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[Name] Taquitos (Ground Beef) [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-12-07T09:57:00Z [Description] Make and share this Taquitos (Ground Beef) recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Mexican", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["3/4", "1/4", "1/4", "1/2", "1 1/2", "1/2", "12", NA, NA, NA, NA] [RecipeIngredientParts] ["onion", "garlic", "tomato sauce", "cumin", "mild green chili", "corn tortillas", "salsa", "sour cream"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 207.5 [FatContent] 6.4 [SaturatedFatContent] 2.0 [CholesterolContent] 36.9 [SodiumContent] 239.8 [CarbohydrateContent] 24.2 [FiberContent] 3.5 [SugarContent] 1.8 [ProteinContent] 14.1 [RecipeServings] 6.0 [RecipeYield] 12 Taquitos [RecipeInstructions] ["Brown the beef and drain.", "Add the onion and garlic and cook until soft.", "Add the tomato sauce, cumin, and chiles.", "Simmer for 5 minutes.", "Set aside.", "Briefly heat each tortilla in a pan with a little oil until soft enough to roll.", "Fill each tortilla with some of the meat mixture.", "Roll tightly (into the shape of a medium-sized cigar].", "Set aside.", "Heat 1/3 inch of oil.", "Quickly brown each taquito (about one minute].", "Serve warm with sides of salsa, sour cream, and guacamole." ]
[Name] Easy chocolate chip cookies [AuthorId] 24885 [AuthorName] Sabrina [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-12-07T09:57:00Z [Description] This recipe came from a good friend of mine. I'm not a big baker but this recipe is easy and very good. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/42/6/01468937057.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/42/6/picj8SOoS.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2 - 1", "2", "1", "1", "2", "1", "1"] [RecipeIngredientParts] ["butter", "eggs", "brown sugar", "vanilla", "flour", "baking powder", "chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 174.2 [FatContent] 8.2 [SaturatedFatContent] 4.9 [CholesterolContent] 24.6 [SodiumContent] 56.8 [CarbohydrateContent] 25.0 [FiberContent] 1.1 [SugarContent] 16.0 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] 25 cookies [RecipeInstructions] Mix butter, eggs, brown sugar and vanilla together. Add flour (1 cup at a time] to mixture. Next add baking powder and chocolate chips. Bake in oven at 350 degrees for about 15-20 minutes.
[Name] Cherry Delights [AuthorId] 20371 [AuthorName] Lennie [CookTime] nan [PrepTime] PT1H30M [TotalTime] PT1H30M [DatePublished] 2001-12-07T09:57:00Z [Description] Make and share this Cherry Delights recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Cheese", "Fruit", "Canadian", "Kid Friendly", "Potluck", "Christmas", "Thanksgiving", "Weeknight", "No Cook", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "1", "1/4", "1/2", NA] [RecipeIngredientParts] ["cream cheese", "icing sugar", "salt", "maraschino cherry"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 60.2 [FatContent] 2.3 [SaturatedFatContent] 1.0 [CholesterolContent] 3.5 [SodiumContent] 44.8 [CarbohydrateContent] 9.5 [FiberContent] 0.1 [SugarContent] 4.9 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] Place cream cheese in a mixing bowl and beat with a wooden spoon until smooth. Gradually blend in the sugar, crumbs, salt and cherries; cover the bowl and refrigerate for 1 hour. Shape chilled mixture into 1-inch balls and roll in vanilla wafer crumbs. Keep chilled.
[Name] 5-Ingredient Ham & Potato Casserole [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2001-12-07T09:57:00Z [Description] Make and share this 5-Ingredient Ham & Potato Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Potato", "Vegetable", "Meat", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1"] [RecipeIngredientParts] ["O'Brien potatoes", "sour cream", "ham", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 335.2 [FatContent] 18.6 [SaturatedFatContent] 9.3 [CholesterolContent] 62.3 [SodiumContent] 1285.7 [CarbohydrateContent] 29.5 [FiberContent] 0.5 [SugarContent] 3.0 [ProteinContent] 13.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. In a medium bowl, combine undiluted soup and sour cream; blend well. Stir in Frozen Ore Ida Potatoes and ham. Cover and bake for 40 to 50 minutes or until bubbly and potatoes are tender, stirring once after 20 minutes. Top with cheese, bake 10 minutes longer.
[Name] Puffed Cauliflower Cheese [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2001-12-07T09:57:00Z [Description] This is a wonderful souffle-like dish that is so easy. It is one of the first dishes that I ever made that actually came out looking like the picture in the book. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/42/9/picg60USm.jpg" [RecipeCategory] Cheese [Keywords] ["Cauliflower", "Vegetable", "Christmas", "Thanksgiving", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "2", "1", NA, "1/4", "3", "1"] [RecipeIngredientParts] ["cauliflower", "butter", "flour", "milk", "eggs", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 377.1 [FatContent] 27.3 [SaturatedFatContent] 15.9 [CholesterolContent] 227.3 [SodiumContent] 432.1 [CarbohydrateContent] 17.0 [FiberContent] 3.9 [SugarContent] 4.3 [ProteinContent] 17.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Wash cauliflower; remove stalk end. Cut into quarters; remove hard stalk. Divide into florets; cook in boiling salted water until tender; drain. Heat butter in pan. Add flour; stir over low heat 2 minutes. Remove from heat. Add milk gradually; stir until smooth. Return to heat; stir until boiling. Add salt, pepper and most of bread crumbs. Stir in egg yolks, cheese and cauliflower; adjust seasonings to taste. Beat egg whites until stiff; fold into mixture. Put into greased ovenproof dish; sprinkle with remaining crumbs. Bake in preheated 400 degree oven about 30 minutes, until well risen and brown.
[Name] Easy Swordfish for two [AuthorId] 24976 [AuthorName] drei306 [CookTime] PT5M [PrepTime] PT1H [TotalTime] PT1H5M [DatePublished] 2001-12-07T09:57:00Z [Description] Make and share this Easy Swordfish for two recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "High In...", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "2", NA, NA, "1/2", "2"] [RecipeIngredientParts] ["mirin", "soy sauce", "olive oil", "garlic", "dried basil", "black pepper", "limes", "lemon", "swordfish fillets"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 242.8 [FatContent] 12.3 [SaturatedFatContent] 2.4 [CholesterolContent] 53.0 [SodiumContent] 672.1 [CarbohydrateContent] 3.7 [FiberContent] 0.6 [SugarContent] 0.6 [ProteinContent] 28.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] combine first four ingredients in a small tupperware. sprinkle in a generous amount of basil and black pepper to taste and mix. add swordfish. close container and shake to coat filets well. marinate for 1 or 2 hours in refrigerator. grill until done and squeeze lemon over before serving.
[Name] Peanut Butter/Corn Flakes Cookies [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2001-12-07T09:57:00Z [Description] Mom has made these every year during the holidays since I was a child. The family loves them and they are quite simple to make. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/43/1/pic6KBhc2.jpg" [RecipeCategory] Candy [Keywords] ["Dessert", "Cookie & Brownie", "Grains", "Fruit", "Nuts", "Vegan", "Kid Friendly", "Christmas", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "6 -7"] [RecipeIngredientParts] ["sugar", "white corn syrup", "peanut butter"] [AggregatedRating] 5.0 [ReviewCount] 28.0 [Calories] 160.9 [FatContent] 5.5 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 108.8 [CarbohydrateContent] 27.4 [FiberContent] 0.8 [SugarContent] 13.8 [ProteinContent] 3.2 [RecipeServings] nan [RecipeYield] 24-36 cookies [RecipeInstructions] Bring sugar and corn syrup to boil; remove from heat. Add peanut butter and mix well. Pour mixture over corn flakes. Mix into balls onto waxed paper or spread into buttered pan.
[Name] Spiced Apples [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-12-07T09:57:00Z [Description] server over ice cream or as a side dish. Found this on a search on the internet. Posted as a recipe request. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["3 -4", "1/8 - 1/4", "1/2", "2", "1", "1/4", "1"] [RecipeIngredientParts] ["granny smith apples", "butter", "raisins", "water", "sugar", "salt", "cinnamon"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 382.7 [FatContent] 6.1 [SaturatedFatContent] 3.7 [CholesterolContent] 15.2 [SodiumContent] 192.3 [CarbohydrateContent] 86.8 [FiberContent] 4.8 [SugarContent] 77.2 [ProteinContent] 1.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt butter in a 2 qt saucepan. Add and saute apples over med heat for 5 minutes. Stir in fruit, nuts, salt, and cinnamon. Add water and cook on high until mixture boils. Add sugar and reduce heat to med-low. Simmer for 10.
[Name] Spiced Apples [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-12-07T09:57:00Z [Description] Found this recipe on the internet. Serve it cool or warm. It is pretty easy and tastes good. I have served it warm with vanilla ice cream [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "2", "1", "1/4"] [RecipeIngredientParts] ["granny smith apples", "white sugar", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 213.9 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 3.7 [CarbohydrateContent] 56.6 [FiberContent] 8.7 [SugarContent] 44.1 [ProteinContent] 0.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel, core, and slice apples. Place all ingredients in microwave-safe bowl. Microwave on high for 15 minutes, stirring each 5 minutes.
[Name] Pineapple Super-Bomber [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-07T09:57:00Z [Description] I love any cocktail that has pineapple in it. A trick with a recipe like this is to only have small ice cubes or crush them up a little first. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Pineapple", "Cheese", "Tropical Fruits", "Fruit", "Vegan", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["30", "15", "15", "30"] [RecipeIngredientParts] ["Captain Morgan's spiced rum", "Amaretto"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 19.4 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.3 [CarbohydrateContent] 1.3 [FiberContent] 0.0 [SugarContent] 1.0 [ProteinContent] 0.0 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Fill Shaker with ice. Add all the ingredients and shake well. Strain into 3 shot glasses or your own shot glass 3 times!
[Name] Mix Mushrooms Noodles [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-12-07T09:57:00Z [Description] Make and share this Mix Mushrooms Noodles recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chinese", "Asian", "< 30 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["1", "4", "3", "200", "1", "1", "1", "110", "1"] [RecipeIngredientParts] ["garlic", "fresh mushrooms", "Chinese wine", "vinegar", "coriander leaves", "soy sauce"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 288.3 [FatContent] 5.3 [SaturatedFatContent] 1.0 [CholesterolContent] 46.2 [SodiumContent] 542.5 [CarbohydrateContent] 49.9 [FiberContent] 4.7 [SugarContent] 4.0 [ProteinContent] 12.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Heat oil and fry garlic and dried mushrooms till fragrant. Add fresh mushrooms and cooked until soft. Add wine, vinegar and half the corriander leaves and simmer until liquid reduces by half. Add noodles and soy sauce. Mix well. Garnish with remaining corriander leaves.
[Name] Fry Pan Cookies [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2001-12-07T09:57:00Z [Description] A unique no-bake cookie combining traditional Christmas ingredients like dates and cherries with rice krispies cereal. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "Rice", "Fruit", "Nuts", "Canadian", "Kid Friendly", "Potluck", "Christmas", "Thanksgiving", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "1/2", "1/2", "1/2", "2", "2/3"] [RecipeIngredientParts] ["eggs", "brown sugar", "dates", "vanilla", "walnuts"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 562.6 [FatContent] 13.2 [SaturatedFatContent] 4.2 [CholesterolContent] 84.6 [SodiumContent] 157.6 [CarbohydrateContent] 112.5 [FiberContent] 7.0 [SugarContent] 93.1 [ProteinContent] 7.1 [RecipeServings] nan [RecipeYield] 5 dozen cookies [RecipeInstructions] Beat eggs and brown sugar together; stir in dates. Pour mixture into a lightly greased heavy frying pan. Cook, stirring constantly, over medium heat until dates are soft (8 to 10 minutes]; remove from heat. Stir in remaining ingredients except coconut; cool to lukewarm. Shape mixture into small balls and roll in coconut.
[Name] Kissing Candy [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-07T09:57:00Z [Description] This is a very yummy cocktail. I love cocktails and I have a few favourites and a few personal recipes which I will post. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["Amaretto", "cherry brandy", "dark Creme de Cacao", "cherries"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 87.7 [FatContent] 8.8 [SaturatedFatContent] 5.5 [CholesterolContent] 31.7 [SodiumContent] 9.7 [CarbohydrateContent] 1.9 [FiberContent] 0.1 [SugarContent] 0.9 [ProteinContent] 0.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Place all alcohol into a shaker glass with ice, shake. Strain into a cocktail glass. Top with whipped cream and a cherry.
[Name] Caesar Salad [AuthorId] 13612 [AuthorName] Alanna Sanders-Nevi [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-12-07T09:59:00Z [Description] Easy to make-kids big or small love it. Nose friendly anchovy paste method. I am asked to bring this salad to every function [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/43/9/pictmqmBr.jpg" [RecipeCategory] Kid Friendly [Keywords] ["Potluck", "< 60 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1/8", "3", "2", "2 -3", "2 -3", "1/8", "1/2", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["lemon juice", "Worcestershire sauce", "Tabasco sauce", "minced garlic cloves", "anchovy paste", "parmesan cheese", "salt", "fresh ground pepper", "romaine leaf", "bacon bits", "crouton"] [AggregatedRating] 4.5 [ReviewCount] 13.0 [Calories] 256.5 [FatContent] 27.9 [SaturatedFatContent] 4.3 [CholesterolContent] 2.8 [SodiumContent] 52.0 [CarbohydrateContent] 1.3 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] 1 big salad [RecipeInstructions] In a blender, whiz up first 6 ingredients then slowly drizzle olive oil in while blender is still running to make a creamy emulsion. Some people like to add an egg yolk at this time, but that is up to you. Chill dressing in blender carafe for at least 20 minutes to 1 hour. Whiz up to mix again and taste and make any adjustments. Assemble torn lettuce and coutons and bacon in very large bowl. Then adding dressing a bit at a time and tossing until coated. Present with a little more cheese and pepper if desired. my secret touch: I cube and toast any left over bread like sourdough, pumpernickle, italian - about 1 inch cubes. I put in the oven and toast on a cookie sheet. After I fry my bacon bits,, I reserve a tablespoon of bacon drippings in the frypan and add another tablespoon or so of butter and a little seasoning salt. I toss the toasted bread cubes in the yummy drippings, right in the same pan as the bacon was made in and let cool a bit before tossing on salad -- these are buttery and yummy. This step can be made ahead. sinfull. Your heart will thank you lol.
[Name] Vanilla Popcorn [AuthorId] 25136 [AuthorName] wfcentral [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-12-07T09:59:00Z [Description] Make and share this Vanilla Popcorn recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", NA, NA] [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 611.3 [FatContent] 36.4 [SaturatedFatContent] 22.0 [CholesterolContent] 15.9 [SodiumContent] 102.1 [CarbohydrateContent] 67.2 [FiberContent] 0.0 [SugarContent] 67.0 [ProteinContent] 6.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Pop popcorn in hot air popper 1/3 cup at a time. Take out kernals. Melt vanilla chips in microwave according to directions. Set aside a few spoonfuls of melted vanilla for red and green\"splatters. \"Pour melted chips over popcorn and mix will. Pour onto cookie sheets to harden. Mix red and green with remaining candymelt. Flick colors onto popcorn with a spoon or knife. Great for Christmas time!
[Name] Bean Sprouts With Bean Curd [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] PT4M [PrepTime] PT10M [TotalTime] PT14M [DatePublished] 2001-12-07T10:00:00Z [Description] Make and share this Bean Sprouts With Bean Curd recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Chinese", "Asian", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "1", "1", "100", "300", "2", "1", NA] [RecipeIngredientParts] ["garlic clove", "carrots", "bean sprouts", "oyster sauce", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 74.9 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 498.7 [CarbohydrateContent] 15.7 [FiberContent] 4.2 [SugarContent] 8.7 [ProteinContent] 5.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a wok. Stir-fry bean curd cubes until lightly brown and crispy. Remove and drain off excess oil on kitchen towels. Heat more oil and fry garlic slightly (around 30 seconds]. Add carrots and fry for another 2 minutes until slightly soft. Add bean sprouts, light sauce, oyster sauce and pepper, and fry for another 1 minute. Serve hot.
[Name] Holly Ham and Cheese Sandwich Wreath [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 2001-12-07T10:09:00Z [Description] A nice brunch sandwich for your holiday guests and family to hold them over until your holiday dinner is ready. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Christmas", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1 1/2", NA, "2", NA, NA] [RecipeIngredientParts] ["deli ham", "cheddar cheese", "monterey jack cheese", "spicy mustard", "eggs"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 157.0 [FatContent] 10.5 [SaturatedFatContent] 5.2 [CholesterolContent] 86.0 [SodiumContent] 711.3 [CarbohydrateContent] 2.0 [FiberContent] 0.6 [SugarContent] 0.2 [ProteinContent] 13.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Unroll dough and place side by side on a baking sheet with small sides touching. Pinch to seal. Cut a 2 inch strip from one short side and set aside. Brush the remaining dough with mustard to 1/2 inch of the edges. Top with ham and cheese. Roll up jelly roll style, starting with a long side. Pinch seam to seal. Place seam side down on ungreased cookie sheet or pizza pan forming into a circle. Pinch ends to seal. Beat 1 egg yolk and brush over dough. Bake at 350 degrees for 30 minutes. Meanwhile, for glaze, beat remaining egg yolk and divide into 2 small dishes or custard cups. Tint one green and one red with food coloring. On a floured surface, roll out remaining dough to 1/8 inch thickness. Use a small cookie cutter or cut out 9 holly leaves about 2 inches long using a small paring knife. Apply green glaze to the leaves. Shape remaining dough into 9 small balls for holly berries. Brush with red glaze. Arrange leaves and berries in groups of three on the hot dough. Bake 5 minutes longer or until wreath is golden brown.
[Name] Steamed Chicken With Ginseng [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-12-07T10:14:00Z [Description] Make and share this Steamed Chicken With Ginseng recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Chinese", "Asian", "< 30 Mins", "Steam", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1/2", NA, "10", "2", "10", "1"] [RecipeIngredientParts] ["chicken legs", "light soy sauce", "oyster sauce", "pepper", "red dates", "ginger juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1735.4 [FatContent] 22.2 [SaturatedFatContent] 5.9 [CholesterolContent] 138.6 [SodiumContent] 1270.4 [CarbohydrateContent] 376.6 [FiberContent] 40.2 [SugarContent] 317.1 [ProteinContent] 44.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Marinate chicken in Shaoxing wine, light soy sauce, oyster sauce and pepper for 10 mins. Add in the remaining ingredients and mix well. Steam on high heat for 10 minutes until chicken is cooked.
[Name] Treasure Filled Apples [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-12-07T10:28:00Z [Description] I found this recipe in a cookbook called Taste of Home 2001. I must give the credit to the recipe's owner however. Her name is Bobbi Liston in Arlington, TX.(her name is published in the cookbook as the owner) Posted as a recipe request in our forum here. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["tart apples", "sugar", "ground cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 136.5 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.4 [CarbohydrateContent] 35.8 [FiberContent] 3.4 [SugarContent] 31.0 [ProteinContent] 0.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut tops off apples and set aside. Core apples to within 1/2 inch of the bottom. Place in a greased 8 inch square baking dish. In a bowl combine sugar, candies, and cinnamon. Spoon 2 T. into each apple Replace tops. Spoon remaining sugar over the apples. Bake, uncovered at 350 degrees for 30-35 minutes or until apples are tender, basting occasionally.
[Name] Deep Fry Spring Rolls I [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-12-07T10:28:00Z [Description] Make and share this Deep Fry Spring Rolls I recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Chinese", "Asian", "Healthy", "< 60 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["2", NA, NA, NA, "200", "1/2", "300", "1", "2", "25", "2"] [RecipeIngredientParts] ["eggs", "salt", "pepper", "carrot", "cabbage", "oyster sauce", "light soy sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 110.6 [FatContent] 1.0 [SaturatedFatContent] 0.2 [CholesterolContent] 27.8 [SodiumContent] 341.5 [CarbohydrateContent] 19.6 [FiberContent] 0.9 [SugarContent] 0.5 [ProteinContent] 5.3 [RecipeServings] nan [RecipeYield] 25 springrolls [RecipeInstructions] For the eggs--------------------------------p1\t. Season the eggs with salt and pepper. Beat mixture until light and fluffy. Fry mixture to make 2 thin omelettes. Sliced omelette into thin strips. For other springroll filling ingredients ------------. Heat 1 tbsp of oil in a wok. Stir fry the carrots and cabbage until soft slightly. Add prawns, oyster sauce, light soy sauce and pepper to taste. Fry mixture until prawns are just cooked. For springrolls--------------------------------PE\t. Add the egg strips into the mixture and mix well. Spoon some filling onto each sheet of springroll skin slightly to one corner. Fold that corner of the sheet to cover the filling. Fold the 2 sides of the sheet over the filling. Roll the whole thing to the other end of the sheet to form the springroll. Seal the end by dabbing on egg white. Repeat for other springrolls. Deep-fry until the springrolls turns golden brown and crispy. Serve warm with chilli sauce or ketchup. If the springrolls turn cold, you can heat it up again in a microwave or refry them or in an oven at low heat.
[Name] Szechuan Noodles With Minced Beef [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-12-07T10:32:00Z [Description] Make and share this Szechuan Noodles With Minced Beef recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Chinese", "Asian", "< 30 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["1", "2", NA, "1", "1", "1", "300", "2", "1", NA, NA, "400", "150", "1", NA, NA, "1"] [RecipeIngredientParts] ["cornflour", "water", "garlic", "onion", "minced beef", "cooking wine", "hoisin sauce", "salt", "pepper", "wonton wrappers", "spring onion", "coriander leaves"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 388.2 [FatContent] 23.4 [SaturatedFatContent] 9.1 [CholesterolContent] 102.2 [SodiumContent] 985.1 [CarbohydrateContent] 8.7 [FiberContent] 0.7 [SugarContent] 2.5 [ProteinContent] 31.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Dissolve corn flour in water to get corn flour solution. Heat oil in a pan, lightly fry the garlic, onion and chili paste until fragrant. Add the beef and fry for 5 minutes. Add the wine, hoisin sauce, salt and pepper and cook for another 2 minutes. Add the stock, bring to boil and thicken with corn flour solution. Pour the sauce over the cooked noodles. Garnish with sliced spring onion, coriander leaves and chili padi. Ready to serve.
[Name] Flower Box Cake [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] nan [PrepTime] PT4H [TotalTime] PT4H [DatePublished] 2001-12-07T10:34:00Z [Description] For those crafty minded cooks. Use store bought pound cake loaf and cookies to create this very cute cake. Flowers are edible too. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "1", NA, NA, "4", "15", "15", "3", "6", NA, "3/4", "1", "12"] [RecipeIngredientParts] ["butter", "margarine", "miniature marshmallows", "marshmallows"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4041.1 [FatContent] 153.2 [SaturatedFatContent] 78.4 [CholesterolContent] 785.0 [SodiumContent] 3070.3 [CarbohydrateContent] 669.8 [FiberContent] 7.6 [SugarContent] 382.1 [ProteinContent] 31.6 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] ["To make hyacinths---------------.", "Combine butter and mini marshmallows in a sauce pan.", "Cook and stir until melted.", "Divide into to 2 large bowls.", "Stir in 2-3 drops each of red and blue food coloring into one bowl and 1-2 drops of red food coloring into the other bowl.", "Add 2 cups of the cereal into each bowl.", "Stir until well coated.", "Insert 1 gumdrop on nine skewers.", "With buttered hands, quickly shape 1/2 cup of the cereal mix into 3 to 4 inch long hyacinth shape around the gumdrop.", "Place flowers on a wax paper lined cooking sheet, cover loosely and chill for 4 hours.", "For Tulips--------------------.", "Cut 6- 2 1/2 inch long pieces of fruit roll up.", "Trim one end of each piece into a rounded tulip shaped petal.", "Trim 1/4 inch off each corner of the other end.", "Lightly brush the end of the large marshmallows with water using a small pastry brush.", "Dip dampened end into the yellow sugar.", "Lightly brush water on all sides and the bottom of the marshmallow.", "Gently press a petal into the sides so the top of the petal is 1/2 inch above the the yellow end.", "Repeat 5 times, overlapping the side of each petal about 1/8 of an inch.", "Fold bottoms of the petals under the marshmallow, overlapping the ends.", "(brush with water if needed to hold the petals together] Insert a skewer through the bottom of the petals and into the center of the marshmallow to create the stem.", "Insert a gumdrop leaf onto the other end of the skewer to hold the marshmallow in place.", "Too assemble the flower box--------------------.", "Frost top and sides of the cake.", "Place cookies vertically around the cake to create wood slats to the sides of the\"box\" Just before serving, insert flowers into the cake, trimming the bottoms of the skewers to varied lengths." ]
[Name] Sweetest Sundae [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT40M [TotalTime] PT40M [DatePublished] 2001-12-07T10:35:00Z [Description] Simply DELICIOUS, Kids love this more than anything, so be sure to keep one hidden away for yourself!!!! [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Asian", "Indian", "< 60 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["24", NA, NA, NA] [RecipeIngredientParts] ["dark chocolate", "pistachio ice cream", "strawberry ice cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 6 cups [RecipeInstructions] Dip the rosogollas in a bowl containing water. Keep for 5- 10 minutes, then squeeze out the excess water from each rosogolla very lightly, be careful, or your delicate rosogollas with break easily. Keep on a plate. Now, beat up 2-3 cups of ice-cream on medium-high speed very well. Keep aside. Chop the cherries. Keep aside. Now, take 5 ice-cream cups or serving bowls or any cute n' pretty looking small containers (for instance, of yoghurt/old ice-cream cups, etc which are just lurking about in your kitchen cupboard]. If your taking 6 cups, in each cup, put 4 rosogollas. Top them with a good quantity of the well beaten ice-cream. On the ice-cream, put a layer of grated chocolate. Garnish with a cherry in the center. Chill for a minium of 2 hours or longer. Serve! (Be sure to hide one cup for yourself:].
[Name] Stir-fried chicken with green bell peppers [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-12-07T12:01:00Z [Description] Make and share this Stir-fried chicken with green bell peppers recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Meat", "Chinese", "Asian", "< 30 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["3", "1", "4", "1", "1", "1/2", "1/2", NA, "1", "2"] [RecipeIngredientParts] ["chicken fillets", "young ginger root", "button mushroom", "green bell pepper", "carrot", "water", "salt", "cooking wine", "sherry wine", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 76.7 [FatContent] 4.6 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 10.1 [CarbohydrateContent] 7.8 [FiberContent] 1.0 [SugarContent] 1.5 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oil in a pan. Stir-fry the ginger for about 1 minute. Add mushrooms and green peppers. Stir for a while then add some water. Stir-fry until the mushrooms and green peppers are rather cooked. Add chicken into pan and cooked till it changes color. Add carrots and water into pan and stir well. Add salt to season. Add corn starch solution to thicken the gravy. Add in the cooking wine and stir for 30 secs, then remove to serve. Serve hot with steamed white rice.
[Name] Instant Oats No Bake Cookies [AuthorId] 21658 [AuthorName] Sara C [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2001-12-07T12:01:00Z [Description] These cookies are known through town. They take a while to make but are well worth it. Be sure to use instant oats. I have tried updating the recipe numerous times to state that, but it defaults to "Quicker Quaker Oats". It helps to stir them in a bit at a time so they cook and you can gauge the dryness of the mixture. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/45/0/picnWx6RG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/45/0/picN1KAK4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/45/0/picZ7ByfE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/45/0/pic2VOrbn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/45/0/picYOFsEp.jpg" ] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/2", "2", "1/2", "1/4", "1", "1/2", "3"] [RecipeIngredientParts] ["butter", "sugar", "milk", "vanilla extract", "peanut butter", "Quicker Quaker Oats"] [AggregatedRating] 5.0 [ReviewCount] 74.0 [Calories] 147.6 [FatContent] 6.1 [SaturatedFatContent] 2.6 [CholesterolContent] 8.7 [SodiumContent] 49.5 [CarbohydrateContent] 21.6 [FiberContent] 1.4 [SugarContent] 13.8 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] 30 cookies [RecipeInstructions] Bring butter, sugar, cocoa, and milk to a hard boil over low heat, stirring constantly in a heavy sauce pan. Boil for just over 1 minute. Remove from heat, stir in vanilla extract and peanut butter until all is melted. Add oats. Work quickly dropping by spoonfuls onto wax paper. Let sit until hard. If the cookies are too dry, try boiling for less time or adding less oats. If they are too runny boil longer or add more oats.
[Name] Mounds Brownies [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-12-07T13:01:00Z [Description] Make and share this Mounds Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1/4", "2", "2", "1", "1", "1/4", "3/4", "2", "1 1/2", "1 1/2", "3/4", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["sugar", "white corn syrup", "salt", "vanilla", "all-purpose flour", "unsalted butter", "eggs", "white sugar", "vanilla", "all-purpose flour", "baking soda", "salt"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 198.5 [FatContent] 10.3 [SaturatedFatContent] 7.2 [CholesterolContent] 30.8 [SodiumContent] 90.6 [CarbohydrateContent] 25.8 [FiberContent] 1.0 [SugarContent] 19.3 [ProteinContent] 1.8 [RecipeServings] 24.0 [RecipeYield] 24 brownies [RecipeInstructions] Preheat oven to 350°F. Line a 7 by 11 inch rectangular pan with parchment paper and leave some extra overlap to lift out brownies later. In a medium bowl, stir all coconut layer ingredients together with a fork or with (clean] hands until it is pasty. In another bowl, stir together butter and sugar, then add eggs and vanilla. Stir in flour, cocoa, baking soda and salt. Put 2/3 of brownie batter into prepared pan. Top as evenly as possible with coconut mixture. Top with spoonfuls of remaining brownie batter. Bake until top is dry to the touch (30 to 35 minute]. Reduce heat to 325 F and bake for 10 more minutes. Cool well, then refrigerate for one hour. Lift entire cake from pan with liner overlaps and cut into squares. You can drizzle on some melted semi-sweet or milk chocolate for an extra touch. These freeze well.
[Name] Giant Peanut Butter Cup Cookies [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-12-07T13:02:00Z [Description] I found this cookie recipe in First magazine many years ago. It is an excellent soft cookie. These large cookies are perfect for bake sales. If you make smaller cookies (1/8 cup dough per cookie), shorten baking time. This dough also makes an excellent plain cookie--without the peanut butter cup. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/45/2/picYPS1me.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/45/2/picNKAHIo.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1", "1 1/2", "1", "2", "32"] [RecipeIngredientParts] ["flour", "baking soda", "salt", "butter", "granulated sugar", "vanilla", "eggs"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 704.4 [FatContent] 39.7 [SaturatedFatContent] 17.2 [CholesterolContent] 59.1 [SodiumContent] 583.3 [CarbohydrateContent] 80.6 [FiberContent] 3.7 [SugarContent] 61.3 [ProteinContent] 11.7 [RecipeServings] nan [RecipeYield] 16 large cookies [RecipeInstructions] Preheat oven to 325°. Combine flour, soda and salt. In mixer, beat the butter and sugar until creamy. Beat in vanilla and egg. Stir in flour mixture. Measure out 1/4 cups of dough and place on ungreased cookie sheet (4 cookies per sheet--these are big cookies] Cut each peanut butter cup into 4 pieces and push 8 pieces into top of each cookie, flattening the dough a bit. Bake until cookies are golden brown, about 15 minutes. (The centers will still be a bit pale and soft]. Let cookies cool for at least 1 minute on baking sheet before moving them to rack to cool.
[Name] Pecan Chocolate Chippers [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT8M [PrepTime] PT8M [TotalTime] PT16M [DatePublished] 2001-12-07T13:02:00Z [Description] This excellent cookie has just enough dough to hold all the pecans and chocolate chips together. Yum! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/45/3/picSUankc.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Nuts", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "2", "1/2", "1/2", "1", "2", "2", "2"] [RecipeIngredientParts] ["butter", "light brown sugar", "granulated sugar", "vanilla extract", "all-purpose flour", "baking soda", "baking powder", "salt", "eggs", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 195.6 [FatContent] 12.6 [SaturatedFatContent] 5.4 [CholesterolContent] 25.3 [SodiumContent] 130.9 [CarbohydrateContent] 20.8 [FiberContent] 1.3 [SugarContent] 14.1 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] Beat butter until fluffy. Add sugars, vanilla and salt. Beat another 1 to 2 minutes until well combined. Add eggs and beat until blended. Stir together flour, baking soda, baking powder and salt until combined. Stir in chocolate chips and pecans. Form 1 1/2 inch balls and place on ungreased cookie sheet (cookies only spread slightly while baking] Press each ball down about half way. Bake at 350° for 6-8 minutes, until golden brown. Cool on wire rack.
[Name] Sausage Popovers [AuthorId] 6702 [AuthorName] Jennifer Michele [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2001-12-07T13:02:00Z [Description] This is one of those basic dishes that you can spiff up in anyway you please. You can add cheese, veggies or anything that you like to make it more savory for a main course dinner. I can think of about a 10 herbs that would taste great in this depending on what meats and vegetables you use. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Breads", "Breakfast", "Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["brown and serve sausages", "eggs", "milk", "flour", "salt"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 432.9 [FatContent] 28.2 [SaturatedFatContent] 9.3 [CholesterolContent] 143.5 [SodiumContent] 637.8 [CarbohydrateContent] 26.9 [FiberContent] 0.8 [SugarContent] 0.2 [ProteinContent] 16.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Grease bottom of an 8 inch baking pan. Heat oven to 400 degrees. Beat together the eggs, milk, oil, four and salt until smooth. Pour batter into the greased pan and top with meat (and anyother leftovers you would like to use] Bake 35 minutes. We serve this with maple syrup or molasses when we use the breakfast sausage, but I imagine that mustard, ketchup or other condiments would be more appropriate for different types of\"toppings\".
[Name] Egg Fu Yong I [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] PT13M [PrepTime] PT10M [TotalTime] PT23M [DatePublished] 2001-12-07T13:02:00Z [Description] Make and share this Egg Fu Yong I recipe from Food.com. [Images] character(0) [RecipeCategory] Chinese [Keywords] ["Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["6", "1/2", "1", "1", NA, "1", "2 -3", "3/4", "1/2", "1/2", "1/3"] [RecipeIngredientParts] ["eggs", "small shrimp", "sweet onion", "bamboo shoot", "shiitake mushrooms", "salt", "msg", "sugar", "dark soya sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 123.5 [FatContent] 7.7 [SaturatedFatContent] 2.4 [CholesterolContent] 279.0 [SodiumContent] 568.5 [CarbohydrateContent] 3.1 [FiberContent] 0.5 [SugarContent] 1.4 [ProteinContent] 9.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Lightly beat the eggs with seasoning. Heat about 3 tbsp of oil in a wok or pan. Stir-fry the onions for a while. Add the mushrooms and the shredded bamboo shoots into the pan. Stir-fry until cooked. Add the shrimps into the pan. Stir-fry until the shrimps change color. Removes the ingredients from the pan and mix it in the eggs with the shredded ham. Heat about 6 tbsp of oil in a pan. Swirl the oil in the pan to spread it. Pour the egg mixture into the pan and quickly stir to spread the mixture and ingredients evenly until mixture starts to solidifies (do not overcook]. Lightly flatten to form a big pancake. If required add a little more oil to prevent burning. Continue to cook until the egg turns golden brown, then flip it over to cook the other side until golden brown.
[Name] Apple & Pear Shaped Cheese Balls [AuthorId] 13063 [AuthorName] skat5762 [CookTime] nan [PrepTime] PT10H [TotalTime] PT10H [DatePublished] 2001-12-07T13:02:00Z [Description] These wonderful creations sound more complicated than they actually are. Plus, its delightful to sculpt out your food before you eat it! [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Fruit", "Very Low Carbs", "High Protein", "High In...", "Weeknight", "No Cook"] [RecipeIngredientQuantities] ["1/4", "8", "2", "1", NA, "2", "2", NA, NA] [RecipeIngredientParts] ["blue cheese", "sharp cheddar cheese", "cream cheese", "Worcestershire sauce", "paprika", "parmesan cheese", "cinnamon stick", "lemon leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 160.5 [FatContent] 14.0 [SaturatedFatContent] 8.9 [CholesterolContent] 42.8 [SodiumContent] 300.0 [CarbohydrateContent] 0.9 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 7.9 [RecipeServings] nan [RecipeYield] 12 servings per ball [RecipeInstructions] Mix blue cheese, cheddar cheese, cream cheese and Worcestershire sauce in a medium bowl with a fork until blended. Cover and chill at least 8 hours. Divide cheese mixture in half. Shape one half into a ball and place on wax paper. Sprinkle another piece of wax paper with paprika; roll cheese ball in paprika to thoroughly coat. Mold into an apple shape. Shape the remaining cheese mixture into a ball. Combine parmesan cheese and food coloring in a covered container or large plastic bag and add cheese ball. Roll cheese ball in parmesan cheese until thoroughly coated. Mold into a pear shape. Make a small depression in the top of each cheese ball for stem ends; insert piece of cinnamon stick into depressions. Insert leaves into tops of cheese balls.
[Name] Cheese Pie [AuthorId] 25614 [AuthorName] karmar [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-12-07T13:02:00Z [Description] Make and share this Cheese Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Cheese", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "11", "1", "1/2", "9"] [RecipeIngredientParts] ["marshmallows", "milk", "cream cheese", "lemon juice", "graham crackers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 597.1 [FatContent] 34.5 [SaturatedFatContent] 20.9 [CholesterolContent] 105.7 [SodiumContent] 420.9 [CarbohydrateContent] 65.1 [FiberContent] 0.5 [SugarContent] 39.0 [ProteinContent] 10.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt marshmallows milk and cool. Add cream cheese at room temperature and blend well. Add lemon juice. Fold in whipped cream. Crust: Crushed graham crackers sprinkled on a buttered pan. Chill.
[Name] Almond Stuffed Tofu Cubes [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2001-12-07T13:02:00Z [Description] Make and share this Almond Stuffed Tofu Cubes recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Soy/Tofu", "Beans", "High In...", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "1/3", "3", "1/8", "1/4", "1/8", "2", "1"] [RecipeIngredientParts] ["firm tofu", "parmesan cheese", "garlic powder", "salt", "black pepper", "water", "egg"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 18.5 [FatContent] 1.0 [SaturatedFatContent] 0.2 [CholesterolContent] 6.6 [SodiumContent] 39.1 [CarbohydrateContent] 1.2 [FiberContent] 0.2 [SugarContent] 0.2 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] 30 cubes [RecipeInstructions] Preheat oven to 350-degrees. Oven toast almonds on shallow baking sheet 8- 10 minutes, until golden brown. Press an almond sliver through the center of each tofu cube. Place cubes between paper towels to drain and set aside. In a medium bowl, mix together bread crumbs, parmesan cheese, garlic, salt and pepper. Using a cocktail pick, spear cubes, dip into egg mixture, then into crumbs, covering completely. Place on a baking sheet and bake 25 minutes, turning once, until golden brown. Tofu cubes may be made ahead and reheated for about 6 minutes in a 350-degree oven.
[Name] Chocolate Chip and Peanut Butter Cup Cookies [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-12-07T13:02:00Z [Description] Make and share this Chocolate Chip and Peanut Butter Cup Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "3/4", "1", "1/2", "2", "2", "2 1/2", "1", "1", "2", "3/4", "1"] [RecipeIngredientParts] ["butter", "peanut butter", "light brown sugar", "granulated sugar", "eggs", "vanilla", "all-purpose flour", "baking soda", "salt", "peanuts"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 168.4 [FatContent] 9.9 [SaturatedFatContent] 4.2 [CholesterolContent] 25.5 [SodiumContent] 168.2 [CarbohydrateContent] 17.4 [FiberContent] 0.8 [SugarContent] 9.8 [ProteinContent] 3.5 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] In mixing bowl, beat butter and peanut butter together until creamy. Add brown sugar, granulated sugar, eggs and vanilla. Beat until light and fluffy. Sift together flour, soda and salt. Add flour, soda and salt. Stir until completely combined. With wooden spoon, stir in peanut butter cups, peanuts and chocolate chips. Form into 1 1/2 inch balls and place on greased cookie sheets. Bake at 375° for 10 to 12 minutes until lightly browned. Cool on wire rack.
[Name] Marvelous Macaroons [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-12-07T14:46:00Z [Description] Macaroons with chopped almonds. I have had this recipe in my file for years. Try it drizzled with or bottoms dipped in melted chocolate. This cookie is my personal favorite! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/46/1/picwvvM8v.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/46/1/12rzDZyZT52GIQhFyHx8_818622841502796.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/46/1/piceVqsyE.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Coconut", "Fruit", "Nuts", "Christmas", "< 30 Mins"] [RecipeIngredientQuantities] ["2 2/3", "2/3", "1/4", "1/4", "4", "1", "1", NA] [RecipeIngredientParts] ["flaked coconut", "sugar", "all-purpose flour", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 68.6 [FatContent] 3.8 [SaturatedFatContent] 1.7 [CholesterolContent] 0.0 [SodiumContent] 49.3 [CarbohydrateContent] 7.8 [FiberContent] 0.7 [SugarContent] 6.3 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] Preheat oven to 325°F and lightly grease baking sheets. Combine coconut, sugar, flour and salt in a mixing bowl. Stir in egg whites and almond extract. Stir in almonds; mix well. Drop from teaspoon onto baking sheets. Garnish with candied cherry halves, if desired. Bake at 325°F for 20 to 25 minutes, or until edges of cookies are golden brown. Remove from baking sheets immediately.
[Name] Chocolate Chip Cheesecake [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-12-07T14:46:00Z [Description] Make and share this Chocolate Chip Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Cheese", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1/3", "1/3", "3", "1", "3", "2", "1", "1"] [RecipeIngredientParts] ["graham cracker crumbs", "sugar", "cream cheese", "sweetened condensed milk", "eggs", "vanilla", "flour"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 451.0 [FatContent] 30.6 [SaturatedFatContent] 16.9 [CholesterolContent] 120.2 [SodiumContent] 294.9 [CarbohydrateContent] 38.9 [FiberContent] 2.6 [SugarContent] 28.9 [ProteinContent] 10.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] (For best results, all ingredients should be room temperature]. Heat oven to 300 degrees. Combine graham cracker crumbs, cocoa, sugar, and butter. Press evenly onto bottom of a 9 inch springform pan. Beat cream cheese in a large bowl until fluffy. Gradually add sweetened condensed milk, beating until smooth. Add eggs and vanilla. Mix well. In a small bowl, toss chocolate chips in the flour to coat. Stir in cheese mixture. Pour in into prepared pan. Sprinkle remaining chips evenly over the top. Bake 1 hour. Turn off oven and allow to cool in the oven for 1 hour. Remove from oven and cool at room temp for another hour. Cover and refrigerate.
[Name] Laura's Gingerbread [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-12-07T14:47:00Z [Description] Laura Ingalls Wilder's recipe from the Little House on the Prairie cookbook. She wrote in her original recipe, "chocolate frosting adds to the goodness." My children and I agree! This recipe works well with or without the eggs. I tried it both ways--with the eggs gives you a more cake-like texture, without eggs is slightly denser. The results are so similar it was difficult to tell one from the other--wonderful either way! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/46/3/picUpP4o1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/46/3/pickcILd2.jpg"] [RecipeCategory] Dessert [Keywords] ["Healthy", "Christmas", "< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "2", "1", "3", "1", "1", "1", "1", "1/2", "2"] [RecipeIngredientParts] ["brown sugar", "shortening", "molasses", "baking soda", "boiling water", "all-purpose flour", "ginger", "cinnamon", "nutmeg", "clove", "salt", "eggs"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 266.2 [FatContent] 7.3 [SaturatedFatContent] 1.9 [CholesterolContent] 23.2 [SodiumContent] 251.8 [CarbohydrateContent] 47.5 [FiberContent] 0.8 [SugarContent] 25.2 [ProteinContent] 3.3 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Grease an 9 x 13 inch baking pan. Blend sugar and shortening in a small bowl; stir in the molasses. Measure 1 cup of boiling water in a 2-cup measuring cup. Add the baking soda and mix well. In a large bowl, sift together the flour and the spices. Add remaining ingredients and mix well. Pour into prepared pan. Bake for 45 to 55 minutes or until cake is done. Serve warm or at room temperature. Gingerbread is delicious with applesauce, lemon sauce or whipped cream. Laura herself liked to add chocolate frosting!
[Name] Ham With Pineapple Sauce [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2001-12-07T14:47:00Z [Description] I use my rotissorie to make the ham instead of a roasting pan so this sauce goes wonderful with it since I can't apply a pineapple-brown sugar glaze to it while cooking. Good for a holiday dinner for those folks who don't care a sweet ham. Those who do can just pile on the sauce. [Images] character(0) [RecipeCategory] Ham [Keywords] ["Pineapple", "Pork", "Tropical Fruits", "Fruit", "Meat", "Christmas", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3/4", "1", "4 1/2", "1 1/2", "1 1/2", "1 1/2", "2", "1"] [RecipeIngredientParts] ["boneless ham", "water", "brown sugar", "soy sauce", "ketchup", "ground mustard", "crushed pineapple", "cornstarch", "water"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 373.5 [FatContent] 0.6 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 561.5 [CarbohydrateContent] 94.2 [FiberContent] 1.3 [SugarContent] 89.4 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 3 Cups of sauce [RecipeInstructions] ["Place ham in a rack in a shallow roasting pan.", "Bake at 325 degrees for 1 1/4 to 2 hours or until meat thermometer reads 140 degrees and ham is heated through.", "Meanwhile in a saucepan, combine 1/4 water, brown sugar, soy sauce, ketchup, mustard, and pineapple.", "Bring to boil.", "Reduce heat.", "Cover and simmer for 10 minutes.", "Combine cornstarch and remaining water until smooth.", "Stir into pineapple sauce.", "Bring to boil and cook for 2 more minutes or until thickened.", "Serve with the ham." ]
[Name] Satay Sauce [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-12-08T06:59:00Z [Description] The satay sauce can be made 2-3 days in advanced and store in an air-tight container in the refrigerator. To use it, reheat it in the microwave. This sauce for dipping goes very well with the fried beef meatballs that I have also posted. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Nuts", "Asian", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "3", "1", "1", "1/4", "1/2", "1"] [RecipeIngredientParts] ["unsalted dry roasted peanuts", "sambal oelek", "brown sugar", "light soy sauce", "water", "coconut cream", "fresh lemongrass"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 479.4 [FatContent] 39.6 [SaturatedFatContent] 15.2 [CholesterolContent] 0.0 [SodiumContent] 549.2 [CarbohydrateContent] 26.6 [FiberContent] 6.3 [SugarContent] 11.3 [ProteinContent] 11.8 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Process peanuts until finely chopped. Add peanuts to small pan with remaining ingredients. Stir over heat without boiling until heated through.
[Name] Split Pea Soup & Ham [AuthorId] 3288 [AuthorName] TishT [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-12-08T06:59:00Z [Description] Winter evening and split pea soup are like two peas...well you get the reference. I saw a similar recipe on Emeril's show and embellished. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/46/6/01486772836.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/46/6/picQYqRn9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/46/6/picc7pQ9W.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Ham", "Pork", "Vegetable", "Meat", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", NA, NA, NA, "1", "1", "1", "8", "1", "1", NA] [RecipeIngredientParts] ["olive oil", "yellow onions", "salt", "black pepper", "red pepper flakes", "garlic", "bay leaf", "chicken broth", "milk", "ham steak"] [AggregatedRating] 5.0 [ReviewCount] 42.0 [Calories] 568.8 [FatContent] 9.8 [SaturatedFatContent] 2.9 [CholesterolContent] 8.5 [SodiumContent] 1543.8 [CarbohydrateContent] 81.3 [FiberContent] 30.3 [SugarContent] 13.9 [ProteinContent] 40.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large soup pot over medium-high heat, heat the oil. Add the onions. Season with salt, pepper, crushed red pepper. Saute for 2 minutes. Add the garlic, bay leaf, and split peas and cook, stirring, for 1 minute. Add the broth and ham. Bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, for 1 hour or more, until the peas are tender. Remove from the heat and let cool slightly. Remove the bay leaf and discard. Add the milk and, using a hand-held blender or potato masher, process until smooth. Add the hot sauce if desired and serve hot.
[Name] Chocolate Butterscotch Ripple Squares [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2001-12-08T06:59:00Z [Description] Make and share this Chocolate Butterscotch Ripple Squares recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Grains", "Canadian", "Kid Friendly", "Spring", "Summer", "Winter", "Christmas", "Thanksgiving", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "2 1/4", "2", "1", "1 1/2", "1 1/2", "2/3", "1/3", "1"] [RecipeIngredientParts] ["sweetened condensed milk", "butter", "brown sugar", "eggs", "butter", "vanilla", "all-purpose flour", "oatmeal", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 236.5 [FatContent] 11.8 [SaturatedFatContent] 6.6 [CholesterolContent] 30.8 [SodiumContent] 71.8 [CarbohydrateContent] 30.9 [FiberContent] 0.7 [SugarContent] 25.0 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 36 squares [RecipeInstructions] Heat butterscotch chips, sweetened condensed milk and 2 tablespoons butter to gether over low heat, stirring constantly until smoothly melted. Set aside. Mix brown sugar, eggs, melted butter and vanilla together until smooth. Stir in remaining ingredients. Mix well, spread half of dough into greased 13 x9 cake pan. Spread butterscotch mixture evenly over dough. Dot spoonfuls of remaining dough on top. Spread lightly with a knife to cover filling. Bake at 350 degrees for 30 to 35 minutes or until set. Cool completely, cut into squares. (Any nuts work fine. Pecans, hazelnuts and almonds are also favourites. Try Reese peanut butter chips and add peanuts as well].
[Name] Toffee Slices [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-12-08T06:59:00Z [Description] Make and share this Toffee Slices 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/15/46/8/pic0QbVwU.jpg" [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Canadian", "Kid Friendly", "Spring", "Summer", "Winter", "Christmas", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1 1/2", "1", "1/2", "2", "1", "3"] [RecipeIngredientParts] ["brown sugar", "butter", "all-purpose flour", "sweetened condensed milk", "butter", "corn syrup", "vanilla", "bittersweet chocolate"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 190.0 [FatContent] 9.7 [SaturatedFatContent] 6.1 [CholesterolContent] 27.9 [SodiumContent] 84.8 [CarbohydrateContent] 23.8 [FiberContent] 0.2 [SugarContent] 17.0 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 24 slices [RecipeInstructions] Base---------------------. Using electric mixer, beat sugar and butter until fluffy. Gradually beat in flour until well combined. Press mixture over base of 8 inch square baking pan. Bake in 325 degree Fahrenheit oven for 30 minutes until golden brown. Toffee filling---------------------. While base is baking, mix condensed milk, butter and corn syrup. Cook, stirring constantly, over medium low heat for 5 minutes or until bubbly. Remove from heat; stir in vanilla. Pour toffee mixture over baked base. Bake 25 to 30 minutes or until golden. Cool completely. Drizzle-----------------. Melt chocolate until smooth. Drizzle over filling. Chill. Cut into bars.
[Name] Taffy Apples [AuthorId] 18660 [AuthorName] Dawn399 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-12-08T06:59:00Z [Description] Make and share this Taffy Apples recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Apple", "Fruit", "Low Protein", "Kid Friendly", "Free Of...", "Winter", "Christmas", "Halloween", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "2", "1/2", "1/8", "1/2", "1", "1/2", NA] [RecipeIngredientParts] ["apples", "sugar", "water", "cream of tartar", "unsalted butter", "white vinegar", "heavy cream"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 535.9 [FatContent] 22.9 [SaturatedFatContent] 14.3 [CholesterolContent] 67.8 [SodiumContent] 11.5 [CarbohydrateContent] 86.8 [FiberContent] 3.4 [SugarContent] 81.3 [ProteinContent] 0.9 [RecipeServings] 6.0 [RecipeYield] 6 taffy apples [RecipeInstructions] Grease a cookie sheet liberaly with butter. Push stick or skewers into apples. In a large heavy sauce pan combine sugar and water. Cook over low heat and stir continuously until sugar dissloves. Add cream of tartar, butter, vinegar, and cream and cook stirring constantly, until mixture reaches soft crack stage or 290 degrees on a candy thermometer. Remove the pan from heat. Dip each apple into mixture and coat, then place on cookie sheet. Allow taffy to cool completely before serving. May package with colorful plastic wrap and ribbon.
[Name] Outrageous Apple Salad [AuthorId] 15572 [AuthorName] Clifford Boren [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-12-08T06:59:00Z [Description] Make and share this Outrageous Apple Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Apple [Keywords] ["Fruit", "Vegetable", "Nuts", "Low Protein", "Low Cholesterol", "< 15 Mins", "No Cook"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["apples", "orange", "carrot", "molasses", "olive oil", "raisins", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 266.7 [FatContent] 13.2 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 16.6 [CarbohydrateContent] 38.6 [FiberContent] 5.0 [SugarContent] 27.7 [ProteinContent] 3.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix together the molasses, oil, and vinegar. Mix together the fuit and nuts. Toss fruit combination with the dressing. Chill for a couple of hours before serving.
[Name] Potato Salad [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2001-12-08T06:59:00Z [Description] Make and share this Potato Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Potluck", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["10", "0.5", "1", "1", "2", "6", NA] [RecipeIngredientParts] ["potatoes", "egg", "Miracle Whip", "onion powder", "mustard"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 4530.9 [FatContent] 60.2 [SaturatedFatContent] 17.8 [CholesterolContent] 2233.4 [SodiumContent] 3575.9 [CarbohydrateContent] 857.0 [FiberContent] 107.6 [SugarContent] 43.7 [ProteinContent] 163.1 [RecipeServings] nan [RecipeYield] 1 Big Bowl [RecipeInstructions] Boil potatoes and eggs in separate pans till done, cool; peel both. Mix Miracle Whip, mustard, relish and spices. Cut cooled potatoes and eggs into this mixture. Stir frequently to mix well. Salt and pepper to taste.
[Name] Green Fennel Seeds Tea [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-12-08T06:59:00Z [Description] Make and share this Green Fennel Seeds Tea 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/15/47/2/picZJKZ6O.jpg" [RecipeCategory] Beverages [Keywords] ["Asian", "Indian", "Vegan", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "3/4", "1", "3/4"] [RecipeIngredientParts] ["water", "fennel seed", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 5.2 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 8.4 [CarbohydrateContent] 0.8 [FiberContent] 0.6 [SugarContent] 0.0 [ProteinContent] 0.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Boil water with fennel seeds for a good 2-3 minutes. Add tea leaves, turn off the heat and let the same stand. Add sugar and enjoy. U can add a dash of milk if you want!
[Name] Fried Beef Meatballs [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-12-08T06:59:00Z [Description] Make and share this Fried Beef Meatballs recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["500", "1", "1", "1", "5 1/2", "1", "1/2", "2", "2"] [RecipeIngredientParts] ["minced beef", "onion", "garlic", "egg", "ground nutmeg", "of fresh mint"] [AggregatedRating] nan [ReviewCount] nan [Calories] 949.3 [FatContent] 34.8 [SaturatedFatContent] 10.5 [CholesterolContent] 137.9 [SodiumContent] 1195.7 [CarbohydrateContent] 110.4 [FiberContent] 7.3 [SugarContent] 10.6 [ProteinContent] 45.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine meat, onion, garlic, stock powder, breadcrumbs, egg, nutmeg and mint together and mix well in a bowl. Roll 2 level tsp of mixture into balls. Heat oil in a pan, add meatballs. Cook until brown and tender. Drain on absorbent paper. Serve with sauce. Can serve with the satay sauce that I have also posted.
[Name] Perfect Picaddillo [AuthorId] 15572 [AuthorName] Clifford Boren [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-12-08T06:59:00Z [Description] An old recipe that I tweaked quite a bit for more savory. Serve with a green salad or coleslaw. Spice amounts are for mild. Punch it up a bit if you like hot. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Southwestern U.S.", "Spicy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1/4", "1/2", "1/2", "1/2", "1", "1", "1", NA] [RecipeIngredientParts] ["yellow onion", "olive oil", "ground turkey", "tomato sauce", "Worcestershire sauce", "capers", "raisins", "corn", "mushroom", "red wine", "oregano"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 386.5 [FatContent] 13.6 [SaturatedFatContent] 3.2 [CholesterolContent] 89.7 [SodiumContent] 1319.5 [CarbohydrateContent] 35.0 [FiberContent] 4.3 [SugarContent] 18.3 [ProteinContent] 23.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Sauté onions in oil. Add peppers at the end. Add turkey and sauté until no longer pink. Add tomato and Worcestershire and stir until completely blended. When it boils, reduce heat to simmer and dump in all the rest of the stuff. Cover and simmer for 20 minutes.
[Name] Chocolate Macaroon Bars [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-12-08T06:59:00Z [Description] Make and share this Chocolate Macaroon Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Canadian", "Kid Friendly", "Spring", "Summer", "Winter", "Christmas", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "1", "2", "1/4", "1", "3", "1", "3", "1", "3/4", "1", "3/4"] [RecipeIngredientParts] ["shortening", "sugar", "salt", "vanilla", "eggs", "all-purpose flour", "coconut", "sweetened condensed milk", "chocolate chips"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 256.7 [FatContent] 16.1 [SaturatedFatContent] 8.4 [CholesterolContent] 22.7 [SodiumContent] 44.9 [CarbohydrateContent] 27.9 [FiberContent] 2.3 [SugarContent] 22.4 [ProteinContent] 3.6 [RecipeServings] nan [RecipeYield] 36 squares [RecipeInstructions] Base: Melt chocolate and shortening together in large saucepan over low heat, stirring until smooth. Remove from heat. Stir in sugar, salt,vanilla and eggs. Mix well. Add flour, stirring until smooth. Spread half of batter evenly in greased 13x9 cake pan. Mix filling ingredients together thoroughly. Spread evenly over chocolate batter. Carefully cover with remaining chocolate batter. Bake at 350 degrees for 35 to 40 minutes. Remove from oven and immediately sprinkle with chips. Let stand about 1 minute to soften, spread evenly to cover. Sprinkle with almonds, pressing in lightly. Chill to set chocolate before cutting.
[Name] Stuffed Bean Curd [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2001-12-08T06:59:00Z [Description] Make and share this Stuffed Bean Curd recipe from Food.com. [Images] character(0) [RecipeCategory] Chinese [Keywords] ["Asian", "< 30 Mins", "Deep Fried", "Stir Fry"] [RecipeIngredientQuantities] ["8", NA, "200", "1/2", "1/2", "1 1/2", "1/4", "1/2", "1", "1", "1", "1/2", "1 1/2", "3", "1", "1/2", "1 1/2", NA] [RecipeIngredientParts] ["pork", "shiitake mushrooms", "cooking wine", "sherry wine", "water", "salt", "white pepper", "sweet onion", "cornflour", "sweet onion", "soy sauce", "msg", "sugar", "cornflour", "water", "coriander leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 134.1 [FatContent] 5.3 [SaturatedFatContent] 1.6 [CholesterolContent] 42.0 [SodiumContent] 928.4 [CarbohydrateContent] 5.0 [FiberContent] 0.7 [SugarContent] 1.2 [ProteinContent] 15.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For the filling -------------------. Add 1 to the minced pork and mix until completely blended and smooth. Add in the mushrooms, sweet onions and corn flour and mix well. For the beancurds --------------. Pat beancurd dry. Heat oil in pan. Place in the beancurds for deep-frying. Remove and drain when skin turns golden. Allow beancurd to cool slightly. Laterally cut the beancurd to make a slit on the side about more than half its length. (Do not slice through] Scoop out the beancurd to form a pocket and fill it with the meat filling. Heat 1 tbsp oil in a big saucepan. Stir-fry the sweet onion slices until fragrant. Add 2 and the beancurds. Cover the saucepan and cook over low heat until liquid is reduced to 3/4 cup (about 5-6 mins]. Add mixture 3 to thicken the gravy. Stir well. Add the corriander leaves. Stir for a while then remove to serve.
[Name] Snicker Surprise Peanut Butter Cookies [AuthorId] 22099 [AuthorName] angelcakes [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2001-12-08T06:59:00Z [Description] I found this recipe next to a Snickers coupon. It is absolutely fabulous. The Snickers is hidden inside the cookie so it makes for a nice surprise when you bite in. This cookie works perfectly as part of a Xmas cookie platter. If you are a Snickers fan, you are in for a real treat. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/47/7/pLz2RVEESUSSdU6szKuJ_DSC_0333.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/15477/MlcCfneRD64zeTZje3SA_16078006765138367684733775669041.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/15477/Hfu7dRRnRnmnfsGo6UBq_IMG_0995.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/47/7/XE5YhO1TRmac6L9aZjsV_DSC_0336.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/47/7/bWzvruLSMSPcxiGXitZh_DSC_0334.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/47/7/asHQW8oITYypRLZaE3iD_DSC_0335.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/47/7/picfcxGRU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/47/7/picv0wE0q.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "1", "3 1/2", "1", "1/2", "24"] [RecipeIngredientParts] ["butter", "creamy peanut butter", "brown sugar", "white sugar", "eggs", "vanilla extract", "all-purpose flour", "baking soda", "salt"] [AggregatedRating] 5.0 [ReviewCount] 57.0 [Calories] 344.6 [FatContent] 17.2 [SaturatedFatContent] 7.5 [CholesterolContent] 37.8 [SodiumContent] 262.6 [CarbohydrateContent] 42.6 [FiberContent] 1.5 [SugarContent] 25.9 [ProteinContent] 6.3 [RecipeServings] 24.0 [RecipeYield] 2 dozen [RecipeInstructions] Preheat oven to 300°F. In a medium bowl, sift together flour, baking soda, and salt. In a large bowl, mix together butter, peanut butter, and sugars until light and fluffy. Add eggs and vanilla and combine thoroughly. Then mix in flour mixture. Cover and chill dough 2-3 hours. To form cookie, scoop a tablespoon of chilled dough and flatten. Place a miniature Snickers in the center and form the dough into a ball around the Snickers. Place on a greased cookie sheet. Bake for 10-20 minutes. Cool cookies on a rack. Optional: Decorate cookies with powdered sugar or drizzled melted chocolate or both.
[Name] Party Ryes [AuthorId] 7108 [AuthorName] TheDancingCook [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-08T06:59:00Z [Description] Make and share this Party Ryes 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/15/47/8/picxexU0U.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/47/8/picfTitO9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/47/8/picv2sIDd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/47/8/picU9KkWD.jpg"] [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Grains", "Vegetable", "Christmas", "Hanukkah", "< 15 Mins", "For Large Groups", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", NA] [RecipeIngredientParts] ["cucumbers", "cream cheese"] [AggregatedRating] 5.0 [ReviewCount] 24.0 [Calories] 4.5 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.6 [CarbohydrateContent] 1.1 [FiberContent] 0.1 [SugarContent] 0.5 [ProteinContent] 0.2 [RecipeServings] 20.0 [RecipeYield] 20 appetizers [RecipeInstructions] Spread cream cheese onto bread slices (don't skimp but don't over do it]. Place cucumber round on top of spread. Add a pinch of dressing mix to the top of cucumber and sprinkle.
[Name] Prawn Sambal [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2001-12-08T06:59:00Z [Description] This is one of the easiest way to prepare sambal prawn in Singapore. Try it! Remember not to overcooked the prawns. [Images] character(0) [RecipeCategory] Curries [Keywords] ["Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["100", "6", "1", "1", "1/4", "1", "100", "1", "1/4", "1"] [RecipeIngredientParts] ["small shrimp", "shallots", "garlic", "sambal chili paste", "salt", "coconut milk", "tamarind pulp", "water", "msg", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 249.6 [FatContent] 18.2 [SaturatedFatContent] 10.6 [CholesterolContent] 63.0 [SodiumContent] 589.6 [CarbohydrateContent] 14.7 [FiberContent] 0.2 [SugarContent] 2.1 [ProteinContent] 9.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mix the pounded ingredients with the chilli paste and salt. Heat oil in saucepan. Fry pounded ingredients until fragrant. Add prawns. Stir for 1 minute. Add coconut milk, tamarind juice and MSG. Bring to boil. Serve hot with steamed white rice.
[Name] Bittersweet Hot Fudge Sauce [AuthorId] 5523 [AuthorName] Dave C [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-12-08T06:59:00Z [Description] Some dangerous liaisons, like hot bittersweet fudge sauce and ice cold vanilla ice cream, are definitely worth the risk. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Frozen Desserts", "Dessert", "Canadian", "< 30 Mins"] [RecipeIngredientQuantities] ["24", "8", "3 1/2", "1 3/4", "1", NA] [RecipeIngredientParts] ["half-and-half", "sugar", "vanilla", "vanilla ice cream"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 1001.8 [FatContent] 81.7 [SaturatedFatContent] 50.6 [CholesterolContent] 44.8 [SodiumContent] 80.8 [CarbohydrateContent] 93.9 [FiberContent] 21.5 [SugarContent] 51.4 [ProteinContent] 20.3 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] In a 4-quart Dutch oven combine the chocolates, half-and-half or light cream, and sugar. Bring to boiling; reduce heat. Simmer mixture, uncovered, over low heat about 2 minutes or until mixture is creamy, stirring frequently. Remove from heat; stir in the vanilla. Pour the hot sauce into 7 or 8 hot, clean half-pint jars or 16 (4-ounce] jars, leaving a 1/2-inch headspace. Place metal lids on jars. Screw metal bands onto jars following manufacturer's directions. Store chocolate sauce in the refrigerator for up to 3 weeks. (The sauce must be stored in the refrigerator after placing in jars. Even though the hot sauce may cause the lids on the jars to seal, this is not a secure canning seal. Do not store at room temperature.] Serve sauce warm* over ice cream, eclairs, or fresh berries. Makes eight 1/2-pint or sixteen 1/2-cup jars (128, 1-tablespoon servings]*Note: To reheat, place 1/2 cup sauce in a 1-cup glass measure. Microwave, uncovered, on 100% power (high] for 1-1/2 to 2 minutes or until heated through, stirring once. Or, place in a small saucepan. Cook and stir over medium heat about 5 minutes or until heated through.
[Name] Chicken Breasts with Julienne Vegetables [AuthorId] 5523 [AuthorName] Dave C [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-12-08T06:59:00Z [Description] Make and share this Chicken Breasts with Julienne Vegetables recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Canadian", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1", NA, "1/4", "1/4", "2", "2", "4"] [RecipeIngredientParts] ["chicken breast halves", "margarine", "butter", "water", "dried thyme", "tarragon leaf", "celery", "carrots"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 579.4 [FatContent] 20.8 [SaturatedFatContent] 7.7 [CholesterolContent] 104.0 [SodiumContent] 253.5 [CarbohydrateContent] 71.8 [FiberContent] 2.5 [SugarContent] 43.6 [ProteinContent] 27.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Remove skin from chicken, if desired. In large skillet over medium-high heat, melt margarine. Brown chicken 3 minutes on each side. Spoon off fat. Stir in soup, water, thyme, celery and carrots. Bring to boil. Reduce heat to low. Cover; simmer 20 minutes or until chicken is no longer pink, stirring occasionally. Serve with noodles.
[Name] Herbed Ham and Cheddar Frittata [AuthorId] 3288 [AuthorName] TishT [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-12-08T06:59:00Z [Description] I have often served this or a variation on Christmas morning. It is also good for a brunch or lunch. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/48/2/piccNgWzo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/48/2/picp70wNw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/48/2/picZDUARj.jpg"] [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Pork", "Cheese", "Vegetable", "Meat", "Very Low Carbs", "Brunch", "< 30 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["1/2", "1", "1", "4", "1", "1", NA, "1/4", "1/3", "1"] [RecipeIngredientParts] ["onion", "garlic", "olive oil", "eggs", "fresh thyme leave", "fresh rosemary leaf", "black pepper", "ham steak", "extra-sharp cheddar cheese", "fresh parsley leaves"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 375.5 [FatContent] 26.4 [SaturatedFatContent] 9.5 [CholesterolContent] 471.6 [SodiumContent] 998.1 [CarbohydrateContent] 3.6 [FiberContent] 0.4 [SugarContent] 1.7 [ProteinContent] 29.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In an 8- or 9-inch flameproof heavy skillet cook onions and garlic in oil over moderately low heat, stirring, until softened. In a bowl whisk together eggs, thyme, rosemary and pepper to taste. Add egg mixture to onion mixture and cook, without stirring, 2 minutes. Add ham and cook, without stirring, 8 minutes, or until edges are set but center is still soft. While frittata is cooking, preheat broiler. Sprinkle Cheddar on frittata and broil about 4 inches from heat until cheese is bubbling, about 1 minute. Sprinkle with parsley and cut into wedges.
[Name] Cherry Nougat Bites [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-12-08T06:59:00Z [Description] Make and share this Cherry Nougat Bites recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Christmas", "< 30 Mins"] [RecipeIngredientQuantities] ["1/4", "1", "1", "3/4", "2/3", NA] [RecipeIngredientParts] ["vanilla essence", "brown sugar", "powdered milk", "icing sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 30.2 [FatContent] 1.2 [SaturatedFatContent] 0.8 [CholesterolContent] 4.6 [SodiumContent] 17.6 [CarbohydrateContent] 3.6 [FiberContent] 0.0 [SugarContent] 3.5 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 26 pieces [RecipeInstructions] Combine condensed milk, vanilla essence and sugar in a mixing bowl. Stir in powdered milk and cherries with a wooden spoon until combined. Turn mixture onto surface lightly dusted with icing sugar. Knead until smooth. Divide mixture in half. Roll each half between your palms into a rope 2. 5cm thick. Dust with extra icing sugar. Refrigerate until firm. When firm cut into 2. 5cm pieces. Store in an air-tight container in the refrigerator for up to 2 weeks.
[Name] Chicken Stew with Coconut Milk [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-12-08T06:59:00Z [Description] Make and share this Chicken Stew with Coconut Milk recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Chicken", "Poultry", "Coconut", "Fruit", "Nuts", "Meat", "Asian", "< 30 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["150", "2", "1", "1", "200", "200", "350", "200", "100", NA, NA] [RecipeIngredientParts] ["sweet onions", "red chilies", "curry leaf", "ginger", "coconut cream", "chicken", "potatoes", "carrots", "salt", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1007.4 [FatContent] 48.3 [SaturatedFatContent] 27.1 [CholesterolContent] 134.3 [SodiumContent] 360.2 [CarbohydrateContent] 104.3 [FiberContent] 6.2 [SugarContent] 73.9 [ProteinContent] 40.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Fry the onions, chillies, curry leaves and ginger until soft. Add chicken stock and coconut cream and bring mixture to a boil. Add chicken, potatoes and carrots and simmer for 15 minutes. Season with salt and pepper. Cook till the sauce thickens to desired consistency.
[Name] Luscious Black Forest Cheesecake [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT1H5M [PrepTime] PT15M [TotalTime] PT1H20M [DatePublished] 2001-12-08T06:59:00Z [Description] Make and share this Luscious Black Forest Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Canadian", "Low Protein", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "1/3", "1/4", "3", "1", "8", "4", "2", "1"] [RecipeIngredientParts] ["shortening", "sugar", "cream cheese", "sweetened condensed milk", "eggs", "vanilla", "cherry pie filling"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 949.8 [FatContent] 59.4 [SaturatedFatContent] 32.4 [CholesterolContent] 231.6 [SodiumContent] 492.1 [CarbohydrateContent] 92.3 [FiberContent] 2.4 [SugarContent] 62.7 [ProteinContent] 17.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine crumbs, shortening and sugar, press firmly on bottom of 9 inch springform pan. In a large mixer bow, beat cheese until fluffy. Gradually beat in sweetened condensed milk, chocolate,eggs and vanilla until smooth. Pour into prepared pan. Bake at 300 degrees for 65 minutes or until cake springs back when lightly touched. Cool. Chill. Top with cherry pie filling. Garnish with whipped cream and chocolate curls. Refrigerate leftovers.
[Name] Macadamia Slice [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] PT5M [PrepTime] PT1H20M [TotalTime] PT1H25M [DatePublished] 2001-12-08T06:59:00Z [Description] Make and share this Macadamia Slice recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Lunch/Snacks", "Fruit", "Nuts", "Christmas", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2 3/4", "1", "60", "80"] [RecipeIngredientParts] ["unsalted butter", "white chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 102.0 [FatContent] 7.7 [SaturatedFatContent] 2.5 [CholesterolContent] 4.7 [SodiumContent] 37.6 [CarbohydrateContent] 8.1 [FiberContent] 0.9 [SugarContent] 5.3 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 60 pieces [RecipeInstructions] ["Line base and sides of a shallow cake tin with foil, extending over 2 sides.", "Brush foil with melted butter.", "Place the crushed biscuits, coconut, cocoa and macadamia nuts into a mixing bowl.", "Make a well in the centre and add condensed milk and melted butter.", "Stir until well combined.", "Pour mixture into prepared tin and press in firmly.", "Use the back of a metal spoon to smoothen the surface.", "Refrigerate the mixture for 1 hour.", "Place chocolate melts in a small heatproof bowl.", "Stand the bowl of chocolate melts over a pan of simmering water, stir until chocolate has melted and the mixture is smooth.", "Cool slightly.", "Drizzle or pipe the chocolate in a lattice pattern over the slice.", "Leave to set at room temperature.", "Using foil to the base from the tin and gently peel off the foil.", "Cut the slice into 60 small squares.", "Store the Macadamia Slices in an air-tight container in a cool, dark place or in the refrigerator if the weather is hot.", "These can be stored for up to 2 weeks." ]
[Name] Ableskiver - Danish Doughnuts [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-12-08T06:59:00Z [Description] This is a true traditional Danish recipe. You need a special pan to make them but most gourmet kitchen shops carry these cast iron pans. The pan is round and has round indentations so you can cook 10-12 at time. This can be a breakfast dish (usual time ithey are served), brunch, late night snack or any snack time. Serve with bacon on the side or whatever. Just typing this I want t [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/48/7/picH02bqx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/48/7/piczy2Bh1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/48/7/picASZ0rO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/48/7/picGJJiGl.jpg"] [RecipeCategory] Breads [Keywords] ["Breakfast", "Lunch/Snacks", "Fruit", "Danish", "Scandinavian", "European", "Healthy", "Hanukkah", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "1", "2", "1 1/2"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "salt", "eggs", "milk"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 442.3 [FatContent] 12.1 [SaturatedFatContent] 5.8 [CholesterolContent] 211.6 [SodiumContent] 511.8 [CarbohydrateContent] 63.7 [FiberContent] 1.7 [SugarContent] 6.6 [ProteinContent] 18.7 [RecipeServings] nan [RecipeYield] 20 Apprx pieces [RecipeInstructions] ["Mix dry ingredients in a bowl.", "Place eggs in a measuring cup and cover with milk until it reaches 1 2/3 cups.", "Beat eggs& milk.", "Add liquids to dry ingredients.", "Mix well but don't beat.", "Cook over a fairly low heat with 1/4 tsp oil in the bottom of each space.", "When bubbly around the edges and looking half cooked use a knitting needle (or fork to flip over].", "A pan usually makes ten so when you take them out keep warm in the oven.", "Serve with butter & sugar or your favorite preserve." ]
[Name] Mom's Peanut Butter Fudge [AuthorId] 12619 [AuthorName] Kim7459 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-12-08T06:59:00Z [Description] My mom made this fudge every Christmas. It was a real treat for me. I could not wait for her to make it. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Christmas", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "3/4", "2", "1/2", "1", "5"] [RecipeIngredientParts] ["sugar", "milk", "butter", "margarine", "salt", "vanilla", "peanut butter"] [AggregatedRating] 4.0 [ReviewCount] 10.0 [Calories] 235.1 [FatContent] 7.0 [SaturatedFatContent] 2.7 [CholesterolContent] 8.7 [SodiumContent] 178.4 [CarbohydrateContent] 42.5 [FiberContent] 0.5 [SugarContent] 40.8 [ProteinContent] 2.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Cook sugar, milk and butter to a soft ball stage. Add salt, vanilla and peanut butter and beat until smooth. Then pour into a 8x8 square baking dish and chill until firm.
[Name] Peppermint Candy Cane Bark [AuthorId] 22099 [AuthorName] angelcakes [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-12-08T06:59:00Z [Description] Every Christmas my friends and family look forward to this in the cookie tins I make for all of them. They get very upset when I do not make this. It is so easy to make. However, you will want to give them away as soon as possible because they are very addicting. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/48/9/lkkfECNbSHeoLEjCz7hR_0S9A6680.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/48/9/pic2Pa7HW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/48/9/faqwhZWqTnik7ebS3RVv_0S9A6660.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/48/9/22BVRyHT0iz4AN8702gw_0S9A6674.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/48/9/pic4mn4cD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/48/9/pic3GVHVv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/48/9/picP7SVBU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/48/9/picbgG830.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/48/9/piclra3bQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/48/9/pic6xhQbr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/48/9/picz3e2MN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/48/9/picFl3K4t.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/48/9/picvpE8Ec.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/48/9/picMFbh5F.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/48/9/picUfahUW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/48/9/picj6ATEX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/48/9/picLvmAyo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/48/9/pictfdjEH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/48/9/picaKvrfL.jpg" ] [RecipeCategory] Candy [Keywords] ["Dessert", "Christmas", "< 30 Mins", "Refrigerator", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "12", "1"] [RecipeIngredientParts] "white chocolate" [AggregatedRating] 5.0 [ReviewCount] 135.0 [Calories] 816.5 [FatContent] 48.5 [SaturatedFatContent] 29.3 [CholesterolContent] 31.7 [SodiumContent] 136.1 [CarbohydrateContent] 89.6 [FiberContent] 0.3 [SugarContent] 89.2 [ProteinContent] 8.9 [RecipeServings] 6.0 [RecipeYield] 1 cookie sheet [RecipeInstructions] Melt white chocolate either in a double boiler or in a bowl over a pot of boiling water. Stir in crushed candy cane and peppermint flavoring into melted white chocolate. Line a 11x17\" baking pan with wax paper. Pour and spread chocolate mixture onto wax paper. Chill until firm and break into pieces. Refrigerate until ready to serve.
[Name] Caramels [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] PT20M [PrepTime] PT40M [TotalTime] PT1H [DatePublished] 2001-12-08T06:59:00Z [Description] Make and share this Caramels recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["125", "1", "1", "1/2"] [RecipeIngredientParts] ["butter", "caster sugar", "golden syrup"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 95.3 [FatContent] 3.8 [SaturatedFatContent] 2.4 [CholesterolContent] 11.2 [SodiumContent] 36.9 [CarbohydrateContent] 15.2 [FiberContent] 0.0 [SugarContent] 12.9 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 36 candies [RecipeInstructions] Line base and sides of a shallow cake tin with foil. Brush foil with melted butter. Combine butter, condensed milk, caster sugar and golden syrup in a medium, heavy based pan. Stir over low heat without boiling to dissolve sugar completely. Bring to boil and reduce heat slightly. Stir constantly for about 15 to 20 mins to prevent bottom burning, until mixture turns a dark golden caramel colour. Note: If the caramel is not cooked long enough it, will not set properly. Pour mixture into the prepared tin. Smoothen the surface. Use a sharp knife to mark caramel into small squares. Refrigerate 30 minutes or until firm. Remove from tin. Cut through. Store caramels in an airtight container in the refrigerator up to 3 weeks.
[Name] Nutmeg and ginger Tea [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-12-08T06:59:00Z [Description] Make and share this Nutmeg and ginger Tea 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/15/49/1/pic7bBYfg.jpg" [RecipeCategory] Beverages [Keywords] ["Asian", "Indian", "Vegan", "< 15 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/2", "1", "3/4", "2"] [RecipeIngredientParts] ["water", "ground nutmeg", "ginger", "sugar", "milk"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 0.7 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 7.1 [CarbohydrateContent] 0.1 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Boil water with nutmeg powder and ginger piece for a good 2-3 minutes. Add tea leaves, turn off the heat and let the same stand for a minute or so. Add sugar and enjoy. U can add a dash of milk if you want.
[Name] Rum Pecan Pie [AuthorId] 3288 [AuthorName] TishT [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2001-12-08T07:00:00Z [Description] Make and share this Rum Pecan Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "Christmas", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1", "1", "4", "1", "3", "1/4", "1", "1 1/3"] [RecipeIngredientParts] ["butter", "margarine", "sugar", "light corn syrup", "eggs", "vanilla extract", "salt", "pecan halves", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 572.4 [FatContent] 31.3 [SaturatedFatContent] 10.9 [CholesterolContent] 123.5 [SodiumContent] 326.2 [CarbohydrateContent] 71.3 [FiberContent] 2.2 [SugarContent] 38.2 [ProteinContent] 6.0 [RecipeServings] 8.0 [RecipeYield] 1 Pie [RecipeInstructions] Combine first 3 ingredients; cook over low heat, stirring constantly, until the sugar dissolves . Cool slightly . Add eggs, vanilla, rum, and salt to mixture, mix well . Pour filling into pastry shell and top with pecan halves . Bake at 325 degrees for 55 minutes or until set . Serve warm or cold .
[Name] Tahitian Pork [AuthorId] 16758 [AuthorName] sheila [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2001-12-08T07:02:00Z [Description] Make and share this Tahitian Pork recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pineapple", "Pork", "Tropical Fruits", "Fruit", "Meat", "Polynesian", "Healthy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "2", "2", "1", "1", "1/3", "1/4", "1", "1/4", "1/2"] [RecipeIngredientParts] ["cornstarch", "soy sauce", "pineapple chunks", "cider vinegar", "brown sugar", "water", "cabbage"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 367.3 [FatContent] 11.0 [SaturatedFatContent] 3.3 [CholesterolContent] 89.2 [SodiumContent] 433.1 [CarbohydrateContent] 32.1 [FiberContent] 2.6 [SugarContent] 25.3 [ProteinContent] 34.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine 2 tablespoons cornstarch with soy sauce; toss with meat until all meat is coated. Brown in hot oil; when done drain. Drain pineapple reserving juice. Add reserved juice, vinegar, sugar, and garlic salt to meat. Bring to boil, then reduce heat; cover and simmer 45 minutes. Dissolve remaining 1 tablespoon cornstarch in water; add to meat. Cook stirring constantly until thickened and translucent. Add pineapple, heat through. Serve on a bed of cabbage.
[Name] Honey Roasted Bits & Bites [AuthorId] 5523 [AuthorName] Dave C [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-12-08T08:07:00Z [Description] Make and share this Honey Roasted Bits & Bites recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Canadian", "Kid Friendly", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "2", "1 1/2", "1", "2", "2", "1", "1/2"] [RecipeIngredientParts] ["light corn syrup", "honey", "margarine", "butter", "vanilla"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 271.4 [FatContent] 3.3 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 651.5 [CarbohydrateContent] 56.9 [FiberContent] 2.2 [SugarContent] 13.4 [ProteinContent] 5.3 [RecipeServings] nan [RecipeYield] 7 cups [RecipeInstructions] Heat oven to 325oF (160oC]. Mix cereals, snacks and pretzels in a large bowl; set aside. Heat corn syrup, honey and margarine to boiling in 1-quart (946 ml] saucepan over medium heat, stirring occasionally. Remove from heat; stir in vanilla. Pour over cereal mixture in bowl, stirring until evenly coated. Spread in ungreased 15 1/2-inch baking pan with sides. Bake 20 minutes, stirring after 10 minutes. Spread on waxed paper or aluminum foil; cool completely. Break into bite-size pieces. Store in airtight container.
[Name] Gin and Bear It [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-09T12:13:00Z [Description] This uses drinks everybody has, so that is why I have included it. I have a friend who likes this drink, but I think beer should be left out of all forms of cocktails. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["30", "15"] [RecipeIngredientParts] "beer" [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 6.5 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.6 [CarbohydrateContent] 0.5 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Just poor both in a shot glass. Good luck.
[Name] Potato Dumplings [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-12-09T12:13:00Z [Description] These little dumplings are really good with a roast or in soup.Make them twice the size and serve them instead of potatoes. When I do this I like to either brown them with a bit of butter or put a little sauce over them and bake them for 30 minutes at 325f - the larger dumplings take 20 minutes apprx to cook in the boiling salted water, cook them over medium heat. Try adding Garlic, chili flakes or other herbs to the dumplings for an entirely differect flavor [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/49/6/picGyXalT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/49/6/picWS5Tc7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/49/6/picFo8Dgn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/49/6/picQb1P4R.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/49/6/picD7iicS.jpg" ] [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Vegetable", "Canadian", "Healthy", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "2", "2", "1", "1", "1", NA] [RecipeIngredientParts] ["potatoes", "eggs", "potato flour", "parsley", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 236.1 [FatContent] 3.1 [SaturatedFatContent] 0.9 [CholesterolContent] 105.9 [SodiumContent] 113.4 [CarbohydrateContent] 44.1 [FiberContent] 5.0 [SugarContent] 2.4 [ProteinContent] 8.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all the ingredients, mix well. Shape mixture into walnut sized balls. Drop balls one at a time into rapidly boiling water. Lift them out when they raise to the top and drain. Brown the dumplings in butter. Serve with roast or soup.
[Name] Veal Schnitzel Parmigiana [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-12-09T12:13:00Z [Description] This is one of the most simple dishes there is to cook. This one is big around where I live and is ordered very often at our local pub. Turns an ordinary schnitzel into a very tasty treat. A good recipe for anyone who is sick of having schnitzel with gravy. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/49/7/picBOiErb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/49/7/15497.jpg"] [RecipeCategory] Veal [Keywords] ["Meat", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "30", "1/4", "1", "1"] [RecipeIngredientParts] ["beef schnitzel", "butter", "cheese"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 267.4 [FatContent] 26.6 [SaturatedFatContent] 9.9 [CholesterolContent] 34.1 [SodiumContent] 315.8 [CarbohydrateContent] 2.4 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 5.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Shallow fry the veal schnitzels on the stove. Use medium heat for about 3-5 minutes on each side or until they look nicely cooked. Remove from heat and spread pasta sauce over the top of the schnitzels. (make sure the sauce is spread evenly and not too thin or thick] Sprinkle the grated cheese over the pasta sauce and place in a microwave for 1 minute so that the cheese is nicely melted. Serve with a nice green salad and a bread roll.
[Name] Vegetarian Chili [AuthorId] 25725 [AuthorName] Melissa Hensley [CookTime] PT1H15M [PrepTime] PT10M [TotalTime] PT1H25M [DatePublished] 2001-12-09T12:13:00Z [Description] A warm, comforting, colorful bowl of mild chili with no meat and very low fat. Very nice on a cold rainy fall or winter evening. [Images] character(0) [RecipeCategory] Black Beans [Keywords] ["Beans", "Winter", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "3", "2", "1", "1", "1", "1", "1", "2"] [RecipeIngredientParts] ["green pepper", "onion", "diced tomatoes", "chili beans", "black beans", "whole kernel corn", "Morningstar Farms Better 'n Burgers", "cumin", "chili powder", "seasoning salt"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 331.2 [FatContent] 3.6 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 790.3 [CarbohydrateContent] 63.5 [FiberContent] 13.4 [SugarContent] 8.3 [ProteinContent] 16.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large pot, saute peppers and onion in vegetable oil until tender. Add remaining ingredients and stir thoroughly. Heat until bubbly, stirring regularly. Lower heat and simmer for one hour, stirring occasionally.
[Name] Frog in a Blender [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-09T12:13:00Z [Description] This drink looks like a frog has been put in the blender. A good drink to mix yourself if you are going in rounds of 4 or more. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["30", "30", "30", "30", "30"] [RecipeIngredientParts] ["Kahlua", "creme de menthe", "Amaretto"] [AggregatedRating] nan [ReviewCount] nan [Calories] 46.7 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.9 [CarbohydrateContent] 5.1 [FiberContent] 0.0 [SugarContent] 5.1 [ProteinContent] 0.0 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients into a shaker glass with ice. Shake, then pour into 4-5 shot glasses. 1,2,3 bang, going down,down,down,down, down.
[Name] Spaghetti Bolognese [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] PT1H50M [PrepTime] PT10M [TotalTime] PT2H [DatePublished] 2001-12-09T12:13:00Z [Description] This is an old traditional Italian dish that is huge in Australia. Very yummy, and everything but the noodles can freeze well. [Images] character(0) [RecipeCategory] Spaghetti [Keywords] ["Meat", "European", "Weeknight", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "500", "1", "1/2", "1", "1", "400", "1/2"] [RecipeIngredientParts] ["onion", "garlic cloves", "beef mince", "tomatoes", "tomato paste", "dried oregano", "dried basil", "spaghetti", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 914.7 [FatContent] 37.5 [SaturatedFatContent] 13.0 [CholesterolContent] 99.8 [SodiumContent] 547.3 [CarbohydrateContent] 99.3 [FiberContent] 6.9 [SugarContent] 11.1 [ProteinContent] 44.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a large pan and add the onion and garlic, stir continually for 2 minutes. Turn heat up to high add mince, cook for 3 minutes or until the mince is nice and brown. Make sure all the mince has broken up properly. Add undrained, chopped tomatoes, tomato paste, oregano and basil. Bring to the boil and then reduce the heat to low. Leave the pot uncovered and stir occasionally for 1 and a half hours or until the sauce has thickened. Cook the spaghetti in boiling water 20 minutes before serving and drain the water. Proportion out the spaghetti and meat sauce and then sprinkle the Parmesan cheese on top of each plate. *tip: you can save time by making the sauce in advance and freezing it and then reheating it again when needed.
[Name] Grilled Bananas [AuthorId] 25744 [AuthorName] Tammi1 [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-12-09T12:13:00Z [Description] Make and share this Grilled Bananas 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/15/50/1/picJkMOsi.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Summer", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", NA] [RecipeIngredientParts] ["bananas", "cinnamon"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 105.0 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1.2 [CarbohydrateContent] 26.9 [FiberContent] 3.1 [SugarContent] 14.4 [ProteinContent] 1.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Split bananas lengthwise. Sprinkle each half with cinnamon and wrap in foil. Place foil-wrapped banana halves around the edge of the grill, about 5 to 6 inches from heat. Grill about 5 minutes, turning occasionally.
[Name] Jamaican Fudge [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-12-09T12:13:00Z [Description] Dark cane sugar is a new item here, got this recipe out of a weekly magazine and have made it this morning to test before I make it for Christmas gifts, sweet, but great flavour. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Caribbean", "Christmas", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["3 1/2", "125", "3", "1/2", "1/2", "2", "200"] [RecipeIngredientParts] ["butter", "golden syrup", "milk", "salt", "vanilla essence"] [AggregatedRating] nan [ReviewCount] nan [Calories] 50.6 [FatContent] 3.4 [SaturatedFatContent] 2.1 [CholesterolContent] 9.8 [SodiumContent] 62.0 [CarbohydrateContent] 4.6 [FiberContent] 0.0 [SugarContent] 3.5 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 36 pieces [RecipeInstructions] Place all ingredients except vanilla into a medium-heavy saucepan. Warm over a gentle heat until the sugar has dissolved. Bring to a gentle boil and cook for about 20 minutes, until it reaches the soft ball stage (120C] Remove from heat and stir in vanilla. Beat until the fudge is creamy and thick. Pour into a greased 9 inch square cake tin. Break into pieces when cold.
[Name] Sweet Potato Black Bean Chili [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-12-09T12:13:00Z [Description] Serve over rice and garnish with sour cream, chopped green onions or cilantro. From Century Home Magazine. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/50/3/piclHaRyv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/50/3/picBQG7sw.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Yam/Sweet Potato", "Potato", "Poultry", "Black Beans", "Beans", "Vegetable", "Meat", "Canadian", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Potluck", "Winter", "Spicy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "2", "2", "2", "1", "1/2", "1", "4", "1", NA, "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["olive oil", "onion", "lean ground turkey", "garlic cloves", "sweet potatoes", "cumin", "dried oregano", "salt", "cinnamon", "diced tomatoes", "water", "tomato juice", "black beans", "canned kidney beans", "zucchini", "lime"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 227.6 [FatContent] 3.5 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 356.2 [CarbohydrateContent] 41.0 [FiberContent] 12.2 [SugarContent] 8.4 [ProteinContent] 10.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat olive oil in a large saute pan or small soup pot on medium high heat. Add onion, turkey, garlic and sweet potato and cook for 5 minutes, stirring frequently. Add seasonings and saute for another 5 minutes. Add tomatoes and their juice and jalapeno and bring to boil. Reduce heat to medium low and simmer for 10 minutes. You might need to add water or tomato juice if too much liquid evaporates. Stir in red pepper and simmer for 5 minutes. Add beans and simmer for an additional 5 minutes. Add zucchini and cook for 5 minutes more. Stir in squeeze of lime juice to taste. Can be made a day in advance, add a little liquid when reheating.
[Name] Pumpkin Pie Cake [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2001-12-09T12:13:00Z [Description] Make and share this Pumpkin Pie Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Kosher", "Christmas", "Hanukkah", "Thanksgiving", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "2", "1/2", "1/4", "1/4", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["pumpkin", "eggs", "evaporated milk", "cinnamon", "salt", "ginger", "allspice", "sugar", "pecans", "butter"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 522.6 [FatContent] 29.9 [SaturatedFatContent] 12.6 [CholesterolContent] 77.0 [SodiumContent] 569.4 [CarbohydrateContent] 60.0 [FiberContent] 1.9 [SugarContent] 37.0 [ProteinContent] 7.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Spray the bottom of a 9\" x 13\" glass pan with Pam. In a large bowl, mix the pumpkin, spices, eggs and egg whites, sugar and evaporated milk. Pour the pumpkin mixture into the bottom of the prepared pan. Sprinkle the dry cake mix over the top evenly. Sprinkle the pecans evenly over the cake mix. Melt the butter, then drizzle it evenly across the top of the cake mix and nuts. Bake for one hour at 350 degrees Fahrenheit. Serve warm or cold, depending on how you like your pumpkin pie! Top each serving with a dollop of whipped cream if desired.
[Name] Custard Ice Cream [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT15M [PrepTime] PT24H [TotalTime] PT24H15M [DatePublished] 2001-12-09T12:13:00Z [Description] Taken from Favourite Recipes From Old Prince Edward Island Kitchens; the amount of vanilla in the recipe was not specified so I'm guessing one teaspoon. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Canadian", "Kid Friendly", "Kosher", "Christmas", "Thanksgiving", "Weeknight", "Beginner Cook", "Freezer", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["3", "2", "3", "1"] [RecipeIngredientParts] ["eggs", "milk", "white sugar", "vanilla"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 86.4 [FatContent] 4.1 [SaturatedFatContent] 2.0 [CholesterolContent] 87.8 [SodiumContent] 56.2 [CarbohydrateContent] 7.8 [FiberContent] 0.0 [SugarContent] 4.9 [ProteinContent] 4.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Add milk, sugar and vanilla to beaten eggs. Cook the mixture in a double boiler until the custard thickens. Let custard cool, then pour it into an ice cream freezer and freeze it.
[Name] Mary's Sweet Potato Delight [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 2001-12-09T12:13:00Z [Description] We had our family Christmas dinner Saturday at my sister-in-laws house and she made this casserole. Everybody there had a fit over it, it was so good...Thanks Deb! [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "Christmas", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "5", "1", "1/2", "1/2 - 1", "2", "1", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["sweet potatoes", "potatoes", "sugar", "evaporated milk", "margarine", "eggs", "vanilla", "brown sugar", "margarine", "flour", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 712.2 [FatContent] 35.2 [SaturatedFatContent] 6.0 [CholesterolContent] 57.4 [SodiumContent] 346.5 [CarbohydrateContent] 94.9 [FiberContent] 5.9 [SugarContent] 55.3 [ProteinContent] 8.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients and pour in greased casserole. Mix topping ingredients together and sprinkle over top casserole. Bake at 350 degrees for 30 to 35 minutes. Enjoy.
[Name] Garlic Chicken Breasts in Balsamic Vinegar [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-12-09T12:13:00Z [Description] Make and share this Garlic Chicken Breasts in Balsamic Vinegar 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/15/50/7/picYcowWM.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Healthy", "Kosher", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["8", "1/2", "2", "8", "1", "1/3", "1", "2"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "flour", "olive oil", "garlic", "cornstarch", "water"] [AggregatedRating] 4.5 [ReviewCount] 34.0 [Calories] 216.0 [FatContent] 6.8 [SaturatedFatContent] 1.2 [CholesterolContent] 73.5 [SodiumContent] 177.8 [CarbohydrateContent] 10.7 [FiberContent] 0.3 [SugarContent] 2.1 [ProteinContent] 25.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Dredge chicken breasts in flour. In a large skillet heat oil over medium high heat. Cook breasts 3 minutes on one side; add garlic. Turn chicken and continue cooking 2 to 3 minutes. Add stock, vinegar and pepper to taste. Reduce heat to medium low; cover and cook five to ten minutes or until chicken is tender. Remove chicken and keep warm. In small bowl combine water and cornstarch, stirring until smooth. Add to skillet and cook 1 to 2 minutes until thick and smooth. Pour sauce over chicken and serve.
[Name] Caramel Fondue [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-12-09T12:13:00Z [Description] Make and share this Caramel Fondue recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Kosher", "Free Of...", "Christmas", "Hanukkah", "Halloween", "< 15 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "1/3", "8"] [RecipeIngredientParts] ["milk", "cream cheese"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 1344.5 [FatContent] 44.3 [SaturatedFatContent] 18.8 [CholesterolContent] 86.2 [SodiumContent] 921.6 [CarbohydrateContent] 232.5 [FiberContent] 0.0 [SugarContent] 196.8 [ProteinContent] 17.7 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] Combine caramels, milk, and cream cheese in a large Dutch oven; cook over low heat, stirring constantly, until caramels melt and mixture is smooth. Add additional milk if mixture is too thick for dipping. Spoon into fondue pot or chafing dish.
[Name] Coffee Shop Cornbread Muffins [AuthorId] 15718 [AuthorName] Steve P. [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-12-09T12:13:00Z [Description] Delicious both at breakfast or as part of the breads served at a holiday meal. Especially nice at Thanksgiving or Christmas served alongside the turkey or ham. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/50/9/pic6TbUVd.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Vegetable", "Christmas", "Thanksgiving", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "1", "1/3", "1", "1/2", "1/3", "1", "1", "3/4"] [RecipeIngredientParts] ["yellow cornmeal", "unsifted flour", "sugar", "baking soda", "salt", "brown sugar", "egg", "buttermilk"] [AggregatedRating] 5.0 [ReviewCount] 35.0 [Calories] 315.8 [FatContent] 17.7 [SaturatedFatContent] 2.5 [CholesterolContent] 19.6 [SodiumContent] 282.7 [CarbohydrateContent] 36.3 [FiberContent] 1.4 [SugarContent] 15.1 [ProteinContent] 4.0 [RecipeServings] nan [RecipeYield] 10-12 Muffins [RecipeInstructions] In a bowl, stir together corn meal, flour, sugar, baking soda, salt and brown sugar. In a second bowl, whisk egg with buttermilk (or sour milk] and oil. Add liquid ingredients to dry ingredients all at once, stirring just until blended. Spoon into well greased muffin pans, filling about ¾ full. Bake in a preheated 425°F oven for 20 minutes or until a golden brown. Enjoy warm, cooled to room temperature or split and toasted.
[Name] Cheese Cilantro Cornbread [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-12-09T12:13:00Z [Description] Make and share this Cheese Cilantro Cornbread recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Grains", "Cheese", "Canadian", "Kid Friendly", "Potluck", "Winter", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "2", "1/2", "1", "1/2", "1 1/2", "2", "1 1/2", "1/4", "1/4 - 1/2"] [RecipeIngredientParts] ["cornmeal", "flour", "baking powder", "baking soda", "sugar", "salt", "jalapeno havarti cheese", "eggs", "buttermilk", "fresh cilantro"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 215.0 [FatContent] 9.4 [SaturatedFatContent] 1.6 [CholesterolContent] 54.7 [SodiumContent] 388.9 [CarbohydrateContent] 27.7 [FiberContent] 1.9 [SugarContent] 4.0 [ProteinContent] 5.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°F. Stir together cornmeal, flour, baking powder, baking soda, salt and sugar in a large bowl. Stir grated cheese into mixture. Whisk eggs with buttermilk and veggie oil in a separate bowl. Stir in cilantro. Stir wet ingredients into cornmeal mixture just until combined. Spoon into well greased 9 inch round or square cake pan. Bake on middle rack of oven for 20 to 25 minutes. (Substitute cheddar or monterey jack for the havarti, but the havarti is so good!]. While great served warm, this bread has more flavour when eaten at room temperature.
[Name] Linzer Tarts [AuthorId] 15718 [AuthorName] Steve P. [CookTime] PT12M [PrepTime] PT25M [TotalTime] PT37M [DatePublished] 2001-12-09T12:13:00Z [Description] Make and share this Linzer Tarts recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Low Protein", "Christmas", "< 60 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "2", "1"] [RecipeIngredientParts] ["butter", "powdered sugar", "cake flour"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 476.4 [FatContent] 23.4 [SaturatedFatContent] 14.6 [CholesterolContent] 61.0 [SodiumContent] 177.9 [CarbohydrateContent] 63.6 [FiberContent] 1.1 [SugarContent] 28.2 [ProteinContent] 3.2 [RecipeServings] nan [RecipeYield] 8-10 Cookies [RecipeInstructions] For the Dough: cream softened butter with powdered sugar until well blended. Add the orange extract to the butter mixture and stir well to incorporate. Stir in the sifted flour one cup at a time, mixing well. Chill dough 2 or more hours before rolling. Fill with raspberry or apricot preserves or a mixture of the two. Preheat oven to 350°F. Roll out dough on lightly floured board with floured rolling pin until about 1/4 inch thick. Cut with 2 inch round cutter (scalloped cutter is nice] and place on ungreased baking sheet. Cut out small center circle with 1 inch or smaller cutter in 1/2 of the cookies. (Reroll scraps as you go]. Bake at 350°F for about 12 minutes, until pale golden and edges are starting to brown. Cool completely on a wire rack at least 1/2 hour. Place all the tops (with the inner circles cut out] close together on a sheet of waxed paper. Dust sifted powdered sugar thickly over the tops. Place the bottoms on another sheet of waxed paper. Spread 2 teaspoons preserves very carefully on each bottom cookie. Spread evenly leaving 1/4 inch rim without preserves around the edge. Spread the preserves without picking up the cookie; use a flat knife and work right on the waxed paper covered surface. Top each preserve covered bottom cookie with a sugared top cookie, lightly holding it at the edges. Carefully transfer to a serving plate. Do not try to stack or store these very long. The basic cookies could be packed and frozen, but the assembled cookies should be made the day they are to be served. PS the original recipe gave the above warning about stacking and storing, but I have made them at Christmas and stacked them between sheets of waxed paper in a tin with no problem.
[Name] Fig Nut Chicken Roll-ups [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT45M [PrepTime] PT25M [TotalTime] PT1H10M [DatePublished] 2001-12-09T12:13:00Z [Description] I used skinless chicken for these,it worked quite well, but had to use the string to keep together. wonderfull taste and look great!! Woman's world [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Fruit", "Nuts", "Meat", "Canadian", "Kid Friendly", "Potluck", "Spring", "Summer", "Winter", "Weeknight", "Roast", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/4", "1/2", "2", "2", "1/2", "1/4", "1", "3", "1"] [RecipeIngredientParts] ["red apples", "green apple", "celery", "green onion", "poultry seasoning", "margarine", "california dried fig", "pine nuts", "boneless chicken breasts", "honey"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 248.5 [FatContent] 14.5 [SaturatedFatContent] 2.9 [CholesterolContent] 46.4 [SodiumContent] 104.8 [CarbohydrateContent] 13.6 [FiberContent] 1.9 [SugarContent] 10.3 [ProteinContent] 17.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a nonstick frypan over medium heat, briefly saute apple, celery and green onion with poultry seasoning in 1 tablespoon of margarine. In a bowl combine bread cubes, figs, pinenuts and egg white with sauteed mixture. Place each chicken breast, skin side down, between 2 pieces (16 inch long] plastic wrap. Pound to 1/4 inch thick with rolling pin (flatten to about 9x7 inches],remove from wrap. Form about 3/4 cup filling into 6 inch long mound along 9 inch side of chicken piece. Tuck in ends and roll up tightly. Secure with toothpicks and/or string. Arrange, seam side down, on rack in aluminum foil lined baking pan. Combine remaining margarine and honey, brush half over chicken rolls. Bake at 375 degrees for 40 to 45 minutes, until chicken is tender and golden brown, brushing once with remaining margarine-honey mixture. Cool 5 minutes. Remove toothpicks and string and cut crosswise into slices.
[Name] Raspberry Cream Cheese Brownies [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-12-09T12:13:00Z [Description] This is adapted from a recipe from Cooking Light Magazine. My version is a little (okay, a lot) more caloric, but truly superb! [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Raspberries", "Cheese", "Berries", "Fruit", "Healthy", "Kosher", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/3", "1", "2", "1/2", "1", NA, "3/4", "1/4", "1/4", "1/8", "1", "2/3", "1/4", "1", "1", "1", "2", "3"] [RecipeIngredientParts] ["sugar", "cream cheese", "all-purpose flour", "vanilla extract", "all-purpose flour", "baking powder", "baking soda", "salt", "sugar", "butter", "margarine", "water", "vanilla extract", "egg"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 146.0 [FatContent] 4.4 [SaturatedFatContent] 2.6 [CholesterolContent] 22.8 [SodiumContent] 85.9 [CarbohydrateContent] 26.0 [FiberContent] 1.4 [SugarContent] 18.6 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 16 brownies [RecipeInstructions] Preheat oven to 350 degrees. To prepare the filling, beat the first 5 ingredients at medium speed of a mixer until well-blended, and set aside. To prepare the brownies, coat the bottom of an 8-inch baking pan with cooking spray (do not coat the sides of the pan]. Lightly spoon 3/4 cup flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Combine 1 cup sugar and the next 6 ingredients (1 cup sugar through the 2 egg whites], stirring well with a whisk. Add to the flour mixture, stirring just until moist. Spread two-thirds of batter in bottom of prepared pan. Pour filling over batter, spreading evenly. Carefully drop the remaining batter and preserves by spoonfuls over filling; swirl together using the tip of a knife to marble. Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.
[Name] A Duck Fart [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-09T12:13:00Z [Description] I love the name of this drink the most. This is one that every cocktail guide has. Tried tested and nice. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["30", "30", "30"] [RecipeIngredientParts] ["Amaretto", "Kahlua", "Baileys Irish Cream"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 70.1 [FatContent] 1.7 [SaturatedFatContent] 1.0 [CholesterolContent] 6.1 [SodiumContent] 10.6 [CarbohydrateContent] 5.9 [FiberContent] 0.0 [SugarContent] 5.8 [ProteinContent] 0.3 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Place the ingredients in a shaker with ice. Shake and then strain into 3 shot glasses. Down the hatch!
[Name] Western Quiche [AuthorId] 22920 [AuthorName] Leona [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-12-09T12:13:00Z [Description] Another great recipe from the Otsmart Diabetes Cookbook. Great weekend Breakfast item. Hope you enjoy it as much as I did! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/51/5/picYfdUd6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/51/5/piciEC8zP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/51/5/picYRhHHw.jpg"] [RecipeCategory] Savory Pies [Keywords] ["One Dish Meal", "Breakfast", "Cheese", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "2", "1/2", "1", "3/4", "2", "1/4", "1"] [RecipeIngredientParts] ["scallion", "green pepper", "Canadian bacon", "reduced-fat cheddar cheese", "fat-free evaporated milk", "Dijon mustard", "ground nutmeg", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 81.0 [FatContent] 1.2 [SaturatedFatContent] 0.5 [CholesterolContent] 7.5 [SodiumContent] 289.3 [CarbohydrateContent] 8.6 [FiberContent] 1.1 [SugarContent] 6.5 [ProteinContent] 9.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 350°F.", "Coat a pie pan with cooking spray.", "Heat a medium nonstick skillet coated with cooking spray over medium heat.", "Cook the scallions, bell pepper, and bacon for 3 minutes, or until softened.", "Spoon into the prepared pie pan.", "Top with the Cheddar.", "In a large bowl combine the milk, egg substitute, mustard, and nutmeg.", "Pour into the pie pan.", "Sprinkle with the Parmesan.", "Bake for 35 minutes, or until golden and a knife inserted in the center comes out clean." ]
[Name] Amazingly Quick and Good Chicken Balls [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-12-09T12:13:00Z [Description] My friend Judy Montagu write a weekly cooking column in the local paper. This was in this Friday's issue, and I took the opportunity to make a wonderful family supper. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "Kosher", "Potluck", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["500", "1", NA, "1", NA, "1", NA, "1", "1", "1/2"] [RecipeIngredientParts] ["egg", "cinnamon", "onion", "crushed tomatoes", "water", "oregano", "marjoram"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 296.4 [FatContent] 9.9 [SaturatedFatContent] 2.7 [CholesterolContent] 146.6 [SodiumContent] 550.5 [CarbohydrateContent] 17.0 [FiberContent] 3.6 [SugarContent] 9.2 [ProteinContent] 34.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a medium sized pot, saute the onion in the oil, add the tomatoes and water, salt, pepper and herbs.", "While this is cooking for a few minutes on medium heat, covered, place the chicken or turkey in a medium-sized bowl and mix with the egg, cinnamon, salt and pepper.", "Add bread crumbs, combining thoroughly until the mixture is firm enough to form into balls.", "Make ping-pong sized balls and drop them into the bubbling tomato mixture.", "Cover and cook on medium heat for five minutes.", "Serve over pasta, rice or couscous." ]
[Name] Breakfast Burritos [AuthorId] 21738 [AuthorName] bayoucritter aka. a [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-12-09T12:13:00Z [Description] While driving truck over-the-road, I used to stop in Moriarty, NM. A gentleman (called BURRITO MAN') would come in the truck stop every morning with freshly made (sausage, beef, or potato) "breakfast-burritos", hot and ready to eat. Drivers loved them. Moriarty was a stop I always looked forward to! A lot of us got to know "Burrito Man". He is a very special person. Although my ver [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Pork", "Potato", "Vegetable", "Meat", "Tex Mex", "Southwestern U.S.", "Mexican", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "2 -3", "3", NA, NA] [RecipeIngredientParts] ["chorizo sausage", "onion", "green pepper", "potatoes", "eggs", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 288.1 [FatContent] 15.3 [SaturatedFatContent] 5.5 [CholesterolContent] 185.0 [SodiumContent] 430.7 [CarbohydrateContent] 22.9 [FiberContent] 3.0 [SugarContent] 2.6 [ProteinContent] 14.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a skillet, over med-low heat, add sausage, onion, green pepper, potatoes and cover stirring occasionally. do not let sausage cook crisp! when potatoes are cooked soft, push to side of skillet and add eggs. when eggs start to 'set', scramble mixture together. cooking about 4 minutes. put mixture in a bowl. in a clean skillet, med-low heat, add 1 large flour tortilla. Heat each side about 1 minute, DO NOT burn! remove to a plate, add large spoonful egg mixture to center of tortilla, sprinkle with cheese. Fold tortilla over mixture (folding directions are on tortilla wrapper]. Repeat. Makes 4-5 burritos. Enjoy. Try w/ a little homemade salsa. Also great to make ahead, wrap in aluminum foil & refrigerate. Next morning place wrapped burritos in a pan & heat in oven a few minutes til warm. Be creative when making these!
[Name] Ricotta Cake [AuthorId] 25180 [AuthorName] Patty Neto [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-12-09T12:13:00Z [Description] Make and share this Ricotta Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/51/8/pic1R7v0t.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/51/8/01484243431.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/51/8/piciWi0u7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/51/8/picKPjmDC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/51/8/picINO39H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/51/8/pic7ojeHx.jpg"] [RecipeCategory] Dessert [Keywords] ["Cheese", "European", "Kid Friendly", "Potluck", "< 60 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["18", "3", "1/3", "1 1/3", "1", "1", "3/4", NA] [RecipeIngredientParts] ["eggs", "water", "ricotta cheese", "vanilla", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 26.0 [Calories] 246.0 [FatContent] 11.3 [SaturatedFatContent] 3.3 [CholesterolContent] 44.1 [SodiumContent] 219.7 [CarbohydrateContent] 31.4 [FiberContent] 0.3 [SugarContent] 20.8 [ProteinContent] 5.1 [RecipeServings] nan [RecipeYield] 18-20 three inch by three inch squares [RecipeInstructions] Preheat oven to 350. Grease and flour 9x13 pan. Follow cake mix direction and pour into prepared pan. Mix ricotta, vanilla and sugar until well blended with hand mixer. Place by spoonfuls on top of batter as close together and evenly as possible. Bake for 25 mins and then sprinkle with cinnamon sugar mixture and continue to bake until toothpick comes out clean,about 15-20 more minutes. The ricotta will be on the bottom and the nice moist cake on the top. ENJOY!
[Name] Lemon and Lime Crumbed Fish [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2001-12-09T12:13:00Z [Description] This is a good recipe because the fish can be coated many hours before needing to be cooked. I love seafood and I love this dish. Can be served with a salad. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] ["Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/4", "2", "2", "4"] [RecipeIngredientParts] ["cayenne pepper", "lemon pepper", "egg", "lime juice", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 442.5 [FatContent] 18.1 [SaturatedFatContent] 2.8 [CholesterolContent] 151.9 [SodiumContent] 356.2 [CarbohydrateContent] 21.6 [FiberContent] 1.6 [SugarContent] 2.2 [ProteinContent] 46.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine breadcrumbs, cayenne pepper and lemon pepper. Brush the fish with the egg and then coat the fish in the breadcrumbs mixture. Shallow fry the fish on a medium heat on the stove for 2 minutes each side or until golden brown. Remove from heat and drizzle with the lemon and lime juice. Serve garnished with parsley.
[Name] Low Calorie Boston Clam chowder [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-12-09T12:13:00Z [Description] This is not my favorite clam chowder recipe but it is low cal, rather thin but tasty. Make mine loaded with potatoes, pork & tomatoes. [Images] character(0) [RecipeCategory] Chowders [Keywords] ["Vegetable", "Canadian", "Low Cholesterol", "Healthy", "Free Of...", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2", "1/4", "1/4", "1/4", "2"] [RecipeIngredientParts] ["clams", "onion", "carrot", "water", "salt", "pepper", "thyme", "skim milk"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 85.8 [FatContent] 0.7 [SaturatedFatContent] 0.2 [CholesterolContent] 16.4 [SodiumContent] 448.8 [CarbohydrateContent] 8.6 [FiberContent] 0.6 [SugarContent] 1.1 [ProteinContent] 10.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Set out a 3 quart saucepan. Add 1/2 cup clam liquid, onions, carrots, water, salt, pepper& thyme. Meanwhile cut the clams in half. When the veggies are tender put in the clams and gradually add milk. stirring all the while. Simmer 5 minutes. Garnish with chopped parsley.
[Name] Sandwich Press Recipe - Broccoli and Cheese [AuthorId] 25746 [AuthorName] Giovanna Luvs Disney [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-12-09T12:13:00Z [Description] It's a quick snack or lunchtime item. It's very tasty and pleasing. The broccoli tastes so good when marinated in fresh garlic and olive oil and gives the sandwich another dimension. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "Kid Friendly", "High In...", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", NA, NA, "1"] [RecipeIngredientParts] ["American cheese", "cheddar cheese", "garlic", "olive oil", "broccoli"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 232.6 [FatContent] 9.1 [SaturatedFatContent] 5.1 [CholesterolContent] 20.7 [SodiumContent] 589.9 [CarbohydrateContent] 27.5 [FiberContent] 1.4 [SugarContent] 2.3 [ProteinContent] 9.8 [RecipeServings] 1.0 [RecipeYield] 2 pieces [RecipeInstructions] Heat sandwich press. Chop broccoli into small pieces. Place one slice of buttered bread, butter side down. Place cheese slice, topped with chopped broccoli, topped with shredded cheddar on bread slice. Top with second piece of bread butter side up. Close press and let cook 5 minutes or until golden brown and crispy.
[Name] West African Beans [AuthorId] 21738 [AuthorName] bayoucritter aka. a [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-12-09T12:13:00Z [Description] I love this dish! My late husband was from Cameroon (fr.West Africa) He taught me to cook their dishes. When I prepare these recipes, I am thankful for having the opportunity for such a wonderful cultural experience.
[Name] Toasted Ravioli Sauce, inspired by Chef Miller [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-12-09T12:13:00Z [Description] Make and share this Toasted Ravioli Sauce, inspired by Chef Miller recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Cheese", "European", "Kid Friendly", "Potluck", "Spicy", "< 15 Mins", "Beginner Cook", "Stove Top", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "1", "2", "1/4", "2"] [RecipeIngredientParts] ["cream cheese", "green onions", "garlic", "lemon juice", "tomato sauce", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 203.0 [FatContent] 10.6 [SaturatedFatContent] 6.4 [CholesterolContent] 31.9 [SodiumContent] 1594.7 [CarbohydrateContent] 25.5 [FiberContent] 2.7 [SugarContent] 18.1 [ProteinContent] 4.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all ingredients in blender and pulse until smooth. Heat on the stove top until hot. Use as a dip with Toasted Ravioli, French bread, or as a pasta sauce.
[Name] Hot Cranberry Sangria [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-12-09T12:13:00Z [Description] Gather a bunch of friends and family, put some of this in a thermus and go carolling down your street. (from Century home magazine) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/52/4/n3pB6kTZ6u6BjZ2KP4Gg_s3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/52/4/6zU72FFySoyhk7uYp2dh_IMG_5152.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/52/4/4lsx28nbR92TktOMcDYK_s1.jpg"] [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Canadian", "Low Protein", "Low Cholesterol", "Healthy", "Potluck", "Winter", "Christmas", "Thanksgiving", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "2", "2", "1/3", "2", "1/2 - 1", "1", "2", "1", "1"] [RecipeIngredientParts] ["cranberry juice", "dry red wine", "brown sugar", "cinnamon sticks", "whole cloves", "nutmeg", "oranges", "lemon", "cranberries"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 191.1 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 8.0 [CarbohydrateContent] 39.0 [FiberContent] 1.4 [SugarContent] 32.6 [ProteinContent] 0.7 [RecipeServings] nan [RecipeYield] 10 cups [RecipeInstructions] Heat all ingredients in a saucepan on medium low heat, stirring occasionally, until sugar is dissolved. When liquid is hot but not boiling, remove from heat. Let sit 5 minutes, then strain through a fine sieve, reserving fruit. Pour liquid into mugs or heat resistant glasses, adding reserved fruit for garnish. (Filled with fruit and infused with warm spices, this drink is just as comforting served without the red wine].
[Name] Cherry Sauce [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-12-09T12:15:00Z [Description] Make and share this Cherry Sauce 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/15/52/5/piclesrcn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/52/5/picBry641.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/52/5/picqVa60V.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/52/5/picoBWieq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/52/5/picjr3LJU.jpg" ] [RecipeCategory] Sauces [Keywords] ["Dessert", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "2", "1", "1/3", "4"] [RecipeIngredientParts] ["sugar", "cornstarch", "salt", "water"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 91.1 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 17.6 [CarbohydrateContent] 23.0 [FiberContent] 1.0 [SugarContent] 20.2 [ProteinContent] 0.6 [RecipeServings] 10.0 [RecipeYield] 2-3 cups [RecipeInstructions] Combine sugar, cornstarch and salt in a saucepan. Stir in water. Add the cherries and cook until thick and bubbly.
[Name] Lemon Potato Avocado Salad [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-12-11T11:21:00Z [Description] Make and share this Lemon Potato Avocado Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["6", "2", "3", "1", "2", "1", NA] [RecipeIngredientParts] ["fresh lemon juice", "fresh chives", "avocado", "extra virgin olive oil", "fresh lemon zest"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 652.9 [FatContent] 29.0 [SaturatedFatContent] 4.1 [CholesterolContent] 0.0 [SodiumContent] 38.2 [CarbohydrateContent] 91.3 [FiberContent] 15.7 [SugarContent] 6.2 [ProteinContent] 11.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a saucepan, cover potatoes with salted cold water by 1 inch and simmer, covered, until tender, 15 to 20 minutes. Drain potatoes and quarter. In a bowl stir together warm potatoes, oil, lemon juice, zest, chives, and salt and pepper to taste. Pit and peel avocado and cut into 3/4-inch pieces. Add avocado to potato mixture, gently tossing to combine.

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