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[Name] Emeril's Garlicky Bread Soup [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2001-11-29T09:53:00Z [Description] I first had Cream of Garlic Soup in New Orleans and fell in love with the smooth mild taste, so I was ecstatic when Emeril did this on his show one day and even more when my husband agreed to try it. This is a favorite with family and friends now. Even my friend's 18 month old granddaughter couldn't get enough. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1/4", "1", "1", NA, "2", "2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["olive oil", "onions", "garlic", "bay leaf", "crushed red pepper flakes", "salt", "heavy cream", "parmigiano-reggiano cheese", "fresh parsley leaves"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 500.0 [FatContent] 19.0 [SaturatedFatContent] 7.8 [CholesterolContent] 41.6 [SodiumContent] 970.1 [CarbohydrateContent] 61.7 [FiberContent] 2.9 [SugarContent] 9.4 [ProteinContent] 20.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large saucepan, over medium heat, add the olive oil. When the oil is hot, add the onions, garlic, crushed bay leaf and crushed red pepper. Season with salt. Saute until slightly caramelized, about 6-8 minutes. Stir in the stock. Bring the liquid up to a boil, then reduce to a simmer and simmer for 40 minutes. Turn the heat up and whisk in the bread and cream. Continue whisking until the bread has dissolved into the soup, about 10 minutes. With a hand-held blender, puree the soup until smooth. Whisk in the cheese. Season with salt and pepper. Ladle into individual soup bowls and serve. Garnish with parsley.
[Name] Microwave Fudge [AuthorId] 19464 [AuthorName] Tina9599 [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-11-29T09:53:00Z [Description] I like this recipe because you can use other flavors of morsels for a different taste. I have used White Chocolate Morsels and Peanut Butter Morsels. They do not set up as well, but still taste great. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Kid Friendly", "Christmas", "Thanksgiving", "Microwave", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2"] [RecipeIngredientParts] ["sweetened condensed milk", "salt", "vanilla"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 4788.5 [FatContent] 212.6 [SaturatedFatContent] 127.8 [CholesterolContent] 155.3 [SodiumContent] 679.6 [CarbohydrateContent] 662.9 [FiberContent] 45.4 [SugarContent] 576.4 [ProteinContent] 61.3 [RecipeServings] nan [RecipeYield] 1 nine x twelve cookie sheet full [RecipeInstructions] In microwave safe bowl, mix morsels, milk and salt. Microwave on high in one minute increments until melted. Remove from microwave and stir in vanilla quickly. Pour into wax paper lined 9X12 cookie sheet. Let cool, then cut.
[Name] Candy Cane Kisses [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-11-29T09:53:00Z [Description] Make and share this Candy Cane Kisses 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/15/01/4/piceUTZHS.jpg" [RecipeCategory] Drop Cookies [Keywords] ["Candy", "Dessert", "Cookie & Brownie", "Kid Friendly", "Christmas", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "1 1/4", "1/4"] [RecipeIngredientParts] "sugar" [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 21.6 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 4.6 [CarbohydrateContent] 5.2 [FiberContent] 0.0 [SugarContent] 5.2 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] 48 kisses [RecipeInstructions] Preheat oven to 300 degrees. Beat egg whites into very stiff peaks. (Egg whites should be at room temperature]. Add Sugar, 3 Tbsp at a time. Beat well after each addition. Fold in finely crushed candy canes. Drop by heaping teaspoonful onto a greased cookie sheet. Bake at 300 degrees for 25-30 minutes. Sprinkle tops if desired, before baking. Kisses can be tinted by adding a few drops of food coloring to mixture before baking.
[Name] Milky Way Cake [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H10M [PrepTime] PT15M [TotalTime] PT1H25M [DatePublished] 2001-11-29T09:53:00Z [Description] You will not believe how heavenly this cake is. My youngest always requests this as her family dinner birthday cake. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Kosher", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "1", "2", "4", "2 1/2", "1/2", "1 1/4", "1"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "flour", "baking soda", "buttermilk", "pecans"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 562.6 [FatContent] 28.0 [SaturatedFatContent] 12.9 [CholesterolContent] 115.7 [SodiumContent] 272.1 [CarbohydrateContent] 73.8 [FiberContent] 2.0 [SugarContent] 50.3 [ProteinContent] 7.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Grease and flour an angel food cake pan. Preheat oven to 325F degrees. In a small pot over low heat, melt candy bars with 1/2 c of butter. Cream sugar with remaining 1/2 c of butter until light. Add candy and blend well. Add egg yolks, one at a time, mixing well after each. Dissolve baking soda in buttermilk and add alternately with flour to candy mixture, ending with flour. Beat egg whites to stiff peaks and fold into candy mixture with chopped pecans. Bake for 1 hour, 10 minutes. Cool on a rack.
[Name] Almond Roca [AuthorId] 20160 [AuthorName] LeeAnn [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-11-29T09:53:00Z [Description] Make and share this Almond Roca recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1 1/4", "1", "1/4", "1 1/4", "3/4"] [RecipeIngredientParts] ["corn syrup", "white sugar", "butter", "water", "chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 4032.3 [FatContent] 290.3 [SaturatedFatContent] 144.2 [CholesterolContent] 488.1 [SodiumContent] 1324.3 [CarbohydrateContent] 370.7 [FiberContent] 23.4 [SugarContent] 330.1 [ProteinContent] 35.9 [RecipeServings] nan [RecipeYield] 1 tray [RecipeInstructions] In a large heavy saucepan, gently boil syrup, sugar, butter and water until\"hard crack\"; appears on a candy thermometer, 300F (150C]. Do not stir. This step takes at least 20 minutes. Remove from heat, add almonds and stir well. Spread on an ungreased cookie sheet and, before candy is allowed to cool, sprinkle with chocolate chips. As they melt, spread the chocolate chips evenly over the candy. Cool in the refrigerator or freezer. Break into bite size pieces.
[Name] Baked Apple French Toast [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-11-29T09:53:00Z [Description] This is something I make for a special breakfast when the whole family has time for a leisurely morning. You can refrigerate it overnight and pop it into the oven in the morning. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Apple", "Fruit", "Kid Friendly", "Kosher", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1/2", "1/2", "1", "12", "8", "2", "2", "1/2"] [RecipeIngredientParts] ["granny smith apples", "butter", "brown sugar", "cream cheese", "eggs", "milk", "vanilla", "cinnamon"] [AggregatedRating] 4.0 [ReviewCount] 7.0 [Calories] 509.5 [FatContent] 30.0 [SaturatedFatContent] 16.8 [CholesterolContent] 281.7 [SodiumContent] 527.2 [CarbohydrateContent] 47.6 [FiberContent] 2.9 [SugarContent] 23.7 [ProteinContent] 13.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees F. Butter a 13x9 inch baking pan. In a skillet, melt butter with brown sugar. Add the apples and cook, stirring for 2 to 3 minutes. Transfer to the baking dish and let cool. Cut cream cheese into cubes and arrange evenly over the apples. Cut the slices of bread in half diagonally and layer over the apples to cover the whole dish. In a large mixing bowl, beat together eggs, milk, vanilla and cinnamon. Pour the egg mixture over the bread, making sure not to leave any dry spots. Bake for about 40 minutes, until golden and puffed.
[Name] Fudge [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-11-29T09:53:00Z [Description] Make and share this Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Christmas", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1 1/2", "2/3", "1/4", "1/4", "2", "6", "1", "1"] [RecipeIngredientParts] ["marshmallow cream", "sugar", "evaporated milk", "butter", "salt", "walnuts", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 38.0 [Calories] 588.5 [FatContent] 28.0 [SaturatedFatContent] 13.3 [CholesterolContent] 25.3 [SodiumContent] 159.9 [CarbohydrateContent] 80.2 [FiberContent] 3.1 [SugarContent] 65.9 [ProteinContent] 6.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In a heavy sauce pan, combine marshmallow creme, sugar, milk, butter and salt. Bring to a full rolling boil over medium heat, stirring constantly. Boil 5 minutes remove from heat. Add both kinds of morsels, stir until they are melted and mixture is smooth. Stir in walnuts and vanilla. Pour into foil lined 8 inch square pan, chill 2 hours until firm.
[Name] Yogurt with Cucumbers [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-11-29T09:53:00Z [Description] Make and share this Yogurt with Cucumbers recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Southwest Asia (middle East]", "Asian", "Low Protein", "Low Cholesterol", "Kosher", "Free Of...", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", NA] [RecipeIngredientParts] ["cucumber", "plain yogurt", "dill weed"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 45.9 [FatContent] 1.9 [SaturatedFatContent] 1.2 [CholesterolContent] 7.4 [SodiumContent] 27.6 [CarbohydrateContent] 5.4 [FiberContent] 0.4 [SugarContent] 3.9 [ProteinContent] 2.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Blend all ingredients. Chill before serving.
[Name] Easy Hot Wings [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-11-29T09:53:00Z [Description] I was so tired of soggy skinned hot wings or too much vinegar in commercial hot wings, so I made this recipe up. I serve it with ranch dressing and sliced fresh veggies. Great to take to parties. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/02/1/UZDy3ksFQVm4BOcaRJx7_Easy-Hot-Wings-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/02/1/l2a5culqRtSbOzjodcpw_Easy-Hot-Wings-6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/02/1/RxtWVYCpRiqlDEdwDcAG_Easy-Hot-Wings-5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/02/1/pic6XAwMI.jpg" ] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "High Protein", "Free Of...", "High In...", "< 60 Mins", "Deep Fried", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1/2", "2", NA] [RecipeIngredientParts] ["chicken wings", "Tabasco sauce", "butter", "margarine", "barbecue sauce"] [AggregatedRating] 5.0 [ReviewCount] 24.0 [Calories] 643.3 [FatContent] 51.7 [SaturatedFatContent] 19.9 [CholesterolContent] 215.5 [SodiumContent] 375.4 [CarbohydrateContent] 0.7 [FiberContent] 0.1 [SugarContent] 0.5 [ProteinContent] 41.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut wings into pieces discarding tips. Wash and pat dry with paper towels. Pre-heat cooking oil to 350 degrees. Slowly add 1/2 of the wing pieces to hot oil; fry until golden brown. In the meantime, in a large pan, melt the butter on a very low heat. Add bottled hot sauce and BBQ sauce. Keep sauce warm. Add the cooked wings to the sauce. Stir to coat.
[Name] Blue Cheese-Walnut Bites [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT2H8M [PrepTime] PT25M [TotalTime] PT2H33M [DatePublished] 2001-11-29T09:53:00Z [Description] These are great to have ready in the fridge for "drop ins", (have some waiting there now), Stick them in the oven, remove to serving tray and top with a thin slice of tart apple, serve immediately. or use in place of crackers, top with almost anything you like! (Better homes and gardens) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/02/2/picgttsPT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/02/2/picLynvX3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/02/2/picwduDlL.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Fruit", "Nuts", "Canadian", "High In...", "Winter", "Christmas", "Thanksgiving", "Weeknight", "Oven", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2 -3", "8", "1/4", "1", "2"] [RecipeIngredientParts] ["all-purpose flour", "cracked black pepper", "blue cheese", "butter", "walnuts"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 38.4 [FatContent] 2.7 [SaturatedFatContent] 1.1 [CholesterolContent] 9.3 [SodiumContent] 48.8 [CarbohydrateContent] 2.3 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] 72 appy bites [RecipeInstructions] Combine flour and pepper in a medium mixing bowl. Cut in cheese and butter with a pastry blender till mixture resembles coarse crumbs. Add walnuts and egg yolks. Stir till combined. Form mixture into ball, knead till mixture clings together. Divide dough in half, shape each half into a log 9 inches long. Wrap logs in blastic wrap, chill at least 2 hours. Heat oven to 425 degrees. Cut each log into 1/4 inch slices. Place slices 1 inch apart on an ungreased cookie sheet. Bake 8 to 10 minutes or till bottoms and edges are golden brown. Transfer to wire racks. Serve warm or at room temperature. To make ahead, store tightly covered in the refrigerator up to 1 week.
[Name] Frosty Cranberry Pie [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-11-29T09:53:00Z [Description] Make and share this Frosty Cranberry Pie 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/15/02/3/picj5LNhg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/02/3/picTFQAwj.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Low Protein", "Kosher", "Christmas", "Thanksgiving", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/4", "1/4", "8", "1", "1"] [RecipeIngredientParts] ["butter", "margarine", "cream cheese", "cranberry sauce"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 216.4 [FatContent] 13.9 [SaturatedFatContent] 8.7 [CholesterolContent] 41.7 [SodiumContent] 146.1 [CarbohydrateContent] 22.1 [FiberContent] 0.5 [SugarContent] 18.1 [ProteinContent] 2.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Combine cornflakes and butter in a medium bowl; press mixture firmly and evenly into a lightly greased 9-inch pie pan. Bake at 350 degrees F. for 8 minutes. Cool completely. Beat cream cheese until fluffy; fold in whipped topping. Mash cranberry sauce with a fork; fold into cream cheese mixture. Spoon filling into cooled crust; freeze until firm. Remove from freezer 15 to 20 minutes before serving. Garnish with additional whipped topping, if desired.
[Name] Country Chicken Pot Pie [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-11-29T09:53:00Z [Description] Make and share this Country Chicken Pot Pie 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/15/02/4/15024.jpg" [RecipeCategory] Savory Pies [Keywords] ["One Dish Meal", "Chicken", "Poultry", "Meat", "Low Cholesterol", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "3/4", "3/4", "8", "1/2", "1/2", "3", "1/2", "1/2", "1", "1/2", "1", "1/2", NA] [RecipeIngredientParts] ["margarine", "butter", "boneless skinless chicken breast", "salt", "fresh green beans", "red bell pepper", "celery", "all-purpose flour", "chicken broth", "half-and-half", "dried thyme leaves", "rubbed sage", "frozen corn"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 181.6 [FatContent] 8.0 [SaturatedFatContent] 2.6 [CholesterolContent] 43.8 [SodiumContent] 482.4 [CarbohydrateContent] 12.9 [FiberContent] 2.3 [SugarContent] 3.1 [ProteinContent] 15.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 degrees. Spray a 10-inch deep dish pie plate or three 4-inch ramekins with nonstick cooking spray. Melt margarine in large deep skillet over medium-high heat. Add chicken; cook and stir 3 minutes or until no longer pink in center. Sprinkle with salt. Add beans, bell pepper and celery; cook and stir 3 minutes. Sprinkle flour evenly over chicken and vegetables; cook and stir 1 minute. Stir in broth, half-and-half, thyme and sage; bring to a boil over high heat. Reduce heat to low and simmer 3 minutes or until sauce is very thick. Stir in onions and corn. Return to a simmer; cook and stir 1 minute. Pour into pie crust. Bake 20 minutes or until crust is light brown and mixture is hot and bubbly. Let stand 5 minutes before serving.
[Name] Bratwurst Skillet [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-11-29T09:53:00Z [Description] Make and share this Bratwurst Skillet recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/02/5/01459203460.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/02/5/picbSNj75.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/02/5/picwStlm7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/02/5/pickSY42r.jpg"] [RecipeCategory] < 30 Mins [Keywords] "Stove Top" [RecipeIngredientQuantities] ["1", "1 1/2", "1 1/2", "1 1/2", "1", "1"] [RecipeIngredientParts] ["green bell peppers", "red bell peppers", "onions", "paprika", "caraway seed"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 1186.4 [FatContent] 99.7 [SaturatedFatContent] 34.5 [CholesterolContent] 251.6 [SodiumContent] 2881.3 [CarbohydrateContent] 22.3 [FiberContent] 3.3 [SugarContent] 6.3 [ProteinContent] 48.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat large skillet over medium heat until hot. Add bratwurst; cover and cook about 5 minutes or until browned and no longer pink in center. Transfer bratwurst to plate. Cover and keep warm. Drain all but 1 tablespoon drippings from skillet. Add bell pepper, onions, paprika and caraway seeds. Cook and stir about 5 minutes or until vegetables are tender. Combine bratwurst and vegetables. Serve immediately.
[Name] Mamie Eisenhower's Swedish Spritzbaaken Cookies [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2001-11-29T09:53:00Z [Description] This recipe was donated by Mrs. Eisenhower during her husband's term in office to a church cookbook of cookie recipes that my mother gave me recently. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "Swedish", "Scandinavian", "European", "Kid Friendly", "Christmas", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "4 1/2", NA] [RecipeIngredientParts] ["butter", "sugar", "eggs", "flour", "vanilla"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 63.3 [FatContent] 3.9 [SaturatedFatContent] 2.4 [CholesterolContent] 18.2 [SodiumContent] 27.8 [CarbohydrateContent] 6.3 [FiberContent] 0.1 [SugarContent] 2.0 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 100 cookies [RecipeInstructions] Cream sugar and butter. Add beaten eggs and yolks. Then flour gradually, then vanilla to taste. Use cookie press and form your own design. Bake in a moderate oven (350° or 375°] 20 minutes or until done. Should be light in color. These bake very quickly and need to be watched constantly.
[Name] Top Rated Classic Meatloaf [AuthorId] 20076 [AuthorName] Rosemary Chapman [CookTime] PT1H15M [PrepTime] PT25M [TotalTime] PT1H40M [DatePublished] 2001-11-29T09:53:00Z [Description] My family enjoyed the slightly spicy taste of this meatloaf. This recipe, submitted by a local DJ, was in our local paper. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/02/7/X0KAo2nGTHW6QbqoUvbQ_MEATLOAF_023.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/02/7/684Y5tBjTFiSswtkkir5_MEATLOAF_020.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/02/7/xxoXJYJYS9680fnB0z0O_MEATLOAF_018.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/02/7/zNrE7pRiTqCY87ZXT50i_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/02/7/B5zL88AnQsmxlELowV1t_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/02/7/VRUG3ARGQwCh34c9QeVX_IMAG1376.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/02/7/pic9lOuFR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/02/7/picUoqa7I.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/02/7/pickS11a3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/02/7/picX8U74v.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/02/7/picIRf1ud.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/02/7/picS7kjmK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/02/7/pics1O6WF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/02/7/pictPqpY1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/02/7/pichAcrZy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/02/7/picFfgbgq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/02/7/pic8yzNIz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/02/7/picNZ91cw.jpg" ] [RecipeCategory] One Dish Meal [Keywords] ["Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "1 1/4", "1/4", "1", "1", "1/2", "3/4", "2", "1", "2", "2"] [RecipeIngredientParts] ["ground beef", "salt", "pepper", "egg", "onion", "tomato sauce", "ketchup", "brown sugar", "water", "mustard", "vinegar"] [AggregatedRating] 5.0 [ReviewCount] 225.0 [Calories] 588.6 [FatContent] 27.7 [SaturatedFatContent] 10.5 [CholesterolContent] 162.2 [SodiumContent] 1613.2 [CarbohydrateContent] 46.1 [FiberContent] 2.1 [SugarContent] 19.6 [ProteinContent] 37.7 [RecipeServings] nan [RecipeYield] 1 Meatloaf [RecipeInstructions] Preheat oven 325 degrees Fahrenheit. In a large mixing bowl, combine ground beef, cracker crumbs, salt, pepper, egg, onion and tomato sauce. Mix lightly. Shape into a loaf and place in a baking dish. In a small mixing bowl, combine the ketchup, brown sugar, water, mustard and vinegar. Brush the loaf with this mixture. Place meat loaf in oven and bake 1 hour and 15 minutes, basting occasionally with sauce.
[Name] Chili Dogs [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-11-29T09:53:00Z [Description] Make and share this Chili Dogs 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/15/02/8/picqU7RnO.jpg" [RecipeCategory] Meat [Keywords] ["Kid Friendly", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "2", "1", "1/2", "1/2", "1/4", "1/8", "1", "10"] [RecipeIngredientParts] ["lean ground beef", "onion", "Hunt's no-salt-added tomato paste", "water", "chili powder", "prepared yellow mustard", "garlic powder", "ground cumin", "sugar", "crushed red pepper flakes"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 173.6 [FatContent] 4.5 [SaturatedFatContent] 1.4 [CholesterolContent] 14.7 [SodiumContent] 254.8 [CarbohydrateContent] 24.1 [FiberContent] 1.7 [SugarContent] 3.7 [ProteinContent] 9.1 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In skillet, brown beef and onions. Stir in tomato paste, water, chili powder, mustard, garlic powder, cumin, sugar and crushed red pepper; heat through. Meanwhile, heat or grill hot dogs. To serve, place hot dogs in buns; spoon chili down center of each.
[Name] Fruit Cocktail Cake [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-11-29T09:53:00Z [Description] There's always a can of fruit cocktail lurking in your cupboard that no one wants. Here's a good way to put it to use. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Kosher", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1 1/2", "2", "1/2", "1", "2", "3/4", "1/2", "1/2", "1"] [RecipeIngredientParts] ["eggs", "granulated sugar", "baking soda", "salt", "flour", "sugar", "milk", "butter", "vanilla"] [AggregatedRating] 4.5 [ReviewCount] 23.0 [Calories] 308.5 [FatContent] 9.1 [SaturatedFatContent] 5.4 [CholesterolContent] 57.0 [SodiumContent] 378.2 [CarbohydrateContent] 54.0 [FiberContent] 0.6 [SugarContent] 37.6 [ProteinContent] 3.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F. Grease a 13x9-inch pan. In a mixing bowl lightly beat the eggs, then stir in the sugar, baking soda, salt and fruit cocktail with juice. Stir in flour, blending well, then turn into the prepared pan. Bake for 30- 35 minutes or until cake tester comes out clean. Leave cake in pan. To make the icing-------------------->>>. In a medium saucepan combine sugar, milk and butter and bring to a boil. Boil for a minute. Stir in vanilla. Pour hot syrup over fork poked cake while it is still hot from the oven. Serve from pan while still warm or cooled.
[Name] Celery with Chutney Spread [AuthorId] 20371 [AuthorName] Lennie [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-11-29T09:53:00Z [Description] Something a little different for your holiday munchies, to take to a potluck dinner, or just to serve as a snack. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Cheese", "Fruit", "Vegetable", "Nuts", "Potluck", "Spicy", "< 15 Mins", "No Cook", "Beginner Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1", "1/2", NA] [RecipeIngredientParts] ["low-fat cream cheese", "Major Grey chutney", "curry powder", "mustard powder", "celery rib"] [AggregatedRating] nan [ReviewCount] nan [Calories] 188.2 [FatContent] 16.8 [SaturatedFatContent] 8.7 [CholesterolContent] 43.1 [SodiumContent] 226.4 [CarbohydrateContent] 3.2 [FiberContent] 0.9 [SugarContent] 0.3 [ProteinContent] 7.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place all ingredients, except celery, in a food processor and pulse until well combined. Pack cheese mixture in a small bowl and refrigerate until chilled (and to let the flavours combine], then use to fill celery sticks. You can also pack it into a crock and serve, chilled, with crackers.
[Name] Chocolate Toffee Squares [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-11-29T09:53:00Z [Description] These are rich! As much as I prefer to bake non-dairy desserts, do not substitute margarine for the butter, the flavor just isn't the same! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/03/1/siwp2SPhSFG0206rkddt-IMG_8079.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/03/1/pic4PE8rZ.jpg"] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "Kosher", "Christmas", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/4", "2", "1", "3/4"] [RecipeIngredientParts] ["butter", "light brown sugar", "vanilla", "salt", "unsifted all-purpose flour", "walnuts"] [AggregatedRating] 4.5 [ReviewCount] 29.0 [Calories] 150.5 [FatContent] 9.3 [SaturatedFatContent] 4.8 [CholesterolContent] 21.1 [SodiumContent] 62.8 [CarbohydrateContent] 16.4 [FiberContent] 0.7 [SugarContent] 9.6 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 32 squares [RecipeInstructions] Preheat oven to 350 degrees. Grease a 13x9x2 inch pan. Beat butter and sugar until light and fluffy. Add egg yolk, vanilla and salt. Blend well. Beat in flour just until combined. Turn into prepared pan, spreading evenly. Bake for 25 minutes or until golden brown. Remove from oven and immediately sprinkle with chocolate chips. When melted, spread and sprinkle with nuts. Cut into squares while warm. Let cool completely.
[Name] Breakfast Pizza [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-11-29T09:53:00Z [Description] Make and share this Breakfast Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Pork", "Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "2", "2", "1/4", "1/8", "1 1/2", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["bacon", "butter", "margarine", "all-purpose flour", "salt", "black pepper", "milk", "sharp cheddar cheese", "green onion", "red bell pepper"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 441.4 [FatContent] 29.3 [SaturatedFatContent] 12.2 [CholesterolContent] 78.0 [SodiumContent] 786.0 [CarbohydrateContent] 30.4 [FiberContent] 2.1 [SugarContent] 2.5 [ProteinContent] 13.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Spray 13 X 9-inch baking dish with nonstick cooking spray. Separate biscuit dough and arrange in rectangle on lightly floured surface. Roll into 14X 10- inch rectangle. Place in prepared dish; pat edges up sides of dish. Bake 15 minutes. Remove from oven and set aside. Meanwhile, place bacon in single layer in large skillet; cook over medium heat until crisp. Remove from skillet; drain on paper towels. Crumble and set aside. Melt butter in medium saucepan over medium heat. Stir in flour, salt and black pepper until smooth. Gradually stir in milk; cook and stir until thickened. Stir in cheese until melted. Spread sauce evenly over baked crust. Arrange bacon, green onions and bell pepper over sauce. Bake, uncovered, 20 minutes or until crust is golden brown.
[Name] Chili Nuts Santa Fe [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-11-29T09:53:00Z [Description] Make and share this Chili Nuts Santa Fe 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/15/03/3/picBlHQqp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/03/3/pick3nqA3.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Nuts", "Canadian", "Kid Friendly", "Winter", "Christmas", "Thanksgiving", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1", "1", "1/2", "1/4", "1/4 - 1/2", "1/4", "1/4", "3"] [RecipeIngredientParts] ["sugar", "chili powder", "garlic powder", "ground cumin", "ground black pepper", "cayenne pepper", "ground cinnamon", "peanuts"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 920.8 [FatContent] 72.4 [SaturatedFatContent] 10.1 [CholesterolContent] 0.0 [SodiumContent] 89.9 [CarbohydrateContent] 45.1 [FiberContent] 13.7 [SugarContent] 24.9 [ProteinContent] 39.6 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] Heat oven to 325 degrees. Combine egg white, orange juice concentrate, sugar, chilli powder, garlic powder, cumin, black pepper,cayenne, celery salt, and cinnamon in a large mixing bowl. Stir in nuts, toss to coat. Line a 15 x 10 x 1 inch pan with foil, spray with veggie spray. Spread nuts on foil. Bake for 20 minutes, stirring twice, Cool, break apart large clusters. Store in an airtight container at room temperature up to 1 week.
[Name] Chocolate Dip Cappuccino Shortbread [AuthorId] 20160 [AuthorName] LeeAnn [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-11-29T09:53:00Z [Description] Make and share this Chocolate Dip Cappuccino Shortbread recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/03/4/k8ZWCVGVTkaYcg5dFCEf_image.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Scottish", "European", "Christmas", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1", "1/2", "1/2", "1 3/4", "1/4", "4"] [RecipeIngredientParts] ["instant coffee", "butter", "sugar", "vanilla", "flour", "cornstarch"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 97.9 [FatContent] 6.8 [SaturatedFatContent] 4.3 [CholesterolContent] 13.6 [SodiumContent] 37.4 [CarbohydrateContent] 9.3 [FiberContent] 0.7 [SugarContent] 2.8 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] Put instant coffee in a small dish and grind fine with the back of a spoon. Mix coffee, butter and sugar. Add vanilla. Sift dry ingredients then add to the butter mixture. Shape into bean shapes and score lightly down the back of each cookie with a butter knife. Bake 325°F for about 15 minutes or until the edges just start to brown. Let cool and dip end in melted chocolate. Place on a cookie sheet covered with wax paper and set in the freezer for about 5 minutes to set the chocolate. Enjoy.
[Name] Fruity French Toast [AuthorId] 18510 [AuthorName] Meryl [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-11-29T09:53:00Z [Description] Make and share this Fruity French Toast recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Fruit", "Low Cholesterol", "Healthy", "Kid Friendly", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1/3", "1/2", "6"] [RecipeIngredientParts] ["banana", "strawberries", "cinnamon"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 199.7 [FatContent] 2.6 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 296.7 [CarbohydrateContent] 41.5 [FiberContent] 5.8 [SugarContent] 12.8 [ProteinContent] 6.1 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Blend apple juice, fruit, and cinnamon in blender. Coat 2 large nonstick pans with cooking spray or a light coating of oil, and heat over medium. Dip bread briefly in the fruit mixture until just coated, (do not oversoak], and add 3 slices per pan. Cook on both sides until just beginning to brown, turning it over two or three times on each side to minimize sticking. Serve with maple syrup.
[Name] Chicken -Asparagus Casserole [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-11-29T09:53:00Z [Description] Make and share this Chicken -Asparagus Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "Potluck", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "1", "2", "8", "2", "1 1/2", "10", "8", NA] [RecipeIngredientParts] ["red bell peppers", "green bell pepper", "onion", "garlic", "eggs", "ricotta cheese", "cheddar cheese", "chicken", "asparagus", "black pepper"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 232.6 [FatContent] 12.2 [SaturatedFatContent] 6.4 [CholesterolContent] 82.0 [SodiumContent] 351.8 [CarbohydrateContent] 19.4 [FiberContent] 1.6 [SugarContent] 2.0 [ProteinContent] 11.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 F degrees. Grease 13 X 9-inch casserole; set aside. Heat oil in small skillet over medium heat. Add bell peppers, onion and garlic; cook and stir until vegetables are crisp-tender. Mix soup, eggs, ricotta cheese and 1 cup Cheddar cheese in large bowl until well blended. Add onion mixture, chicken, asparagus and noodles; mix well. Season with pepper, if desired. Spread mixture evenly in prepared casserole. Top with remaining 1 cup Cheddar cheese. Bake 30 minutes or until center is set and cheese is bubbly. Let stand 5 minutes before serving. Garnish as desired. Notes:*Or, substitute 1/2 pound fresh asparagus cut into 1/2-inch pieces. Bring 6 cups water to a boil over high heat in large saucepan. Add fresh asparagus. Reduce heat to medium. Cover and cook 5 to 8 minutes or until crisp-tender. Drain.
[Name] Cheery Cranberry Chocolate Chip Bread [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-11-29T09:53:00Z [Description] Make and share this Cheery Cranberry Chocolate Chip 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/15/03/7/picU9qq9k.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/03/7/picebU1NQ.jpg"] [RecipeCategory] Breads [Keywords] ["Breakfast", "Lunch/Snacks", "Fruit", "Christmas", "Thanksgiving", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "2", "1", "1 1/2", "1/2", "1/2", "2", "3/4", "1", "1", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["fresh cranberries", "frozen cranberries", "pecan pieces", "all-purpose flour", "sugar", "baking powder", "baking soda", "salt", "shortening", "egg", "butter", "margarine", "water", "powdered sugar", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 244.1 [FatContent] 9.0 [SaturatedFatContent] 3.3 [CholesterolContent] 16.1 [SodiumContent] 167.8 [CarbohydrateContent] 40.1 [FiberContent] 1.9 [SugarContent] 24.9 [ProteinContent] 3.1 [RecipeServings] 15.0 [RecipeYield] 3 loaves [RecipeInstructions] Heat oven to 350°F. Grease and flour three 5 3/4x3 1/4x2-inch miniature loaf pans. Stir together chocolate chips, cranberries, pecans and orange peel in small bowl; set aside. Stir together flour, sugar, baking powder, baking soda and salt in large bowl; with pastry blender, cut in shortening until mixture resembles coarse crumbs. Stir in orange juice, egg and reserved chocolate chip mixture just until moistened; divide evenly among prepared pans. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes; remove from pans to wire rack. Cool completely. Drizzle Cocoa Drizzle Glaze over top. -----------ChocolateDrizzle Glaze--------------. Microwave butter in small microwave-safe bowl at HIGH (100] 20 to 30 seconds until melted. Stir in cocoa and water. Microwave at HIGH 15 to 30 seconds or just until mixture is hot, slightly thickened and smooth when stirred. Do not boil. Gradually add powdered sugar and vanilla, beating with whisk until smooth. If necessary, add water, a few drops at a time, until of desired consistency. Makes about 1/4 cup glaze.
[Name] Fannie Farmer's Scalloped Potatoes [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2001-11-29T09:53:00Z [Description] This is a recipe in my Fannie Farmer cookbook that I just recently found and tried. I didn't know that scalloped potatoes was such a simple dish to make. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/03/8/yszm5rDrRYidL4IIKfWt_Fannie%20Farmers%20Scalloped%20Potatoes.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/03/8/01459644499.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/03/8/aGJdykOYQYtMEjKiFtc9_Scalloped%20Potatoes%20tsfg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/03/8/Ds8YAcVT7aVq0GIER2I7_Scalloped%20Potatoes.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/03/8/M8j1yC4iTHOyGnRMPaCw_Fannie%20Farmers%20Scalloped%20Potatoes%202.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/03/8/01459644499.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/03/8/01459472917.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/03/8/picXy2HsF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/03/8/picN76Pjp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/03/8/picMyuBcM.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Meat", "Low Protein", "Kid Friendly", "Potluck", "Christmas", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", NA, NA, "3", "4", "1 1/2"] [RecipeIngredientParts] ["potatoes", "onion", "salt", "fresh ground pepper", "flour", "butter", "milk"] [AggregatedRating] 5.0 [ReviewCount] 59.0 [Calories] 356.7 [FatContent] 15.1 [SaturatedFatContent] 9.4 [CholesterolContent] 43.3 [SodiumContent] 160.2 [CarbohydrateContent] 48.5 [FiberContent] 5.3 [SugarContent] 2.9 [ProteinContent] 8.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F (180 C]. Butter a 1 1/2 quart casserole. Cover the bottom of the casserole with a single layer of potatoes& onion. Sprinkle generously with salt, pepper, flour and a few dots of butter. Repeat until all of the potato slices & onion are used. Pour milk over the potato slices until the top is almost covered. Dot with the remaining butter. Bake for 1 hour or until the potatoes are soft.
[Name] Pork Chops Smothered in Cream of Mushroom [AuthorId] 24843 [AuthorName] Sugar Ivie [CookTime] PT45M [PrepTime] PT45M [TotalTime] PT1H30M [DatePublished] 2001-11-29T09:55:00Z [Description] I was trying to figure out what way I could fix the pork chops and then I thought about using the mushroom soup and adding onions and mushroom pieces into the dish and then I just put them into the oven and let them bake a little bit and then I served them with mashed potatoes and whatever else I was wanting to add to the side dishes. This is a really easy recipe to follow and use. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/03/9/pic8PDbK9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/03/9/pic6RILpa.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6 -8", "1", "2", "2", "1"] [RecipeIngredientParts] ["purple onions", "yellow onion", "mushroom pieces", "evaporated milk"] [AggregatedRating] 5.0 [ReviewCount] 27.0 [Calories] 956.9 [FatContent] 52.1 [SaturatedFatContent] 17.3 [CholesterolContent] 291.1 [SodiumContent] 1646.1 [CarbohydrateContent] 25.8 [FiberContent] 1.8 [SugarContent] 6.6 [ProteinContent] 93.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown your pork chops in a skillet. Peel and slice the onion thinly. Preheat oven to 350°F. Place browned pork chops in a baking dish, layer with the sliced onions. Top with mushrooms. Mix cream of mushroom soup with the evaporated milk. Pour over the top of the pork chops and onions. Bake in the oven for about 45 minutes. Serve hot.
[Name] Choucroute Garni (Hackse Platter) [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT1H30M [PrepTime] PT1H [TotalTime] PT2H30M [DatePublished] 2001-11-29T09:57:00Z [Description] Another cookbook favorite from BH&G published in 1981. This meal takes awhile to make but is worth the time and trouble. Lots of different flavors blended together to make your mouth dance. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Meat", "German", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "3", "3", "3", "2", "2", "4", "3", "2", "1", "1/8", "1", "1", NA] [RecipeIngredientParts] ["onion", "bacon drippings", "fresh pork hocks", "sauerkraut", "cooking apples", "brown sugar", "whole cloves", "garlic cloves", "bay leaf", "pepper", "white wine", "potato"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 166.2 [FatContent] 10.8 [SaturatedFatContent] 3.6 [CholesterolContent] 27.6 [SodiumContent] 1032.1 [CarbohydrateContent] 11.5 [FiberContent] 4.6 [SugarContent] 6.4 [ProteinContent] 7.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a 5 quart dutch oven or sauce pan cook onion in bacon drippings about 5 minutes or until tender. Remove from heat. Add pork hocks or spare ribs. Cut pork shoulder roll crosswise into 3/4 inch thick slices. Add shoulder pieces or loin chops to dutch oven. In a large bowl stir together the sauerkraut and next 7 ingredients. Spoon over meats. Pour wine over all. Cover and bake in a 375 degree oven about 1 1/2 hours or until meats are tender. Meanwhile, prepare desired combination of sausages. For bratwurst, bockwurst and thuringer, place in an unheated skillet wit 2 to 3 Tbsp water. Cover and cook until water is evaporated and sausages are cooked. For knackwurst and frankfurters, add to boiling water in a saucepan. Cover and simmer for 5 to 10 minutes or until hot. Mound sauerkraut mixture into a deep wide serving platter or a large bowl. Arrange meats and sausages around and on top of the sauerkraut. Serve with boiled potatoes.
[Name] Lime and Chipotle Scallop Seviche - Ceviche [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT6M [PrepTime] PT2H [TotalTime] PT2H6M [DatePublished] 2001-11-29T09:59:00Z [Description] This recipe is from "Sunsets" Low Fat Mexican Cookbook. Wonderful recipe, You can serve this as an appetizer, first course or as part of your main meal. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Vegetable", "Mexican", "Free Of...", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1/2", "1/2", "1/2", "8", "1/3", NA] [RecipeIngredientParts] ["sea scallops", "bay scallop", "olive oil", "shallot", "chipotle chiles in adobo", "crushed red pepper flakes", "fresh lime juice", "distilled white vinegar", "water", "jicama", "cilantro", "lime wedge"] [AggregatedRating] nan [ReviewCount] nan [Calories] 159.4 [FatContent] 2.1 [SaturatedFatContent] 0.3 [CholesterolContent] 37.5 [SodiumContent] 190.2 [CarbohydrateContent] 13.7 [FiberContent] 3.0 [SugarContent] 1.6 [ProteinContent] 20.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Rinse and drain scallops, if they are large cut in half crosswise so they are approximately 1/2-inch thick. In a fry pan combine oil, shallots and chilies, cook until the shallots are soft, stirring about 3 minutes. Stir in the lime juice, vinegar, and water. Bring to a boil over high heat. Add scallops, arranging them in a single layer. Reduce heat cover and simmer until the scallops are just opaque about 2 minutes. Transfer scallops to a bowl. Boil the liquid over high heat until reduced to 1 cup approximately. Pour over the scallops, cover and refrigerate until cool at least 1 1/2 hrs or up to 8 hours. Meanwhile fix the Jicama (cut into matchsticks]. Gently mix the Jicama with the Scallops and spoon into 4- 6 soup bowls. Garnish with cilantro and lime wedges.
[Name] Coconut-Lentil Chutney [AuthorId] 12657 [AuthorName] Anu_N [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-11-29T10:00:00Z [Description] This is a one really easy and incredibly tasty chutney. This is my mom's recipe and no one makes it better, honest :) Store the chutney in the refrigerator (for not longer than a day; after that it usually goes bad), unless using it immediately, since the coconut makes it very perishable. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/04/2/picXluvqI.jpg" [RecipeCategory] Chutneys [Keywords] ["Sauces", "Spreads", "Lentil", "Coconut", "Beans", "Fruit", "Nuts", "Asian", "Indian", "Vegan", "< 15 Mins", "Stove Top", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "3", "3/4", "1", "1", "1", "3"] [RecipeIngredientParts] ["coconut", "channa dal", "green chilies", "water", "mustard seeds", "Urad Dal", "curry leaves"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 102.7 [FatContent] 3.5 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 8.4 [CarbohydrateContent] 15.0 [FiberContent] 3.8 [SugarContent] 4.8 [ProteinContent] 4.5 [RecipeServings] 2.0 [RecipeYield] 2 cups of chutney [RecipeInstructions] ["In a small frying pan, take 1/2 tsp oil and fry the chickpeas till it turns slightly brown.", "After it cools, grind it with grated coconut, green chillies and salt in a mixer.", "Slowly add water while grinding.", "The consistency of the mixture should be akin to that of ketchup.", "Now, in the same frying pan, heat the remaining 1/2 tsp of oil, add the mustard seeds, split black gram and curry leaves.", "When the mustard sputters, add this to the ground coconut mixture.", "Serve this chutney with idlis or dosas." ]
[Name] Decadent Triple Layer Mud Pie [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 2001-11-29T10:01:00Z [Description] Make and share this Decadent Triple Layer Mud Pie 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/15/04/3/picb2sQHZ.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1/4", "1", "1/2 - 1", "2", "2", "1"] [RecipeIngredientParts] ["sweetened condensed milk", "Planters pecans", "milk", "Jell-O chocolate pudding and pie filling", "Cool Whip Topping"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 349.4 [FatContent] 21.8 [SaturatedFatContent] 11.1 [CholesterolContent] 50.9 [SodiumContent] 139.1 [CarbohydrateContent] 38.0 [FiberContent] 2.3 [SugarContent] 21.6 [ProteinContent] 5.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix chocolate and sweetened condensed milk until well blended. Pour into crust; sprinkle with pecans. Press pecans lightly into chocolate mixture. Refrigerate 10 minutes. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 1 minute. (Mixture will be thick.] Spoon 1-1/2 cups of the pudding over chocolate in crust. Gently stir 1/2 of the whipped topping into remaining pudding. Spread over pudding in crust; top with remaining whipped topping. Refrigerate 3 hours. Store leftover pie in refrigerator.
[Name] Ground Beef, Rice and Cabbage Hot Pot [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT6H [PrepTime] PT15M [TotalTime] PT6H15M [DatePublished] 2001-11-29T10:01:00Z [Description] Make and share this Ground Beef, Rice and Cabbage Hot Pot recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/04/4/picyhITMT.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["White Rice", "Long Grain Rice", "Rice", "Vegetable", "Meat", "Low Cholesterol", "Healthy", "Kosher", "Free Of...", "Potluck", "Weeknight", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "6", "1/2", "3", "1", "1 1/2", "2", "2", "1", "1/4", NA] [RecipeIngredientParts] ["ground beef", "onion", "garlic", "chicken broth", "ketchup", "cabbage", "long-grain white rice", "frozen corn kernels", "carrots", "dried thyme", "bay leaf", "black pepper", "salt"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 662.8 [FatContent] 20.6 [SaturatedFatContent] 7.5 [CholesterolContent] 77.1 [SodiumContent] 1569.0 [CarbohydrateContent] 84.3 [FiberContent] 6.5 [SugarContent] 12.8 [ProteinContent] 37.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In large skillet, brown ground beef and onion, till meat is brown and onion is tender, stirring frequently. Drain. Transfer meat mixture to crockpot. Add all remaining ingredients. Stir to mix well. Cover and cook on LOW setting 5 1/2 to 6 hours. Remove bay leaf and serve.
[Name] Hearty Bean and Vegetable Stew [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT9H [PrepTime] PT8H [TotalTime] PT17H [DatePublished] 2001-11-29T10:02:00Z [Description] Make and share this Hearty Bean and Vegetable Stew recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/04/5/picgEuJ0P.jpg" [RecipeCategory] Stew [Keywords] ["Lunch/Snacks", "Beans", "Fruit", "Vegetable", "Vegan", "Kosher", "Potluck", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1/3", "1/3", NA, "1/2", "1/2", "1/2", "1/2", "1", "1", "1", "1", "3", "1", "1"] [RecipeIngredientParts] ["dry white wine", "soy sauce", "water", "celery", "parsnip", "carrot", "mushroom", "onion", "basil", "parsley", "bay leaf", "garlic", "black pepper", "rice", "pasta"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 114.2 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 642.7 [CarbohydrateContent] 23.0 [FiberContent] 1.6 [SugarContent] 3.9 [ProteinContent] 3.1 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Sort and rinse beans, then soak overnight in water. Drain beans and place in crockpot. Add vegetable juice, wine, soy sauce, and apple or pineapple juice. Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid] or a stew (less]. The juice adds just a tad of sweetness and the soy sauce adds depth and the tang of salt. Cook at high for 2 hours. Add vegetables, herbs, and spices, and cook for 5-6 hours at low until carrots and parsnips are tender. When tender, add rice or pasta and cook for one additional hour. NOTES: For beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas.
[Name] Spiced Apple Heaven [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-11-29T10:03:00Z [Description] Make and share this Spiced Apple Heaven 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/15/04/6/picCgjAIy.jpg" [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Cholesterol", "Healthy", "Kosher", "Christmas", "Hanukkah", "Thanksgiving", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["brown sugar", "ground cinnamon", "Cool Whip Lite", "Cool Whip Free"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 645.5 [FatContent] 5.8 [SaturatedFatContent] 3.6 [CholesterolContent] 0.6 [SodiumContent] 635.8 [CarbohydrateContent] 136.8 [FiberContent] 2.7 [SugarContent] 82.0 [ProteinContent] 10.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix sugar and cinnamon in small bowl. Gently stir into whipped topping. Refrigerate until ready to serve. Spoon about 1/3 cup apple pie filling over each cake slice. Top with about 1/3 cup of the spice mixture. Serve immediately.
[Name] Orange Chocolate Chunk Cookies [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-11-29T10:04:00Z [Description] These are a variation on a Mrs. Fields recipe. My Brit husband claims they taste like Terry's Chocolate Orange cookies. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/04/7/pic8U26qh.jpg" [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Oranges", "Citrus", "Fruit", "Kid Friendly", "Kosher", "Christmas", "Hanukkah", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2 3/4", "3/4", "1/2", "1", "1", "1/2", "1", "2", "1", "2", "3"] [RecipeIngredientParts] ["flour", "baking soda", "salt", "margarine", "sugar", "brown sugar", "eggs", "dark chocolate"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 97.8 [FatContent] 5.0 [SaturatedFatContent] 1.3 [CholesterolContent] 8.8 [SodiumContent] 93.5 [CarbohydrateContent] 12.7 [FiberContent] 0.5 [SugarContent] 6.6 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] 48 cookies [RecipeInstructions] Preheat oven to 350 degrees. In a medium bowl combine flour, baking soda, salt and grated orange rind. Mix well and set aside. In a large bowl blend sugars with electric mixer at medium speed. Add melted margarine and beat well to combine. Add eggs, orange extract and orange juice, and beat well. Add flour mixture, blending just until combined. Stir in chocolate chunks. Drop by tablespoons onto foil lined cookie sheets, 1 1/2\" apart. Bake for 12-15 minutes until cookies are slightly brown along edges. Transfer cookies to a rack to cool.
[Name] Crock Pot Stuffing Barbaja W. [AuthorId] 14987 [AuthorName] barbaja w. [CookTime] PT5H [PrepTime] PT20M [TotalTime] PT5H20M [DatePublished] 2001-11-29T10:08:00Z [Description] Easy and needs no attention to stay moist for a long time. While guests eat casually on no schedule, like for an open house. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/04/8/picmx5H8R.jpg" [RecipeCategory] Grains [Keywords] ["Low Protein", "Kid Friendly", "Potluck", "Winter", "Christmas", "Thanksgiving", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["12", "1", "2", "2", "1/2", "1", "2", "4"] [RecipeIngredientParts] ["prepared stuffing", "butter", "margarine", "celery", "onions", "mushroom", "fresh parsley", "dried parsley", "eggs", "chicken broth"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 910.1 [FatContent] 58.1 [SaturatedFatContent] 23.3 [CholesterolContent] 130.2 [SodiumContent] 2529.4 [CarbohydrateContent] 80.7 [FiberContent] 11.1 [SugarContent] 10.3 [ProteinContent] 16.6 [RecipeServings] 7.0 [RecipeYield] 7 crock pot full for guests [RecipeInstructions] Saute butter onion parsley mushroom celery combine with other ingredients. Cook in covered crock pot on high for one hour and on low for 4 hours. Stays moist on low while guest come and go on no schedule, like for an open house or something.taste good. May use cornbread or plain stuffing.
[Name] Spinach with Raisins and Pine Nuts [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-11-29T10:27:00Z [Description] Make and share this Spinach with Raisins and Pine Nuts recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Vegetable", "Nuts", "Low Cholesterol", "Healthy", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "2", NA, "1/2", "1", "1"] [RecipeIngredientParts] ["fresh spinach", "pine nuts", "salt", "raisins", "olive oil", "lemon juice"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 126.3 [FatContent] 4.2 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 136.4 [CarbohydrateContent] 21.1 [FiberContent] 4.6 [SugarContent] 11.6 [ProteinContent] 6.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Clean the spinach thoroughly. Grill the pine nuts until golden brown, watching carefully so as not to burn. Bring a pot of salted water to the boil and toss in raisins and spinach. Drain as soon as spinach goes limp. toss in olive oil and lemon juice, and scatter with the grilled pine nuts.
[Name] Chocolate Mousse [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] nan [PrepTime] PT35M [TotalTime] PT35M [DatePublished] 2001-11-29T10:27:00Z [Description] Make and share this Chocolate Mousse recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 60 Mins", "No Cook"] [RecipeIngredientQuantities] ["1", "1", "2", "1/2", "1/4", "1/2", "1"] [RecipeIngredientParts] ["unflavored gelatin", "water", "boiling water", "sugar", "vanilla extract"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 327.0 [FatContent] 22.5 [SaturatedFatContent] 13.7 [CholesterolContent] 81.5 [SodiumContent] 24.1 [CarbohydrateContent] 29.8 [FiberContent] 1.0 [SugarContent] 25.2 [ProteinContent] 2.7 [RecipeServings] 4.0 [RecipeYield] 4 half cup servings [RecipeInstructions] Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly. Stir together sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat at medium speed, scraping bottom of bowl occasionally, until mixture is stiff; pour in gelatin mixture and beat until well blended. Spoon into serving dishes. Refrigerate about 30 minutes. -------ChocolateMousse Filled Croissants------------. Prepare Chocolate Mousse according to directions. Cut 6 bakery croissants horizontally in half. Spread about 1/2 cup mousse onto each bottom half; replace with top half of croissant. Refrigerate about 30 minutes. Makes 6 servings. ----------ChocolateMousse Parfaits----------. Prepare Chocolate Mousse according to directions. Alternately spoon mousse and sliced fresh fruit into parfait glasses. Refrigerate about 1 hour. Makes 5 to 6 servings.
[Name] Chicken Marsala [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-11-29T10:27:00Z [Description] Make and share this Chicken Marsala recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1/3", "1/3"] [RecipeIngredientParts] ["butter", "boneless skinless chicken breasts", "carrot", "fresh mushrooms", "chicken broth"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 112.9 [FatContent] 4.7 [SaturatedFatContent] 2.2 [CholesterolContent] 45.4 [SodiumContent] 178.9 [CarbohydrateContent] 3.7 [FiberContent] 1.1 [SugarContent] 1.9 [ProteinContent] 13.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt butter in skillet over medium-high heat. Add chicken; cook 5 minutes. Turn chicken over; add remaining ingredients. Bring to a boil; simmer 15 to 20 minutes until juices run clear. Serve over cooked fettuccine, if desired.
[Name] Classic Family Lasagna [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT40M [PrepTime] PT35M [TotalTime] PT1H15M [DatePublished] 2001-11-29T10:28:00Z [Description] Make and share this Classic Family Lasagna recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "9", "1", "1/2", "2", "1", "1", "3/4", "1", "1/4", "3 1/2"] [RecipeIngredientParts] ["onion", "green bell pepper", "garlic", "ricotta cheese", "parmesan cheese", "egg", "black pepper", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 318.9 [FatContent] 16.4 [SaturatedFatContent] 8.9 [CholesterolContent] 67.8 [SodiumContent] 699.2 [CarbohydrateContent] 24.5 [FiberContent] 1.0 [SugarContent] 7.9 [ProteinContent] 18.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] PREP: Preheat oven to 375°F. CLEAN: Wash hands. In large skillet, cook and stir chicken, onion, bell pepper and garlic over medium- high heat until chicken is no longer pink. Stir in sauce; heat through and set aside. In medium bowl, combine ricotta cheese, 1/2 cup Parmesan cheese, egg and black pepper; mix well. Spray 13 X9-inch baking dish with nonstick cooking spray. Spread 1/3 cup sauce on bottom of dish. Top with 3 noodles, one-third of sauce, one-third of ricotta mixture and 1 cup mozzarella cheese. Repeat layers twice, except do not top with remaining 1 1/2 cups mozzarella cheese. Cover tightly with foil sprayed lightly with nonstick cooking spray. COOK: Bake 40 minutes. Remove foil. Top with remaining cheese. Bake 15 minutes or until bubbly and cheese is melted.
[Name] Peppermint Patty Cups [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-11-29T10:32:00Z [Description] Make and share this Peppermint Patty Cups 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/15/05/3/picqU0cVp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/05/3/picukXLgS.jpg"] [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Kosher", "Winter", "Christmas", "< 60 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "3", "24", "24", NA] [RecipeIngredientParts] "Cool Whip Topping" [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 98.6 [FatContent] 10.6 [SaturatedFatContent] 6.6 [CholesterolContent] 39.1 [SodiumContent] 10.9 [CarbohydrateContent] 0.8 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix1 cup of the whipped topping and food coloring in small bowl until just blended. Mix remaining whipped topping with chopped cookies in large bowl. Gently stir green whipped topping into cookie mixture until marbleized. Spoon mixture into 8 dessert dishes. Refrigerate until ready to serve. Arrange 3 mint cookies around inside rim of each dish just before serving. Sprinkle with crushed mints, if desired. Store leftover dessert in refrigerator.
[Name] Thai style spaghetti [AuthorId] 24976 [AuthorName] drei306 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-11-29T10:34:00Z [Description] My version of a thai style spaghetti I had in a restaraunt in Tokyo once. For those of you that like authentic thai flavor. Very spicy. [Images] character(0) [RecipeCategory] Spaghetti [Keywords] ["Thai", "Asian", "Spicy", "< 15 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["3", "1", "1/2", "1", "3", "1/2", "10", "2 1/2", "1 1/2", "2", "1", "2", NA, "1/2", NA, NA, "2"] [RecipeIngredientParts] ["fresh lemongrass", "onion", "red bell pepper", "garlic", "lime", "shrimp", "fish sauce", "rice vinegar", "kaffir lime leaves", "hot chili pepper", "green onions", "fresh basil leaf", "cilantro", "spaghetti", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 171.0 [FatContent] 7.7 [SaturatedFatContent] 1.1 [CholesterolContent] 45.6 [SodiumContent] 2018.6 [CarbohydrateContent] 17.5 [FiberContent] 4.0 [SugarContent] 8.2 [ProteinContent] 9.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] in a big frying pan, heat oil and brown onions and bell pepper in garlic. add shrimp,fish sauce, lime leaf, chili, lemon grass and vinegar. brown shrimp and then add green onion, basil and cilantro and fry for 30 seconds. add cooked spaghetti and mix well. remove lime leaves. pepper to taste. makes two servings. squeeze lime wedge and mix in one tablespoonof Thai sweet chili sauce per serving.
[Name] Ancho Chile Marinade for Meat Ala Chipotle [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT8M [PrepTime] PT1H [TotalTime] PT1H8M [DatePublished] 2001-11-29T12:57:00Z [Description] This is a recipe from a great "gourmet" taco joint called Chipotle. They have 2 things, Tacos and Burritos. This place it totally crave-worthy! If you ever get a chance, try their Carnitas soft tacos. So good! [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Mexican", "High Protein", "Kid Friendly", "High In...", "Spicy", "Weeknight", "Small Appliance", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "2", "6", "1/2", "1/4", "4"] [RecipeIngredientParts] ["dried ancho chiles", "black pepper", "cumin powder", "fresh oregano", "garlic cloves", "red onion", "chicken breasts"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 429.3 [FatContent] 28.5 [SaturatedFatContent] 5.8 [CholesterolContent] 92.8 [SodiumContent] 100.7 [CarbohydrateContent] 11.3 [FiberContent] 3.8 [SugarContent] 0.7 [ProteinContent] 32.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Soak dried chilis overnight in water until soft. Remove seeds. Add all ingredients, except chicken to a food processor, puree until smooth. Spread mixture evenly over chicken and refrigerate at least 1 hour, but up to 24 hours. Heat grill to 400°F. Salt chicken breasts to taste. Grill for about 4 minutes per side, until done. Garnish with fresh cilantro.
[Name] Grilled Wine Bread [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-11-29T12:57:00Z [Description] Make and share this Grilled Wine Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", NA, NA] [RecipeIngredientParts] ["garlic", "red wine", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 176.5 [FatContent] 1.9 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 389.9 [CarbohydrateContent] 33.5 [FiberContent] 1.9 [SugarContent] 0.2 [ProteinContent] 5.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Rub the bread with the cut side of the garlic. Splash bread lightly with the wine to form a nice splotchy pattern. Heat grill until hot. Brush bread with a touch of olive oil, and grill on both sides.
[Name] Chicken with Lots of Garlic [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT1H10M [PrepTime] PT20M [TotalTime] PT1H30M [DatePublished] 2001-11-29T12:57:00Z [Description] Make and share this Chicken with Lots of Garlic recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", NA, NA, "1", "2", "40", "4", "2", "2", "1/2", "1", "2", "1", "4"] [RecipeIngredientParts] ["chicken", "salt", "fresh ground pepper", "bay leaf", "olive oil", "garlic", "fresh rosemary", "celery ribs", "white wine", "flour", "water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 743.9 [FatContent] 43.3 [SaturatedFatContent] 11.3 [CholesterolContent] 174.3 [SodiumContent] 441.1 [CarbohydrateContent] 32.6 [FiberContent] 2.9 [SugarContent] 5.5 [ProteinContent] 49.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Remove the fat from just inside cavity, and rub chicken with a little salt.", "Pop bay leaf inside.", "Heat oil in large casserole dish, add garlic, herbs, celery, red pepper and freshly ground pepper, cook for 5 minutes.", "Add wine and chicken stock, bring to boil and simmer for 3 minutes.", "Add chicken, turning to coat in sauce, cover with a tight fitting lid, and seal edges with a flour and water paste.", "Bake at 180C (350F] for 1 hour.", "Break seal and transfer to a warm platter.", "Grill bread, and serve with chicken so that garlic can be squeezed onto toast and dipped into the juices." ]
[Name] Cabbage with Cumin [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-11-29T12:57:00Z [Description] Make and share this Cabbage with Cumin recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Free Of...", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["green cabbage", "extra virgin olive oil", "cumin seed", "ground cumin", "sea salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 118.1 [FatContent] 7.3 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 333.4 [CarbohydrateContent] 13.1 [FiberContent] 5.3 [SugarContent] 8.2 [ProteinContent] 3.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a heavy based saucepan, add the cumin seed and fry for 1 minute. Add cabbage, ground cumin and salt, toss well. Cover pan, and cook over very low heat for 20-30 minutes, tossing occasionally, allowing the cabbage to virtually steam.
[Name] Mud Puddles [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2001-11-29T12:57:00Z [Description] I love these cookies. It's hard to stop eating them so make a double batch. They make impressive gifts as well. If you have any filling left over, you can refrigerate and use it warmed up over ice cream. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/2", "1", "1/2", "1 1/4", "3/4", "1/2", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["butter", "margarine", "creamy peanut butter", "sugar", "light brown sugar", "egg", "vanilla extract", "all-purpose flour", "baking soda", "salt", "sweetened condensed milk", "vanilla extract", "peanuts"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 109.7 [FatContent] 5.3 [SaturatedFatContent] 2.7 [CholesterolContent] 12.4 [SodiumContent] 83.6 [CarbohydrateContent] 14.4 [FiberContent] 0.5 [SugarContent] 11.3 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] 48 cookies [RecipeInstructions] Cream butter, peanut butter and sugars together. Add egg and vanilla. In a separate bowl, stir together flour, baking soda and salt. Add flour mixture to butter mixture. Mix well. chill for 1 hour. shape into 1 inch balls. Place in lightly greased mini muffin tins. Bake in 325 degree oven for 14-16 minutes until lightly browned. Remove from oven and immediately make wells in the center using a melon baller, pressing lightly. Cool in pans for about 5 minutes before removing to wire racks for further cooling. For Filling---------------------. Melt chocolate chips in a double boiler. Stir in milk and vanilla. Mix well. Carefully fill wells in cookies using a spoon or a small pitcher or pastry bag. Sprinkle with chopped peanuts.
[Name] Black-Eyed Pea Gumbo [AuthorId] 21487 [AuthorName] Rise3834 [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2001-11-29T12:57:00Z [Description] This is SO simple, either crock pot or stovetop! A friend of mine served this a few weeks ago on a very cold Sunday and I've made it three times since! Spice it up or tone it down as you like. I like spicy foods so I add a lot of Tabasco? to my bowl! Some people like to add okra as well for the real gumbo look...I hope you enjoy this! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/06/0/R1I5bzZLTVyJyyr69ifK_gumbo.jpg" [RecipeCategory] Gumbo [Keywords] ["Stew", "One Dish Meal", "Rice", "Cajun", "Creole", "Spicy", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", NA, "2"] [RecipeIngredientParts] ["ranch style black-eyed peas", "ranch style black-eyed peas with jalapenos", "beef broth", "diced tomatoes", "diced green chilies", "bell pepper", "celery", "10-minute Success rice"] [AggregatedRating] 5.0 [ReviewCount] 32.0 [Calories] 422.8 [FatContent] 16.6 [SaturatedFatContent] 5.5 [CholesterolContent] 44.6 [SodiumContent] 907.8 [CarbohydrateContent] 52.8 [FiberContent] 3.6 [SugarContent] 1.8 [ProteinContent] 15.1 [RecipeServings] nan [RecipeYield] 8 small bowls [RecipeInstructions] Slice bell pepper, celery (dice if you prefer] and uncooked sausage. Put all ingredients EXCEPT RICE in a crock pot (this will fill a 3 quart crock pot]. Cook on high for at least 3 hours then add cooked rice* and cook for an additional 30 minutes. If you make this on the stove top the cooking time will be approximately 45 to 60 minutes. *I leave the rice out and allow each person to put in as much as they like in their bowl and pour the gumbo over it. IF there is any left over, I add the remaining rice. If it is needing additional broth the next day, I add tomato juice or tomato sauce (juice works the best].
[Name] Black Coffee Mascarpone [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-11-29T12:58:00Z [Description] Make and share this Black Coffee Mascarpone 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/15/06/1/picKQ51Ny.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/06/1/picHgANJR.jpg"] [RecipeCategory] Dessert [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["4", "3", "1", "2", "3", "1", "2", NA] [RecipeIngredientParts] ["eggs", "sugar", "mascarpone", "strong black coffee", "brandy", "cocoa powder"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 97.5 [FatContent] 5.2 [SaturatedFatContent] 2.2 [CholesterolContent] 147.8 [SodiumContent] 48.7 [CarbohydrateContent] 6.7 [FiberContent] 0.0 [SugarContent] 6.6 [ProteinContent] 4.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Beat the egg yolks with the sugar, then blend with mascarpone and cream at high speed. Add coffee, brandy and liqueur. In separate bowl, beat the egg whites until peaks form. Gently stir and fold the egg white mixture through the coffee and mascarpone mixture. Serve in small coffee cups, dusted with cocoa powder, I use white ones, looks nicer!
[Name] My Mom's Wilted Lettuce [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT5M [PrepTime] PT30M [TotalTime] PT35M [DatePublished] 2001-11-29T13:52:00Z [Description] This was my ma's recipe passed on to me--don't know any other way to make it and I'm 58 years old. This is really an old-fashioned dish. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/06/2/picIzqquI.jpg" [RecipeCategory] Low Protein [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "4 -5", NA, NA, "1/2", "1/2", "1/4", "1"] [RecipeIngredientParts] ["leaf lettuce", "green onions", "salt", "pepper", "bacon grease", "vinegar", "water", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 25.0 [Calories] 178.2 [FatContent] 17.2 [SaturatedFatContent] 6.7 [CholesterolContent] 16.3 [SodiumContent] 44.9 [CarbohydrateContent] 4.6 [FiberContent] 1.0 [SugarContent] 2.8 [ProteinContent] 1.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Wash the lettuce several times; drain. Clean and cut the onions into the lettuce. Sprinkle with salt and pepper to taste. Dressing: Heat dressing ingredients to boiling; pour over lettuce while boiling hot. Stir and mix well. Serve immediately.
[Name] (My Own Lazy Day Recipe) Chicken Noodle Soup [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-11-29T13:52:00Z [Description] I made this up one day when I wanted some old-fashioned tasting chicken soup without all the bother and I love it. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/06/3/picJMUJC2.jpg" [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "4", "1", "1", "1"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "carrot", "water", "fat free chicken broth", "dry fettuccine"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 315.2 [FatContent] 6.5 [SaturatedFatContent] 1.7 [CholesterolContent] 77.0 [SodiumContent] 688.2 [CarbohydrateContent] 45.2 [FiberContent] 2.2 [SugarContent] 1.9 [ProteinContent] 18.1 [RecipeServings] 6.0 [RecipeYield] 6 bowls [RecipeInstructions] Grate carrot and cook with chicken in chicken broth and 4 cups water. Cook chicken about 10 minutes then add noodles and cook till done. Add cream of chicken soup and cook about 5 minutes longer. Mmm mmm good.
[Name] Chicken Tortilla Soup [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-11-29T13:52:00Z [Description] I first ate this soup at the Lone Star Restaurant in Carbondale Ill. I fell in love with it and of course they won't give up the recipe so I figured it out for myself. Here is my version of it--tastes just like theirs, and is very simple. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Cheese", "Black Beans", "Beans", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1 -2", "1", "3/4", "1 1/2 - 2", "1", "1", "1", "1", "1", "1", "1", "4", "1/2 - 1", NA, NA, NA, NA] [RecipeIngredientParts] ["boneless skinless chicken breast", "fat free chicken broth", "Quaker quick barley", "ground cumin", "navy beans", "black beans", "kidney beans", "great northern beans", "Mexican chili beans", "whole kernel corn", "water", "salt", "cheddar cheese", "mozzarella cheese", "monterey jack cheese", "corn tortilla chips"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 283.6 [FatContent] 2.1 [SaturatedFatContent] 0.5 [CholesterolContent] 8.7 [SodiumContent] 757.3 [CarbohydrateContent] 50.3 [FiberContent] 14.4 [SugarContent] 1.9 [ProteinContent] 18.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Cut up chicken breast. In a large soup kettle put can of fat-free chicken broth in the pot with the breast. Add barley and cumin. Cook on medium heat till chicken is done and tender. Add all remaining ingredients. Bring to a boil, then turn down to simmer. Simmer on low about 15 minutes. To serve, put soup in bowl, stir in a couple of jalapeño pepper rounds. Top with 1 tablespoon of cheddar cheese, 1 tablespoon of mozzarella or jack cheese and top with tortilla chips. HOMEMADE TORTILLA CHIPS: To make chips, spray top and bottom of corn tortillas with Pam spray or whatever you use. Then salt with popcorn salt or whatever fine ground salt you have. Cut tortillas in 1/2-inch wide strips and arrange in 1 layer at a time on baking sheet. Bake at 400°F till lightly browned; break up in your soup and ENJOY.
[Name] Chocolate Coconut Balls [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-11-29T13:52:00Z [Description] Chocolate, coconut and walnuts -- how can you go wrong? The girls at the office devour these things. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Coconut", "Fruit", "Nuts", "Kid Friendly", "Christmas", "< 60 Mins", "For Large Groups", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "1/4", "1/2", "3/4", "1/4", "1", "1", "2", "1", "1"] [RecipeIngredientParts] ["butter", "sweetened condensed milk", "sugar", "water", "light corn syrup", "vanilla extract", "coconut flakes", "walnuts", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 65.4 [FatContent] 3.8 [SaturatedFatContent] 1.9 [CholesterolContent] 2.9 [SodiumContent] 15.7 [CarbohydrateContent] 8.0 [FiberContent] 0.5 [SugarContent] 7.1 [ProteinContent] 0.8 [RecipeServings] 60.0 [RecipeYield] 60 cookies [RecipeInstructions] In a large, heavy, sauce pan over very low heat melt chocolate and butter, add condensed milk and remove from heat In a small sauce pan mix water, sugar and corn syrup, cook over medium heat, stirring constantly, until sugar is dissolved. Continue cooking without stirring until mixture reaches 250 degrees (firm ball stage]. Remove from heat, stir into chocolate mixture, ad vanilla, coconut and walnuts. Blend with a wooden spoon. Refrigerate for about 30 minutes (or until firm enough to handle] Shape into 1? balls, roll in powdered sugar. Store in an airtight container in a cool, dry place.
[Name] Cranberry Raisin Nut Bread [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-11-29T13:52:00Z [Description] Make and share this Cranberry Raisin Nut Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Lunch/Snacks", "Fruit", "Nuts", "Christmas", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "3/4", "1 1/2", "1/2", "1/2", "1/2", "1", "1/2", "1/2", "1", "2", "3/4", "3", "1", NA] [RecipeIngredientParts] ["all-purpose flour", "light brown sugar", "baking powder", "baking soda", "ground cinnamon", "ground nutmeg", "fresh cranberries", "frozen cranberries", "golden raisin", "pecans", "eggs", "milk", "butter", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 317.9 [FatContent] 11.6 [SaturatedFatContent] 4.2 [CholesterolContent] 67.5 [SodiumContent] 216.1 [CarbohydrateContent] 49.4 [FiberContent] 2.4 [SugarContent] 26.2 [ProteinContent] 5.8 [RecipeServings] 8.0 [RecipeYield] 1 loaf [RecipeInstructions] Preheat oven to 350F degrees. Grease 8 1/2X4 1/2 inch loaf pan. Combine flour, brown sugar, baking powder, baking soda, cinnamon and nutmeg in large bowl. Stir in cranberries, raisins, pecans and orange peel. Mix eggs, milk, butter and vanilla in small bowl until combined; stir into flour mixture just until moistened. Spoon into prepared pan. Bake 55 to 60 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan and cool completely on wire rack. Store tightly wrapped in plastic wrap at room temperature. Serve slices with Cranberry-OrangeSpread, if desired.
[Name] Holiday Eggnog Pie [AuthorId] 16758 [AuthorName] sheila [CookTime] PT6M [PrepTime] PT25M [TotalTime] PT31M [DatePublished] 2001-11-29T13:52:00Z [Description] Make and share this Holiday Eggnog Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Christmas", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1 1/2", "2", "2", NA] [RecipeIngredientParts] ["vanilla pudding mix", "ground nutmeg", "light rum", "nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 576.4 [FatContent] 44.1 [SaturatedFatContent] 23.6 [CholesterolContent] 146.2 [SodiumContent] 328.1 [CarbohydrateContent] 37.9 [FiberContent] 1.2 [SugarContent] 16.8 [ProteinContent] 5.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In medium saucepan combine pudding mix, 1/4 teaspoon nutmeg, and eggnog; mix well. Over medium heat, cook and stir until thick and bubbly. Remove from heat and stir in rum; cool thoroughly. Beat until smooth; fold in whipped cream. Spoon into pie shell. Garnish with additional nutmeg to make it look nice. Chill 4 hours.
[Name] Powdered Sugar Mexican Wedding Cakes [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2001-11-29T13:52:00Z [Description] Innocent looking mounds of powdered sugar seem to explode in your mouth. Terrific light and crisp texture. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/06/8/picTsTVUJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/06/8/15068.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Nuts", "Mexican", "Kid Friendly", "Christmas", "< 60 Mins", "For Large Groups", "Oven", "Small Appliance"] [RecipeIngredientQuantities] ["1", "1/2", "1 3/4", "1/2", "1", "1", "1 1/2"] [RecipeIngredientParts] ["unsalted butter", "vanilla extract", "all-purpose flour", "pecan halves", "powdered sugar", "salt", "powdered sugar"] [AggregatedRating] 4.5 [ReviewCount] 30.0 [Calories] 82.1 [FatContent] 4.6 [SaturatedFatContent] 2.5 [CholesterolContent] 10.2 [SodiumContent] 4.0 [CarbohydrateContent] 9.9 [FiberContent] 0.2 [SugarContent] 6.2 [ProteinContent] 0.6 [RecipeServings] 48.0 [RecipeYield] 48 cookies [RecipeInstructions] Preheat oven to 350 degrees. Place pecans on a cookie sheet and toast for about 5 minutes, stirring occasionally, until lightly browned. Cool pecans completely before proceeding. IN THE FOOD PROCESSER (preferred] -----------. Process pecans, salt and sugar until pecans are ground very fine. Cut the butter in chunks and, with the motor running, add. Process until smooth and creamy. Scrape down bowl, add vanilla and pulse. Add flour and salt, pulse until it starts to clump. OR IN THE MIXER-------------. Soften butter. Grind toasted pecans. In medium bowl whisk, flour, nuts and salt until combined. Combine sugar and butter in a mixing bowl, beat until light and fluffy. Beat in vanilla extract and scrape down bowl. Stir on low speed, gradually adding the flour mixture until just incorporated. FOR EITHER METHOD-------------. Place dough into a bowl and refrigerate for 1 to 3 hours. Preheat oven to 350 degrees f. Measure dough using a gently rounded 1 ¼\" scoop, or 1 scant tablespoon, roll between palms to form a 1\" balls. Place balls 1 ½\" apart on cookie sheet, bake for 15 mins or until just beginning to brown, undersides will be lightly browned. Rotate pan half way through cooking for even baking. Cool cookies on sheet for 2-3 mins, using a small angled spatula lift the cookies from the sheet and gently roll several times in powdered sugar. Cool completely on rack and roll again in powdered sugar. Store in an airtight container for about 1 month.
[Name] Almond Crescents [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2001-11-29T13:52:00Z [Description] Make and share this Almond Crescents recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Nuts", "Kid Friendly", "Christmas", "< 60 Mins", "For Large Groups", "Oven", "Small Appliance"] [RecipeIngredientQuantities] ["2/3", "1/3", "1", "1 2/3", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["sugar", "unsalted butter", "all-purpose flour", "salt", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 52.9 [FatContent] 3.4 [SaturatedFatContent] 1.9 [CholesterolContent] 7.6 [SodiumContent] 9.6 [CarbohydrateContent] 5.3 [FiberContent] 0.2 [SugarContent] 2.7 [ProteinContent] 0.6 [RecipeServings] 64.0 [RecipeYield] 64 cookies [RecipeInstructions] IN THE FOOD PROCESSER (preferred] ---------------. Process almonds and sugar until almonds are ground very fine. Cut the butter in chunks and, with the motor running, add. Process until smooth and creamy. Scrape down bowl. Add flour and salt, pulse until flour is just incorporated. OR IN THE MIXER--------------. Soften butter. Grind almonds. Mix sugar and cinnamon for topping. Combine almonds, sugar and butter in a mixing bowl, beat until light and fluffy. Add flour and salt, mix on low speed until combined. FOR EITHER METHOD--------------. Form dough into a thick disk, wrap in plastic or wax paper and refrigerate for 2 hours, or until firm. Preheat oven to 325 degrees f. Divide dough into 8 portions, work with one section at a time keeping the remainder in the fridge. Knead dough with floured hands until malleable, press into a square and cut into 8 equal portions. Roll each into a ¾. round ball. Roll each ball on a counter into a 3\". cylinder with tapered ends. Bend to form a crescent. Place about 1\". apart on a cookie sheet and bake for 14-16 minutes, until set, but not browned. Cool on pan for 10 mins and, while still warm, use a small angled spatula to dip and gently roll them in the topping. Place on a rack to cool, store in an airtight container for about a month.
[Name] Cabbage Beef Soup [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-11-29T13:56:00Z [Description] Make and share this Cabbage Beef Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Beans", "Vegetable", "Meat", "Low Cholesterol", "Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "6", "2", "6", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["stewing beef", "ground beef", "cabbage", "carrots", "onions", "potatoes", "stewed tomatoes", "tomato juice", "kidney beans", "sugar"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 265.3 [FatContent] 3.2 [SaturatedFatContent] 1.2 [CholesterolContent] 36.3 [SodiumContent] 648.7 [CarbohydrateContent] 43.5 [FiberContent] 7.4 [SugarContent] 15.4 [ProteinContent] 18.8 [RecipeServings] 12.0 [RecipeYield] 6 quarts [RecipeInstructions] Cook beef or ground meat till done; drain fat off and set aside. In a large stewing pot (6 quart or larger] put the water, cabbage and carrots. Cook about 20 minutes. Then add beef, onions and potatoes. Cook till almost done. Add remaining ingredients and cook till done, about 15 more minutes.
[Name] Chocolate Sheet Cake [AuthorId] 20591 [AuthorName] Virginia [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-11-30T09:59:00Z [Description] Make and share this Chocolate Sheet Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Potluck", "Christmas", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "1/2 - 1", "1/2", "4", "1", "1/2", "2", "1"] [RecipeIngredientParts] ["flour", "cinnamon", "sugar", "baking soda", "butter", "Crisco shortening", "cocoa powder", "water", "buttermilk", "eggs", "vanilla"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 185.1 [FatContent] 8.8 [SaturatedFatContent] 3.7 [CholesterolContent] 28.0 [SodiumContent] 91.5 [CarbohydrateContent] 25.5 [FiberContent] 0.6 [SugarContent] 17.0 [ProteinContent] 2.0 [RecipeServings] 24.0 [RecipeYield] 1 sheet cake [RecipeInstructions] Preheat oven to 350F degrees. Put flour, cinnamon,sugar and soda in a large mixing bowl. In a medium saucepan put margarine Crisco, and cocoa powder and water. Bring to boil and pour over first mixture. Mix well. Add buttermilk, eggs and vanilla. Mix. Pour into well greased and floured 11 x 16\" sheet pan. Bake for 20 minutes. Icing with Sheet Cake Icing.
[Name] Perfect Chocolate Brownies [AuthorId] 20591 [AuthorName] Virginia [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-11-30T09:59:00Z [Description] Make and share this Perfect Chocolate Brownies recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/07/2/macPUOkeSXNBvlsyA8bM_PCB%206%20-%20final_4.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/15072/NZg1ExpCSOyoWbguNLQC_20180107_174839.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/07/2/ffkrmxllQNyRxhEf8maN_PCB%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/15/07/2/gEJDVuQ5QCeXL13gbcZF_brownies-1124.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/07/2/4ztgDCBdQmWkQooxAqvY_brownies-1130.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/07/2/Ult6eXayR26fucLfXdqk_brownies-1121.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/07/2/bjLKjmZXQqCIKqJHg3xY_E2FE9AE4-9B3E-403D-BE9D-47646901E289.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/07/2/5AzTfCTnT6ue3420V8ay_20171020_174807.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/15072/ZAH3Lgd8ROSQpPBbrTBo_20171020_174807.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/15072/QhorehZcS82pXuEvfeso_IMG_0953.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/07/2/picFRHM86.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/07/2/pic795bXo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/07/2/picTyiWo3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/07/2/picz86BeO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/07/2/picMad6Xy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/07/2/picZdACoP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/07/2/pic3x4fFA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/07/2/picNHUxRP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/07/2/picTL6Y4l.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/07/2/picBiAyMn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/07/2/picxzr8RA.jpg"] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "Potluck", "Christmas", "< 60 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["3/4", "3/4", "2 1/4", "4", "1", "1 1/4", "1", "1", "1"] [RecipeIngredientParts] ["cocoa powder", "shortening", "sugar", "eggs", "vanilla", "flour", "baking powder", "salt", "walnuts", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 333.0 [Calories] 174.4 [FatContent] 9.3 [SaturatedFatContent] 2.0 [CholesterolContent] 26.6 [SodiumContent] 107.0 [CarbohydrateContent] 22.3 [FiberContent] 1.2 [SugarContent] 16.2 [ProteinContent] 2.6 [RecipeServings] 28.0 [RecipeYield] 28 brownies [RecipeInstructions] ["Preheat oven to 350 degrees.", "Grease a 9x13\" pan.", "Melt shortening in a large saucepan over low heat, then stir in cocoa.", "Remove from heat.", "Mix in sugar and vanilla then mix in eggs one at a time.", "Stir in remaining ingredients then stir in nuts.", "Bake for 30 minutes.", "Cool completely, before cutting into 2x2\" squares.", "I have read all the great reviews and learned from them, thank you all. Now I line my pan with buttered alumunin foil or parchment paper. This works very well." ]
[Name] Spanish Rice [AuthorId] 13593 [AuthorName] Amber of AZ [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-11-30T10:02:00Z [Description] This is a great side dish for chicken recipes as well as any mexican food recipes you might like. Great to reheat and serve with scrambled eggs too. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "White Rice", "Rice", "Spanish", "Mexican", "European", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1", NA, "2", "2", "2", "1"] [RecipeIngredientParts] ["chicken broth", "Italian-style stewed tomatoes", "garlic", "white rice", "water"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 213.6 [FatContent] 0.8 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 343.4 [CarbohydrateContent] 45.0 [FiberContent] 2.7 [SugarContent] 4.0 [ProteinContent] 5.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat pan and put about 2 tablespoons oil in pan. Add garlic and onion. Saute on medium high heat (careful not to burn]. Add rice, fry until browned. Add chicken broth, let boil. Add tomatoes and frozen peas, stir well. Add water as needed to avoid burning rice.
[Name] Cranberry-Orange Spread [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-11-30T10:02:00Z [Description] Make and share this Cranberry-Orange Spread recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Breakfast", "Lunch/Snacks", "Cheese", "Fruit", "Nuts", "Christmas", "Thanksgiving", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["11", "1", "3/4"] [RecipeIngredientParts] ["cream cheese", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 206.7 [FatContent] 20.9 [SaturatedFatContent] 9.2 [CholesterolContent] 42.9 [SodiumContent] 115.4 [CarbohydrateContent] 2.5 [FiberContent] 1.0 [SugarContent] 0.5 [ProteinContent] 3.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine cream cheese and cranberry-orange sauce in small bowl; stir until blended. Stir in pecans. Store in refrigerator.
[Name] Drop Biscuits - Teboller [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-11-30T10:02:00Z [Description] Make and share this Drop Biscuits - Teboller recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Danish", "Scandinavian", "European", "Healthy", "Kid Friendly", "High In...", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["6", "1/2", "3", "2", "1 1/2"] [RecipeIngredientParts] ["baking powder", "salt", "flour", "butter", "milk"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 151.4 [FatContent] 3.3 [SaturatedFatContent] 2.0 [CholesterolContent] 9.4 [SodiumContent] 307.6 [CarbohydrateContent] 25.8 [FiberContent] 0.8 [SugarContent] 0.1 [ProteinContent] 4.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Sift baking powder, salt and flour together. Mix in butter with the tips of your fingers. Add the milk and beat to a soft dough. Drop by tablespoonsful about 1\" apart onto a greased baking sheet. Bake for 12 to 15 minutes in a preheated 450º oven.
[Name] Melting Moments [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-11-30T10:02:00Z [Description] These are another family favorite cookie. We usually make a batch of frosting with red and a batch with green. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/07/6/picmyG2kl.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Christmas", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3/4", "1/3", "1", "3", "1", "1", "1"] [RecipeIngredientParts] ["butter", "cornstarch", "powdered sugar", "flour", "cream cheese", "powdered sugar", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 844.9 [FatContent] 53.8 [SaturatedFatContent] 33.9 [CholesterolContent] 145.4 [SodiumContent] 393.1 [CarbohydrateContent] 86.3 [FiberContent] 1.1 [SugarContent] 39.5 [ProteinContent] 5.4 [RecipeServings] nan [RecipeYield] 4 dozen [RecipeInstructions] Cream butter, add cornstarch powdered sugar and flour. Mix well. Form into 1-inch balls. Bake at 350°F for 10-12 minutes, cool. Frost with your favorite frosting recipe. We usually do half a batch or pink, and half a batch of light green.
[Name] Champagne Chicken - Stegt Kylling med Champagne [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT2H10M [PrepTime] PT10M [TotalTime] PT2H20M [DatePublished] 2001-11-30T10:02:00Z [Description] Make and share this Champagne Chicken - Stegt Kylling med Champagne recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Meat", "Danish", "Scandinavian", "European", "Very Low Carbs", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", NA, NA, NA, "6", "1", "1"] [RecipeIngredientParts] ["roasting chickens", "salt", "pepper", "prepared stuffing", "butter"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 662.4 [FatContent] 52.7 [SaturatedFatContent] 21.2 [CholesterolContent] 216.5 [SodiumContent] 237.1 [CarbohydrateContent] 1.7 [FiberContent] 0.0 [SugarContent] 0.3 [ProteinContent] 38.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Clean and wash the chicken inside and out.", "Mix salt and pepper to taste and rub over fowl.", "Stuff with your favorite dressing.", "Melt the butter in a roasting pan and brown the fowl on top of the stove.", "Add champagne, cover and roast in a preheated 350º oven 20 minutes per pound, or until tender.", "Remove chicken from roaster, add the cream to juices in the pan and cook, stirring frequently, for 10 minutes.", "Season with additional salt and pepper if necessary.", "Carve the fowl and serve the sauce over individual portions." ]
[Name] Incredibly Simple Fudge [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-11-30T10:18:00Z [Description] This is so simple, but when you start getting raves about it don't confess how easy it was to make this heavenly treat! [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Lunch/Snacks", "Kid Friendly", "Kosher", "Free Of...", "High In...", "Christmas", "Hanukkah", "Microwave", "< 15 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "300", "1"] [RecipeIngredientParts] ["sweetened condensed milk", "dark chocolate", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 138.9 [FatContent] 9.6 [SaturatedFatContent] 5.9 [CholesterolContent] 6.8 [SodiumContent] 28.8 [CarbohydrateContent] 15.3 [FiberContent] 2.5 [SugarContent] 10.9 [ProteinContent] 3.5 [RecipeServings] nan [RecipeYield] 20 pieces [RecipeInstructions] Break the chocolate into pieces and melt together with the milk. This can either be done in the top of a double boiler or in the microwave. Stir until smooth. Add the vanilla and stir again. Spray an 8 x 8 inch pan with vegetable oil spray. Pour in the fudge and smooth over the top. Don't forget to lick the bowl! Chill the the refrigerator for about two hours. Cut into squares.
[Name] Sheet Cake Icing [AuthorId] 20591 [AuthorName] Virginia [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2001-11-30T10:18:00Z [Description] Make and share this Sheet Cake Icing recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Kid Friendly", "Potluck", "< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1/2 - 1", "4", "6", "1", "1", "1"] [RecipeIngredientParts] ["butter", "cocoa powder", "sweet milk", "powdered sugar", "vanilla", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 156.4 [FatContent] 8.1 [SaturatedFatContent] 3.2 [CholesterolContent] 12.7 [SodiumContent] 37.6 [CarbohydrateContent] 21.1 [FiberContent] 0.7 [SugarContent] 20.0 [ProteinContent] 1.4 [RecipeServings] 24.0 [RecipeYield] 1 sheet cake [RecipeInstructions] In saucepan melt butter and add cocoa and milk. Melt altogether and bring to boil. Remove from heat. Add powdered sugar, vanilla and pecans. Stir well. Spread on cake while still warm.
[Name] pepperoni biscuits [AuthorId] 25059 [AuthorName] annie2 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-11-30T10:18:00Z [Description] I discovered this recipe two years ago. It's great for brunch on lazy weekends when you can sleep late. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Kid Friendly", "Winter", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "1/2", "1/4", "1/3", "1/2", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "cream of tartar", "salt", "dry mustard", "butter flavor shortening", "buttermilk"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 156.2 [FatContent] 7.2 [SaturatedFatContent] 1.8 [CholesterolContent] 0.2 [SodiumContent] 232.3 [CarbohydrateContent] 20.0 [FiberContent] 0.7 [SugarContent] 0.4 [ProteinContent] 2.8 [RecipeServings] nan [RecipeYield] 10 biscuits [RecipeInstructions] Combine first 6 ingredients (flour through red pepper]. Cut in shortening with pastry blender until mixture is crumbly. Stir in pepperoni. Add milk stirring until moist. Turn dough onto lightly floured surface and knead a few times. Roll out dough and cut with biscuit cutter. Place on lightly greased baking sheet. Bake at 425 for 13 to 15 minutes. Serve with a bowl of hot cheddar cheese soup. Delicious!
[Name] Double Chocolate Almond Biscotti [AuthorId] 20160 [AuthorName] LeeAnn [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-11-30T10:18:00Z [Description] Make and share this Double Chocolate Almond Biscotti recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Nuts", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "4", "1/2", "1 3/4", "1 1/2", "1/2", "2", "1", "1", "1"] [RecipeIngredientParts] ["butter", "flour", "baking powder", "salt", "eggs", "sugar", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 158.9 [FatContent] 8.9 [SaturatedFatContent] 4.3 [CholesterolContent] 25.7 [SodiumContent] 112.3 [CarbohydrateContent] 18.7 [FiberContent] 1.9 [SugarContent] 8.6 [ProteinContent] 3.3 [RecipeServings] 24.0 [RecipeYield] 2 dozen [RecipeInstructions] Heat oven to 350. Melt butter and chocolate in double boiler or microwave. Stir until smooth. Sift together cocoa, flour, baking powder and salt. In electric mixer, beat sugar and eggs on low speed. Add chocolate mixture, flour mixture and vanilla. Stir in nuts. Dough will be soft. Turn dough onto lightly floured surface. Form two 9\" long by 3 ½\" wide logs on baking sheet. Bake 30 minutes until dough sets. Cool 15 minutes. Reduce heat to 275. Slice dough diagonally into ½\" pieces. Place cut side down on baking sheet. Bake 20 minutes. Turn over, bake 20 minutes. Cool on wire rack.
[Name] Family Barbecued Chicken [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT1H10M [PrepTime] PT40M [TotalTime] PT1H50M [DatePublished] 2001-11-30T10:18:00Z [Description] Make and share this Family Barbecued Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight", "Broil/Grill", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "1", "1/3", "1/4", "1/4", "1", "1 1/2", "1", "1"] [RecipeIngredientParts] ["chicken pieces", "tarragon vinegar", "sugar", "ketchup", "Worcestershire sauce", "dry mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 860.5 [FatContent] 70.9 [SaturatedFatContent] 14.9 [CholesterolContent] 172.5 [SodiumContent] 300.9 [CarbohydrateContent] 11.7 [FiberContent] 0.1 [SugarContent] 10.9 [ProteinContent] 43.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In large resealable plastic food storage bag, combine all ingredients except chicken; mix well. Remove 1/2 cup marinade for basting. Add chicken; seal bag. Marinate in refrigerator at least 30 minutes. Remove chicken; discard used marinade. To partially cook chicken, place in 13X9-inch baking dish. Bake in 350°F oven 45 minutes. Then, grill or broil chicken 15 to 25 minutes depending on size of piece, turning once and basting often with additional 1/2 cup marinade. Chicken is done when no longer pink in center and juices run clear when cut. Do not baste during last 5 minutes of cooking. Discard any remaining marinade.
[Name] Three Layer Orange Jello Salad [AuthorId] 20591 [AuthorName] Virginia [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 2001-11-30T10:18:00Z [Description] Make and share this Three Layer Orange Jello Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Gelatin [Keywords] ["Dessert", "Pineapple", "Tropical Fruits", "Fruit", "Kid Friendly", "Potluck", "Christmas", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "3/4", "2", "2", "1", "1"] [RecipeIngredientParts] ["crushed pineapple", "cream cheese", "Cool Whip", "sugar", "flour", "eggs", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 169.5 [FatContent] 7.5 [SaturatedFatContent] 4.4 [CholesterolContent] 56.0 [SodiumContent] 101.1 [CarbohydrateContent] 23.2 [FiberContent] 0.1 [SugarContent] 20.8 [ProteinContent] 3.2 [RecipeServings] 12.0 [RecipeYield] 1 salad [RecipeInstructions] Make jello according to package directions minus 1/4 cup water. add pineapple pour in 9x13 glass pan. Put in fridge til set. Next mix softened cream cheese and Cool Whip. Spread over Jello Put back in fridge. Mix sugar and flour-add eggs lemon juice and 1 cup pineapple juice. Cook til thickened, COOL spread over Cool Whip layer. Store in fridge.
[Name] Ghetto Nachos [AuthorId] 25049 [AuthorName] Tom14344 [CookTime] PT2M [PrepTime] PT2M [TotalTime] PT4M [DatePublished] 2001-11-30T10:18:00Z [Description] Don't let the name fool you, these nachos are actually quite good. My old roommate and I invented this recipe as a result of boredom, hunger and economic reasons (which is where the name comes from). We used to make this when we were watching a movie and didn't want to stop the movie to go cook something. I still make ghetto nachos from time to time if I'm in a hurry or I'm strapp [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Cheese", "Black Beans", "Beans", "Tex Mex", "Southwestern U.S.", "Microwave", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "2"] [RecipeIngredientParts] ["black beans", "cheddar cheese", "tortilla chips"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 227.7 [FatContent] 18.7 [SaturatedFatContent] 11.9 [CholesterolContent] 59.3 [SodiumContent] 350.9 [CarbohydrateContent] 0.7 [FiberContent] 0.0 [SugarContent] 0.3 [ProteinContent] 14.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a microwave safe dish (bowl preferred], place a thin layer of the chips. Add a layer of the black beans and some cheese. Repeat steps 1 and 2 again. Top with extra cheese. Pop in microwave on highest power setting for about a minute and a half. If your microwave doesn't have a rotating plate in it, rotate bowl by hand every 45 seconds and increase cooking time to 2.5 minutes. Top with your favorite salsa and sour cream.
[Name] Almond Rusks - Mandelskorpor [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-11-30T10:18:00Z [Description] Make and share this Almond Rusks - Mandelskorpor recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Danish", "Scandinavian", "European", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "7", "3", "3", "1", NA] [RecipeIngredientParts] ["eggs", "brown sugar", "butter", "flour", "baking powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 400.6 [FatContent] 13.4 [SaturatedFatContent] 7.0 [CholesterolContent] 79.6 [SodiumContent] 156.6 [CarbohydrateContent] 63.4 [FiberContent] 1.6 [SugarContent] 26.8 [ProteinContent] 7.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Beat eggs and sugar together until light. Add the creamed butter and the almonds. Sift dry ingredients and add a little at a time to first mixture, beating well after each addition. Spread the dough 1½ inches thick on a lightly buttered baking sheet. Bake in a preheated 375º oven 15 minutes. Remove from baking sheet and cut rusk diagonally into pieces ¾ inch thick. Cool.
[Name] Almond Bread - Mandelbrod [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-11-30T10:18:00Z [Description] Make and share this Almond Bread - Mandelbrod recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Danish", "Scandinavian", "European", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "2", "1 1/2", "1/2"] [RecipeIngredientParts] ["eggs", "sugar", "baking powder", "flour"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 1715.9 [FatContent] 53.5 [SaturatedFatContent] 7.8 [CholesterolContent] 634.5 [SodiumContent] 960.2 [CarbohydrateContent] 260.9 [FiberContent] 12.6 [SugarContent] 105.2 [ProteinContent] 54.1 [RecipeServings] nan [RecipeYield] 1 Loaf [RecipeInstructions] Add sugar to the beaten eggs and beat until very thick. Add sifted flour with the baking powder. Blend in the chopped almonds and mix well. Place in a greased loaf pan and bake 45 minutes in a preheated moderate oven (375º]. Frost with a powdered-sugar glaze if so desired.
[Name] Bergen Easter Chicken [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2001-11-30T10:18:00Z [Description] Make and share this Bergen Easter Chicken 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/15/08/7/uzgL5JzQRqkHZiYt63WR_IMG_2946.JPG" [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Cheese", "Meat", "Scandinavian", "European", "Very Low Carbs", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1/2", "2", "1", "1/4", "1/4", "1/2", "4", NA] [RecipeIngredientParts] ["chicken", "salt", "white pepper", "butter", "chicken broth", "sherry wine", "fresh parsley", "cheddar cheese", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 818.9 [FatContent] 62.2 [SaturatedFatContent] 25.0 [CholesterolContent] 272.8 [SodiumContent] 997.9 [CarbohydrateContent] 1.8 [FiberContent] 0.2 [SugarContent] 0.4 [ProteinContent] 57.9 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Remove skin from chicken; rub with salt and pepper. Place chicken in large skillet with melted butter. Brown on all sides. Pour broth over browned chicken. Add sherry. Cover, reduce heat to low. Simmer 35 to 45 minutes or until chicken is tender. Use slotted spoon to place cooked chicken on a platter, keep warm. Add ¼ cup chopped parsley and cream to drippings in pan. Simmer, cook and stir sauce until about 1 cup remains and has a glazed appearance. Stir in cheese only until melted. Pour sauce over chicken. Garnish.
[Name] Easy Fruit Cobbler [AuthorId] 20591 [AuthorName] Virginia [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-11-30T10:18:00Z [Description] Make and share this Easy Fruit Cobbler recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Potluck", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1 1/2", "3/4", "2", "3/4"] [RecipeIngredientParts] ["butter", "sugar", "flour", "baking powder", "milk", "sugar"] [AggregatedRating] 3.5 [ReviewCount] 5.0 [Calories] 343.0 [FatContent] 12.5 [SaturatedFatContent] 7.8 [CholesterolContent] 33.7 [SodiumContent] 161.3 [CarbohydrateContent] 56.9 [FiberContent] 0.4 [SugarContent] 43.8 [ProteinContent] 2.5 [RecipeServings] 8.0 [RecipeYield] 1 cobbler [RecipeInstructions] READ DIRECTIONS BEFORE YOU BEGIN MIXING. Preheat oven to 350F degrees. Put 1/2 cup butter in small flat baking dish (2 qt. baking dish] and put in oven to melt butter. Remove dish from oven. Mix 1 cup sugar, flour, baking powder and milk. Pour into melted butter--DO NOT STIR. Pour 2 cups fruit on top and sprinkle with 3/4 cup sugar--DO NOT STIR--. Bake 35 to 45 minutes.
[Name] Candy Canes [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT40M [PrepTime] PT40M [TotalTime] PT1H20M [DatePublished] 2001-11-30T10:18:00Z [Description] These are my favorite cookie ever, but they take a little time and patients to roll out and shape each cookie. My sister's instructions are to "keep them fresh in a tightly sealed container, because it's a lot of work you don't want ruined by the humidity!" Thanks for that Jenna. I don't know how long she wants them to last, I'll settle for eating them.... [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Christmas", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3 1/2", "1 1/4", "1", "1", "1/4", "1", "1/2", "1/4"] [RecipeIngredientParts] ["flour", "butter", "sugar", "vanilla", "salt", "egg"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 997.7 [FatContent] 53.2 [SaturatedFatContent] 32.9 [CholesterolContent] 182.6 [SodiumContent] 510.0 [CarbohydrateContent] 118.9 [FiberContent] 2.6 [SugarContent] 44.9 [ProteinContent] 12.0 [RecipeServings] nan [RecipeYield] 4 1/2 dozen [RecipeInstructions] Measure first 6 ingredients into large bowl with mixer on low speed, beat until well blended, scraping bowl. Set aside half of dough. Into remaining dough add the red food coloring and the peppermint extract, knead in until well blended. On lightly flowered surface, roll 1 tsp of white dough into a 4\" rope, repeat with red dough. Place ropes side by side and gently twist and curve to make a candy cane. Bake 10 minutes at 375F degrees.
[Name] Cauliflower and Lettuce Salad [AuthorId] 20591 [AuthorName] Virginia [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-11-30T10:18:00Z [Description] Make and share this Cauliflower and Lettuce Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "Potluck", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "1/2", "1/2"] [RecipeIngredientParts] ["bacon", "romaine lettuce", "onion", "cauliflower", "Miracle Whip", "sugar", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 370.2 [FatContent] 27.7 [SaturatedFatContent] 9.7 [CholesterolContent] 44.1 [SodiumContent] 596.4 [CarbohydrateContent] 20.4 [FiberContent] 3.6 [SugarContent] 15.6 [ProteinContent] 11.4 [RecipeServings] 8.0 [RecipeYield] 1 salad [RecipeInstructions] To crumble the bacon put it into a small ziplock bag and put in fridge after 10 minutes take it out and crush it still in bag, works well. Put lettuce onion and cauliflower into large salad bowl put bacon on top. Mix three ingredients for dressing. Pour over salad when ready to eat.
[Name] Russian Tea Cakes [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-11-30T10:18:00Z [Description] These are the cookies that must be made at Christmas at my house. If these are the only cookies made, so be it, but they must be made. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Nuts", "Russian", "European", "Christmas", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "2", "1/2", NA] [RecipeIngredientParts] ["butter", "vanilla", "flour", "water", "pecans", "sugar", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 742.5 [FatContent] 57.2 [SaturatedFatContent] 21.7 [CholesterolContent] 81.3 [SodiumContent] 219.0 [CarbohydrateContent] 53.7 [FiberContent] 4.6 [SugarContent] 18.4 [ProteinContent] 8.0 [RecipeServings] nan [RecipeYield] 6 dozen [RecipeInstructions] Cream butter and sugar, add remaining ingredients, except for powdered sugar. Roll into balls, small, about a\"quarter\" in diameter. Bake for 5 minutes on 275F, then 20 minutes at 350F degrees. Roll in powdered sugar while still hot, we usually do 2-3 coatings of sugar.
[Name] Susans' Pecan Pie [AuthorId] 20591 [AuthorName] Virginia [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-11-30T10:18:00Z [Description] My friend Susan gave me this recipe when our kids were babies. She now has 5 grandchildren and I have 4. Time flies! [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "Kid Friendly", "Potluck", "Christmas", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "3", "1", "1", "4"] [RecipeIngredientParts] ["white sugar", "vanilla", "salt", "eggs", "pecans", "butter"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 565.5 [FatContent] 30.2 [SaturatedFatContent] 9.0 [CholesterolContent] 126.1 [SodiumContent] 648.3 [CarbohydrateContent] 73.5 [FiberContent] 1.9 [SugarContent] 33.8 [ProteinContent] 5.8 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] Mix karo, sugar,vanilla, butter,salt and eggs with mixer til blended fold in pecans. Pour in pie shell. Bake 1 hour at 350 degrees.
[Name] Danish Sourdough Bread - Dansk Surdejg [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-11-30T10:18:00Z [Description] Make and share this Danish Sourdough Bread - Dansk Surdejg recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Danish", "Scandinavian", "European", "Healthy", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "1/2", "1", "1", "1/4", "2", NA] [RecipeIngredientParts] ["flour", "water", "flour", "water", "dry yeast", "salt", "sugar", "salt", "baking soda", "eggs", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 158.1 [FatContent] 1.4 [SaturatedFatContent] 0.4 [CholesterolContent] 42.3 [SodiumContent] 179.3 [CarbohydrateContent] 30.2 [FiberContent] 1.2 [SugarContent] 1.4 [ProteinContent] 5.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Put 1 cup of flour and 1 cup of warm water into a stone crock or earthenware bowl or glass jar and let stand at room temperature.", "Take a look at the mixture every day to check for the bubbling which means that fermentation has begun.", "This usually takes about ten days but could happen faster if your kitchen is very warm.", "When fermentation is well under way, take off a small amount of the clear liquid which has formed on top.", "Measure the quantity of liquid you have.", "Mix an equal quantity of half flour and half water.", "Combine with the starter liquid and return to the crock.", "Add the flour, water, yeast, salt and sugar to the starter in the crock and let stand for at least 12 hours, or until it begins to bubble again.", "Let stand, covered, for 18 hours more.", "There should be a faint sour odor from the crock.", "10 hours before you want to have fresh loaves of bread on the table, take 2/3 of the dough from the crock and put into a large mixing bowl.", "Add the salt and soda to the starter right out of the crock.", "Beat.", "Add the eggs and beat very well.", "(Taste the dough now. You don't want it too sour. This is a hard term to define, but your own taste buds are probably your best guide. If it's unpleasantly sour, add a pinch more of soda and beat well.] Add enough flour to make a stiff dough.", "Fold over and over, kneading as it is turned and folded.", "If the dough gets too stiff, add a little syrup or a small amount of melted butter.", "The dough should be so stiff you can hardly stir it before you shape it.", "Mold into shapes and put in greased small bread pans.", "Cover and let rise.", "Turn loaves onto a floured board and knead well.", "Shape again into loaves and fill the same pans, no more than half full this time.", "Let rise again, until the pans are full.", "Bake in a preheated hot oven (400º] for about 1 hour.", "When loaves slip from the sides of the pan the bread is done.", "Remove from the oven and tip out on the board.", "Brush tops with melted butter.", "Slice very thin and try it with fresh sweet butter and homemade jam for a special treat.", "If you like sourdough bread and rolls (always best when they're very fresh], you'll find this superior to the finest commercial French and Italian sourdough bread available.", "Making the starter takes time and patience, but remember that you only have to do this once.", "Put aside one-third of your starter dough after avery baking.", "Start again with Step Three when you want to make bread again.", "If you bake every week, the starter dough can be kept at room temperature.", "Otherwise, store it in your refrigerator and remove it a day before you want to use it." ]
[Name] Cranberry Sweet and Sour Chicken [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-11-30T10:18:00Z [Description] Quick and easy meal when your in a hurry. I know the idea of cranberries and BBQ sauce together does not sound very good but these 2 flavors really do compliment each other in this recipe. I have also used pork when making this dish. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Pineapple", "Pork", "Poultry", "Tropical Fruits", "Fruit", "Meat", "Chinese", "Asian", "Healthy", "< 30 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/4", "1", "1", "1/2", "1", "1", NA] [RecipeIngredientParts] ["boneless skinless chicken breasts", "salt", "pepper", "pineapple tidbits", "cornstarch", "barbecue sauce", "whole berry cranberry sauce", "green pepper", "rice"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 304.9 [FatContent] 4.9 [SaturatedFatContent] 1.0 [CholesterolContent] 96.8 [SodiumContent] 560.2 [CarbohydrateContent] 31.9 [FiberContent] 1.5 [SugarContent] 27.1 [ProteinContent] 32.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine pineapple liquid and cornstarch. Stir in sauces and set aside. Heat oil in a large fry pan over high heat. Add chicken, salt, and pepper. Stir-fry until no longer pink. Add peppers and pineapple tidbits. stir fry 2 minutes longer. Stir the cornstarch mixture and add to chicken. Cook and stir constantly, over med heat until thickened. Server over rice or chow mien noodles.
[Name] Bavarian Roast and Pasta [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2001-11-30T10:18:00Z [Description] Very tender pot roast done on the stove top instead of the oven. I like the gravy with the pasta. I serve with hot cooked carrots mixed with sauted mushrooms. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1", "3/4", "1 1/4", "3", "2", "1", "2", "1", "1/2", "1/2", "1", NA, NA] [RecipeIngredientParts] ["boneless beef chuck roast", "onion", "tomato sauce", "beef broth", "water", "sugar", "vinegar", "salt", "cinnamon", "ground ginger", "pepper", "bay leaf", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 268.1 [FatContent] 12.1 [SaturatedFatContent] 4.7 [CholesterolContent] 105.6 [SodiumContent] 1218.2 [CarbohydrateContent] 5.8 [FiberContent] 1.1 [SugarContent] 3.6 [ProteinContent] 34.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown meat in oil in a large pot. Combine all other ingredients except cornstarch together; pour over meat. Bring to boil; reduce heat, cover and simmer 2 1/2 to 3 hours or until meat is tender. Remove meat from pan; discard bay leaf. Thicken juices with the cornstarch and water if desired. Serve meat and gravy over hot egg noodles.
[Name] Mexican 'pie' [AuthorId] 25059 [AuthorName] annie2 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-11-30T10:18:00Z [Description] Make and share this Mexican 'pie' recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Meat", "Tex Mex", "Southwestern U.S.", "Mexican", "Kid Friendly", "Spicy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 - 1 1/2", "1", "1", "1", "1/2", "1/2", "1", "1", "1 1/2", "1/2", NA, NA] [RecipeIngredientParts] ["ground beef", "Mexican-style tomatoes", "Spanish rice", "onion", "ground cumin", "garlic", "tortilla chips", "cheddar cheese", "black olives", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1021.6 [FatContent] 56.1 [SaturatedFatContent] 18.7 [CholesterolContent] 130.7 [SodiumContent] 1628.0 [CarbohydrateContent] 86.4 [FiberContent] 11.8 [SugarContent] 2.3 [ProteinContent] 46.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350°F.", "Brown ground beef and onion, drain fat.", "Add rice, tomatoes, cumin, garlic, salt and pepper.", "Cook 10 minutes.", "Lightly crush enough tortilla chips to cover bottom of lightly greased casserole dish.", "Spread refried beans over crushed chips.", "Layer meat mixture over beans.", "Top with black olives and cheese.", "Bake for 20 minutes or until thoroughly heated and cheese is melted.", "Serve with remaining chips for dipping.", "Serve with sour cream on the side, if desired." ]
[Name] Fruit Smoothies [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-11-30T10:18:00Z [Description] Make and share this Fruit Smoothies recipe from Food.com. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "Breakfast", "Lunch/Snacks", "Fruit", "Healthy", "Kid Friendly", "< 15 Mins", "No Cook"] [RecipeIngredientQuantities] ["14", "8", "1", "1", "8", "2", "1", NA] [RecipeIngredientParts] ["sweetened condensed milk", "plain yogurt", "banana", "strawberry", "lemon juice", "fresh strawberries"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 340.7 [FatContent] 8.7 [SaturatedFatContent] 5.4 [CholesterolContent] 33.4 [SodiumContent] 124.9 [CarbohydrateContent] 60.0 [FiberContent] 1.5 [SugarContent] 56.0 [ProteinContent] 8.6 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Chill condensed milk. In blender container, combine milk, yogurt, banana, whole strawberries, pineapple with its juice and lemon juice; cover and blend until smooth. With blender running, gradually add ice cubes, blending until smooth. Garnish with halved strawberries if desired. Serve immediately. VARIATIONS-----------------. Peach Smoothies: Omit strawberries and pineapple. Add 2 cups frozen or fresh sliced peaches. Proceed as above. Key Lime Smoothies: Omit strawberries, pineapple and lemon juice. Add 1/3 cup lime juice. Proceed as above. Tint with green food coloring if desired. Garnish as desired.
[Name] Easy Cracker Candy [AuthorId] 22510 [AuthorName] Sherie [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-11-30T10:18:00Z [Description] Make and share this Easy Cracker Candy 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/15/09/8/picjL9aGE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/09/8/picObbkEE.jpg"] [RecipeCategory] Candy [Keywords] ["Dessert", "Lunch/Snacks", "Mexican", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["40", "1/2", "1", "2", "1"] [RecipeIngredientParts] ["butter", "light brown sugar", "dark brown sugar", "chocolate chips", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 29.0 [Calories] 157.0 [FatContent] 8.5 [SaturatedFatContent] 5.0 [CholesterolContent] 10.2 [SodiumContent] 93.7 [CarbohydrateContent] 21.7 [FiberContent] 1.0 [SugarContent] 16.6 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 24 candies [RecipeInstructions] Preheat oven to 400°F. Place the crackers side by side in a foil-lined jelly-roll pan (I spray the foil with non-stick spray]. Combine the butter and brown sugar in saucepan. Bring to a boil, stirring constantly. Cook for 3 minutes. Pour the mixture over the crackers. Bake 5 minutes. Sprinkle the chocolate chips over the baked crackers. Let stand 5 minutes then spread the melted chocolate over the top. Sprinkle with nuts if desired. Chill in the refrigerator until set. Invert onto a flat surface; remove the foil and break into pieces. Store, covered in an airtight container in refrigerator. Note: You can skip the chocolate chips- it's still delicious.
[Name] Bigjay's Caribbean Rub [AuthorId] 22720 [AuthorName] Xexe383 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-11-30T10:25:00Z [Description] Make and share this Bigjay's Caribbean Rub recipe from Food.com. [Images] character(0) [RecipeCategory] Caribbean [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "4", "4", "4", "2"] [RecipeIngredientParts] ["brown sugar", "dried thyme", "allspice", "onion powder", "nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 40.7 [FatContent] 0.3 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 4.8 [CarbohydrateContent] 10.0 [FiberContent] 0.5 [SugarContent] 8.4 [ProteinContent] 0.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients. Put into bag, date, and seal.
[Name] Jason's Pumpkin Bread [AuthorId] 22720 [AuthorName] Xexe383 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-11-30T10:25:00Z [Description] I make this recipe every year for my friends and family. It is a great bread to eat while relaxing and drinking a hot beverage. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Healthy", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1/4", "1/4", "1/4", "1/8", "1", "1/2", "2", "1/3", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "brown sugar", "baking powder", "cinnamon", "salt", "baking soda", "nutmeg", "ginger", "pumpkin puree", "eggs", "shortening", "walnuts"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 326.2 [FatContent] 10.6 [SaturatedFatContent] 2.9 [CholesterolContent] 54.4 [SodiumContent] 283.4 [CarbohydrateContent] 53.0 [FiberContent] 1.1 [SugarContent] 27.7 [ProteinContent] 5.5 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Preheat oven to 350°F. In a large mixing bowl combine 1 cup flour, brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg and ginger. in the same bowl add pumpkin, milk, eggs and shortening. Mix until blended add the other cup of flour and mix until blended. If you are using walnuts fold them in now. Put the bread mis in a 9-inch loaf pan. Bake at 350°F degrees for an hour or until a fork inserted into the middle comes out clean.
[Name] Weeknight Pizza Burgers [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-11-30T10:25:00Z [Description] Make and share this Weeknight Pizza Burgers 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/15/10/1/picg6bhEK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/10/1/picIZLUoT.jpg"] [RecipeCategory] Pork [Keywords] ["Cheese", "Fruit", "Meat", "Kid Friendly", "< 60 Mins", "Freezer", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", NA, NA, NA, NA, "4"] [RecipeIngredientParts] ["lean ground beef", "mozzarella cheese", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 20.0 [Calories] 349.3 [FatContent] 17.8 [SaturatedFatContent] 8.6 [CholesterolContent] 80.3 [SodiumContent] 502.3 [CarbohydrateContent] 18.6 [FiberContent] 1.4 [SugarContent] 2.9 [ProteinContent] 27.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Thinly slice cheese.", "Make patties out of the hamburger.", "Season with salts and pepper to taste.", "Fry or grill burgers until mostly done.", "Empty the sauce into a large fry pan or sauce pan.", "Add the mostly cooked burgers to the sauce and simmer for 10 minutes or until done.", "Place pepperoni and a couple slices of mozzarella on top of the burgers and cover for 2 minutes or until the cheese is melted.", "While burgers simmer, lightly butter or oil 4 buns; toast them on the grill.", "Serve on buns with a little sauce." ]
[Name] Best Eggnog Cake [AuthorId] 16758 [AuthorName] sheila [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-11-30T10:25:00Z [Description] Make and share this Best Eggnog Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Christmas", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1/4", "3", "2", "1/4", "1", "1", "1 1/2", NA] [RecipeIngredientParts] ["eggs", "rum", "ground nutmeg", "cream cheese", "confectioners' sugar"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 735.4 [FatContent] 28.5 [SaturatedFatContent] 10.3 [CholesterolContent] 131.1 [SodiumContent] 547.5 [CarbohydrateContent] 111.7 [FiberContent] 0.7 [SugarContent] 86.1 [ProteinContent] 8.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["For cake: Preheat oven to 350°F.", "In large bowl combine all ingredients; beat on medium speed for 3 minutes.", "Pour into 3 well-greased 8-inch round cake pans and bake for 20 minutes or when you stick knife in center it comes out clean. Cool 10 minutes, then remove from pan. Cool completely, then frost.", "For cream cheese frosting: In small bowl beat cheese until fluffy. Gradually beat in sugar. Add eggnog, 1/2 teaspoon at a time. Stir in food coloring to desired color. Fill and frost cake layers." ]
[Name] Irish Potatoes [AuthorId] 22720 [AuthorName] Xexe383 [CookTime] nan [PrepTime] PT35M [TotalTime] PT35M [DatePublished] 2001-11-30T10:26:00Z [Description] This is an easy recipe that the kids can help with!! Edit I entered the wrong amount of servings it was orignally 20. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Lunch/Snacks", "Low Protein", "St. Patrick's Day", "< 60 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["1/2 - 1", "1/2", "1", "4", "1/3", "1/3"] [RecipeIngredientParts] ["butter", "vanilla", "powdered 10x sugar", "cream cheese", "cinnamon", "sugar"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 95.3 [FatContent] 3.8 [SaturatedFatContent] 2.4 [CholesterolContent] 10.5 [SodiumContent] 28.7 [CarbohydrateContent] 15.8 [FiberContent] 0.6 [SugarContent] 14.6 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] 35 potatoes [RecipeInstructions] Cream the butter and cream cheese. Add the vanilla. Add the 10x sugar a little at a time. Knead by hand. Refrigerate. Form into small balls and roll into cinnamon, sugar. Enjoy!
[Name] Quick N' Easy Salmon Patties [AuthorId] 20076 [AuthorName] Rosemary Chapman [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2001-11-30T12:02:00Z [Description] I have used this recipe for many years and my family loves it, especially my husband. I think I got the recipe off of a crisco can when they still used paper wrapping on the cans. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Stove Top" [RecipeIngredientQuantities] ["1", "1", "1/3", "1/2", "1 1/2", "1 1/2"] [RecipeIngredientParts] ["pink salmon", "egg", "onion", "flour", "baking powder"] [AggregatedRating] 5.0 [ReviewCount] 34.0 [Calories] 905.7 [FatContent] 83.3 [SaturatedFatContent] 24.7 [CholesterolContent] 99.1 [SodiumContent] 240.5 [CarbohydrateContent] 13.7 [FiberContent] 0.7 [SugarContent] 0.7 [ProteinContent] 26.8 [RecipeServings] nan [RecipeYield] 8 patties,depending on size [RecipeInstructions] Drain salmon; set aside 2 TBSP of the juice. In a medium mixing bowl, mix salmon, egg and onion until sticky. Stir in flour. Add baking powder to salmon juice and stir into salmon mixture. (Don't mix baking powder and juice and add until you are ready to start cooking the patties, otherwise it will become flat]. Form into small patties and fry until golden brown (about 5 minutes] in hot crisco. Serve with tartar sauce (optional].
[Name] Pineapple Punch [AuthorId] 22720 [AuthorName] Xexe383 [CookTime] PT5M [PrepTime] PT40M [TotalTime] PT45M [DatePublished] 2001-11-30T12:02:00Z [Description] This recipe has been adapted from it's orignal due to it not being very popular. You can leave the rum out if you'd like. Make sure you grind the spices finely you don't want chunks of cloves as you are drinking this. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/10/5/picXDkmvF.jpg" [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Pineapple", "Tropical Fruits", "Fruit", "South American", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "Weeknight", "< 60 Mins"] [RecipeIngredientQuantities] ["46", "1", "3", "1 1/2", "1 1/2", "3/4", "1", "1"] [RecipeIngredientParts] ["water", "cinnamon sticks", "whole cloves", "whole allspice", "sugar", "coconut milk", "light rum"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 474.4 [FatContent] 6.3 [SaturatedFatContent] 5.4 [CholesterolContent] 0.0 [SodiumContent] 10.4 [CarbohydrateContent] 41.2 [FiberContent] 0.5 [SugarContent] 35.1 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix the pineapple, Coconut milk and water in a large pitcher. lightly toast the spices in a small skillet on very low heat. Just until you can smell them. Move the whole spices to a spice grinder or a coffee bean grinder. (NOTE: Do NOT use your coffee grinder to grind spices if you are going to use it again for coffee.The oils from the spices will ruin how your coffee tastes.]. Add the spices and sugar to the pineapple mixture and stir till combined. If this is going to be an adult punch you can add the rum now. If this is going to be a child friendly punch then serve it without the rum very cold.
[Name] Almond Cranberry Apricot Biscotti [AuthorId] 20160 [AuthorName] LeeAnn [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-11-30T12:03:00Z [Description] These started out with just almonds and the cranberries and dried apricots got worked in there somehow. They are really good. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1 3/4", "2", "1/3", "1/3", "1/3", "2", "3/4", "1/4", "2 1/2", "1"] [RecipeIngredientParts] ["flour", "baking powder", "dried cranberries", "eggs", "granulated sugar", "butter", "vanilla", "orange, rind of"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 94.2 [FatContent] 3.1 [SaturatedFatContent] 1.4 [CholesterolContent] 22.7 [SodiumContent] 50.1 [CarbohydrateContent] 14.9 [FiberContent] 0.6 [SugarContent] 7.4 [ProteinContent] 1.8 [RecipeServings] 24.0 [RecipeYield] 2 dozen [RecipeInstructions] Mix flour and baking powder together& set aside. In a separate bowl whisk together eggs, sugar, butter, vanilla and grated orange rind. Add almonds, cranberries and apricots. Add flour mixture to wet mixture. The dough will be sticky. Transfer onto a lightly floured work surface. Divide dough into two pieces. Flour your hands and roll one piece into a log almost the length of your cookie sheet. Place on the cookie sheet and flatten to about ½ an inch. Both logs should fit lengthwise on your cookie sheet. Bake at 350°F for 20 minutes. Remove from the oven and let rest 5 minutes. Transfer to a cutting board and cut diagonally into ¾\" slices. Stand cookies on their side and return to a 300 degree oven for 10 minutes. Remove from the oven and flip each cookie onto the other side. Bake another 10 minutes. Let cool on a rack. You can use 1 cup of dried fruit mixture in any amount of each that you choose; it doesn't have to be 1/3 of each.
[Name] Spicy & Sweet Pork Chop Steaks for Two [AuthorId] 21267 [AuthorName] Usako Yamakawa [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-11-30T13:15:00Z [Description] Very fast, and easy to make. My experimentation on a fast recipe. This recipe is something that I experimented with, and was shocked when I tasted it! My husband loves it! Great for junior chefs, and busy people! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/10/7/3y7Sxr5bSXya2nCLet1B_spicy-apricot-pork-chops-4695.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/10/7/KDqPs2MQdmJUqdZDwx3c_spicy-apricot-pork-chops-4651.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/10/7/0bDm8Er8TOCqEPlk7doJ_spicy-apricot-pork-chops-4689.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/10/7/uOS2AeaRFeDhebPAdv7O_spicy-apricot-pork-chops-4688.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/10/7/picV6ou1R.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/10/7/picEGU2E8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/10/7/picaVyKYv.jpg"] [RecipeCategory] Sauces [Keywords] ["Lunch/Snacks", "Pork", "Meat", "Healthy", "Kid Friendly", "Free Of...", "Spicy", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "3", "1/4", "2", "3", "1", "1", NA] [RecipeIngredientParts] ["boneless center cut pork chops", "water", "yellow onion", "garlic", "hot salsa", "season salt", "salt"] [AggregatedRating] 5.0 [ReviewCount] 22.0 [Calories] 409.7 [FatContent] 13.6 [SaturatedFatContent] 4.6 [CholesterolContent] 105.8 [SodiumContent] 855.4 [CarbohydrateContent] 31.5 [FiberContent] 2.6 [SugarContent] 17.6 [ProteinContent] 41.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Chop the onion, and the garlic if you are using fresh garlic and not the jarred minced version. In a bowl mix the water, onion, garlic, jam, salsa and salt together until well mixed. It's okay to taste it a little bit so that you can see if you need to add more of something, but don't over-do it! Next take out the pork. Leave the chops whole, but with a knife cut random areas so that the mix's juices that you made will go through the pork. In any cooking pot with a lid (that will allow you to put two pork chops into it]- throw the sauce into the pot. Place the pork chops also into the pot. With a spoon dig up some of the sauce in the pan and put some of it on the top of the pork chops. Turn your stove on with a medium to high heat, until the sauce starts to heat up. Then lower the heat enough (medium heat], and now cover, and allow to cook well, flipping it over every 8-10 minutes. Remember to keep putting the sauce on the sides of the pan on top of the pork every time you flip them over. Don't let the sauce burn into the bottom of the pot. When done, the sauce should not be too watery. Top with the sauce that you made to cook the pork with into a plate. Serve with rice! My husband loves this quick to make and cook dish! Note: If you want to add more pork for more people just increase the salsa and jam. And add the rest of the ingredients to your taste.
[Name] Godiva Pistachio Torte [AuthorId] 24126 [AuthorName] ruby rodriguez [CookTime] PT1H5M [PrepTime] PT30M [TotalTime] PT1H35M [DatePublished] 2001-11-30T13:15:00Z [Description] Make and share this Godiva Pistachio Torte recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Christmas", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "6", "3/4", "7", "1/2", "1", "1", "1/2", "3/4", "5", "1", "1/2", NA] [RecipeIngredientParts] ["unsalted pistachio nuts", "cake flour", "sugar", "cream of tartar", "salt", "rose water", "lemon, zest of", "heavy cream", "cognac", "pistachios"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 494.5 [FatContent] 30.9 [SaturatedFatContent] 12.7 [CholesterolContent] 189.2 [SodiumContent] 86.0 [CarbohydrateContent] 45.7 [FiberContent] 4.2 [SugarContent] 33.5 [ProteinContent] 12.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Make the torte--------------------. Preheat the oven to 300°F. Spread pistachios in a single layer in shallow-sided pan and toast for 12 to 15 minutes or until their skins begin to loosen. Make sure that the nuts don? t brown. Increase oven temperature to 325°F. Butter and flour 9-inch springform pan. Place toasted pistachios and flour in food processor and process until medium-fine. Set aside. Place egg yolks and half of the sugar in mixing bowl and beat until thick and light, using electric mixer at high speed. Transfer yolk mixture to a small bowl. Place egg whites, cream of tartar and salt in mixing bowl. Beat until the whites form soft peaks, using electric mixer at high speed. Gradually add remaining sugar and beat until stiff peaks form. Pour yolk mixture over beaten whites and sprinkle with rose water and grated zest. Sprinkle one-third of the pistachio mixture on top and gently fold until partially combined. Sprinkle in another third and fold partially again. Sprinkle in the remaining pistachio mixture and fold until evenly combined. Spread in prepared pan, mounding the batter in the center. Set the pan on the middle rack of the oven and bake for 45 to 50 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan on wire rack. Make the ganache--------------------. Heat cream in saucepan over medium heat until simmering. Remove from the heat and stir in chocolate until melted and smooth. Stir in Cognac and let cool. Assembly----------------------. Slice cooled torte in half and spread jam between the layers. Assemble layers and frost entire torte with ganache, smoothing the surface with an offset metal spatula. Garnish with sugared pistachios.
[Name] Smoked Salmon Tidbits [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-11-30T13:17:00Z [Description] Make and share this Smoked Salmon Tidbits recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Scandinavian", "European", "Very Low Carbs", "< 15 Mins", "For Large Groups", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "8", "1", NA, NA, NA, NA, "1"] [RecipeIngredientParts] ["smoked salmon", "cream cheese", "sour cream", "Tabasco sauce", "Worcestershire sauce", "fresh dill"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 54.1 [FatContent] 4.6 [SaturatedFatContent] 2.7 [CholesterolContent] 15.3 [SodiumContent] 122.8 [CarbohydrateContent] 0.3 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 3.0 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Chop/grind salmon fine; mash cheese and add to fish with sour cream/French dressing. Add 1- 2 drops Tabasco/Worcestershire sauce. Add seasonings. Form small patties 1\" diameter. Sprinkle with finely chopped dill.
[Name] Sauerbraten [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT3H [PrepTime] PT96H [TotalTime] PT99H [DatePublished] 2001-11-30T13:17:00Z [Description] The family really enjoys this at our Holiday dinners. Looks more labor intense then it is. Keep in mind that the prep time of 4 days + or - is in the meat marinating. I put the meat into a large zip-lock bag to marinate, also for easy clean up. [Images] character(0) [RecipeCategory] Meat [Keywords] ["German", "European", "Christmas", "Weeknight", "Stove Top"] [RecipeIngredientQuantities] ["3 1/2 - 4", "6", "1", "2", "2", "2", "1 1/2", "12", "12", "1", "2", "2", "12"] [RecipeIngredientParts] ["boneless beef chuck roast", "cloves", "boiling water", "bay leaves", "salt", "onions", "red wine vinegar", "peppercorns", "head of cabbage", "shortening", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 268.1 [FatContent] 10.9 [SaturatedFatContent] 4.3 [CholesterolContent] 87.3 [SodiumContent] 551.2 [CarbohydrateContent] 12.8 [FiberContent] 2.4 [SugarContent] 5.3 [ProteinContent] 29.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Wipe meat with damp cloth and place in a plastic container with a lid. Combine next 8 ingredients, and then pour over meat. Cover and let stand in the refrigerator 3 to 6 days. Turn meat twice a day with wooden spoons (never pierce meat with a fork]. Remove meat from marinade. Save marinade. Heat shortening in large skillet and brown meat slowly on both sides. Add marinade; cover and simmer 2 1/2 to 3 hours or until meat is thoroughly tender. I put it into a crock-pot and cook on low 6 to 8 hours. Don't over cook. Remove meat and onions and keep warm. Strain marinade and measure liquid. Add water to make 2 1/2 cups. Pour liquid back into a skillet and add cabbage wedges. Cover and simmer 10 minutes. Stir in gingersnaps and sugar into liquid with cabbage. Simmer 3 minutes or more to make gravy. Remove toothpicks and arrange cabbage wedges on a hot platter with the meat and onions. Serve gingersnap gravy alongside.
[Name] Creole Jambalaya [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT1H [PrepTime] PT1H [TotalTime] PT2H [DatePublished] 2001-11-30T13:18:00Z [Description] I found a version of this in reader's digest many years ago. I have since revised it to my own tastes so many times that I no longer even remember what the original recipe was anymore. I love it very spicy so I use extra hot sauce at the table. Tabasco is my preferred brand but Frank's isn't too bad. Just not as spicy but with very good flavor. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/11/1/pic5550A0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/11/1/picS3LCBT.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Rice", "Meat", "Cajun", "Creole", "Spicy", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/4", "2", "1/2", "1/2", "2", "2", "1", "1", "1/2", "2", "2", "1 1/2", "1/2", "3", "1/2"] [RecipeIngredientParts] ["yellow onion", "garlic clove", "green pepper", "celery", "bacon drippings", "parsley", "ham", "dried thyme", "bay leaves", "salt", "Tabasco sauce", "tomatoes", "tomato sauce", "water", "raw shrimp", "chicken", "Polish sausage"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 1093.4 [FatContent] 57.5 [SaturatedFatContent] 18.1 [CholesterolContent] 367.7 [SodiumContent] 2621.9 [CarbohydrateContent] 61.0 [FiberContent] 3.1 [SugarContent] 4.5 [ProteinContent] 77.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook onions, garlic, green pepper and celery in the bacon drippings or cooking oil until onion is browned. Add parsley, ham, thyme, and bay leaves; cook 5 minutes, stirring often. Add salt, hot sauce, tomatoes with juice, tomato sauce, and 2 cups of water; simmer 5 minutes. Add rice; reduce heat and simmer, covered for 30 minutes. Add shrimp and smoked sausage; cover and simmer 10 or 15 minutes longer or until rice is tender and liquid is absorbed. Season to taste with salt and more hot sauce. -------Chicken Jambalaya--------. Add chicken and polish sausage. When the onion-celery mix is done, finish as directed, omitting ham and shrimp.
[Name] Catalina French Dressing [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1M [PrepTime] PT10M [TotalTime] PT11M [DatePublished] 2001-11-30T13:21:00Z [Description] Make and share this Catalina French Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Southwestern U.S.", "European", "Low Protein", "Vegan", "Potluck", "Spicy", "< 15 Mins", "For Large Groups", "No Cook", "Refrigerator", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1 - 1 1/2", "3/4 - 1", "1 1/2 - 2", "1", NA, "1", "8", NA, NA] [RecipeIngredientParts] ["no-salt-added ketchup", "sugar", "red wine vinegar", "onion", "paprika", "Angostura low-sodium worcestershire sauce", "garlic powder", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 132.5 [FatContent] 10.9 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 2.3 [CarbohydrateContent] 9.0 [FiberContent] 0.1 [SugarContent] 8.6 [ProteinContent] 0.2 [RecipeServings] 30.0 [RecipeYield] 40 ounces [RecipeInstructions] Cut ingredients in half if the quantity is too much for you. Combine ingredients and blend thoroughly. Store in cruets or empty salad dressing bottles and keep refrigerated. Shake well before serving.

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