Split (1)

train · 523k rows

text stringlengths 165 61.8k
[Name] Light Orange-Roasted Salmon [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-11-12T18:44:00Z [Description] This will serve 4 for a main course, but you can also cut it into 8 pieces and it makes for an excellent appetizer. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Kosher", "Free Of...", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/4", "1/8", "1/4", "2", "1"] [RecipeIngredientParts] ["salmon fillets", "diced tomatoes", "sugar", "red pepper flakes", "orange zest"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 229.6 [FatContent] 6.1 [SaturatedFatContent] 1.0 [CholesterolContent] 88.7 [SodiumContent] 337.4 [CarbohydrateContent] 7.7 [FiberContent] 1.5 [SugarContent] 4.7 [ProteinContent] 34.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450 degrees. Lay the salmon, skin side down in a baking dish that has been sprayed lightly with lite olive oil. Combine the tomatoes, sugar, red pepper flakes, olives, orange juice and orange zest in a bowl, stir thoroughly and pour over the salmon. Roast the salmon for 10 minutes, or until cooked. through to desired degree of doneness. Cut into 4 pieces.
[Name] New Orleans Chili Con Carne With Beans [AuthorId] 18660 [AuthorName] Dawn399 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-11-12T18:44:00Z [Description] This is a quick and easy chili, using items commonly found in the pantry. This is a favorite standby in our family when we want something filling, but don't have alot of time for cooking. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Beans", "Meat", "Cajun", "Winter", "Spicy", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1/2", "1/4", "1"] [RecipeIngredientParts] ["stewed tomatoes", "tomato sauce", "kielbasa", "onion", "green pepper", "chili powder", "cumin", "cayenne pepper", "kidney beans"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 505.7 [FatContent] 32.3 [SaturatedFatContent] 10.7 [CholesterolContent] 74.8 [SodiumContent] 1918.3 [CarbohydrateContent] 33.7 [FiberContent] 9.3 [SugarContent] 12.2 [ProteinContent] 22.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Chop sausage into bite size pieces. In a large skillet, brown meat and add chopped vegetables. Sautee until tender. Add tomatoes, tomato sauce, chili powder, cumin, and cayenne pepper, cover and simmer for 15 minutes. Stir in beans and heat an additional 10 minutes or until heated through.
[Name] Island Chicken Packet [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-11-12T18:44:00Z [Description] We often buy Hawaiian chicken grillers at the local grocer store. These are a lot better, and cheaper too. A dash of cinnamon spices it up a bit. You can throw these on the grill also. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/09/9/picIMyFp9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/09/9/picFFKnXy.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Pineapple", "Poultry", "Tropical Fruits", "Fruit", "Meat", "Hawaiian", "Kid Friendly", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "4", "1"] [RecipeIngredientParts] ["chicken breasts", "red onion", "pineapple"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 325.5 [FatContent] 15.7 [SaturatedFatContent] 4.2 [CholesterolContent] 92.8 [SodiumContent] 1472.1 [CarbohydrateContent] 12.4 [FiberContent] 0.8 [SugarContent] 9.0 [ProteinContent] 32.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Combine ingredients in a bowl. You can marinate the ingredients for an hour, or you can skip that and go right to making the packet. Add ingredients to a large sheet of heavy foil. Bring the long sides together and fold down, 2-3 times. Roll the ends in, at least 2 folds each. Place packet seam side up on a baking sheet. Bake for 20 minutes in a 425°F oven. To serve, unroll one end of the packet and pour out or open the top and spoon out. Serve with rice.
[Name] Simple and Easy Dressing [AuthorId] 22784 [AuthorName] Sonya Argue [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-11-12T18:44:00Z [Description] This is a very tasty simple dressing. It has a sweet and sour taste. It is great for any green salad and very good with those that have nuts in them or fruit(mandarin oranges, strawberries). I was given this recipe from a friend. I have passed it along to many of my friends. It is simple, easy and very tasty. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["cider vinegar", "white sugar", "salt", "pepper", "garlic powder", "poppy seed"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1382.2 [FatContent] 109.0 [SaturatedFatContent] 14.1 [CholesterolContent] 0.0 [SodiumContent] 1170.8 [CarbohydrateContent] 102.6 [FiberContent] 0.3 [SugarContent] 100.3 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Mix all ingredients together with a whisk or a fork. Make sure that sugar is dissolved. Pour into a salad dressing bottle. Shake before using. Serve with favourite salad. (very good with spinach salad with mandarin oranges,or with any mixed green salad] This will keep for several weeks in the fridge. Enjoy!
[Name] Sesame Chicken [AuthorId] 19135 [AuthorName] Holiday1234 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-11-12T18:44:00Z [Description] Make and share this Sesame Chicken recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/10/1/pic7r0QBA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/10/1/picoDPrQQ.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Chinese", "Asian", "< 30 Mins", "Stove Top", "Stir Fry"] [RecipeIngredientQuantities] ["3/4", "3", "1", "1", "1", "1", NA, "1/2", "1/2", "2"] [RecipeIngredientParts] ["boneless skinless chicken breast", "all-purpose flour", "soy sauce", "maple syrup", "dry sherry", "fresh ginger", "pepper", "Chinese five spice powder", "sesame seeds"] [AggregatedRating] 4.5 [ReviewCount] 13.0 [Calories] 334.9 [FatContent] 10.1 [SaturatedFatContent] 1.8 [CholesterolContent] 109.0 [SodiumContent] 703.1 [CarbohydrateContent] 18.3 [FiberContent] 1.5 [SugarContent] 6.3 [ProteinContent] 39.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees. Cut chicken into bite-sized pieces. Combine soy sauce, maple syrup, sherry, ginger, pepper and Chinese five spice. Add chicken and marinate 20 minutes, turning occasionally. Meanwhile, place sesame seeds on a baking tray and toast in oven for 10 minutes or until slightly brown. Drain chicken, reserving marinade. Dredge chicken in flour seasoned with a little salt and pepper. Shake off any excess. Heat oil in a non-stick skillet. Add chicken and brown. Remove from heat. Place marinade in a pan and bring to a boil, boil 3-4 minutes. Add chicken, reduce heat and sate 1-2 minutes or until chicken is cooked through. Remove from heat and roll chicken in sesame seeds.
[Name] California Confetti Quiche [AuthorId] 18660 [AuthorName] Dawn399 [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2001-11-12T18:44:00Z [Description] Make and share this California Confetti Quiche recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "European", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1", "1/2", "1/2", "1 1/2", "3", "1", "1/2"] [RecipeIngredientParts] ["onion", "garlic", "red bell pepper", "green pepper", "monterey jack cheese", "eggs", "half-and-half", "dried basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 332.1 [FatContent] 24.9 [SaturatedFatContent] 10.4 [CholesterolContent] 145.8 [SodiumContent] 340.2 [CarbohydrateContent] 14.8 [FiberContent] 0.8 [SugarContent] 1.5 [ProteinContent] 12.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 425 degrees. Press pie crust into 9 inch pie pan and bake 8 minutes until golden brown. Prepare filling----------. In a 10 inch skillet, heat oil. Add onion and garlic, sautee for 1 minute, then add peppers and continue cooking for 2-3 minutes until peppers are crisp tender. Spoon vegetables over cooked pie crust and sprinkle with cheese. In a samll bowl beat eggs, and half and half and basil, blend well. Carefully pour egg mixture into pie pan. Bake at 425 for 15 minutes. Reduce heat to 350 and bake for@ 20 minutes longer until Quiche is golden brown or until knife inserted into center comes out clean.
[Name] Kicky Hot Chocolate [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-11-12T18:44:00Z [Description] I love hot chocolate with cinnamon schnapps. This is an adaptation of the "Favorite Hot Chocolate" recipe by Hershey's. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/10/3/picFs8OEi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/10/3/picjdvQG9.jpg"] [RecipeCategory] Beverages [Keywords] ["Dessert", "Mexican", "Winter", "Spicy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/3", "4", "3/4", "1", "4", NA, NA] [RecipeIngredientParts] ["sugar", "cocoa powder", "hot water", "milk", "vanilla", "salt", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 267.5 [FatContent] 9.7 [SaturatedFatContent] 6.0 [CholesterolContent] 34.2 [SodiumContent] 159.9 [CarbohydrateContent] 39.4 [FiberContent] 1.8 [SugarContent] 25.2 [ProteinContent] 9.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix sugar, cocoa and salt in saucepan. Stir in water. Cook and stir over medium heat until mixture boils. Boil and stir 2 minutes. Stir in milk and heat, do not boil. Remove from heat, add vanilla. Pour into mugs. Add a shot of schnapps. Top off with whipped cream and a sprinkle of cinnamon.
[Name] Olive & Cheddar Canapes [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT6M [PrepTime] PT15M [TotalTime] PT21M [DatePublished] 2001-11-12T18:44:00Z [Description] A very good "do ahead" recipe, quick, easy and tasty. You can make the olive spread the day before or do it all at once. These freeze well. Just thaw before broiling. I flatten the bead slices with a rolling pin before toasting one side. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/10/4/picHG4hG3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/10/4/picX9GoIN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/10/4/picAqrQ3n.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/10/4/picObt5hG.jpg"] [RecipeCategory] Cheese [Keywords] ["Vegetable", "Canadian", "Christmas", "< 30 Mins", "Freezer", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1/4", "1/4", "1/4", "8"] [RecipeIngredientParts] ["black olives", "cheddar cheese", "mayonnaise", "onion powder", "curry"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 35.0 [FatContent] 1.8 [SaturatedFatContent] 0.8 [CholesterolContent] 3.7 [SodiumContent] 79.9 [CarbohydrateContent] 3.5 [FiberContent] 0.3 [SugarContent] 0.3 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 32 appetizers [RecipeInstructions] Mix olives, cheese, mayo, onion powder & curry. Arrange bread on an ungreased cookie sheet and toast one side under the broiler. Turn over and spread with the olive mixture (you can now freeze the slices and broil when thawed] and broil for 2 to 3 minutes until bubbly. Cut each slice intp 4 triangles.
[Name] Cheese Toasts [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT8M [PrepTime] PT20M [TotalTime] PT28M [DatePublished] 2001-11-12T18:44:00Z [Description] This is better than garlic bread! Looks great on a buffet table and goes with anything. Can be prepared the day before if wrapped in foil, if they get a little saturated over night, it's ok, makes them even better! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/10/5/picUy4yGL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/10/5/picEI60KQ.jpg"] [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Cheese", "Canadian", "Kid Friendly", "Christmas", "Thanksgiving", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["12", "1", "1/3", "1", "1", "1/4", "1/8"] [RecipeIngredientParts] ["baguette", "parmesan cheese", "mayonnaise", "fresh parsley", "garlic clove", "salt", "cayenne"] [AggregatedRating] 4.0 [ReviewCount] 8.0 [Calories] 221.4 [FatContent] 3.6 [SaturatedFatContent] 1.8 [CholesterolContent] 7.3 [SodiumContent] 504.4 [CarbohydrateContent] 36.6 [FiberContent] 1.6 [SugarContent] 1.7 [ProteinContent] 10.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400°F. Spread the bread on a baking sheet. Mix the cheese, mayonnaise, parsley, garlic, salt and cayenne in a small bowl. Spread a heaping tablespoon of the cheese mixture on each slice of bread. Bake until golden brown and bubbly, 6 to 8 minutes. Serve hot.
[Name] Roast Beef Horseradish Spirals [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2001-11-12T18:44:00Z [Description] Very attractive looking appy! and good too. Had some ladies over for a "crafty evening", making little Christmas thingies, the spirals went over big, and the ladies took the recipe, from "Women's world". [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/10/6/picvfvpUM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/10/6/Dfg9rHQv8wNg4K5y7wFW_FullSizeRender.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/10/6/7Pc7xeG7Qr2U2mpdg2mx_rl2.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/10/6/mKwrsOB2T5GoJLXLxcdB_Photo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/10/6/pic4Dg2mM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/10/6/piclDPPCy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/10/6/picMGlBzv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/10/6/picMLQsly.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/10/6/pic3EvTCG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/10/6/picT000yb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/10/6/picblphjE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/10/6/picwijIal.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/10/6/pic0FsFJC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/10/6/picm5bzrI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/10/6/pictDF16n.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/10/6/picWDm9Kg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/10/6/picSEIm8V.jpg"] [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Meat", "Canadian", "Potluck", "Christmas", "Thanksgiving", "Weeknight", "No Cook", "Refrigerator", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/4", "2", "1/4", "1/4", "8", "2"] [RecipeIngredientParts] ["cream cheese", "green onions", "fresh parsley", "salt", "garlic powder", "deli roast beef", "10-inch flour tortillas"] [AggregatedRating] 5.0 [ReviewCount] 142.0 [Calories] 42.0 [FatContent] 2.7 [SaturatedFatContent] 1.4 [CholesterolContent] 10.0 [SodiumContent] 134.5 [CarbohydrateContent] 2.6 [FiberContent] 0.2 [SugarContent] 0.4 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 36 spirals [RecipeInstructions] Combine first 6 ingredients. Place the two tortillas on work surface, spread half of cheese over each, top each with half of the roast beef slices, leaving a 1/2 inch border around edges. Roll up, wrap tightly in plastic wrap. Refrigerate until firm, 30 minutes or up to 1 day ahead. cut diagonally into 1/2 inch slices and serve.
[Name] Maple Butter [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-11-12T18:44:00Z [Description] Make and share this Maple Butter recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Low Protein", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1/2 - 1", "1"] [RecipeIngredientParts] ["butter", "maple syrup"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 1632.8 [FatContent] 92.2 [SaturatedFatContent] 58.3 [CholesterolContent] 244.0 [SodiumContent] 848.2 [CarbohydrateContent] 211.2 [FiberContent] 0.0 [SugarContent] 190.4 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Cream 1 stick softened butter until fluffy. With mixer on low, pour 1 cup maple syrup into the butter. Beat until smooth and light.
[Name] Dawn's Terlingua Chili Con Carne With Beans [AuthorId] 18660 [AuthorName] Dawn399 [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2001-11-12T18:44:00Z [Description] There is a big chile festival in Texas, called the Terlingua Chile Cookoff. I borrowed the name, but the chile purists would never add catsup to their recipe. This recipe's origins is in the Fire Station where I worked at as an EMT. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Meat", "Tex Mex", "Southwestern U.S.", "Winter", "Spicy", "Weeknight", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 - 2 1/2", "1 1/2", "1/4", NA, NA, "2", "1", "3/4", "1 1/2", "1", "1", "2"] [RecipeIngredientParts] ["water", "Worcestershire sauce", "seasoning salt", "chili powder", "ground cumin", "cayenne pepper", "catsup", "onion", "green pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 372.1 [FatContent] 22.6 [SaturatedFatContent] 9.0 [CholesterolContent] 76.0 [SodiumContent] 872.8 [CarbohydrateContent] 21.7 [FiberContent] 1.7 [SugarContent] 16.3 [ProteinContent] 22.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Sprinkle meat with tenderizer and seasoning salt. Marinate in Worcestershire sauce for 30-60 minutes. Chop up green pepper and onion. Brown meat and add vegetables. Heat water in a large pot and add meat and vegetable mixture. Add remaining ingredients, except beans. Simmer for 1 1/2 hours. Add beans 15-20 minutes before serving.
[Name] Honey Pineapple Sundae [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-11-12T18:45:00Z [Description] Make and share this Honey Pineapple Sundae 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/14/10/9/picHpkabG.jpg" [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Winter", "Spicy", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["8", "1", "1/3", "2", "1", "1/4", "1", "8"] [RecipeIngredientParts] ["pineapple slices", "butter", "honey", "curry powder", "salt", "dark rum", "French vanilla ice cream"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 498.5 [FatContent] 21.8 [SaturatedFatContent] 13.2 [CholesterolContent] 106.1 [SodiumContent] 218.4 [CarbohydrateContent] 65.6 [FiberContent] 1.5 [SugarContent] 53.3 [ProteinContent] 5.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Drain pineapple, reserving 2 Tbls of juice. Cut into 1 inch wide chunks. In saucepan, melt butter over medium-low heat. Add honey, curry powder, salt and pineapple juice. Stir to blend. Heat just to boiling, reduce heat and add pineapple. Cook for about 5 minutes. Remove from heat. Place rum in a small saucepan and heat gently over medium heat. Ignite the rum and allow the flames to die out. Stir rum into the warm pineapple mixture. Sccop 4 bowl of ice cream. Pour mixture evenly over ice cream. It will be runny and melt the ice cream. Put 2 cookies with each sundae.
[Name] Blueberry Lemon Crunch [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-11-12T18:45:00Z [Description] Other berries could be substituted for the blueberries if desired. Easy to do and well received by guests. Serve warm with ice cream or whip cream. Can be done ahead and reheated. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Grains", "Berries", "Fruit", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "2", "1", "1/4", "2"] [RecipeIngredientParts] ["blueberries", "brown sugar", "flour", "rolled oats", "margarine", "fresh lemon rind"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 239.7 [FatContent] 8.7 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 97.2 [CarbohydrateContent] 39.6 [FiberContent] 3.2 [SugarContent] 25.1 [ProteinContent] 3.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place fruit in a small baking dish. Combine sugar, flour, oats, lemon rind and margarine. Sprinkle mixture over fruit. Bake at 350 for 30 minutes.
[Name] Caramel Apple Dip [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-11-12T18:45:00Z [Description] Take my advice, make lots of this dip. The recipe may say that it is for 4 servings, but I have seen sophisticated friends turn barbaric over a bowl of this stuff. It's very sweet and goes great with tart apples. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/11/1/picM71CnU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/11/1/picYnvrIu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/11/1/picZGDOVg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/11/1/picYWOv9M.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Toddler Friendly", "Kid Friendly", "Kosher", "Free Of...", "Potluck", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "1/4", "1"] [RecipeIngredientParts] ["cream cheese", "brown sugar", "white sugar", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 67.0 [Calories] 402.4 [FatContent] 19.4 [SaturatedFatContent] 11.0 [CholesterolContent] 62.5 [SodiumContent] 194.1 [CarbohydrateContent] 55.4 [FiberContent] 0.0 [SugarContent] 54.5 [ProteinContent] 3.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix above ingredients. Use as a dip for sliced apples, or other fruit.
[Name] Pineapple Delicious Pudding [AuthorId] 21613 [AuthorName] Gidget [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-11-12T18:45:00Z [Description] Make and share this Pineapple Delicious Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["45", "1/2", "1/4", "125", "2", "3/4", NA] [RecipeIngredientParts] ["butter", "caster sugar", "self-raising flour", "crushed pineapple", "eggs", "milk", "icing sugar"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 289.4 [FatContent] 13.3 [SaturatedFatContent] 7.6 [CholesterolContent] 136.2 [SodiumContent] 221.4 [CarbohydrateContent] 38.0 [FiberContent] 0.5 [SugarContent] 29.7 [ProteinContent] 5.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Cream butter and sugar together until light and fluffy.", "Blend in flour, followed by pineapple.", "Whisk egg yolks and milk together.", "Lightly mix in the pineapple mixture.", "Beat egg whites until soft peaks form.", "Fold lightly into pineapple mixture.", "Pour into a greased oven-proof casserole dish.", "Bake in a moderately hot oven (190c] for 35 to 40 minutes, or until golden brown.", "The top should be a cakey crust with a custard consistency underneath.", "Serve with cream, ice cream and a dusting of icing sugar." ]
[Name] Bar B Que Sauce [AuthorId] 16676 [AuthorName] ann hugo [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2001-11-12T18:45:00Z [Description] Another great recipe from my little red book--Fireman's Fire house Cook book. I have used this barbecue sauce for everything--even take a bottle with us on vacation. It tastes great on everything--any meat--you will love this one. You also can make it as mild or hot as you like--a wonderful sauce. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "3", "1", "2", "1/2", "1/2", "6", "1/2", NA, "1/2"] [RecipeIngredientParts] ["prepared mustard", "white vinegar", "apple cider vinegar", "ReaLemon juice", "Worcestershire sauce", "salt", "dark brown sugar", "onion powder", "beef bouillon cubes", "chili powder", "Tabasco sauce", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 69.8 [FatContent] 1.7 [SaturatedFatContent] 0.2 [CholesterolContent] 0.4 [SodiumContent] 1555.6 [CarbohydrateContent] 11.2 [FiberContent] 1.5 [SugarContent] 7.4 [ProteinContent] 2.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In saucepan add mustard and slowly add vinegar with a whisk keeping mustard from being lumpy. Then add rest of ingredients, stirring until smooth; let simmer for 2 hours stirring often. To thicken sauce you can add cornstarch. Tou can store sauce in a clean mustard bottle and put in frig. Will keep about a year in frig.
[Name] Meatloaf Twist [AuthorId] 22920 [AuthorName] Leona [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-11-12T18:45:00Z [Description] This adds a upbeat taste to a traditional dinner. Goes great with mashed potatoes and green beans. Nice for a weekend dinner! Great tip: Freeze or refrigerate leftovers to make meat loaf sandwiches for lunch or a snack. They are great! [Images] character(0) [RecipeCategory] Meat [Keywords] ["Kid Friendly", "Weeknight", "Oven", "Freezer", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", NA, "1", "1", "1/2", "1", "1", "1", "1"] [RecipeIngredientParts] ["barbecue sauce", "onion", "green pepper", "egg", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 546.2 [FatContent] 33.0 [SaturatedFatContent] 12.4 [CholesterolContent] 169.3 [SodiumContent] 1984.3 [CarbohydrateContent] 28.5 [FiberContent] 3.6 [SugarContent] 5.2 [ProteinContent] 32.4 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Start out with a large mixing bowl. Preheat oven to 350°F. Chop 1/2 onion and place in mixing bowl. Chop 1/2 green pepper and place in mixing bowl. Add ground round, bread crumbs, salt, pepper, French Onion Soup mix, egg into the mixing bowl. Mix well. Add 1/2 bottle of barbecue sauce to the mixture and mix well. Form the mixture into a square or loaf. (I usually form it to the pan I am using]. Slice the remaining onion and green peppers and arrange on top of loaf. Pour 1/4 of the remaining barbecue sauce on the top of the loaf. (I usually make a letter \"M\" with the sauce--it makes it look pretty]. Place in oven. Take it out of oven in 1/2 hour and pour the remainder of the barbecue sauce on top. Let cook for another 1/2 hour. Check for doneness. I like mine well done. Adjust cooking time to your liking. Serve immediately. Great with mashed potatoes and green beans.
[Name] Maple Glazed Acorn Squash [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-11-12T18:45:00Z [Description] Make and share this Maple Glazed Acorn Squash recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/11/5/picS6DKuP.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Kosher", "Free Of...", "Winter", "Christmas", "Hanukkah", "Thanksgiving", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "6", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["acorn squash", "butter", "maple syrup", "cinnamon", "ginger", "mace"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 129.9 [FatContent] 5.9 [SaturatedFatContent] 3.7 [CholesterolContent] 15.3 [SodiumContent] 45.4 [CarbohydrateContent] 20.4 [FiberContent] 1.7 [SugarContent] 8.0 [ProteinContent] 0.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 400 degrees F. Butter a baking dish. Cut top and bottom off squash. Slice crosswise into 1/2 inch thick slices. Use a cookie cutter to cut out center seeds. Arrange squash in baking dish. Combine remaining ingredients in a small saucepan and heat until bubbly; pour over squash. Bake, basting occasionally, until tender, 30 minutes. If squash needs browning, turn up heat in broiler; broil until lightly glazed.
[Name] Ham and Cheese Casserole [AuthorId] 20893 [AuthorName] Brenda [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-11-12T18:45:00Z [Description] Make and share this Ham and Cheese 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/14/11/6/pic8Js9HM.jpg" [RecipeCategory] Cheese [Keywords] ["Potluck", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["16", "1", "1", "1", "1", "1/2", "1/2", "3", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["macaroni", "lean ham", "ham", "onion", "Velveeta cheese", "cheddar cheese", "evaporated milk", "butter", "seasoning salt", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 544.2 [FatContent] 17.6 [SaturatedFatContent] 8.5 [CholesterolContent] 48.2 [SodiumContent] 1166.7 [CarbohydrateContent] 67.7 [FiberContent] 3.0 [SugarContent] 3.9 [ProteinContent] 27.4 [RecipeServings] 6.0 [RecipeYield] 1 casserole [RecipeInstructions] Spray casserole dish. Combine all ingredients except bread crumbs. Spoon into baking dish. Sprinkle bread crumbs evenly over top of casserole. Bake at 350 degrees for 20-30 minutes or til bubbly and browning.
[Name] Creamy Orange Liqueur [AuthorId] 20371 [AuthorName] Lennie [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-11-12T18:45:00Z [Description] This makes a thick, creamy liqueur to please those with a sweet tooth. Thanks to Canadian Living for this one. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Canadian", "Low Protein", "Low Cholesterol", "Healthy", "Christmas", "< 15 Mins", "Canning", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "1", "1", "2"] [RecipeIngredientParts] ["white sugar", "water", "vodka", "sweetened condensed milk", "pure vanilla extract"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 639.8 [FatContent] 6.5 [SaturatedFatContent] 4.0 [CholesterolContent] 25.0 [SodiumContent] 96.7 [CarbohydrateContent] 101.8 [FiberContent] 0.5 [SugarContent] 101.3 [ProteinContent] 7.2 [RecipeServings] nan [RecipeYield] 5 cups [RecipeInstructions] In a saucepan, bring sugar and water to a boil; let cool. Whisk vodka, condensed milk, orange juice concentrate and vanilla into sugar-water mixture until creamy and well-combined. Pour into attractive bottles, seal, and keep stored in refrigerator. Makes approximately 5 cups; keeps well in the fridge for at least 2 weeks.
[Name] Sunrise Chicken [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-11-12T18:45:00Z [Description] Make and share this Sunrise Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "European", "Healthy", "Kosher", "Free Of...", "Potluck", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "1", NA, NA, "2", "1", "1/2", "1", "1/2", "1", "1/2", "1/4", "1", "1/3", "1"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "canola oil", "salt", "fresh ground pepper", "ginger", "dry white wine", "lime juice", "Dijon mustard", "maple syrup", "thyme", "sweet potatoes", "dates"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 472.4 [FatContent] 11.4 [SaturatedFatContent] 1.3 [CholesterolContent] 75.5 [SodiumContent] 205.8 [CarbohydrateContent] 60.0 [FiberContent] 7.5 [SugarContent] 34.6 [ProteinContent] 30.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in large skillet over moderate heat. Season chicken with salt and fresh-ground pepper. When oil is hot, add chicken, cooking till light brown on both sides. Add the ginger, orange juice, wine, lime juice, mustard, maple syrup, thyme, and coriander. Stir, blending. Add sweet potatoes. Simmer for 10 minutes. Remove from heat and add almonds and dates.
[Name] Mexican Army Hot Sauce [AuthorId] 16365 [AuthorName] Jeff Williamson [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-11-12T18:45:00Z [Description] Make and share this Mexican Army Hot Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Vegetable", "Tex Mex", "Southwestern U.S.", "Mexican", "Low Protein", "Low Cholesterol", "Healthy", "Spicy", "< 60 Mins"] [RecipeIngredientQuantities] ["9", "1", "1", "2", "1", "2"] [RecipeIngredientParts] ["onion", "garlic", "bacon grease", "salt", "whole tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 139.2 [FatContent] 7.3 [SaturatedFatContent] 2.7 [CholesterolContent] 6.1 [SodiumContent] 1770.7 [CarbohydrateContent] 17.9 [FiberContent] 5.1 [SugarContent] 10.8 [ProteinContent] 3.5 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] In large skillet with bacon grease, saute peppers, onions& garlic until golden (not brown] Add salt. Add quartered tomatos& cook over low heat for 30 minutes. Remove from heat& let stand for 1 hour. Either serve warm or cold (you can even put it into a blender for a smoother sauce] Very Hot!
[Name] Orange Spice Butter [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-11-12T18:45:00Z [Description] Make and share this Orange Spice Butter 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/14/12/0/picRdGslc.jpg" [RecipeCategory] Low Protein [Keywords] ["< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1/2 - 1", "3", "1 1/2", "1/2", "1/4"] [RecipeIngredientParts] ["butter", "honey", "cinnamon", "nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1014.3 [FatContent] 92.3 [SaturatedFatContent] 58.5 [CholesterolContent] 244.0 [SodiumContent] 656.8 [CarbohydrateContent] 53.9 [FiberContent] 1.2 [SugarContent] 52.0 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Cream butter until light and fluffy. Add the other ingredients and beat until smooth and light.
[Name] Peppermint Creams [AuthorId] 10216 [AuthorName] Samuel Holden [CookTime] PT2M [PrepTime] PT5M [TotalTime] PT7M [DatePublished] 2001-11-12T18:45:00Z [Description] Make and share this Peppermint Creams recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "European", "Low Protein", "Low Cholesterol", "Healthy", "Christmas", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "3", "3", "1"] [RecipeIngredientParts] ["margarine", "milk", "icing sugar"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 109.7 [FatContent] 2.4 [SaturatedFatContent] 0.4 [CholesterolContent] 0.2 [SodiumContent] 27.7 [CarbohydrateContent] 22.7 [FiberContent] 0.0 [SugarContent] 22.2 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 20 balls or mor [RecipeInstructions] ["heat the milk and marge until it's liquid.", "Do not boil.", "Cool a little and add the sugar and peppermint extract and green food coloring.", "Mix to form a soft ball.", "Knead thoroughly.", "Dust a surface with icing sugar and roll it into strips about 1/2 inch thick.", "Cut at 1 inch intervals and roll into small balls.", "Place on a sheet of grease-proof paper to dry overnight and store in an airtight container.", "You can decorate them with melted chocolate, If you feel like doing the extra work!" ]
[Name] Unstuffed Turkey [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT3H [PrepTime] PT3H [TotalTime] PT6H [DatePublished] 2001-11-12T18:45:00Z [Description] This is a simple recipe for an unstuffed turkey. Apparently this is how the USDA wants it, so as to make sure the bird gets cooked all the way through. Most people are going to stuff it, including myself. [Images] character(0) [RecipeCategory] Whole Turkey [Keywords] ["Poultry", "Meat", "Thanksgiving", "Weeknight", "Roast", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "4", NA] [RecipeIngredientParts] ["smoked bacon", "turkey broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1236.3 [FatContent] 70.3 [SaturatedFatContent] 20.9 [CholesterolContent] 457.4 [SodiumContent] 1687.4 [CarbohydrateContent] 0.8 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 139.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Rinse the Turkey inside and out and place on a rack in a heavy roasting pan. Let the bird sit for several hours, covered with a kitchen towel to come to room temperature. Preheat oven to 450°F. Place the bacon slices over the turkey. Roast for 30 minutes. Turn the heat down to 375°F. Remove the bacon. Don't baste the Turkey, just cook it until it is done (until the inner fold of the thigh reads at 165°F on a meat thermometer]. If it begins to look too browned, too soon, cover it with foil, loosely. When done, remove to a serving platter for 10 minutes, tented with foil. For gravy, pour off all but 1/4 cup of the drippings. Add 4 cups of turkey broth and scrape up the little bits. Put the roasting pan over medium heat and boil to reduce the juices by half, stirring frequently. Add salt and pepper to taste.
[Name] Grapes in Sour Cream [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-11-12T18:45:00Z [Description] My dad made this for us once for a quick dessert. It's really great and can be very low fat if you use low-fat sour cream. You can use blueberries too. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/12/3/picUmvWUL.jpg" [RecipeCategory] Dessert [Keywords] ["Berries", "Grapes", "Fruit", "Low Protein", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["3", "2/3", "1/4"] [RecipeIngredientParts] ["seedless grapes", "sour cream", "brown sugar"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 217.1 [FatContent] 8.3 [SaturatedFatContent] 5.1 [CholesterolContent] 16.9 [SodiumContent] 28.2 [CarbohydrateContent] 36.8 [FiberContent] 1.1 [SugarContent] 31.9 [ProteinContent] 2.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix the sour cream and brown sugar together. Toss with the fruit.
[Name] Champagne Fruit Punch [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-11-12T18:45:00Z [Description] Looks great, prepoured, on a Christmas brunch table, or in the pitcher. Refreshing!! From Better Homes and Gardens [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Canadian", "Christmas", "< 15 Mins", "No Cook"] [RecipeIngredientQuantities] ["1", "1/4", "2 1/2", "2", "1", NA, NA] [RecipeIngredientParts] ["strawberries", "sugar", "fresh lemon", "lime juice", "fresh rosemary", "fresh thyme sprig", "fresh cranberries"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 103.8 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 4.0 [CarbohydrateContent] 14.2 [FiberContent] 0.9 [SugarContent] 11.0 [ProteinContent] 0.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Thaw fruit at room temp, do not drain. Place fruit and juice in a blender or food processor bowl. Add sugar, cover and blend or process till smooth. To remove strawberry seeds, pour through a fine sieve or a sieve lined with a double thickness of cotton cheesecloth. Put the pureed fruit in a 2 quart pitcher. Stir in orange juice and lemon or lime juice. The punch can be prepared to this point, covered and chilled in the frige overnight or till serving time. Slowly stir in the champagne or sparkling wine, or pineapple juice. Each serving can be garnished with a sprig of rosemary or tyme and a few cranberries.
[Name] Coffee Cake With Cranberry Swirl [AuthorId] 18510 [AuthorName] Meryl [CookTime] PT55M [PrepTime] PT45M [TotalTime] PT1H40M [DatePublished] 2001-11-12T18:45:00Z [Description] What a great cake! Moist and delicious with just the right balance of tartness and sweetness. I used nonfat plain yogurt instead of sour cream and used freshly made cranberry sauce instead of canned. Perfect for the holidays and all year round. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Christmas", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "2", "1", "1", "2", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["butter", "white sugar", "eggs", "baking powder", "baking soda", "all-purpose flour", "salt", "sour cream", "whole berry cranberry sauce"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 287.0 [FatContent] 12.5 [SaturatedFatContent] 7.4 [CholesterolContent] 61.3 [SodiumContent] 332.9 [CarbohydrateContent] 40.7 [FiberContent] 0.8 [SugarContent] 24.7 [ProteinContent] 3.7 [RecipeServings] 12.0 [RecipeYield] 1 tube cake [RecipeInstructions] Preheat oven to 350 degrees F (175 degrees C]. (Decrease the temperature by 25 degrees if using dark pan]. Grease and flour a 9 or 10 inch tube pan. Tap out the excess flour. Cream together the butter and sugar until light and fluffy. Beat in the eggs just until well blended. Mix together the flour, baking powder, baking soda and salt. Lower the mixer speed, and add the flour mixture alternately with the sour cream or yogurt until just blended. DO NOT OVERMIX! Stir in the almond extract and mix only until just combined. Pour 1/3 of the batter into the pan. Swirl 1/2 of the cranberry sauce into the batter. Add another 1/3 of the batter, then swirl in the remaining cranberry sauce. Top with remaining batter. Bake about 55 minutes or until toothpick inserted in the center comes out clean. Let cool in pan on wire rack about 10 minutes. Cut around edge of the cake to loosen, then turn out and let cool completely on wire rack.
[Name] Chicken With Caramelized Onions [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-11-12T18:45:00Z [Description] Make and share this Chicken With Caramelized Onions recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/12/6/picN0hJpn.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Healthy", "Kosher", "Potluck", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] [NA, "6", "1/2", "1/4", "1/4", "1/4", "1/2", "1/4", "6"] [RecipeIngredientParts] ["onions", "salt", "dried thyme", "black pepper", "low sodium chicken broth", "boneless skinless chicken breast halves"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 206.5 [FatContent] 3.2 [SaturatedFatContent] 0.8 [CholesterolContent] 72.6 [SodiumContent] 340.2 [CarbohydrateContent] 17.1 [FiberContent] 2.8 [SugarContent] 8.4 [ProteinContent] 26.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Coat a large skillet with cooking spray; place over medium heat until hot. Add onion; cover and cook 10 minutes or until onion is golden brown, stirring frequently. Combine salt and next 3 ingredients; stir well. Sprinkle half of spice mixture over onions; add 1/4 cup chicken broth, and cook 10 minutes, stirring frequently. Add 2 tablespoons broth, and cook until liquid evaporates, scraping pan to loosen browned bits. Stir in remaining 2 tablespoons broth; cook until liquid evaporates. Add vinegar, and cook an additional 2 minutes. or until liquid almost evaporates. Remove onion mixture from skillet; set aside, and keep warm. Wipe skillet clean with paper towels. Rub chicken with remaining spice mixture. Recoat skillet with cooking spray; place over medium-high heat until hot. Add chicken; cook 5 minutes on each side or until done. Serve chicken with caramelized onion mixture.
[Name] Original Bronx Egg Cream [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 2001-11-12T18:45:00Z [Description] I grew up drinking this in the Bronx. Once you could get it at almost any corner soda fountain, now it's considered a relic. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/12/7/picBtZtbj.jpg" [RecipeCategory] Shakes [Keywords] ["Beverages", "Breakfast", "European", "Low Protein", "Low Cholesterol", "Kid Friendly", "Kosher", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "5", "3"] [RecipeIngredientParts] ["milk", "seltzer water"] [AggregatedRating] 5.0 [ReviewCount] 20.0 [Calories] 228.0 [FatContent] 8.9 [SaturatedFatContent] 5.0 [CholesterolContent] 21.7 [SodiumContent] 222.3 [CarbohydrateContent] 30.5 [FiberContent] 1.0 [SugarContent] 13.0 [ProteinContent] 6.7 [RecipeServings] 1.0 [RecipeYield] 8 oz [RecipeInstructions] Mix the chocolate syrup and milk together. While stirring, add the seltzer and continue stirring. For true Bronx authenticity, wipe your mouth with your sleeve afterwards.
[Name] Mock Rhubarb Pie [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-11-12T18:45:00Z [Description] For those of us who do not "do" pie crusts, this is for you. Really easy to do. Serve with ice cream or whip cream and you've made a pie!!! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/12/8/picN66ffE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/12/8/picjKt2V5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/12/8/picjObKm8.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "Kid Friendly", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1 1/2", "1/4", "1/2", "1", "1"] [RecipeIngredientParts] ["rhubarb", "sugar", "flour", "baking powder", "cinnamon", "pecans", "walnuts", "egg", "vanilla"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 184.6 [FatContent] 7.5 [SaturatedFatContent] 0.8 [CholesterolContent] 35.2 [SodiumContent] 103.5 [CarbohydrateContent] 27.3 [FiberContent] 1.6 [SugarContent] 17.4 [ProteinContent] 3.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Sprinkle sugar over rhubarb in medium size bowl. Sift flour, baking soda and cinnamon over top. Mix in nuts, egg and vanilla until well combined. Spread on a greased 8\" pie plate. Bake at 350 for 25 to 30 minutes. Serve warm.
[Name] Danish Christmas Rice Porridge [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H [PrepTime] PT8M [TotalTime] PT1H8M [DatePublished] 2001-11-12T18:45:00Z [Description] This is a real Danish tradition for Christmas Eve and is served as a first course. When the porridge is almost cooked you make a ceremony, with everyone watching, of dropping one blanched almond in the pot. Whom ever finds the almond in their bowl wins a small present (Chocolate Santa, marzipan figure whatever) The kids love looking for the almond and of course have to eat their porridge in order to find it - no cheating by stirring the poridge in the bowl [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Short Grain Rice", "Rice", "Danish", "Scandinavian", "European", "Free Of...", "Christmas", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "4 1/2", "1/2", NA, NA] [RecipeIngredientParts] ["milk", "short-grain rice", "salt", "sugar", "cinnamon"] [AggregatedRating] 4.0 [ReviewCount] 7.0 [Calories] 271.2 [FatContent] 9.1 [SaturatedFatContent] 5.6 [CholesterolContent] 34.2 [SodiumContent] 410.6 [CarbohydrateContent] 36.8 [FiberContent] 0.9 [SugarContent] 0.0 [ProteinContent] 10.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Bring the milk to a boil in a heavy saucepan. Add rice to the boiling milk, stirring. Lower the heat, cover with a lid and gently cook the rice for about an hour. Be very careful not to scorch the milk. Add salt. Serve the hot porridge with a pat of butter and sprinkle with cinnamon& sugar.
[Name] Banana Pancakes (Eggless) [AuthorId] 12657 [AuthorName] Anu_N [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-11-12T18:45:00Z [Description] It's really hard to find a recipe for eggless pancakes, and after lots of searching, I found a few pancake recipes and fine-tuned them to come up with this one, which is awfully easy and pretty darn yummy as well! It tastes wonderful with honey, or, if using apples instead of bananas, apple jam! It can easily be veganised using soy milk, or a similar substitution. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/13/0/pic7yu4kr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/13/0/picso0t5a.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/13/0/picidmFkO.jpg"] [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Grains", "Fruit", "Low Cholesterol", "Healthy", "Kid Friendly", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "2/3", "1/4", "2 1/2", "2", "1 1/2", "2"] [RecipeIngredientParts] ["all-purpose flour", "whole wheat flour", "salt", "baking powder", "white sugar", "skim milk", "bananas"] [AggregatedRating] 4.5 [ReviewCount] 33.0 [Calories] 91.5 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.6 [SodiumContent] 142.8 [CarbohydrateContent] 19.3 [FiberContent] 1.4 [SugarContent] 2.8 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] 12 pancakes [RecipeInstructions] In a large bowl, mix all-purpose flour, whole wheat flour, salt, baking powder and sugar. Stir in milk and bananas just until moistened. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
[Name] Honey Butter [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT3M [PrepTime] PT20M [TotalTime] PT23M [DatePublished] 2001-11-12T18:45:00Z [Description] This is the classic flavored butter. It is a little more involve than the other flavored butter recipes I've posted because the honey doesn't incorporate very easily into the butter. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2 - 1", "1/4"] [RecipeIngredientParts] ["butter", "honey"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 1071.4 [FatContent] 92.1 [SaturatedFatContent] 58.3 [CholesterolContent] 244.0 [SodiumContent] 657.1 [CarbohydrateContent] 69.9 [FiberContent] 0.2 [SugarContent] 69.7 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Melt 1 stick of butter over low heat. Stir in honey. Remove from heat and cool to room temperature, whisking occasionally. Place saucepan in the refrigerator to cool. As it starts to cool, remove and whisk every few minutes to blend in the honey. Return the saucepan to the refrigerator between whiskings. Continue whisking until butter is chilled through and light in color.
[Name] Veggie Chili [AuthorId] 20893 [AuthorName] Brenda [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-11-12T18:45:00Z [Description] Make and share this Veggie Chili recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "2", "2", "1", "1", "1", "1", "1", "1", "3", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["onion", "green bell pepper", "yellow bell pepper", "garlic", "tomatoes", "chunky salsa", "kidney bean", "black beans", "pinto beans", "chili bean", "cumin", "chili powder", "oregano", "onion powder", "garlic powder", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 124.6 [FatContent] 0.9 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 282.0 [CarbohydrateContent] 24.1 [FiberContent] 7.2 [SugarContent] 4.4 [ProteinContent] 7.1 [RecipeServings] 10.0 [RecipeYield] 2 meals [RecipeInstructions] In large pan sprayed with Pam, saute onion, bell peppers, and garlic just til tender, over medium heat. Add all other ingredients as listed. Stir well and bring to boil over medium heat. Reduce heat. Simmer 20-30 minutes, stirring occasionally. Makes great veggie burritos! Freezes well, too.
[Name] Broccoli & Rice Casserole [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-11-12T18:45:00Z [Description] WHAT DO I FIX FOR THE POTLUCK!!! This one is easy to fix and ready in minutes. When you need it FAST! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/13/3/picQL5zvz.jpg" [RecipeCategory] White Rice [Keywords] ["Rice", "Vegetable", "Potluck", "Microwave", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "4", "1/2", "1/4", "1/2", NA] [RecipeIngredientParts] ["broccoli", "milk", "Minute Rice", "butter", "water", "onion", "ham"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 328.1 [FatContent] 23.3 [SaturatedFatContent] 13.6 [CholesterolContent] 61.8 [SodiumContent] 829.5 [CarbohydrateContent] 23.8 [FiberContent] 1.8 [SugarContent] 2.9 [ProteinContent] 7.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients together and put in a 1 1/2 qt casserole. Cover. Microwave on High for 10 minutes. Stir, then microwave for another 10 minutes or until rice is tender.
[Name] Clam Chowder / Stew [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-11-12T18:45:00Z [Description] Best ever, lots of clams!! lots of flavor! Recipe can be cut in half.
[Name] Jewel's Corn Pudding [AuthorId] 23267 [AuthorName] Jessica [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-11-13T15:35:00Z [Description] Old fashion recipe that's worth repeating. A dear friend gave me this recipe and it's absolutely delicious. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "2", NA, "1", "1/4 - 1/2"] [RecipeIngredientParts] ["eggs", "green pepper", "onion", "milk", "butter"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 308.7 [FatContent] 10.4 [SaturatedFatContent] 5.5 [CholesterolContent] 90.8 [SodiumContent] 318.7 [CarbohydrateContent] 48.5 [FiberContent] 2.5 [SugarContent] 4.1 [ProteinContent] 7.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix first 6 ingredients into a casserole consistency. Salt and pepper to taste. Use milk to loosen as much as needed. Pour into baking dish and pat top with butter. Bake in a 350 degree oven uncovered for 1 hour.
[Name] Chocolate Creme Balls [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-11-13T15:35:00Z [Description] I make these every Christmas. My family would think they were deprived if I didn't--especially my 19 year old grandson [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Spring", "Summer", "Winter", "Christmas", "Thanksgiving", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "2", "1", "2", "1/2 - 1"] [RecipeIngredientParts] ["powdered sugar", "pecans", "walnuts", "coconut", "oleo"] [AggregatedRating] nan [ReviewCount] nan [Calories] 101.0 [FatContent] 4.2 [SaturatedFatContent] 1.9 [CholesterolContent] 1.9 [SodiumContent] 22.3 [CarbohydrateContent] 15.9 [FiberContent] 0.5 [SugarContent] 15.1 [ProteinContent] 0.8 [RecipeServings] 75.0 [RecipeYield] 75 balls [RecipeInstructions] Cream butter and sugar together; add milk, coconut, and nuts. Mix well (I use my hands--it gets stiff]. Refrigerate or put in freezer till of rolling consistency. Roll into balls and freeze on cookie sheets till ready to dip. Dip in chocolate made of 1 package chocolate chips,& 1 stick paraffin. Use toothpicks for dipping and put on foil or wax paper till set. You may freeze for long periods of time or use right away.
[Name] Simmered Lamb Shanks [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2001-11-13T15:35:00Z [Description] Make and share this Simmered Lamb Shanks 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/14/13/7/picrFeSe0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/13/7/picRpSLwh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/13/7/pickkDD6u.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/13/7/picioLL8U.jpg"] [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Lactose Free", "Free Of...", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "3", "1", "6", "4", "8", "2", "3", "1"] [RecipeIngredientParts] ["lamb shanks", "red wine", "bay leaves", "garlic", "fresh rosemary", "fresh marjoram", "peppercorn"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 1339.3 [FatContent] 67.6 [SaturatedFatContent] 27.7 [CholesterolContent] 484.2 [SodiumContent] 1028.2 [CarbohydrateContent] 17.1 [FiberContent] 3.0 [SugarContent] 6.3 [ProteinContent] 146.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place a frypan over high heat. Add the shanks and cook for 2 minutes on each side or until well browned. Place the lamb in a baking dish with the stock, wine, bay leaves, garlic, onions, rosemary, marjoram and peppercorns. Cover dish and bake at 315F for 2 hours or until lamb is very tender. Serve in deep bowls. Lovely with a garlic/potato mash.
[Name] Pizza Pinwheels [AuthorId] 23389 [AuthorName] Danielle G. [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2001-11-13T15:35:00Z [Description] I've made these with my 10 year old son and he really liked them. Of course, he wanted to omit all the good stuff, like green onions and peppers! The next time I make them I would double the amount of dough I used. [Images] character(0) [RecipeCategory] European [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2 1/4", "1/2", "7 1/2", "2", "1/2", "1/2", "1", "1/4"] [RecipeIngredientParts] ["biscuit mix", "water", "tomato sauce", "green onions", "green pepper", "mozzarella cheese", "dried oregano"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 187.7 [FatContent] 10.1 [SaturatedFatContent] 3.6 [CholesterolContent] 18.2 [SodiumContent] 488.9 [CarbohydrateContent] 17.2 [FiberContent] 1.0 [SugarContent] 3.4 [ProteinContent] 6.5 [RecipeServings] nan [RecipeYield] 12 pinwheels [RecipeInstructions] Place the oven rack in the center position. Turn the oven on to 400°F. Grease the baking sheet. Stir the biscuit mix and water in the medium bowl until the dough starts to form a ball. Turn the dough out onto the counter that has been lightly dusted with more biscuit mix. Gently knead the dough 20 times. Dust the dough with the biscuit mix and roll out to a 12 x 12 inch rectangle. Combine the remaining 6 ingredients in the small bowl. Mix well. Spread over the dough, leaving about 1 inch all around the outside edge. Roll up the dough from 1 side to the other like a jelly roll. Pinch along the long edge of the roll to seal. Cut into twelve 1 inch thick slices ont he cutting board. Place the slices on the baking sheet. Bake in the oven for 12 minutes.
[Name] Salt Water Taffy [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-11-13T15:35:00Z [Description] This is a good one to do with a bunch of kids or grandkids. It's a lot of fun to make and the kids will remember it for years to come. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Kid Friendly", "Free Of...", "Spring", "Summer", "Winter", "Christmas", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "2", "3/4", "1/2", "2", "1/2", "1", NA] [RecipeIngredientParts] ["sugar", "cornstarch", "light corn syrup", "water", "margarine", "salt"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 35.2 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 31.8 [CarbohydrateContent] 8.2 [FiberContent] 0.0 [SugarContent] 5.4 [ProteinContent] 0.0 [RecipeServings] 50.0 [RecipeYield] 1 pound [RecipeInstructions] Mix sugar and cornstarch in 1-1/2 quart saucepan. Stir in next four ingredients. Cook over medium heat, stirring constantly, until mixture boils and sugar is completely dissolved. Continue cooking, without stirring, until temperature reaches 260°F, or until a hard but plastic ball is formed in cold water. AFTER BOILING HAS CEASED, stir in flavoring and coloring. Pour onto lightly greased cookie sheet. Let stand until cool enough to handle. Grease hands and pull until it has a satin-like finish and light color. Cut into 1 inch pieces. Wrap in waxed paper.
[Name] Boiled Red Snapper (Domi Chim) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2001-11-13T15:35:00Z [Description] Make and share this Boiled Red Snapper (Domi Chim) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Meat", "Korean", "Asian", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", NA, "2", "1/2", "2", NA, "1", "2", "1", "1", "1", "1/4", "2", "2", "20", NA] [RecipeIngredientParts] ["red snapper", "beef", "mushrooms", "pine nuts", "garlic", "leeks", "salt", "cucumber", "carrot", "eggs", "mushrooms", "ginkgo nuts", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 309.6 [FatContent] 13.4 [SaturatedFatContent] 4.6 [CholesterolContent] 152.9 [SodiumContent] 617.1 [CarbohydrateContent] 3.4 [FiberContent] 0.6 [SugarContent] 1.5 [ProteinContent] 41.7 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Remove scales from red snapper. Remove flesh from bones leaving two fish fillets and the skeletal bony piece. Cut flesh in 2\" pieces. Slice each of these into thin pieces, salt and set aside. Squeeze out excess moisture from bean curd and mix well with finely chopped beef and seasoning listed above. Dip sliced fish in flour. Cut cucumber into thin matchstick lengths and sprinkle with salt. Press out the moisture and stir-fry in a little oil. Cut the carrot into matchstick lengths; add a little salt and stir-fry. Cool and slice into thin threads. Slice the mushrooms in thin shreds, salt over low heat until they turn green. Fry peeled gingko nuts in a little oil and salt over low heat until they turn green. Add fish sandwiches, then arrange prepared vegetable, egg strips and nuts attractively.
[Name] Orange Sorbet [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-11-13T15:35:00Z [Description] Make and share this Orange Sorbet recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Fruit", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Kosher", "Free Of...", "Summer", "< 15 Mins", "Freezer", "Easy"] [RecipeIngredientQuantities] ["2", NA, "1", "1"] [RecipeIngredientParts] ["water", "sugar"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 99.7 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.0 [CarbohydrateContent] 25.1 [FiberContent] 0.1 [SugarContent] 24.1 [ProteinContent] 0.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Heat 1 cup of water and the sugar in a saucepan until dissolved. Bring to a boil, simmer 2 minutes and leave to cool. Stir the orange juice and lemon juice into the sugar syrup. Chill the mixture. Freeze the mixture in an ice cream machine using it according to manufacturers' instruction.
[Name] Sherried Beef [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 2001-11-13T15:35:00Z [Description] My bachelor uncle gave me this recipe. It is easy to make and pop in the oven while you do other things and tastes great. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "2", "3/4", "1/2", "1"] [RecipeIngredientParts] ["stewing beef", "sherry wine", "mushroom"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 309.6 [FatContent] 12.1 [SaturatedFatContent] 4.3 [CholesterolContent] 108.9 [SodiumContent] 865.1 [CarbohydrateContent] 7.8 [FiberContent] 0.2 [SugarContent] 1.6 [ProteinContent] 38.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut Meat into 1 inch cubes. Combine all ingredients in large casserole dish. Sprinkle in a little cornstarch. Cover and Bake@ 325 degrees for 3 hours. Add chopped mushrooms 15 minutes before serving. Serve over cooked rice or noodles.
[Name] Chinese Prawns on Toast [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] PT5M [PrepTime] PT8M [TotalTime] PT13M [DatePublished] 2001-11-13T15:35:00Z [Description] What a way to start the days. These are absolutly magnificant. Once you have cooked these for yourself you will have to cook them for your friends.What a way to start the days. These are absolutely magnificent. Once you have cooked these for yourself you will have to cook them for your friends. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Chinese", "Asian", "< 15 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["500", "1", "2", NA, NA, "4", "1", "1", "1", NA] [RecipeIngredientParts] ["egg", "cornflour", "salt", "pepper", "ham", "shallot"] [AggregatedRating] nan [ReviewCount] nan [Calories] 203.6 [FatContent] 4.5 [SaturatedFatContent] 1.1 [CholesterolContent] 250.1 [SodiumContent] 855.8 [CarbohydrateContent] 17.7 [FiberContent] 0.9 [SugarContent] 1.2 [ProteinContent] 21.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Shell the prawns; leave the tail intact (devein if you wish to]. Cut down the middle of the tail (about half way through] and flatten. The idea is so they can sit flat but not too high on the bread]. Combine lightly beaten egg with cornflour, salt and pepper. Coat the prawns with this egg/cornflour combination. Remove crusts from bread. Cut slices in half. Put one prawn on each piece of the bread making sure the prawn is pretty flat. Gently rub left over egg/cornflour mix over prawn with fingers. Dice the ham, shallot and boiled yolk. Place one piece of diced ham, shallot and yolk in a line down the middle of the prawn. Deep fry the prawns in oil for about 2 minutes or until they are nice and golden. Drain well. Enjoy.
[Name] Carottes Nouvelles a La Francaise - French Carrots [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-11-13T15:35:00Z [Description] An excellent way to serve carrots. Very fresh taste ! Originally from "French Cooking - Eileen Reece". [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Canadian", "European", "Low Protein", "Spring", "Summer", "Winter", "Thanksgiving", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "2", NA, "2", NA, NA, "1", "1"] [RecipeIngredientParts] ["green onion", "lettuce", "butter", "salt", "carrots", "black pepper", "sugar", "parsley", "chives"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 124.7 [FatContent] 8.0 [SaturatedFatContent] 4.9 [CholesterolContent] 20.3 [SodiumContent] 155.4 [CarbohydrateContent] 13.2 [FiberContent] 4.0 [SugarContent] 6.3 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Choose green onions with large bulbs, remove the roots and cut off all green parts, leaving the bulbs whole. When chopped very finely the green stems can be used in place of the chives. Refresh the lettuce, take off all edible outer leaves and cut the heart into quarters. Butter a heavy pan thickly with 1 oz of butter and line with the large lettuce leaves. Add the heart, onions and salt. Peel the carrots, leaving them whole and place in one layer over the vegetables in the pan. Season lightly, sprinkle with sugar, add the rest of the butter cut into small pieces, and 3 tablespoons cold water. Cover closely and place the pan over a low heat for 3 to 4 minutes. As soon as the contents start to sing, reduce the heat to very low, shake the pan but do not uncover and cook for 20 minutes, shaking the pan occasionally. By this time the carrots should be tender but still faintly crisp. Replace the lid and cook for a further 3 to 5 minutes if necessary. Pour the contents of the pan into a heated serving dish, scatter with chopped parsley and chives. Serve immediately.
[Name] Marshmallow Sauce [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-11-13T15:35:00Z [Description] This makes a really creamy topping for your ice cream. My husband has been known to eat it straight with a spoon. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/14/5/picEOjR4u.jpg" [RecipeCategory] Sauces [Keywords] ["Dessert", "Low Protein", "Healthy", "Kid Friendly", "Kosher", "Free Of...", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["3/4", "1", "1/4", "2 1/2", "1/2", "2", "1"] [RecipeIngredientParts] ["sugar", "corn syrup", "milk", "butter", "marshmallows", "water", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 276.9 [FatContent] 5.2 [SaturatedFatContent] 3.3 [CholesterolContent] 14.1 [SodiumContent] 69.5 [CarbohydrateContent] 58.7 [FiberContent] 0.0 [SugarContent] 47.7 [ProteinContent] 1.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place the sugar, corn syrup and milk in a saucepan and stir over low heat until the sugar dissolves. Bring to a boil, then simmer for 5 minutes. In the top of a double boiler dissolve the marshmallows and butter in the 2 tablespoons of water. Once the marshmallows are completely melted stir in the hot syrup beating well. Add the vanilla. The sauce may be reheated in the top of a double boiler. Beat well before serving.
[Name] Chicken and Sausage Jambalaya [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-11-13T15:35:00Z [Description] Make and share this Chicken and Sausage Jambalaya recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Whole Chicken", "Chicken", "Pork", "Poultry", "Meat", "Creole", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1 1/2", "3", "2", "2", "1", "2", "2", "3", "2", "5", "1", "6", "2", "1", "1"] [RecipeIngredientParts] ["fryer chickens", "salt", "cayenne pepper", "black pepper", "white pepper", "pork sausage", "yellow onions", "bell peppers", "celery ribs", "fresh basil", "Tabasco sauce", "raw rice", "green onion", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 946.1 [FatContent] 47.4 [SaturatedFatContent] 13.9 [CholesterolContent] 242.4 [SodiumContent] 2099.5 [CarbohydrateContent] 48.2 [FiberContent] 3.8 [SugarContent] 4.0 [ProteinContent] 76.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Cut the fryer into small serving pieces.", "In a small bowl, mix together the salt and peppers.", "Season the chicken with half this mixture.", "Place a Dutch oven or other large heavy pot over medium heat, add the sausage, and brown on all sides.", "Remove.", "Add the chicken to the pan, brown on all sides, and remove.", "Pour off any excess fat.", "Reduce the heat, add the onions, bell peppers and celery, and saute for 20 minutes, stirring occasionally.", "Stir in the herbs and the rest of the salt-pepper mixture and saute for a few minutes more.", "Stir in the roux and let cook for a few minutes, to get it good and hot.", "Then slowly add the chicken stock until the mixture is a little thicker than a gumbo but not as thick as a stew.", "Stir in the Tabasco and let the mixture simmer slowly for 20 minutes, stirring often.", "Then add the sausage and chicken, cover, and cook over low heat until the chicken is very tender, stirring occasionally.", "A young fryer will take 45 minutes to an hour, an older fryer or roasting chicken will take longer.", "Meanwhile, steam the rice.", "When the chicken is tender, remove it to a serving platter.", "Transfer the rice to a large mixing bowl, and gradually add the jambalaya base until you get the consistency you like.", "You will probably not use all the jambalaya base for this quantity of rice.", "Store the excess in the refrigerator for 3-4 days or freeze it.", "Add the green onions and parsley and mix well.", "Serve on plates with the chicken alongside.", "(You can also bone the chicken and return it to the jambalaya base before mixing with the rice, but I prefer to serve it separately so that everyone can pick the part they like]." ]
[Name] High's Best Ever Bean With Bacon Soup [AuthorId] 23267 [AuthorName] Jessica [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-11-13T15:35:00Z [Description] This recipe is simple and delicious. It has a cheesy flavor although it contains no cheese. My mother and I loved to eat lunch at High's icecream parlor just so we could enjoy this soup. One day my mother asked for the recipe and it was as simple as this. It tastes much more complicated. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Kid Friendly", "< 15 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "2"] [RecipeIngredientParts] "half-and-half" [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 301.0 [FatContent] 26.6 [SaturatedFatContent] 16.6 [CholesterolContent] 85.7 [SodiumContent] 94.9 [CarbohydrateContent] 10.0 [FiberContent] 0.0 [SugarContent] 0.4 [ProteinContent] 6.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Put soup from can into a pot. Fill each can with half and half and add to pot. Cook soup on stove until heated. Stirring occasionally to keep from burning.
[Name] Lazy Peach Cobbler [AuthorId] 23554 [AuthorName] Nicole West [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-11-13T15:35:00Z [Description] This is a quick cobbler. You can even substitute Apple or fruit cocktail in place of the peaches to make an Apple or fruit coctail cobbler. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/14/8/14148.jpg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "2", "2"] [RecipeIngredientParts] ["Bisquick", "milk", "ground nutmeg", "butter", "margarine", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 430.7 [FatContent] 20.3 [SaturatedFatContent] 11.5 [CholesterolContent] 46.8 [SodiumContent] 384.1 [CarbohydrateContent] 61.0 [FiberContent] 2.5 [SugarContent] 47.2 [ProteinContent] 4.3 [RecipeServings] 12.0 [RecipeYield] 1 Pan [RecipeInstructions] Heat oven to 375ºF. Stir together Bisquick, milk and nutmeg in ungreased square baking dish, 8x8x2 inches. Stir in butter until blended. Stir together sugar and peaches; spoon over batter. Bake 50 to 60 minutes or until golden.
[Name] Almond Paste or Marzipan [AuthorId] 10216 [AuthorName] Samuel Holden [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2001-11-13T15:35:00Z [Description] Marzipan, cover cakes with it, make biscuits with it (roll it up in cookie dough), make animals with it, eat it with a spoon. Save any left over in the fridge in a glass bowl covered with cling film. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/14/9/picdxQlJZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/14/9/pic6uRvER.jpg"] [RecipeCategory] Dessert [Keywords] ["Grains", "Winter", "Christmas", "< 60 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["450", "225", "225", "2", "2", "1", "1/2", "1", NA] [RecipeIngredientParts] ["caster sugar", "powdered sugar", "eggs", "brandy", "vanilla extract", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 6539.3 [FatContent] 246.7 [SaturatedFatContent] 23.6 [CholesterolContent] 800.6 [SodiumContent] 166.7 [CarbohydrateContent] 1033.5 [FiberContent] 53.1 [SugarContent] 952.7 [ProteinContent] 113.1 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] ["Sift the 2 sugars into a bowl.", "Stir in the eggs and yolks.", "Place over a pan of nearly boiling water and whisk until thick and fluffy.", "Remove from heat and sit base in some cold water.", "Whisk in essence, brandy and juice.", "Carry on until cool.", "Stir in ground almonds and knead to form a firm paste.", "Use as you will.", "To cover a cake roll out into a circle and drape over the cake (it depends on the size].", "Press into place and leave to set for at least 2 days.", "Ice the cake." ]
[Name] Pumpkin and Sage Risotto With Pine Nut Sauce [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-11-13T15:35:00Z [Description] Make and share this Pumpkin and Sage Risotto With Pine Nut Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Short Grain Rice [Keywords] ["Rice", "Vegetable", "Free Of...", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1", "1", "1 -2", "3", "2", "1 3/4", "1/3", "1/3", "4", "1", NA, NA] [RecipeIngredientParts] ["olive oil", "onion", "garlic", "fresh sage", "arborio rice", "fresh pumpkin", "pine nuts", "parmesan cheese", "milk", "ground nutmeg", "salt", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 751.6 [FatContent] 18.3 [SaturatedFatContent] 3.6 [CholesterolContent] 9.5 [SodiumContent] 138.5 [CarbohydrateContent] 129.4 [FiberContent] 5.7 [SugarContent] 2.9 [ProteinContent] 16.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat the oil in a large pan and saute the onion, garlic, and sage for about 5 minutes until golden. Add the rice and pumpkin and stir fry for 1 minute until all the rice grains are well coated in oil. Add 1/4 pint of stock and simmer, stirring until absorbed. Continue to add the stock a little at a time, stirring frequently, for about 25 minutes, until the rice is creamy and all the liquid is absorbed. Meanwhile, process the pine nuts, cheese, milk, and nutmeg in a blender until smooth. Stir into the risotto, with the final addition of stock, and simmer for a further 5 minutes. Season to taste and serve at once.
[Name] Roasted Bread Salad [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-11-13T15:35:00Z [Description] Make and share this Roasted Bread Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Potluck", "Roast", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "4", "8", "6", NA, "1/3", "2", "1"] [RecipeIngredientParts] ["red onion", "English cucumber", "tomatoes", "black olives", "garlic clove"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 334.2 [FatContent] 20.6 [SaturatedFatContent] 3.0 [CholesterolContent] 0.0 [SodiumContent] 269.0 [CarbohydrateContent] 33.5 [FiberContent] 4.6 [SugarContent] 10.3 [ProteinContent] 5.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Grill or roast the peppers until the skin is blackened and blistered. Place in a plastic bag until cool enough to handle. Peel, seed and cut into thin strips and set aside. Heat oven to 200°C/400°F degrees. Peel the onion and slice into rings. Thinly slice the cucumber. Thickly slice the tomatoes. Arrange these ingredients as well as the olives and peppers on a serving platter. Brush or spray the bread slices with the olive oil and cut into cubes and bake in the oven until golden and crisp (about 10 minutes]. Combine all the dressing ingredients in a screw top jar and shake well. Sprinkle the salad with the bread cubes. Drizzle with the dressing before serving.
[Name] Beef Stroganoff Sandwich [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2001-11-13T15:35:00Z [Description] Good sandwich for lunch, dinner, or cut smaller as an appetizer. Great for those cold nights with a bowl of soup or chili. Great for potlucks, casual get-togethers, and superbowl parties. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "Meat", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1/2", "1/2", "1", NA, "2", "2", "1", "3"] [RecipeIngredientParts] ["ground beef", "onion", "salt", "garlic powder", "pepper", "butter", "margarine", "sour cream", "tomatoes", "green pepper", "cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 910.1 [FatContent] 44.9 [SaturatedFatContent] 22.9 [CholesterolContent] 151.5 [SodiumContent] 1334.0 [CarbohydrateContent] 77.8 [FiberContent] 4.0 [SugarContent] 7.2 [ProteinContent] 48.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a skillet, brown ground beef and onion, drain. Add salt, garlic powder and pepper. Cut bread lengthwise in half; butter both halves and place on a baking sheet. Remove meat mixture from heat; stir in sour cream. Spoon onto bread. Sprinkle with tomatoes, green peppers, and cheese. Bake at 350 degrees for 20 minutes or until the cheese is melted. Bake longer for crispier bread.
[Name] Mushroom & Herb Stuffed Chicken Breasts [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-11-13T15:35:00Z [Description] Make and share this Mushroom & Herb Stuffed Chicken Breasts recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "4", "100", "25", "2", "2", "1", "50", "200", "2", NA, "1", "5"] [RecipeIngredientParts] ["chicken breast fillets", "mixed herbs", "brandy", "celery", "onion", "mushrooms", "dill", "egg", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 302.4 [FatContent] 11.8 [SaturatedFatContent] 6.3 [CholesterolContent] 83.7 [SodiumContent] 300.3 [CarbohydrateContent] 27.0 [FiberContent] 2.1 [SugarContent] 3.8 [ProteinContent] 6.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sauté the celery, onion and mushrooms for 5 minutes, stir in crumbs, dill, salt and pepper. Remove from the heat, cool, add enough egg to moisten. Cut pockets into breast as deeply as you can without cutting through. Stuff pockets with filling, secure openings with toothpicks. Place in a buttered casserole dish, sprinkle with herbs. Cover with foil and bake at 170°C for 35 minutes. Remove from oven, remove foil, place over medium heat on top of the stove, pour over brandy and light flame (flambé], add cream and allow to bubble. Brown under a grill if necessary. Serve garnished with bread triangles.
[Name] Pumpkin Griddle Cakes [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-11-13T15:35:00Z [Description] Make and share this Pumpkin Griddle Cakes recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Vegetable", "Free Of...", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1/2", "1/3", "1", "2", NA, NA] [RecipeIngredientParts] ["cornmeal", "brown sugar", "salt", "baking soda", "pumpkin", "water", "egg", "butter", "butter", "maple syrup"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 65.5 [FatContent] 2.7 [SaturatedFatContent] 1.4 [CholesterolContent] 22.7 [SodiumContent] 173.0 [CarbohydrateContent] 9.3 [FiberContent] 0.8 [SugarContent] 1.3 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 12 griddle cakes [RecipeInstructions] Mix cornmeal,sugar, salt and soda in a large bowl. Add the mashed pumpkin, water and egg, and mix well. Stir in the melted butter. Grease a stove-top griddle or heavy frypan and heat until very hot. Drop heaping tablespoons of batter onto the griddle or pan and fry until lightly browned, turning once. Serve with maple syrup, if liked.
[Name] Jambalaya, Chicken and Smoked Sausage [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2001-11-13T15:35:00Z [Description] Make and share this Jambalaya, Chicken and Smoked Sausage recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Pork", "Poultry", "Meat", "Creole", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", "2", "8", NA, "1/2", "1/2", "1", "3", "1", NA] [RecipeIngredientParts] ["chicken", "onions", "parsley", "smoked sausage", "salt", "bell pepper", "green onion", "long grain rice", "garlic", "cayenne pepper"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 1152.0 [FatContent] 68.8 [SaturatedFatContent] 20.0 [CholesterolContent] 162.2 [SodiumContent] 2133.4 [CarbohydrateContent] 72.5 [FiberContent] 2.2 [SugarContent] 6.2 [ProteinContent] 56.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cut chicken into 2 inch pieces. ,rinsed, and dried. Set aside. Slice smoked sausage into 1/4 inch pieces. In a heavy, high-walled skillet over med. heat, brown the chicken in the oil, stirring the meat around so it won't stick. After the chicken has browned, remove from pot. Then add onions, bell pepper, parsley, and green onions, and saute until the onions are clear. Stir in the sausage, rice, stock, garlic, chicken, salt, and pepper. Continue cooking until nearly all the water has boiled out, then reduce the heat to low, cover, and let simmer until the rice is done, about 1 hr. DO NOT LIFT THE LID FOR AT LEAST 1 HOUR.
[Name] Seasoned Broiled Fish (Saengsun Yangyumchang Koo-ee) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-11-13T15:36:00Z [Description] Make and share this Seasoned Broiled Fish (Saengsun Yangyumchang Koo-ee) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Korean", "Asian", "Very Low Carbs", "High Protein", "Healthy", "High In...", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "3", "2", "1", "1", "2", NA] [RecipeIngredientParts] ["soy sauce", "sugar", "sesame seeds", "onion", "garlic", "black pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 95.9 [FatContent] 1.5 [SaturatedFatContent] 0.3 [CholesterolContent] 60.9 [SodiumContent] 266.9 [CarbohydrateContent] 2.5 [FiberContent] 0.1 [SugarContent] 1.8 [ProteinContent] 17.2 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Clean the fish removing innards and scales. Wash well and cut diagonal slits on top and bottom in the flesh. If the fish is large cut in half. 2. Sprinkle the fish with salt and let stand three hours on a rack so that the moisture drips off. 3. Mix the seasonings in number two above and work them into the slits in the fish. Broil on a rack over fire basting with additional seasonings as needed.
[Name] Creamy Hot Beef Dip [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-11-13T15:36:00Z [Description] A good hot dip for those cold months and holiday get-togethers, or just any time for something a little different. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/15/7/picDAtLNK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/15/7/picZoEYMJ.jpg"] [RecipeCategory] Vegetable [Keywords] ["Meat", "Potluck", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3", "2", "1 1/2", "1", "1/2", NA, NA] [RecipeIngredientParts] ["cream cheese", "sour cream", "green peppers", "onions", "garlic powder", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 683.1 [FatContent] 62.4 [SaturatedFatContent] 35.6 [CholesterolContent] 218.3 [SodiumContent] 1644.2 [CarbohydrateContent] 10.8 [FiberContent] 0.4 [SugarContent] 9.4 [ProteinContent] 22.6 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Combine first eight ingredients in a 1 quart baking dish. Bake at 375 degrees, uncovered, for 30 minutes or until hot and bubbly. Serve with veggies and/or crackers.
[Name] Butterscotch Pie [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2001-11-13T15:36:00Z [Description] Make and share this Butterscotch Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Kid Friendly", "Kosher", "High In...", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/4 - 1/3", "1/4", "3 1/2", "1/4", "1", "2", "1 1/2", "2", "1"] [RecipeIngredientParts] ["brown sugar", "margarine", "brown sugar", "cornstarch", "salt", "evaporated milk", "eggs", "milk", "sugar"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 351.0 [FatContent] 14.2 [SaturatedFatContent] 4.0 [CholesterolContent] 59.3 [SodiumContent] 288.4 [CarbohydrateContent] 52.3 [FiberContent] 0.9 [SugarContent] 36.4 [ProteinContent] 4.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Put packed brown sugar and margarine in pan and brown. Add 1/2 cup of water slowly and cook until sugar dissolves. In a separate bowl, mix brown sugar, cornstarch and salt. Heat can of evaporated milk. In a separate bowl, mix egg yolks and milk. Add egg/milk mixture to dry ingredient's mixture. Pour hot sugar mixture into heating milk. Add egg mixture. Cook until thick. Pour into baked crust. In a separate bowl, make meringue by beating egg whites with an electric mixer. Slowly add sugar. Beat until light and fluffy and stiff peaks form. Top pie filling with meringue and bake until meringue is golden brown.
[Name] Dukkah [AuthorId] 18958 [AuthorName] alan8513 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-11-13T15:36:00Z [Description] Make and share this Dukkah 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/14/15/9/pic0sanM6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/15/9/picgRYo5b.jpg"] [RecipeCategory] High Protein [Keywords] ["High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1/3", "1", "1", NA] [RecipeIngredientParts] ["sesame seeds", "cumin seed", "dried thyme"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 186.5 [FatContent] 15.6 [SaturatedFatContent] 2.1 [CholesterolContent] 0.0 [SodiumContent] 119.9 [CarbohydrateContent] 9.9 [FiberContent] 4.6 [SugarContent] 0.9 [ProteinContent] 5.8 [RecipeServings] 4.0 [RecipeYield] 1 bowl [RecipeInstructions] "Grind together in a mortar or food processor and then eat with bread dipped in olive oil!"
[Name] Spicy Potato Soup [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT1M [PrepTime] PT25M [TotalTime] PT26M [DatePublished] 2001-11-13T15:36:00Z [Description] My husband loves spicy food, and the hotter the better. This is a soup we can both enjoy without being too hot. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Meat", "Low Cholesterol", "Potluck", "Winter", "Weeknight", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1", "3", "4", "2", "1 1/2", "1/2 - 1"] [RecipeIngredientParts] ["ground beef", "potatoes", "onion", "tomato sauce", "water", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 273.1 [FatContent] 11.7 [SaturatedFatContent] 4.5 [CholesterolContent] 51.4 [SodiumContent] 1445.6 [CarbohydrateContent] 25.1 [FiberContent] 4.3 [SugarContent] 6.1 [ProteinContent] 17.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a Dutch oven or large kettle, brown ground beef. Drain. Add potatoes, onion and tomato sauce. Stir in water, salt, pepper, and hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour or until potatoes are tender and the soup has thickened.
[Name] POLISH SOUR RYE SOUP (Zurek Polski) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-11-13T15:36:00Z [Description] Make and share this POLISH SOUR RYE SOUP (Zurek Polski) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Polish", "European", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["75", "600", "1/4", "1 1/4", "100", "100", "1", "400", "300", "5", "100"] [RecipeIngredientParts] ["water", "garlic", "bacon", "onions", "mushroom", "sour cream", "potatoes", "smoked sausage"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 379.3 [FatContent] 21.8 [SaturatedFatContent] 9.9 [CholesterolContent] 41.1 [SodiumContent] 425.2 [CarbohydrateContent] 35.6 [FiberContent] 4.3 [SugarContent] 2.5 [ProteinContent] 11.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Rinse out an earthenware jar or any non-aluminium container with boiling water. (Note: the aluminium 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. Heat the stock. Chop bacon and onion and add to stock. Simmer for 10 minutes. Add mushrooms, kwas, cream and garlic. Season with salt and pepper. Allow to simmer for 20 minutes and then add potatoes and sausage. Bring to boil.
[Name] Beef and Egg Sandwich [AuthorId] 22855 [AuthorName] JAMIE [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-11-13T15:36:00Z [Description] Make and share this Beef and Egg Sandwich recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["8", "2", "1", "2", "1/4", "1", "2", "4"] [RecipeIngredientParts] ["lean ground beef", "eggs", "paprika", "green pepper", "black pepper", "American cheese"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 492.2 [FatContent] 24.1 [SaturatedFatContent] 10.0 [CholesterolContent] 299.4 [SodiumContent] 647.3 [CarbohydrateContent] 30.1 [FiberContent] 4.8 [SugarContent] 4.1 [ProteinContent] 39.2 [RecipeServings] 2.0 [RecipeYield] 2 sandwiches [RecipeInstructions] Cook green pepper on med heat in frying pan. Add uncooked ground beef. Add other ingredients except cheese and eggs. Cook until beef browns. Add eggs and stir in until they are scrambled and mixed with other ingredients. Add cheese and stir until melted. Put on toast and enjoy!
[Name] Cherry Fairy Cakes [AuthorId] 11148 [AuthorName] Judy5219 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-11-13T15:36:00Z [Description] Yummy little cakes. Loved by all my family. I found this recipe in a booklet published for my childrens school as a fund raiser [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Grains", "Fruit", "European", "Kid Friendly", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["100", "1", "2", "100", "100", "50"] [RecipeIngredientParts] ["self-raising flour", "salt", "eggs", "butter", "caster sugar"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 97.8 [FatContent] 5.1 [SaturatedFatContent] 3.0 [CholesterolContent] 35.4 [SodiumContent] 121.5 [CarbohydrateContent] 12.0 [FiberContent] 0.2 [SugarContent] 7.8 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] 18 small cakes [RecipeInstructions] Sift the flour with the salt. Put all ingredients into a mixing bowl, beat hard for 1 minute (I use my hand held electric beater]. Put mixture into 18 greased & floured patty pans. Bake for 15minutes at 180c.
[Name] Strawberry-White Chocolate Tiramisu [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2001-11-13T15:36:00Z [Description] I found this when I was looking for a nice dessert to serve company. It looks pretty and isn't that hard to put together. It is best when made the day before. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/16/4/LlrC0XuxQiCvLtIFaiNK_May%202009%20535_thumb%5B26%5D.jpg" [RecipeCategory] Dessert [Keywords] ["Strawberry", "Berries", "Fruit", "European", "Weeknight", "Refrigerator"] [RecipeIngredientQuantities] ["2", "1 1/2", "1", "3", "1 1/4", "2", "2"] [RecipeIngredientParts] ["heavy cream", "cream cheese", "ladyfingers", "brandy", "strawberries"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 453.5 [FatContent] 29.7 [SaturatedFatContent] 17.6 [CholesterolContent] 156.9 [SodiumContent] 112.1 [CarbohydrateContent] 42.2 [FiberContent] 1.7 [SugarContent] 30.0 [ProteinContent] 6.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt over hot, not boiling, water the white morsels and 1/4 C heavy cream, stirring until smooth; cool completely. In a large mixer bowl, beat cream cheese until fluffy. Stir in melted white morsels mixture. In a small mixer bowl, beat remaining 1 1/4 cup heavy cream/or whipping cream until stiff peaks form; fold into cream cheese mixture. Line side of 9 x 3 inch springform pan with ladyfinger halves, cut sides in. Arrange half of remaining lady fingers on bottom of pan. In small bowl, combine coffee& brandy; brush half over ladyfingers in bottom of pan. Cover with half the cream cheese filling. Cover with 1/2 of the sliced strawberries. Repeat with ladyfingers, coffee mixture and remaining cream cheese mixture. Top with the remaining strawberries; arranged attractively on top. Cover; refrigerate until set, 4 hours or overnight. Remove side of pan before serving.
[Name] Baked Olive Bundles [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-11-13T15:36:00Z [Description] Make and share this Baked Olive Bundles recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Kosher", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "24", "2", "1/2"] [RecipeIngredientParts] ["mozzarella cheese", "tomato puree", "butter", "margarine", "flour"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 179.9 [FatContent] 8.4 [SaturatedFatContent] 4.9 [CholesterolContent] 24.9 [SodiumContent] 182.9 [CarbohydrateContent] 20.7 [FiberContent] 2.9 [SugarContent] 6.8 [ProteinContent] 7.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Position the rack in the center of the oven and preheat to 400 degrees F. Lightly grease a baking or cookie sheet. In a bowl, blend together the cheese, the puree and the butter. Blend in the flour, a little at a time, to form a sticky dough. Drop by tablespoons onto the prepared baking sheet, and form into patties. Press the olives into the centers, and pull the dough up to completely cover. Bake for about 15 minutes, or until golden brown. Remove from the oven and serve. Note: Pepper cheese can be substituted for the mozzarella.
[Name] Grandma's Apple Pie [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT55M [PrepTime] PT25M [TotalTime] PT1H20M [DatePublished] 2001-11-13T15:36:00Z [Description] Make and share this Grandma's Apple Pie recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/16/6/picBafu5Y.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "Kosher", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "3/4", "3", "2", "2", "5 -6", "2"] [RecipeIngredientParts] ["butter", "margarine", "low-fat cream cheese", "all-purpose flour", "apples", "ground cinnamon", "sugar", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 473.4 [FatContent] 22.9 [SaturatedFatContent] 14.2 [CholesterolContent] 61.9 [SodiumContent] 210.0 [CarbohydrateContent] 61.6 [FiberContent] 4.9 [SugarContent] 19.9 [ProteinContent] 7.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl, beat the butter or margarine and cream cheese together until smooth. Work in the flour to make a soft dough. Divide the dough into two balls, wrap them, and chill them in the fridge for a minimum of 1 hour. Mix the sliced apples with the cinnamon, sugar, and lemon juice, reserving a little sugar and cinnamon. Mix well. On a lightly floured surface, roll out one ball of pastry and use it to line a deep 10-inch pie dish. Bake the pastry blind (see note on baking blind]. When the pie shell has cooled, fill it with the apples, piling them higher in the center. Roll out the other pastry ball thinly and gently lay it on top. Press the edges together, trim off any excess pastry, then mark the edges with a fork and prick the top of the pie several times. Mix the reserved cinnamon and sugar together, and sprinkle the mixture on top of the pie. Bake at 375 F for 35-40 minutes, until the topping is golden brown and the apples have cooked. Note: Baking Blind: Baking blind, which partially cooks the pie shell, will ensure that it stays crisp under a liquid filling. Cover the pastry, including the rim, with aluminum foil to prevent it from rising. Weigh it down with baking beans (dried lima or butter beans are perfect]. Bake it in a preheated oven at 400 F for 10-12 minutes (slightly less time if you are making small individual pie shells]. Remove the foil and bake for a further 5 minutes or until the pie shell starts to color.
[Name] Safe Sex on the Beach [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2001-11-13T15:36:00Z [Description] Make and share this Safe Sex on the Beach recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Kosher", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "3", "3"] [RecipeIngredientParts] ["maraschino cherry", "cranberry juice", "grapefruit juice"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 123.6 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 6.9 [CarbohydrateContent] 30.7 [FiberContent] 0.6 [SugarContent] 21.1 [ProteinContent] 0.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Pour all ingredients over some ice cubes in a chilled glass and stir. Garnish with the cherry.
[Name] Royal Icing [AuthorId] 10216 [AuthorName] Samuel Holden [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-11-13T15:36:00Z [Description] When it sets it is a solid frosting for wedding and X-mas cakes. Can also be made into candy by adding flavour to the mix and using a bakers sleeve piped onto greaseproof paper. Alternatively you can use it to make cake decorations by adding colour to the mix. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Kid Friendly", "Winter", "Christmas", "< 30 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["4", "500", "1"] [RecipeIngredientParts] "icing sugar" [AggregatedRating] 3.5 [ReviewCount] 3.0 [Calories] 2013.6 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 224.1 [CarbohydrateContent] 499.0 [FiberContent] 0.0 [SugarContent] 490.5 [ProteinContent] 14.4 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] ["Stir the sugar into 3 of the egg whites until you get it falls heavily of the back of a spoon (slopp! is the noise it makes LOL].", "Take a whisk and whisk energetically for about 10 minutes or until you get stiff peaks in the icing.", "Add the glycerin (if this is for my Christmas cake separate half the mix in a tight lidded jar and store in the fridge].", "Add the other egg white and beat again.", "Ice your cake and leave for 24 hours.", "Further instructions for my Christmas cake.", "Ok.", "Use the mix you have to ice the cake make it as flat as possible and then draw a ruler across the top lightly to get it flat (ish].", "Do the same with the sides.", "Let the icing set for 24 hours.", "After 24 hours take out the other half of the icing from the fridge and spread it thickly around the cake; leaving a 8 cm circle in the middle without icing.", "Let this set for a couple of hours and then place a ribbon round the edge, put some edible red berries in the circle and some edible leaf (mint, rosemary, sage, anything]." ]
[Name] Deep Dish Ham Pie [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT25M [PrepTime] PT25M [TotalTime] PT50M [DatePublished] 2001-11-13T15:36:00Z [Description] Make and share this Deep Dish Ham Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Vegetable", "Meat", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "1/2", "1/4", "1/8", "1", "1", "2 1/2", "1", "2", NA] [RecipeIngredientParts] ["butter", "margarine", "all-purpose flour", "salt", "ground mustard", "pepper", "milk", "ham", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 240.8 [FatContent] 14.2 [SaturatedFatContent] 7.5 [CholesterolContent] 118.4 [SodiumContent] 1213.5 [CarbohydrateContent] 9.3 [FiberContent] 1.2 [SugarContent] 1.3 [ProteinContent] 18.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt butter in a saucepan; stir in flour, salt, mustard and pepper until smooth. Gradually add milk and onion; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in ham, peas, and eggs. Pour into an ungreased 8 inch square or an 11x7x2 inch baking dish. On a floured surface, roll pastry to fit top of dish; place over filling. Seal and flute edges; cut slits on top. Bake at 425 degrees for 25 minutes or until crust is golden brown and filling is bubbly.
[Name] Quick pasta for one [AuthorId] 10216 [AuthorName] Samuel Holden [CookTime] PT13M [PrepTime] PT5M [TotalTime] PT18M [DatePublished] 2001-11-13T15:36:00Z [Description] Make and share this Quick pasta for one 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/14/17/0/pic7DopvS.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Vegetable", "Low Protein", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] [NA, "1/2", "4", "1/2", "1"] [RecipeIngredientParts] ["pasta", "garlic", "olive oil", "black pepper", "salt"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 524.7 [FatContent] 54.2 [SaturatedFatContent] 7.5 [CholesterolContent] 0.0 [SodiumContent] 161.7 [CarbohydrateContent] 10.6 [FiberContent] 0.9 [SugarContent] 0.3 [ProteinContent] 2.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Cook your pasta in the usual way. The amount depends on how hungry you are. In a small heavy pan (or very carefully in a light one] heat the oil with the garlic the black pepper and the salt. \"fry\"the garlic until it has gone very slightly golden. Turn off the heat and let it stand until the pasta is cooked. Mix the pasta with the oil and garlic and enjoy.
[Name] Slow Comfortable Screw [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 2001-11-13T15:36:00Z [Description] Make and share this Slow Comfortable Screw recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Vegan", "Kosher", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", NA] [RecipeIngredientParts] character(0) [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 41.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.1 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Pour sloe gin and Southern Comfort into a collins glass filled with ice. Fill with orange juice, stir well, and serve.
[Name] Sorbet De Fraises Et De Framboises - Strawberry & Raspberry [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT4H40M [PrepTime] PT30M [TotalTime] PT5H10M [DatePublished] 2001-11-13T15:36:00Z [Description] A refreshing light dessert, serve with light cookies. Originally from "French Cooking - Eileen Reece". [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/17/2/picjlM6Pf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/17/2/picnhaHK7.jpg"] [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Raspberries", "Strawberry", "Berries", "Fruit", "Canadian", "European", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Spring", "Summer", "Winter", "Thanksgiving", "Weeknight", "No Cook", "Freezer", "Easy"] [RecipeIngredientQuantities] ["1", "1", "7", "1/2", "1"] [RecipeIngredientParts] ["strawberry", "raspberries", "sugar", "water"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 193.4 [FatContent] 0.7 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.1 [CarbohydrateContent] 48.5 [FiberContent] 6.5 [SugarContent] 40.3 [ProteinContent] 1.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Hull the fruit, save a dozen whole berries for garnish. Liquidize or mash them and pass them through a fine sieve to remove pips. Beat in the sugar until dissolved, add water (if using] and strained lemon juice and pour into a freezing container. Freeze for 40 minutes. Remove and beat with a \"silver\" or \"wooden\" spoon and freeze again for 4 hours. Serve in tall glasses. Garnish with whole berries.
[Name] Sweet Buns [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-11-13T15:36:00Z [Description] Make and share this Sweet Buns recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Finnish", "Scandinavian", "European", "Low Cholesterol", "Healthy", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1/2", "50", "1", "1/4", "1", "1", "1", "100 -150"] [RecipeIngredientParts] ["milk", "egg", "sugar", "salt", "cardamom", "plain flour", "margarine", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 271.3 [FatContent] 5.9 [SaturatedFatContent] 1.6 [CholesterolContent] 12.9 [SodiumContent] 182.0 [CarbohydrateContent] 46.9 [FiberContent] 2.1 [SugarContent] 6.4 [ProteinContent] 7.4 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Heat the milk until lukewarm. Dissolve the yeast in a bowl with the warm milk. Stir in egg, sugar, salt and cardemom. Add enough flour to make a thick mixture and beat until shiny. Add the rest of the flour to the dough and knead by hand. Leave some of the flour for shaping the buns and continue to work the dough until smooth and elastic. Add the softened fat and knead the dough until it comes off your hands and the edges of the bowl. Cover the bowl with a towel and leave in a warm draught-free place until double in bulk. Then put it on a floured board and shape it into small round buns. Brush the risen buns with beaten egg and sprinkle with sugar. Bake the buns at 225 °C for 8-10 minutes. Let cool covered with a towel.
[Name] Crispy Fish in Chili Sauce [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-11-13T15:36:00Z [Description] One of my family's favourite dishes. A bit hot but, you can alter how hot it is. Very tasty and very morish. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/17/4/picaIzNxf.jpg" [RecipeCategory] Chinese [Keywords] ["Asian", "Spicy", "< 60 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["500", "1", "1/3", "1", "3/4", NA, "1", "1", "3", "1/2", "1/3", "2", "1", "2", "1/2"] [RecipeIngredientParts] ["plain flour", "cornflour", "water", "green ginger", "garlic cloves", "tomato sauce", "chili sauce", "sugar", "soy sauce", "dry sherry", "water"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 488.1 [FatContent] 7.2 [SaturatedFatContent] 1.1 [CholesterolContent] 91.7 [SodiumContent] 1108.5 [CarbohydrateContent] 55.5 [FiberContent] 4.8 [SugarContent] 8.2 [ProteinContent] 46.7 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] The strength of the chili sauce will effect how hot this dish is. I recommend a sweet chili sauce for those who don't like it too hot. Place oil, ginger, garlic, tomato sauce and chili sauce in a pan on medium heat for 5 minutes. Add remaining ingredients and let it simmer on low for a few more minutes. Leave the sauce to sit while you prepare the fish. Chop the fish into approximately bite-size pieces. Sift the flour and cornflour into a bowl. Make a well in the flour and add the egg white and water. Mix to a smooth batter. Coat the pieces of fish with the batter. Heat oil in large pan and dip the fish into the oil. Cook the pieces for a few minutes each (cook many at a time]. Heat the sauce back up. Once the fish is all cooked add the sauce to the fish in a large frying pan. Serve when hot. Enjoy.
[Name] Tangy Chicken Piccata [AuthorId] 20084 [AuthorName] Mary Anne [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-11-13T15:36:00Z [Description] Make and share this Tangy Chicken Piccata 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/14/17/5/01487787417.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/17/5/01466914800.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/17/5/picFCTsgQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/17/5/picP2FSDH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/17/5/picvjcmR5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/17/5/piczdpdNp.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "High Protein", "Healthy", "High In...", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "1/4", "1/8", "1/8", "3", "1/4", "1/4", "3", "3"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "all-purpose flour", "salt", "pepper", "butter", "chicken broth", "white wine", "lemon juice", "capers"] [AggregatedRating] 5.0 [ReviewCount] 60.0 [Calories] 204.2 [FatContent] 6.1 [SaturatedFatContent] 2.5 [CholesterolContent] 83.1 [SodiumContent] 345.3 [CarbohydrateContent] 6.8 [FiberContent] 0.3 [SugarContent] 0.3 [ProteinContent] 26.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine flour, salt, and pepper in a shallow dish. Coat each breast with flour mixture. Shake off excess. In a skillet, melt the butter. Add the chicken breasts and sauté (turning once] over medium heat for 5 minutes or until cooked through. Remove chicken from skillet. In same skillet, combine the chicken broth, wine, and lemon juice. Boil sauce, reducing it by one third. Top chicken with sauce. Sprinkle with capers.
[Name] The Berg's Sweet Tart [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-11-13T15:36:00Z [Description] This is my favorite "girlie" drink. It is a must if you frequent the late night happy hour at the Berg! [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", NA] [RecipeIngredientParts] ["vodka", "triple sec", "ginger ale", "cranberry juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 69.4 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.3 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Pour the vodka, triple sec and sour mix over ice in a large glass. Fill with cranberry juice and top off with a splash of ginger ale. These are best served in the plastic\"to-go\" type cups!
[Name] Turkey Cranberry Roll-Ups [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2001-11-13T15:36:00Z [Description] Make and share this Turkey Cranberry Roll-Ups recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1/3", "8", "1/2", "1/2", NA] [RecipeIngredientParts] ["whole berry cranberry sauce", "reduced-sodium chicken broth", "whole berry cranberry sauce", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 91.9 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 25.7 [CarbohydrateContent] 22.8 [FiberContent] 0.6 [SugarContent] 21.9 [ProteinContent] 0.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Prepare stuffing mix according to package directions omitting butter or margarine. Combine prepared stuffing and 1/3 cup cranberry sauce in medium bowl; mix lightly. Evenly divide stuffing mixture in center of turkey slices. Roll up each slice; secure with toothpick. Place chicken broth in 12-inch skillet. Bring to a boil over high heat (1 to 2 minutes]. Reduce heat to medium; add roll-ups. Cover; cook until roll-ups are heated through (4 to 5 minutes]. To serve, remove toothpicks. Garnish each roll-up with 1 tablespoon cranberry sauce and parsley.
[Name] Awesome Sherbet Punch - Great for Baby or Wedding Showers [AuthorId] 23179 [AuthorName] Wende [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-11-13T15:36:00Z [Description] Make and share this Awesome Sherbet Punch - Great for Baby or Wedding Showers recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1"] [RecipeIngredientParts] "ginger ale" [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 110.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 11.8 [CarbohydrateContent] 27.5 [FiberContent] 0.2 [SugarContent] 23.8 [ProteinContent] 0.4 [RecipeServings] 15.0 [RecipeYield] 120 oz [RecipeInstructions] Thaw the sherbet slightly, but not until it is melted; it just makes it easier to mix up this way. Add sherbet to punch bowl. Add Pineapple Juice. Add Ginger Ale (some people might prefer sprite or 7-up]. Then ENJOY.
[Name] Erin's Pico de Gallo [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-11-13T15:36:00Z [Description] Make and share this Erin's Pico de Gallo recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Mexican", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Spicy", "< 30 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "1", "2", "1", "1", NA] [RecipeIngredientParts] ["tomatoes", "red onion", "garlic", "lemon juice", "lime juice"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 41.5 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 8.1 [CarbohydrateContent] 9.7 [FiberContent] 2.1 [SugarContent] 4.8 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Combine all ingredients in a medium bowl and stir to mix. Cover and chill before serving.
[Name] Biscuit Focaccia [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-11-13T15:36:00Z [Description] Make and share this Biscuit Focaccia recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Cheese", "European", "Kosher", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1"] [RecipeIngredientParts] ["egg", "fresh parmesan cheese", "romano cheese", "butter", "margarine"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 55.1 [FatContent] 1.9 [SaturatedFatContent] 0.7 [CholesterolContent] 11.1 [SodiumContent] 128.2 [CarbohydrateContent] 8.2 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 20 biscuits [RecipeInstructions] ["Position the rack in the center of the oven and preheat to 375 degrees F.", "Lightly grease a baking or cookie sheet.", "Open the biscuit package and separate into 10 biscuits.", "Split each biscuit in half to make 20 rounds.", "Arrange the rounds on the baking sheet.", "Brush with the egg, and top with the cheese and the pizza seasoning.", "Bake for about 8-12 minutes, or until the cheese has melted.", "Remove from the oven and serve.", "Note: Although dried Parmesan cheese can be used, it doesn't work as well." ]
[Name] Chicken Ball [AuthorId] 23267 [AuthorName] Jessica [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-11-13T15:36:00Z [Description] Make and share this Chicken Ball recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3", "1", "16", "1"] [RecipeIngredientParts] ["chicken", "cream cheese", "mayonnaise", "onion", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1728.3 [FatContent] 172.2 [SaturatedFatContent] 98.9 [CholesterolContent] 498.7 [SodiumContent] 1114.8 [CarbohydrateContent] 29.6 [FiberContent] 1.2 [SugarContent] 27.0 [ProteinContent] 24.1 [RecipeServings] nan [RecipeYield] 1 ball [RecipeInstructions] Mix ingredients together and form into a ball. Refrigerate at least 1 hour before serving. Serve with crackers or bread pieces.
[Name] Coquilles St Jacques a La Provencale - Scallops With Garlic [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2001-11-13T15:36:00Z [Description] These are so good, I can taste them just typing it! Love scallops--love garlic! Best for first course, a starter, or appetizer (2 scallops/person), possibly could double recipe for larger portions. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/18/3/picSsJTLG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/18/3/picQesbu0.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Canadian", "European", "Very Low Carbs", "Spring", "Summer", "Winter", "Christmas", "Thanksgiving", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["12", "2", "4", "3", NA] [RecipeIngredientParts] ["scallops", "garlic cloves", "butter", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 164.1 [FatContent] 15.6 [SaturatedFatContent] 9.7 [CholesterolContent] 50.5 [SodiumContent] 158.4 [CarbohydrateContent] 1.2 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 5.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Wash and dry the scallops and separate the coral from the white flesh. Peel and smash the garlic. Melt half the butter in a saucepan and cook the white flesh very gently for 10 minutes, until tender. Season to taste. Place on paper towel and keep hot between two plates over a pan of hot water. Pour out the butter from the pan, wipe it out with paper and add the remaining butter and the coral, cook for 1 minute only on each side. Add the white flesh and the herbs and garlic, leave over the heat just long enough to mix thoroughly and divide between the heated shells, (plates]. Serve immediately with a dry rose wine.
[Name] Rib Soup (Kalbi Tang) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-11-13T15:36:00Z [Description] Make and share this Rib Soup (Kalbi Tang) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Korean", "Asian", "Very Low Carbs", "Potluck", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", "1", "3", "1", "1", NA, NA, NA] [RecipeIngredientParts] ["beef ribs", "soy sauce", "sugar", "green onions", "garlic", "sesame seeds", "black pepper", "salt", "egg"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 289.0 [FatContent] 25.2 [SaturatedFatContent] 10.3 [CholesterolContent] 61.2 [SodiumContent] 129.1 [CarbohydrateContent] 0.9 [FiberContent] 0.1 [SugarContent] 0.6 [ProteinContent] 13.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Cut the ribs into 2\" lengths.", "Slash the meat through to the bone in several places.", "Place in a pan and add 20 cups of water.", "Bring to a full boil, then lower heat and simmer until the meat is tender.", "Chop the green onions.", "Remove the beef ribs from the broth and mix well with the seasonings listed above in number one.", "Put the seasoned ribs back into the broth.", "Bring to a boil and add the longer pieces of green onions.", "To serve place ribs n soup bowls, pour broth over them and sprinkle with prepared egg garnish (Beat and fry and cut eggs]." ]
[Name] BEETROOT SOUP (Barszcz) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT1H30M [PrepTime] PT5M [TotalTime] PT1H35M [DatePublished] 2001-11-13T15:36:00Z [Description] Make and share this BEETROOT SOUP (Barszcz) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Polish", "European", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "3", "300", "1"] [RecipeIngredientParts] ["onion", "bouquet garni", "mushroom", "beetroots", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 37.1 [FatContent] 0.7 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 844.4 [CarbohydrateContent] 4.4 [FiberContent] 0.7 [SugarContent] 2.9 [ProteinContent] 3.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat beef stock in a large pan. Add the onion, bouquet garni, mushrooms and beetroot. Boil for an hour. Strain the soup and stir in the kwas into the clear soup. Add sugar to taste and reheat, if necessary without boiling.
[Name] Vegan Pumpkin Pie [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10M [PrepTime] PT25M [TotalTime] PT35M [DatePublished] 2001-11-13T15:36:00Z [Description] Make and share this Vegan Pumpkin Pie recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/18/6/picadBuDO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/18/6/4YPDlFBUQ3aRm434BX2j_20181107_180440.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/14186/ROh4JXfbTaK0plvzT8Ce_20181107_180440.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/18/6/pica2ORo3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/18/6/picNG70F8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/18/6/picD7u8Hc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/18/6/picDbYl9O.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/18/6/pico9lWc9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/18/6/picDKfmoa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/18/6/pick9VSFk.jpg" ] [RecipeCategory] Pie [Keywords] ["Dessert", "Vegan", "Kosher", "Christmas", "Hanukkah", "Thanksgiving", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "7", "1/2", "1/2", "1/2", "3", "3", "1/2", "3 -4", "2", "1", "3/4", "1/4", "1/2", "1", "1", "1/2", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["unbleached flour", "whole wheat flour", "salt", "vegan sugar", "baking powder", "canola oil", "soymilk", "lemon juice", "water", "canned pumpkin", "low-fat soymilk", "cornstarch", "dark molasses", "vanilla extract", "ground cinnamon", "salt", "ground ginger", "nutmeg", "ground allspice"] [AggregatedRating] 4.5 [ReviewCount] 25.0 [Calories] 226.4 [FatContent] 5.8 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 496.0 [CarbohydrateContent] 42.0 [FiberContent] 3.0 [SugarContent] 23.5 [ProteinContent] 2.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["To make the crust, in a medium bowl, combine flours, salt, sugar and baking powder.", "In a small bowl, mix oil and soy milk mixture.", "Pour liquid mixture into dry ingredients and mix with a fork until dough holds together in a ball.", "If it is too dry, add some water, a little at a time, until dough is moist enough to roll.", "(If time allows, cover with plastic wrap and refrigerate for one hour.] Roll out dough on lightly floured surfaced with a floured rolling pin, forming an 11-inch circle.", "Line a 9-inch pie pan with the dough.", "Flute or crimp the edges with your fingers or a fork.", "Cover with plastic and refrigerate until ready to use.", "Pre-heat oven to 425°F.", "To prepare the filling, in a large bowl, mix all remaining ingredients until smooth and blunted.", "Pour into prepared crust and smooth top.", "Bake 10 minutes, then reduce oven temperature to 350F and bake until filling is set, about 50 minutes.", "NOTE: For best results, filling must set overnight in the refrigerator, so make it the day before you want to serve it." ]
[Name] Melt in Your Mouth Pumpkin Bread [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2001-11-13T15:36:00Z [Description] I got this recipe out of a church cookbook many years ago. It is a simple and delicious pumpkin bread. My daughter who hates coconut loves this bread. It is so moist and tasty that it really does melt in your mouth. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/18/7/picWqv2eX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/18/7/pic5JomcW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/18/7/pic8qrRYU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/18/7/picAdQNBK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/18/7/picRhWtie.jpg" ] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Lunch/Snacks", "Kid Friendly", "Christmas", "Thanksgiving", "Weeknight", "Oven", "Freezer", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2/3", "2", "1", "1", "1", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["eggs", "pumpkin", "flour", "sugar", "instant coconut pudding mix", "salt", "baking soda", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 90.0 [Calories] 307.7 [FatContent] 15.9 [SaturatedFatContent] 2.4 [CholesterolContent] 37.2 [SodiumContent] 297.2 [CarbohydrateContent] 39.5 [FiberContent] 0.9 [SugarContent] 26.5 [ProteinContent] 2.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix oil, eggs and pumpkin. Combine remaining ingredients and add to pumpkin mixture. Bake in a 9x5x3-inch pan at 325° for 1 hour.
[Name] Best Ever Eggnog [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-11-13T15:36:00Z [Description] Make and share this Best Ever Eggnog recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Christmas", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "4", "4", "1 3/4", "26", "5", "3", "3"] [RecipeIngredientParts] ["egg", "heavy cream", "white sugar", "rum", "cognac", "ground nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 787.5 [FatContent] 49.4 [SaturatedFatContent] 29.4 [CholesterolContent] 347.6 [SodiumContent] 124.0 [CarbohydrateContent] 35.0 [FiberContent] 0.1 [SugarContent] 29.9 [ProteinContent] 9.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Seperate eggs into 2 glass bowls-yolks in one-whites in another. Beat yolks with 1 1/2 cups sugar until thick and creamy-reserve the remaining 1/4 cup. Wash and DRY beaters and whip the whites until stiff, beat in the reserved sugar and continue until the whites hold their peaks. In a large punch bowl combine yolks and whites by mixing gently on low. Add the cream 2 cups at a time, stirring gently. Stir in the booze, gently. Sprinkle 2 t's of the nutmeg on top. Let sit in the fridge for at least 2 hours-a yummy crust will form. Serve in glasses and offer a dash of the remaining nutmeg.
[Name] Anisette Cookies [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2001-11-13T15:36:00Z [Description] Make and share this Anisette Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Kosher", "Christmas", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["7", "1/2", "3/4", "1", "2", "1", "1", "7", "2", "5"] [RecipeIngredientParts] ["eggs", "vanilla extract", "all-purpose flour", "white sugar", "baking powder"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 88.2 [FatContent] 2.1 [SaturatedFatContent] 0.4 [CholesterolContent] 20.6 [SodiumContent] 32.3 [CarbohydrateContent] 15.2 [FiberContent] 0.3 [SugarContent] 5.9 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 72 cookies [RecipeInstructions] Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius]. In a large bowl, beat eggs. Blend in vegetable oil, orange juice, almond extract, vanilla extract, lemon extract, and anise flavoring. Sift the flour with the sugar and baking powder. Add the flour mixture to the egg mixture. The dough will probably be sticky. Add additional flour until dough no longer sticks to your hands and can rolled. Pull off a piece of dough about the size of a walnut. Roll it into a rope and shape it into a knot. Place finished knots 2 inches apart on an ungreased cookie sheet. Bake at 350 degrees Fahrenheit (175 degrees Celsius] for 15 minutes. Bottoms should slightly brown. Cool cookies on a wire rack. If desired ice with confectioner's sugar icing.
[Name] Cajun Seasoning Mix [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-11-13T15:36:00Z [Description] Make and share this Cajun Seasoning Mix 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/14/19/0/Gz2IIMf3Rtqzokw00fuY_image.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/19/0/picAHa5k8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/19/0/picMhaKwS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/19/0/picKuIi8y.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/19/0/picU6M7rn.jpg" ] [RecipeCategory] Cajun [Keywords] ["Low Cholesterol", "High Fiber", "Healthy", "Kosher", "High In...", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "2", "2"] [RecipeIngredientParts] ["white pepper", "garlic powder", "onion powder", "cayenne pepper", "paprika", "ground black pepper"] [AggregatedRating] 5.0 [ReviewCount] 67.0 [Calories] 21.8 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 3.1 [CarbohydrateContent] 4.8 [FiberContent] 1.6 [SugarContent] 0.3 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 4 tablespoons [RecipeInstructions] In the container of a blender or food processor, combine all the ingredients, and process on high speed until reduced to a fine powder. Transfer to a container with a tight fitting lid and use as desired.
[Name] Salad Dressing [AuthorId] 16676 [AuthorName] ann hugo [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-11-13T15:36:00Z [Description] one if the best salad dressing you could ever put on a salad...ran out of salad dressing and put this one together about twenty years ago and it is the best ever...goes fast you will like it so much...one good thing with this dressing you can use more or less of the onion or garlic powder for your own taste... [Images] character(0) [RecipeCategory] Sauces [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "5", "4", "1/2", "1"] [RecipeIngredientParts] ["mayonnaise", "garlic powder", "onion powder", "ketchup", "vinegar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 13.7 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 6.0 [CarbohydrateContent] 3.1 [FiberContent] 0.3 [SugarContent] 1.2 [ProteinContent] 0.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] mix all ingrediance together until smooth. taste if you like garlic flovor add more. put into a squeez bottle and shake real good. let set for about three hours and drizzle over a crisp green salad.
[Name] All-Purpose Seasoning Mix [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-11-13T15:36:00Z [Description] Make and share this All-Purpose Seasoning Mix 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/14/19/2/picpUrz2y.jpg" [RecipeCategory] Kosher [Keywords] ["Free Of...", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/2", "1/2", "1", "1", "1", "1", "1", "2", "2", "2", "2", "2"] [RecipeIngredientParts] ["dried coriander", "dill weed", "dried rosemary", "dried thyme", "mustard powder", "celery seed", "dried basil", "dried marjoram", "spearmint", "dried parsley flakes", "sesame seeds", "onion powder", "dried oregano", "garlic powder"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 17.6 [FatContent] 1.1 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 2.4 [CarbohydrateContent] 1.8 [FiberContent] 0.6 [SugarContent] 0.4 [ProteinContent] 0.7 [RecipeServings] nan [RecipeYield] 10 tablespoons [RecipeInstructions] In the container of a blender or food processor, combine all the ingredients, and process on high speed until reduced to a fine powder. Transfer to a container with a tight fitting lid and use as desired.
[Name] Mango Dressing [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-11-13T15:39:00Z [Description] Make and share this Mango Dressing recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/19/3/picMObs2D.jpg" [RecipeCategory] Salad Dressings [Keywords] ["Fruit", "< 15 Mins", "Refrigerator", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1 -2", "6", "1/4", "3", "2", "6", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["mango pulp", "water", "extra virgin olive oil", "honey", "basil leaves", "ground fennel", "ground ginger", "herb-seasoned salt"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 346.4 [FatContent] 20.8 [SaturatedFatContent] 2.9 [CholesterolContent] 0.0 [SodiumContent] 16.2 [CarbohydrateContent] 40.0 [FiberContent] 2.1 [SugarContent] 35.8 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 2 cups dressing Approx. [RecipeInstructions] Combine in a blender and blend until smooth. Serve with any vegetable salads.
[Name] Best Ever Peanut Butter Cookies [AuthorId] 19664 [AuthorName] Rita1 [CookTime] PT8M [PrepTime] PT15M [TotalTime] PT23M [DatePublished] 2001-11-13T15:39:00Z [Description] These are the best peanut butter cookies I have ever eaten. They are soft and chewy. They are great when you add the nuts and chocolate chips. Whenever I take these cookies to a potluck or family get together, people always request that I bring these cookies. I got this recipe out a cook book a number of years ago. I have changed the recipe slightly from the original. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/19/4/pic1zRrv9.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Kid Friendly", "Potluck", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "3", "3/4", "2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["sweetened condensed milk", "water", "peanut butter", "baking mix", "vanilla", "chocolate chips", "walnuts"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 138.1 [FatContent] 6.8 [SaturatedFatContent] 2.0 [CholesterolContent] 5.6 [SodiumContent] 178.2 [CarbohydrateContent] 16.2 [FiberContent] 0.7 [SugarContent] 10.5 [ProteinContent] 4.0 [RecipeServings] nan [RecipeYield] 25-30 cookies [RecipeInstructions] Preheat oven to 375°F. In large bowl, beat sweetened condensed milk and peanut butter until smooth. Add biscuit mix and vanilla; mix well. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheets. Flatten with fork. Bake 8 to 10 minutes or until golden brown. Cool. Store tightly covered at room temperature or freeze for future use. For chocolate peanut butter cookies, add 1/4 cup cocoa and a dusting of cinnamon to the batter.
[Name] Classic Quiche [AuthorId] 18660 [AuthorName] Dawn399 [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-11-13T15:40:00Z [Description] Make and share this Classic Quiche 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/14/19/5/pic7KMnV1.jpg" [RecipeCategory] Cheese [Keywords] ["European", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "6", "3", "1", "1/8", "1 1/2"] [RecipeIngredientParts] ["bacon", "eggs", "half-and-half", "nutmeg", "swiss cheese"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 404.0 [FatContent] 31.8 [SaturatedFatContent] 12.9 [CholesterolContent] 160.9 [SodiumContent] 428.5 [CarbohydrateContent] 14.0 [FiberContent] 0.2 [SugarContent] 0.6 [ProteinContent] 15.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 425 degrees. Unfold pie crust and place into 9 inch pie pan. Press firmly into pie pan and bake for 8 minutes. set aside. Prepare filling--------------. In a large skillet, cook bacon 5-6 minutes until crisp and drain on paper towel. In a small bowl, beat eggs, add half and half and nutmeg and blend well. Crumble bacon over baked pie crust and sprinkle cheese over crumbled bacon. Carefully pour egg mixture into pie pan. Bake quiche at 425 for 15 minutes. Reduce heat to 350 degrees and bake 15-20 minutes longer until golden brown or until knife inserted in center comes out clean.
[Name] Tex-Mex Quiche [AuthorId] 18660 [AuthorName] Dawn399 [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-11-13T15:40:00Z [Description] Make and share this Tex-Mex Quiche recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "Tex Mex", "Southwestern U.S.", "European", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3", "1", "1 1/2", "1", "1", "1"] [RecipeIngredientParts] ["eggs", "half-and-half", "jalapeno jack cheese", "green chili", "tomatoes", "avocado"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 383.6 [FatContent] 27.2 [SaturatedFatContent] 10.7 [CholesterolContent] 145.8 [SodiumContent] 347.5 [CarbohydrateContent] 22.8 [FiberContent] 3.6 [SugarContent] 4.8 [ProteinContent] 14.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 425 degrees. Firmly press pie crust into 9 inch pie pan. Bake for 8 minutes. Prepare filling-------------. In a small bowl beat eggs, and add half and half. Sprinkle cheese over pie crust. Sprinkle green chili over cheese. Carefully pour egg mixture over cheese in pie pan. Bake at 425 for 15 minutes. Reduce heat to 350 and continue cooking for@ 20 minutes until golden brown or a knife inserted into the center comes out clean. After removing from the oven arrange tomato slices and avocado slices on top of quiche. Serve.
[Name] Excellent Chicken Stew [AuthorId] 23424 [AuthorName] Ron Davis [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2001-11-13T15:45:00Z [Description] This a family favorite. This is an easy filling enjoyable meal that kids and adults will love. Great with your favorite bread! (It's a keeper!) [Images] character(0) [RecipeCategory] Stew [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "Low Cholesterol", "Healthy", "Winter", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["3", "1 -2", "1", "2", "2", "1/4", "1/4", "1 1/2", "2", "1", "4 -6", "2", "1", "1", "1/2", "4"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "onion", "dried parsley", "black pepper", "season salt", "garlic powder", "water", "chicken bouillon cubes", "bay leaf", "potatoes", "carrots", "stewed tomatoes", "frozen green beans", "water", "flour"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 401.8 [FatContent] 6.7 [SaturatedFatContent] 1.2 [CholesterolContent] 56.9 [SodiumContent] 891.5 [CarbohydrateContent] 60.7 [FiberContent] 9.0 [SugarContent] 9.8 [ProteinContent] 26.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In pressure cooker: Add oil, onion and chicken, brown over med/high heat 5-10 min. Add the rest of ingredients, (Except green beans and flour]. Cook with rocker slowly rocking for 8 minutes. Cool pressure cooker in cold running water, until pressure drops. Add green beens, and flour mixture, let it on low boil for about 10 minutes, stirring frequently.

Subsets and Splits

No community queries yet

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