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[Name] Citrus-Rum Dressing [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT2M [PrepTime] PT2M [TotalTime] PT4M [DatePublished] 2001-11-25T13:35:00Z [Description] Make and share this Citrus-Rum Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Grains [Keywords] ["Fruit", "Southwestern U.S.", "Low Protein", "Potluck", "Spicy", "Christmas", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1", "1", "1", "1/4", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["lime juice", "water", "honey", "ground ginger", "ground nutmeg", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 84.5 [FatContent] 6.9 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 0.6 [CarbohydrateContent] 6.1 [FiberContent] 0.1 [SugarContent] 5.4 [ProteinContent] 0.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine dressing ingredients in a small bowl. Mix well and chill.
[Name] White Trash [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-11-25T13:35:00Z [Description] Make and share this White Trash recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Nuts", "Kid Friendly", "Kosher", "< 30 Mins", "For Large Groups", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "1 1/2", "12", "2", "1", "1/4", "1"] [RecipeIngredientParts] ["roasted pecans", "chocolate chips", "peanut butter", "vanilla", "margarine", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 651.9 [FatContent] 32.7 [SaturatedFatContent] 8.3 [CholesterolContent] 0.0 [SodiumContent] 663.8 [CarbohydrateContent] 87.2 [FiberContent] 7.5 [SugarContent] 55.7 [ProteinContent] 13.4 [RecipeServings] 18.0 [RecipeYield] nan [RecipeInstructions] Mix dry ingredients. In a sauce pan, slowly melt margerine, chocolate morsels, and peanut butter, stirring constantly. DO NOT BOIL. Add vanilla and cool. Pour sauce (about 1/3 at the time] over cereal mix and mix until well coated. Pour into a large grocery bag and shake with the powdered sugar (about 1/2 box at the time]. Store in tightly covered container.
[Name] Brownie Pudding [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-11-25T13:35:00Z [Description] I've been making this easy dessert for as long as I have been cooking. It's very chocolately, a big hit with kids, especially if you let them add their own ice cream, whipped cream and topping. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Cholesterol", "Healthy", "Kid Friendly", "Kosher", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "2", "2", "1/2", "1/2", "2", "1", "3/4", "3/4", "1/4", "1 1/2"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking powder", "salt", "milk", "shortening", "vanilla extract", "walnuts", "brown sugar", "hot water"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 279.9 [FatContent] 11.6 [SaturatedFatContent] 2.2 [CholesterolContent] 2.1 [SodiumContent] 253.9 [CarbohydrateContent] 43.0 [FiberContent] 2.5 [SugarContent] 26.6 [ProteinContent] 4.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine flour, 1/4 cup sugar, 2 tablespoons cocoa, baking powder, and salt. Add milk, shortening, and vanilla; mix well. Stir in nuts. Pour batter into a greased 8-inch square baking pan. Combine brown sugar and remaining 1/4 cup cocoa; sprinkle over batter. Pour water over top. Bake at 350 degrees F. for 40 minutes. Serve warm over vanilla ice cream, if desired.
[Name] Mandarin Vegetables with Almonds [AuthorId] 24291 [AuthorName] Linda4 [CookTime] PT7M [PrepTime] PT20M [TotalTime] PT27M [DatePublished] 2001-11-25T13:35:00Z [Description] This is one of our family dishes for Thanksgiving and Christmas dinners. I lost the recipe, but Blue Diamond almonds website found it and sent it to me, bless 'em! [Images] character(0) [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "Low Cholesterol", "< 30 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "2", "2", "1/2", "1/2", "2"] [RecipeIngredientParts] ["carrot", "green beans", "cauliflower", "water", "cornstarch", "bouillon cubes", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 168.7 [FatContent] 11.5 [SaturatedFatContent] 1.1 [CholesterolContent] 0.2 [SodiumContent] 342.3 [CarbohydrateContent] 13.7 [FiberContent] 4.8 [SugarContent] 4.2 [ProteinContent] 5.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook and stir carrots and green beans in oil over medium-high heat for 2 minutes. Add cauliflower and onions, cook 1 minute longer, still stirring. Mix together bouillon, water, cornstarch and garlic salt. Add mixture to vegetables. Cook and stir until thickened. Vegetables should be crisp. Add almonds, then serve.
[Name] Apple-Chutney Spread [AuthorId] 23302 [AuthorName] Millereg [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-11-25T13:35:00Z [Description] Make and share this Apple-Chutney Spread recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Cheese", "Apple", "Fruit", "Vegetable", "Southwestern U.S.", "Canadian", "Potluck", "Christmas", "Thanksgiving", "< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/3", "1/4", "1/3"] [RecipeIngredientParts] ["carrot", "green onion", "mango chutney"] [AggregatedRating] nan [ReviewCount] nan [Calories] 300.1 [FatContent] 25.9 [SaturatedFatContent] 14.5 [CholesterolContent] 84.1 [SodiumContent] 396.1 [CarbohydrateContent] 7.0 [FiberContent] 0.9 [SugarContent] 4.9 [ProteinContent] 10.8 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Combine all ingredients. Cover and chill thoroughly, about 2 hours. Serve with crackers or celery.
[Name] Pizza Popcorn [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-11-25T13:35:00Z [Description] My daughter and her friends were playing around in the kitchen one night while waiting for a rented movie to rewind, and came up with this gem. Don't make it too soon before the movie, it won't last! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/71/0/pic8fBDXy.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Kid Friendly", "Kosher", "Microwave", "< 15 Mins", "Beginner Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1/2", "1", "3"] [RecipeIngredientParts] ["parmesan cheese", "garlic powder", "herb seasoning mix", "paprika", "salt", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 54.0 [FatContent] 0.9 [SaturatedFatContent] 0.3 [CholesterolContent] 1.1 [SodiumContent] 165.8 [CarbohydrateContent] 9.8 [FiberContent] 1.9 [SugarContent] 0.1 [ProteinContent] 2.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a blender or small food processor, blend Parmesan cheese, garlic powder, Italian herb seasoning, paprika, salt and pepper until finely ground (approximately 3 minutes]. Place popcorn in large bowl. Sprinkle with cheese mixture. Toss to coat evenly. Store in airtight container until ready to serve (if it lasts that long].
[Name] Hamburger Stroganoff [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-11-25T13:35:00Z [Description] Make and share this Hamburger Stroganoff 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/14/71/1/picyaeJBx.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "Meat", "Canadian", "European", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "12", "2", "1/2", "1/3", "1", "1 1/2", "14", "1/4", "1/4", "1"] [RecipeIngredientParts] ["olive oil", "lean ground beef", "mushrooms", "low sodium chicken broth", "yellow onion", "garlic", "paprika", "light sour cream", "plain nonfat yogurt", "dried dill"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 594.1 [FatContent] 16.1 [SaturatedFatContent] 5.9 [CholesterolContent] 144.8 [SodiumContent] 111.6 [CarbohydrateContent] 77.0 [FiberContent] 4.2 [SugarContent] 4.4 [ProteinContent] 34.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large nonstick skillet, heat oil over medium-high heat. Add beef and saute until browned, about 2 minutes. Place on a plate. In same skillet over medium-high heat, cook mushrooms and ¼ cup of broth for 5 minutes. Add the onion and garlic; saute for 3 minutes. Stir in paprika until well blended. Add the remaining broth; cook for 4 minutes. While the mushroom mixture is simmering, cook noodles according to package directions, but do not add salt. In a small bowl, combine sour cream and yogurt. Mix well; set aside. Return the beef and any accumulated juices from plate to skillet; reduce heat to low and stir gently. Stir sour cream mixture into skillet; heat through. Drain the noodles in a colander. Place on serving plates and top with beef mixture. Sprinkle with dill and serve immediately.
[Name] Strawberry Smoothie [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-11-25T13:35:00Z [Description] Make and share this Strawberry Smoothie recipe from Food.com. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "Breakfast", "Strawberry", "Berries", "Fruit", "Vegan", "Kid Friendly", "Kosher", "< 15 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["6", "2", "1"] [RecipeIngredientParts] ["vanilla-flavored soymilk", "frozen strawberries", "artificial sweetener"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 77.3 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 4.4 [CarbohydrateContent] 20.2 [FiberContent] 4.6 [SugarContent] 10.1 [ProteinContent] 0.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] "Blend all ingredients together until smooth, then serve."
[Name] Spicy Chicken Pasta [AuthorId] 24512 [AuthorName] carla [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-11-25T13:35:00Z [Description] Make and share this Spicy Chicken Pasta recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Southwestern U.S.", "Spicy", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", NA] [RecipeIngredientParts] ["chicken broth", "pasta", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 373.6 [FatContent] 10.4 [SaturatedFatContent] 5.4 [CholesterolContent] 29.5 [SodiumContent] 842.7 [CarbohydrateContent] 47.9 [FiberContent] 2.0 [SugarContent] 2.6 [ProteinContent] 20.4 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] place thawed chicken strips in deep pan, add diced tomatoes and chicken broth and place pasta on top, cover and let broth cook down, by this time pasta should be done. Add cheese at the end. And enjoy.
[Name] SVESTKOVE KNEDLIKY (Plum Dumplings) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-11-25T13:35:00Z [Description] Make and share this SVESTKOVE KNEDLIKY (Plum Dumplings) recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Potato", "Fruit", "Vegetable", "Czech", "European", "Healthy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "12 -15", "1/4", NA, NA] [RecipeIngredientParts] ["eggs", "flour", "potatoes", "plums", "salt", "butter"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 568.1 [FatContent] 5.2 [SaturatedFatContent] 1.2 [CholesterolContent] 105.8 [SodiumContent] 238.4 [CarbohydrateContent] 115.5 [FiberContent] 7.3 [SugarContent] 34.8 [ProteinContent] 16.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cream 2 tablespoons butter, beat in eggs and salt. Gradually beat in flour and riced potatoes. Dough should be stiff to knead thoroughly. On floured board roll out dough to 1/4-in thickness, then cut 3-inch squares. Lay 1 plum on each square, sprinkle with little cinnamon sugar and fold edges over plum. Shape with hands into a ball. The wall of dough should be very thin. Drop dumplings into boiling salted water, cover and simmer for about 15 minutes. Brown bread crumbs in 1/3 cup hot butter. Roll dumplings in buttered bread crumbs, sprinkle with cinnamon sugar.
[Name] Rosemary Mashed Potatoes and Yams with Garlic and Parmesan [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2001-11-25T13:35:00Z [Description] Make and share this Rosemary Mashed Potatoes and Yams with Garlic and Parmesan 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/14/71/6/pic2AGnaq.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Kosher", "Free Of...", "Potluck", "Winter", "Hanukkah", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "3", "1 1/2", "1 1/2", "1/2", "1/4", "1/2", "1/2", NA, NA] [RecipeIngredientParts] ["garlic", "olive oil", "baking potatoes", "sweet potatoes", "milk", "butter", "dried rosemary", "parmesan cheese", "salt", "ground black pepper"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 227.4 [FatContent] 10.7 [SaturatedFatContent] 4.7 [CholesterolContent] 18.3 [SodiumContent] 163.6 [CarbohydrateContent] 29.0 [FiberContent] 3.3 [SugarContent] 3.5 [ProteinContent] 4.9 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F (175 degrees C]. Put garlic in small ovenproof bowl, and drizzle with olive oil. Roast for 30 minutes, until very soft. Cool, peel, and reserve oil. Cook potatoes and yams in a large pot of salted water until tender, about 20 to 30 minutes. Drain, reserving 1 cup liquid. Place potatoes in a mixing bowl. Add milk, butter or margarine, rosemary, garlic, and reserved olive oil. Mash until smooth as desired, adding reserved cooking liquid as needed. Mix in 1/4 cup cheese. Salt and pepper to taste. Transfer to a buttered or oiled 8 x 8 x 2 inch baking dish. Sprinkle with remaining cheese. Bake for 45 minutes, until heated through and golden on top.
[Name] Jonathan Waxman's Red Pepper Latkes [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-11-25T13:35:00Z [Description] Make and share this Jonathan Waxman's Red Pepper Latkes recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Kosher", "Hanukkah", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "1", NA, "2", NA, NA, "1", "1 1/2", "1", "1", "3", "2", "8"] [RecipeIngredientParts] ["red bell peppers", "fresh corn kernels", "frozen corn kernels", "shallot", "olive oil", "butter", "salt", "black pepper", "flour", "baking powder", "milk", "eggs", "chives", "cilantro"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 279.9 [FatContent] 17.3 [SaturatedFatContent] 10.0 [CholesterolContent] 132.0 [SodiumContent] 212.9 [CarbohydrateContent] 24.9 [FiberContent] 1.6 [SugarContent] 1.8 [ProteinContent] 7.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Chop 1 bell pepper into small dice. Set aside. Cut remaining bell pepper in half. Cut 1 half into very thin strips. Mince other half almost to consistency of puree, and set aside. Saute corn, diced bell pepper, bell pepper strips and shallot in 1 tablespoon olive oil and butter 2 minutes. Season with salt and pepper to taste and stir in whipping cream. Simmer over medium-low heat 15 minutes. Set aside. Sift flour, baking powder and 1 teaspoon salt into bowl. Stir in milk and egg yolks. Beat egg whites until they form soft peaks, then fold into egg yolk mixture. Fold in reserved minced peppers. Lightly brush skillet with olive oil and heat over medium heat until drop of water sizzles. Spoon or pour 3-inch latkes into skillet and cook over medium heat, 2 to 3 minutes per side. To serve, place warm pepper-and-corn sauce on each plate and top with 2 latkes. Garnish with chives and cilantro.
[Name] White Chocolate Mousse With Strawberry Sauce [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2001-11-25T13:35:00Z [Description] Make and share this White Chocolate Mousse With Strawberry Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Strawberry [Keywords] ["Berries", "Fruit", "< 30 Mins"] [RecipeIngredientQuantities] ["400", "1", "3", "2", "2", "250", "2"] [RecipeIngredientParts] ["white chocolate", "gelatin", "water", "strawberries", "icing sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 636.0 [FatContent] 47.5 [SaturatedFatContent] 28.8 [CholesterolContent] 160.7 [SodiumContent] 92.4 [CarbohydrateContent] 47.9 [FiberContent] 0.8 [SugarContent] 44.1 [ProteinContent] 7.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Note: If you don't have ready strawberries on hand, use raspberries and make raspberry sauce. Just as delicious. Place cream into a jug. Warm on HIGH for 1 1/2 minutes. Beat egg yolks until creamy and beat into warmed cream. Melt chocolate for 3 minutes on MEDIUM LOW. Stir twice during cooking. Pour cream mixture into chocolate. Sprinkle gelatine over water. Heat on HIGH for 20 seconds to dissolve gelatine. Add to chocolate mixture. Pour into lightly greased moulds. Refrigerate until set. Turn out. Serve with strawberry sauce. To prepare strawberry sauce, puree strawberries or raspberries until smooth. Stir in icing sugar. Serve cold.
[Name] Mango Smoothie [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-11-25T13:35:00Z [Description] Make and share this Mango Smoothie recipe from Food.com. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "Breakfast", "Fruit", "Vegan", "Kid Friendly", "Kosher", "< 15 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2"] [RecipeIngredientParts] ["mangoes", "soft tofu", "vanilla-flavored soymilk"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 53.8 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 2.6 [CarbohydrateContent] 14.1 [FiberContent] 1.5 [SugarContent] 12.2 [ProteinContent] 0.4 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] "Blend all ingredients together until smooth, then serve."
[Name] Mushroom Chicken [AuthorId] 18395 [AuthorName] Tarah [CookTime] PT1H15M [PrepTime] PT10M [TotalTime] PT1H25M [DatePublished] 2001-11-25T13:35:00Z [Description] Make and share this Mushroom Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1 1/2"] [RecipeIngredientParts] ["chicken piece", "water"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 456.4 [FatContent] 31.4 [SaturatedFatContent] 8.8 [CholesterolContent] 150.0 [SodiumContent] 421.3 [CarbohydrateContent] 3.1 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 37.8 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Mix cream of onion soup with the water and add the mushroom soup. Pour over chicken pieces in casserole. Cover and bake for 75 minutes in a moderate oven. Lift off lid for last ten minutes of cooking time.
[Name] Cheese Muffins [AuthorId] 18395 [AuthorName] Tarah [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-11-25T13:35:00Z [Description] Make and share this Cheese Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Cheese", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1", "1", "1", "1", "2"] [RecipeIngredientParts] ["self-rising flour", "cayenne pepper", "sugar", "cheese", "milk", "egg", "margarine"] [AggregatedRating] 4.0 [ReviewCount] 9.0 [Calories] 239.1 [FatContent] 11.2 [SaturatedFatContent] 4.1 [CholesterolContent] 39.8 [SodiumContent] 623.9 [CarbohydrateContent] 26.4 [FiberContent] 0.8 [SugarContent] 0.6 [ProteinContent] 7.7 [RecipeServings] nan [RecipeYield] 8-12 muffins [RecipeInstructions] Beat egg, sugar and melted margarine with milk. Add grated cheese, flour salt and pepper. 2/3 fill deep greased patty tins and bake in moderate oven for 15 minutes.
[Name] perfect every time turkey [AuthorId] 24631 [AuthorName] james keck [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-11-25T13:35:00Z [Description] makes perfect juicy golden brown turkey, if instructions are followed will work consistently each and every time. [Images] character(0) [RecipeCategory] Whole Turkey [Keywords] ["Poultry", "Meat", "Winter", "Christmas", "Thanksgiving", "< 30 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2"] [RecipeIngredientParts] ["turkey", "pepper", "real butter"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 81.6 [FatContent] 9.2 [SaturatedFatContent] 5.8 [CholesterolContent] 24.4 [SodiumContent] 81.0 [CarbohydrateContent] 0.1 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.1 [RecipeServings] 20.0 [RecipeYield] 16 varies on weight of turkey [RecipeInstructions] preheat oven to 325. (mix all ingredients in melted butter baste turkey put all remaining ingredients in cavity]. put in doubled brown grocery bag fold the end and staple shut. place in large roasting pan no lid bake at 325 (20 minutes per lb]. do nothing else I promise you will never cook your turkey any other way. moist and perfectly brown. (do not open oven].
[Name] Zucchini Latkes [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-11-25T13:35:00Z [Description] Make and share this Zucchini Latkes 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/14/72/4/pzBFUvz8SLOqqiSuSCS0_Food-com-2017-10-310401.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/72/4/GFZ2bWnxRp6ojN2D3leN_Food-com-2017-10-310402.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/72/4/ruR0cJHXQrivKvBUuho8_Food-com-2017-10-310399.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/72/4/piceAwS8c.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/72/4/picotkTyU.jpg"] [RecipeCategory] Vegetable [Keywords] ["European", "Healthy", "Kosher", "Hanukkah", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", NA, "2", "1", "1/4", "1/4", NA] [RecipeIngredientParts] ["zucchini", "salt", "eggs", "sugar", "baking powder", "matzo meal"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 34.7 [FatContent] 1.1 [SaturatedFatContent] 0.4 [CholesterolContent] 37.2 [SodiumContent] 27.4 [CarbohydrateContent] 4.3 [FiberContent] 0.5 [SugarContent] 1.6 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] 10 latkes [RecipeInstructions] Wash zucchini and cut off ends, but do not peel. Grate zucchini into a bowl, sprinkle with 1/4 teaspoon salt and set aside for 10 minutes. Drain or squeeze out the liquid. In a large bowl: Mix zucchini, eggs, sugar, baking powder, matzoh meal and 1 Tablespoon oil and blend well. Add salt to taste. Heat oil in skillet: Drop zucchini mixture by Tablespoonfuls into pan. Brown on both sides. Serve with applesauce, if desired.
[Name] Elisabeth's Garlic Dressing [AuthorId] 24497 [AuthorName] Elisabeth [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-11-25T13:35:00Z [Description] Make and share this Elisabeth's Garlic Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Scandinavian", "European", "Spring", "Summer", "Winter", "Spicy", "< 30 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["300", "165", "3 -4", "2 -4", NA] [RecipeIngredientParts] ["creme fraiche", "mayonnaise", "garlic", "oregano", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1074.4 [FatContent] 113.3 [SaturatedFatContent] 70.5 [CholesterolContent] 419.2 [SodiumContent] 118.3 [CarbohydrateContent] 12.9 [FiberContent] 1.0 [SugarContent] 0.5 [ProteinContent] 7.0 [RecipeServings] nan [RecipeYield] 1 jar [RecipeInstructions] Mix all ingredients in a jar and cool off in refridgerator for 20 minutes. Serve to anything edible.
[Name] Amore-The Italiano Love Cake [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2001-11-25T13:35:00Z [Description] Make and share this Amore-The Italiano Love Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "< 60 Mins", "Oven", "Freezer", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "1", "15", "1 1/2", "1 1/2", "1/4", "1/4", "1", "1/2", "1", "1", "2", "1"] [RecipeIngredientParts] ["powdered sugar", "cake flour", "cream of tartar", "vanilla extract", "salt", "granulated sugar", "Amaretto", "pistachio ice cream", "chocolate ice cream", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 738.7 [FatContent] 36.9 [SaturatedFatContent] 22.6 [CholesterolContent] 106.0 [SodiumContent] 258.6 [CarbohydrateContent] 94.1 [FiberContent] 2.2 [SugarContent] 73.1 [ProteinContent] 13.2 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Position a rack in the center of the oven and preheat the oven to 375 F degrees. To make the cake, combine the powdered sugar and cake flour. In a large bowl, using an electric mixer on high speed, beat the egg whites, cream of tartar, vanilla extract, almond extract, and salt until well mixed and soft peaks form. Beat in the sugar, a little at a time, and beat until stiff but not dry. With a rubber spatula, fold in the dry ingredients until the flour is just incorporated. Pour the mixture into an ungreased 10-inch tube pan, shaking the pan lightly. Bake for 30 to 35 minutes, or until the top springs back when touched and is golden brown. Invert the pan onto a bottle or funnel and cool completely. To assemble, using a serrated knife, cut the cake into three layers. Sprinkle each layer with some of the amaretto. Place one layer on a serving plate. Spread the pistachio ice cream on the bottom layer and top with the second layer. Spread the chocolate ice cream on the second layer and top with the third layer. Freeze the cake for 20 to 30 minutes, or until set. Meanwhile, to make the topping, in a chilled bowl, using an electric mixer on medium speed, beat the heavy cream and the remaining amaretto until it forms soft peaks. Spread on the top and sides of the cake. Return to the freezer. Meanwhile, in a small saucepan, over low heat, melt the chocolate chips, stirring until smooth. Line a baking sheet with aluminum foil. Pour the melted chocolate onto the prepared pan, spreading it 1/4 inch thick. Let chocolate set for 15 minutes. Using an oiled heart shaped cookie cutter, cut out hearts. Place them on top of the cake. Keep cake in the freezer until ready to serve.
[Name] Leftover Turkeywich [AuthorId] 3288 [AuthorName] TishT [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-11-25T13:35:00Z [Description] I used to get this sandwich at a little family restaurant in Las Vegas. It is wonderful and oh so easy! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Poultry", "Meat", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Christmas", "Thanksgiving", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA] [RecipeIngredientParts] ["turkey", "mayonnaise", "cream cheese", "cranberries"] [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] 1.0 [RecipeYield] 1 Sandwich [RecipeInstructions] Take your bread and cut in half if necessary. Put mayonnaise or cream cheese on bread. Then layer turkey, stuffing and cranberries on the bread. Enjoy!
[Name] Holiday Gumdrop Cookies [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10M [PrepTime] PT3H [TotalTime] PT3H10M [DatePublished] 2001-11-25T13:35:00Z [Description] Make and share this Holiday Gumdrop Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "Kid Friendly", "Kosher", "Christmas", "Hanukkah", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "2", "1", "2", "1", "1/2", "1/4", "2", "1", "1", "1"] [RecipeIngredientParts] ["unsalted butter", "margarine", "sugar", "eggs", "vanilla extract", "all-purpose flour", "baking powder", "baking soda", "salt", "quick-cooking oatmeal", "sweetened coconut", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 164.4 [FatContent] 8.6 [SaturatedFatContent] 3.0 [CholesterolContent] 18.5 [SodiumContent] 85.3 [CarbohydrateContent] 20.4 [FiberContent] 1.0 [SugarContent] 9.7 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] Cream the butter, margarine and sugar together in a mixer. Add vanilla, and the eggs one at a time until well blended. Sift the flour, baking powder, baking soda and salt. Add the sifted flour to the butter and egg mixture and mix well. By hand, stir in the coconut flakes, chopped pecans, oatmeal and sliced gumdrops until just mixed. Refrigerate the dough until it is well-chilled (at least 3 hours]. Note: This will help the cookies keep their shape. Once the dough is chilled, pre-heat the oven to 350°. Take about 1 heaping tablespoon of dough and roll into a ball. Place on a greased or parchment lined cookie sheet about 6 inches apart. Bake for about 10 minutes or until light brown.
[Name] Zucchini and Chile Latkes [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-11-25T13:35:00Z [Description] Make and share this Zucchini and Chile Latkes recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Vegetable", "European", "Low Protein", "Healthy", "Kosher", "Hanukkah", "< 60 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["2", "1", "2", "1/2", "2", "1/4", NA, NA] [RecipeIngredientParts] ["russet potatoes", "anaheim chili", "zucchini", "onion", "eggs", "matzo meal", "all-purpose flour"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 77.4 [FatContent] 1.0 [SaturatedFatContent] 0.3 [CholesterolContent] 35.2 [SodiumContent] 19.7 [CarbohydrateContent] 14.7 [FiberContent] 1.9 [SugarContent] 1.5 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 12 latkes [RecipeInstructions] Mix all together. Heat about 1/2- inch oil in a non stick skillet over medium high heat. Add the batter in 3 Tb dollops, flattening each with a spatula. Cook about 3 minutes until the first side is brown, then flip and brown the other side. Transfer the pancakes to a cookie sheet and bake at 350 degrees F for about 12-15 minutes or until cooked through and crisp.
[Name] Captains Pie [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2001-11-25T13:35:00Z [Description] Make and share this Captains Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "3", "1"] [RecipeIngredientParts] ["ginger ale", "Captain Morgan's spiced rum"] [AggregatedRating] nan [ReviewCount] nan [Calories] 84.7 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 8.1 [CarbohydrateContent] 21.5 [FiberContent] 0.0 [SugarContent] 20.3 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] "Pour the ginger ale and the cranapple juice togther and then add the rum."
[Name] Dikyet Bamya [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2001-11-25T13:35:00Z [Description] Make and share this Dikyet Bamya recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Meat", "Egyptian", "African", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "5", "2", NA, NA] [RecipeIngredientParts] ["okra", "minced beef", "garlic", "tomato juice", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 194.5 [FatContent] 9.9 [SaturatedFatContent] 3.8 [CholesterolContent] 44.1 [SodiumContent] 240.3 [CarbohydrateContent] 12.8 [FiberContent] 4.5 [SugarContent] 4.0 [ProteinContent] 15.3 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Lightly fry okra, Crush garlic w/ salt and add to the savoury minced beef. Neatly arrange 1-2 layers of okra in the stewing pot. Cover with the savoury minced beef and top with another layer of okra. Pour seasoned tomato juice over okra and cook over very low heat, until the juice has absorbed. Turn over onto serving dish.
[Name] New Seven-Layer Salad [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-11-25T13:35:00Z [Description] Make and share this New Seven-Layer 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/14/73/2/picvuePg8.jpg" [RecipeCategory] Vegetable [Keywords] ["Kosher", "Free Of...", "< 30 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1", "1", "1", "1", NA, "1", "1", "1/2", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["mayonnaise", "sour cream", "dill", "capers", "stone ground dijon mustard", "cracked black pepper", "salt", "iceberg lettuce", "romaine lettuce", "cucumber", "carrot", "fresh corn kernels", "yellow tomatoes", "tomatoes"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 74.6 [FatContent] 4.3 [SaturatedFatContent] 2.3 [CholesterolContent] 10.0 [SodiumContent] 94.8 [CarbohydrateContent] 8.7 [FiberContent] 1.6 [SugarContent] 3.7 [ProteinContent] 2.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine all dressing ingredients and whisk together well. Refrigerate when done. (Note: You can thin the dressing with some buttermilk if you prefer] Prepare salad ingredients. Starting at the top of the above list, place each ingredient in the bottom of a clear glass container. For instance, iceberg lettuce goes in first, followed by the romaine lettuce, the julienned cucumber, the carrots and so forth. Don't be afraid to pack or compress the ingredients a bit as you go if you're running out of room. If you're serving the salad soon, add dressing when each layer is finished. Otherwise, reserve dressing until just before serving. When finished, refrigerate.
[Name] VEPROVE S KRENEM (Pork w/Horseradish) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT2H [PrepTime] PT5M [TotalTime] PT2H5M [DatePublished] 2001-11-25T13:35:00Z [Description] Make and share this VEPROVE S KRENEM (Pork w/Horseradish) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Vegetable", "Meat", "Czech", "European", "Very Low Carbs", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "1", "1", "1", "1", "1", "1/2", "1/4"] [RecipeIngredientParts] ["butter", "margarine", "water", "vinegar", "onion", "carrot", "celery", "salt", "caraway seed", "pepper", "horseradish"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 207.2 [FatContent] 9.4 [SaturatedFatContent] 4.1 [CholesterolContent] 74.5 [SodiumContent] 992.2 [CarbohydrateContent] 3.2 [FiberContent] 0.9 [SugarContent] 1.6 [ProteinContent] 24.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Brown pork in hot butter. Add all ingredients- except horseradish. Simmer covered for 2 hours. Transfer meat. Force stock through sieve or puree in blender. Pour stock over meat, top with horseradish. Serve with boiled potatoes.
[Name] BRAMBOROVE KNEDLIKY (Potato dumplings) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-11-25T13:35:00Z [Description] Make and share this BRAMBOROVE KNEDLIKY (Potato dumplings) recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Potato", "Vegetable", "Czech", "European", "Low Cholesterol", "Healthy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "8", "10", "1", "1"] [RecipeIngredientParts] ["potatoes", "farina", "flour", "salt", "egg"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 275.8 [FatContent] 1.4 [SaturatedFatContent] 0.4 [CholesterolContent] 42.3 [SodiumContent] 1421.0 [CarbohydrateContent] 57.3 [FiberContent] 4.8 [SugarContent] 1.6 [ProteinContent] 8.4 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Boil potatoes, then peel and mash. Add farina, flour, salt and egg. Work dough well. Divide into 5 dumplings. Place into boiling water, cook for 20 minutes.
[Name] Leek Dip [AuthorId] 23302 [AuthorName] Millereg [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-11-25T13:35:00Z [Description] Forget the recipe on the Knorr's Leek Soup box. This is just as good and contains a fraction of the sodium. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/73/6/ORUcSI1S6CvvYrsMeQDw_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/73/6/picGA7eOB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/73/6/picrsxaIn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/73/6/picCjsKNU.jpg"] [RecipeCategory] Spreads [Keywords] ["Vegetable", "Southwestern U.S.", "Canadian", "European", "Potluck", "Christmas", "Thanksgiving", "St. Patrick's Day", "< 15 Mins", "For Large Groups", "No Cook", "Refrigerator", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["3/4", "1", "1", "1", "1", "6", NA, NA] [RecipeIngredientParts] ["leek", "cream cheese", "white vinegar", "white sugar", "bacon bits", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 109.9 [FatContent] 8.7 [SaturatedFatContent] 3.7 [CholesterolContent] 29.2 [SodiumContent] 328.8 [CarbohydrateContent] 3.6 [FiberContent] 0.1 [SugarContent] 2.3 [ProteinContent] 4.4 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl, mix together the leeks, cream cheese, creamy salad dressing, vinegar, sugar, bacon bits, salt substitute and pepper. Refrigerate 2 to 3 hours, until well chilled.
[Name] Green Beans, Black-Eyed Peas Salad [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2001-11-25T13:35:00Z [Description] Make and share this Green Beans, Black-Eyed Peas Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Beans", "Vegetable", "Egyptian", "African", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "< 30 Mins", "Steam", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1/2", "4", "1", "1", NA] [RecipeIngredientParts] ["black-eyed peas", "tomatoes", "parsley", "scallions"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 145.3 [FatContent] 3.6 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 283.0 [CarbohydrateContent] 24.2 [FiberContent] 7.0 [SugarContent] 2.5 [ProteinContent] 7.0 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Steam and drain the green beans and allow them to cool completely. Drain and rinse the black eyed peas. Combine all ingredients and mix well. May be served chilled.
[Name] Chocolate Baklava [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H15M [PrepTime] PT30M [TotalTime] PT1H45M [DatePublished] 2001-11-25T13:35:00Z [Description] I love chocolate, and I ADORE baklava, and this is a sublime combination of the two. It involves a little work, so I make this for very special occasions. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/73/8/hyaDOxM6QSmstJyvTi8W_10155425244590533.jpg" [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Fruit", "Nuts", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Kosher", "Hanukkah", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "4", "2", "3/4", "1", "1", "3/4", "1", "2", "1"] [RecipeIngredientParts] ["unsalted butter", "pecans", "cinnamon", "sugar", "phyllo dough", "vanilla extract", "butter"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 190.1 [FatContent] 16.0 [SaturatedFatContent] 6.5 [CholesterolContent] 20.1 [SodiumContent] 47.2 [CarbohydrateContent] 11.9 [FiberContent] 1.4 [SugarContent] 5.5 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 50 pieces [RecipeInstructions] In a small skillet, melt butter over low heat. Let stand a few minutes. Skim off and discard white foam from top and do not use any milky residue that sinks to bottom. The clear yellow liquid is clarified butter. Preheat oven to 350°F. In a medium bowl, combine pecans, cinnamon, 1/4 cup sugar, and chocolate chips. Mix well. Open and stack phyllo sheets on a damp towel. Cover with a damp towel to prevent drying out. Brush a 12x18-inch sheet cake pan with clarified butter. Layer half of phyllo sheets (about 10 x 12] in pan, brushing each sheet with butter. Spread half of nut mixture evenly over layered phyllo sheets. Brush next phyllo sheet on both sides with butter, then place on top of nuts. Add 5 or 6 more phyllo sheets, brushing each sheet with butter. Top with the remaining nut mixture. Butter next phyllo sheet on both sides and place on top of the nuts. Top with remaining phyllo sheets, brushing each with butter. Using a sharp knife, cut pastry into 50 diamond-shaped pieces. Do not remove pastry from pan. Brush top with remaining clarified butter. Bake 40 to 50 minutes, or until golden. About 30 minutes before baklava is finished baking, in a small saucepan, combine remaining 1/2 cup sugar and orange juice. Heat to boiling over medium heat, stirring often. Reduce heat to medium-low and simmer 10 minutes. Stir in vanilla. Pour hot orange syrup over hot baklava as soon as it is removed from oven. Let stand until cool, 4 hours or overnight. When baklava is cool, drizzle Thin Chocolate Glaze on top. Allow glaze to set up before serving. Baklava may be kept, covered, 4 to 5 days at room temperature. Freeze for longer storage. To make the Thin Chocolate Glaze------------------. In a small glass bowl, combine chocolate, butter, and 1 tablespoon water. Heat in the microwave on High 30 to 45 seconds, or until melted and smooth when stirred.
[Name] Bamya ( Lamb or Beef and Okra Stew) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT1H15M [PrepTime] PT5M [TotalTime] PT1H20M [DatePublished] 2001-11-25T13:35:00Z [Description] Make and share this Bamya ( Lamb or Beef and Okra Stew) recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/73/9/picqOrf8W.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/14739/Q1Vi4CG9Sdi7BLSZcyLd_517761D0-0227-4DC7-B18E-F2B75F30EE69.jpeg"] [RecipeCategory] Stew [Keywords] ["Lunch/Snacks", "Lamb/Sheep", "Vegetable", "Meat", "Egyptian", "African", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "2", "2", "2", "1", "1", "1", "3", "1", "2", NA, NA, "1 - 1 1/2", "1"] [RecipeIngredientParts] ["unsalted butter", "olive oil", "stewing lamb", "beef", "onions", "garlic cloves", "ground cumin", "ground coriander", "chopped tomato", "tomato paste", "water", "of fresh mint", "salt", "fresh ground pepper", "okra"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 544.2 [FatContent] 29.9 [SaturatedFatContent] 15.4 [CholesterolContent] 193.2 [SodiumContent] 483.0 [CarbohydrateContent] 19.0 [FiberContent] 5.9 [SugarContent] 6.7 [ProteinContent] 50.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Okra must be cooked so that its slimy texture is eliminated.", "The Greeks have the best technique for achieving this.", "Trim the conical tops with a sharp knife, then soak the okra in red wine-viegar (Khall] for 30 minutes, allowing 1/2 cup vinegar per pound.", "Drain, rinse and dry the okra and proceed with the recipe.", "This dish is popular throughout the Middle East and can be prepared with lamb or beef.", "Serve with rice.", "Preheat an oven to 325 F (165 C].", "In a large frying pan over medium-high heat, warm 4 tablespoons of the butter or oil.", "Working in batches, add the meat and fry, turning, until browned on all sides, about 10 minutes.", "Using a slotted spoon transfer to a baking dish or stew pot.", "Add the onions to the fat remaining in the frying pan and saute over medium heat until tender and translucent, 8-10 minutes.", "Add the garlic, cumin, coriander, tomatoes, tomato paste, the 1 cup stock and mint (if using].", "Stir well.", "Pour over the meat and season to taste with salt and pepper.", "Cover and bake until all the liquid is absorbed, about 1 1/2 hours.", "Taste and adjust the seasonings.", "Meanwhile, prepare the okra as directed in the note above.", "In a saute pan over medium heat, warm the remaining 2 tablespoons butter or oil Add the okra and saute for 3 mins, stirring gently.", "Remove the stew from the oven and arrange the okra on top in a spoke pattern.", "Sprinkle the lemon juice evenly over the surface.", "Re-cover the dish and return it to the oven.", "Bake for 35 minutes longer.", "Add stock or water if the mixture seems too dry.", "Serve the\"BAMIA\" stew piping hot." ]
[Name] Cheesecake Supreme [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT1H20M [PrepTime] PT20M [TotalTime] PT1H40M [DatePublished] 2001-11-25T13:35:00Z [Description] Make and share this Cheesecake Supreme 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/14/74/0/pic81E9FA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/74/0/pic12Lwpb.jpg"] [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Cheese", "Canadian", "Kid Friendly", "Potluck", "Christmas", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "3", "3", "4", "1", "3", "4", "1", "1", "1"] [RecipeIngredientParts] ["graham cracker crumbs", "white sugar", "margarine", "Philadelphia Cream Cheese", "white sugar", "flour", "eggs", "sour cream", "vanilla", "cherry pie filling"] [AggregatedRating] 5.0 [ReviewCount] 40.0 [Calories] 518.8 [FatContent] 34.9 [SaturatedFatContent] 18.0 [CholesterolContent] 155.3 [SodiumContent] 358.0 [CarbohydrateContent] 44.5 [FiberContent] 0.6 [SugarContent] 25.3 [ProteinContent] 7.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] First, make crust. Preheat oven to 325F degrees. Combine crumbs, sugar and melted margarine in a bowl; press into the bottom of a 9-inch springform pan. Bake for 10 minutes; remove from oven and turn oven temperature up to 450F. Now, make filling. Combine softened cream cheese, sugar and flour with an electric mixer at medium speed until well mixed. Add eggs, one at a time, mixing well after each addition. At slow speed, blend in sour cream and vanilla; pour into crust. Bake for 10 minutes, then reduce oven temperature to 250F and bake for one hour more. Remove from oven and loosen cake from rim of pan but do not remove rim of pan until completely cool. Chill; top servings with pie filling if desired.
[Name] Cherry-Chocolate Cake [AuthorId] 24296 [AuthorName] Ginny Ross [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-11-25T13:35:00Z [Description] Make and share this Cherry-Chocolate Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Healthy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3"] [RecipeIngredientParts] ["cherry pie filling", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 514.9 [FatContent] 15.8 [SaturatedFatContent] 3.6 [CholesterolContent] 105.8 [SodiumContent] 754.5 [CarbohydrateContent] 90.1 [FiberContent] 2.6 [SugarContent] 32.8 [ProteinContent] 8.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all ingredients together in mixing bowl. Mix well. Bake in 9X13 pan at 350 degree oven for 35-45 minutes. Maybe served topped with whipped cream.
[Name] Bacon-Apricot Appetizers [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-11-25T13:35:00Z [Description] Make and share this Bacon-Apricot Appetizers 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/14/74/2/picGe4rTE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/74/2/picnaN7cD.jpg"] [RecipeCategory] Pork [Keywords] ["Fruit", "Meat", "Canadian", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["12", "24", "1/2", "1/4"] [RecipeIngredientParts] ["bacon", "plum jam", "soy sauce"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 47.5 [FatContent] 1.8 [SaturatedFatContent] 0.6 [CholesterolContent] 2.7 [SodiumContent] 203.4 [CarbohydrateContent] 7.1 [FiberContent] 0.3 [SugarContent] 5.2 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 24 Appetizers [RecipeInstructions] ["Heat oven to 350 degrees farenheit.", "Wrap 1/2 slice of bacon around an apricot half, secure with a toothpick.", "Place on ungreased cookie sheet and bake 20-25 minutes or until the bacon is brown & crisp.", "Turn once during baking.", "While the bacon is cooking mix the jam & soy sauce in a saucepan and cook over low heat until the jam has melted and mixed with the soy sauce.", "Remove bacon/apriots from oven and place on paper towels to remove excess grease.", "Serve dipping sauce with the bacon-apricot appetizers." ]
[Name] Italian Cookies [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-11-25T13:35:00Z [Description] Make and share this Italian Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "European", "Kid Friendly", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "6", "3", "1", "2", "1", "1 1/2", "6", "1/2 - 1", "3", "1", "1", "1/2 - 1", NA] [RecipeIngredientParts] ["flour", "eggs", "cinnamon", "sugar", "milk", "oleo", "baking powder", "powdered sugar", "butter", "oleo"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1120.9 [FatContent] 67.1 [SaturatedFatContent] 23.7 [CholesterolContent] 136.8 [SodiumContent] 784.2 [CarbohydrateContent] 122.9 [FiberContent] 3.1 [SugarContent] 85.1 [ProteinContent] 10.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cream oleo, Crisco and sugar. Add eggs, almond extract, cinnamon, cream and milk. Mix in nuts and baking powder and flour. Roll small balls into long rolls, then kind of flatten it. Slice in 1/2 inch pieces. Put on cookie sheet. Bake until done at 350 degrees. Mix melted butter and powdered sugar. Put in small containers and add different food colorings. Spread on cooled cookies and let harden. Then put in canned containers. Can store for months.
[Name] PECENY KAPR S KYSELOU OMACKOU (Carp w/ Sour-Cream Sauce) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2001-11-25T13:35:00Z [Description] Make and share this PECENY KAPR S KYSELOU OMACKOU (Carp w/ Sour-Cream Sauce) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Czech", "European", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/4", "2", "1/3", "1", NA, "1"] [RecipeIngredientParts] ["butter", "bay leaves", "sour cream", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 148.2 [FatContent] 15.6 [SaturatedFatContent] 9.8 [CholesterolContent] 38.9 [SodiumContent] 92.7 [CarbohydrateContent] 3.7 [FiberContent] 1.3 [SugarContent] 0.0 [ProteinContent] 1.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Grease a shallow baking dish with butter. Season carp inside and out with salt and pepper, place bay leaves on butter and lay on it your carp. Cover with sour cream and lemon juice. Bake in oven 350 F for 40 minutes or when brown. Baste frequently,. Serve with noodles or potatoes. Makes 4 servings.
[Name] Armenian Rice Pilaf with Mushrooms [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-11-25T13:35:00Z [Description] I got this from an Armenian girl who works in my bank. If you substitute margarine for the butter you have a good vegan meal. [Images] character(0) [RecipeCategory] Long Grain Rice [Keywords] ["Rice", "Vegetable", "Vegan", "Kosher", "Free Of...", "Potluck", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/4", "1", "1", "1", "1", "1", "1", "1/4", "1 3/4", NA, "2"] [RecipeIngredientParts] ["butter", "onion", "mushroom", "green pepper", "tomatoes", "garlic", "basmati rice", "turmeric", "saffron", "vegetable broth", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 299.1 [FatContent] 13.1 [SaturatedFatContent] 7.6 [CholesterolContent] 30.5 [SodiumContent] 88.9 [CarbohydrateContent] 41.5 [FiberContent] 2.9 [SugarContent] 3.1 [ProteinContent] 5.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a heavy saucepan or casserole, melt the butter over moderate heat. Add the onion, mushrooms and sliced green pepper and cook gently until they begin to soften. Stir in the tomato together with the garlic and cook for 2 minutes. Now add the rice and the turmeric or powdered saffron, and cook 2 minutes until grains are thoroughly coated with butter but not browned, stirring constantly. Pour in the broth (stock], sprinkle with salt and bring to a boil, stirring. Reduce the heat to low. Cover and simmer for approximately 20 minutes or until all the liquid has been absorbed and the rice is tender but still firm to the bite-- not mushy. Gently fluff the rice with a fork. Spoon onto a heated serving platter, being careful not to mash it, and sprinkle with chopped parsley.
[Name] Amber's Pumpkin Bread Pudding [AuthorId] 13593 [AuthorName] Amber of AZ [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2001-11-25T13:35:00Z [Description] Make and share this Amber's Pumpkin Bread Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Christmas", "Thanksgiving", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "4", "1/2", "2 1/4", "1/2", "1", "1/2", "4", "1/2", "1/4", "2"] [RecipeIngredientParts] ["eggs", "pumpkin pie spice", "milk", "sugar", "vanilla", "cinnamon", "all-purpose flour", "brown sugar", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 214.3 [FatContent] 8.0 [SaturatedFatContent] 4.2 [CholesterolContent] 123.0 [SodiumContent] 92.2 [CarbohydrateContent] 28.9 [FiberContent] 0.3 [SugarContent] 19.5 [ProteinContent] 6.2 [RecipeServings] nan [RecipeYield] 1 desert [RecipeInstructions] In a bowl beat together eggs, milk, sugar, vanilla, and cinnamon. In an ungreased 2- quart square baking dish toss together bread mixture. In a small bowl combine streusel topping ingredients untill mixture resembles coarse crumbs. Sprinkle over pudding before baking. Bankd in a 350 degree oven for 40- 45 minutes or till a knife inserted near the center comes out clean. Serve warm.
[Name] Tagen Ros Mo-amar [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2001-11-25T13:35:00Z [Description] Make and share this Tagen Ros Mo-amar recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Rice", "Meat", "Egyptian", "African", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "5", "1", "1/4", "1/2 - 1", NA] [RecipeIngredientParts] ["rice", "milk", "salt", "pepper", "butter", "lamb", "chicken"] [AggregatedRating] nan [ReviewCount] nan [Calories] 528.9 [FatContent] 20.0 [SaturatedFatContent] 12.4 [CholesterolContent] 59.3 [SodiumContent] 534.2 [CarbohydrateContent] 74.5 [FiberContent] 1.2 [SugarContent] 0.0 [ProteinContent] 11.4 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Wash the rice several times, and keep it in water for about ½ an hour. Pre-heat the oven, very high 500. Your oven may be less powerful. Therefore, it may take more time to cook. Grease a large (TALL because milk rise] oven pot with butter and put the remaining 4 OZ. (1 and 1/2 sticks] of butter in the pot. Then, put the pot in the hot oven until the all the butter is melted. Drain the water from the rice. Add one small spoon of Salt and 1/4 spoon of Pepper to the rice, and mix well. Put the rice in the oven pot and cover it with five cups of milk. The heat should be about 500, cook for fifteen minutes or until it start boiling. Reduce the heat to 300 for another 25 minutes or more. Check the rice with a knife every 5 minutes. If the knife contain rice, leave it for another 5 or 10 more minutes. Keep checking every 5 minutes until it is cooked and its face becomes brown. Optional: Boil for a few minutes, small pieces of Lam Meat OR Chicken, and add them to rice before you start cooking it. Can be eaten hot or cold. It tastes better to heat it before you eat it with tomato and cucumber salad.
[Name] HOUSKOVE KNEDLIKY (Bun-dumplings) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2001-11-25T13:36:00Z [Description] Make and share this HOUSKOVE KNEDLIKY (Bun-dumplings) recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Czech", "European", "Healthy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "2 -3", "1", "5"] [RecipeIngredientParts] ["farina", "water", "milk", "eggs", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 644.6 [FatContent] 7.6 [SaturatedFatContent] 2.8 [CholesterolContent] 114.3 [SodiumContent] 2072.2 [CarbohydrateContent] 118.1 [FiberContent] 3.3 [SugarContent] 3.9 [ProteinContent] 22.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] First, cut (old] buns, horns or white bread into small croutons. If fresh,toast or fry so they are crisp. Select the best farina or flour you can get. Mix water, milk, eggs, and salt, keep adding farina until dough is smooth and makes bubbles and doesn't stick to the bowl. Mix in croutons. Divide into 4 parts, form uplong ball dumplings. Let set for about 30 minutes. Place into salty boiling water, cook for about 25 minutes. Cut with string.
[Name] Red-Wine Wassail [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-11-25T13:36:00Z [Description] This is a great way to serve wassail for a group of good friends; the apples are a terrific addition but not necessary, and the recipe is easily halved. If you have leftover wassail, reheat it gently in the microwave. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Fruit", "Nuts", "Canadian", "European", "Vegan", "Winter", "Spicy", "Christmas", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "2/3", "2/3", "1/2", "2", "2", "24", "6", "18", NA] [RecipeIngredientParts] ["white sugar", "seedless raisin", "red wine", "cinnamon sticks", "cloves", "apples", "white sugar", "whole cloves"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 367.6 [FatContent] 3.3 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 9.6 [CarbohydrateContent] 56.9 [FiberContent] 2.6 [SugarContent] 48.8 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large saucepan or kettle, combine the apple juice, sugar, almonds and raisins; slowly stir in the red wine. Take a large piece of cheesecloth and place the cinnamon sticks and 24 whole cloves on it; with string, tie it up to make a small bundle and drop this into the red wine mixture. Heat slowly over low heat; don't let it boil. Meanwhile, make this unique garnish: stuff the centre of each apple with 3 tbsp sugar and stick each apple with a few whole cloves. Spray a baking dish with non-stick cooking spray and place the apples in it; bake, covered, at 350F for 45 minutes. Bake the apples about an hour or so before you want to serve the wassail. Pour the heated wassail into a large punch bowl, discarding the spice bag, and then add the baked apples; they are a treat for those still around when the wassail is gone!
[Name] Potatoes Again [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT2H30M [PrepTime] PT10M [TotalTime] PT2H40M [DatePublished] 2001-11-25T13:36:00Z [Description] Use up yesterday's potatoes in this tasty dish. You'll find yourself cooking potatoes just to make these leftovers in endless variations. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/75/0/picfUYCZ0.jpg" [RecipeCategory] Potato [Keywords] ["Vegetable", "Canadian", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Weeknight", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1/4", "1/4", "3 -4", "1/4", "1/2", "1/3"] [RecipeIngredientParts] ["potatoes", "sweet pepper", "onion", "garlic cloves", "chopped pimiento", "black olives", "feta cheese"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 139.0 [FatContent] 3.9 [SaturatedFatContent] 1.9 [CholesterolContent] 19.5 [SodiumContent] 255.5 [CarbohydrateContent] 22.5 [FiberContent] 2.5 [SugarContent] 3.6 [ProteinContent] 4.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Marinate all ingredients except the 1/3 cup cheese, in salad dressing for 2 hours. Put marinated mixture into medium hot frypan, cover, simmer for 20 minutes. Sprinkle with 1/3 cup cheese and cook a further 2 minutes. Serve hot.
[Name] Cauliflower Latkes [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-11-25T13:36:00Z [Description] Make and share this Cauliflower Latkes recipe from Food.com. [Images] character(0) [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "European", "Lactose Free", "Kosher", "Free Of...", "Hanukkah", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", NA, "1"] [RecipeIngredientParts] ["cauliflower", "matzo meal", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 1089.0 [FatContent] 114.2 [SaturatedFatContent] 15.7 [CholesterolContent] 211.5 [SodiumContent] 102.0 [CarbohydrateContent] 11.4 [FiberContent] 2.7 [SugarContent] 2.8 [ProteinContent] 8.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mash cauliflower. Combine with the rest of the ingredients. Form into pattties, and fry. Drain on paper towels.
[Name] Gourmet Mushroom Pate [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-11-25T13:36:00Z [Description] Make and share this Gourmet Mushroom Pate recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Canadian", "Free Of...", "Christmas", "< 60 Mins", "Stove Top", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1/2", "1/2", "1", "3", "1"] [RecipeIngredientParts] ["butter", "mushrooms", "salt", "lemon pepper", "thyme", "cayenne pepper", "half-and-half cream"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 677.8 [FatContent] 68.4 [SaturatedFatContent] 41.6 [CholesterolContent] 358.3 [SodiumContent] 1235.6 [CarbohydrateContent] 11.0 [FiberContent] 3.2 [SugarContent] 5.2 [ProteinContent] 12.6 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] In a skillet melt the butter over medium heat. Add mushrooms. Cook until the mushrooms are well browned and the liquid has cooked down (about 35 minutes]. Stir in the lemon pepper. thyme,cayenne& salt and remove from heat. Combine egg yolks with cream. Add 1/4 of the mushroom mixture to the egg yolks, stirring well. Combine yolk mixture with mushrooms in the skillet. Cook over low heat for 2-3 minutes. Remove from heat and pour into a 3 cup container. Chill& firm. Serve at room temperature with crackers or slices of French bread.
[Name] Fool Medemmas - Fava Beans [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-11-25T13:36:00Z [Description] Make and share this Fool Medemmas - Fava Beans recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Beans", "Vegetable", "Egyptian", "African", "Vegan", "Low Cholesterol", "Healthy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1 1/2", "1", "1/4", "1", NA, NA, NA, NA] [RecipeIngredientParts] ["fava beans", "onion", "tomatoes", "olive oil", "cumin powder", "parsley", "salt", "pepper", "red chili pepper"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 198.6 [FatContent] 5.8 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 12.7 [CarbohydrateContent] 28.8 [FiberContent] 7.5 [SugarContent] 5.2 [ProteinContent] 9.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Pour the beans into a pot and bring to a boil. Mix them well and add remaining. Bring to a boil again, then reduce to medium heat and cook for about 5 minutes. This dish is usually eaten with pita bread.
[Name] Mocha Chiffon Cake [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT1H10M [PrepTime] PT20M [TotalTime] PT1H30M [DatePublished] 2001-11-25T13:36:00Z [Description] Make and share this Mocha Chiffon 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/14/75/4/e1Ft2x3zQGGSEckxUagP_10152891549244940.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/75/4/picvpgdOm.jpg"] [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Canadian", "Kid Friendly", "Spring", "Summer", "Winter", "Christmas", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "3/4", "1 3/4", "1 1/2", "1", "1/2", "1/2", "6", "1", "6", "1/2", "2", "2", "1/3", "3", "1", NA] [RecipeIngredientParts] ["instant coffee powder", "instant coffee granules", "hot water", "all-purpose flour", "sugar", "baking powder", "salt", "vanilla extract", "cream of tartar", "sugar", "cocoa powder", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 558.7 [FatContent] 34.5 [SaturatedFatContent] 15.3 [CholesterolContent] 164.8 [SodiumContent] 283.9 [CarbohydrateContent] 58.4 [FiberContent] 2.1 [SugarContent] 37.1 [ProteinContent] 7.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For the cake: Dissolve coffee powder in hot water, cool to room temperature. In a large bowl, combine flour, sugar, baking powder and salt, stir until well mixed. Make a well in center, add oil, egg yolks, vanilla and cooled coffee. Beat with a wooden spoon until smooth. In a large bowl, beat egg whites and cream of tartar until stiff but not dry. Pour batter over egg whites, fold in carefully, adding grated chocolate towards the end. Spoon batter into ungreased 10 inch tube pan. Bake in a 325 degree oven for 60 to 70 minutes or until cake springs back when lightly touched. Turn pan upside down and let cake hang until cool. Remove from pan. Frost with cocoa whipped cream. For the whipped cream: In a medium bowl, combine whipping cream, sugar, cocoa powder and vanilla, stir to blend ingredients, but do not beat. Cover and refrigerate for 1 to 2 hours. Whip until soft peaks form. Frost cake. Garnish with chocolate curls.
[Name] Yam Latkes with Mustard Seeds and Curry [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-11-25T13:36:00Z [Description] These innovative latkes are great as a first course, side dish or entree. Serve them with chutney and yogurt. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Southwest Asia (middle East]", "Asian", "Indian", "European", "Kosher", "Free Of...", "Hanukkah", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1/2", "3", "1", "1", "2", "1", "1/4", "2", "8"] [RecipeIngredientParts] ["red bell pepper", "cornstarch", "garbanzo beans", "egg", "curry powder", "salt", "cilantro", "mustard seeds"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 170.5 [FatContent] 10.2 [SaturatedFatContent] 1.4 [CholesterolContent] 17.6 [SodiumContent] 315.1 [CarbohydrateContent] 17.4 [FiberContent] 2.9 [SugarContent] 0.5 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 12 latkes [RecipeInstructions] Combine yams and bell pepper in large bowl. Add cornstarch; toss to coat. Puree garbanzo beans in processor to coarse paste. Add egg, curry powder and salt and blend. Transfer mixture to small bowl. Mix in cilantro and mustard seeds. Stir garbanzo mixture into yam mixture. Preheat oven to 325°F. Place baking sheet in oven. Heat 6 tablespoons oil in large skillet over medium heat. Working in batches, drop 1 heaping tablespoon batter per pancake into hot oil. Using back of spoon, spread to 3-inch rounds. Cook until brown, about 3 minutes per side. Transfer to baking sheet in oven. Repeat with remaining batter, spooning off any liquid from surface of batter and adding more oil to skillet by tablespoonfuls as necessary. Serve hot.
[Name] Award-Winning Butter Tarts [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT20M [PrepTime] PT45M [TotalTime] PT1H5M [DatePublished] 2001-11-25T13:36:00Z [Description] Butter tarts are a Canadian tradition. Waaaay back in the 1970s, a national contest here in Canada concluded that these butter tarts, originating from Wilkie's Bakery in Orillia, Ontario, were the best. I certainly think so and it's the only recipe I use. Add a sprinkle of toasted walnuts when you add the raisins, if you wish, or use only walnuts if you don't like raisins. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/75/6/DSolhekRQmSkhscV4Btk_Award%20winning%20butter%20tarts%2014756-6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/75/6/picDqTtCy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/75/6/piccs9EMp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/75/6/picX2G1IL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/75/6/picG6LOLj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/75/6/58lg4yXQuKbz89MN24gA_15771608687334757021014510839315.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/75/6/pic4VKxsP.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/14756/inMW74JGTI77fuSUX4at_15771610903911088989993325176721.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/14756/Mi1AevcDQIm3HZzX5EWW_15770511502898874137695761333311.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/75/6/ryW58PIiSAWFQi2ETDFh_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/75/6/picCBYbJP.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/14756/oq78Bsh4RKe644uaBu5o_04B06607-8D13-4AC8-9472-9C000F425F55.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/75/6/Q1BhduveRNqDnPZHsLrv_Award%20winning%20butter%20tarts%2014756-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/75/6/CYmj2nTgTnCzAXwaEmAj_Award%20winning%20butter%20tarts%2014756-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/75/6/picAbfNnO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/75/6/pic16d6WH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/75/6/picG6QWJ1.jpg" ] [RecipeCategory] Pie [Keywords] ["Dessert", "Lunch/Snacks", "Canadian", "Low Protein", "Kid Friendly", "Potluck", "Christmas", "Weeknight", "For Large Groups", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] [NA, "1/2", "1/4", "1/4", "1", "1/2", "1", "1/2"] [RecipeIngredientParts] ["raisins", "butter", "brown sugar", "salt", "corn syrup", "egg", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 158.0 [Calories] 84.1 [FatContent] 3.2 [SaturatedFatContent] 1.9 [CholesterolContent] 19.2 [SodiumContent] 41.1 [CarbohydrateContent] 14.4 [FiberContent] 0.2 [SugarContent] 8.6 [ProteinContent] 0.6 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Prepare muffin pans by rolling out pie dough and cutting 4-inch (approx] circles; fit dough circles into muffin cups; set aside in fridge until ready to fill. In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes. In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt and corn syrup; stir well until sugar is dissolved and butter is creamed. Add egg and vanilla and mix well. Drain raisins. Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts. Bake at 400F for 15-20 minutes; filling will be lightly browned but still bubbling. Canadians fall into two camps about butter tarts and are quite loyal to their favourite type: runny or firm. I like runny-- the type that dribbles when you bite into one; if you like firm, bake them for the full 20 minutes, even adding another minute or two if you wish. Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.
[Name] Sunrise Cherry Pie [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT4H [TotalTime] PT4H [DatePublished] 2001-11-25T13:36:00Z [Description] Make and share this Sunrise Cherry Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Kid Friendly", "Kosher", "Weeknight", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "8", "1/2", "1", "1/4", "1", "1"] [RecipeIngredientParts] ["crushed pineapple", "cream cheese", "vanilla", "cherry pie filling", "powdered sugar", "graham cracker pie crust"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 373.7 [FatContent] 22.7 [SaturatedFatContent] 11.7 [CholesterolContent] 57.5 [SodiumContent] 223.8 [CarbohydrateContent] 40.1 [FiberContent] 0.9 [SugarContent] 15.5 [ProteinContent] 3.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Drain pineapple, reserving 2 tablespoons syrup. Combine reserved syrup, softened cream cheese, and vanilla, mixing until well blended. Add 1/4 cup pineapple and 1/2 cup pie filling; mix lightly. Gradually add sugar to cream, beating until stiff peaks form. Fold into cream cheese mixture. Pour into crust; top with remaining pineapple and pie filling. Chill several hours or overnight.
[Name] Meatballs - Slow Cooker/Crock Pot [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2001-11-25T13:36:00Z [Description] Make and share this Meatballs - Slow Cooker/Crock Pot recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Meat", "Southwestern U.S.", "Canadian", "European", "Kid Friendly", "Potluck", "Spicy", "Weeknight", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "1", "2", "1", "1/2 - 3/4", "1/2", "1", "3", "2", "1/4", "1/8", "3/4"] [RecipeIngredientParts] ["onion", "no-salt-added diced tomatoes", "no-salt-added tomato sauce", "no-added-salt tomato paste", "ground chicken", "ground turkey", "fresh parsley", "garlic cloves", "black pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 35.2 [FatContent] 1.0 [SaturatedFatContent] 0.3 [CholesterolContent] 8.1 [SodiumContent] 34.8 [CarbohydrateContent] 4.0 [FiberContent] 0.8 [SugarContent] 1.4 [ProteinContent] 2.8 [RecipeServings] nan [RecipeYield] 24 meatballs [RecipeInstructions] Combine onion, diced tomatoes, ½ cup reserved juice, tomato sauce, tomato paste, Italian seasoning, and jelly in slow cooker/crock pot. Cover and cook on LOW 3 to 4 hours or until onions are soft. During the last 30 minutes of cooking time, prepare meatballs. Combine chicken, breadcrumbs, egg white, parsley, garlic, salt and pepper in medium bowl. With wet hands form mixture into 12 to 16 meatballs. Spray medium nonstick skillet with cooking spray; heat over medium heat until hot. Add meatballs; cook about 8 to 10 minutes or until well browned on all sides. Add meatballs to the sauce in slow cooker; cook 1 to 2 hours or until meatballs are no longer pink in centers and are heated through. Serve with your favourite pasta or in submarine rolls.
[Name] Linguine with Ham [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2001-11-25T13:36:00Z [Description] Make and share this Linguine with Ham 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/14/75/9/pickJjm5j.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "European", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "4", "2", "1/2", "1", "1", "2", "1/2"] [RecipeIngredientParts] ["linguine", "butter", "margarine", "ham", "fresh mushrooms", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 428.4 [FatContent] 15.5 [SaturatedFatContent] 7.8 [CholesterolContent] 150.2 [SodiumContent] 1107.8 [CarbohydrateContent] 44.0 [FiberContent] 4.1 [SugarContent] 1.0 [ProteinContent] 26.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a 6-quart Dutch oven, cook linguines according to package directions. Drain, return to Dutch oven. Add butter, ham, and mushrooms. In a small bowl combine whipping cream and egg yolks; beat well. Slowly stir the egg mixture into the linguine, mixing well. Add 1/4 of the grated Parmesan cheese. Cook over medium heat until thickened, stirring gently. Spoon onto individual serving plates. Sprinkle with the remaining Parmesan cheese.
[Name] Feteer Bel Asaag (Pastry With Ground Meat) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-11-25T13:36:00Z [Description] Make and share this Feteer Bel Asaag (Pastry With Ground Meat) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Meat", "Egyptian", "African", "< 60 Mins", "Oven", "Refrigerator", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1 1/2", NA, "1/2", "1/2 - 1", "1", "1/2", "1"] [RecipeIngredientParts] ["onion", "olive oil", "water", "walnuts", "butter", "egg", "milk", "phyllo pastry sheet"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 314.8 [FatContent] 25.2 [SaturatedFatContent] 12.8 [CholesterolContent] 125.6 [SodiumContent] 182.5 [CarbohydrateContent] 3.5 [FiberContent] 0.3 [SugarContent] 1.1 [ProteinContent] 18.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Saute the onion in the oil until it changes color to dark yellow.", "Add the meat and brown it then add the water, salt and pepper and let it cook until all the water has evaporated.", "If you decide to use nuts add them at this time.", "This is called a3sag and it is used in makaronah felforn bilbashamel (pasta casserole].", "Open the Fillo dough package and divide the sheets in half (they are usually sheets of 10X20\" rectangles] you want to end up with 2 stacks of 10X10 sheets.", "In a greased 9x12x3\" baking dish layer 2 to 3 sheets at a time and sprinkle them with a few drops of the melted butter, and so on until you finish the first half of the sheets.", "Spread the meat and nut mixture on it and start doing the same thing with the other half of the sheets.", "Don't worry about spreading the butter on the sheets.", "When you finish with all the dough cut the feteer in 2X1\" squares with a sharp knife.", "Mix together the left-over melted butter, the egg and the milk and a pinch of salt (not much] beat it with fork.", "At this point, if you want, you can wrap the dish in plastic wrap and refrigerate until 1/2 hr before it is time to eat.", "Pour the egg mixture gently over the feteer and bake, uncovered, in a 375F oven for about 20 minutes or until the milk is absorbed and the feteer turns gold yellow." ]
[Name] Strawberry Banana Smoothie [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-11-25T13:36:00Z [Description] Make and share this Strawberry Banana Smoothie recipe from Food.com. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "Breakfast", "Strawberry", "Berries", "Fruit", "Vegan", "Toddler Friendly", "Kid Friendly", "Kosher", "< 15 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1", "1", "1"] [RecipeIngredientParts] ["soft tofu", "frozen strawberries", "banana", "vanilla-flavored soymilk"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 51.9 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.0 [CarbohydrateContent] 13.5 [FiberContent] 2.5 [SugarContent] 6.9 [ProteinContent] 0.6 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] "Blend all ingredients together until smooth, then serve."
[Name] Different Deviled Eggs [AuthorId] 20371 [AuthorName] Lennie [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-11-25T13:36:00Z [Description] Make and share this Different Deviled Eggs recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Canadian", "Kid Friendly", "Potluck", "< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["8", "1", "2", "1/2", NA] [RecipeIngredientParts] ["hard-boiled eggs", "cream cheese", "dry mustard"] [AggregatedRating] 4.5 [ReviewCount] 13.0 [Calories] 91.1 [FatContent] 7.6 [SaturatedFatContent] 3.9 [CholesterolContent] 121.6 [SodiumContent] 88.2 [CarbohydrateContent] 1.4 [FiberContent] 0.0 [SugarContent] 0.6 [ProteinContent] 4.2 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Peel eggs and halve lengthwise; place yolks in a mixing bowl and set whites aside. Mash yolks with the cream cheese, then add the relish and the dry mustard; substitute 2 tsp prepared yellow mustard if dry mustard powder is not available; stir well. Taste filling and add salt and pepper to taste. Fill whites, either with a teaspoon or get fancy and use a pastry bag with a star tip, and chill until serving. Traditional garnish is a sprinkling of paprika.
[Name] Crock Pot Barbecued Beef and Bean Soup [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT16H [PrepTime] PT10M [TotalTime] PT16H10M [DatePublished] 2001-11-25T13:36:00Z [Description] Make and share this Crock Pot Barbecued Beef and Bean Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Meat", "Lactose Free", "Kosher", "Free Of...", "Potluck", "Winter", "Weeknight", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1/8", "2", "6", "3/4"] [RecipeIngredientParts] ["dried great northern beans", "salt", "onion", "ground pepper", "short rib of beef", "water", "barbecue sauce"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 874.4 [FatContent] 56.2 [SaturatedFatContent] 24.2 [CholesterolContent] 114.9 [SodiumContent] 1119.8 [CarbohydrateContent] 53.1 [FiberContent] 15.9 [SugarContent] 3.7 [ProteinContent] 39.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients in the crock pot except for the barbecue sauce. Cover and cook on Low 10 to 16 hours. Before serving, remove short ribs and cut the meat from the bones. Return the meat to the crock pot. Stir in the barbecue sauce before serving.
[Name] Solo Sweet Onion Rice [AuthorId] 1634 [AuthorName] Bill Hilbrich [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-11-25T13:36:00Z [Description] A solo side dish of moist, and flavorful rice. Substituting 1/4 teaspoon of your favorite curry powder in place of the garlic will give the rice a rich glow and a more subtle flavor. Cooking is a Creative Sport. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/76/4/picNTfX3A.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/76/4/picyr7iDR.jpg"] [RecipeCategory] Rice [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/3", "1/3", "2/3"] [RecipeIngredientParts] ["olive oil", "garlic", "onion", "rice"] [AggregatedRating] 4.0 [ReviewCount] 9.0 [Calories] 317.2 [FatContent] 2.4 [SaturatedFatContent] 0.6 [CholesterolContent] 4.8 [SodiumContent] 232.2 [CarbohydrateContent] 63.1 [FiberContent] 1.9 [SugarContent] 4.8 [ProteinContent] 9.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Heat the olive oil in a small sauce pan that has a tight fitting cover.", "Add garlic and onion, and stir until the onion becomes transparent, but stop before the garlic starts to turn brown.", "Add rice and continue to sir until all the grains are coated in the olive oil.", "Add the chicken stock, lower the heat to barely on, and cover with a tight fitting lid.", "Keep pan over the low heat for exactly 15 minutes.", "Remove from the heat but Do NOT peek, and let the pan sit for another 10 minutes." ]
[Name] Mustard-Tarragon Burgers [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-11-25T13:36:00Z [Description] A nice change from everyday hamburgers. Grind your leftover holiday turkey and use it in this recipe. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Poultry", "Meat", "Canadian", "European", "Very Low Carbs", "High Protein", "Kid Friendly", "High In...", "Spicy", "Thanksgiving", "< 15 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1 1/2", "2", "1/2", "1/2"] [RecipeIngredientParts] ["ground turkey", "applesauce", "onions", "ground mustard", "tarragon leaf", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 181.3 [FatContent] 9.1 [SaturatedFatContent] 2.3 [CholesterolContent] 78.3 [SodiumContent] 68.4 [CarbohydrateContent] 2.4 [FiberContent] 0.4 [SugarContent] 0.2 [ProteinContent] 22.7 [RecipeServings] nan [RecipeYield] 14 ounces [RecipeInstructions] Preheat broiler or grill. Combine turkey or ground beef, applesauce, minced onion, mustard, tarragon and pepper in large bowl. Mix well and shape into 4 patties. Place patties on lightly greased broiler pan or grill and cook 5 minutes on each side or until turkey burgers are no longer pink in center. Serve on whole-wheat hamburger buns topped with lettuce and tomato slices, if desired.
[Name] Apple Cranberry Mold [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-11-25T13:36:00Z [Description] Make and share this Apple Cranberry Mold recipe from Food.com. [Images] character(0) [RecipeCategory] Gelatin [Keywords] ["Dessert", "Apple", "Fruit", "Kid Friendly", "Kosher", "Winter", "Christmas", "Hanukkah", "Thanksgiving", "< 15 Mins", "Refrigerator", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1 1/2"] [RecipeIngredientParts] ["apple cider", "cherry gelatin", "reduced-calorie cranberry juice cocktail"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 29.1 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.9 [CarbohydrateContent] 7.2 [FiberContent] 0.1 [SugarContent] 6.8 [ProteinContent] 0.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Stir boiling juice into gelatin in large bowl 2 minutes or until completely dissolved. Stir in cranberry juice. Pour into 4-cup mold. Refrigerate 4 hours or until firm. Unmold. To Unmold: Dip pan in warm water for about 15 seconds. Gently pull gelatin from around edges with moist fingers. Place moistened serving plate on top of pan. Invert pan and plate; holding pan and plate together, shake slightly to loosen. Gently remove pan and center dessert on plate.
[Name] smoked salmon bruschetta [AuthorId] 15385 [AuthorName] stephanie [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2001-11-25T13:36:00Z [Description] Make and share this smoked salmon bruschetta recipe from Food.com. [Images] character(0) [RecipeCategory] Christmas [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "2", "4", "4", "2", "8", "1", "1/4", NA] [RecipeIngredientParts] ["pine nuts", "tomatoes", "smoked salmon", "mozzarella cheese", "olive oil", "garlic", "fresh basil", "black pepper"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 586.1 [FatContent] 22.7 [SaturatedFatContent] 6.1 [CholesterolContent] 29.3 [SodiumContent] 1196.5 [CarbohydrateContent] 70.7 [FiberContent] 4.9 [SugarContent] 2.5 [ProteinContent] 24.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oven to broil. In a small bowl, mix pine nuts, tomatoes, cheese, salmon and olive oil. Add pepper to taste. Toast bread in the oven. Take out of the oven and rub each one with the garlic. Put some bruschetta mix on each slice of bread. Add basil. Serve.
[Name] Brandy Snap Baskets [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT12M [PrepTime] PT30M [TotalTime] PT42M [DatePublished] 2001-11-25T13:36:00Z [Description] Make and share this Brandy Snap Baskets recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "90", "1/3", "1/2"] [RecipeIngredientParts] ["golden syrup", "butter", "brown sugar", "plain flour"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 333.0 [FatContent] 18.3 [SaturatedFatContent] 11.5 [CholesterolContent] 48.1 [SodiumContent] 146.5 [CarbohydrateContent] 42.4 [FiberContent] 0.4 [SugarContent] 22.1 [ProteinContent] 1.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine first three ingredients and cook for 1 1/2-2 minutes on HIGH until melted. Stir in plain flour. Preheat oven to 180deg C. Spoon a quarter of the mixture into a greased 20 cm round cake tin. Bake on low rack for 8 minutes on CONVECTION at 180Deg C. Allow to cool slightly. Turn out onto a small mould and shape into baskets. Continue to make baskets with remaining mixture. Fill baskets with ice cream and raspberries.
[Name] Chicken in Creamy White Sauce-EASY [AuthorId] 22893 [AuthorName] karen2 [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2001-11-25T13:36:00Z [Description] My roommate in college could cook one recipe, and this was it. It is incredible. Everyone who has ever had it loves it. Also, it is amazingly easy--4 ingredients, no prep, just mixing in 1 dish. Make lots of rice, you will want to eat just the sauce over rice-TRUST ME! Great left overs. I always use extra sherry-it cooks off. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Meat", "Very Low Carbs", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["6", "2", "16", "1/2"] [RecipeIngredientParts] ["chicken breasts", "sour cream", "sherry wine"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 758.2 [FatContent] 52.6 [SaturatedFatContent] 21.6 [CholesterolContent] 201.4 [SodiumContent] 1297.7 [CarbohydrateContent] 14.4 [FiberContent] 0.0 [SugarContent] 6.6 [ProteinContent] 50.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine Soup, Sour Cream in a large baking dish. Mix in Sherry until smooth. Wash and dry chicken. Submerge chicken in mixture. Put in 350 oven for app. 45 minutes, or until bubbling and edge of sauce barely brown. Serve over white rice with lots of sauce and asparagus.
[Name] Chocolate Self-Saucing Pudding [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-11-25T13:36:00Z [Description] Make and share this Chocolate Self-Saucing Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["60", "1 1/2", "1/2", "1/4", "3/4", "1", "1", "1/3", "2"] [RecipeIngredientParts] ["butter", "self-raising flour", "caster sugar", "cocoa powder", "milk", "vanilla essence", "brown sugar", "cocoa powder", "boiling water"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 638.0 [FatContent] 15.9 [SaturatedFatContent] 9.8 [CholesterolContent] 38.5 [SodiumContent] 730.2 [CarbohydrateContent] 122.4 [FiberContent] 5.4 [SugarContent] 78.4 [ProteinContent] 8.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place butter in a Pyrex pudding bowl. Melt for 45 seconds on HIGH. Stir in flour, sugar, cocoa, milk and vanilla. Beat until smooth. Combine brown sugar and extra cocoa. Sprinkle over pudding mixture. Pour boiling water over the mixture. Cook for 12-13 minutes on MEDIUM. Allow to stand for 5 minutes before serving. Serve hot with ice cream.
[Name] 3-Cheese Garden Pizza [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-11-25T13:36:00Z [Description] Make and share this 3-Cheese Garden Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "European", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "2", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["tomatoes", "zucchini", "onion", "mushroom", "garlic", "mozzarella cheese", "cheddar cheese", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 335.5 [FatContent] 23.5 [SaturatedFatContent] 14.4 [CholesterolContent] 76.4 [SodiumContent] 606.2 [CarbohydrateContent] 9.2 [FiberContent] 1.8 [SugarContent] 4.3 [ProteinContent] 23.1 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400. Roll out pizza crust onto 15-inch Baking Stone using Dough and Pizza Roller. Bake crust 5-7 minutes or until lightly browned. Meanwhile, prepare your vegetables. Finely slice tomato, zucchini and onion using Grater-Slicer. Thinly slice mushrooms using Egg Slicer. Press garlic over par-baked crust with Garlic Press; spread with Skinny Scraper. Cover crust with Mozzarella cheese and Cheddar cheese. Top cheese with sliced tomato; sprinkle with seasoning. Layer zucchini, onion and mushrooms over tomatoes. Grate Parmesan cheese over top using Cheese Grater. Bake an additional 15-18 minutes. If desired, pass Magic Mop over pizza to absorb excess oil.
[Name] Smooth Herbed Meatloaf [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H10M [PrepTime] PT25M [TotalTime] PT1H35M [DatePublished] 2001-11-25T13:36:00Z [Description] Make and share this Smooth Herbed Meatloaf recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Vegetable", "Meat", "Southwestern U.S.", "Canadian", "European", "Kid Friendly", "Potluck", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/4", "1/4", "2", "4", "1", "4", "1/4", "1", "1 1/2", "1", "1/2", "1/2", "1", NA] [RecipeIngredientParts] ["olive oil", "mushroom", "onion", "carrot", "celery", "no-added-salt tomato paste", "no-salt-added tomato sauce", "Angostura low-sodium worcestershire sauce", "garlic", "green pepper", "quick-cooking oats", "egg", "dried rosemary", "dried thyme leaves", "habanero pepper", "black pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 169.5 [FatContent] 8.5 [SaturatedFatContent] 2.8 [CholesterolContent] 60.1 [SodiumContent] 58.8 [CarbohydrateContent] 9.0 [FiberContent] 1.6 [SugarContent] 2.3 [ProteinContent] 13.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°. Heat oil in large skillet. Sauté mushrooms, onion, carrot, celery, jalapeno and green pepper until soft. Add garlic and sauté one minute more. In large mixing bowl, combine beef, oats, 2 tbsp. tomato paste, egg, Worcestershire sauce, rosemary, thyme and pepper. Add vegetable mixture from skillet and combine thoroughly. Put mixture in loaf pan. Bake one hour, basting with 4 oz tomato sauce after 30 minutes. Let stand 10 minutes before slicing.
[Name] Crock Pot Curried Lentil Soup [AuthorId] 6702 [AuthorName] Jennifer Michele [CookTime] PT6H [PrepTime] PT15M [TotalTime] PT6H15M [DatePublished] 2001-11-25T13:36:00Z [Description] Serve this with crusty rolls for a satisfying winter or fall meal, or use it as a side dish with sandwiches. I am not a big lentil OR soup fan, yet I really enjoyed this soup. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/77/3/pic8Oztzi.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Lentil", "Beans", "Vegan", "Summer", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1 1/2", "6", "1", "1", NA] [RecipeIngredientParts] ["onion", "curry powder", "lentils", "chopped tomatoes", "salt"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 143.3 [FatContent] 7.3 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 6.9 [CarbohydrateContent] 15.5 [FiberContent] 5.6 [SugarContent] 4.1 [ProteinContent] 5.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Heat oil in skillet over medium high heat.", "Add onion and cook until translucent.", "Add curry, stir and cook for 1-2 minutes.", "(you should be able to smell the curry flavors when it is ready] Add some of the stock to the pan to deglaze.", "Pour the contents of the pan, and the rest of the stock into a crock pot.", "Add the lentils to the pot.", "Cover and cook on low for 6 hours.", "Before serving, puree some of the lentils to give the soup some body, and add the tomato and any salt that you wish." ]
[Name] Spinach-Shrimp Dip [AuthorId] 20371 [AuthorName] Lennie [CookTime] nan [PrepTime] PT3H [TotalTime] PT3H [DatePublished] 2001-11-25T13:36:00Z [Description] Last summer I created this variation on the classic Knorr Spinach Dip ... and it was gone in a flash. Try it; it's really yummy. Don't expect any to be left. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Canadian", "Potluck", "Weeknight", "No Cook", "Refrigerator", "Beginner Cook", "Small Appliance", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "4", "2", "1"] [RecipeIngredientParts] ["frozen spinach", "low-fat sour cream", "mayonnaise", "horseradish", "water chestnuts", "red onions", "baby shrimp"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 160.3 [FatContent] 3.9 [SaturatedFatContent] 1.8 [CholesterolContent] 8.0 [SodiumContent] 506.8 [CarbohydrateContent] 26.9 [FiberContent] 4.0 [SugarContent] 1.7 [ProteinContent] 5.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Thaw the spinach, then squeeze out as much water as possible. Combine spinach, sour cream, mayonnaise and horseradish in a mixing bowl; you can also do this in a food processor if you like a more pureed consistency (I often do it by hand, or do it VERY CAREFULLY in the food processor so as not to over-process]. Stir in the dry soup mix, the chopped water chestnuts and the onion; stir well. Refrigerate for at least 2 hours to let flavours meld. Before serving, stir shrimp into dip mixture. Cut off the top of the loaf of bread and hollow it out, reserving the lid and the inner bread chunks to serve alongside. Fill hollowed bread shell with dip and serve with the bread, cut into chunks, along with an assortment of crackers and carrot sticks. People are drawn to this; watch it disappear!
[Name] Caramelized Canned Potatoes [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT6M [PrepTime] PT6M [TotalTime] PT12M [DatePublished] 2001-11-25T13:36:00Z [Description] This is a great fast shortcut and the potatoes are excellent. I do this recipe to serve with roast pork, goose or chicken. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/77/5/picoxgjMQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/77/5/pico5Tjig.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Danish", "Scandinavian", "European", "Free Of...", "Christmas", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/2"] [RecipeIngredientParts] ["small potatoes", "butter", "brown sugar", "brown sugar substitute"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 234.0 [FatContent] 5.9 [SaturatedFatContent] 3.7 [CholesterolContent] 15.3 [SodiumContent] 58.4 [CarbohydrateContent] 44.6 [FiberContent] 2.7 [SugarContent] 27.8 [ProteinContent] 2.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Drain your potatoes well. Melt butter in a skillet. Stir in the brown sugar and heat, stirring until it bubbles. Wait until it turns brown and starts to caramelize. Add potatoes and cook 3-5 minutes (until heated through], stirring constantly. Serve.
[Name] Paella [AuthorId] 10216 [AuthorName] Samuel Holden [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-11-25T13:36:00Z [Description] Traditional Valencian Paella... Use short grain, round rice. Paella, pudding or rissotto rice. If it goes crispy or slightly burnt on the bottom dont worry, this is quite normal and very tasty...Its called Socarrat or socarraet in Valencia. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Rice", "Vegetable", "Meat", "Spanish", "European", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["600", "1 1/2", "375", "2", "2", "2", "3 -5", "1", "1/2", "2"] [RecipeIngredientParts] ["rice", "chicken", "rabbit", "green peppers", "tomatoes", "olive oil", "garlic", "broad bean", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1475.3 [FatContent] 41.5 [SaturatedFatContent] 10.7 [CholesterolContent] 179.7 [SodiumContent] 291.8 [CarbohydrateContent] 199.8 [FiberContent] 6.8 [SugarContent] 4.6 [ProteinContent] 67.9 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] In a paella pan or large heavy skillet heat the oil and the garlic. Add the meat and let it absorb some of the garlic flavor, until it's slightly golden (the meat that is]. Remove the meat and boil along with the water and the beans until tender. Fry the peppers and set them aside. You should still have quite a lot of oil in the pan, if not, add more. Add the rice and stir on a high heat for 1 minute. Add the meat and the liquid it's been simmering in. Stir once, scraping the bottom well. Cook rice for 10 minutes and add the peppers. Cook for a further 10 minutes or until all the liquid has been absorbed. Test the rice, if undercooked, add a little more boiling water and repeat the process. When rice is cooked, turn off the heat and cover with a clean cloth and let it stand for 10 minutes. Serve with a quarter of a lemon per plate and some ali-oli.
[Name] Cheese & Olive Bruschetta [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-11-25T13:36:00Z [Description] I've never had anyone turn these down. They are so easy to make and the results are always good. Try these after the game or after a winter outdoors event. I have been told that the recipe was originally from a Company's Coming cook book- I am not sure where I found it. I love Company's Coming cookbooks so that is likely where I saw it. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/77/7/picbx1fgD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/77/7/pic1xOhcH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/77/7/pictunExc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/77/7/picEmR0HT.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "Canadian", "European", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "2", "1/4", "1/4", "1", "1/4", NA, "1", "1/3"] [RecipeIngredientParts] ["mayonnaise", "mozzarella cheese", "tomatoes", "black olives", "parmesan cheese", "oregano", "basil", "pepper", "baguette", "butter"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 155.0 [FatContent] 4.5 [SaturatedFatContent] 2.4 [CholesterolContent] 10.5 [SodiumContent] 274.5 [CarbohydrateContent] 22.8 [FiberContent] 1.1 [SugarContent] 1.3 [ProteinContent] 6.1 [RecipeServings] nan [RecipeYield] 26 Baguettes apprx [RecipeInstructions] Mix the first 8 ingredients (this can be done the day ahead and refrigerated]. Cut the baguette into 1\" slices. Butter one side. Arrange on a cookie sheet, buttered side up. Divde the Mixture among the slices and spread. Bake in 350f oven for about 15 minutes and the cheese has melted.
[Name] Roasted Pumpkin and Sweet Potato Soup [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H15M [PrepTime] PT20M [TotalTime] PT1H35M [DatePublished] 2001-11-25T13:36:00Z [Description] A great soup that is very seasonal, and makes for an excellent presentation. Get ready to serve this and stand back for the ooooohs of admiration. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/77/8/pic1YjxDA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/77/8/14778.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Kosher", "Potluck", "Winter", "Christmas", "Hanukkah", "Thanksgiving", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "2 1/2", "2", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["sweet potato", "shallots", "cayenne pepper", "curry powder", "turmeric", "pumpkin pie spice", "salt", "fresh ground pepper"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 130.4 [FatContent] 5.6 [SaturatedFatContent] 1.1 [CholesterolContent] 4.5 [SodiumContent] 816.4 [CarbohydrateContent] 15.8 [FiberContent] 1.7 [SugarContent] 3.9 [ProteinContent] 4.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Slice pumpkin in half and remove the seeds and strings. Season with salt and freshly ground pepper to taste, and wrap in aluminum foil. Use a fork to create vent holes all around the sweet potato. Wrap the sweet potato in foil and place with the pumpkin on a foil-lined baking sheet. Roast for one hour and ten minutes, or until both the pumpkin and the sweet potato are tender enough to pierce easily with a fork. Remove the pumpkin and sweet potato from the oven and allow to cool. Remove the skin from the shallots and dice them finely. Heat the vegetable oil in a sautª pan over a medium flame. \"Sweat\"the shallots by covering with foil and then topping the pan with a close-fitting lid. After 1-2 minutes, remove the cover and foil, and add the curry powder. Saute for an additional minute, then remove from heat. Scoop the flesh from both the pumpkin and the sweet potato and place in a food processor. Add the curried shallots, the remaining spices, and one cup of the chicken stock. Puree until smooth. Thin with the remaining chicken stock until the desired consistency is reached. Serve hot, garnished with chervil, if desired.
[Name] Crabmeat Canapes [AuthorId] 23903 [AuthorName] Edgardo CADIAC [CookTime] PT8M [PrepTime] PT20M [TotalTime] PT28M [DatePublished] 2001-11-25T13:36:00Z [Description] Make and share this Crabmeat Canapes recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Crab", "Broil/Grill", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["15", "8", "1", "1", "1/2", "1/2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["onion", "cheddar cheese", "yogurt", "curry", "salt", "white pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 12.9 [FatContent] 0.7 [SaturatedFatContent] 0.4 [CholesterolContent] 3.8 [SodiumContent] 63.7 [CarbohydrateContent] 0.3 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 60 canapes [RecipeInstructions] Take out the crust from de sliced bread. Stir together all the ingredients indicated for the mix. Cut the bread in four pieces in diagonal. Spread the crab meat mixture on each piece. Broil until golden.
[Name] Shari Lewis's No-Fry Latkes [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-11-25T13:36:00Z [Description] Make and share this Shari Lewis's No-Fry Latkes recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "European", "Low Cholesterol", "Healthy", "Kosher", "Hanukkah", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "2", NA, "1/2", NA] [RecipeIngredientParts] ["russet potatoes", "onion", "toasted wheat germ", "ground pepper", "salt"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 53.3 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 93.5 [CarbohydrateContent] 9.2 [FiberContent] 1.7 [SugarContent] 0.7 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 14 latkes [RecipeInstructions] Preheat oven to 425 deg F. In a large bowl, thoroughly mix all ingredients into a batter. Coat two baking sheets with oil spray. Drop 1/4-cup cupfuls of batter onto the prepared sheets; press the pancakes down with the back of your dampened hand. Bake 15 minutes; then turn and bake 10 minutes longer, or until latkes are browned all over (but not blackened at edges]. Serve with applesauce or sour cream.
[Name] Cheesy Mashed Potatoes [AuthorId] 16280 [AuthorName] Raygan Earl [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-11-25T13:36:00Z [Description] Make and share this Cheesy Mashed Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA, NA] [RecipeIngredientParts] ["mashed potatoes", "sour cream", "cream cheese", "cheddar cheese"] [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] 6.0 [RecipeYield] nan [RecipeInstructions] ["This recipe is pretty simple.", "preheat oven to 350 degrees F.", "Prepare the mashed potatoes according to the package directions.", "in the same pot add cream cheese to taste (I usually add 3oz], sour cream (again to taste], plus whatever other flavor you wish to add.", "So far i have tried onions and garlic.", "It should be smooth and creamy, if it is too wet, add more potato flakes.", "Pour mixture into a casserole dish.", "Grate Cheddar cheese and sprinkle on top of potato mix.", "Bake in the oven for about 30 min or until the potatoes start to bubble and pull away from the sides of the dish serve hot." ]
[Name] Chicks Dig It [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2001-11-25T13:36:00Z [Description] Created in a basement bar in Rockville, MD. Can also be served up in a martini glass. the chicks will dig it. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "3/4", NA, NA] [RecipeIngredientParts] ["vodka", "triple sec", "cranberry juice", "ginger ale"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 104.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.5 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] "Pour over ice filled glass shake enjoy!"
[Name] Down Home Beef Stew [AuthorId] 12832 [AuthorName] Lisa Barnes [CookTime] PT2H [PrepTime] PT2H [TotalTime] PT4H [DatePublished] 2001-11-25T13:36:00Z [Description] My husband and I made this recipe for friends one night on short notice. It is hot and filling and full of vegetables on a cold winter night. We make this on a Friday night for the weekend if guests are coming over. [Images] character(0) [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Vegetable", "Meat", "Canadian", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "5", "1", "1", "2", "2", "1", "1", "1", NA, NA, "1/2", "3", "3", "3", "1", "1", "1", "3", "1", "1"] [RecipeIngredientParts] ["flour", "bay leaves", "water", "Worcestershire sauce", "oregano", "basil", "salt", "pepper", "dry red wine", "potatoes", "carrots", "celery ribs", "onion", "sweet potato", "turnip", "parsnips", "peas", "corn"] [AggregatedRating] nan [ReviewCount] nan [Calories] 293.1 [FatContent] 4.2 [SaturatedFatContent] 1.6 [CholesterolContent] 48.4 [SodiumContent] 320.2 [CarbohydrateContent] 41.3 [FiberContent] 6.5 [SugarContent] 7.1 [ProteinContent] 22.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In large stew pot or soup pot brown the beef with flour, onion soup, bovril, Worcestershire, garlic salt, oregano and basil. Once the beef is browned add the bay leaves and the water. Stir and simmer while preparing the vegetables (about 45 minutes]. Peel and cube all vegetables into bite-size bits and add to pot all at once. Stir in so well covered. Add 1/2 cup wine and stir. Add water to pot till all vegetables are covered and there is enough juice for dipping. Cook over low heat for about and hour till vegetables are tender. Serve with fresh parmesan cheese and French bread. Makes about 12 servings.
[Name] Sun-Dried Tomato Pesto [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-11-25T13:36:00Z [Description] Make and share this Sun-Dried Tomato Pesto 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/14/78/4/picUWGtiP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/78/4/picgXEpgb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/78/4/picS9XG1W.jpg"] [RecipeCategory] Sauces [Keywords] ["Spreads", "High Protein", "Kosher", "Free Of...", "High In...", "< 15 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/4", "1/4", "1/4", "2", NA] [RecipeIngredientParts] ["sun-dried tomatoes", "parmesan cheese", "extra virgin olive oil", "fresh basil leaf", "fresh parsley leaves", "garlic cloves", "fresh ground pepper"] [AggregatedRating] 5.0 [ReviewCount] 27.0 [Calories] 150.5 [FatContent] 10.8 [SaturatedFatContent] 3.2 [CholesterolContent] 11.0 [SodiumContent] 475.3 [CarbohydrateContent] 8.4 [FiberContent] 1.8 [SugarContent] 5.2 [ProteinContent] 6.9 [RecipeServings] 8.0 [RecipeYield] 2 cups [RecipeInstructions] Process all the ingredients in a food processor fitted with the metal blade until the mixture forms a coarse paste. (The pesto can be stored in an airtight container and refrigerated for up to 1 month].
[Name] Shahi Anjeer Tukde [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT5M [PrepTime] PT30M [TotalTime] PT35M [DatePublished] 2001-11-25T13:36:00Z [Description] This is sooo simple and so tasty. You'll love this!! It's great in the winter months or whenever its cold outside:) This is also made for DIWALI:) [Images] character(0) [RecipeCategory] Asian [Keywords] ["Indian", "< 60 Mins"] [RecipeIngredientQuantities] ["15", "1/3", "1", "1/2", "100", NA] [RecipeIngredientParts] ["dried figs", "ghee", "cardamom powder", "saffron strand"] [AggregatedRating] nan [ReviewCount] nan [Calories] 214.5 [FatContent] 7.0 [SaturatedFatContent] 4.1 [CholesterolContent] 16.4 [SodiumContent] 6.5 [CarbohydrateContent] 40.6 [FiberContent] 6.3 [SugarContent] 30.2 [ProteinContent] 2.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Blanch the figs in boiling water for 2 minutes. Drain and puree. Combine fig puree, chopped dry fruits, ghee, cardamom powder, khoya and saffron to make a soft dough. Roll out into a rectangle of 100mm X 75mm. Cut into squares of diamond shapes.
[Name] Babki With Custard Filling [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-11-25T13:36:00Z [Description] Make and share this Babki With Custard Filling recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "2", "2", "1/2", "1/2"] [RecipeIngredientParts] ["butter", "sugar", "flour", "eggs", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 986.8 [FatContent] 71.0 [SaturatedFatContent] 43.8 [CholesterolContent] 318.2 [SodiumContent] 469.2 [CarbohydrateContent] 82.7 [FiberContent] 1.1 [SugarContent] 50.3 [ProteinContent] 8.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Beat butter to a foam. Add sugar and eggs, beat well. Blend in flour. Cook egg yolks, cream, and sugar in double boiler until thick. Butter cup cake tins and dust with bread crumbs. Line tins with dough, fill with cooked custard and cover with dough. Bake in 350 F oven for 25 minutes.
[Name] Stained Glass Cookie Pops [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-11-25T13:36:00Z [Description] Make and share this Stained Glass Cookie Pops 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/14/78/7/picsrT4c9.jpg" [RecipeCategory] Candy [Keywords] ["Dessert", "Cookie & Brownie", "Healthy", "Kid Friendly", "Kosher", "Christmas", "Hanukkah", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1/3", "1/3", "1", "3", "1/2", "2/3", NA] [RecipeIngredientParts] ["vegetable shortening", "sugar", "egg", "flour", "salt", "honey"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 249.2 [FatContent] 6.4 [SaturatedFatContent] 1.8 [CholesterolContent] 17.6 [SodiumContent] 7.2 [CarbohydrateContent] 45.0 [FiberContent] 0.9 [SugarContent] 21.2 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] 12 cooikes [RecipeInstructions] Preheat oven to 375 F degrees. Line cookie sheets with foil. Measure first 6 ingredients into the bowl. Mix til a soft dough is formed. Divide dough into 12 pieces. OUTLINES FOR COOKIES: Roll the dough between hands making snake shapes about 1/4- inch thick. Place rope on prepared cookie sheet and form into a design. (Shapes like dreidles, Jewish stars, etc... for Chanukah, X-mas trees, ornaments for Christmas]. NOTE: Be sure dough ends are completely pinched together as these will form the outline of the stained glass picture. Sprinkle the crushed candies inside the dough outlines, filling the spaces completely and heaping slightly. Carefully insert a craft stick into cookie, forming a \"lollipop\". Bake in oven for 8 to 10 minutes, watching carefully. Remove cookie sheets from oven and place on counter to cool. When cooled, gently peel off foil from each cookie pop. You will have created a beautiful created a stained glass effect! Wrap each cookie pop in plastic wrap. For gift giving, tie with a colorful ribbon. These cookies can easily be made by children (with careful supervision].
[Name] Kool-Aid Play Dough [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-11-25T13:40:00Z [Description] I used to make this for my daughters when they were little. It's non-toxic and the gunk washes out easily. Adults have just as much fun, if not more. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/78/8/nJeScLOETgixzDOvjf05_1493594035802970606448.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/78/8/picO1dZRw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/78/8/pic9HKej2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/78/8/picgwdvHH.jpg" ] [RecipeCategory] Kid Friendly [Keywords] ["Household Cleaner", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1/2", "2", "2", "3"] [RecipeIngredientParts] ["flour", "salt", "boiling water"] [AggregatedRating] 5.0 [ReviewCount] 48.0 [Calories] 1498.2 [FatContent] 43.9 [SaturatedFatContent] 5.8 [CholesterolContent] 0.0 [SodiumContent] 56607.2 [CarbohydrateContent] 238.5 [FiberContent] 8.4 [SugarContent] 0.8 [ProteinContent] 32.3 [RecipeServings] nan [RecipeYield] 1 batch dough [RecipeInstructions] Mix flour, salt, Kool-Aid until blended. Add oil to boiling water, mix with spoon until cool enough to knead. Continue kneading until color is blended. Store in air tight bag or container in the refrigerator.
[Name] Pumpkin Pie Dessert [AuthorId] 9813 [AuthorName] Mammabear [CookTime] PT20M [PrepTime] PT45M [TotalTime] PT1H5M [DatePublished] 2001-11-25T13:41:00Z [Description] I mixed a couple recipes and just tried when I was trying to make a lot of pumpkin stuff the year I had planted too many. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Thanksgiving", "Weeknight", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "1 1/2", "1/2", "2", "1 1/2", "1", "1", "2", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["margarine", "butter", "flour", "Philadelphia Cream Cheese", "powdered sugar", "Cool Whip", "milk", "instant vanilla pudding", "pumpkin", "canned pumpkin", "ground cinnamon", "ground ginger", "ground cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 281.1 [FatContent] 17.1 [SaturatedFatContent] 6.8 [CholesterolContent] 26.7 [SodiumContent] 319.1 [CarbohydrateContent] 29.1 [FiberContent] 0.8 [SugarContent] 18.6 [ProteinContent] 4.0 [RecipeServings] nan [RecipeYield] 1 nine x thirteen pan [RecipeInstructions] Mix margarine, flour,& nuts together. Pat into a 9x13 pan. Bake for 20 minutes at 350 degrees. (Should be golden brown or lighter]. Let cool. Blend cream cheese, powdered sugar, and cool whip together and put on cooled crust. Let set while making topping. Beat together the milk, pudding, pumpkin,& spices. Put on top of cream layer, chill. May be served with whipped cream on top.
[Name] Scalloped Potatoes with Sun-Dried Tomato Pesto [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2001-11-25T13:52:00Z [Description] I saw this demonstrated on the Oprah show and I knew I had to try these out. Oprah was writhing with pleasure while she described these, and now I know why! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/79/0/14790.jpg" [RecipeCategory] Potato [Keywords] ["Cheese", "Vegetable", "Kosher", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", NA, NA, "2", "2", "1", "2"] [RecipeIngredientParts] ["yukon gold potatoes", "sun-dried tomato pesto", "salt", "black pepper", "sharp cheddar cheese", "fresh basil", "fresh marjoram", "fresh parsley"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 262.5 [FatContent] 9.5 [SaturatedFatContent] 6.0 [CholesterolContent] 29.7 [SodiumContent] 182.8 [CarbohydrateContent] 34.7 [FiberContent] 3.1 [SugarContent] 1.6 [ProteinContent] 10.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Position a rack in the center of the oven and preheat to 400ÿF. Lightly oil an 11 © x 8-inch (2-quart] baking dish. Bring a large pot of lightly salted water to a boil over high heat. Peel the potatoes and cut into 1/8-inch-thick rounds (a mandoline or food processor does the quickest work]. Add to the boiling water and cook until barely tender, about 8 minutes. Drain and toss with the pesto to coat evenly. Season to taste with salt and pepper. Layer half of the potatoes in the dish, sprinkle with one third of the cheese, and sprinkle with basil. Continue until you have 3 layers, finishing with cheese. Pour in the hot broth. Cover tightly with aluminum foil. Bake for 30 minutes. Uncover and continue to bake until the cheese is bubbling and starting to brown, about 15 minutes. Serve hot, sprinkled with parsley.
[Name] Drstkova Polevka (Tripe Soup) [AuthorId] 24269 [AuthorName] GarlicLover [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2001-11-25T13:53:00Z [Description] Make and share this Drstkova Polevka (Tripe Soup) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Beef Organ Meats", "Vegetable", "Meat", "Czech", "European", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "5", "4", "1", "1", NA, "1", "1", "1", NA, NA, NA] [RecipeIngredientParts] ["tripe", "flour", "carrot", "garlic clove", "celery root", "pepper", "marjoram", "ginger", "parsley", "salt", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 88.3 [FatContent] 2.9 [SaturatedFatContent] 1.0 [CholesterolContent] 91.9 [SodiumContent] 80.3 [CarbohydrateContent] 5.2 [FiberContent] 0.5 [SugarContent] 0.5 [ProteinContent] 9.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Wash tripe well in cold water, cook 1/2 hour, wash again. In fresh cold water add salt, roots, carrot, parsley and celery cut in circles. Ad smoked meat and tripe, cook until tender. Cut up tripe in small noodles and cut meat in small pieces. Make very light browned flour with a piece of butter and 4 tablespoon of flour. Put soup into browned flour, ad mashed garlic, pepper, marjoram, chopped parsley, ginger. Cook well. Add tripe and meat. Serve.
[Name] Asian Latkes with Gingered Sour Cream [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-11-25T13:54:00Z [Description] Make and share this Asian Latkes with Gingered Sour Cream recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Asian", "European", "Kosher", "Potluck", "Spicy", "Hanukkah", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "1/4", "1/4", "2", "2", NA, "1/2", "2"] [RecipeIngredientParts] ["potatoes", "cashews", "flour", "wasabi powder", "eggs", "sour cream", "fresh ginger", "powdered ginger"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 342.3 [FatContent] 12.8 [SaturatedFatContent] 5.4 [CholesterolContent] 118.4 [SodiumContent] 118.4 [CarbohydrateContent] 47.9 [FiberContent] 5.2 [SugarContent] 2.4 [ProteinContent] 10.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel and grate the potatoes. Place in colander and set over large bowl, squeeze out as much liquid as possible. Stir together with the nuts, flour, wasabi& eggs. Heat 1 tbsp oil in lg, heavy skillet over medium-high heat. Form batter into silver dollar size patties and fry til golden brown on both sides, adding more oil and adjusting the heat as needed. Gingered Sour Cream: Stir together sour cream and ginger.
[Name] Annie's Turkey Salad [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-11-25T13:55:00Z [Description] This can be made with leftover turkey, or with a prepared turkey breast. Very addictive, even if you overdosed on the bird the day before. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Poultry", "Meat", "Kosher", "Potluck", "Hanukkah", "Thanksgiving", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["6", "6", "1", "1", "3/4"] [RecipeIngredientParts] ["eggs", "turkey meat", "mayonnaise"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 84.2 [FatContent] 3.0 [SaturatedFatContent] 1.0 [CholesterolContent] 111.6 [SodiumContent] 249.9 [CarbohydrateContent] 9.8 [FiberContent] 0.5 [SugarContent] 8.4 [ProteinContent] 4.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a large bowl, thoroughly mix the eggs, turkey, pickles, prepared sandwich and salad sauce and mayonnaise. Chill in the refrigerator approximately 3 hours before serving.
[Name] All Day Beef Stew [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT8H [PrepTime] PT10M [TotalTime] PT8H10M [DatePublished] 2001-11-25T13:55:00Z [Description] Make and share this All Day Beef Stew recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/79/4/picuzyjmw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/79/4/picOB2j2S.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/79/4/picIByV8P.jpg"] [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Meat", "Scottish", "European", "Weeknight", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1", "2 -3", "2 -3", "1", "1", "1", "1", "1", "1", "1 1/2"] [RecipeIngredientParts] ["beef stew meat", "carrots", "onion", "celery", "potatoes", "turnip", "whole tomatoes", "stewed tomatoes", "thyme", "oregano", "salt", "low-sodium beef bouillon cube", "water"] [AggregatedRating] 4.5 [ReviewCount] 37.0 [Calories] 196.6 [FatContent] 3.8 [SaturatedFatContent] 1.5 [CholesterolContent] 48.4 [SodiumContent] 149.1 [CarbohydrateContent] 22.7 [FiberContent] 4.5 [SugarContent] 6.2 [ProteinContent] 19.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Stir all ingredients together in slow cooker/crockpot. Cover and cook all day on low. Stir gently and serve with green veggies.
[Name] The Frugal Gourmet's Haggis [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT3H [PrepTime] PT1H30M [TotalTime] PT4H30M [DatePublished] 2001-11-25T13:56:00Z [Description] This version of Haggis is from Jeff Smith, The Frugal Gourmet. He has this to say about the authentic recipe: "Traditionally, a Haggis is made from the lung, liver and heart of the sheep. These are mixed with oatmeal and a few spices and stuffed into the sheep's stomach. After being boiled, the Haggis is brought to the table with a great deal of ceremony. A piper ushers in the Hag [Images] character(0) [RecipeCategory] Beef Organ Meats [Keywords] ["Beef Liver", "Lamb/Sheep", "Grains", "Meat", "Scottish", "European", "Weeknight", "Steam", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1 1/2", "4", "2", "2", "1/2", "1", "1/2", "1/4", "3", "1", "1/2"] [RecipeIngredientParts] ["beef liver", "lamb stew meat", "yellow onions", "oatmeal", "salt", "black pepper", "dried thyme", "dried rosemary", "nutmeg", "distilled white vinegar", "salt"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 254.2 [FatContent] 6.5 [SaturatedFatContent] 2.1 [CholesterolContent] 205.5 [SodiumContent] 907.5 [CarbohydrateContent] 15.3 [FiberContent] 2.0 [SugarContent] 1.3 [ProteinContent] 27.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Place the beef heart in a 4-quart covered pot and just cover with cold water. Simmer, covered, for 70 minutes. Add the beef liver and lamb stew meat and cover; simmer for 20 minutes. Remove the contents of the pot and cool. Reserve 1 cup of the liquid. Grind everything coarsely. In a large bowl, mix all the ingredients except the beef caps, vinegar, and salt for soaking; mix well and set aside. Rinse the beef caps in cold water; turn them inside out and soak them in 2 quarts of cold water with the salt and vinegar for 30 minutes. Drain them and rinse very well, inside and out. Divide the meat mixture into three parts; fill the beef caps with the meat mixture and tie the ends off with string. Two will have to be tied on just one end, but the third piece will be tied on both ends. Prick the Haggis all over with corn holders or a sharp fork. Place in a steamer and steam for 80 minutes. Serve, sliced, with beef or lamb gravy. Don't forget the bagpipes!
[Name] Basic Philly Cheesecake [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2001-11-25T13:56:00Z [Description] Make and share this Basic Philly Cheesecake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/79/6/piccDMmiy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/79/6/picvS2oWh.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/14796/NrZ9MpXkT4CJW6vieKKw_20200409_133757.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/14796/3TvQlMrySoSnHcGbWJ68_20170228_203509.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/14796/DnwBQcWRSJi7jsAGrFg6_14833018776971949317349.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/79/6/picvS2oWh.jpg"] [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Cheese", "Canadian", "Kid Friendly", "Potluck", "Christmas", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "3", "3", "3", "3/4", "3", "1", NA] [RecipeIngredientParts] ["graham cracker crumbs", "sugar", "margarine", "Philadelphia Cream Cheese", "white sugar", "eggs", "vanilla"] [AggregatedRating] 4.5 [ReviewCount] 32.0 [Calories] 394.4 [FatContent] 29.0 [SaturatedFatContent] 14.4 [CholesterolContent] 130.8 [SodiumContent] 320.3 [CarbohydrateContent] 28.2 [FiberContent] 0.2 [SugarContent] 23.6 [ProteinContent] 6.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325F degrees. Combine crumbs, sugar and melted margarine and press onto the bottom of a 9-inch springform pan. Bake for 10 minutes, remove from oven and raise oven temperature to 450F degrees. To make filling, combine softened cream cheese and sugar in a large bowl with an electric mixer, beating at medium speed until well mixed. Add eggs, one at a time, mixing well after each addition; blend in vanilla then pour into crust. Bake for 10 minutes at 450F, then reduce heat to 250F and for 25-30 minutes more, or until set. Loosen cake from rim of pan; cool before removing rim of pan. Chill; top individual slices with desired topping, if any, just before serving.
[Name] TELECI KYTA S VINNOU OMACKOU (Leg of Veal with Wine Sauce) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT1H10M [PrepTime] PT5M [TotalTime] PT1H15M [DatePublished] 2001-11-25T13:57:00Z [Description] Make and share this TELECI KYTA S VINNOU OMACKOU (Leg of Veal with Wine Sauce) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Veal", "Vegetable", "Meat", "Czech", "European", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["5 -6", "2", "1", "2", "1", "1", "1", "2", "1", "1", "1/2", "1/4", NA, "1/2", "1/2", "2", "1", NA] [RecipeIngredientParts] ["salt", "pepper", "onions", "carrot", "celery", "boiling water", "dry white wine", "all-purpose flour", "sour cream", "bacon", "butter", "margarine", "dry white wine", "heavy cream", "all-purpose flour", "lemon, rind of"] [AggregatedRating] nan [ReviewCount] nan [Calories] 335.1 [FatContent] 18.8 [SaturatedFatContent] 8.8 [CholesterolContent] 121.2 [SodiumContent] 773.3 [CarbohydrateContent] 7.3 [FiberContent] 1.0 [SugarContent] 3.0 [ProteinContent] 25.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Trim meat. With large needle push bacon strips through the meat. Rub with=20 salt& pepper. Place onions, carrot, celery, parsley and 3 tablespoons butter on roasting pan. Add boiling water. Roast in oven (350 F] until 170 F in meat thermometer (30 min. per pound]. When half done, add wine, 2 teaspoon butter and stir in flour and sour cream. Every 15 minutes spread mixture on top and sides, cook until this has been absorbed. To make sauce, strain pan juices, add wine, lemon peel and simmer for 5 minutes. Stir flour into cream, mix and add to sauce stirring until sauce is smooth and thick. Season with salt and pepper. Serve with noodles, potatoes or dumplings.
[Name] Cinnamon Raisin Bread Pudding with Orange Butterscotch Sauce [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-11-25T13:58:00Z [Description] Make and share this Cinnamon Raisin Bread Pudding with Orange Butterscotch Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kosher", "Christmas", "Hanukkah", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "2", "6", "3", "1 1/2", "1/4", "1", "1", "1", "1/2", "2", "2", "1/4", "1/4", "1", "1/4"] [RecipeIngredientParts] ["apples", "eggs", "granulated sugar", "brown sugar", "heavy cream", "vanilla", "cinnamon", "butter", "unsalted butter", "brown sugar", "orange", "heavy cream"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 389.7 [FatContent] 20.2 [SaturatedFatContent] 11.5 [CholesterolContent] 224.5 [SodiumContent] 65.4 [CarbohydrateContent] 48.9 [FiberContent] 1.2 [SugarContent] 46.3 [ProteinContent] 4.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] -------CinnamonRaisin Bread Pudding-----------. Peel and cube the apples. In a saute pan melt the butter, then add the apple cubes and brown sugar and saute until soft. Remove from heat. In a 10\" x 8\" pan, layer bread cubes and apple cubes. In mixing bowl, combine egg yolks, whole eggs, cream, milk, sugar, vanilla and cinnamon and beat well. Pour mixture over bread and apple cubes and allow to sit 15 minutes. Place pan with apples and bread in a larger pan and fill with water to 1\" of the top. Back in 350-degree oven for 35 minutes or until knife comes out clean. Allow to cool, then cut into squares and serve with Orange Butterscotch Sauce, you may also drizzle with melted vanilla ice cream. -----------OrangeButterscotch Sauce------------. In sauce pan melt butter, then add brown sugar and allow to bubble. Add orange liqueur and fresh orange juice and allow to reduce to half. Add heavy cream and reduce until lightly thickened.
[Name] Kosa Mahshiya ? Zucchini, Stuffed [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-11-25T14:01:00Z [Description] Make and share this Kosa Mahshiya ? Zucchini, Stuffed recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Meat", "Egyptian", "African", "Low Protein", "< 60 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["1", "1/2", "2", NA, NA, NA, "1 1/2", "3", "2", NA] [RecipeIngredientParts] ["zucchini", "beef", "onions", "salt", "pepper", "rice", "tomato juice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1009.1 [FatContent] 77.4 [SaturatedFatContent] 30.4 [CholesterolContent] 99.0 [SodiumContent] 436.6 [CarbohydrateContent] 62.9 [FiberContent] 4.2 [SugarContent] 12.1 [ProteinContent] 16.1 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] To prepare the Savory minced Beef (Lahma Mu'assaga], mince the beef coarsely. Brown the onion to a pale golden color, then add beef and seasoning and cook until the juice is absorbed. Mince meat coarsely and mix with rice and seasoning. Fill Zucchini loosely with rice mixture and arrange in pot. Season tomato juice, add 2 tablespoons cooking oil, and pour over Zucchini. Cook for about 30 minutes.
[Name] Eggplant (Aubergine) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-11-25T14:02:00Z [Description] Make and share this Eggplant (Aubergine) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Egyptian", "African", "Low Protein", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", NA, "1", "1/2 - 1", "2"] [RecipeIngredientParts] ["eggplant", "green pepper", "garlic clove", "salt", "tomato paste", "butter", "vinegar"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 160.9 [FatContent] 13.5 [SaturatedFatContent] 8.4 [CholesterolContent] 34.9 [SodiumContent] 311.6 [CarbohydrateContent] 10.3 [FiberContent] 4.1 [SugarContent] 5.4 [ProteinContent] 2.2 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Peel garlic and crush. In a big pot, melt butter, and saute garlic until it is yellow and dry. Add tomato paste, and add two large tablespoons of vinegar into the pot and mix with the garlic and butter. Mix well, cook on very low for 15 minutes, and continue mixing it, watching carefully so as not to scorch. Wash eggplant and green pepper. Peel eggplant. Cut eggplant into circles. Cut large circles into half. Cut green pepper into slices, throw out seeds. Rewash eggplant and peppers. Sprinkle salt on eggplant. Preheat oil in frying pan to 350°F. Cook eggplant until brown. Then, turn and cook until both sides are brown. When eggplant is done, cook the pepper in the oil until soft. When it is done, add the eggplant and pepper to the tomato mixture and cover. It can be eaten hot or cold. It tastes better to heat it before you eat it with rice or with Pita Bread, and tomato and cucumber salad.
[Name] Spicy Chicken Stir-Fry [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-11-25T14:03:00Z [Description] Make and share this Spicy Chicken Stir-Fry 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/14/80/1/picwqRTKQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/80/1/picX9QeFu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/80/1/pic3ttWjZ.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "< 60 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["1/2", "1/2", NA, NA, "2", "1", "1", "1", "2", "4", "2", "1", "3", "6", "2", "1", "1"] [RecipeIngredientParts] ["ground turmeric", "ground ginger", "salt", "fresh ground black pepper", "ground cumin", "ground coriander", "caster sugar", "boneless skinless chicken breast", "spring onions", "celery ribs", "courgettes", "mange-touts peas", "lime juice", "clear honey"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 277.5 [FatContent] 9.3 [SaturatedFatContent] 1.4 [CholesterolContent] 65.8 [SodiumContent] 126.0 [CarbohydrateContent] 21.2 [FiberContent] 4.4 [SugarContent] 12.6 [ProteinContent] 29.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix together the turmeric, ginger, salt, pepper, cumin, coriander and sugar in a bowl until well combined. Cut chicken into bite-sized strips. Add to the spice mixture and stir to coat thoroughly. Set aside. Prepare the vegetables. Cut the spring onions, celery and peppers into 2 in long thin strips. Cut the courgettes at a slight angle into thin rounds and top and tail the mangetouts. Heat the oil in a large frying pan or wok. Stir fry the chicken in batches until cooked through and golden brown, adding a little more oil if necessary. Remove from the pan and keep warm. Add a little more oil to the pan and cook onions, celery, peppers and courgettes over a medium heat for about 8-10 minutes, until beginning to soften and turn golden. Add the mangetout and cook a further 2 minutes. Return the chicken to the pan, with the lime juice and honey. Cook for 2 minutes. Adjust the seasoning and serve immediately.
[Name] Mudd Fish [AuthorId] 16676 [AuthorName] ann hugo [CookTime] PT8H [PrepTime] PT30M [TotalTime] PT8H30M [DatePublished] 2001-11-25T14:04:00Z [Description] another great one frome the little red book.while putting the book together one of the firefighters pulled this wounderful recipe on me...wanted to share a little humor with you... [Images] character(0) [RecipeCategory] Weeknight [Keywords] "Easy" [RecipeIngredientQuantities] ["1", NA, NA] [RecipeIngredientParts] ["salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [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] 6.0 [RecipeYield] nan [RecipeInstructions] on a cypress board lay fish, sprinkle with salt and pepper,take and lay in sun make sure it is a bright sunnie day and hot. let lay in the sun for about 8 hours. take and remove fish from cypress board. then you eat the cypress board.
[Name] Paneer Ke Gole [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT25M [PrepTime] PT40M [TotalTime] PT1H5M [DatePublished] 2001-11-25T14:05:00Z [Description] Make and share this Paneer Ke Gole recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] ["Indian", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "275", "2 -3", "4 -5", "4", "1"] [RecipeIngredientParts] ["panir", "kewra essence", "cardamoms"] [AggregatedRating] nan [ReviewCount] nan [Calories] 122.8 [FatContent] 3.3 [SaturatedFatContent] 2.1 [CholesterolContent] 13.0 [SodiumContent] 48.6 [CarbohydrateContent] 20.8 [FiberContent] 0.0 [SugarContent] 20.8 [ProteinContent] 3.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mash paneer till smooth. Add milk. Cook on slow flame stirring constantly. Cook till it thickens and starts leaving the sides of the pan. Add colour and essence. Remove from fire. Mix well. Pour this batter onto a plate. Allow to cool. Lightly grease your palms. Form this mixture into balls. Sprinkle cardamom powder and serve decorated with silver leaf on top.
[Name] Green Beans Almondine [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2001-11-25T14:06:00Z [Description] Make and share this Green Beans Almondine 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/14/80/4/lsp2nk3gRiq5nw0DfYAf_DSC_0805.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/80/4/oqiHjCNMQKmSc5631uoY_DSC_0807.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/80/4/5GyMcdjuT5eeJKgwj2ro_DSC_0806.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/80/4/l1QXQV9gQN6ysROD6wnu_228-green-beans-almondine-fooddotcom.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/80/4/fK8mHaWIT0S7i6mpxYfI_DSC_0804.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/80/4/picu13qtV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/80/4/picVYqF1W.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/80/4/14804.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "2", "1"] [RecipeIngredientParts] ["green beans", "butter", "margarine", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 34.0 [Calories] 70.5 [FatContent] 5.1 [SaturatedFatContent] 2.5 [CholesterolContent] 10.2 [SodiumContent] 38.4 [CarbohydrateContent] 5.8 [FiberContent] 2.3 [SugarContent] 2.6 [ProteinContent] 1.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Slice fresh beans French style and cook, covered in a small amount of boiling salted water until crisp-tender. (Or cook frozen beans according to package directions]. Drain. Cook almonds in butter over low heat, stirring occasionally, until golden. Remove from heat and add juice. Pour over beans.
[Name] Fruity Turkey Curry [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT30M [PrepTime] PT24H [TotalTime] PT24H30M [DatePublished] 2001-11-25T14:07:00Z [Description] Leftover turkey shines in this make-ahead curry. I often reduce the amount of curry powder as my family doesn't like it, but feel free to spice this how you please. I use fresh pineapple but it works well with the canned. [Images] character(0) [RecipeCategory] Curries [Keywords] ["Lunch/Snacks", "Pineapple", "Poultry", "Tropical Fruits", "Fruit", "Meat", "Canadian", "Kid Friendly", "Potluck", "Spicy", "Christmas", "Thanksgiving", "Weeknight", "Refrigerator", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "6", "1/4", "4", "1 1/2", "1", "1/2", "1", "3", "2", "1", "4"] [RecipeIngredientParts] ["onions", "celery rib", "granny smith apples", "butter", "margarine", "all-purpose flour", "curry powder", "salt", "black pepper", "dry mustard", "bay leaf", "chicken broth", "half-and-half", "turkey meat"] [AggregatedRating] nan [ReviewCount] nan [Calories] 265.4 [FatContent] 17.4 [SaturatedFatContent] 10.4 [CholesterolContent] 45.5 [SodiumContent] 1070.0 [CarbohydrateContent] 24.3 [FiberContent] 3.1 [SugarContent] 13.1 [ProteinContent] 5.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Here's something different to help use up leftover holiday turkey.", "Make this entire dish the night before, or first thing in the morning and then refrigerate all day; it tastes much better when reheated.", "In a large saucepan over medium heat, melt butter and saute onions, celery and apple slices until tender, but do not let brown.", "Sprinkle with the flour and curry powder and cook for 3 minutes, whisking occasionally.", "Add salt, pepper, dry mustard and bay leaf, then slowly pour in the chicken stock (or turkey stock if you were ambitious and made some].", "Turn the heat up and bring to a boil, then turn heat back down and simmer for 15 minutes, stirring occasionally.", "Remove bay leaf and add pineapple chunks and cream and cook for 2 minutes.", "Remove from heat, cover, and refrigerate; pour into a storage container if you don't want to refrigerate your pot too.", "Just before serving, return curry mixture to a large pot and stir in turkey meat.", "Cook over medium heat until completely heated through.", "Serve with rice.", "If you happen to have leftover cranberry sauce, goose it up with some raisins that have been plumped in hot water (or warm brandy] and some freshly grated ginger-- a sort of cheater chutney that uses up the cranberry sauce." ]
[Name] Scrambled Egg and Tomato [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-11-25T14:09:00Z [Description] Make and share this Scrambled Egg and Tomato 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/14/80/6/pichduvXU.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "Fruit", "Canadian", "European", "Very Low Carbs", "Free Of...", "Spicy", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "2", "2", "1", NA, NA] [RecipeIngredientParts] ["plum tomato", "fresh basil", "dried basil", "eggs", "egg substitute", "water", "garlic", "olive oil", "canola oil", "paprika", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 81.8 [FatContent] 4.8 [SaturatedFatContent] 1.6 [CholesterolContent] 186.0 [SodiumContent] 73.3 [CarbohydrateContent] 2.6 [FiberContent] 0.5 [SugarContent] 1.0 [ProteinContent] 6.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Combine the tomato and basil and set aside. Beat the egg, water and garlic together. Heat oil (or use non-stick cooking spray], add the egg mixture. Cook and stir gently until the egg is nearly set. Sprinkle with paprika. Add the tomato mixture and the pepper. Cook and stir until the egg is completely set and the tomatoes are heated through. Serve with toast or English muffin.
[Name] Californian Apple Crunch [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT7M [PrepTime] PT12M [TotalTime] PT19M [DatePublished] 2001-11-25T14:09:00Z [Description] Make and share this Californian Apple Crunch recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "< 30 Mins"] [RecipeIngredientQuantities] ["1", NA, "125", "3", "3", "2", "1"] [RecipeIngredientParts] ["pie apples", "butter", "brown sugar", "coconut", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 288.5 [FatContent] 21.1 [SaturatedFatContent] 13.2 [CholesterolContent] 44.5 [SodiumContent] 143.3 [CarbohydrateContent] 27.1 [FiberContent] 4.3 [SugarContent] 20.9 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place pie apple in a shallow casserole dish. Sprinkle evenly with dry cake mix. Layer sliced butter over cake mix. Cover completely. Combine last 4 ingredients and sprinkle over sliced butter. Cook for 7 minutes on HIGH. Serve warm with whipped cream.

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