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[Name] Gourmet Spinach [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT7M [PrepTime] PT10M [TotalTime] PT17M [DatePublished] 2001-11-02T16:28:00Z [Description] I like spinach done this way. It looks and tastes good. Even some "spinach challenged" people have enjoyed this!! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/59/0/picvkD9aM.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 30 Mins", "Steam", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "2", "1/2"] [RecipeIngredientParts] ["fresh spinach", "mushroom", "butter", "onions", "garlic", "sour cream"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 165.4 [FatContent] 12.6 [SaturatedFatContent] 7.5 [CholesterolContent] 27.0 [SodiumContent] 169.8 [CarbohydrateContent] 9.8 [FiberContent] 3.9 [SugarContent] 1.7 [ProteinContent] 7.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook spinach using only the water used to wash it. Spinach should be slightly limp. Remove spinach and keep warm. Add 1/4 cup of mushroom liquid to pot and bring to a boil. Add some pepper, butter, onion, garlic and mushrooms. Cook over low heat for two minutes. Stir some hot liquid into sour cream. Add sour cream, heat but do not boil. Pour sauce over spinach and toss gently.
[Name] Creamy Cheesy Bread Dip [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-11-02T16:28:00Z [Description] This was a recipe from Lipton that at one time contained Pepperoni, which I'm not a fan of. But, with or with out, it's a great dip. For those that would like to add the pepperoni, it's 1/4 cup added to the mixture... [Images] character(0) [RecipeCategory] Cheese [Keywords] ["< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "8", "8", "1", "1"] [RecipeIngredientParts] ["sour cream", "ricotta cheese", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1250.8 [FatContent] 59.7 [SaturatedFatContent] 34.2 [CholesterolContent] 157.1 [SodiumContent] 1894.9 [CarbohydrateContent] 127.6 [FiberContent] 6.8 [SugarContent] 1.6 [ProteinContent] 49.5 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Preheat oven to 350F degrees. In shallow 1 qt casserole combine soup mix with sour cream, ricotta cheese and 3/4 c mozzarella cheese. Sprinkle remaining mozzarella on top. Bake uncovered 30 minutes until heated through. Serve with bread.
[Name] Hot Taco Dip [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-11-02T16:28:00Z [Description] Make and share this Hot Taco Dip 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/13/59/2/picGqk8J4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/59/2/picT5CRUa.jpg"] [RecipeCategory] Cheese [Keywords] ["Beans", "Vegetable", "Mexican", "Kid Friendly", "Potluck", "Spicy", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["16", "8", "1", "1/2", "2", "2", "1/2", "1", NA] [RecipeIngredientParts] ["cream cheese", "sour cream", "cheese", "garlic", "tomatoes", "tortilla chips"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 250.7 [FatContent] 19.3 [SaturatedFatContent] 11.5 [CholesterolContent] 52.9 [SodiumContent] 411.1 [CarbohydrateContent] 12.8 [FiberContent] 3.5 [SugarContent] 0.6 [ProteinContent] 7.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees. Mix beans, cream cheese, sour cream and taco seasoning until well combined. Stir in garlic. Spread in bottom of baking pan. Sprinkle tomato and olives over top. Cover with cheese. Bake for 15-18 minutes. Serve with tortilla chips.
[Name] Cheesy Ham Cups [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-11-02T16:28:00Z [Description] These are really easy and taste delicious. I usually serve these for family brunches, and they're easy for kids to help with or make. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Pork", "Cheese", "Meat", "Very Low Carbs", "Kid Friendly", "High In...", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["6", "1/2", "2", "6", "1", "2"] [RecipeIngredientParts] ["deli ham", "green onion", "cheddar cheese", "eggs", "plain yogurt", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 298.5 [FatContent] 21.2 [SaturatedFatContent] 11.2 [CholesterolContent] 272.3 [SodiumContent] 689.1 [CarbohydrateContent] 4.5 [FiberContent] 0.6 [SugarContent] 2.7 [ProteinContent] 21.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place each ham slice in a greased 10 oz. ramekin or custard cup Sprinkle with onions and 1 cup of cheese. In a bowl, beat eggs and yogurt until blended; pour into cups. Sprinkle with parsley and remaining cheese. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until a knife inserted comes out clean. Serve immediately.
[Name] Mushroom Stuffed Chicken Breasts with Madeira Wine Sauce [AuthorId] 21901 [AuthorName] Frank Cooper [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-11-02T16:28:00Z [Description] Make and share this Mushroom Stuffed Chicken Breasts with Madeira Wine Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "1/4", "4", "4", "3/4", "1/4", "1", "1", "4", NA] [RecipeIngredientParts] ["olive oil", "cremini mushrooms", "button mushrooms", "garlic", "pepper", "boneless skinless chicken breast halves", "gouda cheese", "Fontina cheese", "low sodium chicken broth", "madeira wine", "dry sherry", "cornstarch", "water", "cremini mushrooms", "button mushrooms", "thyme"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 222.8 [FatContent] 8.3 [SaturatedFatContent] 3.4 [CholesterolContent] 88.8 [SodiumContent] 265.0 [CarbohydrateContent] 4.1 [FiberContent] 0.3 [SugarContent] 1.2 [ProteinContent] 29.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add diced mushrooms and garlic; saute 3 minutes. Stir in pepper, and set aside. Cut a horizontal slit through the thickest portion of each breast half to form a pocket. Stuff 2 tablespoons mushroom mixture and 1 slice cheese into each pocket. Heat 1/2 teaspoon oil in skillet over medium-high heat. Add chicken; cook 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside; keep warm. Add broth and Madeira to skillet. Bring to a boil; cook 2 minutes or until reduced to 3/4 cup. Combine cornstarch and water; add to skillet. Bring to a boil; cook 1 minute, stirring constantly. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken; garnish with mushrooms and thyme, if desired.
[Name] Salmonettes [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT6M [PrepTime] PT20M [TotalTime] PT26M [DatePublished] 2001-11-02T16:28:00Z [Description] This is an easy and quick salmon patty recipe. I like to serve these with hollandaise sauce or a little gravy. The kids prefer them with ketchup :) [Images] character(0) [RecipeCategory] High Protein [Keywords] ["Kid Friendly", "High In...", "Potluck", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/4", "1 1/2", "2"] [RecipeIngredientParts] ["salmon", "egg", "all-purpose flour", "dill weed", "baking powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 171.6 [FatContent] 7.9 [SaturatedFatContent] 1.2 [CholesterolContent] 71.5 [SodiumContent] 149.3 [CarbohydrateContent] 8.3 [FiberContent] 0.3 [SugarContent] 0.1 [ProteinContent] 16.0 [RecipeServings] nan [RecipeYield] 6 patties [RecipeInstructions] Drain salmon, reserving 1/4 cup of juice. Discard salmon bones and skin. In a bowl, combine salmon, egg, flour, and dill; mix well. Stir baking powder into reserved juice; add to salmon mixture. Heat oil in skillet over medium-high heat. Drop batter by 1/4 cupfuls into skillet. Cook the patties for 2 to 3 minutes on each side or until golden brown. Drain on paper towels. Serve warm.
[Name] Rich French Onion Soup [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT7H [PrepTime] PT30M [TotalTime] PT7H30M [DatePublished] 2001-11-02T16:28:00Z [Description] For all of those French onion soup lovers out there, here's one that can cook while you are doing everything else you have to do during your day. I got this one from Quick Cooking magazine. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/59/6/01480993046.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/59/6/piciIvvaN.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "Low Cholesterol", "Healthy", "Weeknight", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["6", "1/2", "6", "1 1/2", "3", "10", NA, NA] [RecipeIngredientParts] ["onions", "butter", "condensed beef broth", "Worcestershire sauce", "bay leaves", "parmesan cheese", "mozzarella cheese"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 338.1 [FatContent] 11.2 [SaturatedFatContent] 6.3 [CholesterolContent] 24.4 [SodiumContent] 1395.9 [CarbohydrateContent] 45.1 [FiberContent] 3.2 [SugarContent] 4.3 [ProteinContent] 14.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In a large skillet, sauté onions in butter until crisp-tender. Transfer to an ungreased 5-quart slow cooker/crock pot. Add the broth, Worcestershire sauce, and bay leaves. Cover and cook on low for 5 to 7 hours or until the onions are tender. Discard bay leaves. Top each serving with french bread and cheeses.
[Name] Chocolate Almond Brittle [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-11-02T16:28:00Z [Description] Make and share this Chocolate Almond Brittle recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1/8", "1", "1", "1", "1 1/2", "3/4"] [RecipeIngredientParts] ["sugar", "light corn syrup", "salt", "butter", "vanilla extract", "baking soda"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 3934.1 [FatContent] 187.4 [SaturatedFatContent] 73.3 [CholesterolContent] 27.1 [SodiumContent] 2799.8 [CarbohydrateContent] 560.3 [FiberContent] 38.4 [SugarContent] 414.7 [ProteinContent] 49.4 [RecipeServings] nan [RecipeYield] 1 pound [RecipeInstructions] ["In a 1 1/2 quart microwavable bowl,combine sugar,corn syrup and salt.", "Mix well.", "Microwave on high for 4 minutes.", "Stir in almonds,microwave on high for 4 minutes.", "Add the butter and vanilla,microwave on high for 1 and 1/2 minutes.", "Stir in baking soda.", "AS sson as mixture foams,quickly pour onto a greased metal baking sheet.", "Cool completely.", "Break into 2 inch pieces.", "Melt chocolate in a double boiler or microwave.", "Dip one side of brittle in chocolate and place on waxed paper to harden." ]
[Name] Mushroom Puffs [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-11-02T16:28:00Z [Description] Make and share this Mushroom Puffs 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/13/59/8/c9pAZzWSGySr4JiWYucQ_mushroom-puffs-6254.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/59/8/picG98hKT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/59/8/picSKxKkZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/59/8/picOlzVgc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/59/8/BeDch12dSLmEzOr8gcML_mushroom-puffs-6251.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/59/8/r3yu7YWjS12DfVy0TcXW_mushroom-puffs-6262.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Kosher", "Potluck", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "2", "1/2", "1/2", NA, NA, "1"] [RecipeIngredientParts] ["butter", "onion", "mushroom", "flour", "lemon juice", "heavy whipping cream", "salt", "pepper", "frozen puff pastry"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 309.6 [FatContent] 23.3 [SaturatedFatContent] 8.7 [CholesterolContent] 23.8 [SodiumContent] 141.9 [CarbohydrateContent] 21.6 [FiberContent] 1.1 [SugarContent] 1.3 [ProteinContent] 4.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Melt the butter in a large frying pan over medium heat. Add the onion and mushrooms, saute until the liquid evaporates. Add the flour, whisking until smooth. Cook for 1 minute, stirring constantly. Add the lemon juice, stirring constantly. Add the cream and cook over medium heat, stirring constantly until the mixture is thickened and bubbly. Stir in the salt and pepper, to taste. Remove from heat. Roll out the pastry on a floured surface to 1/8 inch thick. Cut into 2 1/2 inch squares. Place a heaping teaspoon of the filling in the center of each square. Grasp all 4 corners and pinch the four seams to form a bundle, drop into the cup of a mini muffin pan (Do not force them down]. Repeat with the remaining pastry and filling. Cover and chill. Preheat the oven to 400 degrees F. Bake for 20-25 minutes or until sides and bottoms are browned.
[Name] Turkey With Mushroom Sauce [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT8H [PrepTime] PT20M [TotalTime] PT8H20M [DatePublished] 2001-11-02T16:28:00Z [Description] Another really good slow cooked recipe. This is a really nice change for those that love turkey. The sauce will equal out to about 2 1/2 cups. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Poultry", "Vegetable", "Meat", "Very Low Carbs", "High Protein", "Free Of...", "High In...", "Weeknight", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "1/2", "1/8", "1", "1/2", "2", "1/4"] [RecipeIngredientParts] ["butter", "dried tarragon", "salt", "pepper", "fresh mushrooms", "white wine", "chicken broth", "cornstarch", "cold water"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 182.9 [FatContent] 8.6 [SaturatedFatContent] 3.0 [CholesterolContent] 66.4 [SodiumContent] 74.3 [CarbohydrateContent] 2.2 [FiberContent] 0.2 [SugarContent] 0.3 [ProteinContent] 21.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Place the turkey, skin side up, in a slow cooker/crock pot. Brush with butter. Sprinkle with parsley, tarragon, salt (if desired], and pepper. Top with mushrooms. Pour wine or broth over all. Cover and cook on low for 7 to 8 hours. Remove turkey and keep warm. Skim fat from cooking juices. In a saucepan, combine cornstarch and water until smooth. Gradually add cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.
[Name] Curried Peanuts [AuthorId] 4470 [AuthorName] Bergy [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2001-11-02T16:29:00Z [Description] This is so simple and opens the door to so many possibilities! Use you imagination instead of curry try something else, chili, Italian whatever, just experiment [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Nuts", "Asian", "Indian", "High Protein", "High In...", "Spicy", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1"] [RecipeIngredientParts] ["salted peanuts", "curry powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 335.9 [FatContent] 28.4 [SaturatedFatContent] 4.0 [CholesterolContent] 0.0 [SodiumContent] 464.8 [CarbohydrateContent] 12.6 [FiberContent] 4.7 [SugarContent] 2.4 [ProteinContent] 13.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] "Put curry in the jar of peanuts, shake and serve."
[Name] Broccoli in Orange Shallot Butter [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-11-02T16:29:00Z [Description] This is a bit fussier to make than steamed or microwaved broccoli but it sure is worth the little bit of extra effort. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/60/1/picaKeSzk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/60/1/picf04Daz.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 60 Mins", "Steam", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "1/4", "5", "2", NA] [RecipeIngredientParts] ["broccoli", "shallot", "unsalted butter"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 262.6 [FatContent] 20.1 [SaturatedFatContent] 12.2 [CholesterolContent] 50.8 [SodiumContent] 78.6 [CarbohydrateContent] 18.9 [FiberContent] 6.2 [SugarContent] 5.6 [ProteinContent] 6.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook broccoli in boiling salted water until tender but firm (about 5 minutes]. Drain, run under cold water and pat dry. Simmer orange juice in saucepan with shallots until juice reduces to 2 tablespoons. Add butter and orange peel. Cook until butter has melted. Add broccoli and cook until heated through. Add salt and pepper to taste and serve immediately.
[Name] Stuffed Acorn Squash Supreme [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-11-02T16:29:00Z [Description] Make and share this Stuffed Acorn Squash Supreme recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Poultry", "Cheese", "Vegetable", "Meat", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "2", "1/2"] [RecipeIngredientParts] ["acorn squash", "turkey sausage", "apple", "monterey jack cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 265.5 [FatContent] 17.3 [SaturatedFatContent] 7.9 [CholesterolContent] 53.2 [SodiumContent] 625.8 [CarbohydrateContent] 13.0 [FiberContent] 1.6 [SugarContent] 1.1 [ProteinContent] 15.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Prepare rice according to package directions; cover and set aside. Microwave squash for 5 minutes; cut in half. In a large bowl combine the sausage, apple, coriander and reserved rice and mix well. Stuff each squash half with mixture (there will be some mixture left over]. Cover stuffed squash halves with plastic wrap and microwave until squash is cooked through and soft, about 5 minutes. Top with cheese and reheat for 1 minute, then serve.
[Name] Spinach & Shrimp Dip [AuthorId] 21656 [AuthorName] Carol [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-11-02T16:29:00Z [Description] Make and share this Spinach & Shrimp Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Christmas", "< 15 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "3"] [RecipeIngredientParts] ["frozen chopped spinach", "baby shrimp", "sour cream", "mayonnaise", "sliced water chestnuts", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 317.2 [FatContent] 17.2 [SaturatedFatContent] 9.3 [CholesterolContent] 139.9 [SodiumContent] 1476.3 [CarbohydrateContent] 25.2 [FiberContent] 5.4 [SugarContent] 6.0 [ProteinContent] 18.3 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] Place thawed spinach into a strainer and squeeze to remove all the moisture. In a medium bowl mix sour cream, mayo, and soup mix together. Add prepared water chestnuts, green onion and shrimp. Stir in spinach and refrigerate at least 1 hour. Servein a carved out, large sour dough roll. I like to cut up french bread into chunks and serve with it as well. Enjoy.
[Name] Peachy Spiced Cider [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT6H [PrepTime] PT10M [TotalTime] PT6H10M [DatePublished] 2001-11-02T16:29:00Z [Description] A great hot drink for those winter months, especially when your having a party. Not only does this taste delicious, but it'll smell great through your house while cooking. We've also added rum to this for a more adult drink. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/60/4/picLyl23b.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/60/4/picPxAYSD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/60/4/pictBjZya.jpg"] [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Fruit", "Potluck", "Winter", "Weeknight", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1/4 - 1/2", "1/4", "1/4", "4"] [RecipeIngredientParts] ["ground ginger", "ground cinnamon", "ground nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 477.4 [FatContent] 2.4 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 20.1 [CarbohydrateContent] 116.7 [FiberContent] 10.9 [SugarContent] 100.2 [ProteinContent] 6.3 [RecipeServings] nan [RecipeYield] 1 quart [RecipeInstructions] Combine the first 5 ingredients in a slow cooker/crock pot. Top with orange slices. Cover and cook on low for 4 to 6 hours or until heated through. Stir before serving.
[Name] beef stew and dumplings [AuthorId] 15385 [AuthorName] stephanie [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2001-11-02T16:29:00Z [Description] Make and share this beef stew and dumplings recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Meat", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1/3", "2 1/2", "1/4", "3", "2", "2", "1/2", "4", "3", "1/4", "2", "1", "1", "12", "4", "1/4", "1", "1/2", "1/2"] [RecipeIngredientParts] ["boneless beef chuck", "olive oil", "salt", "pepper", "red wine", "water", "tomato paste", "thyme", "carrots", "turnips", "parsley", "baking powder", "egg", "garlic", "celery ribs", "mushroom", "all-purpose flour", "sugar", "milk"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 627.5 [FatContent] 24.4 [SaturatedFatContent] 8.1 [CholesterolContent] 175.1 [SodiumContent] 1128.8 [CarbohydrateContent] 34.0 [FiberContent] 4.6 [SugarContent] 9.7 [ProteinContent] 53.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Brown beef in 1/4 cup oil in Dutch oven over medium heat. Season with 2 teaspoons salt and pepper. Add wine, water, tomato paste, garlic and thyme. Bring to a boil over high heat. Reduce heat to low, cover and simmer for an hour. Stir occasionally. Add onion, carrots, celery, turnips, mushrooms and parsley. Simmer, covered 20 minutes. DUMPLINGS. Combine flour, baking powder, remaining salt and the sugar in a small bowl. Add egg, milk, remaining oil. Stir to blend. Drop dumplings by tablespoonful in hot stew. Cook, uncovered 10 minutes.
[Name] Easy Pickled Beets [AuthorId] 21656 [AuthorName] Carol [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-11-02T16:29:00Z [Description] Make and share this Easy Pickled Beets 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/13/60/6/pictBkhCU.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "Christmas", "< 30 Mins", "Refrigerator", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["6 -8", "1/3", "1/4", "1/4", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["beets", "vinegar", "sugar", "water", "cinnamon", "salt", "ground cloves"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 57.4 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 136.1 [CarbohydrateContent] 13.5 [FiberContent] 1.1 [SugarContent] 12.3 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Boil beets for approx. 15-20 minutes. Drain and pour cold water over them. Peel skin off and cut roots& tops off. In a sauce pan add remaining ingredients, stir. and add beets, bring to a boil. Simmer for 5 minutes. Chill. Good for 1 month in refridgerator.
[Name] Mexican Gazpacho [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2001-11-02T16:29:00Z [Description] Make and share this Mexican Gazpacho recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["3/4", "1", "3", "2", "2", "16", "4", "1", "1/4", "1/4", "3/4", "2", "1", "1", "2", "1", "1/4"] [RecipeIngredientParts] ["cucumber", "onion", "spring onions", "tomatoes", "salt", "spring onion leaves", "tomatoes", "orange bell pepper", "cucumber", "Tabasco sauce", "lemon juice", "garlic flakes", "sugar", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 83.5 [FatContent] 3.7 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 1324.7 [CarbohydrateContent] 12.5 [FiberContent] 2.5 [SugarContent] 6.6 [ProteinContent] 1.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut spring onions into roundels. Finely chop tomatoes. Keep aside. Microwave cucumber along with onion and spring onion on high for 5 minutes, covered. Stir once in between. Allow standing time of 2 minutes. Cool the mixture. Add 1 cup ice-cold water to it. Add tomatoes and blend in a mixer. Pass through a sieve to obtain the soup. Add 4 more cups of ice-cold water. Pour mixed dressing into the soup and add salt to taste. Mix well and chill soup in individual soup bowls in refrigerator. Serving suggestion: Top individual soup bowl contents with spring onion leaves and 4 ice cubes to serve before a summer day lunch.
[Name] Beer Pork Chops [AuthorId] 15385 [AuthorName] stephanie [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-11-02T16:29:00Z [Description] Make and share this Beer Pork Chops 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/13/60/8/picYpo2PA.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "2"] [RecipeIngredientParts] ["mushroom", "beer"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 633.4 [FatContent] 37.3 [SaturatedFatContent] 11.9 [CholesterolContent] 150.1 [SodiumContent] 1101.7 [CarbohydrateContent] 15.4 [FiberContent] 0.3 [SugarContent] 2.8 [ProteinContent] 49.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients except pork chop and mushrooms. Cook the pork chops in a pan with the mushrooms. When they are done, put them in a oven dish. Add the mix on top. Cover and put in oven at 375F for an hour. Serve with rice.
[Name] Heidelberg Wings [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2001-11-02T16:29:00Z [Description] Our favorite college hangout has been the Heidelberg for years and these wings are pretty close to the ones we have eaten there on a weekly basis [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "High Protein", "High In...", "Spicy", "< 30 Mins", "Beginner Cook", "Deep Fried", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1/2 - 1", "1/3", NA, NA] [RecipeIngredientParts] ["chicken wings", "butter", "margarine", "celery rib"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 768.5 [FatContent] 60.8 [SaturatedFatContent] 22.4 [CholesterolContent] 259.1 [SodiumContent] 1061.3 [CarbohydrateContent] 0.5 [FiberContent] 0.1 [SugarContent] 0.4 [ProteinContent] 52.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Deep fry wings at 400F for 12 minutes, until crispy, drain. In large bowl, combine redhot and butter. Toss wings in sauce to coat completely. Serve with blue cheese dressing and celery sticks.
[Name] Fabulous Chili Con Carne With Beans [AuthorId] 21656 [AuthorName] Carol [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2001-11-02T16:29:00Z [Description] I got this recipe from my good friend Jackie, who every year would make it for her Grey Cup party. It's great for those who like chili with a kick! [Images] character(0) [RecipeCategory] Grains [Keywords] ["Vegetable", "Meat", "Low Cholesterol", "Healthy", "Spicy", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "1", "1/2", "1", "1", "1/8", NA] [RecipeIngredientParts] ["lean ground beef", "kidney beans", "Italian stewed tomatoes", "tomato sauce", "mild salsa", "hot salsa", "onion", "green pepper", "garlic clove", "paprika", "Worcestershire sauce", "chili powder", "cayenne", "salt"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 310.0 [FatContent] 9.0 [SaturatedFatContent] 3.4 [CholesterolContent] 49.1 [SodiumContent] 1228.2 [CarbohydrateContent] 34.0 [FiberContent] 10.8 [SugarContent] 10.5 [ProteinContent] 25.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown beef with onion& green pepper. Drain off grease. Drain juice off kidney beans. Place everything in large kettle and simmer 2-3 hours. Stirring occasionally.
[Name] Green Chili Burritos [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2001-11-02T16:29:00Z [Description] Make and share this Green Chili Burritos recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Cheese", "Beans", "Vegetable", "Meat", "Mexican", "Kid Friendly", "Potluck", "Spicy", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "8", "1/2", "1", "1", NA] [RecipeIngredientParts] ["flour tortillas", "ground beef", "sharp cheddar cheese", "green chilies", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 617.3 [FatContent] 25.9 [SaturatedFatContent] 11.4 [CholesterolContent] 77.3 [SodiumContent] 1088.4 [CarbohydrateContent] 64.2 [FiberContent] 9.1 [SugarContent] 3.7 [ProteinContent] 31.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Spread refried beans over tortillas. Top each with beef and 2 tablespoons of cheese. Fold ends and sides over filling and roll up; place seam side down in a greased 13x9x2-inch baking dish. Sprinkle with chilies and remaining cheese. Bake, uncovered, at 350° for 20 minutes or until heated through. Top each serving with sour cream, olives, salsa or taco sauce; if desired.
[Name] French Toast Casserole [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT50M [PrepTime] PT9H [TotalTime] PT9H50M [DatePublished] 2001-11-02T16:29:00Z [Description] I got this recipe from a friend when looking for something different to serve for a holiday brunch. We like ours with fruit and honey. Goes really well with cheesy ham cups that I've also posted. The prep time is putting it together along with refrigerate time. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/61/2/picCvY70E.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/61/2/picv2TwBR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/61/2/picfLwDlW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/61/2/piczxjZuz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/61/2/picPWN2z1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/61/2/picms7Y3z.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/61/2/picBupUA7.jpg"] [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Fruit", "Kid Friendly", "Potluck", "Weeknight", "Oven", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "8", "3", "4", "1", "3/4", "2", "3", "2", NA, NA, NA] [RecipeIngredientParts] ["eggs", "milk", "sugar", "vanilla extract", "salt", "butter", "sugar", "ground cinnamon", "maple syrup", "honey", "Cool Whip"] [AggregatedRating] 4.5 [ReviewCount] 36.0 [Calories] 191.8 [FatContent] 7.8 [SaturatedFatContent] 3.8 [CholesterolContent] 137.6 [SodiumContent] 215.7 [CarbohydrateContent] 21.4 [FiberContent] 0.8 [SugarContent] 5.3 [ProteinContent] 9.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Place bread cubes in a greased 13x9x2-inch baking dish.", "In a mixing bowl, beat eggs, milk, sugar, vanilla and salt (if desired].", "Pour over bread.", "Cover and refrigerate for 8 hours or overnight.", "Remove from the refrigerator 30 minutes before baking.", "Dot with butter.", "Combine sugar and cinnamon; sprinkle over the top.", "Cover and bake at 350° for 45 to 50 minutes or until a knife inserted comes out clean.", "Let stand 5 minutes.", "Top serving with fruit and Cool Whip.", "Serve with syrup." ]
[Name] Baking Stone Fries [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-11-02T16:29:00Z [Description] These chips are great, vary the flavor to your liking. I use no oil but if you wish spray the chips with a little oil,before putting in the oven and spray again when you turn them. You really don't need to! Try sprinkling them with salt and Adobo spice - [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/61/3/picyccB9z.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/61/3/picY3sLV0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/61/3/picBeKyAQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/61/3/13613.jpeg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Vegetable", "Canadian", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", NA, NA] [RecipeIngredientParts] "russet potatoes" [AggregatedRating] 5.0 [ReviewCount] 21.0 [Calories] 284.1 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 22.1 [CarbohydrateContent] 64.5 [FiberContent] 8.1 [SugarContent] 2.9 [ProteinContent] 7.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Peel and cut your potatoes into french fry chips. Place in cold water until you want to cook them, this removes some of the starch from the potato. Heat oven to 375°F. Place a circle of baker's paper on the cold stone, already set in the handle (rack], the paper just protects the stone and makes for easy cleaning. Dry the potatoes on paper towels and sprinkle them with salt pepper and your favorite spice blend (or garlic powder] Arrange them on the baking stone and place in the oven. After about 20 minutes take stone out of oven and turn the chips over. Return to oven and continue baking for a further 15-20 minutes or until they are brown and puffed.
[Name] Danish "Brun Kager" Brown Cookies [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT8M [PrepTime] PT336H [TotalTime] PT336H8M [DatePublished] 2001-11-02T16:29:00Z [Description] Traditional Danish Christmas cookie. They have a wonderful spicy flavor that stays with you long after you eat it - It's the taste of Christmas to me. Sometimes it is tricky to slice the cookies, especially if you did not wrap & seal them well, then they tend to crumble. Seal them well and leave them 2 weeks in the fridge and you shouldn't have any trouble [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/61/4/ctB0HHY3RCqcofdpjgkW_C2ACEF5D-2443-444A-BDD0-A6EE35BD933D.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/61/4/picN65JM1.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Nuts", "Danish", "Scandinavian", "European", "Christmas", "Weeknight"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "1/2", "1/2", "1/2", "4 1/2", "1/2"] [RecipeIngredientParts] ["butter", "brown sugar", "white corn syrup", "cardamom", "clove", "cinnamon", "salt", "allspice", "ginger", "flour"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 1182.4 [FatContent] 45.4 [SaturatedFatContent] 24.1 [CholesterolContent] 97.6 [SodiumContent] 661.7 [CarbohydrateContent] 185.6 [FiberContent] 5.2 [SugarContent] 62.0 [ProteinContent] 15.1 [RecipeServings] nan [RecipeYield] 5 doz apprx [RecipeInstructions] Melt the butter, sugar& corn syrup together. Sift dry ingredients and add to melted mixture. Form into 2 or 3 rolls, about 2\" high, wrap in plastic so the rolls are completely sealed and chill in the refrigerator for at least a week, 2 weeks is better Slice thinly and place on a buttered cookie sheet (Just over a 1/4\"]. Bake in moderate oven 375f for 5-7 minutes.
[Name] Sweet 'n' Sour Ribs [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT10H [PrepTime] PT30M [TotalTime] PT10H30M [DatePublished] 2001-11-02T16:29:00Z [Description] These are delicious. I've also made this with little ribletts for an appetizer or part of a buffet at dinner parties. You can do these with pork or beef ribs. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Pork", "Tropical Fruits", "Fruit", "Vegetable", "Meat", "Kid Friendly", "Potluck", "Weeknight", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["3 -4", "1", "2", "1/2", "1/2", "1/2", "1/2", "1/4", "2", "1", NA] [RecipeIngredientParts] ["country-style pork ribs", "pineapple tidbits", "tomato sauce", "onion", "green pepper", "brown sugar", "cider vinegar", "tomato paste", "Worcestershire sauce", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 533.7 [FatContent] 32.1 [SaturatedFatContent] 11.1 [CholesterolContent] 117.4 [SodiumContent] 511.9 [CarbohydrateContent] 30.7 [FiberContent] 2.5 [SugarContent] 24.4 [ProteinContent] 30.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place ribs in a ungreased slow cooker/ crock pot. In a bowl, combine the remaining ingredients; pour over ribs. Cover and cook on low for 8 to 10 hours or until meat is tender. Thicken the sauce if desired.
[Name] Bittersweet Chocolate Sorbet [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-11-02T16:29:00Z [Description] Make and share this Bittersweet Chocolate Sorbet recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "European", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Kosher", "Free Of...", "< 30 Mins", "Beginner Cook", "Freezer", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["7", "1", "2"] [RecipeIngredientParts] ["bittersweet chocolate", "sugar", "water"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 774.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 9.5 [CarbohydrateContent] 200.0 [FiberContent] 0.0 [SugarContent] 199.8 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 1 pint [RecipeInstructions] Put all the ingredients in a heavy-bottomed medium saucepan over low heat. Cook stirring frequently, until the mixture has reached a boil-- this can take 10 minutes or so. Then stir without stopping and PAY ATTENTION: this will bubble furiously! Boil for 2 minutes, then pour the mixture into a bowl. Set the bowl into an ice-water bath. Allow the mixture to chill, stirring now and then. Freeze the sorbet in your ice-cream maker, following instructions. You can serve the sorbet directly, or pack it into an airtight container and freeze until needed. Note: I never use an ice-cream maker, just put it into a Tupperware container suitable for the freezer, and scrape to serve.
[Name] Hot Stuffed Cherry Peppers [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-11-02T16:29:00Z [Description] Some like it hot, some not so hot! These little (about 2 1/2" x 1 1/2" high) red peppers are just right for medium hot. They look lovely on your plate. I served them with broccoli. cauliflower, browned potatoes and lamb chops.
[Name] Classic Sweet & Sour Pork [AuthorId] 21656 [AuthorName] Carol [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-11-02T16:29:00Z [Description] Excellent recipe! Found it in my Joy of Cooking cookbook years ago. I've made a couple of adjustments to suit my family's tastes. Original recipe can be found on page 480. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/61/8/picqimfPe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/61/8/picV9x6Gy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/61/8/picyTdfpo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/61/8/picELT8XS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/61/8/picCEd4us.jpg" ] [RecipeCategory] Pineapple [Keywords] ["Pork", "Tropical Fruits", "Fruit", "Vegetable", "Meat", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1/2", "1/4", "1/3", "2", "2", "2", "1 1/2", "1", "1"] [RecipeIngredientParts] ["vinegar", "brown sugar", "cornstarch", "soy sauce", "Worcestershire sauce", "pineapple chunks", "green pepper", "onion"] [AggregatedRating] 4.5 [ReviewCount] 14.0 [Calories] 553.5 [FatContent] 27.1 [SaturatedFatContent] 8.8 [CholesterolContent] 124.5 [SodiumContent] 477.8 [CarbohydrateContent] 33.0 [FiberContent] 1.2 [SugarContent] 26.6 [ProteinContent] 42.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut pork into 1/2 inch strips, 2 inches long. Heat oil in a wok or electric fryer, brown meat. When brown drain meat on paper towel. Set aside. To make sauce, in the same fryer add the pineapple juice, chicken stock, vinegar, brown sugar, cornstarch, soy sauce and Worcestershire sauce. Cook until slightly thickened and has changed color. Add meat and simmer, covered, for about 1 hour. Add pineapple chunks, green pepper and onion. Cook for another 10 minutes until vegetables are just tender. Serve over cooked rice.
[Name] Homemade Pie Crust [AuthorId] 16459 [AuthorName] Elizabeth Fullerton [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-11-02T16:29:00Z [Description] A nice all purpose pie crust. When I need a crust for a cobbler, I change it to self rising flour because I like lots of crust in my cobblers. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/61/9/I6eg7U7TpWRmoYwBC5YA_piecrust SITE-3.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/13619/CUqC6qxXRaq6A68ZQkDu_20161121_183926_001.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/13619/Zr9PwbcmQvemz6728mO7_IMG_2790.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/13619/oyGAGx2GSpOp6PniDxYI_20170114_185400.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/61/9/pic8iDW35.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/13619/JUhQmQxRsGw07JWh3Ur3_799FEB54-624A-455B-A0A4-BECDABF4A91F.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/61/9/B5MpwY9XSSeXzyqIPY24_Cherry%20Pi%20pie%202.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/61/9/4bBPlmEnS5ebuAynQss3_17C4D2AF-C47B-44D6-9EC4-D67A09A2260D.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/61/9/picu2TL6s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/61/9/picQjyFIi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/61/9/kTUPC2QnR6eKNODWgTV9_IMG_20190215_155839297.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/13619/8dDakDerQqGql0u3d8Ep_IMG_20190215_174022859.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/61/9/I8iHFYJKSzGDeD2YjPqN_IMG_4775.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/61/9/piccx6ark.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/61/9/picpxtfT2.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/13619/X5gBZzXJRuloNz2jbcuA_IMG_6898.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/61/9/uwoFZxR8T5OxlOMon83m-Homemade-Pie-Crust_0155.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/61/9/picUVOTOH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/61/9/picAwxmZR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/61/9/picTYDt3Z.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/61/9/picuGFq5t.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/61/9/picVTOxFM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/61/9/pic2FXO7m.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/61/9/picpDFQIT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/61/9/pic0Roz46.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/61/9/picCu4HHb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/61/9/eV0iPIvCTlad31EUWDgj_piecrust SITE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/61/9/ntmbho76RhOOjIRDBPMw_piecrust SITE-2.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/13619/7uJpmg5RiT8OJUC6rHgh_216F94CA-BF1F-4112-AE57-48C872C24F25.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/13619/iAdxLJ1QQGCvCOkFWqMU_20170910_125449.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2/3", "5 -7"] [RecipeIngredientParts] ["all-purpose flour", "salt", "butter", "shortening", "cold water"] [AggregatedRating] 5.0 [ReviewCount] 110.0 [Calories] 249.4 [FatContent] 15.7 [SaturatedFatContent] 9.8 [CholesterolContent] 40.7 [SodiumContent] 426.7 [CarbohydrateContent] 23.9 [FiberContent] 0.8 [SugarContent] 0.1 [ProteinContent] 3.4 [RecipeServings] 8.0 [RecipeYield] 2 pie crusts [RecipeInstructions] Put flour into a mixing bowl with the butter. Using a pastry cutter, cut the butter into the flour. Add salt and water. Mix until dough is formed. Roll out on flat surface. Bake at 375 degrees until brown. Prick crust prior to baking for non filled baked pies.
[Name] Zucchini and Corn [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2001-11-02T16:29:00Z [Description] This is a tasty way to reduce your zucchini supply. It is a nice colourful addition to any table (especially now (fall) when zucchini abound). [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "4", "2", "1", NA, "1"] [RecipeIngredientParts] ["onion", "garlic", "zucchini", "corn", "salsa", "monterey jack cheese"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 211.1 [FatContent] 11.3 [SaturatedFatContent] 4.3 [CholesterolContent] 16.8 [SodiumContent] 383.0 [CarbohydrateContent] 23.1 [FiberContent] 3.9 [SugarContent] 6.2 [ProteinContent] 8.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook onion and garlic in oil until softened. Add all ingredients except the cheese. Place in a greased 6 cup casserole dish. Sprinkle cheese on top. Bake at 350 for about 30 minutes or until bubbly.
[Name] Carrot-Craisin Salad with Ginger [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-11-02T16:29:00Z [Description] This is a quick, easy salad. A bit of a twist on the normal carrot-raisin salad usually made with mayo. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/62/1/pic2Rvuyv.jpg" [RecipeCategory] Fruit [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Potluck", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1 -2", NA, "1", "1 -2", "4"] [RecipeIngredientParts] ["craisins", "plain yogurt", "honey", "lemon, zest of", "lemon juice", "fresh ginger", "carrots"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 180.2 [FatContent] 1.7 [SaturatedFatContent] 0.7 [CholesterolContent] 4.0 [SodiumContent] 103.6 [CarbohydrateContent] 42.9 [FiberContent] 5.3 [SugarContent] 31.4 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a small bowl, cover Craisins with hot water and set aside. In medium sized bowl, mix yogurt, honey, lemon zest, lemon juice and ginger Add carrots. Drain Craisins and add. Stir to combine.
[Name] Slow Cooked Raisin Bread Pudding [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT5M [PrepTime] PT30M [TotalTime] PT35M [DatePublished] 2001-11-02T16:29:00Z [Description] Defiantly not a low fat dessert, but oh so yummy. I got this one from Quick Cooking magazine a couple of years ago. Enjoy :) [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Kid Friendly", "Potluck", "< 60 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["8", "4", "2", "1/4", "1/4", "1/4", "1/2", "2", "2", "1", "3/4", "1", NA] [RecipeIngredientParts] ["eggs", "milk", "sugar", "butter", "raisins", "ground cinnamon", "butter", "all-purpose flour", "water", "sugar", "vanilla extract", "vanilla ice cream", "Cool Whip"] [AggregatedRating] nan [ReviewCount] nan [Calories] 450.1 [FatContent] 19.0 [SaturatedFatContent] 10.4 [CholesterolContent] 182.9 [SodiumContent] 396.9 [CarbohydrateContent] 61.2 [FiberContent] 1.2 [SugarContent] 38.7 [ProteinContent] 10.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place bread cubes in a greased slow cooker/crock pot. In a bowl, beat eggs and milk; stir in sugar, butter, raisins, and cinnamon. Pour over bread; stir. Cover and cook for 1 hour on high heat. Reduce heat to low and cook for 3 to 4 hours or until a thermometer reads 160 degrees. Just before serving, melt butter in saucepan. Stir in flour until smooth. Gradually add water, sugar, and vanilla. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with warm bread pudding. Top with ice cream or Cool Whip if desired.
[Name] Ham Potato Scallop [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-11-02T16:29:00Z [Description] Not sure where I got this one, but it's really good. Great and quick way to fix a meal with stuff you probably already have on hand. I have also added kernel corn and French fried onions to this for a little more flavor. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Pork", "Potato", "Cheese", "Beans", "Vegetable", "Meat", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "3/4", "2", "1", "1"] [RecipeIngredientParts] ["scalloped potatoes mix", "boiling water", "butter", "milk", "cooked ham", "cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 528.7 [FatContent] 30.5 [SaturatedFatContent] 15.5 [CholesterolContent] 116.6 [SodiumContent] 843.2 [CarbohydrateContent] 34.1 [FiberContent] 5.0 [SugarContent] 0.1 [ProteinContent] 30.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In an ungreased 1 1/2 quart baking dish, combine potatoes with sauce mix, boiling water, and butter. Stir in ham, milk and green beans. Bake uncovered at 400° for 35 minutes or until potatoes are tender, stirring occasionally. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.
[Name] Ropa Vieja - Tasty Cuban Dish [AuthorId] 22539 [AuthorName] Alejandro [CookTime] PT40M [PrepTime] PT3H [TotalTime] PT3H40M [DatePublished] 2001-11-02T16:29:00Z [Description] Old Spanish sailor dish. Its name, literally translated means old clothes. It is meant to describe the meat's ripped look. It should be served with white rice and optionally black beans. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Cuban", "Caribbean", "Very Low Carbs", "Low Cholesterol", "Healthy", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "2", "1", "3", "1", "1", "2", "1", "1", "8", "1"] [RecipeIngredientParts] ["salt", "chicken bouillon cubes", "beef bouillon cube", "lime", "plum tomatoes", "onion", "bell pepper", "garlic cloves", "olive oil", "tomato sauce", "water", "salt"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 364.6 [FatContent] 18.0 [SaturatedFatContent] 6.4 [CholesterolContent] 69.9 [SodiumContent] 1745.7 [CarbohydrateContent] 12.6 [FiberContent] 2.8 [SugarContent] 6.0 [ProteinContent] 38.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] First, boil water in a large cauldron and add salt and broth cube when water has reached a rolling boil. Once broth cube is dissolved, add meat. Let cook for two to three hours. Let the meat cool at room temperature until you can handle it with your hands. Rip the meat into long thin strands. This much meat should be enough for about 12 servings. You can divide the ripped meat into three piles and freeze it in ziploc bags for a later time. To prepare after freezing simply allow to defrost and follow recipe. Season ripped meat with garlic salt and lime. (Quantities indicated are for preparing a third of the total meat.] In a frying pan on medium heat pour olive oil and add garlic. When garlic browns, add onion, tomato and pepper. When onions are cooked add tomato sauce, water and salt. Allow sauce to reduce. Toss meat and allow to heat up for about 20 minutes.
[Name] Meatloaf Shepherd's Pie [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-11-02T16:29:00Z [Description] This is my favorite Shepherds Pie recipe. Using leftover meatloaf gives it a great flavor. We like it so much I've made meatloaf just to fix this. :) The prep time is with using leftover meatloaf and instant potatoes. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Cheese", "Vegetable", "Meat", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["5", "1", "1", "4", "3/4", "1/2", "1/4"] [RecipeIngredientParts] ["whole kernel corn", "mashed potatoes", "cheddar cheese", "sour cream", "green onion"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 615.2 [FatContent] 31.2 [SaturatedFatContent] 15.2 [CholesterolContent] 140.6 [SodiumContent] 1333.1 [CarbohydrateContent] 42.1 [FiberContent] 3.5 [SugarContent] 4.5 [ProteinContent] 40.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place meatloaf slices in a greased 2 1/2 quart baking dish. Cover with gravy; top with corn. Combine potatoes, 1/2 cup cheese, sour cream, and onions. Spread over corn. Bake, uncovered, at 375° for 25 to 30 minutes or until heated through. Sprinkle with remaining cheese. Bake 2 minutes longer or until the cheese is melted.
[Name] Cajun Pork Chops And Rice [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-11-02T16:29:00Z [Description] Make and share this Cajun Pork Chops And Rice recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/62/6/picWUDbWj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/62/6/picXop6Wa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/62/6/pic6tu3Me.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Cajun", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1", "1", "1", NA, "1/2", "1", "1"] [RecipeIngredientParts] ["onion", "bell pepper", "garlic", "rice", "beef broth", "Worcestershire sauce"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 349.3 [FatContent] 15.4 [SaturatedFatContent] 5.0 [CholesterolContent] 76.0 [SodiumContent] 852.2 [CarbohydrateContent] 24.0 [FiberContent] 1.2 [SugarContent] 2.0 [ProteinContent] 27.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°. Brown the pork chops, onion, bell pepper, and garlic together in small amount of oil in heavy skillet. When chops are browned and vegetables are tender, place in a casserole dish with Cajun seasoning, rice, broth, and Worcestershire sauce. Bake covered about 20 minutes or until rice is done and chops are tender.
[Name] Mango Yoghurt Drink [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-11-02T16:29:00Z [Description] Make and share this Mango Yoghurt Drink recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/2", "3/4", NA, NA] [RecipeIngredientParts] "low-fat plain yogurt" [AggregatedRating] nan [ReviewCount] nan [Calories] 125.0 [FatContent] 1.3 [SaturatedFatContent] 0.8 [CholesterolContent] 4.9 [SodiumContent] 71.0 [CarbohydrateContent] 23.3 [FiberContent] 0.0 [SugarContent] 23.3 [ProteinContent] 5.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Blend yoghurt and juice. Serve chilled over ice. Garnish with fruit slice. Note: Try apricot, peach, papaya, guava or banana nectar for nutritious variations.
[Name] Savannah Red Rice [AuthorId] 16669 [AuthorName] Marty Hugo [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2001-11-02T16:29:00Z [Description] This makes a wonderful side dish or if you desire, add cooked shrimp for a main dish. Personally, I love it just by itself with a salad. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Low Cholesterol", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1", "1", "2", "1", "1", "3", "1/2", "1"] [RecipeIngredientParts] ["bacon", "onion", "green pepper", "garlic", "tomatoes", "tomato sauce", "kielbasa", "rice"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 305.9 [FatContent] 14.4 [SaturatedFatContent] 4.8 [CholesterolContent] 30.4 [SodiumContent] 613.1 [CarbohydrateContent] 34.9 [FiberContent] 2.6 [SugarContent] 5.5 [ProteinContent] 9.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Fry bacon until crisp and remove from pan and crumble. In remaining bacon fat, saute onion, green pepper and garlic until tender Add Creole seasoning and cook another 2 minutes. Add bacon, Kiebasa, tomatoes and tomato sauce and simmer for about 1 hour. Start with part of rice and mix with sauce and keep adding rice until all is mixed in well. Put in 9x13 pan and cover and bake at 350 for about 30 to 40 minutes.
[Name] Vegetables with Asparagus Sauce [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2001-11-02T16:29:00Z [Description] This "sauce" seems to go well with any vegetable it is put on!! Fast and easy to do as well. Cook the vegetables as much as a day ahead to lessen the load on a heavy cooking day. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1", "5"] [RecipeIngredientParts] ["milk", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 41.8 [FatContent] 2.0 [SaturatedFatContent] 0.7 [CholesterolContent] 3.5 [SodiumContent] 402.5 [CarbohydrateContent] 4.9 [FiberContent] 0.2 [SugarContent] 0.4 [ProteinContent] 1.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook your favourite vegetables as you like them. Examples are green beans, carrot coins, broccoli, cauliflower, zucchini slices, peppers etc Combine soup, milk and lemon juice. Bring to a boil, stirring occasionally. Pour over vegetables.
[Name] Tuna Casserole [AuthorId] 12118 [AuthorName] Tara1183 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-11-02T16:29:00Z [Description] Make and share this Tuna Casserole recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/63/0/3pEsJWu8SFW2FFJeVFVX_TC%204%20-%20final_2.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/63/0/sXFFeH4RvWCKXQbncluQ_TC%206%20-%20final_4.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/63/0/DdSIwsmPRbsL2o2Hf1sN_TC%205%20-%20final_3.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/63/0/01505338446.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/63/0/picoKyzDI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/63/0/picxnoPFC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/63/0/piclyenPu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/63/0/picpoiAKV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/63/0/picUaZwjT.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/13630/sdKmkFhQR2cW2pkP4iph_44432AC7-64AF-45B1-B5EC-ADF1A08F537E.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/13630/HP6qgReDR86NbXTyVMXj_20170331_130659.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/63/0/agMThAKITWK01R4nZdV8_20170331_130604.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/63/0/eXtcHJ2QrqptX6mjjIsV_20140615_205942_1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/63/0/5YOMY2ilSB1A49go1ftQ-P3310021.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/63/0/picDcpiVQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/63/0/picTSovJH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/63/0/piceXLITi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/63/0/picO7mGV6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/63/0/pic8cbV0e.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/63/0/picAo9EiU.jpg"] [RecipeCategory] Tuna [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["8", "1", "1/2", "3/4", "1", "1/2", "1/2", "4", "1", "1"] [RecipeIngredientParts] ["mayonnaise", "evaporated milk", "cheddar cheese", "celery", "onion", "mushrooms", "black pepper", "tuna"] [AggregatedRating] 5.0 [ReviewCount] 386.0 [Calories] 526.7 [FatContent] 21.2 [SaturatedFatContent] 10.2 [CholesterolContent] 118.1 [SodiumContent] 642.5 [CarbohydrateContent] 52.4 [FiberContent] 2.8 [SugarContent] 2.8 [ProteinContent] 31.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook egg noodles to al dente in boiling salted water; drain well. Preheat oven to 325°F. Mix all ingredients together in a large casserole dish, reserving 1/2 cup of cheese. Sprinkle reserved cheese over the top. Bake for 30 minutes. Serve hot.
[Name] Chicken in the chips [AuthorId] 18549 [AuthorName] ArtWork [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2001-11-02T16:29:00Z [Description] Make and share this Chicken in the 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/13/63/1/pici7XBH4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/63/1/piclqOkx0.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Cheese", "Meat", "Potluck", "< 60 Mins", "Oven", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2 - 2 1/2", "1", "1/2", "1/4", "2", "2", "1"] [RecipeIngredientParts] ["chicken", "sour cream", "monterey jack cheese", "cheddar cheese", "tortilla chips", "tortilla chips"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 401.8 [FatContent] 26.6 [SaturatedFatContent] 11.3 [CholesterolContent] 45.9 [SodiumContent] 751.2 [CarbohydrateContent] 28.5 [FiberContent] 2.0 [SugarContent] 1.2 [ProteinContent] 13.9 [RecipeServings] 6.0 [RecipeYield] 1 pot [RecipeInstructions] combine chicken, soup, sour cream, salsa. layer mix,cheese and chips, two times. Put lid on and heat at 350 for 20-25 minutes or so untill cheese is bubbly. (this can be prepared on the stove top also cook on low/med].
[Name] Broccoli and Cauliflower in Mustard Sauce [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT8M [PrepTime] PT15M [TotalTime] PT23M [DatePublished] 2001-11-02T16:29:00Z [Description] Make and share this Broccoli and Cauliflower 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/13/63/2/pice0JEn5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/63/2/picpj6TtL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/63/2/picQIyYAZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/63/2/picVBjWpG.jpg"] [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "Low Protein", "< 30 Mins", "Steam", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1", "1", "1", NA] [RecipeIngredientParts] ["unsalted butter", "Dijon mustard", "lemon juice", "broccoli", "cauliflower"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 117.3 [FatContent] 8.4 [SaturatedFatContent] 4.9 [CholesterolContent] 20.4 [SodiumContent] 104.5 [CarbohydrateContent] 9.4 [FiberContent] 3.7 [SugarContent] 2.7 [ProteinContent] 4.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Blend butter, mustard and lemon juice together. Steam broccoli and cauliflower, covered, until tender (about 5 to 6 minutes] Drain vegetables, return to hot saucepan and toss to evaporate any excess moisture Season with salt and pepper. Add mustard butter. Toss to coat well and serve immediately.
[Name] Asparagus Dijon Chicken Fettuccine [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-11-02T16:29:00Z [Description] Make and share this Asparagus Dijon Chicken Fettuccine recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "European", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "2 1/2", "2", "1"] [RecipeIngredientParts] ["margarine", "butter", "boneless skinless chicken breast", "mushroom stems and pieces", "onion", "milk", "water", "Dijon mustard", "frozen asparagus"] [AggregatedRating] nan [ReviewCount] nan [Calories] 194.8 [FatContent] 7.0 [SaturatedFatContent] 2.2 [CholesterolContent] 64.9 [SodiumContent] 459.9 [CarbohydrateContent] 9.7 [FiberContent] 2.9 [SugarContent] 2.2 [ProteinContent] 24.2 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Melt margarine in 10 inch skillet over high heat. Cook chicken, mushrooms and onion in margarine 3 to 5 minutes, stirring occasionally, until chicken is white. Stir in Sauce Mix from fettuccine alfredo mix, milk, water and mustard. Heat to boiling, stirring occasionally. Stir in uncooked Pasta; reduce heat. Cover and cimmer about 10 minutes, stirring occasionally, until pasta is tender. Stir in asparagus. Cover and cook 2 minutes, stirring occasionally; remove from heat. Uncover and let stand about 5 minutes or until sauce is as thick as you'd like (sauce will thicken as it stands]. Stir before serving.
[Name] Bacon Biscuit Wreath [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT14M [PrepTime] PT15M [TotalTime] PT29M [DatePublished] 2001-11-02T16:29:00Z [Description] This is a great little appetizer, snack, or food gift. This is actually a kids in the kitchen recipe, so it's quick and easy. I usually use a little more bacon and serve with a hot mustard dipping sauce. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Lunch/Snacks", "Pork", "Cheese", "Meat", "Kid Friendly", "Potluck", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1", "8", "2"] [RecipeIngredientParts] ["sharp American cheese", "butter flavor shortening", "bacon", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 272.7 [FatContent] 20.1 [SaturatedFatContent] 7.0 [CholesterolContent] 21.5 [SodiumContent] 665.7 [CarbohydrateContent] 16.2 [FiberContent] 0.5 [SugarContent] 2.8 [ProteinContent] 7.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In a small saucepan, melt cheese spread and shortening; stir until blended. Pour into a well greased 6 cup oven proof ring mold or a 9 inch fluted tube pan. Cut each biscuit into quarters and place over mixture. Bake at 400° for 12 to 14 minutes or until golden brown. Immediately invert pan onto serving platter and remove. Sprinkle with bacon and parsley. Serve warm.
[Name] Easy Carbonara [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2001-11-02T16:29:00Z [Description] This isn't as heavy as a cream sauce. If you can't find pancetta, you can use bacon, just remember to drain the fat off after cooking. [Images] character(0) [RecipeCategory] European [Keywords] ["< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2 -3", "8", "4", "4", NA, "16", "1", "2", "4"] [RecipeIngredientParts] ["butter", "shallots", "onions", "pancetta", "vermouth", "white wine", "salt", "spaghetti", "linguine", "egg", "fresh parsley", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 528.9 [FatContent] 10.2 [SaturatedFatContent] 5.2 [CholesterolContent] 72.5 [SodiumContent] 144.0 [CarbohydrateContent] 88.9 [FiberContent] 3.7 [SugarContent] 2.2 [ProteinContent] 19.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine butter, shallot and pancetta in a small skillet. Cook over medium heat until the shallot is tender. Add the vermouth, stir and cook until it has almost evaporated. Reduce heat to warm. Add cooked pasta to sauce to coat. Top pasta with egg, parmasan and parsley.
[Name] Elegant Strawberry Cheesecake Trifle [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2001-11-02T16:29:00Z [Description] Make and share this Elegant Strawberry Cheesecake Trifle recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Strawberry", "Berries", "Fruit", "Low Protein", "Weeknight", "For Large Groups", "No Cook"] [RecipeIngredientQuantities] ["2", "1", "2", "3", "3", "1", "3", NA, NA] [RecipeIngredientParts] ["fresh strawberries", "sugar", "cream cheese", "chocolate curls", "strawberry"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 476.5 [FatContent] 36.1 [SaturatedFatContent] 21.0 [CholesterolContent] 118.2 [SodiumContent] 204.2 [CarbohydrateContent] 36.2 [FiberContent] 1.6 [SugarContent] 20.4 [ProteinContent] 5.2 [RecipeServings] 14.0 [RecipeYield] nan [RecipeInstructions] In a bowl, toss strawberries with 1/2 cup sugar; set aside. In a mixing bowl, beat cream cheese, orange juice and remaining sugar until smooth. Fold in the whipped cream; set aside. Drain strawberries, reserving juice; set the berries aside. Gently toss cake cubes with reserved juice. Place half of the cake in a 4 quart trifle dish or serving bowl. Top with a third of the cream cheese mixture, half of the strawberries and half of the grated chocolate. Repeat layers. Top with remaining cream cheese. Garnish with chocolate curls and strawberries if desired. Cover and refrigerate for at least 4 hours.
[Name] Lemon Pudding Cake [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-11-02T16:29:00Z [Description] I first had this at my friend Elaine's house. It's become a big favorite with my family. It's got a great lemon taste. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kosher", "Potluck", "Christmas", "Hanukkah", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/2", "2", "3", "1 3/4", "1/4", "3", NA] [RecipeIngredientParts] ["butter", "margarine", "sugar", "eggs", "flour", "milk", "non-dairy milk substitute", "lemon juice", "lemons, rind of", "confectioners' sugar"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 185.7 [FatContent] 8.1 [SaturatedFatContent] 4.6 [CholesterolContent] 90.6 [SodiumContent] 85.7 [CarbohydrateContent] 24.1 [FiberContent] 0.2 [SugarContent] 17.1 [ProteinContent] 4.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F. In a large bowl with electric mixer, beat butter with granulated sugar until well blended. Beat in egg yolks until blended. At low speed, blend in flour. Add milk, lemon juice and peel. Beat eggs whites until soft peaks form when beater is raised. Using a wire whisk or rubber scraper, fold egg whites into lemon mixture. Turn mixture into a shallow, 8 1/2 inch baking dish. Set dish in pan, pour boiling water into pan to depth of 1 inch. Bake 40-45 minutes, or until golden brown and knife inserted in center comes out clean. Let stand at least 15 minutes before serving. Sprinkle top lightly with confectioner's sugar. Serve warm or cold, with whipped cream if desired.
[Name] Onion Shortcake [AuthorId] 16709 [AuthorName] Marilou [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-11-02T16:29:00Z [Description] Family insists I make this for Christmas dinner to go along with the prime rib. They even love it cold. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["1", "1/4", "1 1/2", "1", "1/3", "1", "1", "1/2", "1", "1/4", "1/4"] [RecipeIngredientParts] ["Spanish onion", "butter", "egg", "milk", "sharp cheddar cheese", "sour cream", "salt", "dill weed"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 215.9 [FatContent] 17.6 [SaturatedFatContent] 10.8 [CholesterolContent] 70.6 [SodiumContent] 329.7 [CarbohydrateContent] 9.6 [FiberContent] 0.7 [SugarContent] 2.0 [ProteinContent] 6.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 degrees. Melt the butter in medium size pan. Peel the onion and slice into 1/4 inch rings. Saute the onions in the butter until soft. Remove from heat. Combine muffin mix, egg, milk, corn and hot pepper sauce. Place in a buttered 8 inch square pan. (You can use a cooking spray] Add sour cream, salt, dill weed and 1/2 cup of the cheese to the sauted onions; combine and spread over the batter. Sprinkle with the remaining cheese. Bake for 30 minutes or until bubbly. Remove from oven and let cool for a few minutes before cutting into squares.
[Name] Top Rated Pecan Pie [AuthorId] 16676 [AuthorName] ann hugo [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2001-11-02T16:29:00Z [Description] this is a very smooth center pecan pie..melts in your mouth ..also from from fireman's firehouse cookbook...a real beauty of a pie .. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/63/9/picoJgcuD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/63/9/NpxlKd5dTzaOgHcoRXXb_134.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/63/9/picyejcec.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/63/9/picEAuPuA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/63/9/picA6hw1O.jpg" ] [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "Christmas", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2 - 1", "2", "3", "1", "1/4", "1/2", "1 1/2"] [RecipeIngredientParts] ["margarine", "light brown sugar", "eggs", "salt", "vanilla", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 74.0 [Calories] 1185.8 [FatContent] 70.6 [SaturatedFatContent] 12.1 [CholesterolContent] 139.5 [SodiumContent] 729.1 [CarbohydrateContent] 134.7 [FiberContent] 5.6 [SugarContent] 108.6 [ProteinContent] 11.6 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] In a saucepan, melt margarine with brown sugar. Add eggs, salt, and vanilla and mix well. Add pecans. Pour mixture into an unbaked pie shell. Bake in preheated oven at 350 degrees for 45 minutes.
[Name] Mifgash Mushrooms [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-11-02T16:29:00Z [Description] Make and share this Mifgash 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/13/64/0/pic9oG3zE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/64/0/picns4Vf9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/64/0/pichxtJNh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/64/0/picoXQJk5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/64/0/picW1bpIa.jpg" ] [RecipeCategory] Vegetable [Keywords] ["Southwest Asia (middle East]", "Asian", "Kosher", "Free Of...", "Potluck", "Christmas", "Hanukkah", "Thanksgiving", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1/2", NA] [RecipeIngredientParts] ["onion", "button mushroom", "paprika", "black pepper", "water"] [AggregatedRating] 5.0 [ReviewCount] 26.0 [Calories] 32.0 [FatContent] 2.3 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 0.9 [CarbohydrateContent] 2.8 [FiberContent] 0.5 [SugarContent] 1.1 [ProteinContent] 0.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Fry the onion in the oil until golden. Add the mushrooms and continue sauteing for an additional 5 minutes. Add the soup mix, the black pepper and the paprika. Add enough water to make a sauce. Cook over medium heat, stirring constantly, until the sauce has reached the desired thickness.
[Name] Spinach Deviled Eggs [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-11-02T16:29:00Z [Description] These look great on the table, and the spinach add great flavor. I got this recipe from my sister in law and everyone loves them. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/64/1/kwTO4S3ZQT6vl3VXVFha_SPINACH%20BACON%20DEVILED%20EGGS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/64/1/picFlPftY.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Potluck", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["12", "1/4", "2", "2", "1", "1/2", "1/4", "1/2", "4"] [RecipeIngredientParts] ["mayonnaise", "vinegar", "butter", "sugar", "pepper", "salt", "frozen chopped spinach", "bacon"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 104.0 [FatContent] 7.8 [SaturatedFatContent] 3.1 [CholesterolContent] 171.0 [SodiumContent] 147.0 [CarbohydrateContent] 1.9 [FiberContent] 0.2 [SugarContent] 1.6 [ProteinContent] 6.1 [RecipeServings] 12.0 [RecipeYield] 2 dozen [RecipeInstructions] Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Stir in the mayonnaise, vinegar, butter, sugar, pepper, and salt. Add spinach and mix well. Stir in the bacon; spoon into egg whites. Serve immediately.
[Name] Hot Tom & Jerry [AuthorId] 4470 [AuthorName] Bergy [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-11-02T16:29:00Z [Description] Lovely drink for an after ski party, or football game. Mmmmm just a lovely drink! Refrigerate if not using it all at one time
[Name] Colorful Chicken Croissants [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-11-02T16:29:00Z [Description] Delicious sandwich. Great for brunches and casual get togethers. Can also cut into smaller pieces and use as an appetizer. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Fruit", "Vegetable", "Meat", "Kid Friendly", "Potluck", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "1/4", "1/4", "1/4", "3/4", "2", "1/4", "1/4", "4"] [RecipeIngredientParts] ["celery", "golden raisin", "dried cranberries", "mayonnaise", "red onions", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 436.0 [FatContent] 20.3 [SaturatedFatContent] 8.4 [CholesterolContent] 97.0 [SodiumContent] 254.0 [CarbohydrateContent] 36.1 [FiberContent] 3.1 [SugarContent] 12.6 [ProteinContent] 27.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a bowl, combine the first 9 ingredients. Spoon about 1/2 cup into each croissant.
[Name] Blue Chips Cheese Bread [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-11-02T16:29:00Z [Description] Make and share this Blue Chips Cheese Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Cheese", "Broil/Grill", "< 15 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "12 -15", "1", "3/4"] [RecipeIngredientParts] ["provolone cheese", "shrimp", "blue cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1124.0 [FatContent] 34.3 [SaturatedFatContent] 20.3 [CholesterolContent] 76.9 [SodiumContent] 2402.2 [CarbohydrateContent] 146.9 [FiberContent] 6.1 [SugarContent] 7.2 [ProteinContent] 57.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Slice the bread into 1/2 inch slices. Sprinkle the shrimp and the blue cheese on each slice. Cover each slice with provel. Broil until provel is melted and bread is heated through.
[Name] Buttermilk-Chocolate Brownies [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2001-11-02T16:29:00Z [Description] Make and share this Buttermilk-Chocolate Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 60 Mins", "For Large Groups", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1/4", "1", "1/3", "2", "1/2", "1 1/2", "1/4", "3", "3", "2 1/4", "1/2", "3/4"] [RecipeIngredientParts] ["flour", "sugar", "baking soda", "salt", "butter", "margarine", "eggs", "buttermilk", "vanilla", "butter", "margarine", "buttermilk", "powdered sugar", "vanilla", "pecans"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 268.7 [FatContent] 12.9 [SaturatedFatContent] 6.6 [CholesterolContent] 43.3 [SodiumContent] 158.7 [CarbohydrateContent] 37.7 [FiberContent] 1.2 [SugarContent] 28.3 [ProteinContent] 2.6 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Grease a sheetpan and set aside, heat oven to 350F. Combine flour, sugar, baking soda and salt, set aside. In a medium saucepan combine butter, cocoa powder and 1 c water. Bring mixture to just boiling, stirring constantly. Remove from heat and add chocolate mixture to flour mixture and beat with mixer until combined Add eggs, buttermilk and vanilla. Beat for 1 minute, batter will be thin. Pour batter into prepared pan. Bake for 25 minutes. For frosting combine butter cocoa and buttermilk over medium heat in saucepan to boiling, remove from heat Add powdered sugar and vanilla, beat until smooth, add pecans if desired. Pour warm frosting over the warm brownies, smooth evenly. Cool completely before cutting.
[Name] Tuna Casserole [AuthorId] 13551 [AuthorName] rick2978 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-11-02T16:30:00Z [Description] Make and share this Tuna Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Tuna [Keywords] ["< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1", "2", "1", "1", NA, NA, "4"] [RecipeIngredientParts] ["potatoes", "carrots", "crushed tomatoes", "garlic cloves", "onion", "water", "salt", "pepper", "tuna fillets"] [AggregatedRating] nan [ReviewCount] nan [Calories] 182.8 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 174.1 [CarbohydrateContent] 41.6 [FiberContent] 6.9 [SugarContent] 3.9 [ProteinContent] 5.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a saucepan add first eight ingredients and bring to the boil. Reduce heat to medium low. When boil has been reduced to a simmer, add tuna and cook for about 20 minutes or until tuna is soft (flakes can be separated easily]. Serve hot.
[Name] Potato Soup With Two Cheeses [AuthorId] 18510 [AuthorName] Meryl [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2001-11-02T16:30:00Z [Description] I have not tried this recipe, but thought it sounded good, and posted it by request for someone on another site. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/64/7/picSiCizf.jpg" [RecipeCategory] Potato [Keywords] ["Cheese", "Vegetable", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "2 1/2", "1", "8", "1", "3/4", "2", NA] [RecipeIngredientParts] ["celery", "carrot", "onion", "olive oil", "yukon gold potatoes", "chicken broth", "cream cheese", "ham", "cheddar cheese", "cheddar cheese", "white pepper"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 653.1 [FatContent] 34.0 [SaturatedFatContent] 17.6 [CholesterolContent] 106.6 [SodiumContent] 1235.2 [CarbohydrateContent] 63.2 [FiberContent] 5.9 [SugarContent] 6.2 [ProteinContent] 25.2 [RecipeServings] 4.0 [RecipeYield] 7 cups [RecipeInstructions] Add olive oil to a large pot. Heat on medium and cook celery, onion, and carrot until tender. Add potatoes and broth. Bring to a boil,then simmer on low about 1/2 hour or until potatoes are tender. Add cream cheese and mix until blended, then add ham and stir until heated through. Mix in 3/4 cup cheddar cheese. Ladle into bowls and top with remaining cheddar.
[Name] Holiday Gumdrop Cookies [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-11-02T16:30:00Z [Description] Make and share this Holiday Gumdrop Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "Christmas", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "3/4", "1/2", "1 3/4", "1", "1/2", "1", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["walnuts", "golden raisin", "flour", "brown sugar", "shortening", "egg", "buttermilk", "baking soda", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1140.5 [FatContent] 55.9 [SaturatedFatContent] 11.1 [CholesterolContent] 71.3 [SodiumContent] 675.6 [CarbohydrateContent] 151.3 [FiberContent] 4.9 [SugarContent] 86.9 [ProteinContent] 15.6 [RecipeServings] nan [RecipeYield] 3 dozen [RecipeInstructions] ["Cut gumdrops into small pieces and put in bowl.", "Add walnuts and raisins and 1/4 cup flour, toss to coat. Set aside.", "Cream the brown sugar and shortening in mixing bowl; stir in egg and buttermilk.", "Combine baking soda, salt and remaining flour; stir into creamed mixture.", "Add gumdrop mixture and mix well.", "Chill for 1 hour.", "Drop by rounded teaspoonfuls onto ungreased cookie sheets.", "Bake at 400°F for 8-10 minutes.", "Cool for 2 minutes on sheets and then remove to wire racks to cool completely." ]
[Name] Oyster Stew [AuthorId] 15729 [AuthorName] Cattleships [CookTime] PT20M [PrepTime] PT2M [TotalTime] PT22M [DatePublished] 2001-11-02T16:30:00Z [Description] Make and share this Oyster Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Creole", "European", "< 30 Mins", "Stove Top", "Oysters", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1/8 - 1/4", NA, NA, "3"] [RecipeIngredientParts] ["half-and-half", "parsley", "cayenne pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 463.6 [FatContent] 31.1 [SaturatedFatContent] 17.8 [CholesterolContent] 161.6 [SodiumContent] 318.5 [CarbohydrateContent] 21.8 [FiberContent] 0.0 [SugarContent] 8.8 [ProteinContent] 24.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Pour milk and Half and Half together in 4 Qt. Sauce Pan. Add Butter, salt and pepper to taste. Cook over medium heat stirring constantly until steaming and butter is melted: DO NOT ALLOW TO BOIL. Add oysters with liquor and stir for just a few minutes until oysters are cooked. Serve in traditional large, shallow soup bowls. Add sprig of Parsley and/or Cayenne Pepper sprinkled on top if desired.
[Name] Chile Green Beans [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-11-02T16:30:00Z [Description] Red and green make this a festive dish. It can be a hot as you wish. . just add more chilli. The chicken stock can be replaced with a vegetable sauce for a vegetarian dish. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "1", "1", "1", NA, "4"] [RecipeIngredientParts] ["onions", "chili powder", "flour", "water", "green beans", "tomato paste", "tomatoes"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 174.5 [FatContent] 8.1 [SaturatedFatContent] 1.2 [CholesterolContent] 1.8 [SodiumContent] 116.7 [CarbohydrateContent] 23.3 [FiberContent] 6.7 [SugarContent] 8.8 [ProteinContent] 5.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in saucepan or wok. Add onions and fry until softened, about 8 minutes. Add chilli powder and flour. Cook stirring for 2 minutes. Gradually add stock stirring until smooth. Add beans, pepper and tomato paste. Lower heat and simmer 15 minutes. Season to taste. Add tomatoes and cook another 3 minutes.
[Name] Mexican Manicotti [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-11-02T16:30:00Z [Description] I have made this both ways and actually prefer it Vegetarian style without the beef. This is delicious and is a big hit with the kids. This is so creamy they won't even realize theres no beef in it if you leave it out. The prep time is making this without the beef. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/65/1/picHuZOs6.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Manicotti", "Cheese", "Beans", "Vegetable", "Mexican", "Kid Friendly", "Weeknight", "Oven", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2 1/2", "1 1/2", "1", "2 1/2", "1", "2", "1", "1/4", NA] [RecipeIngredientParts] ["lean ground beef", "chili powder", "dried oregano", "water", "sour cream", "cheddar cheese", "green onion", "black olives"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 474.2 [FatContent] 23.6 [SaturatedFatContent] 14.1 [CholesterolContent] 56.5 [SodiumContent] 880.4 [CarbohydrateContent] 49.8 [FiberContent] 7.1 [SugarContent] 3.8 [ProteinContent] 17.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["In a bowl combine beef (if desired], beans, chili powder, and oregano.", "Spoon into uncooked manicotti shells; arrange into a greased 13x9x2 inch baking dish.", "Combine water and picante sauce; pour over shells.", "Cover and refrigerate overnight.", "Remove from the refrigerator 30 minutes before baking.", "Cover and bake at 350° for 1 hour.", "Uncover; spoon sour cream over top.", "Sprinkle with cheese, onions, and olives (if desired].", "Bake 5 to 10 minutes longer or until cheese is melted." ]
[Name] Round Cheese Bread [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-11-02T16:30:00Z [Description] This bread is simple and good. Great with pasta or just anytime you want. I also add garlic powder to mine when making it to go with pasta. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Cheese", "Kid Friendly", "High In...", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/4", "1/2", "1/2", "1", "2", NA] [RecipeIngredientParts] ["biscuit mix", "mozzarella cheese", "parmesan cheese", "dried oregano", "milk", "egg", "butter", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 270.0 [FatContent] 15.7 [SaturatedFatContent] 7.6 [CholesterolContent] 63.1 [SodiumContent] 560.2 [CarbohydrateContent] 21.9 [FiberContent] 0.7 [SugarContent] 4.0 [ProteinContent] 10.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a bowl, combine the first 6 ingredients, batter will be thick. Spoon into a greased 8 inch round baking pan. Drizzle with butter; sprinkle with additional Parmesan cheese. Bake at 400° for 20 to 25 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes. Cut into wedges. Serve warm.
[Name] Quick & easy Sausage rolls [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2001-11-02T16:30:00Z [Description] Make and share this Quick & easy Sausage rolls recipe from Food.com. [Images] character(0) [RecipeCategory] Canadian [Keywords] ["Kid Friendly", "Broil/Grill", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["24", "8", "3"] [RecipeIngredientParts] "butter" [AggregatedRating] nan [ReviewCount] nan [Calories] 162.2 [FatContent] 13.2 [SaturatedFatContent] 5.8 [CholesterolContent] 30.5 [SodiumContent] 482.8 [CarbohydrateContent] 5.1 [FiberContent] 0.2 [SugarContent] 1.0 [ProteinContent] 5.9 [RecipeServings] nan [RecipeYield] 24 Sausage rolls [RecipeInstructions] Roll each sausage in a strip of bread, let the ends of the bread just overlap Fasten with a toothpick. Brush with butter. Broil 2 minutes, turn& broil 2 more minutes. Serve on their own or with a favorite dip or chutney.
[Name] Tasty Turkey Stuffing [AuthorId] 21656 [AuthorName] Carol [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-11-02T16:30:00Z [Description] Make and share this Tasty Turkey Stuffing recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Rice", "Meat", "Christmas", "Thanksgiving", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "3", "1", "2 -3", "2 -3", NA, NA, "2", "3", "3 1/2 - 4", "1", "2 -3"] [RecipeIngredientParts] ["onions", "celery", "poultry seasoning", "eggs", "milk", "sweet & wild rice", "chicken bouillon cubes", "water", "sweet & wild rice", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 272.5 [FatContent] 9.1 [SaturatedFatContent] 3.8 [CholesterolContent] 80.9 [SodiumContent] 841.0 [CarbohydrateContent] 40.6 [FiberContent] 6.2 [SugarContent] 6.7 [ProteinContent] 10.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Prepare rice--------. Heat rice, water, OXO and butter to boiling point. Reduce heat to low and cover, simmering 40-50 minutes. While rice is cooking (rice needs to be soupy when done] chop up onions, celery and bread. Toss in a large bowl with poultry seasoning, salt and pepper. Allow the rice to cool a bit before adding it to the stuffing mixture. Stir in eggs and add enough milk to moisten. Then stuff your uncooked turkey.
[Name] Canning Pumpkin [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2001-11-02T16:30:00Z [Description] Make and share this Canning Pumpkin recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Vegan", "Low Cholesterol", "Free Of...", "Weeknight", "Canning", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA] [RecipeIngredientParts] ["pumpkin", "water", "salt"] [AggregatedRating] 5.0 [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] 1 quart [RecipeInstructions] ["Pumpkin or Winter Squash in a Pressure Canner (Allow 1-1/2 to 3 pounds for each quart]: Wash pumpkin or winter squash; remove seeds.", "Peel and cube.", "Barely cover with water; bring to a boil.", "Pack hot; add salt (1/2 tsp for each quart or 1/4 tsp for each pint].", "Cover pumpkin or winter squash with boiling water, leaving 1/2-inch headspace.", "Adjust lids; process.", "Pressure canner, minutes at 10 lbs (pints]: 55 minutes.", "Pressure canner, minutes at 10 lbs (quarts]: 90 minutes.", "Note that pumpkin must be canned this way, in a pressure canner; it will spoil if canned using the boiling water bath method due to the lack of acid." ]
[Name] Brussels Sprouts Dijon [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT8M [PrepTime] PT15M [TotalTime] PT23M [DatePublished] 2001-11-02T16:30:00Z [Description] Make and share this Brussels Sprouts Dijon 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/13/65/6/IwkaK7EjRY6a4ylzncMs_THE%20FOOD%20GAYS%20-%20Brussels%20Sprouts-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/65/6/unwFreSySVG8Q1Zj0WZ6_THE%20FOOD%20GAYS%20-%20Brussels%20Sprouts-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/65/6/laS0pRqmRMK7qc6oxXy9_THE%20FOOD%20GAYS%20-%20Brussels%20Sprouts-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/65/6/picXSRJw1.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Microwave", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "2"] [RecipeIngredientParts] ["Brussels sprout", "water", "lemon juice", "butter", "margarine", "Dijon mustard"] [AggregatedRating] 5.0 [ReviewCount] 21.0 [Calories] 98.5 [FatContent] 6.7 [SaturatedFatContent] 3.8 [CholesterolContent] 15.3 [SodiumContent] 159.9 [CarbohydrateContent] 9.0 [FiberContent] 3.2 [SugarContent] 2.2 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place sprouts and water in a 1 quart casserole dish. Cover and microwave on high 7 minutes or until tender-crisp then drain. Add remaining ingredients. Toss together to coat sprouts. Serve.
[Name] Roasted Red Onions with Balsamic Vinegar [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT1H35M [PrepTime] PT5M [TotalTime] PT1H40M [DatePublished] 2001-11-02T16:30:00Z [Description] The sweetness of the onion and the flavour of the vinegar make this a hearty fall side dish. If you are using a well aged expensive balsamic vinegar the sugar may not be needed. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/65/7/picr7FOhO.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Roast", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", NA, NA, "1/3", "1/3", "1"] [RecipeIngredientParts] ["red onions", "olive oil", "water", "brown sugar"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 59.4 [FatContent] 0.1 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 8.3 [CarbohydrateContent] 13.4 [FiberContent] 1.9 [SugarContent] 7.5 [ProteinContent] 1.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Remove papery skin from onions, rub with olive oil and sprinkle with salt and pepper. Roast, uncovered, in a small pan at 375 for 1 1/2 hours or until tender. Remove onions and keep warm. Put water and vinegar in pan and boil 4 to 5 minutes. Mixture should reduce to about 1/4 cup. Remove from heat and add brown sugar. Cut onions in half and drizzle with vinegar mixture.
[Name] Louisiana Chicken [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-11-02T16:30:00Z [Description] I've been making this for supper since I first got married, over 18 years ago. It's still a favorite. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Kosher", "Potluck", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "1/4", "2", "1", "1", "1", "1 1/2", "1/2", "1/2"] [RecipeIngredientParts] ["chicken", "flour", "celery ribs", "green bell pepper", "onion", "water", "salt", "hot paprika"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 444.5 [FatContent] 32.3 [SaturatedFatContent] 7.8 [CholesterolContent] 115.0 [SodiumContent] 314.5 [CarbohydrateContent] 7.6 [FiberContent] 1.1 [SugarContent] 1.7 [ProteinContent] 29.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Brown the chicken pieces in the oil. Remove the pieces. Stir the flour into the drippings and cook until brown. Add the celery, pepper and onion and cook until tender. Add the soup powder, water, salt and paprika, bring to a boil. Cook for 5 minutes. Place the chicken in a baking dish. Pour the sauce over the chicken, bake uncovered for 45 minutes, basting often and skimming fat.
[Name] Ultimate Spaghetti Sauce [AuthorId] 16676 [AuthorName] ann hugo [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2001-11-02T16:30:00Z [Description] was given to me by father in law.. he was a cook and was proud of his recipes and his cooking ... this recipe was cook and serve by my husband at the fire station as he was a fireman ...this is a great recipe and also cook for the captain for his promotion... also freezes great... [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/65/9/pic4nQCZP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/65/9/pic5XrhAk.jpg"] [RecipeCategory] Sauces [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "2", "1", "2", "2", "2", "1/2", "1/2", "1/4", "2", "1/4", "1/4", "1/4", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["olive oil", "butter", "onion", "garlic cloves", "tomato paste", "tomatoes", "water", "celery", "green pepper", "parsley", "oregano", "basil leaves", "rosemary", "bay leaf", "black pepper", "brown sugar", "salt"] [AggregatedRating] 5.0 [ReviewCount] 20.0 [Calories] 757.8 [FatContent] 52.1 [SaturatedFatContent] 18.0 [CholesterolContent] 134.4 [SodiumContent] 2605.2 [CarbohydrateContent] 40.3 [FiberContent] 10.2 [SugarContent] 25.7 [ProteinContent] 37.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Trim fat from chuck and pork and grind together. Brown together till just light tan, stirring constantely. Add onions to meat, cook till onions are trainsparent. Add the following to the meat and onions: garlic, tomato paste,tomatoes,water, celery,parsley,oregano,basil leaves,rosemary,green pepper,bay leaf, brown sugar, black pepper,salt. Cook and bring to a boil stirring constantly. Turn heat to simmer, keep stirring till burner reaches simmer stage and don't scorch. Simmer about 3 hours stirring occasionally. Serve over spaghetti.
[Name] Apple Kugel [AuthorId] 22675 [AuthorName] Aliza Bensalmon [CookTime] PT40M [PrepTime] PT25M [TotalTime] PT1H5M [DatePublished] 2001-11-02T16:30:00Z [Description] Make and share this Apple Kugel recipe from Food.com. [Images] character(0) [RecipeCategory] Apple [Keywords] ["Fruit", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "5", "1", "1", "5", "1", "1", "2", "1/4", "1/2"] [RecipeIngredientParts] ["apples", "sugar", "eggs", "vanilla", "baking powder", "cinnamon", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 351.2 [FatContent] 24.4 [SaturatedFatContent] 3.6 [CholesterolContent] 105.8 [SodiumContent] 72.3 [CarbohydrateContent] 31.9 [FiberContent] 2.0 [SugarContent] 28.2 [ProteinContent] 3.4 [RecipeServings] 10.0 [RecipeYield] 1 pan [RecipeInstructions] Mix everything together. Put in noodles. Put it in a pan. Bake a 375 degrees for 40 minutes uncovered.
[Name] Ghirardelli' S Ultimate Chocolate Chip Cookies [AuthorId] 16459 [AuthorName] Elizabeth Fullerton [CookTime] PT11M [PrepTime] PT10M [TotalTime] PT21M [DatePublished] 2001-11-02T16:30:00Z [Description] Make and share this Ghirardelli' S Ultimate Chocolate Chip 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/13/66/1/picGnRZB3.jpg" [RecipeCategory] Drop Cookies [Keywords] ["Chocolate Chip Cookies", "Dessert", "Lunch/Snacks", "Cookie & Brownie", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2 1/4", "1", "1/2", "1", "3/4", "3/4", "2", "2", "1", "1"] [RecipeIngredientParts] ["unsifted flour", "baking soda", "salt", "butter", "sugar", "brown sugar", "eggs", "vanilla", "walnuts", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 62.0 [Calories] 115.1 [FatContent] 6.0 [SaturatedFatContent] 3.7 [CholesterolContent] 17.9 [SodiumContent] 89.0 [CarbohydrateContent] 15.2 [FiberContent] 0.5 [SugarContent] 10.1 [ProteinContent] 1.2 [RecipeServings] 48.0 [RecipeYield] 4 dozen cookies [RecipeInstructions] Preheat oven to 375°. Stir flour with baking soda and salt, set aside. In large mixing bowl, cream butter with sugar, brown sugar, eggs and vanilla. Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips. Drop tablespoon of dough per cookie onto ungreased cookie sheets. Bake at 375° for 9-11 minutes or until golden brown.
[Name] Club Sandwich Salad [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-11-02T16:30:00Z [Description] Make and share this Club Sandwich Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Poultry", "Vegetable", "Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1", NA, "1", "2", "2", "10", "2", NA] [RecipeIngredientParts] ["mayonnaise", "ketchup", "green onion", "iceberg lettuce", "tomatoes", "hard-boiled eggs", "bacon", "chicken", "turkey", "crouton"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 90.2 [FatContent] 6.0 [SaturatedFatContent] 1.9 [CholesterolContent] 53.4 [SodiumContent] 191.4 [CarbohydrateContent] 5.9 [FiberContent] 1.4 [SugarContent] 4.4 [ProteinContent] 3.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine mayonnaise,ketchup,onion,salt and pepper in small bowl. Mix well. Cover and refrigerate. When ready to serve salad,mix remaining ingredients in large bowl. Add croutons. Drizzle with dressing.
[Name] Colorful Chicken Casserole [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT30M [PrepTime] PT45M [TotalTime] PT1H15M [DatePublished] 2001-11-02T16:30:00Z [Description] I got this recipe from Quick Cooking magazine. This is great for making 2 meals, or serving a big group. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Cheese", "Vegetable", "Meat", "Kid Friendly", "Potluck", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3/4", "2", "1", "1", "1", "1", "1/4", "3", "1", "1", "1"] [RecipeIngredientParts] ["green pepper", "celery", "onion", "butter", "chicken broth", "frozen corn kernels", "salt", "pepper", "spaghetti", "elbow macaroni", "cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 669.1 [FatContent] 24.2 [SaturatedFatContent] 11.9 [CholesterolContent] 123.7 [SodiumContent] 558.1 [CarbohydrateContent] 67.2 [FiberContent] 6.7 [SugarContent] 6.6 [ProteinContent] 47.2 [RecipeServings] nan [RecipeYield] 2 casseroles [RecipeInstructions] ["In a large skillet, sauté green pepper, celery, and onion in butter until tender.", "Add broth, peas, corn, salt (if desired] and pepper; heat through.", "Stir in chicken and spaghetti.", "Divide between 2 greased 8 inch square baking pans.", "Top with the mushrooms and cheese.", "Cover and freeze one casserole for up to 3 months, if you only need to serve 4.", "Cover and bake the second casserole at 350° for 20 minutes; uncover and bake for 10 minutes longer.", "To use frozen casserole, cover and bake at 350° for 35 minutes; uncover and bake for 15 minutes longer." ]
[Name] Persian Dainties [AuthorId] 4470 [AuthorName] Bergy [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-11-02T16:32:00Z [Description] Pure natural ingredients and sOOoooo good. No baking. I usually include them in my Christmas goodie boxes. Don't make them too big they are very rich. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Southwest Asia (middle East]", "Asian", "Christmas", "< 30 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/2", "1/2 - 1"] [RecipeIngredientParts] ["dates", "raisins", "fig"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 598.6 [FatContent] 24.0 [SaturatedFatContent] 3.2 [CholesterolContent] 0.0 [SodiumContent] 312.5 [CarbohydrateContent] 98.4 [FiberContent] 12.3 [SugarContent] 68.3 [ProteinContent] 11.1 [RecipeServings] nan [RecipeYield] 3 dozen approximately depending what size you make t [RecipeInstructions] Put all the ingredients through a food chopper (or food processor, but don't puree the ingredients] If the ingredients are a bit stiff moisten them with a bit of honey. Mix well and form into little balls. Store in fridge and bring to room temp to serve.
[Name] Moose milk [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-11-02T16:33:00Z [Description] Is it any wonder that a Moose calf is frisky if this is what he gets to drink? This drink is loaded with calories but it is very smooth [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Canadian", "Low Protein", "Free Of...", "< 30 Mins", "For Large Groups", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "4 1/2", "7"] [RecipeIngredientParts] ["sugar", "water", "rum"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 543.5 [FatContent] 43.8 [SaturatedFatContent] 27.4 [CholesterolContent] 157.2 [SodiumContent] 48.8 [CarbohydrateContent] 12.5 [FiberContent] 0.0 [SugarContent] 8.5 [ProteinContent] 3.1 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Melt the sugar in the water, heat slightly. Add Rum. Heat to just steaming. Heat Creamo separatetly to 145 degrees (well below boiling]. Slowly stir the rum mixture into the creamo. Chill as quickly as possible. Use a shallow bowl set in cracked ice (however be very careful that the drink is not too hot and cracks the bowl].
[Name] Sausage, Sauerkraut & Apples [AuthorId] 15236 [AuthorName] Corbin Lee [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2001-11-02T16:33:00Z [Description] Make and share this Sausage, Sauerkraut & Apples 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/13/66/6/pictK0j9C.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/66/6/pichbT3S7.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Poultry", "Apple", "Fruit", "Meat", "German", "European", "Winter", "Weeknight"] [RecipeIngredientQuantities] ["1", "1", "3", "1/2", "3/4", "1/8", "3/4"] [RecipeIngredientParts] ["fresh sauerkraut", "canned sauerkraut", "smoked sausage", "tart cooking apples", "brown sugar", "salt", "pepper", "cider"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 567.9 [FatContent] 32.6 [SaturatedFatContent] 10.7 [CholesterolContent] 69.4 [SodiumContent] 2138.7 [CarbohydrateContent] 56.2 [FiberContent] 6.7 [SugarContent] 48.4 [ProteinContent] 15.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Rinse sauerkraut and squeeze dry. Cut sausage into 2-inch pieces. Put 1/2 the sauerkraut in the slow cooker. Add the sausage pieces on top. Continue to layer remaining ingredients in slow cooker in the order listed. Top with remaining sauerkraut. Do not stir the layers. Cover. Cook on high 4 hours, or low 6-7 hours. Stir before serving.
[Name] Peas and Pasta [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT6M [PrepTime] PT15M [TotalTime] PT21M [DatePublished] 2001-11-02T16:35:00Z [Description] This is a nice colourful easy veggi dish. It takes an ordinary pea dish to new heights. Will compliment any main dish. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "Healthy", "Microwave", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "1/3", "10", "1/4"] [RecipeIngredientParts] ["olive oil", "garlic", "plum tomatoes", "celery", "fresh peas", "elbow macaroni"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 117.8 [FatContent] 3.8 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 88.3 [CarbohydrateContent] 16.6 [FiberContent] 3.7 [SugarContent] 4.9 [ProteinContent] 5.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine olive oil, garlic, tomato and celery in 1 quart casserole. Cover and microwave on high 2 minutes. Add peas, cover, microwave on high 4 minutes. Add macaroni, cover, microwave on high 2 minutes. Serve.
[Name] Sausage Cheese Muffins [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-11-02T16:35:00Z [Description] This recipe is great for everything from bake sales to potluck to food gifts, of just plain good for any meal. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Pork", "Cheese", "Meat", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2 -3", "3", NA] [RecipeIngredientParts] ["mild sausage", "pork sausage", "milk", "rubbed sage", "biscuit mix", "cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 760.2 [FatContent] 42.3 [SaturatedFatContent] 13.9 [CholesterolContent] 106.5 [SodiumContent] 2308.2 [CarbohydrateContent] 64.8 [FiberContent] 2.6 [SugarContent] 10.9 [ProteinContent] 28.4 [RecipeServings] nan [RecipeYield] 4 dozen mini muffins [RecipeInstructions] In a skillet over medium heat, cook sausage until no longer pink; drain. In a bowl, combine soup, milk, sage, and sausage. Stir in the biscuit mix just until moistened. Fill greased miniature or regular muffin cups 2/3 full. Bake at 400 degrees for 15 to 20 minutes or until muffins test done. Sprinkle with shredded cheese and bake until melted if desired.
[Name] Vietnamese Cabbage [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-11-02T16:36:00Z [Description] A little unusual but easy side dish to prepare. Chinese cabbage can be used as well as ordinary cabbage. Some tabasco or red pepper flakes could spice it up quite nicely if desired. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/66/9/picF18DQB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/66/9/cZWtCVFRU2uCXmASw8Kg_99041862-6A08-44F7-8C92-63E58273B9D6.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/66/9/picAvfenz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/66/9/picHq0swV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/66/9/picdvF2QX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/66/9/picWax0bg.jpg"] [RecipeCategory] Vegetable [Keywords] ["Vietnamese", "Asian", "Low Protein", "< 30 Mins", "Stove Top", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "3/4", "1", NA] [RecipeIngredientParts] ["egg", "fish sauce", "soy sauce", "cabbage", "garlic", "black pepper"] [AggregatedRating] 4.5 [ReviewCount] 20.0 [Calories] 47.3 [FatContent] 3.1 [SaturatedFatContent] 0.6 [CholesterolContent] 31.0 [SodiumContent] 100.6 [CarbohydrateContent] 3.6 [FiberContent] 1.4 [SugarContent] 1.9 [ProteinContent] 1.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Beat the egg with the fish sauce and set aside. Heat wok over high heat, add garlic and oil. When garlic turns brown remove and discard it. Add cabbage, stir fry 2 minutes. Add 2 Tbs water, cover and cook on medium heat for 3 minutes. Increase heat to high and make a well in cabbage. Pour egg mixture in well. Stir fry 2 more minutes, add pepper and serve.
[Name] Beef Enchiladas [AuthorId] 16449 [AuthorName] sewcraftymom [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2001-11-02T16:38:00Z [Description] My Mother came up with this recipe because my family loved Enchilada's. We had these often when we were growing up. For a cold winter's night this is a good supper dish to warm the soul! [Images] character(0) [RecipeCategory] Meat [Keywords] ["Mexican", "Kid Friendly", "Winter", "Spicy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", NA, NA, "1", "2", "2", NA, "2"] [RecipeIngredientParts] ["ground beef", "garlic", "onion powder", "onion", "corn tortilla", "colby"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 158.7 [FatContent] 11.8 [SaturatedFatContent] 6.0 [CholesterolContent] 43.6 [SodiumContent] 181.0 [CarbohydrateContent] 1.2 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 11.6 [RecipeServings] nan [RecipeYield] 12 enchilada's [RecipeInstructions] Preheat oven to 400°F. Spray a 9x13-inch baking dish with cooking spray. Cook ground beef until no longer pink, drain off extra fat. Add onions or powder, garlic, salt and pepper and the green chilies. Cook 5 minutes to blend flavors. Add just enough enchilada sauce to bind beef mixture together. Dip corn tortillas one at a time into the simmering water to soften, only takes a minute or two. Place 1 TBS of the beef mixture off center on the tortilla. Roll tortilla firmly and place into baking pan. Continue until all the meat mixture is gone. Combine the chili, remaining enchilada sauce in a saucepan and heat until just bubbling. Pour chili mixture over the rolled enchiladas making sure to cover the entire pan. Bake for 15 minutes at 400°F; then add the Colby Monterey Jack cheese and bake 10 minutes more for a total of 25 minutes. Serve with chips or salad.
[Name] 60 Minute Oven Sirloin Steak Stew [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-11-02T16:40:00Z [Description] Make and share this 60 Minute Oven Sirloin Steak Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "4", "1/2", "6", "1", "1", "3/4", "1/2", "1 1/2", "1/2", "1/4"] [RecipeIngredientParts] ["new potatoes", "frozen green beans", "carrots", "yellow onion", "beef broth", "water", "flour", "McCormick® Black Pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 322.2 [FatContent] 10.2 [SaturatedFatContent] 4.0 [CholesterolContent] 56.7 [SodiumContent] 345.0 [CarbohydrateContent] 37.1 [FiberContent] 5.8 [SugarContent] 4.8 [ProteinContent] 20.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine first five ingredients in metal 13 x 9 x 2-inch baking pan. In a medium bowl, combine remaining ingredients with a whisk. Pour over meat and vegetables. Cover baking pan with aluminum foil. Bake in preheated 400 degree oven 40 minutes. Carefully uncover and stir meat and vegetables. Cover and bake an additional 20 minutes. Uncover and stir stew before serving.
[Name] Sweet and Sour Pork [AuthorId] 18395 [AuthorName] Tarah [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-11-03T11:35:00Z [Description] Quick and easy!!! Very yummy! I used to have a recipe that took AGES, I just modified it, and now it is simple, but tastes the same!!! [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Pork", "Tropical Fruits", "Fruit", "Meat", "Chinese", "Asian", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "2", "1", "2", "6", "1/4", "1", "2", "1/2", "1", "2", "2", "2"] [RecipeIngredientParts] ["pork", "flour", "carrot", "celery", "pineapple", "tomato sauce", "brown sugar", "water", "green capsicum", "vinegar", "soy sauce", "flour"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 484.4 [FatContent] 17.6 [SaturatedFatContent] 4.4 [CholesterolContent] 95.2 [SodiumContent] 653.8 [CarbohydrateContent] 46.5 [FiberContent] 3.4 [SugarContent] 33.7 [ProteinContent] 35.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] cut vegetables into strips. dip pork in egg white and then in flour. heat oil in frypan, fry pork till golden brown and crisp. place in serving dish and keep warm. put all other ingredients in except the extra flour, and the water, bring to the boil. stir in extra flour and water, cook for 5-7 minutes, vegetables should still be crisp. Pour sauce over pork, serve with noodles, yum!
[Name] Easy Bread Pudding [AuthorId] 9441 [AuthorName] Lisa Sorrell [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2001-11-03T11:35:00Z [Description] Make and share this Easy Bread Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Healthy", "Christmas", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "1 1/2", "2", "1", "4"] [RecipeIngredientParts] ["eggs", "skim milk", "honey", "vanilla"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 126.2 [FatContent] 2.6 [SaturatedFatContent] 0.8 [CholesterolContent] 71.7 [SodiumContent] 145.8 [CarbohydrateContent] 18.6 [FiberContent] 0.8 [SugarContent] 7.0 [ProteinContent] 7.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325 degrees F. In a large mixing bowl, beat eggs and egg whites. Beat in milk, honey and vanilla. Stir in bread cubes. Pour into 8 inch baking dish, sprayed with a non-stick spray. Bake for 35 to 40 minutes, or until a toothpick comes out clean. Serve hot.
[Name] Lasagna Casserole [AuthorId] 21656 [AuthorName] Carol [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-11-03T11:35:00Z [Description] Make and share this Lasagna Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Meat", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1/4", "1/2", NA, "1", "1"] [RecipeIngredientParts] ["small shell pasta", "lean ground beef", "onion", "tomato sauce", "garlic powder", "sour cream", "monterey jack cheese"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 431.3 [FatContent] 21.9 [SaturatedFatContent] 11.8 [CholesterolContent] 82.8 [SodiumContent] 547.6 [CarbohydrateContent] 32.1 [FiberContent] 2.3 [SugarContent] 4.5 [ProteinContent] 26.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Prepare pasta according to package directions. In bottom of casserole dish spread drained, cooked pasta. Fry beef, add onion, garlic, salt& pepper, seasoning and tomato sauce. Simmer for 15 minutes. Pour over noodles. Spread sour cream on and top with cheese. Bake uncovered for 30 minutes.
[Name] Sunday Dinner Veggies on a Baking Stone [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-11-03T11:35:00Z [Description] I find that doing your veggies on a baking stone gives then a rich mellow flavor. The number of veggies you do, of course, depends on how many servings you need. I manage to fit all these veggies on a 15" stone to do two servings. Sweet potato wedges are wonderful but only need about 20 minutes. The mushrooms are heavenly and are done when they start to sweat. I would not recommend doing broccoli, cauliflower or marinated veggies on the stone, however you can add a sprinkle of something or dry spice combos. It is great preparing your veggies in advance and just have your final cooking step left to do and all on one stone. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/67/5/picnNfvCd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/67/5/picEeJykB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/67/5/pichQqvwx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/67/5/picHeqhKf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/67/5/picXye1pE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/67/5/picqqwiUX.jpg"] [RecipeCategory] Vegetable [Keywords] ["Canadian", "Vegan", "Free Of...", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "4", "2", "2", "1", "6", NA] [RecipeIngredientParts] ["potatoes", "carrots", "parsnips", "onions", "garlic", "mushrooms"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 317.9 [FatContent] 1.0 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 109.9 [CarbohydrateContent] 71.3 [FiberContent] 11.3 [SugarContent] 13.8 [ProteinContent] 10.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] If you are using a veggie that will discolor (potatoes] put them in a bowl and cover with water. Heat oven to 375 and allow approx 45- 50 minutes for the veggies to cook. Put a piece of bakers paper on your room temperature baking stone (set in it's rack]. Place potatoes on the stone and put in the oven. Next after about 15 minutes put the onions, carrots& parsnips in the oven. Also put in your garlic (cover the garlic with a clay garlic cooker lid if you have one, if not leave it open]. When you feel they are half done turn the veggies. Finally 10 minutes before serving put in the mushrooms. Depending on the size of the veggies and how crisp you like them will determine your exact timing.
[Name] Scalloped Oysters (Huitres en Coquilles) [AuthorId] 15729 [AuthorName] Cattleships [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-11-03T11:35:00Z [Description] Make and share this Scalloped Oysters (Huitres en Coquilles) recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["Winter", "Christmas", "< 60 Mins", "Oven", "Oysters"] [RecipeIngredientQuantities] ["48", "3", "1", "4", "1", "1", "3", "1/2", "1/2", NA] [RecipeIngredientParts] ["butter", "mace blade", "cloves", "thyme", "bay leaf", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 512.4 [FatContent] 26.5 [SaturatedFatContent] 11.1 [CholesterolContent] 237.4 [SodiumContent] 485.3 [CarbohydrateContent] 28.9 [FiberContent] 3.4 [SugarContent] 0.0 [ProteinContent] 39.4 [RecipeServings] nan [RecipeYield] 1 casserole [RecipeInstructions] Select about 4 dozen fine oysters. Have ready a porcelain-lined baking dish, or any good dish that will not darken the oysters. Drain the oysters in a collander, strain the liquor to remove all pieces of shell and save it. Butter the baking dish and place in a layer of oysterswell seasoned a la Creole with Cayenne, salt, chopped mace, cloves, thyme, parsley and bayleaf, chopped very fine. Place over a layer of bread crumbs, about a half inch in thickness. Place here and there little dots of butter and sprinkle with salt and pepper. Add another layer of seasoned oysters, and then another layer of bread crumbs, until the dish is full. Then mix a half cup of rich cream and milk and a half cup of the oyster liquor, and pour over the dish. Sprinkle the last layer with bread crumbs and dot gently with bits of butter. Place in a quick oven and bake about fifteen or twenty minutes, or until a nice brown. (Copied word for word from The Original Picayune Creole Cook Book, tenth edition.].
[Name] Dad's Favorite Pie Crust [AuthorId] 21656 [AuthorName] Carol [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-11-03T11:35:00Z [Description] This crust is very simular to a couple others posted here. :) I've used this one MANY times and it's always delicious. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Christmas", "Thanksgiving", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "1 2/3", "1", "1", "5"] [RecipeIngredientParts] ["flour", "salt", "baking powder", "sugar", "shortening", "egg", "cider vinegar", "water"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 2485.3 [FatContent] 175.9 [SaturatedFatContent] 43.9 [CholesterolContent] 105.8 [SodiumContent] 1385.4 [CarbohydrateContent] 197.9 [FiberContent] 6.8 [SugarContent] 7.2 [ProteinContent] 29.0 [RecipeServings] nan [RecipeYield] 2 pies with lids [RecipeInstructions] In a large bowl sift together flour, salt, baking powder and sugar. Using a pastry cutter, cut in shortening. (Should make small crumbles.]. In a measuring cup, measure water, vinegar and egg. Mix well. Pour liquid into shortening mixture. Blend together but don't over work dough. Divide into 4 balls. Makes two pies with lids or 4 pie crusts. Ibake my pies at 425 for 40-50 minutes. Freezes well.
[Name] Tempeh Sukiyaki With Broccoli & Cauliflower [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-11-03T11:35:00Z [Description] A meal in one pan and very good. This recipe is from "The Tempeh Cook book". Tempeh is a soy product sometimes combined with wild rice or other grains. There are several different kinds. Tempeh has more texture than tofu, you can actually see the soy beans. For Vegetarians sub Vegetarian Worcestershire sauce for regular and for vegan leave out the honey. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/67/8/picAOWxlq.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Tempeh", "Soy/Tofu", "Beans", "Vegetable", "Chinese", "Asian", "< 60 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["8", "3", "2", "1", "1", "1", "1", "1", "1", "1", "1", "1", "1", "1", "2", "2", "2"] [RecipeIngredientParts] ["tempeh", "tamari", "mirin", "arrowroot", "Worcestershire sauce", "honey", "fresh ginger", "green pepper", "onion", "carrot", "celery", "broccoli floret", "cauliflower", "tamari"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 204.8 [FatContent] 13.3 [SaturatedFatContent] 2.1 [CholesterolContent] 0.0 [SodiumContent] 931.2 [CarbohydrateContent] 14.2 [FiberContent] 1.9 [SugarContent] 4.4 [ProteinContent] 9.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put the steamed tempeh in the marinade and stir once in a while to coat all of the tempeh. Bring the vegetable stock to a boil and add carrots, broccoli& cauliflower, boil for 1 minute only, Remove veggies immediately, reserve stock for sauce. Drain tempeh, adding any left over marinade to the stock. Heat wok or skillet add 2 tbsp oil. Fry tempeh uintil browned remove to a bowl. Heat pan add remaining 2 tbsp oil. Stir fry onions& peppers for a few minutes add celery cook 2 minutes. Pour liquid stock into the pan, bring to a simmer, add 2 tbs tamari. Add tempeh,carrots,broccoli & cauliflower stir until heated. Do not over cook the vegetables should still be crisp. Serve with brown rice (the sauce will be thin].
[Name] Lake Worth Pork Chops [AuthorId] 15729 [AuthorName] Cattleships [CookTime] PT12M [PrepTime] PT2M [TotalTime] PT14M [DatePublished] 2001-11-03T11:35:00Z [Description] Make and share this Lake Worth Pork Chops recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "Very Low Carbs", "High Protein", "High In...", "< 15 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4 -5", "1/2", "1/2"] [RecipeIngredientParts] ["boneless pork chops", "white wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 396.3 [FatContent] 21.2 [SaturatedFatContent] 5.8 [CholesterolContent] 124.0 [SodiumContent] 389.3 [CarbohydrateContent] 3.8 [FiberContent] 0.0 [SugarContent] 2.7 [ProteinContent] 40.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place chops in shallow, rectangular container (plastic or glass, approx. 12 in x 6 in]. Pour Italian Dressing and White Cooking Wine over chops. Let sit for an hour or a day, depending on how long you have to marinade the meat. When ready, pan fry chops on stove top in 12 in skillet with marinade over medium/med high heat until pork is thoroughly cooked (approx. 10-12 minutes]. May need to add a splash of water to keep moist while cooking.
[Name] Creamy Tomato Soup [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-11-03T11:35:00Z [Description] I don't like plain tomato soup, but there's nothing plain about this one and it's delicious. Great for dinner parties, or just something a little different at lunch or dinner. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/68/0/picbhBS5I.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Fruit", "Vegetable", "Low Protein", "Kid Friendly", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "1 1/2", "1", "1/2 - 1", "1/2 - 1", "1/8 - 1/4", "1", NA] [RecipeIngredientParts] ["onion", "butter", "diced tomatoes", "milk", "sugar", "dried basil", "paprika", "garlic powder", "cream cheese", "croutons", "bagel chips"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 299.0 [FatContent] 19.9 [SaturatedFatContent] 11.3 [CholesterolContent] 60.4 [SodiumContent] 586.2 [CarbohydrateContent] 25.9 [FiberContent] 3.3 [SugarContent] 14.6 [ProteinContent] 7.4 [RecipeServings] nan [RecipeYield] 2 quarts [RecipeInstructions] In a saucepan, sauté onion in butter until tender. Stir in tomatoes, soup, milk, sugar, basil, paprika, and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in cream cheese until melted. Top each serving with croutons and/or shredded cheese (if desired]. Serve immediately.
[Name] Grand Marnier Custard Sauce [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-11-03T11:35:00Z [Description] Mmmm Mmmm Good!! On anything but especially with Chocolate Bread Pudding. Recipe posted in Recipezaar [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Dessert", "Canadian", "Winter", "Christmas", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1/3", "2", "1", "1/2", "2"] [RecipeIngredientParts] ["sugar", "all-purpose flour", "milk", "Grand Marnier"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 509.8 [FatContent] 26.9 [SaturatedFatContent] 15.3 [CholesterolContent] 327.3 [SodiumContent] 121.6 [CarbohydrateContent] 58.2 [FiberContent] 0.1 [SugarContent] 44.6 [ProteinContent] 11.1 [RecipeServings] nan [RecipeYield] 1 1/2 cups [RecipeInstructions] In a mixing bowl, beat together egg yolks, sugar and flour until light and lemon coloured. In saucepan, heat milk with cream until bubbles form around edge of pan. Beat into yolk mixture. Transfer to saucepan, cook gently over low heat, stirring constantly, until custard has thickened. Stir in liqueur. Serve warm or cold.
[Name] Low-Fat Crustless Spinach Quiche [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2001-11-03T11:35:00Z [Description] A great tasting quiche thats made healthy. You can of course make this the fattening way :) I do like to add a little bacon or sausage to mine, but it is optional. Prep time is making it without any meat. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/68/2/picVWqO00.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/68/2/pictN6gxJ.jpg"] [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Cheese", "Vegetable", "Kid Friendly", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1", NA, "1/4", "3", "1", "1", "1", "5", NA] [RecipeIngredientParts] ["light cream cheese", "skim milk", "egg substitute", "pepper", "low-fat cheddar cheese", "frozen chopped spinach", "onion", "fresh mushrooms", "cooked ham"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 134.4 [FatContent] 5.8 [SaturatedFatContent] 3.3 [CholesterolContent] 17.4 [SodiumContent] 344.9 [CarbohydrateContent] 6.6 [FiberContent] 1.9 [SugarContent] 1.6 [ProteinContent] 14.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a small mixing bowl, beat cream cheese. Add milk, egg substitute and pepper; beat until smooth. Stir in remaining ingredients. Transfer to a 10 inch quiche pan coated with nonstick cooking spray. Bake at 350° for 45 to 50 minutes or until a knife inserted comes out clean.
[Name] Chocolate Bread Pudding With Grand Marnier Sauce [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT1H15M [PrepTime] PT45M [TotalTime] PT2H [DatePublished] 2001-11-03T11:35:00Z [Description] I'm told by everyone, this is from heaven, have only had one spoonful to taste it and I think they are right! A little time consuming to make but apparently worth it. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Canadian", "Kid Friendly", "Potluck", "Christmas", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8", "1/3", "1 1/2", "1", "6", "3", "3", "1/2", "1", NA] [RecipeIngredientParts] ["unsalted butter", "milk", "bittersweet chocolate", "eggs", "sugar", "vanilla", "Grand Marnier custard sauce", "Grand Marnier Custard Sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 384.1 [FatContent] 23.3 [SaturatedFatContent] 12.7 [CholesterolContent] 224.8 [SodiumContent] 259.8 [CarbohydrateContent] 35.1 [FiberContent] 0.9 [SugarContent] 13.5 [ProteinContent] 9.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Brush both sides of bread slices with butter, place on baking sheet, bake at 400°F oven until golden brown, 3 to 5 minutes per side. In a heavy saucepan, heat cream and milk over medium high heat until bubbles form at edge. Remove from heat. Stir in chocolate until mixture is smooth. In a separate bowl, whisk together eggs, yolks and sugar. Stir in chocolate mixture and vanilla. Arrange bread in 9 inch square baking dish, pour custard over. Cover surface of pudding with plastic wrap. Place slightly smaller dish on top and weigh down with heavy cans. Let pudding stand for 30 minutes. Remove weights and plastic wrap. Cover dish with foil and puncture with fork to allow steam to escape. Place baking dish in larger shallow baking dish. Pour in enough boiling water to reach halfway up sides of pan. Bake in 325°F oven until firm, about 1 hour and 15 minutes. Let cool for at least 30 minutes before serving. (Pudding can be covered and refrigerated overnight and reheated gently or served cold.] To serve, cut bread pudding into squares. Pool a little Grand Marnier custard sauce on each plate and top with bread pudding square. Pour more sauce over if desired.
[Name] Quick Minestrone Soup [AuthorId] 18395 [AuthorName] Tarah [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-11-03T11:35:00Z [Description] Really nice on a rainy night, curl up with a book, and a steaming hot bowl of this!!! Quick and easy! One of my favs [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "European", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["300", "1/2", "1/2", "2", "1/2", "1", "2"] [RecipeIngredientParts] ["water", "onion", "carrot", "cabbage leaves", "tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 492.2 [FatContent] 3.0 [SaturatedFatContent] 0.7 [CholesterolContent] 13.7 [SodiumContent] 701.7 [CarbohydrateContent] 97.4 [FiberContent] 6.1 [SugarContent] 7.3 [ProteinContent] 17.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] bring water to boil. add carrot, onion, small macaroni and soup mix. simmer for 15 minutes. skin tomato (optional], chop and add to soup. add cabbage. simmer 10 minutes. serve.
[Name] Pork Roast over Sweet Potatoes for the Crock Pot [AuthorId] 22483 [AuthorName] Kate Kremann [CookTime] PT8H [PrepTime] PT30M [TotalTime] PT8H30M [DatePublished] 2001-11-03T11:35:00Z [Description] My husband always requests this recipe. I cook it 11 hours so the meat barely holds together. Works for low glycemic index diets. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/68/5/nKFJA4UsRCmrylZcBB1g_pork-roast-over-sweet-potatoes-IMG_9499.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/68/5/picUxmHru.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/68/5/IeEI4jtXQxOxUD70Xejb_pork-roast-over-sweet-potatoes-IMG_9508.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/68/5/1PuCenGMSB2pDdIpQSW6_pork-roast-over-sweet-potatoes-IMG_9471.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/68/5/picGFpWIb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/68/5/picsnCaUJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/68/5/picpSox40.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/68/5/piclx2vZP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/68/5/picIRo6a4.jpg" ] [RecipeCategory] Yam/Sweet Potato [Keywords] ["Pork", "Potato", "Vegetable", "Meat", "High Protein", "High In...", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1 1/2", "1/2", "1/4", "2", "4", "1"] [RecipeIngredientParts] ["fennel seeds", "dried oregano", "paprika", "garlic", "salt", "pepper", "sweet potatoes", "chicken broth"] [AggregatedRating] 4.5 [ReviewCount] 49.0 [Calories] 268.3 [FatContent] 10.0 [SaturatedFatContent] 3.6 [CholesterolContent] 81.7 [SodiumContent] 303.1 [CarbohydrateContent] 12.4 [FiberContent] 2.1 [SugarContent] 2.5 [ProteinContent] 30.5 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] Combine first 6 ingredients. Rub into pork. Put potatoes in the crock pot. Place pork on top of potatoes. Pour broth over all. Cover and cook on low for 8 to 10 hours.
[Name] Crowd Pleaser Punch [AuthorId] 21656 [AuthorName] Carol [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-11-03T11:35:00Z [Description] Make and share this Crowd Pleaser Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["80", "6", "6", "6", "2", "2"] [RecipeIngredientParts] ["Ocean Spray cranberry cocktail", "grapefruit juice", "ginger ale"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 60.7 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 22.0 [CarbohydrateContent] 15.4 [FiberContent] 0.1 [SugarContent] 15.0 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] 20-30 servings approx. [RecipeInstructions] Mix together. Add ice.
[Name] Arlene Johnson's Lefse [AuthorId] 2369 [AuthorName] William Hakala [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-11-03T11:35:00Z [Description] Make and share this Arlene Johnson's Lefse recipe from Food.com. [Images] character(0) [RecipeCategory] Norwegian [Keywords] ["Scandinavian", "European", "Christmas", "< 60 Mins"] [RecipeIngredientQuantities] ["8", "2", "1", "1", "2", "3 1/2"] [RecipeIngredientParts] ["white potatoes", "salt", "butter", "evaporated milk", "sugar", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 93.5 [FatContent] 4.2 [SaturatedFatContent] 2.6 [CholesterolContent] 11.2 [SodiumContent] 184.6 [CarbohydrateContent] 12.4 [FiberContent] 0.7 [SugarContent] 0.4 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 50 lefse [RecipeInstructions] Mash potatoes, add all ingredients except the flour. Mix all together making sure there are no lumps. Cool in refrigerator overnight. Mix flour into cooled potato mixture and roll into 3-4 logs. Keep in refrigerator until griddle is hot Cut a slice from log about 3/4-inch thick. Roll out very thin on floured board. Place on griddle and bake on both sides. I use a 16-inch all purpose electric grill.
[Name] Tarah's Chili Con Carne [AuthorId] 18395 [AuthorName] Tarah [CookTime] PT50M [PrepTime] PT5M [TotalTime] PT55M [DatePublished] 2001-11-03T11:35:00Z [Description] This one has been made by me and my best friend, time after time, and it is still having alterations, I would love to hear any comments [Images] character(0) [RecipeCategory] Meat [Keywords] ["Mexican", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "1", "1/2", "2", "1", "1/2", "1", NA] [RecipeIngredientParts] ["cumin", "tomato paste", "sugar", "garlic cloves", "chili powder", "water", "red kidney beans", "salt"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 566.9 [FatContent] 34.9 [SaturatedFatContent] 13.0 [CholesterolContent] 113.3 [SodiumContent] 406.6 [CarbohydrateContent] 25.0 [FiberContent] 7.5 [SugarContent] 5.4 [ProteinContent] 38.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oil in pan and gently cook the garlic. add meat and stir till brown. stir in some salt, chilli and cummin. add water and cook for 25 minutes. add tomato paste and sugar cook for 15 minutes longer. add red kidney beans heat well.
[Name] Banana Bread [AuthorId] 2369 [AuthorName] William Hakala [CookTime] PT50M [PrepTime] PT30M [TotalTime] PT1H20M [DatePublished] 2001-11-03T11:36:00Z [Description] Make and share this Banana Bread recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/68/9/pic6esDOM.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1 1/2", "9", "6", "3 3/4", "1", "3", "1", "1", "1", "1"] [RecipeIngredientParts] ["granulated sugar", "shortening", "margarine", "bananas", "eggs", "flour", "salt", "baking soda", "cinnamon", "clove", "nutmeg", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 2964.9 [FatContent] 140.4 [SaturatedFatContent] 31.7 [CholesterolContent] 423.0 [SodiumContent] 2181.2 [CarbohydrateContent] 406.2 [FiberContent] 16.0 [SugarContent] 245.3 [ProteinContent] 38.5 [RecipeServings] nan [RecipeYield] 3 loaves [RecipeInstructions] Mix together flour, salt, soda and spices, set aside. Place 4-5 bananas and 3 eggs in blender, blend thoroughly. Place remaining bananas and eggs in blender, blend thoroughly. Cream sugar and shortening, blend in banana and egg mixture. Mix in flour, but do not overmix. Bake in greased bread tins. A bundt pan also works nicely but will not hold entire recipe. Bake at 350 degrees for 50 minutes, or until bread tests done.

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