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[Name] Mulled Tea [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-11-16T18:17:00Z [Description] This is a great drink for a break between all the extra cooking chores you'll be doing over Christmas. Make a bunch of these at a time and store in a closed container. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/40/4/pic4JCE4t.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/40/4/picS0bCTu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/40/4/picq8OMPR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/40/4/picPy27EY.jpg"] [RecipeCategory] Beverages [Keywords] ["Lunch/Snacks", "Vegan", "< 15 Mins"] [RecipeIngredientQuantities] ["2 1/2", "3", "3", "1", "1/2", "1/4", NA, NA] [RecipeIngredientParts] ["cloves", "allspice berries", "cinnamon stick", "fresh lemon rind"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 1.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.1 [CarbohydrateContent] 0.3 [FiberContent] 0.2 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 1 teabag [RecipeInstructions] Place all the contents on the spread out cheesecloth. Bring corners together and tie with a string. To brew place tea bag in a mug and add 6 oz boiling water. Steep 4-5 minutes.
[Name] Emeril Lagasse's Red Rooster Punch [AuthorId] 20371 [AuthorName] Lennie [CookTime] nan [PrepTime] PT24H [TotalTime] PT24H [DatePublished] 2001-11-16T18:17:00Z [Description] Make and share this Emeril Lagasse's Red Rooster Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Cajun", "Creole", "European", "Low Protein", "Low Cholesterol", "Healthy", "Christmas", "Thanksgiving", "Weeknight", "No Cook", "Beginner Cook", "Freezer", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "2"] [RecipeIngredientParts] ["cranberry juice cocktail", "vodka"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 1088.7 [FatContent] 1.0 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 20.4 [CarbohydrateContent] 142.2 [FiberContent] 0.8 [SugarContent] 129.0 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 2 quarts [RecipeInstructions] Combine all of the ingredients in a large plastic container; freeze for several hours. It will not freeze solid but will achieve the consistency of a slushy. Scoop into punch cups or wine glasses and serve.
[Name] Harry's Coffee Break Cinnamon Cake [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2001-11-16T18:17:00Z [Description] This is my brother's recipe and he says it's really good! I don't know cause he hasn't made it for me--Hint Hint. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/40/6/pic3srIWs.jpg" [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Fruit", "Nuts", "Canadian", "< 60 Mins", "Oven", "Freezer"] [RecipeIngredientQuantities] ["3/4", "1/2", "1", "1/4", "1", "1", "2", "1", "1 1/2", "2 1/2", "1/2"] [RecipeIngredientParts] ["brown sugar", "cinnamon", "margarine", "brown sugar", "vanilla", "eggs", "milk", "flour", "baking powder", "salt"] [AggregatedRating] 5.0 [ReviewCount] 28.0 [Calories] 3269.5 [FatContent] 119.0 [SaturatedFatContent] 23.9 [CholesterolContent] 457.2 [SodiumContent] 3682.7 [CarbohydrateContent] 508.1 [FiberContent] 15.6 [SugarContent] 324.1 [ProteinContent] 58.3 [RecipeServings] nan [RecipeYield] 1 nine x nine inch cake [RecipeInstructions] ["Cream together sugar, vanilla and margarine.", "Add eggs and milk; beat well.", "Mix flour, baking powder and salt.", "Slowly stir in the dry ingredients (do not overhandle].", "Grease a 9x9-inch pan and pour in half of the batter.", "Top with half of the nut mixture.", "Pour in remaining batter.", "Top with remaining nut mixture.", "Bake in 375°F for about 25 minutes or until a knife comes out clean when inserted in the middle.", "Cool for 10 minutes and then remove from pan and cool on a wire rack." ]
[Name] GAAaaarlic Jelly [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-11-16T18:17:00Z [Description] If you like you can add a drop of food coloring. This is wonderful on a sandwich, with roast beef or any meat or veggie. I don't care for it on Orange sherbet but most other things I do!!! [Images] character(0) [RecipeCategory] Jellies [Keywords] ["Canadian", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 30 Mins", "Canning", "Easy"] [RecipeIngredientQuantities] ["2", "1", "3", "1/2", "6"] [RecipeIngredientParts] ["butter", "garlic", "sugar", "apple cider vinegar"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 886.3 [FatContent] 7.8 [SaturatedFatContent] 4.9 [CholesterolContent] 20.4 [SodiumContent] 59.9 [CarbohydrateContent] 208.1 [FiberContent] 1.6 [SugarContent] 200.2 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 3 cups of jelly [RecipeInstructions] In a large saucepan combine butter& garlic. Cook stirring constantly until the garlic is light& golden in color (3-4 Minutes]. Add sugar& vinegar, stirring until the sugar dissolves and the mixture comes to a boil. Stir in the pectin. Boil 1 minute, stirring constantly. Remove from heat. Skim foam from the top of jelly. Pour into sterilized jars and seal.
[Name] Candy Coated Pecans [AuthorId] 16676 [AuthorName] ann hugo [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-11-16T18:17:00Z [Description] A wonderful snack--for parties or a treat for the family--give as gifts. You will love these and they keep real good. [Images] character(0) [RecipeCategory] Christmas [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2 - 1", "1", "2", "2"] [RecipeIngredientParts] ["salted butter", "unsalted butter", "sugar", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 521.0 [FatContent] 41.3 [SaturatedFatContent] 4.9 [CholesterolContent] 0.0 [SodiumContent] 195.5 [CarbohydrateContent] 38.6 [FiberContent] 3.5 [SugarContent] 34.8 [ProteinContent] 4.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Beat egg whites until stiff. In preheated oven (300°F], melt margarine or butter on a cookie sheet. Put pecans in egg white, coat them real good, and then coat them with the sugar. Bake 15 minutes on one side, then turn and bake 15 minutes longer. Remove to towel to cool. Enjoy.
[Name] Spinach Strawberry Salad [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] nan [PrepTime] PT45M [TotalTime] PT45M [DatePublished] 2001-11-16T18:17:00Z [Description] Spinach and strawberries what an odd combination for a recipe. That is what I thought before trying this the first time. Now I get many requests to bring this for dinner parties. The raspberry wine vinegar adds a marvelous taste, and compliments the first two ingredients. This salad is very eye pleasing in crystal. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/40/9/picIp78wI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/40/9/picuBStY5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/40/9/pic9l8mRj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/40/9/picbLgURQ.jpg"] [RecipeCategory] Strawberry [Keywords] ["Spinach", "Berries", "Greens", "Fruit", "Vegetable", "< 60 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/3", "1/2", "1", "3/4", "2"] [RecipeIngredientParts] ["spinach", "strawberry", "pecans", "raspberry red wine vinegar", "sugar", "sugar substitute", "dry mustard", "poppy seeds"] [AggregatedRating] 5.0 [ReviewCount] 167.0 [Calories] 308.4 [FatContent] 26.1 [SaturatedFatContent] 3.1 [CholesterolContent] 0.0 [SodiumContent] 45.7 [CarbohydrateContent] 19.2 [FiberContent] 3.0 [SugarContent] 15.2 [ProteinContent] 2.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Toast pecans over low heat, set aside to cool. Combine dressing ingredients and shake well. Toss and garnish with a few sliced strawberries. Serve immediately. (Thanks to Chef #320254's review I'm updating this] If you'd like, use a high speed mini-mixer to emulsify the dressing. Roland, makes a Raspberry Flavored Wine Vinegar.
[Name] Rosemary White Beans [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] PT1H50M [PrepTime] PT24H [TotalTime] PT25H50M [DatePublished] 2001-11-17T10:16:00Z [Description] Make and share this Rosemary White Beans 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/14/41/0/picbSkGbH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/41/0/picwn6zHr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/41/0/piculOq0x.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/41/0/picGWMs6p.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/41/0/piceQuTEd.jpg" ] [RecipeCategory] Beans [Keywords] ["Low Cholesterol", "Kid Friendly", "Winter", "Weeknight", "Stove Top"] [RecipeIngredientQuantities] ["2", "3/4", "1", "1", "4", "4", "2", "2", NA, NA] [RecipeIngredientParts] ["dried white beans", "bacon", "onion", "garlic", "water", "fresh rosemary", "unsalted butter", "kosher salt", "fresh ground pepper"] [AggregatedRating] 5.0 [ReviewCount] 22.0 [Calories] 307.7 [FatContent] 10.9 [SaturatedFatContent] 4.4 [CholesterolContent] 20.4 [SodiumContent] 297.1 [CarbohydrateContent] 36.8 [FiberContent] 8.1 [SugarContent] 3.8 [ProteinContent] 16.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cover the beans with cold water and soak overnight in the refrigerator. They will double in size so use a lot of water. Heat the bacon in a large pot over medium heat, until the fat is rendered and the bacon is crisp, about 8-10 minutes. Add the onions and cook 8-10 minutes until soft. Add the garlic and cook 1 minute. Then add the chicken stock and water til simmering. Drain beans of their water and add to pot. Cook on medium heat until soft, about 1 1/2 hours. There will be just enough liquid in the pot so it is frothy-- if necessary turn up the heat to reduce the liquid. Stir in the rosemary and butter, and season to taste before serving.
[Name] Breakfast Burrito [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT7M [PrepTime] PT8M [TotalTime] PT15M [DatePublished] 2001-11-17T10:16:00Z [Description] Make and share this Breakfast Burrito recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "Tex Mex", "Southwestern U.S.", "Mexican", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] [NA, "2", "1/2", "1/3", "1", "1", "1", "1"] [RecipeIngredientParts] ["onions", "green chili", "egg substitute", "fat-free monterey jack cheese", "pepper", "10-inch 98% fat-free flour tortilla"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 48.5 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 160.2 [CarbohydrateContent] 4.0 [FiberContent] 0.4 [SugarContent] 2.7 [ProteinContent] 8.3 [RecipeServings] 1.0 [RecipeYield] 1 Burrito [RecipeInstructions] Lightly coat a nonstick skillet with cooking spray. Cook the onion and chilies in the skillet over medium heat for 3 minutes, stirring constantly. In a small bowl, whisk together egg substitute, cheese, pepper, and Tabasco (if using]. Pour into skillet and scramble for 3 to 4 minutes, until the eggs are done to taste, but not dry. Place the egg mixture along one-third of the tortilla, about 2 inches away from the bottom. Fold up the lower edge, and then roll from the side to form a burrito. Eat immediately or wrap in a napkin or aluminum foil to eat out of hand while waiting for the school bus or commuting to work.
[Name] Sweet Potato Casserole w/Coconut Pecan topping [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-11-17T10:16:00Z [Description] My partner's wife sent this last year to our Thanksgiving luncheon at work. It was hit there and a hit at my house. I just love it! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/41/2/GVybVzdPQHlFccOzIlqL-Sweet-Potato-Casserole-w-coconut-pecan-topping.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/41/2/uSJp07SZSumqF6yNBBp4_FullSizeRender.jpg"] [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Coconut", "Fruit", "Vegetable", "Nuts", "Kid Friendly", "Potluck", "Christmas", "Thanksgiving", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "1/4", "1", "1/2", "2", NA, "1", "1/3", "1", "1/3", "1/3"] [RecipeIngredientParts] ["sweet potatoes", "sugar", "vanilla", "half-and-half", "eggs", "salt", "coconut", "brown sugar", "pecans", "flour", "butter"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 406.4 [FatContent] 27.4 [SaturatedFatContent] 13.3 [CholesterolContent] 78.8 [SodiumContent] 122.4 [CarbohydrateContent] 37.7 [FiberContent] 5.2 [SugarContent] 19.4 [ProteinContent] 5.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix all of the casserole ingredients in a mixer until smooth, then spread in a buttered dish. Mix well topping ingredients and add melted butter. Sprinkle on top of the potatoes. Bake at 375 for 25 minutes.
[Name] Sweet Potato & Cranberry Layer Cake with Orange Cream Cheese Frosting [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] PT2H30M [PrepTime] PT1H30M [TotalTime] PT4H [DatePublished] 2001-11-17T10:16:00Z [Description] A fair amount of work, but certainly delicious. Cranberries and walnuts are yummy and unexpected in the cake. I must say the sweet potatoes sounded more interesting than they were actually tasted, but it was still a great cake. A great fall cake. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Vegetable", "Winter", "Christmas", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "2", "1", "1/2", "1/4", "1", "1", "1", "4", "2/3", "2/3", "1", "1/2", "3 1/4", "2", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["sweet potatoes", "cake flour", "baking soda", "baking powder", "ground cinnamon", "ground ginger", "salt", "ground cloves", "sugar", "brown sugar", "eggs", "walnuts", "dried cranberries", "cream cheese", "unsalted butter", "powdered sugar", "vanilla extract", "dried cranberries", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 795.7 [FatContent] 40.2 [SaturatedFatContent] 12.5 [CholesterolContent] 111.6 [SodiumContent] 497.7 [CarbohydrateContent] 104.4 [FiberContent] 3.9 [SugarContent] 71.1 [ProteinContent] 8.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees F. Prick potatoes and roast until soft, about 1 hour. Let cool, and then peel and mash. Measure 2 cups mashed potatoes and reduce oven to 350. Butter and flour 2 9 inch cake pans. Line bottom with parchment. Sift flour and next 6 ingredients together in a bowl. In large bowl whisk together oil and sugars til smooth. Whisk in one egg at a time, then add potatoes. Whisk in flour in 3 additions. Stir in cranberries and walnuts. Divide cake mixture into the 2 pans and bake for 30 minutes until a toothpick in the center comes out clean. Cool completely on wire racks. For the Frosting: Use an electric mixer to beat cream cheese and butter til fluffy. Add powdered sugar, then orange juice and vanilla. Place one cake on platter flat side up and frost top. Place next layer on top, with its flat side down. Frost entire cake and use extra walnuts and cranberries to garnish as a ring around the top of the cake. Chill at least 2 hours to set the cake.
[Name] Spinach Gratin [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2001-11-17T10:16:00Z [Description] This is great because it can be made up completely ahead and just bake it for 20 minutes for a terrific side dish. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/41/5/picox7LBl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/41/5/pic05hUjl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/41/5/picHapLCJ.jpg"] [RecipeCategory] Vegetable [Keywords] ["Winter", "Christmas", "Thanksgiving", "< 60 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["4", "4", "1/4", "1/4", "1", "2", "5", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["unsalted butter", "yellow onions", "flour", "nutmeg", "heavy cream", "milk", "frozen chopped spinach", "parmesan cheese", "kosher salt", "ground black pepper", "gruyere cheese"] [AggregatedRating] 5.0 [ReviewCount] 37.0 [Calories] 248.5 [FatContent] 17.3 [SaturatedFatContent] 10.3 [CholesterolContent] 55.3 [SodiumContent] 841.7 [CarbohydrateContent] 14.8 [FiberContent] 4.4 [SugarContent] 3.2 [ProteinContent] 11.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425. Melt the butter in sauté pan over medium heat. Add the onions and sauté about 15 minutes, until translucent. Add the flour and nutmeg and cook stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Add salt and pepper. Squeeze as much liquid as possible from the spinach. Add the spinach to the sauce. Add 1/2 cup of the cheese, mix well. Transfer to a baking dish and sprinkle with the remaining cheese and gruyere on top. Bake for 20 minutes until hot and bubbly.
[Name] Vegan Apple Pie [AuthorId] 9240 [AuthorName] Lindsey Lawrence [CookTime] PT40M [PrepTime] PT45M [TotalTime] PT1H25M [DatePublished] 2001-11-17T10:16:00Z [Description] This recipe came from "How it all Vegan" and it turned out beatifully. When I made this pie, I made two pie crusts in order to have enough to make a lattice for the top. It was oh so pretty! I found that the wheat flour thickens up the filling--the first time I made this pie, it was very liquidy, but still yummy. Enjoy and happy cooking. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/41/6/piczdxFxd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/41/6/picgHYRze.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/41/6/14416.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Grains", "Apple", "Fruit", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1/2", "3/4", "1 -2", "2", "2 1/2", "1", "1 -2"] [RecipeIngredientParts] ["apples", "raisins", "maple syrup", "lemon juice", "cinnamon", "cornstarch", "arrowroot", "whole wheat flour"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 386.1 [FatContent] 10.4 [SaturatedFatContent] 2.6 [CholesterolContent] 0.0 [SodiumContent] 162.2 [CarbohydrateContent] 74.6 [FiberContent] 6.8 [SugarContent] 46.1 [ProteinContent] 2.6 [RecipeServings] 6.0 [RecipeYield] 1 pie [RecipeInstructions] Preheat oven to 350. Prepare apples. Boil water in a large pot and add apples and raisins. Turn down heat to medium and simmer apples and raisins for 10 minutes or until soft. Save 1/4 cup of water used for cooking apples for later use. Drain apples and place in large bowl. Mix apples with maple syrup, cinnamon, and lemon juice. Set aside. In a saucepan, add\"applewater\" and corn starch. Stir continuously until mixture is thick, then add to apple mix. Lastly, add whole wheat flour to mixture. Stir well and carefully. Pour final mixture into the pie crust and bake on 350 for 30 minutes, or until brown.
[Name] Ginger Swing [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 2001-11-17T10:16:00Z [Description] This is a sweet drink invented at a BBQ hot tub party, it tastes extra special in warm weather on a cold night [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", NA] [RecipeIngredientParts] ["blue curacao", "ginger ale"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] "Pour curacao over ice in a highball glass, then fill the rest of the way up with ginger ale."
[Name] Broiled Apples and Pears with Rosemary [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-11-17T10:16:00Z [Description] Make and share this Broiled Apples and Pears with Rosemary 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/14/41/8/picuklSiE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/41/8/piccXs8d4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/41/8/pic8Agunf.jpg"] [RecipeCategory] Apple [Keywords] ["Pears", "Fruit", "Low Protein", "Vegan", "Low Cholesterol", "Winter", "Christmas", "Thanksgiving", "Broil/Grill", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "4", "1/4", "1", NA] [RecipeIngredientParts] ["fuji apples", "bosc pears", "extra virgin olive oil", "fresh rosemary", "fresh rosemary"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 158.9 [FatContent] 7.0 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 2.0 [CarbohydrateContent] 26.4 [FiberContent] 5.0 [SugarContent] 18.2 [ProteinContent] 0.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat broiler. Brush 2 baking sheets with olive oil. Gently toss apples and pears in oil and rosemary. Arrange fruit in single layer on the 2 sheets. Broil until fruit is tender, about 5 minutes. Watch closely or it will burn-- you may need to turn the sheets to avoid burning. Transfer fruit to platter, sprinkle with pepper and a pinch of salt if you wish. Garnish with rosemary sprigs. Can be made ahead and served at room temperature.
[Name] Mushroom & Chicken Appetizers [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-11-17T10:16:00Z [Description] A "Do Ahead" appetizer. The puffs can be room temperature when you fill them. Fill them just before serving. These would also be nice with the filling heated [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/41/9/picKf7Ftt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/41/9/picsa4CJu.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Canadian", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "1", "1/4", "1", "2", "1/3", "1", "1/2", "2"] [RecipeIngredientParts] ["frozen puff pastry", "fresh mushrooms", "onion", "Worcestershire sauce", "mayonnaise", "lemon pepper", "lemon rind", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 102.5 [FatContent] 6.8 [SaturatedFatContent] 1.7 [CholesterolContent] 3.7 [SodiumContent] 78.2 [CarbohydrateContent] 7.8 [FiberContent] 0.3 [SugarContent] 0.3 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 48 appetizers [RecipeInstructions] Mix all the ingredients, except puff pastry, together and refrigerate until ready to use; blend well. Preheat oven to 350°F. Unfold the puff pastries and cut into 2\" round circles or roll out the pastry to approximately 1/4\" thickness. Place circles on lightly greased cookie sheet and bake for 15-20 minutes. Cool slightly and cut off the tops, scoop out a bit of the soft pastry inside. Fill with chicken mixture, replace tops and serve.
[Name] Vegan Soy Meatball Stroganoff [AuthorId] 9240 [AuthorName] Lindsey Lawrence [CookTime] PT35M [PrepTime] PT45M [TotalTime] PT1H20M [DatePublished] 2001-11-17T10:16:00Z [Description] When you crave a rich, creamy meal, try this one. The soyballs take on a flavor of their own and really add to this dish. Use seminola noodles instead of the curly egg noodles you find in the store to keep it vegan. Double the recipe if you are cooking for more than three. [Images] character(0) [RecipeCategory] Grains [Keywords] ["Soy/Tofu", "Beans", "Vegan", "Kosher", "Potluck", "Weeknight", "Broil/Grill", "Oven", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "1/2", "3/4", "1", "1/4", "1/3", "1", "3", "3/4 - 1", "6", "1/4", "1/4", "1/4", "1/3", "6"] [RecipeIngredientParts] ["olive oil", "cider vinegar", "soymilk", "ketchup", "Dijon mustard", "garlic", "sweet onion", "garlic", "whole wheat flour", "white wine", "nutmeg", "nutritional yeast", "basil leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 186.7 [FatContent] 2.9 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 349.4 [CarbohydrateContent] 30.5 [FiberContent] 6.6 [SugarContent] 8.4 [ProteinContent] 11.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400. Add vinegar to soymilk; set aside in small cup. Mix next five ingredients in a large bowl. Form small soyballs and place on a oil prepped pan. Bake for 10 minutes; broil until tops are brown--watch carefully. Meanwhile, saute onions and garlic in a saucepan on medium heat. Add flour and stir for a couple of minutes; then add wine and nutmeg. Cooking at a simmer, slowly add half of the soymilk/vinegar mixture and stir. Add the remaining half along with the nutritional yeast, stirring constantly. Add basil and soyballs to saucepan and simmer until ready to serve.
[Name] Green beans with garlic butter [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-11-17T10:16:00Z [Description] Make and share this Green beans with garlic butter recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/42/1/piclGehyz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/42/1/pic931kKr.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Free Of...", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["9", "1 1/2", "2", "1"] [RecipeIngredientParts] ["green beans", "unsalted butter", "garlic", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 60.2 [FatContent] 4.5 [SaturatedFatContent] 2.8 [CholesterolContent] 11.4 [SodiumContent] 4.7 [CarbohydrateContent] 5.0 [FiberContent] 1.8 [SugarContent] 2.1 [ProteinContent] 1.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook beans according to package directions. In a separate bowl, combine butter, garlic and pepper. Drain beans; place in serving bowl. Add butter mixture; toss to coat evenly. Serve immediately.
[Name] Salami and Parmesan Pinwheels [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] PT15M [PrepTime] PT40M [TotalTime] PT55M [DatePublished] 2001-11-17T10:16:00Z [Description] Adapted from a Bon Appetit recipe. These are super easy to make and look spectacular. Great way to make a big impression easily. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "3/4", "3/4", "1/4", "1", "2", "2", "1", NA] [RecipeIngredientParts] ["parmesan cheese", "dried thyme", "dried oregano", "pepper", "frozen puff pastry", "Dijon mustard", "egg"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 302.5 [FatContent] 21.1 [SaturatedFatContent] 6.6 [CholesterolContent] 45.0 [SodiumContent] 406.0 [CarbohydrateContent] 19.6 [FiberContent] 0.9 [SugarContent] 0.6 [ProteinContent] 8.7 [RecipeServings] 6.0 [RecipeYield] 60 pieces [RecipeInstructions] Mix cheese and spices in bowl. Cut pastry in half the long way. Spread half of the mustard on one of the pastry halves leaving a 1 inch border on one of the long sides. Place half of the salami in a thin layer over the mustard. Sprinkle half of the cheese over the salami. Brush the plain border with the egg. Starting opposite the plain border roll up the pastry and sealing at the egg-edge. Transfer to baking sheet seam-side down. Repeat with other sheet. Refrigerate for at least 30 minutes. Preheat oven to 400 degrees F. Cut rolls into 1/4 inch thick pieces. Spray cooking sheet with nonstick spray and place pinwheels on sheet. Bake 15 minutes until golden.
[Name] Fruit Dip [AuthorId] 8714 [AuthorName] Debra Stuart [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-11-17T10:16:00Z [Description] Make and share this Fruit Dip 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/14/42/3/pic8ge0BU.jpg" [RecipeCategory] Cheese [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1"] [RecipeIngredientParts] ["cream cheese", "brown sugar", "vanilla"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 103.6 [FatContent] 7.9 [SaturatedFatContent] 5.0 [CholesterolContent] 24.9 [SodiumContent] 69.4 [CarbohydrateContent] 6.1 [FiberContent] 0.0 [SugarContent] 5.5 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 10 oz [RecipeInstructions] "mix all together well."
[Name] Beef Liver and Onions With White Wine [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-11-17T10:16:00Z [Description] Make and share this Beef Liver and Onions With White Wine 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/14/42/4/PDuy1QoZSdyqr5t21HT4_Beef%20Liver%20n%20Onions%20with%20white%20wine.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/42/4/5zfLU2tTGigVDZ6SinYo_15090043970061924976181.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/42/4/pic6kyUXH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/42/4/picRJQMms.jpg" ] [RecipeCategory] Beef Organ Meats [Keywords] ["Beef Liver", "Meat", "High Protein", "High In...", "Winter", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/4", "1/2", "1/8", "1", "1/4 - 1/2", NA, "2", "1 -2", "1/2", "1/4", "1"] [RecipeIngredientParts] ["flour", "salt", "pepper", "beef liver", "butter", "onions", "fresh sage", "dry white wine", "Italian parsley"] [AggregatedRating] 5.0 [ReviewCount] 25.0 [Calories] 957.9 [FatContent] 35.1 [SaturatedFatContent] 16.4 [CholesterolContent] 1507.3 [SodiumContent] 1045.7 [CarbohydrateContent] 39.7 [FiberContent] 2.4 [SugarContent] 4.8 [ProteinContent] 111.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine flour, salt and pepper in bag. Slice the liver into 1/2 inch strips and shake in bag of seasonings to coat. Set aside. Heat skillet with 2-3 tablespoons of butter and a dash of oil. Saute the onions on medium heat until tender and glossy. Transfer to side dish and sprinkle with sage, salt and pepper. Return skillet to high heat, add 3-4 tablespoons butter and dash of oil. Add liver and sear 5 minutes until brown. Inside meat should be slightly pink. Return onions to pan til heated. Remove liver and onions from pan and plate. Use stock and wine to deglaze pan and reduce liquid til you have a thickened sauce. Pour over liver and onions, sprinkle with parsley and serve.
[Name] Vegan Eggnog [AuthorId] 20371 [AuthorName] Lennie [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-11-17T10:16:00Z [Description] I have not tried this, but I know we have vegans here at Zaar and thought this holiday recipe would be appreciated. Hope it's good! [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Canadian", "Vegan", "Christmas", "< 15 Mins", "No Cook", "Beginner Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["2", "16", "4", "1/4", "2", "1/4", "1/2 - 1", NA] [RecipeIngredientParts] ["soft silken tofu", "vanilla-flavored soymilk", "vanilla extract", "white sugar", "brown sugar", "ground turmeric", "rum", "brandy", "nutmeg"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 84.4 [FatContent] 2.0 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 5.3 [CarbohydrateContent] 12.1 [FiberContent] 0.1 [SugarContent] 10.8 [ProteinContent] 3.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In blender or food processor, combine all ingredients except nutmeg; blend thoroughly, stopping occasionally to scrape down sides of bowl. Serve well-chilled and dusted with nutmeg.
[Name] Hot Water Pie Crust [AuthorId] 9240 [AuthorName] Lindsey Lawrence [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2001-11-17T10:16:00Z [Description] Make and share this Hot Water Pie Crust recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Grains", "Vegan", "Kosher", "Potluck", "< 60 Mins", "For Large Groups", "Oven", "Refrigerator", "Freezer", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3/4", "2", "1/4", "3"] [RecipeIngredientParts] ["vegetable shortening", "soy margarine", "boiling water", "baking powder", "salt", "all-purpose flour"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 201.0 [FatContent] 13.3 [SaturatedFatContent] 3.8 [CholesterolContent] 0.0 [SodiumContent] 85.6 [CarbohydrateContent] 18.0 [FiberContent] 0.6 [SugarContent] 0.1 [ProteinContent] 2.4 [RecipeServings] 16.0 [RecipeYield] 2 crusts [RecipeInstructions] In a large bowl, add the first three ingredients and mix until creamy. This might take a couple of minutes; be patient. Add the remaining ingredients and mix until dough forms. Knead dough for two minutes. Wrap dough in wax paper and chill in the fridge for a minimum of three hours and a maximum of 24 hours. Makes two crusts or one crust with a lattice design on top.
[Name] Lamb's Wool (Hot mulled beer with Apples) [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT34M [PrepTime] PT10M [TotalTime] PT44M [DatePublished] 2001-11-17T10:16:00Z [Description] For this recipe you can chop the apples as coarse or as fine as you like. It's a great drink after building that Snow Bunny(snow person, snow boy, snow girl???) [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Apple", "Fruit", "Canadian", "Low Protein", "Low Cholesterol", "Healthy", "Winter", "< 60 Mins", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "3", "3", "1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["apples", "butter", "dark beer", "brown sugar", "cinnamon", "ginger", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 232.1 [FatContent] 6.0 [SaturatedFatContent] 3.7 [CholesterolContent] 15.3 [SodiumContent] 55.8 [CarbohydrateContent] 34.0 [FiberContent] 1.9 [SugarContent] 24.9 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350f and place apples and butter in a baking dish Bake 30 minutes (you can do a batch or two of the apples ahead so you have them on hand when you want to do the Lamb's Wool Drinks]. In a large saucepan combine, apples, beer, brown sugar and spices. Heat until just hot& serve.
[Name] Mulled Holiday Tea [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-11-17T10:16:00Z [Description] Adds a pretty coloured glass of tea, or in a regular teacup, to a buffet table. Nice taste. from Better homes and gardens [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/42/8/picYVWiba.jpg" [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Canadian", "Winter", "Christmas", "Thanksgiving", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["7", "4", "4", "2", "1/2", "3", "1", "1/4"] [RecipeIngredientParts] ["boiling water", "dry red wine", "brown sugar", "cinnamon sticks", "whole cloves", "cardamom seed"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 109.3 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 9.7 [CarbohydrateContent] 20.1 [FiberContent] 0.3 [SugarContent] 18.1 [ProteinContent] 0.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Place tea bags in a 4 quart dutch oven.", "Pour the boiling water over tea bags.", "Let steep 5 minutes.", "remove bags and discard.", "Stir in apple juice, wine and brown sugar.", "Make a spice bag of cinnamon stick, cloves and cardamom in a double thick 6 inch square picece 100% cotton cheesecloth.", "Bring corners to gether and tiewith a clean string.", "Add spice bag to tea mixture.", "Bring just to boiling, reduce heat.", "Simmer covered for 10 minutes.", "Discard spice bag.", "Transfer tea to a heatproof serving carafe or pot." ]
[Name] Absolutely Cranberry Smash [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 2001-11-17T10:16:00Z [Description] Make and share this Absolutely Cranberry Smash 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/14/42/9/pic1gZeco.jpg" [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "4", "2", NA] [RecipeIngredientParts] ["Absolut vodka", "cranberry juice cocktail", "ginger ale"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 213.4 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 7.1 [CarbohydrateContent] 20.8 [FiberContent] 0.0 [SugarContent] 18.9 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Stir ingredients together. Serve over ice.
[Name] Ginger Spice [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 2001-11-17T10:16:00Z [Description] Make and share this Ginger Spice 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/14/43/0/picbiOP1r.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/43/0/picRlk610.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/43/0/pic7SrnAz.jpg"] [RecipeCategory] Beverages [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", NA, NA] [RecipeIngredientParts] ["spiced rum", "ginger ale"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 132.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.6 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Pour spiced rum over ice in highball glass. Fill with ginger ale.
[Name] Baked Spaghetti [AuthorId] 17721 [AuthorName] jean1 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-11-17T10:16:00Z [Description] Very easy dish. Comes in handy during holidays. Can be put together and baked later. Its a nice change from regular spaghetti. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Spaghetti", "Meat", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", NA, "1", "1", "2", "1", "2", "1", "1", "1/2 - 1"] [RecipeIngredientParts] ["onion", "green pepper", "butter", "chopped tomatoes", "mushroom", "ground beef", "dried oregano", "spaghetti", "cheddar cheese", "water", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 408.1 [FatContent] 20.4 [SaturatedFatContent] 9.7 [CholesterolContent] 62.0 [SodiumContent] 537.3 [CarbohydrateContent] 34.2 [FiberContent] 2.9 [SugarContent] 4.3 [ProteinContent] 22.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["In large skillet,saute onion,green pepper in butter until tender but not brown.", "Add tomatoes,mushrooms,olives,ground beef,oregano.", "Simmer,uncovered for 10 minutes.", "Place half of cooked spaghet in a greased 13x9x2 baking dish (greased].", "Top with half the meat sauce.", "Sprinkle with 1 cup cheese.", "Add remaining spaghetti.", "Add remaining sauce.", "Add remaining cheese.", "Mix soup with 1 cup water until smooth,pour over casserole.", "Sprinkle with parmesan cheese.", "Bake covered for 1 hour at 350,or heated through and bubbly." ]
[Name] Strawberry Country Cake [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-11-17T10:16:00Z [Description] This is easy and it looks rustic and lovely. A terrific summer dessert. From Ina Garten's Barefoot Contessa's Parties [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/43/2/piccGdyDs.jpg" [RecipeCategory] Dessert [Keywords] ["Strawberry", "Berries", "Fruit", "Kid Friendly", "Spring", "Summer", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "2", "4", "3/4", "1/2", "1/2", "1/2", "2", "1/4", "1/2", "1", "1", "3", "1/2", "1"] [RecipeIngredientParts] ["unsalted butter", "sugar", "eggs", "sour cream", "lemon, zest of", "orange zest", "vanilla extract", "all-purpose flour", "cornstarch", "kosher salt", "baking soda", "heavy whipping cream", "sugar", "vanilla extract", "fresh strawberries"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 919.1 [FatContent] 47.1 [SaturatedFatContent] 28.1 [CholesterolContent] 254.3 [SodiumContent] 494.8 [CarbohydrateContent] 116.5 [FiberContent] 2.4 [SugarContent] 77.1 [ProteinContent] 10.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 degrees F. Butter and flour 2 8-inch cake pans. Cream the butter and sugar on high speed until fluffy. On medium speed add the eggs one at a time, then sour cream, zests and vanilla. Mix well. Sift together the remaining dry ingredients. Add the dry mixture to the mix slowly on low speed. Mix until smooth. Bake for 40-45 minutes until a toothpick comes out clean. Let cool completely. Reserve one cake for later. To make the filling for one cake, whip the cream until firm. Add the sugar and vanilla. Slice the cake in half to make two rounds. Place the bottom half on the platter and spread half of the whipped cream on top and cover with most of the strawberries. Place the second half on top, and repeat with the cream and decorate with the rest of the strawberries.
[Name] Sauteed Fresh Corn [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] PT10M [PrepTime] PT3M [TotalTime] PT13M [DatePublished] 2001-11-17T10:16:00Z [Description] For when you are sick of eating off the ear but just can't get enough corn. It is impossible to go back to canned as a side after you have this. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/43/3/picVvau9H.jpg" [RecipeCategory] Vegetable [Keywords] ["Spring", "Summer", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["6", "2 1/2", "1", "1/4"] [RecipeIngredientParts] ["corn", "unsalted butter", "kosher salt", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 37.0 [Calories] 233.9 [FatContent] 9.9 [SaturatedFatContent] 4.9 [CholesterolContent] 19.1 [SodiumContent] 584.1 [CarbohydrateContent] 37.2 [FiberContent] 4.3 [SugarContent] 8.0 [ProteinContent] 6.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Remove the husks and silk from the corn. Holding the cob straight up on the cutting board cut off the kernels and close as possible to the cob. You should have about 5 cups of kernels. Melt the butter in a large sauté pan over medium low. Add the corn, salt and pepper and sauté uncovered for 8 to 10 minutes stirring occasionally until the starchiness is gone.
[Name] Absolutly Screwed Up [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 2001-11-17T10:16:00Z [Description] Make and share this Absolutly Screwed Up recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1 1/2", NA] [RecipeIngredientParts] ["Absolut citron vodka", "triple sec", "ginger ale"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 118.5 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.9 [CarbohydrateContent] 4.7 [FiberContent] 0.1 [SugarContent] 3.8 [ProteinContent] 0.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Shake it up it tastes better that way, but you can stir it if you want. 6 of those and you will be wasted for the rest of the night.
[Name] Squirnip [AuthorId] 8257 [AuthorName] marj mcmurray [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-11-17T10:38:00Z [Description] Make and share this Squirnip recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Canadian", "Low Protein", "Low Cholesterol", "Healthy", "Potluck", "Spicy", "Thanksgiving", "< 60 Mins", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", NA, NA, NA] [RecipeIngredientParts] ["turnip", "squash", "butter", "brown sugar", "pumpkin pie spice"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 16.4 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 21.4 [CarbohydrateContent] 3.6 [FiberContent] 1.1 [SugarContent] 2.2 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook turnip and squash until tender. Mash with butter, brown sugar (to taste] and pumpkin pie spice (1 1/2 tsp per 2 cups] Mix until smooth. Serve warm with any meal.
[Name] Bananas Foster [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-11-17T10:43:00Z [Description] Delicious, impressive, low sodium, low sugar, low cholesterol - what more could you want in a desert? [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1 1/4", "3/4", "1/8", "1/16", "2", "1", "1/2", "3/4", "1/4", "1 1/4"] [RecipeIngredientParts] ["light brown sugar", "ground cinnamon", "ground nutmeg", "bananas", "kiwi fruit", "nectarines", "dark rum", "brandy"] [AggregatedRating] nan [ReviewCount] nan [Calories] 113.3 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 3.0 [CarbohydrateContent] 26.7 [FiberContent] 3.1 [SugarContent] 16.6 [ProteinContent] 1.3 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] In a medium skillet over medium heat, melt margarine. Stir in brown sugar, cinnamon, and nutmeg. Cook and stir for 3 to 5 minutes, or until sugar melts. Add bananas, kiwifruit, and peach. Cook, stirring gently, for about 1 minute or until heated through. Stir in rum. Cook, stirring gently, for 1 minute. Impress your guests. Light brandy with match, pour flaming brandy over fruit. Serve warm, topped with frozen yogurt.
[Name] Chicken & rice (Arroz con pollo) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2001-11-17T10:47:00Z [Description] Make and share this Chicken & rice (Arroz con pollo) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Rice", "Vegetable", "Meat", "Cuban", "Caribbean", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "4 -6", "2", "1 1/2", "1", "3/4", "1", "1", "3", "1 1/2"] [RecipeIngredientParts] ["olive oil", "chicken pieces", "adobo seasoning", "garlic", "garlic", "onion", "green pepper", "chicken bouillon", "water", "parboiled rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 198.9 [FatContent] 10.3 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 5.6 [CarbohydrateContent] 24.4 [FiberContent] 1.1 [SugarContent] 1.9 [ProteinContent] 2.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Shake adobo on chicken parts. Heat oil on medium in a large pot and cook chicken pieces until brown. Stir in minced garlic and cook for 2 minutes. Stir in onion and green pepper and cook for 5 minutes until vegetables are tender. Stir in the Sazón and cubes. Raise heat, add water and bring to a boil. Add the rice and stir. Reduce heat to low and cover. Cook for 25 minutes or until rice is tender.
[Name] Roast Pork (Lechon Asado) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT5H [PrepTime] PT10M [TotalTime] PT5H10M [DatePublished] 2001-11-17T10:48:00Z [Description] Make and share this Roast Pork (Lechon Asado) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Vegetable", "Meat", "Cuban", "Caribbean", "Very Low Carbs", "High Protein", "High In...", "Weeknight", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "1/4", "1/4", "1/4", "1", "1", "2", "1", "1", NA] [RecipeIngredientParts] ["parsley", "oregano", "cumin", "olive oil", "lemon juice", "garlic", "green pepper", "onion"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 351.2 [FatContent] 13.8 [SaturatedFatContent] 4.3 [CholesterolContent] 142.9 [SodiumContent] 151.2 [CarbohydrateContent] 3.2 [FiberContent] 0.6 [SugarContent] 1.3 [ProteinContent] 50.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Remove excess fat and skin from pork roast. Marinate with spices, pierce holes in meat, and set aside for 2 hours. Roast at 350F for 2 1/2 to 3 hours. Turn the meat and baste frequently.
[Name] Fried Pork (Masas de Puerco Fritas) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT2H [PrepTime] PT2H [TotalTime] PT4H [DatePublished] 2001-11-17T10:48:00Z [Description] Make and share this Fried Pork (Masas de Puerco Fritas) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Vegetable", "Meat", "Cuban", "Caribbean", "Very Low Carbs", "High Protein", "High In...", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1/4", "1/2", "1/4", "12", "1", "1", NA] [RecipeIngredientParts] ["parsley", "olive oil", "lemon juice", "garlic", "green pepper", "onion"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 793.0 [FatContent] 59.8 [SaturatedFatContent] 16.2 [CholesterolContent] 163.3 [SodiumContent] 117.5 [CarbohydrateContent] 6.8 [FiberContent] 0.9 [SugarContent] 1.9 [ProteinContent] 55.1 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Cut pork into 2 inch chunks and remove excess fat and skin from pork. Combine spices,garlic,onion,green pepper,and olive oil. Pour over pork chunks and set aside for 2 hours or over night. Deep fry pork until crispy on the outside and tender on the inside.
[Name] Beef Turnovers (Empanadas) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-11-17T10:51:00Z [Description] Make and share this Beef Turnovers (Empanadas) 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/14/44/0/picIhX69J.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Cuban", "Caribbean", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "2", "1", "1/4", "1", "1/2", "1/8", "1/2", "6", "1", NA] [RecipeIngredientParts] ["ground beef", "olive oil", "sazon goya with coriander and annatto", "tomato sauce", "garlic", "garlic", "onion", "black pepper", "oregano"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 163.8 [FatContent] 11.9 [SaturatedFatContent] 3.8 [CholesterolContent] 38.6 [SodiumContent] 118.3 [CarbohydrateContent] 2.8 [FiberContent] 0.5 [SugarContent] 1.2 [ProteinContent] 10.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a skillet, heat oil on medium.", "Stir in beef and cook until browned.", "Stir in remaining ingredients, except discos and frying oil.", "Lower heat and simmer for 15 minutes or until mixture thickens.", "Roll discos out to about 1/2-inch larger in diameter.", "Spoon about 1 tbsp.", "meat mixture into middle, fold over; moisten edges and seal with a fork.", "Heat 2-1/2 inches of oil in a deep saucepan on medium.", "Cook empanadas in batches, turning to brown on both sides.", "Drain on paper towels." ]
[Name] Flank Steak Stew (Ropa Vieja) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-11-17T10:52:00Z [Description] Make and share this Flank Steak Stew (Ropa Vieja) recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Lunch/Snacks", "Vegetable", "Meat", "Cuban", "Caribbean", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "5", "2 1/2", "1", "1", "1/4", "1", "1", "6", "2"] [RecipeIngredientParts] ["garlic", "garlic cloves", "onion", "green pepper", "black pepper", "tomato sauce", "water", "capers"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 442.9 [FatContent] 27.2 [SaturatedFatContent] 8.0 [CholesterolContent] 77.5 [SodiumContent] 586.3 [CarbohydrateContent] 7.2 [FiberContent] 1.6 [SugarContent] 3.2 [ProteinContent] 41.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat 3 tablespoons. oil in skillet on medium, brown meat on all sides. Remove from skillet. Add remaining oil to skillet, stir in garlic, onion and green pepper and cook until translucent. Stir in black pepper, browned meat, tomato sauce, water& sofrito. Simmer until meat is tender and shreds easily, about 1 hour. Add capers midway.
[Name] Ground Beef (Picadillo) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-11-17T10:54:00Z [Description] Make and share this Ground Beef (Picadillo) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Meat", "Cuban", "Caribbean", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "2", "1", "1/2", "1", "1/2", "1", "1", "1", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["ground beef", "adobo seasoning", "olive oil", "onion", "green pepper", "garlic", "garlic", "dried oregano", "tomato sauce", "red wine", "cider vinegar", "water", "pimiento", "Spanish olives"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 387.5 [FatContent] 27.0 [SaturatedFatContent] 8.9 [CholesterolContent] 92.5 [SodiumContent] 437.6 [CarbohydrateContent] 8.4 [FiberContent] 1.9 [SugarContent] 4.0 [ProteinContent] 26.6 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] ["Season the meat with the adobo and set aside.", "In a skillet, heat oil on medium.", "Stir in the onion, green pepper and garlic and cook until the vegetables are tender and just slightly colored.", "Stir in the meat, breaking it up as you brown it.", "When browned, pour off the excess fat.", "Stir in the oregano and cook for 1 minute.", "Stir in the tomato sauce, wine, vinegar, water, pimientos and olives.", "Bring to a boil, lower heat, cover and simmer for 30 minutes.", "Stir occasionally." ]
[Name] Ginseng Chicken with Glutinous Rice (Samkye Tang) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-11-17T10:57:00Z [Description] Make and share this Ginseng Chicken with Glutinous Rice (Samkye Tang) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Rice", "Meat", "Korean", "Asian", "Kid Friendly", "Potluck", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/2", "5", "10", NA, NA] [RecipeIngredientParts] ["chicken", "glutinous rice", "garlic", "water", "chestnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 334.7 [FatContent] 19.9 [SaturatedFatContent] 5.7 [CholesterolContent] 98.6 [SodiumContent] 100.1 [CarbohydrateContent] 11.5 [FiberContent] 0.4 [SugarContent] 0.0 [ProteinContent] 25.5 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] ["Clean the chicken removing inside organs, lower leg and foot, wing tips, but leaving the body whole, wash well.", "Wash the glutinous rice and remove the skin from the garlic clove.", "Stuff the chicken cavity with the washed rice sliced ginseng, and garlic pieces and sew the body cavity shut.", "Place stuffed chicken in a large pot, add 20 or 10 cups of water and bring to a boil.", "Add the peeled chestnuts.", "Boil the chicken until it's hard.", "When the mixture is heated through, add season with salt and pepper to taste and serve." ]
[Name] Slow Unsafe Sex on the Beach [AuthorId] 10216 [AuthorName] Samuel Holden [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2001-11-17T10:59:00Z [Description] Make and share this Slow Unsafe Sex on the Beach recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Vegan", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1 1/2", NA, NA, NA, NA] [RecipeIngredientParts] ["cranberry juice", "caster sugar", "extra finely granulated sugar", "cherries"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 0.9 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.1 [CarbohydrateContent] 0.2 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Place the wet ingredients except grenadine in a shaker and shake with ice. Use enough juice to fill a tall glass. Dip a tall glass in grenadine and then in sugar, repeat until you have a nice frosting. Fill the glass with about an inch of shaved ice and put in the dash of grenadine. Strain over the shaved ice. Serve with a pink straw through a cherry and a parasol. If you're feeling really un straight use a straw with tinsel on it.
[Name] Garlic Mashed Potatoes and Cashew Gravy [AuthorId] 9121 [AuthorName] Carol Bullock [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-11-17T11:44:00Z [Description] Make and share this Garlic Mashed Potatoes and Cashew Gravy recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Fruit", "Vegetable", "Nuts", "Vegan", "Kid Friendly", "Kosher", "Winter", "Christmas", "Thanksgiving", "< 60 Mins"] [RecipeIngredientQuantities] ["6", "2", "10", "1 1/2", "6", "1/2", "6", "1", "6", "1 1/4", "4", "5", "3", NA] [RecipeIngredientParts] ["baking potatoes", "garlic", "soymilk", "soy margarine", "nutritional yeast", "margarine", "onion", "flour", "cashews", "vegetarian chicken broth", "tamari", "soy sauce", "garlic", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 447.9 [FatContent] 29.1 [SaturatedFatContent] 5.8 [CholesterolContent] 0.0 [SodiumContent] 994.1 [CarbohydrateContent] 40.6 [FiberContent] 3.5 [SugarContent] 4.7 [ProteinContent] 9.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Peel and dice the potatoes and then boil until they are soft. Heat oil over medium heat in small pan. Saute the garlic for about 30 seconds. Add the soy milk and reduce to a simmer. Keep this mixture warm until the potatoes are cooked. Mash the potatoes in a large bowl. Add the margarine, and then add the soy milk mixture and nutritional yeast and mix until creamy. For the gravy, saute the onions in margarine until golden. Stir in the flour and cashews and cook for another 3 minutes, stirring constantly. Add the broth gradually, whisking constantly to form a smooth mix. Add the soy sauce, garlic and pepper. Bring to a boil, and then turn down heat and simmer until thick. Puree in the blender until smooth.
[Name] Mushroom-omelette roll [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-11-17T11:48:00Z [Description] Make and share this Mushroom-omelette roll recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Cheese", "Vegetable", "Scandinavian", "European", "Brunch", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1/2", "1/8", "1", "1/2", "3", "1", "2 -3", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["eggs", "milk", "wheat flour", "salt", "white pepper", "butter", "onions", "salt", "black pepper", "basil", "thyme", "creme fraiche", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 287.1 [FatContent] 17.2 [SaturatedFatContent] 8.7 [CholesterolContent] 286.6 [SodiumContent] 654.8 [CarbohydrateContent] 19.9 [FiberContent] 2.7 [SugarContent] 3.7 [ProteinContent] 15.3 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 200° C. To prepare the batter, first mix the flour in the milk. Beat the eggs in a separate bowl and add to the flour and milk mixture. Spice with salt and white pepper. Line a high-edged baking plate with greaseproof paper and pour the omelette batter on the paper. Bake in the oven until light brown. Overturn the omelette on another piece of greaseproof paper and remove the paper from the bottom. Chop the onions for the filling. Fry the chopped mushrooms in hot oil, add the onions and let cook until the liquid has nearly evaporated. Spice with salt and pepper, and, if you like, basil or thyme. (In case you prefer the filling to be more saucelike, add a little cream to the mixture and let cook for a while]. Check the taste. Spread the mixture on the omelette and roll the sheet up. Carefully move the roll on a greased ovenproof plate and sprinkle grated cheese on top. Heat the omelette roll in 200° C before serving.
[Name] All Puckered Out [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 2001-11-17T16:25:00Z [Description] Make and share this All Puckered Out recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1 1/2", "1", "1/4"] [RecipeIngredientParts] ["ginger ale", "lime"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Add ice and a shot of pucker to the highball glass. Fill with ginger ale. Squeeze a wedge of lime and toss it in the glass. Stir.
[Name] After Party [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2001-11-17T16:25:00Z [Description] I created this drink out of boredom so have fun with it. As the punch bowl gets lower add more vodka! [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2", "4", "4", "64", "2", NA] [RecipeIngredientParts] ["vodka", "cranberry juice", "ginger ale", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 215.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 9.1 [CarbohydrateContent] 41.8 [FiberContent] 0.1 [SugarContent] 39.5 [ProteinContent] 0.2 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients! More or less vodka and sugar can be used. Mix to your taste!
[Name] Chicken Strips With Scallions White Sauce. [AuthorId] 23903 [AuthorName] Edgardo CADIAC [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2001-11-17T16:25:00Z [Description] Crispy and tasty chicken covered with a creamy and little spicy white sauce. My creation inspired in asian cuisine. Can be served with mashed potatoes or steamed vegetables. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "< 60 Mins", "Deep Fried", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1", "3", "1", "1", "2", "1", "1", "1", "1", "1", "3"] [RecipeIngredientParts] ["eggs", "flour", "salt", "black pepper", "chili powder", "garlic cloves", "milk", "milk", "cornstarch", "white pepper", "salt", "chili powder", "scallions"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 548.3 [FatContent] 28.3 [SaturatedFatContent] 10.4 [CholesterolContent] 279.6 [SodiumContent] 1407.5 [CarbohydrateContent] 37.7 [FiberContent] 1.9 [SugarContent] 0.9 [ProteinContent] 34.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut the chicken in strips or fingers. Make a mix using all the ingredients listed for that purpose,mix well until reaching a consistency similar to honey. If too liquid add some flour. If too dry add some milk. Put inside of the mix the chicken strips and be sure coat the meat properly. Take piece by piece and fry until golden brown. Afix the chicken on a large serving platter and cover it with the following sauce. Mix in a sauce pan the 2 cups of milk add the corn starch and stir continuosly add 1 by 1 all the ingredients listed for the sauce. When reach a creamy consistency is ready. If too dry,. add some milk, cover the chicken strips with sauce. Serve hot.
[Name] Backseat Boogie [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 2001-11-17T16:25:00Z [Description] Make and share this Backseat Boogie recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "3/4", NA, NA, NA] [RecipeIngredientParts] ["vodka", "ginger ale", "cranberry juice"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 108.4 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.7 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] "Pour Gin and Vodka over ice, followed by the cranberry juice and then the ginger ale."
[Name] Aztec Punch [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2001-11-17T16:25:00Z [Description] Make and share this Aztec Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Mexican", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "5", "7", "1", NA] [RecipeIngredientParts] ["vodka", "rum", "ginger ale"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 53.1 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.2 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients in a pitcher. Mix thoroughly and pour into whatever is available, the bigger the better! This drink packs a big punch, so don't over do it.
[Name] Sweet Potato Puffs [AuthorId] 23536 [AuthorName] moon_shadow528 [CookTime] PT7M [PrepTime] PT15M [TotalTime] PT22M [DatePublished] 2001-11-17T16:25:00Z [Description] This is a fun, easy and delicious recipe that my kids started helping me make when they were toddlers. They have been a 'must have' at family dinners, especially during the Holidays. We've taken them to School, Scout, and Work potlucks. Always sure to be a Hit. Now that my kids (20, 16, 14 and 14) are no longer toddlers, they fight over who gets to make them each year. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Fruit", "Vegetable", "Nuts", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Christmas", "Thanksgiving", "Microwave", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1/2", "1", "1/2", "12"] [RecipeIngredientParts] ["sweet potatoes", "butter", "Bourbon", "salt", "pecans", "brown sugar", "marshmallows"] [AggregatedRating] nan [ReviewCount] nan [Calories] 415.9 [FatContent] 17.0 [SaturatedFatContent] 3.6 [CholesterolContent] 10.2 [SodiumContent] 327.8 [CarbohydrateContent] 64.1 [FiberContent] 6.6 [SugarContent] 33.1 [ProteinContent] 4.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine sweet potatoes, butter, bourban and salt; mix well. Combine pecans and brown sugar in small bowl. Pat 2 generous tablespoons sweet potato mixture around each marshmallow. Roll each in nuts and sugar. Place in 8x8x2-inch microwavable dish. Microcook on high 4-7 minutes or until puffed and thoroughly heated.
[Name] Pepsi Chicken [AuthorId] 23866 [AuthorName] Belinda McManaway [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2001-11-17T16:25:00Z [Description] Make and share this Pepsi Chicken recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/45/3/pic9T584m.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Kid Friendly", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4 -6", "1", "1/2 - 1", "1"] [RecipeIngredientParts] ["chicken breasts", "margarine", "ketchup"] [AggregatedRating] 4.5 [ReviewCount] 30.0 [Calories] 555.8 [FatContent] 36.3 [SaturatedFatContent] 8.6 [CholesterolContent] 92.8 [SodiumContent] 1030.6 [CarbohydrateContent] 27.1 [FiberContent] 0.2 [SugarContent] 24.7 [ProteinContent] 31.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Put Pepsi, margarine, and ketchup into a 6-quart saucepan. Stir and heat until margarine melts. Add chicken and cook over medium heat for 45 minutes or until meat is done. The sauce will thicken as it cools. Excellent barbecue taste!
[Name] Creole Beans [AuthorId] 23139 [AuthorName] April Ballesteros [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-11-17T16:25:00Z [Description] This is a delicious green bean dish that my family always serves with Thanksgiving Dinner. Guaranteed to be a hit with the family. A great alternative to plain old green beans or green bean casserole. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Creole", "Low Protein", "Low Cholesterol", "Thanksgiving", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "8", "3"] [RecipeIngredientParts] ["green beans", "stewed tomatoes", "sugar", "chickpeas", "bacon", "bacon drippings"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 269.6 [FatContent] 12.6 [SaturatedFatContent] 4.3 [CholesterolContent] 13.4 [SodiumContent] 601.2 [CarbohydrateContent] 33.9 [FiberContent] 8.2 [SugarContent] 8.3 [ProteinContent] 8.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine in a large skillet all ingredients except sugar and bacon. Heat mixture and add bacon and sugar. Cook until broth is almost 1/2 of what you started with. Note: Bacon and drippings can be substituted with Bacon bits and drippings can be ommited.
[Name] Pineapple Rice [AuthorId] 9333 [AuthorName] Carolyn Buffington [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2001-11-17T16:25:00Z [Description] May be used for dessert or side dish. My mother always made this for holidays or on special occasions. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Rice", "Tropical Fruits", "Fruit", "German", "European", "Christmas", "Thanksgiving", "Weeknight", "Refrigerator", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "2", "1"] [RecipeIngredientParts] ["rice", "eggs", "pineapple", "sugar"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 205.7 [FatContent] 2.0 [SaturatedFatContent] 0.6 [CholesterolContent] 70.5 [SodiumContent] 24.7 [CarbohydrateContent] 42.7 [FiberContent] 1.9 [SugarContent] 13.6 [ProteinContent] 4.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook rice as directed until tender. Drain and rinse rice in cold water. Drain pineapple and save the juice for mixture below. Mix eggs, sugar, and pineapple juice and cook mixture until thick. Let cool then add to rice. Combine all ingredients. When ready to serve make whip cream and add to rice mixture.
[Name] Charishma's Favourite Pineapple Cream Mousse Dessert [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-11-17T16:25:00Z [Description] This is my favourite smooth n light pineapple dessert. You can make it with a variety of fruits in season. Its deliciousssssssssssssssss n yum! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1"] [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 610.0 [FatContent] 61.0 [SaturatedFatContent] 39.2 [CholesterolContent] 209.8 [SodiumContent] 71.9 [CarbohydrateContent] 15.0 [FiberContent] 0.5 [SugarContent] 10.4 [ProteinContent] 3.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a glass bowl, empty the first three and the fifth ingredients. Beat till light and fluffy. Add pineapple titbits. Mix well. Pour into a transparent bowl. Refrigerate for an hour till set. Decorate with pineapple rounds and maraschino cherries and serve chilled.
[Name] Wendy's Rhubarb Stir Cake [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-11-18T07:51:00Z [Description] Another yummy recipe from my family; based on a recipe originally published in Homemakers Magazine a few years ago. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/45/7/picXDfn9a.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/45/7/73yYhlZyTT2yw4kmb8a0_Rhubarb%20Stir%20Cake%202.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/45/7/ZIj2VcvgQreWB44PqmPv_Rhubarb%20Stir%20Cake%201.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/45/7/picuc0SPk.jpg" ] [RecipeCategory] Dessert [Keywords] ["Fruit", "Canadian", "Healthy", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/4", "1 1/2", "1", "1", "2 1/3", "1", "1/2", "1", "4", "1/3", "1/2"] [RecipeIngredientParts] ["butter", "brown sugar", "egg", "vanilla", "all-purpose flour", "baking soda", "salt", "sour cream", "rhubarb", "white sugar", "nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 38.0 [Calories] 303.4 [FatContent] 8.4 [SaturatedFatContent] 4.8 [CholesterolContent] 35.6 [SodiumContent] 266.8 [CarbohydrateContent] 53.7 [FiberContent] 1.4 [SugarContent] 33.6 [ProteinContent] 3.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["In a large bowl, cream together butter and brown sugar; then beat in egg and vanilla.", "Sift or stir together flour, baking soda and salt; gradually stir into butter mixture.", "Fold in sour cream and rhubarb.", "Substitute half of rhubarb for sliced fresh strawberries if you wish, to make a Strawberry-Rhubarb Cake.", "Spoon batter into a greased 13x9 glass baking dish.", "Stir together white sugar and nutmeg and sprinkle over batter.", "Bake in a preheated 350F oven for 40 minutes or until a cake tester comes out clean." ]
[Name] Boozy Pumpkin Pie [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-11-18T07:51:00Z [Description] I haven't made this for years, but I used to make it every Thanksgiving as it was my late FIL's favourite dessert. I guess you could use any whisky but I do recommend Canadian rye. This is not a heavy pie and is good after a big meal. This is based on a Mennonite recipe called Karrups Pie Mit Schnapps. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Canadian", "Potluck", "Christmas", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "4", "1", "1/2", "1", "1/2", "1/3", "1"] [RecipeIngredientParts] ["canned pumpkin", "eggs", "white sugar", "ground cinnamon", "cornstarch", "butter", "half-and-half"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 312.1 [FatContent] 15.7 [SaturatedFatContent] 7.3 [CholesterolContent] 84.8 [SodiumContent] 279.2 [CarbohydrateContent] 28.7 [FiberContent] 1.9 [SugarContent] 18.1 [ProteinContent] 3.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°F. Place pumpkin in large bowl and add the white sugar, egg yolks and cinnamon; beat well with mixer until thoroughly combined. Add the cream, melted butter and whisky and combine well. In another large bowl and with clean beaters, beat egg whites until stiff. Sprinkle cornstarch over beaten egg whites and fold this mixture into pumpkin mixture. Pour into pie plate lined with pie crust-- I use a 10-inch Pyrex deep-dish glass pie plate and it fills it-- and carefully place in oven. Bake for 1 hour; centre should be set at this time.
[Name] Ham and Potato Casserole [AuthorId] 23866 [AuthorName] Belinda McManaway [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-11-18T07:51:00Z [Description] Make and share this Ham and Potato Casserole recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/45/9/pichMP30P.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/45/9/picQR58T9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/45/9/picVwTNXg.jpg"] [RecipeCategory] Pork [Keywords] ["Potato", "Vegetable", "Meat", "Kid Friendly", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "4", "1", "1", "3", NA] [RecipeIngredientParts] ["potatoes", "ham", "sharp cheddar cheese", "horseradish"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 321.1 [FatContent] 19.8 [SaturatedFatContent] 11.2 [CholesterolContent] 92.0 [SodiumContent] 1170.6 [CarbohydrateContent] 14.4 [FiberContent] 1.7 [SugarContent] 0.8 [ProteinContent] 21.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook cubed potatoes about 15 minutes. Dice cooked ham. Layer potatoes in a 9x13-inch baking dish, pepper and salt to taste. Layer ham over potatoes. Blend whipping cream, cheese and horseradish then spread mixture over the ham layer. Bake 30 minutes at 350.
[Name] Coke Salad [AuthorId] 16909 [AuthorName] Joyce Heddin [CookTime] PT5M [PrepTime] PT30M [TotalTime] PT35M [DatePublished] 2001-11-18T07:51:00Z [Description] Make and share this Coke Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Low Protein", "Christmas", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "12", "1", "1"] [RecipeIngredientParts] ["bing cherries", "pineapple", "cream cheese", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 371.2 [FatContent] 19.9 [SaturatedFatContent] 7.1 [CholesterolContent] 31.2 [SodiumContent] 185.6 [CarbohydrateContent] 46.9 [FiberContent] 3.8 [SugarContent] 38.9 [ProteinContent] 6.2 [RecipeServings] 8.0 [RecipeYield] 1 bowl [RecipeInstructions] Drain juice from pineapple and cherries, heat and add jello. Add coke and let set for 45 minutes or until slightly thickened. Add pineapple, cherries, cream cheese and nuts. Refrigerate until set.
[Name] Pumpkin and Spice Sour Cream Coffee Cake [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-11-18T07:51:00Z [Description] Make and share this Pumpkin and Spice Sour Cream Coffee 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/14/46/1/ttweww6WR5ilqGKy934p_IMG_8718.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/46/1/HnpVyFKyTRiK8BKxBUDQ_IMG_8699.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/46/1/6MenOXhwSUSH9j8b9nPO_IMG_8710.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/46/1/vXvKe5XQhW0l4Q1jLTnx_Pumpkin_coffee_cake_this_morning..jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/46/1/pic7VdDxy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/46/1/piczcnqsr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/46/1/picPFivyU.jpg"] [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Kosher", "Christmas", "Hanukkah", "Thanksgiving", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1", "1/4", "1/2", "1", "2", "1", "1", "1/2", "1", "1/2", "1", "2/3", "1 1/2"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "baking soda", "salt", "margarine", "granulated sugar", "eggs", "vanilla extract", "pumpkin", "canned pumpkin", "sour cream", "pecans", "brown sugar", "pumpkin pie spice"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 352.7 [FatContent] 17.0 [SaturatedFatContent] 3.5 [CholesterolContent] 36.0 [SodiumContent] 296.0 [CarbohydrateContent] 47.2 [FiberContent] 1.5 [SugarContent] 29.6 [ProteinContent] 4.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Grease a 10-inch tube pan and set aside. Combine flour, baking powder, baking soda and salt; set aside. Cream margarine and granulated sugar until light and fluffy. Add eggs, 1 at a time, and beat well after each. Add flavorings and blend. Add pumpkin and sour cream and blend well. Batter will have a curdled appearance. Stir in dry ingredients just until mixed. Combine pecans, brown sugar and pumpkin pie spice. Spread half the batter in prepared pan. Sprinkle with half the pecan mixture. Spread remaining batter over, then sprinkle with remaining pecan mixture. Bake in 350-degree oven for 40 to 45 minutes, or until cake tester inserted near center comes out clean. Cool in pan 10 minutes, then remove from pan to cool completely on wire rack.
[Name] Chocolate Cheese Ball [AuthorId] 20371 [AuthorName] Lennie [CookTime] nan [PrepTime] PT4H [TotalTime] PT4H [DatePublished] 2001-11-18T07:51:00Z [Description] Kids love this sweet treat, as do a lot of adults. A nifty addition when placing appetizers or munchies out for guests. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/46/2/pictTs0uK.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Fruit", "Nuts", "Canadian", "Kid Friendly", "Potluck", "Christmas", "Thanksgiving", "Weeknight", "No Cook", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "3/4", "2", "1/4", "3/4", "3/4", NA] [RecipeIngredientParts] ["cream cheese", "butter", "icing sugar", "brown sugar", "vanilla", "pecans", "walnuts", "graham cracker"] [AggregatedRating] 5.0 [ReviewCount] 33.0 [Calories] 270.7 [FatContent] 22.4 [SaturatedFatContent] 11.3 [CholesterolContent] 41.1 [SodiumContent] 112.6 [CarbohydrateContent] 18.0 [FiberContent] 1.3 [SugarContent] 15.8 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 1 cheese ball [RecipeInstructions] In a mixing bowl, beat the cream cheese and butter until fluffy. Gradually add the icing sugar, then the brown sugar, then vanilla; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap and shape into a ball; it helps to put your hands under the plastic wrap to help you form it without getting your hands sticky. Place nuts in flat bowl and roll ball in pecans, trying to coat evenly. Refrigerate for at least 1 hour. Serve with graham crackers.
[Name] Dump Cake [AuthorId] 12666 [AuthorName] Kathy Strickland [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2001-11-18T07:51:00Z [Description] Make and share this Dump Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "3/4 - 1 1/2", "1", NA, NA] [RecipeIngredientParts] ["butter", "cinnamon", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 3425.2 [FatContent] 197.3 [SaturatedFatContent] 96.3 [CholesterolContent] 376.2 [SodiumContent] 4333.3 [CarbohydrateContent] 398.6 [FiberContent] 5.6 [SugarContent] 221.2 [ProteinContent] 23.9 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Dump the pie filling in a oblong glass baking dish. Dump the cake mix on top. Slice the butter in pats and place all over the top. Sprinkle with cinnamon and sugar. Bake until golden brown. The other version is to add crushed pineapples and 1 cup coconut and 1 cup chopped nuts.
[Name] Persian Polo Chicken [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-11-18T07:51:00Z [Description] I got this recipe from my upstairs neighbor who is Persian and always has the most wonderful smells coming out of her house. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/46/4/pica4ylfP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/46/4/picnX2G6P.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Southwest Asia (middle East]", "Asian", "Kosher", "Free Of...", "Potluck", "Hanukkah", "Thanksgiving", "Weeknight", "Oven", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["500", "1", "5", "1", NA, "1", "150", "1"] [RecipeIngredientParts] ["basmati rice", "onion", "margarine", "roasting chicken", "raisins", "apricots", "cinnamon"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 943.6 [FatContent] 41.2 [SaturatedFatContent] 10.3 [CholesterolContent] 106.9 [SodiumContent] 276.4 [CarbohydrateContent] 105.9 [FiberContent] 6.0 [SugarContent] 7.2 [ProteinContent] 36.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Fry the onion in 3 tbsp of margarine or oil until golden, add the chicken pieces and brown on all sides. Season to taste with salt and pepper, add raisins and apricots, and continue to cook for a minute or two longer, turning the fruit in the fat. Sprinkle with cinnamon, cover with water and simmer gently, covered, until the chicken is very tender and the sauce reduced. Bone the chicken if you like. Wash and cook the rice, but do not steam it. It should be just partially cooked. Put 2 tbsp melted margarine or oil at the bottom of a large heavy saucepan. Spread half of the partly cooked rice over this, cover with the chicken pieces, pour the rich fruity sauce over them and cover with the remaining rice. Cover the pan with a cloth, put the lid on tightly, and steam over a very low heat for 20 to 30 minutes. The cloth will capture the steam rising from the rice and help to make it fluffy. Serve all mixed together.
[Name] Pancakes (Crepes) Filled With Ham and Walnuts (Filling Only) [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-11-18T07:51:00Z [Description] Make and share this Pancakes (Crepes) Filled With Ham and Walnuts (Filling Only) recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Pork", "Fruit", "Nuts", "Meat", "Canadian", "European", "High In...", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "2", "2", "1", "1/2", "4", NA, NA, "1"] [RecipeIngredientParts] ["lean ham", "walnuts", "butter", "flour", "milk", "gruyere cheese", "salt", "black pepper", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 276.6 [FatContent] 22.4 [SaturatedFatContent] 10.2 [CholesterolContent] 52.5 [SodiumContent] 352.3 [CarbohydrateContent] 7.0 [FiberContent] 0.8 [SugarContent] 0.3 [ProteinContent] 13.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Cut ham into very small dice and chop the nuts coarsely, Melt the butter, work in the flour, add milk and cook until thick, stirring briskly, Add the ham and nuts and remove the pan immediately from the heat.", "Beat in two thirds of the cheese, add the seasoning and a pinch of nutmeg.", "Correct the seasoning, put a table spoon of filling centrally on each pancake and roll up and place in a buttered oven proof dish.", "Cover with remaining sauce, sprinkle with remaining cheese, reheat and brown under a hot grill." ]
[Name] Christmas Time Cookies [AuthorId] 23746 [AuthorName] Kat11274 [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2001-11-18T07:51:00Z [Description] THE best cookies I have ever had at Christmas time! Make them in any shape, and they are sure to make your kids, friends, or family reach out for another one! Decorate them in anyway you want to add that special "something" to your holiday! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "Scandinavian", "European", "Kid Friendly", "Potluck", "Spring", "Winter", "Christmas", "Hanukkah", "< 60 Mins", "Oven", "Refrigerator"] [RecipeIngredientQuantities] ["2", "1/2", "1/4", "1/2", "1/4", "3/4", "1", "1"] [RecipeIngredientParts] ["flour", "baking powder", "salt", "shortening", "nutmeg", "sugar", "egg", "milk"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 124.2 [FatContent] 5.5 [SaturatedFatContent] 1.4 [CholesterolContent] 10.7 [SodiumContent] 42.3 [CarbohydrateContent] 17.1 [FiberContent] 0.3 [SugarContent] 7.5 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 20-30 cookies [RecipeInstructions] Combine flour, baking powder and salt. Blend in shortening and nutmeg; add sugar in 1/4 creaming after each addition until fluffy. Add egg and milk to mixture, stirring until blended. Chill for 15 minutes. Place dough on lightly floured board and roll until it is about 1/4-inch thick. Cut cookies (use any cookie cutters, we often use the \"christmas tree\" shape] Place cookies on cookie sheet. Bake at 375° for about 12-15 minutes until pale golden.
[Name] Pecan Tassies [AuthorId] 16909 [AuthorName] Joyce Heddin [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-11-18T07:51:00Z [Description] Make and share this Pecan Tassies 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/14/46/7/picwZhS0N.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/46/7/picAUEuc1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/46/7/picdux8uB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/46/7/pic5JbiLW.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "3/4", "1", "3/4"] [RecipeIngredientParts] ["cream cheese", "butter", "flour", "egg", "light brown sugar", "vanilla", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 31.0 [Calories] 118.2 [FatContent] 7.8 [SaturatedFatContent] 3.4 [CholesterolContent] 21.8 [SodiumContent] 50.2 [CarbohydrateContent] 11.4 [FiberContent] 0.5 [SugarContent] 7.0 [ProteinContent] 1.4 [RecipeServings] 24.0 [RecipeYield] 24 mini tassies [RecipeInstructions] Crust---------------. Blend cream cheese and butter, add flour. Refrigeerate for about 30 minutes. Divide dough in 24 balls and press in mini muffin pans. (Note: Do not use dark coated pans.] Filling---------------. Combine egg, brown sugar, vanilla and nuts. Fill cups 3/4 full. Bake at 325 degrees for 25 to 30 minutes or until light brown. Cool 5 minutes and remove from pans.
[Name] Garlic Swiss Steak [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2001-11-18T07:51:00Z [Description] Make and share this Garlic Swiss Steak 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/14/46/8/picF9KbHw.jpg" [RecipeCategory] Steak [Keywords] ["Meat", "Kosher", "Potluck", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/3", "1", "1/2", "2", "1", "1", "1", "2"] [RecipeIngredientParts] ["flour", "salt", "pepper", "stewed tomatoes", "onion", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 25.0 [Calories] 362.0 [FatContent] 20.2 [SaturatedFatContent] 6.1 [CholesterolContent] 82.8 [SodiumContent] 887.9 [CarbohydrateContent] 18.8 [FiberContent] 2.0 [SugarContent] 5.1 [ProteinContent] 26.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut steak in serving pieces. Combine flour, salt and pepper; sprinkle on steak and pound into the steak on both sides. Brown steak in oil. Transfer to greased casserole. Combine tomatoes, onion, green pepper and garlic; pour over steak. Cover and bake at 350 for 1 1/2 hours. Simple.
[Name] Pancakes (Crepes) Filled With Mushrooms (Filling Only) [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-11-18T07:52:00Z [Description] Make and share this Pancakes (Crepes) Filled With Mushrooms (Filling Only) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Canadian", "European", "High In...", "Christmas", "Thanksgiving", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "2", NA, NA, NA, "1", "1/2", "4"] [RecipeIngredientParts] ["mushrooms", "butter", "salt", "black pepper", "nutmeg", "flour", "milk", "gruyere cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 193.2 [FatContent] 15.4 [SaturatedFatContent] 9.4 [CholesterolContent] 46.8 [SodiumContent] 138.9 [CarbohydrateContent] 6.2 [FiberContent] 0.3 [SugarContent] 0.4 [ProteinContent] 8.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Wash and trim mushrooms, but do not peel. Chop the stalks and slice the caps, cook the stalks slowly for 10 minutes in a covered pan, in 1 oz of butter, add the caps, add the seasoning and a pinch of nutmeg. Cook for 5 minutes uncovered. Melt the remaining 1 oz of butter, work in the flour, add milk and cook until thick, stirring briskly. Add the mushrooms and simmer for 5 minutes. Remove from the heat, and beat in two-thirds of the cheese. Correct the seasoning, put a tablespoon of filling centrally on each pancake, roll up and place in a buttered ovenproof dish. Cover with remaining sauce, sprinkle with remaining cheese, reheat and brown under a hot grill.
[Name] Ginger Ale [AuthorId] 2178 [AuthorName] troyh [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-11-18T07:52:00Z [Description] Make and share this Ginger Ale recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Vegan", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["3 1/2", "1", "2", "3", "1/2", "1"] [RecipeIngredientParts] ["water", "ginger", "vanilla flavoring", "stevia powder", "sparkling water"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 5.1 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.5 [CarbohydrateContent] 0.1 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Boil down the ginger in water for 10 minutes. Strain out ginger pieces and pour ginger juice into jar. Add vanilla and lemon flavorings and stevia. Let cool and store in refrigerator as a syrup concentrate. Add 1/8- 1/4 cup of syrup to 6-8 oz of sparkling water and serve.
[Name] Grandma's Homemade Macaroni and Cheese [AuthorId] 23746 [AuthorName] Kat11274 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-11-18T07:52:00Z [Description] My Grandmother's delightful and VERY TASTY recipe for macaroni in cheese, which is FAR better than the kind right out of the box. Our whole family enjoys this recipe, especially the kids. She often has to make twice the recipe to satisfy just my grandpa and uncles! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/47/1/01479993121.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/47/1/pic6g2xt1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/47/1/picxN97Sc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/47/1/picqYEa0C.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/47/1/picoflyCh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/47/1/picm3iGzb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/47/1/picqN5Sm2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/47/1/pic4j5kOp.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/4", "2", "2 1/2", "1/4", "1", NA] [RecipeIngredientParts] ["macaroni", "cheddar cheese", "eggs", "milk", "pepper", "salt", "paprika"] [AggregatedRating] 4.5 [ReviewCount] 18.0 [Calories] 470.8 [FatContent] 20.5 [SaturatedFatContent] 11.8 [CholesterolContent] 151.4 [SodiumContent] 914.1 [CarbohydrateContent] 47.0 [FiberContent] 1.7 [SugarContent] 1.7 [ProteinContent] 23.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook macaroni until soft. Use a large roast-pan or bowl which you would cook casseroles in the oven, and put a thin layer of macaroni upon the bottom, and then spread cheese over that layer, and repeat this layering process until the cheese and macaroni are gone (makes about 3-4 layers each]. Mix salt, pepper, eggs and milk together. Pour into layered macaroni & cheese, until filled at the top (or until it is gone]. Sprinkle w/ paprika on top. Place in oven, Bake at 350 degrees for about 45 minutes (covered]. Enjoy!
[Name] Overnight Blueberry French Toast [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT1H [PrepTime] PT24H [TotalTime] PT25H [DatePublished] 2001-11-18T07:52:00Z [Description] I haven't tried this personally, but will real soon as I love blueberries. A friend gave me this recipe after having it at a brunch party; she was just raving about it. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/47/2/picg5Xh7U.jpg" [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Cheese", "Berries", "Fruit", "Canadian", "Kid Friendly", "Kosher", "Christmas", "Weeknight", "Oven", "Refrigerator", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] [NA, "1", "1", "1", "12", "2", "1/3", "1/2"] [RecipeIngredientParts] ["butter", "light cream cheese", "fresh blueberries", "frozen blueberries", "eggs", "milk", "real maple syrup", "ground cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 23.0 [Calories] 269.8 [FatContent] 11.9 [SaturatedFatContent] 5.5 [CholesterolContent] 231.6 [SodiumContent] 367.7 [CarbohydrateContent] 27.8 [FiberContent] 1.3 [SugarContent] 7.0 [ProteinContent] 12.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Butter a 13x9-inch glass baking pan generously. Tear bread into one-inch cubes; place half into prepared pan. Evenly distribute cream cheese pieces over bread; cover with blueberries. Place remaining bread cubes on top. In a large bowl, beat together eggs, milk, syrup and cinnamon; pour over bread cubes. Cover with foil and refrigerate overnight. In the morning, preheat oven to 350F degrees. Remove casserole dish from fridge and bake, covered, for 30 minutes. Remove foil and bake for an additional 30 minutes or until lightly browned on top and centre is set. Cut into squares and serve with maple syrup.
[Name] Bourbon Balls [AuthorId] 16909 [AuthorName] Joyce Heddin [CookTime] PT2M [PrepTime] PT1H [TotalTime] PT1H2M [DatePublished] 2001-11-18T07:52:00Z [Description] Make and share this Bourbon Balls recipe from Food.com. [Images] character(0) [RecipeCategory] Christmas [Keywords] ["Thanksgiving", "Weeknight", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "5", "1/3", "2 1/2", "1", NA] [RecipeIngredientParts] ["sugar", "light corn syrup", "Bourbon", "pecans", "confectioners' sugar"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 77.7 [FatContent] 4.0 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 2.7 [CarbohydrateContent] 9.6 [FiberContent] 0.6 [SugarContent] 7.1 [ProteinContent] 0.5 [RecipeServings] 32.0 [RecipeYield] 3 dozen [RecipeInstructions] Microwave chocolate chips until 2 minutes or until melted. Add in sugar and corn syrup. Blend in bourbon. Combine vanilla wafers and corn syrup. Mix well, Form into 1 inch balls and roll in confectioner's sugar. Let ripen in covered container for several days. Will keep for 3 to 4 weeks in tightly covered container.
[Name] Crepes (For a Savoury Filling) [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2001-11-18T07:52:00Z [Description] These crepes can be filled with any savoury filling, but have a look at "pancakes filled with mushrooms" - "Pancakes filled with spinach" and "Pancakes filled with ham and walnuts" Any one of these are fantastic!! (from French cooking by Eileen Reece" [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Canadian", "European", "Savory", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "2", "1 -2"] [RecipeIngredientParts] ["flour", "egg", "salt", "butter", "milk", "cold water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 75.1 [FatContent] 3.7 [SaturatedFatContent] 1.9 [CholesterolContent] 72.5 [SodiumContent] 55.1 [CarbohydrateContent] 7.6 [FiberContent] 0.3 [SugarContent] 0.1 [ProteinContent] 2.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Sieve the flour into a mound in a mixing bowl, making a well in the centre.", "Break the egg into it and the extra yolk, add a pinch of salt and mix with a wire whisk.", "Add the milk and 1 tablespoon of cold water to form a very fluid paste.", "Melt the butter and when liquid mix into the paste.", "Leave the mixture in a cool place for a least 1 hour or preferably overnight.", "Stir the batter well before use, and if it has thickened while standing, add a further 2- 3 tablespoons of cold water.", "The pancakes must be very thin, therefore the batter must be almost as liquid as water.", "Heat a small frying pan over a medium temperature, wipe it round with buttered paper and pour a large tablespoon of batter into it, rotating the pan so that the mixture runs evenly over the bottom.", "Cook for 1 minute shaking the pan to loosen the pancake, turn it over and cook the other side 1 minute, Keep hot between two plates placed over a pan of simmering water whilst cooking the rest of the batter." ]
[Name] Mirj's Incredibly Rich Chocolate Mousse [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-11-18T07:52:00Z [Description] This mousse is so incredibly rich that you can stand a spoon in it and it will not fall. I have been making this recipe for the last 18 years, it's based on a recipe I found in a Marks & Spencer's cookbook I got as a wedding present. [Edited to say that this was posted in 2001, now it's 2006 and it's been 23 years since I've been making this recipe, and it's still going strong!] [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kosher", "Free Of...", "< 30 Mins", "Refrigerator", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["8", "4", "1"] [RecipeIngredientParts] ["dark chocolate", "eggs", "brandy"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 357.7 [FatContent] 34.6 [SaturatedFatContent] 19.9 [CholesterolContent] 211.5 [SodiumContent] 83.6 [CarbohydrateContent] 17.3 [FiberContent] 9.4 [SugarContent] 0.9 [ProteinContent] 13.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Break the chocolate up into small pieces. Melt them either over a double boiler or in the microwave. Add the eggs yolks, one at a time, and incorporate thoroughly into the chocolate. You have to stir fast so the chocolate doesn't cook the yolks. Add the brandy. Whip the whites until stiff. Slowly fold them into the chocolate mixture. Pour into individual dessert glasses, or into one large serving bowl. Chill in the fridge for at least 2 hours. Note: You can also pour it into a prepared pie crust and freeze it for Mirj's Incredibly Rich Chocolate Mousse Pie. Note: This is a very basic recipe, which can be doubled, trebled, quadrupled, etc. Just remember, use 2 eggs for every 4 ounces (100 grams] of chocolate.
[Name] Pancakes (Crepes) Filled With Spinach (Filling Only) [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-11-18T07:52:00Z [Description] Make and share this Pancakes (Crepes) Filled With Spinach (Filling Only) 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/14/47/6/piczwJsCm.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Canadian", "European", "High In...", "Thanksgiving", "St. Patrick's Day", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["8", "2", NA, NA, NA, "1", "1/2", "4"] [RecipeIngredientParts] ["fresh spinach", "frozen spinach", "butter", "salt", "black pepper", "nutmeg", "flour", "milk", "gruyere cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 198.6 [FatContent] 15.5 [SaturatedFatContent] 9.4 [CholesterolContent] 46.8 [SodiumContent] 170.9 [CarbohydrateContent] 7.1 [FiberContent] 1.0 [SugarContent] 0.3 [ProteinContent] 8.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Press the cooked spinach, chop finely and toss over a medium heat for 2 or 3 minutes until dry in 1 oz butter. Add the seasoning and a pinch of nutmeg. In a second pan, melt the remaining butter, work in the flour, add milk, and cook until thick, stirring briskly. Add the spinach and simmer for 5 minutes. Remove from the heat and beat in two thirds of the cheese, correct the seasoning, put a tablespoon of filling centrally on each pancake, roll up and place in a buttered ovenproof dish. Cover with remaining sauce, sprinkle with remaining cheese, reheat and brown under a hot grill.
[Name] Beefy Noodles [AuthorId] 23866 [AuthorName] Belinda McManaway [CookTime] PT3H [PrepTime] PT5M [TotalTime] PT3H5M [DatePublished] 2001-11-18T07:52:00Z [Description] Make and share this Beefy Noodles recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Kid Friendly", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", NA] [RecipeIngredientParts] ["beef roast", "mushroom"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 24.1 [FatContent] 0.4 [SaturatedFatContent] 0.0 [CholesterolContent] 0.3 [SodiumContent] 523.0 [CarbohydrateContent] 4.6 [FiberContent] 0.6 [SugarContent] 1.6 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["In large skillet, brown roast.", "Salt and pepper to taste.", "Add enough water to cover and let cook 20 to 30 minutes.", "Add dry onion soup, Cover and let cook for 1 1/2 hours over medium heat.", "Add water as necessary.", "Add mushrooms with liquid, let cook 15 to 20 minutes longer.", "Remove roast and use broth to cook noodles until they are almost done.", "Cut roast into bite size pieces.", "Mix roast and noodles together in a baking dish.", "Cover with foil and bake at 350 for 20 to 30 minutes." ]
[Name] Martha Washington Candy [AuthorId] 16909 [AuthorName] Joyce Heddin [CookTime] PT10M [PrepTime] PT1H [TotalTime] PT1H10M [DatePublished] 2001-11-18T07:52:00Z [Description] Paraffin wax (Gulf Wax) is a food-grade, indigestible wax used commonly in the past to seal jams/jellies. These days, it's used to help chocolate to be easily handled. If you'd prefer not to use that ingredient, substitute chocolate-flavored bark (confectioner's candy coating) for the chocolate/wax mixture. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/47/8/hfFMFyRimQF9R35obT5w_0S9A6304.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/47/8/gJZUZ2paTP2JcCX9vE8d_0S9A6250.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/47/8/G9dE0TdR7eYEZxeR8La1_0S9A6258.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/47/8/picSqEgBn.jpg" ] [RecipeCategory] Candy [Keywords] ["Dessert", "Weeknight", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1", "4", "1", "1"] [RecipeIngredientParts] ["confectioners' sugar", "butter", "sweetened condensed milk", "vanilla", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 214.1 [FatContent] 11.3 [SaturatedFatContent] 3.5 [CholesterolContent] 7.9 [SodiumContent] 28.6 [CarbohydrateContent] 29.2 [FiberContent] 1.3 [SugarContent] 27.2 [ProteinContent] 1.8 [RecipeServings] 48.0 [RecipeYield] 4 dozen balls [RecipeInstructions] Cream butter, sweetened condensed milk and vanilla. add confectioner's sugar, mix well. Add pecans, mix well. Roll into 1 inch balls and put in freezer for 30 minutes. Melt chocolate chips and paraffin in double boiler over low heat, until melted. Dip ball into chocolate mixture, one piece at a time, holding with a tooth pick. Drop on wax paper. Store in refrigerator. Note: You can add two cups of coconut or chopped maraschino cherries or any extract you would like.
[Name] Apple Meringue [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-11-18T07:52:00Z [Description] I make this almost every Rosh Hashana, it's a great dish for autumn. It's dairy-free, good for those who are lactose intolerant. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/47/9/D51Q45m8RS2jiLpMuSGQ_Henri%27s%20Apple%20Meringue%20Pie%20-%20French_0142.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/47/9/picegGbh2.jpg"] [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Kosher", "Free Of...", "Potluck", "Winter", "Christmas", "Hanukkah", "Thanksgiving", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "1/2", "2", "1/2", "1", "1/2", "2", "1", "1/4", "4"] [RecipeIngredientParts] ["granny smith apples", "sugar", "honey", "water", "vanilla beans", "vanilla extract", "cloves", "cinnamon", "nutmeg", "raisins", "Grand Marnier", "cognac", "sugar", "water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 197.9 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 20.1 [CarbohydrateContent] 50.2 [FiberContent] 2.1 [SugarContent] 46.3 [ProteinContent] 1.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Peel, core and slice apples, not too thin. Make a syrup with the water and the sugar. Add the spices, apples and raisins. Cook covered until tender, but still hold their shape. Add the liqueur and the honey. Place in a baking dish. Make Italian Meringue------------------. Stir sugar and water over heat until sugar is completely dissolved. Let cook until a thick syrup. Meanwhile, whip with an electric beater the whites until they form soft peaks. Slowly pour the hot syrup into the whites, beating all along until cool. Spread meringue on top of apples, bake in preheated 350 F oven until golden. Chill.
[Name] Baked Corn [AuthorId] 23139 [AuthorName] April Ballesteros [CookTime] PT55M [PrepTime] PT5M [TotalTime] PT1H [DatePublished] 2001-11-18T07:52:00Z [Description] Make and share this Baked Corn recipe from Food.com. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "Free Of...", "Thanksgiving", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "1 - 1 1/2", "1", "2 -3", NA] [RecipeIngredientParts] ["eggs", "milk", "sugar", "corn"] [AggregatedRating] 4.5 [ReviewCount] 17.0 [Calories] 97.5 [FatContent] 3.5 [SaturatedFatContent] 1.4 [CholesterolContent] 83.6 [SodiumContent] 48.2 [CarbohydrateContent] 13.4 [FiberContent] 1.1 [SugarContent] 3.0 [ProteinContent] 4.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients. Pour into a buttered baking dish. Bake at 350°F for about 45-55 minutes.
[Name] easy vegetable salad [AuthorId] 12666 [AuthorName] Kathy Strickland [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-11-18T07:52:00Z [Description] Make and share this easy vegetable salad recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Potluck", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1 -2", "1/2 - 3/4", "3/4", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["white corn", "French style green bean", "pimiento", "green onion", "celery", "vinegar", "sugar", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 235.0 [FatContent] 11.5 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 385.5 [CarbohydrateContent] 31.7 [FiberContent] 3.5 [SugarContent] 22.7 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Drain canned vegetables of all liquid. Put all vegetables in a large bowl. Cook vinegar,oil,salt,sugar, and pepper till sugar dissolves. Add to vegetables. Place in the fridge. Better if it sits over night.
[Name] Fiery Turkey-Pate Crostini [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1M [PrepTime] PT20M [TotalTime] PT21M [DatePublished] 2001-11-18T07:53:00Z [Description] Make and share this Fiery Turkey-Pate Crostini recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Poultry", "Meat", "Kosher", "Christmas", "Hanukkah", "Thanksgiving", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2/3", "2", "1/4 - 1/2", "2", "1/2", "2", "3/4", "8", "2", "1", "32"] [RecipeIngredientParts] ["olive oil", "green onion", "garlic", "crushed red pepper flakes", "turkey", "water chestnut", "mayonnaise", "crystallized ginger", "ground ginger", "white wine vinegar", "soy sauce", "French baguettes"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 191.9 [FatContent] 1.6 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 360.4 [CarbohydrateContent] 36.8 [FiberContent] 1.7 [SugarContent] 1.8 [ProteinContent] 7.7 [RecipeServings] nan [RecipeYield] 32 crostini [RecipeInstructions] Heat oil in a large nonstick skillet over medium-high heat. Add onions, garlic, and pepper; saute 1 minute. Place onion mixture, turkey, and next 6 ingredients (turkey through soy sauce] in a food processor; process until well-blended, scraping sides of processor bowl occasionally. Spoon pate into a bowl; cover and chill at least 8 hours. Spread 1 tablespoon pate evenly over each bread slice.
[Name] Spicy Cajun Tamales [AuthorId] 22040 [AuthorName] Grandpa Harry [CookTime] PT45M [PrepTime] PT1H [TotalTime] PT1H45M [DatePublished] 2001-11-18T07:58:00Z [Description] I got this from the famous New Orleans Radio Chef Frank Davis. I like the taste of a spicy ground beef in my tamale, as opposed to that stringy, chewy shredded beef! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Meat", "Cajun", "Creole", "Kid Friendly", "Winter", "Spicy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "2", "1", "1", "1", "1", "1", "1", "3", NA, NA] [RecipeIngredientParts] ["onion", "Rotel tomatoes & chilies", "tomatoes", "Mexican chili powder", "cumin", "water", "salt", "cayenne pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 16.9 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 101.3 [CarbohydrateContent] 3.4 [FiberContent] 1.4 [SugarContent] 1.0 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 24 tamales [RecipeInstructions] Start off by sautéing the ground beef and onions until the beef browns and the onions become tender. At this point, strain the meat and drain off all but a couple tablespoons of the beef drippings. But keep it in reserve-you'll need it later. Then combine into the meat the Rotel tomatoes, the chili mix, the peeled tomatoes, the chili powder, the cumin, the water, and your salt and cayenne pepper. Now<U+0085> bring the mixture to a slow boil<U+0085> but as soon as the boil begins, reduce the heat to low and simmer everything together (with the cover on the pot] for about 45 minutes to an hour. Next, strain the meat again from the juices (but save the juices]. Then put the meat back into the pot and stir in the cornbread mix and one cup of meat drippings you saved from the sautéing process. At this point, you can adjust the\"spicyness\" of the tamales by adding either more chili powder or cayenne pepper. Then mix everything together extremely well once more<U+0085> and note- you want the tamale mixture to be moist and pasty, but not\"wet\". Finally, place about a tablespoon of the meat stuffing into the center of a moistened tamale paper, roll the paper around the tamale, and put the rolled tamales into a deep steamer pot. Then ladle over the tamales all the juices and drippings you reserved during the preparation process<U+0085> and simmer everything on low for about 45 minutes. When you're ready to eat, serve them piping hot.
[Name] Herbed Turkey [AuthorId] 3288 [AuthorName] TishT [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2001-11-18T11:40:00Z [Description] Make and share this Herbed Turkey recipe from Food.com. [Images] character(0) [RecipeCategory] Whole Turkey [Keywords] ["Poultry", "Meat", "Christmas", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "6 -10", "2 -4", "4", NA, NA, NA] [RecipeIngredientParts] ["garlic cloves", "fresh rosemary", "butter", "salt", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 718.3 [FatContent] 39.0 [SaturatedFatContent] 13.0 [CholesterolContent] 297.5 [SodiumContent] 320.8 [CarbohydrateContent] 0.8 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 85.0 [RecipeServings] nan [RecipeYield] 1 whole turkey [RecipeInstructions] Preheat the oven to 350°F. Mix together the garlic, rosemary, butter, salt and pepper. Pull apart from the meat, the skin to create a pocket. Push the herb mixture in between the skin and meat. Press down on the skin if necessary to distribute the mixture as evenly as possible. Spray the turkey with a non stick spray (I have been know to sprinkle the outside of the turkey with a few herbs I find in the cabinet as well]. Cover turkey with foil and place in oven. Bake approx 1 1/2 to 2 hours, or until meat thermometer reaches 185°F. Uncover and bake the turkey about 15 minutes or until the outside becomes a golden brown. Pull out of oven and let sit about 15 minutes before carving.
[Name] Cranberry Relish [AuthorId] 20159 [AuthorName] HopeK [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2001-11-18T11:40:00Z [Description] Make and share this Cranberry Relish recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Christmas", "Thanksgiving", "< 60 Mins", "Refrigerator", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3/4", "1/2 - 2/3", "1/4", "1/4", "1", "1/2", "1/2"] [RecipeIngredientParts] ["granulated sugar", "ground cinnamon", "ground nutmeg", "cranberries", "golden raisin", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 205.1 [FatContent] 6.7 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 3.5 [CarbohydrateContent] 38.2 [FiberContent] 4.1 [SugarContent] 29.9 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine apple or orange juice, sugar, cinnamon and nutmeg in med. saucepan. Cook and stir over med. heat til sugar is dissolved. Add cranberries and raisins. Bring to boiling, reduce heat to low. Cook and stir for 3-4 minutes or til cranberries pop. Remove from heat. Stir in pecans. Transfer to serving dish. Cover and chill thoroughly til serving time.
[Name] Mennonite Veal With Dumplings [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT1H10M [PrepTime] PT20M [TotalTime] PT1H30M [DatePublished] 2001-11-18T11:41:00Z [Description] One of my favourites, based on a recipe I found in Food that Really Schmecks (written by Edna Staebler). This is supposed to be plain old-fashioned comfort food, in case you're wondering about the lack of seasonings. It's wonderful when you just want something homey. Feel free to experiment with veggies; I've used green beans once, plus I add celery sometimes. This is a real treat particularly for dumpling lovers. [Images] character(0) [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Veal", "Fruit", "Vegetable", "Meat", "Canadian", "Kid Friendly", "Weeknight", "Oven", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "3", "1", "1/4", "1", NA, "1/4", "2", "1", "4", "1/4", "1", "3", NA] [RecipeIngredientParts] ["butter", "margarine", "onion", "button mushroom", "carrot", "fresh parsley", "flour", "salt", "baking powder", "black pepper", "egg", "shortening", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 471.7 [FatContent] 21.3 [SaturatedFatContent] 8.7 [CholesterolContent] 112.0 [SodiumContent] 1051.9 [CarbohydrateContent] 51.9 [FiberContent] 2.4 [SugarContent] 1.5 [ProteinContent] 18.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large heavy saucepan over medium-high heat, melt butter. Add veal and onion (and carrot if using] to pan and let veal brown just a little bit; add mushrooms and continue to cook for 2 or 3 minutes more. Season with salt and pepper and stir. Cover veal entirely with boiling water and turn heat down to a simmer; let simmer for 30-45 minutes, or until veal is tender. Make egg dumplings: In a large bowl, combine all dry ingredients together, then add melted shortening or margarine, beaten egg and just enough milk to make a moist, stiff batter. Drop/plop dumplings onto simmering mixture with large spoonfuls and cover tightly with lid. Turn heat up to medium-high and let simmer for 15 minutes, DO NOT PEEK. After 15 minutes, remove lid and take pot off heat, cover with parsley, and serve at table straight from pot. Variation: Remove dumplings to serving bowl, using a slotted spoon remove veal and veggies to a serving bowl, then thicken broth as you would gravy and serve on the side; I usually don't bother though: if you want it a little thicker, shake veal pieces in flour before you brown them. Variation#2: Add a big handful of frozen peas just before you add dumplings to the pot.
[Name] Meatloaf [AuthorId] 5523 [AuthorName] Dave C [CookTime] PT1H5M [PrepTime] PT15M [TotalTime] PT1H20M [DatePublished] 2001-11-18T11:41:00Z [Description] Make and share this Meatloaf recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1 1/2", "1/2", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["ground beef", "dry mustard", "Worcestershire sauce", "egg", "water"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 296.1 [FatContent] 18.5 [SaturatedFatContent] 7.0 [CholesterolContent] 112.4 [SodiumContent] 180.4 [CarbohydrateContent] 7.3 [FiberContent] 0.5 [SugarContent] 0.9 [ProteinContent] 23.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In large bowl, combine 1/2 cup (125 mL] soup, beef, bread crumbs, mustard, Worcestershire and egg; mix thoroughly. In 11-inch x 7-inch (2 L] baking dish firmly shaped mixture into loaf. Bake at 350°F (180&°C] 1 hour or until done. Spoon off fat, reserving 2 tbsp (25 mL] drippings. In small saucepan over medium heat, combine remaining soup, water and reserved drippings. Heat through, stirring occasionally. Serve with meat loaf. -------Meatloaf with Zesty Sauce------------. Omit all drippings when spooning off fat. To soup and water in saucepan, add 1 tbsp packed brown sugar, 1 tbsp (15 mL] vinegar, 1 tsp (5 mL] dry mustard and hot pepper sauce to taste.
[Name] Asparagus in the Flemish Manner [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-11-18T11:41:00Z [Description] Make and share this Asparagus in the Flemish Manner recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Belgian", "European", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "4", "100", "1", NA, NA] [RecipeIngredientParts] ["asparagus", "eggs", "butter", "parsley", "pepper", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 303.4 [FatContent] 25.5 [SaturatedFatContent] 14.4 [CholesterolContent] 239.4 [SodiumContent] 283.4 [CarbohydrateContent] 10.4 [FiberContent] 4.9 [SugarContent] 3.3 [ProteinContent] 12.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Boil 8 cups of lightly salted water.", "Add the asparagus and cook for about 20 minutes.", "In the meantime cook the eggs.", "Mash the yolks and the egg whites separately.", "Mince the parsley.", "Melt the butter and serve in a preheated sauce boat.", "Arrange the asparagus on a dish.", "Cover with the mashed egg yolks (not on the tips].", "Put the mashed egg whites over the mashed egg yolks and lastly decorate with parsley.", "Serve the melted butter separately (it has to be poured over the dish]." ]
[Name] Zucchini Hamburger Pie [AuthorId] 22898 [AuthorName] BeckyF [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-11-18T11:41:00Z [Description] I got this recipe from and very good friend of mine. My friend made this crustless and it is very good this way also. This recipe can be prepared ahead of time. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "4", "2", "1/2", "1/4", "1/2", "1", "1", "1/2", "1", NA] [RecipeIngredientParts] ["hamburger", "zucchini", "tomatoes", "parmesan cheese", "green pepper", "fresh parsley", "onion", "oregano"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 161.6 [FatContent] 6.3 [SaturatedFatContent] 2.5 [CholesterolContent] 29.0 [SodiumContent] 170.6 [CarbohydrateContent] 14.4 [FiberContent] 2.7 [SugarContent] 4.7 [ProteinContent] 12.8 [RecipeServings] 6.0 [RecipeYield] 1 pie [RecipeInstructions] Brown hamburger with onion and dry seasoning. Line a large, deep pie pan with pastry crust. Slice2 zucchini and alternate with layers of meat mixture into the pie crust. Top with tomato slices. If the tomatoes are not juicy and ripe, add a bit of tomato juice. You may use an 8 ounce can of whole tomatoes sliced. Top with pastry, cut a small hole and dust with pepper. Bake in a 350'F. If you are going to make this recipe crustless, you can make in a square baking pan. This recipe freezes superbly.
[Name] Chocolate Chip Cookies in a Bag! [AuthorId] 23966 [AuthorName] Lisa Jones [CookTime] PT12M [PrepTime] PT5M [TotalTime] PT17M [DatePublished] 2001-11-18T11:41:00Z [Description] This recipe is great and easy to prepare. I created the recipe from an old handed down recipe from my grandmother. I added a few different variations to it. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Kid Friendly", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2 1/4", "1", "1", "1", "3/4", "3/4", "2", "1", "1/2", "2", "1"] [RecipeIngredientParts] ["flour", "baking soda", "salt", "butter", "granulated sugar", "brown sugar", "eggs", "vanilla", "cinnamon", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 803.6 [FatContent] 42.5 [SaturatedFatContent] 25.7 [CholesterolContent] 130.2 [SodiumContent] 734.2 [CarbohydrateContent] 105.7 [FiberContent] 4.0 [SugarContent] 70.6 [ProteinContent] 8.2 [RecipeServings] nan [RecipeYield] 7 dozen cookies [RecipeInstructions] ["Preheat oven to 375°F.", "in a small bowl combine flour baking soda and salt then set aside.", "in a large bowl cream butter,sugar and brown sugar until light.", "Then beat in eggs cinnamon and vanilla until smooth.", "Gradually add flour mixture until well combined.", "Stir in chips and (optional] walnuts.", "Drop by well rounded teaspoonfuls onto an ungreased cookie sheet.", "Bake 8-12 minutes or until just golden brown (don't over bake].", "Then place several cookies in decorative bags.", "Great for gift giving. I sell my cookies and all are placed in cute and unusual gift bags!" ]
[Name] Zinggggggy Chicken Wings [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-11-18T11:41:00Z [Description] Make and share this Zinggggggy Chicken Wings recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Chinese", "Asian", "Spicy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "3", "4 -6", "2", "1"] [RecipeIngredientParts] ["chicken wings", "plum jam", "soy sauce", "Dijon mustard"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 101.1 [FatContent] 5.5 [SaturatedFatContent] 1.5 [CholesterolContent] 26.2 [SodiumContent] 193.6 [CarbohydrateContent] 6.0 [FiberContent] 0.2 [SugarContent] 4.1 [ProteinContent] 6.6 [RecipeServings] nan [RecipeYield] 20 Wings Apprx [RecipeInstructions] Heat oven 425f. Place wings in a single layer on a baking sheet. Combine remaining ingredients and brush generously over the wings. Bake 15-20 minutes, baste frequently, until cooked and golden. Serve with Chinese hot mustard (if desired].
[Name] Chocolate Chip Pecan Pie Muffins [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-11-18T11:41:00Z [Description] I kicked up the recipe for Pecan Pie Muffins this morning and came up with this. They are really rich with the addition of the chocolate chips. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Lunch/Snacks", "Fruit", "Nuts", "Kid Friendly", "Winter", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "1/2", "1/2", "3", "2"] [RecipeIngredientParts] ["pecans", "brown sugar", "flour", "eggs", "butter", "chocolate chips", "sugar", "brown sugar"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 855.9 [FatContent] 51.6 [SaturatedFatContent] 20.8 [CholesterolContent] 166.8 [SodiumContent] 225.2 [CarbohydrateContent] 98.9 [FiberContent] 4.3 [SugarContent] 81.8 [ProteinContent] 8.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine pecans, brown sugar, flour and chocolate chips. Make a well in center of mixture. Beat eggs until foamy. Stir together eggs and butter. Add to dry ingredients. Stir until moistened. Spoon batter into cups, makes 4 large muffins, or 6 smaller muffins. Mix topping ingredients together. Sprinkle on top of each muffin. Bake at 350°F 20-25 minutes. Remove from pan immediately. Serve warm.
[Name] Greek Potato Skins [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2001-11-18T11:41:00Z [Description] You can do most of this recipe ahead, have your skins ready and baked the first 5 minute baking and have your cheese mixture ready and in the fridge. Continue on to the last steps just before serving. These go over well with sports fans, however I think you'll want to make more than 32! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/49/3/picmQyc1m.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/49/3/picNc0Epa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/49/3/pic2WNfI4.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Canadian", "Healthy", "Free Of...", "Weeknight", "Broil/Grill", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", NA, "4", "1 1/2", "1/2", "1/4", "1/2"] [RecipeIngredientParts] ["potatoes", "olive oil", "feta cheese", "oregano", "basil", "rosemary"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 25.4 [FatContent] 0.8 [SaturatedFatContent] 0.6 [CholesterolContent] 3.3 [SodiumContent] 43.1 [CarbohydrateContent] 3.6 [FiberContent] 0.5 [SugarContent] 0.3 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 32 skins [RecipeInstructions] ["Heat oven 400f, prick the potatoes and bake 1 hour or until done.", "Cool potatoes slightly, cut in half, lengthwise and scoop out the pulp leaving a 1/4\" shell (reserve pulp for another use] Cut skins in half lengthwise again and then cut in half crosswise (you'll have 32 pieces] Brush skins generously with with oil.", "Bake 5 minutes.", "Combine the remaining ingredients and top the skins with the cheese mixture.", "Drizzle with a little oil and broil for 2-3 minutes until cheese is bubbly." ]
[Name] Hot Breakfast to Go [AuthorId] 20327 [AuthorName] KyanaBelle [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2001-11-18T11:41:00Z [Description] Feed the family a substantial, hot breakfast, fast. Keep these in the freezer for inexpensive zap-and-run convenience! Adapt the recipe to your tastes, dietary needs. Try another variety of cream soup, such as cheddar cheese. Sub diced beef or ham for the sausage, cubed potatoes or broccoli for the veggies, tortillas or English muffins for the pita. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Cheese", "Kid Friendly", "Microwave", "< 60 Mins", "Beginner Cook", "Freezer", "Stove Top", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["2", "3", "1/2", "1", "1/2", "1/2", "12", "3"] [RecipeIngredientParts] ["eggs", "black pepper", "ground sausage", "bell pepper", "onion", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 588.5 [FatContent] 33.0 [SaturatedFatContent] 13.2 [CholesterolContent] 384.2 [SodiumContent] 1397.7 [CarbohydrateContent] 40.5 [FiberContent] 1.6 [SugarContent] 2.8 [ProteinContent] 30.6 [RecipeServings] nan [RecipeYield] 24 Pockets [RecipeInstructions] Beat eggs. Combine beaten eggs, cream soups, and pepper thoroughly with stand mixer or food processor. Add sauteed veggies and meat to egg-soup mixture. Scramble egg mixture until just slightly less cooked then you normally like your eggs. TIP: You may do this in batches in a skillet or all at once in a dutch oven, carefully stirring eggs so uncooked portions flow to bottom. Fill each pita half (tortilla or other bread \"wrapper\"] with cooked egg mixture and top with approximately 2 tablespoons of shredded cheese. TIP: Keep a 9x13 pan handy to place filled pockets in an upright position while assembling the pockets. TIP: Place \"Burrito-style\" Hot Breakfasts to go on cookie sheets, not touching one another. TIP: Allow the Pita-style pockets to cool somewhat before adding the cheese unless serving immediately. Place filled pockets (or burritos or sandwiches] in freezer. Once frozen, package each pocket separately in microwave/freezer-safe wrapping and store in freezer for grab, zap and run breakfasts. To serve, reheat the frozen breakfast in the microwave for approximately 90 seconds, until hot throughout. You WILL need to experiment with the reheating time as microwaves can and do vary greatly. Makes 24 hot breakfasts to go. You may prepare 1/3 of the recipe for a sit-down family breakfast if you do not wish to freeze it by cooking the eggs to your normally desired level of doneness. A third of the recipe would serve 4-8, depending on your family's appetite.
[Name] White Chocolate And Raspberry Cheesecake [AuthorId] 2178 [AuthorName] troyh [CookTime] PT1M [PrepTime] PT1M [TotalTime] PT2M [DatePublished] 2001-11-18T11:41:00Z [Description] Make and share this White Chocolate And Raspberry Cheesecake 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/14/49/5/pic4qA43j.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/49/5/picD4dI0O.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/49/5/picywSJwS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/49/5/picDQUkZO.jpg"] [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Raspberries", "Berries", "Fruit", "< 15 Mins"] [RecipeIngredientQuantities] ["18", "1", "4 1/2", "4", "2", "2/3", "2", "3/4", "2", "3/4", "1", "3", "1/2", "2 1/2", "1/2"] [RecipeIngredientParts] ["unsalted butter", "imported white chocolate", "cream cheese", "sugar", "vanilla extract", "lemon, rind of", "eggs", "fresh raspberries", "frozen unsweetened raspberries", "sour cream", "sugar", "vanilla extract", "raspberries", "strawberry"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 780.0 [FatContent] 50.8 [SaturatedFatContent] 25.0 [CholesterolContent] 147.6 [SodiumContent] 322.2 [CarbohydrateContent] 72.7 [FiberContent] 9.6 [SugarContent] 45.6 [ProteinContent] 13.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] For crust------------. Preheat oven to 350F degrees. Place large piece of foil on heavy large baking sheet. Set 8x2-inch bottomless heart-shaped cake pan atop foil. Wrap foil around outside and 1 inch up sides of pan. Butter foil and pan. Finely grind cookies and almonds in processor. Add butter and blend until mixture forms very moist crumbs. Using plastic wrap as aid, press crumbs firmly onto bottom and 2 inches up sides of pan. Bake until golden, about 10 minutes. Cool. Maintain oven temperature. For Filling--------------. Melt white chocolate in top of double boiler over simmering water until smooth, stirring often. Remove from over water. Using electric mixer, beat cream cheese, sugar, vanilla and peel in large bowl until smooth. Add eggs 1 at a time, beating just until combined. Beat in white chocolate. Spoon half of batter into crust. Top with 3/4 cup berries. Spoon remaining batter over. Bake until edges of cake are set but center 3 inches still moves when cake is shaken, about 45 minutes. Let cool for 20 minutes. Using fingertips, press down gently on edges of cheesecake to flatten slightly. For topping------------------. Whisk sour cream, sugar and vanilla in bowl. Spoon over cake, spreading to edge of pan. Bake 5 minutes. Transfer cake in pan to rack. Run small knife around sides of cake. Cool completely and chill cake overnight. Fold down foil along sides of pan. Lift cake pan off cheesecake. Transfer cheesecake to platter, discarding foil. Cover cake with berries. Bring jam to simmer in small saucepan, stirring often. Gently brush jam over berries.
[Name] Gougere (Hearty Cheesy Bread) [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT55M [PrepTime] PT25M [TotalTime] PT1H20M [DatePublished] 2001-11-18T11:41:00Z [Description] This is a wonderful,hearty flavored bread! Serve it on it's own as a snack or with a bit of butter or as a side dish. It is very, very good [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Lunch/Snacks", "Canadian", "High Protein", "High In...", "Spicy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1 1/4", "4", "3", "1", "1/2", "1/4", "2", "2", "1/4", "1/4"] [RecipeIngredientParts] ["butter", "flour", "eggs", "aged cheddar cheese", "swiss cheese", "salt", "pepper", "garlic", "onion", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 108.8 [FatContent] 8.0 [SaturatedFatContent] 4.9 [CholesterolContent] 45.1 [SodiumContent] 143.0 [CarbohydrateContent] 4.3 [FiberContent] 0.2 [SugarContent] 0.2 [ProteinContent] 4.9 [RecipeServings] nan [RecipeYield] 32 Slices [RecipeInstructions] Heat oven to 375f. In a medium saucepan melt butter (medium Heat]. Add flour and stir until the mixture forms a ball. Remove from heat and continue stirring until the mixture cools. Beat in the eggs, one at a time, stirring until the mixture is smooth and glossy Stir in the remaining ingredients. Pour batter into a greased 10\" oven proof (cast Iron] Skillet or dish. Bake 40-45 minutes or until golden. Serve hot.
[Name] Tomato Bake [AuthorId] 23960 [AuthorName] Vicki Kiddy [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-11-18T11:42:00Z [Description] This is suppose to be an appetizer, but it is so good I use it as side dish at meal time. A good friend made this recipe and brought to work for a potluck dinner and I have been making it ever since. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "3 -4", "2", NA, "1/4", "1", "1 1/2"] [RecipeIngredientParts] ["tomatoes", "fresh basil", "dried basil", "green onion", "Hellmann's mayonnaise", "monterey jack cheese"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 244.8 [FatContent] 16.4 [SaturatedFatContent] 5.2 [CholesterolContent] 21.2 [SodiumContent] 533.7 [CarbohydrateContent] 18.9 [FiberContent] 1.1 [SugarContent] 4.9 [ProteinContent] 6.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Remove Biscuits from package and separate.", "Line the bottom (not the sides] of a lightly greased casserole dish with biscuit dough; press dough together with your fingers and pat it smooth.", "Arrange tomatoes on top of dough.", "Sprinkle basil, salt and pepper on tomatoes; top with green onions.", "Combine the mayo and cheese; spread over the tomatoes and onions; put in oven.", "Bake in a preheated 425 degree oven 12 to 15 minutes, or until crust is done.", "Let stand 15 minutes before cutting to serve." ]
[Name] Sweet Potato Cake [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-11-18T17:06:00Z [Description] Make and share this Sweet Potato Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "2", "4", "2 1/2", "3", "1/4", "1", "1", "1/3", "1 1/2", "1", "1", "1", "1", "3", "1/2 - 1", "1", "1 1/3"] [RecipeIngredientParts] ["sugar", "eggs", "flour", "baking powder", "salt", "ground cinnamon", "ground nutmeg", "water", "sweet potatoes", "vanilla extract", "evaporated milk", "sugar", "margarine", "vanilla extract", "flaked coconut"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 9597.5 [FatContent] 583.9 [SaturatedFatContent] 124.2 [CholesterolContent] 1519.3 [SodiumContent] 4714.8 [CarbohydrateContent] 1008.6 [FiberContent] 32.7 [SugarContent] 661.1 [ProteinContent] 121.1 [RecipeServings] nan [RecipeYield] 1 three layer cake [RecipeInstructions] CAKE-------------------. Combine cooking oil and sugar and beat until smooth. Add egg yolks one at a time. Sift dry ingredients and add to first mixture alternately with water, beating well after each addition. Stir in potatoes, nuts and vanilla extract. Fold stiffly beaten egg whites into mixture. Pour batter into 3 greased and floured 8-inch cake pans. Bake for 25 to 30 minutes at 350 degrees F. Cool and frost. FILLING-----------------------. Combine milk, sugar, egg yolks, margarine, and vanilla extract in a saucepan. Cook over medium heat about 12 minutes, stirring constantly until mixture thickens. Remove from heat and add coconut. Beat until cool and of a spreading consistency.
[Name] Bacardi Rum Cake [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT1H4M [PrepTime] PT20M [TotalTime] PT1H24M [DatePublished] 2001-11-18T17:06:00Z [Description] This Bacardi rum cake is lovely and moist. I usually make it around New Years, makes a nice looking dessert for a buffet and the taste is rich and wonderful. From a magazine add, many years ago. 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"https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/49/9/J3hNThTQF2fCdzPNCwhb_20200118_161352.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/49/9/Q2moijWyS6aO73eP6idN_10221471378957470.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/49/9/zv7elczYQNajnzWf9qZw_2761A129-62B9-488E-A51B-258A94926228.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/49/9/OJbRFwi3SGmyeghZiYAR_9B1C2200-C7E0-48A4-834A-FCA465F9333C.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/49/9/gXcPe1IYQRylcwYzpmBn_2412BB0A-EACC-46D0-858D-32821A096979.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/49/9/pickZlZgO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/49/9/picazFhq4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/49/9/picRkeLjP.jpg"] [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Canadian", "Potluck", "Christmas", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "4", "1/2", "1/2", "1/2", "1/2", "1/4", "1", "1/2"] [RecipeIngredientParts] ["pecans", "walnuts", "vanilla instant pudding mix", "eggs", "cold water", "dark rum", "rum", "butter", "water", "sugar", "dark rum", "rum"] [AggregatedRating] 5.0 [ReviewCount] 198.0 [Calories] 669.4 [FatContent] 35.9 [SaturatedFatContent] 9.5 [CholesterolContent] 99.8 [SodiumContent] 583.2 [CarbohydrateContent] 70.7 [FiberContent] 1.6 [SugarContent] 51.5 [ProteinContent] 5.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan. Stir together cake mix, pudding mix, eggs, water, oil and rum. Pour batter over nuts. Bake at 325 in oven for 1 hour. Cool 10 minutes in pan. Invert onto serving plate and prick top. Glaze-----------------. Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Brush glaze evenly over top and sides of cake. Allow cake to absorb glaze. Repeat until glaze is used up.
[Name] Bacon Biscuits [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-11-18T17:06:00Z [Description] You can just imagine how your dog is going to react wen they smell bacon in the kitchen. Dogs just love this treat. Onion in any form can be deadly to your dog. Please only use garlic powder in this recipe!! Also remember this is not for humans only dogs!! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/50/0/picaGglCj.jpg" [RecipeCategory] Breads [Keywords] ["< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["5", "1", "2", "10", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["whole wheat flour", "milk", "eggs", "bacon fat", "garlic powder", "salt", "cold water", "bacon fat"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 91.6 [FatContent] 4.6 [SaturatedFatContent] 0.8 [CholesterolContent] 10.2 [SodiumContent] 65.1 [CarbohydrateContent] 11.1 [FiberContent] 1.6 [SugarContent] 0.1 [ProteinContent] 2.5 [RecipeServings] 40.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients well. Pinch off pieces of the dough and roll them into two-inch balls. Put them on a greased cookie sheet. Bake them at 350 degrees for 35 to 40 minutes. Let them cool, then store in an airtight container.
[Name] Taco Filling (Ground Beef) [AuthorId] 20895 [AuthorName] Rhonda O [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-11-18T17:06:00Z [Description] This recipe was passed to me from my Mothers Best friend. When she was going to make Tacos everyone would just happen to drop by. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "High Protein", "Kid Friendly", "High In...", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1"] [RecipeIngredientParts] ["ground beef", "onion", "oregano", "cumin", "garlic powder"] [AggregatedRating] 4.0 [ReviewCount] 10.0 [Calories] 87.5 [FatContent] 5.8 [SaturatedFatContent] 2.2 [CholesterolContent] 25.7 [SodiumContent] 25.9 [CarbohydrateContent] 1.3 [FiberContent] 0.2 [SugarContent] 0.5 [ProteinContent] 7.2 [RecipeServings] 12.0 [RecipeYield] 12 regular Taco Shells [RecipeInstructions] Brown ground beef with onion drain. Add other ingredients. Simmer add more seasoning to taste. This can be a little dry. This is not Health Food! I have added a little cooking oil to the Mix. Add salt and pepper. Add ground beef to your favorite Taco shells. Top with cheese, sour cream, lettuce, tomato, etc. Enjoy!
[Name] Tofu Dip [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-11-18T17:06:00Z [Description] Make and share this Tofu Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Soy/Tofu", "Beans", "Canadian", "Christmas", "Thanksgiving", "< 15 Mins", "No Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "2", "1", "1", "1", "1/4", "1", "1", NA] [RecipeIngredientParts] ["tofu", "light mayonnaise", "plain yogurt", "lemon juice", "Worcestershire sauce", "Dijon mustard", "anchovy paste", "parmesan cheese", "garlic", "olive oil"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 328.4 [FatContent] 23.9 [SaturatedFatContent] 6.3 [CholesterolContent] 27.4 [SodiumContent] 623.9 [CarbohydrateContent] 10.5 [FiberContent] 0.6 [SugarContent] 4.7 [ProteinContent] 20.7 [RecipeServings] nan [RecipeYield] 1 1/3 cups [RecipeInstructions] In a food processor, combine tofu, mayonnaise, yogurt, lemon juice, worcestershire sauce, mustard, anchovy past and hot pepper sauce, puree until smooth. (I have made it in my blender] Stir in cheese, garlic and oil, season with salt and pepper. Dip can be covered and refrigerated for up to 8 hours.
[Name] Wildfire Horseradish Crusted Pork Chops [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-11-18T17:06:00Z [Description] Make and share this Wildfire Horseradish Crusted 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/14/50/3/E68w7gYyQ9GVCIqQVSXb_9980D33E-B319-457B-A600-5BB466B74C85.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/50/3/picKoquSF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/50/3/picdDo2Nq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/50/3/pichuNHMD.jpg" ] [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "Canadian", "Winter", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/2 - 1", "6", "1/4", "1", "4", "2", "1", "1", "2", "1", "1/2", "1"] [RecipeIngredientParts] ["butter", "horseradish", "ground black pepper", "garlic cloves", "rosemary", "thyme", "dried thyme", "olive oil", "salt", "cracked black pepper", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 650.1 [FatContent] 52.4 [SaturatedFatContent] 23.5 [CholesterolContent] 129.8 [SodiumContent] 1069.7 [CarbohydrateContent] 22.8 [FiberContent] 2.1 [SugarContent] 3.5 [ProteinContent] 22.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Horseradish crust: In a large mixing bowl, beat together well 1 stick butter, 6 tablespoons horseradish, ground pepper and fine bread crumbs. Cover and refrigerate until use. Pork Chops: In a large zip lock bag, mix together the garlic, herbs and 2 tablespoon olive oil, add chops and seal bag. Shake and refrigerate overnight. Remove chops from bag, season with salt and pepper. Heat oven to 450°F. Heat the teaspoon olive oil in a large non-stick frypan over medium high heat. Add chops and cook for 5 minutes, turn and brown for 5 minutes more. Remove chops to shallow baking dish, top each chop with 1 to 2 tablespoons horseradish crust and place in oven 6 to 8 minutes until crust is golden brown.
[Name] Breath Biscuits [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-11-18T17:06:00Z [Description] Make and share this Breath Biscuits recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["2", "1", "1", "3", "1/2", "1/3", "2/3"] [RecipeIngredientParts] ["egg", "parsley", "of fresh mint", "milk"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 142.5 [FatContent] 5.1 [SaturatedFatContent] 1.0 [CholesterolContent] 19.5 [SodiumContent] 16.8 [CarbohydrateContent] 21.2 [FiberContent] 1.5 [SugarContent] 0.3 [ProteinContent] 3.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400. Combine flour, salt and charcoal. In a medium bowl, combine egg, oil, parsley and mint; mix well. Slowly stir in flour mixture, then add enough milk to make a dough the consistency of drop biscuits. Drop heaping tablespoons of dough about 1 in. apart onto greased baking sheets. Bake 15 min., or until firm. Store cooled biscuits in tightly covered container in refrigerator.

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