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[Name] Snow Cap Shooter [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-11T11:21:00Z [Description] Make and share this Snow Cap Shooter 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/15/52/7/pickGHF7N.jpg" [RecipeCategory] Beverages [Keywords] ["Winter", "Christmas", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["15", "15"] [RecipeIngredientParts] "Baileys Irish Cream" [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 51.6 [FatContent] 2.5 [SaturatedFatContent] 1.5 [CholesterolContent] 9.2 [SodiumContent] 14.5 [CarbohydrateContent] 3.3 [FiberContent] 0.0 [SugarContent] 3.1 [ProteinContent] 0.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Layer tequila first and then the Bailey's in a shot glass. Enjoy the drink.
[Name] Easy Cheese Soup [AuthorId] 34254 [AuthorName] VO714 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-12-11T11:21:00Z [Description] Make and share this Easy Cheese Soup recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Potato", "Cheese", "Vegetable", "Kid Friendly", "Winter", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "6 -8", "2", "1/2", NA] [RecipeIngredientParts] ["Polish kielbasa", "potatoes", "salsa", "instant mashed potatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 290.0 [FatContent] 8.3 [SaturatedFatContent] 5.2 [CholesterolContent] 22.8 [SodiumContent] 883.9 [CarbohydrateContent] 46.7 [FiberContent] 5.8 [SugarContent] 2.9 [ProteinContent] 8.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut potatoes into bite-size pieces. Cover with water, (no salt!] and boil till tender. Cut the kielbasa into bite-sized pieces. add cheese soup, kielbasa and 1/2 cup (or more] salsa to potatoes. Add a little more water if needed, and return to a simmer for 10 minutes. Add instant potatoes to thicken--1/2 cup at a time. Simmer 5 minutes. Enjoy!
[Name] Carrot Cake - Large [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT45M [PrepTime] PT1H [TotalTime] PT1H45M [DatePublished] 2001-12-11T11:21:00Z [Description] A very large, moist, carrot cake that will feed a crowd. Get used to shreading carrots as you'll be asked to make this over and over again. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/52/9/picEu3sQg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/52/9/picR472OD.jpg"] [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Vegetable", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1", "1", "4", "1 1/2", "1", "2", "1", "3", "1 1/2", "1", "4", "1"] [RecipeIngredientParts] ["carrots", "light brown sugar", "raisins", "eggs", "white sugar", "vanilla extract", "crushed pineapple", "all-purpose flour", "baking soda", "salt", "ground cinnamon", "walnuts", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 455.5 [FatContent] 20.0 [SaturatedFatContent] 2.7 [CholesterolContent] 46.5 [SodiumContent] 320.1 [CarbohydrateContent] 66.0 [FiberContent] 3.3 [SugarContent] 42.3 [ProteinContent] 5.9 [RecipeServings] 16.0 [RecipeYield] 1 cake [RecipeInstructions] In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins. Preheat oven to 350 degrees F. Grease two 10 inch cake pans, place parchment on bottom of pans, grease parchment and flour entire pan. Can be made in three 8 inch pans for a really tall cake. In a large bowl, beat eggs until light, gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, fill with lightly sweeten cream cheese filling and frost with butter cream frosting.
[Name] Sangria Punch [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-12-11T11:21:00Z [Description] Make and share this Sangria Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Fruit", "Spanish", "European", "Low Protein", "Low Cholesterol", "Healthy", "Kosher", "Free Of...", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["red wine", "rum", "triple sec", "orange", "sliced apple"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 174.9 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 7.0 [CarbohydrateContent] 15.2 [FiberContent] 1.3 [SugarContent] 8.4 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] 7 cups [RecipeInstructions] Combine nectars, wine and rum in a large pitcher. Stir in the apples and oranges. Salud!
[Name] Easy Surprise Fudge [AuthorId] 25805 [AuthorName] UmaJeanne [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-12-11T11:21:00Z [Description] Make and share this Easy Surprise Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Kid Friendly", "Christmas", "< 30 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "4", NA] [RecipeIngredientParts] ["margarine", "processed cheese", "vanilla", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3012.2 [FatContent] 122.8 [SaturatedFatContent] 35.3 [CholesterolContent] 72.8 [SodiumContent] 2895.2 [CarbohydrateContent] 473.2 [FiberContent] 7.1 [SugarContent] 453.4 [ProteinContent] 27.5 [RecipeServings] nan [RecipeYield] 4 pounds [RecipeInstructions] Melt margarine, Velveetta, and vanilla together over low heat in 4 quart pan. Sift together cocoa and powdered sugar. Add to melted ingredients along with nuts. Stir thoroughly. Pour onto a cookie sheet or jellyroll pan. That's it!
[Name] Cookie Dough Cheesecake [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT55M [PrepTime] PT20M [TotalTime] PT1H15M [DatePublished] 2001-12-11T11:21:00Z [Description] This is an altered recipe from Taste of Home magazine. I used store bought cookie doughfrom the refrigerator section to speed things up a bit. Very good. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/53/2/oKRdYYcaRje1B79u37dZ_CookieDoughCheesecake3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/53/2/hsuGVRqQSbGTDza7MMV4_CookieDoughCheesecake1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/53/2/picTV8qze.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/53/2/pic6KrOMT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/53/2/KSjVQteiSeyEML33mx7z_CookieDoughCheesecake2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/53/2/picfk349d.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/53/2/pica7Gwup.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/53/2/pic7MRfpE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/53/2/picUDKFl9.jpg"] [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Cheese", "Kid Friendly", "Potluck", "Christmas", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 3/4", "1/4", "1/3", "3", "1", "3", "1", "1/2", "1", NA] [RecipeIngredientParts] ["sugar", "butter", "cream cheese", "sugar", "eggs", "sour cream", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 30.0 [Calories] 634.9 [FatContent] 40.5 [SaturatedFatContent] 20.4 [CholesterolContent] 143.0 [SodiumContent] 462.4 [CarbohydrateContent] 61.8 [FiberContent] 1.2 [SugarContent] 28.2 [ProteinContent] 8.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a small bowl, combine cookie crumbs and sugar, stir in butter. Press into the bottom and sides of a greased 9\" springform pan, set aside. In a mixing bowl, beat cream cheese, sugar until smooth. Add eggs, beat until combined. Add sour crem and vanilla, beat until well blended. Pour over crust, set aside. Cut up cookie dough into teaspoon sized cubes. Drop over filling, pushing below the surface. Dough should be completely covered. Bake at 350F for 45-55 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Run a knife around the edge of the pan to loosen. Cool 1 hour longer. Refrigerate overnight, remove sides of pan. Sprinkle with mini chocolate chips.
[Name] Deb And Walt's Spaghetti Meat Sauce [AuthorId] 25909 [AuthorName] The Kanajyn [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2001-12-11T11:21:00Z [Description] A meat sauce for pasta ( spaghetti ) with a nice bite to it. Vary the amount of tabasco for more bite and the amount of worcestershire for more sweetness. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Meat", "Low Cholesterol", "Healthy", "Spicy", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "500", NA, "1", "1", "3", "5", "5", "250", "1360", "2", "2"] [RecipeIngredientParts] ["olive oil", "ground beef", "celery", "garlic", "Worcestershire sauce", "Tabasco sauce", "fresh mushrooms", "tomato sauce", "basil", "oregano"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 467.6 [FatContent] 26.6 [SaturatedFatContent] 8.4 [CholesterolContent] 85.0 [SodiumContent] 1918.7 [CarbohydrateContent] 31.3 [FiberContent] 6.5 [SugarContent] 16.9 [ProteinContent] 29.7 [RecipeServings] nan [RecipeYield] 2 quarts [RecipeInstructions] 1. Heat 2 tbsps of olive oil in a large pot. Crumble ground beef in frying pan with potato masher or wooden spoon and brown approximately 5 minutes on medium-high heat. Salt and pepper to taste. 2. Add onions, celery and garlic. Cook for additional 2-3 minutes until onions are softened. Add worcestershire, tabasco and mushrooms; cook on medium heat about 5 minutes until mushrooms soften. 3. Add 2- 680 milliliter cans of tomato sauce and 2 tablespoons each, of oregano and basil. Bring to a boil then simmer on low for about 2 1/2 hours, stirring occasionally.
[Name] Deb's Japanese Chicken Wings [AuthorId] 25909 [AuthorName] The Kanajyn [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-12-11T11:21:00Z [Description] Make and share this Deb's Japanese Chicken Wings recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "12", "3", "3", "1", "1/2", "1/2", "1", "1/4"] [RecipeIngredientParts] ["flour", "eggs", "chicken wings", "soya sauce", "water", "sugar", "vinegar", "salt", "cornstarch", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 105.0 [FatContent] 4.3 [SaturatedFatContent] 1.2 [CholesterolContent] 36.5 [SodiumContent] 198.1 [CarbohydrateContent] 10.6 [FiberContent] 0.1 [SugarContent] 8.4 [ProteinContent] 5.5 [RecipeServings] nan [RecipeYield] 24 pieces [RecipeInstructions] Dip wings in beaten eggs and flour and brown in frying pan. Place in shallow baking pan and spoon sauce over top. Bake in oven at 350F for 30 minutes. Turn over and baste every 10 minutes. Remove from oven when sauce thickens and chicken is browned.
[Name] Fruitcake Cookies [AuthorId] 25856 [AuthorName] happycooker [CookTime] PT22M [PrepTime] PT30M [TotalTime] PT52M [DatePublished] 2001-12-11T11:21:00Z [Description] Make and share this Fruitcake Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Pineapple", "Tropical Fruits", "Fruit", "Nuts", "Christmas", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2 1/2", "1/2", "1/2", "1/2", "1", "1/2", "1/2", "2", "1/2", "1 1/4", "5", "1/3"] [RecipeIngredientParts] ["plain flour", "clove", "salt", "cinnamon", "pineapple", "pecans", "butter", "sugar", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 953.0 [FatContent] 64.0 [SaturatedFatContent] 13.7 [CholesterolContent] 118.9 [SodiumContent] 269.4 [CarbohydrateContent] 93.3 [FiberContent] 8.2 [SugarContent] 66.6 [ProteinContent] 11.4 [RecipeServings] nan [RecipeYield] 13 dozen cookies [RecipeInstructions] Sift flour, cloves, cinnamon and salt into a medium sized bowl. Place fruit, pecans and 1 cup of sifted dry ingredients and mix well. Heat oven to 300 degrees. Place butter in a large bowl and beat until creamy. Add 1/4 cup sugar at a time beating well after each addition. Add eggs 1 at a time beating well after each addition. Add remaining flour mixture alternating with apple juice and mixing well after each addition. Combine butter mixture with fruit mixture and mix well. Spoon heaping spoonfuls onto a greased cookie sheet and bake for 20-24 minutes.
[Name] Decadence [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-11T11:21:00Z [Description] Make and share this Decadence recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["15", "15", "15"] [RecipeIngredientParts] ["Kahlua", "Baileys Irish Cream"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 105.2 [FatContent] 2.5 [SaturatedFatContent] 1.5 [CholesterolContent] 9.2 [SodiumContent] 15.9 [CarbohydrateContent] 8.9 [FiberContent] 0.0 [SugarContent] 8.7 [ProteinContent] 0.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Pour Kahlua first, then Baileys, then Frangelico into a shot glass. Shoot.
[Name] Three Wise Men [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-11T11:21:00Z [Description] Another Christmas drink. Be careful this is not for the faint hearted but, lovers of fine spirits and those who want a challenge. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Christmas", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["30", "30", "30"] [RecipeIngredientParts] "Jim Beam bourbon whiskey" [AggregatedRating] nan [ReviewCount] nan [Calories] 46.7 [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] 3.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients into a shaker cup with ice. Shake, shake, shake. Shake, shake,shake. Strain and serve in 3 shot glasses. You know what next, singing down, down, down, down, down, down.
[Name] Seared Encrusted Tuna Steak Salad [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-12-11T11:21:00Z [Description] Make and share this Seared Encrusted Tuna Steak Salad 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/15/53/9/picrlevqT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/53/9/picXN3kqR.jpg"] [RecipeCategory] Tuna [Keywords] ["< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1", NA, NA, NA, "4", NA, NA, NA, NA] [RecipeIngredientParts] ["garlic", "basil", "cilantro", "salt", "black pepper", "tuna steaks", "sun-dried tomato", "basil"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 12.2 [FatContent] 0.4 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.7 [CarbohydrateContent] 2.3 [FiberContent] 1.2 [SugarContent] 0.6 [ProteinContent] 0.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Smash up the chili and the coriander in a martar and pestle. Add the garlic, basil, cilantro, and lemon juice to taste. Mix together, and season. Lay out tuna steaks on a tray, season both sides and rub the herb mixture on to each side. Heat pan and rub it with a little olive oil. Put on the tuna. Sear the tuna so that it toasts, fries, and browns (about 45-60 seconds on each side]. Rip steaks in half and serve on salad greens with sun-dried tomatoes, olives, and basil.
[Name] Better Biscuits [AuthorId] 6702 [AuthorName] Jennifer Michele [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-12-11T11:21:00Z [Description] Better than what? Well, better than my old recipe! Make sure that you handle the dough as little as possible once the liquid is added. Add 1/2 cup of shredded cheese before the buttermilk for a doubly good mix. Later edit I noticed that folks have different expectations of biscuits so I want to clarify. These are not meant to be crumbly. I do like those kind, but this recipe is more flaky. I am adjusting a few things on here to accommodate things I have learned in the 12 years since I posted this. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/54/0/picSQNMWY.jpg" [RecipeCategory] Breads [Keywords] ["Kid Friendly", "High In...", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1", "1/3", "3/4 - 1"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "baking soda", "salt", "shortening", "buttermilk"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 199.2 [FatContent] 9.0 [SaturatedFatContent] 2.3 [CholesterolContent] 0.9 [SodiumContent] 530.2 [CarbohydrateContent] 25.4 [FiberContent] 0.8 [SugarContent] 1.2 [ProteinContent] 4.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 450 degrees. Sift together dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Add just enough milk to moisten (start with the 3/3 cup and add a little more at a time until all is moist]. Gather the dough in a ball and knead very lightly until it is all together and fairly smooth. Do not over knead. This may take a little practice to get right. Pat the dough lightly with fingertips on a lightly floured surface to make a 1/2 thick square. Using a knife or pastry blade, cut into squares. This makes the most tender biscuits, but if you want you can cut them into circles and reuse the dough until all gone. The later biscuits to be cut out will be slightly less tender than the first. Place on a cookie sheet and allow to rest for 5 to 10 minutes. Bake for 10 to 15 minutes, until tops are golden.
[Name] 4 Hour Beef stew [AuthorId] 97901 [AuthorName] Zaney1 [CookTime] PT5H [PrepTime] PT30M [TotalTime] PT5H30M [DatePublished] 2001-12-11T11:21:00Z [Description] Adopted recipe.The original recipe calls for baking in the oven, but you could also make this in a slow cooker on low if you don't want to tie up your oven for that long. This is a very easy stew to make. There isn't much prep to it, just some rough chopping of the veggies.Make sure you don't lift the foil in the oven b/c the steam helps cook the veggies just right!This would be great with a nice crusty bread on the side. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Vegetable", "Meat", "Winter", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["2 -3", "1", "4", "2", "3", "1", "1", "3", "1", "1"] [RecipeIngredientParts] ["onion", "carrots", "celery", "potatoes", "sugar", "salt", "dry tapioca", "DelMonte ketchup"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 240.1 [FatContent] 5.3 [SaturatedFatContent] 2.2 [CholesterolContent] 72.6 [SodiumContent] 475.9 [CarbohydrateContent] 22.0 [FiberContent] 3.3 [SugarContent] 4.6 [ProteinContent] 27.0 [RecipeServings] 8.0 [RecipeYield] 1 nine x thirteen pan [RecipeInstructions] Place meat on bottom of 9 X 13 pan. Spread veggies over top. Mix sugar, salt and tapioca in small bowl and then sprinkle over all the meat and veggies. Mix V8 and ketchup in small bowl and pour over all. Cover tightly with foil and bake in oven at 250 for about 4-5 hours, no peeking.
[Name] Cheese Fondue [AuthorId] 24995 [AuthorName] BarbaraK [CookTime] PT25M [PrepTime] PT45M [TotalTime] PT1H10M [DatePublished] 2001-12-11T11:21:00Z [Description] Make and share this Cheese Fondue recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["High In...", "Weeknight", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "2", "1/3", "1/3", "1"] [RecipeIngredientParts] ["swiss cheese", "gruyere cheese", "dry white wine", "sherry wine", "flour", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 100.4 [FatContent] 5.7 [SaturatedFatContent] 3.5 [CholesterolContent] 19.1 [SodiumContent] 51.2 [CarbohydrateContent] 2.5 [FiberContent] 0.1 [SugarContent] 0.4 [ProteinContent] 5.6 [RecipeServings] 24.0 [RecipeYield] 1 pot [RecipeInstructions] Rub the inside of the fondue pot with a clove of garlic. Pour 2 cups of dry white wine in the fondue pot. Heat until ALMOST boiling. Use 1/2 pound Swiss cheese and 1/2 pound guryere cheese, cubed. Put in a bag and toss with 1/3 cup flour. Add cheese by handfuls to the wine. Make sure all the cheese has melted before adding more. When all the cheese has been added and melted, pour in 1/3 cup sherry and mix. I serve with cut up egg bagels. It is very good.
[Name] Apple Dessert [AuthorId] 22920 [AuthorName] Leona [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-12-11T11:21:00Z [Description] When I found out I was diabetic I started the struggle of finding desserts that are good for me but don't make me feel deprived! This is a good one. It actually ALMOST tastes like apple pie! Give it a try. Let me know if you have any ideas to make it even better! [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1 1/2", "1/2", "1"] [RecipeIngredientParts] ["apple", "sugar substitute", "milk", "cinnamon", "sugar-free vanilla ice cream"] [AggregatedRating] 2.5 [ReviewCount] 2.0 [Calories] 80.5 [FatContent] 1.2 [SaturatedFatContent] 0.6 [CholesterolContent] 3.2 [SodiumContent] 61.9 [CarbohydrateContent] 17.0 [FiberContent] 2.6 [SugarContent] 8.1 [ProteinContent] 1.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325°F. Start out with a oven safe bowl or dish. Layer ingredients as follows: melba toast, apple, sugar substitute, cinnamon (optional]. Sprinkle milk evenly over dish. Place in oven for approx 4 to 5 minutes. Take out of oven and serve! Add a scoop of sugar free vanilla ice cream for a special treat!
[Name] Blue Bubbler [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-11T11:21:00Z [Description] This is a great celebration drink especially if you are someone like me who thinks that champagne is ordinary by itself. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["30", NA] [RecipeIngredientParts] character(0) [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] 1.0 [RecipeYield] nan [RecipeInstructions] In a champagne glass put the schnapps in the bottom then fill with champagne. Enjoy.
[Name] Stuffed Tomatoes [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2001-12-11T11:21:00Z [Description] Make and share this Stuffed Tomatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Short Grain Rice [Keywords] ["Rice", "Vegetable", "Greek", "European", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["12", "1", "3", "1", "1", "1", "1", "1", "1/2", "1 1/2", NA, "1"] [RecipeIngredientParts] ["tomatoes", "olive oil", "onions", "fennel bulb", "fennel seed", "arborio rice", "fresh flat-leaf parsley", "fresh dill", "of fresh mint", "salt", "black pepper", "potato"] [AggregatedRating] nan [ReviewCount] nan [Calories] 565.8 [FatContent] 37.1 [SaturatedFatContent] 5.2 [CholesterolContent] 0.0 [SodiumContent] 629.2 [CarbohydrateContent] 55.0 [FiberContent] 8.3 [SugarContent] 10.3 [ProteinContent] 7.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees F. Cut off the top 1/2 inch of each tomato; set aside the tops. Using a grapefruit spoon, very carefully remove as much pulp as possible from each tomato, without piercing the skin. Chop the pulp. Measure out 2 1/2 cups. Discard the rest. In a large skillet, heat 2/3 cup of the oil and saute the onions and fennel bulb over medium heatfor 5 minutes, or until soft. Add the fennel seeds and rice and saute, stirring, for 2 to 3 minutes. Add 2 cups of the tomato pulp, reduce the heat to low and cook, stirring, for 3 minutes more. Stir in the parsley, dill, and mint and cook for 2 minutes more. Remove from the heat and add the salt and plenty of pepper. Stuff the tomatoes with the rice mixture, leaving a little room for the stuffing to expand, and cover with the tomato tops. Place the tomatoes in a large 13x9 inch baking dish and arrange the potato pieces in the gaps between the tomatoes. Pour the remaining 1/2 cup tomato pulp over everything and drizzle the tomatoes with the remaining 12 cup oil. Sprinkle with salt and pepper to taste. Bake for 1 hour, or until the rice is tender (life the cover of a tomato and check]. Turn off the oven and let stand in the over for 10 minutes, then let cool to room temperature.
[Name] Moms Holiday Punch [AuthorId] 87236 [AuthorName] truebrit [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-12-11T11:21:00Z [Description] My mom has made this for Thanksgiving and Christmas for as long as I can remember. It is really delicious, and just a little bit tart. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Pineapple", "Tropical Fruits", "Fruit", "Kid Friendly", "Christmas", "Thanksgiving", "< 15 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "3"] [RecipeIngredientParts] "Canada Dry ginger ale" [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 1375.7 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 229.8 [CarbohydrateContent] 350.1 [FiberContent] 1.2 [SugarContent] 330.5 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 1 very large pitcher full [RecipeInstructions] Mix first 3 ingredients first. Slowly add canada dry ginger ale. Chill until serving time.
[Name] Chicken Schnitzel Parmigiana [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-12-11T11:21:00Z [Description] This is the alternate to veal schnitzel parmigiana. I love this version better and I always order it at the local hotel. This can be made very easy at home and is very quick. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Cheese", "Meat", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "30", "1/4", "1", "1"] [RecipeIngredientParts] ["butter", "cheese"] [AggregatedRating] nan [ReviewCount] nan [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 chicken schnitzels on the stove. Use medium heat for about 5-10 minutes on each side or until they look 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] Succulent Prawns for the Barbie [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] PT10M [PrepTime] PT1H20M [TotalTime] PT1H30M [DatePublished] 2001-12-11T11:21:00Z [Description] I love prawns. This is one of the yummiest prawn dishes that I have had. It combines two fantastic cooking elements, prawns and the BBQ. I think they go hand in hand. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/54/8/picPDgtIC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/54/8/picmT2hk0.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "Australian", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/4", "3", "4", "1", NA, "1", "1"] [RecipeIngredientParts] ["butter", "olive oil", "fresh herb", "fresh lemon juice", "garlic cloves", "shallot", "lettuce"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 254.6 [FatContent] 19.5 [SaturatedFatContent] 8.4 [CholesterolContent] 188.0 [SodiumContent] 809.6 [CarbohydrateContent] 2.2 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 17.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine butter, oil, herbs, lemon juice, garlic, shallots, salt and pepper in a mixing bowl. Mix in shrimp. Marinate at room temperature 1 hour. stirring occasionally. Prepare barbecue on medium heat. Thread prawns on narrow skewers. Grill until just opaque, about 2 minutes per side. Arrange cups of letuce on a platter and then place the skewers on the platter. Garnish with lemon and serve.
[Name] Bazooka Joe [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-11T11:21:00Z [Description] Make and share this Bazooka Joe recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["15", "15", "15"] [RecipeIngredientParts] ["blue curacao", "irish 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] 1.0 [RecipeYield] nan [RecipeInstructions] Layer them in a shot glass in the order given. Time to enjoy the drink.
[Name] Party Punch [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-12-11T11:21:00Z [Description] Make and share this Party Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1/3", "12", "1/2", "3", "1", "1/4", "2"] [RecipeIngredientParts] ["sugar", "cinnamon sticks", "whole cloves", "lemon juice", "rum"] [AggregatedRating] nan [ReviewCount] nan [Calories] 134.1 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.9 [CarbohydrateContent] 15.2 [FiberContent] 0.2 [SugarContent] 14.4 [ProteinContent] 0.1 [RecipeServings] 14.0 [RecipeYield] 14 four oz servings [RecipeInstructions] Combine sugar, cinnamon, cloves and 1/2 cup water in a small saucepan. Bring to boil and reduce heat. Cover and simmer for 10 minutes. Strain out spices and discard. Chill. Combine with apple juice, apricot nectar and lemon juice. Add liquor.
[Name] Winter Navy Bean Soup [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT3H30M [PrepTime] PT15M [TotalTime] PT3H45M [DatePublished] 2001-12-11T11:22:00Z [Description] Make and share this Winter Navy Bean Soup recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/55/1/picBtvXDA.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Pork", "Beans", "Vegetable", "Meat", "Canadian", "German", "European", "Kid Friendly", "Potluck", "Winter", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "4", "1/4", "1/2", "1/4", "1/4", "1/4", "1/4", "2", "2"] [RecipeIngredientParts] ["dried navy beans", "lima beans", "salt pork", "ham", "onion", "dried oregano leaves", "salt", "ground ginger", "dried sage", "black pepper", "nonfat milk", "butter"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 353.8 [FatContent] 19.9 [SaturatedFatContent] 8.1 [CholesterolContent] 28.1 [SodiumContent] 438.2 [CarbohydrateContent] 31.2 [FiberContent] 10.8 [SugarContent] 6.1 [ProteinContent] 13.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place navy beans in large saucepan, add enough water to cover beans. Bring to boil, reduce heat and simmer 2 minutes. Remove from heat, cover and let stand for 1 hour (Or, cover beans with water and soak overnight]. Drain beans and return to saucepan. Stir in 2 1/2 cups water, salt pork, onion, oregano, salt, ginger, sage and pepper. Bring to a boil, reduce heat. Cover and simmer 2 to 2 1/2 hours or until beans are tender. (If necessary, add more water during cooking]. Add milk and butter, stirring until mixture is heated through and butter is melted. Season with additinal salt and pepper. I have made this soup with a leftover ham bone with a little meat left on it instead of the salt pork or chopped ham. Place the ham bone in the pot before bringing to a boil and remove after the 2 1/2 hours of simmering, scrape and chop any meat left on the bone into the soup. Discard bone.
[Name] Nanaimo Bars [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2001-12-11T11:22:00Z [Description] Make and share this Nanaimo Bars 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/15/55/2/picrHA8Ll.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/55/2/picjZAwRF.jpg"] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Fruit", "Nuts", "Canadian", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "1", "1", "1", "2", "1", "1/2", "1/4", "3", "2", "2", "4", "1"] [RecipeIngredientParts] ["butter", "sugar", "egg", "vanilla", "coconut", "butter", "milk", "icing sugar", "butter"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 403.6 [FatContent] 27.0 [SaturatedFatContent] 15.9 [CholesterolContent] 49.1 [SodiumContent] 227.9 [CarbohydrateContent] 41.4 [FiberContent] 3.8 [SugarContent] 29.0 [ProteinContent] 4.5 [RecipeServings] nan [RecipeYield] 12 depends on how large or small [RecipeInstructions] Layer One----------------------. In a double boiler mix together The first 5 ingredients (butter, sugar, egg, vanilla& cocoa] Stir until slightly thickened. Add graham wafer crumbs,coconut& nuts. Grease a 9\" square pan and press this first layer down so the base is evenly spread, let stand for 15 minutes. Layer Two----------------------. Mix together the layer two ingredients and spread over layer one. Refrigerate for 15 minutes. Layer Three----------------------. Melt chocolate over hot water. Very slowly& gently stir in the tbsp of butter until just blended. Spread over layer two. Refrigerate then cut into squares== That's it.
[Name] Clove and Cinnamon Tea [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-12-11T11:22:00Z [Description] Make and share this Clove and Cinnamon 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/15/55/3/pic3lxWxG.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/15553/Xfc3GdYZRzuC886FUaMH_20181012_203659.jpg"] [RecipeCategory] Beverages [Keywords] ["Asian", "Indian", "Vegan", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "3/4", "1", "1"] [RecipeIngredientParts] ["water", "clove", "cinnamon", "sugar", "milk"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 16.6 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 7.1 [CarbohydrateContent] 4.3 [FiberContent] 0.1 [SugarContent] 4.2 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Put water on the heat for boiling alongwith crushed clove and cinammon powder. Cover with a lid tightly so as to retain the flavours. Let it boil for good 2 minutes. Lower the heat and add tealeaves/teabag. Turn the heat off and let it stand. Pour in the cup and add sugar and milk. Sip sip sip!
[Name] Heavenly Bread Dip [AuthorId] 12765 [AuthorName] MARGO MARTINET [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-12-11T11:22:00Z [Description] Make and share this Heavenly Bread Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 15 Mins", "No Cook"] [RecipeIngredientQuantities] ["1", "2/3", "15", "15", "1/4", "1/8", "1 1/2", "4"] [RecipeIngredientParts] ["extra virgin olive oil", "garlic", "garlic", "fresh basil", "fresh thyme", "salt"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 231.0 [FatContent] 21.9 [SaturatedFatContent] 3.0 [CholesterolContent] 0.0 [SodiumContent] 356.0 [CarbohydrateContent] 8.3 [FiberContent] 1.5 [SugarContent] 3.1 [ProteinContent] 1.4 [RecipeServings] 10.0 [RecipeYield] 1 bottle [RecipeInstructions] Mix and allow to stand for 15-20 minutes before serving. Spoon onto warm french or italian bread. It's actually better if you let it marinate in the fridge overnight-- It looks like swamp goop-- but wow is it great with hot bread! As your guests eat it-- you can replenish it with more oil and vinegar-- up to about 1/2 cup each.
[Name] Colonial Hot Pot [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT4H [PrepTime] PT50M [TotalTime] PT4H50M [DatePublished] 2001-12-11T11:22:00Z [Description] Make and share this Colonial Hot Pot recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Vegetable", "Meat", "Winter", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "2", "2", "1/4", "2", "1", "1/4", "4", "8", "1", "2"] [RecipeIngredientParts] ["flour", "tomato juice", "instant beef bouillon", "parsley", "garlic", "salt", "pepper", "potatoes", "onions", "acorn squash", "butter"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 199.6 [FatContent] 3.2 [SaturatedFatContent] 1.9 [CholesterolContent] 7.6 [SodiumContent] 1077.7 [CarbohydrateContent] 40.5 [FiberContent] 5.5 [SugarContent] 7.7 [ProteinContent] 4.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Trim all excess fat from beef. Shake cubes, divide up and do 1/2 at a time or less, with flour in a plastic bag to coat well. Combine tomato juice and instant beef broth in a small saucepan; heat just to boiling; remove from heat. Combine parsley, garlic, salt and pepper in a cup. Layer vegetables and meat into a slow cooker this way; Half of each of potatoes, onions and beef, sprinkling each layer lightly with seasoning mixture. Repeat with remaining potatoes, onions, beef and seasonings. Cut each squash half into 6 slices; pare; arrange on top. Pour hot tomato juice mixture over; dot with butter, cover. Cook on low for 8 hours or on high for 4 hours, or until meat and vegetables are tender.
[Name] Spritskransar (spritz rings, Swedish) [AuthorId] 25569 [AuthorName] Dave Nelson [CookTime] PT8M [PrepTime] PT30M [TotalTime] PT38M [DatePublished] 2001-12-11T11:22:00Z [Description] Swedish Sprtiz cookies, served at christmas time. This recipe has been handed down through my family and is made every Christmas. I can remember my Grandmother making these when I was a boy, as I waited for the beaters. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Swiss", "European", "Winter", "Christmas", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1 -2", "2 1/2"] [RecipeIngredientParts] ["butter", "sugar", "flour"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 89.3 [FatContent] 5.3 [SaturatedFatContent] 3.3 [CholesterolContent] 18.8 [SodiumContent] 36.7 [CarbohydrateContent] 9.4 [FiberContent] 0.2 [SugarContent] 2.8 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 36 depending on the size you make them [RecipeInstructions] Place butter and sugar in a bowl and after butter has softened mix in egg yolk. Add almond extract and beat until creamy. Add flour and mix well. Place dough into cookie press and use the small star shaped cutout. Press dough and form into rings, aprox. the size or a quarter. Bake in a hot oven (400] 6 to 8 minutes or until lightly golden on top. Cool before putting away.
[Name] Miles Of Smiles [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-11T11:22:00Z [Description] Make and share this Miles Of Smiles recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["60", "60", "60"] [RecipeIngredientParts] "Amaretto" [AggregatedRating] nan [ReviewCount] nan [Calories] 34.8 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place in a shaker glass with ice. Stir, don't shake. Strain into 4 shot glasses.
[Name] Box It Up [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-11T11:22:00Z [Description] Make and share this Box It Up recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["15", "15"] [RecipeIngredientParts] "Amaretto" [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] 1.0 [RecipeYield] nan [RecipeInstructions] Pour into a shot glass. Down the hatch.
[Name] Cake Mix Cookies [AuthorId] 7798 [AuthorName] Linda [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-12-11T11:22:00Z [Description] This recipe is very easy to put together and takes practically no time to make. Try other flavors of cake mixes if you like. When I make them, I use 2 cups (total) of peanut butter chips and chocolate chips mixed together. Very easy to whip up at halftime! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/55/9/VcxQk7vSLibuOhIJ58oa_cake%20mix%20cookies%203.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/15559/krjrNsiaTIuGXN48V3Ci_1D2F80E3-3598-4DD0-9221-A7155D926AED.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/55/9/picargQ0W.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/55/9/MZXLrd9KRHyp81JL8zI7_cake%20mix%20cookies%201.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/55/9/lm82RTvRvi2CgMwPrntO_cake%20mix%20cookies%202.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/55/9/picx4QiZI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/55/9/pic03ro4v.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/55/9/pic0ffX0y.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/55/9/pic4a9S19.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/55/9/picY4jvkb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/55/9/picD71VVU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/55/9/picKZAcrh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/55/9/picyBGB5t.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/55/9/picl387q8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/55/9/picMmwWNU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/55/9/picmr9wWX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/55/9/picAZqPAY.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "2", "1/2"] [RecipeIngredientParts] "eggs" [AggregatedRating] 5.0 [ReviewCount] 232.0 [Calories] 617.2 [FatContent] 37.5 [SaturatedFatContent] 11.7 [CholesterolContent] 46.5 [SodiumContent] 556.9 [CarbohydrateContent] 74.2 [FiberContent] 4.0 [SugarContent] 47.8 [ProteinContent] 7.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine cake mix, oil and eggs in a bowl and mix well. Stir in chips and nuts, if using. Drop by teaspoons on ungreased cookie sheet and bake at 350 degrees for 8-10 minutes. Upon removing from oven, let the cookies stand on sheet for two minutes, then cool on racks.
[Name] Homemade Maple Syrup, Old Fashioned [AuthorId] 193853 [AuthorName] MirandaLee [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2001-12-11T11:22:00Z [Description] My mother in law gave this recipe to me, it was out of an old cookbook, it tastes wonderful and the kids love it. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "3/4", "2", "1 1/2", "1 1/2", "1 1/2"] [RecipeIngredientParts] ["white sugar", "brown sugar", "water"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 3737.9 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 68.7 [CarbohydrateContent] 961.8 [FiberContent] 0.0 [SugarContent] 958.5 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] 1 large bottle [RecipeInstructions] Place all but maple flavoring in a medium saucepan, start to cook over medium heat but, turn temperature down just when it reaches a boil. Simmer just 10 minutes and remove from heat. Cool slightly and add maple flavoring. Once cool enough, place in an old syrup bottle, Mrs. Butterworths size works really well.
[Name] Old Bay Seasoning #2 [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-11T11:22:00Z [Description] If you have the ingredients on hand this is a less expensive way to go-a must for crab cakes and shrimp. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/56/2/pictzZhR1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/56/2/picbm896z.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/56/2/picT7p0We.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/56/2/picuXuksd.jpg"] [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "2 1/2", "1 1/2", "1 1/2", "3/4", "1/2", "1/2", "1/2", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["dry mustard", "black pepper", "ground nutmeg", "ground cloves", "ground ginger", "paprika", "red pepper flakes", "mace", "cardamom"] [AggregatedRating] 5.0 [ReviewCount] 35.0 [Calories] 217.8 [FatContent] 10.7 [SaturatedFatContent] 3.0 [CholesterolContent] 0.0 [SodiumContent] 24.7 [CarbohydrateContent] 32.9 [FiberContent] 13.7 [SugarContent] 3.9 [ProteinContent] 7.5 [RecipeServings] nan [RecipeYield] 1/4 cup [RecipeInstructions] "Combine well and store in an airtight continer."
[Name] Brandy lace Cookies [AuthorId] 15718 [AuthorName] Steve P. [CookTime] PT6M [PrepTime] PT30M [TotalTime] PT36M [DatePublished] 2001-12-11T11:22:00Z [Description] Make and share this Brandy lace Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Christmas", "< 60 Mins"] [RecipeIngredientQuantities] ["1/4", "1/4", "1/4", "1/2", "1/4", "2", NA] [RecipeIngredientParts] ["sugar", "margarine", "Karo light corn syrup", "dark corn syrup", "flour", "pecans", "walnuts", "brandy", "white chocolate"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 334.5 [FatContent] 16.4 [SaturatedFatContent] 2.4 [CholesterolContent] 0.0 [SodiumContent] 146.6 [CarbohydrateContent] 41.9 [FiberContent] 1.1 [SugarContent] 18.5 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 4-5 dozen cookies [RecipeInstructions] Preheat oven to 350°f. Lightly grease and flour cookie sheets. In small saucepan combine sugar, margarine, and corn syrup. Bring to boil over medium heat. ,stirring constantly. Remove fom heat. Stir in flour, pecans and brandy. Drop 12 evenly spaced half teaspoonfuls of batter onto prepared cookie sheets. Bake 6 minutes or until golden. Cool 1 to 2 minutes until cookies can be lifted but are still warm and pliable; remove with spatula. Curl around handle of a wooden spoon;slide off when crisp. If cookies harden before curling, return to oven to soften. If desired, drizzle with melted chocolate. If time is limited, curling of the cookies is optional.
[Name] Pumpkin Knot Rolls [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT20M [PrepTime] PT2H [TotalTime] PT2H20M [DatePublished] 2001-12-11T11:22:00Z [Description] These delicately-flavoured rolls add a festive touch to any table, and are surprisingly easy to make! [Images] character(0) [RecipeCategory] Breads [Keywords] ["Grains", "Healthy", "Potluck", "Winter", "Christmas", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/3", "1/2", "1", "3", "1 1/2", "5 1/2 - 6", "1", NA] [RecipeIngredientParts] ["active dry yeast", "milk", "butter", "margarine", "sugar", "pumpkin", "canned pumpkin", "eggs", "salt", "all-purpose flour", "water", "sesame seeds", "poppy seed"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1940.1 [FatContent] 46.3 [SaturatedFatContent] 25.1 [CholesterolContent] 415.6 [SodiumContent] 2137.7 [CarbohydrateContent] 325.1 [FiberContent] 11.1 [SugarContent] 52.3 [ProteinContent] 52.6 [RecipeServings] nan [RecipeYield] 2 dozen rolls [RecipeInstructions] In a mixing bowl, dissolve yeast in warm milk. Add the butter, sugar, pumpkin, 2 eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into 12 balls. Roll each ball into a 10-inch rope; tie into a knot and tuck ends under, place 2 inches apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. In a small bowl, beat water and remaining egg. Brush over rolls. Sprinkle with sesame or poppy seeds if desired. Bake at 350 for 15-17 minutes or until golden brown. Remove from pans to wire racks.
[Name] Crab meat with Eggs [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] PT7M [PrepTime] PT5M [TotalTime] PT12M [DatePublished] 2001-12-11T11:22:00Z [Description] I tried this dish at a friend's place recently. It tasted very nice and I couldn't resist not asking her for the recipe. I hope I remember the recipe correctly. Haven't try cooking it myself though. Pls let me know how it turns out. [Images] character(0) [RecipeCategory] Crab [Keywords] ["Chinese", "Asian", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "4", "1/2", "1/2", "1", NA, "1/2", NA] [RecipeIngredientParts] ["eggs", "scallion", "black pepper", "rice wine", "salt", "water", "coriander leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 79.3 [FatContent] 5.0 [SaturatedFatContent] 1.6 [CholesterolContent] 211.5 [SodiumContent] 70.9 [CarbohydrateContent] 0.8 [FiberContent] 0.1 [SugarContent] 0.4 [ProteinContent] 6.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Add the crab meat, scallion, black pepper, rice wine and salt to the beaten eggs. Stir until thoroughly mixed. Heat the water in a saucepan on medium heat. Add the egg mixture slowly into the saucepan, while gently stirring it. Serve when the eggs have partially congealed. Garnish with corriander leaves.
[Name] Garlic and Onion Dip [AuthorId] 23728 [AuthorName] Steve_G [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-11T11:22:00Z [Description] Make and share this Garlic and Onion Dip recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/56/6/VfksalETqGeS88VHaejA_20181116_094928.jpg" [RecipeCategory] < 15 Mins [Keywords] ["No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "2", "1/2", "1/4", "2", "1", NA] [RecipeIngredientParts] ["sour cream", "mayonnaise", "sugar", "onion powder", "dried parsley", "black pepper", "garlic powder", "paprika", "salt"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 63.1 [FatContent] 3.8 [SaturatedFatContent] 2.2 [CholesterolContent] 10.0 [SodiumContent] 17.4 [CarbohydrateContent] 7.0 [FiberContent] 0.4 [SugarContent] 5.0 [ProteinContent] 0.8 [RecipeServings] 12.0 [RecipeYield] 2 cips [RecipeInstructions] Stir sourcream, mayo and sugar in a bowl. Add remaining spices, stir till well combined. Adjust seasoning to taste.
[Name] Tom's Manhattan Clam Chowder [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H5M [PrepTime] PT10M [TotalTime] PT1H15M [DatePublished] 2001-12-11T11:22:00Z [Description] This recipe is posted by request. It's from an Old Bay cookbook and was submitted by Mr. Thomas Stilwell, Utica NY [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/56/7/picdxSrb6.jpg" [RecipeCategory] Chowders [Keywords] ["Lunch/Snacks", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "3", "1/4", "1", "1", "1", "2", "2", "1", "2", "7", "2", "3", NA, "4"] [RecipeIngredientParts] ["olive oil", "garlic cloves", "fresh parsley", "basil", "oregano", "onion", "minced clams", "clams", "tomatoes", "water", "bay leaves", "potatoes"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 134.0 [FatContent] 3.9 [SaturatedFatContent] 0.5 [CholesterolContent] 20.6 [SodiumContent] 89.8 [CarbohydrateContent] 15.6 [FiberContent] 2.3 [SugarContent] 3.4 [ProteinContent] 9.8 [RecipeServings] nan [RecipeYield] 18-20 six oz servings [RecipeInstructions] In a large dutch oven over medium heat, add olive oil, garlic, parsley, basil, oregano and onion. Cook until garlic is light brown. Add minced and chopped clams with juice from cans and bottle of clam juice. Add tomatoes, water, bay leaves, Old Bay Seasoning, salt and pepper. Turn heat to low and continue cooking for 35 minutes. Add potatoes and continue to cook for 30 minutes. Serve hot.
[Name] Roast pepper dip [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-12-11T11:22:00Z [Description] Make and share this Roast pepper dip recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Spicy", "< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["200", "200", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["green chilies", "sour cream", "mayonnaise", "lemon juice", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 189.5 [FatContent] 15.5 [SaturatedFatContent] 8.9 [CholesterolContent] 39.9 [SodiumContent] 979.0 [CarbohydrateContent] 11.8 [FiberContent] 1.9 [SugarContent] 6.2 [ProteinContent] 3.6 [RecipeServings] nan [RecipeYield] 3 cups of dip [RecipeInstructions] Mix all the ingredients in a blender. Refrigirate overnight. Serve with crackers or chips.
[Name] Crispy Steak [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-12-11T11:22:00Z [Description] This is a dish that is served at a local restaurant. It is usually served with plum sauce. At the moment I cannot find my plum sauce recipe because I have so many and it takes a while to sort through. All in all, a fantastic Chinese-style dish. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Meat", "Chinese", "Asian", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "1", "1/2"] [RecipeIngredientParts] ["eggs", "salt", "cornflour", "beef"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1019.6 [FatContent] 94.5 [SaturatedFatContent] 38.5 [CholesterolContent] 309.8 [SodiumContent] 395.6 [CarbohydrateContent] 22.8 [FiberContent] 2.1 [SugarContent] 0.4 [ProteinContent] 18.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Make the eggs, cornflour and salt into a batter. Coat the strips of beef in this batter. Turn the wok onto high heat and fry the beef for 2 minutes. Serve with plum sauce or sweet and sour sauce or any sauce you desire.
[Name] Hello Dolly Cookie Bars [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-12-11T11:22:00Z [Description] Make and share this Hello Dolly Cookie Bars 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/15/57/0/picEGSat3.jpg" [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 60 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["butter", "margarine", "graham cracker crumbs", "coconut", "chocolate chips", "sweetened condensed milk"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 175.8 [FatContent] 11.0 [SaturatedFatContent] 5.8 [CholesterolContent] 10.7 [SodiumContent] 94.9 [CarbohydrateContent] 18.4 [FiberContent] 1.6 [SugarContent] 14.4 [ProteinContent] 3.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 325 degrees Fahrenheit. Melt the butter in an 11 x 7 inch baking pan, making sure the sides of the pan are coated. Layer cracker crumbs, coconut, chocolate chips, chopped nuts and butterscotch chips in that order. Pour sweetened condensed milk over everything. Bake for 30 minutes or until light golden brown. Loosen from the pan; cool and cut into squares.
[Name] Steamed Tofu With Minced Pork [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-12-11T11:22:00Z [Description] Make and share this Steamed Tofu With Minced Pork recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Soy/Tofu", "Beans", "Meat", "Chinese", "Asian", "< 30 Mins", "Steam", "Easy"] [RecipeIngredientQuantities] ["150", "2", "1", "2", "1", "1/4", "1/4", "1/2", "1", "1/2", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["tofu", "shiitake mushrooms", "cooking wine", "sherry wine", "salt", "pepper", "cornflour", "oyster sauce", "cornflour", "pepper", "salt", "water", "cooking wine", "sherry wine"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 136.3 [FatContent] 4.4 [SaturatedFatContent] 1.5 [CholesterolContent] 44.2 [SodiumContent] 657.9 [CarbohydrateContent] 3.9 [FiberContent] 0.7 [SugarContent] 0.6 [ProteinContent] 16.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For the beancurds ---------------. Mixed minced pork, some corrianders, mushrooms and cooking wine, salt, pepper, corn flour together. Fill the hole on each beancurd with the mixture. Put the beancurds into the steamer to steam for 15 minutes. For the gravy --------------------. Boil 1/2 cup of water in a small saucepan. Add oyster sauce, corn flour, pepper and salt to the boiling water and stir well. Turn off the gas and add 1 tbsp of cooking wine or sherry and the remaining corriander to the gravy and stir well. Sprinkle the gravy over the steamed beancurds and serve.
[Name] Grilled Artichokes [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2001-12-11T11:22:00Z [Description] Make and share this Grilled Artichokes recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Greek", "European", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "12", "1/2", NA, NA] [RecipeIngredientParts] ["lemons", "extra virgin olive oil", "coarse salt", "black pepper"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 384.8 [FatContent] 27.6 [SaturatedFatContent] 3.9 [CholesterolContent] 0.0 [SodiumContent] 272.9 [CarbohydrateContent] 36.0 [FiberContent] 18.1 [SugarContent] 0.0 [ProteinContent] 10.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Place about 1 1/2 quarts cold water in a bowl and squeeze the juice from the lemons into it; set the lemon quarters aside.", "One at a time, cut off the stem of each artichoke, leaving only about 1 inch.", "Snap off the bottom three rows of leaves, rubbing the cut surfaces frequently with the lemon quarters, and cut off the tip of the artichoke.", "Halve the artichoke lengthwise and rub generously with the lemon quarters.", "Using a grapefruit spoon, remove the hairy chokes from the center of the artichoke.", "As you work, place the prepared artichokes in the lemon water.", "Prepare the grill.", "Drain the artichokes and dry with paper towels.", "Place them cut side down on a work surface and flatten with yout hands.", "Brush generously on both sides with oil.", "Thread 3 artichoke halves each onto 8 soaked bamboo or metal skewers.", "Grill 3 to 4 inches from the fire, turning once, for 4 minutes per side, or until thoroughly softened.", "Sprinkle with salt and pepper to taste and serve warm or at room temperature." ]
[Name] Italian Stuffed Mushrooms [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-12-11T11:22:00Z [Description] Make and share this Italian Stuffed Mushrooms recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "Winter", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["24", "2", "1/4", "1", "1/4", "1", "1/2", "1/4", "1/4", "3", "3", "1", "1", "1", "1", "1", "1/2", "1/2", "1/4", "1/2", "1", "1"] [RecipeIngredientParts] ["button mushrooms", "olive oil", "scallions", "onion", "garlic", "green pepper", "fresh parsley", "sea salt", "black pepper", "parmigiano-reggiano cheese", "capers", "water", "dried basil", "dried parsley", "oregano", "dried thyme", "instant minced garlic", "black pepper", "dried sage"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 83.3 [FatContent] 6.2 [SaturatedFatContent] 1.4 [CholesterolContent] 33.3 [SodiumContent] 378.0 [CarbohydrateContent] 4.4 [FiberContent] 1.2 [SugarContent] 1.6 [ProteinContent] 4.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Wash, dry and stem mushrooms. Mince stems. Heat olive oil in skillet; add mushroom stems, scallions or onion, garlic and green pepper. Saute, stirring for 5 minutes. Mix in parsley, salt, pepper, Italian seasoning, cheese, capers and bread crumbs. Remove from heat. Beat egg yolk with 1 teapsoon water and add to stuffing, mixing well. Stuff mushrooms, place on oiled baking sheet and bake in a preheated 375-degree oven for 15 minutes. --------Italianseasoning-------------. Blend ingredients thoroughly, store in airtight container.
[Name] Porcupine Meatballs [AuthorId] 154044 [AuthorName] UnknownChef86 [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-12-11T11:22:00Z [Description] When my husband and I first met, his great aunt had made these for us on a visit. These were so wonderful I asked her for the recipe. She is of Swedish descent and a wonderful cook. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Vegetable", "Meat", "Swedish", "Scandinavian", "European", "Potluck", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1 1/2", "1/2", "3/4", NA, NA, "1", "1"] [RecipeIngredientParts] ["lean ground beef", "egg", "salt", "applesauce", "rice", "celery", "onion", "water"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 411.7 [FatContent] 16.4 [SaturatedFatContent] 6.5 [CholesterolContent] 129.3 [SodiumContent] 892.1 [CarbohydrateContent] 30.3 [FiberContent] 1.2 [SugarContent] 4.0 [ProteinContent] 33.7 [RecipeServings] nan [RecipeYield] 1 nine x thirteen pan size [RecipeInstructions] Combine first 5 ingredients together in mixing bowl, mix well. Form meat mixture into walnut size balls. Place meatballs in greased 9 X 13 pan. Cut up celery and onion over the top of the meatballs. Combine soup and water and pour over all. Bake at 350 for 1 hour.
[Name] West Lake Beef Soup [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-12-11T11:22:00Z [Description] Make and share this West Lake Beef Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Chinese", "Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["225", "4", "2", "2", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["filet of beef", "cornflour", "cornflour", "sugar", "rice wine", "soy sauce", "black pepper", "scallion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 44.3 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 372.5 [CarbohydrateContent] 7.0 [FiberContent] 0.8 [SugarContent] 1.7 [ProteinContent] 3.6 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Marinate beef with corn flour, sugar, rice wine and soy sauce for 15 minutes. Bring the stock to boil. Add in the beef. Add in cornstarch solution when stock starts to boil again. Slowly add in the beaten egg whites while gently stirring the soup. Sprinkle a dash of black pepper and the chopped scallion to the soup. Remove the soup for serving.
[Name] Almond Breakfast Round [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT35M [PrepTime] PT24H [TotalTime] PT24H35M [DatePublished] 2001-12-11T11:22:00Z [Description] Prepare and shape the dough the night before- when you awake, pop it in the oven for a wonderful morning treat! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/57/6/2XHtUQ8LQ76ukCA8lmXn-_SKS4832.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/57/6/LkM0JGMiShi0DRgSR78p-_SKS4828.jpg"] [RecipeCategory] Breads [Keywords] ["Breakfast", "Grains", "Kid Friendly", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["1", "1/3", "2 1/2", "1", "1/4", "1/2", "1/2", "1/2", "2", "1/2", "1/2", "1/2", "3", "2", "1/2", "2", NA, NA] [RecipeIngredientParts] ["active dry yeast", "water", "all-purpose flour", "whole wheat flour", "brown sugar", "salt", "ground cardamom", "nutmeg", "butter", "eggs", "milk", "brown sugar", "granulated sugar", "ground cardamom", "allspice", "butter", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 296.3 [FatContent] 13.3 [SaturatedFatContent] 6.8 [CholesterolContent] 62.1 [SodiumContent] 186.3 [CarbohydrateContent] 38.7 [FiberContent] 2.6 [SugarContent] 10.2 [ProteinContent] 6.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a small mixing bowl soften yeast in warm water; set aside. In a large mixing bowl stir together all-purpose flour, whole wheat flour, the 1/4 cup brown sugar, salt, and the 1/2 teaspoon cardamom or nutmeg. Cut in the cold butter until mixture resembles fine crumbs. Stir in the softened yeast, eggs, milk, and almond extract until combined. Cover and refrigerate for 1 to 2 hours or until dough is easy to handle. For filling, stir together ground almonds, the 3 tablespoons brown sugar, granulated sugar, and 1/2 teaspoon cardamom or allspice; set aside. Turn dough out onto a lightly floured surface; divide into 3 portions. Shape each portion into a ball. Cover and let rest for 10 minutes. Gently roll out each portion of dough to a 10-inch circle. Place 1 circle on a 12-inch pizza pan or a large baking sheet lined with greased foil. Brush with half of the melted butter; sprinkle with half of the filling. Cover with another circle of dough. Brush with remaining butter; sprinkle with remaining filling. Top with the last dough circle. With kitchen shears or a sharp knife, cut the stack of dough into 12 wedges, cutting to within 1 inch of the center. Carefully lift each wedge and turn over twice to create a twist in each piece. Cover with plastic wrap and chill for at least 2 hours or up to 24 hours before baking. Let stand at room temperature for 20 minutes before baking. If desired, brush with milk; sprinkle with coarse sugar. Bake in a 350 degree F. oven for 30 to 35 minutes or until bread sounds hollow when lightly tapped. Cool slightly on foil on a wire rack. Serve warm. To serve, transfer bread to a serving platter; cut into wedges.
[Name] Oatmeal Cranberry Cookies [AuthorId] 21615 [AuthorName] cookieswap [CookTime] PT11M [PrepTime] PT5M [TotalTime] PT16M [DatePublished] 2001-12-11T11:22:00Z [Description] Make and share this Oatmeal Cranberry Cookies recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/57/7/picXgXvQp.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Kid Friendly", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1/2", "3/4", "2", "3/4", "1/2", "3/4", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "ground cinnamon", "ground nutmeg", "baking soda", "salt", "craisins", "rolled oats", "brown sugar", "white sugar", "butter", "margarine", "egg", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 153.4 [FatContent] 6.5 [SaturatedFatContent] 3.8 [CholesterolContent] 24.1 [SodiumContent] 147.9 [CarbohydrateContent] 22.6 [FiberContent] 1.1 [SugarContent] 13.4 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 24 cookies [RecipeInstructions] ["Preheat oven to 350°F (175°C].", "Line cookie sheets with parchment paper.", "Mix all dry ingredients into large mixing bowl.", "Use your hands to thoroughly mix.", "Mix in butter, egg and vanilla.", "Mix until completely blended, you will need to use your hands.", "Shape into balls the size of walnuts.", "Place on a parchment lined cookie sheets 2 inches apart.", "Bake for 11 to 13 minutes in preheated oven, or until edges are lightly browned.", "Cool 5 minutes on cookie sheet.", "Transfer cookies to wire racks to finish cooling." ]
[Name] Erin's Meatloaf "Muffins" [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-12-11T11:22:00Z [Description] Make and share this Erin's Meatloaf "Muffins" recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/57/8/picRFUEyf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/57/8/pic2S5pT6.jpg"] [RecipeCategory] Meat [Keywords] ["High Protein", "Kid Friendly", "High In...", "Winter", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", NA] [RecipeIngredientParts] ["ground beef", "egg", "barbecue sauce"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 329.3 [FatContent] 18.9 [SaturatedFatContent] 7.2 [CholesterolContent] 123.6 [SodiumContent] 582.9 [CarbohydrateContent] 13.0 [FiberContent] 0.9 [SugarContent] 1.1 [ProteinContent] 24.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix the first 4 ingredients with your hands. Evenly distribute into cups of a muffin tin, I used a jumbo tin, so I got 4\"muffins\". Pour barbeque sauce on top of each. Bake at 350F for 15-20 minutes. Serve with mashed potatoes or mac and cheese.
[Name] M & M [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-11T11:22:00Z [Description] This is not the lolly(I wish I knew how to make the lolly) but, this is the drink. Very sweet tasting. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["15", "15"] [RecipeIngredientParts] ["Kahlua", "Amaretto"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 53.6 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.4 [CarbohydrateContent] 5.6 [FiberContent] 0.0 [SugarContent] 5.6 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Layer in a shot glass. Down the hatch.
[Name] Grilled Moroccan Chicken [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT7M [PrepTime] PT35M [TotalTime] PT42M [DatePublished] 2001-12-11T11:22:00Z [Description] Make and share this Grilled Moroccan Chicken recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/58/0/dyOtVKSBSGSpv7gPGy01_IMG_2605%20grilled%20moroccan%20chicken.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/58/0/ulQiCK93RSmHcQz8Byet_34031377944.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/58/0/jXEzLONMRwCHthl5KAq3_IMG_2544%20grilled%20moroccan%20chicken.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/58/0/pictowy5y.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/58/0/picgjzXV5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/58/0/4t7pxihuThemCvcy4MDY_Grilled%20Moroccan%20Chicken.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/58/0/01465956191.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/58/0/COQmbc0GSAiqLuWUe7ol_IMG_2571%20grilled%20moroccan%20chicken.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/58/0/picU79FJX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/58/0/piclrlSdF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/58/0/pic7Jv7CP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/58/0/picgxualN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/58/0/picvR7JSs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/58/0/pic1ir3pt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/58/0/picA9j9ML.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/58/0/picFHGqhq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/58/0/picpbEzw6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/58/0/picjH8k9e.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/58/0/picWyazUB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/58/0/pic3pBpKJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/58/0/pic2Mwn76.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/58/0/picrtaud3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/58/0/picLuFMnD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/58/0/picwpJwD6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/58/0/piczKRpdo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/58/0/picsMyQS1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/58/0/piciOcCnT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/58/0/picFAxL9P.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/58/0/picFarugm.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Moroccan", "African", "Very Low Carbs", "High Protein", "Kosher", "Free Of...", "High In...", "Potluck", "Spicy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/4", "1/4", "1", "2", "2", "1", "1/4", "1/4", "4"] [RecipeIngredientParts] ["extra virgin olive oil", "scallion", "parsley", "fresh cilantro", "garlic", "paprika", "ground cumin", "salt", "turmeric", "cayenne pepper", "boneless skinless chicken breasts"] [AggregatedRating] 5.0 [ReviewCount] 282.0 [Calories] 387.9 [FatContent] 30.5 [SaturatedFatContent] 4.5 [CholesterolContent] 75.5 [SodiumContent] 725.3 [CarbohydrateContent] 2.7 [FiberContent] 0.9 [SugarContent] 0.4 [ProteinContent] 25.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine oil, scallions, parsley, cilantro, garlic, paprika, cumin, salt, turmeric and cayenne pepper in the container of a food processor. Process until smooth. Rub the mixture on both sides of the chicken breasts and let stand 30 minutes. Preheat the grill to medium hot. Grill chicken breasts 5-7 minutes on each side, or until done.
[Name] Salvage Rice [AuthorId] 1634 [AuthorName] Bill Hilbrich [CookTime] PT25M [PrepTime] PT2M [TotalTime] PT27M [DatePublished] 2001-12-11T11:22:00Z [Description] OK ... we all have them, and now we can salvage those little foil packages of Soup Base that fell out on to the counter the last time we made Ramen Noodles. Cooking is a Creative Sport. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["White Rice", "Rice", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/3", "2/3", "1", "1"] [RecipeIngredientParts] ["white rice", "chicken broth", "olive oil"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 373.0 [FatContent] 14.8 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 515.9 [CarbohydrateContent] 50.9 [FiberContent] 1.7 [SugarContent] 0.5 [ProteinContent] 7.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Heat the oil OR butter in a small sauce pan that has a tight fitting lid. Add the soup base and rice and stir until the powder has melted into the oil and the rice grains are completely covered. Add the chicken broth (or another liquid of your choice] and cover the pan with a tight fitting lid. Reduce heat to the lowest setting and simmer for 15 minutes. Turn off the heat DO NOT PEEK, and let sit for another 10 minutes. Serves One.
[Name] Briami [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-12-11T11:22:00Z [Description] A healthy mix of vegetables baked to perfection! Enjoy this with a good, crusty bread to soak up all the pan juices! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["5 -6", "3 -4", "2", "1", "3 -4", "1", "2", "1/2", "1", NA] [RecipeIngredientParts] ["zucchini", "potatoes", "eggplants", "stewed tomatoes", "garlic", "onion", "bay leaves", "olive oil", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 262.4 [FatContent] 14.3 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 148.6 [CarbohydrateContent] 32.4 [FiberContent] 8.6 [SugarContent] 9.8 [ProteinContent] 5.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Arrange all ingredients in baking pan; mix well. Bake for one hour at moderate heat, about 375-degrees. Add small amounts of water as necessary to prevent overcooking. Allow to cool slightly before eating. Serve with oil and pan juices (fresh bread comes in really good here to soak it all up!].
[Name] Crispy Coated Garlic Chicken [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H30M [PrepTime] PT8H [TotalTime] PT9H30M [DatePublished] 2001-12-11T11:22:00Z [Description] Very delicious and garlicky! Share this with someone you love, or at least someone who loves you enough to bear all that garlic! [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Kosher", "Potluck", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["2", "1", "8", "2", "2", NA, NA, NA] [RecipeIngredientParts] ["chicken", "olive oil", "garlic", "garlic powder", "salt", "pepper", "paprika"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1251.7 [FatContent] 95.4 [SaturatedFatContent] 23.3 [CholesterolContent] 340.2 [SodiumContent] 370.6 [CarbohydrateContent] 8.8 [FiberContent] 0.5 [SugarContent] 0.8 [ProteinContent] 85.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place chicken in a large, shallow container. Combine oil and garlic, pour over chicken, tossing to coat. Cover and marinate 8 hours or overnight. Preheat oven to 350 degrees F. Line a large, shallow roasting pan with foil, grease well with a thin layer of olive oil. Combine crumbs, garlic powder, salt, pepper and paprika in a shallow bowl. Dredge chicken in crumb mixture and place in prepared pan. Bake uncovered for 1 ½ hours, or until done.
[Name] Thai Mango with Sticky Rice (Mamuang Kao Nieo) [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] PT40M [PrepTime] PT40M [TotalTime] PT1H20M [DatePublished] 2001-12-11T11:22:00Z [Description] Make and share this Thai Mango with Sticky Rice (Mamuang Kao Nieo) 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/15/58/4/7D3rju3sSliUxne03rmf_IMG_9785.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/58/4/yMgIqkJDSviZTOzKR6Eu_IMG_9775.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/58/4/qKxzk9pBRziZlVrkzsXR_IMG_9788.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/58/4/picwHBbBo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/58/4/picAM2Zes.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/58/4/pic5zZhB0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/58/4/picOKpVLy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/58/4/picxz7fQE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/58/4/picLfbanG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/58/4/picFiiZ6x.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/58/4/picGaczhL.jpg"] [RecipeCategory] Dessert [Keywords] ["Thai", "Asian", "Low Protein", "Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "6", "1", "5", "1/2", "3"] [RecipeIngredientParts] ["glutinous rice", "coconut cream", "coconut milk", "sugar", "salt", "sweet mangoes"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 677.3 [FatContent] 17.8 [SaturatedFatContent] 15.2 [CholesterolContent] 0.0 [SodiumContent] 315.4 [CarbohydrateContent] 126.2 [FiberContent] 6.0 [SugarContent] 64.2 [ProteinContent] 8.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] To make the sticky rice, refer to my sticky rice recipe, which I have also posted. Season the coconut cream with some salt and refrigerate it. Dissolve sugar and salt in coconut milk. Mix and stir the coconut milk with the warm sticky rice and let it stands for 30 mins. To serve, place some mango strips over a large scoop of sticky rice mixture and add some coconut cream over the top.
[Name] Tomato, Lemon, Green Olive & Onion Salad [AuthorId] 13063 [AuthorName] skat5762 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-12-11T11:22:00Z [Description] Another simple, light salad that works equally as an appetizer or a side dish. Welcome the flavors of summer! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/58/5/picxdSV98.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/58/5/picpjZLOf.jpg"] [RecipeCategory] Greek [Keywords] ["European", "Low Protein", "Low Cholesterol", "Potluck", "< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", NA, "1", "1", "12", "2"] [RecipeIngredientParts] ["tomatoes", "onion", "sugar", "salt", "cayenne pepper", "lemon", "green olives", "extra virgin olive oil"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 108.8 [FatContent] 8.3 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 133.7 [CarbohydrateContent] 9.0 [FiberContent] 2.6 [SugarContent] 4.8 [ProteinContent] 1.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Layer the sliced tomatoes with the onions, sprinkling with sugar, salt and cayenne pepper as you do. Grate the lemon zest (or use a lemon zester] and scatter over the tomatoes and onions, then squeeze the juice over the top. Garnish with the olives and drizzle with the olive oil. Chill until ready to serve.
[Name] Pine Nut Crusted Chicken with Garlic and White Wine [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT2H25M [PrepTime] PT15M [TotalTime] PT2H40M [DatePublished] 2001-12-11T11:22:00Z [Description] Make and share this Pine Nut Crusted Chicken with Garlic and White Wine recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Kosher", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/3", "4", "2 1/2", "1/2", "1/2", "1", "1/2", "4", "1"] [RecipeIngredientParts] ["white wine", "garlic", "salt", "dried savory", "thyme", "dried rosemary", "chicken", "pine nuts", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 909.4 [FatContent] 61.8 [SaturatedFatContent] 13.5 [CholesterolContent] 207.0 [SodiumContent] 1750.7 [CarbohydrateContent] 16.9 [FiberContent] 2.0 [SugarContent] 2.7 [ProteinContent] 57.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine wine, garlic, 2 teaspoons salt, savory and rosemary in a small bowl. Place half the marinade in a heavy duty plastic zip lock bag. Cover and refrigerate the remaining marinade until ready to bake the chicken. Add the chicken to the bag, tossing to coat. Refrigerate 8 hours or overnight. Preheat oven to 350 degrees F. Combine breadcrumbs, pine nuts, paprika and remaining ½ teaspoon of salt. Roll chicken in the breadcrumb mixture. Throw out the marinade the chicken was sitting in. Place the chicken on a lightly greased baking pan, or on a pan covered in parchment paper. Drizzle with olive oil. Bake the chicken, covered, for 45 minutes. Uncover and pour reserved marinade over chicken. Bake, uncovered, for 1 hour or until chicken is done and golden brown.
[Name] Pepperoni Pizza Dip [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-12-11T11:22:00Z [Description] A great tasting pizza dip served warm. You can make this a head of time and bake it just before you need it. You can also freeze it before baking for last minute guests. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/58/7/picFHRbnM.jpg" [RecipeCategory] Cheese [Keywords] ["< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1/8", "1/8", "1/8", "1/2", "3/4", "10", "1/4", "1/2", NA] [RecipeIngredientParts] ["cream cheese", "sour cream", "dried oregano", "garlic powder", "cayenne pepper", "green pepper", "green onion", "mozzarella cheese"] [AggregatedRating] 5.0 [ReviewCount] 34.0 [Calories] 170.2 [FatContent] 15.4 [SaturatedFatContent] 8.5 [CholesterolContent] 47.3 [SodiumContent] 217.9 [CarbohydrateContent] 3.9 [FiberContent] 0.6 [SugarContent] 2.1 [ProteinContent] 4.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine first 5 ingredients. Spread into a 9 inch pie plate or oven safe serving platter. Cover with pizza sauce. Top with green pepper, pepperoni, and onions. Bake in 350 degree oven for 10 minutes. Sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted. Serve with bread rounds or bread sticks.
[Name] Holiday Bakery Tray Cookies [AuthorId] 15718 [AuthorName] Steve P. [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2001-12-11T11:22:00Z [Description] Basic recipe for the gourmet bakery tray cookies you see wrapped in colored cellophane in bakeries at holiday time [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/58/8/picPNVs6K.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Christmas", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "3/4", "1", "1", "1", "2 - 2 1/4", "8"] [RecipeIngredientParts] ["sweet butter", "granulated sugar", "vanilla extract", "flour"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 930.0 [FatContent] 48.4 [SaturatedFatContent] 29.8 [CholesterolContent] 191.9 [SodiumContent] 10.9 [CarbohydrateContent] 114.2 [FiberContent] 2.2 [SugarContent] 50.6 [ProteinContent] 10.0 [RecipeServings] nan [RecipeYield] 3-4 dozen cookies [RecipeInstructions] Preheat oven to 350°F. Cream softened butter. Mix in sugar thoroughly. Beat in egg yolk, and extracts until light and fluffy. Stir in flour by hand, 1 cup at a time, making a soft dough. Press cookies out following directions for your cookie press. Suggestions are \"Fingers\", \"S-swirls\", \"Stars\", and \"Shells\". Bake 8-10 minutes (depending on size] at 350°. Let cool completely on a rack. Optional: Melt 8 squares of semisweet chocolate over hot (not boiling] water. When melted, remove from flame but leave it over the hot water. Dip each cookie in hot chocolate, resting it on a long tined fork. It can be half dipped or bottom dipped or however you choose. Let set upside down on rack or waxed paper. It helps set the chocolate if you place the dipped cookies in the refrigerator for 15 minutes. The chocolate should remain solid at room temperature, but a hot summer day could make it soft enough to give anyone sticky fingers. In that case store in the refrigerator. While chocolate is still warm you can dip the edge in coconut or ice cream sprinkles (jimmies] The finger shapes can also be spread with raspberry or apricot Jam and sandwiched together. This produces the fancy cookies seen on Bakery trays. Notes: The dough can also be chilled for several hours and then rolled out to make cut out cookies. For a different flavor leave out the almond extract and substitute 2 teaspoons of orange or lemon extract.
[Name] Homemade Marshmallows [AuthorId] 13301 [AuthorName] Lauren Clark [CookTime] PT24H [PrepTime] PT1H [TotalTime] PT25H [DatePublished] 2001-12-11T11:22:00Z [Description] Make and share this Homemade Marshmallows 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/15/58/9/pickjputF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/58/9/picnTwwsX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/58/9/picJcap33.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/58/9/picS2A9lh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/58/9/picIkd2jC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/58/9/picinAwjS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/58/9/picFscO7A.jpg"] [RecipeCategory] Candy [Keywords] ["Dessert", "Toddler Friendly", "Kid Friendly", "Free Of...", "Winter", "Christmas", "Thanksgiving", "Weeknight"] [RecipeIngredientQuantities] ["2 1/2", "1/2", "1 1/2", "1", "1/4", "1/2", "2", NA] [RecipeIngredientParts] ["unflavored gelatin", "cold water", "granulated sugar", "light corn syrup", "salt", "water", "pure vanilla extract", "confectioners' sugar"] [AggregatedRating] 5.0 [ReviewCount] 42.0 [Calories] 56.5 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 21.0 [CarbohydrateContent] 14.1 [FiberContent] 0.0 [SugarContent] 9.8 [ProteinContent] 0.4 [RecipeServings] nan [RecipeYield] 40 marshmallows [RecipeInstructions] Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let it stand 30 minutes. Combine granulated sugar, corn syrup, salt, and 1/2 cup of water in a small heavy saucepan; place over low heat and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals. Clip on candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244° (firm ball stage]. Immediately remove pan from heat. With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate. Generously dust an 8x12 inch glass baking pan with confectioners' sugar. Pour marshmallow mixture into pan. Dust with confectioners' sugar; let stand over night uncovered, to dry out.
[Name] Undertow [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-11T11:22:00Z [Description] This has an interesting flavour for a drink. Very interesting but, not everyone will like it. Very sweet if you drink too many but, very yummy if you only have a few. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["15", "15"] [RecipeIngredientParts] "blue curacao" [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] 1.0 [RecipeYield] nan [RecipeInstructions] Layer the raspberry schnapps first and then the blue curacao. 1,2,3 down.
[Name] Tuna Noodle Salad [AuthorId] 22920 [AuthorName] Leona [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-12-11T11:22:00Z [Description] This salad is great as a side dish or by itself! Great for picnics and special occasions as well. This dish is so simple yet so good. This has to be one of my favorites! I estimated on the amount of seasonings and miracle whip i usually just add it to taste. So make sure you taste it before chilling and add more if you would like! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Tuna", "Cheese", "Kid Friendly", "Potluck", "< 30 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "4", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["tuna", "sweet onion", "elbow macaroni", "Miracle Whip", "season salt", "garlic powder", "celery", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 283.7 [FatContent] 2.0 [SaturatedFatContent] 0.5 [CholesterolContent] 8.1 [SodiumContent] 56.2 [CarbohydrateContent] 51.9 [FiberContent] 3.2 [SugarContent] 4.7 [ProteinContent] 13.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Prepare noodles to box directions. Drain and let cool. Drain Tuna and add to noodles. Add onion, celery (optional], and Miracle Whip. Mix well. Add season salt and garlic powder. Mix well. Taste. Add more seasoning or miracle whip to your liking. Arrange salad in a decorative bowl or dish. Level the top. Arrange carrots on top (I usually do a flower shape -- be creative!]. Let chill in fridge for approximately 20 minutes for best results! Sometimes I will add cubed cheese for a change. Either mix in salad or arrange on top with carrots.
[Name] Yummy Meatloaf [AuthorId] 24378 [AuthorName] Branwyn [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-12-11T11:22:00Z [Description] This meatloaf makes up quick and has a delicious taste. The leftovers freeze well when wrapped tightly, and make an excellent hot meatloaf sandwich. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Kid Friendly", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", NA, "1", "1", "1", "10", "1", "1/4", "1/4", "1", "3"] [RecipeIngredientParts] ["lean ground beef", "ground turkey", "ground cumin", "pepper", "chili powder", "egg", "tomato sauce", "evaporated milk", "catsup", "nutmeg", "dry mustard", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 381.4 [FatContent] 18.5 [SaturatedFatContent] 7.7 [CholesterolContent] 136.8 [SodiumContent] 1028.7 [CarbohydrateContent] 17.5 [FiberContent] 1.2 [SugarContent] 6.6 [ProteinContent] 34.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all ingredients in order. Mix until well blended, and place in baking dish. Bake at 350 degrees for 55 minutes. Remove from oven and add topping. Return to oven for 5 minutes.
[Name] Turkey Pilaf [AuthorId] 7798 [AuthorName] Linda [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-12-11T11:22:00Z [Description] Make and share this Turkey Pilaf recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["White Rice", "Rice", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "3/4", "2", "2", "1"] [RecipeIngredientParts] ["butter", "white rice", "water", "turkey meat"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 417.6 [FatContent] 12.9 [SaturatedFatContent] 7.4 [CholesterolContent] 31.5 [SodiumContent] 1657.4 [CarbohydrateContent] 68.4 [FiberContent] 3.2 [SugarContent] 3.8 [ProteinContent] 6.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a skillet over medium high heat, melt butter and add rice, stirring and cooking til golden. Add soup mix, then stir in water. Simmer, covered, for 20 minutes or until water is absorbed and the rice is tender. Add turkey and heat through. Serve, if desired, with coconut, chopped peanuts, raisins or chutney.
[Name] Golden Muffins [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-12-11T11:22:00Z [Description] Make and share this Golden Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Pineapple", "Grains", "Tropical Fruits", "Fruit", "Healthy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/4", "1", "1/4", "1/4", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["crushed pineapple", "all-purpose flour", "sugar", "baking powder", "salt", "ground nutmeg", "egg", "milk", "butter"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 157.7 [FatContent] 5.2 [SaturatedFatContent] 3.1 [CholesterolContent] 30.6 [SodiumContent] 182.9 [CarbohydrateContent] 24.4 [FiberContent] 0.8 [SugarContent] 7.1 [ProteinContent] 3.5 [RecipeServings] nan [RecipeYield] 12 muffins [RecipeInstructions] Drain pineapple well. Sift together flour, sugar, baking powder, salt and nutmeg. Beat together egg and milk; stir in pineapple and orange rind. Blend into dry ingredients, along with melted butter, mixing as little as possible until all particles are just moistened. Spoon into lightly greased muffin pans. Bake in a preheated 400-degree oven 20- 25 minutes until golden. Cool 5 minutes before removing from pan. Serve warm!
[Name] Yummy Grilled Tuna and Cheese Sandwiches [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-12-11T11:23:00Z [Description] Make and share this Yummy Grilled Tuna and Cheese Sandwiches recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/59/5/picNzbzvv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/59/5/picODH5OB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/59/5/picLlibWh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/59/5/pic0Y5JXb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/59/5/picoSrBTc.jpg" ] [RecipeCategory] Lunch/Snacks [Keywords] ["Tuna", "Cheese", "High Protein", "High In...", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["4", "1 1/2", "2", "150"] [RecipeIngredientParts] ["butter", "margarine", "cheese", "solid white tuna"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 1072.2 [FatContent] 60.4 [SaturatedFatContent] 31.0 [CholesterolContent] 164.7 [SodiumContent] 2351.2 [CarbohydrateContent] 60.1 [FiberContent] 2.4 [SugarContent] 4.3 [ProteinContent] 69.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Spread both sides of the bread thinly with butter. Place the cheese on the bread and then the tuna. Grill for 2 minutes on each side or until the bread is golden brown. Serve or refrigerate and eat later (they are still nice cold].
[Name] Broccolied Beef [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] PT15M [PrepTime] PT1H30M [TotalTime] PT1H45M [DatePublished] 2001-12-11T11:23:00Z [Description] This is a Chinese dish that is a good one for the beginner. Remember with a dish like this, feel free to add your favourite spices--that way you can create a dish that has your own personal feel. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "Meat", "Chinese", "Asian", "Weeknight", "Beginner Cook", "Stove Top", "Stir Fry", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["500", "3", "2", "1/2", NA, "1/2", "2"] [RecipeIngredientParts] ["beef", "soy sauce", "white wine", "broccoli", "salt", "water", "rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 576.6 [FatContent] 20.4 [SaturatedFatContent] 8.3 [CholesterolContent] 27.3 [SodiumContent] 788.6 [CarbohydrateContent] 83.3 [FiberContent] 3.5 [SugarContent] 1.6 [ProteinContent] 12.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Start by starting to boil the rice so that once everything is done the rice is cooked. Marinate beef in soy sauce, white wine and salt. Let it marinate for 1 hour if you want you can leave it for longer. Start by starting to boil the rice so that once everything is done the rice is cooked. Place oil in wok and heat to high. Once the wok is very hot quickly stir-fry beef. in it, no more than 3 minutes. Place the beef on a spare plate. Add broccoli to wok, 1/2 cup water and the sugar. Turn burner to medium heat, cover broccoli; cook 6 minutes. Lift the cover of the wok and stir the broccoli fairly often. At the end of 6 minutes, the broccoli should just be cooked through, if it isn't, cook a minute or two more. Add beef back to broccoli, stir everything together. Place the rice on the presentation plate then place the broccolied beef on top.
[Name] Sauerkraut [AuthorId] 24995 [AuthorName] BarbaraK [CookTime] PT30M [PrepTime] PT672H [TotalTime] PT672H30M [DatePublished] 2001-12-11T11:23:00Z [Description] Make and share this Sauerkraut recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["German", "European", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Weeknight", "Canning", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA] [RecipeIngredientParts] ["cabbage", "canning salt", "hot water"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 12.0 [RecipeYield] 6 quarts [RecipeInstructions] Pack shredded cabbage in to 1 quart canning jars. Add 2 teaspoons canning salt (NOT table salt]. Pour boiling water over cabbage to about 1\" from top. Cap loosely and store in a cool dark place for 2 weeks. Boil 1 pint of water and 1 Tablespoon canning salt. Refill jars of cabbage and let sit for an addition 2 weeks. Wipe down jars, refill with water, salt, screw caps on tightly. Put them in a water bath for 30 minutes.
[Name] Salmon Fillets with Sesame Crust [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-12-11T11:23:00Z [Description] Make and share this Salmon Fillets with Sesame Crust recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "High In...", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "2", NA, NA, "2", "1", "1", NA] [RecipeIngredientParts] ["sesame seeds", "salmon fillets", "salt", "black pepper", "oyster sauce", "lime wedge"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 601.4 [FatContent] 33.6 [SaturatedFatContent] 4.9 [CholesterolContent] 165.4 [SodiumContent] 707.0 [CarbohydrateContent] 6.2 [FiberContent] 2.2 [SugarContent] 0.1 [ProteinContent] 66.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Dry-fry sesame seeds in a non stick fry pan over moderate heat until lightly toasted (approx 2-3 minutes]. Pre heat grill/broiler. Cut each salmon fillet in half, and season with the salt and pepper. Brush generously with the oyster sauce and coat with the sesame seeds. Heat oils in a non stick fry pan until hot. Place the salmon in the pan and cook over moderate to high heat until the edges have become firm, about 3 minutes. Cook the salmon on one side only- do not turn it over. Transfer fish to the grill pan (carefully] sesame side up, finish cooking under grill for about 3 minutes.
[Name] Citrus Rum Punch [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-12-11T11:23:00Z [Description] Make and share this Citrus Rum Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["5", "1", "1", "1", "1", "1", "1", "8", NA] [RecipeIngredientParts] ["water", "frozen limeade concentrate", "rum", "carbonated water", "pineapple slices", "maraschino cherries", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 114.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.7 [CarbohydrateContent] 15.1 [FiberContent] 0.2 [SugarContent] 14.3 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] 30 four oz servings [RecipeInstructions] Prepare ice ring in advance. Combine water and all the juice concentrates stir to dissolve and pour into a punch bowl. Stir in the rum. Slowly pour the carbonated water into the mix. Place the ice ring in the punch bowl.
[Name] Grilled Chicken Breasts with Peanut Sauce [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT7M [PrepTime] PT8H [TotalTime] PT8H7M [DatePublished] 2001-12-11T11:23:00Z [Description] This is a big hit with the kids as well as with our adult guests. Goes well with rice, mushrooms and broccoli. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Asian", "Kosher", "Weeknight"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/4", "3", "2", "1", "4"] [RecipeIngredientParts] ["soy sauce", "dry sherry", "garlic", "red pepper flakes", "boneless skinless chicken breasts"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 529.1 [FatContent] 36.9 [SaturatedFatContent] 5.9 [CholesterolContent] 68.4 [SodiumContent] 1159.7 [CarbohydrateContent] 7.0 [FiberContent] 1.2 [SugarContent] 2.3 [ProteinContent] 33.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine oil, soy sauce, peanut butter, sherry, garlic and crushed red pepper flakes in a small bowl, whisking until smooth. Place chicken breasts in a plastic zip lock bag and add peanut mixture, tossing to coat. Refrigerate 8 hours or overnight. Preheat grill to medium hot. Remove the chicken breasts from the marinade; throw away the marinade. Grill chicken breasts 5-7 minutes on each side or until done.
[Name] Blister In The Sun [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-11T11:23:00Z [Description] This has a really nice flavour and is not as strong as a lot of coktails so it's a good drink to start on. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/60/1/picorBOFO.jpg" [RecipeCategory] Beverages [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["15", "15", "15", "30", "30"] [RecipeIngredientParts] ["white rum", "Wild Turkey bourbon", "blue curacao"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 21.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.4 [CarbohydrateContent] 2.4 [FiberContent] 0.0 [SugarContent] 1.9 [ProteinContent] 0.1 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients with ice into a shaker glass. Shake and strain into 3 shot glasses. And down the hatch.
[Name] Cappuccino Flats [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT12M [PrepTime] PT5H [TotalTime] PT5H12M [DatePublished] 2001-12-11T11:23:00Z [Description] Make and share this Cappuccino Flats recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/2", "1", "1", "1", "2", "2", "1", "1/4", "1 1/2", "3"] [RecipeIngredientParts] ["butter", "margarine", "shortening", "sugar", "brown sugar", "instant coffee granules", "water", "egg", "all-purpose flour", "ground cinnamon", "salt", "shortening"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1338.4 [FatContent] 86.4 [SaturatedFatContent] 39.6 [CholesterolContent] 113.9 [SodiumContent] 349.3 [CarbohydrateContent] 144.6 [FiberContent] 8.1 [SugarContent] 86.2 [ProteinContent] 12.9 [RecipeServings] nan [RecipeYield] 4 dozen [RecipeInstructions] In a mixing bowl, cream butter, shortening, and sugars. Dissolve coffee in warm water; add to creamed mixture with egg and melted chocolate. Mix well. Combine flour, cinnamon and salt; gradually add to creamed mixture (dough will be sticky]. Shape into two 6-1/2-inch rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm. Unwrap and cut into 1/4-inch slices. Place 2-inches apart on ungreased baking sheets. Bake at 350 F. for 10-12 minutes or until firm. Remove to wire racks to cool. In a small saucepan over low heat, melt chocolate chips and shortening. Dip each cookie halfway; shake off excess. Place on waxed paper to harden.
[Name] Kid's Chili [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-12-11T11:23:00Z [Description] This recipe was developed by the creator while trying to find a chili that her kids would eat. All her family loves it! It is both thick and just a little bit sweet tasting, but not too much. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Winter", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "1", "1", "1", "2", "2", "1"] [RecipeIngredientParts] ["lean ground beef", "yellow onion", "salt", "pepper", "garlic powder", "chili bean", "dark red kidney beans", "DelMonte stewed tomatoes", "brown sugar"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 1778.7 [FatContent] 90.9 [SaturatedFatContent] 36.9 [CholesterolContent] 589.7 [SodiumContent] 2940.4 [CarbohydrateContent] 45.0 [FiberContent] 3.3 [SugarContent] 33.6 [ProteinContent] 183.9 [RecipeServings] nan [RecipeYield] 1 large stock pot full [RecipeInstructions] Brown ground beef and onion in large skillet. Drain off grease and add salt, pepper, and garlic powder and fry until beef is done. Transfer to stock pot or large kettle and add remaining ingredients. Cook over medium low heat for 30-50 minutes or longer if desired. Note: this is an adopted recipe. It needs a bit of tweaking.
[Name] Margaret's Milder Tasting Sauerkraut [AuthorId] 19392 [AuthorName] Pioneer [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-12-11T11:23:00Z [Description] This recipe is from the archives of Pioneer Lodge, a seniors residence. This is a great way to serve sauerkraut if you are not fond of the usual sharpness [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["German", "European", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", NA] [RecipeIngredientParts] ["sauerkraut", "potato", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 74.1 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 754.2 [CarbohydrateContent] 16.9 [FiberContent] 4.4 [SugarContent] 3.6 [ProteinContent] 2.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] "Mix all the ingredients, cover and steam until the potatoe is cooked."
[Name] Taffy Water [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-11T11:23:00Z [Description] Make and share this Taffy Water recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["15", "15", "30"] [RecipeIngredientParts] "vodka" [AggregatedRating] nan [ReviewCount] nan [Calories] 32.8 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.1 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients into a shaker cup with ice. Shake and strain into 2 shot glasses.
[Name] Christmas Cheese Ball [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-12-11T11:23:00Z [Description] Make and share this Christmas Cheese Ball 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/15/60/6/picAUR9OK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/60/6/picCuO029.jpg"] [RecipeCategory] Cheese [Keywords] ["Very Low Carbs", "High In...", "Christmas", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "2", "1", NA, NA] [RecipeIngredientParts] ["cream cheese", "sharp cheddar cheese", "onion", "pimiento", "green pepper", "Worcestershire sauce", "lemon juice", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 1252.8 [FatContent] 116.5 [SaturatedFatContent] 73.7 [CholesterolContent] 368.1 [SodiumContent] 1429.0 [CarbohydrateContent] 9.1 [FiberContent] 0.1 [SugarContent] 1.8 [ProteinContent] 45.3 [RecipeServings] nan [RecipeYield] 2 Balls [RecipeInstructions] Combine the first seven ingredients in a bowl and mix well. Shape into 2 balls. Roll in the pecans. Cover and chill. Remove from refrigerator 15 minutes before serving. Serve with crackers.
[Name] Thai Red Rubies [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] PT10M [PrepTime] PT45M [TotalTime] PT55M [DatePublished] 2001-12-11T11:23:00Z [Description] This is a famous Thai dessert made from water chestnuts. The preparation time includes refrigeration time. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/60/7/picFzxppu.jpg" [RecipeCategory] Dessert [Keywords] ["Thai", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "30", "3", "3/4", "2 1/2", NA] [RecipeIngredientParts] ["water", "sugar", "water chestnuts", "tapioca flour", "coconut milk", "rose essence"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 716.3 [FatContent] 40.3 [SaturatedFatContent] 35.6 [CholesterolContent] 0.0 [SodiumContent] 40.1 [CarbohydrateContent] 93.5 [FiberContent] 2.7 [SugarContent] 70.8 [ProteinContent] 5.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["For sugar syrup ---------------.", "Dissolve sugar in water by bringing it to a boil.", "This takes about 1 minute.", "Then remove and chill in the fridge.", "For the water chestnuts -------.", "Peel the skin from the water chestnuts.", "Diced them into small cubes about 3 to 5 by 3 to 5mm. Mix the diced water chestnuts with red food colouring.", "(Not too big or too small] Add the diced water chestnuts into a plastic bag of tapioca flour and shake well to cover them with flour.", "Pour the water chestnuts from the bag into a sieve.", "Sieve away the excess flour.", "Boil water in a saucepan.", "Pour the water chestnuts into the boiling water and simmer for just 2 minute.", "Remove and drain the water chestnuts.", "Allow it to cool in iced water.", "For serving --------------------.", "Combine the sugar syrup, coconut milk and rose or jasmine essence.", "Scoop a couple of spoonfuls of the water chestnuts into each dessert serving glass bowl and fill it with coconut milk mixture.", "Add some ice cubes into the bowl and serve immediately." ]
[Name] Angel Hair Pasta Salad [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-12-11T11:23:00Z [Description] Make and share this Angel Hair Pasta Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "Kosher", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["8", "2", "1", "1/4", "1/3", "1/4", "1/4", "1", "1", "1", "6", "1"] [RecipeIngredientParts] ["angel hair pasta", "sesame seeds", "olive oil", "sugar", "apple cider vinegar", "salt", "white pepper", "red cabbage", "scallions", "water chestnuts"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 531.7 [FatContent] 29.4 [SaturatedFatContent] 3.5 [CholesterolContent] 0.0 [SodiumContent] 424.3 [CarbohydrateContent] 59.1 [FiberContent] 7.7 [SugarContent] 15.8 [ProteinContent] 12.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook pasta according to package directions, drain and set aside. Heat oil in a small skillet over medium-low heat. Add almonds and sesame seeds. Sauté until slightly brown, set aside. Combine oil, sugar, vinegar, salt and white pepper in a jar. Cover tightly and shake. Set aside. Combine cabbage, scallions, water chestnuts and pasta in a large bowl. Toss in nut mixture. Toss with dressing before serving.
[Name] Chicken Soup with Egg-Lemon Sauce [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT3H [PrepTime] PT4H [TotalTime] PT7H [DatePublished] 2001-12-11T11:23:00Z [Description] Make and share this Chicken Soup with Egg-Lemon Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Medium Grain Rice", "Rice", "Greek", "European", "Weeknight", "Refrigerator", "Stove Top"] [RecipeIngredientQuantities] ["1", "3", "1", "2", "2", "2", "10 -12", "2", "5", "1", "2/3", "2", "4 -6", NA, NA] [RecipeIngredientParts] ["chicken backs", "onion", "carrots", "bay leaves", "salt", "peppercorns", "olive oil", "scallions", "fresh dill", "medium grain rice", "eggs", "lemon juice", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 818.4 [FatContent] 51.9 [SaturatedFatContent] 14.2 [CholesterolContent] 289.0 [SodiumContent] 2579.4 [CarbohydrateContent] 23.5 [FiberContent] 1.7 [SugarContent] 2.6 [ProteinContent] 60.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place the chicken and cover parts in a large pot and add water to cover. Bring to a boil, skim off the foam and reduce the heat to low. Add the onion, carrots, bay leaves, salt, and peppercorns. Cover and simmer for 2 hours, adding a little more water as needed, until the chicken starts to fall from the bones. Transfer the chicken quarters to a large plate. Remove the meat and cut half of it into bite-sized pieces; cover and refrigerate. Refrigerate the remaining chicken for another use. Strain the stock, discarding the solids, and refrigerate it for a few hours, or until the fat congeals on top. Remove and discard most of the fat. In a large pot, heat the oil and saute the scallions over medium heat for 3 to 4 minutes, or until soft. Add 1/2 cup of the dill and saute for 2 minutes more. Add the rice, reduce the heat to low and simmer for 20 minutes, or until the rice is tender. In a medium bowl, whisk the eggs, 1/4 cup lemon juice, and 2 tbs water. Whisking constantly, slowly pour about 3 cups of the hot stock mixture into the eggs. Slowly pour the egg mixture into the pot, whisking constantly to prevent the eggs from curdling. Add the chicken and the remaining 1/2 cup dill. Taste and adjust the seasonings with lemon juice,salt, and/or pepper. Simmer for 2 to 3 minutes more; do not boil. Serve hot.
[Name] Gin my Citrus [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-11T11:23:00Z [Description] Make and share this Gin my Citrus recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["45", "15", "1/2"] [RecipeIngredientParts] ["Cointreau liqueur", "lemon"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 60.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.2 [CarbohydrateContent] 2.9 [FiberContent] 1.3 [SugarContent] 0.0 [ProteinContent] 0.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Add the Gin and contreau to a shaker glass filled with ice. Add squeezed lemon juice to the shaker. Shake hard and stain and poor into 2 shot glasses. Shoot!
[Name] Chicken and Watercress Soup [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-12-11T11:23:00Z [Description] Chinese believe that watercress are good for removing heatiness. If you are taking the soup for this purpose, do not add in the sesame oil. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "Chinese", "Asian", "Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "6", NA, "6", "1/4", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["chicken breast", "shiitake mushrooms", "watercress", "salt", "cornflour", "rice wine", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 278.8 [FatContent] 11.2 [SaturatedFatContent] 2.9 [CholesterolContent] 45.3 [SodiumContent] 914.1 [CarbohydrateContent] 20.2 [FiberContent] 1.0 [SugarContent] 8.5 [ProteinContent] 23.1 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Marinate chicken with salt, cornflour and rice wine, pepper and sesame oil. Bring chicken stock to boil in a saucepan. Add in the mushrooms and cook for 2 minutes. Add in the chicken and stir to separate the chicken slices. When soup starts to boil, add in the watercress and stir. Cook for 1-2 minutes. Remove and serve in a soup bowl.
[Name] Santa Shot [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-11T11:23:00Z [Description] With Christmas coming on I though that another Christmas shooter would be needed on this site. A good drink complements a good meal and this will go well as a Christmas warm up before a great meal. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Christmas", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["15", "15", "15"] [RecipeIngredientParts] "green creme de menthe" [AggregatedRating] nan [ReviewCount] nan [Calories] 117.9 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 6.4 [CarbohydrateContent] 20.7 [FiberContent] 0.0 [SugarContent] 16.6 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Layer these in a shot glass in order red, green and white for that real Christmas look. Best drunk in a group. 1,2,3, down the hatch.
[Name] Gypsy Schnitzel [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-12-11T11:23:00Z [Description] Make and share this Gypsy Schnitzel recipe from Food.com. [Images] character(0) [RecipeCategory] Veal [Keywords] ["Vegetable", "Meat", "Canadian", "German", "European", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["6", NA, "1", "1", "2", "2", "2", "2", "2", "1", "1/2", "1/4", "1"] [RecipeIngredientParts] ["egg", "margarine", "butter", "onions", "green bell peppers", "red bell peppers", "beef broth", "mushroom", "flour"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 240.4 [FatContent] 14.2 [SaturatedFatContent] 4.1 [CholesterolContent] 49.0 [SodiumContent] 292.0 [CarbohydrateContent] 23.5 [FiberContent] 3.2 [SugarContent] 6.0 [ProteinContent] 6.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] If your meat isn't very thin, pound it until it is; sprinkle both sides lightly with salt and pepper. Have ready beaten egg in one bowl, bread crumbs in another. Dip veal into egg, let excess drip off, then dip in bread crumbs; set on a rack. Heat oil and butter together in a large frying pan over medium heat. Saute veal until golden on both sides, about 15 minutes total. Remove to a serving platter and keep warm. Add onions to the skillet (you may need to add a little extra oil] and saute until limp but not brown; then add pepper rings, beef broth and mushrooms. Cook until vegetables are tender. Combine cream and flour, and stir this into vegetables. Heat until thickened, then pour over veal and serve immediately.
[Name] Shanghai Beef [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-12-11T11:23:00Z [Description] This is actually one of my grandma's recipes. It is one of her newer ones (it's only about 20 years old). She doesn't cook that much anymore which is a pity because she is a great cook. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Grains", "Meat", "Chinese", "Asian", "< 60 Mins", "Stove Top", "Stir Fry"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1/4", "1", "4", "2", "5", "1/4", "1 1/2", "1/2"] [RecipeIngredientParts] ["condensed beef broth", "sliced water chestnuts", "water", "red capsicum", "soy sauce", "cornstarch", "scallions", "black pepper", "rice", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 693.2 [FatContent] 29.0 [SaturatedFatContent] 9.6 [CholesterolContent] 77.1 [SodiumContent] 1753.2 [CarbohydrateContent] 74.0 [FiberContent] 3.7 [SugarContent] 3.5 [ProteinContent] 31.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brown beef in hot oil in a skillet for about 5 minutes. Add water chestnuts, capsicum, scallions, salt and pepper. Cook 2 minutes longer. Mix broth, water, soy sauce and cornstarch; stir into beef mixture. Cook and stir until mixture thickens and comes to a full boil. Stir in rice. Continue cooking the dish until the rice is soft. Remove from heat. Let the dish stand 5 minutes. Serve with parsley as a garnish.
[Name] Nuts and Holly [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-11T11:23:00Z [Description] A nice Christmas name for a drink that can be drunk anytime. Doesn't make sense does it? Well have to many of these and that’s the kind of thing that you will be saying! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/61/6/picKdOwkO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/61/6/piczOMj25.jpg"] [RecipeCategory] Beverages [Keywords] ["Christmas", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["15", "15", "15", "15"] [RecipeIngredientParts] ["Baileys Irish Cream", "Amaretto"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 25.8 [FatContent] 1.2 [SaturatedFatContent] 0.8 [CholesterolContent] 4.6 [SodiumContent] 7.3 [CarbohydrateContent] 1.6 [FiberContent] 0.0 [SugarContent] 1.6 [ProteinContent] 0.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place all ingreedients into a shaker cup filled with ice. Shake the cup and then strain into 2 shot glasses. Drink up!
[Name] Chinese Wolfberry and Sea Bass Soup [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-12-11T11:23:00Z [Description] Make and share this Chinese Wolfberry and Sea Bass Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Bass [Keywords] ["Chinese", "Asian", "Microwave", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "50", "1", "1", "5", "5", NA, "5", "1"] [RecipeIngredientParts] ["button mushroom", "scallion", "ginger", "salt", "rice wine", "hoisin sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 28.5 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 22.3 [CarbohydrateContent] 1.8 [FiberContent] 0.1 [SugarContent] 0.5 [ProteinContent] 0.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Boil the stock in a sauce pan. Smear fish with 1 tbsp of rice wine and a little salt. Place fish in a microwave-safe soup pot. Add in the wolfberries, button mushrooms, scallion, ginger and hoisin sauce Pour in the hot stock. Cover the pot with a cling wrap and the pot lid. Microwave on high for 10 minutes. Add rice wine and salt to season before serving.
[Name] Deb's Potato Pancakes [AuthorId] 25909 [AuthorName] The Kanajyn [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-12-11T11:23:00Z [Description] I never tire of these. They're good hot or cold so we usually make an extra large batch that we can snack on cold while watching TV. I prefer them crunchy so we make sure they're nice and brown. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/61/8/pic909yr7.jpg" [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Potato", "Vegetable", "Low Protein", "Healthy", "Kid Friendly", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1 1/2", "1/4", "1/8", "6", "2", "1"] [RecipeIngredientParts] ["flour", "salt", "baking powder", "pepper", "potatoes", "eggs", "onion"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 296.6 [FatContent] 2.7 [SaturatedFatContent] 0.9 [CholesterolContent] 93.0 [SodiumContent] 949.5 [CarbohydrateContent] 59.2 [FiberContent] 7.2 [SugarContent] 2.6 [ProteinContent] 10.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine flour mixture with eggs and onion and set aside. Drain liquid from grated potatoes. Add potatoes to egg mixture and beat thoroughly. Spoon 2 teaspoons of batter for each pancake into hot frying pan. Cover over medium heat until brown.
[Name] Caramelized Chicken with Almonds [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H20M [PrepTime] PT10M [TotalTime] PT1H30M [DatePublished] 2001-12-11T11:23:00Z [Description] Make and share this Caramelized Chicken with Almonds recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Kosher", "Weeknight", "Broil/Grill", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", NA, NA, "6", "3", "2", "3", NA] [RecipeIngredientParts] ["chicken", "paprika", "garlic powder", "margarine", "onions", "light brown sugar", "soy sauce"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 749.8 [FatContent] 39.7 [SaturatedFatContent] 10.4 [CholesterolContent] 155.2 [SodiumContent] 644.4 [CarbohydrateContent] 58.2 [FiberContent] 0.6 [SugarContent] 54.8 [ProteinContent] 39.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat over to broil with the rack 8-10 inches from the heat. Place the chicken pieces, skin side up, in a broiling pan. Sprinkle with the paprika and garlic powder. Broil 7 minutes until golden brown. Transfer to an ovenproof serving dish. Preheat oven to 350 degrees F. Heat the margarine in a saucepan. Add onion and sauté for 15 minutes, or until translucent. Reduce heat to low, add brown sugar and soy sauce, stirring until the sugar dissolves. Spoon the sauce over the chicken. Cover with foil and bake 1 hour or until the chicken is done. Sprinkle with toasted almonds.
[Name] Normandy Carrots [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-12-11T11:25:00Z [Description] Make and share this Normandy Carrots 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/15/62/0/picGL4jhA.jpg" [RecipeCategory] Vegetable [Keywords] ["Christmas", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", NA, NA, "7", "1", "3/4", NA, "1/4", NA] [RecipeIngredientParts] ["carrot", "sugar", "salt", "black pepper", "dry apple cider", "butter", "nutmeg", "fresh parsley"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 175.9 [FatContent] 14.0 [SaturatedFatContent] 8.7 [CholesterolContent] 45.1 [SodiumContent] 126.7 [CarbohydrateContent] 12.6 [FiberContent] 3.2 [SugarContent] 5.7 [ProteinContent] 1.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel and slice carrots on the diagonal into 1/4 inch slices. Put a pot of water onto boil and add the sugar and some salt, add carrots and boil 8 minutes. Drain and place them in a shallow pan with the cider, lemon juice and butter. Sprinkle with salt and pepper and grate a little nutmeg over them. Bring to a simmer, cover and cook 5 minutes. Uncover the pan and continue until all liquid has evaporated and the carrots are covered with a nice glaze. Add the cream and heat through, shaking the pan to coat carrots with it. Adjust seasoning and serve with the parsley sprinkled over the top.
[Name] Honey Soy Chicken Wings [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT50M [PrepTime] PT24H [TotalTime] PT24H50M [DatePublished] 2001-12-11T11:26:00Z [Description] These are great for parties, Super Bowl weekends and barbeques. I once made a batch with 200 wings for a party and there wasn’t a single wing left at the end of it! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/62/1/picvPSDLi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/62/1/picrDe4TH.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Kosher", "Weeknight"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "2", "3", "2", "2", "1", "1/8", "4", "20"] [RecipeIngredientParts] ["scallion", "soy sauce", "hoisin sauce", "honey", "fresh ginger", "white vinegar", "Dijon mustard", "cayenne pepper", "garlic", "chicken wings"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 763.0 [FatContent] 47.3 [SaturatedFatContent] 12.2 [CholesterolContent] 189.6 [SodiumContent] 2755.1 [CarbohydrateContent] 32.8 [FiberContent] 2.1 [SugarContent] 23.0 [ProteinContent] 50.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine one set of the scallions, soy sauce, hoisin, sesame oil, honey, ginger, vinegar, mustard, cayenne pepper and garlic in a large bowl. Add the wings, tossing to coat. Cover and refrigerate up to 1 day (24 hours]. Preheat oven to 375 degrees F. Remove the wings from the marinade and throw away the marinade. Arrange the wings in a single layer on baking sheets. Bake for 15 minutes, turn, baste, and bake for another 15 minutes. Increase the temperature to 450 degrees and bake for another 15 minutes, or until crispy and browned. Remake the marinade and pour it into a saucepan. Bring the mixture to a boil. Boil for 5 minutes or until slightly thickened. Pour into a serving bowl and use as a dipping sauce.
[Name] Oven Fried Sesame Chicken [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2001-12-11T11:26:00Z [Description] Make and share this Oven Fried Sesame Chicken recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/62/2/picVGMUNN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/62/2/picMC7G4O.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "High Protein", "Kosher", "High In...", "Roast", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "4", "1/2", "1/4", "4", "1/4"] [RecipeIngredientParts] ["sesame seeds", "all-purpose flour", "pepper", "soy sauce", "chicken breasts", "margarine", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 467.0 [FatContent] 31.6 [SaturatedFatContent] 7.2 [CholesterolContent] 92.8 [SodiumContent] 1231.5 [CarbohydrateContent] 10.2 [FiberContent] 2.0 [SugarContent] 0.4 [ProteinContent] 35.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 400 degrees F. Combine the sesame seeds, flour and pepper in a shallow bowl. Dip the chicken in the soy sauce, dredge in the sesame seed mixture. Arrange the chicken, bone side down, in a large shallow baking dish. Drizzle with the margarine. Bake for 45 minutes or until chicken is done.
[Name] Ricotta Cheese Cookies [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-12-11T11:29:00Z [Description] Make and share this Ricotta Cheese Cookies recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/62/3/picpb7oWg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/62/3/etv17SKNQg69IVIlyNEA_image.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/62/3/6gRmjrwRimq0aoStJnEl_ricotta%20cookies1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/62/3/picXPn1aX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/62/3/pic4T8MCU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/62/3/pic702wxL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/62/3/picB7V7xs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/62/3/picuWJMyi.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Cheese", "European", "Winter", "Christmas", "< 30 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "2", "4", "2", "1", "1 1/2", "3", NA] [RecipeIngredientParts] ["sugar", "margarine", "butter", "ricotta cheese", "vanilla extract", "eggs", "all-purpose flour", "baking powder", "salt", "confectioners' sugar", "milk"] [AggregatedRating] 5.0 [ReviewCount] 60.0 [Calories] 278.0 [FatContent] 10.6 [SaturatedFatContent] 3.3 [CholesterolContent] 25.2 [SodiumContent] 299.4 [CarbohydrateContent] 41.1 [FiberContent] 0.6 [SugarContent] 24.1 [ProteinContent] 4.9 [RecipeServings] 24.0 [RecipeYield] 2 dozen [RecipeInstructions] Preheat oven to 350 degrees F. In large bowl, with mixer at low speed, beat sugar and margarine or butter until blended. Increase speed to high; beat until light and fluffy, about 5 minutes. At medium speed, beat in ricotta, vanilla, and eggs until well combined. Reduce speed to low. Add flour, baking powder, and salt; beat until dough forms. Drop dough by level tablespoons, about 2 inches apart,onto ungreased large cookie sheet. Bake about 15 minutes or until cookies are very lightly golden (cookies will be soft]. With pancake turner, remove cookies to wire rack to cool. Repeat with remaining dough. When cookies are cool, prepare icing: In small bowl, stir confectioners' sugar and milk until smooth. With small metal spatula or knife, spread icing on cookies; sprinkle with red or green sugar crystals. Set cookies aside to allow icing to dry completely, about 1 hour.
[Name] Cappuccino Creams [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-12-11T11:33:00Z [Description] Make and share this Cappuccino Creams recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Weeknight", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] [NA, "1", "1 3/4", "2", "5", "4", "1", "1/4", "4", "1", "4"] [RecipeIngredientParts] ["vanilla bean", "white chocolate", "sugar", "egg", "sour cream", "white rum", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 408.8 [FatContent] 34.6 [SaturatedFatContent] 20.4 [CholesterolContent] 275.7 [SodiumContent] 83.2 [CarbohydrateContent] 19.2 [FiberContent] 0.0 [SugarContent] 16.3 [ProteinContent] 5.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Spray six 3/4-cup ramekins or custard cups with nonstick spray. Place cups in 13 x 9 x 2-inch baking pan. Scrape seeds from vanilla bean into small saucepan; add bean. Mix in 1/2 cup cream and white chocolate. Stir over low heat just until smooth. Set aside. Whisk 1 1/4 cups cream, sugar, yolks, egg, sour cream, rum and salt in medium bowl until smooth. Strain white chocolate mixture into egg mixture and whisk to blend. Pour 1/4 cup custard mixture into each ramekins; reserve remaining custard. Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake until custards set, about 30 minutes. Let stand 5 minutes. Add espresso to remaining custard mixture; stir until dissolved. Spoon espresso custard over white chocolate custards, dividing equally. Bake until custards set, about 30 minutes. Remove from water. Chill uncovered until cold, about 3 hours. (Can be made 1 day ahead. Cover; keep chilled]. Cut around ramekin sides to loosen custards. Turn out onto plates.
[Name] Christmas Caramel Rolls Easy [AuthorId] 193853 [AuthorName] MirandaLee [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-12-11T11:34:00Z [Description] These are a christmas morning tradition at our house with two young kids, they are easy to prepare and we can enjoy the morning with the kids. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Kid Friendly", "Christmas", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["24", "1/2", "1", "1/2", "1/2", "1", "1/2"] [RecipeIngredientParts] ["sugar", "cinnamon", "pecans", "butter", "butterscotch pudding", "brown sugar"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 2001.8 [FatContent] 131.3 [SaturatedFatContent] 61.7 [CholesterolContent] 244.0 [SodiumContent] 842.5 [CarbohydrateContent] 217.6 [FiberContent] 6.6 [SugarContent] 208.8 [ProteinContent] 6.2 [RecipeServings] nan [RecipeYield] 1 ten x thirteen pan [RecipeInstructions] The night before, grease 10X13 pan and place frozen rolls in bottom then sprinkle 1/2 cup white sugar, 1 tsp cinnamon, 1/2 cup chopped nuts and then dry pudding over top. In medium saucepan, melt 1/2 cup butter and 1/2 cup brown sugar and pour over top of rolls. Place pan on counter and cover lightly with paper towels and let thaw and rise overnight. In the morning uncover and bake at 350 for 30-35 minutes or until golden brown. Turn out onto serving dish and serve warm.
[Name] Black Olives with Orange-Garlic-Hot Pepper Marinade [AuthorId] 13063 [AuthorName] skat5762 [CookTime] nan [PrepTime] PT2H [TotalTime] PT2H [DatePublished] 2001-12-11T11:34:00Z [Description] Make and share this Black Olives with Orange-Garlic-Hot Pepper Marinade recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Weeknight", "No Cook", "Refrigerator", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2", "1/4", "1/4", "1 -2", NA, "3"] [RecipeIngredientParts] ["black olives", "orange", "orange, juice of", "ground cumin", "paprika", "garlic", "Tabasco sauce", "extra virgin olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 576.5 [FatContent] 55.2 [SaturatedFatContent] 7.5 [CholesterolContent] 0.0 [SodiumContent] 1175.0 [CarbohydrateContent] 24.1 [FiberContent] 6.4 [SugarContent] 10.4 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Combine all ingredients in a bowl; stir to coat the olives with the juices and seasonings. Let marinate at least 2 hours at room temperature. Serve immediately, or cover and refrigerate. Bring to room temperature before serving.
[Name] Midori Macaroons [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-12-11T11:37:00Z [Description] Make and share this Midori Macaroons recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1/8", "1"] [RecipeIngredientParts] ["almond paste", "granulated sugar", "powdered sugar", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 826.0 [FatContent] 26.1 [SaturatedFatContent] 4.5 [CholesterolContent] 10.2 [SodiumContent] 71.4 [CarbohydrateContent] 145.0 [FiberContent] 3.9 [SugarContent] 135.0 [ProteinContent] 9.7 [RecipeServings] nan [RecipeYield] 3 dozen cookies [RecipeInstructions] In a mixing bowl crumble almond paste. Gradually add sugar. Add 2 egg whites to almond paste mixture. Beat until smooth (dough will be stiff]. Insert large star tube in pastry bag. Fill with dough. Using a slight swirling motion, squeeze dough onto well-greased cookie sheet. Lift tube 1/4-inch from pan until dough breaks easily. Or, drop dough from teaspoon onto well-greased cookie sheet. Bake at 350 F for 15-18 minutes. Immediately remove from pan, cool on rack, and ice with Midori Icing. ----MidoriIcing------. Mix icing ingredients together until spreadable.
[Name] Nanaimo Bars [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-12-11T11:39:00Z [Description] Make and share this Nanaimo Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Canadian", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/2", "1/4", "5", "1", "1 3/4", "1/2", "1", "1/2", "2", "2", "2", "4", "2"] [RecipeIngredientParts] ["unsalted butter", "white sugar", "egg", "graham cracker crumbs", "coconut", "unsalted butter", "vanilla custard powder", "icing sugar", "unsalted butter"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 424.7 [FatContent] 28.4 [SaturatedFatContent] 16.6 [CholesterolContent] 58.8 [SodiumContent] 90.4 [CarbohydrateContent] 43.0 [FiberContent] 2.8 [SugarContent] 33.5 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] 12 bars [RecipeInstructions] ["Melt the first three ingredients in top of double broiler.", "Add egg and stir to cook and thicken.", "Remove from heat.", "Stir in remaining ingredients.", "Press firmly into a ungreased 8x8 pan.", "--------Secondlayer--------.", "Cream together butter, cream, custard powder and icing sugr.", "Spread over bottom layer.", "------ThirdLayer------.", "Melt chcolate and butter over low heat.", "Cool.", "Whe cool but still liquid pour over second layer and chill well in refirgerator.", "Cut into bars and serve." ]
[Name] Pork with Pesto [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2001-12-11T11:40:00Z [Description] Make and share this Pork with Pesto recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", NA, NA, "2", "3", "4", NA] [RecipeIngredientParts] ["boneless pork filets", "flour", "salt", "black pepper", "olive oil", "basil pesto", "medium sherry", "fresh basil leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 489.9 [FatContent] 35.4 [SaturatedFatContent] 9.4 [CholesterolContent] 108.0 [SodiumContent] 88.4 [CarbohydrateContent] 7.1 [FiberContent] 2.8 [SugarContent] 0.1 [ProteinContent] 35.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Trim the pork, then cut the meat on the diagonal into 1 inch slices. Place the slices on a board and flatten them with the base of a saucepan until they are about 1/2 inch thick. Preheat grill/broiler. Spread the flour out on a plate and season well. Coat the pork with the flour on both sides. Heat the oil in a large fry pan and fry the pork slices for 2 mins on each side. Transfer pork to the rack of the grill pan. Set fry pan aside. Spread the top of each pork slice with pesto and grill for 30-60 seconds until bubbling. Transfer to warm plates and keep hot. Add the sherry to the fry pan and stir over moderate heat until well mixed with any crispy bits and meat juices in the pan. Pour over pork and serve. Garnish with fresh basil leaves.

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