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[Name] Just Like, Jack Astor's Crab Dip - Copycat [AuthorId] 25746 [AuthorName] Giovanna Luvs Disney [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2001-12-15T10:36:00Z [Description] I used to work at Jack Astor's and this dip was one of their best selling appetizers. This is great for parties and simple to make, and people won't think it wasn't simple! I'm making it for my Christmas party tomorrow, so I will try to have a picture of it. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Crab", "Cheese", "Very Low Carbs", "Potluck", "Christmas", "Microwave", "< 60 Mins", "For Large Groups", "Oven", "Refrigerator", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "2", "10", "1", "1", NA, NA] [RecipeIngredientParts] ["cream cheese", "onion", "red bell pepper", "garlic cloves", "white mushrooms", "cheddar cheese", "cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 125.0 [FatContent] 10.4 [SaturatedFatContent] 6.0 [CholesterolContent] 37.7 [SodiumContent] 215.6 [CarbohydrateContent] 2.5 [FiberContent] 0.3 [SugarContent] 1.5 [ProteinContent] 5.8 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] In a small pan, saute onion and garlic. Next saute bell pepper, then mushrooms. Let cool. In a bowl soften cream cheese with a spoon. Add cooled vegetables, crab meat, and cheese. Store in container in fridge until ready to serve. SERVING INSTRUCTIONS: Place dip in a oven proof shallow bowl. Spread dip evenly in bowl and top with more shredded cheddar cheese. Warm slightly in microwave. Bake in oven at 350 degrees, until slightly bubbling and the top is starting to turn golden brown. Sprinkle with chopped parsley and parlsey sprig. Place bowl on a serving plate and surround with nacho chips and pita points.
[Name] Rolled Molasses Cookies [AuthorId] 26202 [AuthorName] Carol [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-12-15T11:44:00Z [Description] Rolled Molasses Cookie. A soft rolled cookie that is lightly spiced. Good for gingerbread men and good for using as Christmas tree ornaments. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Healthy", "Mixer", "< 30 Mins", "For Large Groups", "Oven", "Small Appliance"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1/2", "1", "2", "1", "1", "6 -8"] [RecipeIngredientParts] ["brown sugar", "sugar", "eggs", "salt", "ginger", "baking soda", "molasses", "water", "flour"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 114.5 [FatContent] 3.0 [SaturatedFatContent] 1.1 [CholesterolContent] 8.5 [SodiumContent] 127.4 [CarbohydrateContent] 20.7 [FiberContent] 0.3 [SugarContent] 10.9 [ProteinContent] 1.2 [RecipeServings] 72.0 [RecipeYield] 72 cookies [RecipeInstructions] If you want to use vegetable shortening instead of lard, increase the amount by 1/2 cup I have never done this. (I add cinnamon too]. Cream lard, sugars; add eggs, salt, spices, and baking soda. Add molasses and beat well, add water slowly. Stir in enough flour to make a dough stiff enough to roll. (I chill dough for a few hours] Roll 1/4 inch thick (or thicker if you want cake-y cookies] and you may sprinkle with extra sugar. Cut cookies, place on ungreased cookie sheets, bake in a 400 oven for 8 to 10 minutes. They are done when you can press down with a finger and leave a dent. Cool on wire racks. I prefer to gauge doneness by looking at the underside of the cookie and seeing how brown it is. If you want a cake-y cookie, don't let the cookies get dark browned, you want them golden, dark tan. Baking time will vary with the size of your cookies too. Small ones take a lot less time to bake.
[Name] Steamed Whole Fish With Salted Plums [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-12-15T11:44:00Z [Description] Make and share this Steamed Whole Fish With Salted Plums recipe from Food.com. [Images] character(0) [RecipeCategory] Plums [Keywords] ["Fruit", "Chinese", "Asian", "< 30 Mins", "Steam"] [RecipeIngredientQuantities] ["1", "4", "1/2", "3", "1", "2", "2", "1/2", "1/2", "1/2", "3/4"] [RecipeIngredientParts] ["red snapper", "shiitake mushrooms", "ginger", "salted plums", "salted plum liquid", "salt", "light soy sauce", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 76.0 [FatContent] 1.0 [SaturatedFatContent] 0.2 [CholesterolContent] 24.7 [SodiumContent] 490.8 [CarbohydrateContent] 1.8 [FiberContent] 0.7 [SugarContent] 0.6 [ProteinContent] 14.4 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Rub fish with salt. Arrange some of the ginger, corrianders, beancurd and mushrooms in a deep plate. Place fish into the plate on top of the ingredients. Arrange the remaining ginger, corrianders, beancurd and mushrooms on top of the fish. Mix meshed salted plums, salted plums liquid, salt, soy sauce, sesame oil and water together and pour over the fish. Steam the fish in a steamer for 15 to 20 minutes. Serve hot.
[Name] Stir-Fried Garlic Frog's Legs [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-12-15T12:45:00Z [Description] Frog legs are very tender meat. If you prefer, the frog legs can also be substituted with chicken meat. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/84/2/picwfXG9K.jpg" [RecipeCategory] Chinese [Keywords] ["Asian", "< 30 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["200", "30", "15", "3", "1", "4", "1", "1", "1", "1/2", "1", "2"] [RecipeIngredientParts] ["garlic", "fresh basil", "ginger", "dark soy sauce", "oyster sauce", "rice wine", "light soy sauce", "sugar", "cornflour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 177.9 [FatContent] 9.7 [SaturatedFatContent] 1.3 [CholesterolContent] 33.9 [SodiumContent] 680.8 [CarbohydrateContent] 8.1 [FiberContent] 0.6 [SugarContent] 1.3 [ProteinContent] 13.3 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Marinate frog legs with dark soy sauce. Heat oil in a pan. Add garlic and ginger. Stir-fry till fragrant. Add frog legs. Stir-fry til golden brown. Add in basil, chicken stock, oyster sauce, rice wine, light soy sauce and sugar. Stir well. When it starts to boil, add in the cornstarch solution to thicken the gravy. Remove and serve.
[Name] N .y. C. Irish Soda Bread [AuthorId] 24934 [AuthorName] Len6583 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-12-15T14:29:00Z [Description] Make and share this N .y. C. Irish Soda 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/15/84/3/qmDL49HsSEWfsY6zhwJw_Irish Soda Bread_0257.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/84/3/01489034712.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/15843/8lxohNiBRCywZD4AKSqz_20180317_170854.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/84/3/01465771182.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/84/3/picBnhSdK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/84/3/picfD055k.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/84/3/picqyPZNw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/84/3/JYJ8e3NR5iuIq5zxYyXb_Irish Soda Bread_0385.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/84/3/picHvaiZS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/84/3/picWtB5n3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/84/3/pic6lquXd.jpg"] [RecipeCategory] Breads [Keywords] ["Grains", "European", "Healthy", "St. Patrick's Day", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1/2", "2", "1/4", "3", "1", "3/4", "1", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "baking soda", "brown sugar", "salt", "butter", "egg", "buttermilk", "egg", "raisins"] [AggregatedRating] 5.0 [ReviewCount] 28.0 [Calories] 1755.9 [FatContent] 48.5 [SaturatedFatContent] 26.4 [CholesterolContent] 470.9 [SodiumContent] 2233.5 [CarbohydrateContent] 285.9 [FiberContent] 9.4 [SugarContent] 79.6 [ProteinContent] 47.1 [RecipeServings] nan [RecipeYield] 1 six inch loaf [RecipeInstructions] In a mixing bowl, combine flour, baking powder, baking soda, brown sugar and ¼ teaspoon of salt. Cut in the butter until the mixture resembles coarse crumbs. Combine 1 beaten egg, raisins and buttermilk. Add to mixture above and stir until just moistened. On a lightly floured surface, knead gently for 12 strokes. On a greased baking sheet, shape the mixture into a 6 inch round loaf and cut a cross (4 inches wide and ¼ inch deep] in the top. Brush with the other beaten egg. Bake at 375°F for 35 minutes or until golden.
[Name] March 18th Breakfast [AuthorId] 24934 [AuthorName] Len6583 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-12-15T14:29:00Z [Description] Fried leftover Corned Beef and Cabbage. If you made corned beef and cabbage yesterday (Saint Patricks's Day), have the leftovers for breakfast the next day. It's a NYC Irish tradition. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "European", "Very Low Carbs", "Low Protein", "Spring", "St. Patrick's Day", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] [NA, NA, "2"] [RecipeIngredientParts] ["corned beef", "cabbage", "butter"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 203.6 [FatContent] 23.0 [SaturatedFatContent] 14.6 [CholesterolContent] 61.1 [SodiumContent] 202.8 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Chop up the leftovers, everything including the corned beef, into tiny bite sized pieces. Melt butter in a frying pan. Fry the leftovers on medium, turning frequently, until just before things start to brown. Wonderful. It's a special NYC Irish family treat. Enjoy again.
[Name] Bread and Butter Pudding [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-12-15T14:30:00Z [Description] Make and share this Bread and Butter Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "50", "50", "1/2", "25", "150", "1"] [RecipeIngredientParts] ["butter", "raisins", "lemon, rind of", "sugar", "milk", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 371.3 [FatContent] 17.7 [SaturatedFatContent] 10.3 [CholesterolContent] 94.6 [SodiumContent] 366.6 [CarbohydrateContent] 49.4 [FiberContent] 1.8 [SugarContent] 26.1 [ProteinContent] 6.7 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Coat a pie dish with butter. Spread the breads with butter on 1 side. Arrange 4 pieces of bread in the pie dish with their buttered side down. Sprinkle some rasins,some lemon rind and half of the sugar over the breads. Arrange the other 4 pieces of bread with their buttered side down on top. Sprinkle the rest of the rasins, lemon rind and sugar over the breads. Blend the milk and the egg. Pour the liquid mixture over the breads. Leave it to soak for 30 minutes. Bake in a preheated oven at 180 deg C or gas reg 5 for about 40 minutes. Serve hot.
[Name] N. Y. C. Corned Beef and Cabbage [AuthorId] 24934 [AuthorName] Len6583 [CookTime] PT3H [PrepTime] PT2M [TotalTime] PT3H2M [DatePublished] 2001-12-15T14:30:00Z [Description] Here's how to make corned beef and cabbage the right way. My thanks to my great-grandmother Delia O'Dowd and other NYC Irish Catholics who invented it. It is not normally eaten in Ireland, folks! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/84/6/DbERKvW9SWeTU3BYvVxR_DSC_0790.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/15846/84rPTOkER1upzfGpUVyW_DSCN3890.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/84/6/RbZDIEPVQGutQ4IHiuhe-2014-01-31-16.24.17.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/84/6/picAn32Ri.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/84/6/picxcuyfv.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/15846/lFtOx7M7RZy7eebQQSJG_20180317_152015.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/84/6/picT6CFue.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/84/6/picDEK5la.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/84/6/KexvvqNsRNOLyYBuel9u_812D1E21-974C-4627-AD84-8E36220501EF.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/84/6/Ouac8rXTwi8nMKo7Knag_3E067210-2765-4A8B-A20E-F442D9FBD7AD.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/84/6/aPh3hGmQ6K6CRssz56fl_IMG_1251.JPG.png", "https://img.sndimg.com/food/image/upload/v1/img/feed/15846/BzQ2fkNuRD2892xDlrqf_Screenshot_20180318-154616.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/84/6/q6vTjVsRlupsRk1YFmt4_1521326731819625908069.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/84/6/picX9Vd8u.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/84/6/xHH0yaROScafgr3qZs2a_C3B9ED9E-9256-43D4-9104-69EE3331591E.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/15846/PrVUQqCTEmznndwh7vmK_7AD8DF02-E161-47C0-8775-1F5DA9402AE4.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/15846/SFiSavcuQ5mjL1HryBfP_IMG_20180317_173428319.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/84/6/VYzq6crNRq2Aml2Cvetz_File_000%20(12].jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/84/6/picDa8JFx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/84/6/J5CHXE9QC2k5QeXElvep_DSC_0786.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/84/6/tWaltgv9S236rHF9ztwo_DSC_0792.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/84/6/GprBbc1UQwKMPl8kPRe4_20180317_152015.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/84/6/fmbWBlBRbiyaWafxqerf_6DA6763B-D224-4A81-ABE8-EE5393ABB756.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/84/6/ZD6b1pvRa61OQ5t1AycP_1B88279A-524A-48EF-B10A-811375C2E744.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/84/6/picrVBb8L.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/84/6/picn6GYEw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/84/6/picm9OgVD.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Potato", "Vegetable", "Meat", "European", "Spring", "Weeknight", "St. Patrick's Day", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1 -3", "1 -12", "1", NA, NA, "1", "1", NA, "1", NA] [RecipeIngredientParts] ["corned beef brisket", "peppercorn", "cabbage", "fresh carrot", "fresh parsley", "real butter", "fresh garlic clove", "sweet onion", "yellow mustard", "N .y. C. Irish Soda Bread"] [AggregatedRating] 5.0 [ReviewCount] 154.0 [Calories] 563.8 [FatContent] 25.5 [SaturatedFatContent] 8.1 [CholesterolContent] 111.1 [SodiumContent] 1672.8 [CarbohydrateContent] 60.4 [FiberContent] 14.6 [SugarContent] 9.1 [ProteinContent] 29.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["------------Selecting the corned beef brisket------------.", "Go to the store several days ahead of time or you will have to pick out the best of what has been picked over again and again. The best will disappear first.", "Do not freeze.", "Pick out a nice thick slab checking the sides to make sure it isn't a very gristly one.", "Feel it because some butchers fold it over hiding the gristle if there is a lot of it.", "There will always be some gristle and it runs the length of the slab in the center.", "The thicker the slab the better. If you are lucky, you may see some chunk style at a higher price per pound.", "If there isn't a spice bag in with the brisket, you will need to get some whole peppercorns (white and black] and bay leaves.", "------------Selecting the Cabbage-------------------.", "The heavier and more solid it is, the better it is.", "Smell it to make sure it isn't too bitter.", "You may have to go to another store if the whole batch has a very strong bitter smell. I have had to visit several stores to find a decent batch.", "Keep in mind that the outer leaves will be discarded even if the store has already removed the natural outer leaves to make them look better and fresher.", "--------------Selecting the Potatoes----------------.", "Watch out for the red dyed ones.", "Pick out a bag of medium to small sized ones.", "The smaller the better.", "If you are lucky enough to find the ones as small as salad tomatoes, they are the best.", "-------------Selecting the Carrots----------.", "Get the smallest bag they have unless you like carrots, because you will only use one per pot of cabbage to take any bitterness out of the cabbage.", "Serving a bowl of carrots is a big no no on Saint Patrick's Day.", "Preparing and cooking the meal-----------------------.", "(It's going to take 3 hours with you there].", "Use a large Dutch oven or stock pot that will hold everything all at once.", "Place the brisket (best side up] in the bottom of the pot.", "There's no need to rinse it because nothing bad will survive what you are about to do to it and you will remove the outer marinate.", "Add the spice packet or a teaspoonful of peppercorns and two bay leaves.", "Cover the brisket generously with water and a bottle of beer (optional - adds flavor and is a tenderizer].", "Bring to a boil.", "Reduce heat, cover and simmer for 2 hours.", "During the 2 hours------------------------.", "Scrub and rinse the new red potatoes.", "Remove any eyes and bad spots.", "Leave as much of the peel as you can.", "Quarter them (halve or whole if tiny].", "Cover with water until ready for them.", "Remove the outer leaves from the cabbage until the leaves are entirely light green, rinse and cut it into quarters through the spine so they stay together. Set aside.", "Peel one carrot and cut it into quarters. Set aside.", "Peel the onion and cut it into eighths. Set aside.", "Rinse the bunch of fresh parsley and chop up just the tops into very tiny pieces.", "I find that kitchen scissors do just fine.", "After the 2 hours----------------------.", "Add the potatoes on top of the brisket.", "Add water to cover everything.", "Bring to a boil.", "Reduce heat, cover and simmer for 10 minutes.", "Add the cabbage on top of the potatoes and add onion and carrot on top of the cabbage.", "Add water to cover everything.", "Bring to a boil.", "Reduce heat, cover and simmer for 20 minutes.", "Check the cabbage to see if it is tender.", "If not, simmer another 5 minutes. You shouldn't undercook it and it's hard to overcook it.", "When done-----------------------.", "In a large serving bowl where you can stir the potatoes, crush the garlic clove and rub the inside of the bowl with it.", "Place the potatoes in the bowl while still piping hot and add (at least] a quarter pound of butter and add a handful (more is better than less] of chopped fresh parsley.", "Gently stir until butter is melted, it coats all the potato pieces and the parsley is evenly distributed.", "Put the rest of the parsley into a tiny serving bowl for those who want to add more to their potatoes.", "As I said, more is better.", "Slice the brisket cross grain.", "Hope there is leftovers for breakfast.", "See my March 18th Breakfast! It's a family tradition. We make sure we make enough to ensure leftovers for breakfast the next morning. Finely chopped fried corned beef and cabbage (the entire meal] and coffee is divine. We throw in any leftover parsley." ]
[Name] Mixed Vegetable and Chicken Soup [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-12-15T14:30:00Z [Description] Make and share this Mixed Vegetable and Chicken Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Fruit", "Meat", "Chinese", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "2", "1", "1", "3", "4", NA, "4", "1"] [RecipeIngredientParts] ["chicken thigh fillets", "carrot", "potatoes", "sweet onion", "celery rib", "light soy sauce", "pepper", "water", "spring onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 147.6 [FatContent] 1.5 [SaturatedFatContent] 0.4 [CholesterolContent] 28.6 [SodiumContent] 395.3 [CarbohydrateContent] 23.8 [FiberContent] 3.5 [SugarContent] 3.2 [ProteinContent] 10.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Boil water in a saucepan. Add in vegetables and simmer until soft. Add in chicken, light soy sauce and dash of pepper. When chicken is cooked, remove and serve in a soup bowl. Garnish with chopped spring onions.
[Name] Black-Bean-Pizza-Dough Recipe [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT10M [PrepTime] PT1H [TotalTime] PT1H10M [DatePublished] 2001-12-15T18:06:00Z [Description] Make and share this Black-Bean-Pizza-Dough Recipe 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/15/84/8/piciBTLIi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/84/8/pic9SfP5X.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/84/8/picpX9ztr.jpg"] [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Lunch/Snacks", "Black Beans", "Beans", "Vegetable", "Vegan", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/4", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["active dry yeast", "bread flour", "salt", "water", "cayenne pepper", "black beans"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 122.5 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 74.0 [CarbohydrateContent] 25.3 [FiberContent] 1.4 [SugarContent] 0.1 [ProteinContent] 3.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Combine and knead all ingredients (I used my bread machine].", "Let rise 50-60 minutes.", "Roll dough on a cornmeal-covered counter.", "Place dough in pizza pan.", "For a thin, crispy crust, place toppings on dough and bake immediately.", "For a thicker, chewier crust, allow dough to rise 15-30 minutes before adding toppings.", "Place pizza on the bottom rack of oven (Preheated to 500°F] 5-10 minutes.", "We filled our pizzas with pizza sauce, rest of the black beans, tomatoes, zucchini, onions." ]
[Name] Baby Food Cake [AuthorId] 24787 [AuthorName] Connie Maple [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-12-15T18:06:00Z [Description] Make and share this Baby Food Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "3", "1", "1", "2", "1", "1", "1", "1/4", "1"] [RecipeIngredientParts] ["sugar", "eggs", "baby plums", "flour", "baking soda", "nutmeg", "cinnamon", "salt", "pecans"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 448.1 [FatContent] 26.2 [SaturatedFatContent] 3.4 [CholesterolContent] 52.9 [SodiumContent] 171.3 [CarbohydrateContent] 50.8 [FiberContent] 1.6 [SugarContent] 33.9 [ProteinContent] 4.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix all but pecans. when well mixed fold in pecans. and pour into greased and sugared bundt pan. Bake at 350 for 1 hour.
[Name] Connie's Cheesecake [AuthorId] 24787 [AuthorName] Connie Maple [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-12-15T18:06:00Z [Description] Make and share this Connie's Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 60 Mins"] [RecipeIngredientQuantities] ["24", "1/4", "2", "1/2", "2", "1/4", "1", "1/4", "2"] [RecipeIngredientParts] ["cream cheese", "biscuit mix", "eggs", "sugar", "vanilla", "sour cream", "sugar", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 471.8 [FatContent] 37.5 [SaturatedFatContent] 23.0 [CholesterolContent] 159.2 [SodiumContent] 332.5 [CarbohydrateContent] 25.0 [FiberContent] 0.1 [SugarContent] 19.8 [ProteinContent] 9.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix first four ingredients in a blender or mixer tell smooth. Add flavorings. Pour into 9 or 10 inch pie plate. Glass is best. Bake at 350 for about 30 minutes. But most important to watch last 10 minutes. You want the top to look dry not shiny but not too brown of cracked. While cake is baking, mix topping in same dirty blender or mixer. Set aside. When you pull cake out of oven pour on topping. Spread to the side tell it is all sealed. Chill tell cold. Cut and serve. It can be topped with berries or fruit.
[Name] Corn Flake Cookies [AuthorId] 24787 [AuthorName] Connie Maple [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-12-15T18:06:00Z [Description] Make and share this Corn Flake Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Vegetable", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/2", "1 1/4", "1", "1", "2", "1", "2", "2"] [RecipeIngredientParts] ["flour", "baking soda", "salt", "baking powder", "shortening", "sugar", "brown sugar", "eggs", "vanilla", "coconut flakes"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 121.7 [FatContent] 6.6 [SaturatedFatContent] 2.3 [CholesterolContent] 8.8 [SodiumContent] 75.4 [CarbohydrateContent] 15.1 [FiberContent] 0.3 [SugarContent] 10.1 [ProteinContent] 1.0 [RecipeServings] 48.0 [RecipeYield] nan [RecipeInstructions] Cream sugars and shortening. Add eggs and vanilla. Now fold in flour ,soda, salt, and powder. After all is well mixed, Fold in coconut and corn flakes. Drop by small teaspoonfuls on greased baking sheet about 1 1/2 inch apart. Bake at 350 for 8 to 10 minutes.
[Name] herbed-pizza-dough [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT10M [PrepTime] PT1H10M [TotalTime] PT1H20M [DatePublished] 2001-12-15T18:07:00Z [Description] Make and share this herbed-pizza-dough 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/15/85/2/pic3HwTZp.jpg" [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Lunch/Snacks", "Vegan", "Weeknight", "Bread Machine", "Oven", "Small Appliance", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 3/4", "1/2", "7", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["bread flour", "flour", "water", "mixed herbs", "sun-dried tomato", "salt"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 190.3 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 301.6 [CarbohydrateContent] 39.5 [FiberContent] 1.7 [SugarContent] 0.3 [ProteinContent] 5.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Dissolve the yeast in the water until foamy (about 10 minutes]. Place in mixer bowl and add salt, herbs, dried tomatoes and flour. Knead on low (speed 2 on Kitchen Aid] until ball forms and climbs up dough hook (takes about 5 minutes]. Place in bowl that has been sprayed lightly with cooking spray. Cover and set in a warm place to rise (1-2 hours]. Makes a crust for a large (12\" or more] pizza. You can probably knead this by hand for 10 minutes and get the same results. I topped the pizza with onions I dredged in flour and lightly sauteed in some cooking spray and some cooked, sliced potato. Baked on a perforated pizza pan for 20 minutes at 425F.
[Name] Apricot-Nut Bread [AuthorId] 24787 [AuthorName] Connie Maple [CookTime] PT1H5M [PrepTime] PT35M [TotalTime] PT1H40M [DatePublished] 2001-12-15T18:07:00Z [Description] Make and share this Apricot-Nut Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1/4", "1/2", "2", "2", "1/2", "1", "1"] [RecipeIngredientParts] ["sugar", "shortening", "egg", "sugar", "flour", "baking powder", "baking soda", "salt"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 280.4 [FatContent] 8.7 [SaturatedFatContent] 1.5 [CholesterolContent] 17.6 [SodiumContent] 390.6 [CarbohydrateContent] 47.7 [FiberContent] 2.4 [SugarContent] 28.1 [ProteinContent] 5.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Soak apricots for 20 minutes. Cream together 1 cup sugar, Shortening and egg. Stir in 1/4 cup sugar and orange juice. Add dry ingredients, blend well. Drain apricots, fold in apricots and nuts. Bake in greased and floured loaf pan at 350 for 65 minutes or until done.
[Name] Dale's Renown Pork Butt [AuthorId] 24787 [AuthorName] Connie Maple [CookTime] PT15H [PrepTime] PT1H10M [TotalTime] PT16H10M [DatePublished] 2001-12-15T18:07:00Z [Description] Make and share this Dale's Renown Pork Butt recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Spicy", "Weeknight"] [RecipeIngredientQuantities] ["6 -8", "1/4", "1/4", "2", "1", "2", NA] [RecipeIngredientParts] ["ground pepper", "paprika", "mustard", "cayenne pepper", "molasses"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 775.1 [FatContent] 54.0 [SaturatedFatContent] 18.6 [CholesterolContent] 224.5 [SodiumContent] 224.2 [CarbohydrateContent] 4.2 [FiberContent] 2.2 [SugarContent] 0.5 [ProteinContent] 64.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Coat pork with molasses and let stand at room temperature for one hour. While waiting, mix all dry ingredients in medium bowl. After the hour, coat the pork with the dry rub. Smoke in wood smoker for 8-12 hours at 250. After this wrap in foil and cook in oven at 300 until cooked to taste, Meat should fall off the bone.
[Name] Apricot Brandy Pound Cake [AuthorId] 24787 [AuthorName] Connie Maple [CookTime] PT1H10M [PrepTime] PT30M [TotalTime] PT1H40M [DatePublished] 2001-12-15T18:07:00Z [Description] Make and share this Apricot Brandy Pound Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "6", "3", "1/4", "1/2", "1", "1/2", "1", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["sugar", "margarine", "eggs", "flour", "baking soda", "salt", "sour cream", "apricot brandy", "pure vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 418.9 [FatContent] 17.6 [SaturatedFatContent] 4.8 [CholesterolContent] 91.3 [SodiumContent] 277.0 [CarbohydrateContent] 60.1 [FiberContent] 0.7 [SugarContent] 40.3 [ProteinContent] 5.7 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Grease and flour a very large tube pan. Cream together sugar and butter add eggs one at a time. Mix dry things and set aside. Mix sour cream and all flavorings and brandy. Alternately add dry and wet to sugar mix. Mix until well blended then pour into pan and bake at 325 for 70 minutes.
[Name] Four Layer Delight [AuthorId] 24787 [AuthorName] Connie Maple [CookTime] PT15M [PrepTime] PT45M [TotalTime] PT1H [DatePublished] 2001-12-15T18:07:00Z [Description] Make and share this Four Layer Delight 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/15/85/6/raadBYjIS0WcUOovq3hK_4-layer-delight-5840.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/85/6/8YH6t1JgQhGREQSTfO1Q_4-layer-delight-5846.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/85/6/36MNvGbHTIifuh4tW0o6_4-layer-delight-5850.jpg"] [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "< 60 Mins", "Oven", "Refrigerator"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1", "1", "8", "5", "1", "3", "7"] [RecipeIngredientParts] ["flour", "butter", "sugar", "pecans", "powdered sugar", "cream cheese", "Cool Whip", "Jell-O chocolate pudding and pie filling", "milk", "Cool Whip"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 467.9 [FatContent] 30.5 [SaturatedFatContent] 16.8 [CholesterolContent] 49.7 [SodiumContent] 214.9 [CarbohydrateContent] 46.0 [FiberContent] 1.8 [SugarContent] 27.4 [ProteinContent] 5.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix first thee ingredients. Add fine chopped pecans. press into 9x13 pan. Bake shell at 350 for 15 min. Soften cheese, then blend in sugar and Cool whip. Spread over cooled crust. Make pudding as directed. I like cooked pudding best but you can use instant. You can also use 2 small packages. And any other flavor you like. Spread on top. You can sprinkle chopped pecans or chocolate ants on top. Refrigerate.
[Name] Raspberry Delight [AuthorId] 24787 [AuthorName] Connie Maple [CookTime] PT30M [PrepTime] PT12M [TotalTime] PT42M [DatePublished] 2001-12-15T18:07:00Z [Description] Make and share this Raspberry Delight recipe from Food.com. [Images] character(0) [RecipeCategory] Raspberries [Keywords] ["Berries", "Fruit", "Low Protein", "Kid Friendly", "< 60 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["3", "8", "1", "1", "1 3/4"] [RecipeIngredientParts] ["raspberry Jell-O gelatin", "cream cheese", "pecans", "pineapple in juice", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 278.6 [FatContent] 19.8 [SaturatedFatContent] 7.1 [CholesterolContent] 31.2 [SodiumContent] 135.2 [CarbohydrateContent] 24.0 [FiberContent] 1.9 [SugarContent] 20.6 [ProteinContent] 4.5 [RecipeServings] 8.0 [RecipeYield] 3 cups [RecipeInstructions] Put 1 cup of water and Jello into sauce pan heat until all dissolved. Remove from heat and add 3/4 cup ice cold water. Chill tell almost set. about 30 minutes. Mix in the cream cheese with a fork. It can be somewhat lumpy. Now add drained Pineapple and nuts. Mix and Chill tell set.
[Name] Ebly and orange custard with caramelised sugar [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-12-15T18:24:00Z [Description] Make and share this Ebly and orange custard with caramelised sugar recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["225", "600", "3", "1", "5", "50", "150", NA] [RecipeIngredientParts] ["milk", "oranges", "sugar", "cornflour", "light demerara sugar", "caster sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 563.2 [FatContent] 24.2 [SaturatedFatContent] 13.5 [CholesterolContent] 276.9 [SodiumContent] 95.6 [CarbohydrateContent] 79.6 [FiberContent] 3.3 [SugarContent] 59.3 [ProteinContent] 10.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook Ebly in 1. 5 lts. of water for approx. 20 minutes, according to the desired texture alongwith the orange peel. Drain when cooked. Discard peel. Warm milk gently. Beat egg yolks, sugar and cornflour together and slowly beat in the simmering milk. Return to heat. Bring to a boil, whisking continuously. When thickened and cooked out, remove from heat. Add orange juice and whipped cream. Add Ebly, mix well and pour into either a large oven proof serving dish or individual pots (you can chill at this time or continue]. Sprinkle the top with demerara or castor sugar and glaze under an extremely hot grill.
[Name] Chocolate Christmas Cookies (No-Bake) [AuthorId] 26101 [AuthorName] Emily1 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-12-16T07:10:00Z [Description] Make and share this Chocolate Christmas Cookies (No-Bake) 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/15/85/9/picq3alDo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/85/9/picBxDJ1K.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "Christmas", "< 15 Mins", "No Cook", "Refrigerator"] [RecipeIngredientQuantities] ["1", "1/2", "3", "1/4", "1", "3", "1", "1 1/4"] [RecipeIngredientParts] ["sugar", "cocoa powder", "unsalted butter", "vanilla extract", "rolled oats", "flaked coconut", "mini marshmallows"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 116.1 [FatContent] 3.8 [SaturatedFatContent] 2.4 [CholesterolContent] 5.6 [SodiumContent] 12.8 [CarbohydrateContent] 19.3 [FiberContent] 1.4 [SugarContent] 11.6 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] 24 cookies [RecipeInstructions] ["Line cookie sheet with parchment paper and set aside.", "Place sugar, milk, cocoa powder and butter into a large heavy saucepan.", "Stir over medium heat until well combined.", "Turn heat to high and boil rapidly for 1 minute and take off heat.", "Add vanilla, rolled oats, coconut and marshmallows.", "Stir until marshmallows are melted.", "Drop using a tablespoon on cookie sheet rough shaped into round cookies.", "Chill in refrigerator for at least 1 hour, remove from sheet and store them back in the refrigerator." ]
[Name] Muffuletta Sandwich [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-16T07:10:00Z [Description] I served this at a company luncheon that I hosted and it was a BIG hit with everyone who loves olives and a couple of people who don't. Mortadella is an Italian bologna, any garlic bologna would work. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Vegetable", "Meat", "Cajun", "Creole", "Potluck", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "1/2", "1", "3", "2", "1/3", "1/2", "1/2", "1/3", "1/3", NA, NA] [RecipeIngredientParts] ["garlic cloves", "pitted black olives", "kalamata olive", "olive oil", "fresh parsley", "white wine vinegar", "provolone cheese", "mild cheese", "mortadella", "prosciutto", "tomatoes", "lettuce"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 626.7 [FatContent] 60.5 [SaturatedFatContent] 16.7 [CholesterolContent] 58.2 [SodiumContent] 1131.3 [CarbohydrateContent] 4.8 [FiberContent] 1.1 [SugarContent] 1.1 [ProteinContent] 17.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Take 1 loaf fresh Italian bread (one big round for a traditional muffuletta] slice in half, dig out some of the bread. Make the olive salad by combining olives, garlic, peppers and vinegar. Drizzle some of the olive oil and juice from the salad on each side of the open loaf- use plenty. On the bottom, place meats,cheeses, tomatoes, lettuce and olive salad. Top with other piece of bread and cut into wedges.
[Name] Easy Vegetable Pizza [AuthorId] 26101 [AuthorName] Emily1 [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2001-12-16T07:10:00Z [Description] I love this pizza because you can give it a new taste everytime by using differnt vegetables and its meants to be cold. I love it. Its so easy and tasty. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Summer", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", NA] [RecipeIngredientParts] ["cream cheese", "mayonnaise"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 155.4 [FatContent] 15.6 [SaturatedFatContent] 8.8 [CholesterolContent] 50.0 [SodiumContent] 145.9 [CarbohydrateContent] 1.9 [FiberContent] 0.0 [SugarContent] 1.5 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["First let the dough defrost if you have not already.", "Spread defrosted dough onto a greased cookie sheet; cook following instructions on the package.", "Put the cooked crust into the fridge to cool completely.", "Chop vegetables into small pieces (set aside].", "In a small bowl mix together the cream cheese, mayonnaise and dressing powder.", "Spread on the cream mixture evenly over the cooled crust.", "Sprinkle on vegetables and place in fridge for 1 hour.", "Cut into desired sized pieces and serve." ]
[Name] Shirley's Corn Casserole [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT40M [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2001-12-16T07:10:00Z [Description] Make and share this Shirley's Corn Casserole recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/86/2/pic16WaBJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/86/2/picEtBx95.jpg"] [RecipeCategory] Grains [Keywords] ["Cheese", "Corn", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Kosher", "Christmas", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/4", "1/2", "1", "1", "1/2", NA] [RecipeIngredientParts] ["whole kernel corn", "green pepper", "onion", "milk", "egg", "margarine", "cheese"] [AggregatedRating] 4.5 [ReviewCount] 18.0 [Calories] 126.3 [FatContent] 3.6 [SaturatedFatContent] 1.0 [CholesterolContent] 25.4 [SodiumContent] 374.2 [CarbohydrateContent] 22.6 [FiberContent] 1.8 [SugarContent] 3.3 [ProteinContent] 3.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Drain the whole kernel corn.\r\nMix together everything except for the cheese and bake in a greased baking dish at 350 degrees for 35 minutes. Remove and sprinkle cheese on top and bake until cheese is melted.
[Name] Emeril's Creamed Spinach [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2001-12-16T07:10:00Z [Description] I saw this recipe on Food TV's web site and had to try it. I love his recipes and this one is no exception. I make it several times a year. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/86/3/picvc0bye.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/86/3/picUtNy8a.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/86/3/picl7VRN4.jpg"] [RecipeCategory] Cheese [Keywords] ["Vegetable", "Free Of...", "Potluck", "Christmas", "Thanksgiving", "< 30 Mins", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "1", NA, NA, "3", "2", "2", "12"] [RecipeIngredientParts] ["butter", "onion", "salt", "fresh ground black pepper", "fresh spinach", "garlic", "heavy cream", "sharp cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 43.0 [Calories] 465.4 [FatContent] 41.1 [SaturatedFatContent] 25.5 [CholesterolContent] 137.7 [SodiumContent] 460.9 [CarbohydrateContent] 10.9 [FiberContent] 4.1 [SugarContent] 1.9 [ProteinContent] 17.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 375 degrees. Lightly grease a 6 cup casserole. In a large saute pan, melt the remaining butter. Add the onions and season with salt and pepper. Saute for about 2 minutes, or until the onions are soft. Add the spinach. Season with salt and pepper. Saute for 3 to 4 minutes. Add the garlic and cream. Mix well. Season the mixture with salt and pepper. Bring the liquid to a boil and reduce to a simmer. Simmer the mixture for 6 minutes. Remove the pan from the heat and turn into the prepared pan. Add 1/2 of cheese to casserole and stir. Sprinkle the top with the remainder of the grated cheese and place in the oven. Bake for about 4 to 6 minutes or until the cheese is slightly brown and bubbly.
[Name] Strawberry Heaven [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-12-16T07:12:00Z [Description] My daughter cut this recipe out of the lid of the Cool Whip container. She did good, because this recipe is easy and tastes great! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Strawberry", "Berries", "Fruit", "Low Protein", "Healthy", "Kid Friendly", "Christmas", "Weeknight", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "12", NA, NA] [RecipeIngredientParts] ["strawberry", "milk", "strawberry", "Cool Whip Lite", "strawberry", "fresh mint leaves"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 251.8 [FatContent] 4.9 [SaturatedFatContent] 3.9 [CholesterolContent] 0.9 [SodiumContent] 329.3 [CarbohydrateContent] 48.6 [FiberContent] 1.6 [SugarContent] 29.5 [ProteinContent] 5.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Cut cake horizontally into 3 layers. Place 1 cake layer on serving plate. Stir crushed strawberries and milk into 1 ½ cups of the Cool Whip in a large bowl. Spread ½ of the strawberry mixture on cake layer. Arrange ½ of the sliced strawberries on top of the strawberry mixture. Repeat layers, ending with cake. Frost the top and sides of the cake with the remaining whipped topping. Refrigerate at least 1 hour or until ready to serve. Decorate top and sides of the cake with strawberry fans and mint leaves. Store leftover cake in the refrigerator.
[Name] Sauteed Apple, Onion N' Bell Pepper [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT5M [PrepTime] PT7M [TotalTime] PT12M [DatePublished] 2001-12-16T12:02:00Z [Description] Make and share this Sauteed Apple, Onion N' Bell Pepper 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/15/86/6/pic5NIe49.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/86/6/picUe67BD.jpg"] [RecipeCategory] Breakfast [Keywords] ["Apple", "Fruit", "Vegetable", "Asian", "Indian", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Beginner Cook", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", NA, NA, "1"] [RecipeIngredientParts] ["apple", "spring onion", "green bell pepper", "butter", "salt", "black pepper", "lemon juice"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 57.5 [FatContent] 3.0 [SaturatedFatContent] 1.9 [CholesterolContent] 7.6 [SodiumContent] 25.9 [CarbohydrateContent] 8.0 [FiberContent] 2.0 [SugarContent] 4.8 [ProteinContent] 0.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put butter to melt in a flat bottomed pan. Let it go hot a little. Take care not to burn the same. Add all the chopped ingredients and increase the heat to the highest. While you see juices oozing out, add salt and black pepper powder. Keep sauteeing on high heat for around 4-5 minutes. Let the edges go brown a little. Remove from heat and serve warm with breads or steamed rice. Enjoy!
[Name] Ranch Burgers [AuthorId] 26372 [AuthorName] peggy yruegas [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-12-16T12:02:00Z [Description] Make and share this Ranch Burgers recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "4", NA] [RecipeIngredientParts] ["ground beef", "cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 417.4 [FatContent] 22.2 [SaturatedFatContent] 8.0 [CholesterolContent] 85.3 [SodiumContent] 844.5 [CarbohydrateContent] 26.5 [FiberContent] 1.4 [SugarContent] 3.7 [ProteinContent] 26.1 [RecipeServings] 4.0 [RecipeYield] 2 each [RecipeInstructions] Heat oven to 350 degrees. Brown ground beef and drain. Mix cream of celery soup into meat and heat thoroughly. Halve hamburger buns and place on a baking sheet inside up. Scoop hamburger/soup mixture onto bun halves and top with shredded cheddar. Bake til cheese melts. variation of this is to line a 9x13 baking dish with biscuits and bake til almost done, scoop meat mixture onto biscuits and top with cheese. Bake until biscuits are done and cheese is melted.
[Name] Oyster Bisque - Light [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-12-16T12:02:00Z [Description] Make and share this Oyster Bisque - Light recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Canadian", "Low Cholesterol", "Healthy", "Kid Friendly", "Winter", "Christmas", "< 30 Mins", "Stove Top", "Oysters", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1/4", "1", "1", "1", "1/4", "3/4", "3", "1/4", "1/4", "1/8"] [RecipeIngredientParts] ["hot water", "saffron thread", "butter", "red onion", "celery", "all-purpose flour", "ground coriander", "2% low-fat milk", "fresh parsley", "salt", "cayenne pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 180.0 [FatContent] 5.0 [SaturatedFatContent] 2.4 [CholesterolContent] 49.2 [SodiumContent] 393.0 [CarbohydrateContent] 21.0 [FiberContent] 1.2 [SugarContent] 8.9 [ProteinContent] 12.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Drain the oysters in a colander over a bowl, reserve the liquid. Add enough clam juice to the oyster liquid to make one cup and set aside. Reserve the remaining clam juice for another use. Coarsely chop oysters. Combine water and saffron, if using, in a small bowl and set aside. Melt the butter in a large saucepan over medium heat. Add the onion and celery, cook for 5 minutes, stirring frequently. Stir in flour and coriander, cook 1 minute. Add the oyster liquid, saffron water if using, or tumeric, and milk,stirring with a whisk. Cook until thick, about 12 minutes, stirring frequently. Add the oysters, parsley, salt and cayenne. Cook 3 minutes or until edges of oysters curl.
[Name] Almond Paste [AuthorId] 4470 [AuthorName] Bergy [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-12-16T12:02:00Z [Description] Make and share this Almond Paste 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/15/86/9/picNLezr6.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Danish", "Canadian", "Scandinavian", "European", "Low Cholesterol", "Free Of...", "< 15 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["8", "8", "1"] [RecipeIngredientParts] "icing sugar" [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 2332.3 [FatContent] 125.4 [SaturatedFatContent] 9.7 [CholesterolContent] 0.0 [SodiumContent] 875.7 [CarbohydrateContent] 277.6 [FiberContent] 26.2 [SugarContent] 233.9 [ProteinContent] 54.3 [RecipeServings] nan [RecipeYield] 1 nine inch cake frosting [RecipeInstructions] Grind your almonds. In the second grinding add the sugar. Gradually add your egg white working the mixture vigorously. Use dough hook in mixer or knead on a pastry board. The mixture should be firm& smooth when ready.
[Name] Viennese Shortbread Biscuits [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT15M [PrepTime] PT25M [TotalTime] PT40M [DatePublished] 2001-12-16T12:03:00Z [Description] This is my dear friend Fouzia Parkar's recipe. She is a thorough expert in baking and is a miracle cook too:) I'm sure these will leave you wanting for more, so give it a shot! [Images] character(0) [RecipeCategory] Austrian [Keywords] ["Scottish", "European", "Christmas", "Ramadan", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["250", "1/4", "1/2", "1 3/4", "1/4", "1"] [RecipeIngredientParts] ["butter", "caster sugar", "vanilla essence", "plain flour", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 83.5 [FatContent] 5.8 [SaturatedFatContent] 3.7 [CholesterolContent] 15.3 [SodiumContent] 45.5 [CarbohydrateContent] 7.1 [FiberContent] 0.2 [SugarContent] 1.5 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 35 cookies [RecipeInstructions] Cream together butter and sugar until light and fluffy. Add essence. Beat well. Fold in sifted flours and salt. Fill into piping bag fitted with fluted tube. Pipe into straight lengths or different shapes on greased oven tray. Bake in a moderate oven for 12- 15 minutes or until golden. Cool on tray. Leave plain or dip one end in about 125 gm (4oz] of melted dark chocolate for a pretty effect. Serve and enjoy!
[Name] White Cheddar Cheese Dip [AuthorId] 16175 [AuthorName] Kevin McGinley [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-12-16T12:03:00Z [Description] Make and share this White Cheddar Cheese Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["4", "2", "1/4", "1/4", "3/4", "1/2", "1", NA, NA, NA] [RecipeIngredientParts] ["white cheddar cheese", "all-purpose flour", "dry mustard", "onion powder", "half-and-half", "Worcestershire sauce", "paprika", "red apple", "green apple"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 3560.2 [FatContent] 210.3 [SaturatedFatContent] 126.4 [CholesterolContent] 621.5 [SodiumContent] 6425.4 [CarbohydrateContent] 242.8 [FiberContent] 30.0 [SugarContent] 6.0 [ProteinContent] 178.1 [RecipeServings] nan [RecipeYield] 1 bread bowl [RecipeInstructions] In 8-cup measure, combine cheese, flour, dry mustard and onion powder. Toss to coat. Stir in half-and-half and Worcestershire sauce. Microwave at%50 (Medium] for 5 to 7 minutes, or until mixture can be stirred smooth, stirring twice with whisk. Set aside. Cut to 1 to 1 1/2-inch slice from top of bread. Cut around inside of loaf, leaving 1/2 inch of bread around outside. Remove center, leaving at least 1 inch of bread on bottom. Cut center and top into pieces for dipping. Spoon warm cheese mixture into bread shell. Sprinkle with paprika. Serve with bread cubes and apples slices for dippers.
[Name] Butter Caramels [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT20M [PrepTime] PT1H10M [TotalTime] PT1H30M [DatePublished] 2001-12-16T12:03:00Z [Description] Make and share this Butter Caramels recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Low Protein", "Healthy", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["5", "1", "6", "1"] [RecipeIngredientParts] ["sugar", "water", "butter"] [AggregatedRating] 2.0 [ReviewCount] 4.0 [Calories] 161.8 [FatContent] 4.5 [SaturatedFatContent] 2.8 [CholesterolContent] 14.0 [SodiumContent] 18.0 [CarbohydrateContent] 31.5 [FiberContent] 0.0 [SugarContent] 31.2 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] 32 squares [RecipeInstructions] ["Place sugar in a clean dry saucepan.", "Pour the water around the wall of the pan to avoid any splashing of sugar crystals onto the sides of the pan.", "Bring to a boil and continue cooking on high until amber colored.", "Turn heat off and with a wooden spoon, stir in the butter and then the cream.", "Pour into an 8 by 8-inch pan that has been lined with foil and well-buttered and let the caramel cool and set until firm.", "Once firm, cut into squares.", "Wrap in decorative clear plastic.", "Store at room temperature." ]
[Name] Chicken and Cashews Lettuce Wrap [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-12-16T12:03:00Z [Description] Make and share this Chicken and Cashews Lettuce Wrap recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Chinese", "Asian", "< 30 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["240", "1/4", "6", "1", "1", "4", "1/2", "1/4", "1/4", "1/2", "1", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["chicken meat", "cashew nuts", "lettuce leaves", "water", "cornstarch", "salt", "msg", "rice wine", "light soy sauce", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 155.7 [FatContent] 10.8 [SaturatedFatContent] 1.7 [CholesterolContent] 28.0 [SodiumContent] 349.4 [CarbohydrateContent] 3.7 [FiberContent] 0.6 [SugarContent] 0.6 [ProteinContent] 10.8 [RecipeServings] nan [RecipeYield] 6 wraps [RecipeInstructions] Mix minced chicken meat with egg white, water, cornstarch, salt, tenderizer, MSG and 1 tbsp of oil. Heat 2 tbsp of oil in a pan. Add the meat, corriander and wine, soy sauce and pepper into the pan. Stir-fry until the meat is cooked. Remove into a plate. Divide the meat into 6 portions. Place each portion on each lettuce leaf. Sprinkle cashew nuts over the meat and serve.
[Name] Chicken Corn Chowder - Quick [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-12-16T12:03:00Z [Description] Make and share this Chicken Corn Chowder - Quick 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/15/87/5/picN7eyTU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/87/5/picJTqIiC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/87/5/picpmTHU3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/87/5/piclXUC3E.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/87/5/picX1ElJA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/87/5/picN4J0qq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/87/5/picg7jSog.jpg"] [RecipeCategory] Chowders [Keywords] ["One Dish Meal", "Lunch/Snacks", "Chicken", "Poultry", "Corn", "Vegetable", "Meat", "Canadian", "Kid Friendly", "Winter", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "1/4", "1", "2", "3", "2", "1 1/2", "1", "1/4", "1/8", "1"] [RecipeIngredientParts] ["butter", "onion", "celery", "all-purpose flour", "2% low-fat milk", "boneless skinless chicken breasts", "fresh corn kernels", "corn kernels", "fresh thyme", "dried thyme", "cayenne pepper", "salt"] [AggregatedRating] 5.0 [ReviewCount] 57.0 [Calories] 189.8 [FatContent] 7.1 [SaturatedFatContent] 4.1 [CholesterolContent] 19.9 [SodiumContent] 347.6 [CarbohydrateContent] 28.2 [FiberContent] 1.9 [SugarContent] 11.2 [ProteinContent] 6.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Melt butter in a large Dutch oven over medium heat. Add onion, celery and jalapeno, cook for 3 minutes or until tender, stirring frequently. Add flour, cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to boil, cook until thick, about 5 minutes.
[Name] Fouzia's Cherry-Nut Biscuits [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2001-12-16T13:18:00Z [Description] My dear school n college friend Fouzia Parkar emailed these to me last night. I am really excited about the name and am on my way to trying cookies for the first time, tomorrow, you guessed, I'm making thse:)! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Very Low Carbs", "Low Protein", "Kid Friendly", "Christmas", "Ramadan", "< 60 Mins"] [RecipeIngredientQuantities] ["125", "1/4", "1", "1", "1", NA] [RecipeIngredientParts] ["butter", "sugar", "egg", "vanilla essence", "self-raising flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3412.1 [FatContent] 383.5 [SaturatedFatContent] 242.8 [CholesterolContent] 1023.0 [SodiumContent] 2777.1 [CarbohydrateContent] 5.1 [FiberContent] 0.1 [SugarContent] 2.0 [ProteinContent] 4.6 [RecipeServings] nan [RecipeYield] 30 cookies [RecipeInstructions] Cream butter and sugar until light and creamy. Add egg and essence. Beat well. Add sifted flour and mix to a soft dough. Drop rounded teaspoonfuls of mixture into nuts. Roll into balls. Press half a cherry on top. Pour on a lightly greased oven tray. Allow room for spreading and bake in a moderate oven for 15-20 minutes or until golden. Cool slightly before removing from tray. Serve.
[Name] Potatoes Stuffed With Ham and Gruyere [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-12-16T13:18:00Z [Description] Make and share this Potatoes Stuffed With Ham and Gruyere 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/15/87/7/picNTkKvA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/87/7/picAsVQ9A.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/87/7/picbFepAE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/87/7/pic77DfWS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/87/7/picYbM1Vx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/87/7/picj0AL6J.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Pork", "Potato", "Vegetable", "Meat", "Canadian", "Kid Friendly", "Winter", "Microwave", "Roast", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "2", "2", "1/2", "1/2", "1/2", "1", "1/4", "1/4"] [RecipeIngredientParts] ["baking potatoes", "butter", "garlic", "2% low-fat milk", "gruyere cheese", "cooked ham", "fresh parsley", "salt", "cayenne pepper"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 255.0 [FatContent] 10.0 [SaturatedFatContent] 5.3 [CholesterolContent] 38.2 [SodiumContent] 233.1 [CarbohydrateContent] 29.4 [FiberContent] 2.5 [SugarContent] 2.8 [ProteinContent] 12.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 500°. Pierce the potatoes with fork and arrange in a circle in microwave oven. Cover with damp paper towels. Microwave potatoes at high 12 minutes or until done. Rearrange after 6 minutes. Let stand 2 minutes. Split open, lengthwise in half, scoop out pulp, leaving a 1/4 inch shell. Reserve shells, set aside pulp. Heat butter in a small fry pan over medium high heat. Add garlic; sauté 30 seconds. Add milk; bring to a simmer. Pour milk mixture over potato pulp. Add 1/4 cup cheese, ham and remaining ingredients; mix well. Stuff shells with potato mixture. Sprinkle evenly with 1/4 cup cheese. Bake at 500° for 8 minutes or until the cheese begins to brown. Recipe can easily be doubled.
[Name] Green Bean Salad [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-12-16T13:18:00Z [Description] Goes well with Recipe #15877. Served together and with garlic bread, a very tasty meal. (Cooking Light) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/87/8/XEEelt2RlKbQKKX3jX5A_green-bean-tomato-pine-nut-salad-3932.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/87/8/fNsmMqoST3mgyCOdaKh8_green-bean-tomato-pine-nut-salad-3940.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/87/8/GPkEyylGQbuzMZ3PAyeW_green-bean-tomato-pine-nut-salad-3948.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/87/8/picjJu3q7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/87/8/picb8fGM2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/87/8/picKZnX2X.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Canadian", "Low Protein", "Low Cholesterol", "Kid Friendly", "Spring", "Summer", "Winter", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "1/2", "1/4", NA, "2", "2"] [RecipeIngredientParts] ["green beans", "lemon juice", "olive oil", "garlic clove", "dried basil", "salt", "pepper", "cherry tomatoes", "pine nuts"] [AggregatedRating] 5.0 [ReviewCount] 30.0 [Calories] 99.8 [FatContent] 5.6 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 156.3 [CarbohydrateContent] 12.2 [FiberContent] 4.2 [SugarContent] 6.0 [ProteinContent] 3.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook cut green beans in boiling water, if fresh, 5 minutes till tender crisp. If using canned, just drain. Drain beans and rinse in cold water. Combine fresh lemon juice, olive oil, garlic, basil, salt and pepper in a small bowl; stir well with a whisk. Combine green beans with the tomatoes and toss with the vinaigrette. Add pine nuts just before serving.
[Name] Lettuce Wrapped Spicy Minced Pork With Mint [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-12-16T13:18:00Z [Description] Make and share this Lettuce Wrapped Spicy Minced Pork With Mint recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Chinese", "Asian", "< 30 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["300", "1", "5", "2", "1", "1", "1", "1", "5", "2", "1", "1", "2", NA] [RecipeIngredientParts] ["shiitake mushrooms", "mint leaves", "soybeans", "oyster sauce", "msg", "fish sauce", "lime juice", "rice wine", "lettuce leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 197.7 [FatContent] 11.5 [SaturatedFatContent] 2.4 [CholesterolContent] 44.2 [SodiumContent] 521.5 [CarbohydrateContent] 4.6 [FiberContent] 1.8 [SugarContent] 0.8 [ProteinContent] 17.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Mix meat with tenderizer.", "Add in the mushrooms and mix well.", "Heat oil in a pan.", "Add in the meat and some of the mint leaves.", "Stir-fry until meat is about to cook.", "Add in the salted soya beans, oyster sauce, MSG, chilli paste, sliced chillies and the rest of the mint leaves.", "Stir well.", "When meat is cooked, add in the rice wine and the lime juice.", "Stir for about 30 sec and remove to a plate.", "Serve the meat with fresh lettuce by scooping a portion of the meat onto a lettuce leaf, then wrap the meat up and eat it." ]
[Name] Corn Uttapam [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2001-12-16T16:17:00Z [Description] Make and share this Corn Uttapam recipe from Food.com. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "< 60 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "2", "2", NA, "2", "3"] [RecipeIngredientParts] ["corn kernels", "salt", "tomatoes", "green chilies", "salt", "lemon juice", "cilantro leaves"] [AggregatedRating] 2.5 [ReviewCount] 2.0 [Calories] 174.7 [FatContent] 1.3 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 87.5 [CarbohydrateContent] 40.6 [FiberContent] 4.6 [SugarContent] 4.0 [ProteinContent] 5.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Boil the corn kernels and salt (use little salt only]. Drain and set aside. Blnch the tomato and remove its skin. Puree the corn kernels and tomato with chillies. Add rice flour, salt to taste, lemon juice and cilantro. Heat oil in a frying pan. Shallow fry each as a pancake till light brown on either side. Make sure to cover the first side with a lid and then change the side.
[Name] Grandpa's Macaroni and Cheese [AuthorId] 22040 [AuthorName] Grandpa Harry [CookTime] PT1H [PrepTime] PT1H [TotalTime] PT2H [DatePublished] 2001-12-16T16:17:00Z [Description] Make and share this Grandpa's Macaroni and Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] Grains [Keywords] ["Cheese", "Kid Friendly", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "2", "2 1/2", "2", "1/2", "1", "2", "2", "1/2", "4"] [RecipeIngredientParts] ["butter", "macaroni", "evaporated milk", "eggs", "white pepper", "Worcestershire sauce", "extra-sharp cheddar cheese", "Velveeta cheese"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 689.9 [FatContent] 31.8 [SaturatedFatContent] 17.4 [CholesterolContent] 196.3 [SodiumContent] 1018.0 [CarbohydrateContent] 68.9 [FiberContent] 2.5 [SugarContent] 4.5 [ProteinContent] 31.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a small skillet heat and melt 1 T. of butter. Add bread crumbs and sauté until they sizzle and are tender, this whole process should take no more than 5 minutes. Cover and set aside. In a large mixing bowl, whisk together eggs, evaporated milk, corn oil, white pepper, seasoned salt and Worcestershire sauce until all incorporated. In a large, buttered oblong baking dish, put a layer of macaroni on the bottom and slowly pour only enough egg mixture to cover this layer. Then add the cheeses on top of that. Repeat this whole process until you used up all the cheese and macaroni in layers and finish with a top layer of egg mixture. Cover with a lid or foil and bake for 30-35 minutes in a pre-heated 425 oven. During the last 5-7 minutes of cooking, add the bread crumbs over the top and cook uncovered. Let stand and cool for at least 5 minutes.
[Name] Tuna Crepes [AuthorId] 5523 [AuthorName] Dave C [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-12-16T16:17:00Z [Description] Make and share this Tuna Crepes recipe from Food.com. [Images] character(0) [RecipeCategory] Tuna [Keywords] ["Canadian", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1", "1/4", "1/4", "3", "1", NA, NA] [RecipeIngredientParts] ["milk", "tuna", "salmon", "celery", "green onion", "milk", "parmesan cheese", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 312.3 [FatContent] 10.4 [SaturatedFatContent] 3.8 [CholesterolContent] 24.6 [SodiumContent] 1106.2 [CarbohydrateContent] 45.0 [FiberContent] 1.6 [SugarContent] 1.3 [ProteinContent] 9.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Crêpes: Prepare pancake mix according to package directions, adding a small amount of extra milk to give a thinner batter. Heat non-stick frypan, coated with cooking spray, over medium heat. Spoon 1/4 cup (60 mL] batter into pan; allow to spread to about 6 in. (15 cm] diameter and cook batter on both sides until light golden. Remove from pan& set aside, keeping warm. Repeat step 3 to make 8 crêpes. Combine soup with tuna, green onion, celery, and milk. Bring to boil, stirring occasionally. Reduce heat and simmer 5 minutes. Spoon 1/4 cup (60 mL] filling along the middle of each crêpe. Roll crêpes to cover filling. Sprinkle Parmesan cheese and paprika on top.
[Name] Tomato Pickle [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-12-16T16:17:00Z [Description] Make and share this Tomato Pickle recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] ["Indian", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "1", "2 -3", "3", "1", "1", NA] [RecipeIngredientParts] ["hing", "mustard seeds", "methi seeds", "red chilies", "tomato paste", "red chili powder", "turmeric powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 886.2 [FatContent] 74.8 [SaturatedFatContent] 10.7 [CholesterolContent] 0.0 [SodiumContent] 2082.4 [CarbohydrateContent] 54.4 [FiberContent] 13.2 [SugarContent] 33.7 [ProteinContent] 12.7 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] Put oil in a pan. Add hing, mustard seeds, methi seeds& red chillies. Let this crackle. Add tomato paste and mix. Cook for 2 minutes. Add chilli powder, turmeric powder and salt. Cook til oil leaves the pickle. Spoon into a jar and serve when desired.
[Name] Best Ever Microwave Peanut Brittle [AuthorId] 16909 [AuthorName] Joyce Heddin [CookTime] PT9M [PrepTime] PT10M [TotalTime] PT19M [DatePublished] 2001-12-16T16:17:00Z [Description] Note your microwave needs to be 750 to 950 watt. If your microwave is higher need to lower your cooking times and if your microwave is less you will need to increase your cooking time. I'm sorry I did not update this sooner. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/88/6/picpE2F5A.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/88/6/picTYQ1kB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/88/6/picF0VbWJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/88/6/picuabh71.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/88/6/pic1i4LYP.jpg" ] [RecipeCategory] Candy [Keywords] ["Dessert", "Microwave", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1", "1"] [RecipeIngredientParts] ["sugar", "corn syrup", "peanuts", "butter", "vanilla", "baking soda"] [AggregatedRating] 5.0 [ReviewCount] 56.0 [Calories] 179.3 [FatContent] 7.0 [SaturatedFatContent] 1.4 [CholesterolContent] 2.5 [SodiumContent] 116.0 [CarbohydrateContent] 28.5 [FiberContent] 1.0 [SugarContent] 20.6 [ProteinContent] 3.1 [RecipeServings] nan [RecipeYield] 1 pound [RecipeInstructions] Mix sugar and corn syrup together and cook on high for 4 minutes. Add peanuts mix well and cook on high for 3 minutes. Add butter and vanilla and cook on high for 2 minutes. Add baking soda and mix well, mixture will foam. Spread on well butter foil. when completely cooled break in to pieces. Store in air tight container. NOTE: Any type of nut can be used in place of the peanuts.
[Name] Lemon Pickle II [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-12-16T16:17:00Z [Description] Make and share this Lemon Pickle II recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] ["Indian", "< 60 Mins"] [RecipeIngredientQuantities] ["500", "4", "150", "1", "1", "1"] [RecipeIngredientParts] ["lemons", "salt", "sugar", "hing", "red chili powder", "garam masala"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 704.0 [FatContent] 2.8 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 27996.5 [CarbohydrateContent] 207.6 [FiberContent] 26.1 [SugarContent] 150.4 [ProteinContent] 6.9 [RecipeServings] nan [RecipeYield] 1 jar [RecipeInstructions] Wash lemons and cut each into 4 pieces. Add salt and sugar. Mix. Keep aside for half an hour. Add the lemons and sugar-salt mix in a wok. Heat on slow flame. Once the sugar melts, add remaining ingredients. Mix. Serve when desired.
[Name] Ty Cobb's Sweet Chili Con Carne With Beans [AuthorId] 22867 [AuthorName] Chuckster [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2001-12-16T16:17:00Z [Description] I worked with Ty and he loved the chili from the Cellar Door in Houston,"a bowl of red". His wife came up with this recipe. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Tex Mex", "Southwestern U.S.", "Low Cholesterol", "Healthy", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "3", "1 -2", "2", "1", "2 -4", "3/4", "1/2", "1"] [RecipeIngredientParts] ["onion", "garlic cloves", "lean ground beef", "tomatoes", "kidney beans", "chili powder", "oregano", "crushed red pepper flakes", "salt"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 359.7 [FatContent] 22.6 [SaturatedFatContent] 6.2 [CholesterolContent] 73.7 [SodiumContent] 706.4 [CarbohydrateContent] 15.1 [FiberContent] 4.5 [SugarContent] 7.6 [ProteinContent] 25.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In large dutch oven, sauté onion and garlic in oil. Add ground beef and cook till no longer pink. Add 1/4 cup water and other ingredients and simmer one hour or more covered, stirring frequently. Garnish with choice of grated cheese, chopped green onion and serve with soda or oyster crackers or corn bread. In Texas, we leave out the beans. Midwesteners may add spaghetti or rice (no kidding].
[Name] Microwave Fantasy Fudge [AuthorId] 16909 [AuthorName] Joyce Heddin [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2001-12-16T16:17:00Z [Description] .Microwave must be 950 to 1050 watts or you need to adjust the wattage percentage or the cooking time. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/88/9/picfTVBq9.jpg" [RecipeCategory] Candy [Keywords] ["Dessert", "Low Protein", "Microwave", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["3/4", "3", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["butter", "sugar", "evaporated milk", "marshmallow creme", "vanilla", "walnuts", "pecans"] [AggregatedRating] 4.5 [ReviewCount] 22.0 [Calories] 284.4 [FatContent] 13.7 [SaturatedFatContent] 6.7 [CholesterolContent] 17.0 [SodiumContent] 65.9 [CarbohydrateContent] 42.3 [FiberContent] 1.2 [SugarContent] 37.0 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 3 pounds [RecipeInstructions] Microwave wattage must be 900 to 1050, for the times listed if your wattage is less or more you need to find a microwave conversion chart on line. Microwave butter on high for 1 minutes or until melted. Add sugar and milk: mix well. Microwave on high 5 minutes, stir after 3 minutes. Stir well, scraping down sides of bowl. Microwave 5 1/2 minutes, stirring after 3 minutes. Let stand 2 minutes. Add chocolate chips and stir until melted. Add marshmallow creme and vanilla, mixing well. Add nuts stirring well. Spread into a well buttered 9x13-inch dish. Cool at room temperature; cut into squares. Microwave wattage must be 900 to 1050, for the times listed if your wattage is less or more you need to find a microwave conversion chart on line.
[Name] Lettuce Wrapped Shrimps [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-12-16T16:17:00Z [Description] Make and share this Lettuce Wrapped Shrimps recipe from Food.com. [Images] character(0) [RecipeCategory] Chinese [Keywords] ["Asian", "< 60 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["240", "8", "1", NA, "80", "60", "60", "40", "4", "1/4", "1/2", "1", NA, "1/3", "1", "1/2", NA, NA, "1", "1"] [RecipeIngredientParts] ["large shrimp", "lettuce leaves", "ginger", "bamboo shoots", "sweet onions", "Chinese celery", "water chestnuts", "shiitake mushrooms", "rice wine", "cornflour", "salt", "salt", "sugar", "pepper", "water", "cornflour"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 56.4 [FatContent] 1.3 [SaturatedFatContent] 0.2 [CholesterolContent] 43.5 [SodiumContent] 388.1 [CarbohydrateContent] 5.0 [FiberContent] 1.2 [SugarContent] 1.4 [ProteinContent] 6.2 [RecipeServings] nan [RecipeYield] 7-8 wraps [RecipeInstructions] Mix bomboo shoots, sweet onions, chinese celery, water chestnuts and mushrooms together in a bowl. Leave the vegetables mixture aside. Mix egg white, rice wine, cornstarch and a dash of salt together in a separate bowl and pour it over into the vegetables mixture above. Parboil these quickly and drain. Heat 3 tbsp of oil in a pan. Stir-fry the ginger until fragrant. Add in the vegetables mixture to stir-fry. When vegetables are about ready, add in the stock, sesame oil, dash of salt, sugar and pepper to season. Add in the shrimps. Stir-fry till the shrimps are just cooked, then add in the cornstarch solution to thicken. Stir until the mixture is quite dry. Remove into a plate. To serve, scoop a portion of the shrimp mixture onto a lettuce leaf, then wrap them in.
[Name] Teriyaki Stir-Fry [AuthorId] 26423 [AuthorName] Shannon [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-12-16T17:46:00Z [Description] Make and share this Teriyaki Stir-Fry recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "Chinese", "Asian", "< 30 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["1 -2", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["boneless skinless chicken breast", "garlic", "Chinese five spice powder", "soy sauce"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 126.0 [FatContent] 1.4 [SaturatedFatContent] 0.4 [CholesterolContent] 65.8 [SodiumContent] 73.9 [CarbohydrateContent] 0.2 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 26.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook the chicken in a pan until the outside has turned white. Add the vegetables, garlic, 5-spice and the entire bottle of marinade to the chicken. Cover and let simmer until most of the liquid has cooked down and thickened (about 7-10 minutes]. Add soy sauce if desired. Serve over rice.
[Name] Gingerbread Man (Drink) [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-16T17:46:00Z [Description] Make and share this Gingerbread Man (Drink) recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["30", "30", "30"] [RecipeIngredientParts] ["Kahlua", "Baileys Irish Cream"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 34.4 [FatContent] 1.6 [SaturatedFatContent] 1.0 [CholesterolContent] 6.1 [SodiumContent] 9.7 [CarbohydrateContent] 2.2 [FiberContent] 0.0 [SugarContent] 2.1 [ProteinContent] 0.3 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients in a shaker glass with ice. Shake. Pour into 3 shot glasses. 1,2,3 drink.
[Name] Dirty Rice a La Kj [AuthorId] 23955 [AuthorName] KJ1036 [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-12-16T17:46:00Z [Description] This has gotten the thumbs up from my husband, who is from Louisiana. Not bad, considering I'm an Aussie! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/89/3/picK08iOh.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Rice", "Vegetable", "Meat", "Cajun", "Spicy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1 1/2", "1 1/4", "1", "1", "1/2", "1/2", NA, "1/4", "2", "1/2", "1/2", "1/2", "2", "2", "2", "3/4"] [RecipeIngredientParts] ["cayenne pepper", "black pepper", "sweet paprika", "dry mustard", "cumin", "oregano", "chicken breast", "bay leaves", "onion", "celery", "green capsicum", "garlic", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 303.6 [FatContent] 10.7 [SaturatedFatContent] 2.3 [CholesterolContent] 21.8 [SodiumContent] 269.7 [CarbohydrateContent] 39.1 [FiberContent] 2.3 [SugarContent] 3.7 [ProteinContent] 12.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine first 7 seasonings in a small bowl and set aside. Coat a frying pan with oil spray and place in chicken and bay leaves. Cook over high heat until meat is browned. Stir in seasoning mix. Add onion, capsicum, celery and garlic, and stir. Add margarine and stir until melted. Cook for about 10 minutes, stirring and scraping bottom of pan occasionally. Add chicken stock and stir. Heat until boiling. Add rice and stir thoroughly. Cover pan and reduce heat to low. Cook until rice is tender. Remove bay leaves and serve immediately.
[Name] Harbour Lights [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-16T17:46:00Z [Description] Make and share this Harbour Lights recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["15", "15", "15"] [RecipeIngredientParts] ["Bacardi 151 rum", "Kahlua"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 86.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.5 [CarbohydrateContent] 5.6 [FiberContent] 0.0 [SugarContent] 5.6 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Layer the ingredients in a shot glass in this order; Rum, kahlua then tequila. Admire your drink. Drink your drink.
[Name] Irish Nut [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-16T17:46:00Z [Description] Make and share this Irish Nut 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/15/89/5/pic1cDsHw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/89/5/pichjuvMa.jpg"] [RecipeCategory] Beverages [Keywords] ["European", "St. Patrick's Day", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["15", "15"] [RecipeIngredientParts] ["Baileys Irish Cream", "Amaretto"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 51.6 [FatContent] 2.5 [SaturatedFatContent] 1.5 [CholesterolContent] 9.2 [SodiumContent] 14.5 [CarbohydrateContent] 3.3 [FiberContent] 0.0 [SugarContent] 3.1 [ProteinContent] 0.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Pour Bailey's in a shot glass and then pour in the Amaretto. Drink.
[Name] Horny Toad [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-16T17:46:00Z [Description] This is a funny name for a drink. I have no idea who came up with it. Shooters no-one can really clame they came up with it because it's hard to be really original. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["15", "15", "15"] [RecipeIngredientParts] ["Kahlua", "triple sec"] [AggregatedRating] nan [ReviewCount] nan [Calories] 98.3 [FatContent] 4.8 [SaturatedFatContent] 3.0 [CholesterolContent] 17.0 [SodiumContent] 6.6 [CarbohydrateContent] 6.1 [FiberContent] 0.0 [SugarContent] 5.6 [ProteinContent] 0.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Layed the ijngredients in a shot glass in this order: cream, kahlua, triple sec. Admire your creation. Drink your creation.
[Name] Summer Special [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-16T17:46:00Z [Description] Make and share this Summer Special recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Summer", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["60", "60", "4 -5", "150"] [RecipeIngredientParts] ["grapefruit juice", "tonic water"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 222.9 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 22.0 [CarbohydrateContent] 19.3 [FiberContent] 0.1 [SugarContent] 19.2 [ProteinContent] 0.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Place the ice in the bottom of a large glass. Place gin and grapefruit juice in the bottom and fill up with tonic water. Enjoy.
[Name] Spiced up Steak [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-12-16T17:46:00Z [Description] This is my girlfriend’s creation. This is really nice and I found that is good to change the amount of spices added according to your taste. We normally have 2 pieces each. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/89/8/picXaPpkH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/89/8/15898.jpg"] [RecipeCategory] Meat [Keywords] ["Australian", "High Protein", "High In...", "Spicy", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["8", "1", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["thyme", "garlic powder", "paprika", "oregano", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 128.0 [FatContent] 7.5 [SaturatedFatContent] 3.0 [CholesterolContent] 42.6 [SodiumContent] 32.2 [CarbohydrateContent] 2.9 [FiberContent] 1.0 [SugarContent] 0.2 [ProteinContent] 12.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix all the spices together including the salt and pepper. Lightly coat the steak with the herbs and cook on high heat for 2 minutes on each side on high heat. Serve with a bread roll, chips and a salad (try my Recipe #15758].
[Name] Purple Fantasy [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-16T17:47:00Z [Description] Make and share this Purple Fantasy recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["15", "15", NA, NA] [RecipeIngredientParts] ["vodka", "rum"] [AggregatedRating] nan [ReviewCount] nan [Calories] 65.3 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.3 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Place the vodka and rum in the bottom of a highball glass with ice. Pour in cordial and fill up with lemonade. Drink.
[Name] Spicy Fried Corn and Sausage Casserole [AuthorId] 22040 [AuthorName] Grandpa Harry [CookTime] PT30M [PrepTime] PT45M [TotalTime] PT1H15M [DatePublished] 2001-12-16T17:48:00Z [Description] A delicious fried corn is simmered with spicy sausage and seasoned chicken stock, then finished off in the oven making the perfect main dish or side serving. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "Pork", "Corn", "Vegetable", "Meat", "Cajun", "Creole", "African", "Winter", "Spicy", "Weeknight", "Oven", "Stove Top", "Stir Fry", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/4", "3", "1", "1/2", "2", "1", "2", "1", "1/4"] [RecipeIngredientParts] ["garlic powder", "salt", "black pepper", "frozen corn", "corn", "Tabasco sauce", "heavy whipping cream"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 312.0 [FatContent] 22.4 [SaturatedFatContent] 8.4 [CholesterolContent] 52.1 [SodiumContent] 643.0 [CarbohydrateContent] 19.7 [FiberContent] 2.4 [SugarContent] 2.1 [ProteinContent] 10.3 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] ["In a large mixing bowl, whisk together the Chicken Stock, Heavy Cream, Salt, Garlic Powder, Black Pepper and Tabasco.", "Set aside.", "In a large skillet or oven-safe saute pan, cook and crumble fresh sausage until lightly brown and remove with spatula and drain on paper towels.", "Save the pan drippings from the sausage and in that same pan, add the corn oil.", "In the pan with just the corn oil and sausage drippings, after the corn oil has gotten hot, cook the white onions until they are transparent, glassy, and sizzling, sitrring and moving around with spatula.", "Add the corn to the pan, frying on a medium to high heat for 5-7 minutes, moving it around with a spatula and making sure not to burn.", "Still on a medium to high heat-- (the corn and the onions should be sizzling] now add back the drained and crumbled cooked sausage and, add the chicken stock mixture tothe pan.", "Stir everything together and cover with lid.", "Let cook covered for 5 min more on a medium to low heat.", "Stir and transfer uncovered pan to a pre-heated 425 oven for 15 min uncovered." ]
[Name] Pumpkin Pie Dessert Squares [AuthorId] 20895 [AuthorName] Rhonda O [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2001-12-16T17:50:00Z [Description] Make and share this Pumpkin Pie Dessert Squares recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Christmas", "Thanksgiving", "Weeknight", "For Large Groups", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "3", "2", "2/3", "1", "1/4", "1", "1/4"] [RecipeIngredientParts] ["butter", "margarine", "egg", "pumpkin pie filling", "eggs", "milk", "sugar", "cinnamon", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 21.0 [Calories] 361.1 [FatContent] 15.3 [SaturatedFatContent] 6.8 [CholesterolContent] 64.6 [SodiumContent] 490.3 [CarbohydrateContent] 53.3 [FiberContent] 4.8 [SugarContent] 24.9 [ProteinContent] 4.2 [RecipeServings] 16.0 [RecipeYield] 8 squares [RecipeInstructions] Grease bottom only of a 13 x 7 inch pan. Reserve 1 cup cake mix for topping. Combine remaining cake mix, butter,& egg. Press into pan. Prepare filling by combining all ingredients until smooth. Pour over crust. For topping: combine all ingrediants. Sprinkle over filling. Bake at 350 for 45 to 50 minutes. until knife inserted near center comes out clean. If desired serve with whipped topping!
[Name] Mint Chicken [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-12-16T17:51:00Z [Description] Make and share this Mint Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["3", "2", "1", "2", "2", NA, "2", "1/4", "1/2", "1/4", "1"] [RecipeIngredientParts] ["chicken legs", "onion", "green chilies", "salt", "yoghurt", "garam masala", "turmeric powder", "red chili powder", "coriander powder"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 651.1 [FatContent] 44.7 [SaturatedFatContent] 10.7 [CholesterolContent] 209.9 [SodiumContent] 214.3 [CarbohydrateContent] 13.2 [FiberContent] 2.0 [SugarContent] 6.3 [ProteinContent] 47.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a skillet. Add the onions and fry till golden in colour. Add the turmeric powder, red chilli powder, corriander powder and green chillies. Mix. Fry for a few minutes. Add the chicken pieces. Cook on either side. Add the mint-corriander paste and yoghurt. Mix well. Add salt to taste. Sprinkle garam masala and cook till chicken is tender. Serve hot.
[Name] Chocolate Chip Ice Cream [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-12-16T17:51:00Z [Description] Found this recipe in a magazine, its yummy!!!! For all of us who love chocolate ice creams, here is a simple and really soul satisfying one. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "< 30 Mins"] [RecipeIngredientQuantities] ["3", "2", "200", "1 1/3", "90", "1/2", NA] [RecipeIngredientParts] ["eggs", "caster sugar", "chocolate", "dark chocolate", "raspberries"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 740.9 [FatContent] 72.4 [SaturatedFatContent] 43.7 [CholesterolContent] 246.8 [SodiumContent] 99.9 [CarbohydrateContent] 35.9 [FiberContent] 15.0 [SugarContent] 8.1 [ProteinContent] 17.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Beat eggs and sugar in a bowl till its fluffy, pale and increases in volume. Put the bowl mixture o'er a pan of simmering water and add milk chocolate in it. Mix well. Remove from heat. Beat the cream until it forms a soft peak. Fold it into the egg mixture. Add the chopped dark chocolate and mix well. Pour the mixture into a tray and freeze it for 4-5 hours or until firm. Serve garnished with chocolate sticks and raspberries.
[Name] White Hot Chocolate [AuthorId] 13301 [AuthorName] Lauren Clark [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-12-17T15:25:00Z [Description] Make and share this White Hot Chocolate 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/15/90/4/wOvzdrWsQhGCyzwf0srx_white%20hot%20choc-9501.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/90/4/picTAnAeN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/90/4/WBYqELecT9S5junmy73C_white%20hot%20choc-9488.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/90/4/csb26O0uTviTBjIckRE3_white%20hot%20choc-9492.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/90/4/picDSBmO6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/90/4/pich8YfRP.jpg"] [RecipeCategory] Beverages [Keywords] ["Dessert", "Lunch/Snacks", "Kid Friendly", "Potluck", "Winter", "Christmas", "Thanksgiving", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "6", "12", "1", "1"] [RecipeIngredientParts] ["heavy cream", "white chocolate", "pure vanilla extract", "dark chocolate"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 565.2 [FatContent] 43.5 [SaturatedFatContent] 26.5 [CholesterolContent] 108.7 [SodiumContent] 140.4 [CarbohydrateContent] 36.7 [FiberContent] 0.7 [SugarContent] 34.5 [ProteinContent] 9.9 [RecipeServings] nan [RecipeYield] 8 cups [RecipeInstructions] Using a vegetable peeler, shave dark chocolate into curls; set aside. Place white chocolate in a medium heat-proof bowl; set aside. Place milk and cream in a medium saucepan set over medium heat until bubbles begin to form around edges of pan (about 4 minutes] DO NOT BOIL! Remove mixture from the flame. Immediately pour over white chocolate. When the chocolate begins to melt, gently stir to combine. Whisk in vanilla. Continue whisking until light foam forms. Serve immediately. Garnish with chocolate shavings.
[Name] Garlic and Herb Stuffed Baked Potatoes [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2001-12-17T15:25:00Z [Description] These are so easy and yummy. They can be made ahead of time and refrigerated. Just bake and serve with your favorite steak. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/90/5/picA50g36.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/90/5/picmT48Ma.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/90/5/pich8NjY9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/90/5/picETLSMu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/90/5/picNxVc73.jpg" ] [RecipeCategory] Potato [Keywords] ["Vegetable", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "1/3", "3", NA, "1", NA] [RecipeIngredientParts] ["baking potatoes", "milk", "butter", "margarine", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 137.4 [FatContent] 1.9 [SaturatedFatContent] 1.2 [CholesterolContent] 5.2 [SodiumContent] 20.5 [CarbohydrateContent] 27.9 [FiberContent] 2.5 [SugarContent] 1.2 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 8 Potatoes [RecipeInstructions] ["Preheat oven to 425°F.", "Prick potatoes and bake about an hour or until tender.", "Let cool until they can be handled.", "Cut 1/3 off the top of the potato, horizontally.", "Scoop put cooked potato leaving 1/4 inch thick shell.", "Mash scooped potatoes with milk, butter, salt and pepper.", "Stir in garlic and herb cheese.", "Spoon mashed potatoes back into the shells.", "Sprinkle with paprika.", "Place on an ungreased cookie sheet.", "Bake at 375°F for about 30 minutes or until hot and lightly browned." ]
[Name] Rum Walnut Truffles [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT6H [TotalTime] PT6H15M [DatePublished] 2001-12-17T15:25:00Z [Description] Make and share this Rum Walnut Truffles recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "Kosher", "Christmas", "Hanukkah", "Thanksgiving", "Weeknight", "For Large Groups", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1/3", "1/4", "1", "1", "3/4"] [RecipeIngredientParts] ["heavy cream", "white chocolate", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 212.3 [FatContent] 15.2 [SaturatedFatContent] 7.3 [CholesterolContent] 8.3 [SodiumContent] 13.9 [CarbohydrateContent] 20.6 [FiberContent] 1.6 [SugarContent] 18.0 [ProteinContent] 2.5 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] In a medium-sized saucepan, bring cream to a light boil over low heat. Remove from heat. Pour in semi-sweet chocolate chips. Cover and let sit 3 to 4 minutes. Meanwhile, in a shallow bowl, mix walnuts and rum extract. Toss to blend. Uncover chocolate chips and mix with a wooden spoon until creamy in texture. Pour over nut mixture and stir until the nuts are coated. Refrigerate until fudgy- approximately 4 to 6 hours or overnight. Roll into one inch balls, then immediately roll into ground white chocolate. Place in mini cupcake holders and enjoy. NOTE: Keep refrigerated if not being served.
[Name] Vince's Chicken Tortilla Soup [AuthorId] 16365 [AuthorName] Jeff Williamson [CookTime] PT1H30M [PrepTime] PT1H [TotalTime] PT2H30M [DatePublished] 2001-12-17T15:25:00Z [Description] Make and share this Vince's Chicken Tortilla Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "Mexican", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", "3", "3", NA, "1", "2", "1", "1", "1", "1", "1 -2", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["whole chicken", "olive oil", "onion", "celery", "carrots", "crushed tomatoes", "garlic cloves", "cumin", "oregano", "thyme", "corn tortilla strips", "cheese", "cilantro", "sour cream", "avocado"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 430.6 [FatContent] 30.3 [SaturatedFatContent] 8.1 [CholesterolContent] 121.9 [SodiumContent] 209.2 [CarbohydrateContent] 8.8 [FiberContent] 2.4 [SugarContent] 2.3 [ProteinContent] 30.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large pot (5+ quart], lightly sear chicken pieces (w/ skin] in olive oil, 1-2 minutes on each side. Salt and pepper lightly. Add diced onion, celery and carrots. Cover with water and bring to a boil. After first 5 minutes of boiling skim off foam and excess oil. Cover and simmer for 1 hour. In medium sauce pan, combine tomatoes, garlic, cumin, oregano, thyme, coriander and jalapenos. Cover and simmer for 20 minutes. Remove from heat and allow to cool while chicken cooks. Remove chicken from pot and set aside to cool. Remove celery, onion and carrots from stock and add to tomato mixture. Puree vegetable mixture in a blender or food processor. Add puree to chicken stock. Salt and Pepper to taste. Simmer covered for 1 hour stirring occasionally. Shred chicken and add to bottom of soup bowls. Add soup and top with condiments.
[Name] Baked French Toast Casserole [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT25M [PrepTime] PT8H [TotalTime] PT8H25M [DatePublished] 2001-12-17T15:25:00Z [Description] Prepare this dish the night before and just pop it into the oven when you wake up for a fast breakfast. The smell alone will wake the kiddies for school in the morning. Prep time is 30 minutes + overnight chill time. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/90/8/picj3kIUO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/90/8/picVm7y1r.jpg"] [RecipeCategory] Breakfast [Keywords] ["Kid Friendly", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["8", "1/3", "1/4", "2", "1/4", "2", "5", "1/4", "1/2", "1", "2", "1 1/2", NA] [RecipeIngredientParts] ["pecans", "light brown sugar", "maple syrup", "cinnamon", "milk", "eggs", "granulated sugar", "vanilla", "sugar", "cinnamon", "confectioners' sugar"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 417.0 [FatContent] 20.1 [SaturatedFatContent] 9.2 [CholesterolContent] 171.9 [SodiumContent] 501.1 [CarbohydrateContent] 47.4 [FiberContent] 1.9 [SugarContent] 19.7 [ProteinContent] 12.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix together cheese, pecans, brown sugar, syrup, and 1/4 t cinnamon. Set aside. Beat together, with a whisk, milk, eggs 1/4 cup granulated sugar and vanilla. Spread cheese mixture on one side of each slice of bread. Layer at an angle in a 13 x 9\" baking dish, cheese side up. Pour milk mixture over the bread evenly. Cover with plastic wrap and chill overnight. Remove wrap and sprinkle with 2 T sugar and 1 1/2 t cinnamon mixed together. Bake in a preheated oven, 350 degrees, for 20 to 25 minutes or until browned and egg is set. Sprinkle with confectioners sugar before serving.
[Name] Sorbet from Canned Fruit [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT12H [TotalTime] PT12H [DatePublished] 2001-12-17T15:25:00Z [Description] Make and share this Sorbet from Canned Fruit recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Fruit", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Kid Friendly", "Kosher", "Free Of...", "Christmas", "Hanukkah", "Weeknight", "Beginner Cook", "Freezer", "Easy"] [RecipeIngredientQuantities] ["1", "2"] [RecipeIngredientParts] "brandy" [AggregatedRating] 2.5 [ReviewCount] 2.0 [Calories] 27.4 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.2 [CarbohydrateContent] 7.1 [FiberContent] 0.4 [SugarContent] 6.7 [ProteinContent] 0.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Freeze the fruit in the can for at least 12 hours. Place the can in warm water for about 1 minute. Remove fruit from can, pour any liquid into a food processor. Slide the fruit out and chop into 1-inch pieces. Place in food processor with the brandy and process until smooth, about 1 minute. Serve at once, or transfer to container, and place in the freezer.
[Name] Frosty Coffee Almond Pie [AuthorId] 13301 [AuthorName] Lauren Clark [CookTime] nan [PrepTime] PT4H [TotalTime] PT4H [DatePublished] 2001-12-17T15:25:00Z [Description] Make and share this Frosty Coffee Almond Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "Weeknight", "No Cook", "Freezer", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["18", "3", "1", "1/2", "1"] [RecipeIngredientParts] ["butter", "margarine", "coffee ice cream"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 451.8 [FatContent] 22.2 [SaturatedFatContent] 9.8 [CholesterolContent] 34.6 [SodiumContent] 321.0 [CarbohydrateContent] 59.8 [FiberContent] 3.2 [SugarContent] 38.8 [ProteinContent] 6.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix crushed cookies and butter until well blended. Press on bottom and up side of ungreased pie plate. Freeze about 15 minutes or until firm. Carefully spread ice cream evenly in crust. Sprinkle with almonds. Freeze about 3 hours or until firm. Remove pie from freezer about 10 minutes before serving. Serve with hot fudge sauce. Store in freezer.
[Name] Broiled Salmon With Cilantro and Lime [AuthorId] 18510 [AuthorName] Meryl [CookTime] PT7M [PrepTime] PT30M [TotalTime] PT37M [DatePublished] 2001-12-17T15:25:00Z [Description] This is really delicious! I love the combination of the fresh cilantro, lime, and garlic. And to top it off, this recipe is lowfat! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/91/1/picqJdgC7.jpg" [RecipeCategory] Broil/Grill [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "2", "1", "1/2", "4"] [RecipeIngredientParts] ["cilantro leaf", "garlic clove", "lime juice", "olive oil", "salt", "salmon steaks"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 241.5 [FatContent] 16.8 [SaturatedFatContent] 3.5 [CholesterolContent] 55.0 [SodiumContent] 351.0 [CarbohydrateContent] 1.0 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 20.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place fish on plate. Combine cilantro, garlic, lime juice, oil and salt in a bowl. Set 2 tablespoons aside in a separate bowl. Pour the cilantro mixture over the fish (do not use the 2 Tbsp reserved marinade]. Cover and let it sit 10 minutes. Spray broiler rack with nonstick cooking spray. Place salmon on rack and brush with 1 tablespoon marinade. Broil 6\" from heat about 3-4 minutes. Turn steaks over and brush with remaining tablespoon of marinade. Broil 3 more minutes or until cooked through. Note: I have used two very thick salmon steaks instead of the four 3/4 inch thick ones that the recipe calls for, and I have used the same amount of marinade. However, since thicker steaks will take longer to cook, the marinade can burn. To compensate for this, I add a little bit of marinade at a time. For example, if the salmon steaks are 1- 1 1/2 inch thick or more, they can take around 10 minutes to cook. So I brush the salmon steaks with less marinade, around 1/2 tablespoon. I then remove them from the broiler after 2 1/2- 3 minutes, and add a little more marinade, reserving enough for two more applications. Then I broil for another 2 1/2 minutes. I then turn the salmon over and add more marinade, still reserving a little. I broil another 2 1/2 minutes. I then add the remaining marinade and broil the remaining 2 1/2 minutes or until cooked through. This may seem tiresome, but it's well worth it. The marinade is great and you definitely don't want it to burn!
[Name] Italian Fat-Free Dressing [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-12-17T15:25:00Z [Description] Make and share this Italian Fat-Free Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Lunch/Snacks", "European", "Free Of...", "Spicy", "< 15 Mins", "Refrigerator", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/3", "1 1/2", "2", "1", "1/2", "1/2", "1/2", "1/2", "1/4", "1/2", "1"] [RecipeIngredientParts] ["water", "granulated sugar", "cornstarch", "salt", "instant minced garlic", "red bell pepper", "gelatin", "white vinegar", "dry non-fat buttermilk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 15.6 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 292.5 [CarbohydrateContent] 3.2 [FiberContent] 0.0 [SugarContent] 2.5 [ProteinContent] 0.1 [RecipeServings] 8.0 [RecipeYield] 12 ounces [RecipeInstructions] Combine water, sugar, cornstarch, salt, onion, garlic, bell pepper, Italian seasoning, and gelatin in a small saucepan. Whisk to dissolve cornstarch, then set pan over medium/low heat. Heat mixture until boiling, stirring often. When mixture begins to boil, cook for 1 additional minute, stirring constantly, then remove from heat. Add vinegar and dry buttermilk to saucepan and stir. Transfer dressing to a covered container and refrigerate--preferably overnight--before serving.
[Name] Caesar Salad Dressing [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT2M [PrepTime] PT10M [TotalTime] PT12M [DatePublished] 2001-12-17T15:25:00Z [Description] This dressing keeps for weeks and weeks in the fridge in a covered container (if it's even around that long). Low fat and low sodium to boot. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Southwestern U.S.", "Christmas", "< 15 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1/4", "1/2", "2", "1 1/2", "2", "1", "2", "2", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["fat-free mayonnaise", "extra virgin olive oil", "egg substitute", "parmesan cheese", "water", "lemon juice", "horseradish", "anchovy paste", "garlic", "sugar", "pepper", "dried parsley flakes"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 147.7 [FatContent] 10.7 [SaturatedFatContent] 2.7 [CholesterolContent] 15.0 [SodiumContent] 619.2 [CarbohydrateContent] 8.1 [FiberContent] 1.0 [SugarContent] 4.8 [ProteinContent] 5.6 [RecipeServings] 6.0 [RecipeYield] 2 cups [RecipeInstructions] Combine all ingredients in a medium bowl. Use an electric mixer to beat ingredients for about 1 minute. Cover bowl and chill for several hours so that flavors can develop.
[Name] Cherry Candy [AuthorId] 55882 [AuthorName] Jeff Hixson [CookTime] nan [PrepTime] PT2H [TotalTime] PT2H [DatePublished] 2001-12-17T15:25:00Z [Description] Make and share this Cherry Candy recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "2", "1/2 - 1", "1", "1", "1", "1", "3/4", "1", "1"] [RecipeIngredientParts] ["maraschino cherry", "powdered sugar", "margarine", "coconut", "walnuts", "salt", "vanilla", "chocolate chips"] [AggregatedRating] nan [ReviewCount] 2.0 [Calories] 7468.8 [FatContent] 333.7 [SaturatedFatContent] 137.4 [CholesterolContent] 1.0 [SodiumContent] 1300.1 [CarbohydrateContent] 1177.3 [FiberContent] 44.0 [SugarContent] 1100.6 [ProteinContent] 40.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Work together until dough is tight. Chill for 2 hours. Make walnut size balls and wrap around the pieces of cherries. Chill them for at least 2 hours more. ----------Chocolate Topping-----------------. Slowly melt over hot water. Mix well. Dip balls in chocolate, place walnut in center and let cool.
[Name] Viennese Hazelnut Butter Thins [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT12M [PrepTime] PT2H [TotalTime] PT2H12M [DatePublished] 2001-12-17T15:25:00Z [Description] Make and share this Viennese Hazelnut Butter Thins recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "Austrian", "European", "Kid Friendly", "Potluck", "Christmas", "Weeknight", "Oven", "Refrigerator", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1 1/4", "1/4", "1 1/4", "1", "1", "1", "1"] [RecipeIngredientParts] ["hazelnuts", "all-purpose flour", "salt", "powdered sugar", "butter", "egg", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 125.5 [FatContent] 9.0 [SaturatedFatContent] 4.3 [CholesterolContent] 19.4 [SodiumContent] 55.1 [CarbohydrateContent] 11.1 [FiberContent] 0.8 [SugarContent] 6.8 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] Preheat oven to 350°F. To remove skins from hazelnuts, spread in single layer on baking sheet. Bake 10 to 12 minutes or until toasted and skins begin to flake off; let cool slightly. Wrap hazelnuts in heavy kitchen towel; rub against towel to remove as much of the skins as possible. Place hazelnuts in food processor. Process using on/off pulsing action until hazelnuts are ground but not pasty. Combine flour and salt in small bowl. Beat powdered sugar and butter in medium bowl with electric mixer at medium speed until light and fluffy. Beat in egg and vanilla Gradually add flour mixture Beat in ground hazelnuts at low speed until well blended. Place dough on sheet of waxed paper. Using waxed paper to hold dough, roll back and forth to form log 12 inches long and 2 1/2 inches wide. Wrap log in plastic wrap; refrigerate until firm, at least 2 hours or up to 48 hours. Preheat oven to 350°F Cut dough into 1/4-inch-thick slices; place on ungreased cookie sheets. 6. Bake 10 to 12 minutes or until edges are very lightly browned. Let cookies stand on cookie sheets 1 minute. Remove cookies to wire racks-cool completely. Place chocolate chips in 2-cup glass measure. Microwave at HIGH 1 to 1 1/2 minutes or until melted, stirring after 1 minute and at 30-second intervals after first minute. Dip cookies into chocolate coating about 1/2 of each cookie. Let excess drip back into cup. Transfer cookies to waxed paper; let stand at room temperature 1 hour or until set.
[Name] Buffalo Wings [AuthorId] 26399 [AuthorName] Theresa Thunderbird [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2001-12-17T15:25:00Z [Description] These are crunchy, spicy, deep fried wings. This recipe came from Buffalo, New York. Make a lot because they are very good. They are eaten very quickly. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "High Protein", "High In...", "< 60 Mins", "Deep Fried", "Easy"] [RecipeIngredientQuantities] ["5", "1", "3/4", NA] [RecipeIngredientParts] ["chicken wings", "margarine"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 1046.8 [FatContent] 83.3 [SaturatedFatContent] 20.9 [CholesterolContent] 291.3 [SodiumContent] 1535.9 [CarbohydrateContent] 0.9 [FiberContent] 0.1 [SugarContent] 0.5 [ProteinContent] 69.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut wings apart into two pieces. Heat cooking oil in deep fryer. Add wings and cook until brown & crispy. Meanwhile, combine hot sauce and margarine and heat together until margarine is melted. Dip wings in the sauce and enjoy.
[Name] Sugar and Spice Pecans [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2001-12-17T15:25:00Z [Description] Make and share this Sugar and Spice Pecans recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Fruit", "Nuts", "Kid Friendly", "Kosher", "Free Of...", "Christmas", "Hanukkah", "< 60 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "1", "1", "1", "1"] [RecipeIngredientParts] ["pecan halves", "salt", "cinnamon", "sugar", "water"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 245.7 [FatContent] 20.4 [SaturatedFatContent] 1.8 [CholesterolContent] 0.0 [SodiumContent] 112.5 [CarbohydrateContent] 16.6 [FiberContent] 2.8 [SugarContent] 13.6 [ProteinContent] 2.8 [RecipeServings] 16.0 [RecipeYield] 4 cups [RecipeInstructions] Beat the egg white and water until frothy but not stiff. Stir in the sugar, salt, and cinnamon. Add the pecans and stir well until the pecans are completely coated. Spread the nuts on a large baking sheet and bake at 200 degree Fahrenheit for 45 minutes, stirring every 15 minutes. Remove them from the oven when dry and toasted. When cool, store in an airtight container.
[Name] Sweet Potato Rosti [AuthorId] 23955 [AuthorName] KJ1036 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-12-17T15:25:00Z [Description] Make and share this Sweet Potato Rosti 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/15/91/8/picO2H3ff.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/91/8/picHn2b57.jpg"] [RecipeCategory] Potato [Keywords] ["Cheese", "Vegetable", "Low Cholesterol", "Healthy", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["550", "1", "1/2", NA, "2"] [RecipeIngredientParts] ["orange sweet potatoes", "garlic", "parmesan cheese", "cracked black pepper", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 465.8 [FatContent] 20.8 [SaturatedFatContent] 6.2 [CholesterolContent] 22.0 [SodiumContent] 534.0 [CarbohydrateContent] 56.8 [FiberContent] 8.3 [SugarContent] 11.7 [ProteinContent] 14.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 220 degrees celsius. Cut sweet potato into thin strips (julienne]. Toss sweet potato with oil, garlic, cheese and pepper. Place potato in a single layer on a tray lined with non-stick paper. Bake 15 minutes, or until cooked through.
[Name] Eggnog Pie [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10M [PrepTime] PT2H [TotalTime] PT2H10M [DatePublished] 2001-12-17T15:25:00Z [Description] Make and share this Eggnog Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Kosher", "Winter", "Christmas", "Weeknight", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1 1/4", "1", "1/8", NA, NA, NA] [RecipeIngredientParts] ["vanilla pudding mix", "milk", "light rum", "ground nutmeg", "nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 154.9 [FatContent] 6.2 [SaturatedFatContent] 3.7 [CholesterolContent] 42.8 [SodiumContent] 133.8 [CarbohydrateContent] 20.4 [FiberContent] 0.1 [SugarContent] 13.8 [ProteinContent] 3.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook mix as directed on package for pie filling, except using 2 cups eggnog and 1 1/4 cups milk. Stir in rum and nutmeg; pour into crust. Cover surface with plastic wrap; chill several hours. Garnish with whipped cream and nutmeg.
[Name] Fish for the BBQ [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] PT15M [PrepTime] PT2H [TotalTime] PT2H15M [DatePublished] 2001-12-17T15:25:00Z [Description] I love seafood and I love BBQ therefore I love this recipe. Can be very strong so don't say I didn't warn you. [Images] character(0) [RecipeCategory] Australian [Keywords] ["Weeknight", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1", "1/4", "2", NA] [RecipeIngredientParts] ["soy sauce", "cooking sherry", "lemon juice", "garlic", "lemon juice"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 534.7 [FatContent] 27.1 [SaturatedFatContent] 3.7 [CholesterolContent] 0.0 [SodiumContent] 4037.6 [CarbohydrateContent] 13.2 [FiberContent] 0.6 [SugarContent] 3.8 [ProteinContent] 7.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Brush fish pieces with lemon juice. Mix everything else up for the marianade. Place fish in the marinade mixture and place in the fridge for an hour or two. Cook the fish on the BBQ.
[Name] Peanut Butter Chicken Wings [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-12-17T15:25:00Z [Description] Make and share this Peanut Butter Chicken Wings recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Kosher", "Potluck", "Roast", "< 60 Mins", "For Large Groups", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["50", "2", "1", "1/2", "1/2", "1/2", "1/4", "1", "2", "1/4", "1 -2"] [RecipeIngredientParts] ["chicken wings", "beer", "molasses", "creamy peanut butter", "fresh lemon juice", "Worcestershire sauce", "prepared mustard", "salt", "chili powder", "fresh parsley", "lemon"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 593.8 [FatContent] 35.5 [SaturatedFatContent] 9.5 [CholesterolContent] 145.1 [SodiumContent] 543.9 [CarbohydrateContent] 28.1 [FiberContent] 1.6 [SugarContent] 16.8 [ProteinContent] 37.8 [RecipeServings] 13.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450 degrees F. Remove and discard tips from wings and cut each wing in half at joint. Combine remaining ingredients except parsley and lemon slices in a large saucepan. Cook over low heat for about 15 minutes, until reduced and thickened to the consistency of thick gravy. Place wings in a large roasting pan and cover with sauce. Turn until each wing is well coated. Bake for 15-20 minutes. Serve on large platter. Garnish with parsley and lemon slices.
[Name] Cream Puff Cake [AuthorId] 23866 [AuthorName] Belinda McManaway [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-12-17T15:25:00Z [Description] This is a great dessert. I make it for every family get together and I have never found anyone who didnt like it. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Kid Friendly", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2 - 1", "1", "1", "4", "3", "1", "4", "1", "1/4"] [RecipeIngredientParts] ["margarine", "water", "flour", "eggs", "instant pudding mix", "cream cheese", "skim milk", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 321.4 [FatContent] 16.3 [SaturatedFatContent] 6.2 [CholesterolContent] 92.9 [SodiumContent] 564.2 [CarbohydrateContent] 35.7 [FiberContent] 0.3 [SugarContent] 22.6 [ProteinContent] 7.9 [RecipeServings] 12.0 [RecipeYield] 1 nine x thirteen pan [RecipeInstructions] ["Bring the stick of margarine and water to boil.", "Take off stove and mix in one cup of flour very quickly.", "Cool 2 minutes.", "beat in 4 eggs one at a time.", "Put mixture in a greased 9x13 baking dish.", "Bae 30 minutes at 400.", "Turn off oven, open door till it dries out about 5 minutes.", "Cool completely.", "Filling------------------------- O .", "Beat cream cheese until smooth.", "Slowly add milk.", "Then add boxes of pudding and vanilla.", "Spread on top of pastry.", "Spread cool whip on top of pudding mixture and sprinkle with chocolate sprinkles (optional]." ]
[Name] Chicken with Orange, Lemon & Ginger [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-12-17T15:25:00Z [Description] This is delicious and fragrant! Your house smells wonderful while the chicken is roasting and the neighbors knock on your door looking for invitations to dinner. I make this at least once a month. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Meat", "Southwest Asia (middle East]", "Asian", "European", "Kosher", "Free Of...", "Hanukkah", "Thanksgiving", "Weeknight", "Roast", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", NA, "1", NA, "1", "3", NA, NA, "5", "4", "1/2", "3", NA] [RecipeIngredientParts] ["lemon", "roasting chicken", "lemon, zest of", "lemon", "orange, zest of", "orange", "salt", "black pepper", "margarine", "fresh lemon juice", "honey"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 377.4 [FatContent] 26.1 [SaturatedFatContent] 6.3 [CholesterolContent] 53.5 [SodiumContent] 218.3 [CarbohydrateContent] 24.7 [FiberContent] 1.8 [SugarContent] 19.8 [ProteinContent] 13.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat an oven to 350°F degrees. Cut the lemon into quarters. Rub the outside of the chicken with one of the lemon quarters, then discard. In a small bowl, stir together the lemon and orange zests and 1 tablespoon of the grated ginger. Rub this mixture evenly in the cavity. Put the lemon and orange quarters inside the bird. Place the chicken on a rack in a roasting pan. Sprinkle it with salt and pepper. In the now-empty small bowl, combine the melted margarine or olive oil, lemon and orange juices, honey, and the remaining 2 tablespoons ginger. Mix well. Place the chicken in the oven and roast, basting with the citrus juice mixture at least 4 times during cooking, until the juices run clear when the thigh is pierced with a knife, about 1 hour. Transfer to a serving platter and let rest for 10 to 15 minutes. Carve the chicken. Garnish with orange sections. Variation: Use 4 tablespoons pomegranate juice in place of the lemon juice.
[Name] Shrimp & Scallop Salad in Avocado Cups [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT3M [PrepTime] PT15M [TotalTime] PT18M [DatePublished] 2001-12-17T15:25:00Z [Description] Make and share this Shrimp & Scallop Salad in Avocado Cups 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/15/92/5/picPb3juY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/92/5/picF15GeF.jpg"] [RecipeCategory] Canadian [Keywords] ["Lactose Free", "Free Of...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "8", "4", "1/4", "1/4", "1/4", "1", "2", "1/2", "2"] [RecipeIngredientParts] ["shrimp", "bay scallops", "sea scallops", "avocados", "red onion", "tomatoes", "English cucumber", "parsley", "lime zest", "fresh lime juice"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 219.4 [FatContent] 15.4 [SaturatedFatContent] 2.2 [CholesterolContent] 66.6 [SodiumContent] 388.3 [CarbohydrateContent] 11.2 [FiberContent] 7.0 [SugarContent] 1.2 [ProteinContent] 12.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook the shrimp& scallops in boiling water for about 3 minutes (do not over cook or they will become tough, you should only cook them until the shrimp turn pink and the scallops are opaque. Drain& chill under cold water. Cube the scallops (Leave bay scallops whole]. You may now, if you wish, cover the sea]. Cut Avocados in half and remove the pit. Scoop out the flesh, leaving a thin shell, chop the flesh and place in a large bowl. Add shrimp, scallops and remaining ingredients, toss lightly. Divide among the 8 avocado shells, mound attractively.
[Name] Belgian Endive Salad [AuthorId] 4470 [AuthorName] Bergy [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-12-17T15:25:00Z [Description] This salad is so attractive sitting by each place. You can vary the filling to suit your taste - make it hotter, add a dressing, salt & pepper it etc. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/92/6/picBvh3Rc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/92/6/picefOZ21.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/92/6/picDHIG91.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/92/6/picEkt0md.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/92/6/picvzXCaw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/92/6/picduOSAe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/92/6/picPd31MH.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Canadian", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "4", "2", "3", "2"] [RecipeIngredientParts] ["Belgian endive", "tomatoes", "sweet onions", "cilantro", "fresh lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 74.2 [FatContent] 0.8 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 62.5 [CarbohydrateContent] 15.5 [FiberContent] 9.8 [SugarContent] 4.5 [ProteinContent] 4.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Arrange 8 endive leaves artistically on two salad plates. Mix remaining ingredients and divide evenly between the 8 leaves. Make the filling ahead of time, cover and refrigerate until serving time then fill the leaves and serve.
[Name] Easy Peanut Clusters [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-12-17T15:25:00Z [Description] This candy is a must for gifts, parties, or special occasions, especially if your time is limited.
[Name] Let's Tango [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-17T15:25:00Z [Description] We can all tango to a drink like this. There is something that I love about layered drinks and I don't know what it is. This is a great layered drink if it is done correctly. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["10", "10", "10"] [RecipeIngredientParts] ["white rum", "triple sec"] [AggregatedRating] nan [ReviewCount] nan [Calories] 21.4 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.1 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Layer in a shot glass in this order; rum, Sambuca, triple sec. Admire a fantastic drink. Drink your fantastic drink.
[Name] Spinach & Red Pepper Salad with Brie Cheese [AuthorId] 4470 [AuthorName] Bergy [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-12-17T15:25:00Z [Description] Make and share this Spinach & Red Pepper Salad with Brie Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Vegetable", "Nuts", "Canadian", "Free Of...", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", "8", "2", "1/2", "4"] [RecipeIngredientParts] ["extra virgin olive oil", "Dijon mustard", "honey", "salt", "pepper", "pecan pieces"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 136.1 [FatContent] 12.3 [SaturatedFatContent] 3.4 [CholesterolContent] 14.2 [SodiumContent] 140.1 [CarbohydrateContent] 3.2 [FiberContent] 1.3 [SugarContent] 1.5 [ProteinContent] 4.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Whisk together the oil, mustard,vinegar, honey, salt& pepper. Place spinach in a salad bowl and just before serving pour in the dressing and toss. Add red peppers, pecans& brie toss again and serve immediately.
[Name] Killer BBQ Sauce [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2001-12-17T15:25:00Z [Description] Make and share this Killer BBQ Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Southwestern U.S.", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Spicy", "Weeknight", "Refrigerator", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1/4", "1/4", "1 1/2", "1 1/2", "1/2", "1/4", "1/8", "1/8", "1", "1"] [RecipeIngredientParts] ["water", "light corn syrup", "tomato paste", "vinegar", "molasses", "brown sugar", "liquid smoke", "onion powder", "pepper", "paprika", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 298.3 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 311.4 [CarbohydrateContent] 77.2 [FiberContent] 1.5 [SugarContent] 39.5 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Combine all ingredients in a medium saucepan over high heat and whisk until smooth. Bring mixture to a boil, then reduce heat and simmer for 45 to 60 minutes or until mixture is thick. Cool, then store in a covered container in the refrigerator overnight so that flavour can develop.
[Name] Southwestern Veggie Soup [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-12-17T15:25:00Z [Description] Make and share this Southwestern Veggie Soup recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Vegetable", "Tex Mex", "Southwestern U.S.", "Low Protein", "Low Cholesterol", "Healthy", "Spicy", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "7 1/4", "1/2", "1/2", "1/2", "2", "1/4", "2", "3", "3/4", "1", "1", NA, NA] [RecipeIngredientParts] ["chicken broth", "vegetable broth", "diced tomatoes", "water", "corn", "diced green chilies", "Spanish onion", "tomato sauce", "corn tortillas", "chili powder", "garlic powder", "Tabasco sauce", "monterey jack and cheddar cheese blend", "corn tortilla chips"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 163.4 [FatContent] 2.7 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 1259.6 [CarbohydrateContent] 28.6 [FiberContent] 4.8 [SugarContent] 6.4 [ProteinContent] 8.7 [RecipeServings] 3.0 [RecipeYield] 5 cups [RecipeInstructions] Combine all the soup ingredients in a large saucepan or soup pot over high heat. Be sure to mince the corn tortillas into small pieces with a sharp knife before adding them to the soup. Bring soup to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the soup has thickened and tortilla pieces have mostly dissolved. To serve soup, ladle 1½ cups into a bowl. Sprinkle a heaping tablespoon of the grated cheddar/jack cheese blend over the top of the soup, and then a heaping tablespoon of crumbled corn tortilla chips over the cheese. For Vegetarian use the vegetable broth.
[Name] Peanut Brittle Bread Pudding [AuthorId] 13301 [AuthorName] Lauren Clark [CookTime] PT1H5M [PrepTime] PT25M [TotalTime] PT1H30M [DatePublished] 2001-12-17T15:25:00Z [Description] This recipe was given to me by a dear friend. It is wonderful. You can make this recipe a lot easier by serving store bought caramel sauce. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Kid Friendly", "Spring", "Summer", "Winter", "Christmas", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "3/4", "2", "1", "1", "1", "4", "1/2", "1", "1", "1/2", "1/4", NA] [RecipeIngredientParts] ["sugar", "butter", "margarine", "heavy whipping cream", "light corn syrup", "salt", "vanilla", "egg", "milk", "brown sugar", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1135.3 [FatContent] 63.2 [SaturatedFatContent] 39.1 [CholesterolContent] 231.0 [SodiumContent] 506.9 [CarbohydrateContent] 144.2 [FiberContent] 0.6 [SugarContent] 100.7 [ProteinContent] 6.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat all caramel sauce ingredients except vanilla to boiling in heavy 4-quart Dutch oven over medium heat, stirring constantly; reduce heat slightly. Boil about 30 minutes, stirring frequently until sugar is dissolved and mixture is light caramel colored. Stir in vanilla. Cool about 30 minutes. Heat oven to 350 degrees. Grease bottom and side of 1-quart casserole with shortening. Place 2 cups of the bread cubes in casserole. Sprinkle with half of the peanut brittle; repeat with remaining bread cubes and peanut brittle. Beat egg in small bowl. Stir in milk, brown sugar, and butter. Pour over bread mixture. Bake uncovered 23-30 minutes or until golden brown. Serve with caramel sauce and whipped cream.
[Name] Poppy Seed Bread [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2001-12-17T15:25:00Z [Description] This came from a cookbook that the church I grew up in put together. It is my favorite of the sweet or dessert type breads. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Grains", "Kid Friendly", "Potluck", "Christmas", "< 60 Mins", "Oven", "Freezer", "Easy"] [RecipeIngredientQuantities] ["3", "2 1/4", "1 1/2", "1 1/2", "1 1/2", "1 1/2", "1 1/2", "3", "1 1/2", "1 1/2", "1 1/2", "1/4", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["eggs", "sugar", "salt", "vanilla extract", "milk", "flour", "baking powder", "poppy seeds", "powdered sugar", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 3534.4 [FatContent] 182.6 [SaturatedFatContent] 28.3 [CholesterolContent] 342.9 [SodiumContent] 2217.9 [CarbohydrateContent] 443.6 [FiberContent] 5.8 [SugarContent] 289.2 [ProteinContent] 36.2 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] Beat Eggs and Sugar. Add remaining bread ingredients and beat for 2 minutes. Bake in 2 loaf pans or a bunt pan at 350 degrees for 1 hour. Mix glaze ingredients together till smooth. Poke holes in bread while hot and pour glaze over it.
[Name] The Elvis Burger [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-12-17T15:25:00Z [Description] The bloated "King of Memphis", Elvis Presley was supposedly a big fan of burgers with peanut butter on them. Here is a recipe inspired by the rock legend. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "Lunch/Snacks", "Pork", "Cheese", "Meat", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1/8", "1/8", "2", "4", "4", NA, NA, NA, NA] [RecipeIngredientParts] ["ground beef", "tomatoes", "lettuce leaf", "onion", "mushroom", "American cheese", "bacon", "peanut butter", "ketchup", "mustard", "mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1309.1 [FatContent] 98.2 [SaturatedFatContent] 36.2 [CholesterolContent] 243.1 [SodiumContent] 1630.3 [CarbohydrateContent] 33.4 [FiberContent] 3.1 [SugarContent] 6.4 [ProteinContent] 71.5 [RecipeServings] 1.0 [RecipeYield] 1 Bloat Burger [RecipeInstructions] Split the meat into two quarter-pound patties and grill or pan fry with the bacon, adding the onions and mushroom to soak up the grease as a sauce. When you're done, stack your burger in the following order, from bottom to top: Top bun, 1/4 patty, slice cheese, 2 slices bacon, 2 teaspoons peanut butter, 1/4 patty, slice cheese, 2 slices bacon, 2 teaspoons peanut butter, onions and mushrooms, ketchup, mustard, relish& mayonnaise, lettuce, tomato, bottom bun. Enjoy.
[Name] Fruits Afire [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2001-12-17T15:25:00Z [Description] Make and share this Fruits Afire recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Kosher", "Free Of...", "Christmas", "Hanukkah", "Thanksgiving", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "1/2", "6"] [RecipeIngredientParts] ["pear", "apricot", "bing cherry", "lemon juice", "cinnamon stick", "rum"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 169.3 [FatContent] 0.4 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 9.3 [CarbohydrateContent] 37.4 [FiberContent] 4.2 [SugarContent] 25.6 [ProteinContent] 1.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Drain pears, aprictos and cherries, reserving syrup. Combine syrups in a saucepan with lemon juice, cinnamon stick, apricot preserves and 2 tablespoons of the rum. Bring to a boil and cook until reduced by half. Remove cinnamon stick and pour syrup over fruits. Refrigerate until about 30 minutes before serving. Place fruit and syrup in an oven proof casserole. Cover casserole and heat in a 350 degrees Fahrenheit oven just until fruit is hot, about 5 minutes. Warm remaining 4 tablespoons rum. At the table, ignite the rum and pour flaming over the fruit. Serve when flames have died out.
[Name] Super Easy Rum Cake [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-12-17T15:25:00Z [Description] I got this recipe from a friend in the States. It's so easy, and really good, but you should limit servings or you'll be wiping your guests off the floor! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/93/6/picABHbQM.jpg" [RecipeCategory] Dessert [Keywords] ["Kosher", "Christmas", "Hanukkah", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "4", "1/2", "1/2", "1/2", "1/4", "1/2", "1/4", "1"] [RecipeIngredientParts] ["eggs", "rum", "water", "water", "rum", "butter", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 379.0 [FatContent] 22.4 [SaturatedFatContent] 7.6 [CholesterolContent] 90.8 [SodiumContent] 142.1 [CarbohydrateContent] 31.6 [FiberContent] 0.4 [SugarContent] 16.8 [ProteinContent] 3.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] CAKE: Mix the above together and bake in a prepared bundt pan for 1 hour at 325 F. GLAZE: Boil the water, butter and sugar together for 5 minutes. Add the rum and drizzle this over the HOT rum cake until it is all absorved. It helps to punch holes in the cake with a fork--gently now. Let this cool before serving.
[Name] Apple-Oat Coffee Cake [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-12-17T15:25:00Z [Description] Make and share this Apple-Oat Coffee Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/93/7/picwULCV3.jpg" [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Grains", "Apple", "Fruit", "Kid Friendly", "Kosher", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "3/4", "1/4", "1", "3", "1", "1/2", "1/4", "1/4", "2", "2", NA, "3", "1", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "whole wheat flour", "sugar", "margarine", "skim milk", "baking powder", "ground cinnamon", "salt", "ground nutmeg", "ground allspice", "apples", "apple", "firm margarine", "quick-cooking oats", "old fashioned oats", "all-purpose flour", "brown sugar"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 235.2 [FatContent] 4.3 [SaturatedFatContent] 0.8 [CholesterolContent] 0.4 [SodiumContent] 252.8 [CarbohydrateContent] 45.3 [FiberContent] 3.2 [SugarContent] 20.4 [ProteinContent] 5.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350°F degrees. Grease square pan, 9 × 9 × 2 inches. Prepare Oat Streusel; set aside. Beat remaining ingredients except apples in large bowl with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in apples. Spread half of the batter in pan; sprinkle with half of the streusel. Top with remaining batter; sprinkle with remaining streusel. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Serve warm. Garnish with apple slices. OAT STREUSEL-----------------------. Cut margarine into oats, flour and brown sugar, using pastry blender or fork, until crumbly. Stir in nuts.
[Name] Honey Garlic Meatballs [AuthorId] 13312 [AuthorName] Shaun [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-12-17T15:25:00Z [Description] Make and share this Honey Garlic Meatballs recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "4", "2", "1", "1/4", "1", "8", "14", "3/4", "2", "1/4"] [RecipeIngredientParts] ["lean ground beef", "eggs", "salt", "cayenne pepper", "margarine", "garlic", "canned stewed tomatoes", "liquid honey", "cornstarch", "soy sauce"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 385.5 [FatContent] 14.5 [SaturatedFatContent] 5.4 [CholesterolContent] 120.2 [SodiumContent] 1078.1 [CarbohydrateContent] 37.8 [FiberContent] 1.0 [SugarContent] 28.6 [ProteinContent] 26.9 [RecipeServings] 8.0 [RecipeYield] 68 Meatballs [RecipeInstructions] Combine the 5 ingredients for the meatballs in a large bowl, enuring they are mixed well (I use a hand mixer.] Form into 68, 1 inch balls and place on a ungreased bakcing sheet. Bake the meatballs in a 500 degree F oven for 10 to 12 minutes. Once the meatballs are browned, remove them and place them in an ungreased 2 quart casserole dish. Next prepare the Sauce. Melt the margarine in a medium saucepan and proceed to saute the garlic until soft but not browned. Add the tomato and honey. Mix the cornstarch with the soy sauce and stir into the tomato mixture. Bring the sauce to a boil and simmer simmer, uncovered, for 10 minutes, stirring frequently. Pore the thickened sauce over the meatballs. Bake, uncovered, in a 350 degree F oven for 20 minutes or until the meatballs are glazed.
[Name] Sharon's Taco Casserole [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2001-12-17T15:25:00Z [Description] My SIL gave the family this recipe. I like not only the flavor but the simplicity of it. It's definitely one the kids love to eat. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Meat", "Tex Mex", "Southwestern U.S.", "Mexican", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "2 1/2"] [RecipeIngredientParts] ["lean ground beef", "onion", "cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 563.6 [FatContent] 39.2 [SaturatedFatContent] 20.7 [CholesterolContent] 154.0 [SodiumContent] 1013.7 [CarbohydrateContent] 9.1 [FiberContent] 0.4 [SugarContent] 2.0 [ProteinContent] 42.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown Beef and onions. Drain. Mix with Remaining ingredients except for a 1/2 cup of cheese. Put in a 9 x 13 baking dish. Sprinkle with remaining Cheese. Bake at 350 degrees for 30 minutes.
[Name] Apple Spice Coffee Cake [AuthorId] 13312 [AuthorName] Shaun [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-12-17T15:25:00Z [Description] Make and share this Apple Spice Coffee Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Apple", "Fruit", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1/3", "1", "3", "2", "3/4", "3 1/2", "1", "2", "1", "1", "1/2", "1/2", "1 1/4", "2", "2/3", "1"] [RecipeIngredientParts] ["butter", "granulated sugar", "eggs", "vanilla", "unsweetened applesauce", "all-purpose flour", "baking powder", "cinnamon", "baking soda", "ground ginger", "salt", "nutmeg", "milk", "apples", "icing sugar", "lemon juice"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 3905.0 [FatContent] 93.0 [SaturatedFatContent] 51.6 [CholesterolContent] 839.7 [SodiumContent] 4324.0 [CarbohydrateContent] 695.7 [FiberContent] 23.0 [SugarContent] 308.8 [ProteinContent] 76.2 [RecipeServings] nan [RecipeYield] 1 Cake [RecipeInstructions] Preheat oven to 350 degrees F (325 degrees F if using glass baking pan]. Line 13x9 inch metal cake pan with foil and lightly grease or spray pan. In bowl and using electric mixer, beat butter with sugar. Beat in eggs, one at a time, then vanilla and applesauce. In separate bowl, combine flour, baking powder, cinnamon, baking soda, ginger, salt and nutmeg; stir into egg mixture alternately with Milk. Stir in apples. Pour into prepared pan. Bake for 35 to 40 minutes or until tester inserted in centre comes out clean. Let cool in pan on rack for 15 minutes. Invert pan and turn out cake; remove foil from bottom. Turn right side up on rack and let cool completely. To make Glaze. In small bowl, whisk icing sugar with lemon juice until smooth, then using fork drizzle over cake.
[Name] Velvety Caramels [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-12-17T15:25:00Z [Description] Make and share this Velvety Caramels recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Lunch/Snacks", "Low Protein", "Kid Friendly", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["butter", "brown sugar", "salt", "light corn syrup", "sweetened condensed milk", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 3016.5 [FatContent] 115.7 [SaturatedFatContent] 73.0 [CholesterolContent] 334.9 [SodiumContent] 1265.3 [CarbohydrateContent] 497.7 [FiberContent] 0.0 [SugarContent] 409.8 [ProteinContent] 22.1 [RecipeServings] nan [RecipeYield] 2 pounds [RecipeInstructions] Melt butter in saucepan. Add sugar and salt, stirring until well blended. Stir in syrup. Gradually add milk, stirring constantly. Cook and stir over medium heat until candy reaches firm ball stage (245 degrees], 12 to 15 minutes. Remove from heat; stir in vanilla. Pour into buttered 9x9x2-inch pan. Cool, and cut into Squares.
[Name] Lemon-Walnut Green Beans [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-12-17T15:25:00Z [Description] An easy side dish that is always a hit in my house. I've been told that this is a Southern dish, but my mother claims she used to make this back when she lived in Sweden. Eat and decide. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Kosher", "Free Of...", "Potluck", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["3", "1/2", "1/3", "12", "2/3", "1 1/2", "3", "1 1/2"] [RecipeIngredientParts] ["green beans", "salt", "butter", "margarine", "green onions", "walnuts", "fresh rosemary", "dried rosemary", "fresh lemon juice", "fresh lemon rind"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 129.5 [FatContent] 9.6 [SaturatedFatContent] 3.7 [CholesterolContent] 13.5 [SodiumContent] 142.7 [CarbohydrateContent] 10.6 [FiberContent] 4.8 [SugarContent] 2.2 [ProteinContent] 3.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Sprinkle beans with salt, and arrange in a steamer basket over boiling water. Cover and steam 8 to 12 minutes or until crisp-tender. Plunge beans into cold water to stop the cooking process; drain. Melt butter in a Dutch oven over medium-high heat; add green onions, and saute until tender. Add green beans, walnuts, rosemary, and lemon juice; cook, stirring constantly, until thoroughly heated. Sprinkle with lemon rind. Serve immediately.
[Name] Ez Any Pie Filling Cobbler [AuthorId] 20895 [AuthorName] Rhonda O [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-12-17T15:27:00Z [Description] This recipe came from my eighth grade cooking class. My Mother adjusted it. Great, Rich. Serve warm with ice cream or whipped cream [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/94/4/3HHf7rujQuWfcfqiQeaO_any-fruit-cobbler-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/94/4/B76aJ3L7SzqqqQ8q4aqb_any-fruit-cobbler-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/94/4/QDVLEU48Qwek1QyrsUfv_any-fruit-cobbler-3.jpg"] [RecipeCategory] Dessert [Keywords] ["Fruit", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3"] [RecipeIngredientParts] "margarine" [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 155.5 [FatContent] 6.9 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 234.0 [CarbohydrateContent] 22.3 [FiberContent] 0.3 [SugarContent] 15.6 [ProteinContent] 1.3 [RecipeServings] 9.0 [RecipeYield] 6 desert dishes [RecipeInstructions] Grease an 8 x 8 baking dish with margarine. Place half of cake in dish. Pour in favorite pie filling. Top with remaining cake mix. Pour butter or margarine on top Bake at 350 for 30 minutes.

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