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[Name] Baked Apples in Maple Syrup [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 1999-10-23T12:46:00Z [Description] Make and share this Baked Apples in Maple Syrup 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/25/18/piciS6RlD.jpg" [RecipeCategory] Apple [Keywords] ["Fruit", "Canadian", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "2", "1", "1/3", "1/2", "1", "1"] [RecipeIngredientParts] ["baking apples", "lemon juice", "dried currant", "pure maple syrup", "ground cloves", "ground cinnamon"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 280.4 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 8.7 [CarbohydrateContent] 73.1 [FiberContent] 6.0 [SugarContent] 61.0 [ProteinContent] 1.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees. Core apples, remove seeds, peel away a bit of skin, and stuff with currants. Set in oven-proof baking dish. Combine lemon and apple juice with spices and maple syrup and pour over apples. Bake uncovered for about 45 minutes, basting often. Serve warm.
[Name] Oatmeal Squares [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 1999-10-23T12:48:00Z [Description] Make and share this Oatmeal Squares 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/25/19/bmsnAuDvTsmIN7OpEbd7_IMG_20141230_133042.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/25/19/picNrCwWR.jpg"] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "2"] [RecipeIngredientParts] ["margarine", "vanilla extract", "brown sugar", "rolled oats"] [AggregatedRating] 4.0 [ReviewCount] 11.0 [Calories] 74.3 [FatContent] 4.1 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 44.5 [CarbohydrateContent] 8.8 [FiberContent] 0.7 [SugarContent] 4.3 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 25 squares [RecipeInstructions] Melt margarine, combine with extract and sugar. Add oats and mix well. Press into 8-inch square baking pan. Bake at 350°F for 15 minutes or until bubbling and golden brown. Cool and cut into 25 squares.
[Name] Veggie Dill Dip [AuthorId] 1826 [AuthorName] Tina Dotzler [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-10-24T12:14:00Z [Description] Make and share this Veggie Dill Dip recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["8", "8", "1", "2", "2", "2"] [RecipeIngredientParts] ["sour cream", "mayonnaise", "seasoning salt", "parsley", "dill"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 39.5 [FatContent] 3.9 [SaturatedFatContent] 2.3 [CholesterolContent] 10.4 [SodiumContent] 16.1 [CarbohydrateContent] 0.8 [FiberContent] 0.0 [SugarContent] 0.8 [ProteinContent] 0.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients together and refrigerate for at least 1/2 hour. Serve cold with cut up veggies.
[Name] Carrot Souffle [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 1999-10-24T12:14:00Z [Description] Make and share this Carrot Souffle recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Healthy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["carrots", "sugar", "eggs", "vanilla", "nutmeg", "cinnamon", "salt"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 296.5 [FatContent] 9.8 [SaturatedFatContent] 5.4 [CholesterolContent] 88.4 [SodiumContent] 532.1 [CarbohydrateContent] 49.8 [FiberContent] 4.4 [SugarContent] 40.7 [ProteinContent] 4.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400°F. Cook peeled carrots until soft. Place in food processor; add remaining ingredients and process until smooth. Bake for about 30 minutes.
[Name] Carrot Casserole [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-24T12:14:00Z [Description] Make and share this Carrot Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", NA, "1 - 1 1/2", "1/8"] [RecipeIngredientParts] ["carrots", "Velveeta cheese", "margarine", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 258.2 [FatContent] 20.7 [SaturatedFatContent] 8.2 [CholesterolContent] 30.0 [SodiumContent] 656.3 [CarbohydrateContent] 13.8 [FiberContent] 3.2 [SugarContent] 7.7 [ProteinContent] 5.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt margarine and cheese, stirring constantly. Pour water off cooked carrots; place in a casserole. Sprinkle Post Toasties (crumbs] over top. Dot with butter. Bake at 350 degrees until it's bubbly.
[Name] Holiday Carrot Salad [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-24T12:14:00Z [Description] Make and share this Holiday Carrot Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Christmas", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1/3", "3", "1/4", "3", "1/2"] [RecipeIngredientParts] ["carrots", "raisins", "mayonnaise", "cinnamon", "nutmeg"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 82.2 [FatContent] 2.7 [SaturatedFatContent] 0.4 [CholesterolContent] 1.9 [SodiumContent] 86.6 [CarbohydrateContent] 15.2 [FiberContent] 2.4 [SugarContent] 8.6 [ProteinContent] 0.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients together and chill for a few hours. T his is really good so different to the usual carrot salad.
[Name] Warr-Shu-Gai Almond Boneless Chicken [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-24T12:19:00Z [Description] Warr Shu Gai or Almond Boneless Chicken, like chop suey, is a Chinese-inspired American dish. So far as I have been able to determine, it originated in Detroit. It was a favorite dish of my childhood there. Every Cantonese restaurant in the area serves it, but I've never been able to find it outside of Michigan. Descriptions of it to Chinese restaurant personnel elsewhere have been met with blank stares. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/25/26/picsZqihk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/25/26/RKFNmdwWTUyLPo8l6Kt9_received_10206111081470779.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/25/26/7ESKy6x1TaOahkpzgccW_RenderedImage.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/2526/xD92sDZvR7yZaPHilF6b_RenderedImage.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/25/26/picJAsFAw.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1", "4", "3", "3", "1 1/2", "3", "2", "3", "3", "3", "1/2", "1", "1", NA] [RecipeIngredientParts] ["skinless chicken breasts", "salt", "dry sherry", "cornstarch", "water", "chicken broth", "mushrooms", "butter", "soy sauce", "chicken bouillon granules", "cornstarch", "flour", "baking powder", "egg", "water"] [AggregatedRating] 4.5 [ReviewCount] 29.0 [Calories] 341.9 [FatContent] 14.2 [SaturatedFatContent] 6.9 [CholesterolContent] 145.1 [SodiumContent] 1654.4 [CarbohydrateContent] 18.7 [FiberContent] 0.3 [SugarContent] 0.9 [ProteinContent] 31.6 [RecipeServings] nan [RecipeYield] 4-6 [RecipeInstructions] ["Prepare sauce: In a small saucepan, stir together cornstarch and water until smooth.", "Gradually stir in chicken broth, mushrooms (if desired], butter, soy sauce and bouillon granules.", "Bring the mixture to a boil, stirring constantly.", "Let boil 1 minute. Keep warm.", "Prepare batter: Beat together cornstarch, flour, baking powder, egg and water until smooth.", "Coat each piece of chicken with batter.", "Pour vegetable oil into a large skillet or wok to the depth of 1/2 inch; heat to 375 degrees.", "Cook coated chicken pieces in oil, turning once, until golden -- 5 to 7 minutes.", "Drain on pa per towels.", "Cut chicken diagonally into strips.", "Reassemble strips in chicken breast shapes and place on a bed of shredded lettuce. Sprinkle with almonds and green onion.", "Spoon sauce over chicken and serve immediately.", "Makes four to six servings.", "It's been some time since I last made this, but I recall that the batter seemed not quite the same, but the rest is authentic. This can also be made with duck, in which case it becomes Warr Shu Opp." ]
[Name] Chicken Soup [AuthorId] 1866 [AuthorName] Helen Watson1 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-24T12:22:00Z [Description] Make and share this Chicken Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "European", "< 15 Mins"] [RecipeIngredientQuantities] ["275", "2", "1", NA, "1", "25", "25", "900", "1", "1"] [RecipeIngredientParts] ["raw chicken", "fresh tarragon", "lemon, zest of", "pepper", "butter", "plain flour", "milk", "watercress"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 482.3 [FatContent] 36.6 [SaturatedFatContent] 15.0 [CholesterolContent] 108.3 [SodiumContent] 508.9 [CarbohydrateContent] 17.1 [FiberContent] 0.3 [SugarContent] 0.1 [ProteinContent] 20.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mince the chicken, mix in the tarragon, lemon zest and pepper. Beat in the egg white, form the mixture into small balls using your hands. Place the butter, flour, milk and crumbled stock cube in a saucepan, heat stirring until soup boils, thickens and is smooth. Add pepper to taste. Drop in the chicken balls and boil for 4-5 minutes. Just before serving add watercress leaves to the soup. Serve hot with brown bread.
[Name] Four Grain Muffins [AuthorId] 1864 [AuthorName] quotequotecarolreu [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-24T12:24:00Z [Description] Make and share this Four Grain Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "High In...", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] [NA, "3/4", "1/2", "1/2", "1/4", "3", "3 1/2", "1/2", "1", "1/4", "1"] [RecipeIngredientParts] ["all-purpose flour", "cornmeal", "brown sugar", "baking powder", "salt", "1% low-fat milk", "canola oil", "egg"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 130.8 [FatContent] 5.7 [SaturatedFatContent] 0.7 [CholesterolContent] 18.6 [SodiumContent] 220.2 [CarbohydrateContent] 18.5 [FiberContent] 1.6 [SugarContent] 4.5 [ProteinContent] 3.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400. Lightly coat muffin tins with cooking spray, or insert with liners. In a large bowl, stir together the all purpose flour, rye flour, oat bran, cornmeal, sugar, baking powder, and salt until well combined. Make a well in the center of the flour mixture. In a small bowl, stir together the milk, oil, and egg, then pour the mixture into the well of the dry ingredients. Stir until just combined. Spoon the batter into the muffin cups filling them 2/3 full. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 5 minutes, then turn them out onto a wire rack to cool.
[Name] Cheese Straws [AuthorId] 1866 [AuthorName] Helen Watson1 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-24T12:29:00Z [Description] Make and share this Cheese Straws recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["110", "1/4", "1/4", NA, "65", "50", "1", "2 -3"] [RecipeIngredientParts] ["plain flour", "mustard powder", "salt", "cayenne pepper", "butter", "cheddar cheese", "water"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 1217.4 [FatContent] 74.6 [SaturatedFatContent] 45.4 [CholesterolContent] 357.5 [SodiumContent] 1364.2 [CarbohydrateContent] 106.3 [FiberContent] 3.8 [SugarContent] 0.8 [ProteinContent] 29.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Sift the flour, mustard powder, salt and cayenne pepper into a bowl.", "Cut the butter into the flour and rub in until the mixture resembles fine breadcrumbs.", "Add the cheese and mix the ingredients together.", "Mix to a stiff paste with the egg yolk and water.", "Turn out onto a floured work surface. Knead quickly until smooth and crack-free. Wrap in a polyethylene bag or foil.", "Chill for 30 minutes before using.", "Roll out, cut into strips and place on a baking sheet. Bake at 200 C / 400 F / Gas 6 for 15 minutes until golden brown." ]
[Name] Pumpkin Soup II [AuthorId] 1866 [AuthorName] Helen Watson1 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-22T05:01:00Z [Description] Make and share this Pumpkin Soup II recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Free Of...", "< 15 Mins"] [RecipeIngredientQuantities] ["900", "1", "1/2", "100", "1", "1", "600", "2", "300", NA, NA] [RecipeIngredientParts] ["pumpkin", "onion", "turmeric", "tomatoes", "sugar", "nutmeg", "milk", "cornflour", "parsley"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 223.0 [FatContent] 8.2 [SaturatedFatContent] 5.1 [CholesterolContent] 30.2 [SodiumContent] 111.0 [CarbohydrateContent] 30.6 [FiberContent] 2.0 [SugarContent] 9.4 [ProteinContent] 10.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place the pumpkin, onion, turmeric, tomatoes, sugar, nutmeg and milk in a large saucepan. Bring to the boil, cover and simmer for 15-20 minutes. Cool and puree in a processor or blender. Return to the rinsed saucepan. Blend the cornflour with a little yogurt. Add to the soup with the remaining yogurt. Bring to the simmering point but do not boil. Serve garnished with parsley and a swirl of yogurt.
[Name] Peanut Butter Pie [AuthorId] 1809 [AuthorName] Dale Goodman [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-24T12:29:00Z [Description] Make and share this Peanut Butter 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/25/32/pic9NvGfh.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "Kid Friendly", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/4", "1/4", "1/4", "1", "1", "1", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["sugar", "butter", "margarine", "cream cheese", "creamy peanut butter", "sugar", "butter", "margarine", "vanilla extract", "heavy cream", "chocolate"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 998.2 [FatContent] 72.3 [SaturatedFatContent] 33.7 [CholesterolContent] 154.6 [SodiumContent] 580.3 [CarbohydrateContent] 80.4 [FiberContent] 2.6 [SugarContent] 46.9 [ProteinContent] 16.6 [RecipeServings] nan [RecipeYield] 1 9 inch pie [RecipeInstructions] Combine crust ingredients; press into a 9-inch pie plate. Bake at 375* for 10 minutes. Cool. In a mixing bowl, beat cream cheese, peanut butter, sugar, butter and vanilla until smooth. Fold in whipped cream. Gently spoon into crust. Garnish with chocolate or cookie crumbs if desired. Refrigerate.
[Name] Hot Pepper Chicken Marinade [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-24T12:36:00Z [Description] Hot Pepper Chicken Marinade Make this marinade two days ahead! If you like extra fire, add more chili peppers or hot pepper sauce. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Very Low Carbs", "High Protein", "High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "2", "1/3", "1/2", "1/2", "1/2", "1/2", "1/2", "8"] [RecipeIngredientParts] ["hot red chili peppers", "garlic", "olive oil", "lemon juice", "dried basil", "thyme", "tarragon", "marjoram", "boneless skinless chicken breasts"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 221.5 [FatContent] 10.6 [SaturatedFatContent] 1.6 [CholesterolContent] 68.4 [SodiumContent] 78.8 [CarbohydrateContent] 3.2 [FiberContent] 0.4 [SugarContent] 1.3 [ProteinContent] 27.7 [RecipeServings] nan [RecipeYield] 8 [RecipeInstructions] ["Remove seeds from hot chili peppers (wear rubber gloves to do this] and finely chop peppers.", "Combine peppers and remaining marinade ingredients in a small bowl.", "Cover and refrigerate for 2 days to allow the flavours to blend.", "Makes enough marinade for 8 boneless skinless chicken breasts.(~2 lbs]. Put chicken breasts in a closable plastic bag and pour in the marinade. Seal bag and marinate overnight in the refrigerator.", "Remove chicken from marinade and discard leftover marinade. Grill chicken over medium heat for 5-7 minutes per side. Makes 8 servings." ]
[Name] One-Pot Cabbage Soup [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-21T22:29:00Z [Description] Make and share this One-Pot Cabbage Soup recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["500", "12", "12", "6", "6", "500", "250", "1/2", NA, NA] [RecipeIngredientParts] ["rindless smoked streaky bacon", "potatoes", "turnips", "green beans", "green peas", "savoy cabbage", "other green loose-leafed cabbage", "black pepper", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 808.2 [FatContent] 38.4 [SaturatedFatContent] 12.7 [CholesterolContent] 56.7 [SodiumContent] 823.7 [CarbohydrateContent] 95.8 [FiberContent] 17.8 [SugarContent] 17.7 [ProteinContent] 23.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put bacon, potato, carrot, turnip and onion in a heavy saucepan. Cover with cold water, bring to a boil and simmer very gently for 45 minutes. Raise heat to a bubbling boil and add beans. After 5 minutes add peas. After another 5 minutes add cabbage. Reduce heat and simmer a further 10 minutes. Lift out bacon, cut into small pieces and return to pot. Taste for salt and season with pepper and nutmeg. Serve with good sourdough bread.
[Name] Coca Cola Brownies [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 1999-10-21T22:29:00Z [Description] Make and share this Coca Cola Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "1", "3", "1", "1/2", "2", "1", "1 1/2", "1", "1", "1", "3", "1", "6", "1"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "butter", "margarine", "buttermilk", "eggs", "baking soda", "miniature marshmallows", "vanilla", "margarine", "vanilla", "powdered sugar"] [AggregatedRating] 4.0 [ReviewCount] 8.0 [Calories] 374.4 [FatContent] 18.9 [SaturatedFatContent] 7.0 [CholesterolContent] 36.0 [SodiumContent] 261.9 [CarbohydrateContent] 50.0 [FiberContent] 1.1 [SugarContent] 38.8 [ProteinContent] 3.2 [RecipeServings] nan [RecipeYield] 24 brownies [RecipeInstructions] ["Combine flour and sugar in large bowl.", "Heat butter, cocoa and Coca Cola to boiling point; pour over sugar mixture.", "Mix buttermilk, eggs, baking soda, marshmallows and vanilla and add to mixture. Mix well. Batter will be thin.", "Pour into a greased and floured 9x13-inch pan and bake 30 minutes at 375 degrees F.", "Frosting: Combine margarine, cocoa and Coca-Cola and heat to boiling.", "Pour over sugar.", "Blend with mixer until smooth; add nuts and vanilla.", "Pour over cake while frosting is still hot. Cool and cut into squares." ]
[Name] Cucumber and Cheddar Cheese Sandwiches [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 1999-10-24T12:38:00Z [Description] Make and share this Cucumber and Cheddar Cheese Sandwiches recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "European", "Very Low Carbs", "Low Protein", "Low Cholesterol", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["English cucumber", "white cheddar cheese", "butter", "mayonnaise", "salt", "black pepper"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Peel cucumber skin and cut thin round slices. Spread butter or mayonnaise on two slices of baked bread. Cut Cheddar cheese into thin slices and place on of the slices until thoroughly covered. Then place the thin slices of cucumbers on top of the cheese and add salt and pepper on top of the cucumbers only. Place the second (buttered or mayonnaised] slice on top of the cucumbers and cut in half.
[Name] Decadent Apple Pie [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT55M [PrepTime] PT35M [TotalTime] PT1H30M [DatePublished] 1999-10-21T22:31:00Z [Description] Use your favourite apple variety, just make a note to alter the amount of sugar based upon the sweetness of the apples used! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/25/37/picDd0jOH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/25/37/BFoB8VdyQeyoIzpBgypW_20190105_191950.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/2537/WX8TDAwhSpyh5sbTOd9J_20190105_191950.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/25/37/picqm7TI5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/25/37/picoq1BAw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/25/37/picGYx3Hi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/25/37/picvVi1kn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/25/37/picXNquNj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/25/37/picZyDGzc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/25/37/picRy6WFC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/25/37/picNpmgW4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/25/37/pic7JlMy5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/25/37/pic4thyyG.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "Low Protein", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["7", "1", "2", "1 1/2", "1/4", "1", "2", "2", "2/3", "1/2", NA] [RecipeIngredientParts] ["apples", "sugar", "flour", "cinnamon", "nutmeg", "lemon zest", "butter", "flour", "butter", "shortening", "salt", "cold water"] [AggregatedRating] 5.0 [ReviewCount] 88.0 [Calories] 645.9 [FatContent] 27.5 [SaturatedFatContent] 11.5 [CholesterolContent] 31.8 [SodiumContent] 231.2 [CarbohydrateContent] 98.2 [FiberContent] 7.5 [SugarContent] 55.6 [ProteinContent] 5.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Pastry for double crust pie-------------. Combine flour, lard and salt with a pastry blender or fork until balls are the size of a large pea. Add cold water by the spoonful and blend until the bowl starts to clean itself as you work the dough. Then it is ready for rolling. Preheat oven to 450°F. Combine sliced apples with sugar, flour, cinnamon, nutmeg and lemon rind. Line pie plate with unbaked pie crust, trim pastry, crimp to edge of pie plate. Fill pie crust with apple mixture and dot with softened butter. Brush crust edge with water and place pie crust top on top of pie, crimp to the bottom crust. Make some slits in the top crust for steam to escape. Bake for 10 minutes. Turn oven down to 350°F and bake for 45 minutes longer.
[Name] Pineapple Freeze [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-21T22:31:00Z [Description] Make and share this Pineapple Freeze recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Dessert", "Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] "16" [RecipeIngredientParts] "pineapple" [AggregatedRating] nan [ReviewCount] nan [Calories] 226.2 [FatContent] 0.6 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 4.7 [CarbohydrateContent] 59.5 [FiberContent] 6.6 [SugarContent] 43.6 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Place unopened can of pineapple in freezer until hard. Then, place under hot running water for 30 seconds and remove from can. Place in blender half at a time and blend to slush consistency.
[Name] Pineapple Milkshake [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-21T22:31:00Z [Description] Make and share this Pineapple Milkshake recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Beverages", "Dessert", "Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Summer", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["20", "2", "1", "1/8"] [RecipeIngredientParts] ["pineapple", "fat free vanilla ice cream", "skim milk", "cinnamon"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 76.9 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 1.0 [SodiumContent] 30.2 [CarbohydrateContent] 17.7 [FiberContent] 1.7 [SugarContent] 10.9 [ProteinContent] 2.6 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] In a food processor, combine pineapple, ice cream, milk, and cinnamon. Process until smooth.
[Name] Applesauce Raisin Bars [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT22M [PrepTime] PT10M [TotalTime] PT32M [DatePublished] 1999-10-24T12:45:00Z [Description] Make and share this Applesauce Raisin Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Low Protein", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2/3", NA, "1/2", "1", "1", "1/4", "1", "1/2", "3", "1 1/2", "1", "1"] [RecipeIngredientParts] ["flour", "brown sugar", "baking soda", "salt", "cinnamon", "applesauce", "vegetable shortening", "egg", "raisins", "butter", "powdered sugar", "vanilla", "milk"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 248.7 [FatContent] 7.8 [SaturatedFatContent] 3.2 [CholesterolContent] 23.3 [SodiumContent] 139.4 [CarbohydrateContent] 44.3 [FiberContent] 0.9 [SugarContent] 30.3 [ProteinContent] 1.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients (except raisins] in a bowl. Stir in raisins. Bake in a 7 x ll\" baking pan. 350 degrees 20-25 mins. Topping: Brown butter in a small pan. Whisk in powdered sugar, vanilla and milk. Frost cooled cake.
[Name] Oriental Style One-Dish Dinner [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-24T12:48:00Z [Description] Oriental Style One-Dish Dinner For entertaining, make this in your fanciest skillet or flameproof casserole to take right to the table from the stove. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "8", "6", "1", "1/3", "1 1/2", "2", "1", "1/2", "1", NA, "4"] [RecipeIngredientParts] ["ground pork", "Chinese cabbage", "cabbage", "carrots", "onion", "mushrooms", "water chestnuts", "soy sauce", "short-grain rice", "zucchini", "asparagus", "salt", "pepper", "green onions"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 467.6 [FatContent] 17.7 [SaturatedFatContent] 6.4 [CholesterolContent] 56.9 [SodiumContent] 1466.8 [CarbohydrateContent] 54.1 [FiberContent] 4.6 [SugarContent] 6.1 [ProteinContent] 22.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Lightly oil wok or skillet; add pork and stir-fry until meat is no longer pink. Stir in cabbage, carrots, onion, mushrooms, water chestnuts and ginger; stir-fry for 2 minutes. Mix in soy sauce, then rice; stir gently. Pour in stock. Cover tightly and simmer about 20 to 25 minutes until liquid is almost absorbed. Stir in zucchini and asparagus; continue to cook about 5 minutes longer. Season with salt, and pepper to taste. Serve garnished with green onions.
[Name] New England Fish Chowder [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-24T12:50:00Z [Description] Make and share this New England Fish Chowder recipe from Food.com. [Images] character(0) [RecipeCategory] Chowders [Keywords] ["Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1", "2", "3/4", "1"] [RecipeIngredientParts] ["bacon", "onion", "potato", "salt", "pepper"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 167.3 [FatContent] 4.7 [SaturatedFatContent] 2.1 [CholesterolContent] 51.7 [SodiumContent] 411.6 [CarbohydrateContent] 9.6 [FiberContent] 0.8 [SugarContent] 4.9 [ProteinContent] 20.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut fillets into 1/2 - 1 inch cubes. Fry the bacon until it is crisp. Add the onions and brown them slightly. Add the potatoes, and water to just cover, and cook for 10 minutes or until the potatoes are slightly tender. Add the fish and cook until it flakes easily with a fork. Add the milk and seasonings and reheat. Serve immediately with chopped parsley sprinkled over the top.
[Name] Tuna Noodle Casserole Delight [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT50M [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 1999-10-24T12:52:00Z [Description] Make and share this Tuna Noodle Casserole Delight 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/25/43/pic0FaTsR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/25/43/picqmhLoF.jpg"] [RecipeCategory] Tuna [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "2", "1", "1/2", "10 3/4", "6", "2", "1/4"] [RecipeIngredientParts] ["water", "salt", "skim milk", "tuna in water", "frozen green peas"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 120.3 [FatContent] 1.4 [SaturatedFatContent] 0.3 [CholesterolContent] 12.9 [SodiumContent] 622.6 [CarbohydrateContent] 14.3 [FiberContent] 4.1 [SugarContent] 4.5 [ProteinContent] 12.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Prepare a 2-quart casserole dish with cooking spray; set aside. Heat water to boiling. Add noodles and salt. Boil for 9 minutes and drain. Add milk to soup and mix well. Arrange half of noodles, half of tuna, half of peas, and half of soup mixture in layers in prepared dish. Repeat layers. Sprinkle bread crumbs on top. Bake for 30 minutes.
[Name] Pumpkin Spice Cake [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-24T12:53:00Z [Description] Make and share this Pumpkin Spice Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1/4", "1 3/4", "1/2", NA, "1/2", "1", "1", "1", "1 1/2", "1 1/2", "2", "2", "1", "1/4", "1 1/4"] [RecipeIngredientParts] ["margarine", "granulated sugar", "applesauce", "egg substitute", "low-fat buttermilk", "pumpkin puree", "orange, rind of", "vanilla", "all-purpose flour", "whole wheat flour", "cinnamon", "baking soda", "raisins", "icing sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 242.7 [FatContent] 3.4 [SaturatedFatContent] 0.7 [CholesterolContent] 0.3 [SodiumContent] 202.8 [CarbohydrateContent] 51.9 [FiberContent] 2.2 [SugarContent] 29.9 [ProteinContent] 3.5 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] ["Beat sugar with margarine, using electric mixer.", "Add egg, beating until light. Beat in buttermilk, pumpkin, orange rind and vanilla.", "Combine flours, cinnamon, baking soda and raisins.", "Stir into pumpkin mixture until combined.", "Bake in lightly-greased and floured 10-inch Bundt pan at 325 degrees for 60 to 65 minutes or until toothpick inserted in centre comes out clean.", "Cool 20 minutes and remove from pan.", "Glaze: Blend icing sugar with orange juice. Drizzle over cooled cake." ]
[Name] Stuffed Zucchini [AuthorId] 1629 [AuthorName] Joy Boss [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 1999-10-23T13:48:00Z [Description] Make and share this Stuffed Zucchini 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/25/45/picluTm47.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/25/45/01504817212.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/25/45/01491064995.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/25/45/01472058445.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/25/45/picc5wtHv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/25/45/pic9U8EqV.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Summer", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["7", "1/2", "1/4", "1/2", "1", "1", "1", "1/2", "3/4", "1/8", NA] [RecipeIngredientParts] ["fresh zucchini", "onion", "olive oil", "fresh mushrooms", "garlic clove", "cream cheese", "egg", "parmesan cheese", "fresh parsley", "pepper", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 49.0 [Calories] 192.9 [FatContent] 15.3 [SaturatedFatContent] 5.0 [CholesterolContent] 46.2 [SodiumContent] 178.7 [CarbohydrateContent] 8.7 [FiberContent] 2.4 [SugarContent] 6.0 [ProteinContent] 7.2 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] ["Slice zucchini in half lengthwise. Scoop out insides leaving about 1/4-in shell.", "Finely chop zucchini pulp; set aside. Saute onion in oil in large heavy skillet. Add mushrooms, garlic and reserved chopped zucchini; cook over medium heat until most of moisture evaporates.", "Add cream cheese, egg, Parmesan, parsley, and pepper.", "Mix well; cook for about 10 minutes.", "Cool filling slightly and fill zucchini shells.", "Sprinkle with additional Parmesan cheese. Place on jelly roll pans; bake for 30 minutes at 350°F until bubbly and golden brown on top." ]
[Name] Peanut Butter Cream Pie [AuthorId] 1867 [AuthorName] Amanda McComb [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 1999-10-23T19:02:00Z [Description] Make and share this Peanut Butter Cream Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "Kid Friendly", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "8", "1", "3/4", "2", "1", "3", "2"] [RecipeIngredientParts] ["cream cheese", "sweetened condensed milk", "peanut butter", "vanilla", "heavy cream", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 955.9 [FatContent] 67.5 [SaturatedFatContent] 30.1 [CholesterolContent] 128.9 [SodiumContent] 622.0 [CarbohydrateContent] 73.4 [FiberContent] 3.0 [SugarContent] 54.8 [ProteinContent] 20.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] FILLING: Beat cream cheese - beat in condensed milk, peanut butter and vanilla. Whip heavy cream and fold into cream cheese mixture. Melt together chopped milk chocolate and heavy cream. Drizzle over top. Refrigerate until ready to serve.
[Name] Good Ol' Grits Pie [AuthorId] 1860 [AuthorName] The George Family [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 1999-10-23T21:52:00Z [Description] Make and share this Good Ol' Grits Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "4", "2", "1", "1", "1"] [RecipeIngredientParts] ["quick-cooking grits", "brown sugar", "flour", "eggs", "milk", "butter", "margarine", "pure vanilla extract", "white vinegar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 347.6 [FatContent] 12.4 [SaturatedFatContent] 4.4 [CholesterolContent] 55.2 [SodiumContent] 176.8 [CarbohydrateContent] 54.2 [FiberContent] 0.7 [SugarContent] 27.0 [ProteinContent] 5.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 degrees F. In a bowl, combine the grits, brown sugar, flour, and eggs. Blend well, then stir in the milk and butter or margarine. Add the vanilla and vinegar, and blend well. Pour the mixture into the pie shell and bake for 35 to 40 minutes, or until the center is just set. Let cool briefly, then serve while still warm. Serve warm by itself or topped with ice cream.
[Name] Sweet Tamales [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-23T21:58:00Z [Description] Make and share this Sweet Tamales recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["32", "1", "1", "3", "1 1/2", "1/2", "1 1/2", "1 1/2", "1/4", "2/3", "2/3"] [RecipeIngredientParts] ["salt", "masa harina mix", "water", "brown sugar", "baking powder", "cinnamon", "nutmeg", "pecans", "raisins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 96.2 [FatContent] 8.1 [SaturatedFatContent] 2.7 [CholesterolContent] 6.1 [SodiumContent] 91.3 [CarbohydrateContent] 6.2 [FiberContent] 0.4 [SugarContent] 5.2 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] 32 tamales [RecipeInstructions] ["Soak husks according to directions in Basic Tamales.", "For tamale dough: Beat lard and salt until fluffy.", "Slowly beat in masa mix alternately with water until very light and fluffy.", "Add brown sugar, baking powder, cinnamon and nutmeg, mixing until well blended.", "To assemble tamales: Drain corn husks; pat dry.", "Spread 2 tablespoons dough on center of husks, forming a 3 x 2-inch rectangle and spreading completely to right edge. Spoon 1 teaspoon each pecans and raisins lengthwise down center of rectangle. To enclose and steam tamales, proceed according to directions in Basic Tamales." ]
[Name] Shrimp Dip [AuthorId] 1869 [AuthorName] dianna odonoughue [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-24T06:46:00Z [Description] Make and share this Shrimp Dip recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "8", "2", "1", "1", "1"] [RecipeIngredientParts] ["gelatin", "cream cheese", "shrimp", "mayonnaise", "celery", "onion"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 1978.9 [FatContent] 158.3 [SaturatedFatContent] 55.9 [CholesterolContent] 311.0 [SodiumContent] 3673.7 [CarbohydrateContent] 124.0 [FiberContent] 8.0 [SugarContent] 55.5 [ProteinContent] 28.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Heat soup, dissolve gelatin stirring constantly until dissolved. Let cool slightly, put in mixer with cream cheese and mayonnaise and mix. By hand add shrimp, celery and onion and mix. Serve with crackers. May be frozen. Grease container and pour into a mold to set in refrigerator, and then unmold to serve.
[Name] Low-Fat Creamy Macaroni & Cheese [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-25T05:29:00Z [Description] Make and share this Low-Fat Creamy Macaroni & Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Kid Friendly", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "4", "1", "3/4", "1/3", "1/4", "1", "1", "1", "1", "1/4", "1", "2", "1/2"] [RecipeIngredientParts] ["elbow macaroni", "reduced-fat monterey jack cheese", "nonfat cottage cheese", "nonfat sour cream", "skim milk", "onion", "light margarine", "dry mustard", "black pepper", "paprika"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 334.5 [FatContent] 3.8 [SaturatedFatContent] 1.9 [CholesterolContent] 13.2 [SodiumContent] 357.7 [CarbohydrateContent] 52.0 [FiberContent] 2.1 [SugarContent] 6.3 [ProteinContent] 21.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Coat a two-quart casserole dish with non-stick spray.", "Cook macaroni according to package directions.", "Drain macaroni, reserving two tablespoons cooking water.", "Toss macaroni with reserved cooking water, cheeses, sour cream, milk, onions, egg white, margarine, cheese-flavored granules, mustard and peppers until well combined.", "Spoon into casserole dish.", "Sprinkle with cracker crumbs and paprika.", "Cover.", "Bake casserole at 350 degrees for 25 minutes.", "Uncover and bake until golden brown an d bubbly, about five minutes." ]
[Name] Gold Medal Caramel Bars [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT25M [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 1999-10-24T21:54:00Z [Description] Make and share this Gold Medal Caramel Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "12 1/4", "2"] [RecipeIngredientParts] character(0) [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 4.2 [FatContent] 0.3 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 0.1 [CarbohydrateContent] 0.6 [FiberContent] 0.1 [SugarContent] 0.5 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 24 bars [RecipeInstructions] Preheat oven to 350°. Prepare a 9 x 13 pan with cooking spray; set aside. In a mixing bowl, combine cake mix and sweetened condensed milk. Batter will be thick. Press 2/3 of batter into prepared pan. Bake for 8 minutes. Remove from oven and pour caramel topping over cake. Sprinkle with chocolate chips. Crumble remaining batter over top. Bake for 17 minutes more or until top is dry to the touch. Cool.
[Name] Cilantro Lime Soup [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-24T21:54:00Z [Description] Make and share this Cilantro Lime Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "5", "1", "1/4", "1/2", "1", "2", "1/4", "1", NA, NA] [RecipeIngredientParts] ["dried chipotle chiles", "canned chipotle chile puree", "tomatoes", "chicken breast", "chicken broth", "chili powder", "cilantro", "cilantro", "corn", "garlic", "lime juice", "onion", "sour cream", "tortilla chip strips"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 223.0 [FatContent] 8.0 [SaturatedFatContent] 2.2 [CholesterolContent] 36.3 [SodiumContent] 1021.6 [CarbohydrateContent] 19.1 [FiberContent] 3.0 [SugarContent] 5.0 [ProteinContent] 20.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat broth in medium pot. Add onion, garlic, chili powder, tomatoes, bunch cilantro and chile. Simmer for 15 minutes. Add chicken and simmer until cooked (about 10 minutes]. Discard bunch cilantro. Add corn and cook 2-3 minutes. Add chopped cilantro and lime juice. Garnish with sour cream and baked tortilla strips (cut corn tortillas in strips, spray with cooking spray, bake in 350 degree oven until crisp].
[Name] Whipped Potatoes [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-24T21:55:00Z [Description] Make and share this Whipped Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["2 1/2", "1/4", "2", "2", "1/2", "1/4", NA, "1"] [RecipeIngredientParts] ["potatoes", "skim milk", "nonfat sour cream", "salt", "fresh black pepper", "paprika", "fresh parsley leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 155.2 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.7 [SodiumContent] 215.4 [CarbohydrateContent] 34.5 [FiberContent] 4.2 [SugarContent] 1.9 [ProteinContent] 4.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ..Place the potatoes in a five quart pan. Add cold water to 1 inch above the potatoes. Place the pan over high heat and bring the water to a boil. Reduce the heat and simmer for about 20 minutes. When potatoes pierce easily with a fork, remove from the pan from the stove and drain. ..Place the drained potatoes into the large bowl of an electric mixer. At low speed, begin to break up the potatoes. As the potatoes break up, slowly raise the speed of the mixer to medium. Add the milk, Butter Buds, nonfat sour cream, salt and pepper and mix until smooth. Spoon the whipped potatoes into a warmed serving bowl and dust with the papri ka and parsley.
[Name] Pump Cake [AuthorId] 1572 [AuthorName] Ed Paulhus [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-25T05:31:00Z [Description] This type of dessert was developed in the south. It was often called a "dump" cake. We prefer Pump cake as it will pump you up with carbohydrates. (Thanks to GramaCar for filling in the missing steps!) [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 15 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "5"] [RecipeIngredientParts] ["light cherry pie filling", "mandarin oranges", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 134.2 [FatContent] 6.6 [SaturatedFatContent] 3.0 [CholesterolContent] 10.2 [SodiumContent] 145.8 [CarbohydrateContent] 18.9 [FiberContent] 1.2 [SugarContent] 12.0 [ProteinContent] 1.5 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] First place the cherries, and mandarin oranges (not drained] into a buttered 9 1/2 x 13 inch cakepan. , Sprinkle the dry cake mix over the top of the fruit Put pats of the butter on the top of the dry cake mix. Place in a 350 degree oven for approx 50 to 60 minutes.
[Name] Rice Pudding with Fresh Fruit [AuthorId] 1572 [AuthorName] Ed Paulhus [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-25T05:35:00Z [Description] Make and share this Rice Pudding with Fresh Fruit recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Short Grain Rice", "Rice", "Pears", "Fruit", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "3", "1/4", "1/4", "1", "1", "2", NA, "1"] [RecipeIngredientParts] ["short-grain rice", "milk", "sugar", "salt", "vanilla extract", "Pernod", "pastis", "pears", "raspberries", "anise seed"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1231.7 [FatContent] 28.1 [SaturatedFatContent] 16.9 [CholesterolContent] 102.5 [SodiumContent] 945.1 [CarbohydrateContent] 216.1 [FiberContent] 13.4 [SugarContent] 83.0 [ProteinContent] 32.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a saucepan, combine rice, milk, sugar, and salt. Cook over medium heat until mixture begins to bubble. Reduce heat and cover. Cook 1 hour, stirring occasionally. Remove from heat. Add vanilla and Pernod. Cool, then refrigerate at least 3 hours. Halve pears lengthwise, slice thinly, and spread out into a fan shape. Place pear and rice pudding on plates, and garnish with raspberries and anise seeds.
[Name] Confetti Coleslaw [AuthorId] 1572 [AuthorName] Ed Paulhus [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 1999-10-25T05:33:00Z [Description] As you celebrate your winning time, your oxygen consumption may have hit an all-time high. This side dish filled with antiozidants is an essential component of your victory meal. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/25/60/picBa36Cc.jpg" [RecipeCategory] Summer [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "1 1/2", "1 1/2", "1 1/2", "3", "1/2"] [RecipeIngredientParts] ["low-fat mayonnaise", "plain nonfat yogurt", "fresh lemon juice", "sugar", "herb seasoning mix", "red cabbage", "green cabbage", "carrot"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 203.7 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 1.2 [SodiumContent] 148.4 [CarbohydrateContent] 46.7 [FiberContent] 6.3 [SugarContent] 35.2 [ProteinContent] 7.2 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] "In a large bowl, combine all the ingredients and serve."
[Name] Hawaiian Ambrosia Salad [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT24H [PrepTime] PT10M [TotalTime] PT24H10M [DatePublished] 1999-10-26T10:03:00Z [Description] Make and share this Hawaiian Ambrosia Salad recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/25/61/picSllOc8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/25/61/picnfnvzG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/25/61/picBTbvgW.jpg"] [RecipeCategory] Candy [Keywords] ["Dessert", "Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Healthy", "Easy"] [RecipeIngredientQuantities] ["10", "12", "20", "1 1/2", "8"] [RecipeIngredientParts] ["maraschino cherries", "mandarin oranges", "pineapple chunks", "mini marshmallows", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 289.8 [FatContent] 8.7 [SaturatedFatContent] 5.2 [CholesterolContent] 17.5 [SodiumContent] 35.1 [CarbohydrateContent] 54.1 [FiberContent] 3.3 [SugarContent] 45.2 [ProteinContent] 2.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Drain fruit well. Mix all ingredients together. Refrigerate for 24 hours. Be sure fruit is well drained or Ambrosia will be mushy.
[Name] Ambrosia Pie [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-10-26T10:03:00Z [Description] Make and share this Ambrosia Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", NA] [RecipeIngredientParts] ["sour cream", "miniature marshmallows", "crushed pineapple", "chocolate curls"] [AggregatedRating] nan [ReviewCount] nan [Calories] 456.3 [FatContent] 24.7 [SaturatedFatContent] 11.2 [CholesterolContent] 30.8 [SodiumContent] 279.1 [CarbohydrateContent] 57.4 [FiberContent] 1.4 [SugarContent] 38.6 [ProteinContent] 4.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine first three ingredients and pour into the prepared Crust. Sprinkle with Chocolate. Refrigerate So easy but so good.
[Name] Japanese Fruit Pie [AuthorId] 193853 [AuthorName] MirandaLee [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 1999-10-25T05:40:00Z [Description] Make and share this Japanese Fruit Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Asian", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "2", "3/4", "1", "1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["margarine", "eggs", "sugar", "cider vinegar", "raisins", "pecans", "coconut"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 529.6 [FatContent] 35.0 [SaturatedFatContent] 10.6 [CholesterolContent] 54.6 [SodiumContent] 322.3 [CarbohydrateContent] 52.2 [FiberContent] 3.3 [SugarContent] 34.1 [ProteinContent] 5.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Stir ingredients together in order given. Pour into formed 9\" pie shell. Bake at 325 for 40 minutes. To double the recipe, double all ingredients except margarine. - - - - - - - - - - - - - - - - - - NOTES : To double recipe, double all ingredients except butter. Do not use less than the amount listed for one pie, though.
[Name] Nuts & Dried Fruit Mooncake [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-25T05:37:00Z [Description] Please remember that these mooncake need to made with a mooncake mold. Nuts & Dried Fruit Mooncake - Traditional Taiwan Style Pastry Crust [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "100", "100", "1/2", "100", "60", "450", "100", "200", "2", "2", "2", "1", "1", "50", "50", "60", "80", "30", "30", "20", "1", "2", "1/2", "1", "1"] [RecipeIngredientParts] ["bread flour", "cake flour", "baking powder", "sugar water", "black dates", "water", "white grape wine", "wine", "flour", "sugar", "walnuts", "pine nuts", "raisins", "cooking wine", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4832.9 [FatContent] 278.4 [SaturatedFatContent] 40.9 [CholesterolContent] 332.4 [SodiumContent] 1356.3 [CarbohydrateContent] 522.4 [FiberContent] 47.6 [SugarContent] 168.6 [ProteinContent] 85.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Fillings: (A] Red Bean Filling 450g red bean paste (B] Dried Fruit & Nuts Filling: 100g pitted black dates 200 cc water 2 Tbsp white grape wine 2 Tbsp wine 2 Tbsp Sugar Syrup* 1 Tbsp flour 1 Tbsp glutinous flour 50g almond 50g sugar 60g toasted sesame 80g walnut 30g pine nuts 30g raisins 20g oil Light Color Pastry Shine Oil 1 egg yolk 2 tsp cooking wine , 1/2 tsp milk Dark Color Pastry Shine Oil 1 egg yolk 2 tsp cooking wine 1 sugar syrup, heated (like caramel sort ] Make filling. Cook the dates with the 200 cc water on low heat until all the water is absorbed. Add wines, syrup and flours. Cook to thicken. Remove the dates and mash . Cut raisins and other fruit and nuts into thin stripes or little pieces . Mix with the mashed dates . Shape into dough with hands. Let cool. Divide into 30 g balls. Make Pastry crust. Mix both type of flour and baking powder then sift and place it into a large bowl. Dig a hole in the middle of dough . Mix the sugar-water and oil and pour it into the hole. Slowly mix well. Then knead till the dough no longer sticky to hand and is shiny. Don't use too much force to knead. Divide dough into 12 portion . Each portion should weight 25g. On each piece of dough place the filling--either the red bean paste or the dried fruit/nuts filling. Sprinkle flour in mooncake mold. Place the mooncake into the mold and press into shape. Get rid of the extra flour on the mold. Then brush the top with the shine oil. Bake at 190C degree for 15 minutes. For red bean paste mooncake the crust is same as the above one. If no mold shape in round with hand Cantonese Style Mooncake ( Red Bean Paste with egg yolk ] Pastry : (A]2C cake flour , 1T milk powder , 2/5C fine sugar , 1/8t baking powder (B ] 1/3C oil , 1/2t salt , 1/3C honey , 1 egg yolk Filling: 900g Red bean paste , 20 Salted Egg Yolks Sieve ingredient (A] on the flour, dig a hole in the middle , add the (B] ingredients. Stir them and knead into a very soft dough. Cut into 10 portions. Divide the red bean paste into 10 portions , wrap 2 egg yolks into each of the portion.(before this the yolk may be dip with wine and bake in oven for 5 minutes]. Wrap each of the (2] into each of the (1]. Press into the mooncake mold , tip it out of the mold, apply beaten egg on the surface. Bake in oven bake for 20 minutes at 180C degree.
[Name] Chicken Noodle Soup [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT52M [PrepTime] PT10M [TotalTime] PT1H2M [DatePublished] 1999-10-26T10:03:00Z [Description] Make and share this Chicken Noodle Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1"] [RecipeIngredientParts] ["water", "chicken"] [AggregatedRating] 3.0 [ReviewCount] 5.0 [Calories] 83.8 [FatContent] 5.9 [SaturatedFatContent] 1.7 [CholesterolContent] 29.2 [SodiumContent] 29.5 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 7.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients in a saucepan and bring to a boil. Simmer 5 to 7 minutes over low heat. CHICKEN NOODLE SOUP 1 lb. (about] chicken breasts 2 (13 3/4 oz.] cans chicken broth 1/2 cup each chopped onion, carrots and celery 1 cup water medium egg noodles In large saucepan combine all ingredients except noodles. Simmer, covered, 30 minutes. Remove chicken and cut off bones and cut into small pieces. Add to soup. Stir in noodles. Simmer, covered, 15 minutes.
[Name] Chicken Soup II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 1999-10-26T10:03:00Z [Description] Make and share this Chicken Soup II recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "4", "1", "1", "1", "4", "2", "3", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["chicken breasts", "potatoes", "tomatoes", "frozen okra", "white corn", "carrots", "onions", "celery", "rice", "macaroni"] [AggregatedRating] nan [ReviewCount] nan [Calories] 733.0 [FatContent] 14.2 [SaturatedFatContent] 3.9 [CholesterolContent] 65.7 [SodiumContent] 497.6 [CarbohydrateContent] 116.8 [FiberContent] 12.8 [SugarContent] 11.8 [ProteinContent] 37.6 [RecipeServings] 6.0 [RecipeYield] 1 batch [RecipeInstructions] Place chicken in a stockpot and cover with water. Boil chicken until it falls off the bone. Remove bones and gristle. Set aside. Cook potatoes in fresh water until tender (not mushy]. Rinse. Cook carrots in broth until tender. Add remaining ingredients and cook at least another 30 minutes.
[Name] Dreamsicle Salad [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 1999-10-25T05:40:00Z [Description] Make and share this Dreamsicle Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Kid Friendly", "Roast", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2/3", "2/3", "2", "8", "1", "2", NA, "8"] [RecipeIngredientParts] ["sugar", "water", "apricot gelatin", "cream cheese", "pineapple", "apricots", "Cool Whip"] [AggregatedRating] nan [ReviewCount] nan [Calories] 295.9 [FatContent] 17.1 [SaturatedFatContent] 11.7 [CholesterolContent] 31.2 [SodiumContent] 99.9 [CarbohydrateContent] 35.5 [FiberContent] 1.4 [SugarContent] 32.7 [ProteinContent] 2.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine sugar and water and bring to a boil. Add gelatin and set aside to cool. In blender, combine cream cheese with pineapple and baby food and blend. Mix together gelatin and cream cheese mixtures. Fold in Cool Whip. Pour into mold or Pyrex 9 x 13-inch pan and refrigerate until set.
[Name] Curried Pumpkin Soup [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 1999-10-26T10:03:00Z [Description] Curried Pumpkin Soup This is a very tasty soup that keeps up to 3 days in the fridge, and freezes well. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1", "1", "2", "1", "1", "1", "4", "1", "1", NA] [RecipeIngredientParts] ["apples", "butter", "margarine", "onion", "garlic cloves", "curry powder", "cumin", "pumpkin puree", "chicken broth", "water", "white sugar", "sour cream", "yogurt"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 139.7 [FatContent] 3.4 [SaturatedFatContent] 1.6 [CholesterolContent] 5.1 [SodiumContent] 519.8 [CarbohydrateContent] 25.2 [FiberContent] 4.0 [SugarContent] 15.5 [ProteinContent] 4.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Melt butter or margarine in a large saucepan over medium heat. Add onion, garlic, curry, and cumin; saute, stirring often, until onion is soft and fragrant. Stir in apples, pumpkin, broth, water, and sugar.", "Bring to a boil, stirring often.", "Cover, and reduce heat to low.", "Simmer for 25 minutes, stirring occasionally.", "Puree soup in a food processor or a blender.", "Return soup to saucepan; reheat, covered, over low heat. Ladle soup into bowls, and swirl a little sour cream or yogurt in the center of each bowl." ]
[Name] Pumpkin Soup III [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 1999-10-26T10:03:00Z [Description] Make and share this Pumpkin Soup III recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "2", "1", "3", NA, NA, "1/2", NA, "3"] [RecipeIngredientParts] ["onions", "butter", "flour", "chicken broth", "half-and-half", "pumpkin puree", "salt", "pepper", "nutmeg"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 321.8 [FatContent] 25.8 [SaturatedFatContent] 14.5 [CholesterolContent] 70.8 [SodiumContent] 462.5 [CarbohydrateContent] 16.9 [FiberContent] 1.8 [SugarContent] 4.1 [ProteinContent] 8.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["First, steam a pumpkin, cut into pieces, for 30 to 45 minutes.", "Puree in electric mixer or food processor.", "Set aside. Can be prepared a day or two in advan ce. When ready to make the soup.", "Saute onions in butter in a large saucepan over low heat until soft. Sprinkle in flour and stir 2 to 3 minutes.", "Gradually add chicken broth, half and half, then pumpkin puree. Cook gently for 15 minutes.", "Salt and pepper to taste. Pour into bowls and top with dollop of whipped cream, a dusting of nutmeg and pumpkin seeds." ]
[Name] Creamy Pumpkin Soup [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-26T10:03:00Z [Description] Make and share this Creamy Pumpkin Soup recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "3/4", "3", "2", "1 1/2", "1/4", "1/8", "1/2"] [RecipeIngredientParts] ["water", "canned pumpkin", "green onions", "low-sodium instant chicken bouillon granules", "cinnamon", "ginger", "skim milk"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 34.8 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.6 [SodiumContent] 131.5 [CarbohydrateContent] 7.0 [FiberContent] 1.6 [SugarContent] 2.7 [ProteinContent] 1.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In 1 quart casserole, combine all ingredients, except milk. Mix well; cover. Microwave at High for 3 1/2 to 5 1/2 minutes or until bubbly and onions are just tender-crisp, stirring once. Stir in milk. Microwave at High for 30 seconds to 1 minute longer or until hot. Stir before serving. Makes 4 servings, 1/2 cup each.
[Name] Osso Bucco Alla Milanese [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-26T10:03:00Z [Description] Make and share this Osso Bucco Alla Milanese recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", NA, "4", "1", "1/2", "1/2", "1/2", "1", "1", "1/2", "1/2", "1/2", "1", "2", "1", "2", "1", "6"] [RecipeIngredientParts] ["flour", "butter", "salt", "pepper", "celery", "carrot", "onion", "garlic", "mushroom", "sage", "rosemary", "tomatoes", "white wine", "lemon, rind of", "parsley", "anchovy", "rice"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 855.9 [FatContent] 9.0 [SaturatedFatContent] 5.2 [CholesterolContent] 20.4 [SodiumContent] 478.5 [CarbohydrateContent] 161.5 [FiberContent] 4.0 [SugarContent] 3.1 [ProteinContent] 13.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Cut two veal shanks into 2-inch pieces.", "Roll shanks in flour and saute in butter over high heat until brown on all sides.", "Add salt, pepper, celery, onion, carrots, mushrooms, tomato, sage, and rosemary.", "Reduce heat, cover and braise for 10 minutes.", "Add white wine. Cover and gently simmer for 2 ho urs.", "The liquid should barely cover the meat. Just before serving, stir in the gremolada.", "This consists of the grated lemon rind, parsley, anchovy, and garlic. Serve with cooked rice." ]
[Name] Osso Bucco [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT12H [PrepTime] PT15M [TotalTime] PT12H15M [DatePublished] 1999-10-26T10:03:00Z [Description] Make and share this Osso Bucco recipe from Food.com. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "European"] [RecipeIngredientQuantities] ["4", "1", "3", "1", "1/4", "2", "1", "3", "1", "1/4", "1/4", "1/8"] [RecipeIngredientParts] ["lamb shanks", "garlic clove", "olive oil", "dry white wine", "tomato paste", "lemon, rind of", "carrots", "parsley", "dried marjoram", "dried oregano", "dried sage"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 132.5 [FatContent] 10.3 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 250.0 [CarbohydrateContent] 6.3 [FiberContent] 1.5 [SugarContent] 2.9 [ProteinContent] 2.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Roll shanks in flour; brown with garlic in hot oil in skillet. Add remaining ingredients to crockpot. Stir to mix. Add shanks. Cover pot and cook on LOW for 10 to 12 hours until shanks are tender. Garnish with parsley. Serve with pasta. NOTES : Prepared using lamb shanks. Delicious !
[Name] Chicken & Curried Couscous Skillet [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-25T05:54:00Z [Description] Make and share this Chicken & Curried Couscous Skillet recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1 1/2", "1 1/2", "1", "1", "1/4"] [RecipeIngredientParts] ["boneless skinless chicken breast", "cumin", "pepper", "chicken broth", "curry powder", "couscous", "raisins"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 363.3 [FatContent] 4.1 [SaturatedFatContent] 0.9 [CholesterolContent] 72.6 [SodiumContent] 454.0 [CarbohydrateContent] 46.2 [FiberContent] 4.3 [SugarContent] 7.3 [ProteinContent] 33.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sprinkle both sides of chicken breasts with cumin and pepper. Cook in non-stick skillet covered with cooking spray until done. Remove, cover and keep warm. In same skillet combine chicken broth, curry powder and mix well. Bring to a boil. Stir in couscous, peas and raisins. Place chicken on top, remove from heat, cover and let stand 5 minutes.
[Name] Cinnamon Raspberry Muffins [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-25T05:53:00Z [Description] Make and share this Cinnamon Raspberry Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Raspberries", "Berries", "Fruit", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "2 1/2", "1/8", "1/2", "1", "1", "2/3", "1/4", NA, "1/4", "1", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "salt", "sugar", "cinnamon", "egg", "low-fat buttermilk", "margarine", "sugar", "cinnamon"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 158.1 [FatContent] 4.5 [SaturatedFatContent] 1.0 [CholesterolContent] 16.1 [SodiumContent] 167.0 [CarbohydrateContent] 27.1 [FiberContent] 0.6 [SugarContent] 13.3 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] 12 muffins [RecipeInstructions] Preheat oven to 400. In medium-size mixing bowl. Combine first 5 ingredients; making a well in the centre of the mixture. Mix together egg, buttermilk, and margarine. Slowly add to flour mixture and stir until moistened. Coat muffin tray with cooking spray and spoon approx. 1 tablespoon of batter into each muffin cup. Then spoon approx. 1 tsp of raspberry jam into centre of each muffin cup (do not spread], and top with remaining batter. Mix together 1 Tbsp sugar and < teaspoon cinnamon; stirring well. Bake 20 to 25 minutes or until muffins spring back when touched. Remove from muffin cups immediately, and let cool on wire ra ck.
[Name] Blackened Chicken Salad [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-25T05:57:00Z [Description] Make and share this Blackened Chicken Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "3/4", "1/4", "1", "3", "1/4", "1/8", "1/4", "1/4", "3", "1", "1", "3", "1", "8"] [RecipeIngredientParts] ["tomatoes", "red bell peppers", "yellow bell pepper", "red onion", "sugar", "cider vinegar", "salt", "pepper", "lemon juice", "Dijon mustard", "water", "honey", "boneless skinless chicken breast", "sugar snap pea", "romaine lettuce"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 266.5 [FatContent] 4.6 [SaturatedFatContent] 0.8 [CholesterolContent] 72.6 [SodiumContent] 471.9 [CarbohydrateContent] 29.4 [FiberContent] 8.6 [SugarContent] 16.0 [ProteinContent] 29.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Combine first 7 ingredients.", "Cover and chill.", "Combine, lemon juice, mustard, water and honey in bowl.", "Cover and chill.", "Rub chicken with spicy seasoning Coat large heavy skillet with cooking spray.", "Heat over medium-high high until hot. Add chicken and cook 7 minutes on each side until done. Cut across grain into thin slices.", "Steam snap peas until al dente. Remove and cool under cold water.", "Place dressing ingredients in a large bowl Toss with snap peas and lettuce. Divide between plates Top with cooked chicken and tomato salad mixture." ]
[Name] Spicy Apple and Sultana Muffins [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-26T10:03:00Z [Description] Make and share this Spicy Apple and Sultana Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Apple", "Fruit", "Spicy", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1/4", "3/4", "1"] [RecipeIngredientParts] ["self raising flour", "egg", "buttermilk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1993.8 [FatContent] 64.8 [SaturatedFatContent] 10.2 [CholesterolContent] 218.8 [SodiumContent] 270.4 [CarbohydrateContent] 295.4 [FiberContent] 10.1 [SugarContent] 10.2 [ProteinContent] 51.1 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Mix all ingredients together until just combined. Do not over mix. Spoon into greased or non-stick muffin tins and bake at 190 C approximately 20 minutes. SPICY APPLE MIX 1 apple, cut into small pieces 1/2 cup sultanas 1/4 tsp cinnamon 1/4 tsp mixed spice pinch nutmeg 2 Tbs brown sugar 1/4 cup water Place all ingredients in a microwave dish. Cover with plastic wrap and cook on HIGH four minutes. Stir and cook for another minute or until apple is soft.
[Name] Spiced Apple Muffins [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-26T10:03:00Z [Description] Make and share this Spiced Apple Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Apple", "Fruit", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "3/4", "2", "2", "1/2", "1/2", "1/2", "75", "1", "1", "3/4 - 1"] [RecipeIngredientParts] ["self raising flour", "fine rolled oats", "brown sugar", "mixed spice", "cinnamon", "clove", "baking soda", "salt", "butter", "egg", "apple", "milk"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 2489.5 [FatContent] 84.7 [SaturatedFatContent] 46.2 [CholesterolContent] 397.4 [SodiumContent] 2456.2 [CarbohydrateContent] 389.9 [FiberContent] 25.8 [SugarContent] 172.6 [ProteinContent] 52.8 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Place all the dry ingredients into a large bowl and mix well with your fingers to make sure the rolled oats and brown sugar are evenly mixed through the other ingredients. 75g butter 1 egg 1 cup raw chopped, or grated apple 3/4 - 1 cup milk Melt the butter until liquid than add the egg and 3/4 cup milk, and beat with a fork until mixed. Next grate or chop the apple in a food processor. Press into the cup, removing air bubbles, then stir into the liquids. (Work quickly to prevent the apple from browning.] Add the apple and liquid mixture to the dry ingredients and mix lightly to dampen the ingredients, adding as much of the extra milk as you need. Coat 12 medium-sized muffin pans with non-stick spray and divide the mixture between them. Bake at 200 C for 12 - 15 minutes or until the muffins spring back when pressed. Leave for 3 - 4 minutes before removing from the pans and cooling on a wire rack. Cheers, Doreen Doreen Randal, Wanganui. New Zealand.
[Name] Tujague's Pecan Pie [AuthorId] 1762 [AuthorName] lkadlec [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-26T10:03:00Z [Description] When the French settled in New Orleans they discovered the pecan. And they promptly made good use of it by creating pecan brittle, pecan pralines, pecan sauce and of course pecan pie. The first pecans I ever ate came from my Grandmother's pecan tree in her backyard. Every Christmas she would send a 50 pound gunny sack of pecans to my mother. My Grandmother's pecans were not those tasteless thin shelled kind; hers had thick shells with just as much shell as meat and 10 times more taste. This recipe for pecan pie is from my mother's uncle whose family owned Tujague's restaurant in New Orleans for more than 70 years. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3", "1", "2/3", "2", "1", "1/8", "3", "1 1/2"] [RecipeIngredientParts] ["eggs", "sugar", "butter", "vanilla extract", "salt", "armagnac", "other brandy", "pecan halves"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 585.4 [FatContent] 31.0 [SaturatedFatContent] 7.0 [CholesterolContent] 115.9 [SodiumContent] 303.4 [CarbohydrateContent] 75.9 [FiberContent] 2.6 [SugarContent] 45.2 [ProteinContent] 6.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat the oven to 400 degrees. In a glass mixing bowl beat the eggs, blending in the sugar, syrup, butter, vanilla, salt, Armagnac and pecans. Pour the mixture into the pie shell and bake 10 minutes. Lower the oven to 350 degrees and bake 30 minutes or until a wooden skewer or knife inserted into the pie comes out clean. Cool on a wire rack.
[Name] The Camellia Grill's Pecan Pie [AuthorId] 1762 [AuthorName] lkadlec [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-26T10:03:00Z [Description] The Camellia Grill's pecan pie is justifiably famous; oodles of 'em are eaten in-house at this beloved and venerable Uptown eatery, and they say they ship pies all over the country. They used to hand out a little card with the recipe, but they don't anymore. Here's what was on the card! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/25/83/picJBRm2d.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1/4", "1/4", "1 1/4", "1 1/4", "1", "1", "1"] [RecipeIngredientParts] ["eggs", "salt", "butter", "light corn syrup", "brown sugar", "vanilla extract", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 22.0 [Calories] 384.9 [FatContent] 17.1 [SaturatedFatContent] 4.8 [CholesterolContent] 80.7 [SodiumContent] 207.9 [CarbohydrateContent] 57.9 [FiberContent] 1.4 [SugarContent] 32.1 [ProteinContent] 3.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Beat eggs with a wire whisk or fork. Add salt, butter, syrup, sugar and vanilla; mix well. Pour into pastry shell; sprinkle with pecans. Bake at 350F for 45-50 minutes.
[Name] German Apple Cake [AuthorId] 1870 [AuthorName] Susannah Kolesar [CookTime] PT1H15M [PrepTime] PT25M [TotalTime] PT1H40M [DatePublished] 1999-10-25T06:03:00Z [Description] Make and share this German Apple Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "German", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4 -5", "2", "5", "2", "3", "1 1/4", "1 1/2", "1 1/2", "1", "1", "2", "1/3", "1 1/2", "2", "1 -2"] [RecipeIngredientParts] ["baking apples", "cooking apples", "granulated sugar", "granulated sugar", "cinnamon", "all-purpose flour", "salt", "baking soda", "baking powder", "egg substitute", "applesauce", "vanilla extract", "powdered sugar", "solid-type fat-free margarine", "pourable fat-free margarine", "water"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 385.2 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 250.6 [CarbohydrateContent] 91.7 [FiberContent] 2.8 [SugarContent] 60.6 [ProteinContent] 5.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350. Spray a Bundt pan with vegetable oil spray. Dust with flour, completely covering surfaces. Tap out excess flour; set aside. Peel, core and thinly slice the apples into a bowl. Combine 5 Tbsp sugar with the cinnamon; sprinkle over the apples and toss to cover them evenly; set aside. In a large mixing bowl, combine the flour, remaining 2 cups sugar, salt, soda and baking powder. Whisk to blend evenly. Add the egg sub stitute, applesauce, vanilla and orange juice. With an electric mixer, blend on low speed for 1 minute; increase speed and blend an additional 3 minutes. Fill the prepared pan with alternating layers of batter, then apples, then batter, then apples, ending with batter. Bake for one hour and 30 minutes or until a tester comes out clean. Remove to a wire rack for 10 minutes, then invert to remove from the pan and continue to cool. Meanwhile prepare the glaze by mixing the ingredients until smooth. Drizzle on the cooled cake. Happy eating Susannah Richland, WA (where my apple trees are producing their wonderful harvest]
[Name] Chicken Paprikash [AuthorId] 1870 [AuthorName] Susannah Kolesar [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-25T06:05:00Z [Description] We are having our new pastor over for dinner tomorrow night and then going to a concert. I don't know if the pastor likes low fat food, but that's what he'll get here. Thought I would share the main course and dessert recipes with you. In addition we'll have rice pilaf and steamed asparagas. Want to come over and join us? CHICKEN PAPRIKASH [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 15 Mins"] [RecipeIngredientQuantities] [NA, "1", "1", "3", "2", "1/2", "1 1/2", "1", "2", "4"] [RecipeIngredientParts] ["canola oil", "onion", "garlic", "sweet Hungarian paprika", "plain nonfat yogurt", "cornstarch", "fresh parsley", "boneless skinless chicken breasts"] [AggregatedRating] 3.0 [ReviewCount] 4.0 [Calories] 256.2 [FatContent] 6.0 [SaturatedFatContent] 0.9 [CholesterolContent] 71.2 [SodiumContent] 194.0 [CarbohydrateContent] 15.5 [FiberContent] 1.8 [SugarContent] 9.1 [ProteinContent] 34.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Season chicken lightly with salt and pepper. In a heavy, nonstick skillet heat the oil over medium-high heat. Add the chicken and cook 4 to 5 minutes until the underside is golden. Turn the chicken and cook the other side for the same time. Sprinkle the onions and garlic around the chicken and cook 2 to 3 min utes, stirring until the onions are softened. Sprinkle with paprika and cook, turning the chicken and onion over, about one minute. Turn the heat to low, add chicken stock and cover the pan. Simmer, turning the chicken occasionally for 20 to 25 minutes until the chicken is no longer pink inside. Transfer the chicken to a serving platter and keep warm. In a measuring cup or small bowl, stir together the yogurt and cornstarch. A dd to the skillet and cook stirring until the mixture is boiling and thickened. Season with salt & pepper. Pour the sauce over the chicken and serve hot. Garnish with chopped parsley.
[Name] Bulgarian Meatball Soup [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-26T10:03:00Z [Description] Make and share this Bulgarian Meatball Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["3/4", "1", "1", "2", "1", "1", "1/4", NA, "6", "1/3", "1/2", "2"] [RecipeIngredientParts] ["lean ground beef", "onion", "dill weed", "eggs", "garlic", "salt", "black pepper", "flour", "beef broth", "long grain rice", "fresh dill"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 546.4 [FatContent] 24.5 [SaturatedFatContent] 8.5 [CholesterolContent] 324.3 [SodiumContent] 3067.2 [CarbohydrateContent] 30.3 [FiberContent] 1.1 [SugarContent] 2.2 [ProteinContent] 48.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Combine beef, onion, dillweed, 1 egg, garlic, salt and pepper in a large bowl. Mix to combine ingredients thoroughly. Shape into small balls and dredge lightly in the flour. Set aside, heat the broth to boiling. Drop the meatballs in. Add the rice. Lower the heat and cook about 35 minutes. Add lemon juice and additional dill You can serve with a dollop of yogurt on top if you like. >From the Kitchen of ramsgate
[Name] Bulgarian Meatball Soup II [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-26T10:03:00Z [Description] Make and share this Bulgarian Meatball Soup II recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "6", "1", "1", NA, NA, "6", "2", "1/2", "1", "2", "3", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["ground beef", "rice", "paprika", "dried savory", "flour", "water", "beef bouillon cubes", "green onion", "green bell pepper", "carrots", "tomatoes", "yellow chile", "parsley", "egg", "lemon"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 197.1 [FatContent] 9.6 [SaturatedFatContent] 3.6 [CholesterolContent] 62.0 [SodiumContent] 322.1 [CarbohydrateContent] 14.6 [FiberContent] 2.2 [SugarContent] 3.0 [ProteinContent] 13.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] *Note: Remove most of the seeds from the chiles. Combine beef, rice, paprika and savory. Season to taste with salt and pepper. Mix lightly but thoroughly. Form into 1-inch balls, then roll in flour. Combine water, bouillon cubes, 1 tablespoon salt, 1 teaspoon pepper, green onions, green pepper, carrots and tomatoes in large kettle. Cover, bring to boil, reduce heat and simmer 30 minutes. Add meatballs, cover and bring to boil again. Reduce heat and simmer 20 minutes. Add chiles and simmer, covered, 40 minutes or until rice is cooked. Add parsley during last 5 minutes of cooking time. Taste and add more salt and pepper, if needed. Just before serving, beat egg with lemon juice. Stir 1 to 2 tablespoons hot soup into egg mixture, then stir egg mixture into soup. Heat and stir until soup is thickened slightly, but do not allow to boil.
[Name] Cheese and Meatball Soup [AuthorId] 193853 [AuthorName] MirandaLee [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-26T10:03:00Z [Description] Make and share this Cheese and Meatball Soup recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/25/88/5I9leulLQ8Gkg3Nrmnsn_image.jpg" [RecipeCategory] Cheese [Keywords] ["Meat", "Kid Friendly", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1/2", "1/2", "2", "1/2", "1", "1", "1/4", "1", "1/2", "1/2"] [RecipeIngredientParts] ["water", "whole kernel corn", "potato", "celery", "carrot", "onion", "Tabasco sauce", "ground beef", "egg", "salt", "Tabasco sauce"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 457.6 [FatContent] 28.7 [SaturatedFatContent] 14.8 [CholesterolContent] 139.2 [SodiumContent] 1849.1 [CarbohydrateContent] 22.8 [FiberContent] 2.3 [SugarContent] 7.8 [ProteinContent] 26.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Meatballs: mix ingredients together thoroughly. Shape into medium size meatballs. Place uncooked meatballs and all other ingredients, except Cheez Whiz, in electric slow cooker. Stir gently. Cover and cook on setting # 2 (low] for 8 to 10 hours. Before serving add Cheez Whiz, stirring gently until well blended.
[Name] French Meatball Soup [AuthorId] 183756 [AuthorName] GothicGranola [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-26T10:03:00Z [Description] Make and share this French Meatball Soup recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "1", "1", "2", "1 1/4", NA] [RecipeIngredientParts] ["rice", "ground beef round", "egg", "onion", "garlic", "parsley", "nutmeg", "dry red wine", "beef broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 276.4 [FatContent] 11.0 [SaturatedFatContent] 3.8 [CholesterolContent] 100.7 [SodiumContent] 775.3 [CarbohydrateContent] 21.3 [FiberContent] 0.5 [SugarContent] 0.8 [ProteinContent] 16.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Add rice to 1 cup water. Boil 5 minutes; drain well. Blend rice, ground round, egg, onion, garlic, parsley, and nutmeg; form into small meatballs. Add wine to broth; bring to boil. Drop meatballs into hot broth, one to at time. Bring to boil again; reduce heat. Simmer 20 minutes. Add salt and pepper. Microwave: Add rice to 1 c. salted water. Bring to a boil. Hold 5 minutes; drain well. Combine meatball ingredients as above. Bring wine and broth to a boil. Drop meatballs into hot broth, one at time. Bring to a boil again. Hold 10 minutes. Add salt and pepper. Food Exchange per serving: 1 MEAT EXCHANGE + 1 STARCH/BREAD EXCHANGE CAL: 71 Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours by Nancy O'Brion and her Meal-Master MMMMM
[Name] Spicy Southwestern Meatball Soup [AuthorId] 148316 [AuthorName] - Carla - [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 1999-10-26T10:03:00Z [Description] This soup is a little bit of work, but well worth it in the end. Garnish with lime wedges, sour cream, diced avocado, cilantro sprigs on top. Recipe was adopted and has been edited by me February 2005. This recipe is courtesy of Souther Home by Design. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Meat", "Southwestern U.S.", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "1 1/2", "1/4", "1/4", "1", "1", "2", "1/2", "2", "2", "1", "2", "1", "1", "3", "1", "1", "3 1/2", "1", "1 1/2", "1/4", "2"] [RecipeIngredientParts] ["lean ground beef", "ground cumin", "salt", "fresh cilantro", "egg", "onion", "carrots", "diced tomatoes with green chilies", "zucchini", "garlic cloves", "ground cumin", "ground coriander", "tomato paste", "chipotle pepper", "adobo sauce", "chicken broth", "black beans", "frozen corn kernels", "kosher salt", "fresh cilantro"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 410.8 [FatContent] 15.2 [SaturatedFatContent] 4.4 [CholesterolContent] 80.1 [SodiumContent] 1156.3 [CarbohydrateContent] 43.5 [FiberContent] 8.0 [SugarContent] 4.0 [ProteinContent] 28.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine ground beef, breadcrumbs, fajita seasoning, cumin, salt, cilantro, and egg until well-combined. Shape mixture into 1-inch meatballs and arrange on a lightly greased baking sheet. Bake at 400°F for 12 to 15 minutes or until browned, turning occasionally. Sauté onion and carrot in hot oil in a Dutch oven for 4 to 5 minutes or until tender. Add zucchini, garlic, cumin, coriander, tomato paste, chipotle pepper, and adobo sauce; cook for 2 to 3 minutes, stirring constantly (Do not let garlic brown]. Stir in meatballs, chicken broth, diced tomatoes, black beans, corn, and salt. Bring to a boil; reduce heat, and simmer, covered, 35 minutes. Stir in cilantro. Garnish as desired with lime wedges, sour cream, diced avocado, or cilantro sprigs and enjoy!
[Name] Rainbow Risotto [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT50M [TotalTime] PT50M [DatePublished] 1999-10-25T06:14:00Z [Description] Make and share this Rainbow Risotto recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1/2", "1", "1/2", "2", "4", "1", "4", "1", "2", NA] [RecipeIngredientParts] ["butter", "onion", "ground turmeric", "rice", "vegetable marrow", "fresh peas", "zucchini", "black pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1856.6 [FatContent] 29.0 [SaturatedFatContent] 10.0 [CholesterolContent] 30.5 [SodiumContent] 136.0 [CarbohydrateContent] 356.5 [FiberContent] 19.2 [SugarContent] 21.6 [ProteinContent] 39.1 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Heat oil and butter in a large saucepan, add onion and turmeric and cook for 2-3 minutes. Stir in rice and stock (if using Knorr's pour in the entire soup, the vegetables add flavor and color], bring to boil, then reduce heat, cover and simmer for 15 minutes or until rice is tender and most of the liquid is absorbed. Boil, steam or microwave pumpkin and peas, separately, until tender. Drain and add to rice mixture with red pepper zucchini. Co ok for 4-5 minutes longer or until heated through. Season to taste with black pepper and serve immediately. Variations: Use any vegetables you have and don't be limited by the vegetables in this recipe. Choose vegetables in season and those your family enjoy most!
[Name] Greek Sour Cream Cake [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 1999-10-25T06:17:00Z [Description] Make and share this Greek Sour Cream Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Greek", "European", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "2", "5", "3", "3", "1/2", "1/2", "1", "1", "2", "1 3/4", "1"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "cake flour", "baking powder", "baking soda", "milk", "sour cream", "vanilla", "sugar", "water", "lemon wedge"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 592.7 [FatContent] 21.8 [SaturatedFatContent] 12.8 [CholesterolContent] 129.6 [SodiumContent] 330.6 [CarbohydrateContent] 94.9 [FiberContent] 0.6 [SugarContent] 67.5 [ProteinContent] 6.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Prepare syrup: boil syrup ingredients 10 minutes and let cool. Cake: melt butter and cool. Then cream with sugar and eggs. Add mixed flour( baking powder,soda] alternately with milk and sour cream to the batter. Stir in vanilla. Pour into a greased 9 x 13 pan. Bake in a 350F oven about 35 minutes or until tested done. POUR COOLED SYRUP OVER HOT CAKE. Let cake cool completely before cutting.
[Name] Chocolate Hazelnut Brandy Torte with Biscotti [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-25T06:18:00Z [Description] Make and share this Chocolate Hazelnut Brandy Torte with Biscotti recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Nuts", "Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["11", "1/2", "2", "1/3", "3", "7", "1/2"] [RecipeIngredientParts] ["butter", "eggs", "sugar", "brandy", "whole toasted hazelnuts"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 771.0 [FatContent] 56.7 [SaturatedFatContent] 30.2 [CholesterolContent] 151.8 [SodiumContent] 481.9 [CarbohydrateContent] 62.5 [FiberContent] 4.2 [SugarContent] 40.1 [ProteinContent] 8.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["1/2 cup Whole toasted hazelnuts In top of double boiler melt chocolate and butter together.", "In large bowl, with electric mixer, beat eggs and sugar at high speed until lemon colored.", "Add the chocolate/butter mixture and beat at medium speed until the butter is completely mixed in.", "Add the brandy and mix throughly.", "Pour the mixture over the biscuits.", "Mix well.", "Line a 9\" cake pan with plastic wrap.", "Pour in the mixture and cover with plastic wrap.", "Freeze until ready to serve." ]
[Name] Veggie Soup [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-25T06:23:00Z [Description] Make and share this Veggie Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1 3/4", "2", "1/2", "1", "1", "1", "1", "2", "1", "2 1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["water", "water", "brown rice", "green pepper", "onion", "celery", "carrots", "olive oil", "chicken broth", "fresh basil", "dried basil", "fresh parsley", "dried parsley", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 117.8 [FatContent] 3.5 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 337.9 [CarbohydrateContent] 17.6 [FiberContent] 2.1 [SugarContent] 3.3 [ProteinContent] 4.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Bring 1 3/4 cups of water to a boil in a 2-quart pot. Add brown rice, cover and cook over low heat for 50 minutes. In a large pot, heat oil over medium heat and add chopped vegetables and the remaining water. Cook until softened. Add chicken broth, basil, parsley and pepper and cook over medium-high heat until it comes to a boil. Reduce heat to low, cover and cook 30 minutes. Add cooked brown rice and heat over low another 5 minutes.
[Name] General Tso's Chicken [AuthorId] 1871 [AuthorName] Ray Atkinson [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-25T06:29:00Z [Description] Make and share this General Tso's Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Chinese", "Asian", "< 15 Mins"] [RecipeIngredientQuantities] ["3/4", "2", "1", "1", "1", "1/3", "2", "1", "1/2", "2", "1/4", "1", "1/2"] [RecipeIngredientParts] ["boneless chicken breast", "dark soy sauce", "gingerroot", "cornstarch", "roasted sichuan peppercorn", "dark soy sauce", "salt", "sugar"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 342.8 [FatContent] 27.8 [SaturatedFatContent] 4.9 [CholesterolContent] 54.5 [SodiumContent] 538.0 [CarbohydrateContent] 4.4 [FiberContent] 0.6 [SugarContent] 2.4 [ProteinContent] 18.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Put it into a bowl together with the soy sauce, ginger, cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture marinate for about 20 minutes. Heat the oil in a wok or large skillet until it is very hot. Remove the chicken from the marinade with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it br owns. Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 2 teaspoons. Reheat the pan over a high heat and then add the dried chiles. Stir-fry them for 10 seconds, and then return the chicken to the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve the dish at once.
[Name] Bobota [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-25T06:20:00Z [Description] Make and share this Bobota recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Greek", "European", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "6", "6", "2", "1 1/4", "2", "1", "1/2 - 2", "2 1/2", "3", "3", "1"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "milk", "baking powder", "salt", "water", "sugar", "lemons", "cinnamon stick"] [AggregatedRating] nan [ReviewCount] nan [Calories] 6826.9 [FatContent] 279.8 [SaturatedFatContent] 147.0 [CholesterolContent] 1655.8 [SodiumContent] 6818.1 [CarbohydrateContent] 1026.5 [FiberContent] 34.4 [SugarContent] 772.5 [ProteinContent] 83.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Cake: Cream butter and then cream in sugar with 6 beaten egg yolks. Add the muffin mix, milk, baking powder, salt and extract. Stir well by hand ( not with mixer ]. Beat egg whites stiff and fold into mixture. Place mixture in a greased 10 x 14 inch pan. Bake on a 350F oven about 40 minutes or tested done. Remove from oven and cool in pan until warm. Cut into squares or diamonds. Pour on hot syrup. Sprinkle with almonds.Garnish with maraschino cherries. Note: make syrup while cake is baking. Bring all syrup ingredients to a boil and boil until a thickened syrup.( maybe about 20 minutes or less ]
[Name] Beef Pasta with Tomato-Spinach Sauce [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-10T19:04:00Z [Description] Make and share this Beef Pasta with Tomato-Spinach Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "2", "1", "2", "1", "1", "1/4"] [RecipeIngredientParts] ["round tip steak", "garlic", "olive oil", "rotini pasta", "fresh spinach leaves", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 516.6 [FatContent] 20.5 [SaturatedFatContent] 7.9 [CholesterolContent] 80.3 [SodiumContent] 440.1 [CarbohydrateContent] 48.7 [FiberContent] 4.3 [SugarContent] 5.7 [ProteinContent] 34.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Stack beef steaks; cut lengthwise in half and then crosswise into 1 inch wide strips. In medium bowl, combine beef, garlic and oil; toss to coat. set aside. Cook pasta according to package directions, adding spinach to water during last minute of cooking. Drain well; do not rinse. Meanwhile heat large skillet over medium-high heat until hot. Add beef (1/2 at a time ] and stir-fry 1 minute or until outside is no longer pink. (Do no overcook ] Remove from skillet with slotted spoon; keep warm. In same skillet, add tomatoes and cook over medium-high heat until sauce is thickened. Return beef to skillet and add pasta mixture; heat through, mixing lightly. Stir in 3 tablespoons cheese; garnish with remaining cheese.
[Name] Sloppy Joes [AuthorId] 1530 [AuthorName] Carole Reu [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-03T07:52:00Z [Description] Make and share this Sloppy Joes recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["8", "1", "1", "1", "8", "1/4", "2", "1", "2", "1 1/2", "1", "1/8", "1", "5"] [RecipeIngredientParts] ["extra lean beef", "onion", "green bell pepper", "garlic", "water", "vinegar", "brown sugar", "chili powder", "Worcestershire sauce", "salt", "Tabasco sauce"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 154.1 [FatContent] 2.2 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 233.8 [CarbohydrateContent] 29.4 [FiberContent] 2.5 [SugarContent] 6.5 [ProteinContent] 5.2 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Cook and stir ground beef, onion, green pepper, and garlic in a large skillet over medium-high heat until beef is brown. Drain fat. Stir in undrained tomatoes, water, oat bran, vinegar, brown sugar, chili powder, Worcestershire sauce, salt and Tabasco sauce. Bring to boiling; reduce heat. Simmer covered, for 5 minutes more or until mixture is desired consistency. Spoon mixture onto hamburger buns.
[Name] Slow-Simmered Chicken [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT2H6M [PrepTime] PT15M [TotalTime] PT2H21M [DatePublished] 1999-09-20T19:54:00Z [Description] Make and share this Slow-Simmered Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2 - 2", "2", "3 -4", "1", "2", "3", "1"] [RecipeIngredientParts] ["chicken", "salt", "ginger", "onions", "Chinese cabbage", "savoy cabbage"] [AggregatedRating] nan [ReviewCount] nan [Calories] 517.3 [FatContent] 34.5 [SaturatedFatContent] 9.9 [CholesterolContent] 171.3 [SodiumContent] 1698.0 [CarbohydrateContent] 6.1 [FiberContent] 0.8 [SugarContent] 2.6 [ProteinContent] 43.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Blanch chicken in boiling water 6 minutes, skimming any scum from the surface. Drain well. Rub it inside and out with the salt and stuff with a mixture of the ginger, crumbled stock cube, onion and gherkins. Put the stuffed chicken in a flameproof casserole with 5 cups water. Bring to the boil; then put the casserole in the oven, preheated to 180 C. Cook for 1 hour 20 minutes, turning the chicken once. Take the chicken out and arrange the cabbage wedges in the liquid place the chicken on top. Return the casserole to the oven and cook for a further 40 minutes, Serve straight from the casserole or from a large warmed tureen.
[Name] Sock It to Me Cake [AuthorId] 1678 [AuthorName] Mary Lord [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 1999-08-17T03:55:00Z [Description] This most delicious recipe is straight off the back of the Duncan Hines cake mix box, but any good cake mix will do. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/26/08/JjtgW1ygSfqocqQAKwtJ_cake.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/26/08/picR7R0x0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/26/08/picClF0aX.jpg"] [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "4", "1", "1/3", "1/4", "1/4", "2", "2", "2", "1", "1", "1 -2"] [RecipeIngredientParts] ["eggs", "sour cream", "water", "sugar", "brown sugar", "cinnamon", "confectioners' sugar", "milk"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 431.8 [FatContent] 22.3 [SaturatedFatContent] 5.1 [CholesterolContent] 73.0 [SodiumContent] 397.0 [CarbohydrateContent] 53.6 [FiberContent] 1.7 [SugarContent] 35.9 [ProteinContent] 6.4 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Preheat oven to 375°F. Grease and flour a 10-inch tube or bundt pan. For streusel filling, combine 2 tablespoons cake mix, brown sugar, and cinnamon in medium bowl; stir in pecans. For cake, combine remaining cake mix, eggs, sour cream, oil, water, and sugar in a bowl. Beat at medium speed with electric mixer for 2 minutes. Pour two-thirds of batter into pan, sprinkle struesel filling. Spoon remaining batter over filling. Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes, and invert onto a serving plate, and then cool completely. For glaze combine confectioners' sugar and milk in a small bowl. Stir until smooth, and then drizzle onto cake.
[Name] Soft Flatbread - Mjukt Tunnbrod [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-01T12:07:00Z [Description] Make and share this Soft Flatbread - Mjukt Tunnbrod recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Broil/Grill", "< 15 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["1/2", "1/4", "2 1/2", "1/2", "1/4", "2", "1/2", "1/2", "3/4", "2 3/4", NA] [RecipeIngredientParts] ["active compressed yeast", "butter", "margarine", "milk", "salt", "sugar", "light corn syrup", "all-purpose flour", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 201.4 [FatContent] 5.3 [SaturatedFatContent] 3.1 [CholesterolContent] 14.8 [SodiumContent] 136.3 [CarbohydrateContent] 33.6 [FiberContent] 1.8 [SugarContent] 4.5 [ProteinContent] 5.2 [RecipeServings] nan [RecipeYield] 14 rounds [RecipeInstructions] Crumble yeast in a mixing bowl. Melt butter. Add milk and warm until lukewarm, 99M-0F/37M-0C. Dissolve the yeast in a little of the milk mixture. Add the rest of the liquid, salt, sugar, syrup, ammonium carbonate, graham flour, and rye flour to the yeast mixture. Work in the flour. Cover and let rise for about 45 minutes. Turn out onto a floured surface. Divide the dough, which shouldn't be too stiff, into 14 round balls. Roll out very thin (1/2 cm or 1/8\" thick] preferably using a rippled rolling pin. Wrap the thin dough around the rolling pin and brush away any extra flour. Carefully place the bread on the stove in a heated frying pan. Fry about 2 minutes on each side over medium heat. Place on a cooling rack, cover, and allow to cool.
[Name] Sorrel Soup [AuthorId] 1554 [AuthorName] Jacques Lorrain [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-17T04:09:00Z [Description] Make and share this Sorrel Soup recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "2", "1", "4", "1", "3", "5", "2", "1/3", NA, "2"] [RecipeIngredientParts] ["butter", "extra virgin olive oil", "yellow onion", "fresh sorrel leaves", "salt", "flour", "pepper", "extra virgin olive oil"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 367.9 [FatContent] 28.2 [SaturatedFatContent] 9.2 [CholesterolContent] 121.7 [SodiumContent] 1047.6 [CarbohydrateContent] 18.5 [FiberContent] 0.6 [SugarContent] 6.0 [ProteinContent] 10.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large, heavy-bottomed saucepan, heat the butter and olive oil over medium heat. Add the chopped onion, reduce heat to low heat and cook slowly until the onion are translucent. Meanwhile, roll the sorrel leaves into a tight bunch and, with a very sharp knife, slice into fine strips (julienne]. Set aside half the leaves. Add the other half to the pot with the onions, sprinkle the flour and salt over them and stir to combine. Increase the heat to medium and cook for a few minutes until the sorrel are wilted. Gradually whisk in the hot stock and let simmer for a further 10 minutes. Pour the soup into a blender and puree until smooth. Add half the reserved sorrel leaves to the soup and puree again. Taste and season with pepper and more salt if needed.return to the saucepan aver low heat. In a small bowl, whisk together the egg yolks and cream. Stir about a cup of hot soup into the cream mixture and gradually whisk it all back into the pot. Stir in the mixture over medium heat for a few minutes until the soup thickens slightly. Do not let it come to a boil or the yolks will curdle. To serve, divide the remaining sorrel leaves into 4 deep bowls. Pour a ladle of soup over the leaves. Drizzle some olive oil on to the soup and serve immediately. -----
[Name] Herbed Pizza Crust [AuthorId] 1708 [AuthorName] Cinthea [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 1999-08-30T14:29:00Z [Description] Make and share this Herbed Pizza Crust 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/26/11/pic9lfxDd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/26/11/pic63iOVo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/26/11/picyI5axw.jpg"] [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "Healthy", "Bread Machine", "< 30 Mins", "Oven", "Small Appliance"] [RecipeIngredientQuantities] ["2/3", "1/2", "2 1/4", "1", "1", "1/2", "1/4", "1/4", "2", "1"] [RecipeIngredientParts] ["water", "salt", "all-purpose flour", "bread flour", "sugar", "dried rosemary leaves", "dried oregano leaves", "black pepper", "dried thyme leaves", "active dry yeast", "cornmeal"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 268.5 [FatContent] 0.9 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 294.6 [CarbohydrateContent] 56.0 [FiberContent] 2.7 [SugarContent] 1.2 [ProteinContent] 8.1 [RecipeServings] 4.0 [RecipeYield] 1 12-inch pizza [RecipeInstructions] ["Measure carefully, placing all ingredients except cornmeal in bread machine pan in order specified by owner manual.", "Program dough cycle setting; Press start.", "When dough is finished, remove dough from bread machine and let it rest 2 - 3 minutes.", "Pat and gently stretch dough from edges until dough seems to not stretch anymore. Let rest 2-3 minutes more. Continue patting and stretching until dough is 12 - 14 inches in diameter.", "Spray 12-14 inch pizza pan with cooking spray; Sprinkle with cornmeal, if desired.", "Press dough into pan; Cover with towel and let stand in warm place for about 10 minutes * I have added toppings with the dough from here and baked and it's great! But the recipe continues on -- ", "Position oven rack in lowest position; Preheat oven at 500°F Prick crust with fork at 2 inch intervals, Bake 4 - 5 minutes or until top is dry but not yet golden.", "Remove from oven.", "Follow topping and baking directions for individual recipes.", "Makes 1 thick 12-inch crust or 1 medium-thick 14 inch crust. I've also been known to add garlic to this recipe.* Enjoy!" ]
[Name] Sour Cream Pecan Pralines [AuthorId] 1573 [AuthorName] benluc [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-04T09:01:00Z [Description] Make and share this Sour Cream Pecan Pralines recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "3", "1", "1/2", "3/4", "4", "3"] [RecipeIngredientParts] ["sour cream", "granulated sugar", "light corn syrup", "molasses", "salt", "Meyer's dark rum", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 7148.1 [FatContent] 332.6 [SaturatedFatContent] 80.3 [CholesterolContent] 202.4 [SodiumContent] 2262.2 [CarbohydrateContent] 1052.6 [FiberContent] 31.4 [SugarContent] 798.0 [ProteinContent] 44.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix together the sour cream, light corn syrup, molasses, salt, rum (optional] and two cups of the granulated sugar. Melt the remaining cup of granulated sugar in a heavy bottomed pot, stirring constantly until it is caramelized. Pour the mixed ingredients into the melted sugar at first slowly, stirring rapidly, so that it mixes with the sugar. Then pour the rest of the mix in. Much steam will be released in this process, so it is advised to wear a cooking mitten on the hand that is used to stir. Cook without stirring until the mixture reaches a temperature of 250 F (midway between the softball and hardball stage.] To accurately measure the temperature, calibrate and adjust your thermometer for you elevation. Place the thermometer in a pot of water and bring it to the boiling point. Note the reading on your thermometer. Apply the difference between the boiling point shown and the true boiling point of 112 F to the 250 F true praline temperature. If, for example, the thermometer shows the water boiling at 202 F, then subtract 10 degrees from the praline temperature of 250 F to get the reading of 240 F at which the praline syrup is done. Add the cleaned pecans all at once. Fold and mix the pecans into the syrup until thoroughly mixed. Drop by spoonfuls onto oiled parchment paper or onto an oiled marble surface. If you wish to individually wrap your fresh pralines, use wax paper. Do not use plastic wrap, as it will stick to the candy. Notes:: * Do not use \"lite\" or \"non-fat\" sour cream
[Name] Sour Cream Raisin Pie II [AuthorId] 1576 [AuthorName] Robb Dabbs [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-10T05:21:00Z [Description] cream nicely dotted with dark raisins. Today I baked the following pie and have made minor adjustments to the original recipe, but it is essentially a recipe published by Better Homes and Gardens, and sent to me by Patty. Thanks Patty! Now the recipe, which I'd like to share... Robb [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "3/4", "1/2", "3", "1", "3", "1", "6", "1/4", "2", "3/4", "1/4", "1", "3", "6", "1/4", "1/4", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "salt", "canola oil", "milk", "dark raisin", "sugar", "all-purpose flour", "salt", "milk", "sour cream", "unsalted butter", "vanilla extract", "granulated sugar", "salt", "cream of tartar", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 774.5 [FatContent] 37.7 [SaturatedFatContent] 12.7 [CholesterolContent] 139.8 [SodiumContent] 579.0 [CarbohydrateContent] 100.6 [FiberContent] 1.9 [SugarContent] 60.6 [ProteinContent] 11.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cover raisins with 1 cup of boiling water, let stand 5 minutes. Drain. Separate egg yolks from whites, set whites aside for meringue. PASTRY: In a large mixing bowl, combine flour and salt. In measuring cup, measure oil and add milk. Do not stir. Pour oil and milk all at once into flour mixture. Stir with a fork until well-combined and mixture comes together in a mass. Shape mixture into a ball and roll between sheets of plastic wrap. Peel plastic wrap off of top of pastry, and invert pastry into 9\" pie pan. Crimp edge and flute. Bake pastry in 425 degree F. oven 12-15 minutes or until lightly browned. Cool on wire rack. FILLING: In a saucepan, combine sugar, flour and salt. Gradually stir in milk. Cook and stir until mixture is thick and bubbly. Reduce heat. Cook and stir 2 minutes more. Remove from heat. Beat egg yolks slightly. Gradually stir about 1 cup of the hot mixture into yolks. Return mixture to saucepan. Return to a gentle boil; cook and stir 2 minutes more. Remove from heat; add sour cream, butter, vanilla extract and drained raisins. Stir just until mixed; do not overmix. Pour hot filling into pie crust. MERINGUE: Combine egg whites, sugar, salt and cream of tartar. Stir until sugar is dissolved. Beat at high speed until mixture holds soft peaks. Add vanilla extract. Beat until mixture holds stiff peaks. Spread meringue over hot filling, sealing to edge. Bake in 425 degree F. oven for 4 minutes. Cool, cover, and chill to store. -----
[Name] Sourdough Zucchini Bread [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 1999-09-06T04:43:00Z [Description] Make and share this Sourdough Zucchini Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Sourdough Breads [Keywords] ["Yeast Breads", "Quick Breads", "Breads", "Vegetable", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1", "3/4", "1/2", "1/2", "1", "2", "1/2", "1/2", "1/2", "1", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["egg", "white sugar", "brown sugar", "milk", "zucchini", "flour", "baking powder", "baking soda", "salt", "cinnamon", "clove", "raisins"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 2841.8 [FatContent] 139.0 [SaturatedFatContent] 21.3 [CholesterolContent] 228.6 [SodiumContent] 2353.2 [CarbohydrateContent] 363.3 [FiberContent] 12.8 [SugarContent] 155.2 [ProteinContent] 43.7 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Mix oil, sugar,egg and starter and milk. Stir until sugar is well dissolved. Stir in zucchini. Combine dry ingredients and mix into zucchini mixture just to blend well. Fold in raisins and nuts. Grease and flour a pan that will hold mixture 2/3 full. Bake 325°F, one hour or tested done. Cool in pan 5 minutes before removing. Remove and cool on rack completely. Wrap and mellow overnight before cutting.
[Name] Soured Milk Cake [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 1999-08-16T06:09:00Z [Description] Our milk here sours quickly and I would rather use it than throw it away. This was given to me when I was first married by my sister-in-law It's an old favourite. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/26/15/piclG5EGa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/26/15/picaGsWRp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/26/15/pickTiWVy.jpg"] [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1", "1", "2", "1 1/2", "2", "1", "1/2", "1"] [RecipeIngredientParts] ["butter", "sugar", "baking soda", "eggs", "flour", "raisins", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 233.3 [FatContent] 9.4 [SaturatedFatContent] 5.5 [CholesterolContent] 57.6 [SodiumContent] 180.2 [CarbohydrateContent] 34.6 [FiberContent] 0.7 [SugarContent] 21.5 [ProteinContent] 3.6 [RecipeServings] nan [RecipeYield] 12 slices [RecipeInstructions] Cream butter and sugar, add eggs and beat well. Add flour, cocoa, raisins and milk. Lastly add vanilla and soda dissolved in a little boiling water. Bake in moderate oven until skewer comes out clean.
[Name] Southern Cream of Pecan Soup [AuthorId] 1573 [AuthorName] benluc [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-14T19:54:00Z [Description] Make and share this Southern Cream of Pecan Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Nuts", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "2", "3", "1", "1/2", NA, "1", "1", "1", "1 1/2", "4"] [RecipeIngredientParts] ["unsalted butter", "onions", "all-purpose flour", "salt", "white pepper", "nutmeg", "pecans", "celery leaves", "mint"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1877.7 [FatContent] 177.0 [SaturatedFatContent] 66.2 [CholesterolContent] 313.1 [SodiumContent] 2029.3 [CarbohydrateContent] 55.2 [FiberContent] 11.8 [SugarContent] 14.5 [ProteinContent] 33.4 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Make chicken stock or use bouillon cubes. Melt butter in heavy medium saucepan over medium heat. When foam subsides, add onion; reduce heat to low. Saute onion, stirring frequently, until soft but not browned, about 5 minutes. Stir in flour until thoroughly blended; cook, stirring, over low heat 1 minute. Gradually pour in 2 cups stock, stirring constantly. Stir in salt, pepper to taste, and nutmeg; add pecans and sprig of celery leaves. Increase heat under saucepan to medium; heat soup to boiling. reduce heat to low; simmer soup gently 10 minutes, stirring occasionally. Stir in cream; simmer over very low heat 5 minutes. Taste for seasoning; adjust with salt and pepper if desired. Ladle soup into individual warmed bowls. Serve at once. Notes: * finely ground (1 cup pecans equals about 4 ounces by weight]. ** or half and half, use at room temperature.
[Name] Spaghetti Alla Carbonara [AuthorId] 1687 [AuthorName] Franco [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 1999-08-18T04:23:00Z [Description] Make and share this Spaghetti Alla Carbonara 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/26/17/2617.jpg" [RecipeCategory] Spaghetti [Keywords] ["European", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["14", "7", "4", "1", "3", NA, NA] [RecipeIngredientParts] ["spaghetti", "bacon", "eggs", "garlic clove", "cheese", "extra virgin olive oil"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 1286.1 [FatContent] 83.8 [SaturatedFatContent] 32.7 [CholesterolContent] 359.1 [SodiumContent] 234.4 [CarbohydrateContent] 101.3 [FiberContent] 4.3 [SugarContent] 2.9 [ProteinContent] 28.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Chop the lard into small cubes about 1/2 cm high and brown it in a pan together with a few spoons of oil and garlic clove ( which you will take out as soon as it starts browning]. While the lard is cooking, bring water to a boil in a large pot and add a teaspoon of salt. When water is at a rolling boil, add the spaghetti noodles and cook to al dente; drain in a colander. In a hot soup tureen carefully blend the eggs (two all and two only yolks] at room temperature together with grated cheese, seasoning it with salt and freshly ground pepper; you must obtain an homogeneous cream. The preparation of the sauce must take place when pasta is just about ready to be strained, so that it may immediately be poured into the tureen and mixed with the eggs and the crunchy and hot bacon. (The heat from the cooked pasta cooks the eggs.].
[Name] Beef Stir-Fry with Couscous [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-11T19:45:00Z [Description] Make and share this Beef Stir-Fry with Couscous recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 15 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["1 1/4", "1", "1", "1", "1", "1/2", "1/2", "1", NA] [RecipeIngredientParts] ["boneless beef top sirloin steaks", "single strength beef broth", "couscous", "olive oil", "red bell pepper", "bananas", "other sweet onion", "prepared honey-dijon barbecue sauce", "fresh parsley", "parsley sprig"] [AggregatedRating] nan [ReviewCount] nan [Calories] 579.8 [FatContent] 28.3 [SaturatedFatContent] 9.8 [CholesterolContent] 95.9 [SodiumContent] 1077.1 [CarbohydrateContent] 43.6 [FiberContent] 3.6 [SugarContent] 4.8 [ProteinContent] 36.1 [RecipeServings] nan [RecipeYield] 4 [RecipeInstructions] Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/4-inch thick strips; set aside. In medium saucepan, bring beef broth to a boil. Stir in couscous; cover pan and remove from heat. In large nonstick skillet, heat oil over medium-high heat until hot. Add beef, 1/2 at a time, and stir-fry 1 to 2 minutes or until outside surface is on longer pink. Remove from skillet with slotted spoon; keep warm. In same skillet, stir-fry bell pepper and onion 2 to 3 minute or until crisp-tender. Return beef to skillet; stir in barbecue sauce. Cook and stir 1 to 2 minute or until heated through. Arrange beef mixture on couscous; sprinkle with chopped parsley. Garnish with parsley sprigs. Makes 4 servings (serving size: 1/4 of recipe] Tip: Yellow, green or a mixture of colored bell peppers may be used to vary the color of this dish.
[Name] Spaghetti Squash Parmesan [AuthorId] 98016 [AuthorName] Queen of Everything [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 1999-08-08T01:38:00Z [Description] Make and share this Spaghetti Squash Parmesan recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["Low Protein", "Low Cholesterol", "Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "1/2", "1/3", "4", "1", "1", "1/4", "1/4"] [RecipeIngredientParts] ["spaghetti squash", "water", "zucchini", "tomatoes", "green onion", "parmesan cheese", "lemon juice", "basil", "dill", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 40.6 [FatContent] 1.4 [SaturatedFatContent] 0.7 [CholesterolContent] 2.9 [SodiumContent] 64.9 [CarbohydrateContent] 5.8 [FiberContent] 0.7 [SugarContent] 1.4 [ProteinContent] 2.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place the squash, cut side up, in a Dutch oven. Add the water. Cover and bring to a boil. Reduce the heat and simmer for 13 to 17 minutes, or until squash fibers pull apart easily with a fork. Remove the squash from the pan and drain well. Scoop out and discard the seeds. Using 2 forks, fluff the flesh into strands. In a steamer basket over simmering water, steam the zucchini, covered, for 3 minutes; remove from the heat. Discard the cooking liquid from the Dutch oven and dry the pan well. Add the squash, zucchini, tomatoes, and green onions to the pan. Stir in the Parmesan, lemon juice, basil, dill, and pepper. Toss well to coat with sauce. Cook 1 minute over medium-high heat to heat through.
[Name] Spaghetti With Pilchards [AuthorId] 1668 [AuthorName] Medit [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 1999-09-10T04:39:00Z [Description] Make and share this Spaghetti With Pilchards recipe from Food.com. [Images] character(0) [RecipeCategory] Spaghetti [Keywords] ["European", "< 30 Mins"] [RecipeIngredientQuantities] ["14", "10", "3 1/2", "1", "3/4", "4", "1", NA, NA] [RecipeIngredientParts] ["spaghetti", "wild fennel", "raisins", "anchovy fillets", "extra virgin olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 497.7 [FatContent] 5.8 [SaturatedFatContent] 0.5 [CholesterolContent] 3.4 [SodiumContent] 176.3 [CarbohydrateContent] 95.5 [FiberContent] 14.2 [SugarContent] 6.3 [ProteinContent] 18.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash well and finely chop the wild fennel. Brown the chopped onion in a pan with abundant extra virgin olive oil, adding the fennel, the pine seeds, the raisins (which have been softened in lukewarm water then drained] and the anchovy fillets. After a few minutes add the pilchards, which have been cleaned and boned and a little warm water; salt and pepper and bring the cooking to an end. Boil the spaghetti in abundant salted water strain once they have reached optimum, firm consistency and flavor with the fish sauce. Good appetite, from Franco B.
[Name] Spanish Peanut Cookies [AuthorId] 1576 [AuthorName] Robb Dabbs [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 1999-08-20T09:38:00Z [Description] Make and share this Spanish Peanut Cookies recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/26/21/picrNF3ol.jpg" [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Nuts", "Spanish", "European", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1", "1", "1", "1", "1", "1", "1", "1/2", "2", "1", "1", "1"] [RecipeIngredientParts] ["flour", "baking powder", "baking soda", "brown sugar", "unsalted butter", "egg", "rolled oats", "flaked coconut", "salted peanuts", "unsalted butter", "confectioners' sugar", "water", "fresh lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 124.3 [FatContent] 7.4 [SaturatedFatContent] 3.6 [CholesterolContent] 15.3 [SodiumContent] 86.8 [CarbohydrateContent] 13.4 [FiberContent] 0.8 [SugarContent] 7.8 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] 48 cookies [RecipeInstructions] Cookies: Combine flour, baking powder, baking soda; set aside. Cream butter and sugar. Add egg and beat well. Add all dry ingredients, blending after each addition. Drop by rounded teaspoon on ungreased cookie sheet. Bake at 350°F for 12-15 minutes. Drizzle Icing: Melt butter. Mix in confection sugar, hot water, and fresh lemon juice. Beat until smooth and drizzle over cooled cookies. (Add additional hot water if mixture is too thick].
[Name] Spanish Steak or Spanish Chicken [AuthorId] 1548 [AuthorName] Peggy Benisch [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 1999-08-28T00:19:00Z [Description] This is great to have, really can be spicy according to how hot the Rotel is and the heat of the chopped jalapenos. This tastes great on mashed potatoes or rice. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Steak", "Poultry", "Meat", "Spanish", "European", "Very Low Carbs", "Broil/Grill", "< 60 Mins", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1", "1", "1", "1/2", "1/2", "1 -2", NA, NA] [RecipeIngredientParts] ["boneless chicken breasts", "Rotel Tomatoes", "diced tomatoes", "tomato sauce", "bell pepper", "onion", "seasoning salt"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 782.8 [FatContent] 54.5 [SaturatedFatContent] 21.4 [CholesterolContent] 192.8 [SodiumContent] 1107.9 [CarbohydrateContent] 17.7 [FiberContent] 2.9 [SugarContent] 7.7 [ProteinContent] 54.2 [RecipeServings] nan [RecipeYield] 4-5 [RecipeInstructions] Spray deep skillet with cooking spray or lightly oil (May use a couple of TBS. Oil if needed to keep meat from sticking but not necessary if using Teflon coated pan.]. Season meat with salt and pepper, to taste. Brown on both sides. Add vegetables, tomatoes and tomato sauce. Cover and simmer for 30 minutes, or until meat is tender.
[Name] Sparkling Gingersnaps [AuthorId] 1548 [AuthorName] Peggy Benisch [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 1999-08-28T00:31:00Z [Description] Make and share this Sparkling Gingersnaps recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/2", "1", "1/4", "2", "1 1/2", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["sugar", "oleo", "shortening", "egg", "light molasses", "dark molasses", "flour", "baking soda", "cinnamon", "salt", "ginger", "allspice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 121.6 [FatContent] 4.6 [SaturatedFatContent] 1.1 [CholesterolContent] 7.8 [SodiumContent] 131.7 [CarbohydrateContent] 19.1 [FiberContent] 0.3 [SugarContent] 10.3 [ProteinContent] 1.4 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Beat together sugar, oleo, shortening, egg and molasses. Add dry ingredients all at once and mix well. Roll dough into small balls , roll in extra small bowl of sugar and place on ungreased cookie sheet. Bake for 12 minutes.
[Name] Spice Party Punch [AuthorId] 1710 [AuthorName] Beth Lareau [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-18T04:15:00Z [Description] I have served this several times. Not overly sweet and with lots of flavor. From "Atlanta Natives' Favorite Recipes" Spice Party Punch [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Pineapple", "Tropical Fruits", "Fruit", "Free Of...", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "3", "1", "24", "3", "1/2", "1/2", "1/2", "1", "4"] [RecipeIngredientParts] ["frozen lemon juice", "cloves", "cinnamon", "ginger", "allspice", "mace", "sugar", "ginger ale"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4247.3 [FatContent] 4.7 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 509.6 [CarbohydrateContent] 1067.0 [FiberContent] 8.6 [SugarContent] 1041.8 [ProteinContent] 19.4 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Combine fruit juices. Tie cloves in cheesecloth bag (unless you want to go fishing for them later]; add to juices with other spices and sugar. Mix well. Let stand several hours. When ready to serve, remove spice bag; stir well. Pour over ice in punch bowl; add ginger ale.
[Name] Spinach Cashew Salad [AuthorId] 138861 [AuthorName] Winnipeg Mel [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-23T12:37:00Z [Description] When choosing salads as a low-fat diet choice be careful of ingredients used and the amount of dressing drizzled over the salad. Both can add up fat grams and calories quickly. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/26/25/picuDQF2o.jpg" [RecipeCategory] Free Of... [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1/2", "1/2", "5", "1/2", "1/2", "2/3", "1/3", "1/3", "1/4", "1 1/2", "1"] [RecipeIngredientParts] ["bacon", "cashews", "spinach", "lettuce", "mozzarella cheese", "sugar", "red wine vinegar", "dry mustard", "red onions", "poppy seed"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 409.3 [FatContent] 37.1 [SaturatedFatContent] 8.4 [CholesterolContent] 24.8 [SodiumContent] 356.4 [CarbohydrateContent] 13.2 [FiberContent] 1.2 [SugarContent] 9.1 [ProteinContent] 7.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Chop bacon and fry until crisp. Drain on paper towel to remove as much excess fat as possible. Wash spinach and lettuce then tear leaves into bite size pieces. Place in Salad bowl. Add cashew pieces, grated cheese, and crumbled bacon. Toss when ready to serve. Serve with poppy seed dressing. NOTE: Fat grams may be reduced to 1 gram per serving if bacon and cashews are eliminated. Each add approximately 3 grams of fat per serving. Poppy Seed Dressing: Place all ingredients in blender and blend until smooth. Alternate method: finely grate onion, add remaining ingredients and beat with mixer until well blended.
[Name] Beef Stuffed Acorn Squash [AuthorId] 1555 [AuthorName] Cindy Hartlin [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-13T14:14:00Z [Description] Make and share this Beef Stuffed Acorn Squash recipe from Food.com. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "Meat", "Low Cholesterol", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "3/4", "1/4", "1/4", "3", "1/2", "1/4", "1", "3/4", "1/4"] [RecipeIngredientParts] ["acorn squash", "lean beef", "onion", "celery", "flour", "salt", "sage", "milk", "rice", "colby", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 578.3 [FatContent] 13.7 [SaturatedFatContent] 6.5 [CholesterolContent] 87.2 [SodiumContent] 572.2 [CarbohydrateContent] 80.2 [FiberContent] 5.5 [SugarContent] 0.8 [ProteinContent] 35.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut each squash in half; discard seeds. Place cut side down in a 3 quart rectangular baking pan. Bake in preheated 350 F oven 50-55 minutes or until tender. Saute beef, onion and celery in a large frypan until meat is browned; drain off any fat. Blend in flour, salt and sage. Stir in milk. Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens. Stir in cooked rice. Turn squash cut side up in pan; fill squash cavities with equal amounts of meat mixture. Return to oven and bake an additional 30 minutes. Top with cheese; bake 3 minutes longer.
[Name] Spotted Dick II [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-04T05:34:00Z [Description] This is my grandmother's (nanna's) original recipe. She was a cook in a big house when she was a girl. [Images] character(0) [RecipeCategory] European [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["4", "4", "4", "2", "3", "1/2", "1/4"] [RecipeIngredientParts] ["flour", "suet", "sugar", "raisins", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2314.0 [FatContent] 122.9 [SaturatedFatContent] 66.8 [CholesterolContent] 99.0 [SodiumContent] 661.6 [CarbohydrateContent] 278.7 [FiberContent] 9.2 [SugarContent] 115.9 [ProteinContent] 29.0 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Mix all ingredients with enough milk to make a thick cake mixture. Grease a piece of tin foil. Spoon mixture on like a sausage, 2\" thick. Seal in foil. Steam for 2 hours.
[Name] Spotted Dick [AuthorId] 1712 [AuthorName] Ian Carol Rice [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-06T04:50:00Z [Description] Make and share this Spotted Dick recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["12", "5", "4", "6", NA] [RecipeIngredientParts] ["self-raising flour", "vegetable suet", "beef suet", "caster sugar", "currants", "custard"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 3377.9 [FatContent] 145.5 [SaturatedFatContent] 36.0 [CholesterolContent] 0.0 [SodiumContent] 4334.4 [CarbohydrateContent] 491.9 [FiberContent] 20.8 [SugarContent] 228.5 [ProteinContent] 40.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["In a large bowl mix the flour, suet, sugar, currants and 12 fl.oz. water to a soft dough.", "Shape into a long sausage and wrap in greaseproof paper.", "Fill a pan that is large enough to take the dough sausage, allowing room to expand, with water.", "Bring to the boil.", "Dip a clean tea towel in hot water, wring it out and sprinkle it with flour.", "Roll up the pudding loosely in the cloth and tie at each end.", "Place the pudding in the pan and simmer for 2 hours.", "Remove the tea towel and greaseproof paper, sprinkle with sugar and serve warm with custard." ]
[Name] Spotted Dick IIi [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT2H [PrepTime] PT0S [TotalTime] PT2H [DatePublished] 1999-09-07T20:35:00Z [Description] Make and share this Spotted Dick IIi recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["< 15 Mins", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "1", "4", "2", "6", "2", NA] [RecipeIngredientParts] ["self raising flour", "salt", "butter", "caster sugar", "currants", "eggs", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 402.1 [FatContent] 17.5 [SaturatedFatContent] 10.3 [CholesterolContent] 111.1 [SodiumContent] 161.1 [CarbohydrateContent] 55.9 [FiberContent] 3.0 [SugarContent] 23.5 [ProteinContent] 7.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Sift the flour with the salt into a bowl, rub in butter and then stir in the sugar and currants. Whisk the eggs and stir into the mixture and stir until smooth with a wooden spoon, adding milk, if necessary, to give a dropping consistency. Turn into a well-greased basin, cover with pleated, buttered grease proof paper and foil, tie securely and steam 1 1/2 - 2 hours. Serve with custard.
[Name] Sprout and Snow Pea Stir-Fry [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 1999-08-14T19:33:00Z [Description] Make and share this Sprout and Snow Pea Stir-Fry recipe from Food.com. [Images] character(0) [RecipeCategory] Free Of... [Keywords] ["< 30 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["4", "1", "2", "2", "2", "3", "2"] [RecipeIngredientParts] ["snow peas", "garlic", "gingerroot", "bean sprouts", "water", "reduced sodium soy sauce"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 72.6 [FatContent] 1.4 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 96.0 [CarbohydrateContent] 11.7 [FiberContent] 3.6 [SugarContent] 6.2 [ProteinContent] 4.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Remove stem end and string from snow peas. In large nonstick skillet or wok, heat oil over high heat. Add garlic, gingerroot and snow peas; stir-fry for 1 minute Add bean sprouts; stir-fry for 1 minute or until vegetables are tender-crisp, adding water if necessary to prevent burning. Stir in soy sauce.
[Name] Stephen's Pork Chop Dinner in a Pan [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 1999-08-15T07:20:00Z [Description] Stephen's Pork Chop Dinner in a Pan This recipe can easily be expanded. Recently, with 8 chops, 4 potatoes and 2 cans of sauerkraut, we fed 5 at dinner and had enough leftovers for some lunches. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Low Cholesterol", "Healthy", "< 15 Mins", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1", NA, NA] [RecipeIngredientParts] ["idaho baking potatoes", "sauerkraut", "Worcestershire sauce", "dark brown sugar"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 291.3 [FatContent] 7.1 [SaturatedFatContent] 2.4 [CholesterolContent] 52.5 [SodiumContent] 780.5 [CarbohydrateContent] 36.9 [FiberContent] 6.8 [SugarContent] 3.4 [ProteinContent] 20.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel potatoes and julienne them i.e. cut into slices about 1/8 - 1/4\" wide (I use an old Vegamatic slicer that has a julienne setting on it. It makes the whole job faster and easier. I usually cut the baker in half before putting through the Vegamatic.] Trim any fat from the chops and fry the fat pieces in an electric skillet while it's preheating to 360 degrees(This greases the bottom of the pan and makes chitlin's - there is less fat on chops nowdays than in my Dad's day, who designed this dish. He used to serve them as appetizers to whomever was watching his kitchen wizardry. Now there's just enough to grease the pan]. Brown the chops quickly on both sides. Sprinkle liberally with Worcestershire sauce while doing this. Turn heat down to 300°F. Add enough hot water to cover the chops about 1/4 of the way up. Now layer the julienned potatoes over the top of the chops. Then add enough more hot water mixed with (oh, say a tablespoon] Worcestershire sauce to cover the chops about 1/2 way up. Pour directly over the potatoes so they look a little brown from the water/Worcestershire mix. Cover and leave for about 25-30 minutes. When you return, flip the chops on top of the potatoes. The water should be gone or almost, so you need to add another 1/4-1/2 cup of hot water - enough to cover the bottom of the electric skillet to keep the potatoes from burning. Cover again and lower heat to 250-275°F. Leave another 20 minutes. Now switch the chops to the bottom of the pan with potatoes layered above. The potatoes may be quite brown by this time and the chops should be getting softer and ready to cut with a fork. Add a little more water if needed. If the potatoes and chops still aren't done enough, just turn up the heat and cook a little more. Drain all the juice from the can of sauerkraut and spread over the potatoes. Sprinkle liberally with brown sugar. Check often during the next 15 minutes to see when the brown sugar melts. Mix it around into the kraut and potatoes and flip the chops around to get some too. The dish is done when the chops tear apart to a fork and potatoes are soft. I like the chops falling apart and I have all the water cooked off. This dish serves two or more depending on appetites. Serve with the kraut and potatoes mixed up together and add cold applesauce as a side. Good summer dish because the electric skillet keeps the temperature down in the kitchen.
[Name] Stir-Fry Beef & Spinach with Noodles [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 1999-08-13T13:50:00Z [Description] Make and share this Stir-Fry Beef & Spinach with Noodles recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 30 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["1", "6", "1", "1", "1/4", "2", "1/4", "2", "1", "2", "2", "1/4"] [RecipeIngredientParts] ["beef round tip steak", "fresh spinach", "water chestnuts", "green onion", "red chili peppers", "hoisin sauce", "reduced-sodium soy sauce", "water", "garlic"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 299.0 [FatContent] 4.2 [SaturatedFatContent] 0.6 [CholesterolContent] 0.5 [SodiumContent] 599.9 [CarbohydrateContent] 54.4 [FiberContent] 4.2 [SugarContent] 8.0 [ProteinContent] 12.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Stack beef steaks; cut lengthwise in half and then crosswise into 1-inch wide strips. Combine marinade ingredients, pour half over beef. Cover and marinate in refrigerator 10 minutes. Reserve remaining marinade. Meanwhile cook pasta according to package directions; keep warm. Remove beef from marinade; discord marinade. Heat large nonstick wok or skillet over medium-high heat until hot. Add beef (half at a time] and stir-fry (1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.] Remove from skillet with slotted spoon; keep warm. In same skillet, combine pasta, spinach, water chestnuts, green onions and reserved marinade; cook until spinach is wilted and mixture is heated through, stirring occasionally. Return beef to skillet; mix lightly. Garnish with chili peppers.
[Name] Beef, Pepper & Mushroom Kabobs [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 1999-08-11T19:51:00Z [Description] Make and share this Beef, Pepper & Mushroom Kabobs 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/26/33/piczhdVHy.jpg" [RecipeCategory] Free Of... [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1", "12", "1", "1/4", "1", "1", "1", "2", "1", "1/2", "1/4"] [RecipeIngredientParts] ["boneless beef top sirloin steak", "red bell peppers", "yellow bell pepper", "mushrooms", "salt", "fresh lemon juice", "olive oil", "water", "dijon-style mustard", "honey", "dried oregano leaves", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 208.8 [FatContent] 8.3 [SaturatedFatContent] 2.2 [CholesterolContent] 68.0 [SodiumContent] 213.9 [CarbohydrateContent] 6.1 [FiberContent] 1.5 [SugarContent] 3.9 [ProteinContent] 27.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Trim fat from beef steak; cut into 1 1/4-inch pieces. In large bowl, whisk together seasoning ingredients; add beef, bell pepper and mushrooms, tossing to coat. Alternately thread pieces of beef, bell pepper and mushrooms on each of four 12-inch metal skewers. Prepare rice according to package directions; keep warm. Meanwhile, place kabobs on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 9 to 12 minutes for medium rare to medium doneness, turning occasionally. Season with salt. Serve kabobs with rice. Makes 4 servings (serving size; 1 kabob and 3/4 cup rice] Total preparation and cooking time: 30 minutes Cook's Tip: To grill, place kabobs on grid over medium, ash-covered cools. Grill kabobs, uncovered, 8 to 11 minutes for medium rare to medium doneness, turning occasionally; season with salt.
[Name] Stuffed Cucumber Snacks [AuthorId] 1530 [AuthorName] Carole Reu [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-10T05:27:00Z [Description] Make and share this Stuffed Cucumber Snacks recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "3", "1", "2", "1", "1", "20", NA] [RecipeIngredientParts] ["cucumber", "low-fat cream cheese", "blue cheese", "fresh parsley", "fresh dill", "onion", "pimientos", "dill sprigs"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 30.1 [FatContent] 1.3 [SaturatedFatContent] 0.7 [CholesterolContent] 3.5 [SodiumContent] 32.5 [CarbohydrateContent] 4.1 [FiberContent] 1.3 [SugarContent] 2.2 [ProteinContent] 1.3 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Run the tines of a fork lengthwise down the cucumber. Cut a 1\" slice from each end. Cut cucumber in half lengthwise; remove and discard seeds. Place cucumber cut side down on paper towel for 10 minutes. Combine cheeses, parsley, dill and onion; spoon into cucumber halves. Put halves back together; wrap in plastic wrap. Refrigerate for 3 to 4 hours. Cut into 1/2\" slices; garnish with pimiento and dill.
[Name] Ground Beef Stuffed Red Bell Peppers [AuthorId] 1577 [AuthorName] Karina Isabel Caputi [CookTime] PT40M [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 1999-09-07T09:13:00Z [Description] Make and share this Ground Beef Stuffed Red Bell Peppers recipe from Food.com. [Images] character(0) [RecipeCategory] Peppers [Keywords] ["Vegetable", "Meat", "< 60 Mins", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "500", "1", "100", "1/2", NA, "4"] [RecipeIngredientParts] ["ground beef", "onion", "milk"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 1754.0 [FatContent] 86.2 [SaturatedFatContent] 33.6 [CholesterolContent] 357.1 [SodiumContent] 1559.3 [CarbohydrateContent] 126.7 [FiberContent] 12.7 [SugarContent] 27.5 [ProteinContent] 114.6 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Salt, pepper, chopped fresh parsley, minced garlic for taste. Wash the peppers and dry them very well. Cut each one into two pieces (longitudinally]. Get out all the seeds and any white part. Preheat oven. FILLING: Put the bread in a cup with the milk. Wait until the bread absorb all the liquid it can. Then squeeze it; only the humid bread without liquid will be used. Aside, put in a bowl the ground beef, the very finely chopped onion, the minced garlic and the parsley. Mix all very well. Add the humid bread cut in small pieces; put enough salt and pepper. Fill the peppers halves. Sprinkle each one with grated dried bread. Put them on a shell with a thin oil layer. Cook in the oven for about 30-40 minutes until the peppers are tender and the cover (the grated bread] gold brown. Bon appetit! The same filling can be used to stuff zucchini and aubergines, for instance. These ones must be cooked previously in salted boiling water (already cut in halves]. Then you have to empty each half with a tablespoon, taking care of not damaging the skin. Part of the fruit retired (and chopped] can be mixed in the filling. I hope you like these ideas.
[Name] Sugared Walnuts [AuthorId] 1717 [AuthorName] JonquilJan [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 1999-08-26T17:09:00Z [Description] However here is one that I used to bag up and sell at craft shows.. Sugared Walnuts (or Pecans or Almonds) [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Nuts", "Broil/Grill", "< 30 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["1", "6", "1", "1/4", "1/4", "2 1/2 - 3", "1"] [RecipeIngredientParts] ["brown sugar", "milk", "salt", "cinnamon", "walnut halves", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 938.8 [FatContent] 64.7 [SaturatedFatContent] 6.7 [CholesterolContent] 4.3 [SodiumContent] 239.5 [CarbohydrateContent] 86.7 [FiberContent] 6.7 [SugarContent] 73.3 [ProteinContent] 15.9 [RecipeServings] nan [RecipeYield] 3-4 cups [RecipeInstructions] ["Combine brown sugar, milk, grated orange peel, salt and cinnamon in large saucepan.", "Stir to combine. Cook over low heat until candy thermometer registers 236 degrees.", "Remove from heat and add nuts and vanilla.", "Stir mixture until it begins to look grainy.", "Turn out onto wax paper and separate nuts to cool entirely.", "Will keep in covered containers in refrigerator but do not freeze.", "Does not work well on Brazil nuts. Coating does not stick.", "*I have used up to 4 cups of nuts per batch with good results." ]

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