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[Name] Roasted tomato and basil salsa [AuthorId] 15385 [AuthorName] stephanie [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-11-06T18:14:00Z [Description] Make and share this Roasted tomato and basil salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "3", "2", "1/2", "1/2", "10"] [RecipeIngredientParts] ["plum tomatoes", "garlic", "olive oil", "salt", "pepper", "fresh basil leaves"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 63.1 [FatContent] 4.8 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 199.9 [CarbohydrateContent] 5.1 [FiberContent] 1.5 [SugarContent] 3.0 [ProteinContent] 1.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 325F degrees. Combine all ingredients in large ovenproof skillet. Bake until tomatoes and garlic are very soft, 1 hour. Cool 10 minutes. Coarsley chop tomatoes and garlic mixture. Transfer to a serving bowl. Serve with tostitos or foccacia.
[Name] Canned Cranberry Chocolate Orange Cakes (for gifts) [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-11-06T18:14:00Z [Description] Start saving your cans!! These cakes make great gifts, a little different from the ordinary and are nummy too! Have Fun!! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Fruit", "Canadian", "Kid Friendly", "Christmas", "Thanksgiving", "< 60 Mins", "Oven", "Freezer", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "3 1/2", "1 1/2", "1", "1", "1", "2", "1 1/3", "1/4", "1", "2", "1"] [RecipeIngredientParts] ["raw cranberries", "sugar", "all-purpose flour", "sugar", "baking powder", "baking soda", "salt", "eggs"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 709.4 [FatContent] 21.7 [SaturatedFatContent] 9.0 [CholesterolContent] 52.9 [SodiumContent] 608.4 [CarbohydrateContent] 126.9 [FiberContent] 5.3 [SugarContent] 78.2 [ProteinContent] 9.4 [RecipeServings] nan [RecipeYield] 8 cake loaves [RecipeInstructions] Combine cranberries and sugar. Set aside. Combine flour, sugar, baking powder, baking soda and salt in mixing bowl. Stir well to blend. Beat eggs, orange juice, oil and orange rind together. Add dry ingredients, stirring just until moistened. Fold in cranberry mixture, chocolate chips and nuts. Divide batter into 8 well greased 10 oz cans. Bake at 350 degrees for 35 to 40 minutes, or until cake tester inserted in centre comes out clean Cool 10 minutes, then run thin bladed knife around sides of tin to loosen. turn out on to rack to cool completely. Wrap and store overnight before slicing or freeze for later use. When ready to give as gifts, decorate can with tinfoil and christmas stickers, return cake to can, seal ends of can with tinfoil, tie with ribbons OR wrap cake in colourful saran wrap, decorate with ribbons and bows.
[Name] Cheesecake Brownies [AuthorId] 10113 [AuthorName] southern chef in lo [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2001-11-06T18:14:00Z [Description] Make and share this Cheesecake Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Nuts", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "8", "1", "2", "1"] [RecipeIngredientParts] ["egg", "butter", "margarine", "cream cheese", "sugar", "eggs", "vanilla extract"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 456.0 [FatContent] 25.4 [SaturatedFatContent] 11.6 [CholesterolContent] 94.0 [SodiumContent] 477.8 [CarbohydrateContent] 54.3 [FiberContent] 2.5 [SugarContent] 38.4 [ProteinContent] 6.8 [RecipeServings] nan [RecipeYield] 12 brownies [RecipeInstructions] In a mixing bowl, combine the cake mix, eggs, butter, and nuts; mix well. Press into a greased 13 x 9-inch baking pan; set aside. Combine topping ingredients in a bowl and beat until smooth. Carefully spread over batter. Bake at 350°F for 30 to 35 minutes or until golden brown. Cool on wire rack and store in the refrigerator.
[Name] June's Chicken [AuthorId] 21656 [AuthorName] Carol [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2001-11-06T18:14:00Z [Description] This recipe has been in my family forever it seems. The sauce is simular to a sweet and sour sauce and when the chicken is finished cooking it is literally falling off the bone. I make it often in the summer and serve it with potato salad. It's sooo yummy! [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6 -8", "1/2", NA, "1/2", "2/3", "2/3", "3/4", "2", "2", "2", NA] [RecipeIngredientParts] ["chicken pieces", "flour", "water", "cider vinegar", "ketchup", "water", "brown sugar", "mustard", "Worcestershire sauce"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 175.8 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 423.7 [CarbohydrateContent] 42.4 [FiberContent] 0.4 [SugarContent] 33.2 [ProteinContent] 1.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees. Rinse chicken pieces with cold water and flour lightly. (I usually put flour into a bag and shake the chicken.] Place chicken into a greased roaster, add a tiny bit of water and bake for 1 hour. While chicken bakes, combine the ingredients to make the sauce. After the hour is up, pour sauce over chicken and place back into the oven. Continue to bake for about 1 hour.
[Name] Mom's Cranberry Cookies [AuthorId] 16346 [AuthorName] Dennis [CookTime] PT30M [PrepTime] PT45M [TotalTime] PT1H15M [DatePublished] 2001-11-06T18:14:00Z [Description] I always looked forward to these at Christmas. They are a nice "adult" cookie--not real sweet and the fresh cranberries give them an ever-so-slight tartness. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Christmas", "Thanksgiving", "Weeknight", "Freezer", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "2/3", "1", "2", "1 1/2", "1/2", "3 3/4", "1", "1", "1/4", "2"] [RecipeIngredientParts] ["shortening", "sugar", "brown sugar", "eggs", "vanilla", "flour", "baking powder", "salt", "baking soda", "fresh cranberries"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 166.1 [FatContent] 8.5 [SaturatedFatContent] 2.0 [CholesterolContent] 11.8 [SodiumContent] 102.8 [CarbohydrateContent] 20.8 [FiberContent] 0.8 [SugarContent] 10.0 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] 36 cookies (approximately) [RecipeInstructions] Combine sifted flour, salt, baking powder and baking soda in one bowl. Set aside. Cream together shortening and sugars in another large bowl. Add beaten eggs, vanilla and nuts. Gradually add flour mixture from the first bowl. Work in chopped cranberries. Divide mixture and roll into 3 logs approximately 1 1/2-2 inches in diameter. Add a few drops of water if necessary for cohesion. Wrap each in plastic wrap and freeze. To bake, preheat oven to 375 degrees. Unwrap and thaw logs slightly. Cut into 1/4 inch slices. Bake on lightly greased cookie sheet for 10-12 minutes. Cool on a rack.
[Name] Fried Mashed Potatoes [AuthorId] 16758 [AuthorName] sheila [CookTime] PT5M [PrepTime] PT2M [TotalTime] PT7M [DatePublished] 2001-11-06T18:14:00Z [Description] These are pretty good. The holidays are coming and we always have leftover mash potatoes. These are fast to make--that is what I like--fast. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/79/6/w2D5H43FS1mIhluZJ99w_IMG_20140530_170628.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/79/6/picgr8qiq.jpg"] [RecipeCategory] Meat [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Christmas", "Thanksgiving", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] [NA, "1"] [RecipeIngredientParts] ["mashed potatoes", "onion"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 11.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.1 [CarbohydrateContent] 2.6 [FiberContent] 0.5 [SugarContent] 1.2 [ProteinContent] 0.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Add the onion to the mashed potatoes. Form into hamburger shape. Dip patties in flour on both sides. Fry in some hot grease until golden brown on each side.
[Name] Danish, Puff pastry, Christmas Stars [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-11-06T18:14:00Z [Description] It is an old Danish belief if a visitor leaves your house without being fed during the "Jul" (Christmas) season they can carry away the Christmas spirit. This is a quick easy, delicious recipe to help you keep the Spirit of Christmas in your house [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Danish", "Scandinavian", "European", "Kid Friendly", "Christmas", "< 60 Mins", "Oven", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "8", "1 1/2", "8", "1"] [RecipeIngredientParts] ["puff pastry", "prunes", "water", "sugar", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 231.9 [FatContent] 12.0 [SaturatedFatContent] 3.1 [CholesterolContent] 13.2 [SodiumContent] 81.4 [CarbohydrateContent] 29.2 [FiberContent] 1.5 [SugarContent] 11.9 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 16 Pastries [RecipeInstructions] Put prunes, water& sugar in a saucepan. simmer for 20 minutes, cool, drain off any excess liquid & puree coarsely. Roll out the thawed puff pastry to make 4 12x12 inch squares. Cut into 3\" squares and place a level teaspoon of prunes into the center of each square. Cut a 1 1/2 slit from each corner toward the center of each square. Fold alternate points toward the center and press together in the middle. Let rest on an ungreased baking sheet or baking stone (cover the stone with a sheet of baking paper] for 15 minutes. Brush with beaten egg. Place in 450F oven and bake for about 10 minutes or until flakey and golden.
[Name] Easy Pasta Salad [AuthorId] 22784 [AuthorName] Sonya Argue [CookTime] PT8M [PrepTime] PT20M [TotalTime] PT28M [DatePublished] 2001-11-06T18:14:00Z [Description] Recipe is very easy and great to make for a large crowd or to bring to the cottage or a BBQ. It takes less than 30 minutes to make. It is very healthy and colourful and everyone loves it! This recipe came from my mother-inlaw. All my friend have asked for the recipe and all find it very tasty and easy to make. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Canadian", "Potluck", "Spring", "Summer", "Winter", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "1/2", "1", "1", "2/3", "1/2", "1/3", "1/4", "1", "1/4", "1"] [RecipeIngredientParts] ["cooked pasta", "tomatoes", "green onions", "green pepper", "cucumber", "celery", "white sugar", "ketchup", "white vinegar", "seasoning salt", "pepper", "paprika"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 342.6 [FatContent] 18.8 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 153.8 [CarbohydrateContent] 43.8 [FiberContent] 3.6 [SugarContent] 27.9 [ProteinContent] 2.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["mix the cooked pasta (once it has cooled] with the diced vegetable.", "in a seperate bowl (a large measuring cup works well] combine the ingredients for the dressing.", "stir until the sugar is dissolved and it is mixed well, a whisk works well.", "pour over the pasta and mix well.", "put in the fridge a few hours.", "t's even more tastier the next day.", "This salad is great for BBQ's and to bring to a cottage.", "ENJOY!", "Note: the optional vegetables add flavour and taste, they are great for colour also." ]
[Name] Apple Cheese Crisp [AuthorId] 9690 [AuthorName] Cheryl E [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-11-06T18:15:00Z [Description] Make and share this Apple Cheese Crisp recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Apple", "Fruit", "Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1/2", "1", "1", "1/2", "2", "1/4", "1/4", "1/2", NA, NA] [RecipeIngredientParts] ["cooking apples", "water", "lemon juice", "cheddar cheese", "all-purpose flour", "brown sugar", "sugar", "ground cinnamon", "ground nutmeg", "butter", "margarine", "vanilla ice cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 438.6 [FatContent] 22.0 [SaturatedFatContent] 13.8 [CholesterolContent] 60.5 [SodiumContent] 234.8 [CarbohydrateContent] 55.6 [FiberContent] 3.6 [SugarContent] 35.0 [ProteinContent] 7.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] arrange apples in a lightly greased 8-inch square baking dish. combine water and lemon juice and sprinkle over apples; top with cheese. combine flour and next 4-ingredients. cut in butter until mixture is crumbly. sprinkle over cheese. bake at 350-f oven for 40 minutes or until tender. serve warm topped with ice cream and sprinkled almonds.
[Name] Cranberry Apple Crumble Muffins [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2001-11-06T18:15:00Z [Description] Make and share this Cranberry Apple Crumble Muffins 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/13/80/0/pichMj7Zi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/80/0/pic2FRm3F.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/80/0/picsdWTEa.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Apple", "Fruit", "Canadian", "Low Cholesterol", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "3", "1/2", "1", "2 1/4", "1 1/2", "1", "1", "1", "1/2", "2", "3/4"] [RecipeIngredientParts] ["brown sugar", "rolled oats", "cinnamon", "butter", "all-purpose flour", "brown sugar", "baking soda", "egg", "plain yogurt", "canola oil", "apples", "cranberries"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 350.3 [FatContent] 13.0 [SaturatedFatContent] 2.0 [CholesterolContent] 20.7 [SodiumContent] 148.3 [CarbohydrateContent] 55.5 [FiberContent] 1.9 [SugarContent] 34.7 [ProteinContent] 4.6 [RecipeServings] nan [RecipeYield] 12 muffins [RecipeInstructions] -------Topping--------. Combine all ingredients. Mix well and set aside. ------Muffins-------. Combine flour, brown sugar and baking soda in large bowl. Combine egg, yogurt and oil in a small bowl. Add to dry ingredients stirring just until moistened. Stir in apples and cranberries. Spray muffin pan, cups and top with veggie spray. Fill muffin cups with batter, sprinkle with topping. Bake at 375 degrees for about 25 minutes, or until tops are firm to touch.
[Name] Lemon Shortbread [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-11-06T18:15:00Z [Description] Melt in your mouth, tangy lemon taste. Hard to resist!! Freezes well
[Name] Six Cup Salad ala Elvis [AuthorId] 19702 [AuthorName] John Clotfelter [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-11-06T18:15:00Z [Description] Make and share this Six Cup Salad ala Elvis recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "2/3", "1", "1/3"] [RecipeIngredientParts] ["mini marshmallows", "pecans", "sour cream", "cottage cheese", "coconut", "mayonnaise", "poppy seed"] [AggregatedRating] nan [ReviewCount] nan [Calories] 404.5 [FatContent] 31.6 [SaturatedFatContent] 14.3 [CholesterolContent] 25.9 [SodiumContent] 173.0 [CarbohydrateContent] 27.1 [FiberContent] 4.7 [SugarContent] 20.4 [ProteinContent] 8.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Drain half the juice for the fruit Cocktail out and mix salad ingrdients. Combine all dressing ingredients until fluffy, chill. Serve salad with orange dressing.
[Name] Tiny Cheesecakes [AuthorId] 22854 [AuthorName] Annie [CookTime] PT10M [PrepTime] PT45M [TotalTime] PT55M [DatePublished] 2001-11-06T18:15:00Z [Description] Make and share this Tiny Cheesecakes recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Cheese", "Christmas", "< 60 Mins", "For Large Groups", "Freezer", "Small Appliance"] [RecipeIngredientQuantities] ["2 1/2", "8", "6", "2", "3", "3", "3/4", "3"] [RecipeIngredientParts] ["graham cracker crumbs", "butter", "granulated sugar", "vanilla extract", "cream cheese", "eggs", "granulated sugar", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 61.7 [FatContent] 4.2 [SaturatedFatContent] 2.2 [CholesterolContent] 19.3 [SodiumContent] 51.0 [CarbohydrateContent] 5.1 [FiberContent] 0.1 [SugarContent] 3.7 [ProteinContent] 1.0 [RecipeServings] 72.0 [RecipeYield] nan [RecipeInstructions] ["Line tea-cake pans with paper cups.", "Combine graham cracker crumbs, butter, 6 Tablespoons sugar, and 2 teaspoon vanilla together to make crust.", "Place 1 Tablespoon crumb mixture in each cup, pressing down firmly.", "Mix together remaining ingredients to make filling in mixer or food processor.", "Place 2 Tablespoons cream cheese mixture in each cup.", "Bake at 370 degrees for 8-10 minutes.", "Cool.", "Drizzle melted chocolate on top of each cheesecake, or use 1 can pie filling before serving." ]
[Name] Chicken and Olives (Crock Pot) [AuthorId] 10113 [AuthorName] southern chef in lo [CookTime] PT9H [PrepTime] PT10M [TotalTime] PT9H10M [DatePublished] 2001-11-06T18:15:00Z [Description] Make and share this Chicken and Olives (Crock Pot) recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Rice", "Meat", "Weeknight"] [RecipeIngredientQuantities] ["3", NA, "1", "1", "2", "1", "1", "1/2", NA] [RecipeIngredientParts] ["garlic clove", "onion", "bay leaves", "beer", "tomato sauce", "rice"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 792.9 [FatContent] 51.5 [SaturatedFatContent] 14.7 [CholesterolContent] 255.4 [SodiumContent] 541.4 [CarbohydrateContent] 10.4 [FiberContent] 1.4 [SugarContent] 4.0 [ProteinContent] 64.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Rinse the chicken pieces and pat dry; lightly season with salt and pepper. Combine all the ingredients except the chicken and the rice in the crock pot; stir well. Add the chicken pieces to the crock pot, coating well; be sure all pieces are moistened. Cover and cook on low for 6 to 9 hours. Serve chicken and sauce over hot fluffy rice.
[Name] 1-2-3 Granola [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-11-06T18:15:00Z [Description] This is great with milk or soy milk, and also can be eaten plain as a snack. Will keep for weeks in the refrigerator. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/80/5/picJ4uw2O.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/80/5/picWhXlNw.jpg"] [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Grains", "Kosher", "< 60 Mins", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1/2", "1/4", "1", "1/2", "1/2"] [RecipeIngredientParts] ["rolled oats", "wheat germ", "sunflower seeds", "walnuts", "honey", "vanilla extract"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 355.0 [FatContent] 16.3 [SaturatedFatContent] 2.1 [CholesterolContent] 0.0 [SodiumContent] 3.6 [CarbohydrateContent] 47.8 [FiberContent] 4.8 [SugarContent] 23.8 [ProteinContent] 8.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 degrees. In a large mixing bowl, combine the first 4 ingredients. In a 2-quart saucepan, heat the honey, oil and vanilla until syrupy. Add to the dry ingredients and mix well. Spread on a jellyroll pan. Bake for 20 minutes, stirring every 5 minutes. Store in a covered container.
[Name] Orange Pumpkin Bread I [AuthorId] 6836 [AuthorName] Mary Scheffert [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-11-06T18:15:00Z [Description] Make and share this Orange Pumpkin Bread I recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Winter", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2/3", "2 2/3", "1", "2/3", "4", "1", "3 1/3", "2", "1 1/2", "1", "1", "1/2", "2/3", "2/3"] [RecipeIngredientParts] ["shortening", "sugar", "orange", "water", "eggs", "pumpkin", "flour", "baking soda", "salt", "cinnamon", "clove", "baking powder", "pecans", "dates"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 3056.5 [FatContent] 107.2 [SaturatedFatContent] 22.9 [CholesterolContent] 423.0 [SodiumContent] 3245.6 [CarbohydrateContent] 500.3 [FiberContent] 17.6 [SugarContent] 316.1 [ProteinContent] 41.9 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] ["Preheat oven to 350- grease two 9x5 loaf pans.", "Cut whole orange into wedges& remove seeds& membranes; place in blender with water& puree.", "In a large mixer bowl, cream shortening& sugar thoroughly.", "Add orange puree to creamed mixture, then eggs& pumpkin, and mix well.", "Add dry ingredients to pumpkin mixture, stir in pecans and dates (or raisins].", "Pour batter evenly into prepared loaf pans, and bake 1 hour or until tests done.", "Remove from pans& place on wire rack to cool completely." ]
[Name] Orange Walnut Pancakes [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-11-06T18:15:00Z [Description] Make and share this Orange Walnut Pancakes 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/13/80/7/pic272EM7.jpg" [RecipeCategory] Breakfast [Keywords] ["Dessert", "Lunch/Snacks", "Kosher", "< 15 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "1", "2", "1", "2", "1/2", "1/2", "1/4", "1/2", "1/4"] [RecipeIngredientParts] ["flour", "baking powder", "salt", "egg", "milk", "butter", "sugar", "cinnamon", "raisins", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 538.9 [FatContent] 23.3 [SaturatedFatContent] 5.5 [CholesterolContent] 69.0 [SodiumContent] 407.3 [CarbohydrateContent] 75.7 [FiberContent] 3.2 [SugarContent] 41.3 [ProteinContent] 10.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine all the dry ingredients. Beat the egg and milk until thoroughly blended. Add to the dry ingredients. Lightly oil a frying pan and heat until hot. Using 2 tablespoons of batter, drop onto the hot skillet. Brown lightly on both sides. Remove from the skillet and fold into quarters. Set aside. To make the sauce-------. In a saucepan over low heat, melt the butter in the orange juice, and then slowly add the remaining ingredients. Remove from heat. In a large skillet, arrange the pancakes side by side. Pour the sauce on top. Reheat before serving.
[Name] Holiday Nut Tarts [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT28M [PrepTime] PT25M [TotalTime] PT53M [DatePublished] 2001-11-06T18:15:00Z [Description] Very special tarts for the Holidays, once a year treat in our home. You will have to guard them, so everybody gets one. They are the nummiest!! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Fruit", "Nuts", "Canadian", "Kid Friendly", "Christmas", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "2", "2", NA, "3/4", "3/4", "1/2", "1 1/4", "1", "1", "1", "1/2", "1/4", "1/4", "1/4", "3/4", "1/4", "2"] [RecipeIngredientParts] ["all-purpose flour", "salt", "butter", "eggs", "white vinegar", "water", "hazelnuts", "pine nuts", "fresh lemon rind", "ground cinnamon", "white pepper", "ground cloves", "ground coriander", "ground nutmeg", "liquid honey", "butter", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 258.7 [FatContent] 17.4 [SaturatedFatContent] 6.9 [CholesterolContent] 60.7 [SodiumContent] 178.8 [CarbohydrateContent] 22.9 [FiberContent] 1.5 [SugarContent] 9.3 [ProteinContent] 4.8 [RecipeServings] nan [RecipeYield] 24 small tarts [RecipeInstructions] Pastry---------. In food processor, mix together flour and salt. Add butter, pulse until mixture resembles coarse crumbs. In measuring cup, beat together eggs and vinegar, add enough cold water to measure 2/3 cup. Add to flour mixture, process just until mixture begins to clump. Press pastry into ball, refrigerate until chilled through. Roll out pastry between two pieces of waxed paper to 1/8 inch thickness. Using cookie cutter, or glass, cut rounds and fit into 24 small tart tins (or 18 large tins] Chill for 15 minutes. Filling-----------. Spread hazelnuts in cake or pie pan, and almonds and pine nuts on baking sheet. Place both pans in 375 degree oven for 8 to 10 minutes or until nuts are lightly toasted and fragrant. Place hazelnuts in tea towel, rub off as much of the skin as possible. Coarsely chop hazelnuts and almonds. In a large bowl, mix together nuts, peel, rind and spices. Add honey, butter and eggs, stir until fruit and nuts are evenly coataed. Spoon into prepared tart shells. Bake in 375 degree oven for 16 to 18 minutes or until pastry and filling are golden brown and edge of filling is set. Let cool completely.
[Name] Peachy Sweet Potatoes [AuthorId] 6836 [AuthorName] Mary Scheffert [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-11-06T18:15:00Z [Description] Make and share this Peachy Sweet Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Fruit", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Winter", "Thanksgiving", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "1/2", "2", "1 1/2", "1/4", "2", "1/4", NA] [RecipeIngredientParts] ["butter", "margarine", "sweet potatoes", "golden raisin", "brown sugar", "salt", "brandy", "pecans", "brown sugar"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 226.1 [FatContent] 3.7 [SaturatedFatContent] 1.4 [CholesterolContent] 5.1 [SodiumContent] 114.1 [CarbohydrateContent] 48.1 [FiberContent] 5.0 [SugarContent] 32.2 [ProteinContent] 2.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 375.", "In a medium sized bowl, add butter or margarine to mashed sweet potatoes; stir to mix.", "Add raisins, orange peel, brown sugar, salt& brandy- mix to combine (add some of the reserved peach juice if mixture is too stiff].", "Place peach halves (cut-side up] in a 13x9 baking dish.", "Spoon some of the sweet potato mixture onto each peach half.", "Sprinkle each with brown sugar& chopped pecans.", "Bake 15-20 minutes.", "You might need another 8x8 baking dish for any remaining peach halves& sweet potato mixture." ]
[Name] Awesome Applesauce Loaf or Muffins Mix [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-11-06T18:15:00Z [Description] I got this recipe from FabulousFoods.com. It makes the most amazing smelling muffins, and is great as a gift for the hostess who has everything. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/81/0/13810.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Kosher", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "4", "7", "4", "4", "2", "2", "2", "2", "1", "1/2"] [RecipeIngredientParts] ["shortening", "sugar", "flour", "salt", "baking powder", "baking soda", "cinnamon", "nutmeg", "eggs", "applesauce"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 3565.3 [FatContent] 155.2 [SaturatedFatContent] 37.7 [CholesterolContent] 124.0 [SodiumContent] 4656.6 [CarbohydrateContent] 515.8 [FiberContent] 12.2 [SugarContent] 268.6 [ProteinContent] 38.6 [RecipeServings] nan [RecipeYield] 3 loaves [RecipeInstructions] ["To Make the Master Mix------------.", "In a very large bowl combine all dry ingredients and mix together well with a fork or whisk.", "Cut in shortening with a pastry blender, or use two butter knives, scissor style.", "A wire whisk also works well and is easier on the arm muscles than knives are.", "When shortening is completely cut in, the mixture will have a crumbly texture.", "Be sure to turn the mixture so that entire batch is mixed completely.", "Store in a tightly covered container for up to 4 months.", "Each batch of mix makes enough for 4 loaves or approximately 13 1/2 cups.", "Feel free to double this recipe if your family enjoys this treat as much as mine, or if you need lots of gifts, but you will need two large mixing bowls to do so.", "To Make an Awesome Applesauce Loaf------------.", "Preheat oven to 350°F.", "Grease and flour (do not use cooking spray] a loaf pan.", "In a large bowl, mix together 3 1/3 cups of master mix with 2 eggs and 1 cup applesauce.", "Mix together thoroughly.", "Add 1/2 cup nuts if desired and mix thoroughly.", "Pour into loaf pan and bake for 40-50 minutes, or until top crests and loaf is a dark golden brown.", "To Make Awesome Applesauce Muffins------------.", "Grease and flour muffin tins, or line them with paper muffin cups.", "Fill tins 3/4 full.", "Bake at 350° F for 20-30 minutes or until light golden brown.", "To Give the Mix as a Gift------------.", "This mix makes a wonderful gif for neighbors, family and friends.", "To make the presentation you see in the photo at right, use an ordinary jelly jar, washed and dried, a dried apple, two short cinnamon sticks, some raffia, and a bit of twisted paper to decorate the lid.", "Untwist the twisted paper and hot glue to the lid, trim excess.", "Glue cinnamon sticks together, crossing each other slightly, and tie with a bit of raffia.", "Glue sticks to the apple and glue the apple to the lid.", "Using a computer print program such as Print Artist or Print Shop Deluxe, create a fun label for your gift jar with instructions for baking the loaves or muffins.", "Put 1/2 cup of chopped pecans in a sandwich bag and tie with raffia.", "Print out the Applesauce Loaf recipe or the master mix recipe on an index card and attach a small raffia bow to the upper left hand corner." ]
[Name] Chocolate-Raspberry Layer Cake [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-11-06T18:15:00Z [Description] Make and share this Chocolate-Raspberry Layer Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Raspberries", "Berries", "Fruit", "Healthy", "Christmas", "< 60 Mins", "For Large Groups", "Oven", "Freezer"] [RecipeIngredientQuantities] ["4", "3/4", "1/2", "1/3", "1/2", "1/4", "1/8", "1/4", "1", "1 1/2", NA] [RecipeIngredientParts] ["eggs", "sugar", "all-purpose flour", "baking powder", "baking soda", "salt", "water", "vanilla extract", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 113.8 [FatContent] 2.1 [SaturatedFatContent] 0.9 [CholesterolContent] 52.9 [SodiumContent] 80.0 [CarbohydrateContent] 21.9 [FiberContent] 1.6 [SugarContent] 16.3 [ProteinContent] 2.6 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. lightly grease a 15 1/2-by-10 1/2-by-1-inch jelly roll pan. line bottom with waxed paper; grease paper. In large bowl of electric mixer, at high speed, beat egg whites until soft peaks form when beaters are slightly raised. Gradually beat in 1/2 cup of the granulated sugar, beating until stiff peaks form. With same beaters, at high speed, beat egg yolks in small bowl with rest of sugar until thick and lemon colored- about 5 minutes. Meanwhile, sift flour, cocoa, baking powder, soda and salt onto waxed paper. At low speed, beat water, vanilla, then flour mixture into egg yolk mixture until combined, scraping sides of bowl with rubber spatula. With rubbr spatula using an under-and-over motion, gently fold egg yolk mixture into beaten egg whites, spreaad evenly into prepared pan. Bake 12 to 15 minutes, or just until surface springs back when gently pressed with fingertip. Cool cake in pan on wire rack 10 minutes; invert cake onto large wire rack; gently peel off waxed paper; turn cake top side up; cool completely. With serrated knifecut cake crosswise into quarters to form four 10-by-3 3/4-inch layers. Line jelly roll pan with forel. Bring up one short edge of foil to form a 11 1/4- by 10-inch rectangle. Soft sherbet slightly. and spread in foil lined pan; refreeze until firm. When firm cut sherbet cross wise into three pieces, right through the foil. Place one cake layer on serving plate; invert raspberry sherbet over the cake layer; peel off foil. repeat with remaining cake and sherbet layers, ending with cake layer, place top side up. Loosely wrap cake with plastic wrap, freeze until firm. just before serving cut a rectangle of waxed paper, 1/2-inch smaller all around than top of cake layer. Place on top of cake, dust edges heavily with confectioners' sugar. Remove paper, dust center lightly with more sugar.
[Name] Pumpkin Citrus Butter [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2001-11-06T18:15:00Z [Description] This recipe is originally from a Canadian Living Magazine published sometime back in the 1980s; sorry, don't know exactly when. [Images] character(0) [RecipeCategory] Canadian [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "Christmas", "Thanksgiving", "< 60 Mins", "Canning", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["2", "1", "3 1/2", "1/2", "3 1/2"] [RecipeIngredientParts] ["lemons", "orange", "pumpkin puree", "white sugar", "water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 119.5 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 5.4 [CarbohydrateContent] 33.0 [FiberContent] 3.1 [SugarContent] 23.5 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 5 cups [RecipeInstructions] In a food processor, grind lemons and orange, including the peel. In a large, heavy saucepan, combine the ground fruit and all its juice with the pumpkin puree, the sugar and the water. Over medium heat, bring to a boil, stirring often. Reduce heat and simmer, stirring often, until thickened; about 40 minutes. Pour into prepared hot, sterilized jars and seal with prepared lids.
[Name] Pumpkin Upside-Down Cake [AuthorId] 6836 [AuthorName] Mary Scheffert [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-11-06T18:15:00Z [Description] Make and share this Pumpkin Upside-Down Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/81/3/pic5n7KML.jpg" [RecipeCategory] Dessert [Keywords] ["Potluck", "Winter", "Thanksgiving", "Weeknight", "For Large Groups", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "2", "2/3", "2", "1/2", "1", "1/2", "1 1/4", "1", "3/4", "1"] [RecipeIngredientParts] ["eggs", "pumpkin", "evaporated milk", "cinnamon", "ginger", "nutmeg", "salt", "sugar", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 249.0 [FatContent] 12.5 [SaturatedFatContent] 5.0 [CholesterolContent] 44.2 [SodiumContent] 287.6 [CarbohydrateContent] 32.4 [FiberContent] 1.1 [SugarContent] 20.7 [ProteinContent] 3.7 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Combine eggs, pumpkin, evaporated milk, cinnamon, ginger, nutmeg, salt& sugar until well combined, and pour into an ungreased 13x9 baking dish. Sprinkle dry cake mix on top of pumpkin mixture, drizzle with butter. Bake 30 minutes. Sprinkle nuts on top& bake for another 30 minutes.
[Name] Snow On The Mountain Salad [AuthorId] 16709 [AuthorName] Marilou [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-11-06T18:15:00Z [Description] I found this recipe years ago and thought the name was strange but I guess it does look like snow on a mountain when it is served. It is delicious. [Images] character(0) [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "Winter", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "3/4", "3", "2", "1/4", "1/2", "1/2", "4", NA, "1/4"] [RecipeIngredientParts] ["romaine lettuce", "mayonnaise", "parmesan cheese", "fresh lemon juice", "fresh ground pepper", "cauliflower", "bacon", "blue cheese", "green onion top"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 68.0 [FatContent] 3.0 [SaturatedFatContent] 1.0 [CholesterolContent] 4.4 [SodiumContent] 87.7 [CarbohydrateContent] 8.4 [FiberContent] 4.6 [SugarContent] 3.0 [ProteinContent] 4.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Trim bases off lettuce. Separate leaves and rinse; pat dry. In small bowl combine mayonnaise, Parmesan cheese, lemon juice, garlic salt and pepper. Stack the lettuce leaves on a cutting board and cut crosswise into small pieces, enough to measure 9 cups. Transfer to a large salad bowl. Pour the seasoned mayonnaise over the lettuce and toss well; set aside. Wash and trim cauliflower. Cut the cauliflower head in half. Grate half the cauliflower. Mix the grated cauliflower with the bacon, blue cheese and chopped green onion tops. Sprinkle over the top of the salad.
[Name] Chicken Broth with Pasta [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-11-06T18:15:00Z [Description] Make and share this Chicken Broth with Pasta recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Cauliflower", "Vegetable", "Meat", "Kid Friendly", "Winter", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["12", "2", "1", "1 1/2", "9", "3 3/4", "2", "4 1/2", NA] [RecipeIngredientParts] ["boneless chicken breasts", "onion", "carrots", "cauliflower florets", "mixed herbs", "dry pasta"] [AggregatedRating] nan [ReviewCount] nan [Calories] 453.0 [FatContent] 18.2 [SaturatedFatContent] 4.0 [CholesterolContent] 61.2 [SodiumContent] 430.6 [CarbohydrateContent] 42.2 [FiberContent] 4.1 [SugarContent] 9.1 [ProteinContent] 29.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Finely dice the chicken, discard any skin. Heat the oil in a large saucepan and quickly saute the chicken and vegetables until they are lightly colored Stir in the stock and herbs, bring to a boil. Add the pasta shapes. Return to a boil, cover and simmer 10 minutes. Season with salt and pepper to taste.
[Name] Champagne Salad [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-11-06T18:15:00Z [Description] Make and share this Champagne Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Cheese", "Tropical Fruits", "Fruit", "Low Protein", "< 15 Mins", "No Cook", "Freezer", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "3", "3/4"] [RecipeIngredientParts] ["cream cheese", "white sugar", "crushed pineapple", "frozen strawberries", "bananas", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 608.9 [FatContent] 36.3 [SaturatedFatContent] 22.2 [CholesterolContent] 35.6 [SodiumContent] 114.4 [CarbohydrateContent] 71.0 [FiberContent] 3.5 [SugarContent] 60.8 [ProteinContent] 6.2 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, cream together the cream cheese and sugar. Fold in the pineapple, whipped topping and strawberries and mix well. Stir in bananas and walnuts. 2 Freeze for 4 to 6 hours or overnight. Remove from freezer 1 to 2 hours before serving. Enjoy!
[Name] Sweet Potato Soup [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-11-06T18:15:00Z [Description] Make and share this Sweet Potato Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Vegan", "Free Of...", "< 30 Mins", "Stove Top", "Small Appliance"] [RecipeIngredientQuantities] ["2", "2", "1 -2", "1 -2", "2", "2", "2", "2", "1", "1/2"] [RecipeIngredientParts] ["sweet potatoes", "ginger", "red chile", "cumin seeds", "lemongrass", "coconut milk", "brown sugar", "fresh coriander"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 464.1 [FatContent] 26.8 [SaturatedFatContent] 21.8 [CholesterolContent] 0.0 [SodiumContent] 144.6 [CarbohydrateContent] 54.7 [FiberContent] 7.3 [SugarContent] 13.5 [ProteinContent] 6.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Place sweet potato in a pot of boiling water and boil until tender.", "(10-15 minutes] Drain and set aside.", "Heat oil over medium heat in a saucepan.", "Add ginger, cumin, chillies and lemon grass, cook for 3 minutes.", "Place the sweet potato and spice mixture in a food processor or blender and process with a little of the stock until smooth.", "Place the mixture in a saucepan over medium heat.", "Add remaining stock, coconut milk and brown sugar, stir until soup is simmering and hot.", "Stir through coriander and serve." ]
[Name] Chicken Egg Pie [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-11-06T18:15:00Z [Description] This is another Kids in the Kitchen recipe. This is really easy to do and will taste great no matter what it looks like when the kids get done :) This recipe came from a kids in the kitchen section of a Taste of Home or Good Cooking magazine. The recipe is called Chicken Egg Pie because the 6- year-old that named it always called eggs, Chicken eggs. There is not supposed to be chicken added to the recipe, although you could add it if you wanted to along with any other favorite quiche ingredient. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/81/8/VK7a9DqYTRGOM99NS4YT-101_0746.JPG" [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Chicken", "Pork", "Poultry", "Cheese", "Meat", "High Protein", "Kid Friendly", "High In...", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "8", "1/2", "1", "4", "1/3", NA] [RecipeIngredientParts] ["cheddar cheese", "bacon", "cooked ham", "eggs", "milk"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 560.9 [FatContent] 39.8 [SaturatedFatContent] 17.0 [CholesterolContent] 248.4 [SodiumContent] 822.9 [CarbohydrateContent] 21.3 [FiberContent] 1.4 [SugarContent] 2.1 [ProteinContent] 28.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Unroll crescent dough; separate into triangles. Arrange in a greased 9 inch pie plate, forming crust; seal seams and perforations. Sprinkle with 1 cup cheese, bacon and ham. In a bowl, beat eggs, milk, salt and pepper. Pour over the ham. Sprinkle with remaining cheese. Cover edges of crust loosely with foil. Bake at 350° for 20 to 25 minutes. Remove foil. Bake 20 minutes longer or until a knife inserted comes out clean.
[Name] Cranberry Butter [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2001-11-06T18:15:00Z [Description] Make and share this Cranberry Butter recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Canning"] [RecipeIngredientQuantities] ["2 1/2", "2/3", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["cranberries", "pure maple syrup", "liquid honey", "ground cinnamon", "ground ginger"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 301.4 [FatContent] 0.4 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 9.8 [CarbohydrateContent] 79.2 [FiberContent] 8.2 [SugarContent] 60.7 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 6 1/2 pints [RecipeInstructions] In a large stainless or enamel pot combine cranberries and juice and cook until berries pop and are soft, around 25 minutes. Stir to keep from sticking. Puree either in a blender, processor. Return to pot and add remaining ingredients and cook until thick, still stirring for around 15 minutes. Ladle into clean hot jars leaving 1/2 inch head space and process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
[Name] Confetti Cauliflower [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT6M [PrepTime] PT10M [TotalTime] PT16M [DatePublished] 2001-11-06T18:15:00Z [Description] Nice way to serve cauliflower, adds taste and colour to any plate. (substitute sharp cheddar if you wish) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/82/0/picm0sO1Q.jpg" [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "Canadian", "Low Cholesterol", "Healthy", "Microwave", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] [NA, "1", "1 -2", "3 -4", "1/2", "1/2", "1/2", NA, NA, "2 -3", "1/2"] [RecipeIngredientParts] ["cauliflower", "water", "green onions", "yellow sweet pepper", "cayenne pepper", "salt", "black olives", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 111.8 [FatContent] 4.3 [SaturatedFatContent] 2.3 [CholesterolContent] 11.0 [SodiumContent] 274.0 [CarbohydrateContent] 12.4 [FiberContent] 4.9 [SugarContent] 5.0 [ProteinContent] 8.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] spray a microwave safe casserole with veggie oil. Place cauliflower florets in casserole. Add water if needed. Chop all the peppers and green onion and sprinkle over the cauliflower. Sprinkle salt and cayenne over to taste. Mix a little to distribute everything evenly. Cover and microwave on high for about 4 minutes or until the cauliflower is tender crisp. (depends on how much cauliflower is used]. If you do not have a turntable in the micro, you might want to stir once, halfway through. Remove from oven and sprinkle olives and cheese over top. Cover and microwave for 10 to 20 seconds or just until the cheese barely melts. Remove from oven and let stand covered for 5 minutes before serving. I cook this in the serving dish, it does not have a lid, so I cover it with plastic wrap, with just one tiny steam vent, cut in the centre. Don't want to loose too much cooking steam.
[Name] Chicken Hot Dish [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-11-06T18:15:00Z [Description] This is one of our family favorites. It's creamy, delicious, and they won't mind eating their veggies. :)You can also add some shredded cheese if desired. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Chicken", "Poultry", "Vegetable", "Meat", "Kid Friendly", "Potluck", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3", "1", "1", "1", "3/4"] [RecipeIngredientParts] ["hash brown potatoes", "chicken", "chicken broth"] [AggregatedRating] 4.0 [ReviewCount] 8.0 [Calories] 422.9 [FatContent] 21.6 [SaturatedFatContent] 3.4 [CholesterolContent] 4.1 [SodiumContent] 1211.1 [CarbohydrateContent] 50.7 [FiberContent] 4.0 [SugarContent] 3.0 [ProteinContent] 6.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a greased 13x9x2 inch baking dish, layer the potatoes, vegetables, and chicken. In a bowl, combine soups and broth; pour over the chicken (dish will be full]. Cover and bake at 375 degrees for 1 hour. Uncover; sprinkle with onions. Bake 10 minutes longer or until heated through and onions are golden brown.
[Name] De Luxe Turkey Pie [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-11-06T18:15:00Z [Description] Make and share this De Luxe Turkey Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1", "1/4", "1/4", "1/4", "1", "1", "2", "1/2", "5 1/2", "6", "2", "2", "3", "1/4", NA, "1", "3", "1", "1", "1", "1"] [RecipeIngredientParts] ["turkey", "chicken broth", "water", "onion", "carrot", "celery", "bay leaf", "dried thyme leaves", "parsley", "dry white wine", "carrots", "potatoes", "bacon", "pork sausage", "water", "mushrooms", "all-purpose flour", "salt", "pepper", "parsley", "egg"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 490.9 [FatContent] 20.1 [SaturatedFatContent] 5.8 [CholesterolContent] 56.8 [SodiumContent] 1306.0 [CarbohydrateContent] 59.1 [FiberContent] 6.1 [SugarContent] 7.6 [ProteinContent] 15.2 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Set cubed turkey out of refrigerator, let come to room temperature. In medium saucepan, combine broth and soup can of watr. Add onion, carrot, celery, bay leaf, thyme, parsley and white wine. Bring to boiling, reduce heat immer 1/2 hour. Meanwhile, prepare pie crust as package label directs, refrigerate. Strain broth, mashing vegetables in a bowl. Return broth into saucepan. Add white onions, quartered carrot and potato, bring to boiling, reduce heat, cook until carrot is tender- about 20 minutes. At same time in large skillet cook slices bacon until crisp, drain on paper towels; pour off fat. Crumble bacon. In same skillet, cook sausage balls, turning until browned all over- about 15 minutes. Drain broth from vegetables in a 2-cup measure. Add enough water to make a 1-3/4 cups liquid. Pour back into ssaucepan, bring to boiling. Drain liquid from mushrooms into a 1-cup measure- add water to make 1/2 cup. Combine with flour in small bowl, stirring until smooth. Add slowly to boiling liquid stirring with a wire whisk until smooth and thickened. Add salt and pepper. Turn vegetables into a 1 1/2 quart casserole. Add cut up turkey, sausage balls, drained mushrooms, chopped parsley and thickened sauce, stir just to combine. Top with bacon. Preheat oven to 400°F. On lightly floured surface or pastry cloth, rll out pastry 1/2-inch larger all around than top oc casserole. Place on top of casserole turning edge under to seal around. Cut several steam vents on top. Brush lightly with egg. bake 30- 35 minutes, or until crust is golden and mixture is bubbly. Makes 5 to 6 servings.
[Name] Pumpkin Soup [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-11-06T18:15:00Z [Description] Make and share this Pumpkin Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "South American", "Low Protein", "Free Of...", "Winter", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2", NA, NA, "2", "1", "3", "3", "1", "1/4", "1", "2/3"] [RecipeIngredientParts] ["pumpkin", "salt", "pepper", "butter", "onion", "green onions", "tomatoes", "coconut milk", "nutmeg", "cayenne pepper", "sour cream", "yogurt"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 331.6 [FatContent] 25.9 [SaturatedFatContent] 19.0 [CholesterolContent] 35.3 [SodiumContent] 99.1 [CarbohydrateContent] 25.5 [FiberContent] 3.2 [SugarContent] 8.8 [ProteinContent] 5.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Put the pumpkin in a saucepan and add enough water to cover. Add 1 tsp of salt and bring to a boil, lower the heat to a simmer for 20 minutes. Drain and reserve the cooking liquid. Melt the butter in a clean saucepan over medium heat. Add the onion and green onions and fry them, stirring constantly until they are soft and golden, about 5 minutes. Add the pumpkin, tomatoes, coconut milk, 3 cups of the cooking liquid, half the nutmeg, a pinch of cayenne pepper, salt and freshly ground pepper Bring to a boil, then lower the heat and simmer for 30 minutes. Remove the pan from heat and leave it to cool slightly. Puree half the soup at a time in a blender, then return to the pan. Heat it through for 5 minutes. Pour into warmed soup bowls and swirl a bit of the sour cream or yogurt in it and sprinkle fresh nutmeg on top Serve at once.
[Name] White Hot Chocolate Mix [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-11-06T18:15:00Z [Description] Make and share this White Hot Chocolate Mix recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Breakfast", "Kid Friendly", "Kosher", "Hanukkah", "Thanksgiving", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2"] [RecipeIngredientParts] ["orange zest", "white chocolate chips"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 230.1 [FatContent] 13.6 [SaturatedFatContent] 8.2 [CholesterolContent] 6.0 [SodiumContent] 38.3 [CarbohydrateContent] 25.4 [FiberContent] 0.1 [SugarContent] 25.1 [ProteinContent] 2.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Combine ingredients. To prepare: Combine 1 1/2 cups of milk and 1/4 cup drink mix in a pan over medium heat. Whisk until all chocolate is melted.
[Name] Tanna's Cookies [AuthorId] 22867 [AuthorName] Chuckster [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2001-11-06T18:15:00Z [Description] Make and share this Tanna's Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Nuts", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "3", "1", "2 1/2", "1", "1", "1", "1"] [RecipeIngredientParts] ["unsalted butter", "sugar", "brown sugar", "egg", "vanilla extract", "all-purpose flour", "quick oats", "pecans", "salt", "baking soda", "cream of tartar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 132.5 [FatContent] 8.2 [SaturatedFatContent] 2.6 [CholesterolContent] 11.7 [SodiumContent] 74.0 [CarbohydrateContent] 13.9 [FiberContent] 0.5 [SugarContent] 7.1 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 60 cookies [RecipeInstructions] ["Preheat Oven to 350F.", "In the bowl of a 4.", "5 qt.", "mixer cream the butter and sugars.", "Add the cooking oil, egg and vanilla and continue to mix.", "In a work bowl, combine the seven dry ingredients.", "Add the dry ingredients in increments and mix well.", "Using a 1 ¼ inch cookie scoop **, drop the dough on 2 inch spacing on a parchment covered insulated cookie sheet.", "Flatten the dough slightly using the bottom of a glass dipped in sugar.", "Sprinkle a bit of sugar on top of each cookie and bake 9 to 12 minutes in a 350F oven.", "Depending on the oven, the cookies should bake 9 to 10 minutes on the top oven shelf and 10 to 12 minutes on the bottom shelf.", "The cookies should not brown.", "Baking time will be less for a black or uninsulated cookie sheet.", "Dough should be baked immediately after preparation.", "Note: You can substitute corn oil margarine such as Blue Bonnet for the butter for dietary reasons, or if the cookies will not be consumed within 30 days.", "Note: You can drop dough by the tablespoon if a scoop is not available." ]
[Name] Springerle Cookies [AuthorId] 6836 [AuthorName] Mary Scheffert [CookTime] PT30M [PrepTime] PT24H [TotalTime] PT24H30M [DatePublished] 2001-11-06T18:15:00Z [Description] My Grandma would make these every year at Christmas - we called them "pillow cookies" because they puff up when they bake. Now that my Grandma is gone, I use the Springerle rolling pin she always used--what a wonderful way to remember her! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/82/6/ambNjeiRI66qLnKELDeY_10154198744042945.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Czech", "European", "Healthy", "Christmas", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["4", "3", "4 1/4", "1", "1", "1/2 - 1", NA] [RecipeIngredientParts] ["eggs", "flour", "powdered sugar", "lemon zest", "baking powder", "anise seed"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 60.8 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 12.4 [SodiumContent] 11.1 [CarbohydrateContent] 13.3 [FiberContent] 0.2 [SugarContent] 8.3 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 60 cookies [RecipeInstructions] In large mixer bowl, beat eggs at high speed until thick & lemon colored. Continue beating while adding sugar slowly; add flour, baking powder, lemon peel & anise extract- beat together completely. On a well-floured board, roll out some of the dough with a plain rolling pin to about 1/2\" thickness; lightly flour Springerle rolling pin & roll it firmly across dough to impress patterns (try to keep dough about 1/2\" thick]. Cut cookies apart between patterns. Place cookies 1/2\" apart on ungreased cookie sheets, and allow them to dry uncovered overnight (12 hours]. When ready to bake, preheat oven to 250-300° & place cookies 1/2\" apart on lightly greased cookie sheets. Bake 25-30 minutes until firm but still white. Remove to wire racks to cool. Store cookies in a tightly covered container with some anise seeds. Flavor develops fully after about 2 weeks.
[Name] Cheater's Carrot Cake [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2001-11-06T18:15:00Z [Description] A friend made this and I had to have the recipe. She didn't put the nuts in the cake but instead used them to sprinkle on top of the icing -- I prefer that because, if you don't like nuts, it's easier to pick them out. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "Fruit", "Vegetable", "Nuts", "Canadian", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/4", "4", "1/4", "2", "2", "1/2", NA] [RecipeIngredientParts] ["Miracle Whip", "eggs", "water", "cinnamon", "carrots", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 315.8 [FatContent] 14.8 [SaturatedFatContent] 2.4 [CholesterolContent] 69.8 [SodiumContent] 544.5 [CarbohydrateContent] 41.1 [FiberContent] 1.7 [SugarContent] 22.8 [ProteinContent] 5.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F; spray a 13x9 cake pan with Pam (non-stick cooking spray] and set aside. In a large bowl, combine dry cake mix, Miracle Whip salad dressing, eggs, water and cinnamon at medium speed until well blended. With a wooden spoon, stir in carrots and walnuts. Note that putting the nuts in the cake is optional; you also use them as a garnish after the cake is iced. Pour the batter into prepared pan and bake for 35 to 40 minutes, until a toothpick or cake tester comes out clean. Cool completely and then frost.
[Name] Sweet Potato and Apple Gratin [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-11-06T18:15:00Z [Description] Make and share this Sweet Potato and Apple Gratin recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/82/8/pici4MPN5.jpg" [RecipeCategory] Apple [Keywords] ["Fruit", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Kosher", "Potluck", "Winter", "Christmas", "Hanukkah", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "4", "1/4", "1", "1/2", "1/4", NA, "2", "2", "1/4"] [RecipeIngredientParts] ["granny smith apples", "lemon juice", "sweet potatoes", "maple syrup", "butter", "salt", "black pepper", "olive oil", "ground nutmeg"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 148.9 [FatContent] 3.0 [SaturatedFatContent] 1.2 [CholesterolContent] 3.8 [SodiumContent] 241.4 [CarbohydrateContent] 30.1 [FiberContent] 3.3 [SugarContent] 13.9 [ProteinContent] 1.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Combine apples and lemon juice in a large bowl. Add the sweet potatoes and the next 4 ingredients (sweet potatoes through pepper]. Place the sweet potato mixture in a 13 x 9–inch baking dish coated with cooking spray. Bake at 400 degrees for 40 minutes, stirring after 25 minutes. Place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1 cup. Combine breadcrumbs, oil, and nutmeg; sprinkle over the sweet potato mixture. Bake for an additional 15 minutes or until golden. Let stand for 10 minutes before serving.
[Name] Tabby Tidbits [AuthorId] 19702 [AuthorName] John Clotfelter [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-11-06T18:15:00Z [Description] Make and share this Tabby Tidbits recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/4", "1/4", "1", "4", "1/8", "2"] [RecipeIngredientParts] ["cornmeal", "flour", "egg", "salmon", "parsley flakes", "parmesan cheese"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 11.4 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 7.3 [SodiumContent] 7.8 [CarbohydrateContent] 1.6 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] 30 Tidbits [RecipeInstructions] Pretheat oven to 350F degrees. Mix all ingredients together until smooth. Roll into balls. Bake on cookie sheet 10-15 minutes. Cool completely, store in refrigerator.
[Name] Holiday Cranberry Wine Punch [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-11-06T18:15:00Z [Description] Make and share this Holiday Cranberry Wine Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Low Protein", "Low Cholesterol", "Healthy", "Winter", "Christmas", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["6", "1/2", "2", "1/4", "2"] [RecipeIngredientParts] ["cranberry juice cocktail", "brown sugar", "red wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 194.1 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 8.0 [CarbohydrateContent] 37.3 [FiberContent] 0.1 [SugarContent] 32.9 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] "Heat ingredients over very low heat for 5-7 minutes."
[Name] Friendship Fruitcake and Starter With Brandy [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT1H [PrepTime] PT360H [TotalTime] PT361H [DatePublished] 2001-11-06T18:15:00Z [Description] Here's the recipe for the starter for a fruit-packed Friendship Cake. This is made with apricot brandy. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Pineapple", "Tropical Fruits", "Fruit", "Canadian", "Potluck", "Weeknight", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "6", "1", "1", "2", "2", "2", "8", "3/4"] [RecipeIngredientParts] ["apricot brandy", "sugar", "crushed pineapple", "maraschino cherries", "eggs"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 2234.4 [FatContent] 86.7 [SaturatedFatContent] 13.2 [CholesterolContent] 423.0 [SodiumContent] 599.6 [CarbohydrateContent] 358.1 [FiberContent] 10.2 [SugarContent] 339.8 [ProteinContent] 26.8 [RecipeServings] nan [RecipeYield] 4 starters [RecipeInstructions] Day 1: in a large bowl, combine brandy (or starter from a friend], 2 cups sugar and peaches; cover; store at room temperature. Stir daily. Day 5: Add 2 cups sugar and pineapple. Stir daily. Day 10: Add 2 cups sugar and cherries. Stir daily. Day 15: Drain fruit mixture; divide fruit in half. Reserve half for later use. Divide juice to make 3 or 4\"starters\" (at least 1-1/2 cups juice for each]. Give juice\"starter\" to friends for use within 1 to 2 days. TO MAKE CAKE: Heat oven to 350 F degrees. Grease three 9 x 5 x 3 inch loaf pans. Combine half the fruit and nuts in a large bowl; flour with 1/2 pkg (about 2 cups] cake mix; set aside. Blend 1-1/2 packages cake mix, eggs and oil in another large bowl on low speed of mixer till moistened; beat 2 minutes at medium speed. Pour batter over fruit-nut mixture; mix thoroughly. Pour into pans and bake 60 minutes. Do not open door or prick or pat to test for doneness. Cool 10 minutes; remove from pans.
[Name] TORTILLA CAMPESINA (Potato Pudding) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-11-06T18:15:00Z [Description] Make and share this TORTILLA CAMPESINA (Potato Pudding) recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "South American", "Free Of...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "4", "100", "1", "1", NA, "6", "2", NA, "12"] [RecipeIngredientParts] ["olive oil", "onions", "smoked bacon", "garlic powder", "potato", "olive oil", "paprika", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 391.5 [FatContent] 17.8 [SaturatedFatContent] 7.0 [CholesterolContent] 447.4 [SodiumContent] 319.8 [CarbohydrateContent] 38.6 [FiberContent] 5.0 [SugarContent] 5.4 [ProteinContent] 19.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Chop the onions and saute them in a some oil. with the bacon. Mix the rest of the ingredients and seasonings and add the onion and bacon mixture. Add the beaten eggs, and pour the mixture into a greased oven-proof baking dish. Cook in a medium oven until the eggs are set and the top is a bit browned.
[Name] Grandma's Apple Muffins [AuthorId] 9690 [AuthorName] Cheryl E [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-11-06T18:15:00Z [Description] Make and share this Grandma's Apple Muffins 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/13/83/4/pYl9atuVT0yPFOlnaCB7_granny-apple-muffins-9764.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/83/4/YlMIeIwrTUOQFrV8TZnD_granny-apple-muffins-9759.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/83/4/G5sPfvvQLGmfY6S4lE3n_image.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/83/4/pics7Ecjl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/83/4/picEqYfKY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/83/4/kITARO1Rnq0QOYdwxapz_granny-apple-muffins-9771.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/83/4/picpoE2hK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/83/4/picIhFgvr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/83/4/picGIq8IH.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Grains", "Apple", "Fruit", "Healthy", "Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "2", "1 1/2", "1", "1/2", "1/3", "1", "1", "1"] [RecipeIngredientParts] ["brown sugar", "sugar", "all-purpose flour", "baking powder", "cinnamon", "salt", "butter", "egg", "milk", "apple"] [AggregatedRating] 5.0 [ReviewCount] 30.0 [Calories] 230.6 [FatContent] 6.5 [SaturatedFatContent] 3.9 [CholesterolContent] 31.9 [SodiumContent] 205.2 [CarbohydrateContent] 40.4 [FiberContent] 1.0 [SugarContent] 22.7 [ProteinContent] 3.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] combine first 6 ingredients in a large bowl and mix well. stir in the liquids and then the chopped apple. spoon into greased muffin tin about 2/3 full. bake at 400-f for 20-25 minutes.
[Name] Italian Shredded Beef Sandwiches [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT10H [PrepTime] PT5M [TotalTime] PT10H5M [DatePublished] 2001-11-06T18:15:00Z [Description] Juicy beef, fragrant with garlic, pepper and other spices. A great dish for a crowd, or just freeze the leftovers. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Weeknight", "For Large Groups"] [RecipeIngredientQuantities] ["5", "3", "1", "1", "1", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["water", "salt", "black pepper", "oregano", "basil", "onion powder", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 386.9 [FatContent] 29.6 [SaturatedFatContent] 12.0 [CholesterolContent] 104.3 [SodiumContent] 245.4 [CarbohydrateContent] 0.3 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 27.9 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Trim excess fat from roast. Place roast in crockpot. Mix water with all. seasonings and pour over roast. Cover and cook on low 8- 10 hours. Remove meat, allow to cool slightly and shred, discarding any fat. Return shredded meat to broth in crockpot and cook on high until heated through, 15 minutes to 1/2 hour. Use a slotted spoon to serve meat on large buns or rolls.
[Name] Crispy Chews [AuthorId] 9121 [AuthorName] Carol Bullock [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-11-06T18:15:00Z [Description] Make and share this Crispy Chews recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "Vegan", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "3"] [RecipeIngredientParts] "almond butter" [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 164.7 [FatContent] 12.4 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 47.7 [CarbohydrateContent] 11.0 [FiberContent] 2.8 [SugarContent] 1.7 [ProteinContent] 5.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan, heat the rice syrup and almond butter until creamy. Stir in the chocolate chips until they melt. Remove from the heat and stir in the crispy rice until well incorporated. Press into a shallow, square casserole dish. Allow to set until firm. Cut into squares and serve. Makes about 1 dozen.
[Name] Baby Pecan Pies [AuthorId] 22854 [AuthorName] Annie [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2001-11-06T18:15:00Z [Description] Make and share this Baby Pecan Pies recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Nuts", "Christmas", "< 60 Mins", "For Large Groups", "Freezer", "Small Appliance"] [RecipeIngredientQuantities] ["4", "1 1/2 - 3", "12", "2", "1 1/2", "1/2 - 1", "3", "3", "1 1/4"] [RecipeIngredientParts] ["flour", "butter", "cream cheese", "salt", "light brown sugar", "butter", "eggs", "pecans", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 138.9 [FatContent] 10.3 [SaturatedFatContent] 4.6 [CholesterolContent] 27.6 [SodiumContent] 119.8 [CarbohydrateContent] 10.5 [FiberContent] 0.6 [SugarContent] 4.7 [ProteinContent] 1.8 [RecipeServings] 72.0 [RecipeYield] nan [RecipeInstructions] Mix crust ingredients in food processor or mixer. Form dough into small balls. Place 1 ball of dough mixture in bottom of tea cake pans, and press up sides of each cup to form crust. Mix filling ingredients together. Place 1 t. of pecan mixture in each dough cup. Bake at 370 degrees for 18-20 minutes. Freezes beautifully.
[Name] Apple Praline Pie [AuthorId] 9690 [AuthorName] Cheryl E [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-11-06T18:15:00Z [Description] Make and share this Apple Praline Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Lunch/Snacks", "Apple", "Fruit", "Christmas", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1/2", "2", "1/4", "2", "1/2", "1/4", "2", "1", "1"] [RecipeIngredientParts] ["light brown sugar", "pecans", "all-purpose flour", "cinnamon", "nutmeg", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 273.5 [FatContent] 14.3 [SaturatedFatContent] 2.7 [CholesterolContent] 3.8 [SodiumContent] 227.3 [CarbohydrateContent] 32.5 [FiberContent] 0.8 [SugarContent] 14.8 [ProteinContent] 2.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] pre-heat oven to 425 degrees F. combine apples and liqueur, coat well. add brown sugar, pecans, flour, cinnamon and nutmeg; toss gently to fully coat. put one pie crust on the pie plate;spoon in apples and dot with butter and brush with egg white. roll remaining crust on floured surface and cut into 11-inch circle. cut into 1/2-inch strips and arrange in a lattice pattern. crimp edges to seal crusts and brush with remaining egg white. Bake 10 minutes then reduce heat to 350-f and bake for another 50 minutes. cool on a rack and serve warm.
[Name] Colorful Bulgur Salad [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-11-06T18:15:00Z [Description] Make and share this Colorful Bulgur Salad recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Vegetable", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1", "1", "3", "3", "3/4", "1"] [RecipeIngredientParts] ["cracked bulgur wheat", "chicken broth", "cucumber", "tomatoes", "carrot", "green onions", "fresh lime juice", "chili powder", "garlic powder"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 26.1 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 89.1 [CarbohydrateContent] 5.4 [FiberContent] 1.4 [SugarContent] 2.3 [ProteinContent] 1.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Place bulgur in a colander and rinse under cold running water.", "Drain and transfer to a small bowl.", "In a small saucepan bring the chicken broth to a boil.", "Stir in the bulgur, remove from the heat and let stand for 1 hour.", "Stir in the cucumbers, tomatoes, carrots, and onions into the bulgur.", "In a small bowl whisk the lime juice, chili powder and garlic powder together.", "Pour over the bulgur mixture and stir until combined.", "Cover and chill for 2 hours before serving.", "Stir before serving." ]
[Name] The Ultimate Chocolate Pudding Dessert [AuthorId] 21656 [AuthorName] Carol [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-11-06T18:15:00Z [Description] This dessert is also known as "Sex in a Pan". LOL. It's so good you'll want to have seconds. I got it from my good friend Sandra. :) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/84/0/picZydovR.jpg" [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "1/2", "1", "1", "1", "2", "3", "1 -2"] [RecipeIngredientParts] ["flour", "walnuts", "butter", "cream cheese", "Cool Whip", "powdered sugar", "instant chocolate pudding mix", "milk", "Cool Whip"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 596.5 [FatContent] 37.3 [SaturatedFatContent] 20.5 [CholesterolContent] 74.5 [SodiumContent] 559.8 [CarbohydrateContent] 58.8 [FiberContent] 2.0 [SugarContent] 31.8 [ProteinContent] 9.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix first layer ingredients together and spread into a 9x13-inch pan. Bake at 325°F for 15 minutes. Cool. Mix together second layer and spread onto cooled first layer. Mix together third layer and spread on and refrigerate. Top with softened Cool Whip just before serving. Enjoy! Note: I've combined the baking and refrigerating time in the cooking time category.
[Name] Apple Yam Casserole [AuthorId] 9690 [AuthorName] Cheryl E [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-11-06T18:15:00Z [Description] Make and share this Apple Yam Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Apple", "Fruit", "Vegetable", "Christmas", "Thanksgiving", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] [NA, NA, "1"] [RecipeIngredientParts] ["red apple", "marshmallows"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] par-boil yams. Alternate rows of sliced apples with rows of yams. in a 9x13\" pan. cover with marshmallows. bake in 350-f oven 20 minutes until browned. serve from pan, warm.
[Name] Potato Cheese Soup [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-11-06T18:15:00Z [Description] Make and share this Potato Cheese Soup recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/84/2/pics67P95.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Cheese", "Vegetable", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1/2", "1", "1 1/2", "1", "2 1/2", "3", "3", "1", "1", "1"] [RecipeIngredientParts] ["potatoes", "carrot", "celery", "onion", "vegetable broth", "salt", "milk", "butter", "all-purpose flour", "dried parsley", "ground black pepper", "swiss cheese"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 317.7 [FatContent] 14.7 [SaturatedFatContent] 9.2 [CholesterolContent] 46.1 [SodiumContent] 541.4 [CarbohydrateContent] 35.7 [FiberContent] 3.9 [SugarContent] 2.3 [ProteinContent] 11.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan, bring potatoes, carrots, celery, onion, vegetable broth and salt to a boil. Reduce heat; cover and simmer until potatoes are just tender. Do not rinse: mash mixture slightly. Stir in milk. In a small mixing bowl, blend butter, flour, parsley, and pepper; stir into potato mixture. Cook and stir over medium heat until thickened and bubbly. Remove from heat: add cheese and stir until cheese is almost melted. Let soup stand for 5 minutes.
[Name] Fruit Salad [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-11-06T18:15:00Z [Description] Make and share this Fruit Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Vegetable", "Low Protein", "Low Cholesterol", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["apple", "granny smith apple", "nectarine", "celery", "dried cranberries", "walnuts"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 89.6 [FatContent] 5.0 [SaturatedFatContent] 0.5 [CholesterolContent] 0.6 [SodiumContent] 25.3 [CarbohydrateContent] 10.7 [FiberContent] 2.0 [SugarContent] 7.7 [ProteinContent] 2.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, combine apples, nectarine, cranberries, celery, and walnuts. Mix in yogurt. Chill until ready to serve.
[Name] Crock Pot Alpine Chicken [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT8H [PrepTime] PT20M [TotalTime] PT8H20M [DatePublished] 2001-11-06T18:15:00Z [Description] Make and share this Crock Pot Alpine Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Cheese", "Meat", "Weeknight"] [RecipeIngredientQuantities] ["2", "1", "3/4", "1/3", "2", "1", "1", "1/4", "1", "1", "1", "2", "2", "1"] [RecipeIngredientParts] ["chicken bouillon granules", "fresh parsley", "poultry seasoning", "Canadian bacon", "carrots", "celery rib", "onion", "water", "broiler-fryer chickens", "flour", "pimientos", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 1304.2 [FatContent] 63.4 [SaturatedFatContent] 20.4 [CholesterolContent] 370.6 [SodiumContent] 1086.9 [CarbohydrateContent] 94.5 [FiberContent] 5.9 [SugarContent] 5.3 [ProteinContent] 84.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a small bowl, mix bouillon, parsley and poultry seasoning; set aside. Layer in crock pot, in order, Canadian bacon, carrots, celery and onion. Add water. Place chicken in slow cooker. Sprinkle with the seasoning mixture. Stir soup and flour together, spoon over top. DO NOT STIR. Cover and cook on high for 3 to 3 1/2 hours or on low for 6-8 hours or until chicken is tender and juices from chicken run clear when pierced with a fork and vegetables are tender. Spread cooked noodles in a shallow 2-2 1/2 quart broiler proof dish. Arrange chicken on noodles. Stir soup mixture and vegetables until combined. Spoon vegetables and some of the liquid over chicken. Sprinkle with pimiento and Parmesan cheese. Broil 6 inches from heat source for 6-8 minutes or until lightly browned.
[Name] Sculpting Chocolate [AuthorId] 19135 [AuthorName] Holiday1234 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-11-06T18:15:00Z [Description] Wonderful edible creations you can make for just about any occasion. This is really easy and your friends will be so impressed with you. You can be substitute the chocolate with almond bark, or colored melting candy (like from Wilton) to create different colored. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["10", "1/3"] [RecipeIngredientParts] ["chocolate", "light corn syrup"] [AggregatedRating] 2.5 [ReviewCount] 2.0 [Calories] 870.8 [FatContent] 74.3 [SaturatedFatContent] 45.9 [CholesterolContent] 0.0 [SodiumContent] 69.2 [CarbohydrateContent] 85.9 [FiberContent] 23.5 [SugarContent] 16.5 [ProteinContent] 18.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Melt the chocolate in a microwave for 1 minute.", "Stir until smooth.", "No microwave?", "Place the chocolate in the top of a double broiler over hot water and stir until melted.", "Add the corn syrup and blend.", "Pour the mixture onto a sheet of waxed paper.", "Spread the chocolate with your fingers until it's about 1/2 inch thick.", "Cover loosely with waxed paper and let it stiffen for at least a couple hours or overnight.", "The chocolate will become very pliable and you can start sculpting!" ]
[Name] Corn Oil Pastry [AuthorId] 20371 [AuthorName] Lennie [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-11-06T18:15:00Z [Description] Make and share this Corn Oil Pastry recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Vegetable", "Canadian", "Vegan", "Kid Friendly", "Kosher", "Potluck", "Christmas", "Thanksgiving", "< 15 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "salt", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 936.8 [FatContent] 55.7 [SaturatedFatContent] 7.2 [CholesterolContent] 0.0 [SodiumContent] 1165.8 [CarbohydrateContent] 95.4 [FiberContent] 3.4 [SugarContent] 0.3 [ProteinContent] 12.9 [RecipeServings] nan [RecipeYield] 2 single pie crusts [RecipeInstructions] Mix flour and salt together, then gently mix in oil, then water, with a fork. Mixture should be moist. Place half the dough on a sheet of wax paper (if you slightly dampen the bottom of the wax paper it won't slide around on the countertop] and cover the dough with a second sheet of wax paper. With a rolling pin, roll the dough out to fit your pie plate. Peel off the top layer of wax paper; place pie plate over pastry and invert so pie dough is evenly in pan. Pull off the wax paper and trim dough. This recipe makes two pie crusts.
[Name] Amazing Blue Cheese Dressing [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-11-06T18:15:00Z [Description] Make and share this Amazing Blue Cheese Dressing 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/13/84/7/picMgihFn.jpg" [RecipeCategory] Salad Dressings [Keywords] ["Cheese", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "1 1/3", "4", "1/2", "1", "1/3", "1/2", "1/2"] [RecipeIngredientParts] ["sour cream", "mayonnaise", "blue cheese", "dry mustard", "Worcestershire sauce", "garlic powder", "salt", "ground black pepper"] [AggregatedRating] 5.0 [ReviewCount] 40.0 [Calories] 93.7 [FatContent] 8.4 [SaturatedFatContent] 5.1 [CholesterolContent] 21.9 [SodiumContent] 367.8 [CarbohydrateContent] 1.3 [FiberContent] 0.1 [SugarContent] 0.9 [ProteinContent] 3.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, whisk together the sour cream, mayonnaise, blue cheese, mustard, Worcestershire sauce, garlic powder, salt and pepper. Cover and refrigerate for 24 hours before serving.
[Name] Cilantro-Scented Tofu Rice Salad [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-11-06T18:16:00Z [Description] Make and share this Cilantro-Scented Tofu Rice Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Brown Rice [Keywords] ["Long Grain Rice", "Rice", "Soy/Tofu", "Beans", "Vegan", "Low Cholesterol", "Healthy", "Kosher", "Free Of...", "Potluck", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["10 1/2", "3", "1/2", "1", "4", "8", "1/2", "2", "2", "1"] [RecipeIngredientParts] ["firm tofu", "long grain brown rice", "fresh cilantro", "cucumber", "carrots", "lettuce leaves", "red onion", "canola oil", "apple cider vinegar", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 674.6 [FatContent] 14.4 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 76.9 [CarbohydrateContent] 118.8 [FiberContent] 8.4 [SugarContent] 6.2 [ProteinContent] 18.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut the tofu into 1/3 inch thick slices and drain in a colander for 15 minutes. Crumble to tofu in small pieces and place in a mixing bowl. Add the rice, cilantro, cucumber and carrots, tossing evenly. Combine the dressing ingredients in a blender and process until well mixed. Pour the dressing into the tofu/rice mixture and toss to coat evenly. Let the flavors blend for 20 minutes in the refrigerator. Season with salt and pepper to taste, garnish with toasted pumpkin seeds if desired. Put the lettuce leaves on 4 plates; evenly divide the rice and place on top of the lettuce. Sprinkle the onion over each salad and serve.
[Name] Creamy Tomato Pasta Sauce [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-11-06T18:16:00Z [Description] Make and share this Creamy Tomato Pasta Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "European", "Low Protein", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "1/2", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["olive oil", "onion", "plum tomatoes", "black pepper", "ground oregano", "cream cheese"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 175.6 [FatContent] 13.6 [SaturatedFatContent] 6.0 [CholesterolContent] 31.2 [SodiumContent] 102.6 [CarbohydrateContent] 11.9 [FiberContent] 3.1 [SugarContent] 7.3 [ProteinContent] 3.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large skillet, heat oil over medium heat and cook onions for about 3 minutes or until softened. Add tomatoes and spices and bring up to a boil. Reduce heat and simmer for about 10 minutes, or until thickened. Whisk in softened cheese until mixture is smooth and is softly bubbling. Toss with cooked pasta (try penne] and serve with parmesan cheese.
[Name] Bourbon-Gingered Sweet Potatoes [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-11-06T18:16:00Z [Description] Another do ahead veggie dish. Nice way to make your Thanksgiving sweet potatoes.The combination of spice & liquor gives this dish an unexpected pleasant flavor [Images] character(0) [RecipeCategory] Potato [Keywords] ["Fruit", "Vegetable", "Canadian", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "Christmas", "Thanksgiving", "< 60 Mins", "Oven", "Small Appliance"] [RecipeIngredientQuantities] ["3", "1/4", "1", "1", "1", "1", "8"] [RecipeIngredientParts] ["sweet potatoes", "Bourbon", "butter", "light brown sugar", "fresh ginger", "salt", "walnuts", "pecan halves"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 213.2 [FatContent] 4.2 [SaturatedFatContent] 1.2 [CholesterolContent] 3.8 [SodiumContent] 395.5 [CarbohydrateContent] 36.6 [FiberContent] 5.4 [SugarContent] 8.9 [ProteinContent] 3.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350f. Stir: bourbon,butter, sugar, Ginger& salt into the pureed potatoes. Using pastry bag fitted with a lsrge star, pipe the potatoe mixture into 8 large swirls in a 1 1/2 quart shallow baking dish Bake potatoes for 30 minutres or until hot. Garnish each swirl with a half nut, serve.
[Name] traditional bean soup [AuthorId] 19823 [AuthorName] Manuel Rios [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2001-11-06T18:16:00Z [Description] This is a very very traditional soup, the small kids love it without the chile, but the grown up do love it with the chile [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Kid Friendly", "Weeknight", "Pressure Cooker", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "6", NA, "2", NA, "1"] [RecipeIngredientParts] ["avocado", "tortillas", "garlic"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 187.3 [FatContent] 5.9 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 335.1 [CarbohydrateContent] 28.9 [FiberContent] 2.6 [SugarContent] 1.4 [ProteinContent] 4.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook the beans, in the express cooker, put the beans, the water, the onion, and 1 garlic clove. Let them get cooked, and soft. Take the beans and let them get a little cold. Take them into the blender with the water they cooked in. Cut the tortillas in small pieces, and fry them until they are hard. In a pot put the beans you just blended, add some chicken broth, and the tortillas and let it boil. Cut the cheese in small cubes. Cut the chiles in circles. Cut the avocado in small cubes as well. After the beans with the chicken broth has boiled, add a little salt, if you want. Then put some avocado, some chile, cream, and some cheese, in every dish. Then add the soup, and enjoy it.
[Name] Pollo Rio Negro (Marinated Chicken) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-11-06T18:16:00Z [Description] Make and share this Pollo Rio Negro (Marinated Chicken) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "South American", "Free Of...", "< 30 Mins", "Oven", "Refrigerator"] [RecipeIngredientQuantities] ["1", NA, "1", "2", "1", "1", NA, "1", "1", "1"] [RecipeIngredientParts] ["whole chicken", "lemon juice", "onion", "carrots", "bay leaf", "rosemary", "white wine", "apple", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 463.6 [FatContent] 30.4 [SaturatedFatContent] 8.7 [CholesterolContent] 139.3 [SodiumContent] 143.8 [CarbohydrateContent] 9.1 [FiberContent] 1.4 [SugarContent] 6.2 [ProteinContent] 33.1 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] ["Wash the chicken, cut it in pieces; season well with salt and pepper.", "Place in a glass baking dish and add the onion, carrots, bay leaf, rosemary and wine.", "Cover with foil and place in the fridge to marinate for 24 hours.", "Roast in the oven at 375°, in the same dish covered with the same foil for one hour.", "Meanwhile, grate the apple and mix it with the water and sugar.", "Take off the foil, cover the chicken in the apple mixture and continue cooking for 20 minutes more until the chicken is browned." ]
[Name] Hamburger Stroganoff [AuthorId] 22867 [AuthorName] Chuckster [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-11-06T18:16:00Z [Description] Make and share this Hamburger Stroganoff recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["European", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "2", "1", "2", "1", "1", "1", "1", "2", "1/4"] [RecipeIngredientParts] ["onion", "garlic", "butter", "ground beef", "flour", "salt", "mushroom pieces", "sour cream", "sherry wine"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 572.7 [FatContent] 36.6 [SaturatedFatContent] 15.9 [CholesterolContent] 135.2 [SodiumContent] 1258.5 [CarbohydrateContent] 31.8 [FiberContent] 1.9 [SugarContent] 5.4 [ProteinContent] 29.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sauté onion and garlic in butter. Stir in meat and cook until no longer pink. Drain off fat if necessary. Add flour, salt and pepper, cook 5 minutes. Combine diluted soup, mushrooms with their liquid, and sour cream. Stir into meat mixture and simmer 10 minutes. Prepare noodles and drain. Combine with stroganoff and serve.
[Name] Jalapeño Stars [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-11-06T18:16:00Z [Description] Stars make a nice appetizer to serve with cocktails. Best at room temperature. (Originally from Canadian Living) [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Southwestern U.S.", "Potluck", "Winter", "< 30 Mins", "Oven", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1", "2 -3", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "sharp cheddar cheese", "butter"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 87.1 [FatContent] 5.8 [SaturatedFatContent] 3.7 [CholesterolContent] 16.1 [SodiumContent] 60.4 [CarbohydrateContent] 6.5 [FiberContent] 0.3 [SugarContent] 0.1 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 45 star apetizers [RecipeInstructions] In a food processor or bowl, combine flour and cheese. Add butter, jalapeño and red peppers. pulse or cut in with pastry blender until ball forms. Between sheets of waxed paper, roll out dough to 1/4 inch thickness. Using star shaped cookie cutters of various sizes, cut out about 45 stars. Transfer to ungreased baking sheets. Bake in centre of 350°F oven for 15 to 20 minutes or until golden brown. Transfer to racks and let cool slightly. Serve warm or at room temperature. Can be refrigerated in air tight containers for up to 5 days or frozen for up to 3 weeks, Reheat for 5 to 10 minutes to serve.
[Name] Vegetarian chili [AuthorId] 15385 [AuthorName] stephanie [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2001-11-06T18:16:00Z [Description] Make and share this Vegetarian chili recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Beans", "Vegetable", "Low Cholesterol", "Healthy", "Kid Friendly", "Spicy", "Weeknight", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "2 -3", "1", "1", "1/2", "2", "1/4", "1", "1", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["butter", "celery", "green pepper", "onion", "garlic", "diced tomatoes", "kidney beans", "raisins", "wine vinegar", "chili powder", "parsley", "salt", "oregano", "pepper", "bay leaf", "cheese", "Tabasco sauce"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 227.2 [FatContent] 7.5 [SaturatedFatContent] 4.3 [CholesterolContent] 17.1 [SodiumContent] 868.9 [CarbohydrateContent] 32.1 [FiberContent] 7.5 [SugarContent] 13.5 [ProteinContent] 10.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Sauté celery, pepper, onion and garlic in butter. Cook just until vegetables are tender, but not brown. Add tomatoes, kidney beans, raisins, vinegar and seasonnings. Bring to a boil, reduce heat, cover and simmer for 1 hour. Cook uncovered for another 30 minutes. Remove bay leaf. Garnish each serving with grated cheese. You can add a couple drops of tabasco. It can also be served on a bed of rice or pasta.
[Name] Curry Pickles [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-11-06T18:16:00Z [Description] Make and share this Curry Pickles recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Vegan", "Kosher", "Spicy", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["24", "1/2", "2", "1", "2 1/2", "1/4", "1"] [RecipeIngredientParts] ["cucumbers", "pickling salt", "water", "curry powder", "vinegar", "prepared mustard", "celery seed"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 415.4 [FatContent] 3.6 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 19161.7 [CarbohydrateContent] 89.8 [FiberContent] 13.0 [SugarContent] 40.9 [ProteinContent] 16.7 [RecipeServings] nan [RecipeYield] 3 pints [RecipeInstructions] Put the cucumbers in a bowl, add the salt and water, and let stand for 5 hours. Drain and rinse the cucumbers well. Combine the remaining ingredients and bring to a boil. Add the cucumbers and heat just to the boiling point. Pack into hot jars and seal.
[Name] Quick & Easy Seven Layer Salad [AuthorId] 6836 [AuthorName] Mary Scheffert [CookTime] PT24H [PrepTime] PT20M [TotalTime] PT24H20M [DatePublished] 2001-11-06T18:16:00Z [Description] Make and share this Quick & Easy Seven Layer Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Potluck", "Weeknight", "No Cook"] [RecipeIngredientQuantities] ["1/2", "1 1/2", "1/2", "1/4", "2", "1", "1", "2", "4"] [RecipeIngredientParts] ["lettuce", "onion", "green bell pepper", "eggs", "mayonnaise", "sugar", "cheese", "bacon"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 76.8 [FatContent] 4.4 [SaturatedFatContent] 2.1 [CholesterolContent] 38.8 [SodiumContent] 147.6 [CarbohydrateContent] 5.2 [FiberContent] 1.1 [SugarContent] 2.3 [ProteinContent] 4.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Place lettuce on bottom of 13x9 dish. Add (in layers] peas, onion, green pepper& eggs. Combine mayonnaise& sugar- spread on top of eggs, sealing to edges. Sprinkle cheese on top, then bacon. Cover dish tightly with plastic wrap& store in refrigerator. Serve next day.
[Name] White Castle Cheeseburgers [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-11-06T18:16:00Z [Description] I love White Castle. I admit it, but I'd have to drive two hours to get to the nearest White Castle, so, I found this recipe in the Top Secret Recipes book. It is very well worth the effort if you love White Castles. Nothing compares to this taste. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/85/8/pic63Hysh.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Meat", "High Protein", "High In...", "< 60 Mins", "Steam", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "16", "1/2", NA, NA, "16"] [RecipeIngredientParts] ["lean beef", "onion", "salt", "pepper", "American cheese"] [AggregatedRating] 5.0 [ReviewCount] 20.0 [Calories] 176.4 [FatContent] 8.3 [SaturatedFatContent] 4.0 [CholesterolContent] 29.9 [SodiumContent] 294.2 [CarbohydrateContent] 14.4 [FiberContent] 0.5 [SugarContent] 1.5 [ProteinContent] 11.0 [RecipeServings] nan [RecipeYield] 16 Burgers [RecipeInstructions] Separate the beef into 16 1 oz portions. On wax paper, form the portions into square, very thin 2.5\" patties. Poke 5 holes in each patties with a circular object such as a straw. Freeze the patties until firm. Toast the faces of the dinner rolls, either in a hot frying pan or under the broiler In a hot frying pan or skillet, preheated to medium heat, arrange tablespoon sized piles of onions 3 inches apart. Salt and Pepper each pile. Spread the onions flat and place a frozen patty on each pile. Salt each patty. Cook each patty for 4-6 minutes, steam from the onions should cook each burger without having to flip it. Turn the bottom half of the bun onto the patty. Hold it down as you scoop a spatula under the onions, turn the sandwich over onto a plate Cut the American cheese into 2\" portions and place on the onions and patty. Replace the top of the roll. Serve hot.
[Name] Friendship Cake Starter with Yeast [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT50M [PrepTime] PT240H [TotalTime] PT240H50M [DatePublished] 2001-11-06T18:16:00Z [Description] Make and share this Friendship Cake Starter with Yeast recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Canadian", "Potluck", "Weeknight", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", NA, NA, NA, "2/3", "1", "1", "2", "1/2", "1 1/4", "1/2", "3", "1", "1/2", "1/2", "1/3", "1/2", "1/2", "2", "1/2", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "water", "sugar", "flour", "milk", "sugar", "vanilla", "sugar", "flour", "baking soda", "baking powder", "salt", "eggs", "cinnamon", "raisins", "butter", "sugar", "brown sugar", "cinnamon", "quick-cooking oats"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2802.6 [FatContent] 114.6 [SaturatedFatContent] 31.8 [CholesterolContent] 398.5 [SodiumContent] 1478.1 [CarbohydrateContent] 416.7 [FiberContent] 10.2 [SugarContent] 254.5 [ProteinContent] 34.8 [RecipeServings] nan [RecipeYield] 2 starters [RecipeInstructions] Mix first 4 Starter ingredients (flour, water, sugar, yeast] in a glass bowl or a zip-lock bag; if you use a bowl cover loosely with a lid or plate. Let stand in a warm place and stir each day (or squeeze the bag]. On the 5th and 10th days add 1 cup flour, 1 cup milk and 1 cup sugar. On the 10th day remove 2 cups starter for restarting. Keep 1 cup for yourself and give 1 cup to a friend. To the remainder add all Coffee Cake batter ingredients; mix well. Pour half the batter into two greased and floured loaf pans. Mix streusel topping and pour half of it over the batter. Add the remaining batter, then the remaining streusel topping and bake at 350F for 40-50 minutes until the cake tests done.
[Name] Croquembouche (puff, christmas tree) [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2001-11-06T18:16:00Z [Description] This makes a super dessert and a great holiday center piece. You can use this as a base recipe and do all kinds of things, use chocolate in stead of carmelized sugar, fill the puffs with custard or whipped cream, decorate with tiny almond paste holly leaves etc. etc. Again it is a do ahead recipe to take some of the strain off last munute rush. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/86/0/picXxFfwX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/86/0/picG0MPNM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/86/0/picMvvedH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/86/0/pic2N88OG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/86/0/picbqTo8g.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/86/0/picTY7L7A.jpg"] [RecipeCategory] Dessert [Keywords] ["Canadian", "Christmas", "Weeknight", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "3/4", "2", "1/4", "1 1/2", "6", "1 1/2", "2", "16"] [RecipeIngredientParts] ["water", "unsalted butter", "sugar", "salt", "flour", "eggs", "sugar", "fresh lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 176.6 [FatContent] 8.4 [SaturatedFatContent] 4.9 [CholesterolContent] 74.1 [SodiumContent] 52.2 [CarbohydrateContent] 22.8 [FiberContent] 0.3 [SugarContent] 15.5 [ProteinContent] 2.9 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] To make Puffs:preheat oven 400f. Bring water, butter,sugar & salt to a roiling boil in a large saucepan. Add flour all at once, stir vigorously with a wooden spoon until the mixture leaves the sides of the pan clean. Remove from heat. Beat in eggs, one at at a time with a wooden spoon until paste is shiny& smooth Drop pastry by well rounded teasp, 1 1/2\" apart on 2 ungreased cookie sheets Bake 35 minutes or until puffed and golden. Cool on a wire rack. Prepare carmelized sugar: Heat sugar & lemon juice in a heavy medium sized skillet over medium-high heat, stirring occasionally with a wooden spoon until the sugar is melted and light golden brown. Do not let it burn Remove from heat. Putting it together: Place 14 puffs in a 9\" circle on a platter. Fill in the center of the circle with about 5 more puffs. Working quickly and carefully dip the bottom of remaining puffs in the carmalized sugar (don't let it touch your skin], one at a time and place each on top of the base puffs in a slightly smaller circle Fill in the center with puffs. Continue making each circle smaller to form a tree shape. Drizzle the remaining sugar over the tree and decorate with the cherry halves You may refrigerate for 1-2 days.
[Name] Macadamia-Pear Tart [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT40M [PrepTime] PT25M [TotalTime] PT1H5M [DatePublished] 2001-11-06T18:16:00Z [Description] This is a real treat for the eyes and the tastebuds. The pears show through the batter and this gives the tart an elegant appearence [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Pears", "Fruit", "Nuts", "Canadian", "Australian", "Low Protein", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/2", "1/4", "1/2", "1", "1", "3"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "salt", "milk", "egg", "vanilla", "bartlett pears"] [AggregatedRating] nan [ReviewCount] nan [Calories] 193.7 [FatContent] 7.7 [SaturatedFatContent] 1.6 [CholesterolContent] 28.6 [SodiumContent] 112.8 [CarbohydrateContent] 30.1 [FiberContent] 2.9 [SugarContent] 19.1 [ProteinContent] 3.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350f. Butter a 9 1/2\" round ceramic tart or quiche pan. Combine flour 1/2 cup sugar,nuts, baking powder& salt. Stir milk, egg& vanilla until blended. Add to flour mixture& stir until smooth. Place each pear half, cut side down on a cutting board. Cut crosswise into 1/4\" slices. Keep it in it's original shape and, using a spatula, place it in the buttered pan with the stem end facing toward the center. Repeat with remaining pears. Press pear halves to fan them slightly toward the center Pour batter over the pears, sprinkle tops with 1 tsp sugar. Bake 35-40 minutes or until golden and a toothpick comes out clean when inserted in the center Cool completely on a wire rack. Cover and refrigerate until well chilled, serve cold.
[Name] Greek Pasta Dinner [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-11-06T18:16:00Z [Description] Make and share this Greek Pasta Dinner recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "Greek", "European", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "2", "2", "1", "3", "3", "3", "1", "1", "1"] [RecipeIngredientParts] ["garlic", "onion", "green pepper", "olive oil", "bacon", "feta cheese", "diced tomatoes", "tomato paste", "penne", "rigatoni pasta", "salt", "pepper", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 424.4 [FatContent] 10.5 [SaturatedFatContent] 3.6 [CholesterolContent] 16.1 [SodiumContent] 348.7 [CarbohydrateContent] 75.3 [FiberContent] 12.1 [SugarContent] 8.2 [ProteinContent] 11.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a casserole dish place garlic, onion, green pepper and oil. Cover and microwave on high for 3 mins. Add bacon, cheese and chilli flakes microwave for another 3 mins, covered. Add tomatoes, season with paprika, salt and pepper, then stir in tomato paste, cover and microwave for 7 mins. Then add the hot cooked pasta and microwave for 3 mins uncovered. Then serve hot with feta cheese on top.
[Name] Kifles (Nut Rolls or Horns) [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT15M [PrepTime] PT45M [TotalTime] PT1H [DatePublished] 2001-11-06T18:16:00Z [Description] Make and share this Kifles (Nut Rolls or Horns) 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/13/86/3/pic5Sc94F.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/86/3/picTQ6ML1.jpg"] [RecipeCategory] Breads [Keywords] ["Fruit", "Nuts", "Czech", "European", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "2", "1", "4", "1", "1", "1/2", "2", "1", "4", "1"] [RecipeIngredientParts] ["flour", "butter", "sour cream", "powdered sugar", "granulated sugar", "sugar", "vanilla"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 73.0 [FatContent] 3.1 [SaturatedFatContent] 1.9 [CholesterolContent] 15.9 [SodiumContent] 25.9 [CarbohydrateContent] 10.2 [FiberContent] 0.2 [SugarContent] 5.3 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 80 Kifles [RecipeInstructions] Combine nuts, sugar and vanilla. Fold in egg whites; set aside. Put flour into a large bowl. Add the yeast to the egg yolks in a small bowl and let soften. Cut butter into the flour until crumbly. Add egg yolks and yeast and sour cream. Mix well until it forms a smooth ball. Form into 10 balls and chill. Mix 1 cup granulated and 1 cup powdered sugar. On counter top, sprinkle a spoonful of sugar mixture, place 1 ball on the sugar, add more sugar on top, roll out ball Roll until dough is 1/8-inch thick, forming a circle. Cut the circle into 8 pie-shaped wedges. Fill the wide end of each wedge with 1 level teaspoon of filling. Roll from wide end to the point. Continue with all the balls. Place on greased cookie sheets. Bake at 325°F for 15 minutes.
[Name] Flavored Coffee Creamers [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-11-06T18:16:00Z [Description] Make and share this Flavored Coffee Creamers 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/13/86/4/picsL5sOI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/86/4/pic9l0b9H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/86/4/picAzKTgK.jpg"] [RecipeCategory] Beverages [Keywords] ["Breakfast", "Lactose Free", "Low Protein", "Low Cholesterol", "Healthy", "Kosher", "Free Of...", "< 15 Mins", "For Large Groups", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["3/4", "1", "1", "3/4", "3/4", "1/2", "3/4", "1/2"] [RecipeIngredientParts] ["ground cinnamon", "confectioners' sugar", "confectioners' sugar"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 85.9 [FatContent] 2.5 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 18.0 [CarbohydrateContent] 15.4 [FiberContent] 0.6 [SugarContent] 13.6 [ProteinContent] 0.7 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients. Blend well. Add to taste in hot coffee.
[Name] Stewed Okra and Tomatoes [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-11-06T18:16:00Z [Description] I knew I had an okra recipe somewhere. Felt obligated to post it for the okra fanatics out there. Have not done this for a long time. I must try it again soon. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", NA] [RecipeIngredientParts] ["onion", "butter", "frozen okra", "tomatoes"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 69.5 [FatContent] 4.1 [SaturatedFatContent] 2.5 [CholesterolContent] 10.2 [SodiumContent] 33.0 [CarbohydrateContent] 8.0 [FiberContent] 2.2 [SugarContent] 4.2 [ProteinContent] 1.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook onion in butter in saucepan until lightly browned. Add remaining ingredients. Cook until okra is tender and mixture thickens (about 15 minutes]. Stir occasionally to prevent sticking.
[Name] Honey Cake [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT1H15M [PrepTime] PT10M [TotalTime] PT1H25M [DatePublished] 2001-11-06T18:16:00Z [Description] Make and share this Honey Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "Healthy", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1", "1/4", "1/4", "1", "1/4", "4", "1", "1/3"] [RecipeIngredientParts] ["flour", "sugar", "cinnamon", "ground cloves", "ground coriander", "baking soda", "salt", "eggs", "honey"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 468.4 [FatContent] 6.0 [SaturatedFatContent] 1.1 [CholesterolContent] 105.8 [SodiumContent] 287.4 [CarbohydrateContent] 97.3 [FiberContent] 2.2 [SugarContent] 60.4 [ProteinContent] 9.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 325F degrees. Grease a 10\" springform pan. In a large bowl, mix together the flour, sugar, spices, baking soda, and salt Make a well in the center and pour in the beaten eggs and honey. Stir only enough to mix thoroughly. Pour into prepared pan and sprinkle top with the chopped nuts. Bake for 1 hour and 15 minutes or until top springs back when touched. Cool in the pan on a rack. Cake will sink slightly in the center as it cools.
[Name] Peanut Butter-Banana Pie [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-11-06T18:16:00Z [Description] Although this recipe is originally from Cooking Light, I have made the full-fat version, and it is so good you couldn't care less about the calories! [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "Kid Friendly", "Kosher", "Potluck", "< 30 Mins", "Oven", "Refrigerator"] [RecipeIngredientQuantities] ["1", "2", "1", NA, "2/3", "3 1/2", "1/4", "1 1/3", "2", "2", "1", "2 1/2", "1 1/2"] [RecipeIngredientParts] ["butter", "margarine", "sugar", "cornstarch", "salt", "1% low-fat milk", "eggs", "creamy peanut butter", "vanilla extract", "bananas"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 238.9 [FatContent] 8.5 [SaturatedFatContent] 4.5 [CholesterolContent] 62.8 [SodiumContent] 164.6 [CarbohydrateContent] 37.0 [FiberContent] 1.5 [SugarContent] 28.5 [ProteinContent] 5.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Bananas that are firm rather than extra-ripe work best in this pie. Preheat oven to 350 degrees. To prepare crust, combine first 3 ingredients in a bowl, tossing with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 12 minutes; cool crust on a wire rack. To prepare the filling, combine the sugar, cornstarch, and salt in a small heavy saucepan. Gradually add the milk, stirring with a whisk until well-blended. Cook over medium heat until mixture comes to a boil; cook for 1 minute, stirring with a whisk. Gradually add about 1/3 cup hot custard to beaten eggs, stirring constantly with a whisk. Return egg mixture to pan. Cook over medium heat until thick (for about 1 minute]; stir constantly. Remove from heat, and stir in peanut butter and vanilla. Cool slightly. Arrange banana slices in bottom of prepared crust; spoon filling over bananas. Press plastic wrap onto the surface of filling; chill 4 hours. Remove plastic wrap. Spread whipped topping evenly over filling. Chill.
[Name] Forgotten Cookies [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT8H [PrepTime] PT10M [TotalTime] PT8H10M [DatePublished] 2001-11-06T18:16:00Z [Description] Can't beat this for easy! Amazing how they bake just sitting in an oven that's turned off. Try them you'll like them. I do these at Christmas time for my goodie boxes [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Nuts", "Canadian", "Free Of...", "Christmas", "Weeknight", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1/3", "1/2", "6", "1"] [RecipeIngredientParts] ["sugar", "vanilla", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 51.8 [FatContent] 3.6 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 3.6 [CarbohydrateContent] 5.3 [FiberContent] 0.6 [SugarContent] 4.6 [ProteinContent] 0.7 [RecipeServings] 36.0 [RecipeYield] 3 dozen [RecipeInstructions] Preheat oven to 350°F. When your egg whites are stiff gradually add the sugar. Beat at high speed for 5 minutes. Fold in the vanilla, chips, and pecans. Drop by the teaspoon onto a foil-lined cookie sheet. Put in 350°F oven AND TURN THE HEAT OFF. Leave overnight or at least 8 hours.
[Name] Vegan Graham Cracker Crust (For Vegan Cheesecake) [AuthorId] 9240 [AuthorName] Lindsey Lawrence [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-11-06T18:16:00Z [Description] Make and share this Vegan Graham Cracker Crust (For Vegan Cheesecake) recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Grains", "Kid Friendly", "Kosher", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2 -3", "3", "1"] [RecipeIngredientParts] ["graham cracker crumbs", "water", "salt"] [AggregatedRating] 3.5 [ReviewCount] 6.0 [Calories] 773.4 [FatContent] 39.9 [SaturatedFatContent] 5.4 [CholesterolContent] 0.0 [SodiumContent] 757.4 [CarbohydrateContent] 96.8 [FiberContent] 3.5 [SugarContent] 39.2 [ProteinContent] 8.7 [RecipeServings] nan [RecipeYield] 1 crust [RecipeInstructions] Mix together all the ingredients in a medium bowl. Use your fingers or the back of a spoon to press the mixture evenly into the bottom of a pie plate or cheesecake pan.
[Name] Jambalaya Salad [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2001-11-06T18:16:00Z [Description] Make and share this Jambalaya Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["White Rice", "Rice", "Vegetable", "Creole", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "6", "1/2", "6", "1/2", "1/2", "1/4", "1", "3/4", "1", "1/4", "1", "1/4"] [RecipeIngredientParts] ["cooked white rice", "baby shrimp", "bacon", "green bell pepper", "celery", "onion", "fresh tomato", "dried thyme", "chili powder", "garlic clove", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 233.7 [FatContent] 14.3 [SaturatedFatContent] 3.6 [CholesterolContent] 53.0 [SodiumContent] 633.9 [CarbohydrateContent] 18.0 [FiberContent] 0.8 [SugarContent] 3.0 [ProteinContent] 8.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large bowl, combine the rice, shrimp, ham, bacon, bell pepper, celery, onion and tomatoes; mix together. Prepare the dressing by whisking together the salad dressing, thyme, chili powder, garlic and salt. Pour over rice mixture; mix well and refrigerate until chilled.
[Name] Grandma's Famous Potato Salad [AuthorId] 22893 [AuthorName] karen2 [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-11-06T18:16:00Z [Description] My grandmother's famous P.S. The trick is to use more sour cream than mayo--gives a super creamy texture, not like supermarket deli potato salad. I add extra parsley and a splash of lemon juice, and I leave out the pimentos. Great to bring to BBQs. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Summer", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1/2", "2", "2", "1/3", "1", "1/4", "1/2", "6"] [RecipeIngredientParts] ["sour cream", "mustard", "pimiento", "ground pepper", "fresh parsley", "vinegar", "salt", "sugar", "mayonnaise", "potatoes"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 316.2 [FatContent] 11.8 [SaturatedFatContent] 6.7 [CholesterolContent] 29.9 [SodiumContent] 835.9 [CarbohydrateContent] 48.8 [FiberContent] 5.4 [SugarContent] 10.0 [ProteinContent] 6.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut potatoes into cubes about 1 inch squares. Boil potatoes until soft, but NOT MUSHY! Let cool, while mixing all ingredients except the mayonnaise. Blend in mayo last. Pour mixture over potatoes and lightly toss. Refrigerate before serving.
[Name] Olive Bread [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-11-06T18:16:00Z [Description] Make and share this Olive Bread recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/87/2/picnxL7Y1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/87/2/picRMRkI2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/87/2/piclLCcSj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/87/2/piccdtYzz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/87/2/picx9qstp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/87/2/picv3yM2j.jpg"] [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Vegetable", "Lactose Free", "Vegan", "Low Cholesterol", "Healthy", "Free Of...", "< 60 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "2", "1", "2", "1", "7 1/2", "1", "2", "1"] [RecipeIngredientParts] ["water", "active dry yeast", "molasses", "olive oil", "salt", "bread flour", "kalamata olive", "fresh rosemary", "sesame seeds"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 162.5 [FatContent] 2.2 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 341.4 [CarbohydrateContent] 30.8 [FiberContent] 1.5 [SugarContent] 0.3 [ProteinContent] 4.5 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Place water, yeast, and molasses in a mixing bowl; stir to mix. Let stand for a few minutes until mixture is creamy and foamy. Add olive oil and salt; mix. Add flour, about a cup at a time, until dough is too stiff to stir. Add olives and fresh herbs. Turn dough out onto a lightly floured board. Knead, adding flour as needed to keep from being sticky, until smooth and elastic. Place in well oiled bowl, and turn to coat the dough surface with oil. Allow to rise until doubled in bulk, about an hour or so. Punch the dough down, split into two pieces, and form into two round loaves. Place on greased baking sheet. Spray with cold water and sprinkle with sesame seeds if desired. Let loaves rise for 25 to 30 minutes. Bake at 400°F (205°C] for about 45 minutes, or until they are brown and sound hollow when tapped on the bottom.
[Name] Marinated Lentil Salad [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-11-06T18:16:00Z [Description] Make and share this Marinated Lentil 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/13/87/3/13873.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Lentil", "Beans", "Vegetable", "Vegan", "Low Cholesterol", "Healthy", "Kosher", "Free Of...", "Potluck", "Hanukkah", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "3", "1/2", "1/4", "1/4", "1/2", "1/2", "6", "1 1/2", "1/2", "1/3", "3"] [RecipeIngredientParts] ["fresh lemon juice", "red wine vinegar", "olive oil", "salt", "sugar", "black pepper", "parsnip", "carrot", "boiling water", "dried lentils", "celery", "green onion", "fresh parsley"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 188.0 [FatContent] 5.5 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 166.5 [CarbohydrateContent] 25.2 [FiberContent] 11.9 [SugarContent] 2.1 [ProteinContent] 9.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["To prepare vinaigrette, combine first 6 ingredients in a small bowl, stirring with a whisk.", "Set aside.", "To prepare the salad, cook the parsnip and carrot in 6 cups boiling water for 1 minute or until tender; remove vegetables with a slotted spoon.", "Add lentils; bring to a boil.", "Reduce heat, and simmer for 15 minutes or until tender; drain in a colander.", "Cool.", "Combine parsnip, carrot, lentils, celery, onions, and parsley in a bowl; stir in vinaigrette.", "Marinate at room temperature for at least 20 minutes." ]
[Name] Minty Pepper and Pasta Salad [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2001-11-06T18:16:00Z [Description] Make and share this Minty Pepper and Pasta Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["12", NA, "1", "1", "1", "1", "1", NA, NA, "4"] [RecipeIngredientParts] ["macaroni", "olive oil", "green pepper", "artichoke hearts", "cucumbers", "mint leaf", "salt", "black pepper", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 520.2 [FatContent] 9.8 [SaturatedFatContent] 5.2 [CholesterolContent] 24.9 [SodiumContent] 771.1 [CarbohydrateContent] 83.3 [FiberContent] 9.8 [SugarContent] 4.4 [ProteinContent] 26.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook macaroni in large pot of boiling salted water till just tender, approx 10-12 minutes Drain and rinse under cold running water. Drain again and place in large mixing bowl. Add remaining ingredients and mix well to combine. Drizzle olive oil over and serve.
[Name] Zucchini Casserole [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-11-06T18:16:00Z [Description] Another helpful way to use up those prolific zucchini. This can be done ahead and refrigerated. After cooking let it rest for 5 minutes or so then serve. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/87/5/pic6k7KpC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/87/5/picpNK8Yn.jpg"] [RecipeCategory] Vegetable [Keywords] ["Scottish", "European", "High In...", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "4", "1/2", "1", "1", "2", "3", "1/2", NA] [RecipeIngredientParts] ["zucchini", "eggs", "milk", "monterey jack cheese", "mozzarella cheese", "salt", "baking powder", "flour", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 413.9 [FatContent] 27.8 [SaturatedFatContent] 16.2 [CholesterolContent] 194.5 [SodiumContent] 1048.2 [CarbohydrateContent] 15.1 [FiberContent] 1.6 [SugarContent] 3.9 [ProteinContent] 26.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook zucchini in small amount of water until barely tender, about 5 minutes Drain and cool. Combine eggs, milk, cheese, salt, baking powder and flour. Stir zucchini into egg mixture. Place in buttered casserole. Sprinkle with bread crumbs and dot with butter. Bake at 350 for 35 to 40 minutes.
[Name] Lemon Bread [AuthorId] 6836 [AuthorName] Mary Scheffert [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-11-06T18:16:00Z [Description] Make and share this Lemon Bread recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/87/7/piceH3UVl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/87/7/picq1j8Kk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/87/7/picycSVKN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/87/7/picsP4SKP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/87/7/picQlLCCF.jpg" ] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2/3", "2", "4", "3", "3", "1/2", "1", "1", "1", "2/3", "4"] [RecipeIngredientParts] ["shortening", "sugar", "eggs", "flour", "baking powder", "salt", "milk", "lemon, rind of", "sugar", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 2962.5 [FatContent] 119.8 [SaturatedFatContent] 28.1 [CholesterolContent] 389.1 [SodiumContent] 1792.9 [CarbohydrateContent] 438.0 [FiberContent] 11.7 [SugarContent] 271.4 [ProteinContent] 47.9 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] ["Preheat oven to 350- grease two 9x5 loaf pans.", "Beat shortening& sugar until light& fluffy.", "Add eggs one at a time, beating well after each addition.", "Stir in dry ingredients alternately with milk.", "Add nuts& lemon peel.", "Pour batter into prepared pans and bake 50-60 minutes or until tests done.", "Cool in pans 10 minutes before removing.", "Put a sheet of foil under wire rack; place breads top-sides up on the wire rack.", "Blend topping ingredients, and brush on tops of loaves while still warm." ]
[Name] Veggie Stuffed Twice Baked Potatoes [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2001-11-06T18:16:00Z [Description] These are great with chicken or a roast. They are also great for lunch, just microwave for 5 minutes, they keep in the frige for 3 days. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Vegetable", "Low Protein", "Low Cholesterol", "Kid Friendly", "Weeknight", "Microwave", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1", "1", "1/2", "1", NA, NA] [RecipeIngredientParts] ["russet potatoes", "butter", "onion", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 415.6 [FatContent] 25.0 [SaturatedFatContent] 6.6 [CholesterolContent] 25.2 [SodiumContent] 409.4 [CarbohydrateContent] 44.2 [FiberContent] 7.3 [SugarContent] 4.1 [ProteinContent] 6.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425F degrees. Microwave pierced potatoes on high for 12 minutes. Bake for 15 minutes. Slice off the tops of the potatoes. Scoop out the pulp, keep skins intact. Mash pulp in a bowl. Heat a skillet over medium heat, add butter and onion. Saute until onion is tender. Add onion, broccoli and ranch dressing to potato pulp. Mix well. Brush the outside of the potato skins with oil. Spoon potato mixture into the shells. Place on baking sheet. Bake until heated through, about 15 minutes. Salt and pepper to taste.
[Name] Margarita Pie [AuthorId] 18660 [AuthorName] Dawn399 [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2001-11-06T18:16:00Z [Description] Who says you can't have your pie and "drink " it too! This tastes like a Margarita. For when you're feeling adventerous... [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Tex Mex", "Southwestern U.S.", "Mexican", "Weeknight", "Freezer", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "1/4", "1", "1/3", "2", "2", "1 -2", "1"] [RecipeIngredientParts] ["sugar", "butter", "sweetened condensed milk", "fresh lime juice", "triple sec", "heavy cream"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 575.5 [FatContent] 31.7 [SaturatedFatContent] 20.0 [CholesterolContent] 94.8 [SodiumContent] 289.9 [CarbohydrateContent] 68.2 [FiberContent] 0.1 [SugarContent] 66.8 [ProteinContent] 8.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Crust--------. Combine crushed pretzels and sugar. Add melted butter. Press into a nine inch pie pan and chill. Filling-------. In a mixing bowl combine condensed milk, lime juice, tequila, and Triple Sec. Add food coloring. Fold whipped cream into mixture. Pour into chilled crust and freeze for 3-4 hours or until firm. Garnish with a slice of lime.
[Name] Carolyn's Shrimp Creole [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-11-06T18:16:00Z [Description] This is a recipe that has evolved over the years. Note: you may substitute any fresh seafood such as clams or crab for the shrimp. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Creole", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "2", "1", "1", "2", "6", "1", "1/4", "1/2", "2", "2", "1", NA] [RecipeIngredientParts] ["flour", "onions", "bell pepper", "garlic", "tomatoes", "tomato sauce", "tomato paste", "water", "salt", "crushed red pepper flakes", "black pepper", "okra", "raw shrimp", "smoked sausage", "rice"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 562.5 [FatContent] 38.2 [SaturatedFatContent] 8.4 [CholesterolContent] 169.2 [SodiumContent] 1789.6 [CarbohydrateContent] 23.1 [FiberContent] 3.0 [SugarContent] 6.7 [ProteinContent] 32.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large stock pot, heat oil until hot, stir in flour. Cook flour stirring often until flour reaches a medium brown color. Add onions, peppers and garlic. Cook until soft. Add tomatoes, tomato sauce& paste, mix well. Cook about 5 minutes. Add salt, water, red& black peppers. Fry sausage in a separate skillet and drain excess fat. Add sausage and okra. Simmer about 1 hour. Add shrimp, cook 15 minutes. Serve with hot cooked rice.
[Name] Chicken and Apples in Cream [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-11-06T18:16:00Z [Description] Make and share this Chicken and Apples in Cream recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Apple", "Fruit", "Meat", "European", "Winter", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1", "2", "2", "1", "1/4", "1", "1/2", "3", "4", "1"] [RecipeIngredientParts] ["unsalted butter", "leek", "tart apples", "flour", "salt", "pepper", "heavy cream", "fresh lemon juice", "chicken", "fresh chives"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 299.8 [FatContent] 18.3 [SaturatedFatContent] 10.8 [CholesterolContent] 57.8 [SodiumContent] 687.0 [CarbohydrateContent] 37.1 [FiberContent] 3.4 [SugarContent] 16.9 [ProteinContent] 4.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat the butter in a large skillet over medium heat and cook the leeks, stirring until softened and beginning to brown, about 10 minutes Add the apples and cook, stirring occasionaly, until softened, about 10 minutes Sprinkle on the flour, salt and pepper, and stir. Cook 3 minutes then add the stock and cream. Cook 3-5 minutes until the sauce is thickened. Season with the lemon juice. Stir in the chicken and heat through. Sprinkle with chives and serve.
[Name] Philippine Chicken (Crock Pot) [AuthorId] 10113 [AuthorName] southern chef in lo [CookTime] PT8H [PrepTime] PT5M [TotalTime] PT8H5M [DatePublished] 2001-11-06T18:16:00Z [Description] Make and share this Philippine Chicken (Crock Pot) recipe from Food.com. [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/4", "2"] [RecipeIngredientParts] ["chicken", "water", "vinegar", "soy sauce", "garlic cloves"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 12.3 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 671.7 [CarbohydrateContent] 1.0 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Put all the ingredients in the crock pot. Cook for 6 to 8 hours on low. Serve over rice.
[Name] Leona's Sour Sauerkraut and Kielbasa [AuthorId] 22920 [AuthorName] Leona [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-11-06T18:16:00Z [Description] I came up with this recipe because I like the slight bitterness of the sauerkraut instead of the traditional sweet. Give it a try--you want be sorry! My hubby begs for it--lol. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Potato", "Vegetable", "Meat", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "3/4 - 1 1/2", "2", "5 -6", "1"] [RecipeIngredientParts] ["garlic powder", "pepper", "season salt", "butter", "sauerkraut", "kielbasa"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 570.6 [FatContent] 44.1 [SaturatedFatContent] 21.7 [CholesterolContent] 110.8 [SodiumContent] 1831.7 [CarbohydrateContent] 32.5 [FiberContent] 6.9 [SugarContent] 5.6 [ProteinContent] 13.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Fry kielbasa in pan approximately 5 minutes (turning occasionally]; set aside. Strain sauerkraut (do not rinse] and let sit. Wash and cut potatoes in half. Boil potatoes approximately 8 minutes. Put stick of butter in frying pan (I use the one that I fried the kielbasa in -- less mess and absorbs the flavor]. Put sauerkraut on top of butter (level it]. Cook sauerkraut until lightly brown (flipping occasional as not to burn]. You can either use a crock pot at this point or a large pot on the stove. Combine all ingredients listed above into pot and mix well. Add 1/2 stick butter to top. Cover for approximately 30 minutes or until potatoes are fork tender. Serve!
[Name] Cheesy Seafood Muffies [AuthorId] 18660 [AuthorName] Dawn399 [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-11-06T18:16:00Z [Description] A decadent treat from one of my Florida cookbooks. This makes a nice appetizer, or snack, or indulgence.... [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Crab", "Cheese", "Broil/Grill", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1 1/2", "1/2", "7", "6"] [RecipeIngredientParts] ["butter", "cheese spread", "mayonnaise", "English muffins"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 362.3 [FatContent] 21.5 [SaturatedFatContent] 13.3 [CholesterolContent] 67.6 [SodiumContent] 1002.5 [CarbohydrateContent] 27.4 [FiberContent] 2.0 [SugarContent] 2.0 [ProteinContent] 15.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix butter, cheese, mayonniase, and garlic salt. Stir in crabmeat. Spread on muffins. Freeze at least 10 minutes. Broil 5- 10 minutes until hot and bubbly. Serve warm.
[Name] Cocoa Pecan Pie [AuthorId] 8770 [AuthorName] Sivadmil [CookTime] PT1H50M [PrepTime] PT20M [TotalTime] PT2H10M [DatePublished] 2001-11-06T18:16:00Z [Description] This version of pecan pie includes cocoa, which darkens the color, adds complexity to the flavor and hints at even greater indulgence without, miraculously, adding fat. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2/3", "1/3", "1", "3", "1/2", "1/3", "1", "1 1/2", "1", "3", "1/2", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "graham cracker crumbs", "sugar", "margarine", "butter", "brown sugar", "light corn syrup", "vanilla", "egg", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 352.4 [FatContent] 11.6 [SaturatedFatContent] 2.4 [CholesterolContent] 26.1 [SodiumContent] 132.2 [CarbohydrateContent] 62.2 [FiberContent] 2.2 [SugarContent] 28.3 [ProteinContent] 5.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 375 deg F. Spray 9-inch pie pan with nonstick cooking spray. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, graham cracker crumbs and sugar; mix well. Add margarine; mix well. Press firmly in bottom and up sides of sprayed pie pan. In large bowl, combine brown sugar and cocoa; mix well. Aded all remaining filling ingredients except pecans (corn syrup to egg whites]; stir until smooth. Stir in pecans. Pour into crust. Bake at 375 deg F for 28 to 38 minutes or until center is puffed and knife inserted in center comes out clean. Cool on wire rack for at least 1 hour or until completely cooled. Serve at room temperature or refrigerate until serving time. To serve, spoon or pipe whipped topping around edge of pie.
[Name] Five-Alive Punch [AuthorId] 22806 [AuthorName] Terrye Harris [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-11-06T18:16:00Z [Description] Make and share this Five-Alive Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2"] [RecipeIngredientParts] "ginger ale" [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 42.8 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 8.8 [CarbohydrateContent] 11.0 [FiberContent] 0.0 [SugarContent] 10.9 [ProteinContent] 0.0 [RecipeServings] 32.0 [RecipeYield] nan [RecipeInstructions] "Mix five alive with sherbet in punch bowl then add ginger ale."
[Name] Salsa [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-11-06T18:16:00Z [Description] Make and share this Salsa 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/13/88/7/picJywgYx.jpg" [RecipeCategory] Sauces [Keywords] ["Lunch/Snacks", "Vegetable", "Vegan", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1/2", "1", "1/4", "3"] [RecipeIngredientParts] ["stewed tomatoes", "onion", "garlic", "lime", "salt", "fresh cilantro"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 38.4 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 613.0 [CarbohydrateContent] 9.3 [FiberContent] 1.5 [SugarContent] 6.0 [ProteinContent] 1.3 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Combine the tomatoes, onion, garlic, lime juice, salt, jalapenos and cilantro in a blender or food processor. Blend on low to desired smoothness.
[Name] Praline-Pumpkin Pie [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-11-06T18:16:00Z [Description] Make and share this Praline-Pumpkin Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Vegetable", "Nuts", "Low Cholesterol", "Healthy", "Kosher", "Potluck", "Winter", "Christmas", "Hanukkah", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3 1/2", "1", "1/4", "3", NA, "1", "1", "1/2", "1", "3", "2", "1", "1/2", "1 1/2", "1/4", "1/4", "2", "1", "1/3", "1/4", "1 1/2"] [RecipeIngredientParts] ["all-purpose flour", "granulated sugar", "salt", "vegetable shortening", "pumpkin", "2% low-fat milk", "brown sugar", "all-purpose flour", "maple syrup", "Bourbon", "ground cinnamon", "salt", "vanilla extract", "ground nutmeg", "ground allspice", "egg", "pecans", "brown sugar", "maple syrup"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 293.0 [FatContent] 9.6 [SaturatedFatContent] 2.3 [CholesterolContent] 28.9 [SodiumContent] 263.0 [CarbohydrateContent] 45.1 [FiberContent] 1.3 [SugarContent] 28.3 [ProteinContent] 5.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Combine 1/4 cup flour and ice water; stir with a whisk until well-blended. Set aside. Combine 3/4 cup flour, granulated sugar, and 1/4 teaspoon salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add ice-water mixture; mix with a fork until flour mixture is moist. Gently press mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into an 11-inch circle; chill 10 minutes or until plastic wrap can be easily removed. Remove 1 sheet of plastic wrap. Fit dough into a 9-inch pie plate coated with cooking spray; remove top sheet of plastic wrap. Fold edges of dough under; flute. Pierce bottom and sides with a fork. Place a 10-inch square of foil over dough. Place pie weights evenly over foil. Bake at 400 degrees for 5 minutes; cool on a wire rack. Remove foil and pie weights. Combine pumpkin and next 12 ingredients; stir well with a whisk. Pour into crust. Bake at 400 degrees for 40 minutes; shield edges of crust with foil after 30 minutes. Combine nuts, 1/4 cup brown sugar, and 1 1/2 teaspoons syrup. Sprinkle over pie; bake an additional 15 minutes or until filling is set. Cool completely on a wire rack.
[Name] Garlic Croutons [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-11-06T18:16:00Z [Description] Make and share this Garlic Croutons recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] ["Oven", "Easy"] [RecipeIngredientQuantities] ["4", "1", "3"] [RecipeIngredientParts] ["butter", "garlic"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 156.3 [FatContent] 8.6 [SaturatedFatContent] 5.1 [CholesterolContent] 20.4 [SodiumContent] 249.5 [CarbohydrateContent] 16.8 [FiberContent] 1.0 [SugarContent] 0.1 [ProteinContent] 2.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F (175 degrees C]. 2 In a large saute pan, melt butter over medium heat. Stir in garlic; cook and stir for 1 minute. Add bread cubes, and toss to coat. Spread on a baking sheet. 3 Bake for 15 minutes, or until crisp and dry. Check frequently to prevent burning. Cool.
[Name] Cranberry Stuffing [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-11-06T18:16:00Z [Description] I dont get to make this often as my family hates cranberries-great in cornish game hens and chicken, or as a side with baked ham or as a stuffing for accorn squash. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/4", "1/4", "1/4", "2", "1/2", "4", "4", "1/2", "1", NA] [RecipeIngredientParts] ["water", "fresh cranberries", "sugar", "celery", "onion", "parsley", "walnuts", "butter", "salt", "water"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 620.7 [FatContent] 19.1 [SaturatedFatContent] 4.6 [CholesterolContent] 10.1 [SodiumContent] 1405.5 [CarbohydrateContent] 96.4 [FiberContent] 7.2 [SugarContent] 21.1 [ProteinContent] 16.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine cranberries and sugar. Cook celery, onion and parsley in butter until just tender. Toss together remaining ingredients and add a bit of water if needed.
[Name] Scarlet Chicken [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H25M [PrepTime] PT20M [TotalTime] PT1H45M [DatePublished] 2001-11-06T18:16:00Z [Description] This is originally a Passover recipe, but it works well for Thanksgiving too, just substitute flour or corn starch for the potato starch. This recipe also freezes well. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "High Protein", "Kosher", "Free Of...", "High In...", "Potluck", "Hanukkah", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "6", "1/2", "1/2", "1/2", "3"] [RecipeIngredientParts] ["bing cherry", "dried cranberries", "chicken breasts", "sherry wine", "brown sugar", "potato starch"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 459.0 [FatContent] 20.2 [SaturatedFatContent] 5.8 [CholesterolContent] 139.2 [SodiumContent] 142.6 [CarbohydrateContent] 18.8 [FiberContent] 0.6 [SugarContent] 16.3 [ProteinContent] 45.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 degrees Fahrenheit. Place the dried fruit in a medium bowl filled with hot water and let stand for 10 to 15 minutes. Drain and set aside. Lay the chicken pieces, skin side up, in an oblong baking pan. In a medium bowl, combine the orange juice, sherry and brown suar. Mix well, then stir in the dried cherries and cranberries and potato starch. Stir together, making sure the potato starch is dissolved. Pour the sauce over the chicken pieces and bake, uncovered, for 45 minutes. Baste and bake 30 to 40 more minutes, covering the baking pan with aluminum foil during the last 15 minutes. The chicken should look a little crispy on top, and the sauce should begin to thicken. If the sauce gets too thick, add about 1/4 cup orange juice or water during the last 15 minutes of baking.
[Name] Time/Life Swedish Meatballs [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT1H [PrepTime] PT1H30M [TotalTime] PT2H30M [DatePublished] 2001-11-06T18:16:00Z [Description] According to the 1968 Time/Life book, Foods of the World: The Cooking of Scandinavia, this recipe makes true Swedish meatballs. The proper name is Sma Kottbullar. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Swedish", "Scandinavian", "European", "Potluck", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "4", "1", "3", "1", "1/3", "1", "1", "1", "2", "2", "1", "3/4"] [RecipeIngredientParts] ["butter", "onions", "potato", "lean ground beef", "heavy cream", "salt", "egg", "fresh parsley", "butter", "flour", "heavy cream"] [AggregatedRating] 4.5 [ReviewCount] 21.0 [Calories] 612.5 [FatContent] 44.4 [SaturatedFatContent] 21.4 [CholesterolContent] 199.9 [SodiumContent] 819.1 [CarbohydrateContent] 24.5 [FiberContent] 2.5 [SugarContent] 1.6 [ProteinContent] 28.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a small frying pan, melt the tbsp of butter over med heat; when foam subsides, add onions and cook for about 5 minutes until they are soft and translucent but not brown. In a large bowl, combine the onions, mashed potato, bread crumbs, meat, cream, salt, egg and parsley; knead vigorously with both hands or beat with a wooden spoon until all of the ingredients are well blended and the mixture is smooth and fluffy. Shape into small balls about one inch in diameter. Arrange meatballs in one layer on a baking sheet or flat tray, cover with plastic wrap, and chill for at least 1 hour before cooking. Over high heat, in a large heavy skillet, melt the 2 tbsp butter and 2 tbsp oil; when the foam subsides, add the meatballs, 8 to 10 at a time. Reduce the heat to medium and fry balls on all sides, shaking pan almost constantly to roll the balls around in the hot fat to help keep their shape. In 8 to 10 minutes the meatballs should be brown outside and show no trace of pink inside when one is broken open with a knife. Add more butter and oil as needed to the skillet as you fry each batch, and transfer finished meatballs to a casserole dish and keep warm in a 200F oven. If you want to make a sauce, the book recommends making one with the pan juices; here's how. Remove pan from heat and pour off all fat; stir in 1 tbsp of flour. Quickly stir in 3/4 cup of light or heavy cream and boil the sauce over medium heat for 2 or 3 minutes, stirring constantly, until it is thick and smooth. Pour over meatballs and serve with noodles or potatoes.

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