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[Name] Herb Roasted Turkey With Citrus Glaze [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT4H [PrepTime] PT20M [TotalTime] PT4H20M [DatePublished] 2001-11-08T17:58:00Z [Description] Make and share this Herb Roasted Turkey With Citrus Glaze recipe from Food.com. [Images] character(0) [RecipeCategory] Whole Turkey [Keywords] ["Poultry", "Meat", "Kosher", "Winter", "Christmas", "Hanukkah", "Thanksgiving", "Weeknight", "Roast", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "3", "2", "1 1/2", "1/2", "1/4", "1/4", NA, "1", "1", "1"] [RecipeIngredientParts] ["turkey", "turkey", "lemons", "limes", "salt", "black pepper", "dry white wine", "brown sugar", "fresh sage", "marjoram", "thyme"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 703.7 [FatContent] 34.2 [SaturatedFatContent] 9.6 [CholesterolContent] 289.4 [SodiumContent] 497.0 [CarbohydrateContent] 6.5 [FiberContent] 1.2 [SugarContent] 3.5 [ProteinContent] 87.2 [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. Peel lemons and limes. Squeeze juice from lemons and limes to make least 2 tablespoons juice of each. Cut the remaining fruit in half and place in the turkey cavity. Sprinkle salt in the cavity. In a small bowl, mix the wine, brown sugar and citrus juices; reserve for glaze. Gently loosen skin from the turkey breast without totally detaching skin and carefully place 1 tablespoon each of marjoram and sage under the skin. Replace skin. Fold neck skin and fasten to the back with 1 or two skewers. Fold the wings under the back of the turkey. Return legs to tucked position. Place turkey, breast side up, on a rack in a large shallow (about 2 1/2\" deep] roasting pan. Rub turkey with salt, pepper and oil. 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 for about 3 3/4 hours. During the last hour of cooking time, baste with the pan drippings. During the last 30 minutes of cooking time, baste with the citrus glaze. Loosely cover with aluminum foil to prevent over browning. 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] Lower Fat Cheesecake [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-11-08T18:00:00Z [Description] Let's face it, cheesecake is never going to be a dietetic food, but with this recipe you can feel a little less guilty... [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Cheese", "Kid Friendly", "Kosher", "Christmas", "Hanukkah", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1/3", "2", "1", "3 -4", "1/2", "1", "1"] [RecipeIngredientParts] ["graham crackers", "margarine", "low fat cottage cheese", "fat-free cottage cheese", "sugar", "eggs", "low-fat plain yogurt", "sour cream", "margarine", "vanilla"] [AggregatedRating] 2.0 [ReviewCount] 2.0 [Calories] 395.4 [FatContent] 11.7 [SaturatedFatContent] 2.6 [CholesterolContent] 54.0 [SodiumContent] 551.0 [CarbohydrateContent] 58.9 [FiberContent] 1.4 [SugarContent] 35.4 [ProteinContent] 14.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Blend well the 2 first ingredients; pat into a 9\" x 13\" baking pan, reserving a bit for the topping. Blend remaining ingredients all together and pour into the prepared crust. Sprinkle with reserved crumbs. Bake at 350 degrees Fahrenheit for about 40 minutes. Test by inserting knife in center. It should be dry.
[Name] Indian Corn Pudding [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-11-08T18:00:00Z [Description] Perfect for Thanksgiving, especially if you root more for the Indians than you do for the Pilgrims ;-) [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "Native American", "Kosher", "Potluck", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1/2", "1/4", "1/8", "1", "1 1/2", "1"] [RecipeIngredientParts] ["eggs", "onions", "red bell peppers", "green bell peppers", "salt", "ground mace", "white pepper", "margarine", "skim milk", "fresh corn kernels", "whole kernel corn"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 170.2 [FatContent] 6.5 [SaturatedFatContent] 1.6 [CholesterolContent] 107.6 [SodiumContent] 425.2 [CarbohydrateContent] 20.9 [FiberContent] 2.3 [SugarContent] 3.1 [ProteinContent] 9.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325°F. Prepare a 1-1/2-quart casserole with nonstick pan spray. Combine the eggs, onion, bell pepper, salt, mace and white pepper in a medium bowl. Melt margarine in a large nonstick saucepan; stir in the milk and heat for 5 minutes. Add the egg mixture and corn; stir to mix well. Pour the mixture into the prepared casserole. Bake for 1 hour or until set.
[Name] Chelo (persian Steamed Rice) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-11-08T18:03:00Z [Description] Make and share this Chelo (persian Steamed Rice) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Rice", "Southwest Asia (middle East]", "Asian", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", NA, "4", "4", NA, NA] [RecipeIngredientParts] ["iranian rice", "salt", "butter", "raw egg yolks", "black pepper", "sumaq"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 50.5 [FatContent] 4.8 [SaturatedFatContent] 2.3 [CholesterolContent] 125.6 [SodiumContent] 20.1 [CarbohydrateContent] 0.3 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 1.6 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] If you are using Iranian rice, start at least 6 hours ahead. Spread it on a clean surface and pick out and discard any dark or discolored grains. Then wash it in a fine sieve or colander set under warm running water until the draining water runs clear. Finally place the rice in a large bowl or pot, add 1/4 cup of salt and enough cold water to cover it by about 1 inch and soak overnight, or for at least 6 hours. If you are using other long-grain rice, wash it in the same way, but soak it in the salt water for about 2 hours. In a heavy 3 to 4 quart saucepan equipped with a tightly fitting lid, bring 6 cups of fresh water to a boil over high heat. Drain the rice thoroughly and pour it into the boiling water. in a slow, thin stream so the water does not stop boiling. Stir once or twice, then boil briskly, uncovered for 5 minutes. Drain in a sieve. Pour 1 cup fresh water and the melted butter in the saucepan and pour in the parboiled rice, mounding it slightly in the middle of the pan. Cover the pan tightly with a strip of aluminum foil and set the lid in place. Simmer the rice over moderate heat to 15 to 20 minutes, or until the grains are tender and have absorbed all the liquid in the pan. Serve at once. Traditionally, when served with skewered broiled meat or chicken, the rice is served mounded into individual portions with a well in the center of each. A pat of butter is placed on top, a raw egg yolk is dropped in, and the top is sprinkled with salt, a grindings of pepper and if desired a little dried sumak.
[Name] Zardalu Polo - Persian Lamb and Apricot Pilaf [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2001-11-08T18:04:00Z [Description] Make and share this Zardalu Polo - Persian Lamb and Apricot Pilaf recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Lamb/Sheep", "Rice", "Fruit", "Vegetable", "Meat", "Southwest Asia (middle East]", "Asian", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", NA, "1/2", "1/2", "2 1/2", "4", "2"] [RecipeIngredientParts] ["butter", "onion", "lean lamb fillets", "salt", "ground turmeric", "ground cinnamon", "seedless raisins", "fresh apricots", "long-grain rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 615.8 [FatContent] 31.9 [SaturatedFatContent] 16.7 [CholesterolContent] 110.9 [SodiumContent] 161.9 [CarbohydrateContent] 58.3 [FiberContent] 1.8 [SugarContent] 6.2 [ProteinContent] 22.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat butter in heavy pan and fry onion until golden. Add meat and brown on all sides. Season to taste with salt, pepper, turmeric and cinnamon. Mix in raisins and apricots. Add water (about 3/4 cup] to cover. Cover and simmer over very low heat 1 1/4 to 1 1/2 hours or until meat is very tender. Stir occasionally to prevent scorching, adding water if necessary. Texture should be thick but pourable. Boil 4 cups water, add 1/2 teaspoon salt and rice. Bring to boil again and boil 2 minutes, then reduce heat, cover pan and cook over low heat 10 to 15 minutes or until almost tender. Fluff with fork. Arrange rice and stew in alternate layers in heavy saucepan, beginning and ending with layers of rice. Set over very low heat, stretch clean cloth over pot and place cover over cloth. Steam 20 minutes, or until rice is tender.
[Name] Aash-e Aab Leemoo [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT50M [PrepTime] PT5M [TotalTime] PT55M [DatePublished] 2001-11-08T18:05:00Z [Description] Make and share this Aash-e Aab Leemoo recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Long Grain Rice", "Lamb/Sheep", "Rice", "Vegetable", "Meat", "Southwest Asia (middle East]", "Asian", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["200", "1", "500", "3", "3 -4", "2 -3", "2", "1", "4", NA, NA, NA] [RecipeIngredientParts] ["basmati rice", "long-grain rice", "herbs", "ground lamb", "beef", "fresh lime juice", "sugar", "marjoram", "mint", "onions", "salt", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 659.0 [FatContent] 31.1 [SaturatedFatContent] 13.1 [CholesterolContent] 91.2 [SodiumContent] 86.0 [CarbohydrateContent] 66.0 [FiberContent] 7.1 [SugarContent] 14.0 [ProteinContent] 28.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel and slice two onions and fry in oil until slightly golden. Add 4-5 glasses of hot water, split-peas, salt and pepper and cook over low heat for about 10 minutes. Wash rice and add to the aash. Cook for another 15-20 minutes. Peel and grate two onions. Add to meat with salt and pepper and mix well. Shape into small balls and add to the aash. Wash herbs, chop finely, add to the aash, and cook for another 15-20 minutes. Add in lime juice, sugar, and marjoram (if fresh marjoram is used, it should be finely chopped]. Mix well and cook for a few more minutes. Fry mint in oil for a few minutes (if fresh mint is used, it should be finely chopped before frying]. Add mint on top of the aash and serve.
[Name] Persian Chicken Pilaf [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-11-08T18:06:00Z [Description] Make and share this Persian Chicken Pilaf recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Rice", "Fruit", "Vegetable", "Meat", "Southwest Asia (middle East]", "Asian", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "1/2", "1", "1", "1", "2", "1/2", "2", "1/2"] [RecipeIngredientParts] ["extra virgin olive oil", "boneless skinless chicken breast", "paprika", "cinnamon", "cardamom", "onion", "reduced-sodium chicken broth", "orange zest"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 372.1 [FatContent] 19.3 [SaturatedFatContent] 2.5 [CholesterolContent] 65.8 [SodiumContent] 113.2 [CarbohydrateContent] 19.4 [FiberContent] 4.0 [SugarContent] 11.2 [ProteinContent] 32.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Toss chicken with paprika, cinnamon and cardamom. In large nonstick skillet, heat 2 Tbsp olive oil over medium heat. Add the chicken, cook 5 minutes, stirring occasionally. Remove from skillet, set aside. In same skillet, heat remaining 1 Tbsp olive oil over medium heat. Add onion; cook 8 minutes, stirring occasionally. Stir in rice pilaf mix, contents of Spice Sack, broth, apricots, and orange zest; bring to a boil. Cover; reduce heat to low. Simmer 15 minutes. Stir in reserved chicken and almonds. Cover; continue to simmer 5 to 10 minutes or until liquid is absorbed.
[Name] Persian Lamb or Beef Pumpkin Stew [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-11-08T18:08:00Z [Description] Make and share this Persian Lamb or Beef Pumpkin Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Lunch/Snacks", "Lamb/Sheep", "Vegetable", "Meat", "Southwest Asia (middle East]", "Asian", "Free Of...", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/2", "3", "1", "1/8", "1/2", NA, "1/4", "1"] [RecipeIngredientParts] ["pumpkin", "dried prune", "tomato paste", "turmeric", "cinnamon", "onion", "water", "saffron"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1413.7 [FatContent] 88.1 [SaturatedFatContent] 35.6 [CholesterolContent] 303.9 [SodiumContent] 638.8 [CarbohydrateContent] 70.6 [FiberContent] 9.6 [SugarContent] 40.7 [ProteinContent] 87.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Brown the meat and add about 1 and 1/2 cups water. Add tomato paste, turmeric, cinnamon, saffron and salt and pepper and sauteed onion. Cook covered ata simmer for about 1 and 1/2 to two hours. Meat should be tender and nearly falling apart stage. You may need to add water during cooking but you shouldn't end up with more than the stated amount. You don't want a watery stew. In the meantime, seed the pumpkin and slice into 2X2 inch pieces and peel. Brown on both sides in corn oil. The pumpkin should become brown in some places and somewhat flexible but not totally cooked. Add to meat and cook covered an additional 20-30 minutes until tender but not falling apart. A fork should go into the pumpkin easily but not break it up. Add the prunes the last 5 minutes of cooking. They shouldn't really cook too much but should get warm. Serve over hot basmatic rice.
[Name] Sushi Rolls [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-11-08T18:10:00Z [Description] Make and share this Sushi Rolls 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/14/00/4/picyQ3bqI.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Japanese", "Asian", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Kosher", "Free Of...", "< 60 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["3", "3/4", "1", "1", NA] [RecipeIngredientParts] ["cooked rice", "rice vinegar", "sugar", "salt", "nori"] [AggregatedRating] 4.0 [ReviewCount] 14.0 [Calories] 185.4 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 581.4 [CarbohydrateContent] 40.9 [FiberContent] 0.4 [SugarContent] 1.1 [ProteinContent] 3.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook rice according to package instructions. Mix vinegar, sugar and salt. Cut vinegar mixture into cooked rice until well combined. To roll sushi you can use a bamboo sushi mat, or just use a clean towel instead, or you can even forgo the roller and just carefully roll using your hands. Place nori sheet on roller and spread a thin layer of the sushi rice over the nori. Place your filling in a center line on the nori sheet. Begin rolling by carefully folding over the top edge and starting the roll. Continue to roll, keeping the roll as tight as possible. Take a sharp knife and slice the roll into 1- 1 1/2 inch pieces. Some Possible Sushi Filling Combos----------. Once you have your layer of rice on the nori sheet, try some of these ingredient combos. Mix and match to suit your taste. Things like thinly sliced cucumber or carrots and radish sprouts are good general ingredients to add to all kinds of rolls. Spicy Tuna Roll-- Sushi grade raw tuna, minced and mixed with a small amounts of mayonnaise, oriental style hot sauce and sesame oil and served with radish sprouts. California Roll-- Imitation crab meat, mayonnaise and avocado. Salmon& Asparagus (one of my personal creations]-- Leftover cooked salmon (grilled tastes best] with an blanched asparagus spear and a small amount of mayonnaise mixed with oriental hot sauce. Veggie-- Thinly julienned strips of cucumber, carrot and zucchini with avocado slices and sprouts.
[Name] Best Raw-Broccoli Salad [AuthorId] 20371 [AuthorName] Lennie [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-11-09T09:38:00Z [Description] After monkeying around with several broccoli salad recipes, I finally came up with a winner that I love, and my guests do too. This is excellent on a buffet table and always goes quickly. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/00/5/picupiJKY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/00/5/pickqwp67.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Canadian", "Potluck", "< 30 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "8", "1/2", "1/2", "1", "2", "1/4", "1"] [RecipeIngredientParts] ["head broccoli", "bacon", "red onion", "sharp cheddar cheese", "low-fat mayonnaise", "white sugar", "cherry tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 48.0 [Calories] 139.0 [FatContent] 8.9 [SaturatedFatContent] 4.8 [CholesterolContent] 23.5 [SodiumContent] 179.7 [CarbohydrateContent] 8.9 [FiberContent] 1.6 [SugarContent] 5.7 [ProteinContent] 6.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Prepare broccoli by washing it well, trimming off large leaves, cutting florets into bite-size pieces and peeling the stem, then slicing thinly. Place in a large bowl and add crumbled bacon, onion and cheese; stir. In a small bowl or measuring cup, combine mayo, vinegar and sugar. Pour over salad ingredients and toss well; refrigerate for at least 4 hours to let flavours blend. Just before serving, add the halved cherry tomatoes and stir again.
[Name] Beef, Mushroom, and Rice Stove Top Casserole [AuthorId] 22240 [AuthorName] Lori Fields [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2001-11-09T09:38:00Z [Description] This recipe arose out of the desire to make dinner using only ingredients that I had in the house at the time. It's a very filling "comfort food" kind of dish. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Meat", "Potluck", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", NA, "1", "2", "1"] [RecipeIngredientParts] ["ground beef", "mushroom stems and pieces", "onion", "water"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 565.5 [FatContent] 26.5 [SaturatedFatContent] 8.8 [CholesterolContent] 77.1 [SodiumContent] 1065.6 [CarbohydrateContent] 52.1 [FiberContent] 1.3 [SugarContent] 3.4 [ProteinContent] 27.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large pan over med heat, brown the ground beef, drain excess fat if necessary. Add the soup and water to the beef and mix well. Add the uncooked instant rice, stir well and allow to heat through, appr 10-15 minutes. Add the onion and mushrooms, cover, and allow to cook until onions start to soften, about another 15-20 mins, stirring occasionally.
[Name] Egg Pizza [AuthorId] 16676 [AuthorName] ann hugo [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-11-09T09:38:00Z [Description] a great one pot meal..serve for breakfast or supper or lunch...another great guick meal from the firemans fire house cook book...this is a must try recipe..even the kids will dig in.... [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Very Low Carbs", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "3", "12", "2", NA] [RecipeIngredientParts] ["ground sausage", "hamburger meat", "onions", "eggs", "cheese", "catsup"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 738.2 [FatContent] 58.2 [SaturatedFatContent] 21.9 [CholesterolContent] 505.6 [SodiumContent] 1453.3 [CarbohydrateContent] 9.4 [FiberContent] 0.8 [SugarContent] 3.0 [ProteinContent] 41.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["fry sausage or hamburger meat and drain.", "while meat drains, fry onions, when onions are tender whip eggs like you would to scramble, add meat, onions mix well.", "pour into a cast iron frying pan.", "cook over medium low heat until eggs start to set and thicken.", "pour catsup over the top.", "add grated cheese.", "put into pre heated oven at 350 degrees for 20 to 30 minutes or till cheese melts and turns light brown.", "remove from oven.", "let set for a few minutes.", "slice like you would pie wedges and serv with grits and toast." ]
[Name] Sugar bread [AuthorId] 22240 [AuthorName] Lori Fields [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-11-09T09:38:00Z [Description] I've been making this quick bread since I first learned how to cook back when I was in grade school. I don't remember where I got it from, but I wanted to pass it along to all of you. It makes a nice breakfast bread with coffee. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/3", "1", "1/4", "1", "3", "1"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "salt", "milk", "butter", "egg"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 213.2 [FatContent] 6.4 [SaturatedFatContent] 3.7 [CholesterolContent] 42.2 [SodiumContent] 173.1 [CarbohydrateContent] 33.8 [FiberContent] 0.8 [SugarContent] 8.4 [ProteinContent] 5.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, mix dry ingredients, set aside. In a smaller bowl, combine liquid ingredients. Pour liquid mixture into dry mixture and stir thoroughly enough to moisten flour. Pour the mixture into a buttered loaf pan and bake at 350F for 35 minutes. *note-can add chopped nuts or fruit into the dough for a different variation.
[Name] Potato Soup [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-11-09T09:38:00Z [Description] Make and share this Potato Soup recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/00/9/picwBmRu1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/00/9/piceeytd7.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Canadian", "European", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "2", "4", NA, "1/2", "1/2", "2", NA, NA, "1", NA, NA] [RecipeIngredientParts] ["potatoes", "onions", "celery ribs", "boiling water", "salt", "bay leaf", "butter", "Worcestershire sauce", "parsley", "chives"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 215.6 [FatContent] 8.0 [SaturatedFatContent] 4.9 [CholesterolContent] 20.4 [SodiumContent] 496.4 [CarbohydrateContent] 33.8 [FiberContent] 5.0 [SugarContent] 5.2 [ProteinContent] 4.0 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] Peel and slice potatoes. chop onions and celery. Saute these ingredients in 1 1/2 tablespooons of butter. Add boiling water, enough to cover. Add salt and bay leaf. Boil the veggies until the potatoes are tender. remove bay leaf. Put them through a ricer or blender. Beat into the potato mixture 2 tablespoons butter. Thin the soup with your choice of milk, cream or chicken stock. Add salt and pepper to taste. Add worcestershire sauce. stir and bring to near boil. Serve garnished with parsley and chives.
[Name] Healthy Fruit Candies [AuthorId] 4470 [AuthorName] Bergy [CookTime] nan [PrepTime] PT35M [TotalTime] PT35M [DatePublished] 2001-11-09T09:38:00Z [Description] Good source of vitamins etc. Kids love them and it does cut back on the sugar. Store them in a covered container and in the fridge. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Canadian", "Vegan", "Kid Friendly", "Free Of...", "< 60 Mins", "No Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/2", NA] [RecipeIngredientParts] ["dark raisin", "dates", "prune", "pecans", "walnuts", "crystallized ginger", "icing sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 430.0 [FatContent] 10.3 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 5.7 [CarbohydrateContent] 91.1 [FiberContent] 9.2 [SugarContent] 66.4 [ProteinContent] 4.4 [RecipeServings] nan [RecipeYield] 4 dozen [RecipeInstructions] Combine the ingredients (except sugar] and force them through a meat grinder or chop very fine in a food prosessor, make sure the ingredients are mixed well and evenly distributed. Dampen your hand and roll into walnut size balls. Roll in sugar or leave plain.
[Name] Chili with Ziti [AuthorId] 22634 [AuthorName] Michelle W [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2001-11-09T09:38:00Z [Description] Make and share this Chili with Ziti recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Meat", "Low Cholesterol", "Healthy", "Winter", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "1", "1", "2", "1/2", "1/2", "1/2", NA, NA, "1"] [RecipeIngredientParts] ["ground beef", "turkey", "onion", "garlic", "tomato sauce", "diced tomatoes", "kidney beans", "chili powder", "cinnamon", "oregano", "water", "cheddar cheese", "ziti pasta"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 947.1 [FatContent] 28.9 [SaturatedFatContent] 10.6 [CholesterolContent] 115.7 [SodiumContent] 1002.3 [CarbohydrateContent] 116.8 [FiberContent] 12.4 [SugarContent] 11.8 [ProteinContent] 54.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook hamburger or turkey, onion and garlic until meat is no longer pink; drain. Return to pan and add tomato sauce, diced tomatoes, kidney beans, chili powder, cinnamon, oregano, water, salt and pepper. Mix well and simmer for 30 minutes. Meanwhile, prepare ziti according to directions on package; drain and keep warm until meat and tomato mixture is done. Serve chili over the ziti and top with cheddar cheese if desired.
[Name] Chewy Oatmeal Cookies [AuthorId] 23081 [AuthorName] Jodi4497 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-11-09T09:38:00Z [Description] This cookies are wonderful. Very chewy and easy to make. The edges are slightly crisp and may break off when transferring from the cookie sheet. Save these pieces-they are great over ice cream. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Grains", "< 30 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1", "2", "1", "1/2", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["quick-cooking oatmeal", "light brown sugar", "butter", "margarine", "eggs", "salt", "vanilla extract", "cinnamon", "coconut"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 138.4 [FatContent] 6.7 [SaturatedFatContent] 4.1 [CholesterolContent] 25.3 [SodiumContent] 110.4 [CarbohydrateContent] 18.3 [FiberContent] 1.1 [SugarContent] 12.0 [ProteinContent] 1.9 [RecipeServings] 36.0 [RecipeYield] 3 dozen [RecipeInstructions] Combine all ingredients and refrigerate overnight. Drop by teaspoonfuls onto greased or sprayed cookie sheet. Bake at 325°F for 10 minutes.
[Name] Pork Cacciatore [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-11-09T09:38:00Z [Description] Very good served over squeezed open baked potatoes with broccoli spears. Also excellent over noodles. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/01/3/picWGgiYi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/01/3/picF8XETc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/01/3/picdKYd2n.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/01/3/piczZcetn.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "Canadian", "European", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", NA, "2", "1", "2", "1", "1", "1/4", "1", "1/3", "2", "1/4", "1/4"] [RecipeIngredientParts] ["boneless pork leg", "olive oil", "onion", "garlic cloves", "celery", "carrot", "mushroom", "crushed tomatoes", "dry red wine", "beef broth", "rosemary", "dry basil", "oregano leaves"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 386.4 [FatContent] 24.3 [SaturatedFatContent] 7.0 [CholesterolContent] 76.0 [SodiumContent] 234.6 [CarbohydrateContent] 14.8 [FiberContent] 3.7 [SugarContent] 2.8 [ProteinContent] 24.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sprinkle pork cubes with salt and pepper. In a large heavy frypan (cast iron] heat olive oil. Add pork and brown on all sides. Remove and set aside. Add to the pan, onion, garlic, celery and carrot. Cook, stirring until onions are soft about 5 minutes. Add pork and remaining ingredients, stir well, cover and simmer 10 to 15 minutes.
[Name] Chili lasagna [AuthorId] 22240 [AuthorName] Lori Fields [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2001-11-09T09:39:00Z [Description] I created this when I was single and living on my own. I wanted something just a little different than ordinary lasagna. It makes a fairly large pan of lasagna, so I also discovered that it's great for freezing individual servings. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["12 -16", "2 1/2 - 3", "1", "1", "1", "1", "1", "1", "1/2", "16", "2"] [RecipeIngredientParts] ["ground beef", "ground turkey", "tomato sauce", "tomato sauce", "tomato paste", "diced tomato", "chili powder", "crushed red pepper flakes", "ground cinnamon", "ricotta cheese", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 626.6 [FatContent] 34.8 [SaturatedFatContent] 17.2 [CholesterolContent] 138.8 [SodiumContent] 838.1 [CarbohydrateContent] 36.3 [FiberContent] 3.5 [SugarContent] 7.5 [ProteinContent] 41.7 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] Brown the meat with the onion in a large skillet over medium heat, draining excess fat if necessary. Then combine all ingredients except lasagne noodles and cheese in a large stockpot, stir occasionally, and allow to heat thoroughly, at least 1/2 hr. Coat a large casserole dish or baking pan with cooking spray. Start with a thin layer of chili on the bottom, then some ricotta, then a layer of 3 noodles. Keep layering in this order until you run out of chili, noodles, or room in the pan, but make sure the top layer is chili. Top with a layer of shredded cheese and bake at 375 deg for approx 45 mins or until cheese is melted and bubbling.
[Name] Bourbon Balls [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-11-09T10:52:00Z [Description] Make and share this Bourbon Balls recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "No Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1 1/2", "1 1/2", "1", "1", "3", "1", "1/3", "2"] [RecipeIngredientParts] ["graham crackers", "icing sugar", "pecans", "flaked coconut", "corn syrup", "vanilla extract", "Bourbon", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1466.0 [FatContent] 60.2 [SaturatedFatContent] 14.2 [CholesterolContent] 5.8 [SodiumContent] 1208.5 [CarbohydrateContent] 208.7 [FiberContent] 9.7 [SugarContent] 103.7 [ProteinContent] 15.6 [RecipeServings] nan [RecipeYield] 3 1/2 dozen [RecipeInstructions] Place all ingredients (only 3/4 cup of the sugar] into a food processor and whirl in a food processor until it turns into a ball. Roll into 1 1/2 inch balls, then in remaining sugar. Cover and let stand for 3 days before serving.
[Name] BarBecued Limb Rat (squirrel) [AuthorId] 16676 [AuthorName] ann hugo [CookTime] PT2H [PrepTime] PT45M [TotalTime] PT2H45M [DatePublished] 2001-11-09T10:52:00Z [Description] Make and share this BarBecued Limb Rat (squirrel) recipe from Food.com. [Images] character(0) [RecipeCategory] Wild Game [Keywords] ["Meat", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["3 -4", NA, NA, "1/2", "1/2", "1/2", NA, NA, "3", "1/2"] [RecipeIngredientParts] ["water", "onion", "brown sugar", "Worcestershire sauce", "Tabasco sauce", "mustard"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 190.0 [FatContent] 0.5 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 632.3 [CarbohydrateContent] 48.5 [FiberContent] 0.8 [SugarContent] 41.4 [ProteinContent] 0.8 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] skin and leave whole. add salt and pepper. put in deep pan, put about 1/2 inch water in pan. cook 1 hour and 15 minutes, well covered. take sauce and pour over squirrels. cook uncovered fo 30 minutes. -----Sauce------. cook for about 30 minutes. put wine in after you cook sauce.
[Name] Chocolate Chip Cakies [AuthorId] 21656 [AuthorName] Carol [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-11-09T10:52:00Z [Description] Make and share this Chocolate Chip Cakies 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/14/01/7/oxvQHvqVQ3meLhI5vkn1_image.jpg" [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 30 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "1", "1/4", "1/2", "1/4", "1/3", "3/4", "1", "1"] [RecipeIngredientParts] ["flour", "baking soda", "salt", "light brown sugar", "light margarine", "egg substitute", "nonfat plain yogurt", "vanilla"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 98.5 [FatContent] 2.5 [SaturatedFatContent] 1.4 [CholesterolContent] 0.2 [SodiumContent] 91.7 [CarbohydrateContent] 17.9 [FiberContent] 1.0 [SugarContent] 8.9 [ProteinContent] 2.4 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375. Mix together the first 4 ingredients. Set aside. Mix together the next 3 ingredients. Blend together first& second and add yogurt, vanilla and chocolate chips. Dough will be on the wet side. Drop by teaspoonfuls onto cookie sheet lined with parchment paper. Bake 8-10 minutes.
[Name] Iron Chef's Steven's Ultimate Cookies [AuthorId] 19060 [AuthorName] Steven L. [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-11-09T12:34:00Z [Description] Make and share this Iron Chef's Steven's Ultimate Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "Christmas", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "3", "1", "2", "1 3/4", "1/2", "1/2", "1/2", "1 1/2", "8"] [RecipeIngredientParts] ["unsalted butter", "brown sugar", "granulated sugar", "egg", "vanilla extract", "all-purpose flour", "baking soda", "baking powder", "salt", "instant espresso powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 314.8 [FatContent] 13.9 [SaturatedFatContent] 8.4 [CholesterolContent] 38.0 [SodiumContent] 181.1 [CarbohydrateContent] 47.1 [FiberContent] 1.6 [SugarContent] 31.3 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] 12-15 Ultimate Cookies [RecipeInstructions] Cream the butter with the sugars until fluffy. Beat in the egg and the vanilla extract. Combine the dry ingredients and beat into the butter mixture. Stir in the chocolate chips. Drop by large spoonfuls onto a greased cookie sheet. Bake at 375°F for 8-10 minutes, or 10-12 minutes for a crispier cookie.
[Name] Simple Apple Crisp [AuthorId] 19060 [AuthorName] Steven L. [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-11-09T12:35:00Z [Description] I found this scribbled inside a book dated 1916 in my grandma's attic. It's still a bomb dessert after all these years. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/01/9/picjsw3xV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/01/9/picvIweFr.jpg"] [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "Christmas", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "1", "1/4", "1/2", "1", "1/2", "1", "3/4"] [RecipeIngredientParts] ["apples", "cinnamon", "nutmeg", "water", "lemon juice", "butter", "sugar", "flour"] [AggregatedRating] 5.0 [ReviewCount] 35.0 [Calories] 606.4 [FatContent] 23.7 [SaturatedFatContent] 14.7 [CholesterolContent] 61.0 [SodiumContent] 207.0 [CarbohydrateContent] 101.0 [FiberContent] 7.2 [SugarContent] 73.7 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Pre-heat oven to 350°. Placed sliced apples in buttered 8x8 pan. Add spices, lemon juice and water. In separate bowl, mix butter, sugar and flour until crumbly; sprinkle on top of apples. Bake for 1 hour or until top is golden brown and apples are tender.
[Name] Siciliana sauce for pasta [AuthorId] 15385 [AuthorName] stephanie [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2001-11-09T12:35:00Z [Description] Make and share this Siciliana sauce for pasta recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "Low Protein", "Low Cholesterol", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["10", "1", "1", "1/3", "2", "1", "1", "5", "2", "2", "1/4", "1", "1", "1", "1/4", NA] [RecipeIngredientParts] ["anchovies", "black olives", "capers", "olive oil", "onions", "eggplant", "garlic", "tomatoes", "sugar", "red wine", "fresh basil", "red pepper flakes", "tomato paste", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 343.9 [FatContent] 23.4 [SaturatedFatContent] 3.3 [CholesterolContent] 8.5 [SodiumContent] 727.0 [CarbohydrateContent] 27.9 [FiberContent] 9.7 [SugarContent] 13.5 [ProteinContent] 7.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a deep pot, heat oil over medium-high heat. Add onions, eggplant and red pepper. Cook until eggplant is soft. Add garlic, tomatoes, sugar, wine and pepper flake. Crush tomatoes with a fork. Bring to a boil. Put heat on low and let simmer for 45 minutes. Add anchovies, capers, tomato paste, basilic and parsley. Add salt and pepper, cover and cook 5 minutes more.
[Name] Grandma's Fruit Cobbler [AuthorId] 19060 [AuthorName] Steven L. [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-11-09T12:35:00Z [Description] If there were one recipe that I could not live without, this would be it. It's my favorite cobbler recipe that's older than dirt. I suggest using plums, but peaches work just a well. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/02/1/picRiPT40.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "Potluck", "Christmas", "< 60 Mins"] [RecipeIngredientQuantities] ["2 1/2", "3/4", "1/2", "1/2", "1", "2"] [RecipeIngredientParts] ["flour", "salt", "butter", "sugar"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1021.1 [FatContent] 62.2 [SaturatedFatContent] 26.4 [CholesterolContent] 61.0 [SodiumContent] 455.7 [CarbohydrateContent] 109.6 [FiberContent] 2.1 [SugarContent] 50.2 [ProteinContent] 8.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Work flour and Crisco in a millie dough. Add cold water a little at a time until you get firm dough. Roll into a ball. Cut in half and roll out on a floured surface. Line the bottom of a baking pan, 9 X 13 inches. Add fruit then roll out second half of dough and put on top. Pinch to seal sides. Cut up butter and sprinkle on top. Add sugar. Bake at 350-375 for 30 minutes or until golden brown.
[Name] Crab and Shrimp Saute - Louisiana Style [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-11-10T09:01:00Z [Description] Quick, easy and very good over rice or noodles. Add more Tabasco if you wish, we like to add sweet green pepper strips. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/02/2/pic7ILtzO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/02/2/picJMZjkF.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Crab", "Canadian", "Spicy", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "2/3", "2/3", "1", "1", "1/2"] [RecipeIngredientParts] ["olive oil", "onion", "diced tomatoes with juice", "fresh shrimp", "frozen shrimp", "fresh crabmeat", "frozen crabmeat", "tarragon", "dill weed", "Tabasco sauce"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 95.7 [FatContent] 7.0 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 148.0 [CarbohydrateContent] 8.1 [FiberContent] 1.6 [SugarContent] 3.9 [ProteinContent] 1.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sauté onions and mushroom in oil. Add tomatoes, shrimp, crabmeat, tarragon, dill weed and Tabasco. Bring to simmer and cook just until shrimp are pink, about 5 or 6 minutes. Serve over white or brown rice.
[Name] Potatoes in Foil [AuthorId] 20571 [AuthorName] panner50 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-11-10T09:01:00Z [Description] Make and share this Potatoes in Foil 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/14/02/3/picD1MMZO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/02/3/picyaf1sn.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3 -4", "1", "2", "3", "1", "1/2"] [RecipeIngredientParts] ["potatoes", "onion", "bacon", "butter", "cayenne"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 263.5 [FatContent] 13.9 [SaturatedFatContent] 7.2 [CholesterolContent] 30.6 [SodiumContent] 166.2 [CarbohydrateContent] 30.9 [FiberContent] 4.0 [SugarContent] 2.5 [ProteinContent] 4.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] "wash and cube potatoes,chop onion,chop bacon,add garlic salt and cayenne,place on heavy foil add butter and seal foil place in 350 degree oven for 30 minutes."
[Name] Baked Spaghetti [AuthorId] 23201 [AuthorName] Denise [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-11-10T09:01:00Z [Description] Make and share this Baked Spaghetti recipe from Food.com. [Images] character(0) [RecipeCategory] Spaghetti [Keywords] ["Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "12", "2", "1", "1/4", "1", "1/4", "1", "2", "1"] [RecipeIngredientParts] ["onion", "margarine", "mushrooms", "oregano", "spaghetti", "cheddar cheese", "water", "sliced ripe olives", "parmesan cheese", "bell pepper", "diced tomatoes", "ground beef"] [AggregatedRating] 3.5 [ReviewCount] 6.0 [Calories] 399.9 [FatContent] 19.4 [SaturatedFatContent] 8.8 [CholesterolContent] 56.8 [SodiumContent] 490.9 [CarbohydrateContent] 34.8 [FiberContent] 3.1 [SugarContent] 5.3 [ProteinContent] 21.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["In large skillet, saute onion and peppers with ground beef, then drain off grease.", "Add tomatoes, mushroom, olives, and oregano.", "Simmer, uncovered for 10 minutes.", "Place half of the spaghetti in a greased 13x9x2 inch baking dish.", "Top with half of the vegetable mixture.", "Sprinkle with 1 cup of Cheddar cheese.", "Repeat layers.", "Mix the mushroom soup with the water and pour over the casserole.", "Sprinkle with Parmesan cheese.", "Bake at 350°F for 30 minutes or until heated through." ]
[Name] Chicken and Noodles [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT7H [PrepTime] PT5M [TotalTime] PT7H5M [DatePublished] 2001-11-10T09:01:00Z [Description] Make and share this Chicken and Noodles recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight"] [RecipeIngredientQuantities] ["6", "2", "2", "1", "1/2", "1/2", "1/8", NA] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "milk", "onion", "salt", "dried basil", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 419.1 [FatContent] 17.1 [SaturatedFatContent] 6.2 [CholesterolContent] 136.4 [SodiumContent] 1558.0 [CarbohydrateContent] 19.1 [FiberContent] 3.1 [SugarContent] 4.0 [ProteinContent] 45.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut chicken pieces in half; place in a 5 qt slowcooker. Combine the milk, soup, onion, salt, basil, and pepper, pour over chicken. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook 5-6 hours longer. Serve over noodles.
[Name] Good-Morning Pancakes [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-11-10T09:01:00Z [Description] These are the best; we sometimes have them for supper too. They're fairly thick, but light and very tasty. The recipe makes lots, but my Norwegian background gives me a love for leftover pancakes spread with butter and brown sugar. Yum! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/02/6/picTOoAhg.jpg" [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Canadian", "Kid Friendly", "Kosher", "High In...", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2 2/3", "2", "1/4", "4", "2 1/2", "1/3", "1"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "white sugar", "eggs", "milk", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 32.0 [Calories] 458.8 [FatContent] 19.5 [SaturatedFatContent] 5.0 [CholesterolContent] 138.2 [SodiumContent] 461.5 [CarbohydrateContent] 56.9 [FiberContent] 1.5 [SugarContent] 8.7 [ProteinContent] 13.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] You can do this the night before, or just before cooking: combine the dry ingredients in a large bowl. If doing the night before, cover and leave on the counter. You can also do this the night before, or just before cooking: in a small bowl, beat the eggs then stir in the milk and oil, and vanilla if using. If doing this the night before, cover and store in the fridge. When ready to cook, pour the liquid mixture (stir well again if taking it straight from the fridge] into the flour mixture; stir quickly with a fork until the ingredients are moistened but the batter is still lumpy. Lightly grease a frying pan with a lid, like an electric frying pan. Pour the batter on to the hot surface-- about a quarter of a cup for each pancake. Cover and cook until the surface loses its wet look and bubbles have formed. Flip the pancakes over and cook, uncovered, about two or three minutes longer, or until the underside is browned. Keep warm in a low oven until all pancakes are cooked. Makes approximately 24 pancakes; should serve four to six with leftovers; we love leftover pancakes at my house. Best served with warmed real maple syrup, although I am also a big fan of blueberry syrup.
[Name] Heather Locklear's Chicken Tarragon [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-11-10T09:01:00Z [Description] Make and share this Heather Locklear's Chicken Tarragon recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["6", NA, "1/4", "1/4", "1", "1/4", "1", "1/2", "1/2", NA] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "flour", "butter", "shallot", "dry white wine", "fresh tarragon", "chicken broth", "heavy cream", "fresh tarragon"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 456.9 [FatContent] 27.4 [SaturatedFatContent] 15.2 [CholesterolContent] 184.5 [SodiumContent] 413.2 [CarbohydrateContent] 8.3 [FiberContent] 0.3 [SugarContent] 0.3 [ProteinContent] 40.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Sprinkle chicken with salt and pepper and dredge with flour; reserve remaining flour. In large skillet, heat 3 tbsp butter and brown chicken on both sides. Transfer to a plate to hold. Add shallots to the skillet and saute briefly. Add wine; cook the liquid over high heat until most is evaporated, while scraping loose all brown particles. Add reserved flour and whisk to make thick paste. Sprinkle with tarragon and whisk in the broth. Return the chicken to skillet; cover and cook until tender, about 25 minutes. Transfer chicken to heated platter and keep hot. Add remaining butter and the cream to the skillet. Heat, stirring the sauce, then pour over the chicken. Garnish with fresh tarragon sprigs.
[Name] Karelian Hot Pot [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT2H [PrepTime] PT5M [TotalTime] PT2H5M [DatePublished] 2001-11-10T09:01:00Z [Description] Make and share this Karelian Hot 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/14/02/8/picOFLqHj.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Lamb/Sheep", "Vegetable", "Meat", "Finnish", "Scandinavian", "European", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["300", "300", "300", "2 -3", "1 1/2", "8", NA] [RecipeIngredientParts] ["stewing lamb", "onions", "salt", "allspice", "water"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 393.5 [FatContent] 25.7 [SaturatedFatContent] 9.6 [CholesterolContent] 123.0 [SodiumContent] 812.4 [CarbohydrateContent] 4.5 [FiberContent] 0.6 [SugarContent] 1.9 [ProteinContent] 33.9 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Cut the meat into cubes (4x4 cm]. There is no need to remove small bones. Put the meat and coarsely chopped onion in layers in a casserole, seasoning each layer with salt and allspice. Add enough water to almost cover the meat. Bake without a cover at a moderate temperature, c. 175 °C, for 2 1/2-3 hours. Cover the casserole towards the end of the cooking time. Serve with mashed potato, boiled swedes and lingonberry purée.
[Name] Marlo Thomas's Creole Lamb Chops [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-11-10T09:01:00Z [Description] From my celebrity recipe collection; if I can find a dinner guest who will eat lamb, I will definitely try this! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/02/9/pic1cXRX1.jpg" [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Cajun", "Creole", "Spicy", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", NA, "1", "1", "1 1/2", "2 1/2", "2", "1/2"] [RecipeIngredientParts] ["shoulder lamb chops", "salt", "onion", "green peppers", "canned tomatoes", "cayenne pepper", "chili powder"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 39.6 [FatContent] 1.0 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 131.9 [CarbohydrateContent] 7.6 [FiberContent] 1.9 [SugarContent] 4.3 [ProteinContent] 1.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Sprinkle a heavy frying pan with salt; brown the chops on both sides and put them in a casserole. Wipe out the skillet with a paper napkin or towel; put in the oil and heat. Add the onions and green pepper. Brown lightly; then add tomatoes and seasonings. Stir the mixture well; simmer for a few minutes and then pour it over the lamb chops. Bake tightly covered for an hour in a preheated 350F oven.
[Name] Pumpkin Cake [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-11-10T09:01:00Z [Description] Make and share this Pumpkin Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/03/0/picF8bxxK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/03/0/picemgwNn.jpg"] [RecipeCategory] Dessert [Keywords] ["Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "2", "2", "1/2", "1", "2", "1/2", "1", "2", "1", "1", NA, "2", "1", "3"] [RecipeIngredientParts] ["eggs", "all-purpose flour", "baking soda", "salt", "clove", "cinnamon", "ginger", "nutmeg", "sugar", "pumpkin", "pecan halves", "walnut halves", "cream cheese", "rum", "vanilla extract", "confectioners' sugar"] [AggregatedRating] 5.0 [ReviewCount] 22.0 [Calories] 568.5 [FatContent] 24.8 [SaturatedFatContent] 5.9 [CholesterolContent] 77.6 [SodiumContent] 378.6 [CarbohydrateContent] 82.9 [FiberContent] 1.1 [SugarContent] 63.8 [ProteinContent] 5.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] in large bowl of electric mixer, let eggs warm to room temoerature-about 30 minutes. Preheat oven to 350°F. Sift flour with baking soda, salt, cloves, cinnamon,ginger and nutmeg At high sped, beat eggs with sugar until light and fluffy. Beat in oil and pumpkin to blend well. At low speed beat in flour mixture just until combined. Pour into an ungreased 9-inch tube pan. Bake about 1 hour or until surface springs back when gently pressed with fingertip. Cool cake completely in pan. With spatula, carefully loosen cake from pan; remove. Place on cake plate; frost with Cream Cheese Frosting. Decorate with nuts. Makes 12 servings. ----Creamcheese Frosting------. In medium bowl with electric mixer at medium speed, beat cheese with rum until creamy. Gradually beat in sugar, beating until light and fluffy. Spread over Pumpkin Cake, make swirls with knife.
[Name] Black Beans and Tomatoes - Hot and Spicy [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT11M [PrepTime] PT10M [TotalTime] PT21M [DatePublished] 2001-11-10T09:01:00Z [Description] Make and share this Black Beans and Tomatoes - Hot and Spicy 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/14/03/1/picPhQm9M.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/03/1/picg7zEmG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/03/1/picTS0kAh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/03/1/picwG9Ive.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/03/1/picsDdWZ5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/03/1/picLt5fgA.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Black Beans", "Beans", "Vegetable", "Canadian", "Low Cholesterol", "Healthy", "Winter", "Spicy", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] [NA, "1", "3", "2", "2", "1/2", "1/4"] [RecipeIngredientParts] ["olive oil", "garlic cloves", "whole tomatoes", "black beans", "cayenne pepper", "fresh cilantro"] [AggregatedRating] 5.0 [ReviewCount] 31.0 [Calories] 128.4 [FatContent] 1.2 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 6.8 [CarbohydrateContent] 23.0 [FiberContent] 8.1 [SugarContent] 2.9 [ProteinContent] 7.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Coat a large nonstick skillet with veggie spray. add olive oil, and place over medium high heat until hot. Add garlic, sauté until tender. Add chopped tomatoes, reduce heat and cook uncovered 6 minutes or until mixture is slightly thickened. Stir in beans, cayenne pepper and cilantro, cover and cook 5 minutes or until thoroughly heated. Garnish with fresh cilantro if desired.
[Name] Salmon Croquettes (Spiced Up) [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-11-10T09:01:00Z [Description] Make and share this Salmon Croquettes (Spiced Up) 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/14/03/2/picCc2oWg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/03/2/pic78eP36.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/03/2/picSl11gP.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Canadian", "Kid Friendly", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2 -3", "1", "1/4", "1", "1", "1", "1", "1/4", "1/4", "8", "1/4"] [RecipeIngredientParts] ["olive oil", "red salmon", "wheat germ", "Worcestershire sauce", "parsley", "chives", "nutmeg", "Tabasco sauce", "hot salsa", "chili sauce", "wheat germ"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 234.7 [FatContent] 13.9 [SaturatedFatContent] 2.4 [CholesterolContent] 80.2 [SodiumContent] 468.4 [CarbohydrateContent] 12.7 [FiberContent] 3.0 [SugarContent] 2.5 [ProteinContent] 16.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 375 degrees.", "Mash and mix all ingredients together, except the last two, (salsa and 1/4 c wheat germ] Shape into 4 cakes and coat with 1/4 cup wheat germ or breadcrumbs.", "oil a cookie sheet with 2 or 3 tablespoons of olive oil or spray with veggie spray.", "Heat cookie sheet with oilor spray in oven until hot.", "Place cakes on hot cookie sheet and cook in oven for 5 to 7 minutes, turn cakes over and cook a further 5 to 7 minutes.", "Top each cake with 2 tablespoons salsa or chilli sauce." ]
[Name] Chinese Ribs [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT6H [PrepTime] PT15M [TotalTime] PT6H15M [DatePublished] 2001-11-10T09:01:00Z [Description] Make and share this Chinese Ribs 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/14/03/3/pic3kfATi.jpg" [RecipeCategory] Pork [Keywords] "Meat" [RecipeIngredientQuantities] ["1/2", "2", "2", "2", "1/4", "1", "2", "1", "1", "1", "4", NA] [RecipeIngredientParts] ["ketchup", "honey", "rice", "white vinegar", "soy sauce", "five-spice powder", "onion", "fresh ginger", "garlic", "cornstarch", "water", "country-style pork ribs", "rice"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 1193.3 [FatContent] 85.0 [SaturatedFatContent] 29.5 [CholesterolContent] 313.0 [SodiumContent] 1101.4 [CarbohydrateContent] 24.3 [FiberContent] 0.6 [SugarContent] 16.4 [ProteinContent] 79.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a 3 1/2 quart crock pot, combine ketchup, honey, vinegar, soy sauce, five-spice powder, onion, ginger and garlic. Position a broiler rack 6 inches from the source of the heat and preheat the broiler. Broil the ribs, turning once, until browned. About 10 minutes. Transfer the ribs to the crock pot. Stir to coat the ribs with the sauce. Cover and slow cook until ribs are ender. 5-6 hours at 200 degrees (low]. Transfer the ribs to a platter and cover with aluminum foil to keep warm. Skim the fat from the surface of the sauce. In a medium saucepan bring the sauce to a simmer over a medium heat. Cook until reduced to about 1 cup, 6-8 minutes. Stir in the cornstarch mixture and cook just until thickened. Pour the sauce over ribs and serve immediately with hot cooked rice.
[Name] Banana Choco Chip Muffins [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-11-10T09:01:00Z [Description] Make and share this Banana Choco Chip Muffins recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/03/4/14034.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["3", "1/2", "1/2", "2", "1/4", "1", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["bananas", "brown sugar", "eggs", "milk", "vanilla", "flour", "baking powder", "baking soda"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 178.8 [FatContent] 8.4 [SaturatedFatContent] 1.9 [CholesterolContent] 24.0 [SodiumContent] 102.9 [CarbohydrateContent] 24.4 [FiberContent] 1.2 [SugarContent] 11.0 [ProteinContent] 2.7 [RecipeServings] 18.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 375. Place 18 paper baking cups in 18 muffin pan cups. Peel bananas, and mash with a fork. Set aside. Place veg oil and brown sugar in large bowl, mix with wooden spoon until well blended. Add eggs, milk, vanilla and mashed bananas, mix well. Add flour, baking power baking soda and salt. Stir just until all dry ingredients are moist. Stir in choco chips. Spoon batter into muffin cups-each cup should be a little more than half full. Bake 20-25 minutes. Place on wire racks and let muffins cool in pan for 3 minutes. Remove muffins from pans and serve warm.
[Name] Easy Salmon Pasta [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-11-10T09:01:00Z [Description] It's rich, but it's fast and easy and delicious. I often serve it during the busy holiday season when we need a quick supper because we have to rush off somewhere. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Canadian", "Kid Friendly", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/2", "1", "1/4", "2", NA] [RecipeIngredientParts] ["penne pasta", "red salmon", "parmesan cheese", "green onions"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 820.7 [FatContent] 54.1 [SaturatedFatContent] 30.1 [CholesterolContent] 215.8 [SodiumContent] 209.8 [CarbohydrateContent] 59.4 [FiberContent] 7.8 [SugarContent] 0.3 [ProteinContent] 26.5 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] In a large pot of boiling salted water, cook pasta according to package directions -- until al dente; drain well. Meanwhile, in a large skillet, bring cream to a boil; boil for 3 minutes or until reduced and slightly thickened. Stir in one can of salmon (red looks best], drained well and bones removed, the cheese and the drained pasta. Season with salt and pepper to taste and toss lightly. Turn on your hot water tap until water runs hot and warm the bowl you will serve pasta in; pat dry. Place pasta in the serving dish. Sprinkle with chopped green onion and serve with extra parmesan to sprinkle on top.
[Name] Cheese-and-herbs stuffed salmon [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-11-10T09:01:00Z [Description] Make and share this Cheese-and-herbs stuffed salmon recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Finnish", "Scandinavian", "European", "Very Low Carbs", "High Protein", "Healthy", "High In...", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["salmon fillet", "black pepper", "lemon pepper", "salt", "lemon juice", "cheese", "dill", "chives", "thyme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 165.7 [FatContent] 4.9 [SaturatedFatContent] 0.8 [CholesterolContent] 74.3 [SodiumContent] 95.7 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 28.5 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Season the fish fillet with salt and black and lemon peppers to taste. Using a sharp knife, cut a less than one centimeter deep opening in the middle of the fillet from head to tail. Place the knife in the opening and cut a pocket to both sides of the opening. Unfold the pockets and spread the cheese in. Sprinkle finely chopped dill, chives and thyme on the cheese. Turn the upper side of each pocket on the cheese and herbs. Secure the opening with cocktail sticks some 5 cm apart. Sprinkle with lemon juice. Bake in 200° C for about 20-25 minutes. When the fish is done, remove the sticks. Serve with boiled potatoes and green salad.
[Name] Chicken With Dumplings (Slimmed Down) [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT9H35M [PrepTime] PT30M [TotalTime] PT10H5M [DatePublished] 2001-11-10T09:01:00Z [Description] Make and share this Chicken With Dumplings (Slimmed Down) 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/14/03/7/picm1Cr11.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/03/7/picn0DWp7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/03/7/picTGrNyH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/03/7/pic1NsGGr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/03/7/picUfxLSq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/03/7/picvg0yrw.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Meat", "Canadian", "European", "Low Cholesterol", "Healthy", "Kid Friendly", "Winter", "Weeknight", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["6 1/2", "4", "1 1/2", "3/4", "2", "3/4", "1/2", "1/2", "1", "4", "1", "1 1/4", "2", "1", "1/2"] [RecipeIngredientParts] ["water", "chicken breast halves", "fresh mushrooms", "carrot", "onions", "poultry seasoning", "salt", "pepper", "lemon juice", "Tabasco sauce", "garlic clove", "all-purpose flour", "all-purpose flour", "baking powder", "skim milk"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 209.6 [FatContent] 4.9 [SaturatedFatContent] 1.4 [CholesterolContent] 31.3 [SodiumContent] 319.0 [CarbohydrateContent] 26.0 [FiberContent] 1.5 [SugarContent] 1.4 [ProteinContent] 14.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place 6 cups water, chicken breasts, mushrooms carrots and onion in a large Dutch oven. Bring to boil, cover, reduce heat, and simmer for 45 minutes or until chicken is tender. Remove chicken breasts and let each cool separately. Discard skin and bones, cut chicken into bite-size pieces, and add to vegetable mixture. Cover and chill for 8 hours. Skim fat from broth and discard. Stir in poultry seasoning and next 5 ingredients. Combine 1/4 cup plus 2 tablespoon flour and remaining 1/2 cup of water, stir well. Bring chicken mixture to boil, stir in flour mixture. Reduce heat, simmer uncovered 35 minutes or until thickened. Combine remaining 1 cup flour and baking powder, add milk, stirring just until dry ingredients are moistened. Drop batter by teaspoonfuls into boiling broth, cover, reduce heat and simmer 15 minutes or until dumplings are tender.
[Name] Fish soup a la Kainuu [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-11-10T09:01:00Z [Description] Make and share this Fish soup a la Kainuu recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Vegetable", "Finnish", "Scandinavian", "European", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1 -2", "5 -6", NA, "4 -5", "1/2", NA, NA, NA] [RecipeIngredientParts] ["water", "onion", "allspice berries", "salt", "potatoes", "dill", "chives", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 117.0 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 14.0 [CarbohydrateContent] 26.7 [FiberContent] 3.4 [SugarContent] 1.9 [ProteinContent] 3.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Peel the onions and split them in pieces. Place them in the water or fish stock together with the allspice berries and bring to the boil. Cook for a while for the stock to become tasty. Peel the potatoes and cut into small pieces the size of your fingertips. Also cut the fish fillets into small cubes. Remove the onions and allspice berries from the stock and add the potatoes to cook. Let the soup boil for about ten minutes. Then add the fish and continue to cook for a few minutes until the fish is done. Chop the herbs and add to the soup. Serve the soup with melted butter and chopped raw onions, which every eater can add to the soup according to taste. The soup is at its best when eaten with rye bread. Served with: melted butter chopped raw onions.
[Name] Lemon Pepper Mushrooms [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-11-10T09:02:00Z [Description] Make and share this Lemon Pepper Mushrooms recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/03/9/pickKrr6l.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/03/9/picx2he8m.jpg"] [RecipeCategory] Vegetable [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "< 30 Mins"] [RecipeIngredientQuantities] [NA, "8", "1", "1", "1", "2", "1", "1", "1 1/2"] [RecipeIngredientParts] ["fresh mushrooms", "chives", "green onion", "bacon", "fresh lemon juice", "lemon-pepper seasoning"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 189.4 [FatContent] 15.1 [SaturatedFatContent] 3.1 [CholesterolContent] 10.3 [SodiumContent] 210.8 [CarbohydrateContent] 10.2 [FiberContent] 1.3 [SugarContent] 2.6 [ProteinContent] 5.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400°F. Lightly spray a shallow baking pan with vegetable oil spray. Wipe mushrooms with a clean, damp cloth. Remove stems and set mushroom caps aside. Discard lower half of stems and chop upper half of stems very finely. In a small bowl, combine chopped stems with remaining ingredients. Stir to mix well. Stuff mushroom caps with mixture. Place stuffed mushrooms in prepared pan and bake 8 to 10 minutes. Serve immediately.
[Name] Mead [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-11-10T09:02:00Z [Description] Make and share this Mead recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Scandinavian", "European", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["5", "350", "350", "2", NA] [RecipeIngredientParts] ["water", "sugar", "brown sugar", "lemons"] [AggregatedRating] nan [ReviewCount] nan [Calories] 226.4 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 20.1 [CarbohydrateContent] 59.5 [FiberContent] 0.8 [SugarContent] 57.2 [ProteinContent] 0.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Wash the lemons and peel them thinly. Remove the pith. Slice the lemons and place them with the peel and sugar in a sufficiently large vessel. Bring half of the water to the boil and pour it over the lemons, peel and sugar. Stir and leave to stand covered for a while. Add the rest of the water cold. When the liquid is lukewarm add the yeast. Keep the mead at room temperature until it starts to ferment,about one day. Put a couple of raisins and 1 tsp of sugar into clean bottles, and strain the mead into the bottles. Loosely cork the bottles and store them in a cool place. The mead is ready when the raisins rise to the surface.
[Name] Chicken Rice Casserole [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2001-11-10T09:02:00Z [Description] Make and share this Chicken Rice Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["1 1/4", "1/2", "2 1/2", "3", "4", "6", "8", "2/3"] [RecipeIngredientParts] ["rice", "butter", "chicken broth", "chicken", "mushrooms", "soy sauce", "green onions"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 2066.9 [FatContent] 137.5 [SaturatedFatContent] 45.4 [CholesterolContent] 578.5 [SodiumContent] 2638.7 [CarbohydrateContent] 57.1 [FiberContent] 4.3 [SugarContent] 3.0 [ProteinContent] 143.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix rice with melted butter in crockpot. Stir to coat rice thoroughly. Add all remaining ingredients, except slivered almonds and 2 tablespoons green onions. Stir well. Sprinkle reserved almonds and green onions over top. Cover and cook on Low 7 to 9 hours, High 3 to 4 hours.
[Name] Elvis's Fried Dill Pickles [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2001-11-10T09:02:00Z [Description] Make and share this Elvis's Fried Dill Pickles recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Lactose Free", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 30 Mins", "Deep Fried", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["8", "1/2", "1 1/4", "1/4", "1/2", "1 1/4", "2", "1 1/4", "3", NA] [RecipeIngredientParts] ["dill pickles", "flour", "black pepper", "beer", "salt", "paprika", "cayenne pepper"] [AggregatedRating] 5.0 [ReviewCount] 21.0 [Calories] 51.6 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 983.1 [CarbohydrateContent] 10.6 [FiberContent] 1.9 [SugarContent] 2.5 [ProteinContent] 1.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cut dill pickles in slices as thick as a silver dollar. Mix together the remaining ingredients except the oil to form a batter. Dip the pickle slices in the batter and quickly fry in oil heated to 375 degrees until pickles float to the top, about 4 minutes.
[Name] Broccoli casserole [AuthorId] 23267 [AuthorName] Jessica [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2001-11-10T09:02:00Z [Description] This recipe is very easy and delicious. It's great for casserole parties, but be sure to have the recipe on hand because in my experience people will request it. An old friend of my mothers gave us this recipe and it's been a favorite in our family since. The leftovers (if you have any) reheat very well. It's also a good way to get your child to eat broccoli. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/04/3/picxQhIQ5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/04/3/picdBsk1E.jpg"] [RecipeCategory] White Rice [Keywords] ["Rice", "Cheese", "Vegetable", "Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/2 - 1", "1", "1", "4"] [RecipeIngredientParts] ["onion", "butter", "white rice"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 1008.6 [FatContent] 29.0 [SaturatedFatContent] 15.9 [CholesterolContent] 61.0 [SodiumContent] 709.9 [CarbohydrateContent] 167.2 [FiberContent] 10.7 [SugarContent] 4.6 [ProteinContent] 19.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt butter in saucepan. Add onion and frozen broccoli. Cover and cook 15-20 min. While broccoli is cooking make your rice. (follow normal instructions on back of box] Combine broccoli and onions with rice in a 9x12 inch pan. Add can of mushroom soup and cheese wiz and mix thoroughly. (I do not add salt since cheese wiz is so salty and it seems to add enough salt for recipe]. Bake at 350 for 25 min uncovered. Let stand about 10-15 min before serving.
[Name] Mandarin Orange Chicken Stir Fry [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-11-10T09:02:00Z [Description] This is a quick last minute meal. You don't have to marinate overnight, I do if I remember. The broccoli slaw is the biggest time saver because it eliminated the chopping of vegetables! [Images] character(0) [RecipeCategory] Asian [Keywords] ["< 60 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "1/2", "1", "2"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "soy sauce", "mandarin oranges", "broccoli coleslaw mix"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 190.5 [FatContent] 1.4 [SaturatedFatContent] 0.3 [CholesterolContent] 51.3 [SodiumContent] 3449.9 [CarbohydrateContent] 18.1 [FiberContent] 1.7 [SugarContent] 13.6 [ProteinContent] 27.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut the chicken breasts into 1-inch cubes. Marinate the chicken and veggies overnight in the teriyaki marinade, soy sauce and the juice from the can of oranges. Sauté the chicken and veggies in the marinade in a wok. Add the oranges at the end.
[Name] Vegetarian Gravy (Low-Sodium & Sugar-free) [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-11-10T09:02:00Z [Description] Make and share this Vegetarian Gravy (Low-Sodium & Sugar-free) recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["8", "3 -6", "2 -3", "8", "4", "4", "2", "1/2", "1/4", "1/2", "5 -6", NA] [RecipeIngredientParts] ["garlic", "yellow onions", "all-purpose white flour", "nutritional yeast", "low sodium soy sauce", "reduced sodium soy sauce", "water", "sage", "ground black pepper", "white mushrooms", "flour", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 324.4 [FatContent] 27.6 [SaturatedFatContent] 3.6 [CholesterolContent] 0.0 [SodiumContent] 605.3 [CarbohydrateContent] 16.3 [FiberContent] 1.6 [SugarContent] 0.7 [ProteinContent] 4.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Measure the vegetable oil into a small saucepan. Cook the garlic and onion in it for about two minutes on medium or medium-low heat, until the onion is a bit tender and translucent. Add the flour, yeast, and tamari to make a paste. Add the water gradually, stirring constantly. Bring the gravy to a boil on medium to medium-high heat, stirring constantly-- the gravy has to boil for it to thicken. Add pepper. Stir in the sliced mushrooms, if desired. Add salt substitute, if desired. If the gravy is too thin for your taste, add one or two tablespoons of flour or small amounts of cornstarch to thicken it and add home-made-looking lumps. Use a wire whisk to eliminate lumps. Pour the piping hot gravy onto toast, biscuits, vegetarian sausage, poultry stuffing, potatoes, or burgers.
[Name] Turkey-and-Vegetable Pie [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-11-10T09:02:00Z [Description] Make and share this Turkey-and-Vegetable Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "6", "1", "1/8", "1/2", "1", "1", "1", NA, "3", "1", NA, "1", "1"] [RecipeIngredientParts] ["butter", "margarine", "celery", "all-purpose flour", "salt", "pepper", "dried thyme", "chicken broth", "milk", "kernel corn", "turkey", "potato", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 160.2 [FatContent] 5.0 [SaturatedFatContent] 2.8 [CholesterolContent] 32.6 [SodiumContent] 473.3 [CarbohydrateContent] 23.6 [FiberContent] 3.6 [SugarContent] 3.6 [ProteinContent] 5.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat butter in large skillet or Dutch oven. Add onions and celery; cook, covered 10 minutes, remove from heat. Stir in flour, salt, pepper and thyme until well combined. Gradually add broth and milk. Add corn or peas, turkey and potato. Bring to boiling, stirring constantly. reduce heat, simmer, stirring occasionally, 10 minutes. Turn into a 2-quart shallow baking dish. Preheat oven to 400°F. Make pastry. Roll pastry to fit top of baking dish, with a 1/2-inch overhang. Place over turkey mixture; turn edge under; seal to rim of dish and crimp. Make several slits in top for steam vents. Beat egg yolk with water; brush over pastry. Bake 30 minutes or until crust is deep golden. NOTE: Use leftover turkey from roast turkey.
[Name] Caramel Pull Aparts [AuthorId] 3288 [AuthorName] TishT [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-11-10T09:03:00Z [Description] Make and share this Caramel Pull Aparts 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/14/04/7/picflR75A.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/04/7/piczINuJs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/04/7/piccS5nDm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/04/7/picWoaPQl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/04/7/picPCq9GG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/04/7/picxXKwTb.jpg"] [RecipeCategory] Breads [Keywords] ["Breakfast", "< 60 Mins"] [RecipeIngredientQuantities] ["24", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["butterscotch pudding mix", "pecans", "margarine", "butter", "brown sugar"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 100.1 [FatContent] 7.1 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 47.0 [CarbohydrateContent] 9.7 [FiberContent] 0.4 [SugarContent] 9.1 [ProteinContent] 0.5 [RecipeServings] 12.0 [RecipeYield] 1 Bundt Pan [RecipeInstructions] Grease a bundt pan. Cut the rolls in half and roll in each in dry pudding mix. Arrange in pan alternately with nuts. Be sure to stack evenly as possible. Sprinkle remaining pudding mix over the top. Combine the brown sugar and butter together and heat until the butter is melted and syrup is formed. Make sure it is stirred well. Pour the syrup over the rolls. Cover with greased plastic wrap (I use non-stick cooking spray] Let rise until double in size or even with top of bundt pan. Remove wrap and bake at 350 deg. F 30-35 minutes. Cover with foil the last 15 minutes of baking. Immediately invert onto a serving platter.
[Name] Chicken or Pork Adobo [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2001-11-10T12:26:00Z [Description] Make and share this Chicken or Pork Adobo recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Pork", "Poultry", "Meat", "Filipino", "Asian", "Very Low Carbs", "High Protein", "High In...", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "1/4", "3", "1/4", "1/4", "1"] [RecipeIngredientParts] ["chicken thighs", "vinegar", "soy sauce", "garlic", "salt", "peppercorn", "bay leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 496.4 [FatContent] 34.8 [SaturatedFatContent] 10.0 [CholesterolContent] 191.0 [SodiumContent] 941.3 [CarbohydrateContent] 2.1 [FiberContent] 0.5 [SugarContent] 0.2 [ProteinContent] 40.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] If using pork, cut pork into 1 1/2-inch pieces. In a large sauce pot, combine all ingredients. Cover and let stand for 1 to 3 hours. Bring to a boil; lower heat and simmer for 30 minutes (45 minutes for pork]. Uncover and simmer 15 more minutes or until liquid evaporates and chicken or pork is lightly browned.
[Name] Mrs Cobb's Coconut Cake [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-11-10T12:26:00Z [Description] This is another one from The Cat Who Cookbook from the mystery series by the same name. I have drooled over descriptions of this cake for years. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/04/9/picj2YN4f.jpg" [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Coconut", "Fruit", "Nuts", "Potluck", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "2", "3", "3/4", "1", "5", "1", "1", "1", "2", "2", "6", "6", "3", "1/2", NA, NA] [RecipeIngredientParts] ["sugar", "shortening", "all-purpose flour", "baking powder", "salt", "milk", "flaked coconut", "apricots", "cornstarch", "sugar", "butter", "margarine", "cream cheese", "powdered sugar", "vanilla extract", "milk", "coconut"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 656.3 [FatContent] 26.8 [SaturatedFatContent] 13.4 [CholesterolContent] 40.5 [SodiumContent] 442.5 [CarbohydrateContent] 99.3 [FiberContent] 1.9 [SugarContent] 75.2 [ProteinContent] 7.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cake: Preheat oven to 350°. Using an electric mixer, cream the sugar and shortening until light and fluffy. Sift or mix the flour, baking powder and salt. While beating, add the dry mixture to the creamed mixture, alternating with the milk. Then beat for 2- 2 1/2 minutes at medium speed. Add the egg whites and almond extract. Beat another 1 1/2 minutes. Add the coconut and stir well. Put into 2 greased and floured 9\" cake pans. Bake about 30 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing layers from pans. Spread apricot filling on completely cooled bottom layer. Place second layer over filling. Cover top and sides of both layers with frosting. Filling: Drain apricots, reserving 2 Tbsp of juice. Remove any pit fragments or pieces of stems from the apricots. Puree in blender until smooth. Place in saucepan. Add reserved juice to cornstarch and mix well. Stir into apricots. Add the sugar. Cook stirring over medium heat until thickened. Frosting: Cream the butter or margarine and cream cheese together. Add powdered sugar and vanilla extract. If frosting is too stiff to spread, add milk a half teaspoon at a time. After cake is frosted, lightly press more coconut onto the top and sides, if desired.
[Name] Lumpia (philippine Egg Rolls from Scratch) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-11-10T12:26:00Z [Description] Make and share this Lumpia (philippine Egg Rolls from Scratch) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pineapple", "Pork", "Tropical Fruits", "Fruit", "Vegetable", "Meat", "Filipino", "Asian", "Kid Friendly", "Potluck", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "5", NA, "3/4", "5", "1", "1", "1", "1/2", "3", "1", "1", "1/2", NA, "1", NA, "2", "1", "1/2", "1", "1", "1", "1/4", "1"] [RecipeIngredientParts] ["flour", "water", "salt", "ground pork", "beef", "raw shrimp", "onion", "water chestnuts", "bamboo shoots", "celery", "garlic", "carrot", "bean sprouts", "raisins", "ketchup", "vinegar", "brown sugar", "ginger", "salt", "cornstarch"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 80.7 [FatContent] 1.8 [SaturatedFatContent] 0.6 [CholesterolContent] 9.4 [SodiumContent] 99.9 [CarbohydrateContent] 13.2 [FiberContent] 0.8 [SugarContent] 4.5 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] 45 Eggrolls [RecipeInstructions] Doilies: Combine flour, water and salt to taste and mix thoroughly with a wire whisk to remove lumps. Batter should be about the consistency of a crepe batter. Add a little water if it is too thick. If the batter thickens as it sits, you may have to add more water. Heat a 6\" crepe pan and wipe out with lightly oiled wax paper. Pour on batter quickly to cover the bottom. Pour off excess. Allow to cook over low heat until the edges begin to curl and pull away from the sides of the pan. Remove and place on clean, dry surface. Repeat, oiling pan each time. Do not stack doilies on top of each other until each has cooled. Before filling, put off excess batter to make a perfect circle. Filling: Cook pork or beef in a large skillet until pinkness is gone. Drain off grease. Add shrimp, onions, water chestnuts, bamboo shoots, celery, garlic and carrot; cook until carrot is almost tender. Stir in remaining ingredients except the egg white and oil. Mix well. Cook until bean sprouts are limp. Pour mixture into strainer and cool, allowing as much liquid as possible to drain off before filling rolls. Use about 1 heaping teaspoon for each doily. Place filling near one side. Roll doily over filling a couple of times; fold in sides and roll up tightly. Seal flap with a little egg white. Deep fry in corn oil heated to about 375F degrees, until rolls are golden. Drain thoroughly on paper towels and serve with sauce.
[Name] PAKSIW NA ISDA (Boiled Pickled Fish and Vegetables) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-11-10T12:26:00Z [Description] Make and share this PAKSIW NA ISDA (Boiled Pickled Fish and Vegetables) 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/14/05/1/picvKTOxi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/05/1/pich5GMDr.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Melons", "Fruit", "Vegetable", "Filipino", "Asian", "< 60 Mins", "Refrigerator", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/4", "1 1/2", "1/2", "2", "1/2", "1/2"] [RecipeIngredientParts] ["vinegar", "water", "salt", "ginger", "banana peppers", "bitter melon", "eggplant"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 5.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 582.1 [CarbohydrateContent] 0.4 [FiberContent] 0.2 [SugarContent] 0.2 [ProteinContent] 0.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut fish into 4 slices. Place fish in a teflon or porcelain coated skillet. Add all other ingredients, except ampalaya and eggplant, cover and bring to a boil. Let simmer about 10 minutes, turning fish once to cook evenly. Transfer to a covered dish and store in the refrigerator to\"age\" for 2 days. Reheat over moderate heat just until heated enough before serving. Add ampalaya and eggplant during the last five minutes of cooking.
[Name] TRADITIONAL ADOBO (Pork in Vinegar and Soy Sauce) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2001-11-10T12:26:00Z [Description] Make and share this TRADITIONAL ADOBO (Pork in Vinegar and Soy Sauce) recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/05/2/tkhO2cbDQhiDJqgn6rH3_adobopork-1784.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/05/2/01497506742.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/05/2/4h4NajfZTHqxznIucrEi_adobopork-1788.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/05/2/piccuLQ5F.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/05/2/RevmFiqhStB5QW6j4S4B_adobopork-1790.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "Filipino", "Asian", "Very Low Carbs", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/3", "2", "1", "3", "1", "1/4", "1", "1/2", "2"] [RecipeIngredientParts] ["vinegar", "soy sauce", "salt", "garlic", "bay leaf", "pepper", "sugar", "water"] [AggregatedRating] 5.0 [ReviewCount] 49.0 [Calories] 324.3 [FatContent] 24.9 [SaturatedFatContent] 7.7 [CholesterolContent] 80.5 [SodiumContent] 797.6 [CarbohydrateContent] 3.0 [FiberContent] 0.1 [SugarContent] 2.2 [ProteinContent] 20.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients except cooking oil in a pot and let stand for at least 30 minutes. Simmer covered for 1 hour or until meat is tender. Drain and reserve the sauce. Heat cooking oil in a skillet. Brown meat on all sides. Transfer to a serving dish. Pour off all remaining oil from skillet. Add reserved sauce and cook for a minute or two scraping all browned bits sticking to pan. Pour sauce over meat and serve.
[Name] Mrs Cobb's Meatloaf [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT1H25M [PrepTime] PT10M [TotalTime] PT1H35M [DatePublished] 2001-11-10T12:26:00Z [Description] This is from The Cat Who cookbook which is based upon the mystery series by Lilian Jackson Braun. This is Jim Qwilleran's favorite landlady's meatloaf recipe that he always talks about. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/05/3/picazeBFP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/05/3/picjgyxtB.jpg"] [RecipeCategory] Meat [Keywords] ["Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "2", "3", "1/2", "1/4", "1/8", "1", "1", "1/4", "2/3", "1 1/2"] [RecipeIngredientParts] ["brown sugar", "cranberry sauce", "eggs", "onions", "milk", "sage", "nutmeg", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 383.1 [FatContent] 13.0 [SaturatedFatContent] 5.5 [CholesterolContent] 202.7 [SodiumContent] 878.3 [CarbohydrateContent] 20.6 [FiberContent] 1.0 [SugarContent] 6.6 [ProteinContent] 43.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Stir brown sugar and cranberry sauce together until smooth. Place in bottom of 9\" x 5\" loaf pan. In a bowl, combine eggs, onion, milk, thyme, sage, nutmeg, salt and pepper. Stir in bread crumbs. Add ground beef and mix thoroughly. Shape into a loaf and place on top of cranberry mixture. Flatten top so loaf will sit level when inverted. Bake 1 hour and 15 minutes. Let stand 10 minutes and invert on plate to serve.
[Name] Lazy Sausage rolls [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2001-11-10T16:43:00Z [Description] Another freeze it recipe! Very attractive and you can do variations using your imagination. Sprinkle with Parmesan last 5 minutes or sesame seeds etc. This recipe is from Companie's Coming Christmas book (several of my appetizers are from this book with some changes by me). In the original recipe it says to spread the raw sausage meat but I like to half cook it, let it cool then spread in on. crumble it well [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Canadian", "< 60 Mins", "Oven", "Freezer", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", NA, "1 1/2"] [RecipeIngredientParts] ["biscuit mix", "onion powder", "water", "sausage meat", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 29.0 [FatContent] 1.0 [SaturatedFatContent] 0.3 [CholesterolContent] 0.1 [SodiumContent] 85.2 [CarbohydrateContent] 4.3 [FiberContent] 0.2 [SugarContent] 0.8 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 36 Appetizers [RecipeInstructions] Stir biscuit mix and onion powder together. Add water, mix until it forms a ball. Turn out on a lightly floured board and knead 6-8 times. Roll out into a rectangle about 15x 18\". Mash sausage meat and spread over the dough and roll up the dough starting at the long end. Slice 3/8\"thick and arrange on greased baking sheet about 1\" apart in 450F oven for 15 minutes.
[Name] Lennie's Tarragon Orange Salad [AuthorId] 20371 [AuthorName] Lennie [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2001-11-10T16:43:00Z [Description] This lovely salad has a distinctive flavour due to the tarragon, which also adds a touch of sweetness along with the sugar and the oranges. It looks terrific in the bowl and tastes even better. This salad is based on one served at the Magic Pan restaurants here in Toronto back in the 1970s; the recipe was published in the local paper ages ago and I modified it a bit to more suit my tastes. The Magic Pan is now gone but its memory lives on with this delicious salad! [Images] character(0) [RecipeCategory] Pork [Keywords] ["Black Beans", "Beans", "Meat", "Nigerian", "African", "Asian", "Potluck", "Sweet", "Brunch", "< 30 Mins", "No Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1", "1/2", "1", "2", "1", "2/3", "3/4", "3/4", "1", "2", "1/4", "1"] [RecipeIngredientParts] ["sugar", "sugar", "Tabasco sauce", "dijon-style mustard", "dried tarragon", "black pepper", "tarragon vinegar", "canola oil", "olive oil", "romaine lettuce", "green onions", "mandarin oranges in juice"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 911.6 [FatContent] 88.5 [SaturatedFatContent] 9.7 [CholesterolContent] 94.4 [SodiumContent] 52.1 [CarbohydrateContent] 30.0 [FiberContent] 5.1 [SugarContent] 24.1 [ProteinContent] 5.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] First, make salad dressing; you can do this in advance. Combine sugar, tarragon, tabasco, pepper, egg yolks and mustard in food processor. With machine running, gradually add vinegar. Then, with machine still running, add oils in a thin stream. Process until well blended and creamy; taste and add salt if desired. Keep refrigerated. Should be enough dressing to make two or three salads; remember this when looking at nutritional analysis of this recipe. To make salad, tear cleaned romaine into bite sized pieces; place in large salad bowl along with sliced green onions. Toast almonds (I prefer flaked] and set aside until cool. Drain oranges well and place half in with lettuce and onions. Toss well with dressing (about 1/3 of the Salad Dressing recipe, or to your taste]. Sprinkle top of salad with remaining oranges and the toasted almonds; serve. Leftover dressing keeps well in the fridge for about a week.
[Name] John Wayne's Corn Chowder [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-11-10T16:43:00Z [Description] Make and share this John Wayne's Corn Chowder recipe from Food.com. [Images] character(0) [RecipeCategory] Chowders [Keywords] ["Lunch/Snacks", "Corn", "Vegetable", "Low Protein", "Potluck", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "1", "4", "1", "4", "1/2", "1", "1", "6"] [RecipeIngredientParts] ["butter", "chicken broth", "potato", "corn kernels", "thyme", "bay leaf", "half-and-half", "butter"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 462.9 [FatContent] 33.3 [SaturatedFatContent] 20.3 [CholesterolContent] 95.1 [SodiumContent] 666.2 [CarbohydrateContent] 37.2 [FiberContent] 4.2 [SugarContent] 1.8 [ProteinContent] 9.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Saute onions in butter until they are tender and translucent. Add the corn, potatoes, chicken broth and herbs; simmer for 25 minutes. Puree the soup in a blender; return to pot. Before serving, add the cream and butter, stir, and check the seasonings; add salt and pepper if necessary.
[Name] Zucchini Squares [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-11-10T16:43:00Z [Description] Make and share this Zucchini Squares recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Canadian", "< 60 Mins", "Oven", "Freezer"] [RecipeIngredientQuantities] ["4", "1", "1/2", "1/2", "1/2", "1/2", "1", "3", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["eggs", "parsley flakes", "dried oregano", "seasoning salt", "garlic powder", "lite olive oil", "biscuit mix", "zucchini", "onion", "cheddar cheese", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 13.0 [Calories] 40.7 [FatContent] 3.2 [SaturatedFatContent] 0.8 [CholesterolContent] 17.2 [SodiumContent] 47.9 [CarbohydrateContent] 1.9 [FiberContent] 0.1 [SugarContent] 0.5 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 54 appetizers [RecipeInstructions] To the eggs add, parsley, oregano, seasoned salt, garlic powder, oil& biscuit mix. Mix well. Add remaining ingredients, stir until mixed. Pour into a greased 9x13 pan. Bake 350f oven for 40-45 minutes or until golden. Cut into 54 squares. Serve warm or cool (I prefer warm].
[Name] Gracie Allen's Classic Roast Beef [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT6H [PrepTime] PT5M [TotalTime] PT6H5M [DatePublished] 2001-11-10T16:43:00Z [Description] Make and share this Gracie Allen's Classic Roast Beef recipe from Food.com. [Images] character(0) [RecipeCategory] Roast Beef [Keywords] ["Meat", "Very Low Carbs", "High Protein", "Healthy", "High In...", "Weeknight", "Roast", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1"] [RecipeIngredientParts] ["beef roast", "beef roast"] [AggregatedRating] 5.0 [ReviewCount] 60.0 [Calories] 1618.7 [FatContent] 53.8 [SaturatedFatContent] 21.8 [CholesterolContent] 868.6 [SodiumContent] 960.7 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 284.8 [RecipeServings] nan [RecipeYield] 2 roasts [RecipeInstructions] Take the two roasts and put them in the oven. When the little one burns, the big one is done.
[Name] Lennie's Special Shortbread [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-11-10T16:43:00Z [Description] This is my Signature Recipe. The melt-in-your-mouth texture of these Christmas cookies is wonderful, and the food processor makes it easy. They freeze well too. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/05/9/picZTCsII.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/05/9/picLHfm5O.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/05/9/picT6K0Gx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/05/9/picW0d22a.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/05/9/picpxq9IG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/05/9/picPCRvFO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/05/9/picc2Ymxj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/05/9/picibPePg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/05/9/picEobwOq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/05/9/picZ7lEKm.jpg" ] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Canadian", "Scottish", "European", "Kid Friendly", "Potluck", "Christmas", "< 30 Mins", "Oven", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1 1/2", "1/2"] [RecipeIngredientParts] ["butter", "icing sugar", "cornstarch", "flour", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 55.0 [Calories] 698.3 [FatContent] 46.5 [SaturatedFatContent] 29.2 [CholesterolContent] 122.0 [SodiumContent] 407.9 [CarbohydrateContent] 65.4 [FiberContent] 1.4 [SugarContent] 14.9 [ProteinContent] 5.4 [RecipeServings] nan [RecipeYield] 4-5 dozen [RecipeInstructions] Chop cold butter into chunks. In cuisinart fitted with metal blade, process butter with icing sugar until well creamed, about one minute; you may have to scrape down the sides. Add remaining ingredients and process with several on/off turns, just until dough is well mixed and begins to gather together in a ball around the blade. What I do now is wrap this dough in wax paper and put it in the fridge, and make up a second batch with the remaining 1/2 pound of butter (1 cup butter= 1/2 pound]; I then put that dough in the fridge and proceed with the first batch I made. Raw dough keeps well in the fridge for several days. Shape rounded teaspoonfuls of dough into small balls. Place on an ungreased cookie sheet (shiny is best] and flatten, using a fork dipped in icing sugar, cookie press dipped in icing sugar, or a cherry or nut (halved]. I often put coloured sprinkles or coloured sugars on top of cookies before baking. Bake at 350 degrees for 12-15 minutes, watching carefully; edges should be very lightly browned. Yield: 40-50 cookies.
[Name] Rice Cheesecake Pudding [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-11-10T16:43:00Z [Description] This recipe is for a rice cooker. I hate to see an appliance go to waste because it will only do one thing (like cook rice only), so I made this up and the family loved it. I've made up several different recipes for that reason. I made up this recipe because I love my rice cooker but i hate to have appliances that only do one thing. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Rice", "Kid Friendly", "Potluck", "Spring", "Summer", "Winter", "Christmas", "Thanksgiving", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4 - 1/2", "1/4 - 1/2", "1/2 - 1", "1", "1 1/2", "1/2", "2/3"] [RecipeIngredientParts] ["nutmeg", "cinnamon", "raisins", "cheesecake flavor instant pudding and pie filling mix", "milk", "sugar", "rice"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 163.8 [FatContent] 1.8 [SaturatedFatContent] 1.1 [CholesterolContent] 6.4 [SodiumContent] 23.6 [CarbohydrateContent] 34.8 [FiberContent] 0.6 [SugarContent] 17.9 [ProteinContent] 2.9 [RecipeServings] 8.0 [RecipeYield] 8 cups [RecipeInstructions] In rice cooker prepare rice as for 2. (Note: There are different sizes of rice cookers, and the cup for your rice cooker is not a cup of rice as a measuring cup would be. The cup that comes with your cooker is much smaller (Or at least mine is] than a normal measuring cup. So you need to go by your rice cooker for your measurement. For instance my cup that came with my rice cooker actually only holds 2/3 of a regular measuring cup, so according to the recipe it would actually be 2/3 cup of rice]. Put in above spices & raisins. Let all cook till done. While rice is cooking ,make up 1 box of cheesecake pudding mix with milk. When rice is done add sugar & prepared pudding. Eat warm or refrigerate till cold--good either way!
[Name] Italian Wedding Soup [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-11-10T16:43:00Z [Description] Make and share this Italian Wedding Soup recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/06/1/picehYi5q.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/06/1/ZE2IkLabS9u6ypmJsxnx_6792CC6B-3AA8-48EA-8F3A-07C0DFFA4AC0.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/06/1/WUAhFbQIsg8fyq95CA1T_C941B70A-E89A-479C-83C5-13050517EA2A.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/06/1/picehYi5q.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/06/1/pickK7YDK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/06/1/HX5Q4RL0Qey4Zg1co8hb_image.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/06/1/zohmMusMQeOxNroIM9Sw-la-foto.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/06/1/pic6tt714.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/06/1/picTpk0oy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/06/1/picjYdAVd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/06/1/picW8YmFV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/06/1/pic4gDO5C.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/06/1/pic2nAndl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/06/1/picAIKx5C.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/06/1/picTCKxva.jpg"] [RecipeCategory] Clear Soup [Keywords] ["Lunch/Snacks", "Cheese", "Vegetable", "Meat", "European", "Low Cholesterol", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "2", "1", "1/2", "1/2", "5 3/4", "2", "1/2", "1/3", NA] [RecipeIngredientParts] ["lean ground beef", "egg", "parmesan cheese", "dried basil", "onion powder", "chicken broth", "escarole", "spinach", "orzo pasta", "carrot", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 291.0 [Calories] 295.0 [FatContent] 10.0 [SaturatedFatContent] 3.6 [CholesterolContent] 84.5 [SodiumContent] 1214.0 [CarbohydrateContent] 24.4 [FiberContent] 2.1 [SugarContent] 2.7 [ProteinContent] 24.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In medium bowl combine, meat, egg,bread crumbs, parmesan cheese, basil& onion powder; shape into 3/4\" balls. In large sauce pan, heat broth to boiling; stir in spinach, orzo, carrot& meatballs. Return to boil;reduce heat to medium. Cook at slow boil for 10 minutes or until orzo is tender. Stir frequently to avoid sticking. Serve with additional Parmesan cheese sprinkled on top.
[Name] Homemade Sweetened Condensed Milk [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT1M [PrepTime] PT5M [TotalTime] PT6M [DatePublished] 2001-11-10T16:43:00Z [Description] I love this recipe because it's simple and easy and it costs only pennies to make compared to buying it in the store. I make all my Christmas candy with this that calls for sweetened condensed milk.
[Name] Easy salmon for busy people [AuthorId] 23321 [AuthorName] Steve [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-11-10T16:43:00Z [Description] Easy to do, economical - and good for you! Husbands - give it a go and reap side benefits! Heheheheheh [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "Microwave", "< 15 Mins", "Steam", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["salmon fillets", "spring onion", "carrot", "tomatoes", "herbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] 1 good portion control [RecipeInstructions] Dead simple. The order of the ingredients is important. Take a small microwaveable dish and place sliced spring onions (scallions to you American types!] in the bottom with optional grated carrot. Place a salmon cutlet or fillet on top, season with salt and pepper and a touch of your favourite herb (I like tarragon or maybe dill] Place thinly sliced tomato on the top and cover dish with cling film. Pop a couple of holes and cook on 75% power for two minutes. Let rest for 1 minute, then another two minutes at 75%. Mmmmmmmmm. Tell me what you think.
[Name] Rum Flan Cake [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-11-10T16:43:00Z [Description] Make and share this Rum Flan Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/06/4/EuyREE6TCeKtZSOFZ8nw_flan%20cake%20rum%20slice.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/06/4/pich66nqj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/06/4/picEmhge6.jpg"] [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Mexican", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "3", "2", "1/2", "13", "1", "2", "3/4", "1/4", "1", "1/4", "2", "3", "1", "3", "3", "1/4", "1/4", NA] [RecipeIngredientParts] ["sugar", "eggs", "sugar", "evaporated milk", "rum", "cake flour", "sugar", "baking powder", "salt", "rum", "cream of tartar", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 492.4 [FatContent] 16.7 [SaturatedFatContent] 5.5 [CholesterolContent] 245.7 [SodiumContent] 279.9 [CarbohydrateContent] 71.3 [FiberContent] 0.3 [SugarContent] 51.0 [ProteinContent] 11.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Caramelize sugar in 9-inch (about 3 1/2- to 4-inches deep] heart-shaped or round pan. Beat together egg yolks, eggs, sugar, evaporated milk, orange peel and rum. Set aside. To make cake batter, sift flour with sugar, baking powder and salt. Place in small bowl and make well in center. Place yolks, oil, 1 rum and orange juice in well. Stir until blended, starting from center. Beat egg whites with cream of tartar until foamy. Gradually add remaining sugar, beating until stiff but not dry. Gently fold batter into whites. Pour custard mixture into caramel-lined pan. Gently spoon cake batter over flan mixture. Place pan in larger pan and pour hot (not boiling] water into larger pan until it reaches half depth of cake pan. Bake at 325F 50 to 60 minutes, or until cake is done. Cool on rack or chill until ready to serve. Invert onto serving platter and pipe whipped cream rosettes around edges of flan.
[Name] Darlene's Low-Cal, No-Fat Pineapple Cheese Spread [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-11-10T17:24:00Z [Description] About 14 years ago I was on a very strict low cholesterol, low fat diet. I love cheese and spreads so I made this recipe up and even my kids and son in laws loved it. So I have been making it ever since. Best on raw veggies, also can use on crackers [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Pineapple", "Cheese", "Tropical Fruits", "Fruit", "Kid Friendly", "Potluck", "Thanksgiving", "< 15 Mins", "For Large Groups", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "3 -4"] [RecipeIngredientParts] ["fat-free American cheese slices", "fat-free cottage cheese", "crushed pineapple"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 61.1 [FatContent] 0.4 [SaturatedFatContent] 0.2 [CholesterolContent] 4.1 [SodiumContent] 492.5 [CarbohydrateContent] 5.1 [FiberContent] 0.1 [SugarContent] 3.1 [ProteinContent] 9.3 [RecipeServings] nan [RecipeYield] 2-3 pounds [RecipeInstructions] In a food processor, put american cheese slices, and process on high till smooth, add cottage cheese, process till smooth, add all the remaining ingredients and process till smooth. Refrigerate for 1 to 2 hours so flavors may blend. Makes a big butter tub full.
[Name] Lentil Bolognese Sauce [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-11-11T08:47:00Z [Description] A versatile Sauce,can be used as the basis of a Vegetarian pie, Moussaka or for Pasta.Its also Delicious cold served with Pita Breads and Salad. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Lentil", "Beans", "Vegetable", "Vegan", "Spicy", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2 -3", "2", "2", "2", "200", "200", "1", NA] [RecipeIngredientParts] ["onions", "carrots", "celery", "olive oil", "brown lentils", "white wine", "tomato paste", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 451.0 [FatContent] 3.5 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 185.7 [CarbohydrateContent] 70.9 [FiberContent] 32.1 [SugarContent] 8.7 [ProteinContent] 26.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Heat the oil in a saucepan and sauté the chopped vegetables until lightly browned, about 10 minutes.", "Add the lentils and stir for a few minutes until they have absorbed the flavours of the vegetables and oil.", "Add the wine and allow to boil for a few seconds until the wine has slightly reduced.", "Then add the stock, the tomato paste and the seasonings.", "Cook for about 45 minutes or until the lentils are soft but not mushy.", "Adjust the seasoning if needed.", "Serve with spaghetti or tagliatelle." ]
[Name] Fleischmann's Anadama Bread [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT45M [PrepTime] PT40M [TotalTime] PT1H25M [DatePublished] 2001-11-11T08:47:00Z [Description] Make and share this Fleischmann's Anadama 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/14/06/7/picKEEb6U.jpg" [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Vegan", "Healthy", "Kid Friendly", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3 1/4", "1", "1/2", "1", "1", "3", "1", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "all-purpose flour", "cornmeal", "salt", "fast rising yeast", "butter", "margarine", "water", "light molasses"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 2279.1 [FatContent] 41.1 [SaturatedFatContent] 22.9 [CholesterolContent] 91.6 [SodiumContent] 2639.8 [CarbohydrateContent] 424.5 [FiberContent] 17.0 [SugarContent] 48.3 [ProteinContent] 50.2 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] In large bowl, combine 2 cups flour, cornmeal, salt and undissolved yeast. Heat water, butter and molasses to 120F degrees to 130F degrees. Gradually add hot liquids to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough. Knead dough on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on board 20 minutes. Roll dough to 14 x 9-inches. Roll up tightly from short end as for jelly roll; pinch seam and ends to seal. Place, seam side down, in greased 9 x 5 x 3-inch loaf pan. Cover; let rise in warm, draft-free place, until doubled in size, about 1 hour. Sprinkle top of loaf with 1 teaspoon flour. With sharp knife, make lengthwise cut, about 1/4 inch deep, in top of loaf. Bake at 375F for 45 minutes or until done. Remove from pan and cool on wire rack. To save up to 50-percent rising time use Fleischmann's Rapid Rise Yeast. Follow directions except reduce first rising: cover kneaded dough and let rest on floured surface 10 minutes; proceed with recipe.
[Name] 7-Up Cake 1 [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-11-11T08:47:00Z [Description] Make and share this 7-Up Cake 1 recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "4", "3/4", "1", "1", "1/2 - 1", "1 1/2", "2"] [RecipeIngredientParts] ["Jell-O instant lemon pudding", "eggs", "crushed pineapple", "butter", "margarine", "sugar", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 614.6 [FatContent] 32.9 [SaturatedFatContent] 9.8 [CholesterolContent] 151.3 [SodiumContent] 243.1 [CarbohydrateContent] 77.5 [FiberContent] 0.2 [SugarContent] 36.2 [ProteinContent] 5.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Mix above cake items in order. Bake for 30 minutes at 350°. Mix and cook icing ingredients on medium heat until slightly thick. You may add coconut to mixture if desired. Punch holes in cake so it will absorb some of the icing.
[Name] Pear - Pecan Stuffing [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2001-11-11T08:47:00Z [Description] Make and share this Pear - Pecan Stuffing recipe from Food.com. [Images] character(0) [RecipeCategory] Pears [Keywords] ["Fruit", "Nuts", "Canadian", "Winter", "Christmas", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "2", "1/2 - 3/4", "1/4", "1", "2", "1/4", "1/8", "1"] [RecipeIngredientParts] ["butter", "onion", "bartlett pears", "water", "butter", "pecan halves", "parsley", "nutmeg", "salt", "fresh ground black pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 234.7 [FatContent] 13.0 [SaturatedFatContent] 4.5 [CholesterolContent] 15.3 [SodiumContent] 324.6 [CarbohydrateContent] 27.1 [FiberContent] 3.0 [SugarContent] 5.9 [ProteinContent] 4.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees to speed-dry the bread and/or to bake the stuffing separately from the turkey. Spread bread slices on baking sheets. Place baking sheets in the oven for 20 minutes or until bread is dry. Place the 2 tablespoons butter, onion and pear in a large frying pan. Cook over medium heat till tender but not brown, about 4 minutes. Set aside. Break the dried bread into small pieces, and place in a very large bowl. Bring 1/2 water and the 1/4 cup butter to boiling in a small saucepan. Add to bread crumbs, and toss just till moistened. Stir in pear mixture, pecans, parsley, nutmeg, salt and pepper. Add the remaining water as needed until mixture reaches desired moistness. Stuff turkey and bake according to your liking, or put stuffing into a 2 quart casserole and bake, covered in preheated oven for 40 minutes or until heated through.
[Name] Chickpea, Avocado and Sun-Dried Tomato Salad [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-11-11T08:47:00Z [Description] Make and share this Chickpea, Avocado and Sun-Dried Tomato Salad recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/07/0/Sqb3nGZKT1yVrZrTZVNz_DSC_0154.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/07/0/01467588375.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/07/0/JQ4P0dORKeDXz1Aw67Ut_DSC_0147.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/07/0/picZO2YjI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/07/0/DzpGcMz2RKyAwq76VPJH_DSC_0157.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/07/0/GxWpZpGReKbiyxCbybgN_DSC_0148.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/07/0/picTELuvR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/07/0/picQIMmaI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/07/0/pic20UyCO.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Beans", "Vegetable", "Potluck", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 -2", "2", "1/2", "1/2", "1 -2", "1 -2", "1/2", "1/2"] [RecipeIngredientParts] ["chickpeas", "avocado", "cabbage", "sun-dried tomato", "spring onion", "fresh parsley", "extra virgin olive oil", "herb-seasoned salt"] [AggregatedRating] 5.0 [ReviewCount] 31.0 [Calories] 492.6 [FatContent] 37.6 [SaturatedFatContent] 5.2 [CholesterolContent] 0.0 [SodiumContent] 594.3 [CarbohydrateContent] 35.5 [FiberContent] 10.4 [SugarContent] 4.1 [ProteinContent] 7.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place the cabbage, chickpeas, olives, Sundried tomatoes and avocado into a large bowl. Dressing----------. Blend spring onions, parsley, salt and olive oil. Pour over salad ingredients.
[Name] Rich Brandy Christmas Fruitcake [AuthorId] 10216 [AuthorName] Samuel Holden [CookTime] PT5H [PrepTime] PT20M [TotalTime] PT5H20M [DatePublished] 2001-11-11T08:47:00Z [Description] A very very rich fruitcake...perfect for Christmas, just remember, the longer it sits in the tin, the tastier it will be. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/07/1/picwVadLn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/07/1/pico4w0UM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/07/1/picJ5C9RL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/07/1/picG5v3hB.jpg"] [RecipeCategory] Dessert [Keywords] ["Grains", "European", "Winter", "Christmas", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["450", "175", "175", "50", "50", "1/2", "225", "1/2", "1/2", "1/2", "1/2", "1/2", "225", "225", "4", "50", "1", NA, NA, NA] [RecipeIngredientParts] ["currants", "sultanas", "raisins", "brandy", "flour", "salt", "ground nutmeg", "mixed spice", "ground ginger", "cinnamon", "butter", "soft brown sugar", "eggs", "treacle", "lemon", "orange", "orange"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 912.4 [FatContent] 29.7 [SaturatedFatContent] 15.6 [CholesterolContent] 165.9 [SodiumContent] 401.6 [CarbohydrateContent] 150.9 [FiberContent] 8.0 [SugarContent] 111.7 [ProteinContent] 12.1 [RecipeServings] nan [RecipeYield] 8 inch cake [RecipeInstructions] The night before you cook this place all the fruit fruit peel and nuts into a bowl and soak for 12 hours in the brandy and orange juice; Stir every time you go into the kitchen! pre-heat oven to 275ºF/140ºC. Grease and line with greaseproof paper an 8 inch/20cm round cake tin. Sift the flour salt and spices into a large mixing bowl. In a separate bowl cream the butter and sugar together until the mixtures fluffy. Beat the eggs and add them a little at a time. Fold in the flour and spices. Stir in the fruit that has been soaking along with any excess liquid. Mix in the treacle. Spoon into the cake tin and spread out evenly. Cover the cake with a double square of greaseproof paper with a small hole in the top. Bake the cake on the lower shelf for 4& 1/4- 3/4 hours. When the cake is cold wrap in double greaseproof paper and store in an airtight tin. Feed the cake every two days for the first 2 weeks with a spoonful of brandy and/or orange juice and/or glacè cherry syrup. First poke little holes in the cake with a knitting needle or a skewer. Come Christmas you will have a very very rich fruit cake. Use royal icing to ice it or almond paste and royal icing, I don't like almond paste!
[Name] Oyster Stuffing [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-11-11T08:47:00Z [Description] Make and share this Oyster Stuffing recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 30 Mins", "Stove Top", "Oysters"] [RecipeIngredientQuantities] ["4", "1/2", "1", "1/2", "1", "1/4", "1/4", "3", "1", NA] [RecipeIngredientParts] ["pepper", "salt", "marjoram", "poultry seasoning", "onion", "celery", "butter", "water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 448.8 [FatContent] 8.8 [SaturatedFatContent] 3.0 [CholesterolContent] 31.9 [SodiumContent] 1300.3 [CarbohydrateContent] 73.0 [FiberContent] 4.7 [SugarContent] 6.5 [ProteinContent] 17.8 [RecipeServings] nan [RecipeYield] 4 1/2 cups stuffing [RecipeInstructions] In a large pot melt butter over medium heat. Add all ingredients except bread and saute for 10 minutes. Add bread crumbs and begin to toss with a fork, slowly adding liquid of choice until stuffing is just moist but not soggy. Stuff the bird.
[Name] SOUR CUCUMBER SOUP (Zupa Ogorkowa) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-11-11T10:43:00Z [Description] Make and share this SOUR CUCUMBER SOUP (Zupa Ogorkowa) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Vegetable", "Polish", "European", "Low Protein", "Low Cholesterol", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "25", "150", "1", NA] [RecipeIngredientParts] ["potatoes", "cucumbers", "butter", "sour cream", "plain flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 310.2 [FatContent] 14.9 [SaturatedFatContent] 8.2 [CholesterolContent] 34.8 [SodiumContent] 424.5 [CarbohydrateContent] 34.9 [FiberContent] 3.1 [SugarContent] 7.4 [ProteinContent] 10.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat the stock. Peel and dice potatoes and boil them in the stock until soft. Peel the cucumbers and grate them coarsely. Melt the butter and soften the grated cucumber. Add to the stock and potatoes. Taste and add a little brine if necessary- the soup should have a pleasantly sour taste. Mix the sour cream with the flour and stir into the soup. Season with salt and pepper. Serve immediately without bringing back to the boil.
[Name] Kifte (Uzbeki-Jewish meatballs) [AuthorId] 10148 [AuthorName] Charles Lieberman [CookTime] PT3M [PrepTime] PT2H30M [TotalTime] PT2H33M [DatePublished] 2001-11-11T10:43:00Z [Description] This is adapted from a Sephardic Jewish recipe I found in Copeland Marks's "Sephardic Cooking." It is found in the Jewish communities in modern Uzbekistan. You may want to experiment with garlic, leeks, and the like in place of or in addition to the onion, or with ground chicken or ground veal. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Southwest Asia (middle East]", "Asian", "European", "Very Low Carbs", "Kosher", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "2", "1/2", "1", "1/8", "1/8", "1", NA, NA] [RecipeIngredientParts] ["ground beef", "ground lamb", "eggs", "salt", "onion", "pepper", "baking soda", "flour"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 110.3 [FatContent] 8.1 [SaturatedFatContent] 3.3 [CholesterolContent] 57.7 [SodiumContent] 149.6 [CarbohydrateContent] 1.0 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 7.8 [RecipeServings] nan [RecipeYield] 12 meatballs [RecipeInstructions] Combine all ingredients except the flour and oil. Let the mixture sit in the refrigerator for about two hours. Take small handfuls of the meatball mixture and roll into balls about 1 1/2 inches in diameter. Dust the meatballs with flour. Brown on all sides in a skillet over moderate heat for about 3 minutes. Drain.
[Name] Stuffed Sole [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT35M [PrepTime] PT40M [TotalTime] PT1H15M [DatePublished] 2001-11-11T10:43:00Z [Description] One of my favorite fish recipes. This is easy to make and tastes wonderful. A great dish for any night or something special for company. [Images] character(0) [RecipeCategory] Crab [Keywords] ["Cheese", "Very Low Carbs", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "2", "1/2", "2 1/2", "1/2", "1/4", "1/4", "2", "1/3", "2", "2/3", "2", NA] [RecipeIngredientParts] ["onion", "shrimp", "mushrooms", "butter", "margarine", "flounder fillets", "salt", "pepper", "paprika", "chicken broth", "water", "cheddar cheese", "fresh parsley", "wild rice", "white rice"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 286.4 [FatContent] 13.9 [SaturatedFatContent] 5.6 [CholesterolContent] 131.3 [SodiumContent] 1624.2 [CarbohydrateContent] 8.0 [FiberContent] 0.5 [SugarContent] 2.4 [ProteinContent] 31.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a saucepan, saute onion, shrimp, and mushrooms in butter until onion is tender. Add crabmeat; heat through. Sprinkle fillets with salt, pepper and paprika. Spoon crabmeat mixture on fillets; roll up lengthwise and fasten with a toothpick. Place in a greased 13x9x2 inch baking dish. Combine the soup, broth and water; blend until smooth. Pour over fillets. Sprinkle with cheese. Cover and bake at 400 degrees for 30 minutes. Sprinkle with parsley; return to the oven, uncovered, for 5 minutes or until the fish flakes easily with a fork. Serve over rice if desired.
[Name] POLISH SAUSAGE IN TOMATO SAUCE (Kielbasa w Sosie Pomidorowym) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-11-11T10:43:00Z [Description] Make and share this POLISH SAUSAGE IN TOMATO SAUCE (Kielbasa w Sosie Pomidorowym) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Polish", "European", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["50", "25", "50", "200", "1 1/2", "1", "200"] [RecipeIngredientParts] ["butter", "onions", "flour", "water", "tomato puree", "sugar", "Polish sausage"] [AggregatedRating] nan [ReviewCount] nan [Calories] 604.9 [FatContent] 49.2 [SaturatedFatContent] 23.1 [CholesterolContent] 123.4 [SodiumContent] 1025.3 [CarbohydrateContent] 23.0 [FiberContent] 1.1 [SugarContent] 1.2 [ProteinContent] 17.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Heat the butter and lightly brown the onions. Add the flour and brown again. Gradually stir in water or beef stock and bring to a boil. Add the tomato puree, salt pepper and sugar. Skin the sausage, cut into big cubes, and add to sauce. Simmer the sauce for a few more minutes until the flavours blend. Serve with potatoes.
[Name] Meatloaf Stuffed With Eggs (Klopsy) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT1H15M [PrepTime] PT10M [TotalTime] PT1H25M [DatePublished] 2001-11-11T10:43:00Z [Description] Make and share this Meatloaf Stuffed With Eggs (Klopsy) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Vegetable", "Meat", "Polish", "European", "High Protein", "Kid Friendly", "High In...", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "50", "25", "20", "500", "1", "25", "1", NA, NA] [RecipeIngredientParts] ["eggs", "onions", "butter", "ground beef", "ground pork", "egg", "fresh parsley", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 418.8 [FatContent] 27.1 [SaturatedFatContent] 11.2 [CholesterolContent] 235.2 [SodiumContent] 281.6 [CarbohydrateContent] 11.7 [FiberContent] 0.7 [SugarContent] 1.3 [ProteinContent] 29.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel the hard-boiled eggs and quarter them lengthwise. Soak the stale bread in water, and when soft, squeeze out the excess water and mince. Peel and chop the onion and fry in butter until lightly golden- set aside. Mince the meat with the bread, onion and beaten egg. Add salt and pepper and knead until all ingredients are combined. Sprinkle the breadcrumbs on a large board and place the meat mixture on top, spreading it fairly thin to form a rectangle (A4 size]. Place egg quarters along one side, pointing them towards the middle. Sprinkle with parsley. Roll the meat up into a thick cylinder, starting from the side where the eggs are so that they will be in the middle. Heat the oven to 220°C/425°F. Grease a fairly deep baking dish. Add the meatloaf, basting with some oil/butter. Cover tray with foil and bake for 1 hour 15 minutes, basting frequently. Cut into slices and serve.
[Name] kwas [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT4M [PrepTime] PT10M [TotalTime] PT14M [DatePublished] 2001-11-11T10:43:00Z [Description] Make and share this kwas recipe from Food.com. [Images] character(0) [RecipeCategory] Polish [Keywords] ["European", "Vegan", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["75", "600", "1/4"] [RecipeIngredientParts] ["water", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.7 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Rinse out an earthenware jar or any non-alluminium container with boiling water. (Note: the alluminium would react with the acidity of the kwas]. Put the flour in the jar and mix to a liquid paste with a little of water. Leave the mixture to settle for a few minutes, and then pour on the remaining boiled water. Chop the garlic and add. Cover the top of the jar with muslin or pierced cling film and leave in a warm place for 4 to 5 days to ferment. Strain and use as required. If stored in an airtight container, it will keep for a few weeks.
[Name] Country Barbecue Muffins [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT20M [PrepTime] PT35M [TotalTime] PT55M [DatePublished] 2001-11-11T10:43:00Z [Description] I got this recipe from a friend that served them at her son's birthday party. These are easy, delicious and a big hit with kids. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Lunch/Snacks", "Cheese", "Meat", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "3", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["ground beef", "ketchup", "brown sugar", "cider vinegar", "chili powder", "cheddar cheese", "Rotel diced tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 261.2 [FatContent] 14.4 [SaturatedFatContent] 6.0 [CholesterolContent] 42.7 [SodiumContent] 550.3 [CarbohydrateContent] 19.7 [FiberContent] 0.5 [SugarContent] 9.1 [ProteinContent] 13.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Separate dough into 10 biscuits; flatten into 5 inch circles. Press each into the bottom and up the sides of a greased muffin cup; set aside. In a skillet, brown ground beef; drain. Add diced tomatoes to meat if desired. In a small bowl, mix ketchup, brown sugar, vinegar and chili powder; stir until smooth. Add to meat and tomatoes; mix well. Divide the meat mixture among biscuit-lined muffin cups, using about 1/4 cup for each. Sprinkle with cheese. Bake at 350° for 18 to 20 minutes or until golden brown. Cool for 5 minutes before removing from tin and serving.
[Name] HUNTERS STEW (Bigos) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2001-11-11T10:43:00Z [Description] Make and share this HUNTERS STEW (Bigos) recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Lunch/Snacks", "Pork", "Vegetable", "Meat", "Polish", "European", "Weeknight", "Refrigerator", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["50", "2", "1", "1", "1", "300", "250", "5 -6", NA] [RecipeIngredientParts] ["butter", "onions", "sauerkraut", "tomatoes", "white cabbage", "smoked sausage"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 208.3 [FatContent] 15.2 [SaturatedFatContent] 6.8 [CholesterolContent] 34.6 [SodiumContent] 640.7 [CarbohydrateContent] 9.9 [FiberContent] 2.9 [SugarContent] 5.4 [ProteinContent] 9.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Melt butter in a saucepan and fry the onions until golden. Rinse the sauerkraut in cold water, drain thoroughly and mix with the onions. Add the tomatoes. Chop the cabbage finely and mix in. Add the stock, stirring well, and then the pork ribs. Slice the sausage and add into the stew. Allow to simmer on low heat for one hour. Season to taste. Remove from heat and leave covered for 24 hours. Refrigerate and reheat before serving.
[Name] Ham and Cheese Muffins [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT18M [PrepTime] PT20M [TotalTime] PT38M [DatePublished] 2001-11-11T10:43:00Z [Description] These are great for any meal, bake sales, food gifts, and get-togethers. This came from Quick Cooking magazine. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/08/1/0tjgzQOvRtCllUfv4k8X_ham-and-cheese-muffins-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/08/1/SSJTpUItTQi5Clc6JR4s_ham-and-cheese-muffins-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/08/1/UmljD2fQl6hN2uXGHjnw_ham-and-cheese-muffins-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/08/1/picfFZqD6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/08/1/picUljxYC.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Pork", "Cheese", "Meat", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1/2", "1/2", "1/2", NA] [RecipeIngredientParts] ["self-rising flour", "baking soda", "milk", "mayonnaise", "ham", "cheddar cheese", "cheese"] [AggregatedRating] 4.5 [ReviewCount] 13.0 [Calories] 1371.8 [FatContent] 34.1 [SaturatedFatContent] 19.2 [CholesterolContent] 129.9 [SodiumContent] 5335.9 [CarbohydrateContent] 197.7 [FiberContent] 6.8 [SugarContent] 0.8 [ProteinContent] 62.4 [RecipeServings] nan [RecipeYield] 1 dozen [RecipeInstructions] ["note: As a substitute for each cup of self-rising flour, place 1 1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup.", "Add enough all-purpose flour to equal 1 cup.", "In a large bowl, combine flour and baking soda.", "Combine remaining ingredients; stir into dry ingredients just until moistened.", "Fill greased or paper-lined muffin cups two-thirds full.", "Bake at 425 degrees for 16 to 18 minutes or until muffins test done.", "Sprinkle with shredded cheese while still hot if desired." ]
[Name] DILL SOUP (Zupa Koperkowa) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-11-11T10:43:00Z [Description] Make and share this DILL SOUP (Zupa Koperkowa) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Polish", "European", "Very Low Carbs", "Low Protein", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["15", "1", "500", "1/2", "150", NA] [RecipeIngredientParts] ["unsalted butter", "fresh dill", "lemon juice", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 205.8 [FatContent] 19.8 [SaturatedFatContent] 12.3 [CholesterolContent] 43.9 [SodiumContent] 816.8 [CarbohydrateContent] 2.9 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 4.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Melt butter in pan, add dill and stir gently over low heat for a few minutes. Heat stock and add the dill to it. Mix in the lemon juice and cream. Season and serve.
[Name] Toasted Swiss & Ham Sandwich [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-11-11T10:43:00Z [Description] Make and share this Toasted Swiss & Ham Sandwich recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "Broil/Grill", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "8", "1/4", "1/2", "4"] [RecipeIngredientParts] ["Land o' Lakes Butter", "fresh mushrooms", "Alpine Lace 97% reduced-fat cooked ham", "Alpine Lace reduced-fat swiss cheese"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 311.1 [FatContent] 2.7 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 582.0 [CarbohydrateContent] 59.6 [FiberContent] 2.8 [SugarContent] 4.5 [ProteinContent] 12.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Melt butter until sizzling in 10-inch skillet; add mushrooms. Cook over medium-high heat, stirring occasionally, until mushrooms are tender (3 to 5 minutes]. Heat broiler. Place bread slices onto ungreased baking sheet. Broil 5 to 6 inches from heat, turning once, until bread is lightly browned (2 to 3 minutes]. To assemble sandwiches, spread each bread slice with 1/2 tablespoon honey mustard. Divide mushrooms and ham among bread slices; top each with 1/2 slice cheese. Continue broiling until cheese is melted (1 to 2 minutes]. Serve immediately.
[Name] Baked Rice Pudding [AuthorId] 10216 [AuthorName] Samuel Holden [CookTime] PT1H [PrepTime] PT1M [TotalTime] PT1H1M [DatePublished] 2001-11-11T10:43:00Z [Description] Make and share this Baked Rice Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Grains", "European", "Low Protein", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", NA, NA, NA, "1"] [RecipeIngredientParts] ["rice", "milk", "brown sugar", "nutmeg", "cinnamon", "fresh lemon rind", "butter"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 310.1 [FatContent] 14.8 [SaturatedFatContent] 9.2 [CholesterolContent] 49.4 [SodiumContent] 166.0 [CarbohydrateContent] 36.0 [FiberContent] 0.2 [SugarContent] 13.3 [ProteinContent] 9.0 [RecipeServings] nan [RecipeYield] 2 hungry people [RecipeInstructions] Rinse the rice. In an ovenproof dish mix the ingredients except the butter. Place the knob of butter in the centre of the dish and sprinkle a tiny bit of cinnamon. Cook on middle shelf on a low heat for 1 hour. Stir halfway through. Serve with golden syrup, maple syrup, jam, or honey.
[Name] SAUERKRAUT SOUP (Kapusniak) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT25M [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 2001-11-11T10:43:00Z [Description] Make and share this SAUERKRAUT SOUP (Kapusniak) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Polish", "European", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["25", "1", "4", "200", "2", "1", "1 1/4"] [RecipeIngredientParts] ["butter", "bay leaf", "sauerkraut", "dried mushrooms", "onion", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 773.7 [FatContent] 58.8 [SaturatedFatContent] 22.9 [CholesterolContent] 227.5 [SodiumContent] 538.1 [CarbohydrateContent] 6.3 [FiberContent] 1.9 [SugarContent] 2.5 [ProteinContent] 52.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat butter in a small frying pan and fry the spare ribs briskly to seal in their juices. Gently boil the ribs and all the other ingredients in the water for about 10 minutes, stirring occasionally until the sauerkraut softens. Remove the spare ribs and bay leaf, season to taste and serve.
[Name] Saucy Chicken and Asparagus [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2001-11-11T10:43:00Z [Description] From Quick Cooking magazine. This tastes wonderful and looks great on the table. A great way to get the kids to eat asparagus too :) [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Chicken", "Poultry", "Cheese", "Vegetable", "Meat", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "4", "2", "1/2", "1/4", "1", "1/2", "1", "1/2", "1"] [RecipeIngredientParts] ["asparagus spears", "boneless skinless chicken breast halves", "salt", "pepper", "mayonnaise", "lemon juice", "curry powder", "cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 416.0 [FatContent] 24.0 [SaturatedFatContent] 8.9 [CholesterolContent] 111.3 [SodiumContent] 1161.9 [CarbohydrateContent] 13.1 [FiberContent] 3.5 [SugarContent] 2.8 [ProteinContent] 38.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["If desired, partially cook the asparagus; drain.", "Place the asparagus in a greased 9 inch square baking dish.", "In a skillet over medium heat, brown the chicken in oil on both sides.", "Season with salt and pepper.", "Arrange chicken over asparagus.", "In a bowl, mix soup, mayonnaise, lemon juice and curry powder; pour over chicken.", "Cover and bake at 375° for 40 minutes or until the chicken is tender and juices run clear.", "Sprinkle with cheese.", "Let stand for 5 minutes before serving." ]
[Name] 7-Up Cake 2 [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2001-11-11T10:43:00Z [Description] Make and share this 7-Up Cake 2 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/14/08/7/pic1cxdtz.jpg" [RecipeCategory] Dessert [Keywords] ["Pineapple", "Apple", "Tropical Fruits", "Fruit", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "4", "3/4", "1", "2", "1", "1/2 - 1", "1"] [RecipeIngredientParts] ["instant pineapple pudding", "eggs", "eggs", "crushed pineapple", "butter", "margarine", "coconut"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 571.8 [FatContent] 39.9 [SaturatedFatContent] 14.7 [CholesterolContent] 137.0 [SodiumContent] 465.6 [CarbohydrateContent] 48.9 [FiberContent] 2.1 [SugarContent] 28.9 [ProteinContent] 6.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Mix all cake ingredients together and bake at 350° for 30 to 35 minutes. Mix all icing ingredients together and cook over medium heat until thick. Pour over cake while still hot.
[Name] Apple Pudding [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-11-12T18:44:00Z [Description] I serve this warm. If used as a topping for ice cream in a wine glass it looks like it took a long time to prepare!! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "Healthy", "Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1", "2"] [RecipeIngredientParts] ["apples", "brown sugar", "cinnamon", "butter", "margarine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 159.4 [FatContent] 4.0 [SaturatedFatContent] 2.5 [CholesterolContent] 10.2 [SodiumContent] 102.4 [CarbohydrateContent] 32.0 [FiberContent] 1.4 [SugarContent] 23.0 [ProteinContent] 0.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place layer of cornflakes in well buttered baking dish. Add a layer of apples. Combine brown sugar and cinnamon. Sprinkle sugar mixture over apples. Dot with butter or margarine. Repeat until all apples and cornflakes are used. Bake at 375 for 30 to 40 minutes. Serve with ice cream or whip cream.
[Name] Garlic Frog's Legs [AuthorId] 14042 [AuthorName] mozarth622 [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-11-12T18:44:00Z [Description] Make and share this Garlic Frog's Legs recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["16", NA, "2", "2", "4", NA, NA, "1", NA, NA] [RecipeIngredientParts] ["all-purpose flour", "butter", "salt", "pepper", "flat leaf parsley", "lemon slice"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 73.4 [FatContent] 8.0 [SaturatedFatContent] 3.9 [CholesterolContent] 15.3 [SodiumContent] 50.8 [CarbohydrateContent] 0.8 [FiberContent] 0.0 [SugarContent] 0.3 [ProteinContent] 0.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Clean legs under cold water and dry them. With a small knife, make an incision between and bone of lower part of one leg and insert through the other (criss-cross]. Preheat oven to 400°F. Salt and pepper each leg and cover them with flour. In a saucepan add the butter and brown them 4 minutes each side. In a small pot add the garlic butter, parsley, and lemon juice; simmer a few minutes. Put the legs in an oven proof-baking dish; pour over the garlic sauce and bake for about 30 to 35 minutes. Serve on preheated plates. Bon appetit.
[Name] Brandied Fruit Pork Tenderloin [AuthorId] 20140 [AuthorName] kyle martin [CookTime] PT15M [PrepTime] PT12M [TotalTime] PT27M [DatePublished] 2001-11-12T18:44:00Z [Description] Make and share this Brandied Fruit Pork Tenderloin recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Fruit", "Meat", "Christmas", "Thanksgiving", "Roast", "< 30 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["1/2", "1/2", "2", "1", "1", "2", "1", "1/4", "1/4", "1", "5"] [RecipeIngredientParts] ["brandy", "water", "powdered sugar", "crystallized ginger", "salt", "fresh ground pepper", "butter", "apples"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 359.0 [FatContent] 6.3 [SaturatedFatContent] 2.6 [CholesterolContent] 78.9 [SodiumContent] 179.8 [CarbohydrateContent] 39.9 [FiberContent] 5.6 [SugarContent] 18.4 [ProteinContent] 24.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 500 degrees. In small saucepan, bring brandy, water, powdered sugar, dried fruit and ginger to a boil over medium-high heat. Reuce heat to low; simmer 5 to 7 minutes or until fruit is soft. Rub pork with herbes de provence; sprinkle wit salt and pepper. Melt butter in large oven-proof skillet over medium-high heat. Add pork; cook 5 to 7 minutes or until browned on all sides. Place pork in shllow roasting pan. Add apples to same skillet. Cook over medium heat 1 to 2 minutes or until apples are coated with butter. Add dried fruit mixture. Cook an additional 3 to 5 minutes or until apples are tender. Pour fruit sauce over pork. Bake 10 to 15 minutes or until internal temperature reches 150 degrees. Remove from oven; let stand 5 minutes.
[Name] Easy Dump Cake [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-11-12T18:44:00Z [Description] Make and share this Easy Dump Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Kid Friendly", "Potluck", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/4"] [RecipeIngredientParts] ["crushed pineapple", "cherry pie filling", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 20.0 [Calories] 376.2 [FatContent] 14.2 [SaturatedFatContent] 4.3 [CholesterolContent] 13.2 [SodiumContent] 433.5 [CarbohydrateContent] 59.3 [FiberContent] 1.6 [SugarContent] 23.0 [ProteinContent] 3.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Grease a large oblong pan (9\" X 13\"]. Pour and spread pineapple into pan. Spoon pie filling over pineapple. Sprinkle cake mix over fruit. Sprinkle nuts over mix. Pour butter evenly over cake. Bake at 350 for 1 hour.
[Name] Mexican Layer Dip - YUMMM [AuthorId] 23333 [AuthorName] Graybert [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-11-12T18:44:00Z [Description] Make and share this Mexican Layer Dip - YUMMM recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Mexican", "< 30 Mins"] [RecipeIngredientQuantities] ["8", "1", "1/2", "1", "1/4", "1", "1", "5", "4", "1/4", "1", "1"] [RecipeIngredientParts] ["cream cheese", "garlic powder", "light sour cream", "avocado", "lemon juice", "tomatoes", "green chilies", "bacon", "green onions", "black olives", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 422.0 [FatContent] 36.7 [SaturatedFatContent] 17.3 [CholesterolContent] 80.9 [SodiumContent] 703.0 [CarbohydrateContent] 13.1 [FiberContent] 3.9 [SugarContent] 4.6 [ProteinContent] 12.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine cream cheese, garlic powder and sour cream. Use as the first layers in a 9-inch pie plate or dish. Combine avocado, lemon juice, tomato and green chilies for the second layer. Sprinkle with bacon, green onion and olives. Spread taco sauce over all; sprinkle with grated cheddar. Refrigerate. Serve with taco chips or corn chips.
[Name] Velvety Chocolate Passions [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT15M [PrepTime] PT25M [TotalTime] PT40M [DatePublished] 2001-11-12T18:44:00Z [Description] Make and share this Velvety Chocolate Passions recipe from Food.com. [Images] character(0) [RecipeCategory] Kid Friendly [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "150", NA, "1", "2"] [RecipeIngredientParts] ["mango", "swiss white chocolate", "vanilla essence", "creme fraiche", "passion fruit"] [AggregatedRating] nan [ReviewCount] nan [Calories] 416.3 [FatContent] 37.4 [SaturatedFatContent] 23.1 [CholesterolContent] 137.0 [SodiumContent] 44.7 [CarbohydrateContent] 21.1 [FiberContent] 3.4 [SugarContent] 14.4 [ProteinContent] 2.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Sieve the mango pulp and keep aside. Melt the chocolate. Allow to cool slightly. Add essence, creme fraiche and mango puree. Whisk until thick enough to hold its shape. Spoon into 2 tall glasses and chill. Just before serving, halve the fruits, scoop out the seeds and spoon over the desserts. Decorate each with a sprig of mint and serve.
[Name] Breakfast Casserole [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2001-11-12T18:44:00Z [Description] Make and share this Breakfast Casserole recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/09/4/pics2bHxw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/09/4/pictqFY5z.jpg"] [RecipeCategory] Breakfast [Keywords] ["Potato", "Vegetable", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "3", "2", "2", "1", NA] [RecipeIngredientParts] ["hash browns", "bacon", "sausage", "eggs", "Velveeta cheese", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 781.4 [FatContent] 57.0 [SaturatedFatContent] 17.6 [CholesterolContent] 177.1 [SodiumContent] 1658.5 [CarbohydrateContent] 46.4 [FiberContent] 3.9 [SugarContent] 3.5 [ProteinContent] 19.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook the hash browns with the onion till crisp. Fry the meat. Mix in a 13 X 9 pan. Add the cheeses, soup, beaten eggs, salt and pepper. Bake at 350 for 30 to 50 minutes.
[Name] Banana Sweet Potato Puff Casserole [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-11-12T18:44:00Z [Description] Make and share this Banana Sweet Potato Puff Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Vegetable", "Low Protein", "Healthy", "Kid Friendly", "Kosher", "Potluck", "Christmas", "Hanukkah", "Thanksgiving", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "3/4", "1/3", "1/2", "1"] [RecipeIngredientParts] ["mashed sweet potatoes", "banana", "curry powder", "sour cream", "salt", "egg"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 145.7 [FatContent] 3.8 [SaturatedFatContent] 2.0 [CholesterolContent] 40.9 [SodiumContent] 242.1 [CarbohydrateContent] 25.8 [FiberContent] 3.5 [SugarContent] 9.4 [ProteinContent] 3.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, combine all ingredients. Beat with electric mixer until light and very fluffy. Turn into 1 quart casserole dish. Bake at 350 degrees F. In the oven for 20 minutes or until puffed and lightly browned.

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