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[Name] Tomato Dahi Chutney [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-10-26T15:40:00Z [Description] Make and share this Tomato Dahi Chutney recipe from Food.com. [Images] character(0) [RecipeCategory] Chutneys [Keywords] ["Sauces", "Asian", "Indian", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "2", NA, NA, "1", "1", "2", "2", NA, "1/4", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["roma tomatoes", "green chili", "dry coconut powder", "turmeric", "salt", "mustard seeds", "Urad Dal", "channa dal", "cumin seed"] [AggregatedRating] nan [ReviewCount] nan [Calories] 140.5 [FatContent] 11.5 [SaturatedFatContent] 2.6 [CholesterolContent] 7.5 [SodiumContent] 204.4 [CarbohydrateContent] 3.0 [FiberContent] 0.5 [SugarContent] 1.0 [ProteinContent] 6.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Take curd in a bowl. Add coconut and keep aside. Cut tomatoes and green chillies. Heat oil in a wok. Add tomatoes, green chillies and a pinch of turmeric. Allow tomatoes to cook under low fire till they become a paste. Add this paste to the curd followed by salt to taste. Garnish with finely chopped corriander. Heat 2 tsp oil in a wok. Add seasoning ingredients. When they splutter, add to the chutney. Serve with hot rice.
[Name] Greek-Style Turkey Burgers [AuthorId] 18391 [AuthorName] najwa [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-10-26T15:40:00Z [Description] The best turkey burgers i have ever tried .... I freeze left-overs, and heat in the microwave later ... [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/28/5/picH7xU83.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/28/5/3xvDX71cR7G9AS9Ev6Rt_1405376108762.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/28/5/4Xb0wkSZQuWSxOHBL7yR_1405376066438.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/28/5/picbmlOIl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/28/5/picAV6VOS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/28/5/picrOXkfz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/28/5/picM0OKNO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/28/5/pickSc1Rj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/28/5/picCEwxdC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/28/5/picBuKt4z.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/28/5/picowT0BX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/28/5/picoEolfn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/28/5/picACHzj9.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Poultry", "Meat", "Greek", "European", "Kid Friendly", "Broil/Grill", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1", "1", "1", "1", "1/2", NA] [RecipeIngredientParts] ["ground turkey", "feta cheese", "kalamata olive", "dried oregano", "dried parsley", "dried basil", "onion powder", "garlic powder", "ground black pepper"] [AggregatedRating] 5.0 [ReviewCount] 255.0 [Calories] 290.7 [FatContent] 18.5 [SaturatedFatContent] 8.2 [CholesterolContent] 111.7 [SodiumContent] 609.1 [CarbohydrateContent] 3.6 [FiberContent] 0.8 [SugarContent] 1.6 [ProteinContent] 28.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine all the ingredients in a large bowl. Form into 4 patties, then grill. I have served this on regular burger buns with tomatoes and mayo, and on pita with tahini, tomatoes and lettuce.
[Name] Carpetbagger Steak [AuthorId] 10113 [AuthorName] southern chef in lo [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-10-26T15:40:00Z [Description] Make and share this Carpetbagger Steak recipe from Food.com. [Images] character(0) [RecipeCategory] Steak [Keywords] ["Meat", "Broil/Grill", "< 60 Mins", "Oven", "Oysters"] [RecipeIngredientQuantities] ["1", "1/2", "2", "3", "4", "1", "1/4", "4"] [RecipeIngredientParts] ["fresh mushrooms", "fresh parsley", "butter", "bacon", "blue cheese", "dry white wine"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 198.2 [FatContent] 15.6 [SaturatedFatContent] 8.3 [CholesterolContent] 62.0 [SodiumContent] 303.4 [CarbohydrateContent] 3.7 [FiberContent] 0.1 [SugarContent] 0.4 [ProteinContent] 8.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sauté oysters, mushrooms, and parsley in the butter until the mushrooms are tender; drain off butter. Stir in the bacon, cheese, and wine; set aside. Make a pocket in the side of the steak. stuff pocket with the oyster mixture; secure with wooded picks. Broil steaks about 6 inches from heat for about 8-10 minutes on each side or until desired doneness. Top steaks with any leftover oyster stuffing.
[Name] Tuna Pasta [AuthorId] 18391 [AuthorName] najwa [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-10-26T15:41:00Z [Description] Make and share this Tuna Pasta recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Tuna", "Southwest Asia (middle East]", "Asian", "Low Cholesterol", "Healthy", "Kid Friendly", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1", "1/4", "1/4", "1/4", "1/4", "1/4", "2 -3", "6"] [RecipeIngredientParts] ["onion", "garlic", "tuna", "salt", "ground black pepper", "ground ginger", "ground cardamom", "turmeric", "tomato sauce", "farfalle pasta"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 317.2 [FatContent] 3.8 [SaturatedFatContent] 0.9 [CholesterolContent] 21.5 [SodiumContent] 273.0 [CarbohydrateContent] 48.2 [FiberContent] 2.7 [SugarContent] 3.1 [ProteinContent] 21.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Spray a medium saucepan with non-stick cooking spray (or use oil if you like] and saute the onion and garlic for a few minutes. Add the hot pepper and tuna, and cook for 1 minute. Add the salt and spices, mix well. Add tomato sauce and about 2 tbsp water if mixture seems too dry. Next add the pasta and mix well, cover and reduce heat. Cook for about 5 minutes.
[Name] Charishma's Amazing Chole Delight!! [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-10-26T15:43:00Z [Description] This recipe was passed on to me from my mom who got it from her mom who got it from her mom:) It is a family favourite over the generations and is made every year on this day, for Ashtami, one of my favourite festival:))))))))))))))))))))))) This is served with hot puris or bathure, its mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Asian", "Indian", "Ramadan", "Weeknight", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8", "2", "2 1/2", "50", "50", "3 -4", "2 -3", "2 -3", "7 -8", "3", "1", "3", "4", "1/2", "1", "1 1/2", "1/4", "1 1/2", "2", NA, "2", "1", NA] [RecipeIngredientParts] ["onions", "onions", "ginger", "garlic", "green chilies", "cinnamon", "cloves", "cardamoms", "cumin seed", "tomatoes", "coriander powder", "red chili powder", "water", "turmeric powder", "black pepper", "salt", "lemons", "cilantro", "onions", "lemon", "coriander leaves"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 230.2 [FatContent] 5.8 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 609.3 [CarbohydrateContent] 43.7 [FiberContent] 8.4 [SugarContent] 16.1 [ProteinContent] 6.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a wok. Add cardamom, cinnamom, cloves and cumin seeds. Stir fry for a minute. Add the 8 finely chopped onions, ginger, garlic and green chillies. Stir fry on medium-high flame for 20-30 minutes. till reddish-brown in colour. Add corriander powder, turmeric powder and red chilli powder. Mix well. Now add tomatoes followed by water and black pepper powder. Mix well. Continue to cook on medium-high flame for 10-15 minutes until the tomato pieces no longer remain visible to the eye. In the meantime, boil the channa in water in a pressure cooker for 10 minutes on high flame. Drain and remove from heat. Keep aside. Add salt to the tomato mixture and mix well. Add the boiled channa and mix from down towards the top very nicely ensuring that the masala is all over the channa. Add the finely sliced onions and remove from heat. Mix very well. Garnish with 4 green chillies sliced lengthwise to make 8 pieces. Spread these 8 pieces all over the top of the channa. Keep 2 halves of 1 lemon in the centre, face down on the channa. Spread a layer of cilantro on top for that extra elegant and special look and added taste. Serve the channa immediately with this. ------Forthe accompaniment---------. Put all the ingredients in a separate bowl so that only those who wish to eat this alongwith the channa may do so. I love this dish so much that I could walk right from USA to New Zealand to eat this.
[Name] Homemade Almond Roca [AuthorId] 21034 [AuthorName] The Scone [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-10-27T13:53:00Z [Description] Make and share this Homemade Almond Roca recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1/2", "1", "1", "2"] [RecipeIngredientParts] ["chocolate chips", "coconut", "margarine", "butter", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 602.1 [FatContent] 45.6 [SaturatedFatContent] 17.3 [CholesterolContent] 40.7 [SodiumContent] 403.1 [CarbohydrateContent] 51.1 [FiberContent] 2.8 [SugarContent] 45.5 [ProteinContent] 4.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Chop chocolate chips, nuts, and coconut together. Spread 1/2 of this mixture on the bottom of a 9x13-inch pan. Set remaining 1/2 of mixture aside. In a large, heavy saucepan, combine margarine, butter, and sugar. Cook over medium heat, stirring constantly, until candy reaches 310 degrees Fahrenheit (hard crack stage]. Remove from heat, and immediately pour over nut& chocolate mixture in pan. Take the reserved 1/2 of nut& chocolate mixture and sprinkle evenly over hot candy. Place in refrigerator for a few hours until cool and hard. Remove, then cut into pieces. Note: the success of this recipe depends in large part on the quality of the margarine. If it does not work out, try again with another brand of margarine.
[Name] Zabaglione [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT15M [PrepTime] PT3M [TotalTime] PT18M [DatePublished] 2001-10-27T13:53:00Z [Description] Make and share this Zabaglione recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["6", "1/4", "1/2"] [RecipeIngredientParts] ["sugar", "dry marsala", "sweet marsala wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 147.1 [FatContent] 6.1 [SaturatedFatContent] 2.2 [CholesterolContent] 283.2 [SodiumContent] 12.5 [CarbohydrateContent] 14.1 [FiberContent] 0.0 [SugarContent] 12.8 [ProteinContent] 3.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a double-boiler top, not over water yet, beat egg yolks and sugar until thick and light colored, around 5 min. (high speed with an electric mixer.] Reduce speed to medium and beat in Marsala. Place mixture over simmering water in bottom of double-boiler, cook beating constantly at medium until fluffy, warm and mounds slightly, around 10 minutes. Serve at once or spoon over fresh berries and/or shortcake.
[Name] Pumpkin Tea Cakes [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT17M [PrepTime] PT10M [TotalTime] PT27M [DatePublished] 2001-10-27T13:53:00Z [Description] Make and share this Pumpkin Tea Cakes recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Dessert", "Lunch/Snacks", "Vegetable", "Canadian", "European", "Kid Friendly", "Spicy", "Christmas", "Thanksgiving", "Sweet", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "3/4", "1/2", "1/4", "3/4", "1/2", "1/8", "1", "1/4", "1/4", "1/4", "1/2", "1/2", "42"] [RecipeIngredientParts] ["egg", "sugar", "canned pumpkin", "fresh pumpkin", "water", "all-purpose flour", "baking soda", "baking powder", "salt", "ground cinnamon", "ground cloves", "ground nutmeg", "pecans", "pitted dates", "pecan halves", "walnut halves"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 61.0 [FatContent] 3.4 [SaturatedFatContent] 0.4 [CholesterolContent] 5.0 [SodiumContent] 28.6 [CarbohydrateContent] 7.5 [FiberContent] 0.6 [SugarContent] 5.1 [ProteinContent] 0.7 [RecipeServings] nan [RecipeYield] 42 tea cakes [RecipeInstructions] ["Preheat oven to 350 degrees.", "Line 42 miniature muffin cups with 1 1/2 inch bon bon papers or small baking cups.", "In a medium bowl, combine oil, egg, sugar, pumpkin and water.", "Add flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg, blend well.", "Stir in chopped pecans and dates.", "Spoon into paper baking cups, filling almost full.", "Top each with a pecan or walnut half.", "Bake 15-17 minutes or until a wooden pick inserted in centre comes out clean.", "Remove from muffin cups, cool on racks." ]
[Name] Pumpkin Nog (Milkshake) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-10-27T13:53:00Z [Description] Make and share this Pumpkin Nog (Milkshake) recipe from Food.com. [Images] character(0) [RecipeCategory] Shakes [Keywords] ["Beverages", "Dessert", "Low Protein", "Free Of...", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "4", "1", "1/2", "1/4", "1", "1"] [RecipeIngredientParts] ["pumpkin puree", "vanilla ice cream", "milk", "ground cinnamon", "ground nutmeg", "ground mace", "ground nutmeg"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 158.3 [FatContent] 8.2 [SaturatedFatContent] 5.1 [CholesterolContent] 30.8 [SodiumContent] 79.4 [CarbohydrateContent] 17.7 [FiberContent] 0.8 [SugarContent] 7.7 [ProteinContent] 5.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In a blender or food processor, blend the pumpkin, ice cream, milk, cinnamon, nutmeg, and mace in batches. Pour into individual cups. Top with whipped cream and a sprinkle of nutmeg.
[Name] Salmon Paprikish [AuthorId] 19878 [AuthorName] Tousabella [CookTime] PT8M [PrepTime] PT5M [TotalTime] PT13M [DatePublished] 2001-10-27T13:53:00Z [Description] This receipe is a favorite from our resort. It is elegant in appearance, and so very tasty ..everyone enjoys it. It is excellent cold, too! [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "High In...", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "1/2", NA, "1 1/2", "4", "1", "1", "2"] [RecipeIngredientParts] ["fresh salmon", "paprika", "mushrooms", "butter", "garlic", "sour cream", "lemon juice"] [AggregatedRating] 4.5 [ReviewCount] 15.0 [Calories] 642.4 [FatContent] 36.4 [SaturatedFatContent] 16.9 [CholesterolContent] 221.2 [SodiumContent] 331.5 [CarbohydrateContent] 11.9 [FiberContent] 5.5 [SugarContent] 2.1 [ProteinContent] 68.3 [RecipeServings] 4.0 [RecipeYield] 4 Pieces [RecipeInstructions] Dredge salmon in paprika. Place in hot oil skin side down. Fry for about 2-4 minutes Turn, Fry til cooked,2 to 4 minutes. While salmon is cooking, saute mushrooms,garlic,in butter in separate pan. In bowl, mix sour cream, lemon juice or wine together. To serve place salmon on plate, put on good dollop of sour cream, top with mushrooms and garnish with paprika.
[Name] Golden Potato Cakes [AuthorId] 21034 [AuthorName] The Scone [CookTime] PT12M [PrepTime] PT30M [TotalTime] PT42M [DatePublished] 2001-10-27T13:53:00Z [Description] Make and share this Golden Potato Cakes 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/13/29/5/picxq0UlV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/29/5/pic1cFd6n.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1", "2/3", "1/2", "1/2", "1/2", "1/4", "3/4", "1/8", "1 -2"] [RecipeIngredientParts] ["potatoes", "cheddar cheese", "green bell pepper", "onion", "dried sage", "dried oregano", "salt", "pepper", "egg"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 151.8 [FatContent] 4.7 [SaturatedFatContent] 2.7 [CholesterolContent] 30.5 [SodiumContent] 310.3 [CarbohydrateContent] 21.4 [FiberContent] 2.5 [SugarContent] 1.7 [ProteinContent] 6.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Shred peeled potatoes with grater.", "Put shredded potatoes in colander, then rinse and squeeze potatoes under running cold water in sink for a minute or two.", "Squeeze out excess water until potatoes are fairly dry, then dump them into a large mixing bowl.", "Add remaining ingredients and mix with hands until incorporated.", "Pat into patties the size of your hand.", "Fry with a few tablespoons butter in a non-stick frying pan until golden, turning once.", "Serve as-is or with ketchup or a dollop of sour cream." ]
[Name] Snickerdoodles [AuthorId] 21034 [AuthorName] The Scone [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-10-27T13:53:00Z [Description] Make and share this Snickerdoodles 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/13/29/6/pic3cBfvG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/29/6/picWwWcMJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/29/6/piczbCnqt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/29/6/picBeB8V7.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "1/4", "1 1/2", "2", "2 3/4", "2", "1/2", "1/2", "1/4", "2", "2"] [RecipeIngredientParts] ["shortening", "butter", "margarine", "sugar", "eggs", "flour", "cream of tartar", "baking soda", "baking powder", "salt", "sugar", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 1461.6 [FatContent] 71.0 [SaturatedFatContent] 23.7 [CholesterolContent] 181.7 [SodiumContent] 623.4 [CarbohydrateContent] 193.1 [FiberContent] 3.9 [SugarContent] 103.3 [ProteinContent] 16.2 [RecipeServings] nan [RecipeYield] 3 dozen [RecipeInstructions] Preheat oven at 400 degrees Fahrenheit. In a large mixing bowl, beat shortening, butter, the 1 1/2 cups sugar, and eggs. In another bowl, stir together the flour, cream of tartar, baking soda, baking powder, and salt. Blend dry ingredients into creamed shortening mixture. Combine 2 Tbsp sugar and cinnamon in small bowl. Roll cookie dough into balls and coat in cinnamon mixture. Place balls two inches apart on ungreased cookie sheet and flatten with hand or underside of a glass. Bake for 8-10 minutes .
[Name] Grilled Chicken Burger [AuthorId] 21682 [AuthorName] Gloria [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-10-27T13:53:00Z [Description] Make and share this Grilled Chicken Burger recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/4", "2", "1", "1/8", "2", "1", "1/4", "1", NA, "4", NA, NA] [RecipeIngredientParts] ["fat-free mayonnaise", "sugar substitute", "paprika", "white vinegar", "lemon juice", "ground chicken", "lettuce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 301.6 [FatContent] 11.5 [SaturatedFatContent] 3.2 [CholesterolContent] 99.1 [SodiumContent] 437.6 [CarbohydrateContent] 25.3 [FiberContent] 1.3 [SugarContent] 5.2 [ProteinContent] 23.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Divide chicken into 4 equal parts and shape into patties.", "Spray a skillet with cooking spray.", "Put chicken patties in pan on medium heat and salt and pepper them.", "Cook about 8 minutes on each side or until done.", "Meanwhile in a bowl mix mayonnaise, relish, sugar substitute, paprika, French dressing, vinegar and lemon juice; blend well and set aside.", "Brown the face of the buns, being careful not to burn them.", "Place chicken patty on bottom of the bun and then to top part of the bun spread the prepared sauce and top with lettuce." ]
[Name] Crab Crepes [AuthorId] 5602 [AuthorName] gail coburn [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-10-27T13:53:00Z [Description] Make and share this Crab Crepes recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] ["Cheese", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "2", "1 1/2", "1", "1/4", "1", "16", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["butter", "onions", "shallot", "flour", "half-and-half", "sherry wine", "mushroom", "parmesan cheese", "gruyere cheese"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 148.3 [FatContent] 11.8 [SaturatedFatContent] 6.4 [CholesterolContent] 30.9 [SodiumContent] 104.3 [CarbohydrateContent] 5.1 [FiberContent] 0.6 [SugarContent] 0.7 [ProteinContent] 5.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Melt butter, add shallots and saute until yellow. Add flour and cook until bubbly, add half and half. cook until thick and smooth. Add crabmeat, mushrooms and sherry to half of the sauce. Spoon part of the crabmeat mixture into each crepe. (roll up each crepe] Place in buttered shallow casserole. Cover with remaining sauce. Sprinkle with cheese and slivered almonds. Bake 350 degrees for 30 minutes.
[Name] Cinnamon Apple Butter 2 [AuthorId] 10271 [AuthorName] Mark O. [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2001-10-27T13:53:00Z [Description] Make and share this Cinnamon Apple Butter 2 recipe from Food.com. [Images] character(0) [RecipeCategory] Apple [Keywords] ["Fruit", "Kid Friendly", "Potluck", "Weeknight", "Oven", "Beginner Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["9 -10", "1", "2"] [RecipeIngredientParts] ["apples", "apple cider", "apple pie spice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 645.8 [FatContent] 2.1 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 12.4 [CarbohydrateContent] 171.5 [FiberContent] 29.8 [SugarContent] 129.0 [ProteinContent] 3.2 [RecipeServings] nan [RecipeYield] 1-2 cups [RecipeInstructions] Cut the apples into 1-inch chunks. (Don't worry about making them perfectly sized.] Place in a large, nonreactive saucepan and pour cider over them. Cover the pot and cook for about 30 minutes over low heat, until the apples are soft. Cool the mixture, divide it into two batches and puree each in a food processor or blender. (At this point, you have an unsweetened applesauce, which makes excellent baby food]. Pour the pureed fruit into a large baking dish, sprinkle with the apple pie spice, and stir. Spread mixture evenly in a 13-by-9-by-2-inch pan. Bake in a 300-degree oven for 2-3 hours , until thick and deep brown. Stir every 20 minutes. Cool the apple butter and then scoop it into a clean jar with a sealable lid. It will keep for up to two months in your refrigerator.
[Name] Low Fat Meatloaf With [AuthorId] 21682 [AuthorName] Gloria [CookTime] PT2H5M [PrepTime] PT15M [TotalTime] PT2H20M [DatePublished] 2001-10-27T13:53:00Z [Description] Make and share this Low Fat Meatloaf With recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1/2", "1", "1", "1", "1", "1/4", "1/4"] [RecipeIngredientParts] ["barbecue sauce", "bell pepper", "onion", "garlic", "tomato sauce", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 197.1 [FatContent] 9.0 [SaturatedFatContent] 3.6 [CholesterolContent] 55.3 [SodiumContent] 363.6 [CarbohydrateContent] 9.7 [FiberContent] 1.3 [SugarContent] 3.4 [ProteinContent] 18.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°. Combine tomato sauce and barbecue sauce together. Heat until bubbly. Place meat in bowl and add all but 2 tablespoons of the tomato sauce to the meat; set it aside. Combine remaining ingredients except pepper rings and 2 tablespoons of tomato sauce; mix very well. Place meat mixture into a loaf pan. Cover with foil and bake 40 minutes. Remove from oven after 40 minutes and drain any fat that is present. Slice meatloaf into 8 slices while still in the pan. Drizzle the 2 tablespoons of sauce down the center of the loaf--do not spread the sauce. Top with pepper rings and return to oven uncovered and bake 45 minutes longer or until done. Allow to cool a few minutes before serving.
[Name] Apple Cider Chicken [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-10-27T13:53:00Z [Description] Make and share this Apple Cider Chicken 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/13/30/1/picpdNC0m.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Apple", "Fruit", "Meat", "Canadian", "Healthy", "Kid Friendly", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "4", "1", "1/3", "2", "1", "1/4", "1 1/4"] [RecipeIngredientParts] ["all-purpose flour", "salt", "pepper", "boneless skinless chicken breasts", "olive oil", "apple cider", "cider vinegar", "tart apple", "raisins", "gingerroot"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 224.6 [FatContent] 6.6 [SaturatedFatContent] 1.2 [CholesterolContent] 75.5 [SodiumContent] 287.1 [CarbohydrateContent] 15.2 [FiberContent] 1.5 [SugarContent] 10.1 [ProteinContent] 25.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a small bowl, combine flour, salt and pepper, mix well. Sprinkle mixture on both sides of chicken. Heat oil in large frypan over medium high heat until hot. Add chicken, cook until browned on both sides. Add apple cider, vinegar, quartered tart apple, raisins and gingerroot, mix well. Reduce heat to medium low, cover and simmer 5-10 minutes or until chicken is no longer pink in center. Remove chicken and apple from frypan, place on serving platter, keep warm. Increase heat to high, bring cider mixture to a boil, stirring constantly. Cook until slightly thickened. Pour mixture over chicken and apple.
[Name] Summer Spinach Salad [AuthorId] 19320 [AuthorName] Siobhan Evans [CookTime] PT2M [PrepTime] PT15M [TotalTime] PT17M [DatePublished] 2001-10-27T13:53:00Z [Description] Make and share this Summer Spinach Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Vegetable", "Nuts", "Canadian", "Kid Friendly", "Summer", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "2", "1/2", "3/4", "1/4"] [RecipeIngredientParts] ["spinach", "strawberries", "sugar", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 408.4 [FatContent] 34.8 [SaturatedFatContent] 4.5 [CholesterolContent] 62.9 [SodiumContent] 42.0 [CarbohydrateContent] 23.6 [FiberContent] 2.4 [SugarContent] 19.7 [ProteinContent] 3.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Wash spinach leaves. Pat dry. Transfer to salad bowl. Toast almonds in frying pan until brown. In small bowl, whisk egg yolks, oil, lemon juice, and sugar together, until sugar dissolves. Just before serving, add strawberries, almonds, and egg yolk mixture to spinach, blending ingredients well.
[Name] Greek Pasta Salad [AuthorId] 21656 [AuthorName] Carol [CookTime] PT8M [PrepTime] PT25M [TotalTime] PT33M [DatePublished] 2001-10-27T13:53:00Z [Description] Make and share this Greek Pasta 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/13/30/3/WhpHBCX8TgeeOSAUrait_greek%20pasta.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/30/3/01503901355.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/30/3/01467512159.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/30/3/01465692295.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/30/3/F4LOd0WwQ4LbioWCUIsf_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/30/3/fx1izid8S0CdIfkBDFNS_greek%20salad.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/30/3/c3fMjTlTbOPzvjDAqm20_greek%20pasta%20salsa.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/30/3/pic7PqRvq.jpg" ] [RecipeCategory] Vegetable [Keywords] ["Greek", "European", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1/2", "1/2", "1", "1", "4", "4", "4", "3", "4", "4", NA] [RecipeIngredientParts] ["rotini pasta", "artichoke heart", "garbanzo beans", "cucumber", "onion", "green pepper", "cherry tomatoes", "feta cheese", "olive oil", "red wine vinegar", "water", "lemon juice", "oregano", "garlic"] [AggregatedRating] 4.5 [ReviewCount] 47.0 [Calories] 217.9 [FatContent] 15.7 [SaturatedFatContent] 5.6 [CholesterolContent] 25.3 [SodiumContent] 575.9 [CarbohydrateContent] 14.1 [FiberContent] 3.0 [SugarContent] 3.3 [ProteinContent] 6.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Boil pasta according to directions, drain. In a small bowl prepare dressing and set aside. In a large bowl mix pasta with prepared vegetables, toss and then add crumbled feta cheese. Add the dressing and stir. Best if allowed to refidgerate for an hour before serving.
[Name] Sliced Potatoes with Bacon and Parsley [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT50M [PrepTime] PT5M [TotalTime] PT55M [DatePublished] 2001-10-27T13:53:00Z [Description] Make and share this Sliced Potatoes with Bacon and Parsley recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Vegetable", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1/2", "1", "2", "1", "1", "2", "1/2"] [RecipeIngredientParts] ["yukon gold potatoes", "coarse salt", "apple cider vinegar", "white sugar", "coarse salt", "bacon", "onion", "beef broth", "fresh parsley"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 767.6 [FatContent] 41.6 [SaturatedFatContent] 13.7 [CholesterolContent] 62.0 [SodiumContent] 3331.1 [CarbohydrateContent] 80.1 [FiberContent] 7.2 [SugarContent] 7.2 [ProteinContent] 18.6 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Peel potatoes and place in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt and reduce to a gentle boil. Cook until potatoes are just tender when pierced with a knife. Do not overcook. While the potatoes cook, combine the vinegar, sugar and remaining salt in a small saucepan and place over medium heat until sugar is dissolved, then pour over potatoes. Saute bacon in a large skillet placed over medium-low heat, stirring frequently until browned and crispy. Remove with a slotted spoon; drain on paper towels. Drain excess fat from skillet, leaving a thin coat of bacon grease in skillet. Saute onions until translucent but not browned. Pour in the beef broth and bring to a boil over high heat. Reduce heat to a simmer and cook until reduced by half; about 20 minutes. Pour the broth mixture over the reserved warm potato mixture and sprinkle with the reserved bacon and chopped parsley. Gently stir to combine and serve immediately.
[Name] Cupcake Graveyard [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2001-10-27T13:53:00Z [Description] Make and share this Cupcake Graveyard 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/13/30/5/8LWeVDHbSdGZ1vkVRBp5_graveyard-cupcakes-5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/30/5/y4ZQ0wjTEib8P1sJtjYq_graveyard-cupcakes-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/30/5/tf3IrUYbS66yXT2I5tF9_graveyard-cupcakes-6.jpg"] [RecipeCategory] Dessert [Keywords] ["Halloween", "< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "2", "3/4", "24"] [RecipeIngredientParts] "chocolate-covered graham cracker cookies" [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 319.5 [FatContent] 12.8 [SaturatedFatContent] 3.7 [CholesterolContent] 0.0 [SodiumContent] 286.1 [CarbohydrateContent] 51.0 [FiberContent] 1.0 [SugarContent] 38.1 [ProteinContent] 2.1 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Prepare and bake cake mix according to package directions for cupcakes. In a medium bowl stir 1 package of frosting with the cookie crumbs. Frost cooled cupcakes. Fill a pastry bag, fitted with a plain tip, with remaining white frosting. Write R.I.P. on each chocolate covered graham cracker cookie. Stand a decorated cookie on top of each cupcake so that it looks like a tombstone. Place the cupcakes on a large cookie sheet that has been covered with green paper. Place paper ghosts and bats randomly through the graveyard. Serve!
[Name] Peanut Butter Crinkles [AuthorId] 2369 [AuthorName] William Hakala [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2001-10-27T13:54:00Z [Description] Make and share this Peanut Butter Crinkles recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "1", "2 1/2", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["margarine", "sugar", "brown sugar", "eggs", "vanilla", "unsifted flour", "baking soda", "baking powder", "salt", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 83.9 [FatContent] 4.5 [SaturatedFatContent] 0.9 [CholesterolContent] 5.9 [SodiumContent] 104.0 [CarbohydrateContent] 9.8 [FiberContent] 0.3 [SugarContent] 6.1 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 72 cookies [RecipeInstructions] Mix first 6 ingredients until fluffy. Add next 4 ingredients and mix well. Roll into 1 inch balls, roll in extra sugar and place about 2 inches apart on ungreased cookie sheets. Bake in preheated 350 degree oven for 12-15 minutes , or until browned. Press one candy kiss into the center of each cookie after they come out of the oven. Can be baked one week in advance. They also freeze well.
[Name] Neiman-Marcus $250 Chocolate Chip Cookies Recipe [AuthorId] 20914 [AuthorName] Betty [CookTime] PT6M [PrepTime] PT30M [TotalTime] PT36M [DatePublished] 2001-10-27T13:54:00Z [Description] Make and share this Neiman-Marcus $250 Chocolate Chip Cookies Recipe 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/13/30/7/6tW8obTGQtysVrK4hmcj-neimanmarcuscookies.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/30/7/picrZD0Ps.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/30/7/picDqvYob.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/30/7/picXoI7eC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/30/7/DsLzQqbnSQCucayrm8Ka_16ADBF1C-E437-44F7-AC09-D82F8582B508.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/30/7/Y9wAHUJ4RsKGGxCMg4dr_IMG_4711.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/30/7/aISjwuEfSn6kbEX3iyf1_7E81A35E-F857-4CD3-A18E-E18DE3F8C998.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/30/7/OazjTocYT8lMfoHDn44y_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/30/7/QESOqtemSkqSZe30xagm-neimanmarcuscookies.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/30/7/piceEJWh6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/30/7/pic7eC9jA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/30/7/piczNT1Hb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/30/7/picescn6b.jpg"] [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "Kid Friendly", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "4", "2", "2", "5", "24", "2", "1", "1", "4", "2", "2", "3"] [RecipeIngredientParts] ["butter", "flour", "baking soda", "sugar", "blended oatmeal", "chocolate chips", "brown sugar", "salt", "eggs", "baking powder", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 156.0 [Calories] 175.7 [FatContent] 9.2 [SaturatedFatContent] 4.5 [CholesterolContent] 18.5 [SodiumContent] 127.6 [CarbohydrateContent] 22.8 [FiberContent] 1.5 [SugarContent] 13.9 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 96 cookies [RecipeInstructions] Measure oatmeal and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, grated Hershey Bar and nuts. Roll into 1 inch balls and place 2-inches apart on a cookie sheet. Bake for 10 minutes at 375° or until golden.
[Name] Good and Plenty [AuthorId] 21682 [AuthorName] Gloria [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2001-10-27T13:54:00Z [Description] True to its word this is good and there is plenty of it. My mother used to make this a lot, but I don't know where she got the recipe from. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Meat", "Low Cholesterol", "Kid Friendly", "Potluck", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "6", "2", "1/4", "1", "1", "1/8"] [RecipeIngredientParts] ["boiling water", "pepper", "mushrooms", "tomato sauce", "macaroni"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 189.3 [FatContent] 7.8 [SaturatedFatContent] 3.1 [CholesterolContent] 49.1 [SodiumContent] 1206.4 [CarbohydrateContent] 12.1 [FiberContent] 1.6 [SugarContent] 2.6 [ProteinContent] 17.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large skillet with a lid, brown meat until pinkness is gone and crumble the meat. Stir in onion soup mix, pepper, mushrooms, and tomato sauce. Stir in the macaroni and bring to a boil, reduce heat. Cover and simmer slowly, stirring frequently. Cook about 20-30 minutes or until macaroni is tender. Add boiling water as needed.
[Name] Honey Glazed Carrots [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2001-10-27T13:54:00Z [Description] Make and share this Honey Glazed Carrots recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "2", "1", "1", "2", NA, "3", "3"] [RecipeIngredientParts] ["onion", "Worcestershire sauce", "oregano", "msg", "garlic powder", "honey", "butter"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 177.4 [FatContent] 12.4 [SaturatedFatContent] 5.1 [CholesterolContent] 18.3 [SodiumContent] 116.7 [CarbohydrateContent] 17.5 [FiberContent] 1.3 [SugarContent] 14.0 [ProteinContent] 0.8 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325 degrees F (165 degrees C]. Lightly grease the bottom of a 9x13 inch baking dish. Toss carrots with onion, and add Worcestershire sauce, oregano, monosodium glutamate, garlic powder, salt and pepper. Bake for 45 minutes, or until tender. Turn oven off and add honey and butter, mixing thoroughly. Place dish back in the warm oven for a few minutes. Serve immediately.
[Name] Hearty Minestrone [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-10-27T13:54:00Z [Description] I've made this using whatever spaghetti sauce I have on hand. I've also made it with sausage instead of the ground beef. I prefer to drain my veggies and add extra water, except the kidney beans. I have also used Veg All plus kidney beans (and I don't drain either of them). It is very good that way. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1", "1", "1", "1", "1", "1 1/2", "1/4"] [RecipeIngredientParts] ["ground beef", "onion", "salt", "green beans", "corn", "carrot", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 474.7 [FatContent] 20.9 [SaturatedFatContent] 7.6 [CholesterolContent] 79.5 [SodiumContent] 1804.1 [CarbohydrateContent] 44.3 [FiberContent] 8.9 [SugarContent] 19.6 [ProteinContent] 27.6 [RecipeServings] nan [RecipeYield] 2 Quarts approx. [RecipeInstructions] In large heavy saucepan, saute ground beef and onion lightly, sprinkle with salt. Add spaghetti sauce and remaining ingredients. Simmer 15-20 minutes until macaroni is tender. Stir once or twice.
[Name] Spicy Ham and Bean Soup [AuthorId] 22183 [AuthorName] Doobious [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2001-10-27T13:54:00Z [Description] Make and share this Spicy Ham and Bean Soup 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/13/31/1/13311.jpg" [RecipeCategory] Pork [Keywords] ["Beans", "Meat", "Potluck", "Winter", "Spicy", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "3", "8", "10", "2", "2", "1", "1", "1/2", "1 -2", "2", NA, NA] [RecipeIngredientParts] ["ham hocks", "kielbasa", "water", "onions", "garlic", "Italian tomatoes", "red pepper flakes", "cayenne pepper", "black pepper", "parsley", "oregano", "salt"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 125.2 [FatContent] 8.2 [SaturatedFatContent] 2.7 [CholesterolContent] 18.7 [SodiumContent] 271.3 [CarbohydrateContent] 9.1 [FiberContent] 2.3 [SugarContent] 4.3 [ProteinContent] 5.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] If you've got time, cover beans with water and soak, covered, overnight. Otherwise, cover beans with water and bring to a boil for a few minutes, then bring the heat down to low and simmer for 30 minutes or so. Drain (this helps cut down on any, uh, gas issues]. Cover again with water, stock, or a combination. Add ham hocks and bring heat back to medium. Simmer for an hour or until beans are softened and meat is coming off the bones. Add water or stock as needed throughout cooking process. Remove ham hocks and set aside to cool. Add onions, tomatoes (with juice], garlic, spice, salt and sausage (if desired]. Remove meat from ham hocks, shred into small pieces, and add to soup. Continue to simmer until beans are very soft. and tomatoes have broken down. Add lemon juice. Add salt and pepper to taste. Serve with crusty, rustic bread and a green salad.
[Name] Lemon Chicken [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT1H15M [PrepTime] PT5M [TotalTime] PT1H20M [DatePublished] 2001-10-27T13:54:00Z [Description] Make and share this Lemon Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "Very Low Carbs", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["chicken", "garlic powder", "salt", "ground black pepper", "onion", "green bell pepper", "lemon", "white wine", "dried parsley"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 493.0 [FatContent] 31.3 [SaturatedFatContent] 9.0 [CholesterolContent] 155.2 [SodiumContent] 187.7 [CarbohydrateContent] 8.0 [FiberContent] 2.2 [SugarContent] 2.2 [ProteinContent] 39.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees F (190 degrees C]. Season chicken with garlic powder, salt and pepper. Place in 9 x 13 inch baking dish. Add onion and bell pepper slices by placing on top of chicken. Pour lemon juice and wine over entire chicken. Cover with foil. Bake for 1 hour. Remove foil, and brown for about 15 minutes longer. Garnish with parsley flakes, and serve.
[Name] Chocolate Butter Fluff [AuthorId] 2369 [AuthorName] William Hakala [CookTime] PT3M [PrepTime] PT10M [TotalTime] PT13M [DatePublished] 2001-10-27T13:54:00Z [Description] Make and share this Chocolate Butter Fluff recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "1", "3", "4", "2"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 860.3 [FatContent] 56.8 [SaturatedFatContent] 27.2 [CholesterolContent] 303.6 [SodiumContent] 690.0 [CarbohydrateContent] 81.0 [FiberContent] 0.8 [SugarContent] 63.0 [ProteinContent] 9.5 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] Beat all ingredients together for 3 minutes. Place in chocolate crust and chill in refrigerator for several hours.
[Name] Veal Piccata [AuthorId] 22242 [AuthorName] Lin Rutledge [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-10-27T13:54:00Z [Description] Make and share this Veal Piccata recipe from Food.com. [Images] character(0) [RecipeCategory] Veal [Keywords] ["Meat", "European", "Very Low Carbs", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", NA, NA, NA, "2", "2", "6", "1", "2", "2"] [RecipeIngredientParts] ["kosher salt", "fresh ground pepper", "flour", "canola oil", "butter", "butter", "capers", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 402.5 [FatContent] 33.6 [SaturatedFatContent] 16.5 [CholesterolContent] 149.5 [SodiumContent] 402.9 [CarbohydrateContent] 1.2 [FiberContent] 0.2 [SugarContent] 0.3 [ProteinContent] 24.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat skillet over medium heat, add oil and 2 tble butter. salt, pepper and flour the veal on both sides, shake off excess. when oil shimmers, add veal to pan and lightly brown on both sides. Set veal on warm plate in oven. melt remaining butter in pan and add lemon juice and capers scraping the bottom of pan. Pour this sauce over the veal and sprinkle with parsley.
[Name] Rhubarb Vodka [AuthorId] 21701 [AuthorName] spicyspiral [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-10-27T13:54:00Z [Description] Make and share this Rhubarb Vodka 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/13/31/5/pic9oiPzl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/31/5/picdMhuBT.jpg"] [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["600", "300", "1"] [RecipeIngredientParts] ["fresh rhubarb", "caster sugar", "vodka"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 3446.6 [FatContent] 1.2 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 36.4 [CarbohydrateContent] 327.2 [FiberContent] 10.8 [SugarContent] 306.0 [ProteinContent] 5.4 [RecipeServings] nan [RecipeYield] 1 litre [RecipeInstructions] Divide the rhubarb and caster sugar between two large jars. (At least 2 litres capacity in each.] Make sure the lids are secured firmly in place then give each jar a vigorous shake. Pour half of the vodka into each jar and then replace the lids again. Store the jars in a cool dark place for at least 2 months. During this time, give the jars a shake 2-3 times a week. After 2 months the vodka can be strained into a litre bottle.
[Name] Spicy Chicken Sandwich [AuthorId] 21682 [AuthorName] Gloria [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-10-27T13:54:00Z [Description] Make and share this Spicy Chicken Sandwich 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/13/31/6/jI83DAV8S2uJrQ49Yvst_IMG_2780.JPG" [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] [NA, "1/3", "4", "2/3", "1/2", "1/2", "1/2", "1/2", "8", "1", "1", "5", "1", "4", "1 1/2"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "water", "salt", "pepper", "paprika", "garlic powder", "fat-free mayonnaise", "tomatoes", "all-purpose flour", "cayenne pepper", "onion powder", "lettuce"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 272.1 [FatContent] 4.1 [SaturatedFatContent] 0.8 [CholesterolContent] 73.7 [SodiumContent] 1007.3 [CarbohydrateContent] 29.4 [FiberContent] 2.6 [SugarContent] 2.3 [ProteinContent] 28.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°. Spray baking pan with cooking spray. Mix pepper sauce and water in a recloseable plastic bag. Mix all dry ingredients in a large recloseable plastic bag. Put chicken in bag with hot pepper sauce and toss to coat. Take chicken one piece at a time and shake in the bag of dry mixture, making sure to coat well. Place the chicken on the baking pan and coat with the cooking spray. Bake in a 350° oven for 30 minutes. Sprinkle chicken with hot pepper sauce mix and spray more cooking spray on the chicken. Turn and bake 30 minutes more. Brown the face of the buns. On the top half of the bun spread 2 teaspoons of the mayonnaise and top with a slice of tomato and chopped lettuce.
[Name] Cheese Wafers [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT14M [PrepTime] PT10M [TotalTime] PT24M [DatePublished] 2001-10-27T13:54:00Z [Description] Make and share this Cheese Wafers 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/13/31/7/pic52FVuh.jpg" [RecipeCategory] Sauces [Keywords] ["Dessert", "Lunch/Snacks", "Cheese", "Canadian", "Kid Friendly", "High In...", "Thanksgiving", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1 1/2", "1", "1", "2", "38"] [RecipeIngredientParts] ["butter", "cheddar cheese", "cayenne pepper", "all-purpose flour", "toasted sesame seeds", "pecan halves"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 65.4 [FatContent] 5.3 [SaturatedFatContent] 2.6 [CholesterolContent] 11.1 [SodiumContent] 45.0 [CarbohydrateContent] 3.0 [FiberContent] 0.3 [SugarContent] 0.1 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 38 wafers [RecipeInstructions] In a medium bowl, beat together butter, cheese and cayenne pepper until thoroughly blended. Add flour, beating until blended. Shape dough into log about 9 1/2 inch long and 1 1/2 inches in diameter. Roll log in sesame seeds, coating completely. Wrap and refrigerate until firm, several hours or overnight. To bake wafers, preheat oven to 350 degrees. Cut chilled dough into 1/4 inch slices. Place 1 inch apart on ungreased baking sheets. Press a pecan half in centre of each, if using. Bake 12-14 minutes or until edges and bottoms are golden. Remove wafers from baking sheets, cool on racks.
[Name] Chicken And Pasta [AuthorId] 21682 [AuthorName] Gloria [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-10-27T13:54:00Z [Description] Make and share this Chicken And Pasta 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/13/31/8/picIgbHzv.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "2", "1", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "reduced-calorie margarine", "fat free chicken broth", "fat-free cream cheese with chives", "angel hair pasta"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 428.7 [FatContent] 4.5 [SaturatedFatContent] 0.9 [CholesterolContent] 68.4 [SodiumContent] 167.5 [CarbohydrateContent] 56.8 [FiberContent] 2.4 [SugarContent] 1.4 [ProteinContent] 37.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Melt margarine in a large sauce pan over low heat. Add package of dressing mix. Mix in broth and undiluted can of soup. Blend in the cream cheese until smooth. Reduce heat. In a 13x9 baking dish, place chicken. Pour hot sauce mixture over the chicken. Bake in a hot 350 degree oven for 1 hour 0.15 minutes before end of baking time, cook pasta according to package directions and drain well. Serve chicken dish by pouring sauce over hot pasta.
[Name] Homemade Milky Way Candy Bars [AuthorId] 21034 [AuthorName] The Scone [CookTime] PT32M [PrepTime] PT30M [TotalTime] PT1H2M [DatePublished] 2001-10-27T13:54:00Z [Description] Make and share this Homemade Milky Way Candy Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/4 - 1/2"] [RecipeIngredientParts] ["marshmallow cream", "chocolate chips"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 283.2 [FatContent] 6.5 [SaturatedFatContent] 3.8 [CholesterolContent] 0.0 [SodiumContent] 47.7 [CarbohydrateContent] 58.0 [FiberContent] 1.3 [SugarContent] 38.0 [ProteinContent] 1.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine marshmallow cream and melted chocolate chips in a mixing bowl. Gently fold until thoroughly incorporated. Let stand, uncovered, for 15 minutes. With your hands, form mixture into bars of desired size and place on cookie sheet lined with wax paper. (If mixture is too sticky to handle, it needs more melted chocolate.] Melt dipping chocolate or remaining chocolate chips in microwave for about 2 minutes, stirring every thirty seconds to prevent scorching. Dip bars into melted chocolate, and place back on cookie sheet. Put in freezer for about 10 minutes, or until chocolate sets. Variation: for Snickers bars, soften some caramels and flatten onto on bars before dipping in chocolate. Press peanuts into caramel, then harden bars in freezer for 5 minutes. Dip in chocolate according to the above instructions.
[Name] Chinese Pot Stickers [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT45M [TotalTime] PT1H [DatePublished] 2001-10-27T13:54:00Z [Description] These pot stickers are 100% better than any you can buy and well worth the extra effort. I like to make them and then freeze them so all you have to do is the final steps just before you serve them. I make them every Christmas to have as a quick appetizer. One review commented that she had trouble with them sticking together when she defrosted them - I have not had this happen however to be sure it doesn't happen to you defrost them separated. I have also fried them directly from the freezer. They only take a few seconds more to cook. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/32/0/EpwUMHOSVeZSAvXxQU2D_CPS%206%20-%20final_2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/32/0/picg3qsZS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/32/0/picu7CZvP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/32/0/UZZMW3DYRtqqeCfTJveg_CPS%207%20-%20final_3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/32/0/picw0J7n6.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Vegetable", "Meat", "Chinese", "Asian", "Christmas", "< 60 Mins", "Freezer", "Stove Top"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1", "2", "2", "1", "1", "2", "2", "64", "1/4", "1", "2", "1", "1"] [RecipeIngredientParts] ["cabbage", "salt", "shrimp", "light soy sauce", "rice wine", "white wine", "green onion", "fresh ginger", "garlic cloves", "wonton wrappers", "light soy sauce", "rice vinegar", "fresh ginger"] [AggregatedRating] 5.0 [ReviewCount] 129.0 [Calories] 48.8 [FatContent] 1.7 [SaturatedFatContent] 0.3 [CholesterolContent] 9.5 [SodiumContent] 174.5 [CarbohydrateContent] 5.1 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 64 Potstickers [RecipeInstructions] ["Sprinkle salt over the shredded cabbage and let stand for 5 minutes, then squeeze out liquid.", "Squeeze out any liquid from the shrimp.", "Mix cabbage, shrimp, pork, soy, wine, onion, oil, ginger and garlic (filling can be mixed and refrigerated for up to 6 hours in advance].", "On each wrapper (keep them covered with a damp cloth so they do no dry out] place about 2 tsp of the mix and seal the edges, use a bit of water on the edge, try to press out all the air and ensure they are tightly sealed (At this point you can freeze them individually on a cookie sheet and them place in a plastic bag. They will keep for a month. Defrost in fridge before continuing].", "In 2 large skillets heat 1 tbsp oil, fry 16 dumplings for 1 minute or until golden on one side add 1/4 cup of stock into the pan, reduce heat to low, cover and cook, without turning for about 7 minutes or until the dumpling is translucent and most of the liquid has evaporated Uncover and on higher heat cook for another 5-7 minutes or until the bottoms are dark brown, drain put on a platter and keep warm.", "Repeat for the remaining 32 dumplings.", "Mix the dipping sauce and serve with warm or hot dumplings." ]
[Name] Hamburger Chop Suey [AuthorId] 10271 [AuthorName] Mark O. [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2001-10-27T13:54:00Z [Description] Make and share this Hamburger Chop Suey recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Vegetable", "Meat", "Chinese", "Asian", "Kid Friendly", "Potluck", "< 60 Mins", "Beginner Cook", "Stove Top", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["1/4", "1 1/2", "1", "1", "1", "1", "1/8", "1", "1/3", "2", "2", "1"] [RecipeIngredientParts] ["shortening", "ground beef", "onion", "celery", "hot water", "salt", "ground black pepper", "bean sprouts", "water", "cornstarch", "soy sauce", "white sugar"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 185.6 [FatContent] 13.1 [SaturatedFatContent] 3.3 [CholesterolContent] 0.0 [SodiumContent] 778.5 [CarbohydrateContent] 15.8 [FiberContent] 2.9 [SugarContent] 7.5 [ProteinContent] 4.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat shortening in a large, deep skillet. Sear ground beef until it cooks through. Then add onion and saute for 5 minutes. Add celery, hot water, salt and pepper. Cover skillet and simmer for 5 minutes. Add sprouts and heat to boiling. In a small bowl combine the cold water, cornstarch, soy sauce and sugar. Mix together and add to skillet mixture. Cook for 5 minutes, or until thickened to taste.
[Name] Oriental Salad [AuthorId] 19320 [AuthorName] Siobhan Evans [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2001-10-27T13:54:00Z [Description] Very unique salad, in both looks and taste. Absolutely delicious and always a favourite at dinner parties. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Vegetable", "Nuts", "< 60 Mins"] [RecipeIngredientQuantities] [NA, "2", "2", "1", "1/3", "1/3", "2/3", "1/3", "1/2", "1/8", "4"] [RecipeIngredientParts] ["napa cabbage", "green onions", "sesame seeds", "butter", "olive oil", "vinegar", "sugar", "salt", "soya sauce"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 528.5 [FatContent] 47.2 [SaturatedFatContent] 11.0 [CholesterolContent] 27.1 [SodiumContent] 811.5 [CarbohydrateContent] 23.5 [FiberContent] 3.4 [SugarContent] 17.7 [ProteinContent] 6.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Tear lettuce into salad bowl. Add green onions. Break up noodles from soup mix into medium bowl. Add almonds, sesame seeds, and melted butter, mixing well. Arrange mixture on cookie sheet and bake for 20 minutes. Meanwhile, add remaining ingredients to medium saucepan, heating just until a boil. Remove from heat, stirring frequently until cool. Before serving, arrange lettuce in salad bowl or on cookie sheet. Sprinkle noodle mixture over lettuce. Pour cooled dressing over noodles and lettuce. Serve immediately.
[Name] Raspberry/Walnut Shortbread Bars [AuthorId] 2369 [AuthorName] William Hakala [CookTime] PT50M [PrepTime] PT30M [TotalTime] PT1H20M [DatePublished] 2001-10-27T13:54:00Z [Description] Make and share this Raspberry/Walnut Shortbread Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Raspberries", "Berries", "Fruit", "Scottish", "European", "Christmas", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "1/2", "1/2", "1/3", "2", "1/2", "1", "2", "1/8", "1/8", "1"] [RecipeIngredientParts] ["all-purpose flour", "granulated sugar", "butter", "eggs", "brown sugar", "vanilla", "flour", "salt", "baking soda", "Diamond walnuts"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 145.1 [FatContent] 7.6 [SaturatedFatContent] 2.9 [CholesterolContent] 27.8 [SodiumContent] 55.2 [CarbohydrateContent] 17.9 [FiberContent] 0.6 [SugarContent] 10.9 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] 24 bars [RecipeInstructions] Prepare shortbread recipe, press evenly into bottom of lightly greased 9-inch square baking pan. Bake at 350 degrees for 20 minutes, or until edges are lightly browned. Remove from oven and spread the raspberry jam over top. Beat eggs, sugar and vanilla until well blended. Combine flour, sugar, salt and chopped walnuts, spread on top of jam, making sure to cover corners. Return to oven and bake another 25-30 minutes or until top is set. Cool in pan, cut into bars.
[Name] Horseradish Cream [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-10-27T13:54:00Z [Description] Make and share this Horseradish Cream 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/13/32/6/picTzmBQL.jpg" [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Canadian", "Free Of...", "Spicy", "< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "1"] [RecipeIngredientParts] ["sour cream", "dry mustard", "salt"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 611.7 [FatContent] 54.9 [SaturatedFatContent] 30.4 [CholesterolContent] 101.2 [SodiumContent] 2542.7 [CarbohydrateContent] 21.0 [FiberContent] 4.3 [SugarContent] 4.3 [ProteinContent] 13.2 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Combine all ingredients and mix well. Cover and chill at least 1 hour to blend flavours.
[Name] Smoked Salmon Canapes [AuthorId] 4470 [AuthorName] Bergy [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-10-27T13:54:00Z [Description] I like these at Christmas time because of the red, green colors. (they are good anytime tho) Relatively low cal . for the festive season [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "Canadian", "Christmas", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "2/3", "1/4", "2", "32", "1/4", NA] [RecipeIngredientParts] ["cucumbers", "reduced-fat cream cheese", "smoked salmon", "horseradish", "red caviar", "parsley", "dill sprigs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 90.5 [FatContent] 5.3 [SaturatedFatContent] 2.6 [CholesterolContent] 60.2 [SodiumContent] 229.0 [CarbohydrateContent] 6.2 [FiberContent] 0.7 [SugarContent] 2.2 [ProteinContent] 5.7 [RecipeServings] 8.0 [RecipeYield] 32 Canapes [RecipeInstructions] With a vegetable peeler remove and discard a long strip of the green outer peel. On the same side continue to pare long thin strips edged in dark green until you reach the seedy portion (You should get about 3 strips]. Rotate the cuke a quarter turn and continue paring. You will need 3 dozen strips Bring a saucepan of water to a boil and add strips and blanch for 5 SECONDS Refresh in cold water and dry on paper towels. Blend together the cream cheese, smoked salmon and horseradish. (You can do the strips and mix the salmon/ cheese the day before you are serving, store in the fridge] Shortly before serving spread the cheese/salmon mixture on the pumpernickel rounds, Drape a cuke strips on each and top with a small dollop of caviar. Garnish the serving platter with parsley or dill.
[Name] Cornbread Taco Bake [AuthorId] 7093 [AuthorName] Lindas Kitchen [CookTime] PT23M [PrepTime] PT15M [TotalTime] PT38M [DatePublished] 2001-10-27T13:54:00Z [Description] I've been making this dish for about 25 years, and I don't remember where I got the recipe. It is easy and very good. I sometimes add sliced black olives and frozen corn works just as well as canned. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/32/8/Q1z0FXQCTuu69lJZfhp7_cornbread-taco-bake-1110.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/32/8/wJJbq6w4ToiZCgNGG23w_cornbread-taco-bake-1096.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/32/8/aLYpyIirTe6hhVfsG6zj_cornbread-taco-bake-1100.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/32/8/piceGNUEe.jpg" ] [RecipeCategory] One Dish Meal [Keywords] ["Meat", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1/2", "1", "1", "1", "1/3"] [RecipeIngredientParts] ["ground beef", "water", "corn", "green pepper", "tomato sauce", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 25.0 [Calories] 666.8 [FatContent] 29.2 [SaturatedFatContent] 10.7 [CholesterolContent] 88.2 [SodiumContent] 1677.5 [CarbohydrateContent] 72.3 [FiberContent] 9.0 [SugarContent] 9.1 [ProteinContent] 32.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In skillet, brown meat; drain. Stir in taco seasoning, water, corn, green pepper and tomato sauce. Pour into 2 quart casserole. Prepare cornbread mix as directed and add half the french fried onions to the batter. Spoon around the outer edge of the casserole. Bake uncovered at 400°F for 20 minutes. Top with cheese and remaining onions. Bake 2-3 minutes longer.
[Name] Sweet Rolls [AuthorId] 8714 [AuthorName] Debra Stuart [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 2001-10-27T14:00:00Z [Description] This is a recipe I put together. My son loved my rolls. You can add chopped walnuts in the middle too. I never time the cooking only cooked until lightly brown. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Lunch/Snacks", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["3 1/2", "2", "1/2", "3/4", "2", "2 1/2", "2 1/4", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["flour", "flour", "sugar", "salt", "compressed yeast", "active dry yeast", "water", "sugar", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4102.3 [FatContent] 64.1 [SaturatedFatContent] 9.8 [CholesterolContent] 9.0 [SodiumContent] 7253.8 [CarbohydrateContent] 769.1 [FiberContent] 32.8 [SugarContent] 125.8 [ProteinContent] 105.0 [RecipeServings] nan [RecipeYield] 2 dozen [RecipeInstructions] Mix flour, sugar, milk, salt,oil. Place yeast in warm water to dissolve. Add to mixture mix well. Roll out dough. Mix cinnamon and sugar sprinkle on the dough. Roll up and cut in 1 inch thick; let rise. Bake until lightly brown. Bake at 350°F.
[Name] Neiman Marcus Brownie [AuthorId] 10271 [AuthorName] Mark O. [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2001-10-27T14:02:00Z [Description] I found the recipe for the Neiman Marcus Brownie on the web at http://community-2.webtv.net/ D22R/WelcomeTOTheGreat/page3.html . And they spotted it in the Houston Chronicle. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cheese", "Fruit", "Nuts", "Kid Friendly", "Potluck", "Christmas", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1/2 - 1", "3", "1/2", "1", "8"] [RecipeIngredientParts] ["butter", "eggs", "powdered sugar", "cream cheese"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 4803.7 [FatContent] 230.7 [SaturatedFatContent] 122.1 [CholesterolContent] 1128.0 [SodiumContent] 3878.5 [CarbohydrateContent] 666.0 [FiberContent] 6.8 [SugarContent] 554.4 [ProteinContent] 53.7 [RecipeServings] nan [RecipeYield] 1 13 x 9 inch pan [RecipeInstructions] Preheat oven to 350 degrees. Butter and flour a 13 by 9 inch baking dish. Combine dry ingredients, butter and 1 egg. Add pecans if desired. Spread in greased pan. Beat powdered sugar, cream cheese and remaining 2 eggs together and spread on top of the cake. Bake for 50 minutes or until cake tests done.
[Name] Cinnamon Apple Butter [AuthorId] 10271 [AuthorName] Mark O. [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-10-27T14:06:00Z [Description] I found the recipe at http://recipecircus.com/recipes/grose1/Breakfast/Cinnamon_Apple_Butter.html . Simple to make. [Images] character(0) [RecipeCategory] Apple [Keywords] ["Fruit", "Kid Friendly", "Potluck", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["8", "5", "1/2", "1"] [RecipeIngredientParts] ["applesauce", "sugar", "vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1360.5 [FatContent] 0.9 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 143.4 [CarbohydrateContent] 351.5 [FiberContent] 6.1 [SugarContent] 249.8 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 4-6 pints [RecipeInstructions] Mix all ingredients together in a heavy sauce pan. Cook on low to medium for 30 minutes or til desired thickness. Pour into pint sized containers and seal.
[Name] Real Traditional Tamales [AuthorId] 19823 [AuthorName] Manuel Rios [CookTime] PT2H [PrepTime] PT2H [TotalTime] PT4H [DatePublished] 2001-10-27T14:11:00Z [Description] Make and share this Real Traditional Tamales recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Mexican", "Kid Friendly", "Free Of...", "Spicy", "For Large Groups", "Steam", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "4", "5", "1/2", "8", "20", "25"] [RecipeIngredientParts] ["cornflour", "chicken breasts", "onion", "green tomatoes", "tomatoes", "parsley"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 692.3 [FatContent] 54.7 [SaturatedFatContent] 20.7 [CholesterolContent] 66.1 [SodiumContent] 26.4 [CarbohydrateContent] 40.8 [FiberContent] 4.2 [SugarContent] 2.0 [ProteinContent] 10.1 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] You have to beat the lard, (I use a machine], beat it until it gets soft, and fluffy. Add the flour, and keep beating it. Into a blender put the jalapenos, onion, tomatoes, salt, and the peregil. Add some water, you are making a salsa. In another pot, put some water and the chicken, and boil them. Take a big spoon of the mixture of the lard and spread it on the corn leaves, add a spoon of salsa, and a piece of chicken in it. Wrap the husk so the flour mixture seals around the meat and salsa Keep doing this until the mixture is gone Steam them in an oversized pot. In mexico we use special pots, you can use any but be sure to cook them in the vapor. Let it cook, you'll know when its ready when you touch the tamale and its not fluffy any more, it gets solid. When you eat it put the leaf into the trash can, you won't eat the leaf, in mexico people add some cream over it and thats good.
[Name] Chocolate Peanut Butter Bites [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-10-27T15:23:00Z [Description] Make and share this Chocolate Peanut Butter Bites recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Kosher", "Microwave", "< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["8", "2", "2 1/2", "1", "8"] [RecipeIngredientParts] ["butter", "confectioners' sugar", "chunky peanut butter"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 345.4 [FatContent] 23.8 [SaturatedFatContent] 10.6 [CholesterolContent] 33.7 [SodiumContent] 171.4 [CarbohydrateContent] 30.6 [FiberContent] 1.8 [SugarContent] 27.0 [ProteinContent] 5.1 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Line an 8 inch square pan as follows: Turn the pan over, cover with a 12 inch square of aluminum foil shiny side down, fold down the sides and corners to shape the foil, remove the foil, turn the pan over again and place the foil into the pan, pressing it carefully to fit smooth. Set aside. In the large bowl of an electric mixture (or any large bowl with a wooden spatula], mix the butter with the cookie crumbs, sugar and peanut butter. Turn into the lined pan. With the bottom of a teaspoon, smooth the mixture to make an even layer. Let stand at room temperature. Break up the chocolate and melt in the microwave or on top of a double boiler. Stir until completely melted and smooth. Pour the chocolate on to the peanut butter layer. With the bottom of a teaspoon smooth all the chocolate over the bottom layer, touching the sides of the foil. Refrigerate for an hour (or longer], until firm. Lift the candy from the pan by lifting the aluminum foil. Place the candy, still on the foil, on a cutting board. Fold down the sides of the foil and let stand. If you cut this into squares while cold it will crumble. Let it stand for about an hour, then cut into 32 small squares. Serve at room temperature.
[Name] Chicken Honey Nut Stir Fry [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-10-27T15:23:00Z [Description] I've just started making this for dinner and it's already a favorite with my family. I usually add more honey than is called for. I also add more cashews, we always fight over the cashews... [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Kosher", "< 30 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["2", "1", "4", "1", "1", "3", "1/2", "1", "1/2"] [RecipeIngredientParts] ["onion", "carrots", "chicken breast", "soy sauce", "honey", "ginger", "cashews"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 506.6 [FatContent] 22.4 [SaturatedFatContent] 5.7 [CholesterolContent] 106.7 [SodiumContent] 716.3 [CarbohydrateContent] 39.1 [FiberContent] 2.3 [SugarContent] 30.7 [ProteinContent] 38.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat 1 teaspoon of the oil in a wok over high heat. Add the carrots and onion and stir-fry for 3 minutes. Add the remaining 1 teaspoon oil, then add the chicken and stir fry until cooked through. Add the orange juice, soy sauce, honey and ginger. Cook over medium heat until it reaches the desired consistency. Top with the cashews and serve.
[Name] Cabbage Nut Salad [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-10-27T15:23:00Z [Description] The first time my husband tried this he hogged the whole bowl. Now I usually double the recipe if we're having guests. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "Kosher", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/3", "1/3", "2", "1/2", "1/2", "2"] [RecipeIngredientParts] ["cabbage", "pine nuts", "sesame seeds", "olive oil", "soy sauce", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 238.1 [FatContent] 20.9 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 1026.6 [CarbohydrateContent] 10.5 [FiberContent] 3.8 [SugarContent] 5.8 [ProteinContent] 5.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Cut the cabbage into thin strips.", "Fry the pine nuts, almond slivers and sesame seeds in a small amount of olive oil until toasted (careful not to burn].", "You can vary the amounts of nuts to your own tastes.", "Mix cabbage and nuts together in a large bowl.", "Mix olive oil, soy sauce and sugar in a small bowl.", "Microwave for 1 minute to heat.", "Stir to dissolve sugar.", "Pour the sauce over the cabbage and nuts and toss well.", "Let the salad marinate in the refrigerator for a few hours before serving." ]
[Name] Caramel Pecan Dream Bars [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2001-10-27T15:23:00Z [Description] The first time I made this was for a friend's birthday party and everyone had to bring something fattening. This proved to be very popular. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/33/6/picKnCgBF.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Kosher", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1/3", "1", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["margarine", "butter", "egg", "sweetened condensed milk", "egg", "vanilla", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 226.4 [FatContent] 10.7 [SaturatedFatContent] 2.5 [CholesterolContent] 25.6 [SodiumContent] 207.1 [CarbohydrateContent] 29.9 [FiberContent] 0.7 [SugarContent] 21.8 [ProteinContent] 3.7 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350 degrees F. Grease 13x9 inch pan. In large bowl, combine cake mix, margarine and egg. Mix at highest speed until crumbly. Press into prepared pan. In small bowl, beat milk, egg and vanilla until blended. Stir in pecans and toffee bits chips. Pour over base in pan; spread to cover. Bake at 350 degrees for 25-35 minutes or until light and golden brown. Center may appear loose but will set upon cooling. Allow bars to cool completely before cutting.
[Name] Apple Crisp [AuthorId] 2369 [AuthorName] William Hakala [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2001-10-27T15:23:00Z [Description] Make and share this Apple Crisp recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "Low Protein", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4 -5", "1", "1/2", "1/2", "1", "3/4"] [RecipeIngredientParts] ["baking apples", "cinnamon", "butter", "cold water", "brown sugar", "flour"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 569.4 [FatContent] 23.5 [SaturatedFatContent] 14.7 [CholesterolContent] 61.0 [SodiumContent] 187.5 [CarbohydrateContent] 91.0 [FiberContent] 4.2 [SugarContent] 67.3 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] Peel and slice apples and place in pie plate. Pour water over apples. Cream butter with sugar, cinnamon and flour until crumbly and sprinkle over top of apples. Bake at 350°F until apples are soft when pricked with fork. Serve warm with whipped cream or ice cream.
[Name] Pistachio Bundt Cake [AuthorId] 2369 [AuthorName] William Hakala [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-10-27T15:23:00Z [Description] Make and share this Pistachio Bundt Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Christmas", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "4", "1", "1/3", "1", "1/3"] [RecipeIngredientParts] ["eggs", "Jell-O instant pistachio pudding mix"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 305.4 [FatContent] 13.6 [SaturatedFatContent] 2.4 [CholesterolContent] 71.5 [SodiumContent] 339.6 [CarbohydrateContent] 41.7 [FiberContent] 0.8 [SugarContent] 23.6 [ProteinContent] 4.5 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Combine all ingredients except chocolate syrup, blend at low speed for 1 minute, then beat on high for 3 minutes. Pour 2/3 of batter into a greased and floured 12 cup Bundt pan. Add chocolate syrup to remaining 1/3 of the batter and mix at medium speed until well blended. Pour over top of batter in pan and cut through batter with a knife to marbleize batter. Bake at 350 degrees for 1 hour, or until cake tests done. Cool in pan 10-15 minutes, turn out on serving plate until completely cooled. Top with remaining chocolate syrup if desired.
[Name] Apricot Chicken [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-10-27T15:23:00Z [Description] Make and share this Apricot Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Kosher", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/2", "2"] [RecipeIngredientParts] ["curry powder", "chicken", "salt", "pepper", "tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 467.7 [FatContent] 23.3 [SaturatedFatContent] 6.6 [CholesterolContent] 115.0 [SodiumContent] 324.7 [CarbohydrateContent] 36.3 [FiberContent] 0.8 [SugarContent] 24.2 [ProteinContent] 29.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix the jam and curry powder in a bowl. Microwave for 45 seconds to thin consistency. Sprinkle the chicken with the salt and pepper. Place the chicken skin side down, broil for 15 minutes. Turn skin side up and add tomatoes. Broil for an additional 10 minutes. Brush the chicken and tomatoes with the jam mixture. Broil for 2 minutes more until heated through.
[Name] Shrimp and Cornbread Stuffing [AuthorId] 20140 [AuthorName] kyle martin [CookTime] PT1H5M [PrepTime] PT15M [TotalTime] PT1H20M [DatePublished] 2001-10-27T15:23:00Z [Description] Make and share this Shrimp and Cornbread Stuffing recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Pork", "Grains", "Vegetable", "Meat", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "3/4", "1", "2 1/2", "1", "1", "2", "1 1/2", NA, "1", "3", "1", "2", "1/2", "2", "2", "1", "1 1/2", "3", "1 1/2", "3", "1", "1"] [RecipeIngredientParts] ["yellow cornmeal", "all-purpose flour", "sugar", "baking powder", "salt", "egg", "butter", "buttermilk", "fresh shrimp", "butter", "onion", "garlic cloves", "andouille sausage", "green onions", "fresh corn kernels", "ground cumin", "fresh cilantro", "milk", "eggs", "salt", "fresh ground pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 466.2 [FatContent] 21.9 [SaturatedFatContent] 9.7 [CholesterolContent] 235.7 [SodiumContent] 1292.8 [CarbohydrateContent] 41.0 [FiberContent] 3.2 [SugarContent] 6.2 [ProteinContent] 27.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["------------For Yellow Cornbread-------------.", "Heat a well-greased 10-inch ovenproof skillet at 450°F for 5 minutes Combine first 5 ingredients in a large bowl.", "Stir together egg and next 2 ingredients; add to dry ingredients, stirring just until moistened.", "Pour batter into the hot skillet Bake at 450°F for 20 minutes or until golden.", "----------For Shrimp and Cornbread Stuffing------------.", "Cut cornbread into 1-inch cubes.", "Arrange in a single layer in a 15x10-inch jellyroll pan.", "Bake at 350°F for 10-15 minutes or until lightly browned. Peel shrimp and devien shrimp; set aside.", "Melt butter in large skillet over medium heat; add onion and garlic, and sauté until tender.", "Add shrimp, sausage, green onions, corn, and jalapeño pepper.", "Cook stirring constantly until shrimp begin to turn pink.", "Remove from heat (shrimp will still be raw]. Stir in cumin and next 5 ingredients.", "Fold in cornbread.", "Spoon into a lightly greased 13x9-inch baking dish.", "Bake at 350°F for 30 minutes." ]
[Name] Apple Cheese Torte [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-10-27T18:00:00Z [Description] Very delicious warm or cool!!!! Serve for a brunch, lunch, tea time, snack time, dessert, in other words, anytime! [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Lunch/Snacks", "Cheese", "Apple", "Fruit", "Nuts", "Canadian", "Kid Friendly", "Potluck", "Spring", "Summer", "Winter", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/3", "1", "1/3", "1", "1/4", "1", "1", "3", "1/3", "1/2", "1/2"] [RecipeIngredientParts] ["butter", "sugar", "all-purpose flour", "cream cheese", "sugar", "egg", "vanilla", "apples", "sugar", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 451.9 [FatContent] 25.2 [SaturatedFatContent] 14.0 [CholesterolContent] 88.1 [SodiumContent] 179.6 [CarbohydrateContent] 52.6 [FiberContent] 2.5 [SugarContent] 34.7 [ProteinContent] 6.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cream butter and sugar together thoroughly. Blend in flour. Press evenly onto bottom and 1 1/2 inches up sides of 8 1/2 inch springform pan. Spread jam evenly over bottom of crust. Beat all filling ingredients together with electric mixer until smooth and light. Spread evenly over jam. Toss apples, sugar and cinnamon together to coat well. Spoon over filling. Sprinkle with almonds. Bake at 450 degrees for 10 minutes, then reduce heat to 400 degrees and bake another 25-30 minutes or until set and apples are tender. Cool slightly then remove pan rim. Serve warm or at room temperature.
[Name] Easy Garlic Cheese Biscuits [AuthorId] 10113 [AuthorName] southern chef in lo [CookTime] PT12M [PrepTime] PT5M [TotalTime] PT17M [DatePublished] 2001-10-27T18:00:00Z [Description] Make and share this Easy Garlic Cheese Biscuits recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Cheese", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2/3", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["Bisquick baking mix", "milk", "cheese", "butter", "margarine", "garlic powder"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 172.8 [FatContent] 10.3 [SaturatedFatContent] 5.1 [CholesterolContent] 18.6 [SodiumContent] 401.5 [CarbohydrateContent] 16.5 [FiberContent] 0.5 [SugarContent] 2.8 [ProteinContent] 3.6 [RecipeServings] nan [RecipeYield] 10-12 biscuits [RecipeInstructions] Heat oven to 450°F. Mix the baking mix, milk, and cheese to make a soft dough. Beat vigorously 30 seconds. Drop the dough by 10-12 spoonfuls onto an ungreased cookie sheet. Bake 8-10 minutes or until golden brown. Mix butter and garlic powder. Brush on warm biscuits before removing from pan. Serve warm.
[Name] Hazelnut Chocolate Chunkies [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT22M [PrepTime] PT15M [TotalTime] PT37M [DatePublished] 2001-10-27T18:00:00Z [Description] Make and share this Hazelnut Chocolate Chunkies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Fruit", "Nuts", "Canadian", "Kid Friendly", "Potluck", "Spring", "Summer", "Winter", "Christmas", "< 60 Mins", "Oven", "Freezer", "Easy"] [RecipeIngredientQuantities] ["3/4", "1 1/4", "1", "2", "1", "1 1/2", "3/4", "3/4", "3/4", "2", "1"] [RecipeIngredientParts] ["butter", "shortening", "brown sugar", "egg", "milk", "vanilla", "all-purpose flour", "baking soda", "salt", "cinnamon", "hazelnuts"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 185.8 [FatContent] 12.0 [SaturatedFatContent] 4.4 [CholesterolContent] 19.4 [SodiumContent] 129.5 [CarbohydrateContent] 18.9 [FiberContent] 1.4 [SugarContent] 12.3 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 30 cookies [RecipeInstructions] Cream butter and brown sugar in a large bowl on medium speed with electric mixer until well blended. Add egg, milk and vanilla. Beat until light and creamy, about 2 minutes. Combine flour, baking soda, salt and cinnamon. Add to creamed mixture graadually, beating on low speed just until blended. Stir in hazelnuts and chocolate chips. Drop dough by heaping spoonfuls onto ungreased baking sheets. Leave room between cookies for spreading. Bake at 375 degrees 8 or 9 minutes for chewy cookies, 10 or 11 minutes for crisp cookies. Note: Cookies will still appear moist when baked. They will firm up on cooling.
[Name] Date Raisin Squares - Microwave [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT33M [PrepTime] PT10M [TotalTime] PT43M [DatePublished] 2001-10-27T18:00:00Z [Description] Make and share this Date Raisin Squares - Microwave 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/13/34/4/picw11lC6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/34/4/picN7vnYz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/34/4/piclrikcs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/34/4/picbXJLOo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/34/4/pic2S6PzW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/34/4/picouV5eK.jpg"] [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Grains", "Fruit", "Canadian", "Healthy", "Kid Friendly", "Potluck", "Spring", "Summer", "Winter", "Microwave", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/2", "2", "1", "1", "1", "1/2", "1/4", "1/2"] [RecipeIngredientParts] ["dates", "water", "raisins", "lemon juice", "all-purpose flour", "rolled oats", "brown sugar", "baking powder", "salt", "butter"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 135.5 [FatContent] 4.0 [SaturatedFatContent] 2.4 [CholesterolContent] 9.8 [SodiumContent] 61.1 [CarbohydrateContent] 25.0 [FiberContent] 1.4 [SugarContent] 17.0 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 25 squares [RecipeInstructions] Filling-------. Combine dates, water, raisins and lemon juice in 4 cup measure. Cover with vented plastic wrap and microwave at high 4-6 minutes or until boiling. Stir every 2 minutes. Dates should be soft. Let stand, covered, 5 minutes. Uncover and cool to lukewarm, stirring occasionally. Crumbles------. Combine first 5 dry ingredients in mixing bowl. Cut in butter until mixture is crumbly. Press half firmly into 8 inch square microwave baking dish. Spread with date filling. Sprinkle with remaining crumble mixture, patting down lightly. Microwave at medium high for 9 minutes, rotating every 3 minutes, (not necessary if you have a rotating plate] remove from microwave and cover with aluminum foil. Let stand covered directly on counter for 10 minutes. Uncover and cool completely on wire rack. Cut into small squares.
[Name] Cherry Liqueur [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT2400H [PrepTime] PT15M [TotalTime] PT2400H15M [DatePublished] 2001-10-28T10:12:00Z [Description] My mother makes this all the time, she used to test my boyfriends' mettle by offering them some of the liqueur in a small shot glass, with a cherry on the bottom. If they survived the potency of the drink (she would really age it) then she would evilly say, "Bite into the cherry." If they survived that then they were good enough for her daughter. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Fruit", "European", "Low Protein", "Low Cholesterol", "Healthy", "Kosher", "Free Of...", "Weeknight", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2 - 2", "2 1/2", "1"] [RecipeIngredientParts] ["red cherries", "sugar", "vodka", "brandy"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 706.1 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1.6 [CarbohydrateContent] 81.8 [FiberContent] 2.9 [SugarContent] 77.4 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 5 cups [RecipeInstructions] Mix vodka, brandy and sugar in a large glass measure or medium mixing bowl; stir well to dissolve. Cut each washed cherry slightly to open, leave in pits. Place cherries in two sterile, quart wide mouth jars or one larger aging container. Pour liquid mixture over cherries; stir and cap with tight lids. For the first two weeks, shake jars several times. Let age in a cool, dark place for at least 3 months for best flavor. Strain off liqueur through a wire mesh strainer and discard cherries. Rebottle as desired. Liqueur is ready in 3 months. VARIATIONS:Almond-Cherry Liqueur: For a more prominent\"almond\" flavor, pit all or part of the cherries. Place cherry pits in a clean cloth and hit with a hammer to break them up slightly. Put broken pits and pitted cherries in jars or large container and continue as directed. Sugarless Cherry Liqueur: Substitute 1 cup apple juice concentrate, undiluted, for the sugar in the Cherry Liqueur recipe. Proceed as directed. The\"sugars\" present will be natural fruit sugars rather than the granulated processed sugars. Taste is excellent; aging is the same.
[Name] Lemon Flavored Vodka [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-10-28T10:12:00Z [Description] Make and share this Lemon Flavored Vodka recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Russian", "European", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Healthy", "Kosher", "Free Of...", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1"] [RecipeIngredientParts] ["lemon", "vodka"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 2076.6 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 12.1 [CarbohydrateContent] 11.6 [FiberContent] 5.1 [SugarContent] 0.0 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] 1 quart [RecipeInstructions] Remove the thin outer peel from a small lemon in one long spiral; avoid the bitter white pith. Drop it into a quart of vodka and let stand at least 1 week, removing the peel when you think its job has been done. The lemon colors the vodka pale yellow and imparts a slight citrus sweetness and pungency. TO USE: Serve the vodka chilled. If you wish, the vodka may be stored in the freezer.
[Name] Hot Cocoa for a Crowd [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT2H [PrepTime] PT5M [TotalTime] PT2H5M [DatePublished] 2001-10-28T10:12:00Z [Description] Make and share this Hot Cocoa for a Crowd recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Breakfast", "Kid Friendly", "Kosher", "Winter", "Weeknight", "Microwave", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/4", "12", "4", NA, NA] [RecipeIngredientParts] ["sugar", "salt", "milk", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 270.3 [FatContent] 9.3 [SaturatedFatContent] 5.6 [CholesterolContent] 34.2 [SodiumContent] 168.1 [CarbohydrateContent] 38.5 [FiberContent] 0.7 [SugarContent] 25.1 [ProteinContent] 8.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Stir together sugar, cocoa and salt in a 4- to 6-quart saucepan. Heat milk in microwave until hot, but not boiling; gradually add to cocoa mixture, stirring until well-blended. Stir in vanilla. Serve immediately or keep warm over very low heat for up to 2 hours. At serving time, stir; pour into mugs. Garnish with whipped cream; sift cocoa over whipped cream if desired.
[Name] Pickled Hot Peppers [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-10-28T10:12:00Z [Description] Make and share this Pickled Hot Peppers recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Peppers", "Vegetable", "Kosher", "Free Of...", "Spicy", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["4", "1", "1", "4", "4", "2", "8", "4"] [RecipeIngredientParts] ["white vinegar", "water", "olive oil", "kosher salt", "garlic", "yellow onions"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 83.9 [FatContent] 6.8 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 295.2 [CarbohydrateContent] 4.5 [FiberContent] 0.7 [SugarContent] 2.2 [ProteinContent] 0.8 [RecipeServings] 32.0 [RecipeYield] nan [RecipeInstructions] ["Combine vinegar, water, oil, salt and spices in a stainless steel pan (not aluminum].", "Bring to a boil, turn off heat, cover and and let flavors develop while you do the rest.", "Wash and dry peppers, Trim stems but leave some on.", "Put 2 cloves of garlic in each canning jar (sterilized etc].", "Alternate peppers and sliced onions.", "Pack tight with 1 inch headspace.", "Bring liquid back to a boil, and pour over peppers leaving one inch for air space.", "Top with lids, screw on bands, and process in waterbath canner for 10 minutes." ]
[Name] Cheddar Bay Biscuits Red Lobster [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-10-28T10:12:00Z [Description] Make and share this Cheddar Bay Biscuits Red Lobster 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/13/34/9/picLMaRnl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/34/9/picWJWqma.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/34/9/picoi4a7j.jpg"] [RecipeCategory] Breads [Keywords] ["Cheese", "High In...", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "3/4", "1", "2", "1/4", "1/4"] [RecipeIngredientParts] ["Bisquick", "buttermilk", "cheddar cheese", "margarine", "garlic powder", "dried parsley flakes"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 146.8 [FatContent] 8.2 [SaturatedFatContent] 3.2 [CholesterolContent] 10.9 [SodiumContent] 352.0 [CarbohydrateContent] 13.6 [FiberContent] 0.4 [SugarContent] 3.1 [ProteinContent] 4.5 [RecipeServings] nan [RecipeYield] 12 biscuits [RecipeInstructions] Preheat oven to 400. combine bisquick, milk, and cheese in medium bowl. Divide the dough into 12 portions and spoon onto a nonstick cookie sheet, flatten with fingers a bit. Bake for 18-20 minutes. In small bowl combine margarine with garlic powder, heat in microwave for 30 seconds. Brush atop biscuits immediately after removing from oven. Sprinkle with parsley flakes.
[Name] Ham and Cheese Quiche [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT55M [PrepTime] PT5M [TotalTime] PT1H [DatePublished] 2001-10-28T10:12:00Z [Description] Make and share this Ham and Cheese Quiche recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "1", "3", "2", "1", "1/2", "1/2", "1", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "salt", "half-and-half", "eggs", "swiss cheese", "fresh spinach", "ham", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 222.2 [FatContent] 15.0 [SaturatedFatContent] 6.9 [CholesterolContent] 112.7 [SodiumContent] 596.0 [CarbohydrateContent] 9.9 [FiberContent] 0.6 [SugarContent] 0.4 [ProteinContent] 11.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F (175 degrees C]. Beat together flour, salt, half-and-half and eggs in a medium bowl. Place Swiss cheese flat in the pie crust. Arrange spinach evenly over Swiss cheese, then cover with mushrooms. Pour the flour and egg mixture over mushrooms. Cover with flaked ham and top with Cheddar cheese. Bake in the preheated oven 45-55 minutes , until surface is golden brown.
[Name] Cranberry Conserve [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-10-28T10:12:00Z [Description] Make and share this Cranberry Conserve recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Kosher", "Free Of...", "Christmas", "Thanksgiving", "Weeknight", "For Large Groups", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1 1/2", "3", "1", "1/2", "2", "1/2"] [RecipeIngredientParts] ["cranberries", "sugar", "crushed pineapple", "raisins", "oranges", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 111.6 [FatContent] 1.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 0.8 [CarbohydrateContent] 25.9 [FiberContent] 1.1 [SugarContent] 23.6 [ProteinContent] 0.6 [RecipeServings] 32.0 [RecipeYield] nan [RecipeInstructions] Combine the cranberries and orange juice in a 3-quart heavy saucepan. Bring to a boil over moderately high heat and cook 6-8 minutes , or until the berries begin to pop and are tender. Stir in the sugar, pineapple, raisins and oranges. Reduce heat to low and simmer, uncovered, stirring occasionally, for 1 hour, or until thick and jamlike. Stir in the walnuts. Store in the refrigerator for up to a month or freeze. Freezes up to 3 months.
[Name] Chickpea Cassoulet with Tomatoes and Chard [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT43M [PrepTime] PT15M [TotalTime] PT58M [DatePublished] 2001-10-28T10:12:00Z [Description] Make and share this Chickpea Cassoulet with Tomatoes and Chard 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/13/35/2/picVq3Mym.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/35/2/picKGBCXN.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Vegetable", "Southwest Asia (middle East]", "Asian", "European", "Kosher", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3", "2", "1/2", "1/2", "1", "2", "1", "12", "1/2", NA, "1"] [RecipeIngredientParts] ["onion", "garlic", "thyme", "paprika", "chickpeas", "chopped tomatoes", "chard leaves", "spaghetti", "fresh ground pepper", "saffron thread"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 317.1 [FatContent] 1.8 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 219.5 [CarbohydrateContent] 63.3 [FiberContent] 6.1 [SugarContent] 4.0 [ProteinContent] 11.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees Fahrenheit. Cook pasta al dente; drain. Saute onion, garlic, crushed red pepper, herbs, paprika, and saffron (if desired]. Cook over medium high heat, stirring frequently until onions are soft about 8 minutes. Add chickpeas, 1/2 cup of their liquid and tomatoes. Season with pepper. Lower heat and simmer 15 minutes. If pan becomes dry, add a little water to keep it moist. Steam chard until bright green and tender. Remove, chop coarsely, season with pepper and if desired salt. Put pasta in casserole, add chick pea-tomato mixture, chard and cheese. Toss until well mixed. Cover with foil and bake until warmed through, about 20 minutes. Serve with additional grated cheese if desired.
[Name] Pumpkin Loaf [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT1H15M [PrepTime] PT20M [TotalTime] PT1H35M [DatePublished] 2001-10-28T10:12:00Z [Description] The icing spread is optional, we like it both ways, ice it to be a little fancier for quests (the spread, icing is very nice on toast, if you have left overs). [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/35/3/piczXwZ4g.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/35/3/picyKIgCL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/35/3/picNAKMLT.jpg"] [RecipeCategory] Breads [Keywords] ["Dessert", "Canadian", "Kid Friendly", "Potluck", "Spring", "Summer", "Winter", "Spicy", "Sweet", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1/4", "1 1/4", "2", "1 3/4", "1", "1/2", "1/2", "1", "1/2", "1", "1", "3/4", "1/2", "4", "2", "1"] [RecipeIngredientParts] ["cream cheese", "butter", "brown sugar", "eggs", "all-purpose flour", "baking soda", "baking powder", "salt", "cinnamon", "nutmeg", "pumpkin puree", "raisins", "dates", "cream cheese", "icing sugar"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 3737.6 [FatContent] 138.4 [SaturatedFatContent] 82.9 [CholesterolContent] 794.5 [SodiumContent] 3867.2 [CarbohydrateContent] 586.8 [FiberContent] 12.4 [SugarContent] 379.8 [ProteinContent] 57.5 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Loaf-----------. Beat cheese, butter, brown sugar and eggs to gether on electric mixer until light and creamy. Combine next 6 dry ingredients. Stir into creamed mixture alternately with pumpkin. Mix well, Stir in orange rind, raisins and nuts. Spread in greased 9 inch x 5 inch loaf pan. Bake at 350 degrees for 50-60 minutes or until toothpick inserted in centre comes out clean. Cool in pan 15 minutes, then turn out onto rack and cool completely. Wrap cooled loaf and store 1 day before slicing to let flavours mellow. Icing----------. Beat all ingredients together until smooth. Store covered in refrigerator until ready to serve loaf. Can be served separately and spread on slices of loaf or ice entire loaf top and sides.
[Name] Chicken Jerusalem [AuthorId] 18660 [AuthorName] Dawn399 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-10-28T10:12:00Z [Description] My husband and I used to eat this dish at a restaurant. Loved it! Finally got the recipe. The white wine and butter sauce gives the chicken a "dinner in the French Countryside" taste. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Meat", "European", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["12", "1/2", "2", "1/2", "1/2", "1", "2", "2", NA] [RecipeIngredientParts] ["chicken thighs", "butter", "green onions", "white wine", "water", "mushroom", "salt", "artichoke hearts", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 622.7 [FatContent] 44.5 [SaturatedFatContent] 17.9 [CholesterolContent] 198.6 [SodiumContent] 1135.5 [CarbohydrateContent] 17.1 [FiberContent] 11.6 [SugarContent] 1.9 [ProteinContent] 36.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large skillet, melt butter. Brown chicken pieces. Add green onions, water and wine. Simmer for 45 minutes. Add the mushrooms, salt, and artichoke hearts. Simmer for an additional 15 minutes. Before serving top with grated parmesan cheese.
[Name] Red Snapper for Two [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-10-28T10:12:00Z [Description] Half recipe for one serving. Any white fish can be used. Serve it on a bed of wilted spinach and a cup of tomato flavoured brown rice. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/35/5/pic1WJ9ZE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/35/5/pic7OIDLe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/35/5/piclsfUyl.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Canadian", "High Protein", "High In...", "Spring", "Summer", "Winter", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3/4", "2", "1/4", NA, "2", "2"] [RecipeIngredientParts] ["red snapper fillets", "sole fillet", "milk", "wheat germ", "butter"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 421.2 [FatContent] 19.1 [SaturatedFatContent] 8.7 [CholesterolContent] 112.5 [SodiumContent] 304.6 [CarbohydrateContent] 11.9 [FiberContent] 1.4 [SugarContent] 1.1 [ProteinContent] 48.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Dip fillets in milk and the coat with bread crumbs or wheat germ which have been seasoned with salt and pepper. Melt butter in frypan over medium high heat. Saute fillets in butter until golden brown and fish flakes easily when tested with a fork. Remove fish to a heated serving plate. Saute almonds in pan drippings and spoon over fish.
[Name] Honey Wheat Muffins [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-10-28T10:12:00Z [Description] Make and share this Honey Wheat Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Lunch/Snacks", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "2", "2", "1", "1", "1/2", "1/4"] [RecipeIngredientParts] ["buttermilk", "rolled oats", "honey", "whole wheat flour", "baking powder", "baking soda", "salt"] [AggregatedRating] 3.5 [ReviewCount] 3.0 [Calories] 154.4 [FatContent] 4.7 [SaturatedFatContent] 0.8 [CholesterolContent] 1.8 [SodiumContent] 246.3 [CarbohydrateContent] 24.3 [FiberContent] 2.8 [SugarContent] 6.7 [ProteinContent] 5.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F (175 degrees C]. Combine buttermilk and oats in a small saucepan; heat just until warm; set aside. Grease muffin cups or line with paper muffin liners. In a large bowl, combine honey and vegetable oil with oat mixture. Combine flour, baking powder, baking soda and salt; stir into wet mixture. Pour batter into prepared muffin cups. Bake in preheated oven until lightly browned, about 30 minutes. Serve warm.
[Name] Tomato and Basil Relish [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-10-28T10:12:00Z [Description] Make and share this Tomato and Basil Relish recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Spreads", "Vegetable", "Vegan", "Kosher", "Free Of...", "< 15 Mins", "No Cook"] [RecipeIngredientQuantities] ["8", "1/2", "1/2", NA, "2", NA] [RecipeIngredientParts] ["plum tomatoes", "fresh basil", "garlic", "olive oil", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 82.5 [FatContent] 7.0 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 6.4 [CarbohydrateContent] 5.0 [FiberContent] 1.5 [SugarContent] 3.3 [ProteinContent] 1.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Core and seed the tomatoes, then cut them into matchstick size strips. Wash the basil and cut into strips (julienne]. Put the tomatoes and basil in a bowl and add the other ingredients. Mix well. Cover and rest at room temperature for at least one hour.
[Name] Creamed Salmon [AuthorId] 21547 [AuthorName] Bettyn [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-10-28T10:12:00Z [Description] Make and share this Creamed Salmon recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Canadian", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", NA, "1"] [RecipeIngredientParts] ["milk", "flour", "butter", "margarine", "red salmon"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 386.9 [FatContent] 25.2 [SaturatedFatContent] 11.7 [CholesterolContent] 113.5 [SodiumContent] 191.7 [CarbohydrateContent] 11.6 [FiberContent] 0.2 [SugarContent] 0.0 [ProteinContent] 27.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Toasted Bagels, Buns, or Bread. Make a white sauce by gently melting the butter first, then stir in the flour. Slowly add the milk and using a whisk, stir until smooth. Add salt and pepper and gently boil to thicken. Drain the salmon and take out the bones and/or skin if desired. Stir the salmon into the white sauce and heat thru. Serve over Toast or your favorite toasted bread item. Also great with side dishes of vegetables, potatoes, or rice.
[Name] Five Layer Dinner [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2001-10-28T10:12:00Z [Description] Make and share this Five Layer Dinner recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Vegetable", "Meat", "Kosher", "Free Of...", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "1/2", "2", NA] [RecipeIngredientParts] ["raw potatoes", "celery", "ground beef", "ground turkey", "onion"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 359.9 [FatContent] 11.6 [SaturatedFatContent] 4.5 [CholesterolContent] 51.4 [SodiumContent] 78.5 [CarbohydrateContent] 44.8 [FiberContent] 5.9 [SugarContent] 2.8 [ProteinContent] 19.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Arrange ingredients in layers in a greased casserole dish. Salt and pepper each layer as you like. Bake at 350 deg for about 1 hour or until potatoes are done.
[Name] Deep Fried Tofu with Peanut Sauce [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2001-10-28T10:12:00Z [Description] Do you want to know a secret? This is my favorite thing to eat when I'm alone in the house (rare) in front of the TV watching soap operas. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Soy/Tofu", "Beans", "Vegetable", "Vegan", "Kosher", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "3", "1/2", "1/2", "1/4", "1/4", "3/4", "2", "2", "2"] [RecipeIngredientParts] ["tofu", "garlic", "coriander leaves", "red chili peppers", "salt", "rice vinegar", "sugar", "hot water", "peanuts", "fresh coriander leaves", "red pepper flakes"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 835.8 [FatContent] 84.3 [SaturatedFatContent] 13.9 [CholesterolContent] 0.0 [SodiumContent] 594.1 [CarbohydrateContent] 16.0 [FiberContent] 2.6 [SugarContent] 11.0 [ProteinContent] 10.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut the tofu in 1- 1/2 inch square pieces. Set aside. Make a paste (with such small quantities, a mortar and pestle are probably the easiest method] of the garlic, coriander, 3 seeded chili peppers, and salt. Add the vinegar and mix. Dissolve the 1/4 cup sugar in 1/4 cup hot water and add it to the paste along with the 1/4 cup of chopped peanuts. Mix well (the food processor helps here] and put it in a serving bowl. Sprinkle with coriander leaves and red pepper flakes. Put the 2 cup of peanut oil in a wok or frying pan over medium-high heat. Deep-fry the tofu in hot (360 degrees Fahrenheit] oil for 5 minutes, until a light gold. Drain on paper towels. Place the tofu on a serving plate and the bowl of peanut sauce next to it. Use the peanut sauce as a dip. Serve either hot or at room temperature.
[Name] Couscous Salad [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2001-10-28T10:12:00Z [Description] A first had this at a friend's house, and could not help going back for seconds, thirds... She gave me the recipe, and I altered it a bit to reflect my family's tastes, and I almost always serve this when we have guests for Friday night dinner or Saturday lunch. You can play around with it, it's very forgiving. [Images] character(0) [RecipeCategory] Grains [Keywords] ["Moroccan", "African", "Vegan", "Kosher", "< 30 Mins"] [RecipeIngredientQuantities] ["350", "2", "1", "1", "1", "1", "5", "1/2", "1", "2", "1"] [RecipeIngredientParts] ["couscous", "boiling water", "olive oil", "lemon", "parsley", "carrots", "gingerroot", "black pepper", "olive oil", "chickpeas"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 152.2 [FatContent] 3.6 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 22.3 [CarbohydrateContent] 25.7 [FiberContent] 2.4 [SugarContent] 1.3 [ProteinContent] 4.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Pour the couscous into a large bowl. Mix in the soup powder and olive oil. Add the boiling water and let soak until all the water has been absorbed. Place the carrots and parsley in a food processor. Peel the lemon with a potato peeler and add to the food processor. Process until a minced finely. Add the juice from the lemon, olive oil, ginger and pepper. Process until a paste has been formed. Add paste to the ready couscous and mix together. Add the chickpeas and mix together. Turn into a salad bowl and chill for at least two hours.
[Name] All-American Beef Burgers [AuthorId] 18391 [AuthorName] najwa [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-10-28T10:12:00Z [Description] Make and share this All-American Beef Burgers 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/13/36/2/pic8Y1r64.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/36/2/picgIZpgL.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Grains", "Meat", "High Protein", "Kid Friendly", "High In...", "Spring", "Summer", "Broil/Grill", "< 15 Mins", "Oven", "Beginner Cook", "Freezer", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/3 - 2/3", "1/2", NA, NA, NA, "1/2", "3 -4", "1"] [RecipeIngredientParts] ["lean ground beef", "quick-cooking oats", "paprika", "salt", "pepper", "cumin", "tomato sauce", "egg"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 246.8 [FatContent] 13.0 [SaturatedFatContent] 5.1 [CholesterolContent] 120.2 [SodiumContent] 152.3 [CarbohydrateContent] 5.5 [FiberContent] 1.0 [SugarContent] 0.7 [ProteinContent] 25.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients in a large bowl. Form into 4 patties, brush with oil and grill.
[Name] Coconut Sorbet [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-10-28T10:12:00Z [Description] Really easy -- almost idiot proof! I was always looking for a non-dairy recipe, but could never find one. I finally just came up with this on my own, and it tastes great! [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Coconut", "Fruit", "Nuts", "Low Protein", "Kosher", "< 15 Mins", "For Large Groups", "Freezer", "Easy"] [RecipeIngredientQuantities] ["2", "2"] [RecipeIngredientParts] ["coconut milk", "instant vanilla flavor pudding and pie filling"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 144.4 [FatContent] 10.7 [SaturatedFatContent] 9.4 [CholesterolContent] 0.0 [SodiumContent] 184.8 [CarbohydrateContent] 12.9 [FiberContent] 0.0 [SugarContent] 11.5 [ProteinContent] 1.0 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Whip the coconut milk with the instant pudding. Pour into a freezer container and freeze for several hours. To serve, scrape sorbet with a heavy spoon and serve shavings in a dessert glass.
[Name] Tuna Rolls for Two [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-10-28T10:12:00Z [Description] Excellent filled rolls, good hot or cold for a packed lunch. Can be filled with almost anything you want, check out the fridge and use your imagination. Half recipe for one. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/36/4/picn5YhpV.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Tuna", "Canadian", "Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "2", "2", "2", "1", "2"] [RecipeIngredientParts] ["tuna", "cheddar cheese", "onion", "ketchup", "salsa", "mayonnaise", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 392.6 [FatContent] 15.7 [SaturatedFatContent] 7.5 [CholesterolContent] 64.7 [SodiumContent] 754.4 [CarbohydrateContent] 29.1 [FiberContent] 2.5 [SugarContent] 6.8 [ProteinContent] 32.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Combine all ingredients except rolls in mixing bowl.", "Stir until blended.", "Slice about 1 inch off end of french roll.", "Scoop out center of roll and discard.", "Spoon tuna mixture into roll.", "Replace top of roll.", "Wrap roll in foil and bake at 350 degrees for 30 minutes.", "Good served hot or cold.", "Recipe can be cut in half for one.", "This also works well with cubed left over cooked chicken, or try left over chilli, left over veggies, or almost anything you want, check out the fridge and use your imagination." ]
[Name] Melba Cheesecake Pie [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT8M [PrepTime] PT15M [TotalTime] PT23M [DatePublished] 2001-10-28T10:12:00Z [Description] This is quick to make up in your microwave, but you can also bake it in the oven. It has a terrific flavour, all the men in my family love it, and is nice to make when fresh peaches are out of season. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Fruit", "Canadian", "Potluck", "Microwave", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/4", "1 1/4", "2", "1", "8", "1/3", "1/2", "1", "1/2", "1/3", "1"] [RecipeIngredientParts] ["butter", "graham cracker crumbs", "white sugar", "cream cheese", "white sugar", "sour cream", "egg", "amaretto liqueur"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 485.8 [FatContent] 27.1 [SaturatedFatContent] 14.9 [CholesterolContent] 103.0 [SodiumContent] 310.1 [CarbohydrateContent] 58.2 [FiberContent] 1.7 [SugarContent] 45.4 [ProteinContent] 5.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Make crust first. Microwave butter in 9-inch glass pie plate 1/2-1 minute on High, or until melted. Mix in crumbs and 2 tbsp sugar; press onto bottom and up sides of pie plate. Microwave on High 1-1/2- 2 minutes or until hot. Next, make filling. Thoroughly drain peaches; arrange on crust. Microwave cream cheese in glass mixing bowl 1 minute on Medium or until soft. Blend in remaining ingredients except jam and Amaretto; pour over peaches. Microwave on High 3-1/2 to 4-1/2 minutes or until edges are set; rotate once if your microwave does not have a turntable; let cool. Stir liqueur into jam; spoon onto pie and spread to cover. Refrigerate until served. You can make this in a conventional oven; mostly follow above directions but do the following instead of the above. For crust, melt butter in saucepan; remove from heat; add crumbs and sugar; press into pan. Assemble as directed using softened cream cheese. Bake at 350F degrees 15-20 minutes.
[Name] Spiced Cocoa [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT2M [PrepTime] PT5M [TotalTime] PT7M [DatePublished] 2001-10-28T10:12:00Z [Description] Make and share this Spiced Cocoa 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/13/36/6/picyswpIO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/36/6/pic4v3VsX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/36/6/pic6cN9cy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/36/6/picmyjeKx.jpg"] [RecipeCategory] Beverages [Keywords] ["Low Cholesterol", "Healthy", "Kid Friendly", "Winter", "Spicy", "Christmas", "< 15 Mins", "For Large Groups", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1/4", "1", "1"] [RecipeIngredientParts] ["cocoa powder", "sugar", "cinnamon", "ground cloves", "salt"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 48.6 [FatContent] 0.3 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 9.1 [CarbohydrateContent] 12.4 [FiberContent] 0.8 [SugarContent] 11.1 [ProteinContent] 0.5 [RecipeServings] 18.0 [RecipeYield] nan [RecipeInstructions] In a medium sized bowl, combine all ingredients. Mix well. Put in resealable container. To make cocoa, use 1-2 tablespoons mix per cup of hot milk. Serve hot or iced.
[Name] Fudge Pudding Cake [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-10-28T10:12:00Z [Description] This comforting chocolate dessert (a cake with its own sauce) is a favourite with my family; I've been making it for years. It's so easy to whip up, and inexpensive too. I'm positive this was a Company's Coming recipe, although I don't remember in which particular book I found the recipe. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/36/7/pic0K7zSx.jpg" [RecipeCategory] Dessert [Keywords] ["Canadian", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "3/4", "2", "2", "1/4", "1/2", "2", "3/4", "2", "1 3/4"] [RecipeIngredientParts] ["all-purpose flour", "white sugar", "baking powder", "salt", "milk", "canola oil", "brown sugar", "hot water"] [AggregatedRating] 4.0 [ReviewCount] 20.0 [Calories] 344.6 [FatContent] 6.0 [SaturatedFatContent] 0.8 [CholesterolContent] 2.9 [SodiumContent] 240.4 [CarbohydrateContent] 71.0 [FiberContent] 1.2 [SugarContent] 51.5 [ProteinContent] 3.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. In a mixing bowl, combine flour, sugar, first amount of cocoa, baking powder and salt. Add milk and oil. Mix together with a spoon and scrape into an 8-inch casserole that is fairly deep. In the same bowl, mix brown sugar and second amount of cocoa together. Add hot water (not boiling]. Stir to dissolve sugar, then pour over batter but DO NOT stir. Bake, uncovered, for 40 minutes; batter should have risen above the sauce and be firm to the touch. Serve warm with vanilla ice cream or Cool Whip.
[Name] Tossed Romaine and Orange Salad [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-10-28T10:12:00Z [Description] Make and share this Tossed Romaine and Orange 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/13/36/8/picLNabRh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/36/8/picNSTioM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/36/8/picjwQdC9.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Citrus", "Fruit", "Vegetable", "Low Protein", "Vegan", "Low Cholesterol", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "3", "2", "1/2", "1/4", "1", "3", "1/2"] [RecipeIngredientParts] ["olive oil", "red wine vinegar", "ground black pepper", "salt", "romaine lettuce", "mandarin oranges"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 333.8 [FatContent] 18.1 [SaturatedFatContent] 2.1 [CholesterolContent] 0.0 [SodiumContent] 163.8 [CarbohydrateContent] 42.7 [FiberContent] 9.3 [SugarContent] 29.7 [ProteinContent] 6.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Prepare the dressing by whisking together the orange juice, olive oil, vinegar, pepper and salt; set aside. In a large bowl, combine the romaine and oranges. Add enough dressing to coat and toss well. Sprinkle with almonds and serve.
[Name] Cranberry Apple Butter [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H35M [PrepTime] PT15M [TotalTime] PT1H50M [DatePublished] 2001-10-28T10:12:00Z [Description] Make and share this Cranberry Apple Butter recipe from Food.com. [Images] character(0) [RecipeCategory] Apple [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Kosher", "Christmas", "Thanksgiving", "Weeknight", "For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "1/2", "2", "1", "2"] [RecipeIngredientParts] ["mcintosh apples", "water", "cranberries", "sugar", "honey"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 37.1 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.5 [CarbohydrateContent] 9.8 [FiberContent] 1.2 [SugarContent] 8.1 [ProteinContent] 0.1 [RecipeServings] 60.0 [RecipeYield] nan [RecipeInstructions] In a large cast-iron casserole, combine the apples and water. Cover and cook over moderate heat, stirring often, until soft, about 20 minutes. Uncover and cook on low heat, stirring occasionally, until it forms a thickened puree, about 45 minutes. Meanwhile, in a medium saucepan, cook the cranberries with sugar over low heat, stirring occasionally, until a thick puree forms, about 15 minutes. Pass cranberry puree through a coarse strainer. Then pass the apple puree through a coarse strainer and return it to casserole. Cook over moderately low heat, stirring occasionally until very thick, about 15 minutes. Add the honey and the cranberry puree and stir until blended. Transfer the butter to a heatproof bowl and cool completely. Pack into clean jars and refrigerate for up to 1 month.
[Name] Green Beans with Hazelnuts and Lemon [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-10-28T10:12:00Z [Description] Make and share this Green Beans with Hazelnuts and Lemon 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/13/37/0/picqwvCY5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/37/0/pic3qdhMh.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Low Protein", "Vegan", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", "1 1/2", "1/3", NA] [RecipeIngredientParts] ["fresh green beans", "olive oil", "lemons, zest of", "toasted hazelnuts"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 91.7 [FatContent] 7.0 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 5.2 [CarbohydrateContent] 6.9 [FiberContent] 2.9 [SugarContent] 3.0 [ProteinContent] 2.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large pot of salted boiling water, cook beans 3-8 minutes or until tender. Drain and place in a large bowl. 2 Add olive oil, lemon zest, hazelnuts, salt and pepper. Beans may be made 1 day ahead, chilled and covered. Reheat beans.
[Name] Chocolate Turtle Cheesecake [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2001-10-28T10:12:00Z [Description] An elderly client of my husband used to travel to Toronto at least once a year and he always brought my daughters a bag of chocolate turtles as a present. After he passed away I adopted this recipe to remember him by. My girls call this Marvin's Cheesecake. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Kosher", "Weeknight", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "6", "14", "5", "1", "16", "1/2", "1", "2", "1/2"] [RecipeIngredientParts] ["margarine", "evaporated milk", "pecans", "cream cheese", "sugar", "vanilla", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 26.0 [Calories] 482.3 [FatContent] 29.2 [SaturatedFatContent] 10.3 [CholesterolContent] 58.8 [SodiumContent] 307.6 [CarbohydrateContent] 52.0 [FiberContent] 1.5 [SugarContent] 26.6 [ProteinContent] 6.3 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Combine crumbs and margarine, press onto bottom and sides of 9-inch spring- form pan. Bake at 350 degrees F for 10 minutes. In 1 1/2 quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate, pour over pecans. Bake at 350 degrees F for 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
[Name] Oatmeal Pancakes [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-10-28T10:12:00Z [Description] These are different and, in my opinion, delicious. Not a favourite with the men in my house (sigh) so I don't get to make them too often. ("Ew, wheat germ.") Hope your family likes them! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/37/2/picbvykCx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/37/2/picY9wrNd.jpg"] [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Grains", "Canadian", "Kosher", "< 30 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1 1/2", "1/2", "1/2", "1/4", "2", "1", "1/2", "2", "1/4"] [RecipeIngredientParts] ["milk", "quick-cooking oats", "all-purpose flour", "whole wheat flour", "wheat germ", "brown sugar", "baking powder", "salt", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 28.0 [Calories] 511.1 [FatContent] 23.7 [SaturatedFatContent] 5.9 [CholesterolContent] 110.1 [SodiumContent] 663.5 [CarbohydrateContent] 60.5 [FiberContent] 6.0 [SugarContent] 7.2 [ProteinContent] 16.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In bowl, pour milk over rolled oats; let stand for 5 minutes. In another bowl, stir together flours, wheat germ, sugar, baking powder and salt. Beat eggs and oil together; add to dry ingredients along with milk/oats mixture, stirring just until mixed (if batter is too thick, add a little more milk]. Heat a large greased skillet over medium to med-high heat. Pour in about 1/4 cup batter for each pancake and cook for about 2 minutes or until bubbles on top break but do not fill in, and bottoms are golden and set. Turn over and cook for about 30-60 seconds longer, or until set. Best served with peeled apple slices that you've previously sauteed in butter and brown sugar and kept warm; or with pure maple syrup.
[Name] Homemade Cream Cheese [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-10-28T10:12:00Z [Description] My mother used to talk about making her own cheese back in the "Old Country". This makes a good creamy cheese, with no preservatives. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/37/3/227aeKQ4SVS7jghxtkIk_e0f5eb501259a2c0c980d5ce93867e23%5B1%5D.jpg" [RecipeCategory] Breakfast [Keywords] ["Cheese", "Kosher", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2"] [RecipeIngredientParts] ["milk", "salt", "white vinegar"] [AggregatedRating] 5.0 [ReviewCount] 20.0 [Calories] 78.9 [FatContent] 4.5 [SaturatedFatContent] 2.8 [CholesterolContent] 17.1 [SodiumContent] 641.3 [CarbohydrateContent] 5.7 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 4.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Bring milk and salt very slowly to the boil. Remove from heat and stir in white vinegar. Leave to cool. When cool pour mixture into a muslin bag and allow to drip.
[Name] Cheese/Mexi Melt [AuthorId] 20895 [AuthorName] Rhonda O [CookTime] PT5M [PrepTime] PT30M [TotalTime] PT35M [DatePublished] 2001-10-28T10:12:00Z [Description] Make and share this Cheese/Mexi Melt recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Very Low Carbs", "High Protein", "High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", NA, NA, NA] [RecipeIngredientParts] ["ground beef", "Velveeta cheese", "American cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 121.9 [FatContent] 8.5 [SaturatedFatContent] 3.3 [CholesterolContent] 38.6 [SodiumContent] 37.4 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 10.5 [RecipeServings] 8.0 [RecipeYield] 6 depends on how much you want on the bun [RecipeInstructions] brown ground beef and drain fat. Cut in slices of Velveta. Use as much cheese as you like. Turn heat to low. Put a lid on it to melt cheese. Place on hamburger buns. We like these with Lay`s chips and cottage cheese!
[Name] Garlic Chutney [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H15M [PrepTime] PT10M [TotalTime] PT1H25M [DatePublished] 2001-10-28T10:12:00Z [Description] Make and share this Garlic Chutney recipe from Food.com. [Images] character(0) [RecipeCategory] Chutneys [Keywords] ["Sauces", "Kosher", "Free Of...", "Weeknight", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1 1/2", "2", "1", "2", "4", "1 1/2", "1", "1"] [RecipeIngredientParts] ["apples", "white vinegar", "dark brown sugar", "raisins", "garlic", "crystallized ginger", "dry mustard", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 175.3 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 87.4 [CarbohydrateContent] 44.3 [FiberContent] 1.3 [SugarContent] 38.8 [ProteinContent] 0.8 [RecipeServings] 32.0 [RecipeYield] 8 jelly glasses [RecipeInstructions] Cook apples in vinegar till soft and mushy. Add remaining ingredients (adding only half the pepper flakes] and mix well. Cook over moderate heat about 10 minutes. Taste. If spicier taste wanted, add remaining pepper flakes. Cook 15 minutes more, stirring occasionally. Pour into sterile jars and seal. If not sealing, store in refrigerator. (This keeps a long time in the refrigerator].
[Name] Wife Saver Breakfast [AuthorId] 21656 [AuthorName] Carol [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 2001-10-28T10:12:00Z [Description] I got this recipe from my sister, who is an amazing cook! We have it often at Christmas for breakfast. The great part is that you make it the night before, and have minimal work in the morning. It's fantastic! :) [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Cheese", "Christmas", "Thanksgiving", "Weeknight", "Oven", "Refrigerator", "< 4 Hours"] [RecipeIngredientQuantities] ["12 -16", "1", "6 -8", "8 -10", "1", "1/2", "1/2", NA, "1/2", "1"] [RecipeIngredientParts] ["cheddar cheese", "back bacon", "ham", "eggs", "dry mustard", "onion", "green pepper", "butter"] [AggregatedRating] 3.5 [ReviewCount] 9.0 [Calories] 602.0 [FatContent] 44.3 [SaturatedFatContent] 23.6 [CholesterolContent] 313.1 [SodiumContent] 926.7 [CarbohydrateContent] 24.9 [FiberContent] 1.4 [SugarContent] 3.4 [ProteinContent] 25.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Grease the bottom of 11 x 13 pan. Remove crusts from bread and layer them in bottom of pan. Add a layer of sliced cheese, and then a layer of ham followed with a final layer of bread with crusts removed. Set aside. In a medium bowl beat the eggs, then add dry mustard, minced onion, chopped green pepper, and salt& pepper to taste. Pour egg mixture over bread, cheese and ham. Cover and refrigerate overnight. In the morning preheat oven to 350°F. Mix melted butter to the crushed corn flakes and sprinkle over top. Bake for 1 hour.
[Name] My Mom's Plum Brandy [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1008H [PrepTime] PT20M [TotalTime] PT1008H20M [DatePublished] 2001-10-28T10:24:00Z [Description] Make and share this My Mom's Plum Brandy recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["European", "Kosher", "Weeknight", "No Cook", "Easy"] [RecipeIngredientQuantities] ["4", "5", "1"] [RecipeIngredientParts] ["Italian plums", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 2403.1 [FatContent] 1.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 618.7 [FiberContent] 6.4 [SugarContent] 611.5 [ProteinContent] 3.2 [RecipeServings] nan [RecipeYield] 4 quarts [RecipeInstructions] Rinse the plums (do not scrub away the white bloom] and cut out the pits. Place in a large crock or one or more large jars. Pour in as much of the sugar as the container can hold. Cover loosely (I believe the traditional cover is several layers of cheesecloth but I've done fine with a regular lid that is left unscrewed] and let it ferment at room temperature for six weeks. As the mixture liquefies keep adding sugar until it is used up. Strain the liquid (reserving the pulp] and mix it with the whiskey and bottle it up. My mother always uses a cheap whiskey and allowed the mixture to age in the bottle for many months. However, using a good whiskey makes it drinkable right away--especially important for the first batch. It keeps indefinitely--if you make enough.
[Name] Peach Tart with Island Crust [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT15M [PrepTime] PT2H [TotalTime] PT2H15M [DatePublished] 2001-10-28T10:24:00Z [Description] Make and share this Peach Tart with Island Crust 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/13/37/8/picwu9QmV.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "Potluck", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["9", "1", "3", "1/2", "8", "1/3", "2", "1", "1/4", "2 -4", "2", "1/3", "1/4", "2"] [RecipeIngredientParts] ["pecans", "margarine", "cream cheese", "sugar", "dark rum", "vanilla", "lemon juice", "fresh raspberry", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 470.9 [FatContent] 33.0 [SaturatedFatContent] 14.3 [CholesterolContent] 51.6 [SodiumContent] 210.3 [CarbohydrateContent] 42.1 [FiberContent] 2.5 [SugarContent] 35.6 [ProteinContent] 5.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] For crust-----------. Crumble macaroons (two cups]. In large mixing bowl stir together macaroon crumbs, pecans and margerine. Press mixture onto bottom and sides or and 11\" tart pan with a removable bottom Bake in 350 oven until golden brown, 15-18 minutes. Cool on a wire rack. For filling---------. In a chilled mixing bowl beat whipping cream until soft peaks form, set aside In a small bowl beat cream cheese and sugar until fluffy. Add rum, vanilla and almond extract, beat until smooth. Gently fold in whipped cream. Turn mixture into cooled crust, spread evenly. Cover and chill for 2-4 hours. Before serving, toss peach slices with lemon juice. Arrange peaches and raspberries over filling. For glaze-------------. In a medium saucepan combine preserves and honey, stir until melted. Strain glaze if desired to remove and large pieces of fruit. Brush or spoon the glaze over fruit.
[Name] Apple Raspberry Crumble [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-10-28T10:24:00Z [Description] Make and share this Apple Raspberry Crumble 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/13/37/9/picDCtJ3r.jpg" [RecipeCategory] Dessert [Keywords] ["Raspberries", "Apple", "Berries", "Fruit", "Low Protein", "Healthy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", NA, "1", "1", "1/2", "1/4 - 1/2", "1/4", NA] [RecipeIngredientParts] ["apples", "frozen raspberries", "flour", "sugar", "butter", "nutmeg", "heavy cream"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 228.6 [FatContent] 6.1 [SaturatedFatContent] 3.7 [CholesterolContent] 15.2 [SodiumContent] 52.1 [CarbohydrateContent] 43.2 [FiberContent] 3.6 [SugarContent] 27.4 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oven to 375. Peel and core apples, cut into 8-10 slices. Arrange in a buttered shallow baking dish. Sprinkle lemon juice over them. Drain raspberries. Sprinkle raspberries over apples. Mix flour and sugar in a bowl, cut in butter with fingers until crumbly. Add the nutmeg and cover the fruit with the mixture. Bake for 25 minutes or until top is golden brown. Serve with heavy cream, softly whipped.
[Name] Garlic Potatoes [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT18M [PrepTime] PT10M [TotalTime] PT28M [DatePublished] 2001-10-28T10:24:00Z [Description] Make and share this Garlic Potatoes 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/13/38/0/Wvl5O6liSca0WQaqEBCe_parmesan-garlic-potato-rounds-7355.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/38/0/01502411261.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/38/0/01502016313.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/38/0/Pl3xmPMETbq3EjMC2wFk_parmesan-garlic-potato-rounds-7334.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/38/0/trXIhJ9SZudVbE7Qajwg_parmesan-garlic-potato-rounds-7346.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/38/0/fmw31UvkQuOiRdDlC0qw_parmesan-garlic-potato-rounds-7349.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/38/0/5BOQI36aT7i227P2WgGJ-garlic-potatoes.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/38/0/RelzJzIQZmFvw3gBTkVl-garlic-potatoes.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/38/0/X5hjYxOpTDuZgDoDswgW-DSC_0731.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/38/0/pic5j7noc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/38/0/picKMsT5q.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Kid Friendly", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1 - 1 1/2", "3/4", "1/2", NA, "1/2 - 1", "4"] [RecipeIngredientParts] ["new potatoes", "kosher salt", "pepper", "parmesan cheese", "butter", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 117.0 [Calories] 218.8 [FatContent] 13.4 [SaturatedFatContent] 8.4 [CholesterolContent] 36.0 [SodiumContent] 494.6 [CarbohydrateContent] 20.7 [FiberContent] 2.6 [SugarContent] 1.0 [ProteinContent] 4.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 425. Wash potatoes, cut into slices 3/8\" thick. Wash potato slices again to remove starch, drain. Place potatoes in bowl, add garlic butter, salt, pepper, and all but 2 Tbls parmesan cheese. Mix well. Arrange in single layer in baking pan, sprinkle with remaining parmesan over top Bake 15-18 minutes. Potatoes should be golden brown and cooked tender with a slightly crisp exterior. For butter:Combine butter and garlic in sauce pan, melt butter.
[Name] Swedish Sugar Cookies [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-10-28T10:24:00Z [Description] Make and share this Swedish Sugar Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Swedish", "Scandinavian", "European", "Kid Friendly", "Potluck", "Christmas", "< 30 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["2", "2", "4", "6", "2", "2", "2", "2"] [RecipeIngredientParts] ["shortening", "butter", "sugar", "flour", "vanilla", "baking soda", "baking powder", "coconut"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 144.4 [FatContent] 9.3 [SaturatedFatContent] 4.5 [CholesterolContent] 10.2 [SodiumContent] 68.5 [CarbohydrateContent] 14.8 [FiberContent] 0.5 [SugarContent] 8.5 [ProteinContent] 1.0 [RecipeServings] 96.0 [RecipeYield] 8 dozen cookies [RecipeInstructions] Heat oven to 350. Cream sugar, shortning, butter and sugar. Add flour, baking soda and baking powder. Mix well. Add vanilla and coconut. Drop on cookie sheet. Flatten with sugared cup bottom. Bake 10-15 minutes.
[Name] Mandarin Orange & Pineapple Salad [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT6H [PrepTime] PT10M [TotalTime] PT6H10M [DatePublished] 2001-10-28T13:14:00Z [Description] One of my Mom's favorite salads. Top with a little Cool Whip for a dessert, great for luncheons. Cook time is chill time. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Pineapple", "Tropical Fruits", "Fruit", "Nuts", "Potluck", "Weeknight", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "1", "1/4", "1/4"] [RecipeIngredientParts] ["mandarin oranges", "pineapple chunks", "large curd cottage cheese", "Cool Whip", "vanilla", "orange gelatin", "pecans", "coconut"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 417.9 [FatContent] 16.2 [SaturatedFatContent] 10.5 [CholesterolContent] 10.5 [SodiumContent] 427.0 [CarbohydrateContent] 58.7 [FiberContent] 2.1 [SugarContent] 52.7 [ProteinContent] 12.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine first 5 ingredients. Sprinkle gelatin over mixture and stir well. Spoon mixture into a 13x9x2-inch dish. Combine pecans and coconut; sprinkle over salad. Chill 6 hours or overnight.
[Name] Festive Lemon Cake [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-10-28T13:14:00Z [Description] Make and share this Festive Lemon Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Kid Friendly", "Kosher", "Christmas", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1 1/2", "1/3", "5", "3", "2", "1/2", "2/3", "1", "2"] [RecipeIngredientParts] ["butter", "margarine", "sugar", "lemon juice", "eggs", "flour", "baking powder", "salt", "milk", "water", "confectioners' sugar", "lemon juice"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 427.1 [FatContent] 18.2 [SaturatedFatContent] 10.7 [CholesterolContent] 130.7 [SodiumContent] 303.0 [CarbohydrateContent] 60.6 [FiberContent] 0.9 [SugarContent] 35.2 [ProteinContent] 6.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in lemon juice until well blended. Add eggs, one at a time, beating thoroughly after each addition. Sift together flour, baking powder and salt. Add dry ingredients to creamed mixture alternately with milk, beginning and ending with flour. Pour into a greased 12 cup Bundt pan. Bake in a 350 degree F oven for 50-60 minutes, or until cake springs back at the touch of a finger and slightly leaves the sides of the pan. Cool in the pan five minutes, invert and cool on a rack. Lemon Glaze: Blend confectioner's sugar with lemon juice. Drizzle over cake.
[Name] Cranberry Chicken [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H30M [PrepTime] PT5M [TotalTime] PT1H35M [DatePublished] 2001-10-28T13:14:00Z [Description] When a friend of mine first served this to me I couldn't believe how something so delicious could be so easy to make. Now I never let my family use the French dressing, I'm always hoarding it for when I make this chicken. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Kosher", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1"] [RecipeIngredientParts] ["cranberry sauce", "chicken"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 461.9 [FatContent] 23.5 [SaturatedFatContent] 6.6 [CholesterolContent] 115.3 [SodiumContent] 607.3 [CarbohydrateContent] 33.0 [FiberContent] 1.1 [SugarContent] 29.8 [ProteinContent] 29.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix the first three ingredients together in a bowl. Place the chicken pieces in a baking dish. Pour the sauce over the chicken to coat evenly. Bake covered at 350 degrees F. Uncover for the last 1/2 hour.
[Name] Easy German Chocolate Cake [AuthorId] 20893 [AuthorName] Brenda [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2001-10-28T13:14:00Z [Description] Make and share this Easy German Chocolate Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Potluck", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1 1/4", "3", "1/3", "1", "1", "1", "2/3", "1/2"] [RecipeIngredientParts] ["water", "eggs", "sweetened condensed milk", "Cool Whip", "coconut", "pecan pieces"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 800.8 [FatContent] 37.5 [SaturatedFatContent] 16.9 [CholesterolContent] 94.2 [SodiumContent] 663.2 [CarbohydrateContent] 113.8 [FiberContent] 4.5 [SugarContent] 62.6 [ProteinContent] 10.4 [RecipeServings] nan [RecipeYield] 1 9x13 pan [RecipeInstructions] Bake cake mix as directed. Remove from oven. Using a fork, poke holes all over top of cake. pour sweentened condensed milk over cake, spread evenly. pour carmel topping over cake, spread evenly. refrigerate until completely cooled. spread cool whip over top of cake. combine coconut and pecan pieces. Sprinkle evenly over top.
[Name] Cranberry Banana Nut Bread [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-10-28T13:14:00Z [Description] This one came from an old school cook book. Really good bread. Great for bake sales and gifts. You can add Cool Whip for a dessert, or slice it for a really interesting sandwich. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/38/6/ifhtWABVQ6OjWuzeHpI2_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/38/6/pictwJU3i.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Fruit", "Nuts", "Low Cholesterol", "Healthy", "Kid Friendly", "Potluck", "Christmas", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "2", "2", "3", "2", "2/3", "4", "1/2", "1 1/2", "2 1/2", "2"] [RecipeIngredientParts] ["flour", "baking soda", "salt", "sugar", "eggs", "vinegar", "cranberries"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 3687.5 [FatContent] 133.3 [SaturatedFatContent] 18.7 [CholesterolContent] 211.5 [SodiumContent] 4581.1 [CarbohydrateContent] 587.5 [FiberContent] 29.1 [SugarContent] 339.5 [ProteinContent] 58.7 [RecipeServings] nan [RecipeYield] 2 loaf's [RecipeInstructions] In a bowl, sift the first 4 ingredients; set aside. Mix the next 4 ingredients together in another bowl. Fold flour mixture with orange juice mixture, then stir in bananas, cranberries and nuts. Pour into 2 lightly greased loaf pans. Bake at 350° for 45 minutes to 1 hour, or until a toothpick inserted comes out clean. *Note: I haven't made this bread in quite awhile and for some reason my recipe doesn't have the bake time written down, so I'm going by the bake time on a banana bread and a cranberry bread. I suggest checking at 30 minutes to be on the safe side.

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