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[Name] Spinach and Strawberry Salad [AuthorId] 23333 [AuthorName] Graybert [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-11-14T16:08:00Z [Description] Make and share this Spinach and Strawberry 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/14/30/0/picZEJUNJ.jpg" [RecipeCategory] Strawberry [Keywords] ["Berries", "Fruit", "Vegetable", "Canadian", "Low Protein", "Christmas", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "1", "1/3", "1/2", "1/4", "2", "2", "1/4", "1/2", "1 1/2"] [RecipeIngredientParts] ["spinach", "strawberry", "white sugar", "white vinegar", "sesame seeds", "poppy seeds", "paprika", "Worcestershire sauce", "onions"] [AggregatedRating] 5.0 [ReviewCount] 37.0 [Calories] 370.3 [FatContent] 31.4 [SaturatedFatContent] 4.0 [CholesterolContent] 0.0 [SodiumContent] 10.0 [CarbohydrateContent] 22.2 [FiberContent] 2.2 [SugarContent] 18.7 [ProteinContent] 1.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash and tear spinach into bite-sized pieces. Combine dressing ingredients; mix well with hand blender. Toss dressing with spinach and strawberries; serve and enjoy!
[Name] Special Roasted Potatoes [AuthorId] 23333 [AuthorName] Graybert [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-11-14T16:09:00Z [Description] Make and share this Special Roasted Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Portuguese", "European", "Low Cholesterol", "Roast", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "6", "2", "4", "3", "1/2", NA] [RecipeIngredientParts] ["small potatoes", "garlic", "extra virgin olive oil", "fresh basil"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 313.0 [FatContent] 11.3 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 48.7 [CarbohydrateContent] 48.6 [FiberContent] 7.7 [SugarContent] 6.6 [ProteinContent] 5.5 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Cut potatoes; toss with garlic, oil and peppers. Sprinkle with a bit of salt and pepper. Cook at 350 for 20 to 30 minutes or until done. When cooked, add balsamic vinegar and basil. Toss and serve immediately. This is WONDERFUL! Try it, you'll love it.
[Name] Chinese Steamed Dumplings with Dipping Sauce [AuthorId] 21627 [AuthorName] Myra9035 [CookTime] PT20M [PrepTime] PT1H [TotalTime] PT1H20M [DatePublished] 2001-11-15T11:51:00Z [Description] I used to love this Chinese-restaurant appetizer so much that my mother reverse-engineered the recipe. These dumplings have an interesting taste and are great for parties. They also freeze well. Hope you enjoy them--it's worth the work involved. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/30/2/pic9tyHO0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/30/2/picZkBQMX.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "Chinese", "Asian", "Weeknight", "Steam", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1/2", NA, "1/2", "2", "1", "1/4", "1", "2", "1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["flour", "egg", "salt", "water", "ground pork", "scallions", "fresh ginger", "peas", "soy sauce", "rice vinegar", "honey", "sesame seeds"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 119.1 [FatContent] 3.6 [SaturatedFatContent] 1.3 [CholesterolContent] 28.3 [SodiumContent] 228.1 [CarbohydrateContent] 14.6 [FiberContent] 0.7 [SugarContent] 1.5 [ProteinContent] 6.5 [RecipeServings] nan [RecipeYield] 15 dumplings [RecipeInstructions] Mix ingredients for dipping sauce and set aside. Lightly oil a large bowl. Put the flour and salt in another large bowl, piled up. Make a dent in the top of the pile, and crack the egg into it. Mix the egg into the flour. Add enough water to the mixture to make a thick dough. The consistency should be like bread dough. In any case, don't add too much water--it shouldn't be like batter at all! Turn the dough out onto the flour-dusted counter, and form into a ball. (It helps to flour your hands first]. Place the dough into the oiled bowl and cover with plastic wrap (cellofane]. Let stand 1 hour. Meanwhile mix all ingredients for filling and place in the fridge. Next, remove dough and place on flour-dusted counter (or work surface]. Knead a bit and flatten until very thin (but not see-through or falling apart]. Using a large, round cookie-cutter (or bottom of coffee can or top of glass] cut three-inch rounds. Don't place them on top of each other, as they could stick together! Knead the leftover pieces together again and cut more rounds until there's no dough left. Spoon a bit of the filling into the center of each round and fold in half (to make a semi-circle shape]. Seal edges with a bit of water, and use tongs of a fork to decorate the edge. To prepare, either steam the dumplings (if you have a steamer] for 15 mins, or boil for 10 mins. If you boil, add some oil to the water and don't overcrowd the pan--make them in batches. If you like, you can fry the dumplings in a skillet or wok to brown them before serving. Handle gently!
[Name] Spicy Chickpeas [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-11-15T11:51:00Z [Description] Make and share this Spicy Chickpeas 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/14/30/3/01479841728.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/30/3/picTakwVY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/30/3/picYqHrLO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/30/3/picBVG2TH.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Beans", "Southwest Asia (middle East]", "Asian", "Vegan", "Kosher", "Spicy", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/2", "1/2", "2", "2", "1", "1"] [RecipeIngredientParts] ["cumin seed", "salt", "chili powder", "lemon pepper", "tomatoes", "garbanzo beans", "lemon juice", "onion"] [AggregatedRating] 5.0 [ReviewCount] 44.0 [Calories] 271.2 [FatContent] 7.6 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 749.7 [CarbohydrateContent] 43.0 [FiberContent] 8.6 [SugarContent] 2.3 [ProteinContent] 9.2 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] In a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown. Add salt, chili powder and lemon and pepper seasoning; mix well. Stir in tomatoes; once the juice begins to thicken add in chickpeas and mix well. Add in lemon juice and mix well; add onions and stir until they become soft. Remove from heat and place into a serving bowl; serve immediately.
[Name] Christmas Fruit Drops [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2001-11-15T11:51:00Z [Description] Make and share this Christmas Fruit Drops recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Pineapple", "Tropical Fruits", "Fruit", "Nuts", "Canadian", "Potluck", "Christmas", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "3/4", "1", "1", "1 1/4", "1/2", "1/2", "1/2", "1", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["butter", "margarine", "brown sugar", "egg", "vanilla extract", "all-purpose flour", "baking powder", "salt", "cinnamon", "dates", "walnuts", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 470.1 [FatContent] 23.5 [SaturatedFatContent] 9.4 [CholesterolContent] 65.1 [SodiumContent] 305.9 [CarbohydrateContent] 62.1 [FiberContent] 4.2 [SugarContent] 39.6 [ProteinContent] 6.9 [RecipeServings] nan [RecipeYield] 7 dozen [RecipeInstructions] Preheat oven to 325F degrees. With electric mixer, cream butter and sugar together well; beat in egg, then vanilla. With a wooden spoon, stir in flour, baking powder, salt and cinnamon. Add remaining ingredients and combine well. Drop by teaspoonfuls onto a cookie sheet; I use parchment paper on the cookie sheet when I bake these to prevent sticking. Bake for approximately 15 minutes.
[Name] Pacific Cream Corn [AuthorId] 22995 [AuthorName] Dachshund Lover [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2001-11-15T11:51:00Z [Description] I have to make this for every family get together and for every potluck at work. I have given this recipe to 100 plus friends & family. It is just awesome. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/4", "1", "2 -6", "2", "1/4", "1/4"] [RecipeIngredientParts] ["frozen whole kernel corn", "milk", "salt", "cayenne pepper", "butter", "flour", "parmesan cheese", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 326.5 [FatContent] 23.5 [SaturatedFatContent] 14.3 [CholesterolContent] 78.8 [SodiumContent] 255.0 [CarbohydrateContent] 24.9 [FiberContent] 2.3 [SugarContent] 0.1 [ProteinContent] 8.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine the first 5 ingredients in a saucepan. Bring to a boil. Simmer for 5 minutes. Blend the butter and flour together and add to the corn. Transfer to a casserole dish and sprinkle with both cheeses. Bake in 350 degree oven until brown, approximately 35 minutes.
[Name] Moroccan Lentil Soup [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H45M [PrepTime] PT20M [TotalTime] PT2H5M [DatePublished] 2001-11-15T11:51:00Z [Description] Make and share this Moroccan Lentil Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Lentil", "Beans", "Vegetable", "Moroccan", "African", "Vegan", "Low Cholesterol", "Healthy", "Kosher", "Potluck", "Winter", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1", "6", "1", "1", "1", "1", "1/2", "1/2", "1", "1 1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["onions", "garlic", "fresh ginger", "water", "red lentil", "garbanzo beans", "cannellini beans", "diced tomatoes", "carrot", "celery", "garam masala", "ground cardamom", "ground cayenne pepper", "ground cumin", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 327.2 [FatContent] 4.6 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 506.7 [CarbohydrateContent] 56.2 [FiberContent] 13.4 [SugarContent] 5.7 [ProteinContent] 17.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes. Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft. Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!
[Name] Buttercream Frosting - Semi Classic [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT15M [PrepTime] PT45M [TotalTime] PT1H [DatePublished] 2001-11-15T11:51:00Z [Description] Make and share this Buttercream Frosting - Semi Classic recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "6", "1"] [RecipeIngredientParts] ["unsalted butter", "sugar", "salt", "eggs", "pure vanilla extract"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 376.4 [FatContent] 33.8 [SaturatedFatContent] 20.5 [CholesterolContent] 221.5 [SodiumContent] 32.9 [CarbohydrateContent] 17.1 [FiberContent] 0.0 [SugarContent] 16.8 [ProteinContent] 2.7 [RecipeServings] 12.0 [RecipeYield] 1 eight inch layer cake frosting [RecipeInstructions] Cut butter into 16 chunks and set aside to soften. It's imperative that the butter be at a cool room temperature (65 degrees] A couple of degrees warmer or cooler is OK, but no more. This will take about 2 hours depending on the temperature of your kitchen. Place about an inch of water in the bottom of a medium sauce pan and bring to a shimmer (just below the boiling point] over a low heat on the stove. In a large, heat proof, bowl whisk sugar, salt, eggs and yolks till well combined. I like to use the stainless steel bowl of my standing mixer for this as it saves me from cleaning a bowl. Place bowl over shimmering water. (Allow about an inch of clearance between bowl and water]. Continue to whisk mixture gently, but continuously, until the mixture reaches 165 degrees on an instant read thermometer and the eggs are foamy and starting to thicken. Don't be too vigorous with your whisking at this stage or all the incorporated air will slow the heating process down. Place mixture in your mixer and whip (with the whip attachment] on high speed until cooled to room temperature and is foamy and well aerated. A hand mixer can be used, but it will take some time. For chocolate frosting fold up to 9 oz of melted and cooled semi-sweet, bitter-sweet, milk or white chocolate into the egg/sugar mixture after step 5:lighten chocolate with about 1/4 of the egg mixture, add chocolate/egg mixture into egg mixture and whip for an additional 2 minutes on high before proceeding to step 6. Slow mixer to medium speed, add vanilla and butter one chunk at a time allowing each chunk to incorporate as you go (this step takes about 5 minutes]. Return mixer to high speed and whip for another 60 seconds or until desired texture is reached. Should be very light and fluffy at this point. Frosting can be used immediately. Store on counter for up to one day, refrigerate for a week, freeze for 2 months. Re-whip frosting to rejuvenate its texture.
[Name] Candied Walnuts [AuthorId] 6836 [AuthorName] Mary Scheffert [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-11-15T11:51:00Z [Description] Make and share this Candied Walnuts recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Lunch/Snacks", "Fruit", "Nuts", "Christmas", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "1", "2 1/2"] [RecipeIngredientParts] ["brown sugar", "white sugar", "sour cream", "salt", "vanilla extract", "walnut halves"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1129.2 [FatContent] 71.6 [SaturatedFatContent] 11.0 [CholesterolContent] 16.9 [SodiumContent] 102.7 [CarbohydrateContent] 119.9 [FiberContent] 6.5 [SugarContent] 106.6 [ProteinContent] 16.1 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] Combine sugars& sour cream in a small saucepan. Cook over medium-high heat, stirring, until it boils. Continue to boil until mixture reaches soft ball stage (240F] or until it forms a soft ball when dropped into cold water. Stir in salt& vanilla. Pour hot candy mixture over walnuts in a mixing bowl. Mix until walnuts are evenly coated. Spoon out onto waxed paper. Separate walnuts. Allow to cool& set. When dry, store in airtight container.
[Name] Bourbon Sauce [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-11-15T11:51:00Z [Description] Make and share this Bourbon Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Dessert", "Healthy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "1"] [RecipeIngredientParts] ["eggs", "sugar", "pure vanilla extract", "Bourbon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 95.5 [FatContent] 1.7 [SaturatedFatContent] 0.5 [CholesterolContent] 70.5 [SodiumContent] 23.4 [CarbohydrateContent] 16.9 [FiberContent] 0.0 [SugarContent] 16.9 [ProteinContent] 2.1 [RecipeServings] 12.0 [RecipeYield] 1 batch [RecipeInstructions] Set-up a pan (see note] on the stove with about 1\" of water-- heat till shimmering (right below boiling point] Note: The bowl of your stand mixer (or your mixing bowl if using a hand mixer] needs to fit into the pan without touching water. Combine eggs and sugar and salt in the bowl of an electric mixer (or your mixing bowl if using a hand mixer] Heat to 165F over shimmering water while whisking gently, but constantly. Don't mix too hard at this point or it will take too long to heat. Place bowl in mixer and with whisk attachment beat until thick and cool. Gently mix in extract and liquor. Serve at room temperature over bread pudding, ice cream, cake, biscuits, etc.
[Name] Short Ribs [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2001-11-15T11:51:00Z [Description] Make and share this Short Ribs recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/31/0/picElKqxu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/31/0/pichdPjGO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/31/0/picyPI28D.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/31/0/picO2zN5K.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/31/0/picJqXAPj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/31/0/picht58Zu.jpg"] [RecipeCategory] Meat [Keywords] ["Canadian", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "5", "1", "1", "4", "4", "4", "3", NA, "1/4", "4", "1", NA] [RecipeIngredientParts] ["water", "onion", "carrot", "celery ribs", "flour", "curry powder", "onion", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 1120.5 [FatContent] 103.8 [SaturatedFatContent] 46.7 [CholesterolContent] 191.5 [SodiumContent] 156.6 [CarbohydrateContent] 11.7 [FiberContent] 1.8 [SugarContent] 2.8 [ProteinContent] 32.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut short ribs into 3 inch pieces. In a heavy Dutch oven add,water, 1st onion, carrot and celery. Bring to boil. Add short ribs. Simmer covered until nearly tender, for about 2 hours. Take the meat out and set aside. Strain the stock, set aside. Melt in the pot 4 tablespoons fat, whisk in 4 tablespoon flour and add 3 cups of stock, while whisking. (add a little water to make up 3 cups,if necessary] Season with salt and pepper and curry powder. In a heavy frypan heat 4 tablespoons fat, add 1 small sliced onion, saute till lightly browned. Add the meat to the frypan and brown it. Pour half of the gravy over it. Place the frypan uncovered in a moderate oven, 325 degrees for about 45 minutes until the meat gets brown and crisp. baste it occasionally with the drippings. Reheat the remaining gravy. season it and add 2 or 3 tablespoons sour cream Place the meat on a hot platter, pour the gravy around it. Serve it piping hot.
[Name] Healthy Tomato Soup [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-11-15T11:51:00Z [Description] Make and share this Healthy Tomato Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "For Large Groups", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "1/4 - 1/2", "1/2 - 1", NA] [RecipeIngredientParts] ["no-salt-added diced tomatoes", "reduced-sodium tomato juice", "potatoes", "onion", "2% low-fat milk"] [AggregatedRating] 3.5 [ReviewCount] 3.0 [Calories] 68.0 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 54.0 [CarbohydrateContent] 15.5 [FiberContent] 2.1 [SugarContent] 6.0 [ProteinContent] 2.1 [RecipeServings] 16.0 [RecipeYield] 2 Quarts [RecipeInstructions] Dice potatoes and onions. Place in soup pot and just cover with water. Add butter. Boil until potatoes are tender but not too soft. Add tomatoes and juice. Reduce heat to low and cook for 15 minutes. Just before serving stir in milk and seasonings.
[Name] Fig and Lemon Chicken [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2001-11-15T11:51:00Z [Description] Make and share this Fig and Lemon Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Southwest Asia (middle East]", "Asian", "Kosher", "Free Of...", "Potluck", "Roast", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["12", "2", "1/4", "1/4", "1/4", "1 1/2", NA, "1", "1"] [RecipeIngredientParts] ["chicken thighs", "lemons", "brown sugar", "white vinegar", "water", "dried figs", "salt", "dried parsley", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 849.2 [FatContent] 43.9 [SaturatedFatContent] 12.5 [CholesterolContent] 236.9 [SodiumContent] 230.8 [CarbohydrateContent] 67.6 [FiberContent] 10.0 [SugarContent] 49.5 [ProteinContent] 51.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees F (200 degrees C]. Squeeze juices from halved lemon into a small bowl, then stir in brown sugar, vinegar and water; set aside. Place figs and sliced lemon segments in the bottom of an 11x16 inch baking/roasting dish. Arrange chicken thighs on top, then pour vinegar mixture over chicken. Finally, sprinkle with salt and dried parsley to taste. Bake/roast at 400 degrees F (200 degrees C] for 50 minutes, basting frequently (turn figs if they begin to brown]. With a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on a warm platter. Skim fat from cooking juices, then pour over chicken as sauce. Garnish with fresh parlsey and serve.
[Name] Fig and Date Bread [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-11-15T11:52:00Z [Description] Make and share this Fig and Date Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Fruit", "Kosher", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1 1/2", "1", "1/2", "1/2", "2", "3/4", "3/4", "1/2", "1/2"] [RecipeIngredientParts] ["pitted dates", "dried fig", "unsalted butter", "baking soda", "boiling water", "white sugar", "walnuts", "eggs", "all-purpose flour", "whole wheat flour", "baking powder", "salt"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 237.0 [FatContent] 8.2 [SaturatedFatContent] 3.0 [CholesterolContent] 45.4 [SodiumContent] 284.1 [CarbohydrateContent] 39.6 [FiberContent] 3.9 [SugarContent] 23.9 [ProteinContent] 4.4 [RecipeServings] 12.0 [RecipeYield] 1 loaf [RecipeInstructions] Preheat oven to 350 degrees F (175 degrees C]. Lightly grease an 8x4 inch baking pan. In a medium bowl, combine the dates, figs, butter and baking soda. Pour in the boiling water, stir well and let stand for 15 minutes. Beat the sugar, walnuts and eggs into the date mixture. Combine the all-purpose flour, whole wheat flour, baking powder and salt; stir into the date mixture just until blended. Pour batter into prepared pan. Bake in preheated oven for 55 to 65 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
[Name] Jan's Key Lime Pie [AuthorId] 23267 [AuthorName] Jessica [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-11-15T11:52:00Z [Description] Delicious and tart this pie is very refreshing. Use only juice that specifically says "key lime" juice. Egg whites can be beaten with sugar and added to top if desired. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/31/5/k5fBqd5zRlSBqDECSbW2_DSC_0885.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/31/5/picA1VjW9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/31/5/tBek87fuSMCrK9ftm4NE_DSC_0882.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/31/5/u0VvYtAxT6HsuMKGWV5t_DSC_0881.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/31/5/qNUxka07RT2erp567Ud9_DSC_0892.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/31/5/rRhr9G8BSfWtddodiHO9_DSC_0887.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/31/5/picuXrHN4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/31/5/picrSDXBc.jpg" ] [RecipeCategory] Pie [Keywords] ["Dessert", "Lime", "Citrus", "Fruit", "< 15 Mins", "Oven", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "14", "3", "1/2"] [RecipeIngredientParts] ["graham cracker crust", "sweetened condensed milk", "key lime juice"] [AggregatedRating] 4.5 [ReviewCount] 18.0 [Calories] 2633.2 [FatContent] 106.3 [SaturatedFatContent] 38.6 [CholesterolContent] 633.0 [SodiumContent] 1895.0 [CarbohydrateContent] 383.7 [FiberContent] 4.1 [SugarContent] 309.9 [ProteinContent] 49.2 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] Combine condensed milk, egg yolks and juice and blend with mixer until smooth. Pour into crust and bake at 350 degrees for 10 minutes. Let stand 10 minutes and refrigerate.
[Name] Cranberry-Ginger Relish [AuthorId] 20371 [AuthorName] Lennie [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-11-15T11:52:00Z [Description] Make and share this Cranberry-Ginger Relish 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/14/31/6/picimZNPy.jpg" [RecipeCategory] Sauces [Keywords] ["Fruit", "Canadian", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Potluck", "Christmas", "Thanksgiving", "< 30 Mins", "No Cook", "Refrigerator", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1/2", "2"] [RecipeIngredientParts] ["red grapefruit", "tangerine", "fresh cranberries", "frozen cranberries", "fresh ginger", "white sugar", "lime juice"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 63.5 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.7 [CarbohydrateContent] 16.4 [FiberContent] 1.4 [SugarContent] 13.4 [ProteinContent] 0.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] With a zester or a grater, remove the zest from the grapefruit and the tangerine; set aside. Peel the 2 fruits and cut into segments, removing all pith, seeds and membranes. Transfer to a food processor and swirl around until finely chopped; place in a large bowl. Add the cranberries (no need to thaw if frozen] and ginger to food processor and pulse until chopped; be careful not to overprocess. Add cranberry-ginger mixture to citrus fruit in bowl and stir in sugar, lime juice and zest; stir until sugar is dissolved. Taste and add more sugar if you feel it's necessary. Refrigerate for at least 2 hours to let flavours blend; keeps well for about 2 weeks. Makes just over 2 cups.
[Name] Red Beans [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT4H [PrepTime] PT45M [TotalTime] PT4H45M [DatePublished] 2001-11-15T11:52:00Z [Description] Make and share this Red Beans recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Pork", "Beans", "Meat", "Weeknight", "For Large Groups"] [RecipeIngredientQuantities] ["1", "2", "2", "3", "1", "1", "1", "1", "1/2", "1", "1/2", "1", "1", "1", "1/2", "1/4", "1", NA] [RecipeIngredientParts] ["dried red kidney beans", "ham hocks", "olive oil", "garlic", "yellow onion", "red onion", "celery", "parsley", "bay leaf", "thyme", "sugar", "tomatoes", "smoked sausage", "ham", "andouille sausage"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 310.2 [FatContent] 14.6 [SaturatedFatContent] 4.7 [CholesterolContent] 32.5 [SodiumContent] 824.9 [CarbohydrateContent] 25.6 [FiberContent] 5.2 [SugarContent] 4.0 [ProteinContent] 19.4 [RecipeServings] 16.0 [RecipeYield] 1 large pot [RecipeInstructions] Soak beans overnight; drain. Chop meat; brown in oil. Add vegetables and garlic to meat; brown. Add spices; brown. Add beans and tomatoes and stock. Simmer till thick and beans are soft, 2-4 hours. Serve with rice.
[Name] Spicy Salad Dressing [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-11-15T11:52:00Z [Description] Make and share this Spicy Salad Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Vegetable", "European", "Vegan", "< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["2/3", "1/3", "3", NA, "2", "1/4", "1", "1/2", "1 1/2", "1/4", "1/2", "1/4", "2"] [RecipeIngredientParts] ["olive oil", "vinegar", "lemon juice", "black pepper", "garlic", "dry mustard", "Tabasco sauce", "paprika", "sugar", "basil leaves", "leaf oregano", "thyme"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 140.1 [FatContent] 14.5 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 1.0 [CarbohydrateContent] 2.7 [FiberContent] 0.2 [SugarContent] 2.1 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 10 fluid ounces [RecipeInstructions] Blend all ingredients thoroughly. Chill. Enjoy.
[Name] BBQ Muffins [AuthorId] 23716 [AuthorName] Sandy Fouts [CookTime] PT18M [PrepTime] PT10M [TotalTime] PT28M [DatePublished] 2001-11-15T11:52:00Z [Description] BBQ hamburger with canned bisquits. I found this recipe about 4 years ago in a magazine. I love making this recipe because it is very simple and tastes very good. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/31/9/picGrZvLx.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Cheese", "Meat", "Kid Friendly", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "3", "1", "1/2", "1"] [RecipeIngredientParts] ["ground beef", "ketchup", "brown sugar", "cider vinegar", "chili powder", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 299.3 [FatContent] 16.0 [SaturatedFatContent] 6.5 [CholesterolContent] 43.1 [SodiumContent] 634.8 [CarbohydrateContent] 24.5 [FiberContent] 0.4 [SugarContent] 9.8 [ProteinContent] 14.1 [RecipeServings] 10.0 [RecipeYield] 10 BBQ Muffins [RecipeInstructions] ["Separate dough bisquits.", "Flatten into 5in.", "circles.", "Press each into the bottom and up the sides of a greased muffin cup, set aside.", "In a skillet, brown ground beef; drain.", "In a small bowl mix ketchup, brown sugar, vinegar and chili powder.", "Stir until smooth.", "Add to meat and mix well.", "Divide the meat mixture among bisquit lined muffin cups using about 1/4 cup for each.", "Sprinkle with cheese.", "Bake at 375* for 18-20 minutes or until golden brown.", "Cool for 5 minutes before removing from pan and serving." ]
[Name] Rich Almond Pastry [AuthorId] 22001 [AuthorName] Little Sand Fairy [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-11-15T11:52:00Z [Description] Make and share this Rich Almond Pastry recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Christmas", "< 60 Mins"] [RecipeIngredientQuantities] ["8", "1 1/2", "3", "6", "1/2", "1"] [RecipeIngredientParts] ["plain flour", "icing sugar", "butter", "fresh lemon rind"] [AggregatedRating] nan [ReviewCount] nan [Calories] 137.4 [FatContent] 9.0 [SaturatedFatContent] 4.0 [CholesterolContent] 23.1 [SodiumContent] 41.4 [CarbohydrateContent] 12.4 [FiberContent] 1.0 [SugarContent] 3.8 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 24 mince pies [RecipeInstructions] Sift flour, almonds and sugar into a bowl. Rub in the butter until mixture resemble breadcrumbs. Add lemon rind and stir in. Stir in egg yolk to make a soft dough. Wrap in cling film and chill for 30 minutes. Bake at 180-190C, gas mark 4.
[Name] Spinach and Artichoke Dip (italian style) [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-11-15T11:52:00Z [Description] Make and share this Spinach and Artichoke Dip (italian style) recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["European", "Spicy", "< 60 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "1", "1", "2", "6", "1", "2", "1", "2", "8", "2", "1", "2", "1", "4"] [RecipeIngredientParts] ["unsalted butter", "olive oil", "red onion", "yellow onion", "Italian parsley", "garlic", "fresh basil", "fresh oregano", "fresh parsley", "portabella mushrooms", "artichoke hearts", "frozen chopped spinach", "ricotta cheese", "parmigiano-reggiano cheese", "heavy cream", "half-and-half"] [AggregatedRating] nan [ReviewCount] nan [Calories] 317.0 [FatContent] 22.3 [SaturatedFatContent] 11.8 [CholesterolContent] 60.5 [SodiumContent] 444.9 [CarbohydrateContent] 16.6 [FiberContent] 5.8 [SugarContent] 2.8 [ProteinContent] 16.0 [RecipeServings] 12.0 [RecipeYield] 1 large batch [RecipeInstructions] heat oil and butter over medium heat. add onion, mushrooms herbs, garlic and spices, sautee until browned and tender. add artichoke, break into small pcs while browning. add spinach. continue to stir and cook until all moisture is absorbed and mixture appears to be dry. add ricotta, mix well. add parmesian, mix well. create desired consistancey by adding cream or more parmesian. salt to taste (needs quite a bit]. serve on crackers or chips.
[Name] Spiced French Bread Pudding [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-11-15T11:52:00Z [Description] Make and share this Spiced French Bread Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["7", "3", "3", "1 3/4", "4 1/2", "1", "1", "1/2", "4", "1/2", "1"] [RecipeIngredientParts] ["eggs", "sugar", "pure vanilla extract", "cinnamon", "nutmeg", "unsalted butter", "raisins", "salt"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 341.5 [FatContent] 13.3 [SaturatedFatContent] 7.3 [CholesterolContent] 133.8 [SodiumContent] 168.0 [CarbohydrateContent] 47.6 [FiberContent] 1.1 [SugarContent] 37.8 [ProteinContent] 6.6 [RecipeServings] 12.0 [RecipeYield] 1 batch [RecipeInstructions] cut bread into 1 inch cubes, place in ungreased 13x9-inch pan and either dry in warm oven for a couple of hours, toast lightly in 350°F oven (preferred], or toast in 350°F oven till light brown and dry. Chop or puree raisins. Sift or sieve sugar, spices and salt into a plastic bag and shake to mix. Heat milk, butter, eggs, yolks, raisins and sugar mixture in a sauce pan on low heat stirring constantly until butter's melted and sugar is dissolved, remove from heat if steam starts to appear. (You don't want to cook the eggs just yet!] Remove from heat, stir in vanilla and immediately pour custard over dried bread. If desired strain mixture with a fine strainer to remove raisins and any egg chalazae. Mix and press down on bread to be sure it's all covered. Preheat oven to 350°F. Allow custard to soak into bread cubes until cooled (about an hour]. Occasionally stirring to evenly distribute mixture. Can be refrigerated for up-to 12 hours at this point. Bake in 350°F oven for 50-60 minutes (top will be browned and pudding should start to rise out of the pan]. --------Variations--------------. Add a cup of toasted and chopped pecans or walnuts to custard. Replace 1/2 tbsp of the vanilla with another extract or liquor. Add some white, cinnamon or chocolate chips to custard. Replace 1/2 of the milk with heavy cream or 1/2 and 1/2 (makes it rich!]. Use skim milk, delete butter, use whole wheat bread, reduce sugar to 1 cup, replace eggs/yolks with egg substitute for a \"healthy version\". Add some dried apple or banana to custard. Use 1 cup of sugar and add 1/2 cup of maple syrup. Replace up-to half the sugar with brown sugar. Serve with bourbon sauce, whip cream, ice cream.
[Name] Party Stuffed Mushrooms [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-11-15T11:52:00Z [Description] Make and share this Party Stuffed Mushrooms recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["12", "2", "1/8", "1/8", "1 1/4", "1/2", "1", "1/4", "1/2"] [RecipeIngredientParts] ["fresh mushrooms", "unsalted margarine", "celery", "onion", "light sour cream", "lemon juice"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 184.2 [FatContent] 10.8 [SaturatedFatContent] 2.9 [CholesterolContent] 6.7 [SodiumContent] 152.8 [CarbohydrateContent] 17.7 [FiberContent] 1.7 [SugarContent] 2.8 [ProteinContent] 5.5 [RecipeServings] 3.0 [RecipeYield] 12 mushrooms [RecipeInstructions] Preheat oven to 350°F. Remove and finely chop mushroom stems; set aside. Place mushrooms cavity side-up on baking sheet. Melt 1½ Tablespoons margarine in small skillet. Add mushroom stems, celery, onion and All-Purpose Original Blend. Saute until golden brown. Remove from heat. Mix bread crumbs, bacon, and sour cream. Spoon lightly into mushroom caps. Mix remaining ½ Tablespoon melted margarine and lemon juice. Drizzle over stuffed mushrooms. Bake 15 to 20 minutes or until golden brown. Serve immediately.
[Name] Carrot and Coriander Soup [AuthorId] 22001 [AuthorName] Little Sand Fairy [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-11-15T11:52:00Z [Description] Make and share this Carrot and Coriander Soup recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["3", "12", "2", "2", "1", "4", NA, NA] [RecipeIngredientParts] ["butter", "carrots", "celery ribs", "ground coriander", "ground cumin", "salt", "fresh coriander"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 119.1 [FatContent] 9.2 [SaturatedFatContent] 5.5 [CholesterolContent] 22.9 [SodiumContent] 151.9 [CarbohydrateContent] 9.5 [FiberContent] 3.1 [SugarContent] 4.4 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt butter in large saucepan and saute carrots and celery for 2 minutes. Add coriander and cumin, fry for 3-4 minutes. Add stock, pinch of salt and pepper, bring to the boil and then simmer for 30 minutes. Put through blender. Decorate with a little drop of cream (optional] and fresh coriander.
[Name] Fresh Orange Muffins [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-11-15T11:52:00Z [Description] I got this recipe from one of my SILs after having them at her house. Next time I make them I think I will add miniature chocolate chips! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/32/5/I8VsDgIqSUGheMrIVq7q_Fresh%20Orange%20Muffins%20with%20orange%20glaze%202016.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/14325/4ivCNobaSGkIuPu5MnPc_IMG_0381.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/32/5/piceqn30W.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/32/5/SlQrPufpQe25QZkSuwgM_20201004_151340.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/32/5/22IhY83Sir1LagfjXhQr_20180409_102134.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/32/5/kEt9ETTWSCmQZn2vP1Hn_20180225_161018.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/14325/nx7ue1HbRN6HSxCK13IX_20161215_063836.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/32/5/9vXRAXHqS5mtzzzhr2To_image.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/32/5/picpQoYLJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/32/5/picqNZTMx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/32/5/picQkAHNH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/32/5/picZAHxUT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/32/5/pic7W6ZvK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/32/5/picZpBhmZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/32/5/picdCHiL0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/32/5/picNvYClI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/32/5/piccHr9ua.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/32/5/picUVieEl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/32/5/picq5o6xj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/32/5/picFDGKy4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/32/5/picITsv2n.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/32/5/picnfwSqB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/32/5/picUnpMIU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/32/5/picFog2je.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Fruit", "Canadian", "Kid Friendly", "< 60 Mins", "Oven", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1/2", "1 3/4", "3/4", "1", "1"] [RecipeIngredientParts] ["orange", "egg", "butter", "margarine", "all-purpose flour", "white sugar", "baking powder", "baking soda"] [AggregatedRating] 5.0 [ReviewCount] 116.0 [Calories] 198.5 [FatContent] 8.3 [SaturatedFatContent] 5.0 [CholesterolContent] 35.8 [SodiumContent] 209.2 [CarbohydrateContent] 28.9 [FiberContent] 0.8 [SugarContent] 14.4 [ProteinContent] 2.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 400F; spray a muffin tin (12] with non-stick cooking spray like Pam and set aside.", "Put orange quarters in food processor (or blender] along with orange juice and process or blend until pureed.", "Add egg and butter to food processor and combine; pour into large bowl.", "Combine dry ingredients together in a separate bowl, then add all at once to orange mixture.", "Stir to combine.", "Fill muffin cups about 3/4 full.", "Bake in preheated oven for 20 minutes; remove from oven and let stand in tin for 5 minutes before removing muffins." ]
[Name] Lasagna [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT2H [PrepTime] PT2H [TotalTime] PT4H [DatePublished] 2001-11-15T11:52:00Z [Description] Make and share this Lasagna recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "European", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "3", "1", "1/4", "1/2", "1/4", "1/4", "3", "3", "1", "1/2", "1/4", "2", NA, "1", "2", "1/2", "1 1/2", "1"] [RecipeIngredientParts] ["ground sausage", "ground lamb", "yellow onions", "red onion", "Italian parsley", "fresh basil", "fresh parsley", "fresh oregano", "garlic", "ricotta cheese", "mozzarella cheese", "provolone cheese", "parmigiano-reggiano cheese", "sugar", "olive oil", "dry red wine", "tomato puree"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1009.9 [FatContent] 58.4 [SaturatedFatContent] 25.7 [CholesterolContent] 162.6 [SodiumContent] 915.3 [CarbohydrateContent] 66.3 [FiberContent] 4.5 [SugarContent] 9.8 [ProteinContent] 50.3 [RecipeServings] 16.0 [RecipeYield] 1 large batch [RecipeInstructions] ["In a large sauté pan brown meats over a medium heat until dark brown and crumbly and all fat is absorbed.", "This will require a great deal of attention to prevent from burning.", "Place meat in stock pot over low heat.", "Add olive oil to sauté pan, heat and add onions and sauté till soft, add garlic and herbs and sauté until caramelized and brown.", "Add onion to stock pot, deglaze sauté pan with wine and add to stock pot.", "Bring stock pot to a simmer and cook until onion begins to fall apart.", "Add tomatoes and cook at a steady simmer for 30 minutes.", "Sauce should be very thick and almost all meat.", "Add additional seasoning and sugar to taste and remove from heat.", "NOTE: This sauce will be the only seasoning used to flavor many pounds of pasta and cheese so go heavy with the herbs and spices!", "The cheeses can be pretty salty, so don't get too carried away with the salt.", "In a large pot cook the lasagna al dente as directed on the package.", "This can be done while your sauce is simmering, but be sure you can give all your pots the attention they deserve!", "As always, handle your pasta very gently to prevent breakage and waste.", "After draining noodles and add a bit of olive oil to keep them from sticking.", "Not too much or your sauce and cheese won't stick to them.", "At this point I like to lay 8 or so perfect noodles aside to use for the top and bottom layers.", "There will be some left over noodles so don't worry about a few broken ones.", "Lightly grease a 13x9x4-inch pan with olive oil and add a layer of noodles.", "If your pasta is cooked properly it should take 3 1/2 strips.", "Spread cheeses and sauce on top of the noodles and top with a layer of noodles.", "Run your hands over the noodles to flatten out the layer-- keep things straight, flat and even.", "Continue to build 6 or 7 layers, I don't put mozzarella and provolone on every layer (it gets too gooey] and sometimes use more parmesiano or add some grated peccinoro romano.", "Leave the ricotta off the top layer and cover with a generous amount of lasagna sauce (see separate recipe].", "The lasagna can be refrigerated for several days at this point, I've even frozen it for several weeks!", "When ready to bake, preheat oven to 350°F, cover with foil (don't allow foil to touch sauce as there will be an unfavorable reaction that can leave a metallic taste to your lasagna].", "If you put the lasagna in the oven cold from the fridge, bake for 1-1/4 hours covered, if it's room temperature 45 minutes to an hour.", "Uncover and continue to bake until top is bubbly and cheese turns golden brown (20 to 20 minutes].", "Remove from oven and test, inside should be hot, if not then cover and cook for an additional 15 minutes." ]
[Name] Lasagna Sauce [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT4H [PrepTime] PT2H [TotalTime] PT6H [DatePublished] 2001-11-15T11:52:00Z [Description] Make and share this Lasagna Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Pork", "Meat", "European", "Weeknight", "For Large Groups", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "3", "3", "1", "1/4", "1/4", "1/4", "1", "2", "1", NA, NA, NA] [RecipeIngredientParts] ["beef steak", "hot Italian sausage", "lamb", "dry red wine", "yellow onions", "garlic", "parsley", "fresh basil", "fresh oregano", "olive oil", "red onion", "tomatoes", "tomato puree", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 408.0 [FatContent] 20.9 [SaturatedFatContent] 7.1 [CholesterolContent] 73.4 [SodiumContent] 417.9 [CarbohydrateContent] 24.1 [FiberContent] 3.9 [SugarContent] 9.6 [ProteinContent] 23.6 [RecipeServings] 16.0 [RecipeYield] 1 large pot [RecipeInstructions] Brown meats to a dark, but not burnt, color over a medium high heat in a large sauté pan, leave meats in large pieces. Reserve fat in a separate bowl. Deglaze pan with 1/2 bottle of wine, pour sauce into a large stock pot set to simmer over a low heat. Add meat chunks and allow to simmer VERY slowly. Over a medium heat in your large sauté pan using olive oil: Sauté onion until soft, add garlic and herbs and continue to cook until lightly caramelized. This mixture will need to be stirred very often, add reserved meat juices as required to keep things from getting dried out-- add as much as possible without having extra grease collect in the pan. (Depending on the size of your pan you may need to do this in several smaller batches.]. Add onions/herbs to simmering stock pot and bring back to slow simmer. Deglaze sauté pan with 1/2 bottle of wine and pour sauce into simmering stock pot. Continue to simmer and stir until onion starts to fall apart. (Don't clean your sauté pan yet, you're going to need it to make the lasagna!] Crush tomatoes by hand and them and the puree to the stock pot. Simmer for several hours (stirring often to keep sauce from sticking] Sauce will start to smooth out and darken in color. For the most part the onion will be gone. At this point taste the sauce and add salt, pepper, red pepper and sugar to taste. (Depending on much sugar you're able to render out of your onion you may not need to add any]. You can also add more tomatoes, wine and herbs and spices at this point. Continue to simmer this sauce for several more hours then turn off the heat and allow to cool. Refrigerate at least one night. On the day you plan on serving the sauce start the sauce cooking over very low several hours before serving. Bring it to a slow simmer. After sauce starts to simmer water or wine can be added to bring sauce to proper consistency. About 30 minutes before serving remove the meat chunks and place in a separate serving bowl.
[Name] Sausage Gravy [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-11-15T11:52:00Z [Description] Make and share this Sausage Gravy recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Pork", "Meat", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1/2", "1", NA] [RecipeIngredientParts] ["sausage", "unsalted butter", "Wondra Flour"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 407.4 [FatContent] 34.7 [SaturatedFatContent] 15.3 [CholesterolContent] 80.5 [SodiumContent] 754.8 [CarbohydrateContent] 9.2 [FiberContent] 0.0 [SugarContent] 8.6 [ProteinContent] 14.4 [RecipeServings] 6.0 [RecipeYield] 1 batch [RecipeInstructions] Brown sausage in large skillet until crumbly, dry and has absorbed most of the grease. Add butter allow to melt. Add flour while stirring continuously. Sausage will appear slightly white once enough has been added. It may take a bit more or less depending on how much grease your sausage contains. Continue cooking until flour is browned and mixture is dry. About 2 minutes. Add milk, more may be required depending on how much flour was added in step three above. Lower heat to simmer and allow to cook till thick. If your mixture is too thick add more milk, add more flour if it's too dry. Gravy should have a light reddish brown color. If it's too white the flour was not sufficiently cooked (it's still edible and delicious].
[Name] Chicken with Roasted Red Peppers [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-11-15T11:52:00Z [Description] Make and share this Chicken with Roasted Red Peppers 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/14/32/9/pic41Eues.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/32/9/picF27Z9h.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/32/9/picAlPEhs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/32/9/picKzHtNF.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Very Low Carbs", "Lactose Free", "Healthy", "Kosher", "Free Of...", "Potluck", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "1/4", "2", "4", "1/4 - 1/2", "1", NA] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "salt", "pepper", "garlic", "white wine", "vinegar", "parsley"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 169.5 [FatContent] 3.4 [SaturatedFatContent] 0.7 [CholesterolContent] 75.5 [SodiumContent] 1787.3 [CarbohydrateContent] 5.3 [FiberContent] 1.3 [SugarContent] 0.2 [ProteinContent] 26.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In olive oil flavored spray, brown chicken. Add all other ingredients and simmer until hot. Serve with pasta or rice.
[Name] Lox Mousse [AuthorId] 4470 [AuthorName] Bergy [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-11-15T11:52:00Z [Description] This recipe is from Susan Mendelson"s (original owner & operator of Vancouver's "Lazy Gormet") first cookbook"Mama Never Cooked Like this" All her recipes are excellent. This one is easy and very good. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Canadian", "Free Of...", "Potluck", "< 15 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "2", "1/4", NA] [RecipeIngredientParts] ["lox", "cream cheese", "onions", "fresh lemon juice", "black olives", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 834.6 [FatContent] 80.8 [SaturatedFatContent] 44.3 [CholesterolContent] 256.4 [SodiumContent] 1420.3 [CarbohydrateContent] 11.6 [FiberContent] 0.7 [SugarContent] 7.8 [ProteinContent] 18.9 [RecipeServings] nan [RecipeYield] 2 cups apprx. [RecipeInstructions] Blend together lox& cream cheese. Add onion, lemon juice& pepper. Fold in the olives. Serve with crisp crackers or small toasts, garnish with black oilive or a small piece of lox.
[Name] Harira - Moroccan Lamb Stew [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT2H30M [PrepTime] PT15M [TotalTime] PT2H45M [DatePublished] 2001-11-15T11:52:00Z [Description] I learned how to make this from an ex-boyfriend's mother. This stew has a very unique flavor. You can substitute beef if you prefer. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/33/1/picX3kDhV.jpg" [RecipeCategory] Stew [Keywords] ["Lamb/Sheep", "Meat", "Moroccan", "African", "Kosher", "Potluck", "Spicy", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "1", "1/4", "1/4", "2", "3/4", "1", "1", "1/2", "1", "7", "3/4", "1", "4", "2", "1"] [RecipeIngredientParts] ["lamb", "ground turmeric", "ground black pepper", "ground cinnamon", "ground ginger", "ground cayenne pepper", "margarine", "celery", "onion", "red onion", "fresh cilantro", "diced tomatoes", "water", "green lentil", "garbanzo beans", "eggs", "lemon"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 471.6 [FatContent] 14.7 [SaturatedFatContent] 4.5 [CholesterolContent] 110.5 [SodiumContent] 627.7 [CarbohydrateContent] 60.5 [FiberContent] 15.0 [SugarContent] 7.9 [ProteinContent] 26.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, margarine, celery, onion, and cilantro into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice] into the mixture and let simmer for 15 minutes. Pour tomato juice, 7 cups water, and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours. About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente]. Stir in lemon and eggs, let eggs cook 1 minute.
[Name] Nut Brittle [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-11-15T11:52:00Z [Description] Make and share this Nut Brittle recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "Christmas", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "1", "2", "1 1/2", "1"] [RecipeIngredientParts] ["peanut butter", "baking soda", "vanilla", "sugar", "light corn syrup", "water", "raw peanuts", "butter", "margarine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 537.9 [FatContent] 35.8 [SaturatedFatContent] 14.5 [CholesterolContent] 48.8 [SodiumContent] 341.0 [CarbohydrateContent] 52.3 [FiberContent] 2.6 [SugarContent] 31.2 [ProteinContent] 9.1 [RecipeServings] 10.0 [RecipeYield] 1 1/2 pounds [RecipeInstructions] Melt peanut butter in top of double boiler over medium heat, stirring constantly. Reduce heat to low. Let stand, stirring occasionally. Lightly grease 16X 14-inch baking sheet. Set aside. Blend baking soda and vanilla in small bowl until smooth. Combine sugar, corn syrup and water in saucepan. Bring to a boil over medium-high heat, stirring constantly. Add nuts and butter. Return to a boil, stirring constantly. Reduce heat to medium. Boil until temperature registers 280°F on candy thermometer, stirring constantly. Remove saucepan from heat. Stir in peanut butter until well blended. Stir in vanilla mixture until well blended. Immediately pour mixture evenly over prepared baking sheet. Quickly roll out brittle with buttered rolling pin to as thin as possible. Cool completely on baking sheet. Break into pieces. Store tightly covered at room temperature up to 1 week.
[Name] Muffuletta Pizza [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT15M [PrepTime] PT1H [TotalTime] PT1H15M [DatePublished] 2001-11-15T11:52:00Z [Description] Make and share this Muffuletta Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Potluck", "Weeknight", "Broil/Grill", "Oven", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1/2", "3/4", "15", "1 1/2", "6", "6", "6", "6", "1/2", "1/2", "1/2", "2", "2", "1", "2", "1/4", "6", "2", "2", "2", "2"] [RecipeIngredientParts] ["active dry yeast", "olive oil", "water", "milk", "unbleached flour", "salt", "mortadella", "prosciutto", "smoked mozzarella cheese", "kalamata olive", "red onion", "fresh parsley", "fresh basil", "fresh oregano", "Italian parsley", "olive oil", "garlic cloves", "green onions", "parmigiano-reggiano cheese", "pecorino romano cheese", "provolone cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 367.8 [FatContent] 19.9 [SaturatedFatContent] 7.4 [CholesterolContent] 36.3 [SodiumContent] 861.8 [CarbohydrateContent] 31.2 [FiberContent] 1.5 [SugarContent] 0.6 [ProteinContent] 15.4 [RecipeServings] 12.0 [RecipeYield] 2 pizzas [RecipeInstructions] FOR THE CRUST---------. Combine yeast and water with a pinch of sugar and let yeast proof for 5 minutes or so. Place salt and flour in mixer and mix for 15 seconds or so to combine. Add yeast mixture, milk and oil and mix on low until just combined. Knead with dough hook until soft and pliable. Remove from mixer and knead by hand until dough is no longer sticky. Allow to rise (covered] in a warm place until doubled in size (about and hour]. Punch dough down, cut in half, form into 2 balls, cover and let rise until doubled again (about 1/2 hour]. Form dough on lightly oiled cookie sheets (9x13], dimple, coat lightly with olive oil, salt then bake at 500 degrees on a pizza stone until just starts to brown, about 7 minutes. FOR THE OLIVE SALAD-----------------. Chop olives, herbs, garlic and onions and combine with 1/4 cup of olive oil. FOR THE FILLING---------------. Chop meats and mozzarella into 1/8\" x 2\" strips and place in a resealable freezer bag. Add olive salad, mix, shred hard cheeses and add to meat mixture. Add more olive oil if necessary. Salt and pepper to taste. Final assembly----------------. Place 1/2 of the filling on each crust and broil until cheese is bubbly. Protect edges of crust from burning with foil if desired. Variations: Use left over grilled sausage, leave out all or some of the meats, add any herbs that you like!
[Name] Green Bean Chicken Casserole Packets [AuthorId] 22418 [AuthorName] ZCole [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-11-15T11:52:00Z [Description] Make and share this Green Bean Chicken Casserole Packets recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "Low Cholesterol", "Healthy", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["8", "4", "1", NA, "2", "2", "2"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "paprika", "frozen green beans", "potatoes", "margarine", "butter"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 346.2 [FatContent] 11.8 [SaturatedFatContent] 2.5 [CholesterolContent] 68.4 [SodiumContent] 647.5 [CarbohydrateContent] 28.1 [FiberContent] 4.4 [SugarContent] 2.8 [ProteinContent] 31.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place one chicken breast half on each double layer of foil sheet. Spoon soup over chicken. Sprinkle with Paprika. Top with vegetables. Dot with margarine or butter. Fold up foil to form 4 separate packets. Place on cookie sheet and cook at 450 F for 18 to 22 minutes.
[Name] Spit-Roasted Turkey [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2001-11-15T11:54:00Z [Description] Turkey done this way is delicious, especially the skin, we did regular stuffing in the oven. Have not tried the grill method. originally from "Canadian Living bbq book" [Images] character(0) [RecipeCategory] Whole Turkey [Keywords] ["Poultry", "Meat", "Canadian", "Very Low Carbs", "High Protein", "High In...", "Spring", "Summer", "Winter", "Christmas", "Thanksgiving", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["3 -4", NA, NA, NA] [RecipeIngredientParts] ["turkey", "onion", "lemon slices", "fresh herbs", "dried herbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 363.2 [FatContent] 18.2 [SaturatedFatContent] 5.1 [CholesterolContent] 154.4 [SodiumContent] 147.6 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 46.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] To spit-roast the turkey, grease the bird inside and out, and truss (tie] it into a tight shape that balances easily on the spit. It's better to put two small turkeys on a spit rather than one that's too large. The cavity can be filled with onion, lemon or orange slices, sprigs of fresh herbs or sprinklings of dried herbs (regular stuffings don't cook properly with this method.] Besure to have a drip pan under the bird and use the drippings to baste it. As a guideline, a 3 to 4 lb (1. 5 to 2 kg] bird will take about 1 1/2 hours to spit roast. a 6 to 8 lb (3 to 4 kg] bird will take 2 1/2 to 3 hours. For a covered barbecue (gas or charcoal], cook the bird stuffed or unstuffed. Place the bird on the grill over a drip pan nestled between two beds of hot coals. Roast until meat thermometer inserted in the thickest part of the inner thigh registers 185 degrees F (85 degrees C].
[Name] Kickin' Brownies [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-11-15T11:55:00Z [Description] Make and share this Kickin' Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1/2", "3/4", "2", "3/4", "3", "2", "1", "1 1/2", "1", "3", "1/2", "2", "1", "1/2", "1/2", "3"] [RecipeIngredientParts] ["hazelnuts", "butter", "sugar", "cocoa powder", "eggs", "vanilla", "all-purpose flour", "fresh raspberries", "frozen raspberries", "white chocolate chips", "white chocolate", "butter", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 374.6 [FatContent] 20.3 [SaturatedFatContent] 10.8 [CholesterolContent] 72.3 [SodiumContent] 93.8 [CarbohydrateContent] 47.7 [FiberContent] 3.1 [SugarContent] 36.9 [ProteinContent] 4.6 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Spread nuts in single layer on baking sheet. Bake 10 to 12 minutes or until skins begin to flake off; let cool slightly. Wrap hazelnuts in kitchen towel; rub to remove as much of skins as possible. Cool completely. Process nuts in food processor until finely chopped. Set aside. Lightly grease 2 (8-inch] square baking pans. line bottoms of pans with foil; lightly grease foil. Set aside. Melt butter in medium saucepan over medium heat. Remove from heat. Blend in sugar and cocoa powder. Stir in eggs and vanilla until smooth. Stir in flour just until blended. Pour batter evenly into prepared pans. Press raspberries gently into batter. Bake 15 to 20 minutes or until center is just set. Cool completely in pans on wire rack. Hold wire rack over top of 1 pan; invert to release brownie. Remove foil; discard. Place cut over brownie; invert brownie. Prepare Ganaches. Reserve 2 tablespoons White Ganache; spread remaining White Ganache evenly over brownie. Spread raspberry jam on top of ganache. -------WhiteGanache----------. Combine 1/2 cup white chocolate chips and whipping cream in medium saucepan. Heat over medium heat until chocolate is half melted, stirring occasionally. Remove from heat. Stir in remaining 1/2 cup white chocolate chips and almond extract until smooth. Keep warm (ganache is semi-firm at room temperature]. Makes 3/4 cup. ------Chocolate Ganache-------. Combine whipping cream and butter in small saucepan. Heat over medium heat until mixture boils, stirring frequently. Remove saucepan from heat. Stir in chocolate and vanilla until smooth, returning to heat for 20 to 30 second intervals as needed to melt chocolate. Keep warm (ganache is semi-firm at room temperature]. Makes 1/3 cup.
[Name] Mini-Meatballs in Cranberry Sauce [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2001-11-15T11:57:00Z [Description] Make and share this Mini-Meatballs in 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/14/33/7/picyzIRta.jpg" [RecipeCategory] Fruit [Keywords] ["Meat", "Kosher", "Potluck", "Christmas", "Hanukkah", "Thanksgiving", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "2", "1/4", "2", "2", "1", "1/4", "1", "1 1/2", "2", "1/2"] [RecipeIngredientParts] ["lean ground beef", "eggs", "fresh parsley", "garlic", "onion powder", "fresh basil", "cayenne pepper", "whole berry cranberry sauce", "chili sauce", "catsup", "brown sugar", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 49.0 [Calories] 50.5 [FatContent] 1.7 [SaturatedFatContent] 0.7 [CholesterolContent] 16.9 [SodiumContent] 106.3 [CarbohydrateContent] 5.0 [FiberContent] 0.5 [SugarContent] 4.2 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] 60 meatballs [RecipeInstructions] In a large bowl, combine the ground meat, bread crumbs, parsley, eggs, garlic, onion powder, basil and pepper. Mix well but do not overwork or meat will become tough when cooked. Form into small balls the size of a walnut or smaller. Place meatballs in a slow oven of 300 degrees F and bake for 25 minutes. In the meantime, in a crock pot set at 325 degrees F, mix together the cranberry sauce (if you so desire, you can use jellied. I prefer the whole berry.] Add remaining sauce ingredients. When meatballs are baked, transfer them to the crock pot and stir into the sauce. Cook in crock pot for 1 hour. Lower heat to keep warm for serving.
[Name] Beef Vegetables with Noodles (Chapchae) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-11-15T11:59:00Z [Description] Make and share this Beef Vegetables with Noodles (Chapchae) recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Vegetable", "Meat", "Korean", "Asian", "Kid Friendly", "Potluck", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "5", "1", "1/4", "1", "2", "3", "3", "1/4", "2", "2", "2", "2"] [RecipeIngredientParts] ["beef", "watercress", "mushrooms", "carrot", "scallion", "onions", "sugar", "soy sauce", "pepper", "garlic", "wine"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 334.1 [FatContent] 28.4 [SaturatedFatContent] 10.3 [CholesterolContent] 32.1 [SodiumContent] 222.1 [CarbohydrateContent] 15.5 [FiberContent] 2.0 [SugarContent] 4.2 [ProteinContent] 5.1 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Season beef 1 Tablespoonful soy sauce. 1 ts sugar, 1 ts sesame powder, sesame oil, minced garlic and green onion. Sprinkle with pepper, let stand 30 minutes and stir in a hot pan with oil over high heat. 2. Wash and drain watercress. Cut into 2- inch length pieces, and place in a hot pan. Stir fry about 10 seconds. The watercress should retain their original appearance. 3. Stir fry carrot in a hot pan with oil. Sprinkle with salt over medium heat. 4. Stir fry mushroom in a hot pan with oil. Add soy sauce add cook over high heat about 20 seconds. 5. Cut onion into slices and stir fry in a hot pan with oil medium heat until onion is done. 6. Pour enough water in deep skillet, and bring on high heat. When water comes to a boil, add Chinese noodles and cook until noodles are tender and smooth. Drain in colander, wash under running cool water, and let cool. 7. Stir fry cooked Chinese noodles in hot pan with oil over medium heat. Turn over several times while noodles are oily. Add beef and all vegetables, remaining soy sauce, and sugar. Toss over frequently and sprinkle with salt and pepper.
[Name] Bulgogi (Korean Barbecued Beef) Lettuce Wraps [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-11-15T12:00:00Z [Description] This dish is great for hot summer days. The crisp lettuce makes a nice wrapper, but doesn't leave you overstuffed like a starchy wrapper can [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Vegetable", "Meat", "Korean", "Asian", "Kid Friendly", "Potluck", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "1/4", "4", "4", "1", "2", "2", NA, "2"] [RecipeIngredientParts] ["soy sauce", "sugar", "garlic", "green onions", "fresh ginger", "sesame seeds", "iceberg lettuce", "Asian pears"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 109.0 [FatContent] 5.3 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 1151.1 [CarbohydrateContent] 13.8 [FiberContent] 2.0 [SugarContent] 10.2 [ProteinContent] 3.1 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Heat a nonstick pan at medium-low for about 30 seconds. Add sesame seeds and toast, shaking or stirring pan occasionally, until seeds are a nice golden brown, 2 to 3 minutes. Set aside. Combine soy sauce, sugar, garlic, green onions, ginger, sesame oil, and toasted sesame seeds. Stir until the sugar has more or less dissolved. Add meat, tossing to coat. Marinate 30 minutes or up to overnight. Grill meat on a rack over hot coals (or in a high broiler] until beef firms up and slightly charred. You want that nice glossy brown look, not the sweaty grayish look. Serve with lettuce leaves and Asian pear slices, allowing guests to roll wraps themselves. To assemble, layer a lettuce leaf with a slice or two of grilled beef and a few thin Asian pear slices, then roll up and enjoy!
[Name] Quick Quesadillas [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-11-15T12:03:00Z [Description] This is a very quick and easy recipe. It is delicious and the kids think it is great. They can even help--it's so easy. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Cheese", "Beans", "Meat", "Mexican", "Low Cholesterol", "Healthy", "Kid Friendly", "Spring", "Summer", "Winter", "< 15 Mins"] [RecipeIngredientQuantities] [NA, NA, "2", NA, NA] [RecipeIngredientParts] ["chicken", "beef brisket", "butter", "tortillas", "cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 109.2 [FatContent] 2.7 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 222.6 [CarbohydrateContent] 18.0 [FiberContent] 1.1 [SugarContent] 0.7 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 1 Quesadilla [RecipeInstructions] Butter one side of each tortilla and place one in a skillet, butter side down. Then layer it with refried beans, the meat and shredded cheese. Then top it with the second tortilla (BUTTER SIDE UP] and cook until the tortillas are lightly browned. Use a pizza cutter to cut the quesadilla into 4 to 6 wedges. Delicious!
[Name] Adjust-A-Heat Wings [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-11-15T13:41:00Z [Description] Another often requested appetizer. You can adjust the seasonings and rub time to suit your tastes and desired level of heat. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Broil/Grill", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "2", "1/4", "1/4", "3 -4"] [RecipeIngredientParts] ["paprika", "garlic powder", "black pepper", "brown sugar", "olive oil", "chicken wings"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 477.5 [FatContent] 34.2 [SaturatedFatContent] 8.6 [CholesterolContent] 131.1 [SodiumContent] 128.6 [CarbohydrateContent] 9.7 [FiberContent] 1.1 [SugarContent] 7.3 [ProteinContent] 31.9 [RecipeServings] 8.0 [RecipeYield] 3 lbs [RecipeInstructions] Combine dry ingredients in a plastic bag, shake to mix. Be sure to break-up chunks of brown sugar. If using whole wings cut them into three pieces and reserve tips for stock. Coat chicken pieces with oil, use enough to just coat the chicken. Sprinkle the dry rub over the chicken and refrigerate for 1 hour (minimum]. Now, here comes the adjustable part, the longer you keep the spice on the wings, the hotter they get. I've even frozen the wings with the rub on, apparently the cold temps don't stop the process because those wings were almost too hot to eat! Using the direct method, grill the wings over a charcoal or gas grill (turning often] until done, 15 minutes or so. Can be done under a broiler as well without too much sacrifice in flavor, but more to clean up.
[Name] Mock Butterfinger Bars [AuthorId] 23486 [AuthorName] cheryl1 [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2001-11-15T13:41:00Z [Description] Make and share this Mock Butterfinger Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "1", "1", "1/4", "1/4", "1", "3/4", "1 1/2", "1/2", "2/3"] [RecipeIngredientParts] ["quick oats", "sugar", "molasses", "corn syrup", "peanut butter", "vanilla", "butter", "chocolate chips", "peanut butter"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 823.5 [FatContent] 47.3 [SaturatedFatContent] 22.6 [CholesterolContent] 45.8 [SodiumContent] 274.5 [CarbohydrateContent] 94.2 [FiberContent] 7.6 [SugarContent] 56.6 [ProteinContent] 15.7 [RecipeServings] 8.0 [RecipeYield] 24 cookies [RecipeInstructions] Combine: oats, sugar, molasses, corn syrup, peanut butter vanilla and melted butter. Spread into greased 13 x 9 pan. Bake at 400 degrees for 12 minutes. Immediately sprinkle with chocolate and butterscotch chips. When chips melt, spread peanut butter with chips over bars. Allow to cool; cut into squares. Won't last long.
[Name] Jambalaya - quick version [AuthorId] 23759 [AuthorName] Kris Williams [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-11-15T13:41:00Z [Description] Make and share this Jambalaya - quick version recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Rice", "Meat", "Cajun", "Creole", "Very Low Carbs", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "1", "2", "1", "1"] [RecipeIngredientParts] ["Rotel Tomatoes", "stewed tomatoes", "chicken broth", "onion", "bell pepper", "garlic", "butter", "smoked sausage", "chicken breasts", "salt"] [AggregatedRating] nan [ReviewCount] 2.0 [Calories] 666.1 [FatContent] 58.7 [SaturatedFatContent] 33.0 [CholesterolContent] 178.8 [SodiumContent] 2194.2 [CarbohydrateContent] 14.5 [FiberContent] 2.1 [SugarContent] 6.3 [ProteinContent] 22.8 [RecipeServings] nan [RecipeYield] 1 serving [RecipeInstructions] Cook bell peppers, onions and garlic in a skillet until sauteed well use butter. Let sit overnight. Dump in with chicken and sausage allow to boil then add minute rice. Simmer for 20 minutes and serve.
[Name] Lean Protein Pancakes [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-11-15T13:41:00Z [Description] Super high protein pancakes. I've spent a couple years perfecting this recipe. It seems like a bit of a pain at first, but they are worth the effort. I make up the mix in 30 pancake batches (5x) and it lasts me 3 weeks or so. Perfect for any athlete and dieter. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Grains", "Fruit", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/2", "1", "1 1/2", "1/2", "2", "2", "2", "1/2", "1 1/2", "3", "3", "1 1/2"] [RecipeIngredientParts] ["whole wheat flour", "oats", "vital wheat gluten", "non-fat powdered milk", "baking powder", "ground cinnamon", "salt", "egg substitute", "water", "fat-free buttermilk", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 280.4 [FatContent] 7.9 [SaturatedFatContent] 1.3 [CholesterolContent] 2.6 [SodiumContent] 773.0 [CarbohydrateContent] 35.1 [FiberContent] 5.8 [SugarContent] 6.3 [ProteinContent] 18.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] TO MAKE THE MIX: Grind oats in a food processor or use an equal weight of oat flour. Measure all ingredients into an air tight container, shake or whisk until well combined. TO MAKE 1 LARGE PANCAKE: Combine 1/4 cup of egg substitute and 1/2 cup of buttermilk or water a two cup liquid measure. Allow to stand at room temperature for 10-20 minutes. Optionally you can add a tablespoon of sugar free strawberry/apricot preserves (10 calories] to the mix. If not using buttermilk I sometimes add a couple tablespoons of nonfat-no sugar added yogurt to the egg mix as well. It gives them a much better texture and taste. Note: Go for the buttermilk, the fat free variety is only 45 cals per 1/2 cup. It adds some protein and makes the pancakes taste better and have a way better texture. Wipe a 8 to 10 inch non stick skillet with a very thin coat of safflower or olive oil. Heat pan to medium/medium high heat (I use a setting of 8 out of 12 on my electric stove]. Add about 2/3rds cup of the pancake mix to egg mixture and gently combine. You may need a bit more, depending on the protein powder that you used. Some absorbs more liquid than others. Don't mix it vigorously or you'll have a dense, flat pancake. Add more water if necessary to make a medium batter. The thinner the batter the thinner and more dense the pancake will be. I prefer to keep my as thick as possible, the batter just barely pours out of the cup. Fold in nuts (optionally you can use a teaspoon of nut oil or 1 ½ teaspoons of peanut butter added to the liquid ingredients]. Immediately pour into hot pan, cook until brown on one side, flip and cook until browned on the second side. Serve with diabetic (sugar free] maple syrup (10 calories per serving], or, my favorite is to ladle a tablespoon of flax oil on top.
[Name] Shrimp Cocktail Cracker Spread [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2001-11-15T13:41:00Z [Description] This is an easy spread to make for unexpected company from items you have on hand. You could also use any other seafood that you would serve with cocktail sauce such as crab. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", NA] [RecipeIngredientParts] ["ketchup", "horseradish", "shrimp", "cream cheese"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 103.2 [FatContent] 8.0 [SaturatedFatContent] 5.0 [CholesterolContent] 24.9 [SodiumContent] 339.2 [CarbohydrateContent] 6.8 [FiberContent] 0.1 [SugarContent] 5.6 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix ketchup& horseradish. Drain shrimp and rinse in cold water. Mix shrimp& ketchup mixture. Lay cream cheese out on a nice plate. Top with shrimp and sauce. Serve with crackers. NOTE: Ketchup& horseradish mixed is a simple cocktail sauce for Shrimp Cocktail.
[Name] Thick Vegetable Beef Stew [AuthorId] 23333 [AuthorName] Graybert [CookTime] PT3H [PrepTime] PT25M [TotalTime] PT3H25M [DatePublished] 2001-11-15T16:32:00Z [Description] Make and share this Thick Vegetable Beef Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Vegetable", "Meat", "Canadian", "Healthy", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1", "1", "1", NA, "4", "2", "2", "1", "1/2", "1/2", NA] [RecipeIngredientParts] ["stewing beef", "parsley flakes", "potatoes", "carrots", "celery", "onion", "white wine", "water", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 609.2 [FatContent] 20.0 [SaturatedFatContent] 7.0 [CholesterolContent] 156.5 [SodiumContent] 1367.3 [CarbohydrateContent] 48.1 [FiberContent] 5.4 [SugarContent] 5.9 [ProteinContent] 56.5 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients together in a bowl and the pour into a greased 4-Quart roaster. Cook covered at 300 for 3 hours. Check after 2 hours. If its to thick, thin down with a bit more water.
[Name] Onion-crusted Pork Chops [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-11-15T16:32:00Z [Description] Make and share this Onion-crusted Pork Chops recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/3", "4", "4"] [RecipeIngredientParts] ["boneless pork chops", "Dijon mustard"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 383.9 [FatContent] 19.1 [SaturatedFatContent] 6.1 [CholesterolContent] 137.3 [SodiumContent] 345.5 [CarbohydrateContent] 7.3 [FiberContent] 0.9 [SugarContent] 0.7 [ProteinContent] 43.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees. In small bowl, combine onion soup mix and bread crumbs. Brush both sides of chops with mustard, then dip in soup mixture until evenly coated. In 13 x 9-inch baking or roasting pan, arrange chops. Bake, uncovered, turning once, 30 minutes, or until done. VARIATION: Also terrific with Lipton® Recipe Secrets® Onion Mushroom Soup Mix.
[Name] Meat And Potato Pie [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-11-15T16:32:00Z [Description] Make and share this Meat And Potato Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1", "1", "1", "2", "1", "1/2", "12", NA] [RecipeIngredientParts] ["milk", "pepper", "allspice", "ground beef", "parsley", "butter", "salt", "frozen hash brown potatoes", "catsup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 190.6 [FatContent] 10.8 [SaturatedFatContent] 4.7 [CholesterolContent] 44.5 [SodiumContent] 514.0 [CarbohydrateContent] 10.8 [FiberContent] 0.9 [SugarContent] 0.2 [ProteinContent] 12.2 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] Prepare pie crust mix according to package directions; roll out for a 2-crust 9-inch pie. Line a 9-inch pie plate with half of the pastry. Set aside. In bowl combine milk, dry onion soup mix, pepper, and allspice. Add ground beef: mix thoroughly. Lightly pat meat mixture into pastry-lined pie plate. Combine parsley, melted butter, and salt; add thawed hash brown potatoes, stirring to coat. Spoon potatoes over meat mixture. Adjust top crust; seal and flute edges cut slits for escape of steam. Bake, uncovered, at 350 degrees till crust is golden, about 1 hour. Serve with warmed catsup.
[Name] Salmon Mousse [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT4H [PrepTime] PT15M [TotalTime] PT4H15M [DatePublished] 2001-11-15T16:32:00Z [Description] Make and share this Salmon Mousse recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] "Weeknight" [RecipeIngredientQuantities] ["2", "6", "1", "1", "1", "2", "1/2", "2", "2", NA, NA, "1", "1", "1", "4", "1", "1 1/2"] [RecipeIngredientParts] ["unflavored gelatin", "fresh lemon juice", "boiling water", "onion", "mayonnaise", "salmon", "paprika", "dill weed", "heavy cream", "lemon wedge", "dill sprigs", "egg", "salt", "pepper", "lemon juice", "dill", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 609.2 [FatContent] 48.2 [SaturatedFatContent] 26.4 [CholesterolContent] 239.1 [SodiumContent] 595.9 [CarbohydrateContent] 7.2 [FiberContent] 0.5 [SugarContent] 3.4 [ProteinContent] 37.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place gelatin in lemon juice to soften. Add boiling water. Stir until dissolved. Scrape into blender. Add onion, blending for 20 seconds at high speed, then add mayonnaise, salmon, paprika and dill until smooth. Pour into chilled 8 cup mold. Chill 4 hours covered. Garnish before serving with lemon wedges and dill sprigs. Serves 6. -------DillSauce For Salmon Mousse----------. Blend all ingredients well and chill. Makes 2 cups.
[Name] Iced Tea [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT5M [PrepTime] PT12M [TotalTime] PT17M [DatePublished] 2001-11-15T16:32:00Z [Description] Make and share this Iced Tea 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/14/35/1/picGK9ONw.jpg" [RecipeCategory] Beverages [Keywords] ["Summer", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "2", "2", "8", "6 -8", "14 -16", "2"] [RecipeIngredientParts] ["water", "lemon juice", "sugar", "mint leaves", "honey"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 90.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 8.2 [CarbohydrateContent] 23.9 [FiberContent] 0.1 [SugarContent] 22.8 [ProteinContent] 0.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Boil 2 cups of water. Remove from heat. Add tea leaves and 2 teaspoons sugar. Cover and set aside to infuse for 5 minutes. Strain the tea, discarding the leaves remaining in the strainer. Add some water to the brew, if needed. Add lemon juice, mint leave, honey, and remaining sugar to taste. Stir till sugar dissolves. Serve chilled with ice cubes and a few mint leaves.
[Name] Extra Special Tuna Sandwiches [AuthorId] 23333 [AuthorName] Graybert [CookTime] PT3M [PrepTime] PT8M [TotalTime] PT11M [DatePublished] 2001-11-15T16:32:00Z [Description] Make and share this Extra Special Tuna Sandwiches recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Tuna", "Canadian", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "2", "2", "1/2", "4"] [RecipeIngredientParts] ["tuna", "eggs", "cheddar cheese", "onions"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 281.2 [FatContent] 13.7 [SaturatedFatContent] 7.2 [CholesterolContent] 122.7 [SodiumContent] 499.3 [CarbohydrateContent] 24.9 [FiberContent] 1.2 [SugarContent] 3.1 [ProteinContent] 14.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix all ingredients together and place on cut buns. Place face side up in oven until the tops are toasted. Serve right away.
[Name] Fruity Pineapple Cake [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2001-11-15T16:32:00Z [Description] Make and share this Fruity Pineapple 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/14/35/3/picfeGUNf.jpg" [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Pineapple", "Tropical Fruits", "Fruit", "Canadian", "Kid Friendly", "Potluck", "Christmas", "Weeknight", "Microwave", "For Large Groups", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1/3", "1", "1/2", "2", "2", "1", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["brown sugar", "butter", "currants", "raisins", "crushed pineapple", "maraschino cherry", "eggs", "all-purpose flour", "baking powder", "salt", "cinnamon", "nutmeg", "mace"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 244.7 [FatContent] 6.7 [SaturatedFatContent] 3.9 [CholesterolContent] 41.7 [SodiumContent] 152.7 [CarbohydrateContent] 45.2 [FiberContent] 2.0 [SugarContent] 30.9 [ProteinContent] 3.4 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 300F; line an 8-inch square cake pan with foil and set aside. Put sugar, butter and fruits (with juice from tinned pineapple] in a saucepan over medium to medium-low heat; note that all currants or all raisins can be used instead of both; stir often until the butter melts, then remove from heat. Note that you could also do that in a microwave oven. Beat eggs with a whisk until frothy in a small bowl; slowly whisk eggs into fruit mixture. Combine all dry ingredients together then add all at once to wet mixture; stir well. Pour into prepared pan and bake for 1-1/2- 2 hours, or until a wooden toothpick inserted in centre comes out clean. When cool enough to handle, remove from pan and store in an airtight container.
[Name] Italian Sausage And Pepper Heroes [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-11-15T16:32:00Z [Description] Make and share this Italian Sausage And Pepper Heroes 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/14/35/4/picY2Ib6w.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/35/4/piclmYFbY.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "European", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["4", "4", "4", "2", "6", "6", NA, NA, "16"] [RecipeIngredientParts] ["sweet Italian sausage links", "hot Italian sausage links", "red bell peppers", "green bell peppers", "olive oil", "sweet onions", "garlic", "salt", "ground black pepper"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 611.4 [FatContent] 35.3 [SaturatedFatContent] 11.4 [CholesterolContent] 64.7 [SodiumContent] 1683.4 [CarbohydrateContent] 44.1 [FiberContent] 3.3 [SugarContent] 6.4 [ProteinContent] 28.5 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] ["Grill sausages over hot coals, turning occasionally, until done, about 10 minutes total.", "Remove from grill and keep warm.", "Meanwhile, in large skillet, sauté peppers in the olive oil until softened, about 5 minutes.", "Add the onions and garlic, season with salt and pepper and continue cooking, stirring frequently, until vegetables are lightly browned, 10-15 minutes.", "Pepper mixture can be made ahead; reheat to serve or serve at room temperature.", "Place sausage links in hero rolls, generously add sautéed pepper mixture to each sandwich." ]
[Name] Creamy Pesto Shrimp [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-11-15T16:32:00Z [Description] Make and share this Creamy Pesto Shrimp recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/35/5/picsZ38v4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/35/5/piczJFavN.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "European", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1/2", "1", "1/3", "1"] [RecipeIngredientParts] ["linguine", "butter", "heavy cream", "ground black pepper", "parmesan cheese", "pesto sauce", "large shrimp"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 843.9 [FatContent] 51.9 [SaturatedFatContent] 31.3 [CholesterolContent] 279.2 [SodiumContent] 510.0 [CarbohydrateContent] 60.5 [FiberContent] 2.5 [SugarContent] 1.6 [ProteinContent] 33.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Bring a large pot of lightly salted water to a boil.", "Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.", "In a large skillet, melt the butter over medium heat.", "Stir in cream, and season with pepper.", "Cook 6 to 8 minutes, stirring constantly.", "Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed.", "Blend in the pesto, and cook for 3 to 5 minutes, until thickened.", "Stir in the shrimp, and cook until they turn pink, about 5 minutes.", "Serve over the hot linguine." ]
[Name] Snicker Squares [AuthorId] 23267 [AuthorName] Jessica [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-11-15T16:32:00Z [Description] These taste just like the real thing, but you get the pleasure of making them yourself. I wrap each snicker square in wax paper squares and twist the ends to secure. I suggest cutting smaller squares (about 1") because these are kinda rich. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Lunch/Snacks", "Kid Friendly", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/4 - 1/2", "12", "3", "1", "1", "2"] [RecipeIngredientParts] ["butter", "salted peanuts", "mini marshmallows"] [AggregatedRating] nan [ReviewCount] 2.0 [Calories] 52.5 [FatContent] 3.4 [SaturatedFatContent] 0.7 [CholesterolContent] 1.2 [SodiumContent] 53.6 [CarbohydrateContent] 4.7 [FiberContent] 0.5 [SugarContent] 2.7 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 117 one inch squares [RecipeInstructions] Melt butter and caramels in a large pan over low heat. Remove from heat and add chocolate chips and marshmallows and stir until melted. Add peanuts and mix. Turn into a buttered 9\"x13\" pan. Sprinkle top with m&m baking bits and press to secure. Let cool 1-2 hours and cut into squares.
[Name] Easy Pineapple Upside-Down Cake [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-11-15T16:32:00Z [Description] Make and share this Easy Pineapple Upside-Down Cake recipe from Food.com. 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"https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/35/7/picosmZy6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/35/7/piczt0LW7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/35/7/picVO8QOE.jpg"] [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3", "1/3", "1 1/3", "1", "1/4 - 1/2", "1", "1", NA] [RecipeIngredientParts] ["eggs", "water", "dark brown sugar", "butter", "pineapple slices", "maraschino cherries", "walnut halves"] [AggregatedRating] 5.0 [ReviewCount] 128.0 [Calories] 573.9 [FatContent] 24.1 [SaturatedFatContent] 6.5 [CholesterolContent] 86.3 [SodiumContent] 506.7 [CarbohydrateContent] 86.3 [FiberContent] 1.7 [SugarContent] 61.4 [ProteinContent] 5.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Follow instructions on cake box for making an oblong single layer cake. Prepare cake batter and set aside. Cut up butter in small pieces and place all over the bottom of the oblong pan specified on cake box. Sprinkle brown sugar generously over the butter. Place pan on the stove (or in the oven] and heat slowly until butter and sugar melt to a liquid then remove from heat. Evenly space the pineapple slices around the bottom of pan in the heated sugar and butter. Place the cherries and nuts between the pineapple slices (Tho the cherries and nuts look nice and taste great, they are optional]. Pour cake batter on top of the pineapple/cherry/nut mixture. Place in oven and bake as directed on cake box. As soon as cake is done place a plate over the cake and turn upside down and carefully remove pan. If you wait too long the sugar will harden and be difficult to remove. Note: Peaches may be used in place of pineapple.
[Name] Pepper-rubbed Pork Chops [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-11-15T16:32:00Z [Description] Make and share this Pepper-rubbed Pork Chops 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/14/35/8/picGV3rJd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/35/8/picSMGOWX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/35/8/picZhSnwB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/35/8/picepskKG.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Very Low Carbs", "High Protein", "High In...", "Broil/Grill", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "3/4", "3/4", "1", "2", "4", "2", "4"] [RecipeIngredientParts] ["ground cumin", "salt", "black pepper", "white pepper", "cayenne pepper", "ground coriander", "garlic", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 295.2 [FatContent] 21.3 [SaturatedFatContent] 5.9 [CholesterolContent] 75.0 [SodiumContent] 650.6 [CarbohydrateContent] 2.3 [FiberContent] 0.7 [SugarContent] 0.1 [ProteinContent] 23.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat broiler. Stir together cumin, salt, black pepper, white pepper, cayenne, coriander, garlic, and olive oil in small bowl until well mixed. Rub on both sides of chops. Broil pork chops 3 inches from gas broiler or 1-1/2 inches from electric broiler, turning once, until crispy on the outside and still slightly pink near bone, about 15 minutes total cooking time.
[Name] Home For Thanksgiving Fried Cornbread Dressing [AuthorId] 22475 [AuthorName] Mom of Chef Mark [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-11-15T16:32:00Z [Description] This recipe has grown a few strapping boys and delighted even the pickiest gal in the bunch. Our home is always full to overflowing on Thanksgiving and Christmas. This is the one recipe that is a "must" even if we don't do turkey. This has evolved over the years to try to hit everyone's preferences. It's my own invention! It tastes good as is or will serve well with southern cream [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/35/9/picX1qowr.jpg" [RecipeCategory] Southwestern U.S. [Keywords] ["Christmas", "Thanksgiving", "Weeknight", "Roast", "For Large Groups", "Oven", "Freezer", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "4", "2 -3", NA, "5", "3/4 - 2"] [RecipeIngredientParts] ["onions", "celery", "fresh mushrooms", "Swanson chicken broth", "sage", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 45.0 [Calories] 106.7 [FatContent] 8.7 [SaturatedFatContent] 4.3 [CholesterolContent] 20.2 [SodiumContent] 460.4 [CarbohydrateContent] 2.3 [FiberContent] 0.4 [SugarContent] 1.0 [ProteinContent] 5.0 [RecipeServings] 30.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 for cornbread. Place stick of butter in bottom of roasting pan and place in oven to melt it (This will allow the cornbread to\"fry\" while it's baking]. Mix up corn bread mix according to package instructions (Usually, this will be the addition of 2/3 cups sweet milk and 1 egg per package of mix.] (Cornbread can be baked ahead, which I usually do the night before]. When done, use a knife and score through the cornbread to make very small cubes. (You should have enough to be able to enjoy a few cubes of this buttered delight while it's still hot]. Brown sausage in dutch oven. Add onions, celery and mushrooms and the other half stick of butter if you need more oil. Saute til sausage is done and onion is translucent. Add about 3 cups of cornbread and sage. Let brown a bit. Add rest of cornbread and stir well. Turn dressing from dutch oven into the roaster pan. Drizzle with chicken broth til nice and moist (This is a personal taste thing]. Bake at 350 for about an hour or until golden brown. This makes enough for 24 to 30 servings depending on appetites. Is wonderful left-over. Your guests will even want to take some home with them. Freezes well. (I don't salt during cooking. Just place salt and pepper shakers on the table for those who want more than what's already there].
[Name] Alla Checca [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-11-15T16:32:00Z [Description] Make and share this Alla Checca recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Fruit", "European", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["5", "4", "1/2", "1/2", NA, "2", "1"] [RecipeIngredientParts] ["tomatoes", "garlic cloves", "fresh basil", "olive oil", "salt", "parmesan cheese", "pasta"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 564.8 [FatContent] 23.8 [SaturatedFatContent] 3.6 [CholesterolContent] 1.8 [SodiumContent] 42.3 [CarbohydrateContent] 74.0 [FiberContent] 4.6 [SugarContent] 4.9 [ProteinContent] 14.0 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Combine tomatoes, garlic, basil, and olive oil in a non-metal bowl. Stir in salt. Cover with plastic wrap. Allow to sit at room temperature at least 2 hours, or as long as 10 hours. Cook pasta in a large pot of boiling salted water until al dente. Drain. Pour uncooked sauce over hot pasta, and toss. Add grated Parmesan cheese to your liking.
[Name] Salsa Di Parmigiano [AuthorId] 23267 [AuthorName] Jessica [CookTime] nan [PrepTime] PT45M [TotalTime] PT45M [DatePublished] 2001-11-15T16:32:00Z [Description] This stuff is addicting!! I serve salsa with broken pieces of bread or crackers. You may toss it with pasta or put on a salad, the possibilities are endless. I'm often asked to make it for parties because most people just adore this dip. -ADDED: I just recently discovered that this is Michael Chiarello's recipe & here all this time I thought my mother in law was a genius for coming up with this wonderful recipe. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/36/1/picb5nOmd.jpg" [RecipeCategory] Sauces [Keywords] ["Spreads", "One Dish Meal", "Lunch/Snacks", "Cheese", "European", "< 60 Mins", "No Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["8", "8", "1", "1", "2", "2", "1", "1 1/2"] [RecipeIngredientParts] ["parmesan cheese", "asiago cheese", "garlic", "fresh ground black pepper", "basil", "scallions", "red pepper flakes", "extra virgin olive oil"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 1946.1 [FatContent] 195.1 [SaturatedFatContent] 42.1 [CholesterolContent] 99.8 [SodiumContent] 1741.1 [CarbohydrateContent] 10.1 [FiberContent] 1.9 [SugarContent] 1.5 [ProteinContent] 44.7 [RecipeServings] nan [RecipeYield] 2-3 cups [RecipeInstructions] Place all ingredients except olive oil into the bowl of a food processor. Pulse for 10 seconds while adding olive oil. Scrape sides and pulse for another 10-15 seconds until cheese is chopped into small granules. Transfer mixture into a sealed container and refrigerate for up to one week. *** Bring to room temperature before serving.
[Name] White Fruitcake [AuthorId] 16676 [AuthorName] ann hugo [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2001-11-15T16:32:00Z [Description] This is a fruitcake with a new twist to an old favorite...this recipe was given to me by a lady in 1972..can put in a can and cover with cheese cloth and pour your favorit wine over it and let it soak in the cake , you will love this so special fruitcake ..if you dont like fruitcake you will go wild with this one sosso good.. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Christmas", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "1/2", "1", "1 3/4 - 2", "1", "1", "4", "2", "2"] [RecipeIngredientParts] ["eggs", "butter", "sugar", "all-purpose flour", "pecans", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 1597.5 [FatContent] 87.1 [SaturatedFatContent] 25.1 [CholesterolContent] 236.4 [SodiumContent] 418.9 [CarbohydrateContent] 197.4 [FiberContent] 10.4 [SugarContent] 159.2 [ProteinContent] 15.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] cream butter well,add sugar,and cream until fluffy. beat eggs well and add,blend with creamed mixture. chop fruit and nuts and mix with a small amount of the flour. sift remaining flour. fold into creamed mixture. add flavoring. fold in fruits and nuts. line a tube pan or loaf pans with greased wax paper. pour in batter. put in a cold oven and bake at 200 degrees for 3 hours. loaf pans for 2 1/2 hours. cool in pan on rack. or bake at 300 degrees until done,about 1 1/2 hours, or until it shrinks from the pan. This cake can be frozen, it makes just a little less than 5 pounds, No liquid other than the flavorings is needed.
[Name] Orange Glazed Chicken Wings [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-11-16T18:16:00Z [Description] You'll need more than one batch of these scrumptious little buggers if you are having a party or feeding the football crowd. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "18", "1/2", "1/4", "2"] [RecipeIngredientParts] ["chicken wings", "sugar-free orange marmalade", "Dijon mustard", "reduced sodium soy sauce"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 118.7 [FatContent] 8.7 [SaturatedFatContent] 2.3 [CholesterolContent] 37.7 [SodiumContent] 134.3 [CarbohydrateContent] 0.3 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 9.2 [RecipeServings] nan [RecipeYield] 18 Wings [RecipeInstructions] Heat oil in a large non-stick skillet over medium high heat. Add wing pieces and cook until golden brown on all sides, about 6 to 10 minutes. Drain excess liquid before adding sauce ingredients. Mix remaining ingredients and add to skillet, stirring to coat chicken well. Cook on medium heat until chicken is well coated and sauce thickens, about 8 to 10 minutes. You can also cook them in a crock pot, on low setting. The meat just falls off the bone.
[Name] Enchiladas Rojas [AuthorId] 19823 [AuthorName] Manuel Rios [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2001-11-16T18:16:00Z [Description] These are served sometimes in the morning for the breakfast, or at the lunch, Very good; I like them with salad [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Chicken", "Poultry", "Meat", "Mexican", "Low Cholesterol", "Healthy", "Spicy", "Roast", "< 60 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["12", "2", "5", "3", "1/2", "1", "25", NA, NA] [RecipeIngredientParts] ["tortillas", "chicken breasts", "tomatoes", "onion", "garlic clove", "cilantro"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 273.0 [FatContent] 7.8 [SaturatedFatContent] 2.0 [CholesterolContent] 15.5 [SodiumContent] 464.2 [CarbohydrateContent] 38.8 [FiberContent] 3.0 [SugarContent] 3.0 [ProteinContent] 11.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Fry the tortillas, just to brown them not to make them hard. Boil the chicken breasts,and chop them. Put in the blender the tomatoes, the jalapenos, the onion, the garlic, and the cilantro, blend them until making a salsa. Put your salsa, in a pan with a lit bit of olive oil, and cook this, until it changes colour, or boil. Put inside the tortillas the chicken, and put the salsa all over it. Add some cream, and white cheese. Put it into the oven to make the cheese get melted. You may want to add a lit bit of Tabasco, or some pepper, and salt. It's delicious.
[Name] Pistachio Chip Cookies [AuthorId] 23267 [AuthorName] Jessica [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2001-11-16T18:16:00Z [Description] These cookies look very festive at Christmas time if you use red candied cherries. I also substitute plain holiday m&m's (broken into pieces) for the chocolate chips. If you use the green candied cherries they might look nice for St.Patrick's day. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/36/5/picO6miK7.jpg" [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "Christmas", "St. Patrick's Day", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "1/2", NA, "1", "15"] [RecipeIngredientParts] ["butter", "instant pistachio pudding mix", "egg", "all-purpose flour", "baking soda"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 72.4 [FatContent] 5.0 [SaturatedFatContent] 3.0 [CholesterolContent] 15.2 [SodiumContent] 45.8 [CarbohydrateContent] 6.8 [FiberContent] 0.5 [SugarContent] 3.2 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 30 cookies [RecipeInstructions] Beat butter and pudding mix for 30 seconds. Beat in egg until combined. Add flour and soda and mix. Stir in food coloring and chocolate chips. Drop by rounded teaspoonful 2\" apart on greased cookie sheet. Press cherry half into top center of each cookie. Bake in a 350° for 10-12 minutes. Cool on a wire rack.
[Name] Hurricane Cake [AuthorId] 23728 [AuthorName] Steve_G [CookTime] nan [PrepTime] PT1H30M [TotalTime] PT1H30M [DatePublished] 2001-11-16T18:16:00Z [Description] I won a recipe contest judged by Jamie Shannon, of Commanders Palace, New Orleans, LA, with this one. Be sure to serve it up in small slices, it's rich!. It also freezes very well and can be sliced with a sharp knife while still frozen. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Frozen Desserts", "Dessert", "Kid Friendly", "Christmas", "Weeknight", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "4", "1", "1", "1/4", "1/2", "1/2", "2", "1/3", "6", "2", "24", "12", "16", "1/2", "9", "1/4", "5", "1", "1/4", "1/2", "1"] [RecipeIngredientParts] ["graham cracker crumbs", "chocolate graham cracker crumbs", "butter", "chocolate", "graham cracker crumbs", "coconut flakes", "pecan pieces", "walnut pieces", "honey", "butter", "cream cheese", "unsalted butter", "confectioners' sugar", "confectioners' sugar", "instant coffee", "heavy whipping cream", "confectioners' sugar", "cream of tartar", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 451.1 [FatContent] 35.7 [SaturatedFatContent] 19.7 [CholesterolContent] 116.9 [SodiumContent] 103.4 [CarbohydrateContent] 36.3 [FiberContent] 3.2 [SugarContent] 25.5 [ProteinContent] 4.6 [RecipeServings] 24.0 [RecipeYield] 1 cake [RecipeInstructions] BOTTOM CRUST--------------------------. Prepare 10-inch springform pan by lining bottom with wax paper; set aside. Preheat oven to 325°F. Crush crackers into FINE crumbs (5 or 6 sheets should yield about 1 cup]. Combine crackers and butter until completely mixed, press into bottom of pan. Bake at 325°F for 10 minutes, allow to cool on wire rack. FOR THE SIDE CRUST-----------------. After bottom crust has cooled, line sides of pan with wax paper, set aside. Crush crackers into FINE crumbs. Mix nuts, crush in a zip-lock bag with a rolling pin until coarse. Combine nuts, chocolate, coconut and cracker crumbs; mix until well combined. To the nut mixture add melted butter, mix, add honey, caramel and Karo, mix until well combined. Press mixture onto sides of prepared pan, cover and refrigerate. FOR THE FILLING--------------------. Melt Chocolate. Prepare coffee, allow to cool. Whip cream cheese, butter and 1/2 cup of the sugar on medium speed till light and fluffy (5 to 10 minutes in a stand mixer]. Beat egg yolk and 1/4 cup of sugar until thick and pale yellow (10 mins on high]. Combine cream cheese/butter mixture, coffee and egg mixture, beat for 10 mins on medium. Add chocolate, continue to beat on med-lo speed for 5 mins or until well mixed. In an ice cold, clean, metal bowl beat cream on high until frothy. Add cream of tartar and 1/4 cup of sugar, and vanilla, beat until soft peaks form. Lighten chocolate mixture with 1/4 of the whipped cream then fold remaining whip cream into chocolate mixture. Pour into crust, cover and refrigerate overnight. Serve with whipped cream and caramel sauce.
[Name] French Silk Pie, Cooked [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-11-16T18:16:00Z [Description] All the silky richness of the original recipe with a COOKED filling to guard against possible food poisoning associated with raw eggs. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/36/7/pic1jk24F.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/36/7/pictZXmr8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/36/7/picXu5Lt0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/36/7/pichnoCm7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/36/7/picbWcHbv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/36/7/picw22qob.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/36/7/picefHgLQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/36/7/picye1BOH.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "European", "< 60 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["1", "6", "1/3", "1/3", "2", "3", "1", NA, NA] [RecipeIngredientParts] ["butter", "sugar", "chocolate curls"] [AggregatedRating] 4.5 [ReviewCount] 16.0 [Calories] 440.7 [FatContent] 32.8 [SaturatedFatContent] 18.4 [CholesterolContent] 110.9 [SodiumContent] 173.1 [CarbohydrateContent] 34.1 [FiberContent] 2.0 [SugarContent] 20.3 [ProteinContent] 3.6 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] ["In a heavy 2-quart saucepan, combine the 1 cup whipping cream, chocolate pieces, butter and sugar.", "Cook over low heat, stirring constantly, till chocolate is melted.", "About 10 minutes.", "Remove pan from heat.", "Gradually stir about half of the hot mixture into the beaten egg yolks.", "Return egg mixture to saucepan.", "Cook over medium-low heat, stirring constantly, till mixture is slightly thickened and almost bubbly-- 3 to 5 minutes.", "Remove saucepan from heat.", "Stir in whipping cream.", "Place saucepan in a bowl of ice water, stir occasionally till mixture stiffens and becomes hard to stir (20 minutes].", "Transfer chocolate mixture to a medium mixing bowl.", "Beat the cooled chocolate mixture with an electric mixer on Medium to High speed until light and fluffy 2 or 3 mins.", "Spread filling in a baked pastry shell.", "Cover and chill pie 4-5 hours or until set Best served within 24 hours, but will last 3-4 days if stored properly.", "Serve with whipped cream and a garnish with chocolate curls." ]
[Name] Salmon Mousse (Egg Sauce Optional) [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-11-16T18:16:00Z [Description] This is by request. I have not tried it, but it comes from one of my favourite cook books. "Island Cookery". (Please let me know how it comes out) [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Canadian", "Thanksgiving", "< 30 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["2", "2 1/2", "1", "1", "1", "1/2", "3", "1/4", "1", "3/4", "1/4", "2", "1/2", "1", "3", "3", "1", "1", "2"] [RecipeIngredientParts] ["fresh salmon", "fresh lemon juice", "salt", "cayenne", "unflavored gelatin", "cold water", "mayonnaise", "heavy cream", "milk", "onions", "bay leaf", "clove", "butter", "flour", "salt", "white pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 388.0 [FatContent] 33.3 [SaturatedFatContent] 20.0 [CholesterolContent] 195.2 [SodiumContent] 1334.9 [CarbohydrateContent] 14.0 [FiberContent] 0.8 [SugarContent] 2.1 [ProteinContent] 9.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Drain salmon, discard bones, mash smoothly. Combine salmon, lemon juice, salt and cayenne. Sprinkle gelatin over cold water to soften. Put in pan of boiling water and stir until gelatin is dissolved. Add to salmon mixture, then add mayonnaise, and the cream which has been whipped until it holds its shape. Pour into 1 quart mould and chill until set. Unmound on platter and garnish with watercress and deviled eggs. Sauce---------------. Heat milk and cream together with the onion slices, bay leaf and whole clove until film forms. Skim the surface. Melt butter in a saucepan, stir in flour keeping it smooth, (with a whisk] and cook over a very low heat for a few minutes. Pour in scalded milk mixture and cook over a low heat stirring constantly, until mixture bubbles. Remove from heat, season with salt and pepper and strain into a saucepan. Add eggs, coarsely chopped and heat through. Do not cook any further. If the sauce seems too thick, add a little more light cream. Serve separately in a warm sauceboat. The delight is in having the sauce warm with the cold mousse. Can add 1 teaspoon tarragon to sauce for different flavour.
[Name] Warm Spiced Lentils [AuthorId] 15385 [AuthorName] stephanie [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-11-16T18:16:00Z [Description] Make and share this Warm Spiced Lentils recipe from Food.com. [Images] character(0) [RecipeCategory] Lentil [Keywords] ["Beans", "European", "Spicy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "2", "1", "3", "3", "1", "1", "1", "1/2", "1", "1/2", "2", NA, "4"] [RecipeIngredientParts] ["green lentil", "olive oil", "red onion", "garlic cloves", "tomatoes", "cucumber", "cumin", "ginger", "paprika", "cayenne pepper", "fresh parsley", "lemon juice", "feta cheese"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 704.4 [FatContent] 28.3 [SaturatedFatContent] 11.2 [CholesterolContent] 53.6 [SodiumContent] 702.1 [CarbohydrateContent] 79.3 [FiberContent] 33.8 [SugarContent] 13.1 [ProteinContent] 37.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["In a large saucepan, cover lentils by 2 inches of water and bring to a boil.", "Reduce heat and simmer until just tender, about 25 minutes. Drain well.", "In large skillet, heat oil over medium heat.", "Cook onion for 5 minutes.", "Add garlic, 2/3 of tomatoes, cucumber, cumin, ginger, paprika and cayenne.", "Cook, stirring for 3 minutes.", "Add parsley and lentils, stir for 2 minutes.", "Season with lemon juice and salt and pepper to taste.", "Fold in remaining tomatoes and garnish with feta cheese." ]
[Name] Chocolate Coffee Frappe [AuthorId] 12657 [AuthorName] Anu_N [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-11-16T18:16:00Z [Description] This is something I tried when I realised that there was too much chocolate syrup at home and I needed to find ways to get rid of it! Turned up with this surprisingly simple, easy but yummy frappe recipe. It's not very sweet, but for someone who doesn't add sugar to her coffee (um... that's me), it's perfect! Oh, but feel free to do so, if you wish. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/37/0/picSwk6JE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/37/0/picClVqg5.jpg"] [RecipeCategory] Shakes [Keywords] ["Beverages", "Dessert", "Lunch/Snacks", "Low Protein", "Low Cholesterol", "Healthy", "Spring", "Summer", "< 15 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/4", "1 - 1 1/2", "1/2", "1 - 1 1/2", NA, NA] [RecipeIngredientParts] ["water", "instant coffee powder", "skim milk", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 74.4 [FatContent] 0.9 [SaturatedFatContent] 0.5 [CholesterolContent] 2.6 [SodiumContent] 95.7 [CarbohydrateContent] 11.1 [FiberContent] 0.2 [SugarContent] 2.1 [ProteinContent] 5.3 [RecipeServings] 1.0 [RecipeYield] 1 glass [RecipeInstructions] In a bowl, dissolve the coffee powder completely in the cold water. Add the chocolate syrup and whisk well to dissolve. Add the milk, and stir well again. Transfer the contents of the bowl into a blender/mixer and blend until smooth and frothy. You may add the crushed ice cubes while blending. Serve with a dash of cinnamon. Note: You can adjust and balance the amount of coffee and chocolate syrup to suit your taste.
[Name] Kidney Bean Sandwich [AuthorId] 22920 [AuthorName] Leona [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-11-16T18:17:00Z [Description] Here is a fun sandwich to try. I love it. Try it and rate it! I think it would be neat to see how many people like it. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1", "8"] [RecipeIngredientParts] ["red kidney beans", "mayonnaise", "onion"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 284.0 [FatContent] 2.2 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 258.5 [CarbohydrateContent] 52.8 [FiberContent] 9.9 [SugarContent] 3.3 [ProteinContent] 13.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Drain kidney beans and place in bowl. Add mayo and diced onions. Mix well. Chill in fridge for approx 10 minutes. After chilling add mixture to 2 slices of bread to form a sandwich! Optional: spread more mayo to bread as needed.
[Name] Fruit Jello Delight [AuthorId] 23746 [AuthorName] Kat11274 [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2001-11-16T18:17:00Z [Description] Make and share this Fruit Jello Delight recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/37/3/pic1cwClr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/37/3/pic4RbElq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/37/3/picrZqAsW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/37/3/picH02M4A.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/37/3/picvSsu8B.jpg" ] [RecipeCategory] Gelatin [Keywords] ["Dessert", "Lunch/Snacks", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Potluck", "Spring", "Summer", "Christmas", "Weeknight", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["Jello gelatin", "boiling water", "cold water", "banana", "apple", "grapes"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 92.2 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 24.9 [CarbohydrateContent] 23.7 [FiberContent] 2.2 [SugarContent] 17.8 [ProteinContent] 1.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Boil the one cup of water and add it to the Jello in a bowl or container. Stir for about 2 minutes, until completely dissolved. Add one cup cold water, stir. Put 1 cup chopped banana into bottom of the bowl. Chill in refrigerator for about 1-2 hours, or until a thick jelly-like consistency. Add other fruit into Jello, spread evenly. Place back into refrigerator for about 2-3 more hours. Enjoy!
[Name] Eggnog Pie [AuthorId] 15368 [AuthorName] msintrepid [CookTime] PT15M [PrepTime] PT45M [TotalTime] PT1H [DatePublished] 2001-11-16T18:17:00Z [Description] From a Washington DC area Church Cookbook, circa 1936. My Great Aunt always prepared this for the holidays. Enjoy! [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Winter", "Christmas", "< 60 Mins", "Refrigerator", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1/4", "6", "2", "2", "2", NA] [RecipeIngredientParts] ["gelatin", "milk", "cornstarch", "salt", "sugar", "brandy", "Bourbon", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1768.2 [FatContent] 88.4 [SaturatedFatContent] 29.6 [CholesterolContent] 445.9 [SodiumContent] 1934.9 [CarbohydrateContent] 192.7 [FiberContent] 3.1 [SugarContent] 76.5 [ProteinContent] 45.6 [RecipeServings] nan [RecipeYield] 1 nine inch pie [RecipeInstructions] Sprinkle gelatin over 1/4 cup milk. Blend cornstarch, salt, and 3 Tbsp sugar. Add remaining milk. Cook over low heat, stirring constantly, until slightly thickened. Cover and cook 10 minutes. Remove from heat. Add gelatin, stir until dissolved. Add hot milk mix to beaten egg yolks, cook over low heat 3 minutes. Chill until slightly thickened. Mix in remaining sugar to beaten egg whites. Fold egg white mixture into custard. Add flavorings. Pour into pie shell, sprinkle with nutmeg. Chill until firm.
[Name] Italian Dressing - Low Sodium [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1M [PrepTime] PT3M [TotalTime] PT4M [DatePublished] 2001-11-16T18:17:00Z [Description] Make and share this Italian Dressing - Low Sodium 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/14/37/5/picd8nlLH.jpg" [RecipeCategory] Salad Dressings [Keywords] ["European", "< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "2", "1 1/2", NA, "1/2", "1", "3"] [RecipeIngredientParts] ["canola oil", "olive oil", "white wine vinegar", "dried basil", "artificial sweetener", "garlic powder", "light mayonnaise", "water"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 127.8 [FatContent] 14.2 [SaturatedFatContent] 1.1 [CholesterolContent] 0.7 [SodiumContent] 15.4 [CarbohydrateContent] 0.4 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 0.1 [RecipeServings] 8.0 [RecipeYield] 8 fluid ounces [RecipeInstructions] Combine all ingredients in a blender. Blend on high until combined, approximately 30 seconds. Pour into small pitcher or dressing cruet. Cover and chill until ready to serve. Shake or stir before pouring. Lasts for several days in fridge.
[Name] Dulce de Leche [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2001-11-16T18:17:00Z [Description] Make and share this Dulce de Leche recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cuban", "Caribbean", "Mexican", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "3", "3"] [RecipeIngredientParts] ["milk", "sugar", "vinegar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1207.2 [FatContent] 35.7 [SaturatedFatContent] 22.2 [CholesterolContent] 136.6 [SodiumContent] 478.5 [CarbohydrateContent] 195.4 [FiberContent] 0.0 [SugarContent] 149.9 [ProteinContent] 32.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large stockpot, add the sugar to the milk. Bring to a boil. Separate with the vinegar. Cook until water disappears and only the solids are left and caramelized (about 40 minutes]. Serve with queso blanco and/or candied fruits.
[Name] Best Yellow Cake EVER [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-11-16T18:17:00Z [Description] A bit unusual mixing technique assures a perfect cake every time. Frost with 1 1/2 batches of my semi classic butter-cream frosting, any flavor will do, but we like the milk chocolate best. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Grains", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "1", "2 1/4", "3", "1 1/2", "4", "3/4", "12"] [RecipeIngredientParts] ["milk", "vanilla", "cake flour", "sugar", "baking powder", "salt", "unsalted butter"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 366.0 [FatContent] 14.8 [SaturatedFatContent] 8.6 [CholesterolContent] 138.3 [SodiumContent] 282.7 [CarbohydrateContent] 53.5 [FiberContent] 0.6 [SugarContent] 25.2 [ProteinContent] 5.0 [RecipeServings] 12.0 [RecipeYield] 1 cake [RecipeInstructions] Preheat oven to 350 degrees. Grease two 9-inch x 1 1/2 inch cake plans line bottoms with parchment paper grease bottom and flour entire pan. In a medium bowl lightly combine the yolks, 1/4 cup milk, and vanilla. In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened. Beat for 90 seconds at medium speed to develop cake structure. Stop mixer, scrape down the sides. Gradually add the egg/milk/vanilla mixture in 3 batches, beating 20 seconds after each addition. Stop mixer, scrape down the sides and give it a final mix by hand. Pour the batter in the prepared pans and smooth surface. (Pans will be half full.] Bake 25 to 35 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center. (The cakes should start to shrink from the sides of pans after taking them out of the oven.] Cool the cakes in the pans for 10 minutes, then invert onto a buttered rack. Reinvert cakes so that tops are right side up. Cool to room temperature and wrap tightly with plastic wrap.
[Name] Custard (Natilla) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-11-16T18:17:00Z [Description] Make and share this Custard (Natilla) 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/14/37/9/picFjy4hJ.jpg" [RecipeCategory] Dessert [Keywords] ["Cuban", "Caribbean", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "4", "1/4", "1/2", "4", "1"] [RecipeIngredientParts] ["milk", "cinnamon", "cornstarch", "water", "sugar", "vanilla extract"] [AggregatedRating] 4.0 [ReviewCount] 8.0 [Calories] 277.9 [FatContent] 10.8 [SaturatedFatContent] 5.6 [CholesterolContent] 191.6 [SodiumContent] 98.1 [CarbohydrateContent] 37.1 [FiberContent] 0.4 [SugarContent] 25.2 [ProteinContent] 8.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat 1 cup milk,cinnamon,until boiling. remove from heat and dissolve cornstarch in water. Dissolve cornstarch in water mix the remaining cold milk and cornstarch solution. Mix egg and yolk together in cold milk and add the hot milk mixture. Heat over medium heat until thick and stir constantly. Remove from heat when thicken and add vanilla extract and mix well. Allow to cool and serve chilled.
[Name] Baked Fish (Pescado Asado) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2001-11-16T18:17:00Z [Description] Make and share this Baked Fish (Pescado Asado) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cuban", "Caribbean", "Mexican", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "2", "1", "1", "1/4", "1/4"] [RecipeIngredientParts] ["olive oil", "potatoes", "lemon juice", "garlic", "green pepper", "onion", "dry white wine", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 234.0 [FatContent] 7.0 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 13.9 [CarbohydrateContent] 37.4 [FiberContent] 5.0 [SugarContent] 3.5 [ProteinContent] 4.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees. Place sliced potatoes on bottom of baking dish. Combine garlic,lemon,wine,oil,and pour over fish. Arrange green peppers and onions over the fish. Bake uncovered at 350 F until fish is flaky.
[Name] Roasted mustard potatoes [AuthorId] 15385 [AuthorName] stephanie [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-11-16T18:17:00Z [Description] Make and share this Roasted mustard 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/14/38/1/picGe5Vii.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/38/1/picUwHMNp.jpg"] [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] [NA, "4", "2", "1", "1", "1/8 - 1/2", "16"] [RecipeIngredientParts] ["Dijon mustard", "paprika", "cumin", "chili powder", "cayenne pepper", "baby red potatoes", "potatoes"] [AggregatedRating] 4.5 [ReviewCount] 32.0 [Calories] 540.9 [FatContent] 1.6 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 223.8 [CarbohydrateContent] 120.8 [FiberContent] 16.2 [SugarContent] 5.6 [ProteinContent] 14.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven 400F degrees. Spray roasting pan with cooking spray. Whisk all ingredients,except potatoes,in a bowl. Prick potatoes with a fork. Toss with the mustard mix. Place in the pan. Bake 45 minutes to 1 hour.
[Name] Eggs in Tortillas [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-11-16T18:17:00Z [Description] This recipe, originally from a Canadian Living cookbook, is for 6 -- but you could make just 1 or lots. These are a real treat for breakfast/brunch/lunch. Add some chopped ham if you wish; I've added snips of smoked salmon and it's divine. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/38/2/piciHvuyz.jpg" [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Vegetable", "Canadian", "Kid Friendly", "Kosher", "< 60 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["6", "3/4", "1/4", "2", "6", NA] [RecipeIngredientParts] ["flour tortillas", "red bell pepper", "green onion", "fresh parsley", "eggs"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 173.7 [FatContent] 7.4 [SaturatedFatContent] 2.1 [CholesterolContent] 211.5 [SodiumContent] 262.6 [CarbohydrateContent] 17.3 [FiberContent] 1.4 [SugarContent] 1.9 [ProteinContent] 9.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375F degrees. Spray 6 ramekins or custard cups with non-stick cooking spray (like Pam] and gently push a tortilla into each; you'll have to make some pleats. Reserve 6 teaspoons of the finely diced red pepper; combine remaining pepper with onions and parsley in a small bowl. Divide veggie mixture between the 6 tortillas. Crack 1 egg into a small bowl and gently tip into one of the tortillas, placing egg on top of the veggies; repeat until all 6 tortillas are filled. Sprinkle with salt and pepper if you wish. Place baking sheet in the oven and bake for 20 minutes. Remove and sprinkle 1 tsp of the raw red pepper you saved on top of each egg; serve. Variation: sprinkle some shredded cheddar or mozzarella on top of eggs before baking.
[Name] Chocolate Bunny Cake [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2001-11-16T18:17:00Z [Description] Make and share this Chocolate Bunny Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["High Fiber", "Kid Friendly", "High In...", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "198 1/2", "150", NA] [RecipeIngredientParts] ["coconut", "coconut", "Nestle sweetened condensed milk", "dark cooking chocolate", "marshmallows"] [AggregatedRating] nan [ReviewCount] nan [Calories] 276.1 [FatContent] 23.8 [SaturatedFatContent] 18.4 [CholesterolContent] 5.6 [SodiumContent] 32.8 [CarbohydrateContent] 18.9 [FiberContent] 6.2 [SugarContent] 10.7 [ProteinContent] 4.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Comine first 4 ingredients, reserving 2 tsps. of melted dark cooking chocolate. Shape into small egg shapes. Place 2 silver balls on each bunny for eyes. Bake on greased baking trays in a medium temperature oven (180 deg C] for 12-15 minutes, until done. Cool on wire rack. Cut marshmallows for ears and tails and secure with reserved melted chocolate.
[Name] The BEST Cranberry Salad! [AuthorId] 12352 [AuthorName] H. Cato [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2001-11-16T18:17:00Z [Description] This is just FABULOUS! Mainly for holidays, or special occasions. I got the recipe from my sister-in-law. She has a couple of recipes that she makes every year at holidays, and this is one of them. She gave it to me, and now, I make it for the other side of the family, and for friends. It's Great! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/38/4/PSCN7YcWRvi6QJiRjUvh_0S9A1513.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/38/4/pich29UeO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/38/4/14384.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/38/4/B6pMcXUUSBRWVHoZ4SiT_0S9A1477.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/38/4/3XNx779bTrGkyKQUmH6z_0S9A1494.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/38/4/picxk0rPO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/38/4/picI5Gcj3.jpg"] [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Christmas", "Thanksgiving", "< 30 Mins", "For Large Groups", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1/2", "0.5", "1"] [RecipeIngredientParts] ["fresh cranberries", "sugar", "crushed pineapple", "black walnut", "mini marshmallows", "heavy whipping cream"] [AggregatedRating] 5.0 [ReviewCount] 29.0 [Calories] 230.8 [FatContent] 10.7 [SaturatedFatContent] 5.6 [CholesterolContent] 32.6 [SodiumContent] 18.9 [CarbohydrateContent] 34.4 [FiberContent] 1.2 [SugarContent] 29.0 [ProteinContent] 1.6 [RecipeServings] 20.0 [RecipeYield] 1 bowl [RecipeInstructions] Mince cranberries with a hand-blender, food-processor, or some kind of chopper. I use my Braun hand-blender, and the little cup it came with, which is used to chop things really small (rather than pureeing them, which the blender would probably do, if I used it without the cup]. But you only fill it a 1/4 to a 1/2 full each time, or they won't be minced properly. (cranberries may be prepared up to 3 days in advance] In a bowl, mix the first four ingredients, and refrigerate for at least one hour, best if overnight. In the morning, or shortly before serving, whip the whipping cream until it peaks. Set aside. Add the marshmallows to the cranberry mixture, until thoroughly incorporated into the mix. Then slowly fold in the whipped cream, until it's completely mixed. Refrigerate until serving.
[Name] Pina Colada [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 2001-11-16T18:17:00Z [Description] Make and share this Pina Colada recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Cuban", "Caribbean", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["2", "3", "4", "1", "2", "2"] [RecipeIngredientParts] ["cream of coconut", "white rum", "pineapple", "maraschino cherries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 114.8 [FatContent] 2.6 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 9.6 [CarbohydrateContent] 11.2 [FiberContent] 1.0 [SugarContent] 8.6 [ProteinContent] 0.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Blend ingredients together on high-speed for 30 seconds. Serve in a big glass goblets, with a pineapple wedge and a maraschino cherry.
[Name] Low Sodium Carrot Cake [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2001-11-16T18:17:00Z [Description] Finally, I found a carrot cake that fits into my diet and tastes great to boot. I found this recipe on SPLENDA's web site. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "Grains", "Fruit", "Vegetable", "Nuts", "Low Cholesterol", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "2", "1", "1/2", "1/2", "1/2", "1/4", "2", "1/4", "1/4", "2", "3", "1/2", "1", "3", "1", "2 1/4", "1/3", NA] [RecipeIngredientParts] ["all-purpose flour", "all-purpose flour", "baking powder", "baking soda", "cinnamon", "allspice", "egg substitute", "Splenda sugar substitute", "Splenda sugar substitute", "margarine", "honey", "vanilla extract", "applesauce", "canola oil", "carrots", "walnuts"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 237.7 [FatContent] 9.4 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 230.3 [CarbohydrateContent] 36.2 [FiberContent] 1.9 [SugarContent] 21.7 [ProteinContent] 4.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F. In medium bowl, whisk together flour, baking powder, baking soda, salt substitute, cinnamon, and allspice. Set aside. In small bowl, whisk together egg whites and eggbeaters. Set aside. In large bowl beat Splenda, margarine, honey, vanilla, applesauce, and canola oil. Mix in egg mixture, stir until well mixed. Stir in flour mixture, then carrots and walnuts. Pour into greased 8 cup loaf pan and bake for 40-45 minutes, or until toothpick inserted comes out clean. Allow to cool, ice if desired. Top with your favorite frosting, or with one cup heavy cream mixed with 1/4 cup confectioners' sugar and whipped to stiffness.
[Name] Frozen Cranberry Soufflé With Spun Sugar Cranberry Wreath [AuthorId] 14749 [AuthorName] Rodger [CookTime] nan [PrepTime] PT45M [TotalTime] PT45M [DatePublished] 2001-11-16T18:17:00Z [Description] This was a great looking and tasting dessert for the holidays. It looks great in a clear glass bowl. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Low Protein", "Christmas", "< 60 Mins"] [RecipeIngredientQuantities] ["2 1/2", "2/3", "2/3", "3/4", "1/3", "4", "2 1/2", "1/3", "1/4", "1/2", NA] [RecipeIngredientParts] ["cranberries", "sugar", "water", "sugar", "water", "heavy cream", "light corn syrup", "sugar", "cranberries", "mint sprig"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1545.6 [FatContent] 88.4 [SaturatedFatContent] 54.8 [CholesterolContent] 326.1 [SodiumContent] 210.4 [CarbohydrateContent] 189.2 [FiberContent] 5.2 [SugarContent] 150.6 [ProteinContent] 11.1 [RecipeServings] nan [RecipeYield] 2 1/2 quarts [RecipeInstructions] Make the cranberry mixture---------------. In a heavy saucepan combine the cranberries, the sugar, and the water and bring the mixture to a boil, stirring until the sugar is dissolved. Simmer the mixture, stirring occasionally, for 5 minutes, or until it is thickened, and let it cool completely. Make the Italian meringue-------------------. In a small heavy saucepan combine the sugar and the water and bring the mixture to a boil, stirring until the sugar is dissolved. Boil the syrup, washing down any sugar crystals clinging to the side of the pan with a brush dipped in cold water, until it registers 248°F on a candy thermometer and remove the pan from the heat. While the syrup is boiling, in the large bowl of an electric mixer beat the egg whites with a pinch of salt until they hold soft peaks, with the motor running add the hot syrup in a stream, beating, and beat the meringue at medium speed for 8 minutes, or until it cools to room temperature. Fold the cranberry mixture into the meringue gently but thoroughly. In another bowl with cleaned beaters beat the cream until it just holds stiff peaks and fold it into the cranberry mixture gently but thoroughly. Spoon the soufflé into a 2 1/2-quart (8-inch diameter] freezer-proof glass serving bowl, smoothing the top, and freeze the soufflé, its surface covered with plastic wrap, overnight. The soufflé may be made 3 days in advance and kept covered and frozen. Make the spun sugar wreath-----------------. In a small heavy saucepan combine the corn syrup and the sugar, bring the mixture to a boil over moderate heat, stirring until the sugar is dissolved, and boil the syrup until it is a golden caramel and registers 320°F on a candy thermometer. While the syrup is boiling, oil lightly a 12 inch-square sheet of foil and on it arrange the cranberries in a 6-inch-wide wreath shape. Remove the pan from the heat and let the syrup cool for 30 seconds. Dip a fork into the syrup and drizzle the syrup over the cranberries, repeating this procedure until the cranberries are covered with the syrup and a solid wreath is formed. (If the syrup becomes too thick to drizzle from a fork, reheat it over moderate heat until it is the right consistency.] Let the wreath cool completely. The wreath may be made 2 hours in advance (preferably not on a damp day] and kept in a cool, dry place. Pry the wreath gently from the foil, arrange it on the soufflé, and garnish it with the mint sprigs.
[Name] Candy Cane Bark [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT2M [PrepTime] PT1H [TotalTime] PT1H2M [DatePublished] 2001-11-16T18:17:00Z [Description] This Christmas treat was published in the local paper 3 Xmas's ago along with other white chocolate recipes and for the next few days, you couldn't find white chocolate anywhere! These are incredibly easy and very tasty; looks great wrapped in cellophane and given as a little gift. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/38/8/pic8XsTex.jpg" [RecipeCategory] Candy [Keywords] ["Dessert", "Lunch/Snacks", "Canadian", "Kid Friendly", "Christmas", "Weeknight", "Microwave", "Refrigerator", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2"] [RecipeIngredientParts] "white chocolate baking squares" [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 152.7 [FatContent] 9.1 [SaturatedFatContent] 5.5 [CholesterolContent] 4.0 [SodiumContent] 25.5 [CarbohydrateContent] 16.8 [FiberContent] 0.0 [SugarContent] 16.7 [ProteinContent] 1.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Break candy canes into 2 or 3 pieces and place in a plastic bag and close top; smash with kitchen mallet to take out your frustrations and pulverize the candy. In a small bowl, melt chocolate in microwave oven with Medium-Low power, checking every 30 seconds or so; white chocolate burns easily even in the microwave so better safe than sorry. Cover a cookie sheet with wax paper. Stir candy cane crumbs into melted white chocolate and stir well to combine. Pour chocolate mixture onto wax paper, spreading thin with a spatula. Stash cookie sheet in fridge about an hour or until it hardens. Hold wax paper by one corner and start peeling it back, breaking off pieces of the bark; store pieces in airtight container in fridge. Keeps well.
[Name] Caramel Coated Baking dish [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2001-11-16T18:17:00Z [Description] Make and share this Caramel Coated Baking dish recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cuban", "Caribbean", "Low Protein", "Healthy", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "2"] [RecipeIngredientParts] ["sugar", "butter", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 105.2 [FatContent] 0.9 [SaturatedFatContent] 0.6 [CholesterolContent] 2.5 [SodiumContent] 6.8 [CarbohydrateContent] 25.0 [FiberContent] 0.0 [SugarContent] 25.0 [ProteinContent] 0.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients in saucepan and cook on medium high heat. Stir until mixture begins to bubble and turn caramel brown but avoid burning. Pour hot caramel into 1 1/2 quart baking dish. Roll dish to coat sides.
[Name] Harry's Black Forest Cookies [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2001-11-16T18:17:00Z [Description] This is my brother Harry's recipe tho I haven't tasted them (hint hint) I know if he says they are good they are. Recipe look quick & easy [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Grains", "Fruit", "Nuts", "Canadian", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "2/3", "1", "1", "1 1/4", "1/2", "1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["butter", "brown sugar", "egg", "flour", "granola cereal", "sweetened coconut", "maraschino cherry", "baking powder"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1177.3 [FatContent] 66.5 [SaturatedFatContent] 30.1 [CholesterolContent] 156.2 [SodiumContent] 532.2 [CarbohydrateContent] 129.8 [FiberContent] 8.7 [SugarContent] 73.9 [ProteinContent] 20.1 [RecipeServings] nan [RecipeYield] 3 Dozen [RecipeInstructions] Cream the butter, sugar& egg until light. Stir in the remaining ingredients. Mix well. Drop by tablespoons on a greased cookie sheet. Bake at 350f for 10-12 minutes or until golden brown.
[Name] Delectable Italian Meatballs [AuthorId] 23763 [AuthorName] Sugar [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-11-16T18:17:00Z [Description] This recipe comes from my grandmother who has always made tasty meatballs. I have been making them for a while now and my father goes crazy for them when I make them. I love them because the italian bread crumbs and the garlic makes them so tasty! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/39/1/piceJiLh9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/39/1/picIHMiHR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/39/1/pichn7vRj.jpg"] [RecipeCategory] Meat [Keywords] ["European", "High Protein", "High In...", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "1 1/2", "5", "2", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["ground beef", "garlic", "eggs", "garlic powder", "ground black pepper", "salt"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 473.1 [FatContent] 28.0 [SaturatedFatContent] 10.7 [CholesterolContent] 168.8 [SodiumContent] 525.9 [CarbohydrateContent] 16.1 [FiberContent] 1.1 [SugarContent] 1.4 [ProteinContent] 36.5 [RecipeServings] nan [RecipeYield] 25-30 Meatballs [RecipeInstructions] In a large mixing bowl, mix the ground beef, garlic powder,italian bread crumbs, eggs, chopped garlic, ground black pepper and soaked italian bread (make sure you drain the water out of bread very well]. Note: It's okay to add a little more or less on the bread crumbs. Also make sure that the bread is very soft before you mix it in. Mix all ingredients together well using hands. Make sure mixture is smooth. Preheat oil in large frying pan. Start rolling your meatballs (whatever size you want] I usually make them large. For Large meatballs about 5 to 8 minutes. When meatballs are done, take them out of hot oil and place on to paper toweled plate. Serve warm. Enjoy!
[Name] Sauteed Sweetbreads (Lamb or Veal) [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2001-11-16T18:17:00Z [Description] Sweetbreads are a bother to prepare but are well worth the effort. Sweetbreads are the Thymus gland or pancreas of the animal. They are crisp on the outside and smooth inside when cooked right. [Images] character(0) [RecipeCategory] Veal [Keywords] ["Beef Organ Meats", "Lamb/Sheep", "Meat", "Canadian", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "1", "1", "6", "1/4", "2", "2", "1"] [RecipeIngredientParts] ["lamb sweetbreads", "veal sweetbreads", "salt", "vinegar", "bacon", "flour", "garlic powder", "butter"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 540.0 [FatContent] 49.1 [SaturatedFatContent] 18.4 [CholesterolContent] 76.8 [SodiumContent] 1812.1 [CarbohydrateContent] 14.4 [FiberContent] 0.7 [SugarContent] 0.7 [ProteinContent] 10.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Put Salt& vinegar in a saucepan with enough water to cover the sweet breads, bring to a boil. Add sweetbreads, cover and simmer for 20 minutes. Immediately drain and cover with cold water. Drain and cover with cold water. Remove all the membranes and tubes. Slice in half crosswise (you'll have 8 halves]. Dredge in flower& garlic. Heat butter& oil in a skillet. Saute the sweetbreads until browned3-5 minutes. Sprinkle with the bacon.
[Name] Asparagus Pasta Soup [AuthorId] 22898 [AuthorName] BeckyF [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-11-16T18:17:00Z [Description] Make and share this Asparagus Pasta Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "6", "4", "1/2", "2", "3", NA] [RecipeIngredientParts] ["penne pasta", "chicken broth", "asparagus", "parmesan cheese", "olive oil", "ground sage", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 404.1 [FatContent] 14.1 [SaturatedFatContent] 4.0 [CholesterolContent] 11.0 [SodiumContent] 1338.2 [CarbohydrateContent] 51.9 [FiberContent] 10.0 [SugarContent] 3.5 [ProteinContent] 20.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put broth in pan and bring to boil. Reduce heat to medium high. Add asparagus and cook about 8 t0 10 minutes. Stir in half of parmesan cheese. (more if desired]. Meanwhile, cook oil in medium fry pan, add sage. heat 2 to 3 minutes. Add oil, sage and pasta to chicken broth. Garnish with sprigs of sage and Parmesan cheese. add pepper to taste.
[Name] Steak with Onions (Bistec Encebollado) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-11-16T18:17:00Z [Description] Make and share this Steak with Onions (Bistec Encebollado) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Meat", "Cuban", "Caribbean", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1/4", "1/4", "2", "2", "4"] [RecipeIngredientParts] ["garlic", "black pepper", "adobo seasoning", "oregano", "vinegar", "boneless beef top loin steaks", "filet of beef", "onions"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 598.9 [FatContent] 38.2 [SaturatedFatContent] 13.4 [CholesterolContent] 152.0 [SodiumContent] 127.8 [CarbohydrateContent] 16.0 [FiberContent] 2.3 [SugarContent] 6.5 [ProteinContent] 45.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix garlic, black pepper, adobo, oregano and vinegar together and rub into steak. Heat oil in skillet on low, cook onions until barely cooked (keep crisp and white]. Remove onions and drain on paper towels. On high fry steaks rapidly on each side until brown. Serve with onions.
[Name] Coconut Balls (Coquitos) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-11-16T18:17:00Z [Description] Make and share this Coconut Balls (Coquitos) recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Coconut", "Fruit", "Nuts", "Cuban", "Caribbean", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1/2"] [RecipeIngredientParts] ["coconut in heavy syrup", "brown sugar", "vanilla extract", "white sugar"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 108.4 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.0 [CarbohydrateContent] 27.4 [FiberContent] 0.0 [SugarContent] 27.3 [ProteinContent] 0.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Drain syrup from coconut. Reserve syrup. Mix coconut, brown sugar, and vanilla in a medium size saucepan. Cook over medium heat for a few minutes then allow to cool. Make small balls on buttered cookie sheet and set aside. Mix coconut syrup and white sugar in small saucepan and cook over medium heat. Stir frequently until it becomes dark brown. Pour over balls and allow to cool.
[Name] Easy Ranch Chicken [AuthorId] 23846 [AuthorName] Angela3 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-11-16T18:17:00Z [Description] My kids love this recipe. It's flavorful and yet easy to make. I place baked potatoes in oven at the same time. Then use the rest of the dry ranch to make topping for the potatoes or salad. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/39/6/picjHPiXm.jpg" [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "0.5", "1", "2", NA, NA, NA, NA] [RecipeIngredientParts] ["boneless chicken breasts", "eggs", "salt", "pepper", "butter"] [AggregatedRating] 5.0 [ReviewCount] 24.0 [Calories] 391.8 [FatContent] 17.2 [SaturatedFatContent] 5.0 [CholesterolContent] 185.8 [SodiumContent] 324.5 [CarbohydrateContent] 19.6 [FiberContent] 1.2 [SugarContent] 1.8 [ProteinContent] 37.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix ranch dressing, salt, pepper and dry bread crumbs in 1 quart storage bag. Beat 2 eggs in bowl. Rinse and dredge chicken through egg then place in bag and shake until completely covered. Place in buttered 13x9-inch glass baking dish. Place a pat of butter on top of chicken. Cook at 375°F for 1 hour. Note: Can use already prepared ranch dressing. Omit eggs and dredge through dressing and then trough dry bread crumbs or crackers. Also can put crackers in dry bread crumbs to make crispier coating. Time may vary depending on the size of the breasts.
[Name] Peanut Butter Pie [AuthorId] 23099 [AuthorName] Happyclip1 [CookTime] PT14M [PrepTime] PT30M [TotalTime] PT44M [DatePublished] 2001-11-16T18:17:00Z [Description] Make and share this Peanut Butter Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "3", "2/3", "2", "1/2", "4", "3", "1", "9", "1"] [RecipeIngredientParts] ["powdered sugar", "peanut butter", "milk", "sugar", "butter", "salt", "cornstarch", "vanilla", "Cool Whip"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 736.1 [FatContent] 41.9 [SaturatedFatContent] 19.9 [CholesterolContent] 121.7 [SodiumContent] 550.4 [CarbohydrateContent] 80.7 [FiberContent] 2.4 [SugarContent] 53.8 [ProteinContent] 13.0 [RecipeServings] nan [RecipeYield] 1 nine inch pie [RecipeInstructions] Mix with pastry blender until crumbly , the peanut butter and powdered sugar. Sprinkle 3/4 of the mix into bottom of baked 9\" pie shell. In double boiler mix cornstarch, sugar, butter, milk and cook for 12 min . Stir egg yolks into a little mixture than add to the rest . Cook 2 more minutes or until thickened . Add vanilla . Pour over crumbs in pie shell & refrigerate . Top with cool whip and rest of the peanut butter crumble.
[Name] Turkey Tetrazzini [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-11-16T18:17:00Z [Description] Make and share this Turkey Tetrazzini 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/14/39/8/picSaH5Rf.jpg" [RecipeCategory] Poultry [Keywords] ["Meat", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "2", "1/2 - 1", "1", "1", "2", "2"] [RecipeIngredientParts] ["chicken", "turkey", "spaghetti", "celery", "onions", "bell peppers", "margarine", "sharp cheddar cheese", "mushroom", "chicken broth"] [AggregatedRating] 5.0 [ReviewCount] 43.0 [Calories] 448.0 [FatContent] 26.8 [SaturatedFatContent] 10.3 [CholesterolContent] 72.3 [SodiumContent] 783.4 [CarbohydrateContent] 26.9 [FiberContent] 1.6 [SugarContent] 2.9 [ProteinContent] 24.1 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Saute onions, celery, and peppers in margarine. Combine all ingredients in large bowl. Bake at 350 F. until bubbly (approximately 45 minutes]. Serve with Parmesan cheese. Fills 2 (9x13 inch] casserole pans. Can be halved.
[Name] Almond Clusters [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2001-11-16T18:17:00Z [Description] Make and share this Almond Clusters recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "6", "8", "3", "2"] [RecipeIngredientParts] "chocolate" [AggregatedRating] nan [ReviewCount] nan [Calories] 101.3 [FatContent] 6.5 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 41.4 [CarbohydrateContent] 9.8 [FiberContent] 1.6 [SugarContent] 7.6 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 24 clusters [RecipeInstructions] Whisk the egg whites until stiff gradually whisk in all of the sugar until thick and glossy. Fold in almonds and the essence. Place small mounds of the mixture onto a baking tray that has been lined with non stick baking paper. Bake at 325F for 35 minutes then remove and cool on a wire rack. Place the melted chocolate into a piping bag and pipe swirls of it onto the top of the clusters.
[Name] Authentic Caramel Sauce [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-11-16T18:17:00Z [Description] Make and share this Authentic Caramel Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Candy", "Dessert", "European", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "< 60 Mins", "For Large Groups", "Stove Top"] [RecipeIngredientQuantities] ["2", "3/4", "1/2", "1/4", "1", "1"] [RecipeIngredientParts] ["sugar", "water", "vanilla extract", "boiling water", "salt", "sweetened condensed milk"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 165.4 [FatContent] 1.9 [SaturatedFatContent] 1.2 [CholesterolContent] 7.2 [SodiumContent] 37.0 [CarbohydrateContent] 36.6 [FiberContent] 0.0 [SugarContent] 36.6 [ProteinContent] 1.7 [RecipeServings] 16.0 [RecipeYield] 2 cups [RecipeInstructions] Also need: instant read thermometer, pastry brush and a small bowl of cold water In a heavy 2 quart sauce pan combine sugar and 1/2 cup of water, cover with a snug fitting lid and heat over med-low stirring occasionally until sugar is dissolved. Once sugar has dissolved, brush down inside of pan with pastry brush and water to remove any traces of sugar from the sides of the pan. Remove lid from pan and increase heat to med-high. Do not stir mixture at this point. Mixture will boil until all water has evaporated, use pastry brush and cold water to keep the inside of the pan clean of any splashes. The danger here is that sugar will crystallize on the sides of the pan and set off a chain reaction that will crystallize the entire pot. Have a second pot of water boiling and your 1/4 cup measure with salt in it all ready to go as you'll need to work fast once the sugar has reached the desired temperature. Adjust heat so mixture is boiling gently, slowly raising heat to raise temperature of the sugar syrup. Boil mixture until it reaches 315°F. for a light caramel, 330°F. for a medium, 345°F. for a dark caramel. You can go as high as 360°F for a very dark and nutty tasting caramel, however it's a bit too much for the average caramel eater. Once caramel has reached the desired temperature immediately remove from heat as the temperature will continue to rise very rapidly, put on some heavy gloves, point pan away from you, or anyone else for that matter, and pour in the 1/4 cup of water mixed with the pinch of salt. This exciting step arrests the cooking and keeps the sugar from solidifying. The mixture will splatter for a few seconds then subside. I like to set the pan on the edge of a burner so it's tilted away, hold the lid with one hand, pour the water with the other and cover it FAST! When mixture cools to 220°F add the condensed milk and vanilla extract. Stir over a low heat until well combined. Pour mixture into your serving container (I use small, wide mouth mason jars] and fill pan with boiling water and return to stove. Allow it and your tools to boil for a few minutes and your clean-up will be a snap. Once you get the hang of it there will be just a couple splatters to clean up and you you'll be able to tell the temperature of the mixture by looking at the color. Store in the refrigerator. I've kept a single batch for three months-- it may last longer.
[Name] Coconut Macaroons [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-11-16T18:17:00Z [Description] Make and share this Coconut Macaroons 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/14/40/1/picyULbfe.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Coconut", "Fruit", "Nuts", "Low Protein", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["8", "10", "5", NA] [RecipeIngredientParts] ["coconut", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 149.0 [FatContent] 8.2 [SaturatedFatContent] 7.2 [CholesterolContent] 0.0 [SodiumContent] 20.0 [CarbohydrateContent] 18.8 [FiberContent] 2.1 [SugarContent] 16.7 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 18 macaroons [RecipeInstructions] Mix coconut, sugar and egg whites together in a saucepan. Heat gently, stirring with a wooden spoon until the mixture is warm but NOT hot. Remove from heat and leave until cold. Divide mixture into 18 mounds, setting them down on greased, floured baking trays. Top each mound with a half glace cherry. Bake 20 minutes at 350F until pale golden brown. Cool on a wire rack.
[Name] Cranberry Salad [AuthorId] 16676 [AuthorName] ann hugo [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-11-16T18:17:00Z [Description] was aunts recipe ..have made it for years ..and make it several times during the holidays ..it is fantastic..also make wounderful cranberry sauce served with thanksgiven turkey or ham or nay meat dish... [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Christmas", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["cranberries", "sugar", "water", "crushed pineapple", "pecans", "white seedless grapes", "red seedless grapes", "water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 500.4 [FatContent] 13.4 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 31.1 [CarbohydrateContent] 93.3 [FiberContent] 5.5 [SugarContent] 74.5 [ProteinContent] 8.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] in sauce pan add water and cranberries cook them until they pop. remove from stove add jello and sugar and 1 cup ice water cool. add pineapple, grapes ,pecans. put in fridge over night to set. serve.
[Name] Tropical Fruit Chicken [AuthorId] 6702 [AuthorName] Jennifer Michele [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2001-11-16T18:17:00Z [Description] Tasty change from everyday savory type meals. Add strawberries or other in season fruits for a change of pace. This recipe was originally found in 365 ways to cook chicken, but has been changed slightly to suit my families needs. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Fruit", "Meat", "Healthy", "Kid Friendly", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "4", "1/4 - 1/2", "2", "1", "1", "1", "3/4", "2", "1", NA] [RecipeIngredientParts] ["butter", "boneless skinless chicken breast halves", "garlic powder", "flour", "applesauce", "unsweetened pineapple chunks", "banana", "seedless grapes", "brown sugar", "ground cinnamon", "cooked brown rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 401.6 [FatContent] 13.4 [SaturatedFatContent] 7.8 [CholesterolContent] 99.0 [SodiumContent] 180.8 [CarbohydrateContent] 43.6 [FiberContent] 3.2 [SugarContent] 21.0 [ProteinContent] 28.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large skillet, melt 1/2 the butter over medium-high heat until hot. Sprinkle chicken with garlic powder, add to pan and cook until golden and no longer pink inside. Remove chicken from skillet to a plate. In the skillet, melt remaining 2 Tbls. Melt butter over medium heat. Stir in flour until well blended, stir and cook 1 minute. Stir in applesauce, pineapple chunks, pineapple juice, banana slices, grapes, brown sugar and cinnamon. Heat to boiling, stirring constantly. Reduce heat and cook for 1-2 minutes, until slightly thickened. Serve chicken over hot cooked rice and spoon sauce over all.

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