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[Name] The Rick [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-13T09:23:00Z [Description] This is one of the first cocktails that I made. It is soooo simple that anyone could do it. A nice way to improve the taste of sambuka if you don't like sambuka. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["15", "15"] [RecipeIngredientParts] character(0) [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 7.1 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.2 [CarbohydrateContent] 1.6 [FiberContent] 0.0 [SugarContent] 1.3 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Pour Sambuca into a shot glass and then slowly pour in the orange juice. 1,2,3 down.
[Name] Super BBQed Toasted Sandwiches [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2001-12-13T09:23:00Z [Description] Make and share this Super BBQed Toasted 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/15/73/3/pic2fszak.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/73/3/15733.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "Australian", "Kid Friendly", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "8", "1", "4", "1/2", "4", NA, NA, NA, NA] [RecipeIngredientParts] ["mushrooms", "tomatoes", "ham", "red capsicum", "cheese", "barbecue sauce", "butter", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 332.2 [FatContent] 15.7 [SaturatedFatContent] 9.1 [CholesterolContent] 36.4 [SodiumContent] 806.6 [CarbohydrateContent] 32.3 [FiberContent] 1.9 [SugarContent] 3.7 [ProteinContent] 15.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Butter the bread on 1 side. Place the ingredients on the sandwich in this order; Ham, cheese BBQ sauce, tomato, salt, pepper, Mushroom and then capsicum. Place in a toaster oven and be sure to have the buttered sides of the bread on the outside. You can also do these under the grill or broiler.
[Name] Christmas Ring [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2001-12-13T09:23:00Z [Description] Make and share this Christmas Ring recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "Christmas", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "2/3", "2", "2/3", "1/8", "1/8", "1 1/2", "3 1/2", "1/4", "1/3"] [RecipeIngredientParts] ["butter", "sugar", "coconut", "sugar", "butter", "confectioners' sugar", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2484.8 [FatContent] 84.0 [SaturatedFatContent] 52.1 [CholesterolContent] 248.1 [SodiumContent] 1610.2 [CarbohydrateContent] 419.7 [FiberContent] 13.8 [SugarContent] 300.8 [ProteinContent] 24.4 [RecipeServings] nan [RecipeYield] 2 rings [RecipeInstructions] Unroll crescent rolls and spread with melted butter. Combine sugar, orange rind and coconut. Sprinkle rolls with coconut mixture. Roll and arrange in circles in two lightly greased 8\" round pans. Bake 30 minutes at 350 degrees. Meanwhile, combine ingredients for orange glaze or confectioner's sugar icing. Spread on cooled Christmas Ring and decorate with cherries, nuts, etc. Freezes nicely. Makes 2 rings.
[Name] Souper Easy Crock Pot Roast [AuthorId] 26058 [AuthorName] lisa brown [CookTime] PT7H [PrepTime] PT30M [TotalTime] PT7H30M [DatePublished] 2001-12-13T09:23:00Z [Description] Make and share this Souper Easy Crock Pot Roast recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Meat", "Low Protein", "Low Cholesterol", "Weeknight"] [RecipeIngredientQuantities] [NA, "2", "2", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["potato", "carrot", "onion", "mushroom"] [AggregatedRating] nan [ReviewCount] nan [Calories] 178.3 [FatContent] 8.9 [SaturatedFatContent] 2.0 [CholesterolContent] 16.8 [SodiumContent] 2435.8 [CarbohydrateContent] 20.7 [FiberContent] 2.0 [SugarContent] 6.1 [ProteinContent] 6.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Put roast in crock pot and sprinkle with salt and pepper if so desired. Add soups and cook on low about 5 hours. Put veggies in with potatoes on the bottom and cook for 2 more hours. Yummy!
[Name] A Day at the Beach [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2001-12-13T09:23:00Z [Description] Make and share this A Day at the Beach 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/15/73/6/picNJDW4N.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/73/6/piccIXBLG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/73/6/picQgT1u9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/73/6/picbvyY0Y.jpg"] [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "4", "1/2"] [RecipeIngredientParts] "Amaretto" [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 323.1 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 6.0 [CarbohydrateContent] 22.0 [FiberContent] 0.2 [SugarContent] 16.7 [ProteinContent] 0.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Shake Rum, Amaretto, and Orange Juice in a shaker filled with ice. Strain over ice into a highball glass. Add Grenadine and garnish with a Pineapple Wedge and a Strawberry.
[Name] Danish Krasekager, Marzipan Cakes [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2001-12-13T09:23:00Z [Description] This is a traditional Danish cookie/cake that is served at all festive occasions, Weddings, Christmas, Easter etc. It sounds like Ho Hum but it is truly delicious [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Nuts", "Danish", "Scandinavian", "European", "Christmas", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "4", "4", "2", "3", "4 1/2", "1", "1/2"] [RecipeIngredientParts] ["icing sugar", "water", "icing sugar", "vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 930.7 [FatContent] 60.2 [SaturatedFatContent] 4.6 [CholesterolContent] 0.0 [SodiumContent] 441.2 [CarbohydrateContent] 82.2 [FiberContent] 13.4 [SugarContent] 64.8 [ProteinContent] 28.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix all the ingredients (except Icing ingredients] in a saucepan and heat over low heat, until almond paste is slightly roasted and has absorbed all the liquid Leave the almond paste to cool completely. Roll the paste into strips the thickness of a medium finger and the length of a cookie sheet. Place the strips on a well greased baking sheet which has been slightly sprinkled with flour. Pinch each strip at the top so the strip is broad at the base and narrows to a sharp ridge at the top. Cut into 3 inch pieces. Bake in low oven 300F for 15-20 minutes or until light brown on top only, Cool Mix the icing ingredients and stir well and until it has an even consistency. Decorate the cookies with the icing drizzled in a zig zag patter across them.
[Name] Herbed up Butterfish [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-12-13T09:24:00Z [Description] I love seafood and this is a great dish because it is so simple. Anyone can cook this so if you are reading this give it a go. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Kid Friendly", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1/2", "1/2", "1/2", "1/4", "6", NA] [RecipeIngredientParts] ["butter", "margarine", "thyme", "onion powder", "garlic powder", "salt", "white pepper", "lemon wedge"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 69.8 [FatContent] 7.7 [SaturatedFatContent] 4.9 [CholesterolContent] 20.4 [SodiumContent] 261.7 [CarbohydrateContent] 0.4 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 0.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a bowl mix the butter, thyme, onion powder, garlic powder, salt and white pepper. Place the ingrediets from the bowl into a frying pan on medium heat. Once the butter has melted add the butterfish fillets and cook for 3-5 minutes on each side or until it is cooked to your satisfaction. Squeeze the lemon wedge over the fish once cooked or serve as a garnish.
[Name] Pecan-Crusted Chicken Drumsticks [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-12-13T09:25:00Z [Description] Make and share this Pecan-Crusted Chicken Drumsticks 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/15/74/0/picOb2YsC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/74/0/pic3jWMfw.jpg"] [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Fruit", "Nuts", "Meat", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["12", "6", "1", "1", "1/3", "1", "1 1/2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["chicken drumsticks", "chicken legs", "egg", "pecans", "sugar", "salt", "onion powder", "black pepper", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 695.0 [FatContent] 45.8 [SaturatedFatContent] 14.7 [CholesterolContent] 308.2 [SodiumContent] 947.8 [CarbohydrateContent] 7.3 [FiberContent] 0.8 [SugarContent] 2.9 [ProteinContent] 60.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] PREHEAT oven to 400°E Toss chicken legs with egg to coat. COMBINE cornflakes, pecans, sugar, salt, onion powder and pepper in large resealable plastic food storage bag. Add chicken legs two at a time; shake to coat. PLACE chicken on foil-lined baking sheet; drizzle with melted butter. Bake 40 to 45 minutes or until tender.
[Name] Spaghetti Frittata [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-12-13T10:37:00Z [Description] Make and share this Spaghetti Frittata recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "Lunch/Snacks", "Spaghetti", "Pork", "Cheese", "Vegetable", "Meat", "Canadian", "European", "Kid Friendly", "Brunch", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/2", "1/2", "6", "2", "1", "1/4", "1/4", "2"] [RecipeIngredientParts] ["butter", "margarine", "onion", "mushroom", "red bell pepper", "ham", "eggs", "parmesan cheese", "flat leaf parsley", "salt", "fresh ground black pepper"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 297.3 [FatContent] 14.7 [SaturatedFatContent] 6.5 [CholesterolContent] 334.7 [SodiumContent] 332.1 [CarbohydrateContent] 25.6 [FiberContent] 2.0 [SugarContent] 2.7 [ProteinContent] 15.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large skillet, melt 1 tbsp butter over medium heat and saute onion, mushrooms, bell pepper and ham for 5 minutes, or until onion has softened, stirring occasionally. Meanwhile, whisk eggs in a large bowl; then whisk in the cheese, half the parsley, the salt and pepper and the cooked onion mixture. Cut cooked spaghetti into 2-inch lengths and stir into egg mixture. In the same skillet you used to cook onions etc, melt the remaining 1 tbsp of butter over medium heat; try to coat the sides as well as the bottom. Pour in egg mixture and cook, without stirring, for 3 to 5 minutes, or until the bottom is golden and most of the mixture is set. Now carefully invert frittata onto a plate, then slide back into skillet, cooked side up. Cook for 3 to 5 minutes longer, or until golden on the bottom. Garnish with remaining parsley and serve, cut in wedges; just as good warm as hot. For Vegetarian omit the ham.
[Name] Cherry Pineapple Cobbler [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2001-12-13T10:37:00Z [Description] Make and share this Cherry Pineapple Cobbler recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3 1/2", "1", "1/3", "4", "2", "1/2", "1 1/4", "1", "1/4", "1", "2", "1/3", "1", NA] [RecipeIngredientParts] ["cherries", "unsweetened pineapple", "water", "cornstarch", "honey", "vanilla", "flour", "baking soda", "cinnamon", "butter", "margarine", "honey", "half-and-half", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 224.3 [FatContent] 3.5 [SaturatedFatContent] 1.7 [CholesterolContent] 41.9 [SodiumContent] 233.0 [CarbohydrateContent] 44.6 [FiberContent] 3.1 [SugarContent] 18.5 [ProteinContent] 5.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees. Lightly butter a 8x8x2 inch baking dish. Combine cherry juice, pineapple juice and water in a jar with a tight fitting lid. Add cornstarch and shake until well blended. Pour into a med size saucepan. Add cherries, pineapple and honey. Cook over med heat until thick and bubbly. Add vanilla. Sift together flour, baking soda, and cinnamon. Add butter, honey, half& half and egg. Mix just until dry ingredients are moistened. Pour cherry mixture into the prepared baking dish. Place 6 even spoonfuls of dough over fruit. Bake for about 25 minutes or until topping is slightly browned. Serve topped with whipped cream.
[Name] Tehina (Sesame Sauce) [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-13T10:37:00Z [Description] Tahina is one of my favorite foods, I use it as a salad dressing, I drag some pita through it, or spread it on bread as a great base for sandwiches. I have even been known to mix it into tuna fish salad. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Salad Dressings", "Southwest Asia (middle East]", "Asian", "Vegan", "Kosher", "Free Of...", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["3/4", "3/4", "1/4 - 1/2", "1/4", "4", NA, "1/4"] [RecipeIngredientParts] ["tahini", "water", "salt", "fresh lemon juice", "garlic", "cayenne pepper", "ground cumin"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 132.4 [FatContent] 10.8 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 90.1 [CarbohydrateContent] 7.0 [FiberContent] 2.1 [SugarContent] 0.2 [ProteinContent] 4.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] If you are opening a jar of tahini, stir to blend the two layers before measuring it. Stir it slowly to avoid splashing. Refrigerate what<U+0092>s left in the jar and it will stay blended. Spoon the tahini paste into a medium bowl. Slowly whisk in ¾ cup water. Add the salt, lemon juice, garlic, cayenne and cumin. Taste and add more salt, lemon juice and cayenne if you like. If the sauce is too thick, stir in more water, 1 tablespoon at a time. Serve cool or at room temperature. You can make this in the blender. This is quicker, but I find washing a bowl and whisk easer than washing a blender. The Tupperware shaker also is a good tool, my Tupperware lady demonstrated her shaker making tehina, and I just had to have it!
[Name] Best of Bridge Danish Glogg [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2001-12-13T10:37:00Z [Description] The Best of Bridge cookbooks are an excellent series of Canadian cookbooks. This recipe is taken from the "Grand Slam" book. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Fruit", "Nuts", "Danish", "Swedish", "Canadian", "Scandinavian", "European", "Kosher", "Winter", "Christmas", "Weeknight", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "3/4", "3", "1", "1", "1/3"] [RecipeIngredientParts] ["red wine", "brandy", "beer", "orange", "lemon", "white sugar", "cinnamon sticks", "whole cloves", "raisins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 347.1 [FatContent] 2.5 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 10.0 [CarbohydrateContent] 40.5 [FiberContent] 1.9 [SugarContent] 31.8 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Using cheesecloth, make a spice bag with the cinnamon and cloves; tie tightly with kitchen string. Combine all ingredients in a large pot, bring to a boil, then simmer for 90 minutes, covered. Remove lemon slice and orange slices, and spice bag, before serving.
[Name] Black Beans [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2001-12-13T10:37:00Z [Description] Really good black beans with out all the soaking. Could be converted to vegetarian by leaving out the ham hock and adding more seasoning. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Black Beans", "Beans", "Meat", "Mexican", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "8", "1", "12", "1", "2", "1", "1 1/2", "1 1/2", NA, "1", "6"] [RecipeIngredientParts] ["olive oil", "onions", "garlic cloves", "black beans", "water", "smoked ham hock", "bay leaves", "parsley", "salt", "ground cumin", "ground black pepper", "smoked ham", "cooked white rice"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 408.4 [FatContent] 5.5 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 600.0 [CarbohydrateContent] 77.0 [FiberContent] 8.1 [SugarContent] 1.7 [ProteinContent] 12.1 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Over medium heat, In a heavy kettle or dutch oven, sauté onions in oil till soft and transparent. Add garlic and sauté till fragrant and lightly browned. Add more oil as necessary. Add water, beans, ham hock (or bone] bay leaves, parsley, salt and cumin. Bring to a boil over medium-high heat. Skim surface as required. Reduce heat to low and simmer, partially covered for about two hours, or until several beans test tender (add more water if cooking liquid reduces to level of beans]. Remove ham hock from beans. If beans are still watery you can continue to simmer or use an immersion blender or the back of a large spoon to puree some of the beans. Dice optional meat and put into beans. (If using country ham leave salt out of beans] Adjust seasoning. Prepare rice as directed. When cool enough to handle, remove ham from hock, discard bone and skin, and cut meat into bite-size pieces; set aside. Serve beans over rice with a couple chunks of the hock meat on top. Garnish with more chopped parsley. Note, I have cilantro as an option as it does have a very strong, distinct, taste that some people do not like.
[Name] Maple Walnut Pudding Cake [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2001-12-13T10:41:00Z [Description] Make and share this Maple Walnut Pudding Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "2", "3/4", "1/4", "14", "2", "3", "1", "1 2/3"] [RecipeIngredientParts] ["milk", "maple syrup", "flour", "baking powder", "butter", "margarine", "walnuts", "hot water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 302.1 [FatContent] 16.9 [SaturatedFatContent] 3.4 [CholesterolContent] 70.8 [SodiumContent] 152.4 [CarbohydrateContent] 35.9 [FiberContent] 1.5 [SugarContent] 24.6 [ProteinContent] 5.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Butter a 2 quart casserole dish. Mix all ingredients together except walnuts and hot water. Pour mixture into the prepared casserole dish. Sprinkle walnuts on top. Pour hot water over all. Bake for 35 minutes or until a cake tester or tooth pick inserted in the center of the upper part (the cake part of the pudding] comes out clean.
[Name] Chicken Scampi [AuthorId] 26104 [AuthorName] Melissa Ward [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-12-13T11:58:00Z [Description] Heavenly recipe with chicken and garlic. It is really delicious and I got the recipe from a friend I used to teach preschool with. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/74/7/picbN5ye6.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "European", "< 30 Mins"] [RecipeIngredientQuantities] ["3 -4", "1/4", "1/2", "2", "1/2", "1", "1/2", NA, "4", NA] [RecipeIngredientParts] ["chicken breasts", "olive oil", "butter", "garlic", "green onion", "salt", "pepper", "roma tomatoes", "rice"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 702.8 [FatContent] 62.3 [SaturatedFatContent] 25.8 [CholesterolContent] 174.1 [SodiumContent] 756.5 [CarbohydrateContent] 5.1 [FiberContent] 1.5 [SugarContent] 2.6 [ProteinContent] 31.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Put olive oil and butter in skillet on low heat.", "Add the green onions and minced garlic and saute.", "Add Italian seasoning, salt and pepper.", "Put chicken that has been cut into pieces in the skillet with the garlic onion and seasonings.", "Heat until chicken is no longer pink.", "I usually let the chicken sit with the other ingredients in the skillet for a few moments on low just to get the seasoning set in really well.", "I then put the tomatoes in to just heat through.", "I serve with the rice or noodles." ]
[Name] Tampa Sushi rolls [AuthorId] 26040 [AuthorName] Ambassador27 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-12-13T11:58:00Z [Description] I found this at a Japanese steakhouse. My wife would never go near raw fish but this is cooked, an absolute must try for the sushi beginner! Go easy on the wasabi though. Kids love it too as an alternative to fish sticks. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Japanese", "Asian", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", NA, "1", "2", "1", NA, NA] [RecipeIngredientParts] ["sushi rice", "grouper", "nori", "onions", "mayonnaise", "toasted sesame seeds"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1371.6 [FatContent] 2.0 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 26.2 [CarbohydrateContent] 302.8 [FiberContent] 10.5 [SugarContent] 0.3 [ProteinContent] 25.3 [RecipeServings] nan [RecipeYield] 8 sushi rolls [RecipeInstructions] Heat oil in a deep fryer to 350 degrees. Dredge grouper in tempura flour then dip in tempura batter and deep fry for 1 1/2 mins, set aside. Spread sushi rice out on bamboo mat about 8\"x 8\" square. (dip fingers in water to keep rice from sticking to them] Toast nori over an open flame, just til crispy, lay sheet over rice. Spread mayo on bottom edge of nori sheet, add grouper and onion slivers. Start at bottom and roll, rice should be on the outside if done right. (sort of like a jelly roll] Cut into 8 pieces, lay flat and sprinkle sesame seeds on top. Serve with japanese soy sauce, wasabi and pickled ginger. Enjoy!
[Name] Boston Brown Bread [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2001-12-13T11:58:00Z [Description] This brown bread is easily mixed and fun to make in coffee cans since it is steamed instead of baked. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Weeknight", "Steam", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1 1/2", "1/2", "1"] [RecipeIngredientParts] ["milk", "vinegar", "cornmeal", "whole wheat flour", "baking soda", "molasses", "raisins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1222.5 [FatContent] 13.6 [SaturatedFatContent] 6.2 [CholesterolContent] 34.2 [SodiumContent] 1128.6 [CarbohydrateContent] 261.7 [FiberContent] 21.9 [SugarContent] 90.8 [ProteinContent] 28.2 [RecipeServings] nan [RecipeYield] 2 breads [RecipeInstructions] Mix together milk and vinegar. Let mixture set at room temp for 15 minutes to allow the milk to sour. In a seperate bowl, spoon mix dry ingredients together. Add molasses and raisins to the milk. Add liquid mixture to dry ingredients. Beat until blended. Divide batter between 2 well buttered 1 lb coffee cans or other cans of 5 cup capacity. Cover with dome shaped rounds of aluminum foil, buttered on the down side. Secure with rubber bands. Stand cans on a rack in a large kettle. Add enough water to reach 3/4 of the way up the cans but not enough to float them. Cover kettle and simmer for 2 hours to steam the bread. Remove bread from kettle and let stand on a wire rack until cool enough to handle. Remove bread from the cans and serve warm. To re-heat bread, wrap in aluminum foil, stand on rack in kettle, add hot water to level below the rack and simmer for 30 minutes.
[Name] Roasted New Potatoes with Garlic Aioli [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2001-12-13T13:12:00Z [Description] Make and share this Roasted New Potatoes with Garlic Aioli recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Spring", "Summer", "Christmas", "Weeknight", "Oven", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1/4", NA, "4", "1", NA, "1", "1", "1", "2", "4 -6"] [RecipeIngredientParts] ["potatoes", "olive oil", "sea salt", "Dijon mustard", "lemon juice", "light olive oil", "canola oil", "boiling water", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 684.6 [FatContent] 50.7 [SaturatedFatContent] 6.0 [CholesterolContent] 66.4 [SodiumContent] 27.5 [CarbohydrateContent] 53.2 [FiberContent] 6.7 [SugarContent] 2.4 [ProteinContent] 7.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] To roast potatoes----------------. Preheat oven to 200C degrees. Scrub potatoes and pat dry. Place in roasting dish with the oil and grind sea salt over. Bake for 45-50 minutes until golden and tender. Aioli-------------------. Place yolks,mustard,water,salt and pepper and lemon juice in a blender and run machine until well mixed. Combine the 2 oils. While machine is running, gradually add a few drops of oil at a time to start, then in a thin stream. Aioli will thicken and go pale. Mix in the crushed garlic. Cover and store in fridge until ready to use. Will keep 3-4 weeks.
[Name] Holiday (Gingerbread) Cookie House [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT10M [PrepTime] PT6H [TotalTime] PT6H10M [DatePublished] 2001-12-13T15:10:00Z [Description] This is a fun project to do with the kids and completely edible. Very cute holiday decoration. The prep time is up to you and how much work you want to put into decorating the house. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Healthy", "Kid Friendly", "High In...", "Christmas", "Weeknight"] [RecipeIngredientQuantities] ["1 1/2", "1 1/4", "1 1/2", "1", "1", "1/2", "1/4", "1/2", "1", "2", "1/2", "1/4", "2", "2", "2", "1/4", "1/4", "2", "1"] [RecipeIngredientParts] ["whole wheat flour", "white flour", "cinnamon", "ground ginger", "ground nutmeg", "butter", "honey", "molasses", "egg", "cream of tartar", "honey", "vanilla", "instant nonfat dry milk powder", "cream of tartar", "honey", "vanilla", "instant nonfat dry milk powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4207.7 [FatContent] 104.8 [SaturatedFatContent] 62.3 [CholesterolContent] 492.2 [SodiumContent] 2152.0 [CarbohydrateContent] 701.8 [FiberContent] 29.2 [SugarContent] 414.2 [ProteinContent] 135.2 [RecipeServings] nan [RecipeYield] 1 Cookie House [RecipeInstructions] In Addition you will need: flat baking sheet, parchment paper or foil, lightweight cardboard, pencil, scissors, sharp knife, 9 inch square piece of heavy cardboard, Pastry bag with writing tip and star tip, candies, nuts, raisins, etc for decorating. Sift together dry ingredients in a med bowl. In a large bowl, beat butter until fluffy. Beat in honey, molasses and egg. With floured hands, work flour mix into moist ingredients until well mixed. Cover and chill for 30 minutes. Line a baking sheet with parchment paper or foil. Roll dough out onto it. Return to fridge for 1 hour. Preheat oven to 350 degrees. Trace on the lightweight cardboard outlines of a roof rectangle, 2 1/2\"x4 1/2\", front/back rectangle, 4 1/2\"x3\" and side pieces with a roof point on one end, 2 3/4\" wide, 3\" from bottom to diagnal cut, 2\" at an angle to make the roof point. Place the cut out pieces on the rolled out dough and cut around them with a sharp knife point, twice for piece, leaving the cut out dough on the pan and removing the dough between the pieces. (you can roll this dough out for cookies] Make a tree for the yard if desired. Bake on middle shelf until edges are slightly browned. 10 to 12 minutes. Remove from oven and cool completely on wire racks. Make the decorator frosting by beating the egg whites and cream of tartar together until frothy. Beat in honey and vanilla. Slowly add dry milk, beating until stiff and glossy. Place 1/2 of the frosting into a pastry bag with the writing tip. Cover the rest as this frosting hardens quickly. Draw on your doors and windows. (if the frosting is too thick, thin slightly with honey. If not thick enough, beat in more dry milk] Line the edges of the cookie pieces as you work, gluing the house together and onto the foil covered heavy cardboard. You will have to hold each piece together for about 2 minutes to allow frosting to dry and hold. Tint the rest of the frosting with food coloring to finish decorating your house. Maybe a wreath for the front door, curtains in the windows and to color in the door or to paint your house (thin out to brush on the paint, paint in thin layers, drying between layers] To make the vanillia frosting for snow and icicles, etc. Beat egg whites and cream of tartar until frothy. Beat in honey and vanilla. Gradually beat in dry milk. If icing is not firm enough, add more milk. Outline all the joints and the eaves (where the roof joins the house] of your house with this frosting. If desired, form the icicles with the writing tip under the roof and outline the roof with candies or nuts by pushing them into the icing. Beat about 1/2 cup of the dried milk into remaining frosting. Spread out around the house creating snow. Place candies or nuts creating a walk to the door. Make\"snowdrifts\" in front of the windows. Push trees into drifts. To make a snowman, roll a 3/4 inch and 1/2 inch icing balls between your palms, pressing the two together. Use small bits of nuts or candies to make his face. Lightly press the snowman into the snow in the front yard, adding more frosting to secure him in place if necessary. Roll out 2 long pieces of icing between palms to make snowdrifts and place them on each side of the walk. Let house dry for 24 hours.
[Name] Pie Crust [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT13M [PrepTime] PT5M [TotalTime] PT18M [DatePublished] 2001-12-13T15:10:00Z [Description] Make and share this Pie Crust recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/75/2/picaV6dQL.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Grains", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1/3", "1"] [RecipeIngredientParts] ["flour", "vinegar", "milk", "salt"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 937.3 [FatContent] 70.1 [SaturatedFatContent] 27.5 [CholesterolContent] 68.7 [SodiumContent] 66.7 [CarbohydrateContent] 64.8 [FiberContent] 2.2 [SugarContent] 0.2 [ProteinContent] 9.5 [RecipeServings] nan [RecipeYield] 3 9-inch crusts [RecipeInstructions] ["Cut lard into the flour.", "Add the last three ingredients, mix and form into ball.", "Divide into thirds.", "Chill.", "This will be sticky until you chill it.", "Keep unused portion in refrigerator until needed.", "Roll each out into a 9\" piecrust.", "If you are baking single crust bake at 400 degrees for 11-13 minutes or until lightly browned.", "If you are making a double crust pie follow directions from the can of fruit.", "As you bake your pie, you may want to add foil around the edges so they don't brown to quickly." ]
[Name] M&M Jumble Cookies [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-12-13T15:10:00Z [Description] Make and share this M&M Jumble Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "Christmas", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/4", "1", "1 1/4", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["butter", "margarine", "sugar", "light brown sugar", "egg", "flour", "baking soda", "raisins", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 154.9 [FatContent] 8.0 [SaturatedFatContent] 3.6 [CholesterolContent] 15.0 [SodiumContent] 55.6 [CarbohydrateContent] 19.9 [FiberContent] 0.8 [SugarContent] 14.2 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 32 cookies [RecipeInstructions] Preheat oven to 350 degrees . In a bowl, beat butter and sugars until light and fluffy . Add egg . Combine flour and baking soda; blend into creamed mixture . Stir in M & M's baking bits, raisins and nuts . Drop rounded tablespoonfuls (1 1/2 inch balls] about 2 inches apart onto greased cookie sheets . Bake 13 to 15 minutes . Cool 2 to 3 minutes on cookie sheet before transferring to wire racks to cool thouroughly . Store in tightly covered container .
[Name] Strawberry Crunch [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-12-13T15:11:00Z [Description] Make and share this Strawberry Crunch recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Strawberry", "Berries", "Fruit", "Christmas", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1/2", "4 -6"] [RecipeIngredientParts] ["strawberries", "Cointreau liqueur"] [AggregatedRating] nan [ReviewCount] nan [Calories] 188.1 [FatContent] 15.2 [SaturatedFatContent] 9.2 [CholesterolContent] 54.3 [SodiumContent] 16.7 [CarbohydrateContent] 13.4 [FiberContent] 3.2 [SugarContent] 7.5 [ProteinContent] 1.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Wash strawberries and set aside 6 for decoration. Hull remaining strawberries and put in large bowl. Add the cointreau and crush strawberries lightly with fork. Whip the cream until thick. Fold into strawberry mixture. Lightly crush meringue with your hands (leaving a little for decoration] and add to strawberry mixture. Gently fold in with a rubber spatula until evenly mixed. To Serve-----------------. Pile into 6 fancy wine glasses and place remaining meringue over top. Place fanned out strawberry on each dessert.
[Name] Disney On Ice [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-13T16:28:00Z [Description] Make and share this Disney On Ice recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["15", "15", "15", "1"] [RecipeIngredientParts] ["Bacardi light rum", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 87.3 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 5.7 [CarbohydrateContent] 13.7 [FiberContent] 0.0 [SugarContent] 9.5 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix in a shot glass. 1,2,3 down.
[Name] Cocktail Bomb [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-13T16:28:00Z [Description] This is a super yummy drink and it looks great to. The first time I was served one of these I remember I had to know everything that was in it so I could make it at home. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["10", "10", "10", "10"] [RecipeIngredientParts] ["creme de menthe", "irish cream"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 42.1 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.6 [CarbohydrateContent] 4.7 [FiberContent] 0.0 [SugarContent] 4.7 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Layer in a shot glass in this order. Tequila, Creme de Menthe, ouzo and irish creme. Admire your great layering work. Destroy your layering work by drinking it.
[Name] Healthy Tossed Salad [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-12-13T16:28:00Z [Description] We had this for tea last night which is why I could get a photo of it. I love tossed salads and this one would be one of my favourite. Healthy and yummy. What more could you want? [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/75/8/15758.jpg" [RecipeCategory] Vegetable [Keywords] ["Australian", "Thanksgiving", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["4", "3", "1", "2", "1/2", "1/4", "1", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["lettuce", "mushrooms", "tomatoes", "cheese", "red capsicum", "English cucumber", "spring onion", "herbs", "pepper", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 111.9 [FatContent] 7.1 [SaturatedFatContent] 4.4 [CholesterolContent] 18.2 [SodiumContent] 279.5 [CarbohydrateContent] 6.0 [FiberContent] 1.1 [SugarContent] 2.1 [ProteinContent] 6.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place the lettuce in the bottom of a deep bowl. Place the italian herbs on the lettuce. Add the mushrooms, cheese, spring onions and capsicum. Then add the cucumber and place some salt on the cucumber. Add the tomato and place some salt and pepper on the tomato. Sprinkle salad herbs on top of the tomato. Dress with Italian light dressing.
[Name] Chewy Chocolate Chip Cookies [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT14M [PrepTime] PT15M [TotalTime] PT29M [DatePublished] 2001-12-13T16:28:00Z [Description] These cookies are AWESOME! They stay softer and chewier than the Toll House Recipe. You will love these. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["3 1/4", "1", "1", "1", "1 1/2", "1 1/4", "2", "1", "1 3/4"] [RecipeIngredientParts] ["flour", "cake flour", "baking powder", "baking soda", "butter", "brown sugar", "eggs", "vanilla"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 3523.9 [FatContent] 189.7 [SaturatedFatContent] 115.5 [CholesterolContent] 577.5 [SodiumContent] 1937.3 [CarbohydrateContent] 436.9 [FiberContent] 15.3 [SugarContent] 214.5 [ProteinContent] 40.5 [RecipeServings] nan [RecipeYield] 2 dozen [RecipeInstructions] Preheat oven to 375 degrees. Mix dry ingredients. Combine butter and sugar. Beat until creamy. Add eggs and vanilla. Beat in flour mixture.
[Name] Full Body Massage [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-13T16:28:00Z [Description] No this isn't a voucher for a free body massage but, it is a yummy drink for people who love cranberry juice. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["60", "30", "60"] [RecipeIngredientParts] ["triple sec", "cranberry juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 6.8 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.2 [CarbohydrateContent] 1.7 [FiberContent] 0.0 [SugarContent] 1.5 [ProteinContent] 0.0 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients into a shaker cup with ice and shake. Strain into 5 shot glasses. Down the hatch.
[Name] Zeppole [AuthorId] 25372 [AuthorName] Marie L [CookTime] PT30M [PrepTime] PT3H [TotalTime] PT3H30M [DatePublished] 2001-12-13T16:29:00Z [Description] Make and share this Zeppole recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "European", "Healthy", "Weeknight", "Deep Fried", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3/4", "1", "2", "1/2", NA] [RecipeIngredientParts] ["active dry yeast", "water", "egg", "all-purpose flour", "salt"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 49.8 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 10.6 [SodiumContent] 62.2 [CarbohydrateContent] 9.6 [FiberContent] 0.4 [SugarContent] 0.1 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 20 Zepppoles [RecipeInstructions] ["Sprinkle yeast into water.", "Let stand for a few minutes; then stir till dissolved.", "Beat in egg, flour, and salt.", "When smooth, cover and let stand in a warm place until doubled in bulk.", "Beat down, and let rise until doubled again.", "Drop by Tablespoonfuls into 1 inch of hot (375°F] oil.", "When browned on one side, turn and brown on other side.", "Drain on absorbent paper.", "Can be rolled in, or sprinkled with sugar.", "Tablespoons of dough can be formed around pieces of fruit, or raisins can be mixed into the dough before frying. Ricotta cheese is a personal favorite." ]
[Name] Freddy Fuddpucked [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-13T16:29:00Z [Description] Make and share this Freddy Fuddpucked recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["15", "1", NA] [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Pour Tequila and Orange juice into a shot glass. Attempt to layer the galliano. 1,2,3 down.
[Name] Chocolate Oatmeal Bars [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-12-13T16:29:00Z [Description] Make and share this Chocolate Oatmeal Bars recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/76/3/picYu8MMt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/76/3/piceTf3pZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/76/3/pic1UP5SC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/76/3/picQUuHkk.jpg"] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "4", "3", "2 1/2", "1 1/2", "1", "1", "2", "1"] [RecipeIngredientParts] ["butter", "margarine", "butter", "margarine", "brown sugar", "eggs", "vanilla extract", "quick oats", "flour", "salt", "baking soda", "sweetened condensed milk", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 195.9 [FatContent] 9.3 [SaturatedFatContent] 4.7 [CholesterolContent] 23.1 [SodiumContent] 147.7 [CarbohydrateContent] 26.6 [FiberContent] 1.2 [SugarContent] 17.4 [ProteinContent] 3.1 [RecipeServings] 48.0 [RecipeYield] 4 dozen [RecipeInstructions] In a mixing bowl, cream 1 cup butter and brown sugar. Beat in eggs and 2 teaspoons vanilla. Combine the oats, flour, 1 teaspoon salt and baking soda; stir into creamed mixture. Press two-thirds of oat mixture into a greased 15 x 10-inch baking pan. In a saucepan, combine milk, chocolate chips and remaining butter and salt. Cook and stir over low heat until chocolate is melted. Remove from the heat; stir in walnuts and remaining vanilla. Spread over the crust. Sprinkle with remaining oat mixture. Bake at 350° for 25 minutes or until golden brown. Cool. Cut into squares.
[Name] A Little Dinghy [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 2001-12-13T16:29:00Z [Description] Make and share this A Little Dinghy recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["3", "3", "1", "1", "1"] [RecipeIngredientParts] ["Parrot Bay coconut rum", "Malibu rum", "cranberry juice"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 437.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.2 [CarbohydrateContent] 10.9 [FiberContent] 0.1 [SugarContent] 8.9 [ProteinContent] 0.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Pour the shots into a glass of ice. Then fill the glass with equal parts orange juice, cranberry juice, and pineapple juice. Garnish with a pineapple wedge, an orange slice, and an umbrella.
[Name] Desert Fire [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-13T16:29:00Z [Description] This is the kind of drink that should be drunk underneath your porch watching the sun set on another day. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["45", "45", "1"] [RecipeIngredientParts] ["Wild Turkey bourbon", "Tabasco sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [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] 3.0 [RecipeYield] nan [RecipeInstructions] Shake ingredients in a shake glass no ice. Pour into 3 shot glass. 1,2,3 time to feel that desert fire, skull.
[Name] A Little Green Man From Mars [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 2001-12-13T16:29:00Z [Description] Great drink for Saint Patrick's Day. You can find Mint Green Maraschino Cherries at most supermarkets in the canned fruit section. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["St. Patrick's Day", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2"] [RecipeIngredientParts] "green maraschino cherry" [AggregatedRating] nan [ReviewCount] nan [Calories] 8.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.2 [CarbohydrateContent] 2.1 [FiberContent] 0.2 [SugarContent] 1.9 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Use a large shot glass. Remove stem from one Mint Green Maraschino Cherry and drop in glass. Pour Jagermeister and Rumple Minze.
[Name] Homemade (Fat Free) Pasta [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2001-12-14T15:29:00Z [Description] Make and share this Homemade (Fat Free) Pasta recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "3/4"] [RecipeIngredientParts] ["all-purpose flour", "fat free egg substitute"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 178.0 [FatContent] 1.4 [SaturatedFatContent] 0.3 [CholesterolContent] 0.3 [SodiumContent] 56.4 [CarbohydrateContent] 32.0 [FiberContent] 1.1 [SugarContent] 0.3 [ProteinContent] 8.1 [RecipeServings] 6.0 [RecipeYield] 1 Pound [RecipeInstructions] Put the flour into the bowl of a food processor. Pulse while adding the egg substitute. This will produce a soft ball of dough. Turn out onto a floured towel or board and knead the dough into a single ball that is glossy and elastic. Put in plastic wrap and set aside for 30 minutes. FLOUR the rollers of a pasta machine. Cut the dough in quarters; flour all over and flatten. Put the first piece of dough through the largest opening on the pasta machine 3 times, folding the dough in half after each time through. Then put it through each successively smaller opening until it has gone through the smallest. Repeat this process for the remaining 3 pieces of dough. Put each of the thin pieces of dough through the wide cutters on machine. Hang and dry 10 minutes.
[Name] Gin Slush [AuthorId] 20371 [AuthorName] Lennie [CookTime] nan [PrepTime] PT24H [TotalTime] PT24H [DatePublished] 2001-12-14T15:29:00Z [Description] This gin slush is a tradition in my family; I've modified my SIL's recipe to this one, which I prefer. It keeps a long time in the freezer and serves a crowd. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Fruit", "Canadian", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Kosher", "Weeknight", "No Cook", "Beginner Cook", "Freezer", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "5", "1/2", "3", "1"] [RecipeIngredientParts] ["frozen limeade concentrate", "boiling water", "white sugar", "tea"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 5002.4 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 71.2 [CarbohydrateContent] 500.6 [FiberContent] 2.9 [SugarContent] 450.0 [ProteinContent] 9.0 [RecipeServings] nan [RecipeYield] 1 large pot of slush [RecipeInstructions] In a large pot, combine all ingredients and stir well; put the lid on. Freeze for a minimum of 24 hours. This makes a slushy drink; it won't freeze solid because of the gin-- serve 1/3 slush and 2/3 Wink (a grapefruit pop]; use 7-up or Sprite if you can't find Wink.
[Name] Country Captain Chicken [AuthorId] 23955 [AuthorName] KJ1036 [CookTime] PT20M [PrepTime] PT24H [TotalTime] PT24H20M [DatePublished] 2001-12-14T15:29:00Z [Description] Make and share this Country Captain Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Weeknight"] [RecipeIngredientQuantities] ["1", "1/4", "3", "2", "1", "1", "1", "1", "1", "1", "1/2", "2 -4"] [RecipeIngredientParts] ["plain yogurt", "tomato paste", "fresh mint leaves", "lemon juice", "garlic", "curry powder", "chili powder", "ground cumin", "ground coriander", "salt", "fresh ground black pepper", "chicken breasts"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 378.0 [FatContent] 18.4 [SaturatedFatContent] 6.6 [CholesterolContent] 108.7 [SodiumContent] 1586.7 [CarbohydrateContent] 17.6 [FiberContent] 3.2 [SugarContent] 10.2 [ProteinContent] 37.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine every ingredient but chicken in a large bowl. Add chicken to the mixture and ensure it is completely coated. Cover and refridgerate for at least 2 hours, but overnight is better. Grill chicken until cooked through.
[Name] Pretzel Salad [AuthorId] 26209 [AuthorName] Christy Cherney [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-12-14T15:29:00Z [Description] Make and share this Pretzel Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2 - 1", "1", "16", "8", "20"] [RecipeIngredientParts] ["sugar", "butter", "instant vanilla pudding", "Cool Whip", "cream cheese", "crushed pineapple", "pineapple tidbits"] [AggregatedRating] nan [ReviewCount] nan [Calories] 680.1 [FatContent] 37.0 [SaturatedFatContent] 26.1 [CholesterolContent] 61.7 [SodiumContent] 935.9 [CarbohydrateContent] 82.9 [FiberContent] 1.8 [SugarContent] 48.5 [ProteinContent] 7.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a cake pan (or similar shallow dish], combine pretzels, sugar, and melted butter. Blend until pretzels are coated well. Bake at 400° for 10 minutes; stirring occasionally as it browns easily. Stir as it is cooling, turn out onto wax paper and break up any clumps. Prepare pudding as if using for a pie. In a large mixing bowl, blend Cool Whip and cream cheese. Beat on high until smooth. Add pudding and fold in drained pineapple. Stir in pretzel mix just before serving. Enjoy! (but note: This salad is NOT good for leftovers, the sugar mix melts on the pretzel's and they get soggy.]
[Name] Asian poached chicken [AuthorId] 23955 [AuthorName] KJ1036 [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-12-14T15:29:00Z [Description] Make and share this Asian poached chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Asian", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1/2", "4", "4", "4", "2", "1", "2", "2 -4", "1", "1", "1"] [RecipeIngredientParts] ["water", "oyster sauce", "soy sauce", "brown sugar", "spring onions", "kaffir lime leaves", "star anise", "garlic", "ginger", "chicken breasts", "ginger", "garlic", "red chile"] [AggregatedRating] nan [ReviewCount] nan [Calories] 745.3 [FatContent] 19.9 [SaturatedFatContent] 5.5 [CholesterolContent] 108.0 [SodiumContent] 6884.6 [CarbohydrateContent] 89.1 [FiberContent] 2.0 [SugarContent] 64.1 [ProteinContent] 52.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all ingredients up to (and including] coriander roots in a large saucepan or deep frying pan. Bring to the boil, then reduce heat. Add chicken, simmering until cooked. Blend together remaining ginger, garlic and chilli until well combined. Add a little liquid and pour over chicken, to serve.
[Name] Walt's Teriyaki Marinade and Dipping Sauce [AuthorId] 25909 [AuthorName] The Kanajyn [CookTime] PT3M [PrepTime] PT5M [TotalTime] PT8M [DatePublished] 2001-12-14T15:29:00Z [Description] This is an old way of making a teriyaki sauce with honey instead of sugar, giving it a more pleasing sweetness. It's great for marinading and dipping with any kind of meat dish. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/77/3/pic6Bdnmp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/77/3/picQ1H6aW.jpg"] [RecipeCategory] Chicken [Keywords] ["Pork", "Poultry", "Meat", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1/4", "1/3", "1/4", "1", "1", "1/2"] [RecipeIngredientParts] ["ground ginger", "soy sauce", "honey", "garlic clove", "onion", "water"] [AggregatedRating] 5.0 [ReviewCount] 46.0 [Calories] 322.5 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 5364.9 [CarbohydrateContent] 76.8 [FiberContent] 1.1 [SugarContent] 71.4 [ProteinContent] 10.6 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Blend ginger, soy sauce, honey, garlic, and onion in a bowl. Add meat to marinade for at least one hour or refrigerate meat in marinade overnight. After marinating meat, drain the marinade and add it to a 1/2 cup of water. Bring it to a boil for 3-5 minutes and use it for a meat dipping sauce during the meal. Excellent for pork, beef or chicken.
[Name] Pineapple-Ginger Muffins [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-12-14T15:29:00Z [Description] Make and share this Pineapple-Ginger Muffins recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/77/4/15774.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Pineapple", "Tropical Fruits", "Fruit", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3/4", "1/4", "1/4", "1", "1 1/2", "1/2", "1", "1", "1/2", "1/2", "1", "1", "1", "1/4", "2"] [RecipeIngredientParts] ["crushed pineapple", "brown sugar", "butter", "liquid honey", "fresh ginger", "flour", "wheat germ", "baking powder", "baking soda", "salt", "brown sugar", "egg", "ginger", "plain low-fat yogurt", "liquid honey"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 299.3 [FatContent] 9.8 [SaturatedFatContent] 3.5 [CholesterolContent] 29.0 [SodiumContent] 289.9 [CarbohydrateContent] 50.4 [FiberContent] 1.4 [SugarContent] 35.1 [ProteinContent] 4.5 [RecipeServings] nan [RecipeYield] 12 Muffins [RecipeInstructions] Preheat oven to 375*F degrees. --------Topping--------. Grease 12 large muffin cups. Place 1 Tbsp of crushed pineapple in each tin. Then place in each tin 1 Tbsp brown sugar, 1 Tbsp butter, mix together honey and ginger and add 1 Tbsp to each tin. ----------Muffins--------------. Stir flour with wheat germ, baking powder and soda, and salt in a large mixing bowl. Stir in sugar. Whisk egg with yogurt, oil, ginger and honey. Pour into flour mixture and stir until just combined. Spoon batter into muffin tins on top of the pineapple mixture. Bake in the center of preheated oven and tops are golden-around 25 minutes. Cool for 5 minutes. Flip to remove and serve warm.
[Name] Cheezy Green Olive Dip [AuthorId] 20371 [AuthorName] Lennie [CookTime] nan [PrepTime] PT3H [TotalTime] PT3H [DatePublished] 2001-12-14T15:29:00Z [Description] A dip/spread with a bit of a bite, thanks to the green olives. If you're an olive fan, add even more. Prep time includes lots of chilling time. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Cheese", "Vegetable", "Canadian", "Potluck", "Christmas", "Weeknight", "No Cook", "Refrigerator", "Beginner Cook", "Small Appliance", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1/4", "8"] [RecipeIngredientParts] ["cream cheese", "cheese spread", "Worcestershire sauce"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 182.5 [FatContent] 15.8 [SaturatedFatContent] 9.3 [CholesterolContent] 46.9 [SodiumContent] 581.3 [CarbohydrateContent] 4.3 [FiberContent] 0.0 [SugarContent] 1.2 [ProteinContent] 6.4 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Combine cheeses, Worcestershire sauce and garlic salt in a small bowl; beat until smooth. You could also do this in a food processor. Stir in the chopped olives; pulse in lightly if using food processor. Pack into a small serving bowl and refrigerate for at least 2 hours to let flavours blend. Garnish with additional sliced green olives if you wish and serve with an assortment of crackers and raw veggies.
[Name] Ultimate Banana Split Dessert [AuthorId] 23913 [AuthorName] teresa [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-12-14T15:29:00Z [Description] Make and share this Ultimate Banana Split Dessert 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/15/77/6/picHGmfon.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Pineapple", "Tropical Fruits", "Fruit", "< 30 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["2", "1/2 - 1", "1 -2", "2", "1", "1", "7", "1", NA, "1", "1"] [RecipeIngredientParts] ["graham cracker crumbs", "margarine", "margarine", "eggs", "powdered sugar", "vanilla", "bananas", "pineapple", "cherries", "Cool Whip"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 468.6 [FatContent] 25.2 [SaturatedFatContent] 5.3 [CholesterolContent] 31.0 [SodiumContent] 346.1 [CarbohydrateContent] 60.9 [FiberContent] 2.5 [SugarContent] 45.6 [ProteinContent] 3.1 [RecipeServings] nan [RecipeYield] 1 nine x thirteen pan [RecipeInstructions] Mix graham cracker crumbs and melted butter and press into a 9x13 inch baking pan. Whip margarine, eggs, powdered sugar and vanilla til well mixed. Spread over crust Cut bananas lengthwise and put over mixture in pan. Top with pineapple. Spread coolwhip over top of pineapple. Sprinkle with nuts and add cherries Chill at least an hour before serving.
[Name] Sandy's Cheese [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-12-14T15:29:00Z [Description] I don't know who "Sandy" is, but when I asked for this recipe at a party, that was the title written down. It's really yummy. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Cheese", "Vegetable", "Canadian", "Kid Friendly", "Kosher", "Potluck", "Christmas", "Thanksgiving", "< 30 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1"] [RecipeIngredientParts] ["Hellmann's mayonnaise", "Best Foods Mayonnaise", "cheddar cheese", "onion", "butter"] [AggregatedRating] 3.0 [ReviewCount] 4.0 [Calories] 190.0 [FatContent] 15.9 [SaturatedFatContent] 5.3 [CholesterolContent] 26.3 [SodiumContent] 307.2 [CarbohydrateContent] 8.6 [FiberContent] 0.2 [SugarContent] 2.5 [ProteinContent] 3.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees. In a skillet, melt butter and saute onion until onion is translucent. Add remaining ingredients and mix well. Place in a small baking dish and bake for 20 minutes. Serve warm with an assortment of crackers.
[Name] Peanut Butter Cup Candy Filling [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] nan [PrepTime] PT50M [TotalTime] PT50M [DatePublished] 2001-12-14T15:29:00Z [Description] Make and share this Peanut Butter Cup Candy Filling recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "High Protein", "High In...", "Christmas", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "3/4", "1"] [RecipeIngredientParts] ["creamy peanut butter", "crunchy peanut butter", "confectioners' sugar", "butter"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 794.9 [FatContent] 54.6 [SaturatedFatContent] 13.6 [CholesterolContent] 15.3 [SodiumContent] 485.4 [CarbohydrateContent] 63.8 [FiberContent] 5.8 [SugarContent] 53.0 [ProteinContent] 24.3 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] "Combine all ingredients until blended to a creamy consistency."
[Name] Honey Dijon Pork Chops [AuthorId] 25467 [AuthorName] erinBOberrin [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-12-14T15:29:00Z [Description] The best part of this recipe is the thick, sweet sauce with a kick made with honey and dijon mustard. Try them with a baked potato and steamed green beans for a very hearty meal. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/77/9/picpN3l12.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "High Protein", "High In...", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", NA, "2", "1/3", "1/4", "2"] [RecipeIngredientParts] ["center-cut pork chops", "olive oil", "honey", "Dijon mustard", "white wine"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 665.1 [FatContent] 28.1 [SaturatedFatContent] 9.6 [CholesterolContent] 151.5 [SodiumContent] 320.2 [CarbohydrateContent] 27.1 [FiberContent] 0.6 [SugarContent] 24.4 [ProteinContent] 53.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Heat oil in a large nonstick pan over med high heat.", "Add a light coating of salt and pepper to pork chops.", "Add pork chops to pan, cook until browned on each side (approx. 4 min each side].", "Remove pork chops from pan and set aside.", "Add honey, mustard and wine to pan.", "Bring to a low boil for 2 minutes.", "Put pork chops back into pan with sauce.", "Reduce heat, simmer for 5 minutes.", "Turn pork, simmer another 5 minutes, or until pork is cooked and no longer pink.", "Serve pork chops with sauce drizzled on top." ]
[Name] Quick Mexican Pizza [AuthorId] 25467 [AuthorName] erinBOberrin [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-12-14T15:29:00Z [Description] This is a very easy and quick recipe for those times you need a quick Mexican fix. Customize with your favorite ingredients. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Beans", "Mexican", "Broil/Grill", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "1/2", "3", "3", NA] [RecipeIngredientParts] ["wheat flour tortillas", "salsa", "frozen corn", "fresh cilantro", "reduced-fat monterey jack cheese", "cheddar cheese", "light sour cream"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 270.5 [FatContent] 11.3 [SaturatedFatContent] 6.0 [CholesterolContent] 26.8 [SodiumContent] 844.1 [CarbohydrateContent] 28.8 [FiberContent] 3.0 [SugarContent] 2.8 [ProteinContent] 15.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat broiler and place rack on second level in oven. Place tortillas on baking sheet. Spread each with equal portion of with refried beans. To each tortilla, add salsa, corn, cilantro and top with cheeses. Broil until cheese begins to lightly brown and beans are heated through, about 10 minutes. Garnish with light sour cream.
[Name] Hawaiian Pork with Applesauce [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2001-12-14T15:29:00Z [Description] I've had this recipe for years and it's well worth the time. I don't know where I got it-from the scribble's I'm sure some T.V. program. It's really, really good. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Hawaiian", "Weeknight", "Oven", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1", "1", "3", "3", "1", "1", "1/2", "1", "2", "2", "1", "1", "1/2", "6", "2", "1/2", "2", "2", "1", "1"] [RecipeIngredientParts] ["canola oil", "onion", "carrot", "celery", "bay leaves", "star anise", "black peppercorns", "lemongrass", "vanilla bean", "ginger", "dry red wine", "cilantro", "mint", "butter", "granny smith apples", "passion fruit", "passion fruit nectar", "sherry wine", "rice vinegar", "honey", "star anise", "ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1381.0 [FatContent] 88.0 [SaturatedFatContent] 32.1 [CholesterolContent] 299.8 [SodiumContent] 861.2 [CarbohydrateContent] 46.9 [FiberContent] 6.1 [SugarContent] 29.2 [ProteinContent] 80.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut the pork into 4 pieces and roll up, tying each piece with butchers twine to secure. Heat canola oil and sear pork on all sides until a golden brown all over. Add the onion, vanilla bean and ginger. Saute for 2 minutes and add the wine, chicken stock, cilantro and mint. Bring to a boil adding the bay leaves, star anise, pepper and lemon grass. Reduce heat and simmer 1 1/2 hours or until meat is tender. Remove pork and set aside. Skim off fat and reduce liquid over medium high heat. You want 2 cups. Strain into a clean pan. Over lwo heat whisk in butter to form a brown sauce. Keep warm. Applesauce-----------------. Place all ingredients in a large saucepan and cook for 30 minutes. Remove anise and ginger and discard. Transfer apples and liquid to a food processor or blender and puree. Serve hot or cold. Putting it together------------------. In a saucepan reheat pork in the 2 cups of stock mixture. When hot remove pork and untie. Place on a large serving dish. Ladle brown sauce around pork and applesauce on top of pork.
[Name] Fruit Wreath [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT30M [PrepTime] PT2H [TotalTime] PT2H30M [DatePublished] 2001-12-14T15:29:00Z [Description] Make and share this Fruit Wreath recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Fruit", "Low Cholesterol", "Healthy", "Christmas", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "2", "1", "3", "3 1/2", "2", "2 1/2"] [RecipeIngredientParts] ["milk", "honey", "dry yeast", "butter", "margarine", "whole wheat flour", "butter", "margarine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 153.7 [FatContent] 2.2 [SaturatedFatContent] 1.1 [CholesterolContent] 5.2 [SodiumContent] 20.9 [CarbohydrateContent] 32.0 [FiberContent] 4.5 [SugarContent] 0.7 [ProteinContent] 4.4 [RecipeServings] 18.0 [RecipeYield] nan [RecipeInstructions] Butter a med size bowl. Heat together milk and honey in a small pan until very warm (about 110 degrees]. Pour 1/2 of the warmed liquid into a small bowl. Mix in yeast and set aside until it bubbles (about 10 minutes]. Add 3 T. butter to remaining milk and stir over a low heat just until butter is melted. Pour into a large bowl. Mixed together 2 cups of sifted flour, the yeast mixture and the milk/butter mixture and beat for 1 minute. Work as much of the remaining flour into the dough as it will take. Knead dough in a food processor until a ball forms or by hand for 8 to 10 minutes. Roll dough into a ball. Place into buttered bowl, turning to coat all sides. Cover with a towel and let rise in a warm place for 45 minutes. Butter a large baking sheet. Punch dough down on a lightly floured surface. Roll into an 18x9 inch rectangle. Brush with melted butter. Spread fruit bits on to dough all the way to the ends at top and bottom, but leave a 1 inch margin on each side. Roll up length wise, jelly roll style. Form into a circle, joining ends together by moistening with a little water. Place on prepared cooking sheet. With sharp scissors, cut the wreath 3/4 of the way across and 1 inch apart all around the wreath. Twist each piece and lay it on its side so the fruit is showing. Cover and let rise for about 30 minutes or until doubled. Preheat oven to 350 degrees. Bake on middle shelf for 25 to 30 minutes or until golden brown.
[Name] Party Mix [AuthorId] 6836 [AuthorName] Mary Scheffert [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-12-14T15:29:00Z [Description] I believe this is the Original Chex Party Mix. I found it in a cookbook entitled Best Recipes from the Backs of Boxes, Bottles, Cans & Jars. I am posting it in response to a recipe discussion request. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["6", "1", "4", "2", "2", "2", "3/4"] [RecipeIngredientParts] ["butter", "margarine", "seasoning salt", "Worcestershire sauce"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 309.0 [FatContent] 20.7 [SaturatedFatContent] 8.6 [CholesterolContent] 30.5 [SodiumContent] 496.2 [CarbohydrateContent] 28.9 [FiberContent] 2.9 [SugarContent] 3.9 [ProteinContent] 5.3 [RecipeServings] nan [RecipeYield] 6 cups [RecipeInstructions] Preheat oven to 250°F. Heat butter in 13x9x2-inch baking pan in oven until melted. Remove. Stir in seasoned salt and Worcestershire sauce. Add cereals and nuts. Mix until all pieces are coated. Heat in oven 45 minutes, stirring every 15 minutes. Spread on absorbent paper to cool. Makes 6-3/4 cups. Note: Party mix may be frozen, so make a double batch. Thaw at room temperature in container in which it was stored.
[Name] Chocolate Filled Almond Spritz Cookies [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT10M [PrepTime] PT40M [TotalTime] PT50M [DatePublished] 2001-12-14T15:29:00Z [Description] Make and share this Chocolate Filled Almond Spritz Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Nuts", "German", "European", "Christmas", "< 60 Mins", "For Large Groups", "Oven", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1/2", "3/4", "1", "1", "2", "2", "2", "1", "3", "3", "6"] [RecipeIngredientParts] ["sugar", "unsalted butter", "egg", "pure vanilla extract", "salt", "bittersweet chocolate", "unsalted butter"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 152.4 [FatContent] 10.3 [SaturatedFatContent] 5.9 [CholesterolContent] 30.1 [SodiumContent] 11.1 [CarbohydrateContent] 13.4 [FiberContent] 0.5 [SugarContent] 6.6 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] On a baking sheet roast almonds until lightly browned, about 6-8 minutes, toss every 2-3 minutes Allow to cool to room temperature. FOOD PROCESSOR METHOD---------------------. Grind almonds and sugar in a food processor until very fine. Cut butter into 16 chunks, with the processor add butter a chunk at a time. Process until creamy. Scrape down bowl. Add egg and extract, process until mixed, scrape down bowl. Add flour and salt, pulse until just combined. Scrape into a bowl. ELECTRIC MIXER METHOD--------------------------°- . Whisk flour and salt in a medium bowl. Cut butter in to 16 pcs, Allow butter and eggs to come to room temperature. Grind almonds to a fine powder (can be done with a rolling pin and a plastic bag]. In a second medium bowl cream butter, sugar until very light and fluffy. Add almonds, beat until well combined. Lightly beat egg and extracts, add to butter mixture, beat until just combined. Stir in flour and salt until just combined. BOTH METHODS---------------------. With a cookie press or pastry bag fitted with a no 22 tip, put cookies on parchment lined cookie sheets, about 1 1/2 inches apart. Decorate with colored sugar, etc. Preheat oven to 375°F. Refrigerate Cookies on the sheet for 20 minutes, this will help them hold their shape. Bake cookies one pan at a time for 8-10 minutes (until very lightly browned], rotate pan halfway through the baking to promote even cooking. Allow to sit on sheet for 3-4 minutes, remove with an angled spatula to a rack. Cool completely. FILLING----------------------. Melt 3/4 of the chocolate in a bowl over a pan of hot water (160 degrees or so] (bowl must not touch water]. When chocolate starts to melt remove from heat and stir until smooth, add remaining chocolate and stir until smooth. Let the chocolate sit until it's no longer warm to the touch and SLOWLY beat in the butter. Do not over beat this mixture. Place the mixture in a freezer bag (corner cut off] or pastry bag and pipe it on to the bottom of 1/2 of the cookies. Cover with second half to form a sandwich. Do about 10 at a time as the chocolate mixture will start to set up. Let cookies set for 2 hours for filling to set 100%. Store covered in an airtight container for about a month.
[Name] Welsh Cakes [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-12-14T15:29:00Z [Description] Make and share this Welsh Cakes 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/15/78/5/zI9WQFQfB3hXJaZpEFAM_Welsh%20Cakes_0300.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/78/5/Dt3jtM9nRv2xC4PwQbom_Welsh%20Cakes.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/78/5/g5A5fYKoRWxXOyHRBqd4_Welsh%20Cakes_0297.jpg"] [RecipeCategory] Breads [Keywords] ["Grains", "Welsh", "European", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "2 1/2", "1", "3", "1", "1/2", "1"] [RecipeIngredientParts] ["butter", "sugar", "flour", "salt", "baking powder", "egg", "milk", "currants"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 489.0 [FatContent] 24.6 [SaturatedFatContent] 15.2 [CholesterolContent] 89.6 [SodiumContent] 608.7 [CarbohydrateContent] 63.1 [FiberContent] 2.3 [SugarContent] 31.0 [ProteinContent] 6.3 [RecipeServings] nan [RecipeYield] 8-10 cakes [RecipeInstructions] Mix together dry ingredients. Cut in cold butter. Mix egg and milk together and slowly add to dry ingredients. Turn onto a floured board and roll 1/4 inch thick. Cut into rounds and fry on an electric skillet at 300* for about 5 minutes on each side.
[Name] Martinied Olives [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] nan [PrepTime] PT1H5M [TotalTime] PT1H5M [DatePublished] 2001-12-14T15:29:00Z [Description] Make and share this Martinied Olives recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Low Protein", "Low Cholesterol", "Weeknight", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "4", "2", "1 1/2", "1"] [RecipeIngredientParts] ["green olives", "vodka", "dry vermouth", "lemon juice", "lemon, zest of"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 240.5 [FatContent] 20.6 [SaturatedFatContent] 2.7 [CholesterolContent] 0.0 [SodiumContent] 2091.7 [CarbohydrateContent] 6.1 [FiberContent] 4.7 [SugarContent] 1.0 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] Rinse olives under cold running water and place in a bowl. Combine the vodka, vermouth, lemon juice and zest and pour over the olives. Refrigerate for 1 hour before serving.
[Name] No Bake Peanut Butter Cups [AuthorId] 26101 [AuthorName] Emily1 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-12-14T15:29:00Z [Description] Make and share this No Bake Peanut Butter Cups recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Spring", "Summer", "Winter", "Christmas", "< 15 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1 2/3", "1/2", "1 1/2", "1", "1"] [RecipeIngredientParts] ["icing sugar", "butter", "graham cracker crumbs", "peanut butter", "chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 125.6 [FatContent] 8.0 [SaturatedFatContent] 3.5 [CholesterolContent] 5.8 [SodiumContent] 62.8 [CarbohydrateContent] 13.4 [FiberContent] 0.9 [SugarContent] 10.6 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] 42 squares [RecipeInstructions] Cream together butter and peanut butter; mix well. To this mixture, add the graham cracker crumbs and icing sugar in small quantities at a time. Spread this peanut butter mixture into a greased 9 X 13 pan. Melt the chocolate chips over hot water and then spread over the peanut butter mix. Refrigerate over night to set. Cut into small squares and serve.
[Name] Key Lime Bars [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-12-14T15:29:00Z [Description] I love lime and these are tasty. For a triple lime zap mix confectioners sugar with more key lime juice and drizzle on the cooled bars before you dust with confectioners sugar. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/78/8/WJVxvgESfGZt9mQWt9og_key%20lime%20bars.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/78/8/B36jyMPhSL6lp4oMMTa6_key%20lime%20bars-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/78/8/picsW71Uo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/78/8/ky9NnRWRU2B9s6qm9CBg_key%20lime%20bars-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/78/8/picvLL8Gk.jpg"] [RecipeCategory] < 60 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["1 1/2", "1", "3/4", "1/2", "2", "1/2", "4", NA, NA] [RecipeIngredientParts] ["flour", "graham cracker crumbs", "butter", "confectioners' sugar", "sugar", "key lime juice", "eggs", "lime zest", "confectioners' sugar"] [AggregatedRating] 5.0 [ReviewCount] 34.0 [Calories] 363.0 [FatContent] 14.0 [SaturatedFatContent] 7.9 [CholesterolContent] 92.5 [SodiumContent] 159.3 [CarbohydrateContent] 56.6 [FiberContent] 0.7 [SugarContent] 40.6 [ProteinContent] 4.3 [RecipeServings] nan [RecipeYield] 12-18 bars [RecipeInstructions] Preheat oven to 350F degrees. Mix together 1 1/4 cups flour, graham cracker crumbs, butter and confectioners sugar to form a soft dough. Press the dough into an ungreased 13x9x2 inch baking pan and bake until lightly browned, about 20 to 25 minutes. While the crust is baking, beat together the sugar, lime juice, remaining 1/4 cup flour, eggs, and lime peel until well mixed. Pour over the hot crust and return the pan to the oven. Bake until set, around 20 minutes or so. Cool on a wire rack and then cut into bars. Dust with confectioners sugar. These freeze well.
[Name] Parmesan-Crusted Chicken [AuthorId] 23955 [AuthorName] KJ1036 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-12-14T15:29:00Z [Description] Tasty low-fat chicken dish. Originally from agt magazine. I usually add a lot more Parmesan than required, as I love the stuff! [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["105", "1", "1/4", "1/2", "1", "4"] [RecipeIngredientParts] ["parmesan cheese", "dried herbs", "plain flour", "egg", "chicken breast fillets"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 295.0 [FatContent] 10.3 [SaturatedFatContent] 5.3 [CholesterolContent] 76.0 [SodiumContent] 616.8 [CarbohydrateContent] 32.5 [FiberContent] 1.6 [SugarContent] 2.0 [ProteinContent] 16.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 180 degrees centigrade. Combine Parmesan, herbs and breadcrumbs in a bowl. Place flour in a bowl. Place egg in a bowl. Toss 1 chicken breast in flour, to coat, and shake off any excess. Dip in egg, allow excess to run off. Coat with the breadcrumb mixture. Press mixture to firmly coat chicken. Place on a wire rack over a baking tray. Repeat with remaining chicken. Bake for approximately 25 minutes, until crust is golden and chicken is cooked.
[Name] Spiced Pears [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT35M [PrepTime] PT73H [TotalTime] PT73H35M [DatePublished] 2001-12-14T15:29:00Z [Description] Take these as a hostess gift during the holidays. They are served as a condiment or a relish like you would applesauce. Prep time includes 3 days stand time. [Images] character(0) [RecipeCategory] Pears [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Stove Top"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "2", "10"] [RecipeIngredientParts] ["water", "honey", "cider vinegar", "cinnamon sticks", "whole cloves", "bartlett pears"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 767.7 [FatContent] 1.1 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 21.2 [CarbohydrateContent] 202.2 [FiberContent] 22.2 [SugarContent] 161.4 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 3 Quarts [RecipeInstructions] Combine all ingredients except pears in a large stainless steal or enameled coated pot. Bring to boil. Reduce heat and simmer for 5 minutes, stirring occasionally. Peel pears thinly. slice in half lengthwise leaving stem on one half. Remove core with a sharp paring knife. Gently place pears in the pot of warm liquid. Cover and poach for 30 minutes. If pears rise above liquid, gently stir them back down to evenly flavor. When tender, allow to cool in the liquid. Place pears, with their liquid, cloves and cinnamon sticks in well washed jars. Cover and refrigerate. Allow to stand a few days before serving.
[Name] Swedish Baked Potatoes (Hasselbackspotatis) [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-12-14T15:29:00Z [Description] This is a great way to do potatoes. Excellent presentation. Goes well with any dish, meat or poultry [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/79/1/picwGR4mV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/79/1/picnngozn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/79/1/picF20bRE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/79/1/picB1w3ru.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/79/1/picKvTWxR.jpg" ] [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Cheese", "Vegetable", "Swedish", "Scandinavian", "European", "Weeknight", "Roast", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8", "1 1/2", "3", "1 1/2", NA, "1 1/2", "2"] [RecipeIngredientParts] ["potatoes", "butter", "garlic cloves", "salt", "pepper", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 203.8 [FatContent] 4.5 [SaturatedFatContent] 2.8 [CholesterolContent] 11.4 [SodiumContent] 486.9 [CarbohydrateContent] 37.6 [FiberContent] 4.7 [SugarContent] 1.7 [ProteinContent] 4.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cut the potatoes into thin slices 3/4 way through, leaving a small uncut portion of the potato (fan like]. Put half of the butter and garlic in an oven proof dish and place the potatoes in the dish. Sprinkle with salt & pepper. Drizzle with remaining butter and garlic. Bake in 375°F oven (takes about and hour depending on the size of the potato]. Baste occasionally with the butter in the dish. After 30 minutes sprinkle with the cheese and bread crumbs- do not baste after putting on the cheese and crumbs. Finish baking until potatoes are done and golden.
[Name] Pumpkin Streusel Pie [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-12-14T15:29:00Z [Description] Make and share this Pumpkin Streusel Pie 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/15/79/2/pic3KBXpa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/79/2/pic2ptbHb.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Thanksgiving", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1 2/3", "1", "2/3", "3/4", "1", "3/4", "1/2", "1/2", "1/4", "1/4", "1/4", "1/4", "1/4", "1 1/2", "2"] [RecipeIngredientParts] ["pumpkin puree", "egg", "dark brown sugar", "applesauce", "cinnamon", "ground ginger", "allspice", "flour", "wheat germ", "pecans", "light brown sugar", "cinnamon", "nutmeg", "ground ginger", "canola oil"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 2567.6 [FatContent] 97.9 [SaturatedFatContent] 19.8 [CholesterolContent] 211.5 [SodiumContent] 1147.0 [CarbohydrateContent] 402.5 [FiberContent] 20.3 [SugarContent] 199.7 [ProteinContent] 35.8 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] Chill prepared crust for 30 minutes. Preheat oven to 350F degrees. Puree all filling ingredients in a food processor or blender. Pour into prepared crust. For topping stir first 7 ingredients together in a bowl. Stir in oil until dry ingredients are lightly coated. Sprinkle evenly over pumpkin filling. Bake until crust is golden and filling is set, about 45 minutes. Let cool. Serve at room temp or chilled.
[Name] Holiday Sweet Taters [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-12-14T15:29:00Z [Description] If you like marshmallows in your sweet potatoes you may add them as you like. This makes a delicious side dish for a holiday meal--made even nicer served in your favorite compote [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "Christmas", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1/3", "1", "1/2", "2", "2"] [RecipeIngredientParts] ["cornstarch", "brown sugar", "whole berry cranberry sauce", "cinnamon", "butter", "sweet potatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 276.2 [FatContent] 3.2 [SaturatedFatContent] 1.9 [CholesterolContent] 7.6 [SodiumContent] 107.0 [CarbohydrateContent] 61.8 [FiberContent] 5.1 [SugarContent] 40.3 [ProteinContent] 2.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Drain the can of peaches (reserve the juice]. Dissolve the cornstarch in 1/4 cup reserved peach juice and set aside. In large skillet. Heat remaining juice of peaches, brown sugar, cranberry sauce, cinnamon, and butter. When butter is melted, add cornstarch mixture. Stir over medium heat until mixture thickens. Then add the drained yams; cover skillet and cook on low about 10 minutes. Stir in peaches and cook an additional 5 minutes or until thoroughly heated.
[Name] Red Cabbage (Rot Kohl) [AuthorId] 26029 [AuthorName] PATTI H [CookTime] PT3H [PrepTime] PT45M [TotalTime] PT3H45M [DatePublished] 2001-12-14T15:29:00Z [Description] A delicately seasoned sweet and sour red cabbage dish that will compliment a German meal with Roladen and potato dumplings [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["German", "European", "Weeknight", "Oven", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "2 -3", NA, "4 -5", NA, NA, "6"] [RecipeIngredientParts] ["red cabbage", "bacon", "onions", "olive oil", "apples", "vinegar", "lemon juice", "sugar", "bay leaves"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 340.0 [FatContent] 25.9 [SaturatedFatContent] 8.6 [CholesterolContent] 38.6 [SodiumContent] 502.6 [CarbohydrateContent] 20.4 [FiberContent] 4.3 [SugarContent] 12.4 [ProteinContent] 8.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Fry onion and bacon in large pot until bacon is a bit crispy. Add red cabbage, apples, and bay leaves. Add aprx 3 tbsp sugar. Simmer for aprx. 2-3 hours on low heat stirring often. When the cabbage is fully cooked in about 3 hours, add the vinegar or lemon juice when pot is off the burner. This dish will double in flavour if served the next day.
[Name] Savoury Pinwheels [AuthorId] 23955 [AuthorName] KJ1036 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-12-14T15:29:00Z [Description] Make and share this Savoury Pinwheels recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Savory", "< 30 Mins", "Oven", "Freezer", "Easy"] [RecipeIngredientQuantities] ["250", NA, "4", "1"] [RecipeIngredientParts] ["cream cheese", "frozen puff pastry", "cheddar cheese", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 140.3 [FatContent] 10.4 [SaturatedFatContent] 3.6 [CholesterolContent] 8.2 [SodiumContent] 80.9 [CarbohydrateContent] 9.4 [FiberContent] 0.3 [SugarContent] 0.2 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 48 Pinwheels [RecipeInstructions] Ensure that pastry sheets are defrosted. Preheat oven to 200 degrees centigrade. Combine soup mix and cream cheese until well mixed and soft. Spread cream cheese evenly over pastry sheets. Roll pastry lengthways to create a long log. Slice rolls into 1 cm portions. Place cut side down on a greased baking sheet. Sprinkle grated cheese over each portion. Bake until patry and cheese is golden. Best served hot. Excess/ leftover unsliced rolls can be frozen. Wrap in cling wrap and freeze. Fully defrost before baking, although they are slightly easier to slice semi-thawed.
[Name] Santa's Thumbprints [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-12-14T15:29:00Z [Description] Make and share this Santa's Thumbprints recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Christmas", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "2 1/2", "2", "1/2", "1 3/4", "2/3"] [RecipeIngredientParts] ["sugar", "egg", "vanilla", "oatmeal", "flour", "salt"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 1840.0 [FatContent] 112.8 [SaturatedFatContent] 36.2 [CholesterolContent] 95.9 [SodiumContent] 439.2 [CarbohydrateContent] 184.2 [FiberContent] 12.6 [SugarContent] 80.1 [ProteinContent] 26.7 [RecipeServings] nan [RecipeYield] 4 dozen [RecipeInstructions] Heat oven to 350 degrees. Beat Crisco and sugar until fluffy. Beat in egg and vanilla. Add combined oats, flour and salt; mix well. Form 1 inch balls; roll in nuts. Place 2 inches apart on ungreased cookie sheet. Press centers with thumb; fill with preserves. Bake 12 to 15 minutes or until light golden brown. Remove to wire rack; cool completely.
[Name] Tomato Mushroom Appetizers [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2001-12-14T15:29:00Z [Description] I haven't made these in a while because they take a bit of time, but they're really good. Very pretty appetizer to put out at xmas time too. If you don't like blue cheese, just substitute a sharp cheddar for it. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "Canadian", "Low Cholesterol", "Kosher", "Potluck", "Christmas", "Thanksgiving", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/4", "1", "1", "1", "3"] [RecipeIngredientParts] ["mushrooms", "blue cheese", "green onion", "Worcestershire sauce", "cherry tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 61.5 [FatContent] 3.1 [SaturatedFatContent] 1.8 [CholesterolContent] 7.1 [SodiumContent] 153.7 [CarbohydrateContent] 5.0 [FiberContent] 1.1 [SugarContent] 2.1 [ProteinContent] 4.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Clean mushrooms and remove stems; reserve for another use. Place mushroom caps, rounded side down, in an ungreased 13x9 baking dish. Blend together onion, cheese and worcestershire sauce; set aside. Wash cherry tomatoes, dry, and cut in half. Into each mushroom cap place about 1/4 tsp bread crumbs, then a scant 1/2 tsp cheese mixture, then top with a tomato half, cut side down. Bake in a preheated 375F oven for 15 to 20 minutes, or until mushrooms are tender.
[Name] Souper Simple Chicken Soup [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT2H30M [PrepTime] PT20M [TotalTime] PT2H50M [DatePublished] 2001-12-14T15:29:00Z [Description] A very easy and clean chicken soup. Generous amounts of carrots and celery give this soup a natural sweetness. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Weeknight", "Roast", "Oven", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "2", "1", "3", "6", "1", "12", "2", "2", "2", "1/4", NA, NA] [RecipeIngredientParts] ["chicken breasts", "carrots", "onion", "celery", "garlic cloves", "black peppercorns", "water", "carrots", "onions", "celery", "parsley", "cooked rice"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 241.0 [FatContent] 9.3 [SaturatedFatContent] 2.7 [CholesterolContent] 61.9 [SodiumContent] 166.9 [CarbohydrateContent] 17.0 [FiberContent] 4.5 [SugarContent] 7.3 [ProteinContent] 22.4 [RecipeServings] nan [RecipeYield] 12 cups [RecipeInstructions] ["Season chicken breasts with salt and pepper.", "Roast chicken breasts with large chunk-veggies in a large dutch at 400°F until done, 35-45 minutes.", "Remove chicken from pan and cool.", "Remove meat from breasts and reserve.", "Place skin and bones back into the dutch oven.", "Place pan back on stove over a medium heat, stirring occasionally until contents are well browned.", "Add small amount of water to pan and bring to a boil, stir to remove all brown bits from the bottom of the pan.", "Add remaining water and peppercorns, bring to a boil, reduce to simmer and cook, partially covered, for 1 1/2 - 2 hours.", "Skim as required.", "Add more water if level gets too low.", "You can add any other herbs that you like at this time.", "I like thyme and basil, but nothing is required.", "Remove dutch oven from heat, skim fat off surface and strain liquid into a soup pot.", "Place soup pot over medium heat and bring stock to a boil.", "Add chopped veggies and parsley and lower heat to maintain a good rolling boil.", "Cook for 15-20 minutes, or until veggies are tender and sweet.", "Lower heat to simmer.", "Adjust water to suit your own tastes add more if you want more, weaker, broth.", "If desired add some frozen vegetables at this time.", "A bit of corn and lima beans are good, While the veggies are boiling chop reserved chicken and prepare your noodles.", "Add chicken to pot and stir.", "Don't add the chicken too early or it will be shredded.", "Adjust seasoning.", "Place noodles or rice in bottom of a soup bowl, ladle a generous amount of soup over it.", "Don't add your rice/pasta to the main soup bowl--it will quickly over cook and become mush (and ruin all your leftovers!]." ]
[Name] Fried Doughboys With Honey Butter [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT20M [PrepTime] PT3H [TotalTime] PT3H20M [DatePublished] 2001-12-14T15:29:00Z [Description] These doughboys are pan fried rather then deepfried and are much like pancakes. In Italy they are served for holiday breakfasts. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["European", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1 3/4", "1 1/2", "1/4", "2", NA, "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["dry yeast", "water", "honey", "whole wheat flour", "white flour", "white pepper", "butter", "margarine", "butter", "honey", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 157.0 [FatContent] 5.9 [SaturatedFatContent] 3.6 [CholesterolContent] 14.7 [SodiumContent] 40.9 [CarbohydrateContent] 24.6 [FiberContent] 1.8 [SugarContent] 8.1 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 18 Doughboys [RecipeInstructions] Blend the 1/2 butter and 1/2 cup honey (and cinnamon if desired] together until fluffy Sprinkle yeast over the warm water in a small bowl. Stir in 1 T. honey and let stand 5 to 10 minutes until mixture bubbles up. Combine whole wheat flour, white flour and pepper, stirring to blend together. Pour in yeast mixture and the 2 T. melted butter. Mix until a dough forms. Turn dough out onto a floured surface. Knead for 10 minutes, until dough is firm, elastic and no longer sticky. If necessary you can add 2 or 3 more tablespoons of flour. Place 1 T. oil in a large bowl. Add dough, turning to coat dough and bowl with the oil. Cover with plastic wrap and let rise in a warm area until doubled. (1 1/2 to 2 hours] Turn dough out onto a lightly floured surface. Form into a cylinder 2 inches in diameter. Cut off pieces 1 inch thick. Press each slice with palm to flatten. Let rest 10 minutes. Roll slices out with a rolling pin until they are ovals about 6x3 inches. Lay ovals on waxed paper and let rise about 30 minutes until doubled. Cover the bottom of a skillet with a thin coat of oil. Heat oil. Fry doughboys over med heat until golden brown on both sides. Don't rush them, they will get there. Add more oil as needed. Serve doughboys warm with honey butter.
[Name] Fluffy Homemade Dumplings [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT1M [PrepTime] PT30M [TotalTime] PT31M [DatePublished] 2001-12-14T15:29:00Z [Description] All I can say is if you make these dumplings, you will want to make them again. They are worth the trouble. If you are like me you will have to triple this recipe every time you make it. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Poultry", "Meat", "High In...", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1/2", "2", "2"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "salt", "milk"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 129.4 [FatContent] 5.5 [SaturatedFatContent] 1.1 [CholesterolContent] 2.9 [SodiumContent] 325.3 [CarbohydrateContent] 17.2 [FiberContent] 0.6 [SugarContent] 0.1 [ProteinContent] 2.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] (Have chicken already cooked and boiling]. Put all DRY ingredients in food processor, combine milk, salad oil, and food coloring; add to dry ingredients in food processor and process on high just till well blended. Lay large clean dry cloth on table and have it already dusted with flour. And about a cup of flour right in the middle. Pour soft gooey dough on mound of flour and put some flour on top of dough so dough won't stick to your hands while you work the flour into the dough. Keep working flour into dough till of a consistency to roll out into dumplings. Roll as thin as you like (I like mine very thin] and then cut with a pizza cutter or knife and then drop into BOILING juice with chicken already cut up and cooked. Simmer covered on very low heat (so as not to boil over or stick] for about 20 to 25 minutes. DO NOT Stir. If you check them and think they are sticking, take a pancake turner and scoot them around on the bottom till unstuck, but DO NOT stir. Then shut off and let sit for about 30 minutes. Then turn back on till boiling, shut off and let sit for another 30 minutes. Serve and enjoy.
[Name] Rouladen (Stuffed Beef) [AuthorId] 26029 [AuthorName] PATTI H [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2001-12-14T15:32:00Z [Description] Make and share this Rouladen (Stuffed Beef) 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/15/80/3/picBtC11a.jpg" [RecipeCategory] Meat [Keywords] ["German", "European", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["beef", "bacon", "onion", "whole garlic pickles", "mustard", "bay leaf"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place the rouladen on the counter. Spread mustard on each rouladen. Season with salt and pepper. Place 2 bacon strips on each rouladen. On one end of the rouladen, place a pickle and onion (with the pickle being on outer end, then onion]. Roll the rouladen and either use toothpickes or thread to keep in place. The best pot to use if you have it is cast iron, but a regular roasting pot is fine too. Place olive oil and water on bottom of pot. Put in the rouladen. Put about 6 bay leaves in the pot. Bake at 325-350 degrees for at least 3 hours. A good slow cook to have all the flavors blend in and for the pickle and onion to be moist.
[Name] Chex Party Mix, Maple Nut, Con Queso and Caramel Crunch Mix. [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2001-12-14T15:39:00Z [Description] Make and share this Chex Party Mix, Maple Nut, Con Queso and Caramel Crunch Mix. recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Fruit", "Nuts", "< 60 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["1/2", "1 1/4", "4 1/2", "1", "1", "8", "1/4", "1/3", "2", "8", "1", "1/2", "1", "8", "2", "2", "5", "4", "1", "1/4", "6", "2", "1/2"] [RecipeIngredientParts] ["butter", "seasoning salt", "Worcestershire sauce", "butter", "brown sugar", "honey-roasted cashews", "butter", "miniature nacho cheese tortilla chips", "butter", "brown sugar", "light corn syrup", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 509.3 [FatContent] 46.9 [SaturatedFatContent] 21.9 [CholesterolContent] 81.3 [SodiumContent] 404.2 [CarbohydrateContent] 19.7 [FiberContent] 2.9 [SugarContent] 13.5 [ProteinContent] 7.4 [RecipeServings] nan [RecipeYield] 9 cups [RecipeInstructions] ["Preheat oven to 250 degrees.", "Melt butter in a roasting pan in oven.", "Mix in seasonings.", "Gradually stir in all dry ingredients.", "Toss well.", "Bake at 250* for 1 hour, stirring every 15 minutes.", "Spread on paper towel to cool.", "------MapleNut-------.", "Melt the butter, sugar, extract together.", "Toss with remaining ingredients.", "Bake at 225* for 45 minutes, stirring every 15 minutes.", "Cool on paper towels.", "------ConQueso-------.", "Melt butter in a pan in the oven-stir in taco mix.", "Gradually add cereals, crackers and chips, stirring well.", "Bake at 250* for 45 minutes, stirring every 15 minutes.", "Cool on apaer towel to cool.", "------CaramelCrunch---------.", "Combine cereals, popcorn and nuts in an open pan.", "Melt other ingredients in a saucepan and bring to a boil.", "Reduce heat and simmer 3 min.", "Pour over cereal and toss well.", "Bake at 250* for 45 minutes, stirring every 15 minutes.", "I think the reason some of these recipes call for melting in a roasting pan is to keep the dishes down." ]
[Name] Sugar Free Cranberry Sauce [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT8M [PrepTime] PT5M [TotalTime] PT13M [DatePublished] 2001-12-14T15:40:00Z [Description] I use this for my diabetic friends who come on Thanksgiving and Christmas. I got this recipe from an Equal recipe card somewhere. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/80/6/piceTa0Mf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/80/6/picg5XeXj.jpg"] [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2/3", "2", "1"] [RecipeIngredientParts] ["water", "fresh cranberries", "frozen cranberries", "Equal sugar substitute"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 175.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.7 [CarbohydrateContent] 43.2 [FiberContent] 2.2 [SugarContent] 35.8 [ProteinContent] 1.1 [RecipeServings] 4.0 [RecipeYield] 2 cups [RecipeInstructions] Combine water and cranberries in a medium saucepan. Bring just to boiling; reduce heat. Boil gently, uncovered, over medium heat 8 minutes, stirring occasionally (skins will pop]. Remove from heat mash slightly. Stir in Equal; cover and chill.
[Name] Ginger Hazelnut Cookies [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-12-14T15:41:00Z [Description] Make and share this Ginger Hazelnut Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Nuts", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "2", "1", "2", "1/4", "3", "1", "1/4", "3/4"] [RecipeIngredientParts] ["unsalted butter", "brown sugar", "vanilla extract", "eggs", "ginger", "ground ginger", "flour", "baking soda", "salt", "toasted hazelnuts"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 78.5 [FatContent] 2.8 [SaturatedFatContent] 1.1 [CholesterolContent] 11.1 [SodiumContent] 36.3 [CarbohydrateContent] 12.5 [FiberContent] 0.4 [SugarContent] 7.2 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 60 cookies [RecipeInstructions] ["In a large bowl beat butter, sugar and vanilla until creamy.", "Beat in the eggs one at a time.", "Stir in ginger.", "In another bowl, stir flour with baking soda and salt.", "Add flour mixture and nuts to butter mixture.", "Stir until a soft dough forms.", "Shape dough into a log, 14 inches long and 2 inches wide.", "Refrigerate overnight.", "At this point you can also freeze.", "To bake preheat oven to 400*.", "Cut dough into 1/4 inch rounds.", "Bake for 10 minutes or until golden.", "Cool on a rack." ]
[Name] Hamburger Gravy [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-12-14T16:18:00Z [Description] This is my grandmothers recipe, she was a cook in the local high school, and we used to get served this, it is simple and delicious! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/80/8/ZZxUQHs6SIysPddBcz0h_20180723_174053.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/80/8/bMiXBkI3Sc66m3Epetwb_Hamburger%20Gravy_014.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/80/8/aDIO7QnRIGo9jHIbeMQY_Hamburger%20Gravy_016.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/80/8/pickB5BGV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/80/8/picAqEwcn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/80/8/piczvZaVd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/80/8/pic2LKWww.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/80/8/picCVPglX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/80/8/picSjzNWc.jpg" ] [RecipeCategory] Steak [Keywords] ["Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", NA, "1", "1"] [RecipeIngredientParts] ["ground beef", "onion", "flour"] [AggregatedRating] 5.0 [ReviewCount] 73.0 [Calories] 159.4 [FatContent] 10.8 [SaturatedFatContent] 3.9 [CholesterolContent] 38.6 [SodiumContent] 305.1 [CarbohydrateContent] 3.7 [FiberContent] 0.1 [SugarContent] 0.7 [ProteinContent] 11.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large skillet, brown ground beef. Drain well. Add soup, onions and salt& pepper to taste, beef bouillon, add 1 1/2-1 3/4 can of water (using the soup can] to the mixture. Stir in slowly. Simmer 15 to 20 minutes. Thicken gravy with the flour to the consistency you prefer. Simmer 5 minutes more. Serve over mashed potatoes.
[Name] Mustard Chicken and Chive Pasta Sauce [AuthorId] 23955 [AuthorName] KJ1036 [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-12-15T10:33:00Z [Description] Make and share this Mustard Chicken and Chive Pasta Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "European", "Very Low Carbs", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["300", "250", "3", "5", "60", "4", "2", "2", "40", "1/4"] [RecipeIngredientParts] ["milk", "olive oil", "chicken breasts", "butter", "garlic", "plain flour", "parmesan cheese", "chives"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 467.2 [FatContent] 34.8 [SaturatedFatContent] 16.7 [CholesterolContent] 143.3 [SodiumContent] 331.7 [CarbohydrateContent] 7.0 [FiberContent] 0.3 [SugarContent] 0.3 [ProteinContent] 31.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Whisk cream and milk in a jug and set aside. Heat oil in a frying pan and cook chicken, in batches if necessary. Transfer to a bowl and set aside. Melt butter in frying pan until foaming. Add garlic and cook for 1 minute. Add flour and cook for 1 minute, until bubbling. Remove from heat. Gradually add milk mixture to frying pan, whisking constantly. Stir in the mustard. Return frying pan to the heat and stir constantly until sauce thickens. Simmer for 3 minutes. Add chicken, parmesan and chives, and stir until heated through. Serve over cooked pasta of choice.
[Name] Creamy Rice Pudding [AuthorId] 26268 [AuthorName] susan [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2001-12-15T10:33:00Z [Description] Make and share this Creamy Rice Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Healthy", "Kid Friendly", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1/2", "1/4", "1"] [RecipeIngredientParts] ["water", "long-grain rice", "ground cinnamon"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 423.8 [FatContent] 9.3 [SaturatedFatContent] 5.8 [CholesterolContent] 35.9 [SodiumContent] 138.3 [CarbohydrateContent] 76.1 [FiberContent] 0.4 [SugarContent] 57.5 [ProteinContent] 10.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In medium saucepan, combine water, rice,& cinnamon; let stand 30 min. Bring to a boil, stirring occasionally. Add condensed milk and mix well. Return to boil; stir. Reduce heat to medium. Cook uncovered. stirring frequently, 20-25 min. Serve warm or chilled.
[Name] Fresh Corn Pancakes [AuthorId] 23955 [AuthorName] KJ1036 [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-12-15T10:33:00Z [Description] These are so tasty and very more-ish. It is a very light batter, so don't add more flour, no matter how tempted you are.I forgot to say how much flour to use,so good luck. Well done if there are many left by the time you've finished cooking the whole batch! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Corn", "Vegetable", "Asian", "Healthy", "Potluck", "Spicy", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "2", "2", "1", "2", NA] [RecipeIngredientParts] ["spring onions", "coriander sprigs", "garlic cloves", "cornflour", "eggs", "fish sauce", "soft brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 33.4 [FatContent] 0.8 [SaturatedFatContent] 0.2 [CholesterolContent] 24.8 [SodiumContent] 105.3 [CarbohydrateContent] 5.7 [FiberContent] 0.6 [SugarContent] 1.4 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 15 pancakes [RecipeInstructions] Peel corn and remove kernels. In a bowl, combine the corn, spring onions, coriander, garlic, flour, eggs, fish sauce and sugar. Drop tablespoons full of the mixture into pan of heated oil and cook until underside is golden. Turn and cook for a further 30 seconds. Serve immediately, either with chilli sauce, or as an accompaniment to Asian dishes.
[Name] Thai Shrimp Dip [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-12-15T10:33:00Z [Description] Make and share this Thai Shrimp Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Cheese", "Vegetable", "Chinese", "Thai", "Asian", "Potluck", "Spicy", "< 30 Mins", "Refrigerator", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "2", "2", "2", "1", "1", "1", "1", "3", "3", NA, NA, "1"] [RecipeIngredientParts] ["medium shrimp", "light mayonnaise", "fresh lime juice", "Thai fish sauce", "low sodium soy sauce", "reduced-fat firm tofu", "fresh ginger", "garlic", "green onions", "fresh cilantro", "shrimp", "lime wedges", "lemon wedge", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 54.1 [FatContent] 1.9 [SaturatedFatContent] 0.3 [CholesterolContent] 58.5 [SodiumContent] 153.7 [CarbohydrateContent] 1.1 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 7.8 [RecipeServings] 12.0 [RecipeYield] 3 cups [RecipeInstructions] Place the first 3 ingredients in a food processor, and process until minced. Add lime juice, fish sauce, and tofu; pulse until blended. Heat oil in a small skillet over medium heat; sauté ginger and garlic 2 minutes. Add to shrimp mixture, and pulse until combined. Add onions and chopped cilantro, and pulse 3 to 4 times. Spoon into a bowl; cover and chill 1 hour. Garnish dip with additional shrimp, lime/lemon wedges, and cilantro sprig, if desired.
[Name] Long Island Iced Tea (Applebee's/TGI Friday's style) [AuthorId] 7108 [AuthorName] TheDancingCook [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2001-12-15T10:33:00Z [Description] Make and share this Long Island Iced Tea (Applebee's/TGI Friday's style) 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/15/81/3/wGiPgflcRMGDKdEaIeth_DSC02010.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/81/3/7lkVKLI6Ryiz2OeoyAbw_DSC01984.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/81/3/UUdCccK7RXGyktlsvX5h_DSC01997.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/81/3/picRKplTT.jpg" ] [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["white rum", "vodka", "triple sec"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 208.7 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.1 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Add crushed ice to pint glass. Add first 4 ingredients. Shake. Top with cola and sour mix. Serve. *You can add raspberry liquor to this, and call it a Black Opal, even more tasty!
[Name] Ginger Butter [AuthorId] 4470 [AuthorName] Bergy [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-12-15T10:33:00Z [Description] Excellent to spread on any fish when baking/broiling, also great for seafood (Prawns) to stir fry. Try it on chicken MMmm I add garlic to it as well. It is quick to prepare and saves times when you want to use it because it's already made. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Canadian", "Free Of...", "Broil/Grill", "< 15 Mins", "Oven", "Freezer", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["4", NA, NA, "1 1/2", "1"] [RecipeIngredientParts] ["butter", "salt", "butter", "fresh lemon juice", "fresh ginger"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 103.2 [FatContent] 11.5 [SaturatedFatContent] 7.3 [CholesterolContent] 30.5 [SodiumContent] 81.8 [CarbohydrateContent] 0.5 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] "Use a fork to cream all the ingredients to gether, cover and store in fridge or freeze until you want to use it."
[Name] Cucumbers With Oyster Sauce [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-12-15T10:33:00Z [Description] Make and share this Cucumbers With Oyster Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Chinese", "Asian", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/2", NA, "1/4", "1"] [RecipeIngredientParts] ["cucumbers", "oyster sauce", "salt", "msg", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 33.3 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 555.9 [CarbohydrateContent] 8.0 [FiberContent] 1.0 [SugarContent] 3.4 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Remove skin from the cucumbers. Cut the cucumbers into halves longitudinally. Remove the seeds (optional]. Slice the cucumbers thinly about 2. 5 to 3mm thick. Boil 1 cup of water in a saucepan. Add in the cucumbers and simmer until cucumbers become soft. Add in more water to cook the cucumbers if required. Add in oyster sauce, salt, MSG and sesame oil to season. Stir well. Add in the corrianders. Stir, remove and serve.
[Name] Double Chocolate Chunk Cookies [AuthorId] 23955 [AuthorName] KJ1036 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-12-15T10:33:00Z [Description] Make and share this Double Chocolate Chunk 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/15/81/6/picihOer0.jpg" [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "Potluck", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3/4", "1/2", "1", "1", "1/4", "2", "1", "1/2", "1"] [RecipeIngredientParts] ["butter", "margarine", "dark brown sugar", "sugar", "vanilla extract", "egg", "plain flour", "baking soda", "salt", "chocolate"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 142.6 [FatContent] 9.6 [SaturatedFatContent] 6.0 [CholesterolContent] 19.4 [SodiumContent] 109.5 [CarbohydrateContent] 15.3 [FiberContent] 1.7 [SugarContent] 7.3 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] Preheat oven to 375°. In a large bowl, cream butter and both sugars until light and fluffy. Beat in vanilla. Blend in egg and cocoa, then flour, baking soda and salt, beating until a stiff dough is formed. Stir in chocolate chunks. Spoon rounded tablespoonsful of dough 5cms apart on ungreased baking sheet. Bake for 8-12 minutes until set. Cool on tray for two minutes, then transfer to wire racks.
[Name] Ginger Stir fried Cauliflower with Oyster Sauce [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2001-12-15T10:33:00Z [Description] This is a delicious way to cook cauliflower. I like mine crisp so I do not steam it before stir frying however if you like it cooked more steam for 5 minutes before stir frying it [Images] character(0) [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "Canadian", "Chinese", "Asian", "Lactose Free", "Free Of...", "< 30 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["1", "2", "1/4", "2", "1", "1 1/2", "2", "1/4", "2", "1", "2"] [RecipeIngredientParts] ["cauliflower", "soy sauce", "sugar", "lite olive oil", "ginger", "garlic", "scallions", "chicken", "oyster sauce", "cornstarch", "water"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 115.3 [FatContent] 7.0 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 793.8 [CarbohydrateContent] 11.2 [FiberContent] 4.1 [SugarContent] 4.1 [ProteinContent] 4.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix cauliflower with 1 tbsp soy sauce & have the sugar stirred into the soy. Turn wok or large skillet to high heat, add oil, and when it starts smoking add ginger and garlic for about 15 seconds Turn heat down a little bit but still high. Add cauliflower and scallions, stir and cook for about 2 minutes. Add stock, water, oyster sauce and remaining soy sauce Cook for 1 minute. If you like a thicker sauce add corn starch stir and cook for no more than 1 minute.
[Name] Ginger Butternut Squash Casserole [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-12-15T10:33:00Z [Description] Another do ahead recipe that makes entertaining easy. Simple recipe that brings out a mellow flavor of the squash. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/81/8/picAvQlkX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/81/8/picSe6QMR.jpg"] [RecipeCategory] Vegetable [Keywords] ["Canadian", "Low Protein", "Free Of...", "< 60 Mins", "Oven", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", "2", NA, "1"] [RecipeIngredientParts] ["butter", "ginger", "brown sugar"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 130.8 [FatContent] 6.0 [SaturatedFatContent] 3.7 [CholesterolContent] 15.3 [SodiumContent] 48.0 [CarbohydrateContent] 20.6 [FiberContent] 3.5 [SugarContent] 3.8 [ProteinContent] 1.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Steam the squash over salted water for about 20 minutes or until tender. While still warm process the squash with the ginger and butter until it has a smooth texture. Taste, season with salt& pepper. If you wish add the brown sugar (it gives it a mellow taste]. Place in casserole. You may now cover and refrigerate until 30 minutes before dinner or put in in a 350f oven for 20 minutes, covered and serve.
[Name] Stir Fried Prawns [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] PT3M [PrepTime] PT40M [TotalTime] PT43M [DatePublished] 2001-12-15T10:33:00Z [Description] Make and share this Stir Fried Prawns 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/15/81/9/picvyeKam.jpg" [RecipeCategory] Chinese [Keywords] ["Asian", "< 60 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["600", "1", "1", "1", NA, "1", "4"] [RecipeIngredientParts] ["scallion", "soy sauce", "ginger juice", "salt", "rice wine"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 313.0 [FatContent] 20.2 [SaturatedFatContent] 2.6 [CholesterolContent] 252.0 [SodiumContent] 1467.6 [CarbohydrateContent] 2.5 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 27.9 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Marinate prawns with chopped scallions, soy sauce, ginger juice, a dash of salt and rice wine for 30 mins. Heat oil in a pan on high. Add in the prawns and stir-fry until the prawns changes color (about 1-2 mins]. (Do not over-cook the prawns] Remove for serving.
[Name] Holiday Baked Ham [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2001-12-15T10:33:00Z [Description] Make and share this Holiday Baked Ham recipe from Food.com. [Images] character(0) [RecipeCategory] Ham [Keywords] ["Pork", "Meat", "Christmas", "Thanksgiving", "Weeknight", "Roast", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", NA, NA] [RecipeIngredientParts] ["smoked ham", "dry mustard", "ground allspice", "whole cloves", "maraschino cherry"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 866.2 [FatContent] 45.1 [SaturatedFatContent] 15.0 [CholesterolContent] 265.5 [SodiumContent] 6680.4 [CarbohydrateContent] 26.1 [FiberContent] 0.2 [SugarContent] 11.8 [ProteinContent] 89.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325°F. Remove rind from ham. Place ham on rack in open roasting pan, fat side up. Insert meat thermometer with bulb in thickest part away from fat or bone. Roast ham in oven about 3 hours. Drain pineapple; reserve syrup. In small saucepan, combine syrup, preserves, mustard and allspice. Bring to a boil; continue boiling, stirring occasionally, 10 minutes. Remove ham from oven, but keep oven hot. Stud ham with cloves; brush with glaze. Using wooden picks, secure pineapple and cherries to ham. Brush again with glaze. Return ham to oven. Roast 30 minutes longer or until thermometer registers 160°F (about 25 minutes per pound total cooking time]. Brush with glaze 15 minutes before done. Let ham stand 20 minutes before slicing.
[Name] Fried Norwegian Cookies Aka Fattigmans Bakkelse [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT1M [PrepTime] PT3H [TotalTime] PT3H1M [DatePublished] 2001-12-15T10:33:00Z [Description] Make and share this Fried Norwegian Cookies Aka Fattigmans Bakkelse recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "Norwegian", "Scandinavian", "European", "Christmas", "Weeknight", "Deep Fried", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "3", "1/4", "2", "1", "1 3/4 - 2", NA, NA] [RecipeIngredientParts] ["eggs", "granulated sugar", "butter", "milk", "vanilla", "all-purpose flour", "powdered sugar"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 138.9 [FatContent] 5.4 [SaturatedFatContent] 3.0 [CholesterolContent] 49.9 [SodiumContent] 44.2 [CarbohydrateContent] 18.9 [FiberContent] 0.5 [SugarContent] 3.6 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] 11 dozen cookies [RecipeInstructions] Beat eggs and sugar in large bowl with electric mixer at medium speed until thick and lemon colored. Beat in butter, milk and vanilla until well blended. Gradually add 1 1/2 cups flour. Beat at low speed until well blended. Stir in enough remaining flour with spoon to form soft dough. Divide dough into 4 portions; cover and refrigerate until firm, at least 2 hours or overnight. With floured hands, shape 1 portion dough at a time into 1-inch-thick square. Place dough on lightly floured surface. Roll out dough to 11-inch square. Cut dough into 1 1/4-inch strips; cut strips diagonally at 2-inch intervals. Cut 1 1/4-inch slit vertically down center of each strip. Insert one end of strip through cut to form twist; repeat with each strip. Repeat with remaining dough portions. Heat oil in large saucepan to 365°F. Place 12 cookies at a time in hot oil. Fry about 1 1/2 minutes or until golden brown, turning cookies once with slotted spoon. Drain on paper towels. Dust cookies with powdered sugar. Cookies are best if served immediately, but can be stored in airtight container for up to 1 day.
[Name] Fire-and-Ice Cream Cheese Spread [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-12-15T10:33:00Z [Description] Another tasty one for red pepper fans. I found this recipe on the American Heart Association's web site. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Cheese", "Fruit", "Vegetable", "Southwestern U.S.", "Potluck", "Spicy", "Christmas", "Thanksgiving", "< 60 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "1/4", "1/4", "2"] [RecipeIngredientParts] ["cream cheese", "light sour cream", "red pepper flakes", "red bell peppers"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 480.5 [FatContent] 26.6 [SaturatedFatContent] 16.6 [CholesterolContent] 83.9 [SodiumContent] 245.0 [CarbohydrateContent] 58.5 [FiberContent] 0.7 [SugarContent] 30.5 [ProteinContent] 7.2 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] In a small mixing bowl, beat cream cheese and sour cream with an electric mixer until well blended. Spoon mixture into a small bowl lined with plastic wrap or a 6-ounce ramekin. Press mixture slightly to get rid of any air pockets; smooth evenly with rubber scraper. Refrigerate for at least 30 minutes to firm slightly. Meanwhile, in a small saucepan, heat fruit spread and red pepper flakes over medium heat until spread just begins to melt, about 3 minutes, stirring occasionally. Remove from heat and stir in bell pepper. Let cool to room temperature. To serve, if using bowl, invert mixture onto a serving plate, remove plastic wrap, and spoon apricot mixture on top. If using ramekin, top cream cheese mixture with apricot mixture.
[Name] Hawaiian Tea Cookies [AuthorId] 8310 [AuthorName] Jane Rhodes-Williams [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-12-15T10:33:00Z [Description] I can't remember where I found this recipe, but these are my favorite cookies at any time of the year. I love anything with cconut! If you are a coconut lover as I am, you're sure to love these cookies! The recipe can be adapted to fit the season, simply by changing the color of the sugar you use to coat the outside of the rolls! Can be halved or doubled, although i have never mad [Images] "https://img.sndimg.com/food/image/upload/v1/img/feed/15823/FR0iITCXQSexYY9OJqi8_facebook_photo.jpg" [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "Hawaiian", "Christmas", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["3 1/2", "1 1/2", "1", "1", "2", "2", "2", "4", "2"] [RecipeIngredientParts] ["flour", "salt", "baking soda", "butter", "sugar", "eggs", "lemon juice", "vanilla", "coconut"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 101.6 [FatContent] 5.1 [SaturatedFatContent] 3.6 [CholesterolContent] 15.2 [SodiumContent] 104.5 [CarbohydrateContent] 13.0 [FiberContent] 0.7 [SugarContent] 7.0 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 60 cookies [RecipeInstructions] Combine dry ingredients and set aside. Cream butter and sugar until fluffy. Beat in eggs, lemon juice and vanilla. Add flour and coconut until well blended. Shape into (4] 2 inch rolls. Roll in colored sugar. Wrap in plastic wrap and chill at least 4 hours. With a sharp knife, saw into 1/4 inch slices. Bake at 375 degrees for 10- 12 minutes, or until SLIGHTLY browned.
[Name] Winter Melon and Pork Soup [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-12-15T10:34:00Z [Description] Make and share this Winter Melon and Pork Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Melons [Keywords] ["Fruit", "Vegetable", "Chinese", "Asian", "Winter", "Christmas", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["900", "150", "1", "1", "1/4", "2 1/2"] [RecipeIngredientParts] ["winter melon", "rice wine", "sherry wine", "salt", "soy sauce", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 6.8 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 807.1 [CarbohydrateContent] 0.3 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.1 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Boil water in a saucepan. Add in winter melon cubes and simmer for 25 minutes or till winter melon cubes are soft (transparent looking]. Add soy sauce, salt and rice wine to taste. Remove and serve.
[Name] Old-Fashioned Herb Stuffing [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-12-15T10:34:00Z [Description] Make and share this Old-Fashioned Herb Stuffing recipe from Food.com. [Images] character(0) [RecipeCategory] Grains [Keywords] ["Low Cholesterol", "Healthy", "Christmas", "Thanksgiving", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1", "1/2", "1/2", "1", "1", "1", "1/2", "1/4"] [RecipeIngredientParts] ["margarine", "butter", "onion", "celery", "carrot", "fat free chicken broth", "fresh thyme", "dried thyme", "fresh sage", "dried sage", "paprika", "black pepper"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 159.3 [FatContent] 4.6 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 486.7 [CarbohydrateContent] 23.8 [FiberContent] 4.6 [SugarContent] 5.2 [ProteinContent] 6.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350°F degrees.", "Place bread cubes on baking sheet; bake 10 minutes or until dry.", "Melt margarine in large saucepan over medium heat.", "Add onion, celery and carrot; cover and cook 10 minutes or until vegetables are tender.", "Add broth, thyme, sage, paprika and pepper; bring to a simmer.", "Stir in bread pieces; mix well.", "Remove pan from heat; set aside.", "Coat a 1 1/2 quart baking dish with nonstick cooking spray.", "Spoon stuffing into dish.", "Cover and bake 25 to 30 minutes or until heated through." ]
[Name] Zucchini Coconut Bread [AuthorId] 20159 [AuthorName] HopeK [CookTime] PT1H15M [PrepTime] PT25M [TotalTime] PT1H40M [DatePublished] 2001-12-15T10:34:00Z [Description] Make and share this Zucchini Coconut 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/15/82/6/picwbyGb1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/82/6/pic59VciW.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Coconut", "Fruit", "Vegetable", "Nuts", "Potluck", "Winter", "Weeknight", "For Large Groups", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1", "1", "1", "2", "1", "1", "3", "1", "2", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "white sugar", "baking powder", "baking soda", "salt", "vanilla", "cinnamon", "eggs", "flaked coconut", "zucchini", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 56.0 [Calories] 233.2 [FatContent] 11.2 [SaturatedFatContent] 2.6 [CholesterolContent] 23.2 [SodiumContent] 184.8 [CarbohydrateContent] 31.0 [FiberContent] 0.8 [SugarContent] 18.7 [ProteinContent] 2.6 [RecipeServings] 24.0 [RecipeYield] 2 loaves [RecipeInstructions] Preheat oven to 325 degree F. Grease 2 loaf pans. Combine all ingredients in mixing bowl. Mixture will be very thick. Pour equal amounts of batter into 2 loaf pans. Bake 1 hour and 15 minutes or until done.
[Name] Sandwich Press Recipe - Homestyle Ham and Cheese [AuthorId] 25746 [AuthorName] Giovanna Luvs Disney [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-12-15T10:34:00Z [Description] This simple ham and cheese goes great with a nice bowl of tomato soup, or you favorite soup. This is a K.I.S.S. recipe (Keep It Simple Stupid)! LOL You can't mess this one up, nor would you want to fool with it. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Cheese", "Meat", "Kid Friendly", "High In...", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "2"] [RecipeIngredientParts] ["American cheese", "cheddar cheese", "deli ham", "ham"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 351.6 [FatContent] 16.3 [SaturatedFatContent] 8.2 [CholesterolContent] 60.4 [SodiumContent] 1363.8 [CarbohydrateContent] 29.4 [FiberContent] 1.9 [SugarContent] 2.2 [ProteinContent] 20.8 [RecipeServings] 1.0 [RecipeYield] 2 pieces [RecipeInstructions] Heat sandwich press. Add first piece of bread. Top with cheese slice. Add ham. Then top with shredded cheddar. Add remaining slice of bread. Close press and cook for 5 minutes.
[Name] Cheesy Potato Casserole [AuthorId] 7108 [AuthorName] TheDancingCook [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2001-12-15T10:34:00Z [Description] Great side dish for any meat dinner; can be served with your Easter ham, is a great substitute for the ordinary baked potato at your summer BBQ or can be served with any other dinner, anytime. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/82/8/zC33c16hRNibGlCrxymR_162%20cheesy%20potato%20casserole.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/82/8/Cc1tx6hAQp2zUTVwKOOq_146%20cheesy%20potato%20casserole.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/15828/q8KSjguRI6hTCdEd3muw_1EF11EA7-4829-45F7-B0DB-1532EB9A0B07.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/82/8/hHG66wDXRHW1vrXi0Hju_169%20cheesy%20potato%20casserole.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/82/8/EacIOIrjSZia310sLe7k-20131211_202950_Richtone-HDR-.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/82/8/picUUMzIp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/82/8/picLyGI5a.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/82/8/pic7dXWYz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/82/8/picxtFCzG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/82/8/15828.jpg"] [RecipeCategory] Cheese [Keywords] ["Kid Friendly", "Potluck", "Spring", "Summer", "Winter", "Thanksgiving", "Weeknight", "St. Patrick's Day", "Oven", "Beginner Cook", "Small Appliance", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1", "1", "1/4", NA] [RecipeIngredientParts] ["frozen hash browns", "butter", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 109.0 [Calories] 497.1 [FatContent] 37.1 [SaturatedFatContent] 19.3 [CholesterolContent] 63.3 [SodiumContent] 512.0 [CarbohydrateContent] 36.0 [FiberContent] 2.4 [SugarContent] 3.3 [ProteinContent] 8.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Defrost potatoes, melt butter, and mix together all ingredients. Bake at 350 degrees for 1 hour in a 9x13 baking dish. From Carol, I sprinkle it with paprika before baking.
[Name] Fresh Tomato Salsa [AuthorId] 23302 [AuthorName] Millereg [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-12-15T10:34:00Z [Description] Make and share this Fresh Tomato Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Spreads", "Fruit", "Vegetable", "Mexican", "Vegan", "Free Of...", "Potluck", "Spicy", "< 15 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["plum tomatoes", "roma tomato", "scallion", "fresh coriander", "lime juice", "lime rind", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 12.0 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 2.6 [CarbohydrateContent] 1.6 [FiberContent] 0.5 [SugarContent] 0.8 [ProteinContent] 0.3 [RecipeServings] 8.0 [RecipeYield] 16 ounces [RecipeInstructions] Mix all ingredients. Enjoy.
[Name] Banana Split Cheesecake [AuthorId] 16758 [AuthorName] sheila [CookTime] PT1M [PrepTime] PT20M [TotalTime] PT21M [DatePublished] 2001-12-15T10:34:00Z [Description] Make and share this Banana Split Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "< 30 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["2", "1/2 - 1", "4", "2", "1", "1", "4 -5", "1", "1", "1", NA] [RecipeIngredientParts] ["graham cracker crumbs", "margarine", "sugar", "cream cheese", "powdered sugar", "vanilla", "bananas", "pineapple", "Cool Whip", "pecans", "maraschino cherry"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 1175.9 [FatContent] 66.8 [SaturatedFatContent] 27.6 [CholesterolContent] 83.3 [SodiumContent] 566.2 [CarbohydrateContent] 142.8 [FiberContent] 5.1 [SugarContent] 116.3 [ProteinContent] 9.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix graham cracker crumbs with melted butter and sugar in mixing bowl. Spread in 13 x 9 x 2-inch pan, pressing slightly up sides of dish. Chill 45 minutes. Combine softened cream cheese and powered sugar; add vanilla extract into mixture until smooth. Spread over crust. Put sliced bananas over cream cheese mixture. Spoon the drained pineapple over the bananas. Spread the Cool Whip over top. Sprinkle with nuts and cherries. Chill 3 hours.
[Name] Ginger/Garlic Savoy Cabbage [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT8M [PrepTime] PT5M [TotalTime] PT13M [DatePublished] 2001-12-15T10:34:00Z [Description] Make and share this Ginger/Garlic Savoy Cabbage 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/15/83/2/picdy9t1M.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/83/2/picvrdv0a.jpg"] [RecipeCategory] Vegetable [Keywords] ["Canadian", "Chinese", "Asian", "Vegan", "Free Of...", "< 15 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", NA, "1 1/4", "1"] [RecipeIngredientParts] ["savoy cabbage", "Chinese cabbage", "lite olive oil", "garlic", "ginger", "lime, juice of"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 71.0 [FatContent] 6.9 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 1.2 [CarbohydrateContent] 2.7 [FiberContent] 0.3 [SugarContent] 0.2 [ProteinContent] 0.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat wok or large skillet medium high heat, wait until oil is hot. Add cabbage and stir fry until cabbage just starts to wilt (do nor overcook]. Add garlic, salt and pepper cook 1 minute. Add ginger cook 1 minute. Drizzle with lime juice and serve.
[Name] Summer Sausage [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT9H [PrepTime] PT20M [TotalTime] PT9H20M [DatePublished] 2001-12-15T10:34:00Z [Description] Make and share this Summer Sausage recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Kid Friendly", "Summer", "Weeknight", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["5", "2 1/2", "4", "1", "2 1/2", "2 1/2"] [RecipeIngredientParts] ["pepper", "Morton Tender Quick salt", "garlic powder", "mustard seeds", "liquid smoke"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 1044.2 [FatContent] 77.8 [SaturatedFatContent] 30.9 [CholesterolContent] 313.0 [SodiumContent] 259.3 [CarbohydrateContent] 1.5 [FiberContent] 0.5 [SugarContent] 0.1 [ProteinContent] 79.3 [RecipeServings] nan [RecipeYield] 5 rolls [RecipeInstructions] Mix all ingredients together in glass or plastic bowl. DO NOT USE ANY METAL! Cover and put in refrigerator. Mix each day for 3 days. On fourth day, mix and form into 5 logs. Place on broiler pan. Bake 150F degrees to 160F degrees for 9 hours.
[Name] Golden Southwestern Breakfast Slop [AuthorId] 15572 [AuthorName] Clifford Boren [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-12-15T10:34:00Z [Description] I like a heavy country style breakfast because I seldom eat lunch. I cooked this one up to get something tasty and bulky that lasts me for a long time. spice it to your own taste. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Potato", "Vegetable", "Southwestern U.S.", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Spicy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "2", NA, NA, NA, NA] [RecipeIngredientParts] ["O'Brien potatoes", "yellow hominy", "garlic powder", "chili powder", "Tabasco sauce", "ketchup"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 429.5 [FatContent] 6.4 [SaturatedFatContent] 3.3 [CholesterolContent] 15.5 [SodiumContent] 1178.0 [CarbohydrateContent] 82.8 [FiberContent] 4.0 [SugarContent] 0.0 [ProteinContent] 11.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Chuck potatoes, hominy, garlic, and chili powder into a deep pan with 1 tbs oil. Saute until potatoes are beginning to brown. Plate it up and sprinkle on the Tabasco and ketchup to taste. Enjoy!
[Name] Chocolate Cherry Cake with Chocolate Cream Cheese Frosting [AuthorId] 21738 [AuthorName] bayoucritter aka. a [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-12-15T10:34:00Z [Description] The cake is delicious and very moist. I keep mine in the fridge and tastes great cold. Chocolate & cherries go great together, so why not in a cake! Adding soft cream cheese to canned frosting makes a great difference & makes it not so 'sugary'. ENJOY [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/83/5/pic63qXnz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/83/5/picuT8Zg5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/83/5/picCNkpgD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/83/5/pictYmARj.jpg"] [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "3", "1", "1/4", "1", "1", "1", NA] [RecipeIngredientParts] ["eggs", "water", "olive oil", "cherry pie filling", "cream cheese", "maraschino cherry"] [AggregatedRating] 5.0 [ReviewCount] 22.0 [Calories] 4395.9 [FatContent] 228.2 [SaturatedFatContent] 73.2 [CholesterolContent] 807.9 [SodiumContent] 5380.6 [CarbohydrateContent] 559.5 [FiberContent] 16.1 [SugarContent] 208.5 [ProteinContent] 65.4 [RecipeServings] nan [RecipeYield] 1 thirteen x nine inch cake [RecipeInstructions] mix cake as directed (decreasing the water& oil to above measure]. stir in 1 can cherry pie filling. pour into greased& floured cake pan (batter will be a little thick]. spread evenly. bake 350 deg (as directed] about 45-50min (til knife comes out clean when inserted into center]. cool completely. in bowl, mix frosting& cream cheese til blended. spread onto cooled cake. top with maraschino cherries (as many as u like].
[Name] Crock Pot Hot Wings [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT8H [PrepTime] PT15M [TotalTime] PT8H15M [DatePublished] 2001-12-15T10:34:00Z [Description] These are really wonderful, you can add more Franks or some Cayenne pepper if you want to make them hotter. As is, they are pretty mild. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Very Low Carbs", "Kid Friendly", "Potluck", "Weeknight", "Broil/Grill", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "2/3", "2"] [RecipeIngredientParts] ["chicken wings", "butter", "water", "garlic cloves"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 1425.5 [FatContent] 118.8 [SaturatedFatContent] 49.5 [CholesterolContent] 471.6 [SodiumContent] 2151.0 [CarbohydrateContent] 2.0 [FiberContent] 0.2 [SugarContent] 0.8 [ProteinContent] 84.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place the first 4 ingredients in a crock pot on low heat for 8 hours. Remove wings from crock pot and place on a cookie sheet or broiling pan. Pour sauce into a saucepan and reduce by half. Add minced garlic. Spoon sauce over wings and broil for 3 minutes.
[Name] Shrimp Florentine With Pasta [AuthorId] 22867 [AuthorName] Chuckster [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-12-15T10:34:00Z [Description] Make and share this Shrimp Florentine With Pasta recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "Healthy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1/4", "2", "1/4", "1/2"] [RecipeIngredientParts] ["olive oil", "garlic", "raw shrimp", "plum tomatoes", "black pepper", "fresh spinach", "crushed red pepper flakes", "pasta"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 374.9 [FatContent] 5.3 [SaturatedFatContent] 0.9 [CholesterolContent] 172.8 [SodiumContent] 188.2 [CarbohydrateContent] 48.4 [FiberContent] 3.4 [SugarContent] 3.7 [ProteinContent] 31.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil. Saute half of the shrimp to use as garnish, reserve shrimp. Add cut up tomato with juice,spinach and cook,until spinach wilts (2 min.]. Chop remaining shrimp and add to the spinach mixture. Cook 3 min. Stir in seasonings. Toss with pasta and add shrimp garnish and serve.
[Name] Garlic Chicken and Potatoes [AuthorId] 12817 [AuthorName] gloria goodman [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2001-12-15T10:34:00Z [Description] This is for lovers of garlic and comfort food. I don't know where it came from but I just cooked it one day like this and loved it ever since! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/83/8/pic03jJYx.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Low Cholesterol", "Healthy", "Weeknight", "Roast", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "8", "1", NA, NA, NA, NA] [RecipeIngredientParts] ["chicken", "potatoes", "garlic head", "paprika", "sea salt", "pepper", "water"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 583.0 [FatContent] 17.5 [SaturatedFatContent] 5.0 [CholesterolContent] 85.0 [SodiumContent] 106.2 [CarbohydrateContent] 76.9 [FiberContent] 9.5 [SugarContent] 3.4 [ProteinContent] 30.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] put small amount of water in bottom of roasting pan. Cut potatoes in half & put in pan and sprinkle paprika, salt & pepper to taste. Peel the garlic cloves and scatter them all over the potatoes. put chicken that has been seasoned with salt & pepper & paprika on top of potatoes. cook in oven on 350 for about 1 1/2 to 2 hours basting every so often.

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