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[Name] Pumpkin Salad (Tirshi) [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-10-30T18:24:00Z [Description] This is a wonderful salad, good for Thanksgiving but we make it all year round. This is a traditional Sepharidic recipe. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/48/8/pictKXCUE.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Southwest Asia (middle East]", "Moroccan", "African", "Asian", "European", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Kosher", "Winter", "Christmas", "Hanukkah", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "2", "1/4", "3", "1/4", "1"] [RecipeIngredientParts] ["pumpkin puree", "paprika", "garlic cloves", "ground cinnamon", "lemon juice", "salt"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 25.7 [FatContent] 1.8 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 73.2 [CarbohydrateContent] 2.8 [FiberContent] 0.3 [SugarContent] 0.6 [ProteinContent] 0.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cut the the pumpkin (or winter squash] in half. Place cut side down on a foil-lined baking sheet. Bake at 350°F for 1 hour or until tender. Separate pulp from skin and seeds. Mash pulp to make purée. Mix pumpkin purée with remaining ingredients, blending well. Refrigerate. Serve chilled with cous cous.
[Name] Trifle [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-10-30T18:24:00Z [Description] I made this for the first "Murder Mystery" dinner party I attended back in high school. It's a great dessert. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "European", "Kid Friendly", "Potluck", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["8", "1 1/2", "1 1/2", "1", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["cream cheese", "powdered sugar", "sour cream", "vanilla", "strawberry", "raspberries"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 1354.0 [FatContent] 82.4 [SaturatedFatContent] 51.2 [CholesterolContent] 263.4 [SodiumContent] 1017.7 [CarbohydrateContent] 140.9 [FiberContent] 0.3 [SugarContent] 90.0 [ProteinContent] 18.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix together all ingredients except for the instant cappucino mix and fruit. Layer the filling with the fruit. Sprinkle each layer with the instant cappucino.
[Name] Warm Ziti Salad with Balsamic Vinaigrette [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2001-10-30T18:24:00Z [Description] Something you'd expect to see on a restaurant menu, and perfectly creatable from the depths of your own kitchen! Don't be tempted to eat too much of it -- it's pretty delicious. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Low Cholesterol", "Healthy", "Kosher", "Potluck", "< 60 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "3", "2", "1", "1/2", "1/2", "1/2", "1", NA, "1/2"] [RecipeIngredientParts] ["ziti pasta", "fresh basil", "brown sugar", "salt", "fresh mushrooms", "garlic", "cherry tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 291.0 [FatContent] 5.6 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 594.8 [CarbohydrateContent] 51.1 [FiberContent] 2.8 [SugarContent] 8.6 [ProteinContent] 8.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] For Vinaigrette----------. In a small bowl combine basil, balamic vinegar, oil, brown sugar, 1/2 t. salt. Set aside. For the Salad------------. Spray a medium skillet with non-stick cooking spray and cook the vegetables for about 10 minutes, stirring throughout. In a large bowl, combine the ziti, the vegetable mixture and the vinaigrette. Season with salt and pepper and serve.
[Name] Country Chicken [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-10-30T18:24:00Z [Description] We eat a lot of chicken and it is always nice to find another good way to cook it, this is one of the good ones! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/49/1/picU7bfMf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/49/1/picwvcN08.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/49/1/piczYRYXW.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Canadian", "Kid Friendly", "Spicy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/4", "1 1/2", "1", "1/4", "1", "1", "1 -2", "1", "2", "1/4", "1", "1/4", "2"] [RecipeIngredientParts] ["all-purpose flour", "salt", "frying chickens", "butter", "margarine", "onion", "green pepper", "garlic", "tomato sauce", "water", "Tabasco sauce", "curry powder", "raisins"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 822.0 [FatContent] 56.4 [SaturatedFatContent] 19.8 [CholesterolContent] 244.0 [SodiumContent] 1481.0 [CarbohydrateContent] 21.4 [FiberContent] 3.0 [SugarContent] 9.9 [ProteinContent] 56.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Coat chicken in flour and salt. Saute in butter. remove and keep warm. Add next 3 ingredients, cook 3 minutes. Blend in next 5 ingredients, mix well. Add chicken, cover, simmer 30 minutes. Garnish with almonds.
[Name] Savory Stuffed Bell Peppers [AuthorId] 9240 [AuthorName] Lindsey Lawrence [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2001-10-30T18:24:00Z [Description] I made this recipe for a potluck and all of my friends loved it. The variety of colors, from the peppers to the stuffing, makes this dish beautiful and appetizing! Also, it is quite easy to make and, even though it is low fat, it is very filling. I recommend accompanying this entree with a light salad and a grain other than rice. This recipe came from one of my favorite cookbooks, [Images] character(0) [RecipeCategory] Grains [Keywords] ["Vegetable", "Southwestern U.S.", "Vegan", "Potluck", "Summer", "Savory", "Weeknight", "Oven", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "4", "1 1/2", "1", "5", "1", "2", "2", "4", "1/2", "1", "1", "1", "4"] [RecipeIngredientParts] ["boiling water", "bell peppers", "olive oil", "red onion", "garlic cloves", "rice", "dried thyme", "fresh basil leaves", "white wine", "tomato sauce", "Italian stewed tomatoes", "bay leaf", "fresh basil leaves"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 258.7 [FatContent] 1.6 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 590.1 [CarbohydrateContent] 53.8 [FiberContent] 3.9 [SugarContent] 8.2 [ProteinContent] 5.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°F. Place cut and seeded peppers in boiling water for five minutes. Run under cool water to stop the cooking process and set aside. In skillet or wok, add onions and garlic; sauté for 5 minutes on medium heat. Add Gimmie Lean or other soy product and cook 5 minutes. Separate soy chunks with wooden spoon so that the chunks are smaller than bite size. Add rice and spices and cook another 5 minutes. Add wine and cook five more minutes. Keep mixture on low heat until you are ready to stuff the peppers. In the meantime, heat the sauce. Put both the sauce and the Italian stewed tomatoes in a pot with the bay leaf and basil. Cook on medium heat for about 10 minute. Now you are ready to stuff the peppers! Be creative! Put the stuffed peppers on pan and cook in oven for approximately 30 minutes. Pour tomato sauce on each pepper and serve!
[Name] Pumpkin Bars With Cream Cheese Frosting [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-10-30T18:24:00Z [Description] Make and share this Pumpkin Bars With Cream Cheese Frosting recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Kid Friendly", "Kosher", "Summer", "Christmas", "Hanukkah", "Thanksgiving", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["2", "16", "2", "1/2", "1/2", "4", "2", "3", "1/3", "2", "1", "1"] [RecipeIngredientParts] ["sugar", "pumpkin", "Bisquick", "raisins", "eggs", "cinnamon", "cream cheese", "butter", "powdered sugar", "milk", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 145.2 [FatContent] 6.5 [SaturatedFatContent] 2.2 [CholesterolContent] 27.7 [SodiumContent] 101.2 [CarbohydrateContent] 20.9 [FiberContent] 0.4 [SugarContent] 16.8 [ProteinContent] 1.4 [RecipeServings] 40.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Grease Jelly roll pan. Beat sugar, oil, pumpkin and eggs on medium speed in mixer for 1 minute. Stir in Bisquick, cinnamon and raisins. Pour into prepared pan. Bake until tooothpick inserted in center comes out clean, about 25-30 minutes. Cool, frost, and cut into bars. Cream cheese frosting: Beat cream cheese, butter, milk and vanilla until creamy. Stir in powdered sugar.
[Name] Asparagus with Grainy Mustard Dressing [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-10-30T18:24:00Z [Description] Make and share this Asparagus with Grainy Mustard Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["20", "2", "1", "1", "1/4", NA, NA] [RecipeIngredientParts] ["asparagus spears", "grainy mustard", "white wine vinegar", "caster sugar", "light olive oil", "salt", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 144.8 [FatContent] 13.9 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 94.8 [CarbohydrateContent] 4.7 [FiberContent] 1.7 [SugarContent] 2.2 [ProteinContent] 2.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Trim tough ends off asparagus. Cook until just tender in a saucepan of boiling salted water. Drain and place on serving dish. Shake or whisk the dressing ingredients together and pour over asparagus. Serve hot or cold.
[Name] Mustard Mayonnaise [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-10-30T18:24:00Z [Description] Make and share this Mustard Mayonnaise recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Belgian", "European", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "3/4", NA, "10"] [RecipeIngredientParts] ["English mustard", "white wine vinegar", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 376.7 [FatContent] 42.0 [SaturatedFatContent] 7.3 [CholesterolContent] 47.4 [SodiumContent] 251.4 [CarbohydrateContent] 0.4 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 0.9 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Make sure all the ingredients are at room temperature before beginning. Put the mustard, egg yolks, vinegar, salt, and pepper into a mixing bowl. Place the bowl on a tea towel to stop it slipping. Using a wire whisk, beat in the oil a little at a time until you have incorporated it all. Once you have carefully added about the same volume of oil as the original mixture, you can increase the speed.
[Name] Butternut Squash Cookies [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2001-10-30T18:24:00Z [Description] Make and share this Butternut Squash Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Vegetable", "< 30 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "3/4", "3/4", "1 1/2", "2", "2 1/2", "1", "2", "1/2", "1/2", "1/4", "1", "1 1/2", "1/4", "2 1/2"] [RecipeIngredientParts] ["butter", "white sugar", "brown sugar", "eggs", "all-purpose flour", "baking soda", "ground cinnamon", "salt", "ground nutmeg", "ground ginger", "raisins", "pecans", "ground allspice", "baking powder"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 166.2 [FatContent] 7.5 [SaturatedFatContent] 2.4 [CholesterolContent] 22.2 [SodiumContent] 140.7 [CarbohydrateContent] 24.0 [FiberContent] 1.2 [SugarContent] 13.6 [ProteinContent] 2.3 [RecipeServings] 30.0 [RecipeYield] nan [RecipeInstructions] In a large mixing bowl, cream butter and sugars until fluffy. Beat in the eggs and squash. Stir well. Sift together the flour, baking soda, baking powder, and spices and add to mixture, stirring until well blended. Stir in raisins and nuts. Spoon onto cookie sheets and bake at 375 degrees F (190 degrees C] for 10-12 minutes .
[Name] Shrimp Saute [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-10-30T18:24:00Z [Description] A favoured Shrimp dish, looks pretty on a buffet and tastes as good! Can be used as an appy, spread shrimp out on a platter lined with baby greens,drizzle heated sauce from the saute pan over all, instead of serving in a bowl with rice. Or serve for dinner over brown rice. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Canadian", "Very Low Carbs", "Potluck", "Christmas", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1/4", "1/4", "1", "1", "1/4", "1/4", "1", "1", NA] [RecipeIngredientParts] ["jumbo shrimp", "fresh mushrooms", "green onion", "green peppers", "salt", "pepper", "butter", "margarine", "pimientos", "stuffed green olive", "lemon juice", "cornstarch", "brown rice"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 285.2 [FatContent] 14.0 [SaturatedFatContent] 7.6 [CholesterolContent] 316.5 [SodiumContent] 1972.4 [CarbohydrateContent] 6.7 [FiberContent] 0.9 [SugarContent] 1.4 [ProteinContent] 32.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Saute the first 6 ingredients in butter until shrimp is done. Stir in next 2 ingredients, (pimiento and lemon juice] heat thoroughly. Remove shrimp, keep warm. Add corn starch, cook over medium heat, stir until mixture starts to boil. Pour over shrimp. Serve over hot cooked brown rice. White rice if you would rather.
[Name] Moules Et Frites (Mussels and Fries) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2001-10-30T18:24:00Z [Description] Make and share this Moules Et Frites (Mussels and Fries) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Mussels", "Vegetable", "Belgian", "European", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3 1/2", "2", "1", "2", "1", NA, NA] [RecipeIngredientParts] ["mussels", "unsalted butter", "onion", "dry white wine", "fresh parsley", "mustard", "mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 233.8 [FatContent] 10.2 [SaturatedFatContent] 4.5 [CholesterolContent] 71.0 [SodiumContent] 570.8 [CarbohydrateContent] 8.9 [FiberContent] 0.2 [SugarContent] 0.7 [ProteinContent] 23.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Wash and clean the mussels. Discard any that are open and do not close when tapped sharply. Take a large lidded pan that will hold all the mussels. Add the mussels, butter, onion, white wine and half the parsley. Put over a high heat. Cover and cook until they are all open, removing the lid to turn the mussels occasionally. When they are all open remove from the heat and set aside for about 30 minutes to let any grit settle to the bottom of the pan. Scoop out the mussels with a large slotted spoon and divide between four plates. Pour all the juices from the pan over the mussels, holding back the last tbsp or so. Sprinkle the remaining parsley over the mussels and serve with mayonnaise. and chips.
[Name] Breaded Sirloin Steak in Gravy [AuthorId] 36127 [AuthorName] carolinerenee [CookTime] PT5H30M [PrepTime] PT5M [TotalTime] PT5H35M [DatePublished] 2001-10-30T18:24:00Z [Description] Make and share this Breaded Sirloin Steak in Gravy recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] "Weeknight" [RecipeIngredientQuantities] ["1", NA, "3/4", "1/4", "1"] [RecipeIngredientParts] ["flour", "butter", "water"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 492.6 [FatContent] 31.1 [SaturatedFatContent] 15.1 [CholesterolContent] 144.5 [SodiumContent] 182.6 [CarbohydrateContent] 17.9 [FiberContent] 0.6 [SugarContent] 0.1 [ProteinContent] 33.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Trim fat from steak and cut steak into smaller portions (should get about 5 or 6 small steaks] Salt and Pepper the steak as heavily as you prefer, and roll in the flour. Preheat Butter at Med High heat. Cook steak on one side until seared and brown, then flip steak and sear on other side for just about a minute to seal in the juices. Turn heat down to low and add water. Cover and cook at low heat for 1 to 1 1/2 hours. put meat on serving plate and mix gravy that is in the pan together and serve on mashed potatoes. Gravy should be thick enough but if desired add a little more flour to gravy and heat until gravy is as thick as desired. Quick note: I recommend using a non stick fry pan so as one reviewer mentioned you don't have trouble with the flour sticking to the pan.
[Name] Pumpkin Spice Cake with Orange Sauce [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-10-30T18:24:00Z [Description] Make and share this Pumpkin Spice Cake with Orange Sauce 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/13/50/0/picJnCj7L.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/50/0/picS53YWL.jpg"] [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Kosher", "Winter", "Christmas", "Hanukkah", "Thanksgiving", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "3/4", "2", "3/4", "1", "1 1/2", "1 1/2", "1/4", "1 1/2", NA, "1/3", "1", "1 1/2", "1"] [RecipeIngredientParts] ["margarine", "sugar", "eggs", "pumpkin", "vanilla extract", "all-purpose flour", "baking powder", "salt", "pumpkin pie spice", "powdered sugar", "light brown sugar", "cornstarch", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 342.9 [FatContent] 13.0 [SaturatedFatContent] 2.4 [CholesterolContent] 52.9 [SodiumContent] 296.1 [CarbohydrateContent] 52.8 [FiberContent] 0.8 [SugarContent] 31.9 [ProteinContent] 4.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Beat margarine at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in pumpkin and vanilla. Combine flour and next 3 ingredients; gradually add to sugar mixture, beating at low speed until blended after each addition. Pour into a greased and floured 9-inch round cakepan. Bake at 350F degrees 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool on a wire rack. Place a paper doily over cake; sift powdered sugar through a wire-mesh strainer over doily. Remove doily, and serve with Orange Sauce. To make the Orange Sauce----------. Whisk together all ingredients in a heavy saucepan until blended. Bring mixture to a boil over medium heat, whisking constantly; boil, whisking constantly, 1 minute.
[Name] Pumpkin Macaroons [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-10-30T18:24:00Z [Description] Make and share this Pumpkin Macaroons 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/13/50/1/picFAgtpt.jpg" [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Coconut", "Fruit", "Vegetable", "Nuts", "European", "Kid Friendly", "Kosher", "Winter", "Christmas", "Hanukkah", "Thanksgiving", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/4", "1", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["pecans", "unbleached flour", "lemon, rind of", "unsweetened flaked coconut", "maple syrup", "vanilla", "pumpkin puree"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 68.5 [FatContent] 4.7 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 3.6 [CarbohydrateContent] 6.3 [FiberContent] 0.8 [SugarContent] 2.8 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 20 cookies [RecipeInstructions] ["Combine pecans, flour, lemon peel& coconut in a medium bowl.", "Tip egg white into another med bowl& beat with a hand mixer till soft peaks form.", "Gradually beat in the syrup& vanilla, then fold into pecan mix, adding pumpkin as you go.", "Line cookie sheet with parchment paper& drop rounded teaspoonfuls onto it.", "Let relax at room temp 30 min.", "Preheat the oven to 300.", "Bake mid-oven till just beginning to brown, 25-30 min.", "Let cool on rack till completely cool.", "Store tightly covered." ]
[Name] Argentine Chicken Stew (Cazuela Gaucho) [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-10-30T18:24:00Z [Description] Here's a recipe for a Jewish dish which was originally designed to be cooked over a campfire. This stew is a dish typical of the cooking of a group of Jews who left Russia in the late nineteenth century to form an agricultural community in Argentina. Some of the early pioneers became gauchos and would have cooked this stew over a camp fire in a clay pot called a cazuela, from whic [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/50/2/picKqzuws.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/50/2/HlutV0UlSvemwCq0xB9k_20160827_201509.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/50/2/picnbmnYP.jpg"] [RecipeCategory] Stew [Keywords] ["Chicken", "Potato", "Poultry", "Vegetable", "Meat", "European", "South American", "Kosher", "Potluck", "Winter", "Hanukkah", "Weeknight", "Oven", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2", NA, NA, "3", "8", "1", "2", "3", "1 -2", "1", "1", NA, "1/2", NA, "1/2", "2", "1", "1/2", "1"] [RecipeIngredientParts] ["chicken", "flour", "olive oil", "carrots", "potatoes", "pumpkin", "parsnips", "onions", "garlic clove", "paprika", "bay leaf", "white wine", "barley", "corn", "green beans", "egg"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 385.1 [FatContent] 12.7 [SaturatedFatContent] 3.6 [CholesterolContent] 72.2 [SodiumContent] 109.7 [CarbohydrateContent] 46.3 [FiberContent] 7.7 [SugarContent] 6.5 [ProteinContent] 21.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Heat some oil in a Dutch oven. Dredge the chicken pieces in seasoned flour. Saute the chicken until golden brown on all sides. Remove chicken and set aside. If necessary, add additional oil to the pan and saute the carrots, parsnips, potatoes and squash until golden brown. Remove vegetables and set aside. Saute onions until limp and translucent. Near the end of the onions' cooking time, add the garlic and paprika and saute 2-3 minutes. Return chicken and sauteed vegetables to the pan. Add bay leaf, white wine, salt and pepper and chicken stock to barely cover the stew. Bring to a boil, cover, and reduce the heat to a simmer. Cook for 20 minutes and add barley and corn cob slices. Cover and continue cooking for 30 minutes. Add green beans and thawed peas and cook for 10 additional minutes. Beat the egg. Add a little of the hot liquid from the pan and beat the egg vigorously. Add the egg to the pot and stir. Cook for an additional 5 minutes. Taste the stew and correct the seasoning, if necessary. Serve the stew in soup plates or deep dinner plates with a rim.
[Name] Turkey Mole Stew [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT2H30M [PrepTime] PT20M [TotalTime] PT2H50M [DatePublished] 2001-10-30T18:24:00Z [Description] There are quite a few steps to this recipe, but it's easy once you get the hang of it. Your family/guests will never believe there's chocolate in there. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Lunch/Snacks", "Poultry", "Meat", "Mexican", "Very Low Carbs", "Kosher", "Free Of...", "Potluck", "Winter", "Hanukkah", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["8 -10", "2", "3", "1/2", "1/2", "1", "2", "1/2", "1/2", "3/4", "1/2", "1/4", "2", "4", "2", "1 1/2", NA] [RecipeIngredientParts] ["turkey", "onions", "tomatoes", "ground coriander", "cayenne pepper", "garlic", "ground cinnamon", "ground cloves", "salt", "black pepper", "chicken broth", "chicken fat", "chicken broth", "sesame seeds"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 954.2 [FatContent] 53.4 [SaturatedFatContent] 14.7 [CholesterolContent] 314.2 [SodiumContent] 872.1 [CarbohydrateContent] 16.0 [FiberContent] 4.0 [SugarContent] 7.7 [ProteinContent] 99.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place the turkey pieces in a large saucepan and cover with water. Cover the pan and cook over a high heat for 15 minutes. Reduce the heat to medium and cook for an additional 45 minutes. Meanwhile, combine the onions, tomatoes, raisins, coriander, cayenne pepper, garlic, cinnamon, cloves, almonds, salt, pepper and boiling chicken broth in a large wooden mixing bowl. Mix to a paste. Preheat the oven to 450 degrees. In a large skillet, melt the chicken fat (or margarine] over a low heat. Add the chopped vegetables and spice mixture. Fry for 5 minutes, stirring constantly. Add the cold chicken broth and chocolate to the skillet. Cook for 10-12 minutes over moderate heat, or until the chocolate has completely melted. Stir constantly until the chocolate is evenly distributed throughout the mole sauce. Remove the turkey pieces from the saucepan in which they were simmered and drain well. Pat the pieces dry with paper towel. Arrange the turkey pieces in a large baking dish in a single layer. Bake, uncovered, for 30 minutes. Pour the sauce over the turkey pieces and lower the heat to 350 degrees. Cook for 30 minutes further. Sprinkle the dish with sesame seeds before serving, if desired.
[Name] Roasted Harvest Vegetables in a Baked Pumpkin [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H10M [PrepTime] PT15M [TotalTime] PT1H25M [DatePublished] 2001-10-30T18:25:00Z [Description] I got this recipe from the Virtual Jerusalem website and made it when we had guests for the High Holidays. Adapted from Vegetarian Cooking for Everyone, by Deborah Madison. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/50/4/D6kTLDsRe2juV5nRyoCQ_Stuffed%20pumpkin.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/50/4/ErrGbVqsRtuxW95xii9G_DSC_0632.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/50/4/YtF4JiN3S6uvuq2EPJZv_Stuffed%20pumpkin.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/50/4/picbtKo8P.jpg" ] [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "European", "Vegan", "Kosher", "Free Of...", "Winter", "Christmas", "Hanukkah", "Thanksgiving", "Weeknight", "Roast", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2 -3", "2", "6 -8", "4", "2", "1", NA, "5", "5 -6", NA, "1", NA, NA] [RecipeIngredientParts] ["red onions", "shallots", "garlic", "bay leaves", "kosher salt", "sea salt", "black pepper", "fresh rosemary", "fresh sage leaves", "olive oil", "pumpkin", "green pepper"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 78.3 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 462.5 [CarbohydrateContent] 15.8 [FiberContent] 4.1 [SugarContent] 4.3 [ProteinContent] 3.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cut off the top of the pumpkin in such a way that it gives you a\"top. \"Scoop out the seeds of the pumpkin and save them for toasting, or discard them. Clean out the inside of the pumpkin and rub with olive oil. Sprinkle with a bit of salt and add about 1/2 cup of water. Place the pumpkin in a 325 degree oven and bake for about 30 minutes until slightly softened on the inside. Remove from the oven and set aside. Peel and cut the root vegetables in large pieces all about the same size. Place them in a zipper type plastic bag with about 1/3 cup of olive oil. Close the bag and shake to coat the vegetables well. Pour the vegetables in a large roasting pan. Add the cut onions, shallots, minced garlic, and herbs. Stir with a large spoon. Sprinkle with the kosher or sea salt and some black pepper. Place the pan, uncovered, in a 425 degree oven. Roast for about 20 minutes, shaking the pan two or three times. Turn the pan and reduce the heat to 375 degrees and bake for another 20 minutes, shaking or stirring to keep the vegetables from burning. Continue baking until all veggies are soft, about 10-20 minutes more. Remove the vegetables to the warm pumpkin and cover with the top. Serve, adding small pieces of the softened pumpkin if you like. Remember to remove the bay leaves before eating. VARIATIONS: Add some roasted red or green peppers. Add a bit of cayenne pepper for a\"hot\" taste.
[Name] Italian Spinach Dumpling & Ground Beef Stew [AuthorId] 10113 [AuthorName] southern chef in lo [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-10-30T18:25:00Z [Description] Make and share this Italian Spinach Dumpling & Ground Beef Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Vegetable", "Meat", "European", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "2", "1/4", "1", "2", "1/4", "1", "1/2", "2", "1", "1/4 - 1/3"] [RecipeIngredientParts] ["ground beef", "water", "all-purpose flour", "baking powder", "salt", "frozen chopped spinach", "romano cheese", "parmesan cheese", "egg", "milk"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 448.7 [FatContent] 26.1 [SaturatedFatContent] 7.9 [CholesterolContent] 92.8 [SodiumContent] 726.7 [CarbohydrateContent] 30.1 [FiberContent] 3.7 [SugarContent] 8.0 [ProteinContent] 22.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In large skillet, brown ground beef in 2 tablespoons of oil; drain. Add spaghetti sauce, mushrooms, salad dressing, and water; mix well. Bring to boil. Reduce heat, simmer while preparing dumplings, stirring occasionally. In medium bowl, combine the flour, baking powder and salt; blend well. In small bowl, combine spinach, cheese, 2 tablespoons of oil, egg and 1/4 cup of milk; mix well. Add to dry ingredients; stir until just moistened, adding more milk if necessary to form a soft dough. Drop by rounded tablespoonfuls onto hot stew mixture. Cover tightly. Simmer 12-15 minutes or until the dumplings are fluffy and no longer doughy on bottom.
[Name] Flemish Beef & Beer Stew [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT2H15M [PrepTime] PT5M [TotalTime] PT2H20M [DatePublished] 2001-10-30T18:25:00Z [Description] Make and share this Flemish Beef & Beer Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Lunch/Snacks", "Vegetable", "Meat", "Belgian", "European", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1/2", "1/2", "6", "1", "3", "1/4", "1/2", "2", NA, "24", "24"] [RecipeIngredientParts] ["onions", "flour", "garlic cloves", "salt", "brown sugar", "wine vinegar", "parsley", "thyme", "ground pepper", "beef broth", "beer"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 811.5 [FatContent] 46.7 [SaturatedFatContent] 13.9 [CholesterolContent] 151.3 [SodiumContent] 1908.4 [CarbohydrateContent] 30.4 [FiberContent] 2.3 [SugarContent] 11.3 [ProteinContent] 59.1 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Preheat oven at 325 F degrees. Cut stew meat into rather small pieces and roll lightly into the flour. Heat oil, then stir fry meat, a little at a time, until golden. Do the same with onion and garlic, adding more oil if needed. Place everything in a 6-8 quart deep pan, adding the brown sugar, 2 tablespoons of vinegar, parsley, thyme, salt and pepper. Mix. Add hot broth and beer. Cover and bake for 2 hours. Remove pan from the oven, place it on the stove over medium fire, add balance of vinegar and bring sauce to boiling. Cover and cook for 15 minutes longer.
[Name] Cowboy Steak and Vegetable Soup [AuthorId] 10113 [AuthorName] southern chef in lo [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-10-30T18:25:00Z [Description] Make and share this Cowboy Steak and Vegetable Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegetable", "Meat", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/4", "2", "1", "2", "1", "1", "1", "1", "2", "1", "1"] [RecipeIngredientParts] ["boneless beef sirloin", "dried basil leaves", "salt", "pepper", "garlic cloves", "beef broth", "chunky salsa", "picante salsa", "frozen green beans", "potato", "onion", "red bell peppers", "great northern beans", "fresh spinach"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 321.4 [FatContent] 6.4 [SaturatedFatContent] 1.8 [CholesterolContent] 45.4 [SodiumContent] 1212.7 [CarbohydrateContent] 40.3 [FiberContent] 10.6 [SugarContent] 6.6 [ProteinContent] 27.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut the beef in to 1/4 inch thick strips; cut each strip into 1 inch pieces. In a medium bowl, combine beef, basil, salt, pepper, garlic, and oil; toss to coat. Heat large saucepan over medium-high heat until hot. Add the beef mixture; cook and stir for 4-5 minutes or until browned. Stir in the broth, salsa, vegetables, onion, and red pepper. (DONOT STIR IN THE CAN OF BEANS OR THE SPINACH YET]. Bring to a boil over medium-high heat. Reduce heat to low, simmer 25 minutes or until onions and red peppers are tender. Stir in the beans and cook 4-5 minutes or until heated thoroughly. Stir in the spinach.
[Name] Chicken in Mustard Sauce [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-10-30T18:25:00Z [Description] Make and share this Chicken in Mustard Sauce 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/13/50/8/picFDiBJ3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/50/8/picH5t8zv.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Meat", "Canadian", "Kid Friendly", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/2", "2", "1", "2", "1/4", "1", "1/4", "1/2", "3/4", "1", "1/2", "1", NA] [RecipeIngredientParts] ["all-purpose flour", "salt", "garlic cloves", "onion", "boneless skinless chicken breasts", "butter", "margarine", "chicken bouillon cube", "water", "lemon juice", "dry mustard", "granulated sugar", "cornstarch", "water", "pine nuts"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 218.6 [FatContent] 12.7 [SaturatedFatContent] 7.5 [CholesterolContent] 64.8 [SodiumContent] 598.1 [CarbohydrateContent] 10.8 [FiberContent] 0.6 [SugarContent] 2.1 [ProteinContent] 15.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix first 4 ingredients together, coat chicken thoroughly. Saute chicken in butter until golden, about 5 minutes. Add water and bouillon cube. Cover and simmer 30 minutes. Remove chicken to warm platter. Whisk together remaining ingredients. Stir into chicken broth, cook until thickened. Pour gravy over chicken. Sprinkle with pine nuts just before serving.
[Name] Szechuan Green Beans [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2001-10-30T18:25:00Z [Description] Make and share this Szechuan Green Beans 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/13/50/9/picEJKkMU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/50/9/pic1sKf9h.jpg"] [RecipeCategory] Beans [Keywords] ["Vegetable", "Microwave", "< 30 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["6", "2", "4", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["garlic", "ginger", "green onions", "olive oil", "fresh green beans", "red pepper flakes", "soy sauce"] [AggregatedRating] 4.0 [ReviewCount] 8.0 [Calories] 53.3 [FatContent] 2.5 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 174.3 [CarbohydrateContent] 7.2 [FiberContent] 2.4 [SugarContent] 2.8 [ProteinContent] 2.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Finely chop garlic in a food processor. Add ginger, green onions and oil, process until finely chopped. Transfer to a 1 1/2 quart microproof bowl. Microwave on high for 2 minutes. Add green beans, pepper flakes and soy. Toss well, cover, microwave on high 9-10 minutes , stirring 3 times. Serve.
[Name] Mussels With Curry Cream Sauce [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2001-10-30T18:25:00Z [Description] Make and share this Mussels With Curry Cream Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Mussels", "Vegetable", "Belgian", "European", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "14", "1", "1", "1", "1", "1", "1/2", "1", "5"] [RecipeIngredientParts] ["mussels", "dry white wine", "butter", "onion", "carrot", "sultana", "curry powder", "tomato puree", "apple"] [AggregatedRating] nan [ReviewCount] nan [Calories] 350.4 [FatContent] 16.5 [SaturatedFatContent] 8.7 [CholesterolContent] 89.5 [SodiumContent] 530.1 [CarbohydrateContent] 17.9 [FiberContent] 1.3 [SugarContent] 7.0 [ProteinContent] 20.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put the mussels in a saucepan with the wine and place over a high heat. Bring to the boil and cook, stirring, until all the mussels have opened. Strain the cooking liquid into a jug through a fine sieve. Discard any mussels that have not opened fully. Return the mussels in their shells to the pan. Cover and set aside. Melt the butter in another saucepan. Add the carrot and onion and cook over a low heat for 2 minutes or until softened but not browned. Add the sultanas, curry powder, and tomato puree. Cook, stirring, for one minute. Gradually stir in the strained mussel liquid. Peel the apple, cut it into wedges and add to the sauce. Simmer gently for five minutes. Add the cream. Pour the sauce over the mussels and heat through gently. Serve at once with some crusty bread to mop up the juices.
[Name] Chicken Stir Fry with Snow Peas and Cashew Nuts [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-10-30T18:25:00Z [Description] Make and share this Chicken Stir Fry with Snow Peas and Cashew Nuts 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/13/51/1/picppeUYr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/51/1/picWthEWw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/51/1/piczR0P1V.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/51/1/pic3NQaPT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/51/1/picdvcEMH.jpg" ] [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "< 30 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["500", "1", "1/3", "1/3", "1", "2", "1", "2", "3", NA, "60"] [RecipeIngredientParts] ["chicken thigh pieces", "cornflour", "dry sherry", "soy sauce", "garlic", "ground ginger", "onions", "snow peas", "unsalted cashews"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 468.9 [FatContent] 33.5 [SaturatedFatContent] 7.6 [CholesterolContent] 105.6 [SodiumContent] 380.4 [CarbohydrateContent] 13.2 [FiberContent] 1.7 [SugarContent] 3.6 [ProteinContent] 25.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Mix together the cornflour, sherry, stock, and soy sauce.", "Set aside.", "Place oil and garlic in a wok or large fry pan, heat over medium heat until the garlic sizzles.", "Add the chicken and stir fry until lightly brown.", "Reduce heat, add ginger, onions and continue to stir fry for 2 minutes.", "Add snow peas and cashew nuts and cook 1 minute more.", "Stir the cornflour and sherry mixture and pour into the wok, continue to stir over heat until sauce thickens.", "Pile onto serving dish and serve with rice." ]
[Name] Snowman Soup [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-10-30T18:25:00Z [Description] I found this at the Home Cooking section of about.com. Seems like a novel idea for the kiddies, even if you don't celebrate Christmas. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/51/2/pic7hGQkT.jpg" [RecipeCategory] Candy [Keywords] ["Dessert", "Kid Friendly", "Kosher", "Winter", "Christmas", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "3", "10 -15", "1"] [RecipeIngredientParts] "miniature marshmallows" [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 208.2 [FatContent] 5.2 [SaturatedFatContent] 3.2 [CholesterolContent] 3.1 [SodiumContent] 159.3 [CarbohydrateContent] 37.5 [FiberContent] 1.5 [SugarContent] 29.6 [ProteinContent] 3.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Assemble the ingredients in a gift bag or small zipper food storage bag. To print a Snowman Soup Gift Tag go to: http://holidayorganizer.com Or, hand-write a gift tag with the following poem: Was told you've been real good this year, Always glad to hear it! With freezing weather drawing near, You'll need to warm the spirit. So here's a little Snowman Soup. Complete with stirring stick. Add hot water, sip it slow. It's sure to do the trick!
[Name] Layered Salad [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-10-30T18:25:00Z [Description] This is a fantastic salad which is slightly similar to a caesar salad but with more ingredients for greater taste. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/51/3/picJWN7I8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/51/3/picLSNE4P.jpg"] [RecipeCategory] Weeknight [Keywords] ["No Cook", "Refrigerator", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/2", "150", "2", "1", "2/3", "2/3", "1", "1/2"] [RecipeIngredientParts] ["lettuce", "red bell pepper", "onion", "bacon", "celery ribs", "carrot", "cheddar cheese", "sugar", "crouton"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 299.1 [FatContent] 18.9 [SaturatedFatContent] 8.0 [CholesterolContent] 56.3 [SodiumContent] 673.4 [CarbohydrateContent] 21.5 [FiberContent] 3.1 [SugarContent] 11.1 [ProteinContent] 11.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Arrange lettuce at the bottom of the bowl (Preferably a deep dish]. Sprinkle cooked bacon pieces. Cut and slice all of the vegetables except the carrots. It's best to grate them. Place all the vegetables on top of the bacon pieces. Sprinkle with cheese. Combine salad dressing and sugar in a separate bowl. Spread over the salad. Cover and refrigerate for an hour before serving. Before you serve toss the salad and add the croutons.
[Name] Egg Dish [AuthorId] 8714 [AuthorName] Debra Stuart [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-10-30T18:25:00Z [Description] Make and share this Egg Dish recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "Weeknight", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "6", "1", "1/2", "1", "2", NA] [RecipeIngredientParts] ["eggs", "milk", "dry mustard", "bacon bits", "cheese"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 170.2 [FatContent] 7.4 [SaturatedFatContent] 2.7 [CholesterolContent] 217.2 [SodiumContent] 260.4 [CarbohydrateContent] 15.7 [FiberContent] 0.7 [SugarContent] 1.8 [ProteinContent] 9.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] put all ingredients together the night before in a buttered dish. next morning, preheat oven to 375F and bake for 45 minutes.
[Name] Cheesy Potato Bake [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-10-30T18:25:00Z [Description] Make and share this Cheesy Potato Bake recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Potato", "Cheese", "Vegetable", "Kid Friendly", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1", "1/2", "2"] [RecipeIngredientParts] ["frozen hash browns", "onion", "sour cream", "butter", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 549.9 [FatContent] 41.3 [SaturatedFatContent] 22.1 [CholesterolContent] 79.3 [SodiumContent] 535.5 [CarbohydrateContent] 36.7 [FiberContent] 2.7 [SugarContent] 3.9 [ProteinContent] 11.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix together all ingredients, reserving 1 cup of cheese for topping. Bake at 350F degrees for 60-90 minutes. Add cheese for last 20 minutes. Crumbled (cooked] bacon or sausage may be added if desired.
[Name] Deviled Green Beans [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-10-30T18:25:00Z [Description] Green beans this easy to do are great. The mustard and vinegar give this a nice medium tart and hot dish. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegetable", "Low Protein", "Microwave", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "2", "2"] [RecipeIngredientParts] ["butter", "margarine", "prepared mustard", "sugar", "lemon juice", "vinegar"] [AggregatedRating] 4.0 [ReviewCount] 9.0 [Calories] 80.7 [FatContent] 4.2 [SaturatedFatContent] 2.5 [CholesterolContent] 10.2 [SodiumContent] 85.7 [CarbohydrateContent] 10.8 [FiberContent] 2.3 [SugarContent] 4.5 [ProteinContent] 1.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook beans on high for 9 minutes or until tender crisp in microwave, stir once then let sit covered Microwave butter or margarine in small bowl on high 45 seconds or until melted Add mustard, sugar, lemon juice and vinegar, stir until smooth. Drain beans, add mustard mixture, toss to combine. Microwave, covered, on high 1 minute or until heated through.
[Name] Orange-Carrot Soup [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT48H40M [PrepTime] PT10M [TotalTime] PT48H50M [DatePublished] 2001-10-30T18:25:00Z [Description] Make and share this Orange-Carrot Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Kosher", "Potluck", "Christmas", "Hanukkah", "Thanksgiving", "Ramadan", "Weeknight", "Stove Top"] [RecipeIngredientQuantities] ["1", "4", "1", "3", "1", "1", "1/4", NA, "1/4", "1"] [RecipeIngredientParts] ["butter", "carrots", "onion", "lemon juice", "salt", "plain yogurt", "sour cream", "of fresh mint"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 85.1 [FatContent] 2.6 [SaturatedFatContent] 1.5 [CholesterolContent] 6.4 [SodiumContent] 87.1 [CarbohydrateContent] 14.9 [FiberContent] 2.9 [SugarContent] 8.8 [ProteinContent] 1.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In large, heavy saucepan, melt butter over low heat. Cook carrots and onions, covered, for 10 minutes, stirring twice. Add vegetable stock and bring to boil. Reduce heat and simmer, covered, until carrots are tender, about 30 minutes. In blender or food processor, puree mixture until smooth. Combine with orange and lemon juices, hot pepper sauce, and salt to taste. If serving hot, heat through. If serving cold, cover and refrigerate for up to 2 days, and season to taste before serving. To serve, swirl a little yogurt into each soup bowl and garnish with chopped mint.
[Name] Sweet Stuffed Pumpkins [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-10-30T18:25:00Z [Description] Looking for a tasty snack during the holidays? This recipe for stuffed pumpkins comes from "The Family Treasury of Jewish Holidays" by Malka Drucker. Not only does it look and taste great, but it makes a handy snack during those hours meeting and greeting. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "European", "Vegan", "Kid Friendly", "Kosher", "Free Of...", "Winter", "Christmas", "Hanukkah", "Thanksgiving", "Roast", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", NA, NA, NA, NA] [RecipeIngredientParts] ["pumpkin", "salt", "raisins", "chocolate chips"] [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] 1.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350°F.", "Cut out the top of the pumpkin and the seeds and pulp into a large bowl.", "Wash the seeds until they are free of all the gooey pumpkin innards.", "Salt the seeds lightly on a cookie sheet covered with aluminum foil, then roast them in the oven for 15 minutes.", "While the seeds are roasting, line the inside of the pumpkin with aluminum foil.", "When the seeds have cooled off, mix them with nuts, raisins, and chocolate chips.", "Then put this whole mixture into the pumpkin and enjoy!" ]
[Name] Pumpkin Soup [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-10-30T18:25:00Z [Description] Make and share this Pumpkin Soup recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/51/9/pic0cDMNq.jpg" [RecipeCategory] Vegetable [Keywords] ["Kosher", "Potluck", "Winter", "Christmas", "Hanukkah", "Thanksgiving", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "4", "1/4", "2", "1/2", "1/8", "1/4", "1", "3", "1", "1/2"] [RecipeIngredientParts] ["onion", "green onions", "margarine", "butter", "all-purpose flour", "salt", "pepper", "ground ginger", "pumpkin"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 141.1 [FatContent] 11.6 [SaturatedFatContent] 4.0 [CholesterolContent] 13.2 [SodiumContent] 293.8 [CarbohydrateContent] 9.1 [FiberContent] 1.1 [SugarContent] 2.3 [ProteinContent] 1.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Saute onion and green onion in margarine in large saucepan. Saute until soft. Mix in flour, salt, pepper and ginger. Add first amount of vegetable stock, stirring until boiling and thickened. Process in blender to smooth. Stir in second amount of vegetable stock, pumpkin and cream. Heat through.
[Name] Garlic Rice with Pine Nuts [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-10-30T18:25:00Z [Description] Makes for a very nice and colorful rice dish. If you are a real garlic lover then you can up the amount by a few cloves. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/52/0/picd25cCW.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Rice", "Southwest Asia (middle East]", "Asian", "European", "Low Cholesterol", "Healthy", "Kosher", "Free Of...", "Potluck", "Christmas", "Hanukkah", "Thanksgiving", "Ramadan", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1", "1", "2", "2"] [RecipeIngredientParts] ["green pepper", "pine nuts", "garlic", "margarine", "rice", "parsley"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 443.4 [FatContent] 9.3 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 36.5 [CarbohydrateContent] 80.8 [FiberContent] 2.4 [SugarContent] 1.6 [ProteinContent] 8.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook peppers, pine nuts, and garlic in butter in large skillet over medium-high heat until light brown. Add rice and parsley; stir until thoroughly heated.
[Name] Fried Salmon Patties [AuthorId] 16766 [AuthorName] Adam K. [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-10-30T18:25:00Z [Description] We eat this dish for dinner or breakfast! For breakfast try them with grits. For dinner try serving with sweet peas and rice. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/52/1/pichdo4hP.jpg" [RecipeCategory] Breakfast [Keywords] ["< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1", NA] [RecipeIngredientParts] ["pink salmon", "flour", "eggs", "onion"] [AggregatedRating] 4.0 [ReviewCount] 11.0 [Calories] 178.5 [FatContent] 6.0 [SaturatedFatContent] 1.4 [CholesterolContent] 157.8 [SodiumContent] 102.9 [CarbohydrateContent] 6.0 [FiberContent] 0.5 [SugarContent] 1.4 [ProteinContent] 23.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Add salmon to a medium bowl (do not drain]. Remove bones; add the flour, eggs, onion and salt and pepper. Beat with an electric mixer until well incorporated. In a large skillet, heat enough oil to cover the bottom of the pan. With a medium spoon, add salmon spreading them into round patties (you can make large or small]. Let them cook on one side 10 minutes, then flip cook 10 minutes more. ENJOY!
[Name] Witches' talons [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2001-10-30T18:25:00Z [Description] Found this in a magazine. It mentioned that this recipe is sure to cook up a storm among friends. Enjoy! Happy Halloween! [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "High Protein", "High In...", "Halloween", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "6 -7", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["boneless chicken breasts", "all-purpose flour", "egg", "pitted black olives", "lettuce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 642.9 [FatContent] 26.5 [SaturatedFatContent] 7.0 [CholesterolContent] 192.1 [SodiumContent] 352.8 [CarbohydrateContent] 43.4 [FiberContent] 2.1 [SugarContent] 1.9 [ProteinContent] 53.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut the chicken breasts partway to look like fngers. The uncut can be the palm of the hand. Dust the chicken with flour and dip it in the egg that is beaten. Sprinkle breadcrumbs over it. Grill both sides of the hand for 5 minutes on a greased baking sheet. Trim the ends of the fingers with olives as fingernails and serve it on a bed of shredded lettuce.
[Name] Fruit Swirl Coffee Cake [AuthorId] 21656 [AuthorName] Carol [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-10-30T18:25:00Z [Description] Make and share this Fruit Swirl Coffee 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/13/52/3/picMk2TSO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/52/3/picdZ6Rt2.jpg"] [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Fruit", "Kid Friendly", "< 60 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1 1/2", "4", "1", "1", "3", "1 1/2", "4", "3", "3/4", "1", "2"] [RecipeIngredientParts] ["margarine", "shortening", "sugar", "eggs", "vanilla", "flour", "baking powder", "minute tapioca", "sugar", "powdered sugar", "milk"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 357.4 [FatContent] 11.5 [SaturatedFatContent] 2.8 [CholesterolContent] 49.9 [SodiumContent] 105.1 [CarbohydrateContent] 59.9 [FiberContent] 0.7 [SugarContent] 39.6 [ProteinContent] 4.4 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees Fahrenheit. Mix margarine and shortening together; add sugar and blend well. Then add eggs, vanilla and almond extract. Beat at high speed for 3 minutes. Sift the flour and baking powder together and add to the mixture. Spread 2/3 of the batter into a greased jelly roll pan. Set aside. Cook fruit in a sauce pan with the minute tapioca and sugar until the tapioca begins to thicken. Spread fruit filling on top of batter. Drop remaining batter on fruit filling by spoonfuls. Bake for 40-45 minutes. Cool 15 minutes. Combine powdered sugar and milk then drizzle this frosting on top.
[Name] Chicken Waterzooi Stew [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2001-10-30T18:25:00Z [Description] Make and share this Chicken Waterzooi Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Lunch/Snacks", "Chicken", "Poultry", "Vegetable", "Meat", "Belgian", "European", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "4", "6", "1", "2", "3", "1/4", "1", "1", NA, "1", "12", "3", NA] [RecipeIngredientParts] ["celery", "carrots", "boneless skinless chicken breast halves", "unsalted butter", "shallots", "leek", "minced garlic clove", "fresh thyme", "peppercorn", "half-and-half"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 335.6 [FatContent] 20.1 [SaturatedFatContent] 10.4 [CholesterolContent] 111.8 [SodiumContent] 207.3 [CarbohydrateContent] 13.2 [FiberContent] 2.1 [SugarContent] 3.1 [ProteinContent] 26.1 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Steam the celery and carrots for 5 minutes and set aside. Heat the oil and one tablespoon butter in a deep skillet; sauté chicken until golden and juices run clear (about 4 minutes per side]. Cool chicken slightly and cut crosswise into large pieces; cover with plastic wrap and set aside. Add remaining butter to pan and lightly sauté the shallots, mushrooms, leek, garlic and thyme for about 5 minutes. Add the St. Amand Ale and peppercorns, increase heat and simmer for about 15 minutes till the liquid is reduced by half, stirring to loosen brown bits in the pan. Stir in half & half and simmer for 10 minutes until sauce thickens. Add chicken, celery and carrots; heat through. Add salt and pepper to taste and serve immediately. Accompany with steamed new potatoes, a radicchio salad, and St. Amand French Country Ale.
[Name] Snow Peas with Mushrooms [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2001-10-30T18:25:00Z [Description] Make and share this Snow Peas with Mushrooms recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/52/5/13525.jpg" [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3/4", "3/4", "3", NA, "1", "1"] [RecipeIngredientParts] ["snow peas", "mushroom", "butter", "shallot", "ginger"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 89.5 [FatContent] 6.1 [SaturatedFatContent] 3.7 [CholesterolContent] 15.3 [SodiumContent] 46.3 [CarbohydrateContent] 6.7 [FiberContent] 2.1 [SugarContent] 3.2 [ProteinContent] 3.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Lightly cook snow peas in boiling water (1-2 minutes] and drain. Melt butter in skillet, add mushrooms with salt and pepper. Cook stirring constantly about 2 minutes. Add snow peas, ginger and shallots. Toss to blend and cook about 30 seconds. Serve immediately.
[Name] Homemade Low Calorie Potato Chips [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT8M [PrepTime] PT5M [TotalTime] PT13M [DatePublished] 2001-10-30T18:25:00Z [Description] Make and share this Homemade Low Calorie Potato Chips 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/13/52/6/gPdZUqsXT42gIH0HaL6t-baked-potato-chips.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/52/6/u52xkhVpSqWlb3LjwzL9-DSC_0254.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/52/6/IFTHRJgHRjOj0zwLD8Sh-DSC_0270.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/52/6/picCijh7K.jpg" ] [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Vegetable", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Kosher", "Free Of...", "Microwave", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", NA] [RecipeIngredientParts] ["potato", "olive oil", "salt"] [AggregatedRating] 5.0 [ReviewCount] 60.0 [Calories] 304.0 [FatContent] 2.6 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 22.2 [CarbohydrateContent] 64.5 [FiberContent] 8.1 [SugarContent] 2.9 [ProteinContent] 7.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Pour oil in a plastic Ziploc baggie, along with whatever seasoning or spice preferred. Put potato slices in bag. Blow up the bag and quickly seal it shut. Shake vigorously until all the slices are coated. Arrange slices in a circle on a microwave-proof plate. Microwave on high for 4 minutes. Turn chips over and re-arrange them so they cook evenly. Microwave again for 2 minutes. Turn. Watch them carefully and microwave again for about 2 minutes or until they start to brown. They must brown a little in places or they will not crisp up. Remove and let cool. The chips crisp when cooling.
[Name] Sweet Cauliflower Soup [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-10-30T18:25:00Z [Description] This is so easy, and so dietetic that you expend more calories preparing it than you do eating it. A good alternative to potato-leek soup. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cauliflower", "Vegetable", "Lactose Free", "Vegan", "Kid Friendly", "Kosher", "Free Of...", "Winter", "< 60 Mins", "Beginner Cook", "Stove Top", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["2", "4", "4", "2", "1"] [RecipeIngredientParts] ["carrots", "parsnips", "zucchini", "red onions", "frozen cauliflower"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 78.1 [FatContent] 0.8 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 43.5 [CarbohydrateContent] 16.6 [FiberContent] 4.2 [SugarContent] 9.8 [ProteinContent] 3.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Into an eight quart pot, place the vegetables and cover with water. Bring to a boil and let simmer until the vegetables are soft. Remove and blend about 1/2 of the vegetables. Return blended vegetables to the pot. Season to taste.
[Name] Garlic String / Green Beans [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-10-30T18:25:00Z [Description] Make and share this Garlic String / Green Beans 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/13/52/8/picjZEnTs.jpg" [RecipeCategory] Vegetable [Keywords] ["European", "Vegan", "Low Cholesterol", "Kosher", "Free Of...", "Potluck", "Microwave", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["800", "2", "1", "75", "100"] [RecipeIngredientParts] ["frozen green beans", "garlic", "salt", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 170.4 [FatContent] 13.9 [SaturatedFatContent] 2.1 [CholesterolContent] 0.0 [SodiumContent] 109.3 [CarbohydrateContent] 9.9 [FiberContent] 4.6 [SugarContent] 1.7 [ProteinContent] 4.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Fill saucepan with water, when boiling, add green beans and cook for about 2 minutes, until just crunchy. Rinse immediately under cold water. Alternately, you can cook the beans in the microwave for a few minutes until heated through. Put margarine in pan and melt, add slivered almonds and toast, as the almonds begin to turn brown add lots of garlic. Add green beans and toss quickly.
[Name] Buckwheat Noodles with Mushroom Sauce [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT8M [PrepTime] PT8M [TotalTime] PT16M [DatePublished] 2001-10-30T18:25:00Z [Description] Buckwheat noodles are a nice change from egg noodles. They can be found in most larger grocery stores or in Oriental stores. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["12", "2", "1/2", NA, "2/3", "1"] [RecipeIngredientParts] ["buckwheat noodles", "butter", "margarine", "mushroom", "low-fat yogurt", "soy sauce"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 92.0 [FatContent] 6.6 [SaturatedFatContent] 4.1 [CholesterolContent] 17.7 [SodiumContent] 323.8 [CarbohydrateContent] 5.0 [FiberContent] 0.6 [SugarContent] 3.9 [ProteinContent] 4.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Pour boiling water over noodles, cover, let stand 8 minutes then drain. Melt butter in skillet and add mushrooms and saute 5 minutes. Season with salt and pepper. Stir in yogurt and soy sauce. Pour sauce over noodles and serve.
[Name] Mock Sauerbraten [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT26H [PrepTime] PT15M [TotalTime] PT26H15M [DatePublished] 2001-10-30T18:25:00Z [Description] Make and share this Mock Sauerbraten recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Canadian", "German", "European", "Kid Friendly", "Potluck", "Weeknight", "Roast", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "6", "10", "6", "1/8", "4", "1/2", "2/3"] [RecipeIngredientParts] ["water", "bay leaves", "cloves", "peppercorns", "ground ginger", "rump roast", "water"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 613.8 [FatContent] 37.8 [SaturatedFatContent] 12.6 [CholesterolContent] 138.3 [SodiumContent] 731.2 [CarbohydrateContent] 17.7 [FiberContent] 0.4 [SugarContent] 6.2 [ProteinContent] 48.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, combine italian dressing, 1 cup water, bay leaves, cloves, peppers and ginger. Add meat, turning to coat, cover and marinate in refrigerator about 24 hours turning occasionally or put marinade and meat into a large zip bag, push air out and seal. In a large dutch oven, brown meat, add marinade. Simmer covered 2 hours or until tender. Strain liquid from meat into medium saucepan and combine with 1/2 cup water and gingersnaps, Cook stirring constantly until smooth. Drizzle over meat slices or serve separately.
[Name] Banana Drop cookies [AuthorId] 8714 [AuthorName] Debra Stuart [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2001-10-30T18:25:00Z [Description] Make and share this Banana Drop 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/13/53/1/picvxZqhB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/53/1/pic5QCso4.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["2 1/4", "1", "2", "1/2", "3/4", "2/3", "2", "1", "1", "1/4", "1"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "baking soda", "salt", "shortening", "eggs", "banana", "vanilla", "cinnamon", "sugar"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 1107.7 [FatContent] 50.0 [SaturatedFatContent] 12.7 [CholesterolContent] 124.0 [SodiumContent] 1083.7 [CarbohydrateContent] 152.3 [FiberContent] 4.0 [SugarContent] 74.6 [ProteinContent] 14.4 [RecipeServings] nan [RecipeYield] 3 dozen [RecipeInstructions] sift flour, sugar, baking powder, soda salt. add shortening mix. then add eggs,bananas, vanilla and blend well. drop on ungreased cookie sheet. sprinkle with sugar and cinnamon mixture. bake at 400F degrees for 12 minutes.
[Name] Quick Chicken & Black Bean Quesadillas [AuthorId] 15913 [AuthorName] Elizabeth H. [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-10-30T18:25:00Z [Description] Quick, easy, and not too spicy! This scrumptious recipe conveniently makes use of items in your pantry. Great football or party food. Tested at high altitude. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Cheese", "Black Beans", "Beans", "Meat", "Southwestern U.S.", "Kid Friendly", "Spicy", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1", "1/8", "1/8", "1", "8", "4", NA, NA, NA] [RecipeIngredientParts] ["onion powder", "garlic powder", "seasoning salt", "chili powder", "cayenne pepper", "ground black pepper", "black beans", "monterey jack pepper cheese", "colby-monterey jack cheese", "flour tortillas", "salsa", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 1124.2 [FatContent] 54.6 [SaturatedFatContent] 27.0 [CholesterolContent] 210.8 [SodiumContent] 1921.1 [CarbohydrateContent] 71.7 [FiberContent] 16.7 [SugarContent] 2.6 [ProteinContent] 85.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Begin preheating oven to 375°F.", "Place chunk chicken in small bowl and flake lightly with fork.", "Combine spices in small bowl and sprinkle evenly over chicken.", "Toss well to coat.", "Set chicken mixture aside for 10 minutes.", "Place one tortilla on a baking pan.", "Spoon half the chicken mixture onto tortilla and spread evenly to within 1/4\" of edge.", "Spoon half the can of black beans on top of the chicken and spread evenly.", "Sprinkle half the cheese on top of the beans, spreading evenly.", "Top fillings with another tortilla.", "Spray top tortilla lightly with non-stick cooking spray.", "Repeat process with two remaining tortillas and fillings.", "Bake at 375°F for 10-15 minutes or until tortilla edges are slightly crisp and center is warm.", "Remove from oven and allow to cool for 2 minutes.", "Using a pizza cutter, carefully cut each quesadilla into 4-6 wedges.", "If desired, serve with individual bowls of salsa and/or sour cream for dipping.", "Serves 2-3 as a meal, 4-8 as an appetizer." ]
[Name] Cake [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-10-30T18:25:00Z [Description] Make and share this Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Russian", "European", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1 1/2", "3/4", "3/4", "4", "1", "1", NA] [RecipeIngredientParts] ["flour", "sugar", "sugar", "eggs", "vanilla", "baking powder"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 3171.3 [FatContent] 131.0 [SaturatedFatContent] 20.6 [CholesterolContent] 846.0 [SodiumContent] 648.5 [CarbohydrateContent] 459.1 [FiberContent] 5.3 [SugarContent] 312.7 [ProteinContent] 45.4 [RecipeServings] nan [RecipeYield] 1 Cake [RecipeInstructions] Beat egg whites, add half the sugar, refrigerate. Mix yolks with half the sugar. Add the vegetable oil, orange juice, flour, vanilla, baking powder, mix well. When done, add the egg whites. Bake in greased/ floured pan at 350°F for 30-40 minutes. When done, remove from pan immediately. When cooled, split horizontally. Spread a layer of whipped cream between the layers, then use whipped cream to frost the entire cake.
[Name] Berry slush [AuthorId] 8714 [AuthorName] Debra Stuart [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-10-30T18:25:00Z [Description] Make and share this Berry slush recipe from Food.com. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2/3", "3", "4", NA, "6"] [RecipeIngredientParts] ["light rum", "fresh strawberries", "frozen strawberries", "sugar", "strawberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 128.2 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.7 [CarbohydrateContent] 21.7 [FiberContent] 1.3 [SugarContent] 19.3 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] 8 cups [RecipeInstructions] In a blender combine lemonade and rum. Add strawberry's and sugar. blend until smooth. With blender running, add ice cubes, one at a time though opening of the lid to make 8 cups of slushy mixture. (if mixture becomes to thick add a little water.] garnish with strawberries.
[Name] Broccoli Lasagna Rolls [AuthorId] 9240 [AuthorName] Lindsey Lawrence [CookTime] PT45M [PrepTime] PT45M [TotalTime] PT1H30M [DatePublished] 2001-10-30T18:26:00Z [Description] If you are looking for a dish that takes some time to prepare, but is worth every second because the presentation is so pleasing, this is the dish for you! This recipe came from The Soy of Cooking by Marie Oser and is a great low-fat, vegan version of homemade lasagna. ENJOY! [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "Kosher", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "25", "1", "1", "1", "6", "4", "1/2", "2", "1", "3 3/4", "1/3", "4", "10", "1/2", "1", "1", NA] [RecipeIngredientParts] ["broccoli floret", "tomato sauce", "plum tomatoes", "Italian stewed tomatoes", "tomato paste", "Burgundy wine", "fresh basil leaves", "dried basil leaves", "garlic", "bay leaves", "firm tofu", "scallion", "garlic cloves", "broccoli", "nutritional yeast", "thyme", "fresh basil"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 240.2 [FatContent] 3.4 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 627.0 [CarbohydrateContent] 39.9 [FiberContent] 7.3 [SugarContent] 10.3 [ProteinContent] 14.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350°F.", "Blanch broccoli florets for 30 seconds in boiling water, then place broccoli in ice water to stop cooking process; set aside.", "Stir tomato ingredients together in saucepan over med-low heat.", "Add wine and stir.", "Add spices and simmer.", "Cook noodles and rinse in cool water.", "Place tofu in a mixing bowl and mash with hands, potato masher or whisk.", "Add all remaining ingredients except basil for garnish and stir, creating a ricotta-like mixture.", "Drain noodle and cover a 9x13 pan with tomato sauce mixture.", "Do not forget to remove the bay leaves.", "Place a noodle on a flat surface (ex. cutting board] and put filling along the center of the noodle, then roll the noodle up and place fold down in the cooking pan.", "Take two of the broccoli florets and tuck into both open ends of the noodle.", "Arrange the filled noodles 2 by 5 in the cooking pan, with the florets facing outward.", "Top with the remaining sauce and a basil leaf.", "Cover with foil and bake 30 minutes.", "Remove the foil and bake another 15 minutes." ]
[Name] Philippine Empanadas Filling [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-10-31T17:28:00Z [Description] This is a very tasty appetizer or part of an Oriental meal. It takes a little time to make but well worth it. You will need a dumpling dough recipe to go with this recipe and instructions how to cook the dumplings. Use your own recipe or go to Recipe #11031. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Vegetable", "Meat", "Asian", "< 60 Mins", "Steam", "Freezer", "Stove Top"] [RecipeIngredientQuantities] [NA, "3", "1", "3", "1", "8", "4", NA, "2", "3", "2"] [RecipeIngredientParts] ["Bergy Dim Sum #5, Steamed Shrimp Dumplings", "bacon", "garlic cloves", "onion", "raw chicken", "tomato sauce", "hard-boiled eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 640.7 [FatContent] 56.5 [SaturatedFatContent] 18.9 [CholesterolContent] 402.1 [SodiumContent] 608.5 [CarbohydrateContent] 9.6 [FiberContent] 1.2 [SugarContent] 4.2 [ProteinContent] 22.4 [RecipeServings] nan [RecipeYield] 2 dozen [RecipeInstructions] Fry the bacon until the fat runs. Remove from pan and add the lard (oil] and fry the garlic and onion until soft and golden Add sausage and bacon, partially cook. Add salt and pepper, tomato sauce, stir well. Lower heat cover and cook 15 minutes. Stir in the hard boiled eggs and gherkins. Allow to cool before filling dumplings. Follow instructions for Dim Sum #5 (Recipe #11031] to finish this recipe.
[Name] Margarita Fajitas Chicken [AuthorId] 22240 [AuthorName] Lori Fields [CookTime] PT20M [PrepTime] PT4H [TotalTime] PT4H20M [DatePublished] 2001-10-31T17:28:00Z [Description] This recipe was inspired by a meal I had at a local restaurant. The marinade is also great if you want to leave the chicken breasts whole and grill out in the summer. Of course, a good margarita or sangria are my beverages of choice with this dish. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/53/7/pic72GgS9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/53/7/picuDEUHz.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Mexican", "Summer", "Weeknight", "Refrigerator", "Stove Top"] [RecipeIngredientQuantities] ["12", "1/3", "1/3", "4", "1", "2", "1", "8", NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["Corona beer", "lime juice", "chicken breasts", "olive oil", "green peppers", "onion", "flour tortillas", "cheese", "black olives", "lettuce", "salsa", "sour cream", "diced tomato"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 526.5 [FatContent] 21.6 [SaturatedFatContent] 5.5 [CholesterolContent] 92.8 [SodiumContent] 479.0 [CarbohydrateContent] 39.4 [FiberContent] 3.3 [SugarContent] 3.8 [ProteinContent] 36.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl, combine liquid ingredients. Add chicken strips and refrigerate for at least 4 hours. (Overnight works best, if possible] Heat the olive oil in a cast iron skillet (it works best for blackening the chicken]. When thoroughly heated, add the chicken and cook until just starting to turn golden. Add the pepper and onion rings and cook until chicken starts to blacken and onions start to caramelize. Heat the tortillas in a tortilla warmer. If you don't have a tortilla warmer, I've found that putting the tortillas in a glass pie dish with a damp cloth covering them in a microwave for+/- 2 minutes works for me. Place 1 or 2 strips of chicken with some of the grilled onions and peppers in a tortilla. Top as desired with remaining ingredients. It's kinda fun to let people create their own.
[Name] Peanut Butter Cookies [AuthorId] 18510 [AuthorName] Meryl [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-10-31T17:28:00Z [Description] Make and share this Peanut Butter Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "2 1/2", "1", "1/2", "1 1/2"] [RecipeIngredientParts] ["unsalted butter", "crunchy peanut butter", "white sugar", "brown sugar", "eggs", "all-purpose flour", "baking powder", "salt", "baking soda"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1509.4 [FatContent] 81.5 [SaturatedFatContent] 35.3 [CholesterolContent] 227.8 [SodiumContent] 1231.1 [CarbohydrateContent] 177.6 [FiberContent] 7.3 [SugarContent] 108.7 [ProteinContent] 27.2 [RecipeServings] nan [RecipeYield] 4 dozen [RecipeInstructions] ["Cream together butter, peanut butter and sugars.", "Beat in eggs just until well blended.", "Sift together flour, baking powder, baking soda, and salt in a medium bowl.", "Lower the mixer speed and stir in flour mixture just until well combined.", "Chill batter for 1 hour.", "Preheat oven to 375°F", "Remove batter from refrigerator. Roll into 1 inch balls and place on baking sheets. Flatten with a fork, creating a criss-cross pattern.", "Bake about 10 minutes or until the edges start to lightly brown. Do not overbake." ]
[Name] Tofu Pumpkin Custard with Gingersnap Crumble [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-10-31T17:29:00Z [Description] Make and share this Tofu Pumpkin Custard with Gingersnap Crumble recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Soy/Tofu", "Beans", "Vegetable", "Kosher", "Winter", "Christmas", "Hanukkah", "Thanksgiving", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["12", "1", "2/3", "1", "1 1/2", "3/4", "1/2", "3", "8", "1", "2"] [RecipeIngredientParts] ["low-fat firm tofu", "pumpkin", "brown sugar", "cinnamon", "ginger", "clove", "white sugar", "light margarine"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 166.0 [FatContent] 1.1 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 99.5 [CarbohydrateContent] 37.3 [FiberContent] 1.0 [SugarContent] 27.4 [ProteinContent] 3.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Spray six 6-ounce ramekins with nonstick vegetable spray. To make the gingersnap topping: In a small bowl, stir together the gingersnap crumbs and sugar. Using a grater, shred the light butter and add it to the gingersnap mixture. With a pastry blender or two knives, cut in the light butter until the mixture resembles coarse crumbs. Set aside. To Make the Custards-------------. In a food processor or blender, purée the tofu until smooth. Add the pumpkin, brown sugar, rum extract, cinnamon, ginger and cloves. Purée until blended. Add the egg whites and mix just until blended (do not overmix]. Divide the pumpkin mixture among the six custard cups. Bake for 20 minutes. Remove the custard cups from the oven and sprinkle the gingersnap topping over the pumpkin mixture. Return to the oven and bake an additional 20 minutes, until the edges of the custard separate from the cups.
[Name] Ultra-Easy Pumpkin Pie Squares [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-10-31T17:29:00Z [Description] Make and share this Ultra-Easy Pumpkin Pie Squares recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Kid Friendly", "Kosher", "Winter", "Christmas", "Hanukkah", "Thanksgiving", "Halloween", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "2", "2/3", "1 1/2", "1", "1/2", "1/4", "1/2", "1/2", "1/4", "1", "1/3", "1/3"] [RecipeIngredientParts] ["butter", "margarine", "egg", "pumpkin", "eggs", "evaporated milk", "cinnamon", "ground ginger", "nutmeg", "ground cloves", "brown sugar", "sugar", "brown sugar", "cinnamon", "butter", "margarine", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 443.2 [FatContent] 20.2 [SaturatedFatContent] 10.0 [CholesterolContent] 85.3 [SodiumContent] 436.9 [CarbohydrateContent] 62.5 [FiberContent] 1.2 [SugarContent] 41.6 [ProteinContent] 5.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Grease and flour a 8X11 inch baking pan. Preheat oven to 350°. Disregard instructions on cake mix box, you're not going to bake a cake. Mix dry cake mix (minus 1 cup dry mix] and melted butter. Add egg and mix till it holds together (different cake mixes react differently, so you may need to add a small amount of milk 1/2 tsp. at a time, if necessary to hold mixture together]. Pat crust mixture into pan with your fingers, coating bottom and up the sides about 1 inch. Mix together the filling ingredients, along with the reserved 1 cup of dry cake mix, and pour into the crust. Mix the topping ingredients (minus the optional nuts] together with a fork or pastry blender till mixture is crumbly. Mix in nuts, if desired. Sprinkle topping mixture over filling and bake for 45-60 minutes or until a cake tester comes out clean. Cool and serve with whipped cream.
[Name] Roasted Pumpkin Risotto [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-10-31T17:29:00Z [Description] Make and share this Roasted Pumpkin Risotto 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/13/54/1/pico5MyPU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/54/1/picbXZQ6w.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/54/1/picMa6vV0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/54/1/picNuHHLI.jpg"] [RecipeCategory] Short Grain Rice [Keywords] ["Rice", "Vegetable", "European", "Kosher", "Free Of...", "Winter", "Christmas", "Hanukkah", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "1", "1", "2", "1", "6 -7", "4", "1/2", "1", "1", "2"] [RecipeIngredientParts] ["Japanese pumpkin", "garlic", "arborio rice", "dry white wine", "unsalted butter", "parmesan cheese", "Italian parsley", "fresh thyme", "shallots"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 271.8 [FatContent] 5.7 [SaturatedFatContent] 2.6 [CholesterolContent] 10.6 [SodiumContent] 99.1 [CarbohydrateContent] 42.9 [FiberContent] 1.7 [SugarContent] 0.9 [ProteinContent] 6.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450° F. Carefully cut the kabocha in half and remove the seeds with a spoon. Season each half with salt and pepper before placing in the oven. Roast for 30-45 minutes on a baking sheet. When cooled, scoop out flesh and reserve. Cook the risotto: In a medium sized, heavy sauce pan, heat 3 T of olive oil. Saute the onion to soften (2-3 minutes]. Add the Arborio rice and coat well with the oil while stirring. Over medium-high heat, add the white wine and begin to add the 6-7 cups of stock, a cup at a time, adding more as the rice absorbs it. Cook, stirring constantly, for 15-20 minutes or until the risotto is\"al dente. \"When ready to serve, finish by adding the Kabocha, butter, parsley and parmesan. The risotto should be smooth and shiny. IMPORTANT NOTE: In order to obtain best results, the stock added to risotto should always be hot before it is added.
[Name] Murag on Mondays [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-10-31T17:29:00Z [Description] From my friend Judy Montagu's food column in the Jerusalem Post -- Without more ado, a steaming plate of murug - an Oriental chicken soup, or soupy chicken, served over rice. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/54/2/pice8qPyv.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "Asian", "Indian", "Kosher", "Potluck", "Weeknight", "For Large Groups", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["150", "75", "1 -2", NA, "1", "2", "24", NA, "8 -10", NA] [RecipeIngredientParts] ["ginger", "garlic", "turmeric", "onion", "chicken", "vegetable bouillon cubes", "water", "potatoes"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 288.8 [FatContent] 12.1 [SaturatedFatContent] 3.5 [CholesterolContent] 57.5 [SodiumContent] 63.8 [CarbohydrateContent] 27.6 [FiberContent] 3.7 [SugarContent] 1.5 [ProteinContent] 17.6 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Place everything except the potatoes and coriander in the largest pot you have. Cover generously with water and cook for 3/4 hour. Add the potatoes and cook for a further 15-20 minutes,or until done. When nearly ready add the coriander. Serve over boiled rice, with large helpings of togetherness.
[Name] cipate [AuthorId] 15385 [AuthorName] stephanie [CookTime] PT7H [PrepTime] PT1H [TotalTime] PT8H [DatePublished] 2001-10-31T17:29:00Z [Description] Its a kind of a big meat pie that is a traditionnal meal here in Quebec...... hope you will like it... [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Pork", "Poultry", "Vegetable", "Meat", "Canadian", "Weeknight", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "1", NA, NA, "1", "8", "1", "2", "1/2", "1", "2", "3/4"] [RecipeIngredientParts] ["boneless chicken", "stewing beef", "onion", "potatoes", "eggs", "salt", "water", "all-purpose flour", "vegetable shortening"] [AggregatedRating] nan [ReviewCount] nan [Calories] 569.3 [FatContent] 33.9 [SaturatedFatContent] 11.4 [CholesterolContent] 111.5 [SodiumContent] 215.8 [CarbohydrateContent] 36.4 [FiberContent] 3.3 [SugarContent] 1.2 [ProteinContent] 28.6 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees. Mix chicken, pork, beef and veal togheter. Add onion and season to taste, then set aside. In a deep oven-baking dish, place salted pork fat. Cover with several layers of following ingredients: potatoes, meat preparation, small dough squares. End with a dough layer. Cover completely with water and add a pie shell made with remaining dough. Cover the baking dish. Cook in oven until dough begins to absorb a little fat. Uncover the baking dish and cook for another hour. Cover again, reduce to 300F and cook for about 6 hours. PIE DOUGH RECIPE------------. In a bowl, beat the eggs with the salt and water. In another bowl, mix all purpose flour with vegetable shortening, until mixture resembles coarse meal. Stir liquid in with two knifes, until dough gather into ball. Cover and chill dough for an hour.
[Name] Pumpkin Bread Pudding [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-10-31T17:29:00Z [Description] Make and share this Pumpkin Bread Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Vegetable", "Kosher", "Winter", "Christmas", "Hanukkah", "Thanksgiving", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["6", "16", "1", "1/2", "1/8", "1", "2", "1 1/2", "1", "1/4", "1/2"] [RecipeIngredientParts] ["pumpkin puree", "milk", "molasses", "brown sugar", "eggs", "cinnamon", "vanilla", "salt", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 586.5 [FatContent] 21.4 [SaturatedFatContent] 12.0 [CholesterolContent] 136.5 [SodiumContent] 588.9 [CarbohydrateContent] 91.8 [FiberContent] 2.2 [SugarContent] 63.5 [ProteinContent] 9.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Pre-heat oven to 350° F. Combine all ingredients, adding bread last. Sprinkle a little brown sugar and butter on top and bake, uncovered for 15 minutes. Serve warm or chilled.
[Name] Christmas Cosmopolitan [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] PT1M [PrepTime] PT24H [TotalTime] PT24H1M [DatePublished] 2001-10-31T17:29:00Z [Description] Make and share this Christmas Cosmopolitan recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Winter", "Christmas", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["vodka", "triple sec", "Cointreau liqueur", "cranberry juice", "rosemary sprig", "cranberries"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 120.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.1 [CarbohydrateContent] 4.1 [FiberContent] 0.0 [SugarContent] 3.6 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] To make the Rosemary infused vodka, coarsely chop 1 bunch of rosemary and put it in a fifth of vodka overnight and then strain out the rosemary. To make the drink, shake all the liquids in a cocktail shaker and then strain into a martini glass. Garnish with 1 cranberry and a little sprig of rosemary which will float at the top of the glass and look very Christmas-y.
[Name] Beth's Pizza Crust [AuthorId] 19832 [AuthorName] gwenrk [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-10-31T17:29:00Z [Description] This is an excellent crust that requires no time to rise. Why order out when you can just throw this pizza together? [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/54/6/picl2k3Lf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/54/6/01485305715.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/54/6/2Hgrlrs5Soexezc5XAsD_DSCN2807.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/54/6/yjVSfw4vRTGGaLsnZJUp_DSCN2809.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/54/6/AT9jEv1cRRmj0JSmcyN8_DSCN2800.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/54/6/picqpYgtt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/54/6/IoXHzkO9QrGHDacypIPJ_20160917_192835.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/54/6/y7EcmdcYSguPMVFNFEHh_10152569183559825.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/54/6/dCXb0gbcSmyI1M0ZxHRF_10152569183759825.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/54/6/JWQJXcVRrSie182xysAA_10453434_10203558712242200_7759899699371674402_n.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/54/6/hYNIUEPvTQgLGmu7Cott_10500553_10203558711802189_8359303840140274723_n.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/54/6/picjQG3w2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/54/6/picP1LPRM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/54/6/picTVNuQc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/54/6/picbervgb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/54/6/picdwikQW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/54/6/picheMh18.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/54/6/pic90RiVG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/54/6/picaVG0Mq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/54/6/picQ0m40I.jpg"] [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2 1/2", "2", "1", "1"] [RecipeIngredientParts] ["water", "flour", "olive oil", "sugar", "salt"] [AggregatedRating] 5.0 [ReviewCount] 217.0 [Calories] 1256.3 [FatContent] 12.6 [SaturatedFatContent] 1.8 [CholesterolContent] 0.0 [SodiumContent] 2342.7 [CarbohydrateContent] 245.6 [FiberContent] 10.3 [SugarContent] 5.0 [ProteinContent] 35.1 [RecipeServings] nan [RecipeYield] 1 pizza crust [RecipeInstructions] Combine yeast and warm water. Stir until dissolved. Add remaining ingredients and mix well. Let rest 5 minutes. Roll out to size and shape you need. (I have used this same size recipe in jelly roll pans and on round baking stones.] Bake at 450* for 15 minutes or until golden. A couple tips: Sometimes I omit the sugar. Instead, I add several good shakes of Italian seasoning mix (just dried herbs]. Use your imagination, this is hard to mess up.
[Name] James McNair's Molten Chocolate Babycakes [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT17M [PrepTime] PT20M [TotalTime] PT37M [DatePublished] 2001-10-31T17:29:00Z [Description] To keep the fudgy centres runny, time the preparation of the cakes so they can be served hot from the oven. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "< 60 Mins", "Oven", "Small Appliance"] [RecipeIngredientQuantities] ["12", "3", "2/3", "1/8", "4", "1/2", "1", NA] [RecipeIngredientParts] ["bittersweet chocolate", "unsalted butter", "granulated sugar", "salt", "eggs", "cake flour", "pure vanilla extract", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 229.7 [FatContent] 9.2 [SaturatedFatContent] 4.7 [CholesterolContent] 156.3 [SodiumContent] 96.2 [CarbohydrateContent] 31.6 [FiberContent] 0.2 [SugarContent] 22.7 [ProteinContent] 5.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Position oven racks so the cakes will bake in the middle of the oven; preheat oven to 400F.", "Grease and line six 6-ounce custard cups or souffle dishes.", "Here's how; using a pastry brush, lightly grease the bottom and sides of each pan with room-temperature solid shortening; place each pan on a sheet of parchment paper and trace around the bottom of the pan with a pencil, then cut out the traced shape with scissors; lay the parchment in the pan and use your hand to smooth out any wrinkles; if desired, lightly brush the paper with more solid shortening for easy removal of the paper after baking.", "Melt the chocolate and set aside to cool slightly.", "In a bowl or food processor, combine the butter, granulated sugar, salt and eggs and beat with an electric mixer at medium speed or process until well blended; add the flour and blend well.", "Add the vanilla and cooled chocolate and blend until smooth.", "Divide the batter evenly among the prepared baking dishes and smooth the surfaces with a small rubber spatula.", "Place on a baking sheet, transfer to the oven, and bake until the tops are well puffed, about 17 minutes.", "Remove the baking dishes to a wire rack to cool for about 5 minutes, then run a thin knife blade around the sides of each cake and invert directly onto individual serving plates; peel off the parchment.", "Sift a little powdered sugar over the tops of the cakes.", "James McNair recommends serving by spooning custard sauce or creme anglaise around each cake, then add dollops of mango and raspberry purees and swirling with a wooden skewer; he also recommends using edible gold leaf as the garnish instead of powdered sugar." ]
[Name] Karen's Tiramisu [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-10-31T17:29:00Z [Description] Make and share this Karen's Tiramisu recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "Kosher", "< 30 Mins", "No Cook", "Refrigerator"] [RecipeIngredientQuantities] ["2", "500", "85", "500", "1/2", "3 -4", "2 -4"] [RecipeIngredientParts] ["eggs", "cream cheese", "sugar", "ladyfingers", "strong black coffee", "brandy", "sherry wine"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 531.1 [FatContent] 28.9 [SaturatedFatContent] 16.3 [CholesterolContent] 349.8 [SodiumContent] 295.5 [CarbohydrateContent] 52.5 [FiberContent] 0.9 [SugarContent] 28.8 [ProteinContent] 13.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Make the Tiramisu at least one day before it is needed and store covered in the fridge. Beat the egg yolks with the sugar until light, then beat in the cheese, beating until smooth. Whisk the whites until stiff but not dry, and then fold these into the mixture. The whites will lose most of their volume and the finished result will be a softer cream rather than a mousse. Mix your chosen spirit with the coffee. Dip the biscuits one at a time into the coffee and arrange half of them in a single layer in a serving dish. (I normally use a Pyrex bowl that's about 10 inches in diameter and 3 inches high.] Spread half of the cream mixture over them. Now continue with the remaining fingers, pouring on any leftover coffee. Spread the second half of the cream over the top and sprinkle liberally with cocoa powder. Cover and store in the fridge for at least 24 hours.
[Name] Roasted Pumpkin Seeds [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2001-10-31T17:29:00Z [Description] Next time you carve pumpkins or cook fresh pumpkins don't throw out the pumpkin seeds. They make great snacks that are rich in fiber and kids love them. Purists will want only salt as a seasoning, but if you're feeling adventurous, experiment and have fun with seasoning blends. (From Fabulous Foods) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/54/9/JsgewQJLSS6aW20e2UPX_roasted-pumpkin-seeds_7691.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/13549/zOvIeYQ2Qja2UvTLT7Fr_1511639390388649568994.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/54/9/K7AsjkGuSoi754n0px0c_roasted-pumpkin-seeds_7695.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/54/9/DWHbk1L5Q2aHwuO1krZc_15116390297401380401352.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/54/9/ohkaP56iSsepmgcqcOm4_IMG_1988.PNG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/54/9/pic548LP3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/54/9/eYcM9TiOSG2W48KoqXWc_roasted-pumpkin-seeds_7672.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/54/9/picP4gA3J.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/54/9/picJoJDyu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/54/9/picjEnMs6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/54/9/picX4oyfl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/54/9/picXe2cGR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/54/9/picYudDh2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/54/9/picmggpmP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/54/9/picUR2u1a.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/54/9/13549.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["High Protein", "Kid Friendly", "Kosher", "High In...", "Halloween", "Roast", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["butter", "salt", "garlic powder", "cayenne pepper", "seasoning salt"] [AggregatedRating] 5.0 [ReviewCount] 161.0 [Calories] 1148.9 [FatContent] 102.5 [SaturatedFatContent] 21.6 [CholesterolContent] 20.1 [SodiumContent] 80.5 [CarbohydrateContent] 20.7 [FiberContent] 11.6 [SugarContent] 2.7 [ProteinContent] 58.6 [RecipeServings] nan [RecipeYield] 1 cups seeds [RecipeInstructions] Preheat oven to 300 degrees F. While it's OK to leave some strings and pulp on your seeds (it adds flavor] clean off any major chunks. Toss pumpkin seeds in a bowl with the melted butter or oil and seasonings of your choice. Spread pumpkin seeds in a single layer on baking sheet. Bake for about 45 minutes, stirring occasionally, until golden brown.
[Name] Delightful Punch [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-10-31T17:29:00Z [Description] I came up with this recipe when I had to make punch for a party at my daughters school. The Fuzzy Navel Mix really helps give this punch an extra kick. You could also add the alcohol for adults if you wished. I also call this Witches Brew for Halloween and mix it in a large soup pot (witches cauldron) and add gummy worms to it. Hope you enjoy this one as much as we have. For those interested in adding alcohol to this punch, follow the measurements on the can for the Bacardi Fuzzy Navel Mix. I prefer to use spiced rum if adding alcohol, but light or dark is just as good. We have also make this with Vodka. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Pineapple", "Tropical Fruits", "Fruit", "Kid Friendly", "Potluck", "< 15 Mins", "For Large Groups", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "2", "3", "4"] [RecipeIngredientParts] "ginger ale" [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 136.6 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 13.8 [CarbohydrateContent] 33.8 [FiberContent] 0.3 [SugarContent] 27.9 [ProteinContent] 0.9 [RecipeServings] 35.0 [RecipeYield] nan [RecipeInstructions] In a large punch bowl or container, mix all juices together. Add orange soda, ginger ale, and ice cream just before serving.
[Name] Charishma's Buttermilk Biscuits [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT12M [PrepTime] PT25M [TotalTime] PT37M [DatePublished] 2001-10-31T17:29:00Z [Description] Make and share this Charishma's Buttermilk Biscuits recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["5", "1", "1/2", "1/4", "1", "1/2", "1", "1/4", "1 3/4"] [RecipeIngredientParts] ["flour", "baking powder", "salt", "sugar", "baking soda", "butter", "dry yeast", "water", "buttermilk"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 99.5 [FatContent] 2.9 [SaturatedFatContent] 1.8 [CholesterolContent] 7.5 [SodiumContent] 132.3 [CarbohydrateContent] 15.8 [FiberContent] 0.5 [SugarContent] 2.1 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 35 biscuits [RecipeInstructions] Combine all the dry ingredients in a bowl and mix well. Stir in butter and mix until crumbly. Now dissolve yeast in water and stir into the dry mixture alongwith buttermilk. Roll out dough onto a floured surface and cut out biscuits. Place on a lightly greased baking pan and bake at 400 degrees for 12 minutes or until golden brown. Serve with tea or coffee.
[Name] Pumpkin Bisque [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-10-31T17:29:00Z [Description] Cubes of fresh apple, browned in a skillet, add the perfect contrast to this luscious, dairy-free soup. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/55/3/picexyzUC.jpg" [RecipeCategory] Vegetable [Keywords] ["Vegan", "Kosher", "Free Of...", "Potluck", "Winter", "Christmas", "Hanukkah", "Thanksgiving", "< 60 Mins", "Stove Top", "Small Appliance"] [RecipeIngredientQuantities] ["1", "1", "1", "4", "1", "1", "1/4", NA, "4"] [RecipeIngredientParts] ["canola oil", "granny smith apple", "leek", "sweet potato", "pumpkin puree", "dried thyme leaves", "chives"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 100.3 [FatContent] 1.0 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 7.6 [CarbohydrateContent] 22.8 [FiberContent] 3.0 [SugarContent] 4.2 [ProteinContent] 1.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large, heavy saucepan, heat oil over medium-high heat. Sauté the leek and chopped apple until the leek softens, about 4 minutes. Add the vegetable broth, yam, puréed pumpkin and thyme leaves. Bring the soup to a boil, reduce heat, and simmer until the yam and apple are soft when pierced with a knife, 20 to 25 minutes. Transfer the hot soup to a blender or food processor and purée. Pour it into 6 bowls, Garnish each bowl with a teaspoon of the chives, and serve.
[Name] Texas Sheet Cake [AuthorId] 22527 [AuthorName] mahatfield [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-10-31T17:29:00Z [Description] Make and share this Texas Sheet 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/13/55/4/AJwv41fwRT6reOy02uVq_IMG_1613.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/55/4/eamKNrLvTuKq3aaISC2Z_image.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/55/4/UH1GKRLoSkezEKlcyDnu_C75BEF98-C11F-4919-81C1-EF8EDAC2D6BE.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/55/4/MWzyLkN6TwSRz4BBkBqF_IMG_1619.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/55/4/SXUQE1woQDKPE2mblIIY_IMG_1633.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/55/4/YBmwyUHITFSqcJyGAdRR-texas-cake.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/55/4/vPbskMVQiZahsLMZQ73A-DSC_0158.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/55/4/aTM9O8fpSrqSkUYHmTX4-DSC_0154.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/55/4/picJpvrvO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/55/4/picNIqHwh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/55/4/picF1qyDN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/55/4/picrqdURg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/55/4/picNbjv0g.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/55/4/picQZpWCz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/55/4/piclfaaLM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/55/4/picJj9Qkf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/55/4/picSV9utr.jpg"] [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "4", "2", "2", "1/2", "1", "2", "1/2", "1", "1/2", "4", "6", "1", "1", "1"] [RecipeIngredientParts] ["margarine", "butter", "water", "white sugar", "white flour", "salt", "baking soda", "eggs", "sour cream", "vanilla", "margarine", "butter", "milk", "confectioners' sugar", "walnuts", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 106.0 [Calories] 669.0 [FatContent] 32.6 [SaturatedFatContent] 6.9 [CholesterolContent] 37.0 [SodiumContent] 493.3 [CarbohydrateContent] 91.3 [FiberContent] 1.9 [SugarContent] 71.0 [ProteinContent] 6.0 [RecipeServings] nan [RecipeYield] 1 sheet cake [RecipeInstructions] Batter: Put margarine (or butter], water and cocoa in a large pan and bring to a boil. Remove from heat and add the rest of the batter ingredients. Mix with electric mixer until smooth. Pour into an 11 x 16 x 1.5-inch jelly roll pan. Bake at 350° for 20 minutes. Frosting: Bring margarine (or butter], cocoa, and milk to a boil. Remove from heat and stir in confectioners' sugar and nuts. Add vanilla. Pour on cake as soon as it comes out of the oven.
[Name] Chocolate Lava Cake A La Mode [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT12M [PrepTime] PT20M [TotalTime] PT32M [DatePublished] 2001-10-31T17:29:00Z [Description] This chocolate cake is all the rage at trendy restaurants. Just crack it open to find a lovely gooey center. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/55/5/Yp19Aku4RG6sMESfrpSC_DSC_0967.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/55/5/y7n1XwspSwuXEil5OFxe_DSC_0968.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/55/5/Llq8tbQISzuT11brGpAi_DSC_0966.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/55/5/PwBexfjgT1O1LNGS4IXF_DSC_0971.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/55/5/picBP67KI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/55/5/picPgRsTD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/55/5/picXCz99q.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/55/5/picHsNvDA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/55/5/01457902760.jpeg" ] [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "< 60 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "6", "1 1/2", "1/2"] [RecipeIngredientParts] ["bittersweet chocolate", "unsalted butter", "eggs", "sugar", "flour"] [AggregatedRating] 5.0 [ReviewCount] 53.0 [Calories] 229.7 [FatContent] 14.2 [SaturatedFatContent] 8.4 [CholesterolContent] 106.9 [SodiumContent] 30.4 [CarbohydrateContent] 23.3 [FiberContent] 0.1 [SugarContent] 20.1 [ProteinContent] 3.1 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 400°F.", "Butter the bottom and sides of 15 4oz ramekins.", "Sprinkle with sugar, tapping to remove extra sugar.", "In double boiler, melt the chocolate and butter.", "Whisk until thoroughly melted.", "In a large bowl whisk together the eggs, sugar and flour until just blended Gradually whisk the chocolate into the egg mixture until combined.", "Evenly divide the mixture between the prepared ramekins, using about 1/3 cup for each Place the ramekins on a baking sheet for 10-12 minutes until the tops are firm and beginning to crack and the edges are set Remove from oven and serve immediately with ice cream." ]
[Name] Cream Cheese Pound Cake [AuthorId] 16459 [AuthorName] Elizabeth Fullerton [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-10-31T17:29:00Z [Description] Make and share this Cream Cheese Pound 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/13/55/6/picAdFadF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/55/6/pic7SrHBU.jpg"] [RecipeCategory] Dessert [Keywords] ["Weeknight", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "3/4", "3", "1/2", "8", "3"] [RecipeIngredientParts] ["eggs", "butter", "sugar", "cream cheese", "plain flour"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 367.0 [FatContent] 19.3 [SaturatedFatContent] 11.4 [CholesterolContent] 104.9 [SodiumContent] 180.0 [CarbohydrateContent] 44.9 [FiberContent] 0.5 [SugarContent] 30.4 [ProteinContent] 4.6 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Mix everything but the eggs and flour. Beat 6 minutes with a mixer. Add 6 eggs one at a time and reduce the speed of the mixer. Blend in the 3 cups of flour. Bake at 300 degrees for 1 1/2 hours.
[Name] Martha Stewart's Pumpkin Soup in a Pumpkin [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT50M [PrepTime] PT30M [TotalTime] PT1H20M [DatePublished] 2001-10-31T17:29:00Z [Description] Make and share this Martha Stewart's Pumpkin Soup in a Pumpkin recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Free Of...", "Thanksgiving", "Weeknight", "Stove Top", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "2 -3", "1", "1", "1 1/2", "1/2", "5", "1", "1/2", "1"] [RecipeIngredientParts] ["pumpkin", "onion", "garlic", "kosher salt", "dried thyme leaves", "peppercorns", "heavy cream", "fresh flat-leaf parsley"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 176.6 [FatContent] 10.3 [SaturatedFatContent] 5.4 [CholesterolContent] 34.4 [SodiumContent] 933.8 [CarbohydrateContent] 14.3 [FiberContent] 0.7 [SugarContent] 5.5 [ProteinContent] 7.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a covered saucepan, heat the stock, cubed pumpkin, onion, garlic, salt, thyme, and peppercorns to boiling; reduce heat and simmer, uncovered, 20 minutes. Remove 1/2 cup of the pumpkin with a slotted spoon; reserve. Simmer remaining pumpkin mixture, uncovered, 20 minutes longer; transfer to a large bowl. Preheat oven to 350F degrees. Cut the top off the sugar pumpkin and remove the seeds. Place the pumpkin on a baking sheet and bake for 20 minutes; set aside in a warm spot. Puree 2 cups of the pumpkin mixture in a blender or food processor; return pureed mixture to the pot. Repeat with remaining pumpkin mixture. Heat pureed mixture to boiling; reduce heat; simmer, uncovered, for 10 minutes. Stir warm cream and reserved pumpkin into soup. Place the warmed sugar pumpkin on a platter; ladle the soup in and garnish with parsley. Serve hot.
[Name] Pumpkin Spice Bars [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-10-31T17:29:00Z [Description] Make and share this Pumpkin Spice Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "Kosher", "Winter", "Christmas", "Hanukkah", "Thanksgiving", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "16", "8", "2", "1", "1", "1/2", "4", "1"] [RecipeIngredientParts] ["pumpkin", "canned pumpkin", "cream cheese", "vanilla extract", "confectioners' sugar", "flaked coconut", "canola oil", "eggs", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 122.2 [FatContent] 5.8 [SaturatedFatContent] 2.1 [CholesterolContent] 21.9 [SodiumContent] 77.0 [CarbohydrateContent] 16.7 [FiberContent] 0.3 [SugarContent] 13.5 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 50 bars [RecipeInstructions] Preheat oven to 350°F degrees. Grease a jelly roll pan (large baking sheet with a small edge all the way around]. In a large bowl using a mixer, at low speed blend cake mix with salad oil, eggs, and pumpkin. Blend until moistened. Then mix at medium speed for 2 minutes. Pour into prepared pan; bake until top is firm to touch; about 25 minutes. Meanwhile, at low speed beat cream cheese, vanilla and cinnamon. Add confectioners sugar; beat until smooth. spread evenly over completely cooled cake. Sprinkle with toasted coconut. To serve, cut in 2 inch bars.
[Name] Beefy Alphabet Soup [AuthorId] 15236 [AuthorName] Corbin Lee [CookTime] PT8H [PrepTime] PT10M [TotalTime] PT8H10M [DatePublished] 2001-10-31T17:29:00Z [Description] Make and share this Beefy Alphabet Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Low Cholesterol", "Healthy", "Kid Friendly", "Winter", "Weeknight"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["stewing beef", "tomato sauce", "stewed tomatoes", "water", "alphabet pasta"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 209.4 [FatContent] 8.2 [SaturatedFatContent] 3.1 [CholesterolContent] 25.6 [SodiumContent] 929.7 [CarbohydrateContent] 24.3 [FiberContent] 3.9 [SugarContent] 6.3 [ProteinContent] 11.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine beef, tomato sauce, stewed tomatoes, onion soup mix, and water in slow cooker. Cover. Cook on low 6-8 hours. Turn to high. Stir in vegetables and noodles. If needed, add more water. Cover. Cook on high 30 minutes, or until vegetables are tender.
[Name] Sausage and Potato Surprise [AuthorId] 6381 [AuthorName] Pat McCardle [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-10-31T17:29:00Z [Description] My Mom made this recipe when we were kids. The combination of potatoes really is good.It is a good cool weather dish, and so easy to make [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["European", "Potluck", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", NA, "2", "2", NA] [RecipeIngredientParts] ["white potatoes", "sweet potatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1034.7 [FatContent] 62.2 [SaturatedFatContent] 21.7 [CholesterolContent] 129.4 [SodiumContent] 3203.1 [CarbohydrateContent] 68.7 [FiberContent] 7.4 [SugarContent] 8.8 [ProteinContent] 48.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Start frying the sausage. If there is not enough grease from the sausage, add a little oil. Add potatoes and seasonings. Cover and fry over medium heat for about 10 minutes. Uncover and continue frying until all are cooked through.
[Name] Citrus Pumpkin Pie in a Nutty Crust [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-10-31T17:29:00Z [Description] Make and share this Citrus Pumpkin Pie in a Nutty Crust recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/56/1/picEJhroj.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Kosher", "Summer", "Christmas", "Hanukkah", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3", "1/4", "1/2", "2", "1 1/2", "1/2", "1/4", "1/2", "2", "1/2", "1", "1/2", "1/2", "1/4", "1/8", "1"] [RecipeIngredientParts] ["whole wheat flour", "walnuts", "water", "cinnamon", "pumpkin", "canned pumpkin", "plain low-fat yogurt", "brown sugar", "granulated sugar", "eggs", "salt", "cinnamon", "ginger", "nutmeg", "allspice", "clove", "orange zest"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 303.8 [FatContent] 13.6 [SaturatedFatContent] 2.1 [CholesterolContent] 55.6 [SodiumContent] 199.6 [CarbohydrateContent] 40.3 [FiberContent] 3.3 [SugarContent] 25.3 [ProteinContent] 8.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425°F. To Make Crust-------. Combine crust ingredients and press into a 9-inch pie pan. Set Aside. To Make Filling-------. Beat together pumpkin, yogurt, orange juice, sugars and eggs. Add salt, spices and orange zest and stir until thoroughly blended. Pour into pastry lined pie pan. Bake for 15 minutes; lower temperature to 350°F and continue baking for 45 minutes or until knife inserted in middle comes out clean.
[Name] Family Favorite Chicken [AuthorId] 22250 [AuthorName] L6364 [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-10-31T17:29:00Z [Description] Make and share this Family Favorite Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Kid Friendly", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "1/4", "1/4"] [RecipeIngredientParts] ["chicken breasts", "water", "seasoning salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 318.3 [FatContent] 17.8 [SaturatedFatContent] 5.2 [CholesterolContent] 98.9 [SodiumContent] 628.0 [CarbohydrateContent] 5.5 [FiberContent] 0.0 [SugarContent] 0.4 [ProteinContent] 32.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Salt and pepper chicken. Cook until brown. Mix soup with water and pour over top of chicken. Heat to boil, stirring occasionally. Lower heat and simmer for 30 minutes. Remove chicken and thicken with corn starch for gravy.
[Name] Pumpkin Peanut Soup [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-10-31T17:29:00Z [Description] The combination of peanut butter and cream, makes this unusual soup very rich. It goes together in a snap for an elegant first course. A hollowed out fresh pumpkin shell makes a unique serving tureen [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/56/4/piciaenud.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/56/4/pichhK1MS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/56/4/piciaenud.jpg"] [RecipeCategory] Fruit [Keywords] ["Vegetable", "Nuts", "African", "Kosher", "Potluck", "Winter", "Christmas", "Hanukkah", "Thanksgiving", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "2", "4", "2", "2", "5", "1", "1", "1/2", "1/2", "1", "1 1/2", NA] [RecipeIngredientParts] ["onion", "celery", "garlic", "butter", "flour", "creamy peanut butter", "pumpkin", "heavy cream", "half-and-half", "cayenne", "fresh ginger"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 288.4 [FatContent] 22.9 [SaturatedFatContent] 7.5 [CholesterolContent] 22.9 [SodiumContent] 172.0 [CarbohydrateContent] 16.1 [FiberContent] 2.9 [SugarContent] 5.2 [ProteinContent] 9.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Finely mince the onion and celery. Either use a garlic press for the garlic or mince extremely fine. Melt the butter in your stock pot and sauté the onion, celery and garlic in the butter for about five minutes or until soft. Add flour and stir for a minute or two until it's disolved. Add the stock, followed by the remaining indgredients, whisking the mixture so it remains smooth. Simmer for about fifteen minutes and serve.
[Name] Crustless Florentine Tart [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-10-31T17:29:00Z [Description] You can cut this tart in small wedges and serve as an appetizer or as an additional side dish, or cut larger pieces for a light entree. Since it is served chilled or at room temperature, this makes perfect picnic food. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Vegetable", "Kosher", "Free Of...", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1/4", "1", "1", "1", "1/4", "1"] [RecipeIngredientParts] ["frozen chopped spinach", "fresh garlic", "eggs", "parmesan cheese", "mace", "nutmeg", "salt", "part-skim ricotta cheese", "pine nuts", "olive oil"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 131.2 [FatContent] 8.6 [SaturatedFatContent] 3.0 [CholesterolContent] 65.2 [SodiumContent] 447.3 [CarbohydrateContent] 5.7 [FiberContent] 2.4 [SugarContent] 1.0 [ProteinContent] 9.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°. Cook the frozen spinach according to package directions. If using fresh spinach, wash it, remove the stems and cook with just as much water as will cling to the leaves. Cool and drain the spinach well; squeeze dry to remove excess juice. Combine with eggs, grated Parmesan, mace or nutmeg, seasoned salt, and ricotta cheese. Rub a 10-inch pie pan with olive oil and spread the spinach mixture evenly around the pan. Top with pine nuts. Bake for 20 minutes. Cool on a rack and refrigerate until packing your picnic basket. Remove from cooler about one hour before serving, depending on weather conditions.
[Name] Honey Pumpkin Mousse [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-10-31T17:29:00Z [Description] Make and share this Honey Pumpkin Mousse recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Vegetable", "Healthy", "Kosher", "Winter", "Christmas", "Hanukkah", "Thanksgiving", "< 15 Mins", "No Cook"] [RecipeIngredientQuantities] ["4", "3/4", "1", "2", "1 1/2", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["eggs", "honey", "solid pack pumpkin", "all-purpose flour", "ground cinnamon", "ground ginger", "ground nutmeg", "salt"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 203.2 [FatContent] 3.5 [SaturatedFatContent] 1.1 [CholesterolContent] 141.0 [SodiumContent] 146.2 [CarbohydrateContent] 41.4 [FiberContent] 0.8 [SugarContent] 36.1 [ProteinContent] 5.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In the top of a double boiler, combine egg yolks and honey. Cook over simmering water, stirring constantly, until mixture reaches 160°F. Transfer mixture to a medium bowl. Using electric mixer on high speed, beat egg whites until cool and glossy peaks form; set aside. In a medium saucepan, combine egg yolks, pumpkin, flour, spices and salt. Cook over medium heat, stirring constantly, until mixture boils; remove from heat. Gently stir 1/4 of the beaten egg whites into pumpkin mixture; gradually fold remaining egg whites into lightened mixture. Spoon mousse into dessert glasses; cover and chill.
[Name] Kovrizhka (Honey Cake) [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2001-10-31T17:29:00Z [Description] Make and share this Kovrizhka (Honey Cake) recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Russian", "European", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "150", "1/2", "2", "50", NA, NA] [RecipeIngredientParts] ["flour", "sugar", "honey", "baking soda", "eggs", "ground cinnamon", "clove"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 2238.5 [FatContent] 42.3 [SaturatedFatContent] 5.8 [CholesterolContent] 423.0 [SodiumContent] 972.5 [CarbohydrateContent] 426.1 [FiberContent] 13.7 [SugarContent] 227.3 [ProteinContent] 51.4 [RecipeServings] nan [RecipeYield] 1 Honey cake [RecipeInstructions] Beat the egg and sugar together until light. Mix in the honey, cinnamon, cloves and baking soda. Gradually stir in the flour and beat the batter till blended. Brown 2 tbsp of sugar in a small saucepan. To it, add 1 1/2 to 2 tbsp of water and bring to a boil. Add this to the batter with the honey to make the batter brown. Pour into a buttered baking pan that has been dusted with flour. Smooth the top and sprinkle the silvered almonds. Bake in a moderate oven for 15- 20 minutes. After the cake cools, cut it into 2 layers and spread a filling of jam in between. Dust with icing sugar and serve.
[Name] Five Meat Chili Con Carne With Beans [AuthorId] 20571 [AuthorName] panner50 [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2001-10-31T17:29:00Z [Description] Make and share this Five Meat Chili Con Carne With Beans recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Southwestern U.S.", "Spicy", "Weeknight", "For Large Groups", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/2", "1/2", "1", "1", "3", "4", "3", "1/4", "2", "2", "2", NA] [RecipeIngredientParts] ["beef", "pork", "lamb", "mild Italian sausage", "hot Italian sausage", "tomato juice", "tomato sauce", "onions", "garlic cloves", "chili powder", "cumin", "oregano", "kidney beans"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 288.7 [FatContent] 21.1 [SaturatedFatContent] 8.0 [CholesterolContent] 49.6 [SodiumContent] 892.1 [CarbohydrateContent] 11.4 [FiberContent] 2.4 [SugarContent] 6.6 [ProteinContent] 14.5 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] In a large pot brown meat in stages, about a 1/4 at a time. Remove meat. Add onion and garlic and cook until translucent. Return meat to the pot, add the tomato juice, and 1/2 the spices. Cook about 1 hour and add the tomato sauce and the rest of the spices. Let simmer about 2 hours; add the beans and simmer about 30 more minutes, then enjoy. I like mine served with corn bread and grated cheddar cheese.
[Name] Baked Pumpkins with Wild Rice Stuffing [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-10-31T17:29:00Z [Description] Make and share this Baked Pumpkins with Wild Rice Stuffing recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Brown Rice", "Long Grain Rice", "Rice", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Kosher", "Free Of...", "Winter", "Hanukkah", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2 -6", "2", "1", "1", "1", "1", "6", "6 1/2", "2", "3/4", "2", "1 -2", "1", "3/4", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["pumpkin", "olive oil", "onion", "red bell pepper", "green bell pepper", "zucchini", "garlic", "water", "long grain brown rice", "wild rice", "dried parsley", "salt", "pepper", "turmeric", "green peas", "corn", "carrot", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 335.1 [FatContent] 5.0 [SaturatedFatContent] 1.7 [CholesterolContent] 5.5 [SodiumContent] 408.4 [CarbohydrateContent] 63.8 [FiberContent] 5.3 [SugarContent] 6.1 [ProteinContent] 11.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 375° F. With a sharp knife, cut a 4- to 6-inch-wide lid off the top of each pumpkin. Use a large spoon to scoop out the seeds and stringy fibers, (use seeds for roasted pumpkin seeds, if desired, or discard]. Set a square of foil, over the opening cut on top of th pumpkin and set the lid on top of the foil (th foil is to keep the lid from falling back into the pumpkins]. Place prepared pumpkins in a baking pan filled with about 1/2 inch of water and bake until the insides are tender, about 45 minutes to 1 hour, depending on the size of your pumpkins. Remove from the oven and keep warm. While the pumkins are baking prepare the rice. In a large saucepan, heat the oil over medium-high heat. Add the onion, bell pepper, zucchini, and garlic, and sauté, until the vegetables are tender, about 8 minutes. Stir in the water, brown wild rice, parsley, salt, pepper, and turmeric, and bring to a simmer. Cover and cook over low heat until all of the liquid is absorbed, about 45 minutes. Fluff with a fork, and stir in the peas, carrots and corn. If desired, fold in the Parmesan or soy cheese. Set aside until the pumpkins are done. When the pumpkins are finished baking, discard the foil; spoon the rice mixture into the pumpkins and cover with the lids and serve. When serving, be sure to serve some of the inside of the pumpkin along with the rice stuffing.
[Name] Emeril Lagasse's Mississippi Mud Cake [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-10-31T17:29:00Z [Description] Make and share this Emeril Lagasse's Mississippi Mud Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Kosher", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "2", "1", "2", "1", "1/8", "1/2", "1 1/2", "5", "1 3/4", "1", "2"] [RecipeIngredientParts] ["unsalted butter", "unsalted butter", "all-purpose flour", "baking soda", "salt", "Bourbon", "brewed coffee", "sugar", "pure vanilla extract", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 646.6 [FatContent] 34.9 [SaturatedFatContent] 21.4 [CholesterolContent] 116.4 [SodiumContent] 220.5 [CarbohydrateContent] 73.4 [FiberContent] 4.0 [SugarContent] 44.1 [ProteinContent] 7.5 [RecipeServings] 8.0 [RecipeYield] 1 cake [RecipeInstructions] Preheat the oven to 275 °F. Grease a Bundt pan with 2 teaspoons of the butter, then lightly dust with the cocoa. Sift the flour with the baking soda and salt into a bowl, and set aside. Warm the bourbon and coffee in the top of a double boiler or a stainless steel bowl set over a pan of simmering water for 5 minutes. Add the chocolate and remaining butter and cook, stirring, until melted and smooth, about 3 minutes. Remove from the heat. Add the sugar and stir to dissolve. Cool slightly. Using a whisk or an electric mixer, stir the flour, 1/2 cup at a time, into the chocolate. Add the vanilla and eggs, whisking to mix well. Pour the batter into the prepared pan and bake for 1 hour. (The cake will be slightly soft in the middle.] Remove from the oven and let rest in the pan for 20 minutes, then turn out onto a cooling rack to cool for at least 30 minutes before serving.
[Name] Candy Apple Delight [AuthorId] 3038 [AuthorName] Debbie [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-10-31T17:29:00Z [Description] This recipe was made at a Pampered Chef party I held. It was gone in minutes (I almost didn't get any). I take it as a dessert to a lot of pot-luck parties. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Apple", "Tropical Fruits", "Fruit", "Low Protein", "Kid Friendly", "Potluck", "Christmas", "Thanksgiving", "Halloween", "< 30 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2", "3", "3", "1/2", "1"] [RecipeIngredientParts] ["Cool Whip", "crushed pineapple", "granny smith apples", "peanuts"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 366.2 [FatContent] 20.3 [SaturatedFatContent] 10.9 [CholesterolContent] 3.4 [SodiumContent] 67.9 [CarbohydrateContent] 44.5 [FiberContent] 4.1 [SugarContent] 35.6 [ProteinContent] 6.3 [RecipeServings] nan [RecipeYield] 7 cups [RecipeInstructions] Combine Cool Whip and pineapple in large bowl. Peel, core and slice apples. Quarter slices. Cut candy bars into small cubes. Chop peanuts. Fold apples, candy and peanuts into Cool Whip mixture.
[Name] Italian Marinated Bean Salad [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-10-31T17:29:00Z [Description] Make and share this Italian Marinated Bean Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "Kosher", "Potluck", "< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1", "2", "1", "1", "1", "1", "8", "1/2", "1/2", "1/4", "3", "2", "2", "1", "1/8", NA] [RecipeIngredientParts] ["zucchini", "kidney beans", "frozen green beans", "green pepper", "onion", "bow tie pasta", "wine vinegar", "sugar", "lemon juice", "prepared mustard", "fresh parsley", "garlic powder", "Tabasco sauce", "leaf lettuce"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 260.9 [FatContent] 11.3 [SaturatedFatContent] 1.6 [CholesterolContent] 16.0 [SodiumContent] 318.4 [CarbohydrateContent] 35.0 [FiberContent] 5.4 [SugarContent] 10.7 [ProteinContent] 7.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Combine all the ingredients except for the lettuce. Mix well. Chill several hours. Serve over lettuce.
[Name] Beef Soft Tacos [AuthorId] 19702 [AuthorName] John Clotfelter [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-10-31T17:29:00Z [Description] Make and share this Beef Soft Tacos 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/13/57/3/picvkiFC3.jpg" [RecipeCategory] Cheese [Keywords] ["Meat", "Tex Mex", "Southwestern U.S.", "Mexican", "Kid Friendly", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "3/4", "1/4", "1/4", "1 1/2", "1", "1", "1/4", "5", NA, NA, NA, NA] [RecipeIngredientParts] ["ground beef", "flour", "salt", "paprika", "chili powder", "garlic powder", "onion powder", "water", "tortillas", "lettuce", "cheese", "sour cream", "tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 30.0 [Calories] 255.8 [FatContent] 10.5 [SaturatedFatContent] 3.6 [CholesterolContent] 30.8 [SodiumContent] 685.2 [CarbohydrateContent] 26.6 [FiberContent] 1.9 [SugarContent] 1.0 [ProteinContent] 12.7 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl combine the beef with the flour, salt, minced onion, paprika, chili powder, garlic powder and onion powder Use your hands to mix evenly. Heat skillet to med/low heat. Add beef mixture and water to the pan. Brown the beef, breaking it up as it cooks. Heat the tortillas in the microwave, wrapped in damp paper towels. Spread meat into tortillas, top with cheese, tomatoes, lettuce and sour cream.
[Name] Creamy Spinach and Tortellini [AuthorId] 10113 [AuthorName] southern chef in lo [CookTime] PT20M [PrepTime] PT6M [TotalTime] PT26M [DatePublished] 2001-10-31T17:32:00Z [Description] A light sauce tortellini dish that is flavored with garlic and basil. The spinach and tomato add body and color. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "European", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "2", "1/2", "3", "1", "1", "1/4", "1/2", "1/2", "1", "1/4"] [RecipeIngredientParts] ["olive oil", "onion", "garlic cloves", "frozen spinach", "tomatoes", "fresh basil", "dried basil leaves", "salt", "pepper", "parmesan cheese", "romano cheese"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 679.0 [FatContent] 39.3 [SaturatedFatContent] 19.9 [CholesterolContent] 134.7 [SodiumContent] 1163.5 [CarbohydrateContent] 62.2 [FiberContent] 5.1 [SugarContent] 3.5 [ProteinContent] 22.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook tortellini to desired doneness as directed on the package. Drain and keep warm. Meanwhile, heat oil in large skillet over medium heat until hot. Add onion and garlic. Cook until tender and lightly browned, about 4 minutes. Add spinach, salt, and pepper; cook for 5 minutes, stirring occasionally. Stir in the whipping cream and cheese; cook until the mixture just comes to a boil. Reduce heat to low stir in cooked tortellini. Cook an additional 4 to 5 minutes or until heated through. Serve with additional parmesan cheese.
[Name] Mint Jelly [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-10-31T17:34:00Z [Description] This is a tried and true recipe from "Companies Coming" I make it every year and it is a no fail recipe. Lovely with lamb and refreshing on a bit of ice-cream [Images] character(0) [RecipeCategory] Jellies [Keywords] ["European", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "Weeknight", "Canning", "< 4 Hours"] [RecipeIngredientQuantities] ["4 1/2", "1 1/2", "2", "2", "4", NA] [RecipeIngredientParts] ["tart apples", "of fresh mint", "water", "white vinegar", "sugar"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 1080.5 [FatContent] 1.1 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 23.7 [CarbohydrateContent] 274.7 [FiberContent] 14.6 [SugarContent] 253.5 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 4 Half pints [RecipeInstructions] ["Combine apple chunks with water and mint in a saucepan.", "Cook until apples are mushy.", "Add vinegar, return to boil.", "Boil covered for 5 minutes.", "Pour into a Jelly bag and strain.", "Measure juice into a large pot.", "Add the same amount of sugar cup for cup with the juice.", "Heat& stir until sugar has dissolved and a full roiling boil is reached.", "Add food coloring.", "Boil until it jells (use a teaspoon and drip a little of the jelly if it forms a fairly solid drop and runs to the center of the side of the spoon when tilted it has jelled] about 25-30 minutes Pour into sterilized jars to within 1/4\" and seal." ]
[Name] S'mores Squares [AuthorId] 8714 [AuthorName] Debra Stuart [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-10-31T17:35:00Z [Description] Make and share this S'mores Squares recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] [NA, NA, "1", "2", "1", "3"] [RecipeIngredientParts] ["light corn syrup", "margarine", "vanilla", "marshmallows"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 34.5 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 12.4 [CarbohydrateContent] 8.0 [FiberContent] 0.0 [SugarContent] 3.7 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 48 squares [RecipeInstructions] grease 13x9x2 pan. put chocolate pieces,syrup,margarine. in sauce pan, Boil on low heat. remove from heat add vanilla. pour over cereal fold until combine. cover. fold in marshmallows press in greased pan with back of spoon.
[Name] Moroccan Pumpkin Soup (L'hamraak Garagh) [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H30M [PrepTime] PT12M [TotalTime] PT1H42M [DatePublished] 2001-10-31T17:37:00Z [Description] Make and share this Moroccan Pumpkin Soup (L'hamraak Garagh) 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/13/57/7/picuTsZhe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/57/7/picPVE1LT.jpg"] [RecipeCategory] Vegetable [Keywords] ["Southwest Asia (middle East]", "Moroccan", "African", "Asian", "European", "Low Protein", "Low Cholesterol", "Healthy", "Kosher", "Potluck", "Winter", "Spicy", "Christmas", "Hanukkah", "Thanksgiving", "Weeknight", "Stove Top", "Small Appliance", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "3", "3", "8", "6", "2 -4", "1", "1/8", "1", NA] [RecipeIngredientParts] ["dried garbanzo beans", "leeks", "onions", "chicken broth", "vegetable broth", "canned pumpkin puree", "honey", "cinnamon sticks", "ground cinnamon", "nutmeg", "ground cloves", "salt", "fresh ground pepper"] [AggregatedRating] 4.0 [ReviewCount] 12.0 [Calories] 233.5 [FatContent] 8.2 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 1067.7 [CarbohydrateContent] 30.8 [FiberContent] 5.4 [SugarContent] 10.2 [ProteinContent] 11.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cover the chickpeas with water. Cover and allow to soak overnight. Drain. Saute the leeks in the oil over medium heat until soft and translucent,approximately 5-10 minutes. Add the broth, pumpkin cubes or puree, chickpeas, honey, spices and salt to the pan. Cover and simmer until the chickpeas are tender, about 1 1/4 hours. If using the cinnamon stick, discard it. If desired, transfer the soup to a blender and puree until smooth. Season to taste. Note: Sugar pumpkins are eating pumpkins. They are considerably smaller than ornamental carving pumpkins. For Vegan option do not use honey. And for Vegetarian do not use Chicken broth.
[Name] Brown Rice, Nut & Tempeh Casserole [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2001-11-02T16:28:00Z [Description] This recipe is from "The Tempeh cook book" by Dorothy Bates. It is wonderful hot or cold. The flavor is heavenly and it is so good it makes people think that being a vegetarian isn't so bad after all!The comment beside the recipe is"This is good enough to serve with pride for Thanksgiving day dinner" [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/57/8/picYRALps.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Tempeh", "Rice", "Soy/Tofu", "Beans", "Fruit", "Vegetable", "Nuts", "Vegan", "Weeknight", "Oven", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "1", "1", "1", "2", "2", "1", "1", "1", "2", "1", "1", "3/4", "1/4"] [RecipeIngredientParts] ["tempeh", "bay leaf", "brown rice", "tamari", "marjoram", "thyme", "garlic powder", "garlic cloves", "olive oil", "onion", "celery", "pecans", "parsley"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 340.2 [FatContent] 19.4 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 357.1 [CarbohydrateContent] 33.0 [FiberContent] 3.3 [SugarContent] 2.3 [ProteinContent] 11.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put the tempeh in a saucepan, add bay leaf and half the veggie stock. Cover and simmer 10 minutes. Cool tempeh, remove bay leaf, reserve the stock. Cook rice until tender in 2 cups veggie stock, about 40 minutes. If any stock left, reserve and add to final baking. Grate, crumble or cut small the tempeh and combine with: tamari, marjoram, thyme and garlic Heat skillet and saute in the olive oil, onion and celery about 10 minutes. Add tempeh and cook for a few minutes more. Mix rice, onions, celery, pecans parsley and left over liquid from cooking tempeh. Spoon into a lightly oiled baking dish. Cover and bake at 350°F for 15 minutes. Remove cover and bake another 15 minutes. Serve. If you wish to make this casserole ahead and do the final baking before serving: Cover and refrigerate, bring to room temp and then bake covered for 30 minutes.
[Name] White Chocolate Apricot Muffins [AuthorId] 18660 [AuthorName] Dawn399 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-11-02T16:28:00Z [Description] I got this recipe from a magazine that specializes in low fat cooking. I was surprised when the recipe produced moist bakery style muffins whose flavors balanced perfectly. The white chocolate provides a nice sweet taste and the apricot preserves keep the muffin from tasting too sweet. From the outside they appear as ordinary muffins, but once you bite into them, you'll find a bit [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Healthy", "Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 3/4", "1/2", "1 1/2", "1/2", "4", "3/4", "3", "1", "1/2", "1"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking powder", "salt", "low-fat milk", "butter", "margarine", "egg", "sugar"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 173.2 [FatContent] 3.6 [SaturatedFatContent] 2.1 [CholesterolContent] 26.0 [SodiumContent] 181.0 [CarbohydrateContent] 32.8 [FiberContent] 0.5 [SugarContent] 15.2 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 12 muffins [RecipeInstructions] Preheat oven to 400 degrees. Combine flour, sugar, baking powder, salt, and chocolate in a mixing bowl. Make a depression in the middle of the flour mixture. In a separate bowl combine milk, butter and egg and stir with a wire whisk. Add to flour mixture and stir until blended. Apricot preserves are not added to the mixture. Fill muffin pan with cupcake liners or spray with cooking spray. Fill with 1 Tbl. of batter and then add 2 tsp. of apricot preserves to the middle of batter. Then top with remaining batter. Sprinkle sugar on top. Bake at 400 degrees for 20-22 minutes until lightly browned.
[Name] BLT Muffins [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2001-11-02T16:28:00Z [Description] I got this one from Quick Cooking magazine. These muffins are delicious. These are great for a snack, appetizer, bake sale, or food gift. Really good served with cream cheese also. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/58/0/pic3hiHDL.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Lunch/Snacks", "Pork", "Meat", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1/2", "3/4", "1/2", "2"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "sugar", "milk", "mayonnaise", "bacon", "plum tomato", "fresh parsley"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 1635.5 [FatContent] 60.3 [SaturatedFatContent] 22.2 [CholesterolContent] 107.6 [SodiumContent] 2122.3 [CarbohydrateContent] 222.7 [FiberContent] 8.1 [SugarContent] 15.7 [ProteinContent] 47.4 [RecipeServings] nan [RecipeYield] 1 dozen regular size muffins [RecipeInstructions] In a large bowl, combine flour, baking powder, and sugar. In another bowl, beat milk and mayonnaise until smooth. Stir into the dry ingredients just until moistened. Fold in the bacon, tomatoes, and parsley. Fill greased or paper-lined muffin or mini muffin cups 2/3 full. Bake at 400° for 20 to 25 minutes or until a toothpick inserted comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
[Name] Super Bowl Sunday Sandwich [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-11-02T16:28:00Z [Description] Make and share this Super Bowl Sunday Sandwich recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Meat", "High Protein", "High In...", "< 30 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "16", "1", "1 1/2", "1/2", "1/2"] [RecipeIngredientParts] ["sour cream", "roast beef", "swiss cheese"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 571.0 [FatContent] 29.5 [SaturatedFatContent] 15.9 [CholesterolContent] 113.0 [SodiumContent] 930.6 [CarbohydrateContent] 39.4 [FiberContent] 2.1 [SugarContent] 3.0 [ProteinContent] 37.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl combine onion soup mix, sour cream and pickles, chill. Cut a thin, lengthwise slice off the top of the loaf of bread, reserve. Hollow out the center of the loaf, leaving a 1/4\" shell. Spread 1/2 of sour cream mixture into shell, lining sides. Layer with roast beef and cheese. Top with remaining mixture. Replace top and cut into slices.
[Name] Chopstick Turkey Casserole [AuthorId] 5929 [AuthorName] Roberta Barker [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-11-02T16:28:00Z [Description] This is a great recipe for leftover turkey; It is from an old newspaper in Toronto - The Evening Telegram- printed some 30 years or more ago. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Canadian", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "1/4", "1/2", "2"] [RecipeIngredientParts] ["turkey", "chicken", "mandarin oranges", "celery", "onion"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 226.2 [FatContent] 14.1 [SaturatedFatContent] 2.3 [CholesterolContent] 0.0 [SodiumContent] 525.3 [CarbohydrateContent] 22.9 [FiberContent] 3.1 [SugarContent] 8.2 [ProteinContent] 4.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut turkey in bite size chunks. Drain mandarin oranges reserving 1/2 cup of the syrup. Beat mushroom soup until smooth and blend in 1/4 cup of mandarin orange syrup Add turkey, mandarin oranges, celery, onion, nuts and half of the noodles. Turn into buttered baking dish. Top with remaining noodles. Bake in moderately hot oven, 350-375 for about 30 minutes or until bubbling.
[Name] Gelatin Salad [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-11-02T16:28:00Z [Description] Make and share this Gelatin Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["gelatin", "tomatoes", "red cabbage", "spring onion", "red capsicum", "carrot", "yoghurt", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 174.9 [FatContent] 4.7 [SaturatedFatContent] 2.7 [CholesterolContent] 15.9 [SodiumContent] 130.0 [CarbohydrateContent] 26.1 [FiberContent] 6.5 [SugarContent] 16.7 [ProteinContent] 9.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Warm a little water on the stove. Add gelatine and stir. Make sure the water is hot so that the gelatine dissolves. In a bowl, decoratively arrange all the chopped vegetables. Pour the gelatine all over the vegetables. Mix well with the vegetables. Decorate with hung curd. Add a little water on top. Refrigerate for 2 hours and serve.
[Name] The Ultimate Grilled Cheese [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-11-02T16:28:00Z [Description] For something a little different. Great for causal get togethers, or sliced into small pieces for appetizers. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/58/4/VVupHnvsTl6sn3nVw6Kz_IMG_6666.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/58/4/jKb24n7SSNiFXbk4q4fK_IMG_6641.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/58/4/cYKoCE5oRcmsbrTbjMkU_IMG_6660.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Kid Friendly", "Potluck", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "1", "1", "1/2", "1/8", "10", "2"] [RecipeIngredientParts] ["cream cheese", "mayonnaise", "cheddar cheese", "mozzarella cheese", "garlic powder", "seasoning salt", "butter"] [AggregatedRating] 5.0 [ReviewCount] 46.0 [Calories] 366.7 [FatContent] 24.3 [SaturatedFatContent] 14.3 [CholesterolContent] 72.4 [SodiumContent] 609.8 [CarbohydrateContent] 21.7 [FiberContent] 1.1 [SugarContent] 1.2 [ProteinContent] 15.2 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] In a mixing bowl, beat cream cheese and mayonnaise until smooth. Stir in cheeses, garlic powder, and seasoned salt. Spread five slices of bread with the cheese mixture, about 1/3 cup on each. Top with remaining bread. Butter the outsides of sandwiches; cook in a large skillet over medium heat until golden brown on both sides.
[Name] Himalayans [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2001-11-02T16:28:00Z [Description] Here's an appetizer that will keep them guessing. They are very good, a bit bizarre and cetainly different. They are a bit sweet and sour flavored.A regular treat (pun) [Images] character(0) [RecipeCategory] Pork [Keywords] ["Fruit", "Meat", "Asian", "Free Of...", "Christmas", "< 60 Mins"] [RecipeIngredientQuantities] ["8", "1", "1", "1", "1/2", "1/8", NA, "2"] [RecipeIngredientParts] ["prunes", "rice", "chutney", "salt", "paprika", "Worcestershire sauce", "bacon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 103.8 [FatContent] 5.2 [SaturatedFatContent] 1.7 [CholesterolContent] 7.7 [SodiumContent] 414.1 [CarbohydrateContent] 13.3 [FiberContent] 1.3 [SugarContent] 6.5 [ProteinContent] 1.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Stuff the prunes with the next five ingredients. Dip in Worcestershire sauce. Wrap a piece of bacon around each prune, secure with a tooth pick. Broil until the bacon is crisp, serve hot.
[Name] Antipasto with Anchovies [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT10M [PrepTime] PT1H [TotalTime] PT1H10M [DatePublished] 2001-11-02T16:28:00Z [Description] the best antipasto I've ever come across, the recipe is requested with every serving. Wonderful on crackers and have used it as a cold topper for a brie cheese wheel. (Originally from "Georgian Bay Gourmet, Winter entertaining") [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Tuna", "Vegetable", "Canadian", "European", "Free Of...", "Winter", "Christmas", "Weeknight", "Canning", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "4", "2", "1", "2", "2", "1", "1", "8", "5", "2", "1", "1", "2", "1", "2", "2", "2", "3"] [RecipeIngredientParts] ["green peppers", "carrots", "pitted black olives", "green olives", "pimientos", "sweet pickles", "cauliflower", "olive oil", "garlic", "ketchup", "hot ketchup", "red wine", "tomato paste", "oregano", "artichokes", "mushroom pieces", "anchovies", "tuna"] [AggregatedRating] 4.5 [ReviewCount] 18.0 [Calories] 513.6 [FatContent] 23.0 [SaturatedFatContent] 3.4 [CholesterolContent] 15.1 [SodiumContent] 2106.3 [CarbohydrateContent] 64.1 [FiberContent] 9.4 [SugarContent] 45.0 [ProteinContent] 17.6 [RecipeServings] nan [RecipeYield] 15 pints [RecipeInstructions] Chop green peppers, cut carrots into julienne strips. Chop ripe olives, green olives, pickled onions, pimento, sweet pickle and set aside. Break cauliflower into bite sized pieces. Put 2 oz of olive oil into frying pan and add 2 cloves garlic, add cauliflower and saute. Remove from heat and set aside. In a large pot add remaining olive oil and saute the remaining 3 cloves of garlic, add ketchup, wine, tomato paste and oregano. Add chopped vegetables, pickles, olives, artichokes, pimento, cauliflower and mushrooms. Simmer for 10 minutes, stirring frequently. Add anchovies and tuna to mixture and bring to a boil, stirring constantly to prevent sticking. Serve for use immediately, refrigerate for up to 2 weeks, place in containers for freezing or place immediately in hot sterilized jars. [Editors note: Canning low acid foods such as olives or fish, has some heath concerns, we recommend that you read all comments below.]
[Name] Vegetarian Lasagna Loaf [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT35M [PrepTime] PT45M [TotalTime] PT1H20M [DatePublished] 2001-11-02T16:28:00Z [Description] I love veggie lasagna and this is a quick, easy one that tastes great. You can of course make this the really fattening way with regular milk, cheeses, and sour cream. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "Kid Friendly", "Potluck", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["5", "2", "1", "1", "3", "1", "1", "1/2", "2", "1/2"] [RecipeIngredientParts] ["white sauce mix", "garlic powder", "skim milk", "fat-free ricotta cheese", "cottage cheese", "fat-free parmesan cheese", "light sour cream", "fresh tomatoes", "Rotel diced tomatoes"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 197.9 [FatContent] 1.7 [SaturatedFatContent] 0.9 [CholesterolContent] 6.2 [SodiumContent] 117.3 [CarbohydrateContent] 33.5 [FiberContent] 1.2 [SugarContent] 1.4 [ProteinContent] 11.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Break the noodles in half widthwise; set aside. In a saucepan, combine sauce mix, Italian seasoning and garlic powder. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. In an 8x4x2 inch loaf pan coated with nonstick cooking spray, layer 1/2 cup sauce, 2 noodle pieces, 1/4 cup ricotta or cottage cheese, 1/4 cup vegetables, and about 1 1/2 tablespoons Parmesan cheese topping. Repeat layers 3 times. Top with remaining noodle pieces, sour cream, 1/2 cup sauce, tomato and remaining Parmesan cheese topping. Bake, uncovered, at 350° for 30 to 35 minutes or until bubbly and noodles are tender. Let stand for 10 minutes before serving. Reheat remaining sauce; serve with lasagna.
[Name] Microwave Orange Cheesecake [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-11-02T16:28:00Z [Description] Make and share this Microwave Orange Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Cheese", "Kosher", "Microwave", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["3", "2/3", "1", "6", "1", "1/3", "1/3", "1", "3", "1/4", "1/4"] [RecipeIngredientParts] ["butter", "margarine", "graham cracker", "sugar", "cream cheese", "egg", "sugar", "sour cream", "vanilla", "orange marmalade"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 237.9 [FatContent] 15.1 [SaturatedFatContent] 9.0 [CholesterolContent] 65.5 [SodiumContent] 155.7 [CarbohydrateContent] 23.6 [FiberContent] 0.3 [SugarContent] 18.7 [ProteinContent] 3.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] For crust, in a 7 inch glass pie plate cook butter or margarine, uncovered, on 100% power for 45-60 seconds or till melted. Add crushed graham crackers and 1 tablespoon sugar. Stir till all is moistened. Press mixture firmly against bottom and sides of pie plate. Cook, uncovered, on high for 1 to 1 1/2 minutes or till set, giving pie plate a half-turn after 30 seconds. Set aside. In a microwave-safe mixing bowl cook cream cheese, uncovered, on 50% power for 1 to 1 1/2 minutes or till softened. Stir in beaten egg, 1/3 cup sugar and sour cream until mixture is smooth. Add orange peel, orange juice and vanilla. Mix well. Pour cream cheese mixture into crust. Cook, uncovered, on medium for 8-10 minutes or till a knife inserted 1 inch from the edge come out clean, giving pie plate a quarter turn every 2 minutes. (Center will be slightly set but not firm]. Cool slightly. Meanwhile, in a small microwave-safe bowl, cook orange marmalade on 100% power for 30-60 seconds or till warm. Spoon over the top of the cheesecake. Cool. Refrigerate at least 3 hours or till set.
[Name] Possum and Sweet Potatoes [AuthorId] 16676 [AuthorName] ann hugo [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2001-11-02T16:28:00Z [Description] this recipe was given to me by a fireman who cooked this at the station . also given to me to compile my cook book of the great fireman cooks who cooked and feed the fireman..this recipe was given to me almost twenty eight years ago..when the cook book was finished and these recipes were all cooked by some great fireman cooks who feed the fireman to keep them strong and healthy to [Images] character(0) [RecipeCategory] Weeknight [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["salt", "pepper", "Worcestershire sauce", "water", "sweet potato"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Skin and dress young possum, sprinkle with salt and pepper, worcestershire sauce and garlic salt and place into large stockpot or roasting pan. Preheat oven to 350°F. Put potatoes around possum and add 1 inch water. Completely cover pan with foil. Bake, covered, for 2 hours or till good and tender. Tastes like fresh pork.

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