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[Name] Peanut Butter Biscuits [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2001-11-18T17:06:00Z [Description] Your dog will love this treat. Forget those expensive brand names your dog will prefere this homemade biscuit. [Images] character(0) [RecipeCategory] High Protein [Keywords] ["High In...", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1", "1 1/4", "3/4"] [RecipeIngredientParts] ["baking powder", "peanut butter", "milk"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 234.2 [FatContent] 15.3 [SaturatedFatContent] 3.3 [CholesterolContent] 2.1 [SodiumContent] 223.7 [CarbohydrateContent] 17.9 [FiberContent] 3.1 [SugarContent] 2.9 [ProteinContent] 10.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 400.", "In a mixing bowl, combine oat flour, soy flour and baking powder.", "In a blender, blend peanut butter and milk.", "Pour peanut butter mixture into dry ingredients and mix well.", "Turn dough out onto a lightly floured surface and knead lightly.", "Roll out dough 1/4 inches.", "thick and cut into squares or use a cookie cutter.", "Place biscuits on baking sheet about 1/2 inches.", "apart and bake for 15 minutes, or until lightly browned.", "Biscuits should be refrigerated or frozen." ]
[Name] Sunshine Calf or Pork Liver " Brownies " [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-11-18T17:06:00Z [Description] Make and share this Sunshine Calf or Pork Liver " Brownies " recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/50/6/7IBGVJzNSMeGYyRDGMtO_1143589782423635.jpg" [RecipeCategory] Beef Organ Meats [Keywords] ["Beef Liver", "Meat", "Healthy", "< 30 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "1"] [RecipeIngredientParts] ["calf liver", "flour", "cornmeal", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 89.1 [FatContent] 1.7 [SaturatedFatContent] 0.5 [CholesterolContent] 100.7 [SodiumContent] 24.9 [CarbohydrateContent] 10.8 [FiberContent] 0.6 [SugarContent] 0.2 [ProteinContent] 7.3 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Puree all of the above in a food processor. Pour onto a cookie sheet lined with aluminum foil which has been oiled. Mixture will be thick. Press flat and even. Bake at 350 degrees for 20 minutes. Brownies are done when the pink is gone. Do not over bake or the brownies will crumble. Recipe may be doubled. You can also use fresh garlic instead of the garlic powder, and/or add parsley flakes for color.
[Name] Scallop Risotto With Champagne [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-11-18T17:06:00Z [Description] Make and share this Scallop Risotto With Champagne recipe from Food.com. [Images] character(0) [RecipeCategory] Short Grain Rice [Keywords] ["Rice", "Canadian", "Low Cholesterol", "Healthy", "Christmas", "Thanksgiving", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "1", NA, "2", "2/3", "3/4", "1/4", "1/4"] [RecipeIngredientParts] ["green onions", "chicken broth", "butter", "arborio rice", "water", "bay scallop"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 209.6 [FatContent] 2.7 [SaturatedFatContent] 1.4 [CholesterolContent] 11.9 [SodiumContent] 378.5 [CarbohydrateContent] 29.9 [FiberContent] 1.3 [SugarContent] 1.0 [ProteinContent] 7.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mince green onions, separating white parts and tops, set aside. Place broth in a small saucepan, bring a simmer, do not boil. Keep warm over low heat. Coat a large saucepan with cooking spray, and place over medium heat until hot. Add butter and white parts of onions, cook until tender. Add rice, and cook 3 minutes, stirring constantly. Add champagne, bring to a boil. Reduce heat and simmer, uncovered 5 minutes or until liquid is nearly absorbed. Add 1/2 cup warm broth, cook 5 minutes,stirring occasionally, until liquid is nearly absorbed. Add remaining broth, and cook 5 minutes or until liquid is nearly absorbed, stirring occasionally. Stir in onion tops, water, and scallops, cook an additional 5 minutes or until mixture is creamy. Rice will be slightly firm. Serve immediately.
[Name] Lemon Charlotte Mousse [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2001-11-18T17:06:00Z [Description] The kids think this is their own special dessert, they don't realize how much the adults like it too!! It really makes a beautiful presentation. originally from the jello people. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Fruit", "Canadian", "Low Protein", "Kid Friendly", "Potluck", "Thanksgiving", "Weeknight", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1 1/4", "2", "1", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["ladyfingers", "cream cheese", "lemon", "boiling water", "Cool Whip Topping", "fresh raspberry", "raspberry Jell-O gelatin", "boiling water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 393.3 [FatContent] 28.1 [SaturatedFatContent] 17.3 [CholesterolContent] 127.0 [SodiumContent] 226.6 [CarbohydrateContent] 32.1 [FiberContent] 1.0 [SugarContent] 24.5 [ProteinContent] 6.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Line inside rim of greased 9 inch springform pan with ladyfingers, set aside. Beat cream cheese, lemon juice and rind in a large bowl of electric mixer on low speed until blended. Dissolve jelly powder in boiling water. Add ice cubes, stirring until slightly thickened. Add jelly slowly to cream cheese mixture while beating on low speed. Increase speed and beat just until well blended. Fold in topping. Pour into prepared pan, arrange raspberries on top and chill. Dissolve raspberry jelly powder in boiling water, add ice cubes and stir until slightly thickened. Immediately spoon over cake. Chill at least 4 hours.
[Name] Salmon Caviar Spread [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-11-18T17:06:00Z [Description] Make and share this Salmon Caviar Spread recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Canadian", "Very Low Carbs", "Christmas", "Thanksgiving", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1 -2", "1", "2"] [RecipeIngredientParts] ["red salmon", "cream cheese", "lemon juice", "onion", "red caviar"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 753.1 [FatContent] 63.5 [SaturatedFatContent] 33.9 [CholesterolContent] 340.0 [SodiumContent] 763.4 [CarbohydrateContent] 5.8 [FiberContent] 0.2 [SugarContent] 0.8 [ProteinContent] 41.2 [RecipeServings] nan [RecipeYield] 1 3/4 cups [RecipeInstructions] Flake salmon, discarding skin and bones. Combine cream cheese, lemon juice,onion and horseradish. Add salmon and half the caviar. Mix well, spoon into serving dish and top with remaining caviar. Serve with assorted crackers and party rye bread.
[Name] Clams Casino [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-11-19T09:41:00Z [Description] A seafood restaurant favourite. I have modified the original recipe to meet my low sodium diet requirements. These are delicious - enjoy! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Poultry", "Meat", "Spicy", "Broil/Grill", "< 30 Mins", "Oven", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["24", "4", "1", "1/2", "3/4", "3/4", "1", "1/4", "4", "1 -2"] [RecipeIngredientParts] ["hard-shelled clams", "garlic", "fresh parsley", "fresh oregano", "fresh basil", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 109.3 [FatContent] 3.9 [SaturatedFatContent] 0.8 [CholesterolContent] 42.2 [SodiumContent] 223.7 [CarbohydrateContent] 6.2 [FiberContent] 1.6 [SugarContent] 0.3 [ProteinContent] 13.8 [RecipeServings] 4.0 [RecipeYield] 24 stuffed shells [RecipeInstructions] Preheat broiler. In a food processor with the metal blade in place, add the bread. Pulse to process, 5 to 10 times, and then turn the machine on, so that it is continually running. Drop the garlic and herbs through feed tube, and continue to process the bread and herbs until finely chopped. Place the breadcrumb mixture into a large bowl and add the melted margarine and broth. Mix ingredients to a medium dry stuffing. Place the clams in their shells on a cookie sheet that has sides. Top each clam with one tablespoon of the stuffing mixture and one piece of the raw bacon. Place the cookie sheet 3 inches from the heat, and broil for 5 minutes or until the bacon is crisp on one side. Turn the bacon over and broil for 3-5 minutes on the other side, or until bacon is crisp and clams have cooked. Serve immediately topped with chopped parsley, with lemon wedges on the side.
[Name] Can't Stop Eating Dip [AuthorId] 16669 [AuthorName] Marty Hugo [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-11-19T09:41:00Z [Description] This is a wonderful dip for your next party, or it is also good served on baked potatoes. Just add a salad and you have dinner done! Every time I make it for a party I get rave reviews and am always asked for the recipe. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["black olives", "Worcestershire sauce", "green chilies", "Velveeta Mexican cheese", "onion"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 208.0 [FatContent] 13.4 [SaturatedFatContent] 7.6 [CholesterolContent] 43.1 [SodiumContent] 1001.0 [CarbohydrateContent] 12.9 [FiberContent] 2.6 [SugarContent] 5.5 [ProteinContent] 10.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients and heat on stove or in microwave until cheese is melted and ingredients are well blended. Serve with corn chips.
[Name] Ham and Swiss Spirals [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-11-19T09:41:00Z [Description] This is a Thanksgiving and Christmas Breakfast Tradition. I serve these with scrambled eggs and sausage, coffee and O.J. Enjoy! [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Pork", "Cheese", "Meat", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2"] [RecipeIngredientParts] ["puff pastry", "cooked ham", "swiss cheese"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 218.2 [FatContent] 16.2 [SaturatedFatContent] 6.0 [CholesterolContent] 45.2 [SodiumContent] 57.8 [CarbohydrateContent] 3.3 [FiberContent] 1.3 [SugarContent] 0.8 [ProteinContent] 15.4 [RecipeServings] 5.0 [RecipeYield] 10 rounds [RecipeInstructions] Preheat oven to 400 degrees. Lay out the pastry sheet and evenly distribute the ham, cheese and almonds. Roll and seal the edge. With a sharp knife slice into 1 inch slices and lay flat on a baking sheet. If using a sheet thats not non stick lightly butter. You should have 10 slices. Bake for around 20-25 minutes or until golden.
[Name] Flemish Beef Stew II [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT4H [PrepTime] PT15M [TotalTime] PT4H15M [DatePublished] 2001-11-19T09:41:00Z [Description] Make and share this Flemish Beef Stew II recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Lunch/Snacks", "Vegetable", "Meat", "Belgian", "European", "Very Low Carbs", "Weeknight", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1", "1", "1", "1", "1/4", "1/2", "3/4", "1"] [RecipeIngredientParts] ["beef", "water", "onion", "sugar", "garlic", "salt", "black pepper", "sage", "dark beer", "vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 596.1 [FatContent] 60.4 [SaturatedFatContent] 25.1 [CholesterolContent] 84.3 [SodiumContent] 314.8 [CarbohydrateContent] 3.9 [FiberContent] 0.3 [SugarContent] 2.2 [ProteinContent] 7.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Simmer meat and water in Dutch oven for about 1 hour, covered. Then remove lid and allow water to boil away, so that meat ends up browning in its own fat. Adjust heat so that the meat juices that coat the pan do not burn. When meat is browned, remove from pan and reserve. Pour out fat. Thinly slice onion and add to pan; sauté over gentle heat, scraping up browned particles. Add sugar and continue cooking until onions are a rich brown. Add garlic and saute for a few seconds. Return meat to pan (or remove meat and onions to crockpot], and add salt, pepper, sage, and beer. Simmer until meat is fork tender. Depending upon the cut, this will take a total time of 1-1/2 to 3 hours. Add vinegar when cooked. Serve with rice, noodles or boiled potatoes. This braised dish will be improved by being made in advance and reheated.
[Name] 5-Ingredient Meatballs [AuthorId] 20895 [AuthorName] Rhonda O [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-11-19T09:41:00Z [Description] Very easy to make. Could be used as an appetizer with a dipping sauce. I know before I could get them into the sauce my husband was already eating them! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/51/4/picz64PjZ.jpg" [RecipeCategory] Meat [Keywords] ["Kid Friendly", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["ground beef", "egg"] [AggregatedRating] 4.5 [ReviewCount] 24.0 [Calories] 279.2 [FatContent] 18.4 [SaturatedFatContent] 7.1 [CholesterolContent] 123.6 [SodiumContent] 121.8 [CarbohydrateContent] 3.5 [FiberContent] 0.2 [SugarContent] 0.3 [ProteinContent] 23.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine ground beef, and other ingredients. Shape into 1 inch meatballs. Brown in skillet. Drain. Add to you favorite spaghetti sauce. Enjoy.
[Name] Belgian Meatballs Braised in Beer [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-11-19T09:41:00Z [Description] Make and share this Belgian Meatballs Braised in Beer recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Vegetable", "Meat", "Belgian", "European", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1/2", "1", "1", "1", NA, "1", "2", "2", "1", "1", "3", "1", NA, "1 1/2 - 2", "1", "1/2", "2"] [RecipeIngredientParts] ["milk", "ground beef", "ground pork", "egg", "shallot", "fresh parsley", "nutmeg", "flour", "unsalted butter", "onion", "Belgian endive", "sugar", "flour", "beef broth", "chicken broth", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 392.9 [FatContent] 23.5 [SaturatedFatContent] 9.2 [CholesterolContent] 114.8 [SodiumContent] 217.2 [CarbohydrateContent] 17.8 [FiberContent] 7.3 [SugarContent] 2.2 [ProteinContent] 25.8 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] To prepare meatballs, soak bread crumbs in milk until thoroughly moistened; squeeze dry with hands. Combine bread crumbs, ground meats, eggs, shallots, parsley, salt, pepper and nutmeg in medium bowl. Form mixture into 6 to 8 balls or patties (2 inches in diameter and 1/2-inch thick]; dust with 2 tablespoons flour. Heat butter and oil in deep, heavy Dutch oven, until hot but not smoking, over high heat. Add meatballs; cook until browned on all sides, about 5 minutes, making sure butter does not burn. Remove meat balls to platter; keep warm. To prepare sauce, discard all but 2 tablespoons of fat in pan. Add onion and endives. Cook over low heat, stirring constantly, for about 10 minutes. Add sugar, salt, pepper and 2 tablespoons flour to vegetables; cook, stirring, for 1 to 2 minutes longer. Add beer and broth; heat to quick boil, scraping up all brown bits from bottom of pan. Reduce heat to simmer; return meatballs to pan, placing them on top of vegetables. Simmer, partly covered, until meat is cooked through, 45 minutes. Sprinkle with parsley and serve.
[Name] Not-So-Sweet Pecan Pie [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2001-11-19T09:41:00Z [Description] This pie is claimed to be not as sickly-sweet as traditional pecan pies; I've not tried it, so please let me know if this is true or not! [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "Canadian", "Kid Friendly", "Potluck", "Christmas", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1/2", "1", "1", "1/3", "1"] [RecipeIngredientParts] ["eggs", "white sugar", "salt", "corn syrup", "butter", "pecan halves", "pecan pieces"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 404.0 [FatContent] 22.8 [SaturatedFatContent] 7.3 [CholesterolContent] 99.6 [SodiumContent] 168.6 [CarbohydrateContent] 49.8 [FiberContent] 1.4 [SugarContent] 23.4 [ProteinContent] 4.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Have pie shell ready; preheat oven to 375F degrees. In a large mixing bowl, beat together eggs, white sugar and salt; using a wooden spoon, stir in melted butter and corn syrup until well mixed. Add pecans and stir again. Pour into prepared pie shell and bake for 10 minutes, then reduce heat to 350F and bake 35 to 40 minutes more or until a tester inserted off-centre comes out clean. Let cool before serving.
[Name] Mint Meringues [AuthorId] 23400 [AuthorName] VIKKI BARKER [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2001-11-19T09:42:00Z [Description] Make and share this Mint Meringues 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/14/51/7/pic4o4B6o.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/51/7/EAzPsbubSPWwtAJWot3c_IMG_2684.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/51/7/MEYeHnRT3uW9yQdcVi85_IMG_2683.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/51/7/pic1timOl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/51/7/picW8SvQd.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Low Cholesterol", "Healthy", "Christmas", "Weeknight", "St. Patrick's Day", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/4", "1/8", "1/2", "1/4", "3 -6", NA] [RecipeIngredientParts] ["cream of tartar", "salt", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 26.6 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 25.1 [CarbohydrateContent] 6.3 [FiberContent] 0.0 [SugarContent] 6.3 [ProteinContent] 0.5 [RecipeServings] 16.0 [RecipeYield] 4 dozen [RecipeInstructions] Heat oven to 200 degrees. Grease 2 large cookie sheets, set aside. Combine egg whites, cream of tarter, and salt in medium bowl. Beat until foamy. Add sugar 1 tbls at a time, beating until egg whites are very stiff and glossy and sugar is disolved. beat in mint extract and food color. Fit a decorater bag with a large star tip. spoon meringue into bag. Pipe meringue in 1 inch puffs on prepared cookie sheets. Sprinkle with colored sugar if desired. Place cookie sheets on center rack of preheated oven. Bake for 2 hours. Remove from cookie sheet immediately, cool completely on wire racks.
[Name] Green Beans, Potatoes and Bacon Salad from Liege [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-11-19T09:42:00Z [Description] Make and share this Green Beans, Potatoes and Bacon Salad from Liege recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Beans", "Vegetable", "Belgian", "European", "Low Cholesterol", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/8", "3", "4", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["green beans", "potatoes", "smoked streaky bacon", "butter", "parsley", "spring onion", "red wine vinegar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 432.5 [FatContent] 15.3 [SaturatedFatContent] 5.8 [CholesterolContent] 38.8 [SodiumContent] 705.4 [CarbohydrateContent] 57.8 [FiberContent] 9.6 [SugarContent] 6.4 [ProteinContent] 18.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Trim and wash the beans and cook them in boiling, salted water. They must remain firm. At the same time, cook the potatoes in their skins in boiling salted water. While the vegetables are cooking, dice the bacon and fry in 15 g- 1/2 oz. butter until it changes color. When the potatoes are cooked, peel them and cut them into rounds. Drain the beans. Put the beans in a salad bowl, arrange the potatoes all around, sprinkle with the chopped parsley and spring onions, and pour the diced bacon and its fat over the lot. Pour the wine vinegar in the frying pan and boil, scraping up the crunchy remaining bits of bacon and bacon juice until the liquid has reduced considerably. Pour over the salad, and serve warm.
[Name] Peanut Butter Chocolate Pie [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-11-19T09:42:00Z [Description] This is a very good recipe for peanut butter chocolate pie. Freeze this for storage or for a summer treat. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/51/9/xHaQd3rtRGGZCp1loL29_Peanut%20Butter%20Pie.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/51/9/picwXXlrN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/51/9/h3TxGrZRQtqqOmmlZpin_Peanut%20Butter%20Pie%201.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/51/9/XCFsnEnXSL6547kFAqoT_Peanut%20Butter%20Pie%202.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/51/9/picOkiEFn.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "Kid Friendly", "< 30 Mins", "Freezer", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1", "1 1/4", "1/2", "2 1/2", "1/2", "6", "1/2"] [RecipeIngredientParts] ["cream cheese", "crunchy peanut butter", "icing sugar", "pure vanilla extract", "peanuts"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 733.8 [FatContent] 55.3 [SaturatedFatContent] 22.0 [CholesterolContent] 72.0 [SodiumContent] 371.9 [CarbohydrateContent] 52.5 [FiberContent] 4.8 [SugarContent] 34.4 [ProteinContent] 15.0 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] In a large bowl beat cream cheese until smooth. Add peanut butter and 1 cup of the sugar. Beat until well blended. In a small bowl beat 1/2 cup of whipping cream until soft peaks form. Gradually beat in remaining 1/4 cup sugar and vanilla. Slowly fold cream mixture into peanut butter mixture. Pour into cooled pie shell. For the topping-in a double boiler over hot but not boiling water melt chocolate and cream together, whisking until smooth. Cool to luke warm and then pour over pie. You may need to rock the pie back and forth to get even coverage. One inch in from the edge form a circle with the chopped nuts and then chill for at least 2 hours. Once topping has set you can cover with plastic wrap. You can freeze this pie for storage or for a frozen summer treat.
[Name] Bar-B-Q Chuck Roast [AuthorId] 16669 [AuthorName] Marty Hugo [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2001-11-19T09:42:00Z [Description] Make and share this Bar-B-Q Chuck Roast 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/14/52/0/picSwTSoo.jpg" [RecipeCategory] Roast Beef [Keywords] ["Meat", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3 -4", "1", "1", "1"] [RecipeIngredientParts] ["beer", "catsup"] [AggregatedRating] 5.0 [ReviewCount] 32.0 [Calories] 400.9 [FatContent] 13.9 [SaturatedFatContent] 6.2 [CholesterolContent] 149.7 [SodiumContent] 1153.7 [CarbohydrateContent] 17.1 [FiberContent] 0.6 [SugarContent] 9.4 [ProteinContent] 49.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put roast in 9x13 pan and top with soup, beer and catsup. Cover with foil and cook at 300 degrees for 2 to 3 hours, depending on size of roast.
[Name] Banana-Stuffed French Toast [AuthorId] 24000 [AuthorName] LadyMarti [CookTime] PT7M [PrepTime] PT5M [TotalTime] PT12M [DatePublished] 2001-11-19T09:42:00Z [Description] I love it because when you bite into it - hmmmmmmm - the tast of banana smothered in maple syrup is hard to explain. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Fruit", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "1/4", "2", "2 -3", "8", "2", "2", "1", "1", "1/2", "1", "2"] [RecipeIngredientParts] ["unsalted butter", "maple syrup", "bananas", "eggs", "bananas", "heavy cream", "sugar", "ground cinnamon", "ground nutmeg", "pure vanilla extract", "canola oil"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 990.4 [FatContent] 84.5 [SaturatedFatContent] 45.8 [CholesterolContent] 647.0 [SodiumContent] 191.6 [CarbohydrateContent] 46.3 [FiberContent] 3.4 [SugarContent] 28.6 [ProteinContent] 16.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Combine the butter and maple syrup in the bowl of a food processor fitted with the metal blade.", "Process until very smooth.", "Scrape the maple butter into a serving bowl and set aside.", "Trim and discard the ends from each loaf of bread (Toss the ends off the back deck for the birds].", "Using a long, narrow object (such as a sharpening steel or a wooden spoon handle], pierce a hole through the center of each loaf of bread, pushing out slightly to make the hole large enough to push a banana through.", "Push a banana into the hole until it protrudes out of both ends of the bread.", "(If one banana is too short, add a portion of another banana.] Trim off the banana ends to set the banana flush with the bread end.", "Using a sharp knife, cut each loaf of bread into 1-inch-thick slices.", "Place the eggs, chopped bananas, and cream in a blender and process to combine.", "Add the sugar, cinnamon, and nutmeg and process to a smooth batter.", "Add the vanilla and process to incorporate.", "(If batter seems too thick, add milk, a tablespoon at a time.] Pour the batter into a large, shallow bowl or pan.", "Preheat the over to 350 degrees F.", "Using a pastry brush, lightly coat a nonstick griddle with some of the oil.", "Place the griddle over medium heat.", "Working with one slice at a time, dip the banana-stuffed bread into the batter, allowing excess batter to drip off.", "Place the battered bread onto the hot griddle and cook for about 2 minutes per side or just until golden.", "Transfer the cooked slices to a cookie sheet.", "When all of the bread has been cooked, place the cookie sheet in the preheated oven and bake for about 5 minutes or until the bread is cooked in the center.", "Serve hot with reserved maple butter.", "Note: You can cook the French toast early in the day and reheat it in the oven just before you are ready to serve.", "Maple butter keeps very well, tightly covered and refrigerated or frozen.", "It can be used on pancakes, waffles, or toast.", "Double Note: I know it sounds like a lot of work- but it gets quicker each time you make this.", "Not only is it a perfect way to impress company- but it will impress a finicky child.", "If all else fails- just tell everybody it's a favorite breakfast of Kings (as you point to your black velvet oil painting of Elvis hanging over the kitchen sink>]." ]
[Name] Yelllow Squash Casserole [AuthorId] 16669 [AuthorName] Marty Hugo [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-11-19T09:42:00Z [Description] This is a wonderful side dish. Even if you think you don't like squash you will like this. Good to take to a pot luck dinner! [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "1", "1"] [RecipeIngredientParts] ["onion", "carrots", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 138.5 [FatContent] 9.6 [SaturatedFatContent] 5.4 [CholesterolContent] 17.5 [SodiumContent] 250.2 [CarbohydrateContent] 11.6 [FiberContent] 2.2 [SugarContent] 3.8 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Line 8x8 baking dish with half of Pepperidge Farm dressing. Cook squash, carrots and onion in just enough water to cover until tender. Drain well. Mix sour cream and soup and add drained veggies. Pour on top of dressing and top with more dressing. Bake at 350 degrees for 1/2 hour.
[Name] Great Garlic Bread [AuthorId] 18549 [AuthorName] ArtWork [CookTime] PT3M [PrepTime] PT15M [TotalTime] PT18M [DatePublished] 2001-11-19T09:42:00Z [Description] Make and share this Great Garlic Bread 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/14/52/3/picw37gNq.jpg" [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "Healthy", "Broil/Grill", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", NA, NA, NA, NA] [RecipeIngredientParts] ["butter", "fresh garlic", "garlic powder", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 124.3 [FatContent] 1.4 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 276.2 [CarbohydrateContent] 23.5 [FiberContent] 1.4 [SugarContent] 0.1 [ProteinContent] 4.0 [RecipeServings] 10.0 [RecipeYield] 1 loaf [RecipeInstructions] Cut bread in half long ways. Cut into serving size pieces 4 or 5 each half. In a bowl mix butter and garlic. Spread on each slice. Sprinkle bread crumbs and cheese. Broil until toasted.
[Name] Fresh Fruit With Vanilla Custard Sauce [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-11-19T09:42:00Z [Description] This makes a luscious light dessert, a change from all the heavy dishes over the holidays. Looks wonderful in a stemmed glass. Any fresh fruit can be used. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/52/4/picXszMlS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/52/4/piczsJbfk.jpg"] [RecipeCategory] Dessert [Keywords] ["Fruit", "Canadian", "Healthy", "Kid Friendly", "Christmas", "Thanksgiving", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] [NA, NA, NA, NA, "2", "3", "3", "1/4", "2", "2", "1"] [RecipeIngredientParts] ["strawberry", "blueberries", "kiwi", "seedless grapes", "skim milk", "eggs", "sugar", "sugar", "vanilla extract", "salt"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 263.0 [FatContent] 5.4 [SaturatedFatContent] 1.8 [CholesterolContent] 214.8 [SodiumContent] 273.5 [CarbohydrateContent] 35.2 [FiberContent] 0.0 [SugarContent] 26.0 [ProteinContent] 16.4 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] Scald milk in a large saucepan over medium heat (do not allow milk to boil], set aside. Combine eggs, egg whites, and sugar in a medium bowl, beat with a wire whisk until blended. Gradually stir about one-fourth of hot milk into egg mixture; add to remaining hot milk, stirring constantly. Cook stirring constantly, over low heat until mixture thickens and coats a metal spoon, about 30 minutes. Immediately pour sauce into a large bowl, stir with a wire whisk until cool. Stir in vanilla and salt, cover and chill 2 hours. Serve over fresh fruit.
[Name] Mini Pepperoni Frittatas [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-11-19T09:42:00Z [Description] Mini Frittatas can be made a day or two ahead of a buffet and reheated. Serve on toast rounds. Or just plain nice to have ready for a quick breaky over the busy season. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Canadian", "Very Low Carbs", "Kid Friendly", "Christmas", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["4", "9", "1/2", "1/2", "1/2", "3/4", "1/2", "1/2"] [RecipeIngredientParts] ["plum tomatoes", "eggs", "milk", "salt", "pepper", "mozzarella cheese", "green onion"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 132.5 [FatContent] 9.7 [SaturatedFatContent] 3.7 [CholesterolContent] 156.2 [SodiumContent] 355.0 [CarbohydrateContent] 2.1 [FiberContent] 0.4 [SugarContent] 0.8 [ProteinContent] 9.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Seed and chop three tomatoes and thinly slice the fourth. Butter a muffin pan. In a bowl, whisk eggs with milk, salt and pepper. Stir in cheese, onions, chopped tomatoes and pepperoni. Pour equal amounts of egg mixture into prepared muffin tins. Top each frittata with a slice of tomato. Place in centre of preheated oven and bake for 25 to 30 minutes or until set in the centre. Cool on a rack in pan for 10 minutes. Using a blunt knife, loosen frittatas all around and lift out. Cool to room temperature, if storing. Wrap individually in plastic wrap. Store in refrigerator for up to 3 days. Frittatas can be reheated in microwave on medium power before serving.
[Name] The Party Punch [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-11-19T09:42:00Z [Description] Make and share this The Party Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Free Of...", "Potluck", "Spring", "Summer", "Winter", "Hanukkah", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "3"] [RecipeIngredientParts] ["ginger ale", "oranges"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 204.1 [FatContent] 0.4 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 56.6 [CarbohydrateContent] 50.2 [FiberContent] 1.3 [SugarContent] 44.3 [ProteinContent] 1.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] "Mix everything together in the punch bowl, adding the orange slices and crushed ice at the end, it is delicious!"
[Name] Fried Fish Balls from Brussels [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-11-19T09:42:00Z [Description] Make and share this Fried Fish Balls from Brussels recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Vegetable", "Belgian", "European", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["350", "500", "1", "2", "1", "1", "50", "2", "100", "1", "1/4", "2", "1"] [RecipeIngredientParts] ["floury potatoes", "garlic", "parsley", "chervil", "chives", "butter", "plain flour", "olive oil", "beer", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 298.2 [FatContent] 12.8 [SaturatedFatContent] 6.1 [CholesterolContent] 96.9 [SodiumContent] 122.2 [CarbohydrateContent] 36.7 [FiberContent] 3.2 [SugarContent] 1.4 [ProteinContent] 7.1 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Mix the flour and salt with the oil and the beer, beating well together. Cover and leave in the kitchen, not the refrigerator or the cool larder, until required. This gives the batter a chance to ferment slightly, which improves its texture. Just before the batter is about to be used, beat the egg whites until stiff and fold in carefully. Remove any skin or bones from the cooked fish. Mash the boiled potatoes and mix the fish, potatoes, chopped garlic, herbs and the softened butter together. Add the egg yolks one at a time: the mixture should hold its shape and be neither too dry nor too liquid. Use only one egg yolk if this gives the right consistency, or the second egg yolk and a drop of milk if the mixture is too dry. Season to taste. Take a tablespoon of the mixture, roll between the palms of your hands, into a small ball: continue until all the mixture has been used up, flouring your hands from time to time. Using a fork, dip each ball in the batter and then plunge into hot fat. When brown and crispy, remove and serve with tomato sauce or mayonnaise.
[Name] Jodis' Meatloaf [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-11-19T09:42:00Z [Description] This is my own creation, It is an awesome meatloaf, not boring at all. I have had many compliments and everyone who tries it asks for the recipe. I hope that you and your family enjoy it as much as we do. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2/3", "1 1/2", "1/4", "1/2", "4", "1", "1/4", "1/4", "2", "2", "1/4", "1/2", "1"] [RecipeIngredientParts] ["ground beef", "onion", "salt", "bacon", "milk", "sage", "pepper", "eggs", "brown sugar", "catsup", "nutmeg", "cinnamon", "mustard"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 240.7 [FatContent] 14.0 [SaturatedFatContent] 5.5 [CholesterolContent] 89.1 [SodiumContent] 428.9 [CarbohydrateContent] 11.5 [FiberContent] 0.5 [SugarContent] 4.8 [ProteinContent] 16.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients together, well. For topping; mix all ingredients together and spoon on top of meatloaf mixture. Bake at 350° for 1 hour.
[Name] Flemish-Style Pork Chops [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2001-11-19T09:42:00Z [Description] Make and share this Flemish-Style 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/14/52/9/picqcWpoT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/52/9/picr6RLqA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/52/9/picUxyVBn.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Fruit", "Meat", "Belgian", "European", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1 3/4", "4", "2", "4", NA, NA, "5", "1"] [RecipeIngredientParts] ["butter", "tart apples", "lemon juice", "rosemary sprig", "parsley", "butter"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 476.4 [FatContent] 30.4 [SaturatedFatContent] 15.0 [CholesterolContent] 117.0 [SodiumContent] 182.4 [CarbohydrateContent] 30.0 [FiberContent] 5.2 [SugarContent] 22.2 [ProteinContent] 23.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Trim excess fat from the chops, season with salt and pepper and brown very gently on both sides in 50 g- 1,75 oz. butter for 10-15 minutes. Put the browned, half-cooked chops in a shallow casserole, sprinkle them with the lemon juice, add the parsley, juniper berries, and rosemary, and season with salt and pepper. Arrange the peeled and sliced apples over the chops and pour the melted butter over them. Cover and cook in a medium to hot oven for 30-35 minutes or until the chops are cooked. Serve directly from the casserole.
[Name] Green Onion Pancakes [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] PT8M [PrepTime] PT5M [TotalTime] PT13M [DatePublished] 2001-11-19T09:42:00Z [Description] Make and share this Green Onion Pancakes 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/14/53/0/picpu41Aj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/53/0/picdf92jn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/53/0/picWtDZOj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/53/0/picD87tES.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/53/0/picOWmEG3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/53/0/picy18BbX.jpg"] [RecipeCategory] Vegetable [Keywords] ["Chinese", "Asian", "Kid Friendly", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "2", "8", "4", "1", "2", NA] [RecipeIngredientParts] ["egg", "sesame seeds", "green onion", "soy sauce"] [AggregatedRating] 5.0 [ReviewCount] 27.0 [Calories] 308.7 [FatContent] 12.7 [SaturatedFatContent] 2.2 [CholesterolContent] 52.3 [SodiumContent] 388.2 [CarbohydrateContent] 39.7 [FiberContent] 2.1 [SugarContent] 0.6 [ProteinContent] 8.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Beat the egg and sesame oil together.", "Brush one side of one egg roll wrapper with the egg mixture.", "Sprinkle with 1/4 green onions and 1 tsp sesame seeds.", "Brush one side of another egg roll wrapper and press wet side on top of the other one and press down to seal.", "Repeat for other 3 pancakes.", "Heat 1 tbsp oil on medium high heat.", "Fry each side of each pancake for about 2 minutes til golden brown.", "Add more heat as necessary.", "Cut each into 6 pieces.", "Can serve with soy sauce." ]
[Name] Easy Oreo Ice Cream Cake [AuthorId] 23982 [AuthorName] royal_raspberry [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-11-19T09:42:00Z [Description] This is always a favorite and it is extremely easy, almost TOO easy! Perfect for summer or birthdays. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Kid Friendly", "Summer", "< 30 Mins", "For Large Groups", "No Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1"] [RecipeIngredientParts] ["Cool Whip", "mint chocolate chip ice cream"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 161.8 [FatContent] 6.8 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 173.5 [CarbohydrateContent] 24.4 [FiberContent] 1.0 [SugarContent] 14.2 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Allow the ice cream to melt in a large bowl till it is just a thick, soupy mixture. Crush the entire package of Oreos in a food processor. Mix the melted ice cream and the cool whip together. Take a 9 by 13 pan and layer the Oreos and the ice cream mixture. Start with the ice cream and then add Oreos then the ice cream and so on. Put it in the freezer over night or at least 8 hours covered in plastic wrap and then serve with dribbled chocolate sauce on top.
[Name] Asian Pork Roast [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT3H [PrepTime] PT6H [TotalTime] PT9H [DatePublished] 2001-11-19T09:42:00Z [Description] This makes for a delicious Sunday dinner. I serve it with rice (sometimes mashed potatoes, though) and broccoli. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Canadian", "Asian", "Kid Friendly", "Weeknight", "Roast", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "3", "1", "1", "1", "1", "1", "2", "1", "1"] [RecipeIngredientParts] ["boneless pork loin", "dry sherry", "soya sauce", "garlic", "dry mustard", "gingerroot", "fresh thyme", "dried thyme", "red currant jelly", "black currant jelly", "dry sherry", "soya sauce", "gingerroot"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 141.2 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 766.0 [CarbohydrateContent] 22.9 [FiberContent] 0.6 [SugarContent] 15.2 [ProteinContent] 1.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] You'll need 2 heavy-duty large plastic bags; place one inside the other, then place roast inside inner bag. In bowl, combine all other roast ingredients and mix well; pour over the roast in the bag. Press out any air, tie it up with a twist-tie or elastic band, and place in a large bowl and stash in your fridge. Marinate for about 6 hours, occasionally squishing bag to make sure all the meat gets contact with the marinade; you can get away with 3 to 4 hours though. Preheat oven to 325F degrees. Remove roast from bag, discarding marinade. Place roast on a rack in a roasting pan and roast until pork reaches internal temp of 170F (75C] and juice is no longer pink-- about 3 hours. Let stand for about 15 minutes before carving to allow juices to settle back into meat. To make the sauce, combine all sauce ingredients in a small saucepan and heat over medium heat until jelly melts. Stir well and serve with pork.
[Name] Erin's Orange Roasted Chicken [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-11-19T09:42:00Z [Description] Make and share this Erin's Orange Roasted Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Fruit", "Meat", "Very Low Carbs", "Winter", "Weeknight", "Roast", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", NA, "1/4"] [RecipeIngredientParts] ["roasting chickens", "orange", "garlic cloves", "butter"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 780.1 [FatContent] 58.1 [SaturatedFatContent] 20.6 [CholesterolContent] 244.4 [SodiumContent] 301.4 [CarbohydrateContent] 10.8 [FiberContent] 0.9 [SugarContent] 8.3 [ProteinContent] 51.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Clean chicken and pat dry. Rub skin with half of 1 orange. Stuff cavity of chicken with 2 orange halves, garlic cloves and the butter. Roast at 350F for 22 minutes for each pound. Make sauce by adding orange juice to the pan drippings and reducing by half.
[Name] Vegan Biscuits and Gravy for Lovers [AuthorId] 2129 [AuthorName] Zeke Koch [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-11-19T09:42:00Z [Description] When it's raining outside and you're hankering for some soul food whip up some vegan biscuits and gravy for your loved one(s) and spend the rest of the morning working them off in bed! [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Grains", "Vegetable", "Vegan", "Winter", "< 30 Mins", "Oven", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1/2", "3", "1/2", "1 1/2", "1 1/2", "3", NA, NA, "1", "1"] [RecipeIngredientParts] ["flour", "salt", "baking powder", "baking soda", "margarine", "soymilk", "apple cider vinegar", "flour", "salt", "pepper", "fresh thyme", "margarine"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 310.7 [FatContent] 12.4 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 979.1 [CarbohydrateContent] 42.6 [FiberContent] 1.6 [SugarContent] 1.4 [ProteinContent] 6.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450. Mix together dry ingredients in a large bowl. Mix together liquid ingredients into a small bowl. Cut margarine into pea sized pieces (in the flour]. Don't cut too small. Add liquid ingredients and mix with a fork until it just starts to come together. Push into a ball, knead just once or twice and roll out to 1/2 thick slab. Cut into circles or squares, place on cookie sheet and bake at 450 for 10-15 minutes. Now, on to the gravy. Mix together 3/4 cup liquid, flour, salt, pepper and thyme (if you're using it] into a bottle and shake vigorously. Heat margarine in pan and whisk in flour/stock mix. Once it's incorportated add the rest of the liquid and stir over a low heat until it's set. Pour over the piping hot biscuits and watch for the smiles.
[Name] Seafood Hors D'oeuvres [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-11-19T09:42:00Z [Description] Make and share this Seafood Hors D'oeuvres recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] ["Cheese", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1/2 - 1", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["English muffins", "butter", "baby shrimp", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 132.9 [FatContent] 8.2 [SaturatedFatContent] 5.1 [CholesterolContent] 20.3 [SodiumContent] 170.8 [CarbohydrateContent] 12.7 [FiberContent] 1.0 [SugarContent] 1.0 [ProteinContent] 2.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Cream butter and cheese together. Add the rest of the ingredients. Drain shrimp or crabmeat. Add to mixture. Spread on muffins and broil until brown. Watch out, they can burn!
[Name] Belgian Hutsepot [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT12H [PrepTime] PT10M [TotalTime] PT12H10M [DatePublished] 2001-11-19T09:42:00Z [Description] Make and share this Belgian Hutsepot recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Lunch/Snacks", "Pork", "Vegetable", "Meat", "Belgian", "European", "Potluck", "Weeknight", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "2", "3", "2", "8", "2", "8", "1", "4", "2", NA, NA, NA, NA] [RecipeIngredientParts] ["boneless beef roast", "water", "bay leaves", "peppercorns", "salt", "new potatoes", "savoy cabbage", "turnips", "peas", "crouton", "chives", "Dijon mustard", "horseradish"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 657.1 [FatContent] 25.9 [SaturatedFatContent] 9.0 [CholesterolContent] 148.6 [SodiumContent] 792.6 [CarbohydrateContent] 51.1 [FiberContent] 11.0 [SugarContent] 10.3 [ProteinContent] 53.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] This recipe originates in Flanders where Savoy cabbage is much loved. The stock is made into a quick pea soup and served as a first course. It is similar to the French Pot au Feu although the former has peas and the latter garlic and leeks. Cover the beef, pork, pork bone, bay leaves and peppercorns in water in a large pot and bring to a simmer. Skim the foam away and cover; simmer 2 1/2-3 hrs until the meats are tender. Add the salt during the last hour. Prepare and reserve the vegetables. Wash the potatoes; do not peel if new. Wash, trim, core and cut the cabbage into 8 wedges. Peel and quarter the turnips. About 30 min before the meat is done add the potatoes and turnips. Remove the meats and vegetables from the broth; arrange the vegetables around the meat on a large platter, cover with foil and keep warm. Discard the pork bone. Strain the broth through cheesecloth and reserve 2 cups for the pea soup, returning the rest to the pot to cook the cabbage in. Simmer the cabbage 5-7 min until tender and remove; arrange on the meat platter. Meanwhile cook the peas in a separate smaller pot; puree in a blender with the reserved broth in small lots until smooth. Strain through a wire sieve discarding the pulp. Re-heat and serve as a first course garnished with croutons and chives. Then bring the hot platter to the table; slice meat and serve with mustard and horseradish. To adapt to a crockpot I would suggest[but have not tested] about 10-12 hrs on low for the meats, perhaps 4 hrs for the potatoes and turnips and do the cabbage with the meats and vegetables say the last 30 min. Do the peas separately on the stove at the last minute.
[Name] Corned Beef Dinner - Crock Pot [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT10H [PrepTime] PT15M [TotalTime] PT10H15M [DatePublished] 2001-11-19T09:42:00Z [Description] Make and share this Corned Beef Dinner - Crock Pot 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/14/53/7/uFiWHxZ5Rb2kTR1wtE80_slow-cooker-corned-beef-and-cabbage%20(4%20of%204].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/53/7/01458277175.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/53/7/iu6ZCHhBQzaRbJX7R8Qi_slow-cooker-corned-beef-and-cabbage%20(1%20of%204].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/53/7/nJO2Lu9bRueUAReSAh3Y_slow-cooker-corned-beef-and-cabbage%20(2%20of%204].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/53/7/ZkKondEySQKHSrGZaabR_slow-cooker-corned-beef-and-cabbage%20(3%20of%204].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/53/7/01458211111.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/53/7/picF4FvQr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/53/7/picKLrG0M.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/53/7/pic4sHIx0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/53/7/picopUIr4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/53/7/picXdwbdx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/53/7/picSuy5F4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/53/7/pic81atne.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/53/7/picTJWIot.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Meat", "Canadian", "Winter", "Weeknight", "St. Patrick's Day", "Oven", "Easy"] [RecipeIngredientQuantities] ["2 - 2 1/2", "1", "1", "4", "4", "1", "1", "1", "1", "1/2", "4", "1"] [RecipeIngredientParts] ["corned beef brisket", "onion", "celery", "potatoes", "carrots", "bay leaf", "garlic clove", "Worcestershire sauce", "dry mustard", "cabbage", "caraway seed"] [AggregatedRating] 5.0 [ReviewCount] 76.0 [Calories] 956.5 [FatContent] 44.4 [SaturatedFatContent] 14.8 [CholesterolContent] 222.2 [SodiumContent] 2929.9 [CarbohydrateContent] 89.5 [FiberContent] 25.1 [SugarContent] 29.1 [ProteinContent] 55.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Trim brisket of all visible fat, cut to fit 4 qt or larger crockpot, if necessary.", "Place onion, celery, potatoes and carrots in bottom of crockpot, lay brisket on top.", "Whisk together bouillon, bay leaf, garlic, Worcestershire sauce and dry mustard.", "Pour over brisket, cover pot.", "Cook on low setting for 8 to 10 hours, adding cabbage wedges and caraway seed for the last hour of cooking.", "To serve, discard cooking liquid, slice meat onto hot serving plates, accompany with the cooked potatoes, carrots, celery, cabbage wedges and your favourite mustard." ]
[Name] Rice Salad [AuthorId] 24008 [AuthorName] Ken Lynch [CookTime] PT30M [PrepTime] PT6H [TotalTime] PT6H30M [DatePublished] 2001-11-19T09:42:00Z [Description] Make and share this Rice Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Long Grain Rice [Keywords] ["Rice", "Vegan", "Potluck", "Weeknight", "Refrigerator"] [RecipeIngredientQuantities] ["2", "4", "1", "1", "1", "1/2", "1/2", "1", "1/4", "1 1/2", "3", "1/8", "3/4"] [RecipeIngredientParts] ["long grain rice", "vegetable broth", "chicken broth", "pimientos", "garlic", "green pepper", "celery", "black olives", "mushroom", "lemon juice", "Dijon mustard", "parsley", "pepper"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 494.8 [FatContent] 28.9 [SaturatedFatContent] 4.0 [CholesterolContent] 0.0 [SodiumContent] 139.4 [CarbohydrateContent] 53.5 [FiberContent] 2.2 [SugarContent] 1.7 [ProteinContent] 5.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large pan combine rice and broth. Bring to a boil. Simmer for 20-25 minutes stirring once in a while until all of the broth is absorbed. In a jar combine the following: lemon juice, mustard, parsley, pepper and salad oil. Shake well and pour over rice. Add the rest of the ingredients. Chill for 6 hours.
[Name] Easy but Elegant Chicken Supreme [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-11-19T09:42:00Z [Description] This is a family favorite, and a great dish to make for company especially if you are short of time. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/53/9/picezzbf4.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/3", "7", "9", "1", "2", "2", "1/2", "1/4", "1/4", "1"] [RecipeIngredientParts] ["flour", "boneless skinless chicken breasts", "egg", "margarine", "fresh mushrooms", "canned chicken broth", "dry white wine", "provolone cheese"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 442.6 [FatContent] 17.6 [SaturatedFatContent] 5.3 [CholesterolContent] 189.8 [SodiumContent] 617.0 [CarbohydrateContent] 22.0 [FiberContent] 1.2 [SugarContent] 2.1 [ProteinContent] 41.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a shallow bowl or on a paper plate, combine the bread crumbs and 2 Tbsp of flour; dip chicken into egg, making sure all sides are coated, then dredge in crumb mixture. Repeat process, being sure to cover the chicken entirely. In a 10 inch nonstick skillet, combine the margarine and oil. Heat over a medium heat until the margarine is bubbly and hot. Add chicken and cook, turning once, until both sides are lightly browned and chicken is cooked through, 2-3 minutes on each side. Transfer to a plate and keep warm. To the same skillet add the mushrooms and saute until lightly browned, 1-2 minutes; sprinkle with remaining teaspoon of flour and stir quickly to combine. Add broth and wine. Cook, stirring constantly, until mixture thickens, about 1 minute. Return chicken to skillet and top evenly with cheese; cover and cook until cheese is melted, 2-3 minutes. Garnish with parsley.
[Name] Roasted Garlic Butter [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-11-19T09:42:00Z [Description] Make and share this Roasted Garlic Butter recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["European", "Low Protein", "Free Of...", "Weeknight", "For Large Groups", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/2"] [RecipeIngredientParts] ["garlic", "olive oil", "sugar", "unsalted butter"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 126.9 [FatContent] 12.4 [SaturatedFatContent] 7.4 [CholesterolContent] 30.5 [SodiumContent] 2.2 [CarbohydrateContent] 4.4 [FiberContent] 0.1 [SugarContent] 3.2 [ProteinContent] 0.4 [RecipeServings] 16.0 [RecipeYield] 1 batch [RecipeInstructions] Preheat oven to 350°F. Clean dirt and roots from garlic, place garlic in the center of a 10x10-inch sheet of aluminum foil. Pour olive oil over garlic, wrap with foil and roast in oven for 60 minutes. While garlic is roasting, cut butter into chunks and place in a medium bowl--this will expedite the softening process. Once butter is softened, add sugar and beat with a hand mixer until fluffy. Garlic should be soft when you remove it from the oven, peel back foil and let cool till you can handle it. Pull garlic head apart and squeeze the garlic out of the cloves into another small bowl. Allow to cool till warm to the touch. mash roasted garlic paste with a fork, mix with butter and beat for a few moments until combined. Lasts several weeks in the fridge! Slather this on Italian bread and place under the broiler until lightly browned for the best garlic bread that you've ever had. •Variations: Add some crushed red pepper for a bit of zing. Add some fresh herbs for a greener taste (but use it within a day]. Add some Italian seasoning.
[Name] Szechuan Pork [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-11-19T09:42:00Z [Description] Make and share this Szechuan Pork recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "Canadian", "High Protein", "High In...", "Winter", "Spicy", "< 15 Mins", "Stove Top", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1/4", "2", "1", "1", "4", "1/2"] [RecipeIngredientParts] ["hoisin sauce", "water", "cooked pork", "garlic clove", "green onion", "Tabasco sauce"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 364.6 [FatContent] 23.7 [SaturatedFatContent] 7.3 [CholesterolContent] 93.2 [SodiumContent] 200.6 [CarbohydrateContent] 5.0 [FiberContent] 0.7 [SugarContent] 2.5 [ProteinContent] 31.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine the hoisin sauce with the water. Heat the oil in skillet and toss in pork. Add remaining ingredients. Stir fry about 3 minutes and serve.
[Name] Dark Cherry Dessert [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-11-19T09:42:00Z [Description] Make and share this Dark Cherry Dessert recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Kid Friendly", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1 1/2"] [RecipeIngredientParts] ["cream cheese", "dark sweet cherry", "black cherry gelatin", "crushed pineapple", "walnuts", "Cool Whip"] [AggregatedRating] nan [ReviewCount] nan [Calories] 125.4 [FatContent] 10.4 [SaturatedFatContent] 3.8 [CholesterolContent] 16.6 [SodiumContent] 71.3 [CarbohydrateContent] 6.6 [FiberContent] 0.5 [SugarContent] 5.1 [ProteinContent] 2.8 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] "Mix all above ingredients together and chill one hour before serving."
[Name] Irish Brown Bread [AuthorId] 21942 [AuthorName] T Farrell [CookTime] PT50M [PrepTime] PT25M [TotalTime] PT1H15M [DatePublished] 2001-11-19T09:42:00Z [Description] Make and share this Irish Brown Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "European", "Low Cholesterol", "Healthy", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3 3/4", "1.5", "2", "2", "1"] [RecipeIngredientParts] ["whole wheat flour", "active dry yeast", "water", "molasses", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 278.8 [FatContent] 1.5 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 1171.4 [CarbohydrateContent] 60.1 [FiberContent] 9.5 [SugarContent] 4.0 [ProteinContent] 10.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put the whole wheat flour in a mixing bowl and place in a warm oven (low setting!]. Both flour and bowl should be warm when you make the bread. Dissolve yeast in 1/2 cup of the warm water and blend in the molasses. Let proof. Add another 1/2 cup of water. Combine flour, yeast mixture and salt. Add enough warm water to make a wet sticky dough. This will vary according to flour and humidity conditions. Put directly into a buttered 9x5x3-inch bread pan. Cover and set in a warm spot. Allow dough to rise by 1/3 its original size. This goes faster than you might think Preheat oven to 450°F. Bake for about 50 minutes or until the crust is nicely browned and the loaf sounds hollow when tapped. Turn off oven and leave loaf on rack for about 20 minutes to brown all over while cooling. For a twist add in some Quaker oats to the mix and sprinkle some on top before baking. This is an ideal bread with tea and butter.
[Name] Chicken Burger in Oven [AuthorId] 24019 [AuthorName] Jason Nah [CookTime] PT3M [PrepTime] PT2M [TotalTime] PT5M [DatePublished] 2001-11-19T09:42:00Z [Description] Make and share this Chicken Burger in Oven recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Chicken", "Poultry", "Meat", "Asian", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Microwave", "< 15 Mins", "Deep Fried", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA, NA] [RecipeIngredientParts] "black pepper" [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] Select your favorite chicken burgers and hamburger buns (white bread]. Pour some black peppe on top of the burger and put into the microwave oven for 1-2 min. When done, put 2 slice of cheese and let the cheese stick with the burger for the last 1 couple of minutes. Serve the burger with chilli or ketchup. Dun forget to boil tea for your family.
[Name] Baked Oysters [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-11-19T09:42:00Z [Description] Make and share this Baked Oysters recipe from Food.com. [Images] character(0) [RecipeCategory] Belgian [Keywords] ["European", "< 30 Mins", "Oven", "Stove Top", "Oysters", "Easy"] [RecipeIngredientQuantities] ["4", "150", "2", "2", NA, NA, NA] [RecipeIngredientParts] ["butter", "shallots", "parsley", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 761.1 [FatContent] 44.1 [SaturatedFatContent] 22.2 [CholesterolContent] 380.1 [SodiumContent] 904.4 [CarbohydrateContent] 31.5 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 57.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Open the oysters carefully, reserving both shells and liquid. Strain the liquid into a saucepan and bring to the boil. Lift the flesh off the oysters with a small fork and poach in the liquid for 1 minute. Then drain and reserve. Preheat the oven to a high temperature. Mince the parsley and shallots very finely and work them into the butter until it is soft and creamy. Season with salt and pepper to taste. Put the poached oysters back into their shells, fill them with the shallow butter, sprinkle with breadcrumbs, and bake in the hot oven for 5 minutes. Serve very hot.
[Name] Sausage, Potato and Egg Skillet [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-11-19T09:42:00Z [Description] A fast and hearty meal that's terrific anytime of the day. The variations are only limited by your imagination. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/54/6/picBb51gU.jpg" [RecipeCategory] Pork [Keywords] ["Potato", "Vegetable", "Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "4", "6", "1/2", "2", "1/2", NA] [RecipeIngredientParts] ["breakfast sausage", "butter", "onions", "russet potatoes", "garlic cloves", "eggs", "half-and-half", "sugar", "cheese"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 761.9 [FatContent] 52.2 [SaturatedFatContent] 20.8 [CholesterolContent] 409.8 [SodiumContent] 1165.3 [CarbohydrateContent] 34.0 [FiberContent] 3.3 [SugarContent] 9.8 [ProteinContent] 38.1 [RecipeServings] 4.0 [RecipeYield] 1 ten inch skillet [RecipeInstructions] Preheat oven to 400°. In a 10-inch cast iron skillet brown sausage until crumbly and medium brown in color. Stir as required. While sausage is browning peel potatoes and cut in to 1/2-inch cubes, chop onion and mince garlic. After browning, remove sausage from pan with a slotted spoon, add potatoes to pan and carefully brown them in the sausage fat. Remove potatoes from pan and add to reserved sausage. Add butter to pan (if required], once butter is melted add onion and cook until slightly brown and soft, add garlic and cook till aromatic. While onions are browning, light whisk eggs, half-and-half and sugar till slightly foamy. Return potatoes and sausage to pan, mix well with onion and garlic. Season with salt and pepper. Pour egg mixture over sausage/potato/onion, sprinkle on 1/2 the cheese and mix, sprinkle remaining cheese on top. Place pan in preheated oven; cook for 10 minutes and then lower heat to 350° and cook for an additional 10-20 minutes (depending on how you like your eggs]. Keep an eye on the pan--if the cheese gets too brown, then cover with buttered aluminum foil. Serve with hot sauce and toast. •Variations: Add mushrooms, green pepper, red pepper and sauté with the onions. Season the egg mix with hot sauce, replace half-and-half with yogurt. Cheese selections, I prefer a small amount of provolone and Parmesan mixed in the eggs with none on top--the wife likes cheddar on top and mixed inches.
[Name] Cold Egg and Leek Hors d'Oeuvre [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-11-19T09:42:00Z [Description] Make and share this Cold Egg and Leek Hors d'Oeuvre recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Belgian", "European", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", NA, "2", "1", "1", NA] [RecipeIngredientParts] ["leeks", "olive oil", "eggs", "mayonnaise", "French mustard", "capers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 147.3 [FatContent] 3.4 [SaturatedFatContent] 0.8 [CholesterolContent] 74.4 [SodiumContent] 64.7 [CarbohydrateContent] 25.8 [FiberContent] 3.3 [SugarContent] 7.2 [ProteinContent] 5.2 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] ["Trim off the green parts of the leeks, chop up the white part and wash thoroughly, then drain well and pat dry.", "In a saucepan heat 2 tb.", "olive oil and stew the chopped leeks gently for about 8-10 minutes or until cooked.", "Meanwhile, hard-boil the eggs.", "Put the leeks in a shallow dish, dress them with the lemon juice, salt and pepper, and allow to cool.", "Shell the eggs and mash them with a fork, adding the mayonnaise and mustard.", "Mix in the capers.", "Spread the egg mixture onto the leeks and chill for at least 2 hours." ]
[Name] Lemon Sponge Pudding [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-11-19T09:42:00Z [Description] Make and share this Lemon Sponge Pudding 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/14/54/8/picuKPgQ9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/54/8/picr1eIFF.jpg"] [RecipeCategory] Dessert [Keywords] ["Fruit", "Canadian", "Kid Friendly", "Winter", "Christmas", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/3", "1/4", "1 1/2", "1/3", "3", "1", "3", "1", "1"] [RecipeIngredientParts] ["sugar", "all-purpose flour", "salt", "fresh lemon rind", "lemon juice", "2% evaporated milk", "frozen raspberries", "cornstarch"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 269.6 [FatContent] 2.2 [SaturatedFatContent] 0.8 [CholesterolContent] 94.4 [SodiumContent] 129.2 [CarbohydrateContent] 60.2 [FiberContent] 3.5 [SugarContent] 49.3 [ProteinContent] 4.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Pudding----------------. Combine sugar, flour and salt in large bowl. Stir in lemon rind, lemon juice, egg yolks and evaporated milk. Beat egg whites in a small bowl until stiff peaks form. Fold into lemon mixture. Pour into lightly greased 8 cup baking dish. Place dish in larger pan and fill with hot water to 1 inch depth. Bake at 350 degrees for 40 to 45 minutes, or until top is set and golden brown. Serve warm with raspberry sauce. Sauce------------------. Press raspberries through sieve to remove seeds and puree berries. Combine raspberry puree and corn starch in a small saucepan. Cook, stirring constantly, over medium heat until mixture boils and thickens. Spoon warm sauce over individual servings of pudding.
[Name] Cheddar Baked Bagels and Eggs [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2001-11-19T09:42:00Z [Description] Make and share this Cheddar Baked Bagels and Eggs 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/14/54/9/pic10DLVG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/54/9/Sew1JYFZSDO5SXvNwcHB_Cheddar%20Baked%20Bagels%20and%20Eggs_3678.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/54/9/VQKjKW0QTO6oDrDHYCHS_Cheddar%20Baked%20Bagels%20and%20Eggs_3677.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/54/9/picXFn8C8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/54/9/picdUKmV5.jpg"] [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Canadian", "Kid Friendly", "Winter", "Christmas", "< 60 Mins", "Oven", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "2", "8", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["bagels", "butter", "eggs", "salt", "pepper", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 26.0 [Calories] 540.3 [FatContent] 21.6 [SaturatedFatContent] 10.0 [CholesterolContent] 402.1 [SodiumContent] 1131.8 [CarbohydrateContent] 57.2 [FiberContent] 2.5 [SugarContent] 0.5 [ProteinContent] 27.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Butter the cut sides of bagels, and enlarge holes to 1 inch in diameter.", "Working in batches, place bagel halves buttered side down in heavy fry pan over medium high heat.", "Cook for about 2 minutes or until golden on bottom.", "Transfer all bagel halves, cut side down to rimmed baking sheet.", "Break an egg into center of each bagel half and sprinkle with equal amounts of salt and pepper.", "Sprinkle cheese over eggs.", "Bake in 400F oven for 8 to 10 minutes or until eggs are set but yolks are still soft." ]
[Name] Lobster Ganda [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-11-19T09:42:00Z [Description] Make and share this Lobster Ganda recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Lobster", "Vegetable", "Belgian", "European", "Potluck", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "2", "100", "2", "2", "1/4", "1/8", NA, NA, "2", "1/4"] [RecipeIngredientParts] ["lobsters", "cooked ham", "mushroom caps", "shallots", "brandy", "white wine", "port wine", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 294.6 [FatContent] 12.5 [SaturatedFatContent] 7.0 [CholesterolContent] 211.7 [SodiumContent] 348.4 [CarbohydrateContent] 9.3 [FiberContent] 0.2 [SugarContent] 3.0 [ProteinContent] 16.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook the lobsters (if they're fresh] and let them cool a little. Split each lobster in half lengthwise. Remove the sand sacs in the heads, and the intestinal tubes. Reserve the coral and green matter in a bowl. Remove the rest of the meat and chop it fairly roughly. Break the claws, remove the meat and chop it as well. Chop the ham, mushrooms and shallots finely. Melt 35 g (1,2 oz.] butter in a large pan, put in the lobster meat and cook it for about 1 minute; then add the ham, shallots and mushrooms, and continue to cook gently for another two minutes. Pour the warmed brandy into the pan and set it alight to flambe the shellfish and vegetables. Then pour in the wine and port, season to taste, cover and cook gently for 20 minutes. Beat the egg yolks into the cream and add this to the reserved coral and green matter: then away from the heat, beat it into the lobster mixture, making sure that it thickens without boiling. Check the seasoning, and serve in a warm tureen with buttered noodles.
[Name] Skillet Herb-Roasted Chicken [AuthorId] 5523 [AuthorName] Dave C [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-11-19T09:42:00Z [Description] Make and share this Skillet Herb-Roasted Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1/4", "1/4", "1", "2", "1/2", "4"] [RecipeIngredientParts] ["all-purpose flour", "dried basil leaves", "dried thyme leaves", "boneless skinless chicken breast half", "margarine", "butter", "water", "cooked rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 431.1 [FatContent] 7.5 [SaturatedFatContent] 1.5 [CholesterolContent] 65.8 [SodiumContent] 140.9 [CarbohydrateContent] 56.1 [FiberContent] 0.7 [SugarContent] 0.0 [ProteinContent] 31.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] On waxed paper, combine flour, basil and thyme. Coat chicken lightly with flour mixture. In large skillet over medium-high heat, melt margarine. Cook chicken 15 minutes or until browned on both sides and no longer pink. Remove from skillet; keep warm. Serve with rice.
[Name] Simple Broccoli Quiche [AuthorId] 22859 [AuthorName] Topcooker [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-11-19T09:42:00Z [Description] This recipe always goes over really good at gatherings. It is a finger food also. I originally found the recipe on the net but changed the cheese. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/55/2/picI0Sxfa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/55/2/pichBWnKP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/55/2/picDSCEBa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/55/2/pic9CLgxz.jpg"] [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "5", "1", NA, NA] [RecipeIngredientParts] ["broccoli", "mozzarella cheese", "eggs", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 14.0 [Calories] 329.3 [FatContent] 20.0 [SaturatedFatContent] 8.7 [CholesterolContent] 184.9 [SodiumContent] 441.4 [CarbohydrateContent] 20.6 [FiberContent] 2.8 [SugarContent] 2.9 [ProteinContent] 17.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Thaw broccoli in Microwave 2 minutes. Cut up cheese in little cubes. Beat all eggs and add the broccoli, cheese, salt and pepper. Pour into pie crust. Add parmesan cheese on top. Bake at 350 degees for about 30 minutes until the top in nice and brown. Can also use Cheddar Cheese in place of the Mozzerella.
[Name] Flemish Beef Stew [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT1H45M [PrepTime] PT15M [TotalTime] PT2H [DatePublished] 2001-11-19T09:42:00Z [Description] Make and share this Flemish Beef Stew 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/14/55/3/picKWraCo.jpg" [RecipeCategory] Stew [Keywords] ["Lunch/Snacks", "Pork", "Vegetable", "Meat", "Belgian", "European", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "3", "3", "1", "1", "1 1/2", "2", "1", "1"] [RecipeIngredientParts] ["salt pork", "bay leaf", "beef chuck", "thyme", "onions", "Dijon mustard", "flour", "vinegar", "stout beer", "parsley sprig", "brown sugar"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 259.7 [FatContent] 15.8 [SaturatedFatContent] 6.0 [CholesterolContent] 45.2 [SodiumContent] 242.9 [CarbohydrateContent] 12.7 [FiberContent] 1.1 [SugarContent] 3.7 [ProteinContent] 12.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Blanch salt pork in boiling water 5 minutes.", "Drain and rinse well; pat dry.", "Transfer to heavy large skillet and cook over medium flame until lightly browned.", "Remove from skillet using slotted spoon and reserve for use in salads or other dished.", "Increase heat to medium high.", "Add beef to skillet in batches (do not crowd] and cook until well browned on all sides, turning with spatula.", "Transfer meat to heavy 2 to 3 quart saucepan.", "Add onions to skillet reduce heat slightly and cook until deep golden brown about 10 minutes, stirring occasionally.", "Blend in flour and cook about 30 seconds, watching carefully so flour does not burn.", "Add stout and stir, scraping up any browned bits.", "Bring mixture to boil.", "Pour over beef.", "Blend in vinegar, sugar, parsley, bay leaf and thyme.", "Cover saucepan and simmer mixture for 30 minutes.", "Spread mustard over bread.", "Press bread into stew.", "Cover and cook until meat is tender, about 1 hour.", "Remove bay leaf and discard.", "Serve immediately.", "Serve with boiled potatoes, green salad and beer." ]
[Name] Chocolate Hazelnut Bars [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-11-19T09:42:00Z [Description] Make and share this Chocolate Hazelnut Bars 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/14/55/4/picvnEJJm.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/4", "1/2", "1/2", "2", "1", "1/2", "3", "1/3", "1 1/2", "2", "2 1/2", "2"] [RecipeIngredientParts] ["flour", "brown sugar", "salt", "unsalted butter", "flour", "baking powder", "salt", "eggs", "unsalted butter", "pure vanilla extract", "brown sugar", "toasted hazelnuts", "sweetened coconut"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 303.8 [FatContent] 17.9 [SaturatedFatContent] 6.8 [CholesterolContent] 43.4 [SodiumContent] 122.7 [CarbohydrateContent] 34.8 [FiberContent] 2.4 [SugarContent] 25.5 [ProteinContent] 4.3 [RecipeServings] nan [RecipeYield] 24 bars [RecipeInstructions] BASE. Preheat oven to 350°. Grease a 9x13 baking pan. Stir together the flour with the brown sugar and salt. Slowly stir in the butter and mix until crumbly. Press mixture into the bottom of the pan. Bake until golden, around 15 minutes. Reduce heat to 325°. TOPPING. In a small bowl whisk together the cocoa with the flour, baking powder and salt. In a large bowl whisk together eggs with the butter, vanilla and sugar. Whisk in cocoa mixture and stir to well blended. Stir in the nuts and coconut. Pour over top of baked crust. Shake a bit to level top. Bake in oven until middle is firm, around 30 minutes. Remove and cool in pan on a rack.
[Name] Easy Hamburger Stroganoff [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-11-19T09:42:00Z [Description] Make and share this Easy Hamburger Stroganoff recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "2", "1", "1", "1/4", "1", "1", "1", "2"] [RecipeIngredientParts] ["ground beef", "onion", "margarine", "butter", "flour", "salt", "garlic powder", "pepper", "mushrooms", "sour cream"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 507.3 [FatContent] 36.2 [SaturatedFatContent] 13.6 [CholesterolContent] 98.4 [SodiumContent] 1100.3 [CarbohydrateContent] 22.8 [FiberContent] 1.5 [SugarContent] 4.6 [ProteinContent] 23.1 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] In a large skillet, cook and stir ground beef and onion in margarine or butter until onions are tender. Stir in flour, salt, garlic powder, pepper and mushrooms. Cook 5 minutes, stirring constantly. Remove from heat. Stir in soup. Simmer uncovered. Stir in sour cream. Serve over noodles.
[Name] Hash Browns (Patties - Low Sodium) Homemade [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-11-19T09:43:00Z [Description] Here is my newest weapon in my war against the high sodium content of the menu at most fast-food restaurants and at many diners. And these taste better too! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/55/6/dpzck0YIQvOTgu7tsfwh_2015-02-07%2008.33.57.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/55/6/uG6FqzuNRH6GY1qe2tP5_2015-02-07%2008.33.57.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/55/6/piczQAsjk.jpg"] [RecipeCategory] Breakfast [Keywords] ["Potato", "Vegetable", "Low Cholesterol", "Healthy", "Free Of...", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "1 1/2", "2"] [RecipeIngredientParts] ["potatoes", "onions", "onion", "egg substitute", "egg", "water"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 57.7 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 63.2 [CarbohydrateContent] 10.4 [FiberContent] 1.2 [SugarContent] 1.0 [ProteinContent] 4.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine potatoes, egg substitute or eggs, water and All-Purpose Original Blend Mrs. Dash in medium bowl; mix well. In non-stick skillet or on griddle place approximately ¼ cup potato mixture; press with spatula to about 4 inches in diameter. Cook over medium or medium-high heat 4 to 5 minutes on each side or until golden brown. Repeat with remaining potato mixture.
[Name] Danish Roast Pork [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2001-11-19T09:45:00Z [Description] We had this roast every Christmas eve (after the Danish Christmas Rice Porridge) and always served with Red Cabbage & Apples. However, if we had apples in the cabbage, Mum omitted them with the pork. Serve with dark sweet mustard. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Fruit", "Meat", "Danish", "Scandinavian", "European", "Healthy", "Free Of...", "Christmas", "Weeknight", "Roast", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["5", "1", "6", NA] [RecipeIngredientParts] ["prune", "apples"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 782.6 [FatContent] 19.6 [SaturatedFatContent] 6.7 [CholesterolContent] 238.1 [SodiumContent] 252.4 [CarbohydrateContent] 67.4 [FiberContent] 8.7 [SugarContent] 43.2 [ProteinContent] 85.3 [RecipeServings] nan [RecipeYield] 6-8 Servings depend on the cut [RecipeInstructions] Heat oven to 325°F. Score your crackling. Season with salt & pepper. Place roast on a rack in roasting pan. Cook your prunes until tender (cover with water and simmer until tender]. 45 minutes before the roast is done, place apples around the roast. 30 minutes before roast is done, put prunes around the roast. Roast until inner temp reach 170°F (allow 30- 35 minutes per pound]. Remove roast from oven and cut off the crackling. Cover roast, prunes and apples and keep warm. Return crackling to hot oven in a metal pan. (Raise temp to about 375°F or broil, but if you broil watch closely]. Spray with cold water again if it hasn't completely crackled. Spray crackling with cold water, takes about 10 minutes.
[Name] Danish Apple Cake [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT24H [PrepTime] PT20M [TotalTime] PT24H20M [DatePublished] 2001-11-19T09:45:00Z [Description] This dessert was traditionally served on Christmas Eve. It is easy to make. You can either buy Almond Macaroons or make your own Almond Macaroons [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Nuts", "Danish", "Scandinavian", "European", "Christmas", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["6", "1", "2", "4", "1/2", "1", "1/2", "1/4"] [RecipeIngredientParts] ["apples", "sugar", "fresh lemon juice", "butter", "red currant jelly"] [AggregatedRating] nan [ReviewCount] nan [Calories] 651.0 [FatContent] 33.3 [SaturatedFatContent] 19.1 [CholesterolContent] 95.0 [SodiumContent] 142.2 [CarbohydrateContent] 92.4 [FiberContent] 4.3 [SugarContent] 75.4 [ProteinContent] 2.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine apples, sugar and lemon juice in a heavy saucepan and simmer over medium heat until the apples are slightly soft, about 5 minutes, drain. Heat oven to 350F degrees. Mix butter and macaroons. Press 2 cups of the macaroon mixture in the bottom of a 7\" springform pan. Cover with 1/2 apples. Spread with 1/2 jelly. Sprinkle with 1 cup macaroon mixture. Cover with remaining apples. Spread with remaining jelly. Top with remaining macaroon mixture, press gently. Bake for 45 minutes, cool completely. Refrigerate overnight. To serve whip the cream and top the apple cake with it, then sprinkle the almonds over the cream.
[Name] Almond Macaroons [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2001-11-19T09:46:00Z [Description] Make and share this Almond Macaroons recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Fruit", "Nuts", "Canadian", "Low Cholesterol", "Healthy", "Free Of...", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3/4", "3", "3/4", "1"] [RecipeIngredientParts] "sugar" [AggregatedRating] nan [ReviewCount] nan [Calories] 70.1 [FatContent] 3.0 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 28.6 [CarbohydrateContent] 9.5 [FiberContent] 0.7 [SugarContent] 8.7 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 18 Macroons, apprx. [RecipeInstructions] In a saucepan combine the finely ground almonds with the unbeaten egg whites& the sugar, cook the mixture stirring constantly, over moderate heat, until the batter is thick enough to hold a path when spoon is drawn through it. Remove from heat and stir in the almond extract. Drop the batter from a teasp onto a buttered, lightly floured cookie sheet. Bake macaroons in a slow oven (300f] for about 20 minutes or until they are golden. Transfer them immediately to a wire rack.
[Name] Waterzooi van Vis - Flemish Fish Stew [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-11-19T09:48:00Z [Description] Make and share this Waterzooi van Vis - Flemish Fish Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Lunch/Snacks", "Belgian", "European", "Potluck", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1", NA, "3", "3", "3"] [RecipeIngredientParts] ["herring fillets", "celery leaves", "salt", "black pepper", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 83.9 [FatContent] 7.3 [SaturatedFatContent] 3.7 [CholesterolContent] 157.0 [SodiumContent] 633.1 [CarbohydrateContent] 2.4 [FiberContent] 0.9 [SugarContent] 1.0 [ProteinContent] 2.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Lay fish fillets in a shallow pan. Sprinkle with celery leaves, salt, and some pepper and barely cover with water. Bring to a boil and simmer carefully until fish flakes. Remove fish with a slotted spoon to a dish in a warm oven. Strain fish stock into a clean saucepan, discarding celery leaves. Beat egg yolks and cream together. Stir 1 tbsp. of fish stock into egg mixture and then blend into remaining stock. Reheat very slowly, stirring continuously. Do not boil. Adjust seasoning. Pour sauce over fish, garnish with parsley and serve. Traditionally the fish and sauce is spooned onto thick slices of dark rye bread.
[Name] New York Style Cheesecake on Shortbread Crust [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT2H30M [PrepTime] PT1H [TotalTime] PT3H30M [DatePublished] 2001-11-19T14:25:00Z [Description] This is the consummate cheesecake. You won't want any other's after you've had this one. I like to take my ingredients out on Friday morning before work and bake it Friday night when it's cool and quiet. That way it's ready to serve early Saturday. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/56/1/JfHO2EcQRMNikbamzsql_DSC04494-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/56/1/pickczKk5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/56/1/KiK3JkKZRRWWDCOkBmBZ_DSC04493-2.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/14561/JtL76qrGQjmMNE0SKl31_tbt_Peach_Cobbler_Cheesecake.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/56/1/WMlrKVWwRBK443nJk1QW-image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/56/1/picI6vhm1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/56/1/picAETVSW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/56/1/jHQ3jrlFRXCuKKLHgOGZ_DSC04488-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/56/1/iZy23cwGSxuWToxz24wB_cheesecake.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/56/1/s46jViiUSJ47ikWxGVLO_15140538141451621041796.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/56/1/picKa828L.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/56/1/picOqHNL9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/56/1/picQ4UijE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/56/1/picJSYUAD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/56/1/pickbYiqf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/56/1/picytAjsC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/56/1/picxyZi19.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/56/1/14561.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/56/1/picNYZQwh.jpg"] [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Cheese", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1/3", "1", "1/2", "2 1/2", "1 3/4", "1", "3", "5", "2", "2", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "white sugar", "egg", "butter", "cream cheese", "white sugar", "salt", "all-purpose flour", "eggs", "vanilla extract", "heavy whipping cream"] [AggregatedRating] 5.0 [ReviewCount] 54.0 [Calories] 489.5 [FatContent] 33.9 [SaturatedFatContent] 19.0 [CholesterolContent] 188.9 [SodiumContent] 317.8 [CarbohydrateContent] 39.3 [FiberContent] 0.3 [SugarContent] 28.4 [ProteinContent] 8.4 [RecipeServings] 16.0 [RecipeYield] 1 ten inch cake [RecipeInstructions] PREP------. As with all baking, have all your ingredients at a cool room temperature (65°F]. Get a couple quarts of water boiling on the stove. Arrange racks in your oven so there's one on the lowest and one in the middle. If you do not have a center position then go mid-lower. Have a clean 10x14x2-inch (give or take] roasting pan ready. Preheat oven to 400°F (200°C]. Grease 10 inch springform pan. CRUST-------. Gently combine 1 1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter in a medium bowl. Spread to the edges of the pan. Prick all over with a fork, then bake 10-15 minutes at 400°F until lightly browned. Allow to cool on a rack. FILLING------. Increase oven temperature to 475°F. Turn oven light off (trust me on this one], place roasting pan on bottom rack and fill with boiling water. In a large bowl (I use my stand mixer], very gently beat cream cheese until smooth. I use the slowest setting for 5 minutes. Scrape down sides of bowl. Gradually add the salt, 1 3/4 cups sugar and 3 tablespoons flour -- continue to beat SLOWLY until well combined, scrape down sides of bowl. In a small bowl gently beat the vanilla, 5 eggs and the 2 yolks, gradually add eggs to the cream cheese mixture. Continue to stir until combined and smooth, stop mixer occasionally and scrape down sides. VERY IMPORTANT! Stop mixer, remove bowl and give it a good scraping (some of the cream cheese will stick to the sides and bottom of the bowl], replace bowl on mixer and stir until all lumps are gone. Add cream and mix only enough to blend. Gently pour filling over crust, run a thin knife around the filling in a S pattern to remove any trapped air bubbles. Let it sit on the counter for 5 minutes then do it again. Bake for 10 minutes at 475°F. Reduce temperature to 200°F and continue to bake for one hour. Turn oven off, but leave cake in for another hour. DON'T TOUCH THAT OVEN DOOR! You've created a nice, humid environment that will help prevent cracks and produce a perfect, professional, NY style cheese cake assuming you didn't mess with it by changing the atmospheric conditions. It may appear a little jiggly in the center and will have a golden appearance around the edges. Allow to cool on a rack for several hours, release the latch slightly on the side of the pan after 20 minutes, rotate sides to be sure the cake is free (but don't take it off yet], you can remove the sides after an hour (or so] if you want to admire your work, but replace it quickly or the cake may fall. After it's cool, wrap completely with plastic wrap, there should be a layer stuck to the top of the cake. Chill overnight in the refrigerator (Yes, this is required]. The cake will stay at peak flavor for several days so long as you keep it wrapped and cold. What can go wrong?. If the cake cracks you either had your ingredients too cold, mixed the filling too vigorously, opened the oven door while the cake was cooking or didn't have a pan of water in the oven. If it does crack, don't despair -- just cover with a dark fruit or a layer of cookie crumbs. Toppings------. Nothing (my favorite]. OR, boil a bag of frozen berries with a 1/4 cup of sugar until the liquid coats the back of a spoon, thicken with a table spoon of cornstarch mixed into a 1/4 cup of cold water -- Pour in slowly while maintaining the boil and stirring constantly. Adjust thickness by adding liquid or more cornstarch. Flavor with liqueur, fruit juice or extract. Blueberries or raspberries with Chambord is awesome, cherries work well with Frangelico or Amaretto. If you do use an alcoholic beverage, be sure to boil off alcohol. Cool fruit sauce in a mason jar and refrigerate. Keeps longer than the cheese cake! I've served it with caramel sauce and, buttered/sliced/baked apples . A light milk chocolate sauce, a sprinkle of chopped pecans and dollop of whipped cream will produce a nice turtle cake.
[Name] Banana Frappe [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-11-19T14:25:00Z [Description] Make and share this Banana Frappe recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Fruit", "Low Protein", "< 30 Mins"] [RecipeIngredientQuantities] ["2", NA, "1/2", "2", "2", "2", "10"] [RecipeIngredientParts] ["bananas", "lemon juice", "milk", "sugar", "powdered milk"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 637.2 [FatContent] 26.3 [SaturatedFatContent] 12.1 [CholesterolContent] 65.9 [SodiumContent] 179.8 [CarbohydrateContent] 94.5 [FiberContent] 7.8 [SugarContent] 60.9 [ProteinContent] 14.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Peel and mash the bananas. Add lemon juice. Blend with chilled milk, milk powder, cream, sugar and almonds. Thin down with crushed ice. Serve at once.
[Name] Pumpkin Bread [AuthorId] 16175 [AuthorName] Kevin McGinley [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-11-19T14:25:00Z [Description] Make and share this Pumpkin Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["4", "1", "2/3", "1", "3 1/2", "3", "2", "1 1/2", "1"] [RecipeIngredientParts] ["eggs", "water", "pumpkin", "flour", "sugar", "baking soda", "salt", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 2084.0 [FatContent] 80.6 [SaturatedFatContent] 11.8 [CholesterolContent] 248.0 [SodiumContent] 2104.5 [CarbohydrateContent] 322.3 [FiberContent] 5.2 [SugarContent] 202.3 [ProteinContent] 25.0 [RecipeServings] nan [RecipeYield] 3 loaves [RecipeInstructions] Preheat oven to 350°F. Mix eggs, oil, water, and pumpkin. Add sugar. Gradually add in mixture of flour, baking soda, salt, and cinnamon. Grease 3 loaf pans and fill halfway with batter. Bake all loaves simultaneously for 1 hour. Cool. Bread freezes well.
[Name] Ginger Berry Lovelyyyyyyyyyy Surprise! [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-11-19T14:25:00Z [Description] Make and share this Ginger Berry Lovelyyyyyyyyyy Surprise! recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["9", "45", "45", "45", "1"] [RecipeIngredientParts] ["strawberries", "ginger ale", "ground ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 373.2 [FatContent] 17.3 [SaturatedFatContent] 10.6 [CholesterolContent] 62.9 [SodiumContent] 38.4 [CarbohydrateContent] 54.7 [FiberContent] 2.2 [SugarContent] 37.6 [ProteinContent] 1.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Put 8 strawberries, grenadine and cream into a blender with crushed ice. Whizz for 30 seconds. Pour into a tumbler. Add gingerale. Stir. Sprinkle ground ginger on top. Decorate with a sliced strawberry.
[Name] Jalapeno Poppers [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-11-19T14:25:00Z [Description] This will make your guests sit up and take notice. Actually with the membranes and seeds removed they are not all that hot (depending where they are from). Make them the day ahead cover and refrigerate then pop them in the oven just before serving. I served these as a first course with Chicken (see Left over Beef enchiladas and substituted sauteed chicken breast) enchiladas, crisp [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/56/5/picn6xnx6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/56/5/pic6RPVrG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/56/5/pic1ZqIil.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/56/5/picnzv7nQ.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "Tex Mex", "Southwestern U.S.", "Mexican", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["10", "1/2", "1/4", "1/4", "3/4", "2", "2"] [RecipeIngredientParts] ["cheddar cheese", "light cream cheese", "salsa", "parsley", "butter"] [AggregatedRating] 4.5 [ReviewCount] 30.0 [Calories] 47.8 [FatContent] 3.0 [SaturatedFatContent] 1.8 [CholesterolContent] 8.1 [SodiumContent] 86.7 [CarbohydrateContent] 3.7 [FiberContent] 0.4 [SugarContent] 0.8 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 20 Halves [RecipeInstructions] Combine cheddar,cream cheese& salsa. Blend in 1/4 cup bread crumbs (less 3 tbsp crumbs]. Spoon evenly into the pepper halves. Toss together the remaining bread crumbs, parsley& butter. Spoon over the peppers. Bake on cookie sheet in 375f oven for 20 minutes or until the top is golden and crisp.
[Name] Sandy's Mississippi Delta Cathead Biscuits [AuthorId] 10597 [AuthorName] Teresa Johnson [CookTime] PT27M [PrepTime] PT15M [TotalTime] PT42M [DatePublished] 2001-11-19T14:25:00Z [Description] Make and share this Sandy's Mississippi Delta Cathead Biscuits recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["High In...", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/8", "2/3", "1/8"] [RecipeIngredientParts] ["self-rising flour", "milk", "buttermilk", "bacon drippings"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 211.4 [FatContent] 8.7 [SaturatedFatContent] 1.9 [CholesterolContent] 5.7 [SodiumContent] 468.5 [CarbohydrateContent] 28.1 [FiberContent] 0.9 [SugarContent] 0.1 [ProteinContent] 4.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Blend above ingredients in a mixing bowl. Dump a hand full of flour on a pastry cloth or whatever. A brown paper sack also works. Newspaper also works just fine. Dump the blended dough onto the flour. Pour a dash of oil into your skillet and smear it around with your fingers. Coat the inside of the skillet and the palms of your hands with oil. Knead the dough for about 30 seconds, rolling it in the flour and thickening it. Halve the dough. Halve it again, making 4 pieces of dough. Roll each piece of dough between your hands, making it into a ball, then put it in the skillet. Use a spoon or a pastry brush and put a little oil or bacon drippings on the top of each unbaked biscuit. Preheat oven to 350°. Bake 25 minutes. Broil/toast for 1 or 2 minutes.
[Name] Creamy Pasta Sauce [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-11-19T14:25:00Z [Description] Make and share this Creamy Pasta Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Cheese", "Meat", "European", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "2", "1", "6", "2", "2", "2", "4", "4", "1/2", "1/4", "2", NA] [RecipeIngredientParts] ["unsalted butter", "olive oil", "onion", "garlic cloves", "parsley", "basil", "oregano", "sausage", "provolone cheese", "mozzarella cheese", "parmigiano-reggiano cheese", "romano cheese", "white wine", "half-and-half"] [AggregatedRating] nan [ReviewCount] nan [Calories] 731.9 [FatContent] 60.3 [SaturatedFatContent] 30.4 [CholesterolContent] 153.1 [SodiumContent] 1380.7 [CarbohydrateContent] 16.2 [FiberContent] 1.1 [SugarContent] 2.5 [ProteinContent] 29.2 [RecipeServings] nan [RecipeYield] 1 pot [RecipeInstructions] ["Heat butter and oil in a large skillet.", "Add onions, cook till slightly transparent.", "Add meat(s]; cook till brown.", "Add garlic and herbs, cook till fragrant and light brown.", "With a slotted spoon remove meat/veggies from pan and drain in a paper towel lined bowl or in a fine mesh colander.", "Drain oil from pan, deglaze pan with wine, add more if necessary.", "Cook till alcohol smell is gone.", "Add half-and-half; bring to a simmer.", "Add cheeses and stir until cheeses are melted and sauce is thick, add meats and season to taste.", "Adjust to desired thickness with more cheese, some Wondra flour or more cream.", "Serve over pasta.", "Variations:", "Don't stress out about having all fresh herbs and meats for this dish.", "I make it to clean out the frige of leftover lunch meats and cheeses.", "You can use dried spices (start with 1/2 the amount], add more or less meat as desired.", "Try it with any sort of red meat that you want, the taste will vary slightly, but the overall look and feel will be the same.", "You can make this with regular milk, be sure not to boil the mixture as the milk may curdle." ]
[Name] Citrus Twist - Another nice one specially for my Zaar friends' [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-11-19T14:25:00Z [Description] Make and share this Citrus Twist - Another nice one specially for my Zaar friends' recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["600", "600", "600", NA, "1", NA] [RecipeIngredientParts] ["grapefruit juice", "lemon", "mint sprig"] [AggregatedRating] nan [ReviewCount] nan [Calories] 427.0 [FatContent] 1.3 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 16.7 [CarbohydrateContent] 107.0 [FiberContent] 3.8 [SugarContent] 92.9 [ProteinContent] 4.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients in a large glass jug. Add plenty of crushed ice. Deocrate with slices of orange, lemon and sprigs of mint and serve well chilled.
[Name] Strawberry Strawberry Pie from THE REALLY GOOD FOOD COOK BOOK [AuthorId] 9045 [AuthorName] Sandra Silver [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2001-11-19T14:25:00Z [Description] One of the easiest and BEST desserts! Twice the STRAWBERRY. Twice the TASTE. Untold numbers of raves! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/56/9/q715yjCBTwW6VBI3BaJC-Strawberry-Strawberry-Pie---14569-1.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/56/9/gDPu8ffT1Gb9Ck7XMtsA-Strawberry-Strawberry-Pie---14569-3.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/56/9/auepayeRICK0PouKoq57-Strawberry-Strawberry-Pie---14569-2.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/56/9/picjcMlBH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/56/9/picIMXB7D.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/56/9/picdWZkvm.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Strawberry", "Berries", "Fruit", "Low Protein", "Low Cholesterol", "Kid Friendly", "Spring", "Summer", "Christmas", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "1", "1/2", NA] [RecipeIngredientParts] ["strawberry", "strawberry Jell-O gelatin dessert", "cornstarch", "hot water", "water", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 118.0 [Calories] 299.3 [FatContent] 10.1 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 225.2 [CarbohydrateContent] 50.2 [FiberContent] 2.3 [SugarContent] 31.8 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Pre-bake pie crust. Cool. Slice the strawberries into the pie crust. In a medium saucepan mix the package of jello with the cornstarch. Add the water and the sugar. Cook over medium heat until boiling. Stir occasionally. Pour the boiling mixture over the strawberries. Place the pie in the refrigerator. Chill for 3-4 hours until the jello glaze sets. Serve with big dollops of whipped cream over the pie.
[Name] Thanksgiving Turkey Stuffing [AuthorId] 16175 [AuthorName] Kevin McGinley [CookTime] PT3H [PrepTime] PT45M [TotalTime] PT3H45M [DatePublished] 2001-11-19T14:27:00Z [Description] Make and share this Thanksgiving Turkey Stuffing recipe from Food.com. [Images] character(0) [RecipeCategory] Thanksgiving [Keywords] ["Weeknight", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["2 - 2 1/2", "2", "2", "1", "1", "2", "1", "1/2 - 1", "1", "1/2", "8 -10"] [RecipeIngredientParts] ["celery", "onions", "onion", "fresh parsley", "seasoning salt", "poultry seasoning", "pepper", "butter", "bouillon cube", "water", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 247.9 [FatContent] 10.6 [SaturatedFatContent] 5.1 [CholesterolContent] 115.5 [SodiumContent] 419.4 [CarbohydrateContent] 30.1 [FiberContent] 2.0 [SugarContent] 3.6 [ProteinContent] 8.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Saute celery, onion& parsley in butter& chicken broth in a frying pan until soft. Add seasonings to torn up bread. Add celery, onion& parsley mixture to bread. Add beaten eggs& milk mixture to bread. Mix well. Bread should be moist enough to hold together well. Adjust with more eggs or milk. Put stuffing in turkey and pack fairly tight- do not stuff turkey until you are ready to put in the oven. Stuffing can be made the day before& stored in the fridge.
[Name] Chicken and Wild Rice Soup [AuthorId] 10320 [AuthorName] CurlDiva [CookTime] PT6H [PrepTime] PT15M [TotalTime] PT6H15M [DatePublished] 2001-11-19T14:28:00Z [Description] I tried this one day when I ran out of egg noodles. I think it's pretty good. We don't eat a lot of salt, so you may want to adjust the salt for your recipe. It is a quick preparation recipe with easy clean up. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Rice", "Meat", "Winter"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "1", "1", "1", "1", "2", "1"] [RecipeIngredientParts] ["water", "boneless chicken", "chicken bouillon cubes", "chicken broth", "Uncle Ben's chicken-flavored wild rice", "parsley", "pepper", "salt", "raw carrots", "celery"] [AggregatedRating] nan [ReviewCount] nan [Calories] 175.8 [FatContent] 11.6 [SaturatedFatContent] 3.3 [CholesterolContent] 56.8 [SodiumContent] 618.8 [CarbohydrateContent] 2.8 [FiberContent] 0.9 [SugarContent] 1.1 [ProteinContent] 14.5 [RecipeServings] 6.0 [RecipeYield] 1 1/2 quarts [RecipeInstructions] In a crockpot combine water, seasoning (except rice seasong] and chicken (If you opt to use chicken broth instead of cube, delete 1 cup of water]. Cook on low for 4-6 hours or on high 2-3 hours. Cut carrots and celery, set aside Stir rice, UB Seasoning, and carrots into broth. Cook on High for half an hour, or until rice is near done. Add 1 can of cream of chicken soup and celery Cook for fifteen more minutes. Reduce heat.
[Name] Noodles with Creamed Broccoli Sauce [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-11-20T11:41:00Z [Description] Make and share this Noodles with Creamed Broccoli Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "Kosher", "Potluck", "Hanukkah", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["12", "1", "1/2", "2", "2", "2", "1/2", "1/2", "3", "3/4", "2", "1/4"] [RecipeIngredientParts] ["onion", "butter", "margarine", "broccoli", "garlic", "fresh parsley", "salt", "oregano", "flour", "milk", "cream-style cottage cheese", "mozzarella cheese"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 537.1 [FatContent] 26.6 [SaturatedFatContent] 15.6 [CholesterolContent] 118.2 [SodiumContent] 743.2 [CarbohydrateContent] 51.6 [FiberContent] 3.1 [SugarContent] 2.8 [ProteinContent] 23.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook noodles in a large pot of boiling salted water, 12-15 minutes. Drain and rinse with cold water. In a Dutch oven sauté the onion in the butter until soft. Add the broccoli and cook, stirring until the broccoli is tender, but still firm. Add garlic, parsley, salt and oregano. Stir in flour and add milk, mixing thoroughly. Add cottage cheese and simmer uncovered for 5 minutes. Combine noodles with broccoli sauce and stir in grated cheese. Cook for 2-3 minutes to heat through. Serve immediately.
[Name] Strawberry Liqueur [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] nan [PrepTime] PT504H [TotalTime] PT504H [DatePublished] 2001-11-20T11:41:00Z [Description] Make and share this Strawberry Liqueur recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Strawberry", "Berries", "Fruit", "Weeknight"] [RecipeIngredientQuantities] ["1", "2 1/2", "1", "1/2", "4", "1"] [RecipeIngredientParts] ["fresh strawberries", "vodka", "vanilla bean", "water", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 3154.0 [FatContent] 1.1 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 28.1 [CarbohydrateContent] 480.9 [FiberContent] 7.1 [SugarContent] 469.8 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 1 pint [RecipeInstructions] Select full colored and plumb berries, avoiding stained baskets (sign of overripe or softened and decayed berries]. DO NOT wash until ready to use as water causes mold to form. Rinse berries and place in a mixing bowl, lightly crushing to release flavor. Add vodka and vanilla bean. Stir and store in bottle in cool dark place for 3 weeks. Strain mixture through dampened cheesecloth squeezing as much juice as possible. Pour back into bottle adding sugar syrup to taste (1/3 to 1/2 cup per pint] and age another 3-5 weeks. Dissolve sugar in water and bring to a boil. Cool before using.
[Name] Cherry Salad [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-11-20T11:41:00Z [Description] Make and share this Cherry Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Kid Friendly", "Potluck", "Christmas", "Thanksgiving", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1"] [RecipeIngredientParts] ["Cool Whip", "sweetened condensed milk", "cherry pie filling"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 268.0 [FatContent] 9.2 [SaturatedFatContent] 7.1 [CholesterolContent] 13.5 [SodiumContent] 66.8 [CarbohydrateContent] 43.5 [FiberContent] 0.4 [SugarContent] 26.8 [ProteinContent] 3.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Mix whipped topping, sweetened condensed milk and cherries in a large mixing bowl and chill. You can add mini-marshmallows if you would like.
[Name] Nutritional Yeast Vegan Gravy [AuthorId] 9240 [AuthorName] Lindsey Lawrence [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-11-20T11:41:00Z [Description] Make and share this Nutritional Yeast Vegan Gravy recipe from Food.com. [Images] character(0) [RecipeCategory] Vegan [Keywords] ["Low Cholesterol", "Healthy", "Thanksgiving", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/3", "1/3", "1/4", "2", "1"] [RecipeIngredientParts] ["unbleached white flour", "nutritional yeast flakes", "soy margarine", "water", "soy sauce"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 166.5 [FatContent] 11.6 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 209.6 [CarbohydrateContent] 11.4 [FiberContent] 2.9 [SugarContent] 0.1 [ProteinContent] 6.1 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] On stovetop, add flour to dry saucepan and toast on low heat until you smell that it is heated and toasted (similiar to how you would toast sesame seeds]. Add nutritional yeast and then add oil, stirring constantly on medium heat. Heat until simmering--keep stirin'! Gradually add water and soy sauce, stirring all the while. Stir until thick and add your favorite spices.
[Name] Wild Duck or Tame Duck [AuthorId] 16676 [AuthorName] ann hugo [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2001-11-20T11:41:00Z [Description] great for the holidays or any timeof the year...a fantastic for a dinner party.....another great recipe frome the little red book ..firemans fire house cook book.... [Images] character(0) [RecipeCategory] Whole Duck [Keywords] ["Duck", "Poultry", "Meat", "Southwestern U.S.", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", NA, NA, NA, "2", "1 -2"] [RecipeIngredientParts] ["duck", "salt", "pepper", "water", "onions", "rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 985.5 [FatContent] 83.4 [SaturatedFatContent] 28.0 [CholesterolContent] 160.6 [SodiumContent] 134.9 [CarbohydrateContent] 29.2 [FiberContent] 1.1 [SugarContent] 1.6 [ProteinContent] 26.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] salt and pepper duck. take and put in roasting pan with cover. add one inch of water and onions. cover and cook until tender. remove duck,add rice to juice stir put duck back in over the rice and cook about 30 minutes until rice is tender.
[Name] Portabella Pizzettas [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2001-11-20T11:41:00Z [Description] Love mushrooms, especially Portabello!! These could be done in countless variations, vegetarian or not. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/57/7/picLsYCqM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/57/7/picrqFGOe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/57/7/picYIDSlN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/57/7/picPnebW4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/57/7/picvqfDyH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/57/7/picjCvW6D.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/57/7/picRwKACr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/57/7/picG0Mveh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/57/7/pic6imhl4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/57/7/picbOYs3D.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/57/7/picFtUONe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/57/7/picLwGdyG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/57/7/picdZx75W.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/57/7/picEhK3pD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/57/7/piciaSFX6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/57/7/picfv0Kqt.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Canadian", "Winter", "Broil/Grill", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["5", "1 1/2", "1", "1/4", "12", "2", "2", NA] [RecipeIngredientParts] ["frozen chopped spinach", "mozzarella cheese", "dried basil", "fresh coarse ground black pepper", "portabella mushrooms", "tomatoes", "butter", "margarine", "salt"] [AggregatedRating] 5.0 [ReviewCount] 58.0 [Calories] 42.4 [FatContent] 2.7 [SaturatedFatContent] 1.6 [CholesterolContent] 8.1 [SodiumContent] 61.0 [CarbohydrateContent] 2.5 [FiberContent] 0.9 [SugarContent] 1.4 [ProteinContent] 2.8 [RecipeServings] nan [RecipeYield] 24 appetizers [RecipeInstructions] Thaw spinach and press out liquid, finely chop. Combine spinach, cheese basil, and pepper in a mixing bowl. Heat oven to 350 degrees. Clean mushrooms, remove stems. Place mushroom caps top side down on a lightly greased cookie sheet, brush with butter or margarine. Spoon about 2 tablespoons of spinach mixture into each cap. Sprinkle with tomato and salt. Bake for 12 minutes or till heated through OR place on the unheated rack of a broiler pan. Broil 4 inches from the heat for 3 to 4 minutes. Cut into quarters and serve.
[Name] Chili Corn Chips [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-11-20T11:41:00Z [Description] Make and share this Chili Corn Chips recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/57/8/picyGMawq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/57/8/jic0VrfJTHafz69BKJvs_IMG_4246.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/57/8/8w9rXbjgSY2Ju5f76wFB_IMG_4244.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/57/8/picqNo6f4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/57/8/pic3daye5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/57/8/pic4TBu7i.jpg"] [RecipeCategory] Grains [Keywords] ["Vegetable", "Tex Mex", "Southwestern U.S.", "Vegan", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "4", "1/8", NA] [RecipeIngredientParts] ["chili powder", "ground cumin", "low-fat corn tortillas", "salt"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 0.1 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 9.5 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 32 chips [RecipeInstructions] ["Preheat oven to 400 degrees F.", "In cup, mix cumin, chili powder, and salt.", "Spray 1 side of each tortilla with cooking spray, sprinkle with chili powder mixture.", "Cut each tortilla into 8 wedges and place on ungreased large non-stick cookie sheet.", "Bake tortillas 8 to 10 minutes until crisp, cool on wire rack.", "If not serving right away, store in tightly covered container.", "Serve with\"Fresh and Chunky Salsa\" (You'll find the recipe under\"Low sodium, low cholesterol dips\" on this web site]." ]
[Name] Scrumptious Strawberry Liqueur [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] nan [PrepTime] PT48H [TotalTime] PT48H [DatePublished] 2001-11-20T11:41:00Z [Description] Make and share this Scrumptious Strawberry Liqueur recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Strawberry", "Berries", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight"] [RecipeIngredientQuantities] ["750", "375", "500", "250", "2", "5", "5"] [RecipeIngredientParts] ["fresh strawberries", "sugar", "vodka", "water", "lemons, zest of", "orange zest", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1256.2 [FatContent] 1.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 14.3 [CarbohydrateContent] 40.0 [FiberContent] 9.2 [SugarContent] 25.5 [ProteinContent] 3.1 [RecipeServings] nan [RecipeYield] 1 litre [RecipeInstructions] Crush strawberries and sugar together in a bowl. Let stand for about 1 hour. Transfer to a clean 2 L container and add vodka, water, lemon zest, orange zest, and lemon juice. Cover and let stand in a cool, dark place for 2 days, shaking frequently. Use a fine-mesh strainer to strain out solids. Discard. Transfer liqueur to clean container, cover and let stand for 1 week. Rack or filter into final container. Age for at least 1 month before serving. Yield: 1 litre. Tip: Strawberries are easily bruised and mould quickly. When making cordials with strawberries, it is important to use only fresh, ripe, unbruised fruit. If berries have green tips or bruises, cut off these parts before using.
[Name] Crystallized Ginger [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-11-20T11:41:00Z [Description] I was surfing the web and found this-it was posted by a person named Jeannine and I thank her-this recipe is great! Hope you enjoy it as much as I did. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/58/0/picynR9GO.jpg" [RecipeCategory] Candy [Keywords] ["Dessert", "Asian", "Very Low Carbs", "Low Protein", "Low Cholesterol", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA, NA] [RecipeIngredientParts] ["gingerroot", "white sugar", "water", "white sugar"] [AggregatedRating] 4.5 [ReviewCount] 13.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Peel the ginger and slice it into rounds 1/8 inch thick. For every cup of prepared ginger you will need 3 cups of water and 3 cups of sugar. In a large to huge pot bring the water/sugar to a boil and stir to dissolve the sugar. When dissolved add the ginger and boil for 45 minutes stirring almost constantly. You want the ginger tender and getting that translucent look about it. You also don't want it at a full rolling boil-just a little less. Drain the ginger reserving the liquid. Separate and place on a rack to dry for around 30 minutes-it's gonna be a bit sticky-and then coat with sugar-I would whirl it a bit in a spice grinder to get it half powder, half granulated. Set it out on wax paper to dry-this took a few hours with a lot of hand slapping. Store in an air tight container. As for the remaining syrup you can boil and reduce to a syrup-something between maple syrup and honey and use on pancakes, waffles or ice cream.
[Name] Cauliflower and Cheese Puff [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-11-20T11:41:00Z [Description] Make and share this Cauliflower and Cheese Puff 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/14/58/1/pich9bvpL.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Cauliflower", "Vegetable", "Kosher", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "1", "2", "1", "2", "1", "1"] [RecipeIngredientParts] ["cauliflower", "cheddar cheese", "muenster cheese", "prepared mustard", "mayonnaise", "eggs", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 125.6 [FatContent] 7.0 [SaturatedFatContent] 3.7 [CholesterolContent] 80.3 [SodiumContent] 213.5 [CarbohydrateContent] 8.5 [FiberContent] 2.2 [SugarContent] 2.1 [ProteinContent] 8.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Thoroughly wash the cauliflower and break it into florets.", "Place in a 2-quart pot with 1 inch of boiled water and cook until soft, about 10-15 minutes.", "Remove cauliflower with the slotted spoon to a large bowl and mash.", "Preheat oven to 325 F degrees.", "Combine 2 ounces of cheese, bread, mustard, mayonnaise, eggs, salt and pepper with the cauliflower.", "Pour into a greased 9 x 5 inch loaf pan.", "Bake for 40 minutes.", "Top with remaining 1 ounce of grated cheese and place under the broiler until browned." ]
[Name] Beets with Apples in Special Sauce [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-11-20T11:41:00Z [Description] This sauce is addictive. Feel free to adjust the quantities of beets and apples according to your taste. [Images] character(0) [RecipeCategory] Apple [Keywords] ["Fruit", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/4", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["beets", "lemon juice", "brown sugar", "cornstarch", "tart green apple"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 91.6 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 71.2 [CarbohydrateContent] 21.7 [FiberContent] 2.8 [SugarContent] 17.3 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large skillet over medium heat, combine ¼ cup of the beet liquid, vinegar, lemon juice, salt, brown sugar and cornstarch; mix well. Cook, stirring constantly, until thickened and clear. Stir in beets and apple. Reduce heat to low and gently simmer for 15 minutes. Serve warm. Freeze leftovers.
[Name] Oyster and Onion Dip [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT2M [PrepTime] PT10M [TotalTime] PT12M [DatePublished] 2001-11-20T11:41:00Z [Description] Make and share this Oyster and Onion Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Vegetable", "Christmas", "< 15 Mins", "No Cook", "Refrigerator", "Oysters", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1 1/2", "2"] [RecipeIngredientParts] ["onion", "plain low-fat yogurt", "Worcestershire sauce", "garlic powder"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 21.2 [FatContent] 0.4 [SaturatedFatContent] 0.2 [CholesterolContent] 3.0 [SodiumContent] 36.1 [CarbohydrateContent] 2.9 [FiberContent] 0.1 [SugarContent] 1.9 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 12 ounces [RecipeInstructions] Mince oysters. Chop onion fine. Combine all ingredients and mix thoroughly by hand or in blender. Refrigerate well before serving.
[Name] Pink Fantasy Salad [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-11-20T11:41:00Z [Description] Make and share this Pink Fantasy Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Kid Friendly", "Potluck", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "8 -12"] [RecipeIngredientParts] ["cherry pie filling", "crushed pineapple", "sweetened condensed milk", "Cool Whip"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 260.2 [FatContent] 8.7 [SaturatedFatContent] 6.6 [CholesterolContent] 15.2 [SodiumContent] 70.2 [CarbohydrateContent] 42.5 [FiberContent] 0.3 [SugarContent] 28.6 [ProteinContent] 3.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients. Chill until serving.
[Name] Broccoli-Cheddar Cheese Casserole [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-11-20T11:41:00Z [Description] For broccoli and cheese lovers. The homemade sauce is so much better for you than the canned ?cream-of? variety. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "Kosher", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "4", "4", "1/2", "1/2", "1/4", "1", "1", "1/2", "1", "1 1/2", "20", "1/2", "3", "1/4"] [RecipeIngredientParts] ["onion", "butter", "margarine", "flour", "milk", "salt", "pepper", "nutmeg", "turmeric", "paprika", "dry mustard", "cheddar cheese", "white flour", "whole wheat flour", "eggs", "wheat germ"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 399.3 [FatContent] 28.0 [SaturatedFatContent] 13.1 [CholesterolContent] 145.9 [SodiumContent] 506.8 [CarbohydrateContent] 22.4 [FiberContent] 4.3 [SugarContent] 2.4 [ProteinContent] 16.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] To make the Cheese Sauce--------------. Heat oil in a skillet and sauté the onion until golden brown; set aside. Preheat oven to 350 F degrees. In a saucepan, melt butter slowly over low heat. Stir in flour, blending until smooth. Slowly stir in milk, then add the sautéed onion to the flour mixture. Cook the mixture, stirring with a wooden spoon, until thickened and smooth. Place in the oven for 20 minutes. Remove, add seasonings and stir in the cheese until melted. Set aside. To finish the Casserole---------------. In a separate pot, cook the broccoli and drain. In a large bowl, combine the drained broccoli, flour and eggs. Add the cheese sauce and pour into a 1 ½-quart greased casserole. Sprinkle top with wheat germ. Bake for 35 minutes or until cheese is bubbly.
[Name] Crisp Sugar Cookies [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT9M [PrepTime] PT20M [TotalTime] PT29M [DatePublished] 2001-11-20T11:41:00Z [Description] Make and share this Crisp Sugar Cookies recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/58/6/pic5v5cqW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/58/6/picq5py79.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Christmas", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1", "2", "3", "1", "1/2", "3", "1/2", "1/2"] [RecipeIngredientParts] ["sugar", "shortening", "eggs", "sour cream", "vanilla", "all-purpose flour", "baking soda", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 63.7 [FatContent] 3.1 [SaturatedFatContent] 0.8 [CholesterolContent] 6.3 [SodiumContent] 27.2 [CarbohydrateContent] 8.2 [FiberContent] 0.1 [SugarContent] 4.2 [ProteinContent] 0.7 [RecipeServings] nan [RecipeYield] 72 cookies [RecipeInstructions] ["Gradually add sugar to shortening, creaming until fluffy.", "Beat in eggs, one at a time.", "Add cream and flavorings.", "Combine flour, soda, and salt.", "Add to creamed mixture, mix well.", "Chill.", "Roll out small amounts at a time, very thin, on lightly floured board.", "Cut with various shaped cookie cutters.", "Place on ungreased cookie sheet.", "Sprinkle with additional granulated or colored sugar.", "Bake in 400 degree oven 6 to 9 minutes, until golden.", "Makes 6 dozen medium-sized cookies." ]
[Name] Grilled Chicken in a Different Sauce [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-11-20T11:41:00Z [Description] I serve a microwave baked potato, baked beans, a nice crisp salad, and crusty bread with this. I like it because it is a simple meal that is delicious and easy to put together. I also make up large batches of marinade ahead of time or when fixing it and freeze it in recipe size amounts to have on hand for when I am ready for this meal again. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "3/4", "1 1/2", "2", "1", "4"] [RecipeIngredientParts] ["chili sauce", "red wine vinegar", "garlic cloves", "chicken breasts"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 415.1 [FatContent] 16.1 [SaturatedFatContent] 4.6 [CholesterolContent] 108.9 [SodiumContent] 1498.9 [CarbohydrateContent] 22.1 [FiberContent] 6.3 [SugarContent] 11.3 [ProteinContent] 38.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix chili sauce, vinegar, horseradish, and garlic salt in a bowl. Reserve 1/2 of the marinade. Add chicken to bowl; turn to coat. COVER and marinate in refrigerator for about 5 minutes. Preheat grill or broiler. Remove chicken from marinade in bowl. Place chicken on grill or broiler pan. Grill or broil chicken, turning and basting frequently with the 1/2 of reserved marinade, till juices run clear when meat is pierced with a knife, about 30 minutes. Heat remaining reserved marinade in a small saucepan, stirring occasionally. Serve HOT alongside chicken.
[Name] Apricot Chicken [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2001-11-20T11:41:00Z [Description] Make and share this Apricot Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Fruit", "Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2 -3", "2", "2", "1", "1", "2"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "Dijon mustard", "lemon pepper", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 136.0 [FatContent] 1.9 [SaturatedFatContent] 0.4 [CholesterolContent] 37.8 [SodiumContent] 164.6 [CarbohydrateContent] 17.0 [FiberContent] 1.9 [SugarContent] 15.0 [ProteinContent] 13.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut chicken in half lengthways and spread each piece with mustard. Place chicken in a single layer over the base of an ovenproof dish. Sprinkle the lemon pepper over the chicken. Drain the apricot halves, reserving the juice. Mash apricots and place over chicken. Mix reserved juice and chicken stock together. Pour over chicken and cover. Bake at 350F for 40-50 minutes (or until cooked through]. Serve with egg noodles or rice. Sprinkle parsley over and serve.
[Name] Vegetable - Stuffed Tomato Bites [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-11-20T11:41:00Z [Description] Make and share this Vegetable - Stuffed Tomato Bites recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Canadian", "Spring", "Summer", "Winter", "Christmas", "< 30 Mins", "For Large Groups", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["8 -10", "3", "2", "2", "2", "1", "3/4", "1/4"] [RecipeIngredientParts] ["plum tomatoes", "blue cheese", "green onions", "sour cream", "mayonnaise", "fresh oregano", "basil", "frozen whole kernel corn", "jicama"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 29.0 [FatContent] 0.9 [SaturatedFatContent] 0.5 [CholesterolContent] 2.0 [SodiumContent] 25.5 [CarbohydrateContent] 4.8 [FiberContent] 0.9 [SugarContent] 0.9 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Cut tomatoes lengthwise in half or quarters.", "Scoop out the pulp, leaving 1/4 inch thick shells.", "Discard pulp, Place tomato shells, cut side down, on paper towels.", "Let stand while preparing filling.", "For filling, combine cheese, green onion, sour cream, mayonnaise or salad dressing, and oregano or basil in a medium bowl.", "Stir in corn and jicama.", "To serve, spoon about 1 tablespoon of the veggy mixture into each tomato shell.", "Season to taste with freshly ground pepper.", "To make ahead, cover and refrigerate the tomato shells and filling separately for up 6 hours." ]
[Name] Granny's Biscuits [AuthorId] 12875 [AuthorName] paula giles [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-11-20T11:41:00Z [Description] GRANNY'S BISQUITS. These are the bisquits my granny use to make(God rest her soul) I watched her make these so many times when I was a kid. I have never found a recipe that comes close to these. They are very moist and delicious. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/59/0/14590.jpg" [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "Healthy", "High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4 -6", "1 1/2"] [RecipeIngredientParts] ["self-rising flour", "buttermilk"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 479.2 [FatContent] 2.0 [SaturatedFatContent] 0.7 [CholesterolContent] 3.7 [SodiumContent] 1684.0 [CarbohydrateContent] 97.2 [FiberContent] 3.4 [SugarContent] 4.7 [ProteinContent] 15.4 [RecipeServings] nan [RecipeYield] 24 bisquits [RecipeInstructions] Mix flour and buttermilk together until mixture is stiff but not dry. It will be sticky On floured surface turn dough out. Add flour on top of dough and knead until dough is kind of dry but still sticky in the middle. Pat dough out to about 1/2 in thick and cut with cutter. In a cookie pan melt about 1/4 c butter flavored crisco (or reg. Crisco] in a 425 degree oven When melted remove from oven, tilt to cover pan. Then, tilt pan so extra oil runs to one end. Take each bisquit and dredge in the oil so that both sides of bisquits are coated. Place bisquits close together in pan (touching]. Now bake at 425 degrees F until the tops are brown. THESE ARE ABSOLUTELY,NO DOUBT ABOUT IT THE BEST, MOST DELICIOUS, MOIST, BISQUITS YOU HAVE EVER TASTED. Hope you love these as much as we do. Let me know how you like these.
[Name] Muffins [AuthorId] 20160 [AuthorName] LeeAnn [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-11-20T11:41:00Z [Description] These muffins have an odd texture - slightly rubbery - because there is no fat, but they are really tasty. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Grains", "Vegetable", "Canadian", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "3", "5", "1", "1", "1/2", "1 1/2", "3", "3", "2", "2", "1", "1", "1/4", "1 1/4", "2", "4"] [RecipeIngredientParts] ["whole wheat flour", "white flour", "baking soda", "salt", "cinnamon", "allspice", "brown sugar", "eggs", "1% fat buttermilk", "unsweetened applesauce", "molasses", "water", "raisins", "carrots"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 1601.1 [FatContent] 12.3 [SaturatedFatContent] 3.2 [CholesterolContent] 102.8 [SodiumContent] 4013.1 [CarbohydrateContent] 369.7 [FiberContent] 43.5 [SugarContent] 173.5 [ProteinContent] 46.5 [RecipeServings] nan [RecipeYield] 4 dozen [RecipeInstructions] Mix together dry ingredients, set aside. Beat eggs and all liquid ingredients, mix well. Add liquid ingredients, raisins and carrots to dry mixture. Stir well. Refridgerate overnight or for at least 6 hours. Before baking stir the batter well. Preheat oven to 400. Fill muffin tins 1/2 full. Bake 17-20 minutes. Hints---------------. Do not use muffin liners- the muffins will stick to the paper really bad. This happens because there is no fat in the recipe. You must refridgerate the batter for at least 6 hours or the muffins are dry. You have to let the cereal soak up all the wet ingredients otherwise it stays dry. Enjoy!
[Name] Old Fashioned Sugar Cookies [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT12M [PrepTime] PT20M [TotalTime] PT32M [DatePublished] 2001-11-20T11:41:00Z [Description] Make and share this Old Fashioned Sugar Cookies recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/59/2/picYDb78J.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/59/2/piceSF2eD.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Christmas", "Thanksgiving", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4 1/2", "1", "1", "1", "1 1/2", "1", "1 1/2", "2", "1 1/2", "1"] [RecipeIngredientParts] ["all-purpose flour", "salt", "baking soda", "baking powder", "ground cinnamon", "butter", "white sugar", "eggs", "vanilla extract", "sour cream"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 91.7 [FatContent] 4.1 [SaturatedFatContent] 2.5 [CholesterolContent] 16.9 [SodiumContent] 92.2 [CarbohydrateContent] 12.4 [FiberContent] 0.3 [SugarContent] 5.1 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] 60 cookies [RecipeInstructions] Sift flour into large mixing bowl. Resift with salt, soda, baking powder and cinnamon. In a separate bowl, cream the butter or margarine with sugar until fluffy. Add eggs one at a time and mix well. Add butter mixture to dry ingredients, alternately with sour cream, mixing until smooth after each addition. Add vanilla. Wrap dough in waxed paper and chill until firm enough to roll, about 2 hours. Preheat oven to 350F degrees. Roll dough on floured surface to about 1/4 inch thick. Cut with large cookie cutter; place on ungreased cookie sheet. Sprinkle with sugar and bake for 10 to 12 minutes or until lightly browned.
[Name] Coconut Cranberry Chews [AuthorId] 24126 [AuthorName] ruby rodriguez [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-11-20T11:41:00Z [Description] Addictive; was rated grand prize winner in cookie recipe contest--originally submitted by Nancy Jamison [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/59/3/IEJtr0aSR12tahj6WfwL_cranberrycoconutchews.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/59/3/pica86GV4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/59/3/picAsRGYi.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Coconut", "Fruit", "Nuts", "Winter", "Christmas", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", "1", "2", "3 1/4", "1", "1/4", "1 1/2", "1 1/2"] [RecipeIngredientParts] ["butter", "sugar", "vanilla", "flour", "baking powder", "salt", "dried cranberries"] [AggregatedRating] 5.0 [ReviewCount] 21.0 [Calories] 1044.2 [FatContent] 55.0 [SaturatedFatContent] 36.6 [CholesterolContent] 122.0 [SodiumContent] 547.2 [CarbohydrateContent] 132.9 [FiberContent] 4.1 [SugarContent] 78.0 [ProteinContent] 8.3 [RecipeServings] nan [RecipeYield] 6 dozen cookies [RecipeInstructions] With a mixer on medium speed, beat butter, sugar, orange peel and vanilla until smooth. In another bowl mix flour, baking powder and salt. Add butter mixture and beat on low speed for about 5 minutes. Stir in cranberries and coconut. Shape dough into 1-inch balls and place 2 inches apart on buttered baking sheets. Bake in a 350° oven for 8 minutes. Remove from oven and let cookies cool on sheets for 5 minutes.
[Name] Calf Liver and Onions [AuthorId] 16676 [AuthorName] ann hugo [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-11-20T11:41:00Z [Description] A wonderful dish ..kids wouldn't eat liver and cooked it this way and told them it was steak..served it over rice or mashed potatoes. [Images] character(0) [RecipeCategory] Beef Organ Meats [Keywords] ["Beef Liver", "Onions", "Vegetable", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", NA, NA, "1", "2", "4", "1", NA] [RecipeIngredientParts] ["calf liver", "salt", "pepper", "eggs", "onion", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 158.4 [FatContent] 11.2 [SaturatedFatContent] 3.4 [CholesterolContent] 62.0 [SodiumContent] 154.9 [CarbohydrateContent] 11.1 [FiberContent] 0.8 [SugarContent] 1.4 [ProteinContent] 3.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Salt and pepper liver strips and dip in egg and roll in cracker crumbs and place in hot oil till done; drain. Pour off oil to about 2 tablespoons oil add onions and cook till tender. Remove add flour to oil and brown to make a gravy. Add enough water to thicken the gravy. Simmer for about 10 minutes. Add the cooked onions and cook for about ten minutess. Turn off heat and serve.
[Name] Cherry Salad Supreme [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT15M [PrepTime] PT6H [TotalTime] PT6H15M [DatePublished] 2001-11-20T11:41:00Z [Description] Make and share this Cherry Salad Supreme recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Kid Friendly", "Christmas", "Thanksgiving", "Weeknight"] [RecipeIngredientQuantities] ["1", "1", "21", "1", "1", "4", "1/3", "1", "1/2", "1", "2"] [RecipeIngredientParts] ["raspberry gelatin powder", "boiling water", "cherry pie filling", "lemon gelatin", "boiling water", "cream cheese", "mayonnaise", "crushed pineapple with juice", "heavy cream", "miniature marshmallow"] [AggregatedRating] nan [ReviewCount] nan [Calories] 210.3 [FatContent] 7.7 [SaturatedFatContent] 4.2 [CholesterolContent] 24.0 [SodiumContent] 122.9 [CarbohydrateContent] 34.1 [FiberContent] 0.6 [SugarContent] 17.7 [ProteinContent] 2.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Dissolve the raspberry gelatin in 1 cup of boiling water. Stir in the tart cherry pie filling. Pour into a 9 X 13-inch pan and let set until firm. Dissolve the lemon gelatin in 1 cup of boiling water. Beat the cream cheese and mayonnaise together until well blended. Gradually add the lemon gelatin. Stir in the pineapple and juice then add the whipped cream and marshmallows to the gelatin mixture. Spread on top of the cherry gelatin mixture. When set, sprinkle with the nuts and serve. Use a lettuce leaf if serving as a salad.
[Name] Hidden Valley Ranch Cheese Ball [AuthorId] 14668 [AuthorName] Angela Tweedy [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-11-20T11:41:00Z [Description] I made this 13 years ago to take to a Thanksgiving dinner and my family has asked for it every year since. Good and easy. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "10", NA] [RecipeIngredientParts] ["cream cheese", "mayonnaise", "milk", "sharp cheddar cheese", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 1999.6 [FatContent] 176.4 [SaturatedFatContent] 106.5 [CholesterolContent] 565.2 [SodiumContent] 2552.7 [CarbohydrateContent] 18.6 [FiberContent] 0.0 [SugarContent] 8.8 [ProteinContent] 88.2 [RecipeServings] nan [RecipeYield] 1 cheese ball [RecipeInstructions] Mix salad dressing mix double strength (using the 1/2 mayonnaise and 1/2 cup milk]. Blend in cream cheese with mixer. Gently stir in cheddar cheese. Form into a ball (If too soft place in freezer for a hour]. Garnish with poppy seeds, parsley, nuts, or your choice of topping. Serve with crackers.
[Name] California Onion Dip [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT3M [PrepTime] PT5M [TotalTime] PT8M [DatePublished] 2001-11-20T11:41:00Z [Description] Make and share this California Onion Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "< 15 Mins", "No Cook", "Refrigerator", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1/4", "2", "1", "2", "2", "2", "1", "1/2"] [RecipeIngredientParts] ["skim milk", "low sodium beef broth", "unsalted dry-curd cottage cheese", "fresh lemon juice", "vermouth", "dry white wine", "onion powder", "garlic powder", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 34.8 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.6 [SodiumContent] 23.9 [CarbohydrateContent] 6.9 [FiberContent] 0.9 [SugarContent] 1.9 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Place milk and beef broth in a blender or a food processor fitted with a metal blade. Process until thoroughly mixed. Add all other ingredients except onion flakes and process at high speed until smooth. Stir in onion. Refrigerate at least one hour. Serve with raw vegetables, no salt added potato chips, or toast strips. Dip lasts at least 3 days in fridge (maybe longer, but my family ate the last of it on the 3rd day, so I don't know!].
[Name] Darlene's Cheese Ball [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-11-20T11:41:00Z [Description] Make and share this Darlene's Cheese Ball recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Cheese", "Very Low Carbs", "Kid Friendly", "Spring", "Summer", "Winter", "Christmas", "Thanksgiving", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1/2", "1", NA] [RecipeIngredientParts] ["cream cheese", "stuffed green olives", "onion", "cheddar cheese", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 365.9 [FatContent] 35.2 [SaturatedFatContent] 20.9 [CholesterolContent] 103.0 [SodiumContent] 598.6 [CarbohydrateContent] 3.4 [FiberContent] 0.6 [SugarContent] 0.5 [ProteinContent] 10.6 [RecipeServings] 12.0 [RecipeYield] 12 people [RecipeInstructions] Mix together and form into a ball; chill overnight. Serve with crackers. May roll in finely chopped nuts or finely grated ham before chilling, if desired.
[Name] Kumquat Curry With Shrimp [AuthorId] 20140 [AuthorName] kyle martin [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-11-20T11:41:00Z [Description] Make and share this Kumquat Curry With Shrimp recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/59/9/picAofurp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/59/9/picyKLtxW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/59/9/pic2HgiBM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/59/9/picZKeMvG.jpg"] [RecipeCategory] Curries [Keywords] ["Sauces", "Citrus", "Fruit", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2/3", "2/3", "8", "2", "3/4", "2"] [RecipeIngredientParts] ["butter", "curry powder", "heavy whipping cream", "reduced-sodium chicken broth", "kumquats", "golden raisins", "large shrimp", "fresh cilantro"] [AggregatedRating] 4.0 [ReviewCount] 7.0 [Calories] 299.2 [FatContent] 22.0 [SaturatedFatContent] 13.0 [CholesterolContent] 177.1 [SodiumContent] 565.3 [CarbohydrateContent] 12.8 [FiberContent] 2.9 [SugarContent] 6.8 [ProteinContent] 14.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt butter in a large skillet over high heat until it foams. Stir in curry powder; reduce heat to medium. Cook, stirring constantly, 1 minute or until lightly darkened. Add cream, chicken broth, kumquats and raisins; increase heat to high. Cook, stirring occasionally, 2 to 3 minutes or until slightly thickened. Reduce heat to medium; add shrimp. Cook 3 minutes or until shrimp turn pink. Stir in cilantro.
[Name] Nacho Potato Skins [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-11-20T11:41:00Z [Description] Make and share this Nacho Potato Skins 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/14/60/0/pic0uW1h5.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Vegetable", "Canadian", "Kid Friendly", "Potluck", "Winter", "Christmas", "Weeknight", "Broil/Grill", "For Large Groups", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", NA, NA, NA, "1/4", "1/4", NA, "4", NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["potatoes", "shortening", "butter", "margarine", "butter", "margarine", "seasoning salt", "cheddar cheese", "monterey jack pepper cheese", "sour cream", "salsa", "chopped tomato", "sweet pepper", "green onion", "pitted ripe olives", "fresh cilantro"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 75.6 [FatContent] 3.4 [SaturatedFatContent] 2.1 [CholesterolContent] 9.3 [SodiumContent] 45.5 [CarbohydrateContent] 9.3 [FiberContent] 1.2 [SugarContent] 0.4 [ProteinContent] 2.2 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 425 degrees. Scrub potatoes, pat dry, rub with cooking oil, shortening, butter or margarine, prick potatoes with a fork. Bake for 40 to 60 minutes or till tender. (or microwave on high for 15 to 20 minutes till tender] Cut potatoes lengthwise into quarters. Scoop out the pulp, leaving 1/4 inch thick shells. Reserve the pulp for mashed potatoes or another use. Brush both sides of the potato pieces with the 1/4 cup butter or margarine. Sprinkle the insides with seasoned salt and ground red pepper. Place potato pieces, skin sides up, on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 3 minutes. Turn potato pieces skin side down. Sprinkle with shredded cheese. Broil 2 minutes more. Arrange the potato pieces on a heated serving platter. Serve with desired toppers. To make ahead, bake, scoop, and season the potatoes, place in a covered container and regrigerate up to 2 days.
[Name] Sweet & Sour Sauerkraut (Bayrich Kraut) [AuthorId] 2684 [AuthorName] Kendra Brokstad [CookTime] PT1H30M [PrepTime] PT35M [TotalTime] PT2H5M [DatePublished] 2001-11-20T11:41:00Z [Description] Make and share this Sweet & Sour Sauerkraut (Bayrich Kraut) 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/14/60/1/picqj2WFz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/60/1/picyn9vod.jpg"] [RecipeCategory] German [Keywords] ["European", "Low Protein", "Potluck", "Winter", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2 - 1", "1", "1", "1"] [RecipeIngredientParts] ["sugar", "butter", "stewed tomatoes", "sauerkraut", "Polish sausage"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 298.7 [FatContent] 15.6 [SaturatedFatContent] 9.8 [CholesterolContent] 40.7 [SodiumContent] 802.8 [CarbohydrateContent] 41.3 [FiberContent] 3.0 [SugarContent] 37.3 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Simmer sugar, butter and tomatoes for half an hour in skillet. Add to drained sauerkraut and polish sausage in baking dish. Cover and bake at 325° for an 90 minutes,or put in crock pot for same time. Goes well with mashed potatoes.
[Name] French Cabbage Soup [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-11-20T11:41:00Z [Description] My cousin gave me a cookbook with some French recipes in it for Christmas one year. This recipe was in it and has been a hit with my family ever since. We even sold it to the pool hall for their daily soup special and it was a hit with the general public too. I like a piece of warm french bread served with it. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Vegetable", "Meat", "European", "Low Protein", "Low Cholesterol", "Winter", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "3", "2 1/2", "1", "1", "1", "1", "1", "2", "1"] [RecipeIngredientParts] ["butter", "potatoes", "head of cabbage", "white beans", "leeks", "water", "carrot", "chicken broth", "turnip", "smoked sausage", "onion", "celery", "garlic clove"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 398.0 [FatContent] 19.7 [SaturatedFatContent] 7.3 [CholesterolContent] 42.3 [SodiumContent] 723.0 [CarbohydrateContent] 41.0 [FiberContent] 8.3 [SugarContent] 7.4 [ProteinContent] 15.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Chop up all vegetables.", "Place butter in soup pot over medium heat.", "Once melted, add the cabbage, leeks, carrot, turnip, onion, celery and garlic.", "Stir occasionally until the vegetables are tender, but not browned.", "Peel potatoes and cut into large pieces.", "Add potatoes and drained beans to pot.", "Add the water and broth.", "Season to taste with salt & pepper.", "Simmer for 1 hour.", "Cut smoked sausage into small pieces and fry until browned.", "To serve, place a few pieces of sausage in the bottom of your soup bowl and ladle the soup over them." ]
[Name] French-Canadian Stuffing [AuthorId] 24123 [AuthorName] Kimi572 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-11-20T11:41:00Z [Description] This is a French-Canadian recipe that my mother-inlaw always made. It is always a hit and our dinner table. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Potato", "Vegetable", "Meat", "Canadian", "European", "High Protein", "High In...", "Thanksgiving", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/4", "2 -3", "1", "1", "1", NA] [RecipeIngredientParts] ["ground pork", "potatoes", "clove", "nutmeg", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 503.7 [FatContent] 29.6 [SaturatedFatContent] 11.0 [CholesterolContent] 133.4 [SodiumContent] 110.0 [CarbohydrateContent] 18.7 [FiberContent] 2.4 [SugarContent] 0.8 [ProteinContent] 38.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Peel, cube, boil and drain potatoes. Saute pork and spices, do not drain fat. Add pork mixture to potatoes and mash together, add s&p. Allow to cool before stuffing chicken or turkey. This can also be served as a side dish. Just bake for 30 min. at 350 degrees.
[Name] Tofu Stuffed Zucchini [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-11-20T11:41:00Z [Description] Make and share this Tofu Stuffed Zucchini recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Soy/Tofu", "Beans", "Vegetable", "Low Cholesterol", "Kosher", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1", "2", "2", "2", "8", "2", NA, NA, "6"] [RecipeIngredientParts] ["zucchini", "onion", "tomatoes", "flour", "tofu", "garlic", "salt", "pepper", "mozzarella cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 145.2 [FatContent] 9.6 [SaturatedFatContent] 3.5 [CholesterolContent] 16.8 [SodiumContent] 145.7 [CarbohydrateContent] 7.8 [FiberContent] 1.6 [SugarContent] 4.1 [ProteinContent] 8.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a Dutch oven parboil the zucchini for 10 minutes in boiling water. Remove from the pot and cool. Cut zucchini and half lengthwise and trim the bottoms so they lie flat. Scoop out the insides and salt lightly. Chop zucchini pulp, onion and tomatoes. Set aside. In a 1-quart saucepan heat 1 tablespoon oil. Add flour and cook, stirring, for about 5 minutes. Add the tofu and cook, stirring until thick. Preheat oven to 350 F degrees. In a skillet, heat 1 tablespoon oil and sauté the zucchini, onion and garlic. Remove from heat. Add chopped tomatoes, season with salt and pepper. Stir in tofu sauce. Stuff the zucchini halves with tofu and vegetable mixtures, then top with mozzarella cheese. Place on a greased baking sheet, bake for 20-30 minutes, or until cheese melts.

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