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[Name] Candy Apples [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2001-11-27T09:20:00Z [Description] Make and share this Candy Apples recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "Halloween", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "6 -8"] [RecipeIngredientParts] ["sugar", "light corn syrup", "sweetened condensed milk", "vanilla", "apples"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 371.7 [FatContent] 4.5 [SaturatedFatContent] 2.8 [CholesterolContent] 16.9 [SodiumContent] 77.3 [CarbohydrateContent] 82.7 [FiberContent] 2.5 [SugarContent] 68.5 [ProteinContent] 4.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix sugar, corn syrup, sweetened condensed milk and vanilla in a heavy cooking pan. Cook slowly, stirring gently until it forms a firm ball when dropped into cold water. (244 degrees on a candy thermometer] Cool mixture slightly. Put skewers into apples. Dip apples, one at a time in syrup mixture. Twirl gently and cover any area missed with a spoon. You can dip in nuts or coconut, or leave plain.
[Name] Bread Pudding Souffle [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT1H30M [PrepTime] PT40M [TotalTime] PT2H10M [DatePublished] 2001-11-27T09:20:00Z [Description] A uniqie way to serve bread pudding. We first had this dish at Commandars Palace in New Orleans, LA back in '96 or '97 and spend a couple weekends trying to duplicate it. This one's pretty close. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Christmas", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["7 -10", "3", "3", "1 3/4", "4 1/2", "1", "1", "1/2", "4", "1/2", "6", "1/2", "2 1/2", "1/2"] [RecipeIngredientParts] ["eggs", "sugar", "vanilla", "cinnamon", "nutmeg", "butter", "milk", "raisins", "eggs", "sugar", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1337.9 [FatContent] 48.4 [SaturatedFatContent] 25.3 [CholesterolContent] 728.4 [SodiumContent] 752.6 [CarbohydrateContent] 193.8 [FiberContent] 3.2 [SugarContent] 151.2 [ProteinContent] 29.4 [RecipeServings] 4.0 [RecipeYield] 1 souffle [RecipeInstructions] FOR THE BREAD PUDDING-------------------. Preheat oven to 350 F degrees. Toast bread cubes in the oven for 12 to 15 minutes or until golden brown. Place the toasted cubes of bread in an ungreased 3x9x2 inch pan. In a medium bowl wisk the eggs and egg yolks until frothy. In a small bowl or plastic bag combine sugar, cinnamon, and nutmeg. Blend well. In a medium sauce pan over low heat heat milk and butter till butter just melts (120 degrees F]. You can use cream or half-and-half in lieu of milk, however we find this to be a bit too rich. I like to chop the raisins in the food processor with a bit of the sugar/spice mixture as there's alot of folks out there that love the taste of raisins, but don't like the texture. If desired add chopped raisins to the milk/butter mixture at this point. Add sugar/spice mix and vanilla to milk and stir until sugar dissolves. Slowly pour about 1 cup of the warm milk over the eggs while stirring continuously. If you like whole raisins, sprinkle the raisins over the bread cubes at this point. Pour the milk mixture over the bread crumbs. Allow the bread to become thoroughly soaked, turn once or twice to speed up the process. Maybe 10 minutes. Bake the soaked bread in the 350 F oven for 40-60 minutes, check every few minutes after the initial cooking period and remove from oven when disired degree of browness is reached. Cool slightly. FOR THE SOUFFLE------------------. Preheat your oven to 375 F degrees. Butter and lightly sugar a 1 1/2 quart souffle dish. Put the egg yolks and granulated sugar in the top of a double boiler over very low heat. Whisk the mixture until frothy and shiny. In a large mixing bowl, whip the egg-and-sugar mixture into the warm bread pudding until smooth, a food processor makes this easier, but it's not required. Beat egg whites with an electric mixer until frothy, add confectioner's sugar and beat until the egg whites form stiff peaks. Gently fold the egg whites into the bread pudding mixture. Fill the souffle dish only 3/4 full of souffle mixture to allow for rising. Wipe clean the lip of the dish and bake in the preheated oven for 35 to 40 minutes. Serve immediately, top with bourbon sauce (see separate recipie] and/or whipped cream.
[Name] British Scones [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-11-27T09:20:00Z [Description] Make and share this British 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/14/91/0/piccJP9JW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/91/0/picjSFIaU.jpg"] [RecipeCategory] Scones [Keywords] ["Quick Breads", "Breads", "Lunch/Snacks", "Scottish", "European", "Potluck", "Christmas", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1", "1/4", "1/8", "1/2", "2"] [RecipeIngredientParts] ["all-purpose flour", "cream of tartar", "baking soda", "salt", "white sugar", "milk", "milk"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 92.7 [FatContent] 0.7 [SaturatedFatContent] 0.3 [CholesterolContent] 1.8 [SodiumContent] 72.1 [CarbohydrateContent] 18.7 [FiberContent] 0.6 [SugarContent] 2.1 [ProteinContent] 2.6 [RecipeServings] 12.0 [RecipeYield] 1 dozen [RecipeInstructions] Preheat oven to 425 degrees F (220 degrees C]. Line a baking sheet with parchment paper. Sift the flour, cream of tartar, baking soda and salt into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and enough milk to mix to soft dough. Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness. Cut into 2-inch rounds and place on the prepared baking sheet. Brush with milk to glaze. Bake at 425 degrees F (220 degrees C] for 10 minutes then cool on a wire rack. Serve with butter or clotted cream and jam.
[Name] Sausage Gravy [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-11-27T09:20:00Z [Description] This is a really easy and super deelicious recipe for sausage gravy over biscuits, you will want to make this one again and again! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/91/1/s2BmAmSSzOjTj7iE9P0n_SG%205%20-%20final_3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/91/1/picf2CoLA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/91/1/picr49Vp4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/91/1/Zlz4O6mzT6oyiFEz8zKm_SG%204%20-%20final_2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/91/1/picVg1VEJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/91/1/piccz9hHg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/91/1/picy8EIms.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/91/1/picb7btRI.jpg"] [RecipeCategory] Breakfast [Keywords] ["Pork", "Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/3", "1", "1", NA] [RecipeIngredientParts] ["pork sausage", "flour", "milk", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 171.0 [Calories] 269.6 [FatContent] 19.6 [SaturatedFatContent] 7.8 [CholesterolContent] 57.9 [SodiumContent] 420.8 [CarbohydrateContent] 9.7 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 13.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook sausage in skillet. Drain Fat. Sprinkle flour over sausage and stir well. Cook flour and sausage together for about 5 - 7 minutes. Add milk. Cook over medium heat until thickened. Add pepper. Serve over biscuits.
[Name] 5 Star Gourmet Sauce for Steak [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-11-27T09:20:00Z [Description] This sauce was like heaven had come to my lips. I used it on a freshly peppered steak which was an experience. This is now my favourite sauce. It is more of a gourmet sauce and is not sickly so you can serve large quantity's on a single piece of meat. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", NA, NA, "1", "2/3", "1/3", "2", NA] [RecipeIngredientParts] ["diced tomato", "salt", "pepper", "dry sherry", "tomato sauce", "water", "paprika"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 47.5 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 435.5 [CarbohydrateContent] 9.2 [FiberContent] 3.0 [SugarContent] 6.0 [ProteinContent] 2.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Place the oil in the bottom of a saucepan.", "Cook the diced tomatoes 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 minute 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." ]
[Name] Chicken with Couscous [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2001-11-27T09:20:00Z [Description] I had this at a Moroccan restaurant once, and they refused to give me the recipe. I made it up on my own, and it&#8217;s practically identical. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken Thigh & Leg", "Chicken", "Poultry", "Grains", "Meat", "Moroccan", "African", "Kosher", "Potluck", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "4", "4", "1", "4", "3", "2", "2", "1", "1", "1", "2", "1/4"] [RecipeIngredientParts] ["olive oil", "chicken thighs", "chicken drumsticks", "onion", "carrots", "celery ribs", "garlic", "water", "couscous", "garbanzo beans", "artichoke heart", "lemon juice", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 712.2 [FatContent] 29.2 [SaturatedFatContent] 6.9 [CholesterolContent] 138.1 [SodiumContent] 522.0 [CarbohydrateContent] 68.6 [FiberContent] 9.7 [SugarContent] 5.2 [ProteinContent] 42.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large pan, heat the oil over high heat until hot. Add the chicken and cook, turning, until browned on both sides, about 10 minutes. Reduce the heat to medium low, cover and cook the chicken for another 10 minutes. Remove the chicken to a plate and drain off all the fat and liquid from the pan. Add the onion, carrots and celery to the pan. Cook over medium high heat, stirring, until the onion is softened. Stir in the garlic, water, couscous, garbanzo beans, artichoke hearts, lemon juice and pepper. Heat to boiling, then reduce to medium low. Place the chicken on top of the couscous mixture. Cover and cook for another 20 minutes, or until the chicken is very tender and cooked through.
[Name] Martha's Eggnog Cookies [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT8M [PrepTime] PT1H [TotalTime] PT1H8M [DatePublished] 2001-11-27T09:20:00Z [Description] Make and share this Martha's Eggnog Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Christmas", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1/2", "5 1/2", "1", NA] [RecipeIngredientParts] ["butter", "margarine", "sugar", "baking soda", "ground nutmeg", "flour"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 31.5 [FatContent] 1.1 [SaturatedFatContent] 0.7 [CholesterolContent] 3.3 [SodiumContent] 14.4 [CarbohydrateContent] 5.0 [FiberContent] 0.1 [SugarContent] 2.2 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] 192 cookies [RecipeInstructions] In a large mixing bowl, cream butter and sugar. Beat in Eggnog, baking soda and nutmeg. Gradually add flour and mix well. Cover and chill at least 1 hour. On a lightly floured surface roll out half of the dough to 1/8 thickness. Cut into desired shapes, place on an ungreased cookie sheet. Brush cookies with beaten egg white and sprinkle on colored sugar. Bake at 350 for 6-8 minutes. Remove to cool on a wire rack. This should make about 16 dozen cookies.
[Name] Plain Puri [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-11-27T09:22:00Z [Description] Carol had requested for these. Puri is something every Indian loves, no matter from which part of India he/she comes. Generally, we make these on festival times, such as on Diwali which was on 14th Nov. this year. Puri-Bhagi is an excellent combination to have puris. The day puris are to be made, I skip eating even a biscuit in the morning after exercise, puris are really tasty [Images] character(0) [RecipeCategory] Asian [Keywords] ["Indian", "Healthy", "Kid Friendly", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1 1/2", NA, NA] [RecipeIngredientParts] ["flour", "baking powder", "salt", "ghee", "milk", "ghee"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 539.7 [FatContent] 10.8 [SaturatedFatContent] 6.1 [CholesterolContent] 24.6 [SodiumContent] 171.0 [CarbohydrateContent] 95.7 [FiberContent] 3.4 [SugarContent] 0.3 [ProteinContent] 12.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Sift all dry ingredients. Add ghee. Mix with milk (or sour milk] into a soft smooth dough. Roll out into 1/8 inch thickness. Cut in rounds. Fry in hot ghee or oil till a pale gold colour. ENJOY!
[Name] Green Chile Stew [AuthorId] 10505 [AuthorName] Robin Wehunt [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-11-27T10:22:00Z [Description] Make and share this Green Chile Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Pork", "Potato", "Vegetable", "Meat", "Southwestern U.S.", "Spring", "Winter", "Weeknight", "Freezer", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "24", "10", "2 -4", NA] [RecipeIngredientParts] ["onion", "potatoes", "ground cumin", "season salt"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 439.6 [FatContent] 14.8 [SaturatedFatContent] 5.1 [CholesterolContent] 76.0 [SodiumContent] 85.3 [CarbohydrateContent] 48.1 [FiberContent] 6.1 [SugarContent] 2.7 [ProteinContent] 28.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Boil pork chops in water until done. Then remove and cut into chunks. Peel skin off of green chilis and cut into pieces. Chop up onion. Peel and cut up potatoes. In a medium size stock pot fill half way with water. Season with the season salt. Add pork, chilis, potatoes, onion, and cumin. Cook for 1 hour. Enjoy. You can grate some cheese and put on top if you like.
[Name] Homemade Waffles [AuthorId] 21656 [AuthorName] Carol [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2001-11-27T12:45:00Z [Description] Make and share this Homemade Waffles 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/14/91/8/BoW7wJWwQR6NLtntuNx7_Homemade Waffles_0421.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/91/8/JaM80ZE4Q76SRCoBD2Zs_Homemade Waffles_0413.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/91/8/pic8Hm2JR.jpg"] [RecipeCategory] Breakfast [Keywords] ["Kid Friendly", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "1", "2", "2", "1/4"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "eggs", "milk"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 511.9 [FatContent] 21.1 [SaturatedFatContent] 5.4 [CholesterolContent] 110.1 [SodiumContent] 369.0 [CarbohydrateContent] 66.9 [FiberContent] 1.7 [SugarContent] 12.7 [ProteinContent] 13.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat your waffle iron. In a large mixing bowl blend dry ingredients. In a separate bowl, mix wet ingredients and add to the dry. Mix and pour into a hot waffle iron.
[Name] Rise & Shine Muffins [AuthorId] 21656 [AuthorName] Carol [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-11-27T12:45:00Z [Description] These muffins could be called "Kitchen Sink Muffins". LOL They are a hearty way to start the day and taste yummy! [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Pineapple", "Tropical Fruits", "Fruit", "Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/4", "2", "2", "1/2", "1", "1/2", "2", "1/2", "1/2", "1/2", "1/2", "2", "3/4", "1 1/2"] [RecipeIngredientParts] ["flour", "sugar", "baking soda", "cinnamon", "salt", "apple", "crushed pineapple", "carrots", "dates", "raisins", "coconut flakes", "chocolate chips", "eggs", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 415.2 [FatContent] 20.8 [SaturatedFatContent] 4.6 [CholesterolContent] 31.0 [SodiumContent] 383.4 [CarbohydrateContent] 55.3 [FiberContent] 3.6 [SugarContent] 34.3 [ProteinContent] 5.0 [RecipeServings] nan [RecipeYield] 12 muffins [RecipeInstructions] Preheat oven to 350. Mix the first 12 ingredients together. Next add remaining 3 ingredients. Mix well. Using greased muffin cups or paper lined cups, fill 3/4 full of batter. Bake at 350 for 20-25 minutes.
[Name] Caramel Popcorn [AuthorId] 21656 [AuthorName] Carol [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-11-27T12:46:00Z [Description] I got this recipe years ago from a neighbor and loved it! It's great at parties and gift giving at Christmas. Makes lots! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/92/0/38RRiOszT0m0YYyaIRXM_caramel-corn-5312.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/92/0/MIsBtgzqRkiP3VvUkk5H_caramel-corn-5309.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/92/0/kgpAvYzkQiOoYQjmVFwr_caramel-corn-5308.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/92/0/ZBJl42YRTAuL3ltHFDEa_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/92/0/pic3XV57y.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Kid Friendly", "Free Of...", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 -2", "2", "1", "1/2", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["brown sugar", "butter", "corn syrup", "maple syrup", "baking soda", "salt", "vanilla", "peanuts"] [AggregatedRating] 5.0 [ReviewCount] 60.0 [Calories] 422.5 [FatContent] 21.8 [SaturatedFatContent] 10.6 [CholesterolContent] 40.7 [SodiumContent] 298.0 [CarbohydrateContent] 56.1 [FiberContent] 2.6 [SugarContent] 39.6 [ProteinContent] 4.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 250. Prepare popcorn and set aside. In a sauce pan bring to a boil brown sugar, butter and syrup. Boil at a slow boil for 5 minutes without stirring. Remove and add baking soda, salt, vanilla and peanuts. Pour over popcorn and toss. Lay out on greased cookie sheets and bake for 1 hour stirring every 20 minutes. Store in Large Zip Lock Bags.
[Name] Flemish Fishermen's Salad [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-11-27T13:04:00Z [Description] Make and share this Flemish Fishermen's Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegetable", "Belgian", "European", "< 30 Mins", "Refrigerator", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["8", "1", "1", "8", "2", "4", "3 1/3", "1", "1", "1", "4"] [RecipeIngredientParts] ["dried white beans", "onion", "savory", "potatoes", "beets", "herring fillets", "mayonnaise", "shallot", "French mustard", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 557.0 [FatContent] 17.3 [SaturatedFatContent] 3.9 [CholesterolContent] 110.4 [SodiumContent] 768.3 [CarbohydrateContent] 51.7 [FiberContent] 11.6 [SugarContent] 5.7 [ProteinContent] 48.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Soak the beans overnight. The next day, put the beans in boiling salted water with the onion (cut in two] and the savory. When they are all cooked but still firm, drain them and remove the onion and savory. Cook the potatoes in boiling salted water, peel and dice them. Dice the beets. Cut the kipper fillets into 1-inch strips and mix them in a salad bowl with the potatoes, beans and beets. Chop the shallot, parsley and gherkins and mix them into the mayonnaise and mustard. Spoon the sauce over the salad and mix carefully.
[Name] Asparagus with Fish and Eau de Vie [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-11-27T13:06:00Z [Description] Make and share this Asparagus with Fish and Eau de Vie recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Belgian", "European", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["14", "4", NA, NA, NA, "1 3/4", "3 1/2", NA, NA, "1 1/3", "6 5/8", NA, NA, NA] [RecipeIngredientParts] ["asparagus", "pepper", "salt", "mustard", "butter", "chives", "nutmeg", "eau de vie", "cayenne pepper", "saffron", "smoked ham"] [AggregatedRating] nan [ReviewCount] nan [Calories] 222.3 [FatContent] 12.2 [SaturatedFatContent] 6.9 [CholesterolContent] 27.4 [SodiumContent] 405.3 [CarbohydrateContent] 22.0 [FiberContent] 3.1 [SugarContent] 2.9 [ProteinContent] 7.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook the asparagus in salted water. Season the fish steaks with salt and pepper. Coat them with a mixture of 1,5 teaspoon mustard, 50 g- 1,75 oz. butter, 100 g- 3,5 oz. breadcrumbs, chopped chives and nutmeg. Put the fish in an oven dish and pour the fish stock and the eau the vie (Jenever] over them. Leave for 20 minutes in a preheated oven of 180° C- 355 ° F. Remove the fish steaks from the oven dish and add a lump of butter to the sauce. Season with cayenne pepper and some saffron. Heat the asparagus in the sauce. Put the fish and the asparagus on 4 warm dishes. Garnish with sauce and strips of smoked ham.
[Name] Mexican Casserole [AuthorId] 24843 [AuthorName] Sugar Ivie [CookTime] PT20M [PrepTime] PT40M [TotalTime] PT1H [DatePublished] 2001-11-27T17:52:00Z [Description] Make and share this Mexican Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "2 -3", "1", "2 -6", "1", "1"] [RecipeIngredientParts] ["hamburger meat", "onions", "mushrooms", "cheese", "flour tortillas"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 1178.9 [FatContent] 56.7 [SaturatedFatContent] 21.0 [CholesterolContent] 113.7 [SodiumContent] 3230.4 [CarbohydrateContent] 113.9 [FiberContent] 8.6 [SugarContent] 10.1 [ProteinContent] 52.8 [RecipeServings] nan [RecipeYield] 1-2 casserole dishes [RecipeInstructions] Note: Brown ground hamburger meat in a big pot with your onions and jalapeno peppers and mushrooms. Drain off grease. Take your flour tortillas and tear into 1/4 and place into a long casserole baking dish and then you put your mixture over the flour tortillas and then put your cheese over that, then just keep on layering it till its all gone. Then place into the oven to melt the cheese and get hot, I put mine into a 350°F oven and just check on it to see if its the way you like it to be. This is a good recipe to fix. Thanks Sugar.
[Name] Solo Microwave Chicken and Rice [AuthorId] 1634 [AuthorName] Bill Hilbrich [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-11-27T17:52:00Z [Description] I developed the recipe as a give away item while I was working at a cooking supply store that had many college students as customers. The Anchor Hocking Microwave Popcorn Popper works very well for this solo dish and fits into most microwaves found on college campuses. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/92/4/pic9IlqoH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/92/4/picE6SmYw.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Rice", "Vegetable", "Meat", "Low Cholesterol", "Healthy", "Microwave", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1/2", "1", "1", "1", "1"] [RecipeIngredientParts] ["boneless skinless chicken breast", "onion", "green bell pepper", "rice", "water", "chicken broth", "butter", "lemon juice", "dried basil"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 612.4 [FatContent] 13.7 [SaturatedFatContent] 7.9 [CholesterolContent] 99.0 [SodiumContent] 166.9 [CarbohydrateContent] 84.9 [FiberContent] 2.9 [SugarContent] 3.0 [ProteinContent] 34.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Put butter into a Microwave Popcorn Popper or a glass casserole dish, and microwave on high for one minute. Add the uncooked rice, and stir until all the grains are coated in the butter. Add everything else, and microwave on high for 10 minutes. Let sit for an additional 5 minutes or until all the liquid is absorbed. Add salt and pepper to taste.
[Name] Jam Cake [AuthorId] 20591 [AuthorName] Virginia [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2001-11-27T17:52:00Z [Description] I have been baking this cake for 30 years the recipe came from my mother-in-law who was a dear sweet lady.Her jam cakes were always better than mine! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Grains", "Kid Friendly", "Christmas", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "2", "1", "3", "1", "1", "1", "1", "1/2", "1", "1", "1", "1"] [RecipeIngredientParts] ["eggs", "sugar", "butter", "flour", "buttermilk", "baking soda", "salt", "cinnamon", "clove", "allspice", "vanilla"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 7070.0 [FatContent] 286.1 [SaturatedFatContent] 135.9 [CholesterolContent] 1555.3 [SodiumContent] 6568.8 [CarbohydrateContent] 1042.1 [FiberContent] 29.3 [SugarContent] 634.8 [ProteinContent] 105.8 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Cream butter and sugar, add 4 eggs. Sift flour and spices. Add soda to buttermilk. Mix dry and wet ingredents. Add jam, last egg, nuts, and vanilla. Bake at 325 for 40 to 45 minutes in a well greased angel food cake pan. Bake til tooth pick inserted comes out clean.
[Name] Scrumptious Hazelnut Cookies [AuthorId] 21656 [AuthorName] Carol [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-11-27T17:52:00Z [Description] Make and share this Scrumptious Hazelnut Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "2", "2", "1"] [RecipeIngredientParts] ["butter", "sugar", "vanilla", "egg", "flour", "hazelnuts", "baking powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 178.6 [FatContent] 11.0 [SaturatedFatContent] 3.0 [CholesterolContent] 19.0 [SodiumContent] 75.8 [CarbohydrateContent] 18.3 [FiberContent] 1.4 [SugarContent] 8.9 [ProteinContent] 3.1 [RecipeServings] nan [RecipeYield] 24-36 cookies [RecipeInstructions] Preheat oven to 350. Cream together butter and sugar. Add vanilla and egg. In a seperate bowl mix flour, hazelnuts and baking powder together. Add to butter mixture. Roll dough into a 1 inch roll. Cut into 1/4 inch thickness. Bake at 350 for 10-12 minutes.
[Name] The Best Pork Chop Dinner - EVER! [AuthorId] 23333 [AuthorName] Graybert [CookTime] PT8H [PrepTime] PT15M [TotalTime] PT8H15M [DatePublished] 2001-11-27T17:52:00Z [Description] Make and share this The Best Pork Chop Dinner - EVER! 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/14/92/7/4EaY3NlSRvGr9ui0WATc_140%20pork%20chop%20dinner.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/92/7/flkTNgP9S7e9radWNaPC_134%20pork%20chop%20dinner.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/92/7/21wRMZVQTyWEHWIoET6n_112%20pork%20chop%20dinner.jpg"] [RecipeCategory] Pork [Keywords] ["Potato", "Vegetable", "Meat", "Canadian", "Low Cholesterol", "Healthy", "Weeknight"] [RecipeIngredientQuantities] ["1", "1", "6", "1", "1", "1/4", "1/4", "2", "1/2", "1/2", "1/4", "6", "1", NA] [RecipeIngredientParts] ["butter", "olive oil", "mushroom", "Dijon mustard", "chicken broth", "garlic", "salt", "dried basil", "black pepper", "potatoes", "onion", "parsley"] [AggregatedRating] 4.5 [ReviewCount] 81.0 [Calories] 411.8 [FatContent] 13.7 [SaturatedFatContent] 4.5 [CholesterolContent] 68.2 [SodiumContent] 804.2 [CarbohydrateContent] 44.2 [FiberContent] 5.6 [SugarContent] 3.2 [ProteinContent] 28.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat butter and oil in large skillet. Brown pork chops on both sides. Set aside. Combine soup, mushrooms, mustard, chicken broth, garlic, salt, basil and pepper in slow cooker. Add potatoes and onion, stirring to coat. Place pork chops on top of potato mixture. Cover and cook on Low 8 to 10 hours or on High 4 to 5 hours. Sprinkle with parsley.
[Name] Easy Oven-Baked French Toast [AuthorId] 21656 [AuthorName] Carol [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-11-27T17:52:00Z [Description] My best friend Cheryl shared this recipe with me years ago. It's fantastic, great for x-mas morning or when you have company staying over. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/92/8/piceGQiUZ.jpg" [RecipeCategory] Breakfast [Keywords] ["Kid Friendly", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/3", "6", "1 1/2", "1 1/2", "1", "1/2", "12"] [RecipeIngredientParts] ["butter", "eggs", "milk", "powdered sugar", "vanilla", "cinnamon"] [AggregatedRating] 4.0 [ReviewCount] 18.0 [Calories] 344.2 [FatContent] 18.9 [SaturatedFatContent] 9.8 [CholesterolContent] 221.6 [SodiumContent] 446.5 [CarbohydrateContent] 30.8 [FiberContent] 1.3 [SugarContent] 4.4 [ProteinContent] 12.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Adjust oven racks, one on lowest position and the other in the middle position. Preheat oven to 425. Grease 2 cookie sheets with 2 Tbsp. of the above butter. Beat eggs, milk, powdered sugar, vanilla and cinnamon. Dip bread in the egg mixture and place on cookie sheets. Cut remaining butter into pieces and scatter over bread. Place on racks, bake for 7 minutes, switch cookie sheets and continue to bake for 8 minutes. Sprinkle with a bit of powdered sugar when done.
[Name] Bonnie Stern's Extra-Large Apricot Oatmeal Cookies [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT17M [PrepTime] PT15M [TotalTime] PT32M [DatePublished] 2001-11-27T17:52:00Z [Description] Bonnie Stern is a well-known Canadian chef, cooking instructor, television personality and cookbook author. Her recipes are always great! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "Grains", "Fruit", "Canadian", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["3/4", "3/4", "1/2", "1", "2", "1", "3/4", "3/4", "1", "3", "1 1/2"] [RecipeIngredientParts] ["unsalted butter", "brown sugar", "white sugar", "egg", "water", "pure vanilla extract", "all-purpose flour", "baking soda", "salt", "rolled oats"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 338.3 [FatContent] 13.4 [SaturatedFatContent] 7.7 [CholesterolContent] 48.1 [SodiumContent] 107.0 [CarbohydrateContent] 51.5 [FiberContent] 3.4 [SugarContent] 30.6 [ProteinContent] 5.2 [RecipeServings] nan [RecipeYield] 12 large cookies [RecipeInstructions] Cream butter until light, then beat in brown and white sugars. Add egg, water and vanilla and mix in. In a large bowl combine flour with baking soda and salt; stir in rolled oats; stir into batter. Add apricots. Using 3 tbsp batter for each cookie, place them on a cookie sheet lined with parchment paper. Flatten cookies and bake in preheated 350F oven for 14 to 17 minutes. Cool on racks. Cookies should be crispy around the edges and chewy in the middle.
[Name] Little Smokies Football Wienies [AuthorId] 24626 [AuthorName] thomas sweeny [CookTime] PT5H [PrepTime] PT3M [TotalTime] PT5H3M [DatePublished] 2001-11-27T17:52:00Z [Description] Make and share this Little Smokies Football Wienies 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/14/93/0/picMvQn1s.jpg" [RecipeCategory] Weeknight [Keywords] ["For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2", "18", "42"] [RecipeIngredientParts] ["barbecue sauce", "chili sauce"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 460.4 [FatContent] 29.7 [SaturatedFatContent] 10.3 [CholesterolContent] 69.7 [SodiumContent] 1564.3 [CarbohydrateContent] 35.1 [FiberContent] 0.5 [SugarContent] 25.5 [ProteinContent] 13.5 [RecipeServings] 25.0 [RecipeYield] nan [RecipeInstructions] Add all ingredients together in a crockpot, set on low either overnight or from early the day you wish to serve them. The longer they simmer, the better they taste. Everyone loves them and they don't last long.
[Name] Yogurt Salad With Scorched Chile [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT40M [TotalTime] PT40M [DatePublished] 2001-11-27T17:52:00Z [Description] Make and share this Yogurt Salad With Scorched Chile recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] ["Indian", "< 60 Mins"] [RecipeIngredientQuantities] ["1/4", "1", "3 -4", "1", "1", "1", "1", "1", "3", NA, "1/8", "1"] [RecipeIngredientParts] ["cabbage", "carrot", "peas", "cucumber", "onion", "tomatoes", "red capsicum", "skim milk yogurt", "salt", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 155.9 [FatContent] 0.7 [SaturatedFatContent] 0.3 [CholesterolContent] 3.7 [SodiumContent] 164.9 [CarbohydrateContent] 26.0 [FiberContent] 3.5 [SugarContent] 20.5 [ProteinContent] 12.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Shred first three ingredients finely. Boil peas. Keep aside. Chop cucumber, onion and tomato finely. Beat yogurt till smooth, adding salt, chilli paste and sugar. Skewer capsicum. Hold briefly on gas flame. Turn frequently, so that it is roasted all around. Let cool and remove skin. Chop capsicum. Add all the prepared vegetables to the spiced yogurt and mix lightly. Serve chilled.
[Name] Garden Fresh Dip [AuthorId] 23333 [AuthorName] Graybert [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-11-27T17:52:00Z [Description] Make and share this Garden Fresh Dip recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/93/2/picKCcE18.jpg" [RecipeCategory] Canadian [Keywords] ["Low Protein", "Christmas", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1/4", "1/4", "1", "2", "1"] [RecipeIngredientParts] ["sour cream", "radish", "green onion", "green pepper", "garlic clove", "sugar", "salt"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 93.7 [FatContent] 7.6 [SaturatedFatContent] 4.2 [CholesterolContent] 21.7 [SodiumContent] 425.0 [CarbohydrateContent] 5.3 [FiberContent] 0.2 [SugarContent] 2.8 [ProteinContent] 1.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients. Chill. Serve with assorted vegetables.
[Name] Dorene's Marinade [AuthorId] 21656 [AuthorName] Carol [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2001-11-27T17:52:00Z [Description] Another great recipe from my neighbor. I usually use this for my steaks but it tastes great with chicken as well. [Images] character(0) [RecipeCategory] Weeknight [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "2", "1", "1 -2", "1", "2/3", "2"] [RecipeIngredientParts] ["vinegar", "ground ginger", "garlic", "salt", "soya sauce", "honey"] [AggregatedRating] 2.5 [ReviewCount] 2.0 [Calories] 1093.3 [FatContent] 109.2 [SaturatedFatContent] 14.1 [CholesterolContent] 0.0 [SodiumContent] 6553.8 [CarbohydrateContent] 23.8 [FiberContent] 1.0 [SugarContent] 18.9 [ProteinContent] 10.4 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Mix ingredients. Pour over meat and refridgerate at least 4 hours. I marinade mine over night. Remove meat from marinade before cooking.
[Name] Radicchio Salad [AuthorId] 23333 [AuthorName] Graybert [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-11-27T17:55:00Z [Description] Make and share this Radicchio Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Portuguese", "European", "Spring", "Summer", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/4", "1", "3", "1", "2", "1/2", NA] [RecipeIngredientParts] ["radicchio", "green onions", "vinegar", "vinegar", "garlic", "Dijon mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 347.5 [FatContent] 30.9 [SaturatedFatContent] 6.2 [CholesterolContent] 28.9 [SodiumContent] 531.7 [CarbohydrateContent] 10.8 [FiberContent] 0.8 [SugarContent] 0.5 [ProteinContent] 8.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Prepare dressing by mixing all ingredients in a blender- blend until smooth. Mix with Radiccio and toss well. Fry the salami in the oil and then add in the vinegar. Add the salami mixture to the salad and toss. Enjoy.
[Name] Gingered White Chocolate Biscotti [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-11-28T09:31:00Z [Description] Make and share this Gingered White Chocolate Biscotti recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Kosher", "Christmas", "Hanukkah", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2/3", "2", "1", "1/2", "4", "1", "2", "1"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "crystallized ginger", "baking soda", "salt", "vanilla extract", "eggs"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 133.7 [FatContent] 1.0 [SaturatedFatContent] 0.3 [CholesterolContent] 35.2 [SodiumContent] 218.4 [CarbohydrateContent] 27.2 [FiberContent] 0.6 [SugarContent] 11.3 [ProteinContent] 3.5 [RecipeServings] 12.0 [RecipeYield] 2 dozen [RecipeInstructions] Pre-heat oven to at 350°F. Combine first 6 ingredients in a large bowl. Combine the vanilla and next 2 ingredients, and add to the flour mixture. Stir until well blended (dough will be dry]. Turn dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 16-inch long roll. Place roll on a greased baking sheet coated with cooking spray, and flatten roll to 1-inch thickness. Bake for 30 minutes. Remove the roll from the baking sheet to a wire rack, and let cool for 10 minutes. Cut the roll diagonally into 1/2\" slices. Place, cut sides down on a baking sheet. Bake for 10 more minutes. Turn cookies over and bake an additional 10 minutes (cookies will be slightly soft in the center but will harden as they cool]. Remove cookies from the baking sheet and let cool completely.
[Name] Poulet Yassa (Chicken Yassa) from Africa [AuthorId] 24896 [AuthorName] Ed Gibbon [CookTime] PT45M [PrepTime] PT4H [TotalTime] PT4H45M [DatePublished] 2001-11-28T09:32:00Z [Description] This traditional chicken dish from the Casamance region of Senegal is one of
[Name] Sun-Dried Tomato and Basil Bread [AuthorId] 2586 [AuthorName] Donna M. [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2001-11-28T09:32:00Z [Description] Make and share this Sun-Dried Tomato and Basil Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "Healthy", "Weeknight", "Bread Machine", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "4 1/2", "1 1/2", "2", "2", "2", "2 3/4", "1/4", "1 1/2", "1/4"] [RecipeIngredientParts] ["water", "sugar", "salt", "dried basil leaves", "olive oil", "toasted wheat germ", "bread flour", "whole wheat flour", "fast rise yeast", "sun-dried tomato"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 147.6 [FatContent] 2.8 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 315.8 [CarbohydrateContent] 26.8 [FiberContent] 1.5 [SugarContent] 2.1 [ProteinContent] 3.9 [RecipeServings] 12.0 [RecipeYield] 1 loaf [RecipeInstructions] Place all ingredients except tomatoes in bread machine pan in order specified by owner's manual. Spoon tomatoes into 4 corners of pan; do not cover yeast. Program basic cycle and desired crust setting; press start. Remove baked bread from pan; cool on wire rack. Makes one 1 1/2 pound loaf, or 12 servings.
[Name] Barbecue Chicken Roll-Ups [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-11-28T09:32:00Z [Description] Make and share this Barbecue Chicken Roll-Ups 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/14/93/8/picXMOTua.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/93/8/picDXm3Y3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/93/8/picQa8iaB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/93/8/picRAzG4A.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "4", "1", "1", "2", NA, "2 - 2 1/2"] [RecipeIngredientParts] ["chicken breast halves", "red bell pepper", "yellow bell pepper", "barbecue sauce"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 527.1 [FatContent] 18.2 [SaturatedFatContent] 9.4 [CholesterolContent] 70.5 [SodiumContent] 972.9 [CarbohydrateContent] 67.7 [FiberContent] 5.9 [SugarContent] 22.8 [ProteinContent] 23.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°F degrees. Bring large pot of water to boil. Turn off heat and add lasagna noodles. Let sit 5 minutes. Remove lasagna noodles to platter to cool. To prepare roll-ups, place lasagna noodles on flat surface. Divide chicken and bell pepper strips among lasagna noodles. Sprinkle each lasagna noodle with about 1 tablespoon cheese and roll up, being careful to keep ingredients wrapped inside. Spray 9X 13-inch baking dish with cooking spray. Spoon 1V2 cups barbecue sauce into baking dish and spread evenly to cover bottom. Place roll-ups into dish. Pour additional barbecue sauce over roll-ups and sprinkle with remaining cheese. Bake 40 minutes or until heated through and cheese is melted. Place under broiler for 1 to 2 minutes to brown cheese, if desired. Serve immediately.
[Name] Chocolat Hot Chocolate [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-11-28T09:32:00Z [Description] I love the movie "Chocolat" and in it they serve a very rich looking hot chocolate. I came across this when I was in a rush and misread the measurements for another recipe. It's wonderful! Very rich. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Dessert", "Kid Friendly", "Winter", "< 15 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["7", "2", NA, NA] [RecipeIngredientParts] ["dark chocolate", "heavy cream", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 659.1 [FatContent] 70.0 [SaturatedFatContent] 43.5 [CholesterolContent] 163.0 [SodiumContent] 57.1 [CarbohydrateContent] 18.1 [FiberContent] 8.2 [SugarContent] 0.6 [ProteinContent] 8.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt together chocolate and cream in double boiler. Warm through until desired temp, I usually don't like it really hot. Pour into 4 mugs. Top with whipped cream and a sprinkle of cinnamon.
[Name] Szechuan Fish [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-11-28T09:32:00Z [Description] Very tasty easy dish. You can use other seafood in this same sauce just be careful if you are doing prawn, that you don't over cook them. Marinate them in the sauce, remove and cook in the wok for 3 minutes,remove from wok, cook sauce and put the prawns in for about 1 more minute [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/94/0/picfY2iba.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/94/0/picyPcP8y.jpg"] [RecipeCategory] Vegetable [Keywords] ["Asian", "Very Low Carbs", "Low Cholesterol", "Healthy", "< 30 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["1", "2", "3", "1", "3", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["red snapper", "cod", "green onions", "garlic", "soy sauce", "rice vinegar", "ginger", "sherry wine", "chili pepper"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 157.7 [FatContent] 2.1 [SaturatedFatContent] 0.5 [CholesterolContent] 42.6 [SodiumContent] 920.7 [CarbohydrateContent] 3.5 [FiberContent] 0.5 [SugarContent] 0.6 [ProteinContent] 26.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a wok brown the fish on all sides with the green onion& garlic. Combine remaining ingredients and pour over the fish. Cover& cook on low heat for 20 minutes.
[Name] Mushroom Spinach Delight [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-11-28T09:32:00Z [Description] This easy creation can be served as a one-dish vegetarian meal, or forget about the pasta and sauce and just serve the veggies as a side dish. This was created one night recently when I couldn't decide on dinner. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "Canadian", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "3", "2", "2", NA, "1/2", NA, NA] [RecipeIngredientParts] ["alfredo sauce", "olive oil", "butter", "garlic", "mushrooms", "dried basil", "nutmeg", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 53.0 [FatContent] 4.5 [SaturatedFatContent] 1.1 [CholesterolContent] 2.5 [SodiumContent] 20.8 [CarbohydrateContent] 2.5 [FiberContent] 0.8 [SugarContent] 0.7 [ProteinContent] 1.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Prepare cheese tortellini according to package directions; heat alfredo sauce in the microwave or in a saucepan.", "Meanwhile, place oil and butter in a skillet over medium heat and add garlic; saute for 30 seconds then add mushrooms to pan.", "Drain cooked tortellini and return to pot, pour in heated alfredo sauce and stir well; place tortellini and sauce in a preheated shallow serving bowl (rinse with very hot tap water then quickly dry].", "As mushrooms are cooking, they will start to release their liquid; when this happens, add salt and pepper to taste, and basil; stir.", "Now add baby spinach to pan but do not stir.", "Let spinach steam on top of mushrooms for about 1 minute, then stir; very quickly the spinach will wilt, which indicates it's done; don't overcook.", "Pour vegetable mixture on top of tortellini; try to keep it in centre rather than all over top.", "If desired, very lightly dust with freshly grated nutmeg; a light touch must be used or the flavour will be too overpowering.", "Serve immediately, with parmesan cheese on the table for those who want it." ]
[Name] Apple Cobbler [AuthorId] 12657 [AuthorName] Anu_N [CookTime] PT55M [PrepTime] PT5M [TotalTime] PT1H [DatePublished] 2001-11-28T09:32:00Z [Description] This is a really easy and tasty dessert recipe. It's great served warm, fresh from the oven, or even cold, with vanilla ice cream. It's lighter and lower in calories than a pie, but just as satisfying! [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "European", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Winter", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "2/3", "1", "1/4", "1", "1/2", "4", "1/2", NA] [RecipeIngredientParts] ["all-purpose flour", "white sugar", "baking powder", "salt", "milk", "vanilla extract", "apples", "butter", "cinnamon"] [AggregatedRating] 3.0 [ReviewCount] 5.0 [Calories] 130.6 [FatContent] 1.4 [SaturatedFatContent] 0.8 [CholesterolContent] 4.1 [SodiumContent] 153.3 [CarbohydrateContent] 28.1 [FiberContent] 1.4 [SugarContent] 15.5 [ProteinContent] 2.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Melt butter (or margarine] in a 9 x 13 inch pan. Set aside to cool. Use only as much butter as you need to cover the bottom of the pan. In a bowl, stir together flour, sugar, salt, and baking powder. Mix in milk and vanilla. The batter might seem impossibly thick at first, but it thins out into pourable consistency with persistent stirring. You will not need to add any extra milk or water. Pour batter over melted butter and sprinkle with half of the cinnamon. DO NOT MIX OR STIR. Spoon the sliced apples over the batter and sprinkle the rest of the cinnamon. Again, DO NOT MIX OR STIR. Bake at 350 degrees F (175 degrees C] for 55 minutes.
[Name] Oyster Stuffed Mushroom Caps [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-11-28T09:32:00Z [Description] Make and share this Oyster Stuffed Mushroom Caps recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Canadian", "Broil/Grill", "< 60 Mins", "Oven", "Oysters", "Easy"] [RecipeIngredientQuantities] ["24", "1/2", "3", "1/4", "3", "2", NA, NA, NA, NA, "2", "1/3"] [RecipeIngredientParts] ["mushroom caps", "butter", "garlic", "mixed herbs", "parsley", "basil", "rosemary", "white wine", "parmesan cheese", "swiss cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 44.2 [FatContent] 2.7 [SaturatedFatContent] 1.5 [CholesterolContent] 11.0 [SodiumContent] 59.1 [CarbohydrateContent] 2.7 [FiberContent] 0.3 [SugarContent] 0.5 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 24 Stuffed Mushrooms [RecipeInstructions] Roll the chopped oysters in the bread crumbs. Melt butter and add minced garlic. Season with salt, pepper& herbs. Fry the oysters in the butter mixture. Fill the mushroom caps. Place caps in a baking dish, sprinkle with any remaining butter from frypan and the white wine. Sprinkle the cheese over the caps. Cover& bake 350f for 15 minutes. Uncover& broil for 1-2 minutes.
[Name] Mincemeat Drop Cookies [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-11-28T09:32:00Z [Description] Make and share this Mincemeat Drop Cookies recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/94/4/picNzj1qr.jpg" [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Kosher", "Christmas", "Hanukkah", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1", "2", "1/2", "1/2"] [RecipeIngredientParts] ["shortening", "sugar", "egg", "all-purpose flour", "baking soda", "salt"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 633.0 [FatContent] 22.0 [SaturatedFatContent] 5.5 [CholesterolContent] 42.3 [SodiumContent] 393.9 [CarbohydrateContent] 102.3 [FiberContent] 2.0 [SugarContent] 51.2 [ProteinContent] 6.7 [RecipeServings] nan [RecipeYield] 5 dozen [RecipeInstructions] Cream shortening and sugar until light and fluffy; add egg and beat well. Add mincemeat, mixing well. Combine flour, soda, and salt; mix well, and stir into creamed mixture. Drop by teaspoonfuls onto greased cookie sheets. Bake at 350 degrees F. for 18 to 20 minutes.
[Name] Creole Chicken [AuthorId] 23199 [AuthorName] Trish Liechty [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-11-28T09:32:00Z [Description] My husband really liked this. Spice it up if you like by adding more cayenne pepper and paprika. Maybe even some tabasco sauce. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Rice", "Meat", "Creole", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1 1/2", NA, "1/4", "1", "1", "1/2", "1/2", "2", "1", "1/2", "1", "1 1/2", "1/8", "1", "2", "3"] [RecipeIngredientParts] ["chicken", "salt", "pepper", "onion", "celery", "green pepper", "garlic", "tomatoes", "water", "water", "paprika", "cayenne pepper", "bay leaf", "cornstarch", "cooked rice"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 607.7 [FatContent] 27.5 [SaturatedFatContent] 7.6 [CholesterolContent] 127.6 [SodiumContent] 137.6 [CarbohydrateContent] 51.2 [FiberContent] 3.3 [SugarContent] 5.2 [ProteinContent] 36.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Salt and pepper the chicken. In a large skillet over medium heat, brown chicken in oil; remove and set aside. In the same skillet, saute the onion, celery, green pepper, and garlic until tender. Stir in tomatoes, 1/2 c water, paprika, cayenne pepper, bay leaf and a little salt; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add chicken. Combine cornstarch and remaining water until smooth; stir into chicken mixture and bring to a boil. Simmer uncovered for 10-15 minutes. Discard bay leaf. Serve over rice.
[Name] Cornmeal Pancakes (Eggless) [AuthorId] 12657 [AuthorName] Anu_N [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-11-28T09:32:00Z [Description] Cormeal gives an excellent flavour to pancakes, although it makes them kinda hard to spread. Since these pancakes don't have sugar, they can be made either "sweet" or "savory" depending on what you have them with. They also taste great served hot right off the griddle! [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Healthy", "Kid Friendly", "< 15 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1/3"] [RecipeIngredientParts] ["cornmeal", "unsalted butter", "salt", "skim milk", "water"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 118.8 [FatContent] 3.2 [SaturatedFatContent] 1.6 [CholesterolContent] 6.6 [SodiumContent] 256.1 [CarbohydrateContent] 20.1 [FiberContent] 1.8 [SugarContent] 0.2 [ProteinContent] 3.0 [RecipeServings] 10.0 [RecipeYield] 10 pancakes [RecipeInstructions] Cream the cornmeal, salt, and butter together. Add the milk and enough water to make a moist but firm batter. Drop, using about 1/4 cup of batter, onto a hot greased griddle, and flatten using the back of a spoon wetted with water. This can be a tad tricky, but wetting the spoon helps a lot! When brown, turn and cook the other side. Serve hot with maple syrup, honey, or butter.
[Name] Caviar & Avocado Appetizer [AuthorId] 4470 [AuthorName] Bergy [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-11-28T09:32:00Z [Description] This is a super way to serve lumpfish caviar. I wouldn't do this with Russian Buluga it would be wasted . [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Canadian", "< 30 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "3", "6", "3", "1"] [RecipeIngredientParts] ["avocado", "red onions", "hard-boiled eggs", "mayonnaise"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 143.8 [FatContent] 11.2 [SaturatedFatContent] 2.5 [CholesterolContent] 186.5 [SodiumContent] 65.0 [CarbohydrateContent] 4.5 [FiberContent] 2.8 [SugarContent] 1.0 [ProteinContent] 7.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Press the mashed avocado into the botton of a 8\" or 9\" pyrex pie plate. Sprinkle the chopped onion over the avocado. Combine the egg and Mayo. Place gently over the onion. Spoon the Caviar very gently on top. Chill& serve with crisp sesame seed crackers or or small pumpernickel rounds.
[Name] Pfeffrnusse Cookies [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-11-28T09:32:00Z [Description] Make and share this Pfeffrnusse Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Healthy", "Kosher", "Spicy", "Christmas", "Hanukkah", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["3 1/2", "3/4", "3/4", "1 1/2", "1/2", "3/4", "1/4", "1/4", "3", "1", "1", NA] [RecipeIngredientParts] ["flour", "baking powder", "baking soda", "cinnamon", "ground black pepper", "white pepper", "ginger", "ground cloves", "salt", "vegetable shortening", "honey", "egg", "confectioners' sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 943.2 [FatContent] 7.5 [SaturatedFatContent] 2.0 [CholesterolContent] 70.5 [SodiumContent] 631.0 [CarbohydrateContent] 206.4 [FiberContent] 5.0 [SugarContent] 93.4 [ProteinContent] 17.6 [RecipeServings] nan [RecipeYield] 3 dozen [RecipeInstructions] Pre-heat oven to 350° F. Lightly grease 2 large baking sheets, or line with parchment paper. Mix flour, baking powder, baking soda, cinnamon, ginger, pepper, cloves and salt, set aside. In a large bowl, beat shortening, until creamy, gradually beat in honey and continue beating until light and fluffy, about 2-3 minutes. Beat in egg, then lower mixer speed and gradually mix in the flour mixture, beating just until blended. Shape dough into a ball and wrap in plastic wrap and refrigerate until firm. Scoop tablespoon-sized balls and roll into balls. Dust hands with confectioner's sugar to prevent sticking while forming cookies. Place balls an inch apart on prepared baking sheets and bake about 15 minutes, or until golden and slightly cracked. Cool slightly on baking sheets before removing to a wire rack. When cookies are still lightly warm, roll in confectioner's sugar to completely coat the cookies. Store in an airtight container.
[Name] Almond Balls [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2001-11-28T09:32:00Z [Description] Make and share this Almond Balls recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "Fruit", "Nuts", "Canadian", "Kid Friendly", "Winter", "Christmas", "Weeknight", "Oven", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "12", "1/2", "1/2", "1/4", "2", "10", "2 1/3"] [RecipeIngredientParts] ["unsalted butter", "confectioners' sugar", "salt", "flour", "white chocolate", "flaked coconut"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 128.4 [FatContent] 8.1 [SaturatedFatContent] 4.9 [CholesterolContent] 10.2 [SodiumContent] 47.6 [CarbohydrateContent] 12.9 [FiberContent] 0.5 [SugarContent] 7.6 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 40 cookies [RecipeInstructions] Heat oven to 325°F. Spread nuts on baking sheet and toast in the oven until golden brown, 8 to 10 minutes. Cool and chop. With an electric mixer set at medium low speed, beat butter, sugar, salt and almond extract until creamy. On low speed, beat in flour until mixture just comes together. Stir in nuts. Chill until firm. Roll into approximately 1-inch balls. Put on ungreased baking sheets. Bake until golden brown on bottom, 15 to 18 minutes. Cool completely on wire racks. Chop chocolate, put in a small bowl and melt in a 250°F oven. Put coconut in a bowl. Drop cookies, one at a time, into chocolate. Coat and remove with a fork, letting excess drip off. Drop the cookies into coconut. Lightly press coconut onto the cookies. Set on a rack to dry.
[Name] Brownie Biscotti [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2001-11-28T09:32:00Z [Description] I got this from the Single Momz website, a great place to visit. Kids adore this, makes a great gift in a coffee mug and some ribbon. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Kid Friendly", "Kosher", "Christmas", "Hanukkah", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/3", "2/3", "2", "2", "1", "1/3", "1 3/4", "1/2", "1/4", "1", "1"] [RecipeIngredientParts] ["butter", "white sugar", "baking powder", "eggs", "vanilla extract", "all-purpose flour", "water", "milk"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 91.8 [FatContent] 4.2 [SaturatedFatContent] 2.1 [CholesterolContent] 25.8 [SodiumContent] 52.0 [CarbohydrateContent] 12.8 [FiberContent] 0.8 [SugarContent] 6.2 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 30 cookies [RecipeInstructions] Pre-heat oven to 375° F (190° C]. Beat butter until soft and add sugar and baking powder. Beat in eggs and vanilla, add cocoa and as much flour as you can by mixer and the rest by hand when the dough becomes too stiff. Stir in chocolate chips and nuts. Divide dough into two equal parts. Shape into 9 x 2 x 1 inch loaves. Place on a baking sheet 4 inches apart. Brush with mixture of water and yolk. Bake for 25 minutes. Cool on sheet for 30 minutes. Cut loaves into 1/2\" thick slices diagonally. Lay cut side down and bake at 350°F (165 degrees° C] for 15 minutes. Turn over and bake other side for 10 to 15 minutes until dry. Cool. Store in airtight container.
[Name] Corn Pudding [AuthorId] 20591 [AuthorName] Virginia [CookTime] PT50M [PrepTime] PT30M [TotalTime] PT1H20M [DatePublished] 2001-11-28T09:32:00Z [Description] I hesitated to enter this recipe, because its just not as good if you use store-bought creamed corn. I use what I freeze each year and its creamed on a metal corn creamer that you can buy from most seed catalogs. Before the creamer my grandmother just used a sharp knife and slit the corn kernel, and scraped the inside out. [Images] character(0) [RecipeCategory] Grains [Keywords] ["Corn", "Vegetable", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "1/2", "2", "3/4", "1/2 - 1"] [RecipeIngredientParts] ["eggs", "salt", "sugar", "black pepper", "milk", "flour", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 173.6 [FatContent] 10.2 [SaturatedFatContent] 6.1 [CholesterolContent] 61.3 [SodiumContent] 595.5 [CarbohydrateContent] 17.8 [FiberContent] 0.8 [SugarContent] 3.6 [ProteinContent] 4.0 [RecipeServings] 12.0 [RecipeYield] 1 pudding [RecipeInstructions] Mix corn, eggs, salt, sugar, pepper, milk and flour. Melt butter in 9x13 pan by putting in preheated oven for a couple minutes. Pour butter in mixture and stir. Pour back in buttered baking dish. Bake at 350° for 50 minutes. Also you can add 1/2 chopped sweet green or hot chili peppers.
[Name] Angel Hair, Chicken and Asparagus [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-11-28T09:32:00Z [Description] Make and share this Angel Hair, Chicken and Asparagus recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "5", "2"] [RecipeIngredientParts] ["Barilla angel hair pasta", "olive oil", "asparagus", "boneless skinless chicken breasts", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 165.1 [FatContent] 5.9 [SaturatedFatContent] 1.0 [CholesterolContent] 57.0 [SodiumContent] 75.3 [CarbohydrateContent] 3.2 [FiberContent] 1.6 [SugarContent] 1.0 [ProteinContent] 24.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Prepare angel hair according to package directions; drain. Heat oil in large skillet over medium-high heat. Add asparagus; cook and stir 10 minutes or just until tender. Add Barilla sauce and chicken; cook until heated through. Add chicken mixture to cooked angel hair in large bowl and toss well. Garnish with chopped parsley, if desired. Serve immediately. Notes: Place chicken slices over pasta and pour sauce mixture over all.
[Name] Dressed Peas [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-11-28T09:32:00Z [Description] This recipe is from "Company's Coming for Christmas". We really like it as one of our veggies with Christmas dinner. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/95/3/picP70aDt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/95/3/picxPZQ3k.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/95/3/picqneDra.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/95/3/piczqfKSZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/95/3/picsDPf4i.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/95/3/pic6wQHRu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/95/3/pichJcUvE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/95/3/pic1B2mH6.jpg"] [RecipeCategory] Vegetable [Keywords] ["Canadian", "Low Cholesterol", "Healthy", "Free Of...", "Christmas", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "2", "1", "1", "1", "1/4", "1", "1", "2 1/4"] [RecipeIngredientParts] ["water", "cornstarch", "red wine vinegar", "sugar", "dried basil", "Dijon mustard", "salt", "nutmeg", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 50.0 [Calories] 68.7 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 145.4 [CarbohydrateContent] 12.2 [FiberContent] 3.9 [SugarContent] 4.6 [ProteinContent] 4.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Heat and mix all the sauce ingredients (except peas] in a saucepan. Stir until it boils and thickens slightly. Cook peas according to instructions on the package. Drain peas; add sauce to warm peas, mix and serve. Peas may also be served as a cold vegetable.
[Name] Peanut Butter Butterscotch Bars (No Bake) [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-11-28T09:32:00Z [Description] Make and share this Peanut Butter Butterscotch Bars (No Bake) recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "Kosher", "Christmas", "Hanukkah", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "3/4", "2 1/2", "2", "3/4", "3", "1/2", "1/2"] [RecipeIngredientParts] ["eggs", "sugar", "brown sugar", "butter", "graham cracker crumbs", "miniature marshmallows", "peanut butter", "pecans", "walnuts", "coconut"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 3075.9 [FatContent] 179.5 [SaturatedFatContent] 104.4 [CholesterolContent] 369.0 [SodiumContent] 1505.2 [CarbohydrateContent] 353.5 [FiberContent] 10.5 [SugarContent] 284.1 [ProteinContent] 28.9 [RecipeServings] nan [RecipeYield] 2 dozen [RecipeInstructions] Butter a 9\" X 13\" baking pan. Combine eggs, sugars, and butter in a large, heavy saucepan. Bring to a boil and cook over low for about 2 minutes, stirring constantly. Remove from heat and add the Graham crumbs, marshmallows and coconut. Spread mixture on bottom of prepared pan. Melt butterscotch chips and peanut butter together. Spread over the top of the bars. Chill for at least 6 hours before cutting into squares.
[Name] Chili-Garlic Marinated Pork Chops [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2001-11-28T09:32:00Z [Description] Did these for supper tonight, quite a nice tang. The sauce is particularly good, with baked potatoes and steamed broccoli. Can easily be made less for 2 or 4 chops. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/95/5/picJsuRGh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/95/5/picel0L19.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/95/5/picohqxlC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/95/5/picxERG9E.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/95/5/picKxekhD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/95/5/picICfKLI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/95/5/picGCrKKo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/95/5/picI3W31g.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/95/5/picsdg13M.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/95/5/pic7WiAzA.jpg" ] [RecipeCategory] Canadian [Keywords] ["Kid Friendly", "Winter", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "3/4", "8 -10", "3 -4", "1/4", "2", "1", "2", "1", "1"] [RecipeIngredientParts] ["chili sauce", "ketchup", "shallots", "garlic cloves", "apple cider vinegar", "brown sugar", "Worcestershire sauce", "chili powder", "dry mustard", "dried oregano"] [AggregatedRating] 4.5 [ReviewCount] 35.0 [Calories] 589.3 [FatContent] 31.8 [SaturatedFatContent] 9.6 [CholesterolContent] 170.8 [SodiumContent] 666.5 [CarbohydrateContent] 17.5 [FiberContent] 2.5 [SugarContent] 8.5 [ProteinContent] 53.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Trim fat from pork chops. Place in single layer in 13 x 9 inch baking dish. In bowl, combine chili sauce,shallots,garlic, vinegar, sugar, Worcestershire sauce, chili powder, mustard and oregano, Pour over chops. Cover and marinate in refrigerator for at least 1 hour or for up to 8 hours. Cover and bake in 350°F oven for 30 minutes. Uncover and bake, spooning sauce over chops occasionally, for 15 to 30 minutes more or until tender.
[Name] Baby Ruth Bars (No Bake) [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-11-28T09:32:00Z [Description] I went looking for these on the net when I couldn't find one of my favorite candy bars locally. These are almost as good as the originals! [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "Kid Friendly", "Kosher", "Christmas", "Hanukkah", "< 30 Mins", "No Cook"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "6", "1", "3/4"] [RecipeIngredientParts] ["peanut butter", "white corn syrup", "brown sugar", "sugar", "chocolate chips", "peanuts"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 295.3 [FatContent] 13.1 [SaturatedFatContent] 3.6 [CholesterolContent] 0.0 [SodiumContent] 149.5 [CarbohydrateContent] 43.9 [FiberContent] 2.2 [SugarContent] 24.1 [ProteinContent] 6.2 [RecipeServings] nan [RecipeYield] 18 bars [RecipeInstructions] Butter a 9\" X 13\" baking pan. Heat sugars, syrup, and peanut butter in a heavy saucepan. Mix until smooth. Combine cornflakes, chocolate chips, and peanuts. Pour peanut butter mixture over the cornflake mixture and mix well. Press into the bottom of the prepared pan. Allow to cool before cutting into bars.
[Name] Orange Meringues [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT8H [PrepTime] PT10M [TotalTime] PT8H10M [DatePublished] 2001-11-28T09:32:00Z [Description] Delicate and delicious. The long cooking time is for leaving the meringues in the turned-off oven overnight. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Oranges", "Citrus", "Fruit", "Kid Friendly", "Kosher", "Christmas", "Hanukkah", "Weeknight"] [RecipeIngredientQuantities] ["3", "3/4", "1/8", "1/8", "1 1/2", "4 -6"] [RecipeIngredientParts] ["sugar", "salt", "cream of tartar", "orange gelatin", "chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 669.0 [FatContent] 17.1 [SaturatedFatContent] 10.1 [CholesterolContent] 0.0 [SodiumContent] 332.9 [CarbohydrateContent] 130.5 [FiberContent] 3.4 [SugarContent] 124.5 [ProteinContent] 9.4 [RecipeServings] nan [RecipeYield] 2 dozen [RecipeInstructions] Preheat oven to 475F degrees. Cover 2 baking sheets with foil. Beat egg whites until foamy. Add salt and cream of tartar. Mix the orange gelatin and sugar together, then add the mixture to the egg whites gradually, a tablespoon at a time, while beating. Beat to stiff peaks. Carefully fold in the chocolate chips and nuts, if desired. Drop batter by teaspoonfuls onto the prepared baking sheets. Place the baking sheets into the hot oven quickly, then close the oven door, and turn the oven off. Leave the cookies in the oven overnight (8 hours]. Store in an airtight container.
[Name] Enchilada Casserole [AuthorId] 23199 [AuthorName] Trish Liechty [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-11-28T09:32:00Z [Description] Make and share this Enchilada 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/14/95/9/pic05okiN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/95/9/pictBPobE.jpg"] [RecipeCategory] Meat [Keywords] ["Kid Friendly", "High In...", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "6", "2", "3"] [RecipeIngredientParts] ["lean ground beef", "salsa", "flour tortillas", "frozen corn", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 744.2 [FatContent] 50.1 [SaturatedFatContent] 29.7 [CholesterolContent] 171.0 [SodiumContent] 1476.9 [CarbohydrateContent] 26.8 [FiberContent] 2.8 [SugarContent] 4.5 [ProteinContent] 47.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a skillet, cook beef over medium heat until done; drain the fat. Stir in enchilada sauce and salsa; set aside. Place two tortillas, overlapping if necessary, in the bottom of a 13 X 9 inch baking pan, coated with cooking spray. Cover with 1/3 of the meat mixture; top with one cup of corn; sprikle with one cup of cheese. Repeat layers once, then top with remaining tortillas, meat and cheese. Bake uncovered at 350% for 30 minutes.
[Name] Mandel Bread (traditional Jewish holiday cookie) [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-11-28T09:32:00Z [Description] Make and share this Mandel Bread (traditional Jewish holiday cookie) 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/14/96/0/picBPKdvH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/96/0/picOcuDCh.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Nuts", "European", "Kid Friendly", "Kosher", "Christmas", "Hanukkah", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/2", "2", "2", "1", "1/2", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["sugar", "eggs", "flour", "baking powder", "baking soda", "vanilla", "walnuts", "lemon, zest of"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 938.5 [FatContent] 53.2 [SaturatedFatContent] 7.1 [CholesterolContent] 141.0 [SodiumContent] 379.7 [CarbohydrateContent] 100.5 [FiberContent] 3.6 [SugarContent] 34.5 [ProteinContent] 15.8 [RecipeServings] nan [RecipeYield] 3 dozen [RecipeInstructions] Preheat oven to 350° degrees F. Beat eggs, add sugar and oil and mix well. Add remaining ingredients and mix well. Refrigerate dough for several hours or overnight. On heavily floured surface, shape into 3 narrow loaves. Bake on floured sheet for 20- 25 minutes. Slice diagonally while hot. Place slices on greased and floured sheet and toast for 2 minutes per side at 450°F.
[Name] Deep-Fried Cheesecake Spring Roll Wrapper [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT5M [PrepTime] PT30M [TotalTime] PT35M [DatePublished] 2001-11-28T09:32:00Z [Description] Pulled off the internet for a discussion board request for tortilla wrapped cheesecake. Never tried this one, but I don't see any reason that the spring roll wrapper can't be replaced with a tortilla with some adjustments to the size of the cake slices. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/96/1/picxmeish.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/96/1/picjF1PDx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/96/1/picxU3txh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/96/1/picTfGYjT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/96/1/picmQtBy9.jpg" ] [RecipeCategory] Dessert [Keywords] ["Cheese", "Southwestern U.S.", "< 60 Mins", "For Large Groups", "Freezer", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "30", "1", NA, NA] [RecipeIngredientParts] character(0) [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 93.1 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 2.9 [SodiumContent] 183.0 [CarbohydrateContent] 18.5 [FiberContent] 0.6 [SugarContent] 0.0 [ProteinContent] 3.1 [RecipeServings] 30.0 [RecipeYield] nan [RecipeInstructions] Cut already-baked cheesecake into uniform pieces approximately 1-by-3 inches in size. One large cheesecake will produce about 30 slices for deep frying. Lightly moisten each spring roll wrapper with the egg wash. Blot off excess egg wash with paper towel. Place each piece of cheesecake in the middle of a wrapper. Fold top of wrapper down over the cheesecake, and both sides toward the middle. Roll each piece of cheesecake toward you until it is completely rolled up. Give this \"egg roll\" a gentle squeeze to make sure the dough is sealed completely. Using a deep frying pan, heat at least 3 inches of oil to 365°F. Dip the corner of one \"egg roll\" in the heated oil. If the oil sizzles, it is ready. If not, heat the oil a little longer. When the oil is ready, gently release \"egg rolls\" into the oil and allow to brown lightly, approximately 10 seconds. Using tongs, remove the golden-brown \"egg rolls\" from the oil. Place each \"egg roll\" in a bowl of cinnamon sugar and coat well. Place deep-fried slices of cheesecake on paper towels to cool slightly before serving. (I'd use a rack]. Caution: These will be very hot. Allow to cool at least 5 minutes before serving. They can be enjoyed warm or cold. (Cinnamon sugar can be made by mixing 2 cups of sugar with 4 teaspoons of ground cinnamon].
[Name] Caramelized Onion Pizzas [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-11-28T09:32:00Z [Description] I make these a lot. I don't like meat on pizza, and I'm not really fond of tomato sauces either, so this is my favorite pizza. The sweetness of the onions is great with the mozzarella and the pesto. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/96/2/pic16Q6ap.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/96/2/picjxQBHj.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "European", "< 60 Mins", "Oven", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "1", "1/2", "3", "1 1/2", NA] [RecipeIngredientParts] ["pesto sauce", "onion", "brown sugar", "butter", "mozzarella cheese", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 423.8 [FatContent] 24.1 [SaturatedFatContent] 14.7 [CholesterolContent] 74.8 [SodiumContent] 464.2 [CarbohydrateContent] 40.6 [FiberContent] 0.6 [SugarContent] 37.7 [ProteinContent] 13.0 [RecipeServings] 3.0 [RecipeYield] 3 small pizzas [RecipeInstructions] Cut onion into thin slices. Cook onions in the butter on medium low heat for about 15 minutes. Add the sugar and cook for about 5 more minutes. Spread each shell with a little olive oil, especially the edges. Spread pesto sauce on each pizza shell. Top with onions. Top with cheese. Bake for about 9 minutes, or until the cheese melts and the pizza is warmed through.
[Name] Cream Cheese Stuffed Mushroom caps [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-11-28T09:33:00Z [Description] Make and share this Cream Cheese Stuffed Mushroom caps recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Fruit", "Vegetable", "Nuts", "Canadian", "Free Of...", "Broil/Grill", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["24", "1", "1/2", "1/4", NA] [RecipeIngredientParts] ["mushrooms", "cream cheese", "cheddar cheese", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 56.1 [FatContent] 5.0 [SaturatedFatContent] 2.7 [CholesterolContent] 13.1 [SodiumContent] 44.4 [CarbohydrateContent] 1.2 [FiberContent] 0.3 [SugarContent] 0.5 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] 24 stuffed mushrooms [RecipeInstructions] Combine cheeses and nuts. Fill the mushroom cavities. Sprinkle with pineapple juice. Place on a cookie sheet, cover& bake in 350f oven for 20 minutes. If you wish, remove cover and broil for a minute or two.
[Name] Potatoes in Yogurt [AuthorId] 12657 [AuthorName] Anu_N [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-11-28T09:33:00Z [Description] These yummy potatoes go very well with hot rotis, nan, steamed rice, or garlic bread. You might need to adjust the amount of chilli powder and chillies to suit your taste, because it is a moderately spicy dish. [Images] character(0) [RecipeCategory] Curries [Keywords] ["Lunch/Snacks", "Potato", "Vegetable", "Asian", "Indian", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Spicy", "< 30 Mins", "Stove Top", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "2", "1", "1", "1/2", "2", "1", "2", "1 1/2", NA] [RecipeIngredientParts] ["potato", "plain yogurt", "green chilies", "onion", "chili powder", "turmeric powder", "salt", "ginger", "water"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 228.7 [FatContent] 10.1 [SaturatedFatContent] 2.9 [CholesterolContent] 11.9 [SodiumContent] 1222.8 [CarbohydrateContent] 29.9 [FiberContent] 3.6 [SugarContent] 7.6 [ProteinContent] 6.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place a skillet on medium heat and heat the oil/ghee in it. When heated, add the minced ginger, and then the chopped onion. Saute for a minute. Add the potato cubes and fry for a while. Reduce the flame to low, cover the skillet, and cook until the potatoes are tender. Once potatoes are done, uncover the skillet and add the whole green chillies, turmeric powder, chilli powder and salt. Fry for 2-3 minutes. Add the yogurt/curds to the potato mix, and then add the water. Mix well and bring it to a boil. Remove from the flame and garnish with the corriander. Serve hot.
[Name] Yum Kahlua [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-11-28T09:33:00Z [Description] I got this recipe from a friend and it's wonderful. She makes this with PGA instead of Vodka and the taste is great, but you can use your preference. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "3 1/2", "6", "6", "1"] [RecipeIngredientParts] ["water", "sugar", "instant coffee", "vanilla", "vodka"] [AggregatedRating] nan [ReviewCount] nan [Calories] 581.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 5.6 [CarbohydrateContent] 90.4 [FiberContent] 0.0 [SugarContent] 88.7 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Boil the water, add sugar and stir until it dissolves. Turn down heat to simmer and add coffee, stir until it dissolves. Simmer for 10 minutes stirring occasionally. Cool completely (if in a hurry, stick it in the fridge]. When completely cooled, add vanilla then alcohol and stir together.
[Name] Taco Casserole with Cottage Cheese [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2001-11-28T09:33:00Z [Description] Make and share this Taco Casserole with Cottage 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/14/96/6/picNXp7SH.jpg" [RecipeCategory] Meat [Keywords] ["Mexican", "Potluck", "Spicy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "1", "1", "2", "2"] [RecipeIngredientParts] ["lean ground beef", "tomato sauce", "onion", "garlic powder", "sour cream", "cottage cheese", "tortilla chips", "monterey jack cheese"] [AggregatedRating] 4.5 [ReviewCount] 24.0 [Calories] 679.4 [FatContent] 45.7 [SaturatedFatContent] 23.6 [CholesterolContent] 164.0 [SodiumContent] 1686.5 [CarbohydrateContent] 22.4 [FiberContent] 3.5 [SugarContent] 8.8 [ProteinContent] 45.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Coat a 2 1/2-quart casserole with nonstick cooking spray. In a large skillet, brown ground beef over medium-high heat. Remove from heat and drain if necessary. Stir in tomato sauce, onion, taco seasoning mix, and garlic powder; set aside. In a medium bowl, combine sour cream and cottage cheese; set aside. Place half of the tortilla chips in the casserole dish and top with half of the ground beef mixture, then half of the sour cream mixture. Sprinkle with half of the Monterey Jack cheese. Repeat layers. Bake, uncovered, 30 to 35 minutes, or until cheese melts and casserole is heated through.
[Name] Pecan Brie Tarts [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2001-11-28T09:33:00Z [Description] These versatile tarts are wonderful on a buffet table or as a starter or appy and equally as good for dessert with a nice wine. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/96/7/pic9DcbJq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/96/7/eGjWWy7rRxmlPhph1iJe_Pecan Brie Tarts_0166.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/96/7/pic329rWD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/96/7/pichjDujG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/96/7/pichBFxpZ.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Lunch/Snacks", "Cheese", "Fruit", "Nuts", "Canadian", "Winter", "Christmas", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["24", "1", "3", "3", "2"] [RecipeIngredientParts] ["pecans", "brown sugar"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 39.5 [FatContent] 2.8 [SaturatedFatContent] 1.0 [CholesterolContent] 5.3 [SodiumContent] 34.0 [CarbohydrateContent] 2.0 [FiberContent] 0.2 [SugarContent] 1.8 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] 24 tarts [RecipeInstructions] ["Bake tart shells blind, or if bought according to directions on package.", "Divide brie into 24 wedges and place in baked tart shells.", "In a saucepan, heat pecans, sugar and whiskey over medium heat, stirring until bubbly.", "Reduce heat and simmer for 1 minutes or until thickened.", "Working quickly, spoon pecan mixture over Brie.", "(Tarts can be covered and refrigerated for up to 1 day. Remove from refrigerator 30 minutes before baking]. Bake in 375°F oven for 10 minutes or until hot and bubbly." ]
[Name] Fried Green Tomatoes [AuthorId] 9121 [AuthorName] Carol Bullock [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-11-28T09:36:00Z [Description] Make and share this Fried Green Tomatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Vegan", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "1/4", "1", "1/4", "1", "1/2", "1/2", "2", NA] [RecipeIngredientParts] ["green tomatoes", "self-rising flour", "cornmeal", "sugar", "cayenne", "dried herbs", "soymilk"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 154.0 [FatContent] 7.8 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 139.1 [CarbohydrateContent] 18.7 [FiberContent] 2.5 [SugarContent] 8.8 [ProteinContent] 4.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix flour, cornmeal, sugar, cayenne, and herbs. Dampen tomato slices with soymilk. Coat with flour mixture. Heat oil to medium in a heavy, nonstick frying pan. Fry tomatoes, turning once or twice, until golden brown. Remove tomatoes to serving platter. Sprinkle with salt and pepper. To bits of browned flour in pan, add 1/2 cup milk. Cook and stir until a gravy is formed. Pour over tomatoes. Serve immediately.
[Name] Picadillo Dip [AuthorId] 18660 [AuthorName] Dawn399 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-11-28T09:36:00Z [Description] Make and share this Picadillo Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Meat", "Southwestern U.S.", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "8", "6", "1/4", "1/4", NA] [RecipeIngredientParts] ["ground beef", "onion", "Velveeta cheese", "mushrooms", "black olives", "cumin", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 662.0 [FatContent] 47.4 [SaturatedFatContent] 26.4 [CholesterolContent] 170.9 [SodiumContent] 2538.1 [CarbohydrateContent] 19.1 [FiberContent] 1.5 [SugarContent] 13.3 [ProteinContent] 40.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a skillet, brown meat and drain. Add onion and sautee until tender. In a casserole dish melt cheese, add tomato and chile mix. Add ground beef mixture, mushrooms, olives, and spices. Mix together and heat through. Serve with chips.
[Name] Southwest Cowpoke Chili [AuthorId] 20895 [AuthorName] Rhonda O [CookTime] PT10H [PrepTime] PT30M [TotalTime] PT10H30M [DatePublished] 2001-11-28T09:37:00Z [Description] The Funniest Chili recipe! This came from a recipe book my company published at Christmas time. All of us turned in recipes. They printed out a cookbook to be sold. And the money went to charity. [Images] character(0) [RecipeCategory] Potluck [Keywords] ["Spring", "Summer", "Winter", "Spicy", "Weeknight", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["6", "2", "1", "1", NA, "2", "1", "1", "1/4"] [RecipeIngredientParts] ["onions", "garlic clove", "tomato sauce", "lean ground beef", "cumin seed", "oregano", "cold water"] [AggregatedRating] nan [ReviewCount] 2.0 [Calories] 458.6 [FatContent] 23.1 [SaturatedFatContent] 9.3 [CholesterolContent] 147.4 [SodiumContent] 452.9 [CarbohydrateContent] 13.6 [FiberContent] 2.6 [SugarContent] 6.4 [ProteinContent] 47.2 [RecipeServings] 4.0 [RecipeYield] 8 bowls [RecipeInstructions] Saute jalapenos, beef, onion, garlic until meat loses its red color. Add remaining ingredients and water. Bring to boiling reduce heat, and simmer, covered utill you`ve finished a case of beer. Prepare Roadrunners, let chili cool and feed to the roadrunners. Lean back, take it easy and enjoy the rest of the beer!
[Name] Stuffed Clams [AuthorId] 22912 [AuthorName] CATHY SCHOENSTEIN [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-11-28T12:38:00Z [Description] New Jersey Bay stuffed clams, we live on the coast in Jersey where there is an abundance of fresh seafood. I like to try new recipes and have a lot of fun inventing my own. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["20", "1", "1", "1", "1", NA, "1/2", "1/2", "1"] [RecipeIngredientParts] ["clams", "bacon", "onion", "green bell pepper", "red bell pepper", "garlic powder", "seasoning salt", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 609.6 [FatContent] 52.1 [SaturatedFatContent] 17.1 [CholesterolContent] 101.8 [SodiumContent] 989.9 [CarbohydrateContent] 11.1 [FiberContent] 2.1 [SugarContent] 4.4 [ProteinContent] 23.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Open clams, making sure to save any juice and half the clam shells. Chop the clams by hand or use the food processor; set aside. Dice the bacon and cook until done. When cool, add to the clams. Dice the vegetables and add to the clams. Add seasonings. Add the bread crumbs 1/2 cup at a time, until it resembles stuffing. If the mixture seems too dry, add the reserved clam juice. Spoon mixture into clam shells and bake for 15 or 20 minutes (when peppers are tender, the clams are done]. Enjoy.
[Name] Ginger and Toffee Self Saucing Pudding [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-11-28T12:38:00Z [Description] Make and share this Ginger and Toffee Self Saucing Pudding recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/97/3/picJNmd0m.jpg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "Healthy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "1/4", "1/4", "50", "1", "1/2", "1/2", "1/2", "1", "2", "2"] [RecipeIngredientParts] ["flour", "baking powder", "ground ginger", "soft brown sugar", "white sugar", "butter", "golden syrup", "milk", "soft brown sugar", "white sugar", "golden syrup", "ground ginger", "boiling water"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 561.5 [FatContent] 11.6 [SaturatedFatContent] 7.2 [CholesterolContent] 31.0 [SodiumContent] 294.5 [CarbohydrateContent] 113.2 [FiberContent] 1.1 [SugarContent] 80.2 [ProteinContent] 4.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Combine the flour, baking powder, ground ginger and sugars in a large bowl.", "Melt butter with golden syrup.", "Pour into dry ingredients with the milk and mix.", "Place in greased oven-proof dish that is quite deep, (I use a small lasagne dish] Put sauce ingredients in a bowl.", "As you add the boiling water, stir until ingredients are mostly dissolved, then pour over the batter mixture.", "Bake for 45 minutes at 180C degrees.", "Nice served with vanilla ice cream and a dollop of whipped cream." ]
[Name] Best Banana Bread [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2001-11-28T12:38:00Z [Description] Make and share this Best Banana 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/14/97/4/picH5yXYZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/97/4/pickCCZdj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/97/4/piclYaSur.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Grains", "Fruit", "Nuts", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "3/4", "1/2", "1", "3", "1/4", "2", "6", "1"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking soda", "salt", "walnuts", "pecans", "bananas", "plain yogurt", "eggs", "butter", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 265.4 [FatContent] 13.4 [SaturatedFatContent] 4.7 [CholesterolContent] 51.2 [SodiumContent] 231.4 [CarbohydrateContent] 32.6 [FiberContent] 2.0 [SugarContent] 12.6 [ProteinContent] 5.2 [RecipeServings] 12.0 [RecipeYield] 1 loaf [RecipeInstructions] Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan. Combine dry ingredients together in large bowl and set aside. Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Pour batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Wrap tightly with plastic wrap and store in refrigerator for 4 days, on the counter for 2 days.
[Name] Mushrooms En Croute [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2001-11-28T12:38:00Z [Description] Make and share this Mushrooms En Croute recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["8", "2 3/4", "1", "1", "1/2", "12", NA, "1", "1/3", "2", "1", "1", "1"] [RecipeIngredientParts] ["butter", "olive oil", "garlic clove", "onion", "button mushrooms", "dry sherry", "sour cream", "cornflour", "fresh parsley", "fresh thyme", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 33.5 [FatContent] 2.2 [SaturatedFatContent] 1.2 [CholesterolContent] 4.8 [SodiumContent] 43.7 [CarbohydrateContent] 2.6 [FiberContent] 0.2 [SugarContent] 0.4 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 48 croutes [RecipeInstructions] Preheat oven to 350°F (180°C]. Brush both sides of the bread with the melted butter. Cut each slice in half vertically, then each half into 3 horizontally. Bake on a baking sheet for 5-10 minutes, till golden and crisp. Heat the oil in a large frying pan, add the garlic and onion and cook, stirring, over low heat until the onion is soft. Add the mushrooms and cook over medium heat for 5 minutes. Season with salt and pepper. Pour sherry into pan. Blend the sour cream and cornflour together and add to the mushrooms, stir until mixture boils and thickens. Remove from heat and stir in the herbs. Allow to cool. Spread the mushroom mixture onto each croute (bread] and sprinkle with the parmesan. Place on a baking tray and bake for 5 minutes, or until heated through. Serve sprinkled with fresh herbs if desired.
[Name] Carrot Casserole [AuthorId] 14194 [AuthorName] sarah1 [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2001-11-28T12:38:00Z [Description] My mother always makes this at Thanksgiving and sometimes Christmas. It is sweet and thick. I also like it because it is simple to make. It will melt in your mouth and be surprisingly yummy! [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Kid Friendly", "Potluck", "Winter", "Thanksgiving", "Weeknight", "Oven", "Small Appliance", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "3/4", "3", "1", "3", "1/2 - 1", "1"] [RecipeIngredientParts] ["carrots", "sugar", "flour", "baking powder", "eggs", "butter", "margarine", "cinnamon"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 450.4 [FatContent] 26.8 [SaturatedFatContent] 15.8 [CholesterolContent] 200.5 [SodiumContent] 391.3 [CarbohydrateContent] 48.7 [FiberContent] 2.0 [SugarContent] 40.6 [ProteinContent] 6.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees. Mix all ingredients together and put into a two quart casserole dish. Bake 15 minutes at 375 degrees. Reduce oven to 350 degrees and bake for 45 minutes. Edges will be golden brown.
[Name] Penuche Fudge [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-11-28T12:38:00Z [Description] Make and share this Penuche Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Lunch/Snacks", "Canadian", "Low Protein", "Healthy", "Kid Friendly", "Potluck", "Christmas", "< 30 Mins", "For Large Groups", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "1", "1/2", "1", "2", "1/2", "1"] [RecipeIngredientParts] ["brown sugar", "white sugar", "salt", "evaporated milk", "butter", "pecans", "vanilla"] [AggregatedRating] 4.0 [ReviewCount] 8.0 [Calories] 262.0 [FatContent] 5.1 [SaturatedFatContent] 1.9 [CholesterolContent] 8.4 [SodiumContent] 115.7 [CarbohydrateContent] 54.7 [FiberContent] 0.3 [SugarContent] 52.3 [ProteinContent] 1.4 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Grease a 9-inch cake pan and set aside. In a saucepan, combine sugars, salt, evap milk (substitute cream if you wish] and butter; cook over medium heat, stirring, until sugars dissolve. Continue cooking, stirring occasionally to prevent sticking, until mixture reaches the soft-ball stage (236F on a candy thermometer]. Remove from heat and let cool, without stirring, until the bottom of the pan is lukewarm and you can touch it; the mixture will be about 110F on a candy thermometer. With a wooden spoon and a strong arm, beat until mixture loses its gloss, then quickly stir in the nuts and vanilla. Pour into prepared pan and when completely cool, cut into squares. Make 1-1/2 lbs fudge.
[Name] Pralines [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2001-11-28T12:38:00Z [Description] Make and share this Pralines recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "Low Protein", "Christmas", "< 30 Mins", "For Large Groups", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1/4", "1"] [RecipeIngredientParts] ["sugar", "brown sugar", "butter", "water", "light corn syrup", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 142.2 [FatContent] 7.1 [SaturatedFatContent] 2.7 [CholesterolContent] 10.2 [SodiumContent] 33.1 [CarbohydrateContent] 20.6 [FiberContent] 0.4 [SugarContent] 18.3 [ProteinContent] 0.5 [RecipeServings] 24.0 [RecipeYield] 1 batch [RecipeInstructions] Combine sugar, brown sugar, butter, water and light corn syrup. Using a candy thermometer, and without stirring, cook over medium heat to the'soft-ball stage,' or 234°F. Cool to 200°F without stirring. Stir in pecans and return to heat, stirring until thickened. Drop by spoonfuls onto wax paper and cool until firm. 'Soft-ball'describes the point at which a drop of boiling syrup immersed in cold water, when removed, forms a soft ball that flattens of its own accord but does not ooze. On a candy thermometer, the soft-ball stage is between 234° and 240°F.
[Name] Old-Fashioned Banana Cream Pie [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-11-28T13:40:00Z [Description] Before Cool Whip and instant pudding, this was how a cream pie was made. If you leave out the bananas, you have vanilla cream pie. If you add 1 cup shredded coconut to milk as it's being heated, you have coconut cream pie. 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"https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/97/9/piclDenwN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/97/9/pic8QtIUU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/97/9/pichgAMeK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/97/9/picXK736A.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/97/9/picMPIYk7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/97/9/picCUBCXa.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Canadian", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "3", "3/4", "1/3", "1/4", "3", "2", "1", "3"] [RecipeIngredientParts] ["white sugar", "all-purpose flour", "salt", "butter", "vanilla", "bananas"] [AggregatedRating] 5.0 [ReviewCount] 249.0 [Calories] 345.9 [FatContent] 15.0 [SaturatedFatContent] 6.0 [CholesterolContent] 79.0 [SodiumContent] 257.8 [CarbohydrateContent] 47.8 [FiberContent] 2.1 [SugarContent] 28.9 [ProteinContent] 6.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Have baked 9-inch pie shell ready. In a large saucepan, scald the milk. In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk. Over medium heat, stirring constantly, cook until thickened. Cover and, stirring occasionally, cook for two minutes longer. In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture. Cook for one minute longer, stirring constantly. Remove from heat and blend in the butter and vanilla. Let sit until lukewarm. When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas. If desired, make a meringue (you'll have 3 leftover egg whites] to top the pie, or just let the pie cool until serving.
[Name] Stuffed Veal Brisket [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2001-11-28T13:40:00Z [Description] This makes a terrific Sunday dinner. Adapted from a Norene Gilletz recipe, one of my favourite Canadian cookbook authors. [Images] character(0) [RecipeCategory] Veal [Keywords] ["Meat", "Canadian", "Very Low Carbs", "Kid Friendly", "Kosher", "Weeknight", "Roast", "Oven", "Easy"] [RecipeIngredientQuantities] ["5 -6", "4", "2", "1/2", "1", "2", "1/2", NA, "2", "4", "2", "1/2", "1/4"] [RecipeIngredientParts] ["garlic", "salt", "black pepper", "mustard powder", "paprika", "dried thyme", "onions", "celery ribs", "white wine"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 451.6 [FatContent] 19.7 [SaturatedFatContent] 8.0 [CholesterolContent] 232.9 [SodiumContent] 878.0 [CarbohydrateContent] 7.8 [FiberContent] 1.6 [SugarContent] 3.5 [ProteinContent] 56.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 325F; spray a large roasting pan with Pam and set aside. In a small bowl, combine minced garlic, salt, pepper, mustard, paprika and thyme; with your hands, rub this mixture on the inside and outside of your brisket; if roast doesn't have much fat, add 1 tbsp olive oil to garlic mixture before rubbing on roast. Using your favourite stuffing, stuff the brisket lightly and fasten with skewers or tie with kitchen string. Place in roasting pan and surround with onion, celery and carrots. Pour broth and wine over all, and place cover on roasting pan. Bake for 3 hours, basting occasionally; remove cover and cook for about 45 minutes longer, or until done to your preference.
[Name] Chicken Tetrazzini [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-11-28T13:41:00Z [Description] Make and share this Chicken Tetrazzini recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", "1/2 - 1", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["chicken breasts", "chicken broth", "linguine", "spaghetti noodles", "onion", "green pepper", "broccoli floret", "butter", "margarine", "milk", "cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 619.0 [FatContent] 36.6 [SaturatedFatContent] 19.2 [CholesterolContent] 134.5 [SodiumContent] 938.3 [CarbohydrateContent] 32.3 [FiberContent] 1.6 [SugarContent] 3.1 [ProteinContent] 38.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Boil the noodles in the chicken broth. Saute' onion, red or green pepper, mushrooms, and broccoli in butter or margarine until tender. In a Large Casserole dish, pour in the above ingredients and noodles with remaining chicken broth. Mix in remaining ingredients, saving some of the cheese for topping the dish. Bake in a preheated 350 degree oven for about 20 minutes or until cheese is melted and bubbly.
[Name] Rice Plate [AuthorId] 22920 [AuthorName] Leona [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-11-28T13:41:00Z [Description] Make and share this Rice Plate recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["White Rice", "Rice", "Meat", "Kid Friendly", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4 1/4", "3", "2"] [RecipeIngredientParts] "white rice" [AggregatedRating] nan [ReviewCount] nan [Calories] 1760.6 [FatContent] 97.7 [SaturatedFatContent] 37.5 [CholesterolContent] 340.1 [SodiumContent] 732.4 [CarbohydrateContent] 116.8 [FiberContent] 4.2 [SugarContent] 0.1 [ProteinContent] 93.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Fry 4 patties until desired doneness. While patties are frying, cook rice according to box instructions. Heat gravy in a sauce pan. Lay cooked rice on plate. Then the patty. Smother with gravy.
[Name] Pineapple Sheet Cake [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-11-28T13:41:00Z [Description] Make and share this Pineapple Sheet Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "1/2", "1", "1 1/2", "1/2 - 1", "2/3", "1", "1", "1"] [RecipeIngredientParts] ["flour", "sugar", "eggs", "baking soda", "salt", "sugar", "butter", "milk", "walnuts", "coconut", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 629.5 [FatContent] 24.2 [SaturatedFatContent] 12.1 [CholesterolContent] 69.0 [SodiumContent] 583.7 [CarbohydrateContent] 100.7 [FiberContent] 3.2 [SugarContent] 77.6 [ProteinContent] 7.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Mix the flour,2 cups sugar, 2 eggs, can of pineapple with juice, baking soda and salt together and pour into a large cookie sheet with sides. Bake at 375 degrees for 25 minutes. For topping; In a saucepan, bring sugar, butter and milk to a boil; cook for 5 minutes (slowly]. Cool. Add nuts, coconut and vanilla. Spread this on warm cake. Put under broiler for a few minutes until brown and crunchy. Enjoy!
[Name] Sweet Vinaigrette [AuthorId] 20371 [AuthorName] Lennie [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-11-28T13:41:00Z [Description] This is a lovely salad dressing for those who prefer a more mellow, sweeter taste in their salads. I recommend dressing a combination of romaine and baby spinach with some sliced red onion with this dressing. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Lunch/Snacks", "Canadian", "Low Protein", "Kid Friendly", "Potluck", "< 15 Mins", "No Cook", "Beginner Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2/3", "1/3", "2", "2", "1/4", "1/4", NA] [RecipeIngredientParts] ["garlic", "fresh parsley", "extra virgin olive oil", "honey", "dried thyme", "dried basil"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 188.5 [FatContent] 18.1 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 3.8 [CarbohydrateContent] 6.9 [FiberContent] 0.1 [SugarContent] 6.2 [ProteinContent] 0.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] With food processor running, drop garlic and parsley down feed tube and let process until garlic is minced. Turn off machine and remove cover, add all remaining ingredients except salt and pepper, replace cover and process for several seconds until well blended. Taste and add more honey if you wish, and salt and pepper to taste. Keep bottled in the fridge and shake well before using. Makes enough to dress about 2 salads; also makes a great marinade for chicken breasts.
[Name] Grandmas' Banana Nut Bread [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-11-28T13:41:00Z [Description] This is my one of my grandmothers recipes for banana nut bread, it is easy and it is moist and delicious! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/98/5/picXW20Z7.jpg" [RecipeCategory] Breads [Keywords] ["Breakfast", "Fruit", "Kid Friendly", "Christmas", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "4", "1 1/2", "1", "2", "1", "4", "2", "2", "1 1/2"] [RecipeIngredientParts] ["flour", "baking powder", "salt", "baking soda", "sugar", "eggs", "bananas", "lemon juice", "walnuts"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 6892.6 [FatContent] 344.4 [SaturatedFatContent] 80.5 [CholesterolContent] 744.0 [SodiumContent] 6503.7 [CarbohydrateContent] 880.6 [FiberContent] 33.1 [SugarContent] 442.8 [ProteinContent] 106.8 [RecipeServings] nan [RecipeYield] 1 Loaf [RecipeInstructions] Sift flour, baking powder, salt and sugar together in a bowl. Add eggs, Crisco and 1 cup of the ripened, mashed bananas. Beat with an electric mixer on medium speed for 2 minutes. Add remaining bananas and lemon juice. Beat 2 more minutes. Fold in nuts. Pour into a loaf pan sprayed with non stick cooking spray. Bake at 350 degrees for about 1 hour or until knife comes out clean.
[Name] Cinnamon Swirl Cake [AuthorId] 20591 [AuthorName] Virginia [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-11-28T15:25:00Z [Description] Make and share this Cinnamon Swirl Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Kid Friendly", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3/4", "8", "3", "1", "2", "1", "2", "2"] [RecipeIngredientParts] ["sour cream", "eggs", "walnuts", "pecans", "cinnamon", "powdered sugar", "milk", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5908.4 [FatContent] 390.0 [SaturatedFatContent] 88.6 [CholesterolContent] 815.6 [SodiumContent] 3962.7 [CarbohydrateContent] 561.2 [FiberContent] 16.1 [SugarContent] 349.2 [ProteinContent] 68.7 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Put cake mix, oil and sour cream in large mixing bowl. Turn on mixer on med add eggs one at a time. Pour 1/2 half batter in a greased 9x13 pan. Sprinkle with 1/2 of a mixture made with cinnamon and nuts. Pour on last 1/2 batter and top with last of cinnamon and nuts mixture. Bake at 350 degrees for 1 hour. Will be dark brown on top- test with toothpick. Make glaze-pour over warm cake with fork wholes poked in it.
[Name] Jean Pare's Peanut Butter Treats [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-11-28T15:25:00Z [Description] Make and share this Jean Pare's Peanut Butter Treats recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Fruit", "Nuts", "Canadian", "Kid Friendly", "Potluck", "Christmas", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1", "1", "2", "1/3", "1", "3"] [RecipeIngredientParts] ["butter", "graham cracker crumbs", "icing sugar", "walnuts", "butter"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 199.5 [FatContent] 13.6 [SaturatedFatContent] 5.6 [CholesterolContent] 13.4 [SodiumContent] 108.9 [CarbohydrateContent] 18.7 [FiberContent] 1.2 [SugarContent] 15.1 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] 25 squares [RecipeInstructions] Heat butter and peanut butter together in a large saucepan over medium heat; stir well until smooth. Remove from heat and add crumbs, icing sugar and nuts; mix well. Press mixture into an ungreased 8-inch cake pan. Make icing; heat chocolate chips and butter together in a saucepan over low heat; stir until smooth. Spread over top of peanut butter mixture and let stand until set. Cut into squares.
[Name] Lazy Irish Beer Bread [AuthorId] 24934 [AuthorName] Len6583 [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-11-28T15:25:00Z [Description] From me own lazy Irish grandmother who died at 100 years plus one day old on Saint Patricks Day back in 1968. I love the way it smells while baking. If you don't like the smell of beer, stay away from it. I also like that you can add it to an oven being used to make something else like a chicken etc. If the other item being baked or roasted requires 325F, just add an extra 10 minu [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/98/8/picrnHuvZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/98/8/vZiN31RGTTa24DJEuotb-1-IMG_3447.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/98/8/picgxwJ6a.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/98/8/pichSkLfr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/98/8/picmFBcA9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/98/8/picmEns3W.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/98/8/picFarm5A.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/98/8/picKzEOTK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/98/8/picIVCdO2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/98/8/pic4n3CVh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/98/8/piccc4vOD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/98/8/picpAlhUg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/98/8/picoqHpdQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/98/8/picy8qAiI.jpg"] [RecipeCategory] Breads [Keywords] ["Grains", "European", "Low Cholesterol", "Healthy", "St. Patrick's Day", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "12", "2"] [RecipeIngredientParts] ["self rising flour", "beer", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 64.0 [Calories] 169.6 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 497.9 [CarbohydrateContent] 33.7 [FiberContent] 1.1 [SugarContent] 3.2 [ProteinContent] 4.1 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Hand mix all ingredients only until well mixed (do not beat or use a mixer]. Put mixture into a greased loaf pan. Preheat your oven to 375º F degrees. Bake for 45 minutes.
[Name] Lemon Blueberry Muffins [AuthorId] 24927 [AuthorName] Pam DuTemple [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-11-28T15:25:00Z [Description] Make and share this Lemon Blueberry Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Berries", "Fruit", "Canadian", "Healthy", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "3", "1", "1/2", "2", "1", "3/4", "4", "2", "3/4"] [RecipeIngredientParts] ["flour", "baking powder", "salt", "sugar", "lemon juice", "fresh lemon rind", "milk", "butter", "eggs", "blueberries"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 170.1 [FatContent] 5.5 [SaturatedFatContent] 3.1 [CholesterolContent] 47.6 [SodiumContent] 331.5 [CarbohydrateContent] 26.7 [FiberContent] 0.8 [SugarContent] 9.4 [ProteinContent] 3.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Sift dry ingredients together. Melt butter, add to milk, add eggs and lemon juice. Toss berries in with dry mixture. Add wet to dry. Bake at 400 F for 15 20 minutes.
[Name] Jean Pare's Almond Roca [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT1H [PrepTime] PT45M [TotalTime] PT1H45M [DatePublished] 2001-11-28T15:25:00Z [Description] Make and share this Jean Pare's Almond Roca recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Lunch/Snacks", "Fruit", "Nuts", "Canadian", "Low Protein", "Kid Friendly", "Potluck", "Christmas", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1/4", "2", "1 1/3", "4", "2/3", "4"] [RecipeIngredientParts] ["butter", "white sugar", "water", "corn syrup"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 7244.8 [FatContent] 545.7 [SaturatedFatContent] 281.9 [CholesterolContent] 976.1 [SodiumContent] 2644.1 [CarbohydrateContent] 614.8 [FiberContent] 38.9 [SugarContent] 543.9 [ProteinContent] 59.3 [RecipeServings] nan [RecipeYield] 1 kilogram [RecipeInstructions] In a heavy saucepan over low heat, melt butter; add sugar and stir to dissolve. Stir in water and corn syrup and cook, over low heat, stirring often but gently, until candy thermometer reads 290F. Be patient; this will take 30 to 40 minutes. Remove from heat and remove thermometer. Add the first amount of almonds to pan, stir, and pour onto a greased 10x15 jelly roll pan about 1/4-inch deep; let cool. Melt the first four ounces of chocolate in a saucepan over low heat, stirring often; cool until you can hold your hand on the saucepan but it still feels hot. Spread melted chocolate over candy. Sprinkle with half of the remaining almonds. Wait until chocolate hardens, then cover with waxed paper, place another pan over top, and invert the candy pan; remove top pan (you now have the candy sitting on wax paper on another baking sheet]. Melt the second amount of chocolate in saucepan exactly as above; spread over candy when cool. Sprinkle with remaining almonds. Let it harden, then break into pieces.
[Name] Hamburger Casserole [AuthorId] 20591 [AuthorName] Virginia [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-11-28T15:25:00Z [Description] This is a simple,yet east casserole that I nearly always have the ingredients for on hand. It's as easy as "Hamburger Helper" and much better. Freezes well! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/99/1/01483074017.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/99/1/picciBhYX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/99/1/picOmtKAb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/99/1/picYNylmy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/99/1/pic74ztkd.jpg" ] [RecipeCategory] Cheese [Keywords] ["Meat", "Potluck", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "1", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["onion", "whole tomatoes", "diced tomatoes", "white corn", "cheddar cheese", "salt", "black pepper"] [AggregatedRating] 4.5 [ReviewCount] 34.0 [Calories] 430.4 [FatContent] 21.2 [SaturatedFatContent] 9.3 [CholesterolContent] 97.5 [SodiumContent] 579.0 [CarbohydrateContent] 36.1 [FiberContent] 3.4 [SugarContent] 7.0 [ProteinContent] 24.8 [RecipeServings] 8.0 [RecipeYield] 1 two quart casserole [RecipeInstructions] Brown onions and meat,season with salt pepper and garlic salt. Boil the noodles in water for 6 minutes and drain. Drain corn. Mix all ingredients and turn into a two-quart greased casserole dish. Can top with a little more grated cheese. Bake 30 minutes at 350 degrees.
[Name] Chicken & Noodles [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-11-28T15:25:00Z [Description] Make and share this Chicken & Noodles 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/14/99/2/pict4H43J.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/3", "1/8", "2", "3"] [RecipeIngredientParts] ["milk", "parmesan cheese", "pepper", "chicken"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 113.4 [FatContent] 4.5 [SaturatedFatContent] 1.7 [CholesterolContent] 17.8 [SodiumContent] 329.1 [CarbohydrateContent] 13.5 [FiberContent] 0.5 [SugarContent] 0.8 [ProteinContent] 4.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a sauce pan, combine soup, milk, cheese and pepper. Add noodles and chicken, over low heat, heat through; Stirring often. Serve.
[Name] Charishma's Delicious Chicken [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-11-28T15:25:00Z [Description] This chicken is very special to my family and me. It is the first chicken I ever made all by my own. My cousin who had flown in from Qatar said it was "DELICIOUS!". That was sure something moreso for the very first attempt at making chicken independently:). My brother who is crazy for chicken and very selective about his food, praised this chicken and gave me a pat on my butt, say [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "1", "3", "5", "1", "1 1/2", "1", "2", "2 1/4", "2", "2", "2", "1", "3/4", "2", "2 - 2 1/2"] [RecipeIngredientParts] ["chicken thighs", "onion", "apricots", "cinnamon", "salt", "black pepper", "raisins", "coriander powder", "cloves", "cardamoms", "bay leaves", "turmeric powder", "red chili powder", "tomatoes", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 560.8 [FatContent] 39.5 [SaturatedFatContent] 9.7 [CholesterolContent] 157.9 [SodiumContent] 1030.0 [CarbohydrateContent] 17.4 [FiberContent] 3.3 [SugarContent] 11.1 [ProteinContent] 34.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Fry the onions in oil until golden brown. Add cardamoms, cloves and bay leaves and continue to fry. Add chicken pieces and brown on all sides. Add tomatoes and continue to cook on medium-high flame. Add red chilli powder, turmeric powder, corriander powder, salt and black pepper. Mix really well, turning the chicken sides. Add raisins and apricots. Cook for about 5 minutes, mixing the raisins and apricots with the chicken pieces. Sprinkle with cinnamon. Add water. Simmer gently, covered, until chicken is very tender and sauce reduced. Serve hot with cooked white rice or roti. ENJOY!
[Name] Chicken,sausages and peppers with pasta [AuthorId] 5523 [AuthorName] Dave C [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-11-28T15:25:00Z [Description] Make and share this Chicken,sausages and peppers with pasta recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Pork", "Poultry", "Vegetable", "Meat", "Canadian", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "1", "1/2", "1", "1/2", "1/4", "1", "1/4", "3"] [RecipeIngredientParts] ["boneless skinless chicken thighs", "hot Italian sausage", "mild Italian sausage", "yellow sweet peppers", "green sweet peppers", "onion", "diced tomatoes", "dry red wine", "white wine", "salt", "ground black pepper", "cornstarch", "tomato juice", "water", "cooked pasta"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 552.2 [FatContent] 21.1 [SaturatedFatContent] 6.7 [CholesterolContent] 126.8 [SodiumContent] 1340.8 [CarbohydrateContent] 47.9 [FiberContent] 8.2 [SugarContent] 8.7 [ProteinContent] 37.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut chicken into thin bite-size strips; set aside. In a 12-inch skillet cook sausage for 5 minutes, stirring to brown on all sides. Remove from skillet, reserving 2 tablespoons drippings. In same skillet cook chicken for 2 to 3 minutes or until browned; remove from skillet. Cook sweet peppers and onion wedges in remaining drippings for 3 minutes. Return sausage and chicken to skillet; add undrained tomatoes, wine, Italian seasoning, salt, and black pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir cornstarch into tomato juice or water; stir into skillet. Cook and stir until mixture is thickened and bubbly; cook and stir for 2 minutes more. Serve sauce over pasta. Makes 4 servings.
[Name] Evil Pork Chops [AuthorId] 7308 [AuthorName] Kat2355 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-11-28T15:25:00Z [Description] Very simple, and will yield the juiciest, tastiest pork chops you will ever have. The longer you let the pork chops marinade, the better they are. Remember garlic mellows when it is cooked! (Cook time is for medium thickness, on the Barbecue) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/99/5/pic3m5F7D.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/99/5/pictwXrQd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/99/5/picWpE02R.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Canadian", "Very Low Carbs", "High Protein", "High In...", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["6", "8", "3/4", "1", "2"] [RecipeIngredientParts] ["garlic", "white wine", "black pepper", "sea salt", "kosher salt"] [AggregatedRating] 5.0 [ReviewCount] 21.0 [Calories] 371.2 [FatContent] 18.0 [SaturatedFatContent] 6.0 [CholesterolContent] 137.3 [SodiumContent] 2437.3 [CarbohydrateContent] 2.8 [FiberContent] 0.4 [SugarContent] 0.3 [ProteinContent] 41.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Shred or mince garlic. rub pork chops with sea salt. Place all ingredients in a marinading container, or sealed plastic bag (best]. IMPORTANT- let marinade for several hours, preferably overnight or up to 24 hours. Bake in oven, or barbecue.
[Name] Apricot Foldovers [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT15M [PrepTime] PT45M [TotalTime] PT1H [DatePublished] 2001-11-29T09:52:00Z [Description] Make and share this Apricot Foldovers recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Christmas", "< 60 Mins", "For Large Groups", "Oven", "Small Appliance"] [RecipeIngredientQuantities] ["12", "1/2", "3/4", "1 1/2", "1/4", "1/2", "1", "1/3", "1"] [RecipeIngredientParts] ["apricot brandy", "butter", "all-purpose flour", "sugar", "ground allspice", "sour cream", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 76.0 [FatContent] 3.4 [SaturatedFatContent] 2.1 [CholesterolContent] 12.7 [SodiumContent] 22.3 [CarbohydrateContent] 11.3 [FiberContent] 0.7 [SugarContent] 7.5 [ProteinContent] 0.8 [RecipeServings] 48.0 [RecipeYield] 48 cookies [RecipeInstructions] Soak apricots in brandy for at least an hour, but preferably overnight. Drain and reserve liquid. In a medium bowl combine flour, sugar and allspice, cut in butter until mixture resembles fine crumbs. (can be done quickly with a few pulses in a food processor] Combine egg yolk and sour cream and gently blend mixture into butter/flour mixture. Divide dough in quarters and refrigerate for at least 3 hours or, preferably, overnight. Pre heat oven to 350 degrees. Roll out each quarter the dough into 1/8 thickness, cut with a 2 1/2\" round (fluted is preferred] cookie cutter. Place on an ungreased cookie sheet, place one apricot on half of each cookie and fold over other half to leave apricot partially exposed. Bake for aprox 12 minutes or until lightly browned. Cool on a rack. While baking prepare next batch. For icing combine powdered sugar with 2-3 tblspn of the reserved apricot brandy. I like to cook the brandy until the alcohol smell is gone, but it's fine either way. After completly cooled dip half the cookie in icing and leave on a wire rack to dry for several hours. Store in an airtight container at room temperature for about a week, but are at their peak for 2-3 days.
[Name] 8 Layer Casserole [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT5H [PrepTime] PT10M [TotalTime] PT5H10M [DatePublished] 2001-11-29T09:52:00Z [Description] Make and share this 8 Layer Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Rice", "Corn", "Vegetable", "Meat", "Kosher", "Potluck", "Weeknight", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1", "1", "1/2", "1/2", "1/4", "1/4", "2/3", "1", "1/2"] [RecipeIngredientParts] ["lean ground beef", "imitation bacon bits", "onion", "tomato sauce", "water", "chili powder", "salt", "ground black pepper", "long-grain rice", "whole kernel corn", "green bell pepper"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 302.9 [FatContent] 6.8 [SaturatedFatContent] 2.5 [CholesterolContent] 36.9 [SodiumContent] 962.0 [CarbohydrateContent] 45.3 [FiberContent] 4.1 [SugarContent] 7.3 [ProteinContent] 17.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Crumble ground beef evenly over bottom of a slow cooker. Sprinkle with bacon bits, then onion. In a medium bowl, combine tomato sauce, water, chili powder, salt, and black pepper; pour half over beef and onion layers. Sprinkle rice evenly over top, then corn. Top with remaining tomato sauce mixture, then bell pepper. Cover and cook on LOW about 5 hours or until rice is tender.
[Name] Coq au Vin [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2001-11-29T09:52:00Z [Description] Make and share this Coq au Vin recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1 1/4", "3/4", "3 1/2", "2", "8", "4", "3/4", "3/4", "2", "1 1/2", "2", NA] [RecipeIngredientParts] ["all-purpose flour", "salt", "black pepper", "chicken pieces", "margarine", "butter", "mushrooms", "garlic", "chicken broth", "dry red wine", "dried thyme leaves", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 541.6 [FatContent] 28.6 [SaturatedFatContent] 7.7 [CholesterolContent] 120.8 [SodiumContent] 747.5 [CarbohydrateContent] 29.1 [FiberContent] 2.7 [SugarContent] 2.1 [ProteinContent] 35.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees. Combine flour, salt and pepper in large resealable plastic food storage bag or paper bag. Add chicken, two pieces at a time, and seal bag. Shake to coat chicken; remove chicken and set aside. Repeat with remaining pieces. Reserve remaining flour mixture. Melt margarine in ovenproof Dutch oven over medium-high heat. Arrange chicken in single layer in Dutch oven and cook 3 minutes per side or until browned. Transfer to plate; set aside. Repeat with remaining pieces. Add mushrooms and garlic to Dutch oven; cook and stir 2 minutes. Sprinkle reserved flour mixture over mushroom mixture; cook and stir 1 minute. Add broth, wine and thyme; bring to a boil over high heat, stirring to scrape up browned bits on bottom of Dutch oven. Add potatoes and onions; return to a boil. Remove from heat and place chicken in Dutch oven, partially covering chicken with broth mixture. Bake, covered, about 45 minutes or until chicken is no longer pink in centers, potatoes are tender and sauce is slightly thickened. Transfer chicken and vegetables to shallow bowls. Spoon sauce over chicken and vegetables. Sprinkle with parsley, if desired.
[Name] Holiday Jewel Fudge [AuthorId] 24962 [AuthorName] Lisa Anne [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-11-29T09:52:00Z [Description] My son and I make this easy and colorful fudge as gifts for teachers and friends (but of course we have to keep some for ourselves!). It has a very soft, creamy texture and the tart cranberries are perfect with the sweetness of the white chocolate. This recipe also freezes beautifully. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Kid Friendly", "Christmas", "< 15 Mins", "Freezer", "Easy"] [RecipeIngredientQuantities] ["12", "1", "1", "1", "1/2", "1/3"] [RecipeIngredientParts] ["white chocolate", "sweetened condensed milk", "vanilla", "icing sugar", "pistachios", "dried cranberries"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 60.1 [FatContent] 2.6 [SaturatedFatContent] 1.4 [CholesterolContent] 2.7 [SodiumContent] 12.1 [CarbohydrateContent] 8.5 [FiberContent] 0.1 [SugarContent] 8.2 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 64 one inch squares [RecipeInstructions] ["First line a 8 x 8-inch (2 L] baking pan with parchment paper.", "Next melt chocolate with sweetened condensed milk in a double boiler (never directly on the element].", "Remove from heat and stir in vanilla.", "Next stir in icing sugar and beat 1 minute.", "Mix the pistachios and cranberries in a bowl (this way they distribute evenly in the fudge].", "Stir pistachios and cranberries into the fudge.", "Spread evenly onto baking pan.", "Cover and chill for 3 hours or until set; cut into 1-inch (2. 5 cm] squares." ]
[Name] Chilled Cherry Cheesecake [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] nan [PrepTime] PT2H [TotalTime] PT2H [DatePublished] 2001-11-29T09:52:00Z [Description] Make and share this Chilled Cherry Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Cheese", "Fruit", "Christmas", "Weeknight", "No Cook", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "12", "8", "1/4", "1", "1", "1/4", "1"] [RecipeIngredientParts] ["chocolate-covered graham cracker cookies", "sugar", "vanilla", "unflavored gelatin", "water", "light cherry pie filling"] [AggregatedRating] nan [ReviewCount] nan [Calories] 153.8 [FatContent] 10.3 [SaturatedFatContent] 6.4 [CholesterolContent] 28.7 [SodiumContent] 170.6 [CarbohydrateContent] 10.9 [FiberContent] 0.2 [SugarContent] 8.2 [ProteinContent] 4.8 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] 1. Sprinkle cracker crumbs on bottom of 8-inch square baking pan. Beat cheese, yogurt, sugar and vanilla in medium bowl with electric mixer until smooth and creamy. 2. Sprinkle gelatin into water in cup; let stand 2 minutes. Microwave at HIGH 40 seconds, stir and let stand 2 minutes or until gelatin is completely dissolved. 3. Gradually beat gelatin mixture with electric mixer until well blended. Pour into prepared pan; refrigerate until firm. Spoon cherry topping onto cheesecake. Refrigerate until ready to serve.
[Name] German Sausage Chowder [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2001-11-29T09:52:00Z [Description] This very flavorful soup is so good on a cold night served with hot French bread or homemade bread. I found it in a Better Homes and Gardens cookbook, published in 1981. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/00/2/xeIcBVYKSSqU0narunm9_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/00/2/kOOAexpOQ1eSEHmJlATw_14131611260231805792354.jpg"] [RecipeCategory] Chowders [Keywords] ["One Dish Meal", "German", "European", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "3", "3", "1 1/2", "1", "2", "1"] [RecipeIngredientParts] ["potatoes", "onion", "head of cabbage", "milk", "all-purpose flour", "salt", "pepper", "water", "swiss cheese"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 494.6 [FatContent] 31.7 [SaturatedFatContent] 13.6 [CholesterolContent] 89.6 [SodiumContent] 1344.1 [CarbohydrateContent] 30.8 [FiberContent] 4.9 [SugarContent] 5.4 [ProteinContent] 22.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan combine sausage, potatoes, onion, salt, pepper and water. Bring to boil, reduce heat. Cover and simmer for 20 minutes or until potatoes are almost done. Stir in cabbage. Cook 10 minutes more. Stir in 2 1/2 cups of the milk. Stir remaining 1/2 cup of milk into the flour. Stir flour and milk into soup. Cook and stir until thickened. Stir in cheese until melted.
[Name] Classic Tangy Potato Salad [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] nan [PrepTime] PT3H [TotalTime] PT3H [DatePublished] 2001-11-29T09:52:00Z [Description] Make and share this Classic Tangy Potato Salad recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/00/3/01501692958.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/00/3/picPDSen6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/00/3/picoFTAvr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/00/3/pic21tcKR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/00/3/picifBAjR.jpg" ] [RecipeCategory] Potato [Keywords] ["Vegetable", "Potluck", "Weeknight", "No Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1 1/2", "1", "1/4", "5", "1", "1/2", "2"] [RecipeIngredientParts] ["Hellmann's mayonnaise", "light mayonnaise", "vinegar", "salt", "sugar", "fresh ground pepper", "potatoes", "celery", "onion", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 22.0 [Calories] 243.8 [FatContent] 11.2 [SaturatedFatContent] 1.9 [CholesterolContent] 54.1 [SodiumContent] 681.2 [CarbohydrateContent] 32.2 [FiberContent] 3.3 [SugarContent] 4.2 [ProteinContent] 4.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In large bowl combine mayonnaise, vinegar, salt, sugar and pepper. Add potatoes, celery, onion and eggs; toss to coat well. Cover; chill to blend flavors.
[Name] Yummy Bars [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-11-29T09:52:00Z [Description] Make and share this Yummy Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Candy", "Dessert", "Cookie & Brownie", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1/2", "1 1/2", "1", "1", "1"] [RecipeIngredientParts] ["margarine", "butter", "graham cracker crumbs", "sweetened condensed milk"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 263.3 [FatContent] 13.3 [SaturatedFatContent] 4.8 [CholesterolContent] 12.2 [SodiumContent] 184.3 [CarbohydrateContent] 31.2 [FiberContent] 0.8 [SugarContent] 26.3 [ProteinContent] 5.5 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Melt the margarine and mix with crumbs, press into bottom of 13 x 9 inch baking pan. Pour sweetened condensed evenly milk over the graham crackers crumbs. Top with chips. Press down firmly. Bake in a 325 degree preheated oven for 25 to 30 minutes or until lightly browned. Cool. Cut into bars. Store loosely covered at room temperature.
[Name] Brownie Applesauce Cake [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-11-29T09:52:00Z [Description] Make and share this Brownie Applesauce Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "3", "1", "1 1/2", "3", "1", "1 1/2", "1", "1/2", "1/2", "2", "1/2", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "vanilla extract", "all-purpose flour", "baking soda", "salt", "walnuts", "cream cheese", "butter", "confectioners' sugar", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 547.9 [FatContent] 36.9 [SaturatedFatContent] 21.0 [CholesterolContent] 135.1 [SodiumContent] 454.3 [CarbohydrateContent] 51.0 [FiberContent] 2.4 [SugarContent] 26.9 [ProteinContent] 7.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350°F. In large heavy saucepan, over low heat, melt butter and chocolate, stirring constantly. Remove from heat and cool. Blend sugar, applesauce, eggs and vanilla into chocolate mixture. In large bowl, mix flour, baking soda, and salt. With wooden spoon, stir in chocolate mixture until blended. Stir in walnuts. Pour batter into 2 greased and floured 8-inch round cake pans. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Prepare Apple Cream Cheese Frosting. Remove from pans; cool completely on wire racks. Fill and frost with Apple Cream Cheese Frosting. APPLE CREAM CHEESE FROSTING: In large bowl, beat cream cheese and butter until light and fluffy. Blend in confectioners' sugar, applesauce, caramels and vanilla extract.
[Name] Chicken Fingers - Buffalo Style [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT2H20M [PrepTime] PT25M [TotalTime] PT2H45M [DatePublished] 2001-11-29T09:52:00Z [Description] Hot! Hot! Nummy! Nummy! I made these last night, froze them and cooked 2 servings for supper tonight, to try them out. They are excellent! (with a crisp salad) (Better Homes & Gardens) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/00/6/piczn25In.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/00/6/pic8RuXNo.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Meat", "Canadian", "High Protein", "Kid Friendly", "High In...", "Potluck", "Spring", "Summer", "Winter", "Spicy", "Weeknight", "Oven", "Beginner Cook", "Freezer", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1", "1/3", "2", "1 -2", NA, NA] [RecipeIngredientParts] ["parsley", "salt", "boneless skinless chicken breast", "water", "celery rib"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 84.5 [FatContent] 4.0 [SaturatedFatContent] 0.8 [CholesterolContent] 23.1 [SodiumContent] 174.8 [CarbohydrateContent] 2.6 [FiberContent] 0.1 [SugarContent] 0.5 [ProteinContent] 9.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Combine crushed corn flakes, parsley and salt in a shallow bowl or pie plate. Cut chicken breasts into strips about 3/4 inch wide and 3 inches long. Combine the 1/3 cup dressing, water and Tabasco in a large mixing bowl. Add chicken, stir to coat. Roll chicken pieces individually in crumb mixture to coat. Place strips on foil lined baking sheet. Freeze till firm, about 2 hours. Place frozen strips in a freezer container. Cover and freeze up to 1 month. To serve, heat oven to 425°F. Place frozen chicken strips in a single layer in a lightly greased 15x10x1 baking pan. Bake for 18 to 20 minutes or till meat is no longer pink in centre and crumbs are golden. Serve warm with celery sticks and additional blue cheese dressing for dipping.
[Name] Peanut Butter Crunch Squares [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-11-29T09:52:00Z [Description] Oh, these are good. My peanut butter fanatic kids inhale these. A good vegan dessert if you use margarine. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Fruit", "Nuts", "Vegan", "Kid Friendly", "Kosher", "Christmas", "Hanukkah", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/2", "1 1/2", "2/3", "2/3", "6", "1/2", "2"] [RecipeIngredientParts] ["margarine", "brown sugar", "flour", "white sugar", "light corn syrup", "chunky peanut butter"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 411.4 [FatContent] 17.4 [SaturatedFatContent] 4.1 [CholesterolContent] 0.0 [SodiumContent] 225.8 [CarbohydrateContent] 59.8 [FiberContent] 2.1 [SugarContent] 32.1 [ProteinContent] 7.2 [RecipeServings] nan [RecipeYield] 12 squares [RecipeInstructions] Cream margarine and brown sugar. Stir in flour. Press into un-greased 13 x 9-inch pan. Bake at 350 for 15 minutes. In saucepan combine granulated sugar and corn syrup; heat to boiling. Remove from heat and add peanut butter chips and peanut butter. Stir until melted. Stir in cornflakes and spread over baked layer. Cut into squares while still warm.
[Name] Chocolate Eclair Cake II [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-11-29T09:52:00Z [Description] Make and share this Chocolate Eclair Cake II recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Potluck", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "3", "1", "1", "1/4", "1/3", "1", "2", "1"] [RecipeIngredientParts] ["instant vanilla pudding", "milk", "chocolate-covered graham cracker cookies", "milk", "white sugar", "butter", "vanilla extract"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 512.6 [FatContent] 22.0 [SaturatedFatContent] 14.6 [CholesterolContent] 17.2 [SodiumContent] 438.4 [CarbohydrateContent] 76.5 [FiberContent] 2.4 [SugarContent] 60.0 [ProteinContent] 6.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes. In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish. Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers. To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool. Pour sauce over graham cracker layer and refrigerate until set; serve.
[Name] Simple Gingersnaps [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-11-29T09:52:00Z [Description] I am addicted to gingersnaps. No one else in the family likes them, so I bake these to spoil myself. They also make great gifts for like-minded friends. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/00/9/picMhaJsH.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Kosher", "Spicy", "Christmas", "Hanukkah", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "1/2", "3/4", "1", "1", "1/4"] [RecipeIngredientParts] ["flour", "ground ginger", "baking soda", "cinnamon", "salt", "margarine", "sugar", "egg", "molasses"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1621.5 [FatContent] 72.0 [SaturatedFatContent] 12.9 [CholesterolContent] 105.8 [SodiumContent] 2691.9 [CarbohydrateContent] 230.6 [FiberContent] 4.3 [SugarContent] 123.9 [ProteinContent] 17.1 [RecipeServings] nan [RecipeYield] 2 dozen [RecipeInstructions] Cream margarine, gradually add sugar and beat until fluffy. Beat in egg and molasses. Add dry ingredients and blend well. Form into small balls and place on a cookie sheet covered with parchment paper. Flatten with the bottom of a glass. Bake at 350 degrees for 12 to 15 minutes or until tops are slightly rounded, crackly and lightly browned.
[Name] Crock Pot BBQ-Ed Sandwiches [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10H [PrepTime] PT10M [TotalTime] PT10H10M [DatePublished] 2001-11-29T09:53:00Z [Description] Make and share this Crock Pot BBQ-Ed Sandwiches recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Kid Friendly", "Kosher", "Potluck", "Weeknight", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "1", "1", "1/4", "1", "3"] [RecipeIngredientParts] ["hamburger", "onion", "garlic powder", "tomato sauce", "brown sugar", "mustard"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 293.8 [FatContent] 15.6 [SaturatedFatContent] 5.9 [CholesterolContent] 91.3 [SodiumContent] 226.8 [CarbohydrateContent] 8.4 [FiberContent] 0.5 [SugarContent] 6.8 [ProteinContent] 28.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Put meat in crock pot with all other ingredients. Turn on high until starts to boil. Turn down to low and leave all day. Serve on bread or rolls. You can also use bottled bbq sauce instead of the spice.
[Name] Bacon & Cheese Stuffed Chicken [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-11-29T09:53:00Z [Description] Make and share this Bacon & Cheese Stuffed Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Cheese", "Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1", "4", "1", "1/2", "2", "1", "1", "8"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "mozzarella cheese", "bacon", "egg", "olive oil", "chicken broth", "linguine"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 674.2 [FatContent] 27.9 [SaturatedFatContent] 9.2 [CholesterolContent] 159.0 [SodiumContent] 916.2 [CarbohydrateContent] 53.9 [FiberContent] 2.6 [SugarContent] 2.4 [ProteinContent] 48.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Evenly top each chicken breast half with cheese and bacon.", "Roll up and secure with wooden toothpicks.", "Dip chicken in egg, then bread crumbs.", "In 12-inch nonstick skillet, heat oil over medium heat and brown chicken, turning occasionally.", "Stir in Ragu Pasta Sauce and broth.", "Bring to a boil over high heat.", "Reduce heat to low and simmer covered 10 minutes or until chicken is no longer pink.", "To serve, arrange chicken and sauce over hot linguine or spaghetti.", "Garnish, if desired, with chopped fresh basil or parsley." ]

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