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[Name] Wounded Dragon [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-20T18:02:00Z [Description] Make and share this Wounded Dragon recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Vegan", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["10", "10", "10"] [RecipeIngredientParts] "Bacardi 151 rum" [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 58.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.8 [CarbohydrateContent] 9.1 [FiberContent] 0.0 [SugarContent] 6.3 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Layer in the order given above into a shot glass. Enjoy your fantastic layering ability (I hope]. Drink.
[Name] Broiled Scallops [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT16M [PrepTime] PT5M [TotalTime] PT21M [DatePublished] 2001-12-20T18:02:00Z [Description] Make and share this Broiled Scallops 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/16/04/8/picjQ9aHf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/04/8/picszLBcw.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Very Low Carbs", "Free Of...", "Spicy", "Broil/Grill", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["10", "1", "1", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["scallops", "unsalted butter", "margarine", "olive oil", "garlic powder", "onion powder", "paprika", "chives", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 23.0 [Calories] 178.1 [FatContent] 13.1 [SaturatedFatContent] 4.6 [CholesterolContent] 40.0 [SodiumContent] 121.8 [CarbohydrateContent] 2.1 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 12.7 [RecipeServings] 2.0 [RecipeYield] 10 scallops [RecipeInstructions] Put the scallops onto a container for the broiler. Add butter/margarine and olive oil. Sprinkle spices onto the scallops. Place a few inches away from broiler fire. Broil for 12 minutes. Turn the scallops over and broil for another 4 minutes. Serve as an appetizer or as part of a main course.
[Name] Meltdown [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-20T18:02:00Z [Description] Make and share this Meltdown recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["20", "10"] [RecipeIngredientParts] "vodka" [AggregatedRating] nan [ReviewCount] nan [Calories] 43.7 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.2 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Make sure the vodka is chilled. Pour Vodka into a shot glass. Top with the schnapps.
[Name] Chili Con Carne [AuthorId] 26706 [AuthorName] OZmark [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2001-12-20T18:02:00Z [Description] This recipe is different to the mainstream Con Carnes. It has a distinctive aroma and an equally impressive taste. This recipe originated from a VERY old mexican cookbook my mum purchased 20 years ago. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/05/0/HSrBKn40SRO0Jmk37P4d_image.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Meat", "Mexican", "Spicy", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["500", "500", "1", "1", "2", "1", "2", "1 -4", "2", "2", "2", "1", "1"] [RecipeIngredientParts] ["beef", "pork", "onion", "tomato paste", "garlic cloves", "tomato sauce", "water", "mild chili powder", "salt", "oregano", "cumin", "red kidney beans"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 679.9 [FatContent] 32.8 [SaturatedFatContent] 12.2 [CholesterolContent] 132.3 [SodiumContent] 2420.5 [CarbohydrateContent] 47.3 [FiberContent] 14.0 [SugarContent] 13.4 [ProteinContent] 51.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Add Pork and Beef to pan and brown meat. Then add onion, garlic, water, tomato sauce and tomato paste. Mix Cocoa, chilli powder, salt, cumin, oregano and add to pan slowly, mixing in well. Cook on low for 1-2 hours or until meat is tender OR pile ingredients into crockpot and cook on LOW for 8-10 hours. This dish is quite unique as it uses cubed meats rather than mince.
[Name] Plain Popovers [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-12-20T18:02:00Z [Description] My all time comfort food. It is not a Yorkshire but just as good I think. But you must not beat in the eggs or flour. It should be really lumpy and "eggy" looking before cooking. Use lots of Pam spray if not using non stick pan. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Healthy", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2"] [RecipeIngredientParts] ["eggs", "milk", "all-purpose flour", "salt"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 94.8 [FatContent] 2.5 [SaturatedFatContent] 1.1 [CholesterolContent] 57.1 [SodiumContent] 178.1 [CarbohydrateContent] 13.4 [FiberContent] 0.4 [SugarContent] 0.1 [ProteinContent] 4.2 [RecipeServings] nan [RecipeYield] 8 popovers [RecipeInstructions] Put flour and salt on paper towel (why dirty a dish?]. Put milk in a bowl and add eggs. Break eggs& yoke by lifting a fork under them 2 or 3 times Do not beat it (you should see the eggs in the milk]. Add flour and salt all at once. With a fork fold into milk and leave it very lumpy (break up large lumps but leave it real lumpy]. Liberally spray (lightly if using a non stick pan] an 8 cup muffin tin with Pam. Fill cups 3/4 full. Place in a COLD oven. Set oven to 450 degrees and cook 30 to 35 minutes. A 12 cup muffin tin can be used but the cooking time must be adjusted lower. These have always come out crisp outside, soft inside and puffy. They can be done ahead and reheated as well.
[Name] Dessert Samosas [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-12-20T18:02:00Z [Description] Make and share this Dessert Samosas recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Southwest Asia (middle East]", "Asian", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["12", "1", "1/3", "3/4", "1/2", "1/3", "1/4", "6"] [RecipeIngredientParts] ["frozen puff pastry", "coconut milk", "unsweetened coconut", "ground cardamom", "sultana", "brown sugar", "crystallized ginger"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 443.2 [FatContent] 32.0 [SaturatedFatContent] 18.1 [CholesterolContent] 0.0 [SodiumContent] 124.8 [CarbohydrateContent] 36.8 [FiberContent] 4.4 [SugarContent] 12.7 [ProteinContent] 5.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["After soaking the coconut for 1 hour mix remaining ingredients together.", "Roll out pastry sheet, about 1/4 inch thick and cut into 3 inch circles.", "Place 1 1/2 t's of filling in each, moisten edges with water, fold over and seal edges by crimping.", "Place pastries on a lightly greased cookie sheet.", "Cover with plastic wrap and place in the fridge for about 1 hour.", "Preheat oven to 425 degrees.", "Brush pastries with egg wash and bake for 20 minutes or until golden and crisp.", "***The amount you get depends on how thick you roll the pastry." ]
[Name] Frozen Lemon Salad [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-12-20T18:02:00Z [Description] Make and share this Frozen Lemon Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1", "1", "1/4", NA] [RecipeIngredientParts] ["cream cheese", "mayonnaise", "mandarin oranges", "lettuce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 190.9 [FatContent] 12.2 [SaturatedFatContent] 6.0 [CholesterolContent] 31.6 [SodiumContent] 109.0 [CarbohydrateContent] 18.4 [FiberContent] 1.6 [SugarContent] 14.3 [ProteinContent] 3.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] STir together cream cheese and mayonnaise till smooth. Stir lemon sherbet to soften. Quickly stir into cream cheese mixture. Stir in chopped oranges, peaches and almonds. Turn cream cheese/fruit mixture into a 8x8x2 inch dish. Cover and freeze until firm. To serve, let stand at room temp for 10 minutes. Cut into squares and serve on lettuce lined salad plates.
[Name] Easy Scalloped Corn [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-12-20T18:02:00Z [Description] I've been readin "Come'n get it, Favorite Ranch recipes" and this is a recipe from it. Sounds good, easy and tasty [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/05/4/ta7jhtenRtqbx3tnPMow_THE%20FOOD%20GAYS%20-%20Corn-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/05/4/iDxiDlq3SvChIgsziMNl_117058316525415.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/05/4/uzCMafDSJuckdyMZKZDd_THE%20FOOD%20GAYS%20-%20Corn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/05/4/SMAe87I5SrooyChBmhwQ_THE%20FOOD%20GAYS%20-%20Corn-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/05/4/picumHOqG.jpg"] [RecipeCategory] Vegetable [Keywords] ["Canadian", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "3/4", "1", "1/2", "3/4", "3"] [RecipeIngredientParts] ["eggs", "milk", "salt", "pepper", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 234.8 [FatContent] 9.8 [SaturatedFatContent] 5.1 [CholesterolContent] 81.5 [SodiumContent] 983.1 [CarbohydrateContent] 34.2 [FiberContent] 2.0 [SugarContent] 4.9 [ProteinContent] 6.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix the corn, eggs, milk, salt& pepper in a casserole dish. Mix in half of the soda cracker crumbs. Mix the remaining crumbs with the butter and sprinkle on top of the corn. Bake uncovered in 325F oven for about 1 hour.
[Name] Oven Baked Pork Stew [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2001-12-20T18:02:00Z [Description] A delicious change from the typical beef stew. Serve with crusty french bread slices. Wonderful, thick, filling meal for a cold day. [Images] character(0) [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Pork", "Vegetable", "Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "2", "3", "1", "1", "1", "1", "1", "1/2", "1/2", "1/4", "1/4", "1/2", "4", "1", "1", "10"] [RecipeIngredientParts] ["boneless pork", "flour", "tomatoes", "garlic clove", "bay leaf", "sugar", "beef bouillon granules", "thyme", "dried oregano", "water", "salt", "sweet potatoes", "onion", "green pepper"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 405.3 [FatContent] 18.9 [SaturatedFatContent] 6.3 [CholesterolContent] 76.0 [SodiumContent] 365.9 [CarbohydrateContent] 32.0 [FiberContent] 6.5 [SugarContent] 10.2 [ProteinContent] 26.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Brown meat half at a time in hot oil. Stir flour into drippings left in the pan. Stir in undrained tomatoes, garlic, bay leaf, sugar, bouillon, thyme, oregano, hot sauce, water and salt. Cook and stir until thick and bubbly. Combine meat, sweet potatoes, onion, and green pepper in a 3 qt casserole dish. Stir in tomato mixture. Bake, covered in a 350°F oven for about 1 1/2 hours or until meat and veggies are tender, stirring occasionally. Remove bay leaf. Stir in peas. Bake 5 to 10 minutes more.
[Name] Chocolate-Date Torte [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-12-20T18:03:00Z [Description] Make and share this Chocolate-Date Torte recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/2", "7", "1/2", "1/2", NA, NA, NA] [RecipeIngredientParts] ["sugar", "dates", "chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 455.4 [FatContent] 30.0 [SaturatedFatContent] 10.3 [CholesterolContent] 0.0 [SodiumContent] 151.7 [CarbohydrateContent] 48.0 [FiberContent] 10.3 [SugarContent] 32.4 [ProteinContent] 13.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Process almonds and chocolate in a food processor to small chunks-but not fine. In a large bowl beat the whites to stiff peaks and gradually add sugar. Fold in the almond/chocolate mixture and dates. Pour into a foil lined 9 inch springform pan. Bake for 45 minutes in a 350 degree oven. Turn off oven and crack the oven door and allow the torte to cool. When cold turn out onto a platter and refrigerate overnight. I did not chill it overnight and had a crumbly mess the first time-yummy but crumbly. Remove from fridge and spread the top with a generous layer of whipped cream. Top with grated or shaved chocolate and slivered almonds.
[Name] I'm Feeling Loopie [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-20T18:03:00Z [Description] If you have read my other cocktail recipes then you will be able to tell that I love shaker cups. There are so many yummy drinks out there just waiting to be found although the majority have already been invented. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["10", "10", "10", "1"] [RecipeIngredientParts] ["vodka", "Amaretto"] [AggregatedRating] nan [ReviewCount] nan [Calories] 28.3 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.4 [CarbohydrateContent] 1.6 [FiberContent] 0.0 [SugarContent] 1.2 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients into a shaker cup filled with ice and shake. Stain into a shooter. 1,2,3, shoot.
[Name] Tangy Sweet Mustard [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-12-20T18:03:00Z [Description] Make and share this Tangy Sweet Mustard recipe from Food.com. [Images] character(0) [RecipeCategory] Canadian [Keywords] ["Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/2", "2", "1/2", "1/2", "2"] [RecipeIngredientParts] ["dry English-style mustard", "white sugar", "salt", "eggs", "cider vinegar", "water", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 989.5 [FatContent] 58.7 [SaturatedFatContent] 19.0 [CholesterolContent] 484.1 [SodiumContent] 1479.2 [CarbohydrateContent] 83.2 [FiberContent] 13.2 [SugarContent] 57.3 [ProteinContent] 35.2 [RecipeServings] nan [RecipeYield] 1-2 cups [RecipeInstructions] Mix dry mustard with sugar & salt in a small saucepan. Beat the vinegar, eggs & water together. Add slowly to dry ingredients in the saucepan, stirring to avoid lumps. Cook mixture over medium heat until thick and smooth, stir while heating. Remove from heat, add butter (marg.] in bits & mix well. Place in sterilized jars & refrigerate.
[Name] North Pole Drink [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-12-20T18:03:00Z [Description] If you want a real true Christmas drink than this is it. This must nearly be Santa’s official drink if he ever had one. This can be yummy but, I suggest that you only drink one at a time. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Winter", "Christmas", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["30", "15", "15", "1", NA] [RecipeIngredientParts] ["maraschino juice", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 94.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 55.5 [CarbohydrateContent] 1.8 [FiberContent] 0.1 [SugarContent] 0.7 [ProteinContent] 3.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients except whipped cream into a shaker cup filled with ice and shake very well. Strain into a cocktail glass and top with whipped cream. Enjoy a great drink.
[Name] Early American Spice Cake [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-12-20T18:03:00Z [Description] Make and share this Early American Spice Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Spicy", "< 60 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["2/3", "1 1/2", "3", "2 1/4", "1", "1", "1/2", "3", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["shortening", "brown sugar", "eggs", "all-purpose flour", "baking soda", "buttermilk", "salt", "cinnamon", "ground allspice", "ground nutmeg", "ground cloves", "ground ginger"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 160.0 [FatContent] 6.6 [SaturatedFatContent] 1.7 [CholesterolContent] 26.9 [SodiumContent] 126.2 [CarbohydrateContent] 23.2 [FiberContent] 0.5 [SugarContent] 13.8 [ProteinContent] 2.4 [RecipeServings] 24.0 [RecipeYield] 24 squares [RecipeInstructions] Preheat oven to 350 F degrees. Grease and flour a 9\" X 13\" pan. Cream shortening and gradually add sugar beating until light and fluffy. Add eggs all at one time, beating well after each addition. Sift together flour, soda, salt and spices. Add alternately with buttermilk, blend well after each addition. Pour into prepared pan. Bake 35 to 40 minutes or until done.
[Name] Southern bbq sauce [AuthorId] 26399 [AuthorName] Theresa Thunderbird [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-12-20T18:03:00Z [Description] Make and share this Southern bbq sauce recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/06/1/pic2QXtcz.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "1/2", "4", "1/2", "1/2", "2", "1/2", "1/2"] [RecipeIngredientParts] ["molasses", "ketchup", "brown sugar", "liquid smoke", "vinegar", "vinegar", "dry mustard", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 468.1 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1370.2 [CarbohydrateContent] 116.8 [FiberContent] 0.6 [SugarContent] 104.2 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] "Combine all ingredients in a sauce pan and simmer on low heat for 30 minutes."
[Name] Ham Cream Cheese Ball [AuthorId] 26712 [AuthorName] katie brannon [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-12-20T18:03:00Z [Description] My mother has used this recipe for every occasion that you can possibly think of. Everyone asks for the recipe and cannot believe that it is that easy. It is also great because you can add or subtract as much ham or onions as you want. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Cheese", "Vegetable", "Very Low Carbs", "Kid Friendly", "Christmas", "< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2"] [RecipeIngredientParts] ["cream cheese", "ham", "green onions"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 270.0 [FatContent] 22.3 [SaturatedFatContent] 13.3 [CholesterolContent] 84.5 [SodiumContent] 817.3 [CarbohydrateContent] 3.7 [FiberContent] 0.8 [SugarContent] 0.8 [ProteinContent] 14.3 [RecipeServings] nan [RecipeYield] 1 party size cheeseball [RecipeInstructions] Cut up the ham into small pieces. Cut up the green onions into small pieces as well. Combine the softened cream cheese, the green onions, and the ham into a bowl and mix (smoosh] with your hands. Form into a ball. Refrigerate until ready to serve. Great with Ritz crackers!
[Name] Mad Morgan [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-20T18:03:00Z [Description] Make and share this Mad Morgan recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["30", "30"] [RecipeIngredientParts] "Captain Morgan's spiced rum" [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] 2.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients into a shaker cup filled with ice. Stain into 2 shot glasses. 1,2,3 skull.
[Name] Beautiful Baked Chicken Kievs [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-12-20T18:03:00Z [Description] I love chicken kievs and this is my favourite recipe for home made kievs. I know you can buy them in a shot but there is something about making your own food at home. It must be all the love that goes into it. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/4", "2", "1/4", "1/4", "2", "2", "2", "3 1/2", "1", "1/4"] [RecipeIngredientParts] ["margarine", "fresh parsley", "dried rosemary", "garlic powder", "boneless skinless chicken breasts", "skim milk", "skim milk", "lemon", "pepper"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 227.9 [FatContent] 13.6 [SaturatedFatContent] 2.9 [CholesterolContent] 38.0 [SodiumContent] 299.7 [CarbohydrateContent] 11.4 [FiberContent] 1.1 [SugarContent] 1.1 [ProteinContent] 15.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine margarine, parsley, rosemary, garlic and pepper in a small mixing bowl. Shape margarine mixture into 4 5cm long sticks. freeze until firm. Place each chicken breast half between 2 sheets of waxed paper and flatten to 1/2cm thickness with a meat mallet or rolling pin. Place 1 margarine stick in the center of each chicken breast. Fold ends over margarine and roll up, beginning with long side. Secure each end with wooden toothpicks. Dip chicken rolls into the milk and coat thoroughly with breadcrumbs. Bake at 400°F for 25 minutes until browned. Garnish with lemon wedges and serve.
[Name] Beef Patties in Gravy [AuthorId] 26399 [AuthorName] Theresa Thunderbird [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-12-20T18:03:00Z [Description] These are cheesy beef patties with mushrooms in gravy.I have been making them for years. This is one I created myself. We all love it. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "1", "3/4", "1", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["ground beef", "cheddar cheese", "garlic powder", "egg", "mushrooms", "salt"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 371.6 [FatContent] 21.8 [SaturatedFatContent] 9.2 [CholesterolContent] 114.3 [SodiumContent] 598.6 [CarbohydrateContent] 16.8 [FiberContent] 1.4 [SugarContent] 2.0 [ProteinContent] 26.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients in order given except mushrooms and mushroom soup. Shape into patties and place in the bottom of a casserole dish,spread with mushroom soup. Add a layer of mushrooms,another layer of patties then mushrooms keep layering ending with mushrooms on top. Pour the reserved mushroom liquid all over the top. Bake at 350°F for about 1 hour.
[Name] Fifty-Fifty Cocktail [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-20T18:03:00Z [Description] If James Bond was going to stop drinking martini's then I would say he could start drinking this drink. Not one of my favourites but, I had to include it for my mates. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["45", "45"] [RecipeIngredientParts] "dry vermouth" [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 109.7 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.8 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix both together in a cocktail glass. Enjoy the tranquility.
[Name] Cranberry Maple Carrots [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-12-20T18:03:00Z [Description] Make and share this Cranberry Maple Carrots recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/06/7/ASZOcjiQ8ybwf15e66Vo_%20THE%20FOOD%20GAYS%20-%20Glazed%20Carrot.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/06/7/J2BD0JwScmYMoIxzadXJ_%20THE%20FOOD%20GAYS%20-%20Glazed%20Carrot-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/06/7/OE1GIWWSSeJnGRyhtmt6_%20THE%20FOOD%20GAYS%20-%20Glazed%20Carrot-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/06/7/picYxUl59.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/06/7/picin3N3u.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/06/7/picV4UQK5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/06/7/picHcb9u5.jpg"] [RecipeCategory] Fruit [Keywords] ["Vegetable", "Canadian", "Low Protein", "Low Cholesterol", "Healthy", "Kosher", "Potluck", "Winter", "Christmas", "Thanksgiving", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1/2", "2", "1", "1/2", NA] [RecipeIngredientParts] ["unsalted butter", "craisins", "pure maple syrup", "fresh ginger", "fresh rosemary"] [AggregatedRating] 5.0 [ReviewCount] 33.0 [Calories] 101.5 [FatContent] 3.1 [SaturatedFatContent] 1.9 [CholesterolContent] 7.6 [SodiumContent] 89.7 [CarbohydrateContent] 18.9 [FiberContent] 3.7 [SugarContent] 13.3 [ProteinContent] 0.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Place carrots in a saucepan and cover with salted water; bring to a boil over high heat.", "Reduce heat to medium and boil for 3 to 4 minutes or until almost fork tender; drain well and set aside.", "In a large skillet, melt butter over medium-high heat, then add carrots to melted butter, along with the craisins.", "Cook, stirring frequently, for 3 to 5 minutes or until carrots begin to brown.", "Stir in maple syrup, then add ginger, rosemary, and salt and pepper.", "Cook until carrots are tender, shiny and caramelized." ]
[Name] Mustard Cream Salad Dressing [AuthorId] 4470 [AuthorName] Bergy [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-12-20T18:03:00Z [Description] Such an easy dressing for a mixed green or endive salad. English mustard powder is stronger than French mustard powder and the Chinese is the very hottest so choose how powerful you want the flavor Try French first [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Lunch/Snacks", "Caribbean", "Free Of...", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["5", "3", NA, NA] [RecipeIngredientParts] ["mustard powder", "fresh lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 69.4 [FatContent] 6.2 [SaturatedFatContent] 3.0 [CholesterolContent] 17.1 [SodiumContent] 5.0 [CarbohydrateContent] 2.3 [FiberContent] 0.8 [SugarContent] 0.4 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Whisk cream and mustard until slightly thickened. Add lemon juice, salt& pepper to taste (add a little at a time until you get it just right]. Let stand at room temperature for at least 15 minutes before serving.
[Name] Nut Clusters [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-12-20T18:03:00Z [Description] Make and share this Nut Clusters recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "Christmas", "< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["8", "1", "2", "1 1/2"] [RecipeIngredientParts] "instant coffee powder" [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 32.8 [FatContent] 3.4 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 1.5 [CarbohydrateContent] 1.9 [FiberContent] 1.1 [SugarContent] 0.1 [ProteinContent] 0.8 [RecipeServings] 36.0 [RecipeYield] 36 clusters [RecipeInstructions] Roast the nuts in a 350 degree oven until aromatic and lightly browned. Depending on the nut's it could be 5-12 mins Melt the chocolate with the oil and coffee in a double boiler over low heat. The water should not touch the pan and shouldn't be over 160 degrees f. Remove the chocolate as it starts to melt and stir, the ambient heat should be enough to finsih melting it. If not return to heat for a couple minutes. This can be done in a microwave if you stop it every 15 seconds to stir. Stir chocolate until it's, add nuts, drop onto sheets of wax paper with a heaping measuring teaspoon. Let cure, will take 1-4 hours depending on heat and humidity. Note, you may have too much chocolate depending on the nuts you use. This amount worked well for pecans and walnuts, but was a bit too much for almonds and cashews. Store in an airtight container for weeks.
[Name] Joe's Lemonade Chicken [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-12-20T18:03:00Z [Description] This is quick & simple, but delicious. You can do it outside on the grill or inside under a broiler, it's that versatile. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Fruit", "Meat", "Kid Friendly", "Kosher", "Broil/Grill", "< 15 Mins", "Oven", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", NA] [RecipeIngredientParts] ["boneless chicken breasts", "lemon pepper", "salt"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 522.6 [FatContent] 21.1 [SaturatedFatContent] 6.1 [CholesterolContent] 145.3 [SodiumContent] 145.9 [CarbohydrateContent] 34.4 [FiberContent] 0.1 [SugarContent] 32.9 [ProteinContent] 47.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Pound chicken breasts on each side and place in a ziplock baggie. Add lemonade and lemon pepper. Marinate overnight. Drain chicken and grill. Season with salt& more lemon pepper if desired.
[Name] Mad Scientist [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT8M [TotalTime] PT8M [DatePublished] 2001-12-20T18:03:00Z [Description] This drink has to be lit on fire to be drunk. It isn't the easiest cocktail to make, but give it a go. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Vegan", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["30", "45", "1", "10"] [RecipeIngredientParts] ["soda water", "Bacardi 151 rum"] [AggregatedRating] nan [ReviewCount] nan [Calories] 7.2 [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] 3.0 [RecipeYield] nan [RecipeInstructions] Place Midori, sour mix, and soda in a shaker cup filled with ice and shake. Strain into 3 shot glasses. Top it off with rum. Ignite. Blow out then drink.
[Name] Tex-Mex Hot Sauce [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-12-20T18:03:00Z [Description] Make and share this Tex-Mex Hot Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Fruit", "Vegetable", "Tex Mex", "Southwestern U.S.", "Mexican", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Potluck", "Spicy", "< 15 Mins", "For Large Groups", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "3", "3", "3", "1", "1", "2", "2", "1", "1", "1/4", "1"] [RecipeIngredientParts] ["tomato paste", "water", "vinegar", "chili powder", "salt", "cornstarch", "cayenne pepper", "sugar", "onion powder", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 15.1 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 381.2 [CarbohydrateContent] 3.3 [FiberContent] 0.7 [SugarContent] 1.8 [ProteinContent] 0.6 [RecipeServings] 16.0 [RecipeYield] 4 cups [RecipeInstructions] ["Combine the tomato paste with the water in a medium saucepan and whisk until smooth.", "Add the remaining ingredients and stir until combined.", "Heat mixture over medium high heat until it begins to boil.", "Continue to cook for about 3 minutes, stirring often.", "Remove from heat.", "When sauce is cool enough to taste, try a sample and call your local Fire Department if necessary.", "If it's not hot enough for you, add some jalapenos and/or cayenne pepper and/or ground red pepper.", "When sauce has cooled sufficiently poured it into a sealed container and refrigerate." ]
[Name] Rao's Famous Lemon Chicken [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-12-20T18:03:00Z [Description] Make and share this Rao's Famous Lemon Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Fruit", "Meat", "European", "Very Low Carbs", "Kid Friendly", "Kosher", "Broil/Grill", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "2", "1", "1", "1 1/2", "1/2", NA] [RecipeIngredientParts] ["broiler chickens", "Italian parsley", "fresh lemon juice", "olive oil", "red wine vinegar", "fresh garlic", "dried oregano"] [AggregatedRating] 4.0 [ReviewCount] 10.0 [Calories] 1314.9 [FatContent] 104.6 [SaturatedFatContent] 24.6 [CholesterolContent] 340.5 [SodiumContent] 321.1 [CarbohydrateContent] 6.1 [FiberContent] 0.4 [SugarContent] 2.1 [ProteinContent] 84.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat broiler for at least 15 minutes so it has its maximum heat. Broil chicken halves, turning once, for about 30 minutes or until skin is golden-brown and juices run clear when you pierce the bird with a fork; don't overcook or chicken will be dry. Remove chicken from broiler, but leave broiler on. Using a very sharp knife, cut each half into about 6 pieces; ie, leg, thigh, wing, 3 small breast pieces. Place chicken pieces on a baking sheet with sides. Pour Lemon Sauce over the chicken and toss to coat well; if you have to, divide the sauce in half and do the chicken in two batches. Put pan under broiler and broil chicken for 3 minutes; turn pieces and broil for 1 minute more. Place chicken pieces on a large, warmed, serving platter. Pour sauce remaining in pan into a saucepan and put on stove on high heat; stir in parsley; cook for 1 minute. Pour over chicken and serve with lots of crusty bread to sop up sauce. To make Lemon Sauce, combine all sauce ingredients in a bowl and whisk together; refrigerate until needed; whisk again before using.
[Name] Budget-Friendly Bannock [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT7M [PrepTime] PT10M [TotalTime] PT17M [DatePublished] 2001-12-20T18:03:00Z [Description] This is a traditional staple of North American First Nations People and for the early fur traders, settlers and cowboys. You can make one large one or several small ones. They are best right out of the pan, served hot [Images] character(0) [RecipeCategory] Scones [Keywords] ["Quick Breads", "Breads", "Breakfast", "Lunch/Snacks", "Native American", "Low Protein", "High In...", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1/3", "1 3/4", NA] [RecipeIngredientParts] ["flour", "baking powder", "salt", "water"] [AggregatedRating] 3.5 [ReviewCount] 3.0 [Calories] 1539.8 [FatContent] 70.7 [SaturatedFatContent] 27.1 [CholesterolContent] 64.8 [SodiumContent] 4517.2 [CarbohydrateContent] 197.4 [FiberContent] 6.8 [SugarContent] 0.7 [ProteinContent] 25.9 [RecipeServings] nan [RecipeYield] 1 large [RecipeInstructions] Sift dry ingredients together into a bowl. Cut in the lard and add water, taking care not to over mix. Melt some lard in a skillet or Dutch oven, drop spoonfuls of the dough in the pan (there should be enough lard so the bannock can sizzle in it] Cook the bannocks on one side until very brown & crusty, then turn over and brown the other side Serve plain or with fruit preserve.
[Name] Sugar Cookies for Charishma [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT7M [PrepTime] PT45M [TotalTime] PT52M [DatePublished] 2001-12-20T18:03:00Z [Description] These are basic cut-out cookies posted in responce to a request. Convection oven temp is included as well as conventional. I did not include the 3 hour chill time in the cook/prep times below, you may not need it if the dough isn't sticky and rolls out easily. The cook time is 7 minutes per batch. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/07/5/picGdhwDi.jpg" [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "Low Protein", "Kid Friendly", "Spring", "Summer", "Winter", "Christmas", "Hanukkah", "< 60 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "1/3", "1/3", "3/4", "1", "1", NA, "1", "1/4", "1"] [RecipeIngredientParts] ["flour", "baking powder", "butter", "shortening", "sugar", "egg", "vanilla", "powdered sugar", "vanilla", "milk"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 88.9 [FatContent] 3.8 [SaturatedFatContent] 1.6 [CholesterolContent] 9.7 [SodiumContent] 27.5 [CarbohydrateContent] 12.9 [FiberContent] 0.2 [SugarContent] 7.5 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 36-48 cookies [RecipeInstructions] Cream butter and shortening together, add sugar, baking powder and a dash of salt. Beat until combined, scraping bowl. Add egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Cover and chill for 3 hours or until easy to handle. On a lightly floured surface, roll half of the dough at a time to 1/8\" thick. Cut into shapes with a cookie cutter. Place on an ungreased cookie sheet. in a conventional oven bake at 375F 7-8 minutes or until edges are firm and bottoms are slightly browned. Cool on a wire rack, or on waxed paper on the countertop. Frost with icing when cooled. For a convection oven, I have seen that you would bake them on 325F for 7-8 minutes. If you take them out and let them sit on the pan for a minute, they will continue to cook. I usually take mine out a bit early, when they look like they aren't quite done yet. This lets them stay soft and chewy. Another tip is to drop the pan flat onto the counter after removing from the oven, this helps to spread them out so they aren't so puffed up. For the icing, just mix the 3 ingredients together until it is a good spreading consistency, adding extra milk 1 teaspoon at a time. Add a drop of food coloring.
[Name] Ginger - Lime Prawns [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT6M [PrepTime] PT20M [TotalTime] PT26M [DatePublished] 2001-12-20T18:03:00Z [Description] Make and share this Ginger - Lime Prawns recipe from Food.com. [Images] character(0) [RecipeCategory] Broil/Grill [Keywords] ["< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/2", "4", "1", "1", "6", "1", "2", "1/2", "1/2"] [RecipeIngredientParts] ["canola oil", "fresh lime juice", "lime peel", "onion", "garlic", "ginger", "green chilies", "salt", "black pepper"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 287.1 [FatContent] 19.8 [SaturatedFatContent] 1.5 [CholesterolContent] 190.5 [SodiumContent] 1052.0 [CarbohydrateContent] 5.9 [FiberContent] 0.7 [SugarContent] 1.6 [ProteinContent] 21.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Shell and devein the prawns. Evenly thread on 8 skewers. Leave onion \"juice\" in the processor and add remaining ingredients. Whirl to smooth. Spread paste on prawns, both sides and marinate in the fridge for 2 hours. At this point you can place under a preheated broiler for 3 minutes on each side or on the grill, same amount of time. Cooking time is aproximate-depends on the size of your prawns.
[Name] Green Peppercorn Mustard [AuthorId] 4470 [AuthorName] Bergy [CookTime] nan [PrepTime] PT1H15M [TotalTime] PT1H15M [DatePublished] 2001-12-20T18:04:00Z [Description] Very tasty mustard! Great with poultry terrines or try a bit mixed in with your mayonnaise.Especially if you are doing deviled eggs.Makes a nice gift. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Canadian", "Free Of...", "Weeknight", "No Cook", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1/2", "1/2", "1/4", "2", "2", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["hot water", "mustard seeds", "mustard powder", "wine vinegar", "dry vermouth", "honey", "tarragon leaves", "salt", "clove", "allspice", "green peppercorn"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 591.4 [FatContent] 32.3 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 1171.0 [CarbohydrateContent] 56.9 [FiberContent] 16.6 [SugarContent] 25.0 [ProteinContent] 28.1 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] Combine water and mustard seeds in a small bowl and let stand an hour. Drain well. Transfer mustard seeds to a food processor and add remining ingredients except peppercorns and puree, Make sure you scrape down the sides a few times while you are processing. The mixture should be course. Add peppercorns and mix. Put into a sterilized jars, store in a dark cool place.
[Name] Dressed Egg Salad [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-12-20T18:04:00Z [Description] Make and share this Dressed Egg Salad recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/07/8/16078.jpg" [RecipeCategory] Vegetable [Keywords] ["Australian", "Very Low Carbs", "Spring", "Summer", "Thanksgiving", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "1/2", "1/2", "1", "1/4", "4"] [RecipeIngredientParts] ["sugar", "salt", "pepper", "vinegar", "lettuce", "eggs"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 120.6 [FatContent] 9.4 [SaturatedFatContent] 4.5 [CholesterolContent] 202.6 [SodiumContent] 367.0 [CarbohydrateContent] 2.0 [FiberContent] 0.1 [SugarContent] 1.3 [ProteinContent] 6.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place the lettuce in the bottom of a sallad bowl and place sliced boiled eggs on top as shown in the picture. Combine all other ingredients in a cup and them pour over the sallad. Serve.
[Name] Hilder's Special [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT8M [TotalTime] PT8M [DatePublished] 2001-12-20T18:04:00Z [Description] This is a great summer drink. A real traditional cocktail. Best drunk on a hot day but, be careful it has a bit of a hop. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Vegan", "Spring", "Summer", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["30", "60", "150", "1"] [RecipeIngredientParts] ["vodka", "orange"] [AggregatedRating] nan [ReviewCount] nan [Calories] 65.5 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.3 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Pour all ingredients into a blender with ice. Serve in a traditional cocktail glass with a slice of orange as a garnish. Enjoy.
[Name] Venison Stroganoff [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT2H30M [PrepTime] PT30M [TotalTime] PT3H [DatePublished] 2001-12-20T18:04:00Z [Description] I'm posting this in responce to a request. I must say it sounds really good. It is from the Very Virginia Junior League cookbook. [Images] character(0) [RecipeCategory] Deer [Keywords] ["Wild Game", "Meat", "Winter", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/4", "1/4", "1", "3 -5", "2", "2", "3 -4", "2", "1", "2/3", NA] [RecipeIngredientParts] ["salt", "black pepper", "onion", "fresh mushrooms", "butter", "flour", "beef broth", "sherry wine", "tomato paste", "dry mustard", "sour cream", "rice", "potato"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 297.8 [FatContent] 14.4 [SaturatedFatContent] 8.1 [CholesterolContent] 122.0 [SodiumContent] 530.2 [CarbohydrateContent] 6.4 [FiberContent] 0.6 [SugarContent] 1.5 [ProteinContent] 28.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Season venison with salt and pepper, refrigerate for 2 hours. In a large skillet, saute onion and mushrooms in butter until tender. Remove from skillet and set aside. In the same skillet, brown venison, adding more butter if necessary. Remove meat and stir in flour. Gradually add broth, stirring constantly. Stir in sherry, tomato paste and mustard to make a smooth gravy. Add meat, onions and mushrooms and simmer over low heat 20-30 minutes. Just before serving, stir in sour cream and heat until bubbly. Serve over hot noodles, rice or potatoes.
[Name] Beef Tenderloin with Peanut Sauce [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-12-20T18:04:00Z [Description] I love beef tenderloin and the asian flavors in this peanut sauce sound really great. This is from the Very Virginia Junior League cookbook. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Nuts", "Meat", "Asian", "Very Low Carbs", "High Protein", "High In...", "Winter", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1/4", "1/4", "1", "1", "1", "1", "1", "2", "1/2", "2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["beef tenderloin", "ground ginger", "curry powder", "onion", "garlic", "lemon juice", "plum jam", "anchovy paste", "salt", "brown sugar", "soy sauce", "coconut milk", "peanuts"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 823.1 [FatContent] 60.4 [SaturatedFatContent] 24.3 [CholesterolContent] 242.7 [SodiumContent] 1417.8 [CarbohydrateContent] 7.4 [FiberContent] 1.2 [SugarContent] 3.7 [ProteinContent] 60.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat the oven to 400F degrees. Bake tenderloin 35-45 minutes or until a meat thermometer registers 120/rare or to desired degree of doneness. Remove from oven and let stand 10-15 minutes before carving. Meanwhile, in a saucepan combine remaining ingredients except for peanuts and simmer over low heat until thoughly heated. Spread over tenderloin and garnish with peanuts.
[Name] Hot Mustard [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-12-20T18:04:00Z [Description] Make and share this Hot Mustard 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/16/08/2/picIpfbIs.jpg" [RecipeCategory] Canadian [Keywords] ["Low Cholesterol", "Healthy", "Free Of...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2/3", "1/2", "1"] [RecipeIngredientParts] ["mustard powder", "vinegar", "sugar", "water", "salt"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 1378.1 [FatContent] 51.5 [SaturatedFatContent] 2.6 [CholesterolContent] 0.0 [SodiumContent] 168.7 [CarbohydrateContent] 196.0 [FiberContent] 26.3 [SugarContent] 145.5 [ProteinContent] 44.7 [RecipeServings] nan [RecipeYield] 1-1 1/4 cups [RecipeInstructions] Combine all the ingredients in a saucepan. Bring to a boil, reduce heat& simmer 10 minutes. Place in sterilized jar& refrigerate.
[Name] Frog [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-20T18:04:00Z [Description] This is a drink not a way to cook frogs. I wonder what frogs do taste like though. I have never tried them and I doubt if I ever will. But then again you never know. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["30", "30", "30"] [RecipeIngredientParts] "triple sec" [AggregatedRating] nan [ReviewCount] nan [Calories] 73.1 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.6 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Crush some ice and place it in a low-ball glass. Pour in all the ingredients and stir. Now it's time to drink.
[Name] Korean Kimchee [AuthorId] 26399 [AuthorName] Theresa Thunderbird [CookTime] PT48H [PrepTime] PT30M [TotalTime] PT48H30M [DatePublished] 2001-12-20T18:04:00Z [Description] My dad got this recipe from a Korean lady when he was in korea about 28 years ago.My mom makes it really really hot by adding more pepper but I like it with less. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Korean", "Asian", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/2", "3", "2"] [RecipeIngredientParts] ["cabbage", "red pepper flakes", "salt", "garlic cloves", "water"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 46.5 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 11352.2 [CarbohydrateContent] 10.8 [FiberContent] 4.2 [SugarContent] 6.5 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] 1/2 gallon [RecipeInstructions] Chop or slice cabbage into bite size pieces. Put in a large bowl. Add salt to about 2 cups water. Stir to dissolve; pour over cabbage. Add more water--enough to cover all cabbage and let stand overnight and all the next day. Drain & rinse cabbage. Add about 1 cup water the garlic and pepper flakes. Let stand 2 more days then put in the fridge to chill and then eat.
[Name] Your Wet Dream [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-20T18:04:00Z [Description] This is something you can enjoy. No its not a wet dream just the drink. A great layering drink so if you want to impress your friends with your bar skills then this drink might be it. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["10", "10", "10", "10"] [RecipeIngredientParts] "triple sec" [AggregatedRating] nan [ReviewCount] nan [Calories] 4.7 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.2 [CarbohydrateContent] 1.1 [FiberContent] 0.0 [SugarContent] 0.9 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Layer all ingredients into a shot glass in the order given above. Admire your fantastic layering Skills. 1,2,3 drink.
[Name] Coffee Fantasy [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-20T18:04:00Z [Description] When you drink this try and remember that it does have alcohol in. Very yummy especially good, well it is actually made for those coffee lovers out there [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/08/6/picfADgjh.jpg" [RecipeCategory] Beverages [Keywords] ["Low Protein", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["45", "45", "100"] [RecipeIngredientParts] ["Baileys Irish Cream", "coffee", "milk"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 218.1 [FatContent] 11.0 [SaturatedFatContent] 6.8 [CholesterolContent] 41.1 [SodiumContent] 91.8 [CarbohydrateContent] 14.6 [FiberContent] 0.0 [SugarContent] 9.3 [ProteinContent] 4.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Place all in a normal glass. Enjoy the fantasy.
[Name] Marinated Mussels [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT15M [PrepTime] PT2H [TotalTime] PT2H15M [DatePublished] 2001-12-20T18:04:00Z [Description] Make and share this Marinated Mussels recipe from Food.com. [Images] character(0) [RecipeCategory] Mussels [Keywords] ["Potluck", "Weeknight", "Refrigerator", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "1 1/2", "1", "3", "1", "1", "1", "3", "1/2", "1/2", "1", NA] [RecipeIngredientParts] ["dry white wine", "onion", "mussels", "olive oil", "garlic", "fresh thyme", "fresh parsley", "bay leaf", "red wine vinegar", "paprika", "lemon, rind of", "cayenne pepper", "lemon wedge"] [AggregatedRating] nan [ReviewCount] nan [Calories] 212.1 [FatContent] 7.3 [SaturatedFatContent] 1.2 [CholesterolContent] 47.8 [SodiumContent] 491.7 [CarbohydrateContent] 9.2 [FiberContent] 0.5 [SugarContent] 0.8 [ProteinContent] 20.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Bring white wine and onion to boil. Add mussels, cover and steam until mussels open, about 5 minutes. Discard any mussels that do not open. Transfer mussels to plate. Reserve cooking liquid in saucepan. Heat olive oil in skillet. Add minced garlic and saute for 2 minutes. Add seasonings and cook 1 minute. Add mussel cooking liquid, vinegar, paprika, lemon peel and cayenne. Season with salt and pepper. Pour into large bowl. Remove mussels from shells and add to bowl; reserve 1/2 of each shell. Cover and refrigerate for 2 hours. Arrange mussel shells on platter. Place 1 mussel in each shell. Pour marinade over. Garnish with lemon wedges.
[Name] Cranberry Glazed Pork Loin [AuthorId] 26791 [AuthorName] Barby [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2001-12-21T09:34:00Z [Description] This makes a terrific "company meal." A nice presentation plus a starch and a salad will complete the dining experience. This is an adaptation of a recipe I got from an Eagle Grocery Store about 20 years ago. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Weeknight", "Roast", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "2", "1", NA] [RecipeIngredientParts] ["cranberry sauce", "orange marmalade", "powdered ginger", "lemon juice"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 482.7 [FatContent] 25.5 [SaturatedFatContent] 8.8 [CholesterolContent] 108.9 [SodiumContent] 96.7 [CarbohydrateContent] 26.2 [FiberContent] 0.5 [SugarContent] 24.7 [ProteinContent] 36.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine first 4 ingredients in saucepan and heat over a low to medium flame, until flavors are melded. Set aside. Rub pork loin with salt and pepper. Place roast, fat side up on a rack in the roasting pan. Cook uncovered for 1.5 to 2 hours at 325 degrees F., until meat thermometer reads 140- 145 degrees. Coat with 1/4 of the cranberry mixture. Roast for 15 minutes. Add the same amount of glaze and roast for an additional 15 minutes, or until meat thermometer reaches 145 degrees. The residual heat will bring it to a serving temperature of 150 degrees. DO NOT OVER COOK or the meat will get dry and chewy. Let pork loin rest for 15 minutes before carving. Serve on a platter, surrounded by remaining sauce or serve the sauce on the side.
[Name] Sweet Onion Rice Casserole [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-12-21T09:34:00Z [Description] Make and share this Sweet Onion Rice Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Long Grain Rice [Keywords] ["Rice", "Grains", "Vegetable", "Low Protein", "Potluck", "Christmas", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "7 -8", "1/4", "2/3", "1"] [RecipeIngredientParts] ["long grain rice", "sweet onions", "real butter", "half-and-half", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1424.8 [FatContent] 66.1 [SaturatedFatContent] 41.2 [CholesterolContent] 181.7 [SodiumContent] 2756.8 [CarbohydrateContent] 194.2 [FiberContent] 16.9 [SugarContent] 48.3 [ProteinContent] 22.2 [RecipeServings] nan [RecipeYield] 1 two quart casserole [RecipeInstructions] Preheat oven to 350 degrees F. Cook rice in 5 cups boiling water for 5 minutes; drain and set aside. In a large skillet over medium heat, saute the onion in butter until golden. Combine all, mix well, and pour into greased 2-quart casserole. Bake at 350 degrees F for 1 hour. Note: this is an adopted recipe, and I (Julesong] haven't yet made it. I think it could also benefit from a clove of garlic and some chopped green onions and a little Parmesan on top.
[Name] Layered Shrimp Dip [AuthorId] 26771 [AuthorName] Amanda [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-12-21T09:34:00Z [Description] This is a wonderful party dip. I usually use it around the Christmas holidays, but you can use it anytime. It is EXTREMELY easy to make and can be made ahead of time. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Cheese", "< 30 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "3 -4", "1", "1", "1"] [RecipeIngredientParts] ["cream cheese", "chili sauce", "green bell pepper", "green onions", "shrimp", "mozzarella cheese", "black olives"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 157.8 [FatContent] 11.1 [SaturatedFatContent] 6.6 [CholesterolContent] 94.6 [SodiumContent] 197.5 [CarbohydrateContent] 1.8 [FiberContent] 0.2 [SugarContent] 0.4 [ProteinContent] 12.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Spread cream cheese in a plate. Spread chili sauce on top. Sprinkle bell pepper and green onions on chili sauce. Top with shrimp, cheese and olives in that order. Refrigerate at least 1 hour (better if overnight]. Serve with Tortilla chips.
[Name] Caramel Oranges [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-12-21T09:34:00Z [Description] Make and share this Caramel Oranges recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "3", "1", "1"] [RecipeIngredientParts] ["seedless oranges", "brown sugar", "water", "unsalted butter", "cinnamon stick"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 216.2 [FatContent] 5.9 [SaturatedFatContent] 3.7 [CholesterolContent] 15.3 [SodiumContent] 11.9 [CarbohydrateContent] 42.2 [FiberContent] 3.1 [SugarContent] 38.7 [ProteinContent] 1.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Cut peel and white pith from oranges. Cut into rounds; overlap on plates. Cook all remaining ingredients in heavy small saucepan over medium heat until mixture is syrupy, stirring frequently, about 3 minutes. Remove cinnamon stick. Drizzle caramel sauce over oranges and serve.
[Name] Healthy Pasta Salad with Corn and Sprouts [AuthorId] 12657 [AuthorName] Anu_N [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-12-21T09:34:00Z [Description] Incredibly easy and healthy pasta salad! I put this together last night for a nice, light dinner along with yogurt. Enjoy :) [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Corn", "Beans", "Vegetable", "Mexican", "European", "Low Protein", "Low Cholesterol", "Healthy", "Potluck", "< 30 Mins", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "1 1/2", "1/3", "1/4", "1/4", "3/4", "2", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["pasta", "water", "fresh corn kernels", "frozen corn kernels", "lima beans", "mung bean sprouts", "water", "tomatoes", "spring onion", "dried basil", "salt", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 236.1 [FatContent] 1.6 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 1273.6 [CarbohydrateContent] 48.0 [FiberContent] 5.7 [SugarContent] 5.6 [ProteinContent] 9.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Bring a pot of 1 1/2 cups water (lightly salted] to a boil. Add pasta and cook for about 5-8 minutes, or until pasta is al dente. Drain and refresh with cold water. In another pot, add corn, lima beans, mung beans, salt, 3/4 cup water and bring to a boil. Reduce flame and cook for 3-5 minutes. Drain and cool. In a large bowl, combine the chopped tomatoes, onion rings and the cooked corn and beans mixture. Season with basil, chili flakes and salt (as needed] and let it sit for a while. Sprinkle parmesan cheese over the cooked pasta and mix well. Toss with the veggies in the large bowl and serve!
[Name] Flaky Biscuits [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-12-21T09:34:00Z [Description] Make and share this Flaky Biscuits recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Grains", "High In...", "< 30 Mins", "Oven", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "3/4", "5", "2", "3", "3/4"] [RecipeIngredientParts] ["unbleached all-purpose flour", "baking powder", "salt", "unsalted butter", "butter", "vegetable shortening", "buttermilk"] [AggregatedRating] 4.5 [ReviewCount] 16.0 [Calories] 291.8 [FatContent] 17.6 [SaturatedFatContent] 9.1 [CholesterolContent] 31.6 [SodiumContent] 463.1 [CarbohydrateContent] 29.0 [FiberContent] 1.0 [SugarContent] 1.4 [ProteinContent] 4.7 [RecipeServings] nan [RecipeYield] 15 biscuits [RecipeInstructions] Place a rack in the center of your oven, Pre heat oven to 450 degrees F. Mix first dry ingredients in a large bowl or in the food processor fitted with steel blade. Add cold butter and shortening; with your fingertips or a pastry blender (or in the food processor], mix or process butter and shortening into dry ingredients, until the mixture resembles dry oatmeal. If using a food processor, transfer mixture to a large bowl. Stir in milk with a rubber spatula or fork until dry ingredients are just moistened. Let dough rest for 1 minute, then dump it on a floured work surface. Gently Roll the dough into a rough 6-by-10-inch rectangle 1/2-inch thick. With a knife cut rectangle three times across and five times down to form 15, 2\"x2\" rectangular biscuits. Place dough 1 1/2 inches apart on an ungreased baking sheet; brush dough tops with melted butter or milk. Bake until biscuits are lightly browned, 10 to 12 minutes. Serve immediately. Cool left overs, wrap with plastic wrap and freeze as soon as possible. NOTE. There's two things to remember when making biscuits. -Keepthings cold so the butter does not melt. The process of cutting the butter into the flour actually coats the flour with a light layer of grease to prevent it from absorbing liquid and creating gluten-- which will make the product tough and more bread like. If the butter starts to get soft while working it into the flour then refrigerate the batch for 20 mins before going on. -Workfast and gently. Only mix as much as necessary to do the job. Over working dough develops gluten.
[Name] Beefy Cream Cheese Dip [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-12-21T09:34:00Z [Description] Make and share this Beefy Cream Cheese Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Microwave [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "4", "1", "1/2", "1/4"] [RecipeIngredientParts] ["cream cheese", "sour cream", "milk", "green onions", "green pepper", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 117.6 [FatContent] 10.3 [SaturatedFatContent] 5.9 [CholesterolContent] 38.1 [SodiumContent] 322.0 [CarbohydrateContent] 2.3 [FiberContent] 0.2 [SugarContent] 1.5 [ProteinContent] 4.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a microwave safe bowl, mix all ingredients to softened cream cheese. Cover with a paper towel and cook of 90 seconds on high. Stir and return to microwave for an additional 90 seconds. Serve with crackers.
[Name] Cream of Broccoli Soup [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-12-21T09:34:00Z [Description] This is a very easy recipe for a favorite soup, try it and you will love it, adjust the bouilion to your taste. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "12", "12", NA, "7", "1", "1", "1"] [RecipeIngredientParts] ["broccoli", "butter", "flour", "milk", "evaporated milk", "onion", "processed cheese"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 572.8 [FatContent] 37.5 [SaturatedFatContent] 23.1 [CholesterolContent] 113.1 [SodiumContent] 417.7 [CarbohydrateContent] 44.0 [FiberContent] 5.8 [SugarContent] 4.0 [ProteinContent] 19.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Simmer butter, chicken base, salt& pepper,flour and onions until brown, (called a Rue]. Add both milks; cook on medium heat. Cook until rich and thickened. Stirring constantly. Add broccoli pieces. Turn heat to low and simmer for 1 hour. Add cheese if you wish, I prefer the cheese some don't. Delicious!
[Name] Easy Cinnamon Puff [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-12-21T09:34:00Z [Description] Make and share this Easy Cinnamon Puff recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Dessert", "Grains", "Healthy", "Kid Friendly", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "1", "2 1/2", "2", "1/8", "1", "1/16 - 1/8", "1/2", "1"] [RecipeIngredientParts] ["butter", "sugar", "vanilla extract", "all-purpose flour", "baking powder", "salt", "milk", "butter", "brown sugar", "cinnamon"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 501.6 [FatContent] 11.5 [SaturatedFatContent] 7.0 [CholesterolContent] 30.9 [SodiumContent] 265.3 [CarbohydrateContent] 93.6 [FiberContent] 1.6 [SugarContent] 51.2 [ProteinContent] 6.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Butter and lightly flour 8-inch square ovenproof glass baking dish. Using electric mixer, cream 2 tablespoons butter in large bowl until smooth, 2 to 3 minutes. Add sugar and vanilla. Continue beating until light, 4 to 5 minutes. Sift together flour, baking powder and salt. Add to butter mixture in 2 batches alternately with milk, blending well after each addition. Spoon batter into prepared pan. Brush top with melted butter. Sprinkle with brown sugar and cinnamon. Bake until golden brown and puff and knife inserted in center comes out clean, 20- 25 minutes. Serve warm and with love.
[Name] Mom's Homemade Cinnamon Rolls [AuthorId] 193853 [AuthorName] MirandaLee [CookTime] PT20M [PrepTime] PT4H [TotalTime] PT4H20M [DatePublished] 2001-12-21T09:34:00Z [Description] Mom has made these every year since I was young for christmas morning. These are really delicious and raise up so high. My brother and I still look forward to them, even though we aren't at home anymore. She had asked me to post these so others could enjoy them too. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Grains", "Healthy", "Christmas", "Oven"] [RecipeIngredientQuantities] ["3/4", "1", "1/4", "4", "1", "1", "1/4", "3 1/2 - 4"] [RecipeIngredientParts] ["water", "salt", "shortening", "sugar", "egg", "water", "flour"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 2334.2 [FatContent] 60.8 [SaturatedFatContent] 15.1 [CholesterolContent] 211.5 [SodiumContent] 2412.5 [CarbohydrateContent] 387.3 [FiberContent] 13.3 [SugarContent] 51.9 [ProteinContent] 54.2 [RecipeServings] nan [RecipeYield] 1 ten X fifteen pan size full [RecipeInstructions] 1/2 stick melted butter for center of rolls and a mixtuer of about 1 cup sugar and some cinnamon for sprinkling in center Melt shortening with sugar and salt in microwave about 3 minutes or until shortening is melted. While microwave is running, put yeast in the warm water and stir to dissolve. Slowly add flour to shortening mixture but not too much. When yeast is dissolved stir completely and add to flour mixture. Add eggs and flour alternately and mix as much as you can with mixer, then take rest of flour and knead on counter until no longer tacky. Grease bowl with oil and place dough in bowl and add more oil to coat top. Place a towel over bowl and let rise until double in bulk. In small bowl, mix 1 cup or so of sugar and add cinnamon to taste. After dough rises, roll out on counter to about 1/4\" thick. Melt butter and spread over dough. Sprinkle cinnamon sugar over entire rolled out dough. Roll up dough into jelly roll style and take knife and cut into about 1\" to 1 1/2\" slices. Put in glass pan that has been sprayed with pam spray. Cover with towel and let rise until double. Bake at 375 for about 20 minutes or so. You can frost the cooled rolls with powder sugar frosting.
[Name] Pork Scalloppini With Green Olives, Tomato And White Wine [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-12-21T09:34:00Z [Description] Make and share this Pork Scalloppini With Green Olives, Tomato And White Wine 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/16/09/8/picHUikaW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/09/8/16098.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["12", "1", "4", "1", "1", "1", "1/2", "1/2", "8", "3", "1"] [RecipeIngredientParts] ["boneless pork", "flour", "olive oil", "garlic", "shallot", "rosemary", "salt", "black pepper", "plum tomatoes", "white wine"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 370.8 [FatContent] 26.4 [SaturatedFatContent] 6.4 [CholesterolContent] 57.4 [SodiumContent] 343.7 [CarbohydrateContent] 5.4 [FiberContent] 0.7 [SugarContent] 1.8 [ProteinContent] 17.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Lay the pork in a single layer on a plate and sprinkle one side with the half of the flour, turn the pork over and repeat with the remaining flour. Heat the olive oil in a heavy skillet over high heat. When the oil is very hot and just begins to smoke, add the pork very carefully. Cook the pork on one side until in begins to caramelize then turn it over. Sprinkle the garlic, shallots and rosemary around the pork in the pan and sauté for an additional minute. Add the salt, pepper, green olives, tomatoes and white wine; Bring the liquid to a boil, then lower it to a simmer. Cook the pork for approximately 5 minutes, or until the liquid has reduced by half and thickened slightly.
[Name] Buttery Stuffed Shrimp [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT12M [PrepTime] PT5M [TotalTime] PT17M [DatePublished] 2001-12-21T09:34:00Z [Description] Make and share this Buttery Stuffed Shrimp recipe from Food.com. [Images] character(0) [RecipeCategory] Kid Friendly [Keywords] ["< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "6", "2", "1", "1", "1 1/2", "1", "8"] [RecipeIngredientParts] ["butter", "dry vermouth", "parmesan cheese", "paprika", "fresh parsley", "garlic clove", "jumbo shrimp"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 167.6 [FatContent] 10.2 [SaturatedFatContent] 5.9 [CholesterolContent] 66.2 [SodiumContent] 376.5 [CarbohydrateContent] 10.8 [FiberContent] 0.8 [SugarContent] 0.9 [ProteinContent] 8.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Butter large baking pan. Combine first 7 ingredients in large bowl. Arrange shrimp cut side up in prepared pan. Mound filling atop shrimp, pressing to compact. Bake until golden brown, 10- 12 minutes. Serve immediately with melted butter (garlic butter goes very well with this].
[Name] Maduros En Gloria [AuthorId] 22720 [AuthorName] Xexe383 [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-12-21T09:34:00Z [Description] This recipe is from Nicaragua. The name means Heavenly Bananas. It's not meant to be an OVERLY sweet recipe due to the amount of cream and cheese. If you want it to be sweeter add some more sugar or honey. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "South American", "Free Of...", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "3", "1/4", "1", "1", NA] [RecipeIngredientParts] ["bananas", "butter", "dark brown sugar", "cottage cheese", "ground cinnamon"] [AggregatedRating] 3.5 [ReviewCount] 3.0 [Calories] 304.5 [FatContent] 15.4 [SaturatedFatContent] 9.6 [CholesterolContent] 46.9 [SodiumContent] 203.4 [CarbohydrateContent] 38.3 [FiberContent] 3.1 [SugarContent] 23.4 [ProteinContent] 6.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Fry bananas in butter over medium heat until brown on all sides. Arrange in a butter baking dish. Mix sugar with cheese and sprinkle with cinnamon (if desired]. Spread cheese mixture over bananas. Add cream until bananas are almost covered. Bake in oven 350°F until tender, 30 to 40 minutes. Cream should not be absorbed.
[Name] Best Ever Pico De Gallo [AuthorId] 22720 [AuthorName] Xexe383 [CookTime] nan [PrepTime] PT2H [TotalTime] PT2H [DatePublished] 2001-12-21T09:34:00Z [Description] Make and share this Best Ever Pico De Gallo 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/16/10/1/picohvNS8.jpg" [RecipeCategory] Sauces [Keywords] ["Lunch/Snacks", "Mexican", "Low Protein", "Low Cholesterol", "Spicy", "Weeknight", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["16", "8", "6", "8", "1", "6", "6", NA, NA] [RecipeIngredientParts] ["plum tomatoes", "red onions", "garlic cloves", "cilantro", "red wine vinegar", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 77.9 [FatContent] 7.2 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 3.6 [CarbohydrateContent] 3.1 [FiberContent] 0.8 [SugarContent] 1.6 [ProteinContent] 0.6 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Mix tomatoes, onions, jalapenos, and garlic. Add oil and vinegar. Season to taste with salt and pepper. Let sit at least an hour before service so flavors can blend.
[Name] Warm Spinach and Basil Salad [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-12-21T09:34:00Z [Description] Make and share this Warm Spinach and Basil Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Vegetable", "Meat", "< 15 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["6", "2", "1/2", "2", "1/2", "4", NA, "3/4"] [RecipeIngredientParts] ["fresh basil", "olive oil", "garlic", "pine nuts", "prosciutto", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 301.0 [FatContent] 29.5 [SaturatedFatContent] 5.2 [CholesterolContent] 11.0 [SodiumContent] 216.2 [CarbohydrateContent] 4.0 [FiberContent] 1.7 [SugarContent] 0.7 [ProteinContent] 7.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine the spinach and basil in a large salad bowl. Heat the olive oil in a skillet over medium heat. Add the garlic and pine nuts; mix well. Sauté until the pine nuts are brown. Add the prosciutto; mix well. Cook just until heated through, stirring constantly. Pour over the spinach mixture, tossing to coat. Season with the salt and pepper; sprinkle with the Parmesan cheese.
[Name] Dill Oyster Crackers [AuthorId] 10033 [AuthorName] spatchcock [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-12-21T09:34:00Z [Description] This is an adopted recipe that I have not yet tried. Any reviews by those who try the recipe will be appreciated! Thanks! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Kid Friendly", "Potluck", "Christmas", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1/4", "1 1/2", "1", "1"] [RecipeIngredientParts] ["dill weed", "garlic powder", "onion powder", "lemon pepper seasoning"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 423.5 [FatContent] 36.2 [SaturatedFatContent] 4.8 [CholesterolContent] 0.0 [SodiumContent] 335.0 [CarbohydrateContent] 22.3 [FiberContent] 1.0 [SugarContent] 0.2 [ProteinContent] 2.9 [RecipeServings] 10.0 [RecipeYield] 1 Large plastic zipper bag [RecipeInstructions] Put crackers on jelly roll pan. Mix remaining ingredients and blend together well. Pour over crackers. Bake at 250 for 1 hour. Stir them every 15 minutes during baking. Allow to drain on paper towels. Store in airtight container. These are really good in soups too.
[Name] Christmas Tree Bread [AuthorId] 21107 [AuthorName] Janice Gill [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2001-12-21T09:34:00Z [Description] This is a winner on Christmas morning. Make the filling ahead of time and measure out the dry ingredients the night before and in no time you will have something they will enjoy with coffee while opening the presents. This is a very old General Foods kitchen recipe with a variation of my own. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Christmas", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/4", "1/3", "1/3", "1", "2", "2 1/2", "1/2", "3", "5", "1", "1", "1/3"] [RecipeIngredientParts] ["raisins", "candied citron peel", "sugar", "boiling water", "lemon juice", "cake-and-pastry flour", "double-acting baking powder", "salt", "sugar", "shortening", "fresh lemon rind", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 236.8 [FatContent] 8.1 [SaturatedFatContent] 2.4 [CholesterolContent] 24.1 [SodiumContent] 250.0 [CarbohydrateContent] 38.4 [FiberContent] 0.8 [SugarContent] 14.9 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] To make filling---------------. Combine raisins, cherries, citron, 1/3 cup sugar, boiling water and lemon juice in heavy saucepan Cook and stir over low heat until sugar is dissolved, and mixture has thickened somewhat. Cool. To make dough-------------------. Sift together the flour, baking powder, salt and 3 Tbsp sugar. Cut in the shortening until mixture resembles coarse meal. Add the lemon rind. Combine the beaten egg with the cream and add to the dry ingredients stirring lightly with a fork until all the flour is dampened. Turn the soft dough out on a floured board and kead for about 30 seconds. To make tree----------------. Cut a walnut sized piece from the dough and divide remaining dough in half and roll each half out into a tree shaped triangle. The rolled dough should be about 1/8 inch thick. Place one triangle on greased baking sheet. Spread filling over this triangle leaving a 1/4\" border on all three sides. Moisten this edge. Lay second triangle over the first and press edges together to seal. With a sharp knife cut 4 slits on each side of the tree, cutting to within 1/2\" of the centre. Twist the tips upward to look like branches and expose the filling. Roll the small piece of dough into a cylinder and place at the bottom of the tree to make the trunk. Bake in 400 F oven for 20-25 minutes. Cool slightly and frost with fondant or icing sugar glaze along the branches. Serve warm.
[Name] Mom's Homemade White Bread Rolls (Or Loaves) [AuthorId] 125325 [AuthorName] Liara [CookTime] PT20M [PrepTime] PT4H [TotalTime] PT4H20M [DatePublished] 2001-12-21T09:34:00Z [Description] My mom makes this every year for the holidays, these are delicious and pretty easy to make. I've gotten detailed in the instructions, because she gave me this recipe when I was first learning how to make bread. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/10/5/oJAALmwSQlW8A8SJ2BGk-Mmmmm_homemade_rolls.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/10/5/picquDR7T.jpg"] [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Grains", "Low Cholesterol", "Healthy", "Potluck", "Christmas", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1/4", "2", "1", "2", "6"] [RecipeIngredientParts] ["water", "water", "sugar", "shortening", "salt", "flour"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 2963.7 [FatContent] 20.7 [SaturatedFatContent] 4.4 [CholesterolContent] 0.0 [SodiumContent] 4685.8 [CarbohydrateContent] 600.4 [FiberContent] 22.2 [SugarContent] 27.2 [ProteinContent] 80.3 [RecipeServings] nan [RecipeYield] 1 ten X thirteen pan of rolls [RecipeInstructions] Dissolve yeast and 2 Tablespoons sugar in 1/4 cup warm water, set aside. Microwave 2 cups water, shortening and salt, until the shortening melts. Stir this mixture until it completely dissolves. Start adding flour about 2 cups to start to this mixture, just a little at a time so that it stays smooth and doesn't get lumpy. Then add yeast mixture, mix well. Continue adding flour and then turn out on floured surface and knead in remaining flour, until no longer tacky. Grease a large bowl or pan with vegetable oil. Put the bread in this bowl cover and let it rise. If you use a fast acting yeast it should take about 45 minutes. Turn out on the counter and fold in sides, put back in bowl and let rise again. After the second rising it is time to turn it out and make the rolls or bread and place it in a pan. Make sure the pan is well oiled with vegetable oil. Place them in the pan (pans] and let rise one last time and then bake them at 375°F oven until done, about 20 minutes or so.
[Name] Wacky Chocolate-Orange Cake with Orange Frosting [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-12-21T09:34:00Z [Description] When I first saw this recipe (on the label of a white vinegar bottle - where else?), I thought "Vinegar in a dessert? This must be a joke!) So I made the recipe, just for the heck of it, and found it surprizingly yummy! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/10/6/picUITsEq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/10/6/picyx1Tg8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/10/6/picwYdHYH.jpg"] [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Oranges", "Grains", "Citrus", "Fruit", "Low Protein", "Kid Friendly", "Potluck", "Christmas", "< 60 Mins", "Oven", "Refrigerator", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "1", "3", "1", "1/2", "5", "1", "1", "1/2", "1", "1 1/2", "3", "3", "1 1/2", "3/8", "3/4", "1/4"] [RecipeIngredientParts] ["flour", "sugar", "baking soda", "salt", "olive oil", "canola oil", "white vinegar", "vanilla extract", "unflavored gelatin", "water", "heavy whipping cream", "confectioners' sugar", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 410.8 [FatContent] 22.6 [SaturatedFatContent] 10.2 [CholesterolContent] 54.3 [SodiumContent] 286.0 [CarbohydrateContent] 48.8 [FiberContent] 1.0 [SugarContent] 30.1 [ProteinContent] 3.9 [RecipeServings] 9.0 [RecipeYield] 1 cake [RecipeInstructions] ---- THE CAKE ----. Preheat oven to 350 Fahrenheit. Sift together flour, sugar, baking soda and salt into an 8\" x 8\" baking pan. Make 3 holes in the dry ingredients. Place oil in the first hole, vinegar in the second hole, and vanilla in the third hole (again, I kid thee not- trust me on this one!]. Pour orange juice over everything and mix well. Spread batter evenly in the pan and bake in dish that the batter was mixed in. Bake 30 minutes or until center is firm. Allow to cool. Refrigerate leftovers (if any]. ---- THE FROSTING ----. Combine gelatin, orange juice, and cold water in small saucepan. Let stand until thick. Place over low heat, stirring constantly, just until gelatin dissolves. Remove from heat and cool, but do not allow to set. Whip cream, sugar and vanilla until slightly thickened. While beating slowly, gradually add gelatin to whipped cream mixture. Whip at high speed until stiff. Spread thickly on the cake.
[Name] Date Bars [AuthorId] 26416 [AuthorName] duckit [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-12-21T09:34:00Z [Description] Cake like,small cookie that is sweet enough to satisify. It came from an old 1937 Detroit times cook book. I double it and bake on cookie sheet. I could see this cut in larger pieces and served topped with whipped cream. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "For Large Groups" [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "1", "1", "2"] [RecipeIngredientParts] ["sugar", "dates", "flour", "butter", "walnut meat", "baking powder", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 127.2 [FatContent] 5.6 [SaturatedFatContent] 1.6 [CholesterolContent] 22.7 [SodiumContent] 34.9 [CarbohydrateContent] 18.6 [FiberContent] 1.1 [SugarContent] 13.2 [ProteinContent] 2.0 [RecipeServings] 24.0 [RecipeYield] 24 bar cookies [RecipeInstructions] Cream butter and sugar. Beat eggs until light and add to butter and sugar. Beat hard. Sift flour and baking powder. take half of flour and roll dates& walnuts, then mix well. Bake in square tin 20 minutes. when done cut in oblong pieces and roll in powdered sugar.
[Name] Pizza Witches I [AuthorId] 193853 [AuthorName] MirandaLee [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2001-12-21T09:34:00Z [Description] These were my favorite thing at school. This was an old school lunch recipe and they no longer serve these anymore, so I was lucky to get the recipe. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Meat", "Kid Friendly", "Halloween", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1", "1/2", "1/4", "1/2", "1 -2"] [RecipeIngredientParts] ["lean ground beef", "onion", "oregano", "salt", "pepper", "American cheese"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 441.9 [FatContent] 25.7 [SaturatedFatContent] 13.5 [CholesterolContent] 110.1 [SodiumContent] 1208.7 [CarbohydrateContent] 16.9 [FiberContent] 1.3 [SugarContent] 7.0 [ProteinContent] 35.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brown hamburger and onion, drain, stir in remaining ingredients and then cheese until melted. Put on hamburger buns and cook at 325 for about 8 minutes.
[Name] Orange Cottage Cheese Salad [AuthorId] 154044 [AuthorName] UnknownChef86 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-12-21T09:34:00Z [Description] Make and share this Orange Cottage Cheese Salad recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/10/9/picGmNAnC.jpg" [RecipeCategory] Pineapple [Keywords] ["Cheese", "Tropical Fruits", "Fruit", "Potluck", "Christmas", "Thanksgiving", "< 15 Mins", "Refrigerator", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1"] [RecipeIngredientParts] ["crushed pineapple", "Cool Whip Topping", "small curd cottage cheese", "mandarin oranges"] [AggregatedRating] 5.0 [ReviewCount] 23.0 [Calories] 1882.5 [FatContent] 101.2 [SaturatedFatContent] 62.5 [CholesterolContent] 364.0 [SodiumContent] 1867.0 [CarbohydrateContent] 200.9 [FiberContent] 9.0 [SugarContent] 168.9 [ProteinContent] 58.0 [RecipeServings] nan [RecipeYield] 1 Medium size storage bowl [RecipeInstructions] Sprinkle dry Jello over cottage cheese. Add fruits and Cool Whip. Stir together. Cover and chill until serving time. We have even substituted raspberries and raspberry Jello with great success.
[Name] Toll House Butterscotch Chip Cookies [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-12-21T09:34:00Z [Description] These are my absolute favorite cookie. Ever. I have licked many a beater after mixing these cookies up. They are of course from the back of the Toll House package. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/11/0/a2yEDK6gT4ma9oghzrXT_0S9A1374.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/11/0/6ktWrg3Td6PzWF6Ld08g_0S9A1396.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/11/0/zDICnfw0R0yM8McTX7dg_image.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/16110/9fkEuDMRXOenwCMvpQPz_IMG_0480.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/11/0/picKgkjdG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/11/0/7UNKKVl9QeSIu6z1HgNU_0S9A1385.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/16110/rM5W5EWT9enOz71rwtqf_image.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/16110/lfFOm7KhR2KDxvWTikxS_image.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/11/0/X88xEy7QkqZ9vWU21vix_20150203_165418-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/11/0/m2brTMAoQHixYlIWEhZD_IMG_0981.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/11/0/aOczhdFhT2WHXNLgERBQ_20141208_222517.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/11/0/WFYFykRAR4qgz8xYRb2i-1396565802614.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/11/0/pic6lAiPp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/11/0/pic3zE5d4.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "Potluck", "< 60 Mins", "For Large Groups", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2 1/4", "3/4", "3/4", "1", "1", "1", "1", "2", "2"] [RecipeIngredientParts] ["flour", "sugar", "brown sugar", "vanilla", "butter", "baking soda", "salt", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 56.0 [Calories] 97.4 [FatContent] 4.9 [SaturatedFatContent] 3.4 [CholesterolContent] 14.3 [SodiumContent] 95.0 [CarbohydrateContent] 12.6 [FiberContent] 0.1 [SugarContent] 9.0 [ProteinContent] 0.8 [RecipeServings] 60.0 [RecipeYield] 5 dozen [RecipeInstructions] Mix together the flour, salt and baking soda in a small bowl, set aside. Cream the sugars and butter together, add the vanilla. Add the eggs one at a time. Slowly add the flour mixture. When completely mixed, add the butterscotch chips. Drop by the spoonful onto an ungreased cookie sheet. Bake 8-10 minutes at 375F degrees.
[Name] Pizza Witches II [AuthorId] 193853 [AuthorName] MirandaLee [CookTime] PT30M [PrepTime] PT39M [TotalTime] PT1H9M [DatePublished] 2001-12-21T09:34:00Z [Description] These were another old school lunch room recipe that is also no longer made. We got the recipe and really enjoy these. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Meat", "Kid Friendly", "Halloween", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/2", "1", "1", "1/2", "1", NA, "2", NA] [RecipeIngredientParts] ["ground beef", "onion", "ripe olives", "garlic powder", "oregano", "sweet basil"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 978.0 [FatContent] 66.8 [SaturatedFatContent] 33.1 [CholesterolContent] 251.1 [SodiumContent] 1938.8 [CarbohydrateContent] 21.5 [FiberContent] 2.3 [SugarContent] 11.1 [ProteinContent] 71.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown hamburger and onion, drain well. Add other ingredients except cheese. Cut buns in half and butter them. Put ground beef mixture on each and then cheese on each. Bake on cookie sheet for awhile and then broil under broiler until cheese bubbles. These can be frozen (before baking] and taken out when needed to bake and broil.
[Name] Three-Milk Cake (Pastel De Tres Leches) [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT1H15M [PrepTime] PT0S [TotalTime] PT1H15M [DatePublished] 2001-12-21T09:34:00Z [Description] This is a Mexican or even Tex-Mex favorite dessert. The recipe was printed in a Houston newspaper and came from a popular local restaurant. To make this a little easier and quicker - substitute whipped cream for the meringue..it's still very tasty. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Tex Mex", "Southwestern U.S.", "Mexican", "Healthy", "Christmas", "Hanukkah", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "4", "1 1/2", "1/2", NA, NA, "1", "1", "2", "1", "1", "1/2", "3"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "eggs", "sugar", "milk", "fresh strawberries", "mint leaf", "evaporated milk", "sweetened condensed milk", "milk", "sour cream", "sugar", "water"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 500.5 [FatContent] 16.5 [SaturatedFatContent] 9.4 [CholesterolContent] 109.3 [SodiumContent] 258.0 [CarbohydrateContent] 78.4 [FiberContent] 0.4 [SugarContent] 61.1 [ProteinContent] 11.7 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Preheat oven to 350 degrees. Grease and flour a 13-by-9-by-2-inch baking pan. Sift flour with baking powder. In large bowl with clean beaters, beat egg whites until frothy. Add sugar gradually, beating to form stiff peaks. Add yolks, 1 at a time. Slowly add flour and milk. Pour batter into prepared pan and bake until edges are golden brown, about 40 to 45 minutes, Remove from oven and let cool on a rack. Prepare Topping. Pour Topping over cake and let sit until all the mixture is absorbed, 20 to 30 minutes. Prepare Meringue and refrigerate. Before serving, cut cake into squares and spread Meringue over each. Garnish as desired with fresh berries and mint leaves. Topping-------------------------H‘ . Combine milks and sour cream (do not beat]. Use as directed. Heat water in a saucepan. Add sugar and turn off heat. Let sit until sugar is dissolved. In clean electric mixer bowl with clean beaters, beat egg whites. Slowly pour sugar syrup over egg whites, beating constantly until meringue holds stiff peaks. Store in refrigerator. This can be served immediately but is best made 24 hours ahead and chilled. The meringue will keep, covered, 2 days in the refrigerator.
[Name] Bigjay's Dry Barbecue Rub [AuthorId] 22720 [AuthorName] Xexe383 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-12-21T09:35:00Z [Description] Make and share this Bigjay's Dry Barbecue Rub recipe from Food.com. [Images] character(0) [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "< 15 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/4", "2", "2", "2", "1", "2", "2", "3", "2", "1/4"] [RecipeIngredientParts] ["paprika", "garlic powder", "onion powder", "black peppercorns", "dry mustard", "chili powder", "cumin seeds", "kosher salt", "light brown sugar"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 256.1 [FatContent] 5.5 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 7036.8 [CarbohydrateContent] 54.9 [FiberContent] 11.3 [SugarContent] 32.8 [ProteinContent] 6.9 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Toast the cumin and coriander seed in a small skillet. Then add all of the ingredients in a coffee grinder. Grind untill coarsely ground or fine.
[Name] Yummy Salad [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-12-21T09:35:00Z [Description] Make and share this Yummy Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Kid Friendly", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1", "1", "2"] [RecipeIngredientParts] ["maraschino cherry", "mandarin orange", "pineapple tidbits", "coconut", "sour cream", "marshmallows", "mayonnaise", "Miracle Whip"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 197.4 [FatContent] 14.5 [SaturatedFatContent] 10.8 [CholesterolContent] 17.1 [SodiumContent] 37.5 [CarbohydrateContent] 17.5 [FiberContent] 3.0 [SugarContent] 12.3 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all ingredients, except oranges. Stir. Fold in oranges lastly, as they tend to break up. Chill and Serve. Recipe may be doubled.
[Name] Greek Death by Garlic Pasta [AuthorId] 26723 [AuthorName] Mike B. [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-12-21T09:35:00Z [Description] Make and share this Greek Death by Garlic Pasta 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/16/11/5/picP9wZdL.jpg" [RecipeCategory] Vegetable [Keywords] ["Greek", "European", "< 60 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["1/2", "10 -20", "1/4", "1/2", "3", "3", "1/4 - 1/3", "1 -2", "1", "1", "1", "1", "1", "1", "1", "1", "6"] [RecipeIngredientParts] ["extra virgin olive oil", "garlic", "salt", "red pepper flakes", "fresh parsley", "penne pasta", "rotini pasta", "romano cheese", "parmesan cheese", "green pepper", "black olives", "red onion", "feta cheese", "fresh lemon zest", "chorizo sausage"] [AggregatedRating] 5.0 [ReviewCount] 27.0 [Calories] 1346.9 [FatContent] 96.9 [SaturatedFatContent] 33.4 [CholesterolContent] 190.0 [SodiumContent] 2156.0 [CarbohydrateContent] 78.8 [FiberContent] 11.2 [SugarContent] 6.2 [ProteinContent] 42.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook pasta according to pkg directions. While pasta is cooking, in a stir fry pan, Saute garlic and Peppers, in oil. Add Sausages,Olives and Greek seasoning to warm through. Toss hot pasta with garlic mixture, add salt Garnish with cheeses, lemon zest ,lemon juice, onion, pepper flakes and parsley. Serve immediately in a pre-warmed serving dish.
[Name] Swedish Pancakes [AuthorId] 97901 [AuthorName] Zaney1 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-12-21T09:37:00Z [Description] This is an adopted recipe. I will post any revision after I make it.This is my husbands version of Swedish pancakes, he and our younger son really enjoy these. Myself and my daughter personally like our traditional pancakes though. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Swedish", "Scandinavian", "European", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1/4", "2", "4", "1", "1 1/2"] [RecipeIngredientParts] ["milk", "butter", "margarine", "eggs", "sugar", "salt", "flour"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 871.9 [FatContent] 37.8 [SaturatedFatContent] 21.8 [CholesterolContent] 306.7 [SodiumContent] 432.4 [CarbohydrateContent] 108.5 [FiberContent] 2.5 [SugarContent] 25.8 [ProteinContent] 24.2 [RecipeServings] nan [RecipeYield] 2 adult servings [RecipeInstructions] Combine milk, butter and eggs. Combine sugar, salt and flour. Stir in dry ingredients to liquid ones. When cooking, place batter on Swedish fry pan, or small sided cast iron skillet. Keep mixture about 1/8\" thick when poured on pan, these look somewhat like crepes. Serve warm.
[Name] Brilliant Espresso Martini [AuthorId] 20371 [AuthorName] Lennie [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2001-12-22T09:10:00Z [Description] This fabulous-sounding drink was published in the local Toronto newspaper. Haven't tried it yet, but intend to soon; it sounds perfect for a coffee lover like myself. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/11/7/pic3kUZf3.jpg" [RecipeCategory] Beverages [Keywords] ["Canadian", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "3"] [RecipeIngredientParts] ["Kahlua", "espresso coffee", "Baileys Irish Cream", "coffee beans"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 139.4 [FatContent] 2.6 [SaturatedFatContent] 1.6 [CholesterolContent] 9.0 [SodiumContent] 20.6 [CarbohydrateContent] 12.4 [FiberContent] 0.0 [SugarContent] 12.3 [ProteinContent] 0.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a cocktail shaker half filled with ice, pour all liquid ingredients. Shake until liquors are chilled. Strain into a martini glass and garnish with coffee beans.
[Name] Gregg's Baked Potato Soup [AuthorId] 8591 [AuthorName] Gregg Schlau [CookTime] PT1H25M [PrepTime] PT20M [TotalTime] PT1H45M [DatePublished] 2001-12-22T09:10:00Z [Description] Make and share this Gregg's Baked Potato Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "2/3", "2/3", "6 -8", "3/4", "1/2", "12", "6", "4", "1 1/2", "1"] [RecipeIngredientParts] ["potatoes", "butter", "flour", "milk", "salt", "pepper", "bacon", "green onions", "garlic cloves", "cheddar cheese", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 1019.3 [FatContent] 65.1 [SaturatedFatContent] 37.9 [CholesterolContent] 179.6 [SodiumContent] 1138.6 [CarbohydrateContent] 82.1 [FiberContent] 7.5 [SugarContent] 4.7 [ProteinContent] 29.7 [RecipeServings] nan [RecipeYield] 2 quarts [RecipeInstructions] Bake potatoes at 400 degrees for an hour. Cut in half lengthwise, scoop out and reserve pulp; make stuffed potato skins from shells. Melt butter in saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk and cook over medium heat, stirring constantly until thick and bubbly. Stir in potato, salt, pepper, 1/2 bacon, 2T onion, garlic and 1 c cheese. Cook until thoroughly heated (do not boil]. Stir in sour cream and heat. Serve with remaining bacon, onion and cheese.
[Name] Sweetie Pie [AuthorId] 20895 [AuthorName] Rhonda O [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-12-22T09:10:00Z [Description] Make and share this Sweetie Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "Potluck", "Spring", "Summer", "Winter", "Christmas", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "2", "1/2", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["margarine", "eggs", "coconut", "sugar", "raisins", "pecans", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 439.5 [FatContent] 28.4 [SaturatedFatContent] 7.7 [CholesterolContent] 52.9 [SodiumContent] 270.3 [CarbohydrateContent] 44.9 [FiberContent] 2.7 [SugarContent] 31.1 [ProteinContent] 4.3 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] Melt margarine. Set aside to cool. In bowl combine masrgarine, sugar, eggs, rasins, coconut, nuts. Mix Well. Pour into pie shell. Bake at 350 40 o 45 minutes. May double the ingredients for a deep dish pie shell. Bake 5 to 10 minutes. longer.
[Name] 5 Can Casserole [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-12-22T09:10:00Z [Description] I adopted this recipe from the Recipezaar account in February 2005. The next time I try it, I am going to try a smaller can of milk and try adding a 10 ounce package of frozen mixed vegetable. If I like it that way, they will become an optional ingredient. I have added can sizes, since the original recipe did not specify sizes. The casserole was soupy, which was not bad, but I want to see how it is with the smaller amount of milk. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/12/0/picTB2eHj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/12/0/pic3MFCzn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/12/0/picHxpWKE.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Rice", "Vegetable", "Meat", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1/4", "2"] [RecipeIngredientParts] ["chicken breasts", "evaporated milk", "onion", "lemon juice"] [AggregatedRating] 4.5 [ReviewCount] 13.0 [Calories] 288.2 [FatContent] 16.2 [SaturatedFatContent] 5.4 [CholesterolContent] 51.2 [SodiumContent] 626.3 [CarbohydrateContent] 19.0 [FiberContent] 0.7 [SugarContent] 0.3 [ProteinContent] 16.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Drain canned chicken, then place in 1 1/2 quart casserole dish and break apart with a fork. Add the rest of the ingredients and mix together well. Bake at 350 degrees Fahrenheit for 25 minutes or so until lightly browned
[Name] Hot Dog Cookies with Relish and Mustard [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT15M [PrepTime] PT1H30M [TotalTime] PT1H45M [DatePublished] 2001-12-22T09:10:00Z [Description] These cookies are the cutest ones I have ever seen and fun to make. Shaped like miniature hotdogs. 1 hour of prep times is chill time. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/12/1/KiMwFwIIQHeXjxriwyeh_IMG_8827.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/12/1/dpRy7GBSRGCKaYREHN9J_IMG_8847.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/12/1/XqW0HXkmQXeWLjh76KPl_IMG_8810.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/12/1/picWjHBhP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/12/1/picAdF01U.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/12/1/pic4jLnAD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/12/1/picUAHZP8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/12/1/picm8gr17.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Toddler Friendly", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1", NA, NA, "3", NA] [RecipeIngredientParts] ["butter", "confectioners' sugar", "all-purpose flour", "vanilla", "flaked coconut"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 175.5 [FatContent] 11.8 [SaturatedFatContent] 7.4 [CholesterolContent] 30.5 [SodiumContent] 102.7 [CarbohydrateContent] 15.9 [FiberContent] 0.5 [SugarContent] 3.9 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 16 hotdog cookies [RecipeInstructions] Cream butter and sugar together. Beat in flour and vanilla. Remove 1 cup dough. Add red food coloring and knead until well mixed. Cover and chill remaining dough for 1 hour. For hot dogs, divide red dough into 16 portions. Shape into 2 1/2 inch hotdog shapes, rounding ends. Set aside. Divide plain dough into 16 portions. Shape into 3\" bun shapes. Make a very deep length-wise groove in the center of each. Smooth edges to form buns. Place 3 inches apart on an ungreased baking sheet. Place hotdogs in buns. Bake at 350 degrees for 12 to 15 minutes or until edges are browned. Cool. Meanwhile, for pickle relish, place the coconut and some green food coloring into a plastic bag. Shake well to color the coconut. Sprinkle the relish around the hotdogs in the buns. For mustard, pipe a curvy stripe of yellow frosting down the middle of each hotdog.
[Name] Basil Parmesan Cheese Spread [AuthorId] 23955 [AuthorName] KJ1036 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-12-22T09:10:00Z [Description] Use the best quality fresh ingredients you can afford for this dish. It is very tasty, and as it is white, green and red, and great Christmas dish. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Cheese", "Vegetable", "High In...", "Christmas", "< 15 Mins", "No Cook", "Refrigerator", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "1", "250", "125", "2"] [RecipeIngredientParts] ["spinach", "basil", "garlic", "olive oil", "parmesan cheese", "cream cheese", "feta cheese", "sun-dried tomato paste"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 2160.5 [FatContent] 196.9 [SaturatedFatContent] 98.4 [CholesterolContent] 474.3 [SodiumContent] 3949.8 [CarbohydrateContent] 25.9 [FiberContent] 3.9 [SugarContent] 10.8 [ProteinContent] 78.7 [RecipeServings] nan [RecipeYield] 1 Spread [RecipeInstructions] Blend spinach, basil and garlic in a food processor. Gradually add oil and parmesan cheese. Process until smooth. Add salt and pepper to taste if desired. In a seperate bowl, blend cream and feta cheeses. In a serving dish, spread half of the cheese mixture. On top of this, spread the tomato paste, and then the spinach mixture. Spread the remaining cheese mixture on top. Refrigerate before serving.
[Name] Mushroom Appetizers [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-12-22T09:10:00Z [Description] A great appetizer, tasty. A nice blend of flavors You may make the mushroom fill ahead and freeze it. I usually split it into 4 bags so I can make only a dozen at a time. Thaw from frozen and continue to make the bread nappies. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/12/3/piczTHMaH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/12/3/picsmwMyr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/12/3/picQ97t8U.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/12/3/pic1xbgzb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/12/3/pichiuCwU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/12/3/piccqnNiJ.jpg"] [RecipeCategory] Cheese [Keywords] ["Vegetable", "Canadian", "Weeknight", "Oven", "Freezer", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1", "2", "1", "1/4", "1", "1", "1/2", NA, "12", "1/3", "3"] [RecipeIngredientParts] ["butter", "sweet onion", "mushrooms", "mozzarella cheese", "parmesan cheese", "parsley flakes", "egg", "oregano", "butter", "Kraft processed cheese slices"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 52.0 [FatContent] 3.4 [SaturatedFatContent] 2.0 [CholesterolContent] 13.2 [SodiumContent] 100.6 [CarbohydrateContent] 3.7 [FiberContent] 0.2 [SugarContent] 0.5 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 48 Appetizers [RecipeInstructions] Melt butter in a large fry pan and add the onions and mushrooms, Saute until soft. Add Mozzarella, parmesan, parsley, egg,salt& pepper, cook for 1 minute and remove from heat. Roll each crustless slice of bread to flatten it, butter each piece and cut each slice into 4 square pieces. Press bread pieces, the buttered side down, into a tiny muffin tins. Fill with mushroom mixture (about 1 1/2 tsp to each tartlet]. Cut the 3 cheese slices into 16 pieces so you will have 48 pieces and put a piece on top of each tartlet. Bake in 350f oven for 20 to 25 minutes.
[Name] Venison Stir-Fry [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-12-22T09:10:00Z [Description] Make and share this Venison Stir-Fry 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/16/12/4/picYXaLbo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/12/4/picZsR84Z.jpg"] [RecipeCategory] Deer [Keywords] ["Wild Game", "Meat", "< 30 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["1/4", "3", "1", "3", "1", "1", "2", "3", "1", "1/2", "1"] [RecipeIngredientParts] ["soy sauce", "orange marmalade", "cornstarch", "ginger", "onion", "snow peas"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 231.2 [FatContent] 7.4 [SaturatedFatContent] 1.7 [CholesterolContent] 95.2 [SodiumContent] 352.4 [CarbohydrateContent] 11.9 [FiberContent] 2.0 [SugarContent] 6.5 [ProteinContent] 28.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine the broth, soy sauce, sesame oil, marmalade in a bowl. In a small bowl combine cornstarch with a little bit of water. Cut meat across the grain 1/8 inch thick-ya know, thin strips. Heat oil in wok over high heat-when hot add onion-stir fry and add meat-stir fry add remaining veg-stir fry. Add the marmalade mixture, stir, then the cornstarch mixture and cook quickly until thickened. Serve over rice. This can be done with Buffalo, elk or moose.
[Name] Quick Honey Mustard Chicken [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-12-22T09:10:00Z [Description] Make and share this Quick Honey Mustard Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "High Protein", "Healthy", "High In...", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "1", "3", "3", "2"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "Dijon mustard", "honey", "butter", "margarine"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 276.3 [FatContent] 6.5 [SaturatedFatContent] 2.2 [CholesterolContent] 80.6 [SodiumContent] 394.0 [CarbohydrateContent] 23.9 [FiberContent] 1.4 [SugarContent] 6.0 [ProteinContent] 28.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Flatten chicken to 1/4 inch thickness. Combine bread crumbs and 1 teaspoon mustard in a shallow dish. Combine honey and remaining mustard in another. Dip chicken into the honey mustard mixture. Coat with crumbs. Cook chicken in a non-stick skillet over med heat in the butter on both sides until juice runs clear, about 8 minutes.
[Name] Napa Cabbage Steak [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2001-12-22T09:10:00Z [Description] What if cabbage was the most important thing on the plate? Chef Nobu Matsuhisa came up with this meatless dish to answer that very question. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", NA, "3", "1", "1 1/2", "2", "6"] [RecipeIngredientParts] ["napa cabbage", "sea salt", "extra virgin olive oil", "lemon juice", "soy sauce", "shiitake mushrooms"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 110.3 [FatContent] 11.4 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 86.5 [CarbohydrateContent] 2.0 [FiberContent] 0.7 [SugarContent] 0.7 [ProteinContent] 0.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Slice off bottom inch of cabbage at stem end. Remove one layer of leaves and discard. Carefully remove remaining leaves until you get to smaller central ones. Reserve smaller leaves for another use. You should have about 12 large leaves. Place one leaf on work surface. Top with another leaf facing the opposite direction, that is, with cut end at leafy end. Dust with pinch of sea salt. Continue stacking leaves, alternating their direction, and dusting every second leaf with salt. Place stack four inches from end of a 16-inch sheet of foil. Lift end of foil over stack of leaves and tightly roll, wrapping the foil as you go. Be careful that foil is wrapped around only the outside of cabbage roll. Tightly tie roll with butcher's cord at 1 1/2- to 2-inch intervals. You should be able to make 6 ties. Use large knife to slice about 1/2 inch from ends of roll, so cut sides are smooth. Then slice roll in sections between cord. You should have 6 thick rounds of cabbage, each wrapped in foil and tied. Preheat oven to 250 degrees. Heat 1 tablespoon olive oil in skillet large enough to hold rolls, a cut side down, in single layer. Cook rolls over medium-low heat until lightly browned on bottom and steam rises from center, 5 to 8 minutes. Turn rolls and cook on other side until lightly browned. Remove rolls to baking dish and place in oven. While cabbage is cooking, mix yuzu juice, soy sauce and grapeseed oil together and set aside. Place remaining olive oil in skillet. Add mushrooms and sauté over medium-high heat until softened and lightly browned. Remove from heat. If not serving dish immediately, place mushrooms in small baking dish in oven to keep warm. To serve, remove cabbage from oven and, keeping rolls standing on a cut side, transfer to serving dish or put each on a salad plate. Snip cords and carefully remove foil. Cabbage rolls should hold together neatly. Sprinkle cabbage rolls with bonito flakes. Toss mushrooms with yuzu mixture, place a few mushroom pieces on top of each cabbage roll and serve.
[Name] Thumbprint Cookies [AuthorId] 20895 [AuthorName] Rhonda O [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2001-12-22T09:10:00Z [Description] Make and share this Thumbprint Cookies recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/12/8/picSffS80.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/12/8/pic0aJKgn.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Kid Friendly", "Potluck", "Spring", "Winter", "Christmas", "< 60 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/4", "1", "1 1/4", "1/2", NA] [RecipeIngredientParts] ["margarine", "sugar", "dark corn syrup", "egg", "unsifted flour", "pecans"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 94.1 [FatContent] 5.7 [SaturatedFatContent] 0.9 [CholesterolContent] 8.8 [SodiumContent] 52.7 [CarbohydrateContent] 10.1 [FiberContent] 0.4 [SugarContent] 3.1 [ProteinContent] 1.2 [RecipeServings] 24.0 [RecipeYield] 24 cookies [RecipeInstructions] Mix margarine and sugar to creamy. Add syrup and egg yolk. Stir in flour, mix well. Chill dough. Roll into 1-inch balls. Dip in slightly beaten egg white. Roll into nuts. Place on greased cookie sheet. Press thumb into center of each cookie. Bake at 325° for 20 minutes. While warm fill center or each cookie with your favorite jam, jelly, or preserves. (I use strawberry preserves].
[Name] Spicy Honey Dijon Mustard Wings [AuthorId] 26800 [AuthorName] SOSUEME561 [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2001-12-22T09:10:00Z [Description] Make and share this Spicy Honey Dijon Mustard Wings recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 30 Mins", "Deep Fried", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "2", "5", "2", "1/2", "1", NA] [RecipeIngredientParts] ["honey", "Dijon mustard", "chicken wings", "flour", "cayenne pepper", "poultry seasoning", "vegetable shortening"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1029.3 [FatContent] 47.1 [SaturatedFatContent] 12.9 [CholesterolContent] 218.5 [SodiumContent] 2055.2 [CarbohydrateContent] 96.5 [FiberContent] 2.3 [SugarContent] 70.7 [ProteinContent] 57.2 [RecipeServings] 8.0 [RecipeYield] 30 wings [RecipeInstructions] Heat the shortening to 350ºF in a deep fryer or cast iron pot. There should be enough shortening to cover wings completely. Dredge the wings in the flour mixture and drop into heated shortening. Cook 10-12 minutes. When cooked, remove wings and drain. Mix honey, mustard and hot sauce together. Toss the wings in the hot sauce recipe. Serve immediately with ranch dip dressing.
[Name] Lime Meringue Pie [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-12-22T09:10:00Z [Description] Make and share this Lime Meringue Pie recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/13/0/RD6ElfANRFKrLiiLu0Hq-lime-pie.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/16130/cTz0M1VOQ4CtcG62gIsg_LimeMeringuePie.JPG"] [RecipeCategory] Pie [Keywords] ["Dessert", "Lime", "Citrus", "Fruit", "Caribbean", "< 60 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "1 1/2", "1/2", "1/2", "1/2", "3", "2", "1 1/2", "2", NA, "5", "1 1/2"] [RecipeIngredientParts] ["flour", "butter", "water", "white sugar", "cornstarch", "water", "fresh lime juice", "butter", "boiling water", "lime zest"] [AggregatedRating] 4.5 [ReviewCount] 14.0 [Calories] 391.4 [FatContent] 15.5 [SaturatedFatContent] 8.9 [CholesterolContent] 164.1 [SodiumContent] 130.3 [CarbohydrateContent] 58.5 [FiberContent] 0.6 [SugarContent] 38.0 [ProteinContent] 5.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large bowl add flour and cut in butter until crumbly. Mix in yolks and enough cold water to make a smooth dough. Wrap in plastic and chill for 15 minutes. Roll out and line a pie plate, pre bake in a 400* oven for 15 to 17 minutes. Use weights or rice or beans. Filling-------------------. Combine sugar, cornstarch, water and lime juice in a medium saucepan. Whisk until smooth. Stir in yolks and butter until well combined. Gradually add boiling water. Bring mixture to a boil. Reduce and simmer for 1 minute. Remove from heat. Add zest and food coloring if using. Mix well. Turn into the cooled pie shell. For Meringue------------------------èÀ. Beat whites until stiff peaks form. Slowly beat in sugar until dissolved. Spoon meringue onto filling. Bake in a 350* oven for 15 minutes or until meringue is light brown.
[Name] Venison Loaf [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-12-22T09:10:00Z [Description] Make and share this Venison Loaf recipe from Food.com. [Images] character(0) [RecipeCategory] Deer [Keywords] ["Wild Game", "Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1", "2", NA, "2", "1 1/2", "1/2", "1", "1/3", "1", "1", "1"] [RecipeIngredientParts] ["butter", "onion", "fresh ginger", "fennel seed", "dried marjoram", "carrots", "water", "eggs", "ground pork", "milk", "salt", "black pepper", "bacon"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 534.4 [FatContent] 40.9 [SaturatedFatContent] 15.2 [CholesterolContent] 178.8 [SodiumContent] 952.3 [CarbohydrateContent] 7.0 [FiberContent] 1.1 [SugarContent] 1.8 [ProteinContent] 32.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large skillet melt butter over medium heat. Add onion and cook to golden. Add ginger, fennel and marjoram. Cook for 1 minute more. Scrape into a bowl and set aside. Cut carrots into 3 inch lengths, rinse pan, add some water and simmer carrots, covered for 5 minutes. Drain and set aside. To onion mixture add eggs, venison, pork, crumbs, milk, salt and pepper-mix well. Take the bacon, slice by slice and line a 5x9 inch loaf pan. Take a couple of slices and line the ends. Take half the meat mixture and pat in evenly over bacon. Layer carrots, then remaining meat mixture. Fold the ends of bacon over top. Place loaf pan in a larger pan with 1 inch of boiling water. Place in a pre-heated, 350F oven. Bake for 1 hour. Remove pan from water and let stand for 20 minutes. Tilt pan and drain juices. Place a plate over top and invert loaf. Serve hot or cold. Keeps in fridge up to 5 days.
[Name] Vanilla Sauce [AuthorId] 20895 [AuthorName] Rhonda O [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-12-22T09:10:00Z [Description] This sauce is perfect with the Bread Pudding (Recipe #16136) I posted. You may use it for something else. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/13/2/ChWuywQdQHeEHFm5Yua7_Bread%20Pudding%20with%20Vanilla%20Sauce.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/16132/vmGsrNoFQw6hSePuHjJF_Bread%20Pudding%20with%20Vanilla%20Sauce.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/13/2/EFRVjbJ7SHCzZE63R3AQ_image.jpg"] [RecipeCategory] Sauces [Keywords] ["Low Protein", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "2", "2", "1"] [RecipeIngredientParts] ["water", "sugar", "cornstarch", "butter", "margarine", "vanilla extract", "salt"] [AggregatedRating] 4.5 [ReviewCount] 28.0 [Calories] 64.5 [FatContent] 2.3 [SaturatedFatContent] 1.5 [CholesterolContent] 6.1 [SodiumContent] 36.7 [CarbohydrateContent] 10.8 [FiberContent] 0.0 [SugarContent] 10.1 [ProteinContent] 0.0 [RecipeServings] 10.0 [RecipeYield] 1 cup [RecipeInstructions] Bring water to boil in a small sauce pan. Combine sugar and cornstarch. Stir well. Add sugar mixture to boiling water. Reduce heat to medium, stirring constantly or until mixture thickens. Remove from heat. Add butter, vanilla, and salt. Stir until butter melts.
[Name] Savory Olive Cookies [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-12-22T09:10:00Z [Description] Make and share this Savory Olive Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Savory", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "3/4", "3 -9", "1", "1"] [RecipeIngredientParts] ["flour", "icing sugar", "sweet butter", "olive oil", "pitted black olives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 47.3 [FatContent] 1.8 [SaturatedFatContent] 0.8 [CholesterolContent] 3.0 [SodiumContent] 39.4 [CarbohydrateContent] 7.2 [FiberContent] 0.3 [SugarContent] 3.0 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 30 cookies [RecipeInstructions] In a large bowl combine flour and sugar. Beat in butter at medium speed until the misture resembles corn meal. Add the oil and olives and beat until mixture forms a spreadable dough. Roll out between two layers of plastic wrap around 1/4 inch thick. Chill well. Remove from fridge and cut, with a cookie cutter, into 2 inch rounds. Use up every bit you can. Bake at 325*, turning once to brown. About 15 minutes total. Cool on a rack.
[Name] Cilantro Chicken Salad [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-22T09:10:00Z [Description] Make and share this Cilantro Chicken Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Lactose Free", "Free Of...", "< 15 Mins", "No Cook"] [RecipeIngredientQuantities] ["2/3", "1/4", "1/4", "1/2", "1/2", "1/4", "4", "2", "1"] [RecipeIngredientParts] ["olive oil", "lime juice", "fresh cilantro", "parsley", "ground cumin", "salt", "red pepper flakes", "lettuce leaves", "chicken", "cherry tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 343.7 [FatContent] 36.5 [SaturatedFatContent] 5.0 [CholesterolContent] 0.0 [SodiumContent] 306.4 [CarbohydrateContent] 5.4 [FiberContent] 1.5 [SugarContent] 2.5 [ProteinContent] 1.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine oil, lime juice, cilantro, cumin, salt and red pepper flakes in a jar with a tight fitting lid. Shake well. In a large bowl, combine the lettuce, chicken and tomatoes. Drizzle with cilantro dressing. Toss to coat.
[Name] Sun-Dried Tomato Baked Brie [AuthorId] 26652 [AuthorName] Big Momma [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2001-12-22T09:10:00Z [Description] I got this recipe from a friend in Canada. I like it because the mixture can be made 1-2 days ahead of time, is truly delicious and very pretty. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Cheese", "European", "Christmas", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "2", "1", "1"] [RecipeIngredientParts] ["sun-dried tomato", "fresh basil", "fresh parsley", "garlic cloves", "olive oil"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 24.4 [FatContent] 1.5 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 60.6 [CarbohydrateContent] 2.5 [FiberContent] 0.6 [SugarContent] 1.3 [ProteinContent] 0.7 [RecipeServings] 10.0 [RecipeYield] 1 appetizer [RecipeInstructions] Chop sun dried tomatoes, and cover with hot water for 15 minutes. Chop basil and parsley. Mince garlic. Drain tomatoes well, squeezing out excess water. In saute pan, heat olive oil and saute tomatoes 5 minutes, stirring constantly. Add garlic and continue to saute, stirring constantly. Add balsamic vinegar, basil and parsley. Stir constantly for 1 minute and remove from heat. Remove as much rind as possible from brie. Put in an oven-safe dish, cover with tomato mixture and heat at 350 degrees until bubbly. I serve this with crackers and crostini.
[Name] Brandy Bread Pudding [AuthorId] 20895 [AuthorName] Rhonda O [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2001-12-22T09:10:00Z [Description] Make and share this Brandy Bread Pudding 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/16/13/6/pIhdLrhtTDCK4pcTouw9_0S9A9016.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/13/6/qm94dR7LToOks3N1NrmM_0S9A9005.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/13/6/01503002684.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/13/6/Kxs0cnGTrmdhaFJP9Sxg_IMG_20150821_161848.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/13/6/E91J5GuUT3CmC8Q4H7tE_0S9A8990.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/13/6/lIkktIXpTfaG0fLdtpQD_bread%20pudding.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/13/6/fgmU2MIzSvyshBgmxhLs_Bread%20Pudding.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/13/6/Gd2U8k5LRiAGmpozLUZW_bread%20pudding.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/13/6/picivtiUb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/13/6/picCoF2bt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/13/6/pic0Yg1Mz.jpg"] [RecipeCategory] Healthy [Keywords] ["Winter", "Christmas", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/4", "8 -10", "1", "1", "1/4", "3", "1/4", "1", "3"] [RecipeIngredientParts] ["raisins", "brandy", "water", "butter", "margarine", "brown sugar", "cinnamon", "allspice", "eggs", "salt", "vanilla", "milk"] [AggregatedRating] 5.0 [ReviewCount] 100.0 [Calories] 377.8 [FatContent] 11.8 [SaturatedFatContent] 6.5 [CholesterolContent] 97.8 [SodiumContent] 331.5 [CarbohydrateContent] 51.6 [FiberContent] 1.1 [SugarContent] 33.3 [ProteinContent] 7.7 [RecipeServings] 8.0 [RecipeYield] 12 dessert dishes [RecipeInstructions] Cover raisins with brandy or water. Set aside. Melt butter or margarine. Break up bread, set aside. Combine brown sugar, cinnamon, allspice. Reserve 3 tablespoons of this mixture for topping. Pour melted margarine on before you toss the bread crumbs. Your sugar mixture will stick better that way. Toss bread with remaining sugar mixture. Place 1/2 of bread mixture in a lightly greased 1 1/2 quart baking dish. Drain raisins, place 1/2 raisins over bread crumbs. Repeat layers. Combine egg, salt, and vanilla in a bowl. Beat for 1 minute. Add milk slowly. Pour over mix in dish. Let stand for 5 minutes. Sprinkle reserved sugar mix on top. Bake at 325F for 45 to 50 minutes.
[Name] Seafood Salad [AuthorId] 21690 [AuthorName] diane patt [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-12-22T09:10:00Z [Description] Make and share this Seafood Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Tuna", "Crab", "Vegetable", "Potluck", "< 30 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/4", "1/4", "2", "1", "1/4", "1/2"] [RecipeIngredientParts] ["albacore tuna", "baby shrimp", "peas", "water chestnut", "celery", "onions", "tarragon", "mayonnaise"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 166.9 [FatContent] 1.9 [SaturatedFatContent] 0.4 [CholesterolContent] 112.9 [SodiumContent] 992.1 [CarbohydrateContent] 14.5 [FiberContent] 1.8 [SugarContent] 5.3 [ProteinContent] 21.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Shred imitation crab by hand. Drain tuna (if needed]. Partially thaw shrimp& peas in strainer under cold water. Toss all ingredients together. If you have time refrigerate for a few hours, if not just make sure the shrimp& peas have had time to thaw. Add more veggies to make it more of a veggie salad. Looks nice served with dark greens, and sliced red peppers.
[Name] Pork Chops with Wine Sauce on a Polenta Bed [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-12-22T09:10:00Z [Description] Make and share this Pork Chops with Wine Sauce on a Polenta Bed recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["8", "2", "2", "3 1/2", "1 1/2", "1/3", "3", "1/2", "1", "1", "6", "1/2", "1", "2", "2"] [RecipeIngredientParts] ["olive oil", "chicken broth", "water", "cornmeal", "parmesan cheese", "sour cream", "salt", "dry red wine", "condensed beef broth", "cranberry jelly", "salt", "black peppercorns", "cornstarch", "water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1006.1 [FatContent] 43.7 [SaturatedFatContent] 14.5 [CholesterolContent] 283.5 [SodiumContent] 1828.9 [CarbohydrateContent] 43.3 [FiberContent] 3.6 [SugarContent] 4.6 [ProteinContent] 94.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the Polenta----------. Bring chicken broth and water to a boil in a large saucepan on high heat. Reduce heat to medium-low. Stir in cornmeal. Heat and stir for 15 minutes until thick and mixture leaves the side of the pan. Add Parmesan, sour cream, and salt. Stir, cover and keep warm. In a large, heavy skillet heat oil over medium heat. Add chops and cook 7 minutes on each side. Remove from pan and keep warm. For the Wine sauce----------------. In the same frying pan add the first 5 ingredients. Simmer uncovered, for about 5 minutes. Stir cornstarch into water until smooth, then into wine mixture. Heat to boiling and thickened. Prepare 4 plates and center polenta, then chops, then sauce. Enjoy!
[Name] Number 400, Seafood Casserole [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-12-22T09:10:00Z [Description] This is number 400 recipe that I have posted.I hope you seafood lovers will enjoy it. It's relative easy to make a bit expensive but every once in a while it feels good to splurge. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Crab", "Cheese", "Canadian", "High In...", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "4", "3/4", "1/4", "1/4", NA, "13 1/2", "1/4", "1 1/2", "1", "1/2", "1/2", "3", "1/4", "1", "2"] [RecipeIngredientParts] ["bay scallops", "sea scallops", "butter", "flour", "Worcestershire sauce", "Dijon mustard", "onion powder", "cheddar cheese", "butter", "dry parsley flakes", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 556.4 [FatContent] 24.2 [SaturatedFatContent] 13.8 [CholesterolContent] 217.1 [SodiumContent] 1478.2 [CarbohydrateContent] 39.5 [FiberContent] 7.3 [SugarContent] 14.2 [ProteinContent] 47.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] To Make Sauce-------------------------. Melt butter in a saucepan, mix in flour, salt& pepper. Stir in both the canned and whole milk, do this gradually so you do not get any lumps. Add worcestershire sauce,mustard and onion powder. Heat, stirring until it boils and thickens. Add cheese, stir until melted and set aside. Drain seafood well and add to the sauce. Turn into an ungreased 2 quart casserole dish. TOPPING-------------------------8r . Stir crumbs and parsley into the 3 tsp melted butter. Sprinkle over top. Sprinkle the 2 tbsp cheese over the crumbs. Bake uncovered 350f oven for about 25 minutes or until hot. You can do this dish ahead of time, just leave off the topping until the last minute and then pop into the oven about 30 minutes before serving.
[Name] Cappuccino Nanaimo Bars and friends [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-12-22T09:14:00Z [Description] Make and share this Cappuccino Nanaimo Bars and friends recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Canadian", "< 30 Mins", "Refrigerator", "Stove Top"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/3", "1", "1 3/4", "3/4", "1/2", "1", "3", "1/3", "1", "2", "1/4", "2", "1", "2", "1/3", "1/3", "3", "1", "2", NA, "4", "2"] [RecipeIngredientParts] ["butter", "sugar", "graham cracker crumbs", "coconut", "walnuts", "instant coffee granules", "hot water", "butter", "vanilla", "icing sugar", "butter", "maraschino cherry juice", "icing sugar", "maraschino cherry", "butter", "milk", "icing sugar", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 7545.2 [FatContent] 404.4 [SaturatedFatContent] 234.4 [CholesterolContent] 897.8 [SodiumContent] 3132.7 [CarbohydrateContent] 996.0 [FiberContent] 30.5 [SugarContent] 869.3 [ProteinContent] 39.7 [RecipeServings] nan [RecipeYield] 1 tray [RecipeInstructions] Bottom Layer------------------------. Heat first three ingredients in top of a double broiler or in heavy saucepan on low until butter is melted. Add egg. Heat and stir until boiling and thickened. Remove from heat. Stir in graham crumbs, coconut and walnuts. Press firmly into ungreased foil lined 9x9 inch pan. Middle Layer-Cappuccino----------------. Stir coffee granules into hot water in small dish until dissolved. Cool. Beat butter, vanilla and cooled coffee in medium bowl until combined. Gradually beat in icing sugar until smooth. Spoon onto first layer. Spread evenly and let stand for 10 min. Pat smooth. Middle Layer-Cherry-----------------. Beat butter, cherry juice, almond flavouring and icing sugar together in medium bowl on low until icing sugar is combined. Beat on high heat until well combined. Drain cherries on a paper towel. Stir into sugar mixture. Drop by the spoonful onto first layer. Spread evenly. Let stand for 10 min. Pat smooth. Middle layer-Peppermint-------------. Beat butter, milk, peppermint and sugar together in a medium bowl. Add enough food coloring to reach desired colour. Drop by spoonful onto first layer. Spread evenly. Let stand for 10 min. Pat smooth. Top Layer---------------------. Melt chocolate and margarine in double broiler or heavy saucepan on low. Cool until still runny. Spread on second layer. Chill.
[Name] Danish "Sillsallet" (Herring Salad) [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-12-22T09:17:00Z [Description] Traditional part of a Danish smorgasbord. Always part of Christmas buffet. Lovely color and great taste (if you like pickled herring) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/14/1/picX7tO0c.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/14/1/piciYKqqi.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Vegetable", "Danish", "Scandinavian", "European", "Free Of...", "Christmas", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "3/4", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["beet", "herring tidbits", "tart apple", "potato", "dill pickle", "onion"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 122.2 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 321.0 [CarbohydrateContent] 28.5 [FiberContent] 4.8 [SugarContent] 14.4 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Chop the herring, potatoe, beets and apple into 1/4\" pieces. Mix together. Blend in the dill pickle, onion and add a bit of the reserved beet liquid. The salad should have a firm consistency. Put the ingredients into a bowl, pack down well, cover and refrigerate at least over night or up to 2 days. Serve with Danish rye bread and hard boiled eggs as part of a smorgasbord.
[Name] Raw Mussels [AuthorId] 23302 [AuthorName] Millereg [CookTime] nan [PrepTime] PT3H [TotalTime] PT3H [DatePublished] 2001-12-22T09:17:00Z [Description] Make and share this Raw Mussels recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Mussels", "Grains", "Vegetable", "Canadian", "Scottish", "Welsh", "Australian", "European", "Low Cholesterol", "Healthy", "Free Of...", "Potluck", "Spicy", "Christmas", "Weeknight", "St. Patrick's Day", "No Cook", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["24", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["onion", "sugar", "wine vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 143.9 [FatContent] 2.9 [SaturatedFatContent] 0.6 [CholesterolContent] 35.8 [SodiumContent] 370.1 [CarbohydrateContent] 11.2 [FiberContent] 0.8 [SugarContent] 3.7 [ProteinContent] 15.8 [RecipeServings] 3.0 [RecipeYield] 24 mussels [RecipeInstructions] Wash fresh mussels, open and take out flesh, remove beards. Put mussels in bowl with some of their own juice. Cut large mussels in half. Combine onions, sugar and vinegar with mussels. Marinate for 3 hours in refrigerator, turning occasionally. After three, hours, they are ready to eat. Serve them plain, or with lemon wedges, or with seafood sauce for dipping.
[Name] Simple Salisbury Steak [AuthorId] 5523 [AuthorName] Dave C [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-12-22T13:25:00Z [Description] Make and share this Simple Salisbury Steak recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Canadian", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1/3", "1/4", "1", "1", "1 1/2", "4", NA] [RecipeIngredientParts] ["ground beef", "onion", "egg", "margarine", "butter", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 411.4 [FatContent] 19.6 [SaturatedFatContent] 6.2 [CholesterolContent] 117.6 [SodiumContent] 454.2 [CarbohydrateContent] 35.8 [FiberContent] 1.8 [SugarContent] 2.2 [ProteinContent] 22.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In large bowl, mix thoroughly 1/4 cup soup, the beef, bread crumbs, onion and egg. Shape firmly into 6 oval patties of even thickness. In large skillet over medium-high heat, melt margarine. Cook half of the patties until browned on both sides. Remove from skillet; set aside. Repeat with remaining patties. Spoon off fat. In same skillet, add remaining soup and mushrooms; bring to boil. Return patties to skillet. Reduce heat to low. Cover; simmer 20 minutes or until patties are thoroughly cooked and no longer pink, turning patties occasionally. Serve patties with mushroom sauce spooned over. Serve with noodles. Garnish with parsley.
[Name] Tortellini with Mushroom and Garlic Sauce [AuthorId] 5523 [AuthorName] Dave C [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-12-22T13:25:00Z [Description] Make and share this Tortellini with Mushroom and Garlic Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Canadian [Keywords] ["< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1/2", NA] [RecipeIngredientParts] ["green pepper", "tomatoes", "milk", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 85.4 [FatContent] 6.5 [SaturatedFatContent] 1.6 [CholesterolContent] 4.3 [SodiumContent] 218.6 [CarbohydrateContent] 5.6 [FiberContent] 0.7 [SugarContent] 1.7 [ProteinContent] 1.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook tortellini by package directions. Drain and set aside. Heat oil at medium in large skillet. Add pepper strips and stir-fry until tender-crisp- about 3 minutes. Stir in soup and milk. Heat to a boil, stirring often. Reduce heat to low. Add tortellini and tomato and stir well to coat with sauce. Heat through. Sprinkle with cheese.
[Name] Paneer Enchiladas [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-12-22T13:25:00Z [Description] Make and share this Paneer Enchiladas recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["200", "1", "1/2", "1/4", "2", "1", "1 1/2", "2", "12", "1", "3", NA] [RecipeIngredientParts] ["panir", "sugar", "onion", "spring onion", "tomatoes", "green chili", "lemon juice", "corn tortillas", "cheese", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 680.1 [FatContent] 52.4 [SaturatedFatContent] 26.6 [CholesterolContent] 140.3 [SodiumContent] 345.4 [CarbohydrateContent] 44.3 [FiberContent] 6.1 [SugarContent] 5.2 [ProteinContent] 12.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut paneer into 1\" long and 1/2\" thick pieces. Saute in 1 tbsp of oil till light brown. Keep aside. Heat 2 tbsps of oil in a pan and saute onion till translucent. Add chopped green chillies, chopped tomatoes and sugar. Simmer for 10 minutes on slow flame. Stir in fresh cream, lemon juice and half cup of grated cheese. Let the cheese melt. Soften tortillas in the sauce. Place the paneer and chopped spring onion and a tablespoons. of the sauce. Roll, place seam side down and place in a baking dish. Top it with remaining sauce and grated cheese. Bake at 350 deg C till cheese melts and sauce begins to bubble.
[Name] Freak'n Good Ribs [AuthorId] 26723 [AuthorName] Mike B. [CookTime] PT1H30M [PrepTime] PT24H [TotalTime] PT25H30M [DatePublished] 2001-12-22T13:25:00Z [Description] Make and share this Freak'n Good Ribs recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Pork", "Tropical Fruits", "Fruit", "Meat", "Southwestern U.S.", "Canadian", "Weeknight"] [RecipeIngredientQuantities] ["3", "1 1/2", "1 -2", "1/3", "1/3", "1 - 1 1/2", "2", "1/2", "2", "4", "1/2", "1 -2", "1"] [RecipeIngredientParts] ["brown sugar", "Keen's dry mustard", "ketchup", "red wine vinegar", "lemon juice", "soya sauce", "ground cloves", "ginger", "powdered ginger", "garlic", "cayenne pepper", "beef rib"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 459.4 [FatContent] 1.0 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 755.5 [CarbohydrateContent] 113.3 [FiberContent] 1.1 [SugarContent] 103.8 [ProteinContent] 2.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For best results this should be done at least 1 day in advance. Cut Ribs into serving size pieces. Assemble all ingredients of the marinade in a large bowl and add rib pieces, cover and refrigerate. Turn ribs occasionally in bowl to evenly distribute flavor. On day 2, remove from fridge at least 3 hours prior to BBQ time. Set oven to 300° and place the ribs in a 9 x 12 baking dish cover with marinade. Place in the oven for 1 ½ hrs turning the ribs often to ensure even coverage. Check often until tender. Remove ribs from oven and finish on the BBQ over medium heat. Cover ribs with the Bulls Eye BBQ Sauce liberally and turn often. This recipe doubles easily for more ribs. Enjoy.
[Name] Dz Skillet Burger [AuthorId] 26860 [AuthorName] Darrell Scott [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2001-12-22T13:28:00Z [Description] Make and share this Dz Skillet Burger 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/16/14/7/picsM5VQT.jpg" [RecipeCategory] Meat [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1/2", "1/4", "10 1/2", "2", "2", "1/8", "1/8", "1", "1", "1/2", "2", "1", "1"] [RecipeIngredientParts] ["lean hamburger", "onion", "Worcestershire sauce", "salt", "ground black pepper", "garlic", "pepper", "ketchup"] [AggregatedRating] 2.5 [ReviewCount] 2.0 [Calories] 620.6 [FatContent] 22.9 [SaturatedFatContent] 9.3 [CholesterolContent] 147.4 [SodiumContent] 8020.5 [CarbohydrateContent] 42.3 [FiberContent] 1.6 [SugarContent] 31.8 [ProteinContent] 57.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat electric skillet to 325f. Combine all ingredients in to a medium bowl and knead until well mixed. Form in to 1 large patty or 2 smaller patties. For large patty (cooked to medium] cook 4 minutes each side. For 2 smaller patties, cook 21/2 to 3 minutes each side. Garnish to your liking. Enjoy! -----Optionaldressing-------. In a small bowl or a cup, mix together ingredients.

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