Split (1)

train · 523k rows

text stringlengths 165 61.8k
[Name] Chicken & Sausage Jambalaya [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2001-11-25T14:09:00Z [Description] Make and share this Chicken & Sausage Jambalaya recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Pork", "Poultry", "Rice", "Meat", "Creole", "Potluck", "Spicy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "1", "2", "1", "2", "1/2", "2", "1", "2", "2", NA, NA, NA, NA] [RecipeIngredientParts] ["chicken breasts", "smoked sausage", "onions", "green pepper", "garlic", "green onion", "tomato sauce", "Rotel tomatoes & chilies", "raw rice", "butter", "salt", "cayenne pepper", "black pepper", "water"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 623.2 [FatContent] 28.6 [SaturatedFatContent] 11.2 [CholesterolContent] 61.8 [SodiumContent] 1854.4 [CarbohydrateContent] 67.5 [FiberContent] 4.3 [SugarContent] 6.3 [ProteinContent] 23.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut chicken up into bite size pieces. Season with salt, cayenne pepper, and black pepper. Brown chicken in pot with melted butter. Remove chicken. Chop onions and bell pepper. Cut garlic finely. Brown onions, bell pepper, and garlic. Add tomato sauce and stewed tomatoes. Simmer 15 minutes. Add chicken and sausage cut into bite size pieces. Cook until chicken is tender. Add raw rice and chopped green onions. Stir ingredients thoroughly. Add enough water to cover ingredients by about 1 inch. Bring to a boil. Cover and cook on low heat for 30 minutes or until rice is tender.
[Name] Shepherd's Pie [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-11-25T14:10:00Z [Description] Make and share this Shepherd's Pie recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Potato", "Vegetable", "Meat", "Scottish", "European", "Potluck", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] [NA, "1/2", "3/4", "1/4", "1", "1/2", NA, "3/4", "2", "1/8", "1", "1/4", "1/2"] [RecipeIngredientParts] ["onion", "low sodium beef broth", "beef broth", "Angostura low-sodium worcestershire sauce", "tomato paste", "fresh ground pepper", "russet potato", "garlic cloves", "skim milk", "egg substitute", "kosher salt", "frozen baby peas"] [AggregatedRating] 4.0 [ReviewCount] 11.0 [Calories] 331.1 [FatContent] 11.6 [SaturatedFatContent] 4.7 [CholesterolContent] 73.9 [SodiumContent] 130.3 [CarbohydrateContent] 27.7 [FiberContent] 4.3 [SugarContent] 3.9 [ProteinContent] 28.2 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425°F (220°C], Gas Mark 7. Coat a nonstick skillet with cooking spray. Add the onions, and sauté until they wilt. Add the meat and cook, separating with a wooden spoon until meat has turned brown. Strain the beef mixture of all fat and liquid. Return to the skillet. Add the broth, Worcestershire sauce, tomato paste, and pepper. Set aside. Boil the potatoes with the garlic in lightly salted water until done. Drain the potatoes and remove the garlic. Mash the potatoes with the milk and egg substitute. Season to taste. Place the meat mixture in the bottom of oven-proof casserole. Top with peas and then spread with mashed potatoes. Coat with cooking spray. Bake for 17 to 23 minutes until heated through and top is nicely browned.
[Name] Australian Fruitcake [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-11-25T14:10:00Z [Description] Make and share this Australian Fruitcake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Christmas", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "250", "2", "4", "2", "1", "1", NA, "1/2", "1", "2"] [RecipeIngredientParts] ["brown sugar", "butter", "brandy", "eggs", "plain flour", "baking powder", "salt", "nutmeg", "cinnamon", "brandy"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4518.6 [FatContent] 225.0 [SaturatedFatContent] 134.6 [CholesterolContent] 1380.3 [SodiumContent] 2194.1 [CarbohydrateContent] 557.0 [FiberContent] 23.9 [SugarContent] 214.1 [ProteinContent] 54.5 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Combine the first 4 ingredients in a big bowl. Cover and cook for 5 minutes on HIGH, stirring once. Allow to cool slightly. Stir in eggs and essence. Add dry ingredients. Pour into a greased and lined 20 cm square cake tin or novel cake tin. Place on low rack. Bake for 40 minutes on LOW MIX/BAKE at 160 deg Celsius.
[Name] Sage and Oyster Turkey Stuffing [AuthorId] 17958 [AuthorName] Brentster [CookTime] PT4H [PrepTime] PT1H [TotalTime] PT5H [DatePublished] 2001-11-25T14:12:00Z [Description] My grandma's way of making turkey stuffing who is not with us anymore and I am sure would be proud that I am thinking of her still. She was part Swedish and reminded me of the actress Ruth Gordon in a way as a spirited woman full of love and back home warmth. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Vegetable", "Meat", "Kid Friendly", "Potluck", "Winter", "Christmas", "Thanksgiving", "Weeknight", "Oven", "Oysters"] [RecipeIngredientQuantities] ["1", "1/2 - 1", "3", "2", NA, "1", "1", "8", "2", "1/4", "5"] [RecipeIngredientParts] ["butter", "celery", "green zucchini", "fresh sage", "milk", "turkey"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 874.3 [FatContent] 42.1 [SaturatedFatContent] 16.5 [CholesterolContent] 256.6 [SodiumContent] 825.7 [CarbohydrateContent] 46.6 [FiberContent] 4.0 [SugarContent] 7.5 [ProteinContent] 73.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Crush the bread with hands in bowl. Drain and cut up the oysters, adding to bread. Add milk. Cover the extra turkey parts; tail and neck with water in a small pot and make stock while frying the cut up onion and celery with butter; salt and pepper [until translucent]. Cut up the zucchini; yellow squash and add it to a big pot with the fried-up onions and celery. Cut up the fresh sage and add it to big pot. Take out the boiled turkey parts and cut them up adding them to the vegetable mixture (except the tail and neck I get rid of]. Add the water they were cooking in to the vegetable mixture. Combine contents of big pot to bread and oysters and mix it thoroughly. Stuff that big Fat Tom Turkey at both ends even cut a hole at top of skin that is tucked under so as to add some stuffing in this way. Cover turkey with foil until last hour. Bake at 350°F for 4 hours.
[Name] Crock Pot Macaroni and Cheese [AuthorId] 24378 [AuthorName] Branwyn [CookTime] PT6H [PrepTime] PT5M [TotalTime] PT6H5M [DatePublished] 2001-11-25T14:12:00Z [Description] Make and share this Crock Pot Macaroni and Cheese 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/14/81/2/pickgRVIm.jpg" [RecipeCategory] Cheese [Keywords] ["High In...", "Weeknight", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["8", "12", "1 1/2", "2", "4", "1", NA] [RecipeIngredientParts] ["elbow macaroni", "evaporated milk", "milk", "eggs", "cheddar cheese", "salt", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 26.0 [Calories] 887.8 [FatContent] 50.5 [SaturatedFatContent] 30.8 [CholesterolContent] 249.1 [SodiumContent] 1457.2 [CarbohydrateContent] 59.5 [FiberContent] 1.9 [SugarContent] 2.3 [ProteinContent] 48.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Coat crock pot with cooking spray. In a large bowl beat eggs with evaporated milk, and milk. Mix in pasta and all cheese except about 1/2 cup. Put mixture in slow cooker and sprinkle remaining cheese on top. Cook on low for 6 hours. Do not lift lid or stir!
[Name] Pork Chop And New Potato Skillet [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-11-25T14:13:00Z [Description] Make and share this Pork Chop And New Potato Skillet recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Potato", "Vegetable", "Meat", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["6", NA, NA, "1", "1", "1", "4", "1/4", "2", "3/4", "1/2", "1/2", "6", "1", "1"] [RecipeIngredientParts] ["salt", "fresh ground pepper", "butter", "mushrooms", "water", "dry white wine", "fresh thyme", "dried thyme", "garlic powder", "Worcestershire sauce", "new potatoes", "pimiento"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 595.4 [FatContent] 25.6 [SaturatedFatContent] 8.2 [CholesterolContent] 142.4 [SodiumContent] 548.6 [CarbohydrateContent] 40.7 [FiberContent] 6.1 [SugarContent] 5.0 [ProteinContent] 48.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Season pork chops with salt and pepper.", "Heat 10-inch skillet over medium-high heat and add butter and oil.", "Cook pork in skillet until brown on both sides.", "Mix soup, mushrooms, water, wine, thyme, garlic powder, Worcestershire sauce and salt and pepper; pour over pork.", "Heat to boiling, stirring occasionally; reduce heat.", "Cover and simmer 15 minutes.", "Add potatoes.", "Cover and simmer 15 minutes.", "Stir in pimiento and peas.", "Cover and simmer about 10 minute, stirring occasionally, until pork is tender and slightly pink when centers of thickest parts are cut and peas are tender." ]
[Name] Bow Ties Alfredo With Ham and Peas (Or Broccoli) [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-11-25T14:13:00Z [Description] Make and share this Bow Ties Alfredo With Ham and Peas (Or Broccoli) 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/14/81/4/picDhyuZe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/81/4/picOOslWL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/81/4/picmgfIwz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/81/4/picBvnDDj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/81/4/picYrte2i.jpg" ] [RecipeCategory] Ham [Keywords] ["Pork", "Vegetable", "Meat", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["3/4", "1", "2", "1", "1", "3", "4", "1/4", "3/4", "1/4", "1/4"] [RecipeIngredientParts] ["bow tie pasta", "broccoli florets", "flour", "milk", "butter", "garlic cloves", "cream cheese", "parmesan cheese", "salt", "black pepper", "lean ham"] [AggregatedRating] 5.0 [ReviewCount] 44.0 [Calories] 399.4 [FatContent] 14.7 [SaturatedFatContent] 7.5 [CholesterolContent] 88.8 [SodiumContent] 702.8 [CarbohydrateContent] 49.1 [FiberContent] 3.0 [SugarContent] 2.9 [ProteinContent] 17.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Bring large of lightly salted water to boiling. Add pasta; cook 12 minutes or until firm but tender. Add peas for last 3 minutes of cooking. Reserve 1/2 cup of pasta cooking water; drain water. Meanwhile, shake together flour and milk in jar with tight-fitting lid until blended. Heat butter in saucepan over medium heat. Add garlic, saute 1 minute. Whisk in milk mixture. Simmer 3 minutes. Whisk in cream cheese, 2 tablespoons parmesan, salt and pepper. Simmer, whisking, 2 minutes. Remove from heat. Toss together pasta, peas or broccoli, sauce and ham in large bowl. Add 1/4 to 1/2 cup of reserved pasta water, tossing to make creamy sauce. Top with remaining parmesan. Serve hot.
[Name] Broccoli Ham Hot Dish [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-11-25T14:15:00Z [Description] Make and share this Broccoli Ham Hot Dish recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Vegetable", "Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "6", "2", "1", "3", "1", "1/4", "3", "1 1/2", NA] [RecipeIngredientParts] ["cooked rice", "butter", "margarine", "onion", "all-purpose flour", "salt", "pepper", "milk", "cooked ham", "cheddar cheese", "swiss cheese"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 568.5 [FatContent] 28.7 [SaturatedFatContent] 13.4 [CholesterolContent] 115.6 [SodiumContent] 677.9 [CarbohydrateContent] 43.9 [FiberContent] 3.8 [SugarContent] 3.2 [ProteinContent] 33.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook broccoli according to package directions; drain. Spoon rice into a 13-inch x 9 inch x 2-inch baking pan. Place broccoli over rice. Melt butter in a large skillet. Sprinkle 2 tablespoons of melted butter over the bread crumbs and set aside. In remaining butter, saute onion until soft. Add flour, salt and pepper, stirring constantly until bubbly. Stir in milk and continue cooking until sauce thickens and bubbles. Cook and stir for 1 minute; add ham and heat through. Pour over rice and broccoli. Sprinkle the crumbs over all. Bake at 3500 for 30 minutes or until heated through. Sprinkle with cheese; let stand 5 minutes before serving. Yield: 8 servings.
[Name] Scented Bath Salts [AuthorId] 9441 [AuthorName] Lisa Sorrell [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-11-25T14:15:00Z [Description] This is another idea for home-made gifts. I discovered when I made this that you can also use body splash or your favorite perfume for fragrance. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/81/6/68kH7ZiVTtCjCUPJSw2f_Rosemary%20%26%20Lemon%20Scented%20Bath%20Salts_0174.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/81/6/picfxGSub.jpg"] [RecipeCategory] Bath/Beauty [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "2 -3"] [RecipeIngredientParts] character(0) [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 2 lbs of salts [RecipeInstructions] Mix all ingredients in a large bowl. All ingredient amounts can be changed to suit your tastes. If the color or the scent is too strong, you can add more salts to even it out. Add a few Tbs to your next bath.
[Name] Texas Barbecue Brisket [AuthorId] 24499 [AuthorName] Rossman [CookTime] PT8H [PrepTime] PT12H [TotalTime] PT20H [DatePublished] 2001-11-25T14:19:00Z [Description] Make and share this Texas Barbecue Brisket recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Spicy", "Weeknight"] [RecipeIngredientQuantities] ["1 1/2", "6", "4", "2", "2", "1", "1/4", "1/2", "1", "4", "1/4", "1/4", "3", "12", "1/2", "2", "4"] [RecipeIngredientParts] ["beef brisket", "ground cayenne pepper", "garlic powder", "ground black pepper", "ground cumin", "cider vinegar", "onion", "garlic cloves", "Worcestershire sauce", "cider vinegar", "beer", "catsup", "dried chile pequins"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 1197.9 [FatContent] 98.2 [SaturatedFatContent] 37.5 [CholesterolContent] 248.3 [SodiumContent] 530.0 [CarbohydrateContent] 13.6 [FiberContent] 2.5 [SugarContent] 5.8 [ProteinContent] 59.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine dry ingredients for the rub,except the vinegar. Brush the brisket with the vinegar and apply the rub on sauce. Let the meat marinate overnight. Soak the wood chips for 2 hours. Prepare a slow fire in a covered grill. Arrange 1/2 of wood chips on the coals. Place the brisket on the grill, fat side up, over a drip pan. Close the lid and smoke for 1 to 1 1/2 hours per pound, adding more soaked wood chips as needed. To make the sauce, saute the onion and garlic in a little of the oil until soft. Add the remaining ingredients and simmer for 30 minutes. Generously brush the brisket with the sauce a couple of times during the last 1 to 1/2 hours of cooking. Keep the sauce warm and add additional catsup to achieve the desired consistency. To serve, cut the brisket across the grain and serve with the sauce on the side.
[Name] Pasta Mexicali [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-11-25T14:21:00Z [Description] Make and share this Pasta Mexicali recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Black Beans", "Beans", "Mexican", "Low Cholesterol", "Healthy", "Kosher", "Potluck", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "1", "1", "1", "1", "1/2", "1/4 - 1/2", "1/2", "1/4", "1", "2", "1 1/2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["mostaccioli pasta", "rotini pasta", "black beans", "cannellini beans", "corn kernels", "red onion", "red bell pepper", "fresh cilantro", "fresh parsley", "dried parsley", "cider vinegar", "Dijon mustard", "garlic", "ground cumin", "cayenne pepper", "black pepper"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 315.6 [FatContent] 8.5 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 196.2 [CarbohydrateContent] 51.9 [FiberContent] 11.4 [SugarContent] 2.4 [ProteinContent] 10.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Prepare pasta according to package directions and drain. In a large bowl, combine pasta, beans, corn, onion, bell pepper, cilantro and parsley. In a separate bowl, combine vinegar, Dijon mustard, garlic, cumin, cayenne and black pepper. Slowly whisk oil into vinegar mixture. Add vinegar mixture to pasta and stir well. Serve well-chilled.
[Name] Baked Chicken Italiano [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2001-11-25T14:22:00Z [Description] Make and share this Baked Chicken Italiano recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Cheese", "Meat", "European", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "1/4", "1", "1/2", "2", "1/2", "1/3", "1 1/2", NA] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "olive oil", "mozzarella cheese", "chopped tomato", "fresh basil", "oregano", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 578.5 [FatContent] 30.9 [SaturatedFatContent] 6.2 [CholesterolContent] 79.5 [SodiumContent] 1450.2 [CarbohydrateContent] 37.5 [FiberContent] 1.9 [SugarContent] 15.8 [ProteinContent] 36.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F. Heat olive oil in large frying pan. Dip chicken in salad dressing, then in bread crumbs. Brown in oil. Transfer to shallow baking dish. Spoon marinara sauce over chicken. Top with sliced mozzarella, then chopped tomato. Sprinkle with herbs and a generous shake of Parmesan cheese. Bake for 45 minutes. If tomatoes begin to burn, cover loosely with foil.
[Name] Dairy-Free Low-Fat Pumpkin Pie [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-11-25T14:26:00Z [Description] Make and share this Dairy-Free Low-Fat Pumpkin Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Kosher", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours", "Dairy Free Foods"] [RecipeIngredientQuantities] ["1.5", "2", "2/3", "1", "1", "1"] [RecipeIngredientParts] ["Mori-Nu extra firm lite tofu", "canned pumpkin", "honey", "maple syrup", "vanilla", "pumpkin pie spice"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 224.4 [FatContent] 7.7 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 266.0 [CarbohydrateContent] 39.0 [FiberContent] 2.8 [SugarContent] 25.4 [ProteinContent] 2.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees. Blend tofu in a food processor or blender until smooth. Add remaining ingredients and blend well. Pour into an 8-inch unbaked deep dish pie shell. Bake for approximately one hour. Filling will be soft, but will form up as it chills. Chill and serve. Makes 1 9-inch pie. Variation, Pumpkin Creme Pie:For a creamier version, blend one package Mori-Nu Lite tofu, ex-firm, 4 tablespoons water, 2 packages Mori-Nu Mates Vanilla Pudding Mix, 2 cups pumpkin, and spices. Follow directions as above.
[Name] Ajnavi Sandesh [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT35M [PrepTime] PT45M [TotalTime] PT1H20M [DatePublished] 2001-11-25T14:31:00Z [Description] Make and share this Ajnavi Sandesh recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] ["Indian", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "200", "200", NA] [RecipeIngredientParts] ["milk", "sugar", "saffron strand"] [AggregatedRating] nan [ReviewCount] nan [Calories] 349.7 [FatContent] 12.6 [SaturatedFatContent] 7.9 [CholesterolContent] 48.3 [SodiumContent] 169.0 [CarbohydrateContent] 49.4 [FiberContent] 0.0 [SugarContent] 33.3 [ProteinContent] 11.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Bring milk to a boil. Add little yoghurt. Let the milk curdle. Take off fire. Keep aside. Place this in a thick muslin cloth and hang till whey drains off. Blend all ingredients. Pour into a container. Cover with foil. Steam in a pressure cooker for 15 minutes. Take out. Mould into desired shapes. Serve decorated with silver paper.
[Name] Rabri Malpua [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-11-25T14:31:00Z [Description] A TREAT!! A delight, a dream, a fantasy out on a plate, what more can I say about this diwali delight? [Images] character(0) [RecipeCategory] Asian [Keywords] ["Indian", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", NA, "2", "1", NA, "1", "1/4", "1", "1/2", "1", NA] [RecipeIngredientParts] ["milk", "flour", "ghee", "sugar", "water", "saffron strand", "cashews", "sugar", "cardamom powder", "rose water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 632.8 [FatContent] 8.8 [SaturatedFatContent] 3.6 [CholesterolContent] 17.1 [SodiumContent] 116.4 [CarbohydrateContent] 133.5 [FiberContent] 1.2 [SugarContent] 101.5 [ProteinContent] 8.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Bring milk to a boil. Keep stirring till reduced to half the qty. Cool. Add flour. Blend well to obtain batter of pouring consistency. Add more milk, if needed. Boil sugar and water together till the syrup reaches one thread consistency. Add saffron. Keep aside. Grind the mawa, cashews, sugar, cardamom powder and rose water into a paste. Heat ghee in a flat frying pan. Pour a tbsp of the batter in the pan. Fry till done. Remove from ghee. Similarly make more puas. Dip these in the sugar syrup for a minute. Put a tsp of the khoya, roll up to form a packet and place on platter. Decorate with silver vark. Serve.
[Name] Bamia (Beef & Okra Casserole) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2001-11-25T14:34:00Z [Description] Make and share this Bamia (Beef & Okra Casserole) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Meat", "Egyptian", "African", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "6", "1", "6", "1", "1", "2", "1", "3", "3", "1/2", "1", "1"] [RecipeIngredientParts] ["okra", "onion", "tomatoes", "beef", "garlic", "salt", "plain yogurt", "sour cream", "white pepper", "tomatoes", "lemon"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 942.6 [FatContent] 88.6 [SaturatedFatContent] 34.9 [CholesterolContent] 114.4 [SodiumContent] 641.1 [CarbohydrateContent] 25.2 [FiberContent] 9.0 [SugarContent] 9.5 [ProteinContent] 15.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut stalks from okra. Heat 3 tablespoons oil in a large saucepan. Add okra, saute 6 minutes. Drain sauteed okra on paper towels. Discard oil, wipe pan with paper towels. Heat 2 more tablespoons oil in saucepan. Add onion and tomatoes, saute until heated through. Add ground beef- cook, stirring occasionally until browned. Add stock- bring to a boil. Add garlic and salt. Simmer until most of liquid has evaporated. Preheat oven to 350F. Brush a large baking pan with oil. Stir yogurt, sour cream and white pepper into beef mixture. Spoon half of the beef mixture over bottom of oiled pan. Cover with okra, then with remaining beef mixture. Sprinkle with remaining tablespoon oil. Bake 50-60 minutes. Garnish with tomato and lemon slices.
[Name] Shurit Ads (Lentil & Garlic Soup) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2001-11-25T14:35:00Z [Description] Make and share this Shurit Ads (Lentil & Garlic Soup) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Lentil", "Beans", "Vegetable", "Egyptian", "African", "Low Cholesterol", "Healthy", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["7", "2", "2", "4", "3", "2", "1", "1", "2", NA] [RecipeIngredientParts] ["dry lentils", "tomatoes", "garlic cloves", "onions", "butter", "salt", "black pepper", "ground cumin", "lemon wedge"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 374.1 [FatContent] 5.6 [SaturatedFatContent] 1.9 [CholesterolContent] 11.8 [SodiumContent] 808.8 [CarbohydrateContent] 56.4 [FiberContent] 21.2 [SugarContent] 9.2 [ProteinContent] 24.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In large saucepan, bring stock to a boil. Add lentils, tomatoes and garlic. Quarter 2 onions- add to lentil mixture. Chop remaining onion- set aside. Partially cover pan- simmer 45 minutes or until lentils are tender. Melt 1 tablespoon butter in skillet. Add chopped onion- saute until light browned. Press lentil mixture though a sieve- or puree in blender or food processor. Reheat in saucepan- season with salt, pepper and cumin. Stir in remaining 1 tablespoon butter. Pour into a tureen or serve in individual bowls. Sprinkle sauteed onion over top. Serve with lemon wedges.
[Name] Konafah [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT1H5M [PrepTime] PT20M [TotalTime] PT1H25M [DatePublished] 2001-11-25T14:35:00Z [Description] Make and share this Konafah recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Egyptian", "African", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/2", "1/4", "1", "1 1/2", "1 1/2", "1", "1"] [RecipeIngredientParts] ["butter", "walnuts", "unsalted peanuts", "ground cinnamon", "sugar", "water", "lemon juice", "vanilla"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 996.4 [FatContent] 86.8 [SaturatedFatContent] 42.1 [CholesterolContent] 139.4 [SodiumContent] 381.9 [CarbohydrateContent] 55.2 [FiberContent] 4.5 [SugarContent] 44.4 [ProteinContent] 8.6 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] --------Preparationof Syrup-------------. Add sugar to water, stir on mild-heat stove until dissolve. Add lemon juice and boil for 30- 45 minutes using minimum heat until it gets viscous and thick. Allow it to cool to room temperature. Add vanilla. ------Preparationof the nuts----------. Convert the nuts to small particle in the size of sesame seeds. Mix with coconuts and cinnamon. --------Preparationof Konafoh ----------. Use 9 x I I inch tray; coat all sides of the tray with butter Mix konafah with molten butter. To do so, try to divide it to small pieces to be mixed with butter. After mixing, divide konafah into two equal quantities. Spread the first half of konafah in the tray and try to press it and make its surface even. Spread the nuts mixture over it. Then, add and spread the second half. Press it with f-ingers, makes its surface even. Add the remainder amount of butter on the surface evenly. Bake in preheated oven (325 f] for about 20 minutes until the lower surface of kanafah turned into golden color. Turn the oven to broil until the upper surface turned into golden color. Sooner, remove it from the oven. Add the cold syrup to it evenly. Cover it with aluminum foil. Allow it cool. · Divide it into a 12 equal pieces.
[Name] Bissara [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT1H40M [PrepTime] PT5M [TotalTime] PT1H45M [DatePublished] 2001-11-25T14:35:00Z [Description] Make and share this Bissara recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Beans", "Vegetable", "Egyptian", "African", "Vegan", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/4", "3", "10 -15", "1", "1", "1", "1", "1", "2", NA, "1", NA] [RecipeIngredientParts] ["onions", "garlic", "dill", "fresh parsley leaves", "coriander leaves", "cumin powder", "mint powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 76.8 [FatContent] 4.8 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 10.8 [CarbohydrateContent] 8.2 [FiberContent] 1.4 [SugarContent] 2.5 [ProteinContent] 1.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Place crushed beans, garlic, dill, parsley, coriander and 2 onions on heat \r\nwith plenty of water.", "Boil until well cooked, about 60-90 minutes.", "Press in juice extractor or whirl in blender, then pass through a fine wire sieve", "Return to heat\r\n add cumin, mint, salt, optional, and cook for a further 7-10 minutes.", "Slice remaining onion very thinly and fry to a golden brown color.", "Remove the onions, strain the oil into the bissara and pour into a shallow serving dish.", "Decorate with the fried onion." ]
[Name] Chicken Flavored Rice Mix [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-11-26T08:28:00Z [Description] Once you do the prep, divide into 3 airtight containers, for here it is only 20 mins to the table whenever you need it. I have three seasoned rice mix recipes see which one you like best. Look for the other two Onion Flavored and Curry Flavored Rice Mix. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Low Cholesterol", "Healthy", "Potluck", "< 30 Mins", "For Large Groups", "Stove Top"] [RecipeIngredientQuantities] ["4", "4", "1", "1/2", "2", "4", "1/4", "1"] [RecipeIngredientParts] ["rice", "instant chicken bouillon", "salt", "dried thyme", "dried parsley", "pepper", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 120.4 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 110.5 [CarbohydrateContent] 26.6 [FiberContent] 0.6 [SugarContent] 0.6 [ProteinContent] 2.2 [RecipeServings] 24.0 [RecipeYield] 4 cups [RecipeInstructions] Combine all ingredients and mix until evenly distributed. Store in a cool dry place. Use within 6 months. Cooking directions: for 8 (1/2cup] servings. Boil 3 cups water in a covered pan. Add 1 1/3 cups of rice mix; stir. Cover and simmer for 20 minutes or until liquid is absorbed.
[Name] Onion Flavored Rice Mix [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-11-26T08:29:00Z [Description] Once you do the prep, divide into 3 airtight containers, for here it is only 20 mins to the table whenever you need it. I have three-seasoned rice mix recipes see which one you like best. Look for the other two Chicken Flavored and Curry Flavored Rice Mix. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/82/8/piczzI6OM.jpg" [RecipeCategory] Rice [Keywords] ["Low Cholesterol", "Healthy", "Potluck", "< 30 Mins", "For Large Groups", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1", "1"] [RecipeIngredientParts] ["rice", "parsley flakes", "salt"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 126.2 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.1 [SodiumContent] 336.5 [CarbohydrateContent] 27.6 [FiberContent] 0.7 [SugarContent] 0.6 [ProteinContent] 2.4 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients and mix until evenly distributed. Store in a cool dry place. Use within 6 months. Cooking directions: for 8 servings. Boil 3 cups water in a covered pan. Add 1 1/3 cups of rice mix; stir. Cover and simmer for 20 minutes or until liquid is absorbed.
[Name] Mahogany Buttercrunch Toffee [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-11-26T08:29:00Z [Description] A chocolate and nut soft toffee. The name does not do it justice, this confection will become a holiday tradition. Wrap large chunks in colored plastic wrap and tie with a ribbon for your gift baskets. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/82/9/picyRY4So.jpg" [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "Winter", "Christmas", "< 30 Mins", "For Large Groups", "Stove Top"] [RecipeIngredientQuantities] ["2", "1 1/4", "2", "1/2", "1", "1/4", "6"] [RecipeIngredientParts] ["light brown sugar", "water", "unsalted butter", "pure vanilla extract", "baking soda"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 272.7 [FatContent] 20.4 [SaturatedFatContent] 7.8 [CholesterolContent] 15.2 [SodiumContent] 88.2 [CarbohydrateContent] 23.3 [FiberContent] 3.8 [SugarContent] 17.5 [ProteinContent] 5.2 [RecipeServings] 16.0 [RecipeYield] 1 lb [RecipeInstructions] Preheat oven to 350 degrees F. Place almonds on a cookie sheet and bake them for 5-10 minutes until golden. Watch carefully, they go from getting hot to dark brown in just a few seconds! Cool to room temperature. In a food processor pulse the almonds until they are finely chopped. Sprinkle half of the nuts over a 7 inch by 10 inch area of a greased baking sheet. Set aside. In a medium, heavy saucepan combine the brown sugar, water and butter. Have your baking soda and vanilla extract ready. Over medium heat bring the sugar mixture to boil. Stir occasionally to prevent burning until the mixture reaches 285 degrees F. (soft-crack stage]. Immediately remove the saucepan from the heat as the temperature will rapidly rise. Immediately add the baking soda and vanilla extract. Pour this mixture over the nuts on your baking sheet. Quickly scatter the chocolate over the hot toffee. Press lightly so it starts melting. After about five minutes, the chocolate will be soft enough to spread with a long metal spatula in an even layer over the toffee. Spread the remaining chopped almonds over the melted chocolate. Cool completely and break into irregular pieces using a sharp knife. Store in an airtight container at room temperature for about one month. Makes one pound. Can be doubled.
[Name] creamy shrimp and scallop casserole [AuthorId] 24126 [AuthorName] ruby rodriguez [CookTime] PT1H [PrepTime] PT40M [TotalTime] PT1H40M [DatePublished] 2001-11-26T08:29:00Z [Description] This is sooo yummy--originally found in Southern Living. I would cut back a bit on the ground red pepper--and a liitle more garlic. Otherwise this is truly delightful! [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["16", "2 1/2", "2", "5", "2", "1", "1", "1", "1/3", "1", "1/2", "1/4", "2"] [RecipeIngredientParts] ["phyllo pastry sheets", "fresh shrimp", "frozen chopped spinach", "butter", "garlic", "bay scallop", "cream cheese", "sour cream", "parmesan cheese", "salt", "all-purpose flour", "half-and-half"] [AggregatedRating] nan [ReviewCount] nan [Calories] 540.1 [FatContent] 29.8 [SaturatedFatContent] 16.8 [CholesterolContent] 259.4 [SodiumContent] 854.5 [CarbohydrateContent] 27.0 [FiberContent] 2.5 [SugarContent] 0.8 [ProteinContent] 40.7 [RecipeServings] 10.0 [RecipeYield] 1 large pan [RecipeInstructions] CUT phyllo sheets into 13- x 9-inch rectangles; reserve half of phyllo sheets, keeping covered with a damp towel to prevent drying out. Stack remaining 8 sheets in a lightly greased 13- x 9-inch baking dish, lightly coating each sheet with vegetable cooking spray. BAKE on lowest oven rack at 400° for 5 minutes or until lightly browned, and set aside. PEEL shrimp, and devein, if desired. DRAIN spinach well, pressing between paper towels. MELT 1 tablespoon butter in a large skillet over medium heat; add garlic, and sauté 2 minutes. Add shrimp and scallops; cook 5 minutes or just until shrimp turn pink. Stir in cream cheese and next 4 ingredients until blended; remove from heat. Stir in spinach. MELT remaining 1/4 cup butter in a large saucepan over medium heat. Add flour, whisking constantly; cook, whisking constantly, 1 minute. Gradually add 2 cups half-and-half; cook, whisking constantly, 3 minutes or until mixture is thickened. Stir flour mixture into shrimp mixture. Spoon into prepared baking dish. STACK reserved phyllo sheets, coating each sheet with cooking spray. Roll up, jellyroll fashion, starting at long end, and cut into 1/4-inch slices. Unroll each piece, and gently twist; arrange twists in a diamond pattern over casserole. BAKE at 400° for 14 minutes or until golden. Let stand 10 minutes. Prep: 25 minutes, Cook: 15 minutes, Bake: 19 minutes, Stand: 10 minutes.
[Name] Turtle Cookies [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-11-26T08:29:00Z [Description] A butter cookie filled with caramel, rolled in nuts and covered with a bit of chocolate. Fast and easy! Your friends and family will think you spent hours in the kitchen creating these gems!. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Nuts", "Winter", "Christmas", "< 30 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "2", "1 1/2", "1/2", "1"] [RecipeIngredientParts] ["butter", "vanilla extract", "confectioners' sugar", "all-purpose flour", "milk"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 184.5 [FatContent] 12.6 [SaturatedFatContent] 5.7 [CholesterolContent] 21.8 [SodiumContent] 121.6 [CarbohydrateContent] 15.6 [FiberContent] 1.1 [SugarContent] 5.4 [ProteinContent] 3.3 [RecipeServings] 24.0 [RecipeYield] 24 cookies [RecipeInstructions] Preheat oven to 325 degrees F. Melt chocolate. Electric Mixer Method-------------. Have butter at cool room temperature (65 Degrees F.]. In a medium bowl, cream together the butter and sugar until smooth. Beat in the vanilla. Beat in flour till just combined. Food Processor Method--------------. Cut cold butter into 1\" chunks, process with sugar until smooth. Add vanilla, pulse till combined. Add flour, pulse till combined. BOTH METHODS----------------. Turn dough onto a piece of wax paper, press into a 6\" x 4\" rectangle. With a knife cut 24 equal cubes (1x1], roll each cube into a ball. Roll cookie balls in the egg whites, then roll them in the chopped nuts. Place the cookies 1 1/2 inches apart on an ungreased cookie sheet. Using your finger or the greased end of a wooden spoon, make an indention in the center of each cookie. Bake for 12 to 15 minutes until bottom of cookies are lightly browned. When the cookies come out of the oven fill the indentions with the caramel filling, and let cool for 10 minutes. Pour chocolate over each cookie to cover the caramel center. Let stand until chocolate is set.
[Name] Shrimp Casserole [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-11-26T08:29:00Z [Description] Make and share this Shrimp Casserole recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/83/2/kzkbFhYnTUOlMttLY6tc_shrimp casserole SITE-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/83/2/picCS1LyR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/83/2/picTjskH2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/83/2/YFfRhOvsSe6tzD5ojmJm_shrimp casserole SITE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/83/2/FrUokqWLRfOJdTMHiD4F_shrimp casserole SITE-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/83/2/8ClkLgIrSFWsBekZ7uNi_10208936626000803.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/83/2/8ClkLgIrSFWsBekZ7uNi_10208936626000803.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/83/2/picOM0awF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/83/2/picDn5oil.jpg"] [RecipeCategory] Canadian [Keywords] ["Potluck", "Spring", "Summer", "Winter", "Thanksgiving", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "6", "3", "6", "1/3", "2 3/4", "1/2", "1", "3/4", "1/4", "1", "2", "3/4"] [RecipeIngredientParts] ["farfalle pasta", "butter", "margarine", "garlic cloves", "all-purpose flour", "white wine", "chicken broth", "half-and-half cream", "salt", "cayenne pepper", "medium shrimp", "dried dill weed", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 41.0 [Calories] 515.0 [FatContent] 22.4 [SaturatedFatContent] 13.3 [CholesterolContent] 133.6 [SodiumContent] 852.6 [CarbohydrateContent] 53.8 [FiberContent] 2.1 [SugarContent] 2.4 [ProteinContent] 22.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Grease 3-quart casserole. Cook and drain pasta as directed on package. Melt butter in 2 quart saucepan over medium heat. Cook garlic in butter 1 minute, stirring constantly. Stir in flour. Cook, stirring constantly with wire whisk, until smooth and bubbly. Stir in wine or chicken broth. Stir in half and half, clam juice, cocktail sauce, salt and cayenne. Cook over medium heat, stirring constantly, until thickened. Stir in shrimp, dill weed and 1/4 cup of the cheese. Stir shrimp mixture into pasta, pour into casserole. Sprinkle with remaining 1/2 cup cheese. Baked uncovered 35 to 40 minutes or until light brown and hot.
[Name] Gingerbread Cookies [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT5M [PrepTime] PT12H [TotalTime] PT12H5M [DatePublished] 2001-11-26T08:29:00Z [Description] Make and share this Gingerbread Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Swedish", "Scandinavian", "European", "Low Protein", "Kid Friendly", "Weeknight", "Oven", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1/2", "1 2/3", "1 1/3 - 2 5/8", "1/3", "1", "1", "1", "2 1/2", "2"] [RecipeIngredientParts] ["water", "sugar", "butter", "margarine", "molasses", "ground cloves", "cinnamon", "ground ginger", "flour", "baking soda"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 620.2 [FatContent] 31.0 [SaturatedFatContent] 19.4 [CholesterolContent] 80.5 [SodiumContent] 539.1 [CarbohydrateContent] 83.7 [FiberContent] 1.9 [SugarContent] 49.7 [ProteinContent] 4.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix the baking soda with half of the flour. Bring water and sugar to a boil. Add molasses, margarine, and all the spices to the warm sugar water. Let cool. Add the flour mixture, and put the dough on the counter and add the rest of the mixture as it is kneaded. Put dough in a bowl and sprinkle some flour on top. Cover the bowl with a towel or plastic wrap. Let sit in refrigerator for about 12 hours. Turn on the oven to 420-440 °F (200-225 °C]. Grease cookie sheets. Use a rolling pin and make the dough very thin. Use different kinds of christmassy cookie cutters to cut out different shapes. Place on cookie sheets. Bake for about 5 minutes. Let cool on a rack until hardened somewhat.
[Name] Cinnamon Rolls (Kanelbullar) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT10M [PrepTime] PT50M [TotalTime] PT1H [DatePublished] 2001-11-26T08:29:00Z [Description] Make and share this Cinnamon Rolls (Kanelbullar) recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Swedish", "Scandinavian", "European", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "2", "3/4 - 1 1/2", "1/2", "1", "1", "4 -5"] [RecipeIngredientParts] ["dry yeast", "milk", "butter", "margarine", "sugar", "salt", "cardamom", "flour"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 472.7 [FatContent] 20.2 [SaturatedFatContent] 12.4 [CholesterolContent] 54.3 [SodiumContent] 445.3 [CarbohydrateContent] 63.7 [FiberContent] 2.1 [SugarContent] 12.7 [ProteinContent] 9.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Melt margarine or butter, add milk and heat 115 F (45 C]. Dissolve yeast. Add sugar, cardamom (optional] and salt. Stir until mixed. Add flour, knead into dough. Let rise until doubled (about 30 min]. Divide dough. Use rolling pin to roll out large rectangle, about 1/4 inch thick. Spread with margarine, some cinnamon and sugar. Roll up to a big roll, about 2 inches in diameter. Cut 3/4 in thick slices, put onto greased cookie sheet. Rise about 20-30 min. Baste with whipped egg, add a little bit of sugar on top, or Swedish pearl sugar (available at most IKEAs or Swedish specialty stores]. Bake 450 F (225 C] about 7-10 min, until golden brown. Eat with coffee!
[Name] Cornmeal Scones [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-11-26T08:29:00Z [Description] Make and share this Cornmeal Scones 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/14/83/5/piciUvcpt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/83/5/pic6MRfYg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/83/5/picpOhXFq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/83/5/picSUpOVW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/83/5/picF4dxwP.jpg" ] [RecipeCategory] Scones [Keywords] ["Quick Breads", "Breads", "Lunch/Snacks", "Grains", "Canadian", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1/3", "1", "1/2", "1/2", "1/2", "3/4"] [RecipeIngredientParts] ["all-purpose flour", "cornmeal", "baking powder", "baking soda", "salt", "butter", "margarine", "buttermilk"] [AggregatedRating] 5.0 [ReviewCount] 28.0 [Calories] 243.3 [FatContent] 12.2 [SaturatedFatContent] 7.5 [CholesterolContent] 31.4 [SodiumContent] 397.2 [CarbohydrateContent] 29.0 [FiberContent] 1.2 [SugarContent] 1.2 [ProteinContent] 4.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 400°F. Mix flour, cornmeal, baking powder, baking soda and salt in medium bowl. Cut in butter using pastry blender or 2 knives, until mixture looks like fine crumbs. Stir in buttermilk so dough leaves sides of bowl and forms a ball. Turn dough onto lightly floured surface. Knead lightly 10 times. Pat or roll into 7 inch circle on ungreased cookie sheet that has been sprinkled with cornmeal. Score top into 8 wedges, cutting down halfway to the bottom. Bake 20 to 25 minutes or until light brown. Immediately remove from cookie sheet, carefully separate wedges. Serve warm.
[Name] Fantastic Apricot Chicken [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-11-26T08:29:00Z [Description] The best apricot chicken recipe in the world. You will love it as much as everyone I know that has tasted it. Yummy, yummy, yummy, yummy need I say more? [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/83/6/14836.jpg" [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Fruit", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", NA, NA, NA] [RecipeIngredientParts] ["chicken breast", "cornflour", "pepper", "pasta"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 459.7 [FatContent] 16.3 [SaturatedFatContent] 4.5 [CholesterolContent] 106.7 [SodiumContent] 112.0 [CarbohydrateContent] 41.6 [FiberContent] 3.3 [SugarContent] 24.9 [ProteinContent] 36.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut the chicken breasts into cubes. Place the cornflour and pepper in a small plastic bag so that you can shake the cornflour onto the chicken pieces. Start cooking your pasta so that it is ready when the chicken is. Shake the cornflour onto the chicken pieces. Place the oil into a frying pan and cook the chicken so that it is fully cooked. Mix the french onion soup and apricot nectar together and add to the chicken in the frying pan. Cook and stir for a couple of minutes. Add the apricot halves and the juice from the apricot halves. Stir continually and cook for a further 10-15 minutes so that the flavor can be absorbed by the chicken. Serve.
[Name] poblano-shrimp enchiladas [AuthorId] 24126 [AuthorName] ruby rodriguez [CookTime] PT25M [PrepTime] PT35M [TotalTime] PT1H [DatePublished] 2001-11-26T08:29:00Z [Description] Originally found in Southern Living. If you feel like making your own green enchilada sauce--here's how: Boil 10 tomatillos and 2 jalepenos until soft. Put in blender and add salt and garlic. Remove from blender and add fresh chopped cilantro and onion. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "5", "1", "1", "1", "1/4", "1/2", "1/4", "1/4", "1/2", "8", "1", "1 1/2"] [RecipeIngredientParts] ["fresh shrimp", "olive oil", "onion", "tomatoes", "salt", "dried oregano", "ground cumin", "pepper", "sour cream", "corn tortillas", "monterey jack cheese"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 581.7 [FatContent] 38.2 [SaturatedFatContent] 14.1 [CholesterolContent] 160.1 [SodiumContent] 1348.5 [CarbohydrateContent] 35.3 [FiberContent] 5.2 [SugarContent] 8.5 [ProteinContent] 26.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] PEEL shrimp, and devein, if desired. Coarsely chop shrimp, and set aside. BRUSH an 11- x- 7-inch baking dish with 2 tablespoons oil. Set aside. SAUTÉ pepper in remaining oil in a large skillet over medium-high heat until skin looks blistered. Remove from skillet, and chop. RETURN chopped pepper to skillet. Add onion and next 5 ingredients; sauté 4 minutes. Add chopped shrimp, and sauté 1 minute; remove from heat, and cool 5 minutes. Stir in sour cream. HEAT tortillas according to package directions. Spoon shrimp mixture evenly down center of each tortilla, and roll up. Arrange, seam side down, in prepared pan. Top with sauce, and sprinkle with cheese. Cover and chill up to 1 day ahead. BAKE at 350° for 25 minutes or until thoroughly heated.
[Name] Chicken and Spinach Pasta Casserole [AuthorId] 7108 [AuthorName] TheDancingCook [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2001-11-26T08:29:00Z [Description] Great tasting casserole; I'm not a big spinach fan myself but these greens are covered up well. Look out Popeye! [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Meat", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "6", "2", "1 1/3", "1", "1", "1", "1/8", "1 1/2"] [RecipeIngredientParts] ["bacon", "sour cream", "frozen chopped spinach", "garlic powder"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 414.8 [FatContent] 27.2 [SaturatedFatContent] 13.2 [CholesterolContent] 90.0 [SodiumContent] 699.7 [CarbohydrateContent] 17.8 [FiberContent] 2.0 [SugarContent] 2.7 [ProteinContent] 25.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°F. Cook pasta and drain. Cook bacon on stove or in microwave. Cook chicken and drain. Return above into saucepan with 2/3 cup French Fried Onions. In separate bowl, combine soup, sour cream, spinach, garlic powder and 1 cup Cheddar cheese. (It will form into a consistency somewhat of a dip]. Spoon half of the macaroni mixture into a greased 12x8-inch baking dish and cover with half of the \"dip\" mix. Repeat layers. Bake uncovered at 375°F for 30 minutes or until heat through. Then top with remaining cheese and 2/3 cup onions and bake at same temp, uncovered for about 3 to 5 minutes until golden brown.
[Name] Mama's Greens [AuthorId] 34254 [AuthorName] VO714 [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2001-11-26T08:29:00Z [Description] This is a Daughter of a Southern Woman Recipe. It has come down from women who can cook for 500 people or just you and your Mama. Enjoy! [Images] character(0) [RecipeCategory] Collard Greens [Keywords] ["Greens", "Vegetable", "Christmas", "Thanksgiving", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1", "2", NA] [RecipeIngredientParts] "yellow onion" [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 61.4 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 34.6 [CarbohydrateContent] 11.9 [FiberContent] 6.2 [SugarContent] 1.4 [ProteinContent] 4.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Most Important: Wash the greens several times. Remove the veins and stems,then chop coarsely. Sauté onions in a little oil for 2-3 minutes. Add greens, 1 teaspoon hot sauce and 1 1/2 quart water. Heat to a boil; reduce heat to a simmer till greens are tender. Remove the hocks, ditch the fat, shred the meat and return it to the pot. Keep an eye on the water level so the greens don't get dry. This is VERY easy and tastes great!
[Name] Blueberry Shortcakes [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT16M [PrepTime] PT20M [TotalTime] PT36M [DatePublished] 2001-11-26T08:29:00Z [Description] Much easier to serve individual shortcakes, these are wonderful with any berries or fruit, I have served also with a peach or apricot filling. Use frozen berries or fruit in the winter. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "Berries", "Fruit", "Canadian", "Kid Friendly", "Spring", "Summer", "Winter", "Christmas", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2 1/4", "3", "1", "1/2", "1/3", "1/2", "3/4", "2", "1", "2"] [RecipeIngredientParts] ["cake-and-pastry flour", "sugar", "baking powder", "salt", "butter", "currants", "milk", "brown sugar", "blueberries"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 368.7 [FatContent] 20.0 [SaturatedFatContent] 12.3 [CholesterolContent] 64.3 [SodiumContent] 360.0 [CarbohydrateContent] 43.5 [FiberContent] 1.5 [SugarContent] 9.6 [ProteinContent] 4.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine flour, sugar, baking powder and salt. Using a pastry blender or two knives, cut butter into dry mixture until crumbly. Stir in dried berries. Make a well in the dry ingredients, add milk and stir with a fork until dough is soft and sticky. Turn dough out onto a lightly floured surface. Using floured hands, gently pat dough into a 3/4 inch thick circle. Using a 2 1/2 inch cookie cutter, cut out short cakes. Press scraps together and cut out more rounds. Place on a buttered baking sheet. Sprinkle tops evenly with brown sugar. Bake in 400°F oven for 12 to 15 minutes or until well risen, broil for 45 seconds or until golden. Cool on rack. Whip cream until thick. Fold in berries. Cut shortcakes in half, crosswise and fill with cream and berries OR Leave out the dried berries and use strawberries, or blackberries, or raspberries with the cream to fill.
[Name] Wild Rice With Bacon [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-11-26T08:29:00Z [Description] Make and share this Wild Rice With Bacon 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/14/84/1/pic7DnCRL.jpg" [RecipeCategory] Rice [Keywords] ["Canadian", "Low Cholesterol", "Spring", "Summer", "Winter", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1", "1 1/2", "2 -3", "2 1/2", "1/2", "1/4"] [RecipeIngredientParts] ["bacon", "butter", "margarine", "wild rice", "green onions", "water", "salt", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 115.9 [FatContent] 4.4 [SaturatedFatContent] 1.9 [CholesterolContent] 7.9 [SodiumContent] 212.9 [CarbohydrateContent] 15.8 [FiberContent] 1.5 [SugarContent] 0.8 [ProteinContent] 4.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt butter in 10 inch frypan (non-stick] over medium heat. Cook wild rice, mushrooms and onions in butter about 3 minutes, stirring occasionally, until onions are tender. Stir in water, salt and pepper. Heat to boiling, stirring occasionally, reduce heat. Cover and simmer 40 to 50 minutes or until rice is tender, drain if necessary. Stir in bacon pieces.
[Name] Winter White Salad With Pan Seared Scallops [AuthorId] 24126 [AuthorName] ruby rodriguez [CookTime] PT5M [PrepTime] PT25M [TotalTime] PT30M [DatePublished] 2001-11-26T08:29:00Z [Description] Make and share this Winter White Salad With Pan Seared Scallops recipe from Food.com. [Images] character(0) [RecipeCategory] Winter [Keywords] ["Christmas", "< 30 Mins"] [RecipeIngredientQuantities] ["2", NA, NA, "1/3", "1", "1/2", "1", "1", "1", "3/4", "12", "1", "1", "1"] [RecipeIngredientParts] ["sea scallops", "salt", "fresh ground black pepper", "olive oil", "raspberry vinegar", "Dijon mustard", "sugar", "poppy seed", "olive oil", "lettuce", "mushroom", "walnuts", "fresh raspberry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 928.4 [FatContent] 80.1 [SaturatedFatContent] 10.3 [CholesterolContent] 54.6 [SodiumContent] 939.4 [CarbohydrateContent] 23.2 [FiberContent] 6.0 [SugarContent] 6.8 [ProteinContent] 34.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] season scalops with salt and fresh pepper. Heat the flavored oil in a skillet over med-high heat. Add scallops and saute. Drizzle with lemon juice and set aside. Make the vinaigrette by whisking together the rasp. vinegar, dijon mustard, sugar, salt, pepper and poppyseeds. Add olive oil in a steady stream. Set aside. Toss the lettuce, scallops, mushrooms, walnuts and raspberries. Pour vinaigrette over the top or pass it around.
[Name] Curry Flavored Rice Mix [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-11-26T08:29:00Z [Description] Once you do the prep, divide into 3 airtight containers, for here it is only 20 mins to the table whenever you need it. I have three-seasoned rice mix recipes see which one you like best. Look for the other two Chicken Flavored and Onion Flavored Rice Mix. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/84/3/picxKWoSq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/84/3/picjzU96x.jpg"] [RecipeCategory] Rice [Keywords] ["Low Cholesterol", "Healthy", "Potluck", "< 30 Mins", "For Large Groups", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "2", "4", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["rice", "curry powder", "sugar", "salt", "chicken bouillon", "instant minced garlic", "ground turmeric"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 124.0 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 100.2 [CarbohydrateContent] 27.4 [FiberContent] 0.7 [SugarContent] 0.8 [ProteinContent] 2.3 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients and mix until evenly distributed. Store in a cool dry place. Use within 6 months. Cooking directions: for 8 (1/2 cup] servings. Boil 3 cups water in a covered pan. Add 1 1/3 cups of rice mix; stir. Cover and simmer for 20 minutes or until liquid is absorbed.
[Name] Nut Butter Gems [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2001-11-26T08:29:00Z [Description] Not your fathers peanut butter cookies! Pick your nut butter, our favorite is cashew butter, but almond and peanut butter work well too. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Nuts", "Winter", "Christmas", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1/8", "1/2", "1/4", "1/2", "1", "1", "1/2", "6", "6", "6"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "salt", "light brown sugar", "granulated sugar", "unsalted butter", "smooth cashew butter", "egg", "vanilla extract", "bittersweet chocolate", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 124.9 [FatContent] 8.7 [SaturatedFatContent] 3.9 [CholesterolContent] 16.9 [SodiumContent] 75.1 [CarbohydrateContent] 10.1 [FiberContent] 0.6 [SugarContent] 6.7 [ProteinContent] 2.5 [RecipeServings] 40.0 [RecipeYield] 40 cookies [RecipeInstructions] Preheat oven to 375°F at least 15 minutes before baking time. •Food processor method: Into a small bowl, sift together the flour, baking soda, and salt- whisk to mix evenly. Process the sugars for several minutes until very fine. Cut the butter into a few pieces and add it with the motor running. Add the peanut butter and process until smooth and creamy. Add the egg and vanilla extract and process until incorporated, scraping the sides of the bowl. Add the flour mixture and pulse in just until incorporated. •Electric mixer method or by hand: Soften the butter to a cool room temperature. In a small bowl, sift together the flour, baking soda, and salt. Whisk to combine. In a mixing bowl, beat the sugars until well mixed. Add the butter and peanut butter and beat for several minutes, until very smooth and creamy. Add the egg and vanilla extract and beat until incorporated, scraping the sides of the bowl. Gradually beat in the flour mixture just until incorporated. •Both methods: Scrape the dough into a bowl and refrigerate for at least 1 hour or as long as overnight. Measure the dough into a 1 1/4-inch cookie scoop (2 level teaspoons] and roll it to shape 1-inch balls. Place the balls 1 1/2-inches apart on ungreased cookie sheets. As soon as you roll each ball, use your index finger or the handle of a wooden spoon to make a depression going down almost to the cookie sheet in the center of each ball. Bake for 10 to 12 minutes or until lightly browned and set. For even baking, rotate the cookie sheet front to back halfway through baking. Cool the cookies on the sheets for a few minutes or until firm enough to lift. Use a small angled metal spatula to transfer the cookies to wire racks to cool completely. If necessary, while the cookies are still hot, use the greased handle of a wooden spoon to deepen the depressions. Fill the centers with milk chocolate toppings. While the cookies are baking, prepare the chocolate topping, melt the chocolates. Whisk in the softened butter. The mixture will thicken immediately. Do not over whisk. Use a reclosable quart-size freezer bag with one corner cut off to pipe the chocolate into the centers the cookies. Allow the chocolate to set until firm before storing the cookies in airtight containers.
[Name] Cheesy Golden Rice [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-11-26T08:29:00Z [Description] This has always been a big hit with the kids in my family, when I was a kid myself, and as a mother now. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Rice", "Cheese", "Vegetable", "Kid Friendly", "Kosher", "Free Of...", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "3", "2", "2/3", "1", "1", "1/4"] [RecipeIngredientParts] ["rice", "cheddar cheese", "carrots", "eggs", "milk", "onion", "salt", "ground black pepper"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 454.2 [FatContent] 15.6 [SaturatedFatContent] 9.2 [CholesterolContent] 105.4 [SodiumContent] 703.4 [CarbohydrateContent] 59.8 [FiberContent] 2.8 [SugarContent] 3.4 [ProteinContent] 17.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients, stirring well. Spoon into a greased 1 1/2-quart casserole. Bake at 350 degrees F for 1 hour or until set.
[Name] Tea Cakes (Tekakor) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-11-26T08:34:00Z [Description] Make and share this Tea Cakes (Tekakor) recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Swedish", "Scandinavian", "European", "Healthy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/4 - 2 1/2", "4", "4", "3/4", "2", "12", "2"] [RecipeIngredientParts] ["margarine", "milk", "sugar", "salt", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1096.9 [FatContent] 34.8 [SaturatedFatContent] 8.0 [CholesterolContent] 17.1 [SodiumContent] 979.1 [CarbohydrateContent] 169.2 [FiberContent] 5.8 [SugarContent] 19.2 [ProteinContent] 25.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Melt margarine. Add milk, heat until 45 C (115 F]. Dissolve yeast in liquid. Add sugar,salt, bread spices, most of the flour. Knead dough until mixed well. Rise for 20 min. Knead dough. Use rolling pin to roll out large rounds (about 1/4-1/2 in. thick] Cut circular shapes, about 4-5 in. in diameter (use bowl or something circular]. Put on cookie sheet, use fork to make air holes. Rise for 30 min. Bake in oven at 440 F (225 C] for about 10 min, or until golden. Eat as sandwiches. Excellent with tea!
[Name] KARE IKAN (FISH CURRY) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-11-26T08:37:00Z [Description] Make and share this KARE IKAN (FISH CURRY) recipe from Food.com. [Images] character(0) [RecipeCategory] Curries [Keywords] ["Lunch/Snacks", "Vegetable", "Indonesian", "Asian", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "6", "2", "2", "1", "1/2", "1", "1", "1/2", "1/2", "1", "2", NA, "1", NA] [RecipeIngredientParts] ["shallots", "onion", "garlic", "ground coriander", "ground ginger", "dried lemon grass", "lemongrass", "chili powder", "bay leaf", "turmeric", "tamarind juice", "coconut milk", "salt", "cucumber", "mint"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 360.3 [FatContent] 21.4 [SaturatedFatContent] 12.1 [CholesterolContent] 114.3 [SodiumContent] 145.9 [CarbohydrateContent] 9.6 [FiberContent] 0.8 [SugarContent] 0.1 [ProteinContent] 33.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Whatever fish is used, it can be cut into small cubes or slices before frying. Heat a little oil in a heavy frying-pan, and carefully brown the fish in it. Meanwhile, in another frying-pan, fry the chopped shallots (or onion] and garlic until tender. Stir in the chilli, ginger, turmeric, coriander, lemon grass, salam, salt and tamarind water. Let this mixture simmer for 10 minutes, then put in the fish. Cover, and simmer for another 10 minutes. Add the santen and cook for a further 5 minutes. Serve hot, garnished with very thin slices of cucumber and chopped mint. (Alternatively, put the cucumber and mint into the kare itself for the last 2 minutes of cooking.] Incidentally, the same care can be made with prawns. There is no need to fry the prawns separately; but fry them in the mixture of onion, etcetera for a few minutes before you put in the tamarind water.
[Name] Quick Sirloin Chili - With Beans [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2001-11-26T08:38:00Z [Description] Excellent chilli and quick!! Serve with or over cornmeal scones, (recipe in recipezaar), and with a green salad. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Vegetable", "Meat", "Canadian", "Kid Friendly", "Potluck", "Winter", "Spicy", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "2", "1", "1", "1", "1", "1 1/2", "1", NA] [RecipeIngredientParts] ["boneless beef sirloin", "onion", "green bell pepper", "diced tomatoes", "pinto beans", "kidney beans", "black beans", "beef broth", "beef broth", "ground cumin", "chili powder", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 687.6 [FatContent] 27.5 [SaturatedFatContent] 9.8 [CholesterolContent] 101.4 [SodiumContent] 991.6 [CarbohydrateContent] 65.8 [FiberContent] 20.1 [SugarContent] 14.1 [ProteinContent] 47.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oil in Dutch oven over medium high heat. Cook 1 lb of beef at a time in oil, stirring occasionally, until brown, remove from dutch oven. Add onion and bell pepper to dutch oven. Cook 2 or 3 minutes, stirring occasionally, until tender crisp. Stir in remaining ingredients, except beef. Cover and cook over medium heat 10 minutes. Stir in beef. Cook 3 to 8 minutes or until beef is tender.
[Name] Saffron Buns (Lussekatter) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT7M [PrepTime] PT40M [TotalTime] PT47M [DatePublished] 2001-11-26T08:40:00Z [Description] Saffron Buns are an old tradition and are commonly eaten on December 13, Lucia Day and all the time up until Christmas. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Swedish", "Scandinavian", "European", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "2", "3/4 - 1 1/2", "1/2", "1", "1", "4 -5", "1 -2", NA] [RecipeIngredientParts] ["dry yeast", "milk", "butter", "margarine", "sugar", "salt", "egg", "flour", "saffron", "raisins"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 482.2 [FatContent] 20.8 [SaturatedFatContent] 12.6 [CholesterolContent] 80.7 [SodiumContent] 454.2 [CarbohydrateContent] 63.8 [FiberContent] 2.1 [SugarContent] 12.7 [ProteinContent] 10.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] The ingredients are the same as for cinnamon rolls, follow the same directions. Add the saffron to the liquid and mix. Add the egg as the dough is kneaded. Take a piece of dough, roll it out into a long string, thick as your finger and about 4-5 in (10-12 cm] long. Roll up both ends in opposite circles until they meet about midway. Place a raisin into the center of each circle. This is called a\"lussekatt\". Let the\"lussekatt\"'s rise about 30-40 min in a nondrafty environment. Baste with whipped egg and bake in 420-440 °F (200-225 °C], or until golden.
[Name] Bobotie Pie [AuthorId] 24705 [AuthorName] Tom Towers [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2001-11-26T08:42:00Z [Description] Make and share this Bobotie Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["African", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "2", "2", "1/2", "2", "2", "2", "1/2", "6", "1/2"] [RecipeIngredientParts] ["butter", "onion", "apple", "curry powder", "raisins", "lemon juice", "eggs", "turmeric", "bay leaves", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 941.2 [FatContent] 67.4 [SaturatedFatContent] 29.5 [CholesterolContent] 286.8 [SodiumContent] 333.0 [CarbohydrateContent] 36.0 [FiberContent] 4.4 [SugarContent] 18.2 [ProteinContent] 48.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt butter in saucepan. Add onions and sauté. Add apples and continue to sauté. Add the beef and seal it. Squeeze out the excess milk from the bread, tear up and add to the pot. Add the remaining ingredients and stir well.
[Name] Spicy Shrimp With Green Beans & Red Pepper [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT8M [PrepTime] PT5M [TotalTime] PT13M [DatePublished] 2001-11-26T08:43:00Z [Description] Make and share this Spicy Shrimp With Green Beans & Red Pepper 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/14/85/1/picXPTtHS.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Indonesian", "Asian", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "2", "3/4", "1/4", "2", "2", "1", NA, "1/4", "1", "1", "1", NA, "2", "1"] [RecipeIngredientParts] ["large shrimp", "dry white wine", "green beans", "peanuts", "canola oil", "shallots", "garlic cloves", "red bell pepper", "fresh cilantro stem", "chicken broth", "oyster sauce", "Southeast Asian fish sauce", "sugar", "pepper", "cornstarch"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 196.3 [FatContent] 6.0 [SaturatedFatContent] 0.8 [CholesterolContent] 143.2 [SodiumContent] 1176.2 [CarbohydrateContent] 15.0 [FiberContent] 3.8 [SugarContent] 5.7 [ProteinContent] 20.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Rinse the shrimp with cold water and pat dry with paper towels. Put the shrimp in a medium bowl, sprinkle with the wine, cover and refrigerate until needed, up to two hours. Bring a medium pan of salted water to boil, add green beans and simmer for 3-4 minutes. Drain, rinse with cold water and throughly dry on paper towels. Cut the beans diagonally in 1 1/2 inch lengths and set aside. In a small bowl, stir together the glaze ingredients and set aside. Drain the shrimp well. Heat a wok or medium skillet over high heat. Add half the oil and when it is very hot, add the shrimp. Stir-fry until the shrimp are firm and opaque, 1-2 minutes. Take from heat and set shrimp aside. Reheat the wok over medium-high heat and add the remaining oil. Stir-fry the shallots, garlic and bell pepper until the bell pepper starts to soften, 1-2 minutes. Add the green beans and stir-fry until just hot, about 30 seconds. Reduce heat, stir the glaze and pour into the wok. Stir until thickened. Add the shrimp with any juices and stir to combine.
[Name] Mixed Vegetable Salad with Peanut Sauce (Gado-Gado) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-11-26T08:46:00Z [Description] Make and share this Mixed Vegetable Salad with Peanut Sauce (Gado-Gado) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Indonesian", "Asian", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", NA, "6", NA, NA, "1", "2", "1", "1", "1/2", "1", "1/2", "1", "1", NA, "1/2"] [RecipeIngredientParts] ["firm tofu", "ketjap manis", "egg", "garlic", "shallots", "galangal", "ground galangal", "dried shrimp paste", "sambal oelek", "raw peanuts", "brown sugar", "palm sugar", "coconut milk", "salt", "lime, juice of"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 472.9 [FatContent] 50.4 [SaturatedFatContent] 12.7 [CholesterolContent] 0.0 [SodiumContent] 8.1 [CarbohydrateContent] 5.2 [FiberContent] 1.1 [SugarContent] 1.3 [ProteinContent] 4.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] (a variety of the following]: cabbage, in 1-inch squares; bean sprouts; carrots, sliced or julienned; green beans, in 2-inch pieces; potatoes or sweet potatoes in large dice; sliced cucumbers; watercress sprigs; tomato wedges. This is from a new cookbook I just got. Haven't tried this recipe yet, but it looks dead on. This is a rather free-form salad of lightly cooked vegetables; the exact contents depend on what is available. What makes it gado-gado is the dressing, a creamy peanut sauce. Remove tofu from package and drain. Place on a plate lined with cloth or paper towels, top with another layer of towel and an inverted plate, and place a weight of a pound or more on top. Let stand for 30 minutes, unwrap, and discard liquid. Cut tofu into bite-sized squares or triangles and sprinkle with kecap manis. Fry in 350F oil until golden brown and puffy; transfer to paper towels to drain. Reserve oil to cook peanuts. One at a time, blanch vegetables in lightly salted water, rinsing them in cold water to stop cooking as soon as they reach the desired degree of doneness. Cabbage and bean sprouts require only a few seconds; carrots, green beans, and potatoes may take several minutes depending on size and tenderness. Do not blanch cucumbers, watercress, and tomatoes. use them raw. Place Gado-Gado Sauce in a small bowl in the center of a large platter. Arrange vegetables on platter around sauce. Garnish with wedges or slices of hard-cooked egg and fried onion flakes. To serve, spoon some sauce onto each plate and dip vegetables into sauce. Serves 4 to 6 with other dishes. --------------GADO-GADOSAUCE----------------. To prepare sauce in a mortar: Pound garlic, shallot, galangal, shrimp paste, and chile to a paste. To prepare sauce in a blender: Chop together in a 1-cup jar. In a wok or deep skillet, heat oil over medium-high heat until a peanut sizzles on contact. Fry peanuts until lightly browned; transfer to paper towels to drain. When peanuts have cooled, grind in a mortar or food processor to a coarse, grainy paste, adding a little oil if necessary to facilitate blending. (May be made up to a week ahead and stored covered in refrigerator.] Remove all but 2 tablespoons oil from pan and reserve for another use. Return pan to medium-low heat and add pounded mixture. Cook until quite fragrant, but do not burn. Add peanuts, sugar, and coconut milk and bring to a boil, stirring. Simmer until thick and season to taste with salt and lime juice. Allow to coot to room temperature before serving.
[Name] Baked Fish with Spices [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-11-26T08:47:00Z [Description] Make and share this Baked Fish with Spices recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Indonesian", "Asian", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "2", "1", "1"] [RecipeIngredientParts] ["onion", "garlic", "fresh ginger", "fresh lemon rind", "tamarind paste", "light soy sauce"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 192.4 [FatContent] 8.1 [SaturatedFatContent] 1.4 [CholesterolContent] 61.6 [SodiumContent] 573.2 [CarbohydrateContent] 11.6 [FiberContent] 1.4 [SugarContent] 6.9 [ProteinContent] 18.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place fish onto large pieces of foil. Make three deep incissions with sharp knife on each side of fish. In a food processor, combine onion, garlic, ginger, lemon rind, tamarind sauce, light soy sauce and peanut oil, blend until the mixture is smooth. Spread mixture on both sides and inside the fish. Wrap foil around fish, secure firmly. Place fish in a baking dish, bake at 180 degrees C for 30 minutes, or until fish is just cooked.
[Name] Ancient Egyptian Melokhia Soup [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-11-26T08:50:00Z [Description] Make and share this Ancient Egyptian Melokhia Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Egyptian", "African", "Very Low Carbs", "Low Cholesterol", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", NA, "2", "2", "1 1/2", NA, "200", "2", NA, "1", "2"] [RecipeIngredientParts] ["leg of lamb", "whole chicken", "water", "salt", "onions", "garlic cloves", "water", "pepper", "spinach", "garlic cloves", "olive oil", "pepper", "ground coriander"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 363.1 [FatContent] 22.8 [SaturatedFatContent] 9.7 [CholesterolContent] 111.7 [SodiumContent] 138.4 [CarbohydrateContent] 5.9 [FiberContent] 1.8 [SugarContent] 1.7 [ProteinContent] 32.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put all the ingredients in a pan with a thick bottom for two hours and let it become broth. Cut the little pieces of chicken and/or lamb and put them in the soup. Cut the spinach or melokhia in little rips and put them also in the soup. Put a little sunflower or olive oil in the baking pan. Squeeze the strings garlic in the pan and bake them until they are gold-brown of color. Then put the harissa and coriander in it. Now put the spicy paste in the soup. Always keep mixing. Make sure the melokhia or spinach doesn't become overdone. Serve it with Turkish bread.
[Name] Boil Up [AuthorId] 11195 [AuthorName] Wilz3075 [CookTime] PT2H [PrepTime] PT5M [TotalTime] PT2H5M [DatePublished] 2001-11-26T08:51:00Z [Description] I like this recipe because it is easy and depending on how much meat and veg you use it can be adapted to feed as much people as you like. All it takes is time [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Meat", "Spring", "Winter", "Weeknight", "Broil/Grill", "Oven", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "1/2", "6"] [RecipeIngredientParts] ["cabbage", "potatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 182.2 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 26.4 [CarbohydrateContent] 41.4 [FiberContent] 6.4 [SugarContent] 4.4 [ProteinContent] 5.4 [RecipeServings] 6.0 [RecipeYield] 1 potfull [RecipeInstructions] Boil neck chops for 2 hours on low until tender. Add chopped up cabbage (not too small though]. Lastly add potatoes and cook until potatoes are done. Ready to eat.
[Name] M&M's Holiday Poppers [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-11-26T08:58:00Z [Description] I got this from an M&M's newsletter that I occasionally find in my Inbox. Great idea for any holiday, or for a chocolate lover! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/85/6/picl9ko6f.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Kid Friendly", "Kosher", "Christmas", "Hanukkah", "Halloween", "< 30 Mins"] [RecipeIngredientQuantities] [NA, NA, NA, "3", NA] [RecipeIngredientParts] "dark chocolate" [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 79.6 [FatContent] 2.5 [SaturatedFatContent] 1.2 [CholesterolContent] 2.1 [SodiumContent] 37.1 [CarbohydrateContent] 14.7 [FiberContent] 0.3 [SugarContent] 12.7 [ProteinContent] 0.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Also need: 8 5-inch paper tubes (either cut a paper towel tube in half or use an empty toilet tissue tube], 2 sheets red tissue paper, 16-inch x 27-inch, 2 sheets green tissue paper, 16-inch x 27-inch, Red curling ribbon, Green curling ribbon, Gold curling ribbon. Cut the tissue paper in half, lengthwise. Cut 8 strands of each color of ribbon, 15\" long. Fill the tubes with a selection of: DOVE® Milk or Dark Chocolate Gifts, SNICKERS®, MILKY WAY®, 3 MUSKETEERS® and TWIX® Miniatures Lay one sheet of tissue paper flat on a surface. Place the tube at one edge and roll the paper tightly around the tube. Tie the ribbon tightly at both ends of the tube.
[Name] Caramel Chocolate Delices [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-11-26T09:48:00Z [Description] My grandfather used to bring these home from the bakery when I was a little girl, and my brother and I would fight over them. I’m ecstatic that I found a recipe for them in the My Most Favorite Dessert Company cookbook. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Low Cholesterol", "Healthy", "Kid Friendly", "Kosher", "Free Of...", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "3", "1 1/2", "1", "1"] [RecipeIngredientParts] ["bittersweet chocolate", "brown sugar", "lemon, zest of"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 117.8 [FatContent] 4.1 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 42.3 [CarbohydrateContent] 19.4 [FiberContent] 0.9 [SugarContent] 18.1 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] 18 cookies [RecipeInstructions] Preheat the oven to 325 degrees F. Line two large baking sheets with parchment paper. Melt the chocolate, stirring until smooth. Let cool. Beat the eggwhites on high speed until they hold soft peaks. Gradually add the sugar and beat until the meringues hold stiff peaks and is glossy. Gently fold in the melted chocolate with a rubber spatula. Fold in the ground almonds and the lemon zest until thoroughly combined. Do not overmix. Drop the meringue by heaping tablespoons onto the parchment paper, leaving two inches between each mound. Bake 15 minutes. The cookies will puff up slightly and then fall. Do not remove the cookies from the sheets until they are completely cooled, or they will break.
[Name] Old Fashioned Vanilla Wafers [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT7M [PrepTime] PT15M [TotalTime] PT22M [DatePublished] 2001-11-26T09:48:00Z [Description] These are just like the cookies we used to get in kindergarten with a glass of cold milk. Adapted from My Most Favorite Dessert Company. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/85/8/picHg62FB.jpg" [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Kid Friendly", "Kosher", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1/4", "1/2", "1", "1", "1", "1/4", "3/4"] [RecipeIngredientParts] ["unsalted margarine", "sugar", "egg", "vanilla extract", "orange zest", "lemon, zest of", "cake flour"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 414.3 [FatContent] 24.2 [SaturatedFatContent] 4.7 [CholesterolContent] 52.9 [SodiumContent] 18.7 [CarbohydrateContent] 45.5 [FiberContent] 0.5 [SugarContent] 25.3 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] 4 dozen [RecipeInstructions] Preheat the oven to 375 degrees F. Line 2 large baking sheets with parchment paper. Cream the margarine together with the sugar on low speed until fluffy. Beat in the egg and vanilla until incorporated. Stir in the zests. Still on low speed, beat in the flour until fully blended. By teaspoonfuls, drop the batter onto the baking sheets, leaving a good two inches between each cookie. Bake for about 7 minutes, or until the wafers are lightly browned along the edges. Transfer to a cooling rack where they will crisp as they cool. Store carefully in layers in an airtight container.
[Name] Magic Minestrone [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-11-26T09:48:00Z [Description] Make and share this Magic Minestrone recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Vegetable", "European", "Vegan", "Low Cholesterol", "Healthy", "Kosher", "Potluck", "Hanukkah", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "30", "3", "1", "1", "1/4", "3", "1", "1", "1", "8"] [RecipeIngredientParts] ["garlic", "onion", "celery", "thyme", "olive oil", "broth", "carrots", "diced tomatoes", "zucchini", "green beans", "water", "salt", "quick-cooking barley", "white beans"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 212.8 [FatContent] 4.7 [SaturatedFatContent] 1.7 [CholesterolContent] 3.1 [SodiumContent] 5545.1 [CarbohydrateContent] 33.2 [FiberContent] 6.6 [SugarContent] 9.1 [ProteinContent] 11.4 [RecipeServings] nan [RecipeYield] 12 cups [RecipeInstructions] In a large pot, over medium heat, cook the garlic, onion, celery and thyme in the olive oil, stirring, for 2 minutes, or until softened. Add the broth, carrots, tomatoes, zucchini, green beans, water and salt. Bring to a boil. Add barley. Reduce heat, simmer 15 minutes. Stir in white beans and spinach, cook 5 more minutes.
[Name] Creamed Soup Substitute [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-11-26T09:48:00Z [Description] Make and share this Creamed Soup Substitute 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/14/86/0/picr638Sg.jpg" [RecipeCategory] High Protein [Keywords] ["High In...", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "3/4", "1/4", "2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["powdered milk", "cornstarch", "instant chicken bouillon", "dried thyme", "basil", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 239.5 [FatContent] 9.8 [SaturatedFatContent] 6.1 [CholesterolContent] 35.5 [SodiumContent] 178.4 [CarbohydrateContent] 27.9 [FiberContent] 0.3 [SugarContent] 14.6 [ProteinContent] 9.8 [RecipeServings] nan [RecipeYield] 7 cans of condensed soup [RecipeInstructions] Combine all ingredients, mix well and store in an air-tight container. To Prepare one can of substitute----------------. Stir together 1/3 cup dry mix and 1 1/4 cups water in a saucepan. Cook and stir until thickened. This will substitute for one can of condensed cream soup in your recipes.
[Name] My Most Favorite Brownies [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-11-26T09:48:00Z [Description] These are my all-time favorite moist and candy-like brownies, adapted from the My Most Favorite Dessert Company cookbook by Doris Schechter. It took a few tries to get the brownies just the way I like them, but I believe they are absolutely perfect! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/86/1/pic9s4TQg.jpg" [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Kid Friendly", "Kosher", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1/2", "6", "2", "3", "2", "3/4", "3/4"] [RecipeIngredientParts] ["flour", "salt", "unsalted margarine", "sugar", "vanilla extract", "white chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 502.6 [FatContent] 30.7 [SaturatedFatContent] 11.9 [CholesterolContent] 48.7 [SodiumContent] 45.9 [CarbohydrateContent] 58.9 [FiberContent] 3.3 [SugarContent] 45.5 [ProteinContent] 5.6 [RecipeServings] nan [RecipeYield] 12 brownies [RecipeInstructions] Preheat the oven to 350 degrees F. Grease an 11 x 7 inch baking pan. In a bowl combine the flour and salt, stirring to blend. In a double boiler over hot water, or in the microwave, combine the margarine and the coarsely chopped chocolate. Heat, stirring occasionally, until melted and shiny. Remove from heat and let the mixture cool to room temperature, stirring occasionally. Combine the sugar, eggs and cooled chocolate mixture. Beat on medium speed until well mixed. Blend in the vanilla. Turn off the mixer and add the dry ingredients at one time, and blend on low speed until incorporated. Scrape down the sides of the bowl with a rubber spatula (refrain from licking, I know it's difficult]. Stir in the dark and white chocolate chips. Scrape the batter into the prepared pan and level the top. You make now like what's leftover in the bowl. Use your discretion how much you leave in the bowl. Bake for 30 minutes for fudgy brownies, a cake tester will come out with some batter on it. DO NOT OVERBAKE! Remove the pan from the oven to a wire rack and let it cool slightly. Keep covered with plastic wrap in the fridge for up to 4 days. These are also amazing frozen, just make sure you have a good dentist.
[Name] Smul Paj (Crumb Pie) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-11-26T10:57:00Z [Description] Make and share this Smul Paj (Crumb Pie) recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Swedish", "Scandinavian", "European", "Kid Friendly", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3/4", "1/4 - 1/2", "2 -3"] [RecipeIngredientParts] ["flour", "butter", "margarine", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 120.8 [FatContent] 6.7 [SaturatedFatContent] 4.2 [CholesterolContent] 17.4 [SodiumContent] 47.0 [CarbohydrateContent] 13.8 [FiberContent] 0.4 [SugarContent] 3.6 [ProteinContent] 1.4 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Mix evenly, make into crumbly\"dough\". Grease pan, put in some fruit or berries (cinnamon-sugar covered apple pieces... blueberries... rhubarb,etc..]. pour crumbly mixture over fruit or berries. Bake 450F for 25 minutes, or until golden brown. Serve with whipped cream or swedish\"vaniljsås\" (vanilla sauce].
[Name] Cucumber and Sour Creme "Miseria" [AuthorId] 17958 [AuthorName] Brentster [CookTime] nan [PrepTime] PT8M [TotalTime] PT8M [DatePublished] 2001-11-26T10:57:00Z [Description] I have found my friends, mom's, Polish cuisine, to be very endearing and this is a side dish called Miseria which I have grown to love very much and I am sure you will also. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Polish", "European", "Low Protein", "Kid Friendly", "Potluck", "< 15 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", NA, NA, "1"] [RecipeIngredientParts] ["cucumbers", "salt", "pepper", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 489.1 [FatContent] 45.7 [SaturatedFatContent] 26.6 [CholesterolContent] 119.6 [SodiumContent] 190.0 [CarbohydrateContent] 17.6 [FiberContent] 1.5 [SugarContent] 13.1 [ProteinContent] 6.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] skin the cucumbers. and slice them thin. sprinkle with salt. mix this up. leaving this sit for 5 minutes. squeeze the excess liquid in hands. sprinkle with pepper. Mix in Sour Creme and serve.
[Name] House Italian Dressing [AuthorId] 23302 [AuthorName] Millereg [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-11-26T10:57:00Z [Description] Quick, easy, healthy dressing that lasts extremely well in the fridge. Serve on a crisp green salad and top with croutons. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/86/4/piccYnpIn.jpg" [RecipeCategory] Salad Dressings [Keywords] ["European", "Vegan", "Free Of...", "Spicy", "< 15 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "3/4", "3/4", "1/2", "1/2", "1/2", "1/4", "1"] [RecipeIngredientParts] ["olive oil", "red wine vinegar", "garlic", "garlic", "sesame seeds", "parsley flakes", "onion", "onion powder"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 330.0 [FatContent] 36.2 [SaturatedFatContent] 5.0 [CholesterolContent] 0.0 [SodiumContent] 3.3 [CarbohydrateContent] 1.5 [FiberContent] 0.3 [SugarContent] 0.4 [ProteinContent] 0.3 [RecipeServings] 6.0 [RecipeYield] 12 ounces [RecipeInstructions] Combine all ingredients EXCEPT the whole garlic clove and whole onion and blend thoroughly. Test a sample, and adjust or add seasonings to taste. Place the clove and onion in the cruet or container that you plan to keep this dressing in. Refrigerate, and shake well before serving.
[Name] Scottish Shortbread [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-11-26T10:57:00Z [Description] Make and share this Scottish Shortbread 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/14/86/5/picBDBK62.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/14865/IqBJnwXARieDc045c3CP_20180213_211800.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Scottish", "European", "Christmas", "Weeknight", "For Large Groups", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "1/4", "1/4", "2 1/2"] [RecipeIngredientParts] ["unsalted butter", "powdered sugar", "granulated sugar", "all-purpose flour"] [AggregatedRating] 5.0 [ReviewCount] 25.0 [Calories] 217.6 [FatContent] 14.6 [SaturatedFatContent] 9.1 [CholesterolContent] 38.1 [SodiumContent] 2.4 [CarbohydrateContent] 19.9 [FiberContent] 0.5 [SugarContent] 5.0 [ProteinContent] 2.2 [RecipeServings] 16.0 [RecipeYield] 16 wedges [RecipeInstructions] Set oven rack to middle position. Preheat oven to 275°F. Have two ungreased 8-inch cake pans ready. Food Processor Method. Cut the butter into 1-inch cubes, wrap it, and refrigerate. Process the sugars for 1 minute or so, until the sugar is very fine. Add the butter and pulse until the sugar disappears. Add the flour and pulse until there are a lot of moist, crumbly little pieces and no dry flour particles remain. Dump the mixture into a plastic bag and press it together. Remove the dough from the plastic bag and knead it lightly until it holds together. Electric Mixer or by Hand. Use superfine granulated sugar for the best texture and be sure to soften the butter. In a medium bowl, whisk together the sugars. In a large bowl, cream the butter with the sugars until light and fluffy. With your fingers or with the electric mixer, mix in the flour until the mixture holds together. If using the mixer, add the flour in 2 parts. For Both Methods. Divide the dough into 2 equal parts. Pat each half into an ungreased 8-inch round cake pan. Use the tines of a fork to press 3/4-inch lines radiating like rays of sun all around the perimeter of the dough. Prick the rest of the dough all over with the tines of the fork. (this keeps the shortbread even and creates the traditional design]. Bake for 60-70 minutes or until pale golden (do not brown]. For even baking, rotate the pans from top to bottom and front to back halfway through the baking period. Cool in the pans, on a wire rack, for 10 minutes. Invert the shortbread onto flat cookie sheet and slide it onto a cutting board. While still warm, use a long sharp knife to cut each 8-inch round of shortbread into 8 pie-shaped wedges. Transfer the wedges to wire racks to cool completely.
[Name] Skorpor [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT10M [PrepTime] PT2H [TotalTime] PT2H10M [DatePublished] 2001-11-26T10:57:00Z [Description] Make and share this Skorpor recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Swedish", "Scandinavian", "European", "Weeknight", "For Large Groups", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "3/4 - 1 1/2", "1/2", "1", "1", "4 -5"] [RecipeIngredientParts] ["dry yeast", "milk", "butter", "margarine", "sugar", "salt", "cardamom", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 47.3 [FatContent] 2.0 [SaturatedFatContent] 1.2 [CholesterolContent] 5.4 [SodiumContent] 44.5 [CarbohydrateContent] 6.4 [FiberContent] 0.2 [SugarContent] 1.3 [ProteinContent] 0.9 [RecipeServings] 80.0 [RecipeYield] nan [RecipeInstructions] Same ingredients as for cinnamon rolls. After rising, divide into pieces (about 40]. Make round rolls, let rise 30 min. Bake at 225 C (450 F], 5- 10 min, or until golden. Let cool. Divide all rolls into halves. Put on cookie sheet, roast in 450 F (225 C] for 5-10 min. Dry in 212 F (100 C] for about 1- 1 1/2 hours. Eat with marmelade or plain with Tea.
[Name] Gevalia Kaffe Mocha Spice Cake [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-11-26T10:57:00Z [Description] Make and share this Gevalia Kaffe Mocha Spice Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Swedish [Keywords] ["Scandinavian", "European", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8", "1/2", "1/2", "2", "1/2", "1 1/2", "2", "1 1/2", "1", "1", "1", "1/2", NA] [RecipeIngredientParts] ["sour cream", "mocha-flavored coffee", "vanilla", "butter", "margarine", "sugar", "eggs", "flour", "baking soda", "ground cinnamon", "baking powder", "salt", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 402.3 [FatContent] 20.5 [SaturatedFatContent] 12.4 [CholesterolContent] 85.8 [SodiumContent] 413.7 [CarbohydrateContent] 52.7 [FiberContent] 1.8 [SugarContent] 33.6 [ProteinContent] 5.3 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 325 F. Mix sour cream, coffee and vanilla in small bowl. Melt chocolate and butter, stir in sugar. Beat in eggs, one at a time (with electric mixer]. Beat in 1/2 cup flour, baking soda, cinnamon, baking powder and salt. Add remaining flour alternately with sour cream mixture, beating thouroughly. Pour into greased and floured 9-cup fluted tube pan. Bake 60 min. Cool. Sprinkle with powdered sugar.
[Name] Shortcake (Sockerkaka) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2001-11-26T10:58:00Z [Description] Make and share this Shortcake (Sockerkaka) recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Swedish", "Scandinavian", "European", "Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3/4", "2", "1", "3/8 - 3/4", "2", "1/3", "2"] [RecipeIngredientParts] ["sugar", "eggs", "flour", "margarine", "butter", "lemons, rind of", "cocoa powder", "milk", "water", "baking powder"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 235.0 [FatContent] 10.4 [SaturatedFatContent] 2.1 [CholesterolContent] 54.3 [SodiumContent] 214.7 [CarbohydrateContent] 31.7 [FiberContent] 0.4 [SugarContent] 19.0 [ProteinContent] 3.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Butter a cake pan, cover sides with breadcrumbs. Turn on oven 350 F (175 C]. Whip sugar and eggs until almost white. Mix flour, baking powder and flavoring (vanilla not incl.]. Melt the margarine. Add all ingredients to batter. Stir quickly until smooth (the shorter the time, the fluffier the cake]. Pour into cake pan, bake for about 30-40 min, until golden brown.
[Name] Pate Cregyn Gleision Mucai (Menai Pride Mussel Pate) [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-11-26T11:31:00Z [Description] Make and share this Pate Cregyn Gleision Mucai (Menai Pride Mussel Pate) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Mussels", "Vegetable", "Welsh", "European", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "1", "4", "1", "1", NA, "1", "1", "2", "1", NA, NA] [RecipeIngredientParts] ["mussels", "carrot", "mixed herbs", "garlic", "celery", "herring roe", "dill weed", "brandy"] [AggregatedRating] nan [ReviewCount] nan [Calories] 173.4 [FatContent] 8.2 [SaturatedFatContent] 2.4 [CholesterolContent] 359.0 [SodiumContent] 179.3 [CarbohydrateContent] 8.4 [FiberContent] 0.7 [SugarContent] 1.0 [ProteinContent] 17.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Finely mince mussels, vegetables and herring roe. Add herbs, seasoning and breadcrumbs. Blend well with egg yolks, brandy and cream. Cook for 1/2 hour at 350°F in a Sainmarie. Serve with toast fingers.
[Name] Italian Chicken and Spicy Tomato Sauce [AuthorId] 6550 [AuthorName] Bonnie Traynor [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-11-26T11:31:00Z [Description] A wonderful quick and easy meal. I came up with this because I always have a ton of canned tomatoes on hand and a bunch of chicken. I wanted something different and low calorie. Once I snuck a bunch of broccoli VERY chopped up in here. I had to cook it forever so the husband couldn't tell it was in the dish, but it work like a charm! He still loved it!! Enjoy! (Pasta is included in the nutritional information, so cut back on that if you are watching your weight.) [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Meat", "European", "Low Cholesterol", "Healthy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "6 -8", "1", "1", "1/2", NA, "1", "1", "1/4"] [RecipeIngredientParts] ["boneless skinless chicken breast", "olive oil", "chopped tomatoes", "garlic", "parsley", "red pepper flakes", "onion", "tomato paste", "penne pasta"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 454.2 [FatContent] 10.0 [SaturatedFatContent] 1.6 [CholesterolContent] 68.4 [SodiumContent] 155.1 [CarbohydrateContent] 58.6 [FiberContent] 9.5 [SugarContent] 6.8 [ProteinContent] 34.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Cut raw chicken into small cubed pieces. Place into skillet with Tbsp of olive oil. Cook until the chicken is almost done. Then add the chopped garlic and onion and continue to cook until the meat is completely cooked. Add tomatoes, Italian spices, red pepper flakes and salt and pepper to taste. Continue to cook for about 3-7 minutes more. Then add in the tomato paste. Cook about 5-7 minutes more to complete. Meanwhile, heat the pasta according to the package directions. After cooking the pasta, drain but do not rinse. Serve the sauce over the pasta and enjoy!
[Name] Corn Pie With Ground Beef Crust [AuthorId] 5523 [AuthorName] Dave C [CookTime] PT40M [PrepTime] PT40M [TotalTime] PT1H20M [DatePublished] 2001-11-26T14:49:00Z [Description] Make and share this Corn Pie With Ground Beef Crust 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/14/87/1/picVpZSVR.jpg" [RecipeCategory] Corn [Keywords] ["Vegetable", "Meat", "Canadian", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "2", "1", "1", "2", "1", "1", "1", "1/2", "1/2", "1", "1/4", "2", "1/2", "1", "1/4", "2 3/4", "2"] [RecipeIngredientParts] ["onion", "celery", "green sweet pepper", "garlic", "olive oil", "diced tomatoes", "chili powder", "ground cumin", "salt", "crushed red pepper flakes", "eggs", "milk", "all-purpose flour", "salt", "whole kernel corn", "frozen whole kernel corn", "green onions"] [AggregatedRating] 4.0 [ReviewCount] 9.0 [Calories] 285.8 [FatContent] 9.9 [SaturatedFatContent] 3.2 [CholesterolContent] 111.7 [SodiumContent] 686.5 [CarbohydrateContent] 28.1 [FiberContent] 4.1 [SugarContent] 6.9 [ProteinContent] 23.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large skillet, cook onion, celery, sweet pepper, jalapeño pepper, and garlic in hot oil about 5 minutes or until tender, stirring occasionally. Remove from heat and drain off fat. Stir in drained tomatoes,balsamic vinegar, chili powder, cumin, the 1/2 teaspoon salt, and the crushed red pepper. In a large bowl, combine ground beef, bread crumbs, and the onion-tomato mixture. Spread meat mixture evenly in an ungreased 2-quart square baking dish. In same bowl, combine eggs, milk, flour, and the 1/4 teaspoon salt; beat with a wire whisk until smooth. Stir in corn and green onions. Spoon evenly over meat layer. Bake, uncovered, in a 350°F oven about 40 minutes or until corn layer is just set and meat layer is no longer pink. Let stand for 10 minutes; cut into portions to serve.
[Name] Sesame Toffee [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-11-26T14:49:00Z [Description] Make and share this Sesame Toffee 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/14/87/2/picn82a3R.jpg" [RecipeCategory] Candy [Keywords] ["Dessert", "Canadian", "Kid Friendly", "High In...", "Christmas", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "3", "3/4"] [RecipeIngredientParts] ["sesame seeds", "butter", "white sugar", "brown sugar", "water", "baking soda"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 121.4 [FatContent] 8.5 [SaturatedFatContent] 4.2 [CholesterolContent] 16.3 [SodiumContent] 77.0 [CarbohydrateContent] 11.4 [FiberContent] 0.6 [SugarContent] 10.2 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 30 pieces [RecipeInstructions] Spread sesame seeds on baking sheet; bake in 350F oven for 15 minutes or until golden. Reserve half of the seeds; sprinkle remaining seeds over well-greased 13x9 cake pan; set aside. In saucepan, bring butter, sugars and water to a boil, stirring constantly. Cook, stirring often, until candy thermometer reaches soft-crack stage of 285F and when 1/2 tsp syrup dropped into very cold water separates into threads that are hard but not brittle. Immediately remove from heat; stir in baking soda. Pour over sesame seeds in prepared pan; let cool 5 minutes. Sprinkle with reserved sesame seeds, pressing lightly into toffee. Let cool until firm; break into pieces. Store toffee between sheets of waxed paper in an airtight container; keeps for about 1 month.
[Name] Absolutely Yummy Vegetable Pizza [AuthorId] 16459 [AuthorName] Elizabeth Fullerton [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2001-11-26T14:49:00Z [Description] This is one of my favorite pizza recipes. I stole the idea from a local grocery store deli that stopped making this pizza several years ago. I think this is just as good as what they sold. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/87/3/picsLq5DO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/87/3/picZ6qaMi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/87/3/pic4TIWNG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/87/3/picO7VE8e.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/87/3/picecJzJD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/87/3/picR62b2N.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Cheese", "Vegetable", "Kid Friendly", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1/8", "1/8", "1/4", "2", "4", "1/4", "2"] [RecipeIngredientParts] ["cauliflower", "broccoli", "carrot", "red bell pepper", "mushroom", "mozzarella cheese", "cream cheese", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 24.0 [Calories] 178.5 [FatContent] 15.6 [SaturatedFatContent] 7.4 [CholesterolContent] 41.8 [SodiumContent] 309.1 [CarbohydrateContent] 2.5 [FiberContent] 0.3 [SugarContent] 1.4 [ProteinContent] 7.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a bowl, mix the sour cream, ranch dressing, and cream cheese together (this may make more than enough sauce for the pizza- I'm estimating from memory] until mixture is smooth. Spread mixture evenly on top of pizza crust. Spread vegetables evenly across pizza. Cover pizza with cheese. Bake at 500 degrees for five minutes or follow your pizza crust instructions.
[Name] Pesto Chicken Pizza [AuthorId] 16459 [AuthorName] Elizabeth Fullerton [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2001-11-26T14:49:00Z [Description] Make and share this Pesto Chicken Pizza 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/14/87/4/picUStoS4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/87/4/picMbuUfQ.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Chicken", "Poultry", "Meat", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "1", "5", "2", "1/4", "1/8"] [RecipeIngredientParts] ["chicken breasts", "pesto sauce", "tomatoes", "mozzarella cheese", "parmesan cheese", "black olives"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 162.1 [FatContent] 10.5 [SaturatedFatContent] 5.2 [CholesterolContent] 48.1 [SodiumContent] 246.8 [CarbohydrateContent] 1.2 [FiberContent] 0.1 [SugarContent] 0.7 [ProteinContent] 15.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 500°. Spread pesto sauce evenly over crust. Place tomatoes and chicken evenly over crust. top with mozzarella cheese and black olives if you like them (I don't]. Bake pizza for 5 minutes. Remove from oven and sprinkle Parmesan cheese over entire pizza.
[Name] Curried Chicken and Vegetables [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2001-11-26T14:50:00Z [Description] I don't remember where I got this delicious chicken recipe. I have it hand written on a piece of paper in the back of a cookbook. Another kid pleaser. Sweet with just a touch of spice. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Poultry", "Meat", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/4", "2", "2", "1", "2", "1", "1/4", "1/4", "1", NA, "2", "6", "2"] [RecipeIngredientParts] ["honey", "mustard", "butter", "margarine", "onions", "water", "garlic clove", "curry powder", "salt", "crushed red pepper flakes", "ginger", "duck", "goose", "butter", "potatoes", "new potatoes", "carrots", "apples"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 803.2 [FatContent] 42.7 [SaturatedFatContent] 14.8 [CholesterolContent] 190.4 [SodiumContent] 783.4 [CarbohydrateContent] 60.3 [FiberContent] 6.5 [SugarContent] 33.5 [ProteinContent] 46.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine first 10 ingredients in a small sauce pan. Bring to boil, stirring constantly. Remove from heat and set aside. Place washed chicken breast side up in a shallow roasting pan. Brush skin with oil or melted butter. (if using duck, prick skin all over to allow fat to drain]. Roast chicken, uncovered for 1 1/4 to 1 1/2 hours (duck, 1 3/4 to 2 1/4 hours- goose, 2 1/4 to 2 3/4 hours]. In the meantime, cook potatoes and carrots in boiling salted water until nearly done. Drain. The last 20 minutes, drain the fat from the roasting pan of chicken. Arrange vegetables and the uncooked apples around the bird. Spoon honey mixture over chicken, vegetables and apples. Roast 20 minutes longer or until a meat thermometer registers 185 degrees and vegetables and apples are tender. Baste occasionally with honey mixture during roasting and again before serving.
[Name] Mohnkuchen [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT1H10M [PrepTime] PT0S [TotalTime] PT1H10M [DatePublished] 2001-11-26T14:50:00Z [Description] Make and share this Mohnkuchen recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["German", "European", "High In...", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["250", "1/2", "2", "10", "1/2", "1", "4", "1/2", "25", "1", "500", "1", "2", "1", "1"] [RecipeIngredientParts] ["flour", "milk", "sugar", "fresh yeast", "salt", "egg", "butter", "milk", "sugar", "vanilla pudding mix", "poppy seeds", "sugar", "butter", "raisins", "rum"] [AggregatedRating] nan [ReviewCount] nan [Calories] 6425.4 [FatContent] 324.8 [SaturatedFatContent] 84.8 [CholesterolContent] 484.2 [SodiumContent] 2832.2 [CarbohydrateContent] 790.2 [FiberContent] 64.3 [SugarContent] 475.2 [ProteinContent] 150.4 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] ["Prepare a dough from the ingredients above and line the bottom of a baking pan with the dough.", "Let it sit for about 30 minutes.", "Prepare the vanilla pudding according to the instructions on the package (or bring milk to a boil, add vanilla and cornstarch and boil for 1 more minute].", "Add poppy seeds, sugar, butter, raisins and rum to the hot pudding and put the mixture into the baking pan.", "Bake at 180 C for 40 minutes.", "A shortbread crust can be substituted for the yeast dough in this recipe." ]
[Name] Turkey Soup [AuthorId] 3288 [AuthorName] TishT [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2001-11-26T14:53:00Z [Description] I was trying to figure out what to do with my turkey after Thanksgiving and this is what happened. I really thought it was wonderful! You could do this in a slow cooker with little alteration...it would just take longer. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/87/7/picCtJCVY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/87/7/picYs4pU1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/87/7/picx4qgd1.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "Thanksgiving", "Weeknight", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/4", NA, "3", "3", "6 -8", "2", NA, "10 -12"] [RecipeIngredientParts] ["dried rosemary", "fresh rosemary", "pepper", "celery", "carrots", "chicken bouillon cubes", "water", "turkey carcass"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 26.5 [FatContent] 0.7 [SaturatedFatContent] 0.2 [CholesterolContent] 0.5 [SodiumContent] 992.1 [CarbohydrateContent] 4.3 [FiberContent] 1.2 [SugarContent] 2.5 [ProteinContent] 1.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place turkey carcass into a stock pot and cover with water. Bring to a low boil and cook until meat falls easily from the bone. Pour stock and bones into a colander with a bowl underneath to catch the stock. Separate the meat from the bones and put meat into stock. Return the stock to the stock pot. Put pot back on low heat and put in rosemary, pepper, carrots and celery. Cook until soft. Take about 2 cups of stock out of pot and stir fettuccini sauce mix into it, then slowly stir it into the stock pot. Cook at least 10-15 minutes. Stir in noodles and cook 10-15 minutes or until the noodles are done. *Soup is thicker and creamier next day.
[Name] Penne Casserole [AuthorId] 24780 [AuthorName] Josh Patterson [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-11-27T09:19:00Z [Description] Make and share this Penne Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Penne", "Poultry", "Cheese", "Meat", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "4", "1 1/2", "1", "1", "1"] [RecipeIngredientParts] ["penne pasta", "swiss cheese", "colby cheese", "monterey jack cheese", "boneless chicken breast"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1073.7 [FatContent] 47.1 [SaturatedFatContent] 24.2 [CholesterolContent] 151.6 [SodiumContent] 1399.5 [CarbohydrateContent] 108.8 [FiberContent] 12.3 [SugarContent] 17.7 [ProteinContent] 55.1 [RecipeServings] 2.0 [RecipeYield] 2 Casseroles [RecipeInstructions] ["Cook Pasta Till\"normally\" finished.", "Shred Chicken and cook (~5-10min], mixing in italian seasoning near the end.", "(Grind up chicken while cooking it ala ground beef] Layer 1/2 pene deep on the bottom of two small\"individual size\" casserole dishes.", "Mix ground chicken and spaghetti sauce.", "Fill in penne with chicken mixture.", "Add a layer of colby cheese, and then a slice of swiss.", "Brown in oven on broil till the top layer of swiss is nice and melted/brown.", "Repeat each layer again." ]
[Name] Banana Cream Deelight [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-11-27T09:19:00Z [Description] Make and share this Banana Cream Deelight recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1/4", "1", "8", "1", "3", "1", "2", "8", "1"] [RecipeIngredientParts] ["flour", "sugar", "butter", "pecans", "cream cheese", "Cool Whip", "powdered sugar", "bananas", "French vanilla instant pudding", "milk", "Cool Whip", "walnuts"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 601.6 [FatContent] 40.3 [SaturatedFatContent] 22.8 [CholesterolContent] 56.2 [SodiumContent] 291.1 [CarbohydrateContent] 56.5 [FiberContent] 2.4 [SugarContent] 38.1 [ProteinContent] 7.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix together flour, sugar, butter and pecans. Press into a 9 x 13 inch pan. Bake 15 minutes at 375 degrees. Cool. Beat 8 ounces cream cheese with powdered sugar; fold in 8 ounces Cool Whip. Spread over cooled crust. Slice bananas; lay on top of cheese mixture. Mix pudding and milk; beat until thick. Spread over bananas. Top with Cool Whip. Sprinkle with nuts.
[Name] Banana Cream Supreme [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-11-27T09:19:00Z [Description] Make and share this Banana Cream Supreme recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "< 30 Mins", "No Cook"] [RecipeIngredientQuantities] ["15", "1/4", "3", "1", "1/2", "3", "12", "3", "2"] [RecipeIngredientParts] ["graham crackers", "margarine", "sugar", "low-fat sour cream", "skim milk", "vanilla instant pudding mix", "Cool Whip Lite", "bananas", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 267.4 [FatContent] 11.7 [SaturatedFatContent] 5.6 [CholesterolContent] 8.6 [SodiumContent] 242.7 [CarbohydrateContent] 38.4 [FiberContent] 1.5 [SugarContent] 25.6 [ProteinContent] 3.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Mix toghether graham cracker crumbs, margarine and sugar; mix well.", "Press crumb mixture onto flat bottom of Springform pan.", "In 2 quart.", "bowl whisk together sour cream and milk until blended.", "Add pudding mix; whisk until pudding is dissolved.", "Add whipped topping mixing until well blended.", "Spread half of filling over crust.", "Slice bananas; arrange over filling.", "Spread remaining filling over bananas.", "Grate pecans over top.", "Chill.", "To serve, remove collar from Springform pan; cut into wedges." ]
[Name] 1-2-3 Chicken Supper [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-11-27T09:19:00Z [Description] Make and share this 1-2-3 Chicken Supper recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Vegetable", "Meat", "Low Cholesterol", "Healthy", "Kosher", "Free Of...", "Potluck", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["olive oil", "boneless skinless chicken breast half", "frozen green beans"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 415.6 [FatContent] 22.5 [SaturatedFatContent] 3.3 [CholesterolContent] 65.8 [SodiumContent] 158.7 [CarbohydrateContent] 24.1 [FiberContent] 8.4 [SugarContent] 1.4 [ProteinContent] 32.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a large skillet heat 2 tablespoons of the olive oil on medium high heat.", "Add the chicken and cook, turning, until golden on both sides and white throughout, about 10 minutes.", "Remove to a plate.", "Add the vegetable to the pan.", "Cover and reduce the heat to medium.", "Steam the vegetable about 10 to 15 minutes, or until thawed and hot.", "Add the remaining 4 tablespoons of olive oil to the skillet along with the hot sauce.", "Cook, stirring often, until hot, about 2 minutes.", "Return the chicken to the pan to heat through." ]
[Name] Beefy Scramble [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-11-27T09:19:00Z [Description] Make and share this Beefy Scramble 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/14/88/2/picgEmnJ3.jpg" [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Poultry", "Vegetable", "Meat", "Kosher", "Free Of...", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1", "1", "1", "5", "1/4", "1/4", "1/2"] [RecipeIngredientParts] ["lean ground beef", "turkey", "scallions", "red bell pepper", "mushroom stems and pieces", "frozen chopped spinach", "eggs", "pepper", "thick & chunky salsa"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 350.0 [FatContent] 18.1 [SaturatedFatContent] 6.6 [CholesterolContent] 306.2 [SodiumContent] 697.9 [CarbohydrateContent] 12.0 [FiberContent] 5.2 [SugarContent] 4.8 [ProteinContent] 35.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Cook beef over medium high heat in a skillet, stirring occasionally, until the meat browns, about 5 to 7 minutes.", "Drain off excess fat.", "Stir in scallions, red pepper, mushrooms and spinach.", "Cook, stirring, for about 3 minutes.", "Reduce heat to medium.", "In a separate bowl, beat eggs with the garlic salt and pepper.", "Stir the eggs into the skillet with the meat and vegetables.", "Cook, stirring until the eggs are firm and cooked through, about 5 minutes.", "Stir in salsa or serve alongside." ]
[Name] Eggnog Cookies [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT10M [PrepTime] PT4H [TotalTime] PT4H10M [DatePublished] 2001-11-27T09:19:00Z [Description] These cookies are very elegant and are quickly gobbled up by eggnog lovers. I am trying a little bit of variation this year by substituting butter-rum candies mixed with the butterscotch candies rather than all butterscotch. It should be an interesting flavor. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Christmas", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["2", "1", "3/4", "1/4", "1/2", "2/3", "1", "1/4", "1/2", NA, "3", "1/2", "2"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "salt", "nutmeg", "unsalted butter", "egg", "nutmeg", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1463.4 [FatContent] 46.2 [SaturatedFatContent] 28.2 [CholesterolContent] 198.1 [SodiumContent] 333.5 [CarbohydrateContent] 254.8 [FiberContent] 2.3 [SugarContent] 187.3 [ProteinContent] 12.4 [RecipeServings] nan [RecipeYield] 3 dozen [RecipeInstructions] Mix together dry ingredients. Cut in butter until the pieces are the size of peas. Make a well in the center. In a small bowl, beat together the egg and eggnog until well mixed. Pour the eggnog mixture into the well and stir until moistened. Cover the dough and chill for at least three hours. Preheat the oven to 375 degrees. Line a cookie sheet with foil and lightly grease. Roll out the dough on a well floured surface to quarter-inch thickness. Using cookie cutters in two sizes, cut out cookies. Cut out cookies with the large cutter first, and then cut out centers with the smaller cutter. Reroll the dough and continue to cut. Place the cookies on the foil-lined cookie sheet about one inch apart from each other. Sprinkle the crushed candies into the center of the cookies. Bake for 8-10 minutes, or until the edges are firm and lightly golden brown. Cool the cookies on the sheets for five minutes. Transfer the foil with the cookies attached to a baking rack. Once the cookies are cooled, carefully remove the foil from the bottoms of the cookies. Spread the tops with eggnog glaze and sprinkle with additional crushed candy and/or nutmeg if desired. -----EggnogGlaze-----. Mix powdered sugar, rum extract and eggnog.
[Name] Hot Santa Fe Chicken [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-11-27T09:19:00Z [Description] This recipe was given to me by a friend whose parents live in New Mexico. She had this when she went to visit them, then served it to me when I came over for dinner. I fell in love with the heat and the taste. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/88/4/picWy9n4h.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/88/4/picx0Lm2J.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/88/4/pic1OP1vD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/88/4/pict9MqW0.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "Southwestern U.S.", "Kosher", "Spicy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/8", "1/8", "2", "1/2", "1 1/2", "2", "1", "1", "1/4", "1/4", "2", "2", "1/4", "1"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "salt", "pepper", "olive oil", "onion", "chicken broth", "quick-cooking brown rice", "frozen corn kernels", "pinto beans", "scallion", "fresh cilantro", "chili powder", "red wine vinegar"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 504.5 [FatContent] 20.3 [SaturatedFatContent] 2.8 [CholesterolContent] 25.2 [SodiumContent] 949.8 [CarbohydrateContent] 63.2 [FiberContent] 10.6 [SugarContent] 3.5 [ProteinContent] 20.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Season the chicken breast cubes with 1/8 teaspoon each of salt and pepper. In a largish skillet, heat the oil over high heat. Add the chicken and cook, stirring often until golden brown, about 5 minutes. Remove to a plate. In the same skillet, cook the onion over medium high heat for 2 to 3 minutes, until just soft. Add the chicken broth and rice. Heat to boiling over high heat. Stir and reduce the heat to low. Cover and simmer until all the liquid is absorbed and the rice is cooked, about 20 minutes. Stir in the corn and the pinto beans. Simmer, covered, for about 5 minutes. Remove from heat. Stir in the chicken, scallions, cilantro, jalapeno peppers, chili powder, vinegar and the remaining 1 teaspoon salt. Serve immediately with corn chips alongside.
[Name] Onion & Garlic Crostini [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-11-27T09:19:00Z [Description] Make and share this Onion & Garlic Crostini recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "European", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3", "1", "1/4", "1/4", "1/4", "1"] [RecipeIngredientParts] ["Land o' Lakes Butter", "onions", "fresh garlic", "green onion", "Alpine Lace reduced-fat swiss cheese", "salt", "French baguette"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 145.3 [FatContent] 1.4 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 336.3 [CarbohydrateContent] 28.6 [FiberContent] 2.1 [SugarContent] 2.1 [ProteinContent] 4.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Melt butter in 10-inch skillet until sizzling; add 3 cups onions and garlic. Cook over medium heat, stirring occasionally, until onions are softened and golden (8 to 10 minutes]. Remove from heat; cool 15 minutes. Heat oven to 350°. Combine green onions, cheese and salt in medium bowl. Add cooled onion mixture; mix well. Place bread slices onto ungreased baking sheet. Bake for 4 minutes. Spread about 2 teaspoons onion mixture onto each bread slice. Continue baking for 6 minutes or until cheese is melted. Note: Make the onion and garlic spread before the party. Refrigerate until ready to serve.
[Name] Palak Paneer [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-11-27T09:19:00Z [Description] Make and share this Palak Paneer 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/14/88/6/picmkXVKs.jpg" [RecipeCategory] Asian [Keywords] ["Indian", "Low Protein", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["4", NA, "2", "2", "1 1/2", "1 1/2", "1/2", "10", "2", "2", "1/4", "1/2", NA, "1", NA, NA, NA] [RecipeIngredientParts] ["spinach", "panir", "butter", "onions", "red chili powder", "jeera powder", "cashews", "poppy seeds", "tomatoes", "turmeric powder", "salt", "sugar", "cinnamon", "clove", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 220.3 [FatContent] 10.7 [SaturatedFatContent] 4.6 [CholesterolContent] 17.4 [SodiumContent] 446.8 [CarbohydrateContent] 25.1 [FiberContent] 10.7 [SugarContent] 7.3 [ProteinContent] 13.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Soak paneer in a bowl of water for atleast 15-20 minutes. This makes the paneer soft. Drain the water. Cut paneer into cubes.", "Set aside.", "Wash and chop palak finely.", "Cut onions into small pieces.", "Cut tomatoes into 2 inch cubes.", "Heat a little butter.", "Fry palak till it shrinks.", "Allow to cool.", "Grind to a smooth paste.", "Grind cashews and poppy seeds together to a smooth paste.", "Fry all the spices in little ghee and then powder.", "Heat rest of the butter with little oil and fry onions till crisp and golden.", "Add dhania powder, jeera powder(cumin powder], chilli powder and then tomatoes.", "Stir for a minute.", "Add whipped curds.", "Cook on reduced flame till oil floats on top.", "Add salt, sugar, ground palak leaves, turmeric powder and cook for a few minutes.", "Mix cashew-poppy paste and pour just enough water required for the gravy.", "Cook on medium flame till gravy becomes thick.", "Add paneer pieces.", "Remove from heat.", "Sprinkle garam masala powder.", "Serve hot with finely cut onions and lime." ]
[Name] Peanutty Chicken and Vegetables [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-11-27T09:19:00Z [Description] This is a big favorite in our house. My kids go wild over the chopped peanuts, so I add more at the table. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Fruit", "Nuts", "Meat", "Kosher", "Free Of...", "Potluck", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "4", "1", "1", "1/3", "1", "3", "1/4", "1/4", "1/2"] [RecipeIngredientParts] ["olive oil", "chicken", "paprika", "onions", "carrots", "zucchini", "red bell pepper", "peanut butter", "broth", "salt", "pepper", "peanuts"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1089.6 [FatContent] 78.4 [SaturatedFatContent] 19.2 [CholesterolContent] 255.2 [SodiumContent] 695.9 [CarbohydrateContent] 22.1 [FiberContent] 6.8 [SugarContent] 10.6 [ProteinContent] 75.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a deep skillet or flameproof casserole, heat the oil over medium heat until very hot. Add the chicken, sprinkle with paprika, and cook, turning occasionally, until well browned on both sides and cooked through, about 25 minutes. Remove the chicken to a plate. Drain off all but 2 tablespoons of the drippings from the pan. Add the vegetables. Cook, stirring, until the onion is tender, about 5 minutes. Stir in the peanut butter, broth, hot sauce, salt and pepper. Heat to boiling, stirring until smooth. Reduce the heat and simmer 5 minutes. Return the chicken to the pan and simmer for 5 minutes, until heated through. Serve the chicken over hot cooked rice. Top with the sauce and sprinkle with the chopped peanuts.
[Name] Shrimp, Peppers, And Pea Pods Stir Fry [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-11-27T09:19:00Z [Description] Make and share this Shrimp, Peppers, And Pea Pods Stir Fry recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Asian", "Healthy", "< 30 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/4", "1", "1/2", "1", "2", "1", "1", "1"] [RecipeIngredientParts] ["shrimp", "onion", "mushroom", "red bell pepper", "soy sauce", "oyster sauce", "garlic", "sesame seeds"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 281.2 [FatContent] 6.8 [SaturatedFatContent] 1.2 [CholesterolContent] 331.3 [SodiumContent] 678.6 [CarbohydrateContent] 14.6 [FiberContent] 3.2 [SugarContent] 4.8 [ProteinContent] 40.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in wok. Fry garlic 1 minute. Add shrimp, fry 3 minutes until pink. Add mushroom, onions, peppers and pea pods. Fry 2 minutes. Add soy and oyster sauce. Toss. In separate small pan, heat pan to hot. Don't use any oil. Fry seeds until light brown. Remove wok from heat. Garnish. Stir-fry with seeds. NOTE: Don't stir any meat or fish too much or it will create too much liquid. Your stove isn't as hot as those you see on TV.
[Name] Fruited Turkey Breast [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H45M [PrepTime] PT10M [TotalTime] PT1H55M [DatePublished] 2001-11-27T09:20:00Z [Description] Make and share this Fruited Turkey Breast 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/14/88/9/picVu4yKb.jpg" [RecipeCategory] Poultry [Keywords] ["Fruit", "Meat", "Healthy", "Kosher", "Free Of...", "Potluck", "Christmas", "Hanukkah", "Thanksgiving", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "1", "3", "1", "1", "1", "1", "2", "1/2"] [RecipeIngredientParts] ["turkey breast", "thyme", "rosemary", "onion", "green pepper", "carrots", "sweet potato", "unsweetened pineapple chunks", "brown sugar", "ketchup", "dry red wine"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 823.3 [FatContent] 24.5 [SaturatedFatContent] 6.6 [CholesterolContent] 221.1 [SodiumContent] 349.8 [CarbohydrateContent] 68.2 [FiberContent] 9.1 [SugarContent] 17.5 [ProteinContent] 78.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 450 F. Place the turkey breast, skin side up, in a 13 x 9 baking pan. Sprinkle with the thyme and rosemary. Roast, uncovered, for about 25 minutes. Remove from the oven, drain off and discard any fats and juices. Reduce the oven temperature to 350 F. Arrange the onion, pepper, carrots, dried fruit, sweet potato and pineapple chunks around the turkey. Mix together the reserved pineapple juice, brown sugar, ketchup and red wine. Pour over and around turkey. Cover pan loosely with foil. Return to the oven and bake 1 hour longer. Remove the foil and continue baking 20 to 30 minutes, basting occasionally with the pan juices, until the sauce has thickened and the turkey is cooked through.
[Name] Broccoli Supreme [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-11-27T09:20:00Z [Description] Make and share this Broccoli 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/14/89/0/pic8frDTV.jpg" [RecipeCategory] Rice [Keywords] ["Vegetable", "Potluck", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1", "2", "2", "2", "2 1/2", "1", "1/4"] [RecipeIngredientParts] ["butter", "Velveeta cheese", "frozen broccoli", "milk", "rice", "onion", "celery"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 491.1 [FatContent] 29.0 [SaturatedFatContent] 17.2 [CholesterolContent] 78.4 [SodiumContent] 1038.2 [CarbohydrateContent] 45.3 [FiberContent] 2.2 [SugarContent] 4.9 [ProteinContent] 13.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Saute onions, celery, and broccoli in butter. Mix with soups diluted with milk, cooked rice, and 2/3 of grated cheese. Turn into buttered 9 x 13 inch or 2 quart casserole dish and top with remaining cheese. Bake in preheated oven at 350 degrees for 1 hour.
[Name] Fried Cheesecake [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-11-27T09:20:00Z [Description] Fried Cheesecake Recipie Submitted in Response to a Request on the discussion board. I have not tried it, but it sounds similar to one that we get at a local restaurant (Doc Harry's) (I would replace the cornflakes with cookie crumbs and use a heavy NY style cheesecake) [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1", NA, "1", "1 1/2", "2 1/2", "5"] [RecipeIngredientParts] ["buttermilk", "pecans", "Amaretto", "light brown sugar", "heavy cream"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1990.3 [FatContent] 153.9 [SaturatedFatContent] 50.4 [CholesterolContent] 257.9 [SodiumContent] 709.5 [CarbohydrateContent] 144.8 [FiberContent] 11.5 [SugarContent] 87.3 [ProteinContent] 27.4 [RecipeServings] 1.0 [RecipeYield] 1 slice [RecipeInstructions] Defrost cheesecake slightly. Dip into buttermilk; lift to drain excess liquid. Roll into cornflake crumbs, pressing slightly to coat cheesecake completely. Refreeze for at least 2 hours. Heat peanut oil to 325 degrees. Immerse cheesecke completely. Deep fry for approximately 1 minute. serve with praline sauce: Heat pecans in skillet. Add amaretto and reduce. Add brown sugar and cream. Cook on medium heat and reduce to half. Pour over cheesecake.
[Name] Scottish Scones [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-11-27T09:20:00Z [Description] Make and share this Scottish Scones 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/14/89/2/ZmuTAYvSQ66K2eZBKfGK_IMAG0362.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/89/2/Q712q5XCQmmdnC786FZ6_IMG_20151004_175654808.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/89/2/Q712q5XCQmmdnC786FZ6_IMG_20151004_175654808.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/89/2/a2IF5FQyDKrG0QyrGACw_IMAG0363.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/89/2/picbgmF1g.jpg"] [RecipeCategory] Scones [Keywords] ["Quick Breads", "Breads", "Grains", "Scottish", "European", "High In...", "Potluck", "Christmas", "< 30 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "2", "1/4", "4", "1/2", "1/2", "1", "1/2", "1/3"] [RecipeIngredientParts] ["all-purpose flour", "rolled oats", "white sugar", "baking powder", "salt", "currants", "egg", "unsalted butter", "margarine", "milk"] [AggregatedRating] 5.0 [ReviewCount] 41.0 [Calories] 165.0 [FatContent] 7.0 [SaturatedFatContent] 4.0 [CholesterolContent] 27.6 [SodiumContent] 172.4 [CarbohydrateContent] 22.8 [FiberContent] 1.6 [SugarContent] 6.3 [ProteinContent] 3.4 [RecipeServings] 16.0 [RecipeYield] 16 scones [RecipeInstructions] Combine flour, oats, sugar, baking powder, salt, and currants in a large bowl. Mix well. Make a well in center. Beat egg until frothy, and mix in melted butter or margarine and milk. Pour into well. Stir to make soft dough. Pat dough into two 6- to 7-inch circles. Transfer to greased baking sheet. Score each top into 8 pie-shaped wedges. Bake at 425 degrees F (220 degrees C] for 15 minutes, until risen and browned. Serve warm with butter and jam.
[Name] Gregg's Cranberry Nut Bread [AuthorId] 8591 [AuthorName] Gregg Schlau [CookTime] PT55M [PrepTime] PT20M [TotalTime] PT1H15M [DatePublished] 2001-11-27T09:20:00Z [Description] Make and share this Gregg's Cranberry Nut Bread recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/89/3/picuqRxJj.jpg" [RecipeCategory] Breads [Keywords] ["Fruit", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1 1/2", "1", "1/2", "3/4", "1", "2", "1", "1 1/2", "1/2"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "salt", "baking soda", "shortening", "egg", "fresh cranberries"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 308.6 [FatContent] 8.4 [SaturatedFatContent] 1.5 [CholesterolContent] 26.4 [SodiumContent] 447.8 [CarbohydrateContent] 54.9 [FiberContent] 2.5 [SugarContent] 28.2 [ProteinContent] 4.9 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Heat oven to 350. Grease 9 x 5 loaf pan. Mix first five ingredients. Then add OJ, peel, shortening and egg and mix until well blended. Stir in cranberries and nuts. Spread in loaf pan. Bake for 55 minutes or until you get clean toothpick. Cool on rack for 15 minutes before removing from pan. Eat it warm with milk. Enjoy!
[Name] Barbecued Beef Sandwiches [AuthorId] 20895 [AuthorName] Rhonda O [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2001-11-27T09:20:00Z [Description] Make and share this Barbecued Beef Sandwiches recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Meat", "Kid Friendly", "Potluck", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "1", "1/4", "2", "2", "2", "1", "1", NA] [RecipeIngredientParts] ["ground beef", "onion", "celery", "tomato sauce", "catsup", "brown sugar", "vinegar", "barbecue sauce", "Worcestershire sauce", "prepared mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 298.0 [FatContent] 17.3 [SaturatedFatContent] 6.7 [CholesterolContent] 77.1 [SodiumContent] 491.4 [CarbohydrateContent] 12.8 [FiberContent] 1.1 [SugarContent] 9.6 [ProteinContent] 22.1 [RecipeServings] 6.0 [RecipeYield] 8 small buns [RecipeInstructions] Fry ground beef until done; drain. Mix in celery and onion. Combine all other ingredients and pour over ground beef. Cover pan and simmer about 1 to 1 1/2 hours, stirring often. Spoon on buns. About 6 large.
[Name] Super Tasty White Sauce [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] PT10M [PrepTime] PT2M [TotalTime] PT12M [DatePublished] 2001-11-27T09:20:00Z [Description] There was a lack of sauces on recipezaar so I thought I would make a contribution. A very nice sauce with many uses. I will post some recipes where I use it. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/89/5/pickHgZ3W.jpg" [RecipeCategory] Sauces [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["butter", "plain flour", "milk", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 52.6 [FatContent] 4.0 [SaturatedFatContent] 2.5 [CholesterolContent] 11.9 [SodiumContent] 35.5 [CarbohydrateContent] 3.0 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 1.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place the butter in a preheated suacepan and melt the butter down (on low heat]. Once the butter is melted down add the plain flour. Stir well and cook the mixture of butter and plain flour which should go a bit lumpy and dry at this stage. Very important that you cook this well (2-4 minutes]. Remove from heat and slowly, very slowly add the milk and stir in. The sauce should now be getting smooth. If it is lumpy you have been adding the milk to fast. Keep adding the milk until the desired thickness is achieved. Add the paprika for a bit of extra kick. Any other herbs or things like lemons can be added for a bit of extra taste. This sauce is used in my fish and white sauce and my tuna mornay recipes as well so look for them.
[Name] Chinese Sesame Salad [AuthorId] 24785 [AuthorName] Kelly Ann in Ojai [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2001-11-27T09:20:00Z [Description] My mom used to make this recipe all of the time! I took it to one of our company potlucks, and it was gone in no time. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chinese", "Asian", "Potluck", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/4", "2", "1", "3", "1/4", "1/2", "3/4", "2"] [RecipeIngredientParts] ["napa cabbage", "green onion", "sesame seeds", "butter", "vinegar", "sugar", "olive oil", "soy sauce"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 842.2 [FatContent] 70.2 [SaturatedFatContent] 14.0 [CholesterolContent] 22.9 [SodiumContent] 814.0 [CarbohydrateContent] 48.5 [FiberContent] 4.8 [SugarContent] 27.1 [ProteinContent] 10.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine Cabbage and Onions. Refrigerate until ready to toss. Brown Noodles, almonds and Sesame Seeds lightly in Butter. Set aside. Bring to a boil in a pan the vinegar, oil, sugar and soy sauce, just enough to dissolve the sugar. Cool dressing completely. Combine all ingredients and toss just before serving.
[Name] Peppered Steak With 5 Star Gourmet Steak Sauce [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-11-27T09:20:00Z [Description] This is so nice your mouth will still be watering after you finish it. Do not buy shop made pepper steak; the homemade pepper steak is so much better. A must try. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/89/7/picFyqEAw.jpg" [RecipeCategory] Steak [Keywords] ["Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", NA, NA, "1", "2/3", "1/3", "2", NA, "1", "4", "1", NA] [RecipeIngredientParts] ["diced tomato", "salt", "pepper", "dry sherry", "tomato sauce", "water", "paprika", "rump steak", "peppercorns", "egg", "fresh parsley"] [AggregatedRating] 4.5 [ReviewCount] 15.0 [Calories] 127.0 [FatContent] 3.6 [SaturatedFatContent] 1.1 [CholesterolContent] 93.0 [SodiumContent] 474.5 [CarbohydrateContent] 20.4 [FiberContent] 7.5 [SugarContent] 6.2 [ProteinContent] 7.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] SAUCE-----------------. Place the oil in the bottom of a saucepan. Cook the diced tomatos in saucepan on low heat. Continually stir them. Add pepper and salt early on in the cooking of the tomatoes. When the tomatoes are nearly cooked add the dry sherry. Now leave the tomatoes for 1 min so that all the sherry is absorbed in the tomatoes. Add the tomato sauce and stir in and then add the paprika. Add the water slowly so that the thickness is what you desire. Serve on top of steak or as part of a fancy dish. PEPPERED STEAK--------------. Beat the egg so that the yolk is blended in with the white. Dip the steak piece by piece into the egg. Then cover the steak with the peppercorns. Place the steak onto high heat for 30 seconds each side and then reduce heat and cook until it is how you like it. Once cooked place on a plate. Generously pour the sauce over the steak and garnish with a bit of fresh parsley. Serve and enjoy.
[Name] Broccoli and Rice Casserole [AuthorId] 7093 [AuthorName] Lindas Kitchen [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-11-27T09:20:00Z [Description] I found this recipe in a Church cookbook years ago. It is always requested for family dinners. I like to use fresh broccoli but cooked frozen broccoli works fine. I sometimes add sliced water chestnuts. If you can't find Chickeny Mushroom soup, you can use either Cream of Mushroom or Cream of Chicken soup. [Images] character(0) [RecipeCategory] White Rice [Keywords] ["Rice", "Vegetable", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "2", "2 1/2", "1", "1", NA] [RecipeIngredientParts] ["onion", "butter", "margarine", "Minute Rice", "salt", "water", "fresh broccoli"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 446.6 [FatContent] 27.6 [SaturatedFatContent] 15.8 [CholesterolContent] 73.1 [SodiumContent] 1543.4 [CarbohydrateContent] 40.0 [FiberContent] 3.2 [SugarContent] 4.9 [ProteinContent] 10.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Saute onions in butter. Add rice and brown with the onions about 5 minutes. Add salt and water and cover until water is absorbed. Mix rice, cooked broccoli, Cheez Whiz, and soup together and pour mixture into a large well greased casserole. Top with corn flake crumbs browned in a little butter. Bake at 350 degrees for about 45 minutes.
[Name] Conquistador Quiche [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2001-11-27T09:20:00Z [Description] Spicy Mexican quiche. This is the recipe that I first came to Recipezaar to find. I requested the recipe, but no one could help me, so I made it up from memory in order to take it to a dinner party my friend was having. Sometime later, after my cookbooks were out of storage, I was able to locate the original recipe. This is pretty darn close. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/89/9/Ku6WGT7ZTTejfxiVvDnx_conquistadore%20quiche%20SITE-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/89/9/KX0Jy0EgTIqqXKIe9gW3_conquistadore%20quiche%20SITE-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/89/9/BUQZlAFJSIytEAUfpcRo_conquistadore%20quiche%20SITE-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/89/9/picm4fIhM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/89/9/picF9m4Dg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/89/9/picQBcFG1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/89/9/pic2uotUS.jpg"] [RecipeCategory] Cheese [Keywords] ["Southwestern U.S.", "Mexican", "Spicy", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "3/4", "1", "1", "1/2", "1", "1", "1", "1/2", NA, NA, NA, NA] [RecipeIngredientParts] ["eggs", "milk", "Italian sausage", "chorizo sausage", "green chilies", "onion", "cumin", "chili powder", "pepper", "cheddar cheese", "sour cream", "lettuce", "tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 38.0 [Calories] 381.9 [FatContent] 28.3 [SaturatedFatContent] 11.1 [CholesterolContent] 181.3 [SodiumContent] 1044.0 [CarbohydrateContent] 8.7 [FiberContent] 0.9 [SugarContent] 2.4 [ProteinContent] 22.7 [RecipeServings] nan [RecipeYield] 1 quiche [RecipeInstructions] Poke holes in the crust with a fork and pre-bake 10 minutes. Fry the sausage with the onion and spices until the onion is tender. Layer meat, green chilies and cheese into crust. Mix eggs and milk/cream together in a bowl with a bit of salt. Pour over meat mixture in the crust. Bake at 350 degrees for about 45 minutes or until a knife in the middle comes out clean. (Cover the crust edges with foil if it is browning too dark]. Cut into wedges and top with lettuce, sour cream and a tomato wedge. Serve with salsa if desired.
[Name] Asian Noodle Skillet [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-11-27T09:20:00Z [Description] Make and share this Asian Noodle Skillet 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/14/90/0/picAJOXYn.jpg" [RecipeCategory] Vegetable [Keywords] ["Meat", "Asian", "< 30 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["1 1/2", "1", "2/3", "1", "1", "1/2", "2", "2", "1/8", "1 1/2", "1 1/4", "2", "4"] [RecipeIngredientParts] ["broccoli florets", "red bell pepper", "celery", "carrot", "onion", "garlic", "Tabasco sauce", "light soy sauce", "boneless beef top sirloin steaks"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 238.8 [FatContent] 9.8 [SaturatedFatContent] 3.2 [CholesterolContent] 42.5 [SodiumContent] 676.9 [CarbohydrateContent] 18.1 [FiberContent] 1.6 [SugarContent] 2.4 [ProteinContent] 19.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat 1 tablespoon oil in a large skillet over medium-high heat. Add ginger root, garlic and vegetables to skillet; stir fry 5-6 minutes or until vegetables are crisp-tender. Toss soy sauce with hot vegetables and set aside. Heat remaining oil in skillet over med-high heat. Add beef, half at a time, and stir fry 1-2 minutes or until outside surface is no longer pink (do not overcook]. Remove from skillet; keep warm. Add water, bring to a boil. Remove noodles from package and break into pieces; stir into water along with seasoning packets. Bring to a boil; reduce heat. Simmer 3 minutes or until noodles are tender and most of the liquid is absorbed. Return beef and add vegetables to skillet; heat through.
[Name] Fuzzy Navel Cake [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2001-11-27T09:20:00Z [Description] Make and share this Fuzzy Navel Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Potluck", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/4", "1", "1", "4", "2/3", "1 1/2", "1/4"] [RecipeIngredientParts] ["white sugar", "instant vanilla pudding", "eggs", "powdered sugar", "margarine"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 626.1 [FatContent] 27.2 [SaturatedFatContent] 4.2 [CholesterolContent] 85.7 [SodiumContent] 550.1 [CarbohydrateContent] 92.6 [FiberContent] 1.1 [SugarContent] 73.3 [ProteinContent] 5.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degreesF (175 degrees C]. Grease and flour a 10 inch Bundt pan. In a blender, puree peaches with juice, schnapps, white sugar and orange juice until smooth. Reserve 1/4 cup of peach mixture for the frosting. In a medium bowl, mix together the cake mix, pudding mix, eggs, oil and 1 1/2 cups of the peach mixture. Pour batter into prepared pan. Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. To make the frosting: Mix together the confectioners' sugar, margarine and remaining 1/4 cup of the peach mixture. Pour over hot cake. Frost cake while still hot.
[Name] Luscious Lemon Bars [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-11-27T09:20:00Z [Description] Make and share this Luscious Lemon Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Healthy", "Christmas", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1/2", "4", "2", "1/2", "4"] [RecipeIngredientParts] ["butter", "flour", "powdered sugar", "eggs", "sugar", "lemon juice", "flour"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 394.3 [FatContent] 11.5 [SaturatedFatContent] 6.5 [CholesterolContent] 109.0 [SodiumContent] 94.1 [CarbohydrateContent] 68.6 [FiberContent] 0.8 [SugarContent] 46.4 [ProteinContent] 5.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix together butter, 2 cups flour and powdered sugar. Grease 9x13-inch baking dish, pat dough mixture into pan. Bake 15 minutes at 350°F. Beat remaining ingredients. Pour over top and bake 25 minutes at 350°F. While still hot, sprinkle powdered sugar on top of it.
[Name] Bourbon Sauce for Bread Pudding and Bread Pudding Soufflé [AuthorId] 23728 [AuthorName] Steve_G [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-11-27T09:20:00Z [Description] A remarkable desert sauce that's incredible over bread pudding, fruit, ice cream, apple pie or any plain cake. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Dessert", "Healthy", "Christmas", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "3", "1", "1", "1"] [RecipeIngredientParts] ["eggs", "sugar", "vanilla extract", "Bourbon"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 146.3 [FatContent] 3.6 [SaturatedFatContent] 1.2 [CholesterolContent] 158.0 [SodiumContent] 29.4 [CarbohydrateContent] 25.4 [FiberContent] 0.0 [SugarContent] 25.2 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] In a medium bowl or the bowl of your electric mixer combine eggs, yolks and sugar, whisk to combine. Place your mixing bowl over a pan of hot water over low heat and stir continuously until it reaches 165°F. I like to start the water off at well below the boiling point and slowly raise the temperature until it's just shy of boiling. Do not whisk this mixture too much at this stage or you will incorporate too much air and take too long to heat. If water starts to boil or you see steam coming off your mixture remove from the heat for a few seconds and whisk. Getting this mixture too hot will cause eggs to cook. After desired temperature is reached, use the whip attachment for your electric mixer and beat on high speed until thick and cooled to just warm to the touch. Beat in vanilla and optional bourbon, serve ASAP. The mixture will keep in the fridge for a day or so before it starts to separate. Variations: Use rum, flavored liqueur or various extracts in lieu of bourbon.
[Name] Chunky Texas Cowboy Caviar [AuthorId] 20114 [AuthorName] Babs in Toyland [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-11-27T09:20:00Z [Description] Make and share this Chunky Texas Cowboy Caviar 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/14/90/4/piceGQXwF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/90/4/picbGBj85.jpg"] [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1", "1 1/2", "1", "1", "1", "3 -4", "1", "1/2 - 3/4", NA] [RecipeIngredientParts] ["red wine vinegar", "garlic", "olive oil", "avocado", "white corn kernels", "black beans", "black-eyed peas", "roma tomatoes", "green onion", "fresh cilantro"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 340.3 [FatContent] 14.3 [SaturatedFatContent] 2.1 [CholesterolContent] 0.0 [SodiumContent] 90.9 [CarbohydrateContent] 47.2 [FiberContent] 14.2 [SugarContent] 5.6 [ProteinContent] 12.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Whisk together the vinegar, oil garlic and hot sauce. Then fold in the avocado and the rest of the ingredients. Season to taste and serve with Tortilla chips as an appetizer or you can serve also as a salad in lettuce lined bowls.
[Name] Chicken and Vegetables with Balsamic Vinegar [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-11-27T09:20:00Z [Description] Chicken with balsamic vinegar is heaven on a plate. This is a very easy dish that easily impresses. Serve with plain white rice. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "Healthy", "Kosher", "Free Of...", "Potluck", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "6", "1", "3", "1/2", "2", "5", "1", "1/4", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["olive oil", "boneless skinless chicken breast halves", "baby red potato", "shallots", "onions", "broth", "leeks", "carrots", "red bell pepper", "garlic powder", "salt", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 408.1 [FatContent] 8.5 [SaturatedFatContent] 1.6 [CholesterolContent] 113.3 [SodiumContent] 646.7 [CarbohydrateContent] 39.5 [FiberContent] 6.1 [SugarContent] 9.9 [ProteinContent] 41.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large skillet, heat olive oil over medium high heat. Add the chicken and cook, turning, until golden brown on the outside and white throughout, about 10minutes. Remove to a plate. Add potatoes and shallots to skillet and cook, stirring often, 2 to 3 minutes, until the shallots are soft. Stir in the broth, scraping and loosening the brown bits on the bottom of the pan. Add the leeks, carrots and red pepper. Heat to boiling. Reduce heat to medium low and simmer for about 8 minutes, until the potatoes are tender. Stir in the garlic powder, salt, pepper and balsamic vinegar. Heat to boiling. Return the chicken to the pan, spoon the sauce over the chicken and cook over low heat for 2 to 3 minutes to heat through.
[Name] Eggnog Cookies [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT23M [PrepTime] PT10M [TotalTime] PT33M [DatePublished] 2001-11-27T09:20:00Z [Description] "What a delectable treat for Eggnog lovers everywhere! These cookies have a wonderful spicy aroma and are great tasting. The fragrance of nutmeg and cinnamon will infuse your home with holiday spirit as you bake these cookies. They make delicious gifts and are a welcome addition to cookie exchanges. " [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/90/6/B0zJhxtLT2uU82v3mDlr_eggnog%20cookies_final_cookies%20in%20tray%202.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/90/6/BF2YC62SRdeZBZk2GCF6_20171218_225526.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/90/6/IHX55ifHQlSunJfoZVdA_eggnog%20cookies_final_cookie%20stack%202.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/14906/N3oDqIJCQ7WOd5YIRVrE_eggnogcookies.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/90/6/PwxlxL3NQ6BzeFo0Fbft_eggnog%20cookies%20.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/90/6/H3pX1SHwRWmxcC1cBoTT_eggnog%20cookies.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/90/6/w1RDOvATVWG9ceZN5XFs_eggnog%20cookies.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/90/6/picbfF6EU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/90/6/picZMotIS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/90/6/picNUw58O.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/90/6/pic1k3mrd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/90/6/picNdV3sE.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Christmas", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/4", "3/4", "1/2", "1", "2", "1", "2 1/4", "1", "1/2"] [RecipeIngredientParts] ["white sugar", "butter", "vanilla extract", "ground nutmeg", "all-purpose flour", "baking powder", "ground cinnamon"] [AggregatedRating] 4.5 [ReviewCount] 88.0 [Calories] 575.2 [FatContent] 25.9 [SaturatedFatContent] 15.8 [CholesterolContent] 128.8 [SodiumContent] 278.5 [CarbohydrateContent] 80.0 [FiberContent] 1.5 [SugarContent] 43.7 [ProteinContent] 6.9 [RecipeServings] nan [RecipeYield] 6 dozen [RecipeInstructions] Preheat oven to 300°F (150°C]. Combine flour, baking powder, cinnamon and nutmeg. Cream sugar and butter until light. Add eggnog, vanilla, and egg yolks; beat at medium speed with mixer until smooth. Add flour mixture and beat at low speed until just combined. Do not overmix. Drop by teaspoonfuls onto ungreased cookie sheet 1 inch apart. Sprinkle lightly with nutmeg. Bake 20 to 23 minutes until bottoms turn light brown.
[Name] Crumbed Fish With Super Tasty White Sauce [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-11-27T09:20:00Z [Description] Make and share this Crumbed Fish With Super Tasty White Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] ["Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "4", "1", "1"] [RecipeIngredientParts] ["butter", "plain flour", "milk", "paprika", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 177.6 [FatContent] 6.7 [SaturatedFatContent] 3.2 [CholesterolContent] 64.8 [SodiumContent] 250.7 [CarbohydrateContent] 22.5 [FiberContent] 1.4 [SugarContent] 1.8 [ProteinContent] 6.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] SAUCE--------------. Place the butter in a preheated suacepan and melt the butter down (on low heat]. Once the butter is melted down add the plain flour. Stir well and cook the mixture of butter and plain flour which should go a bit lumpy and dry at this stage. Very important that you cook this well (2-4 minutes]. Remove from heat and slowly, very slowly add the milk and stir in. The sauce should now be getting smooth. If it is lumpy you have been adding the milk to fast. Keep adding the milk until the desired thickness is achieved. Add the paprika for a bit of extra kick. Any other herbs or things like lemons can be added for a bit of extra taste. This sauce is used in my fish and white sauce and my tuna mornay recipes as well so look for them. CRUMBED FISH---------------. Beat the egg until the white and yolk are combined. Dip the fish piece by piece in the egg. Cover with a generous coating of breadcrumbs. Place in a frying pan with oil and cook on medium heat until the fish is cooked through. When serving place 2 pieces on each persons plate and pour the white sauce over the fish and be sure to garnish with some parsley. Enjoy.

Subsets and Splits

No community queries yet

The top public SQL queries from the community will appear here once available.