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[Name] Summer Citrus Punch [AuthorId] 1554 [AuthorName] Jacques Lorrain [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-09-05T19:16:00Z [Description] Make and share this Summer Citrus Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Low Protein", "Low Cholesterol", "Healthy", "Summer", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["7", "3", "1 1/2", "3/4", "3/4", "1/3", "50", "1", "1", "1", NA] [RecipeIngredientParts] ["vodka", "grapefruit juice", "fresh lime juice", "fresh lemon juice", "sugar", "orange", "lemon", "strawberry"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 231.8 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 4.7 [CarbohydrateContent] 28.2 [FiberContent] 1.6 [SugarContent] 21.7 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 13 cups [RecipeInstructions] Combine first four ingredients in punch bowl. Stir until sugar dissolves. Add 50 ice cubes, orange slices, lemon slices and berries and stir gently to combine. Fill glasses with ice. Ladle punch into glasses and serve.
[Name] Summer Pudding [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-13T13:41:00Z [Description] Make and share this Summer Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Summer", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["5", "1 1/2", NA, "1/4", "4 -6"] [RecipeIngredientParts] ["sugar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 85.8 [FatContent] 2.5 [SaturatedFatContent] 1.2 [CholesterolContent] 5.7 [SodiumContent] 138.4 [CarbohydrateContent] 13.6 [FiberContent] 0.6 [SugarContent] 1.7 [ProteinContent] 2.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Take a 2 pint pudding basin, or souffle dish. Cut the bread to get the base and sides of the dish. Put the blackberries and blackcurrants and sugar to taste into a pan with the water. Simmer gently until almost soft, add the raspberries and strawberries and cook for a further 3 minutes. Put the mixture in the basin (reserving 2-3 oz juice]. Top with the bread, pressing down firmly. Cover the basin with a plate or saucer to fit the top exactly. Place a weight on top and leave in the refrigerator overnight. Turn out on to a serving dish just before serving. Use the reserved juice to cover any parts of the bread which have been left white. Serve with whipped cream.
[Name] Sweet Chicken Curry [AuthorId] 1718 [AuthorName] Denise2 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 1999-08-13T13:28:00Z [Description] This is an adaptation of my mother's curry recipe. It produces a delightfully mild (depending on your curry mix) and sweet stew. This mixture makes enough mild, sweet curry to feed six unashamedfly hungry people, and freezes well.To lose the syrupy/sweet aspect, use plain coconut cream instead of the colada mix. If you can't find coconut milk, use some plain yogurt and brown sugar or honey instead. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken Thigh & Leg", "Chicken", "Poultry", "Meat", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["3", "3 -4", "2 -3", "3 -7", NA, "1/2", "2 -4", "1", "1", "5 -6"] [RecipeIngredientParts] ["olive oil", "onions", "garlic", "curry powder", "hot chili pepper", "low-fat coconut milk", "potatoes"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 114.2 [FatContent] 8.1 [SaturatedFatContent] 2.2 [CholesterolContent] 35.5 [SodiumContent] 37.2 [CarbohydrateContent] 1.0 [FiberContent] 0.2 [SugarContent] 0.3 [ProteinContent] 9.0 [RecipeServings] 48.0 [RecipeYield] nan [RecipeInstructions] In a pot, brown the meat, onions and garlic in oil (Chicken should be skinned]. Generously sprinkle curry powder on meat (commercial preparations are fine on their own or cut with some homemade]. Mix your stock and thickener in a cup. Add stock mixture, coconut milk and cream to the chicken. If you don't want to break the bank over one meal, forage in your refrigerator for any questionable vegetables you want to use up and start dicing potatoes and throw them in now. Season to taste. Simmer for at least 10 minutes- thickening your sauce to desired consistency, though feel free to torment your family and/or guests by cooking this for a few hours. Serve with rice, thick pita bread, salad and your fave condiments. Suggested condiments include corn kernels, peanuts (or other nuts], raisins, chopped hard-boiled eggs, sliced banana in lemon or lime juice, sliced cucumber in yoghurt (or in a cream dressing- we like garlic], dried coconut, raisins and other dried fruits, and chutney.
[Name] Beef Burgers With Orange Barbecued Sauce [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 1999-09-13T14:03:00Z [Description] Make and share this Beef Burgers With Orange Barbecued Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["< 30 Mins", "< 15 Mins"] [RecipeIngredientQuantities] ["4", "2", "1", "15", "1", "2/3", "1", "1/2", "1", "1", "4", NA] [RecipeIngredientParts] ["beef burgers", "onions", "butter", "flour", "Worcestershire sauce", "wine vinegar", "tomato paste", "canned tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 495.9 [FatContent] 26.9 [SaturatedFatContent] 9.6 [CholesterolContent] 32.1 [SodiumContent] 817.2 [CarbohydrateContent] 62.9 [FiberContent] 8.4 [SugarContent] 36.9 [ProteinContent] 7.8 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Brown the burgers and saute the onion gently in the oil. Place in a casserole. Make a roux with the butter and flour, add the orange juice, rind, Worcestershire sauce, vinegar and tomato paste. Cook well, stir in the tomatoes and season well. Pour into the casserole and cook at 160 C 30 - 40 minutes. Taste and adjust seasonings before serving. Serve with baked potatoes and green salad with slices of orange. Cheers, Doreen Doreen Randal, Wanganui. New Zealand.
[Name] Sweet Sour Sauce Secrets [AuthorId] 1634 [AuthorName] Bill Hilbrich [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 1999-09-12T06:03:00Z [Description] With a little imagination, and some courage, the quest for unique sweet sour sauce can be fulfilled with this simple formula. First thing to try to appreciate is that cooking is a creative sport. SO... Here is a formula that will lead to your own Great Sweet Sour Sauce. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/26/41/picomysvv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/26/41/pictHIIMU.jpg"] [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/4", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["ketchup", "brown sugar", "another sweetener", "vinegar"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 277.9 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 685.0 [CarbohydrateContent] 69.1 [FiberContent] 0.2 [SugarContent] 67.0 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] The point is that as long as you stick to the basic idea of tomato/sweetener/vinegar/sweet liquid -- You can Create your own Sweet Sour Sauce.
[Name] Taco Seasoning Mix [AuthorId] 1539 [AuthorName] opal Fitzgerald [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-08-15T07:45:00Z [Description] Make and share this Taco Seasoning Mix 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/26/42/picd9xCvv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/26/42/pic24G8k8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/26/42/DyWJBZHrRDC5NjLHljjP_IMG_5560.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/26/42/picgHzUp4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/26/42/picoFGwzt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/26/42/picuxTNZg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/26/42/picwm8DKV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/26/42/pic5V1AM7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/26/42/picYdXpaH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/26/42/piciaKe2H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/26/42/pic2YJusb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/26/42/picoqzPR4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/26/42/picT0wasG.jpg"] [RecipeCategory] Mexican [Keywords] ["Free Of...", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/4", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["chili powder", "dried oregano", "salt", "cornstarch", "instant garlic", "cumin"] [AggregatedRating] 5.0 [ReviewCount] 288.0 [Calories] 29.0 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 2372.5 [CarbohydrateContent] 6.0 [FiberContent] 1.5 [SugarContent] 1.5 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 1 package [RecipeInstructions] Combine all ingredients in a small bowl and blend well. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label as Taco Seasoning Mix. Store in a cool, dry place and use within 6 months. Makes 1 package (about 2 T] of mix. Using the above recipe as a guide you can increase the amounts to make any number of packages. Taco Filling: Brown 1 lb lean ground beef in a medium skillet over medium-high heat; drain the excess grease. Add 1/2 cup water and the seasoning mix. Reduce heat and simmer 10 minutes, stirring occasionally. Makes filling for 8 to 10 tacos. Hope this is what you are looking for.
[Name] Taffy Apple Salad 11 [AuthorId] 1719 [AuthorName] Dorothy1 [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 1999-09-19T11:31:00Z [Description] Make and share this Taffy Apple Salad 11 recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Apple", "Tropical Fruits", "Fruit", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1/2", "1", "1", "1 1/2", "4", "8"] [RecipeIngredientParts] ["pineapple tidbits", "pineapple", "miniature marshmallows", "sugar", "vinegar", "flour", "egg", "peanuts", "apples", "Cool Whip"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 3237.0 [FatContent] 171.8 [SaturatedFatContent] 66.2 [CholesterolContent] 211.5 [SodiumContent] 255.7 [CarbohydrateContent] 398.4 [FiberContent] 36.9 [SugarContent] 310.5 [ProteinContent] 71.8 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] This takes two days to prepare. First day: Drain the pineapple and reserve the juice. Combine the pineapple with the marshmallows. Refrigerate overnight. Cook and stir the pineapple juice, sugar, vinegar, flour, and well beaten egg until thick. Refrigerate mixture. Second day: Mix cocktail peanuts and diced apples. Add to the two mixtures from the first day. Add Cool Whip.
[Name] Tamarillo Sauce [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-20T09:57:00Z [Description] This one goes well grilled or roast chicken also good with pork and ham. I leave the five spice out because I don't like it. [Images] character(0) [RecipeCategory] New Zealand [Keywords] ["Free Of...", "< 15 Mins"] [RecipeIngredientQuantities] ["8", "1/2", "1/4", "3/4", "1/2", "1/3", "1"] [RecipeIngredientParts] ["tamarillos", "brown sugar", "water", "five-spice powder", "water", "brown sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 483.0 [FatContent] 0.4 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 708.4 [CarbohydrateContent] 121.5 [FiberContent] 0.0 [SugarContent] 120.1 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Peel and chop tamarillos, combine with sugar and water in pan, simmer, covered, about 5 mins. or until tamarillos are soft. Blend or process mixture; strain. Return mixture to pan, stir in stock, spice, extra water and extra sugar, simmer, uncovered, 5 minutes. Freezes well. Cheers, Doreen Doreen Randal, Wanganui. New Zealand.
[Name] Tame Kimchi [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-17T05:47:00Z [Description] Make and share this Tame Kimchi 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/26/45/piccCVMsq.jpg" [RecipeCategory] Vegetable [Keywords] ["Korean", "Asian", "Low Protein", "Low Cholesterol", "Free Of...", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "2", "1 1/4 - 1 1/2", "1/4", "5 -6", "1", "1 -3", "2", "3", "2"] [RecipeIngredientParts] ["red onion", "carrots", "napa cabbage", "kosher salt", "sea salt", "garlic", "fresh ginger", "hot chili sauce", "sugar", "rice vinegar", "canola oil"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 76.9 [FatContent] 4.9 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 4757.2 [CarbohydrateContent] 7.9 [FiberContent] 1.8 [SugarContent] 4.0 [ProteinContent] 1.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In large bowl, combine the red onion, carrots, cabbage, and salt. Add just enough water to cover the vegetables. Let them sit at room temperature overnight. The next day, drain the vegetables. Add the remaining ingredients, and toss well. Chill the salad for at least 1 hour before serving. It will keep in a sealed container in the refrigerator for up to 7 days. Variation: This kimchi doesn't undergo a fermenting process, as real kimchi does. If you'd like to ferment this kimchi, omit the oil, and put the mixture into a large sterilized jar. Let the kimchi stand at room temperature for 2-4 days, opening the jar once a day to let out the gases that build up. Store the kimchi in the refrigerator after this period. It will keep for several weeks.
[Name] Tangerine Creme Brulee [AuthorId] 1720 [AuthorName] ringo [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-08T01:38:00Z [Description] Make and share this Tangerine Creme Brulee recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Free Of...", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1/4", "6", "6", "2", "1/2", "1", "1"] [RecipeIngredientParts] ["heavy cream", "half-and-half", "sugar", "vanilla extract", "light brown sugar", "tangerine", "orange"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 612.5 [FatContent] 49.3 [SaturatedFatContent] 29.6 [CholesterolContent] 355.6 [SodiumContent] 64.2 [CarbohydrateContent] 39.4 [FiberContent] 0.8 [SugarContent] 34.2 [ProteinContent] 5.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat the cream and half n half just to the simmer. Remove the zest from the tangerine and place it in the cream. Let it steep for about 1/2 hour. Squeeze in about 1 tablespoon of the juice. Beat the egg yolks until light and pour the hot cream over them whisking the entire time. Add the vanilla and strain the mixture though a fine sieve. Fill ramekins with the mixture, place them in a large baking dish and fill the dish with hot water to a depth of 1 inch. Bake for about 40 minutes at 300 degrees or until the custards are set. They will continue cooking after you remove them, so they can still have a small amount of movement in the center. Chill completely. Sift the brown sugar and place a light coating over each ramekin. Either place under your broiler or, in my case, I use my propane torch until the sugar has melted. * I usually halve this recipe since we are two. If a make it any larger than this recipe (which really only serves 6 with my size ramekins] I will add an extra yolk.
[Name] Taste of Home Chunky Blond Brownies [AuthorId] 1721 [AuthorName] Denise3 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-23T20:43:00Z [Description] Make and share this Taste of Home Chunky Blond Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "3/4", "3/4", "2", "2", "1 1/2", "1", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["butter", "margarine", "sugar", "brown sugar", "eggs", "vanilla extract", "flour", "baking powder", "salt"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 233.8 [FatContent] 11.9 [SaturatedFatContent] 5.9 [CholesterolContent] 27.4 [SodiumContent] 112.2 [CarbohydrateContent] 30.0 [FiberContent] 1.2 [SugarContent] 22.3 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 24 brownies [RecipeInstructions] In a mixing bowl, cream butter and sugars. Add the eggs and vanilla: mix well. Combine flour, baking powder and salt: add to creamed mixture and mix well. Stir in vanilla chips, chocolate chunks and 1/2 cup nuts. Spoon into a greased 13 in by 9 in by 2 in pan, spread to evenly cover bottom of pan. Sprinkle with remaining nuts. Bake at 350 degrees for 25-30 minutes or until golden brown. cool on wire rack.
[Name] Teriyaki Chicken W/pecans [AuthorId] 1573 [AuthorName] benluc [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-08T01:38:00Z [Description] Make and share this Teriyaki Chicken W/pecans 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/26/48/piczAREHJ.jpg" [RecipeCategory] Chicken Breast [Keywords] ["Chicken Thigh & Leg", "Chicken", "Poultry", "Meat", "High Protein", "High In...", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "1", "1", "4", "1", "1 1/2", "1/4"] [RecipeIngredientParts] ["ginger", "garlic powder", "chicken pieces", "egg", "pecans", "flour"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 487.1 [FatContent] 36.1 [SaturatedFatContent] 7.4 [CholesterolContent] 126.8 [SodiumContent] 1140.8 [CarbohydrateContent] 10.5 [FiberContent] 2.2 [SugarContent] 4.7 [ProteinContent] 30.4 [RecipeServings] nan [RecipeYield] 8 [RecipeInstructions] Combine teriyaki sauce, ginger and garlic powder. Pour into large plastic bag with chicken pieces. Press air out, tie top securely. Turn over several times to coat chicken pieces. Refrigerate 8 hours or overnight. Remove chicken, reserving marinade. Combine egg and 2 tablespoons of reserved marinade, set aside. Combine pecans and flour on large plate. Dip chicken pieces into egg mixture, then roll in pecan mixture, coating all sides. Place chicken pieces, skin side up, on rack placed in large baking pan. Bake at 350 degrees for 50 minutes, or until chicken is tender. Cool slightly, then serve. Or, chill in refrigerator 4 hours or overnight. Wrap in foil, and transport packed in ice cooler to your picnic! Yields 8 servings.
[Name] Teriyaki Sauce II [AuthorId] 1547 [AuthorName] Morton Design Graph [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-08-18T04:36:00Z [Description] Make and share this Teriyaki Sauce II recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "4", "1/2", "1"] [RecipeIngredientParts] ["soy sauce", "sherry wine", "sugar", "powdered ginger", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 532.1 [FatContent] 27.7 [SaturatedFatContent] 3.7 [CholesterolContent] 0.0 [SodiumContent] 1655.3 [CarbohydrateContent] 38.1 [FiberContent] 1.1 [SugarContent] 27.1 [ProteinContent] 8.2 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] "Combine all ingredients and use as a marinade. An excellent baste for chicken, beef and turkey."
[Name] Beer Can Chicken [AuthorId] 1539 [AuthorName] opal Fitzgerald [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 1999-08-23T12:45:00Z [Description] Make and share this Beer Can Chicken recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/26/50/picB5PkRg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/26/50/pic3cbODl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/26/50/piccQ2Ep6.jpg"] [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "Very Low Carbs", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1/2", "2"] [RecipeIngredientParts] ["beer", "whole chickens"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 771.5 [FatContent] 53.2 [SaturatedFatContent] 15.2 [CholesterolContent] 243.8 [SodiumContent] 358.0 [CarbohydrateContent] 5.2 [FiberContent] 0.2 [SugarContent] 0.6 [ProteinContent] 57.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Place wood chips in bowl.", "Pop tabs of each beer can, and make 2 additional holes in each top, using a church-key opener.", "Pour half the beer from each can over the chips.", "Add additional beer or water to cover the chips, soak them for 1 hour and drain.", "Set up grill for indirect grilling.", "Sprinkle 1 teaspoon barbecue rub in neck cavity and 2 teaspoons in main cavity of each chicken.", "Add 1 tablespoon rub to each open, half-full can of beer.", "(Don't worry if it foams up.] Season outside of each bird with 2 tablespoons rub.", "Stand beer cans on work surface. Holding each chicken upright, lower it over can so that can goes into main cavity.", "Pull chicken legs forward to form a sort of tripod.", "The chicken should sit upright over the can.", "Carefully transfer chickens to grill in this same position, placing them in center over drip pan away from heat. If using charcoal, toss half the wood chips on each mound of coals.", "If using gas, place chips in smoker box.Barbecue chickens until nicely browned and cooked through, About 1 1/2 hours, keeping temperature about 350 degrees F.", "(If using charcoal, replenish coals as needed.] The internal temperature of the birds (taken in thickest part of thigh] should be 165°F.", "Carefully transfer birds to platter in same position.", "To carve lift bird off of can, and discard can.", "You can use any seasoning on the birds and other flavorful liquids - not just beer in the can.", "You can use a can of Coke or Sprite. Soda is more interesting than you might imagine. Just be sure you open the can first. Opal Fitzgerald Quinlan, Texas." ]
[Name] The Bottomless Chicken Soup Pot [AuthorId] 49163 [AuthorName] Ann Marie F [CookTime] PT2H30M [PrepTime] PT0S [TotalTime] PT2H30M [DatePublished] 1999-08-20T09:53:00Z [Description] Make and share this The Bottomless Chicken Soup Pot recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "3", "2", "2", "2", "4", "1"] [RecipeIngredientParts] ["chicken", "chicken parts", "water", "carrots", "onions", "celery", "chicken bouillon cubes", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 300.6 [FatContent] 20.2 [SaturatedFatContent] 5.8 [CholesterolContent] 99.4 [SodiumContent] 624.9 [CarbohydrateContent] 3.1 [FiberContent] 0.7 [SugarContent] 1.6 [ProteinContent] 25.2 [RecipeServings] nan [RecipeYield] 12 cups [RecipeInstructions] Once you've made the basic chicken soup below, you divide the broth & meat, then add different ingredients to get endless combinations. Make the basic chicken soup & freeze in portioned containers; then add the ingredients for individual recipes below to make a quick, tasty soup on a busy night. Bring all ingredients just to boil in large pot. Skim off foam & discard. Reduce heat & simmer, uncovered, 2 1/2 hours or until chicken is very tender. Strain liquid, cool & refrigerate so the fat can be removed easily. Let the meat cool until it can be handled. Remove meat from bones. Discard bones. Skim fat from broth; freeze up to 6 mos. & use to make soups below: (Note: makes about 12 cup broth & 4 cup meat] For every 4 servings, heat 6 cups chicken broth. Stir in ingredients from recipe. Cook, stirring, until done. Add 2 cup shredded cooked chicken & heat through: North Boston: 2 (15 oz.] cans drained & rinsed white beans, 1 (8 oz.] can stewed tomatoes, 1 (10 oz.] pkg. frozen chopped spinach, 1 teaspoons Italian seasoning. Serve with grated Parmesan cheese. South Miami: 2 (15 oz.] cans drained & rinsed black beans, 1/2 cup long grain white rice, 3 cup cubed winter squash, 1 1/2 teaspoons ground cumin, 1/2 teaspoons dried thyme. Serve with lemon wedges. New Orleans: 1 (9 oz.] pkg. frozen cut okra, 1 (15 oz.] can stewed tomatoes, 1 (17 oz.] can whole kernel corn, 1/2 cup long grain white rice, 1 teaspoons dried thyme. Top with crumbled crisp bacon. Santa Fe: 4 cup diced zucchini, 1 1/2 cup shredded carrot, 2 (15 oz.] cans drained & rinsed chick peas, 2 teaspoons chili powder, 1/2 teaspoons ground cumin. Serve sprinkled with crushed taco chips. San Francisco: 3 cup fine egg noodles, 2 cup frozen green peas, 2 tablespoons soy sauce, 1/2 teaspoons ground ginger. Just before serving, whisk in 1 beaten egg. Sprinkle with sliced scallions. Milwaukee: 4 cup cubed raw potatoes, 4 cup shredded cabbage, 1/2 cup diced smoked sausage, 1/2 teaspoons caraway seeds. Serve sprinkled with chopped celery leaves & a little vinegar.
[Name] The Whole Earth Cracked Wheat Bread [AuthorId] 1662 [AuthorName] Anne Edgell [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-23T13:00:00Z [Description] Make and share this The Whole Earth Cracked Wheat 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/26/52/picMUs01M.jpg" [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Grains", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2 2/3", "1 1/2", "1/3", "1", "1", "2", "2", "2 1/2", "3"] [RecipeIngredientParts] ["water", "honey", "honey", "salt", "unbleached flour", "whole wheat flour"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 1086.2 [FatContent] 19.6 [SaturatedFatContent] 2.8 [CholesterolContent] 0.0 [SodiumContent] 1193.9 [CarbohydrateContent] 213.8 [FiberContent] 22.1 [SugarContent] 49.9 [ProteinContent] 32.5 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] Pour 2 cups boiling water over the cracked wheat. Add the honey reserving 1 teaspoon for later, salt and oil. Cool. Dissolve the yeast in 2/3 cup warm water and add the 1 teaspoon honey. Combine with the cooled cracked wheat mixture. Add the flour and mix thoroughly. Place in a buttered bowl and cover, let rise for 1 hour. Punch down and let rise for another 30 minutes. Punch down and turn out on a floured board. Knead well. Shape into 2 loaves and place in loaf pans. Bake at 350 until golden brown. Check after 30-40 minutes. Check for doneness by tapping on bottom of loaf, if it sounds hollow, it's done. If not, bake for an additional 5-10 minutes.
[Name] Three Layer Brownies [AuthorId] 1537 [AuthorName] Barbara5 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-25T06:44:00Z [Description] Make and share this Three Layer Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "4", "1", "1", "1", "2", "1/2", "1", "1/2", "3", "1", "9"] [RecipeIngredientParts] ["all-purpose flour", "butter", "margarine", "salt", "eggs", "vanilla extract", "sugar", "confectioners' sugar", "butter", "margarine", "water", "butter", "margarine"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 127.3 [FatContent] 6.6 [SaturatedFatContent] 4.0 [CholesterolContent] 25.1 [SodiumContent] 72.5 [CarbohydrateContent] 16.9 [FiberContent] 0.5 [SugarContent] 13.6 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 60-72 brownies [RecipeInstructions] Combine the first seven ingredients in a large mixing bowl. Beat at medium speed for 3 minutes. Pour batter into a greased 13\"x9\"2\" baking pan.Bake at 350* for 30 minutes (top of brownies will still appear wet]. Cool completely. Combine filling ingredients in medium bowl. Beat until creamy. Spread over cooled brownies. Refrigerate until set. For topping, melt chocolate chips and butter over low heat in a small saucepan. Let cool for 30 minutes or until lukewarm, stirring occasionally. Spread over filling. Chill before cutting. Store in the refrigerator.
[Name] Tikka Spice Mix [AuthorId] 1722 [AuthorName] Jacqui Jones [CookTime] nan [PrepTime] PT3M [TotalTime] PT3M [DatePublished] 1999-09-08T20:12:00Z [Description] Make and share this Tikka Spice Mix recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["6", "6", "6", "6", "4", "3", "3", "2"] [RecipeIngredientParts] ["cumin", "garlic powder", "paprika", "garam masala", "ginger", "dried mint", "chili powder"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 185.8 [FatContent] 5.8 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 137.8 [CarbohydrateContent] 34.0 [FiberContent] 10.9 [SugarContent] 2.8 [ProteinContent] 8.8 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] The idea is you mix all these together and then keep the powder mixture for when you need it. If you couldn't get garlic powder you could replace it with fresh garlic when you added the required amount of mix to a dish. I've left the mint out too and it was perfectly ok :].
[Name] Tiramisu: Lift Me Up [AuthorId] 1723 [AuthorName] Sergio Dorothy G P [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 1999-08-25T06:00:00Z [Description] Make and share this Tiramisu: Lift Me Up recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "< 30 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["4 -5", "1/2", "1/2", "16", "2", "2", "2", "1", "1/4", "22"] [RecipeIngredientParts] ["sugar", "milk", "ricotta cheese", "very strong coffee", "light rum", "brandy", "lady savoiardi"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 360.5 [FatContent] 29.1 [SaturatedFatContent] 17.7 [CholesterolContent] 174.9 [SodiumContent] 71.8 [CarbohydrateContent] 15.9 [FiberContent] 1.1 [SugarContent] 10.3 [ProteinContent] 8.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Beat egg yolks and sugar in 2 quart sauce pan, beat in milk until sugar is dissolved. Heat to a boil over low to medium heat, stirring constantly. reduce heat and boil for one minute. Cover and refrigerate until cold. Mix egg milk mixture with cheese and grated chocolate, set aside. (refrigerate] Beat whipping cream and 2 tablespoons of cocoa in chilled bowl until stiff, refrigerate. Mix coffee with rum, or brandy and coffee liqueur, (optional] Dip half savoiardi in coffee mixture, ( do not soak] arrange in single layer in ungreased rectangular baking dish (11 X 7 X 1.1/2''] Spread half cheese mixture over savoiardi. Spread half of the whipped cream over the cheese mixture. Repeat with remaining savoiardi, cheese mixture and whipped cream mixture. Sprinkle with cocoa and or grated chocolate. P S You can add vanilla extract when beating eggs and sugar. (optional].
[Name] Tiramisu II [AuthorId] 163441 [AuthorName] Shawnee TX [CookTime] PT35M [PrepTime] PT25M [TotalTime] PT10H [DatePublished] 1999-08-08T17:24:00Z [Description] Make and share this Tiramisu II recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "Weeknight", "Refrigerator"] [RecipeIngredientQuantities] ["3", "6", "8", "1", "1/2", "1/8", "14", "1", "1", "2"] [RecipeIngredientParts] ["eggs", "water", "mascarpone", "sugar", "salt", "ladyfingers", "strong rich coffee", "cognac"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 201.3 [FatContent] 5.0 [SaturatedFatContent] 1.7 [CholesterolContent] 149.7 [SodiumContent] 132.6 [CarbohydrateContent] 33.2 [FiberContent] 0.8 [SugarContent] 23.3 [ProteinContent] 6.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine egg yolks and water in heavy saucepan. Cook over very low heat, whisking constantly, until mixture reaches 160 degrees, about 15 minutes. Cool quickly in cold water bath or in freezer. Stir mascarpone into yolks. Combine 4 egg whites, sugar and salt in top of double boiler. Cook over very low heat, beating with hand-held mixer on medium speed or with whisk until whites hold soft peaks and temperature reaches 160 degrees, about 20 minutes. Stir 1/4 of whites into egg yolk mixture. Fold in remaining whites. To assemble, arrange ladyfingers in single layer on piece of heavy-duty foil; slightly turn up foil edges to make a tray. (You also can do this on a large platter.] Combine coffee and Cognac; drizzle evenly over ladyfingers. Arrange half of ladyfingers in single layer in glass or souffle dish, about 6 1/2 inches in diameter and 3 to 4 inches deep. Fill in any spaces with parts of ladyfingers. Cover ladyfinger layer with half of mascarpone mixture. Top with remaining ladyfingers and remaining mascarpone mixture. Cover with plastic wrap. Refrigerate overnight or up to 2 days. Sprinkle cocoa through fine sieve over surface. Serve chilled.
[Name] Tomato Sauce [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-17T04:17:00Z [Description] Make and share this Tomato Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "2", "1", "1/4", "8", "1", "1/2", "1/4", NA] [RecipeIngredientParts] ["tomatoes", "tomatoes", "onion", "garlic", "red bell peppers", "green bell pepper", "best olive oil", "Contadina tomato sauce", "Contadina tomato paste", "salt", "dried oregano", "fresh basil"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 803.1 [FatContent] 56.1 [SaturatedFatContent] 7.9 [CholesterolContent] 0.0 [SodiumContent] 3769.9 [CarbohydrateContent] 74.8 [FiberContent] 16.6 [SugarContent] 43.5 [ProteinContent] 14.6 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Heat the olive oil in a large pot, and saute the onions and green pepper until soft. Add the garlic and saute another minute or two. Coarsely chop the fresh tomatoes, add them to the pot and cook, stirring, until they begin to give up their juice. Coarsely chop the canned tomatoes and add them, along with the tomato sauce and tomato past. Stir in the seasonings, cover the pot and simmer the sauce over low heat 20 to 30 minutes, stirring occasionally. The Contadina tomato sauce and paste have significantly better flavor than any others I know of. If you can't get Contadina, then a small shake of Tabasco will help (not enough to make it hot, just enough to give it a little sparkle].
[Name] Tomato Sauce II [AuthorId] 1724 [AuthorName] goblait [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 1999-09-07T20:40:00Z [Description] Make and share this Tomato Sauce II 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/26/58/pict5Kw82.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/26/58/pic7rGckl.jpg"] [RecipeCategory] Sauces [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 -2", NA, "1", NA, NA, "1", "1 -2"] [RecipeIngredientParts] ["olive oil", "onion", "tomatoes", "fresh tomatoes", "herbs", "sugar", "garlic clove"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 217.2 [FatContent] 14.4 [SaturatedFatContent] 2.1 [CholesterolContent] 0.0 [SodiumContent] 22.2 [CarbohydrateContent] 22.0 [FiberContent] 5.2 [SugarContent] 15.5 [ProteinContent] 4.0 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] ["Heat some olive oil (one or two TBS] on medium-low heat.", "Add finely chopped onions until soft but not golden.", "Then add one can of tomatoes (peeled], or 4 or 5 peeled fresh tomatoes, diced.", "Season with salt, pepper, and herbs (basil, oregano, thyme -- you can use Italian seasoning].", "add one teaspoonful of sugar (to take off the acidity of tomatoes] and add one or two cloves of garlic, finely chopped.", "Let it simmer for 5 to 10 minutes, covered, then blend it thoroughly (you can do that in the saucepan with the appropriate blender], and let it simmer for at least 30 more minutes." ]
[Name] Mild Italian Sausage, Tomato & Zucchini Stew [AuthorId] 1725 [AuthorName] pipman [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 1999-09-07T20:18:00Z [Description] Make and share this Mild Italian Sausage, Tomato & Zucchini Stew recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/26/59/picg13QmA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/26/59/piclttnx2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/26/59/pic3xVBHY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/26/59/pic7fYbXc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/26/59/picBE8hl5.jpg" ] [RecipeCategory] Stew [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1 1/4", "1 1/2", "2", "1 1/2", "1 1/2", "2", "1 1/2", "1", "1/4", "2", NA] [RecipeIngredientParts] ["mild Italian sausage", "celery", "fresh tomatoes", "tomatoes", "tomato juice", "zucchini", "salt", "sugar", "green peppers", "parmesan cheese", "romano cheese"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 2338.0 [FatContent] 158.5 [SaturatedFatContent] 54.9 [CholesterolContent] 323.5 [SodiumContent] 12713.8 [CarbohydrateContent] 110.5 [FiberContent] 24.6 [SugarContent] 61.3 [ProteinContent] 129.0 [RecipeServings] nan [RecipeYield] 1 pot [RecipeInstructions] Brown sausage in large, deep saucepan. Add sliced celery and cook for 15 minute. Drain off fat. Add tomatoes, tomato juice, zucchini and seasonings. Simmer, covered for 20 minute. Add green peppers, summer an additional 15 minute. Garnish with cheese. Serve with French bread. Note: For more liquid, add tomato juice (And I would use garlic cloves instead of garlic salt, if you like garlic].
[Name] Traditional Roast Beef With Yorkshire Pudding [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT2H30M [PrepTime] PT20M [TotalTime] PT2H50M [DatePublished] 1999-08-10T07:08:00Z [Description] Make and share this Traditional Roast Beef With Yorkshire Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Roast", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1/4", "2", "1", "1"] [RecipeIngredientParts] ["rolled roast beef", "ground pepper", "garlic cloves", "flour"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1066.7 [FatContent] 81.4 [SaturatedFatContent] 32.9 [CholesterolContent] 286.9 [SodiumContent] 245.6 [CarbohydrateContent] 1.4 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 76.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For the Gravy:- 1 Tbsp flour 2 Tbsp red wine 1 1/4 cups beef stock, or the water from cooked vegetables. Ground black pepper YORKSHIRE PUDDINGS 2 cups flour 1 tsp salt 4 eggs 1 1/2 cups milk 1 Tbsp cold water small pieces of dripping Rub the outside of the beef with garlic and black pepper. Sprinkle with flour and place into a preheated roasting dish with melted dripping. Roast at 180C for 25 minutes per 500g of meat for medium rare beef. Cover loosely with foil. Leave to stand for 15 minutes before carving. Gravy:- Place roasting dish over a low heat, add the flour and stir well until you have a light brown mix. Gradually add the wine and stock until the gravy thickens. Check for seasonings. Serve over the roast beef and Yorkshire pudding. Yorkshire Pudding:- Place pieces or dripping into Yorkshire pudding dishes or deep muffin tins. Place these into a 220C oven until they start to smoke. Place all other ingredients in a blender and blend until smooth. Pour batter into the tins, fill 3/4 full. Return to the oven, immediately and bake for 20 - 30 minutes until risen and golden brown. Serve your roast with a selection of steamed, simmered and roasted vegetables. Cheers, Doreen Doreen Randal, Wanganui. New Zealand.
[Name] Tropical Fruit with Lime [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-14T06:29:00Z [Description] Low-Fat Tropical Fruit with Lime A toss of fruit in a lime syrup cools off a flavourful Thai meal. If mangoes are unavailable, substitute two peeled and cubed peaches or nectarines. [Images] character(0) [RecipeCategory] Melons [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 15 Mins"] [RecipeIngredientQuantities] ["1/3", "3", "1/2", "1", "1/2", "1", "2", "2"] [RecipeIngredientParts] ["granulated sugar", "water", "lime rind", "lime juice", "cantaloupe", "mango", "bananas", "of fresh mint"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 197.1 [FatContent] 0.7 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 11.0 [CarbohydrateContent] 50.0 [FiberContent] 3.7 [SugarContent] 42.0 [ProteinContent] 1.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In small saucepan, cook sugar with water over medium heat, stirring, until sugar is dissolved. Remove from heat; stir in lime rind and juice. Let cool. (Syrup can be refrigerated in airtight container for up to 1 day; rewarm until fluid, then let cool to room temperature.] Peel, seed and cube cantaloupe; place in bowl. Cut off 2 opposite sides of mango as close to pit as possible. Cut grid pattern of 1/2-inch (1 cm] cubes in flesh of each side down to (but not through] skin; turn inside out. Cut off cubes; add to bowl. Cut remaining mango away from pit; cube and add to bowl. (Fruit can be prepared to this point, covered and refrigerated for up to 4 hours.] Peel and cut bananas into 1/2-inch (1 cm] thick slices; add to bowl. Add reserved syrup, and mint (if using]; toss gently to combine. Serve immediately.
[Name] Tuna Tostadas [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-10T18:43:00Z [Description] Make and share this Tuna Tostadas 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/26/62/picpLPKyX.jpg" [RecipeCategory] Tuna [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["4", "1", "3/4", "1", "2", "1", "2", "1/2"] [RecipeIngredientParts] ["fat free tortillas", "tuna", "fat free sour cream", "green chilies", "lettuce", "tomatoes", "ripe olives", "low-fat cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 187.0 [FatContent] 5.4 [SaturatedFatContent] 1.9 [CholesterolContent] 32.2 [SodiumContent] 191.8 [CarbohydrateContent] 12.2 [FiberContent] 1.2 [SugarContent] 5.9 [ProteinContent] 22.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place tortillas on an extra large baking sheet. Bake in a 400 degree oven for 6 to 8 minutes or until crisp and lightly browned. Combine tuna, sour cream, and chilies; mix well. For each serving, spread someof the tuna mixture on a crisp tortilla. Top with lettuce, tomato, olives and cheese.
[Name] Turkish Spinach and Lentil Soup [AuthorId] 1530 [AuthorName] Carole Reu [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-15T07:22:00Z [Description] Make and share this Turkish Spinach and Lentil Soup 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/26/63/Eup3L2MCSjXYS6m3MF4j_Turkish%20Spinach%20and%20Lentil%20Soup.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/26/63/pic21yPcq.jpg"] [RecipeCategory] Lentil [Keywords] ["Beans", "Turkish", "Southwest Asia (middle East]", "Asian", "Low Protein", "Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "5", "1", "1/4", "2", "1/4", "2", "1/2", "1/4", "2", "1/4", "1", NA, "2", NA] [RecipeIngredientParts] ["lentils", "nonfat beef broth", "salt", "olive oil", "onions", "cayenne", "bay leaves", "bulgur", "fresh parsley", "tomatoes", "tomato paste", "dried rosemary", "spinach", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 25.0 [Calories] 151.8 [FatContent] 7.2 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 368.3 [CarbohydrateContent] 19.1 [FiberContent] 5.4 [SugarContent] 4.4 [ProteinContent] 4.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Rinse the lentils. Bring them to a boil in the beef broth. Reduce heat and simmer, covered, for 40 minutes. Meanwhile, heat the olive oil in a heavy soup pot. Saute the onions until translucent. Add the garlic, cayeene, bay leaves and bulgur. Stir the mixture on medium heat until the onions and bulgur are lightly browned. Mix in the parsley and tomatoes. When the tomatoes begin to give up their juice, gently stir in the tomato paste. Pour the lentils and their liquid into the soup pot with the onions and bulgur. Simmer the soup for 15 minutes. Add the rosemary, salt and pepper to taste. If the lentils and bulgur have absorbed too much liquid, add more broth, water or tomato juice. Remove the bay leaves. Just before serving, stir in the fresh spinach and let it wilt in the hot soup. Garnish with more fresh parsley. NOTES : Serve this soup with crusty bread. Broil the bread on both sides, rubbed with a cut garlic clove, and drizzled with olive oil.
[Name] Twinkie Pie [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-07T16:33:00Z [Description] Make and share this Twinkie Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 15 Mins"] [RecipeIngredientQuantities] ["9", "3", "1", "1/2", "1/2", "6", "1", "1"] [RecipeIngredientParts] ["eggs", "cream of tartar", "sugar", "vanilla extract", "chocolate chips", "pecans", "heavy cream"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 3003.1 [FatContent] 232.4 [SaturatedFatContent] 96.4 [CholesterolContent] 960.6 [SodiumContent] 319.4 [CarbohydrateContent] 230.6 [FiberContent] 20.5 [SugarContent] 198.6 [ProteinContent] 40.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Grease pyrex square or rectangular casserole with butter. Cut 8 Twinkies in thirds lengthwise, and put one layer on the bottom of the casserole. Beat egg whites, with the cream of tartar and sugar, adding vanilla. Melt chocolate chips in the top of a doubleboiler. Add egg yolks to chocolate, slowly, continuing to stir overboiling water. Fold chocolate into egg whites. Spread over Twinkies, then sprinkle with about half of the nuts. Layer on more twinkies, more chocolate, more nuts. Continue layering. Top with whipped cream and a single whole Twinkie. Chill and serve.
[Name] Valrhona Chocolate Cake [AuthorId] 1554 [AuthorName] Jacques Lorrain [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-04T20:18:00Z [Description] Make and share this Valrhona Chocolate Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["5 1/2", "11", "3", "3", "1/4", "2", "5", NA] [RecipeIngredientParts] ["imported bittersweet chocolate", "unsalted butter", "eggs", "sugar", "sugar", "all-purpose flour", "vanilla ice cream"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 5168.2 [FatContent] 271.9 [SaturatedFatContent] 161.4 [CholesterolContent] 294.7 [SodiumContent] 70.1 [CarbohydrateContent] 634.9 [FiberContent] 62.9 [SugarContent] 510.4 [ProteinContent] 46.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325 F. Butter and flour six 6-oz custard cups. Mix chocolate and butter in metal bowl. Set over saucepan of simmering water; stir until smooth. Cool slightly. Using electric mixer, beat eggs, yolks and sugar in bowl until pale and thick, about 10 minutes. Reduce speed; gradually beat in flour. Add chocolate mixture and continue to beat until thick and glossy, about 5 minutes. Divide among prepared cups. Bake until cake is set around edges but center moves slightly when cup is moved, about 12 minutes. Cool slightly. Run sharp knife around edge of cups. Turn out onto plates. One of France's finest chocolate makers inspired this dessert, which is baked until cake like at the edges but still soft in the middle. When the center is cut, it runs out to create a sauce. *** (preferably Valrhona] Serve warm with ice cream.
[Name] Vegetables With Lemon Chive Butter (Microwave) [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 1999-09-15T20:11:00Z [Description] Make and share this Vegetables With Lemon Chive Butter (Microwave) recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["750", "3", "6", "1/2", "60", "2", "2", "1 1/2", "1", "1/4"] [RecipeIngredientParts] ["asparagus spears", "courgettes", "carrots", "water", "butter", "chives", "French mustard", "lemon juice", "lemon, zest of", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 134.9 [FatContent] 8.7 [SaturatedFatContent] 5.2 [CholesterolContent] 21.4 [SodiumContent] 232.8 [CarbohydrateContent] 13.1 [FiberContent] 4.8 [SugarContent] 6.1 [ProteinContent] 4.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Trim the tough ends off the asparagus. Cut the courgettes into quarters lengthwise; cut carrots in half lengthwise. Arrange carrots in an oblong shaped microwave dish so the ends over lap (fat ends to the end of the casserole and thin ends to the middle] in the centre; add water. Cook, covered, on HIGH 4 minutes. Arrange the asparagus on top of the carrots so the tips are over lapping. Arrange courgettes in layer on top of the carrots and asparagus. Cover and cook on HIGH 8 - 10 minutes, or until vegetables are tender. BUTTER:- Combine butter, chives, mustard, lemon zest and juice and salt in a bowl. Cook on HIGH 2 1/2 - 3 minutes, until butter has melted. Arrange vegetables on a warm plate and pour the Lemon and Chive Butter over. Cheers, Doreen Doreen Randal, Wanganui. New Zealand.
[Name] Vidalia Onion Casserole II [AuthorId] 1747 [AuthorName] Gloria Reyes [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 1999-09-03T15:56:00Z [Description] Make and share this Vidalia Onion Casserole II recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Vegetable", "Meat", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8", "1", "1", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["roll of pork sausage", "water", "seasoning salt", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 808.1 [FatContent] 48.9 [SaturatedFatContent] 15.5 [CholesterolContent] 74.2 [SodiumContent] 1600.3 [CarbohydrateContent] 68.6 [FiberContent] 5.0 [SugarContent] 14.9 [ProteinContent] 24.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400°F. Layer onions, crushed crackers and pork sausage in 8 x 12 inch glass baking dish. Mix soup, water and seasoned salt. Spread over onions, crackers & sausage. Sprinkle with cheddar cheese. Bake for 1 hour.
[Name] Vinegar Pie (Custard Style) [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 1999-08-26T19:29:00Z [Description] Make and share this Vinegar Pie (Custard Style) recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Low Protein", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1", "1/4", "1 3/4", "1/4", "1/4", "1/4", "1", "3", "1"] [RecipeIngredientParts] ["sugar", "salt", "boiling water", "cider vinegar", "cornstarch", "water"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 253.4 [FatContent] 9.0 [SaturatedFatContent] 2.4 [CholesterolContent] 62.2 [SodiumContent] 215.6 [CarbohydrateContent] 39.3 [FiberContent] 0.9 [SugarContent] 25.1 [ProteinContent] 3.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Place egg yolks in top of double boiler; add sugar and salt. Gradually add boiling water, stirring constantly.", "Add vinegar and cornstarch dissolved in cold water.", "Cook over boiling water until thick and smooth, about 12 minutes.", "Remove from heat. Add lemon extract. Stir until filling is smooth and blended, scraping sides of pan.", "Pour hot filling into pie shell.", "Top lukewarm filling with meringue, spreading to edges and sealing to crust. Bake at 350 degrees F for 12-15 minutes or until meringue is lightly brown." ]
[Name] Virginia State Peanut Soup [AuthorId] 1538 [AuthorName] Duckie067 [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 1999-09-13T10:53:00Z [Description] This soup is a favorite in my neck of the woods. This is high in calories and it will fill you up quickly. It is the kind of soup that will stick to your ribs. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/26/69/picTQ7aBa.jpg" [RecipeCategory] Fruit [Keywords] ["Nuts", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "1"] [RecipeIngredientParts] ["water", "milk", "dried chives"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 369.9 [FatContent] 29.7 [SaturatedFatContent] 5.8 [CholesterolContent] 13.7 [SodiumContent] 477.9 [CarbohydrateContent] 15.9 [FiberContent] 4.2 [SugarContent] 2.2 [ProteinContent] 15.7 [RecipeServings] nan [RecipeYield] 5 cups [RecipeInstructions] Chop nuts into a fine mixture using a food processor (if it turns into a puree or paste--this is fine]. Add peanut mixture and the rest of ingredients into a medium saucepan. Heat, stirring constantly, for 5 to 20 minutes. Serve in small bowls.
[Name] Waldorf Salad [AuthorId] 1545 [AuthorName] Nancy Van Ess [CookTime] nan [PrepTime] PT35M [TotalTime] PT35M [DatePublished] 1999-08-23T12:48:00Z [Description] A crunchy, sweet and hearty salad of apples, celery, nuts and mayonnaise. This salad can easily become a summer luncheon main dish by adding cooked, diced chicken. You will probably need to add a little more mayonnaise. Another nice variation is halved grapes in addition to the apples, or pears as a replacement for the apples. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1/2", "1", "1", "1/2", "2/3"] [RecipeIngredientParts] ["red apples", "green apples", "brown sugar", "lemon juice", "celery", "pecans", "walnuts", "mayonnaise"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 349.4 [FatContent] 23.3 [SaturatedFatContent] 2.8 [CholesterolContent] 10.2 [SodiumContent] 302.1 [CarbohydrateContent] 38.0 [FiberContent] 6.1 [SugarContent] 23.1 [ProteinContent] 2.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash, core and dice unpeeled apples. Sprinkle lemon juice over them and toss together gently to coat, then sprinkle brown sugar over the apples and toss again. Chill for at least 20 minutes. Add celery and nuts then stir in mayonnaise, adding only enough for desired consistency. Serve on a bed of greens.
[Name] Waldorf Salad II [AuthorId] 1679 [AuthorName] news.mercuryin.es [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-03T14:29:00Z [Description] Make and share this Waldorf Salad II recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["High In...", "Spring", "Summer", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "200", "1"] [RecipeIngredientParts] ["head of celery", "red apple", "roquefort blue cheese", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1701.8 [FatContent] 146.4 [SaturatedFatContent] 51.0 [CholesterolContent] 204.1 [SodiumContent] 4266.5 [CarbohydrateContent] 45.6 [FiberContent] 14.3 [SugarContent] 21.1 [ProteinContent] 68.4 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] "Mix all ingredients together and chill for 1 hour before serving"
[Name] Walnut Creme Pie [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT10M [PrepTime] PT25M [TotalTime] PT35M [DatePublished] 1999-09-17T04:49:00Z [Description] GRANDMA DUNKIN'S WALNUT CREME PIE (In Memory Of Lucy Dunkin). It is also lovely topped with meringue. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "Low Protein", "Low Cholesterol", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1 1/2", "2", "1/2", "1"] [RecipeIngredientParts] ["sugar", "flour", "milk", "walnut meat"] [AggregatedRating] nan [ReviewCount] nan [Calories] 349.2 [FatContent] 15.5 [SaturatedFatContent] 4.2 [CholesterolContent] 8.5 [SodiumContent] 166.0 [CarbohydrateContent] 49.9 [FiberContent] 0.9 [SugarContent] 34.5 [ProteinContent] 4.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°F. Line pie pan with prepared pie crust, prick bottom evenly with a fork to prevent bubbling up and bake for 20- 25 minutes, checking occasionally to make sure it's browning evenly. Filling: Whisk sugar, flour, and milk together in a large saucepan. Add egg yolks and walnuts. Bring mixture to a simmer over medium heat, whisking regularly, 8- 10 minutes, until thickened. Pour into baked pie shell.
[Name] West Indian Bread Pudding [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-16T06:17:00Z [Description] Make and share this West Indian Bread Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Asian", "Indian", "Low Cholesterol", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["5", "1/3", "1", "1/4", "2", "1 1/4", "1", "1/4", "1"] [RecipeIngredientParts] ["golden raisin", "banana", "honey", "honey", "skim milk", "egg substitute", "nutmeg", "vanilla extract"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 458.2 [FatContent] 4.9 [SaturatedFatContent] 1.1 [CholesterolContent] 1.0 [SodiumContent] 838.3 [CarbohydrateContent] 87.2 [FiberContent] 4.5 [SugarContent] 17.3 [ProteinContent] 16.2 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] Combine the bread cubes and raisins. In a separate bowl, combine the remaining ingredients, and pour over the bread cubes. Stir gently to mix, and let the mixture sit for 10 minutes. Coat a 1 1/2 quart casserole dish with nonstick cooking spray. Spread the bread mixture evenly in the dish, and bake at 350 degrees for 50 to 60 minutes, or until a sharp knife inserted in the center comes out clean. Let stand for 10 minutes. Serve warm, and refrigerate any leftovers.
[Name] White Bread or Rolls [AuthorId] 163272 [AuthorName] Windchime [CookTime] PT50M [PrepTime] PT30M [TotalTime] PT1H20M [DatePublished] 1999-09-13T15:20:00Z [Description] Make and share this White Bread or Rolls recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Low Cholesterol", "Healthy", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "3", "1/4", "2 1/2", "4 - 4 1/2"] [RecipeIngredientParts] ["water", "sugar", "sugar", "shortening", "salt", "flour"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 2458.3 [FatContent] 57.1 [SaturatedFatContent] 13.7 [CholesterolContent] 0.0 [SodiumContent] 5840.9 [CarbohydrateContent] 424.3 [FiberContent] 16.7 [SugarContent] 39.1 [ProteinContent] 56.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Sprinkle yeast in 1/4 cup warm water with a pinch of sugar. Let rest 5 minutes. Mix in remaining ingredients and 1/2 the flour. Beat well with wooden spoon, slowly stir in remaining flour. (When adding flour I start with a full cup, as the dough takes shape I only add a 1/2 cup at a time. Too much flour at once can make for very dry tough bread.] Knead 8 minutes and add more flour if sticky. Let rise until double in bulk (about 2 hour]. Punch down. Let rest 5 minutes. Shape into loaves or rolls and place in 2 greased medium (8.5 inch x 4.5 inch] bread pans or 2 round 8\" cake pans for rolls; about 7 rolls in each pan. Let raise until double in bulk (about 1 hour]. Bake at 350'F 35 for rolls or 45-50 minutes for bread. Brush crust with butter while still warm.
[Name] Whole Wheat Pizza Dough & Pizza Sauce [AuthorId] 1537 [AuthorName] Barbara5 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-23T20:35:00Z [Description] Make and share this Whole Wheat Pizza Dough & Pizza Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Breads", "Mixer", "< 15 Mins", "Oven", "Small Appliance"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/8", "1", "1 1/3", "3/4", "1/2", "1", "1", "1", "1/4", "1/8", "1/8"] [RecipeIngredientParts] ["olive oil", "dry yeast", "sugar", "water", "whole wheat flour", "unbleached flour", "salt", "onion", "tomato sauce", "tomato paste", "salt", "oregano", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 1753.4 [FatContent] 47.7 [SaturatedFatContent] 6.6 [CholesterolContent] 0.0 [SodiumContent] 5118.1 [CarbohydrateContent] 299.5 [FiberContent] 35.2 [SugarContent] 59.2 [ProteinContent] 51.5 [RecipeServings] nan [RecipeYield] 1 (14 inch) deep dish pizza [RecipeInstructions] Dissolve yeast and sugar in warm water. Let stand 5 minutes Stir in oil, flours and salt with bread hooks on mixer. Add about 1 cup additional unbleached flour. Work into dough. Grease pan and sprinkle with cornmeal Let raise 1 hour. Top with Sauce and bake at 450. Pizza Sauce: Saute onions in oil until onions are clear. Add remaining ingredients. Simmer for 10- 20 minutes. Top your pizza Enjoy Barbara
[Name] Wild Mushroom Pie [AuthorId] 1554 [AuthorName] Jacques Lorrain [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-05T19:26:00Z [Description] Make and share this Wild Mushroom Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/4", "1/2", "10", "4 1/2", "3/4", "2", "1/2", "2 1/2", "10", "3", "1/3", "1/2", "1/4", "2", NA] [RecipeIngredientParts] ["unbleached all-purpose flour", "salt", "unsalted butter", "porcini mushroom", "unsalted butter", "shallot", "garlic", "fresh mushrooms", "eggs", "half-and-half", "dried basil", "dried thyme", "Swedish Fontina cheese", "Danish Fontina cheese", "fresh parsley sprig"] [AggregatedRating] nan [ReviewCount] nan [Calories] 387.1 [FatContent] 29.1 [SaturatedFatContent] 17.5 [CholesterolContent] 160.2 [SodiumContent] 398.0 [CarbohydrateContent] 19.3 [FiberContent] 1.0 [SugarContent] 1.3 [ProteinContent] 13.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["FOR CRUST:", "Mix flour and salt in medium bowl.", "Add butter and rub with fingertips until mixture forms coarse meal.", "Mix in enough water by Tbsp to form moist clumps.", "Gather dough into ball; flatten into disk.", "Wrap in plastic and chill until firm, about 45 minutes.", "(Can be prepared 2 days ahead; keep refrigerated.] Roll out dough on lightly floured surface to 13-inch round.", "Transfer to 9-inch glass pie plate; crimp edges.", "Refrigerate 30 minutes.", "Preheat oven to 375 F.", "Line pie crust with foil.", "Fill with dried beans or pie weights.", "Bake 10 minutes.", "Remove foil and beans.", "Bake until crust is set and begins to color, piercing bottom with fork if puffy, about 15 minutes more. Transfer to rack and cool.", "FOR FILLING: Place porcini in small bowl.", "Add enough hot water to cover.", "Let soak 30 minutes.", "Drain mushrooms.", "Melt butter in heavy large skillet over high heat. Add shallots and garlic and saute 1 minute. Add fresh mushrooms and saute until tender and liquids evaporate, about 5 minutes.", "Add porcini and saute 2 minutes.", "Season to taste with salt and pepper.", "Set aside. Whisk eggs, half and half, basil and thyme in medium bowl until blended.", "Season with salt and pepper.", "Sprinkle half of cheese on crust. Top with mushroom mixture and remaining cheese. Carefully pour egg mixture over mushrooms.", "Bake until center is set, about 40 minutes.", "Transfer to rack and cool slightly.", "Garnish with parsley.", "Cut into wedges and serve. NOTE: such as crimini, chanterelles and/or stemmed Shiitake, thickly sliced" ]
[Name] Yeast Biscuits [AuthorId] 163272 [AuthorName] Windchime [CookTime] PT12M [PrepTime] PT2H [TotalTime] PT2H12M [DatePublished] 1999-08-19T05:40:00Z [Description] These biscuits work every time and are really good for making ham biscuits or other 'sandwiches'. They hold up well and yet are tender with a wonderful flavor. Prep time includes rest time. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/26/77/picqbs92Z.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/2677/V3ugdIMOQRCP1AY9sY7Y_10213075074011936.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/26/77/rEIiQ6yeSG2HFVzssluu_40339245090.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/26/77/picDiLc9V.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/2677/QzMsegvgSqeXLXuQXSp1_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/26/77/picaPaH9a.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/2677/Y9mhYrTzSjAcvjiUQqXw_IMG_1684.HEIC.jpe", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/26/77/49siFlaFQ9WI0YsfLcdU_20200429_133536.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/2677/mDjT4sNQOmXEPCH9EETJ_20200429_133545.jpg"] [RecipeCategory] Yeast Breads [Keywords] ["Breads", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/4", "2 1/2", "1", "1/2", "1", "2", "1/2", "1"] [RecipeIngredientParts] ["water", "flour", "baking powder", "baking soda", "salt", "sugar", "shortening", "buttermilk"] [AggregatedRating] 5.0 [ReviewCount] 64.0 [Calories] 142.5 [FatContent] 6.8 [SaturatedFatContent] 1.7 [CholesterolContent] 0.6 [SodiumContent] 224.3 [CarbohydrateContent] 17.6 [FiberContent] 0.7 [SugarContent] 2.4 [ProteinContent] 2.8 [RecipeServings] 16.0 [RecipeYield] 16 biscuits [RecipeInstructions] Dissolve yeast in water, set aside. Mix dry ingredients in order given; cut in shortening until the size of small Lima beans. Stir in buttermilk and yeast mixture. Cover bowl with towel and let sit until ready to use. (At least 1 hour, but it is fine if it sits for a couple hours.] Dough will be very sticky. Scrape out onto well floured board. Flip over and knead lightly (4-6 times]. Roll out and cut with biscuit cutter. Place on greased pan and let raise slightly (10-30 minutes]. Bake at 400 F until light brown, 10-12 minutes.
[Name] Yoghurt Wholemeal Scones [AuthorId] 1749 [AuthorName] Pam Wood [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-09T21:52:00Z [Description] Make and share this Yoghurt Wholemeal Scones recipe from Food.com. [Images] character(0) [RecipeCategory] Scones [Keywords] ["Quick Breads", "Breads", "Healthy", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["225", "1/2", "1 1/2", "25", "150"] [RecipeIngredientParts] ["whole wheat flour", "salt", "baking powder", "margarine", "yoghurt"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 1038.6 [FatContent] 30.7 [SaturatedFatContent] 8.3 [CholesterolContent] 19.9 [SodiumContent] 2018.0 [CarbohydrateContent] 170.3 [FiberContent] 24.0 [SugarContent] 8.1 [ProteinContent] 35.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix together flour, salt, and baking powder..Rub in margarine. Form into a stiff dough with the yoghurt. Turn onto a floured board and shape with the hands until 2 cm/3/4 inch thick. Cut into rounds with a pastry cutter. Place on a lightly greased baking tray and bake in a moderately hot oven,Gas 6, 400 F, 200 C, for 10 to 12 minutes. Serve hot with butter.
[Name] Nanna's Yorkshire Pudding [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 1999-08-21T10:36:00Z [Description] These are my nanna's and mother's Yorkshire pudding recipes. I guess the problem with traditional recipes is that they are seldom very accurate. This does not produce a "popover" style Yorkshire pudding like I have found in North American restaurants. The result of the recipes below is the more traditional style--slightly eggy, and "fallen." My siblings and I MUCH prefer it this way. Batter resting time not included in preparation time. [Images] character(0) [RecipeCategory] European [Keywords] ["< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "2", "1"] [RecipeIngredientParts] ["flour", "milk", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 127.5 [FatContent] 8.0 [SaturatedFatContent] 3.8 [CholesterolContent] 81.3 [SodiumContent] 43.5 [CarbohydrateContent] 9.2 [FiberContent] 0.3 [SugarContent] 0.1 [ProteinContent] 4.4 [RecipeServings] 6.0 [RecipeYield] 1 batch [RecipeInstructions] In a bowl combine flour and salt. With a handheld mixer add the milk, in a stream, until smooth. Add water and eggs and beat until combined well and bubbly. Let stand, covered, at room temperature for 1 hour. Preheat oven to 450°F Divide drippings among six muffin pan cups. Heat the cups in the oven until almost smoking. Beat batter until bubbly and divide among muffin cups. Bake 10 minutes in lower third of the oven without opening the oven door. Reduce oven temperature to 350 degrees F and continue to bake for another 10 minutes until puffed, crisp and golden brown. Serve immediately. MUM'S YORKSHIRE PUDDING 1 cup flour 1 cup milk 2 eggs salt & pepper Put fat from roast into glass pie plate or use vegetable oil. (Be generous.] Mix listed ingredients together. Cook in 450F oven for 25 minutes.
[Name] Yummy Vegetable Fritters [AuthorId] 1750 [AuthorName] Doreen Randal To [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 1999-09-13T16:56:00Z [Description] Make and share this Yummy Vegetable Fritters recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "2", "2", "1", "2", "1/2", "1", "4", NA, "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["carrots", "potatoes", "courgettes", "onion", "garlic cloves", "whole kernel corn", "tomatoes", "fresh herbs", "cumin", "curry powder", "paprika"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 596.6 [FatContent] 3.7 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 420.6 [CarbohydrateContent] 132.2 [FiberContent] 22.7 [SugarContent] 29.0 [ProteinContent] 19.8 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Batter:- 3 eggs 1 Tbsp flour 1 tsp baking powder oil for frying Squeeze all the excess moisture from the grated vegetables. Mix together well the vegetables, herbs and spices. Lightly beat the eggs and mix in the flour and baking powder. Stir into the vegetables and let stand 30 minutes. If there is any excess liquid on top, scoop it off with a spoon. Heat oil in a frypan (about 1 Tbs] add large spoonfuls of the fritter mixture, allowing enough space to expand. Don't flatten the fritters. Cover with a lid and cook around 10 minutes over a medium heat. Turn and cook the other side, until golden. Drain on absorbent paper. Serve with chutneys of your favourite sauce. Cheers, Doreen Doreen Randal, Wanganui. New Zealand.
[Name] Zesty Beef and Bean Wedges [AuthorId] 1552 [AuthorName] Ron Joyce Ripple S [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-10T04:58:00Z [Description] Make and share this Zesty Beef and Bean Wedges recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Meat", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/8", "4", "1/4", NA] [RecipeIngredientParts] ["fresh lime juice", "pepper", "green onion", "lime wedge"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 290.9 [FatContent] 22.7 [SaturatedFatContent] 8.7 [CholesterolContent] 80.5 [SodiumContent] 77.0 [CarbohydrateContent] 0.8 [FiberContent] 0.2 [SugarContent] 0.2 [ProteinContent] 19.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Heat oven to 375.", "Combine beef, beans, mix, juice and pepper in large bowl, mixing lightly but thoroughly.", "Spread mixture evenly in 12-: pizza pan.", "(Recipe can be prepared in a 13 x 9\" baking pan]. Bake 15 minutes to medium (160 degrees] doneness, until beef is not pink in center and juices show no pink color.", "Sprinkle with cheese; continue baking 2 to 3 minutes or until cheese is melted.", "Sprinkle with green onions; cut into 8 wedges.", "Garnish with lime wedges if desired." ]
[Name] Zucchini Bars [AuthorId] 1548 [AuthorName] Peggy Benisch [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 1999-08-28T00:09:00Z [Description] This time of year it seems we all have extra-large zucchini, which makes great bread and stuff. Here is a recipe to help you that is yummy for bars. Hope you enjoy! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/26/82/6cOSnZw0RyiwzEfcddPi_Zucchini%20Bar%202682.1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/26/82/4YtRHFmYQIaNPNDYEqCp_Zucchini%20Bar%202682.2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/26/82/sbav41hGQMO10YDYWxMj_Zucchini%20Bar%202682.3.jpg"] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1", "2", "3", "2 1/2", "1/4", "1", "2", "1/2", "1", "1", "2 1/2", NA] [RecipeIngredientParts] ["eggs", "sugar", "canola oil", "zucchini", "vanilla", "flour", "baking powder", "salt", "baking soda", "oleo", "butter", "vanilla", "cream cheese", "powdered sugar", "milk"] [AggregatedRating] 5.0 [ReviewCount] 28.0 [Calories] 599.7 [FatContent] 29.8 [SaturatedFatContent] 4.7 [CholesterolContent] 60.7 [SodiumContent] 541.2 [CarbohydrateContent] 79.4 [FiberContent] 0.9 [SugarContent] 58.5 [ProteinContent] 5.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350°F and grease/flour a 13x9-inch baking pan.", "Beat eggs; add sugar and oil.", "Add the zucchini and vanilla; stir to mix well.", "Sift the dry ingredients together and add to the egg mixture.", "Pour batter into prepared pan and bake for 20 to 25 minutes, or until done.", "While the bars are baking, whip the butter and cream cheese until light; add vanilla and powdered sugar.", "Beat until fluffy, adding a little milk as needed if frosting is too thick.", "Spread frosting on top of the bars when they are cooled." ]
[Name] Zucchini Pizza [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 1999-09-06T04:45:00Z [Description] Make and share this Zucchini Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["1", NA, "2", "1", "1", "1 - 1 1/2", "1", "1", NA] [RecipeIngredientParts] ["olive oil", "garlic cloves", "dried basil", "dried oregano", "zucchini", "tomatoes", "mozzarella cheese", "pre-shredded mozzarella cheese", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 93.3 [FatContent] 6.4 [SaturatedFatContent] 3.8 [CholesterolContent] 22.4 [SodiumContent] 180.6 [CarbohydrateContent] 2.4 [FiberContent] 0.6 [SugarContent] 1.2 [ProteinContent] 6.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Prepare your dough ( use my dough recipes from my web page or from Dave's recipe archives] Place dough to fit 12 inch pan. Brush dough with olive oil, mince over garlic. Lay on sliced tomato, sprinkle on spices. Scatter on zucchini evenly. Sprinkle on cheeses. Bake in a hot oven (400-425°F] about 20 minutes or until dough is done and cheese has melted.
[Name] Apple and Cheddar Corn Muffins [AuthorId] 1530 [AuthorName] Carole Reu [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-05T19:22:00Z [Description] Make and share this Apple and Cheddar Corn Muffins 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/26/84/pick5NTEp.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Apple", "Corn", "Fruit", "Vegetable", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 2/3", "1 1/2", "1", "3/4", "1/2", "2 1/4", "1/3", "1", "1", "1/3", "3"] [RecipeIngredientParts] ["flour", "yellow cornmeal", "baking powder", "apple", "frozen corn", "low-fat cheddar cheese", "sugar", "cinnamon", "nutmeg", "canola oil", "eggs"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 206.6 [FatContent] 8.0 [SaturatedFatContent] 1.1 [CholesterolContent] 47.6 [SodiumContent] 143.4 [CarbohydrateContent] 29.2 [FiberContent] 1.9 [SugarContent] 9.8 [ProteinContent] 5.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400. Line 12 muffin cups with paper baking cups. In large bowl, combine flour, cornmeal, and baking powder. Add apples, corn, cheese, sugar, cinnamon, nutmg, stir to combine. In small bowl, beat eggs and oil; stir into flour mixture (don't over beat...the mixture will be stiff]. Fill baking cups and bake for 15 minutes.
[Name] Hot Jonkanoo Shrimp [AuthorId] 1659 [AuthorName] WisTex [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-21T10:22:00Z [Description] Walker's Wood Jonkanoo Hot Pepper Sauce is made of Hot peppers blend with scallions, garlic, onions. Any hot sauce the cook prefers could probably be used although they would probably want to adjust the quantity "to taste" if using another sauce. Hot Jonkanoo Shrimp [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["450", "10", "15", "50", "1", "3", "1", "1"] [RecipeIngredientParts] ["jumbo shrimp", "red wine vinegar", "butter", "salt", "garlic", "lemon", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 124.3 [FatContent] 7.7 [SaturatedFatContent] 4.4 [CholesterolContent] 112.3 [SodiumContent] 561.5 [CarbohydrateContent] 3.2 [FiberContent] 0.9 [SugarContent] 0.4 [ProteinContent] 11.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large skillet melt butter over a low flame. Add garlic and cook lightly. Mix in vinegar, Walker's Wood Jonkanoo Hot Pepper Sauce, and shrimp. Saute for about 1 minute. Remove and spread coated shrimp in a flat ovenproof dish. Place under a hot grill until sizzling for about 3 minutes (do not overcook]. Garnish with parsley and lemon wedges. Serve immediately with rice.
[Name] Hot Jalapeno Pepper Jelly [AuthorId] 1530 [AuthorName] Carole Reu [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 1999-08-24T05:17:00Z [Description] Make and share this Hot Jalapeno Pepper Jelly 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/26/86/pic2UyIXv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/26/86/picMhy4kz.jpg"] [RecipeCategory] Jellies [Keywords] ["< 60 Mins", "For Large Groups", "Canning", "Easy"] [RecipeIngredientQuantities] ["1/2", "1 1/2", "1", "5", "1"] [RecipeIngredientParts] ["cranberry juice cocktail", "vinegar", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 25.0 [Calories] 51.6 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.3 [CarbohydrateContent] 13.2 [FiberContent] 0.0 [SugarContent] 13.1 [ProteinContent] 0.0 [RecipeServings] 80.0 [RecipeYield] 5 cups [RecipeInstructions] Wash hot peppers, cut off stem and halve the peppers, remove membrane and seeds. Put peppers in food processor and process off and on a couple of times until the peppers are coarsely chopped. In a medium saucepan combine peppers, cranberry juice, and vinegar. Bring to boiling; reduce heat, cover and simmer for about 10 minutes. In a 4 quart pot combine the pepper mixture and sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Return to a full rolling boil; boil for 1 minute, stirring constantly. Remove from heat and quickly skim off foam with a metal spoon. Pour at once into hot, sterilized half-pint jars, leaving a 1/4\" headspace. Wipe jar rims; adjust lids. Process in a boiling water canner for 5 minutes (start timing when water begins to boil]. Remove jars and cool on a wire rack till set (2 to 3 days].
[Name] Hot Pizza Dip [AuthorId] 64203 [AuthorName] Dine Dish [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 1999-08-15T07:39:00Z [Description] Make and share this Hot Pizza Dip recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/26/87/picD09qmn.jpg" [RecipeCategory] < 30 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["8", "1", "1/4", "8", "4", "1/2", "1/2", "1/2", NA] [RecipeIngredientParts] ["cream cheese", "garlic powder", "mozzarella cheese", "cheddar cheese", "green bell pepper", "red bell pepper", "tortillas"] [AggregatedRating] 5.0 [ReviewCount] 47.0 [Calories] 202.5 [FatContent] 16.8 [SaturatedFatContent] 9.8 [CholesterolContent] 55.2 [SodiumContent] 309.8 [CarbohydrateContent] 3.5 [FiberContent] 0.5 [SugarContent] 1.7 [ProteinContent] 9.6 [RecipeServings] 10.0 [RecipeYield] 1 batch [RecipeInstructions] Combine cream cheese and seasonings. Spread in the bottom of a 9 inch pie plate. (I used a round cake pan]. Combine cheeses and sprinkle half over the cream cheese layer. Spread sauce over that. Sprinkle remaining cheese on top.Bake 350 for 20 minutes. Serve warm with breadsticks or tortilla chips. (I used pita triangles].
[Name] How to Toast Pecans [AuthorId] 1573 [AuthorName] benluc [CookTime] PT5M [PrepTime] PT1M [TotalTime] PT6M [DatePublished] 1999-08-26T04:07:00Z [Description] Make and share this How to Toast Pecans 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/26/88/tjW36tOSIeiyM9ZBsKTg_0S9A3838.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/26/88/picGIUGBn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/26/88/oaF1cYy2QGChSEaeZjCa_0S9A3833.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/26/88/0V8gKiSwTPeLMi8UyUbA_0S9A3840.jpg" ] [RecipeCategory] Lunch/Snacks [Keywords] ["< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", NA] [RecipeIngredientParts] "pecans" [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 753.2 [FatContent] 78.5 [SaturatedFatContent] 6.7 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 15.1 [FiberContent] 10.5 [SugarContent] 4.3 [ProteinContent] 10.0 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Preheat oven to 350°F. Lightly spritz baking sheet with cooking spray. To toast pecans, put them on a baking sheet and toast them just until they become aromatic, about 5 minutes. You have to watch them carefully as they are easily scorched.
[Name] Kidney With Spring Onions & Cauliflower [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 1999-08-26T17:03:00Z [Description] Make and share this Kidney With Spring Onions & Cauliflower recipe from Food.com. [Images] character(0) [RecipeCategory] Beef Organ Meats [Keywords] ["Lamb/Sheep", "Cauliflower", "Vegetable", "Meat", "Spring", "Broil/Grill", "< 60 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["4", "2", "1", "4", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["sherry wine", "cauliflower", "spring onions", "cornflour", "soy sauce", "brown sugar", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 125.9 [FatContent] 7.1 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 857.3 [CarbohydrateContent] 8.2 [FiberContent] 1.9 [SugarContent] 3.1 [ProteinContent] 2.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash and core the kidneys, slice them thinly and soak in the sherry. Break the cauliflower into very small florets and cook in salted boiling water 3 minutes. Drain. Cut the spring onions into 2 1/2cm lengths. Heat the oil and fry the kidneys and onions with the cauliflower for 2 minutes. Mix the cornflour to a smooth paste with the soy sauce, 2 Tbsp water, sugar, the remaining sherry and salt. Add to the pan and cook gently 3 minutes, stirring all the time. Serve immediately. Cheers, Doreen Doreen Randal, Wanganui, New Zealand.
[Name] Kumara and Red Lentil Soup [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 1999-09-13T16:56:00Z [Description] Make and share this Kumara and Red Lentil Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Lentil [Keywords] ["Beans", "New Zealand", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "750", "1", "6", "2", "1", NA] [RecipeIngredientParts] ["onion", "cumin", "kumara", "red lentil", "water", "soy sauce", "yoghurt", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 1505.4 [FatContent] 19.0 [SaturatedFatContent] 2.8 [CholesterolContent] 1.2 [SodiumContent] 3784.4 [CarbohydrateContent] 278.5 [FiberContent] 45.4 [SugarContent] 36.4 [ProteinContent] 64.4 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Heat oil in pan, add onion, coriander and cumin; cook, stirring, until onion is soft. Add kumara, lentils, water and crumbled stock cubes. Bring to the boil and simmer, covered, for about 30 minutes or until kumara is tender. Blend soup, in batches, until pureed. Return to pan, stir over heat until heat until hot. Stir in soy sauce. Serve with a dollop of sour cream or yoghurt. Cheers, Doreen. Doreen Randal, Wanganui, New Zealand.
[Name] Lamb Chops with Mandarins [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 1999-09-18T16:13:00Z [Description] I have cheated making this and used canned mandarins, must admit though, if you have enough of the fruit it's nicer. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["6", "2", NA, NA, "1", "1/2", "1/2", "1/2", NA] [RecipeIngredientParts] ["cornflour", "butter", "water", "white wine", "mandarin juice", "mandarin segment", "watercress", "parsley"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 36.5 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.6 [CarbohydrateContent] 5.4 [FiberContent] 0.4 [SugarContent] 4.0 [ProteinContent] 0.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Trim the chops so the are neat and free from any excess fat. Roll the tails up so the chops make a round, if necessary secure with a toothpick. In a large pan, heat just enough butter to cover the bottom of the pan and brown the chops on both sides. Season lightly with salt and pepper. Add the wine and mandarin juice. Cover, lower heat and simmer until the meat is quite tender--About 30 mins. When it is cooked, lift the meat on to a serving plate and keep warm. Mix the cornflour and water to a smooth paste and stir into the pan juices. Cook quickly with regular stirring until they thicken slightly. Add the mandarin segments to the sauce and cook about 1 minute. Pour the sauce over the chops and garnish with parsley. Serves 6. N.B.---- To make mandarin juice, crush mandarin segments and strain the juice from them. Cheers, Doreen Doreen Randal, Wanganui. New Zealand.
[Name] Lavash Armenian Thin Bread [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-15T04:39:00Z [Description] Make and share this Lavash Armenian Thin Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/3", "1/4", "3", "1", "2", "4", "1/2", NA] [RecipeIngredientParts] ["water", "olive oil", "sugar", "quick-rising yeast", "salt", "all-purpose flour", "milk"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 1272.6 [FatContent] 32.0 [SaturatedFatContent] 5.5 [CholesterolContent] 8.5 [SodiumContent] 2367.7 [CarbohydrateContent] 214.0 [FiberContent] 7.7 [SugarContent] 19.5 [ProteinContent] 29.3 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] ["Place the tepid water in your electric mixing bowl and add the olive oil, sugar, and yeast. Using the batter blade let the electric mixer blend these very well.", "It will take about 5 minutes on low speed.", "Stir in the salt. Gradually add 2 cups of the flour and beat on low speed until a thick and smooth batter forms.", "Change the blade to a bread dough hook and knead in the additional 2 cups of flour.", "If you do not have a heavy mixer such as a KitchenAid, incorporate the flour with a wooden spoon and finish the kneading by hand.", "Kneading should take about 10 minutes in the machine, 20 minutes by hand.", "Place the dough on a plastic countertop and cover with a large stainless-steel bowl.", "Allow the dough to rise until double in bulk, about 1 1/2 hours.", "Punch the dough down and divide into 8 pieces.", "Let stand, covered, 15 minutes.", "Roll out each piece of dough into a 12-inch-diameter circle. Working with 2 pieces of dough at a time, arrange breads on ungreased baking sheets.", "Brush with milk and sprinkle sesame seeds over tops.", "Pierce with a fork many times, all over.", "Bake on the lowest racks in the oven, at 375F, for 8-10 minutes, or until light brown.", "Rotate the pans in the oven from top to bottom, to insure even browning.", "Serve dry or wet. (To wet, hold the cracker under running water until lightly moistened all over, and then wrap in a moist towel for 10-15 minutes.] If the cracker is too dry to roll, it will crack.", "Sprinkle with a little more water and let stand a few minutes.", "If it is too wet, cover with a dry towel and let it stand." ]
[Name] Layered Berry Parfaits [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-09T16:36:00Z [Description] Make and share this Layered Berry Parfaits recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/3", "1 1/2", "3", "2", "4"] [RecipeIngredientParts] ["fresh blueberries", "fresh strawberries", "fresh red currant", "fresh blackberries", "sweet dessert wine", "fresh red raspberries", "maple syrup", "fresh mint leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 694.3 [FatContent] 22.8 [SaturatedFatContent] 5.6 [CholesterolContent] 0.0 [SodiumContent] 351.9 [CarbohydrateContent] 114.2 [FiberContent] 10.0 [SugarContent] 21.6 [ProteinContent] 6.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, combine blueberries, strawberries, currants, blackberries, and wine or apple juice. Let stand for 20 minutes, stirring occasionally. Meanwhile, puree raspberries and syrup in a blender or food processor until smooth. To assemble dessert, spoon a layer of mixed berries into the bottom of 4 parfait glasses or wine glasses. Top with a drizzle of raspberry puree, then vanilla wafer crumbs. Repeat until all ingredients are used, ending with a drizzle of raspberry puree. Garnish each serving with a sprig of mint. If desired, chill parfaits for 1 hour before serving. Variation: Substitute any other fresh berries for those listed above. Helpful Hint: You may substitute frozen berries for fresh, if desired, but frozen berries will exude more juice than fresh berries.
[Name] Lemon Chicken and Potatoes with Garlic Sour Cream [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-02T04:13:00Z [Description] This is a chicken substitution for a similar lamb dish we tried in a Greek restaurant in Toronto a few years back. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Whole Chicken", "Chicken", "Potato", "Poultry", "Vegetable", "Meat", "Greek", "European", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/3", "3 -5", "1", NA, "1", "2 -3", "1 1/2", "1/3", "3 -5", "1", NA, NA, "3 -4", "8 -10"] [RecipeIngredientParts] ["olive oil", "fresh lemon juice", "garlic", "chicken", "chicken breast", "potatoes", "fresh lemon juice", "garlic", "sea salt", "black pepper", "garlic", "sour cream"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 438.4 [FatContent] 27.6 [SaturatedFatContent] 9.5 [CholesterolContent] 100.8 [SodiumContent] 167.1 [CarbohydrateContent] 21.9 [FiberContent] 2.2 [SugarContent] 2.0 [ProteinContent] 25.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Mix olive oil, lemon juice, garlic, threebe, salt and pepper well & let stand 10 minutes; pour over chicken.", "Let Marinade 1-1/2 hours refrigerated.", "Bake at 400F for ~ 1 hour or until done. Serve with potatoes.", "Arrange potatoes in glass baking dish (multiple layers].", "Pour mixture of stock, lemon juice, garlic, threebe, salt and pepper over potatoes & bake at 400F until slightly golden brown on top", "Fold garlic into sour Cream Cover and let stand 1 hour refrigerated.", "Serve as a dip/accompaniment for potatoes" ]
[Name] Lemon Jello Cake [AuthorId] 1664 [AuthorName] Duane and Ginger Va [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 1999-08-16T05:36:00Z [Description] Make and share this Lemon Jello Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/26/95/piczJs6tS.jpg" [RecipeCategory] Gelatin [Keywords] ["Dessert", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "4", "3/4", "3/4", "2", "2", "2"] [RecipeIngredientParts] ["eggs", "water", "powdered sugar", "lemons, juice and zest of", "butter"] [AggregatedRating] 5.0 [ReviewCount] 28.0 [Calories] 456.9 [FatContent] 22.2 [SaturatedFatContent] 4.3 [CholesterolContent] 68.0 [SodiumContent] 362.1 [CarbohydrateContent] 61.2 [FiberContent] 0.5 [SugarContent] 44.9 [ProteinContent] 4.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix cake ingredients together for 4 minutes. Bake in metal non stick 9x13 inch pan @350 for 40 minutes. or,if using a glass baking dish bake @325 for 45 minutes. Poke holes all over the cake while hot. Mix together icing: powdered sugar and lemons (grated rind and juices]. Pour this over the cake immediately, while it is still hot from the oven. Serve warm or cold.
[Name] Lemon Sherbet [AuthorId] 1582 [AuthorName] Diana van den Broek [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-18T04:21:00Z [Description] Make and share this Lemon Sherbet recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 3/4", "3", "2", "1", "1"] [RecipeIngredientParts] ["sugar", "lemons", "water", "fresh lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1475.8 [FatContent] 1.2 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 78.4 [CarbohydrateContent] 383.2 [FiberContent] 5.6 [SugarContent] 360.0 [ProteinContent] 6.4 [RecipeServings] nan [RecipeYield] 1 quart [RecipeInstructions] In a saucepan combine the sugar, the rind, and 2 cups water, bring the mixture to a boil, stirring until the sugar is dissolved, and simmer the syrup for 5 minutes. Let the syrup cool, strain it into a bowl, and stir in the lemon juice. Chill the syrup, covered, for 2 hours, or until it is cold. (The syrup may be made up to one day in advance and kept covered and chilled.] Freeze the syrup in an ice cream freezer according to the manufacturer's instructions until it is almost frozen but still mushy. In a bowl beat the egg white until it holds soft peaks, add it to the sherbet, and freeze the sherbet again in the ice-cream freezer until it is frozen but not firm. Remove the dasher and freeze the sherbet, covered, until it is firm. (The sherbet may be made up to 3 days in advance and kept covered tightly and frozen.] Yield: 1 quart
[Name] Refreshing Lemon Sorbet [AuthorId] 1565 [AuthorName] CMP cc [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-18T04:14:00Z [Description] Make and share this Refreshing Lemon Sorbet recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Fruit", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "3", "175", "600", "1"] [RecipeIngredientParts] ["lemons, rind of", "sugar", "water"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 181.5 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 19.0 [CarbohydrateContent] 46.3 [FiberContent] 0.1 [SugarContent] 44.6 [ProteinContent] 1.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Place the lemon rind in a large saucepan with the sugar and water.", "Dissolve the sugar slowly, then bring to the boil and boil for 10 minutes.", "Remove the saucepan from the heat and allow the syrup to cool completely.", "Add the strained lemon juice, mix and pour into a suitable container.", "Cover and place in the freezer until the mixture is thick and slushy.", "Beat the egg white until stiff and fold into the mixture. Return the mixture to the freezer and freeze until stiff.", "Remove the sorbet from the freezer 10 minutes before serving." ]
[Name] Lemonade Cake #3 [AuthorId] 97901 [AuthorName] Zaney1 [CookTime] PT40M [PrepTime] PT25M [TotalTime] PT1H5M [DatePublished] 1999-08-15T07:15:00Z [Description] Adopted recipe. I have made this once and it didn't turn out as it had been written so I have changed a few things. Be sure to grease and flour your pan very well. I have changed the glazing step to hopefully prevent the cake from sticking in the pan. If your cake mix calls for more than 1/4 cup applesauce as the substitution for oil, by all means do that. The cake mix I used only called for 1/4 cup so that is how I rewrote this. I hope the tweaks fix the problems and that you like it! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Healthy", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3/4", "1", "4", "1/4", "1", "1/2", NA, "1"] [RecipeIngredientParts] ["water", "eggs", "applesauce", "sugar", "powdered sugar"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 286.7 [FatContent] 7.8 [SaturatedFatContent] 1.5 [CholesterolContent] 75.4 [SodiumContent] 406.2 [CarbohydrateContent] 49.0 [FiberContent] 0.6 [SugarContent] 29.5 [ProteinContent] 5.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Grease and flour a Bundt pan. Dissolve Jello in hot water and set aside to cool. DO NOT JELL. In a large bowl, mix cake mix, eggs and applesauce. Add cooled Jello. Beat until well mixed. Turn into Bundt pan. Bake 40-45 minutes or until toothpick inserted comes out clean. Meanwhile: Mix lemonade concentrate and sugar and let set,optional. While cake is still warm, loosen it from edges of pan. When completely cooled, turn out onto serving plate. You can top with the lemonade concentrate glaze or Cool Whip or just dust with the powdered sugar.
[Name] Banana Rice Pudding Served with a Raspberry Coulis [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-19T06:57:00Z [Description] Make and share this Banana Rice Pudding Served with a Raspberry Coulis recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Raspberries", "White Rice", "Short Grain Rice", "Rice", "Berries", "Fruit", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1/2", "1", "2", "1/2", "1", "1", "375", "1 1/2"] [RecipeIngredientParts] ["milk", "vanilla pod", "pudding rice", "caster sugar", "cinnamon", "creme fraiche", "honey", "banana", "brown sugar", "raspberries", "icing sugar"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 1073.4 [FatContent] 23.6 [SaturatedFatContent] 12.7 [CholesterolContent] 75.3 [SodiumContent] 150.8 [CarbohydrateContent] 211.2 [FiberContent] 34.0 [SugarContent] 126.5 [ProteinContent] 17.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Place milk into saucepan with vanilla pod, bring to the boil. Pour in rice and sugar and stir. Add a pinch of cinnamon. Grease an ovenproof dish and pour in rice pudding then grease a small circle of greaseproof paper (this will stop a skin from forming]. Put in a preheated oven 160C for 2 hours. Raspberry sauce: Place raspberries in a food processor with the icing sugar and blend to a smooth pouring consistency. Strain the sauce to remove the seeds and put aside. Take the pudding out of the oven and mix in the creme fraiche. Mash the banana and mix with the pudding. Add honey and crushed nuts and mix. Then pack pudding into a ramekin dish, sprinkle the top with brown sugar and place under the grill. Place ramekin on to a plate and decorate with the sauce. Garnish with fresh sprigs of mint.
[Name] Lomo de Cerdo [AuthorId] 1670 [AuthorName] Evans [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-03T05:09:00Z [Description] In my recipe book, The Complete Spanish Cookbook, by Jacki Passmore, there is a recipe for LOMO DE CERDA, Loin of Pork. It is a substantial tapa, or snack which is served in a small pottery dish with a sliced roll to mop up the juices. Here is the recipe she gives: [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "Spanish", "European", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "3", "1", "1", "4", "3", "2", "1", "2", "2"] [RecipeIngredientParts] ["olive oil", "carrot", "onion", "bay leaves", "garlic", "tomatoes", "black peppercorns", "fresh rosemary", "red wine vinegar"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 128.6 [FatContent] 8.3 [SaturatedFatContent] 1.4 [CholesterolContent] 24.6 [SodiumContent] 29.8 [CarbohydrateContent] 5.1 [FiberContent] 1.3 [SugarContent] 2.5 [ProteinContent] 8.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Remove the rind from the pork(if there is one] Brown the pork in the olive oil, then brown the carrot and onion. Place in a saucepan with the bay leaves, garlic, tomatoes, peppercorns and rosemary. Add water to cover and simmer for 1 1/2 hours, adding the vinegar in the final few minutes of cooking. Lift out and thinly slice the pork. Place in a dish with the vegetables and sauce to cover.
[Name] Louisiana Grilled Shrimp with Grits Cakes [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-10T21:17:00Z [Description] Make and share this Louisiana Grilled Shrimp with Grits Cakes recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "6", NA, NA, NA, "2", "1", "4", "2", "2 -4", "1", "1/4", "1", "1", "1", "12", "3"] [RecipeIngredientParts] ["cheddar cheese", "grits", "flour", "red bell peppers", "Grand Marnier", "Karo light corn syrup", "anchovy fillets", "capers", "harissa", "garlic", "lemon", "u- 12 shrimp", "scallion tops"] [AggregatedRating] nan [ReviewCount] nan [Calories] 7623.3 [FatContent] 186.1 [SaturatedFatContent] 100.8 [CholesterolContent] 486.9 [SodiumContent] 3928.8 [CarbohydrateContent] 1326.0 [FiberContent] 33.1 [SugarContent] 202.4 [ProteinContent] 206.5 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] For the Grit Cakes: Roast one poblano pepper over open flame on gas stove until completely charred, then cool and dice. Add pepper and cheese to grits. Stir to incorporate and spread in pan approximately 2 to 3 inches thick. Let sit and refrigerate until it is cold. Remove from refrigerator and cut with biscuit cutter to create cakes. Bread the cakes in flour, egg wash and bread crumbs. Keep in refrigerator until you are ready to cook the dish. For the Pepper Jelly: Saute diced red peppers and remaining 1 poblano in 1 tablespoon peanut oil for 1 minute. Deglaze with Grand Marnier and add Karo syrup. Cook at moderate heat approximately 20 minutes, liquid should reduce by 2/3. Remove from heat and cool slightly. For the Rouille: Combine anchovies, capers, pepper sauce, garlic and lemon juice in a blender until smooth. Fold in mayonnaise and refrigerate. For plating: Deep fry the cakes. Place Pepper Jelly on the bottom of the plate. Grill shrimp only until firm and pink. Do not overcook. Briefly place fried cake on grill to score and flavor, being careful not to burn breading. Place cake on Pepper Jelly and top with 2 shrimp per person. Drizzle Rouille on top and sprinkle with scallions. Options: Top the cake with a teaspoon of salmon caviar, which will add texture and richness.
[Name] Louisiana Turkey Pepper Links [AuthorId] 1547 [AuthorName] Morton Design Graph [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-16T05:06:00Z [Description] This colorful grilling sausage makes a nice change from pork sausages. For the best flavor and texture, we do not recommend freezing this sausage. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["8", "12", "4", "10", "2 1/2", "1", "1/2", "12", "1", "10", "12", NA] [RecipeIngredientParts] ["roast turkey meat", "turkey fat", "heavy cream", "kosher salt", "canning salt", "white pepper", "bell peppers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 896.1 [FatContent] 49.2 [SaturatedFatContent] 16.4 [CholesterolContent] 322.2 [SodiumContent] 581.7 [CarbohydrateContent] 22.1 [FiberContent] 1.7 [SugarContent] 4.0 [ProteinContent] 85.5 [RecipeServings] nan [RecipeYield] 10 pounds (4.5 kg) [RecipeInstructions] Have the meat, fat, cream, and milk chilled to near the freezing point, 32 F (0 C]. Grind the turkey meat and fat through a 3/16 in. (0.5 cm] plate. Add the salt, pepper, Cajun spices, bread crumbs, and Prague powder # l to the force-meat and mix lightly by hand. Using a vertical cutting machine, mix and finely cut the forcemeat for 4 minutes Alter- natively process by batches in a food processor.Turn the forcemeat into a tub or mixing machine. Mix in the milk, cream, and stock. Fold in the diced bell peppers and mix until the ingredients are uniformly blended. Pack into shallow pans, cover, and refrigerate for at least 1 1/2 hours. Stuff the prepared casings but not too tightly. Tie into 4 in. (10 cm] links. SMOKING Preheat the smoker to 110 F (43 C]. Hang the sausages on sticks to dry in the smoker with the dampers wide open for I hour. When the sausages are uniformly dry, increase the temperature every 15 minutes until it reaches 160 F (71 C].
[Name] Low-Fat Beef & Lentil Soup (High Fiber) [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT55M [PrepTime] PT10M [TotalTime] PT1H5M [DatePublished] 1999-08-09T04:56:00Z [Description] Make and share this Low-Fat Beef & Lentil Soup (High Fiber) recipe from Food.com. [Images] character(0) [RecipeCategory] Lentil [Keywords] ["Beans", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "2", "1", "2", "2", "1", "1", "2", "1"] [RecipeIngredientParts] ["round tip steak", "onion", "garlic cloves", "water", "ready-to-serve beef broth", "salsa", "escarole", "lentils"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 116.1 [FatContent] 2.6 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 699.5 [CarbohydrateContent] 17.6 [FiberContent] 5.7 [SugarContent] 3.9 [ProteinContent] 7.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In Dutch oven, heat oil over medium heat until hot. Add onion and garlic; cook and stir 3 to 5 minutes or until tender.", "Add water, broth, picante sauce and lentils.", "Bring to a boil; reduce heat to low.", "Cover tightly and simmer 35 to 45 minutes or until lentils are tender.", "Meanwhile trim fat from beef steaks.", "Stack steaks and cut lengthwise in half and then crosswise into 1-inch strips; set aside. Increase heat to medium; bring to a boil.", "Stir in beef and escarole. Immediately remove from heat. Cover and let stand 5 minutes before serving." ]
[Name] Banana Sultana Muffins [AuthorId] 1557 [AuthorName] Angel Villanueva [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 1999-08-23T12:57:00Z [Description] Make and share this Banana Sultana Muffins 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/27/04/piceJ29qQ.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/2", "2", "1", "3", "1 1/2", "1/3", "2", "1", "1/4", "1/2", "1/4", "2"] [RecipeIngredientParts] ["sultana", "apples", "low-fat buttermilk", "honey", "unbleached white flour", "stone-ground white cornmeal", "baking powder", "baking soda", "brown sugar", "ground ginger", "ground cardamom", "bananas"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1937.9 [FatContent] 18.7 [SaturatedFatContent] 3.2 [CholesterolContent] 4.9 [SodiumContent] 2264.9 [CarbohydrateContent] 417.6 [FiberContent] 19.1 [SugarContent] 192.8 [ProteinContent] 40.3 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] ["Preheat oven to 375F and prepare muffin pans by either lining with cupcake papers or a light spritz with cooking spray.", "Combine raisins and juice, let stand for 5 minutes.", "Add buttermilk, egg whites, oil, and honey; whisk until smooth.", "Sift flour, cornmeal, baking powder, baking soda together; add brown sugar and spices, whisk until mixed.", "Add bananas and toss lightly.", "Combine wet and dry ingredients and stir 'just to mix' (it will be lumpy].", "Pour into prepared muffin tin, bake for 25 minutes (or until done]." ]
[Name] Low-Fat Potato-Vegetable Chowder [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-09T04:56:00Z [Description] Make and share this Low-Fat Potato-Vegetable Chowder recipe from Food.com. [Images] character(0) [RecipeCategory] Chowders [Keywords] ["Potato", "Vegetable", "Vegan", "Free Of...", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "2", "1", "2"] [RecipeIngredientParts] ["tomatoes", "tomatoes", "carrot", "green beans", "onion", "zucchini", "leek", "fresh herbs of choice", "salt"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 62.2 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 606.4 [CarbohydrateContent] 14.0 [FiberContent] 2.7 [SugarContent] 4.5 [ProteinContent] 2.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Bring liquid to boil in a deep soup kettle. Add all vegetables and seasonings.", "Turn down heat to simmer and partially cover the pot. Simmer until vegetables are tender.", "Serve hot with crusty whole wheat bread and a light fruit dessert. Variation: Almost any vegetable but onions, tomatoes, and the potatoes can be substituted for another vegetable. Don't use the cabbage family because the flavor is too radically changed.", "Green peas and baby lima beans are a great addition, as is 1/2 cup of corn kernels." ]
[Name] Low-Fat Swiss Muesli [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-12T05:48:00Z [Description] Make and share this Low-Fat Swiss Muesli recipe from Food.com. [Images] character(0) [RecipeCategory] Swiss [Keywords] ["European", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1 1/2", "2", "1 1/2", "1/2", "2", NA, "1 1/2", NA, "2"] [RecipeIngredientParts] ["rolled oats", "lemon juice", "water", "cinnamon", "red apples", "golden delicious apples", "prunes", "pecans", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 225.8 [FatContent] 1.6 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 4.6 [CarbohydrateContent] 53.5 [FiberContent] 6.3 [SugarContent] 27.0 [ProteinContent] 3.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine oats, water, shredded apples, prunes, honey, lemon juice and cinnamon. Cover and refrigerate overnight. In the morning, spoon some of the muesli into a cereal bowl. Top with your choice of fresh fruits and nuts. Serve with a dollop of plain yogurt or milk, if desired. Muesli can be stored in covered container in refrigerator for several days.
[Name] M&M Cookies [AuthorId] 1530 [AuthorName] Carole Reu [CookTime] PT8M [PrepTime] PT0S [TotalTime] PT8M [DatePublished] 1999-08-22T05:34:00Z [Description] Make and share this M&M Cookies recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/27/07/picy6WgP7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/27/07/picdzSmcR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/27/07/picwbzEbx.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Candy", "Dessert", "Cookie & Brownie", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/3", "3/4", "1", "2", "2 1/4", "1", "1/2", "1"] [RecipeIngredientParts] ["brown sugar", "butter", "margarine", "vanilla", "eggs", "all-purpose flour", "salt"] [AggregatedRating] 4.5 [ReviewCount] 16.0 [Calories] 108.0 [FatContent] 4.6 [SaturatedFatContent] 2.8 [CholesterolContent] 18.3 [SodiumContent] 92.8 [CarbohydrateContent] 15.5 [FiberContent] 0.3 [SugarContent] 10.0 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 42 cookies [RecipeInstructions] Preheat oven to 375°. Mix brown sugar, butter or margarine, vanilla and eggs in a large bowl until blended. Stir in remaining ingredients. Drop dough by rounded teaspoonful about 3\" apart onto lightly greased cookie sheet. Press additional candies into each cookie if desired. Bake until light brown, 6 to 8 minutes. Cool slightly; remove to a wire rack.
[Name] Guacamole With Sour Cream [AuthorId] 1651 [AuthorName] maenad [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-09-15T03:34:00Z [Description] My guacamole is very free-form, but here are the basics: Figure about 1/2 large avocado per person. I don't care whether I'm using Haas or regular avocados - some people do. Pick ones that give to mild pressure but are not mushy. If you can't find any that are ripe, get hard ones and keep them in a paper bag for a couple of days until they ripen. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/27/08/JrwsnXjmR7mPobrpLhaG_guacomole1%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/27/08/Z1GLqmErRViyoU7zhWik_guacomole2%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/27/08/EQolPgjOQsunFBS1qVeO_guacomole3%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/27/08/picNAU6LQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/27/08/picFeFnrI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/27/08/picp3NgHA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/27/08/pic6nELwv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/27/08/picBjz5vg.jpg"] [RecipeCategory] Fruit [Keywords] ["Mexican", "Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "1", "1", "2", "1", NA] [RecipeIngredientParts] ["avocado", "sour cream", "salsa", "garlic clove", "sweet onion", "cilantro", "parsley", "tomatoes", "black olives", "lime juice", "salt"] [AggregatedRating] 5.0 [ReviewCount] 96.0 [Calories] 227.3 [FatContent] 20.4 [SaturatedFatContent] 4.0 [CholesterolContent] 6.2 [SodiumContent] 87.3 [CarbohydrateContent] 12.7 [FiberContent] 8.5 [SugarContent] 1.9 [ProteinContent] 3.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Cut the avocado in half, scoop out the flesh with a spoon; mash 3/4 of it well and chop the remaining 1/4 coarsely (I do this with the spoon, in the avocado shell, before scooping the last bit out]. Mix it into the mashed portion. Mix all remaining ingredients together. Serve immediately, or cover with plastic wrap, pressing wrap firmly to surface of guacamole (or it will turn color due to oxidation] and refrigerate up to 4 hours before serving.
[Name] Guacamole -Rancho De Chimayo Dip [AuthorId] 1538 [AuthorName] Duckie067 [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 1999-09-15T03:21:00Z [Description] Make and share this Guacamole -Rancho De Chimayo Dip recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/27/09/2tCyc3FTIODqN0DMulMU_73ECF5CD-17C3-4E0D-B4AD-F0926DD44013.jpeg" [RecipeCategory] Mexican [Keywords] ["Low Protein", "Low Cholesterol", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1/4", "1", "1", "1", "1/2", "1", "1", "1/4"] [RecipeIngredientParts] ["avocados", "green chili", "tomatoes", "green onions", "chives", "mayonnaise", "salt", "white pepper", "garlic clove", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 350.8 [FatContent] 30.4 [SaturatedFatContent] 4.4 [CholesterolContent] 0.6 [SodiumContent] 624.1 [CarbohydrateContent] 22.2 [FiberContent] 14.4 [SugarContent] 3.8 [ProteinContent] 5.0 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Peel and mash avocados. Next, add all ingredients. Cover the dip with plastic wrap until serving time. This will help keep the dip from turning funny colors. If the dip hasn't been eaten all, recover it with plastic until later use.
[Name] Half-Time Shredded Beef Sandwiches [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 1999-08-10T19:07:00Z [Description] Make and share this Half-Time Shredded Beef Sandwiches 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/27/10/picF5AHfu.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "3", "1", "1", "2", "1", "1/2", "2", "1", "12", NA] [RecipeIngredientParts] ["boneless beef chuck shoulder pot roast", "onion", "garlic cloves", "salt", "pepper", "water", "tomato paste", "brown sugar", "cornstarch"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 321.7 [FatContent] 8.5 [SaturatedFatContent] 3.1 [CholesterolContent] 117.3 [SodiumContent] 580.1 [CarbohydrateContent] 25.0 [FiberContent] 2.1 [SugarContent] 5.9 [ProteinContent] 36.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In Dutch oven, place beef, onion, garlic, salt and pepper. Combine water and tomato paste; pour over beef mixture. Bring to a boil; reduce heat to low. Cover tightly and simmer 1 3/4 to 2 hours or until beef is tender. Remove beef from cooking liquid; cool slightly. Meanwhile skim fat from cooking liquid, if necessary. Trim and discard excess fat from cooked beef. Shred beef with 2 forks. In Dutch oven, combine 2 cups cooking liquid, steak sauce, brown sugar and cornstarch mixture. Bring to a boil; cook and stir 1 to 2 minutes or until slightly thickened. Add shredded beef; mix well. Continue to cook until thoroughly heated, stirring occasionally. Place equal amounts of beef mixture on bottom half of each bun. Sprinkle with green onions and close with top half of bun. Serve with additional steak sauce, if desired. Makes 12 servings (serving size: 1 sandwich].
[Name] Ham and Cheese Puffs [AuthorId] 1654 [AuthorName] Paula Maguire [CookTime] PT3M [PrepTime] PT10M [TotalTime] PT13M [DatePublished] 1999-08-17T04:12:00Z [Description] Make and share this Ham and Cheese Puffs recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["High Protein", "High In...", "Broil/Grill", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "1", "1", "3/4", "1", "1", "1", NA] [RecipeIngredientParts] ["ham", "mustard", "horseradish", "mayonnaise", "onion", "baking powder", "cheese", "egg", "onion", "baking powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 200.0 [FatContent] 13.3 [SaturatedFatContent] 5.0 [CholesterolContent] 82.1 [SodiumContent] 1057.2 [CarbohydrateContent] 6.3 [FiberContent] 0.1 [SugarContent] 1.2 [ProteinContent] 13.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix the first six ingredients together and spread onto bread rounds. Mix the next four ingredients together; spread over the top of the ham mixture and place on a baking sheet. Preheat broiler; broil until cheese is melted (take caution as this will scorch quickly].
[Name] Baked Fish With Orange [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 1999-09-19T06:10:00Z [Description] Make and share this Baked Fish With Orange 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/27/12/picj8Xce8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/27/12/pichCgWXn.jpg"] [RecipeCategory] Fruit [Keywords] ["< 60 Mins", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2 -3", "6", "1", "4", "1", NA, NA] [RecipeIngredientParts] ["butter", "garlic cloves", "orange", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 379.0 [FatContent] 15.1 [SaturatedFatContent] 8.1 [CholesterolContent] 92.1 [SodiumContent] 478.0 [CarbohydrateContent] 36.5 [FiberContent] 2.8 [SugarContent] 5.9 [ProteinContent] 23.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt the butter in frying pan, add the crumbs, garlic and grated orange rind. Stir until crumbs have absorbed all the butter. Place fish portions in a buttered ovenproof dish, sprinkle with the breadcrumbs, then pour over the orange juice. Bake uncovered for 20-30 minutes in moderate oven.
[Name] Easiest Hamburger Soup [AuthorId] 1752 [AuthorName] Bob Ross [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 1999-08-19T05:06:00Z [Description] Make and share this Easiest Hamburger Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Clear Soup [Keywords] ["Steak", "Meat", "Canadian", "Low Cholesterol", "Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "3 -4", "1", "3 -4", "1/2", "1", "1", NA] [RecipeIngredientParts] ["hamburger", "onion", "potatoes", "celery", "carrots", "cabbage", "tomato juice"] [AggregatedRating] 5.0 [ReviewCount] 21.0 [Calories] 476.9 [FatContent] 13.5 [SaturatedFatContent] 5.1 [CholesterolContent] 76.1 [SodiumContent] 1616.0 [CarbohydrateContent] 60.5 [FiberContent] 10.1 [SugarContent] 20.6 [ProteinContent] 32.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brown hamburger and onion; drain off fat and add vegetables. Cook 5-10 minutes to soften vegetables. Add tomato juice and soup mix. Let simmer 1 hour.Season as desired.
[Name] Hard Apple Cider [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] PT2784H [PrepTime] PT0S [TotalTime] PT2784H [DatePublished] 1999-08-16T06:18:00Z [Description] Make and share this Hard Apple Cider recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Apple", "Fruit", "Weeknight"] [RecipeIngredientQuantities] ["4 1/2", "1/2 - 1", "1/2", "1", "1/4", "1/2", "2", "1"] [RecipeIngredientParts] ["sugar", "yeast energizer", "campden tablets", "all purpose wine yeast"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 306.2 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 14.2 [CarbohydrateContent] 76.7 [FiberContent] 0.6 [SugarContent] 72.8 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] 1 gallon [RecipeInstructions] crush and dissolve campden tablets in a cup of warm water and mix well with the FRESH apple juice in your primary fermenter. Let stand over-night. Mix in all other ingredients except yeast making sure everything is dissolved, then sprinkle yeast over top of juice and cover with plastic sheet and ferment 3 to 5 days. Rack (siphon] into secondary fermenter and attach air lock. Rack again in 3 weeks. When all fermentation is finished, rack into a clean vessel and add 2 oz of white sugar and gently stir well. (I usually put the sugar into a bit of water and dissolve it first by boiling it in the microwave] When sugar is well mixed, bottle and age 3 months. This will give you a crisp, carbonated hard cider. * the more sugar you add, the more alcohol you will get, but the longer it will take to ferment. I would recommend from 1/2 to 1 pound per gal/4.5 l and not more than 2 lbs.
[Name] Harvard Beets II [AuthorId] 1538 [AuthorName] Duckie067 [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 1999-09-19T06:25:00Z [Description] Make and share this Harvard Beets II recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "2", "3", "2", "1/4", "1", "1", "1", "1 1/4", "2"] [RecipeIngredientParts] ["shortening", "all-purpose flour", "boiling water", "brown sugar", "vinegar", "salt", "pepper", "mace", "powdered clove", "beets", "beets"] [AggregatedRating] nan [ReviewCount] nan [Calories] 133.5 [FatContent] 2.5 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 243.4 [CarbohydrateContent] 26.4 [FiberContent] 3.8 [SugarContent] 21.6 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Melt shortening on top of double boiler directly over heat. Add flour and let bubble for 3 minutes. Add boiling water slowly and stir until smooth. Add sugar, vinegar, seasonings, spices until blended well. Add beets and let it stand over the boiling water until the whole dish is very hot.
[Name] Harvest Bean Soup [AuthorId] 1562 [AuthorName] Libby1 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-20T19:37:00Z [Description] Make and share this Harvest Bean Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "4", "1", "1", "1/4", "2", "3 1/2", "2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["great northern bean", "ham", "sausage", "potato", "salt", "sage", "milk", "water", "carrots", "onion", "oregano", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 164.6 [FatContent] 4.3 [SaturatedFatContent] 2.3 [CholesterolContent] 21.2 [SodiumContent] 736.1 [CarbohydrateContent] 21.0 [FiberContent] 4.2 [SugarContent] 1.8 [ProteinContent] 11.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Rinse beans. In a Dutch oven combine beans and enough water to cover. Bring to boiling. Reduce heat and simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour, or cover beans with water and soak over- night. Drain off the water. Rinse and return the beans to the Dutch oven. Stir in the 3 1/2 cups water, the bite-size pieces of ham or sausage, chopped carrots, potato, onion, salt, oregano, sage and pepper. Bring to boiling. Reduce heat. Cover and simmer for 2 to 2 1/2 hours or till beans are tender, adding more water, if necessary. Stir the milk into the bean soup. Cook the soup until heated through, stirring occasionally. Season to taste with salt and pepper.
[Name] Hash Browns Casserole [AuthorId] 1550 [AuthorName] Linda Sundbye [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 1999-08-16T05:33:00Z [Description] Make and share this Hash Browns Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Potato", "Vegetable", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "2/3", "1/2", "1/2", "1/2", "2", "1", "1/2", "2"] [RecipeIngredientParts] ["plain hash browns", "cheddar cheese", "sour cream", "onion", "celery", "green bell pepper", "red bell pepper", "butter", "salt", "black pepper"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 1259.3 [FatContent] 81.4 [SaturatedFatContent] 34.9 [CholesterolContent] 125.2 [SodiumContent] 2381.1 [CarbohydrateContent] 107.5 [FiberContent] 8.9 [SugarContent] 9.0 [ProteinContent] 27.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sauté onion, bell peppers and celery in butter until soft. Mix all ingredients except corn flakes and spread into an oiled baking dish. Top with corn flakes. Bake 40 minutes at 350°F.
[Name] Hash Browns Casserole II [AuthorId] 1587 [AuthorName] rosasharn [CookTime] PT1H10M [PrepTime] PT10M [TotalTime] PT1H20M [DatePublished] 1999-08-21T11:24:00Z [Description] Make and share this Hash Browns Casserole II recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Potato", "Vegetable", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", NA, "3", "1/2", "1/4", "1 1/4", "1/2", "1 1/2", "3/4", "1/2", "8", "32", NA] [RecipeIngredientParts] ["onions", "all-purpose flour", "dry mustard", "salt", "skim milk", "nonfat chicken broth", "low-fat cheddar cheese", "lowfat swiss cheese", "pepper", "fat free sour cream", "frozen southern style hash brown potatoes", "paprika"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 216.4 [FatContent] 3.4 [SaturatedFatContent] 1.8 [CholesterolContent] 12.1 [SodiumContent] 361.9 [CarbohydrateContent] 32.4 [FiberContent] 2.2 [SugarContent] 3.6 [ProteinContent] 14.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Coat a medium saucepan with cooking spray; place over medium heat until hot. Add onion, and saute 3 minutes or until tender. Add flour, mustard, and salt; stir well, and cook an additional minute. Remove form heat; gradually add milk and broth, stir in with a wire whisk until blended. Cook over medium heat 5 minutes or until thickened, stirring constantly. Remove from heat; add cheeses an pepper, stirring until cheeses melt. Stir in sour cream. Combine cheese mixture and potatoes; stir well. Spoon into a 13 x 9 x 2\" baking dish coated with cooking spray. Sprinkle with paprika. Cover and bake at 350: for 35 minutes. Uncover and bake an additional 35 minutes.
[Name] Hawaiian Bread [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-10T06:52:00Z [Description] Make and share this Hawaiian Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Pineapple", "Tropical Fruits", "Fruit", "Hawaiian", "Bread Machine", "< 15 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "3", "2", "1/3", "1", "3", "1/4", "1", "2", "1", "1/4"] [RecipeIngredientParts] ["dry yeast", "flour", "dry milk", "coconut", "salt", "sugar", "cream cheese", "pineapple chunks"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 3257.5 [FatContent] 160.2 [SaturatedFatContent] 76.3 [CholesterolContent] 264.4 [SodiumContent] 3079.1 [CarbohydrateContent] 389.1 [FiberContent] 18.1 [SugarContent] 86.2 [ProteinContent] 65.7 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Place all ingredients in bread machine on sweet bread setting, using darker than normal crust setting. Dough will appear dry until the cream cheese and pineapple become well blended.
[Name] Hawaiian Fruit Dip [AuthorId] 68884 [AuthorName] newspapergal [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-17T04:04:00Z [Description] This is really flavorful; I have served with pineapple chunks, sliced apples & grapes. I make this with skim milk & low-fat sour cream. I added the food coloring in response to a previous reviewer saying it looked like just vanilla pudding.
[Name] Hawaiian Papaya Chutney [AuthorId] 1547 [AuthorName] Morton Design Graph [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-18T04:07:00Z [Description] Make and share this Hawaiian Papaya Chutney recipe from Food.com. [Images] character(0) [RecipeCategory] Chutneys [Keywords] ["Sauces", "Papaya", "Pineapple", "Tropical Fruits", "Fruit", "Hawaiian", "Free Of...", "< 15 Mins", "Canning"] [RecipeIngredientQuantities] ["2", "6", "3", "1", "2", "2", "4", "10 1/2", "1", "6", "1", "4"] [RecipeIngredientParts] ["papayas", "firm bananas", "brown sugar", "raisins", "white wine vinegar", "cloves", "salt", "pineapple", "allspice", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 6368.5 [FatContent] 80.6 [SaturatedFatContent] 7.1 [CholesterolContent] 0.0 [SodiumContent] 28730.7 [CarbohydrateContent] 1467.0 [FiberContent] 86.7 [SugarContent] 1186.4 [ProteinContent] 66.7 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Pare the papayas and cut into pieces. Simmer sugar and vinegar together for about 20 minutes to form a syrup. Add the salt and all other ingredients. Simmer in a heavy kettle, stirring constantly, for about 1 hour, or till papaya is soft and the mixture is as thick as jam. Seal in hot sterilized jars. Let stand for some days before using.
[Name] Baked French Toast [AuthorId] 1530 [AuthorName] Carole Reu [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-07T20:45:00Z [Description] Make and share this Baked French 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/27/22/picaaF2IF.jpg" [RecipeCategory] Breakfast [Keywords] ["European", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2/3", "1/4", "2", "1", "1", "1/2", "4"] [RecipeIngredientParts] ["low fat cottage cheese", "skim milk", "sugar", "egg", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 157.8 [FatContent] 3.2 [SaturatedFatContent] 1.1 [CholesterolContent] 56.2 [SodiumContent] 341.6 [CarbohydrateContent] 21.7 [FiberContent] 1.9 [SugarContent] 8.2 [ProteinContent] 11.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425. In a food processor or blender, whirl the cottage cheese, milk, sugar, egg, egg white, and vanilla for about 1 minute or until smooth. Transfer the mixture to a shallow dish, place the bread in it, and let stand for 10 minutes. Spray a baking sheet with cooking spray generously. Place it in the preheat oven for about 7 minutes. Remove the baking sheet from the oven, place the bread on it, and bake for 6 minutes. Turn the bread over and bake 5 to 6 minutes longer or until golden brown. Serve with no sugar added jam.
[Name] Healthy Pumpkin Pie [AuthorId] 1576 [AuthorName] Robb Dabbs [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-05T19:30:00Z [Description] I've been experimenting with recipes for a diabetic friend. This pie is delicious, sugar-free and cholesterol-free. I really can't tell the difference! Enjoy,Robb in Cleveland Healthy Pumpkin Pie [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Thanksgiving", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/2", "3", "1 3/4", "1/2", "3", "1 1/4", "1/2", "1/2", "1/2", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "salt", "skim milk", "pumpkin", "salt", "cinnamon", "ginger", "nutmeg", "allspice", "mace", "clove", "sugar substitute", "Egg Beaters egg substitute"] [AggregatedRating] nan [ReviewCount] nan [Calories] 395.1 [FatContent] 18.7 [SaturatedFatContent] 2.5 [CholesterolContent] 0.1 [SodiumContent] 587.6 [CarbohydrateContent] 52.9 [FiberContent] 1.8 [SugarContent] 23.2 [ProteinContent] 4.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 degrees F. Pastry: Mix flour and salt together in medium mixing bowl. Measure oil. Add milk to oil but do not stir. Add liquid all at once to flour mixture. Stir lightly with fork until well-mixed. Press dough into smooth ball. Roll between sheets of waxed paper and fit into pie plate, or press pastry into pie plate with fingers. Set aside. Filling: In large mixing bowl, blend pumpkin, salt, spices and sugar substitute until thoroughly combined. Add egg substitute and whisk together. Add evaporated milk in three increments, whisking thoroughly after each addition. Pour into prepared pie shell. Bake 15 minutes, then reduce temperature to 350 degrees F. Bake about 45 minutes longer, until metal knife inserted near center comes out clean.
[Name] Herbed Pecan Sauce [AuthorId] 1573 [AuthorName] benluc [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-11T05:04:00Z [Description] Make and share this Herbed Pecan Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Nuts", "Free Of...", "High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1 1/2", "1", "3", "1/8", "3/4"] [RecipeIngredientParts] ["parmesan cheese", "pecans", "fresh parsley", "dried basil", "garlic", "salt", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1389.4 [FatContent] 145.2 [SaturatedFatContent] 23.7 [CholesterolContent] 33.3 [SodiumContent] 808.8 [CarbohydrateContent] 10.5 [FiberContent] 4.8 [SugarContent] 2.0 [ProteinContent] 19.6 [RecipeServings] nan [RecipeYield] 1 1/2 cups [RecipeInstructions] Place cheese in food processor; process, using on/off motion, until finely chopped. Add spinach, pecans, parsley and basil, garlic, and salt; process until evenly chopped. With motor running, gradually add oil; process until mixture is smooth. Serve at room temperature or chilled; or spoon into saucepan and heat, stirring over low heat until hot. Notes: * fresh, firmly packed - washed and dried
[Name] Herbed Polenta [AuthorId] 1554 [AuthorName] Jacques Lorrain [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-05T20:15:00Z [Description] Make and share this Herbed Polenta recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "2", "3 1/4", "1", "1/3", NA] [RecipeIngredientParts] ["assorted fresh herb leaves", "water", "yellow cornmeal", "cayenne pepper"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 328.1 [FatContent] 24.5 [SaturatedFatContent] 6.8 [CholesterolContent] 27.1 [SodiumContent] 38.0 [CarbohydrateContent] 25.6 [FiberContent] 3.0 [SugarContent] 0.4 [ProteinContent] 3.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Bring small pot of water to boil. Add herbs and blanch 5 seconds. Drain. Refresh under cold water and drain. Place herbs and oil in blender and puree. Cover; chill. (Can be made 1 day ahead.] Bring water to boil in heavy medium saucepan over medium heat. Gradually whisk in cornmeal. Cook until thickened, stirring often, about 5 minutes. Add cream. Stir in 1/4 cup herb puree. Season polenta with salt and cayenne. Serves: 4 Source: Bon Appetit Serve With: meats, roasts
[Name] Homemade Mayonnaise II [AuthorId] 1545 [AuthorName] Nancy Van Ess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-10T04:42:00Z [Description] Variations: Aioli---add chopped garlic, Basil---chop basil and add, Cilantro---add chopped cilantro and fresh lime juice, Sun-dried Tomato---soak first in hot water; drain, chop and add, Tartar Sauce---add chopped pickle, onion and roasted red peppers, Thousand Island---make like Tartar Sauce but add catsup and hard cooked egg [Images] character(0) [RecipeCategory] European [Keywords] ["Very Low Carbs", "Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/4", "1/8", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["red wine vinegar", "white pepper", "salt", "Tabasco sauce", "Worcestershire sauce", "olive oil"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 2025.1 [FatContent] 225.2 [SaturatedFatContent] 32.0 [CholesterolContent] 332.0 [SodiumContent] 312.8 [CarbohydrateContent] 3.2 [FiberContent] 0.2 [SugarContent] 0.8 [ProteinContent] 5.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] (If you use a food processor, you will no doubt have the perfect mayonnaise--a mixing bowl takes more effort.] Place all ingredients, except the oil, in the food processor. Start the motor. SLOWLY, drip by drip, add the oil. Once an emulsion starts (it starts to thicken], you can add the oil more generously. Adjust seasonings--more salt, pepper, lemon. This will last 5-7 days in the refrigerator.
[Name] Honey Jam Bars [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 1999-09-06T04:40:00Z [Description] Make and share this Honey Jam Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/2", "1 1/2", "1", "1/4", "1/4", "1/4", "1", "1", "3/4"] [RecipeIngredientParts] ["shortening", "honey", "flour", "baking powder", "salt", "nutmeg", "allspice", "cinnamon", "egg"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 95.2 [FatContent] 3.7 [SaturatedFatContent] 0.9 [CholesterolContent] 7.0 [SodiumContent] 36.8 [CarbohydrateContent] 15.1 [FiberContent] 0.3 [SugarContent] 8.6 [ProteinContent] 0.9 [RecipeServings] 30.0 [RecipeYield] nan [RecipeInstructions] Cream shortening and honey well. Combine dry ingredients and mix into creamed mixture with egg. Grease a 8-inch square pan. place 1/2 batter in pan. Top with seedless raspberry jam or preserves. Cover with remaining batter. Bake in a 400°F oven about 30 to 35 minutes or until done. Cool completely and cut into bars.
[Name] Honey-Cheddar-Chutney Scones [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-17T05:48:00Z [Description] Make and share this Honey-Cheddar-Chutney Scones recipe from Food.com. [Images] character(0) [RecipeCategory] Scones [Keywords] ["Quick Breads", "Breads", "Savory", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "1", "1/4", "1/8", "3", "1/4", "1", "1/4", "1", "1 -2"] [RecipeIngredientParts] ["unbleached white flour", "baking powder", "baking soda", "salt", "butter", "low-fat small-curd cottage cheese", "mango chutney", "sharp cheddar cheese", "honey", "low-fat buttermilk"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 84.1 [FatContent] 4.6 [SaturatedFatContent] 2.9 [CholesterolContent] 12.6 [SodiumContent] 163.7 [CarbohydrateContent] 8.2 [FiberContent] 0.3 [SugarContent] 0.7 [ProteinContent] 2.5 [RecipeServings] 10.0 [RecipeYield] 10-12 scones [RecipeInstructions] Preheat oven to 425 degrees. Into large bowl, sift together 3/4 cup flour, baking powder, baking soda and salt. Sift mixture again. Add butter; mix just until crumbly. Add cottage cheese, chutney, Cheddar cheese, honey and 1 tablespoon buttermilk. Combine briefly, just to mix ingredients. If dough is too crumbly, add additional 1 tablespoon buttermilk. Knead only 5 times. (Dough should be soft and satiny.] Lightly flour board and roll out dough into 8- by 5-inch rectangle. Cut into rounds with 2-inch biscuit cutter, rerolling and cutting scraps. Place on oiled baking sheet. Bake 7 to 10 minutes, until just golden. Yields 10 to 12 scones. Recipe Source: St. Louis Post-Dispatch - 09-28-1998 By Mary Carroll Alan Hewitt The UK Recipe Archive recipes on-line in Mastercookand Mealmaster formats. http://recipes.reedsweb.net/
[Name] Hono Bread - Honokakor [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-01T12:13:00Z [Description] There are many variations of this bread which is often baked on the islands off the West Coast of Sweden. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Swedish", "Scandinavian", "European", "Healthy", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1/4", "3", "3", "3", "2", "8"] [RecipeIngredientParts] ["active compressed yeast", "butter", "margarine", "milk", "light corn syrup", "salt", "anise seed", "fennel", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 127.4 [FatContent] 3.0 [SaturatedFatContent] 1.7 [CholesterolContent] 7.9 [SodiumContent] 174.2 [CarbohydrateContent] 21.7 [FiberContent] 1.2 [SugarContent] 0.6 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] 8-10 bread rounds [RecipeInstructions] Crumble the yeast in a mixing bowl. In saucepan, melt the butter and then add the milk. Heat to 99M-0F/37M-0C or lukewarm. Dissolve the yeast in a little of the warm milk. Add the rest of the liquid, syrup, salt, aniseed, fennel, and rye flour to the yeast. Stir together and add the all-purpose flour. Work the dough until smooth and shiny. Cover and let rise for 20 - 30 minutes. Turn the dough out onto a floured surface and knead well. Divide into 8 - 10 sections and roll each section into a smooth ball. Cover and let rise under a baking cloth in a warm room for 25 - 30 minutes. Then, with a rolling pin, roll out large rounds of bread, about 10\" (27 cm] in diameter. Place bread on greased baking sheet and allow to rise for 5 minutes. Prick surface with a fork. Bake in the center of the oven for about 5 minutes. Cover and let cool.
[Name] Baked Ham With Walnut Peach Sauce [AuthorId] 1554 [AuthorName] Jacques Lorrain [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 1999-08-17T04:28:00Z [Description] Make and share this Baked Ham With Walnut Peach Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Nuts", "Free Of...", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1", "3/4", "3/4", "1", "2", "1/2", "1/4", "2"] [RecipeIngredientParts] ["ham", "low sodium chicken broth", "cornstarch", "brown sugar", "california walnut", "Dijon mustard", "fresh lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 132.4 [FatContent] 3.4 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 73.8 [CarbohydrateContent] 24.5 [FiberContent] 0.9 [SugarContent] 15.3 [ProteinContent] 1.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325°F. Put the ham in a shallow baking pan. With a sharp knife, score the ham in a diamond design. Add 1 cup of water to the bottom of the pan. Cover pan securely with foil and bake for 1 hour. Uncover the ham and brush with 1/2 cup of peach preserves. Bake uncovered, 30 minutes longer, basting occasionally. Meanwhile make the sauce: In a medium saucepan, combine the nectar, chicken broth and cornstarch and stir until smooth. Add remaining 1/2 cup peach preserves and the brown sugar and bring to a boil, whisking occasionally. Simmer the sauce until thickened. Add the walnuts and peaches and simmer 1 minute longer. Whisk in the mustard, lemon juice and salt and pepper to taste. Serve the ham sliced with the sauce on the side. From Gourmet, March 1999.
[Name] Jaegerschnitzel [AuthorId] 1662 [AuthorName] Anne Edgell [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 1999-08-14T06:46:00Z [Description] Make and share this Jaegerschnitzel recipe from Food.com. [Images] character(0) [RecipeCategory] Veal [Keywords] ["Meat", "German", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", NA, "1/2", NA, "2", "4", "8", "1", "1/2", "1/2", "1", "1", "1", "1/2", "1", "2"] [RecipeIngredientParts] ["eggs", "bacon", "onions", "mushrooms", "tomato paste", "water", "dry red wine", "dried thyme", "salt", "pepper", "paprika", "parsley", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 382.2 [FatContent] 18.6 [SaturatedFatContent] 7.0 [CholesterolContent] 198.8 [SodiumContent] 427.4 [CarbohydrateContent] 16.4 [FiberContent] 2.0 [SugarContent] 4.2 [ProteinContent] 31.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preparation of meat: pound cutlets and rub in salt and pepper.", "Let stand for about 10 minutes.", "Dip the cutlets in beaten egg and then in crumbs.", "Brown in a small amount of oil over a low heat for about 10 minutes on each side. Preparation of gravy Whilemeat is browning, saute bacon and onions until golden brown.", "Add tomato paste and mushrooms, and saute over a low heat. Add wine, water and seasonings; let simmer for about 5 minutes.", "Stir in the sour cream.", "Pour over Schnitzel." ]
[Name] Joans Easy Broccoli Soup [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-12T06:41:00Z [Description] Make and share this Joans Easy Broccoli Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Very Low Carbs", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1 -2", "1", NA, "1/4", "2"] [RecipeIngredientParts] ["fresh broccoli florets", "onion", "garlic", "canned chicken broth", "water", "fresh dill", "basil", "tiny pasta"] [AggregatedRating] nan [ReviewCount] nan [Calories] 433.5 [FatContent] 13.3 [SaturatedFatContent] 3.9 [CholesterolContent] 12.2 [SodiumContent] 7623.1 [CarbohydrateContent] 19.8 [FiberContent] 0.3 [SugarContent] 5.1 [ProteinContent] 59.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Rinse florets and cover with water Add chopped onion. Cook uncovered until broccoli is tender. Drain and reserve cooking water. Remove florets/onion to a large cooking pot. Add enough stock to cover. Or don't drain vegetables and use broccoli water and add some chicken bouillon if desired.. With a hand blender, finely chop broccoli but not puree. Heat well, season to taste. Add the cream if desired. If extra thickening is desired add pasta. Serves 8 to 10 Garnish soup bowls with dabs of sour cream or a sprinkle of fresh herbs. * Note: You can use more or less stock/water making the soup thicker or thinner as desired.
[Name] Ken's Hamburgers [AuthorId] 1575 [AuthorName] lindaWWJD [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 1999-08-25T05:21:00Z [Description] Make and share this Ken's Hamburgers 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/27/34/picgsfaLB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/27/34/picaPkIS9.jpg"] [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "High Protein", "Kid Friendly", "High In...", "Broil/Grill", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/3", "1 1/2", "1/4"] [RecipeIngredientParts] ["lean ground beef", "barbecue sauce"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 273.2 [FatContent] 15.2 [SaturatedFatContent] 6.2 [CholesterolContent] 98.2 [SodiumContent] 164.0 [CarbohydrateContent] 1.4 [FiberContent] 0.1 [SugarContent] 0.5 [ProteinContent] 30.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Allow 1/3 lb. lean ground beef per burger. To each burger, add 1 1/2 teaspoons barbeque sauce and 1/4 teaspoon dehydrated minced onion. Cook on broiler, turning about every 4 minutes. Also great on the grill. Serve with more barbeque sauce, not catsup.
[Name] Kfc Fried Chicken [AuthorId] 1663 [AuthorName] WSBLANK [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 1999-08-19T05:09:00Z [Description] Notes: MSG stands for MonosodiumGlutamate. It is a spice, found in your grocery store. It can be sold as MSG or under the brand name "Accent". Some people are extremely allergic to MSG, over 98% of the population is not. It serves to make flavors stronger, and almost pop right out at you. This recipe used to call for Fines herbs, but most people have difficulty in obtaining them. Fines herbs used to be used more frequently many years ago. Fines herbs was a poultry seasoning. Since so many people have difficultly in obtaining the herb, it has been removed from the recipe. If you can access Fines herbs add 2 teaspoons to the flour mixture. [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "3", "1", "1", "2", "2", "2", "1/2", "1"] [RecipeIngredientParts] ["broiler-fryer chicken", "water", "salt", "msg", "onion powder", "dry instant chicken broth", "seasoning salt", "black pepper", "flour"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 408.7 [FatContent] 23.3 [SaturatedFatContent] 6.7 [CholesterolContent] 115.0 [SodiumContent] 1274.7 [CarbohydrateContent] 16.6 [FiberContent] 0.7 [SugarContent] 0.1 [ProteinContent] 30.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Cover chicken with mixture of water and salt. Chill in bowl for least 1 hour.", "Combine herbs, onion powder, seasoned salt, instant chicken broth, and pepper in a blender and mix well.", "Place this mixture in a bowl.", "Add the flour to this bowl.", "Mix flour and seasonings well.", "Remove chicken from water, and dip it into the flour mixture coat well.", "Place coated pieces on a plate for 5 minutes.", "Pressure cook 10 psi 10 minutes Note: Find the Fines Herbs if you can.", "It makes a great deal of difference. Steve." ]
[Name] KFC Pecan Pie [AuthorId] 1552 [AuthorName] Ron Joyce Ripple S [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 1999-08-26T19:07:00Z [Description] Make and share this KFC Pecan Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1", "1", "1/3", "1", "4", "2", "2/3", "1"] [RecipeIngredientParts] ["eggs", "dark corn syrup", "salt", "sugar", "lemon juice", "vinegar", "butter", "vanilla", "pecan halves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 548.5 [FatContent] 28.9 [SaturatedFatContent] 9.1 [CholesterolContent] 161.3 [SodiumContent] 367.8 [CarbohydrateContent] 69.4 [FiberContent] 2.2 [SugarContent] 26.7 [ProteinContent] 7.1 [RecipeServings] nan [RecipeYield] 1 9-inch pie [RecipeInstructions] Preheat oven to 325°-350°F. Mix together the first seven ingredients. Stir in pecan halves. Pour the mixture into an unbaked pie shell Bake 35-40 minutes.
[Name] Balkan Spaghetti [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-05T19:59:00Z [Description] Make and share this Balkan Spaghetti recipe from Food.com. [Images] character(0) [RecipeCategory] Spaghetti [Keywords] ["European", "Low Protein", "Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "3", "3", "1", "2 1/2", "2", "3", NA] [RecipeIngredientParts] ["spaghetti", "buckwheat noodle", "olive oil", "tomato paste", "butter", "water", "garlic"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 1966.0 [FatContent] 111.7 [SaturatedFatContent] 27.1 [CholesterolContent] 76.0 [SodiumContent] 695.3 [CarbohydrateContent] 198.7 [FiberContent] 9.5 [SugarContent] 28.4 [ProteinContent] 44.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Cook spaghetti until al dente. Return the spaghetti to the still-hot saucepan and toss it, with two forks, with a tablespoonful of butter. See that every strand of spaghetti is coated with the butter. In a small pan, heat the oil and fry the chopped garlic in it for a minute or two, then add the tomato paste, and season with salt and a good grate of black pepper. Take the pan off the heat, add the yogurt and pour the mixture over the spaghetti.

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