Split (1)

train · 523k rows

text stringlengths 165 61.8k
[Name] Italian-Spanish Rice Casserole Barbaja W. [AuthorId] 14987 [AuthorName] barbaja w. [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-11-30T13:23:00Z [Description] Italian Spanish Rice casserole uses up leftovers from other meals fast. Can microwave in a hurry. May make ahead then put in fridge with a lid to heat when you get ready. I threw it together when needed to use up leftovers [Images] character(0) [RecipeCategory] Grains [Keywords] ["Vegetable", "Spanish", "European", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Kid Friendly", "Potluck", "Winter", "Microwave", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] [NA, "0.5", "1", NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["rice", "lean hamburger", "fresh onions", "frozen corn", "bacon", "cheese"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 30.4 [FatContent] 1.7 [SaturatedFatContent] 0.7 [CholesterolContent] 10.8 [SodiumContent] 31.5 [CarbohydrateContent] 0.2 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 3.4 [RecipeServings] 6.0 [RecipeYield] 1 casserole [RecipeInstructions] ["Mix the rice and tomato sauce together place in a microwave safe casserole.", "Take the hamburger that is mixed with a little bacon drippings (this is ok because the hamburger was 90% lean].", "Layer the meat in next.", "Layer in the corn then layer the mushrooms.", "Then the corn then the bacon for flavor and decoration.", "Now the shredded cheese.", "Microwave on high 5 minutes or so until heated through and the cheese is melted.", "This sounds strange, so if you are a health nut remember that the hamburger was 90% lean and the bacon is for garnish so there is only a little (do not use bacon bits]. Did you know you can also add chili beans as a layer if you want. The 1/2 envelope of onion soup might be used to add flavor to the tomato sauce if the sauce is a variety that is boring or bland. Use a little and taste to see if you want to add more or use none if not needed." ]
[Name] Easy Pasta Primavera [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-11-30T13:24:00Z [Description] Make and share this Easy Pasta Primavera recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["European", "Healthy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1", "3/4", "2", "1/4", "1/4"] [RecipeIngredientParts] ["rotini pasta", "water", "Velveeta cheese", "reduced-fat milk", "garlic powder", "pepper"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 416.1 [FatContent] 13.6 [SaturatedFatContent] 8.3 [CholesterolContent] 45.2 [SodiumContent] 883.0 [CarbohydrateContent] 55.3 [FiberContent] 4.8 [SugarContent] 6.2 [ProteinContent] 18.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Bring pasta and water to boil in saucepan; simmer 10 minutes or until pasta is tender. Add vegetables, Velveeta Light, milk and seasonings. Stir until Velveeta Light is melted and mixture is thoroughly heated.
[Name] Crunchy & Chippy Peanut Butter Cookies [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2001-11-30T13:25:00Z [Description] Make and share this Crunchy & Chippy Peanut Butter Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Fruit", "Nuts", "Kid Friendly", "Christmas", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/4", "3/4", "1/2", "3", "1", "1", "1 3/4", "3/4", "3/4", "1", "1"] [RecipeIngredientParts] ["light brown sugar", "crunchy peanut butter", "Crisco shortening", "milk", "vanilla", "egg", "all-purpose flour", "baking soda", "salt", "peanuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 157.7 [FatContent] 9.2 [SaturatedFatContent] 2.4 [CholesterolContent] 6.0 [SodiumContent] 107.8 [CarbohydrateContent] 17.0 [FiberContent] 1.2 [SugarContent] 10.7 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] Heat oven to 375F degrees. Place sheets of foil on countertop for cooling cookies. Place brown sugar, peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg; beat just until blended. Combine flour, baking soda and salt. Add to shortening mixture; beat at low speed just until blended. Stir in miniature chocolate chips and peanuts. Drop dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheets. Flatten slightly with fingers. Bake one baking sheet at a time at 375°F for 7 to 8 minutes or until cookies are set and just beginning to brown. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
[Name] Family-Style Creamy Chicken and Noodles [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-11-30T13:26:00Z [Description] Make and share this Family-Style Creamy Chicken and Noodles recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Potluck", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["8", "4", "1", "1 1/2", "3/4", "1/2", "1/2", "1", "1/8", "1", "1/2"] [RecipeIngredientParts] ["water", "boneless skinless chicken breast", "onions", "celery", "salt", "dried thyme leaves", "bay leaf", "white pepper", "fat-free buttermilk"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 153.1 [FatContent] 1.5 [SaturatedFatContent] 0.4 [CholesterolContent] 65.8 [SodiumContent] 386.2 [CarbohydrateContent] 6.7 [FiberContent] 1.2 [SugarContent] 2.9 [ProteinContent] 26.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook pasta according to package directions, omitting salt. Drain; set aside. Meanwhile, bring water to a boil in Dutch oven over high heat. Add chicken breasts, onions, celery, salt, thyme, bay leaf and pepper. Return to a boil. Reduce heat to low; simmer, uncovered, 35 minutes. Remove chicken. Cut into 1/2-inch pieces; set aside. Increase heat to high. Return liquid in Dutch oven to a boil. Continue cooking until liquid and vegetables have reduced to 1 cup. Remove from heat; discard bay leaf. Whisk in soup and buttermilk until well-blended. Add chicken pieces and pasta; toss to blend. Sprinkle with parsley, if desired.
[Name] Crispy Seared Pork Chops [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2001-11-30T16:49:00Z [Description] Make and share this Crispy Seared Pork Chops 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/15/11/7/picS4UcV4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/11/7/01478217197.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/11/7/picfpFkZd.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "Scandinavian", "European", "Very Low Carbs", "High Protein", "High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] [NA, NA, "1", NA, "4"] [RecipeIngredientParts] ["egg", "shortening"] [AggregatedRating] 5.0 [ReviewCount] 69.0 [Calories] 237.4 [FatContent] 12.8 [SaturatedFatContent] 4.2 [CholesterolContent] 122.5 [SodiumContent] 84.8 [CarbohydrateContent] 0.1 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 28.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix salt and pepper with the bread crumbs. Whip egg lightly, turn the pork chops in egg, then in bread crumbs. Heat shortening in skillet, brown pork chops lightly on both sides, and place them in a shallow dish. Cool off the skillet with a little water (very little] and pour drippings over chops. Cover and bake in moderate oven, 325° to 350°F, about 45 minutes.
[Name] Pork Tenderloins [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT1H7M [PrepTime] PT5M [TotalTime] PT1H12M [DatePublished] 2001-11-30T16:49:00Z [Description] Make and share this Pork Tenderloins recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Fruit", "Meat", "Danish", "Scandinavian", "European", "Healthy", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["12", "2", NA, "1", "3/4", "1/4", "2", "1/4", "1/8"] [RecipeIngredientParts] ["dried prunes", "apple", "water", "water", "flour", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 273.0 [FatContent] 6.1 [SaturatedFatContent] 2.0 [CholesterolContent] 109.4 [SodiumContent] 186.4 [CarbohydrateContent] 18.3 [FiberContent] 2.2 [SugarContent] 10.4 [ProteinContent] 35.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Boil prunes in water 5 minutes. Drain, remove pits. Cut tenderloins lengthwise almost in half. Sprinkle cut sides with salt and pepper. Place half the prunes and apple down the center of each. Tie up with skewers and string. Roast in 325°F oven to internal temperature of 170° (1¼-1½ hours]. Remove pork to warm platter. Add ¾ cup water to pan, stir to loosen browned bits. Pour into 1 quart saucepan. Bring to a boil. Add ¼ cup water mixed with flour to drippings, heat to boiling, stirring constantly. Add salt and pepper. Boil, stir 1 minute. Cut pork in slices. Serve with gravy.
[Name] Lobscouse (Sailor's Beef Stew) - Skipper Labskovs [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT2H [PrepTime] PT5M [TotalTime] PT2H5M [DatePublished] 2001-11-30T16:49:00Z [Description] Make and share this Lobscouse (Sailor's Beef Stew) - Skipper Labskovs recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Lunch/Snacks", "Potato", "Vegetable", "Meat", "Danish", "Scandinavian", "European", "Potluck", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1 1/2", "3", "3", "3", "1", "12", "2", "6", "6", "3"] [RecipeIngredientParts] ["butter", "beef", "onions", "beer", "salt", "fresh ground black pepper", "bay leaves", "idaho potatoes", "butter", "green onion tops"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 1078.4 [FatContent] 88.7 [SaturatedFatContent] 38.5 [CholesterolContent] 132.7 [SodiumContent] 950.8 [CarbohydrateContent] 46.6 [FiberContent] 5.6 [SugarContent] 4.0 [ProteinContent] 16.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Brown meat and cook onions in the butter, stirring occasionally. Add stock, beer, bay leaves, salt and pepper. Cover and simmer for 20 minutes. Add potatoes and continue to simmer for 2 hours. Mash any remaining pieces of potato, so that you have a thick'gravy' with just a few pieces of potato. Serve in bowl with 1 tablespoon butter on top. Sprinkle with onion tops.
[Name] Plum Dumplings - Blommeboller [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-11-30T16:49:00Z [Description] Make and share this Plum Dumplings - Blommeboller 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/15/12/0/QXYOmnSiQcyaZccGwudF-DM.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Fruit", "Vegetable", "Scandinavian", "European", "Low Cholesterol", "Healthy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "5", "4", "2", "1", "4", "2", NA, "3/4", "3", NA, NA] [RecipeIngredientParts] ["potatoes", "flour", "sugar", "eggs", "salt", "butter", "plums", "butter", "sugar", "cinnamon"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 852.7 [FatContent] 17.5 [SaturatedFatContent] 9.4 [CholesterolContent] 106.1 [SodiumContent] 259.1 [CarbohydrateContent] 154.7 [FiberContent] 10.5 [SugarContent] 26.4 [ProteinContent] 20.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook and peel the potatoes. Mash in a large bowl. Add the flour, sugar, eggs, salt and melted butter and mix well to make a dough. Roll out quite thin and cut into rounds the diameter of a teacup. Remove pits from the plums and fill each cavity with a sugar cube. Place 1 filled plum in each round of dough and pinch edges together. Cook in lightly salted boiling water about 10 minutes. While the dumplings are cooking, mix the bread crumbs with the melted butter. When dumplings are cooked, drain and roll in bread-crumb mixture and then in sugar and cinnamon. These are a delicious accompaniment to either roast beef or roast pork.
[Name] Hash I - Biksemad [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-11-30T16:49:00Z [Description] Make and share this Hash I - Biksemad 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/15/12/1/gMDZfqqfS6GfIVxfbq5G_Austrian%20Hash_0002.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/12/1/picm2pEBR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/12/1/picmx0FOc.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Vegetable", "Meat", "Danish", "Scandinavian", "European", "Potluck", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "3", "3", "1/2", "1", "1/2"] [RecipeIngredientParts] ["beef", "potatoes", "onions", "butter", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 977.5 [FatContent] 95.6 [SaturatedFatContent] 43.0 [CholesterolContent] 152.5 [SodiumContent] 558.8 [CarbohydrateContent] 18.4 [FiberContent] 2.6 [SugarContent] 2.9 [ProteinContent] 11.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook main ingredients separately. Sauté each in butter, seasoning lightly; then stir together. Serve very hot.
[Name] Meatballs - Frikadeller [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-11-30T16:49:00Z [Description] Make and share this Meatballs - Frikadeller recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Danish", "Scandinavian", "European", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "6", "4", "6", "1", "1", "1/4", "1/2", "2"] [RecipeIngredientParts] ["boneless beef chuck roast", "butter", "flour", "milk", "salt", "pepper", "horseradish"] [AggregatedRating] nan [ReviewCount] nan [Calories] 525.9 [FatContent] 37.4 [SaturatedFatContent] 21.6 [CholesterolContent] 190.4 [SodiumContent] 731.5 [CarbohydrateContent] 12.9 [FiberContent] 0.7 [SugarContent] 1.1 [ProteinContent] 35.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Put the beef through a meat grinder 3 times.", "Add the butter, bread crumbs, flour, milk, salt and pepper.", "Mix well with your hands until well blended.", "Shape into small balls.", "Boil in salted water 15 minutes.", "These meat balls may be used as dumplings to be dropped into beef broth or soups or served with small boiled potatoes with horseradish sauce, as follows:", "HORSERADISH SAUCE:", "Whip cream until stiff.", "Beat in grated horseradish.", "If you prefer a heated sauce for the meat balls, prepare your favorite cream sauce and stir in the grated horseradish." ]
[Name] Monster Toast [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT1M [PrepTime] PT2M [TotalTime] PT3M [DatePublished] 2001-11-30T16:49:00Z [Description] Make and share this Monster Toast 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/15/12/3/UDHkxJqCTfCmdHi4Ya6G_IAM_2406.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/12/3/BuPCIvuTRduq2KlZCVCf_IAM_2402.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/12/3/2E2Ke8SjSTeRe9m7qGuR_IAM_2419.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/12/3/picS0uBcd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/12/3/pic28xxw8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/12/3/picOFoaKR.jpg"] [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Low Cholesterol", "Healthy", "Kid Friendly", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1/4", NA, "1", NA] [RecipeIngredientParts] ["milk", "butter"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 105.5 [FatContent] 3.1 [SaturatedFatContent] 1.6 [CholesterolContent] 8.5 [SodiumContent] 157.6 [CarbohydrateContent] 15.5 [FiberContent] 0.6 [SugarContent] 1.1 [ProteinContent] 3.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Pour small amount of milk into 4 containers. Add food coloring to each container. Then paint a blue, red, yellow, or green monster on the slice of bread. Toast. Butter lightly. Then do the MONSTER MUNCH!
[Name] Pizza-Getti [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-11-30T16:49:00Z [Description] Feeding a dozen hungry men or your kids this easy meal is a hit. But make two pans for the guys!! Freezes well if there are leftovers. Note: standard is 1 cup cheese = 4 ounces (1/4 pound) shredded/grated/crumbled cheese [Images] character(0) [RecipeCategory] High Protein [Keywords] ["Kid Friendly", "High In...", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "16", "3", "2", "2", "2/3", "8"] [RecipeIngredientParts] ["spaghetti", "mozzarella cheese", "cheddar cheese", "eggs", "milk"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 431.5 [FatContent] 23.1 [SaturatedFatContent] 11.2 [CholesterolContent] 94.8 [SodiumContent] 705.8 [CarbohydrateContent] 32.7 [FiberContent] 1.8 [SugarContent] 3.2 [ProteinContent] 21.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Cook spaghetti according to package and DRAIN. Mix eggs with milk and 1/2 of each of the cheeses in a large mixing bowl. Mix with spaghetti and pour into greased 9x13 pan. Bake 30 minutes at 350 degrees. Remove from oven and pour spaghetti sauce over it. Cover sauce with pepperoni slices. Add the remainder of the cheeses over pepperoni. Bake 30 minutes longer. Let stand 5 minutes; serve.
[Name] Boneless Birds [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2001-11-30T16:49:00Z [Description] Make and share this Boneless Birds recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Meat", "Scandinavian", "European", "Very Low Carbs", "High Protein", "High In...", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", NA, "1", "4", "8", NA, NA] [RecipeIngredientParts] ["onion", "carrots", "bacon", "flour", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 270.1 [FatContent] 16.8 [SaturatedFatContent] 6.4 [CholesterolContent] 88.2 [SodiumContent] 147.9 [CarbohydrateContent] 3.7 [FiberContent] 0.9 [SugarContent] 1.8 [ProteinContent] 24.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Pound meat to about ¼ inch thick, and cut into 8 pieces. Season with salt and pepper. Place a wedge of onion, a slice of bacon, and ½ of a carrot on each piece. Roll up and fasten with toothpicks or string. Roll each in flour. In a large frying pan melt butter, and brown rolled meat. Add ½ cup water to browned meat and simmer for about 1½ hours, adding more water as needed. Remove from pan and use the remaining water for a gravy by adding a bit of flour to the water and stirring over low heat until smooth. Serve with mashed potatoes.
[Name] Brandy Sauce for a Large Ham - Cognacsauce til Kold Skinke [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2001-11-30T16:49:00Z [Description] Make and share this Brandy Sauce for a Large Ham - Cognacsauce til Kold Skinke recipe from Food.com. [Images] character(0) [RecipeCategory] Danish [Keywords] ["Scandinavian", "European", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "1/2"] [RecipeIngredientParts] ["port wine", "tomato sauce", "cornstarch", "water", "brandy"] [AggregatedRating] nan [ReviewCount] nan [Calories] 762.4 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 665.0 [CarbohydrateContent] 45.2 [FiberContent] 1.9 [SugarContent] 23.7 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] 2 Pints [RecipeInstructions] Let wine, stock and tomato juice come to a boil. Add the cornstarch moistened with cold water and cook, stirring frequently, until smooth, thick and at the boiling point. Add the brandy just before removing heat.
[Name] Calf Liver With Herbs - Leverpostej Med Krydderier [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-11-30T16:49:00Z [Description] Make and share this Calf Liver With Herbs - Leverpostej Med Krydderier recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Beef Organ Meats", "Beef Liver", "Meat", "Danish", "Scandinavian", "European", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["5", "1 1/2", "6", "1", "2", "2", "1", "2", "1", NA, NA, "3/4"] [RecipeIngredientParts] ["butter", "calf liver", "bacon", "onion", "lemon juice", "thyme", "marjoram", "basil", "rosemary", "salt", "pepper", "dry white wine"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 233.7 [FatContent] 19.9 [SaturatedFatContent] 10.9 [CholesterolContent] 46.3 [SodiumContent] 230.6 [CarbohydrateContent] 4.9 [FiberContent] 0.8 [SugarContent] 1.8 [ProteinContent] 2.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat 2½ tablespoons of the butter in a heavy iron skillet, and when it begins to froth, brown the slices of liver quickly on both sides. Remove and place on an oven-proof platter. Grill hte bacon and place on top of the liver. Melt the rest of the butter in the skillet. Add the remaining ingredients. Let come to a boil. Pour over the liver and bacon. Place the platter in a preheated 300º oven for 20 minutes. Serve at once.
[Name] Jigg's Dinner [AuthorId] 25093 [AuthorName] mainlander222 [CookTime] PT2H [PrepTime] PT24H [TotalTime] PT26H [DatePublished] 2001-11-30T16:49:00Z [Description] Traditional Newfoundland Sunday Dinner. The tradition of Jigg's Dinner dates back to when the explorers first discovered the new founde land. There are many theories on how this tradition got its name. Some say it is based on a comic strip character named jiggs - a man who loved his corned beef and cabbage. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/12/9/xFFb09U8RkGGU0gMWKAq_3edc34817f3f50065428ca1f342779f0.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "Meat", "Canadian", "Weeknight", "Pressure Cooker", "Stove Top"] [RecipeIngredientQuantities] ["1", "1/2", "1", "10", "10", "1"] [RecipeIngredientParts] ["cabbage", "turnip", "carrots", "potatoes"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 407.6 [FatContent] 0.8 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 142.4 [CarbohydrateContent] 93.0 [FiberContent] 15.5 [SugarContent] 12.9 [ProteinContent] 11.1 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Equipment 1 large stock pot 2 pudding bags (The amounts listed above below are based on serving 5 people.] When planning to make Jigg's Dinner, the salt beef and the split peas should be soaked overnight to remove the excess salt. The next day, dump out the water in which the salt beef was soaking. Place the beef in the stock pot and put enough water in just to cover the beef. After an hour of soaking, test the water. If it is extremely salty, dump out that water and soak the beef for another hour. If the water is fine, fill up the pot with water and set it to boil! The split peas that have been soaking overnight, must be drained. Then, place the peas in the pudding bag (again make sure to wet it], tie it properly and drop in the boiling water. Both of the puddings should take close to two hours. Now comes the count down for the vegetables. The following is a guideline of cooking times for each of the vegetables: Cabbage 40 minutes (1 hour and 20 minutes into the boil]. Turnips& Carrots 30 minutes (1 ½ hours]. Potatoes 20 minutes (1 hour and 40 minutes]. At the 2 hour mark everything should be cooked and it's just a matter of scooping and sorting the vegetables. Slice the Dark Molasses Pudding. Mash the pease pudding. Then it's time to eat. HINT: serve with roast of chicken, turkey or beef. Pickled beats, stuffing& gravy along with home made buns or bread Whatta Scoff! Left over veggies fry up great next day as hash.
[Name] Chicken and corn potatoes [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT2M [PrepTime] PT40M [TotalTime] PT42M [DatePublished] 2001-11-30T16:50:00Z [Description] A really nice summer dish I came across in the newspaper. If you don't like chicken, substitute it for cottage cheese or fish. This is great for BBQ's. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Corn", "Vegetable", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2", "2", "1/2", "1/2"] [RecipeIngredientParts] ["potatoes", "chives", "nonfat yogurt", "corn kernel", "chicken"] [AggregatedRating] nan [ReviewCount] nan [Calories] 306.6 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.1 [SodiumContent] 28.7 [CarbohydrateContent] 69.3 [FiberContent] 8.6 [SugarContent] 3.5 [ProteinContent] 8.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Bake potatoes at 180 deg C for an hour-and-a-half. When soft, remove and allow to cool. Cut a lid from each potato,carefully scoopout the contents and set the shells aside Mash the potato flesh with the chives and yoghurt. Add corn and chicken. Mix well. Spoon the filling back into the potato shells. Replace lids and bake for a further 10-15 minutes until hot. Serve.
[Name] Crabby Mushrooms [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT6M [PrepTime] PT20M [TotalTime] PT26M [DatePublished] 2001-11-30T16:50:00Z [Description] Make and share this Crabby Mushrooms recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] ["Cheese", "Vegetable", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["24", "1", "4", "6 1/2", "2", "1/2", "1", "1", "4", "1", NA] [RecipeIngredientParts] ["mushroom caps", "butter", "spring onions", "lemon juice", "chili powder", "sour cream", "parmesan cheese", "cheddar cheese", "paprika", "fresh ground pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 66.0 [FatContent] 5.0 [SaturatedFatContent] 3.1 [CholesterolContent] 19.6 [SodiumContent] 86.7 [CarbohydrateContent] 1.4 [FiberContent] 0.3 [SugarContent] 0.4 [ProteinContent] 4.1 [RecipeServings] nan [RecipeYield] 24 stuffed mushrooms [RecipeInstructions] Preheat oven to 180C degrees. Remove the mushroom stalks and chop finely; set aside. Place the caps on a baking tray. Combine butter, onion, crab, lemon juice, chilli powder and freshly ground pepper, to taste in a bowl. Mix in the mushroom stalks, sour cream and parmesan. Spoon even amounts into the caps and sprinkle with the combined cheddar cheese and paprika. Bake for 6 minutes or until the cheddar has melted and the mushrooms heated through. Serve warm.
[Name] Delicious Jambalaya! [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-11-30T16:50:00Z [Description] Make and share this Delicious Jambalaya! recipe from Food.com. [Images] character(0) [RecipeCategory] Creole [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "2", "1", "1", "1", "1/2", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["onion", "celery", "green pepper", "garlic cloves", "salsa", "reduced-sodium tomato sauce", "brown rice", "thyme", "vegetable broth", "red kidney beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 423.8 [FatContent] 5.8 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 413.7 [CarbohydrateContent] 80.5 [FiberContent] 13.0 [SugarContent] 7.0 [ProteinContent] 16.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a large non-stick pan over medium heat. Add onions, celery, green peppers and garlic. Sauté for 5 minutes or until the vegetables are just tender. Stir in the salsa, tomato sauce, rice, thyme, red pepper and a quarter cup of stock. Bring to a boil. Reduce heat to low, cover and simmer for 10 minutes. Stir in beans, corn and remaining stock. Cover and simmer for 5-10 minutes longer or until rice is soft. Before serving, add some chopped, freshly roasted or grilled red peppers for garnish. Serve and enjoy the most delicious jambalaya!
[Name] Ham Baked in Wine - Skinke I Vin [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT4H10M [PrepTime] PT10M [TotalTime] PT4H20M [DatePublished] 2001-11-30T16:50:00Z [Description] Make and share this Ham Baked in Wine - Skinke I Vin recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Ham", "Pork", "Vegetable", "Meat", "Danish", "Scandinavian", "European", "Very Low Carbs", "Weeknight", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["10", "2", "1", "1 5/8", "1/2", "2", "1/2", NA, NA, "2", "2"] [RecipeIngredientParts] ["smoked ham", "onions", "leek", "red wine", "mushroom", "butter", "water", "salt", "pepper", "butter", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 559.3 [FatContent] 28.8 [SaturatedFatContent] 10.3 [CholesterolContent] 162.3 [SodiumContent] 3947.3 [CarbohydrateContent] 7.4 [FiberContent] 0.3 [SugarContent] 1.2 [ProteinContent] 53.2 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Loosen the skin from the ham and simmer with the onions and the leek for 1 hour in a roasting pan with all but ½ cup of the wine. Remove ham from roaster. Cut away and discard tough outer skin. Brown mushrooms in butter. Cut a slash in the top of the ham sufficiently large to hold the mushroom mixture, water, salt and pepper. Skewer the opening to keep the filling in place. Make a sauce of the 2 tablespoons of butter, 2 tablespoon of flour and the liquid from the roaster. Stir over a low heat. Add the reserved ½ cup wine a little at a time and mix well. Pout over the ham in the roasting pan and bake until tender (about 25 minutes to the pound] in a preheated 375º oven. Baste at least every ½ hour with juices from the pan.
[Name] Swill [AuthorId] 15572 [AuthorName] Clifford Boren [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2001-12-03T17:10:00Z [Description] I invented this based on what the jailor serves the "Spook" in prison, in the comic strip "Wizard of Id." Add more ingredients if you like. It's flexible. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Poultry", "Meat", "Spicy", "Weeknight", "Oven", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "4", NA, NA, "2", NA] [RecipeIngredientParts] ["ground turkey", "beef", "onion", "corn", "hominy", "potato", "curry", "red chili powder", "oregano", "wine"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 200.2 [FatContent] 6.4 [SaturatedFatContent] 1.6 [CholesterolContent] 52.2 [SodiumContent] 50.9 [CarbohydrateContent] 6.8 [FiberContent] 1.8 [SugarContent] 1.8 [ProteinContent] 15.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large Dutch oven brown the meat. Add onions and saute until translucent. Recklessly toss in all the rest of the ingredients. Add any others that appeal to you. This recipe is subject to interpretation. Simmer at least three hours, the longer the better. It's even better reheated the next day or two.
[Name] Stuffed Trout (Campside or Grilled) [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-12-03T17:10:00Z [Description] I love to camp and fish in the Rocky Mountains of Colorado. This is a very easy camp side fish recipe or can be prepared after you get home. You can also adapt this for the oven and for any other type of fish. Add or subtract ingredients for your own tastes. I have also used sunflower seeds and raisins for something different. My family loves this fish over a campfire. Clean up is [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/13/5/piclYFJ9o.jpg" [RecipeCategory] Trout [Keywords] ["< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["6", "6", "1/4", "1/4", "1/4", "1", "1/2", "2", "1/2", "1/2", "1/2", "2"] [RecipeIngredientParts] ["trout", "bell pepper", "onion", "celery", "garlic clove", "butter", "margarine", "parsley", "salt", "pepper", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 441.5 [FatContent] 26.6 [SaturatedFatContent] 11.7 [CholesterolContent] 132.3 [SodiumContent] 540.9 [CarbohydrateContent] 13.9 [FiberContent] 0.9 [SugarContent] 1.6 [ProteinContent] 35.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["--If preparing for camping, package in advance--.", "Mix diced bread, parsley and spices in one sealable bag.", "Mix onions, pepper, celery,and garlic in another bag.", "--To prepare stuffing--.", "Combine diced bread, onions, peppers, celery, garlic and spices.", "Stir in melted butter or margarine.", "Fill each trout cavity with stuffing mixture.", "Sprinkle with paprika.", "Spray pieces of heavy duty foil wrap with cooking spray.", "Wrap fish in the foil tightly.", "Bury in hot coals of your campfire or grill for about 10 minutes or until fish flakes easily with a fork." ]
[Name] Super Easy Fruit Salad!! [AuthorId] 25237 [AuthorName] Dana moyer [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-03T17:10:00Z [Description] Make and share this Super Easy Fruit Salad!! recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "Kid Friendly", "Potluck", "Spring", "Summer", "< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1"] [RecipeIngredientParts] ["Cool Whip", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 315.9 [FatContent] 19.8 [SaturatedFatContent] 14.0 [CholesterolContent] 26.3 [SodiumContent] 49.1 [CarbohydrateContent] 34.7 [FiberContent] 1.7 [SugarContent] 30.5 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] You can make this recipe low-fat by using low-fat ingredients. Mix all ingredients and chill for at least 1 hour. You can have fun with this recipe. Try mixing in coconut, walnuts, raisins, or marshmallows.
[Name] Raspberry Ribbon Bars [AuthorId] 20159 [AuthorName] HopeK [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-12-03T17:10:00Z [Description] Make and share this Raspberry Ribbon Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Raspberries", "Berries", "Fruit", "Christmas", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "2/3", "1", "1/2", "1/4", "1 1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["butter", "margarine", "brown sugar", "vanilla", "all-purpose flour", "baking soda", "quick oats", "walnuts", "raisins"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 464.9 [FatContent] 22.2 [SaturatedFatContent] 8.4 [CholesterolContent] 30.5 [SodiumContent] 137.7 [CarbohydrateContent] 64.3 [FiberContent] 3.6 [SugarContent] 38.9 [ProteinContent] 6.2 [RecipeServings] nan [RecipeYield] 15 bars [RecipeInstructions] Heat oven to 375 F degrees. Combine butter, brown sugar, vanilla until well blended. Add flour and baking soda to mixture. Stir in oats and nuts into existing mixture. Reserve 1 cup of oat mixture for topping. Press remaining mixture into 8in. square baking pan. Combine raisins and jam. Spread raisin mixture to within 1/2 inch of edges of pan. Sprinkle with reserved oat mixture. Press lightly. Bake at 375F degrees for 25-30 minutes until golden brown. Cool in pan. Cut into bars.
[Name] Sausage Steamed Wontons [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-12-03T17:10:00Z [Description] Another do ahead recipe. Very tasty tid-bit and they are steamed not deep fried. Vary the dipping sauce to your taste [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Vegetable", "Meat", "Canadian", "Chinese", "Asian", "European", "< 60 Mins", "Steam", "Freezer", "Easy"] [RecipeIngredientQuantities] ["8", "1", "5", "2", "20", "1/4"] [RecipeIngredientParts] ["hot Italian sausage", "mild Italian sausage", "mushroom", "garlic", "light cream cheese", "wonton wrappers", "Worcestershire sauce"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 70.2 [FatContent] 3.6 [SaturatedFatContent] 1.3 [CholesterolContent] 8.3 [SodiumContent] 222.3 [CarbohydrateContent] 6.2 [FiberContent] 0.2 [SugarContent] 0.5 [ProteinContent] 3.2 [RecipeServings] nan [RecipeYield] 20 Dumplings [RecipeInstructions] Break up the sausage as you cook it (5 minutes], drain off fat. Stir in chopped mushrooms. Saute about 5 minutes or until the liquid evaporates. Remove skillet from heat and stir in the cream cheese, let cool 15 minutes. Brush edges of wrapper with water (use a Q tip]. Place a heaping tsp of meat mixture in the center. Bring the 4 corners up over the meat and seal. repeat with remaining wrappers (you can now freeze them for up to 3 weeks, place in single layer separated by waxed paper in an air tight container]. Place dumplings in a steamer basket over gently boiling water cover and steam for 10 minutes fresh and 15 minutes if frozen. Serve warm with the worcestershire sauce as a dip.
[Name] Top Rated Chocolate Crinkles [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2001-12-03T17:10:00Z [Description] Make and share this Top Rated Chocolate Crinkles 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/15/13/9/15139.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/13/9/picEdEeux.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Kid Friendly", "Winter", "Christmas", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1 2/3", "2", "2", "1/2", "2", "1/3", "2", "1"] [RecipeIngredientParts] ["shortening", "flour", "sugar", "baking powder", "vanilla", "salt", "eggs", "milk", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 224.2 [FatContent] 6.2 [SaturatedFatContent] 2.1 [CholesterolContent] 18.1 [SodiumContent] 87.2 [CarbohydrateContent] 41.7 [FiberContent] 0.7 [SugarContent] 32.5 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] 24-36 cookies [RecipeInstructions] ["Cream shortening, sugar, vanilla.", "Beat in eggs, then chocolate.", "In another bowl sift 2 cup flour, baking powder, salt:mix well.", "Add this alternately with milk to shortening mixture, mixing well after each addition.", "Chill for 2 hours.", "Form into one-inch balls and roll in powdered sugar.", "Place on greased cookie sheet 2-3 inches apart.", "Bake at 350°F for approx 10 minutes for soft cookies, 13 for more firm/hard.", "Cool slightly before removing from cookie sheet, then cool on wire racks." ]
[Name] Easy Hamburger Pie [AuthorId] 24378 [AuthorName] Branwyn [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-12-03T17:10:00Z [Description] Make and share this Easy Hamburger Pie recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Meat", "Kid Friendly", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", NA, "1", "1"] [RecipeIngredientParts] "lean ground beef" [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 591.7 [FatContent] 19.8 [SaturatedFatContent] 6.6 [CholesterolContent] 130.4 [SodiumContent] 1193.5 [CarbohydrateContent] 66.2 [FiberContent] 4.6 [SugarContent] 7.2 [ProteinContent] 34.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to temperature on can of crescent rolls. Brown ground beef in skillet until all pink is gone. Drain beef and add vegetable soup to skillet. Heat until bubbling and hot. Pour into casserole. Cover meat mixture with crescent rolls to make a crust. Bake for amount of time recommended for crescent rolls.
[Name] Chocolate Mousse (foolproof version!) [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-12-03T17:10:00Z [Description] Make and share this Chocolate Mousse (foolproof version!) 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/15/14/1/picJADRkg.jpg" [RecipeCategory] Dessert [Keywords] ["Southwestern U.S.", "Canadian", "Australian", "European", "Kid Friendly", "Potluck", "< 30 Mins", "No Cook", "Refrigerator", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "5", "4"] [RecipeIngredientParts] ["boiling water", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 157.0 [FatContent] 10.0 [SaturatedFatContent] 5.2 [CholesterolContent] 120.9 [SodiumContent] 42.9 [CarbohydrateContent] 15.4 [FiberContent] 1.4 [SugarContent] 13.3 [ProteinContent] 4.6 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Grind chocolate chips in a food processor or blender, using short pulses. Add boiling water and blend to melt the chocolate. Add egg yolks, one at a time, blending well after each one is added. In a medium bowl, beat egg whites with electric mixer until stiff peaks form. Fold egg whites into chocolate mixture gently. Pour the mousse into wine glasses or other serving glasses and top with Cool Whip and a maraschino cherry. Chill in refrigerator until set.
[Name] Minestrone Salad [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-12-03T17:10:00Z [Description] Make and share this Minestrone Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Beans", "Vegetable", "European", "Kosher", "Potluck", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["8", "1", "3", "1 1/2", "1/4", "3/4", "1/2", "2", "1 1/2", "1/4", NA, NA] [RecipeIngredientParts] ["elbow macaroni", "navy beans", "carrots", "celery", "parsley", "mayonnaise", "cider vinegar", "seasoning salt", "romaine lettuce", "tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 326.0 [FatContent] 14.5 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 168.4 [CarbohydrateContent] 40.3 [FiberContent] 7.9 [SugarContent] 2.5 [ProteinContent] 9.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook macaroni according to package directions; drain. Rinse with cold water and drain. Combine macaroni, navy beans, carrots, celery, and parsley; mix well. Combine next 5 ingredients; mix well. Pour mayonnaise mixture over macaroni mixture, stirring well. Chill at least 1 hour. Line a salad bowl with romaine. Spoon macaroni salad into bowl; arrange tomato slices around edge of salad.
[Name] 5 Minute Lemon Pie [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-03T17:10:00Z [Description] This is a fast and EASY lemon pie. You can put the topping on top or leave it off--it is good either way. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/14/3/01502908024.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/14/3/01502908010.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/14/3/picB7F2st.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "2", "1", "1"] [RecipeIngredientParts] ["milk", "instant lemon pudding mix", "Cool Whip Topping", "graham cracker crumb crust"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 346.2 [FatContent] 18.7 [SaturatedFatContent] 8.8 [CholesterolContent] 44.5 [SodiumContent] 509.1 [CarbohydrateContent] 43.3 [FiberContent] 0.4 [SugarContent] 10.1 [ProteinContent] 2.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Pour 1 1/4 cups cold milk in a large bowl. Beat in 2 packages pudding mix and 1/2 the tub of Cool Whip. Spread in prepared graham crust. Spread remaining Cool Whip topping on top of pie and serve immediately or refrigerate till time to serve.
[Name] Ginger Biscuits [AuthorId] 15502 [AuthorName] Nikki [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-12-03T17:10:00Z [Description] These are really delicious and are perfect for kids and with milk. Are good if you are pregnant, too - help with the morning sickness! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "African", "Christmas", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["250", "1", "1", "1", "1", "2", "2", "4", "2"] [RecipeIngredientParts] ["butter", "boiling water", "mixed spice", "ground ginger", "sugar", "bicarbonate of soda", "flour", "eggs"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 110.8 [FatContent] 4.5 [SaturatedFatContent] 2.7 [CholesterolContent] 19.9 [SodiumContent] 85.5 [CarbohydrateContent] 16.4 [FiberContent] 0.3 [SugarContent] 8.4 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 48 cookies [RecipeInstructions] Beat butter and sugar. Add eggs, syrup and bicarb of soda, dissolved in water. Add dry ingredients. Roll into balls and place on a baking tray. Bake for 30 minutes at 180°C.
[Name] Gummy Bears [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2001-12-03T17:10:00Z [Description] This recipe came from the Top Secret Recipes site a couple of years ago. It is a really simple kid pleasing recipe [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/14/5/pic9qvvd5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/14/5/picQrpWnu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/14/5/pictKUe9m.jpg"] [RecipeCategory] Candy [Keywords] ["Dessert", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Toddler Friendly", "Healthy", "Kid Friendly", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "7", "1/2"] [RecipeIngredientParts] ["Jello gelatin", "unflavored gelatin", "water"] [AggregatedRating] 4.0 [ReviewCount] 29.0 [Calories] 488.0 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 495.7 [CarbohydrateContent] 76.9 [FiberContent] 0.0 [SugarContent] 73.1 [ProteinContent] 48.6 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Mix all ingredients in a saucepan until the mixture resembles playdough. Place the pan over low heat and stir until melted. Once completely melted, pour into plastic candy molds and place in freezer for 5 min. When very firm, remove from molds.
[Name] Bosnian Ground Turkey Stuffed Bell Peppers [AuthorId] 16724 [AuthorName] kristin ei [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-12-03T17:11:00Z [Description] This is a yummy homey meal. This recipe usually use ground beef, however, I do not eat red meat so I use ground turkey and they come out lighter and less gready, and still delicious. You may prefer using ground beef. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "European", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "1", "1", "1", "1", "1/8", NA, NA, NA] [RecipeIngredientParts] ["bell peppers", "ground turkey", "egg", "onion", "tomatoes", "salt", "pepper", "parsley"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 205.3 [FatContent] 8.2 [SaturatedFatContent] 2.2 [CholesterolContent] 99.8 [SodiumContent] 73.1 [CarbohydrateContent] 12.9 [FiberContent] 2.9 [SugarContent] 4.8 [ProteinContent] 21.0 [RecipeServings] 5.0 [RecipeYield] 5 peppers [RecipeInstructions] Cut the top off of the 5 bell (any color] peppers. Clean out the seeds. Set aside. Mix remaining ingredients and use the mixture to stuff the peppers. Put stuffed peppers upright in a stock pot. Fill the pot with water. cover. Bring to a boil and then simmer until the peppers are tender and the meat and rice is cooked, about an hour. Serve with sour cream on the side and mashed potato (traditional accompanyments].
[Name] Pumpkin Garlic Soup [AuthorId] 3288 [AuthorName] TishT [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2001-12-03T17:11:00Z [Description] My husband makes this for me every fall and I can't live without it. You can make without the wine but it helps. You could serve this in little pumpkins to make more festive. Better the 2nd day. *I have adjusted this recipe a bit after making it a few times more. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/14/7/picXZek9f.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Free Of...", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["8", "2", "4", "1/2", "2", "2", NA, "1/4", "1/4 - 1"] [RecipeIngredientParts] ["pumpkin", "garlic cloves", "dry white wine", "butter", "heavy cream", "dried mustard", "Worcestershire sauce"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 384.9 [FatContent] 28.0 [SaturatedFatContent] 16.4 [CholesterolContent] 96.3 [SodiumContent] 394.2 [CarbohydrateContent] 24.4 [FiberContent] 1.1 [SugarContent] 6.8 [ProteinContent] 9.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Melt Butter in pot and cook garlic. Pour in Pumpkin. Stir in Chicken Stock until smooth. Add dried mustard and Worcestershire Sauce if desired. Cook for approximately 20 minutes. Add White Wine. Stir in Heavy Cream in the last 1-2 minutes and cook only until warmed through. Season to taste.
[Name] Corn and Broccoli Bake [AuthorId] 7108 [AuthorName] TheDancingCook [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-12-03T17:11:00Z [Description] Make and share this Corn and Broccoli Bake 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/15/14/8/picIzvW74.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/14/8/picM2BnZY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/14/8/pichINxwb.jpg"] [RecipeCategory] Corn [Keywords] ["Vegetable", "Kid Friendly", "Potluck", "Thanksgiving", "St. Patrick's Day", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["butter", "margarine", "whole kernel corn"] [AggregatedRating] 4.5 [ReviewCount] 25.0 [Calories] 258.9 [FatContent] 16.5 [SaturatedFatContent] 9.9 [CholesterolContent] 40.7 [SodiumContent] 587.6 [CarbohydrateContent] 28.9 [FiberContent] 3.8 [SugarContent] 4.7 [ProteinContent] 4.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine cracker crumbs and butter, and reserve 1/2 cup for topping. In bowl, combine broccoli, both cans of corns and remaining crumbs. Transfer to a greased 2 quart baking dish. Top with remaining crumb mixture. Bake, uncovered@ 375 degrees for 25-30 minutes or until lightly browned.
[Name] Deepfried Camembert [AuthorId] 24636 [AuthorName] Andrew Fison [CookTime] PT1M [PrepTime] PT6M [TotalTime] PT7M [DatePublished] 2001-12-03T17:11:00Z [Description] This was a favorite of mine from a small pub outside bristol in the UK. I had some spare cheese and time one night and came up with this recipe. Serve with a semi sweet jelly like red current or an onion jam. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Cheese", "European", "Very Low Carbs", "< 15 Mins", "Deep Fried", "Easy"] [RecipeIngredientQuantities] ["1", NA, "1"] [RecipeIngredientParts] ["camembert cheese", "egg"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 112.1 [FatContent] 8.8 [SaturatedFatContent] 5.2 [CholesterolContent] 75.4 [SodiumContent] 280.6 [CarbohydrateContent] 0.2 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 7.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Make sure the cheese is really cold by placing in the freezer for a couple of minutes. Beat the egg with a fork in a small bowl. Cut the cheese into wedges (8 per 125g round]. Dip in the beaten egg. Roll the dipped wedges in the breadcrumbs. Deep fry at 400°F until crumbs brown and wedges start to puff up slightly. This should only take less than a minute.
[Name] Mom's Apple Stack Cake [AuthorId] 25119 [AuthorName] Nancy Price [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2001-12-03T17:11:00Z [Description] Make and share this Mom's Apple Stack Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "Winter", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1/2", "1/2", "1", "2", "1/2", "1", NA, NA] [RecipeIngredientParts] ["sugar", "eggs", "salt", "shortening", "vanilla", "boiling water", "baking soda", "applesauce", "sugar", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 345.1 [FatContent] 11.8 [SaturatedFatContent] 3.1 [CholesterolContent] 38.4 [SodiumContent] 227.4 [CarbohydrateContent] 60.8 [FiberContent] 1.2 [SugarContent] 40.6 [ProteinContent] 1.8 [RecipeServings] 10.0 [RecipeYield] 1-2 cakes [RecipeInstructions] ["Mix together cookie layer ingredients and add enough flour to roll out nicely.", "Take a piece of dough about the size of your fist and pat it out in pie tins.", "It will be thin.", "Bake 2 at a time at 375 degrees about 10 minutes.", "Makes about 9 pie size cookies.", "Spread filling between each layer and on top of assembled cake.", "Sometimes you can make 2 cakes from this recipe.", "This cake improves with age after the filling has soaked into the cookie layers.", "Best if eaten a day or 2 after it is made." ]
[Name] One Pan Meat and Potatoes Meal [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-12-03T17:11:00Z [Description] This is a cheap and easy meal to make when you only have a couple potatoes and a pound of ground beef to work with. Serve up with a veggie and dinner is done. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "1", "1", "2", NA] [RecipeIngredientParts] ["lean ground beef", "potatoes", "onion", "egg", "pepper", "garlic powder", "salt", "milk"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 331.4 [FatContent] 14.3 [SaturatedFatContent] 4.7 [CholesterolContent] 80.1 [SodiumContent] 1154.1 [CarbohydrateContent] 29.9 [FiberContent] 3.0 [SugarContent] 3.0 [ProteinContent] 20.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix together all of the ingredients except soup and milk. Flatten into 6 patties. Fry in a bit of oil until outside is browned. Mix together the 2 cans of soup with one of the cans of milk. Pour soup over meat and potato patties. Simmer until meat is cooked through. For a different flavor, add 1/4 shredded or finely chopped bell pepper.
[Name] Soft Cafe' Cookies [AuthorId] 24936 [AuthorName] pooja dagli [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-12-03T17:11:00Z [Description] These are the Best cookies you'll ever eat. They are a tradition in our family, and are made every chance we get. Very soft, chewy, and delicious. Just like the kind sold for a $1.50 at coffee shops. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/15/4/pics9ukJi.jpg" [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Caribbean", "Southwest Asia (middle East]", "Scandinavian", "African", "Asian", "European", "South American", "Healthy", "Kid Friendly", "Christmas", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/3", "1/2", "1/2", "3", "3", "1", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "light brown sugar", "white sugar", "salt", "baking soda", "eggs", "milk", "vanilla extract", "chocolate chips"] [AggregatedRating] 3.5 [ReviewCount] 18.0 [Calories] 1815.9 [FatContent] 16.7 [SaturatedFatContent] 5.6 [CholesterolContent] 497.4 [SodiumContent] 2038.7 [CarbohydrateContent] 368.9 [FiberContent] 6.8 [SugarContent] 174.9 [ProteinContent] 44.0 [RecipeServings] nan [RecipeYield] 2 dozen [RecipeInstructions] ["Preheat oven to 350 degrees.", "mix together milk and eggs.", "Add the brown sugar, vanilla, and white sugar.", "Add flour, salt, and baking soda SLOWLY to batter.", "Last, but not least, add 1/2 to 1 cup of chocolate chip, or nuts, (Chopped, roasted walnuts are our favorite, but anything goes].", "Put tablespoons of batter (will be easy to handle] on a greased baking sheet.", "Bake these HEAVENLY cookies for 8 to 10 minutes.", "WARNING: These will disappear in seconds, so hide a few for yourself before they're gone and you're BEGGED to make more!" ]
[Name] Dark Chocolate Fudge [AuthorId] 20159 [AuthorName] HopeK [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2001-12-03T17:11:00Z [Description] Make and share this Dark Chocolate Fudge 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/15/15/5/tnTkQaUEQaa0MZ7sxzNG_D4453506-44A9-4CFF-A834-81AAD9837737.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/15/5/R3IXSdYdT1G3AJmuW93c_AD7FF552-9A16-41D8-B603-9D522EC1D4E2.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/15155/yCqLwWyQHqRhDxvITFTH_D8A977F3-7F0C-497B-AF22-9FBBF5A5BC88.jpeg"] [RecipeCategory] Candy [Keywords] ["Dessert", "Christmas", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1 1/2"] [RecipeIngredientParts] ["sweetened condensed milk", "salt", "walnuts", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 370.6 [FatContent] 18.6 [SaturatedFatContent] 11.1 [CholesterolContent] 13.5 [SodiumContent] 71.5 [CarbohydrateContent] 53.5 [FiberContent] 3.0 [SugarContent] 49.1 [ProteinContent] 5.3 [RecipeServings] nan [RecipeYield] 2 pounds [RecipeInstructions] In heavy saucepan, over low heat, melt chips w/milk and salt. Remove from heat and stir in walnuts and vanilla. Spread evenly into wax paper lined 8 or 9\" square pan. Chill pan 2 hours or until firm. Turn fudge onto cutting board, peel off wax paper and cut into squares. Store loosely covered at room temperature.
[Name] Mrs V's Pumpkin Pie [AuthorId] 25183 [AuthorName] Marcia VanSteenburgh [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2001-12-03T17:11:00Z [Description] Everyone loves this pumpkin pie even people who usually eat pumpkin pie. Originally from a Grange cookbook I adapted it so my son and I could eat it as we are allergic to milk. It has a wonderful texture and is just delicious. Doesn't taste like it's 209 calories. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Thanksgiving", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/2", "1", "1 1/2", "1/4", "1/2", "1/2", "3", "1", "1/4", "1"] [RecipeIngredientParts] ["pumpkin", "brown sugar", "cinnamon", "clove", "ginger", "salt", "eggs"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 201.0 [FatContent] 5.8 [SaturatedFatContent] 1.6 [CholesterolContent] 79.3 [SodiumContent] 243.2 [CarbohydrateContent] 35.0 [FiberContent] 0.9 [SugarContent] 27.1 [ProteinContent] 3.5 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] combine pumpkin, sugar and spices . Beat egg yolks slightly; add milk and melted margarine to mmixture, blending thoroughly . Fold in stiffly beaten egg whites . Pour into unbaked pie shell. Bake in preheated 450 degree oven 10 minutes, reduce heat to 350 degrees and bake 35 minutes longer or until tooth pick inserted in pumpkin comes out clean .
[Name] Individual Mini-Meat Loaves [AuthorId] 7108 [AuthorName] TheDancingCook [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-12-03T17:11:00Z [Description] This recipe is great for picky eaters. You can leave out onions on some loaves, and can melt shredded cheese or tomato sauce onto others. Also great as a leftover: cold meatloaf sandwich with mayo, lettuce and tomato. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Kid Friendly", "Winter", "Weeknight", "Oven", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", "1/8", "3", NA] [RecipeIngredientParts] ["egg", "onion", "salt", "pepper", "tomato sauce", "cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 148.5 [FatContent] 3.5 [SaturatedFatContent] 1.3 [CholesterolContent] 35.1 [SodiumContent] 613.3 [CarbohydrateContent] 23.0 [FiberContent] 1.4 [SugarContent] 4.5 [ProteinContent] 5.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Soak bread crumbs in milk and add beaten egg. Add meat, onion& seasonings. Form into mini loaves and place on top of 1/2 bread slices on a cookie sheet. (the bread halves will soak up the grease] Bake at 375 degrees for 1 hour. Discard bread halves. Serve with mashed potatoes, gravy& vegetable.
[Name] Rum-Raisin Bread Pudding with Spiced Rum Sauce [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2001-12-03T17:11:00Z [Description] This recipe sums up everything great about the holidays! Treat yourself and your guests to this delicious indulgence! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Grains", "Winter", "Christmas", "Thanksgiving", "Weeknight", "Oven", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8", "3 1/2", "2", "1 1/2", "1", "1/4", "1", "1", "1", "1", "1/2", "1/2", "2", "3/4", "1"] [RecipeIngredientParts] ["eggs", "sugar", "vanilla extract", "cinnamon", "nutmeg", "golden raisin", "golden brown sugar", "unsalted butter", "spiced rum", "dark rum", "ground cinnamon", "nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 514.3 [FatContent] 28.0 [SaturatedFatContent] 16.4 [CholesterolContent] 222.8 [SodiumContent] 97.5 [CarbohydrateContent] 59.5 [FiberContent] 0.6 [SugarContent] 56.2 [ProteinContent] 7.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Soak raisins in just enough rum to cover them for at least one hour, or overnight- drain before using. Butter 13x9x2-inch glass baking dish. Whisk eggs in large bowl to blend. Add milk, sugar, cream,vanilla, cinnamon and nutmeg; whisk to blend well. Stir in bread and raisins. Pour mixture into prepared baking dish. Cover and refrigerate 2 hours. Preheat oven to 350°F. Bake pudding uncovered until puffed and golden, about 1 hour 15 minutes. Cool slightly (pudding will fall]. Serve warm with Spiced Rum Sauce. --------SPICEDRUM SAUCE --------. Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes. Add cream, rum, and cinnamon and bring to simmer. Simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes. Serve warm. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before serving]. Makes 1 1/2 cups.
[Name] Corn Lemon Salad [AuthorId] 12657 [AuthorName] Anu_N [CookTime] PT3M [PrepTime] PT5M [TotalTime] PT8M [DatePublished] 2001-12-03T17:11:00Z [Description] This "minimalistic" salad goes with just about anything under the sun! The zip of raw onions and the tang of lemon compliment the fresh sweetness of corn perfectly. Enjoy this tastebud tickler :) [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Corn", "Vegetable", "Vegan", "Potluck", "Microwave", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/2", "1", NA, NA] [RecipeIngredientParts] ["frozen corn kernels", "fresh corn kernels", "onion", "lemon", "cilantro leaf", "salt", "pepper"] [AggregatedRating] 3.0 [ReviewCount] 4.0 [Calories] 164.9 [FatContent] 1.3 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 7.7 [CarbohydrateContent] 39.5 [FiberContent] 4.1 [SugarContent] 0.9 [ProteinContent] 5.5 [RecipeServings] nan [RecipeYield] 2 half cup serving(s) [RecipeInstructions] If using frozen corn kernels, cook them in a medium bowl in the microwave for 3 minutes on medium power (650 watts]. If using fresh corn kernels, cook them for about 1 to 1 1/2 minutes. Set aside to cool. Season the chopped onions with the salt and pepper. Add the seasoned onions to the bowl of corn and mix well. Pour the lemon juice over the corn-onion mixture and toss to coat. Garnish with chopped cilantro and serve, or refrigerate for 1-2 hours and serve cold.
[Name] Pumpkin Cake [AuthorId] 25202 [AuthorName] mary preslar [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-12-03T17:11:00Z [Description] Make and share this Pumpkin Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "2", "1 1/4", "1", "4", "2", "1", NA, "2", "2", "1"] [RecipeIngredientParts] ["plain flour", "sugar", "pumpkin", "baking powder", "baking soda", "cinnamon", "eggs", "vanilla flavoring", "cream cheese", "confectioners' sugar", "butter", "vanilla flavoring", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 3430.8 [FatContent] 229.0 [SaturatedFatContent] 48.7 [CholesterolContent] 507.0 [SodiumContent] 2167.9 [CarbohydrateContent] 318.1 [FiberContent] 9.9 [SugarContent] 207.7 [ProteinContent] 38.5 [RecipeServings] nan [RecipeYield] 2 EIGHT INCH CAKE PANS [RecipeInstructions] Mix all the cake ingredients together put in a well greased and floured cake pan. bake at 300f for 1 hour. your icing you could mix while the cake is baking and set aside till you need it after the cake is cooled. hope you enjoy it.
[Name] Avgolemono (Egg Lemon Soup) [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-12-03T17:11:00Z [Description] The first time I tried this in a restaurant I didn't like it, but it sure does grow on you. It's easy to make and I like it as a starter soup during a company meal. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/16/2/picddk6y3.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Rice", "Meat", "Greek", "European", "Healthy", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["8", "2", "1/2", "4", "1/4", NA] [RecipeIngredientParts] ["fresh dill", "rice", "eggs", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 167.8 [FatContent] 5.3 [SaturatedFatContent] 1.6 [CholesterolContent] 100.2 [SodiumContent] 379.0 [CarbohydrateContent] 18.9 [FiberContent] 0.2 [SugarContent] 4.1 [ProteinContent] 10.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan, bring the stock, with the dill added, to a boil. Add rice (or orzo, which is a rice-shaped pasta]; reduce heat and simmer, covered, for about 15 to 20 minutes-- just until the rice is tender but still firm. In the bowl with the beaten eggs, slowly stir about 2 cups of the soup in, beating constantly. Once combined, slowly pour this mixture back into the soup-pot. Increase the heat to medium and cook, stirring constantly, for about 5 minutes or until the soup has slightly thickened. Remove from heat and stir in lemon juice; taste and add salt and pepper. Serve immediately.
[Name] Traditional Meatloaf [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2001-12-03T17:12:00Z [Description] My daughter hated meat loaf until I made this recipe adapted from other recipes I have read. Now she wants it once a week. I think it is the sweet topping that made the difference. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/16/3/Koy2iOcTmpGlBpoV8MKw_meatloaf%20SITE-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/16/3/picSQ5b4P.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/16/3/picnpYf52.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/16/3/picpsIVPF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/16/3/Hnw3a1NCSi2wczNQYzXb_meatloaf%20SITE-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/16/3/O55ljpASxudzQv19k4BX_meatloaf%20SITE-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/16/3/njT3WphuSpmjLPmDEIIl_20171114_171130.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/15163/SA8QLiqeQDauMna8JLGL_20171114_171130.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/16/3/picX4m28y.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/16/3/picECjjbC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/16/3/picgeY1oR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/16/3/piclu7bjD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/16/3/picr36ZOK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/16/3/picefTa1F.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/16/3/picvpDrr9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/16/3/picKI9vte.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/16/3/picRdBhMs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/16/3/picgTy2Ql.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/16/3/picqjVM3z.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/16/3/picPLZAFn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/16/3/picZcV4eG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/16/3/picOn0Mm8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/16/3/picukUAuI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/16/3/picnXu3nh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/16/3/picx0UUW9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/16/3/picyCpM0s.jpg"] [RecipeCategory] Meat [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "3/4", "1/2", "1/4", "2", "1", "1/8", "1/2", "1", "1", "2", "1 1/2", "1/4", "2", "1"] [RecipeIngredientParts] ["eggs", "milk", "onion", "parsley", "salt", "ground pepper", "ground sage", "Worcestershire sauce", "chili powder", "garlic powder", "lean ground beef", "catsup", "brown sugar", "dry mustard", "prepared mustard"] [AggregatedRating] 5.0 [ReviewCount] 146.0 [Calories] 304.2 [FatContent] 14.8 [SaturatedFatContent] 6.0 [CholesterolContent] 140.0 [SodiumContent] 696.6 [CarbohydrateContent] 14.0 [FiberContent] 0.9 [SugarContent] 4.8 [ProteinContent] 27.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine eggs, milk, and Worcestershire. Stir in crumbs, onion, parsley, salt, pepper, sage, chili powder, and garlic powder. Add beef and mix well using wet hands; place in a 8x4x2 inch loaf pan. Bake in a 350F oven for 1 1/4 hours; drain off any excess fat. Mix together catchup, brown sugar, and mustard; spread over meat and return to oven for 10 minutes.
[Name] Kevin's Favorite Tomatoes and Clams pasta sauce [AuthorId] 20159 [AuthorName] HopeK [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-12-03T17:14:00Z [Description] Make and share this Kevin's Favorite Tomatoes and Clams pasta sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "< 30 Mins", "Freezer", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1", NA, "3/4", "1"] [RecipeIngredientParts] ["baby clams", "white wine", "garlic", "Contadina diced tomatoes", "tomatoes", "dried oregano", "fresh oregano", "black olives", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 298.2 [FatContent] 13.6 [SaturatedFatContent] 1.9 [CholesterolContent] 44.6 [SodiumContent] 1268.0 [CarbohydrateContent] 11.0 [FiberContent] 1.7 [SugarContent] 0.6 [ProteinContent] 22.5 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Saute garlic with entire can of tomatoes (with juice] in olive oil over med. high heat in large frying pan. Add wine, clams, olives and oregano. Heat to boiling. Remove from heat. Serve immediately over linquine or spaghetti.
[Name] Easy, Creamy Potato Soup [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-12-03T17:15:00Z [Description] Easy and very creamy soup with taste! Great served with grilled cheese sandwiches. Will satisfy even the meat lovers in your family. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Potato", "Vegetable", "Low Protein", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["5 -6", "1/2 - 1", "1/4 - 1/2", "3", "2", "3/4", "1", "6", "1/4", NA] [RecipeIngredientParts] ["potatoes", "bacon", "flour", "chicken broth", "heavy cream", "frozen corn kernels", "whole kernel corn", "onion", "garlic cloves", "butter"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 772.6 [FatContent] 47.7 [SaturatedFatContent] 24.3 [CholesterolContent] 134.4 [SodiumContent] 739.8 [CarbohydrateContent] 72.5 [FiberContent] 8.2 [SugarContent] 3.7 [ProteinContent] 16.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Fry bacon until crisp (see recipe #242966 for homemade bacon bit tips]. Remove to paper towels to drain. Reserve bacon grease. Meanwhile, boil potatoes in a large dutch oven in water; do not add salt! Drain. Pour reserved bacon grease into empty dutch oven; saute onion and garlic in reserved bacon grease until onion is lightly browned. Add flour to the sauted onion mixture, stirring to evenly brown; add cream and stir constantly until mixture thickens; add chicken broth and stir until bubbly. Stir potatoes, corn and crumbled bacon into the soup; add butter, salt and pepper to taste. (you may not need salt. Bacon is very salty] Simmer until butter is melted and stirred into soup. Add milk at little at a time if soup is too thick for your tastes.
[Name] Chicken (Or Turkey) a La King [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-12-03T17:18:00Z [Description] We always have this meal made with leftover turkey after the holidays. It is one of my father's favorites. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["6", "1/2", "3/4", "1/8", "2", "1", "1", "1", "1/4", "2", "1", NA] [RecipeIngredientParts] ["butter", "margarine", "all-purpose flour", "salt", "pepper", "milk", "water", "instant bouillon granules", "mushrooms", "chopped pimiento", "peas", "English muffins"] [AggregatedRating] 5.0 [ReviewCount] 21.0 [Calories] 399.6 [FatContent] 15.3 [SaturatedFatContent] 7.7 [CholesterolContent] 84.7 [SodiumContent] 725.0 [CarbohydrateContent] 35.5 [FiberContent] 6.7 [SugarContent] 6.9 [ProteinContent] 29.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For sauce, melt butter or margarine in a large saucepan. Stir in flour, salt, and pepper. Add the milk, water and bouillon all at once. Cook and stir over medium heat until thick and bubbly. Stir in the chicken or turkey, mushrooms, peas and pimiento. Continue to stir and cook until sauce bubbles again. Serve over toast points, English muffins or biscuits.
[Name] Soap Bubbles [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-03T17:21:00Z [Description] Make and share this Soap Bubbles recipe from Food.com. [Images] character(0) [RecipeCategory] Kid Friendly [Keywords] ["Household Cleaner", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "5", "2"] [RecipeIngredientParts] "water" [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 23.7 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 1 batch of fun [RecipeInstructions] Mix all three ingredients together. Glycerin makes bubbles more resilient. Make bubble wands out of pipe cleaners. Don't throw the leftovers away, it gets better with age.
[Name] Finger Paints [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT5M [PrepTime] PT3M [TotalTime] PT8M [DatePublished] 2001-12-03T17:21:00Z [Description] Make and share this Finger Paints recipe from Food.com. [Images] character(0) [RecipeCategory] Kid Friendly [Keywords] ["Household Cleaner", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "2", NA, NA] [RecipeIngredientParts] ["sugar", "cornstarch", "water"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 390.1 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 15.2 [CarbohydrateContent] 96.2 [FiberContent] 0.6 [SugarContent] 37.8 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Mix sugar and cornstarch together in a saucepan. Add water; mix. Cook over medium heat, stirring constantly. When mixture starts to thicken, remove from heat and continue to stir. Cool and pour into containers. Add food coloring and a drop of detergent; mix. Store in refrigerator between uses.
[Name] Little Applesauce Muffins [AuthorId] 14817 [AuthorName] KimS6654 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-12-04T13:07:00Z [Description] Make and share this Little Applesauce Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Kid Friendly", "< 30 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "2", "3/4", "1 3/4", "1", "1/2", "1/4", "1/4", "1/2"] [RecipeIngredientParts] ["butter", "margarine", "sugar", "eggs", "applesauce", "flour", "baking powder", "salt", "butter", "cinnamon", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 237.8 [FatContent] 11.6 [SaturatedFatContent] 7.0 [CholesterolContent] 60.7 [SodiumContent] 263.9 [CarbohydrateContent] 31.5 [FiberContent] 0.7 [SugarContent] 15.5 [ProteinContent] 2.9 [RecipeServings] 13.0 [RecipeYield] 36 muffins [RecipeInstructions] Preheat oven to 425 degrees. In large bowl, cream soft butter and sugar, until fluffy. Beat in eggs, one at a time until light and fluffy. Beat in applesauce. In separate bowl, stir together flour, baking powder, and salt. Add to butter mixture. Stir to moisten. Spoon into 36 greased tea-size (about 1 ¾ in diameter] muffin cups. Bake in preheated oven about 15 minutes (check at 12 minutes] until golden brown. When taking muffins out of the oven, turn pans upside down on a kitchen towel. Tap down. The muffins will fall out. While warm, dip tops of muffins into melted butter, then cinnamon/sugar mix. Cool. Variations - add mini chocolate morsels, chopped nuts, or cranberries.
[Name] Blueberry Lemon Bread [AuthorId] 21705 [AuthorName] mysticalmagical [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-12-04T13:07:00Z [Description] Make and share this Blueberry Lemon Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Berries", "Fruit", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/3", "1", "1", "2", "1 1/2", "1", "1/2", "1/2", "2", "1", "2", "1/4"] [RecipeIngredientParts] ["butter", "white sugar", "lemon", "eggs", "all-purpose flour", "baking powder", "salt", "milk", "lemons, zest of", "fresh blueberries", "lemon juice", "white sugar"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 316.1 [FatContent] 9.7 [SaturatedFatContent] 5.6 [CholesterolContent] 69.0 [SodiumContent] 284.6 [CarbohydrateContent] 53.9 [FiberContent] 1.4 [SugarContent] 33.5 [ProteinContent] 4.8 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Preheat oven to 350 degrees F (175 degrees C]. Grease and flour an 8x4 Inch loaf pan. In a medium bowl, mix flour, baking powder and salt together and set aside. In a large bowl, cream the butter and 1 cup sugar until light and fluffy. Add eggs, and beat well. Mix in the juice of 1 lemon. Add the flour mixture, alternating with the milk. Fold in the lemon zest and blueberries. Pour into prepared 8x4 inch loaf pan. Bake for 60 to 70 minutes, or until a toothpick inserted into the cake comes out clean. For the glaze, combine 1/4 cup sugar with 2 tablespoons lemon juice. Drizzle over cake while still warm.
[Name] Noodles Ratatouille [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-12-04T13:07:00Z [Description] Make and share this Noodles Ratatouille recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Vegetable", "European", "Kid Friendly", "Spring", "Summer", "Winter", "Ramadan", "< 30 Mins", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1/2", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["butter", "onion", "green bell pepper", "celery", "tomatoes", "okra", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 77.2 [FatContent] 4.5 [SaturatedFatContent] 2.8 [CholesterolContent] 11.4 [SodiumContent] 46.5 [CarbohydrateContent] 9.0 [FiberContent] 2.4 [SugarContent] 4.2 [ProteinContent] 1.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook noodles as per instructions on the packet and keep aside. Allow little gravy in them and do not dry completely. Melt the butter in a heavy skillet over medium heat. Add the onion, pepper and celery. Cook until just soft. Add the tomatoes, okra and garlic. Cook for an additional four minutes. Add the noodles and simmer for one minute longer. Check the seasonings and serve warm.
[Name] Vegetarian Teething Cookies [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-12-04T13:07:00Z [Description] Make and share this Vegetarian Teething Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "3/4", "1", "1", "1"] [RecipeIngredientParts] ["blackstrap molasses", "vanilla extract", "whole wheat pastry flour", "wheat germ", "dry milk"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 21.9 [FatContent] 1.0 [SaturatedFatContent] 0.2 [CholesterolContent] 5.5 [SodiumContent] 1.8 [CarbohydrateContent] 2.8 [FiberContent] 0.3 [SugarContent] 0.1 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] In food processor, blender, or mixing bowl, blend the egg yolk, molasses, oil, and vanilla. Preheat oven to 350F degrees. Combine the flours, wheat germ, and milk powder, and add them to the egg mixture to make a dough. Roll the dough out on a lightly floured surface. Place the dough on a cookie sheet lined with parchment paper or greased lightly with a mixture of liquid lecithin and oil. Cut the dough into rectangles no smaller than a baby's finger. Should be able to just fit into the baby's mouth. Bake for 8 to 10 minutes. Cool on a wire rack. A baby's airway is the size of their pinkie finger. Babies should always be supervised while eating to avoid choking.
[Name] Garlic Beets [AuthorId] 21705 [AuthorName] mysticalmagical [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-12-04T13:07:00Z [Description] Make and share this Garlic Beets 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/15/17/3/01500154725.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/17/3/picGHAPE7.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "3", "2", "2", NA] [RecipeIngredientParts] ["beets", "olive oil", "red wine vinegar", "garlic", "salt"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 126.2 [FatContent] 10.3 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 58.8 [CarbohydrateContent] 8.0 [FiberContent] 1.5 [SugarContent] 6.0 [ProteinContent] 1.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash the beets and boil until tender, about 45 minutes (or 20 minutes in a pressure cooker]. Remove the skins by running cold water over the boiled beets, and then slipping of their skins. Slice the beets and toss with the olive oil, vinegar, garlic, and salt.
[Name] Deviled Eggs [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-12-04T13:07:00Z [Description] This is one of the best stuffed egg recipes I've come across, the one that looks great and tates great for a buffet, they go quickly!! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Canadian", "European", "Kid Friendly", "Potluck", "Spring", "Summer", "Winter", "St. Patrick's Day", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["4", "8", "4", "4", "2", NA, "2", "3", "1", "1"] [RecipeIngredientParts] ["eggs", "cooked ham", "mild cheese", "sour cream", "mustard", "fresh dill", "chives", "butter", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 174.2 [FatContent] 11.9 [SaturatedFatContent] 5.3 [CholesterolContent] 142.6 [SodiumContent] 128.6 [CarbohydrateContent] 4.4 [FiberContent] 0.3 [SugarContent] 0.6 [ProteinContent] 11.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Make a small hole into the large end of each egg and lower into boiling water. (I have made these many times without putting a hole in the egg]. As the water returns to a boil, roll the eggs around for 2 minutes to help set the yolks. Cook for a further 8 minutes. Drain and rinse then leave in cold water until ready to use. Shell them, halve them lengthways and carefully remove the yolks. Mix the yolks with all of the remaining ingredients, except the breadcrumbs, butter and parsley. Pipe or spoon the yolk mixture back into the egg whites. Sprinkle over the breadcrumbs and drizzle with melted butter. Place under a preheated grill/broiler for about 3 minutes until crisp and golden brown. Garnish with parsley.
[Name] North African Sweet Potato Pancakes [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-12-04T13:07:00Z [Description] Make and share this North African Sweet Potato Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Yam/Sweet Potato", "Potato", "Vegetable", "Southwest Asia (middle East]", "Moroccan", "African", "Asian", "European", "Healthy", "Kosher", "Winter", "Hanukkah", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2 1/2", "1 1/2", "1/2", "5", NA] [RecipeIngredientParts] ["sweet potatoes", "salt", "white pepper", "eggs", "canola oil"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 222.9 [FatContent] 4.1 [SaturatedFatContent] 1.3 [CholesterolContent] 155.0 [SodiumContent] 744.6 [CarbohydrateContent] 38.5 [FiberContent] 5.7 [SugarContent] 8.1 [ProteinContent] 8.2 [RecipeServings] nan [RecipeYield] 26 latkes [RecipeInstructions] Loosely grate potatoes in food processor and place in mixing bowl. Season to taste with salt and pepper. Mix in eggs. Cover and refrigerate (up to 4 hours] until time to fry. In large non-stick skillet, heat enough oil to cover bottom of the pan. Spoon out the batter into pan, being careful not to crowd. Cook until crisp and brown on one side, then turn and fry on other side. Keep finished pancakes warm in oven until all pancakes are fried. Drain on paper towels.
[Name] Atlantic Salmon in a Potato Crust with Chive Oil and Leek Puree [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-12-04T13:07:00Z [Description] Make and share this Atlantic Salmon in a Potato Crust with Chive Oil and Leek Puree recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Cholesterol", "Healthy", "Kosher", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "1", NA, NA, NA, "1", "1/2", "3", "1/2", "2", "1"] [RecipeIngredientParts] ["salmon fillets", "idaho potato", "salt", "fresh ground pepper", "olive oil", "olive oil", "leeks", "fresh lemon juice", "fresh chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 765.6 [FatContent] 41.7 [SaturatedFatContent] 6.3 [CholesterolContent] 73.8 [SodiumContent] 178.1 [CarbohydrateContent] 55.2 [FiberContent] 22.4 [SugarContent] 18.5 [ProteinContent] 57.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Season the salmon and potato with salt and pepper.", "Pack a thin layer of potatoes on the flesh side of each salmon fillet.", "Add enough vegetable oil to liberally cover the bottom of a 10 inch skillet or saute pan.", "Place over medium-high heat.", "When wisps of smoke begin to rise from the oil, place the salmon fillets, potato-side down, into the oil.", "Fry 3 to 5 minutes until golden brown, then gently turn over.", "Cook another 2 to 3 minutes until salmon is firm but slightly springy to the touch Remove and keep warm.", "In a large, heavy saucepan, heat the 1 tablespoon olive oil and saute the leeks until translucent, about 3 minutes.", "Add the stock and simmer until tender.", "Transfer to a blender and puree the leeks and stock.", "Pass through a fine-meshed sieve.", "Adjust the seasoning with lemon juice, salt, and pepper.", "Set aside and keep warm.", "In a clean blender, puree the chives with the 1/2 cup olive oil.", "Allow to settle, then strain.", "To serve, put a portion of the leek puree in the center of each plate, top with a salmon fillet, potato-crust side up, and drizzle chive oil over the fish." ]
[Name] Beer Spice Cake [AuthorId] 21705 [AuthorName] mysticalmagical [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2001-12-04T13:07:00Z [Description] A nice quick spice cake. I usually make it at Christmas. Just added walnuts to the ingredients list, sorry I forgot them the first time! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Winter", "Christmas", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1 1/2", "1", "1", "1", "1", "1/2", "1/4", "1", "1/2"] [RecipeIngredientParts] ["butter", "margarine", "brown sugar", "egg", "all-purpose flour", "baking powder", "ground cloves", "ground cinnamon", "ground allspice", "baking soda", "salt", "beer", "walnuts"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 363.1 [FatContent] 17.2 [SaturatedFatContent] 8.0 [CholesterolContent] 56.9 [SodiumContent] 300.6 [CarbohydrateContent] 47.5 [FiberContent] 1.4 [SugarContent] 26.8 [ProteinContent] 4.6 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] ["Preheat oven to 375 degrees F (190 degrees C].", "Grease and flour a 9x5 inch loaf pan.", "Sift together flour, baking powder, cloves, cinnamon, allspice baking soda and salt.", "Set aside.", "In a large bowl, cream the butter and brown sugar until light and fluffy.", "Add egg and beat well.", "Add flour mixture alternately with beer and mix well to combine.", "Fold in the chopped walnuts.", "Pour into a 9x5 inch loaf pan.", "Bake at 375 degrees F for 40 to 50 minutes, or until a toothpick inserted into the cake comes out clean." ]
[Name] Bedeviled Eggs [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-12-04T13:07:00Z [Description] Make and share this Bedeviled Eggs recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Kosher", "Spicy", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["8", "1/4", "1", "1 1/4", NA] [RecipeIngredientParts] ["hard-boiled eggs", "spicy brown mustard", "Tabasco sauce", "paprika"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 78.8 [FatContent] 5.4 [SaturatedFatContent] 1.6 [CholesterolContent] 212.0 [SodiumContent] 87.7 [CarbohydrateContent] 0.7 [FiberContent] 0.1 [SugarContent] 0.6 [ProteinContent] 6.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cut eggs in half lengthwise. Scoop out yolks; place in small bowl. Add tartar sauce, mustard and Tabasco; mash with fork. Season with salt and pepper. Spoon mixture into egg white halves, dividing equally. Sprinkle with paprika. Can be made 6 hours ahead. Cover; chill.
[Name] Broccoli Pasta in a Fresh Tomato Sauce [AuthorId] 12657 [AuthorName] Anu_N [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-12-04T13:07:00Z [Description] Determined to create my very own, 100% original pasta recipe, which I could call "mine" in all honestly, I made this for lunch today and was so thrilled with its fresh, light taste that I just HAD to post it and let everyone know that I'm not as unimaginative as I though! :) Reserving the pasta water saves some of the nutrients of broccoli from getting wasted. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/17/9/picskNjOU.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Vegetable", "European", "Low Protein", "Low Cholesterol", "Healthy", "Spring", "Summer", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "2 - 2 1/2", "3", "1/2", "1/2", "1/2", "1/2", "1 1/2", NA, NA, NA] [RecipeIngredientParts] ["pasta", "broccoli floret", "water", "tomatoes", "onion", "dried basil", "oregano", "dried parsley", "olive oil", "salt", "pepper", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 291.5 [FatContent] 4.7 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 26.4 [CarbohydrateContent] 53.4 [FiberContent] 4.6 [SugarContent] 7.6 [ProteinContent] 10.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Bring a medium pot of lightly salted water to a boil. Add pasta and cook for about 5-8 minutes. Stir in broccoli and cook 5-8 minutes more, or until pasta is al dente. Drain, reserving 1/2 cup of the water. Heat oil in a medium saucepan and saute the chopped onion until translucent. Add the chopped tomatoes, salt, pepper, and 1/2 cup of the pasta-broccoli water. Cover the saucepan and simmer for 5 minutes. Uncover, increase the flame to high, and cook for another 5 minutes, or until the most of the water has evaporated. Remove from heat and season with basil, parsley and oregano. Stir in the cooked pasta-broccoli mixture and mix well to coat. Sprinkle with parmesan cheese and serve hot!
[Name] Spaghetti & Lasagna Sauce [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-12-04T13:07:00Z [Description] Make and share this Spaghetti & Lasagna Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Lunch/Snacks", "Poultry", "Meat", "Southwestern U.S.", "European", "Low Cholesterol", "Kid Friendly", "Potluck", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1", "3", "1/2", "1", "1/4", NA, NA] [RecipeIngredientParts] ["stewed tomatoes", "crushed tomatoes", "ground turkey", "yellow onion", "green bell pepper", "garlic cloves", "basil leaves", "white sugar", "dried oregano", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 236.3 [FatContent] 11.9 [SaturatedFatContent] 4.5 [CholesterolContent] 40.2 [SodiumContent] 408.1 [CarbohydrateContent] 21.8 [FiberContent] 4.0 [SugarContent] 8.8 [ProteinContent] 13.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Blend the stewed tomatoes and crushed tomatoes in a blender. In a stock pot or large kettle, brown the ground beef with the onions, peppers, garlic. Pour in tomatoes and reduce heat. Add basil, sugar, oregano and simmer about 40 minutes. Periodically check consistency; if sauce is too runny or liquid, add no salt added tomato paste or cornstarch paste to taste. Sprinkle with salt substitute and pepper before serving.
[Name] Caesar Dip With Crudites [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-04T13:07:00Z [Description] Make and share this Caesar Dip With Crudites recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Kosher", "Free Of...", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["mayonnaise", "sour cream", "parmesan cheese", "fresh lemon juice", "garlic clove", "anchovy fillet", "romaine leaf"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 56.8 [FatContent] 4.7 [SaturatedFatContent] 2.8 [CholesterolContent] 13.4 [SodiumContent] 125.5 [CarbohydrateContent] 0.9 [FiberContent] 0.0 [SugarContent] 0.6 [ProteinContent] 2.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix first 6 ingredients in small bowl. Season dip with salt and pepper. Serve with lettuce and vegetables.
[Name] Carrot Cake with Maple Cream Cheese Icing [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-12-04T13:07:00Z [Description] Make and share this Carrot Cake with Maple Cream Cheese Icing 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/15/18/2/picUZYzrH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/18/2/picqzcRYW.jpg"] [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Kosher", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "2", "1 1/4", "4", "3", "1 1/4", "2", "10", "5", "2 1/2", "1/4", "12"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "salt", "ground cinnamon", "sugar", "canola oil", "eggs", "carrots", "walnuts", "ginger", "cream cheese", "unsalted butter", "powdered sugar", "pure maple syrup", "walnut halves"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 776.6 [FatContent] 46.8 [SaturatedFatContent] 10.7 [CholesterolContent] 100.8 [SodiumContent] 528.5 [CarbohydrateContent] 85.5 [FiberContent] 2.6 [SugarContent] 64.5 [ProteinContent] 8.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["For cake: Preheat oven to 350°F.", "Butter two 9-inch-diameter cake pans.", "Line bottom of pans with waxed paper.", "Butter and flour paper; tap out excess flour.", "Whisk flour, baking soda, salt and cinnamon in medium bowl to blend.", "Whisk sugar and oil in large bowl until well blended.", "Whisk in eggs 1 at a time.", "Add flour mixture and stir until blended.", "Stir in carrots, walnuts and ginger.", "Divide batter between prepared pans.", "Bake cakes until tester inserted into center comes out clean, about 40 minutes.", "Cool cakes in pans 15 minutes.", "Turn out onto racks.", "Peel off waxed paper; cool cakes completely.", "For icing: Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy.", "Add powdered sugar and beat at low speed until well blended.", "Beat in maple syrup.", "Chill until just firm enough to spread, 30 minutes.", "Place 1 cake layer on platter.", "Spread with 3/4 cup icing.", "Top with second layer.", "Spread remaining icing over entire cake.", "Arrange walnut halves around top edge." ]
[Name] Caramel Creme Sandwich Cookies [AuthorId] 7802 [AuthorName] Mark H. [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2001-12-04T13:07:00Z [Description] These are my all-time favorite cookies. The recipe is my mother's. She usually makes them at Christmas, but I say make them anytime. After all, there is no bad time for good cookies. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Christmas", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "1", "2 1/4", "3", "2 1/4", "1/2", "4 -5"] [RecipeIngredientParts] ["butter", "brown sugar", "flour", "butter", "powdered sugar", "vanilla", "evaporated milk"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 118.0 [FatContent] 5.7 [SaturatedFatContent] 3.5 [CholesterolContent] 19.9 [SodiumContent] 41.4 [CarbohydrateContent] 16.2 [FiberContent] 0.2 [SugarContent] 10.6 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 40-48 cookies [RecipeInstructions] Preheat oven to 325°. Cream 1 cup butter, then slowly add brown sugar and cream well. Blend in egg yolk, then stir in flour. Continue stirring until a ball of dough forms. Chill dough for easier handling. Shape dough into balls the size of large marbles. Flatten each ball of dough to about 1/8\" thickness using palm of hand. Mark each cookie by pressing with a fork. Bake for 8-10 minutes or until lightly browned. While cookies are baking, slightly brown 3 tablespoons of butter in a saucepan. Remove saucepan from heat and blend in powdered sugar. Gradually add vanilla and evaporated milk, stirring until a spreading consistency is achieved. Spread filling on one cookie, then top with a second cookie. Pour a tall glass of cold milk and enjoy the cookies.
[Name] Irish Soda Bread [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-12-04T13:07:00Z [Description] Make and share this Irish Soda 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/15/18/4/picip12vI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/18/4/picWgQJ3Y.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/18/4/picyioFhl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/18/4/picQoLpRL.jpg"] [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Grains", "Canadian", "European", "Low Cholesterol", "Healthy", "Kid Friendly", "Winter", "St. Patrick's Day", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["8", "1", "1", "1", "1", "1", "3/4", "1"] [RecipeIngredientParts] ["plain flour", "whole wheat flour", "cream of tartar", "baking soda", "salt", "sugar", "milk", "yoghurt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 285.6 [FatContent] 4.1 [SaturatedFatContent] 2.3 [CholesterolContent] 13.3 [SodiumContent] 944.2 [CarbohydrateContent] 51.8 [FiberContent] 1.6 [SugarContent] 1.4 [ProteinContent] 9.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all ingredients. Knead into a round and cut a cross on top. Bake on a cookie sheet at 400 degrees for 40 minutes. Serve warm.
[Name] Rhubarb & Ginger Jam by Dorothy Smith Gooden [AuthorId] 19392 [AuthorName] Pioneer [CookTime] PT45M [PrepTime] PT25H [TotalTime] PT25H45M [DatePublished] 2001-12-04T13:07:00Z [Description] Make and share this Rhubarb & Ginger Jam by Dorothy Smith Gooden recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Canadian", "Weeknight", "Canning", "Easy"] [RecipeIngredientQuantities] ["4", "2", "2"] [RecipeIngredientParts] ["rhubarb", "sugar", "preserved gingerroot"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 412.6 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 4.9 [CarbohydrateContent] 105.5 [FiberContent] 2.2 [SugarContent] 101.2 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 4-5 half-pint jars apprx. [RecipeInstructions] Put rhubarb& sugar inlayers in a glass bowl. Cover and allow to sit for 24 hours. Strain off the syrup into a saucepan, add ginger. Boil syrup& ginger for 30 minutes, medium low heat. Add rhubarb and boil again for 15 minutes or until the jam sets. Place in sterilized sealers& seal.
[Name] Southern Eggnog [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT15M [PrepTime] PT24H [TotalTime] PT24H15M [DatePublished] 2001-12-04T13:07:00Z [Description] Suggested in a 1959 book as a terrific beverage to serve at a New Years Day Open House party. I don't know why it was given the "Southern" designation. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Winter", "Christmas", "Weeknight", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "3", "3", "1", "1/4", "1", NA] [RecipeIngredientParts] ["vanilla pudding mix", "sugar", "milk", "vanilla", "peach brandy", "Grand Marnier", "nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 198.1 [FatContent] 11.4 [SaturatedFatContent] 6.8 [CholesterolContent] 85.8 [SodiumContent] 118.2 [CarbohydrateContent] 19.8 [FiberContent] 0.0 [SugarContent] 14.3 [ProteinContent] 4.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Combine pudding mix, sugar, and 1/4 cup of the milk in a 2-quart saucepan. Add slighly beaten egg yolks and blend well. Then add remaining milk; mix well. Cook over medium heat, stirring constantly, until mixture comes to a full boil, about 10 minutes. Cool. Beat egg whites until stiff peaks form; fold into cooled pudding mixture. Add vanilla and brandy; then chill several hours. Just before serving, whip the cream. Spoon onto eggnog and sprinkle with nutmeg.
[Name] Cornmeal Crust [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] nan [PrepTime] PT35M [TotalTime] PT35M [DatePublished] 2001-12-04T13:07:00Z [Description] Make and share this Cornmeal Crust recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Vegan", "Low Cholesterol", "Healthy", "Bread Machine", "< 60 Mins", "Small Appliance"] [RecipeIngredientQuantities] ["1", "1/4", "2 1/2", "1", "1", "2", "2"] [RecipeIngredientParts] ["water", "salt", "all-purpose flour", "cornmeal", "cornmeal", "sugar", "honey", "active dry yeast"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1727.9 [FatContent] 8.1 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 60.4 [CarbohydrateContent] 366.4 [FiberContent] 19.6 [SugarContent] 26.9 [ProteinContent] 45.9 [RecipeServings] nan [RecipeYield] 1 fourteen inch crust [RecipeInstructions] Measuring carefully, place all ingredients except 1 tablespoon cornmeal in bread machine pan in order specified by owner's manual Program basic dough cycle setting press start. Remove dough from bread machine pan; let rest 2 to 3 minutes. Pat and gently stretch dough into 14- to 15-inch circle. Spray 14-inch pizza pan with nonstick cooking spray; sprinkle with remaining 1 tablespoon cornmeal Press dough into pan. Follow topping and baking directions for individual recipes.
[Name] Sufganiot (Hanukkah Jelly Doughnuts) [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10M [PrepTime] PT40M [TotalTime] PT50M [DatePublished] 2001-12-04T13:07:00Z [Description] These plain or jelly-filled doughnuts are a favorite treat in Israel and a sweet alternative to the traditional latkes. Few people say no to doughnuts and this variety fits any appetite. I generally make a double batch of dough, refrigerate it and pinch off portions as I need for fresh treats or for taking along to a Chanukah party. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/18/8/picoi8Wy7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/18/8/picqejRw4.jpg"] [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Southwest Asia (middle East]", "Asian", "European", "Healthy", "Kid Friendly", "Kosher", "Potluck", "Winter", "Hanukkah", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1 1/4", "1", "6", "1", "1/4", "2", "1", "1", "1/4", "3 1/2 - 4", NA, "1 1/2", NA, NA] [RecipeIngredientParts] ["warm water", "milk", "sugar", "salt", "canola oil", "egg", "vanilla", "unbleached all-purpose flour", "fine sugar", "sugar", "shortening"] [AggregatedRating] 4.5 [ReviewCount] 13.0 [Calories] 61.7 [FatContent] 1.7 [SaturatedFatContent] 0.2 [CholesterolContent] 12.3 [SodiumContent] 58.0 [CarbohydrateContent] 9.9 [FiberContent] 0.4 [SugarContent] 1.9 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 42 doughnuts [RecipeInstructions] Whisk together the yeast, water and sugar, salt, oil, egg yolks, egg, vanilla and lemon extract. Blend well and stir in most of the flour to form a soft dough. Knead by hand, machine or in bread machine (dough setting], adding flour as needed. The dough should have some body, not too slack, supple, smooth and elastic. Place in a greased plastic bag and refrigerate at least 2 to 4 hours or overnight. If you are in a hurry, allow dough to rest at least 20 minutes, then proceed. If dough has risen at all, punch or flatten down, then pinch off pieces and form into small balls, about the size of golf balls. Otherwise, roll dough out to about three-quarters of an inch. Using a two and half inch or three inch biscuit cutter, cut out rounds. Cover and let sit 15 minutes while heating oil. In a deep fryer, or heavy dutch oven, heat about four inches of oil or a combination of oil and melted shortening. Add the doughnuts to the hot oil (temperature should be about 375 F.] and fry until the undersides are deep brown. Turn over once and finish frying the other side. Lift doughnuts out using a slotted spoon and drain well on paper towels. To fill, make a small opening and spoon in jam or jelly, or just sprinkle lightly with regular or extra fine granulated sugar by shaking doughnuts in a paper bag. Test oil temperature: It's a good idea to try frying one doughnut to start with. Once the doughnut seems done, take it out and cut it open to see if the inside is cooked.
[Name] Smoked Salmon Butter [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-12-04T13:07:00Z [Description] Make and share this Smoked Salmon Butter 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/15/18/9/pic4BdtTn.jpg" [RecipeCategory] Spreads [Keywords] ["Breakfast", "European", "Very Low Carbs", "Kosher", "Free Of...", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/4 - 1/2", "3", "2"] [RecipeIngredientParts] ["unsalted butter", "smoked salmon", "fresh dill"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 512.9 [FatContent] 49.9 [SaturatedFatContent] 30.0 [CholesterolContent] 142.8 [SodiumContent] 713.7 [CarbohydrateContent] 0.1 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 17.0 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Stir all ingredients in small bowl until well blended. Season to taste with salt and pepper. Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.
[Name] Toffee Treats [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-12-04T13:07:00Z [Description] Make and share this Toffee Treats recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Lunch/Snacks", "Kid Friendly", "Kosher", "Christmas", "Hanukkah", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "1/4", "5", "3/4"] [RecipeIngredientParts] ["butter", "margarine", "brown sugar", "vanilla extract", "all-purpose flour", "salt", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 292.0 [FatContent] 17.8 [SaturatedFatContent] 8.7 [CholesterolContent] 40.6 [SodiumContent] 120.8 [CarbohydrateContent] 31.0 [FiberContent] 1.3 [SugarContent] 18.8 [ProteinContent] 3.1 [RecipeServings] 18.0 [RecipeYield] 3 dozen [RecipeInstructions] Cream butter; gradually add brown sugar, and beat well at medium speed of an electric mixer. Add egg yolk and vanilla; beat well. Combine flour and salt; gradually add to creamed mixture, mixing well. Spread batter in a lightly greased 13- x 9- x 2-inch pan. Bake at 350 degrees F for 25 to 30 minutes (crust will be soft]. Remove pan from oven, and immediately arrange pieces of chocolate on hot crust. Let stand until chocolate softens; then spread evenly over crust with a spatula. Sprinkle chopped pecans on top; let cool slightly. Cut into squares while warm. Let squares cool completely in pan.
[Name] Banana Bread [AuthorId] 21705 [AuthorName] mysticalmagical [CookTime] PT55M [PrepTime] PT5M [TotalTime] PT1H [DatePublished] 2001-12-04T13:07:00Z [Description] This is the best banana bread I have ever made. Perfect for using those bananas that are still good but look too brown for someone to want to eat them. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/19/1/picca1NPE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/19/1/picA9yppU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/19/1/picKCowlZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/19/1/picKCowlZ.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Fruit", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/4", "1", "1", "1/2", "1", "3"] [RecipeIngredientParts] ["all-purpose flour", "white sugar", "butter", "vanilla extract", "baking soda", "baking powder", "egg", "bananas"] [AggregatedRating] 5.0 [ReviewCount] 42.0 [Calories] 282.9 [FatContent] 6.7 [SaturatedFatContent] 3.9 [CholesterolContent] 38.5 [SodiumContent] 240.8 [CarbohydrateContent] 53.2 [FiberContent] 1.8 [SugarContent] 30.5 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Preheat oven to 350 degrees F (175 degrees C]. Grease and flour the loaf pan Mash bananas and add flour, sugar, butter, vanilla, baking powder, baking soda and egg. Mix well. Pour into loaf pan. Bake at 350 degrees F (175 degrees C] for 50 to 60 minutes, or until toothpick inserted into center of cake comes out clean.
[Name] German Chocolate No-Cook Fudge [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-12-04T13:07:00Z [Description] Make and share this German Chocolate No-Cook Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Christmas", "< 15 Mins", "For Large Groups", "No Cook"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "2", "36"] [RecipeIngredientParts] ["sweetened condensed milk", "pecans", "vanilla", "pecan halves"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 304.9 [FatContent] 18.6 [SaturatedFatContent] 8.4 [CholesterolContent] 9.0 [SodiumContent] 38.5 [CarbohydrateContent] 36.1 [FiberContent] 2.6 [SugarContent] 32.5 [ProteinContent] 4.1 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Butter 8-inch square pan; set aside. Melt chocolate and chips in heavy, small saucepan over very low heat, stirring constandy. Remove from heat. Stir in condensed milk, chopped pecans and vanilla until combined. Spread in prepared pan. Arrange pecan halves on fudge. Score fudge into squares with knife. Refrigerate until firm. Cut into squares. Store in refrigerator. Bring to room temperature before serving.
[Name] Red Cabbage with Chestnuts [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2001-12-04T13:07:00Z [Description] My BH adores chestnuts and this is one of his favorite side dishes. It has a delicious sweet and sour flavor. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Kosher", "Potluck", "Winter", "Christmas", "Hanukkah", "Thanksgiving", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1/2", "6", "3"] [RecipeIngredientParts] ["fresh chestnuts", "onion", "red cabbage", "red wine vinegar", "water", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 205.2 [FatContent] 4.3 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 34.1 [CarbohydrateContent] 40.0 [FiberContent] 2.7 [SugarContent] 9.9 [ProteinContent] 2.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400°F. Using small knife, cut an X in each chestnut. Place in roasting pan. Bake until shells loosen, about 35 minutes. Cool slightly. Remove hard shell and brown skin from each nut. Set aside. Heat oil in large pot over medium-low heat. Add onion; sauté until soft, about 5 minutes. Add cabbage, vinegar, water and sugar. Cover; cook until cabbage is tender, stirring occasionally, about 40 minutes. Add nuts; cook until warm, about 10 minutes longer. Season with salt and pepper.
[Name] New York-Style Pizza Crust [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 2001-12-04T13:07:00Z [Description] Make and share this New York-Style Pizza Crust recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/19/4/qSVlYIyVTFGm0lgkEoNF_0S9A9928.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/19/4/sjzbZvq3RTu6URqDM4Tw_IMAG0098.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/19/4/Z7HJnGxLTWaUiLIXDOnJ_0S9A9905.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/19/4/OpMt1m3KR7W5qRAGpu21_0S9A9912.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/19/4/S1M6iohRRFqUvfrFeuHk_20170326_143420.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/19/4/picdGIEC5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/19/4/picDf10UP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/19/4/picWG3Z92.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/19/4/picDXsgqp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/19/4/picRSJNzd.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/15194/9h3B0WsTg2cWajitm4ET_6B3C87A0-F9D3-4D83-BC65-344F873D8634.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/15194/bMk2U3u6Rzy9NA4JYIHp_IMG_6850%20(1].jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/15194/X0PlEs8yS9iQbudEv58e_5BA74756-0CA8-47DD-940E-88CF0CE11182.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/19/4/picGJQ43J.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/19/4/picvPfkHe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/19/4/picimlLzd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/19/4/picbvwegV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/19/4/picrXWI2p.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/19/4/picfAYWxu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/19/4/6ICgKHRD2NlhdhEEa8Zw_677984882937418.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/15194/QEWO1xKQSaWDxSM2rHLX_7EDE0A4F-CD2C-4C48-89BA-C08C0DEAE065.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/19/4/pic48JcAd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/19/4/picb45yHV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/19/4/picqMoshQ.jpg"] [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2/3", "1", "1/8", "1 3/4", "1/2", "1"] [RecipeIngredientParts] ["water", "sugar", "fast rise yeast", "active dry yeast", "all-purpose flour", "bread flour", "salt", "cornmeal"] [AggregatedRating] 5.0 [ReviewCount] 124.0 [Calories] 824.0 [FatContent] 2.4 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 1173.7 [CarbohydrateContent] 172.6 [FiberContent] 6.9 [SugarContent] 4.8 [ProteinContent] 24.0 [RecipeServings] nan [RecipeYield] 1 twelve inch crust [RecipeInstructions] Combine water and sugar in small bowl; stir to dissolve sugar. Sprinkle yeast on top; stir to combine. Let stand 5 to 10 minutes or until foamy. Combine flour and salt in medium bowl. Stir in yeast mixture. Mix until mixture forms soft dough. Remove dough to lightly floured surface. Knead 5 minutes or until dough is smooth and elastic, adding additional flour, 1 tablespoon at a time, as needed. Place dough in medium bowl coated with nonstick cooking spray. Turn dough in bowl so top is coated with cooking spray; cover with towel or plastic wrap. Let rise in warm place 30 minutes or until doubled in bulk. Punch dough down; place on lightly floured surface and knead about 2 minutes or until smooth. Pat dough into flat disc about 7 inches in diameter. Let rest 2 to 3 minutes. Pat and gently stretch dough from edges until dough seems to not stretch anymore. Let rest 2 to 3 minutes. Continue patting and stretching until dough is 12 to 14 inches in diameter. Spray 12- to 14-inch pizza pan with nonstick spray; sprinkle with commeal, if desired. Press dough into pan. Preheat oven to 5OOF. Follow directions for individual recipes, baking pizza on bottom rack of oven.
[Name] Hominy - Green Chile Casserole [AuthorId] 7802 [AuthorName] Mark H. [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-12-04T13:07:00Z [Description] This simple tasty side dish is great for potlucks. So far three people who said they didn't like hominy have asked me for the recipe. Oops. Make that two people. The third person gets it made for her since she is married to me. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/19/5/15195.jpg" [RecipeCategory] Cheese [Keywords] ["Vegetable", "Southwestern U.S.", "Potluck", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "8", "1 1/2", "1", "1", NA] [RecipeIngredientParts] ["yellow hominy", "white hominy", "sour cream", "sharp cheddar cheese", "green chili"] [AggregatedRating] 5.0 [ReviewCount] 25.0 [Calories] 219.8 [FatContent] 17.4 [SaturatedFatContent] 10.6 [CholesterolContent] 50.4 [SodiumContent] 212.4 [CarbohydrateContent] 8.4 [FiberContent] 1.1 [SugarContent] 5.2 [ProteinContent] 9.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees. Set aside half of the cheese. Mix the remaining cheese with the remainder of the ingredients. Spread mixture into an 8x8 or 9x9 baking dish. Top with remaining cheese. Bake for 30 minutes.
[Name] Zchug - Yemenite Hot Salsa [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-12-04T13:07:00Z [Description] This is a hot salsa that the Yemenite Jews eat with everything. My neighbor always makes tons of it to distribute to all her married children each week (I sometimes wish I were one of them). [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Spreads", "Vegetable", "Southwest Asia (middle East]", "Asian", "Vegan", "Kosher", "Spicy", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["2 -3", "1/4", "1 -2", "1/4", "1/4", NA, "1 1/2", "1"] [RecipeIngredientParts] ["jalapeno chiles", "garlic", "water", "cilantro leaf", "salt", "fresh ground pepper", "ground cumin", "tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 76.8 [FatContent] 1.0 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 308.8 [CarbohydrateContent] 16.1 [FiberContent] 3.7 [SugarContent] 6.7 [ProteinContent] 3.6 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Puree garlic and chiles in food processor, add water if needed. Add cilantro, then salt, pepper to taste and cumin. Remove mixture and set aside. Puree tomatoes in processor then combine the two mixtures.
[Name] Sweet Potato Casserole [AuthorId] 23956 [AuthorName] Gabby7 [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-12-04T13:07:00Z [Description] This recipe came from my step sister. I have never had sweet potatoes like this until hers. This is just about the only way I will eat sweet potatoes. [Images] character(0) [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Vegetable", "Low Protein", "Christmas", "Thanksgiving", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1", "1", "1/3", "1", "1", "1/3", "1", "1/3", "1"] [RecipeIngredientParts] ["sweet potatoes", "sugar", "salt", "butter", "vanilla", "milk", "butter", "light brown sugar", "flour", "pecans"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 1032.2 [FatContent] 52.6 [SaturatedFatContent] 22.5 [CholesterolContent] 89.8 [SodiumContent] 363.2 [CarbohydrateContent] 138.6 [FiberContent] 5.9 [SugarContent] 108.6 [ProteinContent] 7.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix all ingredients. Spread in dish. I use a 9x9 glass oven-proof dish. Topping---------------------. Mix as listed, drop by spoonfuls on top of potatoes. Places not filled in with topping will be fine, as it will spread while baking. Bake uncovered, at 350 degrees for 35 minutes. Enjoy!
[Name] Fudge-Rice Crispy Sandwiches [AuthorId] 7802 [AuthorName] Mark H. [CookTime] PT10M [PrepTime] PT3H [TotalTime] PT3H10M [DatePublished] 2001-12-04T13:07:00Z [Description] These no-bake cookies take Rice Krispy Treats to a new level. Almost all of the prep time involves chilling the cookies in the refrigerator. I suggest doubling the recipe to keep everyone happy. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "Christmas", "Hanukkah", "Weeknight", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "1/2", "4", "1", "16", "1/2", "2"] [RecipeIngredientParts] ["peanut butter", "water", "chocolate chips", "powdered sugar", "butter"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 4718.7 [FatContent] 275.0 [SaturatedFatContent] 149.8 [CholesterolContent] 61.1 [SodiumContent] 2021.9 [CarbohydrateContent] 581.1 [FiberContent] 35.2 [SugarContent] 442.1 [ProteinContent] 62.5 [RecipeServings] nan [RecipeYield] 1 eight x eight pan [RecipeInstructions] Melt butterscotch chips and peanut butter over very low heat, stirring constantly until well blended. Remove from heat, then stir in Rice Krispies until well coated. Press half of Rice Krispy mixture into buttered 8x8 pan and chill in refrigerator. Combine water, chocolate chips, powdered sugar, and butter and melt until well blended using a double boiler or a mixing bowl atop a saucepan of boiling water. Spread chocolate mixture evenly atop chilled Rice Krispy mixture, lightly press into place, then chill in refrigerator. Spread remaining Rice Krispy mixture atop chilled chocolate layer, then chill again. Remove from refrigerator and cut into squares.
[Name] Banana Frittatas [AuthorId] 21705 [AuthorName] mysticalmagical [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-12-04T13:07:00Z [Description] Make and share this Banana Frittatas recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Fruit", "Kid Friendly", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/2", "1", "2", "1/4", "2", "2", "2", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "salt", "white sugar", "milk", "eggs", "bananas", "butter"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 348.2 [FatContent] 15.6 [SaturatedFatContent] 4.0 [CholesterolContent] 148.9 [SodiumContent] 123.3 [CarbohydrateContent] 46.2 [FiberContent] 2.9 [SugarContent] 19.8 [ProteinContent] 8.0 [RecipeServings] 3.0 [RecipeYield] 3 frittatas [RecipeInstructions] In a bowl, combine the flour, salt and sugar. Gradually pour in the milk, stirring constantly, until a smooth batter is formed. Add the eggs, one at time, stirring well each addition. Stir in sliced bananas. Heat oil and butter in a nine inch non-stick skillet over medium heat. Pour the mixture in by spoonfuls, spreading the mixture evenly across the pan. When the bottom has turned a golden brown turn the frittata and cook over low heat until golden brown on the other side. Sprinkle with sugar and serve warm.
[Name] Roast Goose with Caramelized Apples [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT4H [PrepTime] PT15M [TotalTime] PT4H15M [DatePublished] 2001-12-04T13:07:00Z [Description] Make and share this Roast Goose with Caramelized Apples 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/15/20/1/ns3IgI1QDWet48zJpXJg_goose-772.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/20/1/W9Ik0JDQrmsLDuAeRYMY_goose-785.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/20/1/zREpUFdwQdeertiBxhta_goose-770.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/20/1/picwOyDeZ.jpg" ] [RecipeCategory] Goose [Keywords] ["Poultry", "Apple", "Fruit", "Meat", "European", "Kosher", "Free Of...", "Christmas", "Hanukkah", "Thanksgiving", "Weeknight", "Roast", "Oven"] [RecipeIngredientQuantities] ["1", "3", "8", "1/4", "6", "1/4", "1 1/2"] [RecipeIngredientParts] ["goose", "garlic", "gala apples", "golden delicious apples", "fresh lemon juice", "sugar", "calvados", "ground cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1067.5 [FatContent] 67.3 [SaturatedFatContent] 21.0 [CholesterolContent] 278.0 [SodiumContent] 216.1 [CarbohydrateContent] 35.9 [FiberContent] 4.7 [SugarContent] 28.6 [ProteinContent] 77.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Position rack in bottom third of oven and preheat to 350°F. Rinse goose inside and out; pat dry with paper towels. Sprinkle inside and out with salt and pepper. Using knife, cut small slits all over goose; place garlic slices into slits. Place goose on rack, breast side down, in large roasting pan. Roast goose 2 hours 45 minutes, basting occasionally with drippings and removing excess fat; reserve 6 tablespoons fat. Turn goose over. Roast until brown and thermometer inserted into thickest part of thigh registers 175°F, basting occasionally with drippings, about 45 minutes longer. Meanwhile, toss apples and lemon juice in large bowl. Pour 6 tablespoons goose fat into 15 x 10 x 2-inch glass baking dish. Using slotted spoon, transfer apples to baking dish; toss apples in goose fat. Add sugar, Calvados and cinnamon to apples; toss. Bake apples alongside goose until very tender and golden, about 1 hour. Serve goose with caramelized apples.
[Name] (Potatoes with garlic and cheese) Pommes de terre a l'ail [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-12-04T13:07:00Z [Description] Turned out onto a platter, these potatoes make a lovely presentation for a buffet table, and taste sumtuous!! Evolved from "French Cooking by Eileen Reece" [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/20/2/picZo7dpO.jpg" [RecipeCategory] Potato [Keywords] ["Cheese", "Vegetable", "Canadian", "European", "Kid Friendly", "Potluck", "Winter", "Thanksgiving", "< 60 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["5", "2", "2", NA, "4", "3", "1", "2"] [RecipeIngredientParts] ["bacon", "olive oil", "gruyere cheese", "garlic", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 354.7 [FatContent] 23.3 [SaturatedFatContent] 8.9 [CholesterolContent] 43.7 [SodiumContent] 272.0 [CarbohydrateContent] 25.0 [FiberContent] 2.6 [SugarContent] 1.6 [ProteinContent] 11.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Wipe out a heavy cast iron deep frypan (cocotte] with an oiled paper. Cut the bacon into 1/2 inch wide strips, and over a mediium heat cook until crisp and golden coloured, then add the oil and a first layer of potatoes. Season well with salt and pepper and cover with a layer of grated cheese. Continue filling the dish with alternate layers of seasoned potatoes and cheese until the dish is full. Sprinkle with finely chopped garlic and parsley. Cover the dish and place over a low heat. Cook for 30 minutes shaking the dish occasionally but do not stir the contents. When the potatoes are tender when pierced with a pointed knife, pour the cream over the surface, replace the lid and cook for a further 3 to 4 minutes. Serve the gratin immediately either in the dish or turned out on to a heated serving dish, crusted side uppermost.
[Name] Israeli Spinach Fritters [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-12-04T13:07:00Z [Description] Make and share this Israeli Spinach Fritters recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Southwest Asia (middle East]", "Asian", "European", "Low Protein", "Healthy", "Kosher", "Winter", "Hanukkah", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "2", "1/2", "1", "1", NA, NA, NA] [RecipeIngredientParts] ["fresh spinach", "zucchini", "potato", "onion", "eggs", "flour", "ground cumin", "ground coriander", "white pepper", "salt", "canola oil"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 44.4 [FatContent] 0.7 [SaturatedFatContent] 0.2 [CholesterolContent] 17.6 [SodiumContent] 39.1 [CarbohydrateContent] 7.9 [FiberContent] 1.6 [SugarContent] 0.9 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 24 latkes [RecipeInstructions] ["Grate potatoes, zucchini and onion in food processor (work quickly to avoid discoloration].", "Squeeze out liquid.", "Add spinach, egg, flour, cumin, coriander, salt and pepper to taste.", "Mix well.", "In large non-stick skillet, heat enough oil to cover bottom of the pan.", "Spoon out the batter into pan, being careful not to crowd.", "Cook until crisp and brown on one side, then turn and fry on other side.", "Keep finished pancakes warm in oven all pancakes are fried.", "Drain on paper towels." ]
[Name] Potato Pancakes with Apples [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-12-04T13:07:00Z [Description] Make and share this Potato Pancakes with Apples recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Potato", "Apple", "Fruit", "Vegetable", "European", "Low Protein", "Healthy", "Kid Friendly", "Kosher", "Potluck", "Winter", "Hanukkah", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4", NA, NA, NA, NA] [RecipeIngredientParts] ["russet potato", "apple", "egg", "flour", "salt", "ground black pepper", "canola oil", "powdered sugar"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 60.9 [FatContent] 0.6 [SaturatedFatContent] 0.2 [CholesterolContent] 21.1 [SodiumContent] 9.9 [CarbohydrateContent] 12.3 [FiberContent] 1.4 [SugarContent] 1.8 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 10 latkes [RecipeInstructions] ["Grate potatoes and apples in food processor (work quickly to avoid discoloration].", "Squeeze out liquid.", "Add egg and flour, salt and pepper to taste.", "Mix well.", "In large non-stick skillet, heat enough oil to cover bottom of the pan.", "Spoon out the batter into pan, being careful not to crowd.", "Cook until crisp and brown on one side, then turn and fry on other side.", "Keep finished pancakes warm in oven all pancakes are fried.", "Drain on paper towels.", "Sprinkle with powdered sugar if desired just before serving." ]
[Name] Caramelized Onion and Sour Cream Spread [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-12-04T13:07:00Z [Description] Make and share this Caramelized Onion and Sour Cream Spread recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/20/5/pic5eSvp5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/20/5/picwCeRDs.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Kosher", "Christmas", "Hanukkah", "< 60 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["3", "1/3", "1", "1", "1/2", "2", "1", "8", "1/3", "1", "18"] [RecipeIngredientParts] ["olive oil", "olive oil", "red onion", "red bell pepper", "fennel bulb", "sugar", "garlic", "sour cream", "capers"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 169.2 [FatContent] 16.2 [SaturatedFatContent] 3.2 [CholesterolContent] 4.2 [SodiumContent] 46.3 [CarbohydrateContent] 6.2 [FiberContent] 1.2 [SugarContent] 2.2 [ProteinContent] 1.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onion and next 4 ingredients. Cover; cook until vegetables release their juices, stirring occasionally, about 12 minutes. Uncover; sauté until juices evaporate, about 10 minutes. Add garlic; cook until vegetables are very tender and just beginning to brown, about 12 minutes longer. Cool completely. Puree vegetable mixture and sour cream in processor until almost smooth. Season generously with salt and pepper. Transfer to bowl. Sprinkle with capers. Preheat broiler. Arrange bread slices on baking sheet. Brush both sides of bread slices with 1/3 cup oil. Toast about 2 minutes per side. Cool. Serve with spread. A combination of dried thyme, basil, savory and fennel seeds can be substituted for herbes de Provence.
[Name] Tuna Mornay [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-12-04T13:07:00Z [Description] A very tasty rich dish. I enjoy this dish at all times of the year. Can be eaten cold or hot and can even be served with rice and/or bread rolls. [Images] character(0) [RecipeCategory] Tuna [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", NA, "200", "1/4"] [RecipeIngredientParts] ["butter", "plain flour", "milk", "paprika", "lemon juice", "canned tuna", "cheese"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 279.9 [FatContent] 14.5 [SaturatedFatContent] 8.0 [CholesterolContent] 74.8 [SodiumContent] 584.5 [CarbohydrateContent] 7.2 [FiberContent] 0.3 [SugarContent] 0.1 [ProteinContent] 28.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place the butter in a preheated saucepan and melt the butter down (on low heat]. Once the butter is melted down add the plain flour. Stir well and cook the mixture of butter and plain flour which should go a bit lumpy and dry at this stage. Very important that you cook this well (2-4 minutes]. Remove from heat and slowly, very slowly add the milk and stir. The sauce should now be getting smooth. If it is lumpy you have been adding the milk to fast. Keep adding the milk until the desired thickness is achieved. Add the paprika and lemon juice for a bit of extra kick. Add the cheese slowly and stir in so that you can not see any grated cheese in the dish. Any other herbs for a bit of extra taste. Add the tuna and let it sit on low heat for 5 minutes lightly stirring every minute or so. Garnish with some parsley.
[Name] Cherry Cake [AuthorId] 21705 [AuthorName] mysticalmagical [CookTime] PT2H30M [PrepTime] PT15M [TotalTime] PT2H45M [DatePublished] 2001-12-04T13:07:00Z [Description] Make and share this Cherry Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "2", "1/2", "2", "1", "12", "8"] [RecipeIngredientParts] ["white sugar", "butter", "eggs", "all-purpose flour", "baking powder", "sultana raisins"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 657.8 [FatContent] 24.8 [SaturatedFatContent] 15.0 [CholesterolContent] 113.9 [SodiumContent] 259.6 [CarbohydrateContent] 107.8 [FiberContent] 2.9 [SugarContent] 74.5 [ProteinContent] 6.6 [RecipeServings] nan [RecipeYield] 1 nine x five inch cake [RecipeInstructions] Preheat oven to 300 degrees F (150 degrees C]. Grease and line with parchment paper one 9x5 inch loaf pan. Cream butter or margarine and sugar together until light and fluffy. Add beaten eggs and orange juice and mix well. Sift flour and baking powder. Reserve 1/3 cup of flour mixture and toss with raisins and cherries (this will keep them from sinking to the bottom of the cake]. Add flour mixture to batter and blend. Add floured raisins and cherries to dough and mix until just combined. Pour batter into prepared pan. Bake at 300 degrees F (150 degrees C] for 2-1/2 hours. Don't serve until several days old. Wrap the cake in plastic wrap or foil and store in a sealed tin.
[Name] Honey-Dijon Salad with Shrimp [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2001-12-04T13:08:00Z [Description] Make and share this Honey-Dijon Salad with Shrimp recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "No Cook"] [RecipeIngredientQuantities] ["8", "1", "3", "2", "1/2", "1/4", "1/4", "1/4", "1/4", "2", NA] [RecipeIngredientParts] ["romaine lettuce leaves", "large shrimp", "mushrooms", "carrots", "egg substitute", "white wine vinegar", "Grey Poupon Dijon Mustard", "honey", "croutons", "carrot curls"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 197.5 [FatContent] 8.2 [SaturatedFatContent] 1.1 [CholesterolContent] 71.6 [SodiumContent] 433.3 [CarbohydrateContent] 20.5 [FiberContent] 2.5 [SugarContent] 11.6 [ProteinContent] 11.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix lettuce, shrimp, mushrooms and carrots in large bowl; set aside. Whisk together egg substitute, oil, vinegar, mustard and honey in small bowl until well blended. Pour dressing over salad, tossing until well coated. Top with croutons if desired. Garnish with carrot curls. Serve immediately.
[Name] (Potatoes) Pommes Lyonnaise [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT1H5M [PrepTime] PT15M [TotalTime] PT1H20M [DatePublished] 2001-12-04T13:08:00Z [Description] These are excellant, the crispy top layer is fought over in our house. Evolved to our taste from "French Cooking by Eileen Reece" [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Canadian", "European", "Low Protein", "Kid Friendly", "Potluck", "Winter", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "8", "1 1/2", "1 1/2", NA, "2"] [RecipeIngredientParts] ["potatoes", "onions", "butter", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 253.0 [FatContent] 13.6 [SaturatedFatContent] 7.5 [CholesterolContent] 23.6 [SodiumContent] 51.8 [CarbohydrateContent] 30.3 [FiberContent] 3.9 [SugarContent] 2.8 [ProteinContent] 3.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Peel and slice the potatoes very thinly (a mandolin works best to get them very thin]. Peel and slice the onions medium-fine (again the madolin, if you have one]. Heat the oven to 350 degrees. Melt the butter and pork fat, (you can replace the pork fat with butter, but the taste will be different], in a large iron frying pan over a medium low heat and add the onions, cooking them for 4 to 5 minutes until transparent before adding the potatoes. Season well with salt and pepper. Turn them over occasionally with a wooden spatula and when they have coloured to the blond stage, mix in the parsley. Empty the contents of the pan into a large oval gratin dish and cook very slowly in the oven for at least 1 hour or until browned and crusted on the surface and melting underneath.
[Name] Winter Pork Chops [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2001-12-04T13:08:00Z [Description] I saw a recipe similar to this in an Uncle Ben's ad some years ago. I never kept the ad, just started making this recipe. Although the seasoning is different, don't let it scare you. Everyone that I have ever made these for loves them, including my husband who doesn't like rice. Try them once. I make it without the craisins but they were in the original recipe. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/21/0/picjNARBo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/21/0/picOMlgtP.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Rice", "Meat", "Kid Friendly", "Winter", "Christmas", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1/2", "1/8", "1", "2", "1", NA, NA] [RecipeIngredientParts] ["onion", "craisins", "Uncle Bens wild rice", "cheddar cheese", "salt", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 476.2 [FatContent] 30.6 [SaturatedFatContent] 11.8 [CholesterolContent] 104.7 [SodiumContent] 247.1 [CarbohydrateContent] 20.0 [FiberContent] 0.6 [SugarContent] 17.0 [ProteinContent] 29.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Heat oil in a large skillet.", "Add pork chops.", "Season pork chops with salt and cinnamon (just like salt& pepper] on each side.", "Lightly brown the chops then remove to a platter.", "Add onions to skillet and cook until tender.", "Add apple juice, rice mix and seasoning packet from mix.", "Bring to a boil.", "Add pork chops and the juices from the platter back to the skillet.", "If using the craisins, add here.", "Cover and reduce heat to a simmer.", "Cook for 20-25 minutes.", "Sprinkle the top with cheddar cheese, cover and cook for 5 minutes more or until most of the juice is absorbed." ]
[Name] (Potatoes) Pommes Anna [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-12-04T13:08:00Z [Description] These potatoes are special and definitly not diet!!! Crunchie for a special meal or buffet. Evolved from "French cooking by Eileen Reece" [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Canadian", "European", "Low Protein", "Kid Friendly", "Winter", "Thanksgiving", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "5", NA] [RecipeIngredientParts] ["potatoes", "butter"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 285.9 [FatContent] 19.3 [SaturatedFatContent] 12.2 [CholesterolContent] 50.8 [SodiumContent] 145.2 [CarbohydrateContent] 26.4 [FiberContent] 3.3 [SugarContent] 1.2 [ProteinContent] 3.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 375 degrees. Peel the potatoes and slice them thinly. (if you have one use a mandolin] Thickly butter a deep charlotte mould and line the sides with potato slices placed closely to gether and attached firmly to the butter. Cover the bottom also and sprinkle lightly with salt, freshly ground pepper and flecks of butter, cover with another layer of potatoes, seasoning and butter and so on until the tin is three-quarters full. Cover with buttered paper and cook for 45 minutes or until tender when pierced with a sharply pointed knife. To serve, pass the blade of a knife around the inside of the tin, hold a heated plate over it and invert, giving a sharp tap as the plate is set down to turn out the contents. The inside should be soft and the outside crust crisp and golden brown.
[Name] Creamy Red Pepper Pasta Inspired by Chef Miller [AuthorId] 16459 [AuthorName] Elizabeth Fullerton [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-12-04T13:08:00Z [Description] This dish was inspired by Chef Miller's Red Pepper Dip recipe. The celery seeds give it a little taste of salt without adding any salt; thus making it low in sodium even though it is pretty rich in other areas. It the cream, Parmesan cheese and red peppers complement each other in a very nice way. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Chicken", "Poultry", "Vegetable", "Meat", "Kid Friendly", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "4", "4", "1", "3", "1/2", "3 -4", "1", "1/4", "1", "8", "2"] [RecipeIngredientParts] ["chicken", "green onions", "fresh mushrooms", "garlic cloves", "parmesan cheese", "olive oil", "butter", "basil", "celery seed", "parsley", "linguine", "fettuccine pasta"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 781.0 [FatContent] 48.6 [SaturatedFatContent] 21.2 [CholesterolContent] 141.9 [SodiumContent] 297.3 [CarbohydrateContent] 57.2 [FiberContent] 4.9 [SugarContent] 7.0 [ProteinContent] 30.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 400°F.", "Brush red peppers with a small amount of olive oil, place in oven to roast.", "In a skillet, heat olive oil and cook green onions and mushrooms until tender, add garlic and brown.", "Add cream, Parmesan cheese, and chicken; turn heat down to low on stove top.", "When peppers are tender, remove them from oven and take off stems and remove seeds.", "Then slice the peppers into strips and add peppers to sauce.", "When pasta is cooked, place into warm, shallow bowls and serve immediately." ]
[Name] Chocolate Chip Pumpkin Bread [AuthorId] 21705 [AuthorName] mysticalmagical [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-12-04T13:08:00Z [Description] Make and share this Chocolate Chip Pumpkin Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1", "2/3", "4", "3 1/2", "1", "1", "2", "1 1/2", "1", "1/2"] [RecipeIngredientParts] ["white sugar", "pumpkin puree", "water", "eggs", "all-purpose flour", "ground cinnamon", "ground nutmeg", "baking soda", "salt", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 891.0 [FatContent] 37.1 [SaturatedFatContent] 8.5 [CholesterolContent] 105.8 [SodiumContent] 790.4 [CarbohydrateContent] 135.1 [FiberContent] 3.6 [SugarContent] 88.0 [ProteinContent] 10.3 [RecipeServings] nan [RecipeYield] 1 nine x six inch loaf [RecipeInstructions] Preheat oven to 350 degrees F (175 degrees C]. Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans. In a large bowl, combine sugar, pumpkin, oil, water and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full. Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.
[Name] Chex "Cookies" [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-12-04T13:08:00Z [Description] I've had these many times and couldn't find a recipe for them, so I made this up and they turned out pretty well. Qucik, easy, sweet... [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "Potluck", "Christmas", "< 15 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["5", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["peanut butter", "peanuts", "colored miniature marshmallows"] [AggregatedRating] nan [ReviewCount] nan [Calories] 73.8 [FatContent] 4.6 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 60.8 [CarbohydrateContent] 6.5 [FiberContent] 0.7 [SugarContent] 1.9 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 30 cookies [RecipeInstructions] Melt the peanut butter and almond bark in a large saucepan. When melted, remove from heat and add Chex and peanuts, stir until coated. Add marshmallows, gently stir until coated. Spoon onto wax paper to make clusters. The trick is to get the cookies onto the paper before the marshmallows start to melt. Let sit for 3-4 hours to set.
[Name] Beef Burgers [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-12-04T13:08:00Z [Description] I divide this into several small containers and freeze. What a time saver when your family wants something hot. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Meat", "High Protein", "Kid Friendly", "High In...", "< 60 Mins", "For Large Groups", "Freezer", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["5", "5 -10", "2 1/2", "1", "2 1/2", "2 1/2 - 3", "5", "2 1/2", "1"] [RecipeIngredientParts] ["hamburger", "chili powder", "salt", "onion", "catsup", "water", "prepared mustard", "salt", "oatmeal"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 106.7 [FatContent] 5.4 [SaturatedFatContent] 2.0 [CholesterolContent] 30.4 [SodiumContent] 407.0 [CarbohydrateContent] 4.6 [FiberContent] 0.4 [SugarContent] 2.9 [ProteinContent] 9.9 [RecipeServings] 50.0 [RecipeYield] nan [RecipeInstructions] Add the first 4 ingredients together and brown. Put the catsup, water mustard and salt together in a saucepan and boil for 3 mins. Pour over beef mixture. Stir in 1 cup oatmeal and cook until tender.
[Name] 5 Layer Dip [AuthorId] 23956 [AuthorName] Gabby7 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-12-04T13:08:00Z [Description] I am always asked to bring this dip. Everyone just loves it. I adaped it from another recipe but I really don't remeber how I came up with it. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/21/6/15216.jpg" [RecipeCategory] Cheese [Keywords] ["Beans", "Tex Mex", "Southwestern U.S.", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "1"] [RecipeIngredientParts] ["cream cheese", "cheese", "salsa", "black olives"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 519.8 [FatContent] 35.1 [SaturatedFatContent] 21.7 [CholesterolContent] 107.0 [SodiumContent] 1808.5 [CarbohydrateContent] 30.8 [FiberContent] 7.7 [SugarContent] 4.3 [ProteinContent] 23.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Pre heat the oven at 400 degrees. Take a 9 inch pie plate and spread the cream cheese on the bottom. Next spread the refied beans on top of the cream cheese. Spread the salsa on top of the refried beans. Sprinkle the shredded cheese on top of the salsa. Finally sprinkle the black olives on top of the shredded cheese. Bake in the pre heated oven for 15 minutes or until cheese is melted and bubbly.
[Name] Frijoles Charros [AuthorId] 19823 [AuthorName] Manuel Rios [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2001-12-04T13:08:00Z [Description] Make and share this Frijoles Charros recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Beans", "Mexican", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "3", "1/2", "1/4", NA, "60", "1/2", "2"] [RecipeIngredientParts] ["bacon", "tomatoes", "onion", "pork sausage", "tomato puree", "Tabasco sauce"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 285.2 [FatContent] 23.5 [SaturatedFatContent] 7.8 [CholesterolContent] 44.7 [SodiumContent] 523.4 [CarbohydrateContent] 9.1 [FiberContent] 1.9 [SugarContent] 4.7 [ProteinContent] 10.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook the beans the normal way. Separate the beans and the juice. In another pot put the juice; add the tomato and the onion. Cut the bacon in small pieces and the sausage too. Put the bacon and the sausage in the microwave for 1 minute on medium. Put in the pot the bacon and the sausage. Boil, all together, do not add water yet. Add some Tabasco or chili powder if you have. Boil it until the sousa has the flavor of the bacon and the sausage. Then add a lit bit of water, and let it boil for 1 minute. Then add the beans, and let it boil for 3 minutes. Keep stirring it.

Subsets and Splits

No community queries yet

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