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[Name] Drumstick Cake [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT1H30M [TotalTime] PT1H30M [DatePublished] 2001-10-28T13:14:00Z [Description] Make and share this Drumstick Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Kosher", "Weeknight", "No Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "3/4", "1/2", "8", "1/2", "1", "2", "3", "2", "2", "2", "1/2"] [RecipeIngredientParts] ["peanuts", "margarine", "cream cheese", "peanut butter", "powdered sugar", "milk", "instant chocolate pudding mix", "peanuts"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 563.7 [FatContent] 39.0 [SaturatedFatContent] 14.2 [CholesterolContent] 48.4 [SodiumContent] 501.6 [CarbohydrateContent] 44.8 [FiberContent] 3.1 [SugarContent] 30.1 [ProteinContent] 12.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] First layer: Mix together and press into a 10 x 13 pan. Second layer: Mix together and spread on first layer. Cool in refrigerator for 1/2 an hour. Third layer: Mix together and spread on second layer. Cool in refrigerator for 1/2 an hour. Fourth layer: Top third layer with whipped cream. Mix milk chocolate with peanuts and sprinkle over the whipped cream. Cool in refrigerator for 1/2 an hour. Enjoy.
[Name] Creme Brulee French Toast [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT8H40M [PrepTime] PT8H [TotalTime] PT16H40M [DatePublished] 2001-10-28T13:14:00Z [Description] Although this is really a breakfast/brunch dish, my daughters occasionally beg to have this for supper. Occasionally I indulge them. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/38/8/picnAaUld.jpg" [RecipeCategory] Breakfast [Keywords] ["Dessert", "Kosher", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["1/2", "1", "2", "6", "5", "1 1/2", "1", "1", "1/4"] [RecipeIngredientParts] ["unsalted butter", "brown sugar", "honey", "eggs", "half-and-half", "vanilla", "salt"] [AggregatedRating] 5.0 [ReviewCount] 20.0 [Calories] 329.8 [FatContent] 17.2 [SaturatedFatContent] 9.6 [CholesterolContent] 143.1 [SodiumContent] 215.0 [CarbohydrateContent] 38.3 [FiberContent] 0.6 [SugarContent] 25.4 [ProteinContent] 6.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Combine butter, brown sugar and honey in a heavy saucepan over medium heat. Cook, stirring constantly, until melted and smooth. Pour into a 13 x 9 inch baking dish. Trim crusts from bread and arrange in one layer in the baking dish. Whisk together the eggs, half and half, Grand Marnier,vanilla and salt in a large mixing bowl. Pour evenly over the bread. Cover and refrigerate 8 hours or overnight. Preheat oven to 350 degrees F. Remove the dish from the refrigerator and let come to room temperature. Bake, uncovered, for 35-40 minutes or until puffed and edges are light golden brown. Serve immediately with individual pieces turned over with the caramel on top.
[Name] Mark's Clam Chowder [AuthorId] 19318 [AuthorName] Laurel2u [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-10-28T13:14:00Z [Description] Mark, a friend from work, submitted this in a work chili cook-off, however he gave it the title White Potato Chili...everyone loved it!!! This dish can also heat in a crockpot... [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/38/9/pico3zqZy.jpg" [RecipeCategory] Chowders [Keywords] ["Potluck", "Winter", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1 1/2", "1", "3/4", "3/4", "1"] [RecipeIngredientParts] ["minced clams", "potatoes", "onion", "celery", "salt", "pepper", "butter", "flour", "half-and-half"] [AggregatedRating] 5.0 [ReviewCount] 20.0 [Calories] 304.6 [FatContent] 21.4 [SaturatedFatContent] 13.2 [CholesterolContent] 75.7 [SodiumContent] 468.4 [CarbohydrateContent] 17.1 [FiberContent] 1.1 [SugarContent] 1.1 [ProteinContent] 11.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Put veggies in pot. Drain clam juice into veggie pot. Add water to cover. Boil until tender. Make white sauce with remaining ingredients. Melt butter. Stir in flour, salt, and pepper. Cook for 3 or 4 minutes. Add half and half, stirring continuously until thick. Add clams and veggies to white sauce. Heat through.
[Name] Creamsicle Ice Cream [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-10-28T13:14:00Z [Description] I remember Creamsicle ice cream pops as a kid. I can't get them where I live, but I've managed to get as close as possible to the real thing with this easy recipe. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Kosher", "Summer", "< 15 Mins", "Freezer", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1", "4", "1", "1"] [RecipeIngredientParts] ["sugar", "eggs", "instant vanilla flavor pudding and pie filling"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 226.4 [FatContent] 9.0 [SaturatedFatContent] 5.1 [CholesterolContent] 89.2 [SodiumContent] 151.0 [CarbohydrateContent] 34.3 [FiberContent] 0.2 [SugarContent] 33.5 [ProteinContent] 3.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Whip the cream until stiff. Add the sugar and continue whipping. Add the eggs once at a time, beating continuously. Add the orange juice and vanilla pudding, beat until smooth. Pour into ice cream container and freeze.
[Name] Pumpkin Bread [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-10-28T13:14:00Z [Description] I love pumpkin and this is a really good bread. Great for bake sales, food gifts. Slice and add a little cream cheese for parties. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/39/1/picF5rtTZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/39/1/picXYjbcT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/39/1/picxhXJvx.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Fruit", "Nuts", "Potluck", "Christmas", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "2", "2", "4", "1 1/4", "1"] [RecipeIngredientParts] ["flour", "baking soda", "salt", "cinnamon", "sugar", "pumpkin", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 45.0 [Calories] 3250.6 [FatContent] 183.0 [SaturatedFatContent] 25.9 [CholesterolContent] 372.0 [SodiumContent] 2399.6 [CarbohydrateContent] 371.8 [FiberContent] 13.9 [SugarContent] 205.3 [ProteinContent] 45.1 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] Preheat oven to 350°. Grease and flour 2 loaf pans. Mix all dry ingredients in a bowl; set aside. Mix pumpkin, eggs, oil, and nuts together. Combine mixtures and blend thoroughly. Pour into pans. Bake for 45-60 minutes or until a toothpick inserted comes out clean. Remove from pans and cool on a rack.
[Name] Pumpkin Harvest Muffins [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-10-28T13:14:00Z [Description] Make and share this Pumpkin Harvest Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Fruit", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["5", "3", "2", "3 1/2", "2", "1/2", "3/4", "2", "1/4", "1", "1/4", "16", "3/4", "4", "2", "1"] [RecipeIngredientParts] ["unsalted butter", "flour", "flour", "ground cinnamon", "sugar", "wheat germ", "salt", "baking soda", "ground nutmeg", "ground cloves", "ground allspice", "pumpkin", "eggs", "granny smith apples", "raisins"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 255.8 [FatContent] 10.5 [SaturatedFatContent] 2.8 [CholesterolContent] 41.6 [SodiumContent] 191.4 [CarbohydrateContent] 38.2 [FiberContent] 1.5 [SugarContent] 21.7 [ProteinContent] 3.7 [RecipeServings] 24.0 [RecipeYield] 2 dozen [RecipeInstructions] Preheat oven to 400. Line 24 muffin cups with paper liners. In small bowl, combine butter, 2 Tbls cinnamon, 1/2 c of the sugar and 2 Tbls of the flour. Mix until crumbles form, set aside. In large bowl, combine remaining flour, wheat germ, sugar, salt, baking soda, cinnamon, nutmeg, cloves and allspice In separate bowl, combine pumpkin, oil and eggs. Whisk to blend. Add wheat germ mixture and stir until blended. Stir in apples and raisins. Spoon batter into prepared muffin cups. Sprinkle butter mixture over each muffin. Bake 20-25 minutes or until tops are golden brown and toothpick inserted in center comes out clean.
[Name] Biscuit on Creamy Chicken [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-10-28T14:02:00Z [Description] One of my favorite comfort foods. Quick and easy to make. I've also added canned or frozen carrots, potatoes. Or just use a can of VegAll. If you add extra veggies, you may want to add just a little more sour cream & milk. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Chicken", "Poultry", "Cheese", "Vegetable", "Meat", "Kid Friendly", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1/2", "1/2", "1 1/4", "1/2", "1/2", "1"] [RecipeIngredientParts] ["sour cream", "milk", "cheddar cheese", "salt", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 757.2 [FatContent] 41.6 [SaturatedFatContent] 17.7 [CholesterolContent] 117.3 [SodiumContent] 1693.6 [CarbohydrateContent] 55.9 [FiberContent] 4.5 [SugarContent] 7.0 [ProteinContent] 39.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix all ingredients together in an 11x7-inch dish, except cheese and biscuits. Sprinkle cheese over mixture, and top with biscuits. Bake for 20 minutes at 425° or until done.
[Name] Glazed Lemon Jello Cake [AuthorId] 2369 [AuthorName] William Hakala [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-10-28T14:02:00Z [Description] Make and share this Glazed Lemon Jello Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Gelatin [Keywords] ["Dessert", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3/4", "1", "1", "1/2", "4", "1", "2", "1/2"] [RecipeIngredientParts] ["hot water", "eggs", "powdered sugar", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 401.6 [FatContent] 15.8 [SaturatedFatContent] 2.5 [CholesterolContent] 71.4 [SodiumContent] 343.9 [CarbohydrateContent] 61.5 [FiberContent] 0.5 [SugarContent] 45.0 [ProteinContent] 4.6 [RecipeServings] 12.0 [RecipeYield] 1 cake [RecipeInstructions] Melt Jello in hot water and cool down with ice cube. Add jello to cake mix, oil, eggs and lemon extract. Pour cake batter into greased angel food pan. Bake at 350 degrees for 45 minutes. Make glaze while cake is baking. Mix powdered sugar and lemon juice until dissolved. When cake is baked, poke holes into it with a fork, pour glaze over entire cake and let cool in pan. Invert onto serving plate when cooled.
[Name] Quick Manicotti [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT25M [PrepTime] PT45M [TotalTime] PT1H10M [DatePublished] 2001-10-28T14:02:00Z [Description] Another recipe from an old school cookbook. This is easy for kids to help with. My 5 yr. old likes to help stuff the shells. You can also make this without the ground beef. [Images] character(0) [RecipeCategory] Manicotti [Keywords] ["Cheese", "Meat", "European", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8", "1", "1", "1", "1", "1/2", "1/4", "1", "1/2", "1/3"] [RecipeIngredientParts] ["ground beef", "garlic clove", "cottage cheese", "mozzarella cheese", "salt", "mayonnaise", "oregano", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 14.0 [Calories] 234.1 [FatContent] 14.8 [SaturatedFatContent] 6.5 [CholesterolContent] 58.3 [SodiumContent] 551.8 [CarbohydrateContent] 5.6 [FiberContent] 0.8 [SugarContent] 3.5 [ProteinContent] 18.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook shells according to package directions; drain. Rinse in cold water; drain and set aside. Cook beef and garlic, stirring to crumble until no longer pink. Drain off pan drippings. Add cottage cheese, mozzarella, salt and mayonnaise to beef; stir well. Stuff manicotti shells with meat mixture. Arrange shells in a lightly greased 13x9x2-inch baking dish. Combine sauce and oregano. Pour sauce over manicotti and sprinkle with Parmesan. Cover and Bake at 350° for 15 minutes. Uncover and bake for an additional 10 minutes.
[Name] Chocolate Praline Layer Cake with Topping [AuthorId] 2369 [AuthorName] William Hakala [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-10-28T14:36:00Z [Description] Make and share this Chocolate Praline Layer Cake with Topping recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/4", "1", "3/4", "1", "1 1/4", "1/3", "3", "1 3/4", "1/4", "1/4", NA] [RecipeIngredientParts] ["butter", "brown sugar", "pecans", "water", "eggs", "powdered sugar", "vanilla", "chocolate curls"] [AggregatedRating] nan [ReviewCount] nan [Calories] 573.3 [FatContent] 38.5 [SaturatedFatContent] 16.4 [CholesterolContent] 127.5 [SodiumContent] 479.5 [CarbohydrateContent] 56.4 [FiberContent] 2.2 [SugarContent] 40.3 [ProteinContent] 5.1 [RecipeServings] 12.0 [RecipeYield] 1 cake [RecipeInstructions] Heat oven to 325 degrees. In small saucepan, combine butter, 1/4 cup whipping cream and brown sugar. Cook over low heat just until butter is melted. Pour into two 9 or 8 inch round cake pans, sprinkle chopped pecans evenly over mixture. Combine cake mix, water, oil and eggs and mix until moistened, then beat on high for two minutes. Spoon over pecan mixture. Bake at 325 degrees for 40 minutes or until cakes tests done. Cool 5 minutes in pans, remove from pans and cool completely. Topping---------. Beat 1 3/4 cups whipping cream until soft peaks form. Fold in powdered sugar and vanilla, beat until stiff peaks form. To asemble cake, place 1 layer on serving plate with praline side up and spread with 1/2 of the whipped cream mixture. Top with second layer, praline side up and spread with remaining whipped cream mixture. Garnish with chocolate curls if desired. Store in refrigerator.
[Name] Broccoli Casserole [AuthorId] 21569 [AuthorName] Berlinetta [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-10-28T14:36:00Z [Description] This recipe came from my friend Karen about 20 years ago. It is the best broccoli casserole I have ever tasted! It is now a tradition in my family. [Images] character(0) [RecipeCategory] White Rice [Keywords] ["Rice", "Vegetable", "Potluck", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/4", "1/3 - 2/3", "1", "1"] [RecipeIngredientParts] ["Minute Rice", "celery", "onion", "butter", "Cheese Whiz"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 233.5 [FatContent] 15.9 [SaturatedFatContent] 9.1 [CholesterolContent] 41.6 [SodiumContent] 762.5 [CarbohydrateContent] 17.2 [FiberContent] 1.6 [SugarContent] 3.2 [ProteinContent] 6.1 [RecipeServings] nan [RecipeYield] 8-10 [RecipeInstructions] "Mix all ingredients together and pour into a 2 quart size greased oven proof dish and bake for 1 hour at 300 degrees."
[Name] Cinderella Cake [AuthorId] 2369 [AuthorName] William Hakala [CookTime] PT1H5M [PrepTime] PT20M [TotalTime] PT1H25M [DatePublished] 2001-10-28T14:36:00Z [Description] Make and share this Cinderella Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/39/8/pic6qG2Vr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/39/8/picUJ5qEL.jpg"] [RecipeCategory] Dessert [Keywords] ["Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "4", "1", "2", "2", "2", "1/2", "2", "1", "1/4 - 1/2", "1", "1"] [RecipeIngredientParts] ["sugar", "eggs", "flour", "baking soda", "cinnamon", "salt", "Libby's canned pumpkin", "cream cheese", "margarine", "powdered sugar", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 626.2 [FatContent] 30.4 [SaturatedFatContent] 7.9 [CholesterolContent] 91.3 [SodiumContent] 529.9 [CarbohydrateContent] 84.8 [FiberContent] 1.9 [SugarContent] 65.7 [ProteinContent] 6.2 [RecipeServings] 12.0 [RecipeYield] 1 cake [RecipeInstructions] Beat sugar and eggs until light and well blended. Add oil, continuing to beat. Combine dry ingredients and blend into egg mixture. Add pumpkin and mix well. Pour into well greased 9 inch tube pan. Bake at 350 degrees Fahrenheit for 55 minutes. Let cake stand in pan 10 minutes. Turn out on rack to cool. Icing may be tinted very light orange and topped with curls of shaved sweet baking chocolate if desired.
[Name] Fruit Salad [AuthorId] 21656 [AuthorName] Carol [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-10-28T16:33:00Z [Description] This salad has been served at Christmas and Thanksgiving in my family for as long as I can remember. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Kid Friendly", "Christmas", "Thanksgiving", "< 15 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "2", "1", "1/4", "1", "1", "2"] [RecipeIngredientParts] ["mandarin oranges", "pineapple tidbits", "green grape", "bananas", "apple", "maraschino cherry", "mini marshmallows", "Cool Whip", "coconut flakes"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 379.8 [FatContent] 7.6 [SaturatedFatContent] 6.3 [CholesterolContent] 0.0 [SodiumContent] 57.9 [CarbohydrateContent] 81.0 [FiberContent] 2.9 [SugarContent] 61.0 [ProteinContent] 2.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Drain all canned fruit into a colander. Mix everything together and chill before serving.
[Name] Pinwheel Sandwich - Beautiful in colour, yummy in taste! [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2001-10-28T16:33:00Z [Description] This is my favourite picnic food! It is simply yummmmmmy, couldn't ask for anything more wonderful under the sun. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Kid Friendly", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "2", "1"] [RecipeIngredientParts] ["cheese", "butter", "parsley", "coriander leaves", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 203.4 [FatContent] 15.6 [SaturatedFatContent] 9.6 [CholesterolContent] 39.4 [SodiumContent] 307.7 [CarbohydrateContent] 12.3 [FiberContent] 1.8 [SugarContent] 3.8 [ProteinContent] 4.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Take 1 Jumbo bread slice and carefully chop off the edges. Now prepare a mixture of cheese and butter in your mixer. Apply 2 tbsp of this mixture on the bread slice. Now lay in a beautiful manner, the tomatoes on the bread slice, spreading them all over. Cover with 2 tbsp cheese-butter mixture again. Now sprinkle 1 tsp of chopped parsley or corriander leaves all over the slice. Roll it like a chappati (roti]. Place this roll on an aluminium foil and roll it again. Seal the roll in the foil like how toffee wrappers are sealed. Refrigerate for half an hour. Once cold, apply mustard paste all over the sandwich and roll it on a plate of chopped parsley or corriander. Cut the rolled sandwich into pieces of desired shapes and sizes and serve immediately!
[Name] Vegetable Quiche [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-10-28T16:33:00Z [Description] Make and share this Vegetable Quiche recipe from Food.com. [Images] character(0) [RecipeCategory] Kid Friendly [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["100", "4", NA, "1", "1/2", "1", "1", "4 -6", "1/2", "3", "250", "125"] [RecipeIngredientParts] ["butter", "salt", "milk", "panir", "broccoli", "white pepper powder", "eggs", "processed cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 948.3 [FatContent] 88.9 [SaturatedFatContent] 51.9 [CholesterolContent] 522.7 [SodiumContent] 1373.8 [CarbohydrateContent] 14.0 [FiberContent] 1.9 [SugarContent] 7.7 [ProteinContent] 26.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 150C degrees degrees. Take a bowl and mix the first four ingredients in it to make a dough with the help of your fingers. Now use a rolling pin to shape it like a roti. Take a mould and apply some butter on it (just like how you grease a cake tin]. Roll the dough on the rolling pin. Now, unroll it on the mould such that it fills up the mould. Use your fingers and thumb to press it down from all sides. Keep aside. Now mix the oil, paneer, capsicum, spinach, white pepper powder and salt in a bowl. Mix well. Keep aside. Preparation of custard---------. Take a bowl. Mix the eggs, cream, cheese, salt and white pepper powder in it. Mix till all the ingredients are well combined. Now take the prepared mould. Put the panwwe-capsicum filling in it. Put the custard filling over this. Bake in the oven for 30-35 minutes. Serve once done!
[Name] Egg On The Bird's Nest!! [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT7M [PrepTime] PT15M [TotalTime] PT22M [DatePublished] 2001-10-28T16:33:00Z [Description] A very simple recipe for those who are new with using the oven as well as for those who love eggs. A fantastic snack with an even more fantastic name, the next time you are off for a picnic and want to try something new, here it is -Egg on the bird's nest! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/40/2/picf1wIwD.jpg" [RecipeCategory] Asian [Keywords] ["Indian", "Kid Friendly", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "2", NA, NA] [RecipeIngredientParts] ["eggs", "tomato ketchup"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 140.0 [FatContent] 5.8 [SaturatedFatContent] 1.7 [CholesterolContent] 211.5 [SodiumContent] 240.2 [CarbohydrateContent] 13.0 [FiberContent] 0.6 [SugarContent] 1.5 [ProteinContent] 8.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Pre-heat oven for 2 minutes (180C].", "Beat the egg whites of the 2 eggs, one at a time, till stiff.", "Now take the 2 bread slices and using a spoon, apply the egg whites in the 4 corners of each slice.", "Put the entire egg yolk (without beating it] in the center of each slice.", "Place on a wire rack.", "Bake for 5 minutes till golden brown on either side.", "Remove from oven, place on a plate.", "Sprinkle salt and pepper to taste.", "Decorate with Tomato Ketchup on each slice.", "Enjoy it as picnic food or as a morning or evening snack!" ]
[Name] Louise's Old Ranch Sea Salad [AuthorId] 22326 [AuthorName] Louise Poppe [CookTime] PT5M [PrepTime] PT30M [TotalTime] PT35M [DatePublished] 2001-10-28T16:33:00Z [Description] This cool summer salad is one I whipped up for a summer party. My kids didn't like there grandmas macaroni salad because it had to many vegetables in it. They love this salad though. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Crab", "Kid Friendly", "Spring", "Summer", "< 60 Mins", "Refrigerator", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "1", "1", "1", "1", "1", "2"] [RecipeIngredientParts] ["cooked pasta", "shrimp", "onion", "cucumber", "pepper", "seasoning salt", "garlic powder", "garlic"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 277.9 [FatContent] 15.7 [SaturatedFatContent] 2.4 [CholesterolContent] 80.8 [SodiumContent] 632.6 [CarbohydrateContent] 24.9 [FiberContent] 4.0 [SugarContent] 1.7 [ProteinContent] 10.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook pasta and set aside to cool. Peel and devein shrimp and cook. Shred sealegs, they should look like spaghetti. Peel and seed cucumber and chop into cubes. Toss all ingredients together and fold in ranch dressing. Garnish with red bell pepper and chopped Parsley. Refrigerate overnight to mary flavers.
[Name] Creamy & Crunchy Ham and Noodle Casserole [AuthorId] 21294 [AuthorName] Sherri Dodsworth [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-10-28T16:33:00Z [Description] Someone once defined eternity as two people and a Christmas ham. When my husband and I received not one, not two, but three Christmas hams in one week, I came up with this recipe, which has since become one of our post-holiday favorites. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/40/4/picVe5S5j.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Ham", "Pork", "Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "1", "2", "1", "2", "1", "1", "1/2", "1", "1", "1/2", "1/4", "5", "1/4", "2"] [RecipeIngredientParts] ["cooked ham", "celery", "onion", "mushroom pieces", "chicken bouillon", "broth", "cheddar cheese", "Worcestershire sauce", "dried thyme", "dried marjoram", "Tabasco sauce", "butter", "margarine"] [AggregatedRating] 4.5 [ReviewCount] 34.0 [Calories] 538.4 [FatContent] 30.1 [SaturatedFatContent] 12.4 [CholesterolContent] 132.9 [SodiumContent] 358.4 [CarbohydrateContent] 34.0 [FiberContent] 2.3 [SugarContent] 2.9 [ProteinContent] 32.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Cook noodles according to package directions. Drain and pour into large mixing bowl. Saute celery and onions in skillet with oil over low heat until vegetables are translucent, not browned, about 5 minutes. Remove from heat and stir into cooked noodles. Stir in ham, soup, mushrooms, bouillon or broth, cheese, Worcestershire sauce, thyme, marjoram and Tabasco, if using. Pour mixture into an ovenproof casserole dish. In a small dish, stir together melted butter or margarine and bread crumbs until well blended. Sprinkle between your fingers over the surface of the casserole. Bake casserole in oven preheated to 350°F for 40 minutes.
[Name] Baby-Boomer Tuna Casserole [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-10-29T16:52:00Z [Description] I have had this recipe practically forever; I even remember my grandmother making it in the 1960s. Pure nostalgia. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Tuna", "Canadian", "Kid Friendly", "< 60 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1/2", NA, NA, "1/2"] [RecipeIngredientParts] ["elbow macaroni", "tuna in water", "onion", "milk", "fresh ground black pepper", "paprika"] [AggregatedRating] 4.0 [ReviewCount] 12.0 [Calories] 286.4 [FatContent] 7.6 [SaturatedFatContent] 2.4 [CholesterolContent] 32.2 [SodiumContent] 752.5 [CarbohydrateContent] 33.2 [FiberContent] 2.6 [SugarContent] 3.6 [ProteinContent] 20.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Cook macaroni in plenty of boiling salted water until just al dente; drain. Combine tuna, onion, peas (you can also use a well-drained 10 ounce tin of baby peas], milk, pepper and the tin of cream of chicken soup in a large bowl. Fold in cooked macaroni. Pour into a lightly buttered six-cup casserole dish; sprinkle with paprika. Bake 20 minutes. Top with 1/2 cup crushed potato chips and return to oven for 10 more minutes.
[Name] Ham and Cheese Omelet Roll [AuthorId] 10113 [AuthorName] southern chef in lo [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2001-10-29T16:52:00Z [Description] Make and share this Ham and Cheese Omelet Roll 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/13/40/6/picZbeB5z.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/40/6/pic5Wi5T4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/40/6/picbgbbrj.jpg"] [RecipeCategory] Breakfast [Keywords] ["Pork", "Cheese", "Meat", "Very Low Carbs", "High Protein", "High In...", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "3/4", "2", "1/4", "12", "2", "2 1/4", "2", "1/2"] [RecipeIngredientParts] ["cream cheese", "milk", "all-purpose flour", "salt", "eggs", "Dijon mustard", "cheddar cheese", "swiss cheese", "cooked ham", "green onion"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 268.0 [FatContent] 19.7 [SaturatedFatContent] 9.7 [CholesterolContent] 241.9 [SodiumContent] 331.4 [CarbohydrateContent] 3.1 [FiberContent] 0.2 [SugarContent] 0.7 [ProteinContent] 19.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Line the bottom and sides of a greased 15x10x1-inch baking pan with parchment paper; grease the paper and set aside. In a small mixing bowl, beat cream cheese and milk until smooth. Add flour and salt; mix until combined. In a large mixing bowl, beat the eggs until blended. Add the cream cheese mixture; mix well and pour into prepared pan. Bake at 375°F oven for 30-35 minutes or until eggs or puffed and set. Remove from oven. Immediately spread with mustard and sprinkle with 1 cup of cheese. Sprinkle with ham, onions and 1 more cup of cheese. Roll up the omelet from a short side. Peeling parchment paper away while rolling, sprinkle top of roll with remaining cheese and bake 3 to 4 minutes longer, or until cheese is melted.
[Name] Baked apple maple pancakes [AuthorId] 18391 [AuthorName] najwa [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-10-29T16:52:00Z [Description] Make and share this Baked apple maple pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Apple", "Fruit", "Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", "2", "1/4", "3", "1/2", "1/4"] [RecipeIngredientParts] ["butter", "apples", "pecans", "maple syrup", "ground cinnamon", "ground cardamom"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 127.1 [FatContent] 5.9 [SaturatedFatContent] 3.7 [CholesterolContent] 15.3 [SodiumContent] 43.0 [CarbohydrateContent] 19.9 [FiberContent] 1.9 [SugarContent] 16.1 [ProteinContent] 0.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees degrees. Pour melted butter into a 9-inch pie plate. Place apples in plate, then sprinkle with the cinnamon and cardamom. Add pecans on top (if using], and drizzle with the syrup. Pour batter on top. Bake for 30 minutes. Serve with maple syrup.
[Name] Bankruptcy Beef Stew [AuthorId] 18660 [AuthorName] Dawn399 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-10-29T16:52:00Z [Description] My husband and I both put each other through college. We found the name "Bankruptcy Stew" very fitting! We also found that chatting while chopping up the vegetables was a good time to catch up with each other. This makes a thick and hearty stew-who says there isn't a silver lining in every cloud! [Images] character(0) [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Vegetable", "Meat", "Winter", "Weeknight", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "4", "1", "1", "3", "1", "1", "1", NA] [RecipeIngredientParts] ["water", "tomato sauce", "potatoes", "green pepper", "celery", "carrots", "yellow onion", "dried parsley", "bay leaf"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 764.7 [FatContent] 26.8 [SaturatedFatContent] 10.5 [CholesterolContent] 165.6 [SodiumContent] 352.6 [CarbohydrateContent] 74.8 [FiberContent] 11.0 [SugarContent] 8.4 [ProteinContent] 55.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large non stick skillet brown beef cubes over medium heat. Add the rest of the ingredients. Cover and simmer for 1 hour over medium heat or until meat is tender. Stir occasionally. May add more water if mixture becomes too thick. Enjoy, may serve with French crusty bread.
[Name] Spinach, Shrimp and Pasta Salad [AuthorId] 18660 [AuthorName] Dawn399 [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-10-29T16:52:00Z [Description] This is a great deli style side dish to round off a meal or makes a great lunch. It is easy, quick, and low calorie- what more could you ask for? [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "3/4", "3", "1", "1/4", "3", "1/4"] [RecipeIngredientParts] ["rotini pasta", "medium shrimp", "fresh spinach", "cherry tomatoes", "fat-free parmesan cheese", "basil", "romano cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 239.6 [FatContent] 3.1 [SaturatedFatContent] 1.1 [CholesterolContent] 113.0 [SodiumContent] 568.6 [CarbohydrateContent] 32.7 [FiberContent] 2.2 [SugarContent] 2.2 [ProteinContent] 19.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cool cooked pasta. May run cool water over pasta to cool. Drain well. In a large bowl combine pasta, shrimp, spinach and tomatoes. Pour salad dressing over mixture and toss. Add basil and Romano cheese and toss. May serve with soup or sandwiches.
[Name] Chocolate Chip Cheesecake [AuthorId] 20893 [AuthorName] Brenda [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-10-29T16:52:00Z [Description] Make and share this Chocolate Chip Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "20", "1 1/2", "1", "2", "3", "1", "1", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["cream cheese", "sugar", "sour cream", "vanilla", "eggs", "lemon juice", "flour", "sour cream", "sugar", "vanilla"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 841.2 [FatContent] 52.6 [SaturatedFatContent] 23.6 [CholesterolContent] 146.1 [SodiumContent] 646.6 [CarbohydrateContent] 88.1 [FiberContent] 1.8 [SugarContent] 65.2 [ProteinContent] 11.2 [RecipeServings] 10.0 [RecipeYield] 1 springform pan [RecipeInstructions] Preheat oven to 350 degrees. combine cake mix and oil. Press evenly into Springform pan. Bake at 350 for 20 minutes. While crust is baking, using mixer blend cream cheese and sugar. Add in sour cream, vanilla, and lemon juice. Add in eggs one at a time. Beat well. Stir in chocolate chips and flour. Mix well. When crust is ready, pour filling evenly over crust. Bake at 450 degrees for 5 minutes, then reduce temperature to 250 degrees and bake til set, about 1 hour. Combine topping ingredients. Pour evenly over hot cheesecake and bake an additional 10 minutes. Top with additional chocolate chips, if desired. Leave in pan until completely cooled or overnight. Flavor best if made the day before needed.
[Name] Yogurt Cheese with Pita and Olives [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT8H4M [PrepTime] PT8H [TotalTime] PT16H4M [DatePublished] 2001-10-29T16:52:00Z [Description] This tangy, fresh yogurt "cheese" -known as labaneh- vies for attention with hummus and tahini on the standard Israeli platter of mezze, or appetizers. Here it's seasoned with sesame seeds and spices, and drizzled with olive oil. Plan to start this the day before serving. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Cheese", "Southwest Asia (middle East]", "Asian", "European", "Kosher", "Weeknight", "No Cook", "Easy"] [RecipeIngredientQuantities] [NA, "4", "1", "1/2", "1/4", "1/8", "1/8", "2", NA, NA] [RecipeIngredientParts] ["plain yogurt", "sesame seeds", "salt", "summer savory", "cayenne pepper", "ground cumin", "extra virgin olive oil"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 428.1 [FatContent] 30.2 [SaturatedFatContent] 12.2 [CholesterolContent] 63.7 [SodiumContent] 807.5 [CarbohydrateContent] 23.4 [FiberContent] 0.3 [SugarContent] 22.9 [ProteinContent] 17.3 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Set strainer over large bowl. Line strainer with 4 layers of cheesecloth, allowing 4 inches to extend over sides of strainer (do not let strainer touch bottom of bowl]. Spoon yogurt into strainer. Gather cheesecloth together; fold over yogurt. Refrigerate at least 8 hours or overnight (liquid will drain out and yogurt will thicken]. Combine sesame seeds, salt, summer savory, cayenne and cumin in small bowl. Open cheesecloth at top. Using rubber spatula, transfer drained yogurt to bowl. Drizzle olive oil over. Sprinkle with sesame seed mixture. Place bowl in center of platter; surround with pita bread triangles and olives. Broil tomatoes until skins begin to split and blacken in spots, turning occasionally, about 4 minutes. Cool. Peel tomatoes. Cut into wedges. Arrange peppers, tomatoes and eggs on platter. Sprinkle with tuna and capers. Mix oil and lemon juice in small bowl. Season to taste with salt and pepper. Drizzle dressing over salad.
[Name] Hoppin' John [AuthorId] 22353 [AuthorName] Cheri [CookTime] PT27M [PrepTime] PT10M [TotalTime] PT37M [DatePublished] 2001-10-29T16:52:00Z [Description] Goes from scratch to table in half an hour, this dish's leftovers are great to make Hoppin' John Burritos. High fiber recipe helps lower serum cholesterol levels, too, but you must use brown rice, not white. Enjoy! And if you really like it hot, add hot sauce. [Images] character(0) [RecipeCategory] Grains [Keywords] ["Beans", "Cajun", "Potluck", "Spicy", "Pressure Cooker", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] [NA, "1", "1/2", "1", "3", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["brown rice", "onion", "garlic", "water", "black-eyed peas", "bay leaf", "beef bouillon cube"] [AggregatedRating] nan [ReviewCount] nan [Calories] 152.7 [FatContent] 1.2 [SaturatedFatContent] 0.3 [CholesterolContent] 0.1 [SodiumContent] 226.5 [CarbohydrateContent] 30.9 [FiberContent] 2.6 [SugarContent] 0.9 [ProteinContent] 4.6 [RecipeServings] nan [RecipeYield] 3-4 cups [RecipeInstructions] Spray the bottom of a 4 or 6 quart/liter pressure cooker with vegetable cooking spray, then sauté chopped onion, rice, and garlic for 2 minutes. Add water, blackeye peas, and seasonings. Bring to a boil. Secure lid on pressure cooker, bring to pressure (15 psi], lower heat, and cook under pressure for 15 minutes. Remove from heat, allow pressure to drop for 10 minutes, then release remaining pressure according to manufacturer's directions. Carefully open cooker, fluff rice mixture with fork, and serve. Makes 8 servings.
[Name] Persimmon Almond Pudding [AuthorId] 15641 [AuthorName] Daniela Buia [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2001-10-29T16:52:00Z [Description] Make and share this Persimmon Almond Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "Kid Friendly", "Winter", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1/2", "1/2", "2", "1 1/4", "1 1/2", "1/4", "3/4", "1", "1/2", NA] [RecipeIngredientParts] ["flour", "baking soda", "salt", "cinnamon", "eggs", "sugar", "butter", "seedless raisin"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 396.4 [FatContent] 12.6 [SaturatedFatContent] 4.9 [CholesterolContent] 70.4 [SodiumContent] 453.9 [CarbohydrateContent] 66.5 [FiberContent] 2.3 [SugarContent] 43.8 [ProteinContent] 7.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Mix flour, baking soda, salt, cinnamon.", "In a separate large bowl beat eggs until light and fluffy.", "Stir in persimmon pulp and melted butter into eggs.", "Add flour mixture into eggs and pulp alternately with milk until smooth.", "Gently fold in raisins and almonds.", "Pour batter into well greased loaf pan.", "Place loaf pan in larger pan will with hot water 1/4-1/2 way up sides of loaf pan.", "Bake at 325 degrees for 1 1/2-2 hours .", "Serve warm with stiffy beaten whipped cream.", "Can also be baked in individual custard cups." ]
[Name] Pecan Spice Cake [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT2H22M [PrepTime] PT30M [TotalTime] PT2H52M [DatePublished] 2001-10-29T16:52:00Z [Description] Make and share this Pecan Spice Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Kid Friendly", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "1", "1/2", "1/2", "3/4", "1/2", "1/2", "3", "1", "1 1/3", "1", "1", "1/4", "2", "2", "1/3", "1/2"] [RecipeIngredientParts] ["pecans", "light corn syrup", "sugar", "evaporated milk", "butter", "vanilla", "flaked coconut", "pecans", "cream cheese", "light corn syrup", "butter", "confectioners' sugar", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 650.9 [FatContent] 32.7 [SaturatedFatContent] 13.3 [CholesterolContent] 83.5 [SodiumContent] 420.3 [CarbohydrateContent] 89.5 [FiberContent] 3.2 [SugarContent] 62.1 [ProteinContent] 5.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] First, make cake. Preheat oven to 350°F. Spray two 9-inch round cake pans with cooking spray. Prepare cake mix as package directs; stir in pecans. Pour batter into the 2 pans; bake as directed on pkg. Cool on wire racks 10 minutes; then remove from pans and cool completely. While cake is baking you can make the filling and the frosting. Coconut-Pecan Filling: In saucepan, mix corn syrup, sugar, milk, butter, egg yolks and vanilla. Cook and stir over medium heat until thickened, 10-12 minutes; remove from heat. Stir in coconut and pecans. Cool until thick and spreadable; makes 2-1/4 cups. Next, make Luscious Chocolate Frosting. In bowl, beat cream cheese, corn syrup and butter until creamy. Beat in confectioners' sugar, cocoa and vanilla until frosting is of spreading consistency; makes 1-1/3 cups. Now assemble cake. When cake is cool, split layers horizontally in half. Place one cake layer on serving plate; spread with 1/3 of Coconut-Pecan Filling. Top with 2nd cake layer; spread with about 2/3 cup Luscious Chocolate Frosting. Top with 3rd cake layer; spread with 1/3 of filling. Top with 4th cake layer. Frost side of cake with remaining frosting; spread top of cake with remaining filling. Yes, frosting on the side and filling on top. Refrigerate 2 hours or until set.
[Name] kids favorite pasta [AuthorId] 15385 [AuthorName] stephanie [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-10-29T16:52:00Z [Description] Make and share this kids favorite pasta recipe from Food.com. [Images] character(0) [RecipeCategory] Kid Friendly [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1"] [RecipeIngredientParts] ["mild salsa", "black olives", "cheddar cheese", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 470.5 [FatContent] 15.6 [SaturatedFatContent] 9.2 [CholesterolContent] 36.6 [SodiumContent] 821.5 [CarbohydrateContent] 65.7 [FiberContent] 4.2 [SugarContent] 5.0 [ProteinContent] 17.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Bring water for pasta to a boil. Pour the jar of salsa into a saucepan. Add the olives. Simmer on low heat for about 10 minutes, stirring occasionally. Cook the pasta. Drain the pasta and return them to the pot. Add the salsa and olives mix, stir carefully. Serve the pasta with shredded cheese and sour cream for dipping.
[Name] Toasted Israeli Couscous Salad with Grilled Summer Vegetables [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-10-29T16:52:00Z [Description] Make and share this Toasted Israeli Couscous Salad with Grilled Summer Vegetables recipe from Food.com. [Images] character(0) [RecipeCategory] Grains [Keywords] ["Vegetable", "Southwest Asia (middle East]", "Moroccan", "African", "Asian", "Vegan", "Low Cholesterol", "Kosher", "Summer", "Roast", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1", "2", "1", NA, NA, "2", "2", "6", "12", "1", "1", "1/4", "1/4", "2", "1", NA] [RecipeIngredientParts] ["Dijon mustard", "garlic", "olive oil", "salt", "black pepper", "green zucchini", "yellow zucchini", "asparagus spears", "cherry tomatoes", "red bell pepper", "yellow bell pepper", "flat leaf parsley", "olive oil", "israeli couscous"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 1066.1 [FatContent] 62.5 [SaturatedFatContent] 8.7 [CholesterolContent] 0.0 [SodiumContent] 60.0 [CarbohydrateContent] 107.9 [FiberContent] 10.0 [SugarContent] 12.6 [ProteinContent] 19.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock and bring to a boil; cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.
[Name] Cappuccino Pudding [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-10-29T16:52:00Z [Description] This is a recipe I got from a friend that's diabetic. You can also make this the fattening way with whole milk, reg. pudding, and reg. Cool Whip. I've also made this with flavored coffee's for a richer flavor. I also prefer to chill before serving, but you don't have to. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Kid Friendly", "< 30 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1 1/2", "1", "1/2", "1", NA, NA] [RecipeIngredientParts] ["instant coffee granules", "boiling water", "skim milk", "sugar-free instant chocolate pudding mix", "ground cinnamon", "Cool Whip Free", "Cool Whip"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 151.7 [FatContent] 1.0 [SaturatedFatContent] 0.5 [CholesterolContent] 3.7 [SodiumContent] 724.4 [CarbohydrateContent] 28.1 [FiberContent] 2.0 [SugarContent] 0.2 [ProteinContent] 8.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Dissolve coffee in water; set aside. In a mixing bowl, combine milk, pudding mix, and cinnamon. Beat on low speed for 2 minutes. Stir in coffee. Fold in Cool Whip. Spoon into serving dishes. Garnish with Cool Whip and wafer crumbs.
[Name] Cabbage and Potato Soup (Caldo Verde) [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-10-29T16:52:00Z [Description] Make and share this Cabbage and Potato Soup (Caldo Verde) 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/13/41/8/picffZwAP.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Canadian", "Portuguese", "European", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Kid Friendly", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["5", "6 1/4", "3", "4", "1/4", NA, NA] [RecipeIngredientParts] ["potatoes", "water", "garlic", "olive oil", "cabbage", "kale", "salt", "black pepper"] [AggregatedRating] 4.0 [ReviewCount] 7.0 [Calories] 223.0 [FatContent] 9.2 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 19.4 [CarbohydrateContent] 32.6 [FiberContent] 4.4 [SugarContent] 2.1 [ProteinContent] 4.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Peel and cut up potatoes, and boil in salted water, with garlic. When soft, mash and add olive oil and cabbage or kale. Boil uncovered for about 3 minutes. Season to taste. Serve in bowls with a drop of olive oil in the bottom of each.
[Name] El Paso Pasta Bake [AuthorId] 18660 [AuthorName] Dawn399 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-10-29T16:52:00Z [Description] A wonderful tasty dish for just about any occasion. You can adjust the heat by using mild Italian sausage or mild Chorizo. I frequently take this to work or pot lucks and I never have any leftovers. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Cheese", "Meat", "Tex Mex", "Southwestern U.S.", "Mexican", "Spicy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "8", "1", "1", "1", "1", "1/2", NA] [RecipeIngredientParts] ["chorizo sausage", "small shell pasta", "colby-monterey jack cheese", "sour cream", "green chili peppers", "pimientos", "cheddar cheese", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 674.6 [FatContent] 46.9 [SaturatedFatContent] 22.8 [CholesterolContent] 117.7 [SodiumContent] 838.0 [CarbohydrateContent] 33.6 [FiberContent] 1.9 [SugarContent] 2.5 [ProteinContent] 29.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Crumble sausage or Chorizo in a large frying pan. Brown over medium heat, drain off fat. In a large bowl combine sausage, pasta, Monterey Jack- Colby cheese, sour cream, green chiles, and pimientos. Spoon into a shallow 2 1/2 quart casserole dish. Cover and bake 30 minutes. Sprinkle with Cheddar cheese and paprika. Bake uncovered for 10-15 additional minutes. You are done-enjoy!
[Name] Sauteed Persimmons with Green Beans with Chives [AuthorId] 22149 [AuthorName] Meredith ODwyer [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-10-29T16:52:00Z [Description] Make and share this Sauteed Persimmons with Green Beans with Chives 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/13/42/0/picwYYuc4.jpg" [RecipeCategory] Beans [Keywords] ["< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "3", "3", "1/2", "1"] [RecipeIngredientParts] ["green beans", "olive oil", "fuyu persimmons", "fresh chives", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 72.1 [FatContent] 5.2 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 5.3 [CarbohydrateContent] 6.2 [FiberContent] 3.0 [SugarContent] 1.2 [ProteinContent] 1.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Cook beans according to directions.", "Usually frozen beans are boiled for 2-4 minutes and then drained.", "After draining, immediately plunge beans into a bowl of ice and cold water to stop cooking and drain.", "In a large skillet heat olive oil over medium high heat until hot and sauté persimmons until lightly browned and softened, about 4 minutes.", "Add a pinch of sugar to help sweeten the persimmons.", "Add beans and 1/4 cup chives and sauté, stirring gently, until hot.", "Transfer mixture to a platter and sprinkle remaining 1/4 cup chives on top." ]
[Name] Mom's Shepherd's Pie [AuthorId] 20855 [AuthorName] Amy V [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-10-29T16:52:00Z [Description] This is my mom's version of shepherd's pie...very easy and kid friendly. I now make it for my little girl... [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "Meat", "Low Cholesterol", "Healthy", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", NA, "2", "1", "0.5", NA] [RecipeIngredientParts] ["lean ground beef", "onion", "green beans", "milk"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 366.2 [FatContent] 17.5 [SaturatedFatContent] 6.6 [CholesterolContent] 79.3 [SodiumContent] 589.0 [CarbohydrateContent] 24.8 [FiberContent] 8.0 [SugarContent] 5.0 [ProteinContent] 29.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Layer ingredients in order in 8x8 casserole dish, arranging tater tots on the top. Bake in oven@ 350 degrees for 1 hour. (Can easily be doubled for a 9x13 baking dish.].
[Name] Butter Cookies [AuthorId] 20893 [AuthorName] Brenda [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2001-10-29T16:52:00Z [Description] This recipe came from a school cafeteria. I made a few adjustments to improve recipe and scale down to home use. These are delicate and delicious. Enjoy! [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "1", "4 1/2", NA] [RecipeIngredientParts] ["real butter", "sugar", "vanilla", "flour"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 270.8 [FatContent] 15.6 [SaturatedFatContent] 9.7 [CholesterolContent] 40.6 [SodiumContent] 135.6 [CarbohydrateContent] 30.5 [FiberContent] 0.6 [SugarContent] 12.6 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 24 cookies [RecipeInstructions] Preheat oven to 350°. Beat butter and sugar until light and fluffy, about 5 minutes. Stir in vanilla. Add flour in small amounts at a time. Blend. Do not beat for a long time after flour is added. Place by rounded Tablespoonfuls, or use a cookie dough scoop, onto ungreased cookie sheet, 3\" apart. Bake until bottom edges of cookies are brown, about 8-10 minutes. When cooled, ice with powdered sugar icing, as described on package.
[Name] Gratin of Potatoes [AuthorId] 15368 [AuthorName] msintrepid [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-10-29T16:52:00Z [Description] Make and share this Gratin of Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Cheese", "Vegetable", "European", "Winter", "Thanksgiving", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/4 - 1/2", "2", "1", NA, NA, "1"] [RecipeIngredientParts] ["russet potatoes", "butter", "garlic", "bay leaf", "nutmeg", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 500.2 [FatContent] 26.8 [SaturatedFatContent] 16.2 [CholesterolContent] 76.9 [SodiumContent] 572.9 [CarbohydrateContent] 44.8 [FiberContent] 4.1 [SugarContent] 14.5 [ProteinContent] 21.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Bring all ingredients to a boil, except the cheese. Place potato mixture in an oven going casserole, top with cheese and bake uncovered at 375 degrees for 45 minutes to 1 hour- until slightly browned and very bubbly.
[Name] Easy Turkey Soup [AuthorId] 20558 [AuthorName] Debbie Brown [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-10-29T16:52:00Z [Description] Make and share this Easy Turkey Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Cauliflower", "Vegetable", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "3", "1 1/2", "1 1/2", "1 1/2", NA] [RecipeIngredientParts] ["chicken broth", "turkey", "frozen green beans", "cauliflower", "cabbage", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 59.5 [FatContent] 1.5 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 758.1 [CarbohydrateContent] 5.5 [FiberContent] 2.0 [SugarContent] 2.2 [ProteinContent] 6.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] "Put all ingredients in pot and cook over medium heat until cauliflower is tender."
[Name] Light Christmas Cake [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT3H [PrepTime] PT40M [TotalTime] PT3H40M [DatePublished] 2001-10-29T16:52:00Z [Description] This was one of my mothers favorite Christmas cakes. The recipe came from the "Edith Adams Christmas baking" flyer. She was a nutritionist for the Vancouver Province paper in the 40's & 50's [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Canadian", "Christmas", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2", "1/2", "1/2", "1/2", "1", "2 1/2", "1", "1 1/2", "6", "1/2"] [RecipeIngredientParts] ["bleached sultana raisins", "red cherries", "green cherries", "butter", "sugar", "flour", "baking powder", "cardamom", "eggs"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 3230.6 [FatContent] 166.8 [SaturatedFatContent] 67.7 [CholesterolContent] 878.5 [SodiumContent] 1195.8 [CarbohydrateContent] 391.6 [FiberContent] 32.8 [SugarContent] 218.5 [ProteinContent] 64.8 [RecipeServings] nan [RecipeYield] 2 Cakes [RecipeInstructions] Prepare fruit and wash raisins the day before. Cream butter and sugar. Add eggs one at a time. Beat until very light. Add sifted flour mixed with cardamom and baking powder. Add orange juice alternately with the flour a little at a time. Dredge fruit with a little extra flour and add to batter. Place in 2 loaf pans, lined with brown paper and greased on the inside. Bake in 250°F degrees oven 2-3 hours or until done.
[Name] Caramel Custard (Pudim Flan) [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-10-29T16:52:00Z [Description] This is a wonderful custard from Portugal. Great company dessert. (The wine and food of Europe - Marc & Kim Millon) [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Canadian", "Portuguese", "European", "Kid Friendly", "Christmas", "Thanksgiving", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["6", "1/2", "6", "3 3/4", "1 1/2"] [RecipeIngredientParts] ["soft brown sugar", "sugar", "eggs", "milk"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 262.3 [FatContent] 10.6 [SaturatedFatContent] 5.0 [CholesterolContent] 232.8 [SodiumContent] 146.8 [CarbohydrateContent] 29.0 [FiberContent] 0.0 [SugarContent] 21.9 [ProteinContent] 11.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put a heaped teaspoon of brown sugar into 6 individual ramekins. In a large bowl, beat sugar and eggs together until yellow and frothy. Bring milk to boil, gradually add it to the egg mixture, beating constantly. Add coffee essence. Pour this mixture into ramekins, place in roasting pan. Add enough water to come half way up the sides of the ramekins. Bake in a moderate oven, 350 degrees until just set, about 45 minutes. To test, stick a skewer into the custard, if it comes out clean, the custard is done. Remove from oven and allow to cool.
[Name] Winter Fruit Salad [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-10-29T16:52:00Z [Description] Make and share this Winter Fruit Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "Lunch/Snacks", "Fruit", "Southwest Asia (middle East]", "Asian", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Kosher", "Free Of...", "Winter", "Christmas", "Hanukkah", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["8", "2", "4", "5", "1", "1/2", "2/3", NA] [RecipeIngredientParts] ["navel oranges", "oranges", "bananas", "dried figs", "raisins", "walnuts", "sweet red wine", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 276.4 [FatContent] 5.4 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 5.5 [CarbohydrateContent] 56.2 [FiberContent] 7.3 [SugarContent] 36.8 [ProteinContent] 4.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Peel and segment the naval oranges; remove all membrane and chop coarsely. Chop figs. Combine fruits in a large bowl. Slice and add bananas. Squeeze juice from juice oranges and pour over fruit. Stir in raisins, walnuts and wine. Add sugar to taste.
[Name] Chatzilim - Israeli Eggplant (Aubergine) Caviar [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-10-29T16:52:00Z [Description] This is a staple at our house. We like to eat it by dragging some fresh pita bread through it by hand. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Vegetable", "Southwest Asia (middle East]", "Asian", "European", "Very Low Carbs", "Low Protein", "Vegan", "Low Cholesterol", "Kosher", "Free Of...", "Potluck", "Hanukkah", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", NA, "1", "2", NA, NA, NA] [RecipeIngredientParts] ["eggplant", "onion", "olive oil", "mayonnaise", "lettuce leaf", "tomatoes", "cucumber"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 47.6 [FatContent] 3.5 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 1.6 [CarbohydrateContent] 4.3 [FiberContent] 2.1 [SugarContent] 1.8 [ProteinContent] 0.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place eggplant above an open flame and let it actually burn on all sides until soft. Cool and peel. Mash pulp with a fork until it is like a paste. Add onion, salt, pepper and lemon juice. Stir in mayonnaise or olive oil or 1 tablespoon of each. Mix well. Serve on a lettuce leaf as an appetizer. Garnish with slices of tomato and cucumber.
[Name] Beef Salad [AuthorId] 13787 [AuthorName] Marites ladio [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-10-29T16:52:00Z [Description] Make and share this Beef Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["100", "1", "1/2", "8 -10", "1", NA, "1", "1", "2", NA, "2", "4", "1/2", "3", NA, NA] [RecipeIngredientParts] ["red onion", "cucumber", "iceberg lettuce", "carrot", "fresh ginger", "lemongrass", "spring onion", "rice wine", "lime, juice of", "fish sauce", "water", "brown sugar", "red chilies", "fresh coriander", "mint leaf"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 61.4 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 723.4 [CarbohydrateContent] 12.0 [FiberContent] 1.9 [SugarContent] 7.0 [ProteinContent] 2.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Grill the sirlion steaks until they are medium-rare,then alow to rest for 13 minutes. When cool,thinly slice the beef and put the slices in a large bowl. Add the sliced onion,cucumber,lettuce,carrot,gið] and lemon grass. In small bowl put the sugar with water,lime juice,Rice wine and fish sauce and mix well into a large bowl. Add the spring Onion, chillies,coriader and mint to garnished.
[Name] Caramelized Oranges [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-10-29T16:52:00Z [Description] Make and share this Caramelized Oranges recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "European", "Vegan", "Kid Friendly", "Kosher", "Free Of...", "Hanukkah", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "100", "200", "1", "1", "2", "30"] [RecipeIngredientParts] ["sweet oranges", "sugar", "water", "cinnamon stick", "clove", "lemon juice"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 88.2 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.0 [CarbohydrateContent] 22.1 [FiberContent] 4.4 [SugarContent] 17.6 [ProteinContent] 1.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel and slice oranges into rounds removing all the white pith first. Place in a glass dish. Boil up the syrup until it thickens and is caramel coloured. Remove the cinnamon stick and cloves and pour over oranges. Chill and serve.
[Name] Mom's Shawerma(شاورما) [AuthorId] 18391 [AuthorName] najwa [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-10-29T16:52:00Z [Description] Make and share this Mom's Shawerma(شاورما) 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/13/43/2/piciSuSZt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/43/2/pictiNhI8.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Lebanese", "Southwest Asia (middle East]", "Asian", "Kid Friendly", "< 30 Mins", "Stove Top", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["2", "1", "3", "3", "3", "1/2", "1/4", "1/4", "1/4", "1/2", "1/4", "1", "1/2 - 1"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "onion", "garlic", "white vinegar", "lemon juice", "salt", "cumin", "ground coriander", "ground ginger", "ground cloves", "black pepper", "ground sumac"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 153.3 [FatContent] 6.8 [SaturatedFatContent] 1.1 [CholesterolContent] 50.4 [SodiumContent] 482.5 [CarbohydrateContent] 5.0 [FiberContent] 0.8 [SugarContent] 1.5 [ProteinContent] 17.3 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] ["Mix all ingredients, cover and let marinate for an hour.", "Cook over medium heat in a large saucepan until done (should be dry].", "(I don't like onions and garlic all that much, so i pick the chicken out].", "If you can get arabian pita bread from an international store, do so, it is a million times better than pita.", "Heat bread, spread with a little mayo.", "Put chicken along one side and wrap.", "Variations: try adding french fries, or pickles.", "Instead of plain mayo, mix some mayo with lemon juice, olive oil and garlic." ]
[Name] Chicken Piccata [AuthorId] 18660 [AuthorName] Dawn399 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-10-29T16:52:00Z [Description] In my quest to lose weight, I take a lot of low fat frozen dinners to work. One of my favorites was a low fat wersion of Chicken Piccata. I experimented with a Chicken Piccata Recipe and made my own low fat version that was just as tasty. To quote a well known beer slogan "Tastes great less filling..." [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Meat", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "1/2", "2", "2", "2", "1", "2", "6", "2", "1"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "low-fat milk", "flour", "ground pepper", "salt", "olive oil", "Worcestershire sauce", "fresh lemon juice", "sugar", "cornstarch"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 279.9 [FatContent] 8.7 [SaturatedFatContent] 1.6 [CholesterolContent] 70.0 [SodiumContent] 1281.8 [CarbohydrateContent] 19.3 [FiberContent] 0.8 [SugarContent] 4.5 [ProteinContent] 30.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine flour, salt and pepper, and put in a large plastic bag. Pour milk in a shallow bowl, and dip each chicken breast in milk. Place chicken in plastic bag and shake to coat each piece with the flour mixture. Heat olive oil in a medium frying pan and brown chicken breats,@ five minutes on each side until golden brown. Remove chicken from pan and set aside. Add broth, Worcestershire sauce, and cook until heated through. Add lemon juice, sugar, and cornstarch. Stir and cook for@ 5-7 minutes until sauce comes to a boil. Remove sauce from heat and spoon sauce over chicken. Enjoy!
[Name] Awesome Pasta Sauce [AuthorId] 20855 [AuthorName] Amy V [CookTime] PT10H [PrepTime] PT5M [TotalTime] PT10H5M [DatePublished] 2001-10-29T16:52:00Z [Description] This started out as an experiment and turned out to be an entire family favorite! The meat is so tender it falls apart and so flavorful! You couldn't ask for a better pasta sauce...easier than homemade! [Images] character(0) [RecipeCategory] Meat [Keywords] ["European", "Kid Friendly", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["1", "2", NA] [RecipeIngredientParts] "pasta" [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 771.1 [FatContent] 59.2 [SaturatedFatContent] 23.9 [CholesterolContent] 208.7 [SodiumContent] 178.4 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 55.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put chuck roast in crock pot, pour both jars of pasta sauce over meat and turn on low. Cook for minimum 8-10 hours. Serve over cooked egg noodles or pasta. Yum!
[Name] Low-Fat Apple Crepes [AuthorId] 13251 [AuthorName] Tina Lynn [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-10-29T16:52:00Z [Description] My sister-in-law came up with this idea when she put applesauce on her son's waffles instead of syrup. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "Apple", "Fruit", "European", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/4", "1", "2", "8", "2", "1"] [RecipeIngredientParts] ["water", "vanilla", "apples", "applesauce", "sugar", "butter"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 254.4 [FatContent] 4.7 [SaturatedFatContent] 2.2 [CholesterolContent] 14.5 [SodiumContent] 433.6 [CarbohydrateContent] 50.5 [FiberContent] 3.2 [SugarContent] 13.6 [ProteinContent] 3.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Saute apples over medium heat in butter until slightly soft.", "Add applesauce and sugar.", "Lower heat and reduce liquid to 1/2-3/4.", "If you are not counting calories add 1/2 pint heavy whipping cream and reduce as before.", "Mix remaining ingredients.", "It should be a thin batter.", "Place enough batter to just coat the bottom of 10\" skillet over medium heat.", "Cook crepe on one side only.", "Roll crepe around small amount of apple filling.", "Place a small dollop of filling on the top of the rolled crepes." ]
[Name] Cheesy Vegetable Chowder [AuthorId] 18660 [AuthorName] Dawn399 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-10-29T16:52:00Z [Description] My friend Donna brought this into work one day. It was gobbled up within an hour. Thankfully, she agreed to share the recipe. This is such a nice soup to serve during the fall and winter, I thought I would share it too. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/43/6/picFiTOsy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/43/6/picFhUOvm.jpg"] [RecipeCategory] Chowders [Keywords] ["One Dish Meal", "Cheese", "Vegetable", "Winter", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "2", "2", "10", "1", "1/8", "2", "1", "1"] [RecipeIngredientParts] ["water", "onion", "margarine", "butter", "milk", "frozen corn", "Velveeta cheese", "pepper", "carrot"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 420.1 [FatContent] 25.5 [SaturatedFatContent] 14.4 [CholesterolContent] 76.1 [SodiumContent] 1708.3 [CarbohydrateContent] 31.4 [FiberContent] 3.0 [SugarContent] 10.5 [ProteinContent] 18.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a 3-quart saucepan, melt margarine or butter and sauté onion and carrot for a few minutes or until tender. Add water, pepper, corn, and broccoli. cover and simmer for 10 minutes. Add potato soup, cheese, and milk. Stir until cheese melts and soup is warmed throughout. DO NOT BOIL! Enjoy, may ladle into soup bowls and top with croutons.
[Name] Meatball Soup With Cabbage and Parmesan Cheese [AuthorId] 18660 [AuthorName] Dawn399 [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-10-29T16:52:00Z [Description] A hearty meatball soup full of vegetables. I use ground veal when making the meatballs, which is a subtler taste. The Original recipe came from a Cookbook called "The International Soup Cookbook", but I have added additional spices to the meatballs and altered it to our tastes. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "European", "Very Low Carbs", "Low Cholesterol", "Winter", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "4", "1", "1", "1", "1", "1", "1", "1/4", "1", "2", "1/4", NA, NA, "12", "1 1/2", "7"] [RecipeIngredientParts] ["onion", "olive oil", "garlic clove", "beef", "egg", "thyme", "marjoram", "cayenne pepper", "bay leaves", "parmesan cheese", "fresh ground pepper", "flour", "cabbage", "tomatoes", "chicken broth"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 331.7 [FatContent] 18.3 [SaturatedFatContent] 4.9 [CholesterolContent] 96.8 [SodiumContent] 1064.6 [CarbohydrateContent] 15.8 [FiberContent] 3.5 [SugarContent] 7.1 [ProteinContent] 25.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Prepare onion, finely chop one half and thinly slice the other half and set aside.", "Heat 2 tsp of olive oil in frying pan over medium heat and cook chopped onion until softened.", "Add garlic and continue cooking for about 2 minutes; set aside.", "Prepare meatballs: Put bread crumbs in a mixing bowl and add just enough warm water to cover crumbs.", "Let stand for 2 minutes, drain and squeeze dry.", "Next add sauteed onion and garlic, ground meat, egg and spices and parmesan cheese.", "Mix ingredients and roll into small balls about 3/4 diameter.", "Roll in flour to coat lightly.", "Heat remaining Olive oil in a frying pan over medium heat.", "Cook meatballs until brown.", "Place on plate lined with a paper towel to drain.", "In same frying pan, add reserved onion slices and cabbage, cook for 3-4 minutes until cabbage begins to wilt.", "In a large pot, add add chicken broth,tomatoes, heat over medium heat.", "Add meatballs, cabbage and onions.", "Bring to a boil, and reduce heat, simmer for 20 minutes until vegetables are tender.", "May sprinkle additional Parmesan cheese on soup when serving." ]
[Name] Oriental Beef and Couscous [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-10-29T16:52:00Z [Description] Make and share this Oriental Beef and Couscous recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Meat", "Southwest Asia (middle East]", "Moroccan", "African", "Asian", "Healthy", "Kosher", "Microwave", "< 60 Mins"] [RecipeIngredientQuantities] ["2/3", "1/2", "1", "1/2", "1/8", "3/4", "1", "1", "1", "2", "2", "2"] [RecipeIngredientParts] ["couscous", "soy sauce", "gingerroot", "beef flank steak", "mushroom", "green pepper", "green onions", "red wine vinegar", "cornstarch"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 272.3 [FatContent] 5.6 [SaturatedFatContent] 2.2 [CholesterolContent] 45.9 [SodiumContent] 213.5 [CarbohydrateContent] 36.0 [FiberContent] 2.1 [SugarContent] 13.3 [ProteinContent] 19.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook couscous according to package directions on the range top, except omit margarine or butter and salt. For sauce, stir together preserves, soy sauce, gingerroot, and crushed red pepper; set aside. thinly slice steak on the bias into bite-size strips. Place beef strips in a 1 1/2 quart casserole. Cover and micro-cook on 100% power (high] for 5 or 6 minutes. (low-wattage ovens: 8-9 minutes] or till meat is tender, stirring after 3 minutes. Remove meat and discard juices. In the casserole place mushrooms, green and red pepper strips, and green onions. Pour sauce mixture over the vegetables. Toss gently till mixed. Cover and micro-cook on high for 4-5 minutes (low wattage ovens: 7-8 minutes] or till pepper strips are crisp-tender, stirring after every minute. Stir together vinegar and cornstarch, then add mixture to casserole. Stir in meat. Micro-cook, uncovered, on high for 3-4 minutes (low wattage ovens: 5-6 minutes] or till mixture is thick and bubbly, stirring after every minute. Serve with cooked couscous or rice.
[Name] Light & Fluffy Shortbead Cookies [AuthorId] 21656 [AuthorName] Carol [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-10-29T16:52:00Z [Description] Another fantastic recipe I grew up with. These cookies are a nice change from the traditional shortbread cookies at Christmas and they're a lot easier to make. Always a hit with everyone I know [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "Christmas", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1/4", "1"] [RecipeIngredientParts] ["butter", "flour", "cornstarch", "powdered sugar", "salt", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1286.0 [FatContent] 92.7 [SaturatedFatContent] 58.4 [CholesterolContent] 244.0 [SodiumContent] 949.1 [CarbohydrateContent] 107.1 [FiberContent] 2.0 [SugarContent] 29.9 [ProteinContent] 7.5 [RecipeServings] nan [RecipeYield] 2 dozen cookies approx. [RecipeInstructions] Preheat oven to 300°F. Beat butter with mixer until light and fluffy. Sift dry ingredients together. Add dry ingredients to whipped butter a little at a time. Add vanilla last and beat well. Drop dough by teaspoonful onto parchment-lined cookie sheet and bake 30-40 minutes until just turning light golden brown. Cookies will be delicate. Pack or freeze carefully. For a different look add a candied cherry half to the center of each cookie before baking.
[Name] Easy Chicken Crescents [AuthorId] 20893 [AuthorName] Brenda [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-10-29T16:52:00Z [Description] Make and share this Easy Chicken Crescents recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "1/2", "1", "1 1/2", "1/2", "2"] [RecipeIngredientParts] ["cream cheese", "onion powder", "garlic powder", "seasoning salt", "white meat chicken", "butter"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 744.0 [FatContent] 40.5 [SaturatedFatContent] 21.0 [CholesterolContent] 155.6 [SodiumContent] 1649.1 [CarbohydrateContent] 65.7 [FiberContent] 4.6 [SugarContent] 5.9 [ProteinContent] 29.2 [RecipeServings] 6.0 [RecipeYield] 12 crescents (approx) [RecipeInstructions] Preheat oven to 350°F. Combine chicken, cream cheese, onion powder, garlic powder, seasoned salt; blend well. Unroll and detach each crescent section. Place two tablespoons of chicken mixture in the center of large end. Roll down to tip. Pinch all edges closed. Roll each chicken crescent in melted butter then roll in fine bread crumbs. Bake until lightly browned and bread is done. Spoon hot gravy over each chicken crescent.
[Name] Delicious Whole Kernel Corn [AuthorId] 20893 [AuthorName] Brenda [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-10-29T16:53:00Z [Description] Make and share this Delicious Whole Kernel Corn recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Potluck", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1/2", "1/4"] [RecipeIngredientParts] ["frozen corn", "butter", "sugar", "salt", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 155.5 [FatContent] 4.7 [SaturatedFatContent] 2.6 [CholesterolContent] 10.2 [SodiumContent] 435.4 [CarbohydrateContent] 29.6 [FiberContent] 2.7 [SugarContent] 3.0 [ProteinContent] 3.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients in medium saucepan. Cook over medium-low heat stirring occasionally until hot and bubbly.
[Name] Israeli Sum Sum Sesame Cookies [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-10-29T16:53:00Z [Description] Make and share this Israeli Sum Sum Sesame Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "Grains", "Southwest Asia (middle East]", "Asian", "Kid Friendly", "Kosher", "High In...", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/2", "4", "1/2", "1/2", "2"] [RecipeIngredientParts] ["eggs", "sugar", "olive oil", "baking soda", "flour", "sesame seeds"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 120.2 [FatContent] 8.6 [SaturatedFatContent] 1.3 [CholesterolContent] 15.5 [SodiumContent] 33.6 [CarbohydrateContent] 9.0 [FiberContent] 1.5 [SugarContent] 4.2 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 24 cookies [RecipeInstructions] Cream eggs, sugar and oil together. Sift soda and flour and add. Work in the sesame seeds. Roll mixture into small balls and spread them on a greased cookie sheet. Press cookie down with your thumb. Bake in a 350* oven for about 20 minutes or until golden brown.
[Name] Peking Duck [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H30M [PrepTime] PT8H [TotalTime] PT9H30M [DatePublished] 2001-10-29T16:53:00Z [Description] The duck should be carved at the table. First the skin is cut away in thin slices and served with a manderine pancake (see "Bergy Dim Sum" for recipe), a green onion that has been sliced to make a fan of the end. this is dipped in the hoi sin sauce and is brushed onto the pancake. the onion the skin, afew slivers of cuke are then wrapped in the pancake and eaten. This is the most important course. The duck meat can then be placed on another platter and served with Manderin pancakes or quickly stir fried with red and green sliced peppers and green onions. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/44/3/01487446821.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/44/3/piclqJSS7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/44/3/pic98AnJI.jpg"] [RecipeCategory] Whole Duck [Keywords] ["Duck", "Poultry", "Meat", "Chinese", "Asian", "Very Low Carbs", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["1", "2", "1/3", "3", "3", "6", NA, NA, NA, "1"] [RecipeIngredientParts] ["duck", "salt", "vodka", "honey", "water", "fresh ginger", "green onion", "hoisin sauce", "cucumber"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1598.2 [FatContent] 148.9 [SaturatedFatContent] 50.0 [CholesterolContent] 287.5 [SodiumContent] 1018.9 [CarbohydrateContent] 10.9 [FiberContent] 0.3 [SugarContent] 9.5 [ProteinContent] 43.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Wash& dry the duck inside and out. Rub salt into the cavity. Put Duck on a large plate spoon the vodka over the duck& rub all over, turn the duck and make sure you rub the vodka all over the bird Leave it for 4 hours. Dissolve the honey in the water and rub all over the duck. Do not miss any area Truss the bird and tie a cord around it's neck and hang it in front of an electric fan Leave it to dry for at least 4 hours. Preheat oven to 375f. Place the ginger inside the duck. Place duck on a rack in a pan with water in it. The duck must be well above the water. Cook for 30 minutes then turn heat down to 300F degrees and continue roasting for about 1 hour. Turn heat up to 375f and continue roasting until skin is crisp and brown all over.
[Name] Boterkoek --- Dutch Butter Cake [AuthorId] 22354 [AuthorName] Patti Warren [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-10-29T16:53:00Z [Description] This version of Boterkoek is more like a shortbread. I can never make enough for my family when we get together. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Dutch", "European", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1"] [RecipeIngredientParts] ["flour", "icing sugar", "butter"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 289.3 [FatContent] 15.6 [SaturatedFatContent] 9.8 [CholesterolContent] 40.7 [SodiumContent] 109.6 [CarbohydrateContent] 35.8 [FiberContent] 0.6 [SugarContent] 19.6 [ProteinContent] 2.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients together with hands until very well mixed. Press into bottom of springform pan and bake in preheated 400°F oven for 25-30 minutes, or until golden brown.
[Name] Israeli Rice and Lentil Stew with Cumin and Garlic [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT55M [PrepTime] PT10M [TotalTime] PT1H5M [DatePublished] 2001-10-29T16:53:00Z [Description] Make and share this Israeli Rice and Lentil Stew with Cumin and Garlic recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Rice", "Lentil", "Beans", "Southwest Asia (middle East]", "Asian", "European", "Vegan", "Low Cholesterol", "Healthy", "Kosher", "Potluck", "Winter", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "3", "2", "3", "1", "1 1/2", NA, NA, "2"] [RecipeIngredientParts] ["lentils", "water", "vegetable broth", "onions", "garlic", "ground cumin", "long-grain rice", "salt", "black pepper", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 290.8 [FatContent] 7.4 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 8.2 [CarbohydrateContent] 48.9 [FiberContent] 4.1 [SugarContent] 2.8 [ProteinContent] 7.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Sort the lentils carefully, discarding any stones. Rinse lentils, then combine with the water in a large saucepan. Bring to a boil, cover and cook over medium heat about 20 minutes or until the lentils are just tender. Drain the liquid into a measuring cup, leaving the lentils in the pan and add enough water to make 3 cups. In a heavy skillet, heat the vegetable oil over medium heat. Add the onions and saute, stirring occasionally, until they are well browned, about 15 minutes. Add the garlic and cumin and saute 30 seconds; reserve. Add reserved lentil cooking liquid to pan of lentils and bring to a boil. Add salt and rice and return to a boil. Add the onion mixture. Cover, reduce heat to low, and cook, without stirring, until the rice is tender, about 20 minutes. Fluff gently with a fork. Season to taste with salt and pepper and lightly stir in parsley if desired. Serve hot.
[Name] Seven Layer Casserole [AuthorId] 15385 [AuthorName] stephanie [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2001-10-29T16:53:00Z [Description] Make and share this Seven Layer Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] [NA, NA, NA, "1/4", "1", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["potato", "onion", "carrot", "peas", "pork sausage", "hot water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 278.3 [FatContent] 16.0 [SaturatedFatContent] 5.2 [CholesterolContent] 40.9 [SodiumContent] 797.0 [CarbohydrateContent] 20.8 [FiberContent] 3.4 [SugarContent] 6.9 [ProteinContent] 12.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°F. In a large, deep casserole layer ingredients in order given. Bake covered for 1 hour. Turn sausage. Leave casserole uncovered for another hour of baking.
[Name] Pork and Clams (Ameijoas Na Cataplana) [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2001-10-29T16:53:00Z [Description] Have been looking for this recipe since we were in Portugal almost 2 years ago. Finaly found it in a book I have had for years. Right under my nose. It was our favourite while in Portugal. A wonderful taste!! (The wine and food of Europe - Marc & Kim Millon) [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Meat", "Canadian", "Portuguese", "European", "High Protein", "Healthy", "High In...", "Potluck", "Spicy", "Weeknight", "Oven", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "2", "2", "2", "2", "2/3", "4 -5", "1", "1", NA, NA] [RecipeIngredientParts] ["clams", "olive oil", "onions", "garlic cloves", "dry white wine", "fresh tomatoes", "parsley", "cayenne pepper", "salt", "fresh ground pepper"] [AggregatedRating] nan [ReviewCount] 4.0 [Calories] 461.8 [FatContent] 13.4 [SaturatedFatContent] 3.1 [CholesterolContent] 172.4 [SodiumContent] 212.7 [CarbohydrateContent] 15.4 [FiberContent] 1.9 [SugarContent] 4.6 [ProteinContent] 62.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Wash clams thoroughly under running water, and discard any that do not close when tapped, which means they are dead. Soak overnight in salt water, to expel sand. Heat olive oil in a (cataplanda] cast iron dutch oven. Fry onions and garlic until soft and golden. Add pork and brown on all sides. Add clams and dry white wine. Increase heat, and cook briskly, shaking pan until wine has reduced. Add tomatoes, coriander or parsley, cayenne pepper,salt, and black pepper. Cover tightly and simmer for 30-40 minutes or until pork is tender. Traditionaly the\"Cataplana\" (cast iron dutch oven] is brought to the table for serving.
[Name] Steak and Vegetable Stir-Fry [AuthorId] 10113 [AuthorName] southern chef in lo [CookTime] PT13M [PrepTime] PT20M [TotalTime] PT33M [DatePublished] 2001-10-29T16:53:00Z [Description] Make and share this Steak and Vegetable Stir-Fry recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "Chinese", "Asian", "Low Cholesterol", "Healthy", "< 60 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "10", "1", "1", "1", "2", "2", "1", "1/8", "4"] [RecipeIngredientParts] ["cornstarch", "beef bouillon granules", "water", "soy sauce", "boneless beef top sirloin steaks", "green pepper", "onion", "garlic clove", "tomatoes", "sliced water chestnuts", "pepper", "cooked rice"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 432.9 [FatContent] 5.9 [SaturatedFatContent] 1.6 [CholesterolContent] 42.7 [SodiumContent] 1209.8 [CarbohydrateContent] 69.8 [FiberContent] 3.9 [SugarContent] 5.4 [ProteinContent] 23.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a bowl, combine the cornstarch, bouillon, water, and soy sauce. Cut the steak thinly across the grain, then cut slices in half; set aside. In non-stick skillet or wok, stir fry the green pepper, garlic, and onion in the oil for 4 minutes; remove and set aside. Add the meat and stir fry for 4-6 minutes. Stir cornstarch mixture and add to pan; bring to a boil. Cook and stir for 1 minute or until thickened. Add tomatoes, water chestnuts, and green pepper mixture; cook and stir until heated through. Sprinkle with pepper and serve over rice.
[Name] Frog's - Fried [AuthorId] 15641 [AuthorName] Daniela Buia [CookTime] PT15M [PrepTime] PT1H [TotalTime] PT1H15M [DatePublished] 2001-10-29T16:53:00Z [Description] Simple ingredients for a really unusual but VERY posh evening. That is, if you can find the frogs! (from my great grandmother's Italian cookbook dated 1924!) [Images] character(0) [RecipeCategory] European [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["flour", "egg", "dry white wine", "salt", "pepper", "parsley", "onion", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["After carefully cleaning the frogs (both inside and out] and washing them in running water, place them in a bowl with a marinade composed of white wine, a dash of salt and pepper, some finely chopped parsley, about 1/2 a finely chopped onion and a trace of nutmeg.", "Stir well and let them marinate for at least one hour.", "Lift out the frogs from the marinade and dry them in a clean cloth.", "Pass them in flour then in a beaten egg and fry in nicely hot virgin olive oil.", "Serve hot with lemon." ]
[Name] Baked chicken packets [AuthorId] 18391 [AuthorName] najwa [CookTime] PT22M [PrepTime] PT15M [TotalTime] PT37M [DatePublished] 2001-10-29T16:53:00Z [Description] I got this from my Mother, one of my favorite chicken recipes. You can make it at night, refrigerate, and bake the next day. You can also deep-fry it instead of baking. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Very Low Carbs", "Healthy", "Kid Friendly", "< 60 Mins", "Oven", "Refrigerator", "Deep Fried", "Easy"] [RecipeIngredientQuantities] ["2", "1/4 - 1/2", "1", "1", "2", "1", "1", "1/4", "1/4", NA] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "green onion", "fresh cilantro", "red bell pepper", "soy sauce", "vinegar", "salt", "ginger", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 84.9 [FatContent] 1.6 [SaturatedFatContent] 0.3 [CholesterolContent] 37.8 [SodiumContent] 718.8 [CarbohydrateContent] 2.8 [FiberContent] 0.9 [SugarContent] 1.6 [ProteinContent] 13.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients, cover and leave to marinate in the fridge for 1 hour. To make packets: Cut out 4 large sheets of aluminum foil, spray with nonstick cooking spray. Divide chicken mixture into 4 equal amounts, and place onto the foil. Bring up sides of foil to completely cover the chicken. Double fold the other sides to form packets (Don't make it too tight]. Bake for 20-25 minutes in a preheated 450F degrees oven on a cookie sheet. (Be careful when opening the packets, they are hot!]. Serve with french fries, or rice.
[Name] Chocolate Coated Orange Peels [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT6H15M [PrepTime] PT4H [TotalTime] PT10H15M [DatePublished] 2001-10-29T16:53:00Z [Description] Make and share this Chocolate Coated Orange Peels 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/13/45/1/pichIuYs4.jpg" [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Fruit", "Southwest Asia (middle East]", "Asian", "European", "Low Protein", "Healthy", "Kid Friendly", "Kosher", "Hanukkah", "Weeknight", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "2", "2", "5", "2"] [RecipeIngredientParts] ["oranges", "sugar", "fresh lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 31.6 [FatContent] 1.1 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 0.4 [CarbohydrateContent] 6.1 [FiberContent] 0.4 [SugarContent] 5.5 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] 80 candies [RecipeInstructions] Line a baking sheet with wax paper; set aside. Scrub oranges well, and cut in half. Scoop out the flesh and reserve for another use. Place the shells in a medium-sized bowl and cover with cold water, keeping them under water with a small plate or lid. Let soak for about 4 hours or overnight, replacing the water once. Cut each shell in half; place in a large heavy saucepan. Add water to cover and bring to a boil over medium high heat. Boil for 15 minutes. Drain and repeat the process. When oranges are cool enough to handle, cut into strips about 1/4 by 2 inches. Return the strips to the saucepan; add sugar and 1 cup water. Bring to a simmer over low heat. Cook gently, stirring occasionally, until liquid is almost gone, about 1 1/2-2 hours. (Watch closely toward the end of cooking]. Add the lemon juice; stir to coat the strips. Drain the strips in a sieve. When they are cool enough to handle, spread on the prepared baking sheet. Put all but 1/4 cup of the chocolate and the oil in the top of a double boiler set over barely simmering water. Stir just until melted, remove double boiler from heat, and add the remaining chocolate, stirring until melted. Roll each orange strip in sugar, then dip half of each peel into the chocolate and return to the baking sheet. Place in the freezer for a minute or two to let the chocolate set. Remove from the freezer and let them sit for several hours until they are firm. Store in an airtight container for up to 3 months.
[Name] White Bean and Pasta Soup With Sun-Dried Tomatoes [AuthorId] 20114 [AuthorName] Babs in Toyland [CookTime] PT1H30M [PrepTime] PT25M [TotalTime] PT1H55M [DatePublished] 2001-10-29T16:53:00Z [Description] I have been making this recipe for so many years I cannot remember where it came from, but it is my favorite soup in the winter. It is delicious and my entire family loves it. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/45/2/scmIxe0oTkIF6B8mo9hg_image.jpeg" [RecipeCategory] One Dish Meal [Keywords] ["Beans", "Low Cholesterol", "Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/4", "2", "2", "1/2", "4", "3/4", "2", "8", "8", "1/2", "1/4", NA] [RecipeIngredientParts] ["dried white bean", "olive oil", "yellow onions", "carrots", "fennel", "celery", "garlic cloves", "dried red pepper flakes", "bay leaves", "bow tie pasta", "sun-dried tomato", "fresh parsley", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 500.3 [FatContent] 15.1 [SaturatedFatContent] 2.9 [CholesterolContent] 41.5 [SodiumContent] 587.0 [CarbohydrateContent] 69.5 [FiberContent] 8.8 [SugarContent] 11.4 [ProteinContent] 23.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Soak beans overnight in enough water to cover by 3 inches. Heat oil in a large heavy soup pot over medium heat. Add onions, carrots, fennel, garlic, pepper flakes and bay leaves. Cover and cook until onions are tender, stirring occasionally, about 10 minutes. Add beans and 7 cups stock. Increase heat and bring to boil. Reduce heat, cover partially and simmer until beans are tender, about 1 hour, 15 minutes. (Can be made one day ahead and cover and refrigerate at this point]. Bring to a simmer before continuing. Add pasta and tomatoes to soup. Cover partially and simmer until beans and pasta are very tender, adding up to 1 cup stock if too thick, about 15 minutes. Add parsley. Taste and adjust seasonings with salt. Discard bay leaves. Ladle soup into bowls. Serve, passing cheese seperately.
[Name] Blueberry Buckle [AuthorId] 4608 [AuthorName] Donna Corbin [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2001-10-29T16:53:00Z [Description] This is kind of like a blueberry coffee cake. Very good with fresh blueberries. A summertime favorite with my family. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/45/3/ZcJFqjs1SqyNUe8Mfjhw_FullSizeRender.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/45/3/picyyFOOy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/45/3/picSiLcgm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/45/3/picA6LaKS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/45/3/picE8Qx0w.jpg"] [RecipeCategory] Dessert [Keywords] ["Berries", "Fruit", "Healthy", "Summer", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/4", "3/4", "1", "2", "2", "1/2", "1/2", "2", "1/4", "1/2", "1/3", "1/2"] [RecipeIngredientParts] ["butter", "margarine", "sugar", "egg", "flour", "baking powder", "salt", "milk", "fresh blueberries", "butter", "sugar", "flour", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 27.0 [Calories] 528.2 [FatContent] 17.5 [SaturatedFatContent] 10.5 [CholesterolContent] 74.5 [SodiumContent] 473.6 [CarbohydrateContent] 87.5 [FiberContent] 2.6 [SugarContent] 46.7 [ProteinContent] 7.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cream butter; add sugar and beat until light. Add egg and beat well. Add sifted dry ingredients alternately with milk, beating until smooth. Fold in berries. Pour into greased pan (9x9x2]. To make the crumb topping, blend all the ingredients for it together. Sprinkle with Crumb topping. Bake in a preheated moderate oven (375 F] for about 35 minutes.
[Name] Cheesy Swiss Onion Soup [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-10-29T16:53:00Z [Description] I got this recipe from Quick Cooking Magazine a couple of years ago. This is delicious and pretty easy to make. Great for onion soup lovers and fancy dinners. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/45/4/picUlQ5CX.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Kid Friendly", "Weeknight", "Broil/Grill", "Oven", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["7", "1 1/2", "3", "1 1/2", "4 1/2", "1/4", "1 3/4", "1 1/2", NA, NA] [RecipeIngredientParts] ["butter", "onions", "water", "chicken bouillon granules", "all-purpose flour", "milk", "swiss cheese", "pepper", "chives", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 1049.5 [FatContent] 72.8 [SaturatedFatContent] 45.3 [CholesterolContent] 211.8 [SodiumContent] 1876.5 [CarbohydrateContent] 65.2 [FiberContent] 5.1 [SugarContent] 12.9 [ProteinContent] 36.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt 3 tablespoons of butter; toss with bread cubes. Place on a lightly greased baking sheet. Bake at 350° for 7 minutes; turn and bake 7 minutes longer or until toasted. Meanwhile, in a large saucepan, sauté onions in remaining butter until lightly browned, about 12 minutes. Stir in water and bouillon; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Combine flour and 1/2 cup of milk until smooth; gradually stir into onion mixture. Stir in remaining milk. Bring to a boil; boil for 2 minutes, stirring until thickened. Reduce heat to low; stir in 3/4 cup Swiss cheese and pepper. Ladle into 4 oven proof bowls; sprinkle with reserved croutons and remaining cheese. Broil 4 inches from heat until cheese is melted and bubbly. Garnish with chives.
[Name] Danish "Mandel Kager" Almond Cookies [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-10-29T16:53:00Z [Description] Make and share this Danish "Mandel Kager" Almond Cookies 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/13/45/5/pic9epA5S.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Danish", "Scandinavian", "European", "Christmas", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1/2", "1 2/3", "1/2", "1", "1 1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["shortening", "butter", "egg", "sugar", "flour", "baking powder", "cinnamon", "cardamom", "water"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 85.7 [FatContent] 6.1 [SaturatedFatContent] 2.2 [CholesterolContent] 16.1 [SodiumContent] 28.8 [CarbohydrateContent] 7.0 [FiberContent] 0.5 [SugarContent] 2.6 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 40 cookies [RecipeInstructions] Cream the shortening, butter, sugar& egg. Mix flour, baking powder, cinnamon& cardamon. Add nuts. Chill. Roll into 1\" balls and place on ungreased cookie sheet. Flatten slightly and decorated with an almond. Brush with egg glaze. Egg Glaze---------. mix egg yolks and water. Bake at 375f for 10-12 minutes.
[Name] Chicken with Bamba [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-10-29T16:59:00Z [Description] What is Bamba? Bamba to an Israeli kid is like Cheetos to an American one. It is a snack made of peanuts, that melts in the mouth. Even though it is technically junk food, it is highly recommended by pediatricians all over the country because it is coated with vitamins (???!!!), at least that's what pediatricians tell mothers. It is safe, because it melts in the mouth. For many ki [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Southwest Asia (middle East]", "Asian", "European", "Kid Friendly", "Kosher", "Potluck", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "1/2"] [RecipeIngredientParts] ["chicken", "egg"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 71.7 [FatContent] 2.0 [SaturatedFatContent] 0.6 [CholesterolContent] 52.9 [SodiumContent] 116.3 [CarbohydrateContent] 9.8 [FiberContent] 0.6 [SugarContent] 0.9 [ProteinContent] 3.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] With roller pin mash Bamba to crumbs. Mix in equal quantities with bread crumbs, and proceed as in making schnitzels or fried chicken.
[Name] Sugar Plum Pudding [AuthorId] 20893 [AuthorName] Brenda [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2001-10-29T17:00:00Z [Description] Many years ago,while serving in the Air Force, I received this recipe from a friend's mother, that lived in Tennessee, to prepare for Christmas dinner. Those of us not going home for the holidays spent them together as a group. It was a great time for all, sort of home away from home. I wish I had her name on this recipe as she deserves the credit. It is a wonderful recipe and I s [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Christmas", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1/2", "1", "2", "1", "1", "1", "1", "1", "1", "3", "1/2 - 1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["sugar", "vanilla", "buttermilk", "prune", "flour", "salt", "baking soda", "nutmeg", "allspice", "cinnamon", "eggs", "margarine", "sugar", "baking soda", "buttermilk"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 634.5 [FatContent] 33.0 [SaturatedFatContent] 5.1 [CholesterolContent] 64.4 [SodiumContent] 575.6 [CarbohydrateContent] 81.8 [FiberContent] 2.1 [SugarContent] 57.9 [ProteinContent] 5.8 [RecipeServings] 10.0 [RecipeYield] 1 13x9 pan [RecipeInstructions] Preheat oven 350 degrees. Mix dry ingredients with nuts, set aside. Beat eggs. Stir sugar, oil, and vanilla into beaten eggs. Stir in half of flour mixture until well blended. Add buttermilk, blend well. Add rest of flour mixture, mix well. Blend in prunes. Pour into greased pan (s]. Bake 50-60 minutes. When done remove cake from oven. Put all topping ingredients into small saucepan heat on medium and bring to a boil. Pour 1/2 of mixture over top of cake. Pull cake away from sides of pan with a spatula or knife to allow liquid to soak in and around cake. Pour the rest of topping mixture over cake. Let soak overnight in refrigerator. Freezes well.
[Name] Crab-Indian gravy [AuthorId] 21967 [AuthorName] Reena [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-10-29T17:03:00Z [Description] Make and share this Crab-Indian gravy 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/13/45/8/picRNTQJa.jpg" [RecipeCategory] Curries [Keywords] ["Crab", "Asian", "Indian", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "1", "2", "1", "1", "1", NA, "1/2"] [RecipeIngredientParts] ["curry leaf", "mustard seeds", "garam masala", "red chili pepper", "coriander powder", "onion", "tomatoes", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 133.0 [FatContent] 1.6 [SaturatedFatContent] 0.3 [CholesterolContent] 97.5 [SodiumContent] 370.9 [CarbohydrateContent] 5.1 [FiberContent] 1.1 [SugarContent] 2.5 [ProteinContent] 23.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil. Add mustard seeds till they begin to crackle. Add the curry leaves, onions and ginger garlic paste. Saute them until the onions are transparent. Do not burn them. Add the chilly, coriander and garam masala powders. Stir and then add the tomatoes. Now add half a cup of water and stir. Let it cook for around 5 minutes. If the gravy drys up add a little extra water. Now add the crabs, some salt and stir. Add some water and cook in a low flame. Cook for around 5 minutes with the lid on. Remove the lid and fry for another 10 minutes. Serve hot with Rice or bread.
[Name] Turkey-black bean burritos [AuthorId] 22353 [AuthorName] Cheri [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-10-30T18:24:00Z [Description] A departure from typical leftover turkey dishes, this high-fiber burrito bake gives us our Tex-Mex fix without too much fat. You can also use a 10-tortilla package and reduce turkey by 1/2 cup to make 5 servings. I created this version as part of a high-fiber regimen to lower cholesterol. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Black Beans", "Beans", "Meat", "Tex Mex", "Southwestern U.S.", "Mexican", "Spicy", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "1", "1/2", "1", "12", "2", "1"] [RecipeIngredientParts] ["turkey", "black beans", "salsa", "onion", "garlic", "bell pepper", "wheat flour tortillas", "low-fat monterey jack and colby cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 209.1 [FatContent] 4.8 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 693.3 [CarbohydrateContent] 35.9 [FiberContent] 3.0 [SugarContent] 3.5 [ProteinContent] 5.9 [RecipeServings] 6.0 [RecipeYield] 12 burritos [RecipeInstructions] ["Combine turkey, onion, garlic, beans, salsa, hot sauce and bell pepper in a large bowl.", "Add one cup of the shredded cheese.", "Mix well.", "Scoop 0.083 of the mixture into each of the tortillas, roll and place in a 10X13 baking dish, seam side down.", "Sprinkle remaining cheese over 12 burritos, cover with foil, and place in a preheated 350°oven.", "Bake for one hour.", "Pour enchilada sauce into a 4 cup measuring pitcher and heat in the microwave oven for 20-30 seconds.", "Pour over cooked burritos and serve." ]
[Name] Cream of Garlic Soup [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-10-30T18:24:00Z [Description] A creamy foolproof version of an unusual soup. For garlic lovers -- Add as many garlic cloves as you dare! Garnish with chopped chives. From the about.com website. [Images] character(0) [RecipeCategory] Kosher [Keywords] ["Potluck", "Winter", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4 -8", "3", "3", "2", "2", "1/2"] [RecipeIngredientParts] ["garlic cloves", "margarine", "butter", "all-purpose flour", "milk", "paprika"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 135.0 [FatContent] 8.5 [SaturatedFatContent] 4.0 [CholesterolContent] 21.4 [SodiumContent] 108.6 [CarbohydrateContent] 9.7 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 5.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Saute garlic in margarine in medium saucepan until golden. Mix in flour. Add vegetable broth, stirring until boiling and thickened. Add milk and paprika. Gently simmer for about 5 minutes until garlic is cooked.
[Name] Bell Peppers Ole' [AuthorId] 10113 [AuthorName] southern chef in lo [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2001-10-30T18:24:00Z [Description] Make and share this Bell Peppers Ole' recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Cheese", "Peppers", "Vegetable", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "2", "1", "1/2", "1", "1", "1/2", "8"] [RecipeIngredientParts] ["green bell peppers", "cooked rice", "sharp cheddar cheese", "sour cream", "chili beans", "whole kernel corn", "picante salsa", "tortilla chips"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 280.8 [FatContent] 8.7 [SaturatedFatContent] 5.1 [CholesterolContent] 21.2 [SodiumContent] 430.3 [CarbohydrateContent] 41.0 [FiberContent] 5.2 [SugarContent] 3.5 [ProteinContent] 11.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350°F. In medium bowl, combine all the filling ingredients. Spoon heaping 1/2 cup of filling into each pepper half. Place the filled peppers into a ungreased 13x 9-inch baking dish. Cover with foil and bake at 350°F for 50-60 minutes or until peppers are tender. Garnish with 1 tablespoon of salsa and a tortilla chip.
[Name] Good 100% Whole Wheat Bread [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT3H [PrepTime] PT5M [TotalTime] PT3H5M [DatePublished] 2001-10-30T18:24:00Z [Description] Make and share this Good 100% Whole Wheat Bread 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/13/46/2/pic6vIbeO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/46/2/picaZNaRe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/46/2/picOrD9C0.jpg"] [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Low Cholesterol", "Healthy", "Weeknight", "Bread Machine", "Small Appliance", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "3", "1 1/2", "1 1/2", "1 1/2", "1 1/2", "1 1/4"] [RecipeIngredientParts] ["active dry yeast", "whole wheat flour", "salt", "white sugar", "margarine", "water"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 125.3 [FatContent] 2.0 [SaturatedFatContent] 0.3 [CholesterolContent] 0.2 [SodiumContent] 314.6 [CarbohydrateContent] 24.0 [FiberContent] 3.8 [SugarContent] 2.2 [ProteinContent] 4.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select Whole Wheat or Basic Bread setting. Press Start.
[Name] Paula's Pumpkin Cookies [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-10-30T18:24:00Z [Description] Make and share this Paula's Pumpkin Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "Kosher", "Winter", "Christmas", "Hanukkah", "Thanksgiving", "< 30 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "2 1/4", "2 1/4", "1", "1/4", "1/4", "1/4", "1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["sugar", "shortening", "pumpkin", "egg", "flour", "baking powder", "cinnamon", "allspice", "clove", "ginger", "salt", "vanilla extract", "raisins"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 177.2 [FatContent] 6.9 [SaturatedFatContent] 1.7 [CholesterolContent] 13.2 [SodiumContent] 128.7 [CarbohydrateContent] 26.8 [FiberContent] 0.6 [SugarContent] 12.7 [ProteinContent] 2.3 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Cream together sugar and shortening. Add pumpkin and egg and mix well. Sift together dry ingredients and add to the wet mixture, mix well. Stir in vanilla. Add raisins and nuts if desired. Drop by teaspoonful onto ungreased cookie sheet. Bake at 375° for 10 minutes or till light brown.
[Name] Mom's Dirty Rice [AuthorId] 20895 [AuthorName] Rhonda O [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-10-30T18:24:00Z [Description] My mother made this for me and my husband. We had it is a main dish, but could be used as a side dish. It is spicy! I have no idea how many servings it makes. My mother would bring this to us in a big bowl. We would dish it out on dinner plates, warm it up in the microwave and ENJOY! Try it you will love it! [Images] character(0) [RecipeCategory] Long Grain Rice [Keywords] ["Rice", "Cajun", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2 - 1", "2", "1", "2", "1", "2"] [RecipeIngredientParts] ["green onion", "celery", "green pepper", "margarine", "mild sausage", "hot sausage", "chicken broth", "water", "long grain white rice"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 367.9 [FatContent] 16.6 [SaturatedFatContent] 5.4 [CholesterolContent] 40.9 [SodiumContent] 630.1 [CarbohydrateContent] 38.9 [FiberContent] 1.2 [SugarContent] 0.9 [ProteinContent] 13.9 [RecipeServings] 8.0 [RecipeYield] 4 cup servings [RecipeInstructions] Sauté onion, celery, and green pepper in margarine until tender. In separate pan brown sausage drain meat. In large saucepan combine vegetables, sausage, broth, and water and rice. Simmer 30-40 minutes until rice is done.
[Name] pumpkin bar [AuthorId] 8714 [AuthorName] Debra Stuart [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2001-10-30T18:24:00Z [Description] Make and share this pumpkin bar recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "1", "2", "2", "4", "1 1/4", "1/2", "1/2", "2 1/2", "2", NA, "1", "8", "1", "1"] [RecipeIngredientParts] ["eggs", "pumpkin", "flour", "flour", "baking powder", "salt", "baking soda", "cinnamon", "sugar", "powdered sugar", "cream cheese", "oleo", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 7540.5 [FatContent] 331.9 [SaturatedFatContent] 87.0 [CholesterolContent] 1095.5 [SodiumContent] 3344.5 [CarbohydrateContent] 1095.6 [FiberContent] 11.9 [SugarContent] 850.3 [ProteinContent] 74.0 [RecipeServings] nan [RecipeYield] 1 pan [RecipeInstructions] Beat: Eggs, oil, pumpkin. Mix together: flour, baking powder, salt, soda, cinnamon. add to pumpkin mixture, add nuts. Frosting:mix until well blended. (may need more then a# of powder sugar]. spread on cooled pumpkin bars.
[Name] Dixie Fried Chicken [AuthorId] 22040 [AuthorName] Grandpa Harry [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-10-30T18:24:00Z [Description] I think "Dixie Fry" boxed chicken breading makes the best coating for fried chicken. Why waste precious time salting and peppering flour? Marinating in canned chicken stock really brings out the chicken flavor, and I think chicken stock makes a better liquid to seal the breading with, than say plain water, or milk: [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Kid Friendly", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["6 -8", "1", "1 -2", "1 -2"] [RecipeIngredientParts] "frying chickens" [AggregatedRating] nan [ReviewCount] nan [Calories] 1371.9 [FatContent] 116.8 [SaturatedFatContent] 24.9 [CholesterolContent] 310.5 [SodiumContent] 289.8 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 77.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Pour canned Chicken Stock into wide shallow pan. Marinate chicken in the chicken stock overnight in the refrigerator, or for two to three hours in fridge. If using unsalted chicken stock, salt and pepper chicken on both sides, go easy on the salt, though. Pour enough corn oil into electric skillet to come only 1/4 up the sides of skillet. Set heat at 375-400. Have electric skillet pre-heated before you begin to coat chicken. Pour out 1 packet of Dixie Fry onto flat dish or pan. Have another large flat pan ready to hold the just-coated chicken in. Dredge the wet/marinated chicken in Dixie Fry, making sure the chicken is fully covered with coating, place in empty pan. Shake off excess. Once all chicken is coated, place all pieces of chicken in 400-420 electric skillet. Make sure to keep the lid on while chicken fries, as this will seal in the flavors and juices. Cook approximately 15-20 minutes on each side. I like to use tongs to turn chicken. Chicken should be golden brown when done. Drain/cool on paper towels for at least 5 minutes. Enjoy.
[Name] Honey Pecan Chicken Cutlets [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-10-30T18:24:00Z [Description] This gives the chicken a nice crunchy bite. You can also cut the cutlets into fingers for a great appetizer. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/46/7/bjykgLl4QkCBp4OEhpGX-Pecan-Chicken-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/46/7/BPqbUBOgTkCQtkeVZrQC-Pecan-Chicken.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/46/7/pTslZti8ShGPgxQ0ixAA-Pecan-Chicken-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/46/7/piclAzBSr.jpg" ] [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Fruit", "Nuts", "Meat", "Kosher", "Hanukkah", "Thanksgiving", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "3", "1/4", "1/4"] [RecipeIngredientParts] ["skinless chicken piece", "all-purpose flour", "margarine", "honey", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 76.0 [Calories] 303.0 [FatContent] 15.1 [SaturatedFatContent] 2.6 [CholesterolContent] 34.5 [SodiumContent] 138.8 [CarbohydrateContent] 30.4 [FiberContent] 1.1 [SugarContent] 17.7 [ProteinContent] 12.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Dredge the cutlets in flour, shaking off excess. Heat two tablespoons margarine in a heavy skillet over medium heat. Add the cutlets and brown on both sides, about 5-6 minutes. Stir together the remaining tablespoon margarine, honey and pecans. Add to the skillet, stir gently. Cover and simmer gently for 7-8 minutes. Remove cutlets to a serving platter, pour sauce over and serve.
[Name] Hearty Beef and Barley Soup With Root Vegetables [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-10-30T18:24:00Z [Description] Make and share this Hearty Beef and Barley Soup With Root Vegetables recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Vegetable", "Meat", "European", "Low Cholesterol", "Healthy", "Kosher", "Potluck", "Winter", "Hanukkah", "Thanksgiving", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "12", "1", "1", "1/2", "4", "1", "1", "1", "2/3", "1", "4", "2", "2", "1/4", "1/4", "2"] [RecipeIngredientParts] ["red onion", "bay leaf", "caraway seed", "carrots", "turnip", "parsnip", "barley", "thyme", "water", "tomato paste", "pepper", "salt", "fresh spinach leaves"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 287.7 [FatContent] 8.9 [SaturatedFatContent] 2.1 [CholesterolContent] 45.1 [SodiumContent] 649.7 [CarbohydrateContent] 31.4 [FiberContent] 7.9 [SugarContent] 7.8 [ProteinContent] 21.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat 1 tablespoon oil over moderate heat in a large pot. Add the steak and brown well, stirring occasionally. Remove steak and leave the juice. Add the remaining teaspoon of oil, onion, bay leaf and caraway seeds. Cook for about 4 more minutes. Add the carrots, parsnips, turnip, rutabaga, barley, and thyme. Stirring constantly, cook for about 5 minutes. Stir in bouillon, water, tomato paste, salt, and pepper. Bring to a boil over high heat. Immediately reduce heat and simmer for 20 minutes. Discard bay leaf, stir in the spinach and serve.
[Name] Butterscotch Candy Drops [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-10-30T18:24:00Z [Description] Make and share this Butterscotch Candy Drops recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Lunch/Snacks", "Canadian", "Kid Friendly", "Christmas", "< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["peanut butter", "rolled oats", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 702.4 [FatContent] 43.0 [SaturatedFatContent] 23.2 [CholesterolContent] 0.0 [SodiumContent] 184.4 [CarbohydrateContent] 72.8 [FiberContent] 3.8 [SugarContent] 59.9 [ProteinContent] 10.2 [RecipeServings] nan [RecipeYield] 2 dozen [RecipeInstructions] Mix together all ingredients. Melt over low heat. Drop by teaspoonfuls in miniature crinkled paper cups. Chill until firm.
[Name] Garam Masala (Hot Mixed Spice) [AuthorId] 22428 [AuthorName] Avtar Singh [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 2001-10-30T18:24:00Z [Description] This is a multipuropse spice. I used to buy it from ethnic east indian stores but I have started making it from the dry spices. The aroma and taste are exceptional. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/47/0/picINjlIw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/47/0/picXP7RII.jpg"] [RecipeCategory] Asian [Keywords] ["Indian", "Free Of...", "Spicy", "< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["12", "3", "12", "1", "1/4", "1/2", NA, NA] [RecipeIngredientParts] ["black peppercorns", "cardamom seeds", "cloves", "cinnamon stick", "cumin seed", "fennel seed", "nutmeg"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 10.1 [FatContent] 0.6 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.7 [CarbohydrateContent] 1.4 [FiberContent] 0.6 [SugarContent] 0.1 [ProteinContent] 0.5 [RecipeServings] 24.0 [RecipeYield] 1 cup [RecipeInstructions] This spice is used in many indian receipes to add flavor. It can also be used as garnish for salad, yogurt, meat etc. The proportion of the ingredients can be changed to suit one's personal taste. Place all dry ingredients in a blender and blend into a fine powder. The spice powder can be stored in any airtight container.
[Name] Green Salad [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-10-30T18:24:00Z [Description] Make and share this Green Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "2", "4", "1", "1/4", "3", "1", "2", "3"] [RecipeIngredientParts] ["onion", "green bell pepper", "chicken", "tomatoes", "onion powder", "garlic powder", "ground black pepper", "salt"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 497.5 [FatContent] 34.2 [SaturatedFatContent] 9.8 [CholesterolContent] 170.1 [SodiumContent] 199.2 [CarbohydrateContent] 2.2 [FiberContent] 0.6 [SugarContent] 1.1 [ProteinContent] 42.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Microwave or saute onion and bell pepper until soft; set aside to cool. In a large salad bowl, combine the onion, pepper, salad greens, deli meat and tomato. Sprinkle with the onion powder, garlic powder, black pepper and salt. Toss to mix. Pour on enough salad dressing or vinegar to coat, toss again and serve.
[Name] Tangy Chicken Fajitas [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2001-10-30T18:24:00Z [Description] These are something my family used to make at least once a week. It cracks me up that we use Italian dressing as a marinade in this Mexican recipe. The result is a fajita with a kick. This is also good as a filling for quesadillas. [Images] character(0) [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "Mexican", "Healthy", "Kid Friendly", "Spicy", "< 60 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["3 -4", NA, NA, "2", "1", NA, "6 -8", NA, NA] [RecipeIngredientParts] ["skinless chicken", "cayenne pepper", "bell peppers", "red onion", "tortillas", "cheese", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 563.9 [FatContent] 12.9 [SaturatedFatContent] 3.3 [CholesterolContent] 109.7 [SodiumContent] 765.9 [CarbohydrateContent] 59.5 [FiberContent] 4.7 [SugarContent] 4.6 [ProteinContent] 49.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Slice and marinate the chicken and vegetables in the Italian dressing 20-30 minutes. Heat the oil in a pan. Saute the mixture in the oil until chicken is done and onions are tender. Add cayenne pepper to taste. Build fajitas on tortillas with cheese and sour cream.
[Name] Turnip Puff [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-10-30T18:24:00Z [Description] This dish can be done ahead of time and any leftovers can be frozen. Try this instead of the usual carrots and turnip for a holiday vegetable. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/47/3/picHA716Z.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/47/3/picjmpMcx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/47/3/pic3oJ9Q5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/47/3/picTr4tOO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/47/3/picJ4xD59.jpg" ] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Christmas", "Thanksgiving", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["6", "2", "2", "3", "1", "1", NA, "1", "1/2", "2"] [RecipeIngredientParts] ["turnips", "butter", "eggs", "flour", "brown sugar", "baking powder", "nutmeg", "butter"] [AggregatedRating] 5.0 [ReviewCount] 35.0 [Calories] 187.1 [FatContent] 9.9 [SaturatedFatContent] 5.5 [CholesterolContent] 82.3 [SodiumContent] 305.5 [CarbohydrateContent] 20.4 [FiberContent] 2.9 [SugarContent] 7.8 [ProteinContent] 5.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook turnip until tender, drain and mash (by hand]. Add butter and eggs and beat well. (This can be done the a day ahead]. Combine flour, sugar, baking powder, seasoning and nutmeg. Stir into turnip mixture. Pour into a buttered casserole dish. Mix breadcrumbs and butter and sprinkle on top. Bake at 375 for 25 minutes or until light brown on top.
[Name] Tofu "fish" sticks and sauce [AuthorId] 22278 [AuthorName] Sanut Tarrer [CookTime] PT20M [PrepTime] PT4H [TotalTime] PT4H20M [DatePublished] 2001-10-30T18:24:00Z [Description] Make and share this Tofu "fish" sticks and sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Soy/Tofu", "Beans", "African", "Vegan", "Kid Friendly", "Potluck", "Weeknight", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1/3", "1", "1/3", "1/2", "1/2", "1", "1/2", "1"] [RecipeIngredientParts] ["herb tofu", "tofu", "cornmeal", "water", "olive oil", "nutritional yeast", "sweet pickle juice"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 705.3 [FatContent] 51.0 [SaturatedFatContent] 7.3 [CholesterolContent] 10.4 [SodiumContent] 428.4 [CarbohydrateContent] 59.9 [FiberContent] 5.4 [SugarContent] 5.4 [ProteinContent] 6.5 [RecipeServings] 4.0 [RecipeYield] 20 sticks [RecipeInstructions] Cut tofu into long but thin strips. Marinate in water, Braggs, vegit and kelp powder (gives it the\"seafood\" taste]. Preheat oven to 400 degrees and use olive oil to coat pan. Coat marinated tofu sticks in cornmeal. Put sticks in oven. After 10 minutes, turn over and bake for 10 more minutes. Take pan out of oven and let cool. Combine ingredients for dipping sauce and enjoy! It's a megahit with small picky children.
[Name] Greek Pumpkin Coils (Rodanchas de Kalvassa) [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2001-10-30T18:24:00Z [Description] This dessert takes some effort, but is worth it. I got it from The Cookbook of the Jews of Greece by Nicholas Stavroulakis [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Vegetable", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Low Cholesterol", "Healthy", "Kosher", "Winter", "Christmas", "Hanukkah", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1 1/2", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["pumpkin puree", "sugar", "cinnamon", "walnuts", "phyllo dough", "butter", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 407.4 [FatContent] 12.7 [SaturatedFatContent] 1.7 [CholesterolContent] 0.0 [SodiumContent] 259.9 [CarbohydrateContent] 69.1 [FiberContent] 2.3 [SugarContent] 38.4 [ProteinContent] 6.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook the puree with the sugar in the top of a double boiler until very thick. Stir in cinnamon and walnuts. Preheat oven to 350 degrees. Lay out 1 sheet of phyllo dough, brush lightly with melted butter or olive oil. Cover with a second sheet of dough and brush lightly with butter or oil. Using a pastry tube or other convenient technique, place a pencil-thin line of the pumpkin filling along the length of the phyllo dough sheet just inside the edge. Fold the edge over to completely cover the pumpkin filling. Continue rolling the phyllo dough into a long thin tube. Brush lightly with butter or oil as you roll. Take one end of the roll and coil up, taking care not to make the coil so tight that it breaks. Arrange the coils so they are close together but not touching on an oiled baking sheet. If desired, brush completed coil with egg white. Bake for 30-45 minutes, or until golden brown.
[Name] Stoemp With Caramelized Shallots [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-10-30T18:24:00Z [Description] Make and share this Stoemp With Caramelized Shallots recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Vegetable", "Belgian", "European", "Low Protein", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["5", "1", "1", "6", "3", NA, "1", "2", "2"] [RecipeIngredientParts] ["floury potatoes", "milk", "salt", "unsalted butter", "nutmeg", "shallots", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 370.1 [FatContent] 16.1 [SaturatedFatContent] 10.0 [CholesterolContent] 46.5 [SodiumContent] 1237.6 [CarbohydrateContent] 51.4 [FiberContent] 7.4 [SugarContent] 3.6 [ProteinContent] 6.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan combine the potatoes, milk, 1 tablespoon of salt and enough cold water to just cover the potatoes. Bring to a boil over a high heat. Reduce heat and cook, partially covered, for 15-20 minutes until the potatoes are tender. Drain well. Mash the potatoes in a large mixing bowl. Using a wooden spoon, beat in 4 tablespoons of the butter and the double cream. Beat until the mixture is very light and fluffy. Season generously with salt, black pepper, and nutmeg. Keep warm in an oven while you prepare the shallots. Melt the remaining 2 tablespoons of butter in a small skillet over medium heat. Add the shallots and cook, stirring occasionally, for 5-7 minutes until the shallots are softened and lightly caramalised. Top the mashed potatoes with the shallots and sprinkle with parsley. Serve immediately.
[Name] Greek Style Zucchini Croquettes [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT23M [PrepTime] PT25M [TotalTime] PT48M [DatePublished] 2001-10-30T18:24:00Z [Description] From the Hellenic Hannukah cookbook. This version is from Foradenes, a small, family-owned seaside taverna in the town of Finikki on the island of Syros. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Kosher", "Hanukkah", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1 1/4", "1", "1 1/2", "3", "3", "1", "1/3", "1/4", "1", NA] [RecipeIngredientParts] ["zucchini", "kosher salt", "fresh dill", "of fresh mint", "egg", "butter", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 17.8 [FatContent] 0.8 [SaturatedFatContent] 0.4 [CholesterolContent] 8.7 [SodiumContent] 156.6 [CarbohydrateContent] 2.1 [FiberContent] 0.4 [SugarContent] 0.9 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 25 croquettes [RecipeInstructions] Combine zucchini and onions in a colander and sprinkle with salt. Let sit for 20 minutes and then squeeze out all the water. Add dill, mint, egg, cheese, bread crumbs and butter, and combine well. Fashion mixture into tablespoon-sized balls and fry- 6 at a time- in 5 1/2 inches olive oil, heated to a temperature of 325 degrees, for 2-3 minutes , or until light brown. Drain on paper towels and serve hot.
[Name] Fudge Cake [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-10-30T18:24:00Z [Description] This is an amazingly easy, super fudgy cake. This is usually the first recipe my girls try out when they're ready to start baking cakes. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Kosher", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "2", "3/4", "3 1/2", "2 1/2", "1 1/4", "1 1/4", "1", "4", "3/4"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "instant coffee", "water", "vanilla", "rum", "eggs"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 384.8 [FatContent] 16.3 [SaturatedFatContent] 2.8 [CholesterolContent] 70.5 [SodiumContent] 131.6 [CarbohydrateContent] 56.8 [FiberContent] 2.5 [SugarContent] 33.6 [ProteinContent] 5.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients together. Bake in a greased pan in a 180 degree C oven for 1 hour.
[Name] Toffee Bars [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-10-30T18:24:00Z [Description] Make and share this Toffee Bars 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/13/47/9/picGV5T23.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/47/9/picAZEbxO.jpg"] [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", NA] [RecipeIngredientParts] ["brown sugar", "butter", "flour", "chocolate chips"] [AggregatedRating] 4.5 [ReviewCount] 15.0 [Calories] 137.1 [FatContent] 7.6 [SaturatedFatContent] 4.7 [CholesterolContent] 26.9 [SodiumContent] 67.8 [CarbohydrateContent] 16.3 [FiberContent] 0.3 [SugarContent] 8.6 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 25 Bars [RecipeInstructions] Mix all ingredients (except chocolate chips] with hands until it forms a dough. Pat into bottom of a 9x13 pan. Bake at 375°F degrees for 25 minutes. Sprinkle with chocolate chips. Cover pan with a larger bread board to keep the heat inside. Spread the chocolate when it has melted. Cool completely before cutting.
[Name] Hamburger Mac Skillet [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-10-30T18:24:00Z [Description] Tired of those box mixes that you add ground beef to? This is just as fast to make as one of those and so much better tasting! Serve with a lettuce salad and some mixed fruit. Update: 7-31-06 Campbell's does not make the type of soup used in this recipe any more. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/48/0/picHs7ZlR.jpg" [RecipeCategory] Meat [Keywords] ["Kid Friendly", "< 60 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["1 1/2", "1", "2", "1", "2", "2 1/2", "2"] [RecipeIngredientParts] ["ground beef", "garlic clove", "macaroni", "salt", "water"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 317.2 [FatContent] 13.4 [SaturatedFatContent] 5.1 [CholesterolContent] 57.8 [SodiumContent] 85.7 [CarbohydrateContent] 27.4 [FiberContent] 3.1 [SugarContent] 0.5 [ProteinContent] 21.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In large skillet, brown beef and garlic; drain. Add the rest of the ingredients. Bring to boil. Reduce heat and simmer uncovered for 30 minutes.
[Name] Summer Squash Casserole [AuthorId] 2369 [AuthorName] William Hakala [CookTime] PT25M [PrepTime] PT45M [TotalTime] PT1H10M [DatePublished] 2001-10-30T18:24:00Z [Description] Make and share this Summer Squash Casserole 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/13/48/1/Zj8Nu7eGQCKkMYN7QNQG_squash%20casserole.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/48/1/uKYwabnWQ3CcgcwAikvi_squash%20casserole.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/48/1/aM94g34hT5qlB6kXbpbQ_DSC_0112.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/48/1/picZIfLSd.jpg" ] [RecipeCategory] Vegetable [Keywords] ["Winter", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1", "1", NA, "12 -15", "3/4"] [RecipeIngredientParts] ["butter", "margarine", "egg", "onion", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 76.0 [Calories] 393.7 [FatContent] 33.9 [SaturatedFatContent] 20.1 [CholesterolContent] 129.8 [SodiumContent] 443.7 [CarbohydrateContent] 14.9 [FiberContent] 2.6 [SugarContent] 5.9 [ProteinContent] 10.2 [RecipeServings] 4.0 [RecipeYield] 1 casserole [RecipeInstructions] Peel and de-seed squash. Cut into large cubes and boil until tender. Mash thoroughly and add butter, egg, onion, salt, pepper and crackers. Place in buttered casserole dish. Sprinkle grated cheese on top. Bake at 350 degrees until bubbles appear on edge, about 25 minutes.
[Name] Asparagus Pasta with Bacon and a Sweet Chilli Sauce [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-10-30T18:24:00Z [Description] Make and share this Asparagus Pasta with Bacon and a Sweet Chilli Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Microwave", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "20", "8", "1/2", "2", NA, NA, "2"] [RecipeIngredientParts] ["penne pasta", "asparagus spears", "bacon", "salt", "black pepper", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 695.6 [FatContent] 32.3 [SaturatedFatContent] 13.1 [CholesterolContent] 64.5 [SodiumContent] 452.4 [CarbohydrateContent] 88.8 [FiberContent] 13.3 [SugarContent] 1.2 [ProteinContent] 15.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook pasta per packet directions. Trim ends off asparagus and cut each spear into 2 or 3 pieces. Plunge into pot of boiling salted water and cook till asparagus still has a'bite'. approx 4-5 minutes. Snip bacon rashers into small pieces and microwave till crisp. Drain on paper towel. Drain pasta and asparagus into a colander. Return saucepan to the heat and add cream and sweet chilli sauce. Bring to boil and season with salt and pepper. Return asparagus and pasta to the saucepan. Toss to mix well and divide into four serving bowls. Sprinkle with the bacon and parsley to garnish.
[Name] French Potato Gratin [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-10-30T18:24:00Z [Description] Make and share this French Potato Gratin 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/13/48/3/picVjstg6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/48/3/picGu2mvS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/48/3/picwkoBVO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/48/3/picwtH0pM.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "European", "Low Protein", "Kosher", "Free Of...", "Potluck", "< 60 Mins", "Oven", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["10", "1 1/2", "1", "1", "2", "1 1/2", "1/3"] [RecipeIngredientParts] ["potatoes", "salt", "black pepper", "nutmeg", "garlic", "milk"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 733.4 [FatContent] 34.3 [SaturatedFatContent] 21.2 [CholesterolContent] 125.1 [SodiumContent] 948.1 [CarbohydrateContent] 97.0 [FiberContent] 11.8 [SugarContent] 4.3 [ProteinContent] 13.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel and slice potatoes thinly. Use a food processor if available. Lightly grease an ovenproof casserole. Layer potato slices in casserole, sprinkling each layer with salt, pepper and nutmeg. Press garlic over mixture. Add cream and milk. You may prepare ahead of time up to this step. Bake at 400 degrees F for about 40 minutes, or until potatoes are soft and creamy and golden brown on surface.
[Name] Helene's Date Balls [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-10-30T18:24:00Z [Description] Make and share this Helene's Date Balls recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "Fruit", "European", "Kid Friendly", "Kosher", "Christmas", "Hanukkah", "< 30 Mins", "For Large Groups", "Refrigerator", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["250", "180", "3/4", "1", "1", "100"] [RecipeIngredientParts] ["dates", "margarine", "sugar", "egg", "coconut"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 207.1 [FatContent] 13.5 [SaturatedFatContent] 5.2 [CholesterolContent] 13.2 [SodiumContent] 113.1 [CarbohydrateContent] 22.7 [FiberContent] 2.3 [SugarContent] 19.8 [ProteinContent] 1.3 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Boil the dates, margarine and sugar together. Remove from heat. Add the egg and mix it in very quickly before the heat of the mixture cooks it. Add the cookie crumbs. With wet hands form the mixture into balls. Roll in coconut and chill in refrigerator.
[Name] macaroni salad [AuthorId] 8714 [AuthorName] Debra Stuart [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2001-10-30T18:24:00Z [Description] Make and share this macaroni 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/13/48/5/picI0VYLR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/48/5/pic1v91af.jpg"] [RecipeCategory] Potluck [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "2", NA] [RecipeIngredientParts] ["macaroni", "celery", "cheese", "onions"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 142.4 [FatContent] 4.8 [SaturatedFatContent] 2.9 [CholesterolContent] 11.6 [SodiumContent] 264.4 [CarbohydrateContent] 18.9 [FiberContent] 1.0 [SugarContent] 2.1 [ProteinContent] 6.1 [RecipeServings] 25.0 [RecipeYield] nan [RecipeInstructions] cook macaroni until tender. drain good, cool off. add celery, cheese, relish, onion. add enough salad dressing to make good and moist. add a little salt and pepper to taste.
[Name] Salad Frisee with Endive, Canadian Bacon, & Croutons [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-10-30T18:24:00Z [Description] Make and share this Salad Frisee with Endive, Canadian Bacon, & Croutons recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Belgian", "European", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "6", "2", NA, "4", "4"] [RecipeIngredientParts] ["Belgian endive", "chicory lettuce", "walnut oil", "red wine vinegar", "Canadian bacon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 261.9 [FatContent] 13.8 [SaturatedFatContent] 1.7 [CholesterolContent] 8.7 [SodiumContent] 466.6 [CarbohydrateContent] 25.9 [FiberContent] 5.4 [SugarContent] 1.3 [ProteinContent] 9.7 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] ["Put the endive and chicory lettuce in a large bowl.", "put the rounds of french bread (cut into quarters] in the over to toast, saute the Canadian bacon in a small frying pan in the walnut oil till crispy on the outside (in Belgium they used smoked pork belly] then scatter the bacon on the salad.", "Turn off the flame under the frypan, deglaze the pan with the vinegar, pour the warm vinaigrette over the salad, add in the croutons and toss gently.", "Serve with more french bread, a bit of cheese, and Saison Dupont." ]
[Name] Coconut Kisses [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-10-30T18:24:00Z [Description] Melt in your mouth treats!!

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