Split (1)

train · 523k rows

text stringlengths 165 61.8k
[Name] Chicken Brunch Bake [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-11-06T18:16:00Z [Description] Make and share this Chicken Brunch Bake recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Chicken", "Poultry", "Rice", "Meat", "Kid Friendly", "Potluck", "Weeknight", "Brunch", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["9", "3", "4", "1/2", "1/2", "2", "1 1/2", "4"] [RecipeIngredientParts] ["chicken broth", "chicken", "pimiento", "fresh parsley", "salt", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 148.9 [FatContent] 4.0 [SaturatedFatContent] 1.1 [CholesterolContent] 105.8 [SodiumContent] 513.9 [CarbohydrateContent] 19.7 [FiberContent] 0.8 [SugarContent] 1.7 [ProteinContent] 7.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, toss bread cubes and broth. Add chicken, rice, pimentos (if desired], parsley, and salt (if desired]; mix well. Transfer to a greased 13x9x2 inch baking dish. Pour eggs over all. Bake, uncovered, at 325 degrees for 1 hour or until a knife inserted comes out clean.
[Name] Vegan Chocolate Cheesecake [AuthorId] 9240 [AuthorName] Lindsey Lawrence [CookTime] PT12H [PrepTime] PT5M [TotalTime] PT12H5M [DatePublished] 2001-11-06T18:16:00Z [Description] This recipe works with my Graham Cracker Crust recipe. It's from "How it all Vegan" by Tanya Barnard and Sarah Kramer, one of my favorite cookbooks. It doesn't taste vegan at all; my boyfriend loves it even though tofu generally makes him ill. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Vegan", "Kid Friendly", "Weeknight", "Refrigerator", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1 - 1 1/2", "3/4", "2", "1/4", "1/2", "1"] [RecipeIngredientParts] ["medium firm tofu", "margarine", "dry sweetener", "cocoa powder", "vanilla extract", "salt", "soymilk", "graham cracker pie crust"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 418.9 [FatContent] 34.2 [SaturatedFatContent] 6.5 [CholesterolContent] 0.0 [SodiumContent] 503.9 [CarbohydrateContent] 24.0 [FiberContent] 3.5 [SugarContent] 10.4 [ProteinContent] 9.7 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] Using a blender or food processor (I prefer a hand-held mixer] blend all the ingredients until smooth. Pour ingredients into a cheesecake pan which has been lined with graham cracker pie crust. Chill for 12 hours before eating.
[Name] Danish Pork Liver Pate [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 2001-11-06T18:16:00Z [Description] Traditional liver pate served on open faced sandwiches with mushrooms, bacon and Danish cucumber pickles. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Beef Organ Meats", "Beef Liver", "Pork", "Meat", "Danish", "Scandinavian", "European", "Christmas", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "10", "1", "3", "1/4", "1/4", "2", "2", "1", "1/4"] [RecipeIngredientParts] ["calf liver", "onion", "anchovies", "flour", "eggs", "salt", "pepper", "allspice"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 3834.5 [FatContent] 346.9 [SaturatedFatContent] 169.2 [CholesterolContent] 2129.0 [SodiumContent] 5659.6 [CarbohydrateContent] 50.1 [FiberContent] 3.4 [SugarContent] 5.2 [ProteinContent] 119.8 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] ["Put the liver, anchovies, suet & onion through a meat chopper at least 3 times or use a food processor.", "The mixture should be quite fine in the texture. Mix in the flour, cream, eggs, salt, pepper & allspice.", "Spoon the mixture into a buttered loaf pan.", "Put it in a pan of water and bake in a 350F oven for an hour.", "If the pate is browning too quickly place a piece of foil loosely over it. To serve, unmold the pate.", "Serve with fried mushrooms, bacon bits, and [b][Danish White Cucumber Pickles][/recipe] and Danish rye bread." ]
[Name] Fuss-Free Biryani Chicken [AuthorId] 8770 [AuthorName] Sivadmil [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-11-06T18:16:00Z [Description] Biryani is an authentic Indian dish that combines highly seasoned rice with meat, fish or poultry. This is an easy take on the authentic dish. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Asian", "Indian", "Spicy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1", "1/4", "1/4"] [RecipeIngredientParts] ["butter", "boneless skinless chicken breasts", "mild curry paste", "medium curry paste", "chicken bouillon", "light sour cream"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 167.4 [FatContent] 4.3 [SaturatedFatContent] 2.2 [CholesterolContent] 76.1 [SodiumContent] 97.9 [CarbohydrateContent] 0.4 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 27.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large frying pan set over medium high heat, melt butter. Lightly sprinkle chicken with salt and pepper. Add chicken to pan and cook until lightly browned, about 2 minutes per side. Whisk curry paste with wine until fairly well blended. Pour over chicken. Reduce heat to medium-low. Cover and simmer until chicken feels springy, about 4 minutes per side. Remove chicken to a platter. Loosely cover to keep warm. Then increase heat to high and boil sauce until reduced to approximately 3 tablespoons, about 3 minutes. Stir in sour cream, if using. Drizzle sauce over chicken and serve with basmati rice and stir-fried crunchy vegetables.
[Name] Bourguigonne of Chicken [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2001-11-06T18:16:00Z [Description] Make and share this Bourguigonne of Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "European", "Winter", "Weeknight", "Roast", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1 3/4", "3", "2/3", "16", "2", "1", "2/3", "2/3", "1", NA] [RecipeIngredientParts] ["chicken", "button mushrooms", "rindless smoked streaky bacon", "shallots", "garlic", "flour", "bouquet garni"] [AggregatedRating] nan [ReviewCount] nan [Calories] 213.2 [FatContent] 14.4 [SaturatedFatContent] 1.9 [CholesterolContent] 1.2 [SodiumContent] 70.0 [CarbohydrateContent] 18.6 [FiberContent] 0.6 [SugarContent] 1.5 [ProteinContent] 4.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Heat the oil in an ovenproof casserole and brown the chicken all over.", "Remove from the casserole with a slotted spoon.", "Add the mushrooms, bacon, shallots and garlic.", "Cook for 4 minutes.", "Return chicken to the casserole, sprinkle with flour.", "Cook for 2 minutes, stirring.", "Add the wine and chicken stock, stir until boiling.", "Add the bouquet garni and season well with salt and pepper.", "Cover and bake in a 200F preheated oven for 1 1/2 hours.", "Remove the bouquet garni.", "Serve with crostini." ]
[Name] Mary's Biscuits [AuthorId] 6836 [AuthorName] Mary Scheffert [CookTime] PT12M [PrepTime] PT30M [TotalTime] PT42M [DatePublished] 2001-11-07T13:28:00Z [Description] These biscuits are a "must" to go along with My Dad's Favorite Chicken & Noodles. They are also good with butter & jam, or honey, or ....... [Images] character(0) [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "High In...", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "2", "4", "1", "1/2", "1", "1 1/3"] [RecipeIngredientParts] ["flour", "baking powder", "sugar", "cream of tartar", "salt", "shortening", "milk"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 327.1 [FatContent] 18.5 [SaturatedFatContent] 5.0 [CholesterolContent] 3.8 [SodiumContent] 292.6 [CarbohydrateContent] 35.2 [FiberContent] 1.1 [SugarContent] 1.5 [ProteinContent] 5.2 [RecipeServings] nan [RecipeYield] 12 biscuits [RecipeInstructions] Combine dry ingredients in a large bowl. Cut in shortening with a pastry blender, until mixture resembles coarse crumbs. Cover bowl& refrigerate for about 30 minutes (this step can be skipped, but it makes the dough easier to handle if it's cold]. Make a well in the center of the mixture& add milk all at once. Stir just until dough clings together. Preheat oven to 450F degrees. On a lightly floured surface, knead dough gently 10-12 strokes (don't over-knead or handle dough too much, or it will become tough]. Roll or pat dough to 1/2\" thickness. Cut with a floured 2 1/2\" biscuit cutter--cut straight down to the board, then twist& lift cutter--dipping cutter into flour after each cut. Transfer biscuits to an ungreased baking sheet. Place biscuits so they're almost touching, and press two fingers lightly into top of each biscuit. Bake 10-12 minutes or until golden. Remove to wire rack to cool completely. *Note:Placing biscuits close together on baking sheet helps them to rise, as they\"climb\" on each other. Also, pressing your fingers into the center of each biscuit keeps the middles from rising higher than the sides.
[Name] Bruschetta [AuthorId] 23073 [AuthorName] Chibi [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-11-07T13:28:00Z [Description] Make and share this Bruschetta 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/13/89/9/pic56lhLo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/89/9/picieZhkB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/89/9/picogNsea.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["European", "Broil/Grill", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["8", "1/3", "5", "2 1/2", "1 1/4", "1/2"] [RecipeIngredientParts] ["baguette", "garlic cloves", "diced tomatoes", "mozzarella cheese", "dried basil"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 228.1 [FatContent] 13.6 [SaturatedFatContent] 3.6 [CholesterolContent] 13.8 [SodiumContent] 274.2 [CarbohydrateContent] 19.1 [FiberContent] 0.8 [SugarContent] 1.0 [ProteinContent] 7.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Grill or toast bread on both sides. Sauté garlic in oil over a medium heat for a couple minutes, taking care not to let the garlic brown. Brush one side of each piece of bread with the garlic oil. Place a layer of tomatoes over the oil on the bread. Sprinkle with cheese, and then basil. Bake in a preheated 400°F oven for 8-10 minutes, and then place under broiler for another 1-2 minutes.
[Name] Texas Hash [AuthorId] 23113 [AuthorName] Janet [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2001-11-07T13:28:00Z [Description] One casserole serves about 4 (of course, we like to eat!). Can't remember where the recipe came from, but it's really easy to make and makes a great "quick" meal when you freeze one of them. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "Meat", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "2", "2", "3", "2", "2", "2", "1", "1", "1"] [RecipeIngredientParts] ["olive oil", "green bell peppers", "onions", "celery ribs", "chili powder", "tomatoes", "salt", "spaghetti", "cheddar cheese"] [AggregatedRating] 3.0 [ReviewCount] 5.0 [Calories] 3092.1 [FatContent] 168.8 [SaturatedFatContent] 78.9 [CholesterolContent] 542.0 [SodiumContent] 2927.4 [CarbohydrateContent] 210.9 [FiberContent] 18.2 [SugarContent] 26.1 [ProteinContent] 179.9 [RecipeServings] nan [RecipeYield] 2 casseroles [RecipeInstructions] Heat olive oil in large skillet. Add onion, green pepper and celery. Cook over moderate heat until tender. Push vegetables to side of skillet; add meat and cook and stir until it loses its pink color. Mix meat and vegetables together. Cover and simmer 3 minutes over low heat. Remove any excess fat. Add tomatoes, chili powder (add to taste], salt and pepper. Cover and simmer 20 minutes. While meat is cooking, cook spaghetti and drain. Mix spaghetti and meat mixture together and pour into a 2-quart casserole. Chill until ready to bake. Top with grated cheese and bake in a preheated 350 oven until bubbling hot, about 25- 30 minutes. Can make additional casserole and freeze.
[Name] Simple Spinach Soup [AuthorId] 21613 [AuthorName] Gidget [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-11-07T13:28:00Z [Description] Make and share this Simple Spinach Soup recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "Swiss", "European", "Low Protein", "Low Cholesterol", "Winter", "< 30 Mins", "Stove Top", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "2 -3", "2", "1 1/2", "400", "1", "1", NA] [RecipeIngredientParts] ["onion", "garlic cloves", "butter", "olive oil", "frozen chopped spinach", "dry white wine", "dried tarragon"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 231.4 [FatContent] 11.0 [SaturatedFatContent] 4.9 [CholesterolContent] 26.7 [SodiumContent] 670.3 [CarbohydrateContent] 20.9 [FiberContent] 3.4 [SugarContent] 7.8 [ProteinContent] 13.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat the butter/oil in a saucepan. Saute the onions and garlic until the onion softens. Add the stock and bring to a boil. Add the defrosted spinach, dried tarragon and white wine (if used]. Reduce heat to a simmer for about 20 minutes. Just before serving you may have to use a stab-mixer to get the right consistency. Season with Salt and Pepper.
[Name] Rich chocolate chip cookies [AuthorId] 23081 [AuthorName] Jodi4497 [CookTime] PT15M [PrepTime] PT1H [TotalTime] PT1H15M [DatePublished] 2001-11-07T13:28:00Z [Description] These cookies always get rave reviews and disappear quickly. After tampering and trying to perfect many chocolate chip cookie recipes, I finally came up with this one, which is my favorite. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/4", "1", "1/2", "1", "2", "1", "1", "1/2", "1/2", "1 1/2", "1/2", "1 1/2", NA, "3/4"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "baking soda", "cinnamon", "eggs", "vanilla", "salt", "butter", "shortening", "dark brown sugar", "granulated sugar", "chocolate chips", "chocolate", "pecans", "walnuts"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 3166.4 [FatContent] 170.8 [SaturatedFatContent] 68.6 [CholesterolContent] 333.5 [SodiumContent] 2137.4 [CarbohydrateContent] 404.9 [FiberContent] 15.2 [SugarContent] 280.6 [ProteinContent] 30.4 [RecipeServings] nan [RecipeYield] 2-3 dozen [RecipeInstructions] sift flour, baking powder, baking soda, and cinnamon in a medium sized bowl and set aside. Mix eggs, vanilla, and salt together and set aside. Mix sugars together in a large bowl until combined and then add melted butter and shortening. Mix until smooth. Add egg, vanilla and salt and mix until creamy. Add dry ingredients and mix until combined. Stir in chocolate and nuts. Refridgerate dough before shaping (dough is very soft unless]. Roll dough into balls and freeze until they are very firm, about 30-40 minutes. Bake at 400 degrees for about 15 minutes. Remove cookies just when they begin to turn golden brown. Cool cookies on baking sheet 1-2 minutes before transferring.
[Name] Smoked Salmon - Pickled [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT288H [PrepTime] PT30M [TotalTime] PT288H30M [DatePublished] 2001-11-07T13:28:00Z [Description] Our son catches it and smokes it, we pickle it, a wonderful combination of tastes! Serve alone or on buttered rye bread rounds as an appy or starter. Looks great on a buffet table. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/90/4/picacyWiS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/90/4/picOB7Ltx.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Canadian", "Potluck", "Christmas", "Thanksgiving", "Weeknight", "No Cook", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1/2", "3", "1", NA, "1", NA, NA] [RecipeIngredientParts] ["smoked salmon", "Spanish onion", "wine vinegar", "garlic", "bay leaf", "dill", "bay leaf"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 169.1 [FatContent] 18.2 [SaturatedFatContent] 2.4 [CholesterolContent] 0.0 [SodiumContent] 0.6 [CarbohydrateContent] 2.0 [FiberContent] 0.3 [SugarContent] 0.8 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["In a medium deep ceramic bowl, just wide enough to hold a slice of smoked salmon spread out flat.", "Divide the onion slices into separate rings and arrange alternate layers of smoked salmon and onion in the bowl.", "Combine the oil, wine vinegar and garlic in a separate bowl and whisk well.", "Season with salt and pepper and add the bay leaf.", "Pour the marinade over the salmon and onions, cover tightly and leave to marinate in the refrigerator for 8 to 12 days.", "When serving, drain off the marinade and garnish each salmon slice with onion rings, bay leaves, fresh dill or both." ]
[Name] Cheesy Chicken Enchiladas [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2001-11-07T13:28:00Z [Description] This is loosely based upon a recipe that I found almost 30 years ago in the KC newspaper. Over the years it has further evolved and is still a family favorite. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Tex Mex", "Southwestern U.S.", "< 60 Mins"] [RecipeIngredientQuantities] ["8", "2 1/2", "2", "1", "1", "12"] [RecipeIngredientParts] ["sour cream", "cheddar cheese", "chicken", "tomatoes", "corn tortillas"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 612.4 [FatContent] 39.2 [SaturatedFatContent] 23.1 [CholesterolContent] 100.5 [SodiumContent] 978.0 [CarbohydrateContent] 43.1 [FiberContent] 6.3 [SugarContent] 4.7 [ProteinContent] 24.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix Chicken, 1 cup cheese and chopped tomatoes. Completely, but lightly cover both sides of one tortilla with cooking spray like PAM, then place the tortilla on a microwave-safe plate. Completely but lightly cover one side of the next tortilla and place it atop the first tortilla, sprayed side up. Repeat above step until all tortillas are stacked, then microwave the entire stack on high for 5 minutes and allow to cool. Fill tortillas with chicken mixture; roll up and place in an ungreased 9 x 13-inch pan. Heat sour cream and enchilada sauce in a pan and stir until thoroughly mixed. Pour over enchiladas. Use remaining cheese to sprinkle over sauce. Bake at 350 degrees for 40 minutes. Cheese will be hot and bubbly.
[Name] Stroganoff [AuthorId] 23073 [AuthorName] Chibi [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-11-07T13:28:00Z [Description] This recipe was used by both my mother and my mother-in-law. It's been a favorite of our families for years, and is both easy and delicious. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/90/6/Q9VU7FNjTAiT1UFtzv6X_beef-stroganoff-1226.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/90/6/uq6dvaKxQjeksdlHJHFd_beef-stroganoff-1214.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/90/6/V2EVmAjCRrKncTziW7l8_beef-stroganoff-1238.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/90/6/picP8PTKJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/90/6/picraqd5s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/90/6/picMQAwZn.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Meat", "Kid Friendly", "< 30 Mins", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1/8", "1/2", "1", "1", NA] [RecipeIngredientParts] ["ground beef", "onion", "garlic powder", "salt", "pepper", "sour cream"] [AggregatedRating] 4.5 [ReviewCount] 65.0 [Calories] 430.5 [FatContent] 32.9 [SaturatedFatContent] 14.3 [CholesterolContent] 107.0 [SodiumContent] 726.6 [CarbohydrateContent] 9.4 [FiberContent] 0.5 [SugarContent] 4.0 [ProteinContent] 23.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown beef in large skillet. Add onions and cook until onions are translucent. Drain grease. Stir in condensed soup, then garlic powder, salt, and pepper. Allow to simmer until all other parts of meal are prepared. Minutes before it's time to serve, stir in the sour cream completely and heat through. Serve over egg noodles.
[Name] Baked Pate [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-11-07T13:28:00Z [Description] Very easy to make, delicious pate. A substantial starter or great dish for a buffet. Serve with crusty french loaf or crackers. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Chicken", "Poultry", "Meat", "Canadian", "Christmas", "< 60 Mins", "Oven", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1", "3", "6", "1", "1", "1", "1", "1", "3"] [RecipeIngredientParts] ["raw chicken", "turkey", "garlic", "shallot", "bacon", "prosciutto", "egg", "brandy", "salt", "cayenne", "cinnamon", "bay leaves"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 76.2 [FatContent] 5.4 [SaturatedFatContent] 1.9 [CholesterolContent] 43.8 [SodiumContent] 111.0 [CarbohydrateContent] 0.7 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 4.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["In a blender, food grinder or processor (using the steel knife blade], mix the chicken, veal, garlic and shallot until fine.", "Add the remaining ingredients except the bay leaves and grind everything until the mixture is smooth and finely chopped.", "Place in a 2 cup tureen or mold with the bay leaves decorating the top.", "Bake in a preheated oven at 400 degrees for 40 minutes or until the pate pulls away from the sides and is brown on top.", "Cover and refrigerate when cold.", "Leave bay leaves on pate as a garnish." ]
[Name] Asparagus Casserole [AuthorId] 2693 [AuthorName] linda shoaf [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-11-07T13:28:00Z [Description] Make and share this Asparagus Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1/2", "1", "1", NA] [RecipeIngredientParts] ["asparagus", "mushroom", "mayonnaise", "cheddar cheese", "butter"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 207.7 [FatContent] 11.9 [SaturatedFatContent] 5.2 [CholesterolContent] 19.8 [SodiumContent] 711.2 [CarbohydrateContent] 16.5 [FiberContent] 3.0 [SugarContent] 3.6 [ProteinContent] 9.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] BUTTER CASSEROLE DISH AND LAYER ASPARAGUS, PEAS AND MUSHROOMS. MIX SOUP AND MAYONNAISE AND SPREAD OVER ABOVE. TOP WITH CHEESE THEN CRUSHED CRACKERS AND DOT LIBERALLY WITH BUTTER. BAKE AT 375 DEGREES FOR 30 TO 40 MINUTES.
[Name] Orzo a La Melanie [AuthorId] 22412 [AuthorName] Melanie Singh [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-11-07T13:28:00Z [Description] A colorful pasta dish, which can be served as a side dish, as a lunch and is particularly good for a buffet as it does not mind sitting around and tastes just as good at room temperature. I like this recipe because everyone in my house likes it (a rare occurrence) and because any vegetable can be substituted as long as it is cut up small. For vegetarians substitute vegetable stock. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/90/9/piczDW6M4.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Vegetable", "European", "Kid Friendly", "Potluck", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "4", "1", "1", "1", "1", "1/2", "1/2", "3", "1/2", NA, NA] [RecipeIngredientParts] ["orzo pasta", "salt", "olive oil", "red bell pepper", "carrot", "green onions", "garlic", "zucchini", "tomatoes", "tomato sauce", "parmesan cheese", "salt", "fresh ground black pepper"] [AggregatedRating] 5.0 [ReviewCount] 21.0 [Calories] 216.8 [FatContent] 7.1 [SaturatedFatContent] 2.9 [CholesterolContent] 12.9 [SodiumContent] 1058.8 [CarbohydrateContent] 29.5 [FiberContent] 3.1 [SugarContent] 5.8 [ProteinContent] 9.4 [RecipeServings] 6.0 [RecipeYield] 8-12 For buffet [RecipeInstructions] Cook orzo with salt according to packet instructions. Heat the oil in a large frying pan. Sauté red pepper and carrot on a low heat for 10 minutes until softened. Increase heat to medium and add green onions and garlic and sauté for 2 to 3 minutes. Add the squash, zucchini and tomato and cook for a couple of minutes more. Add the tomato sauce and stock. When the sauce comes to a simmer, turn heat to low and stir. Stir in the drained orzo. Stir in the cream. Stir in parmesan cheese. Remove from heat. Add salt and pepper to taste. Can be served immediately, or at room temperature.
[Name] Wonton, Steamed or Deep Fried [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-11-07T13:28:00Z [Description] Wonton is one versatile noodle dumpling. You can serve them as appetizers, have them in soup or as part of a Chinese meal. Serve with a little sweet & sour sauce (unless you are putting them in your soup) They freeze well (before cooking them) so you can do ahead [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/91/0/picuYDo66.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "Chinese", "Asian", "Healthy", "< 60 Mins", "Steam", "Deep Fried", "Stove Top"] [RecipeIngredientQuantities] ["1", "6", "3", "4", "4", "8", "1", "1", "1", "1"] [RecipeIngredientParts] ["wonton wrappers", "bamboo shoots", "green onions", "pork", "salt", "light soy sauce", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 33.5 [FatContent] 0.8 [SaturatedFatContent] 0.2 [CholesterolContent] 8.8 [SodiumContent] 135.3 [CarbohydrateContent] 3.9 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 40 Wonton [RecipeInstructions] If using dried mushrooms (and these are the best] soak them in hot water for 30 minutes, squeeze out the moisture, discard stems and chop finely. combine remaining ingredients, mix well. put a small amount of filling, about a 1/2 tsp, on each wonton wrap. moisten the edges of the wrap with water and fold over to form a triangle, points should be slightly overlapping and press together. Then bring the two ends together, dab with a little of the filling mixture where they join and seal. You may now deep fry them over medium heat for about 2 minutes or until golden Or you may add them to soup and cook them for about 5 minutes in the soup& serve. Or you may steam them by placing them in a steamer do not layer them, and stem for about 10 minutes.
[Name] Bisquick Chicken Pot Pie [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2001-11-07T13:28:00Z [Description] Make and share this Bisquick Chicken Pot Pie 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/13/91/1/picaY7DqS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/91/1/picv2FoJa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/91/1/picUhA6mA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/91/1/picIXUUSV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/91/1/pic2ZHX9U.jpg" ] [RecipeCategory] Savory Pies [Keywords] ["One Dish Meal", "Chicken", "Poultry", "Vegetable", "Meat", "Kid Friendly", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1/4", "1", "3/4", "1/4"] [RecipeIngredientParts] ["chicken broth", "pepper", "Bisquick", "milk", "butter"] [AggregatedRating] 5.0 [ReviewCount] 27.0 [Calories] 570.9 [FatContent] 29.9 [SaturatedFatContent] 12.9 [CholesterolContent] 122.1 [SodiumContent] 1381.4 [CarbohydrateContent] 37.8 [FiberContent] 3.9 [SugarContent] 6.9 [ProteinContent] 36.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Grease a shallow 2 quart baking dish. Spread Chicken and Veg-All evenly into bottom of dish. Stir soup, broth and pepper together in a medium bowl. Pour over Chicken mixture. Combine Bisquick, milk and butter. Stir until smooth. Pour over soup. Bake 45-50 minutes, or until crust is golden brown. Cool 10 minutes before serving.
[Name] Herbed Yogurt Cheese Balls (Bottled for Gifts) [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT144H [PrepTime] PT30M [TotalTime] PT144H30M [DatePublished] 2001-11-07T13:28:00Z [Description] Herbed yogurt cheese balls make a nice first course,served on thick slices of fresh tomato or with different breads a very nice lunch. They look great in a bottle with herbs, tie a ribbon on and give them as gifts--your friends will love them!! [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Cheese", "Canadian", "Weeknight", "No Cook", "Refrigerator"] [RecipeIngredientQuantities] ["2 1/2", "2", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["plain yogurt", "salt", "mint", "marjoram", "tarragon", "paprika", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 93.4 [FatContent] 5.0 [SaturatedFatContent] 3.2 [CholesterolContent] 19.9 [SodiumContent] 361.1 [CarbohydrateContent] 7.1 [FiberContent] 0.0 [SugarContent] 7.1 [ProteinContent] 5.3 [RecipeServings] nan [RecipeYield] 16-20 small cheeses [RecipeInstructions] ["Line 2 large strainers with scalded cheesecloth and place over receptacle bowls to catch the drainage.", "Whisk the salt into the yogurt and pour into strainers.", "Leave to drain overnight, it will become a soft, creamy curd.", "Mold this into small rounds, place them on a perforated dish and leave them in the refrigerator for 24 hours.", "The cheeses can be eaten right away, sprinkled with the chopped herbs or paprika and served on thick slices of fresh tomato.", "If you want to keep them, leave them in the refrigerator for another 2 to 4 days, depending on how creamy you want them to be, then pack them into sterilized jars with herbs and cover with olive oil, store in a cool place." ]
[Name] My Family's Favorite Chocolate Chip Cookies [AuthorId] 21656 [AuthorName] Carol [CookTime] PT14M [PrepTime] PT10M [TotalTime] PT24M [DatePublished] 2001-11-07T13:28:00Z [Description] These are a staple in my house, I make them weekly and freeze half for lunches. Another great recipe I got from my sister. :) [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Kid Friendly", "Thanksgiving", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "3/4", "3", "3", "4", "1 1/2", "1 1/2", "1"] [RecipeIngredientParts] ["butter", "sugar", "brown sugar", "eggs", "vanilla", "flour", "baking soda", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1779.2 [FatContent] 76.5 [SaturatedFatContent] 45.6 [CholesterolContent] 280.6 [SodiumContent] 1751.6 [CarbohydrateContent] 264.9 [FiberContent] 8.4 [SugarContent] 162.0 [ProteinContent] 21.7 [RecipeServings] nan [RecipeYield] 4 dozen cookies [RecipeInstructions] Preheat oven to 350. With a mixer, cream butter, add both sugars. Add eggs, beating in between each, and vanilla. In a seperate bowl measure out the 3 dry ingredients, sift together and add to cookie dough. When blended mix in chocolate chips. Drop by heaping teaspoonfuls onto ungreased cookie sheet. Bake 12-14 minutes.
[Name] Kindli Cookies [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT45M [PrepTime] PT2H [TotalTime] PT2H45M [DatePublished] 2001-11-07T13:30:00Z [Description] Make and share this Kindli Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Potato", "Fruit", "Vegetable", "Nuts", "Hungarian", "European", "Potluck", "Christmas", "Weeknight", "Oven", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "3", "1", "2", "4", "1 3/4", "1", "1", "1", NA, "2 -3", "2", "1 3/4", "1", NA, NA, "2", "1/2", "4", "1", "1", "2"] [RecipeIngredientParts] ["all-purpose flour", "eggs", "unsalted butter", "dry yeast", "water", "potatoes", "sugar", "salt", "vanilla", "lemon, rind of", "white wine", "walnuts", "sugar", "vanilla", "lemon, juice and rind of", "orange, juice and rind of", "rum", "raisins", "figs", "cinnamon", "orange marmalade"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 290.4 [FatContent] 10.2 [SaturatedFatContent] 3.9 [CholesterolContent] 39.6 [SodiumContent] 18.9 [CarbohydrateContent] 45.7 [FiberContent] 1.8 [SugarContent] 23.1 [ProteinContent] 4.9 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] Place the flour in a large bowl and make a well in the centre. Put the whole eggs plus 1 egg yolk into the centre and blend with your fingers. Add the softened butter and knead together. Dissolve the yeast in the warm water and then add to the potatoes; the warm potatoes will help to activate the yeast. Puree the potatoes and add to the flour mixture. Add the sugar, salt, vanilla, lemon rind and enough wine to bind the ingredients together. Knead well until a firm smooth dough is achieved; you can divide the dough and work it in the food processor if you wish. Divide into 6 round balls and let stand, covered, while you make the filling, about 45 minutes. To make filling, combine all Nut Filling ingredients and mix well; refrigerate until needed. Preheat oven to 325F degrees. Punch the dough down and divide each ball of dough again into 6 or 7 small balls. Roll the dough out and cut circles 3 inches in diameter; put 1-1/2 tbsp filling in a line down the centre, leaving a 1/2-inch border. Fold the top and bottom of the circle over to cover the ends of the filling; then take the left side and fold over 2/3 of the dough to cover the line of filling. Fold the right side over to the left edge. Press the sides together at the centre and edges, as if you were tucking in a baby in a blanket. Place cookies on ungreased cookie sheets; brush with remaining egg yolks. Bake 30-45 minutes, until golden brown; halfway through cooking, brush with more egg yolk. Makes approximately 36 cookies.
[Name] Creme De Menthe Cake [AuthorId] 19702 [AuthorName] John Clotfelter [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-11-07T13:30:00Z [Description] Make and share this Creme De Menthe Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "St. Patrick's Day", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", NA, NA, NA, "1/3", "1", "1/4", "12"] [RecipeIngredientParts] ["pudding", "egg", "green creme de menthe", "clear creme de menthe", "Cool Whip"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 413.3 [FatContent] 14.2 [SaturatedFatContent] 7.9 [CholesterolContent] 0.5 [SodiumContent] 385.3 [CarbohydrateContent] 62.0 [FiberContent] 1.1 [SugarContent] 44.2 [ProteinContent] 3.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Follow directions on package using green creme de menthe for water. Bake as required for cake. Cool completely. Spread heated hot fudge topping over cooled cake. Freeze. Add clear creme de menthe to Cool Whip, spread over cake.
[Name] Hot Crab Dip [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT4H [PrepTime] PT20M [TotalTime] PT4H20M [DatePublished] 2001-11-07T13:31:00Z [Description] A great dip that's good for anytime. We fix this every year for holiday open houses and Superbowl parties, it's always a big hit. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Crab", "Cheese", "Vegetable", "Potluck", "Weeknight", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "3", "2", "1", "1", NA] [RecipeIngredientParts] ["milk", "salsa", "cream cheese", "green onion", "green chilies", "bagel chips"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 605.5 [FatContent] 49.7 [SaturatedFatContent] 30.7 [CholesterolContent] 171.2 [SodiumContent] 1336.7 [CarbohydrateContent] 19.3 [FiberContent] 1.3 [SugarContent] 2.7 [ProteinContent] 23.2 [RecipeServings] nan [RecipeYield] 5 cups [RecipeInstructions] Combine milk and salsa. Transfer to a slow cooker/crock pot coated with nonstick cooking spray. Stir in cream cheese, crab, onions, and chilies. Cover and cook on low for 3 to 4 hours, stirring every 30 minutes. Serve with assorted breads, crackers, etc. Keep warm while serving.
[Name] Cream Cheese Candies [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT1H [PrepTime] PT45M [TotalTime] PT1H45M [DatePublished] 2001-11-07T13:33:00Z [Description] These little candies are so easy to make and a staple for weddings, parties, and candy trays. Cook time is hardening time. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Cheese", "Low Protein", "Healthy", "Kid Friendly", "Potluck", "Weeknight", "No Cook", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "3", NA, NA] [RecipeIngredientParts] ["cream cheese", "confectioners' sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 283.4 [FatContent] 5.0 [SaturatedFatContent] 3.1 [CholesterolContent] 15.6 [SodiumContent] 42.6 [CarbohydrateContent] 60.2 [FiberContent] 0.0 [SugarContent] 58.8 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 6 dozen [RecipeInstructions] In a mixing bowl, combine cream cheese and extract. Beat in 1 1/2 cups confectioners' sugar. Knead in remaining confectioners' sugar until smooth. Shape into 1/2 inch balls. Roll in colored sugar if desired. Place on an ungreased baking sheet and flatten with a fork, or shape with a candy mold. Let stand for 1 hour to harden. Store in an airtight container in the refrigerator. Can also freeze these for up to 3 months in an airtight container on sheets of wax paper.
[Name] Dom Deluise King Crown Cake [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-11-07T13:33:00Z [Description] Another recipe from Dom's children's book, King Bob's New Clothes. This is a great way for the kids to make dessert, and have fun at the same time. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Kid Friendly", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", NA, NA] [RecipeIngredientParts] ["crushed pineapple", "Cool Whip", "fresh strawberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 389.1 [FatContent] 21.9 [SaturatedFatContent] 14.0 [CholesterolContent] 45.4 [SodiumContent] 352.8 [CarbohydrateContent] 43.8 [FiberContent] 0.5 [SugarContent] 21.3 [ProteinContent] 5.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place the first pancake on a platter, then in order spread 2 tablespoons of crushed pineapple, and 2 tablespoons of Cool Whip. Follow layers until all the pancakes are used. Spread remaining Cool Whip on top and sides of stack. Place strawberries (rubies] on the top outer rim of the cake. Add the candies as the crown jewels.
[Name] Geneseo Hummus [AuthorId] 22893 [AuthorName] karen2 [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-11-07T13:33:00Z [Description] Yes, that says 10 POUNDS of Chick Peas--before I left college, I had to "borrow" this recipe from my favorite cafe, hence the industrial sized proportions. I think a #10 can is 10lbs, so scale the recipe down to your amount--I always cut everything in 1/3, and it still makes a lot! [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Beans", "Vegetable", "Low Cholesterol", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["250", "250", "3/4", "3", "8", "1 1/2", "1 1/2", "1 1/2", "1 1/2", "1/4", "1"] [RecipeIngredientParts] ["lemon juice", "olive oil", "tahini", "scallions", "garlic", "ground pepper", "cumin", "dill weed", "chickpeas"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 171.8 [FatContent] 7.2 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 274.9 [CarbohydrateContent] 22.7 [FiberContent] 4.5 [SugarContent] 0.2 [ProteinContent] 5.3 [RecipeServings] 50.0 [RecipeYield] nan [RecipeInstructions] Drain Chick Peas, and Mash with Potato Masher! Mix all other ingredients together. Pour mixed ingredients into Chick Peas, mash further. Hints--you can leave out most of the Tahini and Oil, and just add fat-free plain yogurt until it is at desired consistency, and add a bit of mustard too. I like mine chunky, like they had it at the cafe, but most people blend theirs. I also use extra lemon juice, and substitute chopped parsley for the scallion. Other tangy add-ins--the juice from a jar of pickles gives a kick, as does hot sauce. Serve with pita wedges, nachos, or in a\"Hummanitarian\" sandwich with lettuce, tomato, and sprouts. (50 servings is a guess, I never tried the whole 10 lbs].
[Name] Sand Art Brownie Mix [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-11-07T13:38:00Z [Description] Make and share this Sand Art Brownie Mix recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kosher", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["12", "42", "42", "32", "50", "5", "5", "3/4", "1/2", "1/8", "1/3", "1/2", "2/3", "2/3", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["chocolate chips", "white chocolate chips", "walnuts", "pecans", "brown sugar", "flour", "granulated sugar", "salt", "flour", "flour", "flour", "brown sugar", "granulated sugar", "chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 3735.9 [FatContent] 123.3 [SaturatedFatContent] 44.8 [CholesterolContent] 22.3 [SodiumContent] 334.9 [CarbohydrateContent] 642.4 [FiberContent] 23.6 [SugarContent] 449.7 [ProteinContent] 50.2 [RecipeServings] nan [RecipeYield] 12 jars [RecipeInstructions] Layer in each Layered ingreidnet in each of 12 quart jars in the order given, leveling the ingredients as you layer: Make sure the jar is full to the top. Cover the lid with a 7 1/2-inch circle of fabric tied with ribbon or raffia. Finish with a tag that includes liquid ingredients and baking instructions as follows: To Prepare Brownies---------. In a large mixing bowl, combine the contents of the quart jar with 3 well-beaten eggs, 2/3 cup vegetable oil, and 1 teaspoon vanilla extract. Stir well to combine all ingredients. Pour Batter into a well-greased 9x13-inch cake pan and bake in a pre-heated 350°F oven for 30 to 35 minutes. Cool and cut into squares.
[Name] Cake in a Mug [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT2M [PrepTime] PT10M [TotalTime] PT12M [DatePublished] 2001-11-07T13:38:00Z [Description] A friend once gave this to me as a gift. My girls were so impressed that they started making them all the time. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/92/1/pice8qWBU.jpg" [RecipeCategory] Dessert [Keywords] ["Kosher", "Microwave", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/3", "1 1/2"] [RecipeIngredientParts] ["instant pudding mix", "confectioners' sugar", "instant coffee"] [AggregatedRating] 4.5 [ReviewCount] 13.0 [Calories] 2413.8 [FatContent] 57.2 [SaturatedFatContent] 8.6 [CholesterolContent] 0.0 [SodiumContent] 3479.8 [CarbohydrateContent] 454.9 [FiberContent] 4.7 [SugarContent] 331.1 [ProteinContent] 23.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Combine cake mix ingredients and blend well. Measure 1/2 cup of mix into a sandwich bag. Label this bag\"Cake Mix. \"Place the glaze mix ingredients into a sandwich bag. Label this bag\"glaze mix\" and attach it to the other bag with a twist tie. Place one bag cake mix and one bag glaze mix in each coffee cup and attach the baking instructions. Tip: Be sure to select a large mug that can hold 1 1/2 cups of water. The mug must be microwavable. Flavor Options: Lemon cake mix-lemon pudding, Yellow mix-chocolate pudding, Devils food mix-chocolate pudding, Pineapple mix-coconut pudding, Butterscotch mix-butterscotch pudding. Attach the following note to the gift:Mist inside of coffee mug with cooking spray. Empty cake mix into cup. Add 1 egg white, 1 tablespoon. oil and 1 tablespoon water. Mix well. Microwave on full power 2 minutes. Empty Glaze Mix into a small bowl and add 1 teaspoon water. Mix well. Pour glaze over baked cake.
[Name] Slow Cooker Rosemary or Basil Infused Oil [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2001-11-07T13:38:00Z [Description] Make and share this Slow Cooker Rosemary or Basil Infused Oil recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Kosher", "Weeknight", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/4"] [RecipeIngredientParts] ["olive oil", "fresh rosemary leaves", "fresh basil leaf"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 1918.5 [FatContent] 216.4 [SaturatedFatContent] 30.0 [CholesterolContent] 0.0 [SodiumContent] 6.1 [CarbohydrateContent] 1.4 [FiberContent] 1.0 [SugarContent] 0.0 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] ["Place the oil and the rosemary (or basil] in the insert of the slow cooker.", "Cook on high, uncovered, for 1 1/2 to 2 hours, then turn the cooker off.", "Allow the oil to cool for about 20 minutes, and then pour it through a sieve lined with a clean paper towel or paper coffee filter into a metal bowl.", "When the oil is completely cool, transfer it to a clean glass jar, cover and refrigerate for up to 1 month; after that the flavor may fade.", "The oil may cloud under refrigeration, but it will become clear again at room temperature." ]
[Name] Tims' Mom's Blueberry Muffins [AuthorId] 20591 [AuthorName] Virginia [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-11-07T13:39:00Z [Description] My son is a chef in Louisville, and he loans this recipe to his friends this is the title they give it! The second best part about these muffins(the best part is eating them) is going to the blueberry farm and picking your own blueberries! Its great fun and the kids love it! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/92/3/picBatPo3.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Berries", "Fruit", "Kid Friendly", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 3/4", "2/3", "1", "1", "8", "1", "1", "1", "1/2", "2", "1"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking powder", "salt", "butter", "egg", "lemons, rind of", "lemon juice", "vanilla", "milk", "blueberries"] [AggregatedRating] 4.5 [ReviewCount] 17.0 [Calories] 218.7 [FatContent] 10.9 [SaturatedFatContent] 5.5 [CholesterolContent] 37.3 [SodiumContent] 363.7 [CarbohydrateContent] 27.7 [FiberContent] 0.8 [SugarContent] 12.5 [ProteinContent] 2.9 [RecipeServings] 12.0 [RecipeYield] 12 muffins [RecipeInstructions] Cut butter into flour,sugar,baking powder and salt. (like you do for pie crust] Add egg,lemon,milk vegetable oil and vanilla, stir just til moist fold in blueberries. Bake in well-greased muffin tin at 400 degrees for 20 to 25 minutes. muffin cups will be about 2/3 full.
[Name] Slam Dunk Crab Dip [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-11-07T13:46:00Z [Description] A super easy and quick dip for parties, get-togethers, or when unexpected company drops in.I also like to add horseradish to mine for an extra kick. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Crab", "Cheese", "Vegetable", "Kid Friendly", "Potluck", "< 30 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1/4", "1/4", "1", "1/2", NA] [RecipeIngredientParts] ["cream cheese", "milk", "green onion", "curry powder"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 361.9 [FatContent] 28.2 [SaturatedFatContent] 17.3 [CholesterolContent] 101.1 [SodiumContent] 870.5 [CarbohydrateContent] 12.4 [FiberContent] 0.7 [SugarContent] 0.9 [ProteinContent] 15.8 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] In a mixing bowl, beat cream cheese and milk until smooth. Stir in the crab, onions, red peppers, curry powder, and garlic salt. Refrigerate until serving. Serve with crackers.
[Name] Chicken Crescent Wreath [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-11-07T13:46:00Z [Description] A beautiful dish that so easy to make. Great for just anytime, or precut in smaller pieces for dinner parties as an appetizer. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/92/5/wp4emVFXR9a9PxBZNcXL_chicken-crescent-wreath-3438.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/92/5/LlUlsH0HS5OJttHlhR4l_chicken-crescent-wreath-3434.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/92/5/DxzfiAKjQGCx3IKaycUr_chicken-crescent-wreath-3437.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/92/5/TVPE6RvRLyx09VDl8E5n_chicken-crescent-wreath-3431.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/92/5/p2SfGFfRTBKiigC3Db0q_chicken-crescent-wreath-3433.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/92/5/picssKQPO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/92/5/picrVFdkr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/92/5/picgvgGNy.jpg" ] [RecipeCategory] One Dish Meal [Keywords] ["Breads", "Lunch/Snacks", "Chicken", "Poultry", "Cheese", "Vegetable", "Meat", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2/3", "1/2", "1/2", "1/4", "1", "2"] [RecipeIngredientParts] ["colby-monterey jack cheese", "fresh broccoli", "water chestnut", "chicken", "onions"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 370.0 [FatContent] 12.7 [SaturatedFatContent] 5.4 [CholesterolContent] 70.7 [SodiumContent] 668.5 [CarbohydrateContent] 44.8 [FiberContent] 3.7 [SugarContent] 4.6 [ProteinContent] 18.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Arrange crescent rolls on a 12 inch pizza pan, forming a ring with pointed ends facing the outer edge of pan and wide ends overlapping. Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible]. Bake at 375 degrees for 20 to 25 minutes or until golden brown.
[Name] Buckeye Balls [AuthorId] 22854 [AuthorName] Annie [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2001-11-07T13:49:00Z [Description] Make and share this Buckeye Balls recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Christmas", "Weeknight", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["6", "4", "32", "1/2", "18", "1/2"] [RecipeIngredientParts] ["creamy peanut butter", "powdered sugar", "butter"] [AggregatedRating] 2.0 [ReviewCount] 3.0 [Calories] 104.0 [FatContent] 5.9 [SaturatedFatContent] 2.0 [CholesterolContent] 1.9 [SodiumContent] 50.5 [CarbohydrateContent] 12.1 [FiberContent] 0.7 [SugarContent] 9.8 [ProteinContent] 2.2 [RecipeServings] 130.0 [RecipeYield] 130 balls [RecipeInstructions] Mix together cereal, peanut butter, powdered sugar, and melted butter in large bowl until you can form smooth balls. Roll mixture in to 1\" balls. Melt chocolate chips and parrafin in double boiler and keep warm. (chocolate candy coating may be substituted for the chocolate & paraffin]. Use a toothpick to dip peanut butter balls into melted chocolate. Place on waxed paper until set.
[Name] Creamy Crab Cheesecake [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT40M [PrepTime] PT40M [TotalTime] PT1H20M [DatePublished] 2001-11-07T13:49:00Z [Description] Don't let the name throw you off, this is a great appetizer spread. This recipe is from a customer who brings one every year for our holiday open house. Delicious. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Crab", "Cheese", "Potluck", "Weeknight", "Oven", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "3", "2", "3/4", "3", "2", "1", "1/4", "2", "1/8", "1", NA, NA, NA, NA] [RecipeIngredientParts] ["butter", "cream cheese", "sour cream", "eggs", "onions", "lemon juice", "pepper", "bagel chips"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 133.7 [FatContent] 12.6 [SaturatedFatContent] 6.8 [CholesterolContent] 62.0 [SodiumContent] 129.2 [CarbohydrateContent] 2.9 [FiberContent] 0.1 [SugarContent] 1.3 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] 20-24 approx. appetizer servings [RecipeInstructions] In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a greased 9 inch springform pan. Bake at 350° for 10 minutes. Cool on a wire rack. Reduce heat to 325°. In a mixing bowl, beat cream cheese and 1/4 cup sour cream until smooth. Add eggs; beat on low just until combined. Add onion, lemon juice, seafood seasoning, hot pepper sauce, and pepper; beat just until blended. Fold in crab. Pour over crust. Bake for 35 to 40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Spread remaining sour cream over top. Refrigerate overnight. Remove sides of pan. Let stand at room temp for 30 minutes before serving. Sprinkle with seafood seasoning if desired. Serve with assorted crackers, etc.
[Name] Dulce the Leche (Milk Jam) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT4H [PrepTime] PT5M [TotalTime] PT4H5M [DatePublished] 2001-11-07T13:50:00Z [Description] Make and share this Dulce the Leche (Milk Jam) recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["South American", "Healthy", "Free Of...", "High In...", "Weeknight", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", NA] [RecipeIngredientParts] ["sweetened condensed milk", "water"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 159.3 [FatContent] 4.3 [SaturatedFatContent] 2.7 [CholesterolContent] 16.9 [SodiumContent] 63.0 [CarbohydrateContent] 27.0 [FiberContent] 0.0 [SugarContent] 27.0 [ProteinContent] 3.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place the can inside the pot on top of the rack. Add water to completely cover can, plus 1-2 more inches. Simmer for 4 hours, making sure the can is always completely covered with water, if not, there is an explosion! Leave the can to cool several hours and only then open it and serve. Serve the golden-brown confection over flan, as a filling for crepes, cakes or just plain. For breakfast you can spread it on croissants, rolls or toast!
[Name] Crillo De Pollo [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT1H5M [PrepTime] PT5M [TotalTime] PT1H10M [DatePublished] 2001-11-07T13:50:00Z [Description] Make and share this Crillo De Pollo recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Potato", "Poultry", "Vegetable", "Meat", "South American", "Low Cholesterol", "Free Of...", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "3 1/2", "1", "1/2", "4", "1/2", "2", "8", "3", "6", "3", "1", "1/2", "2", "2", "1"] [RecipeIngredientParts] ["onions", "chicken breasts", "salt", "pepper", "garlic", "dried thyme leaves", "bay leaves", "russet potatoes", "carrots", "corn", "arrowroot", "parsley", "cilantro"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 574.9 [FatContent] 19.8 [SaturatedFatContent] 7.6 [CholesterolContent] 113.5 [SodiumContent] 963.4 [CarbohydrateContent] 68.0 [FiberContent] 8.2 [SugarContent] 14.2 [ProteinContent] 33.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] This chicken and vegetable soup is an Argentinean classic. It is as thick as a stew and as creamy as a bisque. Preheat oven to 400F degrees. Spread half of the onions in a large, deep baking dish. Place chicken on top. Season with salt and pepper. Sprinkle garlic, thyme and bay leaves over chicken. Spread remaining onions on top; drizzle with 1 cup stock. Roast uncovered for 30 minutes, or until chicken turns golden around the edges. Place chicken (remove skin, if desired], onions, garlic and herbs in a 6-quart soup pot. Deglaze roasting pan with some water or stock and add to the pot. Add the remaining stock and the potatoes to the pot. Simmer for 15 minutes, then add the carrots and corn. Simmer for 25 minutes. Using a wide fork, roughly mash at least 4 of the\"falling apart\" potato chunks to help thicken the soup. Beat egg yolk into the cream, then beat in 1/2 cup of the stock from the soup pot. Blend in the arrowroot if you want a thicker soup. Pour the cream mixture back into the soup, stirring until well-blended. Just before serving, add the minced parsley and cilantro. Ladle into wide, deep soup bowls. Make sure each bowl has a chunk of potato, a piece of chicken, a couple of carrots and a piece of corn.
[Name] Yetakelt W'et (spicy mixed vegetable stew) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT27M [PrepTime] PT5M [TotalTime] PT32M [DatePublished] 2001-11-07T13:51:00Z [Description] Make and share this Yetakelt W'et (spicy mixed vegetable stew) recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Lunch/Snacks", "Potato", "Cheese", "Vegetable", "Ethiopian", "African", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1/4", "1", "1", "1", "1", "1/4", "2", NA, NA, "1/4", "2", NA] [RecipeIngredientParts] ["onion", "garlic", "berbere", "sweet Hungarian paprika", "green beans", "carrot", "potato", "tomatoes", "tomato paste", "salt", "black pepper", "parsley", "plain yogurt", "cottage cheese"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 47.8 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 81.3 [CarbohydrateContent] 10.8 [FiberContent] 2.5 [SugarContent] 3.9 [ProteinContent] 1.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Saute the onions, garlic, berbere, and paprika in the Niter Kebbeh for 2 minutes.", "Add the beans, carrots, and potatoes and continue to saute for about 10 minutes, stirring occasionally to prevent burning.", "Add the chopped tomatoes, tomato paste, and the vegetable stock.", "Bring to a boil and then simmer for 15 minutes, or until all of the vegetables are tender.", "Add salt and pepper to taset and mix in the parsley.", "Serve with injera and yogurt or cottage cheese following the same serving and eating procedure as for Yemiser W'et." ]
[Name] Yemiser W'et (spicy lentil stew) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT15M [PrepTime] PT25M [TotalTime] PT40M [DatePublished] 2001-11-07T13:51:00Z [Description] Make and share this Yemiser W'et (spicy lentil stew) recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Lunch/Snacks", "Cheese", "Lentil", "Beans", "Vegetable", "Ethiopian", "African", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1/4", "1", "1", "1", "2", "1/2", "1", "1", NA, NA, "3", NA] [RecipeIngredientParts] ["dried brown lentils", "onion", "garlic", "berbere", "cumin seed", "paprika", "tomatoes", "tomato paste", "water", "green peas", "salt", "black pepper", "plain yogurt", "cottage cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 132.2 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 135.2 [CarbohydrateContent] 24.4 [FiberContent] 9.9 [SugarContent] 5.6 [ProteinContent] 8.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Rinse and cook the lentils. Meanwhile saute the onions and garlic in the niter kebbeh, until the onions are just translucent. Add the berbere, cumin, and paprika and saute for a few minutes more, stirring occasionally to prevent burning. Mix in the chopped tomatoes and tomato paste and simmer for another 5 to 10 minutes. Add 1 cup of vegetable stock or water and continue simmering. When the lentils are cooked, drain them and mix them into the saute. Add the green peas and cook for another 5 minutes. Add salt and black pepper to taste. To serve Yemiser W'et, spread layers of injera on individual plates. Place some yogurt or cottage cheese alongside a serving of w'et on the injera and pass more injera at the table. To eat, tear off pieces of injera, fold it around bits of stew, and, yes, eat it with your fingers.
[Name] Savoy Potatoes [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2001-11-07T13:51:00Z [Description] A form of scalloped potatoes to enjoy. Other cheeses or a mixture of cheeses can be tried, but I find Swiss Cheese to be the best [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/93/2/picLhzhRL.jpg" [RecipeCategory] Vegetable [Keywords] ["Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", NA, "1 1/4", "2", "4"] [RecipeIngredientParts] ["potatoes", "swiss cheese", "butter"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 286.1 [FatContent] 12.1 [SaturatedFatContent] 7.5 [CholesterolContent] 30.9 [SodiumContent] 774.7 [CarbohydrateContent] 40.6 [FiberContent] 5.0 [SugarContent] 2.5 [ProteinContent] 5.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Dry potato slices and place thin layer in a buttered casserole. Season with salt and pepper. Cover with a layer of cheese. Continue layering and seasoning ending with cheese. Pour bouillon over the cheese and dot with butter. Bake at 325 for 1 1/2 hours until all liquid has evaporated.
[Name] Papos de Anjo (Angel's Chins) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-11-07T17:22:00Z [Description] Make and share this Papos de Anjo (Angel's Chins) recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Lunch/Snacks", "Brazilian", "South American", "Low Protein", "Healthy", "Free Of...", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["9", "1", "2", "2", "1"] [RecipeIngredientParts] ["sugar", "water", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 84.2 [FatContent] 1.5 [SaturatedFatContent] 0.6 [CholesterolContent] 70.8 [SodiumContent] 5.5 [CarbohydrateContent] 16.9 [FiberContent] 0.0 [SugarContent] 16.7 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 24 Angel Chins [RecipeInstructions] Beat egg yolks until light and frothy, then spoon in the beaten egg white. Continue beating until mixture is spongy in texture, then pour into muffin tins that have been buttered. Set tins in a bain-marie (about one inch of hot water in a shallow pan; I use my stove's roasting pan] and bake in 350° F oven about 15-20 minutes. Dissolve sugar in water and bring to a boil, add vanilla extract. Remove papos de anjo from tins, make 3, 4 holes in each one with a toothpick and drop into boiling syrup. Remove from heat, let cool and place in a pyrex. Refrigerate until next day, so papos will soak in the syrup overnight.
[Name] Bean Salsa Dip [AuthorId] 22920 [AuthorName] Leona [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-11-07T17:22:00Z [Description] Make and share this Bean Salsa Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Lunch/Snacks", "Cheese", "Beans", "Vegetable", "Mexican", "Free Of...", "Potluck", "Christmas", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/2", "1/2", "1/2 - 1", "1", "1", NA] [RecipeIngredientParts] ["red kidney beans", "black beans", "cheese", "green pepper", "onion", "tomatoes", "garlic", "cayenne pepper", "salsa"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 152.3 [FatContent] 3.9 [SaturatedFatContent] 2.3 [CholesterolContent] 9.0 [SodiumContent] 139.0 [CarbohydrateContent] 20.7 [FiberContent] 6.5 [SugarContent] 1.5 [ProteinContent] 9.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Rinse both cans of beans; drain well. Combine all ingredients in a large bowl; mix well. Serve chilled and with your favorite tortilla chips!
[Name] Farofa(Toasted Manioc Meal) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2001-11-07T17:22:00Z [Description] Make and share this Farofa(Toasted Manioc Meal) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Brazilian", "South American", "Free Of...", "Potluck", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "3", NA] [RecipeIngredientParts] ["butter", "manioc flour", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 58.2 [FatContent] 6.6 [SaturatedFatContent] 4.2 [CholesterolContent] 17.4 [SodiumContent] 46.7 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.1 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Melt the butter in a heavy skillet. Add manioc meal and cook over low heat stirring constantly until golden. Sprinkle with salt, to taste. Serve in a small ceramic bowl.
[Name] Molho apimentado (Hot sauce) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-11-07T17:22:00Z [Description] Make and share this Molho apimentado (Hot sauce) recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Brazilian", "South American", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Free Of...", "Spicy", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1/4", "2", NA] [RecipeIngredientParts] ["onion", "tomatoes", "green bell pepper", "vinegar", "extra virgin olive oil", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 53.1 [FatContent] 4.0 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 3.0 [CarbohydrateContent] 4.0 [FiberContent] 0.9 [SugarContent] 2.1 [ProteinContent] 0.6 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients. Add water if the vinegar taste is too strong. Just before serving add 1/2 cup of feijoada liquid and 1 or 2 finely chopped malagueta peppers. I usually do not add the peppers but use a few drops of the liquid instead.
[Name] Quick N' Easy Curried Shrimp [AuthorId] 5523 [AuthorName] Dave C [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2001-11-07T17:22:00Z [Description] Make and share this Quick N' Easy Curried Shrimp 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/13/93/7/picAC32Gz.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "2 -3", "1", "1", "2", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["butter", "curry powder", "onion", "celery", "garlic", "fresh shrimp", "all-purpose flour", "sour cream"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 436.7 [FatContent] 31.3 [SaturatedFatContent] 18.5 [CholesterolContent] 254.1 [SodiumContent] 274.3 [CarbohydrateContent] 12.9 [FiberContent] 2.1 [SugarContent] 2.4 [ProteinContent] 26.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large non-stick fry pan, melt butter, stir in curry powder and cook and stir for 5 minutes to develop flavor of the curry powder. Add the onion, celery and garlic; cook and stir until onion is softened. Add shrimp and cook for 3 to 4 minutes until shrimp have turned pink and are almost cooked. Stir in the flour until it has been absorbed. Add sour cream and whipping cream, stirring all the time until mixture comes to a boil and thickens. Seve immediately over rice.
[Name] Feijoada(Brazilian Black Beans) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT2H [PrepTime] PT24H [TotalTime] PT26H [DatePublished] 2001-11-07T17:22:00Z [Description] Make and share this Feijoada(Brazilian Black Beans) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Black Beans", "Beans", "Meat", "Brazilian", "South American", "Weeknight", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["8", "3", "2", "2", "2", "1", "2", "3"] [RecipeIngredientParts] ["dried black beans", "bay leaves", "onion", "garlic", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1303.8 [FatContent] 50.9 [SaturatedFatContent] 17.6 [CholesterolContent] 167.8 [SodiumContent] 771.9 [CarbohydrateContent] 125.5 [FiberContent] 29.8 [SugarContent] 5.2 [ProteinContent] 87.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] The night before, soak the beans in a large bowl with water to cover at least 3-4 inches. Soak the carne seca in water to cover. The next morning, drain the beans and place in a large pot with water to cover by at least 3 inches. Bring the beans to a boil in medium heat. Meanwhile, cut the carne seca into 1-inch pieces. Cut the sausage into 1-inch pieces. (When I use the Portuguese sausage I usually prick it with a fork and simmer it for ten minutes in enough water to cover; then I cut it.] Cut the ribs into 2-rib sections. Add the carne seca, sausage, ribs and bay leaves to the beans. Simmer for about 2 hours or until soft (Goya brand black beans usually take about 2 hours], stirring from time to time, adding water as necessary to keep beans covered. Keep an eye on the beans so they don't burn at the bottom! Chop the onion and garlic. Heat the olive oil in a cast iron skillet over medium heat. Add the onion and garlic and cook until golden brown. Add two ladlefuls of beans and mash them. Put this back into the pot. It will thicken and season the beans. Continue to simmer gently for at least another hour, adding water as necessary. A good feijoada should have a creamy consistency when done. Remove the bay leaves. Some people take the meats out at this point and serve them separately on a platter. I like to leave them in with the beans, it keeps them hot. Serve the feijoada and garnishes in ceramic bowls and platters, it will add a touch of authenticity! To serve feijoada, put a mound or rice on your plate and place a ladleful or two of feijoada on top. Arrange oranges and couve around the sides. Sprinkle the beans and couve with farofa and add a spoonful of sauce to the side.
[Name] Sequilhos de coco(Coconut and Cornstarch Cookies) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-11-07T17:22:00Z [Description] Make and share this Sequilhos de coco(Coconut and Cornstarch Cookies) recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "Coconut", "Fruit", "Nuts", "Brazilian", "South American", "Low Protein", "Free Of...", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1 3/4", "1", "1", "1 1/2"] [RecipeIngredientParts] ["cornstarch", "coconut", "sugar", "egg", "salt", "margarine"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 687.3 [FatContent] 34.9 [SaturatedFatContent] 9.1 [CholesterolContent] 23.5 [SodiumContent] 387.0 [CarbohydrateContent] 92.7 [FiberContent] 1.5 [SugarContent] 39.4 [ProteinContent] 1.6 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375° F. Sift together cornstarch and sugar. Add coconut, salt, egg and margarine. Mix with your fingertips to form a dough ball. Roll dough into 2-inch cylinder. Cut into 1 inch slices to form cookies. Place cookies on greased cookie sheet. Use the tines of a fork to make grooves on the top of the cookies. Bake for 15 minutes. Let cool completely and keep in a tightly closed tin.
[Name] Couve(Brazilian Style Collard Greens) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT1M [PrepTime] PT5M [TotalTime] PT6M [DatePublished] 2001-11-07T17:22:00Z [Description] Make and share this Couve(Brazilian Style Collard Greens) recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Brazilian", "South American", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4 -5", NA] [RecipeIngredientParts] "butter" [AggregatedRating] 4.0 [ReviewCount] 8.0 [Calories] 74.1 [FatContent] 1.0 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 45.6 [CarbohydrateContent] 14.0 [FiberContent] 8.0 [SugarContent] 1.1 [ProteinContent] 6.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Wash the collard greens. Remove the stems and roll the leaves tightly together. Slice into very thin strips with a sharp knife. Just before serving, melt the butter and add collard greens. Cook over high heat stirring constantly until collard greens just start to wilt. Sprinkle with salt and serve.
[Name] Beijinhos de Coco (Coconut Kisses) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-11-07T17:22:00Z [Description] Make and share this Beijinhos de Coco (Coconut Kisses) recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Coconut", "Fruit", "Nuts", "Brazilian", "South American", "Free Of...", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1"] [RecipeIngredientParts] ["sweetened condensed milk", "butter", "margarine", "coconut", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 328.4 [FatContent] 23.9 [SaturatedFatContent] 20.0 [CholesterolContent] 39.3 [SodiumContent] 62.9 [CarbohydrateContent] 26.7 [FiberContent] 4.9 [SugarContent] 21.7 [ProteinContent] 5.2 [RecipeServings] nan [RecipeYield] 15 Kisses [RecipeInstructions] Mix all ingredients well. Cook in heavy saucepan, stirring constantly, until you can see the bottom of the pan. Pour onto a plate and let cool completely. I usually wait until the next day to form the balls. Lightly grease the palm of your hands and form small balls. Roll them in sugar and put in pretty paper cups.
[Name] INJERA (Flat bread) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-11-07T17:22:00Z [Description] Make and share this INJERA (Flat bread) recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Ethiopian", "African", "Vegan", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "2"] [RecipeIngredientParts] ["self-rising flour", "whole wheat flour", "baking powder"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 363.2 [FatContent] 1.2 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 1136.4 [CarbohydrateContent] 76.5 [FiberContent] 4.7 [SugarContent] 0.3 [ProteinContent] 11.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine flours and baking powder in a bowl. Add club soda plus about 4 cups water. Mix into a smooth, fairly thin batter. Heat a large, non-stick skillet. When a drop of water bounces on the pan's surface, dip enough batter from the bowl to cover the bottom of the skillet, and pour it in quickly, all at once. Swirl the pan so that the entire bottom is evenly coated, then set it back on the heat. When the moisture has evaporated and small holes appear on the surface, remove the injera. It should be cooked only on one side, and not too browned. If your first one is a little pasty and undercooked, you may need to cook a little longer or to make the next one thinner. But, as with French crepes, be careful not to cook them too long, or you'll have a crisp bread that may be tasty but won't fold around bits of stew. Stack the injera one on top of the other as you cook, covering with a clean cloth to prevent their drying out.
[Name] Cranberry-Apple Pie [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT1H5M [PrepTime] PT20M [TotalTime] PT1H25M [DatePublished] 2001-11-07T17:22:00Z [Description] Make and share this Cranberry-Apple Pie 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/13/94/4/pic4vEkLW.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Christmas", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1 3/4", "1/4", "3", "2", "2"] [RecipeIngredientParts] ["sugar", "all-purpose flour", "tart apples", "fresh cranberries", "frozen cranberries", "margarine", "butter"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 375.9 [FatContent] 11.6 [SaturatedFatContent] 2.7 [CholesterolContent] 0.0 [SodiumContent] 169.8 [CarbohydrateContent] 68.0 [FiberContent] 2.8 [SugarContent] 49.6 [ProteinContent] 2.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 425º. Prepare pastry. Mix sugar and flour. Arrange half of the apples in pastry-lined pie plate. Top with cranberries. Sprinkle sugar mixture over cranberries. Top with remaining apples. Dot with margarine. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 40 to 50 minutes or until crust is brown and juice beings to bubble through slits in crust. Serve warm with ice cream if desired.
[Name] Arroz(Brazilian Style Rice) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-11-07T17:22:00Z [Description] Make and share this Arroz(Brazilian Style Rice) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Rice", "Vegetable", "Brazilian", "South American", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Free Of...", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "8", "1", "3", NA] [RecipeIngredientParts] ["long grain rice", "water", "onion", "olive oil", "salt"] [AggregatedRating] 3.5 [ReviewCount] 3.0 [Calories] 258.8 [FatContent] 3.8 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 6.6 [CarbohydrateContent] 50.2 [FiberContent] 0.9 [SugarContent] 0.5 [ProteinContent] 4.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Heat the olive oil in a large heavy saucepan over medium heat. Add the chopped onion and cook until limp. Do not let it brown! Add the rice and sauté until the grains become shiny. Add the water, cover the pan, and cook over low heat until all the water is absorbed and the grains are tender.
[Name] Olhos de Sogra (Mother-in-law's Eyes) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-11-07T17:22:00Z [Description] Make and share this Olhos de Sogra (Mother-in-law's Eyes) recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Brazilian", "South American", "Free Of...", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["24", "1", "1/2", "2", "1/2", "1"] [RecipeIngredientParts] ["prunes", "coconut", "sugar", "water", "clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 280.3 [FatContent] 15.2 [SaturatedFatContent] 13.2 [CholesterolContent] 18.9 [SodiumContent] 9.9 [CarbohydrateContent] 38.5 [FiberContent] 6.1 [SugarContent] 26.0 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 20 Mother In Law Eyes [RecipeInstructions] Choose only the moist prunes and form them into boat shapes. Prepare the filling: melt the sugar in the water in a saucepan on low heat, then add the coconut and the egg yolks. Mix well and cook for about 10 minutes, stirring from time to time with a wooden spoon. Stuff the prunes with the coconut sweet while it's still warm and stick a clove in the center of each\"docinho\" to form the pupil of the eye. Serve in small paper cups, which you should be able to find in better cooking stores or party favors shops in the US. An alternative filling I like very much is coconut kisses. Prepare the recipe, but instead of making the little balls use it to fill the prunes. In Brazil, everyone knows you're not supposed to eat the clove, but you might want to tell your guests that they're in the sweets as a decoration only!
[Name] Cranberry Cheesecake with Walnut Crust [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-11-07T17:22:00Z [Description] Make and share this Cranberry Cheesecake with Walnut Crust recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Cheese", "Fruit", "Christmas", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/4", "1", "3", "3/4", "1/4", "3", "8", "2"] [RecipeIngredientParts] ["graham cracker crumbs", "walnuts", "butter", "whole berry cranberry sauce", "cream cheese", "granulated sugar", "flour", "eggs", "sour cream", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 573.8 [FatContent] 39.3 [SaturatedFatContent] 19.9 [CholesterolContent] 155.4 [SodiumContent] 373.5 [CarbohydrateContent] 49.3 [FiberContent] 1.3 [SugarContent] 39.6 [ProteinContent] 8.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325 degrees. In a small bowl combine crumbs, walnuts and butter. In the bottom of a 9-inch spring-form pan firmly press crumb mixture. Bake until golden, 5 to 6 minutes; remove from oven; cool slightly. Spread with cranberry sauce; set aside. Reduce oven temperature to 300 degrees. In the large bowl of an electric mixer beat cream cheese, sugar and flour until smooth. Beat in eggs, sour cream and vanilla until well blended; spread evenly over cranberry sauce. Bake until a knife inserted 1-1/2-inches from the edge comes out clean, about 1 hour; turn off oven; leave cheesecake in oven with door ajar until top is firm to the touch, about 30 minutes. Cool on a wire rack, about 1 hour. Cover and refrigerate until cold, about 4 hours. Just before serving, remove cheesecake from pan to a serving plate. Garnish with sugared cranberries, kiwi slices and mint leaves, if desired. NOTE: To make sugared cranberries: In a small bowl place a small amount of white corn syrup. Add fresh cranberries, a few at a time, turning to coat; then place in a bowl of granulated sugar. Using a fork, remove cranberries from sugar and place on a plate until ready to use.
[Name] Cranberry Bread [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-11-07T17:22:00Z [Description] Make and share this Cranberry 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/13/94/8/lKqVADUShm6GX1GU2AEg_IAM_5199.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/13948/GtlLo8MHTv2CE2qTeZTH_10156174036512617.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/94/8/K69kU5xQ3yL8tZE8uyIb_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/94/8/01480865781.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/94/8/3tDjTBBjRKKIvX68S4Di_IAM_5186.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/94/8/61OPzaFSRpiq74crnnZi_IMG_20171217_210858_364.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/94/8/2bAkK2pQKW6b5klORs3F_IAM_5181.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/94/8/7ZpNkqxASoukrPwoYOP6-1450743_10201998362373349_897379621_n-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/94/8/picbkhi1t.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/94/8/ulHKoejFQWCeREsSEMTI_10156174036512617.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/94/8/l4mAGk57RDao0kasIrN9_IMG_20181220_140034.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/94/8/op8BDY7T22wMW7VyYUWQ_IMG_20181220_135910855.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/13948/FzsvibRA2pFUEYnW0Cqg_IMG20180313100425.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/94/8/01479998754.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/94/8/picewK6rb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/94/8/picUlkK2r.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/94/8/piczMR5sH.jpg" ] [RecipeCategory] Breads [Keywords] ["Christmas", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1 2/3", "2/3", "1/2", "2", "2", "4", "3", "1/2", "4", "1"] [RecipeIngredientParts] ["fresh cranberries", "frozen cranberries", "sugar", "milk", "lemons", "vanilla", "eggs", "all-purpose flour", "walnuts", "pecans", "baking powder", "salt"] [AggregatedRating] 5.0 [ReviewCount] 75.0 [Calories] 401.8 [FatContent] 17.6 [SaturatedFatContent] 2.7 [CholesterolContent] 63.4 [SodiumContent] 344.9 [CarbohydrateContent] 55.4 [FiberContent] 1.9 [SugarContent] 28.8 [ProteinContent] 6.5 [RecipeServings] 12.0 [RecipeYield] 2 loaves [RecipeInstructions] ["Heat oven to 350º.", "Grease bottoms only of 2 loaf pans, 8 1/2 × 4 1/2 × 2 1/2 inches or 9 × 5 × 3 inches.", "Mix cranberries, sugar, oil, milk, lemon peel, vanilla and eggs in large bowl.", "Stir in remaining ingredients.", "Pour into pans.", "Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.", "Cool 10 minutes.", "Loosen sides of loaves from pans; remove from pans.", "Cool completely on wire rack before slicing.", "Store tightly wrapped in refrigerator up to 1 week." ]
[Name] Cube Steak and Gravy (Crock Pot) [AuthorId] 10113 [AuthorName] southern chef in lo [CookTime] PT8H [PrepTime] PT15M [TotalTime] PT8H15M [DatePublished] 2001-11-07T17:22:00Z [Description] Make and share this Cube Steak and Gravy (Crock Pot) 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/13/94/9/picLrIYhE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/94/9/VQu0sjaTHyOtC5dB5Zzi-steak.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/94/9/picdgN3vS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/94/9/picpvshr9.jpg"] [RecipeCategory] Meat [Keywords] "Weeknight" [RecipeIngredientQuantities] ["2", NA, NA, NA, "1", "1", "2"] [RecipeIngredientParts] ["salt", "pepper", "flour", "water"] [AggregatedRating] 4.5 [ReviewCount] 166.0 [Calories] 63.2 [FatContent] 4.4 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 526.0 [CarbohydrateContent] 5.0 [FiberContent] 0.0 [SugarContent] 1.1 [ProteinContent] 1.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Salt and pepper the steak to your liking, then dredge in the flour. Fry steak until brown and place in crock pot. Add water, soup, and gravy mix. Cover and cook on low 6 to 8 hours. Serve with mashed potatoes or rice.
[Name] Empadinhas (Brazilian Shrimp Pies) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-11-07T17:23:00Z [Description] Make and share this Empadinhas (Brazilian Shrimp Pies) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Cheese", "Vegetable", "Meat", "Brazilian", "South American", "Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "2", "2", "1 1/2", "1", "1", "1", "1", "1", "2", NA, "3", "1/4", "8", NA, "1", "1", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["flour", "butter", "shortening", "eggs", "salt", "water", "shrimp", "onion", "garlic", "bay leaf", "tomato paste", "flour", "peas", "green olives", "cayenne pepper", "egg", "salt", "chicken", "garlic", "onion", "bay leaf"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 559.4 [FatContent] 32.6 [SaturatedFatContent] 8.6 [CholesterolContent] 150.0 [SodiumContent] 862.3 [CarbohydrateContent] 43.0 [FiberContent] 2.0 [SugarContent] 1.3 [ProteinContent] 22.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Make the dough. Place the flour in a large mixing bowl and make a well in the center. Place the butter, shortening, eggs, salt, and 1 cup water in the well. Using one hand to mix, squeeze these ingredients through your fingers to make a paste. Gradually work in the flour, squeezing the dough between your fingers to mix it. Add water as necessary: the dough should be quite soft. Let the dough rest for 30 minutes. Prepare the filling. Peel and devein the shrimp (my favorite yucky part...]. Heat the oil in a large saucepan. Sauté the onion and garlic over medium heat for 2-3 minutes, or until soft but not brown. Add the shrimp, bay leaf, tomato paste, salt, and pepper, plus water to cover. Bring to a boil, reduce heat, and simmer for 10 minutes, or until the shrimp is cooked. Strain the shrimp, reserving the broth. Finely chop the shrimp by hand or in the food processor. Stir in the flour, peas, and olives. Stir in 3-4 tablespoons of the reserved broth: the filling should be moist but not runny. Add enough cayenne to give the shrimp mixture a little bite. Pinch off cherry-sized pieces of dough and use them to line the tartlet molds. Push the dough in with your thumb. The dough should just reach over the top of the mold. Place a spoonful of filling in each crust. Roll out the remaining dough and cut out tops for the empadinhas. Try to capture an air bubble when you place the top over the filling: this is what makes the pie light. Seal the tartlets by pinching together the top and bottom crust. Note: the empadinhas can be prepared ahead to this stage and frozen. Preheat the oven to 375° F. Brush the tops of the empadinhas with egg glaze. Bake for 30 minutes, or until golden brown. Unmold and serve. If you're lazy like me, try this big pie version, called empadão: make the filling and use Pillsbury pie crusts, one for the bottom and one for the top. Fantastic dinner stuff! To make chicken empadinhas-------------. Cook the chicken and prepare the broth. Place the chicken in a small saucepan with the garlic, onion, bay leaf and water to cover. Bring to a boil, reduce the heat, and gently simmer for 20 minutes, or until the chicken is tender. Drain the chicken, reserving the broth. When the chicken is cool enough to handle, remove the skin and bones and finely shred the meat. Discard the onion, garlic, and bay leaf. Heat the oil in a large saucepan. Sauté the onion and garlic over medium heat for 2-3 minutes, or until soft but not brown. Add the chicken, bay leaf, tomato paste, salt, and pepper, plus water to cover. Bring to a boil, reduce heat, and simmer for 5 minutes. Procede as in step 3 above, stirring in the flour, peas, and olives. And so on.
[Name] Cranberry Chip Cookies [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-11-07T17:24:00Z [Description] Make and share this Cranberry Chip Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Christmas", "Thanksgiving", "< 30 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "3/4", "1/2", "1/4", "2", "1", "3", "1", "1/2", "1/4", "2 1/2", "1", "1/2", "1/2", "2", "2", "1"] [RecipeIngredientParts] ["granulated sugar", "brown sugar", "margarine", "butter", "milk", "egg", "all-purpose flour", "baking powder", "salt", "baking soda", "cranberries", "margarine", "butter", "corn syrup", "hot water"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 289.7 [FatContent] 12.4 [SaturatedFatContent] 3.2 [CholesterolContent] 11.6 [SodiumContent] 217.5 [CarbohydrateContent] 42.6 [FiberContent] 1.9 [SugarContent] 24.2 [ProteinContent] 4.1 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 375°. Grease cookie sheet. Mix sugars and margarine in large bowl. Stir in milk, orange juice and egg. Stir in flour, baking powder, salt and baking soda. Carefully stir in cranberries, nuts and vanilla milk chips. Drop dough by rounded teaspoonfuls about 2 inches apart on cookie sheet. Bake 10 to 15 minutes or until light brown. Remove from cookie sheet. Cool on wire rack. Spread with Chocolate Glaze. CHOCOLATE GLAZE-----------. Heat chocolate chips, margarine and corn syrup over low heat, stirring constantly, until chocolate chips are melted; cool slightly. Stir in water, 1 teaspoon at a time, until consistency of thick syrup.
[Name] Niter Kebbeh [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT55M [PrepTime] PT5M [TotalTime] PT1H [DatePublished] 2001-11-07T17:25:00Z [Description] Make and share this Niter Kebbeh recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Ethiopian", "African", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "2", "2", "1/2", "4", "1", "2", "1/8", "1/4", "1"] [RecipeIngredientParts] ["butter", "onion", "garlic", "ginger", "turmeric", "cardamom seeds", "cinnamon stick", "cloves", "nutmeg", "ground fenugreek", "fresh basil", "dried basil"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 550.4 [FatContent] 61.5 [SaturatedFatContent] 38.9 [CholesterolContent] 162.7 [SodiumContent] 436.6 [CarbohydrateContent] 1.7 [FiberContent] 0.3 [SugarContent] 0.4 [ProteinContent] 0.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a small saucepan, gradually melt the butter and bring it to bubbling. When the top is covered with foam, add the other ingredients and reduce the heat to a simmer. Gently simmer, uncovered, on low heat. After about 45 to 60 minutes, when the surface becomes transparent and the milk solids are on the bottom, pour the liquid through a cheesecloth into a heat-resistant container. Discard the spices and solids. Covered tightly and stored in the refrigerator, Niter Kebbeh will keep for up to 2 months. Note: A good quality olive or other oil may be substituted for the butter.
[Name] Berbere [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT2M [PrepTime] PT5M [TotalTime] PT7M [DatePublished] 2001-11-07T17:25:00Z [Description] Make and share this Berbere 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/13/95/3/pic7HvtEu.jpg" [RecipeCategory] Ethiopian [Keywords] ["African", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "4", "3/4", "1/2", "1/4", "1", "1/2", "8 -10", "1/2", "1/4", "1", "2 1/2", "1/8", "1/8"] [RecipeIngredientParts] ["cumin seeds", "cloves", "cardamom seed", "whole black peppercorn", "whole allspice", "fenugreek seeds", "gingerroot", "turmeric", "salt", "sweet Hungarian paprika", "cinnamon", "ground cloves"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 36.6 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 297.0 [CarbohydrateContent] 7.6 [FiberContent] 2.6 [SugarContent] 2.4 [ProteinContent] 1.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["In a small frying pan, on medium-low heat, toast the cumin, whole cloves, cardamom, peppercorns, allspice, fenugreek, and coriander for about 2 minutes, stirring constantly.", "Remove the pan from the heat and cool for 5 minutes.", "Discard the stems from the chiles.", "In a spice grinder or with a morter and pestle, finely grind together the toasted spices and the chiles.", "Mix in the remaining ingredients.", "Store Berebere refrigerated in a well-sealed jar or a tightly closed plastic bag." ]
[Name] Potatoes in Green Beans [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-11-08T17:47:00Z [Description] Make and share this Potatoes in Green Beans recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/95/4/pichSdRIa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/95/4/picAvzPN0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/95/4/picTS8eGs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/95/4/picsYxVcp.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Vegetable", "Canadian", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1", "1/4", "1", "1/2", "2", NA] [RecipeIngredientParts] ["onion", "olive oil", "green beans", "cider vinegar", "sugar", "dry mustard", "water"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 156.6 [FatContent] 3.8 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 14.6 [CarbohydrateContent] 27.7 [FiberContent] 5.9 [SugarContent] 4.4 [ProteinContent] 4.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a frypan, heat oil, cook onions and potatoes over medium high heat until golden. Add beans. Combine vinegar, sugar, mustard and 2 tablespoons water. Pour over bean mixture. Cook until moisture is almost gone, stirring occasionally. Season with salt and pepper. Garnish with parsley.
[Name] Waldorf Chicken [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-11-08T17:47:00Z [Description] Make and share this Waldorf Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Fruit", "Meat", "Canadian", "Healthy", "Kid Friendly", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1/2", "2", "1/4", "2", "2", "1", "1/4"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "chicken bouillon granule", "apples", "celery", "green onions", "raisins", "cornstarch", "ground nutmeg"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 205.7 [FatContent] 1.7 [SaturatedFatContent] 0.5 [CholesterolContent] 68.5 [SodiumContent] 132.0 [CarbohydrateContent] 19.2 [FiberContent] 1.8 [SugarContent] 13.7 [ProteinContent] 27.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Rinse and dry chicken, sprinkle with salt and pepper. In a frypan combine apple juice and bouillon granules. Bring to boil, add chicken. Reduce heat. Cover and simmer for 5 minutes. Turn chicken. Add apples, celery, onions and raisins. Cover and simmer 5 minutes or until chicken is tender and no longer pink. Remove chicken and slice, top with apple slices, cover. Stir together cornstarch, nutmeg and 2 tablespoons cold water. Add to frypan, cook and stir until bubbly, cook, stirring for another 2 minutes. Pour over chicken.
[Name] Godden's World-Famous Chili Con Carne With Beans [AuthorId] 19300 [AuthorName] Kurt Godden [CookTime] PT2H [PrepTime] PT1H [TotalTime] PT3H [DatePublished] 2001-11-08T17:47:00Z [Description] People have told me that this chili could win contests. We make this for our traditional Christmas eve dinner. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Beans", "Meat", "Tex Mex", "Southwestern U.S.", "Spicy", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "4", "1", "1", "1", "1", "4", "1", "1", "1", "1", NA, NA, NA] [RecipeIngredientParts] ["beef broth", "onion", "tomato paste", "chili beans", "garlic", "chili powder", "oregano", "basil", "cumin", "salt", "pepper", "cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 626.0 [FatContent] 35.5 [SaturatedFatContent] 13.4 [CholesterolContent] 120.7 [SodiumContent] 1032.6 [CarbohydrateContent] 35.8 [FiberContent] 7.9 [SugarContent] 4.1 [ProteinContent] 41.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Put beef broth or buillon on low heat to simmer. While broth heats up, brown ground beef and drain excess fat, add to broth. While beef is browning, chop onion, add to broth. Add tomato paste, chili beans to broth. Add garlic, chili powder, oregano, basil, cumin. Add red peppers, salt, pepper, if desired. Simmer at least 2 hours. Serve with grated cheese on top. You can omit the red pepper and/or change the chili powder to teaspoons, if you like yours milder.
[Name] Reese's Peanut Butter Cheesecake [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2001-11-08T17:47:00Z [Description] Make and share this Reese's Peanut Butter Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Cheese", "Kosher", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "4", "4", "3/4", "4", "2", "1/2", "1", "15"] [RecipeIngredientParts] ["unsalted butter", "cream cheese", "sugar", "eggs", "flour", "sour cream", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 857.1 [FatContent] 55.4 [SaturatedFatContent] 27.1 [CholesterolContent] 169.7 [SodiumContent] 545.1 [CarbohydrateContent] 79.1 [FiberContent] 2.4 [SugarContent] 26.1 [ProteinContent] 14.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Crust------------. Mix together and press onto bottom and sides of greased 9-inch springform pan. Filling---------. Beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each. Add flour, sour cream, and vanilla. Pour half of batter in crust-lined pan. Sprinkle Reese? s on top. Pour remaining batter over top. Bake at 425 for 15 minutes, then reduce heat to 225 and bake for an hour.
[Name] Grilled Tuna & Vegetables W/yellow Pepper Sauce [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-11-08T17:47:00Z [Description] My husband doesn't like "fishy" tasting fish, but loves this recipe. I also like to use red peppers because I prefer that color to the yellow. [Images] character(0) [RecipeCategory] Tuna [Keywords] ["Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["6", "1", "1", "1", "3", "1/2", "1/4", NA, "1", "1/2", "1", "1", "1/2", NA] [RecipeIngredientParts] ["tuna steaks", "garlic oil", "zucchini", "red onion", "russet potatoes", "garlic oil", "olive oil", "onion", "yellow bell pepper", "thyme"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 345.5 [FatContent] 9.7 [SaturatedFatContent] 2.2 [CholesterolContent] 54.5 [SodiumContent] 96.2 [CarbohydrateContent] 26.3 [FiberContent] 3.3 [SugarContent] 4.6 [ProteinContent] 36.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Season tuna steak with salt and pepper and rub with garlic oil. Place on hot grill and cook to desired temp. Rub all veggies with garlic oil. Grill until tender. Season with pepper and sprinkle with balsamic vinegar. Sauce: Heat olive oil in 1 quart sauce pot. Add onions and saute onions until lightly browned. Add yellow peppers and thyme and sweat in olive oil 1 minute. Add stock and simmer covered until peppers are soft. Remove to blender and puree. Adjust seasoning and keep warm. Spoon sauce over tuna steaks and serve with the grilled vegetables.
[Name] Skewered Korean Chicken and Green Onions [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT7H [PrepTime] PT25M [TotalTime] PT7H25M [DatePublished] 2001-11-08T17:48:00Z [Description] Make and share this Skewered Korean Chicken and Green Onions 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/13/95/9/picw6zSET.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/95/9/picVWoHAb.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Fruit", "Meat", "Korean", "Asian", "Healthy", "Weeknight", "Broil/Grill", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "16", "1/4", "4", "1 1/2", "1", "1", "1 1/2", NA, "24"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "green onions", "reduced sodium soy sauce", "garlic", "fresh ginger", "toasted sesame seeds", "honey", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 186.0 [FatContent] 5.3 [SaturatedFatContent] 1.0 [CholesterolContent] 72.6 [SodiumContent] 493.1 [CarbohydrateContent] 8.3 [FiberContent] 1.5 [SugarContent] 4.0 [ProteinContent] 25.9 [RecipeServings] 6.0 [RecipeYield] 12 servings as an appetizer [RecipeInstructions] Cut chicken into long, thin strips (do this while the breasts are partially frozen, you should get about 8 strips from each breast] Thread the green onion& chicken alternately on the skewers, 2 chicken pieces and 2 green onions to each (if you want to serve these as appetizers use smaller skewers and put only 1 piece of chicken and 1 onion on each]. Lay the skewers in a 9x13 baking dish. Combine remaining ingredients and pour half over the skewers, turning the skewers so all sides are coated with the marinade (reserve the remaining marinade]. Cover and place in fridge for at least 6 hours or overnight, turn skewers every once in a while. Broil or BBQ the skewers, brushing with reserved marinade for 2-4 minutes per side.
[Name] Miss Piggy's Guilt-Free Cheesecake [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H10M [PrepTime] PT15M [TotalTime] PT1H25M [DatePublished] 2001-11-08T17:48:00Z [Description] It's the fruit topping that really makes this cheesecake special (and you thought it was Miss Piggy!). [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Cheese", "Kosher", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "2", "3", "20", "1", "2", "6", "1/4", "1", "2"] [RecipeIngredientParts] ["graham cracker crumbs", "Nutrasweet", "fat free cream cheese", "sugar", "lemons, rind of", "egg substitute", "vanilla extract", "fresh strawberries"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 195.4 [FatContent] 1.6 [SaturatedFatContent] 0.5 [CholesterolContent] 5.7 [SodiumContent] 402.8 [CarbohydrateContent] 36.3 [FiberContent] 2.2 [SugarContent] 28.4 [ProteinContent] 10.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees Fahrenheit. For the crust: Mix all ingredients and press into bottom of a 9- inch spring form pan. Bake for 10 minutes. Cool slightly. Reduce oven temperature to 300 degrees Fahrenheit. For the filling: Mix cream cheese on high speed until fluffy. Gradually add the sugar, beating constantly. Add lemon peel and vanilla. Stir in egg substitute, 1/3 at a time. Pour over graham cracker crust. Bake for one hour. Let cool to room temperature. Distribute spreadable fruit on top of the finished cake. Place strawberries topside down on top of the fruit spread. Refrigerate.
[Name] Honey Brined Herb Roasted Turkey [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT4H [PrepTime] PT12H [TotalTime] PT16H [DatePublished] 2001-11-08T17:48:00Z [Description] Allow 12 - 18 hours for the turkey to marinate in the brine. It's worth the wait as this process always assures a moist, flavorful turkey. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/96/1/13961.jpg" [RecipeCategory] Whole Turkey [Keywords] ["Poultry", "Meat", "Kosher", "Free Of...", "Winter", "Christmas", "Hanukkah", "Thanksgiving", "Weeknight", "Roast", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "8 -10", "2", "1", "3 -4", "10 -12", "2", "1", "4 -5", "2 -3", "2 -4"] [RecipeIngredientParts] ["water", "kosher salt", "honey", "fresh coarse ground black pepper", "garlic cloves", "fresh thyme", "fresh sage", "lemons", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 82.0 [Calories] 610.0 [FatContent] 27.0 [SaturatedFatContent] 7.5 [CholesterolContent] 219.8 [SodiumContent] 14456.5 [CarbohydrateContent] 21.1 [FiberContent] 0.4 [SugarContent] 18.6 [ProteinContent] 67.3 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Remove giblets and neck from turkey, reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels. Prepare brine by mixing water, honey and salt in a large bowl. Stir until honey dissolves. Add half the thyme and sage along with the garlic and black pepper. Set aside. Add chicken stock. Line an extra-large stock pot with a food-safe plastic bag. Place the rinsed turkey in the bag and pour brine over the turkey. Gather the bag tightly around the turkey, causing the turkey to be surrounded by the brine. Seal the bag and refrigerate the pot, bag and brined turkey for at least 12 hours. Pre-heat oven to 350°F Remove turkey from brine and pat dry inside and out. Discard brine. Place turkey, breast side up, on a rack in a large shallow (about 2 1/2\" deep] roasting pan. Squeeze lemon juice into the main turkey cavity. Put the squeezed lemon halves into the cavity along with the rest of the thyme and sage. Coat turkey lightly with oil and sprinkle inside and out with salt, pepper. Insert an oven safe meat thermometer into the thickest part of the thigh, being careful the pointed end of the thermometer does not touch the bone. Roast turkey, basting with poultry stock every half hour or so. Loosely cover with aluminum foil to prevent over browning, remove foil during last hour and a half of cooking time. Continue to roast until thermometer registers 180°F in the thigh, or 170°F in the breast. Remove turkey from the oven and allow it to cool for 15-20 minutes before carving.
[Name] Persian Kebabs [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT6M [PrepTime] PT3H [TotalTime] PT3H6M [DatePublished] 2001-11-08T17:48:00Z [Description] Make and share this Persian Kebabs recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Lamb/Sheep", "Vegetable", "Meat", "Southwest Asia (middle East]", "Asian", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/4", "2", "1", "1/2", "6", "4", "2", "2"] [RecipeIngredientParts] ["lamb", "lemon juice", "garlic", "salt", "pepper", "bay leaves", "tomatoes", "green peppers", "eggplants"] [AggregatedRating] nan [ReviewCount] nan [Calories] 387.5 [FatContent] 28.8 [SaturatedFatContent] 7.5 [CholesterolContent] 68.6 [SodiumContent] 391.0 [CarbohydrateContent] 13.6 [FiberContent] 6.6 [SugarContent] 6.1 [ProteinContent] 20.7 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Prepare marinade: combine oil, lemon juice, garlic, salt, pepper and bay leaves. Marinate meat cubes for 4 to 5 hours in refrigerator. Thread meat, vegetables, and bay leaves on skewers. Brush with marinade. Broil 3 minutes on each side, or barbecue 5 minutes on each side. Serve immediately.
[Name] North Pole Soup [AuthorId] 23199 [AuthorName] Trish Liechty [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-11-08T17:48:00Z [Description] Make and share this North Pole Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Vegetable", "Meat", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "3", "1", "3", "1", "2 1/2", NA] [RecipeIngredientParts] ["olive oil", "onion", "carrot", "garlic clove", "dried basil", "ham", "tomatoes", "chicken broth", "canned kidney beans", "pasta"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 277.1 [FatContent] 6.8 [SaturatedFatContent] 1.4 [CholesterolContent] 11.1 [SodiumContent] 1194.7 [CarbohydrateContent] 36.7 [FiberContent] 8.0 [SugarContent] 7.5 [ProteinContent] 17.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In saucepan, heat olive oil and add onion and carrot. Cook 5 minutes or until softened. Add garlic, basil and ham. Cook 2 minutes. Add tomatoes and cook 5 minutes. Add broth and beans. Bring to a boil and mash some of the beans to thicken the soup. Lower heat and simmer 20 minutes. Return to a boil and stir in pasta. Boil approximately. 6 minutes or until pasta is done. Serve.
[Name] Chocolate - Chestnut Mousse [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT5H [PrepTime] PT25M [TotalTime] PT5H25M [DatePublished] 2001-11-08T17:48:00Z [Description] How's this for a "do ahead" dessert? The chestnuts give a lovely rich flavor to the chocolate. Very Christmas with the red & green cherries [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Canadian", "Christmas", "Weeknight", "For Large Groups", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1/2", "1/4", "1", "4", "1/4", "1/2", "3", "1", NA, NA] [RecipeIngredientParts] ["unsalted butter", "chestnut puree", "vanilla", "salt", "cream of tartar", "sugar", "water", "icing sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 355.4 [FatContent] 18.0 [SaturatedFatContent] 10.6 [CholesterolContent] 36.3 [SodiumContent] 68.0 [CarbohydrateContent] 45.2 [FiberContent] 1.4 [SugarContent] 19.2 [ProteinContent] 3.7 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Melt the chocolate& butter in a heavy saucepan on very low heat, remove pan from heat Stir in the Chestnut puree, a little at a time, mashing with the back of the spoon to break up large pieces (small bits of puree will remain in the mixture] Add vanilla& salt. Beat until stiff and fold in a 1/2 cup cream. In a fresh bowl beat egg whites with the cream of tartar. Heat sugar and 3 tbsp water to boiling, stirring until it reaches 240F degrees. Slowly beat the hot syrup into the egg whites. continue beating until stiff peaks form. Gently fold in the chocolate mixture, making sure no streaks of egg white remain Pour into a 2 quart clear or ceramic bowl. Cover and refrigerat for 4 hours or overnight. To serve Beat the remaining cream with the icing sugar. Pipe the cream on the mousse and garnish with cherries.
[Name] Stuffed Grape Leaves (persian) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-11-08T17:48:00Z [Description] Make and share this Stuffed Grape Leaves (persian) 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/13/96/5/picmZYEw4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/96/5/picM9NZkh.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["White Rice", "Rice", "Berries", "Grapes", "Fruit", "Vegetable", "Southwest Asia (middle East]", "Asian", "Vegan", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "5", "1", "1/4", "1/8", "1/4", "1", "2", "1", "1"] [RecipeIngredientParts] ["olive oil", "onion", "mushrooms", "dried parsley", "black pepper", "cayenne", "turmeric", "white rice", "grape leaves", "water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 454.1 [FatContent] 7.0 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 2189.2 [CarbohydrateContent] 83.0 [FiberContent] 11.1 [SugarContent] 4.6 [ProteinContent] 17.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a skillet, heat oil and saut onion and mushrooms until soft. Add parsley and spices. Transfer to a bowl. Mix in peas and rice. Preheat oven to 350. Line a 3-qt baking dish with a few grape leaves to keep stuffed leaves from sticking and burning. Place 1 heaping Tbs of rice mixture (depending on size of leaf] in the center of a grape leaf. Fold in sides, then roll leaf from stem to tip. Place in casserole. Repeat procedure with remaining grape leaves until rice mixture is used up. Pour water in bottom of dish (to provent sticking and drying out]. Bake for 25 minutes.
[Name] Burgundy Poached Pears [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2001-11-08T17:48:00Z [Description] Make and share this Burgundy Poached Pears 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/13/96/6/picNAlsKH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/96/6/picI6q07Y.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/96/6/picZIxLTv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/96/6/picxT9lGt.jpg"] [RecipeCategory] Dessert [Keywords] ["Pears", "Fruit", "Canadian", "Winter", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["8", "1/4", "6", "3", "12", "3", NA, NA] [RecipeIngredientParts] ["pears", "Burgundy wine", "dry red wine", "reduced-calorie cranberry juice cocktail", "cinnamon sticks", "mint sprig"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 258.9 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.9 [CarbohydrateContent] 34.9 [FiberContent] 5.5 [SugarContent] 18.1 [ProteinContent] 0.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Peel pears and remove core from bottom end, leaving stem intact. If needed, slice about 1/4 inch from bottom of pears, so that they will sit flat. Brush pears with orange juice to prevent browning. Combine burgundy, cranberry juice, orange slices and cinnamon sticks in a dutch oven, bring to boil. Add pears, reduce heat, simmer 15 minutes until pears are tender, turning pears occasionally. Remove pears from pan, reserving 1 cup poaching liquid. Reserve remaining liquid. Discard orange slices and cinnamon sticks. Place each pear on a dessert plate. Top each pear with 2 tablespoons reserved poaching liquid. Garnish with orange rind curls and mint sprigs. The remaining poaching liquid can be chilled and combined with chilled ginger ale to make a delicious wine punch.
[Name] Chocolate-Pistachio Meringues [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT30M [PrepTime] PT25M [TotalTime] PT55M [DatePublished] 2001-11-08T17:48:00Z [Description] Easy to make and attractive. If you are making these for Christmas decorate with colored peel, cherries or small marzipan holly leaves [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Nuts", "Canadian", "Free Of...", "Christmas", "< 60 Mins", "Oven", "Small Appliance"] [RecipeIngredientQuantities] ["1/3", "1/4", "2", "1", "2/3", "1/2"] [RecipeIngredientParts] ["pistachios", "cream of tartar", "vanilla"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 186.3 [FatContent] 11.0 [SaturatedFatContent] 3.7 [CholesterolContent] 0.6 [SodiumContent] 37.3 [CarbohydrateContent] 16.4 [FiberContent] 2.7 [SugarContent] 11.2 [ProteinContent] 6.0 [RecipeServings] nan [RecipeYield] 3 dozen meringues [RecipeInstructions] Preheat oven 250f, grease and flour 2 cookie sheets. In your blender or food processor combine pistachios and the chocolate,whirl until very finely chopped, reserve. Beat egg whites& cream of tartar until soft peaks form. Gradually add the sugar, 1 tbsp at a time and beat until very stiff peaks are formed. Fold in the chocolate-nut mixture& vanilla. Using a tsp drop small mounds of meringue on the prepared cookie sheets leaving about 1\" between. Bake 30 minutes or until the meringues are firm but not brown. Let stand several minutes on the cookie sheets, loosen carefully, transfer to wire rack. Store in a tightly covered container.
[Name] Green Tomato Jelly [AuthorId] 23151 [AuthorName] Carolyn D [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2001-11-08T17:48:00Z [Description] Make and share this Green Tomato Jelly recipe from Food.com. [Images] character(0) [RecipeCategory] Jellies [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins", "Canning", "Easy"] [RecipeIngredientQuantities] ["5", "4", "1"] [RecipeIngredientParts] ["green tomatoes", "sugar", "gelatin"] [AggregatedRating] 3.0 [ReviewCount] 8.0 [Calories] 276.1 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 32.5 [CarbohydrateContent] 60.4 [FiberContent] 0.7 [SugarContent] 59.6 [ProteinContent] 11.0 [RecipeServings] nan [RecipeYield] 14 jelly jars [RecipeInstructions] boil tomatoes and sugar together for 15 minutes. Remove from heat, puree in a blender. Add jello and stir well. Put into blender and blend well. Pour into jars and seal.
[Name] Hot & Spicy Vegetable Dip [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT5M [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2001-11-08T17:48:00Z [Description] This is vegetable dip but my daughter likes it on potato chips. If you don't have Rotel, I have substituted a cup of salsa with excellent results. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/96/9/pic60P1z1.jpg" [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "2", "1"] [RecipeIngredientParts] ["cream cheese", "Rotel tomatoes & chilies"] [AggregatedRating] 4.5 [ReviewCount] 15.0 [Calories] 202.2 [FatContent] 19.5 [SaturatedFatContent] 11.0 [CholesterolContent] 62.5 [SodiumContent] 393.7 [CarbohydrateContent] 4.2 [FiberContent] 0.0 [SugarContent] 1.8 [ProteinContent] 3.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cream salad dressing and cream cheese. Slowly mix in the Rotel. Chill for an hour before serving.
[Name] Sweet & Sour Cocktail Meatballs [AuthorId] 23181 [AuthorName] Karen Cox [CookTime] PT35M [PrepTime] PT1H [TotalTime] PT1H35M [DatePublished] 2001-11-08T17:48:00Z [Description] Make and share this Sweet & Sour Cocktail Meatballs recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Pineapple", "Pork", "Poultry", "Tropical Fruits", "Fruit", "Meat", "Kid Friendly", "Christmas", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "2", "1", "1/2", "1", "1/2", "1", "1", "1/3", "1", "1"] [RecipeIngredientParts] ["lean ground beef", "lean ground turkey", "milk", "onions", "salt", "Worcestershire sauce", "egg", "brown sugar", "cornstarch", "pineapple chunks", "vinegar", "soy sauce", "green pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 550.5 [FatContent] 26.6 [SaturatedFatContent] 9.8 [CholesterolContent] 136.7 [SodiumContent] 872.1 [CarbohydrateContent] 53.6 [FiberContent] 1.7 [SugarContent] 41.3 [ProteinContent] 23.7 [RecipeServings] nan [RecipeYield] 25 meatballs [RecipeInstructions] Meat Balls-----------. Mix ingredients and shape into about 25 1-inch balls. Cook in electric skillet over medium heat until brown, stirring occasionally--about 20 minutes. Remove from skillet. Sauce----------. Mix brown sugar and cornstarch in skillet. Stir in pineapple with syrup, vinegar and soy sauce. Heat to boiling, stirring constantly. Reduce heat. Add meatballs, cover and simmer for 10 minutes, stirring occasionally. Stir in green pepper, cover and simmer 5 minutes until pepper is crisp tender. Serve with toothpicks.
[Name] Candy Bar Cheesecake [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2001-11-08T17:48:00Z [Description] Make and share this Candy Bar Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Cheese", "Kid Friendly", "Kosher", "Christmas", "Hanukkah", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/3", "3", "1/2", "1/2", "1", "3", "3/4", "3", "1/2"] [RecipeIngredientParts] ["peanuts", "margarine", "butter", "cream cheese", "granulated sugar", "brown sugar", "vanilla", "eggs", "heavy whipping cream", "heavy whipping cream"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 487.3 [FatContent] 34.8 [SaturatedFatContent] 16.7 [CholesterolContent] 113.4 [SodiumContent] 283.3 [CarbohydrateContent] 37.5 [FiberContent] 1.1 [SugarContent] 18.6 [ProteinContent] 7.9 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 325 dgrees Fahrenheit. Mix cookie crumbs, peanuts and margarine (or butter]. Press evenly in bottom of springform pan, 9 x 3 inches. With an electric mixer, beat cream cheese with white and brown sugars until smooth, about 6-7 minutes. Add eggs, one at a time. Mix well again. Beat in 1/4 cup whipping cream. Pour over crust. Bake 1 1/4 hours, turn off oven, leave oven door open, let cheesecake cool in oven for 15 minutes to prevent cheesecake from cracking. Carefully remove from oven, put in place away from drafts. After 45 minutes, run metal spatula along side of cheesecake to loosen. Cover with plastic wrap and refrigerate cheesecake overnight or longer to allow flavors to mingle. Melt the Snickers bars in 1 quart saucepan over low heat, stirring occasionally. Stir in 1/2 cup whipping cream, stir until smooth. Transfer to refrigerator to cool. Remove cheesecake from pan and transfer to serving plate. Serve sauce with cheesecake. VARIATION: Use crushed chocolate wafers if you prefer a chocolate crumb crust.
[Name] Porked Sauerkraut [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT9H [PrepTime] PT0S [TotalTime] PT9H [DatePublished] 2001-11-08T17:48:00Z [Description] Hermann, MO is a town that is exceedingly proud of it's German heritage. I got this recipe from a cook at one of it's many German restaurants. He served it with mashed potatoes and a smoked apple sausage from another small town in the area. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Vegetable", "Meat", "German", "European", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1", "1"] [RecipeIngredientParts] ["sauerkraut", "onion", "beer"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 38.0 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 751.8 [CarbohydrateContent] 6.8 [FiberContent] 3.5 [SugarContent] 2.4 [ProteinContent] 1.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients in a roaster. Cover the roaster with plastic wrap (yes plastic wrap] and then foil to seal. Bake at 250° for 8 hours. Remove coverings and stir. Remove bone and cartilage as meat will have fallen off. Turn oven up to 350°; continue cooking for 1 hour stirring occasionally as the dish caramelizes. Serve with mashed potatoes.
[Name] Ananas En Surprise (Pineapple Surprise) [AuthorId] 13273 [AuthorName] Andy Jewell [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2001-11-08T17:48:00Z [Description] I love to cheat at cooking and this is one of the biggest cheats I know. It looks spectacular and tastes a dream but only takes a few simple ingredients and little time to produce. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Pineapple", "Tropical Fruits", "Fruit", "European", "< 30 Mins", "Freezer"] [RecipeIngredientQuantities] ["1", "1", NA, "4", "4", "1"] [RecipeIngredientParts] ["fresh pineapple", "white rum", "coconut ice cream", "caster sugar", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 183.5 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 94.7 [CarbohydrateContent] 43.5 [FiberContent] 1.6 [SugarContent] 39.5 [ProteinContent] 4.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] halve the pineapple down its length, cutting through the frond of green leaves at the top. Cut out the tough central \"choke\" from the two halves. Scoop out and chop the flesh, being careful not to damage the shell. Put the flesh and the rum into a freezer bag and put into the freezer for 6 hours or overnight. Put the shells into a freezer bag and freeze for 6 hours or overnight. Make a meringue by beating the egg whites with the salt until they form stiff peaks before folding in the sugar. Heat your oven to its maximum. Place the pineapple shells on a baking sheet and fill with the pineapple flesh and rum. Add scoops of coconut ice-cream. cover with the meringue being careful to seal it round the edges to the pineapple shells. Bake for 5 minutes or until the meringue is lightly set and the peaks are just browning. If you want to go really over the top you can stick a couple of sparklers in as you serve it!
[Name] Cranberry Banana Cheesecake [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-11-08T17:48:00Z [Description] I got this from the Dole Company. This is a really different idea, especially good for a Thanksgiving if you don't want to serve pumpkin pie. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Cheese", "Kosher", "Winter", "Christmas", "Hanukkah", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "3/4", "2", "1/2", "1/3", "1", "1 1/2", "3", "2", "1", "1", "1/4", "2", "3/4"] [RecipeIngredientParts] ["graham cracker crumbs", "sugar", "sugar", "ground cinnamon", "margarine", "whole berry cranberry sauce", "cornstarch", "light cream cheese", "lemons, rind of", "fresh lemon juice", "vanilla extract", "salt", "bananas", "light sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 404.9 [FatContent] 21.1 [SaturatedFatContent] 9.5 [CholesterolContent] 47.1 [SodiumContent] 385.7 [CarbohydrateContent] 49.0 [FiberContent] 1.5 [SugarContent] 38.1 [ProteinContent] 7.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Combine crumbs, 1/4 cup sugar, cinnamon and margarine. Pat on bottom and up sides of a 9 or 10 inch springform pan. Bake at 350 degrees F for 10 minutes or until golden brown. Cool. Combine cranberry sauce and cornstarch in saucepan. Cook, stirring, until sauce boils and thickens. Remove 1/2 cup for topping; set aside. Beat cream cheese, 1/2 cup sugar, lemon peel, lemon juice, vanilla and salt. Puree bananas (1 cup]; blend into mixture. Spoon 2 cups cheese mixture into crust. Spoon cranberry filling over. Cover with remaining cheese mixture. Bake for 45 minutes. Remove from oven. Combine sour cream and 2 Tbsp. sugar and spread over top. Spoon reserved 1/2 cup cranberry topping in center to form a circle. Gently swirl cranberry and sour cream. Return to oven 10 minutes or more until glaze is firm. Cool.
[Name] Oven Parmesan Chips [AuthorId] 20902 [AuthorName] Rob6543 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-11-08T17:48:00Z [Description] Make and share this Oven Parmesan Chips recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Vegetable", "Low Protein", "Kid Friendly", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1/4", "1", "1/2", "1/8", "1", "2"] [RecipeIngredientParts] ["baking potatoes", "butter", "margarine", "onion", "salt", "pepper", "paprika", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 232.1 [FatContent] 12.4 [SaturatedFatContent] 7.8 [CholesterolContent] 32.7 [SodiumContent] 435.8 [CarbohydrateContent] 27.8 [FiberContent] 2.5 [SugarContent] 1.3 [ProteinContent] 3.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut potatoes into 1/4-inch slices; place on a greased baking sheet in a single layer. Mix butter, onion, salt, pepper and paprika; brush on one side of potatoes, then turn and brush other side. Bake at 425 for 15-20 minutes or until potatoes are tender an golden. Sprinkle with Parmesan cheese, serve immediately.
[Name] Orange Chili Roasted Turkey [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT4H [PrepTime] PT20M [TotalTime] PT4H20M [DatePublished] 2001-11-08T17:48:00Z [Description] A great new flavor for roasting turkeys. Using an injector will make the turkey super moist. The amounts given here are for an 18 pound turkey. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/97/6/13976.jpg" [RecipeCategory] Whole Turkey [Keywords] ["Poultry", "Meat", "Southwestern U.S.", "Very Low Carbs", "High Protein", "Kosher", "High In...", "Winter", "Christmas", "Hanukkah", "Thanksgiving", "Weeknight", "Roast", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "1", "3", "2", "2 1/2", NA, NA] [RecipeIngredientParts] ["turkey", "margarine", "chili powder", "garlic powder", "kosher salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 634.5 [FatContent] 37.2 [SaturatedFatContent] 9.6 [CholesterolContent] 218.0 [SodiumContent] 350.3 [CarbohydrateContent] 4.7 [FiberContent] 0.3 [SugarContent] 3.3 [ProteinContent] 66.0 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] ["Remove giblets and neck from turkey, reserve for gravy.", "Rinse turkey with cold running water and drain well.", "Blot dry with paper towels inside and out.", "Preheat oven to 325° degrees.", "Reduce orange juice down to 1 cup.", "Melt margarine with chili powder and garlic powder.", "Mix in reduced orange juice.", "Cool slightly.", "Place turkey, breast side up, on a rack in a large shallow (about 2 1/2\" deep] roasting pan.", "Use an injector to inject the mixture into the turkey, especially in the meaty parts of the breast and thighs (see photo].", "Sprinkle inside and out with salt and pepper.", "Insert an oven safe meat thermometer into the thickest part of the thigh, being careful the pointed end of the thermometer does not touch the bone.", "Roast turkey in a pre-heated, 325° F oven.", "Loosely cover with aluminum foil to prevent over browning, remove foil during last hour and a half of cooking time.", "Continue to roast until thermometer registers 180 degrees F in the thigh, or 170 degrees F in the breast.", "Remove turkey from the oven and allow it to rest for 15-20 minutes before carving." ]
[Name] Lamb Meatballs - Persian Style [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-11-08T17:48:00Z [Description] Make and share this Lamb Meatballs - Persian Style recipe from Food.com. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Grains", "Vegetable", "Meat", "Southwest Asia (middle East]", "Asian", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3/4", "2", "2", "1/2", "1/2", "3", "2", "1", "2", "3", "2", "1", "1/2", NA] [RecipeIngredientParts] ["Bulgar wheat", "boiling water", "lamb stew meat", "yellow onion", "pine nuts", "olive oil", "eggs", "ground coriander", "ground cumin", "lemon juice", "of fresh mint", "salt", "ground pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 451.9 [FatContent] 25.4 [SaturatedFatContent] 5.8 [CholesterolContent] 200.3 [SodiumContent] 281.2 [CarbohydrateContent] 7.2 [FiberContent] 1.6 [SugarContent] 1.1 [ProteinContent] 47.6 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] In a small bowl allow the bulgar to soak in the boiling water for 1/2 hour. Drain well. In a large bowl combine the meatball ingredients, including the drained bulgar, and mix very well. Form into 1 1/2 inch balls and place on a baking sheet. (Keep your hands damp with a little water to facilitate forming the meatballs]. Bake 20 minutes in a pre-heated 3750F oven, or until just cooked through.
[Name] Cedar Street Lobster Bisque [AuthorId] 16365 [AuthorName] Jeff Williamson [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-11-08T17:48:00Z [Description] Make and share this Cedar Street Lobster Bisque recipe from Food.com. [Images] character(0) [RecipeCategory] Lobster [Keywords] ["Winter", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "6", "4", "1/2", "2", "1", "1", "1"] [RecipeIngredientParts] ["butter", "celery", "yellow onion", "flour", "bay leaves", "paprika", "water", "heavy cream", "white pepper", "Bourbon", "sherry wine"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 701.5 [FatContent] 60.9 [SaturatedFatContent] 37.9 [CholesterolContent] 190.0 [SodiumContent] 341.2 [CarbohydrateContent] 23.4 [FiberContent] 3.2 [SugarContent] 1.9 [ProteinContent] 5.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Melt butter, add celery and onion, saute. Add flour, mix into a roux. Cook for two (2] minutes, constantly stirring. Add bay leaves, lobster base, paprika, and water. Whisk until smooth and mixture starts to thicken. Add heavy cream and bourbon (or sherry]. Reheat to serving temperature. Season to taste.
[Name] Wake up and Smell the Coffee Cheesecake [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H20M [PrepTime] PT15M [TotalTime] PT1H35M [DatePublished] 2001-11-08T17:48:00Z [Description] Make and share this Wake up and Smell the Coffee Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Cheese", "Kosher", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "2/3", "1/3", "1", "1 1/2", "1", "1", "2", "1", "1/2", "2", "1/3", "3", "4"] [RecipeIngredientParts] ["low-fat graham crackers", "sugar", "sugar", "all-purpose flour", "cornstarch", "low fat cottage cheese", "light cream cheese", "egg", "vanilla", "skim milk", "instant coffee granules", "low-fat sour cream", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 184.2 [FatContent] 6.3 [SaturatedFatContent] 3.8 [CholesterolContent] 37.1 [SodiumContent] 232.6 [CarbohydrateContent] 22.6 [FiberContent] 0.1 [SugarContent] 16.7 [ProteinContent] 9.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees Fahrenheit. Combine Graham crumbs and sugar in a small bowl. Add egg white and mix well. Press onto bottom of 9- inch springform pan that has been sprayed with non-stick spray. Bake just until edges feel firm and dry, about 8 minutes. Let cool. Reduce oven temperature to 300 degrees Fahrenheit. Combine first amount sugar, flour, and cornstarch in a small bowl. Set aside. Process cottage cheese in a blender until smooth. Transfer to a large bowl. Add cream cheese, egg, and first amount egg whites. Beat with an electric mixer on high speed until smooth, about 3 minutes. Gradually add flour mixture and beat until well blended. Add vanilla and beat again. Mix coffee granules with skim milk until dissolved. Add to cheese mixture along with sour cream. Beat until smooth. In separate bowl, beat second amount egg whites with a mixer at high speed until soft peaks form. Add second amount sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. Fold egg white mixture into cheese mixture. Pour batter into prepared crust. Rake for 1 hour and 10 minutes, or until almost set. Turn oven off. Leave cake in oven for 1 hour. Cool completely. Cover and refrigerate for 8 hours or overnight. Run knife along edges of cake before removing sides of pan.
[Name] Strawberry Cheesecake in a Glass [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-11-08T17:48:00Z [Description] Make and share this Strawberry Cheesecake in a Glass recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Strawberry", "Cheese", "Berries", "Fruit", "Kid Friendly", "Kosher", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "3", "8", "3", "2", "2", "1", "1"] [RecipeIngredientParts] ["strawberry", "currant jelly", "sugar", "light cream cheese", "skim milk", "milk", "lemon juice", "sugar", "graham cracker crumbs"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 375.6 [FatContent] 17.8 [SaturatedFatContent] 9.7 [CholesterolContent] 42.6 [SodiumContent] 315.7 [CarbohydrateContent] 47.9 [FiberContent] 2.5 [SugarContent] 31.7 [ProteinContent] 8.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In bowl, toss strawberries with jelly or sugar; cover and set aside. In mixer bowl, beat cheese, milk, juice and sugar until smooth; fold in whipped topping. Spoon 2 tbsp crumbs into each of four 8 to 10 ounce stemmed glasses; top each with about 1/4 cup of the strawberries, 1/2 cup of the cream cheese mixture, then the remaining crumbs and strawberries, dividing equally. Serve immediately or cover and refrigerate up to 6 hours.
[Name] Zucchini Garlic Chicken Skillet [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-11-08T17:48:00Z [Description] Make and share this Zucchini Garlic Chicken Skillet 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/13/98/1/E6A9zsbOS9ahJB3ranQd_386B737C-68A7-4F46-889B-10E1DD07DE35.jpeg" [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "Healthy", "Kosher", "Free Of...", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "2", "10 -12", "2", "2", "3", "2", NA] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "onions", "garlic", "potatoes", "zucchini", "olive oil", "fresh tomatoes", "canned tomatoes"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 490.3 [FatContent] 11.2 [SaturatedFatContent] 1.9 [CholesterolContent] 75.5 [SodiumContent] 181.4 [CarbohydrateContent] 65.5 [FiberContent] 11.0 [SugarContent] 16.1 [ProteinContent] 35.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Toss chicken, onions and garlic with the olive oil. Lightly brown the chicken while sautéeing the onions and garlic, about 7 or 8 minutes. Add the tomatoes and potatoes, salt and pepper. Cover and simmer for 15 to 20 minutes, until the chicken and potatoes are cooked through. Add zucchini during the last few minutes of cooking so it doesn't get too mushy.
[Name] Honey Ginger Grilled Salmon [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2001-11-08T17:48:00Z [Description] Make and share this Honey Ginger Grilled Salmon 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/13/98/2/cg72v2oVSFO84VtIfgZb_Honey%20Ginger%20Grilled%20Salmon_final_3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/98/2/iRSEH8uhQImCvW8w8cS0_Honey%20Ginger%20Grilled%20Salmon_final_4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/98/2/01472426026.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/98/2/01466285853.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/98/2/01461097081.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/98/2/01459019764.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/98/2/DshmiR4zShC80dxEJn4e_DSCN5521.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/98/2/pic67IACv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/98/2/piccAT4fz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/98/2/picBAkKT6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/98/2/picysPesl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/98/2/piceBgmPk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/98/2/pic2U5g83.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/98/2/picdGVaYF.jpg"] [RecipeCategory] High Protein [Keywords] ["Healthy", "Kosher", "High In...", "Spicy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/3", "1/3", "1/4", "1", "1 1/2"] [RecipeIngredientParts] ["ground ginger", "garlic powder", "reduced sodium soy sauce", "honey", "green onion", "salmon fillets"] [AggregatedRating] 5.0 [ReviewCount] 216.0 [Calories] 306.8 [FatContent] 7.6 [SaturatedFatContent] 1.4 [CholesterolContent] 78.4 [SodiumContent] 837.7 [CarbohydrateContent] 22.6 [FiberContent] 0.5 [SugarContent] 19.6 [ProteinContent] 36.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large self-closing plastic bag, combine first six ingredients; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate 15 minutes or up to 30 minutes for stronger flavor. Turn bag occasionally. Lightly grease grill rack. Preheat grill to medium heat. Remove salmon from marinade; reserve the marinade. Grill 12-15 minutes per inch of thickness or until fish flakes easily with a fork. Brush with reserved marinade up until the last 5 minutes of cooking time. Discard leftover marinade.
[Name] Cinderella Cheesecake [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H10M [PrepTime] PT15M [TotalTime] PT1H25M [DatePublished] 2001-11-08T17:48:00Z [Description] Make and share this Cinderella Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Cheese", "Kid Friendly", "Kosher", "Christmas", "Hanukkah", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1/4", "1/2", "1/8", "2", "1", "1 1/2", "2", "1", "1/2", "3", "1/2", "1 1/3", "1/4", "3/4", "3"] [RecipeIngredientParts] ["unsalted butter", "flour", "baking powder", "eggs", "light brown sugar", "vanilla", "cream cheese", "light brown sugar", "eggs", "sour cream", "creamy peanut butter", "flour", "sour cream", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 410.1 [FatContent] 28.6 [SaturatedFatContent] 12.8 [CholesterolContent] 97.2 [SodiumContent] 185.3 [CarbohydrateContent] 33.5 [FiberContent] 2.9 [SugarContent] 22.9 [ProteinContent] 10.8 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] For the crust-----------. Preheat oven to 350. Grease a 9-inch springform pan. Dust with flour. Melt unsweetened chocolate and butter in small saucepan over low heat. Cool. Beat eggs and sugar in medium bowl until slowly dissolving ribbon forms when beater are lifted, about 4 minutes. Beat in melted chocolate mixture, vanilla, and chopped chocolate. Add flour and baking powder. Mix until just blended--do not overbeat. Spread 1 cup brownie batter over bottom of pan. Bake until firm, about 17 minutes. Cool baked crust in freezer for about 15 minutes. Maintain oven temperature. For the filling---------. Blend cream cheese and sugar until smooth. Add eggs and sour cream. Add peanut butter and flour. Using small knife, spread remaining brownie batter around the sides of the pan, sealing batter to bottom crust. Pour in filling, which will not be as high as brownie batter. Bake until center of cheesecake is gently set and brownie sides have fallen to form a ring around the filling. (About 50 minutes] For topping---------. Blend sour cream and sugar. Spread on top of cheesecake to within 3/4 inch of edge. Bake cheesecake 3 more minutes.
[Name] Curried Mango [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-11-08T17:48:00Z [Description] Make and share this Curried Mango 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/13/98/4/picSdMvoK.jpg" [RecipeCategory] Curries [Keywords] ["Fruit", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Spicy", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["15", "2", "1", "2", "2", "6", "1", "2", "250", NA, "125"] [RecipeIngredientParts] ["mustard seeds", "onion", "green chilies", "garlic", "mangoes", "tomatoes", "turmeric", "water", "salt", "yoghurt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 362.7 [FatContent] 5.6 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 11.5 [CarbohydrateContent] 82.1 [FiberContent] 9.3 [SugarContent] 72.0 [ProteinContent] 5.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil and fry mustard seeds until they pop. Add onion, chillies and garlic and fry gently until golden. (about 10 mins on a low heat] Add mangoes, tomato, turmeric and water and simmer gently,for about 5 mins. Add salt and sugar to taste. Stir in optional yoghurt if a creamy consistency is preferred. Serve hot with rice and mango chutney.
[Name] Creamy Pralines [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-11-08T17:48:00Z [Description] Make and share this Creamy Pralines recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "Cajun", "Free Of...", "Christmas", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/8", "3/4", "1", "2"] [RecipeIngredientParts] ["light brown sugar", "salt", "evaporated milk", "butter", "pecan halves"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1716.7 [FatContent] 84.2 [SaturatedFatContent] 14.1 [CholesterolContent] 42.7 [SodiumContent] 374.9 [CarbohydrateContent] 243.9 [FiberContent] 9.5 [SugarContent] 222.1 [ProteinContent] 15.6 [RecipeServings] nan [RecipeYield] 2 dozen [RecipeInstructions] ["Mix the sugar, salt, milk and butter in a heavy pot.", "Cook over low heat, stirring constantly, until the sugar dissolves.", "Add the pecans and cook over medium heat, stirring often, until it reaches the soft ball stage (234 to 240 degrees on a candy thermometer].", "Remove from heat.", "Allow to cool for a couple of minutes, then stir rapidly until the mixture begins to thicken and lightly coats the pecans.", "Drop by tablespoons onto wax or parchment paper.", "When the pralines have cooled, gently lift from the surface with a knife and store in an airtight container." ]
[Name] Cook Off Winner Crockery Style Chili [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT6H [PrepTime] PT10M [TotalTime] PT6H10M [DatePublished] 2001-11-08T17:48:00Z [Description] Make and share this Cook Off Winner Crockery Style Chili recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Beans", "Meat", "Kosher", "Potluck", "Spicy", "Weeknight", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", "1", "2", "2", "3/4", "1 -3", "1 -2", "2", "1"] [RecipeIngredientParts] ["ground beef", "red kidney beans", "tomatoes", "tomato paste", "green bell peppers", "water", "McCormick hot Mexican style chili powder", "salt"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 341.1 [FatContent] 12.2 [SaturatedFatContent] 4.6 [CholesterolContent] 51.4 [SodiumContent] 617.2 [CarbohydrateContent] 34.6 [FiberContent] 10.5 [SugarContent] 8.2 [ProteinContent] 25.3 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] In a medium saucepan, over medium-high heat, brown ground beef until well done. Drain. Place in a 3 1/2 or 4-quart crockery slow cooker. Add remaining ingredients. Heat on low for 5-6 hours. Remove bay leaves and serve.
[Name] Creamy Dijon Dressing [AuthorId] 23107 [AuthorName] wilma [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-11-08T17:48:00Z [Description] Make and share this Creamy Dijon Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/4", "2", "1/4"] [RecipeIngredientParts] ["Dijon mustard", "fat-free mayonnaise", "honey", "wine vinegar", "cider vinegar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 243.2 [FatContent] 4.3 [SaturatedFatContent] 0.5 [CholesterolContent] 6.4 [SodiumContent] 1188.8 [CarbohydrateContent] 52.6 [FiberContent] 3.5 [SugarContent] 44.9 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] "Blend in blender and store in refrigerator."
[Name] Pound Cake With Swirled Chocolate [AuthorId] 18510 [AuthorName] Meryl [CookTime] PT55M [PrepTime] PT20M [TotalTime] PT1H15M [DatePublished] 2001-11-08T17:48:00Z [Description] Very moist and fluffy with a delicious taste. I like the fact that it has much less butter than typical pound cakes. In addition, I lowered the fat even more by using nonfat plain yogurt instead of sour cream and it came out great. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/98/8/picb2vLjp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/98/8/picYAgxJi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/98/8/pichcuE1Q.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/98/8/picuKMB5O.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/98/8/picMmVIvI.jpg" ] [RecipeCategory] Dessert [Keywords] ["Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "1", "1/4", "1", "1", "2", "2", "1"] [RecipeIngredientParts] ["sugar", "unsalted butter", "all-purpose flour", "baking powder", "baking soda", "salt", "sour cream", "vanilla extract", "eggs", "ground cinnamon"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 346.1 [FatContent] 18.4 [SaturatedFatContent] 11.1 [CholesterolContent] 77.2 [SodiumContent] 250.2 [CarbohydrateContent] 42.2 [FiberContent] 1.7 [SugarContent] 20.3 [ProteinContent] 5.4 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] ["Preheat oven to 350°F.", "Butter and flour a 9 by 5-inch loaf pan. Lightly tap out excess flour.", "Using an electric mixer, cream the sugar and butter together in a large bowl until light and fluffy.", "Lower the mixer speed, and stir in the flour, baking powder, baking soda, and salt. Beat just until blended.", "Add the sour cream and vanilla and beat just until well combined and smooth.", "Beat in the eggs just until well blended.", "Spread half of the batter into the pan.", "In a small bowl, mix the grated chocolate and cinnamon together.", "Sprinkle half of the chocolate mixture over the batter.", "Top with the remaining batter.", "Sprinkle the rest of the chocolate mixture over the top.", "Using a knife, carefully swirl in the chocolate mixture to marbleize.", "Bake until a toothpick inserted into the center comes out clean, about 55 minutes.", "Place pan on a wire rack and let the cake cool for 10 minutes.", "Run a knife around the edges of the pan, then turn out onto the rack to cool completely.", "(The cake be prepared 1 day ahead. Wrap well in foil and store at room temperature]." ]
[Name] Golden Bread [AuthorId] 23107 [AuthorName] wilma [CookTime] PT3H [PrepTime] PT5M [TotalTime] PT3H5M [DatePublished] 2001-11-08T17:48:00Z [Description] Make and share this Golden Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1", "2", "1", "1", "1/2", "3", "1"] [RecipeIngredientParts] ["water", "small curd cottage cheese", "butter", "margarine", "egg", "sugar", "salt", "bread flour", "active dry yeast"] [AggregatedRating] nan [ReviewCount] nan [Calories] 322.4 [FatContent] 7.0 [SaturatedFatContent] 3.9 [CholesterolContent] 51.0 [SodiumContent] 386.6 [CarbohydrateContent] 51.1 [FiberContent] 1.8 [SugarContent] 2.4 [ProteinContent] 12.5 [RecipeServings] nan [RecipeYield] 1 Loaf [RecipeInstructions] In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions.
[Name] Koofteh Tabrizi (herbed Meat & Rice Balls) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT55M [PrepTime] PT5M [TotalTime] PT1H [DatePublished] 2001-11-08T17:48:00Z [Description] Make and share this Koofteh Tabrizi (herbed Meat & Rice Balls) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Rice", "Vegetable", "Meat", "Southwest Asia (middle East]", "Asian", "< 60 Mins", "Refrigerator", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "1", "1/4", "1/4", "2", "2", "1", "1/2", "1/2", "3", "2", "1/4", "1", "1", "5", "1"] [RecipeIngredientParts] ["ground beef", "rice", "salt", "turmeric", "pepper", "tarragon", "Italian parsley", "leek", "dill", "onion", "onions", "turmeric", "tomatoes", "salt", "water", "green peas"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 229.1 [FatContent] 9.4 [SaturatedFatContent] 2.7 [CholesterolContent] 25.7 [SodiumContent] 420.3 [CarbohydrateContent] 25.6 [FiberContent] 1.8 [SugarContent] 2.4 [ProteinContent] 10.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix all the meatball ingredients together and roll into balls, 2-1/2 inches in diameter, firmly packed. Refrigerate them for 1 hour. To make the broth, heat the oil in a pan or soup kettle, add the onions and turmeric, and stir-fry over moderate heat until light brown, about 3 minutes. Add the tomatoes and salt and stir-fry for 2 minutes more. Add the water and bring to a boil. Moisten your hands with cold water. Take each herbed ball and roll it firmly; add the balls to the broth very carefully, one at a time, so that they do not not fall apart. The water should just cover the balls. Cover the pan and cook over moderately low heat, without stirring, for 45 minutes. Add the green peas and cook for 10 minutes more. The broth will reduce somewhat, the balls swell considerably due to the expansion of the rice. Serve warm-- with the meatballs in the broth.
[Name] Ashe Reshte (noodle Soup) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2001-11-08T17:48:00Z [Description] Make and share this Ashe Reshte (noodle Soup) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Meat", "Southwest Asia (middle East]", "Asian", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1/4", "1/4", "1/2", "4 -5", "1 1/2", "1/4", "1/4", "1", "1/2", "1/2", "1", "1/4", "1/4"] [RecipeIngredientParts] ["ground beef", "small onion", "cinnamon", "pepper", "salt", "water", "salt", "black-eyed peas", "lentils", "pepper", "parsley", "dried mint", "pepper", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 115.1 [FatContent] 5.2 [SaturatedFatContent] 2.0 [CholesterolContent] 26.6 [SodiumContent] 720.7 [CarbohydrateContent] 8.7 [FiberContent] 1.7 [SugarContent] 0.9 [ProteinContent] 8.2 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Put the meat in a bowl. Add grated onions and seasoning, mix well and make meat balls the size of walnuts. Put the water in a 3-qt pot. Add salt and black-eyed peas and let cook for 15 minutes. Add meat balls, lentils, noodles, pepper and parsley and let simmer on a medium fire for about 35 minutes. Rub dried mint in the palm of your hands to make it powdery. Add cinnamon and pepper to the mint. Add this to the soup just before removing it from the fire.
[Name] Pork Stew With Cornmeal Dumplings (Crock Pot) [AuthorId] 10113 [AuthorName] southern chef in lo [CookTime] PT11H [PrepTime] PT15M [TotalTime] PT11H15M [DatePublished] 2001-11-08T17:51:00Z [Description] Make and share this Pork Stew With Cornmeal Dumplings (Crock Pot) recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Pork", "Vegetable", "Meat", "Weeknight"] [RecipeIngredientQuantities] ["1 1/2", "3", "1", "5", "3", "1 1/2", "1/4", "1", "1", "2", "1", "1", "1/4", "1/4", "1", "1/2", "1/2", "1/3", "1", "1", "1", "2", "2", "2"] [RecipeIngredientParts] ["garlic cloves", "olive oil", "carrots", "potatoes", "water", "tapioca", "sugar", "Worcestershire sauce", "bay leaves", "thyme", "salt", "ground nutmeg", "pepper", "tomatoes", "flour", "cheddar cheese", "cornmeal", "baking powder", "pepper", "egg", "milk", "cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 492.4 [FatContent] 16.8 [SaturatedFatContent] 5.2 [CholesterolContent] 122.3 [SodiumContent] 682.0 [CarbohydrateContent] 51.4 [FiberContent] 6.3 [SugarContent] 9.5 [ProteinContent] 34.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut the pork into 1 inch cubes. In a skillet, brown the pork and the garlic in hot oil; drain well. Meanwhile, in a crock pot combine carrots, potatoes, water, tapioca, sugar, Worcestershire sauce, bay leaves, thyme, salt, nutmeg, and pepper. Stir in the browned meat and undrained tomatoes; cover and cook on low for 9-11 hours or on high for 4 to 5 hours. If the stew was cooked on low turn to high. Prepare the cornmeal dumplings. Remove the bay leaves and stir the stew. Drop the dumplings by the tablespoon onto the stew. Cover and cook for 50 minutes more (DO NOT LIFT THE COVER UNTIL TIME IS UP]. Sprinkle the dumpling with cheese. For dumplings: in a medium mixing bowl, stir together flour, 1/2 cup cheese, cornmeal, baking powder, and pepper. Combine beaten egg, milk, and oil; add to the flour mixture; stir with a fork just until combined. Use in the pork stew for the dumplings.
[Name] Best Ever Collard Greens [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2001-11-08T17:51:00Z [Description] This is my own recipe for collard greens. Once I made them this way my husband won't let me cook them any other way. People who don't typically like greens like these. It is also good with turnips and mustards. I add some of the turnip root if I use turnips. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/99/4/pic4EX8UK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/99/4/pic4tC2we.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/99/4/pics0NCVH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/99/4/pic2sBiDE.jpg"] [RecipeCategory] Collard Greens [Keywords] ["Pork", "Greens", "Vegetable", "Meat", "Thanksgiving", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1", "2", "4 -6", NA] [RecipeIngredientParts] ["chicken broth", "bay leaves", "onion", "smoked ham hocks"] [AggregatedRating] 5.0 [ReviewCount] 34.0 [Calories] 118.7 [FatContent] 2.4 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 792.8 [CarbohydrateContent] 16.2 [FiberContent] 8.2 [SugarContent] 2.4 [ProteinContent] 11.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat broth. Add remaining ingredients. If there is not enough broth to cover greens, add more. Bring to a boil, then reduce heat& simmer for about 3 hours. Remove bay leaves.
[Name] Tomato and Orange Soup With Parmesan Croutons [AuthorId] 13273 [AuthorName] Andy Jewell [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-11-08T17:56:00Z [Description] I always make this soup at the end of summer when vegetables are cheap and of good quality. The flavours blend together to make a really fresh and lively taste. This soup only seems to work when made in large quantities . I always freeze any excess. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "4", "1", "2", "2", "2", "6", "1", "1", "1/2", "2", "1/2", "1", NA, NA, "1", NA, NA, "1", "3", "1", "2", "1/4"] [RecipeIngredientParts] ["extra virgin olive oil", "onion", "tomatoes", "potato", "carrots", "celery", "garlic cloves", "orange, juice and zest of", "lemon, juice and zest of", "white wine", "sugar", "salt", "fresh ground black pepper", "basil", "basil leaves", "French baguette", "butter", "garlic clove", "parmesan cheese", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 586.3 [FatContent] 32.0 [SaturatedFatContent] 8.7 [CholesterolContent] 24.0 [SodiumContent] 362.1 [CarbohydrateContent] 54.5 [FiberContent] 6.9 [SugarContent] 20.2 [ProteinContent] 9.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Tomato and Orange Soup-----------. Prepare and roughly chop the onions, potatoes, carrots, celery and red peppers. Quarter the tomatoes and scoop out the seeds which will make the soup taste bitter if used (extract any juice from the \"jelly\" surrounding the seeds]. Use a BIG saucepan. \"Sweat\" the onions, potatoes, carrots, celery and peppers in the olive oil on a low heat for about 10 minutes or until softened, add the tomatoes and garlic and cook for a further 10 minutes. Add the wine, stock, orange and lemon juice and zest and bring rapidly to the boil. Add salt pepper and sugar. Reduce the heat and simmer for another 15 minutes. Blend the soup and pass it through a fine mesh sieve to produce a smooth liquid. At this point the soup can be frozen. Reheat the soup being careful not to let it boil. Add the chopped basil an stir well. Taste and adjust the seasoning if required. Serve the soup with a swirl of double cream and float a couple of whole basil leaves on top. Parmesan Croutons---------------. Pound together the butter, garlic, paprika and parmesan cheese. Spread the mixture on thin slices of french bread. Bake in the centre of a medium oven for about 10 minutes or until toasted golden. Serve hot with the soup.

Subsets and Splits

No community queries yet

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