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[Name] Chocolate Balls [AuthorId] 25183 [AuthorName] Marcia VanSteenburgh [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 2001-12-17T15:29:00Z [Description] Make and share this Chocolate Balls recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Christmas", "< 60 Mins", "No Cook"] [RecipeIngredientQuantities] ["1/4", "1", "1", "3", "1", "1/2"] [RecipeIngredientParts] ["margarine", "peanut butter", "confectioners' sugar", "chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 251.2 [FatContent] 15.1 [SaturatedFatContent] 4.3 [CholesterolContent] 0.0 [SodiumContent] 141.8 [CarbohydrateContent] 28.0 [FiberContent] 1.7 [SugarContent] 22.8 [ProteinContent] 5.0 [RecipeServings] nan [RecipeYield] 30 pieces [RecipeInstructions] Mix margarine, peanut butter and 10x sugar until creamy. Fold in Rice Krispies. Refrigerate for at least 6 hours. Roll into 1 inch balls and dip in chocolate. Place on waxed paper to dry.
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[Name] Better Than Snickers Candy Bars [AuthorId] 21034 [AuthorName] The Scone [CookTime] PT1H [PrepTime] PT2H [TotalTime] PT3H [DatePublished] 2001-12-17T15:32:00Z [Description] Make and share this Better Than Snickers Candy Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Weeknight", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "1/2", "1/2", "1/4", "2/3", "1/4", "2 1/2", "1/2", "1/2", "4", "1", "2", "1 1/2", "2"] [RecipeIngredientParts] ["butter", "margarine", "brown sugar", "sugar", "corn syrup", "evaporated milk", "vanilla", "sugar", "corn syrup", "water", "chocolate chips", "marshmallow base", "chunky peanut butter", "chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 234.6 [FatContent] 11.6 [SaturatedFatContent] 5.2 [CholesterolContent] 3.6 [SodiumContent] 57.6 [CarbohydrateContent] 33.9 [FiberContent] 1.9 [SugarContent] 28.3 [ProteinContent] 3.4 [RecipeServings] 48.0 [RecipeYield] nan [RecipeInstructions] Make the caramel first: Melt the butter or margarine in a small saucepan. Add brown sugar, sugar, corn syrup, and evaporated milk (cream or whole milk can be used as a substitute for the evaporated milk]. Cook on medium-high heat until mixture reaches 244 degrees Fahrenheit (this can take a while]. Remove from heat, stir in vanilla, and set aside. Next make the marshmallow base: Put egg whites in a large mixing bowl, and get the electric mixer ready. Make sure the beaters and the mixing bowl are completely dry. Then, in a 2-quart saucepan, combine sugar, corn syrup, and water. Mix well before heating. Cook over medium heat, without stirring, until mixture reaches 250°F. Remove from heat. Quickly begin beating egg whites with mixer until peaks form (about 1 minute or a little longer]. Gradually pour hot mixture in a thin and continuous stream into the egg whites while beating with mixer on high. It should take at least 3 minutes to pour the hot mixture inches. Continue to beat for 1-2 minutes longer. When done, measure 1 cup of the mixture to use in the peanut butter top, and set it aside. Put the 12 oz. of chocolate chips in a glass bowl and cook in microwave for about 2 minutes, stirring every 30 seconds, until chocolate is melted (be careful not to scorch!]. Pour melted chocolate into the large bowl of marshmallow base, and fold carefully until thoroughly combined. Let this mixture sit for ten minutes. Meanwhile, make the peanut butter top: Put the 2 cups reserved marshmallow goo into a small bowl. Add the 1 1/2 cup peanut butter, and fold until thoroughly combined. Next form the candy bars: Line cookie sheets with wax paper or plastic wrap. Return to the chocolate marshmallow mixture, and form it into walnut-sized balls (this should make about 48]. Place each ball onto cookie sheet, leaving several inches between them. Flatten balls into logs that are about 2 1/2\" long, and 1 1/2\" wide. Place cookie sheets in freezer for about ten minutes, then remove. Spread about a teaspoon or two of the reserved caramel mixture on top of each candy bar. Take about 2 teaspoons of the peanut butter marshmallow mixture, form it in your hands to fit the candy bar, and place it on top of the caramel. Return candy bars to the freezer for ten more minutes to allow this to set. The final step: Melt the 2 remaining packages of chocolate chips, using the same method as before. Coat individual candy bars with chocolate by dipping them into the chocolate or by spreading the chocolate on them with a knife (this last method makes the chocolate go farther]. When candy bars are completely covered, return to cookie sheet and freeze for another ten minutes, or until chocolate is firm. Store in air-tight container.
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[Name] Creamy Pecan Candy [AuthorId] 55166 [AuthorName] peppermintkitty [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2001-12-17T15:37:00Z [Description] Make and share this Creamy Pecan Candy recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1", "2", "1", "1", "1", "3 -4"] [RecipeIngredientParts] ["sugar", "baking soda", "butter", "oleo", "buttermilk", "vanilla", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2679.7 [FatContent] 124.7 [SaturatedFatContent] 14.4 [CholesterolContent] 20.2 [SodiumContent] 861.0 [CarbohydrateContent] 405.5 [FiberContent] 15.7 [SugarContent] 339.1 [ProteinContent] 19.1 [RecipeServings] nan [RecipeYield] 2 Large wax paperfulls [RecipeInstructions] Mix all the ingredients except for the pecans in a saucepan and cook over low heat for about 15 minutes or until soft ball stage. Remove from heat and beat for several minutes. Add vanilla and the pecans. Spoon out onto wax paper to cool and dry. Make sure to remove from wax paper within 15 minutes or the candies will be syrupy on the bottom.
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[Name] Fruit Ambrosia [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-12-17T15:41:00Z [Description] Make and share this Fruit Ambrosia recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Kosher", "Free Of...", "Christmas", "Hanukkah", "Thanksgiving", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1 -2", "2", NA, "3 -4", "1/2", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["fresh pineapple", "oranges", "banana", "nectarines", "fresh strawberries", "candied ginger", "coconut", "honey", "cognac", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 125.9 [FatContent] 3.6 [SaturatedFatContent] 3.1 [CholesterolContent] 0.0 [SodiumContent] 3.0 [CarbohydrateContent] 25.1 [FiberContent] 3.0 [SugarContent] 19.8 [ProteinContent] 1.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Peel the fruit, cut it up, and toss very lightly in a bowl, together with the ginger and coconut. Cover and put aside to chill. Mix a dressing of equal parts of honey, brandy or liqueur, and lemon juice. Then, if it is either too sweet or too tart for your taste, add slightly more lemon juice or honey. Just before serving, toss again with the dressing.
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[Name] Jagerita [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-17T15:41:00Z [Description] Make and share this Jagerita recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["15", "15", "15", "15"] [RecipeIngredientParts] ["Cointreau liqueur", "lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1.9 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.1 [CarbohydrateContent] 0.6 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 0.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients into a shaker glass filled with ice. Strain into 2 shot glasses. 1,2,3 skull.
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[Name] Yabbie Kabobs [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2001-12-17T15:44:00Z [Description] I love yabbies and this is a great way to make them go further. Very yummy. This would nearly be the first yabby recipe on Recipezaar, but I am sure that it will not be the last. You can also substitute the yabbies for prawns. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/95/1/15951.jpg" [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Vegetable", "Australian", "Healthy", "Spring", "Summer", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "24", "2", "1", NA, NA] [RecipeIngredientParts] ["red capsicum", "yabbies", "pineapple", "lemon", "herbs", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 104.7 [FatContent] 1.0 [SaturatedFatContent] 0.2 [CholesterolContent] 96.9 [SodiumContent] 51.3 [CarbohydrateContent] 12.1 [FiberContent] 2.9 [SugarContent] 6.0 [ProteinContent] 14.5 [RecipeServings] nan [RecipeYield] 3 Kababs [RecipeInstructions] On a skewer place (see picture] in order; yabbie, pineapple, yabbie, lemon, capsicum, yabbie, pineapple etc. Sprinkle herbs over the kabobs and spray with olive oil. Place under a grill on medium heat for a couple minutes on each side.
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[Name] Little Red Crown [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-17T15:44:00Z [Description] This is not a circus drink but, the name of this cocktail. Some of my friends like it but, not one of my favourites. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["15", "15"] [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 34.8 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Place ingredients into a shaker cup filled with ice. Stir but, do not shake. Strain into a shot glass. Shoot.
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[Name] Polish Cheesecake [AuthorId] 23329 [AuthorName] lizzie [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2001-12-17T15:58:00Z [Description] Recipe came from the late Ed Lech, a fine baker and a gentle man. It is very easy to make and is very delicious. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Cheese", "Polish", "European", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "3", "1", "3", "2/3", "1/2", "1", "3", "1"] [RecipeIngredientParts] ["butter", "cream cheese", "eggs", "sugar", "sour cream", "sugar", "vanilla"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 594.9 [FatContent] 46.8 [SaturatedFatContent] 28.6 [CholesterolContent] 227.7 [SodiumContent] 313.0 [CarbohydrateContent] 34.1 [FiberContent] 0.0 [SugarContent] 29.1 [ProteinContent] 11.3 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Beat cheese, eggs, 2/3 cup sugar, and almond extract together until smooth, thick and lemon colored. Blend zwieback crumbs with butter thoroughly and press into bottom of 9\" spring form pan. Pour filling into pan and bake in 350 degree oven for 25 minutes or until firm in center. Remove from oven and cool 20 minutes. Beat sour cream with 3 tablespoons sugar and vanilla. Spread on top of cheese cake and bake 10 minute. longer at 450 degrees. Smacznego!
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[Name] Whistle Stop [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-17T17:38:00Z [Description] I don't know why this drink is called this but, it is. I like it because it has JD's in it but, that is just up to personal taste. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["15", "15"] [RecipeIngredientParts] "Grand Marnier" [AggregatedRating] nan [ReviewCount] nan [Calories] 34.8 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Layer the ingredients in the order given into a shot glass. Admire your great work. Skull.
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[Name] Hummingbird Cake [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-12-17T17:38:00Z [Description] Make and share this Hummingbird Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "2", "1", "1", "1", "3", "1", "1", "1 1/2", "1", "1", "1", "1", "1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking soda", "salt", "cinnamon", "eggs", "banana", "vanilla", "pineapple in syrup", "pecans", "coconut", "cream cheese", "margarine", "powdered sugar", "vanilla", "pecans"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 9905.4 [FatContent] 525.4 [SaturatedFatContent] 109.5 [CholesterolContent] 884.0 [SodiumContent] 5546.4 [CarbohydrateContent] 1252.3 [FiberContent] 32.8 [SugarContent] 911.2 [ProteinContent] 93.3 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Cake--------------------. Combine flour, sugar, salt, and cinnamon. Add eggs and oil, stirring until flour mixture is moistened (Do not beat]. Stir in vanilla, pineapple, pecans, and bananas. Bake in 3 greased and floured 9 inch cake pans at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans completely. Frosting------------------. Combine cream cheese and margarine, beating until smooth. Add powdered sugar and vanilla. Beat until light and fluffy. Spread between layers and on top of and sides of cake. Sprinkle pecans on top.
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[Name] Eggplant (Aubergine) Milanese (Snitchel) [AuthorId] 13551 [AuthorName] rick2978 [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2001-12-17T17:38:00Z [Description] Make and share this Eggplant (Aubergine) Milanese (Snitchel) recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["5", NA, NA, "2", "1 -2", "1", NA, "1", "1", NA, NA] [RecipeIngredientParts] ["eggplants", "water", "vinegar", "eggs", "garlic clove", "parsley", "salt", "pepper", "milk"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 240.4 [FatContent] 5.9 [SaturatedFatContent] 2.4 [CholesterolContent] 101.5 [SodiumContent] 79.4 [CarbohydrateContent] 42.3 [FiberContent] 23.3 [SugarContent] 16.2 [ProteinContent] 12.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash eggplants and cut along in strips of 1cm (10mm], boil them in a mixture of half water and vinegar for about 2 to 3 minutes (you might have to do it in batches, depends on the size of the pot], remove and place them on a tea towel or paper towel, let drain and cool. In the mean time, beat the eggs adding the garlic, parsley, salt, pepper and milk. In a tray spread the bread crumbs. Dip the cooled eggplants in the egg mixture and then pass over the bread crumbs, repeat the process until you finish the lot of the eggplants. In a frying pan add oil and heat (medium heat] and fry the crumbed eggplants, remove as soon they get a golden colour, place them on paper towel to drain. Can be served with salad and mushed potatoes. •Another option: Once fried, put some mozzarella cheese on top and place in medium heat oven until cheese melts. Always serve hot.
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[Name] Skid Mark [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-17T17:39:00Z [Description] You have to love skid mark for the name of a drink but, it will kind of make sense once you pour it for yourself. A must try. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["10", "10", "15"] [RecipeIngredientParts] ["Kahlua", "Baileys Irish Cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 149.1 [FatContent] 1.7 [SaturatedFatContent] 1.0 [CholesterolContent] 6.1 [SodiumContent] 17.9 [CarbohydrateContent] 12.4 [FiberContent] 0.0 [SugarContent] 5.8 [ProteinContent] 1.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Layer all the ingredients in the order presented. Admire your fantastic (or not so fantastic] pouring abilities. Drink.
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[Name] Santa's Whiskers [AuthorId] 14188 [AuthorName] Ann Stone [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2001-12-17T17:39:00Z [Description] These colorful cookies have a light taste - for those who want a cookie not-so-rich! And they look pretty too--the chopped cherries add red and green and the coconut is slightly toasted after baking. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/95/8/picrWvZkl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/95/8/pic2Vx4JP.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Christmas", "< 30 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "2 1/2", "1/4", "1/2", "3/4"] [RecipeIngredientParts] ["butter", "sugar", "milk", "vanilla", "flour", "flaked coconut"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 176.2 [FatContent] 10.0 [SaturatedFatContent] 5.7 [CholesterolContent] 20.4 [SodiumContent] 80.0 [CarbohydrateContent] 20.1 [FiberContent] 0.7 [SugarContent] 9.5 [ProteinContent] 2.0 [RecipeServings] 24.0 [RecipeYield] 4 dozen [RecipeInstructions] Beat butter and sugar. Add milk and vanilla. Gradually stir in flour, mixing well. Stir in nuts. Form into 2 logs, approx 1 1/2 inches in diameter. Roll in coconut until each log is well coated. Wrap in plastic wrap or waxed paper. Chill an hour or longer. Cut 1/4-inch slices and bake at 375°F for 12 minutes.
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[Name] Hearty Chicken Pot Pie [AuthorId] 23866 [AuthorName] Belinda McManaway [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-12-17T17:39:00Z [Description] Make and share this Hearty Chicken Pot Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Savory Pies [Keywords] ["One Dish Meal", "Chicken", "Poultry", "Vegetable", "Meat", "Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/4", "1/4", "4", "2", "1"] [RecipeIngredientParts] ["milk", "pepper", "dried thyme", "chicken"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 303.6 [FatContent] 12.7 [SaturatedFatContent] 4.5 [CholesterolContent] 13.5 [SodiumContent] 1227.9 [CarbohydrateContent] 40.0 [FiberContent] 1.1 [SugarContent] 6.6 [ProteinContent] 7.5 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Mix soup, milk, pepper, thyme, veggies, and chicken in a 3-quart shallow baking dish. Bake at 400 for 15 minutes. Stir. Arrange biscuits over chicken mixture, bake 15 more minutes or until biscuits are golden.
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[Name] Seven Layer Breakfast [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-12-17T17:39:00Z [Description] I love this breakfast even for dinner. Leave out the eggs if you want them fried and top it all off with them after the rest is cooked and before serving. Make ahead the night before, cover and place in the fridge to save some time. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "Pork", "Cheese", "Vegetable", "Meat", "Tex Mex", "Southwestern U.S.", "< 60 Mins", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["6", "1/2", "1/2", "1", "2", "2", NA, NA] [RecipeIngredientParts] ["eggs", "bacon", "breakfast sausage", "cooked ham", "hash browns", "green chili peppers", "cheddar cheese", "sour cream"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 445.7 [FatContent] 32.5 [SaturatedFatContent] 9.7 [CholesterolContent] 217.6 [SodiumContent] 647.5 [CarbohydrateContent] 17.7 [FiberContent] 1.8 [SugarContent] 2.8 [ProteinContent] 20.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Layer in a 9 x 13 baking dish: Hashbrowns, eggs, bacon, sausage, and ham. Pour green chili over all. sprinkle with cheese. bake in 350 degree oven until cheese is melted. Serve with toast and sour cream.
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[Name] Shot in the Grass [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-17T17:39:00Z [Description] Take a shot in the grass and try this drink. Looks very nice and can be presented to visitors, maybe at Christmas. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/96/1/picBPYgRw.jpg" [RecipeCategory] Beverages [Keywords] ["Christmas", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["30", "5"] [RecipeIngredientParts] "Baileys Irish Cream" [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 103.2 [FatContent] 5.0 [SaturatedFatContent] 3.0 [CholesterolContent] 18.3 [SodiumContent] 29.0 [CarbohydrateContent] 6.6 [FiberContent] 0.0 [SugarContent] 6.2 [ProteinContent] 0.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Layer the ingredients. Admire. Skull.
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[Name] The Windsurfer [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-17T17:41:00Z [Description] Make and share this The Windsurfer recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["10", "10", "10"] [RecipeIngredientParts] ["Kahlua", "Cointreau liqueur"] [AggregatedRating] nan [ReviewCount] nan [Calories] 35.7 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.9 [CarbohydrateContent] 3.7 [FiberContent] 0.0 [SugarContent] 3.7 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Layer ingredients in the order listed in a shot glass. Admire your great pouring skills. Shoot.
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[Name] Persimmon Pudding [AuthorId] 20895 [AuthorName] Rhonda O [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-12-17T17:44:00Z [Description] I never liked persimmon pudding until I tried this. This was my father-in-law's recipe. He was a good cook! Enjoy! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/96/3/uRYK4JSHT0uvxjwwpoEv_IMG20190516121206.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/15963/CAWeJ9FDSQKyJOlRT9PS_20171222_141258.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/96/3/shR4bwacTi4q7YaYqM6J_3BD395C2-65F8-440F-888D-C5B7E59A0D2A.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/96/3/5iOgaEw1RhSEeNBRKtfp_20171228_101418.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/15963/wQN1b7RN2znrhOr6P16A_persimmon%20pudding.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/15963/LPOWYs3CRCerW8DjjOJf_Persimmon%20pudding.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/96/3/pictnO6cn.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/15963/R5FFZCqkRQ6DFup5yEvi_IMG_20201125_191325461.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/96/3/j7pzOERLSISEsoWpZs3W_15579654099315132750168585572317.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/96/3/EDvrqetvRIWVwC4eVWF4_IMG20190516121255.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/96/3/picoME2bZ.jpg"] [RecipeCategory] Fruit [Keywords] ["Christmas", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3/4", "3", "1", "1", "1/2", "1", "1/4", "1/2"] [RecipeIngredientParts] ["sugar", "eggs", "flour", "baking powder", "nutmeg", "milk", "butter", "margarine", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 26.0 [Calories] 248.0 [FatContent] 13.0 [SaturatedFatContent] 7.7 [CholesterolContent] 92.9 [SodiumContent] 167.8 [CarbohydrateContent] 28.9 [FiberContent] 0.5 [SugarContent] 16.8 [ProteinContent] 4.5 [RecipeServings] 9.0 [RecipeYield] 9 squares [RecipeInstructions] Combine persimmon pulp with sugar. Beat in eggs. Mix in milk, then butter. Sift or stir flour with baking powder, cinnamon, nutmeg. Mix with persimmon mixture. Pour batter into a well greased 9-inch square cake pan. Bake in a 315-325°F oven for approx 60 minutes or until knife comes out clean.
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[Name] Graham Cracker and Candy Christmas House [AuthorId] 17721 [AuthorName] jean1 [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 2001-12-17T17:44:00Z [Description] Christmas candy and cracker house. It is fun to make with your kids, it is easy and a nice xmas project you can do each year. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "Kid Friendly", "Christmas", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA] [RecipeIngredientParts] ["graham cracker", "marshmallows"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] 1 house [RecipeInstructions] Place box upside down, cut door and window out. Put icing on cracker and place on box, covering sides, back, and front. Top with marshmallows for snow, and candy--you chose.
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[Name] Lentil Soup [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-12-18T10:11:00Z [Description] Make and share this Lentil Soup recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/96/5/pic7vS4DR.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Grains", "Lentil", "Beans", "Meat", "Low Cholesterol", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "2", "1", "1", "1", "1", "1/2", "3/4"] [RecipeIngredientParts] ["Italian sausage", "onion", "green pepper", "carrot", "chicken broth", "diced tomatoes", "water", "garlic", "salt", "pepper", "dry lentils"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 281.5 [FatContent] 12.0 [SaturatedFatContent] 4.1 [CholesterolContent] 21.6 [SodiumContent] 1513.6 [CarbohydrateContent] 24.2 [FiberContent] 9.3 [SugarContent] 5.3 [ProteinContent] 18.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Brown sausage; drain off fat. In a soup pot add sausage and next nine ingredients; bring to a boil. Add lentils cover and simmer until lentils are tender.
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[Name] Snowballs Cookies [AuthorId] 154044 [AuthorName] UnknownChef86 [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2001-12-18T10:11:00Z [Description] My mom has made these since I was little. She had lost the recipe and I desperately searched until we found it. These are really yummy, we make them for Christmas. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Scandinavian", "European", "Kid Friendly", "Christmas", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["3 3/4", "3/4", "1 1/2", "3/4", "1", "2 1/4", "1 1/2"] [RecipeIngredientParts] ["flour", "cinnamon", "butter", "margarine", "vanilla", "ground walnuts", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 280.0 [FatContent] 16.6 [SaturatedFatContent] 7.8 [CholesterolContent] 30.5 [SodiumContent] 82.6 [CarbohydrateContent] 30.9 [FiberContent] 1.1 [SugarContent] 10.2 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Beat margarine, corn syrup and vanilla in large bowl until well blended. Add flour and cinnamon and nuts. Cover and chill until easy to handle, about 3 hours. Heat oven to 350°. Shape dough into 1-inch balls. Bake until light brown for 15-18 minutes. Cool on wire racks. Roll in powdered sugar.
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[Name] Salted Nut Roll [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] nan [PrepTime] PT45M [TotalTime] PT45M [DatePublished] 2001-12-18T10:11:00Z [Description] Make and share this Salted Nut Roll 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/15/96/7/pic3iYLdd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/96/7/pic9u0JKH.jpg"] [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1", "2", "1/2", "3", "48", "2"] [RecipeIngredientParts] ["butter", "margarine", "marshmallows", "powdered sugar", "vanilla", "salted peanuts", "water"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 3907.4 [FatContent] 196.6 [SaturatedFatContent] 34.4 [CholesterolContent] 37.1 [SodiumContent] 3529.6 [CarbohydrateContent] 495.6 [FiberContent] 27.4 [SugarContent] 372.9 [ProteinContent] 94.4 [RecipeServings] nan [RecipeYield] 2 candy rolls [RecipeInstructions] Melt half the butter. Add marshmallows, stirring until melted. Add vanilla. Mix with powdered sugar to make a smooth, workable dough. Add 1/2 cup peanuts. Shape into 2 rolls. Place 1/2 of remaining peanuts on a sheet of plastic wrap, a little longer than a roll. Melt 1/2 the caramels with 1 T. of water and 1 T. of butter. Pour over the peanuts. Place one roll on the caramel and bring up the sides of the plastic wrap to cover the roll with the caramel and peanuts. Press the nuts firmly into the caramel. Repeat the process to cover the other roll. Refrigerate, and slice when ready to serve.
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[Name] Peanut Butter Blossoms [AuthorId] 23866 [AuthorName] Belinda McManaway [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-12-18T10:11:00Z [Description] Make and share this Peanut Butter Blossoms 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/15/96/8/pic1dddbs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/96/8/3KkOwAfNR5O3E0sFgn7B_15128448624701071657447.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/96/8/01482007064.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/15968/raJufvh5SKOpgMDeEVjp_IMG_2668.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/96/8/h4OjIROrQ3WxEeXPYDwG_1512844737276322491164.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/96/8/bEfVp30QQP6s5ZNjSOYl_20141211_192820.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/96/8/picF22WKW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/96/8/q2p3uKQgS6iFhOupGAJd_20191224_105048.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/96/8/N97b1PARgOBROSaiL4qr_securedownload%20(3].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/96/8/picmCzWoL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/96/8/piccfSMnk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/96/8/picF4sQTX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/96/8/picBt5FaU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/96/8/picMFAiuX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/96/8/picYSFZE2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/96/8/picVRUy0A.jpg"] [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "Kid Friendly", "Christmas", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1 3/4", "1", "1/2", "1/2", "1/2", "1", "1/2", "1/2", "1", "2", NA, "48"] [RecipeIngredientParts] ["flour", "baking soda", "salt", "sugar", "brown sugar", "vanilla", "shortening", "peanut butter", "egg", "milk", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 64.0 [Calories] 94.6 [FatContent] 5.0 [SaturatedFatContent] 1.7 [CholesterolContent] 5.0 [SodiumContent] 68.9 [CarbohydrateContent] 11.1 [FiberContent] 0.4 [SugarContent] 6.9 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 48 cookies [RecipeInstructions] Combine shortening, sugars, egg, vanilla and peanut butter. Add dry ingredients and milk. Shape dough into small balls, then roll in sugar. Place on an ungreased cookie sheet. Bake 10 minutes at 350. Place a kiss in middle of each cookie pressing until the edges crack.
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[Name] No-Bake Sugar Plums [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-12-18T10:11:00Z [Description] My kids love to make these cookies, and they make wonderful gifts! A great cookie for vegans or people who are lactose-intolerant. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/96/9/piclOTUWs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/96/9/picwyKFad.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/96/9/picuzD7L6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/96/9/picmUXw5E.jpg"] [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "Fruit", "Nuts", "Vegan", "Kid Friendly", "Kosher", "Free Of...", "Christmas", "Hanukkah", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/2", "1/4", "1/4", "3", "1/4", "1/4"] [RecipeIngredientParts] ["dried figs", "dates", "pecans", "golden raisin", "flaked coconut", "granulated sugar"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 28.6 [FatContent] 1.3 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 2.1 [CarbohydrateContent] 4.5 [FiberContent] 0.5 [SugarContent] 3.7 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] ["In a food processor or by hand, finely chop apricots, pecans, figs or dates, raisins and coconut.", "Add liqueur or orange juice and almond flavoring.", "Stir until well blended.", "Roll into 36 balls, about 1-inch, by placing a small amount of the mixture between the palms of your hands.", "Roll each ball in granulated sugar.", "Layer in an airtight container, placing waxed paper or plastic wrap between each layer to prevent sticking.", "Store in the refrigerator until ready to serve.", "Serve on a glass plate lined with a paper doily." ]
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[Name] Baillio’s Quick and Moist Pound Cake [AuthorId] 12393 [AuthorName] Patti Grace [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-12-18T10:11:00Z [Description] This recipe came from my grandmother. It is real simple and very good. Everyone that has tried it has walked away with the recipe. I always keep a box of cake mix and frosting on hand and in no time I have a nice dessert to serve. I have used other flavor cake mixes and they work just as well. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "4", "1"] [RecipeIngredientParts] ["water", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 460.1 [FatContent] 25.1 [SaturatedFatContent] 5.8 [CholesterolContent] 71.4 [SodiumContent] 385.7 [CarbohydrateContent] 54.5 [FiberContent] 1.4 [SugarContent] 34.5 [ProteinContent] 4.6 [RecipeServings] 12.0 [RecipeYield] 1 Cake [RecipeInstructions] Mix all ingredients together, including the frosting. Bake at 325° for 1 hour.
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[Name] Pea Salad [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-12-18T10:11:00Z [Description] Make and share this Pea Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "Potluck", "< 30 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["10", "1", "1", "1/4", "1", "1/2", "1"] [RecipeIngredientParts] ["frozen baby peas", "cauliflower", "celery", "green onion", "cashews", "sour cream"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 418.2 [FatContent] 35.6 [SaturatedFatContent] 7.8 [CholesterolContent] 19.3 [SodiumContent] 560.8 [CarbohydrateContent] 19.1 [FiberContent] 4.2 [SugarContent] 6.4 [ProteinContent] 7.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix all together. Chill two hours before serving.
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[Name] Orange Agent [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-18T10:11:00Z [Description] Make and share this Orange Agent recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["30", "30"] [RecipeIngredientParts] "Baileys Irish Cream" [AggregatedRating] nan [ReviewCount] nan [Calories] 186.4 [FatContent] 5.0 [SaturatedFatContent] 3.0 [CholesterolContent] 18.3 [SodiumContent] 29.3 [CarbohydrateContent] 6.6 [FiberContent] 0.0 [SugarContent] 6.2 [ProteinContent] 0.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Poor both into a lowball glass with ice. Serve. Drink.
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[Name] Marshmallow Puffs [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT3M [PrepTime] PT5M [TotalTime] PT8M [DatePublished] 2001-12-18T10:11:00Z [Description] The last time I made this (for my daughter's ambulance volunteer party) it was gone in less than 2 minutes! [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Lunch/Snacks", "Fruit", "Nuts", "Kid Friendly", "Kosher", "Free Of...", "Microwave", "< 15 Mins", "Refrigerator", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["36", "1 1/2", "1/2", "2"] [RecipeIngredientParts] ["marshmallows", "chunky peanut butter", "butter", "margarine"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 945.1 [FatContent] 49.4 [SaturatedFatContent] 20.0 [CholesterolContent] 6.7 [SodiumContent] 303.4 [CarbohydrateContent] 130.6 [FiberContent] 8.5 [SugarContent] 97.8 [ProteinContent] 15.4 [RecipeServings] nan [RecipeYield] 3 dozen [RecipeInstructions] Line a 9-in. square pan with foil and butter the foil. Arrange marshmallows in pan. In a double boiler or microwave-safe bowl, melt chocolate chips, peanut butter, and butter to create the sauce. Pour sauce over the marshmallows. Chill completely. Separate between marshmallows.
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[Name] Afterburner [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-18T10:12:00Z [Description] This is the drink that you give to someone that thinks that they can drink anything or that they can drink anyone under the table. Warning, it's not smart to try this drink yourself. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/97/4/picDfpTQY.jpg" [RecipeCategory] Beverages [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["15", "15"] [RecipeIngredientParts] ["vodka", "Tabasco sauce"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 34.5 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 90.7 [CarbohydrateContent] 0.1 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 0.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Pour both into a shot. Give to someone else to drink. Watch them suffer.
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[Name] Southwestern Cashews [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-12-18T10:12:00Z [Description] Serve these spicy nuts at your holiday cocktail party. Thanks to Nick of emazing for sharing this with us. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "3", "1/2", "2", "1", "1"] [RecipeIngredientParts] ["cashews", "butter", "cayenne pepper", "kosher salt", "cumin"] [AggregatedRating] nan [ReviewCount] nan [Calories] 865.4 [FatContent] 72.3 [SaturatedFatContent] 18.0 [CholesterolContent] 22.9 [SodiumContent] 2116.6 [CarbohydrateContent] 45.1 [FiberContent] 4.2 [SugarContent] 6.9 [ProteinContent] 21.2 [RecipeServings] nan [RecipeYield] 4 CUPS [RecipeInstructions] Melt the butter in a heavy skillet. Add the nuts and cook,stirring frequently, until lightly browned. Drain. Toss with the spices. Allow to cool before serving.
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[Name] Humming Bird Cake and Frosting [AuthorId] 26560 [AuthorName] SuziAnne [CookTime] PT28M [PrepTime] PT30M [TotalTime] PT58M [DatePublished] 2001-12-18T10:12:00Z [Description] Make and share this Humming Bird Cake and Frosting recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["3", "2", "3", "8", "1/2", "1", "3/4", "1", "1 1/2", "1/2", "1", "1 3/4"] [RecipeIngredientParts] ["flour", "sugar", "eggs", "crushed pineapple", "salt", "ground cinnamon", "baking soda", "vanilla", "pecans", "pecans", "bananas"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 379.8 [FatContent] 18.7 [SaturatedFatContent] 2.3 [CholesterolContent] 34.9 [SodiumContent] 163.7 [CarbohydrateContent] 50.5 [FiberContent] 2.2 [SugarContent] 29.6 [ProteinContent] 4.6 [RecipeServings] 16.0 [RecipeYield] 16 slices [RecipeInstructions] Combine flour, soda, salt, sugar and cinnamon. Add eggs and oil. Stir until dry ingredients are moistened. DO NOT BEAT. Stir in vanilla, pineapple, 1 cup pecans, and bananas. Pour batter into 3 greased and floured 9-inch round pans. Bake at 350°F for 23-28 minutes. Cool in pans for 10 minutes. Remove from pans and let cool completely on wire rack. Frost with Humming Bird Cake Frosting (recipe #15993].
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[Name] Abbot's Dream [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT8M [TotalTime] PT8M [DatePublished] 2001-12-18T10:12:00Z [Description] Make and share this Abbot's Dream recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["60", "30", "1/2", "30"] [RecipeIngredientParts] ["Baileys Irish Cream", "banana"] [AggregatedRating] nan [ReviewCount] nan [Calories] 348.2 [FatContent] 19.6 [SaturatedFatContent] 12.1 [CholesterolContent] 70.6 [SodiumContent] 69.0 [CarbohydrateContent] 27.6 [FiberContent] 1.5 [SugarContent] 19.7 [ProteinContent] 3.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients in a blender filled with ice. Pour into a highball glass. Drink.
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[Name] B-52 [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-18T10:12:00Z [Description] This is a very famous cocktail. I love this one. I don't get to drink it very regularly which is a bugger but, you get that sometimes. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["30", "30", "30"] [RecipeIngredientParts] ["Kahlua", "Baileys Irish Cream", "Grand Marnier"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 210.3 [FatContent] 5.1 [SaturatedFatContent] 3.1 [CholesterolContent] 18.3 [SodiumContent] 31.8 [CarbohydrateContent] 17.8 [FiberContent] 0.0 [SugarContent] 17.4 [ProteinContent] 0.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Place ice in the bottom of a lowball glass. Try to layer the ingredients in the order above. If you get it right congratulate yourself. Now enjoy yourself and drink.
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[Name] Swedish Rye Bread [AuthorId] 41809 [AuthorName] Laudee [CookTime] PT40M [PrepTime] PT4H [TotalTime] PT4H40M [DatePublished] 2001-12-18T10:12:00Z [Description] This is a sweeter version of swedish rye bread. We usually have it at our house with the "swedish egg gravy" recipe. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Swedish", "Scandinavian", "European", "Vegan", "Low Cholesterol", "Healthy", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["1/2", "2", "1", "2", "1", "1/2", "1/2", "3", "2", "5 -6"] [RecipeIngredientParts] ["water", "granulated sugar", "water", "salt", "molasses", "brown sugar", "bread flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2148.8 [FatContent] 24.5 [SaturatedFatContent] 6.6 [CholesterolContent] 0.0 [SodiumContent] 3559.6 [CarbohydrateContent] 438.8 [FiberContent] 24.8 [SugarContent] 103.7 [ProteinContent] 44.5 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] Dissolve yeast in 1/2 cup warm water and add 1 tsp sugar set aside. In a large bowl comgine remaining water, sugar, molasses, salt, shortening, rye flour& 1 cup white flour, mix well and add yeast mixture. Gradually mix, then knead in remaining flour to form soft dough. Place in greased bowl and let rise until double. Divide into two loaves, put in greased pans and let rise again. Bake at 350 40-50 minutes. Baste with melted butter when done.
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[Name] Spice Cake [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2001-12-18T10:12:00Z [Description] You can frost this cake with a white icing or simply serve it as is. Many thanks to Nick of emazing for sharing this recipe !! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/98/0/picKV2qlk.jpg" [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1 3/4", "1/4", "1", "1/2", "1", "1", "1", "1", "1 1/4", "1/2"] [RecipeIngredientParts] ["egg", "sugar", "flour", "salt", "baking soda", "water", "cinnamon", "nutmeg", "allspice", "cloves", "walnuts"] [AggregatedRating] 4.5 [ReviewCount] 19.0 [Calories] 377.6 [FatContent] 19.5 [SaturatedFatContent] 2.5 [CholesterolContent] 23.2 [SodiumContent] 241.0 [CarbohydrateContent] 47.7 [FiberContent] 1.6 [SugarContent] 25.3 [ProteinContent] 4.8 [RecipeServings] 8.0 [RecipeYield] 1 cake [RecipeInstructions] Pre-heat the oven to 375. Add all of the ingredients to a large bowl and mix well. Pour into a buttered 9x12 pan. Bake for 25-30 minutes (or until firm in the middle]. Cool on a rack before cutting.
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[Name] Sweet Fire Jalapenos [AuthorId] 21969 [AuthorName] johnnie terry [CookTime] nan [PrepTime] PT24H [TotalTime] PT24H [DatePublished] 2001-12-18T10:12:00Z [Description] This is a great appetizer or compliment to a meal. We find it so much better than the jars we purchase which cost anywhere from $5 to $8 for an eight ounce jar. You will be amazed! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/98/2/pic0yhrA1.jpg" [RecipeCategory] Sauces [Keywords] ["Lunch/Snacks", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Spicy", "Christmas", "Weeknight", "For Large Groups", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2"] [RecipeIngredientParts] "sugar" [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 82.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.2 [CarbohydrateContent] 21.1 [FiberContent] 0.5 [SugarContent] 20.6 [ProteinContent] 0.2 [RecipeServings] 20.0 [RecipeYield] 1 quart [RecipeInstructions] Drain and thoroughly rinse jalapenos in cold water. (I cover them with water in a pan and drain in a collandar several times] Place jalapenos in a glass container and cover with sugar. Refrigerate overnite or until sugar turns to syrup. Serve with cream cheese and crackers or with roasted turkey or chicken. These are soooo expensive when purchased but so easy to make and Yummy!
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[Name] Perfect Peppermint Patties [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT3M [PrepTime] PT50M [TotalTime] PT53M [DatePublished] 2001-12-18T10:12:00Z [Description] These are wonderful to serve at the very end of an elegant dinner, or just for noshing when you are in the mood for a breath of fresh air! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/98/3/15983.jpg" [RecipeCategory] Candy [Keywords] ["Dessert", "Lunch/Snacks", "Low Protein", "Kosher", "Free Of...", "Christmas", "Hanukkah", "Thanksgiving", "< 60 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "3", "2 -3", "1/2", "1/4", "2", "2"] [RecipeIngredientParts] ["confectioners' sugar", "butter", "margarine", "vanilla extract", "evaporated milk", "shortening"] [AggregatedRating] 5.0 [ReviewCount] 28.0 [Calories] 1065.4 [FatContent] 45.8 [SaturatedFatContent] 26.6 [CholesterolContent] 9.7 [SodiumContent] 50.4 [CarbohydrateContent] 179.2 [FiberContent] 8.0 [SugarContent] 163.3 [ProteinContent] 6.6 [RecipeServings] nan [RecipeYield] 5 dozen [RecipeInstructions] In a bowl, combine first four ingredients. Add milk and mix well. Roll into 1-inch balls and place on a waxed paper-lined cookie sheet. Chill for 20 minutes. Flatten with a glass to 1/4\". Chill for 30 minutes. In a double boiler or microwave-safe bowl, melt chocolate chips and shortening. Dip patties and place on waxed paper to harden.
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[Name] Egg Gravy - Swedish [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-12-18T10:12:00Z [Description] Adopted recipe! I found this to be really yummy. It helps if you make it the consistency of "white sauce" and serve it warm. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Swedish", "Scandinavian", "European", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/3", "1/4", "6", "2", "4", "2"] [RecipeIngredientParts] ["flour", "butter", "margarine", "salt", "sugar", "eggs", "milk"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 1262.3 [FatContent] 84.2 [SaturatedFatContent] 46.5 [CholesterolContent] 1036.3 [SodiumContent] 1777.0 [CarbohydrateContent] 81.2 [FiberContent] 1.1 [SugarContent] 26.9 [ProteinContent] 46.0 [RecipeServings] nan [RecipeYield] 1 medium saucepan full [RecipeInstructions] Melt butter in saucepan over low heat. Pour in sugar, and stir. Add about half of the flour and 4 eggs, stir it together. Pour in 2 cups of milk. Stirring constantly add salt and remainder of flour slowly. Stir until it comes to consistency like pudding or as thick as you would like. Remove from heat. Most serve this gravy over the top of\"swedish rye bread\" with bacon on the side for breakfast.
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[Name] Old Fashioned Milk Pie [AuthorId] 26524 [AuthorName] Diana [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2001-12-18T10:12:00Z [Description] My son-in-law has been trying to replicate (for years) a childhood favorite his mother made -- milk pie! We all laughed and teased him until I found this delicious version which I'm sure is destined to become a family tradition. [Images] "https://img.sndimg.com/food/image/upload/v1/img/feed/15985/S2yBlvBDTGCqrGfie2fF_WIN_20200127_21_26_51_Pro.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/3", "2/3", "3 1/2", "1", "1/2", NA, NA] [RecipeIngredientParts] ["brown sugar", "white sugar", "flour", "salt", "milk", "nutmeg", "cinnamon"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 254.5 [FatContent] 10.4 [SaturatedFatContent] 3.7 [CholesterolContent] 9.9 [SodiumContent] 145.9 [CarbohydrateContent] 39.0 [FiberContent] 0.9 [SugarContent] 25.5 [ProteinContent] 2.1 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] Mix sugar, flour and salt in pie shell with your finger. Add the cream. Finish filling crust with milk. Sprinkle with nutmeg (or cinnamon]. Bake at 400°F for 15 minutes, then 350°F for 40 minutes.
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[Name] Taco Casserole Surprise [AuthorId] 26423 [AuthorName] Shannon [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-12-18T10:12:00Z [Description] This recipe is my own creation. It works great with the pre-packaged taco kits. If you like the crust a little softer, add more taco sauce and bake for a few more minutes. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Meat", "Tex Mex", "Southwestern U.S.", "Mexican", "Kid Friendly", "Potluck", "Spicy", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["12", "1", "1", "1", "1", "1", "2", "2/3"] [RecipeIngredientParts] ["ground beef", "onion", "diced tomatoes", "cheddar cheese", "water"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 696.5 [FatContent] 44.9 [SaturatedFatContent] 19.9 [CholesterolContent] 136.4 [SodiumContent] 796.8 [CarbohydrateContent] 34.9 [FiberContent] 4.8 [SugarContent] 5.5 [ProteinContent] 39.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown the ground beef with the onion and drain. Add the taco seasoning and the water. Simmer until water is cooked away. Preheat oven to 375 degrees. Spray 13x9 inch casserole dish with nonstick cooking spray. Crunch taco shells into pan. This will be the crust. Spread beef and onion over taco shells evenly. Add tomatoes evenly over beef. Add about 1/2 of the jar of taco sauce. Spread over tomatoes. Cover with cheese. Bake for approx. 10 minutes or until cheese is melted and bubbly. Let stand for 5 minutes before serving.
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[Name] Baby Spinach with Garlic,Cream and Coriander [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-12-18T10:12:00Z [Description] Make and share this Baby Spinach with Garlic,Cream and Coriander recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "2 -3", "2", "1", "4", NA, NA] [RecipeIngredientParts] ["garlic", "butter", "ground coriander", "salt", "black pepper"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 175.1 [FatContent] 16.7 [SaturatedFatContent] 10.3 [CholesterolContent] 47.1 [SodiumContent] 176.8 [CarbohydrateContent] 5.3 [FiberContent] 2.7 [SugarContent] 0.5 [ProteinContent] 3.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash spinach thoroughly and remove stalks. Crush the garlic. Melt the butter in a large saucepan, add spinach and stir over moderate heat for about 5 minutes until the spinach wilts and has released its liquid. Turn stove onto high and add the garlic and coriander. Stir until all the liquid has evaporated, then add cream and salt and pepper to taste.
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[Name] Mexican Spirals [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT2H15M [PrepTime] PT10M [TotalTime] PT2H25M [DatePublished] 2001-12-18T10:14:00Z [Description] Thought these sounded good, similar to a beef spiral I posted,except these are baked. (from the local newpaper) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/98/8/picI7LTaJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/98/8/pic9lal1P.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Cheese", "Meat", "Mexican", "Kid Friendly", "Winter", "Spicy", "Christmas", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8", "1", "1/4", "1/4", "2", "2", "3", NA, NA, NA] [RecipeIngredientParts] ["cream cheese", "monterey jack cheese", "fresh coriander", "dried coriander", "ground cumin", "flour tortillas", "salsa", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 40.0 [Calories] 422.2 [FatContent] 27.8 [SaturatedFatContent] 14.4 [CholesterolContent] 91.3 [SodiumContent] 558.0 [CarbohydrateContent] 24.1 [FiberContent] 1.5 [SugarContent] 2.5 [ProteinContent] 18.9 [RecipeServings] nan [RecipeYield] 5 dozen spirals [RecipeInstructions] ["In a large bowl, combine cream cheese, chicken, monterey jack, coriander, jalapeno peppers, and cumin.", "Spread mixture evenly over tortillas.", "Roll up each tortilla tightly around chicken mixture.", "Wrap tightly in plastic wrap and refrigerate for at least 2 hours.", "Just before serving, cut each tortilla roll into 1/2 inch slices.", "Arrange on greased baking sheet, brush with oil, bake in 350 degree oven for 12 to 15 minutes or until lightly browned.", "Serve hot with salsa and sour cream." ]
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[Name] Festive Appetizer Spread [AuthorId] 12491 [AuthorName] Christine [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-12-18T10:18:00Z [Description] Make and share this Festive Appetizer Spread 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/15/98/9/pic1Mg3sV.jpg" [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Cheese", "Kid Friendly", "Christmas", "< 15 Mins", "Refrigerator", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/4", "1/4", "2"] [RecipeIngredientParts] ["cream cheese", "green onion", "Worcestershire sauce"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1117.2 [FatContent] 103.0 [SaturatedFatContent] 64.7 [CholesterolContent] 334.5 [SodiumContent] 2586.9 [CarbohydrateContent] 19.6 [FiberContent] 1.0 [SugarContent] 9.7 [ProteinContent] 31.1 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Mix all ingredients with electric mixer on medium speed until well blended. Refrigerate. Garnish with chopped nuts, parsley or fresh vegetable cutouts. Serve with assorted crackers, breads, breadsticks or vegetables.
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[Name] Macaroni and Cheese Surprise [AuthorId] 26423 [AuthorName] Shannon [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-12-18T10:18:00Z [Description] My mother-in-law came up with this recipe and I had to learn to make it because my husband LOVES it. She always makes it for potluck dinners because kids love it. We always add a little sugar to the sauce, but that's optional. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/99/0/picNnI0da.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Beef Organ Meats", "Beef Liver", "Grains", "Cheese", "Fruit", "Meat", "Kid Friendly", "Potluck", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "8 -10"] [RecipeIngredientParts] ["ground beef", "cheese"] [AggregatedRating] 4.5 [ReviewCount] 22.0 [Calories] 808.9 [FatContent] 46.5 [SaturatedFatContent] 24.7 [CholesterolContent] 153.4 [SodiumContent] 1563.2 [CarbohydrateContent] 45.0 [FiberContent] 1.6 [SugarContent] 4.9 [ProteinContent] 51.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown the meat and drain. Add spaghetti sauce and let simmer. Boil macaroni as directed on box. Drain macaroni and add back to pot. Add the cheese from the macaroni and cheese dinner. When the cheese is distributed, add the spaghetti sauce mixture. Mix well. Pour into 13x9 casserole dish. Cover the mixture with the Kraft singles. Bake at 375F for 10 minutes or until cheese is melted. Let stand for 5 minutes before serving.
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[Name] Mixed Mushrooms on Crostini [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-12-18T10:18:00Z [Description] Make and share this Mixed Mushrooms on Crostini recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Pork", "Vegetable", "Meat", "Canadian", "Kid Friendly", "Winter", "< 30 Mins", "Oven", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "12", "1", "2", "1/2", "1", "1", "1/2", "2", "1/2", NA] [RecipeIngredientParts] ["baguette", "olive oil", "mushrooms", "onion", "garlic cloves", "dried basil leaves", "water", "smoked ham", "fresh parsley", "asiago cheese", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 134.3 [FatContent] 1.4 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 220.2 [CarbohydrateContent] 25.2 [FiberContent] 1.3 [SugarContent] 1.7 [ProteinContent] 5.5 [RecipeServings] nan [RecipeYield] 24 slices [RecipeInstructions] Slice baguette in 1/3 inch thick rounds. Brush with a little olive oil and broil until lightly golden in colour. Clean mushrooms, slice small ones and chop larger ones to make about 4 cups In a large nonstick frypan, heat remaining oil over medium high heat. Add onion and cook until lightly softened, about 1 minute. Stir in mushrooms and garlic, cook for 4 minutes. Stir in basil, then add vinegar and water, cook for 1 or 2 minutes or until liquid evaporates. Remove from heat. Stir in ham, parsley and half the cheese. Season to taste with salt and pepper. Spoon mixture onto toasted bread, sprinkle with remaining cheese. Make ahead --------------------. Cool filling, cover and refrigerate. Before serving, warm briefly in microwave or in frypan,spoon onto toasted bread, sprinkle with cheese. Crostini can also be made ahead, cooled and stored in an airtight container at room temperature for up to 2 days.
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[Name] Bacon Horseradish Dip [AuthorId] 12491 [AuthorName] Christine [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-12-18T10:18:00Z [Description] Make and share this Bacon Horseradish Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Christmas", "< 15 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["sour cream", "bacon bits", "Worcestershire sauce", "garlic"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 753.3 [FatContent] 68.1 [SaturatedFatContent] 37.1 [CholesterolContent] 152.4 [SodiumContent] 1254.7 [CarbohydrateContent] 13.4 [FiberContent] 0.2 [SugarContent] 1.9 [ProteinContent] 23.5 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Mix all ingredients. Refrigerate. Serve with assorted cut-up vegetables, crackers or chips.
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[Name] Humming Bird Cake Frosting [AuthorId] 26560 [AuthorName] SuziAnne [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-12-18T10:28:00Z [Description] Make and share this Humming Bird Cake Frosting recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1/2", "1"] [RecipeIngredientParts] "pecans" [AggregatedRating] nan [ReviewCount] nan [Calories] 23.5 [FatContent] 2.5 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.5 [FiberContent] 0.3 [SugarContent] 0.1 [ProteinContent] 0.3 [RecipeServings] 16.0 [RecipeYield] 16 slices [RecipeInstructions] Stir pecans into cream cheese frosting or reserve them to sprinkle on top of cake. Spread frosting on sides, on top and in between layers.
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[Name] Citrus Triangles [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2001-12-18T10:29:00Z [Description] The colored candy sprinkles make these charming cookies fun to eat. A different cookie to use for cookie exchanges. Cook time is chill time. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Kid Friendly", "Christmas", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1/4", "2 1/2", "1/2", "2"] [RecipeIngredientParts] ["sugar", "butter", "egg", "lemon, zest of", "all-purpose flour", "baking powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 60.5 [FatContent] 3.2 [SaturatedFatContent] 2.0 [CholesterolContent] 11.7 [SodiumContent] 26.1 [CarbohydrateContent] 7.4 [FiberContent] 0.2 [SugarContent] 3.4 [ProteinContent] 0.7 [RecipeServings] nan [RecipeYield] 60 cookies [RecipeInstructions] Cream butter and sugar. Add egg, lemon peel, orange peel, orange juice and lemon extract and mix well. Add flour and baking powder; mix. Mix in candies by hand. Divide dough in half; then shape each into a long roll about 8 inches long. Place on wax paper and flatten sides into a triangle shape. Wrap in the wax paper and chill 2 hours. Cut 1/4-inch slices. Bake in a 375° oven for 8-10 minutes or until edges are lightly browned.
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[Name] Yorkshire puddings [AuthorId] 10216 [AuthorName] Samuel Holden [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-12-18T10:29:00Z [Description] Make and share this Yorkshire puddings recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["3", "1", "3", "2", NA, "4"] [RecipeIngredientParts] ["plain flour", "egg", "milk", "water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 78.4 [FatContent] 5.3 [SaturatedFatContent] 0.9 [CholesterolContent] 18.7 [SodiumContent] 9.8 [CarbohydrateContent] 6.1 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 1.6 [RecipeServings] 12.0 [RecipeYield] 12-16 puddings [RecipeInstructions] Sift flour into a bowl. make a\"well\" in the middle. break an egg into it and gradually incorporate the flour, milk, water and seasoning. put your muffin tins in the oven at a very high heat for about 10 or 15 minutes with the oil in them. the oil should be smoking when you take the tin out of the oven. pour the batter into the tins and put them in the oven for between 10 and 20 minutes. This depends on your oven, how well insulated it is, how hot it gets and many many other things. If you take them out and they droop, put them back in for another few minutes to crisp them up, and remember to leave them longer next time.
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[Name] Sweet and Sour Sauce [AuthorId] 26075 [AuthorName] SwoR8193 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-12-18T10:30:00Z [Description] I love the pinkish red sweet and sour sauce that is served in Chinese restaurants...I have tried dozens of recipes and been disappointed so I made this one by trial and error...this is the closest I have come to getting that flavor. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/99/6/bbRs7OmKSC6RoIUDlEaD_picifJOcE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/99/6/pickdubWB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/99/6/picifJOcE.jpg"] [RecipeCategory] Sauces [Keywords] ["Chinese", "Asian", "Kosher", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/3", "1", "3/4", "1/8", "1/8", "1/8", "1/8", "2", "2", "1/2", "3", "1/2", "1"] [RecipeIngredientParts] ["white vinegar", "water", "sugar", "salt", "msg", "white pepper", "Tabasco sauce", "cornstarch", "water", "Worcestershire sauce", "ketchup", "ginger paste", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 60.0 [Calories] 137.5 [FatContent] 2.3 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 139.8 [CarbohydrateContent] 29.6 [FiberContent] 0.1 [SugarContent] 26.8 [ProteinContent] 0.1 [RecipeServings] 6.0 [RecipeYield] 2 cups [RecipeInstructions] Over medium heat bring Part 1 ingredients to a boil. Mix Part 2 ingredients and add to boiling mixture. Cook until bubbly and thick. Remove from stove and add Part 3 ingredients. This will keep in the refrigerator for weeks. Room temperature ketchup mixes easier than refrigerated. Serve warm.
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[Name] Spiced lamb with couscous [AuthorId] 23955 [AuthorName] KJ1036 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-12-18T10:31:00Z [Description] Make and share this Spiced lamb with couscous recipe from Food.com. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Grains", "Meat", "Southwest Asia (middle East]", "Asian", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1 1/4", "2", "2", "1", "1", "1", "1", "500"] [RecipeIngredientParts] ["couscous", "onions", "thyme leaves", "ground cumin", "chili powder", "paprika", "lamb fillets"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 673.6 [FatContent] 42.0 [SaturatedFatContent] 16.0 [CholesterolContent] 94.8 [SodiumContent] 192.9 [CarbohydrateContent] 43.8 [FiberContent] 4.0 [SugarContent] 3.8 [ProteinContent] 28.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["For couscous----------------.", "Place couscous and boiling stock in a bowl.", "Cover with plastic wrap.", "Let stand for 5 minutes, or until all liquid is absorbed.", "Heat oil in a frying pan.", "Add onion and thyme, and cook until onion is well browned.", "For lamb----------------------.", "Combine cumin, chilli and paprika, and toss with the lamb fillets, to coat.", "Heat another pan and cook lamb to own prference.", "Place couscous in pan with onion, and toss.", "Slice the lamb and serve on top of the couscous." ]
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[Name] Guacamole [AuthorId] 26075 [AuthorName] SwoR8193 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-12-18T10:33:00Z [Description] I made this clone to taste as close to Taco Bell Guacamole as I could. I obtained a can with the ingredients list and this is the end results. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/99/8/pic0taDpu.jpg" [RecipeCategory] Fruit [Keywords] ["Mexican", "Kosher", "< 15 Mins", "Small Appliance"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1", "1", "1", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["avocados", "sugar", "salt", "Tabasco sauce", "onion powder", "onion", "garlic powder", "garlic", "white pepper"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 168.3 [FatContent] 14.8 [SaturatedFatContent] 2.1 [CholesterolContent] 0.0 [SodiumContent] 399.9 [CarbohydrateContent] 10.6 [FiberContent] 6.9 [SugarContent] 1.8 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] ["Remove pulp from avocados, dice and then add the lemon to keep it from turning brown.", "Mash the avocados to your preferred consistency.", "For a smooth texture, puree in a food processor.", "Mince the jalapeños, (and onions and garlic if you are using fresh ones] as fine as possible (if processing add these to the processor.] Combine everything and mix well.", "Store in the refrigerator in a glass jar with a lid and one of the avocado seed in the center until ready to serve.", "The seed also helps to prevent browning." ]
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[Name] Paul Grauman's"Wild" Summer Sausage [AuthorId] 19392 [AuthorName] Pioneer [CookTime] PT120H [PrepTime] PT30M [TotalTime] PT120H30M [DatePublished] 2001-12-18T11:42:00Z [Description] This recipe is from the archives of Pioneer Lodge, a senior's residence.The actual amount it produces is not specified but it will be a powerful large amount of Summer Sausage. This is an actual homsteaders recipe [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "Canadian", "Summer", "Weeknight"] [RecipeIngredientQuantities] ["30", "10", "1", "4", "2", "2", "2", "1"] [RecipeIngredientParts] ["beef", "pork", "pepper", "garlic powder", "celery seeds", "chili powder", "sage"] [AggregatedRating] nan [ReviewCount] nan [Calories] 353.5 [FatContent] 2.7 [SaturatedFatContent] 0.8 [CholesterolContent] 201.1 [SodiumContent] 229.0 [CarbohydrateContent] 1.2 [FiberContent] 0.4 [SugarContent] 0.1 [ProteinContent] 76.1 [RecipeServings] nan [RecipeYield] 40 lbs apprx [RecipeInstructions] Mix meat well with sugar cure and salt. Let set several days, mixing each day. Add spices, Mix well. Take casings and stuff. Smoke for 10 hours or more.
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[Name] Tomorrow's Salad by Betty Bakes [AuthorId] 19392 [AuthorName] Pioneer [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-12-18T14:48:00Z [Description] Make and share this Tomorrow's Salad by Betty Bakes recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Canadian", "Low Protein", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1", "1"] [RecipeIngredientParts] ["milk", "marshmallows", "crushed pineapple"] [AggregatedRating] nan [ReviewCount] nan [Calories] 445.8 [FatContent] 24.4 [SaturatedFatContent] 15.1 [CholesterolContent] 90.1 [SodiumContent] 93.2 [CarbohydrateContent] 56.3 [FiberContent] 0.6 [SugarContent] 39.1 [ProteinContent] 4.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat the milk in a medium saucepan. Add 4 cups marshmellows, blend and stir until melted and blended. Cool it until it mounds. Add pineapple& whipped cream. Stir, cover and put in fridge. Serve tomorrow.
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[Name] Granny Hampton's English Shortbread [AuthorId] 26587 [AuthorName] Queenmegenta [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-12-18T14:48:00Z [Description] Make and share this Granny Hampton's English Shortbread recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Scottish", "European", "Christmas", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1/2"] [RecipeIngredientParts] ["butter", "all-purpose flour", "powdered sugar"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 923.7 [FatContent] 62.2 [SaturatedFatContent] 39.0 [CholesterolContent] 162.7 [SodiumContent] 437.7 [CarbohydrateContent] 83.6 [FiberContent] 2.2 [SugarContent] 19.9 [ProteinContent] 9.2 [RecipeServings] nan [RecipeYield] 3 dozen [RecipeInstructions] (Handle this dough as little as possible]. Combine ingredients until it forms a ball. Roll dough out to 1/2\" thick. Cut into shapes or into wedges and prick with a fork. Colored sugar may be added for a decorative touch or they can be iced once cooled. Bake in 300 degree oven for 8-10 minutes- you should not brown this shortbread so watch closely and remove from oven just before they edges turn brown. No need to grease cookie sheets.
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[Name] Country Pancakes [AuthorId] 26587 [AuthorName] Queenmegenta [CookTime] PT7M [PrepTime] PT20M [TotalTime] PT27M [DatePublished] 2001-12-18T14:48:00Z [Description] This is a recipe that I got from a friend's Southern Granny. These pancakes are light and custardy. Served with the freshly squeezed lemon juice and brown sugar makes them delightful. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/00/2/picJdsbEm.jpg" [RecipeCategory] Breakfast [Keywords] ["Kid Friendly", "< 30 Mins", "Stove Top", "Small Appliance"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "2", "1/3", "3/4"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "salt", "eggs", "cottage cheese", "sour cream"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 199.5 [FatContent] 12.2 [SaturatedFatContent] 6.8 [CholesterolContent] 114.7 [SodiumContent] 572.8 [CarbohydrateContent] 14.4 [FiberContent] 0.4 [SugarContent] 0.3 [ProteinContent] 7.9 [RecipeServings] 4.0 [RecipeYield] 8 medium size pancakes [RecipeInstructions] Place all ingredients in a mixing bowl or food processor and combine well. Let batter rest for 10 minutes. Fry in butter with a teaspoon of olive oil added to butter to prevent burning. Fry on a griddle or in non-stick pan until golden. Serve with Syrup or my Mum's favorite, freshly squeezed lemon juice and brown sugar. These pancakes are light with a custard like center. Absolutely delicious.
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[Name] C Hudson's Ham & Potato Casserole [AuthorId] 19392 [AuthorName] Pioneer [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-12-18T14:48:00Z [Description] This recipe is from the archives of Pioneer Lodge, a Senior's residence. The recipe is tried and true and was originated by Ms. Hudson's mother in law. She said warm thoughts came to her every time she made this dish. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/00/3/picHA5izI.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Potato", "Cheese", "Vegetable", "Meat", "Canadian", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "3", "4", "3", "1", "2 1/2", "2", "1/4", "3/4"] [RecipeIngredientParts] ["cooked ham", "potatoes", "butter", "green peppers", "onion", "flour", "milk", "mustard powder", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 659.2 [FatContent] 41.1 [SaturatedFatContent] 21.1 [CholesterolContent] 165.0 [SodiumContent] 361.7 [CarbohydrateContent] 32.3 [FiberContent] 3.2 [SugarContent] 2.4 [ProteinContent] 39.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Saute the onion and green pepper in the butter. Gradually add flour, milk and mustard. Cook until thickened, stirring constantly. Put the ham and potatoes in a casserole dish. Pour sauce over. Season with salt and pepper to taste. Top with cheese. Bake uncovered in a 350 degree Fahrenheit oven for 25 to 30 minutes.
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[Name] Peppercorn and Mustard Beef Filet With Horseradish Mayonnaise [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT1H15M [PrepTime] PT3H [TotalTime] PT4H15M [DatePublished] 2001-12-18T14:48:00Z [Description] This is a real favourite, I buy the beef filet when its on sale and freeze it just to make this recipe. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["2", "2", "1/2", "2", "2", "1", NA, "1/4", "3/4", "2", "2", "1", "2", "1/2"] [RecipeIngredientParts] ["filet of beef", "red wine", "garlic cloves", "bay leaves", "onion", "black peppercorns", "butter", "mayonnaise", "sour cream", "Dijon mustard", "white wine vinegar", "chives"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 237.7 [FatContent] 20.1 [SaturatedFatContent] 5.8 [CholesterolContent] 16.8 [SodiumContent] 89.2 [CarbohydrateContent] 3.8 [FiberContent] 0.5 [SugarContent] 1.4 [ProteinContent] 0.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Tie beef with a string to hold together during cooking, and place in a shallow dish. Add red wine, oil, garlic, bay leaves, and onion; leave to marinate for several hours. Preheat oven to 350F. Pour off 2 cups of the marinade and discard. Place beef in oven with remaining marinade and bake for about 1 1/4 hours or until cooked as desired. Allow to cool to room temperature, remove the string and roll in the cracked peppercorns. Horseradish Mayonnaise----------------------ð«\t. Combine all ingredients together and mix well. At serving time, slice beef and serve with the mayonnaise drizzled overtop.
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[Name] Vegan Pineapple Muffins [AuthorId] 22278 [AuthorName] Sanut Tarrer [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-12-18T15:37:00Z [Description] Yummy muffins made with vegan ingredients yet quite enjoyable for non-vegans. My taste-testers had to sit down to eat these delights. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Pineapple", "Tropical Fruits", "Fruit", "Vegan", "Kid Friendly", "Potluck", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "1", "2", "1/2 - 1", "1/2", "1"] [RecipeIngredientParts] ["unbleached flour", "baking powder", "sugar", "fresh pineapple", "soy margarine", "vanilla-flavored soymilk", "vanilla extract"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 222.6 [FatContent] 7.8 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 150.3 [CarbohydrateContent] 36.3 [FiberContent] 0.9 [SugarContent] 19.8 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 12 muffins [RecipeInstructions] Preheat oven to 375 degrees. Combine flour, baking powder and sugar. Add pineapple to dry mixture. Mix soy milk, vanilla and soy margarine in a different bowl. Combine wet and dry ingredients well. Spoon batter into paper-lined muffin tin. Bake 25 minutes or until toothpick inserted in middle comes out clean.
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[Name] Carrot-Raisin Salad [AuthorId] 145448 [AuthorName] Julie in TX [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-12-18T15:37:00Z [Description] Make and share this Carrot-Raisin Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Vegetable", "Potluck", "< 15 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/3", "1/4", "1/2"] [RecipeIngredientParts] ["carrots", "raisins", "mayonnaise", "salted peanuts", "peanut butter"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 353.1 [FatContent] 23.5 [SaturatedFatContent] 4.4 [CholesterolContent] 0.0 [SodiumContent] 309.6 [CarbohydrateContent] 29.9 [FiberContent] 5.5 [SugarContent] 17.3 [ProteinContent] 12.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] "Mix all ingredients; reserve a few peanuts to dress up the top."
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[Name] Catfish Bisque [AuthorId] 20497 [AuthorName] Kim Weimer [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-12-18T15:39:00Z [Description] This is my version of a lobster bisque. My Family can not have shellfish, so I switched it to catfish. Might be good with another kind of fish. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Catfish", "Low Cholesterol", "Winter", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "2", "3", "1", "2", "1", "1/2", "1/2", "4", "2", "1", "4", "1/2", NA] [RecipeIngredientParts] ["garlic cloves", "onion", "celery", "carrot", "potatoes", "green beans", "corn", "lima beans", "olive oil", "water", "evaporated milk", "flour", "nutmeg"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 602.4 [FatContent] 27.5 [SaturatedFatContent] 7.5 [CholesterolContent] 87.1 [SodiumContent] 258.7 [CarbohydrateContent] 60.8 [FiberContent] 7.6 [SugarContent] 6.8 [ProteinContent] 29.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a large soup pan.", "Add the olive oil, garlic, onions and celery.", "Saute until onions are translucent.", "Add in the rest of the vegetables and 2 cups of water.", "Bring to a boil.", "Then turn down the heat and let simmer.", "Flour the catfish lightly and brown in a skillet in a little of the olive oil. Set aside.", "Add 2 Tbsp of flour to a little of the evaporated milk.", "Pour into the vegetables and stir.", "Then add the rest of the milk and the catfish.", "Add in the nutmeg.", "Continue simmering for about 20 minutes." ]
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[Name] Fluffy White Cake [AuthorId] 26635 [AuthorName] Kelly Gould [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-12-19T12:38:00Z [Description] This is a very moist and fluffy cake recipe that I got from my sister-in-law. It has never failed me yet. I have used it for different occasions and holidays and its always a big hit. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/00/8/picqkk5vr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/00/8/pic73tWHt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/00/8/pic85x0Gj.jpg"] [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2/3", "1 3/4", "2", "1 1/2", "3", "2 1/2", "1", "1 1/2"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "vanilla", "flour", "baking powder", "salt", "milk"] [AggregatedRating] 4.5 [ReviewCount] 27.0 [Calories] 350.9 [FatContent] 12.5 [SaturatedFatContent] 7.5 [CholesterolContent] 62.5 [SodiumContent] 387.7 [CarbohydrateContent] 54.8 [FiberContent] 0.8 [SugarContent] 29.3 [ProteinContent] 5.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375F degrees. Mix butter& sugar until fluffy. Add eggs& vanilla. Add flour, little by little. Add baking powder& salt. Add milk, little by little until consistency is right. Pour in a 9x13 or cupcake pan, lightly greased/sprayed& floured. Bake for 30-33 minutes or until toothpick inserted into middle comes out clean.
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[Name] Ratatouille Walnut Tart [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2001-12-19T12:38:00Z [Description] Make and share this Ratatouille Walnut Tart 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/16/00/9/pic7YhtQu.jpg" [RecipeCategory] Savory Pies [Keywords] ["Cheese", "Fruit", "Vegetable", "Nuts", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "3/4", "3", "1", "1", "2 1/2", "1", "10", NA, "1/2", "1/2", "5"] [RecipeIngredientParts] ["olive oil", "eggplant", "garlic", "shallots", "leek", "dried thyme", "tomato paste", "walnuts", "phyllo dough", "olive oil", "olive oil flavored cooking spray", "parmesan cheese", "feta", "plum tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 250.8 [FatContent] 16.1 [SaturatedFatContent] 3.9 [CholesterolContent] 13.8 [SodiumContent] 331.9 [CarbohydrateContent] 20.3 [FiberContent] 3.5 [SugarContent] 3.1 [ProteinContent] 8.6 [RecipeServings] 8.0 [RecipeYield] 1 tart [RecipeInstructions] Heat olive oil in a large skillet over medium high heat, add eggplant, garlic, shallot or leek, garlic and thyme. Saute 5 minutes; cover, reduce heat and cook until eggplant is tender, around 8 minutes-give it a stir once or twice. Stir in tomato paste and cook for 3 minutes more. Remove from heat, stir in nuts. Coat a 9 inch tart pan with olive oil or spray. Place 1 layer on, lightly oil and sprinkle with cheese, then another layer until you are left with a plain layer. You also want to layer the phyllo in a circle so you have an even jagged edge. Spoon in eggplant mixture. Arrange tomatoes on top and sprinkle with remaining parmesan and crumbled feta. Fold the jagged edge over top so you have a nice edge. Bake at 350F for 35 minutes.
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[Name] Mushroom Roll [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-12-19T12:38:00Z [Description] Make and share this Mushroom Roll recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "2/3", "1", "4", "1", "4", "4", "1", "1", "1", "1/8", "2", "1/2", "3/4", "1/2", "1/4"] [RecipeIngredientParts] ["flour", "salt", "butter flavor shortening", "cream cheese", "eggs", "milk", "butter", "garlic", "onion", "mushroom", "dried thyme", "salt", "pepper", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1161.1 [FatContent] 86.0 [SaturatedFatContent] 30.9 [CholesterolContent] 158.7 [SodiumContent] 1720.3 [CarbohydrateContent] 79.9 [FiberContent] 4.9 [SugarContent] 7.7 [ProteinContent] 21.2 [RecipeServings] nan [RecipeYield] 3 Logs [RecipeInstructions] For Pastry--------------------. Combine flour and salt in a large bowl. With 2 forks or a pastry blender cut in shortening and cream cheese until mixture resembles coarse crumbs. Add ice water 1 T.at a time, stirring lightly. Form into a ball and wrap in waxed paper until ready to make roll. For Filling---------------------. Melt butter and oil in a large skillet. When hot, add onion, garlic and mushrooms. Cook until onion is soft but not brown. Remove from heat and stir in thyme. Turn mixture in to a large bowl and add eggs, crumbs, salt, pepper and parsley. Toss well. Preheat oven to 400F degrees. Divide pastry into thirds. On a lightly floured surface roll a third of the dough into a rough oblong that can be trimmed into a rectangle measuring 6 inches by 12 inches. Save scraps for trimming if wanted. Spread one third of the mushroom mixture down one side of the dough leaving a 1 inch border along the length and 1/2 inch border on either end. Roll and crimp. Brush with egg mixture and trim top if wanted. Repeat. Bake for 30 minutes or until golden.
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[Name] Brenda's Crock Pot Strata [AuthorId] 15913 [AuthorName] Elizabeth H. [CookTime] PT8H [PrepTime] PT15M [TotalTime] PT8H15M [DatePublished] 2001-12-19T12:38:00Z [Description] Fast and easy! Smells so good cooking, you almost can't wait for it to finish! Kids love it. High altitude tested. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "Meat", "Kid Friendly", "Winter", "Weeknight", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "3", "4", "3", "1", "1", "1", "1/2", NA] [RecipeIngredientParts] ["ground beef", "russet potatoes", "carrots", "celery ribs", "onion", "peas", "water"] [AggregatedRating] 3.5 [ReviewCount] 5.0 [Calories] 449.1 [FatContent] 17.8 [SaturatedFatContent] 6.8 [CholesterolContent] 77.1 [SodiumContent] 445.3 [CarbohydrateContent] 46.4 [FiberContent] 6.9 [SugarContent] 11.6 [ProteinContent] 26.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Brown beef with salt and pepper.", "Drain grease.", "While beef is browning, cut whole potatoes, carrots and celery into 1/4\" thick slices.", "Layer in crock pot in this order: potatoes, carrots, celery, onion, peas and beef.", "Add salt and pepper between layers as desired.", "Mix tomato soup with water and pour over all.", "Cook on Low setting for 8 hours.", "TIP: Prepare the ingredients the night before and throw them in the crock pot before you leave for work in the morning.", "To keep sliced potatoes from browning in the refrigerator overnight, dip them in a solution of 1 cup water with 1/4 teaspoon cream of tartar." ]
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[Name] Scottish Oatcakes [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-12-19T12:38:00Z [Description] Make and share this Scottish Oatcakes recipe from Food.com. [Images] character(0) [RecipeCategory] Grains [Keywords] ["Scottish", "European", "Healthy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "1/4", "3", "1/2"] [RecipeIngredientParts] ["quick-cooking oatmeal", "salt", "baking soda", "unsalted butter", "milk"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 69.6 [FatContent] 2.0 [SaturatedFatContent] 0.8 [CholesterolContent] 3.0 [SodiumContent] 96.8 [CarbohydrateContent] 10.5 [FiberContent] 1.5 [SugarContent] 0.2 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] 16 oatcakes [RecipeInstructions] Combine oatmeal, salt and baking soda. Pour in the melted butter, milk, and enough water to make a stiff dough. Turn the dough onto a floured surface and quickly knead for 30 seconds. Roll dough to 1/4 inch thickness and cut out cakes with a 3-inch cookie cutter or glass. Transfer to a lightly greased baking sheet and bake at 350 for 30 minutes, or until oatcakes begin to brown. Cool on a rack and store in an airtight tin.
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[Name] Mom's Yorkshire [AuthorId] 20160 [AuthorName] LeeAnn [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-12-19T12:38:00Z [Description] yummy yorskire, if there is ever a chance that there is any left over they are good for breakfast with jam [Images] character(0) [RecipeCategory] Winter [Keywords] ["Roast", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1", "1 -2"] [RecipeIngredientParts] ["eggs", "flour", "milk", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 87.7 [FatContent] 3.3 [SaturatedFatContent] 1.2 [CholesterolContent] 108.6 [SodiumContent] 58.1 [CarbohydrateContent] 9.1 [FiberContent] 0.3 [SugarContent] 0.2 [ProteinContent] 4.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Put eggs and milk in the blender, then add flour and salt. Mix well, put in the refridgerater and blend periodically through out the day. When ready, preheat oven to 400. Put a teaspoon of oil in each muffin tin. (Roast drippings are good too.] Heat oil until very hot. Remove from oven and add yorkshire mixture. Return to the oven for about 20- 25 minutes until high and golden.
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[Name] klomp's pasta [AuthorId] 25653 [AuthorName] Michelle Klomp [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2001-12-19T12:38:00Z [Description] Came from many attempts, love it because you really feel that you are in a restarant. serve a nice salad , fresh bread, nice vino and voila you're in heaven [Images] character(0) [RecipeCategory] European [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1", "4", "4", "1", "1", "1", "1", "10", "1"] [RecipeIngredientParts] ["plum tomatoes", "onion", "garlic", "olive oil", "dry white wine", "chicken bouillon", "chili pepper", "nutmeg", "basil leaves", "water"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 628.7 [FatContent] 47.5 [SaturatedFatContent] 15.2 [CholesterolContent] 139.0 [SodiumContent] 85.1 [CarbohydrateContent] 5.7 [FiberContent] 1.1 [SugarContent] 2.5 [ProteinContent] 36.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Brown ribs. saute onion, garlic and chilli in oil. carmelize. add tomatoes (crushed by hand], boullion cube, wine, nutmeg, water. simmer 2 to 3 hours. add basil. torn apart by hand (more flavor]. simmer another 20 minutes. while simmering cook desired pasta (penne is my favorite]. add enough sauce to you're pasta as desired. add parmesan cheese Salt and pepper as desired. enjoy.
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[Name] Pumpkin-Oat Bran Muffins [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2001-12-19T12:38:00Z [Description] This was on one of those recipe cards that you get in the mail from time to time. We love the taste of the pumpkin and bran - even DD and she isn't a bran eater! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/01/5/picKz2QP1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/01/5/picRkoZr6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/01/5/picM4VcZs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/01/5/picpigVw2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/01/5/picRY47jb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/01/5/picT2b8Ea.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/01/5/16015.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Grains", "Vegetable", "Low Cholesterol", "Healthy", "Kid Friendly", "< 30 Mins", "Oven", "Freezer", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "2", "1", "1/4", "1", "1/2", "2", "2", NA] [RecipeIngredientParts] ["brown sugar", "all-purpose flour", "baking powder", "pumpkin pie spice", "salt", "pumpkin", "skim milk"] [AggregatedRating] 5.0 [ReviewCount] 75.0 [Calories] 113.2 [FatContent] 3.2 [SaturatedFatContent] 0.5 [CholesterolContent] 0.2 [SodiumContent] 127.5 [CarbohydrateContent] 22.3 [FiberContent] 2.0 [SugarContent] 9.3 [ProteinContent] 3.7 [RecipeServings] nan [RecipeYield] 12 muffins [RecipeInstructions] Combine first six ingredients in a large bowl; stir well. Make a well in center of mixture. Combine pumpkin and next three ingredients; stir well. Add to dry ingredients, stirring just until moistened. Spoon into muffin pans coated with cooking spray, filling ¾ full. Bake at 425 degrees for 20 minutes. Remove from pans immediately; serve warm or at room temperature. Banana Oat Bran Muffins: Substitute ¾ cup mashed ripe banana for pumpkin. Apple-Oat Bran Muffins: Substitute 1/2 cup minced apple for pumpkin. Substitute apple pie spice for pumpkin pie spice. Add 1 Tsp ground cinnamon to dry ingredients.
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[Name] Indian Tuna Salad [AuthorId] 11954 [AuthorName] Lorraine [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-19T12:38:00Z [Description] Make and share this Indian Tuna Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Tuna", "Asian", "Indian", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "2", "1", "1", "1", NA] [RecipeIngredientParts] ["chunk tuna", "celery rib", "mayonnaise", "yellow mustard", "garam masala", "pine nuts", "salt"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 41.3 [FatContent] 3.0 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 118.7 [CarbohydrateContent] 3.6 [FiberContent] 0.6 [SugarContent] 0.4 [ProteinContent] 0.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients except pine nuts and chill. Stir in nuts just before serving.
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[Name] Regular White Icing (Add Butter to Make Buttercream Icing) [AuthorId] 26635 [AuthorName] Kelly Gould [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-12-19T12:38:00Z [Description] I love this icing with the White Cake recipe that I posted. This is not a thick icing like those you buy. This also came from my sister-in-law. We use this for lots of different baked goods that require icing. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/01/7/picQCZ5Hd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/01/7/pic7s5D99.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/01/7/picjBU0wZ.jpg"] [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1", "1/4"] [RecipeIngredientParts] ["powdered sugar", "vanilla", "milk", "salt", "butter"] [AggregatedRating] 4.5 [ReviewCount] 57.0 [Calories] 112.3 [FatContent] 3.8 [SaturatedFatContent] 2.4 [CholesterolContent] 10.2 [SodiumContent] 47.2 [CarbohydrateContent] 20.0 [FiberContent] 0.0 [SugarContent] 19.6 [ProteinContent] 0.1 [RecipeServings] 12.0 [RecipeYield] 1 cake or twelve cupcakes [RecipeInstructions] Mix powdered sugar and vanilla. Add milk teaspoon by teaspoon until desired consistency. Dash salt. Note: Do NOT pour in the milk. Trust me. Do this as instructed, or you will have to keep adding sugar until you get a good consistency, and then you will end up with enough icing to cover surplus amout of cakes! (If you are icing everything in your home, then go right ahead].
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[Name] Basque-Style Potatoes [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-12-19T12:38:00Z [Description] Pimento peppers and garlic make for a great potato side dish from the French-Spanish border.Thanks to Nick of emazing for sharing this great recipe ! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/01/8/picwSlgpc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/01/8/picM2V2hL.jpg"] [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Potato", "Vegetable", "Spanish", "European", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/2", "1/2", "1/4", NA, "6", "1"] [RecipeIngredientParts] ["olive oil", "onion", "garlic", "parsley", "pimiento", "potatoes", "chicken broth"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 211.9 [FatContent] 3.9 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 144.6 [CarbohydrateContent] 40.0 [FiberContent] 5.3 [SugarContent] 2.8 [ProteinContent] 5.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat the oil in a heavy skillet (that has a lid]. Add the onion and garlic. Cook until soft. Add the remaining ingredients and stir. Cover and simmer for 20 minutes or until the potatoes are soft.
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[Name] Abaco Conch Fritters [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-12-19T12:38:00Z [Description] Make and share this Abaco Conch Fritters recipe from Food.com. [Images] character(0) [RecipeCategory] Caribbean [Keywords] ["Kid Friendly", "< 15 Mins", "Deep Fried", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1", "2", "1", "1", "2 1/2", "1/2"] [RecipeIngredientParts] ["sweet pepper", "onion", "salt", "baking powder", "tomato paste", "flour", "water"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 1869.0 [FatContent] 113.4 [SaturatedFatContent] 15.2 [CholesterolContent] 147.6 [SodiumContent] 1583.8 [CarbohydrateContent] 134.6 [FiberContent] 5.8 [SugarContent] 4.5 [ProteinContent] 76.9 [RecipeServings] nan [RecipeYield] 2 dozen fritters [RecipeInstructions] Add conch, chopped onions and sweet peppers; mix well. Add tomato paste and salt, mixing again. Stir in flour and baking powder with water. Heat oil in pan. Drop in conch batter using teaspoon sized balls. Cook until golden brown, about 5 minutes. Drain well and serve with cocktail of your choice.
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[Name] Eggplant (Aubergine) Tart [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT15M [PrepTime] PT25M [TotalTime] PT40M [DatePublished] 2001-12-19T12:38:00Z [Description] This crust-less tart will make your kitchen smell like a sweet Italian evening! A crusty baguette is perfect to soak up the sauce! [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Greek", "European", "Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "4", "2", "4", "4", "2", "2", NA, NA] [RecipeIngredientParts] ["eggplants", "plum tomatoes", "mushrooms", "capers", "garlic cloves", "fresh oregano", "fresh basil", "fresh thyme", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 266.4 [FatContent] 15.8 [SaturatedFatContent] 10.5 [CholesterolContent] 39.5 [SodiumContent] 440.4 [CarbohydrateContent] 19.9 [FiberContent] 8.9 [SugarContent] 9.9 [ProteinContent] 15.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Slice eggplants on the slant: lightly score and lay on cookie sheet. Sprinkle with salt and pepper. Broil for 5- 10 minutes, until just turning brown. Remove: turn oven to 450. Heat oil in pan on stovetop. Toss in minced garlic, salt& pepper, herbs; stir. Add tomatoes, capers, and mushrooms. Heat thoroughly for about 10 minutes, until mixture begins to thicken. Remove from heat. In pie plate, arrange as follows: tomato mix, eggplant, tomato mix, eggplant, remaining tomato mix. Arrange goat cheese evenly. Garnish with fresh basil leaves. Bake in oven for about 15-20 minutes, until cheese begins to brown and the edges are bubbly.
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[Name] Raspberry Brie en Croute [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-12-19T12:38:00Z [Description] Make and share this Raspberry Brie en Croute recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Dessert", "Raspberries", "Cheese", "Berries", "Fruit", "European", "Winter", "Christmas", "Thanksgiving", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "8", "1/4", "1/4 - 1/2"] [RecipeIngredientParts] "frozen puff pastry" [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 410.7 [FatContent] 28.0 [SaturatedFatContent] 10.7 [CholesterolContent] 37.8 [SodiumContent] 343.8 [CarbohydrateContent] 28.5 [FiberContent] 1.2 [SugarContent] 7.1 [ProteinContent] 11.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees. Place pastry sheet on a lightly greased baking pan. Place Brie in center of pastry, spread with preserves and sprinkle with almonds. Wrap Brie in pastry sheet, trimming excess. Seal seams with water and press together with fingers. Bake 30-40 minutes or until pastry is golden brown. Serve with crackers.
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[Name] Garlic Bologna [AuthorId] 23913 [AuthorName] teresa [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-12-19T12:38:00Z [Description] My sister (who can not cook)was babysitting one day and made this for me and WOW was it good the kids and my husband was crazy for it...Very Very Good [Images] character(0) [RecipeCategory] Meat [Keywords] ["Weeknight", "For Large Groups", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/2", "1", "1/8", "1/4", "1"] [RecipeIngredientParts] ["ground beef", "liquid smoke", "garlic powder", "onion powder", "water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 97.7 [FatContent] 6.8 [SaturatedFatContent] 2.7 [CholesterolContent] 30.8 [SodiumContent] 30.2 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 8.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix all ingredients in large mixing bowl. Divide into three parts. Roll each part into a log and wrap each seperately in Saran Wrap. Refridgerate for 24 hours. Remove saran wrap and place on cookie sheet and bake at 300 for an hour Cool, slice and enjoy.
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[Name] Mocha Fudge Pie [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-12-19T12:38:00Z [Description] I originally got this recipe from Cooking Light, but made the full-fat version last night for the first time, and it was great! [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Kosher", "< 60 Mins"] [RecipeIngredientQuantities] ["1/3", "4", "10", "2", "2", NA, "3/4", "3", "1", "3", NA] [RecipeIngredientParts] ["hot water", "instant coffee granules", "vanilla extract", "milk", "Kahlua", "chocolate flavor instant pudding and pie filling mix", "chocolate curls"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 303.5 [FatContent] 10.4 [SaturatedFatContent] 4.6 [CholesterolContent] 20.3 [SodiumContent] 334.9 [CarbohydrateContent] 44.9 [FiberContent] 0.5 [SugarContent] 27.9 [ProteinContent] 4.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine hot water and 2 teaspoons coffee granules in a medium bowl; stir well. Add brownie mix, 1 teaspoon vanilla, and egg whites; stir until well blended. Pour mixture into a 9-inch pieplate coated with cooking spray. Bake at 325 degrees for 22 minutes. Let crust cool completely. Combine milk, 2 tablespoons Kahlúa, 1 teaspoon coffee granules, remaining 1 teaspoon vanilla, and pudding mix in a bowl; beat at medium speed of an electric mixer 1 minute. Gently fold in 1 1/2 cups whipped cream. Spread pudding mixture evenly over brownie crust. Combine remaining 1 teaspoon coffee granules and remaining 1 tablespoon Kahlúa in a bowl; stir well. Gently fold in remaining 1 1/2 cups whipped cream. Spread whipped cream mixture over pudding mixture. Garnish with chocolate curls, if desired. Serve immediately, or store loosely covered in refrigerator. Nonalcoholic Mocha Version-------------------------Ю. When making the pudding mixture, substitute 2 tablespoons milk for the Kahlúa. In the topping, omit the Kahlúa, and dissolve the instant coffee granules in 1 tablespoon water. Note: Store remaining brownie mix in a heavy-duty, zip-top plastic bag in refrigerator; use mix to make another pie or a small pan of brownies.
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[Name] Vidalia Onion Tart [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-12-19T12:38:00Z [Description] Make and share this Vidalia Onion Tart recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "High In...", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "2 1/2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["sharp cheddar cheese", "salt", "white pepper", "heavy cream"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 297.9 [FatContent] 22.0 [SaturatedFatContent] 11.0 [CholesterolContent] 47.3 [SodiumContent] 485.5 [CarbohydrateContent] 14.8 [FiberContent] 1.4 [SugarContent] 1.8 [ProteinContent] 10.7 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] Preheat oven to 400°F. Line a pie plate with pastry. Prebake for 10 minutes. Arrange half the onions in the pie shell and top with half the cheese. Add a second layer of onions and cheese, sprinkle with salt and pepper, drizzle the cream over top. Bake for 25 minutes or until top is lightly golden browned. Remove and let stand for 10 minutes.
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[Name] White Chocolate Pineapple Balls [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT2M [PrepTime] PT15M [TotalTime] PT17M [DatePublished] 2001-12-19T12:38:00Z [Description] Found these treats in a magazine last week, have adapted it somewhat and made them this morning...delicious! [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Christmas", "< 30 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["225", "1/2", "1/2", "1", "1", "150", "1", "3", "1 1/4"] [RecipeIngredientParts] ["icing sugar", "vanilla essence", "white chocolate chips", "butter", "egg", "coconut"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 83.3 [FatContent] 6.2 [SaturatedFatContent] 4.3 [CholesterolContent] 13.9 [SodiumContent] 48.0 [CarbohydrateContent] 6.5 [FiberContent] 0.5 [SugarContent] 4.4 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 40 coconut balls [RecipeInstructions] Chop pineapple into tiny pieces and mix with the icing sugar and the essences. Melt the white chocolate and butter together, either over low heat or in a microwave, careful it doesnt burn. Once melted beat in the egg. Add the rice bubbles and a half a cup of the coconut to the chocolate mixture. Add pineapple mixture to rice bubble mixture and combine well. Roll into balls about the size of a tablespoon. Place remaining coconut into a small bowl and roll the balls in this. Place on a baking tray in a single layer and refrigerate until set. Store in fridge.
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[Name] Christmas Brunch, "Do Ahead" Eggs Benedict [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT40M [PrepTime] PT25M [TotalTime] PT1H5M [DatePublished] 2001-12-19T12:38:00Z [Description] I have made these Christmas Eve morning and served them for Christmas Brunch. The eggs have still been soft centered. The original recipe is from "Company's Coming for Christmas" [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Cheese", "Canadian", "Christmas", "Weeknight", "Brunch", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "16", "8", "1/4", "1/4", "1", "1/4", "1", "2", "2", "1/2", "1", "1/2"] [RecipeIngredientParts] ["English muffins", "bacon", "eggs", "butter", "margarine", "flour", "paprika", "pepper", "nutmeg", "milk", "swiss cheese", "dry white wine", "butter", "margarine"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 448.4 [FatContent] 29.5 [SaturatedFatContent] 14.9 [CholesterolContent] 249.3 [SodiumContent] 466.2 [CarbohydrateContent] 22.4 [FiberContent] 1.3 [SugarContent] 1.9 [ProteinContent] 20.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Arrange muffin halves, cut side up in a 9x13\" oven proof pan. Fry bacon until very crisp and soak off fat with paper towel. Place 2 slices on each muffin half. Poach your eggs until just set and carefully lift the eggs and place one on each muffin half. Sauce-----------------------. Melt 1/4 cup butter in a saucepan, stir in the flour, paprika, pepper and nutmeg. Gradually add milk, stir until it boils and thickens. Add cheese and wine, stir until the cheese melts. Cool and then spoon sauce over the eggs. Topping--------------------. Melt 1 tbsp butter stir in the cornflakes, cool, and sprinkle over the top of the sauce. Cover and refrigerate. In the morning heat oven to 375F and bake for 20-25 minutes, serve.
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[Name] Breakfast Sausage Casserole [AuthorId] 25722 [AuthorName] blondegirl [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-12-19T12:38:00Z [Description] Make and share this Breakfast Sausage Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "Pork", "Meat", "Winter", "Christmas", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "10 -12", NA, "2 -3", "8", "1", "2", "2"] [RecipeIngredientParts] ["bulk sausage", "margarine", "cheddar cheese", "eggs", "half-and-half", "mustard", "salt"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 5526.3 [FatContent] 403.0 [SaturatedFatContent] 176.3 [CholesterolContent] 2950.3 [SodiumContent] 13429.4 [CarbohydrateContent] 174.9 [FiberContent] 6.3 [SugarContent] 16.9 [ProteinContent] 290.5 [RecipeServings] nan [RecipeYield] 1 casserole [RecipeInstructions] Brown sausage- Drain. Butter a 9 x 13 flat pan. Butter 6 slices of bread and place in pan buttered side down. Sprinkle with sausage, then cheese. Butter 6 more slices of bread and place buttered side up over the sausage and cheese mixture. Mix together eggs, milk and salt and mustard. Pour over bread, sausage, cheese and let set in the refrigerator overnight. Bake at 350° for an hour, Let set 20 to 30 minutes after you take it out of the oven so the egg mixture will set.
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[Name] Brownie Trifle [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT30M [PrepTime] PT4H [TotalTime] PT4H30M [DatePublished] 2001-12-19T12:38:00Z [Description] I have made zillions of trifles in my lifetime, but this one is fantastic. Toffee bits are unavailable where I live, so I always have visitors bring me some just to make this (usually for them). [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/02/8/r2uuBLHUT4igqm6yQxaP_DSC_0470.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/02/8/vrXqcjopSAuObCuAMP0j_DSC_0471.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/02/8/WWaIs7VMSoy7mfl0VjJ7_DSC_0469.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/02/8/0O3wxVhqSnuHOe9MDKoi_DSC_0468.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/02/8/pic0uAOM8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/02/8/picwkyACp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/02/8/picqjWATX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/02/8/piclZijKo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/02/8/picKLt17o.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/02/8/picTlR4bT.jpg"] [RecipeCategory] Dessert [Keywords] ["European", "Kid Friendly", "Kosher", "Weeknight", "For Large Groups", "Oven", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/2", "2", "1", "1", "2", "1", "3 1/4"] [RecipeIngredientParts] ["water", "eggs", "dry instant coffee", "chocolate flavor instant pudding and pie filling mix", "milk"] [AggregatedRating] 5.0 [ReviewCount] 125.0 [Calories] 284.3 [FatContent] 15.1 [SaturatedFatContent] 4.9 [CholesterolContent] 31.0 [SodiumContent] 205.5 [CarbohydrateContent] 34.2 [FiberContent] 0.3 [SugarContent] 23.2 [ProteinContent] 3.6 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350F degrees. Prepare brownie mix as directed on package for 13 × 9-inch rectangular pan, using water, oil and eggs and stirring coffee into batter. Bake and cool as directed. Cut brownies into 1-inch squares. Place half of the brownie squares in the bottom of a 3-quart glass bowl. Prepare pudding mix as directed on package for pudding, Pour half of the pudding over brownies in bowl. Top with half each of the toffee bits and whipped cream. Repeat with remaining brownies, pudding, toffee bits and whipped cream. Sprinkle with reserved toffee bits. Cover and refrigerate at least 4 hours before serving. Cover and refrigerate any remaining trifle (if you have any left, doubtful].
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[Name] Macadamia Nut Bobotie [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-12-19T12:46:00Z [Description] Make and share this Macadamia Nut Bobotie recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Nuts", "African", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "3", "3", "1", "2", "2", "1", "1", "1/2", "1", "2", "2", "1/2", "8", "1", "2", "1/2", "5"] [RecipeIngredientParts] ["olive oil", "butter", "onions", "garlic", "carrot", "fresh ginger", "curry powder", "ground coriander", "turmeric", "tarragon", "lemon juice", "sour cream", "plain yogurt", "eggs", "seasoning salt", "lemon leaves", "bay leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 330.3 [FatContent] 28.9 [SaturatedFatContent] 5.2 [CholesterolContent] 49.0 [SodiumContent] 101.2 [CarbohydrateContent] 15.9 [FiberContent] 4.5 [SugarContent] 5.9 [ProteinContent] 6.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Saute onions in butter and oil. Cover and sweat slowly-around 20 minutes on low. Add garlic, carrots, and ginger and cook covered for 10 minutes. Add all the spices and seasonings, turn up to medium and cook for three minutes. Add nuts and stir. Add bread crumbs and stock. Toss well and remove from heat. Dip the poppadams in water to soften and then press into individual ramikins or custard cups. Fill each evenly with filling. Whip together topping ingredients and top each evenly. Place 1 split leaf on each. Bake at 350F until golden and set.
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[Name] Christmas Fruit Salad [AuthorId] 20895 [AuthorName] Rhonda O [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-12-19T12:49:00Z [Description] Make and share this Christmas Fruit Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Kid Friendly", "Potluck", "Spring", "Summer", "Winter", "Christmas", "Thanksgiving", "< 30 Mins", "For Large Groups", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["instant vanilla pudding", "pineapple tidbits", "mandarin orange", "maraschino cherry", "walnuts"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 52.6 [FatContent] 2.0 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 71.7 [CarbohydrateContent] 8.9 [FiberContent] 0.5 [SugarContent] 7.8 [ProteinContent] 0.6 [RecipeServings] 20.0 [RecipeYield] 30 desert dishes [RecipeInstructions] In large bowl combine Tang and pudding. Drain pineapple and fruit cocktail in separate bowl. Use Use 1/2 Cup of the juice. If more juice is needed use from the oranges. Pour juice into pudding mixture. Beat on low speed for three mins. Add all canned fruit and stir to mix. Add Walnuts. You can add any favorite fruit. Fresh apple and banana are good!
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[Name] Kahlua Cake [AuthorId] 20895 [AuthorName] Rhonda O [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-12-19T12:51:00Z [Description] Make and share this Kahlua Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Christmas", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1", "1/2", "1", "1/2", "1/2", "1/2", "4", "1", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["pecans", "instant vanilla pudding", "rum", "Kahlua", "water", "eggs", "sugar", "butter", "margarine", "Kahlua", "water"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 418.3 [FatContent] 20.0 [SaturatedFatContent] 5.7 [CholesterolContent] 68.8 [SodiumContent] 355.9 [CarbohydrateContent] 47.8 [FiberContent] 0.7 [SugarContent] 36.3 [ProteinContent] 3.4 [RecipeServings] 16.0 [RecipeYield] 8 pieces of bundt cake [RecipeInstructions] Mix all ingredients but nuts for three minutes. Sprinkle nuts in Bundt Pan (It does not say to grease or flour]. Pour in batter over nuts. Bake at 325F degrees for 45 to 60 minutes. Cool 5 minutes. Poke holes in cake with fork. Add sauce. Let stand a few minutes. Turn onto plate.
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[Name] Three Sisters Vegetable Stew [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-12-19T15:23:00Z [Description] Make and share this Three Sisters Vegetable Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Cheese", "Vegetable", "Native American", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "3", "2", "2", "2", NA, NA, NA, "1", NA, NA, "4", NA, NA] [RecipeIngredientParts] ["butter", "onion", "garlic cloves", "fresh corn", "pinto beans", "anaheim chilies", "cinnamon", "salt", "pepper", "cinnamon", "green onions", "sharp white cheddar cheese", "corn tortilla"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 237.8 [FatContent] 1.9 [SaturatedFatContent] 0.6 [CholesterolContent] 1.7 [SodiumContent] 25.3 [CarbohydrateContent] 51.8 [FiberContent] 11.2 [SugarContent] 8.1 [ProteinContent] 9.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Saute onions and garlic in a little bit of butter until translucent. Add corn and beans and heat thoroughly. Add peppers and squash and heat through. Add green onions, stir and remove from heat. Serve hot in warm tortillas and shredded cheese.
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[Name] Erin's Lasagna [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-12-19T15:23:00Z [Description] I love this lasagna and it's really very easy. We usually end up freezing half of it in single-serving sizes that are easy to take to work for lunches! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Meat", "European", "Kid Friendly", "Potluck", "Winter", "Spicy", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "15", "1", "1/2", "1/2", "4", "1/4"] [RecipeIngredientParts] ["Italian sausage", "zucchini", "ricotta cheese", "egg", "dried basil", "dried oregano", "mozzarella cheese", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 568.0 [FatContent] 39.3 [SaturatedFatContent] 18.5 [CholesterolContent] 134.0 [SodiumContent] 1649.1 [CarbohydrateContent] 19.1 [FiberContent] 1.1 [SugarContent] 11.5 [ProteinContent] 34.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown sausage on medium heat, drain. Add sauce. Sauté zucchini and yellow squash in a little butter with salt and pepper. In a small bowl, combine ricotta, egg, basil and oregano. In a 13x9-inch pan, spread about 3/4 cup of the sauce on the bottom. Top with 3 noodles, they will expand when cooked. Spread about 2/3 cup of ricotta over noodles. Sprinkle some of the veggies on this, top with about 3/4 cup of the sauce, top that with 1 cup of cheese. Repeat this 3 times. Sprinkle with remaining cheese. Cover with foil, bake at 350°F for 30 minutes. Remove foil, bake for 10-15 minutes until hot and bubbly. Let stand for 5 minutes when removed from the oven.
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[Name] Roasted Corn and Crab Chowder [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2001-12-19T15:23:00Z [Description] This one's fast and good. Great for after chopping down the Christmas tree or Ice Skating. Company quality!! [Images] character(0) [RecipeCategory] Chowders [Keywords] ["Lunch/Snacks", "Crab", "Corn", "Vegetable", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "6", "2", "4", "1", "2", "1", "1/2", "3", "1 1/2", "1/2", "1/2", "1 1/2"] [RecipeIngredientParts] ["bacon", "butter", "garlic", "onion", "instant mashed potatoes", "half-and-half", "fresh thyme", "salt", "fresh crabmeat", "sharp cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 331.0 [FatContent] 15.2 [SaturatedFatContent] 5.8 [CholesterolContent] 48.5 [SodiumContent] 1009.0 [CarbohydrateContent] 37.0 [FiberContent] 3.1 [SugarContent] 7.7 [ProteinContent] 13.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan or dutch oven melt butter over medium high heat and add garlic and onion. When onion is begining to become translucent add clam juice and potato flakes. Cook, stirring occasionally until thickened slightly. Reduce heat to simmer; add corn, cream, thyme, seasoning mix, salt and bacon. Simmer for 20 minutes. Add crab and heat through, around 5 minutes. Serve in hot bowls, top with cheese and a sprinkle of cajun mix.
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[Name] My Own Cookies - With Chocolate-Nut-Cherry toppings'! [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT2H [PrepTime] PT40M [TotalTime] PT2H40M [DatePublished] 2001-12-19T15:23:00Z [Description] I came up with this tonight. These have been over within seconds. Luckily, I saved some for X'mas. These are 100% kid pleasers, great to give away as gifts and very romantic. You can serve these at anytime, they're great as snacks or on festivals such as X'Mas, New Year, etc. These cookies will be MY MOST SPECIAL COOKIES AS LONG AS I LIVE, because they happen to be my very first c [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "Fruit", "Nuts", "Kid Friendly", "Weeknight", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3/4", "1", "1", "10", "2", "1", "2", "1/4", "2", "1 3/4", NA, NA, NA, NA] [RecipeIngredientParts] ["butter", "butter", "brown sugar", "white sugar", "eggs", "vanilla essence", "milk", "all-purpose flour", "baking powder", "cocoa powder", "pecans", "cashews"] [AggregatedRating] nan [ReviewCount] nan [Calories] 36.4 [FatContent] 2.2 [SaturatedFatContent] 1.4 [CholesterolContent] 9.9 [SodiumContent] 25.4 [CarbohydrateContent] 4.3 [FiberContent] 0.6 [SugarContent] 2.9 [ProteinContent] 0.7 [RecipeServings] nan [RecipeYield] 90 small sized cookies [RecipeInstructions] Mix butter, sugar, eggs, vanilla essence and milk in a large bowl. Add flour (1 cup at a time] to mixture. Add baking powder and cocoa powder. Mix well. Grease a cookie sheet. Drop mixture by teaspoonfuls onto sheet leaving a gap of 1 1/2 inch between each cookie. Add some pieces of broken nuts and cherries/apricots in the center of each cookie. Bake in the oven for 8-10 minutes at 180 degrees C or until a tester inserted in the center comes out clean. Allow to cool on wire rack for 10 minutes. Once I made the balls, I kept them on an aluminium foil on a plate and straight into my freezer. I froze them for 3 hours. After that, I removed them from the freezer and kept into a bowl. Now, they are ready to serve. If you wish, you may roll them in sugar before keeping them in the freezer. Pop into your mouth whenever hungry. WARNING: These are chewy, yummy and delicious nut filled goodies, hence, be sure, to save some for yourself before you are pleaded to make more!
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[Name] Sandy Chicken In Spicy Yogurt [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT45M [PrepTime] PT36H [TotalTime] PT36H45M [DatePublished] 2001-12-20T18:02:00Z [Description] We made this for lunch this afternoon. I found the recipe on some site, and, as I'm a yogurt lover, and my brother loves chicken, we decided to put them together and LUCKILY, I found this recipe. It's tasty, it's got that sandy touch, when you eat it, like sand particles dancing in your mouth:) Something different, worth a try! [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Asian", "Indian", "Spicy", "Weeknight"] [RecipeIngredientQuantities] ["6", "1", "1", NA, NA, "1", "2", "6", "1", "2", "2", "1", "1/2", "1", "2/3"] [RecipeIngredientParts] ["chicken pieces", "salt", "lemon wedges", "lime wedge", "lettuce leaf", "coriander leaves", "cumin seeds", "cloves", "onion", "bay leaves", "garlic", "fresh ginger", "chili powder", "turmeric", "plain low-fat yogurt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 33.0 [FatContent] 0.7 [SaturatedFatContent] 0.3 [CholesterolContent] 1.6 [SodiumContent] 411.0 [CarbohydrateContent] 5.5 [FiberContent] 0.5 [SugarContent] 3.0 [ProteinContent] 1.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Skin the chicken joints and make deep slashes in the fleshiest parts with a sharp knife.", "Sprinkle over the lemon juice and salt and rub in.", "Roast the corriander and cumin seeds and corriander, cloes and bay leaves in a frying pan until the bay leaves are crispy.", "Cool the spices and grind coarsely.", "Finely mince the onion, garlic and ginger in a blender.", "Add the ground spices, chilli and turmeric powders and yogurt.", "Mix well.", "Strain the lemon juice from the chicken pieces.", "Arrange the chicken in a single layer in a shallow dish.", "Pour over the marinade, then cover and chill for about 24-36 hours, turning occasionally the chicken pieces in the marinade.", "Cook the bird on low barbecue or on the stove for about 30-45 minutes, turning the pieces and brushing with marinade occasionally.", "Garnish with fresh lettuce and lemon wedges.", "Serve the sandy chicken by the beachside for that romantic touch.", "Recipe secret: Never ever cook this dish on high heat because then the chicken won't be done from inside." ]
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[Name] Coconut Creme Fudge [AuthorId] 20893 [AuthorName] Brenda [CookTime] PT8M [PrepTime] PT3M [TotalTime] PT11M [DatePublished] 2001-12-20T18:02:00Z [Description] Make and share this Coconut Creme Fudge 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/16/03/7/WL0nUUXFR4ykh4VzbzxV_Coconut%20fudge%20SITE-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/03/7/lsYCg296QfqouRm39JIP_Coconut%20fudge%20SITE-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/03/7/EBHzdZQTQrSQt6paWnqG_Coconut%20fudge%20SITE-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/03/7/b8wjt5F7R1iQ0dzINlFZ_coconutfudge.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/03/7/picYrqLNX.jpg"] [RecipeCategory] Candy [Keywords] ["Dessert", "Coconut", "Fruit", "Nuts", "Christmas", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "2/3", "1", "1"] [RecipeIngredientParts] ["white chocolate chips", "flaked coconut", "butter", "sugar", "evaporated milk", "marshmallow creme"] [AggregatedRating] 5.0 [ReviewCount] 32.0 [Calories] 489.8 [FatContent] 21.9 [SaturatedFatContent] 14.8 [CholesterolContent] 30.4 [SodiumContent] 162.8 [CarbohydrateContent] 72.8 [FiberContent] 1.5 [SugarContent] 63.4 [ProteinContent] 3.3 [RecipeServings] 12.0 [RecipeYield] 1 eight by eight pan [RecipeInstructions] In large pot over medium heat, cook and stir butter, sugar and milk. Bring to boil and boil for 5 minutes or candy temperature of 230 degrees. Remove from heat. Add marshmallow creme and white chips stirring til well blended and chips are melted. Add in coconut and coconut flavoring. Mix well and pour into greased or sprayed medium baking dish. Cool completely, then chill til firm.
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[Name] Charishma's Own Quick n' Easy Theplas' [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-12-20T18:02:00Z [Description] I made these for dinner tonight. These are "wow"! They're pure vegetarian, quick n' easy, picnic food, breakfast delights, you can also enjoy these for lunch/dinner/as a snack item. I call these "ALL PURPOSE THEPLAS"! I tried these tonight, honestly speaking, for the FIRST time, but, these are so darned good, I can tell you now only that I'm going to have to make more tomorrow. OO [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Asian", "Indian", "Vegan", "Ramadan", "< 60 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "1", "1/4", "1/2", "4 -5", "1/2", "1/2", "2", NA] [RecipeIngredientParts] ["wheat flour", "red chili powder", "turmeric powder", "salt", "asafoetida powder", "cumin seed", "sesame seeds"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 95.8 [FatContent] 3.2 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 120.1 [CarbohydrateContent] 15.1 [FiberContent] 2.6 [SugarContent] 0.1 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 10 Theplas [RecipeInstructions] Using a little water, mix all ingredients together except 'oil for shallow frying. Knead to a soft pliable dough. Divide dough into 10 balls (theplas']. Roll each ball into a 5 inch round. Quick Tip: Sprinkle flour over each thepla while rolling, for ease. Place on a hot griddle, roast and drizzle oil, to shallow fry. Once you see small brown circles appear, flip side. Repeat for other side. Repeat for remaining dough. Serve hot with yogurt or tomato pickle. Equally tasty when cold too, but I prefer then hot. WARNING: Make plenty of these as everyone, right from your teenager to your great grandparents, are going to love these. These are addictive. Don't be surprised if your called\"KITCHEN GODDESS\" for making these for your family and friends!
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[Name] Rumaki [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2001-12-20T18:02:00Z [Description] Make and share this Rumaki recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Pork", "Tropical Fruits", "Fruit", "Meat", "Potluck", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1 1/2", "1"] [RecipeIngredientParts] ["water chestnuts", "pineapple chunks", "bacon", "chutney"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 94.1 [FatContent] 7.7 [SaturatedFatContent] 2.6 [CholesterolContent] 11.6 [SodiumContent] 143.5 [CarbohydrateContent] 4.2 [FiberContent] 0.4 [SugarContent] 1.8 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 40 rumakis [RecipeInstructions] Preheat oven to 350 degrees. Slice the water chestnuts and bacon in half. Layer one water chestnut half and one pineapple chunk atop each bacon. Wrap bacon slices around water chestnut and pineapple; secure with toothpicks. Place on broiler rack, allowing fat to drain while baking. Bake for 40 minutes. Turn each piece and bake an additional 20 minutes or until crispy. Remove from oven. Dip each piece in the chutney. Reserved pineapple juice may be used to thin chutney. Place all pieces on a well-greased baking sheet and bake an additional 20 to 30 minutes. Note: Can freeze after first baking. Freezes well up to 2 months. Thaw before dipping in chutney. Proceed with final baking of 20 to 30 minutes at 350 degrees.
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[Name] Super Burgers [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-12-20T18:02:00Z [Description] Make and share this Super Burgers 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/16/04/0/pic5e7Loq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/04/0/picRZr8MZ.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Lamb/Sheep", "Pork", "Meat", "Very Low Carbs", "High Protein", "High In...", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "2", "1/4", NA, NA] [RecipeIngredientParts] ["lean ground lamb", "ground pork", "dried parsley", "onion powder", "garlic powder", "olive oil", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 986.0 [FatContent] 79.0 [SaturatedFatContent] 28.9 [CholesterolContent] 239.7 [SodiumContent] 202.8 [CarbohydrateContent] 6.3 [FiberContent] 1.0 [SugarContent] 0.4 [ProteinContent] 59.5 [RecipeServings] nan [RecipeYield] 8 burgars [RecipeInstructions] Mix meats, parsley and powders in a large bowl. Divide mixture into 8 equal portions (6 oz ea]. Gently form into the desired sized disk, generally about 4\" diameter, 3/4\" thick seems to work pretty good. Don't overwork the meat, it takes the tenderness out of it. At this point you can place the burgers, wrapped in plastic, in the fridge for a day or so without any change of flavor. Could be frozen as well. Press your thumb in the center of each burger to form a depression about 1/2 the thickness of the burger. This prevents the football burger problem that everyone squeezes the burger for. Right before cooking brush a bit of olive oil on the burgers and season with garlic salt and pepper. Cook on a VERY hot grill, about 4 minutes. Extinguish flare-ups as required. Turn once and cook for an additional 4 minutes for a hot pink center (3 minutes for rare, 5 minutes for well done] Add cheese (if desired] for the last 60 seconds or so. The key here is to form a crust that will seal in the juices and yield a juicy, flavorful burger. Can also be done in a hot cast iron skillet on the stove.
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[Name] Walnut Stuffing for Beef [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-12-20T18:02:00Z [Description] Make and share this Walnut Stuffing for Beef recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Nuts", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1", "1/2", "1 1/2", "3"] [RecipeIngredientParts] ["butter", "onion", "walnuts", "egg", "parsley", "port wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 97.5 [FatContent] 8.5 [SaturatedFatContent] 1.7 [CholesterolContent] 38.6 [SodiumContent] 22.0 [CarbohydrateContent] 3.3 [FiberContent] 0.9 [SugarContent] 1.1 [ProteinContent] 2.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat butter over medium heat in a medium saucepan. Saute onions for 5 minutes or until translucent. Remove from heat and add remaining ingredients. Stuff Beef fillet and cook to desired doneness.
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[Name] Almond Cardamom Cookies [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-12-20T18:02:00Z [Description] Make and share this Almond Cardamom Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Nuts", "Winter", "Christmas", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "1/2 - 1", "1/4", "1", "1/2", "1/2", "1", NA] [RecipeIngredientParts] ["flour", "butter", "sugar", "vanilla", "ground cardamom", "orange zest", "salt", "powdered sugar"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 1048.2 [FatContent] 74.0 [SaturatedFatContent] 31.4 [CholesterolContent] 122.0 [SodiumContent] 406.5 [CarbohydrateContent] 83.4 [FiberContent] 8.0 [SugarContent] 28.0 [ProteinContent] 18.4 [RecipeServings] nan [RecipeYield] 2 dozen cookies [RecipeInstructions] Preheat oven to 325F degrees. In a food processor, combine flour and next 7 ingredients. Process until mixture resembles fine meal and dough starts forming. Shape into 1\" balls, place on cookie sheet and bake until firm to the touch, about 20 minutes. Sprinkle with powdered sugar, cool.
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[Name] Lemon Chicken with Red Peppers and Snow Peas [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-12-20T18:02:00Z [Description] Make and share this Lemon Chicken with Red Peppers and Snow Peas recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Vegetable", "Meat", "Asian", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1 1/2", "1 1/2", "1", "1", "1/4", "1", "2", "1", "4", "2", "1", "4", "1", "1", "2", "2"] [RecipeIngredientParts] ["snow peas", "onion", "boneless skinless chicken breast", "flour", "salt", "lemon juice", "sugar", "cornstarch", "lemon, rind of", "garlic", "parsley", "cilantro"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 301.0 [FatContent] 10.8 [SaturatedFatContent] 1.8 [CholesterolContent] 74.4 [SodiumContent] 804.3 [CarbohydrateContent] 21.4 [FiberContent] 2.8 [SugarContent] 7.8 [ProteinContent] 28.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large skillet heat 1 t. of oil over medium heat and saute peppers, peas and onions until just tender/crisp-3 min-remove and place on bottom of serving dish. Cut chicken into thick strips and dust with flour/salt. Add 3 t's of oil into skillet and cook chicken until done-around 8 min- Meanwhile in a saucepan combine stock, lemon juice, sugar, oil, cornstarch, sesame oil, zest and garlic-cook over medium high heat for 3 minutes or until thickened. Place chicken on pepper/snowpea mixture and pour a little sauce over it. Reserve the rest for the table. Serve with hot rice and vegetable spring rolls.
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[Name] Jamaican YoYo [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-20T18:02:00Z [Description] Make and share this Jamaican YoYo recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Caribbean", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["15", "15"] [RecipeIngredientParts] "white rum" [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 32.1 [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] Pour ingredients into a shot glass in the order given. I have found that i have real trouble layering them. Enjoy the drink.
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[Name] Orange-Chocolate Ice Cream Sauce [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-12-20T18:02:00Z [Description] This is sublime, and always a hit with dinner guests. To cut down the fat/calories, use water instead of milk, and eliminate the chopped chocolate. Warning: it won't be as rich or as luscious if you do this! After you dish out the ice cream and pour on the sauce, I also suggest adding some freshly grated orange zest on top. Your guests will love it! [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Frozen Desserts", "Dessert", "Fruit", "Canadian", "Kosher", "Potluck", "< 15 Mins", "Refrigerator", "Beginner Cook", "Freezer", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3/4", "1/2", "1/2", "2", "1/3", "2", "1"] [RecipeIngredientParts] ["white sugar", "milk", "bittersweet chocolate", "unsalted butter", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 983.6 [FatContent] 53.8 [SaturatedFatContent] 33.8 [CholesterolContent] 134.7 [SodiumContent] 58.1 [CarbohydrateContent] 134.7 [FiberContent] 10.7 [SugarContent] 113.4 [ProteinContent] 9.8 [RecipeServings] nan [RecipeYield] 1 1/3 cups [RecipeInstructions] In a medium-sized saucepan, combine sugar and cocoa, then whisk in milk, then chopped chocolate. Turn heat to medium and cook, whisking constantly, for 5 minutes. Remove from the heat and stir in remaining ingredients until sauce is smooth. Serve either chilled or warmed, over vanilla ice cream. Store in the fridge, but this sauce will keep well in the freezer if your batch won't be gone within a week or two.
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[Name] Flying Dutchman [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-20T18:02:00Z [Description] No this drink will not make you fly but, be careful how much you drink or you could be crawling.LOL. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["60", "15"] [RecipeIngredientParts] "Cointreau liqueur" [AggregatedRating] nan [ReviewCount] nan [Calories] 146.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.1 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Combine gin and contreau in a small glass with ice. Stir and let the drink chill. Strain into another glass and serve.
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