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[Name] Worcestershire Sauce [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2001-12-11T11:44:00Z [Description] Make and share this Worcestershire Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] ["Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1 1/2", "1", "1/2", "1/2", "1/2", "1/2", "1/4", "2", "1/2", "1/2", "4", "2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["onion", "garlic", "gingerroot", "yellow mustard seeds", "peppercorns", "cinnamon sticks", "crushed red pepper flakes", "whole cloves", "cardamom seed", "whole coriander seed", "mace", "vinegar", "unsulphured molasses", "dark soy sauce", "fresh lemon juice", "fresh lime juice", "curry powder", "water", "liquid honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 959.6 [FatContent] 3.8 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 5544.8 [CarbohydrateContent] 221.6 [FiberContent] 15.0 [SugarContent] 160.0 [ProteinContent] 17.4 [RecipeServings] nan [RecipeYield] 1 1/2 pints [RecipeInstructions] Put onion, garlic, ginger, mustard seed, peppercorns, cinnamon stick, pepper, cloves, cardamom seeds, coriander and mace in a spice bag. In a medium stainless or enamel saucepan, bring vinegar, molasses, soy sauce, lemon and,lime juices to a boil, simmer 5 min. Add spice bag and simmer, covered for 1 1/2 hours. Mix together curry powder and water. Add to mixture. Simmer for 5 min more. In a small saucepan over low heat bring honey to a boil-takes a bit. Boil for 4 min to darken color. Add honey to mixture and cook over low for 3 minutes stirring constantly. Let cool in fridge for 2 hours covered. Press spice bag 4 times during this cooling off time. Remove bag-strain sauce and pour into clear sterile bottles-cap or cork and store in fridge for up to 6 months. Shake well before using.
[Name] The Easiest Cannoli [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-11T11:44:00Z [Description] Make and share this The Easiest Cannoli 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/15/63/1/UvNTpEpDSfq4wbyRLKcp_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/63/1/pic5eRWJ0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/63/1/picDDW0zw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/63/1/picU9gjdC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/63/1/picGep0vx.jpg" ] [RecipeCategory] Dessert [Keywords] ["Cheese", "European", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["3", "1 3/4", "1/2", "1/4", "12", NA, NA] [RecipeIngredientParts] ["ricotta cheese", "confectioners' sugar", "cinnamon", "chocolate", "pistachios"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 283.6 [FatContent] 15.9 [SaturatedFatContent] 10.1 [CholesterolContent] 58.0 [SodiumContent] 96.2 [CarbohydrateContent] 23.2 [FiberContent] 0.3 [SugarContent] 19.4 [ProteinContent] 13.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] "Mix cheese, sugar, cinnamon and chips together well and stuff into cannoli shells. You can dip one end of the finished cannoli in the melted chocolate and roll in chopped nuts if you like."
[Name] Brown Sugar and Cinnamon Scones [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-12-11T12:55:00Z [Description] Make and share this Brown Sugar and Cinnamon Scones recipe from Food.com. [Images] character(0) [RecipeCategory] Scones [Keywords] ["Quick Breads", "Breads", "Breakfast", "Lunch/Snacks", "Grains", "Fruit", "Nuts", "Scottish", "European", "Kid Friendly", "< 30 Mins", "Oven", "Small Appliance"] [RecipeIngredientQuantities] ["3/4", "1", "1/4", "4", "1", "2", "1", "1/2", "1/2", "1/4", "1/4", "1/2", "2"] [RecipeIngredientParts] ["pecans", "walnuts", "cinnamon", "light brown sugar", "unsalted butter", "vegetable shortening", "unbleached all-purpose flour", "cream of tartar", "baking soda", "salt", "sugar", "buttermilk", "heavy cream", "pure vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 366.8 [FatContent] 20.6 [SaturatedFatContent] 8.3 [CholesterolContent] 36.0 [SodiumContent] 241.7 [CarbohydrateContent] 40.5 [FiberContent] 2.3 [SugarContent] 14.2 [ProteinContent] 4.8 [RecipeServings] 8.0 [RecipeYield] 8 scones [RecipeInstructions] Work the dough quickly (don<U+0092>t over-mix!] and put the dough wedges into the heated oven as soon as possible. The process <U+0097> from mixing to pulling the finished scones out of the oven <U+0097>shouldn<U+0092>t take more than 15-20 minutes. Scones are best served warm. In order to keep the scones flaky it<U+0092>s important to have all ingredients, work surfaces and tools clean, cold and dry. Adjust oven rack to middle position and heat oven to 350 degrees. Roast nuts on a baking sheet for 7 to 10 minutes until light brown and aromatic. Remove nuts and cool. Crush in a zip-lock bag with a rolling pin. Add brown sugar and cinnamon to nuts, combine and place bag in freezer. Cut butter and shortening into 1/4<U+0094> chunks on a small plate and place in freezer. Raise oven temp to 450 degrees, Lightly flour a work board and place in refrigerator Sift flour, baking soda, cream of tartar, salt and sugar into large bowl and place in freezer with (pastry blender] for 10 to 15 minutes. Measure and combine butter milk, cream and vanilla and place in refrigerator. Now that everything is prepared it<U+0092>s time to make the scones, work as fast as possible, you need to complete the process without interruption. It shouldn<U+0092>t take more than 15 minutes to get them into the oven from this point. Remove butter/shortening and flour mixture from freezer, With a pastry blender cut butter/shortening into flour mixture until mixture resembles coarse meal with a few slightly larger butter lumps. (This can also be done in a food processor, just be sure to refrigerate the bowl for 15 mins before starting] Add nut/brown sugar mixture to flour/butter mixture, toss lightly with a wooden spoon to combine (if using a food processor, pulse until combined] Make a well in the center and pour in cream/buttermilk/vanilla mixture. Working quickly, blend ingredients together with a rubber spatula or wooden spoon into a soft crumbly dough. (do not over-mix or scones will be tough]. (Once again, if using the food processor pulse till just combined]. Turn dough onto your cold, floured, work board. Dough will be a crumbly mess, work it gently, turning no-more than four times, and lightly press it into a rectangle (5x10x1/2<U+0094> thick]. Cut rectangle in half into two 5x5<U+0092>s, then each half into two 2 ½ x 5<U+0092>s forming four quarters. Cut each quarter diagonally and place wedges 1 inch apart on a light colored non-stick baking sheet. Bake until scones are lightly brown, 10 to 12 minutes. Place on a wire rack and serve immediately. Scones will keep overnight, cover them with a thin pastry cloth or kitchen towel. Possible Additions/Substitutions---------àm\t. Use 1 cup of raisins, dates or other dried fruit in-place of brown sugar/nuts. Use 1 cup of white chocolate chips, Hershey<U+0092>s cinnamon chips or mini chocolate chips in place of brown sugar/nuts. Replace 1/2 tablespoon of vanilla with nut flavored extract. Use whole milk in place of butter milk and or cream. Use sour cream in place of butter milk. Drizzle icing over cooled scones.
[Name] Sheer Korma [AuthorId] 25950 [AuthorName] Fatima Ahmed [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2001-12-11T12:55:00Z [Description] This special Muslim dish is traditionally served on Eid day (both Eid Al-Fitr and Eid Al-Adha) to the household after they come back from Eid prayers. It is then served throughout the day to all well wishers and guests who come to celebrate Eid with you. It is served by Muslims from a variety of ethnic backgrounds, Arab, Asian, America, European, Southeast Asian, Oriental, etc.. s [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "Fruit", "Nuts", "Lebanese", "Southwest Asia (middle East]", "Moroccan", "Egyptian", "Ethiopian", "Indonesian", "African", "Asian", "Indian", "Kid Friendly", "Potluck", "Spring", "Summer", "Winter", "Ramadan", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "20", "1/2", "1", "1/2", "1/2", "3", "1/2", "1/2", "1"] [RecipeIngredientParts] ["sugar", "whole cardamom pods", "cardamom powder", "saffron strand", "raisins", "rose water", "butter"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 447.4 [FatContent] 23.8 [SaturatedFatContent] 11.2 [CholesterolContent] 58.4 [SodiumContent] 169.8 [CarbohydrateContent] 45.9 [FiberContent] 1.6 [SugarContent] 45.3 [ProteinContent] 15.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Fry the vermicelli in the butter until well browned but not burnt. Fry on low heat until all the butter is dried. Add in 1/4 cup sugar and fry again. Add in the whole milk cup by cup, stirring constantly, and bring to boil. Add in the raisins, whole cardamon, and 1/2 cup slivered almonds, cashews and pistachioes, and the remaining sugar. Reduce the heat and thicken the SHEER KORMA to three-strand consistency, letting the milk boil until it is halved. The vermicilli must be very soft by now. Quikly add in the rose water, charoli and fresh cream and let simmer covered for 10 mins. Garnish with the saffron strands and powdered cardamom, and serve immediately. This special dish is served on the morning of Eid day to all the household, after the Eid prayer, as breakfast, and throughout the day to every guest that visits you. It keeps fresh for up to one week in the fridge.
[Name] Balsamic Bread Dip [AuthorId] 12765 [AuthorName] MARGO MARTINET [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-12-11T12:59:00Z [Description] Make and share this Balsamic Bread Dip recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "No Cook" [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "35", "1 1/2", "2", "1"] [RecipeIngredientParts] ["garlic powder", "fresh rosemary", "oregano", "anchovy paste"] [AggregatedRating] nan [ReviewCount] nan [Calories] 30.1 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 1.4 [SodiumContent] 65.0 [CarbohydrateContent] 5.3 [FiberContent] 0.1 [SugarContent] 4.1 [ProteinContent] 0.7 [RecipeServings] 10.0 [RecipeYield] 1 bottle [RecipeInstructions] Grind onion flakes and garlic powder into a fairly fine powder. Add the remaining ingredients, cover with lid and shake. To serve, pour on a (white] plate just enough of the vinegar mixture to cover 30% of the surface of the plate. Pour High quality, extra-virgin olive oil over the rest of plate to cover the vinegar -- typically using two or three parts of oil to one part vinegar. Note, the most important impact on flavor will be the quality of the olive oil, don't skimp. Dip slices of bread in mix. enjoy. Keep unused vinegar mix in refrigerator.
[Name] Oven-Baked Pork Loin With Olive Oil, Garlic, Thyme, and Oregano [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT3H [PrepTime] PT24H [TotalTime] PT27H [DatePublished] 2001-12-11T13:00:00Z [Description] Make and share this Oven-Baked Pork Loin With Olive Oil, Garlic, Thyme, and Oregano recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Greek", "European", "Weeknight", "Oven", "Refrigerator"] [RecipeIngredientQuantities] ["4", "4", "1", "1", "1 -2", "1", "1"] [RecipeIngredientParts] ["olive oil", "garlic cloves", "dried thyme", "dried oregano", "aleppo pepper", "salt", "boneless pork loin"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 625.9 [FatContent] 42.5 [SaturatedFatContent] 13.3 [CholesterolContent] 178.6 [SodiumContent] 433.2 [CarbohydrateContent] 1.1 [FiberContent] 0.4 [SugarContent] 0.0 [ProteinContent] 56.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a small bowl, combine the oil, garlic, thyme, oregano, pepper, and salt. Rub the garlic mixture all over the pork. Place the pork in a Dutch oven just large enough to hold it snugly, cover with aluminum foil and then the lid and refrigerate overnight, or up to 24 hours. Preheat the oven to 450°F. Remove the aluminum foil from the Dutch oven, replace the lid and bake for 30 minutes. Reduce the oven temperature to 375°FF and bake for 1 hour more, basting twice with the pan juices. Uncover, baste again and bake, uncovered, for 20 to 30 minutes more, or until an instant-read thermometer inserted into the thickest part registers 155-165°F. Remove the pork from the oven, cover and let rest for 1 hour to develop the flavors. Reheat in a 375°F oven for about 20 minutes and serve.
[Name] Stuffed Dried Figs [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT30M [PrepTime] PT48H [TotalTime] PT48H30M [DatePublished] 2001-12-11T13:02:00Z [Description] Make and share this Stuffed Dried Figs recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Fruit", "Nuts", "Greek", "European", "Low Cholesterol", "Healthy", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["1 1/4", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["walnuts", "ground cinnamon", "ground cloves", "nutmeg", "ground ginger", "calimyrna fig"] [AggregatedRating] nan [ReviewCount] nan [Calories] 225.6 [FatContent] 16.4 [SaturatedFatContent] 1.7 [CholesterolContent] 0.0 [SodiumContent] 2.9 [CarbohydrateContent] 20.3 [FiberContent] 5.3 [SugarContent] 13.1 [ProteinContent] 4.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Wash figs and allow to dry out for 2 days at room temperature. Preheat the oven to 325 degrees F. In a medium bowl, combine the walnuts, cinnamon, cloves, nutmeg, and ginger. Make a slash in the bottom of each fig and fill them with the walnut mixture, then press them closed. Place the figs cut side down on a baking sheet and bake for 30 minutes, or until golden. Let cool completely before serving. Store in an airtight container for up to 6 months.
[Name] Cappuccino Chip Cookies [AuthorId] 21615 [AuthorName] cookieswap [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-12-11T13:03:00Z [Description] My teenaged daughter loves these cookies! Cappuccino chips available from King Arthur Flour Catalog. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/4", "1/2", "1/2", "1/4", "1/2", "1", "1/2", "1/2 - 1", "1", "1"] [RecipeIngredientParts] ["flour", "baking soda", "salt", "sugar", "brown sugar", "hazelnuts", "butter", "vanilla extract", "hazelnut extract", "egg"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 86.5 [FatContent] 4.1 [SaturatedFatContent] 2.5 [CholesterolContent] 19.0 [SodiumContent] 106.8 [CarbohydrateContent] 11.6 [FiberContent] 0.2 [SugarContent] 6.5 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 24 cookies [RecipeInstructions] Preheat oven to 375F degrees. Mix all dry ingredients into large mixing bowl, thoroughly blend mixture with hands. Add butter, egg, and vanilla. Mix until all is blended. Shape into walnut size balls and place 2\" apart on a parchment lined baking sheet. Bake for 12 to 15 minutes. Cool 5 minutes on baking sheet. Remove to racks to finish cooling.
[Name] Panna Cotta With Strawberry-Vin Santo Sauce [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT20M [PrepTime] PT24H [TotalTime] PT24H20M [DatePublished] 2001-12-11T13:06:00Z [Description] The classic Italian cooked cream delight! Start prep on this one day ahead; it must chill overnight. [Images] character(0) [RecipeCategory] Gelatin [Keywords] ["Dessert", "Strawberry", "Berries", "Fruit", "European", "Weeknight"] [RecipeIngredientQuantities] ["1/4", "4", "4", "1", "1", "1/4", "1", "2", NA, "1", "1/3", "2", "1/4", "1/4"] [RecipeIngredientParts] ["cold water", "unflavored gelatin", "sugar", "orange blossom honey", "vanilla extract", "cream sherry", "pine nuts", "pine nuts", "fresh strawberries", "sugar", "cream sherry", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 638.0 [FatContent] 53.8 [SaturatedFatContent] 23.3 [CholesterolContent] 130.4 [SodiumContent] 39.2 [CarbohydrateContent] 38.1 [FiberContent] 1.9 [SugarContent] 31.6 [ProteinContent] 6.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Pour 1/4 cup water into metal bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Set bowl in saucepan of simmering water. Stir just until gelatin dissolves, about 1 minute. Combine cream, sugar, honey and vanilla in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Remove from heat. Add gelatin mixture and Vin Santo; whisk until well blended. Divide 2 cups pine nuts among ten 3/4-cup custard cups. Divide cream mixture among cups. Chill overnight. Set cups in small bowl of warm water to loosen panna cotta, about 20 seconds each. Run small knife between panna cotta and custard cups. Invert panna cotta onto plates. Spoon sauce over. Sprinkle with additional pine nuts; serve. --------STRAWBERRYVIN SANTO SAUCE----------. Puree 1 pound strawberries in processor. Transfer puree to heavy large saucepan. Mix in sugar, Vin Santo, vanilla extract and grated lemon peel. Simmer over medium-low heat until sauce is reduced to 2 cups, stirring often, about 15 minutes. Cool. (Sauce can be prepared 2 days ahead. Cover and refrigerate.]*Vin Santo is an Italian dessert wine sold at some liquor stores and some specialty foods stores. Makes 2 cups.
[Name] Manhattan Island Clam Chowder [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-12-11T13:06:00Z [Description] An authentic manhattan clam chowder, per request. I have not tried this, and it is quite different from a soup my grandmother made, which used tinned clams, had added bacon, etc. This sounds good though! [Images] character(0) [RecipeCategory] Chowders [Keywords] ["Lunch/Snacks", "Pork", "Vegetable", "Meat", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/4", "1", "24", "4", "6", "1", "1", "1/4", "1/4", "1", "1"] [RecipeIngredientParts] ["onion", "littleneck clams", "potatoes", "fresh tomatoes", "dry white wine", "dried thyme", "fresh parsley", "black pepper", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 306.8 [FatContent] 3.2 [SaturatedFatContent] 1.4 [CholesterolContent] 24.8 [SodiumContent] 70.2 [CarbohydrateContent] 49.9 [FiberContent] 5.5 [SugarContent] 5.6 [ProteinContent] 13.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Saute the fatback in a nonreactive stockpot over medium heat for 5 minutes; add the onion and saute until tender, about 10 minutes. Add the clams, cover the pot, and steam until the clams open, about 7 minutes; remove clams, discard shells, and set the clam-meat aside. Discard any clams that do not open. Add the potatoes, tomatoes, wine and 3 cups of water to the stockpot. Bring to a boil, then reduce the heat and simmer for 5 minutes. Stir in the thyme, parsley, pepper and cracker crumbs and simmer for 5 minutes. Add the clams and simmer for 3 minutes. Whisk in the butter; taste and adjust seasonings if necessary. Serve hot.
[Name] Mrs. Fields Pecan Pie Brownies [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2001-12-11T14:02:00Z [Description] Make and share this Mrs. Fields Pecan Pie Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Nuts", "Christmas", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/2", "2", "2", "2", "1 1/2", "1", "1/4", "1", "1/4", "1/4", "16", "1"] [RecipeIngredientParts] ["vegetable shortening", "brown sugar", "molasses", "flour", "vanilla", "baking soda", "baking powder", "salt", "pecan pieces", "pecan halves"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 171.9 [FatContent] 9.3 [SaturatedFatContent] 2.2 [CholesterolContent] 23.6 [SodiumContent] 89.3 [CarbohydrateContent] 21.0 [FiberContent] 0.6 [SugarContent] 9.2 [ProteinContent] 1.8 [RecipeServings] 16.0 [RecipeYield] 16 brownies [RecipeInstructions] Mix pecan halves with 1 tablespoon of dark Karo syrup and set aside. Beat shortening with brown sugar until creamy. Add molasses, 2 tablespoons dark Karo syrup, and pecan pieces, blend. Beat in egg yolks and vanilla. Measure flour, add baking powder, baking soda, and salt. To batter slowly mix in dry ingredients until all ingredients are blended well. Place in a 8\"x 8\" greased baking pan. Top batter with arranged pecan halves that have been mixed with the dark Karo syrup. Place baking pan in a preheated oven at 350 for 25- 30 minutes. (if glass baking dish is used bake at 325 for 25- 30 minutes].
[Name] White Chili [AuthorId] 20114 [AuthorName] Babs in Toyland [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2001-12-11T14:02:00Z [Description] This is a great winter chili that everyone will love. My neighbors kids love it so much they eat it for breakfast! Super easy and so delicious. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/64/1/pick3ws62.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Meat", "Free Of...", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2 1/2", "1", "1", "4", "1", "1", "1", "2", "2", "1", "2 -3", "2", NA, NA] [RecipeIngredientParts] ["water", "lemon pepper", "cumin seed", "chicken breast halves", "olive oil", "minced garlic clove", "onion", "green chilies", "ground cumin", "lime juice", "great northern beans", "tortilla chips", "monterey jack cheese"] [AggregatedRating] 5.0 [ReviewCount] 21.0 [Calories] 326.0 [FatContent] 6.6 [SaturatedFatContent] 1.7 [CholesterolContent] 30.9 [SodiumContent] 42.0 [CarbohydrateContent] 48.1 [FiberContent] 10.8 [SugarContent] 3.1 [ProteinContent] 23.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix water, lemon pepper and cumin seed in large saucepan and heat to a boil. Add chicken breast halves, reduce heat to low, cover and simmer until chicken is fork tender and juices run clear, about 20-25 minutes. Remove chicken from pot and cut into 1 inch pieces. Add chicken back to liquid in saucepan. Heat olive oil in skillet and cook onions and garlic for a minute or two and then add to saucepan with the chicken. Stir in corn, green chilies, ground cumin and lime juice and heat to a boil. Add beans and cook until thoroughly heated. To serve- place crushed tortilla chips and some shredded cheese into each bowl and ladle hot soup over them.
[Name] Crab & Shrimp Casserole [AuthorId] 20114 [AuthorName] Babs in Toyland [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2001-12-11T14:02:00Z [Description] This is from my mother-in-law. She got the recipe from a friend and we have it quite often. It is great served over rice with a nice green vegetable. When I serve it people always ask for seconds (and some for third helpings!). [Images] character(0) [RecipeCategory] Crab [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1/2 - 1", "1/2", "1", "3", "2", "1", "2"] [RecipeIngredientParts] ["butter", "flour", "Cheese Whiz", "milk", "sherry wine", "butter"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 468.1 [FatContent] 23.1 [SaturatedFatContent] 12.7 [CholesterolContent] 272.6 [SodiumContent] 1539.1 [CarbohydrateContent] 17.9 [FiberContent] 0.5 [SugarContent] 2.6 [ProteinContent] 42.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt stick of butter over low heat, add flour and stir until well blended. Remove from heat and gradually stir in milk and return to heat. Cook stirring constantly until thick and smooth. Stir in cheese whiz and sherry and remove from heat. Fold in crab and shrimp and pour into buttered casserole dish. Crush the crackers and stir into the 2 tbsp of melted butter. Sprinkle the buttered cracker crumbs over the top of the casserole and sprinkle with paprika if desired. Bake at 350 degrees until crumbs are lightly browned and casserole is bubbly. Note: 3 1/2 lbs raw shrimp= 2 lbs cooked shrimp. Also you can make this ahead of time and freeze minus the cracker topping until ready to use and thaw completely before baking. Because it makes such a large amount you can also divide in half and use one now and freeze the other dish.
[Name] Beans and Greens of Provence [AuthorId] 20114 [AuthorName] Babs in Toyland [CookTime] PT50M [PrepTime] PT30M [TotalTime] PT1H20M [DatePublished] 2001-12-11T14:02:00Z [Description] This recipe was in the newspaper and came from a restaurant here in Atlanta. It is so very tasty. It is a really hearty vegetarian dish that everyone will love. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "1", "8", "1", "1/4 - 1/2", "1/2", "3/4", "2", "2", "1", NA, NA] [RecipeIngredientParts] ["olive oil", "onion", "garlic", "crushed tomatoes", "red pepper flakes", "great northern beans", "black beans", "kidney beans", "kale", "parmesan cheese", "cooked brown rice"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 508.3 [FatContent] 14.3 [SaturatedFatContent] 2.6 [CholesterolContent] 9.6 [SodiumContent] 623.3 [CarbohydrateContent] 69.7 [FiberContent] 18.7 [SugarContent] 8.7 [ProteinContent] 28.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Heat oil in large Dutch oven over medium heat.", "Add onions and cook until soft.", "Add garlic and cook stirring constantly, until garlic just begins to brown.", "Add the stock, tomatoes, red pepper flakes, salt& pepper, herbs de provence, and great northern and black beans.", "Bring to a boil and reduce heat to low and simmer 30-45 minutes.", "Add greens and cook until tender, another 15-20 minutes.", "Serve over brown rice and sprinkle with Parmesan cheese.", "I like it with black beans because I don't really like kidney beans, but if you like kidney beans that is what the original recipe called for." ]
[Name] Oven-Fried Buttermilk Chicken [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-12-11T14:02:00Z [Description] Make and share this Oven-Fried Buttermilk 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/15/64/5/xStCIx2RHiGihqp4icxA_IMG_1916.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/64/5/picNAQdZ9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/64/5/picHuR80t.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/64/5/picdI7uue.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3/4", "1", "1 1/2", "1", "1/2", "1/4"] [RecipeIngredientParts] ["chicken", "buttermilk", "flour", "poultry seasoning", "paprika", "seasoning salt", "margarine", "butter"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 285.6 [FatContent] 15.7 [SaturatedFatContent] 4.2 [CholesterolContent] 57.9 [SodiumContent] 130.2 [CarbohydrateContent] 17.6 [FiberContent] 0.7 [SugarContent] 1.6 [ProteinContent] 17.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] PREP: Heat oven to 425F. CLEAN: Wash hands. Place buttermilk in shallow dish. On waxed paper or plate, mix flour, poultry seasoning, paprika and salt. Dip chicken in buttermilk to coat completely. Dredge in flour mixture to cover completely. Place on clean sheet of waxed paper. In foil-lined 15 x l0-inch baking pan, melt margarine in oven 3 to 5 minutes or until bubbly. Place chicken skin side down in pan. CLEAN: Wash hands. Notes: CHILL: Refrigerate leftovers immediately. Chicken may also be deep-fried. COOK: Bake chicken at 425F for 30 minutes. Carefully turn chicken over. Bake 30 minutes more or until internal juices of chicken run clear. (Or insert instant-read meat thermometer in thickest part ot chicken]. (Temperature should read 170°F for white meat, 180°F for dark meat].
[Name] 5 Cup Pecan Pie [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT40M [PrepTime] PT40M [TotalTime] PT1H20M [DatePublished] 2001-12-11T14:02:00Z [Description] Don't like too sweet pecan pie? You'll like this one then, it's mostly nuts with just enough filling to hold them together. Nice change of pace and very decadent. I saw a pecan pie at a local Creole restaurant, in a suburb of Washington DC, that gave me the idea to develop this one. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/64/6/picYDvuWF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/64/6/pic23952X.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/64/6/picGUXy5k.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/64/6/piczAc1JK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/64/6/picoB2d3u.jpg" ] [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "Christmas", "Thanksgiving", "Oven", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["5 1/2", "3", "12", "1", "3/4", "2", "4", "2", "1"] [RecipeIngredientParts] ["pecan halves", "flour", "unsalted butter", "light brown sugar", "light corn syrup", "light corn syrup", "eggs", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 28.0 [Calories] 996.7 [FatContent] 76.2 [SaturatedFatContent] 17.8 [CholesterolContent] 138.8 [SodiumContent] 185.8 [CarbohydrateContent] 78.0 [FiberContent] 7.4 [SugarContent] 39.7 [ProteinContent] 11.3 [RecipeServings] 8.0 [RecipeYield] 1 Pie [RecipeInstructions] Preheat oven to 350°F. Spread 1/2 cup of the pecans on a baking sheet and toast them in the oven for 8 to 10 minutes, until lightly browned and fragrant. Let cool completely. Place the roasted nuts in a food processor and process until smooth and buttery. Add the flour and pulse until incorporated. Scrape into a large bowl and set aside. Heat the butter in a small saucepan over medium-high heat until it starts to foam and turns a light brown. Remove from heat and set aside. Add the brown sugar, corn syrup, eggs, vanilla, and browned butter to the nut paste and stir until well blended. Fold in the remaining 5 cups pecans. Pour the filling into the pre-baked pie shell. Bake for 30 to 40 minutes, until the filling is slightly puffed and the crust is golden brown. Transfer to a rack to cool. Serve warm or at room temperature.
[Name] Joy Hogg's Pork Chops & Rice [AuthorId] 19392 [AuthorName] Pioneer [CookTime] PT1H10M [PrepTime] PT10M [TotalTime] PT1H20M [DatePublished] 2001-12-11T14:02:00Z [Description] This recipe is from the archives of Pioneer Lodge, a seniors residence. Delicious recipe and very easy. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Grains", "Vegetable", "Meat", "Canadian", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["raw rice", "soya sauce"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 435.6 [FatContent] 15.6 [SaturatedFatContent] 5.2 [CholesterolContent] 75.0 [SodiumContent] 711.9 [CarbohydrateContent] 43.7 [FiberContent] 2.1 [SugarContent] 2.5 [ProteinContent] 28.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut the fat off the chops and brown on both sides. Remove chops from the pan and set aside. Add the rice to the same pan and cook, stirring constantly, until the rice has browned. Add the soup and mushrooms (with the mushroom liquid]. Add a touch of soya sauce and salt and pepper. Stir to mix. Pour mixture into a casserole. Place pork chops on top. Cover and bake in a 350 degree Fahrenheit oven for 1 hour. Serve with a salad and applesauce.
[Name] Harriett Bridge's Chicken Breasts [AuthorId] 19392 [AuthorName] Pioneer [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2001-12-11T14:37:00Z [Description] This recipe is from the archives of Pioneer Lodge, a Senior's residence. It takes about 1 hour to 1 1/2 hours to bake. Excellent, easy recipe. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Meat", "Canadian", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2 -4", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["chicken breasts", "sour cream", "water"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 684.2 [FatContent] 47.5 [SaturatedFatContent] 21.0 [CholesterolContent] 144.4 [SodiumContent] 2702.0 [CarbohydrateContent] 26.9 [FiberContent] 1.3 [SugarContent] 6.2 [ProteinContent] 37.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place chicken breasts in an oven proof casserole. Mix remaining ingredients and pour over the chicken. Cover and bake in a 350 degree Fahrenheit oven for about 1 to 1 and 1/2 hours until tender. Uncover for the last 15 minutes to brown.
[Name] Cheesed off Chille Burger [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-12-12T10:14:00Z [Description] This is a great burger that will be a hit at a BBQ or at a family meal. You must like hot food and if you don't like hot food you do not know what you are missing. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Meat", "Very Low Carbs", "High Protein", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["500", "1", "3/4", "1/4", "6", "1/4", "1", "1/4", "1/4", "1", "1/4"] [RecipeIngredientParts] ["ground beef", "chili powder", "salt", "pepper", "cheddar cheese", "onion", "Worcestershire sauce", "green chili pepper", "red cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 360.7 [FatContent] 26.3 [SaturatedFatContent] 13.0 [CholesterolContent] 103.3 [SodiumContent] 650.7 [CarbohydrateContent] 2.8 [FiberContent] 0.5 [SugarContent] 1.1 [ProteinContent] 27.4 [RecipeServings] nan [RecipeYield] 5 Burgers [RecipeInstructions] Mix all the ingredients together except the cheese slices and chiles. Shape the mixture into 10 thin patties, each about 10cm in diameter. Place 1 cheese slice and 1 tsp of the chiles on each of 5 patties. Then place the remaining 5 patties on top of the cheese and peppers sealing the edges of the patty's firmly so that the cheese and peppers are the filling of the burgers. Grill the patties on high heat, turning once, until they are cooked as desired.
[Name] Chicken Egg Rolls [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT15M [PrepTime] PT45M [TotalTime] PT1H [DatePublished] 2001-12-12T10:14:00Z [Description] I got this recipe and others I have posted from the back of a package of egg roll wrappers. They keep nicely in the freezer for up to a month (thaw completely before frying) and for up to 24 hours in the fridge. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/65/1/piccQB3le.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/65/1/pic4x8WeG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/65/1/picAuVNhk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/65/1/picyB03UG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/65/1/piclnU8rK.jpg" ] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Chinese", "Asian", "< 60 Mins", "Deep Fried", "Stir Fry"] [RecipeIngredientQuantities] ["1", "1", "1", NA, "2", "1", "1", "12 -14"] [RecipeIngredientParts] ["cornstarch", "soy sauce", "green onions", "soy sauce"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 117.0 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 14.3 [SodiumContent] 252.1 [CarbohydrateContent] 19.0 [FiberContent] 0.7 [SugarContent] 0.1 [ProteinContent] 7.8 [RecipeServings] nan [RecipeYield] 12-14 Egg Rolls [RecipeInstructions] Stir together cornstarch and 1 tsp soy sauce; toss with chicken pieces. Heat 2 Tbsp oil in wok or skillet; stir fry chicken mixture and onion until chicken is no longer pink (about 3 minutes]. Remove from wok. Add more oil if necessary; stir-fry veggies for about 2 minutes. Add remaining soy sauce to cooked chicken mixture; toss to combine. Remove mixture to colander to drain and cool 15 minutes before using. Egg roll filling directions: Make a sealer by stirring together 1 T.flour and 2 T.water. Place 1 egg roll wrapper with 1 corner facing you. (Keep remaining egg roll wrappers under a damp towel to keep them moist as you're filling egg rolls.]. Place 3 tablespoons of filling on the center of the wrapper. Fold bottom corner over filling. Moisten left and right corners with the sealer. Fold them to the center, over filling sealing them to the bottom corner. Brush sealer onto the top corner edges. Roll egg roll up away from you enclosing filling tightly. Press top corner onto egg roll to seal(like an envelope]; Repeat for each egg roll. To fry egg roll, pour oil 3 inches deep into wok or Dutch oven; heat to 375 degrees. Fry egg rolls 3 or 4 at a time, turning once, until brown; drain on paper towel. Keep warm in a 250 degree oven until all egg rolls are fried. Serve with soy sauce, sweet and sour sauce or bottled hot mustard for dipping.
[Name] Pita Dunks [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2001-12-12T10:14:00Z [Description] Make and share this Pita Dunks recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Low Cholesterol", "Healthy", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["5", "1/4", "1 1/2", "2"] [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 42.0 [FatContent] 2.0 [SaturatedFatContent] 0.3 [CholesterolContent] 0.1 [SodiumContent] 54.9 [CarbohydrateContent] 5.2 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 30 'dunks' [RecipeInstructions] Cut the pitas in half horizontally. Brush the cut side with the oil. Sprinkle with onion salt and spread the sweet chilli sauce over. Cut into triangles and place on a baking tray in a single layer. Bake at 180C for 10-12 minues or until crisp.
[Name] Easy Skillet Chicken [AuthorId] 13063 [AuthorName] skat5762 [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 2001-12-12T10:14:00Z [Description] Make and share this Easy Skillet Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Kid Friendly", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4 -6", NA, "1", "1/2", "1/2", "1", "1/2", "1/2", "1/2", "2", "1/2", "1/2", "2"] [RecipeIngredientParts] ["chicken breasts", "flour", "onion", "green pepper", "butter", "salt", "vinegar", "water", "catsup", "Worcestershire sauce", "pepper", "paprika", "brown sugar"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 531.2 [FatContent] 36.6 [SaturatedFatContent] 18.5 [CholesterolContent] 153.8 [SodiumContent] 1242.5 [CarbohydrateContent] 18.5 [FiberContent] 1.0 [SugarContent] 15.4 [ProteinContent] 31.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Saute chopped onion and green pepper in butter. Add salt, vinegar, water, catsup, Worcestershire sauce, pepper, paprika and brown sugar. Simmer for 20 minutes. Flour the chicken and brown in a large skillet. Pour sauce over chicken and simmer another 1/2 hr or until chicken is done.
[Name] Overnight Eggnog Baked French Toast [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-12-12T10:14:00Z [Description] Another do ahead, enjoy your family & guests recipe. Serve this with some good bacon fried crisp or sausages. Have it as part of your Christmas Brunch. Whenever I'm sure they will enjoy it. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/65/4/picVknaey.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/65/4/picSQ4DPC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/65/4/zHzreuihSne9sdDBDY8x-french-toast-2.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/65/4/picyXv7fO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/65/4/picL8h6rQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/65/4/picF6MkTX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/65/4/picZVctkl.jpg"] [RecipeCategory] Breakfast [Keywords] ["Canadian", "Christmas", "< 60 Mins", "Oven", "Freezer"] [RecipeIngredientQuantities] ["1/4", "7", "2", "1 1/2", "1/3", "1/4", "1/4", NA, "1 1/2", "1", NA] [RecipeIngredientParts] ["butter", "margarine", "eggs", "rum", "sugar", "nutmeg", "cinnamon", "salt", "vanilla", "icing sugar"] [AggregatedRating] 5.0 [ReviewCount] 71.0 [Calories] 303.3 [FatContent] 17.0 [SaturatedFatContent] 8.9 [CholesterolContent] 287.3 [SodiumContent] 251.0 [CarbohydrateContent] 24.6 [FiberContent] 0.3 [SugarContent] 18.9 [ProteinContent] 12.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Beat together eggs, eggnog, rum, sugar,nutmeg, cinnamon,salt& vanilla. Dip both sides of each slice of bread in this mixture and place them side by side in a greased oven proof pyrex dish Pour any remaining mixture over the slices. Cover and refrigerate overnight (If you wish you can freeze the dish and put in fridge to defrost the evening before you wish to serve it]. Bake in 450f on bottom rack for 20-25 minutes (watch the bottom doesn't get too brown]. Place on rack to cool slightly& dust with icing sugar. Serve with Canadian Maple syrup and the melted butter.
[Name] Moist Apple Bread [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-12-12T10:14:00Z [Description] Make and share this Moist Apple Bread recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/65/5/15655.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/65/5/picgTtO3x.jpg"] [RecipeCategory] Breads [Keywords] ["Grains", "Apple", "Fruit", "Healthy", "Kid Friendly", "Potluck", "Winter", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "8", "2", "2", "1 1/4", "2", "1/2", "2"] [RecipeIngredientParts] ["granulated sugar", "sour cream", "eggs", "vanilla", "tart apples", "all-purpose flour", "baking soda", "baking powder"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 2453.0 [FatContent] 62.8 [SaturatedFatContent] 34.7 [CholesterolContent] 528.2 [SodiumContent] 1629.5 [CarbohydrateContent] 426.6 [FiberContent] 10.5 [SugarContent] 218.9 [ProteinContent] 46.4 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] In a large mixing bowl, beat together granulated sugar, sour cream, eggs and vanilla on low speed with an electric mixer until combined. Beat on medium speed for two minutes. Sift together dry ingredients, in separate bowl. Add to sour cream mixture, beat on low speed until combined. Stir in apples. Turn into a greased 9x5x3 inch loaf pan. Bake at 350 for 55 to 60 minutes. Cool on rack for 10 minutes. Remove bread from pan; cool completely.
[Name] Carrot Rice with Peanuts [AuthorId] 12657 [AuthorName] Anu_N [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-12-12T10:14:00Z [Description] This is an unbelievably flavourful rice recipe that almost seems a little too yummy for so few calories! I found this recice on a newsgroup, trimmed and vegetarian-ised it, and thought I'd share it with everyone here! It can easily be veganised with a suitable butter substitute. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/65/6/picU1FV20.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Long Grain Rice", "Rice", "Grains", "Fruit", "Vegetable", "Nuts", "Asian", "Indian", "Vegan", "Low Cholesterol", "Kid Friendly", "< 30 Mins", "Steam", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/4", "1", "1", "1", "3/4", NA, NA, NA] [RecipeIngredientParts] ["long-grain rice", "basmati rice", "water", "roasted peanuts", "butter", "onion", "gingerroot", "carrot", "salt", "pepper", "cilantro"] [AggregatedRating] 4.5 [ReviewCount] 21.0 [Calories] 199.1 [FatContent] 6.9 [SaturatedFatContent] 1.9 [CholesterolContent] 5.1 [SodiumContent] 109.6 [CarbohydrateContent] 30.0 [FiberContent] 1.9 [SugarContent] 2.0 [ProteinContent] 4.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender/cooked (about 20 minutes]. While rice is cooking, pulverize peanuts in a blender and set aside. Melt butter in a large skillet over medium-high heat. Saute onions until golden brown. Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in pepper and peanuts. When rice is done, add it to the skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro and serve hot.
[Name] Spinach Onion Dip [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-12-12T10:14:00Z [Description] Make and share this Spinach Onion Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4"] [RecipeIngredientParts] ["frozen spinach", "light sour cream", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 308.1 [FatContent] 17.7 [SaturatedFatContent] 10.2 [CholesterolContent] 52.2 [SodiumContent] 1931.3 [CarbohydrateContent] 25.9 [FiberContent] 5.2 [SugarContent] 5.3 [ProteinContent] 15.2 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Thaw spinach and squeeze out excess water. Chop finely. Mix the spinach, soup, sour cream and cheese together. Serve with Pita Dunks (see my recipe] or thinly sliced french bread.
[Name] Fresh Baguette [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT30M [PrepTime] PT3H [TotalTime] PT3H30M [DatePublished] 2001-12-12T10:14:00Z [Description] Make and share this Fresh Baguette 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/15/65/8/picLr6xa6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/65/8/picK6LSi0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/65/8/picr3mJHI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/65/8/picDJSE9T.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/65/8/picXrR8CD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/65/8/picQzfV8p.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/65/8/picBzZQg9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/65/8/pic9z3KgT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/65/8/picRAYNkl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/65/8/15658.jpg" ] [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Grains", "Low Cholesterol", "Healthy", "Kid Friendly", "Potluck", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "4 - 4 1/2", "2 1/2"] [RecipeIngredientParts] ["active dry yeast", "sugar", "water", "unbleached all-purpose flour", "salt"] [AggregatedRating] 5.0 [ReviewCount] 52.0 [Calories] 1859.3 [FatContent] 5.4 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 5838.0 [CarbohydrateContent] 388.7 [FiberContent] 15.4 [SugarContent] 5.5 [ProteinContent] 54.5 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] In a large bowl sprinkle yeast and sugar over warm water and let stand until foamy, about 5 minutes. With a wooden spoon stir in 2 cups flour until combined. Stir in salt and 2 cups of remaining flour until mixture forms a stiff dough. On a lightly floured surface knead dough with lightly floured hands 8 minutes, or until smooth and elastic, kneading in enough of remaining 1/2 cup flour to keep dough from sticking. Transfer dough to a lightly oiled deep bowl, turning to coat with oil, and let rise, bowl covered with plastic wrap, until doubled in bulk, about 1 1/2 hours. Preheat oven to 475-500°F (My oven does best with 475°, but it runs hot]. Punch down dough and form into a long slender loaf about 21 inches long and 3 inches wide. You can also form individual mini-loaves. Put loaf diagonally on a lightly greased large or 17 x 14-inch baking sheet and let rise, uncovered, about 30 minutes. (Baguette may be made up to this point 4 hours ahead and chilled.] Make 3 or 4 diagonal slashes on loaf with a razor and lightly brush top with cool water. Bake loaf in middle of oven 30 minutes, or until golden and sounds hollow when tapped, and transfer to a rack to cool. Notes: For a chewy interior and perfect, crusty exterior, place a dutch oven filled with water in oven as it preheats for about an hour. The humid enviroment will ensure the texture comes out right. Baking stones don't hurt either. If you don't want to put water into the oven, you can use a spray mister to keep the enviroment moist as it cooks.
[Name] Corn Dodgers [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-12-12T10:14:00Z [Description] Nothing as good as cornbread straight from the oven! These are perfect dunking material for palaver (recipe is also posted). [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/65/9/pic9SZD8w.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/65/9/picw5ia4y.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/65/9/pic8kOTHq.jpg"] [RecipeCategory] Breads [Keywords] ["Grains", "Vegetable", "African", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "2"] [RecipeIngredientParts] ["yellow cornmeal", "salt", "butter", "boiling water"] [AggregatedRating] 3.5 [ReviewCount] 3.0 [Calories] 164.2 [FatContent] 3.4 [SaturatedFatContent] 1.4 [CholesterolContent] 5.1 [SodiumContent] 417.0 [CarbohydrateContent] 31.3 [FiberContent] 3.0 [SugarContent] 0.3 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 400-degrees, and ready an ungreased cookie sheet. Blend the cornmeal and salt. With a wooden spoon, mix in the butter and enough boiling water to make a dough that is completely moist, but firm enough to hold its shape. Drop heaping spoonfuls of the batter on the cookie sheet and pat lightly into mounds. Bake 20- 25 minutes, until golden-crisp on the outside. Serve straight from the oven.
[Name] Ricotta Cheese Pancakes [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-12-12T10:14:00Z [Description] Make and share this Ricotta Cheese Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Grains", "Cheese", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "6", "1/4", "6", "1/2"] [RecipeIngredientParts] ["ricotta cheese", "eggs", "sugar", "all-purpose flour", "vanilla extract"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 415.1 [FatContent] 23.5 [SaturatedFatContent] 12.5 [CholesterolContent] 380.0 [SodiumContent] 208.6 [CarbohydrateContent] 25.5 [FiberContent] 0.3 [SugarContent] 13.5 [ProteinContent] 24.4 [RecipeServings] 4.0 [RecipeYield] 12 three inch Pancakes [RecipeInstructions] Beat egg whites to stiff peak stage. Beat together ricotta, egg yolks, sugar, flour and vanilla in mixing bowl. Heat greased griddle or skillet over medium heat. Griddle is ready when a few drops of water bubble. Gently fold in beaten egg whites into ricotta mixture. For each pancake, pour 1/4 cup batter onto hot griddle. Cook pancakes until puffed, bubbly and dry around edges. Turn and cook other sides until golden brown. Serve with fresh berries.
[Name] Swedish Coffee Braids (Bread) [AuthorId] 57256 [AuthorName] Theresa P [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-12-12T10:14:00Z [Description] This is an old Swedish recipe my husband's great grandma had. It is absolutely wonderful and they go very fast. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Swedish", "Scandinavian", "European", "Healthy", "Kid Friendly", "Christmas", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/4", "1/2", "1", "1/2", "1", "1/3", "1", "4 -5", NA, "1", NA, NA, NA, NA] [RecipeIngredientParts] ["dry yeast", "water", "sugar", "milk", "sugar", "salt", "egg", "white flour", "bread flour", "walnuts", "egg", "butter", "sugar", "cinnamon", "walnuts"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1571.4 [FatContent] 46.2 [SaturatedFatContent] 15.1 [CholesterolContent] 228.6 [SodiumContent] 1299.9 [CarbohydrateContent] 249.2 [FiberContent] 7.5 [SugarContent] 52.1 [ProteinContent] 37.5 [RecipeServings] nan [RecipeYield] 2 coffee braids [RecipeInstructions] Soften yeast with 1/4 cup warm water and 1/2 tsp sugar and set aside. In mixing bowl combine scalded milk, sugar, salt and Crisco, cool to lukewarm, and add yeast and 1 of the eggs. Gradually add flour to form a soft dough. Knead in remaining flour until smooth and satiny, about 5-8 minutes. Cover and let rise until double. Divide dough in two and on a floured surface with a rolling pin roll out each dough to about 12x9 size. Brush with melted butter, and sprinkle with cinnamon, sugar and chopped walnuts. Starting with 12-inch side, roll up jelly roll style seal seams and ends and place each roll seam side down on cookie sheet (greased]. Take scissors (or knife] and snip part way through each bread roll one inch apart in a tractor tread style. Cover and let rise again. Brush both bread rolls with another beaten egg and sprinkle nuts over both. Bake at 350°F for about 25 minutes. Allow to cool slightly and if desired ice with favorite icing recipe.
[Name] Natural Homemade Eggnog [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-12-12T10:14:00Z [Description] I've always loved eggnog, even though I don't celebrate the holiday. My mother found this recipe years ago so we could have eggnog all year round instead of just buying the cartons in the supermarket on a seasonal basis. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Kosher", "Free Of...", "Christmas", "Hanukkah", "< 30 Mins", "For Large Groups", "No Cook", "Refrigerator", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "6", "1", NA] [RecipeIngredientParts] ["rum", "cognac", "eggs", "powdered sugar", "nutmeg"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 189.8 [FatContent] 9.9 [SaturatedFatContent] 5.4 [CholesterolContent] 116.8 [SodiumContent] 57.9 [CarbohydrateContent] 11.5 [FiberContent] 0.0 [SugarContent] 10.4 [ProteinContent] 4.7 [RecipeServings] 14.0 [RecipeYield] nan [RecipeInstructions] Separate the eggs. Set aside the egg whites in a container in the refrigerator. In a large mixing bowl, beat the egg yolks, sugar, rum, cognac, milk, and cream until smooth. Chill in refrigerator overnight. When ready to serve, put the refrigerated rum mixture into a punch bowl. Beat the egg whites until stiff and fold them into the refrigerated rum mixture. Sprinkle nutmeg on top.
[Name] Apple Crisp [AuthorId] 20895 [AuthorName] Rhonda O [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-12-12T10:14:00Z [Description] Make and share this Apple Crisp recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "Kid Friendly", "Winter", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["5", "1/3", "3/4", "1", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["apples", "water", "flour", "sugar", "cinnamon", "salt", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 282.1 [FatContent] 11.8 [SaturatedFatContent] 7.3 [CholesterolContent] 30.5 [SodiumContent] 155.6 [CarbohydrateContent] 44.9 [FiberContent] 2.3 [SugarContent] 33.1 [ProteinContent] 1.5 [RecipeServings] 8.0 [RecipeYield] 12 small bowls [RecipeInstructions] Preheat oven to 350F degrees. Butter 1 1/2 quart baking dish. Spread apples in dish and sprinkle water on top. Combine flour, sugar, cinnamon,& salt in a bowl, rub in with your fingers the butter untill it resembles course crumbs. Spread evenly over apples& bake 30 to 35 minutes.
[Name] Pistachio Cake (from mix) [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2001-12-12T10:14:00Z [Description] Make and share this Pistachio Cake (from mix) recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Grains", "Kid Friendly", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "1", "5", "1/2", "1 1/2", NA] [RecipeIngredientParts] ["instant pistachio pudding mix", "eggs", "water", "milk", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 222.0 [FatContent] 11.9 [SaturatedFatContent] 1.9 [CholesterolContent] 66.1 [SodiumContent] 238.7 [CarbohydrateContent] 25.5 [FiberContent] 0.3 [SugarContent] 17.9 [ProteinContent] 3.4 [RecipeServings] 16.0 [RecipeYield] 1 cake [RecipeInstructions] Preheat oven to 350 degrees. Grease and flour a 10 inch Bundt pan. In a large bowl; mix together cake mix, pudding, water, eggs, and oil. Pour into prepared Bundt pan. Bake 45 minutes, or until cake tests done. Allow to cool on a wire rack. when cool sift on powdered sugar.
[Name] Crisp Cheese Pastries [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-12-12T10:14:00Z [Description] These will disappear very quickly so don't worry about them going stale. Serve them with cocktails or Sherry or just have them on the coffee table for nibbles. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/66/5/picJHL2El.jpg" [RecipeCategory] Cheese [Keywords] ["Canadian", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1", "1", "1/4", "1", "2", "5"] [RecipeIngredientParts] ["flour", "cornmeal", "garlic powder", "salt", "cayenne pepper", "butter", "margarine", "cheddar cheese", "parmesan cheese", "water"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 44.4 [FatContent] 2.8 [SaturatedFatContent] 1.7 [CholesterolContent] 7.8 [SodiumContent] 44.5 [CarbohydrateContent] 3.4 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 32 pieces apprx [RecipeInstructions] Mix together the flour, cornmeal, garlic, cayenne,& salt. Using a pastry cutter or 2 knives cut in the butter until the mixture is like peas,all crumbly. Add all the cheeses and mix. Roll out on a lightly floured surface to about 16x 5\" rectangle. Cut into 1/2\" strips and place on a greased baking sheet. Bake in 400F oven for about 10 minutes or until golden. Cool on a wire rack. Serve warm or cold. Store in an open container to keep crispness.
[Name] Secret From The Blue Lagoon [AuthorId] 25999 [AuthorName] Dianne [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-12-12T10:15:00Z [Description] Like the movie and love the drink. A fairly complex drink that i found in an old cocktail book. This one is easier to make then it sounds. [Images] character(0) [RecipeCategory] Beverages [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["45", "20", "1", NA, "15", "1"] [RecipeIngredientParts] ["vodka", "lime juice", "sugar", "soda water", "blue curacao", "green creme de menthe"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 140.4 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.1 [CarbohydrateContent] 8.2 [FiberContent] 0.1 [SugarContent] 6.9 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Place the ingredient vodka, lime and sugar in a shaker and shake. Add soda. Pour into Beer-pilsner with Ice. Drop curacao and creme de menthe into glass. Decorate with cut-lime.
[Name] Truffettes Du Dauphine [AuthorId] 13063 [AuthorName] skat5762 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-12-12T10:15:00Z [Description] Make and share this Truffettes Du Dauphine recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Kid Friendly", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["6", "2", "2", "1", "3", NA] [RecipeIngredientParts] ["milk", "butter"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 53.9 [FatContent] 5.5 [SaturatedFatContent] 3.4 [CholesterolContent] 19.7 [SodiumContent] 13.2 [CarbohydrateContent] 2.3 [FiberContent] 1.2 [SugarContent] 0.1 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 24 truffles [RecipeInstructions] Melt chocolate in double boiler; cool. Add egg yolks, and mix thoroughly. Add milk and liqueur; continue to blend. Add butter, a few bits at a time, stirring after each addition. Continue to beat until mixture is thoroughly blended. Cover and refrigerate 2 hours or longer, until mixture is firm. Shape into small ovals; roll in cocoa. Store in refrigerator or freezer.
[Name] Chocolate-Orange-Chocolate Chip Cookies [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT11M [PrepTime] PT10M [TotalTime] PT21M [DatePublished] 2001-12-12T10:15:00Z [Description] Make and share this Chocolate-Orange-Chocolate Chip 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/15/66/8/picqs9g2U.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/66/8/pica4mt6Q.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/66/8/picYaYGZ5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/66/8/pic03qvrQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/66/8/picxVzfVp.jpg" ] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Nuts", "Kid Friendly", "Kosher", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2/3", "1", "1", "1 1/2", "1/3", "1/4", "1/4", "1/4", "1", "1", "1/3", "1"] [RecipeIngredientParts] ["sugar", "butter", "margarine", "egg", "all-purpose flour", "salt", "baking powder", "baking soda", "pecans", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 39.0 [Calories] 152.8 [FatContent] 8.6 [SaturatedFatContent] 3.9 [CholesterolContent] 18.1 [SodiumContent] 64.9 [CarbohydrateContent] 18.5 [FiberContent] 1.2 [SugarContent] 12.1 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 30 cookies [RecipeInstructions] Heat oven to 350º. Beat 1 cup sugar, butter, 1 tablespoon grated orange peel and the egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, cocoa, salt, baking powder and baking soda. Stir in pecans and chocolate morsels. Shape dough into 1 1/2-inch balls. Mix 1/3 cup sugar and 1 teaspoon grated orange peel. Roll balls in sugar mixture. Place about 3 inches apart on ungreased cookie sheet. Flatten to about 1/2-inch thickness with bottom of glass. Bake 9 to 11 minutes or until set. Cool slightly; remove from cookie sheet. Cool on wire rack.
[Name] Fruity Island Punch [AuthorId] 10597 [AuthorName] Teresa Johnson [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-12T10:15:00Z [Description] Make and share this Fruity Island Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "3", "1"] [RecipeIngredientParts] "rum" [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 684.5 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 43.0 [CarbohydrateContent] 105.3 [FiberContent] 0.5 [SugarContent] 91.6 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 8 quarts [RecipeInstructions] Mix chilled juices together in large punch bowl or crock with spigot. Add liquor and ice. Add carbonated drinks just before serving.
[Name] Tofu-Vegetable Egg Rolls [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT15M [PrepTime] PT45M [TotalTime] PT1H [DatePublished] 2001-12-12T10:15:00Z [Description] I think I got this recipe and others I have posted from the back of a package of egg roll wrappers. They keep nicely in the freezer for up to a month (thaw completely before frying) and for up to 24 hours in the fridge. [Images] character(0) [RecipeCategory] Soy/Tofu [Keywords] ["Beans", "Asian", "Low Cholesterol", "Healthy", "< 60 Mins", "Deep Fried", "Stir Fry"] [RecipeIngredientQuantities] ["12", "10", NA, "1", "1/2", "1 1/2", "1/2", "1", "2"] [RecipeIngredientParts] ["firm tofu", "ginger", "green onion", "Chinese cabbage", "cabbage", "fresh mushrooms", "flour", "water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 139.2 [FatContent] 1.8 [SaturatedFatContent] 0.4 [CholesterolContent] 3.5 [SodiumContent] 225.2 [CarbohydrateContent] 24.3 [FiberContent] 1.3 [SugarContent] 0.5 [ProteinContent] 6.5 [RecipeServings] nan [RecipeYield] 10-12 Egg Rolls [RecipeInstructions] Place square of tofu between layers of paper towels and drain for 15 minutes before cutting into 1/2 inch cubes. Heat 1 T. oil in wok or skillet until hot. Add ginger, onion, and cabbage; stir fry for 1 minute. Add chopped mushrooms and tofu; stir-fry gently for 1 minute; remove to colander and drain for 15 minutes. Egg roll filling Instructions-------------------. Make a sealer for folding egg roll by stirring together flour and water. Keep egg roll wrappers under a damp towel to keep them moist as your filling egg rolls. Place 1 egg roll wrapper with 1 corner facing you. Place 3 tablespoons of filling on the center of the wrapper. Fold bottom corner over filling. Moisten left and right corners with the sealer. Fold them to the center, over filling sealing them to the bottom corner. Brush sealer onto the top corner edges. Roll egg roll up away from you enclosing filling tightly. Press top corner onto egg roll to seal (like an envelope]. Repeat for each egg roll. To fry egg roll, pour oil 3 inches deep into wok or Dutch oven; heat 375 degrees. Fry egg rolls 3 or 4 at a time, turning once, until brown; drain on paper towel. Keep warm in a 250 degree oven until all egg rolls are fried.
[Name] Nick's Cranberry Hors D'oeuvre With a Kick [AuthorId] 9369 [AuthorName] nick turano [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-12-12T10:15:00Z [Description] Make and share this Nick's Cranberry Hors D'oeuvre With a Kick 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/15/67/1/picnyOskX.jpg" [RecipeCategory] Spreads [Keywords] ["Fruit", "Low Protein", "Spicy", "Christmas", "Thanksgiving", "Small Appliance", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1/2", "2", "2", "1/2", "4", "1", NA] [RecipeIngredientParts] ["cranberries", "fresh cilantro", "lemon juice", "ginger powder", "sugar", "scallions", "cream cheese", "baguette"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 706.9 [FatContent] 40.3 [SaturatedFatContent] 25.1 [CholesterolContent] 124.7 [SodiumContent] 347.8 [CarbohydrateContent] 82.5 [FiberContent] 10.0 [SugarContent] 59.1 [ProteinContent] 10.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] If you have a food processor, add all ingredients into the processor, pulse until the cranberries are minced (not fine]. Put in the refrigerator and chill from an hour to overnight. Place on a serving dish atop cream cheese and serve with crackers or baguette.
[Name] Palaver [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-12-12T10:15:00Z [Description] This can be used as a sauce for meats, or even vegetables, it works wonderfully on its own as a side dish. Try dipping corn dodgers (recipe also posted) into this! [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Free Of...", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "1/4", "1", "8", "1", "1/2", "1/8", "1/8", NA] [RecipeIngredientParts] ["fresh spinach", "onion", "cloves", "fresh ginger", "tomato sauce", "ground cardamom", "cayenne pepper", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 149.4 [FatContent] 10.0 [SaturatedFatContent] 1.7 [CholesterolContent] 0.0 [SodiumContent] 287.3 [CarbohydrateContent] 12.4 [FiberContent] 5.7 [SugarContent] 2.9 [ProteinContent] 7.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Rinse the spinach thoroughly; stem and tear into 3-inch pieces. Set aside. In a non-aluminum saucepan, heat the peanut oil over medium heat. Cut the onion in half, then quarter. Separate layers, and add to oil. Crush cloves and sprinkle over onion, stirring occasionally, until onion begins to soften. Add ginger and stir. Add tomato sauce, 1 cup water, and cardamom. Cook at a bubbly simmer for 4 minutes to merge flavors. Add cayene, stir, then add spinach, a handful at a time, stirring after each addition. Cover pot and simmer for 30 minutes, or until spinach is tender. Add salt to taste and serve warm.
[Name] Marinated Eggplant (Aubergine) [AuthorId] 13551 [AuthorName] rick2978 [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2001-12-12T10:15:00Z [Description] Make and share this Marinated Eggplant (Aubergine) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["500", "250", "250", "3", "1/2", "1/4", NA, NA] [RecipeIngredientParts] ["baby eggplants", "white vinegar", "water", "garlic cloves", "oregano", "salt", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 18.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.5 [CarbohydrateContent] 3.4 [FiberContent] 1.8 [SugarContent] 1.3 [ProteinContent] 0.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Wash and cut eggplants across in circles of about 1cm (10mm] in width. (They might start turning dark in colour once cut, but don't worry about it, it's normal.]. Mix water and vinegar in a pot and get it to a boil. Once it's boiling, cook eggplants in batches for about 5 minutes. Remove and place them on a paper towel to drain and cool off. Once they've cooled place them in a jar with a sealed lid. Add the seasonings. Cover with oil and screw on the lid. Turn the jar around so the ingredients spread evenly inside the jar. Can be kept in fridge for up to 3 weeks.
[Name] Orange Nanaimo Bars [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT15M [PrepTime] PT24H [TotalTime] PT24H15M [DatePublished] 2001-12-12T10:15:00Z [Description] For those who love 'orange', these are a must. Particularly nice at Christmas on a goodies tray, but these are always welcome any time of the year! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Canadian", "Kid Friendly", "Kosher", "Potluck", "Christmas", "Thanksgiving", "Weeknight", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/3", "1/4", "1", "1 3/4", "1/2", "1/2", "1", "1/2", "2", "2", "1", "2", NA, "4", "2"] [RecipeIngredientParts] ["butter", "margarine", "granulated sugar", "egg", "graham cracker crumbs", "walnuts", "butter", "icing sugar", "butter"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 200.5 [FatContent] 13.8 [SaturatedFatContent] 7.6 [CholesterolContent] 29.4 [SodiumContent] 110.1 [CarbohydrateContent] 19.9 [FiberContent] 1.4 [SugarContent] 14.6 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] 25 bars [RecipeInstructions] First, make base. Put butter or margarine, cocoa and sugar into a saucepan and cook, over medium heat, until butter melts and sugar dissolves; stir occasionally. Whisk egg and then SLOWLY whisk butter mixture into beaten egg; then put mixture back into same saucepan. Cook, stirring frequently, for about 2 minutes or until smooth; remove from heat. Stir in crumbs, nuts, coconut and orange rind; combine well then scrape into a 9-inch cake pan (8-inch works as well]; spread evenly and even use your fingers to press down; refrigerate for 30 minutes. Now make the middle. With an electric mixer, beat custard powder into butter, then beat in orange juice concentrate and rind. With your mixer on low, beat in icing sugar, a bit at a time, and the food colouring if you're using it. Spread over the chilled base and refrigerate for 1 hour or until set. Now make the top. Chop chocolate coarsely and heat in a small pan, along with the butter, until melted and smooth; stir often. Pour over the middle layer, spreading evenly; return to refrigerator for at least 30 minutes or until firm. Once firm, cover with plastic wrap and keep refrigerated until serving. With a sharp knife, cut into bars to serve.
[Name] Fruity Tooty [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-12T10:15:00Z [Description] Make and share this Fruity Tooty recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Spring", "Summer", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["15", "15", "15"] [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] 1.0 [RecipeYield] nan [RecipeInstructions] Mix the Banana and Watermelon liqueur's in a shot glass (which means you don't have to try to layer them once you pour them give them a little stir]. Top with Vodka. Time to enjoy the drink!
[Name] Cornish Game Hens With Orange Stuffing [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2001-12-12T10:15:00Z [Description] These are very easy to make and elegant to serve to dinner guests or to your family. Garnish with an orange slice on the side if desired. Ask the meat cutter to cut the hens in half for you. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1", "1 1/2", "2", "1"] [RecipeIngredientParts] ["oranges", "green onion", "celery", "honey"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 172.1 [FatContent] 5.2 [SaturatedFatContent] 1.2 [CholesterolContent] 108.8 [SodiumContent] 87.4 [CarbohydrateContent] 5.9 [FiberContent] 1.1 [SugarContent] 4.8 [ProteinContent] 24.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Finely shred 1/4 tsp peel from the orange. Remove and discard the remaining peel. Section orange over a bowl, squeezing juice out. Halve sections and set aside. Add water to the sections to equal 3 tablespoons. In a small pan, cook green onion and celery in hot oil until tender but not brown. For stuffing, toss together peel, orange sections, onion mixture, stuffing mix and enough of the juice to moisten. In a large rectangular cake pan, spoon stuffing into 4 mounds. Rinse hens and pat dry with paper towels. Place hens, cavity side down over the stuffing mounds. Cover loosely with foil. Roast in a 375°F oven for 30 minutes. Uncover and roast another 20 minutes. Stir together honey and 1 tablespoon water. Brush over hens. Roast uncovered for another 15 minutes or until hens are tender. Use a wide spatula to transfer hens and stuffing to dinner plates.
[Name] Shrimp Egg Rolls [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT15M [PrepTime] PT45M [TotalTime] PT1H [DatePublished] 2001-12-12T10:15:00Z [Description] I think I got this recipe and others I have posted from the back of a package of egg roll wrappers. They keep nicely in the freezer for up to a month (thaw completely before frying) and for up to 24 hours in the fridge. [Images] character(0) [RecipeCategory] Chinese [Keywords] ["Asian", "< 60 Mins", "Deep Fried", "Stir Fry"] [RecipeIngredientQuantities] ["1/2", "1/2", "2", NA, "1/2", "2", "1/4", "1/2", "1", "15"] [RecipeIngredientParts] ["raw shrimp", "cornstarch", "dry sherry", "bean sprouts", "shallots", "fresh mushrooms", "celery", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 119.5 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 25.9 [SodiumContent] 209.7 [CarbohydrateContent] 20.3 [FiberContent] 0.9 [SugarContent] 0.7 [ProteinContent] 6.8 [RecipeServings] nan [RecipeYield] 15 Egg Rolls [RecipeInstructions] Mix together shrimp, cornstarch and sherry. Heat 1 tablespoon oil in wok or skillet until hot. Add shrimp mixture and stir-fry until pink. Remove from wok. Add more oil if necessary. Add bean sprouts, mushrooms and shallots. Stir-fry 1 minute. Remove from wok. Add a little more oil. Stir-fry celery and garlic for 2 minutes. Add shrimp and bean sprout mixture to wok. Toss to mix well. Transfer to colander to drain and cool for 15 minutes. Egg roll filling directions---------------------. Make a sealer for folding egg roll by stirring together 1 Tbsp flour and 2 Tbsp water. Keep egg roll wrappers under a damp towel to keep them moist as your filling egg rolls. Place 1 egg roll wrapper with 1 corner facing you. Place 3 tablespoons of filling on the center of the wrapper. Fold bottom corner over filling. Moisten left and right corners with the sealer. Fold them to the center, over filling sealing them to the bottom corner. Brush sealer onto the top corner edges. Roll egg roll up away from you enclosing filling tightly. Press top corner onto egg roll to seal (like an envelope]. Repeat for each egg roll. To fry egg roll, pour oil 3 inches deep into wok or Dutch oven. Heat oil to 375 degrees. Fry egg rolls 3 or 4 at a time, turning once, until brown. Drain on paper towel.
[Name] Big Red Monster [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-12T10:15:00Z [Description] Make and share this Big Red Monster recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["15", "15"] [RecipeIngredientParts] "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] Pour all the ingredients into a shot glass. 1,2,3 down.
[Name] Easy Cheesy Mexican Dip [AuthorId] 25970 [AuthorName] WMHS2005 [CookTime] PT15M [PrepTime] PT2M [TotalTime] PT17M [DatePublished] 2001-12-12T10:15:00Z [Description] Make and share this Easy Cheesy Mexican Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Mexican", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1"] [RecipeIngredientParts] ["salsa", "Philadelphia Cream Cheese", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 104.8 [FatContent] 7.6 [SaturatedFatContent] 4.8 [CholesterolContent] 23.8 [SodiumContent] 439.2 [CarbohydrateContent] 3.4 [FiberContent] 0.8 [SugarContent] 1.6 [ProteinContent] 6.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Spread cream cheese on bottom of a cassereole dish. Layer chilli (or salsa] on top of cream cheese. Distribute grated cheese on top. Bake in oven until cheese melts. Approximately 12-15 minutes. Serve warm with tortilla chips.
[Name] Christmas Cheer [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-12T10:15:00Z [Description] Make and share this Christmas Cheer recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Christmas", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["45", "45"] [RecipeIngredientParts] character(0) [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 64.3 [FatContent] 3.6 [SaturatedFatContent] 2.1 [CholesterolContent] 28.1 [SodiumContent] 25.7 [CarbohydrateContent] 6.5 [FiberContent] 0.0 [SugarContent] 4.0 [ProteinContent] 1.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Pour ingredients into a highball glass and stir. Sit back, relax and enjoy.
[Name] Godiva Tiramisu [AuthorId] 13063 [AuthorName] skat5762 [CookTime] nan [PrepTime] PT24H [TotalTime] PT24H [DatePublished] 2001-12-12T10:15:00Z [Description] Make and share this Godiva Tiramisu recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["5", "1/2", "16 -20", "1", "2", "1/3", "3 -4"] [RecipeIngredientParts] ["strong black coffee", "ladyfingers", "mascarpone cheese", "eggs", "confectioners' sugar", "dark chocolate"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 343.0 [FatContent] 17.6 [SaturatedFatContent] 9.2 [CholesterolContent] 266.4 [SodiumContent] 105.5 [CarbohydrateContent] 42.8 [FiberContent] 4.0 [SugarContent] 21.3 [ProteinContent] 10.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Mix 3 ounces of Godiva Liqueur with coffee and set aside.", "For each serving, trim 4 ladyfingers to fit along the sides and bottom of a 1 cup soufflé dish.", "Pour 1 ounce of the reserved coffee into each soufflé dish and set aside.", "Beat together the mascarpone cheese, egg yolks, sugar and remaining 2 ounces of Godiva Liqueur until smooth.", "Whip the egg whites until stiff; fold into the cheese.", "Divide the filling evenly among the soufflé dishes; sprinkle with chocolate and refrigerate overnight." ]
[Name] Chunky Apple Spice Cake With Vanilla Butter Sauce [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-12-12T10:15:00Z [Description] This cake is good, I mean REALLY GOOD. If you use real vanilla extract the flavor is amazing. I have had a friend just pick at an entire meal because she knew I was serving this for dessert. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/68/2/yxpr13jBTBOhJQ8ws7pS_0S9A6142.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/68/2/d01WDMnsSjGfjmzH0Eax_0S9A6156.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/68/2/gjGP92BdQw24xvYf5fxQ_0S9A6139.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/68/2/picP2dOpq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/68/2/pic8YPo03.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/68/2/picE7x7YG.jpg"] [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "Kid Friendly", "Kosher", "Christmas", "Hanukkah", "Thanksgiving", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1", "2", "2", "1", "1", "1", "1/2", "2", "1/2", "1/2", "1 1/2", "1/2", "1/2", "1", "2"] [RecipeIngredientParts] ["butter", "light brown sugar", "eggs", "pure vanilla extract", "all-purpose flour", "pumpkin pie spice", "ground allspice", "salt", "apples", "walnuts", "raisins", "baking powder", "butter", "light brown sugar", "pure vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 69.0 [Calories] 412.3 [FatContent] 23.2 [SaturatedFatContent] 12.6 [CholesterolContent] 85.3 [SodiumContent] 304.4 [CarbohydrateContent] 48.8 [FiberContent] 1.2 [SugarContent] 38.4 [ProteinContent] 3.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F degrees. Beat butter and brown sugar for 5 minutes in a mixer bowl. Beat in eggs and vanilla just until blended. Set aside. Mix flour, pumpkin pie spice, baking powder, allspice and salt. Gradually add to sugar mixture; beating until well blended. Stir in apples, nuts, and raisins, if desired. Pour into one greased 9-inch baking pan; bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Serve warm with Vanilla Butter Sauce. Vanilla Butter Sauce: Combine butter and whipping cream with brown sugar. Bring to boil over medium heat. Reduce heat; simmer 10 minutes or until slightly thickened. Remove from heat; stir in vanilla. Serve warm. Do-ahead Suggestion: The cake and sauce can be prepared and refrigerated separately the day before. Warm the cake, in the oven, and the sauce, on top of the stove, before serving.
[Name] Glazed Cornish Game Hens [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT1H15M [PrepTime] PT10M [TotalTime] PT1H25M [DatePublished] 2001-12-12T10:16:00Z [Description] Years ago I found this recipe on a box of Uncle Ben's original rice. I can always get the man at the meat counter to cut these in half for me even when they are frozen. My daughter loves getting her own "little chicken" [Images] character(0) [RecipeCategory] Long Grain Rice [Keywords] ["Poultry", "Rice", "Meat", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "1/2", "2", "1", NA, "2", "1 1/2", "1/2", "1/3"] [RecipeIngredientParts] ["cinnamon", "salt", "red seedless grapes", "red apple", "celery", "unsalted cashews"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 505.5 [FatContent] 28.7 [SaturatedFatContent] 7.4 [CholesterolContent] 168.3 [SodiumContent] 102.4 [CarbohydrateContent] 31.8 [FiberContent] 1.5 [SugarContent] 22.6 [ProteinContent] 31.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Combine 1/4 cup of jelly and cinnamon in a small sauce pan.", "Heat and stir until melted; set aside.", "Place hen halves, skin side up on a rack in a shallow roasting pan; sprinkle with salt.", "Roast in 350 degree oven for 20 minutes.", "Brush with the jelly/cinnamon mixture.", "Roast for 20 to 30 minutes longer or until browned and tender.", "While hens are roasting, cook rice and contents according to the package directions.", "Stir in 2 tablespoons apple jelly, grapes and celery.", "Sprinkle cashews over rice and serve with the hens." ]
[Name] Chile [AuthorId] 20895 [AuthorName] Rhonda O [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-12-12T10:19:00Z [Description] This is my Mom's recipe. It is Great. I'm from Southern Indiana. We put pasta in our chilie. Some call it chilie soup. I'm not sure of how many servings. It depends on what size bowl you want. You can freeze this also. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/68/4/picvCkgPV.jpg" [RecipeCategory] Meat [Keywords] ["Tex Mex", "Southwestern U.S.", "Weeknight", "For Large Groups", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "2", "2", "4", "1", "1/3", "2", "2", NA, NA, "1"] [RecipeIngredientParts] ["onion", "chili beans", "tomato sauce", "water", "chili powder", "sugar", "red pepper flakes", "spaghetti"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 179.1 [FatContent] 3.4 [SaturatedFatContent] 1.2 [CholesterolContent] 22.1 [SodiumContent] 357.1 [CarbohydrateContent] 24.9 [FiberContent] 3.5 [SugarContent] 2.8 [ProteinContent] 12.6 [RecipeServings] 20.0 [RecipeYield] 10 bowls [RecipeInstructions] Brown ground chuck, onion, salt& pepper. Drain fat. In a large pot place chile beans, water, tomatoe sauce, more salt& pepper, chile powder, sugar, The chile spice pkgs, redpepper flakes. Stir. Start to boil. Add ground chuck. Let simmer 1hr. to 1 1/2hrs. Cook spaghetti 3/4 box. Place in cold water. Add to chile after the cook time to your liking. I think Chile is always best the second day.
[Name] Skinny Gravy [AuthorId] 25746 [AuthorName] Giovanna Luvs Disney [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-12-12T10:19:00Z [Description] Make and share this Skinny Gravy recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Christmas", "Thanksgiving", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "4"] [RecipeIngredientParts] ["Swanson chicken broth", "turkey broth", "olive oil", "cornstarch", "water"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 48.8 [FatContent] 1.9 [SaturatedFatContent] 0.4 [CholesterolContent] 0.8 [SodiumContent] 478.0 [CarbohydrateContent] 4.2 [FiberContent] 0.0 [SugarContent] 0.3 [ProteinContent] 3.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Shake can of stock and pour into a sauce pan, add beef cube, olive oil and bring to a simmer. In a small bowl combine the corn starch with some water about 4 tablespoons, and stir. When stock comes to a boil add corn starch slurry. Whisk. The mixture will start to become thick, when the consistency is to your liking remove from heat. If it doesn't thicken enough repeat step 2, by adding another portion of slurry.
[Name] Cat's Apple Crumble [AuthorId] 17496 [AuthorName] Catherine Campbell [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-12-12T10:22:00Z [Description] I was messing around in the kitchen one day and decided to build on a dessert I had made earlier...this is what I came up with! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 -2", "1", "4", NA, "3", "3", "3"] [RecipeIngredientParts] ["fuji apple", "cinnamon graham crackers", "cinnamon", "butter", "sugar", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 211.4 [FatContent] 10.2 [SaturatedFatContent] 5.7 [CholesterolContent] 22.9 [SodiumContent] 146.5 [CarbohydrateContent] 29.4 [FiberContent] 1.4 [SugarContent] 17.4 [ProteinContent] 1.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Slice the apple and place enough slices to just cover the bottom of the four baking ramekins. Put 1/2 of a sheet of cinnamon graham cracker on top. Pour a little (maybe a tbsp] of simple syrup on that. Sprinkle with some cinnamon. Repeat these steps until you get to the top of the ramekin. Combine (with your hands is easiest] the flour, sugar, and butter together until it is mixed and crumbly. Put equal amounts of the mixture on top of each ramekin. Bake at 350 degrees for about 30 minutes, or until the mixed topping is lightly browned and the syrup is slightly bubbling*Note: If you want to make more than 4 servings, just make sure you have equal amounts of the butter, sugar, and flour for the topping. I have also found that just before service, caramelizing sugar on top gives it a nice touch. Enjoy!
[Name] Holiday Rum Torte [AuthorId] 15718 [AuthorName] Steve P. [CookTime] PT5M [PrepTime] PT45M [TotalTime] PT50M [DatePublished] 2001-12-12T10:23:00Z [Description] Easy and delicious No-Bake Holiday Holiday treat.
[Name] White Trash Candy Snack [AuthorId] 13063 [AuthorName] skat5762 [CookTime] nan [PrepTime] PT5H [TotalTime] PT5H [DatePublished] 2001-12-12T10:24:00Z [Description] No, not your new neighbors; this no-bake candy treat is the perfect holiday snack! Time listed includes refrigerator time. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/68/8/picSfBmQb.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/15688/YTmDP4QSDOp8yax6HHuQ_20171222_211042.jpg"] [RecipeCategory] Candy [Keywords] ["Dessert", "Grains", "Fruit", "Nuts", "Potluck", "Winter", "Weeknight", "For Large Groups", "No Cook", "Refrigerator", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "3"] [RecipeIngredientParts] ["peanuts", "white chocolate chips"] [AggregatedRating] 4.5 [ReviewCount] 19.0 [Calories] 469.1 [FatContent] 28.0 [SaturatedFatContent] 14.1 [CholesterolContent] 10.4 [SodiumContent] 81.6 [CarbohydrateContent] 49.8 [FiberContent] 1.8 [SugarContent] 45.1 [ProteinContent] 7.5 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Mix all of the dry ingredients in a large bowl. Melt the white chocolate chips in the microwave and then pour into the bowl with the dry ingredients. Lay the mixture flat on cookie sheets and refrigerate until hardened. Remove from refrigerator and break the mixture apart.
[Name] Rib Eye Steaks Roma-Style [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT10M [PrepTime] PT24H [TotalTime] PT24H10M [DatePublished] 2001-12-12T10:25:00Z [Description] Make and share this Rib Eye Steaks Roma-Style recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["European", "Kid Friendly", "Weeknight", "Broil/Grill", "Oven", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/2", "4", "1", NA, "1/2", "1"] [RecipeIngredientParts] ["fresh rosemary leaves", "garlic cloves", "salt", "fresh ground pepper", "olive oil"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 246.9 [FatContent] 27.1 [SaturatedFatContent] 3.8 [CholesterolContent] 0.0 [SodiumContent] 40.1 [CarbohydrateContent] 2.1 [FiberContent] 0.2 [SugarContent] 0.3 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Lightly pound the meat between pieces of wax paper until somewhat thinner.", "Using a mortar and pestle or food processor, crush the rosemary with the garlic and salt, then work in the pepper, olive oil and 1 teaspoon of the lemon juice.", "Spread over the meat.", "Cover and refrigerate overnight.", "Remove the meat from the marinade and pat it dry.", "Cook either on the grill, barbecue, or a stove- top grill pan, about 3 to 4 minutes per side, or until done to your liking.", "Serve sprinkled with lemon juice or parsley." ]
[Name] Bulgogi: Korean BBQ [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT10M [PrepTime] PT24H [TotalTime] PT24H10M [DatePublished] 2001-12-12T10:28:00Z [Description] A wonderfully marinated Korean beef dish. Kimchi, white sticky rice, whole cabbage leaves and assorted pickled vegetables make a wonderful accompaniment. Optionally, add an assortment of vegetables to beef marinade. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/69/0/picVmdK8o.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/69/0/picJXkb9l.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Meat", "Korean", "Asian", "High Protein", "High In...", "Spicy", "Weeknight", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "4", "1/4", "3", "3", "1/4", "1"] [RecipeIngredientParts] ["sugar", "soy sauce", "garlic", "scallions", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 25.0 [Calories] 510.4 [FatContent] 38.7 [SaturatedFatContent] 15.5 [CholesterolContent] 115.7 [SodiumContent] 1103.0 [CarbohydrateContent] 6.9 [FiberContent] 0.5 [SugarContent] 4.8 [ProteinContent] 32.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix beef& sugar, let rest 2 minutes, then add remaining ingredients. Toss well and let stand 1 hr at room temp or overnight in the refrigerator to allow the meat to mature- better the longer it marinates! Preheat a large, heavy skillet over moderate heat for 2 minutes. Add beef, a few slices at a time, and sear without oil for 2-3 minutes at most. Or, grill beef in very hot gas or electric broiler. Serve immediately with white sticky rice and an assortment of side dishes.
[Name] Easy Pull-apart Breakfast rolls [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT30M [PrepTime] PT7H [TotalTime] PT7H30M [DatePublished] 2001-12-12T10:30:00Z [Description] If you like pull-aparts you'll love this no effort, gooey, cinnamony recipe. It is from the "Companie's Coming Christmas Cookbook" For Christmas brunch use half red and half green cherries. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Fruit", "Nuts", "Canadian", "Kid Friendly", "Christmas", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["6", "1/2", "1", "20", "1/2", "1/2", "1/3"] [RecipeIngredientParts] ["butter", "granulated sugar", "cinnamon", "corn syrup"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 85.9 [FatContent] 5.3 [SaturatedFatContent] 2.3 [CholesterolContent] 9.2 [SodiumContent] 36.4 [CarbohydrateContent] 9.9 [FiberContent] 0.6 [SugarContent] 6.5 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 20 Pull-aparts [RecipeInstructions] ["Stir together the cinnamon and the sugar.", "Dip frozen rolls in the melted butter.", "Roll each in the sugar mixture.", "Grease a 10\" (12 cup] bundt pan or similar ring pan.", "Sprinkle with half the almonds& half the cherries.", "Place frozen rolls in the bundt pan spaced evenly.", "Do this again with the remaining cherries and almonds.", "Mix together the syrup& remaining butter. Drizzle over the top.", "Cover with a damp tea towel and let rise for 6-8 hrs or let them stand overnight Bake in 350F oven for around 30 minutes, let stand 5 minutes then turn out onto a plate Serve MMMMmmmmm." ]
[Name] Garlic Shrimp Spaghetti [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2001-12-12T12:39:00Z [Description] This is always a hit if I have dinner guests who like shrimp. It's simple, but with a wonderful taste -- another great recipe from Canadian Living. I typically serve it with fresh bread, small steaks, salad, and I'll do roast potatoes if I have a guest who I know doesn't like seafood. Note: if you don't have the steaks, expect this to only serve 4; it's that good. [Images] character(0) [RecipeCategory] Spaghetti [Keywords] ["Canadian", "European", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "14", "2", "1/4", "2", "1", "2/3"] [RecipeIngredientParts] ["extra virgin olive oil", "garlic cloves", "salt", "large shrimp", "spaghetti", "flat leaf parsley"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 1530.8 [FatContent] 61.3 [SaturatedFatContent] 8.8 [CholesterolContent] 345.6 [SodiumContent] 1518.5 [CarbohydrateContent] 165.8 [FiberContent] 7.4 [SugarContent] 4.0 [ProteinContent] 75.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Because this recipe is simple, it all depends on quality; don't skimp on any of the ingredients-- use good quality extra-virgin olive oil, fresh shrimp, fresh parsley, etc. And, yes, you read it right-- 14 cloves of garlic. Also note that you're not going to actually consume all that olive oil, a lot of it will pool into the bottom of the serving bowl-- of course, if you want to sop that lovely garlicky oil up with fresh bread, who am I to stop you! First, have everything ready-- shrimp peeled, parsley and garlic chopped, etc. Next, put a LARGE pot of water on, add about 2 tbsp salt to it, and get it on the heat to boil. Meanwhile, in a skillet, heat oil over low heat and cook the garlic, salt and pepper flakes, stirring occasionally, for about 15 minutes or until the garlic is golden, but NOT browned. Increase the heat to medium-high and add the shrimp; stirfry for about 3 minutes or until the shrimp have turned a light pink; don't overcook or the shrimp will be tough. Meanwhile, your spaghetti should be cooked al dente; drain it well then return to the pot. Pour the shrimp mixture over the cooked spaghetti, add the chopped parsley, and toss well. Serve immediately in a large, pre-warmed, shallow serving bowl.
[Name] Walt Disney's Roast Beef Hash [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT1H10M [PrepTime] PT10M [TotalTime] PT1H20M [DatePublished] 2001-12-12T15:27:00Z [Description] Make and share this Walt Disney's Roast Beef Hash 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/15/69/3/picx1ZuCp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/69/3/picoP7GXF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/69/3/picVu1JFm.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "Lunch/Snacks", "Potato", "Vegetable", "Meat", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["onion", "butter", "potato", "egg"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 499.9 [FatContent] 28.6 [SaturatedFatContent] 16.5 [CholesterolContent] 247.1 [SodiumContent] 1183.8 [CarbohydrateContent] 48.0 [FiberContent] 6.6 [SugarContent] 6.5 [ProteinContent] 14.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees. Saute onion in melted butter until tender but not browned; combine sauteed onion with beef, stock and raw potato and put into a buttered 4-cup baking dish. Bake in preheated oven for 1 hour. Remove from oven and shape mixture into an oval patty; place in a hot buttered skillet. Saute until lightly browned on both sides; meanwhile, in a second skillet, fry the egg. Top hash with egg and serve immediately.
[Name] Jerk Wings [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-12-12T15:27:00Z [Description] Make and share this Jerk Wings recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Canadian", "Caribbean", "Kid Friendly", "Spicy", "< 60 Mins", "Beginner Cook", "Deep Fried", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "5", NA] [RecipeIngredientParts] ["butter", "Tabasco sauce", "tomato juice", "flour", "chicken wings"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1465.4 [FatContent] 122.0 [SaturatedFatContent] 55.9 [CholesterolContent] 454.0 [SodiumContent] 836.3 [CarbohydrateContent] 17.7 [FiberContent] 0.7 [SugarContent] 1.5 [ProteinContent] 72.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large saucepan, melt butter over low heat; when melted, stir in jerk spice mix, tabasco and juice; mix well and turn off heat; set aside. In a deep fryer, wok or large pot, heat about 2 inches of oil until hot enough for deep frying. Meanwhile, wash wings and pat dry with paper towel. Dust wings with flour and deepfry until done. Place cooked wings in jerk/butter mixture and let marinate for 2 minutes. Drain off excess liquid and serve immediately.
[Name] chicken and dumplings [AuthorId] 24028 [AuthorName] kay5901 [CookTime] PT1H25M [PrepTime] PT30M [TotalTime] PT1H55M [DatePublished] 2001-12-12T15:27:00Z [Description] this recipe came originaly from a southern living magazine with a few modifications such as carrots,onion and celery. and is a family favorite [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2 1/2", "3/4", "1/2", "1/2", "1/4", "1", "3", "1/2", "1/3", "2", "1", NA, NA, NA] [RecipeIngredientParts] ["chicken", "salt", "pepper", "garlic powder", "dried thyme", "chicken bouillon granule", "self-rising flour", "poultry seasoning", "shortening", "bacon drippings", "milk", "onion", "celery", "carrot"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 770.5 [FatContent] 43.5 [SaturatedFatContent] 12.6 [CholesterolContent] 148.8 [SodiumContent] 1997.0 [CarbohydrateContent] 48.9 [FiberContent] 1.9 [SugarContent] 0.2 [ProteinContent] 42.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cover the chicken with water and bring to a boil in a large dutch oven or pot. Add 1 1/2 tsp. salt. Add 1/2 tsp. pepper. Add garlic powder, dried thyme and ground red pepper. Add desired amount of chopped onion, celery and carrot (optional]. Cover, reduce heat, and simmer 1 hour. Remove chicken, saving broth in dutch oven. Allow to cool. Skim fat from broth. (I cook the chicken the night before and pour the fat into a container and refrigerate overnight; it is easier to skim the fat this way.] Bring broth to a simmer. Skin, bone and coursely chop chicken. Add chicken, bouillon and remaining salt & pepper to broth. Return to simmer. TO MAKE DUMPLINGS... Combine flour and poultry seasoning in a bowl. Cut in shortening and bacon drippings with a pastry blender until mixture is crumbly. Add milk, stirring until dry ingredients are moistened. Turn dough onto a lightly floured surface. Roll out to 1/8 inch thickness. Cut into 1 inch pieces. Bring broth to a boil. Drop dumplings, a few at a time, into boiling broth. Stir gently. Reduce heat, cover and simmer...stirring often, for about 25 minutes. ENJOY THIS SOUTHERN \"COMFORT\" FOOD ON A COLD DAY!
[Name] Maple Baked Apples with Toasted Oats and Almonds [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2001-12-12T15:27:00Z [Description] Tart apples work best for this recipe-- their slightly sour taste pairs well with the sweet maple syrup and nutty almond flavor. You can also substitute firm peaches for the apples, if desired. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "6", "3/4", "1/4", "1/2", "1/2", "2"] [RecipeIngredientParts] ["granny smith apples", "maple syrup", "cinnamon", "ground nutmeg", "rolled oats", "whole wheat flour"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 270.0 [FatContent] 6.9 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 4.9 [CarbohydrateContent] 51.4 [FiberContent] 6.4 [SugarContent] 33.0 [ProteinContent] 5.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees F. Combine apples and 2 tbsp of the maple syrup in a large nonstick skillet over medium-high heat. Saute until apples are tender, about 10 minutes. Transfer apples to a 9-inch pie plate and set aside. In a small bowl, whick together remaining 4 tbsp maple syrup, cinnamon, and nutmeg. Add oats, almonds, and flour and mix well. Spread mixture over apple slices. Bake 40 minutes, until top is golden brown. Cool slightly before serving.
[Name] Sesame Crisp Crackers [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-12-12T15:27:00Z [Description] Make and share this Sesame Crisp Crackers recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "1/4", NA, "1/3", "1/2"] [RecipeIngredientParts] ["whole wheat flour", "sesame seeds", "salt", "olive oil", "water"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 515.2 [FatContent] 32.6 [SaturatedFatContent] 4.6 [CholesterolContent] 0.0 [SodiumContent] 6.4 [CarbohydrateContent] 48.5 [FiberContent] 8.7 [SugarContent] 0.3 [ProteinContent] 13.1 [RecipeServings] nan [RecipeYield] 3 dozen [RecipeInstructions] Preheat oven to 350 degrees F. Stir together whole wheat flour and soy flour, sesame seeds, and salt. Add oil and blend in well, then add enough water to make the dough soft enough to roll out very easily into a thin sheet. Gather the dough into a ball, then roll out to 1/8 inch thick. Cut in cracker shapes or sticks and put on an unoiled baking sheet. Bake until the crackers are crisp and golden.
[Name] Citrus Chicken [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-12-12T15:27:00Z [Description] Light and sunny, this chicken is a great quick-fix dinner. The leftovers can be sliced onto salads and used in pocket sandwiches with watercress and orange slices. This recipe is featured in the book "The Origins Diet". [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "High Protein", "Healthy", "High In...", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1 1/2", NA, "4"] [RecipeIngredientParts] ["olive oil", "fresh lemon juice", "fresh lime juice", "fresh rosemary", "boneless skinless chicken breasts"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 161.1 [FatContent] 4.9 [SaturatedFatContent] 0.9 [CholesterolContent] 68.4 [SodiumContent] 76.9 [CarbohydrateContent] 0.4 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 27.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 375 degrees F. Mix all ingredients, except the chicken. Place the chicken in a shallow roasting pan. Rub mixture on both sides of poultry. Bake uncovered 10 minutes on each side, brushing with marinade when turned. Cook 20 to 30 minutes, until no longer pink.
[Name] Danish Coffee [AuthorId] 20371 [AuthorName] Lennie [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-12T15:27:00Z [Description] A nice change from Spanish coffee; although, if you prefer that, just replace the cherry liqueur with Tia Maria or Kahlua. It's also nice with Grand Marnier instead of the cherry liqueur, but then you'd have to rename it! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/69/9/picvAWEEi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/69/9/picYodMg2.jpg"] [RecipeCategory] Beverages [Keywords] ["Danish", "Canadian", "Scandinavian", "Spanish", "European", "Kosher", "Christmas", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", NA, "1", "1/2", NA, NA] [RecipeIngredientParts] ["lemon wedge", "white sugar", "cognac", "brandy", "coffee"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 2.8 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.4 [CarbohydrateContent] 1.5 [FiberContent] 0.7 [SugarContent] 0.0 [ProteinContent] 0.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Rub the lemon wedge around the rim of a coffee mug; dip mug rim in white sugar. In mug, place cognac and cherry liqueur; fill almost to the top (leave about 3/4 of an inch] with hot, strong coffee. Garnish with a goodly amount of whipped cream and serve.
[Name] Banana-Berry Oatmeal [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-12-12T15:27:00Z [Description] Make and share this Banana-Berry Oatmeal recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Grains", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/2", "2", "1"] [RecipeIngredientParts] ["nonfat milk", "banana", "berries", "oatmeal", "toasted wheat germ", "honey"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 445.7 [FatContent] 4.7 [SaturatedFatContent] 1.1 [CholesterolContent] 4.9 [SodiumContent] 132.6 [CarbohydrateContent] 86.7 [FiberContent] 8.5 [SugarContent] 42.7 [ProteinContent] 19.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a small pan, heat milk until simmering. Add banana and berries, stir, then add oatmeal and wheat germ. Simmer for 2 minutes, stirring occasionally, until milk is absorbed. Let stand 2 minutes. Sweeten with honey.
[Name] Homemade Tofu Burgers [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-12-12T15:27:00Z [Description] Make and share this Homemade Tofu Burgers recipe from Food.com. [Images] character(0) [RecipeCategory] Soy/Tofu [Keywords] ["Beans", "Very Low Carbs", "Vegan", "Low Cholesterol", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["30", "1/3", "1/4", "2", NA] [RecipeIngredientParts] ["tofu", "carrot", "leek", "sesame seeds", "peanuts"] [AggregatedRating] 1.0 [ReviewCount] 2.0 [Calories] 81.6 [FatContent] 5.1 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 13.0 [CarbohydrateContent] 3.4 [FiberContent] 0.7 [SugarContent] 1.1 [ProteinContent] 7.5 [RecipeServings] nan [RecipeYield] 8 patties [RecipeInstructions] Cut tofu into thin slices and arrange between two layers of dishtowel. Let stand for 15 minutes, then put firm pieces in the middle of a dry dishtowel, gather the corners, twist to form a sack, and squeeze tofu firmly to drain off as much moisture as possible. In a shallow bowl, combine tofu with carrot, leeks, and sesame seeds. Knead, as if kneading bread, for about 3 minutes. When dough is smooth and holds together well, moisten palms with oil and shape dough into patties, 3 to 3 1/2 inches in diameter. Pour oil into a wok (to a depth of 1 1/2 inches] or skillet (to a depth of 1/4 to 12 inch]. Heat oil to 375 degrees F. Fry burgers until crisp and nicely browned, about 4minutes on one side, 3 minutes on the other. Drain and serve hot.
[Name] Pork Chops in Onion sauce [AuthorId] 26040 [AuthorName] Ambassador27 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-12-12T15:27:00Z [Description] Make and share this Pork Chops in Onion sauce recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/70/2/pic1tqok0.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "1/4", "1 1/2", "1/2", "1", "1/2", "1 1/2", "4", "1/2"] [RecipeIngredientParts] ["pepper", "red wine", "cornstarch", "salt", "unbleached flour", "onions", "beef broth"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 451.6 [FatContent] 23.2 [SaturatedFatContent] 6.7 [CholesterolContent] 137.3 [SodiumContent] 515.9 [CarbohydrateContent] 10.2 [FiberContent] 1.3 [SugarContent] 3.2 [ProteinContent] 42.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Season pork chops with salt& pepper; coat with flour. heat oil in a heavy saucepan. fry pork chops in oil, 3 mins. on each side, Add onions, cook for another 5 minutes turning once. Pour in wine& beef broth, reduce heat and simmer for 15 minutes. Mix cornstarch with a little bit of cold water, add to broth mixture and cook until thick& bubbly. Pour over pork chops and serve with rice.
[Name] Vegetable-Poached Salmon [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-12-12T15:27:00Z [Description] The subtle blend of flavors from the vegetables complement, without detracting from, the salmon. One serving supplies almost 2 grams of omega-3 fatty acids. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Cholesterol", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1/2", "1", "1/2", "1", "1", "10", "1/2", "1/4", "4", "1/2", "1/2"] [RecipeIngredientParts] ["water", "onion", "leek", "celery", "lemon", "carrot", "lime", "fresh parsley", "bay leaf", "peppercorns", "salt", "thyme", "salmon steaks", "lemon", "lime"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 245.6 [FatContent] 13.7 [SaturatedFatContent] 3.1 [CholesterolContent] 55.0 [SodiumContent] 378.0 [CarbohydrateContent] 9.6 [FiberContent] 2.2 [SugarContent] 3.0 [ProteinContent] 21.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine all the ingredients except salmon and remaining lemon and lime in a large skillet. Cover and simmer for 15 minutes. Set salmon in simmering broth, cover, and gently simmer for 10 minutes, or until fish is opaque. Place on serving plate with fresh lemon and lime garnish. Good served warm or cold.
[Name] Beer Braised Beef Steaks [AuthorId] 25746 [AuthorName] Giovanna Luvs Disney [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-12-12T17:06:00Z [Description] Make and share this Beer Braised Beef Steaks recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "12", "1", "1", "1/2", "2", "4", "2", NA] [RecipeIngredientParts] ["beer", "flour", "onion", "garlic cloves", "olive oil", "olive oil"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 689.8 [FatContent] 51.2 [SaturatedFatContent] 15.9 [CholesterolContent] 80.6 [SodiumContent] 82.4 [CarbohydrateContent] 28.9 [FiberContent] 1.1 [SugarContent] 0.7 [ProteinContent] 22.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Chop onion and garlic and set aside. Pound steaks with meat mallet. Season with salt and pepper. Dredge in flour, and set aside. In a non stick pan, heat 4 tablespoons of olive oil. Fry steaks in oil just until brown. (If the pan gets dry add a little more oil.] Remove steaks from pan. While pan is still hot, add remaining 2 tables spoons of oil. Add chopped onion and let cook 5 minutes. Add garlic and let sauté for 2 minutes. Add beer. Dissolve bouillon cube in beer. Once the cube is dissolved, add steaks back to pan. Let everything slowly simmer for about 30 minutes or until braising liquid has thickened up. If sauce needs to be seasoned, season it after it has thickened.
[Name] Sandwich Press Recipe - Cozy Eggs [AuthorId] 25746 [AuthorName] Giovanna Luvs Disney [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-12-12T17:06:00Z [Description] Make and share this Sandwich Press Recipe - Cozy Eggs recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Cheese", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1/2", "1", "2", NA] [RecipeIngredientParts] ["eggs", "water", "milk", "American cheese", "cheddar cheese", "garlic powder", "green onion"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 384.3 [FatContent] 19.1 [SaturatedFatContent] 8.2 [CholesterolContent] 443.7 [SodiumContent] 729.9 [CarbohydrateContent] 29.4 [FiberContent] 1.5 [SugarContent] 3.4 [ProteinContent] 22.6 [RecipeServings] 1.0 [RecipeYield] 2 pieces [RecipeInstructions] In a bowl combine eggs, water, salt, pepper and garlic powder. Whisk until combined. Cook in frying pan until fully cooked. Heat sandwich press. Add first slice of bread. Top with cheese slice. Top with scrambled eggs. Top with green onion and shredded cheddar. Top with last piece of bread. Press and let cook for 5 minutes. • Suggestion: You can also put some cooked and crumbled bacon inside before cooking! Optional: Serve with ketchup.
[Name] Cane My Christmas Drink [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT8M [TotalTime] PT8M [DatePublished] 2001-12-13T09:22:00Z [Description] This is a drink that will impress your visitors for Christmas. I will tell you make it and they will not be disappointed. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Christmas", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "30", "60", "1"] [RecipeIngredientParts] ["chocolate milk", "Kahlua"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 314.7 [FatContent] 8.6 [SaturatedFatContent] 5.3 [CholesterolContent] 30.0 [SodiumContent] 152.8 [CarbohydrateContent] 37.1 [FiberContent] 2.0 [SugarContent] 35.1 [ProteinContent] 8.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Pour ingredients in a large glass in this order; chocolate milk, Kahlua, schnapps. Then hang the candy cane on the inside of the cup. Drink slowly and enjoy your surroundings.
[Name] P.d.c. [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-13T09:22:00Z [Description] Make and share this P.d.c. recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["5", "10", "10", "5"] [RecipeIngredientParts] ["green creme de menthe", "Baileys Irish Cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 38.3 [FatContent] 0.8 [SaturatedFatContent] 0.5 [CholesterolContent] 3.0 [SodiumContent] 5.1 [CarbohydrateContent] 3.5 [FiberContent] 0.0 [SugarContent] 3.4 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Layer into a shot glass in this order Creme de Menthe, Sambuca, Chatreuse and then Bailey's. Enjoy the taste!
[Name] Jewel Fruit Tart [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT30M [PrepTime] PT1H30M [TotalTime] PT2H [DatePublished] 2001-12-13T09:22:00Z [Description] Pretty, fruit tart that is nice as a dessert or to go with brunch. Prep time includes 1 hour chill time for dough. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1/2", "2", "2", "1", "1/2", "1/2", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["butter", "honey", "egg", "vanilla", "lemon juice", "whole wheat pastry flour", "cream cheese", "honey", "vanilla", "strawberry", "green grape", "red grapes"] [AggregatedRating] 2.0 [ReviewCount] 2.0 [Calories] 379.0 [FatContent] 18.2 [SaturatedFatContent] 11.1 [CholesterolContent] 70.5 [SodiumContent] 149.0 [CarbohydrateContent] 52.3 [FiberContent] 3.9 [SugarContent] 28.0 [ProteinContent] 6.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Beat together butter and 1/2 cup honey in a large bowl. Beat in egg, 1/2 t. vanilla and lemon juice. Sift flour into liquid ingredients, stir to mix. Form dough into a ball and chill for 1 hour. Pre-heat oven to 350 degrees. Butter a 12 inch pizza pan. Press cookie dough into pan, trimming edges; prick with fork. Bake on middle shelf for 15 to 20 minutes or until lightly browned. Cool Thoroughly in the pan. Beat together cream cheese, honey and vanilla; spread on cooled cookie crust. Arrange fruit in an attractive design. Heat apricot preserves in a small pan; brush lightly on top of fruit. Chill before serving.
[Name] Spumoni Slices - Italian Christmas Cookies [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT12M [PrepTime] PT45M [TotalTime] PT57M [DatePublished] 2001-12-13T09:22:00Z [Description] These three colored cookies are pretty simple to make and add a nice touch of color to your gift platters [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Nuts", "European", "Christmas", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/2", "3", "1", "1", "2", "1", "1/2", "1", "4", "1/3", "1/2", "1/4", "3", NA] [RecipeIngredientParts] ["shortening", "butter", "all-purpose flour", "sugar", "egg", "milk", "vanilla", "baking soda", "milk", "pistachio nut", "chocolate"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 106.2 [FatContent] 5.7 [SaturatedFatContent] 2.3 [CholesterolContent] 10.4 [SodiumContent] 36.9 [CarbohydrateContent] 12.5 [FiberContent] 0.4 [SugarContent] 5.3 [ProteinContent] 1.5 [RecipeServings] 42.0 [RecipeYield] 84 cookies [RecipeInstructions] Beat shortening and margarine or butter about 30 seconds or till softened. Add half the flour, the sugar, egg, 2 tablespoons milk, vanilla, baking soda, and 1/4 teaspoons salt. Beat till thoroughly combined, scraping sides of bowl occasionally. Stir in remaining flour. Divide dough into thirds. Into one portion, mix chocolate and 2 teaspoons of the milk. Into second portion, mix cherries. Into third portion mix nuts, remaining milk, flavoring, and enough green food coloring to tint dough. To shape dough, line bottom and sides of an 8 x 4 x 2 inch loaf pan with clear plastic wrap. Press pink dough evenly in pan. Top with chocolate dough. Top with green dough. Cover and chill for 4 to 24 hours. Preheat oven to 375 degrees. Invert pan; remove dough. Remove plastic wrap. Cut dough into 1/4 inch thick slices; cut each slice crosswise into three pieces. Place 2 inches apart on ungreased cookie sheet. Bake in 375 oven 8 to 10 minutes or till edges are lightly browned. Remove and cool on rack. Drizzle with powdered sugar icing tinted green or with melted chocolate.
[Name] Shrimp with Garlic [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-12-13T09:22:00Z [Description] Make and share this Shrimp with Garlic recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Stove Top" [RecipeIngredientQuantities] ["1", "1/2", "1", "2", "1", "1/2", "1", NA, "2"] [RecipeIngredientParts] ["olive oil", "red bell pepper", "garlic", "medium shrimp", "lemon juice", "crushed red pepper flakes", "parsley"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 253.3 [FatContent] 19.4 [SaturatedFatContent] 2.8 [CholesterolContent] 115.2 [SodiumContent] 114.2 [CarbohydrateContent] 4.4 [FiberContent] 0.7 [SugarContent] 1.6 [ProteinContent] 15.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Prepare linguine according to package directions; drain. Heat oil in large skillet over medium neat. Add bell pepper and garlic; cook 6 minutes or just until tender. Add shrimp, lemon juice, crushed red pepper, salt and black pepper; cook 10 minutes or until shrimp is pink and opaque. Sprinkle with parsley. Add shrimp mixture to cooked linguine in large bowl and toss well. Serve immediately.
[Name] Texas Cowpoke Trail Mix [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-12-13T09:22:00Z [Description] Make and share this Texas Cowpoke Trail Mix recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/71/1/pickHt83H.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Fruit", "Nuts", "Christmas", "Thanksgiving", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "1 1/2", "1", "2/3", "2", "1/2"] [RecipeIngredientParts] ["coconut", "honey", "ground cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 358.1 [FatContent] 21.3 [SaturatedFatContent] 3.0 [CholesterolContent] 0.0 [SodiumContent] 353.4 [CarbohydrateContent] 38.0 [FiberContent] 6.5 [SugarContent] 6.1 [ProteinContent] 11.1 [RecipeServings] 8.0 [RecipeYield] 7 1/2 cups [RecipeInstructions] In large bowl, stir together cereal, dried fruit, peanuts, pretzels and coconut, if desired. Add honey and cinnamon, tossing well to coat. Spread mixture on foil-lined cookie sheets. Bake in preheated 350°F oven 10 minutes. Cool; store in tightly covered container.
[Name] Chocolate Chip Coffee Cake [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2001-12-13T09:22:00Z [Description] Make and share this Chocolate Chip Coffee Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Spring", "Summer", "Winter", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 -2", "3", "1", "3", "16", "1", "3", "1", "1/4", "1/2", "1", "1/2"] [RecipeIngredientParts] ["butter", "eggs", "sugar", "flour", "sour cream", "salt", "baking powder", "baking soda", "sugar", "walnuts", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1001.4 [FatContent] 61.2 [SaturatedFatContent] 33.9 [CholesterolContent] 222.2 [SodiumContent] 715.4 [CarbohydrateContent] 104.0 [FiberContent] 3.2 [SugarContent] 50.2 [ProteinContent] 14.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Beat together butter, sugar and eggs. In separate bowl, sift together dry ingredients. Add to creamed mixture. Add sour cream and blend well. Pour half the batter into greased pan. Mix together last four ingredients. Cover batter with half the topping. Add remaining batter. Cover with remaining topping. Bake at 350 degrees for one hour.
[Name] Nuts and Berries [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-13T09:22:00Z [Description] Make and share this Nuts and Berries recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["15", "15", "5"] [RecipeIngredientParts] ["vodka", "Amaretto", "Baileys Irish Cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 50.0 [FatContent] 0.8 [SaturatedFatContent] 0.5 [CholesterolContent] 3.0 [SodiumContent] 5.0 [CarbohydrateContent] 1.1 [FiberContent] 0.0 [SugarContent] 1.0 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Pour Vodka and then Amaretto into a shot glass. Then add bailey's to the top. Time to drink, so down the hatch.
[Name] C3PO [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-13T09:22:00Z [Description] This is one far out drink. For the slightly more advanced cocktail maker. I myself am not a big fan of this drink but, one of my friends loves it. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "15", "15", "60", "60", "2"] [RecipeIngredientParts] ["Cointreau liqueur", "oranges"] [AggregatedRating] nan [ReviewCount] nan [Calories] 61.6 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.9 [CarbohydrateContent] 14.6 [FiberContent] 0.2 [SugarContent] 11.6 [ProteinContent] 0.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Add all ingredients to a shaker with no ice and shake. Pour into a cocktail glass and garnish with 2 slices of oranange's to give the inpression that the glass has eye's. Enjoy this drink slowly.
[Name] A joy of Almond [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 2001-12-13T09:22:00Z [Description] Make and share this A joy of Almond recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2"] [RecipeIngredientParts] ["Kahlua", "Amaretto"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 88.0 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.3 [CarbohydrateContent] 9.2 [FiberContent] 0.0 [SugarContent] 9.2 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] "Chill rocks glass, start with Kahlua, layer Amaretto and Creme de almond."
[Name] 1-900-AMIDRUNKYET [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT8M [TotalTime] PT8M [DatePublished] 2001-12-13T09:22:00Z [Description] Try to bullfrog this drink. If you don't know what bullfrog is, what you do is put your mouth around the shot glass/cup and skull the drink without using and hands(This means you have to pick it up with your hands). [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["15", "15", "15", "15", "15", "15", "30", "60"] [RecipeIngredientParts] ["Absolut kurant vodka", "Grand Marnier", "Chambord raspberry liquor", "Malibu rum", "Amaretto", "cranberry juice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 19.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.4 [CarbohydrateContent] 2.0 [FiberContent] 0.0 [SugarContent] 1.7 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 6 Shots [RecipeInstructions] Add all ingredients to a shaker filled with ice and shake. Strain into shot cups. 1,2,3 down. Remember try and bullfrog them!
[Name] Swedish Apple Nut Strip [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-12-13T09:22:00Z [Description] Make and share this Swedish Apple Nut Strip recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Apple", "Fruit", "Nuts", "Swedish", "Scandinavian", "European", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "3", "1/2", "1/2", "1", "1", "1/4", "1"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "salt", "butter", "egg", "walnuts", "ground cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 191.3 [FatContent] 11.8 [SaturatedFatContent] 6.2 [CholesterolContent] 45.5 [SodiumContent] 189.1 [CarbohydrateContent] 18.7 [FiberContent] 0.8 [SugarContent] 4.0 [ProteinContent] 3.1 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 375°F. In bowl, mix flour, 2 tablespoons sugar and salt; cut in butter until mixture is crumbly. Stir in egg; form dough into a ball. Cover; chill for 15 minutes. Divide dough in half. On lightly greased baking sheet, shape each half into a 10X2- inch rectangle. Make a 1-inch wide indentation down the center length of each rectangle; fill each with 1/2 cup of applesauce. Mix remaining 1 tablespoon sugar, walnuts and cinnamon; sprinkle on dough along sides of applesauce filling. Bake 20 minutes. Cool slightly on wire rack. Cut into 1-inch diagonal slices. Cool completely. Store in airtight container.
[Name] Steak with Parmesan-Grilled Vegetables [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-12-13T09:22:00Z [Description] Make and share this Steak with Parmesan-Grilled Vegetables recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "2", "1/4", "2", "2", "2", "1", NA] [RecipeIngredientParts] ["garlic", "dried basil leaves", "black pepper", "parmesan cheese", "olive oil", "red wine vinegar", "red bell peppers", "yellow bell peppers", "red onion", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 126.8 [FatContent] 8.8 [SaturatedFatContent] 2.1 [CholesterolContent] 5.5 [SodiumContent] 100.9 [CarbohydrateContent] 8.6 [FiberContent] 2.2 [SugarContent] 4.2 [ProteinContent] 3.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine garlic, basil and pepper in small bowl; mix well. Remove 4 teaspoons seasoning; press onto both sides of steaks. Add cheese, oil and vinegar to remaining seasoning, mixing well; set aside. Place steaks in center of grid over medium coals; arrange vegetables around steaks. Grill steaks uncovered 14 to 16 minutes for medium-rare to medium doneness, turning occasionally. Grill peppers 12 to 15 minutes and onion 15 to 20 minutes or until tender, turning both once. Brush vegetables with cheese mixture during last 10 minutes of grilling. Season steaks to taste with salt. Trim fat from steaks; remove bones. Carve steaks crosswise into thick slices; serve with vegetables. Notes: Brush vegetables with cheese mixture, and cook them in foil packets on a covered grill for about 15 minutes.
[Name] A Fuzzy Thing [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2001-12-13T09:22:00Z [Description] This is a fruity drink that was invented by a friend of mine and i should give him credit for it. He introduced it to me, so here's to you Bobby! [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1 1/2", "1", "1", NA] [RecipeIngredientParts] ["Absolut citron vodka", "triple sec"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 131.1 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.6 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Pour alcohol first, then add the juice. A little sour mix is needed, but not enough to overpower the juice. Shake before serving, and make sure there isn't too much ice in the drink.
[Name] Prego ZestyZiti [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-12-13T09:22:00Z [Description] Make and share this Prego ZestyZiti recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "European", "Potluck", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "4 1/2"] [RecipeIngredientParts] ["Italian sausage", "onion", "green bell pepper", "macaroni"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 850.4 [FatContent] 32.9 [SaturatedFatContent] 11.2 [CholesterolContent] 64.7 [SodiumContent] 1377.9 [CarbohydrateContent] 98.2 [FiberContent] 4.9 [SugarContent] 5.4 [ProteinContent] 37.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In medium skillet over medium heat, cook sausage onion and pepper until sausage is no longer pink. Pour off fat. Add pasta sauce. Heat to a boil. Serve over macaroni Top with grated Parmesan cheese.
[Name] Bat Bite [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-13T09:22:00Z [Description] Make and share this Bat Bite recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["3", NA, "1", NA] [RecipeIngredientParts] ["Bacardi light rum", "cranberry juice"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 693.9 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.1 [CarbohydrateContent] 0.2 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Pour Grenadin over the side of a highball glass and then add ice. Add White rum and then the cranberry juice. Stir. I think it's time to drink.
[Name] Stir-Fry Pita Sandwiches [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-12-13T09:22:00Z [Description] Make and share this Stir-Fry Pita 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/15/72/2/picEyIipt.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "Healthy", "< 30 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["12", "1", "1", "1/2", "1/4", "4", "8", "4"] [RecipeIngredientParts] ["onion", "red bell pepper", "red pepper flakes", "leaf lettuce", "feta cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 408.3 [FatContent] 13.3 [SaturatedFatContent] 3.9 [CholesterolContent] 62.0 [SodiumContent] 1035.8 [CarbohydrateContent] 43.0 [FiberContent] 3.0 [SugarContent] 6.6 [ProteinContent] 28.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut chicken tenders in half lengthwise and crosswise. Coat large nonstick skillet with nonstick cooking spray. Cook and stir chicken over medium heat 3 minutes. Add onion and bell pepper; cook and stir 2 minutes. Add Italian dressing and red pepper flakes; cover and cook 3 minutes. Remove from heat; uncover and let cool 5 minutes. While chicken mixture is cooling, cut pita breads in half to form pockets. Line each pocket with lettuce leaf. Spoon chicken filling into pockets; sprinkle with feta cheese. Note: Salad dressings offer a surprising amount of convenience in the kitchen. Their basic components of oil, vinegar, herbs and spices provide a ready-made marinade or seasoned oil for cooking meats and poultry.
[Name] Tuna Macaroni and Cheese [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-12-13T09:22:00Z [Description] Make and share this Tuna Macaroni and Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] Tuna [Keywords] ["Cheese", "Potluck", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "2", "3/4", "16", "6", "2"] [RecipeIngredientParts] ["water", "elbow macaroni", "Velveeta cheese", "tuna", "milk"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 396.9 [FatContent] 14.9 [SaturatedFatContent] 8.7 [CholesterolContent] 56.3 [SodiumContent] 895.5 [CarbohydrateContent] 43.1 [FiberContent] 4.5 [SugarContent] 5.2 [ProteinContent] 23.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Bring water to boil in saucepan. Stir in macaroni. Reduce heat to medium-low; cover. Simmer 8 to 10 minutes or until macaroni is tender. Add Velveeta, vegetables, tuna and milk; stir until Velveeta is melted.
[Name] Crab Burger Cakes [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-12-13T09:22:00Z [Description] I love crabs. they are up there with yabbies as my favourite food. This is one of my grandma's recipes. I have only ever cooked this dish once and it was very nice. [Images] character(0) [RecipeCategory] Crab [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", "1/4", "1", "1"] [RecipeIngredientParts] ["mayonnaise", "Worcestershire sauce", "parsley", "baking powder", "salt", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 151.7 [FatContent] 2.3 [SaturatedFatContent] 0.6 [CholesterolContent] 94.1 [SodiumContent] 1488.9 [CarbohydrateContent] 8.1 [FiberContent] 0.3 [SugarContent] 1.0 [ProteinContent] 23.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Break the bread up into small pieces and then moisen with some milk. Place the wet bread into a bowl and then add all other ingredients. Mix the ingredients together well. Shape the mixture into the size of the patties that you desire. Fry on top of the stove until they are nice and golden brown. Make them into a burger or serve them with a salad.
[Name] Deer (Venison) Jerky [AuthorId] 11815 [AuthorName] Ctraugh [CookTime] PT30H [PrepTime] PT24H [TotalTime] PT54H [DatePublished] 2001-12-13T09:22:00Z [Description] Make and share this Deer (Venison) Jerky recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Deer", "Wild Game", "Meat", "Kid Friendly", "Spring", "Summer", "Winter", "Spicy", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "1/2", "1/2", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["liquid smoke", "Worcestershire sauce", "fresh ground pepper", "salt", "onion powder", "garlic powder", "soy sauce"] [AggregatedRating] 5.0 [ReviewCount] 24.0 [Calories] 101.0 [FatContent] 1.8 [SaturatedFatContent] 0.7 [CholesterolContent] 63.5 [SodiumContent] 922.8 [CarbohydrateContent] 1.7 [FiberContent] 0.2 [SugarContent] 0.5 [ProteinContent] 18.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Take your meat to the local butcher and have it cut thin. You can do this yourself by semi-freezing your meat then cut it into 1/4-inch strips. Note: meat cut with the grain will be chewy, and against the grain will be tender. Combine everything but the meat in a large bowl and stir well. Marinate meat over night in the refrigerator, then drain. To use a dehydrator place meat on racks, do not overlap, and let dry for 24-36 hours. To use an oven, preheat to 150-degrees then place meat on cookie sheets without overlapping for 8-10 hours. Turn at least once during drying. They are ready when the jerky bends without breaking. Let cool, seal tight, and refrigerate for long-term storage.
[Name] Post-Modern Cocktail [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-13T09:22:00Z [Description] Contains quite a few ingredients but, is quite easy to make. That's what I love about cocktails is that most are so easy to make. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["45", "1", "1/2", "1/2", "2"] [RecipeIngredientParts] ["dark rum", "Pernod", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 117.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.1 [CarbohydrateContent] 0.3 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Place all ingreedients into a shaker glass filled with ice and shake. Strain into a nice fancy cocktail glass.
[Name] Pumpkin Pecan Bread [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT1H10M [PrepTime] PT15M [TotalTime] PT1H25M [DatePublished] 2001-12-13T09:22:00Z [Description] Make and share this Pumpkin Pecan Bread recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/72/7/picmzxcpt.jpg" [RecipeCategory] Breads [Keywords] ["Breakfast", "Lunch/Snacks", "Fruit", "Vegetable", "Nuts", "Potluck", "Christmas", "Thanksgiving", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "4", "1", "2 3/4", "1", "2", "1", "1/2", "1"] [RecipeIngredientParts] ["butter", "granulated sugar", "dark brown sugar", "eggs", "Libby's canned pumpkin", "all-purpose flour", "pumpkin pie spice", "baking powder", "baking soda", "salt", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 352.3 [FatContent] 17.9 [SaturatedFatContent] 8.2 [CholesterolContent] 83.4 [SodiumContent] 338.8 [CarbohydrateContent] 44.9 [FiberContent] 1.7 [SugarContent] 26.7 [ProteinContent] 4.7 [RecipeServings] 16.0 [RecipeYield] 2 loaves [RecipeInstructions] CREAM butter,granulated sugar and brown sugar in large mixer bowl until light. Add eggs, one at a time, beating well after each addition. Beat in pumpkin. COMBINE flour, pumpkin pie spice, baking powder, baking soda, salt and pecans in small bowl. Add to pumpkin mixture; mix just until blended. SPOON into 2 greased and floured 8 1/2X4 1/2-inch loaf pans. BAKE in preheated 350°F oven for 1 hour 10 minutes, or until wooden pick inserted in center comes out clean. Cool for 10 minutes. Remove from pans; cool on wire racks.
[Name] SAFT GLOGG (Swedish Fruit Juice Glogg) [AuthorId] 154044 [AuthorName] UnknownChef86 [CookTime] PT30M [PrepTime] PT4H [TotalTime] PT4H30M [DatePublished] 2001-12-13T09:22:00Z [Description] This is an "authentic" swedish recipe that comes from a wonderful cookbook from our local nebraska "swedish capital" of Oakland. Great recipes in this book, I cherish it. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Fruit", "Swedish", "Scandinavian", "European", "Christmas", "Weeknight", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "2", "1/4", "1", "8", "2/3", "2/3"] [RecipeIngredientParts] ["orange", "apple cider", "currant juice", "sugar", "cinnamon stick", "cloves", "raisins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 166.8 [FatContent] 3.2 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 15.6 [CarbohydrateContent] 34.7 [FiberContent] 1.4 [SugarContent] 31.4 [ProteinContent] 1.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Using a vegetable peeler, cut colored portion from orange in single spiral. Reserve orange for another purpose. In a large pot combine orange peel and the next five ingredients. Let stand 4 hours. Bring to a boil over medium heat. Reduce to low; simmer 30 minutes. Serve hot or cold in punch cups with a few raisins and almonds in each serving.
[Name] Apple Dessert [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-13T09:22:00Z [Description] Make and share this Apple Dessert recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1/4", "2", "1", "1"] [RecipeIngredientParts] ["apples", "raisins", "cider", "cinnamon", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1102.3 [FatContent] 21.3 [SaturatedFatContent] 2.3 [CholesterolContent] 0.0 [SodiumContent] 143.1 [CarbohydrateContent] 242.3 [FiberContent] 31.1 [SugarContent] 177.5 [ProteinContent] 14.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Combine apples, raisins, and almonds in serving bowl. Drizzle apple juice or cider over fruit and sprinkle with cinnamon and nutmeg. (If the apples are not sweet enough, you can drizzle a small amount of honey over the fruit].
[Name] Torta Mele alla Panna:Apple Cream Cake [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H5M [PrepTime] PT20M [TotalTime] PT1H25M [DatePublished] 2001-12-13T09:22:00Z [Description] Lovely Italian dessert. It is rich but very good. In a sense you could call it a pie but who cares just make it and MMMmm try it! [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Cheese", "Apple", "Fruit", "European", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "1/2", "1/2", "1/4", "1", "2", "4", "1", "2", "2", "2", "1/2", "2", "2", "1/2", "8", "1", "1/4", "1/4", "1", "1"] [RecipeIngredientParts] ["flour", "salt", "cinnamon", "sugar", "baking powder", "lemons", "butter", "green apples", "eggs", "sugar", "flour", "fresh lemon rind", "cream cheese", "raisins", "salt", "cinnamon"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 309.1 [FatContent] 19.5 [SaturatedFatContent] 11.8 [CholesterolContent] 105.9 [SodiumContent] 303.4 [CarbohydrateContent] 30.4 [FiberContent] 1.2 [SugarContent] 16.9 [ProteinContent] 4.7 [RecipeServings] nan [RecipeYield] 12 more or less depending how you cut it [RecipeInstructions] Sift together the dry pastry ingredients mix well. Cut in the butter until mealy (use pastry cutter or two knives]. Beat the egg yolk and cream add to the flour mixture, mix well and form a round ball. Roll out to about 11x7\" rectangle. line a pyrex dish with the pastry, bringing the edges up the sides, trim. ---------Filling-----------. Arrange apples, overlapping on the cake base. Beat the eggs and sugar until thick. Gradually add the 2 tbsp flour, lemon rind, cream softened cream cheese, raisins, salt and peelBake in moderate oven (350F] 1 to 1 1/4 hours. Serve room temp with cream (not whipped or serve warm with stiff whipped cream or serve without cream]. Sprinkle cinnamon on top.
[Name] Barmans Nightmare [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-13T09:23:00Z [Description] Make and share this Barmans Nightmare recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["5", "5", "5", "5", "5"] [RecipeIngredientParts] ["blue curacao", "Amaretto", "Baileys Irish Cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 35.4 [FatContent] 0.8 [SaturatedFatContent] 0.5 [CholesterolContent] 3.0 [SodiumContent] 6.7 [CarbohydrateContent] 5.7 [FiberContent] 0.0 [SugarContent] 4.2 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Layer the ingredients in the order on the list of ingredients. Look. Admire your pretty drink (If you got it right]. Drink.

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