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[Name] Hot Pizza Dip [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-11-20T11:41:00Z [Description] I got this recipe from a co-worker who had brought it in one day. Tastes great and is so easy to prepare. Kids and adults alike love it. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Cheese", "Kid Friendly", "Microwave", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "3/4", "8", "2", "2"] [RecipeIngredientParts] ["cream cheese", "mozzarella cheese", "parmesan cheese", "green bell peppers", "onions"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 196.3 [FatContent] 15.9 [SaturatedFatContent] 9.1 [CholesterolContent] 51.4 [SodiumContent] 374.9 [CarbohydrateContent] 4.6 [FiberContent] 0.7 [SugarContent] 1.8 [ProteinContent] 9.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350.", "Mix cream cheese and Italian seasoning.", "Spread onto bottom of baking dish.", "Spread pizza sauce evenly over cream cheese.", "Sprinkle with part of the shredded cheeses.", "Next add bell pepper and onions.", "then top with remaining cheese.", "Bake 15-18 minutes or until bubbly.", "This can be microwaved.", "Serve with bread.", "This is good with other add ins as long as they are chopped small.", "For example pepperoni, sausage, olives or anything in the refrigerator." ]
[Name] Creamy Tomato Soup with Rice [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-11-20T11:41:00Z [Description] Make and share this Creamy Tomato Soup with Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Kosher", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "1", "1", "1", "1", "1", "1/2", "2", "1", "1/2 - 1"] [RecipeIngredientParts] ["margarine", "flour", "milk", "onion", "carrot", "garlic", "tomatoes", "bay leaf", "basil", "parsley flakes", "salt", "sugar", "rice"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 164.4 [FatContent] 7.7 [SaturatedFatContent] 2.1 [CholesterolContent] 8.5 [SodiumContent] 622.3 [CarbohydrateContent] 20.6 [FiberContent] 1.9 [SugarContent] 4.1 [ProteinContent] 4.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Heat 2 tablespoons of oil in a small saucepan and brown flour, stirring constantly.", "Slowly add the hot milk and bring almost to boiling, stirring constantly.", "Turn off the heat and let it stand.", "In a 4-quart pot, heat 1 tablespoon of oil and sauté onion, celery, carrot and garlic.", "Add tomatoes and liquid and spices.", "Add 2 cups water and bring to a boil.", "Simmer covered 15-20 minutes and remove bay leaf.", "Blend half of the soup at a time in a blender.", "Return to the pot.", "Add rice and boiled You can garnish each bowl with a little fresh dill." ]
[Name] Vegan Gravy [AuthorId] 9240 [AuthorName] Lindsey Lawrence [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-11-20T11:41:00Z [Description] My friend made this gravy for our Thanksgiving potluck...we put it on our potatoes, stuffing...everything. It is an easy recipe to follow and takes mere minutes. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Vegan", "Low Cholesterol", "Kosher", "Potluck", "Thanksgiving", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "6", "3", "1/2", "4", "4", "2", "1/2", "1/4", "1/2", "5 -6", NA] [RecipeIngredientParts] ["garlic", "yellow onions", "all-purpose white flour", "nutritional yeast", "light soy sauce", "water", "sage", "ground black pepper", "salt", "white mushrooms", "flour", "cornstarch"] [AggregatedRating] 5.0 [ReviewCount] 20.0 [Calories] 265.7 [FatContent] 22.1 [SaturatedFatContent] 2.9 [CholesterolContent] 0.0 [SodiumContent] 1041.6 [CarbohydrateContent] 13.7 [FiberContent] 1.4 [SugarContent] 0.7 [ProteinContent] 4.4 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Pour the oil in a saucepan and heat. Add garlic and onions and saute 5 minutes. Add the flour, nutritional yeast, and soy sauce, stirring constantly until it makes a think, thick sauce. Gradually stir in the water and add spices. Keep adding cornstarch or flour until it is the right thickness for you! Serve hot.
[Name] Vegetarian Stuffed Eggplant (Aubergine) [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-11-20T11:41:00Z [Description] I first tasted this at a friend's house several years ago. She was kind enough to give me the recipe, although I have to admit it was a gunpoint, this is one of her specialties. You can omit the cheese for a vegan dish. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/60/8/pic9moi3u.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Kosher", "Free Of...", "< 60 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["2", "1", "3", "1", "1", "1", "2", "1", "1", "1/2", "1/4", "1", "2", "8"] [RecipeIngredientParts] ["eggplants", "salt", "onion", "green pepper", "zucchini", "garlic cloves", "tomato paste", "sugar", "salt", "black pepper", "oregano", "kidney beans", "muenster cheese"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 536.5 [FatContent] 28.9 [SaturatedFatContent] 12.6 [CholesterolContent] 54.5 [SodiumContent] 1956.4 [CarbohydrateContent] 49.5 [FiberContent] 19.2 [SugarContent] 18.4 [ProteinContent] 25.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Wash the eggplant well--do not peel. Cut each eggplant in half lengthwise. Scoop out centers, leaving a 1-inch shell. Dice eggplant pulp and reserve. Fill a large skillet with ½ inch of water and 1 teaspoon salt. Place the eggplant shells in the water, skin side up, and bring to a boil over a high flame. Lower the flame, cover and let simmer for 10 minutes. Drain the shells and put them on a baking sheet, skin side down. Heat oil in a large skillet and sauté the onion, green pepper, zucchini, garlic and the reserved eggplant until tender. Add tomato paste, sugar, seasonings, and the cooked kidney beans. Simmer uncovered 10 minutes longer. Fill shells with vegetable mixture and top with grated cheese. Bake for 10 minutes.
[Name] So Easy Chicken and Rice with Mushroom [AuthorId] 24206 [AuthorName] J. Lehrke [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-11-20T11:41:00Z [Description] Make and share this So Easy Chicken and Rice with Mushroom recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "White Rice", "Poultry", "Rice", "Meat", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "2", "2", "1", "1"] [RecipeIngredientParts] ["chicken thighs", "Minute Rice", "milk", "mushroom"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1062.7 [FatContent] 47.5 [SaturatedFatContent] 16.4 [CholesterolContent] 204.3 [SodiumContent] 1273.8 [CarbohydrateContent] 102.4 [FiberContent] 2.4 [SugarContent] 1.9 [ProteinContent] 53.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Pre-heat oven to 350 degrees. Grease bottom and sides of casserole dish (I use olive oil, you can use cooking oil or butter as well]. Pour minute Rice into dish, then add milk, cream of chicken soup and can of sliced mushrooms. Stir until cream of chicken soup is distibuted through mix. Season Chicken (again use your favorite seasonings] I have tried everything from garlic powder to regular chicken meat seasoning it all works well. Place chicken in dish, spoon some of the mixture over each piece of chicken. cover and bake for 60-70 miutes. Remove from oven slightly mix and serve.
[Name] Chicken Teriyaki [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-11-20T11:41:00Z [Description] Make and share this Chicken Teriyaki recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "Chinese", "Asian", "< 60 Mins", "Stove Top", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["1", "3", "3", "1/4", "1", "1/2", "1", "1", "1", "2", "1"] [RecipeIngredientParts] ["chicken breast", "water", "ginger", "green onion", "garlic powder", "broccoli", "green pepper", "mushroom", "canola oil", "cornstarch"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 340.4 [FatContent] 18.2 [SaturatedFatContent] 3.6 [CholesterolContent] 72.6 [SodiumContent] 641.9 [CarbohydrateContent] 16.4 [FiberContent] 4.8 [SugarContent] 5.6 [ProteinContent] 29.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat Teriyaki sauce, water, ginger, onion and garlic powder to a boil. Cook for 2 Minutes. Let cool and pour over chicken. Marinate for at least 20 minutes. Drain Chicken reserving the marinade. Heat wok and add oil. Add chicken stirring quickly to cook. About 5-7 minutes. Add vegetables, cooking until desired crispness. Place chicken and vegetables on a platter. Pour marinade into wok and heat to boil. Mix cornstarch with 2-3 Tbsp cold water. Slowly add to marinade. Heat until thickened. Pour over chicken and vegetables. Serve with rice. Variation: Substitute lean beef for chicken.
[Name] Beef Stroganoff [AuthorId] 16676 [AuthorName] ann hugo [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-11-20T11:41:00Z [Description] quick meal ... easy and not to spicy ...family favorite ..a great lunch or dinner full filling meal ..serve it with hot yeast rolls .... [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1/2", "1", "1", "1", NA, "1", "1", "2", "1/4"] [RecipeIngredientParts] ["self-rising flour", "margarine", "butter", "water", "onion", "fresh mushrooms", "Worcestershire sauce", "sour cream", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 681.3 [FatContent] 55.4 [SaturatedFatContent] 17.6 [CholesterolContent] 130.3 [SodiumContent] 1407.1 [CarbohydrateContent] 11.5 [FiberContent] 0.6 [SugarContent] 2.4 [ProteinContent] 33.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Melt butter in a large saucepan or stockpot. Flour meat, brown in margarine or butter. Add next four ingredients, cover and simmer for 30 minutes. Add salt, pepper, sour cream. serve over rice or egg noodles.
[Name] Pork and Mango Curry [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-11-20T11:41:00Z [Description] From a magazine. Great flavors. Serve with rice and banana slices tossed in lemon juice, or cucumbers in plain yogurt. [Images] character(0) [RecipeCategory] Curries [Keywords] ["Pork", "Fruit", "Vegetable", "Meat", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "2", "1", "1", "1", "1", "1", "1/2", "4", "2", "3/4", "1 1/2", "2"] [RecipeIngredientParts] ["plain flour", "red onion", "turmeric", "salt", "curry powder", "ground cumin", "ground ginger", "tomatoes", "tomato puree", "tiny new potatoes", "mangoes"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 442.0 [FatContent] 11.4 [SaturatedFatContent] 2.2 [CholesterolContent] 34.2 [SodiumContent] 758.9 [CarbohydrateContent] 69.0 [FiberContent] 8.7 [SugarContent] 27.7 [ProteinContent] 19.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Toss the pork cubes in the flour to coat. Heat the oil and fry pork for 5 minutes until golden. Add the onion and red pepper and cook a further 3 minutes. Add the turmeric, salt, curry, cumin, ginger and chili seasoning and cook for 1 minute, stirring constantly. Add the tomatoes, puree and stock, blending well. Add potatoes. Cover and cook for 15 minutes over a gentle heat, stirring occasionally. Add the mango slices and cook a further 5 minutes or until potatoes are tender. Serve at once.
[Name] Almond Crowned Kugel [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H10M [PrepTime] PT10M [TotalTime] PT1H20M [DatePublished] 2001-11-20T11:41:00Z [Description] My mother used to make this for very special dairy meals. I used to think that when I started cooking I would make this all the time, but now I know my mother was right (she always is), this is so rich you should only eat it a few times a year. You have been warned! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cheese", "Fruit", "Nuts", "European", "Kid Friendly", "Kosher", "Potluck", "Hanukkah", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "4", "1/2", "1", "2", "1", "1/2", "1", "1/2", "1/2", "6", "1/2", "1/2", "2"] [RecipeIngredientParts] ["butter", "sugar", "sour cream", "milk", "cottage cheese", "salt", "vanilla essence", "farmer cheese", "cream cheese", "eggs", "brown sugar", "butter"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 395.7 [FatContent] 24.8 [SaturatedFatContent] 13.4 [CholesterolContent] 168.4 [SodiumContent] 419.6 [CarbohydrateContent] 27.7 [FiberContent] 0.8 [SugarContent] 18.2 [ProteinContent] 16.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 F degrees. Cook the noodles in boiling salted water for 10 minutes. Drain and rinse with cold water. In a large bowl, combine the remaining kugel ingredients and stir in the noodles. Pour into a greased 9 x 13 inch pan. Prepare the topping by combining the brown sugar, almonds and melted butter. Sprinkle over noodles and bake for 1 hour.
[Name] Sour Cream and Potato Soup [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-11-20T11:42:00Z [Description] Make and share this Sour Cream and Potato Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Kosher", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["5", "2 1/2", "1", "1/2", "1", "1", "1", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["water", "potatoes", "vegetable bouillon cube", "black pepper", "salt", "ground cumin", "arrowroot", "cornstarch", "water", "milk", "sour cream", "chervil"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 239.7 [FatContent] 14.5 [SaturatedFatContent] 8.9 [CholesterolContent] 33.8 [SodiumContent] 654.7 [CarbohydrateContent] 22.7 [FiberContent] 2.2 [SugarContent] 0.8 [ProteinContent] 5.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a 3 quart pot combine water, potatoes and bouillon. Simmer until potatoes are tender, about 15 minutes. Mash potatoes but do not drain. Add pepper, salt and cumin, simmer 10 minutes. Blend arrowroot or cornstarch into cold water until it is dissolved. Pour into milk and stir slowly into soup. Blend sour cream into soup and heat but do not boil. Sprinkle with chervil and serve immediately.
[Name] Cranberry Salad [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-11-20T11:44:00Z [Description] This recipe makes a beautiful dish to serve for Christmas and Thanksgiving. It is a wonderful main salad or dessert. I got it from a neighbor several years ago. Thanks, Lila [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Low Cholesterol", "Healthy", "Christmas", "Thanksgiving", "< 15 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "1", "1"] [RecipeIngredientParts] ["fresh cranberries", "cranberries", "hot water", "raspberry Jell-O gelatin", "crushed pineapple", "pecans", "pecans", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 338.9 [FatContent] 20.0 [SaturatedFatContent] 1.7 [CholesterolContent] 0.0 [SodiumContent] 38.4 [CarbohydrateContent] 34.8 [FiberContent] 5.8 [SugarContent] 13.6 [ProteinContent] 10.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook berries in hot water until berries POP open. Remove from heat. Add other ingredients; mix well. Pour into dish and refrigerate several hours.
[Name] Darlene's Chili Meatballs [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-11-20T11:44:00Z [Description] This recipe is not hard to make and will surprise you at its great taste It is a great appetizer. I have it with cheese and meat trays on Christmas Eve, or serve it for Thanksgiving as an appetizer. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Healthy", "< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", NA, "1", "1"] [RecipeIngredientParts] ["ground beef", "egg", "onion", "chili sauce", "ketchup"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 144.2 [FatContent] 3.8 [SaturatedFatContent] 1.4 [CholesterolContent] 26.0 [SodiumContent] 197.7 [CarbohydrateContent] 22.4 [FiberContent] 1.1 [SugarContent] 14.6 [ProteinContent] 5.2 [RecipeServings] 20.0 [RecipeYield] 20 small meatballs [RecipeInstructions] Mix all ingredients together EXCEPT grape jelly and chili sauce. Make 16 to 20 small meatballs and brown on all sides. Mix chili sauce and jelly. Pour over browned meatballs and simmer for 30 minutes.
[Name] Fresh And Chunky Salsa [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-11-20T11:45:00Z [Description] Make and share this Fresh And Chunky Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Lunch/Snacks", "Vegetable", "Mexican", "Vegan", "Potluck", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "2", "1", "1/2", "1/2", "3"] [RecipeIngredientParts] ["no-salt-added diced tomatoes", "green bell peppers", "yellow bell pepper", "green onions", "fresh cilantro", "parsley", "white wine vinegar", "ground cumin", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 5.0 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.7 [CarbohydrateContent] 1.2 [FiberContent] 0.3 [SugarContent] 0.6 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] 20 fluid ounces [RecipeInstructions] In a bowl, stir together all ingredients. Serve with Homemade Corn Tortilla Chips (recipe for\"Chili Corn Chips\" is under\"Appetizers\" on this site] or commercial tortilla chips with no added fat. Can be covered and stored in the refrigerator for up to 1 week.
[Name] Frozen Cranberry Salad [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT6H [PrepTime] PT20M [TotalTime] PT6H20M [DatePublished] 2001-11-20T11:46:00Z [Description] One of my mom's old recipes. Good for the holidays, luncheons, showers, etc. Cook time is freeze time. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Pineapple", "Tropical Fruits", "Fruit", "Nuts", "Potluck", "Weeknight", "No Cook", "Freezer", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1 -2", "1/2", "1"] [RecipeIngredientParts] ["crushed pineapple", "sugar", "miniature marshmallow", "Cool Whip"] [AggregatedRating] nan [ReviewCount] nan [Calories] 237.6 [FatContent] 12.5 [SaturatedFatContent] 7.5 [CholesterolContent] 0.0 [SodiumContent] 70.5 [CarbohydrateContent] 31.6 [FiberContent] 1.0 [SugarContent] 27.9 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix first 5 ingredients, including the pineapple juice. Gently fold in cool whip until thoroughly blended. Place in a 9x13x2 in container, or line muffin cups with paper. Freeze overnight.
[Name] Salmon with pesto [AuthorId] 24184 [AuthorName] Rune Sandnes [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2001-11-20T11:48:00Z [Description] Make and share this Salmon with pesto recipe from Food.com. [Images] character(0) [RecipeCategory] Scandinavian [Keywords] ["European", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "100", "1/8", "2", "6", "2", "2", "1/8"] [RecipeIngredientParts] ["salmon fillets", "fresh basil", "parmesan cheese", "olive oil", "pine nuts", "potatoes", "garlic", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1743.1 [FatContent] 98.7 [SaturatedFatContent] 30.7 [CholesterolContent] 273.4 [SodiumContent] 1119.6 [CarbohydrateContent] 117.6 [FiberContent] 14.4 [SugarContent] 5.8 [ProteinContent] 98.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Set your oven to 200 degrees C. Boil the potatoes with garlic. Add salt, pepper, butter and cream, and mash the potatoes. Rub salt and pepper into the salmon pieces. Put the salmon in the oven for 8 minutes, take it out and let it rest for 5 minutes, then put it in for 2-3 minutes again. In the breaks you can make the pesto, first heat the pine cores in a frying pan for 2-3 minutes. Put them in a blender with the parmesan, salt, pepper, garlic, olive oil, and loads of basil. Mix it to a green fluid. Serve the salmon on a bed of mashed potatoes, and add the pesto sauce on top.
[Name] Thanksgiving Faux Meatloaf [AuthorId] 9240 [AuthorName] Lindsey Lawrence [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-11-20T11:48:00Z [Description] This loaf is great for vegetarians seaching for something to eat on Thanksgiving. It does not require much prep, is filling, and even meateaters alike will enjoy. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Vegan", "Low Cholesterol", "Kosher", "Thanksgiving", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", NA, "1 1/2", "1/2", "1/3", "1/3", "2", "1/4", "1/4"] [RecipeIngredientParts] ["onion", "rolled oats", "tofu", "parsley", "soy sauce", "ketchup", "Dijon mustard", "black pepper", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 157.8 [FatContent] 5.5 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 1111.8 [CarbohydrateContent] 17.9 [FiberContent] 2.4 [SugarContent] 5.1 [ProteinContent] 11.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F and oil a bread pan or small lasagne pan. Mix all of the goodies together and press into prepared pan. Bake for 20 minutes or until brown on the top. Slice and serve warm.
[Name] Hearty Potato Soup [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-11-20T11:51:00Z [Description] Have it YOUR way! Make it as spicy or as bland as you like. Add or omit vegetables as you please. Come back for seconds - it's low in sodium, [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "2", "2", "1/2", "1", "1/3", "1", "1/4", NA, NA, NA, "1", "1", "1", "2", "1", "2"] [RecipeIngredientParts] ["water", "potatoes", "fresh onion", "celery", "fresh carrot", "fresh mushrooms", "black pepper", "chives", "parsley", "low sodium beef broth", "skim milk", "flour"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 168.4 [FatContent] 2.8 [SaturatedFatContent] 0.9 [CholesterolContent] 7.5 [SodiumContent] 117.5 [CarbohydrateContent] 29.6 [FiberContent] 3.6 [SugarContent] 2.8 [ProteinContent] 6.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Cook the sausage.", "Pour the water into a medium saucepan and add the cooked sausage.", "Peel and chop the potatoes then add to the water.", "Add the vegetables (chopped or minced] that you enjoy, add as many of each as you would like.", "Add the spices that you enjoy.", "Add the beef stock and Cremora (adds a nice creamy taste].", "Bring to a boil, then lower heat and simmer for about 25 minutes or until vegetables are tender.", "Put the milk into a cup, add the flour and mix, and pour this mixture into your soup." ]
[Name] Greens [AuthorId] 20895 [AuthorName] Rhonda O [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2001-11-20T11:53:00Z [Description] Make and share this Greens recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", NA, NA] [RecipeIngredientParts] ["greens", "ham", "pork jowl", "bacon"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [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] 8.0 [RecipeYield] nan [RecipeInstructions] Clean and break up greens. Start in salt water, boil about 20 or 30 mins. Pour off broth. Start Greens in fresh salt water. Add meat and a dash of pepper flakes if you want. Cook until tender. About 1 to 1 1/2 hours.
[Name] Jaljira Lemonade Fizz - X'tra special! [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-11-20T11:53:00Z [Description] Make and share this Jaljira Lemonade Fizz - X'tra special! recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["300", "1", "1", "4 -6", "1/2"] [RecipeIngredientParts] ["mint leaves", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 84.7 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 586.1 [CarbohydrateContent] 22.5 [FiberContent] 0.2 [SugarContent] 20.1 [ProteinContent] 0.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mix all. Add ice. Stir. Pour into glasses. Garnish with mint and lemon slices on top.
[Name] Minute Steaks With Taco Sauce [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-11-20T11:54:00Z [Description] A real Mexican dish. This is my first attempt at a Mexican dish and I wanted to make it very simple, but very tasty. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Mexican", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["25", "2", "6", "300", "1", NA, NA, NA] [RecipeIngredientParts] ["butter", "button mushrooms", "fresh parsley", "salt", "fresh ground pepper"] [AggregatedRating] 2.0 [ReviewCount] 2.0 [Calories] 399.6 [FatContent] 34.9 [SaturatedFatContent] 13.8 [CholesterolContent] 73.0 [SodiumContent] 466.9 [CarbohydrateContent] 6.4 [FiberContent] 0.9 [SugarContent] 4.4 [ProteinContent] 16.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat the butter and oil in a frying pan. Season the steaks with salt and pepper and fry for 1 minute on each side on fairly high heat. (add other spice if desired] Place the cooked steaks into a serving dish and Place in the oven to keep warm. Add mushrooms to the pan. Cook on high heat and lightly brown. Remove from pan and place in oven to keep warm. Pour the taco sauce in the pan and simmer for about 1 minute. Place the mushrooms and steaks on a plate and pour the taco sauce over the steaks. Garnish with the parsley. Serve.
[Name] Jambalaya [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2001-11-20T11:56:00Z [Description] Really good. I do cook the rice separate, that way I don't make glue, and you can make it hotter-I do! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/62/5/543WG9bPQXmgYW7YHCm4_Chicken-Jambalaya-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/62/5/S3JOmKFzQLCAjuE09I02_Chicken-Jambalaya-6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/62/5/wlA0nahQLG6NS6LWgdbg_Chicken-Jambalaya-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/62/5/picZ4M1bY.jpg" ] [RecipeCategory] Chicken [Keywords] ["White Rice", "Long Grain Rice", "Pork", "Poultry", "Rice", "Meat", "Creole", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "4", "1", "2", "2", "2 1/2", "2", "1/2", "1", "1", "1 1/2", "1", "6", NA] [RecipeIngredientParts] ["shortening", "onion", "green pepper", "celery", "garlic cloves", "chicken", "chorizo sausage", "andouille sausages", "tomatoes", "diced tomatoes", "thyme", "oregano", "parsley", "cayenne", "chili powder", "salt", "black pepper", "cooked long-grain rice", "cayenne", "Tabasco sauce"] [AggregatedRating] 5.0 [ReviewCount] 73.0 [Calories] 859.0 [FatContent] 54.6 [SaturatedFatContent] 19.4 [CholesterolContent] 144.7 [SodiumContent] 2002.4 [CarbohydrateContent] 44.7 [FiberContent] 2.3 [SugarContent] 4.6 [ProteinContent] 44.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt shortening in a large/huge saucepan over medium heat. Cook chicken pieces until brown on all sides and cooked about half way through, around 20 minutes or so. Remove and add onion, green pepper, celery and garlic. Cook slowly stirring now and again until onions are tender. Add sausage and cook 10 min more. Return chicken and add all remaining ingredients EXCEPT rice and stir together well. Cover and simmer for 30 min stirring now and again. Remove cover and continue to cook until broth cooks down a bit-you don't want it too thick as the rice will soak up the juice. Serve up the rice in bowls and ladle the Jambalaya on top, and offer more cayenne or Tabasco at the table. ***I know that cooking the rice on the side and not in the dish will cause some to have a heart attack, but I've found the flavor much better this way, IMHO. Diana.
[Name] KARI-KARE (Meat and Vegetable Stew in Peanut Sauce) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2001-11-20T12:00:00Z [Description] Make and share this KARI-KARE (Meat and Vegetable Stew in Peanut Sauce) recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/62/6/8wR00mtWQ4SUhTEDWfhw_10156706628921339.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/62/6/picXsgEEt.jpg"] [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Lunch/Snacks", "Pork", "Vegetable", "Meat", "Filipino", "Asian", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1/2", "1 1/2", "2", "2", "1", "1/2", "3", "2", "1/2", "1"] [RecipeIngredientParts] ["stewing beef", "salt", "garlic", "onion", "achute water", "peanut butter", "powdered rice", "green beans", "eggplant"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 130.0 [FatContent] 8.8 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 622.9 [CarbohydrateContent] 11.7 [FiberContent] 5.2 [SugarContent] 4.2 [ProteinContent] 3.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place hocks or oxtail pieces in a large pot. Add enough water to cover. Bring to boil, lower heat and simmer for 1-1/2 hours or until tender. If using achute water, soak 1 tablespoon of achute seeds in water for 30 minutes. Squeeze seeds between your thumb and finger tips until the water turns red. Strain and set red water aside. OR Heat 2 tablespoons oil, saute achute seeds in oil until oil turns red, discard seeds. Use oil for sauteing rest of ingredients. Heat oil in a skillet and saute garlic and onions. Add cooked meat and 2 cups of the broth. (Save the rest of the broth for other uses.] Add salt and achute water. Simmer for 15 minutes. Stir in peanut butter and toasted rice powder, bring back to simmer cook, stirring for 5 minutes. Add green beans and eggplant. Cook 10 minutes or until vegetables are tender, stirring occasionally. Correct the seasonings. Serve with hot rice and bagoong, plain or sauteed.
[Name] Mixed Rice Dish (Bibim Bap) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2001-11-20T12:01:00Z [Description] Make and share this Mixed Rice Dish (Bibim Bap) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Meat", "Korean", "Asian", "Potluck", "< 60 Mins", "Stove Top", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["100", "1", "1/2", "100", "50", "1", "3", "1", "1", NA] [RecipeIngredientParts] ["beef", "cucumber", "carrot", "bean sprouts", "lettuce", "dried mushrooms", "egg"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 84.5 [FatContent] 3.0 [SaturatedFatContent] 1.2 [CholesterolContent] 29.7 [SodiumContent] 19.9 [CarbohydrateContent] 13.6 [FiberContent] 0.8 [SugarContent] 8.6 [ProteinContent] 1.9 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Season sliced beef and lightly stir-fry until cooked. Season bellflower, bean sprouts, cucumber, and mushrooms each separately. Add 1ts. Sesame oil to hot frying pan and stir-fry the cucumbers quickly so the color stays vivid. Spread on a big plate to cool. Add more oil to the frying pan, then stir-fry bellflower, carrots, and mushrooms consecutively. Fry an egg sunny-side up on a clean frying pan. Place 1 leaf of lettuce in a dish. Place about 1 bowl of rice on top, and then arrange the prepared ingredients attractively on the rice. Place a fried egg on the center top.
[Name] Flemish Mussel Croquettes [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-11-20T12:09:00Z [Description] Make and share this Flemish Mussel Croquettes recipe from Food.com. [Images] character(0) [RecipeCategory] Mussels [Keywords] ["Vegetable", "Belgian", "European", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2 1/4", "5", "2", "2", "1", "1", "1", "1", "6 5/8", "3", "1", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["mussels", "dry white wine", "shallots", "parsley", "celery heart", "onion", "butter", "flour", "milk", "eggs", "salt", "pepper", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 411.6 [FatContent] 16.9 [SaturatedFatContent] 7.0 [CholesterolContent] 231.8 [SodiumContent] 856.4 [CarbohydrateContent] 19.7 [FiberContent] 0.7 [SugarContent] 2.2 [ProteinContent] 37.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Scrape and clean the mussels thoroughly, then put them in a wide, deep pan with the wine, shallots and parsley. Cook over medium heat until the mussels have opened. Drain the mussels when they have cooled down a little, but reserve the liquid. Shell them and chop them finely. Chop the onion and celery finely and cook them gently in 30 g (1 oz.] butter until translucent. Strain the mussel liquid, add 2 tb of it to the vegetables, and simmer until all the liquid has evaporated. In another pan, make a roux with 30 g (1 oz.] of butter and 1 tb of flour, add 1 dl (3,3 fl. oz.] of the mussel liquid and 2 dl (6,6 fl. oz.] warm milk, and cook, stirring with a wooden spoon, until the sauce is smooth and thick. Add the chopped mussels, onion and celery to the sauce and beat in gradually 3 egg yolks and the lemon juice. Check the seasoning, bring gently to the boil, then turn off the heat and let the mixture cool a little. Pour the mixture onto a cold slab or a very large plate, allow to go thoroughly cold, then cut the paste into egg-sized pieces. Beat the egg whites until very stiff. Roll each egg-sized bit of paste in your hands and shape into oval patties. Roll these in flour, dip them into the egg whites, roll in breadcrumbs, and fry in oil until golden and crisp.
[Name] Busy Day Meatloaf [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT1H [PrepTime] PT7M [TotalTime] PT1H7M [DatePublished] 2001-11-20T13:01:00Z [Description] Make and share this Busy Day Meatloaf recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1", "2", "1/4", "1", "1", NA] [RecipeIngredientParts] ["herbed croutons", "milk", "egg", "Worcestershire sauce", "onion", "salt", "ground beef", "catsup"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 222.9 [FatContent] 14.1 [SaturatedFatContent] 5.5 [CholesterolContent] 90.0 [SodiumContent] 560.4 [CarbohydrateContent] 6.3 [FiberContent] 0.4 [SugarContent] 0.8 [ProteinContent] 16.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine croutons & milk in a large mixing bowl. Let stand about 5 minutes or till croutons are softened. Add egg, Worcestershire sauce, onion and salt. Beat well. Add ground beef and mix until combined. Shape into loaf and place in greased or foil lined shallow pan. Score loaf by making several grooves across top. Fill with catsup (I frost the whole loaf with catsup]. Bake in oven at 350° about 45 minutes to an hour or till well glazed.
[Name] Spicy Low fat, New Potatoes [AuthorId] 24231 [AuthorName] tanya515 [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2001-11-20T13:01:00Z [Description] Make and share this Spicy Low fat, New Potatoes recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/63/0/pic7FX8BU.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Spicy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["7 -8", NA, NA, NA, "2"] [RecipeIngredientParts] ["garlic powder", "red chili powder", "olive oil"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 273.9 [FatContent] 7.2 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 18.0 [CarbohydrateContent] 47.3 [FiberContent] 5.1 [SugarContent] 3.0 [ProteinContent] 5.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 450F degrees. Cut the potatoes into quarters, or smaller pieces if the potatoes are larger than usual. Place the cut up pieces in a baking dish. Sprinkle potatoes with olive oil. Sprinkle potatoes with garlic powder. Sprinkle potatoes with chili powder (just a small sprinkling all over the potatoes--don't go overboard or they will be extremely spicy]. Sprinkle generously with Mrs Dash original blend spice. Bake for 45 minutes.
[Name] Wonderful Smoky BBQ Ribs [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2001-11-20T13:01:00Z [Description] Make and share this Wonderful Smoky BBQ Ribs recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "1/2", "1", "1/2", "1/2", "1/4", "2", "1", "1/8"] [RecipeIngredientParts] ["country-style pork ribs", "pepper", "catsup", "brown sugar", "molasses", "spicy brown mustard", "Worcestershire sauce", "liquid smoke", "cayenne pepper"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 948.2 [FatContent] 41.2 [SaturatedFatContent] 8.2 [CholesterolContent] 252.2 [SodiumContent] 1166.6 [CarbohydrateContent] 76.5 [FiberContent] 0.8 [SugarContent] 64.7 [ProteinContent] 67.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place ribs in a 5-quart Dutch oven; cover with water (barely]. Add garlic salt and pepper. Bring to a boil over medium heat. Reduce heat and cover. Simmer for 1 hour. Meanwhile, combine remaining ingredients; set aside. Drain ribs. Put in baking dish UNCOVERED. Bake at 425°F, basting with sauce often till ribs are nicely glazed, about 25 to 30 minutes.
[Name] Wine Rabbit [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2001-11-20T13:01:00Z [Description] This is an old family recipe. I seldom ever make it because rabbit is too expensive and I don't care for wild rabbit, but if you can afford it--it is delicious. [Images] character(0) [RecipeCategory] Rabbit [Keywords] ["Wild Game", "Meat", "European", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 -3", "1", "2", "2", "2", "6", "1", "1", "1/2", NA, "1 1/2", "3", "2"] [RecipeIngredientParts] ["onion", "celery", "rabbit", "bay leaves", "peppercorns", "rosemary", "oregano", "thyme", "red wine", "vinegar", "flour"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 80.7 [FatContent] 3.3 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 10.3 [CarbohydrateContent] 4.4 [FiberContent] 0.4 [SugarContent] 1.1 [ProteinContent] 0.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large roasting pan put Crisco, onion and celery. Add 2 cut up rabbits; brown on both sides. Add bay leaves, peppercorns, rosemary, oregano, thyme and salt and pepper. Pour in red wine and vinegar; mix in flour. Bake at 325° for 1 1/2 to 2 hours or till tender.
[Name] Pumpkin Spice Cake [AuthorId] 2555 [AuthorName] Wanda Fornal [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-11-20T13:01:00Z [Description] Make and share this Pumpkin Spice Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Christmas", "Thanksgiving", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/4", "2", "1", "1/2", "3", "1/4"] [RecipeIngredientParts] ["pumpkin", "dates", "baking soda", "eggs", "water", "honey", "cinnamon"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 188.0 [FatContent] 14.1 [SaturatedFatContent] 5.6 [CholesterolContent] 62.4 [SodiumContent] 122.7 [CarbohydrateContent] 14.1 [FiberContent] 1.7 [SugarContent] 9.8 [ProteinContent] 3.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix ingredients well adding nuts and dates last. Bake 350 degree oven until done. (bake in any size pan you wish]. Whip cream till thickened, adding honey and cinnamon as it gets thicker.
[Name] Darlene's Pork Steak Stir-Fry [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-11-20T13:27:00Z [Description] I was tired of pork steak the same old way all the time, so one day I just started doing things to it till this is what I came up with. My husband loved it, so I fix it all the time now. It's real simple to fix and you can fix whatever side dishes you like with it--it is very versatile. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Pork", "Tropical Fruits", "Fruit", "Meat", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2 -3", "1", "1", "2", "1/2", NA, NA] [RecipeIngredientParts] ["onion", "chunk pineapple", "brown sugar", "green pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 173.0 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 14.3 [CarbohydrateContent] 44.3 [FiberContent] 1.4 [SugarContent] 40.8 [ProteinContent] 0.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Brown 2 or 3 large pork steaks on both sides; remove from pan to cool (but do not empty fat from pan].", "When cool enough to handle, cut up into bite sized pieces (discard bone].", "Return meat to skillet and cover with water (barely cover]. Bring to a boil and continue to boil on medium to high heat till all water is gone and pork steak starts to fry on it's own. Fry till good and brown with onion, peppers, and pineapple.", "When brown, add brown sugar and cook and stir till brown sugar is dissolved (or you may use your favorite sweet and sour sauce on it]." ]
[Name] Yummy Cranberry Sauce [AuthorId] 24230 [AuthorName] Brenda2 [CookTime] PT20M [PrepTime] PT3M [TotalTime] PT23M [DatePublished] 2001-11-20T13:27:00Z [Description] I had never had "fresh cranberry sauce" before I tried this, it was delicious. I got the basic idea of the recipe out of a magazine, but added the apple, and orange to add to the flavor. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Fruit", "Meat", "Winter", "Christmas", "Thanksgiving", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1 3/4", "6", "2", "6", "1", "1", "1", "1"] [RecipeIngredientParts] ["granulated sugar", "brown sugar", "white zinfandel wine", "whole cloves", "cinnamon sticks", "whole allspice", "granny smith apple", "mandarin oranges", "fresh cranberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 266.4 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 14.0 [CarbohydrateContent] 68.6 [FiberContent] 4.5 [SugarContent] 60.6 [ProteinContent] 0.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a sauce pan add sugar, brown sugar, the spices, orange peel, and wine. Stir together, and cook on medium heat until sugar is dissolved, and ingredients make a\"syrup\". Strain off spices (You can if preferred put spices in a piece of cheese cloth, and make a spice bag, then just remove the bag]. Wash cranberries in a colander under cold water, and drain. Add the apple, the mandarin oranges, and the cranberries to the syrup, and cook over medium heat until the cranberries \"pop\". Cool and serve.
[Name] Crisp Beef [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-11-20T16:58:00Z [Description] Make and share this Crisp Beef recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Indonesian", "Asian", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1/2", "1/4", "1", "1/2", "2", "1/4", "1", "2"] [RecipeIngredientParts] ["lean beef chuck", "beef round steak", "garlic", "salt", "fresh ground black pepper", "dark brown sugar", "molasses", "lime juice", "ground coriander", "water"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 140.8 [FatContent] 8.0 [SaturatedFatContent] 2.0 [CholesterolContent] 38.2 [SodiumContent] 221.3 [CarbohydrateContent] 4.2 [FiberContent] 0.1 [SugarContent] 3.2 [ProteinContent] 12.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut the meat in thin slices along the grain, not across it. Pound the slices until they almost fall apart. Put the meat and all the other ingredients except the Oil in a heavy saucepan. Bring to a boil over high heat, then reduce the heat to medium low and cook, stirring now and then, until the liquid has evaporated. Remove the meat and tear it into fine strips using two forks. Scrape the bottom of the pan to gather the residue, add the oil and set it over Medium heat. When the oil is hot add the meat shreds and fry, stirring, until they are crisp and dark brown. Drain on paper towels before serving.
[Name] Dundee Cake [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT2H15M [PrepTime] PT20M [TotalTime] PT2H35M [DatePublished] 2001-11-20T16:58:00Z [Description] Make and share this Dundee Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/63/7/14637.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Christmas", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "3/4", "3", "2", "2", "1", "1/2", "1/4", "1 3/4", "1", "1", "3/4", "3/4", "1", "2", "1"] [RecipeIngredientParts] ["butter", "brown sugar", "eggs", "flour", "baking powder", "ground cinnamon", "ground cloves", "ground nutmeg", "sultanas", "raisins", "lemon, rind of", "brandy"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 349.9 [FatContent] 14.4 [SaturatedFatContent] 5.2 [CholesterolContent] 50.0 [SodiumContent] 128.7 [CarbohydrateContent] 52.5 [FiberContent] 9.0 [SugarContent] 21.5 [ProteinContent] 6.7 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325F degrees. Grease a deep 8 inch round cake tine, line base and sides with greaseproof paper and then grease the paper. Cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Sift flour, baking powder and the spices together and fold into the creamed mixture alternately with the remaining ingredients, until evenly incorporated. Spoon into prepared tin, smooth surface, making a small dip in the centre. Decorate top of cake mixture by pressing almonds in decreasing circles over the entire surface. Bake for 2-21/4, or until skewer inserted in the centre comes out clean. Remove from oven, cool in tin for 30 minutes, and then transfer to a wire rack to cool completely. *Flavourwill improve if left in a cool place for up to 3 months. Wrap in double layer of foil.
[Name] Delicious Chocolate Cake [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT55M [PrepTime] PT20M [TotalTime] PT1H15M [DatePublished] 2001-11-20T16:58:00Z [Description] Make and share this Delicious Chocolate Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "1/2", "9", "2", "4", "4"] [RecipeIngredientParts] ["butter", "caster sugar", "dark semi-sweet chocolate", "eggs", "white chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 620.7 [FatContent] 46.6 [SaturatedFatContent] 21.5 [CholesterolContent] 155.1 [SodiumContent] 172.5 [CarbohydrateContent] 44.7 [FiberContent] 4.9 [SugarContent] 37.4 [ProteinContent] 11.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees. Grease a deep 8 inch springform cake tin, then line the base with greaseproof paper and grease the paper. Place 1/2 a cup of the butter and all the sugar in a mixing bowl and beat until light and fluffy. Add two-thirds of the dark chocolate, the ground almonds and the egg yolks and beat until they are evenly blended. Whisk the egg whites in a clean, dry bowl until stiff. Fold them into the chocolate mixture, then transfer to the prepared tin and smooth the surface. Bake for 50-55 minutes or until a skewer inserted comes out clean. Leave the cake in the tin for about 5 minutes, then turn out on a wire rack, peel off the lining paper and leave to cool completely. Place remaining butter and remaining melted dark chocolate in a saucepan. Heat very gently, stirring constantly, until melted. Pour over the cake, allowing the topping to coat the sides. Leave to set for at least an hour. To decorate, fill a piping bag with the white melted chocolate and snip the end. Drizzle all around the edges to make a squiggly double border.
[Name] Indonesian Spiced Rice [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT22M [PrepTime] PT5M [TotalTime] PT27M [DatePublished] 2001-11-20T16:58:00Z [Description] Make and share this Indonesian Spiced Rice 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/14/63/9/picbeuIRd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/63/9/picdxo02X.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/63/9/picWZCg9F.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["White Rice", "Rice", "Indonesian", "Asian", "Low Protein", "Low Cholesterol", "Healthy", "Potluck", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1/2", "1/4", "1/2", "1", "2 1/2", "1", "1/8", NA] [RecipeIngredientParts] ["onion", "green chilies", "turmeric", "cinnamon", "white rice", "chicken broth", "water", "bay leaf", "cayenne pepper", "scallion"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 300.8 [FatContent] 6.2 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 346.2 [CarbohydrateContent] 53.3 [FiberContent] 2.8 [SugarContent] 3.4 [ProteinContent] 7.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in large heavy saucepan over medium heat. Add chopped onion and chilies and stir until onion is translucent. Mix in turmeric and cinnamon. Add rice and stir 2 minutes. Add chicken broth, water, bay leaf and cayenne pepper. Bring to a boil; reduce heat, cover and cook until liquid is absorbed, about 20 minutes. Sprinkle green onions on top before serving.
[Name] Thanksgiving for 10: New Pasta Salad [AuthorId] 22782 [AuthorName] Eric M. [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-11-20T16:58:00Z [Description] A great way to make a beautiful pasta salad that eliminates the need for mayo and store bought sauce. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/64/0/piczG4mxK.jpg" [RecipeCategory] Vegan [Keywords] ["Low Cholesterol", "Healthy", "Thanksgiving", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", NA, "2"] [RecipeIngredientParts] ["bulb of garlic", "olive oil", "pasta"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 366.0 [FatContent] 2.7 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 8.9 [CarbohydrateContent] 71.3 [FiberContent] 3.0 [SugarContent] 4.4 [ProteinContent] 12.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Put vegetables (the more colors the better--I like using zucchini, red peppers, onions, and eggplant] on a baking sheet; sprinkle minced garlic on top. Cover with olive oil and vinegar, 1 part to 4. Add salt and pepper if you like. Bake for twenty minutes at 400°F. Remove from oven and toss with pasta. Add pine nuts, cheese, etc.
[Name] Thanksgiving for 10: Mom's Rolls [AuthorId] 22782 [AuthorName] Eric M. [CookTime] PT10M [PrepTime] PT2H [TotalTime] PT2H10M [DatePublished] 2001-11-20T16:58:00Z [Description] Make and share this Thanksgiving for 10: Mom's Rolls recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Grains", "Healthy", "Thanksgiving", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "1/2 - 1", "2", "1/2", "1", "1", "7 -9"] [RecipeIngredientParts] ["dry active yeast", "water", "sugar", "evaporated milk", "butter", "eggs", "sugar", "flour", "salt", "flour"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 114.4 [FatContent] 3.0 [SaturatedFatContent] 1.7 [CholesterolContent] 16.3 [SodiumContent] 30.3 [CarbohydrateContent] 18.5 [FiberContent] 0.6 [SugarContent] 2.1 [ProteinContent] 3.1 [RecipeServings] nan [RecipeYield] 50 rolls [RecipeInstructions] Combine dry yeast in a bowl with a teaspoon of sugar and warm water. Scald milk (heating almost to boil but not burning] and remove from heat. Add stick of butter and eggs to milk. Let cool and add to yeast mixture. Begin adding sugar and flour, adding slowly. Blend until thick then knead by hand until thoroughly mixed. Cover and let rise until double. Cut dough into several small, pie slice shape pieces. Roll from the skinny part in tuck the small edge inches. Cover with towel until they rise until double. Bake at three fifty for ten minutes until done.
[Name] Bahmi Goreng (fried Noodles) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-11-20T16:58:00Z [Description] Make and share this Bahmi Goreng (fried Noodles) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Vegetable", "Meat", "Indonesian", "Asian", "Potluck", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["11", "11", "7", "2", "2", "1", "2", "4", "4", "4", NA, NA, NA, "1", NA, "3/4", "1", "1"] [RecipeIngredientParts] ["pork", "sausages", "shrimp", "ham", "onion", "garlic", "bean sprouts", "snow peas", "endive", "celery", "chives", "ginger", "salt", "pepper", "ketchup", "lemon"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 794.0 [FatContent] 45.5 [SaturatedFatContent] 10.6 [CholesterolContent] 126.4 [SodiumContent] 1048.6 [CarbohydrateContent] 54.4 [FiberContent] 5.8 [SugarContent] 4.6 [ProteinContent] 43.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Cook the noodles according to the directions on the pack.", "Cut the onions and garlic into fine pieces.", "Make little balls of the minced pork and fry this together with the sausages in a wok or wide frying pan.", "Then add the cooked noodles and stir-fry.", "Now add all the vegetables, soy sauce, shrimp, ham, and spices, add salt and pepper to taste ans stir-fry till it is thoroughly hot.", "Serve on a plate.", "Add soy sauce, Sambal Oelek, or Sambal Manis to taste.", "Sambal Manis (dark hot condiment] is used more with these two than the soy based pork ones." ]
[Name] Thanksgiving for 10: Eat a peach [AuthorId] 22782 [AuthorName] Eric M. [CookTime] PT5M [PrepTime] PT2M [TotalTime] PT7M [DatePublished] 2001-11-20T16:58:00Z [Description] Make and share this Thanksgiving for 10: Eat a peach recipe from Food.com. [Images] character(0) [RecipeCategory] Halibut [Keywords] ["Thanksgiving", "< 15 Mins"] [RecipeIngredientQuantities] ["4", "1", "1", "1/4", "1/4", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["cayenne", "cumin", "black pepper", "garlic powder", "herbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 249.1 [FatContent] 6.6 [SaturatedFatContent] 0.9 [CholesterolContent] 58.1 [SodiumContent] 104.7 [CarbohydrateContent] 7.3 [FiberContent] 2.0 [SugarContent] 1.9 [ProteinContent] 39.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Make blackening spice by mixing ingredients. Warm an iron skillet to high heat. Rub halibut in sesame oil. Dip halibut into blackening spice. Put halibut into the skillet and cook 2 minutes each side (more for fillets bigger than 1 inch thick]. Cut a peach in half. Eat one half. Squeeze the other onto the halibut right before you remove it from the skillet. Serve immediately.
[Name] Vegan Omelet [AuthorId] 22278 [AuthorName] Sanut Tarrer [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-11-20T17:00:00Z [Description] Make and share this Vegan Omelet recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "Vegetable", "Tex Mex", "Southwestern U.S.", "Vegan", "Kid Friendly", "< 30 Mins", "Steam", "Stove Top", "Small Appliance", "Easy"] [RecipeIngredientQuantities] [NA, "1", "1", "3", NA, "1", NA, "1", "1", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["tofu", "green bell pepper", "red bell pepper", "green onions", "tomatoes", "soy cheddar cheese", "lemon pepper seasoning", "turmeric", "nutritional yeast", "water", "olive oil", "margarine"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 27.0 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 6.2 [CarbohydrateContent] 5.2 [FiberContent] 2.0 [SugarContent] 2.1 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Crumble tofu (I like to use a plastic bag, but it can be done in the skillet with a masher]. Add red and green peppers, mushrooms, tomato and onion to tofu in skillet. Add water and lemon pepper seasoning. Cover with medium high heat for 10 minutes (This is what gives it the rich texture]. Stir and add Braggs and nutritional yeast and turmeric (for color]. Stir again and add grated soy cheese. Turn off heat, Cover for 2 minutes or until cheese melts and enjoy!
[Name] Chicken Fettuccine With 4 Kinds of Cheese [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-11-20T17:05:00Z [Description] This is a wonderful creamy mixture that is a meal all by itself. Once you taste it, you will want to make it over and over. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Cheese", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1/2", "1/4 - 1/2", "3/4", "1/2", "1/2", "2", "1/3 - 1/2", "3", "1 -2"] [RecipeIngredientParts] ["fettuccine", "cream cheese", "margarine", "garlic powder", "parmesan cheese", "romano cheese", "mozzarella cheese", "swiss cheese", "margarine", "parmesan cheese", "romano cheese"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 652.1 [FatContent] 48.8 [SaturatedFatContent] 21.0 [CholesterolContent] 142.8 [SodiumContent] 883.4 [CarbohydrateContent] 30.0 [FiberContent] 1.4 [SugarContent] 2.9 [ProteinContent] 24.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Cook fettuccine by directions on package.", "While it is cooking, in a large,non stick pan combine soup, cream cheese, mushrooms, butter, garlic powder, and cream.", "Stir in cheeses.", "Cook and stir until melted.", "Add cooked chicken.", "Heat till hot through.", "Drain fettuccine and add to the sauce.", "Transfer to a shallow greased baking pan.", "Combine ingredients for topping.", "Sprinkle over chicken and mixture.", "Cover and bake at 350° for 25 to 30 minutes.", "Uncover and bake 10 minutes longer or till nicely browned." ]
[Name] Thanksgiving for 10: Greens [AuthorId] 22782 [AuthorName] Eric M. [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-11-20T17:41:00Z [Description] Make and share this Thanksgiving for 10: Greens recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "Healthy", "Thanksgiving", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "4", "1/2", NA] [RecipeIngredientParts] ["broccoli", "toasted sesame seeds", "soy sauce"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 119.5 [FatContent] 6.9 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 69.0 [CarbohydrateContent] 11.8 [FiberContent] 5.2 [SugarContent] 2.6 [ProteinContent] 6.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Steam broccoli until tender. Add sesame seeds and then almonds. Add soy sauce to taste. Serve immediately.
[Name] Thanksgiving for 10: Cranberry punch (requires a juicer) [AuthorId] 22782 [AuthorName] Eric M. [CookTime] PT5M [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2001-11-20T17:41:00Z [Description] Why eat canned cranberries when you can drink fresh ones? This is a great cocktail and makes a good breakfast drink without the vodka. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Thanksgiving", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["5", "7", "1"] [RecipeIngredientParts] ["fresh cranberries", "seedless grapes", "vodka"] [AggregatedRating] nan [ReviewCount] nan [Calories] 219.3 [FatContent] 0.5 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 6.4 [CarbohydrateContent] 57.5 [FiberContent] 2.9 [SugarContent] 49.2 [ProteinContent] 2.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Juice cranberries and grapes. Add vodka. Chill.
[Name] Thanksgiving for 10: Salad [AuthorId] 22782 [AuthorName] Eric M. [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-11-20T17:42:00Z [Description] Make and share this Thanksgiving for 10: Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Thanksgiving [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1/2", "1/4", "1", "4", NA, NA, NA] [RecipeIngredientParts] ["avocados", "feta", "walnuts", "carrot", "red cabbage", "tangerine", "lettuce", "fresh ground pepper", "vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 312.0 [FatContent] 25.9 [SaturatedFatContent] 5.7 [CholesterolContent] 20.2 [SodiumContent] 316.1 [CarbohydrateContent] 15.8 [FiberContent] 7.1 [SugarContent] 5.3 [ProteinContent] 9.9 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Clean greens, then dry and chop into tiny pieces. Add remaining ingredients and toss. Grind fresh pepper on top. Add oil and vinegar to taste.
[Name] Mississippi Chicken [AuthorId] 23960 [AuthorName] Vicki Kiddy [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2001-11-20T17:43:00Z [Description] This recipe is the best! The kids will love it and Dad too! I make in the morning before I leave for work, so when I come in from work, I just pop in the oven. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/64/9/14649.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "High Protein", "Kid Friendly", "High In...", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["5 -6", "1/2 - 1", NA, "3 - 3 1/2"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 424.4 [FatContent] 25.5 [SaturatedFatContent] 6.3 [CholesterolContent] 61.7 [SodiumContent] 599.4 [CarbohydrateContent] 21.1 [FiberContent] 0.9 [SugarContent] 0.1 [ProteinContent] 26.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Dip chicken in melted margarine. Salt and pepper. Then coat with crushed cheese crackers. Place in baking dish and cover tightly with foil. Bake in 300° oven for 1 or 1-1/4 hours. DO NOT uncover until cooking time is over. This is great to make ahead and refrigerate. Then all you have to do is put in oven before dinner. You can use whole chicken, cut up if you prefer.
[Name] Greek Potato Wedges [AuthorId] 23960 [AuthorName] Vicki Kiddy [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-11-20T17:45:00Z [Description] Make and share this Greek Potato Wedges 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/14/65/0/picWBDE9F.jpg" [RecipeCategory] Potato [Keywords] ["Vegetable", "Potluck", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "1/2 - 1", "1/2", "2", "1"] [RecipeIngredientParts] ["irish potatoes", "margarine", "flour", "onion"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 517.2 [FatContent] 23.2 [SaturatedFatContent] 4.1 [CholesterolContent] 0.0 [SodiumContent] 286.2 [CarbohydrateContent] 70.8 [FiberContent] 7.8 [SugarContent] 3.7 [ProteinContent] 8.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix: 1/2 cup flour with the Greek seasoning. Dip potato wedges in melted margarine. Coat with the flour and seasoning mixture. Lay potatoes in 9x13-inch pan. Put layer of onion slices over potatoes. Sprinkle some of the Greek Seasoning over onions. Put in 400° oven for 45 minutes to 1 hour.
[Name] Cheese Ring [AuthorId] 23960 [AuthorName] Vicki Kiddy [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-11-20T17:47:00Z [Description] This recipe was given to me by my best friend. She always prepares at our Christmas party each year. This is so pretty when it is finished, but believe me, it won't last long. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Cheese", "High In...", "Christmas", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3/4", "1", "1", "3/4", "8"] [RecipeIngredientParts] ["sharp cheddar cheese", "pecans", "Hellmann's mayonnaise", "onion", "garlic powder", "Tabasco sauce", "cream cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 4116.0 [FatContent] 366.9 [SaturatedFatContent] 160.9 [CholesterolContent] 771.6 [SodiumContent] 4767.7 [CarbohydrateContent] 82.3 [FiberContent] 12.3 [SugarContent] 23.8 [ProteinContent] 143.2 [RecipeServings] nan [RecipeYield] 1 Ring Mold [RecipeInstructions] Mix all of the above together and form into a ring. Place large jar of strawberry preserves in middle of ring. Serve with Escort crackers. This is a beautiful dish for the holidays.
[Name] Death by Chocolate [AuthorId] 23960 [AuthorName] Vicki Kiddy [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 2001-11-20T17:47:00Z [Description] This is a beautiful dish to carry to work, church supper or fix for a holiday dinner. Everyone will enjoy and rave about it. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Christmas", "Thanksgiving", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "6"] [RecipeIngredientParts] "Cool Whip" [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 346.8 [FatContent] 17.7 [SaturatedFatContent] 9.2 [CholesterolContent] 10.3 [SodiumContent] 418.0 [CarbohydrateContent] 47.5 [FiberContent] 1.3 [SugarContent] 32.4 [ProteinContent] 3.4 [RecipeServings] 12.0 [RecipeYield] 1 Large Trifle Dish [RecipeInstructions] Make cake according to directions. Let cool completely. Mix up both boxes of chocolate mousse mix according to directions. Crumble cake in small pieces. Use a trifle dish and layer as follows: cake layer, mousse layer, Cool Whip layer, Heath Bar layer. Repeat all again ending up with the Heath Bar pieces on top.
[Name] Cheese n' Jalapeno Spread [AuthorId] 4470 [AuthorName] Bergy [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-11-25T13:34:00Z [Description] Make and share this Cheese n' Jalapeno Spread 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/14/65/3/picxrndk6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/65/3/picMR6UyQ.jpg"] [RecipeCategory] Spreads [Keywords] ["Cheese", "Canadian", "Free Of...", "Potluck", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["4", "1", "2", "6", "1", "1/2", NA] [RecipeIngredientParts] ["sharp cheddar cheese", "sweet onion", "garlic", "mayonnaise", "green onion", "salt"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 478.7 [FatContent] 37.6 [SaturatedFatContent] 23.9 [CholesterolContent] 118.7 [SodiumContent] 705.7 [CarbohydrateContent] 6.8 [FiberContent] 1.4 [SugarContent] 2.9 [ProteinContent] 28.9 [RecipeServings] nan [RecipeYield] 4 cups apprx. [RecipeInstructions] In a large bowl combine all the ingredients. Stir until well blended. Refrigerate overnight, covered to allow the flavors to blend. Serve with crackers or toast bits.
[Name] Chicken Cordon Bleu [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT30M [PrepTime] PT2H [TotalTime] PT2H30M [DatePublished] 2001-11-25T13:34:00Z [Description] Make and share this Chicken Cordon Bleu recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Pork", "Poultry", "Meat", "Weeknight", "Oven", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "4", "4", "4", "1/2", NA, NA, "1", "1", NA] [RecipeIngredientParts] ["chicken breasts", "Dijon mustard", "ham", "swiss cheese", "all-purpose flour", "salt", "black pepper", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 548.8 [FatContent] 24.4 [SaturatedFatContent] 9.7 [CholesterolContent] 165.4 [SodiumContent] 747.6 [CarbohydrateContent] 34.3 [FiberContent] 2.1 [SugarContent] 2.2 [ProteinContent] 45.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut each chicken breast in half. One at a time, place breast halves between two sheets of waxed paper and pound flat. Spread some mustard down the center of each breast, and then layer with 1 ham slice and 1 cheese slice. Fold breast half around the filling; beginning with one long side, then short sides, finishing with a long side making sure the filling is completely coverd. Press edges together and roll each piece as it is finished in a sheet of waxed paper. Season flour with salt and pepper. Beat egg lightly with 1 teaspoon water. Line up a plate with flour, a shallow dish with beaten egg, and a plate with bread crumbs. One by one, roll each piece in flour to coat, then dip in egg, coating completely, and roll in bread crumbs, pressing crumbs into egg coating. Place chicken pieces on a tray and refrigerate for one hour. Heat enough peanut oil in a large frying pan so that it comes up half way. Fry chicken pieces, two at a time, in hot oil, until browned evenly on all sides; about 2 minutes each side. Remove from oil, drain on paper towel and place in a non stick baking dish. Bake at 350 for 15 minutes.
[Name] Winter Salad with Lemon Mint Dressing [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-11-25T13:34:00Z [Description] Make and share this Winter Salad with Lemon Mint Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Vegan", "Low Cholesterol", "Kosher", "Free Of...", "Potluck", "Winter", "Christmas", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1 1/2", NA, NA, "1/2", "2", "1/2", "2", "4", "1", "1", "1/4"] [RecipeIngredientParts] ["garlic", "fresh lemon juice", "sugar", "salt", "black pepper", "olive oil", "of fresh mint", "green cabbage", "fennel bulbs", "carrots", "cilantro", "fresh dill", "pomegranate seeds"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 353.8 [FatContent] 27.7 [SaturatedFatContent] 3.8 [CholesterolContent] 0.0 [SodiumContent] 125.9 [CarbohydrateContent] 27.4 [FiberContent] 8.9 [SugarContent] 10.4 [ProteinContent] 4.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Prepare the dressing: In a small bowl, whisk together the garlic, lemon juice, sugar, salt, and pepper. Slowly add the olive oil, whisking until blended. Stir in the mint. Taste for seasoning. Prepare the salad: In a large bowl, combine the cabbage, fennel, carrots, cilantro, and dill, and toss to combine. Drizzle the dressing over the salad and toss to coat evenly. Sprinkle the pomegranate seeds over the top.
[Name] Potatonik [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-11-25T13:34:00Z [Description] This is an old family favorite, usually made around Chanukah time, although if we begged my mother hard enough she would make this during the rest of the year as well. I like to top my serving with sour cream. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Vegetable", "European", "Healthy", "Kosher", "Potluck", "Hanukkah", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["6", "1", "3/4", "4", "2"] [RecipeIngredientParts] ["potatoes", "salt", "matzo meal", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 321.2 [FatContent] 6.3 [SaturatedFatContent] 1.3 [CholesterolContent] 105.8 [SodiumContent] 345.3 [CarbohydrateContent] 57.3 [FiberContent] 6.4 [SugarContent] 2.4 [ProteinContent] 9.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350 degrees F and heat 1 Tbs oil in a pan (9\" square or equivalent] in the oven while you are preparing the batter. Grate potatoes. Mix the salt, 1 Tbs oil and matzo meal and add to the potatoes. Add the beaten egg yolks and mix well. Then add the egg whites which have been well beaten (but not to\"peak stage\".] Mix everything well. Remove the pan from the oven VERY carefully (the oil will be HOT] and pour the batter in gently. Bake about 45 minutes, until a tester (toothpick] indicates it is set. Cut in wedges. It is equally delicious served warm or, equally wonderful, served cold if any is left over. Calorie conscious tip: I rinse the grated potatoes through a colander with tap water to get rid of excess starch. Be sure to drain well.
[Name] Chicken Roulade Appetizers [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-11-25T13:34:00Z [Description] Make and share this Chicken Roulade Appetizers recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Canadian", "Kid Friendly", "Potluck", "Spring", "Summer", "Winter", "Christmas", "Thanksgiving", "< 60 Mins", "Oven", "Refrigerator"] [RecipeIngredientQuantities] ["1/4", "1/3", "1 1/2", "6", "1/2", "1/4", "1/4", "6", "1/2", "1 1/2", "1/2", "1/4", "2", "2", "1/4", NA, "1/2"] [RecipeIngredientParts] ["butter", "margarine", "all-purpose flour", "milk", "salt", "ground nutmeg", "pepper", "cream of tartar", "fresh parsley", "green onions", "curry powder", "salt", "cayenne pepper", "mayonnaise"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 54.9 [FatContent] 3.7 [SaturatedFatContent] 1.5 [CholesterolContent] 36.9 [SodiumContent] 79.9 [CarbohydrateContent] 2.0 [FiberContent] 0.3 [SugarContent] 0.2 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] 36 appetizers [RecipeInstructions] Lightly grease 15 x 10-inch jelly-roll pan or baking sheet with edge. Line with parchment paper or foil, shiny side up. Coat generously with butter or margarine and flour lightly. Roulade---------------. In medium saucepan over medium heat, melt butter or margarine. Stir in flour and cook for 1 minute. Add milk. Cook and stir until mixture comes to boil, simmer for 2 minutes. Remove from heat. Beat egg yolks, adding a few tablespoons hot sauce, then beat egg yolk mixture into sauce. Season with salt, nutmeg and pepper. Pour into medium bowl and cool slightly. Beat egg whites with cream of tartar until stiff but not dry. Gently fold into sauce. Spread mixture in prepared pan. Bake in a 375°F oven for 15 to 20 minutes or until golden and top feels firm. Let stand 5 minutes. Invert roulade on clean tea towel. Carefully peel off paper in strips. Cool completely. Cut crosswise in half to make 2 rectangles 10 inches wide. Filling----------. Combine all ingredients. Spread filling over both rectangles. Starting with a 10 inch side, roll up both rectangles. Wrap separately with plastic film and refrigerate for at least 1 hour. (May be prepared 2 days ahead.] Cut into 1/2 inch slices.
[Name] Italian Bread [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2001-11-25T13:34:00Z [Description] Make and share this Italian Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["European", "Vegan", "Low Cholesterol", "High Protein", "Healthy", "High In...", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "3 -4", "3", "1/2", "1", "1/2", "2", NA, NA] [RecipeIngredientParts] ["fresh yeast", "water", "gluten flour", "bread flour", "granulated sugar", "salt", "salt", "vegetable shortening", "cornmeal", "toasted sesame seeds"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1435.5 [FatContent] 13.1 [SaturatedFatContent] 2.8 [CholesterolContent] 0.0 [SodiumContent] 2143.5 [CarbohydrateContent] 75.8 [FiberContent] 3.8 [SugarContent] 25.0 [ProteinContent] 257.7 [RecipeServings] nan [RecipeYield] 4 Loaves [RecipeInstructions] ["Dissolve yeast in 2 cups warm water.", "Combine flour, sugar and salt in mixing bowl.", "Make a well in center of mixture; pour in yeast mixture.", "Mix thoroughly with hands (Marino's method] or dough hook of mixer.", "Gradually add 1 to 2 cups remaining warm water; mix thoroughly.", "Dough should be sticky.", "Spread 2 tablespoons shortening on top of dough; knead in.", "Cover dough with a cloth and set in a warm place to rise for 30 minutes.", "(Marino turns his electric oven to\"warm\" for a minute, turns it off, then puts the bowl of dough inside.] After 30 minutes, knead dough in bowl for about 3 minutes.", "Cover and return to warm spot to rise for 1 hour.", "Cut dough into 4 equal sections.", "Lightly flour counter and rolling pin; roll each section of dough into a rectangle.", "Roll up each piece of dough lengthwise, like a jelly roll.", "Shape each into a loaf, sealing the seam with the side of your hand or knuckles.", "Sprinkle some cornmeal and sesame seeds on kitchen counter.", "Spread some warm water over top of each loaf with your hand; roll loaf over seeds and cornmeal.", "Sprinkle another counter lightly with cornmeal.", "Place finished loaves on top, cover with a towel and let rise for 15 minutes.", "Preheat oven to 450 degrees.", "(If using oven tiles or a pizza stone, sprinkle them with some cornmeal and place in oven to heat].", "Place risen loaves on hot oven tiles or in lightly greased oblong cake pans, using 2 loaves per pan.", "(If baking the bread in pans, remove after 15 minutes and place the loaves directly on the top oven rack to finish baking; place empty pans on the bottom shelf to keep the bottom of the bread from overbrowning.] Bake 25 to 35 minutes or until loaves are golden and sound hollow when tapped on the bottom." ]
[Name] Polevka S Jatrovymi Knedlicky (Soup With Beef Liver Dumplings) [AuthorId] 24269 [AuthorName] GarlicLover [CookTime] PT1H15M [PrepTime] PT5M [TotalTime] PT1H20M [DatePublished] 2001-11-25T13:34:00Z [Description] Make and share this Polevka S Jatrovymi Knedlicky (Soup With Beef Liver Dumplings) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Beef Organ Meats", "Beef Liver", "Meat", "Czech", "European", "Healthy", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1", "2", "2", "1", "1/2", "1/4", "1/2", "1", "1", "2"] [RecipeIngredientParts] ["beef liver", "eggs", "all-purpose flour", "butter", "garlic clove", "fresh lemon rind", "pepper", "salt", "marjoram", "mace"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 362.4 [FatContent] 11.3 [SaturatedFatContent] 4.8 [CholesterolContent] 438.8 [SodiumContent] 2634.5 [CarbohydrateContent] 23.2 [FiberContent] 0.9 [SugarContent] 1.2 [ProteinContent] 40.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix ground beef liver with butter, garlic, lemon rind, marjoram and mace. Beat in eggs and then bread crumbs, flour, salt and pepper. Let it stand in room temperature for about 1 hour. Shape into small balls (size of ping-pong balls], bring consomme to a boil, drop in liver dumplings. Cover and simmer for 15 minutes. (Dumplings should be hard].
[Name] Special Calf Liver With Onions, Mushrooms & Sour Cream [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-11-25T13:34:00Z [Description] Make and share this Special Calf Liver With Onions, Mushrooms & Sour Cream recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Beef Organ Meats", "Beef Liver", "Meat", "Canadian", "Winter", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1", "1/4", "2", "1", "2", "1"] [RecipeIngredientParts] ["calf liver", "baby beef liver", "salt", "cayenne pepper", "butter", "onions", "sour cream", "Worcestershire sauce"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 414.5 [FatContent] 29.4 [SaturatedFatContent] 16.6 [CholesterolContent] 431.5 [SodiumContent] 388.2 [CarbohydrateContent] 11.7 [FiberContent] 0.9 [SugarContent] 2.4 [ProteinContent] 26.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Season liver with salt and cayenne. Preheat frypan. Melt butter and saute onions until tender. Add liver and brown on all sides. Add mushrooms with liquid. Reduce heat, simmer covered for 8 to 10 minutes. Stir in sour cream and continue cooking for an additional 8 to 10 minutes. Stir in Worcestershire sauce.
[Name] Wake up Fruit Blend [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1M [PrepTime] PT5M [TotalTime] PT6M [DatePublished] 2001-11-25T13:34:00Z [Description] Make and share this Wake up Fruit Blend 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/14/66/1/picImESLY.jpg" [RecipeCategory] Smoothies [Keywords] ["Beverages", "Breakfast", "Lunch/Snacks", "Fruit", "Canadian", "European", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Free Of...", "< 15 Mins", "No Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "8", "1/2", "4", "1", "1"] [RecipeIngredientParts] ["banana", "strawberries", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 214.9 [FatContent] 2.0 [SaturatedFatContent] 1.1 [CholesterolContent] 6.8 [SodiumContent] 78.0 [CarbohydrateContent] 42.8 [FiberContent] 1.5 [SugarContent] 15.4 [ProteinContent] 6.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a blender combine all ingredients. Blend until smooth, about 30- 60 seconds. Pour into glass and garnish with a dollop of yogurt and strawberries, if desired. Serve immediately.
[Name] Easy Lemon Bundt Cake [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2001-11-25T13:34:00Z [Description] Make and share this Easy Lemon Bundt Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/66/2/picBYRtpm.jpg" [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1 1/3", "1/3", "3", "3", "3"] [RecipeIngredientParts] ["water", "eggs", "sugar", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 600.0 [FatContent] 24.6 [SaturatedFatContent] 3.9 [CholesterolContent] 94.8 [SodiumContent] 677.0 [CarbohydrateContent] 88.0 [FiberContent] 1.0 [SugarContent] 56.6 [ProteinContent] 8.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix first 5 ingredients. Pour into greased bundt pan. Bake 40-45 minutes at 350F degrees. Upon removal from oven, turn cake out of pan and glaze with juice/sugar mixture.
[Name] Cream Cheese Grapes With Nuts [AuthorId] 4470 [AuthorName] Bergy [CookTime] nan [PrepTime] PT1H20M [TotalTime] PT1H20M [DatePublished] 2001-11-25T13:34:00Z [Description] Watch the delightful surprised look on your guests faces when they bite into one of these. They are so refreshing with the cold grape, cheese and nuts MMMMmm. A reviewer suggested finely chopped ginger added in and I think that sounds wonderful. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/66/3/pic5Mx3Cr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/66/3/picXJQrsY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/66/3/picTU9zp1.jpg"] [RecipeCategory] Cheese [Keywords] ["Berries", "Grapes", "Fruit", "Nuts", "Free Of...", "Christmas", "Weeknight", "No Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "8", "1 1/2"] [RecipeIngredientParts] ["seedless grapes", "mayonnaise", "cream cheese"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 385.1 [FatContent] 30.7 [SaturatedFatContent] 9.7 [CholesterolContent] 41.6 [SodiumContent] 352.2 [CarbohydrateContent] 23.9 [FiberContent] 3.8 [SugarContent] 14.5 [ProteinContent] 8.7 [RecipeServings] nan [RecipeYield] 6 dozen grapes apprx [RecipeInstructions] Beat together until smooth the cream cheese and mayo. Add grapes and gently stir to coat them. Put the nuts on a sheet of wax paper and roll each coated grape in the nuts. Place grapes on a cookie sheet and chill for at least an hour. When ready to serve arrange grapes on the serving platter in the shape of a bunch of a grape cluster and decorate with a couple of green leaves or silk leaves.
[Name] Biram Ruz [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT1H10M [PrepTime] PT5M [TotalTime] PT1H15M [DatePublished] 2001-11-25T13:34:00Z [Description] Make and share this Biram Ruz recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Long Grain Rice", "Rice", "Egyptian", "African", "Kid Friendly", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1/2", "1"] [RecipeIngredientParts] ["long grain rice", "heavy cream", "salt", "butter"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 677.5 [FatContent] 41.2 [SaturatedFatContent] 25.3 [CholesterolContent] 146.3 [SodiumContent] 327.8 [CarbohydrateContent] 66.2 [FiberContent] 1.0 [SugarContent] 5.3 [ProteinContent] 10.4 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Heat the milk to scalding temperature. Put the rice in the beram, pour the hot milk over it, stir in the salt and stick the beram in the oven at 400o for about 30- 40 minutes. Just before all the milk is absorbed, make a little indentation in the center of the rice and drop the butter in it while the butter is melting take some of it and sprinkle on top of the rice. Let it cook for 20-30 minutes more, until the rice is brown on top.
[Name] Parmesan-Scallion Dip [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1M [PrepTime] PT5M [TotalTime] PT6M [DatePublished] 2001-11-25T13:34:00Z [Description] Make and share this Parmesan-Scallion Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Vegetable", "Southwestern U.S.", "Canadian", "European", "Free Of...", "Potluck", "Christmas", "Thanksgiving", "St. Patrick's Day", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "5", "4", "1", "1"] [RecipeIngredientParts] ["cottage cheese", "parmesan cheese", "scallions", "cayenne pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 29.2 [FatContent] 1.4 [SaturatedFatContent] 0.9 [CholesterolContent] 4.5 [SodiumContent] 107.5 [CarbohydrateContent] 1.1 [FiberContent] 0.2 [SugarContent] 0.3 [ProteinContent] 3.1 [RecipeServings] 12.0 [RecipeYield] 12 ounces [RecipeInstructions] Combine all ingredients in a small bowl or blender; mix well. Taste and add more cayenne if desired. Cover and chill at least 2 hours before serving.
[Name] Quick Chicken [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-11-25T13:34:00Z [Description] An easy quick supper. The veggie ingredients for Quick chicken can be easily changed to suit what you have in the frige. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/66/6/piclm615i.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Chicken", "Poultry", "Meat", "Canadian", "Kid Friendly", "Spring", "Summer", "Winter", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] [NA, "2 -3", "8 -10", "6", "1/4", "1/4", "1/4", "1", "3", "3", "6", "1", NA] [RecipeIngredientParts] ["olive oil", "skinless chicken thighs", "shallots", "yellow sweet pepper", "garlic", "oyster sauce", "chili sauce", "apple cider vinegar"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 259.8 [FatContent] 7.9 [SaturatedFatContent] 1.7 [CholesterolContent] 114.5 [SodiumContent] 666.9 [CarbohydrateContent] 15.8 [FiberContent] 1.5 [SugarContent] 2.2 [ProteinContent] 29.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] spray large heavy frypan with veggie spray. Heat and add olive oil. Add chicken legs and brown, set aside. Add to frypan, shallots, all peppers, and garlic cloves, stir and cook until lightly browned. Add vinegar, oyster sauce and chilli sauce. Bring to boil, add chicken legs, reduce heat, simmer for 5 minutes. Season with salt and pepper. Add yellow beans and simmer for 8 to 10 minutes or until the chicken juices run clear. Serve hot, alone or with brown rice.
[Name] Cinnamon Oatmeal Milk Bath [AuthorId] 9441 [AuthorName] Lisa Sorrell [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-11-25T13:34:00Z [Description] Although it is made with food products, I would call this a non-food recipe. If you can bear to part with it, this also makes a wonderful home-made gift idea. [Images] character(0) [RecipeCategory] Bath/Beauty [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1"] [RecipeIngredientParts] ["cornstarch", "powdered milk", "oatmeal", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 239.9 [FatContent] 8.9 [SaturatedFatContent] 5.4 [CholesterolContent] 31.0 [SodiumContent] 120.4 [CarbohydrateContent] 30.5 [FiberContent] 0.8 [SugarContent] 12.4 [ProteinContent] 9.3 [RecipeServings] nan [RecipeYield] 8-10 baths [RecipeInstructions] Mix all ingredients in blender or food processor until it is a fine powder. Add about 2 Tbs mixture to your bathwater for a soothing bath.
[Name] Charishma's Happily Floating In The Heavens' Pineapple Delight [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2001-11-25T13:34:00Z [Description] I've come up with this today at 4:40pm. I'd stepped into the kitchen to make the pineapple delight which I'd posted some days back, but, as pineapple jelly wasn't available, I tried using strawberry jelly(100% pure vegetarian) and added the milk. Just a little here n there, and a lovely delight was on my hands. Its nice, its tasty, kids will love it and it'll be a treat in the sum [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Kid Friendly", "Summer", "< 30 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["pineapple", "Nestle sweetened condensed milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 814.9 [FatContent] 62.6 [SaturatedFatContent] 39.0 [CholesterolContent] 232.5 [SodiumContent] 144.6 [CarbohydrateContent] 59.6 [FiberContent] 2.1 [SugarContent] 50.4 [ProteinContent] 9.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Empty Nestle cream in a mixing bowl. Beat well until light. Fold in the Dream whip and strawberry jelly powders. Mix well. Add the milk and syrup. Continue to mix. Add chopped tidbits of pineapple. Mix. Garnish with 5 round slices of pineapple. Refrigerate for minimum one hour. Serve MY delight with delight!
[Name] Honey Carrots That are Yummy:) [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT6M [PrepTime] PT25M [TotalTime] PT31M [DatePublished] 2001-11-25T13:34:00Z [Description] This is so easy and delicious:) I found it in the cookbook that came along with my newly bought oven. I loved this, hope you would love it as much. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["500", "60", "1", "1"] [RecipeIngredientParts] ["carrots", "butter", "honey"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 175.6 [FatContent] 12.4 [SaturatedFatContent] 7.7 [CholesterolContent] 32.1 [SodiumContent] 193.0 [CarbohydrateContent] 16.7 [FiberContent] 3.7 [SugarContent] 10.2 [ProteinContent] 1.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients in a casserole dish. Cover and cook for 4-6 minutes in the microwave on HIGH. Serve.
[Name] Rice Crispy Chicken [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-11-25T13:34:00Z [Description] This is my moms recipe, it is simple and soooo good, when you smell this chicken baking in the oven, your tummy will growl. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/67/0/picVCLJ4v.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Kid Friendly", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1"] [RecipeIngredientParts] ["butter", "chicken"] [AggregatedRating] 4.5 [ReviewCount] 14.0 [Calories] 813.2 [FatContent] 63.5 [SaturatedFatContent] 34.1 [CholesterolContent] 207.1 [SodiumContent] 720.2 [CarbohydrateContent] 35.8 [FiberContent] 0.3 [SugarContent] 4.0 [ProteinContent] 24.4 [RecipeServings] nan [RecipeYield] 9 pieces [RecipeInstructions] Place rice crispies in large ziploc bag, crush. In another dish, melt the butter in the microwave and then dip chicken in Butter. Put each piece of chicken in ziploc bag, with rice crispies and shake until coated. Place chicken on baking sheet. Bake in preheated 350 degree oven for one hour.
[Name] Blueberry Smoothie [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-11-25T13:34:00Z [Description] Make and share this Blueberry Smoothie 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/14/67/1/picUofrf8.jpg" [RecipeCategory] Smoothies [Keywords] ["Beverages", "Breakfast", "Berries", "Fruit", "Kid Friendly", "Kosher", "< 15 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1", "1/4", "1"] [RecipeIngredientParts] ["soft tofu", "frozen blueberries", "buckwheat honey", "vanilla extract"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 27.6 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.6 [CarbohydrateContent] 7.0 [FiberContent] 0.7 [SugarContent] 6.3 [ProteinContent] 0.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] "Blend all ingredients together until smooth, then serve."
[Name] Old Bay Party Dip [AuthorId] 23302 [AuthorName] Millereg [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-11-25T13:34:00Z [Description] Make and share this Old Bay Party Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Vegetable", "Southwestern U.S.", "Free Of...", "Potluck", "Spicy", "Christmas", "Thanksgiving", "< 15 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1 1/2", "1/2"] [RecipeIngredientParts] ["sour cream", "mayonnaise", "green onions"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 31.9 [FatContent] 3.2 [SaturatedFatContent] 1.9 [CholesterolContent] 8.5 [SodiumContent] 13.2 [CarbohydrateContent] 0.5 [FiberContent] 0.0 [SugarContent] 0.6 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] 14 ounces [RecipeInstructions] In a medium bowl or blender, combine ingredients. Cover and refrigerate 1 hour or more. Serve with cut-up fresh vegetables and potato chips.
[Name] Broccoli Casserole [AuthorId] 24517 [AuthorName] Katie Knight [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2001-11-25T13:34:00Z [Description] I like the recipe because it is quick, easy, not time consuming and goes with quite a number of different entrees.I got the recipe from my Aunt Elizabeth. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Cheese", "Vegetable", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "2", "2"] [RecipeIngredientParts] ["mayonnaise", "water"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 593.7 [FatContent] 29.1 [SaturatedFatContent] 16.0 [CholesterolContent] 85.1 [SodiumContent] 2422.4 [CarbohydrateContent] 61.3 [FiberContent] 5.5 [SugarContent] 10.6 [ProteinContent] 22.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Prepare broccoli as directed on package. In large mixing bowl,combine broccoli and remaining ingredients and stir until thoroughly mixed. Preheat oven to 350 degrees. Pour contents into ungreased 13x9 pan and bake until rice is tender and top is golden brown.
[Name] Oven Potatoes Tray (Saniat Patates Ba El-Lahma Fi Al-Forn) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2001-11-25T13:34:00Z [Description] Make and share this Oven Potatoes Tray (Saniat Patates Ba El-Lahma Fi Al-Forn) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Vegetable", "Meat", "Egyptian", "African", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["5", "3 -4", "1 -2", "1 -2", "2", NA, NA] [RecipeIngredientParts] ["potatoes", "onions", "butter", "tomato paste", "water"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 554.6 [FatContent] 27.9 [SaturatedFatContent] 15.4 [CholesterolContent] 79.2 [SodiumContent] 983.7 [CarbohydrateContent] 63.7 [FiberContent] 10.2 [SugarContent] 16.2 [ProteinContent] 17.9 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Wash the potatoes very well. Dry the potato. Peel the potatoes and cut into medium slices. Peel and cut the onions into thin round slices. Put peeled potatoes and onions into a pot filled with water. Boil the potatoes and the onions for about 8 minutes. Wash the stew meat (beef] well. Put the meat into another pot (filled with water]. Boil the meat for about 7 minutes (skimming off the fat and the blood as it boils]. Place 2 sticks of butter 8 OZ (4 Oz each] in a very large oven pan or tray. If you do not have a very large oven pot use 2 medium oven pans. Mix everything together. Put meat over the butter. Add the boiled potatoes, onions, and 2 cans of tomato paste to the meat. Add water from the meat to cover the potatoes. If the water is not enough, then, use more water from the boiled potatoes to cover the potatoes. Add salt and pepper to taste. Stir all (about 3 minutes] well to mix the tomato paste. Bake in 350 degree oven (without cover] for 1 hour or more, until potatoes become soft. Serve over rice.
[Name] BOZI MILOSTI (Celestial Crusts) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2001-11-25T13:34:00Z [Description] Make and share this BOZI MILOSTI (Celestial Crusts) recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Czech", "European", "Healthy", "Kid Friendly", "Potluck", "< 60 Mins", "Deep Fried", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "1", "2", "1", "2 1/2", "1/4", "1", "3", NA, NA] [RecipeIngredientParts] ["butter", "margarine", "egg", "all-purpose flour", "sugar", "lemon", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 268.6 [FatContent] 7.7 [SaturatedFatContent] 4.1 [CholesterolContent] 88.5 [SodiumContent] 58.0 [CarbohydrateContent] 43.2 [FiberContent] 1.4 [SugarContent] 8.5 [ProteinContent] 6.4 [RecipeServings] nan [RecipeYield] 7 Dozen [RecipeInstructions] Cream butter and sugar, beat in egg and egg yolks, beat in cream, grape juice and lemon rind. Gradually stir in flour. Wrap dough in wax paper and chill for 30 minutes. Divide dough into 4 parts. Roll each part thinly on floured board, the thinner the better. Cut into 1 inch squares. Drop into hot fat (375 F], fry until golden. Drain on absorbent paper, sprinkle with granulated sugar. Serve hot or cold.
[Name] Electric Lemonade [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT3M [PrepTime] PT1H [TotalTime] PT1H3M [DatePublished] 2001-11-25T13:34:00Z [Description] Make and share this Electric Lemonade 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/14/67/6/14676.jpg" [RecipeCategory] Beverages [Keywords] ["Fruit", "Kosher", "Weeknight", "Beginner Cook", "Freezer", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "8", "1", "1"] [RecipeIngredientParts] ["sugar", "water", "fresh lemon juice", "mint sprig", "lemon-flavored vodka", "sparkling water", "lemon, zest of"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 267.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.8 [CarbohydrateContent] 52.7 [FiberContent] 0.2 [SugarContent] 50.7 [ProteinContent] 0.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix the sugar and water in a small pot and boil for 3 minutes to make a simple syrup. Let cool. In medium bowl, stir together 1 cup syrup (leftover syrup can be refrigerated indefinitely], the lemon juice and the chopped mint. Pour mixture into ice-cube tray and freeze for one hour. In a blender, blend together frozen cubes, sparkling water, chopped mint and vodka. Pour into chilled glasses. Garnish with mint sprigs and lemon zest.
[Name] Gin Soup [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-11-25T13:34:00Z [Description] I have never made this, but have eaten it lots ... it's from a favourite local restaurant and when the newspaper published the recipe, I immediately clipped it. Yum. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Canadian", "Very Low Carbs", "Low Protein", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["5", "3", "2", "1", "1/2", "1/4", "1/2", "3", "1/3", "1/2", "2"] [RecipeIngredientParts] ["fresh tomatoes", "garlic", "dried thyme", "salt", "black pepper", "button mushroom", "butter", "Tabasco sauce"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 392.6 [FatContent] 35.6 [SaturatedFatContent] 22.1 [CholesterolContent] 124.0 [SodiumContent] 535.8 [CarbohydrateContent] 8.2 [FiberContent] 1.8 [SugarContent] 3.4 [ProteinContent] 4.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a glass bowl, combine tomatoes, garlic, beef stock, thyme, and salt and pepper; mix well. In a large saucepan over medium heat, saute the mushrooms in the butter for 3 or 4 minutes. Add the tomato mixture, the Tabasco sauce and the gin and heat just until liquid begins to boil. Add cream and heat until liquid is just near the boiling point, but do not let it boil. Serve immediately.
[Name] Vegetable Risotto With Pesto [AuthorId] 21627 [AuthorName] Myra9035 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-11-25T13:34:00Z [Description] Just came up with this one from some stuff lying around the house. It turned out to be tasty, so I decided to share it with you. Let me know what you think! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/67/8/14678.jpg" [RecipeCategory] Short Grain Rice [Keywords] ["Rice", "Vegetable", "European", "< 60 Mins", "Stove Top", "Stir Fry"] [RecipeIngredientQuantities] ["1", "2 1/2", "1", "1", "1", "1", "1/2", "1/3", "1/2", "2 -3", NA, NA] [RecipeIngredientParts] ["risotto rice", "butter", "red bell pepper", "onion", "tomatoes", "zucchini", "peas", "mushroom", "red pesto sauce", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 363.5 [FatContent] 10.1 [SaturatedFatContent] 4.8 [CholesterolContent] 24.3 [SodiumContent] 482.4 [CarbohydrateContent] 55.2 [FiberContent] 4.9 [SugarContent] 13.9 [ProteinContent] 14.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Begin by melting the butter in a large saucepan or wok. Add the onion and fry for a few minutes. Add the pepper to the onion and fry for another two or three minutes. Turn the heat down to medium-low. Add the rice and stir to coat. The rice grains should turn from cloudy to clear. Begin adding the bouillon, about 1/4 cup at a time. It's important to keep stirring, as the rice will absorb the liquid quickly and could burn if left unattended. After about 10 minutes, add the chopped tomato and the zucchini. After 20 minutes add the mushrooms. Continue to add bouillon when the rice has absorbed it. After about 25 minutes add the peas. The bouillon should be just about up by now. The rice usually takes about 25-30 minutes to finish cooking. To test for doneness, take a bite. It could be a bit chewy, but shouldn't be really hard. After the bouillon has been used up and the rice is done, stir in the pesto. Mix well. You can add salt and pepper to taste. Mixing in some extra grated parmesan makes the rice a bit creamier. Top with a bit of parmesan, if desired. Serve with a nice crusty bread. For Vegetarian use the Vegetable Stock.
[Name] Nashpati Halwa- Yummy:)) [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT40M [PrepTime] PT25M [TotalTime] PT1H5M [DatePublished] 2001-11-25T13:34:00Z [Description] This is amazing - a real nice yummy dessert made out of pears, unimaginable how creative cookery can get, how yummy dishes can be:) Enjoy! [Images] character(0) [RecipeCategory] Pears [Keywords] ["Fruit", "Asian", "Indian", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["250", "500", "20", "50", "50", "100", "1", "3", "2"] [RecipeIngredientParts] ["pears", "ghee", "raisins", "milk", "sugar", "cardamom powder", "pistachios"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2694.1 [FatContent] 260.1 [SaturatedFatContent] 156.3 [CholesterolContent] 643.4 [SodiumContent] 63.5 [CarbohydrateContent] 102.6 [FiberContent] 10.1 [SugarContent] 81.1 [ProteinContent] 7.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Peel and grate pears. Heat ghee in a heavy bottomed saucepan. Add raisins. Fry lightly for 2 minutes. Remove from ghee. Keep aside. Add khoya and saute lightly. Remove and keep aside. Add grated pears. Saute on medium heat for 5 minutes. Add milk, khoya and sugar to pears. Stir well. Cook till the mixture becomes dry. Sprinkle cardamom powder. Stir well. Serve hot. Garnish with almond slices, pistachio slices and fried raisins.
[Name] Peanut Butter Popcorn [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-11-25T13:34:00Z [Description] Sublime! The original recipe called for 4-8 servings, but I could finish this off myself in one sitting! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/68/0/picAehpgO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/68/0/picH1o0rt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/68/0/pic2OuHNq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/68/0/picuw4VNO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/68/0/piccqWILO.jpg" ] [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Nuts", "Kid Friendly", "Free Of...", "< 15 Mins", "Beginner Cook", "Stove Top", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1", "6 -8"] [RecipeIngredientParts] ["light corn syrup", "sugar", "peanut butter", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 135.0 [Calories] 228.2 [FatContent] 8.4 [SaturatedFatContent] 1.7 [CholesterolContent] 0.0 [SodiumContent] 87.9 [CarbohydrateContent] 36.8 [FiberContent] 1.8 [SugarContent] 19.8 [ProteinContent] 4.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In small pan melt together corn syrup and sugar. Add peanut butter and melt. Be careful not to boil mixture too much, the peanut butter will start to burn. Remove from heat and stir in vanilla. Stir mixture over popcorn.
[Name] Oven-Dried Tomatoes [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-11-25T13:34:00Z [Description] You can use these in all kinds of recipes, pastas, salads, whatever floats your boats. I also like to snack on these, although the flavor is intense! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/68/1/OdT0hJQ3T6u8VIko6ZBp-dried-tomatoes.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/68/1/869Z0hbTSwulH9Uvciuy-DSC_0226.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/68/1/HGxlgljDRBeiUjmqz9Fc-dried-tomatoes-3.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/68/1/picYWDxJD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/68/1/pic4ZrMKs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/68/1/pic5SE5L3.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Low Protein", "Vegan", "Low Cholesterol", "Kosher", "Free Of...", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "3", "2", "2", "2", NA] [RecipeIngredientParts] ["cherry tomatoes", "basil", "oregano", "garlic", "extra virgin olive oil"] [AggregatedRating] 5.0 [ReviewCount] 115.0 [Calories] 362.0 [FatContent] 28.4 [SaturatedFatContent] 3.9 [CholesterolContent] 0.0 [SodiumContent] 32.2 [CarbohydrateContent] 26.8 [FiberContent] 8.3 [SugarContent] 15.8 [ProteinContent] 6.1 [RecipeServings] nan [RecipeYield] 1 pint [RecipeInstructions] Pre-heat the oven to 225° F. Cut the tomatoes in half, add fresh garlic, olive oil, basil, oregano and salt and pepper to taste. Spread them out on a parchment-lined cookie sheet and place in the oven. Bake for one hour, then turn off the oven and allow the tomatoes to sit overnight in the warmth of the oven.
[Name] MAKOVY KOLAC (Poppy-Seed Layer Torte) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-11-25T13:34:00Z [Description] Make and share this MAKOVY KOLAC (Poppy-Seed Layer Torte) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Czech", "European", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "6", "1", "1", "1/4", "1/2", "1/2", "1/4", "1/4", "1/2", "1"] [RecipeIngredientParts] ["sugar", "eggs", "poppy seed", "heavy cream", "sweet butter", "margarine", "raisins", "ground cinnamon", "ground cloves", "ground mace", "apricot", "lemon, rind of"] [AggregatedRating] nan [ReviewCount] nan [Calories] 493.8 [FatContent] 32.5 [SaturatedFatContent] 14.3 [CholesterolContent] 245.3 [SodiumContent] 79.6 [CarbohydrateContent] 44.3 [FiberContent] 2.8 [SugarContent] 38.9 [ProteinContent] 10.3 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Cream butter, add sugar, beat in egg yolks. Stir in remaining ingredients (except jam and cream.] Beat egg whites. Fold in batter. Grease and flour two 9-inch layer cake pans. Spoon half of batter into each. Bake in oven (350 F] for 30 minutes. Fill cold layers with jam. Top with whipped cream.
[Name] Emeril's Oysters Bienville [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-11-25T13:34:00Z [Description] I ordered oysters over the internet last year and made this recipe for our Christmas dinner. It was so good, I threw out the other Oysters Bienville recipes that I had. Well worth the effort. [Images] character(0) [RecipeCategory] Creole [Keywords] ["< 60 Mins", "Oven", "Oysters"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1/2", "2", "1/4", "1", "2", "1/2", "1/4", "1", "3", "1/2", "3", "4", "36", NA] [RecipeIngredientParts] ["bacon", "yellow onion", "salt", "cayenne", "garlic", "unsalted butter", "all-purpose flour", "milk", "dry white wine", "white button mushrooms", "medium shrimp", "fresh lemon juice", "green onions", "scallion", "fresh parsley leaves", "rock salt"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 383.8 [FatContent] 19.6 [SaturatedFatContent] 7.7 [CholesterolContent] 231.2 [SodiumContent] 592.5 [CarbohydrateContent] 20.7 [FiberContent] 0.8 [SugarContent] 1.1 [ProteinContent] 28.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a large skillet over medium-high heat, fry the bacon until crisp, about 8 minutes. Add the onions, salt, and cayenne and cook, stirring, for 2 minutes. Add the garlic and butter, and cook, stirring, for 2 minutes until the butter melts. Add the flour and, stirring slowly and constantly, cook for 2 minutes. Add the milk and wine and stir to blend. Reduce the heat to medium, then add the mushrooms and shrimp. Stir and fold to mix and cook until the mixture is very thick, about 12 minutes. Add the lemon juice, green onions, and parsley and stir to mix well. Remove from the heat, add the beaten egg yolks, and blend well. Let cool to room temperature. Preheat the oven to 400 degrees F. Arrange the reserved oyster shells on a bed of rock salt in 4 pie pans or on a large baking sheet. Put an oyster in each shell and top it with about 2 heaping tablespoons of the sauce. Or, the oysters can be put in a shallow pan (without the shells and rock salt] and topped with the sauce to bake. Bake until the sauce is delicately browned and the oysters begin to curl at the edges, about 20 minutes. Serve hot.
[Name] Vegetarian Lasagna [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-11-25T13:34:00Z [Description] I first had veggie lasagna when I was in hospital, and I just HAD to find a better recipe! Here it is. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/68/4/h25FUnyTTFOXWoVKxQik_The%20Food%20Gays%20-%20Lasagna_-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/68/4/01494457353.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/14684/BJQjzG5T0CTR63bf1NBk_image.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/68/4/3xhvptY5QSCYASmfjVGx_The%20Food%20Gays%20-%20Lasagna_-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/68/4/01503742782.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/14684/7EFzhHGfTNOKtO1NXytc_15008599800261675409469.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/68/4/01483678390.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/68/4/Bx2jk8lGRdKbQD1UmiSX_The%20Food%20Gays%20-%20Lasagna_.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/68/4/01478302481.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/68/4/pichG2dlA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/68/4/picrmkb3g.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/68/4/picCWl5hv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/68/4/pic2AlMYO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/68/4/picnrNd9S.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/68/4/picGXw17R.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/68/4/picMU6Fdo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/68/4/picfHY01s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/68/4/picild9UH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/68/4/picfJFbjC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/68/4/picF5l9JZ.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Cheese", "Vegetable", "Canadian", "European", "Potluck", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "6", "1", "1", "2", "1 1/2", "1", "3", "1/2"] [RecipeIngredientParts] ["carrot", "oregano", "ricotta cheese", "frozen chopped spinach", "eggs", "zucchini", "fresh mushrooms", "part-skim mozzarella cheese", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 136.0 [Calories] 473.2 [FatContent] 27.2 [SaturatedFatContent] 15.7 [CholesterolContent] 138.6 [SodiumContent] 1133.8 [CarbohydrateContent] 21.9 [FiberContent] 4.7 [SugarContent] 11.2 [ProteinContent] 35.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix carrots, oregano, and spaghetti sauce together. Mix Ricotta, spinach, and eggs together in separate bowl. Spread ½ cup spaghetti sauce in bottom of 9 x 13 inch baking dish. Layer 3 lasagna noodles, ½ remaining sauce, ½ Ricotta mixture, ½ sliced zucchini, ½ sliced mushrooms, ½ Mozzarella, and ½ Parmesan. Repeat layers with remaining ingredients. Bake in 350 degrees oven for about 45 minutes.
[Name] Stromboli [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT35M [PrepTime] PT3H [TotalTime] PT3H35M [DatePublished] 2001-11-25T13:34:00Z [Description] Make and share this Stromboli recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/4", "1/4", "1/4", "1/4", "1", "1/4", "1/4", "1/4", "1/4", "1", "1", "1/4", "1/4", "2"] [RecipeIngredientParts] ["ham", "onion", "green pepper", "mozzarella cheese", "swiss cheese", "dried basil", "dried oregano", "garlic powder", "pepper", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 340.8 [FatContent] 25.8 [SaturatedFatContent] 11.9 [CholesterolContent] 77.4 [SodiumContent] 1115.1 [CarbohydrateContent] 7.4 [FiberContent] 1.3 [SugarContent] 1.5 [ProteinContent] 19.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Let dough rise in a warm place until doubled. Punch down. Roll loaves together into one 15x12\" rectangle. Layer ham and pepperoni on half of the dough (lengthwise]. Sprinkle with onion and green pepper. Top with 1/4 cup of pizza sauce. Layer mozzarella, bologna, salami and Swiss cheese over sauce. Sprinkle with basil, oregano, garlic powder and pepper. Spread another 1/4 cup of pizza sauce on top. Fold plain half of dough over filling and seal edges well. Place on an ungreased 15x10x1\" baking pan. Bake at 375 degrees for 30-35 minutes or until golden brown. Brush with melted butter. Heat the remaining pizza sauce and serve with sliced stromboli.
[Name] KYNUTE KNEDLIKY (Raised dumplings) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-11-25T13:34:00Z [Description] Make and share this KYNUTE KNEDLIKY (Raised dumplings) recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Czech", "European", "Healthy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["flour", "milk", "salt", "egg", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 380.6 [FatContent] 3.6 [SaturatedFatContent] 1.3 [CholesterolContent] 78.4 [SodiumContent] 1424.3 [CarbohydrateContent] 72.5 [FiberContent] 3.0 [SugarContent] 1.2 [ProteinContent] 12.9 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Sift flour, ad sugar, crumbled yeast and 1/2 cup lukewarm milk. Let set until yeast bubbles up. Add 1 tablespoon salt, egg, yolk and mix untildough is smooth. Let dough raise. Divide into dumplings, size of large oranges, place into pot of boiling water. Cook 10 minutes, turn over and cook another 10 minutes. Alway cut raised dumplings with a string.
[Name] Vanilla Crescents (Vanilkove Rohlicky) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-11-25T13:34:00Z [Description] Make and share this Vanilla Crescents (Vanilkove Rohlicky) recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Czech", "European", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "2", "1 1/4", "1", "1/2", NA] [RecipeIngredientParts] ["unsalted butter", "sugar", "all-purpose flour", "vanilla extract", "salt", "confectioners' sugar"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 110.2 [FatContent] 7.7 [SaturatedFatContent] 3.4 [CholesterolContent] 13.6 [SodiumContent] 49.4 [CarbohydrateContent] 9.0 [FiberContent] 0.8 [SugarContent] 3.0 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 36 Crescent [RecipeInstructions] Cream the butter and sugar together by beating them against the sides of a bowl with a wooden spoon (or with electric mixer at medium speed] until light and fluffy. Beat in the flour 1/2 cup at a time, then add the almonds, vanilla extract and salt, continuing to beat until the mixture becomes a slightly stiff dough. Shape the dough into a ball, wrap it in wax paper and refrigerate it for about an hour. Preheat the oven to 350°F. Lightly butter two 12x15-inch baking sheets. Pinch off walnut sized pieces of the chilled dough and place them on a floured board; roll each one into a strip an inch wide and 1/2 inch thick. This will make it about 2-1/2 inches long. Shape each piece into a crescent by pulling it into a semi-circle. Arrange the crescents at least 1/2 inch apart on the baking sheet. Bake in oven for 15- 20 minutes, remove and leave to cool for 5 minutes, then transfer them to a cake rack. Dust with confectioners' sugar. Many people prefer \"vanilkove rohlicky\" a few days old.
[Name] Family Punch [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-11-25T13:34:00Z [Description] Be careful, it can pack quite a blow, especially if you add more vodka, as suggested. This is a sweet drink, so cheep Andre "pink" champagne or any other sparkling wine will do. I would recommend using a good brand of vodka, then potency adjustments are less noticeable. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Christmas", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "6", "6", "2", "2", "2", "1 1/2", "1 1/2", "2", "1"] [RecipeIngredientParts] ["water", "sugar", "vodka", "white rum", "ginger ale"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 670.7 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 359.0 [CarbohydrateContent] 140.9 [FiberContent] 0.2 [SugarContent] 72.9 [ProteinContent] 5.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Mix Kool-Aid, juice, lemonade, sugar, and water. Add booze and ice cubes and let cool. Add champange and ginger ale before serving. Adjust punch to party mood with more vodka.
[Name] Red Pepper Dip [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT2M [PrepTime] PT10M [TotalTime] PT12M [DatePublished] 2001-11-25T13:34:00Z [Description] Make and share this Red Pepper Dip recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/68/9/4PJbVOZDTwqJTS9Ie4Su_IMG_5080%20red%20pepper%20dip.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/68/9/Lf7x0HKvTowU4DTqsSiG_IMG_5076%20red%20pepper%20dip.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/68/9/u8rsxHydR2e4EKTdAf3i_IMG_5064%20red%20pepper%20dip.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/68/9/pic70ytDX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/68/9/piccreS33.jpg"] [RecipeCategory] Spreads [Keywords] ["Vegetable", "Southwestern U.S.", "Spicy", "< 15 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "1"] [RecipeIngredientParts] ["fat-free cream cheese", "scallions", "garlic", "lemon juice"] [AggregatedRating] 4.5 [ReviewCount] 29.0 [Calories] 6.6 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 340.3 [CarbohydrateContent] 1.5 [FiberContent] 0.4 [SugarContent] 0.1 [ProteinContent] 0.3 [RecipeServings] 8.0 [RecipeYield] 1 cup [RecipeInstructions] Place the peppers, cream cheese, scallions, garlic and lemon juice in a blender or food processor. Process until the mixture is thoroughly pureed. Pour the mixture into a bowl and chill until needed.
[Name] Fried Cookies [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2001-11-25T13:34:00Z [Description] We used to make these when we were camping with the kids. They loved them and often made them themselves. They are just as good done on the stove at home and chilled in the fridge. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "Grains", "Fruit", "Nuts", "Canadian", "Weeknight", "Refrigerator", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "3", "1/2", NA] [RecipeIngredientParts] ["butter", "pitted dates", "sugar", "eggs", "flaked coconut"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 471.7 [FatContent] 14.0 [SaturatedFatContent] 4.5 [CholesterolContent] 96.8 [SodiumContent] 312.7 [CarbohydrateContent] 84.7 [FiberContent] 4.2 [SugarContent] 64.8 [ProteinContent] 6.9 [RecipeServings] nan [RecipeYield] 5 dozen [RecipeInstructions] ["A heavy cast iron frypan is best, the one you use for camping.", "Melt butter, add dates, sugar and eggs.", "Cook, stirring constantly, until mixture forms a ball, between 15 to 18 minutes.", "Turn heat off.", "Cool slightly.", "Stir in cereal and nuts.", "Combine thoroughly.", "Divide mixture into two equal portions, shape into a roll, 2 inches in diameter.", "Roll in flaked coconut.", "Wrap in plastic wrap or wax paper.", "Place in cooler near ice (or refrigerator].", "To serve, cut into slices about 1/4 inch thick." ]
[Name] Cranberry Salad [AuthorId] 24028 [AuthorName] kay5901 [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2001-11-25T13:34:00Z [Description] This recipe is a family favorite during the holidays. where this recipe comes from is unknown, however I received it from my grandmother and it has always been a hit [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Nuts", "Potluck", "Christmas", "Thanksgiving", "< 30 Mins", "For Large Groups", "No Cook", "Refrigerator", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "3", "2", "1/2", "2", "3", "2"] [RecipeIngredientParts] ["fresh cranberries", "carrot", "apples", "oranges", "pecans", "water", "sugar"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 166.3 [FatContent] 2.7 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 8.3 [CarbohydrateContent] 37.0 [FiberContent] 2.6 [SugarContent] 33.2 [ProteinContent] 0.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix all together and add sugar. Dissolve jello in boiling water and add to mixture. ( make sure you use only 3 cups of water to the jello or it will not jell. Refrigerate at least overnight.].
[Name] Italian Chicken Casserole [AuthorId] 24386 [AuthorName] Marie [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-11-25T13:34:00Z [Description] Make and share this Italian Chicken Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "3", "1", "1", "1", "1/2", "1/2", "4", NA] [RecipeIngredientParts] ["chicken thighs", "potatoes", "onion", "canned tomato", "dried basil", "salt", "black pepper", "olive oil", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 668.2 [FatContent] 33.5 [SaturatedFatContent] 9.0 [CholesterolContent] 157.9 [SodiumContent] 527.8 [CarbohydrateContent] 52.7 [FiberContent] 7.0 [SugarContent] 4.5 [ProteinContent] 38.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Wash and remove skin from chicken thighs. Pat dry. Salt and pepper thighs and dredge in flour. Fry just until browned. Place in single layer in casserole dish that has been sprayed with cooking spray. Arange potatoes in between chicken. Cover with layer of onion slices. Spoon tomatoes over onions. Add salt and pepper and sprinkle with basil. Drizzle with olive oil. Cover and bake for 30 minutes. Stir ingredients and return to oven for another 30 minutes or til potatoes and chicken are done. Baste frequently with pan juices during last 30 minutes of cooking. Transfer to serving dish, pour juices over top and garnish with parsley.
[Name] Southwestern Turkey Soup [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-11-25T13:34:00Z [Description] Make and share this Southwestern Turkey Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Poultry", "Meat", "Southwestern U.S.", "Kosher", "Free Of...", "Potluck", "Christmas", "Hanukkah", "Thanksgiving", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "4", "1", "1", "2", "1", "2", "1", "1/2", "1/2", NA, "1", "1/2"] [RecipeIngredientParts] ["turkey", "vegetable broth", "tomatoes", "green chili peppers", "roma tomatoes", "onion", "garlic", "lime juice", "cayenne pepper", "ground cumin", "avocado", "dried cilantro"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 75.0 [FatContent] 4.0 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 9.4 [CarbohydrateContent] 10.0 [FiberContent] 3.5 [SugarContent] 4.6 [ProteinContent] 2.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, fresh tomatoes, onion, garlic, lime juice, cayenne, cumin, salt and pepper. Bring to a boil, then reduce heat and simmer 15 to 20 minutes. Stir in avocado and cilantro and simmer 15 to 20 minutes more, until slightly thickened.
[Name] Nutty Sweet Potato Salad [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-11-25T13:34:00Z [Description] Make and share this Nutty Sweet Potato Salad recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/69/4/14694.jpg" [RecipeCategory] Vegetable [Keywords] ["Kosher", "Potluck", "Christmas", "Hanukkah", "Thanksgiving", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "3", "3", "1/4", "1/4", "1/2", "1/8", "1/8"] [RecipeIngredientParts] ["sweet potatoes", "fresh lemon juice", "five-spice powder", "walnuts", "currants", "table salt", "black pepper"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 130.1 [FatContent] 5.7 [SaturatedFatContent] 0.7 [CholesterolContent] 2.6 [SodiumContent] 133.2 [CarbohydrateContent] 19.6 [FiberContent] 2.5 [SugarContent] 10.5 [ProteinContent] 2.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Steam sweet potato chunks until tender, about 10 minutes; cool to room temperature. Whisk together mayonnaise, lemon juice and five-spice powder. Pour over sweet potatoes and toss gently. Add walnuts and currants; toss. Season to taste with salt and pepper.
[Name] Colorfull fresh salad [AuthorId] 10216 [AuthorName] Samuel Holden [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-11-25T13:34:00Z [Description] Make and share this Colorfull fresh salad recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Low Protein", "< 30 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1", "1", "1", "3", "1", "1", "1/2"] [RecipeIngredientParts] ["carrots", "granny smith apple", "red onion", "egg", "tomatoes", "parsley", "cilantro", "olive oil", "vinegar", "soy sauce", "black pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 667.3 [FatContent] 46.4 [SaturatedFatContent] 7.4 [CholesterolContent] 186.0 [SodiumContent] 1217.5 [CarbohydrateContent] 56.4 [FiberContent] 12.8 [SugarContent] 34.3 [ProteinContent] 12.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] 20 minutes before you are going to eat this: take the oil; soy sauce; vinegar; pepper; chopped parsley and chopped cilantro and combine to make a vineagrette. Wash and scrape carots; wash apple; wash tomato; peel onion and shell the egg. Grate the carots; the apple and the onion. Mix the grated ingredients on a plate or in a salad bowl. Arange the salad on a plate so you have grated ingredients in the middle; sliced tomatoes around the sides and the egg, quartered, in the middle. Dribble over the vineagrette.
[Name] Sirloin Steak Casserole [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2001-11-25T13:34:00Z [Description] This is similar enough to swiss steak to be comforting, but different enough not to be boring. I often substitute freshly minced garlic for the garlic powder. Serve with mashed potatoes and a green vegetable; I prefer green beans with this. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/69/6/picORwVkY.jpg" [RecipeCategory] Vegetable [Keywords] ["Meat", "Canadian", "Lactose Free", "Kid Friendly", "Kosher", "Free Of...", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "2", "1", "1", "2", "3", "2", "1", "1", "1/4", "2", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "salt", "black pepper", "mustard powder", "mushrooms", "onion", "red wine", "brown sugar", "Worcestershire sauce", "garlic powder", "tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 20.0 [Calories] 508.3 [FatContent] 26.8 [SaturatedFatContent] 8.7 [CholesterolContent] 113.4 [SodiumContent] 883.6 [CarbohydrateContent] 25.2 [FiberContent] 2.2 [SugarContent] 13.1 [ProteinContent] 33.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 325F degrees. In a small dish, combine flour, salt, pepper and dry mustard; transfer to a plastic bag. Cut steak into strips, larger than for stir fry, and place in a large bowl; pour just enough of the red wine onto meat to moisten; reserve remaining wine. In a large skillet over medium-high heat, heat oil. Shake steak strips in flour mixture, then brown floured meat in hot oil; place browned strips in a large casserole dish; you may need more oil to brown all your beef. When done, pour any meat juice/red wine left in bowl steak was in onto browned meat. Add remaining ingredients, including reserved red wine, to casserole and stir to combine. Cover tightly and bake for 1-1/2 to 2 hours, or until steak is tender.
[Name] HOUBY S VEJCI (Mushrooms with Eggs) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-11-25T13:34:00Z [Description] Make and share this HOUBY S VEJCI (Mushrooms with 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/14/69/7/picHc1RXF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/69/7/picMTrWpH.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "Lunch/Snacks", "Vegetable", "Czech", "European", "Very Low Carbs", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1/4", "1/2", "2", "6"] [RecipeIngredientParts] ["fresh mushrooms", "butter", "margarine", "salt", "pepper", "caraway seed", "parsley", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 235.9 [FatContent] 19.1 [SaturatedFatContent] 9.7 [CholesterolContent] 309.5 [SodiumContent] 796.0 [CarbohydrateContent] 4.6 [FiberContent] 1.3 [SugarContent] 2.6 [ProteinContent] 13.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Saute mushrooms in hot butter with salt, pepper, caraway seeds and parsley. When liquid from mushrooms has evaporated, add beaten eggs and scramble mixture.
[Name] Chocolate Mousse Cake [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT40M [PrepTime] PT25M [TotalTime] PT1H5M [DatePublished] 2001-11-25T13:35:00Z [Description] Make and share this Chocolate Mousse Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["300", "185", "1", "10", "300"] [RecipeIngredientParts] ["chocolate", "butter", "sugar", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 475.6 [FatContent] 39.7 [SaturatedFatContent] 23.2 [CholesterolContent] 256.5 [SodiumContent] 193.6 [CarbohydrateContent] 31.7 [FiberContent] 5.8 [SugarContent] 21.3 [ProteinContent] 11.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt chocolate and butter in a bowl for 1 1/2- 2 minutes on HIGH. Preheat oven to 180degC. Beat 1/2 cup sugar and egg yolks together until thick and creamy. Stir in melted chocolate and butter. Beat egg whites until stiff peaks form. Gradually add remaining sugar and beat until thick and glossy. Fold egg whites gently into chocolate mixture. Pour three quarters mixture into a lined and greased springform pan. Bake on low rack for 35- 40 minutes on CONVECTION 180C. Allow to cool slightly. Pour remaining mousse over cake. Refrigerate overnight. Decorate with whipped cream and chocolate squares round the edges.
[Name] Coconut Custard Cream Pie [AuthorId] 20893 [AuthorName] Brenda [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-11-25T13:35:00Z [Description] This pie is made with Cocoa Lopez Cream of Coconut. No need to add sugar to this pie. Creamy and delicious! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/69/9/picvSPJRZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/69/9/picbubUtH.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Coconut", "Fruit", "Nuts", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "4", "1", "1/2", "3", "1/8", "3", "2", "1", "1", "1/4", "1"] [RecipeIngredientParts] ["evaporated milk", "cornstarch", "flour", "vanilla", "butter", "salt", "flaked coconut", "Cool Whip", "coconut"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 673.6 [FatContent] 51.7 [SaturatedFatContent] 37.8 [CholesterolContent] 127.9 [SodiumContent] 384.8 [CarbohydrateContent] 46.1 [FiberContent] 3.4 [SugarContent] 21.0 [ProteinContent] 10.2 [RecipeServings] 6.0 [RecipeYield] 1 nine inch pie [RecipeInstructions] Combine Cream of Coconut, evaporated milk, butter, flour, salt, and cornstarch. Cook in top of double boiler or medium non-stick pot. When mixture begins to thicken, add in egg yolks one at a time, mixing well after each addition. Add in vanilla, coconut, and food coloring. Cook until well thickened. Pour into prepared pie shell. When cooled, top with Creamy Cool Whip then toasted coconut.
[Name] Bloody Shame [AuthorId] 23302 [AuthorName] Millereg [CookTime] nan [PrepTime] PT3M [TotalTime] PT3M [DatePublished] 2001-11-25T13:35:00Z [Description] Make and share this Bloody Shame recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Breakfast", "Vegetable", "Canadian", "European", "Spicy", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["16", "3 1/4", "1/4", "4", NA, NA, NA] [RecipeIngredientParts] ["lemon juice", "ground black pepper", "Angostura low-sodium worcestershire sauce", "tomatoes", "celery"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 56.8 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 159.1 [CarbohydrateContent] 12.7 [FiberContent] 2.0 [SugarContent] 9.2 [ProteinContent] 1.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mix V8, lemon juice, pepper and Worcester sauce. Pour over crushed ice in a tall glass. Garnish with a sprinkle of ground pepper, a slice of tomato and stalk of celery. Serve at once.
[Name] Stove-Top Scalloped Potatoes [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-11-25T13:35:00Z [Description] Great any time, particularly good on a campout on the camp stove, we have even done over an open fire, in a cast iron pot, a little ash never hurt.
[Name] Best Ever Sweet Potato Casserole (Crunchy Top) [AuthorId] 15900 [AuthorName] David Ball [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-11-25T13:35:00Z [Description] Make and share this Best Ever Sweet Potato Casserole (Crunchy Top) recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3 -4", "1", "1/2 - 1", "1", "2", "1", "1/3", "1/3", "1"] [RecipeIngredientParts] ["sweet potatoes", "granulated sugar", "butter", "vanilla", "eggs", "light brown sugar", "flour", "butter"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 556.5 [FatContent] 29.3 [SaturatedFatContent] 13.7 [CholesterolContent] 103.7 [SodiumContent] 306.6 [CarbohydrateContent] 70.4 [FiberContent] 3.2 [SugarContent] 54.6 [ProteinContent] 6.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Beat mashed cooked sweet potato, sugar, butter, vanilla, and eggs together. Place in a greased casserole dish. Mix topping ingredients together and sprinkle over sweet potato mixture. Bake in 350 degree oven for 1 hour. Enjoy!
[Name] Toffee Bars [AuthorId] 14541 [AuthorName] CJ Berry [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-11-25T13:35:00Z [Description] My husband found this recipe several years ago in a the newspaper. It has become a Christmas tradition at our house every year since. Sometimes my husband fixes these other times throughout the year for a special family treat! [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Candy", "Dessert", "Cookie & Brownie", "Fruit", "Nuts", "Kid Friendly", "Christmas", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1/2", "1/2", "1/2", "1/4", "1", "2", "1"] [RecipeIngredientParts] ["butter", "margarine", "oats", "brown sugar", "flour", "walnuts", "baking soda", "sweetened condensed milk", "vanilla", "chocolate chips"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 95.0 [FatContent] 4.7 [SaturatedFatContent] 2.4 [CholesterolContent] 7.9 [SodiumContent] 32.1 [CarbohydrateContent] 12.3 [FiberContent] 0.7 [SugarContent] 8.7 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 48 bars [RecipeInstructions] Preheat oven to 350°F. In a large saucepan, melt 6 T. butter; stir in oats, brown sugar, flour, nuts, and baking soda. Pat firmly onto bottom of greased 13x9-inch baking pan; bake 10 minute. Meanwhile, in medium saucepan combine remaining butter and sweetened condensed milk. Over medium heat, cook and stir until mixture slightly thickens, about 15 minutes. Remove from heat; stir in vanilla. Pour over crust; return to oven and bake 10- 15 minutes longer or until golden brown. Remove from oven; immediately sprinkle chocolate chips on top. Let stand 1 minute; spread chips while still warm. Cool to room temperature; chill in refrigerator. Cut into bars store, tightly covered, at room temperature. Yields approximately 48 bars.
[Name] frikadels [AuthorId] 24342 [AuthorName] brenda hardesty [CookTime] PT6H [PrepTime] PT20M [TotalTime] PT6H20M [DatePublished] 2001-11-25T13:35:00Z [Description] Make and share this frikadels recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] ["For Large Groups", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1", "2", "1", "1", "2", NA] [RecipeIngredientParts] ["lean hamburger", "onion", "dry mustard", "garlic powder", "white pepper", "chili sauce", "salt", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 47.0 [FatContent] 2.2 [SaturatedFatContent] 0.8 [CholesterolContent] 30.9 [SodiumContent] 134.1 [CarbohydrateContent] 2.9 [FiberContent] 0.3 [SugarContent] 1.5 [ProteinContent] 4.0 [RecipeServings] 20.0 [RecipeYield] 200-300 meatballs [RecipeInstructions] combine hamburger,garlic powder,salt,eggs,bread crumbs (enough to hold meat together]. in crockpot combine chili sauce,onion,dry mustard,white pepperand grape jelly (about 3/4 jar]. form 1 inch meatballs add to crockpot uncooked,cook on high till done they will make own sauce it is good for parties.

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