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[Name] Spiced Lemonade [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-12-04T13:08:00Z [Description] Make and share this Spiced Lemonade recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Fruit", "Kid Friendly", "Winter", "Christmas", "Thanksgiving", "< 15 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4 -7", "1", "2", "3 1/4", "1/3", "1"] [RecipeIngredientParts] ["cloves", "cinnamon stick", "cranberry juice", "water", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 105.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 4.0 [CarbohydrateContent] 27.0 [FiberContent] 0.0 [SugarContent] 25.5 [ProteinContent] 0.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix spices, cranberry juice, and water in saucepan; bring to a rolling boil. Cover, remove from heat, and let stand about 3 minutes. Strain and discard spices. Add sugar and stir until dissolved. Add lemonade; mix well. Reheat, and serve hot. Garnish each serving with half an orange slice and a sprig of mint or a green cherry.
[Name] Teething Biscuits [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-12-04T13:08:00Z [Description] Make and share this Teething Biscuits recipe from Food.com. [Images] character(0) [RecipeCategory] Healthy [Keywords] ["Kid Friendly", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "2 1/4"] [RecipeIngredientParts] ["sugar", "eggs", "vanilla", "flour"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 54.4 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 11.8 [SodiumContent] 4.1 [CarbohydrateContent] 11.6 [FiberContent] 0.2 [SugarContent] 5.6 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] Beat eggs in medium size bowl until frothy. Add sugar, vanilla, and flour; mix together. Roll 1/4 inch thick cut into rings and sticks; place onto greased cookie sheet. Let stand uncovered overnight to dry. Next morning bake in 325 oven for about 30 minutes or until hard and dry. Cool thoroughly before storing.
[Name] Olive Garden Salad Dressing [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-04T13:08:00Z [Description] Make and share this Olive Garden Salad Dressing recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/22/0/picvwmt1N.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/22/0/picKVRdzl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/22/0/pic3TCE8O.jpg"] [RecipeCategory] Salad Dressings [Keywords] ["< 15 Mins", "For Large Groups", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/3", "1", "2", "2", "2", "1/4", "1/2", "1/2", "1"] [RecipeIngredientParts] ["mayonnaise", "white vinegar", "corn syrup", "parmesan cheese", "romano cheese", "parsley flakes", "lemon juice"] [AggregatedRating] 4.5 [ReviewCount] 76.0 [Calories] 16.9 [FatContent] 0.7 [SaturatedFatContent] 0.3 [CholesterolContent] 1.3 [SodiumContent] 19.1 [CarbohydrateContent] 2.1 [FiberContent] 0.0 [SugarContent] 0.7 [ProteinContent] 0.5 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar.
[Name] Grilled Cajun Potato Wedges [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2001-12-04T13:08:00Z [Description] Make and share this Grilled Cajun Potato Wedges recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Cajun", "Low Protein", "Low Cholesterol", "Healthy", "Spicy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1/4", "2", "1", "1", "1/2", "1/2", "1/4", "1/8", "2"] [RecipeIngredientParts] ["russet potatoes", "olive oil", "garlic", "salt", "paprika", "dried thyme leaves", "dried oregano leaves", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 225.0 [FatContent] 9.2 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 399.2 [CarbohydrateContent] 33.0 [FiberContent] 4.3 [SugarContent] 1.5 [ProteinContent] 3.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Prepare barbecue grill for direct cooking. Preheat oven to 425°F degrees. Cut potatoes in half lengthwise; then cut each half lengthwise into 4 wedges. Place potatoes in large bowl. Add oil and garlic; toss to coat well. Combine salt, paprika, thyme, oregano, black pepper and ground red pepper in small bowl. Sprinkle over potatoes; toss to coat well. Place potato wedges in single layer in shallow roasting pan. (Reserve remaining oil mixture.] Bake 20 minutes. Meanwhile, cover mesquite chips with cold water; soak 20 minutes. Drain mesquite chips; sprinkle over coals. Place potato wedges on their sides on grid. Grill potato wedges, on covered grill, over medium coals 15 to 20 minutes or until potatoes are browned and fork-tender, brushing with reserved oil mixture halfway through grilling time and turning once with tongs.
[Name] Mushroom Pasta Scampi [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-12-04T13:08:00Z [Description] Make and share this Mushroom Pasta Scampi recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/22/2/piccdbmeo.jpg" [RecipeCategory] European [Keywords] ["Healthy", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["8", "2", "1", "1", "1", "10", "1/4", "1/4"] [RecipeIngredientParts] ["linguine", "olive oil", "fresh mushrooms", "garlic", "large shrimp", "fresh spinach", "parmesan cheese", "crushed red pepper flakes"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 464.9 [FatContent] 12.1 [SaturatedFatContent] 2.6 [CholesterolContent] 178.3 [SodiumContent] 334.6 [CarbohydrateContent] 51.1 [FiberContent] 4.7 [SugarContent] 3.3 [ProteinContent] 38.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook linguine according to package directions. Drain, reserving 1/2 cup pasta water; set aside. Meanwhile, heat olive oil in large skillet. Add mushrooms and garlic; cook and stir about 5 minutes or until tender and mushroom liquid is almost evaporated. Add shrimp; cover and cook about 5 minutes or until shrimp is almost cooked through. Stir in spinach and reserved 1/2 cup pasta water. Cover and cook about 1 minute or until spinach is wilted. Place pasta in serving bowl; stir in mushroom and shrimp mixtures, Parmesan cheese and red pepper. Toss to combine. Season with salt, if desired.
[Name] Sweet Potato (or Pumpkin) Pie [AuthorId] 23019 [AuthorName] Rhonda [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-12-04T13:08:00Z [Description] You can use either sweet potato or pumpkin for this recipe. I always tell my children it's pumpkin and they love to eat it with whip cream on top. We usually make several of these during the holiday season starting with Thanksgiving. Pies will also freeze well if you would like to make several in advance. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Kid Friendly", "Winter", "Christmas", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "3/4", "1/2", "2", "1", "1/2", "1/2", "1 2/3"] [RecipeIngredientParts] ["eggs", "sweet potatoes", "sugar", "salt", "cinnamon", "ginger", "clove", "evaporated milk"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 766.4 [FatContent] 21.1 [SaturatedFatContent] 11.3 [CholesterolContent] 272.5 [SodiumContent] 949.4 [CarbohydrateContent] 124.8 [FiberContent] 4.8 [SugarContent] 80.9 [ProteinContent] 22.8 [RecipeServings] nan [RecipeYield] 2 pies [RecipeInstructions] Heat oven to 425 degrees. Beat eggs lightly. Then beat in remaining ingredients. Pour into pie shells. Bake 15 minutes, then reduce oven temperature to 350 degrees. Bake for 45 minutes longer or until knife inserted in the middle comes out clean.
[Name] Apple Cider Vinegar Marinade for Chicken Barbaja W. [AuthorId] 14987 [AuthorName] barbaja w. [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-12-04T13:08:00Z [Description] Apple cider vinegar marinade for chicken is an easy way to make chicken tender even if the bird is tough. My grandma also used on game,pork or beef to make it tender and moist. [Images] character(0) [RecipeCategory] Apple [Keywords] ["Fruit", "German", "European", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "1/2", "1/2", NA] [RecipeIngredientParts] ["cold water", "salt", "apple cider vinegar", "artificial sweetener"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 12.6 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 28296.3 [CarbohydrateContent] 0.6 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 0.0 [RecipeServings] 2.0 [RecipeYield] 1 bird [RecipeInstructions] Remove chicken from package (or if living in a country where chicken is really fresh, remove feathers, entrails (do not crush any bits] head, feet and wingtips and tail]. In a large bowl or clean sink put the chicken or cut up pieces of meat then pour on cold water until covered then add 1/2 cup of table salt or use less and 1/2 cup of apple cider vinegar. Move the chicken around gently in this mixture for 10 to 15 minutes. Less time is ok if you see that the skin hangs loose on the meat. You can add sugar or brown sugar, molasses, honey, karo syrup, pancake syrup or artificial sweetner to the soak, but that and the salt are a matter of taste. Rinse gently with more clean cold water. Now you are ready to cook stovetop, oven, crock pot, campfire or whatever. Even an old elderly bird will usually be tenderized. My grandma also used this on game to make it tender and moist. Remember to use a sink cleanser that contains bleach on the sink, because chicken is a funny meat. You need to be careful with utensils after they were touched by any raw meat. I mention the clean up, because when I was a new cook I did not know.
[Name] Strawberry Granita [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] nan [PrepTime] PT24H [TotalTime] PT24H [DatePublished] 2001-12-04T13:08:00Z [Description] Make and share this Strawberry Granita recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Strawberry", "Berries", "Fruit", "Weeknight", "Small Appliance"] [RecipeIngredientQuantities] ["4", "1 1/3", "3/4", "2", "3", NA] [RecipeIngredientParts] ["strawberries", "caster sugar", "lemon juice", "strawberries", "mint sprig"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 130.7 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.1 [CarbohydrateContent] 33.3 [FiberContent] 2.1 [SugarContent] 29.9 [ProteinContent] 0.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Puree the strawberries in a food processor or blender until smooth. Pour puree into a large bowl and add the wine, lemon and sugar. Stir the mix until the sugar has dissolved. Pour mix into a 24cm square metal tin. Freeze for 2 hours, until partially set, whisk twice during this time. Return to freezer, uncovered, until completely set, 3 hours at least. Scrape a fork over the surface of the granita to make icy flakes. Once all the mix has been flaked, cover it with foil and return to the freezer until you wish to serve it. Serve in decorative glasses and garnish with strawberry and a mint leaf.
[Name] Pineapple Bread Pudding [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-12-04T13:08:00Z [Description] I came up with this to satisfy my daughter Nomi's pineapple sweet tooth, and also to get rid of some stale bread. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/22/6/picZg6xwe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/22/6/picIXATue.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/22/6/picxMsVov.jpg"] [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Kid Friendly", "Kosher", "Potluck", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["7", "1", "1", "4", "2", "1/2", "6"] [RecipeIngredientParts] ["unsweetened pineapple", "light brown sugar", "eggs", "fresh lemon juice", "fresh nutmeg", "unsalted butter"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 313.4 [FatContent] 12.3 [SaturatedFatContent] 6.5 [CholesterolContent] 128.7 [SodiumContent] 176.8 [CarbohydrateContent] 47.7 [FiberContent] 2.8 [SugarContent] 34.9 [ProteinContent] 6.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325 and grease a 2-quart soufflé dish. In a large bowl, combine bread and pineapple and place in soufflé dish. Using the same bowl, mix together brown sugar, eggs, lemon juice, nutmeg and butter, and pour over bread mixture. Bake until puffed and golden, about 40 minutes.
[Name] Pumpkin Cheesecake [AuthorId] 23019 [AuthorName] Rhonda [CookTime] PT55M [PrepTime] PT30M [TotalTime] PT1H25M [DatePublished] 2001-12-04T13:08:00Z [Description] Don't let the length of this recipe scare you away. This is delicious. My family expects this cheesecake around the holidays. They get disappointed if I do not make this and start asking. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Christmas", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "1/2", "2", "2", "1/4", "3/4", "3/4", "3", "1 1/2", "1/2", "1/2", "1/4", "3", "1/4", "2", "1", "1", "2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["graham cracker crumbs", "pecans", "sugar", "brown sugar", "butter", "margarine", "sugar", "canned pumpkin", "ground cinnamon", "ground mace", "ground ginger", "salt", "cream cheese", "sugar", "sugar", "egg", "cornstarch", "vanilla extract"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 4658.5 [FatContent] 350.6 [SaturatedFatContent] 175.1 [CholesterolContent] 1735.5 [SodiumContent] 4028.6 [CarbohydrateContent] 334.2 [FiberContent] 14.7 [SugarContent] 275.9 [ProteinContent] 68.8 [RecipeServings] nan [RecipeYield] 1 nine inch cheesecake [RecipeInstructions] Combine first 5 ingredients, mix well. Firmly press mixture into a 9 inch springform pan. Combine 3/4 cup sugar, pumpkin, 3 egg yolks, spices and salt in a medium bowl; mix well and set aside. Beat cream cheese with an electric mixer until light and fluffy. Gradually add 1/4 cup plus 2 tablespoons sugar, mixing well. Add egg, egg yolk, and whipping cream, beating well. Add cornstarch and flavorings; beat until smooth. Add pumpkin mixture; mix well. Pour into prepared pan. Bake at 350 degrees for 50-55 minutes. (center may be soft but will firm when chilled] Let cool on a wire rack; chill thoroughly. Garnish with whipped cream, if desired.
[Name] Cinnamon Squares [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-12-04T13:08:00Z [Description] Simple, yummy bar cookies filled with cinnamon-goodness! The heavenly scent they create while baking is a tantalizing prelude to their delicious taste! [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1", "2", "1 1/2", "1", "1 1/2"] [RecipeIngredientParts] ["butter", "margarine", "sugar", "egg", "all-purpose flour", "cinnamon", "salt"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 79.6 [FatContent] 4.3 [SaturatedFatContent] 1.6 [CholesterolContent] 9.0 [SodiumContent] 95.6 [CarbohydrateContent] 9.4 [FiberContent] 0.7 [SugarContent] 4.4 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 48 squares [RecipeInstructions] Preheat oven to 325 degrees. Grease and flour a 15 1/2 x 10 1/2 x 1-inch pan. Cream the butter, margarine, and sugar. Add the egg yolk and dry ingredients. Press the batter into prepared pan. Beat the egg white until foamy and spread sparingly over batter. Press on the nuts. Bake at 325 degrees for 30 minutes. Cut into squares.
[Name] Chocolate Snowflake Cookies (Chocolate Crinkles / Crackles) [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT2H [TotalTime] PT2H15M [DatePublished] 2001-12-04T13:08:00Z [Description] Make and share this Chocolate Snowflake Cookies (Chocolate Crinkles / Crackles) recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/22/9/picqiiTbR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/22/9/FBtr5gSrQH66CmEbgFDx_IMG_0310.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/22/9/FBtr5gSrQH66CmEbgFDx_IMG_0310.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/15229/rYpxW53LQ1SSJ7Lta824_IMG_1395.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/22/9/picvqeeJF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/22/9/pic3iVEn4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/22/9/picadI3cD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/22/9/picADUdii.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/22/9/picpHF9gU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/22/9/picU3VhXP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/22/9/picpJWEz0.jpg"] [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "Kid Friendly", "Kosher", "Winter", "Christmas", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "4", "4", "2", "2", "2", "1/2", "3/4"] [RecipeIngredientParts] ["sugar", "eggs", "vanilla extract", "all-purpose flour", "baking powder", "salt", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 72.0 [Calories] 48.5 [FatContent] 2.0 [SaturatedFatContent] 0.6 [CholesterolContent] 7.8 [SodiumContent] 23.0 [CarbohydrateContent] 7.5 [FiberContent] 0.3 [SugarContent] 5.1 [ProteinContent] 0.7 [RecipeServings] 96.0 [RecipeYield] 8 dozen [RecipeInstructions] Combine sugar, oil, and melted chocolate in a large mixing bowl; beat at medium speed of an electric mixer until blended. Add eggs and vanilla, mixing well. Combine flour, baking powder and salt in a medium bowl. Add about one-fourth of dry mixture at a time to chocolate mixture, mixing after each addition. Cover and let chill at least 2 hours. Shape dough into 1-inch balls, and roll in powdered sugar. Place cookies 2 inches apart on lightly greased cookie sheets. Bake at 350 degrees F. for 10 to 12 minutes. Cool on wire racks.
[Name] Coconut Pie [AuthorId] 23019 [AuthorName] Rhonda [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-12-04T13:08:00Z [Description] This recipe is one from my mother's cookbook. Everybody loves it. The lemon flavoring gives it a different twist. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Coconut", "Fruit", "Nuts", "Christmas", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "3", "1", "4", "2", "2 -3", "1", "1/4 - 1/2"] [RecipeIngredientParts] ["sugar", "evaporated milk", "salt", "eggs", "cornstarch", "coconut", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 1467.8 [FatContent] 77.4 [SaturatedFatContent] 48.7 [CholesterolContent] 355.1 [SodiumContent] 610.5 [CarbohydrateContent] 174.3 [FiberContent] 9.3 [SugarContent] 137.9 [ProteinContent] 29.6 [RecipeServings] nan [RecipeYield] 3 pies [RecipeInstructions] "Preheat oven to 350 degrees. Mix the dry ingredients together first - sugar, salt, constarch - stir well. Pour the evaporated milk into the dry ingredients and then add eggs and lemon flavoring. Mix well. Melt the margarine and then pour into the mixture and stir. Then add coconut and stir. Pour into unbaked pie shells and bake for 30 minutes or until set."
[Name] Lyonnaise Potatoes [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-12-04T13:08:00Z [Description] Make and share this Lyonnaise Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Winter", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["6", "2", "2", "1/2", "2", NA, NA] [RecipeIngredientParts] ["new potatoes", "butter", "onion", "butter", "beef drippings", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 366.7 [FatContent] 18.6 [SaturatedFatContent] 8.2 [CholesterolContent] 30.5 [SodiumContent] 97.7 [CarbohydrateContent] 46.6 [FiberContent] 5.9 [SugarContent] 2.9 [ProteinContent] 5.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] while the potatoes are still hot, peel and slice evenly and thinly. Saute to an even brown in a heavy skillet in the butter and oil. Meanwhile, saute the onions in butter in another pan until golden. Mix onions and potatoes together gently, season to taste and sprinkle with parsley.
[Name] Lemon Chicken and Vegetables [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-12-04T13:08:00Z [Description] Make and share this Lemon Chicken and Vegetables recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["8", "1", "1", "1", "1", "1/2", "1/3", "2", "2", "3", "2", "1/4", "1/4"] [RecipeIngredientParts] ["spaghetti", "boneless skinless chicken breast", "green bell pepper", "red bell pepper", "fresh parsley", "dry white wine", "fresh lemon", "olive oil", "garlic", "lemons, rind of", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 222.9 [FatContent] 4.7 [SaturatedFatContent] 0.8 [CholesterolContent] 32.9 [SodiumContent] 117.4 [CarbohydrateContent] 25.3 [FiberContent] 2.2 [SugarContent] 2.4 [ProteinContent] 17.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook pasta according to package directions, omitting salt. Drain; set aside. Prepare coals for grilling. To prevent sticking, spray grid with nonstick cooking spray. Place chicken, peppers and squash on grill 5 to 6 inches from medium-hot coals. Grill 10 to 12 minutes or until chicken is no longer pink in center and vegetables are soft to the touch. Remove from grill. Cool slightly; cut into 1/2-inch pieces. Combine parsley, wine, lemon juice, oil, garlic, lemon peel, salt and pepper in medium bowl. Toss cooked chicken and vegetables with% cup sauce. Toss pasta with remaining sauce. Place chicken and vegetables over pasta; serve.
[Name] Antipasto Salad [AuthorId] 21705 [AuthorName] mysticalmagical [CookTime] nan [PrepTime] PT3H [TotalTime] PT3H [DatePublished] 2001-12-04T13:08:00Z [Description] Make and share this Antipasto Salad recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["Summer", "Weeknight", "No Cook", "Refrigerator", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "3", "1", "1", "1/8", "1", "6", "1/4", "2", "4", "10", "1/2"] [RecipeIngredientParts] ["red wine vinegar", "garlic", "dried basil", "red pepper flakes", "salt", "macaroni", "parmesan cheese", "broccoli florets", "cherry tomatoes", "mozzarella cheese"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 418.8 [FatContent] 30.2 [SaturatedFatContent] 7.2 [CholesterolContent] 30.6 [SodiumContent] 828.7 [CarbohydrateContent] 24.3 [FiberContent] 1.3 [SugarContent] 1.6 [ProteinContent] 12.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook pasta in a pot of boiling salted water until al dente. Drain. In large bowl, stir together oil, vinegar, garlic, basil, and salt and pepper. Toss with warm macaroni to coat well. Toss with Parmesan. Cover, and refrigerate 2 to 3 hours. Add broccoli, pepperoni, and tomatoes; toss well. Sprinkle with mozzarella cheese, and serve.
[Name] Lamb and Eggplant (Aubergine) [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT2H [PrepTime] PT25M [TotalTime] PT2H25M [DatePublished] 2001-12-04T13:08:00Z [Description] This recipe is from, believe it or not, Elsie the Cow in her 1952 cookbook. Elsie says "This dish comes out of the East, probably Syria." [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lamb/Sheep", "Rice", "Vegetable", "Meat", "Southwest Asia (middle East]", "Asian", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "3", "1", "1", "1", NA, "1", "1", "1"] [RecipeIngredientParts] ["eggplant", "lamb shoulder", "butter", "onion", "marjoram", "dried thyme", "rice", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 519.4 [FatContent] 30.6 [SaturatedFatContent] 14.3 [CholesterolContent] 97.0 [SodiumContent] 329.5 [CarbohydrateContent] 36.1 [FiberContent] 4.7 [SugarContent] 4.7 [ProteinContent] 24.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Peel and cube the eggplant, soak in salted water for 15 minutes, rinse and drain well.", "Cut lamb into 1-inch squares and saute in butter until brown on all sides.", "Place in a casserole.", "Fry onion in the skillet until golden brown.", "Add onion and eggplant, seasonings and consomme to the casserole.", "Brown raw rice in a dry skillet and blend with canned tomatoes and their juice.", "Pour over the contents of the casserole.", "Bake in a preheated 350F oven until lamb is tender, about 90 minutes." ]
[Name] Mustard and Yogurt Potato Salad [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-12-04T13:08:00Z [Description] Make and share this Mustard and Yogurt Potato Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "< 30 Mins"] [RecipeIngredientQuantities] ["900", "1", "3", "4", "1/4", "2", "1", "1", "1/2", NA, NA, NA, NA] [RecipeIngredientParts] ["new potatoes", "of fresh mint", "fresh parsley", "eggs", "grainy mustard", "plain low-fat yogurt", "sour cream", "light mayonnaise", "salt", "fresh ground pepper", "mint"] [AggregatedRating] nan [ReviewCount] nan [Calories] 560.5 [FatContent] 32.2 [SaturatedFatContent] 12.0 [CholesterolContent] 251.0 [SodiumContent] 481.9 [CarbohydrateContent] 51.2 [FiberContent] 5.6 [SugarContent] 8.1 [ProteinContent] 18.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Boil potatoes until tender. Drain and allow to cool. On a large platter arrange potatoes, mint, parsley, egg and pumpkin seeds. Dressing-----------------. In a bowl, mix together the mustard, yogurt, sour cream and mayonnaise. Season well with salt and freshly ground pepper. Pour dressing over the potatoes and gently combine using salad spoons. Garnish with fresh mint leaves, and extra pumpkin seeds.
[Name] Zucchini Parmesan With Lemon [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-12-04T13:08:00Z [Description] Make and share this Zucchini Parmesan With Lemon recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Southwestern U.S.", "European", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "1/4"] [RecipeIngredientParts] ["zucchini", "olive oil", "lemon, rind of", "parmesan cheese", "black pepper"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 28.9 [FatContent] 1.1 [SaturatedFatContent] 0.3 [CholesterolContent] 1.1 [SodiumContent] 30.5 [CarbohydrateContent] 3.9 [FiberContent] 1.3 [SugarContent] 2.0 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut zucchini in half crosswise, then cut each half into 4 lengthwise sticks. Heat oil in a heavy nonstick skillet over medium high heat. Sauté zucchini and lemon peel about 3 minutes, stirring frequently, until zucchini is lightly browned. Mix in Parmesan cheese and pepper to taste.
[Name] Pebbles by the Beach Salad [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-12-04T13:08:00Z [Description] Make and share this Pebbles by the Beach Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Soy/Tofu [Keywords] ["Beans", "Vegetable", "Tex Mex", "Southwestern U.S.", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Winter", "Thanksgiving", "Ramadan", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "2", "2", "1"] [RecipeIngredientParts] ["string beans", "potato", "spring onion", "soybeans", "black-eyed peas", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 119.7 [FatContent] 6.1 [SaturatedFatContent] 0.9 [CholesterolContent] 2.1 [SodiumContent] 201.2 [CarbohydrateContent] 15.2 [FiberContent] 2.9 [SugarContent] 3.5 [ProteinContent] 3.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Take a big salad bowl. Mix all the ingredients. Add the dressing, lemon juice, black pepper powder and toss to mix. Let stand for 15 minutes. Serve warm or cold with juices of your choice.
[Name] Barbecue Sauce [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1M [PrepTime] PT10M [TotalTime] PT11M [DatePublished] 2001-12-04T13:08:00Z [Description] Make and share this Barbecue Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Tex Mex", "Southwestern U.S.", "Canadian", "Kid Friendly", "Potluck", "< 15 Mins", "For Large Groups", "No Cook", "Refrigerator", "Beginner Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "8", "1/2", "2", "1", "1", "2", "1", "1", "1", "2", "1/3", "1/2", NA, "1"] [RecipeIngredientParts] ["no-added-salt tomato paste", "water", "cider vinegar", "low-sodium worcestershire sauce", "dry mustard", "chili powder", "sugar", "onion powder", "garlic powder", "mayonnaise", "no-salt-added ketchup", "blackstrap molasses", "paprika", "Tabasco sauce", "liquid smoke"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 16.5 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 8.7 [CarbohydrateContent] 3.8 [FiberContent] 0.3 [SugarContent] 2.8 [ProteinContent] 0.3 [RecipeServings] 42.0 [RecipeYield] 28 ounces [RecipeInstructions] In a blender or food processor, thoroughly mix the sauce ingredients. Taste sauce; add chili powder and/or Tabasco for hotter sauce. Refrigerate.
[Name] Apple Walnut Pound Cake [AuthorId] 21705 [AuthorName] mysticalmagical [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-12-04T13:08:00Z [Description] Make and share this Apple Walnut Pound Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Nuts", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1", "2", "2", "1/2", "1/2", "1", "2", "1", "1/2", "1"] [RecipeIngredientParts] ["butter", "white sugar", "eggs", "all-purpose flour", "salt", "baking soda", "baking powder", "buttermilk", "apple", "walnuts", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 389.9 [FatContent] 17.9 [SaturatedFatContent] 8.2 [CholesterolContent] 83.5 [SodiumContent] 373.5 [CarbohydrateContent] 52.5 [FiberContent] 1.7 [SugarContent] 27.2 [ProteinContent] 6.2 [RecipeServings] nan [RecipeYield] 1 nine x five inch cake [RecipeInstructions] Butter a 9x5x3-inch pan. Preheat oven to 350 degrees F (175 degrees C]. Cream butter, add sugar slowly, and continue to beat until light and lemon-colored. Beat in eggs. Sift flour with salt, baking soda, and baking powder. Add to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Stir in the apples, nuts, and vanilla. Spoon batter into prepared pan. Bake in a preheated 350 degree F (175 degrees C] oven for 50-60 minutes, until the loaf pulls away slightly from the sides of the pan or until a cake tester comes out clean. Cool in the pan for about 5 minutes, then loosen from pan and turn onto a rack to cool completely before slicing.
[Name] Gratin Dauphinois (Cheese / Cream Potatoes) [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2001-12-04T13:08:00Z [Description] Ooohhhh!!!la la, these are pure heaven!!! Wonderful for a buffet table. Evolved from "French cooking by Eileen Reece" [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/24/0/piczKUlXH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/24/0/picrQVYqM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/24/0/picl9YLS8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/24/0/picmrtTya.jpg"] [RecipeCategory] Potato [Keywords] ["Cheese", "Vegetable", "Canadian", "European", "Kid Friendly", "Potluck", "Winter", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1/2", NA, NA, "3", "1/2", "1", "5"] [RecipeIngredientParts] ["potatoes", "milk", "nutmeg", "butter", "garlic clove", "gruyere cheese"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 540.6 [FatContent] 35.8 [SaturatedFatContent] 22.1 [CholesterolContent] 117.7 [SodiumContent] 229.8 [CarbohydrateContent] 42.9 [FiberContent] 5.0 [SugarContent] 1.9 [ProteinContent] 14.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat the oven to 325 degrees. Peel the potatoes, wipe clean with a damp cloth and cut them into thin slices. Do not wash or soak them in water as this would remove the starch essential to the correct consistency of the dish. Pour the milk into a large saucepan, season with salt, freshly ground pepper and nutmeg to taste and add the butter cut into small pieces. Place over a medium heat, beat with a birch (wire] whisk and bring slowly to boiling point, add the potatoes and the cream gradually, reduce the heat and simmer very slowly for 10 minutes, stirring frequently. Rub a large gratin dish with the cut clove of garlic, butter it generously and pour in the potato mixture. Scatter the cheese on top and bake very slowly for 1 1/2 hours until a crisp brown crust has formed. Serve immediately.
[Name] Grand Peres aux Bleuets (Blueberry Dumplings) [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-12-04T13:08:00Z [Description] Make and share this Grand Peres aux Bleuets (Blueberry Dumplings) recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Berries", "Fruit", "Canadian", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "< 60 Mins", "Beginner Cook", "Stove Top", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["2", "1/3", "1", "1/2", "1", "1/4", "1/3", "1/3", "1", "1 1/2", "1"] [RecipeIngredientParts] ["fresh blueberries", "frozen blueberries", "sugar", "dried ginger", "water", "all-purpose flour", "salt", "milk", "brown sugar", "cinnamon", "baking powder", "butter"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 218.7 [FatContent] 2.8 [SaturatedFatContent] 1.6 [CholesterolContent] 7.0 [SodiumContent] 214.0 [CarbohydrateContent] 46.8 [FiberContent] 1.7 [SugarContent] 27.7 [ProteinContent] 3.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large deep saucepan, boil blueberries, sugar, ginger and water for 5 minutes. In a medium bowl, mix flour, brown sugar, cinnamon and baking powder; mix in butter with fingers or pastry blender. Add milk and stir until a uniform batter is formed. To prepare dough in a food processor: place flour, brown sugar, cinnamon and baking powder into bowl of food processor and mix for a few seconds; add butter and pulse a few times to blend; add milk while machine is running and stop the motor as soon as dough shapes into a ball around knife blade. Use a tablespoon to drop batter on top of blueberry sauce, cover, and simmer 25 minutes or until a toothpick inserted in dumplings comes out clean.
[Name] Cracker Barrel's Hashbrowns Casserole - Copycat [AuthorId] 23019 [AuthorName] Rhonda [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-12-04T13:08:00Z [Description] I don't know if this is Cracker Barrel's actual hash browns casserole recipe, but it is close. This recipe can feed a large crowd and is good for a brunch. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/24/2/WHQJZyXcSvqGFnAl5QEf_cracker-barrell-hash-brown-casserole_1794.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/24/2/DRUbbURJm8tLxUKANXEg_0A03F3EA-77F2-4F79-B433-40AFC7FE027D.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/24/2/YDHyBacrTzqWWQwKAmKn_IMG_3625.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/24/2/b8g4Z0llQBujEKm3JUoL_cracker-barrell-hash-brown-casserole_1772.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/15242/bH4G6K9URXK0mAA4WyZB_106BE7DD-4521-4603-B981-6F9D76811D07.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/24/2/s6ZP3NlWQ1OHm5QBEKBk_cracker-barrell-hash-brown-casserole_1805.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/15242/QAHLhpZoTIKGb8kToDOJ_IMG_3625.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/15242/EMtFGwxSbiXrhT0YY6u1_IMAG5254.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/24/2/01487443234.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/24/2/c3bJLbIhTr6VznHS9J1E_CrackerBarrelHashBrownCasserole7-23-14%203010.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/24/2/picvDRMGh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/24/2/picxtc6OD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/24/2/picsdXJU9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/24/2/pic1Qwg8X.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/24/2/x5anbqJ5RMCQCcpQwstP_CrackerBarrelHashBrownCasserole7-23-14%203021.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/24/2/picT1SR5h.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/24/2/picsNd7xm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/24/2/piclaxUly.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/24/2/picC05H7p.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/24/2/picmcVagr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/24/2/piciG8JID.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/24/2/picvQ0jRc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/24/2/picifdHwq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/24/2/pic3VDPrV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/24/2/pic2TKLGF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/24/2/pic9CIBJd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/24/2/picjAxZQa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/24/2/picKV5GnS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/24/2/picjOoEj3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/24/2/picYfhHWz.jpg"] [RecipeCategory] Breakfast [Keywords] ["Potato", "Vegetable", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1", "1/2", "2", "1", "1/4"] [RecipeIngredientParts] ["frozen hash browns", "margarine", "butter", "sour cream", "onion", "cheddar cheese", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 457.0 [Calories] 488.4 [FatContent] 37.8 [SaturatedFatContent] 16.5 [CholesterolContent] 50.0 [SodiumContent] 751.3 [CarbohydrateContent] 30.1 [FiberContent] 2.0 [SugarContent] 3.6 [ProteinContent] 10.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray. Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.
[Name] Zucchini-Vermicelli Toss [AuthorId] 6702 [AuthorName] Jennifer Michele [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-12-04T13:08:00Z [Description] I love this as a side dish, or even a full meal if you are looking for something light. Take my advice though and serve it right away, no dawdling! It cools quickly and tastes better when hot or quite warm in my opinion. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["8", "12", "2", "3", "1", "2", NA] [RecipeIngredientParts] ["zucchini", "olive oil", "parmesan cheese", "lemon juice", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 303.6 [FatContent] 8.8 [SaturatedFatContent] 1.8 [CholesterolContent] 3.3 [SodiumContent] 69.2 [CarbohydrateContent] 46.2 [FiberContent] 2.8 [SugarContent] 2.6 [ProteinContent] 10.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Boil large pot of water. Add some salt to the water and boil pasta. 2 minutes before pasta is done, add shredded zucchini to pot and cook with the pasta until pasta is cooked. Drain in a colander. While pasta is cooking, heat oil in a small skillet over medium heat. Add garlic and cook until just starting to turn golden. Mix pasta and zucchini, olive oil and garlic and remaining ingredients in a pasta bowl. Toss to coat and serve immediately.
[Name] Layered Tortillas Appetizers [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-12-04T13:08:00Z [Description] Quick to make. Like the dry beef and cream cheese combination in this one. Don't over do with the onion in this recipe. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 30 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "2", "1/2", "6 -8"] [RecipeIngredientParts] ["green pepper", "onion", "cream cheese", "Miracle Whip", "flour tortillas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 60.9 [FatContent] 4.8 [SaturatedFatContent] 2.9 [CholesterolContent] 13.9 [SodiumContent] 69.2 [CarbohydrateContent] 3.2 [FiberContent] 0.2 [SugarContent] 0.3 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 36 slices [RecipeInstructions] Mix together the first 5 ingredients. Spread a thin layer of mixture on each tortilla. Do not put any on the last tortilla. Refrigerate overnight. Cut into 1\" pieces and serve as appetizers.
[Name] Grilled Steak and Asparagus Salad [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT10M [PrepTime] PT1H [TotalTime] PT1H10M [DatePublished] 2001-12-04T13:08:00Z [Description] Make and share this Grilled Steak and Asparagus Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "Weeknight", "Refrigerator", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/3", "1", "1", "1/2", "8", "1"] [RecipeIngredientParts] ["beef top round steak", "asparagus spears", "red bell pepper", "lettuce leaves", "toasted sesame seeds"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 48.6 [FatContent] 2.0 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 24.5 [CarbohydrateContent] 6.3 [FiberContent] 2.9 [SugarContent] 2.1 [ProteinContent] 3.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Blend vinaigrette and steak sauce.", "Pour marinade over steak in nonmetal dish.", "Cover; refrigerate 1 hour.", "Remove steak from marinade; reserve marinade.", "Grill or broil steak, 4 inches from heat source, 5 minutes, basting occasionally with marinade.", "Turn steak and baste with marinade once more.", "Grill or broil 5 minutes more or until desired doneness.", "Thinly slice steak; arrange steak, asparagus and red pepper on lettuce leaves.", "Heat marinade to a boil; pour over salad.", "Sprinkle with sesame seeds; serve immediately." ]
[Name] Anise Candy [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-12-04T13:08:00Z [Description] I have never tried this but it was a recipe request on the forum. I guessed at the times and yields because it was not listed on the recipe and wouldn't post unless I did. LOL [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "German", "European", "Christmas", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["sugar", "white corn syrup", "water"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 32.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.1 [CarbohydrateContent] 8.3 [FiberContent] 0.0 [SugarContent] 8.3 [ProteinContent] 0.0 [RecipeServings] 48.0 [RecipeYield] nan [RecipeInstructions] Boil sugar, syrup and water until hard crack stage when dipped in cold water. Remove from heat; add flavoring and food color; shake pan to mix, do not stir. Pour onto a cooking sheet and cut at once.
[Name] Onion Cheese Omelet [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-12-04T13:08:00Z [Description] Make and share this Onion Cheese Omelet recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/24/8/picjBRrTy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/24/8/picspqQUE.jpg"] [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Cheese", "Vegetable", "Southwestern U.S.", "European", "Very Low Carbs", "Free Of...", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1", "2", "2"] [RecipeIngredientParts] ["eggs", "onion", "olive oil", "swiss cheese", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 115.6 [FatContent] 9.0 [SaturatedFatContent] 2.8 [CholesterolContent] 190.1 [SodiumContent] 79.7 [CarbohydrateContent] 0.7 [FiberContent] 0.0 [SugarContent] 0.3 [ProteinContent] 7.5 [RecipeServings] 3.0 [RecipeYield] 3 omelets [RecipeInstructions] Combine eggs, salt substitute, and minced onion. Heat olive oil in a medium skillet over medium heat. Add egg mixture and tilt pan to distribute evenly in pan. Cook over medium heat until set. Sprinkle cheese over half of cooked egg; fold other half of egg over cheese.
[Name] Mixed Coleslaw [AuthorId] 368289 [AuthorName] dawetl [CookTime] PT4M [PrepTime] PT10M [TotalTime] PT14M [DatePublished] 2001-12-04T13:08:00Z [Description] Make ahead and chill well. This colorful salad keeps for several days. Excellent fall and winter salad or side dish. Try it on hot dogs for a tasty change of pace. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Canadian", "Summer", "Winter", "< 15 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "1/2", "3/4", "1/3", "1 1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["red cabbage", "green cabbage", "onion", "carrot", "turnip", "granulated sugar", "white vinegar", "wine vinegar", "salt", "pepper", "dry mustard", "celery seed"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 156.9 [FatContent] 9.2 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 462.1 [CarbohydrateContent] 18.1 [FiberContent] 1.6 [SugarContent] 15.4 [ProteinContent] 0.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix vegetables together in large bowl. Combine remaining ingredients in a saucepan. Bring to a boil. Pour liquid mixture over the vegetables. Mix thoroughly. Chill several hours before serving.
[Name] Emerald Mashed Potatoes [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-12-04T13:08:00Z [Description] Make and share this Emerald Mashed Potatoes recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/25/0/M7lecaMdT8ep2ai5wwTz_DSC_0150.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/25/0/9heE8smVQlCqn3AaxIzc_DSC_0149.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/25/0/57nbWzDpRFWsLJCiuprq_DSC_0145.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/25/0/picUygPPZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/25/0/picYjtlBW.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Kosher", "Free Of...", "Potluck", "Christmas", "Hanukkah", "Thanksgiving", "St. Patrick's Day", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["6", "1 1/2", "1", "3", NA, "4"] [RecipeIngredientParts] ["baking potatoes", "low-fat milk", "soymilk", "scallion", "ghee", "kale"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 182.8 [FatContent] 5.6 [SaturatedFatContent] 3.3 [CholesterolContent] 14.6 [SodiumContent] 42.7 [CarbohydrateContent] 29.9 [FiberContent] 3.3 [SugarContent] 3.9 [ProteinContent] 5.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large pot, combine potatoes and lightly salted water to cover. Bring to a boil, reduce heat to medium and then cook until tender, about 25 minutes. Drain well. Meanwhile, in large saucepan, combine milk, scallions& kale. Bring to a boil, reduce heat to low and simmer 3 minutes. Remove from heat. Transfer potatoes to large bowl. Add butter and mash with potato masher until smooth. gradually stir in hot milk mixture until combined. Season with salt and freshly ground pepper to taste. If desired, add 2 or 3 roasted garlic cloves with salt& pepper!
[Name] Fried Zucchini [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT6M [PrepTime] PT5M [TotalTime] PT11M [DatePublished] 2001-12-04T13:08:00Z [Description] Make and share this Fried Zucchini recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Southwestern U.S.", "Spicy", "< 15 Mins", "Deep Fried", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/3", "1", "1 1/2", "1", "2"] [RecipeIngredientParts] ["egg", "water", "basil", "garlic powder", "zucchini", "olive oil"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 173.3 [FatContent] 11.5 [SaturatedFatContent] 1.9 [CholesterolContent] 70.5 [SodiumContent] 122.6 [CarbohydrateContent] 13.4 [FiberContent] 1.9 [SugarContent] 3.1 [ProteinContent] 5.2 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] ["Combine egg and water in a shallow dish.", "Combine breadcrumbs, basil and garlic powder in another shallow dish.", "Dip zucchini slices first into egg mixture, then in crumb mixture to coat evenly.", "Let set on cooling rack.", "Heat oil in a large nonstick skillet over medium heat.", "Fry zucchini in hot oil for 3 minutes or until lightly browned.", "Turn zucchini over and cook for 3 minutes or until tender and lightly browned.", "(Or deep fry 3 minutes in vegetable or canola oil.] Serve immediately." ]
[Name] Italian Sloppy Joes [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT12M [PrepTime] PT8M [TotalTime] PT20M [DatePublished] 2001-12-04T13:08:00Z [Description] Make and share this Italian Sloppy Joes recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "4", "4"] [RecipeIngredientParts] ["bulk sausage", "onion", "green bell pepper", "dried basil", "mozzarella cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 573.6 [FatContent] 31.5 [SaturatedFatContent] 10.0 [CholesterolContent] 105.7 [SodiumContent] 1368.5 [CarbohydrateContent] 40.5 [FiberContent] 2.2 [SugarContent] 8.1 [ProteinContent] 30.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook sausage with onion and bell pepper in a large skillet until no longer pink, stirring often; drain. Add spaghetti sauce and basil; simmer 5 to 7 minutes or until thickened, stirring occasionally. Fill each roll with sausage mixture and a slice of cheese.
[Name] Michele's Spinach Egg Drop Soup [AuthorId] 6702 [AuthorName] Jennifer Michele [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-12-04T13:08:00Z [Description] Nothing is more comforting on a cold winter's afternoon than a piping hot lunch, and this is just the thing to have. The nutmeg adds a wonderful "something" to this dish, and even those who aren't fond of spinach have complimented this recipe. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/25/3/picDpDzXs.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["6", "1", "2", "2", "1/8"] [RecipeIngredientParts] ["vegetable broth", "frozen chopped spinach", "eggs", "parmesan cheese", "nutmeg"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 67.5 [FatContent] 3.5 [SaturatedFatContent] 1.3 [CholesterolContent] 95.2 [SodiumContent] 126.3 [CarbohydrateContent] 3.3 [FiberContent] 2.1 [SugarContent] 0.6 [ProteinContent] 6.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put Broth and spinach into a 4 quart pot. Bring to a simmer, breaking up the spinach until thawed. In a small bowl, beat eggs, cheese and nutmeg with a fork. Bring soup up to a rapid boil and SLOWLY stir in the egg mixture unil the eggs are fully cooked and looks shredded.
[Name] Tarte au Sucre (Sugar Pie) [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-12-04T13:08:00Z [Description] Serve this very sweet French-Canadian classic with a glass of ice-cold milk; it really does help to counteract the sugar rush. In small slices, this pie is delicious. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Canadian", "Low Protein", "Kid Friendly", "Potluck", "Christmas", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "3", "1"] [RecipeIngredientParts] ["light brown sugar", "milk", "butter"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 160.0 [FatContent] 6.0 [SaturatedFatContent] 2.1 [CholesterolContent] 4.6 [SodiumContent] 88.8 [CarbohydrateContent] 26.3 [FiberContent] 0.2 [SugarContent] 19.9 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a small bowl, mix together the brown sugar and milk (cream will make a richer pie]. Pour this mixture into unbaked pie shell and scatter diced butter on top of it. Bake in a preheated 400F oven for 20 to 25 minutes or until pie dough is golden.
[Name] 'Things Go Better With Coke' Brisket [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 2001-12-04T13:08:00Z [Description] What goes better with latkes than brisket? A brisket is a delicatessen style roast of beef that takes well to braising in liquid and slow cooking. If your regular supermarket doesn't sell brisket, ask your butcher to prepare one for you, or try a kosher meat market. [Images] character(0) [RecipeCategory] Meat [Keywords] ["European", "Kosher", "Potluck", "Hanukkah", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", "1", NA, "2", "2", "1/2", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["beef brisket", "onion", "celery", "salt", "garlic", "paprika", "ketchup", "hot water"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 200.7 [FatContent] 13.6 [SaturatedFatContent] 4.5 [CholesterolContent] 27.4 [SodiumContent] 654.3 [CarbohydrateContent] 13.1 [FiberContent] 0.9 [SugarContent] 7.3 [ProteinContent] 7.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350 F degrees.", "Place meat in a large roasting pan and cover with oil on all sides.", "Sprinkle on onions and celery.", "Season with salt, pepper and paprika.", "Place crushed garlic on top.", "Mix ketchup with hot water, onion soup powder and dry spaghetti mix to dissolve dry ingredients.", "Add cola and pour mixture over meat.", "Roast 2 1/2- 3 hours, covered with foil, opening to baste every 20-30 minutes.", "Serve sliced when done, or slice entire brisket and reheat in gravy next day (30 minutes in a 350 F. oven for extra tender slices]." ]
[Name] Un-Fried Potato Latkes [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-12-04T13:08:00Z [Description] Not very traditional, but good for those who want to celebrate Chanukah and still keep to their diets (the words Chanukah and diet usually cancel each other out). [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/25/6/picUS4pLq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/25/6/piciP4WnB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/25/6/picvPmOpn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/25/6/piciyw4yF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/25/6/picVkr4Bb.jpg" ] [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Vegetable", "European", "Kosher", "Winter", "Hanukkah", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1", "1", "1/2", "1", "1", "1", "1/4", "3"] [RecipeIngredientParts] ["russet potatoes", "red onion", "salt", "black pepper", "chives", "egg", "flour", "canola oil"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 256.2 [FatContent] 4.9 [SaturatedFatContent] 0.7 [CholesterolContent] 46.5 [SodiumContent] 626.9 [CarbohydrateContent] 46.1 [FiberContent] 5.4 [SugarContent] 3.0 [ProteinContent] 7.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Brush 2 baking sheets with 1 tsp oil each. Loosely grate potatoes and onion in food processor and place in large mixing bowl. Season to taste with salt and pepper. Add flour and onion and mix well. Mix in eggs and 1 tsp oil. Spoon out the batter onto baking sheets and flattern slightly. with oven racks in lower and middle positions, bake until brown on the bottom (about 10 minutes]. Turn and bake another 5 or until brown. Garnish liberally with chives and serve with sour cream or non-fat yogurt. (Soy versions of these milk-based products will work also].
[Name] Kinder, Gentler Latkes [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-12-04T13:09:00Z [Description] Make and share this Kinder, Gentler Latkes recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Potato", "Vegetable", "European", "Low Protein", "Healthy", "Kosher", "Hanukkah", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["5 -6", "1", "4", "2", "1", "1/4", "1", NA] [RecipeIngredientParts] ["onion", "eggs", "flour", "salt", "pepper", "baking powder"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 210.3 [FatContent] 2.7 [SaturatedFatContent] 0.9 [CholesterolContent] 93.0 [SodiumContent] 413.7 [CarbohydrateContent] 39.8 [FiberContent] 4.2 [SugarContent] 3.7 [ProteinContent] 7.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place potatoes in a medium saucepan and just cover with cold water. Turn heat to high and allow to come to boil. As soon as potatoes are boiling, put a kitchen timer on for 10 minutes. When timer rings, remove potatoes from stove and cover with cold water. Drain immediately, then cover again with cold water. Let sit five minutes. Remove potatoes and pat dry. Using a hand shredder or food processor fitted with a medium disc, shred potatoes (with skins on]. The potatoes should be slightly softened, but still firm enough to produce shreds. If the peel separates from the potato, discard it. If the peel gets grated in with the potatoes, incorporate it into the mixture. I like the hand grater best. When I use the processor, I use two thirds shredded then pulverized potatoes and one third shredded for a mixture than is bulky but still has shreds. Worth the trouble. In a large bowl, blend shredded potatoes, grated onion, beaten eggs, flour, salt, pepper and baking powder. Place newspaper on work surface (near frying area] and cover with a few paper towels. In a large deep skillet (I like to use a wok], pour in enough vegetable oil to fill about two thirds. If using an electric fry pan, set the temperature to 350 F. or 375 F. (depending on how fast you want the pancakes to cook]. Drop potato batter by teaspoons (for small ones] or soup spoonfuls in dollops, flattening slightly with a metal spatula if desired. I use large metal tongs for dropping and turning. Brown one side, turn once, and complete cooking on other side. These cook quickly. You're looking for a puffy centre while retaining some crisp shreds of potato on edges. Serve immediately or freeze. To reheat, place latkes on a large wire cake rack on a cookie sheet. Warm at 250 F. until crisp. For freezing purposes, fry them a little underdone to allow for browning in the re-heating stage.
[Name] Crumbed Calamari [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-12-04T13:09:00Z [Description] I love calamari. This is how to crumb them at home. Look for more calamari recipes coming soon. Serve with tartar sauce and enjoy the experience [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/25/8/xQIJfbS2TQ65n58K9Q45_breaded-calamari-rings-4809.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/25/8/g3CfyK9DS16DvfO8ZZWR_breaded-calamari-rings-4806.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/15258/ALUJk3RXQ1WzOLKxLuWj_20181219_124858.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/25/8/JZOBE6kERfixgGF0oXSO_breaded-calamari-rings-4800.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/25/8/pic2mLqSA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/25/8/15258.jpg"] [RecipeCategory] Squid [Keywords] ["No Shell Fish", "< 15 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["4", "2/3", NA, NA, NA, "1", "1/4", NA, NA] [RecipeIngredientParts] ["salt", "pepper", "garlic powder", "egg", "milk"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 98.8 [FatContent] 2.7 [SaturatedFatContent] 0.9 [CholesterolContent] 48.6 [SodiumContent] 157.1 [CarbohydrateContent] 13.8 [FiberContent] 0.8 [SugarContent] 1.2 [ProteinContent] 4.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix the breadcrumbs with the salt, pepper and garlic powder and place into a plastic bag so you can shake the crumbs onto the calamari. Beat the egg and combine with the milk and place this into a small dish. Heat the oil up to 160C degrees. Dip the calamari rings individually into the egg/milk mix and then into the plastic bag and shake. The calamari should be well coated. Deep fry until a nice brown tinge. I tend to fry mine for about 4-5 minutes. It also depends on the calamari some it is better at a lower heat for longer. This rule especially applies to bought crumbed calamari. Enjoy. Serve with tartar sauce.
[Name] Maid Rites [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2001-12-04T13:09:00Z [Description] Make and share this Maid Rites recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Kid Friendly", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1", "2", "2", "2", NA] [RecipeIngredientParts] ["ground beef", "salt", "pepper", "Campbell's chicken gumbo soup", "yellow mustard", "onions", "ketchup", "chili powder"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 103.7 [FatContent] 6.1 [SaturatedFatContent] 2.3 [CholesterolContent] 26.4 [SodiumContent] 346.6 [CarbohydrateContent] 4.1 [FiberContent] 0.8 [SugarContent] 1.8 [ProteinContent] 7.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Cook beef, salt and pepper for 30 minutes in a medium saucepan. Add the rest of the ingredients and cook 20 minutes longer over low heat.
[Name] Spiced Nut Cake [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-12-04T13:09:00Z [Description] The hazelnuts can be replaced with chopped almonds or walnuts and multi-coloured glace cherries and mixed peel instead of cranberries. We prefer the cranberries and hazelnuts. Freezes well and is nice to have available over the holiday season. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/26/0/picgOTEtU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/26/0/pic5SM2qo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/26/0/15260.jpg"] [RecipeCategory] Breakfast [Keywords] ["Dessert", "Lunch/Snacks", "Canadian", "European", "Kid Friendly", "Potluck", "Winter", "Christmas", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1/2", "2", "4", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["flour", "baking powder", "sugar", "salt", "nutmeg", "ground ginger", "butter", "water", "egg", "cranberries", "hazelnuts", "icing sugar"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 2104.4 [FatContent] 70.6 [SaturatedFatContent] 19.4 [CholesterolContent] 272.6 [SodiumContent] 757.8 [CarbohydrateContent] 350.9 [FiberContent] 12.4 [SugarContent] 239.4 [ProteinContent] 30.6 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] ["Sift together the dry ingredients and make a hole in the centre.", "Stir in the orange juice, butter, water and egg.", "Beat together until all the flour is incorporated.", "Stir in the cranberries and nuts.", "Grease and line a 9 x 5 loaf tin.", "Spoon in the mixture and bake in a preheated oven at 325 degrees for 1 hour until a skewer inserted into the centre comes out clean.", "Remove from tin, peel off the paper and dust with icing sugar.", "Slice and serve warm or cold with butter or cream cheese." ]
[Name] Lyonnaise Potatoes [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2001-12-04T13:09:00Z [Description] Make and share this Lyonnaise Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/3", "1", "4", NA, "2"] [RecipeIngredientParts] ["butter", "onion", "baking potatoes", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 266.1 [FatContent] 15.5 [SaturatedFatContent] 9.8 [CholesterolContent] 40.6 [SodiumContent] 116.2 [CarbohydrateContent] 30.3 [FiberContent] 2.9 [SugarContent] 2.4 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Place half the butter and chopped onion in a large sauté pan over medium/medium-low heat. Cook until tender. Remove onion from pan to a separate bowl While onions are cooking peel potatoes and slice evenly into 1/8 slices. After removing onion from pan, add remaining butter and potato, a pinch of salt and a couple grinds of pepper. Cook over medium heat, tossing occasionally until brown around the edges and tender. About 20-30 minutes. Add most of the chopped parsley and onion, toss to mix. Season to taste. Place in serving bowl, cover with reserved caramelized onion and parsley for garnish.
[Name] Old-fashioned Country Beans [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-12-04T13:09:00Z [Description] This recipe is marked as a Heritage Recipe in the 1991 book, The Black Family Reunion Cookbook, Recipes and Food Memories. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/26/2/picAqolWh.jpg" [RecipeCategory] Pork [Keywords] ["Vegetable", "Meat", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Potluck", "Thanksgiving", "Weeknight", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "2", "2", "2", "1", "1/4", "1"] [RecipeIngredientParts] ["bacon", "green beans", "onions", "salt", "sugar", "cayenne pepper", "new potato"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 296.9 [FatContent] 17.3 [SaturatedFatContent] 5.7 [CholesterolContent] 25.7 [SodiumContent] 1105.1 [CarbohydrateContent] 28.7 [FiberContent] 7.4 [SugarContent] 5.0 [ProteinContent] 9.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place bacon in large saucepan and cover with water; boil 20 minutes. Add green beans, onions, salt, sugar and cayenne; boil 15 minutes. Add potatoes; boil until potatoes are tender.
[Name] Christmas Biscotti [AuthorId] 25259 [AuthorName] Mary in NJ [CookTime] PT45M [PrepTime] PT25M [TotalTime] PT1H10M [DatePublished] 2001-12-04T13:09:00Z [Description] A colorful red and green dotted biscotti.. I love it and I don't really like biscotti. My mother said to make her this if nothing else for Christmas! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/26/3/picWghk0N.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/26/3/piccSZ9D2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/26/3/piciyArZD.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Christmas", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "3/4", "2", "1", "2", "2 1/4", "1 1/2", "1/2", "1/4", "1", "2/3"] [RecipeIngredientParts] ["unsalted butter", "sugar", "eggs", "vanilla extract", "orange zest", "flour", "baking powder", "ground cloves", "salt", "dried cranberries", "pistachio nut"] [AggregatedRating] 5.0 [ReviewCount] 22.0 [Calories] 64.4 [FatContent] 3.0 [SaturatedFatContent] 1.4 [CholesterolContent] 12.8 [SodiumContent] 26.9 [CarbohydrateContent] 8.4 [FiberContent] 0.5 [SugarContent] 3.4 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 48 cookies [RecipeInstructions] ["Preheat oven to 350 degrees.", "Butter and flour a baking sheet.", "In a bowl, cream together the butter and sugar until light and fluffy.", "Beat in the eggs, vanilla, and orange zest until blended.", "In another bowl, stir together the flour, baking powder, cloves and salt.", "Add the flour mixture to the butter mixture and beat until blended.", "Stir in cranberries and pistachios.", "Divide the dough in half.", "One at a time, place the 2 dough portions on the prepared baking sheet and form each into a log about 1/2 inch high, 1 1/2 inches wide and 14 inches long.", "Space logs at least 2 inches apart.", "Bake the logs for 25-30 minutes or until set and light brown.", "Transfer to a cutting board and let cool 6-8 minutes.", "Reduce the oven temperature to 300 degrees.", "Using a very sharp knife, cut the logs in the diagonal into slices 3/8 inch thick.", "Stand the slices upright on the baking sheet and return the sheet to the oven for 15 minutes to dry the cookies thoroughly.", "Transfer to racks to cool.", "Store the cookies in an airtight container for up to 4 weeks." ]
[Name] Tomato-Florentine Soup [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-12-04T13:09:00Z [Description] Make and share this Tomato-Florentine Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Southwestern U.S.", "European", "Spicy", "Christmas", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["16", "8", "1", "2", "2", "3", "1", "1 1/2", "1", NA, NA] [RecipeIngredientParts] ["frozen chopped spinach", "no-salt-added diced tomatoes", "red wine vinegar", "garlic powder", "beef", "vegetable broth", "artificial sweetener", "sugar", "basil leaves", "bay leaf", "black pepper", "leaf oregano"] [AggregatedRating] nan [ReviewCount] nan [Calories] 631.5 [FatContent] 60.6 [SaturatedFatContent] 25.0 [CholesterolContent] 83.9 [SodiumContent] 78.3 [CarbohydrateContent] 12.2 [FiberContent] 3.9 [SugarContent] 1.4 [ProteinContent] 10.6 [RecipeServings] 8.0 [RecipeYield] 64 ounces [RecipeInstructions] Combine ingredients in medium saucepan and bring to a boil. Reduce and simmer at least 10 minutes, longer if you like Like chili, this is better the second day.
[Name] Irish Lamb or Beef Stew [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT2H35M [PrepTime] PT20M [TotalTime] PT2H55M [DatePublished] 2001-12-04T13:14:00Z [Description] This is comfort food. Serve with Irish soda bread and a mix of carrots and peas. This stew can also be cooked in a crockpot, layer the same and cook on low for 8 hours. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/26/5/pic3AIZ2l.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/26/5/piczSs4do.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/26/5/picpOVU53.jpg"] [RecipeCategory] Stew [Keywords] ["Lunch/Snacks", "Lamb/Sheep", "Potato", "Vegetable", "Meat", "Canadian", "European", "Lactose Free", "Kid Friendly", "Free Of...", "Potluck", "Winter", "Weeknight", "St. Patrick's Day", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "3", NA, "2", "1", "13"] [RecipeIngredientParts] ["boned lamb", "beef", "potatoes", "onions", "fresh parsley", "fresh thyme", "dried thyme", "water"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 220.7 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 22.0 [CarbohydrateContent] 50.3 [FiberContent] 7.0 [SugarContent] 6.6 [ProteinContent] 5.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Trim the meat, leaving a little of the fat and slice. Season the meat and veggies with salt, pepper, 2 teaspoons of parsley and the thyme. Layer the potatoes, meat and onions in a large casserole, starting and finishing with a layer of potatoes. Add the water and cover tightly. Cook in a preheated oven at 275 degrees for 2 1/2 hours, shake occasionally to prevent sticking, and check liquid now and then. Do not add unless absolutly necessary. The potatoes will thicken the finished stew so it should not be too runny. Just before serving, remove lid and brown the top under a hot broiler and sprinkle with remaining parsley. The potatoes on top should be nice and brown and crisp.
[Name] Meaty Beef Barley Soup By Susan Bergen [AuthorId] 19392 [AuthorName] Pioneer [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2001-12-04T13:17:00Z [Description] This recipe is from the archives of Pioneer Lodge, a Seniors Residence. Good hearty guaranteed to please all tastes [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Vegetable", "Meat", "Canadian", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "6 1/2", "28", "10", "2", "2", "1", "1", "1/2", "6", "1", "1", "1", "1/4", "1/4", "3"] [RecipeIngredientParts] ["water", "beef bouillon cubes", "canned tomatoes", "carrots", "potatoes", "onion", "celery", "pearl barley", "pot barley", "water", "parsley flakes", "sugar", "salt", "pepper", "thyme", "roast beef"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 83.3 [FatContent] 1.5 [SaturatedFatContent] 0.7 [CholesterolContent] 1.4 [SodiumContent] 2613.8 [CarbohydrateContent] 14.6 [FiberContent] 2.1 [SugarContent] 5.5 [ProteinContent] 3.7 [RecipeServings] nan [RecipeYield] 22 cups of soup [RecipeInstructions] Heat 6 cups water and add bouillon cubes, stir to dissolve. Add remaining ingredients except roast beef. Bring to a boil and simmer for about 1 1/2 hours. Add beef& simmer another 1/2 hour.
[Name] Zucchini-Cilantro Dip [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-12-04T13:17:00Z [Description] Make and share this Zucchini-Cilantro Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Kosher", "< 30 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1", "3/4", "2", "1", "1/4", "2", "1", "1", NA, NA] [RecipeIngredientParts] ["zucchini", "salt", "plain yogurt", "sour cream", "olive oil", "white wine vinegar", "fresh cilantro", "garlic", "ground cumin", "cayenne pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 419.1 [FatContent] 36.2 [SaturatedFatContent] 15.8 [CholesterolContent] 53.9 [SodiumContent] 706.5 [CarbohydrateContent] 17.5 [FiberContent] 2.4 [SugarContent] 9.3 [ProteinContent] 9.8 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Place grated zucchini in colander and sprinkle with salt. Let drain 30 minutes. Rinse zucchini. Drain well. Using kitchen towel, squeeze as much water from zucchini as possible. Whisk 1 cup yogurt, 3/4 cup sour cream, 2 tablespoons olive oil and 1 tablespoon vinegar in medium bowl until well blended. Mix in zucchini, cilantro, garlic, cumin and cayenne pepper. Season mixture to taste with salt and pepper. Cover dip and refrigerate 2 hours to blend flavors. Transfer dip to serving bowl. Serve with crudités and pita bread.
[Name] Fish Chowder [AuthorId] 3861 [AuthorName] Bob LeBlanc [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-12-04T13:18:00Z [Description] A quick and easy chowder that you will make again and again. Basic recipe came from The Gloucester Fishermens Wives Cookbook. [Images] character(0) [RecipeCategory] Chowders [Keywords] ["Potato", "Vegetable", "Potluck", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "3", "4", "1", "3", "1/4", "1/2", "1/2", "1/4", "2"] [RecipeIngredientParts] ["onions", "raw potatoes", "evaporated milk", "milk", "butter", "ground pepper", "salt", "savory", "clam broth", "water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 235.7 [FatContent] 15.0 [SaturatedFatContent] 9.4 [CholesterolContent] 43.3 [SodiumContent] 277.7 [CarbohydrateContent] 21.6 [FiberContent] 2.3 [SugarContent] 2.4 [ProteinContent] 5.0 [RecipeServings] nan [RecipeYield] 8-10 Cups [RecipeInstructions] Cook onions and potatoes in broth or water until almost tender. Add fish and complete cooking. When fish flakes easily, add butter, salt, 1/2 the pepper, savory and all the milk. Heat completely without boiling (very important, never boil any chowder]. Sprinkle with remaining pepper and serve with oyster crackers or saltines. Note: If you want more potatoes or fish just add more broth and milk.
[Name] KFC Twisters [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-12-04T13:20:00Z [Description] This is just how KFC serves them in Australia. Very yummy and my personal favourite item served at KFC. It took me a little while to work out how to do it properly but, now it is worth it and I thought I would share it with all of you. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/26/9/picqguAVD.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["500", NA, "4", "1", "1", "1", "1", "2", "3", "1", "1 1/2", "1", "1", "1", "1", NA, NA, "6"] [RecipeIngredientParts] ["skinless chicken breasts", "water", "salt", "msg", "egg", "milk", "plain flour", "salt", "pepper", "paprika", "Mexican chili powder", "msg", "lettuce", "tomatoes", "salt", "mayonnaise", "tortillas"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 517.1 [FatContent] 10.7 [SaturatedFatContent] 3.1 [CholesterolContent] 90.0 [SodiumContent] 2155.3 [CarbohydrateContent] 72.5 [FiberContent] 4.8 [SugarContent] 2.4 [ProteinContent] 30.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Trim any excess skin or fat from the chicken breasts. Slice the chicken breasts into nice size strips (approximately 1/2 inch x 3-4 inches]. Combine the water, salt and MSG for the marinade in a large bowl and place chicken in to set for 20 minutes. Turn the strips once while they are marinating. Combine the beaten egg and milk and a bit of pepper in a medium size bowl. In a small plastic bag combine the remaining ingredients (flour, salt, pepper, paprika, Mexican chille and MSG] and shake. At this time you can start to preheat the oil in a deep-fryer to 220 deg. When the chicken has been marinating for 20 minutes, transfer each piece to paper towels so that excess liquid can drain off. Using about ten strips at once, place the chicken in the bag with the flouer and shake the bag until the strips of chicken are coated. Place them on a plate. Once they have been coated with the flour mixture dip them in the egg and milk mixture individualy and them back into the bag for another shake. Be sure to try and get as much coating on each strip. If you wish you can coat them again if you want a thicker coating. Drop the strips, 5-6 at a time into the hot oil. They should only take a couple of minutes depending on how you like your chicken. Be sure to stir when frying so the strips don't stick together. Remove the chicken from the oil and allow them to drain on paper towels for a couple of minutes. Heat the tortilla bread in a frying pan on each side until it is nice and warm but not crispy, then remove from the pan. Place about 3-4 (depending on size] krispy strips on the tortilla bread. Then add the tomato and mayonnaise. Put plenty of pepper and salt on the mayonnaise. Then add the lettuce. Roll up and serve.
[Name] Red Apples on a Stick [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2001-12-04T13:21:00Z [Description] This is a recipe from Mme. Jehane Benoit, a classic Canadian cookbook author, who says "children love these". [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Lunch/Snacks", "Apple", "Fruit", "Canadian", "Kid Friendly", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["8", "8", "3", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["red apples", "sugar", "light corn syrup", "water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 422.3 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 14.9 [CarbohydrateContent] 110.4 [FiberContent] 3.3 [SugarContent] 95.0 [ProteinContent] 0.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Wash and dry apples; remove stems. Insert skewer in stem end of each apple. Mix sugar, syrup and water in a saucepan; bring to a boil, stirring until sugar has dissolved. Then cook (285F on candy thermometer], without stirring, until a small amount of mixture separates in threads that are hard but not brittle when dropped in very cold water. Remove from heat and add flavouring and colouring, stirring only enough to mix. Hold each apple by skewer end and quickly swirl in syrup, tilting pan to cover apple completely. Remove from syrup, allow excess to drop off, then swirl to spread syrup smoothly over apple. Put on lightly buttered baking sheet to cool.
[Name] Ham Balls [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-12-04T13:24:00Z [Description] The sweet/sour taste the sauce adds makes these ham balls YUMMY!!! Use them for your main dish or as appetizers. These freeze and reheat nicely. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "1", "1/2", "2", "1", "1 1/2", "1", "2", "1", "1"] [RecipeIngredientParts] ["ground pork", "ground beef", "eggs", "milk", "graham crackers", "vinegar", "brown sugar", "dry mustard"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 135.2 [FatContent] 6.9 [SaturatedFatContent] 2.5 [CholesterolContent] 37.0 [SodiumContent] 251.0 [CarbohydrateContent] 10.7 [FiberContent] 0.2 [SugarContent] 7.9 [ProteinContent] 7.3 [RecipeServings] nan [RecipeYield] 36 ham balls [RecipeInstructions] Combine the first 6 ingredients and mix well. Make into balls. Place in a 9X13 baking dish. Combine the sauce ingredients in a saucepan. Cook over low heat until sugar is dissolved. Pour over ham balls. Bake 40 minutes to 1 hour at 350 degrees until done. Don't over bake you want to keep these moist.
[Name] Corn Chowder by Bonnie Clairmont [AuthorId] 19392 [AuthorName] Pioneer [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2001-12-04T15:23:00Z [Description] This recipe is from the archives of Pioneer Lodge, a residence for Seniors. This recipe was made by my grandmother and made a delicious lunch on a cold Manitoba day. Serve with fresh home-made bread [Images] character(0) [RecipeCategory] Chowders [Keywords] ["Lunch/Snacks", "Corn", "Vegetable", "Canadian", "Low Protein", "Low Cholesterol", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "1", "2", "1", "1 1/2", "1", "3", "1/2", "1/2"] [RecipeIngredientParts] ["bacon", "onion", "canned corn niblets", "potatoes", "milk", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 295.5 [FatContent] 11.1 [SaturatedFatContent] 4.5 [CholesterolContent] 20.7 [SodiumContent] 1106.7 [CarbohydrateContent] 44.3 [FiberContent] 3.7 [SugarContent] 5.7 [ProteinContent] 9.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put bacon& onion in a large pot and saute until onion is clear, about 4 minutes. Add remaining ingredients, bring to a boil. Cover& simmer until the potatoes are cooked.
[Name] Charishma's Mmmmmmmm Cherry Chiffon Delight [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-12-04T15:23:00Z [Description] Make and share this Charishma's Mmmmmmmm Cherry Chiffon Delight recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/27/3/pick2BY2W.jpg" [RecipeCategory] Low Protein [Keywords] ["Healthy", "Kid Friendly", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1"] [RecipeIngredientParts] ["cherry pie filling", "pineapple chunks", "crushed pineapple", "sweetened condensed milk", "non-dairy whipped topping", "miniature marshmallow"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 387.4 [FatContent] 11.6 [SaturatedFatContent] 8.9 [CholesterolContent] 16.9 [SodiumContent] 89.0 [CarbohydrateContent] 67.9 [FiberContent] 0.9 [SugarContent] 44.9 [ProteinContent] 4.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large bowl, combine all the ingredients. Mix nicely. Spoon into individual serving bowls or 1 large bowl. Chill for 30 minutes. Garnish as desired and serve the too good for words delight!
[Name] Bean Dip Nachos [AuthorId] 7802 [AuthorName] Mark H. [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2001-12-04T15:23:00Z [Description] These are great as part of a Saturday or Sunday football game buffet. They go great with cold beer. Sometimes I even add ground beef after the bean dip, but before the cheese. And there are other times when we make these as a meal instead of just a snack. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/27/4/piceAsVYe.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Tex Mex", "Southwestern U.S.", "Spicy", "Broil/Grill", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", NA, NA] [RecipeIngredientParts] ["tortilla chips", "cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 1039.4 [FatContent] 49.8 [SaturatedFatContent] 5.2 [CholesterolContent] 0.0 [SodiumContent] 896.7 [CarbohydrateContent] 139.1 [FiberContent] 11.3 [SugarContent] 2.1 [ProteinContent] 16.6 [RecipeServings] nan [RecipeYield] 1 tray of nachos [RecipeInstructions] Preheat broiler. Line a cookie sheet with aluminum foil (makes clean-up easier, throw away the foil instead of scrubbing cheese off the cookie sheet]. Spread bean dip on each tortilla chip. Place each chip onto the cookie sheet until the cookie sheet is full. Cover the chips with shredded cheese and jalapeno slices. Place under the broiler until cheese melts.
[Name] Glazed Casserole With Omelette [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT20M [PrepTime] PT40M [TotalTime] PT1H [DatePublished] 2001-12-04T15:23:00Z [Description] I love the bit of the lattice on top, found this neat and lovely recipe in a mag. This is a Chinese delight. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "Vegetable", "Brunch", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "10", "2", "1/4", "3 -4", NA, NA, "4", "3", "3", "1", "2/3", NA, "2", NA, NA] [RecipeIngredientParts] ["bean sprouts", "chicken", "onions", "mushrooms", "carrots", "cabbage", "bamboo shoots", "salt", "black pepper", "tomato ketchup", "vinegar", "sugar", "cornflour", "water", "salt", "eggs", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 323.8 [FatContent] 5.8 [SaturatedFatContent] 1.8 [CholesterolContent] 186.0 [SodiumContent] 482.9 [CarbohydrateContent] 58.3 [FiberContent] 8.6 [SugarContent] 41.0 [ProteinContent] 14.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Shred boiled chicken. Peel and slice onions thinly. Slice mushrooms thinly lengthwise. Scrape carrots and shred thinly. Wash cabbage and shred thinly. Wash bamboo shoots. Boil till done. Shred lengthwise. Place onions, mushrooms, carrots and cabbage in a pan. Cover. Cook on low flame for 2-3 minutes. Meanwhile, whisk the sauce ingredients together. Pour onto the vegetables adding the chicken and bamboo shoots. Stir well. Continue to cook until the sauce covers the vegetables evenly. Adjust seasoning. To make omelette, beat eggs vigorously with salt and pepper powder. Prepare omelette in a lightly greased pan. Remove. Cut into strips. Serve the casserole decorated witha lattice of omelette strips.
[Name] Autumn Pasta with Pumpkin and Sausage [AuthorId] 25129 [AuthorName] Cherie Edmunds [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-12-05T10:06:00Z [Description] Make and share this Autumn Pasta with Pumpkin and Sausage recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/27/6/picuZgBFA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/27/6/piccg0CAd.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["European", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] [NA, "1", "4", "1", "1", "4 -6", "1", "1", "1", "1/2", "1/8 - 1/4", "1/4 - 1/2", NA, "1", NA] [RecipeIngredientParts] ["extra virgin olive oil", "sweet Italian sausage link", "garlic", "onion", "bay leaves", "fresh sage", "dry white wine", "canned pumpkin", "heavy cream", "half-and-half", "cinnamon", "ground nutmeg", "penne", "rigatoni pasta", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 37.0 [Calories] 1005.4 [FatContent] 45.4 [SaturatedFatContent] 18.5 [CholesterolContent] 107.2 [SodiumContent] 1622.7 [CarbohydrateContent] 107.9 [FiberContent] 15.0 [SugarContent] 5.8 [ProteinContent] 33.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat a large skillet to MH heat. Add 1 T olive oil, then brown sausage. Transfer sausage to plate lined with paper towels to drain fat, set aside. Drain fat from skillet, return skillet to stove. Add 1 T olive oil, garlic and onion. Saute 3-5 minutes, until tender. Add Bay, sage, and wine to the pan, stir and incorperate sausage drippings from bottom of the pan. Reduce wine by half, then add stock and pumpkin, stir. When mixture comes to a bubble, add sausage to pan, reduce heat and add cream. Season with cinnamon, nutmeg, salt and pepper. Simmer 5-10 minutes. Pour pasta into sauce and stir. Add cheese and sage to garnish.
[Name] Tomato-Cucumber Stack w/ Fresh Mozzarella [AuthorId] 13063 [AuthorName] skat5762 [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 2001-12-05T10:06:00Z [Description] I had never heard of this dish before tasting it last summer at my fiancee's house. Then, everywhere I went it began to pop up. Its simple, down-to-earth charm depends upon the freshness of the ingredients- I can't wait for tomato season to return! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/27/7/picRBP2Zl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/27/7/picRG47B6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/27/7/picWGHdYJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/27/7/picubboRA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/27/7/pic6PvC2a.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/27/7/picIbyZWA.jpg"] [RecipeCategory] Cheese [Keywords] ["Vegetable", "European", "Low Protein", "Low Cholesterol", "< 60 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2 -3", "1/4", "8", "3", "1", "2 -3", "1", "1", NA] [RecipeIngredientParts] ["cucumber", "tomatoes", "red onion", "fresh basil leaves", "olive oil", "garlic", "sugar", "red pepper flakes", "mozzarella cheese"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 68.3 [FatContent] 3.6 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 8.0 [CarbohydrateContent] 8.4 [FiberContent] 1.3 [SugarContent] 5.0 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine vinegar and oil in small bowl; whisk in garlic, sugar and red pepper flakes. Arrange in individual stacks, or together on a serving platter, as follows: Cucumber, tomato, onion, mozzarella. Repeat layers as necessary. Scatter basil leaves liberally. Drizzle vinaigrette; best if flavors are left to marinate for one hour.
[Name] Thousand Island Dressing [AuthorId] 23302 [AuthorName] Millereg [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-12-05T10:06:00Z [Description] Make and share this Thousand Island Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Lunch/Snacks", "Vegetable", "Tex Mex", "Southwestern U.S.", "Spicy", "< 15 Mins", "No Cook", "Refrigerator", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1", "2", "2", "2", "1", "1 1/2", "2", "1", "1/4", "1", "1"] [RecipeIngredientParts] ["fat-free mayonnaise", "no-salt-added ketchup", "chili sauce", "green bell peppers", "red bell peppers", "scallions", "hard-boiled egg", "onions", "beets", "sugar", "chili powder", "Tabasco sauce"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 42.0 [FatContent] 1.8 [SaturatedFatContent] 0.4 [CholesterolContent] 23.8 [SodiumContent] 250.4 [CarbohydrateContent] 6.3 [FiberContent] 1.0 [SugarContent] 3.9 [ProteinContent] 1.0 [RecipeServings] 10.0 [RecipeYield] 1 cup [RecipeInstructions] Combine all ingredients and refrigerate for at least an hour before serving. Will keep refrigerated for about 1 week in the refrigerator.
[Name] Winter Vegetable Curry [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-12-05T10:06:00Z [Description] Make and share this Winter Vegetable Curry recipe from Food.com. [Images] character(0) [RecipeCategory] Curries [Keywords] ["Lunch/Snacks", "Vegetable", "Asian", "Indian", "Low Protein", "Low Cholesterol", "Healthy", "Kosher", "Potluck", "Winter", "Spicy", "Christmas", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "3/4", "2 1/2", "1", "1", "1", "2", "2", "2", "2", "1", "4", "1/4"] [RecipeIngredientParts] ["onion", "curry powder", "ground cumin", "crushed red pepper flakes", "potatoes", "plum tomatoes", "broccoli florets", "carrots", "cauliflower floret", "cooked rice", "cilantro leaf"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 436.6 [FatContent] 2.6 [SaturatedFatContent] 0.5 [CholesterolContent] 2.6 [SodiumContent] 147.1 [CarbohydrateContent] 90.1 [FiberContent] 6.6 [SugarContent] 15.1 [ProteinContent] 14.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in large nonstick skillet over medium-low heat. Add onion, cook until tender, stirring occasionally, about 10 minutes. Add curry powder, cumin and crushed red pepper; stir until fragrant, about 1 minute. Add milk; bring to boil. Add potatoes and 1 cup tomatoes. Cover; simmer until potatoes are almost tender, stirring occasionally, about 15 minutes. Add broccoli, carrots and cauliflower. Cover; simmer until all vegetables are tender, stirring occasionally, about 7 minutes. Season with salt and pepper. Divide rice among 4 plates. Top with curry. Sprinkle with remaining 1 cup tomatoes and garnish with cilantro leaves, if desired.
[Name] Make Ahead Mashed Potato Casserole [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-12-05T10:06:00Z [Description] Make and share this Make Ahead Mashed Potato Casserole recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/28/0/1vjZAMjtSGGXc8lSnDmr_mashed%20potatoes.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/28/0/q277SdMiS16ffemnJTH2_mashed%20potatoes.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/28/0/KJxArxfdRe6q3XJwQEiX_mashed%20potatoes.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/28/0/picX82zxO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/28/0/picd0otoI.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Canadian", "Kid Friendly", "Potluck", "Winter", "Thanksgiving", "< 60 Mins", "Oven", "Freezer", "Easy"] [RecipeIngredientQuantities] ["10", "1/2", "1/4", "1", "1", "1/2", "1", NA, "1/2"] [RecipeIngredientParts] ["potatoes", "cream cheese", "butter", "green onion", "sour cream", "fresh parsley", "dried marjoram"] [AggregatedRating] 5.0 [ReviewCount] 50.0 [Calories] 352.4 [FatContent] 17.4 [SaturatedFatContent] 10.1 [CholesterolContent] 49.1 [SodiumContent] 187.4 [CarbohydrateContent] 43.6 [FiberContent] 5.3 [SugarContent] 3.8 [ProteinContent] 7.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["In a large pot of boiling water, cook potatoes for 20 minutes or until tender but not mushy.", "Drain and let cool slightly, peel.", "With a potato masher, mash until smooth, do not use an electric mixer, blend in cream cheese and butter until melted.", "Mix in onions, sour cream, parsley, marjoram, and salt and pepper to taste.", "Transfer to 8 inch (2 L] baking dish, smooth top.", "Sprinkle with crumbs, (Casserole can be prepared to this point, covered and refrigerated for up to 2 days or frozen for up to 1 week. Let thaw in refrigerator for 24 hours. Add 10 minutes to baking time.] Bake in 400 degree oven for about 20 minutes or until heated through and top is lightly golden." ]
[Name] Tortilla Rollups [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-12-05T10:06:00Z [Description] These are wonderful to take to parties. Very easy to make as well. Always a big hit. Adjust the ingredients accordingly to how many you wish to make. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] ["No Cook", "Easy"] [RecipeIngredientQuantities] ["8 -10", "1", "1", "1/4", "1/4", NA] [RecipeIngredientParts] ["tortillas", "cream cheese", "black olives", "green chili", "sweet onion", "salsa"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 53.4 [FatContent] 2.7 [SaturatedFatContent] 1.1 [CholesterolContent] 5.0 [SodiumContent] 102.5 [CarbohydrateContent] 6.2 [FiberContent] 0.4 [SugarContent] 0.4 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 50 dippers [RecipeInstructions] Mix together cream cheese, olives, chilies, and onions of desired. Spread the cream cheese mixture in a thin layer on each tortilla. Roll up jelly roll style. Slice into 1 inch pieces. Serve with salsa for dipping.
[Name] Sweet Potato with Cashews [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2001-12-05T10:06:00Z [Description] Easy and elegant. A must for the holidays. The cashews add a nice crunch to this peachy sweet potato dish. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1/2", "1/3", "1/4", "1/2", "1", "3"] [RecipeIngredientParts] ["sweet potatoes", "brown sugar", "cashews", "ground ginger", "salt", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 242.2 [FatContent] 5.5 [SaturatedFatContent] 1.9 [CholesterolContent] 5.0 [SodiumContent] 334.7 [CarbohydrateContent] 46.7 [FiberContent] 4.2 [SugarContent] 23.6 [ProteinContent] 3.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook potatoes in enough salted water to cover until tender. Drain, peel, and cut into thick pieces. Combine brown sugar, cashews, ginger and salt. Layer 1/2 each of the potatoes, peaches and brown sugar mixture. Repeat layers. Dot with butter. Bake, covered, in a 350 degree oven for 30 minutes. Uncover and bake for 10 minutes more. Spoon syrup over all before serving.
[Name] Carrot Soup with Ginger and Lemon [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-12-05T10:06:00Z [Description] Make and share this Carrot Soup with Ginger and Lemon recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/28/3/L66JZ77Tsy6Wq8PdIB7B_carrot%20soup%20SITE-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/28/3/7yrKrQ2wSviG7Eu5s48e_carrot%20soup%20SITE-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/28/3/UyOa2y6KQkuXCFLLrQ2K_carrot%20soup%20SITE-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/28/3/pic1aLRRb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/28/3/picCgM58d.jpg"] [RecipeCategory] Vegetable [Keywords] ["Kosher", "Free Of...", "Potluck", "Christmas", "Hanukkah", "Thanksgiving", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/16 - 1/8", "1 1/2", "1", "1 1/2", "1 1/4", "2", "1 1/2", "3", "2", "4", "1"] [RecipeIngredientParts] ["butter", "onions", "fresh ginger", "garlic", "carrots", "tomatoes", "lemons, rind of", "fresh lemon juice", "sour cream", "carrot"] [AggregatedRating] 5.0 [ReviewCount] 30.0 [Calories] 150.7 [FatContent] 5.7 [SaturatedFatContent] 3.2 [CholesterolContent] 13.6 [SodiumContent] 146.4 [CarbohydrateContent] 24.4 [FiberContent] 6.2 [SugarContent] 12.2 [ProteinContent] 3.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt butter in heavy large pot over medium-high heat. Add onion; sauté 4 minutes. Add ginger and garlic; sauté 2 minutes. Add chopped carrots, tomatoes and lemon peel; saute 1 minute. Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly. Puree soup in batches in blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper. Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Top each with sour cream and grated carrot.
[Name] Raspberry Cream Torte [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2001-12-05T10:06:00Z [Description] Very special 9/10 layer cake/torte. Gorgeous presentation, impressive! Originally from Canadian Living magazine. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/28/4/picewmOqV.jpg" [RecipeCategory] Dessert [Keywords] ["Raspberries", "Berries", "Fruit", "Canadian", "Kid Friendly", "Potluck", "Spring", "Summer", "Winter", "Christmas", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/3", "6", "1 1/2", "1", "3/4", "2", "1", "2", "1/2", "2"] [RecipeIngredientParts] ["icing sugar", "sugar", "all-purpose flour", "unsalted butter", "water", "vanilla", "unsweetened raspberries"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 635.8 [FatContent] 40.0 [SaturatedFatContent] 24.7 [CholesterolContent] 127.3 [SodiumContent] 67.4 [CarbohydrateContent] 65.4 [FiberContent] 5.3 [SugarContent] 46.2 [ProteinContent] 6.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Wafers:", "Trace two 8-inch circles on each of two pieces of parchment paper.", "Invert and place on baking sheets.", "In a large bowl, lightly whisk egg whites, gradually whisk in sugar, flour, butter, water and vanilla just until blended.", "Drop 1/3 cup batter onto each circle, gently spread to cover circle.", "Bake one sheet at a time in upper half of 400°F oven for 8 to 10 minutes or until edges are just beginning to brown, let cool on baking sheet on rack for 2 minutes.", "Using metal spatula, transfer wafers to flat surface, let cool completely.", "Repeat with remaining batter to make 9 wafers.", "(Wafers can be layered between waxed paper in airtight container and stored for up to 2 days].", "Raspberry Sauce:", "In a food processor or blender, puree raspberries until smooth; press through sieve into bowl to remove seeds.", "Whisk in sugar and liqueur if using.", "(Sauce can be covered and refrigerated for up to 3 days.]", "In bowl, whip cream with icing sugar.", "Place one wafer on serving plate, spread with 1/2 cup of the whipped cream.", "Drizzle with 1/4 cup of the raspberry sauce.", "Repeat layering with remaining wafers, cream and sauce.", "Top with remaining wafer.", "Cover and refrigerate for 1 1/2 to 2 hours or until wafers have softened just enough to cut into wedges.", "Top last wafer with sifted icing sugar and whole half-frozen raspberries.", "(The raspberry makes a beautiful presentation, but any berry or fruit sauce can be used, or if you like any kind of icing may be used. Try chocolate garnished with mint or flavour the whipped cream with cocoa and maybe mint essence]." ]
[Name] Peanut Butter Playdough [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-12-05T10:06:00Z [Description] This treat can serve as edible play dough (just make sure the kiddies wash their hands before playing with it). Children can mold and shape while eating it. It's a great after school snack. Store extra portions in plastic bags in refrigerator or freezer. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/28/5/piclkmFUA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/28/5/picCu2v8T.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Kid Friendly", "Kosher", "Free Of...", "< 30 Mins", "For Large Groups", "No Cook", "Easy"] [RecipeIngredientQuantities] ["3 1/2", "4", "3 1/2", "4"] [RecipeIngredientParts] ["peanut butter", "confectioners' sugar", "honey", "powdered milk"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 888.2 [FatContent] 39.5 [SaturatedFatContent] 11.9 [CholesterolContent] 33.1 [SodiumContent] 406.4 [CarbohydrateContent] 121.9 [FiberContent] 3.8 [SugarContent] 115.0 [ProteinContent] 24.3 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] In large bowl, cream together peanut butter and confectioners' sugar, then beat in honey and fold in milk powder. Divide into 15 equal portions and refrigerate or freeze until ready to use.
[Name] Traditional Tamales (Pork) [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT4H [PrepTime] PT2H [TotalTime] PT6H [DatePublished] 2001-12-05T10:06:00Z [Description] This tamale recipe is about as traditional as you can get, although I use a roast instead of the whole pig head that many Mexican women use. I have also used beef, but they just do not taste quite the same. These take about all day to make and are a lot of work, but they are so worth the time and the effort. Not for the faint-hearted cook for sure. They are a huge hit here in the West. For added flavor, top with either some of the red sauce used to prepare this recipe, or with my favorite, green chili sauce with pork, recipe #20574. Serve with sides of Spanish rice, refried beans topped with cheese and frosty margaritas for a delicious authentic Mexican meal. For an online tamale-making tutorial, including pictures, please see http://www.recipezaar.com/bb/viewtopic.zsp?t=188623 posted in the Mexican cooking forum. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/28/6/Ak3G2OXFSZmMl7Ck5yig_tamales-sauce-5316.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/28/6/n3AfSdtqQ6a0OeQCwE71_tamales-sauce-5319.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/28/6/01484336278.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/28/6/EboJ9hJwQNeeOyJ1nB1T_1520627338236688.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/15286/0YZ1uMvlTgCu7ipjoGDQ_IMG_20180219_185451.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/28/6/GHPOFq9T2OmBgawZ7RnQ-20130503_201433.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/28/6/XgkvVB0TSjCcggYoAl4k-Tamalies2.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/15286/fwpJd6d0QxWHouaYPTwG_20191224_161531.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/28/6/SGgACJhbRMy5N4wXQBHJ_tamales.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/28/6/Wgbb0NBXQEaAjBqb3opd_1520267604939328.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/28/6/EboJ9hJwQNeeOyJ1nB1T_1520627338236688.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/28/6/piccaoET1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/28/6/OTuMYN2jQe2Cad6N2HVo_1514418882548-745381022.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/28/6/Wgbb0NBXQEaAjBqb3opd_1520267604939328.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/28/6/Ik0rfRObTdq9UcQu0EiA_tamales-sauce-5329.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/28/6/6IW8l2eSzuthNGTCLr1G-IMG_20131112_192135_789.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/28/6/picmcNonQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/28/6/piccGbRM0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/28/6/picBO2LoY.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Mexican", "Spicy", "Steam"] [RecipeIngredientQuantities] ["3 1/2", "10", "1", "3", "3 1/2", "4", "3/4", "6", "1 1/2", "50"] [RecipeIngredientParts] ["water", "onion", "garlic cloves", "salt", "red chili sauce", "Red Chili Sauce (To Be Used With Traditional Tamales]", "shortening", "masa harina", "baking powder"] [AggregatedRating] 5.0 [ReviewCount] 122.0 [Calories] 153.3 [FatContent] 9.3 [SaturatedFatContent] 2.8 [CholesterolContent] 22.5 [SodiumContent] 196.5 [CarbohydrateContent] 10.7 [FiberContent] 0.9 [SugarContent] 0.1 [ProteinContent] 6.8 [RecipeServings] nan [RecipeYield] 50 Tamales [RecipeInstructions] ["In a 5 qt Dutch oven, bring pork, water, onion, garlic and 1 1/2 salt to boil.", "Simmer covered, about 2 1/2 hours or until meat is very tender.", "Remove meat from broth and allow both meat and broth to cool. (Chilling the broth will allow you to easily remove the fat if you desire to do so].", "Shred the meat using 2 forks, discarding fat.", "Strain the broth and reserve 6 cups.", "In a large sauce pan, heat the red chili sauce and add meat; simmer, covered for 10 minutes.", "To make masa beat shortening on medium speed in a large bowl for 1 minute.", "In a separate bowl, stir together masa harina, baking powder and 2 teaspoons salt.", "Alternately add masa harina mixture and broth to shortening, beating well after each addition. (Add just enough broth to make a thick, creamy paste].", "In the mean time, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well.", "To assemble each tamale, spread 2 tablespoons of the masa mixture on the center of the corn husk (each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side].", "Place about 1 tablespoon meat and sauce mixture in the middle of the masa.", "Fold in sides of husk and fold up the bottom.", "Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a Dutch oven.", "Lean the tamales in the basket, open side up.", "Add water to Dutch oven just below the basket.", "Bring water to boil and reduce heat.", "Cover and steam 40 minutes, adding water when necessary.", "To freeze these for future meals, leave them in the husks and place them in freezer bags. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two or re-steam them just until hot." ]
[Name] No Bake Brownies [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2001-12-05T10:06:00Z [Description] This one really came in handy when my oven died a few years ago, after 15 years of faithful service! [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Kid Friendly", "Kosher", "< 30 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["12", "1", "2", "3", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["evaporated milk", "evaporated milk", "miniature marshmallows", "pecans", "powdered sugar", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 2245.9 [FatContent] 110.9 [SaturatedFatContent] 37.6 [CholesterolContent] 25.4 [SodiumContent] 1213.9 [CarbohydrateContent] 313.6 [FiberContent] 14.8 [SugarContent] 121.6 [ProteinContent] 24.4 [RecipeServings] nan [RecipeYield] 3 dozen [RecipeInstructions] Combine chocolate chips and 1 cup evaporated milk in a heavy saucepan; cook over low heat until chips melt, stirring occasionally. Set chocolate mixture aside. Combine wafer crumbs and next 4 ingredients in a large bowl; stir until blended. Set 1/2 cup chocolate mixture aside. Stir remaining chocolate mixture into crumb mixture. Press into a well greased 9-inch square pan. Combine reserved 1/2 cup chocolate mixture and 2 teaspoons evaporated milk; spread over crumb mixture. Chill. Cut into squares.
[Name] Roast Snapper With Champ [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-12-05T10:06:00Z [Description] Make and share this Roast Snapper With Champ recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Stove Top" [RecipeIngredientQuantities] ["4", NA, NA, "150", "1", "1", "1", "225", "300", "100"] [RecipeIngredientParts] ["red snapper fillets", "salt", "black pepper", "extra virgin olive oil", "lemon", "watercress", "baking potato", "spring onions", "milk", "butter"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 970.6 [FatContent] 58.6 [SaturatedFatContent] 19.6 [CholesterolContent] 143.6 [SodiumContent] 298.9 [CarbohydrateContent] 60.8 [FiberContent] 7.3 [SugarContent] 3.5 [ProteinContent] 53.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the fish-----------------------. Score the snapper on the skin side- cut deep enough so that the fillet does not curl when frying. Season with salt and pepper. Heat a thin film of olive oil in pan. Place fish skin side down in the pan until a crust forms. Turn over and cook till nicely browned. When ready, drain fish and arrange it on a serving dish. Garnish with lemon wedges and fresh watercress or a light green salad. For the champ------------------------. Dice potatoes in approx 3cm cubes and boil till soft. Drain. Dry the potatoes then mash them until completely smooth. Wash and slice the sping onions and infuse (simmer] in the milk over a low heat. Add the butter, the cooked spring onion and milk to the mashed potato and mix well. To make champ smooth and creamy, can add more milk if required. Then mix well. (optional] Add a scoop of champ to serving plate.
[Name] Sweet Chili-Glazed Chicken Wings [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT40M [PrepTime] PT2H [TotalTime] PT2H40M [DatePublished] 2001-12-05T10:06:00Z [Description] This is always a big hit at my house, especially when we have people over to watch a game on TV. The prep time includes marinating the wings. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Kosher", "Potluck", "Spicy", "Weeknight", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "3", "3", "2 1/2", "2", "3/4", "1", "3/4", "1/2", "1", NA, "1/4"] [RecipeIngredientParts] ["chicken wings", "fresh cilantro", "soy sauce", "garlic", "ginger", "crushed red pepper flakes", "rice vinegar", "sugar", "water", "white rice", "green onion"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 796.3 [FatContent] 50.0 [SaturatedFatContent] 12.5 [CholesterolContent] 174.8 [SodiumContent] 923.6 [CarbohydrateContent] 42.5 [FiberContent] 0.8 [SugarContent] 38.0 [ProteinContent] 43.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut each chicken wing in half at joint. Mix oil, cilantro, soy sauce, 2 tablespoons garlic, ginger and 1/4 teaspoon crushed red pepper in large bowl. Add chicken wings and turn to coat. Cover and refrigerate 2 hours. Preheat oven to 400°F. Using tongs, transfer chicken wings to large baking sheet. Bake until cooked through and golden brown, about 20 minutes. Meanwhile, combine vinegar, sugar, water, chili-garlic sauce, remaining 1/2 tablespoon garlic and remaining 1/2 teaspoon crushed red pepper in medium saucepan. Bring to boil; reduce heat and simmer until glaze mixture thickens to syrup consistency, about 20 minutes. Transfer baked chicken wings to large bowl. Pour glaze over; toss to coat. Place chicken wings atop steamed white rice. Sprinkle with green onions.
[Name] Rice and Nut Salad [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-12-05T10:06:00Z [Description] Make and share this Rice and Nut Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Brown Rice", "Rice", "Fruit", "Nuts", "Canadian", "European", "Vegan", "Spring", "Summer", "Winter", "Christmas", "< 30 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "2", NA, "4", "2", "10", "3", "2", "2", "15", "1/4", "4", "6"] [RecipeIngredientParts] ["olive oil", "lemon juice", "sultanas", "currants", "brown rice", "walnuts", "cashew nuts", "cucumber", "red kidney beans", "black olives"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 806.9 [FatContent] 37.6 [SaturatedFatContent] 4.6 [CholesterolContent] 0.0 [SodiumContent] 236.5 [CarbohydrateContent] 107.4 [FiberContent] 11.1 [SugarContent] 30.1 [ProteinContent] 19.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put the olive oil, lemon juice, salt and pepper in a screw top jar and shake vigorously until thickened. Mix together the soaked fruits, rice, nuts, peaches, cucumber, beans and olives. Pour the dressing over and toss thoroughly. Serve on a bed of shredded crisp lettuce or endive.
[Name] Mango-Orange Mousse Cake [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2001-12-05T10:06:00Z [Description] When mangoes are in season this is one of the first things I make with them. It's an impressive dessert, worth the extra effort. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/29/1/piciqHRA7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/29/1/picJYzm8P.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/29/1/picewNO3Y.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/29/1/piccUt7gv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/29/1/picIMrPWu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/29/1/pic3Qdjss.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/29/1/picYHV49A.jpg"] [RecipeCategory] Dessert [Keywords] ["Fruit", "Kosher", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/2", "2", "2", "1/2", "2", "1/4", "1", "2 1/2", "1/2", "1", "1", "1", "1 1/2", "1 1/2", "1"] [RecipeIngredientParts] ["cake flour", "baking powder", "eggs", "sugar", "unsalted butter", "unflavored gelatin", "mangoes", "sugar", "powdered sugar", "mango"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 482.9 [FatContent] 29.2 [SaturatedFatContent] 13.7 [CholesterolContent] 155.6 [SodiumContent] 55.2 [CarbohydrateContent] 53.3 [FiberContent] 4.2 [SugarContent] 41.5 [ProteinContent] 7.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] For cake-----------------. Position rack in center of oven and preheat to 400°F. Butter 2 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of cake pans with waxed paper. Butter paper and dust lightly with flour. Sift flour and baking powder into medium bowl. Using electric mixer, beat eggs and yolks in large bowl until frothy. Gradually add 1/2 cup sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 4 minutes. Fold in flour mixture. Fold 1 heaping tablespoon batter into melted butter. Fold butter mixture back into batter. Divide batter between prepared pans. Bake until cakes are just golden brown around edges and toothpick inserted into centers comes out clean, about 10 minutes. Cool cakes completely in pans on rack. For Mousse---------------------. Pour liqueur into small bowl; sprinkle gelatin over. Let gelatin soften 10 minutes. Puree mangoes in processor. Measure puree and return 2 1/2 cups to work bowl of processor (reserve remainder for garnish]. Add sugar to mango puree in processor and blend well. Set bowl of gelatin in saucepan of simmering water. Stir until gelatin dissolves. Add gelatin mixture to mango in processor and blend. Whip cream in large bowl to soft peaks. Fold in mango mixture. Transfer 1 cake layer to 9-inch-diameter springform pan with 2 3/4-inch-high sides. Spread mango mousse over cake. Place second cake layer atop mousse. Press lightly. Wrap tightly with plastic and refrigerate at least 4 hours. (Can be prepared 1 day ahead.] For Frosting------------------------Ø© . Whip cream until soft peaks form. Add sugar and liqueur and beat until firm peaks form. Release pan sides. Transfer cake to platter. Frost top and sides of cake with whipped cream mixture. Press almonds onto sides. Garnish top with mango slices. Brush mango with reserved puree.
[Name] Ginger Spiced Tea [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-12-05T10:06:00Z [Description] Make and share this Ginger Spiced Tea recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Kosher", "Free Of...", "Spicy", "< 30 Mins"] [RecipeIngredientQuantities] ["6", "6", "4", "2", "6", "2", "6", "1/4"] [RecipeIngredientParts] ["water", "cardamom pods", "fresh ginger", "crystallized ginger", "cloves", "low-fat milk", "dark brown sugar"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 70.2 [FatContent] 0.8 [SaturatedFatContent] 0.5 [CholesterolContent] 4.1 [SodiumContent] 45.6 [CarbohydrateContent] 13.3 [FiberContent] 0.0 [SugarContent] 13.2 [ProteinContent] 2.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine first 5 ingredients in heavy large saucepan. Cover and simmer 10 minutes. Add milk and tea, bring to boil and simmer 2 minutes. Turn off heat and steep 4 to 6 minutes, according to desired strength. Mix in sugar. Strain tea.
[Name] Warm Green Bean Salad with Pine Nuts and Basil [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-12-05T10:06:00Z [Description] Make and share this Warm Green Bean Salad with Pine Nuts and Basil recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Kosher", "Free Of...", "Potluck", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", "1/4", "2", "18"] [RecipeIngredientParts] ["green beans", "olive oil", "pine nuts", "garlic", "fresh basil leaves"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 114.8 [FatContent] 8.5 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 7.3 [CarbohydrateContent] 9.2 [FiberContent] 4.2 [SugarContent] 1.8 [ProteinContent] 2.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Place beans in bowl of ice water to cool. Drain well. Pat dry with paper towels. Heat oil in heavy large skillet over medium-low heat. Add pine nuts and sauté until light brown, about 6 minutes. Add garlic; stir 1 minute. Add green beans to skillet; sauté until heated through, about 5 minutes. Stir in basil. Season with salt and pepper. Transfer to bowl and serve.
[Name] Coconut Curried Chicken [AuthorId] 19717 [AuthorName] Elliot Targum [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-12-05T10:06:00Z [Description] Make and share this Coconut Curried Chicken recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/29/4/01487289060.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/29/4/01478652200.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/29/4/piceefyMP.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Coconut", "Fruit", "Nuts", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "2", "2", "2", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["curry powder", "salt", "canola oil", "garlic", "ginger", "onion", "boneless chicken breast", "low-fat coconut milk", "lime juice"] [AggregatedRating] 5.0 [ReviewCount] 21.0 [Calories] 242.4 [FatContent] 13.1 [SaturatedFatContent] 3.3 [CholesterolContent] 72.6 [SodiumContent] 365.2 [CarbohydrateContent] 6.1 [FiberContent] 1.4 [SugarContent] 1.9 [ProteinContent] 24.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine the curry powder and salt in a bowl, add the chicken and toss to coat. Heat the oil in a non-stick pan, over medium high, add the garlic, ginger, and onion. Cook, stirring for 1 minute, then add the chicken and sear for 2 to 3 minutes per side, until browned. Add the coconut milk and lime juice, reduce heat to medium, and cook stirring occasionally, about 15 minutes.
[Name] Time to Spare Ribs [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2001-12-05T10:06:00Z [Description] Make and share this Time to Spare Ribs recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "1 1/2", "1/2", "1/2", "3 -4", "2", "1", "2"] [RecipeIngredientParts] ["flour", "barbecue sauce", "onion", "bell pepper", "prepared mustard", "chili powder", "barbecue sauce"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 1354.3 [FatContent] 86.3 [SaturatedFatContent] 32.2 [CholesterolContent] 283.1 [SodiumContent] 2098.3 [CarbohydrateContent] 71.6 [FiberContent] 16.2 [SugarContent] 4.9 [ProteinContent] 74.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 325F degrees. Shake flour in the oven cooking bag. Place the bag in a 13x9x2 inch baking pan. Add BBQ sauce, onion and bell pepper. Squeeze the bag to blend ingredients. Cut the ribs into serving size pieces and place in the bag. Turn the bag to coat the meat with the sauce. Arrange ribs in a single layer. Close with a nylon tie. Make a few slits in the top of the bag. Bake 1 1/2 hours or until tender. Variation: add Ribs and Beans dinner ingredients. Note:The sauce will cause the inside of the bag to turn dark. Relax, it is not burning.
[Name] Grilled New Potatoes with Parmesan and Herbs [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-12-05T10:06:00Z [Description] Make and share this Grilled New Potatoes with Parmesan and Herbs recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/29/6/picwIjDIc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/29/6/picHY38uA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/29/6/picksMguK.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Kosher", "Free Of...", "Potluck", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "4", "1", "3", "3", "3", "2"] [RecipeIngredientParts] ["olive oil", "green onion", "Italian parsley", "parmesan cheese", "garlic", "fresh oregano"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 194.3 [FatContent] 7.6 [SaturatedFatContent] 1.3 [CholesterolContent] 1.6 [SodiumContent] 62.5 [CarbohydrateContent] 28.8 [FiberContent] 3.5 [SugarContent] 2.5 [ProteinContent] 4.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook potatoes in large pot of boiling salted water until tender, about 15 minutes. Drain potatoes; cool. Prepare barbecue (medium heat]. Cut potatoes in half; transfer to large bowl. Add 2 tablespoons oil; toss to coat. Grill potatoes until golden, turning occasionally, about 5 minutes. Transfer to bowl. Drizzle 2 tablespoons oil over. Add remaining ingredients; toss to coat. Season with salt and pepper. Serve warm.
[Name] All Everything Dip [AuthorId] 22920 [AuthorName] Leona [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-12-05T10:06:00Z [Description] This dip can be served hot or cold. This dip is good for chips as well as veggies. Be creative! This can even be used as a "stuffing" for fish. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Cheese", "< 30 Mins", "Oven", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1"] [RecipeIngredientParts] ["mozzarella cheese", "sharp cheddar cheese", "mayonnaise", "green chilies", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 281.2 [FatContent] 21.1 [SaturatedFatContent] 13.0 [CholesterolContent] 69.7 [SodiumContent] 474.6 [CarbohydrateContent] 4.8 [FiberContent] 0.6 [SugarContent] 2.3 [ProteinContent] 18.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients together in a bowl. Place ingredients in a pie dish. Bake at 325°F for 20 minutes. May serve hot or chilled.
[Name] Blackberry Vodka Cordial [AuthorId] 23955 [AuthorName] KJ1036 [CookTime] nan [PrepTime] PT24H [TotalTime] PT24H [DatePublished] 2001-12-05T10:06:00Z [Description] Make and share this Blackberry Vodka Cordial recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Canning", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["900", "475", "375"] [RecipeIngredientParts] ["blackberries", "sugar", "vodka"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 6.1 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 1.1 [FiberContent] 0.1 [SugarContent] 1.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 500 mLs [RecipeInstructions] Combine all ingredients in a jar/ container. Place the jar in a cool dark place for 24 hours, turning occasionally to combine. Strain into a bottle. Store in refrigerator. Serve with soda water. Discarded berries very good over ice cream!
[Name] Beef & Pepper Rice Skillet [AuthorId] 20076 [AuthorName] Rosemary Chapman [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-12-05T10:06:00Z [Description] I found this recipe many years ago in a magazine and have made this many times for my family. Today, this is still a favorite. I am more careful now with the soy sauce because of sodium content. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", "1", "1", "1", NA, "3", "2", "1"] [RecipeIngredientParts] ["onion", "Uncle Ben's converted brand rice", "beef broth", "water", "soy sauce", "green peppers", "pimientos"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 425.2 [FatContent] 14.6 [SaturatedFatContent] 3.2 [CholesterolContent] 97.7 [SodiumContent] 1424.7 [CarbohydrateContent] 27.1 [FiberContent] 2.1 [SugarContent] 3.4 [ProteinContent] 44.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown beef in oil in 10-inch frying pan. Stir in onion, rice, beef broth, one soup can of water and soy sauce. Bring to boil. Reduce heat, cover, and cook over low heat until liquid is absorbed, about 25 minutes. Stir in green pepper and pimiento. Heat through.
[Name] Sausage Dressing [AuthorId] 25405 [AuthorName] Brandi [CookTime] PT45M [PrepTime] PT25M [TotalTime] PT1H10M [DatePublished] 2001-12-05T10:06:00Z [Description] This recipe adds a bit of entertainment to old-fashion dressing. It is a recipe that has been in my fiance's family for decades. I am not a big fan of sausage, but my fiance made me try it last Thanksgiving, and I was hooked! So, even you non-sausage lovers will enjoy this. It is wonderful for the holiday season. Enjoy! [Images] character(0) [RecipeCategory] Weeknight [Keywords] ["Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "5", "5", "3", "1", "3 1/2 - 4", "2", NA] [RecipeIngredientParts] ["sausage", "celery ribs", "sage", "chicken broth", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 263.2 [FatContent] 18.6 [SaturatedFatContent] 6.2 [CholesterolContent] 85.8 [SodiumContent] 977.9 [CarbohydrateContent] 11.2 [FiberContent] 1.0 [SugarContent] 2.2 [ProteinContent] 11.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown sausage with onions and celery. Mix remaining ingredients thoroughly in large pan. Add sausage, onions, and celery after draining; let sit over night in refregerated area. Bake in oven at 375 degrees until golden brown.
[Name] Red Chili Sauce (To Be Used With Traditional Tamales) [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 2001-12-05T10:06:00Z [Description] This is the recipe I use to make recipe #15286. For an online tamale making tutorial, including pictures, please see http://www.recipezaar.com/bb/viewtopic.zsp?t=188623 posted in the Mexican cooking forum. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/30/1/zmRzsryRTOFm2aEQDa8Q_tamales-sauce-5338.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/15301/duV9ScyTk6rgwnJv23jg_20181103_115050.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/30/1/fVBfSQ09RO1Nzx7fFpuJ_tamales-sauce-5326.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/30/1/picdzpO3h.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/30/1/d5hquc4ZTjGgPzE8sv57_1513563047641251458301.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/30/1/Wirs5IjRdmYbFdXHkMJp_tamales-sauce-5343.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/30/1/vSC0evn5QCOWtUtDAxrx_tamales-sauce-5320.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/30/1/picOjbe89.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/30/1/pic94uxKd.jpg"] [RecipeCategory] Sauces [Keywords] ["Mexican", "Weeknight", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["15", "4 -5", "2", "1", "2", "2"] [RecipeIngredientParts] ["garlic cloves", "ground cumin", "salt", "all-purpose flour", "olive oil", "shortening"] [AggregatedRating] 5.0 [ReviewCount] 81.0 [Calories] 39.5 [FatContent] 2.6 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 585.6 [CarbohydrateContent] 3.9 [FiberContent] 0.8 [SugarContent] 0.9 [ProteinContent] 0.7 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] Remove stems and seeds from dried chili peppers. Place peppers in a single layer on a baking sheet. Roast in 350°F oven for 2 to 5 minutes or until you smell a sweet roasted aroma, checking often to avoid burning. Remove from oven and soak in enough hot water to cover for about 30 minutes or until cool. Put peppers and 2 1/2 cups of the soaking water into a blender (save the remaining soaking water]. Add garlic, cumin and salt. Cover and blend until smooth. In a 2-quart sauce pan, stir flour into oil or melted shortening over med heat until browned. Carefully stir in blended chili mixture. Simmer uncovered for 5 to 10 minutes or until slightly thickened. (If sauce gets too thick, stir in up to 1 cup of the remaining soaking water until you reach the desired thickness] Use this sauce for traditional tamales, recipe #15286. Note: When working with chilies, use rubber gloves to protect your skin, and avoid contact with your eyes. Wash hands throughly with soap and water to remove all of the chili oils.
[Name] Banana Caramel Fluff [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-12-05T10:06:00Z [Description] Make and share this Banana Caramel Fluff recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/30/2/picb6BGk1.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "Healthy", "Kid Friendly", "Kosher", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "1"] [RecipeIngredientParts] ["bananas", "vanilla extract", "butter"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 493.5 [FatContent] 9.7 [SaturatedFatContent] 4.7 [CholesterolContent] 44.4 [SodiumContent] 637.0 [CarbohydrateContent] 97.4 [FiberContent] 4.4 [SugarContent] 10.1 [ProteinContent] 7.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F (175 degrees C]. In a small bowl, combine bananas, vanilla and melted butter, until bananas are well coated. On a cookie sheet, unroll two crescent rolls, leaving the two triangles attached to form a square. Place 1/4 of banana mixture in the center of each pair of rolls. Bake for 11 to 13 minutes, or until pastry is golden brown. Heat caramel topping and drizzle over dessert. Serve warm.
[Name] Rack of Lamb With a Honey-Hazelnut Crust [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-12-05T10:06:00Z [Description] Make and share this Rack of Lamb With a Honey-Hazelnut Crust recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/30/3/pico0fWmh.jpg" [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "3", "3", "3", "3", NA] [RecipeIngredientParts] ["hazelnuts", "fresh rosemary", "racks of lamb", "honey"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 184.1 [FatContent] 11.0 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 99.3 [CarbohydrateContent] 19.2 [FiberContent] 2.4 [SugarContent] 8.0 [ProteinContent] 4.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425F degrees. Combine hazelnuts, breadcrumbs and rosemary in large bowl. Arrange lamb racks meat side up in single layer on heavy large baking sheet. Brush each rack with 1 Tbsp dijonnaise. Season lamb wih salt and pepper. Press 2/3 cup breadcrumb mixture onto each. Drizzle each lamb rack with 1 Tbsp honey. Roast until meat thermometer inserted into thickest part registers 130F for medium-rare, about 25 minutes. Let lamb stand 10 minutes. Cut between each rib to separate into chops. (Racks can be prepared up to 4 hours ahead. Cover tightly and refrigerate].
[Name] Fantasy Fudge [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-12-05T10:08:00Z [Description] I copied this recipe off the back of a jar of marshmallow cream. The recipe was for chocolate-walnut fudge. I just change the flavor of the candy chips for different flavors. It is a no fail recipe and always comes out the way you think fudge should. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/30/4/wqaYoH0OTN2k9EnZdkPz_untitled-8628.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/30/4/fmlam67QiyLqIaKdFE7I_untitled-8622.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/30/4/Kh3JX9LgSoWEyDVQmnWV_untitled-8618.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/30/4/2ptnrievQ9Oq8kmR5nkH_untitled-8619.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/30/4/piccMtvQ4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/30/4/picbHkGKS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/30/4/picHP6sZG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/30/4/pic0K7EpF.jpg"] [RecipeCategory] Candy [Keywords] ["Dessert", "Low Protein", "Christmas", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["3", "3/4", "2/3", "8 -12", "1", "1", "1"] [RecipeIngredientParts] ["sugar", "butter", "margarine", "evaporated milk", "white chocolate chips", "marshmallow cream", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 119.0 [Calories] 57.4 [FatContent] 2.3 [SaturatedFatContent] 1.4 [CholesterolContent] 4.3 [SodiumContent] 16.5 [CarbohydrateContent] 9.6 [FiberContent] 0.1 [SugarContent] 8.5 [ProteinContent] 0.2 [RecipeServings] 96.0 [RecipeYield] 1 pound [RecipeInstructions] Mix butter, sugar and milk in a saucepan. Heat until 230 degrees on a candy thermometer. Or if you do not have a thermometer, bring to a rolling boil, stirring constantly for 4 to 5 minutes. Remove from heat. Stir in candy chips a little at a time until melted. Stir in the rest of the ingredients. Spread into a greased 13\" by 9\" by 2\" pan. Cool to room temperature. Cut into squares.
[Name] Kid-Friendly Saltwater Taffy [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT20M [PrepTime] PT1H [TotalTime] PT1H20M [DatePublished] 2001-12-05T10:09:00Z [Description] Make and share this Kid-Friendly Saltwater Taffy recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Kid Friendly", "Christmas", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "1 1/2", "2", "1/4", "7"] [RecipeIngredientParts] ["sugar", "light corn syrup", "water", "salt", "butter", "margarine"] [AggregatedRating] 4.0 [ReviewCount] 10.0 [Calories] 1290.1 [FatContent] 4.1 [SaturatedFatContent] 2.4 [CholesterolContent] 10.1 [SodiumContent] 1888.8 [CarbohydrateContent] 330.9 [FiberContent] 0.0 [SugarContent] 245.2 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 2 pounds [RecipeInstructions] Butter the sides of a 2 qt saucepan. Add to the pan the sugar, corn syrup, water and salt. Cook over med heat, stirring constantly until sugar is dissolved. Continue cooking to 265 degrees (hard-ball stage] without stirring (mixture should boil gently over entire surface]. Remove from heat. Stir in butter or margarine, flavoring and color. Pour into a buttered 15x10x1 inch pan. Cool about 20 minutes or until easily handled. Butter hands and pull candy until difficult to pull. Cut into fourths. Pull each piece into a long strand about 1/2 inch thick. Cut taffy into bite size pieces using buttered scissors. Wrap each piece in clear plastic or plastic wrap with a Christmas design. Store overnight.
[Name] Curried Chicken and Rice Salad [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-12-05T10:10:00Z [Description] I love chicken salads, and I love curried chicken. Although this recipe is for 6, that's only if none of those 6 are me! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "White Rice", "Long Grain Rice", "Poultry", "Rice", "Meat", "Asian", "Indian", "Kosher", "Potluck", "Spicy", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3/4", "2", "1", "2", "2", "4", "1", "1", "1/2", "1/4", "1/4", "2"] [RecipeIngredientParts] ["olive oil", "olive oil", "onion", "curry powder", "boneless skinless chicken breast halves", "long-grain white rice", "tiny peas", "golden raisins", "dried currant", "fresh cilantro", "white wine vinegar", "ground cumin"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 868.1 [FatContent] 33.4 [SaturatedFatContent] 4.8 [CholesterolContent] 22.8 [SodiumContent] 491.6 [CarbohydrateContent] 119.6 [FiberContent] 5.6 [SugarContent] 11.1 [ProteinContent] 21.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onion and curry powder and sauté 5 minutes. Add chicken and sauté until cooked through, about 4 minutes. Transfer to large bowl and cool. Mix in rice, peas, bell peppers, raisins and cilantro. Whisk remaining 3/4 cup oil, vinegar and cumin in small bowl to blend. Add enough dressing to salad to season to taste; toss well.
[Name] Curried Pea Soup [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-12-05T10:11:00Z [Description] Make and share this Curried Pea 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/15/30/7/pic3it6T0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/30/7/piczl6rDK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/30/7/pic3hFemZ.jpg"] [RecipeCategory] Vegetable [Keywords] ["Asian", "Indian", "Kosher", "Potluck", "St. Patrick's Day", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1", "5", "4", "2", "1", "1/2", "1/4"] [RecipeIngredientParts] ["butter", "onion", "curry powder", "vegetable broth", "tiny peas", "fresh peas", "plain low-fat yogurt", "fresh cilantro", "red onion"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 231.9 [FatContent] 7.7 [SaturatedFatContent] 4.4 [CholesterolContent] 18.9 [SodiumContent] 104.8 [CarbohydrateContent] 30.8 [FiberContent] 8.9 [SugarContent] 14.4 [ProteinContent] 11.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Melt butter in heavy large saucepan over medium-high heat.", "Add 1 onion and sauté until tender, about 10 minutes.", "Add curry and stir 30 seconds.", "Add 4 cups broth and peas and bring to boil.", "Reduce heat; simmer until peas are very tender, about 15 minutes.", "Season with salt and pepper.", "Puree in blender in batches.", "Thin with more broth if desired.", "Mix yogurt, cilantro and red onion in small bowl.", "Cover; chill up to 2 hours.", "Rewarm soup, stirring often.", "Serve with dollop of yogurt mixture." ]
[Name] Vegetable Broth (version 1.3) [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT8H [PrepTime] PT30M [TotalTime] PT8H30M [DatePublished] 2001-12-05T10:12:00Z [Description] One of the best uses for a slow cooker is making vegetable broth. You can control the amount of sodium and the variety of vegetables and seasoning, and the broth can develop a full, rich flavor in the slow-cooker while you busy yourself elsewhere. This recipe depends on browned onion for a hearty flavor and parsnip for a subtle sweetness, but you can experiment with your own veget [Images] character(0) [RecipeCategory] Stocks [Keywords] ["Grains", "Vegetable", "Southwestern U.S.", "European", "Weeknight", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "1", "1", "1", "1", "3", "3", "3", "1", "1/2", "3", "3", "3", "6", "5", "1", "1", "1", "1", NA, "1", "2", "2", "1", "4", "1", "1", "1/4 - 1"] [RecipeIngredientParts] ["onion", "canola oil", "carrot", "parsnip", "potato", "turnip", "zucchini", "celery", "leek", "Brussels sprouts", "green onions", "garlic", "garlic", "bay leaves", "peppercorns", "cloves", "celery seed", "sage", "allspice", "oregano", "pure maple syrup", "honey", "canola oil", "cider vinegar", "reduced-sodium Worcestershire sauce", "water", "no-salt-added whole tomatoes", "unsalted butter"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 622.3 [FatContent] 30.1 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 246.1 [CarbohydrateContent] 83.1 [FiberContent] 15.6 [SugarContent] 35.2 [ProteinContent] 11.8 [RecipeServings] nan [RecipeYield] 2 quarts [RecipeInstructions] Saute chopped onion in canola oil until it is well browned. Combine browned onion with remaining ingredients in a slow cooker. Cover, and cook on low for 6 to 10 hours (a longer cooking time will result in a stronger broth]. Strain out and discard or compost vegetables, bay leaves and spices. Cool broth, then refrigerate for up to 5 days or freeze in small portions to use in recipes calling for 1/2 cup or 1 cup.
[Name] Zucchini Gratin [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-12-05T10:12:00Z [Description] Make and share this Zucchini Gratin recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/30/9/picyKuKGJ.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/15309/Njvz4IziQn6qN98ZayZq_Zuccini Gratin.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/30/9/picZ6pg2X.jpg"] [RecipeCategory] Cheese [Keywords] ["Vegetable", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "6", "2", "1 1/4", "1/2", "1/2", "2", NA] [RecipeIngredientParts] ["butter", "zucchini", "fresh tarragon", "dried tarragon", "parmesan cheese", "milk", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 400.6 [FatContent] 30.3 [SaturatedFatContent] 17.7 [CholesterolContent] 180.8 [SodiumContent] 615.3 [CarbohydrateContent] 14.1 [FiberContent] 3.1 [SugarContent] 7.8 [ProteinContent] 20.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F degrees. Butter 9 inch deep-dish pie plate. Melt butter in heavy large skillet over medium-high heat. Add zucchini, sauté until golden, about 5 minutes. Season with salt and pepper. Layer half the zucchini in prepared dish. Sprinkle half of tarragon and 1/2 cup cheese over. Repeat layering with zucchini, tarragon and 1/2 cup cheese. Combine milk, cream and eggs in small bowl. Season with salt and pepper. Pour custard mixture over zucchini. Sprinkle remaining cheese over. Bake until gratin is set in center, about 35 minutes. Serve immediately.
[Name] Chicken with Lemon and Basil Sauce [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-12-05T10:22:00Z [Description] Make and share this Chicken with Lemon and Basil Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "High Protein", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["2/3", "1/4", "1/4", "1/4", "3", "1", "8", "1"] [RecipeIngredientParts] ["olive oil", "lemon juice", "fresh basil", "garlic", "sugar", "chicken thigh fillets", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 396.8 [FatContent] 23.3 [SaturatedFatContent] 3.9 [CholesterolContent] 114.5 [SodiumContent] 252.1 [CarbohydrateContent] 16.2 [FiberContent] 1.0 [SugarContent] 2.6 [ProteinContent] 29.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["The sauce: (Can be made several hours before required. Store in refrigerator.].", "Place breadcrumbs in a food processor or blender.", "Add oil, lemon juice, basil, garlic and sugar into blender.", "Blend until smooth.", "Transfer to medium pan and stir gently over low heat until heated.", "The chicken-------------------:", "Place chicken on cold, lightly oiled tray.", "Brush chicken with oil.", "Cook under medium-high heat, 5 minutes each side or until tender.", "Garnish with basil and serve with sauce." ]
[Name] Nut Brittle [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2001-12-05T10:22:00Z [Description] Make and share this Nut Brittle recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "Christmas", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/4", "1/2", "2 -3", "1 1/2"] [RecipeIngredientParts] ["sugar", "light corn syrup", "water", "butter", "margarine", "salt", "peanuts", "baking soda"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2287.8 [FatContent] 95.2 [SaturatedFatContent] 24.6 [CholesterolContent] 61.0 [SodiumContent] 1821.9 [CarbohydrateContent] 354.4 [FiberContent] 12.4 [SugarContent] 251.3 [ProteinContent] 37.9 [RecipeServings] nan [RecipeYield] 2 Pounds [RecipeInstructions] Butter the sides of a 3-quart sauce pan. Combine sugar, corn syrup, water, butter and salt. Cook and stir until sugar dissolves and mixture comes to boil. Cook and stir occasionally until it comes to soft crack stage (275°F] and syrup is a nice golden brown color. Add nuts and continue to cook, stirring often to 295°F and is a clear gold color. Remove from heat. Quickly add the baking soda. Immediately pour hot candy into 2 large buttered baking sheets. Use 2 forks to lift and pull candy as it cools to stretch it thin. Cool completely and break into pieces.
[Name] Octo-Dogs & Shells [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-12-05T10:22:00Z [Description] Make and share this Octo-Dogs & Shells recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pasta Shells", "Pork", "Meat", "Kid Friendly", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "1 1/2", "1 1/2", "1", NA, NA] [RecipeIngredientParts] ["small shell pasta", "alfredo sauce", "prepared yellow mustard"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 332.4 [FatContent] 14.3 [SaturatedFatContent] 5.4 [CholesterolContent] 23.9 [SodiumContent] 554.8 [CarbohydrateContent] 39.3 [FiberContent] 4.5 [SugarContent] 2.1 [ProteinContent] 12.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Lay 1 hot dog on side with end facing you. Starting 1 inch from one end of hot dog, slice hot dog vertically in half. Roll hot dog'A turn and slice in half vertically again, making 4 segments connected at the top. Slice each segment in half vertically creating a total of 8\"legs\". Repeat with remaining hot dogs. Place hot dogs in medium saucepan; cover with water. Bring to a boil over medium-high heat. Remove from heat; set aside. Prepare pasta according to package directions, stirring in vegetables during last 3 minutes of cooking time. Drain; return to pan. Stir in Alfredo sauce. Heat over low heat until heated through. Divide pasta mixture among four plates. Drain octo-dogs. Arrange one octo-dog on top of pasta mixture on each plate. Draw faces on\"heads\" of octo-dogs with mustard. Sprinkle crackers over pasta mixture.
[Name] Chicken In A Brick [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] PT1H30M [PrepTime] PT35M [TotalTime] PT2H5M [DatePublished] 2001-12-05T10:22:00Z [Description] Make and share this Chicken In A Brick recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Christmas", "Thanksgiving", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "175", "175", "175", "2", "1", "4", NA, NA, NA, "150", "150", "25", "25", "2 -3"] [RecipeIngredientParts] ["chicken", "shallots", "baby turnips", "carrots", "celery", "lemon", "bay leaves", "fresh tarragon sprig", "salt", "ground black pepper", "dry white wine", "butter", "margarine", "plain flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1014.2 [FatContent] 64.6 [SaturatedFatContent] 21.0 [CholesterolContent] 304.1 [SodiumContent] 446.9 [CarbohydrateContent] 24.8 [FiberContent] 3.0 [SugarContent] 5.5 [ProteinContent] 74.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place both halves of the chicken brick in a sink and cover completely with cold water and leave for at least 30 min. (This ensures that brick does not dry out and crack during cooking.] Preheat oven to 190 degree C, 15 min before roasting the chicken in a brick. Place lemon pieces, some bay leaves, tarragon sprigs into clean chicken cavity. Season well with salt and freshly ground black pepper. Place half the prepared vegetables in the base of the drained chicken brick, then place chicken on top. Arrange remaining vegetables and the remaining bay leaves around the chicken. Pour the white wine and chicken stock over. Place lid of chicken brick on top to cover the chicken. Roast in the preheated oven for 1hr 30min or until the chicken is cooked. (Test by inserting a skewer into the thickest part of the chicken thigh. The juices should run clear.] Remove chicken brick from oven. For the sauce-------------------. Pour off cooking liquor and reserve in a bowl. Keep chicken and vegetables hot, covered, in the oven, while preparing the sauce. Place liquor in a small pan and bring to boil. Cream fat and flour together to make a beurre manie, then drop small amounts into boling liquor, whisking continuosly. When sauce is thickened, smooth and glossy, draw off the heat, stir in the cream, then reheat gently and season to taste. Serve with chicken, vegetables and rice or potatoes.
[Name] Tuna and Pipi Pilaf [AuthorId] 25265 [AuthorName] Belisa Crepusculario [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-12-05T10:27:00Z [Description] I made this recipe up after walking along the beach at dusk feeling the pipis tickling my feet while the fed on the good food brought in by the tide. It sort of a cross between, fried rice, rissotto and Paella. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Tuna", "Mussels", "Rice", "Spanish", "New Zealand", "European", "South American", "Potluck", "Spicy", "< 60 Mins", "Stove Top", "Stir Fry"] [RecipeIngredientQuantities] [NA, "1/2", "4", "1", "2", "2", NA, "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["rice", "garlic", "red onion", "tomatoes", "eggs", "sambal oelek", "soy sauce", "oyster sauce", "water", "tuna"] [AggregatedRating] nan [ReviewCount] nan [Calories] 309.2 [FatContent] 5.6 [SaturatedFatContent] 1.7 [CholesterolContent] 211.5 [SodiumContent] 94.6 [CarbohydrateContent] 53.5 [FiberContent] 3.1 [SugarContent] 6.6 [ProteinContent] 11.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Steam pipis to open, scrub out sand and remove from shells. Set aside. Brown rice in oil, (until opaque], add onion, garlic, soy and chilli and stir in. Add water and put the lid on, let it bubble away until the rice soaks up the water. Taste the rice then and if it is not tender or to your liking, add more water as before until rice is\"Al dente\". When rice is cooked, turn heat down and stir in tomato, pipis, tuna, lemon juice and oyster sauce.
[Name] Veggie Pizza [AuthorId] 59780 [AuthorName] Pamela [CookTime] PT15M [PrepTime] PT45M [TotalTime] PT1H [DatePublished] 2001-12-05T10:30:00Z [Description] I adopted this recipe from the recipezaar account. The original introduction: "My great aunt gave this recipe to me at a family reunion picnic, the dish didn't last long and everyone asks if she is going to bring it to the next picnic, we all look forward to this appetizer." [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/31/6/picxJ3VbN.jpg" [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Oven", "Refrigerator"] [RecipeIngredientQuantities] ["1", "8", "1/2", "2", "2", "2", NA, "1"] [RecipeIngredientParts] ["cream cheese", "sour cream", "Hellmanns Mayonnaise", "onions", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 2900.2 [FatContent] 256.3 [SaturatedFatContent] 160.6 [CholesterolContent] 777.2 [SodiumContent] 3609.0 [CarbohydrateContent] 19.7 [FiberContent] 0.1 [SugarContent] 3.9 [ProteinContent] 133.4 [RecipeServings] nan [RecipeYield] 1 Jelly Roll Pan size [RecipeInstructions] ["Spray Jelly Roll pan with cooking spray.", "Spread Pizza Crust out in pan and bake according to crust directions.", "Allow baked crust to cool.", "In medium mixing bowl mix: cream cheese, sour cream, Hellmann's Mayonnaise, chopped onion, and dry dip mix together, and spread over cooled crust to cover entire crust.", "Top off crust with the chopped assorted vegetables and olives.", "Then sprinkle grated cheese to cover all.", "Cover with plastic wrap and chill until serving time.", "Slice in small 2X2 inch pieces and serve." ]
[Name] Ham Balls [AuthorId] 37036 [AuthorName] Kim D. [CookTime] PT1H [PrepTime] PT45M [TotalTime] PT1H45M [DatePublished] 2001-12-05T10:30:00Z [Description] I adopted this recipe from recipezaar. Until I make this recipe myself, I will leave the original poster's descrition.... "My husbands aunt gave us this recipe, we gave it a little twist by using the cider vinegar and butter flavor crackers. We usually have this every christmas. We just love it and the kids do too." [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "1", "1/2", "1/2", "1", "1/2"] [RecipeIngredientParts] ["lean ground beef", "eggs", "milk", "cider vinegar", "brown sugar", "dry mustard", "water"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 3163.3 [FatContent] 171.1 [SaturatedFatContent] 56.7 [CholesterolContent] 987.2 [SodiumContent] 6013.2 [CarbohydrateContent] 215.5 [FiberContent] 2.8 [SugarContent] 109.9 [ProteinContent] 177.5 [RecipeServings] nan [RecipeYield] 1 nine x thirteen pan size full [RecipeInstructions] Mix all the meat ball ingredients in large mixing bowl. Shape meat mixture into walnut size meat balls. Mix all the sauce ingredients in medium size mixing bowl. Place the meat balls side by side in a 9x13 glass or metal cake pan. Do not cover with foil. Pour all the sauce over the meat balls. Bake at 350 for 45 minutes to 1 hour. Serve over pinneapple slices or put just meatballs in a low temperature crockpot to keep warm until serving.
[Name] Salmon Egg on Toast [AuthorId] 14987 [AuthorName] barbaja w. [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-12-05T10:59:00Z [Description] Salmon egg crumble served on toast or rye crisp. Tasty, easy, inexpensive, simple. If you want the "eeww gross" factor for children who like to be ridiculous, then tell them that originally it was fish egg and chicken egg a really long time ago in history. [Images] character(0) [RecipeCategory] Scandinavian [Keywords] ["European", "Very Low Carbs", "Low Protein", "Low Cholesterol", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA] [RecipeIngredientParts] ["egg", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 4.0 [RecipeYield] 4 swlices [RecipeInstructions] Mix the salmon and eggs in a bowl with a fork. Salt. Put oil in pan (may use bacon grease if you want to]. Bring fry pan to high heat. Test if hot by putting a tiny amount of water in the pan--it will sizzle and spit. Then add the fish and egg mix; reduce heat to medium and stir. When cooked, serve on top of wheat toast or rye crisp.
[Name] Herbed Chicken with Boursin Pizza [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT35M [PrepTime] PT2H [TotalTime] PT2H35M [DatePublished] 2001-12-05T11:01:00Z [Description] Make and share this Herbed Chicken with Boursin Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "1/4", "1", "2", "1", "1/2", "1/2", "1/2", "1", NA, "3/4", "1/2", "2"] [RecipeIngredientParts] ["dry white wine", "lemon juice", "olive oil", "garlic", "dried oregano leaves", "dried basil leaves", "black pepper", "boneless skinless chicken breast", "light boursin cheese", "fresh basil", "fresh chives"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 103.1 [FatContent] 4.9 [SaturatedFatContent] 0.8 [CholesterolContent] 36.3 [SodiumContent] 66.6 [CarbohydrateContent] 0.7 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 12.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Prepare Commeal Crust. Combine white wine, lemon juice, 1 tablespoon olive oil, garlic, oregano, basil and pepper in medium bowl. Transfer wine mixture to large resealable plastic food storage bag. Add chicken to bag; seal bag and knead to coat chicken with marinade. Place in refrigerator and marinate at least 2 hours or overnight. Remove chicken from marinade; discard remaining marinade. Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Add chicken; cook and stir 12 to 15 minutes or until chicken is golden brown and no longer pink in center. Remove chicken to cutting board. When chicken is cool enough to handle cut into 1/2-inch pieces. Preheat oven to 450°F degrees. Brush dough with remaining 1 tablespoon olive oil. Top with chicken, Boursin cheese, basil an chives. Bake 18 to 20 minutes or until crust is golden brown and cheese is melted.

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