Split (1)

train · 523k rows

text stringlengths 165 61.8k
[Name] Janet's Potato Salad [AuthorId] 2369 [AuthorName] William Hakala [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2001-11-03T11:37:00Z [Description] Make and share this Janet's Potato Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Healthy", "Spring", "Summer", "Winter", "< 60 Mins"] [RecipeIngredientQuantities] ["8 -10", "4", "1", NA, NA, NA, NA, NA, "1/2", "1/2", NA, NA, NA] [RecipeIngredientParts] ["potatoes", "eggs", "onion", "celery", "mustard", "milk", "pickles", "basil", "parsley flakes", "stuffed green olive", "paprika"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 274.1 [FatContent] 3.5 [SaturatedFatContent] 1.1 [CholesterolContent] 124.0 [SodiumContent] 65.7 [CarbohydrateContent] 51.6 [FiberContent] 6.6 [SugarContent] 3.1 [ProteinContent] 10.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Wash potatoes, cut in half and boil with skins on.", "When cooled, remove skins and cube.", "Add onion, and diced celery.", "Set aside.", "Mix salad dressing, mustard, pickles/relish, spices, salt and pepper, and a tbsp or so of pickle juice.", "Mix well, thin out with milk, using your own judgment as to consistancy.", "Pour over cubed potatoes and mix well.", "Gently stir in sliced eggs, reserving 5-6 slices for garnish.", "Pour into serving bowl, place remaining eggs on top, put one olive slice on top of each egg slice, sprinkle with paprika and parsley flakes." ]
[Name] Lentil Shepherd's Pie [AuthorId] 22714 [AuthorName] Lisa1702 [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2001-11-03T11:50:00Z [Description] Very flavourful, even hard-core carnivores will find this adaptation very satisfying. It's my favourite comfort food, and it's very easy to eliminate the fat if you want. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Lentil", "Beans", "Vegetable", "European", "Potluck", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "2 -3", "2", "1", "1", "1", "1", NA, "1", "1", "2 -3", "1/3"] [RecipeIngredientParts] ["olive oil", "onion", "garlic cloves", "green lentils", "ketchup", "mustard", "barbecue sauce", "Worcestershire sauce", "mashed potatoes", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 1094.7 [FatContent] 4.9 [SaturatedFatContent] 0.9 [CholesterolContent] 2.1 [SodiumContent] 487.2 [CarbohydrateContent] 189.5 [FiberContent] 85.7 [SugarContent] 11.4 [ProteinContent] 73.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Sauté onion in olive oil until translucent. Add garlic, sauté 1 minute more. Add lentils, ketchup, mustard, baebecue sauce, and other seasonings, mashing a little to thicken the consistency. Place lentils in casserole dish (8x8-inch], then peas, then potatoes and optional cheese. Bake for 20 minutes or so, broiling for last couple of minutes to brown potatoes and/or cheese. I like this with ketchup on the side.
[Name] Jiffy Made Yule Logs [AuthorId] 4470 [AuthorName] Bergy [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-11-03T11:57:00Z [Description] These are also known as "King Alfred Cakes" not as in "to eat". Nice touch and very easy to make. Keep children away from the chemicals they can be harmful [Images] character(0) [RecipeCategory] Household Cleaner [Keywords] ["Christmas", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "2", NA, "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] "coarse salt" [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 17636.4 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 20 apprx. depends on what size dixie cup you use [RecipeInstructions] Mix ingredients in a cardboard box with a wooden spoon. Put into paper cups then cover with melted paraffin. Throw on the fireplace embers for colored flames. Bluestone is available at paint stores. Borax& salt from the grocery store. Chemicals from the drug store.
[Name] Rice Flavour Explosion [AuthorId] 22714 [AuthorName] Lisa1702 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-11-03T11:57:00Z [Description] Make and share this Rice Flavour Explosion recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Rice", "Grains", "Vegetable", "Meat", "Potluck", "Spicy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1/2", "1", "1 1/2", "1", "1", NA, NA, "1", "1 1/2", "1/4", "1/4"] [RecipeIngredientParts] ["olive oil", "boneless chicken breasts", "low-fat kielbasa", "turkey kielbasa", "onion", "celery", "broccoli", "mushroom", "zucchini", "rice", "tomato paste", "sun-dried tomato pesto"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 658.5 [FatContent] 19.0 [SaturatedFatContent] 4.1 [CholesterolContent] 61.9 [SodiumContent] 266.4 [CarbohydrateContent] 90.5 [FiberContent] 5.1 [SugarContent] 6.6 [ProteinContent] 30.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Saute meats in 1 tbsp. olive oil, adding vegetables according cooking times, hot sauce, and dry seasonings. Transfer to bowl and keep warm. Heat remaining olive oil and add rice, stir-fry about a minute. Mix tomato paste and sundried tomato paste and add to rice, stirring constantly. Mix in cooked meat and vegetables. You can substitute any vegetables and meat in this recipe. I have used shrimp with wonderful results, but you need to add the vegetables first and the shrimp last. The vegetables and rice are also a great base for grilled steak also.
[Name] Christmas Colored Flame Yule Logs [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT816H [PrepTime] PT20M [TotalTime] PT816H20M [DatePublished] 2001-11-03T12:00:00Z [Description] Making your own Yule logs is part of the fun of an old fashioned Christmas. Be careful that your children stay away from the coloring chemicals they can be harmful. Yule logs make a nice gift too just wrap them in Christmas wrapping paper. Only use newsprint not the shiny paper as it does not absorb as quickly [Images] character(0) [RecipeCategory] Household Cleaner [Keywords] ["Christmas", "Weeknight"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["coarse salt", "boiling water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 44109.8 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 8 or more logs [RecipeInstructions] ["Tightly roll and tie newspapers about the size of a presto log (composite wood log].", "Mix the ingredients in a bucket and put rolled newspapers (you can tie the rolled papers with string] in the bucket and let them soak until all the fluid has been absorbed Dry on a rack (they take about a month to dry].", "If you wish a three colored flame just mix salt, bluestone and 1 lb of borax.", "Buy bluestone in a paint store, Borax& salt from a grocery store and the chemicals from your drugstore or some would be available from a feed store." ]
[Name] Mexican Sunrise Mocha [AuthorId] 18549 [AuthorName] ArtWork [CookTime] PT1M [PrepTime] PT1M [TotalTime] PT2M [DatePublished] 2001-11-03T12:01:00Z [Description] Make and share this Mexican Sunrise Mocha recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Dessert", "Mexican", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "4", "1 1/2", NA] [RecipeIngredientParts] "2% low-fat milk" [AggregatedRating] nan [ReviewCount] nan [Calories] 1.1 [FatContent] 0.1 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 7.9 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.1 [RecipeServings] 2.0 [RecipeYield] 2 large cups [RecipeInstructions] add half coccochino,orange syrup together in cup. then add two shots espresso over and stir. last add milk to fill, pour fast then slow at the end.
[Name] Thanksgiving for 10: Baked Salmon [AuthorId] 22782 [AuthorName] Eric M. [CookTime] PT20M [PrepTime] PT3M [TotalTime] PT23M [DatePublished] 2001-11-03T14:08:00Z [Description] A variation on the traditional turkey, this is tasty Thanksgiving main dish that requires little prep and cooking time. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "High In...", "Thanksgiving", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "1/2 - 1", NA, "1", "1"] [RecipeIngredientParts] ["salmon", "butter", "soy sauce", "orange", "bulb of garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 302.3 [FatContent] 15.5 [SaturatedFatContent] 6.8 [CholesterolContent] 118.7 [SodiumContent] 187.4 [CarbohydrateContent] 2.5 [FiberContent] 0.4 [SugarContent] 1.3 [ProteinContent] 36.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Brush salmon with soy sauce. Sprinkle chopped garlic on salmon. Cut butter into pieces to place on top of salmon. Squeeze orange on salmon. Bake for 20 minutes. Serve immediately.
[Name] Hamburger Hash [AuthorId] 12619 [AuthorName] Kim7459 [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2001-11-03T14:08:00Z [Description] Make and share this Hamburger Hash recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Meat", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", NA, "3", "2"] [RecipeIngredientParts] ["ground beef", "potatoes"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 488.7 [FatContent] 25.7 [SaturatedFatContent] 10.0 [CholesterolContent] 115.7 [SodiumContent] 121.8 [CarbohydrateContent] 27.9 [FiberContent] 3.5 [SugarContent] 1.2 [ProteinContent] 34.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown the ground beef. Season with salt and pepper to taste; drain. Add diced potatoes and soup; stir. Cook on medium heat until potatoes are fully cooked. Stir frequently.
[Name] Thanksgiving for 10: Butternut Squash [AuthorId] 22782 [AuthorName] Eric M. [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-11-03T14:08:00Z [Description] Make and share this Thanksgiving for 10: Butternut Squash 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/13/69/8/picWvLEdg.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Thanksgiving", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1/2 - 1", NA, "1"] [RecipeIngredientParts] ["butter", "salt", "cottage cheese"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 281.2 [FatContent] 11.6 [SaturatedFatContent] 7.2 [CholesterolContent] 31.2 [SodiumContent] 262.1 [CarbohydrateContent] 41.0 [FiberContent] 6.8 [SugarContent] 7.6 [ProteinContent] 9.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Salt the squash and place butter inside. Bake for 30 minutes. Remove squash meat from the skin. Mix cottage cheese with the squash.
[Name] Cranberry Candy [AuthorId] 18549 [AuthorName] ArtWork [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-11-03T16:35:00Z [Description] Make and share this Cranberry Candy recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Low Cholesterol", "Healthy", "Christmas", "Thanksgiving", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "2/3"] [RecipeIngredientParts] ["cranberry sauce", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 53.0 [FatContent] 0.9 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 30.8 [CarbohydrateContent] 11.1 [FiberContent] 0.3 [SugarContent] 10.4 [ProteinContent] 0.6 [RecipeServings] 50.0 [RecipeYield] nan [RecipeInstructions] Beat sugar and cranberry sauce together in sauce pan. Melt and bring to a boil over moderate heat and add jello. Stir until dissolved. Add nuts. Pour into lightly oiled 9x5x3 pan. Refrigerate until firm. Cut into small 1 to 1 1/2 pieces and roll in granulated sugar. Let stand at room temperature to dry. After 24 hours sugar again. You may add 1 1/2 pkg Knox gelatin for stiffer candy.
[Name] Sauerkraut Balls [AuthorId] 22799 [AuthorName] lorelei1959 [CookTime] PT15M [PrepTime] PT1H30M [TotalTime] PT1H45M [DatePublished] 2001-11-03T16:35:00Z [Description] This is a wonderful appetizer that my mother used to make. Even if you are not a lover of sauerkraut you will enjoy these tasty appetizers [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/70/0/mwAveJyhTi34GDgqSccO_0S9A3194.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/70/0/picS893k1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/70/0/picqGwJLm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/70/0/SxBAmElT223akciVT4iR_20180407_205251.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/13700/xUHVYR7eIQc5WazAFQht_20180407_194811.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/70/0/4s8vT4yVRUS7e7eEYOjs_0S9A3181.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/70/0/UTQDspR8S7i4BiDpwbY6_0S9A3183.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/13700/Vjj6lY4oSMSxdVauKD8c_sauerkraut%20balls%20rice%20asparagus%20salad%20copy.jpg" ] [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Vegetable", "Meat", "Weeknight", "Oven", "Deep Fried", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8", "1/4", "1", "2", "1", "2", "1", NA, "1/4", "1/4", "2", "1/4", "1"] [RecipeIngredientParts] ["sausage", "beer", "onion", "sauerkraut", "cream cheese", "parsley", "prepared mustard", "pepper", "flour", "eggs", "milk"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 325.5 [FatContent] 19.1 [SaturatedFatContent] 7.5 [CholesterolContent] 101.0 [SodiumContent] 1055.0 [CarbohydrateContent] 26.2 [FiberContent] 3.4 [SugarContent] 3.5 [ProteinContent] 12.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook sausage and onion until meat is brown. Drain. Add sauerkraut and 2 T bread crumbs to the mixture. Combine cream cheese,parsley, mustard, garlic salt and pepper. Add to sauerkraut mixture. Chill one hour. Form into small balls and coat with flour. Dip in egg-milk mixture and roll in bread crumbs. Fry in deep fat until brown (can be frozen at this point] -- OR -- bake in a 375 degree oven for 15-20 minutes SERVE HOT.
[Name] Fruity Sherbet Punch [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-11-03T16:35:00Z [Description] Make and share this Fruity Sherbet Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Potluck", "< 15 Mins", "For Large Groups", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["4", "4", "4", "2", "1 -2"] [RecipeIngredientParts] "ginger ale" [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 198.6 [FatContent] 1.1 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 31.5 [CarbohydrateContent] 47.0 [FiberContent] 1.6 [SugarContent] 40.7 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 5 quarts [RecipeInstructions] Combine juices in a punch bowl or large container. Stir in ginger ale. Top with sherbet. Serve immediately.
[Name] Sausage Biscuit Bites [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2001-11-03T16:35:00Z [Description] I got this recipe from my best friend. These are so quick and easy to make and are always a hit. Great for parties, bake sales, food gifts, snacks, or to go with any meal. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Lunch/Snacks", "Pork", "Cheese", "Meat", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "4 1/2", "1", "1"] [RecipeIngredientParts] ["butter", "parmesan cheese", "dried oregano", "brown and serve sausages"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 41.8 [FatContent] 3.0 [SaturatedFatContent] 1.1 [CholesterolContent] 5.1 [SodiumContent] 106.3 [CarbohydrateContent] 2.4 [FiberContent] 0.1 [SugarContent] 0.4 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 40 sausage bites [RecipeInstructions] On a lightly floured surface, roll out each biscuit into a 4 inch circle; brush with butter. Combine Parmesan cheese and oregano; sprinkle over butter. Place a sausage link in the center of each; roll up. Cut each widthwise into four pieces; insert a toothpick into each. Place on an ungreased baking sheet. Bake at 375 degrees for 8 to 10 minutes or until golden brown.
[Name] Elvis' Favorite Sweet Potato Casserole [AuthorId] 19702 [AuthorName] John Clotfelter [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2001-11-03T16:35:00Z [Description] This is from my "Recipes from Graceland" cookbook that I got this summer. This is typical Elvis. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/70/4/hV0LkMR1TEuWvUl47WWt_elvis2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/70/4/H2DNLUQQO628ONJ0wHOA_elvis4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/70/4/41d6B88QiKIs98KtUKee_elvis1.jpg"] [RecipeCategory] Winter [Keywords] ["Christmas", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "4", "1/2", "1/2", "1/2", "2", "12", "1/2", "1 -2"] [RecipeIngredientParts] ["sweet potatoes", "unsalted butter", "brown sugar", "ground cinnamon", "vanilla", "eggs", "evaporated milk", "pecans", "mini marshmallows"] [AggregatedRating] 5.0 [ReviewCount] 40.0 [Calories] 402.7 [FatContent] 20.1 [SaturatedFatContent] 8.6 [CholesterolContent] 98.8 [SodiumContent] 144.3 [CarbohydrateContent] 49.5 [FiberContent] 3.6 [SugarContent] 26.7 [ProteinContent] 8.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] cook sweet potatoes, peel and mash. In a large mixing bowl, blend sweet potatoes, brown sugar, cinnamon, vanilla and a pinch of salt. Stir in eggs and milk. Pour into a square baking dish. Bake at 375°F for 35 minutes. Remove from oven. Top with pecans and marshmallows and return to oven for 5 minutes or until marshmallows are puffed and browned.
[Name] Ham Roll-Ups [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-11-03T16:35:00Z [Description] A great appetizer for parties. Easy to make and taste delicious. Can be made a day ahead and kept refrigerated until just before serving. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Ham", "Pork", "Cheese", "Vegetable", "Meat", "Potluck", "< 30 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/3", "8 -10"] [RecipeIngredientParts] ["cream cheese", "ripe olives", "green onion", "ham"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 22.0 [FatContent] 2.2 [SaturatedFatContent] 1.3 [CholesterolContent] 6.2 [SodiumContent] 31.6 [CarbohydrateContent] 0.3 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] 40 appetizers [RecipeInstructions] In a mixing bowl, beat cream cheese until smooth; stir in the olives and onions. Spread over ham slices. Roll up, jelly roll style, starting with a short side. Chill for at least 1 hour. Just before serving, cut into 1 inch pieces.
[Name] Bob Newhart's Carrot Mold [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-11-03T16:35:00Z [Description] Make and share this Bob Newhart's Carrot Mold recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Kosher", "Christmas", "Thanksgiving", "< 60 Mins", "Oven", "Freezer", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/2", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["carrots", "brown sugar", "margarine", "baking powder", "salt", "egg", "all-purpose flour"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 375.6 [FatContent] 16.2 [SaturatedFatContent] 3.4 [CholesterolContent] 31.0 [SodiumContent] 445.9 [CarbohydrateContent] 55.2 [FiberContent] 1.5 [SugarContent] 37.2 [ProteinContent] 3.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients; mix well. Place in greased 6-cup ring mold. Bake in preheated 350 degree oven about 45 minutes; unmold. Serve on platter with cooked green peas in center. Note: Bob Newhart's wife, Ginnie, comments,\"I usually make 3 or 4 of these, one to use and others to freeze; my family love it. \"Thering looks pretty with a green vegetable; great with poultry, beef or fish\".
[Name] Betty White's Chicken Wings [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT1H30M [PrepTime] PT2H [TotalTime] PT3H30M [DatePublished] 2001-11-03T16:35:00Z [Description] From my celebrity recipe collection; they sound perfect for a football party! The smell while these sticky wings bake in the oven is amazing. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/70/7/picxlDpbO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/70/7/5HIAUXHT0ufaCJ8XXpAJ_wings.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/70/7/picJx27CG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/70/7/picrLMqcW.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Kid Friendly", "Potluck", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "1", "1", "3/4", "1/2", "3/4"] [RecipeIngredientParts] ["chicken wings", "margarine", "butter", "soy sauce", "brown sugar", "water", "dry mustard", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 115.0 [Calories] 808.1 [FatContent] 51.5 [SaturatedFatContent] 13.3 [CholesterolContent] 174.8 [SodiumContent] 3035.4 [CarbohydrateContent] 38.9 [FiberContent] 0.4 [SugarContent] 36.4 [ProteinContent] 46.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Arrange wings in shallow baking pan. Heat butter, soy sauce, sugar, water mustard and garlic powder if using, until butter and sugar melt. Cool; pour over wings and marinate at least 2 hours, turning once or twice. Bake in same pan at 375F for 1-1/4 to 1-1/2 hours, turning occasionally. (Use the plumpest chicken wings you can find; if your market only has the normal scrawny ones, don't cook longer than 75 minutes] Drain on paper towels and serve.
[Name] Billy Ray Cyrus's Cheesecake Fruit Dip [AuthorId] 20371 [AuthorName] Lennie [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-11-03T16:35:00Z [Description] A terrific celebrity recipe to serve to a crowd. I would be tempted to tint it a pretty colour with liquid food colouring. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Kid Friendly", "Potluck", "Christmas", "Thanksgiving", "< 15 Mins", "No Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1/4", NA] [RecipeIngredientParts] ["cream cheese", "lemon juice", "marshmallow creme", "milk"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 248.7 [FatContent] 13.5 [SaturatedFatContent] 8.4 [CholesterolContent] 42.3 [SodiumContent] 142.4 [CarbohydrateContent] 29.2 [FiberContent] 0.1 [SugarContent] 16.5 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all ingredients except fruit in bowl; mix well. Serve with fruit to dip; this is especially good with strawberries.
[Name] Adam West's Super Bowl Dumplings [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-11-03T16:35:00Z [Description] Make and share this Adam West's Super Bowl Dumplings recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "Asian", "European", "< 60 Mins", "For Large Groups", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1", "1", NA, "2", "1", NA, NA] [RecipeIngredientParts] ["sweet Italian sausage link", "onion", "fresh mushrooms", "black pepper", "fresh sage leaves", "wonton wrappers", "flour"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 167.5 [FatContent] 8.1 [SaturatedFatContent] 2.8 [CholesterolContent] 18.1 [SodiumContent] 465.3 [CarbohydrateContent] 15.2 [FiberContent] 0.8 [SugarContent] 1.2 [ProteinContent] 7.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In large skillet, cook sausage meat over med heat for 15 minutes; drain fat. Add onions, peppers, mushrooms, pepper, and sage, and saute over low heat for 10 minutes; set aside. Lay won-ton wrappers on a well-floured surface. Brush tops with water. Fill each skin with 1 tsp of mixture, then fold in half diagonally; press edges to seal. Spray a steamer basket with nonstick cooking spray. Place as many dumplings as possible in basket and steam, covered, for four to five minutes. Serve hot.
[Name] Hot ham Hero [AuthorId] 15385 [AuthorName] stephanie [CookTime] PT8M [PrepTime] PT5M [TotalTime] PT13M [DatePublished] 2001-11-03T16:35:00Z [Description] Make and share this Hot ham Hero recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "Healthy", "Kid Friendly", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "8", "1 1/2", "3/4", "1 1/2", "4"] [RecipeIngredientParts] ["ham", "red onion", "swiss cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 551.3 [FatContent] 16.4 [SaturatedFatContent] 7.3 [CholesterolContent] 59.2 [SodiumContent] 1588.8 [CarbohydrateContent] 69.0 [FiberContent] 4.8 [SugarContent] 4.0 [ProteinContent] 31.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 375F degrees. Have a baking sheet ready. Split the bread horizontally. Put top, cut side down, on baking sheet. Arrange ham on bottom of loaf. Top with red pepper, red onions, coleslaw and cheese. Bake 8 minutes or until cheese melts. Cover with bread top. Cut crosswise in 4 portions.
[Name] Party Meatballs [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 2001-11-03T16:35:00Z [Description] These are great for any party. Just put in a crock pot on low to keep warm all night long, but they won't last that long. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Poultry", "Grains", "Meat", "Healthy", "Potluck", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1", "3 -4"] [RecipeIngredientParts] ["ground turkey", "beef", "ketchup", "lemon juice"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 505.4 [FatContent] 9.5 [SaturatedFatContent] 2.4 [CholesterolContent] 78.3 [SodiumContent] 1205.4 [CarbohydrateContent] 88.6 [FiberContent] 2.1 [SugarContent] 66.2 [ProteinContent] 25.2 [RecipeServings] nan [RecipeYield] 4 dozen [RecipeInstructions] In a bowl, combine turkey and cereal; mix well. Shape into 1 inch balls. In a dutch oven, combine ketchup, jelly, and lemon juice; bring to a boil. Add meatballs. Reduce heat; simmer, uncovered for 30 to 35 minutes or until meat is no longer pink, stirring several times. Serve warm.
[Name] ElRay Latte [AuthorId] 18549 [AuthorName] ArtWork [CookTime] PT1M [PrepTime] PT5M [TotalTime] PT6M [DatePublished] 2001-11-03T16:38:00Z [Description] Make and share this ElRay Latte recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Dessert", "Lunch/Snacks", "Winter", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2", "2", NA] [RecipeIngredientParts] ["creme de menthe", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2.2 [FatContent] 0.1 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 8.0 [CarbohydrateContent] 0.1 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 0.1 [RecipeServings] 2.0 [RecipeYield] 2 lattes [RecipeInstructions] in each of the two 16 oz. cups, put half the espresso, half the irish cream, half the cream de menthe and fill to top with milk.
[Name] blt and avocado salad [AuthorId] 15385 [AuthorName] stephanie [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-11-03T16:41:00Z [Description] Make and share this blt and avocado salad recipe from Food.com. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1", "2", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["bacon", "avocado", "tomatoes", "whole kernel corn", "garlic-flavored croutons"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 501.9 [FatContent] 41.0 [SaturatedFatContent] 9.2 [CholesterolContent] 31.9 [SodiumContent] 941.4 [CarbohydrateContent] 28.5 [FiberContent] 6.2 [SugarContent] 5.3 [ProteinContent] 8.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook bacon, drain on paper towels. When cool, break into large pieces. Meanwhile peel the avocado and slice. Cut each tomato in 8 wedges. Place in a large bowl. Add remaining ingredients except dressing and toss. Arrange salad on plate and drizzle with dressing.
[Name] Super Easy Crock Pot Plum Roast [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT6H [PrepTime] PT5M [TotalTime] PT6H5M [DatePublished] 2001-11-06T18:13:00Z [Description] A gave a neighbor loads of plums off my tree, and in return she gave me a jar of homemade jam. We hate plum jam, but I created this crock pot dish, and it was a huge hit with family and guests. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Roast Beef", "Meat", "Low Protein", "Kosher", "Potluck", "Hanukkah", "Weeknight", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1"] [RecipeIngredientParts] ["beef", "plum jam"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 982.0 [FatContent] 53.8 [SaturatedFatContent] 22.3 [CholesterolContent] 74.9 [SodiumContent] 310.2 [CarbohydrateContent] 116.7 [FiberContent] 2.0 [SugarContent] 81.0 [ProteinContent] 7.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Place the meat into the crock pot. Mix the jam with the soup mix. Pour over the roast. Cook on high for 6 hours, or on low for 10 hours. Let the roast rest for a few minutes before slicing. If you are really patient, chill overnight, then you can cut sheer slices. Reheat gently.
[Name] Crock Pot Oriental Chicken [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT5H [PrepTime] PT10M [TotalTime] PT5H10M [DatePublished] 2001-11-06T18:13:00Z [Description] Make and share this Crock Pot Oriental Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Chinese", "Asian", "Very Low Carbs", "High Protein", "High In...", "Weeknight"] [RecipeIngredientQuantities] ["4", "2", "1/3", "2", "2", "1", "1", "1/4"] [RecipeIngredientParts] ["broiler-fryer chickens", "soy sauce", "brown sugar", "water", "garlic", "ground ginger"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 1118.3 [FatContent] 78.7 [SaturatedFatContent] 20.7 [CholesterolContent] 340.5 [SodiumContent] 1660.3 [CarbohydrateContent] 9.9 [FiberContent] 1.1 [SugarContent] 7.4 [ProteinContent] 88.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large skillet over medium heat, brown the chicken in oil on both sides. Transfer chicken to a slow cooker. Combine the soy sauce, brown sugar, water, garlic, and ginger; pour over chicken. Cover and cook on HIGH for 1 hour. Reduce heat to LOW; cook 4 to 5 hours longer or until the meat juices run clear. Remove chicken to a serving platter; sprinkle with almonds. Spoon juices over chicken or thicken if desired.
[Name] Sourdough Bread (Also Known As Grandma Angelitas Bread) [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT45M [PrepTime] PT4H [TotalTime] PT4H45M [DatePublished] 2001-11-06T18:13:00Z [Description] I have not used this recipe, it comes from a very old cookbook. I posted this for a request. Sounds good maybe I'll try it [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/71/6/picHr4eAQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/71/6/picljx7ZD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/71/6/picLp7luV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/71/6/picCwgwtZ.jpg"] [RecipeCategory] Sourdough Breads [Keywords] ["Yeast Breads", "Breads", "Canadian", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "5", "12"] [RecipeIngredientParts] ["water", "sugar", "salt", "shortening", "flour"] [AggregatedRating] 4.5 [ReviewCount] 30.0 [Calories] 1603.2 [FatContent] 19.7 [SaturatedFatContent] 4.6 [CholesterolContent] 0.0 [SodiumContent] 3503.1 [CarbohydrateContent] 311.2 [FiberContent] 10.1 [SugarContent] 26.0 [ProteinContent] 38.7 [RecipeServings] nan [RecipeYield] 4 loaves [RecipeInstructions] ["Remove 1 cup starter and keep in fridge for the next time you wish to make 4 loaves.", "Add remaining ingredients in the order listed.", "Use only enough flour to make the dough easy to handle.", "Knead on floured surface until the dough is smooth and elastic.", "Let rise in a greased bowl, keep in a warm place, cover it, until about doubled. Knead again and divide into 4 equal parts.", "Shape each loaf into a 9\" round & place in 9\" greased cake pans.", "Let rise again.", "Bake in 375°F oven for approx 45 minutes or until done (loaf sounds hollow when you tap on it and it should be golden brown]." ]
[Name] Bombay Rice & Lentils [AuthorId] 8770 [AuthorName] Sivadmil [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-11-06T18:13:00Z [Description] Make and share this Bombay Rice & Lentils recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Grains", "Lentil", "Beans", "Asian", "Indian", "Low Protein", "Vegan", "Low Cholesterol", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1", "1", "2 1/2", "1/4", "1/4", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["onion", "rice", "tomato paste", "water", "cinnamon", "lentils", "salt", "raisins", "pine nuts"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 426.5 [FatContent] 18.7 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 330.6 [CarbohydrateContent] 59.9 [FiberContent] 3.4 [SugarContent] 12.6 [ProteinContent] 7.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Saute onion in oil in large skillet until soft. Add rice; cook, stirring, several minutes. Combine tomato paste, water, cinnamon and lentils in a bowl; add to rice. Bring mixture to a boil; cover tightly, reduce heat and simmer 30 minutes. Stir in seasoned salt, raisins and pinenuts. Grease an 8-inch-square baking dish; pour in rice mixture. Cover and bake in preheated 350'F. oven 20 to 30 minutes.
[Name] Swedish Nuts [AuthorId] 22854 [AuthorName] Annie [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-11-06T18:13:00Z [Description] Make and share this Swedish Nuts recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Nuts", "Christmas", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1/3", "4"] [RecipeIngredientParts] ["walnut pieces", "pecan pieces", "sugar", "butter", "salt"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 4675.3 [FatContent] 403.6 [SaturatedFatContent] 86.2 [CholesterolContent] 244.0 [SodiumContent] 1313.7 [CarbohydrateContent] 263.1 [FiberContent] 37.0 [SugarContent] 215.1 [ProteinContent] 63.5 [RecipeServings] nan [RecipeYield] 2 pound [RecipeInstructions] Lightly brown nuts on 10 x 15 pan in 325 degree oven for 20 minutes. Beat egg whites stiff and add salt& sugar. Melt butter in pan in oven. Stir browned nuts into meringue mixture. Place nut mixture on buttered pan and bake at 325 for 30 minutes, stirring every 10 minutes. Ready when brown and no butter remains in pan. Let cool and enjoy!
[Name] White Chocolate Creme Brulee [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2001-11-06T18:13:00Z [Description] Make and share this White Chocolate Creme Brulee recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Canadian", "Weeknight", "Oven", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1/2", "5", "6", "1", "3", "1"] [RecipeIngredientParts] ["sugar", "white chocolate baking squares", "vanilla extract", "bittersweet chocolate pieces", "white chocolate baking square"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 438.9 [FatContent] 36.2 [SaturatedFatContent] 21.7 [CholesterolContent] 246.0 [SodiumContent] 49.8 [CarbohydrateContent] 25.5 [FiberContent] 0.0 [SugarContent] 23.2 [ProteinContent] 4.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Rinse heavy saucepan with cold water and shake out excess moisture. Set pan over medium low heat and stir in cream and sugar. Heat until bubbles form around edge. Add chopped white chocolate, stirring until smooth. Remove from heat. In a bowl, whisk egg yolks with vanilla. Whisk in cream mixture. Pour into eight 1/2 half cup ramekins or custard cups. Place ramekins in baking pan, pour in enough boiling water to come halfway up sides of dishes. Bake in 300 degree oven for 35 minutes or until set around edges but still soft in centre. Remove ramekins, refrigerate for at least 4 hours or until chilled. Place bittersweet chocolate in microwavable bowl, microwave on medium for about 1 minute, stir until melted and smooth. Spoon onto top of custards, spread to edges using back of spoon. Refrigerate until chocolate is firm, about 15 minutes. If desired, drizzle tops with melted white chocolate.
[Name] Chicken Fiesta Salad [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-11-06T18:13:00Z [Description] Make and share this Chicken Fiesta Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Black Beans", "Beans", "Vegetable", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "black beans", "salsa", "onion", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 125.3 [FatContent] 0.9 [SaturatedFatContent] 0.2 [CholesterolContent] 17.1 [SodiumContent] 253.1 [CarbohydrateContent] 19.2 [FiberContent] 4.0 [SugarContent] 1.5 [ProteinContent] 11.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Rub the chicken with 1/2 of fajita seasonings. Grill or pan fry until cooked through, let cool then chop. In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm. Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean/corn mixture. If desired top with shredded cheese and tortilla chips.
[Name] Toasted Cheddar Bacon Bites [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT9M [PrepTime] PT10M [TotalTime] PT19M [DatePublished] 2001-11-06T18:13:00Z [Description] A quick and easy little appetizer, or snack for anytime. I actually got this recipe off of a coupon for Borden cheese. It credits Elsie's Kitchen for the recipe. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Pork", "Cheese", "Meat", "Kid Friendly", "Potluck", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/3", "1"] [RecipeIngredientParts] ["cheddar cheese", "mayonnaise", "French baguette"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 38.9 [FatContent] 2.7 [SaturatedFatContent] 1.6 [CholesterolContent] 8.3 [SodiumContent] 73.8 [CarbohydrateContent] 1.2 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] 32 appetizers [RecipeInstructions] Preheat oven to 425°. Combine cheese, mayonnaise and bacon in a bowl; mix well. Spread about 1 tablespoon cheese mixture on each bread slice. Bake on an ungreased cookie sheet for 7 to 9 minutes or until lightly brown. Serve warm.
[Name] Dom Deluise King Crab Cakes [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-11-06T18:13:00Z [Description] This recipe came from the back of Dom DeLuise's children's book, King Bob's New Clothes. Of course these are good, and easy enough for the kids to make or help with. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Crab", "Vegetable", "Kid Friendly", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "3", "3", "3", "1", "1/2", "1/2", "1", "1", NA] [RecipeIngredientParts] ["mayonnaise", "mustard", "eggs", "onion", "green pepper", "parsley"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 300.9 [FatContent] 7.5 [SaturatedFatContent] 1.8 [CholesterolContent] 199.9 [SodiumContent] 1925.8 [CarbohydrateContent] 24.7 [FiberContent] 2.7 [SugarContent] 3.7 [ProteinContent] 31.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Put all ingredients except oil in a large bowl and mix well. Shape into about 12 cakes. *note-use an ice cream scoop to make cakes, and then flatten. Use a nonstick pan to fry them in oil on medium heat until golden brown on both sides, about 3 to 5 minutes on both sides.
[Name] Easy Ricotta Spaghetti [AuthorId] 16459 [AuthorName] Elizabeth Fullerton [CookTime] PT20M [PrepTime] PT2M [TotalTime] PT22M [DatePublished] 2001-11-06T18:13:00Z [Description] This is a fast way to make spaghetti after work. I know lots of people don't care for the prepared sauces, but there are some good ones out there. It makes it so much easier to make. The ricotta dresses up the dish. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Spaghetti", "European", "Kid Friendly", "< 30 Mins"] [RecipeIngredientQuantities] ["1 1/2", "3", "1", "2", "8", "1", NA] [RecipeIngredientParts] ["hamburger meat", "brown sugar", "spaghetti", "ricotta cheese", "parmesan cheese"] [AggregatedRating] 3.5 [ReviewCount] 3.0 [Calories] 854.5 [FatContent] 39.0 [SaturatedFatContent] 15.9 [CholesterolContent] 147.0 [SodiumContent] 1107.4 [CarbohydrateContent] 73.1 [FiberContent] 2.6 [SugarContent] 25.1 [ProteinContent] 49.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a skillet heat the sausage drippings, then brown your hamburger meat. Drain meat and return to skillet. Add spaghetti sauce and brown sugar, heat on low while spaghetti cooks. When pasta is ready, put in warmed bowls, top with sauce, add three tablespoons of ricotta to each bowl, Stir ricotta into the sauce and top with Parmesan cheese.
[Name] Cheesy Baked French Toast [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT2H [TotalTime] PT3H [DatePublished] 2001-11-06T18:13:00Z [Description] This makes a very special breakfast dish, although my family has been known to also have it for a light supper. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Cheese", "Kid Friendly", "Kosher", "High In...", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["12", "1/2", "4", "2 1/2", "1", "1", "1/2", NA, NA] [RecipeIngredientParts] ["cheddar cheese", "eggs", "milk", "salt", "pepper", "vanilla extract", "cinnamon", "brown sugar"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 400.3 [FatContent] 21.1 [SaturatedFatContent] 11.7 [CholesterolContent] 178.0 [SodiumContent] 975.5 [CarbohydrateContent] 31.1 [FiberContent] 1.3 [SugarContent] 2.5 [ProteinContent] 20.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Butter the bottom of an 8 x 12 inch baking pan.", "Cover the bottom with 6 slices of the bread.", "Place the slices of cheese over the bread, and cover the cheese with the remaining 6 slices of bread.", "Beat the eggs with the milk and the seasonings in a medium bowl.", "Pour the egg mixture over the bread, cover, and refrigerate for at least 2 hours.", "Preheat the oven to 325 degrees.", "Bake 50 to 60 minutes until the French Toast is brown and puffed.", "Sprinkle with cinnamon and brown sugar." ]
[Name] Sweet Potato Boats [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-11-06T18:13:00Z [Description] This makes a great fat-free side-dish. You can substitute chopped apples for either the raisins or the cranberries. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/72/5/picq3jDzE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/72/5/picfZiXoq.jpg"] [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Kosher", "Free Of...", "Potluck", "Winter", "Christmas", "Hanukkah", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1/4", "1/2", "2", "1"] [RecipeIngredientParts] ["sweet potatoes", "cranberries", "raisins", "walnuts", "honey", "cinnamon"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 167.3 [FatContent] 6.5 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 37.3 [CarbohydrateContent] 27.2 [FiberContent] 3.8 [SugarContent] 12.9 [ProteinContent] 2.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Bake the sweet potatoes in their skins.", "Allow them to cool.", "When the potatoes are cool, slice them in half lengthwise and gently scoop out the flesh, leaving behind enough to hold the shell together.", "In a food processor, grind the cranberries.", "Then add the raisins, walnuts, honey, cinnamon and the reserved sweet potato and process until well mixed.", "Mound the filling back into the sweet potato shells and bake in a 350°F oven for 20 minutes.", "If the potatoes are large, slice each boat in half before serving." ]
[Name] Cran-Apple Crisp [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-11-06T18:13:00Z [Description] Make and share this Cran-Apple Crisp recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Grains", "Apple", "Fruit", "Low Protein", "Kid Friendly", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1", "1 1/2", "1 1/2", "1", "1/2", "1/3", NA] [RecipeIngredientParts] ["tart apples", "cranberries", "sugar", "lemon juice", "quick-cooking oats", "walnuts", "butter", "brown sugar", "vanilla ice cream", "Cool Whip"] [AggregatedRating] nan [ReviewCount] nan [Calories] 434.0 [FatContent] 22.1 [SaturatedFatContent] 8.4 [CholesterolContent] 30.5 [SodiumContent] 87.4 [CarbohydrateContent] 58.6 [FiberContent] 5.2 [SugarContent] 42.5 [ProteinContent] 5.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine apples and cranberries in a greased 11x7x2-inch baking dish. Sprinkle with sugar and lemon juice. Toss oats, walnuts, butter and brown sugar; sprinkle over fruit. Bake at 325° for 1 hour or until golden brown. Serve warm with ice cream or Cool Whip if desired.
[Name] Argentine Marinade [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-11-06T18:13:00Z [Description] Make and share this Argentine Marinade recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["South American", "Vegan", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1", "2", "1/4", "1", "1", NA] [RecipeIngredientParts] ["saffron thread", "white wine vinegar", "Spanish onion", "garlic", "parsley", "thyme", "lemon juice"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 145.4 [FatContent] 15.5 [SaturatedFatContent] 2.1 [CholesterolContent] 0.0 [SodiumContent] 2.4 [CarbohydrateContent] 2.1 [FiberContent] 0.4 [SugarContent] 0.8 [ProteinContent] 0.3 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] An Argentine asado or barbecue is not authentic without this delicious marinade called chimichuri. it is similar to a multi spiced vinaigrette and is given an earthier tone with the addition of saffron. I serve this with poultry or shellfish and brush it on top of garlic bread before toasting. Powder threads and steep in lemon juice for 20 minutes. Combine all ingredients with whisk and store in covered jar.
[Name] Quick Chicken Cordon Bleu [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2001-11-06T18:13:00Z [Description] This is the easiest cordon bleu recipe I've ever found and since it's made in the microwave, it take almost no time. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Pork", "Poultry", "Cheese", "Meat", "Kid Friendly", "Microwave", "< 60 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1/2", "4", "1", "1/4", "1/4", "1/4", "1", "1", "1", "1/2", "2"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "Dijon mustard", "paprika", "ham", "parmesan cheese", "pepper", "mayonnaise", "butter", "all-purpose flour", "milk", "swiss cheese", "white wine", "chicken broth"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 645.5 [FatContent] 28.5 [SaturatedFatContent] 14.9 [CholesterolContent] 219.2 [SodiumContent] 800.2 [CarbohydrateContent] 23.0 [FiberContent] 1.1 [SugarContent] 1.7 [ProteinContent] 68.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Flatten the chicken to 1/2 inch thickness. Spread mustard on one side; sprinkle with paprika. Top with a ham slice. Roll up tightly; secure with toothpicks. In a bowl, combine bread crumbs, Parmesan cheese and pepper. Brush chicken with mayonnaise; roll in crumb mixture. Place in a shallow 2 quart microwave safe dish; cover loosely. Microwave on high for 7 minutes. Turn chicken; cook 7 minutes longer or until juices run clear. Remove toothpicks; set aside and keep warm. In a 1 quart microwave safe dish, heat butter on high for 30 seconds; stir in flour until smooth. Cook, uncovered, on high for 30 seconds. Add milk and salt. Cook 3 to 4 minutes longer or until thickened. Stir in cheese until smooth. Add wine or broth. Serve over chicken.
[Name] Chewy Cocoa Brownies [AuthorId] 21651 [AuthorName] Kelleigh [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2001-11-06T18:13:00Z [Description] Make and share this Chewy Cocoa Brownies 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/13/72/9/pichMxnVp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/72/9/picI7eVFZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/72/9/picaZu04i.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/72/9/picp9YNqJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/72/9/picKjffz9.jpg" ] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1 2/3", "3/4", "2", "2", "2", "1 1/3", "3/4", "1/2", "1/4", "3/4", NA] [RecipeIngredientParts] ["granulated sugar", "butter", "margarine", "water", "eggs", "vanilla extract", "all-purpose flour", "baking powder", "salt", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 75.0 [Calories] 71.5 [FatContent] 3.3 [SaturatedFatContent] 2.0 [CholesterolContent] 15.4 [SodiumContent] 44.6 [CarbohydrateContent] 10.4 [FiberContent] 0.5 [SugarContent] 7.0 [ProteinContent] 0.9 [RecipeServings] 48.0 [RecipeYield] nan [RecipeInstructions] PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan. COMBINE sugar, butter and water in large bowl. Stir in eggs and vanilla extract. Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture. Stir in nuts. Spread into prepared baking pan. BAKE for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Sprinkle with powdered sugar. Cut into bars.
[Name] Peanut Butter Bread [AuthorId] 6836 [AuthorName] Mary Scheffert [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2001-11-06T18:13:00Z [Description] Make and share this Peanut Butter Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "2", "3", "4 1/2", "8", "1", "1"] [RecipeIngredientParts] ["sugar", "peanut butter", "vanilla extract", "milk", "flour", "baking powder", "salt", "egg"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 2655.2 [FatContent] 83.6 [SaturatedFatContent] 22.8 [CholesterolContent] 157.0 [SodiumContent] 3427.5 [CarbohydrateContent] 412.0 [FiberContent] 15.4 [SugarContent] 163.2 [ProteinContent] 76.6 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] Preheat oven to 350- lightly grease two loaf pans. In large mixer bowl, beat sugar, peanut butter& vanilla until light& fluffy. Blend in milk slowly, then add egg. Add dry ingredients& beat until smooth. Spread batter evenly in prepared 9x5 inch loaf pans, and bake 45-50 minutes, or until bread tests done with a toothpick. Let cool in pans 10 minutes, then turn loaves out& cool completely (top-sides up] on wire rack.
[Name] Chicken Nut Puffs [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT14M [PrepTime] PT40M [TotalTime] PT54M [DatePublished] 2001-11-06T18:13:00Z [Description] This recipe came from my mom's Sunday school class. These have been a staple at showers, teas, weddings, and get-togethers for years. I make these up sometimes just for snacks or a change from chicken nuggets. My 5 yr. old thinks they're great. :) [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Fruit", "Nuts", "Meat", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/3", "1", "1/2", "2", "1", "1", "1/2 - 1", "1/8", "1", "4"] [RecipeIngredientParts] ["chicken broth", "Worcestershire sauce", "dried parsley flakes", "seasoning salt", "celery seed", "cayenne pepper", "all-purpose flour", "eggs"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 397.6 [FatContent] 28.1 [SaturatedFatContent] 4.4 [CholesterolContent] 150.2 [SodiumContent] 244.4 [CarbohydrateContent] 18.5 [FiberContent] 1.5 [SugarContent] 0.9 [ProteinContent] 17.6 [RecipeServings] nan [RecipeYield] 6 dozen [RecipeInstructions] Combine the chicken and almonds, set aside. In a large saucepan, combine the next 7 ingredients; bring to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat and let stand for 5 minutes. Add eggs one at a time, beating well after each. Beat until smooth. Stir in chicken and almonds. Drop by heaping teaspoonfuls onto a greased baking sheet. Bake at 450° for 12 to 14 minutes or until golden brown. Serve warm.
[Name] Empanadas [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-11-06T18:13:00Z [Description] Make and share this Empanadas recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "South American", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2 - 1", "1/2", "1/2", NA, NA] [RecipeIngredientParts] ["ground beef", "onion", "oregano", "ground cumin", "raisins", "phyllo dough"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 192.6 [FatContent] 10.9 [SaturatedFatContent] 4.0 [CholesterolContent] 44.1 [SodiumContent] 128.8 [CarbohydrateContent] 11.3 [FiberContent] 1.1 [SugarContent] 7.1 [ProteinContent] 12.7 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Cook beef, onions, oregano, cumin and red pepper till onions are almost transparent. Turn off burner and add raisins, olives, salt and pepper. The dough should be in the shape of a circle 4-5 inches in diameter (shape croissant dough or cut circles in phyllo]. Place 1 Tablespoon of filling in the middle. Fold dough in half and press edges together. Make a seal by folding over the edge of the dough. Brush top of empanadas with milk and place on greased cookie sheet. Bake in 425F degree oven until browned on bottom and top. Enjoy!
[Name] CARBONADA CRIOLLA (Veal and Vegetable Stew) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2001-11-06T18:13:00Z [Description] Make and share this CARBONADA CRIOLLA (Veal and Vegetable Stew) recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Lunch/Snacks", "Veal", "Rice", "Vegetable", "Meat", "South American", "Healthy", "Free Of...", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "3", "1", "1", NA, "50", NA, "2", "1", "1/4", "3", "2", "1", "1", NA] [RecipeIngredientParts] ["onions", "garlic", "tomatoes", "butter", "carrots", "sweet potato", "squash", "potatoes", "rice", "apricot", "beef broth"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 460.6 [FatContent] 14.4 [SaturatedFatContent] 6.9 [CholesterolContent] 116.0 [SodiumContent] 179.2 [CarbohydrateContent] 53.1 [FiberContent] 5.6 [SugarContent] 10.8 [ProteinContent] 30.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Brown the onion and garlic in the oil and butter. Cut the meat into squares and add to the pan. Brown well. Incorporate the tomatoes, seasonings, carrots, and beef broth to cover the ingredients. Cook 15 minutes and add the rest of the vegetables. Cook until the vegetables are half done, then add the rice and the peaches. Continue cooking until everythig is done. Serve sprinkled with parsley or basil.
[Name] Lecho [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-11-06T18:13:00Z [Description] This is a traditional Hungarian dish. My mother used to make it for supper when we were kids, although my kids like to have it for breakfast as well. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/73/4/picinQSUb.jpg" [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Vegetable", "Hungarian", "European", "Low Protein", "Kosher", "Free Of...", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "2 -3", "6", "1", "1/2", "6", "6", NA] [RecipeIngredientParts] ["margarine", "onions", "green peppers", "zucchini", "mushroom", "tomatoes", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 143.8 [FatContent] 10.4 [SaturatedFatContent] 2.2 [CholesterolContent] 105.8 [SodiumContent] 130.9 [CarbohydrateContent] 9.2 [FiberContent] 2.5 [SugarContent] 5.1 [ProteinContent] 4.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a large skillet, melt the margarine. Sauté the onions, green peppers, zucchini and mushrooms until tender. Add the cubed tomatoes and cook for 5 minutes more. Lower the heat and continue cooking until most of the liquid is reduced. In a medium bowl, beat the eggs with the salt and pepper and add to the vegetables. Stir until done. Serve over rice or in a pita.
[Name] Coconut Cream Pie With Pineapple [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-11-06T18:13:00Z [Description] Make and share this Coconut Cream Pie With Pineapple recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Pineapple", "Coconut", "Tropical Fruits", "Fruit", "Nuts", "Kid Friendly", "Kosher", "Christmas", "Hanukkah", "Thanksgiving", "< 60 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["1", "3", "2", "1/8", "1/4", NA, "1", "3/4", "1/4", "1/4", "1 1/2", "2", "2", "1/4", "1/4", "1 1/2", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "salt", "vegetable shortening", "sugar", "cornstarch", "salt", "1% low-fat milk", "eggs", "cream of coconut", "vanilla extract", "sweetened coconut"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 323.6 [FatContent] 12.4 [SaturatedFatContent] 5.5 [CholesterolContent] 63.7 [SodiumContent] 170.7 [CarbohydrateContent] 48.7 [FiberContent] 0.9 [SugarContent] 31.6 [ProteinContent] 5.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 degrees. To prepare crust, lightly spoon flour into dry measuring cups, and level with a knife. Combine 1/4 cup flour and water; stir with a whisk until well-blended. Combine 3/4 cup flour, 2 tablespoons sugar, and 1/8 teaspoon salt in a bowl; cut in shortening with a pastry blender or 2 knives until the mixture resembles coarse meal. Add slurry; mix with a fork until flour mixture is moist. Press mixture gently into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll dough, still covered, into a 12-inch circle. Freeze for 10 minutes. Remove 1 sheet of plastic wrap, and fit the dough into a 9-inch pie plate coated with cooking spray. Remove the top sheet of plastic wrap. Fold edges under, and flute. Line the dough with a piece of foil, and arrange pie weights or dried beans on foil. Bake at 425 degrees for 20 minutes or until the edge is lightly browned. Remove pie weights and foil; cool crust on a wire rack. To prepare filling, drain pineapple in a colander, and spoon into the prepared crust. Combine 3/4 cup sugar, cornstarch, and 1/4 teaspoon salt in a saucepan, and stir in milk. Bring to a boil; cook for 1 minute, stirring with a whisk. Gradually add about 1/3 cup hot custard to beaten eggs; stir constantly with a whisk. Return egg mixture to pan. Cook for 2 minutes or until thick, stirring constantly. Remove mixture from heat; stir in cream of coconut and extracts. Spoon mixture into the prepared crust. Cover surface of filling with plastic wrap; chill until set (about 2 hours]. Remove plastic wrap, and spread whipped topping evenly over filling. Sprinkle with coconut.
[Name] Soy Smoothie [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2001-11-06T18:13:00Z [Description] This is a great way for women to get in the soy that they need. You can use a soy yogurt to make this a completely vegan drink. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/73/6/piccH1kQH.jpg" [RecipeCategory] Smoothies [Keywords] ["Beverages", "Breakfast", "Lunch/Snacks", "Soy/Tofu", "Beans", "Low Cholesterol", "Healthy", "Kosher", "Free Of...", "< 15 Mins", "Beginner Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["12", "4", "4"] [RecipeIngredientParts] ["silken tofu", "nonfat yogurt", "fresh strawberries", "frozen strawberries"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 230.1 [FatContent] 3.2 [SaturatedFatContent] 0.6 [CholesterolContent] 4.9 [SodiumContent] 194.3 [CarbohydrateContent] 32.3 [FiberContent] 3.0 [SugarContent] 26.6 [ProteinContent] 19.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients in a blender and process until smooth. Pour into four glasses and serve.
[Name] Turkey, Wild Rice and Cranberry Salad [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-11-06T18:13:00Z [Description] This is something great to do with that leftover turkey. My friend Gail makes this with fresh cooked turkey. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Poultry", "Rice", "Meat", "Low Cholesterol", "Kosher", "Free Of...", "Potluck", "Winter", "Christmas", "Hanukkah", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1", "1/2", "1", "1", "1/2", "1/4", "2", "1", NA, "3/4", "1/2", "1/2", "1/2", "1/4", NA] [RecipeIngredientParts] ["water", "water", "wild rice", "salt", "cranberries", "sugar", "carrot", "olive oil", "fresh lemon juice", "garlic", "turkey", "celery", "fresh parsley", "red onion", "raisins", "green leaf lettuce"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 314.1 [FatContent] 14.0 [SaturatedFatContent] 2.6 [CholesterolContent] 38.6 [SodiumContent] 254.9 [CarbohydrateContent] 32.2 [FiberContent] 3.5 [SugarContent] 8.4 [ProteinContent] 16.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Bring 3 cups water, wild rice and 1/2 tsp salt to boil in heavy medium saucepan.", "Cover and cook over medium-low heat until rice is tender and water is absorbed, about 55 minutes.", "Cool rice completely.", "Set aside.", "Combine cranberries and remaining 1 tbsp water in heavy small saucepan.", "Cook over medium-low heat until cranberries just begin to soften, stirring constantly, about 2 minutes.", "Add sugar and cook over high heat until sugar is dissolved and cranberries are tender, about 5 minutes.", "Transfer to plate and refrigerate until chilled.", "Steam carrots until crisp-tender, about 4 minutes.", "Rinse carrot with cold water to cool.", "Whisk olive oil, lemon juice and garlic to blend in small bowl.", "Season dressing with salt and pepper.", "Combine rice, carrot, turkey, celery, parsley, onion and raisins in large bowl.", "Pour dressing over.", "Add cranberries and toss thoroughly.", "(Can be prepared 8 hours ahead. Cover and refrigerate.] Line 6 plates with lettuce leaves.", "Divide salad among plates and serve." ]
[Name] ALFAJORES DANUBIO (Sweet Layered Pastries)(Kind of like Baklava) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-11-06T18:13:00Z [Description] Make and share this ALFAJORES DANUBIO (Sweet Layered Pastries)(Kind of like Baklava) recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["South American", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["250", "300", "225", NA, NA, "3", NA, "1/4"] [RecipeIngredientParts] ["butter", "confectioners' sugar", "lemon, rind of", "vanilla essence", "eggs", "plain flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1073.5 [FatContent] 55.2 [SaturatedFatContent] 24.0 [CholesterolContent] 182.2 [SodiumContent] 277.5 [CarbohydrateContent] 136.9 [FiberContent] 5.2 [SugarContent] 102.7 [ProteinContent] 14.3 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Beat the butter with the sugar and essences. Add the eggs one at a time. Incorporate the flour and the almonds and knead lightly. Place dough in the fridge for about 1/2 hour. Roll out the dough and cut out rounds. Bake at 350 degrees F for about 20 minutes on greased and floured baking sheets. Take 2 rounds and put the together with marmalade, melted chocolate or dulce de leche. then you can also roll the wet edges in shaved coconut.
[Name] rice lasagna [AuthorId] 14104 [AuthorName] swipe [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-11-06T18:13:00Z [Description] Make and share this rice lasagna recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Rice", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "2", "1", "2", "3", "1/4"] [RecipeIngredientParts] ["ground beef", "onion", "ricotta cheese", "mozzarella cheese", "mushroom stems and pieces", "long-grain rice", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 664.8 [FatContent] 26.1 [SaturatedFatContent] 12.6 [CholesterolContent] 91.7 [SodiumContent] 936.0 [CarbohydrateContent] 72.5 [FiberContent] 1.9 [SugarContent] 11.4 [ProteinContent] 32.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350*. Spray 13x9 inch pan with nonstick cooking spray. In medium skillet, brown beef and onion; drain. Stir in spaghetti sauce; mix well. In small bowl, combine ricotta cheese, mozzarella cheese mushrooms, and egg whites; mix well. In prepared pan, spread 1/3 of meat sauce, 1/2 of rice and 1/2 of ricotta cheese mixture; repeat layers. Spread remaining meat sauce on top; sprinkle with Parmesan cheese. Bake at 350 degrees for 30 to 35 minutes or until hot and bubbly. Let stand 10 minutes before serving.
[Name] Quick Ham & Macaroni Casserole [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-11-06T18:13:00Z [Description] This is one of those recipes that I made up on my way home from work one night when I didn't have anything planned for supper. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/74/0/pic1CxZTy.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Ham", "Pork", "Meat", "Low Cholesterol", "Potluck", "< 30 Mins", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2"] [RecipeIngredientParts] ["frozen broccoli", "ham"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 278.7 [FatContent] 9.6 [SaturatedFatContent] 2.9 [CholesterolContent] 39.9 [SodiumContent] 1770.5 [CarbohydrateContent] 25.5 [FiberContent] 2.7 [SugarContent] 4.5 [ProteinContent] 22.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Follow directions on Macaroni and cheese Box. Add Broccoli to boiling Macaroni when timer is the same as Broccoli cook time. Drain. Add cheese mix to noodles& broccoli. Then add ham and soup. Heat through and serve.
[Name] Fresh Pumpkin Pie [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT1H10M [PrepTime] PT5M [TotalTime] PT1H15M [DatePublished] 2001-11-06T18:13:00Z [Description] Make and share this Fresh Pumpkin Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Kid Friendly", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/2", "1", "4", "1", "1/2", "1/2"] [RecipeIngredientParts] ["ground ginger", "ground cinnamon", "salt", "eggs", "honey", "milk", "heavy whipping cream"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 356.2 [FatContent] 17.7 [SaturatedFatContent] 6.6 [CholesterolContent] 128.3 [SodiumContent] 457.5 [CarbohydrateContent] 46.7 [FiberContent] 1.0 [SugarContent] 35.0 [ProteinContent] 5.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut side down on a jelly roll pan lined with foil and lightly oiled. Bake at 325°F (165°C] until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into pie shell. Bake at 400°F (205°C] for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack.
[Name] Wild Rice, Dried Fruit and Toasted Hazelnut Stuffing [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-11-06T18:13:00Z [Description] Make and share this Wild Rice, Dried Fruit and Toasted Hazelnut Stuffing recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Vegetable", "Vegan", "Low Cholesterol", "Healthy", "Kosher", "Free Of...", "Potluck", "Christmas", "Hanukkah", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "2", "1", "1", "6", "1", "1/2", "1/2", "1/2", "2", "2", "2/3", "2", "2", "2", "1/3", "1/4", NA] [RecipeIngredientParts] ["unsalted margarine", "onions", "sugar", "celery", "garlic", "dried cranberries", "pear", "wild rice", "brown rice", "toasted hazelnuts", "sage", "rosemary", "thyme", "chives", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 412.8 [FatContent] 12.8 [SaturatedFatContent] 1.8 [CholesterolContent] 0.0 [SodiumContent] 19.9 [CarbohydrateContent] 67.9 [FiberContent] 6.5 [SugarContent] 10.2 [ProteinContent] 10.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Melt 3 tablespoons of the margarine over medium heat in a skillet.", "Add onions and a pinch sugar and saute, stirring frequently, until onions caramelize, about 7 minutes.", "Transfer onions to a large bowl.", "Return skillet to heat and melt remaining 2 tablespoons margarine.", "Add celery and garlic and cook until softened, 5 minutes.", "Transfer to bowl with onions.", "Add remaining ingredients to bowl and toss to mix.", "Transfer stuffing to a greased (can use margarine or cooking spray] casserole, cover with foil and bake 1 hour." ]
[Name] Shakshuka [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-11-06T18:13:00Z [Description] This is a creamy Israeli sauce perfect for a light lunch or supper. My kids adore it over mashed potatoes. I adore it with a healthy dose of Tabasco sauce. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Vegetable", "Southwest Asia (middle East]", "Asian", "Low Protein", "Kosher", "Weeknight", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "1", "1", "3", "1", "1"] [RecipeIngredientParts] ["tomatoes", "margarine", "onion", "flour", "eggs", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 335.9 [FatContent] 27.0 [SaturatedFatContent] 6.0 [CholesterolContent] 139.5 [SodiumContent] 918.7 [CarbohydrateContent] 17.8 [FiberContent] 4.6 [SugarContent] 10.3 [ProteinContent] 8.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["To peel the tomatoes, drop them into a saucepan of boiling water for 1 minute.", "Then plunge into cold water.", "The skins will slip off easily.", "Puree the tomatoes in a blender or food processor.", "In a large skillet, melt the margarine and sauté the onion until golden.", "Add the flour and stir until combined.", "Stir in the tomatoes and simmer uncovered for 1 hour until thick.", "In a medium bowl, beat the eggs with the salt and pepper and add to the tomatoes just before serving.", "Heat and stir, but do not boil." ]
[Name] Apple Sweet Potato Bake [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-11-06T18:13:00Z [Description] Another good recipe for those holiday meals, or anytime your in the mood for sweet potatoes. My mom has also made this with fresh pumpkin and it's delicious also. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/74/4/pic40DZds.jpg" [RecipeCategory] Apple [Keywords] ["Fruit", "Vegetable", "Low Protein", "Healthy", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["3", "3", "3/4", "3/4", "1/4", "1", "1/4", "1", "3"] [RecipeIngredientParts] ["sweet potatoes", "tart apples", "brown sugar", "ground nutmeg", "ground allspice", "walnuts", "salt", "pepper", "butter"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 246.8 [FatContent] 6.0 [SaturatedFatContent] 3.8 [CholesterolContent] 15.3 [SodiumContent] 192.6 [CarbohydrateContent] 49.2 [FiberContent] 3.6 [SugarContent] 36.0 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a greased 1 1/2 quart baking dish, layer half of the sweet potatoes and apples. Combine brown sugar, nutmeg, allspice, salt, pepper, and walnuts (if desired]; sprinkle half over apples. Dot with half the butter. Repeat layers. Cover and bake at 350° for 15 minutes. Baste with pan juice. Bake, uncovered, 15 minutes longer or until apples are tender.
[Name] Jello Cookies [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT24M [PrepTime] PT10M [TotalTime] PT34M [DatePublished] 2001-11-06T18:13:00Z [Description] My daughter loves making these cookies because she can make different flavors and colors. At Christmas we make raspberry & lime which turn out red & green. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/74/5/picyJG2mT.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/13745/QnrZ1h4TQSq6wLG5QUuM_Jello_Cookies.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/74/5/LJNGqEisRVqkdiXUpdhk_Jello%20Cookies.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/74/5/picQx99hI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/74/5/piczUyEsp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/74/5/13745.jpg"] [RecipeCategory] Gelatin [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 60 Mins"] [RecipeIngredientQuantities] ["3/4", "1/2", "1", "2", "1", "2 1/2", "1", "1"] [RecipeIngredientParts] ["margarine", "butter", "sugar", "Jello gelatin", "eggs", "vanilla", "flour", "baking powder", "salt"] [AggregatedRating] 4.5 [ReviewCount] 137.0 [Calories] 134.3 [FatContent] 6.2 [SaturatedFatContent] 1.3 [CholesterolContent] 15.5 [SodiumContent] 201.2 [CarbohydrateContent] 17.5 [FiberContent] 0.3 [SugarContent] 7.3 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 24-30 cookies [RecipeInstructions] Cream margarine, sugar, jello and eggs together in a medium to large bowl. Add the rest of the ingredients. Mix well. Roll dough into little balls and place on a greased and floured cookie sheet. Flatten each with a fork. (Sometimes a little flour on the fork keeps it from sticking]. Bake 6-8 minutes at 350 degrees.
[Name] Poached Salmon with Pine Nuts and Sun-Dried Tomatoes [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-11-06T18:13:00Z [Description] Make and share this Poached Salmon with Pine Nuts and Sun-Dried Tomatoes 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/13/74/6/picQpiPjY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/74/6/pic2WcDBl.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Kosher", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] [NA, "2", "1/4", "2", "2", "1", "2", "1/4", "1", NA, "1", "1", "4"] [RecipeIngredientParts] ["garlic", "pine nuts", "fresh tomatoes", "sun-dried tomato", "parmesan cheese", "fresh basil", "sea salt", "fresh ground pepper", "lemon juice", "bay leaf", "salmon fillets"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 227.5 [FatContent] 8.3 [SaturatedFatContent] 1.5 [CholesterolContent] 40.9 [SodiumContent] 583.9 [CarbohydrateContent] 17.4 [FiberContent] 3.3 [SugarContent] 8.2 [ProteinContent] 22.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Coat a large skillet with non-stick spray and cook the garlic over low heat for 30 seconds. Stir in the breadcrumbs and pine nuts, tossing continuously for 2 minutes, or until lightly toasted. Turn off the heat. Stir in the tomatoes, cheese and basil. Adjust seasoning to taste with sea salt and pepper. Set aside. Put about 4 cups of hot water, the lemon juice and bay leaf in a large skillet and bring to a boil. Place the salmon fillets in the boiling water, reduce and heat to medium-low and simmer for 8 minutes, or until cooked through. Add water if the fillets are not fully covered. Drain. Transfer the fillets to four plates and spoon 1 ½ tablespoons of the breadcrumb mixture on top of each serving.
[Name] Root Mash [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-11-06T18:13:00Z [Description] Make and share this Root Mash recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "1/2", "1/4"] [RecipeIngredientParts] ["olive oil", "carrot", "parsnip", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 145.2 [FatContent] 3.9 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 268.8 [CarbohydrateContent] 27.1 [FiberContent] 7.8 [SugarContent] 11.5 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat the oven to 400F degrees. Oil a baking pan with 1/2 Tbls of the oil and spread the vegetables in the pan Cover the pan with aluminum foil. Cook about 40 minutes or until vegetables are tender. Mash together with a fork or potato masher. Season with salt, pepper and the remaining olive oil. Reheat the mixture briefly in a skillet, stirring over medium-low heat.
[Name] Brown Sugar-Peach Pie With Coconut Streusel [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-11-06T18:13:00Z [Description] Make and share this Brown Sugar-Peach Pie With Coconut Streusel recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Coconut", "Fruit", "Nuts", "Low Protein", "Low Cholesterol", "Kosher", "Summer", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["7 1/2", "2/3", "3", "1/2", "8", "1/3", "1/4", "1 1/2"] [RecipeIngredientParts] ["brown sugar", "all-purpose flour", "ground cinnamon", "oats", "sweetened coconut", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 323.1 [FatContent] 11.6 [SaturatedFatContent] 3.3 [CholesterolContent] 5.7 [SodiumContent] 181.8 [CarbohydrateContent] 53.5 [FiberContent] 3.7 [SugarContent] 34.0 [ProteinContent] 4.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 degrees. Fit dough into a 9-inch pie plate. Fold edges under; flute. Line dough with a piece of foil, and arrange pie weights or dried beans on foil. Bake at 425 degrees for 10 minutes. Reduce oven temperature to 350 degrees. Remove pie weights and foil. Bake at 350 degrees for 5 minutes. Cool crust on a wire rack. Combine 1/3 cup sugar, flour, and cinnamon in a bowl; sprinkle over peaches. Toss gently. Spoon into prepared crust. Bake at 350 degrees for 30 minutes. Combine 1/3 cup sugar, oats, coconut, and butter; sprinkle over peach mixture. Shield edges of crust with foil. Bake an additional 30 minutes or until golden. Cool on a wire rack. Note: There are two good ways to peel peaches: with a potato peeler if they're not too ripe or, if they are, by plunging them in boiling water for about 30 seconds, making the skin a cinch to peel off with a paring knife.
[Name] Harvest Salad [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-11-06T18:13:00Z [Description] Make and share this Harvest Salad recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/74/9/picvFjbuk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/74/9/pic9rMxYf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/74/9/picoBpGKo.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "Low Protein", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "2", "1", "1/2", "2", "2", "1/3", NA, NA] [RecipeIngredientParts] ["spinach", "dried cranberries", "blue cheese", "tomatoes", "avocado", "red onion", "red wine vinegar", "walnut oil", "fresh ground black pepper", "salt"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 212.3 [FatContent] 17.6 [SaturatedFatContent] 3.4 [CholesterolContent] 7.2 [SodiumContent] 179.3 [CarbohydrateContent] 11.4 [FiberContent] 3.9 [SugarContent] 4.8 [ProteinContent] 4.5 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, toss together the spinach, cranberries, blue cheese, tomatoes, avocado and red onion; set aside. In a small bowl, whisk together jam, vinegar, walnut oil, pepper and salt. Taste, and adjust amounts to suit your liking. Pour over the salad and toss to coat.
[Name] Sourdough Bread Starter [AuthorId] 4470 [AuthorName] Bergy [CookTime] nan [PrepTime] PT96H [TotalTime] PT96H [DatePublished] 2001-11-06T18:14:00Z [Description] This is your basic Sour Dough bread starter to be used over and over again. Look for the sour dough bread recipe to make use of this starter.
[Name] Spiced Apple Cider or Wine Mix [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-11-06T18:14:00Z [Description] This makes a wonderful gift basket, just add a bottle of dry red wine or apple cider, a couple of mugs, coasters, an orange or lemon, and a bunch of cinnamon sticks tied together. Don't forget to keep some for yourself. This recipe is delicious and fills the home with wonderful scents! Thanks to FabulousFoods.com [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Apple", "Fruit", "Kosher", "Winter", "Christmas", "Thanksgiving", "Microwave", "< 15 Mins", "For Large Groups", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1 1/2", "1/2", "1/4", "8", "2", "1", "1"] [RecipeIngredientParts] ["sugar", "ground cinnamon", "ground cloves", "ground allspice", "ground mace", "ground nutmeg", "apple cider", "dry red wine", "hot spiced cider mix", "cinnamon stick", "lemon twist"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 98.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.6 [CarbohydrateContent] 25.5 [FiberContent] 0.3 [SugarContent] 25.0 [ProteinContent] 0.0 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] For Spice Mix------------. Combine all ingredients and store in airtight container. To Make Spiced Apple Cider or Wine----------. Heat wine or cider until hot but not boiling. Steep the Apple Cider Spice Mix in the liquid until sugar is dissolved. Pour into serving mug and garnish with cinnamon stick and twist of peel.
[Name] Tangy Texas BBQ Brisket [AuthorId] 18660 [AuthorName] Dawn399 [CookTime] PT5H [PrepTime] PT20M [TotalTime] PT5H20M [DatePublished] 2001-11-06T18:14:00Z [Description] Make and share this Tangy Texas BBQ Brisket recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Meat", "Southwestern U.S.", "Potluck", "Weeknight", "Refrigerator"] [RecipeIngredientQuantities] ["1", "1", "2", "1/2 - 1", "1", "2", "4", "1/3", NA] [RecipeIngredientParts] ["salt", "pepper", "liquid smoke", "boneless beef brisket", "Worcestershire sauce", "barbecue sauce"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 415.1 [FatContent] 15.5 [SaturatedFatContent] 5.6 [CholesterolContent] 202.6 [SodiumContent] 595.0 [CarbohydrateContent] 3.9 [FiberContent] 0.2 [SugarContent] 1.6 [ProteinContent] 65.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine first 6 ingredients, garlic salt through liquid smoke. Rub brisket in spice mixture and put in a greased baking dish. Cover dish and refrigerate overnight. Preheat oven to 275 degrees. Bring brisket to room temperature and pour 1/3 cup of Worcestershire sauce over brisket. Wrap in foil and cook about 4 hours at 275 degrees. Pour Barbeque sauce over brisket and cook for 1 more hour.
[Name] Cranberry Cinnamon Punch [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-11-06T18:14:00Z [Description] Make and share this Cranberry Cinnamon Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1/2", "1/4", "1/2", "1/2", "2", "1"] [RecipeIngredientParts] ["fresh cranberries", "sugar", "ground cloves", "lemon juice", "orange"] [AggregatedRating] nan [ReviewCount] nan [Calories] 59.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.8 [CarbohydrateContent] 15.3 [FiberContent] 1.3 [SugarContent] 13.1 [ProteinContent] 0.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In a large stainless or enamel pot combine cranberriea and 3 cups water. Bring to a boil. reduce to a simmer and simmer uncovered for 5 min. Cool and pour into a blender and whirl until smooth. Pour back into pan and add remaining ingredients except orange slices, along with 5 cups water. Bring to a boil, reduce and simmer 5 min. Add orange slices. Serve hot or cold.
[Name] Cranberry-Banana Bread [AuthorId] 6836 [AuthorName] Mary Scheffert [CookTime] PT1H5M [PrepTime] PT20M [TotalTime] PT1H25M [DatePublished] 2001-11-06T18:14:00Z [Description] My Mom never made plain banana bread - the cranberries add such a pretty color and nice tartness to this bread. Great for breakfast! [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Fruit", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2/3", "1 1/3", "4", "3 1/2", "4", "1", "1/2", "1", "2", "1"] [RecipeIngredientParts] ["shortening", "sugar", "eggs", "flour", "baking powder", "salt", "baking soda", "bananas", "whole berry cranberry sauce"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 2954.6 [FatContent] 116.8 [SaturatedFatContent] 25.5 [CholesterolContent] 423.0 [SodiumContent] 2874.0 [CarbohydrateContent] 443.4 [FiberContent] 18.3 [SugarContent] 242.4 [ProteinContent] 49.1 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] Preheat oven to 350- grease two 9x5 loaf pans. Cream shortening with sugar; add eggs one at a time, beating well after each addition. Combine dry ingredients& add alternately with bananas to shortening mixture. Add nuts, stir well. Fold in cranberry sauce. Pour batter into prepared pans- bake 60-65 minutes or until done. Remove from pans& cool thoroughly on wire rack (allow to cool completely before slicing].
[Name] Chicken Fajitas [AuthorId] 22873 [AuthorName] JOHN MULVIHILL [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2001-11-06T18:14:00Z [Description] Make and share this Chicken Fajitas recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Chicken", "Poultry", "Meat", "Tex Mex", "Southwestern U.S.", "Mexican", "Spicy", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "1", "1", "1", "1", "1", "1/2", "2", "1/2", "1/4", "1", "2", "1", NA, "1/2"] [RecipeIngredientParts] ["chicken breasts", "red bell pepper", "green bell pepper", "yellow bell pepper", "Spanish onion", "thyme", "oregano", "paprika", "chili powder", "cracked black pepper", "white flour", "garlic", "avocado", "tomatoes", "garlic", "lemon juice", "red chili pepper"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 417.8 [FatContent] 22.0 [SaturatedFatContent] 5.2 [CholesterolContent] 93.7 [SodiumContent] 164.5 [CarbohydrateContent] 22.5 [FiberContent] 7.3 [SugarContent] 6.1 [ProteinContent] 34.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] REMOVE SKIN AND BONE FROM CHICKEN. CUT INTO STRIPS,CUT PEPPERS INTO CHUNKY STRIPS. HEAT PAN ON GAS. MIX ALL SPICES AND FLOUR TOGETHER. COAT CHICKEN WITH SPICE MIXTURE AND SAUTE IN THE PAN FOR 3 TO 4 MINUTES. COMBINE AVOCADO CHILE LEMON JUICE AND GARLIC IN A FOOD PROCESSOR UNTIL SMOOTH. LIGHTLY COAT VEGETABLES WITH SPICE MIX AND ADD TO PAN. FRY FOR ONE MINUTE AND PLACE IN A HOT OVEN (USE ONLY CAST IRON PANS] FOR ANOTHER FOUR MINUTES. HEAT SIZZLE PLATES ON GAS RINGS. PLACE THEM ON THE WOODEN BASES. REMOVE PAN FROM THE OVEN,PORTION THE CHICKEN ONTO EACH PLATE. ADD SOME WARMED STOCK AND STAND BACK. SERVE WITH FLOUR TORTILLAS AND GUACAMOLE.
[Name] Drunk Chicken / Beer Can Chicken [AuthorId] 36127 [AuthorName] carolinerenee [CookTime] PT4H [PrepTime] PT5M [TotalTime] PT4H5M [DatePublished] 2001-11-06T18:14:00Z [Description] Make and share this Drunk Chicken / Beer Can Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "Very Low Carbs", "Weeknight"] [RecipeIngredientQuantities] ["1", NA, NA, NA, "3", "3"] [RecipeIngredientParts] ["roasting chicken", "butter", "lemon pepper", "garlic cloves", "beer"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 171.2 [FatContent] 11.6 [SaturatedFatContent] 3.3 [CholesterolContent] 53.5 [SodiumContent] 51.1 [CarbohydrateContent] 1.5 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 12.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Remove Innards from chicken and wash thoroughly. Spread Butter all over outside of chicken (I can't believe it's not Butter spray works best] Coat chicken well with Garlic Salt and Lemon Pepper. Place chicken standing up on beer can inserted in the bottom and place in a roasting pan uncovered. Put Garlic Cloves up under the skin at top of Chicken and at bottom. Place a few cloves inside cavity Put a few drops of Hot Sauce inside the cavity if desired. Bake at 325 degrees for 4-5 hours. The beer will keep chicken from drying out. Check occasionally to make sure chicken is still standing upright on beer can and has not fallen over.
[Name] Cranberry, Applesauce Scones [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2001-11-06T18:14:00Z [Description] Make and share this Cranberry, Applesauce Scones recipe from Food.com. [Images] character(0) [RecipeCategory] Scones [Keywords] ["Quick Breads", "Breads", "Breakfast", "Fruit", "Healthy", "Christmas", "< 60 Mins", "Oven", "Freezer"] [RecipeIngredientQuantities] ["3", "1/2", "4", "1/2", "1/2", "1/4", "1", "12 -14", "1", NA] [RecipeIngredientParts] ["flour", "salt", "baking powder", "baking soda", "sugar", "butter", "fresh cranberries", "frozen cranberries", "applesauce", "low-fat yogurt", "orange, rind of"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 153.9 [FatContent] 3.3 [SaturatedFatContent] 2.0 [CholesterolContent] 8.3 [SodiumContent] 234.7 [CarbohydrateContent] 28.2 [FiberContent] 1.1 [SugarContent] 7.3 [ProteinContent] 3.1 [RecipeServings] nan [RecipeYield] 16 scones [RecipeInstructions] Preheat oven to 425f. Combine the first 5 ingredients (dry ingredients]. With a pastry blender or 2 knives cut in the butter until crumbles are the size of peas Add cranberries, mix well. In a small bowl combine:applesauce, yogurt& peel. Add to dry ingredients and mix gently, do not knead. Remove dough from bowl, divide into four parts and divide each quarter into 4 parts making 16 scones. Be as gentle as possible when forming sconePlace on a cookie sheet, do not let the scones touch Bake 18-25 minutes or until browned. Cool on a rack.
[Name] Creamy Mashed Potatoes with Chives [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-11-06T18:14:00Z [Description] This is from Cooking Light. It tastes heavenly, and we can still indulge! The recipe says it's enough for 10, but it just managed to serve my family of 6 (we LOVE this stuff). [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/75/8/picFbxuti.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/75/8/pic6YxF2n.jpg"] [RecipeCategory] Potato [Keywords] ["Cheese", "Vegetable", "Kosher", "Christmas", "Hanukkah", "Thanksgiving", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "2/3", "1", "2/3"] [RecipeIngredientParts] ["yukon gold potatoes", "nonfat milk", "salt", "light cream cheese with chives and onions"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 124.2 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.3 [SodiumContent] 246.5 [CarbohydrateContent] 28.2 [FiberContent] 2.5 [SugarContent] 2.0 [ProteinContent] 3.1 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Place potatoes in a Dutch oven, and cover with water; bring to a boil. Reduce heat, and simmer for 10 minutes or until tender. Drain. Return potatoes to pan; add the milk and salt. Mash the potato mixture with a potato masher to desired consistency. Add the cheese, and stir just until blended.
[Name] Seasoned Oyster Crackers [AuthorId] 6836 [AuthorName] Mary Scheffert [CookTime] nan [PrepTime] PT3M [TotalTime] PT3M [DatePublished] 2001-11-06T18:14:00Z [Description] Make and share this Seasoned Oyster Crackers 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/13/75/9/01461810765.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/75/9/pic0PEvk5.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Potluck", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1", "1"] [RecipeIngredientParts] "dill weed" [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 201.8 [FatContent] 12.3 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 304.4 [CarbohydrateContent] 20.1 [FiberContent] 0.8 [SugarContent] 0.1 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 24 oz [RecipeInstructions] Empty crackers into a large mixing bowl. Combine oil& seasonings; pour over crackers& mix well to coat. Let sit 1 hour before serving.
[Name] Sticky Chicken [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-11-06T18:14:00Z [Description] Make and share this Sticky Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Fruit", "Meat", "Kid Friendly", "Broil/Grill", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["10", "1/2", "1", NA, NA, NA] [RecipeIngredientParts] ["chicken", "orange marmalade", "Worcestershire sauce", "orange, rind of", "orange, juice of"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 67.5 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 42.7 [CarbohydrateContent] 18.2 [FiberContent] 0.2 [SugarContent] 16.3 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Using sharp knife, make slashes inthe skin of each piece of chicken.", "Bring a large saucepan of water to boil and add the chicken.", "Cover the pan and return to a boil.", "Cook 5-10 minutes.", "Remove the chicken and drain thoroughly.", "Place the marmalade, worcestershire, orange peel and juice in a small saucepan, salt and pepper to taste Heat until melted and combined.", "Brush the baste over the parcooked chicken.", "Transfer them to the grill or broiler until done.", "Baste frequently with remaining baste." ]
[Name] Pumpkin Pie Pudding [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT7M [PrepTime] PT15M [TotalTime] PT22M [DatePublished] 2001-11-06T18:14:00Z [Description] Make and share this Pumpkin Pie Pudding 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/13/76/1/pic3KY9Cc.jpg" [RecipeCategory] Dessert [Keywords] ["Vegetable", "Kid Friendly", "Potluck", "Winter", "Thanksgiving", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3/4", "1/2", "2", "2", "2 1/2", "2", NA, NA] [RecipeIngredientParts] ["solid-pack pumpkin", "evaporated milk", "sugar", "biscuit mix", "eggs", "butter", "pumpkin pie spice", "vanilla extract", "Cool Whip", "walnuts", "raisins"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 299.0 [FatContent] 11.5 [SaturatedFatContent] 6.0 [CholesterolContent] 97.3 [SodiumContent] 239.5 [CarbohydrateContent] 42.5 [FiberContent] 0.7 [SugarContent] 27.5 [ProteinContent] 7.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large bowl, combine the first 8 ingredients. Transfer to a slow cooker/crock pot coated with nonstick cooking spray. Cover and cook on low for 6 to 7 hours or until a thermometer reads 160 degrees. Top each serving with walnuts/raisins and cool whip if desired.
[Name] Cheddar Crust Granny Smith Apple Pie [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT50M [PrepTime] PT35M [TotalTime] PT1H25M [DatePublished] 2001-11-06T18:14:00Z [Description] Make and share this Cheddar Crust Granny Smith Apple Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Lunch/Snacks", "Cheese", "Apple", "Fruit", "Canadian", "Kid Friendly", "Potluck", "Thanksgiving", "Weeknight", "Oven", "Small Appliance", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1", "1/2", "1/2", "2", "1/2", "1/2", "1/2", "4", "2"] [RecipeIngredientParts] ["all-purpose flour", "salt", "butter", "sharp cheddar cheese", "milk", "brown sugar", "all-purpose flour", "fresh lemon rind", "ground cinnamon", "ground ginger", "granny smith apples", "sharp cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 396.8 [FatContent] 17.3 [SaturatedFatContent] 10.7 [CholesterolContent] 47.5 [SodiumContent] 329.4 [CarbohydrateContent] 54.4 [FiberContent] 3.5 [SugarContent] 24.4 [ProteinContent] 7.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Crust----------. In a food processor, combine flour and salt. Add butter. Pulse until mixture resembles coarse crumbs. Add cheese. With machine rumming, drizzle in milk, processing just until dough comes together. Press dough into ball. Wrap in plastic, let rest in refrigerator for 30 minutes. Filling---------. In a large bowl, mix together brown sugar, flour lemon rind, cinnamon and ginger. Add apples and toss to coat, set aside. Between two sheets of waxed paper, rollout dough into 13 inch circle. Transfer to large baking sheet. Spoon apple mixture into centre. Fold sides up over filling, leaving filling exposed in centre. Fold edge of pastry over to make finished edge. Bake on lower rack in 425 degree oven for 20 minutes, reduce heat to 350 degrees and bake for 30 mintes or until fruit is tender and crust is golden. Remove from oven and sprinkle with cheese, if using. Let cool before serving.
[Name] Surprisingly Sweet Tortilla Dip [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-11-06T18:14:00Z [Description] I always have onion and pepper relish on hand so I can make this dip if people stop by. It's great and a little out of the ordinary. You could probably do this whith any relish or chutney. I found this on the lid of a jar of Harry and David's Sweet Onion and Pepper Relish. It's good stuff. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1"] [RecipeIngredientParts] "cream cheese" [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 131.9 [FatContent] 13.2 [SaturatedFatContent] 8.3 [CholesterolContent] 41.6 [SodiumContent] 111.9 [CarbohydrateContent] 1.0 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] "Beat ingredients together until fluffy, this takes a few minutes."
[Name] Garlic Lover's Chicken [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-11-06T18:14:00Z [Description] Make and share this Garlic Lover's Chicken recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/76/4/picz4eWQd.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Cheese", "Meat", "High Protein", "Kid Friendly", "High In...", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/3", "2", "1/2", "1/8", "1/4", "6", "1/4", "1 -2", "2", NA] [RecipeIngredientParts] ["parmesan cheese", "fresh parsley", "salt", "pepper", "milk", "boneless skinless chicken breast halves", "butter", "garlic", "lemon juice", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 270.8 [FatContent] 13.2 [SaturatedFatContent] 6.8 [CholesterolContent] 102.2 [SodiumContent] 361.0 [CarbohydrateContent] 7.8 [FiberContent] 0.5 [SugarContent] 0.8 [ProteinContent] 28.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large resealable plastic bag, combine the first 5 ingredients. Place milk in a shallow bowl. Dip chicken in milk, then shake in the crumb mixture. Place in a greased 13x9x2 inch baking dish. Combine the butter, garlic and lemon juice; drizzle over the chicken. Sprinkle with the paprika. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until the juices run clear.
[Name] Cranberry Orange Cookies [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-11-06T18:14:00Z [Description] Make and share this Cranberry Orange 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/13/76/5/picOQYak6.jpg" [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1 1/2", "1", "1/2", "1", "2", "1", "1", "1 1/2", "2"] [RecipeIngredientParts] ["butter", "brown sugar", "egg", "orange zest", "baking powder", "ground allspice", "white flour", "rolled oats", "whole berry cranberry sauce", "icing sugar", "orange zest"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1231.3 [FatContent] 36.4 [SaturatedFatContent] 20.6 [CholesterolContent] 151.8 [SodiumContent] 421.4 [CarbohydrateContent] 216.7 [FiberContent] 7.6 [SugarContent] 146.0 [ProteinContent] 15.6 [RecipeServings] nan [RecipeYield] 3 dozen [RecipeInstructions] Preheat oven to 375°. In a medium bowl cream butter, brown sugar, egg, peel, baking powder and allspice. Blend in flour and stir in oats and cranberry sauce. Drop batter from a teaspoon onto a lightly greased cookie sheet. Bake for 10 minutes or until light brown. Cool on racks and drizzle glaze over cookies. Whip together glaze ingredients and drizzle from a spoon.
[Name] Eggplant (Aubergine) - Tomato Casserole [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-11-06T18:14:00Z [Description] Make and share this Eggplant (Aubergine) - Tomato Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/4", "1", "1", "1/2", "1/4"] [RecipeIngredientParts] ["onion", "eggplants", "butter", "margarine", "tomatoes", "salt", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 150.3 [FatContent] 8.3 [SaturatedFatContent] 5.0 [CholesterolContent] 20.3 [SodiumContent] 474.9 [CarbohydrateContent] 19.1 [FiberContent] 8.3 [SugarContent] 9.0 [ProteinContent] 3.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook onion and eggplant in butter until golden brown. Add tomatoes, salt, pepper and mix thouroughly. Pour into casserole. Top with crumbs. Bake at 350 for 30 minutes.
[Name] Glazed Turnips [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-11-06T18:14:00Z [Description] Not all people like turnips. For those who do this is a nice change from the turnip and carrot dishes that seem to be the standard way of serving turnip. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1 - 1 1/2", "1", "3", "2"] [RecipeIngredientParts] ["turnips", "butter", "sugar", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 134.1 [FatContent] 6.6 [SaturatedFatContent] 1.8 [CholesterolContent] 5.1 [SodiumContent] 328.9 [CarbohydrateContent] 16.7 [FiberContent] 2.8 [SugarContent] 12.1 [ProteinContent] 3.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Blanch turnips in boiling water for 5 minutes. Pat dry and saute in hot oil for 3 minutes to brown lightly. Add bouillon to barely cover. Add butter and sugar. Boil 20 to 30 minutes until turnips are tender. Uncover and boil liquid to reduce to a thick syrup. Coat turnip with glaze and arrange around a roast or in a dish. Add parsley.
[Name] Spicy Pumpkin Cake [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-11-06T18:14:00Z [Description] Make and share this Spicy Pumpkin Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Healthy", "Winter", "Spicy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "3/4", "3", "1", "1/2", "3", "1 1/2", "1 1/2", "2", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["unsalted butter", "sugar", "eggs", "fresh pumpkin puree", "canned pumpkin puree", "dark molasses", "flour", "baking soda", "cinnamon", "ground ginger", "ground cloves", "salt", "hot water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 351.6 [FatContent] 11.1 [SaturatedFatContent] 6.4 [CholesterolContent] 80.2 [SodiumContent] 335.5 [CarbohydrateContent] 57.7 [FiberContent] 1.4 [SugarContent] 24.7 [ProteinContent] 6.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350F degrees.", "Grease a 9x13 inch pan.", "In a large bowl, cream together the butter and sugar.", "Beat in the eggs, one at a time.", "Mix in the pumpkin and molasses on low speed.", "In a small bowl, stir together the flour, baking soda, spices ans salt.", "Mix the flour mixture into the pumpkin mixture on low speed.", "Mix in the water.", "Mix until the batter is smooth.", "Spread in the pan evenly and bake 40-50 minutes.", "Cool on a rack until just warm before cutting and serving." ]
[Name] Sour Cream Cranberry Pie [AuthorId] 8770 [AuthorName] Sivadmil [CookTime] PT1H45M [PrepTime] PT30M [TotalTime] PT2H15M [DatePublished] 2001-11-06T18:14:00Z [Description] Reminiscent of the famous Amish pie with sour cream and raisins, this pie using dried cranberries has a tarter, more sophisticated flavor. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "4", "1/4", "1 3/4", "3", "1", "1", "1 1/2", "3", "1/2", "1/4", "1/2"] [RecipeIngredientParts] ["sugar", "cornstarch", "salt", "nonfat sour cream", "dried cranberries", "cream of tartar", "sugar", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 326.1 [FatContent] 9.8 [SaturatedFatContent] 2.9 [CholesterolContent] 75.8 [SodiumContent] 253.8 [CarbohydrateContent] 54.0 [FiberContent] 1.7 [SugarContent] 36.3 [ProteinContent] 6.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 450 deg F. Prepare and bake pie crust as directed on package for one-crust baked shell using 9 inch pie pan. Cool 30 minutes or until completely cooled. Reduce oven temperature to 400 deg F. During last 10 minutes of cooling time, in medium saucepan, combine 1 cup sugar, cornstarch and salt; mix well/ Stir in all remaining filling ingredients (sour cream to cranberries]. Bring to a boil, stirring constantly. Cook over medium heat for 1 to 2 minutes or until thickened, stirring constantly. Remove from heat; cool 5 minutes. Meanwhile, in large bowl; beat egg whites and cream of tartar until foamy. Gradually beat in 1/4 cup sugar until stiff peaks form. Beat in vanilla. Pour hot filling into cooled baked shell. Spoon meringue over filling sealing to edge of crust to prevent shrinking or weeping. Bake at 400 deg F for 8 to 10 minutes or until light golden brown. Cool on wire rack for at least 45 minutes or until slightly cooled. Serve immediately, or refrigerate until serving time. Store in refrigerator.
[Name] Cranberry, Pear, and Ginger Relish [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-11-06T18:14:00Z [Description] Make and share this Cranberry, Pear, and Ginger Relish recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Spreads", "Pears", "Fruit", "Vegan", "Kosher", "Free Of...", "Winter", "Christmas", "Hanukkah", "Thanksgiving", "< 15 Mins", "For Large Groups", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1 1/3", "1 1/4", "2/3", "3", "3", "1/8"] [RecipeIngredientParts] ["fresh cranberries", "Anjou pears", "dried cranberries", "brown sugar", "dried currants", "raisins", "crystallized ginger", "ground cardamom"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 77.1 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 5.0 [CarbohydrateContent] 19.9 [FiberContent] 2.1 [SugarContent] 15.7 [ProteinContent] 0.4 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Combine all the ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer for 10 minutes, stirring occasionally. Chill.
[Name] Cheddary Chicken Pot Pie [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-11-06T18:14:00Z [Description] Make and share this Cheddary Chicken Pot Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Savory Pies [Keywords] ["One Dish Meal", "Chicken", "Poultry", "Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1/4", "1/4", "1/2", "3", "1", "1", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["milk", "onion", "cream cheese", "carrot", "parmesan cheese", "salt", "egg", "sharp cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 437.5 [FatContent] 26.6 [SaturatedFatContent] 11.2 [CholesterolContent] 133.0 [SodiumContent] 920.0 [CarbohydrateContent] 18.7 [FiberContent] 2.9 [SugarContent] 1.8 [ProteinContent] 31.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["In a large saucepan, combine soup, 1/2 cup of milk, onion, cream cheese, carrots, Parmesan cheese and salt.", "Cook and stir until the mixture is hot and cream cheese is melted.", "Stir in the chicken and vegetables; heat through.", "Pour into an ungreased 2-qt baking dish.", "In a medium bowl, combine the egg, oil and remaining milk.", "Add the pancake mix and cheddar cheese; blend well.", "Spoon over hot chicken mixture.", "Sprinkle with almonds.", "Bake, uncovered, at 375F for 20-25 minutes or until golden brown." ]
[Name] Chicken Casserole [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2001-11-06T18:14:00Z [Description] Make and share this Chicken 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/13/77/2/picuGwqP1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/77/2/picTEXuHu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/77/2/picFN8IMY.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "4", "1", "2", "1", "8", "1"] [RecipeIngredientParts] ["chicken", "chicken broth", "onion", "celery", "swiss cheese", "rice"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 355.6 [FatContent] 14.0 [SaturatedFatContent] 8.4 [CholesterolContent] 41.7 [SodiumContent] 714.9 [CarbohydrateContent] 36.9 [FiberContent] 1.2 [SugarContent] 2.5 [ProteinContent] 19.0 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients, reserving crackers for topping. Place in shallow. greased baking dish. Top with crackers. Bake at 400° for one hour.
[Name] Sweet Potato Timbales [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-11-06T18:14:00Z [Description] Make and share this Sweet Potato Timbales recipe from Food.com. [Images] character(0) [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Vegetable", "Canadian", "Winter", "Christmas", "Thanksgiving", "< 60 Mins", "Oven", "Small Appliance"] [RecipeIngredientQuantities] ["4", "2", "1", "1", "1/2", "8", "1/2", NA, NA] [RecipeIngredientParts] ["sweet potatoes", "fresh coriander", "limes", "lemon juice", "salt", "pepper", "sour cream", "coriander sprig"] [AggregatedRating] nan [ReviewCount] nan [Calories] 168.1 [FatContent] 7.5 [SaturatedFatContent] 4.6 [CholesterolContent] 27.2 [SodiumContent] 517.1 [CarbohydrateContent] 18.9 [FiberContent] 2.7 [SugarContent] 4.0 [ProteinContent] 6.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a food processor, mix sweet potatoes with coriander, lime juice, salt and pepper. Blend in one egg white at a time. Pour in cream and blend until well combined. Divide mixture equally among 6 well buttered 1/2 cup ramekins or custard cups. Place ramekins in baking pan, pour in enough boiling water to come halfway up sides of dishes. Cover with foil, using the tip of a knife make a few small vents. Bake in 350 degree oven for about 40 minutes or until tester inserted in centre of a timbale comes out clean. Let stand for 2 or 3 minutes, run knife around edge of each timbale and turn out onto warmed plates. If desired, garnish each timbale with a dollop of sour cream and a spring of coriander. Serve as a side dish or as part of a vegetarian meal.
[Name] Crabby Crock Pot Soup [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT5H [PrepTime] PT10M [TotalTime] PT5H10M [DatePublished] 2001-11-06T18:14:00Z [Description] Make and share this Crabby Crock Pot Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] ["Weeknight", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "3", "2", "1/2", NA, "2", "1/2"] [RecipeIngredientParts] ["milk", "half-and-half", "butter", "lemons, rind of", "ground mace", "dry sherry"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 381.3 [FatContent] 28.1 [SaturatedFatContent] 17.1 [CholesterolContent] 84.8 [SodiumContent] 266.6 [CarbohydrateContent] 18.2 [FiberContent] 0.3 [SugarContent] 0.5 [ProteinContent] 8.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients except sherry and crushed crackers in crockpot; stir well. Cover and cook on Low setting for 3 to 5 hours. Just before serving, stir in sherry and crumbs to thicken.
[Name] Hot Five Bean Salad [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2001-11-06T18:14:00Z [Description] Make and share this Hot Five Bean Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Black Beans [Keywords] ["Beans", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "2/3", "2", "1 1/2", "1", "3/4", "1/2", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["bacon", "white sugar", "cornstarch", "salt", "ground black pepper", "distilled white vinegar", "water", "black beans", "kidney beans", "green beans", "garbanzo beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 382.8 [FatContent] 19.5 [SaturatedFatContent] 6.3 [CholesterolContent] 28.1 [SodiumContent] 896.5 [CarbohydrateContent] 40.2 [FiberContent] 8.4 [SugarContent] 13.4 [ProteinContent] 12.6 [RecipeServings] 11.0 [RecipeYield] nan [RecipeInstructions] Cut bacon into small pieces using kitchen shears, and place in a large skillet. Cook, turning frequently, over medium high heat until evenly browned. Drain, reserving 1/4 cup drippings. Set bacon aside. Return reserved drippings to skillet. Mix together sugar, cornstarch, and salt and pepper; blend into drippings. Stir in vinegar and water; cook and stir until boiling. Stir in drained beans. Cover, reduce heat, and simmer for 15 to 20 minutes. Stir occasionally. Turn bean mixture into serving dish. Crumble bacon over beans.
[Name] Cranberry Gelatin Salad [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-11-06T18:14:00Z [Description] Make and share this Cranberry Gelatin Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Gelatin [Keywords] ["Dessert", "Lunch/Snacks", "Fruit", "Low Cholesterol", "Healthy", "Thanksgiving", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "10 1/2", "1", "2", "1"] [RecipeIngredientParts] ["jellied cranberry sauce", "dark sweet cherries", "cherry gelatin", "boiling water", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 144.5 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 36.0 [CarbohydrateContent] 31.8 [FiberContent] 1.2 [SugarContent] 21.9 [ProteinContent] 5.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a medium saucepan over low heat, melt the cranberry sauce. Cut the cherries into pieces and add them to the melted sauce. Stir in the pineapple with its juice. Remove mixture from heat. In a medium bowl pour the boiling water over the gelatin and stir until all the gelatin has dissolved. Add the gelatin mixture to the cranberry mixture and stir. Stir in the optional nuts. Pour into a 9x13 inch pan and chill until set.
[Name] Chilled Mocha Eggnog [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2001-11-06T18:14:00Z [Description] Make and share this Chilled Mocha Eggnog recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Christmas", "Weeknight", "No Cook", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "4", "2", "1/8", "1/2", "2", "1/2"] [RecipeIngredientParts] ["instant coffee granules", "hot water", "brown sugar", "ground cinnamon", "confectioners' sugar", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 407.1 [FatContent] 20.7 [SaturatedFatContent] 12.3 [CholesterolContent] 155.6 [SodiumContent] 150.0 [CarbohydrateContent] 46.4 [FiberContent] 0.0 [SugarContent] 32.6 [ProteinContent] 10.0 [RecipeServings] 4.0 [RecipeYield] 4 cups [RecipeInstructions] In a bowl, dissolve coffee in water. Add eggnog, brown sugar and cinnamon;. whisk until sugar is dissolved. Chill. In a mixing bowl, beat cream,. confectioners' sugar and vanilla until soft peaks form. Pour eggnog mixture into glasses; top with whipped cream. Notes: This recipe was tested with commercially prepared eggnog.
[Name] Italian Chicken Salad [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-11-06T18:14:00Z [Description] I love chicken salad, but I have an aversion to mayo, so this is a chicken salad I can live with. I don't always add the peas, and I sometimes add other veggies that I have on hand. I found this in the express Lane Cookbook by Sarah Fritschner. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Fruit", "Vegetable", "Nuts", "Meat", "European", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "3", "1", "1", "6", "1/2", "1", NA, NA, "2 -3"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "olive oil", "walnuts", "fresh peas", "dried oregano", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 457.6 [FatContent] 30.9 [SaturatedFatContent] 3.6 [CholesterolContent] 68.4 [SodiumContent] 120.9 [CarbohydrateContent] 13.9 [FiberContent] 6.1 [SugarContent] 3.6 [ProteinContent] 34.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook chicken on stovetop by placing in 1/2\" boiling water, bring back to a boil and reduce to a simmer, turning after 5 minutes Cook until done, then cool and chop into cubes. Heat oil in skillet over medium-high heat. Add walnuts for 1-2 minutes, stirring as not to burn. Add peppers, stir. Drain juice from jar of artichokes into skillet. Chop artichokes into large pieces and add to skillet. Add peas and oregano. Cook about 3 minutes. Pour into a bowl. Add lemon juice and season with salt and pepper. Add chicken and stir. Sprinkle onions over salad. Serve warm or cold.
[Name] Kipfel [AuthorId] 6836 [AuthorName] Mary Scheffert [CookTime] PT12M [PrepTime] PT35M [TotalTime] PT47M [DatePublished] 2001-11-06T18:14:00Z [Description] I have not made these--I posted this recipe as an answer to a recipe request. They sound awfully good ... I think they're going to be a new addition to this year's Christmas cookie list! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "European", "Christmas", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "2", "1/4", "2", "1/2", "2", "1 1/4", "1/2", "1", "3/4", NA, NA] [RecipeIngredientParts] ["butter", "flour", "sugar", "sour cream", "sugar", "lemon juice", "cinnamon", "powdered sugar", "cinnamon"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 89.7 [FatContent] 4.2 [SaturatedFatContent] 2.5 [CholesterolContent] 22.4 [SodiumContent] 28.1 [CarbohydrateContent] 11.7 [FiberContent] 0.3 [SugarContent] 5.1 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 30 cookies [RecipeInstructions] In a medium mixing bowl cut butter into flour until mixture resembles coarse crumbs. Stir in the 1/4 cup sugar. Make a well in the center. Combine egg yolks and sour cream; add to flour mixture and stir until mixture forms a ball. Divide dough in half, and keep one half of the dough tightly covered. On a lightly floured surface, roll the other half of dough to 1/16\" thickness, and cut into 4\" rounds. For filling, beat egg whites slightly. Add ground nuts, the 1/2 cup sugar, lemon juice& the 3/4 tsp cinnamon. Spread a rounded teaspoon of filling onto each round to within 1/4\" of edge. Roll up jelly-roll style; with seam sides down, press ends with tines of a fork to seal. Place on ungreased cookie sheets with seam sides down. Bake at 375°F for 10-12 minutes or until lightly browned. Transfer cookies to wire rack to cool completely. Sprinkle with a mixture of powdered sugar& cinnamon.
[Name] Slow Cooker Mediterranean Vegetable Stew [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT9H [PrepTime] PT5M [TotalTime] PT9H5M [DatePublished] 2001-11-06T18:14:00Z [Description] If you want to use this recipe, but have it done in a smaller amount of time, just use a regular pot. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Lunch/Snacks", "Vegetable", "Caribbean", "Greek", "European", "Vegan", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "1", "1", "1", "1", "1/2", "1/3", "1", "1/2", "1/2", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["eggplants", "zucchini", "frozen okra", "tomato sauce", "onion", "tomatoes", "carrot", "vegetable broth", "raisins", "garlic clove", "ground cumin", "ground turmeric", "crushed red pepper flakes", "ground cinnamon", "paprika"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 125.5 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 167.2 [CarbohydrateContent] 31.0 [FiberContent] 6.1 [SugarContent] 11.9 [ProteinContent] 3.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a slow cooker combine butternut squash, eggplant, zucchini, okra, tomato sauce, onion, tomato, carrot, broth, raisins, garlic, cumin, turmeric, red pepper, cinnamon and paprika. Cover and cook on low for 8 to 10 hours, or until vegetables are tender, but still crisp.
[Name] Pork Chops With Apples and Raisins [AuthorId] 9690 [AuthorName] Cheryl E [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-11-06T18:14:00Z [Description] Make and share this Pork Chops With Apples and Raisins recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Apple", "Fruit", "Meat", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] [NA, "6", "1/2", "1/4", "1", "1/2", "1", "1/2", "2", "1/4", "1 1/3", "3", NA] [RecipeIngredientParts] ["butter", "water", "beef bouillon powder", "onion", "garlic clove", "thyme", "apples", "raisins", "milk", "flour"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 405.0 [FatContent] 22.1 [SaturatedFatContent] 8.7 [CholesterolContent] 76.4 [SodiumContent] 95.3 [CarbohydrateContent] 31.2 [FiberContent] 2.2 [SugarContent] 20.6 [ProteinContent] 20.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Melt butter in fry-pan and brown chops on both sides; add more butter if needed. Combine juice, water, bouillon and pour over chops. Add onion, garlic and thyme. Slice apples crosswise into 1/2\" slices; arrange on meat. Sprinkle raisins over everything and bring to a boil; reduce heat and cover. Simmer for 20 minutes, until tender. Remove chops and apples to a platter; keep warm. combine milk and flour til smooth. Stir in pan juices and cook over medium heat until mixture comes to a boil and thickens, stirring all the while. Add salt and pepper to taste. Serve with sauce poured over chops and apples on platter.
[Name] Lemon Chicken and Rice [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-11-06T18:14:00Z [Description] Make and share this Lemon Chicken 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/13/78/2/picdPvRF1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/78/2/picFL6PW3.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Chicken", "Poultry", "Rice", "Vegetable", "Meat", "Healthy", "Potluck", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "2", "1", "1", "2", "1/2", "1 1/2", "1"] [RecipeIngredientParts] ["boneless skinless chicken breast", "onion", "carrot", "garlic", "butter", "cornstarch", "chicken broth", "lemon juice", "salt"] [AggregatedRating] 4.5 [ReviewCount] 13.0 [Calories] 259.4 [FatContent] 6.6 [SaturatedFatContent] 3.0 [CholesterolContent] 58.6 [SodiumContent] 383.0 [CarbohydrateContent] 27.6 [FiberContent] 2.1 [SugarContent] 2.8 [ProteinContent] 21.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a skillet, cook chicken, onion, carrot, and garlic in butter for 5 to 7 minutes or until chicken is no longer pink. In a bowl, combine cornstarch, broth, lemon juice, and salt (if desired] until smooth. Add to skillet; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in rice and peas. Remove from heat; cover and let stand for 5 minutes.
[Name] Pumpkin with Walnuts [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2001-11-06T18:14:00Z [Description] Make and share this Pumpkin with Walnuts recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Vegetable", "European", "Free Of...", "Winter", "< 60 Mins", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/3"] [RecipeIngredientParts] ["pumpkin", "walnuts", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 255.7 [FatContent] 19.1 [SaturatedFatContent] 1.8 [CholesterolContent] 0.0 [SodiumContent] 0.6 [CarbohydrateContent] 20.7 [FiberContent] 2.0 [SugarContent] 17.4 [ProteinContent] 4.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Slice the pumpkin in half and remove the stringy fibers and seeds. Peel and cut the pumpkin into chunks about 1x2 inches. Boil in salted water until tender, about 12-15 minutes. Finely grind the walnuts with the sugar. Place the pumpkin pieces in a bowl and mash to break them up slightly, but still chunky Stir in walnut-sugar mixture. Serve hot or cold.
[Name] Another broccoli Chicken (Brassica oleracea -Gallus domesticus) [AuthorId] 23053 [AuthorName] Luke The cheap CON- [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-11-06T18:14:00Z [Description] Unlike many, this is a healthy, EASY chicken recipe with limitless variations, that actually tastes good! This dish can stand alone or be served with a starch (rice, pasta, or even potatoes) [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] [NA, "1", NA, NA, NA, "1/4"] [RecipeIngredientParts] ["boneless skinless chicken breast", "basil", "water"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 40.6 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 38.6 [CarbohydrateContent] 7.5 [FiberContent] 4.7 [SugarContent] 2.1 [ProteinContent] 4.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] cut thawed chicken breast into bite sized chunks. soak chicken pieces in Italian dressing (this can be done for any amount of time, the longer the better]. Bring water to boil. add undisclosed amount of basil and garlic salt. add frozen broccoli and cook covered over medium heat 3 minutes. add chicken, along with favorite spices or veggies (try peppers or onions], and allow chicken to cook through (approx 5 minutes].
[Name] Cranberry Meatballs [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-11-06T18:14:00Z [Description] Make and share this Cranberry Meatballs recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["3/4", "3/4", "1", "1", "1", "1/4", "1/4", "1/8", "1", "1", "1", "1", "1", "2"] [RecipeIngredientParts] ["lean ground beef", "egg", "butter", "parsley", "onion", "ketchup", "Worcestershire sauce", "garlic", "cranberry sauce", "Heinz Chili Sauce", "brown sugar"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 64.4 [FatContent] 2.7 [SaturatedFatContent] 1.0 [CholesterolContent] 14.3 [SodiumContent] 106.9 [CarbohydrateContent] 6.7 [FiberContent] 0.4 [SugarContent] 4.1 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] 50 meatballs [RecipeInstructions] Mix together everything from beef to garlic-except butter. Form into walnut size meatballs. Heat butter in skillet to medium and fry meatballs until done. Add to sauce and keep warm in a crockpot. Sauce: Mix the three ingredients well, while stirring and bring to a boil. Remove from heat and pour into a crockpot. Keep on low.
[Name] Milanesas [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-11-06T18:14:00Z [Description] Make and share this Milanesas recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "South American", "< 30 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["10", "1", "3", "1", "2", "1", NA, NA] [RecipeIngredientParts] ["egg", "vinegar", "lemon juice", "oregano", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 62.8 [FatContent] 6.5 [SaturatedFatContent] 1.0 [CholesterolContent] 30.2 [SodiumContent] 10.2 [CarbohydrateContent] 0.1 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 0.9 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Milanesas-----------. 10 thin slices of meat (breakfast steaks] 1 egg 3 Tablespoons oil 1 Tablespoon vinegar or lemon juice 2 teaspoons oregano 1 teaspoon chopped parsley Salt& pepper Fine dry bread crumbs In large bowl, mix all ingredients except meat. Add meat and mix. Let them sit for at least one hour in fridge. Place bread crumbs in large pizza or cake pan. Place slice of meat on the crumbs and cover with more crumbs. Press down with your hands. Turn meat over and repeat. Place milanesas on large oiled cookie sheet with high sides. In gas oven, cook directly over flame on\"floor\" of oven. Turn over once and lightly brown. Serve with ketchup (or mayonnaise, if you're an Argentine]. I personally like the mayonnaise.
[Name] stephanie's bruschetta [AuthorId] 15385 [AuthorName] stephanie [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-11-06T18:14:00Z [Description] Make and share this stephanie's bruschetta recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "4", "1/4", "1/2", "1/2", "8 -10", "12", NA, NA] [RecipeIngredientParts] ["olive oil", "garlic", "fresh basil", "black olives", "artichoke heart", "roma tomatoes", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 488.1 [FatContent] 12.8 [SaturatedFatContent] 2.1 [CholesterolContent] 0.0 [SodiumContent] 752.1 [CarbohydrateContent] 78.5 [FiberContent] 5.7 [SugarContent] 5.6 [ProteinContent] 16.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a bowl, combine oil, garlic, olives, artichoke hearts and tomatoes. Season with salt and pepper. Spoon about 2 tablespoons of tomato topping on each toast. Arrange on platter and serve.
[Name] BBQ Brisket [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT8H [PrepTime] PT5M [TotalTime] PT8H5M [DatePublished] 2001-11-06T18:14:00Z [Description] This is best when the sauce doesn't have a lot of fancy flavors like hickory in it. Use just a plain bottle of BBQ sauce. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Tex Mex", "Southwestern U.S.", "Potluck", "Weeknight", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1"] [RecipeIngredientParts] ["beef brisket", "liquid smoke", "barbecue sauce"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1357.9 [FatContent] 89.8 [SaturatedFatContent] 33.6 [CholesterolContent] 219.0 [SodiumContent] 4776.4 [CarbohydrateContent] 72.0 [FiberContent] 6.8 [SugarContent] 22.1 [ProteinContent] 61.0 [RecipeServings] nan [RecipeYield] 1 brisket [RecipeInstructions] Mix sauce and liquid smoke. Pour over meat in glass baking dish. Bake covered with foil at 275 degrees for 8 hours or until meat is tender. Chill Overnight, then bring to room temperature before slicing. Heat in juices saved from baking.
[Name] Holiday Triple Deckers [AuthorId] 22854 [AuthorName] Annie [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2001-11-06T18:14:00Z [Description] Make and share this Holiday Triple Deckers recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Christmas", "< 60 Mins", "For Large Groups", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "2", "1", "4", "4", "4", "8", "1/2 - 1"] [RecipeIngredientParts] ["light corn syrup", "light brown sugar", "creamy peanut butter", "butter", "instant vanilla pudding", "milk", "powdered sugar", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 222.2 [FatContent] 12.6 [SaturatedFatContent] 5.6 [CholesterolContent] 15.3 [SodiumContent] 121.6 [CarbohydrateContent] 27.1 [FiberContent] 1.0 [SugarContent] 19.9 [ProteinContent] 3.1 [RecipeServings] 48.0 [RecipeYield] 2 9 x 13 pans [RecipeInstructions] Mix and melt corn syrup, brown sugar, and peanut butter in saucepan. Add cereals and mix well. Spread in 2 greased 9 x 13 pans. Pat smooth and let cool. Combine softened butter, pudding and milk in food processor or mixer. Add powdered sugar and mix well. Spread over first layer. Melt chocolate squares with butter, stir. Cool and spread over pudding layer. Refrigerate and cut into squares.
[Name] Quick Bowl-O-Noodles [AuthorId] 7978 [AuthorName] AllThingsCooking [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-11-06T18:14:00Z [Description] My kids love this. This really does the trick in a pinch as all of the ingredients are usually on hand anyway! [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Vegetable", "Meat", "< 15 Mins", "Stove Top", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/4", "1/2", "1/4", "1"] [RecipeIngredientParts] ["bacon", "onion", "garlic clove", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 122.6 [FatContent] 10.3 [SaturatedFatContent] 3.4 [CholesterolContent] 15.4 [SodiumContent] 205.7 [CarbohydrateContent] 4.4 [FiberContent] 0.9 [SugarContent] 0.9 [ProteinContent] 3.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Sauté bacon until lightly brown. Drain, reserving 1 tablespoon of bacon fat in pan. Add onions and sauté until lightly caramelized. Add garlic, peas and carrots and dry ramen noodles. (You can break the ramen noodles in half or crush in package before adding to sauté pan]. Cook until noodles are lightly brown. Add water and 1/3 of the chicken base included in ramen package. Simmer until most of the liquid is reduced into a sauce. Enjoy.

Subsets and Splits

No community queries yet

The top public SQL queries from the community will appear here once available.