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[Name] Upright Pineapple Cake [AuthorId] 22995 [AuthorName] Dachshund Lover [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-11-13T15:45:00Z [Description] Awesome cake--the only cake I will eat. This is my grandmother's recipe and believe me every time I make it I get fabulous comments. Moist and delicious. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1/4 - 1/2", "1", "1", "1", "1"] [RecipeIngredientParts] ["butter", "mandarin oranges", "Jello Instant Vanilla Pudding Mix", "Cool Whip"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 347.7 [FatContent] 13.9 [SaturatedFatContent] 7.3 [CholesterolContent] 11.0 [SodiumContent] 422.0 [CarbohydrateContent] 54.9 [FiberContent] 1.3 [SugarContent] 19.7 [ProteinContent] 2.6 [RecipeServings] 12.0 [RecipeYield] 1 Cake [RecipeInstructions] ["Prepare Cake---------------.", "Combine cake ingredients; cake mix, room temperature butter and the Mandarin oranges including the juice; beat with a mixer on medium speed.", "Divide batter evenly between 3 cake pans sprayed with non-stick spray.", "Bake in a 350°F oven for 20 to 25 minutes.", "Cool cake completely on a wire rack.", "Prepare Icing------------.", "Combine drained crushed pineapple and pudding.", "Lightly fold in Cool Whip.", "Generously ice the cake, there will be plenty.", "Must be refrigerated." ]
[Name] Crumbly Peach Cobbler [AuthorId] 16676 [AuthorName] ann hugo [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-11-13T15:45:00Z [Description] This desert is quick and easy. I been making this desert for forty years. It is so good with ice cream or served hot out of the oven or cold. The best ever peach cobbler--family and friends favorite. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/19/9/gt0BtJ69QajXD6DcOkNg_COBBLER2%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/19/9/XeijjE7hRY4UtWiN5ODX_COBBLER3%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/19/9/picZUaHAy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/19/9/5yhMw7CSLWznEDGLVVr4_COBBLER1%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/19/9/lqzkJ5zgTQqff7GDGNF0_20150910_163449.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/19/9/Ab1GOKnZQpayXNAtqYYq_20150723_172204-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/19/9/picY3f8eB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/19/9/picXrRUKy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/19/9/picoKVmM0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/19/9/picQTbZhu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/19/9/FKx0yFEZTzqhkg0SwBS5_1467229129604-1264138440.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/19/9/picj31zW6.jpg" ] [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2 - 1", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["butter", "margarine", "sugar", "milk", "self rising flour"] [AggregatedRating] 5.0 [ReviewCount] 106.0 [Calories] 417.7 [FatContent] 17.1 [SaturatedFatContent] 10.7 [CholesterolContent] 46.4 [SodiumContent] 424.2 [CarbohydrateContent] 65.1 [FiberContent] 1.5 [SugarContent] 46.8 [ProteinContent] 3.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] if you would like to make a larger cobbler just double all ingredients. Bake at same temperature. Cook until golden brown. In a bowl mix, flour, sugar and milk. Mix ingredients until smooth and no lumps. Put butter or margarine in a 13 x 9 baking dish or pan in a 350°F oven until melted when melted take pan out of oven and pour batter over melted butter or margarine, DO NOT STIR. Pour peaches over batter, DO NOT STIR. Sprinkle cinnamon sugar over top of peaches, DO NOT STIR. Put in a 350°F oven and bake for 30 minutes to one hour or until golden brown.
[Name] Cornbread & Sausage Stuffing [AuthorId] 6836 [AuthorName] Mary Scheffert [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-11-13T15:47:00Z [Description] Make and share this Cornbread & Sausage Stuffing recipe from Food.com. [Images] character(0) [RecipeCategory] Thanksgiving [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1 1/2", "1 1/2", "5", NA, "2", "1", "1/2", "2 -3", "2"] [RecipeIngredientParts] ["sausage", "onions", "celery", "rubbed sage", "marjoram", "black pepper", "chicken broth", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 23.0 [Calories] 246.2 [FatContent] 16.4 [SaturatedFatContent] 6.2 [CholesterolContent] 32.4 [SodiumContent] 711.3 [CarbohydrateContent] 15.6 [FiberContent] 1.3 [SugarContent] 2.4 [ProteinContent] 8.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook sausage in large skillet until browned; remove with slotted spoon& drain. Saute onion& celery in remaining sausage drippings until tender. Combine sausage, sauteed vegetables, bread cubes, cornbread, sage, marjoram& pepper in a large mixing bowl; blend well. Moisten with chicken broth. Mixture can be stuffed into turkey, or placed into a greased 13x9 baking dish& dot with butter. Cover& bake 20 minutes at 350F; uncover& bake 10 minutes more, or until golden brown.
[Name] Shrimp & Cheese Appetizers [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-11-13T15:47:00Z [Description] Quick easy and attractive "do Ahead" appetizer They freeze well Instead of the English muffins I use 8 slices of Whole wheat bread, sandwich loaf, crusts removed. Then flatten the slices with a rolling pin, put the slices on a cookie sheet and toast one side of the bread under the broiler. Then turn the bread over and spread the mixture on each slice. Cut the slices into 3 pieces each. If you want to use the English muffin but want them a bit thinner use 3 muffins and cut them into 3 pieces each [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/20/1/picRis28w.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/20/1/picdTJ1DA.jpg"] [RecipeCategory] Cheese [Keywords] ["Canadian", "Christmas", "Broil/Grill", "< 15 Mins", "Oven", "Freezer"] [RecipeIngredientQuantities] ["1/3", "1/4", "2", "1/2", "1/2", "1", "4", "4"] [RecipeIngredientParts] ["butter", "mayonnaise", "fresh lemon juice", "cayenne", "onion powder", "shrimp", "English muffins"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 21.1 [FatContent] 1.1 [SaturatedFatContent] 0.7 [CholesterolContent] 5.5 [SodiumContent] 39.0 [CarbohydrateContent] 2.1 [FiberContent] 0.2 [SugarContent] 0.2 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 48 appetizers [RecipeInstructions] Beat together the cheese, butter, mayo, lemon juice, cayenne,& onion powder. Beat until smooth then add shrimp and mix until they are evenly spread. Spread on the 8 muffin halves. You may now freeze them well wrapped or continue to broil them. Broil until lightly browned & bubbly. Cut each muffin half into 6 pieces & serve. If you have frozen them defrost for 1/2 hour then under broiler apprs 8\" from heat for 10-15 minutes.
[Name] Creamed Beef on Toast...( Sos ) [AuthorId] 16676 [AuthorName] ann hugo [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-11-13T15:49:00Z [Description] a very harty supper on a cold night ..or any tine...a favorit of my famileys...quick and so easy ...can also be served over mashed potatoes.. [Images] character(0) [RecipeCategory] Weeknight [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1 - 1 1/2", "3", "3 -4", "1", "1/2", NA] [RecipeIngredientParts] ["ground beef", "butter", "margarine", "self rising flour", "cornstarch", "milk", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 330.1 [FatContent] 23.1 [SaturatedFatContent] 11.8 [CholesterolContent] 89.5 [SodiumContent] 210.5 [CarbohydrateContent] 10.3 [FiberContent] 0.1 [SugarContent] 0.4 [ProteinContent] 19.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] fry meat until done an drain. melt butter in same pan add flour to make a paste add milk and stir until smooth. heat slowly until thickens stirring often. add drained meat,sugar,salt and pepper. continue stirring until hot. serve over toast.
[Name] Miracle Pound Cake [AuthorId] 16676 [AuthorName] ann hugo [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2001-11-13T15:49:00Z [Description] The best ever pound cake. I have baked it for 11 years. A great holiday desert--or any time. Serve hot or cold.. Serve with fresh strawberries or lemon pudding. A great cake to decorate. Family favorite--make it at least once a week. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1 -2", "1/2", "3", "4", "3", "1", "1"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "Soft Silk flour", "Swans Down cake flour", "milk", "vanilla flavoring"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 886.0 [FatContent] 52.6 [SaturatedFatContent] 26.6 [CholesterolContent] 228.0 [SodiumContent] 284.5 [CarbohydrateContent] 102.2 [FiberContent] 0.0 [SugarContent] 100.2 [ProteinContent] 5.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] First with mixer cream until fluffy butter, Crisco, sugar, eggs. Now with wooden spoon add flour and milk to mixture mixing a little at a time alternating until mixture is smooth add vanilla. Lightly spray a tube pan or an angel food cake pan. Pour batter into pan. Shake pan to smooth batter even. Place in a cold oven. Set temperature at 300°F degrees. Bake for 1 1/2 hours. Insert toothpick--when inserted comes out dry cake is done check at 1 1/2 hours.
[Name] Fleischmann's Kifle [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT20M [PrepTime] PT3H [TotalTime] PT3H20M [DatePublished] 2001-11-13T15:52:00Z [Description] Posted for a Recipezaar friend; haven't tried these myself. The Fleischmann's Yeast Company published this recipe, claiming the recipe is of German origin. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Nuts", "German", "European", "Kid Friendly", "Potluck", "Christmas", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1", "1 3/4", "1", "1/2", "2", "2", "1/4", "1", "3/4", "3/4", "3/4"] [RecipeIngredientParts] ["sour cream", "water", "all-purpose flour", "butter", "margarine", "sugar", "vanilla extract", "walnuts", "dates"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 157.8 [FatContent] 9.3 [SaturatedFatContent] 4.4 [CholesterolContent] 28.0 [SodiumContent] 36.1 [CarbohydrateContent] 17.5 [FiberContent] 1.3 [SugarContent] 8.7 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] 24 cookies [RecipeInstructions] ["Mix sour cream and water; heat until warm (105 to 115F].", "Stir in yeast; let stand 3 minutes or until yeast is dissolved; set aside.", "In large bowl, combine butter and 1/2 cup flour; stir in sour cream mixture.", "Stir in egg yolks and enough remaining flour to make soft dough.", "Divide dough into 3 equal pieces.", "Wrap in airtight plastic wrap; chill at least 2 hours or up to 3 days.", "Lightly dust work surface with sugar.", "Roll each piece of dough to 12-inch circle; cut into 8 pie-shaped wedges.", "Spread each wedge with about 1 tablespoon filling.", "Roll up from wide ends to make crescents.", "Place, with points down, on greased baking sheets.", "Bake at 375F for 20 minutes or until golden brown.", "Remove from baking sheets; cool on wire racks.", "Makes 24 to 30 cookies.", "Filling----------.", "In medium bowl, beat egg whites until soft peaks form.", "Gradually add sugar and vanilla extract; continue beating until very stiff but not dry.", "Stir in ground walnuts and chopped dates or pitted dates (snipped] OR mini chocolate chips." ]
[Name] Southwest Stir Fry [AuthorId] 18660 [AuthorName] Dawn399 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-11-13T15:52:00Z [Description] A good way to get all the food groups into one meal: Meat, vegetable, dairy, and bread! Fast, heatlthy, and tasty! [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "Tex Mex", "Southwestern U.S.", "Mexican", "Spicy", "< 30 Mins", "Stove Top", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "12", "1", "1", "1/2", "2/3", "1", "1/2", "1/2", "8", "1/2"] [RecipeIngredientParts] ["water", "chicken", "green pepper", "zucchini", "onion", "salsa", "chili powder", "frozen whole kernel corn", "black beans", "flour tortillas", "colby-monterey jack cheese"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 524.9 [FatContent] 25.0 [SaturatedFatContent] 5.8 [CholesterolContent] 63.8 [SodiumContent] 718.6 [CarbohydrateContent] 51.1 [FiberContent] 6.7 [SugarContent] 4.6 [ProteinContent] 25.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Make marinade---------------. Mix fajita mix, oil and water. Add chicken to marinade. Let stand for 15 minutes. Spray a large skillet with non stick cooking spray and heat on medium heat. Add green pepper, zuchini, and onion. Sautee until crisp tender. Set vegetables aside. Drain chicken and discard marinade. Cook chicken in skillet for@ 4-5 minutes. Add vegetables to skillet, and add salsa and chili powder and stir together. Add corn and beans to skillet and cook for@ 1-2 more minutes or until heated through. Microwave tortillas for 30 seconds to heat. Cover them prior to microwaving. Serve mixture on warm tortillas and top with cheese.
[Name] Prawn Teriyaki Noodle Stir-Fry [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2001-11-13T15:56:00Z [Description] This is a fantastic Chinese-style dish for the seafood lover. Rich in flavour it is the perfect dish to impress your friends even though it is fairly simple to make. [Images] character(0) [RecipeCategory] Chinese [Keywords] ["Asian", "Australian", "Healthy", "< 30 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["250", "1", "1", "1", "1", "250", "300", "3/4"] [RecipeIngredientParts] ["red capsicum", "broccoli floret"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 493.6 [FatContent] 8.0 [SaturatedFatContent] 1.6 [CholesterolContent] 176.1 [SodiumContent] 2494.3 [CarbohydrateContent] 66.1 [FiberContent] 3.2 [SugarContent] 10.5 [ProteinContent] 37.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut the fish into cubes. Heat the oil in a wok or deep frypan. Add onion, capsicum and broccoli, stir-fry for 2 minutes. Add Seafood and carefully stir-fry for another 2 minutes. Add hokkein noodles and the teriyaki marinade and stir fry until the noodles are heated through properly. Serve.
[Name] Lite Oatmeal Raisin Breakfast Bars [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-11-13T15:57:00Z [Description] These are very good, filling and low calorie. Not just for breakfast, they make a great snack in the middle of the day. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Breakfast", "Dessert", "Lunch/Snacks", "Cookie & Brownie", "Grains", "Kid Friendly", "Kosher", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "1/2", "1/4", "3/4", "1", "3", "2", "1 1/2", "1", "1", "3", "1 -2", "1 -2"] [RecipeIngredientParts] ["brown sugar substitute", "sugar substitute", "light butter", "margarine", "unsweetened applesauce", "eggs", "skim milk", "vanilla", "flour", "baking soda", "cinnamon", "quick oats", "raisins", "carrots", "apple"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 240.7 [FatContent] 4.6 [SaturatedFatContent] 2.1 [CholesterolContent] 20.7 [SodiumContent] 145.3 [CarbohydrateContent] 44.7 [FiberContent] 3.5 [SugarContent] 15.1 [ProteinContent] 5.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350 degrees. Beat sugars and margarine together. Add applesauce, egg, milk and vanilla. Add combined flour, baking soda and cinnamon to wet ingredients. Mix well. Stir in oats, raisins, and apples/carrots. Spread into ungreased 9x13\" pan. Bake 25-30 minutes.
[Name] Baked Sweet Potato Fries [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-11-13T15:57:00Z [Description] Make and share this Baked Sweet Potato Fries recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/20/8/picY6l94g.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/20/8/picImTcgI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/20/8/picZ32661.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/20/8/picz0e6q3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/20/8/pic3HR5Cf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/20/8/picOa6S4Y.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/20/8/picAfKZeq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/20/8/picoymItU.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Vegan", "Kosher", "Free Of...", "Christmas", "Hanukkah", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] [NA, "4", "1", "1/4", "1"] [RecipeIngredientParts] ["sweet potatoes", "margarine", "butter", "seasoning salt", "nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 34.0 [Calories] 112.0 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 71.5 [CarbohydrateContent] 26.2 [FiberContent] 3.9 [SugarContent] 5.4 [ProteinContent] 2.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Spray a 15x10x1-inch baking pan with nonstick coating. Scrub potatoes; cut lengthwise into quarters, then cut each quarter into 2 wedges. Arrange potatoes in a single layer in pan. Combine margarine or butter, salt, and nutmeg. Brush onto potatoes. Bake in a 450° oven 20 minutes or until brown and tender.
[Name] Tomato Pie [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-11-13T16:00:00Z [Description] Make and share this Tomato Pie recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/20/9/pictEfooM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/20/9/pica6w6n4.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Kosher", "Potluck", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "4", "1", "1/4", "2/3", "3 -4", NA, NA, "1 1/2", "1/3", "2", "1"] [RecipeIngredientParts] ["flour", "baking powder", "salt", "butter", "milk", "tomatoes", "salt", "fresh ground pepper", "sharp cheddar cheese", "mayonnaise", "basil leaves", "chives"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 369.3 [FatContent] 18.6 [SaturatedFatContent] 11.5 [CholesterolContent] 53.8 [SodiumContent] 891.4 [CarbohydrateContent] 37.8 [FiberContent] 2.3 [SugarContent] 2.7 [ProteinContent] 13.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place flour, baking powder and salt in bowl, toss to mix and cut in butter until mixture resembles coarse cornmeal. Add enough milk to make a medium-soft dough (not too soft]. Turn out about 1/3 of the dough onto a floured board and roll to fit a 9-inch pie pan. Fold into quarters and lift gently into pie pan (If dough breaks, patch it with scraps of dough, using a bit of cold water as\"glue\"]. Line crust with fairly thick tomato slices, season with salt and pepper, top with half the cheese and coat with mayonnaise. Sprinkle basil and chives over the mayonnaise. Add remaining cheese and spread mayonnaise over the top. Roll remaining dough thin to fit over filling. Make slits to allow steam to escape and bake in a pre-heated, 400 degree oven until brown and puffy on top, about 20 minutes.
[Name] Spaghetti Torte [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-11-13T16:00:00Z [Description] This is also a good way to use leftover spaghetti, just scale down the recipe for the amount you have. We prefer this fresh-made. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Spaghetti", "Kid Friendly", "Kosher", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "4", "1/4", "2", "4", NA] [RecipeIngredientParts] ["spaghetti", "parmesan cheese", "ricotta cheese", "egg substitute", "fresh basil", "dried basil leaves", "tomatoes", "provolone cheese"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 328.8 [FatContent] 8.5 [SaturatedFatContent] 4.9 [CholesterolContent] 23.0 [SodiumContent] 262.9 [CarbohydrateContent] 45.0 [FiberContent] 2.2 [SugarContent] 2.1 [ProteinContent] 17.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350÷. Spray a 9 inch springform pan with nonstick cooking spray. Cook and drain spaghetti as directed on package. Rinse with cold water; drain. Toss spaghetti, Parmesan cheese, Ricotta cheese, Italian seasoning and egg whites until spaghetti is well coated. Press half of the spaghetti mixture in bottom of pan. Sprinkle with half of the basil. Layer with half of the tomatoes and cheese slices. Press remaining spaghetti mixture on top. Sprinkle with remaining basil. Layer with remaining tomatoes and cheese slices. Bake 30 minutes. Let stand 15 minutes. Remove sides of pan. Cut torte into wedges. Serve with spaghetti sauce.
[Name] Harvest Apple Salsa with Cinnamon Chips [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT7M [PrepTime] PT15M [TotalTime] PT22M [DatePublished] 2001-11-13T16:00:00Z [Description] Make and share this Harvest Apple Salsa with Cinnamon Chips recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/21/1/picJXj6bG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/21/1/picN3Yj3O.jpg"] [RecipeCategory] Sauces [Keywords] ["Apple", "Pears", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Kosher", "Christmas", "Hanukkah", "Thanksgiving", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "4", "2", "1", "1/2", "1/2", "1/4", "1", "3", "2"] [RecipeIngredientParts] ["sugar", "ground cinnamon", "8-inch flour tortillas", "granny smith apples", "pear", "red seedless grapes", "celery", "walnuts", "brown sugar"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 340.3 [FatContent] 8.5 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 247.4 [CarbohydrateContent] 63.1 [FiberContent] 6.5 [SugarContent] 27.8 [ProteinContent] 6.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the Cinnamon Chips-------------. Preheat oven to 375 degrees. Combine sugar and cinnamon in a small bowl (I put this mixture in a spice bottle with holes so I could just sprinkle it on]. Brush tortillas with water. Sprinkle sugar mixture evenly over both sides of tortillas. Cut each tortilla into 8 wedges; arrange on baking sheet. Bake 5- 7 minutes or until golden brown/crisp. Remove to wire rack to cool completely. For the Harvest Apple Salsa-------------. Combine all ingredients in a large bowl. Add walnuts just before serving as it will turn the mixture brown. Chill overnight to create more juice.
[Name] Baked S'mores [AuthorId] 23463 [AuthorName] Joseph [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-11-13T16:02:00Z [Description] This very easy to make treat will have people asking for s'more! It is very easy to make and is just as good (maybe a litle better)as its campfire cousin. Great for Christmas cookie trays. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "Christmas", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] [NA, "3", "1"] [RecipeIngredientParts] "marshmallow creme" [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 158.1 [FatContent] 4.7 [SaturatedFatContent] 2.2 [CholesterolContent] 3.6 [SodiumContent] 30.9 [CarbohydrateContent] 27.7 [FiberContent] 0.6 [SugarContent] 18.9 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 9 squares [RecipeInstructions] Preheat oven to 350'F. Grease an 8\" square pan. Follow directions on Sugar Cookie mix. Stir until thoroughly blended. Divide cookie dough in half. Press half the dough evenly into bottom of pan. Cut each milk chocolate bar into 12 sections by following division marks on bars. Arrange chocolate sections into 4 rows, with 9 sections in each row. Place spoonfuls of marshmallow creme on top of chocolate. Spread to cover chocolate and cookie dough. Drop remaining cookie dough by teaspoonfuls on top of marshmallow creme. Spread lightly with back of spoon. Bake at 350'F. for 25-30 minutes or until light golden brown. Cool completely. Cut into squares.
[Name] Moroccan Lemon Chicken [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-11-13T16:02:00Z [Description] Make and share this Moroccan Lemon Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Moroccan", "African", "Kosher", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "3/4", "1/4", "1/4", "2", "1 1/2", "1 1/2", "1/3", "1", "1/2", "2"] [RecipeIngredientParts] ["olive oil", "boneless chicken breast", "onion", "ground cumin", "paprika", "cinnamon", "fresh lemon zest", "all-purpose flour", "chicken broth", "green olives", "honey", "canned chick-peas", "coriander sprigs"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 468.3 [FatContent] 22.1 [SaturatedFatContent] 5.2 [CholesterolContent] 92.8 [SodiumContent] 846.9 [CarbohydrateContent] 29.0 [FiberContent] 3.8 [SugarContent] 10.8 [ProteinContent] 37.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a 3-qt heavy saucepan, heat oil over moderately high heat until hot but not smoking. Pat chicken dry and season with salt and pepper. Cook chicken, skin sides down, until skin is deep golden brown. Transfer chicken to a plate and reduce heat to moderate. Add onion to pan and cook, stirring, until softened. Add cumin, paprika, cinnamon, zest, and flour and cook, stirring, 1 minute. Stir in broth, olives, and honey. Return chicken to pan and simmer, uncovered, stirring occasionally, 8 minutes. Transfer chicken to 2 plates. Add chick-peas to sauce. Simmer sauce 3 minutes and season with salt and pepper. Pour sauce over chicken and sprinkle with coriander. Serve chicken with rice.
[Name] Tomato Salad ( Insalata Pomodoro) [AuthorId] 6381 [AuthorName] Pat McCardle [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-11-13T16:03:00Z [Description] This salad is for when you have an abundance of fresh tomatoes. It says "summer" is here. Only use fresh tomatoes. DELICIOUS!!! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/21/4/zvXr0y68SVKOTFmjbtYj_heirloom-tomato-salad-7895.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/21/4/GzrPCtxSUa8pc7nUQm6r_heirloom-tomato-salad-7898.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/21/4/Md5cXpAcRS2CTZQTklWa_heirloom-tomato-salad-7890.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/21/4/picbYCf5u.jpg" ] [RecipeCategory] Vegetable [Keywords] ["European", "Low Protein", "Low Cholesterol", "Summer", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["3", "1/4", "1 -2", "1/8", "1/8", NA] [RecipeIngredientParts] ["tomatoes", "olive oil", "garlic clove", "dried basil", "oregano"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 193.5 [FatContent] 18.4 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 9.7 [CarbohydrateContent] 7.4 [FiberContent] 2.2 [SugarContent] 4.8 [ProteinContent] 1.7 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] In a bowl put oil and seasonings. Add tomatoes, either sliced or in small chunks. Use salt and pepper to taste, and mix well. Let marinate at room temperature at least an hour, for a few hours in the refrigerator. Italian or French bread or crusty rolls are a must to accompany this salad.
[Name] Smart Alec Pork Neck Bones Spaghetti - Pressure Cooker Style [AuthorId] 7507 [AuthorName] Cajun Joe [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2001-11-13T16:04:00Z [Description] NOTE: This recipe should really be classified under soul food (black New Orleans cooking) but food.com does not have that category listed. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Meat", "Creole", "Weeknight", "Pressure Cooker", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1", NA, NA] [RecipeIngredientParts] ["pasta", "cheese", "water"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 355.8 [FatContent] 5.5 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 940.8 [CarbohydrateContent] 64.5 [FiberContent] 2.6 [SugarContent] 18.3 [ProteinContent] 11.2 [RecipeServings] nan [RecipeYield] 1 Gallon [RecipeInstructions] Place neck bones and water in pressure cooker and after it starts steaming, cook for 30 minutes. This cooking method is used to remove fat from the neck bones. You can also boil the neck bones in a pot for 90 minutes. Remove the liquid from the neck bones in the cooker; replace liquid with the spaghetti sauce. Bring to a simmer stirring often, so the neck bones or sauce won't stick to the bottom. Simmer for about 15 minutes to heat up the sauce. Serve with cooked pasta sprinkled with cheese. NOTE: If you serve this to your guests, warn them before hand that this dish is so good it'll curl their toes and make them speechless for a while. I felt like I was in heaven while eating it. LOL. TIP: Put the stock from cooking the neck bones in the refrigerator. The next day, remove the solid fat from the top and use it to make soup, Jambalaya, or Dirty Rice.
[Name] Artichoke & Cheese Strudel [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2001-11-13T16:06:00Z [Description] Your friends will love you for making these artichoke appetizers! They are worth the effort. Great do ahead recipe, they freeze well I like to use 1 6oz jar in oil and 2 6oz jars in water or you may substitute 1 10 oz can for 2 6 oz jars. it works even if you are 2 oz short. Be sure to drain extremly well or the filling will be mushy [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "Canadian", "Christmas", "< 60 Mins", "Oven", "Freezer"] [RecipeIngredientQuantities] ["1/4", "1", "2", "8", "1", "3", "1", "1", "3/4", "1/2", "3", "1/4", "1/2", "15", "1/2"] [RecipeIngredientParts] ["butter", "onion", "garlic", "cream cheese", "cottage cheese", "eggs", "parsley", "tarragon", "pepper", "artichokes", "parmesan cheese", "phyllo pastry sheets", "butter"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 124.7 [FatContent] 8.8 [SaturatedFatContent] 5.0 [CholesterolContent] 41.1 [SodiumContent] 175.2 [CarbohydrateContent] 8.3 [FiberContent] 1.2 [SugarContent] 0.9 [ProteinContent] 3.6 [RecipeServings] nan [RecipeYield] 30 appetizers [RecipeInstructions] Melt 1/4 cup butter in a skillet and saute the onions until soft do not brown. add garlic, stir. Beat cream cheese and the cottage cheese until well mixed. Beat in eggs one at a time. Add garlic salt, parsley, tarragon & pepper. Beat to mix well. Add onions and any left over butter drippings. Add artichokes, parmesan & cracker crumbs, stir. Lay out the filo sheets & brush with melted butter, stack 5 sheets (you'll end up with 3 rolls]. Put 1/3 mix on one end of each stack & roll up tucking edges of sheets around the filling. Using a very sharp knife cut each roll into 10 pieces. If you are going to freeze the rolls leave the cut pieces together still forming the roll, wrap in plastic wrap and then foil & Freeze. Defrost before baking When you are ready to bake them preheat oven to 350F Separate the rolls into the pieces , lay cut side up on a lightly gresed cookie sheet\r\nBake for 20-30 minutes or until nicely browned Serve warm
[Name] Pasta and Peas [AuthorId] 6381 [AuthorName] Pat McCardle [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-11-13T16:06:00Z [Description] This dish is very economical, fast and really tasty. Made this when I was first married and money was very tight.(we were in the military). I still make it a lot, using different kinds of beans. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/21/7/cn6CNGYXSQemaUCOMWCQ_ditalini.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Beans", "Vegetable", "European", "Vegan", "Kid Friendly", "Potluck", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["6", "1/2", "1/4", "1", "1", "1", NA] [RecipeIngredientParts] ["onion", "olive oil", "peas", "dried basil", "water"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 566.9 [FatContent] 28.3 [SaturatedFatContent] 4.0 [CholesterolContent] 0.0 [SodiumContent] 10.3 [CarbohydrateContent] 66.4 [FiberContent] 3.2 [SugarContent] 3.5 [ProteinContent] 11.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Start the water for the pasta. Meanwhile,heat a little of the oil in a sauce pan. Add the onions and cook until golden. (DO NOT BURN]. Add the herbs, peas,and 1/2 cup of water and the rest of the oil. Keep warm. Drain the cooked pasta and put it in a bowl. Add the peas and mix. Add the rest of the water, if needed. I have also used Great Northern or Pork and beans--all undrained. You may add a diced tomato to the onions and peas, if you like. add the rest.
[Name] Apple Cheesecake Pie [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-11-13T16:07:00Z [Description] Make and share this Apple Cheesecake Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Cheese", "Apple", "Fruit", "Christmas", "Thanksgiving", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1/2", "2", "1", "2"] [RecipeIngredientParts] ["graham cracker pie crusts", "cream cheese", "sugar", "lemon juice", "vanilla", "eggs", "pecans"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 368.6 [FatContent] 19.0 [SaturatedFatContent] 8.0 [CholesterolContent] 84.1 [SodiumContent] 254.3 [CarbohydrateContent] 46.6 [FiberContent] 1.4 [SugarContent] 30.9 [ProteinContent] 5.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325 degrees. Combine cream cheese, sugar, lemon juice, and vanilla in a bowl. Mix until well blended. Add eggs, one at a time, mixing after each addition. Place crust on baking sheet; pour in filling. Bake for 25 minutes or until inserted knife comes out clean. Topping: Spread apple filling evenly on top of cooled cheesecake. Garnish with toasted pecans. Helpful hints-----------. Soften cream cheese in microwave on high 15 to 20 seconds. Toasted Pecans-- Spread out pecans evenly on a baking sheet. Place into a 375 degree oven for 3-5 minutes or until pecans are well toasted.
[Name] Cheese Balls [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-11-13T16:07:00Z [Description] Make and share this Cheese Balls recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Fruit", "Nuts", "High In...", "Christmas", "< 60 Mins", "Oven", "Freezer", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", NA, NA] [RecipeIngredientParts] ["aged cheddar cheese", "flour", "butter", "salt", "poppy seed", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 47.9 [FatContent] 3.6 [SaturatedFatContent] 2.3 [CholesterolContent] 10.1 [SodiumContent] 70.0 [CarbohydrateContent] 2.7 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 36 appetizers [RecipeInstructions] Mix cheese, flour, butter& salt and shape into 1/2\" balls. Roll in your choice of seeds (you can use fine chopped nuts if you wish]. Arrange on a greased baking sheet& bake in a 350 degree oven for 20-25 minutes. You can freeze these appetizers after you have baked them. Serve warm or at room temperature.
[Name] Crock Pot Beef Barbecue [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT13H [PrepTime] PT10M [TotalTime] PT13H10M [DatePublished] 2001-11-13T16:08:00Z [Description] This is the first thing I made in my new crock pot. I borrowed a lot of this recipe from Vincy Bramblett's Easy Beef BBQ. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/22/0/oUlO1IkSg6HF4ylDYir1_DSC_0869.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/22/0/izyl1hkuSmGoJjKIPKkq_DSC_0865-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/22/0/uta3voahSI6WDCHAdyud_DSC_0874.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/22/0/B8Tr32caR16wbPXGsL4Q_DSC_0876.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/22/0/picmgrvsV.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Healthy", "Kid Friendly", "Spicy", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1/4", "2", "1"] [RecipeIngredientParts] ["beef roast", "barbecue sauce", "honey", "beer"] [AggregatedRating] 5.0 [ReviewCount] 48.0 [Calories] 410.5 [FatContent] 9.4 [SaturatedFatContent] 3.8 [CholesterolContent] 149.7 [SodiumContent] 645.6 [CarbohydrateContent] 28.9 [FiberContent] 0.3 [SugarContent] 22.5 [ProteinContent] 49.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook the roast on low, covered with the bottle of beer. In the morning, drain the liquid out of the crock pot and shred the beef. Combine the other ingredients and pour over the beef. Keep the crock pot on low heat until ready to serve. If you need to add liquid, add a little bit of water.
[Name] Another Pork Chops and Beer Recipe [AuthorId] 19043 [AuthorName] P3350 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-11-13T16:08:00Z [Description] This is one of our favorites. The first time I made them, I did not let them simmer long enough. They will be falling off the bone when they are done. If you need to add liquid, add beef broth as too much beer will give it a bad taste. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/22/1/picHCNRPG.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "Very Low Carbs", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["6", NA, NA, NA, "1", "1", "6", "2", NA] [RecipeIngredientParts] ["salt", "pepper", "onion", "beef broth", "Bud Light beer", "olive oil", "flour"] [AggregatedRating] 5.0 [ReviewCount] 22.0 [Calories] 370.5 [FatContent] 19.6 [SaturatedFatContent] 6.2 [CholesterolContent] 137.3 [SodiumContent] 259.9 [CarbohydrateContent] 2.3 [FiberContent] 0.3 [SugarContent] 0.8 [ProteinContent] 41.9 [RecipeServings] nan [RecipeYield] 6 pork chops [RecipeInstructions] salt, pepper, garlic salt chops, then dredge in flour. Place in frying pan with oil, make sure the oil is already hot. Brown on both sides, add onions, cook for about 2 minutes. Add beef broth and beer, cover and let simmer about 45 minutes until chops are very tender.
[Name] Genoise [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2001-11-13T16:09:00Z [Description] I have made this once on a very special occasion, it finishes with a "Moka Creme au beurre" and is heavenly! Or you can make your own filling/icing--if you'd like to try the Moka, let me know. This is in reply to a request. Originally from "French Cooking by Eileen Reece" [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Canadian", "European", "Healthy", "Christmas", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "8", "8", "1/2"] [RecipeIngredientParts] ["eggs", "caster sugar", "flour", "butter"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 344.0 [FatContent] 5.2 [SaturatedFatContent] 2.2 [CholesterolContent] 129.2 [SodiumContent] 55.4 [CarbohydrateContent] 66.9 [FiberContent] 1.0 [SugarContent] 38.1 [ProteinContent] 7.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 160 degrees C (gas mark 3]. Set a \"bain-marie\" of warm water over a low heat so that the water does not boil. Break the eggs into a bowl, add the sugar and place in the bain-marie. Beat with a wire whisk until double in volume and warm to the touch. Remove from the bain-marie and beat until cold. Beat in the sifted flour and when smooth pour into the buttered pan. Place in oven and bake for 18 to 20 minutes before opening the oven door. Test with a pointed knife blade which should come out clean. Remove from the pan and cool on a wire rack.
[Name] Pina Colada Butter [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT3M [PrepTime] PT5M [TotalTime] PT8M [DatePublished] 2001-11-13T16:09:00Z [Description] Make and share this Pina Colada Butter recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] ["Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2 - 1", "1/4"] [RecipeIngredientParts] "butter" [AggregatedRating] nan [ReviewCount] nan [Calories] 813.8 [FatContent] 92.1 [SaturatedFatContent] 58.3 [CholesterolContent] 244.0 [SodiumContent] 653.8 [CarbohydrateContent] 0.1 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Melt the butter over low heat. Add pina colada mix. Remove from heat and stir until cooled.
[Name] Zorbatini [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 2001-11-13T16:11:00Z [Description] Make and share this Zorbatini recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/22/4/pic8DqqMe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/22/4/picFALemr.jpg"] [RecipeCategory] Beverages [Keywords] ["Greek", "European", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "1/4"] [RecipeIngredientParts] "Stolichnaya vodka" [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 82.5 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.4 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Prepare like a Martini. Garnish with a green olive.
[Name] Greek Lightning [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 2001-11-13T16:11:00Z [Description] Make and share this Greek Lightning recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/22/5/picWspjMm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/22/5/picKqGzRy.jpg"] [RecipeCategory] Beverages [Keywords] ["Greek", "European", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/3", "1/3", "1/3"] [RecipeIngredientParts] ["vodka", "Chambord raspberry liquor"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 23.1 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.1 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Pour into mixing cup with 2 or 3 ice cubes, and chill to make shooter. Strain into shot glass or test tube.
[Name] Best Ever Impossible Pie [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-11-13T16:12:00Z [Description] Really easy and tasty dessert. The flour sinks to form a crust, the middle is a custard and the top is coconut. Serve chilled with a dollop of Cool Whip. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/22/6/pic2VC8Xx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/22/6/pice5zRVL.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Kid Friendly", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1/2", "1", "1/2", "1", "2", "1"] [RecipeIngredientParts] ["eggs", "milk", "margarine", "butter", "coconut", "flour", "sugar", "vanilla", "salt"] [AggregatedRating] 4.5 [ReviewCount] 36.0 [Calories] 500.7 [FatContent] 30.7 [SaturatedFatContent] 13.6 [CholesterolContent] 152.4 [SodiumContent] 269.4 [CarbohydrateContent] 49.0 [FiberContent] 2.6 [SugarContent] 34.8 [ProteinContent] 9.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Blend all the ingredients until well mixed. Pour into a 10\" greased pie plate. Bake at 350°F for 1 hour or until centre feels firm.
[Name] Cranberry Butter [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-11-13T16:12:00Z [Description] Make and share this Cranberry Butter recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2 - 1", "1/4"] [RecipeIngredientParts] ["butter", "cranberry sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 918.4 [FatContent] 92.2 [SaturatedFatContent] 58.3 [CholesterolContent] 244.0 [SodiumContent] 673.8 [CarbohydrateContent] 27.0 [FiberContent] 0.7 [SugarContent] 26.3 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Melt 1 stick of butter in saucepan over low heat. Add the cranberry relish and stir well to blend. Remove from heat and stir until cooled.
[Name] Banana Cream Rum Pudding [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-11-13T16:15:00Z [Description] Very easy dessert. I serve this in a wine glass and usually top it with a blob of Cool Whip. Looks elegant and tasts terrific. Can be done ahead as well. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Weeknight", "No Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1", "1/3", "4", NA] [RecipeIngredientParts] ["sugar-free banana cream pudding mix", "low-fat milk", "banana", "seedless raisin", "ground cinnamon"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 178.3 [FatContent] 2.8 [SaturatedFatContent] 1.0 [CholesterolContent] 6.1 [SodiumContent] 140.1 [CarbohydrateContent] 34.2 [FiberContent] 1.7 [SugarContent] 22.1 [ProteinContent] 5.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Prepare pudding mix per instructions using milk and rum extaract. Stir in banana slices. Spoon into cups. Garnish with graham wafer pieces. Sprinkle with cinnamon.
[Name] Chocolate Mocha Pudding [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT6M [PrepTime] PT10M [TotalTime] PT16M [DatePublished] 2001-11-13T16:15:00Z [Description] You can add nuts or orange pieces to this. Try it with rum or an orange liquor. Just reduce the amount of milk by the amount of liquid added. Top with whip cream and a cinnamon dusting. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Microwave", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "3", "3", "1/2", "1/2", "2", "1", "1"] [RecipeIngredientParts] ["sugar", "cornstarch", "cinnamon", "instant coffee granules", "milk", "butter", "margarine", "vanilla"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 236.7 [FatContent] 7.9 [SaturatedFatContent] 4.9 [CholesterolContent] 24.7 [SodiumContent] 81.9 [CarbohydrateContent] 38.8 [FiberContent] 1.6 [SugarContent] 25.2 [ProteinContent] 4.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine sugar, cocoa, cornstarch, cinnamon and coffee in an 8 cup measure cup or bowl. Gradually stir in milk. Microwave on high 5 to 6 minutes or until it starts to boil and thicken slightly (whisk twice]. Stir in butter and vanilla. Place plastic wrap on surface of pudding. Refrigerate at least 2 hours. Whisk until smooth. Serve in individual bowls or wine glasses.
[Name] Devil's Chocolate Food Cake [AuthorId] 12657 [AuthorName] Anu_N [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-11-13T16:15:00Z [Description] This is from "Chocolate Delights" by Neelaxi Arora, an obscure little chocolate cookbook that my aunt bought me years ago. I modified this to make it slightly less sinful, but it's still pretty devilish! Absolutely worth it, though. Forget the calories, just this once... [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "4", "180", "2", "3", "3", "1/2", "1/2", "1/2", "60", "60"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "butter", "caster sugar", "eggs", "instant coffee powder", "water", "skim milk", "unsalted butter", "dark chocolate"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 625.4 [FatContent] 32.5 [SaturatedFatContent] 19.7 [CholesterolContent] 143.8 [SodiumContent] 351.9 [CarbohydrateContent] 84.0 [FiberContent] 5.9 [SugarContent] 50.5 [ProteinContent] 9.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["For the cake; Preheat oven to 375 degrees Fahrenheit.", "Grease a 9 inch round baking dish, and dust it with flour.", "This is an excellent way to ensure that no part of the cake sticks to the dish when it is done.", "Beat the butter and sugar until creamy.", "Add one egg at a time to the creamy mixture and beat until fluffy.", "Sift the flour, cocoa, coffee and baking powder together.", "Mix the red food colouring and milk together.", "Combine all the mixtures in a large bowl and beat well till all the ingredients are well blended.", "Pour the batter into the prepared dish and bake for 45 minutes to 1 hour, or until a toothpick inserted into the center of the cake comes out clean.", "Remove the cake from the dish and allow it to cool.", "For the frosting; Mix the dark chocolate and the unsalted butter in a heat-proof bowl and stir over hot water till the chocolate dissolves into the butter.", "Remove from heat.", "Cool at room temperature.", "Stir occasionally while cooling.", "Once the cake has cooled sufficiently, spread the chocolate frosting over the cake and allow it to set." ]
[Name] Garlic Crab [AuthorId] 23267 [AuthorName] Jessica [CookTime] PT30M [PrepTime] PT50M [TotalTime] PT1H20M [DatePublished] 2001-11-13T16:21:00Z [Description] This is a simi difficult recipe, but the result is ever so delectable. I had something like this at Crustaceans in San Francisco. They used the wonderful Dungeness crabs, but here in Virginia I had to settle for Blue crabs, which turned out just as nice. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/23/1/picGvLEvu.jpg" [RecipeCategory] Crab [Keywords] ["Summer", "Weeknight", "Roast", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "1", "1", "1 -2", "1/2", "1/2", "1/4", NA, NA] [RecipeIngredientParts] ["bulb of garlic", "onion", "butter", "salt", "ground pepper", "parsley", "lemon slice"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 462.8 [FatContent] 46.6 [SaturatedFatContent] 29.3 [CholesterolContent] 154.8 [SodiumContent] 823.7 [CarbohydrateContent] 4.4 [FiberContent] 0.6 [SugarContent] 0.9 [ProteinContent] 8.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place garlic, onions, butter, salt, red and black pepper into a roasting pan and put into a 450 degree oven. Be sure to watch carefully and cook until onions and garlic turn golden brown. Remove from oven, add crab and blend thoroughly. Make sure the crab (shells and all] is coated. Place pan back into oven on 475 degree for 15-20 minutes, turning crab about every 5 minutes. After the crab has been heated throughout remove from oven. Garlic sauce should be braised onto the shell of the crab. Serve as soon as possible, sprinkled with parsley and garnished with lemon.
[Name] Delicious Pumpkin Dessert [AuthorId] 20893 [AuthorName] Brenda [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-11-13T16:21:00Z [Description] Make and share this Delicious Pumpkin Dessert recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1", "3/4 - 1 1/2", "1", "1/4", "1/8", "1/2", "3/4"] [RecipeIngredientParts] ["eggs", "sugar", "evaporated milk", "pumpkin", "butter", "cinnamon", "ginger", "clove", "salt"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 470.8 [FatContent] 23.9 [SaturatedFatContent] 10.0 [CholesterolContent] 90.3 [SodiumContent] 563.4 [CarbohydrateContent] 59.8 [FiberContent] 1.7 [SugarContent] 37.0 [ProteinContent] 7.2 [RecipeServings] 12.0 [RecipeYield] 1 cake pan [RecipeInstructions] Mix eggs, milk, sugar, spices, and pumpkin. Pour into 9x13 inch baking pan. Sprinkle dry cake mix evenly over top of pumpkin mixture. Sprinkle nuts evenly over cake mix. Drizzle melted butter evenly over top. Bake at 350 degrees for 1 hour. Serve with whipped topping, if desired.
[Name] Christmas Delight [AuthorId] 23267 [AuthorName] Jessica [CookTime] nan [PrepTime] PT7H [TotalTime] PT7H [DatePublished] 2001-11-13T16:21:00Z [Description] Make and share this Christmas Delight recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Fruit", "Winter", "Christmas", "Weeknight", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["2", "1", "4", "4", "3/4", "10", "5", NA, NA] [RecipeIngredientParts] ["cranberry juice concentrate", "dry red wine", "water", "sugar", "cloves", "cinnamon sticks"] [AggregatedRating] nan [ReviewCount] nan [Calories] 266.9 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 21.1 [CarbohydrateContent] 52.6 [FiberContent] 0.1 [SugarContent] 47.2 [ProteinContent] 0.4 [RecipeServings] nan [RecipeYield] 12 cups [RecipeInstructions] Combine first 5 ingredients into a large pot or container. Tie cloves and cinnamon into cheesecloth and add to wine mixture. Cover and chill for at least 6 hours, stirring occasionally. Remove and dispose of spice bag. Can be served hot or cold with an orange slice, if desired.
[Name] Beef Ribs BBQ (Sokalbi Koo-ee) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-11-13T16:21:00Z [Description] Make and share this Beef Ribs BBQ (Sokalbi Koo-ee) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Meat", "Korean", "Asian", "Very Low Carbs", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2 1/4", "5", "3", "5", "2", "2", "2", "1/4", "1", "1"] [RecipeIngredientParts] ["short rib of beef", "soy sauce", "sugar", "green onions", "garlic", "cooking sherry", "black pepper", "green onion", "bell pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 513.0 [FatContent] 46.4 [SaturatedFatContent] 19.8 [CholesterolContent] 94.8 [SodiumContent] 272.2 [CarbohydrateContent] 3.2 [FiberContent] 0.4 [SugarContent] 2.1 [ProteinContent] 18.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Choose beef ribs with little gristle or fat and cut into 6-7 cm length, Score each piece of meat deeply with a sharp knife several times so cooked meat will be easier to remove from bone.", "Combine soy sauce, sugar, onion, garlic, sesame seed, sesame oil, sherry and black pepper to make a sauce.", "Pour sauce over meat pieces and rub together with your hands so the beef ribs are well coated with seasonings.", "Broil meat in oven or a fire.", "Keep basting the meat with the juices.", "Divide the onion and pepper into 8 pieces each, skewer, baste with the seasoning mixture and broil with the meat." ]
[Name] Best Cranberry Salad [AuthorId] 20893 [AuthorName] Brenda [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-11-13T16:21:00Z [Description] Make and share this Best Cranberry Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Nuts", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "1/2", "1"] [RecipeIngredientParts] ["cranberries", "sugar", "red grapes", "pineapple", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 202.0 [FatContent] 4.4 [SaturatedFatContent] 1.0 [CholesterolContent] 3.8 [SodiumContent] 7.4 [CarbohydrateContent] 42.0 [FiberContent] 1.1 [SugarContent] 39.5 [ProteinContent] 1.2 [RecipeServings] 12.0 [RecipeYield] 1 large bowl [RecipeInstructions] Put cranberries in medium bowl, pour sugar over all, cover and refrigerate overnight. Drain cranberries. In medium bowl, combine all fruit and nuts. Fold in whipped cream. I half this recipe, using 1 bag of cranberries.
[Name] Pistachio Pie [AuthorId] 23267 [AuthorName] Jessica [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-11-13T16:21:00Z [Description] Make and share this Pistachio Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "Kid Friendly", "< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["2", "2 3/4", "1", "1/2", "2", "1"] [RecipeIngredientParts] ["milk", "vanilla extract", "instant pistachio pudding mix", "graham cracker pie crust"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1628.5 [FatContent] 84.1 [SaturatedFatContent] 27.7 [CholesterolContent] 93.9 [SodiumContent] 1695.8 [CarbohydrateContent] 187.9 [FiberContent] 3.7 [SugarContent] 92.5 [ProteinContent] 32.0 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] Combine with a mixer Dream Whip and 1 cup milk. Add vanilla and almond extracts and mix. Add pudding mix and remaining milk and beat until thickened and fluffy. Pour into pie shell and refrigerate.
[Name] Bread Pudding [AuthorId] 6338 [AuthorName] Judi Caston [CookTime] PT1H [PrepTime] PT1H [TotalTime] PT2H [DatePublished] 2001-11-13T16:29:00Z [Description] This is my healthier version of the traditional English Bread Pudding, that always called for suet (lard,) I used to add melted butter, but found that it isn't needed with all the moist fruit. I can't think of anything fruity or sweet that couldn't go into this pudding, great for all those left over bits and pieces, and no added fat! Add chopped nuts, also delicious. Serve warm or [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Grains", "Fruit", "European", "Vegan", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2", "1/2", "1/2", "1/2", "1/2", "1/2", "1/2", "1/2", "1", "1", NA, "1/2 - 3/4", "1 -2", "1 -2", "1", "1/2", "1/2", NA] [RecipeIngredientParts] ["currants", "raisins", "sultana", "banana", "dates", "fig", "apple", "marmalade", "lemon, zest of", "orange, zest of", "porridge oats", "wheat germ", "flax seed", "allspice", "dark molasses", "brown sugar", "applesauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 524.0 [FatContent] 2.8 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 349.6 [CarbohydrateContent] 123.9 [FiberContent] 6.5 [SugarContent] 69.4 [ProteinContent] 7.5 [RecipeServings] nan [RecipeYield] 2 pans [RecipeInstructions] ["If mixture looks too dry, apple sauce may be added,consistency should be that of a fruit cake mixture.", "If too wet add more oats.", "Soak bread in cold tea or plain cold water until thoroughly soaked.", "Drain into a colander, and using the base of a sturdy bowl, press out excess liquid.", "Turn into a large mixing bowl, add all other ingredients, mix well.", "May be cooked in loaf style pans, or square or rectangular glass pans, at 350 degrees for about an hour, until a knife comes out fairly clean." ]
[Name] Delived Crab Patties [AuthorId] 16676 [AuthorName] ann hugo [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 2001-11-14T10:21:00Z [Description] So moist and and tender--great for a dinner party a must. The flavor is out of this world--makes your mouth water thinking of it. Great served with a salad. [Images] character(0) [RecipeCategory] Crab [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/2", "1", "1", "1", NA, NA, "1 1/2", NA, NA] [RecipeIngredientParts] ["onions", "dry mustard", "prepared mustard", "cayenne pepper", "egg", "mayonnaise", "salt", "pepper", "margarine", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 291.5 [FatContent] 3.8 [SaturatedFatContent] 0.9 [CholesterolContent] 79.0 [SodiumContent] 1699.7 [CarbohydrateContent] 36.0 [FiberContent] 2.2 [SugarContent] 5.4 [ProteinContent] 26.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large bowl add all above ingredients. Mix lightly but throughly. Prepare a large cookie sheet and line with foil. Grease lightly. Using an ice cream scoop fill put on cookie sheet. Put bits of margarine on top. Sprinkle with paprika. Bake in preheated oven at 375°F about 30 to 35 minutes or lightly browned. You will get about 26 scoops more or less depending on the size of scoop.
[Name] Morning Glory Carrot Muffins [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT17M [PrepTime] PT10M [TotalTime] PT27M [DatePublished] 2001-11-14T10:21:00Z [Description] This is a good way to start your morning, get your day going, finish off the day, hey, this is just a good thing to eat any time. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/23/9/picIP8PVw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/23/9/picblMOgf.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Pineapple", "Tropical Fruits", "Fruit", "Low Cholesterol", "Healthy", "Kosher", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1/2", "1/2", "1/4", "1/4", "1/8", "3/4", "1", "1/2", "1/4", "1/2", "1", "3/4", "1/2"] [RecipeIngredientParts] ["flour", "baking powder", "baking soda", "salt", "cinnamon", "nutmeg", "ginger", "allspice", "sugar", "egg", "buttermilk", "vanilla", "crushed pineapple", "carrot", "raisins"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 198.0 [FatContent] 5.3 [SaturatedFatContent] 0.8 [CholesterolContent] 15.9 [SodiumContent] 255.7 [CarbohydrateContent] 36.0 [FiberContent] 1.2 [SugarContent] 21.8 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 12 muffins [RecipeInstructions] Preheat oven to 400°F degrees. Lightly spray 12 muffin cups or line with paper cups. Stir flour together with baking powder, baking soda, salt, spices and sugar in a large mixing bowl. Whisk egg in a medium-size bowl with buttermilk, oil and vanilla. Stir in pineapple. Pour into flour mixture and stir until just combined. Stir in carrots and raisins. Spoon batter into muffin cups. Bake 15-17 minutes or until a toothpick comes out clean.
[Name] Mirj's Hungarian/Thai Salmon [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-11-14T10:21:00Z [Description] Make and share this Mirj's Hungarian/Thai Salmon recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Hungarian", "Thai", "Asian", "European", "Very Low Carbs", "High Protein", "Healthy", "Kosher", "Free Of...", "High In...", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1", NA] [RecipeIngredientParts] ["salmon fillets", "Hungarian paprika", "lemongrass"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 217.3 [FatContent] 6.4 [SaturatedFatContent] 1.0 [CholesterolContent] 88.7 [SodiumContent] 116.0 [CarbohydrateContent] 4.4 [FiberContent] 1.3 [SugarContent] 0.4 [ProteinContent] 34.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] While the salmon is still partially frozen, cut into serving pieces. I usually serve this as an appetizer so the pieces are smallish squares. Place the salmon in a large pot and cover with water. Throw in the handfuls of paprika and lemon grass. Add the salt and pepper. Bring the whole thing to a rolling boil and let cook for 20 minutes. Don't treat the fish delicately, it can take it, don't worry. Turn off the heat, let sit for about 10 minutes, then remove with a slotted spoon. Chill for at least two hours and serve. Note: You can substitute a whole[b]washed[/b] lemon, cut into slices, if you don't have lemon grass at hand.
[Name] Crock Pot Sloppy Joe Mix [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-11-14T10:21:00Z [Description] Make and share this Crock Pot Sloppy Joe Mix recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Potluck", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "3", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["onion", "green pepper", "Worcestershire sauce", "chili sauce", "Hunt's no-salt ketchup with chili powder", "no-added-salt tomato paste", "mustard", "sugar", "vinegar"] [AggregatedRating] 4.0 [ReviewCount] 7.0 [Calories] 245.2 [FatContent] 15.3 [SaturatedFatContent] 5.8 [CholesterolContent] 53.7 [SodiumContent] 207.8 [CarbohydrateContent] 12.1 [FiberContent] 2.4 [SugarContent] 7.3 [ProteinContent] 14.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients in crock pot and cook on low until meat is brown and vegetables are tender. Serve on hamburger rolls or biscuits.
[Name] Lemon Asparagus [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-11-14T10:21:00Z [Description] Simple yet tasty way to serve asparagus. It is low cal too! I like to make the sauce in a large skillet and when ready to serve add the steamed asparagus to the skillet and roll them in the sauce - just for a minute you want the asparagus to still have some crunch [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/24/2/pic6PNSDE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/24/2/picS9O0SN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/24/2/picKrV9Na.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/24/2/pic48TJrm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/24/2/picK3lchP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/24/2/picsQk9F1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/24/2/picS260Xc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/24/2/picm0Rcxa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/24/2/picd8muSM.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Canadian", "Low Protein", "Low Cholesterol", "Free Of...", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "2", "1", NA] [RecipeIngredientParts] ["asparagus", "shallot", "garlic cloves", "olive oil", "dry white wine", "fresh lemon juice", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 21.0 [Calories] 57.4 [FatContent] 2.5 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 17.2 [CarbohydrateContent] 6.4 [FiberContent] 2.3 [SugarContent] 1.6 [ProteinContent] 3.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Keep your asparagus warm. Saute the shallot and garlic in the oil, low heat, until the the garlic turns golden about 10 minutes. Whisk the lemon juice& wine together and add to the sauted shallot & garlic, add pepper. Pour over steamed asparagus& serve.
[Name] Orange Pound Cake with Orange Caramel Sauce [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2001-11-14T10:21:00Z [Description] Make and share this Orange Pound Cake with Orange Caramel Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Oranges", "Citrus", "Fruit", "Healthy", "Kosher", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/4", "1/4", "1", "1", "1/2", "1/2", "1/4", "1", "2", "2", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "salt", "baking powder", "baking soda", "orange", "sugar", "buttermilk", "vanilla extract", "butter", "egg", "water", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 192.1 [FatContent] 4.5 [SaturatedFatContent] 2.6 [CholesterolContent] 26.1 [SodiumContent] 190.8 [CarbohydrateContent] 35.2 [FiberContent] 0.8 [SugarContent] 22.8 [ProteinContent] 3.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350*F degrees. Lightly coat a 9x5-inch loaf pan with vegetable cooking spray. Sift together flour, salt, baking powder and baking soda in medium bowl; set aside. With vegetable peeler remove peel from orange; coarsely chop. Cut orange in half and squeeze 1/2 cup juice. Process sugar and peel in food processor, pulsing until peel is finely chopped. Combine buttermilk, 1/4 cup orange juice and vanilla in a small glass measuring cup (Reserve remaining juice for caramel sauce]. Beat butter and orange-sugar mixture in large mixer bowl on medium-high speed until combined. Beat in egg and egg whites, one at a time, beating well after each addition. At low speed, add flour mixture alternately with buttermilk mixture, beginning and ending with dry ingredients. Spoon batter into prepared pan. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 15 minutes; invert and remove pan. Make Orange-Caramel Sauce: Meanwhile, combine water and sugar in small saucepan; stir with wooden spoon until sugar is moistened. Bring to simmer over medium-low heat; cover and simmer 2 to 3 minutes until sugar dissolves. Uncover and cook until sugar turns amber, 5 to 6 minutes. Remove from heat and slowly stir in reserved orange juice (mixture will bubble vigorously]. Return to heat and cook, stirring, until sugar dissolves. Cool sauce and serve with cake.
[Name] Fluffy German Potato Pancakes [AuthorId] 19280 [AuthorName] JMS0173 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-11-14T10:21:00Z [Description] This recipe was passed down from my grandfather to my mother (and I assume someone passed it on to him.) While the grating and frying can be somewhat labor intensive, the results are great. Just make sure to get the oil to the right temperature. My mom can do this like a pro, but I have to admit I am still learning. ;) She also used to occasionally experiment with various additive [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Potato", "Vegetable", "German", "European", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["3", "1", "3", "1", "1", NA, NA, NA] [RecipeIngredientParts] ["potatoes", "onion", "all-purpose flour", "egg", "baking powder", "salt", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 516.9 [FatContent] 3.0 [SaturatedFatContent] 1.0 [CholesterolContent] 93.0 [SodiumContent] 76.0 [CarbohydrateContent] 108.8 [FiberContent] 13.1 [SugarContent] 5.9 [ProteinContent] 15.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Grate the potatoes.", "I do two on the very fine side and one on the coarser side for the best texture.", "They may turn brown.", "Squeeze out the excess liquid.", "Grate the onion on the finest side and add.", "Stir in the rest of the ingredients.", "Heat a generous amount of oil (about a half inch deep] in a heavy skillet.", "Drop the mixture in by spoonfuls.", "The tops will get slightly drier and you will see browned edges.", "When this happens flip the pancakes CAREFULLY.", "Serve on their own, or with applesauce or sour cream." ]
[Name] Stuffed Tomato Flowers [AuthorId] 20140 [AuthorName] kyle martin [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-11-14T10:21:00Z [Description] Make and share this Stuffed Tomato Flowers recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Beans", "Fruit", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1/4", "2", "3", "1", "2", "1", "2", "1/2", "1/4", "1 1/2", "1", "1/4", "1/4", "1/4", "1", "2", "2", "6"] [RecipeIngredientParts] ["dry white wine", "lemons, rind of", "lemon juice", "extra virgin olive oil", "dill weed", "dill weed", "parsley", "garlic", "pepper", "salt", "brown rice", "garbanzo beans", "cucumber", "golden raisin", "carrot", "green onions", "green olives", "tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 351.1 [FatContent] 5.3 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 374.9 [CarbohydrateContent] 67.0 [FiberContent] 8.0 [SugarContent] 10.0 [ProteinContent] 9.4 [RecipeServings] 6.0 [RecipeYield] 6 tomtoes [RecipeInstructions] For dressing, combine white wine or apple juice, lemon peel, lemon juice,olive oil, fresh or dried dillweed, parsley, garlic, pepper, and salt. For filling, toss together rice, garbanzo beans, sweet pepper, cucumber, raisins, carrot, green onion, and olives in a large bowl. Add dressing and toss until evenly coated. Cove and refrigerate up to 4 hours. Core each tomato. Make six lengthwise cuts from top of each tomato almost to but not through the bottom, creating six wedges. Gently fan out wedges; place tomato on each serving plate. Spoon about 3/4 cup filling into each tomato.
[Name] Breakfast Casserole [AuthorId] 6338 [AuthorName] Judi Caston [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2001-11-14T10:21:00Z [Description] I liked the idea of American Breakfast Casseroles, I just wanted to add everything that is typically in a "Full English Breakfast"! This is always a hit with friends on Christmas morning. Overnight time not included in preparation time. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "Pork", "Cheese", "Vegetable", "Meat", "European", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] [NA, "1", "1/2", "1", "8", "2 -3", "8 -10", "4", "1", NA, "1", NA] [RecipeIngredientParts] ["bacon", "sausage", "onion", "fresh mushrooms", "tomatoes", "eggs", "milk", "Dijon mustard", "fresh ground black pepper", "herbs", "cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 523.6 [FatContent] 43.2 [SaturatedFatContent] 15.7 [CholesterolContent] 258.1 [SodiumContent] 887.4 [CarbohydrateContent] 11.7 [FiberContent] 1.2 [SugarContent] 2.8 [ProteinContent] 21.9 [RecipeServings] nan [RecipeYield] 1 large pan [RecipeInstructions] Layer all ingredients evenly over the bread. Pour the egg mixture over all. Refrigerate overnight. Preheat oven to 350°F. Top with a good sharp cheddar cheese (grated] and bake until golden brown and slightly risen, approximately 45 minutes.
[Name] Crabby Rice [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-11-14T10:21:00Z [Description] A bit of a play on words the rice isn't in a bad mood but it certainly is nice. A very simple easy to make dish. [Images] character(0) [RecipeCategory] Crab [Keywords] ["Long Grain Rice", "Rice", "Chinese", "Asian", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["200", "1", "6", "2", "2", "1 1/2", NA, "1"] [RecipeIngredientParts] ["onion", "shallots", "eggs", "long-grain rice", "salt", "soy sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 870.9 [FatContent] 20.8 [SaturatedFatContent] 4.1 [CholesterolContent] 300.5 [SodiumContent] 921.5 [CarbohydrateContent] 127.5 [FiberContent] 2.6 [SugarContent] 3.1 [ProteinContent] 39.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Bring a large saucepan of water to the boil. Add the salt and the rice. Boil rapidly for 15 minutes. Spread rice evenly over a shallow tray and refrigerate until cold. Peel and grate the onion. Drain and flake the crab meat. Heat oil in a large frying pan or wok and cook the onions until they are nice and soft. Beat eggs pour into pan on top of the onion. Stir lightly and cook until set. Remove from pan and cut the omelete into strips. Now in the wok add the chilled rice, shallots and crab. Heat it all up until it is a nice temperature to eat. Add the cut up egg omlete and stir through the rice. Serve.
[Name] Died and Gone to Heaven Chocolate Cake [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-11-14T10:21:00Z [Description] Make and share this Died and Gone to Heaven Chocolate Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/24/8/picbFKDkA.jpg" [RecipeCategory] Dessert [Keywords] ["Healthy", "Kid Friendly", "Kosher", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1 3/4", "1", "3/4", "1 1/2", "1 1/2", "1", "1 1/4", "1", "2", "1/4", "2", "1", "1", "1/2", "1 -2"] [RecipeIngredientParts] ["all-purpose flour", "granulated sugar", "baking soda", "baking powder", "salt", "buttermilk", "light brown sugar", "eggs", "canola oil", "vanilla", "strong black coffee", "confectioners' sugar", "vanilla", "buttermilk", "low-fat milk"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 238.0 [FatContent] 4.9 [SaturatedFatContent] 0.9 [CholesterolContent] 27.2 [SodiumContent] 334.1 [CarbohydrateContent] 47.2 [FiberContent] 1.7 [SugarContent] 34.3 [ProteinContent] 3.7 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Lightly oil a 12-cup bundt pan or coat it with nonstick cooking spray. Dust with flour and shake out excess. In a large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder and salt. Add buttermilk, brown sugar, eggs, oil and vanilla. Beat on medium speed for 2 minutes. Whisk in coffee until well blended. Pour into the prepared pan. Bake for 35- 40 minutes or until a cake tester inserted in middle comes out clean. Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely. Make icing: In a small bowl, whisk together the confectioner's sugar, vanilla and enough of the buttermilk to make a thick but pourable icing. Set the cake on a serving plate and drizzle the icing over the top.
[Name] Super Duper Sweet Potatoes [AuthorId] 20893 [AuthorName] Brenda [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-11-14T10:21:00Z [Description] Make and share this Super Duper Sweet Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Christmas", "Thanksgiving", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "1", "1", "1/2", "1", "1/4", "1/2", "1/4", "1"] [RecipeIngredientParts] ["fresh sweet potatoes", "brown sugar", "water", "butter", "salt", "small marshmallow"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 297.8 [FatContent] 8.1 [SaturatedFatContent] 4.0 [CholesterolContent] 15.2 [SodiumContent] 285.1 [CarbohydrateContent] 55.8 [FiberContent] 3.4 [SugarContent] 36.9 [ProteinContent] 2.7 [RecipeServings] 8.0 [RecipeYield] 1 casserole dish [RecipeInstructions] Spray medium baking dish. Preheat oven to 350 degrees. Slice sweet potatoes in 1/4 inch slices. Arrange sweet potatoes in baking dish. Combine orange juice, brown sugar, orange rind, water, butter, and salt. Pour evenly over sweet potatoes. Sprinkle on nuts, if desired. Cover and bake, basting occasionally, until potatoes are tender, approximately 30 minutes. Remove lid during last 10 minutes of baking and may sprinkle over marshmallows at this time if desired.
[Name] Fried Cinnamon-Sugar Sweet Potatoes [AuthorId] 16459 [AuthorName] Elizabeth Fullerton [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-11-14T10:21:00Z [Description] Make and share this Fried Cinnamon-Sugar Sweet Potatoes recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/25/0/picwG5pFm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/25/0/picYEkSnR.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Vegetable", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Kid Friendly", "Winter", "< 30 Mins", "Deep Fried", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", NA, "3", "3"] [RecipeIngredientParts] ["sweet potatoes", "sugar", "cinnamon"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 106.9 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 36.4 [CarbohydrateContent] 27.2 [FiberContent] 5.1 [SugarContent] 12.3 [ProteinContent] 1.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil until it's good and hot. Fry sweet potatoes for about 8 minutes. Remove from fryer and place on a napkin to drain off excess oil. Sprinkle with sugar and cinnamon. Stir to coat evenly. Serve immediately.
[Name] Silky Panty [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 2001-11-14T10:21:00Z [Description] Make and share this Silky Panty recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Kosher", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2"] [RecipeIngredientParts] character(0) [AggregatedRating] 5.0 [ReviewCount] 1.0 [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] 1.0 [RecipeYield] nan [RecipeInstructions] "Pour the ingredients into a shot glass and you're ready to go."
[Name] Chocolate Raspberry Sorbet [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-11-14T10:21:00Z [Description] I just recently found frozen raspberries in the local supermarket (such progress!), and this is now our new favorite dessert! [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Raspberries", "Berries", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Kosher", "< 30 Mins", "Freezer", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "2", "2", "1/4", "1"] [RecipeIngredientParts] ["frozen raspberries", "sugar", "honey", "water"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 203.5 [FatContent] 3.1 [SaturatedFatContent] 1.8 [CholesterolContent] 0.0 [SodiumContent] 4.6 [CarbohydrateContent] 47.6 [FiberContent] 5.7 [SugarContent] 40.6 [ProteinContent] 1.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Push raspberries through fine metal sieve; set aside. In a medium saucepan, combine sugar, honey, and 2 cups water. Over medium heat, bring to a boil, stirring to dissolve sugar. Add cocoa; cook stirring constantly, 2 minutes. Remove from heat, whisk in chocolate and then the raspberry puree. Chill in freezer 30 minutes. Freeze in an ice cream freezer according to manufacturers directions.
[Name] Fruit and Turkey Salad with Cranberry Dressing [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-11-14T10:21:00Z [Description] Make and share this Fruit and Turkey Salad with Cranberry Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Poultry", "Fruit", "Meat", "Kosher", "Free Of...", "Christmas", "Hanukkah", "Thanksgiving", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1/4", "3", "3", "1", "1/4"] [RecipeIngredientParts] ["turkey", "head lettuce", "red apple", "orange", "raisins", "dried cranberries", "walnuts", "kiwi fruits", "jellied cranberry sauce"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 269.7 [FatContent] 4.2 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 31.8 [CarbohydrateContent] 59.7 [FiberContent] 5.6 [SugarContent] 50.6 [ProteinContent] 3.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl, combine turkey, apple pieces, raisins or cranberries, orange and walnuts. In a small bowl, mix cranberry sauce and orange juice concentrate. Arrange lettuce leaves among four plates. Just before serving gently toss turkey mixture with dressing top each plate with one cup salad mixture. Garnish with kiwi slices.
[Name] Family Tradition Coconut Candy [AuthorId] 20893 [AuthorName] Brenda [CookTime] nan [PrepTime] PT3H [TotalTime] PT3H [DatePublished] 2001-11-14T10:22:00Z [Description] This recipe was passed down to me when I married my husband. It is now my responsibility every Christmas to prepare this family favorite. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Coconut", "Fruit", "Nuts", "Christmas", "Weeknight", "No Cook", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["32", "1", "1", "1/2", "1/2", "5", "1", "1"] [RecipeIngredientParts] ["powdered sugar", "sweetened condensed milk", "angel flake coconut", "pecans", "butter", "real vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 821.3 [FatContent] 40.5 [SaturatedFatContent] 20.1 [CholesterolContent] 55.8 [SodiumContent] 227.4 [CarbohydrateContent] 113.7 [FiberContent] 2.8 [SugarContent] 109.5 [ProteinContent] 6.2 [RecipeServings] 12.0 [RecipeYield] 25 balls, approximately [RecipeInstructions] Mix all ingredients together in large bowl. Refrigerate mixture about 2 hours. Using about 1 heaping tablespoon of mixture, roll into balls. Melt Chocolate Almond Bark in double boiler. Dip balls in Chocolate. Let dry on waxed paper.
[Name] Cumin Meatballs [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-11-14T10:22:00Z [Description] These meatballs have a very Middle Eastern flavor. To make these suitable for Passover, just substitute matzah meal for the bread crumbs. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Lamb/Sheep", "Meat", "European", "Kosher", "Potluck", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "3 -5", "1/2", NA, "2", "1", "2", "1/4", NA] [RecipeIngredientParts] ["lean ground lamb", "beef", "egg", "garlic", "cumin", "tomato paste", "lemon juice", "garlic powder"] [AggregatedRating] 4.5 [ReviewCount] 14.0 [Calories] 435.9 [FatContent] 35.1 [SaturatedFatContent] 13.0 [CholesterolContent] 129.7 [SodiumContent] 167.1 [CarbohydrateContent] 7.2 [FiberContent] 0.6 [SugarContent] 1.2 [ProteinContent] 21.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Mix meat, egg, bread cumbs, garlic, cumin, salt and pepper.", "Divide into 20 equal-size balls.", "Roll each ball into egg shape.", "Set aside.", "Heat oil in a large skillet over medium heat.", "Add meatballs, brown on all sides.", "Remove from skillet and set aside.", "Drain skillet.", "Pour 3/4 cup water into skillet.", "Add tomato paste, lemon juice, garlic powder, salt and pepper.", "Bring to a boil, reduce heat to medium, cook 5 minutes.", "Return meat to skillet and cook just until heated through." ]
[Name] Veg-All Salad [AuthorId] 23614 [AuthorName] Jolepo [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-11-14T10:22:00Z [Description] Make and share this Veg-All Salad recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "4", "1/2", "1", "1"] [RecipeIngredientParts] ["mayonnaise", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 295.2 [FatContent] 15.4 [SaturatedFatContent] 2.5 [CholesterolContent] 20.7 [SodiumContent] 1141.8 [CarbohydrateContent] 30.1 [FiberContent] 6.9 [SugarContent] 9.4 [ProteinContent] 10.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat Veg-All to boiling point, but do not boil. Drain and let cool. Mix Ranch dressing and mayo together. Add crab meat to Veg-All, mix all together, add salt and pepper to taste. refrigerate and serve cold.
[Name] Chocolate Peanut Butter Marshmallow Swirl Brownies [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-11-14T10:22:00Z [Description] Make and share this Chocolate Peanut Butter Marshmallow Swirl Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "Kosher", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "1/4", "1/4", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["sweetened condensed milk", "margarine", "milk", "marshmallow creme"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 187.7 [FatContent] 7.2 [SaturatedFatContent] 2.1 [CholesterolContent] 3.6 [SodiumContent] 229.0 [CarbohydrateContent] 29.4 [FiberContent] 0.7 [SugarContent] 18.9 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 24 brownies [RecipeInstructions] Preheat oven to 350°F. Spray a 9x13-inch baking pan with cooking spray and set aside. Combine 1/4 cup of the sweetened condensed milk, the margarine, milk, cake mix, and egg white in a large mixing bowl until well combined. Press 2/3 of the batter into the baking pan, flouring hands if necessary to prevent sticking. Bake for 10 minutes. Combine remaining sweetened condensed milk with marshmallow creme and peanut butter morsels then spread mixture evenly over the baked layer. Carefully drop remaining batter by spoonfuls over all. Bake an additional 30 minutes. Cool completely before cutting into 24 pieces.
[Name] Jalapeno Cranberry Sauce [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-11-14T10:22:00Z [Description] Make and share this Jalapeno Cranberry Sauce recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/25/8/picUqRakC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/25/8/picPtGiKP.jpg"] [RecipeCategory] Fruit [Keywords] ["Kosher", "Free Of...", "Winter", "Spicy", "Christmas", "Hanukkah", "Thanksgiving", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["12", NA, NA, "2", "1/2", "1"] [RecipeIngredientParts] ["fresh cranberries", "orange, zest of", "orange, juice of", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 279.5 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.7 [CarbohydrateContent] 72.7 [FiberContent] 8.6 [SugarContent] 57.6 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Add enough water to the orange juice to make one cup of liquid. Combine cranberries, orange zest, juice and water, tequila, and sugar in a large pot. Bring to a slow boil, stirring occasionally. When the cranberries begin to pop, add the chopped jalapeno cook for about 5 minutes, stirring frequently. If the sauce seems a little thick, add a bit more water. Remove from heat, transfer to a bowl and chill.
[Name] Savory Ground Beef Vegetable Stew [AuthorId] 18399 [AuthorName] chickpea [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2001-11-14T10:22:00Z [Description] This is an easy hearty soup that everyone I've served loves. I got this recipe from my missionary friends who served it to service men in the Phillipines in the late 70's. Good the 2nd day too! [Images] character(0) [RecipeCategory] Stew [Keywords] ["Vegetable", "Meat", "Low Cholesterol", "Kid Friendly", "Savory", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "2", "1", "2", "4 -5", "1", "1", "2"] [RecipeIngredientParts] ["ground beef", "onion", "parsley", "dried basil", "dried oregano", "potatoes", "carrots", "tomato juice", "water"] [AggregatedRating] 4.5 [ReviewCount] 15.0 [Calories] 217.6 [FatContent] 7.3 [SaturatedFatContent] 2.8 [CholesterolContent] 30.8 [SodiumContent] 804.2 [CarbohydrateContent] 27.5 [FiberContent] 4.9 [SugarContent] 8.7 [ProteinContent] 13.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Brown beef with onion added and rinse with hot water to remove excess fat. Add onion soup and spices to beef. Place potatoes and carrots on top. Add tomato juice and water and stir to combine ingredients. Bring to a boil and then simmer until potatoes and carrots are done. Add package of mixed vegetables and stir. Heat until vegetables are done,may simmer as desired.
[Name] Ranch Salad [AuthorId] 20869 [AuthorName] Andrea Bernhard [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-11-14T10:22:00Z [Description] This recipe came from a deli that I work at. It is a big seller and gets many customer requests. I often take it to potlucks and picnics. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/26/0/7vUOsCcURYulofm6nPNw_0S9A3584.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/26/0/7Mont57QzqOr0glOi2un_0S9A3537.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/26/0/0bZscWupT5OsuyXsIk1N_0S9A3546.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/26/0/picfUnpNp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/26/0/pict2rty5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/26/0/kOynWdMKQnq5vVdQWJaF_0S9A3549.jpg"] [RecipeCategory] Vegetable [Keywords] ["Potluck", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2 -3", "1", "1", "2", "2", "1"] [RecipeIngredientParts] ["rotini pasta", "green pepper", "red onion", "cucumbers", "tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 25.0 [Calories] 316.1 [FatContent] 23.8 [SaturatedFatContent] 3.7 [CholesterolContent] 15.0 [SodiumContent] 500.6 [CarbohydrateContent] 23.1 [FiberContent] 1.9 [SugarContent] 3.9 [ProteinContent] 4.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Cook pasta. Drain and rinse under cold water until noodles are cold. Put cold noodles into bowl. Pour Ranch dressing over and coat noodles. Chop pepper, red onion, cucumbers and tomatoes and add to bowl. Add Salad Seasoning and mix together. Refrigerate until time to serve.
[Name] Best Ever Fudge [AuthorId] 22854 [AuthorName] Annie [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-11-14T10:22:00Z [Description] Make and share this Best Ever Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "Christmas", "< 30 Mins", "For Large Groups", "Freezer"] [RecipeIngredientQuantities] ["4 1/2", "13", "1", "8", "12", "1", "1", "2"] [RecipeIngredientParts] ["sugar", "evaporated milk", "butter", "marshmallow creme", "walnuts", "vanilla extract"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 206.7 [FatContent] 9.6 [SaturatedFatContent] 5.1 [CholesterolContent] 13.5 [SodiumContent] 50.2 [CarbohydrateContent] 30.7 [FiberContent] 0.8 [SugarContent] 27.2 [ProteinContent] 1.6 [RecipeServings] 48.0 [RecipeYield] nan [RecipeInstructions] Mix together sugar, evaporated milk, and 2 sticks (1 cup] butter in electric skillet at 250 degrees until comes to a boil. Time and stir for 10 minutes. Unplug skillet. Add Hershey bar and chocolate chips, stirring until smooth. Add marshmallow creme and stir until smooth. Add walnuts and vanilla and mix well. Pour into greased 9 x 13 baking pan. Cool and cut into serving pieces.
[Name] Asian Summer Salad [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-11-14T10:22:00Z [Description] Make and share this Asian Summer Salad recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/26/3/picTG7nhd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/26/3/picKfc536.jpg"] [RecipeCategory] Vegetable [Keywords] ["Asian", "Low Protein", "Low Cholesterol", "Healthy", "Kosher", "Free Of...", "Summer", "< 15 Mins", "No Cook"] [RecipeIngredientQuantities] ["1/2", "1/2", "2", "1/2", "2", "2", "1/8", NA, NA] [RecipeIngredientParts] ["celery", "cucumber", "tomatoes", "lemon", "honey", "rice vinegar", "salt", "ginger", "lettuce leaf"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 58.4 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 88.9 [CarbohydrateContent] 15.4 [FiberContent] 2.1 [SugarContent] 11.9 [ProteinContent] 1.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preparation-----------. Chill the celery, cucumber and tomatoes. Dice the celery into small pieces. Dice or slice the cucumber, according to your preference. Dice or slice the tomatoes, according to your preference. Dressing-----------. Combine the honey, rice vinegar, and salt and mix well. Presentation-----------. Arrange lettuce leaves or greens on a serving plate. Place celery, cucumbers, and tomatoes on lettuce or greens. Lightly pour dressing over vegetables. Squeeze lemon juice, to taste, over salad. Sprinkle with minced ginger and enjoy!
[Name] Hoppin' Jalapenos [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-11-14T10:22:00Z [Description] Make and share this Hoppin' Jalapenos recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "Kosher", "Free Of...", "Spicy", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["12", "3", "1/2", "1/4"] [RecipeIngredientParts] ["low-fat cheddar cheese", "green onion"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 31.4 [FatContent] 2.1 [SaturatedFatContent] 1.3 [CholesterolContent] 6.4 [SodiumContent] 57.6 [CarbohydrateContent] 1.3 [FiberContent] 0.5 [SugarContent] 0.6 [ProteinContent] 2.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Carefully cut each jalape<U+05E1>o lengthwise. Under running water, rinse out the seeds and remove the stems and veins. In a small mixing bowl, mix cheeses and onions. Use a small spoon to stuff each jalape<U+05E1>o half with the cheese mixture. Bake the peppers in a 350 degree oven for about 15 minutes, or until the cheese melts.
[Name] Angel Hair Pasta With Creamy Pesto [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-11-14T10:22:00Z [Description] Make and share this Angel Hair Pasta With Creamy Pesto recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Kosher", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["1/4", "2", "2", "4", "1", "1/2", "1 1/2", "1/3 - 1/2", "8"] [RecipeIngredientParts] ["pine nuts", "fresh basil", "fresh spinach", "garlic", "parmesan cheese", "salt", "olive oil", "water", "angel hair pasta"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 289.7 [FatContent] 12.7 [SaturatedFatContent] 3.7 [CholesterolContent] 14.7 [SodiumContent] 459.8 [CarbohydrateContent] 31.4 [FiberContent] 2.2 [SugarContent] 1.1 [ProteinContent] 12.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350*F. Arrange the pine nuts on a cookie sheet lined with foil and roast in oven for 7 to 8 minutes. In a food processor, mix roasted pine nuts with the next 6 ingredients to form a paste. Blend in water to achieve desired consistency. Meanwhile, cook pasta according to package directions; drain and keep warm. The sauce can be refrigerated in a tightly covered container or frozen before serving, if desired. Serve pasta with sauce.
[Name] Frozen Mud Pie Sandwiches [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT2M [PrepTime] PT15M [TotalTime] PT17M [DatePublished] 2001-11-14T10:22:00Z [Description] Make and share this Frozen Mud Pie Sandwiches recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Frozen Desserts", "Dessert", "Kid Friendly", "Kosher", "< 30 Mins", "Freezer"] [RecipeIngredientQuantities] ["2", "2", "1 1/2", "1", "1", "1/4", "1 1/4", "20"] [RecipeIngredientParts] ["sugar", "corn syrup", "milk", "margarine", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 78.9 [FatContent] 2.2 [SaturatedFatContent] 0.7 [CholesterolContent] 0.5 [SodiumContent] 75.0 [CarbohydrateContent] 14.6 [FiberContent] 0.7 [SugarContent] 7.1 [ProteinContent] 1.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Combine first 4 ingredients in a small heavy saucepan and bring to a boil over medium-low heat, stirring frequently with a whisk. Cook 2 minutes or until thick, stirring frequently. Remove from heat and stir in margarine and vanilla. Cover and chill thoroughly. Let frozen yogurt sit out until slightly softened. Spread 2 tablespoons of yogurt onto each of 10 wafers, then top each with about a teaspoon of the syrup mixture. Top with remaining wafers and press gently to make sandwiches. Place in freezer for at least one hour before serving.
[Name] Red Snapper Baked with Orange [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-11-14T10:22:00Z [Description] Make and share this Red Snapper Baked with Orange recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Native American", "Kosher", "Free Of...", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1/8", "4"] [RecipeIngredientParts] ["red snapper", "butter", "parsley", "fresh ground pepper", "oranges"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 285.1 [FatContent] 6.0 [SaturatedFatContent] 2.5 [CholesterolContent] 91.8 [SodiumContent] 168.1 [CarbohydrateContent] 8.0 [FiberContent] 1.7 [SugarContent] 6.2 [ProteinContent] 47.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400° F. Place the fish in a large baking pan. Dot each piece of fish well with butter and sprinkle with parsley and pepper. Lay the orange slices over the fish. Bake for 20 minutes. Reduce heat to 350° F. ,and bake for 20 minutes more or until the fish flakes at the touch of a fork.
[Name] Pumpkin Soup [AuthorId] 23621 [AuthorName] Lynne G [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-11-14T10:22:00Z [Description] This is my mothers recipe. I like it because of the full favour of the pumpkin and also because it is lovely on a cold winters day. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Australian", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["750", "250", "2", "1", "1", "3", "2"] [RecipeIngredientParts] ["pumpkin", "potatoes", "onions", "red capsicum", "water", "garlic"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 145.3 [FatContent] 0.6 [SaturatedFatContent] 0.2 [CholesterolContent] 0.5 [SodiumContent] 877.6 [CarbohydrateContent] 33.8 [FiberContent] 4.0 [SugarContent] 7.5 [ProteinContent] 4.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Peel all vegetables and chop roughly. Place all ingredients into a large saucepan or stockpot. Bring to the boil and simmer, uncovered, until vegetables are very soft and tender. (Approx. 25 mins]. When cooled slightly, puree in food processor, or use a hand held blender to puree in the pot. Serve with fresh, crusty bread.
[Name] Winter Fruit Compote [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-11-14T10:22:00Z [Description] Make and share this Winter Fruit Compote recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/26/9/picFLiogR.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "Vegan", "Kosher", "Free Of...", "Winter", "Christmas", "Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "3", "6", "3", "1", "1/4", "1/4"] [RecipeIngredientParts] ["dark brown sugar", "oranges", "crystallized ginger", "lemon, zest of", "vanilla extract"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 129.6 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 8.2 [CarbohydrateContent] 33.3 [FiberContent] 3.5 [SugarContent] 12.9 [ProteinContent] 1.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine juice and brown sugar in a microwavable bowl. Stir in dried fruits. Cover and microwave on high for 4 minutes or until fruit is plump. Stir at least once half way through cooking time. Stir in remaining ingredients and let cool before serving.
[Name] Unstuffed Green Bell Peppers [AuthorId] 23600 [AuthorName] Sandy Hopkins [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2001-11-14T10:22:00Z [Description] This is a good recipe for parents who like stuffed green peppers, and their children who will eat the stuffing but not the pepper! [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Meat", "Kid Friendly", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", "3", "1", "1", "1", "1/2 - 1"] [RecipeIngredientParts] ["green peppers", "onions", "tomato sauce", "cooked rice", "water"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 541.8 [FatContent] 34.5 [SaturatedFatContent] 13.2 [CholesterolContent] 120.8 [SodiumContent] 678.0 [CarbohydrateContent] 24.7 [FiberContent] 2.9 [SugarContent] 6.3 [ProteinContent] 32.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown ground round; drain and rinse off fat. Return meat to skillet. Add onion and green peppers; cook until vegetables are tender. Stir in tomato sauce and cooked rice. Cook on low for 15 minutes; add water if a thinner sauce is preferred. Serve in a bowl topped with shredded mozzarella cheese, if desired.
[Name] Love-it Banana Pudding [AuthorId] 20893 [AuthorName] Brenda [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-11-14T10:22:00Z [Description] I have made this recipe for years. I don't remember where it came from. It is very easy and delicious! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Potluck", "Spring", "Summer", "< 30 Mins"] [RecipeIngredientQuantities] ["3", "8", "3", "1", "1", "1", "3 -4", "2"] [RecipeIngredientParts] ["banana instant pudding", "instant vanilla pudding", "sour cream", "milk", "Cool Whip", "vanilla flavoring", "bananas", "lemon juice"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 229.2 [FatContent] 16.1 [SaturatedFatContent] 12.3 [CholesterolContent] 17.3 [SodiumContent] 50.2 [CarbohydrateContent] 19.2 [FiberContent] 0.8 [SugarContent] 12.4 [ProteinContent] 3.4 [RecipeServings] 12.0 [RecipeYield] 1 large bowl [RecipeInstructions] Put sliced bananas in a medium bowl. Mix 2 cups cold water with 2 tsp. lemon juice. Pour over bananas. Drain bananas before using in pudding. In large mixing bowl combine; puddings, sour cream, milk, Half (8oz] of Cool Whip, and flavoring. Mix on medium speed until well blended. Layer wafers, pudding mixture and sliced bananas alternately. Top with remaining Cool Whip and wafers.
[Name] Pink Ice [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-11-14T10:22:00Z [Description] Make and share this Pink Ice recipe from Food.com. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "Fruit", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Kosher", "Free Of...", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["banana", "frozen strawberries", "ruby red grapefruit juice"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 152.4 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 5.5 [CarbohydrateContent] 38.1 [FiberContent] 3.9 [SugarContent] 25.1 [ProteinContent] 2.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] "Combine all ingredients in blender until smooth."
[Name] Pumpkin Smoothie [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-11-14T10:22:00Z [Description] Make and share this Pumpkin Smoothie recipe from Food.com. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "Low Protein", "Low Cholesterol", "Healthy", "Kosher", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1 3/4", "12", "1 1/2", "1/2", "1/3"] [RecipeIngredientParts] ["pumpkin", "banana", "brown sugar"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 138.4 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 2.3 [SodiumContent] 69.7 [CarbohydrateContent] 29.9 [FiberContent] 0.6 [SugarContent] 25.5 [ProteinContent] 5.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients in blender and blend well. If desired, serve over ice and sprinkle with cinnamon.
[Name] Tortilla chicken soup [AuthorId] 20084 [AuthorName] Mary Anne [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-11-14T10:22:00Z [Description] Make and share this Tortilla chicken soup recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "4", "7 1/2", "1", "3", "2", "2", "1", "2", "1", "1", "2", "1", "4", NA] [RecipeIngredientParts] ["boneless skinless chicken thighs", "onions", "celery", "garlic", "water", "frozen whole kernel corn", "chili powder", "ground cumin", "diced tomatoes", "stewed tomatoes", "green chilies", "6-inch tortillas", "low-fat sour cream"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 745.5 [FatContent] 18.1 [SaturatedFatContent] 4.0 [CholesterolContent] 94.9 [SodiumContent] 1217.4 [CarbohydrateContent] 112.5 [FiberContent] 13.2 [SugarContent] 26.7 [ProteinContent] 38.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat the oil in a large dutch oven or soup pot over medium-high heat. Add the chicken and cook until browned on each side. Remove chicken from pan. Add onion and celery to pot and sauté for 5 minutes (or until tender]. In the meantime, coarsely chop (or tear] the chicken. Add garlic to the pot and sauté for 2 minutes. Stir in water and broth, bring to boil. Then stir in the chicken and corn. Stir in the chili powder, cumin, tomatoes, green chiles, and jalapeno pepper. Bring to a boil; reduce heat and simmer 45+ minutes. Stir in tortillas. Top with sour cream.
[Name] Meatballs [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT13M [PrepTime] PT5M [TotalTime] PT18M [DatePublished] 2001-11-14T10:23:00Z [Description] Make and share this Meatballs recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Meat", "Finnish", "Scandinavian", "European", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["500", "1/8", "1/8", "1", "1", "1", "1", "1/4", "2", "2", "1/2"] [RecipeIngredientParts] ["minced beef", "onion", "egg", "salt", "allspice", "white pepper", "flour"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 415.9 [FatContent] 30.7 [SaturatedFatContent] 13.1 [CholesterolContent] 138.5 [SodiumContent] 618.7 [CarbohydrateContent] 11.8 [FiberContent] 0.8 [SugarContent] 1.6 [ProteinContent] 22.0 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Mix breadcrumbs with water and cream in a bowl. Let stand for a while. Finely chop the onion and sauté in oil in a frying pan or microwave oven. Add the onion, egg, seasonings and meat. Mix until smooth. Wet your hands and shape the mixture into balls. Fry meatballs in hot fat on all sides. Small balls will be done in 3-5 minutes, larger ones 5-8 minutes. To make gravy, brown the flour lightly in fat. Add the liquid stirring all the time. Add the cream and check seasonings. The gravy can be served separately or poured over the meatballs. Serve with potatoes and grated carrots. Lingonberry jam and gherkins also go well with the dish.
[Name] Runeberg's muffins [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-11-14T10:25:00Z [Description] Make and share this Runeberg's muffins recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/27/6/pic3vwsqS.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Finnish", "Scandinavian", "European", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["200", "1/4", "2", "1/4", "1", "1", "1/4", "1/4", "1/8", NA, "1/4", "1/8", "2 -3", NA, "1/8", "2"] [RecipeIngredientParts] ["margarine", "butter", "sugar", "eggs", "wheat flour", "baking powder", "ground cardamom", "water", "sugar", "arrack liqueur", "rum", "raspberry marmalade", "icing sugar", "water", "lemon juice"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 156.3 [FatContent] 9.7 [SaturatedFatContent] 2.2 [CholesterolContent] 18.3 [SodiumContent] 101.9 [CarbohydrateContent] 16.6 [FiberContent] 0.9 [SugarContent] 12.6 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] 24 Muffins [RecipeInstructions] ["Preheat the oven to 200° C.", "Grind the almonds and combine them with the bread crumbs.", "Cream the butter or margarine and sugar together.", "Add one egg at a time, beating the mixture well after each egg.", "Combine the flour and baking powder and stir into the mixture.", "Add the cardemom, bread crumbs and almonds and finally the cream.", "Mix lightly but do not unnecessarily stir the mixture.", "Grease a muffin mould and put a equal amount of the mixture into the hollows.", "Leave room for the mixture to raise in the hollows.", "Using a floured fingertip, press a hole in the middle of each muffin.", "Place about half a teaspoonful of jam or marmelade on each muffin.", "Bake in the middle of the oven for about 15 minutes.", "Boil the water and melt the sugar in it.", "Flavour with the alcohol.", "Moisten the baked muffins with the liquid.", "When the muffins are still hot, add another half a teaspoonful of jam in the middle.", "Let the muffins cool.", "Combine the icing sugar and water or lemon juice in a small bowl.", "Pour the liquid icing around the jam." ]
[Name] Cabbage Rolls [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT1H5M [PrepTime] PT5M [TotalTime] PT1H10M [DatePublished] 2001-11-14T10:26:00Z [Description] Make and share this Cabbage Rolls recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Rice", "Vegetable", "Meat", "Finnish", "Scandinavian", "European", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", NA, "400", "1", "1/8", "1/4", "1/4", "1", "1/4", "1", "1 -2", NA, NA, "1/3", "2", NA] [RecipeIngredientParts] ["white cabbage", "water", "lean beef", "onion", "water", "cabbage", "rice", "salt", "white pepper", "marjoram", "butter", "margarine", "water", "flour"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 325.8 [FatContent] 5.1 [SaturatedFatContent] 1.7 [CholesterolContent] 47.2 [SodiumContent] 558.5 [CarbohydrateContent] 47.8 [FiberContent] 7.0 [SugarContent] 11.6 [ProteinContent] 23.6 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] ["Cut the stalk off the cabbage and cook the cabbage in salted water until the leaves are soft.", "You can carefully loosen the outer leaves as they soften.", "Lift the cooked cabbage onto a large plate to drain.", "Loosen the leaves one by one and chop the small inner leaves for the filling.", "Finely chop the onion and fry in small amount of oil until translucent but not brown.", "Combine the meat, rice, chopped cabbage and seasonings into a smooth mixture.", "If the mixture is too thick, add some more of the cabbage cooking water.", "Flatten the cabbage leaves.", "Lift a good tablespoonful of filling onto the leaf and roll it up tucking the edges round the mixture.", "Place the rolls side by side in a baking dish, pour syrup and a little fat over them.", "Bake the rolls for 1 hour at 200 °C.", "Half way turn the rolls over and baste them every now and then with the cabbage water.", "Strain the pan juices and thicken with flour mixed with water.", "Add a little cream.", "Serve the cabbage rolls with boiled potatoes and lingonberry purée." ]
[Name] Lingonberry Delight [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2001-11-14T10:28:00Z [Description] Make and share this Lingonberry Delight recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Fruit", "Finnish", "Scandinavian", "European", "Vegan", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1/4 - 1/3"] [RecipeIngredientParts] "cornflour" [AggregatedRating] nan [ReviewCount] nan [Calories] 8.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.1 [CarbohydrateContent] 1.9 [FiberContent] 0.2 [SugarContent] 0.0 [ProteinContent] 0.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Place the berries in a serving dish. Put the cornflour and cold juice into a saucepan and bring to the boil, stirring all the time. Remove the saucepan from the heat and pour the thickened juice over the berries. Sprinkle a little sugar on top. Serve with milk. Bilberries and strawberries or redcurrants and raspberries can also be used.
[Name] Hot & Sour Shrimp [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT32M [PrepTime] PT5M [TotalTime] PT37M [DatePublished] 2001-11-14T10:30:00Z [Description] Make and share this Hot & Sour Shrimp recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Filipino", "Asian", "Potluck", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1", "1/2", "2", "2", "1", "1", "1", "1", "1/4", "6", "2", "3", "2", "2", "8"] [RecipeIngredientParts] ["shrimp", "dry sherry", "fresh ginger", "canned broth", "soy sauce", "catsup", "cornstarch", "rice vinegar", "white wine vinegar", "sugar", "cayenne pepper", "walnuts", "watercress", "bell peppers", "garlic", "green onions"] [AggregatedRating] nan [ReviewCount] 2.0 [Calories] 261.4 [FatContent] 14.6 [SaturatedFatContent] 2.5 [CholesterolContent] 126.7 [SodiumContent] 515.2 [CarbohydrateContent] 9.7 [FiberContent] 1.3 [SugarContent] 4.8 [ProteinContent] 15.9 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Combine shrimp, 2 tablespoons Sherry and grated ginger in large bowl. Cover and refrigerate for 30 minutes. Mix remaining 2 tablespoons Sherry, chicken stock, soy sauce, catsup, cornstarch, rice vinegar, sugar, sesame oil and cayenne pepper in small bowl. Heat 2 teaspoons peanut oil in wok or heavy large skillet over high heat. Add walnuts and stir-fry for 1 minute. Transfer walnuts to plate using slotted spoon. Add watercress to wok and stir-fry until just wilted, about 1 minute. Divide watercress among plates. Add 2 teaspoons peanut oil, bell peppers and garlic to wok and stir-fry for 1 minute. Add remaining 2 teaspoons peanut oil, shrimp mixture and onions and stir- fry for 1 minute. Stir stock mixture, add to wok and cook sauce until clear and thick, stirring frequently, 2 minutes. Spoon sauce and shrimp over watercress. Sprinkle with walnuts and serve.
[Name] Cascaron - Bitsu-Bitsu (Dough Balls) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-11-14T10:31:00Z [Description] Make and share this Cascaron - Bitsu-Bitsu (Dough Balls) recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Filipino", "Asian", "Vegan", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] [NA, "1", "1 1/2", NA, "1/4"] [RecipeIngredientParts] ["coconut", "hot water", "dark brown sugar", "cold water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.8 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Squeeze grated coconut in water then strain coconut water in clean dish towel or cheesecloth over another bowl. Squeeze until all liquid has been extracted (Instead of fresh coconut, you may use 1/2 can of grated coconut and 1 1/2 cups of water]. Place canned coconut in 1 package of mochi flour and add water until dough is soft but not too sticky. Do the same with fresh coconut. Shape dough in balls of 1 inch diameter and fry in deep fat until golden brown. Drain dough balls on paper towel. Then put them in a large mixing bowl. When all have been fried, boil water and 1/3 box brown sugar in a small sauce pan until it reaches the soft boil stage. This is done by placing a drop of syrup in a bowl of cold water. If it retains it shape and is soft, it is ready. Pour over dough balls. Mix well so that all are coated with syrup. Remove from bowl and place them in a platter to cool. Excellent with coffee or tea.
[Name] Sausage Water Chestnut Dressing/Stuffing [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-11-14T10:33:00Z [Description] This stuffing has been a never fail for me, Everyone likes it. Left overs are usually fried for breakfast the next day or used for stuffing and turkey sandwiches. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/28/1/pic8HyoUm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/28/1/picqqYnkg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/28/1/picgRbNKu.jpg"] [RecipeCategory] Poultry [Keywords] ["Meat", "Canadian", "European", "Kid Friendly", "Winter", "Christmas", "Thanksgiving", "Roast", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", NA, "10 -12", "1/2", "1/4", "2", "1", NA, NA] [RecipeIngredientParts] ["Spanish onions", "celery", "garlic", "parsley", "chives", "sliced water chestnuts", "granny smith apple", "poultry seasoning"] [AggregatedRating] nan [ReviewCount] nan [Calories] 164.1 [FatContent] 9.7 [SaturatedFatContent] 3.6 [CholesterolContent] 32.7 [SodiumContent] 40.3 [CarbohydrateContent] 11.0 [FiberContent] 2.2 [SugarContent] 3.7 [ProteinContent] 8.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat and spray with veggy oil a heavy large frypan. scramble fry pork, onions, celery and garlic until onions are transparent. Set aside, do not drain. In a very large bowl, place bread crumbs, parsley and chives, if using. Mix well. Add water chestnuts with water, apple, salt and pepper. (I usually add one can of chestnuts with water and add the chestnuts only of the second can adding more water only if needed, a bit at a time.] Mix well. Add pork and onion mixture with juice from pan. Mix well. Add poultry seasoning a tablespoon at a time, taste and add more poultry seasoning until the taste is to your liking, make it as spicy as you wish. Refrigerate until ready to stuff turkey. Pack cavities firmly but not tight. Any stuffing left can be cooked in a casserole in the oven with the bird, or freeze and use another time.
[Name] Swiss Ham Tart [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2001-11-14T10:35:00Z [Description] Make and share this Swiss Ham Tart recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "1", "1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["onions", "fresh garlic", "Alpine Lace reduced-fat swiss cheese", "97% fat-free cooked ham"] [AggregatedRating] nan [ReviewCount] nan [Calories] 26.6 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.1 [CarbohydrateContent] 6.4 [FiberContent] 1.1 [SugarContent] 2.7 [ProteinContent] 0.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 425°. Spray 10-inch skillet with no stick cooking spray; add onions, garlic and seasoned pepper. Cook over medium-high heat, stirring occasionally, until onions are softened (4 to 6 min-utes]. Cool 5 minutes. Stir in red pepper, cheese and ham. Press dough onto bottom of greased 12-inch pizza pan. Spread filling onto dough to within 2 inches of edge. Bring 1 inch of edge over onion mixture; crimp edges to hold. Bake for 16 to 18 minutes or until crust is golden brown. Serve warm.
[Name] Texas Brownies [AuthorId] 23389 [AuthorName] Danielle G. [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-11-14T10:35:00Z [Description] Make and share this Texas Brownies recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/28/3/picN3mrrB.jpg" [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Low Protein", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1/2", "1", "1/4", "1/2", "2", "1", "1", "1/2", "2", "1/4", "3 1/2", "1"] [RecipeIngredientParts] ["flour", "sugar", "butter", "margarine", "shortening", "water", "brewed coffee", "buttermilk", "eggs", "vanilla", "baking soda", "butter", "margarine", "milk", "powdered sugar", "icing sugar", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 145.8 [FatContent] 6.3 [SaturatedFatContent] 3.1 [CholesterolContent] 18.2 [SodiumContent] 66.8 [CarbohydrateContent] 21.6 [FiberContent] 0.3 [SugarContent] 17.0 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 48 squares [RecipeInstructions] In a large mixing bowl, combine the flour and the sugar. In heavy saucepan, combine butter, shortening, coffee or water and cocoa. Stir and heat to boiling. Pour boiling mixture over the flour and sugar in te bowl. Add the buttermilk, eggs baking soda and vanilla. Mix well, using a wooden spoon or high speed on an electric mixer. Pour into a well buttered 17 1/2 by 11 inch jelly roll pan. Bake at 400F for 20 minutes or until brownies are done in the center. While brownies bake, prepare the frosting. In a saucepan, combine the butter, cocoa and milk. Heat to boiling, stirring constantly. Remove from heat and mix in the powdered sugar and vanilla, beat until frosting is smooth. Pour warm frosting over brownies as soon as you take them out of the oven. Cool. Cut into 48 bars.
[Name] Roast Beef & Veggie Fajitas [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT6M [PrepTime] PT20M [TotalTime] PT26M [DatePublished] 2001-11-14T10:40:00Z [Description] Make and share this Roast Beef & Veggie Fajitas recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Mexican", "< 30 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "1/2", "8", "1/4"] [RecipeIngredientParts] ["onion", "zucchini", "low-fat flour tortillas", "reduced-fat American cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 15.7 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.3 [CarbohydrateContent] 3.6 [FiberContent] 0.8 [SugarContent] 1.9 [ProteinContent] 0.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Spray 10 inch skillet with no stick cooking spray.", "Heat skillet over medium-high heat; add onion, red pepper and zucchini.", "Cook, stirring occasionally, until vegetables are crisply tender (3 to 4 minutes].", "Add fajita marinade and roast beef; continue cooking until heated through (3 to 4 minutes].", "Divide beef mixture evenly among tortillas.", "Sprinkle each with 1/4 cup cheese; roll up.", "Helpful Hint: Let everyone make their own fajita.", "In addition to the cheese, other ingredients like hot sauce, jalapeno chiles or cilantro can be added to the fajita before rolling or folding." ]
[Name] Menudo [AuthorId] 13787 [AuthorName] Marites ladio [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-11-14T10:42:00Z [Description] Make and share this Menudo recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Lunch/Snacks", "Beef Organ Meats", "Meat", "Filipino", "Asian", "< 60 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["1", "2 1/2", "3", "1/3", "3", "3", "1", "1/2", "1/2", NA, NA] [RecipeIngredientParts] ["liver", "pork", "potatoes", "garbanzo beans", "tomatoes", "garlic", "onion", "water", "shortening", "salt"] [AggregatedRating] nan [ReviewCount] 4.0 [Calories] 178.3 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 75.7 [CarbohydrateContent] 39.6 [FiberContent] 5.9 [SugarContent] 4.9 [ProteinContent] 5.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook pork in water to cover until tender. Dice. Saute garlic,onion and tomatoes in shortening. Add pork and liver and continue sauteing for 5 minutes. Add water and salt,and pimenton (to color]. Add potatoes and cooked garbanzos. Cook until potatoes are done.
[Name] Pete's & Olga's Chili Verde [AuthorId] 23312 [AuthorName] Pete from Tres Pinos [CookTime] PT1H30M [PrepTime] PT1H [TotalTime] PT2H30M [DatePublished] 2001-11-14T10:42:00Z [Description] Although I am Italian, our good friend Olga is Mexican and has given me some great ideas. This is one of them. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "6", "1", "1", "3", "5", "2", "1", "1 1/2", "1", "1", "3/4"] [RecipeIngredientParts] ["boneless pork shoulder", "olive oil", "yellow onion", "green bell pepper", "green onions", "garlic cloves", "cumin", "oregano", "cilantro"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 818.1 [FatContent] 63.6 [SaturatedFatContent] 18.4 [CholesterolContent] 161.2 [SodiumContent] 695.5 [CarbohydrateContent] 18.5 [FiberContent] 3.1 [SugarContent] 2.8 [ProteinContent] 41.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Boil pork gently for 20 minutes. Sauté boiled pork in 3 tbsp olive oil until browned and almost crusty, and set aside. Sauté onion, in stock pot, in 3 tbsp olive oil, adding green pepper, serrano pepper, cumin, oregano, and garlic as you go- in that order. Add pork. Then add enchilada sauce and green sauce. Simmer, covered about 45 minutes. Just before done check for seasonings and add cilantro.
[Name] Charishma's Diwali Special Boondhi Ladoos [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT50M [PrepTime] PT25M [TotalTime] PT1H15M [DatePublished] 2001-11-14T10:44:00Z [Description] My favourite ladoos next in line after Besan ladoos. This is one of my specialties, made it today for day after tomorrow, DIWALI, The colourful festival of lights! If you wish to serve it later, slightly warm it for about 30 seconds in the oven and then serve. It will taste fresh and yummy as ever! [Images] character(0) [RecipeCategory] Asian [Keywords] ["Indian", "Kid Friendly", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/2", "1", "1/4", "1/4", "1/4", "1/4", NA, "10", "10", "8", "14", "1 1/2", NA, "15 -16", "1"] [RecipeIngredientParts] ["flour", "water", "salt", "turmeric powder", "baking soda", "cashews", "raisins", "cloves", "cardamoms", "milk", "saffron", "sugar", "water"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 170.5 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.3 [SodiumContent] 77.0 [CarbohydrateContent] 38.7 [FiberContent] 0.8 [SugarContent] 16.1 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 12-14 ladoos [RecipeInstructions] Mix Gram flour and water to make the batter for the boondhi ladoos. Make sure that the batter is neither too thick nor too thin. Add salt, rice flour, soda and turmeric powder. Mix well with fingers or use an electric beater and beat it well for 3-4 minutes. Make sure that no lumps remain. (I beat it with an electric beater, which is the same one which I use for beating the eggs when making cake]. Now heat oil on medium flame. Once its hot, take a boondi ladle (flat round ladle with holes on top] and spread 2 layers of the batter on it. Tap it gently with a spoon. You will see small round boondis falling into the hot oil. Keep stirring the boondis and remove from heat once half fried. Likewise, do for all the batter. Make sure that the boondi ladle is kept at a distance from the oil. Now fry the raisins, cashews, cloves in the same oil. Add these to the half fried boondis. Add cardamom powder and saffron. Mix well with fingers. Pour a little of the warm sugar-water syrup into the boondi batter, just enough to knead. Mix well with fingers. Make lemon sized balls (boondi ladoos] and serve once slightly cooled or once cooled, store in an airtight container and serve when desired. Preparation of sugar water syrup-------------. This is the slightly tough bit of making ladoos. It needs some practice. For this, take a bowl. Add sugar and water and heat on medium flame for 15-20 minutes. Keep stirring occasionally. Add 2-3 tbsp of milk. This is done so that if any dirt is present in the sugar it will rise to the top and then you have to remove it with a spoon and throw it away. Mix the syrup. Once a one string consistency is reached, remove from heat and pour the desired quantity in the boondi ladoo batter and mix.
[Name] Christmas Spritz Cookies [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT12M [PrepTime] PT20M [TotalTime] PT32M [DatePublished] 2001-11-14T10:46:00Z [Description] Make and share this Christmas Spritz 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/14/28/9/uWSYh6fbRIiyIWBTnESl_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/28/9/WoLgy34QCC4H562V4VH5_image.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Christmas", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["2 1/4", "1/4", "1 1/4", "1", "1", "1", "1", NA, NA, NA, NA, "1 1/2", "2", "1/8"] [RecipeIngredientParts] ["all-purpose flour", "salt", "powdered sugar", "butter", "egg", "vanilla", "powdered sugar", "milk"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 67.6 [FatContent] 3.2 [SaturatedFatContent] 2.0 [CholesterolContent] 11.7 [SodiumContent] 33.1 [CarbohydrateContent] 9.1 [FiberContent] 0.1 [SugarContent] 5.4 [ProteinContent] 0.6 [RecipeServings] 60.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 375°F.", "Place flour and salt in medium bowl; stir to combine.", "Beat powdered sugar and butter in large bowl until light and fluffy.", "Beat in egg, almond extract and vanilla.", "Gradually add flour mixture--mix until well blended.", "Divide dough in half.", "If desired, tint half of dough with green food coloring.", "Fit cookie press with desired plate (or change plates for different shapes after first batch].", "Fill press with dough; press dough 1 inch apart onto ungreased cookie sheets.", "Decorate cookies with cherries and assorted candies, if desired.", "Bake 10-12 minutes or until just set.", "Remove cookies to wire racks; cool completely.", "Prepare Icing, if desired.", "Pipe or drizzle on cooled cookies.", "Decorate with cherries and assorted candies, if desired.", "Store tightly covered at room temperature or freeze up to 3 months.", "--Icing--.", "Place all ingredients in medium bowl; stir until thick, but spreadable. (If icing is too thick, stir in 1 teaspoon additional milk]." ]
[Name] Stir-Fry Beef and Cashew Nuts [AuthorId] 13787 [AuthorName] Marites ladio [CookTime] PT15M [PrepTime] PT25M [TotalTime] PT40M [DatePublished] 2001-11-14T10:49:00Z [Description] Make and share this Stir-Fry Beef and Cashew Nuts recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["400", "2", "2", "1", "1", "1", "1", "1", "1", "1", "2", "12", "9", "1", "1", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["filet of beef", "Worcestershire sauce", "paprika", "sugar", "cornflour", "Season-All salt", "black pepper", "ginger", "oyster sauce", "sugar", "onion", "green pepper", "roasted cashew nuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 303.6 [FatContent] 25.0 [SaturatedFatContent] 3.7 [CholesterolContent] 0.0 [SodiumContent] 259.4 [CarbohydrateContent] 18.9 [FiberContent] 2.4 [SugarContent] 8.7 [ProteinContent] 3.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Marinate beef with ingredients 1 for 12 minutes in the fridge. Place marinated beef and oil in a microwave safe casserole. Fragrant uncover on power High for 3-4 minutes. Remove beef and set aside. In a separated casserole, add ingredients 2 and fragrant uncovered on power High for 4 minutes. Add in 3 and cook on power high for 1 minute. Mix in ingredients 4,cooked beef and cook on power high for 2 minutes. Toss in roasted cashew nuts and serve hot with plain rice.
[Name] Sugarless Apple Pie [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-11-14T10:59:00Z [Description] Make and share this Sugarless Apple Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "Low Protein", "Kosher", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "3/4", "3", "1", "2", "1 1/2"] [RecipeIngredientParts] ["cinnamon", "apples", "cornstarch", "water", "margarine"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 215.1 [FatContent] 10.9 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 166.4 [CarbohydrateContent] 28.2 [FiberContent] 1.7 [SugarContent] 13.2 [ProteinContent] 1.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Roll out half of the pastry to fit a 9\" pie plate. Fit into pie pan and trim pastry 1 inch beyond rim of pie pan. Heat undiluted apple-juice concentrate and cinnamon in a large saucepan. Add the apple slices and cook until partly tender. Remove apple slices. Mix cornstarch and water until smooth. Add to juice in saucepan and cook, stirring constantly, until thick. Combine apples and sauce. Cool slightly. Fill unbaked pastry shell and dot top of fruit with margarine. Roll out remaining pastry and fit over top. Trim pastry 1 inch beyond the rim of pie pan. Fold edges under and flute. Cut vents in top of pastry. Bake in a preheated 375 degree oven 45 minutes until golden brown.
[Name] Rice, Mushroom and Cheese Croquettes [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-11-14T10:59:00Z [Description] Make and share this Rice, Mushroom and Cheese Croquettes recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Rice", "Healthy", "Kosher", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/4", "1", "1", "2", "3", "2", "1", "1/2", "1", "1", "1/2", "1/4", "2", "1", "2", "2", NA] [RecipeIngredientParts] ["onion", "mushroom", "rice", "celery", "green bell peppers", "carrot", "cheddar cheese", "fresh parsley", "dried thyme", "paprika", "salt", "black pepper", "cayenne pepper", "lemon juice", "egg", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 717.6 [FatContent] 15.2 [SaturatedFatContent] 5.4 [CholesterolContent] 154.3 [SodiumContent] 835.6 [CarbohydrateContent] 119.2 [FiberContent] 4.6 [SugarContent] 4.8 [ProteinContent] 22.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sauté onions and mushrooms in oil until onions are light golden and translucent. Combine all ingredients except rolling mixture. Chill rice mixture. Beat the eggs from the rolling mixture and roll croquettes in beaten egg and then breadcrumbs. Fry, turning so all sides brown.
[Name] Crunchy Green Salad [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-11-14T14:28:00Z [Description] Make and share this Crunchy Green Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "< 30 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["4", "4", "4", "1", "1", "1/4", "1", NA, "2"] [RecipeIngredientParts] ["green cabbage", "broccoli", "courgettes", "green pepper", "celery", "plain yogurt", "white wine vinegar", "blue cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 59.7 [FatContent] 2.5 [SaturatedFatContent] 1.5 [CholesterolContent] 7.2 [SodiumContent] 98.8 [CarbohydrateContent] 7.1 [FiberContent] 2.2 [SugarContent] 4.1 [ProteinContent] 3.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] After preparing all vegetables, place in large bowl. Dressing- Blend the yoghurt, vinegar and salt and pepper in blender. Stir in cheese. Pour over vegetables and toss well. Marinate 1 hour before serving.
[Name] Strawberries in Butterscotch Sauce [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-11-14T14:30:00Z [Description] Make and share this Strawberries in Butterscotch Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Dessert", "Strawberry", "Berries", "Fruit", "Low Protein", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1 -2", "5", "5", "4", NA] [RecipeIngredientParts] ["fresh strawberries", "brown sugar", "golden syrup", "vanilla essence"] [AggregatedRating] nan [ReviewCount] nan [Calories] 370.3 [FatContent] 10.8 [SaturatedFatContent] 6.5 [CholesterolContent] 38.8 [SodiumContent] 49.7 [CarbohydrateContent] 72.1 [FiberContent] 1.8 [SugarContent] 48.7 [ProteinContent] 1.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash and hull strawberries and keep to one side. ---------Sauce-----------. Heat sugar and syrup over a low heat, stirring occasionally, until the sugar has dissolved. Cook a further 5 minutes. Remove from heat and stir in cream and essence. Beat for 2 minutes until the sauce is smooth and glossy. Serve the strawberries with the sauce, hot or cold.
[Name] Cheesy Sausage Quiche [AuthorId] 18399 [AuthorName] chickpea [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-11-14T14:30:00Z [Description] This is a savory,hearty quiche that even men who "don't eat quiche" will love. This recipe is from a childhood friend of my husband. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/29/5/picBBKcLJ.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Cheese", "Meat", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1/3", "1 1/2", "1", "2", "1", "1", "1/4", "3/4", "1/4", "1"] [RecipeIngredientParts] ["ground sausage", "onion", "green pepper", "sharp cheddar cheese", "flour", "eggs", "evaporated milk", "parsley", "black pepper", "seasoning salt"] [AggregatedRating] 5.0 [ReviewCount] 23.0 [Calories] 588.4 [FatContent] 44.2 [SaturatedFatContent] 17.6 [CholesterolContent] 158.3 [SodiumContent] 881.5 [CarbohydrateContent] 21.3 [FiberContent] 1.5 [SugarContent] 1.1 [ProteinContent] 25.6 [RecipeServings] nan [RecipeYield] 1 quiche [RecipeInstructions] Brown sausage and drain then rinse with hot water to remove excess fat. Place sliced onion in drippings from sausage and cook until onions are translucent. Remove and blot in paper towel to remove excess fat. Mix sausage and cheese with green pepper (optional] and add flour and mix until coated with flour. Place in unbaked pie shell. Place onions ontop of quiche. Mix spices with beaten egg and add evaporated milk, and stir. Pour milk mixture evenly over the quiche. Bake at 350 degrees for 35-40 minutes or until quiche is set. Let set for 10 minutes before serving.
[Name] Cherokee Casserole [AuthorId] 19300 [AuthorName] Kurt Godden [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2001-11-14T14:30:00Z [Description] Make and share this Cherokee Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Long Grain Rice [Keywords] ["Rice", "Meat", "Native American", "Kid Friendly", "< 30 Mins", "Oven", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1/2", "1/8", "1/8", "1/8", "12", "3", NA] [RecipeIngredientParts] ["long-grain rice", "tomatoes", "ground beef", "onion", "bay leaf", "oregano", "garlic powder", "cumin", "green olives", "cheddar cheese", "salt"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 401.0 [FatContent] 20.2 [SaturatedFatContent] 8.3 [CholesterolContent] 66.3 [SodiumContent] 582.3 [CarbohydrateContent] 32.4 [FiberContent] 1.6 [SugarContent] 3.2 [ProteinContent] 21.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook rice per normal cooking instructions. While rice cooks, brown meat and cook onions until tender. Drain excess fat from meat. Combine meat and onions in skillet, and add crushed tomatoes, mushroom soup, bay leaf, oregano, garlic powder, cumin, salt, pepper, olives. Simmer together in skillet until rice is finished cooking. Add rice, and mix all ingredients well. Top casserole with cheese until melted.
[Name] Spaghetti Sauce [AuthorId] 19300 [AuthorName] Kurt Godden [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2001-11-14T14:30:00Z [Description] This recipe is from my wife's family, and is adored by everyone who tries it. Try topping with sliced green olives and a dollop of hot sauce. You can easily double this recipe for large groups. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Meat", "European", "Low Cholesterol", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1 1/2", "1", "4", "1", "1", "1", "1", NA, NA, NA] [RecipeIngredientParts] ["tomatoes", "tomato sauce", "tomato paste", "ground beef", "onion", "fresh mushrooms", "green bell pepper", "garlic", "oregano", "basil", "salt", "pepper", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 194.1 [FatContent] 10.6 [SaturatedFatContent] 4.1 [CholesterolContent] 46.3 [SodiumContent] 410.2 [CarbohydrateContent] 10.6 [FiberContent] 2.8 [SugarContent] 6.9 [ProteinContent] 15.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Pour crushed tomatoes, tomato sauce, and tomato paste into large pot and put on simmer. While sauce simmers, brown meat and drain fat. Add meat to sauce. Chop onion, mushrooms, bell pepper and add to pot. Add garlic, oregano, basil, salt, and pepper. Simmer all ingredients at least 2 hours before serving over favorite pasta and topped with parmesan.
[Name] Sloppy Joe Mix [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-11-14T14:37:00Z [Description] I have butchered the original recipe to accomodate my dietary requirements. Feel free to modify the seasonings according to your taste. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "3", "1", "1", "1", "1"] [RecipeIngredientParts] ["onion", "green pepper", "Worcestershire sauce", "chili sauce", "Hunt's no-salt ketchup with chili powder", "mustard", "sugar", "vinegar"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 222.0 [FatContent] 15.2 [SaturatedFatContent] 5.8 [CholesterolContent] 53.7 [SodiumContent] 180.0 [CarbohydrateContent] 6.7 [FiberContent] 1.1 [SugarContent] 4.3 [ProteinContent] 13.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] METHOD#1: Brown ground meat in margarine with remaining ingredients. After browning ingredients, simmer for 1 hour. Ground turkey can be substituted for beef. METHOD#2: Mix all ingredients in crock-pot and cook on low until meat is brown and vegetables are tender. Serve on hamburger rolls or biscuits.
[Name] Christina's Chicken [AuthorId] 23333 [AuthorName] Graybert [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-11-14T16:08:00Z [Description] This is my husband's favorite dish! Mom and I came up with this recipe 5 years ago, and its a hit with everyone who tries it! [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Portuguese", "European", "Very Low Carbs", "High Protein", "High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "8", "8", NA, NA, "1/2", "3 -4"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "bacon", "mozzarella cheese", "salt", "pepper", "white wine", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 408.7 [FatContent] 23.2 [SaturatedFatContent] 10.7 [CholesterolContent] 132.1 [SodiumContent] 634.4 [CarbohydrateContent] 2.9 [FiberContent] 0.1 [SugarContent] 0.9 [ProteinContent] 39.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Marinate chicken in wine, salt, pepper and garlic overnight. Fry chicken in frying pan until cooked. Pat off excess grease and place breasts on a cookie sheet. Place two slices of bacon on each breast and then top with two slices of cheese on each. Place finished breasts in oven at 350 until cheese melts. YUMM!

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