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[Name] Christmas Potpourri [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] nan [PrepTime] PT72H [TotalTime] PT72H [DatePublished] 2001-12-05T11:06:00Z [Description] This has been great fun gathering all the stuff, now I am patiently waiting "a few weeks", it should be ready for Christmas. I will place it in among the plants inside our front door entrance, hoping the scent will welcome visitors. Comes out of our local tourism magazine "Okanagan life". [Images] character(0) [RecipeCategory] Household Cleaner [Keywords] ["Christmas", "Weeknight"] [RecipeIngredientQuantities] [NA, "6", "5", "3", "2", "1/4", "10", "3", "1", "20", "1", "2"] [RecipeIngredientParts] ["berries", "cinnamon sticks", "cinnamon bark", "rose extract", "bay leaf", "cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 134.6 [FatContent] 5.1 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 38.8 [CarbohydrateContent] 30.1 [FiberContent] 12.2 [SugarContent] 0.3 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 1 large potpouirri [RecipeInstructions] Combine the juniper, rosebuds, bay leaves, cinnamon chips, cloves and cones in a big ceramic bowl. In a separate dish, mix the oils with the orrisroot. Stir this mixture into the first and put into a closed container to mellow for a few weeks, stirring occasionally. Place potpourri in a dish and scatter the roses and cinnamon stick on top.
[Name] Tasty Tuna [AuthorId] 15572 [AuthorName] Clifford Boren [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-12-05T11:07:00Z [Description] Make and share this Tasty Tuna recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Tuna", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "3", NA, "2", NA] [RecipeIngredientParts] ["tuna in water", "capers", "red wine vinegar", "dried tarragon", "basil", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 78.2 [FatContent] 1.8 [SaturatedFatContent] 0.5 [CholesterolContent] 24.1 [SodiumContent] 386.8 [CarbohydrateContent] 0.9 [FiberContent] 0.3 [SugarContent] 0.0 [ProteinContent] 13.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix everything together and refrigerate for an hour or two to spread the flavors. Overnight is better. Serve on lettuce as a salad, on bread as a sandwich, on a flour tortilla as a wrap, or get creative and serve it in flat bottomed ice cream cones.
[Name] Homemade teething crackers [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-12-05T11:07:00Z [Description] Make and share this Homemade teething crackers 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/15/32/4/picf9PeSN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/32/4/pic6h4vQK.jpg"] [RecipeCategory] Kid Friendly [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3", NA] [RecipeIngredientParts] "flour" [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 22.7 [FatContent] 1.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 0.1 [CarbohydrateContent] 2.6 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 0.4 [RecipeServings] nan [RecipeYield] 36 crackers [RecipeInstructions] Preheat oven 425 F degrees. Mix flour and cereal. Gradually stir in oil. Mix a little ice water at a time (start with 1/4 cup] until dough begins to form a ball and pull away from the bowl. Roll out to the thickness of a cracker on a floured surface and cut into desired shapes. Bake on an ungreased cookie sheet 10-12 minutes or until lightly brown. Cool completely. Store in an airtight container.
[Name] Grilled Chicken Fajitas [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-12-05T11:09:00Z [Description] Make and share this Grilled Chicken Fajitas 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/15/32/5/picvS4kAj.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Mexican", "< 60 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["3", "1", "1", "1/2", "1 1/2", "6", NA] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "garlic", "green peppers", "red onion", "Velveeta cheese", "flour tortillas", "Taco Bell Home Originals thick 'n chunky salsa"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 167.1 [FatContent] 3.1 [SaturatedFatContent] 0.8 [CholesterolContent] 34.2 [SodiumContent] 230.1 [CarbohydrateContent] 17.4 [FiberContent] 1.4 [SugarContent] 1.4 [ProteinContent] 16.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Rub both sides of chicken with garlic. Place chicken, green pepper and onion slices on greased grill over medium-hot coals. Grill 20 minutes or until cooked through, turning occasionally. Cut chicken and green pepper into thin strips. Spoon chicken mixture and 1/4 cup Velveeta in center of each tortilla; fold. Serve with salsa. Use Your Stove: Cut chicken into strips. Spray skillet with nonstick cooking spray. Add chicken and 1 clove garlic, minced; cook and stir on medium-high heat 5 minutes. Add green pepper, cut into strips, and onion; cook and stir 4 to 5 minutes or until chicken is cooked through and vegetables are tender-crisp. Continue as directed.
[Name] Spinach and Feta Pie [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-12-05T11:10:00Z [Description] This pie makes a great looking dish for a brunch or a lovely plate for a luncheon with a light mixed baby greens salad. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "Canadian", "European", "Spring", "Summer", "Winter", "Weeknight", "Brunch", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "1", "2", "1", "1", "3", "4", NA, "2"] [RecipeIngredientParts] ["phyllo pastry", "spinach", "olive oil", "onion", "fresh dill", "dried dill", "eggs", "feta cheese", "butter"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 465.8 [FatContent] 20.4 [SaturatedFatContent] 8.4 [CholesterolContent] 107.9 [SodiumContent] 763.2 [CarbohydrateContent] 56.8 [FiberContent] 3.3 [SugarContent] 1.8 [ProteinContent] 13.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut the pastry to fit the size or your baking dish, (I use a 9 inch regular Pyrex pie plate or a 9 x 9 inch square pan], then keep it covered with a damp cloth. Prepare the spinach. Heat the oil and saute the onion for 5 minutes until soft. Add the spinach and stir for 5 minutes over a medium heat then increase the heat to evaporate any moisture. Leave to cool then mix in the dill, eggs, cheese, salt and pepper. Brush the baking dish with melted butter. Brush 8 layers of pastry with butter and lay them in the bottom of the dish. Spread with the filling, then cover with the remaining pastry, brushing each one with melted butter and scoring the top into diamond shapes. Sprinkle with water and bake in a preheated oven at 325°F for 40 minutes until crisp and golden. Leave to stand for 10 minutes, then cut into wedges and serve with crisp lettuce leaves.
[Name] Grilled Steak Salad [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-12-05T11:14:00Z [Description] Make and share this Grilled Steak Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1/2", "1/4", "3", "2", "2", NA, NA] [RecipeIngredientParts] ["red onion", "red bell pepper", "green bell pepper", "yellow bell pepper", "olive oil", "parsley", "garlic", "lettuce"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 279.1 [FatContent] 15.5 [SaturatedFatContent] 3.9 [CholesterolContent] 51.4 [SodiumContent] 54.1 [CarbohydrateContent] 17.2 [FiberContent] 1.7 [SugarContent] 10.3 [ProteinContent] 17.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Prepare castellane according to package directions; drain. Combine cooked castellane with steak, onion and peppers in large bowl. Combine vinegar, oil, apricot preserves, parsley, garlic, salt and pepper in small bowl; mix well. Add dressing to castellane mixture and toss well. Serve immediately over beds of lettuce.
[Name] Grated Potato and Blue Cheese Casserole [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT1H10M [PrepTime] PT40M [TotalTime] PT1H50M [DatePublished] 2001-12-05T11:17:00Z [Description] Make and share this Grated Potato and Blue Cheese Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1 1/2", "8", "1/4", "3/4", "1", "1/2", "2", NA, NA] [RecipeIngredientParts] ["butter", "margarine", "red onions", "blue cheese", "heavy cream", "fresh thyme", "dried thyme leaves", "salt", "baking potatoes", "fresh thyme sprig"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 380.8 [FatContent] 22.9 [SaturatedFatContent] 14.3 [CholesterolContent] 77.1 [SodiumContent] 450.7 [CarbohydrateContent] 36.7 [FiberContent] 3.3 [SugarContent] 3.1 [ProteinContent] 8.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Grease 11 x 7-inch baking dish; set aside. Melt butter in large skillet over medium heat; add onions. Cook and stir about 5 minutes or until onions are softened and translucent. Remove from heat; set aside to cool in small bowl. Beat Neufchatel cheese in large bowl with electric mixer a medium speed until fluffy. Add blue cheese; beat until blended Beat in cream, thyme and salt at low speed until mixture is fairly smooth. (There will be some small lumps.] Add cooled onions; beat until blended. Setaside. Peel potatoes, then grate 1 potato into cheese mixture with large-holed section of metal grater. Fold into cheese mixture with rubber spatula (this prevents potato from turning brown]. Repeat with remaining potatoes, 1 at a time. Pour mixture into prepared baking dish; cover with foil. Bake 45 minutes. Uncover; bake 15 to 20 minutes more until crisp around edges. Turn oven to broil. Broil casserole, 6 inches from heat, 3 to 5 minutes until top is golden brown. Remove from oven; let stand 5 minutes before serving. Garnish, if desired.
[Name] Country Sausage [AuthorId] 16459 [AuthorName] Elizabeth Fullerton [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2001-12-05T11:24:00Z [Description] My grandfather was known for making sausage very similar to this recipe. It is much better than what you buy in the stores. The cook time is really the grinding time. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Pork", "Poultry", "Meat", "Very Low Carbs", "High Protein", "High In...", "Spicy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["15", "4", "3", "4", "1", "3"] [RecipeIngredientParts] ["pork", "salt", "sage", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 964.4 [FatContent] 43.9 [SaturatedFatContent] 15.5 [CholesterolContent] 389.9 [SodiumContent] 2202.7 [CarbohydrateContent] 0.7 [FiberContent] 0.3 [SugarContent] 0.2 [ProteinContent] 132.8 [RecipeServings] nan [RecipeYield] 15 pounds [RecipeInstructions] "Mix all ingredients really well and then grind in a sausage grinder."
[Name] Kahlua Cheesecake [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT50M [PrepTime] PT24H [TotalTime] PT24H50M [DatePublished] 2001-12-05T11:24:00Z [Description] Make and share this Kahlua Cheesecake 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/15/33/0/picLvIGGT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/33/0/pickzrwGC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/33/0/c49f1Q9pRCaVo7oc5mP2_photo.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/33/0/picWaZ6Eq.jpg"] [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Cheese", "Canadian", "Potluck", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["1 1/3", "1/4", "1", "1 1/2", "1/4", "2", "2", "1/3", "1/4", "1", "2"] [RecipeIngredientParts] ["butter", "sugar", "Kahlua", "butter", "eggs", "sugar", "salt", "sour cream", "cream cheese"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 428.3 [FatContent] 31.4 [SaturatedFatContent] 17.7 [CholesterolContent] 98.1 [SodiumContent] 336.3 [CarbohydrateContent] 33.9 [FiberContent] 1.7 [SugarContent] 26.3 [ProteinContent] 5.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Cut softened cream cheese into pieces. Prepare chocolate crumb crust and press firmly into a nine-inch springform pan. Preheat oven to 350F degrees. In a small saucepan over medium heat, melt chocolate with Kahlua and butter; stir until smooth. Set aside. In bowl, combine eggs, sugar and salt; add sour cream and blend well. Add cream cheese to egg mixture; beat until smooth. Gradually blend in chocolate mixture. Turn into prepared crust and bake for 35 minutes or until filling is barely set in centre. Turn off heat and let stand in oven for 15 minutes with door open; then take out of oven and let stand at room temperature for one hour. Refrigerate several hours or overnight. Garnish with whipped cream and chocolate shavings if desired.
[Name] Pear muffins [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-12-05T11:25:00Z [Description] Make and share this Pear muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Pears", "Fruit", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "1/4", "1", "1/2", "1/3", "1/4", "1", "2"] [RecipeIngredientParts] ["self-rising flour", "ground cardamom", "skim milk", "low-fat plain yogurt", "maple syrup", "raw sugar"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 117.6 [FatContent] 3.5 [SaturatedFatContent] 0.6 [CholesterolContent] 0.5 [SodiumContent] 149.0 [CarbohydrateContent] 19.8 [FiberContent] 1.1 [SugarContent] 9.6 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 12 muffins [RecipeInstructions] Grease 12-hole muffin pan (1/3 cup capacity]. Pat pears dry then chop them. Sift both types of flour and cardamom into bowl. Add pears, nuts, combined egg, egg white, milk, yoghurt, syrup and oil. Mix until combined. Spoon into prepared pan and sprinkle with sugar. Bake in moderately hot oven (Electric oven: 191-232 deg C; Gas oven:6-7] for 20 minutes. Serve warm (Suitable to freeze also].
[Name] Cream of Cauliflower Soup [AuthorId] 17721 [AuthorName] jean1 [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2001-12-05T11:25:00Z [Description] Make and share this Cream of Cauliflower 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/15/33/2/picMKcxEP.jpg" [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", NA, "4 -6", "1/2", "1/2", "1/8"] [RecipeIngredientParts] ["head cauliflower", "celery", "onion", "chicken broth", "Worcestershire sauce", "nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 60.6 [FatContent] 1.3 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 543.2 [CarbohydrateContent] 7.7 [FiberContent] 2.5 [SugarContent] 3.4 [ProteinContent] 5.5 [RecipeServings] nan [RecipeYield] 1 big pot [RecipeInstructions] In a big stock pot add cauliflower,celery,onion, salt and pepper. Cook until tender,about 1 hour. Cool,then put thru a Blender. Pour back into pot,add Worcestershire sauce and nutmeg and cream. Cook until heated thru. Serve with nice bread or rolls.
[Name] Sardine Curry [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-12-05T11:28:00Z [Description] Make and share this Sardine Curry recipe from Food.com. [Images] character(0) [RecipeCategory] Chinese [Keywords] ["Asian", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "3", "5", NA, "5", "70", "5", NA, "1", "200", "4"] [RecipeIngredientParts] ["fenugreek seeds", "cumin", "onion", "ginger", "garlic", "curry leaf", "water", "tamarind juice", "fish curry powder", "salt", "tomatoes"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 177.5 [FatContent] 1.3 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 31.1 [CarbohydrateContent] 42.1 [FiberContent] 7.0 [SugarContent] 21.1 [ProteinContent] 4.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oil and fry the fenugreek and cumin till fragrant. Add onion, ginger, garlic and curry leaves. Saute till onions are soft. Add tamarind water, curry powder, salt and boil for about 10 minutes. Add the rest of the ingredients and boil till the ladies fingers are cooked.
[Name] Ten Napkins Sticky Chicken [AuthorId] 25441 [AuthorName] CLS6777 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-12-05T11:30:00Z [Description] Indulge yourself with this wonderful chicken dish. I found that adding baking powder to fried or baked chicken is the trick and just threw together the spices one night. It was a great success. It is so tasty and sticky, everyone had a smile on their face eating this one! And we did go through a lot of napkins! [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "High Protein", "Kid Friendly", "High In...", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1/3", "3/4", "3/4", "1", NA, "1", "1/2", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["chicken breasts", "egg", "milk", "flour", "paprika", "garlic powder", "sesame seeds", "poultry seasoning", "baking powder", "parsley", "thyme", "butter"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 711.6 [FatContent] 46.5 [SaturatedFatContent] 21.4 [CholesterolContent] 255.9 [SodiumContent] 374.5 [CarbohydrateContent] 20.5 [FiberContent] 1.1 [SugarContent] 0.4 [ProteinContent] 50.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Whisk together egg and milk in a broad flat bowl. Soak chicken in milk& egg for a few minutes. Blend remaining ingredients together in a plastic bag. Then toss chicken in flour and seasoning mix. Bake in a foil-lined pan, drizzled with 1/2 c. butter at 350 degrees for one hour. Have plenty of paper napkins on hand when served!
[Name] Mexican Pasta [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-12-05T11:33:00Z [Description] Make and share this Mexican Pasta recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Mexican", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "3", NA] [RecipeIngredientParts] ["olive oil", "chorizo sausage", "fresh corn kernels", "frozen corn kernels", "Barilla sweet peppers & garlic sauce", "cilantro", "monterey jack cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 386.1 [FatContent] 31.5 [SaturatedFatContent] 11.2 [CholesterolContent] 66.5 [SodiumContent] 937.8 [CarbohydrateContent] 6.3 [FiberContent] 0.7 [SugarContent] 0.8 [ProteinContent] 19.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Prepare castellane according to package directions; drain. Heat oil in large skillet over medium heat. Add chorizo; cook and stir aLout 9 minutes; drain off fat. Add corn and cook 5 to 7 minutes. Pour in Barilla* sauce and cook until heated through. Add chorizo mixture to cooked castellane in large howl and toss well. Garnish with cilantro and cheese, if desired. Serve immediately.
[Name] Chocolate Cream Cheese Cake [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H10M [PrepTime] PT15M [TotalTime] PT1H25M [DatePublished] 2001-12-05T11:38:00Z [Description] Make and share this Chocolate Cream Cheese Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Kosher", "Christmas", "Hanukkah", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "2", "2", "1", "2 1/2", "1/4", "3/4", "3", "1", "1", "1/4", "1", "1", "1", "1", "1", "3", "2", NA] [RecipeIngredientParts] ["sugar", "eggs", "vanilla", "baking soda", "baking powder", "salt", "flour", "buttermilk", "coffee", "sugar", "cream cheese", "vanilla", "egg", "confectioners' sugar", "unsalted butter", "hot water"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 525.9 [FatContent] 28.1 [SaturatedFatContent] 10.1 [CholesterolContent] 60.6 [SodiumContent] 236.4 [CarbohydrateContent] 65.6 [FiberContent] 2.9 [SugarContent] 42.5 [ProteinContent] 7.1 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350 F.", "Generously grease a 10 inch Bundt or tube pan (Bundt is best for this recipe].", "Combine sugar, oil and eggs.", "Beat for one minute until smooth.", "Add remaining cake ingredients and beat (mix on medium] for two to three minutes (use a whisk of doing by hand].", "Set batter aside.", "For filling, cream sugar with cream cheese.", "Add vanilla, egg and chocolate chips.", "Blend until smooth.", "Ladle half of batter into pan.", "Spoon filling evenly over this layer.", "Cover with remaining batter.", "Bake for 70 minutes or until cake tests done.", "Top should spring back when touched.", "Let cake cool at least 30 minutes before removing from pan.", "If cake sticks, place on a warm burner to loosen up and help release cake.", "Cake will firm up as it comes to room temperature.", "For glaze, combine all ingredients to form a pourable liquid.", "Thin with hot water if necessary.", "Pour over cooled cake.", "This cake freezes well and keeps for several days covered at room temperature." ]
[Name] To Die For Rajma Curry [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-12-05T11:38:00Z [Description] I LOVE THIS DISH. I have ne'er had anything so delicious in my house in vegetarian food. This is a speciality of Punjabi's, my mom is one luckily:) The more I praise this, the less it is, this dish has won the praises and hearts of so so many people, that I could write a book to tell you. Need I say more? :) Try it, you HAVE TO love it. Please do let me know about this one. [Images] character(0) [RecipeCategory] Asian [Keywords] ["Indian", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["300", "2", "3", "1", "1", "2", "1", "1", "2", "1", "2", NA] [RecipeIngredientParts] ["rajma", "onions", "water", "ginger", "garlic paste", "tomatoes", "red chili powder", "turmeric powder", "bay leaves", "garam masala", "cilantro", "salt"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 354.8 [FatContent] 1.6 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 40.5 [CarbohydrateContent] 68.2 [FiberContent] 16.2 [SugarContent] 9.9 [ProteinContent] 20.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Put rajma in a cooker. Add in all the other ingredients except cilantro and garam masala. Add water. Put on the cooker on the gas. After one whistle, cook on slow flame for 30 minutes. Remove and see if the rajma is tender. Mix well to make a thick gravy. Put into a serving dish. Garnish with cilantro and garam masala. Serve immediately with hot rotis. ENJOY THIS DELICIOUS OIL-FREE DISH AND THINK OF ME.
[Name] Pressed Lamb [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT240H [PrepTime] PT0S [TotalTime] PT240H [DatePublished] 2001-12-05T11:40:00Z [Description] Make and share this Pressed Lamb recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Lamb/Sheep", "Vegetable", "Meat", "Danish", "Scandinavian", "European", "Weeknight", "Refrigerator", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "2 1/2", "1", "1", "1/2", "1/2", "1", "3", "1"] [RecipeIngredientParts] ["salt", "sugar", "boiling water", "lamb breast", "salt", "pepper", "allspice", "onion", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 34.5 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 30502.9 [CarbohydrateContent] 8.8 [FiberContent] 0.2 [SugarContent] 8.4 [ProteinContent] 0.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] To prepare brine: add salt, sugar, and saltpeter to boiling water; stir until all are dissolved. Remove from heat and chill. Remove bones and sinew from meat and wash and dry thoroughly. Sew pieces together for large square or rectangle. Flatten out and sprinkle on entire surface salt, pepper, allspice, onion, parsley, and saltpeter. Also be sure to cut off all the meat from the bones and spread scraps over the surface. Roll very tightly and hold with a meat fork while sewing ends and sides. Tie around as you would a rolled roast and place in the brine, which should be chilled thoroughly. After 10 days, remove meat from brine and cover with boiling water. Boil slowly for 2 hours. Place in press until cold. If you do not have a press, place between two flat surfaces and place a weight on top. The weight should be evenly distributed. Slice thin as a cold cut or on open-faced sandwiches.
[Name] Grilled Sweetcorn [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT20M [PrepTime] PT3H [TotalTime] PT3H20M [DatePublished] 2001-12-05T11:40:00Z [Description] Make and share this Grilled Sweetcorn recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "Weeknight", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8", NA, NA, NA] [RecipeIngredientParts] ["butter", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 122.5 [FatContent] 1.0 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 6.2 [CarbohydrateContent] 29.4 [FiberContent] 3.5 [SugarContent] 4.7 [ProteinContent] 4.1 [RecipeServings] nan [RecipeYield] 8 pieces [RecipeInstructions] Soak the unhusked sweetcorn-on-the-cob in water for 2-3 hours. Meanwhile light your barbecue or preheat your grill. When hot, grill the sweetcorn in their husks, turning often, for 15-20 minutes or until the husks are charred and kernels cooked through. Peel away husks. Serve with butter and seasoning if needed. ENJOY!
[Name] Traditional Eggnog [AuthorId] 4470 [AuthorName] Bergy [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2001-12-05T17:06:00Z [Description] This is a great eggnog with or without alcohol. I put in the alcohol! It is from "Company's Coming for Christmas. Salute! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/34/0/GPshwvRtSgKOWYL9mL9P_TRADITIONAL_EGGNOG_094.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/34/0/mHyKw40TSCu8Rt795yi6_TRADITIONAL_EGGNOG_096.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/34/0/hiM119fFSpW4nSz8yPOI_TRADITIONAL_EGGNOG_097.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/34/0/piccD9vtU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/34/0/picmBejXi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/34/0/pic1lq4PY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/34/0/15340.jpg"] [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Canadian", "Christmas", "< 30 Mins"] [RecipeIngredientQuantities] ["12", "1", "12", "1/2", "3", "2", "1", "7", "2", "1", "1"] [RecipeIngredientParts] ["granulated sugar", "salt", "sugar", "vanilla", "light rum", "nutmeg"] [AggregatedRating] 4.5 [ReviewCount] 24.0 [Calories] 339.8 [FatContent] 18.5 [SaturatedFatContent] 10.7 [CholesterolContent] 157.1 [SodiumContent] 146.1 [CarbohydrateContent] 16.9 [FiberContent] 0.0 [SugarContent] 15.9 [ProteinContent] 7.0 [RecipeServings] nan [RecipeYield] 20 Cups [RecipeInstructions] You will need 3 medium to large bowls. In the first bowl beat egg whites until they start to thicken. Add 1 cup sugar, beat until thick. In the second bowl: Beat egg yolks and salt until thick. Combine beaten egg whites with yolks and beat until mixed and thick. In a third large bowl beat cream until it starts to thicken. Add 2 tbsp sugar & vanilla to the beaten cream. Add milk, rum & whiskey beating continually (for non alcoholic eggnog omit the alcohol and add artificial rum flavoring doing it a tsp at a time until you achieve the desired taste]. Combine all the ingredients, and chill. Serve with a garnish of a sprinkle of nutmeg on top of each glass.
[Name] Deep-fried Wonton Cookies [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2001-12-05T17:06:00Z [Description] This unique cookie recipe is from a 1990 Betty Crocker booklet. It only makes 2 dozen, but they'd be very different on a Christmas goodies tray. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Nuts", "Healthy", "Kid Friendly", "Potluck", "Christmas", "Thanksgiving", "< 60 Mins", "Beginner Cook", "Deep Fried", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1 1/2", "1 1/2", "1", "24", NA] [RecipeIngredientParts] ["prunes", "brown sugar", "flaked coconut", "wonton skins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 169.9 [FatContent] 4.7 [SaturatedFatContent] 1.6 [CholesterolContent] 0.7 [SodiumContent] 83.2 [CarbohydrateContent] 31.5 [FiberContent] 2.2 [SugarContent] 22.5 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 24 cookies [RecipeInstructions] Mix prunes, apricots, brown sugar, coconut and almonds together to make filling. Place about 2 tsp filling on centre of each wonton skin; moisten edges with water. Fold each skin in half to form a triangle; press edges firmly to seal. Cover to prevent drying. Heat oil (1 to 1-1/2 inches] to 360F degrees. Fry 3 to 4 wontons at a time, about 1 minute on each side, turning occasionally, until golden brown; drain.
[Name] Cheesy Bratwurst Stew [AuthorId] 16766 [AuthorName] Adam K. [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-12-05T17:06:00Z [Description] This recipe was given to me from my supervisor at work (Rick Rossi). I have not tried it yet, but I promise I will and put in my review! [Images] character(0) [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Potato", "Cheese", "Vegetable", "Potluck", "Winter", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4 -5", "2", "1", "2", "2 1/2", NA] [RecipeIngredientParts] ["potatoes", "cheddar cheese", "milk"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 547.8 [FatContent] 29.1 [SaturatedFatContent] 14.4 [CholesterolContent] 59.3 [SodiumContent] 2060.3 [CarbohydrateContent] 50.4 [FiberContent] 8.2 [SugarContent] 5.6 [ProteinContent] 22.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Stir all the ingredients together in a large bowl. Add some milk to thin it out. Put in oven-proof pot or dish and bake for 30-45 minutes. Note: Under-cook the potatoes slightly or they will get mushy.
[Name] White Spaghetti [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-12-05T17:06:00Z [Description] Make and share this White Spaghetti 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/15/34/3/01459391604.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/34/3/picK1I0QF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/34/3/picg7NIaC.jpg"] [RecipeCategory] Spaghetti [Keywords] ["European", "Kosher", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1/2", "1", NA] [RecipeIngredientParts] ["spaghetti", "olive oil", "garlic powder", "black pepper", "salt"] [AggregatedRating] 5.0 [ReviewCount] 23.0 [Calories] 670.4 [FatContent] 28.8 [SaturatedFatContent] 4.0 [CholesterolContent] 0.0 [SodiumContent] 8.9 [CarbohydrateContent] 87.1 [FiberContent] 3.9 [SugarContent] 3.1 [ProteinContent] 15.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Boil the pasta al-dente, drain and place in a large bowl. Mix all other ingredients in a small bowl, add to pasta. adjust seasonings and oil to taste. serve with parmesian cheese and bread.
[Name] Easy Weeknight Sloppy Joes [AuthorId] 25466 [AuthorName] Susan1 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-12-05T17:06:00Z [Description] This is found in my recipe collection under "Mrs. McCann's Barbeque". It was handed down from a neighbor of my great-aunt's sometime in the 1940's. I prefer to use ground round so there isn't so much fat. Gets better the longer it simmers. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/34/4/MmMWYjxcQQ62wMmzbLgs_april posts-9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/34/4/nKnkUu0RDim65QOykXDS_april posts-8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/34/4/picdgIETm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/34/4/tFqMSWpQfae1yqYwajbQ_april posts-7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/34/4/picaS7njZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/34/4/picDhZfOz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/34/4/picvqK0dp.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "3/4", "1/4", "2", "2", "2", "2", "1"] [RecipeIngredientParts] ["catsup", "salt", "sugar", "mustard", "vinegar", "Worcestershire sauce", "onion"] [AggregatedRating] 5.0 [ReviewCount] 146.0 [Calories] 346.6 [FatContent] 23.0 [SaturatedFatContent] 8.7 [CholesterolContent] 80.5 [SodiumContent] 619.9 [CarbohydrateContent] 14.2 [FiberContent] 0.5 [SugarContent] 12.1 [ProteinContent] 20.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook meat slowly in skillet with salt and onion. Meanwhile, make sauce by mixing together all other ingredients and cooking slowly over low heat for 15 minutes. Drain (not much to drain if you use ground round] and add meat. Let simmer for at least an hour, stirring from time to time, to let meat absorb the sauce. Serve on toasted hamburger buns.
[Name] The Very Best Oatmeal Cookies [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-12-05T17:06:00Z [Description] One of the best oatmeal cookies I've ever tasted. A definite family favorite. They are fantastic without the optional nuts, raisins or chocolate. Photo by KC Cooker is how these cookies look when I bake them--fairly flat, chewy in the middle with crispy edges. Yum..... [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/34/5/picrKeToZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/34/5/rebhNmQnWQLg4IcsGATL_The%20Very%20Best%20Oatmeal%20Cookies.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/34/5/picz4G0Su.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/34/5/pic00WtVW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/34/5/picXJ1LBk.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1", "2", "1", "1 1/2", "1", "1", "3", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["shortening", "brown sugar", "granulated sugar", "eggs", "vanilla", "flour", "salt", "baking soda", "raisins"] [AggregatedRating] 5.0 [ReviewCount] 70.0 [Calories] 132.3 [FatContent] 6.5 [SaturatedFatContent] 1.6 [CholesterolContent] 10.3 [SodiumContent] 104.9 [CarbohydrateContent] 17.1 [FiberContent] 0.8 [SugarContent] 8.6 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] Preheat oven to 350°F. Cream together shortening and sugars. Add eggs and vanilla, beat well. Sift together flour, salt and soda. Add to creamed mixture. Stir in oats slowly. Mix well. Add nuts, chips or raisins, if desired. Dough will be fairly stiff. Drop by heaping tablespoon on lightly greased cookie sheet. (I use a 4 teaspoon cookie scoop and press them down slightly before baking]. Bake for 8-10 minutes.
[Name] Puff Pastry Ravioli Cookies [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-12-05T17:06:00Z [Description] Make and share this Puff Pastry Ravioli Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "Fruit", "Nuts", "Kid Friendly", "Potluck", "Christmas", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "25", NA] [RecipeIngredientParts] ["frozen puff pastry", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 144.0 [FatContent] 9.6 [SaturatedFatContent] 2.6 [CholesterolContent] 0.4 [SodiumContent] 73.8 [CarbohydrateContent] 12.7 [FiberContent] 0.6 [SugarContent] 3.5 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] 25 cookies [RecipeInstructions] ["Preheat oven to 425F degrees.", "Unfold pastry and lay one sheet flat on your work surface.", "Arrange miniature peanut butter cups in 5 rows of 5 each.", "Brush pastry lightly with water between cups.", "Top with second pastry sheet.", "Press pastry gently around cups to seal; then cut between cups to make squares.", "Place on an ungreased cookie sheet and bake about 10 minutes or until puffy and golden brown; cool slightly.", "Sprinkle with powdered sugar.", "Note: substitute milk chocolate-covered chewy caramels for peanut butter cups if you wish." ]
[Name] Indian Samosa [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2001-12-05T17:06:00Z [Description] Carol had asked for this in the forums, hope this helps:) This is a real "must have" in my house on a rainy day or when terribly hungry or even as an appetizer at parties. Please note that the potatoes, onions and green chillies listed in the Dough portion belong in the Filling portion of the recipe. Thanks! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/34/8/UlmzdKvSZK9YdR9Kdxwy_DSC08968.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/34/8/picCj2Q7e.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/34/8/Hh8N7rhAQXygPGJdtu9x_DSC08963.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/34/8/MmxzebEGQF6g2vp9Ct0s_DSC08967.JPG" ] [RecipeCategory] Asian [Keywords] ["Indian", "Low Protein", "Low Cholesterol", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "2", "3", "1/2", "1/2", NA, "1", "1/2", "1/2", "1/2", "1/2", NA] [RecipeIngredientParts] ["all-purpose flour", "potatoes", "onion", "green chilies", "ginger", "garlic", "cilantro", "turmeric", "garam masala", "red chili powder", "salt"] [AggregatedRating] 5.0 [ReviewCount] 48.0 [Calories] 430.7 [FatContent] 17.6 [SaturatedFatContent] 2.3 [CholesterolContent] 0.0 [SodiumContent] 20.3 [CarbohydrateContent] 61.8 [FiberContent] 6.0 [SugarContent] 4.0 [ProteinContent] 7.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Mix together the flour, oil and salt.", "Add a little water, until mixture becomes crumbly.", "Keep adding water, kneading the mixture till it becomes a soft pliable dough.", "Cover with a moist cloth and set aside for 20 minutes.", "Beat dough on a work surface and knead again.", "Cover and set aside.", "FILLING.", "Heat 3 tbsp oil.", "Add ginger, garlic, green chillies and few coriander seeds.", "Stir fry for 1 minute, add onions and saute till light brown.", "Add cilantro (fresh coriander], lemon juice, turmeric, red chili, salt and garam masala.", "Stir fry for 2 minutes.", "Add potatoes.", "Stir fry for 2 minutes.", "Set aside and allow to cool.", "Divide dough into 10 equal portions.", "Use a rolling pin, roll a piece of dough into a 5\" oval.", "Cut into 2 halves.", "Run a moist finger along the diameter.", "Roll around finger to make a cone.", "Place a tablespoon of the filling into the cone.", "Seal the third side using a moist finger.", "Deep fry the samosas on low to medium heat until light brown.", "Serve with tomato sauce or any chutney you love." ]
[Name] Yeast Crisps [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT12M [PrepTime] PT2H [TotalTime] PT2H12M [DatePublished] 2001-12-05T17:06:00Z [Description] These crisp cookies are from a 1990 Betty Crocker recipe booklet. It's suggested that, while you can eat them plain, you can also try putting a small dab of jam, jelly or preserves on top. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Kid Friendly", "Potluck", "Christmas", "Weeknight", "Oven", "Refrigerator", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/3", "2", "1", "1/4", "1/8", NA] [RecipeIngredientParts] ["active dry yeast", "water", "all-purpose flour", "margarine", "butter", "sugar", "salt"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 65.4 [FatContent] 4.4 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 57.8 [CarbohydrateContent] 5.8 [FiberContent] 0.2 [SugarContent] 1.2 [ProteinContent] 0.7 [RecipeServings] nan [RecipeYield] 42 cookies [RecipeInstructions] Dissolve yeast in warm water in large bowl. Stir in remaining ingredients except Sugar Coating until smooth. Cover and refrigerate for at least 1 hour. To make Sugar Coating, mix 1/4 cup white sugar with one of the following: 3 tsp ground cinnamon; 2 tsp ground nutmeg; 2 tsp pumpkin pie spice; 1 tsp ground cardamom; 1/2 tsp almond extract; 1/2 tsp anise flavouring; 1/2 tsp rum extract; 1/2 tsp maple flavouring. Preheat oven to 375F degrees. Shape dough into one-inch balls. Place on ungreased cookie sheet and flatten each ball with a glass dipped into Sugar Coating. Bake 10 to 12 minutes or until edges are light brown. Immediately remove from cookie sheet; cool.
[Name] Best New England Corn Chowda (Chowder) [AuthorId] 6702 [AuthorName] Jennifer Michele [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-12-05T17:06:00Z [Description] This is how my mother made her chowder for years, and it was always greeted with pleasure and delight from anyone partaking in in. Even my Aunt who has always hated Corn Chowder loved this recipe. You can use fresh corn if you prefer, but may want to add it in with the potatoes to cook, and if you must use canned corn, watch the salt. Canned corn will change the flavor greatly. [Images] character(0) [RecipeCategory] Chowders [Keywords] ["Corn", "Vegetable", "Kid Friendly", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2 - 1", "1", "2", "2", "2", "2"] [RecipeIngredientParts] ["bacon", "onion", "chicken broth", "vegetable broth", "white potatoes", "frozen corn"] [AggregatedRating] 4.5 [ReviewCount] 18.0 [Calories] 660.7 [FatContent] 50.1 [SaturatedFatContent] 23.2 [CholesterolContent] 117.8 [SodiumContent] 1084.0 [CarbohydrateContent] 39.7 [FiberContent] 3.8 [SugarContent] 1.9 [ProteinContent] 16.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Fry bacon until crisp. Remove from pan with a slotted spoon and drain; set aside. In a 4-quart saucepan or pot, heat 2 tablespoons of the bacon fat and add chopped onion. Cook over medium heat until onion is translucent. Add broth and cubed potatoes to pan (add some salt if you are using a less salty broth]. Bring to a simmer, cover and allow to cook for about 10 minutes (this is for 1 inch cubes of potatoes]. Stir in corn and heat through. Add cream and heat through again. If you prefer a thicker chowda, mix 2 tablespoons all-purpose flour with 1/2 cup of milk and shake until dissolved. Add a little at a time while the chowda is simmering until it reaches the desired consistency. Serve with crumbled bacon on top, a good dose of freshly ground pepper, and for those of you who want true authenticity, add a dollop of butter to the top of the steaming bowl.
[Name] Pochero [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-12-05T17:08:00Z [Description] Great two course meal from one pot rather like the French "pot au feu" but with mixed meats. The recipe is from "The complete Asian Cook Book" which has wonderful recipes.. [Images] character(0) [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Yam/Sweet Potato", "Chicken", "Pork", "Potato", "Poultry", "Beans", "Vegetable", "Meat", "Filipino", "Asian", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "4", "1", "4", "10", "1", "2", "1", "1", "8"] [RecipeIngredientParts] ["chickpeas", "chicken", "pork", "chorizo sausage", "onion", "salt", "whole black peppercorn", "garlic", "onion", "tomatoes", "sweet potato", "bok choy", "green onions"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 798.3 [FatContent] 45.8 [SaturatedFatContent] 12.7 [CholesterolContent] 186.1 [SodiumContent] 2198.1 [CarbohydrateContent] 36.8 [FiberContent] 7.2 [SugarContent] 8.3 [ProteinContent] 59.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Wash chick peas and soak overnight (or use a can of Garbanzo beans]. In one pan put in the chick peas chicken, pork, chorizo and add water to cover. Add sliced onion, salt& peppercorns, bring to a boil. Reduce heat and simmer until meats and chick peas are almost tender. In another pan heat oil and fry garlic with the chopped onion on low heat, stirring frequently until golden brown. Add tomatoes and cook to a pulp. Add meats, stock& sweet potatoes. Simmer until potatoes are nearly cooked then add cabbage& green onions for the last few minutes. Serve broth as soup and the meats& vegetables as a separate course.
[Name] Chinese Seafood Soup [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-12-05T17:09:00Z [Description] You'll need both chopsticks and a spoon for this soup! I think of this recipe as a basic from which you can add, detract or do whatever. It is great to serve during Christmas week for a change of pace. [Images] character(0) [RecipeCategory] Asian [Keywords] ["Sweet", "Brunch", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "4", "3", "4", "6", "6", "3", "2", "1/2", "2"] [RecipeIngredientParts] ["lite olive oil", "garlic cloves", "Chinese cabbage", "small shrimp", "bay scallops", "sea scallops", "light soy sauce", "rice wine", "white vinegar", "linguine", "scallions"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 213.3 [FatContent] 5.2 [SaturatedFatContent] 1.1 [CholesterolContent] 86.5 [SodiumContent] 1236.8 [CarbohydrateContent] 14.4 [FiberContent] 1.1 [SugarContent] 5.0 [ProteinContent] 24.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a saucepan heat the oil, add garlic& stir until golden about 1 minute. Add cabbage & 1/4 of the chicken stock. Bring to a simmer and cook until the cabbage is wilted, about 1 minute. Add remaining stock, shrimp, scallops soy & rice wine and cook about 1 minute or just until the shrimp & scallop are opaque. Before you do this final step bring a pot of water to a rolling boil and cook the noodles until just tender 2-5 minutes (depends on type of noodle you use]. Drain and place noodles in 4 large soup bowls. Ladle soup over the noodles dividing the seafood & cabbage evenly. Sprinkle with scallions.
[Name] Crab Linguine with Broccoli and Tomatoes [AuthorId] 25467 [AuthorName] erinBOberrin [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-12-05T17:11:00Z [Description] This is a recipe I made up one night with the ingredients I had on hand. It's very quick to make and it has a great deal of flavor from the "crispy" garlic. Try alternate/additional veggies -- mushrooms, red bell pepper, zucchini, spinach, artichokes, peapods, etc. Or substitute shrimp or scallops for the crab. Most dry or fresh pastas would work in this recipe. [Images] character(0) [RecipeCategory] Crab [Keywords] ["Vegetable", "European", "Low Cholesterol", "Healthy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "2", "8", "2", "1", "12", NA, NA] [RecipeIngredientParts] ["olive oil", "garlic", "fresh broccoli", "frozen broccoli", "tomatoes", "dry linguine", "parmesan cheese"] [AggregatedRating] 3.5 [ReviewCount] 7.0 [Calories] 319.2 [FatContent] 6.5 [SaturatedFatContent] 0.9 [CholesterolContent] 7.6 [SodiumContent] 342.6 [CarbohydrateContent] 57.0 [FiberContent] 8.8 [SugarContent] 1.5 [ProteinContent] 10.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook noodles according to package directions. If using fresh broccoli, steam until tender-crisp. If using frozen broccoli, defrost. Chop tomatoes. While noodles are cooking, heat oil in medium nonstick pan, add garlic- saute until light brown and crispy. Add crab and broccoli, saute 2 min. Add tomatoes, cook until just heated through. Toss with cooked noodles. Season with salt, pepper and parmesan cheese if desired.
[Name] Chocolate and Coconut Pie [AuthorId] 23960 [AuthorName] Vicki Kiddy [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-12-06T08:17:00Z [Description] For all chocolate lovers! This is the best pie you will ever eat. Top a warm piece of this pie with a spoonful of vanilla ice cream and you will think you have died and gone to heaven..... [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Coconut", "Fruit", "Nuts", "< 60 Mins"] [RecipeIngredientQuantities] ["1 -2", "1", "1", "1", "2", "2", "4"] [RecipeIngredientParts] ["oleo", "chocolate chips", "coconut", "sugar", "vanilla", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 708.5 [FatContent] 47.2 [SaturatedFatContent] 16.0 [CholesterolContent] 105.8 [SodiumContent] 421.8 [CarbohydrateContent] 70.7 [FiberContent] 4.5 [SugarContent] 63.3 [ProteinContent] 8.0 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] Melt oleo and chocolate chips together. Set aside. Beat eggs; add sugar and vanilla. Add coconut and nuts. Mix well and add chocolate mixture. Pour in unbaked pie shell. Bake 35 to 40 minutes until set in 350° oven.
[Name] Yum-Yum Cake [AuthorId] 23960 [AuthorName] Vicki Kiddy [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-12-06T08:17:00Z [Description] This cake was made by a good friend of mine and all of us requested this cake for our birthdays. It is very rich and oh so moist. Melt in your mouth. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "2", "1", "1", "1/2 - 1", "1", "1", "1"] [RecipeIngredientParts] ["self rising flour", "sugar", "baking soda", "eggs", "crushed pineapple", "sugar", "evaporated milk", "margarine", "pecans", "coconut", "vanilla"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 6128.1 [FatContent] 255.9 [SaturatedFatContent] 86.3 [CholesterolContent] 496.1 [SodiumContent] 7199.8 [CarbohydrateContent] 926.5 [FiberContent] 35.1 [SugarContent] 683.9 [ProteinContent] 73.4 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Preheat oven to 350°F. Mix first 5 ingredients together and bake in a 9x13 pan for 25 minutes or until golden brown. The next 6 ingredients are for the icing. Boil the first 3 for 2 minutes, then add the following three and spoon over warm cake.
[Name] Vegetable Casserole [AuthorId] 23960 [AuthorName] Vicki Kiddy [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-12-06T08:17:00Z [Description] This is a great side dish for potluck, church dinners, or for the holidays. It is usually the first dish emptied at our table. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", "1/2 - 1"] [RecipeIngredientParts] ["whole kernel corn", "onion", "cheddar cheese", "Hellmann's mayonnaise", "oleo"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 358.9 [FatContent] 23.9 [SaturatedFatContent] 5.8 [CholesterolContent] 18.0 [SodiumContent] 704.2 [CarbohydrateContent] 31.0 [FiberContent] 3.9 [SugarContent] 6.3 [ProteinContent] 7.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Mix Veg-All, corn, onion, cheese and mayo. Pour into greased casserole dish. Mix the crackers and melted oleo and pour over vegetables and bake 30 to 40 minutes on 350°F degrees.
[Name] Red Pepper Dressing [AuthorId] 23302 [AuthorName] Millereg [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-12-06T08:17:00Z [Description] Make and share this Red Pepper Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Lunch/Snacks", "Tex Mex", "Southwestern U.S.", "European", "Low Protein", "Low Cholesterol", "Spicy", "< 15 Mins", "Stove Top", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", NA] [RecipeIngredientParts] "olive oil" [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 26.8 [FatContent] 2.3 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 1.0 [CarbohydrateContent] 1.4 [FiberContent] 0.4 [SugarContent] 1.0 [ProteinContent] 0.2 [RecipeServings] 12.0 [RecipeYield] 2 cups, approximately [RecipeInstructions] Place the peppers whole into a saucepan. Cover to approximately half way with water. Bring to the boil and cook for 10 minutes. Remove peppers onto a board and cut out the seeds and stem. Place into a blender or food-processor and process for 20 or 30 seconds. Add the olive oil and process for another 30 seconds or until mixture is smooth. Add the vinegar and mix for 3 seconds. Season to taste. Delicious spread on thickly sliced bread or drizzled over salads.
[Name] Soy-Sherry Marinade for Barbecued Pork [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 2001-12-06T08:17:00Z [Description] I am constantly getting Pork Fried Rice for lunch at one of the Chinese restaurants near work and one day I asked what they marinated their pork in. This is a recipe I found that had all the ingredients. It makes the pork fabulously sweet. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Chinese", "Asian", "Low Cholesterol", "Healthy", "Roast", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "1 -2", "1", "1/2", "1/4", "1", "1", "1/2"] [RecipeIngredientParts] ["salt", "sugar", "garlic", "scallion", "soy sauce", "sherry wine", "honey", "honey", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 312.9 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 10377.0 [CarbohydrateContent] 56.8 [FiberContent] 1.7 [SugarContent] 48.3 [ProteinContent] 15.8 [RecipeServings] nan [RecipeYield] 1 pork roast [RecipeInstructions] Rub pork strips with 1 tsp salt and 2 tsp sugar, let stand 30 minutes. Crush garlic and mince scallion, combine with soy sauce sherry and 1 Tbls honey. Add to pork strips and let stand 30 minutes more, turning frequently. Drain, discarding marinade. Combine remaining honey and sugar, brush over meat and roast.
[Name] Moroccan Pepper Sauce [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-12-06T08:17:00Z [Description] Make and share this Moroccan Pepper Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Moroccan", "African", "Low Protein", "Vegan", "Spicy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1/2", "1"] [RecipeIngredientParts] ["cayenne pepper", "ground cumin", "garlic", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 197.5 [FatContent] 21.9 [SaturatedFatContent] 3.0 [CholesterolContent] 0.0 [SodiumContent] 1.9 [CarbohydrateContent] 1.1 [FiberContent] 0.4 [SugarContent] 0.1 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] 10 ounces [RecipeInstructions] Crush spices, garlic, and salt together (with mortar and pestle] to form a paste. Heat a frying pan, add the olive oil and spice mixture. Cook, stirring constantly over medium heat, for 5 minutes. Serve with couscous dishes.
[Name] Spinach & Pepper Quiche [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-12-06T08:17:00Z [Description] Make and share this Spinach & Pepper Quiche recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Vegetable", "Southwestern U.S.", "European", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1", "4", "4", "1", "4"] [RecipeIngredientParts] ["olive oil", "fresh spinach", "eggs", "heavy cream", "feta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 371.2 [FatContent] 31.5 [SaturatedFatContent] 15.7 [CholesterolContent] 213.2 [SodiumContent] 437.0 [CarbohydrateContent] 13.3 [FiberContent] 0.7 [SugarContent] 2.1 [ProteinContent] 9.3 [RecipeServings] 6.0 [RecipeYield] 1 Quiche [RecipeInstructions] Preheat oven to 350 degrees. Saute peppers in olive oil until slightly softened. Add spinach and saute until wilted. Mix eggs and heavy cream. Place feta cheese in pie shell. Add spinach mixture and the egg mixture. Bake for about 20 minutes or until set.
[Name] Ginger-Lemon Chicken Packet [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-12-06T08:17:00Z [Description] Make and share this Ginger-Lemon Chicken Packet recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Fruit", "Meat", "Asian", "High Protein", "Kid Friendly", "High In...", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["3/4", "1/2", "1", "1", "1/2", "1", "1", NA, NA] [RecipeIngredientParts] ["boneless skinless chicken breasts", "boneless skinless chicken thighs", "apple", "butter", "garlic", "sherry wine", "lemon juice"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 282.1 [FatContent] 10.3 [SaturatedFatContent] 4.6 [CholesterolContent] 124.2 [SodiumContent] 249.6 [CarbohydrateContent] 7.4 [FiberContent] 1.1 [SugarContent] 4.9 [ProteinContent] 36.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients in a bowl. Place in the center of a piece of foil. Flatten ingredients slightly. Bring the sides together and fold down center, roll edges of foil in. Bake in the oven at 425F seam side up for 20 minutes or on a medium-hot grill for 12 minutes.
[Name] Glazed Nuts [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT7M [PrepTime] PT5M [TotalTime] PT12M [DatePublished] 2001-12-06T08:17:00Z [Description] These are so fast and easy to make and look so pretty in a nice candy dish. This recipe only makes 1/2 pound (the program will not allow me a 1/2 so I put 1 pound...please ignore) so prepare to make a couple batches. They will go very fast. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/36/2/pictZT4W3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/36/2/picYLuagE.jpg"] [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "Christmas", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "2"] [RecipeIngredientParts] ["sugar", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 26.0 [Calories] 3521.2 [FatContent] 239.8 [SaturatedFatContent] 26.6 [CholesterolContent] 40.3 [SodiumContent] 140.4 [CarbohydrateContent] 298.4 [FiberContent] 55.4 [SugarContent] 217.3 [ProteinContent] 96.6 [RecipeServings] nan [RecipeYield] 1/2 Pound [RecipeInstructions] In a heavy 8 inch skillet combine nuts, sugar and butter. Cook over med heat, stirring constantly until sugar is melted and golden in color and nuts are toasted (about 7 minutes]. Spread nuts on a butter cookie sheet or aluminum foil, separating nuts. Sprinkle lightly with salt.
[Name] Sweet Potato Casserole [AuthorId] 23199 [AuthorName] Trish Liechty [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-12-06T08:17:00Z [Description] I get a lot of requests for this when the whole family gets together. It's so easy that I gladly make it for holidays like Thanksgiving and Christmas. [Images] character(0) [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Vegetable", "Low Protein", "Winter", "Christmas", "Thanksgiving", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1", "2", "1", "1/2", "1/3", "1", "1", "1/3", "1/3"] [RecipeIngredientParts] ["sweet potatoes", "sugar", "eggs", "vanilla", "margarine", "milk", "brown sugar", "pecans", "flour", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 551.7 [FatContent] 30.4 [SaturatedFatContent] 4.8 [CholesterolContent] 54.3 [SodiumContent] 282.3 [CarbohydrateContent] 68.5 [FiberContent] 2.9 [SugarContent] 54.2 [ProteinContent] 4.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix sweet potatoes, 1 C sugar, eggs, vanilla, soft margarine and milk. Pour into a casserole dish sprayed with cooking spray. Mix the topping ingredients. It is a little thick. Sprinkle over the casserole. Bake 25-30 minutes at 350 degrees.
[Name] Chocolate Dipped Shortbread Cookies [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-12-06T08:17:00Z [Description] Make and share this Chocolate Dipped Shortbread Cookies recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/36/4/euRO4p0PTQSeUT3cmCMY_0S9A0219.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/36/4/ByKFgj4aQJCU5d3jkh5r_0S9A0238.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/36/4/7ldK0vDPQ3ulkY1ejH2q-dipped_shortbread2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/36/4/picR3nglf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/36/4/gtdg89oEQOCOuNJAft5g_0S9A0260.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/36/4/d3AEB7hWSie6UHRblper-dipped_shortbread1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/36/4/picys92jR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/36/4/picDFGQvz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/36/4/picEahIWA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/36/4/picU96SmA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/36/4/picHrgVzj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/36/4/picw0DZ6C.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/36/4/picEtpVNh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/36/4/picOSLLbx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/36/4/picd8bSU8.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Scottish", "European", "Kid Friendly", "Christmas", "< 60 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "6"] [RecipeIngredientParts] ["butter", "sugar", "flour", "vanilla", "chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 52.0 [Calories] 156.4 [FatContent] 9.9 [SaturatedFatContent] 6.1 [CholesterolContent] 20.3 [SodiumContent] 68.6 [CarbohydrateContent] 16.7 [FiberContent] 0.7 [SugarContent] 8.1 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 3 dozen [RecipeInstructions] Cream butter and sugar, add flour and vanilla. Pinch of 1/2\" balls of dough, roll in sugar and place on cookie sheet. Use the tines of a fork to flatten cookies. Bake at 350°F for 12-15 minutes. Remove from baking sheet, cool 10-15 minutes. Dip half of each cookie into melted chocolate. Chill to set chocolate.
[Name] BlueBerry Surprise [AuthorId] 23960 [AuthorName] Vicki Kiddy [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2001-12-06T08:17:00Z [Description] This is a wonderful dessert and so pretty. Put cake on a stem cake dish and people will ooh and aah and eat till it is all gone. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Berries", "Fruit", "Christmas", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/4", "3/4", "1", "1"] [RecipeIngredientParts] ["cream cheese", "sugar", "powdered sugar", "Cool Whip"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 299.9 [FatContent] 11.7 [SaturatedFatContent] 4.9 [CholesterolContent] 21.7 [SodiumContent] 342.9 [CarbohydrateContent] 46.2 [FiberContent] 0.5 [SugarContent] 30.5 [ProteinContent] 3.4 [RecipeServings] 12.0 [RecipeYield] 1 cake [RecipeInstructions] Bake cake mix as directed in a bundt cake pan. Cool and slice into 3 layers. Beat cream cheese and sugars together until sugar dissolves. Add 1 large Cool Whip and beat until smooth. Frost between layers, sides and center of cake. Just before serving, pour a chilled can of blueberry pie filling over cake. (You can use any flavor pie filling you want].
[Name] Plum Sauce [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-12-06T08:17:00Z [Description] Make and share this Plum Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Plums [Keywords] ["Fruit", "Chinese", "Asian", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Canning", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["plum", "apricot", "pimiento", "sugar", "vinegar", "applesauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 534.8 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 26.6 [CarbohydrateContent] 133.7 [FiberContent] 4.5 [SugarContent] 117.1 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 2 Jars [RecipeInstructions] Peel and pit plums and apricots. Chop pimento. Combine in a saucepan with sugar, vinegar and apple sauce. Slowly bring to a boil, stirring, then simmer, covered for one hour. Pour into jars while still warm, cap tightly. Store in a cool dark place for at least 1 month before using.
[Name] Almond Joy Balls [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-12-06T08:17:00Z [Description] Make and share this Almond Joy Balls recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Potato", "Vegetable", "Low Protein", "Kid Friendly", "< 30 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["3/4", "4", "1", "1 -2", NA] [RecipeIngredientParts] ["potato", "sweetened coconut", "powdered sugar", "chocolate"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 163.3 [FatContent] 4.8 [SaturatedFatContent] 4.2 [CholesterolContent] 0.0 [SodiumContent] 38.5 [CarbohydrateContent] 30.6 [FiberContent] 0.8 [SugarContent] 28.7 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 20-24 pieces [RecipeInstructions] Drain a cooked potato and mash with a fork in large bowl. Work in powdered sugar, add coconut and extract. be sure to mix well. Roll in balls or logs and chill. Dip in melted chocolate. If it becomes sticky while rolling in balls just chill again.
[Name] Penuche [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-12-06T08:17:00Z [Description] Make and share this Penuche recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Low Protein", "Healthy", "Christmas", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/3", "1/3", "2", "1", "1/2"] [RecipeIngredientParts] ["granulated sugar", "light brown sugar", "milk", "butter", "margarine", "vanilla", "walnuts", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 2660.1 [FatContent] 64.2 [SaturatedFatContent] 19.9 [CholesterolContent] 84.3 [SodiumContent] 213.1 [CarbohydrateContent] 529.3 [FiberContent] 3.9 [SugarContent] 513.6 [ProteinContent] 13.8 [RecipeServings] nan [RecipeYield] 1-2 pounds [RecipeInstructions] Butter the sides of a heavy 2 qt saucepan. Combine sugars, cream, milk, butter in the pan. Cook over med heat, stirring constantly until sugars dissolve and mix comes to boil. Continue cooking 236 degrees (soft-ball stage] stirring only enough to prevent sticking. Remove from heat immediately and cool to lukewarm (110 degrees]. Add Vanilla. Beat vigorously until mixture loses its gloss and becomes very thick (about 10 minutes]. Quickly stir in the nuts. Immediately turn into a butter 8x4x2 loaf pan. Score into squares while still warm. Cut when it is firm.
[Name] Coco-Chews [AuthorId] 20591 [AuthorName] Virginia [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-12-06T08:17:00Z [Description] I can't remember where I got this recipe but it's one I use especially at Christmas. Kids love them so do husbands!!!! [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Fruit", "Nuts", "Kid Friendly", "Potluck", "Christmas", "< 60 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/2", "1", "2", "1 1/4", "1", "1/2", "1", "12", "1/2"] [RecipeIngredientParts] ["butter", "peanut butter", "sugar", "brown sugar", "egg", "water", "flour", "baking soda", "baking powder", "salt", "peanuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 216.1 [FatContent] 12.0 [SaturatedFatContent] 5.5 [CholesterolContent] 19.4 [SodiumContent] 214.6 [CarbohydrateContent] 24.5 [FiberContent] 1.7 [SugarContent] 16.7 [ProteinContent] 3.7 [RecipeServings] 24.0 [RecipeYield] 2 dozen brownies [RecipeInstructions] Preheat oven to 375 degrees. Grease oblong 9x13\" pan. Mix butter and peanut butter and both kinds of sugar. Stir in water flour soda baking powder and salt. Add egg. Stir in 6 ounces chocolate morsels. Spread in pan and bake about 20 minutes. Remove from oven and sprinkle the last 6 ounce of chocolate morsels over top and let melt. Spread melted chocolate over entire top of cookies. Sprinkle with chopped peanuts. Let cool completely before cutting. ENJOY!
[Name] Italian Potatoes [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-12-06T08:17:00Z [Description] Make and share this Italian 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/15/37/0/picBowlVw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/37/0/pickgTcuy.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "European", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1/2", NA, NA, NA] [RecipeIngredientParts] ["potatoes", "onion", "black olives", "salt", "pepper", "olive oil"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 486.8 [FatContent] 4.1 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 282.4 [CarbohydrateContent] 103.9 [FiberContent] 14.2 [SugarContent] 6.7 [ProteinContent] 12.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Toss potatoes with oil and add to skillet on med heat. When potatoes are cooked about halfway through, add onions and olives, cook until potatoes are cooked through and onions start to caramalize. Season with salt and pepper.
[Name] Tortellini Broccoli Salad [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-12-06T08:17:00Z [Description] Make and share this Tortellini Broccoli Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["7", "1", "2", "2", "1/4", "1", "2", "1/4", "1/8", "1"] [RecipeIngredientParts] ["carrot", "broccoli florets", "green onions", "basil", "olive oil", "paprika", "salt", "garlic"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 247.5 [FatContent] 10.6 [SaturatedFatContent] 2.8 [CholesterolContent] 21.0 [SodiumContent] 406.0 [CarbohydrateContent] 30.4 [FiberContent] 1.6 [SugarContent] 3.8 [ProteinContent] 8.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook and drain tortellini as directed on package, rinse with cold water, drain. Mix all vinaigrette ingredients together. Mix carrots, broccoli and onions with vinaigrette. Add tortellini, toss until coated. Chill for at least 1 hour.
[Name] Saltine Toffee Cookies [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-12-06T08:17:00Z [Description] Make and share this Saltine Toffee Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1 1/2", "1"] [RecipeIngredientParts] ["butter", "brown sugar", "chocolate chips", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 158.5 [FatContent] 9.5 [SaturatedFatContent] 4.4 [CholesterolContent] 12.2 [SodiumContent] 169.5 [CarbohydrateContent] 18.2 [FiberContent] 1.0 [SugarContent] 9.1 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 40 cookies [RecipeInstructions] Heat oven to 350°F. Line a cookie sheet with foil. Arrange crackers snugly in a single layer, filling the sheet completely, about 40 crackers. In a saucepan, melt the butter over medium-low heat. Add the brown sugar and mix well. Pour the butter mixture evenly over crackers, spreading as necessary. Bake 8-10 minutes, or until the butter is bubbly. Remove the sheet from the oven and sprinkle chocolate chips over the crackers. When the chips have softened, spread them over the crackers with a knife. Sprinkle immediately with the nuts. Let the cookies cool 5-10 minutes before cutting between the individual cookies with a spatula. Remove them to a plate, keeping them in a single layer. If you don't remove them while they are still warm, they will stick to the foil.
[Name] Grandma's Pound Cake [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-12-06T08:17:00Z [Description] Make and share this Grandma's Pound Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "9", "1", "4", "1", "1/2", "1/2"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "flour", "baking powder", "salt", "mace"] [AggregatedRating] nan [ReviewCount] nan [Calories] 7301.0 [FatContent] 418.1 [SaturatedFatContent] 248.0 [CholesterolContent] 2879.6 [SodiumContent] 4781.7 [CarbohydrateContent] 786.9 [FiberContent] 13.7 [SugarContent] 404.7 [ProteinContent] 112.2 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Separate eggs. Sift together the flour, baking powder, salt, and mace. Beat egg yolks, then add sugar and beat until lemon-colored, add lemon extract. In a large bowl, cream butter. Add dry ingredients, cream well, add egg and sugar mixture and beat well, add egg whites and blend well. Bake 1 hour or slightly longer at 325 degrees until toothpick inserted in center comes out clean. If edges are dark brown you've baked it too long.
[Name] Chocolate Nut Balls [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT10M [PrepTime] PT1H30M [TotalTime] PT1H40M [DatePublished] 2001-12-06T08:17:00Z [Description] Make and share this Chocolate Nut Balls recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "Kid Friendly", "Christmas", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1/2", "1", "1/2", "1/2", NA] [RecipeIngredientParts] ["butter", "margarine", "egg", "powdered sugar", "vanilla", "salt", "flaked coconut", "peanuts", "flaked coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 65.6 [FatContent] 3.3 [SaturatedFatContent] 1.6 [CholesterolContent] 6.6 [SodiumContent] 11.0 [CarbohydrateContent] 8.3 [FiberContent] 0.6 [SugarContent] 7.1 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 36 Balls [RecipeInstructions] Melt the chocolate and butter in a med sauce pan, stirring frequently over a low heat. Remove from heat and cool to luke warm. Beat in egg until smooth and glossy. Add in sifted sugar, vanilla and salt and mix well. Stir in the 1/2 cup coconut and peanuts. Chill for about an hour. Form into 1 inch balls and roll in additional coconut. Place balls on a cookie sheet and chill for at least 3 hours or until firm.
[Name] Peppermint Bonbons [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT15M [PrepTime] PT1H [TotalTime] PT1H15M [DatePublished] 2001-12-06T08:17:00Z [Description] Make and share this Peppermint Bonbons recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Christmas", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1 1/4", NA] [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 141.9 [FatContent] 14.7 [SaturatedFatContent] 9.1 [CholesterolContent] 54.3 [SodiumContent] 15.2 [CarbohydrateContent] 1.3 [FiberContent] 0.0 [SugarContent] 0.3 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 3 Dozen [RecipeInstructions] Melt the confectioner's coating over a low heat in a heavy 2 qt saucepan, stirring frequently. Remove from heat. Stir in whipping cream and extract. Beat at high speed with an electric mixer until smooth. Chill in freezer for 20 to 30 minutes or until candy is stiff enough to be shaped. Form candy into balls using 2 teaspoons of the candy per ball. Roll balls in crushed peppermint candies. Place on a cooking sheet and store in the refrigerator.
[Name] Decadent Chocolate Chip Cookies for Kisses [AuthorId] 2129 [AuthorName] Zeke Koch [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-12-06T08:19:00Z [Description] The insanely decadent chocolate chip cookies will garner many kisses from your housemates and lover. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Grains", "Vegan", "Kosher", "Winter", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "8", "1/2", "1/2", "1", "2", "1", "1"] [RecipeIngredientParts] ["flour", "baking soda", "salt", "margarine", "white sugar", "brown sugar", "vanilla", "soymilk", "apple cider vinegar"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 120.9 [FatContent] 6.0 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 197.0 [CarbohydrateContent] 17.1 [FiberContent] 0.6 [SugarContent] 12.4 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 24 cookies [RecipeInstructions] Preheat oven to 375°F. Mix flour and baking soda together. Cream sugar and margarine. Once creamed add liquids. Add dry stuff and mix. Add chips, stir. Put 1 tsp of batter on cookie sheet (2- inches apart]. They will spread! Bake for 5-10 minutes (until light brown].
[Name] Beer Marinated Barbecued Chicken [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] PT10M [PrepTime] PT40M [TotalTime] PT50M [DatePublished] 2001-12-06T10:46:00Z [Description] Make and share this Beer Marinated Barbecued Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "200", "2", "2", "1", "1", NA, "1", "4", "1", "2", "250", "150", NA] [RecipeIngredientParts] ["chicken fillets", "beer", "hot chili sauce", "plum sauce", "black pepper", "salt", "spring onion", "garlic", "new potatoes", "spinach", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 309.1 [FatContent] 14.2 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 248.8 [CarbohydrateContent] 35.5 [FiberContent] 5.1 [SugarContent] 1.6 [ProteinContent] 5.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Marinate chicken in beer, chilli and plum sauces, pepper, salt, spring onion, garlic and corriander for at least 30 min.", "(Not more than 4 hours or else it will turn sour] Remove chicken from marinade and barbecue over a hot grill, basting with remaining marinade once in a while.", "Remove and set aside when chicken is cooked.", "Season potato and spinach with salt and pepper to taste and set aside.", "In a heated saucepan, reduce the remaining marinade until desired sauce consistency.", "To serve, top spinach with chicken and potatoes on the side and drizzle the sauce around and over." ]
[Name] Christmas Cheer (Party Punch) [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-12-06T10:46:00Z [Description] Make and share this Christmas Cheer (Party Punch) recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Fruit", "Low Protein", "Healthy", "Christmas", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["90", "15", "1"] [RecipeIngredientParts] "honey" [AggregatedRating] nan [ReviewCount] nan [Calories] 136.6 [FatContent] 4.2 [SaturatedFatContent] 1.5 [CholesterolContent] 188.8 [SodiumContent] 8.9 [CarbohydrateContent] 22.5 [FiberContent] 0.2 [SugarContent] 20.1 [ProteinContent] 3.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients together in a glass. Add ice cubes. To garnish, skew any prepared fruit example a strawberry with an lemon peel twists using a toothpick.
[Name] Peaches in Champagne [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-12-06T10:46:00Z [Description] Make and share this Peaches in Champagne recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2 -4"] [RecipeIngredientParts] "maraschino cherries" [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 149.4 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 7.5 [CarbohydrateContent] 10.6 [FiberContent] 0.9 [SugarContent] 7.5 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 2 glasses [RecipeInstructions] Cut a cross in the skin of the peach, before placing it in some hot water for a while to allow for easy peeling. Cut the peach in half, twist the halves in opposite directions to dislodge the pit. Peel and cut the peach halves into wedges. Place 2 to 3 wedges in a champagne glass. Place also 1 or 2 cherries into the glass. Pour in the champagne. Add a teaspoon of cherry liquid to color the drink pink. Serve immediately.
[Name] Green Elf (Party Punch) [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-12-06T10:46:00Z [Description] Try this on your Christmas parties. The recipe is given for a single serving. To fill a punch bowl, simply multiply the portions. Try making it with real fruit juice, it tastes hmm. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Pineapple", "Tropical Fruits", "Fruit", "Christmas", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["60", "30", "60", "30", "10"] [RecipeIngredientParts] ["grapefruit juice", "creme de menthe"] [AggregatedRating] nan [ReviewCount] nan [Calories] 113.6 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.8 [CarbohydrateContent] 21.7 [FiberContent] 0.2 [SugarContent] 19.2 [ProteinContent] 0.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix the juices together in a seperate glass. Pour the creme de menthe first into the serving glass before adding the mixed juices. Add ice cubes. To garnish, skew an orange slice and a cherry with a toothpick to decorate by placing it horizontally over the glass on 1 side.
[Name] The Rudolph (Party Punch) [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-12-06T10:46:00Z [Description] The recipe is given for a single serving. To make enough to fill a punch bowl, simply multiply portions by the number of servings it will hold. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["90", "60", "30", "1"] [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 103.4 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 4.2 [CarbohydrateContent] 25.1 [FiberContent] 0.3 [SugarContent] 21.6 [ProteinContent] 0.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a goblet, mix the juices together before pouring in the grenadine syrup. Mix again. Add plenty of ice. To garnish, add halved strawberries, orange slices or red seedless grapes at the side of the glass.
[Name] Goujons of Sole [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] PT6M [PrepTime] PT15M [TotalTime] PT21M [DatePublished] 2001-12-06T10:46:00Z [Description] This can be served as an entree or as finger food before dinner begins. Best to serve hot. Kids really will love this. Prepare more, it is always not enough. [Images] character(0) [RecipeCategory] Kid Friendly [Keywords] ["< 30 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["400 -500", "120", "3", "1", "1", "2", "1"] [RecipeIngredientParts] ["fillets of sole", "plain flour", "eggs", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1700.5 [FatContent] 89.3 [SaturatedFatContent] 13.6 [CholesterolContent] 246.0 [SodiumContent] 2604.7 [CarbohydrateContent] 174.0 [FiberContent] 7.9 [SugarContent] 11.8 [ProteinContent] 48.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For the fish------------. Cut fillet into 4-inch strips about 1/2 inch thick. When cutting, cut down not across or else the fish tends to break. Season the flour with salt and pepper. Pass the fish through the flour. For the breadcrumbs-----------------. Decrust the old loaves and cut into chunks. Throw into the blender to get a nice, dry, fine breadcrumbs. Should make about 5 cups. Place in a bowl. Frying------------------. Pour in corn oil and heat until oil is still. Dip the fish strips into the beaten egg and roll in breadcrumbs. Deep fry at moderate heat till golden brown, about 5 to 6 minutes. Drain well and place on absorbent paper towels. Serving---------------. Place fish strips on dish paper. Serve with lemon wedges and 3 sauces: mayonnaise, thousand island dressing and tartar sauce.
[Name] Torta di Ricotta [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT55M [PrepTime] PT20M [TotalTime] PT1H15M [DatePublished] 2001-12-06T10:46:00Z [Description] I have not made this cake, but it sounds delicious and is from "The Nella Cuccina" cookbook so I know it will be very good. It is a good keeper (you can freeze it) and a lovely company cake to serve! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/38/3/picpf0Hsy.jpg" [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Fruit", "Nuts", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "4", "1/2", "6", "2 1/4", "1", "2", "1 1/2", "3", "2", "2", "1/3", "1", NA] [RecipeIngredientParts] ["golden raisin", "brandy", "pine nuts", "eggs", "sugar", "ricotta cheese", "milk", "orange zest", "flour", "flour", "baking powder", "walnuts", "hazelnuts", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3112.7 [FatContent] 116.8 [SaturatedFatContent] 48.0 [CholesterolContent] 749.5 [SodiumContent] 1522.3 [CarbohydrateContent] 471.5 [FiberContent] 22.2 [SugarContent] 272.3 [ProteinContent] 83.1 [RecipeServings] nan [RecipeYield] 2 Cakes [RecipeInstructions] In a small bowl soak the raisins for at least an hour. Pre heat oven to 375f& grease two deep 9 1/2\" x 1 1/2\" cake pans. Fit a circle of parchment paper on the bottom of each and grease the paper then dust with flour, shake out excess. Toast the pine nuts in the oven for 3-4 minutes, watch closely they burn easily. Beat eggs until pale yellow. Gradually add sugar and continue beating until thick. Add ricotta& milk (cream]& continue beating until the mixture is smooth. Sprinkle in the orange zest and fold in with a spatula. Sift 3 cups of flour with the baking powder. Gradually add the flour mixture to the egg/cheese mixture, beating at a slow speed until the mixture is smooth. Drain& dry the raisins, reserve the brandy. Toss raisins with the remaining flour, add to the batter. Gently fold in the the brandy, nuts& chocolate. Divide between the two pans, Bake on middle rake for about 40-50 minutes or until a skewer comes out clean. If the cakes start to brown too quickly place a loose sheet of aluminium foil on top. Cool cakes on wire racks. Remove from cake pans and discard the parchment paper. You may now freeze the cakes,Well wrapped for up to 3 months OR Sprinkle a generous coating of confectioner's sugar.
[Name] Blue Twilight (Party Punch) [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-06T10:46:00Z [Description] I tried this last year for my Valentine dinner with my husband by the swimming pool. The blue of the punch goes very well with the blue waters of the pool ... Oh it was so very romantic. I think the punch is also suitable for any parties with a blue / water theme. Try it! [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Pineapple", "Tropical Fruits", "Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["30", "60", "30", "15"] [RecipeIngredientParts] ["white rum", "lime juice", "blue curacao"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 104.9 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.1 [CarbohydrateContent] 10.6 [FiberContent] 0.2 [SugarContent] 6.8 [ProteinContent] 0.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Put all the ingredients into a tail glass with ice. Stir well. To garnish, decorate with a lemon or orange slice put into the drink. This will also give additional taste.
[Name] Marble Cream Cheese Brownies [AuthorId] 15718 [AuthorName] Steve P. [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-12-06T12:09:00Z [Description] Delicious chocolate brownies with a cream cheese cake swirl. They will get eaten as fast as you can bake them. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Cheese", "Christmas", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "5", "1", "1/4", "1", "1", "1/2", "2", "3/4", "1/2", "1/4", "1/2", "1/2", "1", "1/4"] [RecipeIngredientParts] ["Baker's German's chocolate", "butter", "margarine", "cream cheese", "sugar", "egg", "all-purpose flour", "vanilla", "eggs", "sugar", "baking powder", "salt", "unsifted all-purpose flour", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 128.9 [FatContent] 6.4 [SaturatedFatContent] 3.6 [CholesterolContent] 50.3 [SodiumContent] 110.0 [CarbohydrateContent] 16.2 [FiberContent] 0.1 [SugarContent] 12.7 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] 16-20 brownies [RecipeInstructions] Melt chocolate and 3 of the tablespoons of butter in a small sauce pan over very low heat, stirring constantly. Cool and set aside. Blend remaining butter with cream cheese until softened. Gradually add 1/4 cup of sugar, beating well. Blend in 1 egg, 1 Tbs flour, and 1/2 tsp vanilla; set aside. Beat 2 eggs until thick and light in color. Gradually add 3/4 cup of sugar, beating until thickened. Add baking powder, salt, and 1/2 cup of flour. Blend in cooled chocolate mixture and nuts, 1 tsp vanilla and 1/4 tsp almond extract. Spread 1/2 the chocolate batter in a greased 8 or 9-inch square pan. Add cheese mixture, spreading evenly over the chocolate batter. Top with tablespoons of the remaining chocolate batter dotted all over the top of the cream cheese layer. Zigzag a wide knife through the batter to marble swirl it. Bake at 350ºF for 35 to 40 minutes, or until top springs back when lightly pressed in the center. Cool cut in bars or squares. Makes 16 to 20.
[Name] Spicy Pumpkin Soup [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-12-06T12:09:00Z [Description] Try this light and delicious pumpkin soup with crusty bread rolls. It is ideal as a nutritious start to any dinner. The chef also recommends it for a cold winter snack. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Winter", "Spicy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "1", "2", "1", "1", "1", "2", "1/2"] [RecipeIngredientParts] ["pumpkin", "parsnips", "potatoes", "onions", "carrot", "garlic", "ginger", "curry powder", "curry paste", "water", "low-fat yogurt"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 159.9 [FatContent] 0.8 [SaturatedFatContent] 0.4 [CholesterolContent] 1.5 [SodiumContent] 47.0 [CarbohydrateContent] 35.8 [FiberContent] 4.2 [SugarContent] 7.6 [ProteinContent] 5.8 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] ["Peel pumpkin with a sharp knife.", "Remove the seeds.", "Chop the pumpkin flesh roughly.", "Place pumpkin, parsnip, potato, onion, carrot, garlic, ginger, curry powder, chilli and water in a large saucepan.", "Cover and bring to boil.", "Reduce heat and simmer for 30 minutes or until all vegetables are tender and about to fall apart.", "Puree the soup using a hand-held blender in the saucepan.", "Or puree in batches in a blender or food processor.", "Taste and if required, add freshly ground black pepper or extra chilli.", "Serve pumpkin in bowls with a swirl of yoghurt on top or stir yoghurt through soup.", "Note: For dinner with guests, you might want to serve the soup in individual golden nugget pumpkins.", "Drop pumpkins into boiling water and cook for 2 minutes.", "Remove and cut each pumpkin across horizontally at the top to create a lid and a pumpkin bowl.", "Remove the seeds at the core of the pumpkin bowl and pour in the hot soup with a swirl of yoghurt on top.", "Garnish with corriander or mint leaves over the top." ]
[Name] Swiss Cheese Fondue [AuthorId] 19044 [AuthorName] Weezie [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-12-06T12:09:00Z [Description] Make and share this Swiss Cheese Fondue 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/15/38/7/picfJkvXt.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/15387/ZzJLadJsRXmOyGmQ0FVU_fondue.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/38/7/pic2KMrwx.jpg"] [RecipeCategory] Cheese [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "8", "1", "2", "2", "1", "1", NA] [RecipeIngredientParts] ["garlic", "dry white wine", "rose wine", "lemon juice", "gruyere cheese", "cornflour", "kirsch"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 274.8 [FatContent] 17.5 [SaturatedFatContent] 10.2 [CholesterolContent] 59.4 [SodiumContent] 184.6 [CarbohydrateContent] 2.5 [FiberContent] 0.1 [SugarContent] 0.8 [ProteinContent] 16.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Rub the inside of the fondue pot with cut clove of garlic. Pour in wine and lemon juice and heat gently until bubbling. Reduce the heat to low, and gradually stir in grated cheeses, then continue to heat until cheeses melt, stirring frequently. (This stage can take a looooong time.] In a small bowl, blend cornflour smoothly with kirsch, then stir into cheese mixture and continue to cook for 2-3 minutes until mixture is thick and smooth, stirring frequently. Do not allow fondue to boil. Serve with the bread.
[Name] Tiramisu - Sette Mezzo [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT12H [PrepTime] PT20M [TotalTime] PT12H20M [DatePublished] 2001-12-06T12:09:00Z [Description] Make and share this Tiramisu - Sette Mezzo recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "Weeknight", "For Large Groups", "No Cook", "Refrigerator"] [RecipeIngredientQuantities] ["5", "1", "3", "1", "2", "1", "1", "14"] [RecipeIngredientParts] ["eggs", "sugar", "brandy", "mascarpone", "cocoa powder", "ladyfingers"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 178.1 [FatContent] 3.9 [SaturatedFatContent] 1.4 [CholesterolContent] 157.3 [SodiumContent] 61.0 [CarbohydrateContent] 28.4 [FiberContent] 0.4 [SugarContent] 19.7 [ProteinContent] 4.7 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Beat egg yolks, sugar and 1 tablespoon brandy until sugar dissolves. Beat in mascarpone. Meanwhile, beat egg whites until soft peaks form. Fold in mascarpone mixture. Add coffee liqueur and remaining 2 tablespoons brandy to espresso. Spread 1/3 of mascarpone mixture in 9 x 13 glass baking dish. Lightly dust with cocoa powder. Brush ladyfingers with espresso/liqueur mixture. Place half of the ladyfingers close together on top of mascarpone mixture. Repeat layers using another 1/3 mascarpone mixture and remaining ladyfingers. Finish by spreading last 1/3 of mascarpone mixture. Sprinkle remaining cocoa over top. Cover with plastic wrap and chill for at least 12 hours before serving.
[Name] Jo Mama's Beef Stew [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-12-06T14:19:00Z [Description] Hearty and delicious. My family's favorite stew for over 30 years. If you prefer, you can substitute basil for the rosemary--I fix it both ways. Update: When I originally made this recipe, I would coat the beef pieces with a flour/salt/pepper mix by shaking them in a bag and then brown them in a couple tablespoons of oil. I eliminated this step to simplify and lower the calories and fat, but if you do it that way it makes for a thicker sauce. Good either way! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/38/9/picV0doc5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/38/9/picaTG2on.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/38/9/picfIkMxt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/38/9/15389.jpg"] [RecipeCategory] Stew [Keywords] ["Meat", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "4", "2", "2", "1", "1", "1", "1/2", "2"] [RecipeIngredientParts] ["flour", "boiling potatoes", "carrots", "celery", "onion", "fresh rosemary", "salt", "pepper", "beef bouillon cubes"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 314.4 [FatContent] 7.2 [SaturatedFatContent] 3.1 [CholesterolContent] 97.0 [SodiumContent] 877.4 [CarbohydrateContent] 27.1 [FiberContent] 2.9 [SugarContent] 3.1 [ProteinContent] 35.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Shake stew meat up in a bag with flour to cover. Brown in vegetable oil in stew pot. Cover with water and bring to a boil. Simmer for 30 minutes or more. (I like to simmer until the beef is nice and tender]. Add remaining ingredients and add additional water to cover. Bring to a boil again. Reduce heat and simmer until vegetables are done, about 15 minutes.
[Name] Tarragon Chicken Wrapped With Bacon [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2001-12-06T14:19:00Z [Description] Make and share this Tarragon Chicken Wrapped With Bacon recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "High Protein", "Kid Friendly", "High In...", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2 1/2", NA, NA, "1 1/2", "1"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "salt", "fresh ground pepper", "dried tarragon", "bacon"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 556.0 [FatContent] 36.5 [SaturatedFatContent] 12.0 [CholesterolContent] 161.2 [SodiumContent] 753.5 [CarbohydrateContent] 0.7 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 52.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 425°. Season chicken with salt, pepper and tarragon. Wrap a slice of bacon around each piece of chicken and place in one layer in baking dish. Cook for 15 minutes at 425° then reduce heat to 375°. Continue cooking until juices run clear when you pierce chicken with a fork (about 35 minutes]. Variations: For a change of pace, try other herbs such as sage, rosemary or thyme.
[Name] Parker House Rolls [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT25M [PrepTime] PT2M [TotalTime] PT27M [DatePublished] 2001-12-06T14:19:00Z [Description] These are rich and full of butter! I recently shaped these rolls in balls. When they were done, I brushed the tops with melted butter and then topped them (a row each) with toasted poppy seeds, toasted sesame seeds, a combo of equal parts dill weed/kosher salt/sugar, and Parmesan cheese. I loved how they turned out. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/39/1/GOXTrwySsuNRoAqatdcd_untitled-9821.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/39/1/KMF2mS8ZQpSUwXvygBHW_untitled-9819.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/39/1/picAYadKQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/39/1/pic2hQbdZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/39/1/clkVCrGCTUKjjdlOPx92_untitled-9826.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/39/1/pic4tzUCy.jpg"] [RecipeCategory] Breads [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["3", "3", "2 1/2", "1/2", "1", "2", "1 1/2", "1 1/2 - 2", "2"] [RecipeIngredientParts] ["water", "sugar", "active dry yeast", "unsalted butter", "milk", "bread flour", "salt", "all-purpose flour", "butter"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 147.2 [FatContent] 6.5 [SaturatedFatContent] 4.0 [CholesterolContent] 17.0 [SodiumContent] 191.9 [CarbohydrateContent] 19.4 [FiberContent] 0.7 [SugarContent] 1.9 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 20 rolls [RecipeInstructions] In bowl of heavy-duty mixer combine warm water, sugar and yeast. Let it sit for about 5 minutes until foamy. Melt butter in glass bowl in microwave. Add milk and heat to lukewarm (no hotter than 110°]. Add milk mixture to yeast mixture. Put on dough hook. Add bread flour and salt and combine well. Add all-purpose flour slowly until dough forms a slightly sticky ball. Continue to knead dough for 5 to 10 minutes longer, adding in more all-purpose flour if dough gets too sticky. Place ball in a greased or buttered bowl. Turn to coat with butter. Cover with plastic wrap and let rise for about an hour or until doubled. Butter a 13- x 9-inch baking pan. Divide dough into about 20 pieces. Form into smooth balls and place in 5 rows in pan. Cover loosely and let rise until doubled again (about 45 minutes]. Make a deep crease down center of each roll using a spatula. Let rise, covered, another 15 minutes. Preheat oven to 375°. Melt 2 tablespoons butter. Brush tops of rolls. Bake in center of oven for 20 to 25 minutes until golden.
[Name] Cabbage, Sausage and Potato Stew [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-12-06T14:19:00Z [Description] Make and share this Cabbage, Sausage and Potato Stew recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/39/2/picvGUOm2.jpg" [RecipeCategory] Stew [Keywords] ["Low Protein", "Low Cholesterol", "Kid Friendly", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "4 -6", "4", "1/4", "1/4", NA, NA, "3"] [RecipeIngredientParts] ["kielbasa", "head of cabbage", "boiling potatoes", "water", "red wine", "ketchup", "salt", "fresh ground black pepper"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 360.0 [FatContent] 20.9 [SaturatedFatContent] 7.0 [CholesterolContent] 49.8 [SodiumContent] 828.0 [CarbohydrateContent] 30.1 [FiberContent] 4.6 [SugarContent] 8.1 [ProteinContent] 12.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut sausage into bite-size pieces and brown in stew pot. Cut cabbage and potatoes into bite-size squares. Add to stew pot with sausage. Add water, wine, ketchup, salt and pepper and Tabasco. Simmer just until potatoes are done. (Don't overcook or potatoes will fall apart].
[Name] Herbed Pork Chops [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-12-06T14:19:00Z [Description] This is a simple, yet delicious entrée. Elegant enough for a dinner party, especially Variation 2. Update: My favorite is the cream/tarragon version, but I decided it needed more sauce. When I make it I triple all of the sauce ingredients. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/39/4/pict7Lc0a.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "Very Low Carbs", "High Protein", "High In...", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "2", "6", "6", "1", "1/2", "1/4"] [RecipeIngredientParts] ["fresh lemon juice", "water", "thyme", "rosemary", "salt", "fresh ground black pepper"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 761.4 [FatContent] 59.7 [SaturatedFatContent] 21.5 [CholesterolContent] 194.9 [SodiumContent] 450.1 [CarbohydrateContent] 2.0 [FiberContent] 0.1 [SugarContent] 0.5 [ProteinContent] 51.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in large skillet. Over medium-high heat, add chops and cook until golden brown on both sides (2 to 4 minutes] Reduce heat to low and cook, turning often until chops are cooked through (10 to 12 minutes] Remove from pan and keep warm. Add remaining ingredients to the skillet and increase heat to high. Bring to a boil and cook, stirring up bits stuck to pan, until thickened (1 to 2 minutes] Serve sauce over chops. Variation 1: Replace lemon juice and water with 3/4 cup dry white wine. Variation 2: Replace lemon juice and water with 3/4 cup heavy cream and 3/4 cup chicken broth and replace dried thyme with dried tarragon.
[Name] Frog Eye Salad [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT11M [PrepTime] PT15M [TotalTime] PT26M [DatePublished] 2001-12-06T14:19:00Z [Description] Acine de Pepe is a small, round pasta, hence the "Frog's Eye". My kids are wild about this recipe. It is their choice whenever we are asked to bring a dish for a pot luck. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/39/5/picur7w8U.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/39/5/pic8HU37g.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/39/5/picC90vnn.jpg"] [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Potluck", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/3", "1", "1 3/4", "1/4", "1", "1", "2", "3", "1/2"] [RecipeIngredientParts] ["acini di pepe pasta", "pineapple chunks", "milk", "sugar", "instant vanilla pudding", "pudding", "crushed pineapple", "mandarin orange sections", "mini marshmallows", "flaked coconut"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 268.6 [FatContent] 2.8 [SaturatedFatContent] 1.9 [CholesterolContent] 5.0 [SodiumContent] 158.4 [CarbohydrateContent] 58.8 [FiberContent] 1.9 [SugarContent] 39.0 [ProteinContent] 4.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Cook pasta in boiling water for 11 minutes. Drain well, rinsing with cold water to cool pasta. In large bowl, beat reserved pineapple juice, milk, sugar and pudding mix for 2 minutes. Gently stir in pasta and remaining ingredients. Cover and refrigerate at least 5 hours.
[Name] Southern Sweet Potato Pie [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT40M [PrepTime] PT1H [TotalTime] PT1H40M [DatePublished] 2001-12-06T14:19:00Z [Description] Easy, fail-proof crust makes this the perfect choice for Thanksgiving or anytime! I was a pumpkin pie lover until I had my first slice of sweet potato pie. I haven't made a pumpkin pie since. Even reluctant tasters are soon convinced that sweet potato is superior to pumpkin! [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Christmas", "Thanksgiving", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "6", "1 1/4", "1", "1/4", "2", "1", "1/4", "3", "1", "1/2", "1", "1", "1/2", "1/2", "3", "1/2"] [RecipeIngredientParts] ["cream cheese", "unsalted butter", "all-purpose flour", "sugar", "salt", "mashed sweet potatoes", "sugar", "brown sugar", "butter", "fresh lemon juice", "nutmeg", "cinnamon", "vanilla extract", "salt", "lemon, zest of", "eggs", "half-and-half"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 464.5 [FatContent] 20.6 [SaturatedFatContent] 12.3 [CholesterolContent] 130.9 [SodiumContent] 339.1 [CarbohydrateContent] 64.3 [FiberContent] 2.8 [SugarContent] 38.3 [ProteinContent] 6.9 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] For crust: Blend together cream cheese and butter. Add flour, sugar and salt and stir until dough starts to stick together. Form into a disk. Wrap in plastic wrap and refrigerate for an hour. Prepare filling: Combine all ingredients in mixer bowl. Blend until smooth. Preheat oven to 400°. Roll dough and place in pie pan. Pour in filling. Bake for 20 minutes at 400°. Reduce heat to 325°. Continue baking until firm in center, about 20 minutes longer. Cool completely before slicing. Top with whipped cream to serve!
[Name] Homemade BBQ Baked Pork Chops [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2001-12-06T14:19:00Z [Description] This is one of my husband's most favorite main dishes. It is fall-off-the-bone tender and is easy to prepare and as delicious as it looks. Especially good served over steamed rice. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/39/7/picMSDywR.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/15397/NEJluENwTmmp66Clm7qO_20180826_170024.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/39/7/IgNwbiqpSiOxrKqjnnfq_Baked%20Pork%20Chops_2768.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/39/7/picsiKDtZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/39/7/picbh5gzR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/39/7/picfucuHY.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "1", "1", "1", "1 1/2"] [RecipeIngredientParts] ["prepared mustard", "flour", "brown sugar", "salt", "vinegar", "ketchup", "water"] [AggregatedRating] 4.5 [ReviewCount] 125.0 [Calories] 245.8 [FatContent] 10.4 [SaturatedFatContent] 3.4 [CholesterolContent] 78.2 [SodiumContent] 902.2 [CarbohydrateContent] 13.3 [FiberContent] 0.2 [SugarContent] 11.3 [ProteinContent] 24.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine mustard, flour, sugar and salt. Add vinegar, ketchup and water and mix thoroughly. Pour over chops in a baking dish. Cover tightly with foil and bake at 350° for 1-1/2 to 2 hours. (If you need to stretch the cook time: 4-6 hrs on 200 or in a crock pot on low].
[Name] Fruit-Shaped Cookies [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2001-12-06T14:19:00Z [Description] This requires a fair bit of work, but the end result will please kids and adults alike and look spectacular on a dessert tray. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Kid Friendly", "Potluck", "Christmas", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "2 1/2", "1/2 - 1", NA, NA, NA, NA] [RecipeIngredientParts] ["margarine", "butter", "sugar", "all-purpose flour", "whole cloves", "cinnamon stick"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 788.1 [FatContent] 46.2 [SaturatedFatContent] 8.0 [CholesterolContent] 0.0 [SodiumContent] 533.5 [CarbohydrateContent] 85.2 [FiberContent] 2.1 [SugarContent] 25.2 [ProteinContent] 8.6 [RecipeServings] nan [RecipeYield] 4 dozen cookies [RecipeInstructions] ["Mix margarine and sugar in medium bowl; stir in flour and almond extract until mixture resembles coarse crumbs.", "Divide dough into 3 equal parts; tint and shape each portion as desired; see below for fruit options.", "Place on ungreased cookie sheet; cover and refrigerate at least 30 minutes.", "Preheat oven to 300F degrees.", "Bake cookies for about 30 minutes, until they're set but not browned.", "Apples: Mix red or green food colour into part of dough; shape into small balls; insert small piece of cinnamon stick in top of each stem end and whole clove into bottom of each for blossom end; dilute red or green food colour with water and brush over apples.", "Apricots: Mix red and yellow food colours into part of dough; shape into small balls; make crease down 1 side of each with a wooden pick; insert whole clove in each for stem end; dilute red food colour with water and brush over apricots.", "Oranges: Mix red and yellow food colours into part of dough; shape into small balls; insert whole clove in each for blossom end; prick balls with blunt end of wooden pick to resemble texture of orange peel.", "Pears: Mix yellow food colour into part of dough; shape into small balls, then into cone shapes, rounding narrow end of each; insert small piece of stick cinnamon in narrow end for stem; dilute red food colour with water and brush on\"cheeks\" of pears.", "Bananas: Mix yellow food colour into part of dough; shape into 3-inch rolls, tapering end to resemble bananas; flatten tops slightly to show planes of banana; curve each slightly; paint on characteristic markings with mixture of red, yellow and blue food colours diluted with water.", "Strawberries: Mix red food colour into part of dough; shape into small balls, then into heart shapes (about 3/4-inch high]; prick with blunt end of wooden pick for texture; roll each in red sugar; insert small piece of green-coloured wooden pick or green dough into top of each for stem." ]
[Name] Apple-Cheddar Brunch Pizza [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-12-06T15:53:00Z [Description] Make and share this Apple-Cheddar Brunch Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Cheese", "Apple", "Fruit", "Kid Friendly", "Winter", "Brunch", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "5", "1/2", "1/2", "2", "1/4", "5", "8"] [RecipeIngredientParts] ["flour", "tart apples", "brown sugar", "white sugar", "apple pie spice", "nutmeg", "butter", "cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 444.4 [FatContent] 22.4 [SaturatedFatContent] 14.1 [CholesterolContent] 65.1 [SodiumContent] 311.2 [CarbohydrateContent] 53.4 [FiberContent] 2.7 [SugarContent] 45.4 [ProteinContent] 10.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oven to 350F degrees. Spray a cookie sheet with nonstick spray. Sprinkle work surface with flour, roll out bread dough until slightly larger than the sheet. Place dough on sheet, stretching to fit, roll edges slightly to form a shallow rim. Spread apples evenly over dough. In a small bowl, combine sugars, 2 Tbls flour, cinnamon and nutmeg (or apple pie spice]. Mix well and sprinkle over apples. Dot with the butter. Sprinkle with cheese evenly over. Bake until the apples are tender and the cheese is bubbly, 25-35 minutes. Serve warm.
[Name] Lasagna [AuthorId] 5523 [AuthorName] Dave C [CookTime] PT2H30M [PrepTime] PT10M [TotalTime] PT2H40M [DatePublished] 2001-12-06T16:56:00Z [Description] Make and share this Lasagna recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Canadian", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "2", "1/2", "1", "1/2", "1 1/2", "2 1/2", "1/4", "1/4", "1/2", "1", "1", "1", "3", "3/4", "8 -10", "2", "1", "2 -3", "1/2"] [RecipeIngredientParts] ["olive oil", "garlic", "bell pepper", "onion", "celery", "lean ground beef", "salt", "pepper", "basil", "oregano", "parsley", "tomato paste", "tomato sauce", "hot water", "eggs", "ricotta cheese", "mozzarella cheese", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 645.8 [FatContent] 43.6 [SaturatedFatContent] 19.6 [CholesterolContent] 214.4 [SodiumContent] 2033.0 [CarbohydrateContent] 15.6 [FiberContent] 2.7 [SugarContent] 8.2 [ProteinContent] 47.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In Dutch oven, heat the oil. Add garlic, bell pepper, celery and onions. Sauté until soft. Add the beef, salt, pepper, basil, oregano and parsley. Cook until crumbly. Add tomato paste, tomato sauce,balsamic vinegar and water. Simmer for 1-2 hours. In bowl, blend the eggs and ricotta cheese. In a 9x13 baking pan, layer ½ of meat sauce, ½ of noodles, all the ricotta cheese mixture and ½ half of the mozzarella cheese. Repeat the noodles and mozzarella cheese. Top with remaining meat sauce. Bake, covered, at 350 degrees for 15 minutes. Uncover and continue baking for 20 minutes or until it bubbles. Sprinkle with Parmesan cheese. Let it rest for 5-10 minutes before cutting in squares to serve.
[Name] Karela Chicken - Exotic!! [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-12-06T16:58:00Z [Description] I'd heard of capsicum chicken, apple chicken and apricot chicken, but karela chicken was something new to my ears. Found this in a magazine, glad I did! [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Melons", "Fruit", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "3", "1", "1/2", "1/2", "2", "1", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["chicken breasts", "salt", "bitter melon", "onions", "chili powder", "coriander powder", "turmeric powder", "garam masala", "jeera powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 261.7 [FatContent] 20.6 [SaturatedFatContent] 3.7 [CholesterolContent] 46.4 [SodiumContent] 347.6 [CarbohydrateContent] 3.6 [FiberContent] 0.8 [SugarContent] 1.3 [ProteinContent] 15.6 [RecipeServings] nan [RecipeYield] 8 pieces [RecipeInstructions] Heat 6 tbsp oil in a pan. Add chicken. Stir fry and cook until golden brown. Remove from oil. Keep aside. Add 1 tbsp oil to the pan. Fry chopped onions till pale. Add all the masala powder. Fry for 1 minute. Add chicken and bittergourd (karela]. Mix well. Cook for 5 minutes. Serve hot with rotis.
[Name] Meatballs in Beer [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-12-06T16:58:00Z [Description] Make and share this Meatballs in Beer recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Vegetable", "Meat", "Scandinavian", "European", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1/4", "1/2", "1", "1", "3", "1", NA, "3", "12", "2"] [RecipeIngredientParts] ["onion", "butter", "salt", "pepper", "nutmeg", "ground pork", "lean ground beef", "egg", "flour", "butter", "beer", "lemon juice"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 513.6 [FatContent] 34.8 [SaturatedFatContent] 15.6 [CholesterolContent] 160.1 [SodiumContent] 670.9 [CarbohydrateContent] 13.4 [FiberContent] 0.9 [SugarContent] 1.8 [ProteinContent] 31.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Brown onion in butter, salt, pepper and nutmeg. Mix pork, beef and dry bread rolled into crumbs. Combine with onions. Add the egg; mix well, and form into small balls. Roll them in a small amount of flour. Brown the meat balls in the 3 tablespoons of butter. When well browned, add beer and lemon juice. Cover and let simmer 30 minutes. Serve with buttered noodles sprinkled with toasted crumbs.
[Name] Charishma's (My very own recipe for) Easiest Yummiest Biscuit Pudding [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-12-06T16:59:00Z [Description] I came up with this tonight at 1am, had just wound up my first assignment, was in the mood for a midnight snack, but ended up making a delicious pudding:) I think it'll be a real nice one for X'Mas and New Year or any other occasion as well. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Christmas", "Ramadan", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "10 -15", NA] [RecipeIngredientParts] ["Nestle sweetened condensed milk", "cocoa powder", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 10009.1 [FatContent] 935.3 [SaturatedFatContent] 582.5 [CholesterolContent] 3469.8 [SodiumContent] 1592.3 [CarbohydrateContent] 360.8 [FiberContent] 1.8 [SugarContent] 293.7 [ProteinContent] 92.6 [RecipeServings] nan [RecipeYield] 1 tray [RecipeInstructions] ["Mix milk and cream together in a large bowl.", "Beat extremely well for 3 minutes on medium-high speed.", "Add cocoa powder and whisk it really well.", "Now, very carefully, pour the milk-cocoa-cream mixture on a flat tray, spreading it gently and neatly in the tray.", "Add the biscuits over the mixture just spread, in a neat manner.", "Pour the remaining milk-cocoa-cream mixture over the biscuits.", "Garnish with the cherries/biscuits/chocolate chips/ grated dark chocolate.", "(I put one glaze cherry chopped into 2 halves i. e. just 1 half over each biscuit].", "Cover the tray with another bigger sized tray.", "Chill for minimum 2-4 hours and serve!", "Be sure to lick the mixture bowl clean.", "If you want to add some creativity into it, you can cut the biscuits into different shapes, like circles, triangles, squares, diamonds, half moons,etc.", "If you have kids at home or are planning to invite them o'er, tell them Santa has hidden some secret\"goodluck\" in the tray.", "That way it'll be an extra dash of excitement watch them try to hunt for the biscuits and finish up the pudding sooner than you could imagine." ]
[Name] Yummy Mohallabiyeh [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-12-06T17:00:00Z [Description] This is a popular Arabic sweet and I've had plenty of it here in Oman, but, just long for more. Its so tasty and pleases me like anything! [Images] character(0) [RecipeCategory] Kid Friendly [Keywords] ["< 60 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "2", "1", "1/4", NA, "1/2", "1/2"] [RecipeIngredientParts] ["basmati rice", "milk", "sugar", "saffron", "ghee", "pistachios"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1195.1 [FatContent] 45.2 [SaturatedFatContent] 18.9 [CholesterolContent] 87.7 [SodiumContent] 253.9 [CarbohydrateContent] 179.3 [FiberContent] 6.0 [SugarContent] 102.5 [ProteinContent] 25.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash and clean rice. Drain. Spread rice on a clean muslin cloth for 10 minutes. In a pan, fry rice in ghee till it turns golden in colour and the flavour fills your house. Boil milk on low flame in a thick bottomed pan till it reduces to two-thirds of the original amount or till it becomes thick. Grind rice in a mixie to a fine powder. Add water little by little and make it to a fine paste. Add this paste to the boiling milk. Keep mixing till the rice gets cooked in the milk. After 15 minutes, add sugar and boil again for 10 minutes. Remove from heat. Add essence. Blanch and slice almonds and pistas. Pour the mohallabiyeh in serving cups and garnish with sliced pistas and almonds. Serve chilled.
[Name] Vindaloo Tuna Mornay [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-12-06T17:44:00Z [Description] If you love tuna mornay and you love Indian food then you will love this recipe. Very tasty and very--well Indian in flavour. Instead of adding vindaloo you can add any other Indian flavour to it and see how it goes. [Images] character(0) [RecipeCategory] Tuna [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", NA, "100", "1/4", "100", "1/2"] [RecipeIngredientParts] ["butter", "plain flour", "milk", "paprika", "lemon juice", "canned tuna", "cheese", "vindaloo-flavored tuna", "white pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 217.6 [FatContent] 13.1 [SaturatedFatContent] 7.6 [CholesterolContent] 53.8 [SodiumContent] 396.0 [CarbohydrateContent] 7.6 [FiberContent] 0.5 [SugarContent] 0.1 [ProteinContent] 17.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place the butter in a preheated saucepan and melt the butter down (on low heat]. Once the butter is melted down add the plain flour. Stir well and cook the mixture of butter and plain flour which should go a bit lumpy and dry at this stage. Very important that you cook this well (2-4 minutes]. Remove from heat and slowly, very slowly add the milk and stir. The sauce should now be getting smooth. If it is lumpy you have been adding the milk to fast. Keep adding the milk until the desired thickness is achieved. Add the paprika and lemon juice for a bit of extra kick. Add the cheese slowly and stir in so that you can not see any grated cheese in the dish. Any other herbs for a bit of extra taste. Add the vindaloo flavoured tuna first and stir. Add the white pepper. Add the plain tuna and let it sit on low heat for 5 minutes lightly stirring every minute or so. Garnish with some parsley.
[Name] Tuna Casserole [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-12-06T17:44:00Z [Description] This is a nice casserole that my mum makes. This is like a tuna mornay but, nicer—much, much nicer. We have this dish only once or twice a year, but I wish we had it more. [Images] character(0) [RecipeCategory] Tuna [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", NA, "200", "1", "1/2", "1/2"] [RecipeIngredientParts] ["butter", "plain flour", "milk", "paprika", "lemon juice", "canned tuna", "cheese", "rice"] [AggregatedRating] 4.0 [ReviewCount] 7.0 [Calories] 702.3 [FatContent] 26.6 [SaturatedFatContent] 14.9 [CholesterolContent] 102.0 [SodiumContent] 1192.0 [CarbohydrateContent] 68.8 [FiberContent] 2.2 [SugarContent] 1.7 [ProteinContent] 44.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Start to boil the rice so that it will be done by the time you finish the mornay. Place the butter in a preheated saucepan and melt the butter down (on low heat]. Once the butter is melted down add the plain flour. Stir well and cook the mixture of butter and plain flour which should go a bit lumpy and dry at this stage. Very important that you cook this well (2-4 minutes]. Remove from heat and slowly, very slowly add the milk and stir. The sauce should now be getting smooth. If it is lumpy you have been adding the milk too fast. Keep adding the milk until the desired thickness is achieved. Add the paprika and lemon juice for a bit of extra kick. Add the 1/4 of a cup of cheese slowly and stir in so that you can not see any grated cheese in the dish. Any other herbs for a bit of extra taste. Add the tuna and let it sit on low heat for 5 minutes lightly stirring every minute or so. Drain the rice and place into the bottom of a casserole dish. Spread the mornay on top of the rice and then add the rest of the cheese by sprinkling over the top of the mornay. Sprinkle bread crumbs on top. Place in the oven on high heat until the top is a nice and crispy. Serve and enjoy.
[Name] Taquitos [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2001-12-07T09:56:00Z [Description] Make and share this Taquitos recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Mexican", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", NA, NA, NA] [RecipeIngredientParts] ["onion", "black peppercorns", "corn tortilla", "canola oil"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 3.9 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.3 [CarbohydrateContent] 0.9 [FiberContent] 0.1 [SugarContent] 0.4 [ProteinContent] 0.1 [RecipeServings] 6.0 [RecipeYield] 1 batch [RecipeInstructions] To cook meat the mexican way: purchase a small chuck roast or similar cut of meat. Put in dutch over and add barely enough water to cover. Add one half of onion (not need to chop] and some black peppercorns to taste. Cook for approximately 1 1/2 hours. Cool. Shred meat with 2 forks. Heat oil in frying pan to 350 degrees f. Place corn tortillas with tongs into hot oil long enough to just coat with oil and drain on paper towels. Place a couple shreds of meat in the tortilla. Roll up like a cigar and using tongs, lower the tortilla into the oil- gently letting go of the tortilla, fry until crisp. Line a serving platter with shredded lettuce and tomatoes and put taquitos on top with cheese and salsa.
[Name] Creamy Spaghetti Carbonara [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-12-07T09:56:00Z [Description] Make and share this Creamy Spaghetti Carbonara 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/15/40/8/picU5ZblO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/40/8/pictnv9DH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/40/8/piccqkZip.jpg"] [RecipeCategory] European [Keywords] ["< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/4", "1/2", "1/2", "3", "3/4", "1/4", "3", "1", NA, NA] [RecipeIngredientParts] ["extra virgin olive oil", "bacon", "dry white wine", "eggs", "parmesan cheese", "pecorino romano cheese", "garlic", "spaghetti", "salt", "ground black pepper"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 642.6 [FatContent] 33.1 [SaturatedFatContent] 10.1 [CholesterolContent] 129.7 [SodiumContent] 547.5 [CarbohydrateContent] 58.7 [FiberContent] 2.5 [SugarContent] 2.4 [ProteinContent] 22.4 [RecipeServings] 6.0 [RecipeYield] 1 batch [RecipeInstructions] Adjust oven rack to lower-middle position, set large heatproof serving bowl on rack, and heat oven to 200 degrees. Bring 4 quarts water to rolling boil in large Dutch oven or stockpot. While water is heating, heat oil in large skillet over medium heat until shimmering, but not smoking. Add bacon and cook, stirring occasionally, until lightly browned and crisp, about 8 minutes. Add wine and simmer until alcohol has cooked off and is slightly reduced, 6 to 8 minutes. Remove from heat and cover to keep warm. Beat eggs, cheeses, and garlic together with fork in small bowl. When water comes to boil, add pasta and 1 tablespoon table salt, stir. Cook until al dente Reserve 1/3 cup pasta cooking water and drain pasta for about 5 seconds, leaving pasta slightly wet. Transfer drained pasta to warm serving bowl if pasta is dry, add some reserved cooking water and toss to moisten. Immediately pour egg mixture over hot pasta, sprinkle with 1 teaspoon sea salt flakes or 3/4 teaspoon table salt-- toss well to combine. Pour bacon mixture over pasta, season generously with black pepper, and toss well to combine. Serve immediately.
[Name] Learn Your Abc's [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-07T09:56:00Z [Description] This is a very old cocktail. This is one of my favourites, but don't drink too many because it is very potent. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["15", "15", "15"] [RecipeIngredientParts] ["Amaretto", "Baileys Irish Cream", "cognac"] [AggregatedRating] nan [ReviewCount] nan [Calories] 51.6 [FatContent] 2.5 [SaturatedFatContent] 1.5 [CholesterolContent] 9.2 [SodiumContent] 14.5 [CarbohydrateContent] 3.3 [FiberContent] 0.0 [SugarContent] 3.1 [ProteinContent] 0.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Layer your A, B and C in a shot glass. Take it slow be sure not to mix. Now its time to learn your ABCs, skull.
[Name] Impossible Peanut Butter Cookies [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2001-12-07T09:56:00Z [Description] These are the quickest, simplest peanut butter cookies that you will ever make and they taste great! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/41/1/cLTigZYTAykLVc81sPZt_PBC%204%20final%20-%20peanut%20butter%20cookies.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/15411/u2ZmUSLSTsKxsvw6QIwj_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/41/1/picCOKyaF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/41/1/picVH8tT9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/41/1/xC7435utQIObirLIylvJ_PBC%206%20final%20-%20peanut%20butter%20cookies.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/41/1/UzL8Uju5QrOFIjPra9ea_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/41/1/rRdtNaSNSiFp5KZcP4TN_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/41/1/saigoDwhSnmfHQt71AOS_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/41/1/pic5Zz0kx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/41/1/picfKRwDC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/41/1/picCfZwSN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/41/1/picg44UYT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/41/1/picZ4Wf6Q.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/41/1/picLxhk3O.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/41/1/picmmUJnm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/41/1/piccxzjws.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/41/1/picGTBWsR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/41/1/picepnPaj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/41/1/picq7dHLW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/41/1/piciUgy9a.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/41/1/pic8AZ0AL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/41/1/picEu2qhQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/41/1/picEu2qhQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/41/1/piczQtLiS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/41/1/piczQtLiS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/41/1/pic8z3oD0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/41/1/picbQzUiq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/41/1/picChGDWB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/41/1/picu7YcuD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/41/1/pic1dmuUo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/41/1/picwOKGTm.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "Potluck", "Christmas", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", NA] [RecipeIngredientParts] ["peanut butter", "granulated sugar", "egg", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 485.0 [Calories] 131.2 [FatContent] 7.5 [SaturatedFatContent] 1.6 [CholesterolContent] 10.3 [SodiumContent] 69.8 [CarbohydrateContent] 13.9 [FiberContent] 0.9 [SugarContent] 12.4 [ProteinContent] 4.0 [RecipeServings] nan [RecipeYield] 18 cookies [RecipeInstructions] Mix peanut butter, sugar, and egg together until smooth. Drop by teaspoon onto cookie sheet two inches apart. If desired, roll in extra sugar before placing on cookie sheet. Press with fork; press again in opposite direction. Bake 10 to 12 minutes at 350 degrees Fahrenheit. Do not brown; do not over bake.
[Name] Laung Chai (Cloves Tea) [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-12-07T09:57:00Z [Description] Sip a different tea this time !! Besides the herbal qualities of cloves, this promises an indulgence of a different type... you can have it black as well though I recommend a dash of milk !!! [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Asian", "Indian", "Spicy", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", "1", "2", "3/4"] [RecipeIngredientParts] ["water", "cloves", "sugar", "milk"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 35.8 [FatContent] 1.1 [SaturatedFatContent] 0.7 [CholesterolContent] 4.3 [SodiumContent] 22.1 [CarbohydrateContent] 5.6 [FiberContent] 0.0 [SugarContent] 4.2 [ProteinContent] 1.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Put water in a pan on high heat. Crush cloves and add to the water. Wait till water starts boiling. Now lower the heat and let it simmer for 2 minutes. Add tea leaves/ tea bag and let it boil for a few seconds on high heat again. Add milk and give one boil. Add sugar. Switch off the gas and cover the lid tightly. Let it stand for a minute and sip sip sip! Adjust milk and sugar as per your preferences!
[Name] Easy to Make Peanut Butter Cookies. [AuthorId] 25566 [AuthorName] Kayde [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-12-07T09:57:00Z [Description] I learned this recipe when I was little and it is really easy to cook and you can share it with your kids. They are really good. If taken right out of the oven when the bottom starts to turn brown, they are soft. If left in the oven a little bit longer, they will be a bit crunchier. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Spring", "Summer", "Winter", "Christmas", "< 30 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2"] [RecipeIngredientParts] ["peanut butter", "sugar", "egg", "baking soda"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 73.9 [FatContent] 4.2 [SaturatedFatContent] 0.9 [CholesterolContent] 6.6 [SodiumContent] 117.8 [CarbohydrateContent] 7.8 [FiberContent] 0.5 [SugarContent] 7.0 [ProteinContent] 2.2 [RecipeServings] 32.0 [RecipeYield] nan [RecipeInstructions] First put the peanut butter in a bowl. Then add the sugar, egg and baking soda. Mix until there is no sign of sugar or baking soda. Roll up in to a little ball a little bit smaller than a ping pong. With a fork, press cookies down criss-cross fashion. Preheat oven to 250°, then let cook for 10 minutes or until the bottoms get light brown.
[Name] Breakfast Pizza Squares [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-12-07T09:57:00Z [Description] Make and share this Breakfast Pizza Squares recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "Pork", "Meat", "Kid Friendly", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "6", "3", "1/8", "3/4"] [RecipeIngredientParts] ["breakfast sausage", "eggs", "milk", "pepper", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 42.0 [Calories] 464.4 [FatContent] 26.9 [SaturatedFatContent] 9.5 [CholesterolContent] 227.0 [SodiumContent] 805.8 [CarbohydrateContent] 30.1 [FiberContent] 2.1 [SugarContent] 2.6 [ProteinContent] 23.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Crumble and cook sausage until no longer pink. Drain well. Unroll crescent dough onto a lightly greased cooking sheet, pressing dough 1/2 inch up the sides and sealing seams. Sprinkle with sausage. Beat eggs, milk, and pepper together. Pour over sausage. Sprinkle with cheese. Bake uncovered at 400 degrees for 15 minutes or until the crust is brown and the cheese is melted.
[Name] Marzipan Bars [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-12-07T09:57:00Z [Description] Make and share this Marzipan Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Canadian", "Winter", "Christmas", "Thanksgiving", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "1", "2", "4", "1", "1/2", "2 1/2", "1/2", "2", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["rum", "brandy", "dried cranberries", "butter", "granulated sugar", "eggs", "vanilla", "all-purpose flour", "baking powder", "salt", "marzipan", "icing sugar"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 143.0 [FatContent] 6.9 [SaturatedFatContent] 3.2 [CholesterolContent] 30.8 [SodiumContent] 80.7 [CarbohydrateContent] 17.8 [FiberContent] 0.8 [SugarContent] 10.9 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 40 bars [RecipeInstructions] Butter a 13x9 inch metal cake pan, line with parchment paper. Set aside. In a small saucepan, bring rum to boil, stir in cranberries. Let cool. Meanwhile, in bowl, beat butter with sugar until fluffy. Beat in eggs, one at a time, beating well after each addition, beat in vanilla and almond extract. In separate bowl, whisk flour ground almonds, baking powder and salt, stir into butter mixture just until combined. Stir in sliced almonds, cranberry mixture and marzipan. Scrape into prepared pan. Bake in centre of 350° oven until golden and cake tester inserted in centre comes out clean, 45 minutes. Let cool completely in pan on rack. Dust with icing sugar. Cut into bars. Make ahead- Layer between waxed paper in airtight container, store for up to 4 days or freeze for up to 1 month.
[Name] No Bake Vanilla Orange Balls [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-12-07T09:57:00Z [Description] Make and share this No Bake Vanilla Orange Balls 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/15/41/6/picfixn3L.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/41/6/pic71uO2f.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/41/6/picrnFn7P.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Oranges", "Grains", "Citrus", "Fruit", "Kid Friendly", "Christmas", "< 15 Mins", "Refrigerator", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2 - 1", "1/2", "1", NA] [RecipeIngredientParts] ["powdered sugar", "oleo", "coconut", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 34.0 [Calories] 169.6 [FatContent] 4.2 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 63.1 [CarbohydrateContent] 32.6 [FiberContent] 0.6 [SugarContent] 21.4 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] 24-36 cookies [RecipeInstructions] Mix crushed wafers with sugar. Add melted oleo. Add nuts; then add juice. Stir well. Make into balls and roll in fine coconut or powdered sugar. Refrigerate.
[Name] Karen's Enchilada Casserole [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2001-12-07T09:57:00Z [Description] My SIL made this for the family about 20 years ago and everyone still makes it regualarly. The kids love it. It is a simple, quick and cheap meal for the family. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Cheese", "Meat", "Tex Mex", "Southwestern U.S.", "Kid Friendly", "Potluck", "< 30 Mins", "Oven", "Freezer", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1"] [RecipeIngredientParts] ["ground beef", "Rotel tomatoes & chilies", "flour tortilla", "cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 800.1 [FatContent] 39.8 [SaturatedFatContent] 16.0 [CholesterolContent] 112.9 [SodiumContent] 1903.9 [CarbohydrateContent] 68.7 [FiberContent] 3.6 [SugarContent] 2.8 [ProteinContent] 40.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown Beef in a skillet. Drain. Add Rotel and soup to beef, mixing well. In a 9 x 13 baking dish layer flour tortillas and beef mixture, ending with beef. Sprinkle cheese on top. Bake at 350 degrees for 15 minutes or until cheese is melted. Remove from oven and let it sit for 5 minutes to make it easier to cut.
[Name] Rick Flair [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-07T09:57:00Z [Description] Named after the famous wrestler. Another one of my favourite cocktails. I think I like it just for the raspberry flavoured vodka though. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Vegan", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["15", "15", NA, NA] [RecipeIngredientParts] ["Stolichnaya raspberry vodka", "cranberry juice", "lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 74.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.3 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Chill your shot glass first. Mix all the ingredients in the shot glass. Serve and skull.
[Name] Creamy Fruit Cups [AuthorId] 22920 [AuthorName] Leona [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-12-07T09:57:00Z [Description] I got this recipe out of a diabetic cookbook published by "Prevention Guide". Very pretty dish for gatherings. Great comfort food with out the guilt afterwards. Make some ahead of time for lunch at work...makes you feel a little extra special! (will try to add a pic of it soon) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/41/9/picniDhfH.jpg" [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Fruit", "Christmas", "< 30 Mins", "Oven", "Refrigerator"] [RecipeIngredientQuantities] ["24", "1 1/4", "8", "1/3"] [RecipeIngredientParts] ["wonton wrappers", "raspberries", "blackberries", "low-fat vanilla yogurt"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 62.2 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 1.9 [SodiumContent] 97.2 [CarbohydrateContent] 12.6 [FiberContent] 0.7 [SugarContent] 2.6 [ProteinContent] 2.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 degrees. Coat a 12-cup muffin pan with cooking spray. Line each cup with a wonton wrapper. Coat each wrapper with cooking spray. Place a second wrapper diagonally on top of each of the first ones, making sure that the points of the wrappers form sides to the cup. Coat the second wrapper with cooking spray. Bake for 10 minutes or until golden brown. Cool on a rack. Remove from the pan. In a medium bowl, combine 1 cup of the berries, the yogurt, and all- fruit spread. Gently toss to blend. Evenly divide the yogurt mixture among the cups. Top with the remaining 1/4 cup berries.
[Name] Sucking Cowboy / Buttery Nipple [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-07T09:57:00Z [Description] I had to change the name to make this recipe rated G. This drink is huge where I come from and we consume many of these on a Saturday night. Goes great as a secondary drink. E.g. drink rum and coke and every now and then have a sucking cowboy. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/42/0/pic1yNR5Q.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/42/0/pictyHwtf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/42/0/pichhrMBj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/42/0/pich84UnZ.jpg"] [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["15", "15"] [RecipeIngredientParts] "Baileys Irish Cream" [AggregatedRating] 5.0 [ReviewCount] 44.0 [Calories] 51.6 [FatContent] 2.5 [SaturatedFatContent] 1.5 [CholesterolContent] 9.2 [SodiumContent] 14.5 [CarbohydrateContent] 3.3 [FiberContent] 0.0 [SugarContent] 3.1 [ProteinContent] 0.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Layer in a shot glass with the bailey's on top. 1,2,3 down.
[Name] Applesauce Crescents [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2001-12-07T09:57:00Z [Description] Make and share this Applesauce Crescents recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "Cheese", "Fruit", "Canadian", "Kid Friendly", "Potluck", "Christmas", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1/3", "1/2", "1/4", "1/3", "1/2", "1"] [RecipeIngredientParts] ["flour", "salt", "butter", "margarine", "white sugar", "vanilla", "cheddar cheese", "applesauce", "white sugar", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 853.0 [FatContent] 34.7 [SaturatedFatContent] 21.6 [CholesterolContent] 91.2 [SodiumContent] 673.8 [CarbohydrateContent] 125.6 [FiberContent] 3.0 [SugarContent] 55.9 [ProteinContent] 11.4 [RecipeServings] nan [RecipeYield] 3 dozen cookies [RecipeInstructions] Combine flour and salt; set aside. Cream butter, 1/3 c white sugar and vanilla together; blend in grated cheese and applesauce. Stir in the flour/salt mixture; shape dough into crescents. Combine 1/2 c sugar and the cinnamon; roll each crescent in this mixture. Spray a baking sheet with non-stick cooking spray and arrange crescents on sheet; bake in a preheated 350F oven for 12 to 15 minutes.
[Name] Sweet Potato Casserole [AuthorId] 10597 [AuthorName] Teresa Johnson [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2001-12-07T09:57:00Z [Description] Make and share this Sweet 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/15/42/2/picmwYNv8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/42/2/picaqYY07.jpg"] [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Vegetable", "Christmas", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/4", "1/4", "2", "1", "1", "1", "3/4", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["fresh sweet potatoes", "butter", "sugar", "eggs", "nutmeg", "cinnamon", "sweetened condensed milk", "butter", "brown sugar", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 475.4 [FatContent] 21.2 [SaturatedFatContent] 10.3 [CholesterolContent] 96.4 [SodiumContent] 234.7 [CarbohydrateContent] 67.0 [FiberContent] 4.3 [SugarContent] 45.8 [ProteinContent] 7.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Wash the sweet potatoes but do not peel them. Bake whole in a baking dish at 350°F for an hour. Once baked, cut in half and remove from skin. Mash with fork or potato masher, then mix in all other casserole ingredients. Bake at 400°F for 20 minutes in a 9x13x2-inch pan. Meanwhile, mix the topping ingredients. Put topping on and bake 10 minutes more. (Original source unknown].
[Name] Peanut Chubbies [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2001-12-07T09:57:00Z [Description] Make and share this Peanut Chubbies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Grains", "Fruit", "Nuts", "Canadian", "Kid Friendly", "Potluck", "Christmas", "Thanksgiving", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "2", "3/4", "1/2", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["brown sugar", "evaporated milk", "butter", "margarine", "peanut butter", "vanilla", "rolled oats", "salted peanuts", "chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 1245.7 [FatContent] 54.9 [SaturatedFatContent] 16.1 [CholesterolContent] 24.4 [SodiumContent] 957.6 [CarbohydrateContent] 175.3 [FiberContent] 9.2 [SugarContent] 124.1 [ProteinContent] 28.1 [RecipeServings] nan [RecipeYield] 4 dozen cookies [RecipeInstructions] In a saucepan, combine brown sugar, evaporated milk and butter; bring to a boil and cook, stirring constantly, until thickened and smooth (about 5 minutes]; remove from heat. Stir in peanut butter and vanilla, then blend in the remaining ingredients. Drop from a teaspoon onto wax paper and chill until set.
[Name] Fruit Kabobs With Dip [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-12-07T09:57:00Z [Description] Make and share this Fruit Kabobs With Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] [NA, "1", "1/2", "4", "1/8"] [RecipeIngredientParts] ["plain yogurt", "banana", "honey", "ground cinnamon"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 287.0 [FatContent] 8.2 [SaturatedFatContent] 5.2 [CholesterolContent] 31.9 [SodiumContent] 114.5 [CarbohydrateContent] 48.0 [FiberContent] 1.7 [SugarContent] 41.4 [ProteinContent] 9.2 [RecipeServings] nan [RecipeYield] 1 cup dip [RecipeInstructions] Alternately thread fruit onto skewers. For dip, combine yogurt, banana, honey, and cinnamon in a blender and process until smooth.

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