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[Name] Strip and Go Naked [AuthorId] 26754 [AuthorName] Eric Anglemyer [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2001-12-22T13:28:00Z [Description] This concauction got its name for a reason. I know this combination of ingredients sounds absolutely horrible, however I assure that it tastes great and packs a punch. It has been a hit at evry party I've thrown. Please let me know what you think. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "< 15 Mins", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "6", "6", "1"] [RecipeIngredientParts] ["beer", "Corona beer", "vodka"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 632.2 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 26.6 [CarbohydrateContent] 70.4 [FiberContent] 0.4 [SugarContent] 0.0 [ProteinContent] 2.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine Pink Lemonade concentrate with beer. Mix in vodka, and drink responsibly.
[Name] Olive Spread [AuthorId] 20160 [AuthorName] LeeAnn [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-12-22T16:23:00Z [Description] An easy and great tasting appetizer. You can not just have one.... You will have garlic breathe when you are finished, but it's worth it. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/14/9/picBafCT7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/14/9/piclBOjdw.jpg"] [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1 -2", "1/4"] [RecipeIngredientParts] ["green olives", "black olives", "capers", "garlic", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 658.5 [FatContent] 71.6 [SaturatedFatContent] 9.8 [CholesterolContent] 0.0 [SodiumContent] 1888.1 [CarbohydrateContent] 8.2 [FiberContent] 4.7 [SugarContent] 0.4 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 1 bowl [RecipeInstructions] Put all ingredients, except olive oil in the food processor and pulse until chopped. Turn processor on low setting and gradually add olive oil until you get a grainy texture. I stop and start and scrape down the sides as I am going. I try to add as little oil as possible, but enough to hold the mixture together so it will spread nicely. Serve with slices of grainy baguette. This is wonderful and easy.
[Name] Best Ever Tortellini Soup [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-12-22T16:23:00Z [Description] Make and share this Best Ever Tortellini Soup recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/15/0/WHFBses0Q3WuXgUMoVGQ_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/15/0/picgrxGKC.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "Low Cholesterol", "Healthy", "Kid Friendly", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "1", "2", "1", "2", "1", "2", "2", "1", "1", "2", "1"] [RecipeIngredientParts] ["diced tomato", "chicken broth", "fresh spinach", "celery", "carrots", "bay leaf", "fresh basil", "fresh parsley", "fresh oregano", "garlic", "onion", "black pepper", "olive oil", "water"] [AggregatedRating] 5.0 [ReviewCount] 23.0 [Calories] 457.4 [FatContent] 12.5 [SaturatedFatContent] 4.9 [CholesterolContent] 47.6 [SodiumContent] 1652.6 [CarbohydrateContent] 63.8 [FiberContent] 4.9 [SugarContent] 6.0 [ProteinContent] 23.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Saute celery, onion, carrots and garlic in oil. Add spinach and tomatoes and simmer 10 minutes. Add spices and chicken broth. Simmer, covered, until vegetables are tender-crisp. Add water and tortellini and simmer 10- 15 minutes. Remove bay leaf and serve.
[Name] Italian-Style Cream of Tomato [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-12-22T16:24:00Z [Description] Hearty, wholesome and EASY! I've served it to dinner club as easily as to my family. A small cup makes a wonderful first course, a bowlful with salad and a bread make it a wonderful cold weather meal! [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "European", "Low Protein", "Low Cholesterol", "Kid Friendly", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "3", "7", "3", "1", "4 1/2", "1/2", "3 -4", "1", "1"] [RecipeIngredientParts] ["carrots", "celery ribs", "onion", "garlic", "fresh basil", "olive oil", "dry white wine", "tomatoes", "dried oregano", "water", "half-and-half", "nonfat sour cream"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 363.3 [FatContent] 14.1 [SaturatedFatContent] 4.7 [CholesterolContent] 18.8 [SodiumContent] 377.4 [CarbohydrateContent] 44.1 [FiberContent] 4.1 [SugarContent] 9.5 [ProteinContent] 9.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Cut enough bread into 3/4-inch cubes to measure about 3 cups and arrange in one layer in a shallow baking pan. Toast bread in middle of oven until golden and crisp, 10 to 15 minutes. Finely chop carrots, celery, onion, and garlic. In a heavy 4- to 5-quart kettle cook chopped vegetables, garlic, and basil in oil with salt and pepper to taste over moderately low heat, stirring, until tender but not browned, about 10 minutes. Add wine and boil 3 minutes. Add tomatoes, oregano, and 1 cup water and simmer, uncovered, stirring occasionally, 20 minutes. Remove kettle from heat and whisk in heavy cream and sour cream. Cool soup 10 minutes. In a blender puree soup in batches, transferring as pureed to a large bowl. Return soup to kettle and thin to desired consistency with remaining water. Season soup with salt and pepper and heat over moderate heat, stirring, until heated through (do not let boil]. Serve soup ladled over croutons in large bowls.
[Name] Biscuits and Gravy [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-12-22T16:25:00Z [Description] Make and share this Biscuits and Gravy 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/16/15/2/YBuDo5cPSr6zqVZFdSC5_awaldes%20005.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/15/2/e3twye4rTGKy1DSGwCX9_IMG_1602.JPG"] [RecipeCategory] Breads [Keywords] ["Breakfast", "Pork", "Meat", "< 30 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] [NA, "1", "1/4", "1", NA, NA] [RecipeIngredientParts] ["pork sausage", "flour", "milk", "cheese"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 353.1 [FatContent] 26.1 [SaturatedFatContent] 10.4 [CholesterolContent] 77.2 [SodiumContent] 561.0 [CarbohydrateContent] 11.5 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 17.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["While the Biscuts are baking, fry the sausage in a large, heavy skillet until done.", "Remove with a slotted spoon.", "Leave about 4 or 5 T.of the fat in the pan and add the flour-whisking fast.", "SLOWLY add the milk, whisking like crazy until you have a nice, thick gravy.", "Taste and add salt and pepper.", "Add cooked sausage.", "Remove biscuits from oven, split and pour gravy on top.", "Top with cheese if you like.", "Serve with scrambled eggs.", "This recipe has the ability to expand in your stomach at an alarming rate!" ]
[Name] Plum Sauce [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-12-22T16:27:00Z [Description] Make and share this Plum Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Plums [Keywords] ["Fruit", "Canadian", "Chinese", "Asian", "Free Of...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1/2"] [RecipeIngredientParts] ["plum jam", "chutney", "vinegar", "Tabasco sauce"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 910.4 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 119.6 [CarbohydrateContent] 224.8 [FiberContent] 3.6 [SugarContent] 158.3 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 1-1 1/2 cups [RecipeInstructions] Combine all the ingredients in a saucepan, cook over medium heat, make sure it is well blended and bubbling. Pour into a sterilized jar & refrigerate.
[Name] Stuffed Turkey Breast With Cranberry Glaze [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2001-12-22T16:33:00Z [Description] Haven't tried this -- posted in response to a request -- but it sounds fabulous and fairly easy too. I clipped this out of the Food section in the Toronto Star newspaper. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/15/4/1BJjyvQQSfeSBXLodgB1_stuffed-turkey-breast-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/15/4/crzP6vUcS3qgItVVFmC2_stuffed-turkey-breast-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/15/4/Y8I5qkIFQuiITjF5dXxe_stuffed-turkey-breast-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/15/4/piczugf8V.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/15/4/pic08Bxue.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/15/4/picarcSPU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/15/4/pic1GAoj1.jpg"] [RecipeCategory] Poultry [Keywords] ["Fruit", "Vegetable", "Meat", "Canadian", "Healthy", "Kid Friendly", "Christmas", "Thanksgiving", "Weeknight", "Roast", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1/2", "1", "1", NA, "2", "1", "2", "1", "1/2", "1"] [RecipeIngredientParts] ["butter", "margarine", "onion", "celery", "carrot", "dried rosemary", "dried thyme", "fresh ground black pepper", "salt", "whole berry cranberry sauce", "brown sugar", "lemon juice", "ground ginger"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 225.6 [FatContent] 5.1 [SaturatedFatContent] 2.8 [CholesterolContent] 51.1 [SodiumContent] 192.2 [CarbohydrateContent] 26.7 [FiberContent] 1.4 [SugarContent] 17.3 [ProteinContent] 18.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] To make stuffing, melt butter in a skillet over medium heat and saute the onion, celery and carrots for 5 minutes or until the onion is translucent. Add stock and seasonings; remove from heat. Mix in bread cubes and cool slightly. For glaze, mix all glaze ingredients in a medium-sized bowl; set aside 1/2 cup to serve, cold, with meal. To make turkey, preheat oven to 325F and lightly grease a baking dish or a small roasting pan. Place turkey breast on your cutting board and, holding a knife parallel to the board, slice meat through middle, leaving last inch intact. Open meat like a book and cover with plastic wrap; pound with a meat mallet to even thickness. Cover one side of meat with stuffing. Fold other side over and secure with toothpicks along the edges. Transfer to your baking dish and pour remaining cranberry glaze over. Bake, uncovered, for 60 to 90 minutes or until cooked through and juices run clear. Let rest 5 minutes before slicing.
[Name] Garlic Grits [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-12-22T16:34:00Z [Description] Traditional Southern breakfast staple. serve on it's own or along side your eggs. Great fried if there are leftovers. Grits is an aquired taste. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Free Of...", "< 30 Mins", "Stove Top", "Inexpensive"] [RecipeIngredientQuantities] ["3", "2", "1", "1/2", "2/3", "2"] [RecipeIngredientParts] ["garlic", "lite olive oil", "salt", "Tabasco sauce", "stone ground corn grits", "water"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 160.3 [FatContent] 3.4 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 60.7 [CarbohydrateContent] 28.7 [FiberContent] 0.6 [SugarContent] 0.2 [ProteinContent] 3.3 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] In a small sauce pan, medium high heat saute the garlic in the oil until softened but do not brown it. Add water, salt and tabasco sauce. Slowly add the grits stirring all the time with a wire whisk. When well incorporated,cover, lower heat and simmer for about 5 minutes or until grits have thickened.
[Name] Pickled Oysters or Mussels [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-12-22T16:35:00Z [Description] Make and share this Pickled Oysters or Mussels recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Mussels", "Grains", "Canadian", "Scandinavian", "Scottish", "Welsh", "Australian", "European", "Low Protein", "Low Cholesterol", "Potluck", "Spicy", "Christmas", "St. Patrick's Day", "< 30 Mins", "Canning", "Refrigerator", "Steam", "Oysters", "Easy"] [RecipeIngredientQuantities] [NA, "10", "1/2", "1/2", "1/2", "1/2", NA, NA] [RecipeIngredientParts] ["mussels", "white vinegar", "clove", "allspice", "mace", "bay leaf", "lemon slice"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 23.6 [FatContent] 0.8 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 5.9 [CarbohydrateContent] 2.3 [FiberContent] 0.7 [SugarContent] 0.2 [ProteinContent] 0.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Prepare the shellfish first by scrubbing shells. Steam the shellfish just enough so that the shells become open. Strain the liquid from steaming and cool in the refrigerator. Remove the meat from the shells. Put all the ingredients (except the bay leaves and lemon] in a large pan, and simmer for 10 minutes. Leave to cool. Pack the cooled meat into sterilized jars, adding a bay leaf, some cloves and a slice of lemon to each jar. Pour the cooled vinegar mixture over the meat to cover. Seal firmly and store in the refrigerator.
[Name] Hummingbird Cake [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-12-22T16:36:00Z [Description] Make and share this Hummingbird Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2 1/2", "2 1/4", "1", "1", "1", "3", "1 1/2", "1 1/2", "1", "2", "1/2", "1", "1", "3 3/4", NA, "1/2"] [RecipeIngredientParts] ["flour", "sugar", "salt", "baking soda", "ground cinnamon", "garam masala", "eggs", "vanilla extract", "crushed pineapple", "bananas", "butter", "cream cheese", "vanilla", "powdered sugar", "milk", "mango"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 9838.9 [FatContent] 518.0 [SaturatedFatContent] 156.1 [CholesterolContent] 1128.0 [SodiumContent] 5138.3 [CarbohydrateContent] 1265.1 [FiberContent] 20.8 [SugarContent] 975.8 [ProteinContent] 74.0 [RecipeServings] nan [RecipeYield] 1 three layer cake [RecipeInstructions] To make the cake-----------------------. Combine the dry ingredients in a large mixing bowl. Add the eggs and the oil, stirring well until the dry ingredients are moistened. Do not beat. Stir in the vanilla, crushed pineapple and bananas. Spoon the batter into 3 well-greased and floured 8-inch cake pans. Bake in a preheated 350* oven for 25 to 30 minutes or until the cakes are cooked-check with a toothpick, if it comes out clean, they are done. Cool in pand for 10 minutes before turning out on to a wire cooling rack. To make the frosting----------------------. Beat together the butter, cream cheese and vanilla. Gradually beat in the powdered sugar, adding a little milk if necessary. Divide into two bowls and whip in puree to one of the bowls. Use the mango frosting to spread between the layers of cake. When the cake is assembled, spread the frosting in the second bowl over the top and side of the cake.
[Name] Jerk Burgers [AuthorId] 5523 [AuthorName] Dave C [CookTime] PT12M [PrepTime] PT6M [TotalTime] PT18M [DatePublished] 2001-12-22T16:37:00Z [Description] Make and share this Jerk Burgers recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Canadian", "Spicy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1"] [RecipeIngredientParts] ["ground beef", "chicken"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 419.1 [FatContent] 24.9 [SaturatedFatContent] 9.5 [CholesterolContent] 147.4 [SodiumContent] 149.7 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 45.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a medium-size bowl, mix jerk sauce with beef until evenly combined. Form mixture into 4 burgers, about 1/2 inch thick. Heat oil in large non-stick pan set over medium heat. Add burgers. Cook, uncovered, until meat is no longer pink in centre, from 6 to 8 minutes per side.
[Name] Paradise Spicy Bean Rice [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-12-22T16:38:00Z [Description] On 20th this month, I made this for lunch in my new oven. I was nervous as I was trying out rice for the first time in it, but, this turned out so nice. We had guests that day too, whom just came by for lunch, unexpectedly and the good news is that they LOVED this rice. I found the recipe in a magazine few days back. [Images] character(0) [RecipeCategory] Long Grain Rice [Keywords] ["Rice", "Chinese", "Asian", "Vegan", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "10", "2", "3/4", "1/2", "3/4", "1", "2", "2", "4", "1/2"] [RecipeIngredientParts] ["rice", "red kidney beans", "soybeans", "garlic", "salt", "ajinomoto", "white pepper powder", "red chili powder", "soya sauce", "vinegar", "lime, juice of"] [AggregatedRating] nan [ReviewCount] nan [Calories] 431.4 [FatContent] 19.1 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 815.9 [CarbohydrateContent] 57.8 [FiberContent] 2.6 [SugarContent] 0.3 [ProteinContent] 7.0 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Soak red kidney beans and soya beans separately overnight. Cut French beans into diamond shape. Finely chop garlic. Keep aside. Microwave 1 1/2 cups of water on'HIGH' for 4 minutes UNCOVERED. Use this to cook beans. Microwave red kidney beans with 1 cup hot water on HIGH for 5 minutes COVERED. Allow standing time of 2 minutes. Add 1/4 tsp. salt and mix well. Microwave on HIGH for 2 minutes SEMI-COVERED. Microwave 4 cups of water on HIGH for 5 minutes UNCOVERED. Add 1 tbsp. oil, washed rice and lime juice. Microwave on HIGH for 5 minutes UNCOVERED. Add French beans, stir once. Microwave on HIGH for 2. 5 minutes UNCOVERED. Drain off excess water. Cool rice and French beans. Microwave 2 tbsp. oil on HIGH for 2 minutes UNCOVERED. Add garlic and microwave on HIGH for 1 minute UNCOVERED. Add kidney beans, soya beans, ajinomoto, white pepper powder and red chilli powder. Mix well. Microwave on HIGH for 2 minutes SEMI-COVERED. Add rice, French beans, soya sauce and 1/2 tsp. salt. Mix well. Microwave on MEDIUM for 5 minutes UNCOVERED. Add vinegar. Mix well just before serving. Suggestion: Serve this steaming hot with vegetable sweet and sour. Note: Lime juice is added to rice while cooking to keep rice grains firm and long.
[Name] Alligator Piss [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-22T16:41:00Z [Description] One of my mates said that I have to put this drink on here for him. Myself I don't like it, so please don't rate it bad. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Vegan", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["30", "30", "30", "30", "1"] [RecipeIngredientParts] "Amaretto" [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 20.9 [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] 4.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients in a shaker glass with ice and shake. Strain into 4 shot glasses. Down the hatch.
[Name] Aussie Tuna Summer Salad [AuthorId] 26911 [AuthorName] GayCOOKA [CookTime] PT1M [PrepTime] PT15M [TotalTime] PT16M [DatePublished] 2001-12-22T18:21:00Z [Description] A light Salad for the summer, a complete meal in itself. Tasty and refreshing. I made this one time when the temperature was far too high to turn the stove/oven on...it was 42C on that day... It was delicious and made me feel full but not that awful "heavy full" that one can't bear in Summer. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/16/1/pic21WFxv.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Tuna", "Potato", "Vegetable", "Low Cholesterol", "Summer", "Microwave", "< 30 Mins", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "3", "300", "2", "1", "250", "35", NA, "25", "1", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["romaine lettuce", "red onion", "potatoes", "cooked pasta", "button mushrooms", "tomatoes", "avocado", "canned tuna", "olive oil", "garlic", "parsley", "basil", "rosemary", "salt", "cracked pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 834.5 [FatContent] 34.1 [SaturatedFatContent] 5.4 [CholesterolContent] 52.5 [SodiumContent] 620.3 [CarbohydrateContent] 93.6 [FiberContent] 25.2 [SugarContent] 17.5 [ProteinContent] 47.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place Olive oil, herbs salt, Salt, Pepper and Garlic into a Microwave proof jug/container and microwave for 10-20 seconds (BE CAREFUL NOT TO HEAT THIS TOO MUCH, OIL BECOMES VERY HOT IN A MICROWAVE AND CAN MELT OR DAMAGE YOUR CONTAINER] After Heating the oil Mix, place in the refrigerator for a short while, until cool. This ensures flavours are fully infused into the dressing. Break up lettuce and place in a salad Bowl. Place Onion, mushrooms, Potato/pasta and Avacodo into bowl and toss gently and thoroughly. Place tossed salad ingredients into serving bowls and add the remaining SALAD ingredients. Get the cold Oil Mix from the fridge and add the lemon Juice and Vinegar, and stir Thoroughly. (TIP put in a clean jam jar and shake vigourously] Your dressing is done. Drizzle the Dressing over the Salad, and hey Presto, You're done!
[Name] Double Ginger Cookies [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-12-23T11:33:00Z [Description] These are intensely flavored, you have been warned! You get little bursts of ginger depending on how finely you chop the crystallized ginger. These cookies freeze well. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "Kosher", "Christmas", "Hanukkah", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1", "3/4", "1", "1/2", "1/2", "1/2", "1 1/4", "1/2", "1/4", "1", "1", "1/4", NA] [RecipeIngredientParts] ["all-purpose flour", "whole wheat flour", "crystallized ginger", "baking powder", "baking soda", "salt", "ground ginger", "sugar", "applesauce", "fresh lemon rind", "lemon juice", "vanilla extract"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 1324.4 [FatContent] 29.4 [SaturatedFatContent] 3.9 [CholesterolContent] 0.0 [SodiumContent] 1100.6 [CarbohydrateContent] 254.5 [FiberContent] 10.8 [SugarContent] 125.7 [ProteinContent] 18.1 [RecipeServings] nan [RecipeYield] 2 dozen [RecipeInstructions] Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (flours through ground ginger]; stir well with a whisk. Make a well in center of mixture. Combine 1 cup sugar, applesauce, and next 4 ingredients (applesauce through vanilla]. Add to flour mixture, stirring just until moist; cover and chill dough at least 1 hour. Preheat oven to 350 degrees. Lightly coat hands with flour. Shape dough into 24 balls (about 2 tablespoons each; dough will be sticky]. Roll balls in 1/4 cup sugar. Place balls 2 inches apart on baking sheets coated with cooking spray. Bake at 350 degrees for 15 minutes or until lightly browned. Cool 1 minute on pan. Remove from pan; cool completely on wire racks.
[Name] Safe Eggnog [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT12H [TotalTime] PT12H15M [DatePublished] 2001-12-23T11:33:00Z [Description] Make and share this Safe Eggnog recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Kosher", "Free Of...", "Christmas", "Weeknight", "Microwave", "Easy"] [RecipeIngredientQuantities] ["6", "1/4", "1/4", "1", "1"] [RecipeIngredientParts] ["eggs", "sugar", "salt", "milk", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 109.1 [FatContent] 5.6 [SaturatedFatContent] 2.7 [CholesterolContent] 117.8 [SodiumContent] 77.3 [CarbohydrateContent] 8.4 [FiberContent] 0.0 [SugarContent] 4.4 [ProteinContent] 6.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In large saucepan, beat together eggs, sugar and salt, if used. Stir in 2 cups milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160¡F. Remove from heat. Stir in remaining 2 cups milk and vanilla. Cover and refrigerate until thoroughly chilled, several hours or overnight. Just before serving, pour into bowl or pitcher. Garnish or add stir-ins, if desired. Serve immediately. For faster preparation, heat milk until very warm before stirring milk into eggs and sugar. MICROWAVE: In 2-liter liquid micro-safe measure or bowl, beat together eggs, sugar and salt, if used, until thoroughly blended. Set aside. In l-liter liquid measure or bowl, cook 2 cups milk on full power until bubbles form at edges, about 5-6 minutes. Stir into egg mixture. Cook on 50% power until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160F, about 5-6 minutes. Stir in remaining 2 cups milk and vanilla. Continue as above.
[Name] Rich Eggnog [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-12-23T11:33:00Z [Description] Make and share this Rich Eggnog recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Kosher", "Free Of...", "Christmas", "< 15 Mins", "No Cook"] [RecipeIngredientQuantities] ["6", "3/4", "1 1/2", "1/2", "4", "4", "1/2", NA] [RecipeIngredientParts] ["eggs", "sugar", "brandy", "rum", "milk", "icing sugar", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 739.4 [FatContent] 45.1 [SaturatedFatContent] 27.1 [CholesterolContent] 308.4 [SodiumContent] 153.5 [CarbohydrateContent] 35.7 [FiberContent] 0.0 [SugarContent] 26.5 [ProteinContent] 11.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Separate yolks and whites. Beat yolks slowly while adding sugar; beat until the mixture is pale and golden. Slowly add brandy and rum, beat in milk and half the cream. Set aside until just before serving. Whisk whites until stiff, fold into the eggnog mixture. Whip remaining cream and icing sugar until thick. Top each glass with whipped cream and a shake of nutmeg.
[Name] Alcohol-Free Basic Eggnog [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT24H [PrepTime] PT15M [TotalTime] PT24H15M [DatePublished] 2001-12-23T11:33:00Z [Description] Make and share this Alcohol-Free Basic Eggnog recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Kosher", "Free Of...", "Christmas", "Weeknight", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["12", "1 1/2", "1", NA, NA] [RecipeIngredientParts] ["eggs", "sugar", "vanilla", "nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 627.7 [FatContent] 46.9 [SaturatedFatContent] 27.0 [CholesterolContent] 458.8 [SodiumContent] 148.3 [CarbohydrateContent] 41.8 [FiberContent] 0.0 [SugarContent] 38.2 [ProteinContent] 12.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Separate room temperature eggs. Beat yolks with half the sugar until creamy. Beat whites with half the sugar until peaks hold. Beat cream until stiff. Fold everything together. Add vanilla to taste. Refrigerate in covered container at least 24 hours. Put in serving bowl, sprinkle with nutmeg.
[Name] Stuffed Baked Tomatoes [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-12-23T11:33:00Z [Description] A lovely dish for a brunch or any meal, festive looking and great tasting. If you want it lower in calories omit the cheese [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Brown Rice", "Rice", "Fruit", "Vegetable", "Canadian", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "3", "1/2", "1/2", "2", "1/2", "1", "1/2", "1", "1", "1", "2"] [RecipeIngredientParts] ["tomatoes", "water", "onion", "green onion", "brown rice", "wild rice", "fresh parsley", "soy sauce", "basil", "cayenne", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 160.3 [FatContent] 1.8 [SaturatedFatContent] 0.6 [CholesterolContent] 1.5 [SodiumContent] 206.4 [CarbohydrateContent] 32.2 [FiberContent] 3.6 [SugarContent] 5.1 [ProteinContent] 5.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Simmer the water, onion, red pepper, jalapeno& green onions until just tender. Scoop out the tomatoe pulp. Mix the tomatoe pulp, chopped, cooked rice, parsley, soy, basil& cayenne. Combine rice mixture and veggies. Stuff the tomatoes and sprinkle with the cheese. Place in lightly oiled pyrex dish. Bake at 375f for 20-25 minutes or until heated through and the cheese is nicely browned.
[Name] Easy Eggless Eggnog [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-12-23T11:33:00Z [Description] Make and share this Easy Eggless Eggnog recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Kosher", "Christmas", "< 30 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1/2"] [RecipeIngredientParts] ["ice cream", "dark rum", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 39.1 [FatContent] 0.1 [SaturatedFatContent] 0.1 [CholesterolContent] 0.8 [SodiumContent] 24.7 [CarbohydrateContent] 2.5 [FiberContent] 0.0 [SugarContent] 2.5 [ProteinContent] 1.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix together first three ingredients in a pitcher and chill covered for 30 minutes. Sprinkle with nutmeg just before serving.
[Name] Gingery Plum Jam [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT2H [PrepTime] PT5M [TotalTime] PT2H5M [DatePublished] 2001-12-23T11:33:00Z [Description] Make and share this Gingery Plum Jam 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/16/16/9/picJYrRJC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/16/9/pic6CncgJ.jpg"] [RecipeCategory] Plums [Keywords] ["Fruit", "Vegan", "Kosher", "Free Of...", "Christmas", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "3", "3", "1 1/2", "2"] [RecipeIngredientParts] ["plums", "water", "sugar", "fresh lemon juice", "fresh ginger", "fresh lemon rind"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 793.6 [FatContent] 1.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 3.7 [CarbohydrateContent] 203.0 [FiberContent] 6.4 [SugarContent] 195.1 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] Combine plums and water in a Dutch oven, and bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes or until tender. Stir in sugar, juice, ginger, and rind. Cook over medium heat 40 minutes, until thick or a candy thermometer reaches 210÷. Stir mixture occasionally. (Do not overcook or mixture will scorch]. Cool. Discard lemon rind. Store in an airtight container in the refrigerator up to 2 weeks.
[Name] Pecan Fingers [AuthorId] 15718 [AuthorName] Steve P. [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 2001-12-23T11:33:00Z [Description] Make and share this Pecan Fingers recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Nuts", "Christmas", "Hanukkah", "Thanksgiving", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "2", "1"] [RecipeIngredientParts] ["butter", "brown sugar", "granulated sugar", "vanilla", "all-purpose flour", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 146.0 [FatContent] 11.0 [SaturatedFatContent] 5.2 [CholesterolContent] 20.3 [SodiumContent] 55.1 [CarbohydrateContent] 10.8 [FiberContent] 0.7 [SugarContent] 2.4 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 24-36 cookies [RecipeInstructions] ["In a mixing bowl with an electric mixer, beat butter, sugars, and vanilla together until light and fluffy.", "Beat in flour a little at a time, then stir in pecans.", "Taking about 1 tablespoon of dough for each cookie, shape into a roll about 2\" long, as even as possible in shape.", "Place on baking sheets about 2-inches apart, and bake in a preheated 300 degree oven for about 30 to 35 minutes or until lightly browned on bottoms.", "Cool completely and drizzle with chocolate glaze, if desired." ]
[Name] Eggless Eggnog [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-12-23T11:33:00Z [Description] Make and share this Eggless Eggnog 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/16/17/1/TTEEWKfSwSYksNlGQ65W_1939952_10152481797443404_5253063369337884095_n.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/17/1/picllguqJ.jpg"] [RecipeCategory] Beverages [Keywords] ["Low Protein", "Kosher", "Christmas", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["8", "1", "1/2", "2", "1/2"] [RecipeIngredientParts] ["milk", "instant vanilla pudding", "sugar", "vanilla", "nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 47.0 [Calories] 248.4 [FatContent] 9.1 [SaturatedFatContent] 5.6 [CholesterolContent] 34.2 [SodiumContent] 272.8 [CarbohydrateContent] 33.9 [FiberContent] 0.0 [SugarContent] 22.5 [ProteinContent] 8.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In large bowl, mix pudding with 1 cup milk. When pudding is thick, add remaining ingredients, mix very well. Chill. For Vegetarian use a Vegetarian Instant Vanilla Pudding Mix.
[Name] Gulab Jamuns [AuthorId] 15718 [AuthorName] Steve P. [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-12-23T11:33:00Z [Description] Make and share this Gulab Jamuns 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/16/17/2/picUf3huO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/17/2/picRqcvQV.jpg"] [RecipeCategory] Dessert [Keywords] ["Asian", "Indian", "< 60 Mins"] [RecipeIngredientQuantities] ["2 1/2", "1/2", "4", "1", "3", "1", "1/8", "1 1/2", "50", "2"] [RecipeIngredientParts] ["powdered milk", "all-purpose flour", "water", "rose water", "sugar", "saffron", "baking soda", "heavy cream", "cardamoms", "ghee", "butter"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 1504.8 [FatContent] 105.6 [SaturatedFatContent] 65.8 [CholesterolContent] 311.5 [SodiumContent] 251.5 [CarbohydrateContent] 130.1 [FiberContent] 0.3 [SugarContent] 120.5 [ProteinContent] 16.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Bring the water, rose water and sugar to boil, add the saffron, remove from heat and set aside.", "Mix the milk powder, flour, soda, heavy cream well and knead until a soft dough is made.", "Take a teaspoon of the dough, place one cardamom seed in it and make a small ball.", "Similarly make the balls with the remaining dough, and fry them when the ghee is ready until golden brown.", "Remove with a slotted spoon and transfer into the syrup, which should be quite warm.", "Serve these delicious Gulab Jamuns with hot syrup and garnished with almonds or pistachio." ]
[Name] Green Goddess Salad Dressing (low fat, low sodium) [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT2M [PrepTime] PT10M [TotalTime] PT12M [DatePublished] 2001-12-23T11:33:00Z [Description] Make and share this Green Goddess Salad Dressing (low fat, low sodium) recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Lunch/Snacks", "Grains", "Canadian", "European", "Low Cholesterol", "Healthy", "Potluck", "Spicy", "Christmas", "Thanksgiving", "St. Patrick's Day", "< 15 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/4", "3", "1", "1/8", "1 1/2", "1/8", "1"] [RecipeIngredientParts] ["low fat cottage cheese", "buttermilk", "parsley", "salt", "cider vinegar", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 9.2 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.9 [SodiumContent] 30.1 [CarbohydrateContent] 0.7 [FiberContent] 0.0 [SugarContent] 0.5 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 8 ounces [RecipeInstructions] Combine all ingredients in a blender. Process until mixture is smooth. Store tightly covered and refrigerated.
[Name] Oatmeal Carmelitas [AuthorId] 15718 [AuthorName] Steve P. [CookTime] PT22M [PrepTime] PT20M [TotalTime] PT42M [DatePublished] 2001-12-23T11:33:00Z [Description] Make and share this Oatmeal Carmelitas recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Christmas", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "6", "2", "1 1/2", "1", "1", "1 1/2", "1 1/2", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "all-purpose flour", "quick-cooking oats", "brown sugar", "baking soda", "salt", "butter", "margarine", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 547.4 [FatContent] 29.4 [SaturatedFatContent] 15.3 [CholesterolContent] 49.0 [SodiumContent] 460.3 [CarbohydrateContent] 70.3 [FiberContent] 3.3 [SugarContent] 30.8 [ProteinContent] 6.2 [RecipeServings] nan [RecipeYield] 15-18 Bars. [RecipeInstructions] Preheat oven to 350*F (175*C]. Grease bottom and sides of a 13 x 9 x 2-inch baking pan. Combine 2 cups flour, oats, brown sugar, baking soda, salt and butter in a large bowl. Firmly press half the mixture into the bottom of baking dish; reserve remaining half for the top. Bake for 10 minutes. Sprinkle the chocolate chips and walnuts over the crust. Mix the caramel topping with the 6 tablespoons flour, mixing well. Drizzle caramel mixture over the chocolate chips and nuts. Sprinkle the remaining oat mixture evenly over the caramel. Bake for an additional 20 to 22 minutes. Cool completely before cutting into bars.
[Name] Low Cholesterol Eggnog [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT12H [TotalTime] PT12H [DatePublished] 2001-12-23T11:33:00Z [Description] Make and share this Low Cholesterol Eggnog 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/16/17/5/pichcRk9V.jpg" [RecipeCategory] Beverages [Keywords] ["Low Cholesterol", "Healthy", "Kosher", "Free Of...", "High In...", "Christmas", "Weeknight", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1", "3/4", "1", "1", NA] [RecipeIngredientParts] ["egg substitute", "sugar", "1% low-fat milk", "vanilla", "ground nutmeg"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 87.4 [FatContent] 1.1 [SaturatedFatContent] 0.4 [CholesterolContent] 4.2 [SodiumContent] 121.2 [CarbohydrateContent] 10.1 [FiberContent] 0.0 [SugarContent] 10.2 [ProteinContent] 8.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Whip together egg substitute and sugar, combine with two milks and flavoring. Mix well. Chill overnight. Dust with nutmeg before serving.
[Name] Stuffed Mushrooms [AuthorId] 26278 [AuthorName] Aroostook [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-12-23T11:33:00Z [Description] This is a favorite with the whole family. Can be made ahead, refrigerated and warmed for 20 minutes. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Christmas", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["24", "1/2", "1", "1", "2", "1"] [RecipeIngredientParts] ["mushrooms", "real butter", "onion", "eggs", "romano cheese"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 236.9 [FatContent] 16.6 [SaturatedFatContent] 9.8 [CholesterolContent] 88.2 [SodiumContent] 514.5 [CarbohydrateContent] 13.8 [FiberContent] 1.6 [SugarContent] 2.7 [ProteinContent] 9.4 [RecipeServings] 8.0 [RecipeYield] 24 bites [RecipeInstructions] Remove mushroom stems and set aside. Butter a large baking dish. Melt 2 sticks of butter in small saucepan then cool. Coat mushroom caps with some of the melted butter. Set aside. -------Filling-------------. Sautee finely chopped onion and cool. Chop mushroom stems and add to onion. Add crumbs, eggs and cheese and mix. Add enough melted butter to moisten filling mixture. Stuff mushroom caps and place in baking dish. Drizzle with butter and sprinkle with Romano. Cook at 350 for 20 minutes.
[Name] Cherry-Chocolate Fruit Decadence [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-23T11:33:00Z [Description] Make and share this Cherry-Chocolate Fruit Decadence recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Kosher", "< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "3 1/4", "1"] [RecipeIngredientParts] ["coconut", "strawberry"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 143.0 [FatContent] 7.1 [SaturatedFatContent] 4.7 [CholesterolContent] 18.5 [SodiumContent] 46.4 [CarbohydrateContent] 19.2 [FiberContent] 1.7 [SugarContent] 13.5 [ProteinContent] 1.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix yogurt, chocolate syrup and coconut in large bowl. Fold in whipped cream. Arrange layer of strawberries in each of 8 dessert or parfait dishes. Top with half of the yogurt mixture. Repeat layers. Serve immediately.
[Name] Special Chocolate Eggnog [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT2H [TotalTime] PT2H [DatePublished] 2001-12-23T11:33:00Z [Description] Make and share this Special Chocolate Eggnog recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Kosher", "Free Of...", "Christmas", "Weeknight", "No Cook", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "2/3", "1", "12", "4", "1/8", "12", "1/4 - 1/3"] [RecipeIngredientParts] ["eggs", "brown sugar", "pure vanilla extract", "milk", "light rum", "brandy", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 338.5 [FatContent] 23.0 [SaturatedFatContent] 13.5 [CholesterolContent] 170.4 [SodiumContent] 118.1 [CarbohydrateContent] 22.2 [FiberContent] 3.1 [SugarContent] 13.8 [ProteinContent] 7.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In large bowl, beat together yolks, sugar, cocoa and vanilla until thick and smooth. Slowly stir in milk and rum, mix well. Cover and refrigerate until just before serving, at least two hours, so mixture becomes very cold. Beat whites with salt to soft peaks. Fold whipped cream into chocolate mixture, gently fold in whites. Serve immediately, garnished with grated chocolate.
[Name] Eggnog Smoothie Special [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-23T11:33:00Z [Description] Make and share this Eggnog Smoothie Special recipe from Food.com. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "Fruit", "Kosher", "Christmas", "< 15 Mins", "No Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2"] [RecipeIngredientParts] "brandy" [AggregatedRating] nan [ReviewCount] nan [Calories] 670.9 [FatContent] 19.0 [SaturatedFatContent] 11.3 [CholesterolContent] 149.9 [SodiumContent] 138.3 [CarbohydrateContent] 34.4 [FiberContent] 0.0 [SugarContent] 21.4 [ProteinContent] 9.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients in a blender; cover, blend until smooth. Pour into a large chilled glass; garnish with a slice of same fruit used.
[Name] Ras Gulla (Indian Cheese Balls in Sugar Syrup ) [AuthorId] 15718 [AuthorName] Steve P. [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-12-23T11:33:00Z [Description] This is a classic and very popular Indian sweet dessert from Bengal made for special occasions and usually served cold. This is a very sweet rich dessert. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Asian", "Indian", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "8", "1", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["milk", "salt", "yogurt", "flour", "baking soda", "water", "sugar", "rose water"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 421.5 [FatContent] 7.2 [SaturatedFatContent] 4.5 [CholesterolContent] 27.7 [SodiumContent] 346.6 [CarbohydrateContent] 85.2 [FiberContent] 0.0 [SugarContent] 77.3 [ProteinContent] 6.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Bring milk to boil and add salt. Remove from heat and add yogurt into it. Stir gently until all the milk curdles. Strain the curdled milk in a thin muslin cloth. Squeeze gently until all the liquid is gone. You now have paneer. Put the paneer in a large bowl and knead with the palms of your hand until it becomes smooth and soft. Add the flour and bicarbonate of soda and knead a few more minutes. Roll and shape into small balls, the size of a ping-pong ball. Dissolve the sugar in the water over gentle heat. Set aside half the syrup. Bring the other half to boil and gently slip in the balls of paneer. Simmer for 10 minutes and then raise the heat, adding a little water to thin the syrup if necessary. The rasgullas are done when the float to the surface. Drain and put them in the syrup that was set aside. Sprinkle with rose water. Serve cold.
[Name] Tamales With Chicken and Salsa Verde [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT2H [PrepTime] PT1H [TotalTime] PT3H [DatePublished] 2001-12-23T11:33:00Z [Description] These are what I am making for Christmas this year for my fiance. I am told that tamales are the traditional Christmas Eve dish in many parts of Texas and Mexico [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "Tex Mex", "Southwestern U.S.", "Mexican", "Winter", "Spicy", "Christmas", "Weeknight", "Steam", "Stove Top", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1/2", "2", "2/3", "1", "1/2", "1", "3", NA, "1", "6", "1", "1", "3", "1/4", "1 1/3"] [RecipeIngredientParts] ["masa harina flour", "chicken broth", "baking powder", "salt", "serrano chilies", "salt", "fresh coriander", "onion", "garlic clove", "cilantro", "chicken"] [AggregatedRating] nan [ReviewCount] nan [Calories] 530.5 [FatContent] 32.7 [SaturatedFatContent] 11.9 [CholesterolContent] 27.4 [SodiumContent] 516.1 [CarbohydrateContent] 54.5 [FiberContent] 8.7 [SugarContent] 6.9 [ProteinContent] 7.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Prepare the husks: simmer the husks in water to cover for 10 minutes, weighting them with a plate to keep them submerged, let stand for a few hours until they are pliable To make dough: Beat the lard in a mixer until very light, for about 1 minute Add 1 cup masa to lard, beat until well blended. Continue beating adding alternately the remaining masa and the poultry broth only adding enough broth to give the consistency of a medium thick cake batter. Sprinkle the baking powder and salt. Beat 1 minute more. To make the salsa: Husk and wash the tomatillos. Put the tomatillos and serrano chiles and some salt in a pot of water and boil them until tender, about 10-15 minutes. Drain and put them into the bowl of a food processor. Add the coriander, onion and garlic. Process until smooth. Heat 1 Tbsp of the lard in a medium large skillet over medium high heat, when the lard is hot enough to make a drop of the tomatillo puree sizzle, pour it all in at once. Stir the sauce constantly for 45 minutes until it gets darker and thicker, thick enough to coat a spoon. Add the chopped tomatillos and cilantro. Season with salt. Mix the shredded chicken with 1/2 cup of the cooked tomatillo sauce. To form the tamales: Remove the husks from the water when they have softened Pat husks dry. Tear the extra husks into 1/4\"x7\" long strips for each tamale. Take a husk that is at least 6\"x7\", lay out with tapering end toward you. Spread a couple of Tbsp of dough mixture into a square, leaving at least 1-1/2\" border on side towards you and a 3/4\" border along other sides. Pick up 2 long sides of corn husk and bring together, overlapping one over the other. Fold up the bottom section of husk tightly right up to the filling line. Leave top open. Secure it in place by loosely tying one of the strips of husk around the tamale. Repeat with remaining husks and dough mixture. Stand the tamales on the folded bottom in a prepared steamer, being sure they are not packed too closely so they can expand. Cover with a layer of leftover husks. Cover with lid and steam for 1 hour. Check carefully that all the water doesn't boil away, adding boiling water when necessary. Serve with salsa on the side.
[Name] Chocolate Rum Cake [AuthorId] 15718 [AuthorName] Steve P. [CookTime] PT1H10M [PrepTime] PT30M [TotalTime] PT1H40M [DatePublished] 2001-12-23T11:33:00Z [Description] Luscious Dark Chocolate Rum Cake. The cake can be served plain, or it is delicious with coffee flavored whipped cream. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/18/2/pic04BVpc.jpg" [RecipeCategory] Dessert [Keywords] ["Christmas", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1/2", "1/4", "1", "5", "2", "1/4", "3", "1/2", NA, "1/3"] [RecipeIngredientParts] ["all-purpose flour", "Meyer's dark rum", "baking soda", "sweet butter", "salt", "vanilla extract", "granulated sugar", "instant espresso coffee powder", "boiling water", "cold water", "Meyer's dark rum"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 545.9 [FatContent] 27.5 [SaturatedFatContent] 16.8 [CholesterolContent] 104.6 [SodiumContent] 212.7 [CarbohydrateContent] 63.5 [FiberContent] 3.0 [SugarContent] 40.2 [ProteinContent] 6.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Adjust rack one-third up from the bottom of the oven and preheat to 325°F.", "Choose a 9 inch Bundt pan or any other turban tube pan (10 cup capacity].", "Butter the pan well, then dust the whole inside of the pan with fine, dry plain bread crumbs.", "Shake out any excess crumbs and set aside.", "Sift together the flour, baking soda and salt, set aside.", "Melt chocolate in a small double boiler or microwave on low setting.", "Set aside to cool slightly.", "In a 2 cup glass measuring jug dissolve the coffee in the boiling water.", "Add cold water to the 1 1/2 cup line.", "Add 1/2 cup of dark rum. Set aside to cool completely.", "In a large bowl of an electric mixer, cream the butter, add the vanilla and sugar.", "Add the eggs one at a time, beating until smooth.", "Add chocolate and beat to mix well.", "Adjust the machine to low speed, add the dry ingredients and the coffee/rum liquid alternately and gradually to avoid splashing.", "Scrape the bowl with a spatula, and beat until smooth.", "Pour into pan, smooth the top to make level.", "Bake for 1 hour 10 minutes.", "Test for doneness with a cake tester or a long thin barbecue stick and bake only until the tester comes out clean and dry.", "Cool in the pan for 15 minutes, then cover with a rack and invert.", "Remove the pan.", "Using a pastry brush or any 1 inch bristle paint brush, paint the cake with the extra 1/3 cup of dark rum, it will absorb completely.", "Leave the cake on the rack to cool.", "The cake can be served plain, or it is delicious with coffee flavored whipped cream." ]
[Name] Fried Beef and Pasta [AuthorId] 26927 [AuthorName] Joanne M. [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-12-23T11:33:00Z [Description] This was my mother-in-law's recipe. It makes 6-8 servings. I like shells or bow ties and italian seasoning the best, but you can use any kind of pasta, and any kind of seasoning. This is always a warm our tummy type of recipe. She called it "fried noodles" but I thought this name would confuse readers. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1", "1/2", "1/4", "1", "2", "1"] [RecipeIngredientParts] ["ground beef", "green pepper", "onion", "tomatoes", "salt", "pepper", "medium pasta shell", "eggs", "mozzarella cheese"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 306.1 [FatContent] 17.4 [SaturatedFatContent] 7.5 [CholesterolContent] 128.2 [SodiumContent] 387.5 [CarbohydrateContent] 13.7 [FiberContent] 1.2 [SugarContent] 2.1 [ProteinContent] 22.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown the ground beef in a large pan. Remove from pan, and drain excess grease from pan. Saute pepper and onions. Add ground beef back to pan with pepper and onions. Stir to blend. Add Italian seasoning. Add tomatoes and just heat slightly. While beef is frying- (step 1] cook pasta according to directions. Add cooked pasta to beef and veggies. Stir together to mix. Add salt and pepper to taste. Adjust seasonings. Slightly mix two eggs and add pan. Turn burner to high setting and stir the eggs quickly in the pasta beef mixture. About 1 minute. Turn burner to low. Add cheese. Cover. After one minute, turn burner off. Check after 2 minutes to see if cheese is melted.
[Name] Easy Pasta with Bell-Pepper and Tomatoes [AuthorId] 12657 [AuthorName] Anu_N [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-12-23T11:33:00Z [Description] This is the best way to enjoy a pasta dish with the fresh flavour of a tomato-based sauce... by making it on your own! [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Vegetable", "European", "Low Protein", "Low Cholesterol", "Healthy", "Potluck", "Summer", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "1 1/2", "1 1/2", "1/4", "1 1/2", "1", "1/2 - 1", "1/2", NA, NA] [RecipeIngredientParts] ["pasta", "water", "olive oil", "onion", "fresh tomatoes", "green bell pepper", "dried basil", "oregano", "salt", "cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 235.9 [FatContent] 4.5 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 15.5 [CarbohydrateContent] 42.6 [FiberContent] 4.7 [SugarContent] 6.9 [ProteinContent] 7.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Bring a pot of 1 1/2 cups of lightly salted water to a boil, add pasta, and cook for about 10-12 minutes, or until pasta is al dente; drain.", "Heat oil in a saucepan on a medium flame, add the onions and saute until soft and translucent.", "Now add the diced tomatoes and bell-pepper strips, salt, basil, oregano and saute for about 5 minutes until the bell-peppers soften a bit.", "If you like it crispier, saute only for a couple of minutes.", "Remove from heat, toss well with cooked pasta and serve hot with a sprinkling of cheddar cheese!" ]
[Name] Orange Eggnog Float - (no alcohol) [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-12-23T11:33:00Z [Description] Make and share this Orange Eggnog Float - (no alcohol) recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Low Protein", "Healthy", "Kosher", "Christmas", "< 15 Mins", "For Large Groups", "No Cook", "Easy"] [RecipeIngredientQuantities] ["4", "6", "5 1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["eggs", "sugar", "lemon juice", "vanilla ice cream", "ginger ale"] [AggregatedRating] nan [ReviewCount] nan [Calories] 90.7 [FatContent] 2.9 [SaturatedFatContent] 1.5 [CholesterolContent] 36.6 [SodiumContent] 27.5 [CarbohydrateContent] 15.0 [FiberContent] 0.2 [SugarContent] 13.4 [ProteinContent] 1.8 [RecipeServings] 30.0 [RecipeYield] nan [RecipeInstructions] Beat eggs and sugar until light (no separation]. Stir in orange and lemon juices. Put small scoops of ice cream in a punch bowl. Pour ginger ale against the sides (inside, would be my choice!] of the bowl (to preserve the bubbles]. Add juice mixture slowly, stir gently. Serve immediately.
[Name] Best Ever Buffalo Wings [AuthorId] 26278 [AuthorName] Aroostook [CookTime] PT20M [PrepTime] PT1H [TotalTime] PT1H20M [DatePublished] 2001-12-23T11:33:00Z [Description] Make and share this Best Ever Buffalo Wings recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Spicy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["5", NA, "1/2 - 1", "1", "2", "1"] [RecipeIngredientParts] ["butter", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 1124.4 [FatContent] 72.5 [SaturatedFatContent] 28.2 [CholesterolContent] 520.7 [SodiumContent] 2144.8 [CarbohydrateContent] 1.4 [FiberContent] 0.2 [SugarContent] 0.8 [ProteinContent] 109.9 [RecipeServings] nan [RecipeYield] 40 pieces [RecipeInstructions] Thaw and deep fry chicken wings in oil. I usually cook 10-12 at a time in large skillet. Place on paper towels to absorb excess oil. Set cooked wings aside to cool to room temperature. Melt butter. Add lemon juice, Italian seasoning and hot sauce. Cool to room temperature. Place cooled wings in gallon ziplock bags and add sauce. Seal and marinate for 1/2 hour. Place wings on baking sheets and cook at 325°F for 15-20 minutes. You may reuse the leftover sauce for dipping if you reheat it to the boiling point. Good served w/ ranch dressing and veggie sticks. (Also see stuffed mushroom recipe]. You can deep fry, add sauce and freeze for up to three weeks. Thaw then bake. This is a crowd pleaser and goes fast.
[Name] Cinnamon Pecan Muffins [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-12-23T11:33:00Z [Description] Great flavor! I usually make them as mini-muffins (muffin gems) and give them as hostess gifts with a nice kitchen towel. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/18/7/picqW0eNn.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Lunch/Snacks", "Fruit", "Nuts", "Kosher", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "2", "1/2", "1/2", "1/2", "1", "1/2", "1/4"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "cinnamon", "salt", "pecans", "egg", "milk"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 231.7 [FatContent] 11.6 [SaturatedFatContent] 1.7 [CholesterolContent] 22.6 [SodiumContent] 224.9 [CarbohydrateContent] 28.9 [FiberContent] 1.2 [SugarContent] 11.4 [ProteinContent] 3.9 [RecipeServings] nan [RecipeYield] 9 muffins [RecipeInstructions] Preheat oven to 400°F and grease 9 muffin cups. Half fill the remaining cups with water. In a large bowl, mix the dry ingredients with a wire whisk. Mix in the pecans. In a small bowl, combine the wet ingredients. Add to the large bowl. Mix only until mixture is moistened. Fill muffin cups 1/2 full with batter. Bake for 20 to 25 minutes.
[Name] Holiday Spice Milk Bath inspired by Chef Lisa Hayward [AuthorId] 20371 [AuthorName] Lennie [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-12-23T11:33:00Z [Description] Inspired by Chef Lisa Hayward's excellent cinnamon-oatmeal milk bath, I created this holiday spice version specifically for xmas gift giving. I bought all ingredients at a bulk food store. [Images] character(0) [RecipeCategory] Bath/Beauty [Keywords] ["Christmas", "< 15 Mins", "Beginner Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "2 2/3", "1 1/3"] [RecipeIngredientParts] ["dried rosemary", "ground ginger", "ground cinnamon", "nutmeg", "instant milk", "cornstarch"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 603.6 [FatContent] 23.4 [SaturatedFatContent] 14.6 [CholesterolContent] 82.9 [SodiumContent] 322.4 [CarbohydrateContent] 75.2 [FiberContent] 2.0 [SugarContent] 33.0 [ProteinContent] 22.9 [RecipeServings] nan [RecipeYield] 4 jars [RecipeInstructions] In food processor, place orange peel and rosemary and pulse until spices are ground; add remaining spices and milk powder and process until combined. Add cornstarch and process until well combined. Spoon into 4 decorative jars and seal; attach label or tag directing user to sprinkle 2 to 4 tablespoons under running bath water for a skin-softening bath.
[Name] Crock Pot Meatball Stew [AuthorId] 15718 [AuthorName] Steve P. [CookTime] PT7H [PrepTime] PT30M [TotalTime] PT7H30M [DatePublished] 2001-12-23T11:33:00Z [Description] Make and share this Crock Pot Meatball Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Potato", "Vegetable", "Meat", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1", "2", NA, NA, "2", "2", "5", "2", "2", "1", "2"] [RecipeIngredientParts] ["Worcestershire sauce", "eggs", "salt", "fresh ground pepper", "ground beef", "carrots", "celery", "onion"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 972.2 [FatContent] 49.7 [SaturatedFatContent] 17.3 [CholesterolContent] 257.1 [SodiumContent] 1662.8 [CarbohydrateContent] 72.9 [FiberContent] 7.2 [SugarContent] 12.2 [ProteinContent] 57.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix eggs with dried onion, bread crumbs, Worcestershire sauce, and salt and pepper. Blend meat in a and mix thoroughly. Heat oil over medium-high heat in a large skillet. Form meat mixture into meatballs about 1-1/2 to 2 inches in diameter; brown on all sides in hot oil. While meatballs are browning, place the potatoes, carrots, and celery in a crock pot (3-1/2 quart or larger]; using a slotted spoon or spatula, place browned meatballs on the vegetables. Quickly brown the onions and add to the crock pot. Pour soup over all; cover and cook on low for 7 to 9 hours. Taste and adjust seasonings before serving.
[Name] Lemon Kiss Cookies [AuthorId] 15718 [AuthorName] Steve P. [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-12-23T11:41:00Z [Description] Make and share this Lemon Kiss 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/16/19/2/picZ6BI9J.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/19/2/picU2B9aw.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Lemon", "Citrus", "Fruit", "Christmas", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "3/4", "3", "2 3/4", "1 1/2", "1", NA, "1", "1/2"] [RecipeIngredientParts] ["butter", "sugar", "lemon juice", "flour", "powdered sugar", "shortening", "chocolate chips"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 7928.6 [FatContent] 531.8 [SaturatedFatContent] 252.3 [CholesterolContent] 813.5 [SodiumContent] 2959.1 [CarbohydrateContent] 719.5 [FiberContent] 50.9 [SugarContent] 390.2 [ProteinContent] 114.9 [RecipeServings] nan [RecipeYield] 1 large batch cookies [RecipeInstructions] In large bowl beat butter, sugar and lemon juice until light and fluffy. Add flour and almonds; beat at slow speed until well mixed. Cover; refrigerate at least 1 hour for easier handling. Heat oven to 375°F. Shape a tablespoon full of dough around each chocolate kiss, covering it completely. Roll in hand to form ball. Place on ungreased cookie sheet and bake for 8-12 minutes or until set and the edges are lightly, golden brown. After removing from oven allow to partially cool on baking sheet until firm enough to lift (about 10 minutes] then cool on racks completely. Lightly dust cookies with powdered sugar. In small pan, melt chocolate chips and shortening; stir until smooth. Drizzle over each cookie.
[Name] Easy Omelet for One [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-12-23T11:44:00Z [Description] This is so easy to do and it is fail proof! The filling is as good as your imagination, try different combinations. Blue cheese adds some zest. I usually make my filling and keep it warm in the oven while I cook the omelette. I often use 3 tbsp whipped cottage cheese instead of the sour cream. I think my favorite omelette is filled with cheddar cheese, jalapeno pepper, crumbled bacon and mushrooms - I fry the mushrooms and jalapeno for just a minute or two and I add the ceddar to the omelette in the last minute of cooking
[Name] Cherry Blossom Fudge [AuthorId] 15718 [AuthorName] Steve P. [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-12-23T12:46:00Z [Description] Make and share this Cherry Blossom Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Christmas", "< 60 Mins"] [RecipeIngredientQuantities] ["3/4", "1", "1", "1", "1", "2", "1", "3/4"] [RecipeIngredientParts] ["evaporated milk", "white sugar", "salt", "cherry gelatin", "butter", "vanilla extract", "maraschino cherry"] [AggregatedRating] 3.0 [ReviewCount] 4.0 [Calories] 4603.8 [FatContent] 300.2 [SaturatedFatContent] 185.1 [CholesterolContent] 542.9 [SodiumContent] 1841.7 [CarbohydrateContent] 483.4 [FiberContent] 19.8 [SugarContent] 383.6 [ProteinContent] 59.2 [RecipeServings] nan [RecipeYield] 1 8"x8" Pan [RecipeInstructions] Butter an 8x8 inch pan. In a medium saucepan over medium heat, combine milk, sugar and salt. Bring to a boil and stir in gelatin. Boil 4 minutes. Remove from heat and stir in butter, chocolate chips, vanilla and cherries. Pour into prepared pan. Chill 2 hours before serving.
[Name] Bacardi Double-Chocolate Rum Cake [AuthorId] 15718 [AuthorName] Steve P. [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-12-23T12:47:00Z [Description] Make and share this Bacardi Double-Chocolate Rum Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/19/5/B0r4CrVWRYasuaedVCPM_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/19/5/piceBKxs3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/19/5/picOfLa0e.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/19/5/picOJKg8R.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/16195/k36MSBvuTj6OFASnVLMm_20201224_151524.jpg" ] [RecipeCategory] Dessert [Keywords] ["Christmas", "Weeknight", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "3/4", "2", "1/2", "1", "4"] [RecipeIngredientParts] ["chocolate instant pudding", "Bacardi dark rum", "water", "shortening", "canola oil", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 444.0 [FatContent] 21.2 [SaturatedFatContent] 6.1 [CholesterolContent] 52.9 [SodiumContent] 381.8 [CarbohydrateContent] 56.3 [FiberContent] 2.5 [SugarContent] 37.0 [ProteinContent] 4.6 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350°F.", "Combine cake mix, pudding, eggs, 1/2 cup of the rum, water and oil in a large mixing bowl.", "Using an electric mixer, beat at low speed until moistened.", "Beat at medium speed for 2 minutes.", "Stir in 1 cup of chocolate pieces.", "Pour batter into a greased 12-cup Bundt pan.", "Bake 50 to 60 minutes or until cake tests done.", "Cool in pan for 15 minutes.", "Remove from pan and cool on a wire rack.", "Heat raspberry preserves and remaining 1/2 cup of rum.", "Strain through a sieve to remove seeds.", "Place cake on a serving platter.", "Prick surface of cake with a fork.", "Brush raspberry glaze evenly over cake, allowing cake to absorb glaze.", "Repeat until all the glaze has been absorbed.", "Combine remaining 1 cup of chocolate pieces and shortening.", "Microwave on high for 1 minute or until melted. Stir until smooth.", "Spoon chocolate icing over cake. Let stand 10 minutes.", "Combine vanilla baking bar and 1 tsp water.", "Microwave on high for 30 seconds or until melted.", "Drizzle on top of icing." ]
[Name] Breakfast Pizza [AuthorId] 26919 [AuthorName] Debbie Williams [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-12-23T12:48:00Z [Description] Make and share this Breakfast Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "Kid Friendly", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA, NA] [RecipeIngredientParts] ["egg", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 1 9 x 12 pan [RecipeInstructions] take the biscuits and divide in half place into bottom of 9x12 baking dish (or toast slices] cover bottom of dish. Arrange sausage and cover with cheese. Beat enough eggs to feed everyone (I feed 9 so i use six eggs-or egg substute] Bake at 350 degrees until center is set. Serve while hot.
[Name] Charishma's X'Mas Chocolate Brownies [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-12-23T13:58:00Z [Description] I watched this on Mirch Masala, Star Plus, today at 11:30pm Muscat time and made these myself at 4:30pm. These are really tasty. We all at home loved them! [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "Christmas", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1 1/2", "2", "3/4", "1/4", "4 1/2", "2", "4"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "refined flour", "baking powder", "cocoa powder", "vanilla essence", "rum", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 675.5 [FatContent] 30.4 [SaturatedFatContent] 15.8 [CholesterolContent] 164.5 [SodiumContent] 217.2 [CarbohydrateContent] 97.7 [FiberContent] 3.1 [SugarContent] 75.8 [ProteinContent] 8.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a bowl, mix butter and sugar together. Add in the eggs and mix well. DO NOT BEAT. In another bowl, put maida, baking powder and cocoa powder and mix well. Gently fold the cocoa mixture into the butter mixture. Add essence or rum followed by the nuts. Put in a greased mould. Bake for 30 minutes at 180 degC. Unturn once done and serve.
[Name] Vegetarian Ground Nut Stew [AuthorId] 22278 [AuthorName] Sanut Tarrer [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-12-23T13:59:00Z [Description] Make and share this Vegetarian Ground Nut Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Cauliflower", "Vegetable", "African", "Vegan", "Kid Friendly", "Potluck", "< 30 Mins", "Steam", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "2", NA, NA, "1/2"] [RecipeIngredientParts] ["peanut butter", "broccoli", "cauliflower", "red onion", "green pepper", "tomato paste", "water", "lemon pepper", "palm oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 608.4 [FatContent] 48.1 [SaturatedFatContent] 13.7 [CholesterolContent] 0.0 [SodiumContent] 542.6 [CarbohydrateContent] 32.9 [FiberContent] 10.6 [SugarContent] 12.8 [ProteinContent] 22.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Saute onion and green pepper in oil-set aside. Steam all the other veggies in a large pot with 2 cups of water for 10 minutes on high heat. Stir in tomato paste. Add peanut butter. Quickly stir in last cup of water to soften peanut butter (much like making gravy]. Add onion and green pepper and palm oil. Remove from heat. Add Braggs and lemon pepper to taste preference. Serve with rice. (Non-vegetarians can stew meat with veggies].
[Name] Cranberry Punch [AuthorId] 20114 [AuthorName] Babs in Toyland [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-12-23T14:40:00Z [Description] Make and share this Cranberry Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Fruit", "Christmas", "Thanksgiving", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "6", "12", "4", "1", "1 1/2"] [RecipeIngredientParts] ["cranberries", "water", "cinnamon sticks", "cloves", "lemon juice", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 157.4 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 5.0 [CarbohydrateContent] 40.2 [FiberContent] 2.1 [SugarContent] 33.9 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine cranberries, water, orange rind, cinnamon sticks and cloves in large saucepan and bring to a simmer for about 30 minutes until cranberries are very soft and have started to break apart. Strain cranberries out of liquid (this may take several strainings] and then add orange juice, lemon juice and sugar, and heat until sugar has dissolved. Serve hot. You may add a slash of rum or brandy if desired when serving.
[Name] Chicken Gravy (Easy!) [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2001-12-24T12:30:00Z [Description] Make and share this Chicken Gravy (Easy!) 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/16/20/0/picRvfphj.jpg" [RecipeCategory] Sauces [Keywords] ["Lunch/Snacks", "Poultry", "Meat", "Low Protein", "Low Cholesterol", "Healthy", "Thanksgiving", "Ramadan", "St. Patrick's Day", "< 15 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "3", "1"] [RecipeIngredientParts] ["low sodium chicken broth", "cornstarch", "poultry seasoning"] [AggregatedRating] 3.5 [ReviewCount] 6.0 [Calories] 43.2 [FatContent] 0.8 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 36.6 [CarbohydrateContent] 7.2 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 2.5 [RecipeServings] 4.0 [RecipeYield] 2 cups [RecipeInstructions] Bring chicken stock to a boil. Dissolve cornstarch in a small amount of cold water and add to chicken stock. Season to taste with poultry seasoning and cook until thickened. Serve!
[Name] Creamy Clam Bisque [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-12-24T12:30:00Z [Description] Make and share this Creamy Clam Bisque 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/16/20/1/pic2jO5bO.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Christmas", "Thanksgiving", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/4", "2", "3", "1", "1", "1", "2", "1"] [RecipeIngredientParts] ["onion", "unsalted margarine", "butter", "flour", "pepper", "baby clams", "Worcestershire sauce", "half-and-half"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 311.0 [FatContent] 21.4 [SaturatedFatContent] 10.3 [CholesterolContent] 108.6 [SodiumContent] 513.0 [CarbohydrateContent] 13.7 [FiberContent] 0.3 [SugarContent] 0.8 [ProteinContent] 15.8 [RecipeServings] 4.0 [RecipeYield] 32 ounces [RecipeInstructions] In a medium saucepan, cook onion in margarine until tender. Gradually stir in flour and pepper; then add reserved clam liquid and Worcestershire sauce. Cook and stir until thickened. Beat half-and-half with egg yolk; stir into pan along with clams. Heat through (DO NOT BOIL]. Garnish with paprika, if desired. Refrigerate leftovers.
[Name] Garlic Mexican Rub [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-12-24T12:30:00Z [Description] Make and share this Garlic Mexican Rub recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "8", "4", "1", "1/4", "1/4", "2", "1 1/2"] [RecipeIngredientParts] ["Mexican oregano", "cumin seeds", "allspice berries", "cloves", "garlic", "fresh coriander", "of fresh mint", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 135.2 [FatContent] 1.9 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 4678.8 [CarbohydrateContent] 28.1 [FiberContent] 5.7 [SugarContent] 0.9 [ProteinContent] 6.1 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] ["In a spice mill or coffee grinder grind together oregano, cumin, allspice and cloves to a fine powder.", "When garlic is cool to handle peel and pop out.", "In a blender or processor combine spices and garlic.", "Add coriander, mint, salt and pepper.", "Pulse on and off until mixture is coarse and crumbly.", "Spread mixture onto a baking sheet and bake for 1 hour or until completely dry.", "(150 to 200*] Store in a jar.", "Miller, for this rub I pre soak the steak for 20-30 minutes in fresh lime juice and a shot of tequila, then the rub." ]
[Name] Shortbread [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-12-24T12:30:00Z [Description] My favourite, no fail, shortbread recipe. Melt in your mouth delicious!
[Name] Gobbling Good Turkey Salad (Leftovers) [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-12-24T12:30:00Z [Description] Make and share this Gobbling Good Turkey Salad (Leftovers) 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/16/20/4/picePYsD4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/20/4/picyh2sIv.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Poultry", "Meat", "Canadian", "Very Low Carbs", "High Protein", "Kid Friendly", "High In...", "Winter", "Christmas", "Thanksgiving", "< 15 Mins", "No Cook", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "2", "1/2", "1/8", "3", "4", "2"] [RecipeIngredientParts] ["cider vinegar", "Dijon mustard", "salt", "ground black pepper", "extra virgin olive oil", "celery ribs"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 334.9 [FatContent] 17.2 [SaturatedFatContent] 3.5 [CholesterolContent] 106.4 [SodiumContent] 433.8 [CarbohydrateContent] 0.9 [FiberContent] 0.4 [SugarContent] 0.4 [ProteinContent] 41.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl whisk vinegar, mustard, salt and pepper together. Slowly whisk in olive oil. Add diced turkey and celery. Toss well to mix. Serve turkey salad on your favorite bread for sandwiches, or serve over salad greens, or fill avocado or tomato halves.
[Name] Candy Cane Cookies [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT9M [PrepTime] PT15M [TotalTime] PT24M [DatePublished] 2001-12-24T12:30:00Z [Description] Make and share this Candy Cane 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/16/20/5/picPNqrJL.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Christmas", "< 30 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1 1/2", "1", "2 1/2", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["shortening", "powdered sugar", "egg", "vanilla", "all-purpose flour", "salt", "granulated sugar"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 81.4 [FatContent] 4.4 [SaturatedFatContent] 1.1 [CholesterolContent] 4.4 [SodiumContent] 50.1 [CarbohydrateContent] 9.6 [FiberContent] 0.2 [SugarContent] 4.6 [ProteinContent] 0.8 [RecipeServings] 48.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 375 degrees. Mix the crushed peppermint candy and granulated sugar together and set aside. Mix shortening, sugar, egg and flavorings together. Add flour and salt and mix. Divide dough in half. Add food coloring to one half and mix well. Make one cookie at a time by: Rolling a 4\" strip (use about 1 tsp of dough] from each color. Place strips side-by-side, press lightly together and twist like a rope. Place on ungreased baking sheet. Curve top down to form handle of the cane. Bake about 9 minutes. Remove from baking sheet. While still warm sprinkle with the candy/sugar mixture.
[Name] Pear & Gorgonzola Salad [AuthorId] 4470 [AuthorName] Bergy [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2001-12-24T12:30:00Z [Description] Make and share this Pear & Gorgonzola 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/16/20/6/WcQgmKl6RViJDHrr8YVq_pear-gorgonzola-salad-3045.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/20/6/CLpkizi6SZeX5zVTl2ss_pear-gorgonzola-salad-3040.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/20/6/nKvcV7sQ5CdsF0cRUPuQ_pear-gorgonzola-salad-3042.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/20/6/Qq5HnS9TQ4GKWjDcbZe4_pear%20gorgonzola%20salad.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/20/6/p9rTLxpESoSUgSVGz0DR_pear%20gorgonzola%20salad.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/20/6/lZHd26QbugPvMXSAsmbg_pear%20gorgonzola%20salad.JPG"] [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Pears", "Fruit", "Vegetable", "Canadian", "< 30 Mins", "No Cook"] [RecipeIngredientQuantities] ["1", "4 -6", "1/2", "2", "1/4", "1/4", "1/2", "1/2", "3/4", "2", NA] [RecipeIngredientParts] ["walnut halves", "pears", "gorgonzola", "salt", "Dijon mustard", "shallots", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 742.7 [FatContent] 68.0 [SaturatedFatContent] 12.7 [CholesterolContent] 21.3 [SodiumContent] 720.5 [CarbohydrateContent] 27.6 [FiberContent] 6.5 [SugarContent] 15.1 [ProteinContent] 12.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] To make Vinaigrette------------------. Mix vinegar, salt, mustard in a blender or food processor. Very slowly pour in the oil while processor is on. Process until an emulsion forms. Taste and adjust seasoning. Add shallots& pepper. Best to make it fresh but may be stored for a few days in the fridge. ---Salad-----------------------. Toss greens with most of the vinaigrette. Divide among 4 plates. Decorate with pear slices and crumbled cheese. Coarsely chop the walnuts and put on top of salad. Drizzle the last of the vinaigrette over top.
[Name] Cream Puffs [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2001-12-24T12:30:00Z [Description] Wonderful, impressive dessert. Can also be used for savoury fillings, seafood, sauced meat,salads. Very handy to have on hand in the freezer. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/20/7/xlspHkiHTd6cD5NWGNxK_cream-puffs-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/20/7/S7j9hBa3SOuPxFNaZjUQ_cream-puffs-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/20/7/ukYCh69CRLK6P1Fm85uJ_cream-puffs-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/20/7/picWeaZ2n.jpg" ] [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Canadian", "Kid Friendly", "Free Of...", "Spring", "Summer", "Winter", "< 60 Mins", "Oven", "Freezer", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/4", "1/8", "7", "2", NA] [RecipeIngredientParts] ["water", "butter", "margarine", "vanilla extract", "salt", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 134.3 [FatContent] 9.4 [SaturatedFatContent] 5.4 [CholesterolContent] 82.3 [SodiumContent] 140.2 [CarbohydrateContent] 9.4 [FiberContent] 0.3 [SugarContent] 0.1 [ProteinContent] 2.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["In a saucepan, bring to boil, water, butter, vanilla and salt, over medium high heat.", "Dump rice flour in all at once and stir until mixture is smooth and forms a ball.", "Remove from heat, cool 5 minutes.", "Add eggs, one at a time, beating in between each addition.", "Beat until batter is smooth.", "Drop by large spoonfuls onto ungreased baking sheet.", "Bake at 400 degrees for 30 to 35 minutes until golden brown and crisp.", "Cool on rack.", "When completely cooled, bag airtight and freeze, or, cut each puff in half fill with whipped cream, replace top, or partially fill with any kind of fruit sauce, top with whipped cream, replace top, drizzle fruit sauce over, and top again with whipped cream." ]
[Name] Rudolph's Pie (Shepherd's Pie) [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H [PrepTime] PT1H [TotalTime] PT2H [DatePublished] 2001-12-24T12:30:00Z [Description] Make and share this Rudolph's Pie (Shepherd's Pie) recipe from Food.com. [Images] character(0) [RecipeCategory] Deer [Keywords] ["Pork", "Wild Game", "Meat", "Egg Free", "Free Of...", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["50", "3 -5", "4", "4", "4", "500", "1", "1", "2", "6", "2", "125", "2", NA, "4", "1 1/2", "125", "125", NA, NA] [RecipeIngredientParts] ["dried porcini mushrooms", "olive oil", "onions", "carrots", "garlic cloves", "button mushrooms", "ground pork", "flour", "marsala", "chopped tomatoes", "water", "tomato puree", "Worcestershire sauce", "potatoes", "parsnips", "milk", "butter", "nutmeg", "Worcestershire sauce"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 673.9 [FatContent] 19.6 [SaturatedFatContent] 7.0 [CholesterolContent] 132.7 [SodiumContent] 130.0 [CarbohydrateContent] 81.0 [FiberContent] 14.0 [SugarContent] 11.8 [ProteinContent] 43.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Pour 500ml of near boiling water over the porcini mushrooms and leave to steep. Warm oil into very large thick bottomed pan and add the chopped onions, carrots and minced garlic. Cook, stirring for about 10 minutes. Drain the porcini, reserving the soaking liquid. Chop coarsely and add with the button mushrooms to the vegetable mixture. After about 5 minutes tip the whole lot out to brown the meat. Add a little more oil to the pan, then tip in the minced meats, breaking them up with a wooden spoon. Stir for about 5 minutes until the rawness has left them a bit, and salt-unstintingly-and then return the vegetable mixture to the pan. Stir in flour and add the mushroom-soaking liquid, tinned tomatoes, diluted puree, Marsala and a few shakes of Worcestershire sauce. Stir well, cover partly with a lid and reduce heat so that the mince bubbles gently, for about 40 minutes to an hour. Meanwhile boil the spuds in a large pan of salted water until half way done, add the parsnips. Boil until done, drain, allow to dry a bit. Warm the milk and melt the butter in the heat of the potato pan. Rice or mash the potatoes and parsnips straight into this. Grate in some fresh nutmeg and add salt to taste. Put the mince into a large dish approximately 37cm x 32cm, then dollop the potato mash on top. Spread to edges and make fork lines on top. Dot with butter and sprinkle with Worcestershire sauce. Cook around 10 minutes in a 225C oven. You want the top golden.
[Name] Caramelized Onion, Green Bean, and Cherry Tomato Tian [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-12-24T12:30:00Z [Description] Make and share this Caramelized Onion, Green Bean, and Cherry Tomato Tian recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Canadian", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Winter", "Thanksgiving", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["5", NA, "3", "6", "2", "1/2", "1/4", "2", "1", "1/2", "4", "1/4"] [RecipeIngredientParts] ["onions", "garlic cloves", "sugar", "salt", "black pepper", "dried basil", "dried oregano", "cherry tomatoes", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 112.5 [FatContent] 1.6 [SaturatedFatContent] 0.8 [CholesterolContent] 3.7 [SodiumContent] 601.6 [CarbohydrateContent] 20.6 [FiberContent] 5.7 [SugarContent] 9.3 [ProteinContent] 5.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Cook beans in boiling water 3 minutes. Drain and rinse under cold water, set aside. Heat nonstick fry pan coated with veggie spray over medium high heat. Add onion and next 4 ingredients (onion through pepper], saute 8 minutes or until lightly browned, stirring frequently. Stir in vinegar, basil and oregano, cook 2 minutes. Remove from heat. Arrange beans in a 11 x 7 inch baking dish coated with veggie spray. Top with onion mixture. Arrange tomatoes on top of onion mixture and sprinkle with cheese. Bake at 400 degrees for 35 minutes or until the cheese is lightly browned.
[Name] Home Fries [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-12-24T12:30:00Z [Description] Make and share this Home Fries recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Potato", "Vegetable", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Kid Friendly", "< 15 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "4 -5", "2", NA, NA] [RecipeIngredientParts] ["onions", "potatoes", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 267.2 [FatContent] 2.1 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 20.1 [CarbohydrateContent] 57.2 [FiberContent] 7.5 [SugarContent] 4.8 [ProteinContent] 6.6 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Peel and cube potatoes. Cook in oil in covered skillet, turning often, about 5 minutes. Remove cover and continue cooking until well browned and slightly crisped.
[Name] Cranberry Banana Bread [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT1H10M [PrepTime] PT15M [TotalTime] PT1H25M [DatePublished] 2001-12-24T12:30:00Z [Description] Use up the leftover cranberries, freeze the loaf for later.
[Name] Italian Spiced Olives [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-24T12:30:00Z [Description] Make and share this Italian Spiced Olives recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["European", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1/4", "1/8", "1", "1", NA] [RecipeIngredientParts] ["pitted black olives", "lemon, zest of", "garlic", "ground black pepper", "cayenne pepper", "fennel seed", "extra virgin olive oil"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 23.6 [FatContent] 0.4 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 4.3 [CarbohydrateContent] 4.8 [FiberContent] 1.3 [SugarContent] 1.0 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 1 jar [RecipeInstructions] "Combine all ingredients except oil in a clean jar-shake gently, top with olive oil, shake again and store in the fridge for up to 1 month."
[Name] Cranberry Feta Pinwheels [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-12-24T12:30:00Z [Description] Make and share this Cranberry Feta Pinwheels 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/16/21/3/pic6YgrDU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/21/3/cIjvDlgCStuO5v3LB5Kj_Post5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/21/3/picnx9gYr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/21/3/picVEVbNY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/21/3/picrvsmqt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/21/3/pic5F7re1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/21/3/z6xDKDrvTgW1bCu7Qoyl_IMG_7632.jpg?", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/21/3/RZGwazPwSOmE6o9uY7r1_rl3.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/21/3/0bmcZuTxSWGbsoVRmbwt-Cranberry-Feta-Pinwheels_0165.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/21/3/piccxTuw4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/21/3/picI6jrBu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/21/3/piceU0pzA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/21/3/picUfeJS5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/21/3/picUoMBh8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/21/3/picYO2LmI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/21/3/picK0oLwO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/21/3/picjAAKPi.jpg"] [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Cheese", "Fruit", "Canadian", "Winter", "Christmas", "< 15 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "4"] [RecipeIngredientParts] ["dried sweetened cranberries", "cream cheese spread", "feta cheese", "green onion", "wheat flour tortillas", "spinach tortillas"] [AggregatedRating] 5.0 [ReviewCount] 162.0 [Calories] 64.3 [FatContent] 2.9 [SaturatedFatContent] 1.6 [CholesterolContent] 7.5 [SodiumContent] 130.5 [CarbohydrateContent] 8.1 [FiberContent] 0.5 [SugarContent] 2.8 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 48 appetizers [RecipeInstructions] Combine all ingredients except tortillas, mix well. Divide and spread mixture evenly among tortillas. Roll up tightly, wrap in plastic and refrigerate at least one hour. To serve cut into 12 slices. A nice variation is to add thin slices of ham on top of the spread before rolling.
[Name] Stuffed Oysters [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT8M [PrepTime] PT15M [TotalTime] PT23M [DatePublished] 2001-12-24T12:30:00Z [Description] Make and share this Stuffed Oysters recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Canadian", "Winter", "Christmas", "Broil/Grill", "< 30 Mins", "Oven", "Oysters", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/4", "4 -5", "1", "1", "1", "1", "12"] [RecipeIngredientParts] ["parmesan cheese", "green onion", "red bell pepper", "butter", "garlic", "sugar", "honey", "salt", "pepper"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 352.0 [FatContent] 22.2 [SaturatedFatContent] 12.4 [CholesterolContent] 127.5 [SodiumContent] 684.7 [CarbohydrateContent] 13.4 [FiberContent] 0.8 [SugarContent] 2.7 [ProteinContent] 24.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine the cheese, green onions,bell pepper, butter, garlic, lemon juice, soy sauce, sugar or honey, salt and pepper in a medium bowl; and stir to evenly blend. Preheat the broiler. Shuck the oysters, setting the cupped bottom shell in a shallow baking dish. Put an oyster in each shell and top with a generous tablespoon of the stuffing. Broil the oysters about 4 inches from the element until heated through and golden brown, about 8 minutes.
[Name] Balsamic Sage Dressing [AuthorId] 23302 [AuthorName] Millereg [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-12-24T12:30:00Z [Description] Make and share this Balsamic Sage Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Lunch/Snacks", "European", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "Potluck", "Spicy", "Christmas", "< 15 Mins", "For Large Groups", "No Cook", "Refrigerator", "Beginner Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1", "2", "1", "2"] [RecipeIngredientParts] ["water", "garlic", "shallot", "honey", "fresh sage", "olive oil"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 29.6 [FatContent] 0.9 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 11.0 [CarbohydrateContent] 4.3 [FiberContent] 0.1 [SugarContent] 3.5 [ProteinContent] 0.6 [RecipeServings] 16.0 [RecipeYield] 2 cups [RecipeInstructions] "Blend all ingredients except shallots and garlic- add separately."
[Name] Classic White Cake [AuthorId] 15718 [AuthorName] Steve P. [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-12-24T12:30:00Z [Description] The fine moist crumb of this cake complements any type of filling and frosting makes for the perfect celebratory cake. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/21/6/picQ7nzu4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/21/6/picmnfbwn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/21/6/pic1FfYGk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/21/6/picBYPMBY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/21/6/pic2p6hbU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/21/6/picjpBbZq.jpg"] [RecipeCategory] Dessert [Keywords] ["Christmas", "Hanukkah", "< 60 Mins"] [RecipeIngredientQuantities] ["12", "1 1/2", "2", "2", "1/4", "6", "3/4", "2"] [RecipeIngredientParts] ["unsalted butter", "sugar", "all-purpose flour", "baking powder", "salt", "milk", "vanilla extract"] [AggregatedRating] 4.5 [ReviewCount] 33.0 [Calories] 1770.9 [FatContent] 73.8 [SaturatedFatContent] 46.0 [CholesterolContent] 196.0 [SodiumContent] 876.7 [CarbohydrateContent] 252.0 [FiberContent] 3.4 [SugarContent] 151.3 [ProteinContent] 27.4 [RecipeServings] nan [RecipeYield] 2 nine inch layers [RecipeInstructions] Butter two 9-inch diameter by 1 1/2-inch deep layer pans or 1 (13 by 9 by 2-inch] pan. Lined bottoms with parchment or waxed paper. Set a rack at the middle level of the oven and preheat to 350 degrees. In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often. Pour batter into prepared pan (s] and smooth top with a metal spatula. Bake cake (s] about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.
[Name] Erin's Wild Rice Soup [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT1H [PrepTime] PT1H [TotalTime] PT2H [DatePublished] 2001-12-24T12:30:00Z [Description] This is a must have during the holidays, my mom always has it at their Christmas party and we've had it at many Christmas Eve dinners. You can't use the boxed kind of wild rice, it has to be just plain old wild rice. Minnesota wild rice if you can get it. You can also add 3 tbs of slivered almonds if you'd like. This freezes well. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Vegetable", "Winter", "Christmas", "Weeknight", "Freezer", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1", "1/2", "3", "2", "1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["butter", "onion", "flour", "chicken broth", "ham", "carrot", "salt", "half-and-half"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 433.6 [FatContent] 26.8 [SaturatedFatContent] 16.0 [CholesterolContent] 77.3 [SodiumContent] 1306.8 [CarbohydrateContent] 34.5 [FiberContent] 2.4 [SugarContent] 2.1 [ProteinContent] 14.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt margarine in saucepan. Sauté onion in butter until tender. Blend in flour. Gradually add broth. Stir until boiling and then boil for 1 minute. Stir in rice, ham, carrots and salt. Simmer about 5 minutes. Add half-and-half. Heat to serving temperature. To cook the wild rice, I simmer it in a lot of water until they \"pop\" open and then I drain them until ready to add to the soup.
[Name] Cranberry Crisp With Autumn Fruit [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-12-24T12:31:00Z [Description] Make and share this Cranberry Crisp With Autumn Fruit recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pears", "Fruit", "Canadian", "Low Protein", "Healthy", "Kid Friendly", "Potluck", "Winter", "Christmas", "Thanksgiving", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1 1/2", "1", "2", "1/3", "1", "1", "1/2", "1/4", "1/2", NA] [RecipeIngredientParts] ["tart apples", "pears", "fresh cranberries", "cranberries", "sugar", "flour", "flour", "cinnamon", "brown sugar", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 298.0 [FatContent] 8.8 [SaturatedFatContent] 3.5 [CholesterolContent] 12.2 [SodiumContent] 84.3 [CarbohydrateContent] 54.4 [FiberContent] 4.3 [SugarContent] 38.7 [ProteinContent] 3.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 375°F. Grease a 2-quart shallow baking dish. In a large bowl, combine the apples, pears, cranberries, sugar, 2 tablespoons of the flour and cinnamon. Spread mixture evenly into the baking dish, in small bowl, combine rolled oats, brown sugar and the remaining 1/3 cup flour. Using pastry blender or fork, cut in butter until crumbly. Stir in nuts. Sprinkle crumb mixture evenly over fruit. Bate for 30 to 40 minutes or until golden brown and apples are tender. Serve with whipped cream.
[Name] Potato Fans [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2001-12-24T12:31:00Z [Description] Make and share this Potato Fans recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "6", "1/8", "1", "2", "1", "1", "1", "1", "1/2", "1/8", "1/2"] [RecipeIngredientParts] ["baking potatoes", "butter", "black pepper", "garlic clove", "onions", "fresh parsley", "dried basil", "dried oregano", "paprika", "cumin", "cayenne", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 191.8 [FatContent] 6.4 [SaturatedFatContent] 3.9 [CholesterolContent] 17.4 [SodiumContent] 160.6 [CarbohydrateContent] 28.5 [FiberContent] 2.8 [SugarContent] 1.4 [ProteinContent] 6.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 425.", "Butter a 2 quart baking dish.", "Cut a thin slice from the bottom of potatoes so they lay on their sides flat.", "Slice potatoes thin and almost all the way through.", "Place in baking dish and fan slices.", "Brush with 1 tablespoon of butter.", "From the list of ingredients mix together the garlic through to the cayenne.", "Melt butter and add to spice herb mix and pour INTO the fan slices.", "Bake for 1 hour.", "Top with cheese and bake for 15 minutes more, just so cheese starts to brown." ]
[Name] Pecan Fingers (like Kipferl) [AuthorId] 53425 [AuthorName] Jenny Sanders [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-12-24T12:31:00Z [Description] There are a number of variations on this buttery shortbread type cookie; a Christmas classic. The nuts are variable. I have used hazelnuts and almonds as well, and a combination of a couple different nuts can be very good. I adopted this recipe as a Recipezaar orphan, and made some changes to it to conform with how I make these. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Nuts", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1 2/3", "1", "1/2", "1", "2", "3/4"] [RecipeIngredientParts] ["unsalted butter", "unbleached flour", "salt", "sugar", "vanilla", "pecans", "powdered sugar"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 72.5 [FatContent] 5.4 [SaturatedFatContent] 2.0 [CholesterolContent] 7.6 [SodiumContent] 2.9 [CarbohydrateContent] 5.9 [FiberContent] 0.4 [SugarContent] 3.1 [ProteinContent] 0.7 [RecipeServings] 64.0 [RecipeYield] nan [RecipeInstructions] ["Cream the butter and add the flour and salt, sugar and vanilla.", "Add the pecans or other nuts, and mix well.", "Wrap the dough in waxed paper and chill it until firm.", "Divide the dough into 64 equal parts. Roll each part into finger or crescent-shaped lengths and place on a parchment-lined baking sheet.", "Bake at 325°F for about 10 minutes. They should be firm, but not browned.", "Sift the icing sugar into a wide, shallow bowl. Roll the cookies in the sugar while they are still warm.", "Let the cookies cool, and store them in a covered tin. They are best when they have aged for several days." ]
[Name] Chicken and Dumplings, Southern Style [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2001-12-24T12:31:00Z [Description] Make and share this Chicken and Dumplings, Southern Style recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/22/1/pic3vU7Hs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/22/1/picHzjuxg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/22/1/picNH9ccY.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", "2", "1", "1", "1", "2", "1", "1", "3", "1/2", "1/2", "5", "1/4", "2/3", "1", NA] [RecipeIngredientParts] ["chicken", "water", "onion", "carrots", "celery", "bay leaf", "peppercorn", "salt", "thyme", "rosemary", "flour", "salt", "baking soda", "shortening", "buttermilk", "fresh thyme"] [AggregatedRating] 5.0 [ReviewCount] 23.0 [Calories] 633.5 [FatContent] 34.4 [SaturatedFatContent] 9.6 [CholesterolContent] 128.6 [SodiumContent] 980.1 [CarbohydrateContent] 40.6 [FiberContent] 2.2 [SugarContent] 2.8 [ProteinContent] 37.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place chicken in a heavy 5 quart stockpot with water to cover. Add the onion, carrot, celery, bay, peppercorns, salt, thyme and rosemary. Bring to a boil, reduce and simmer for 1 1/2 hours. Skim scum if needed. Remove chicken and set aside to cool. Remove meat and return bones to pot. Simmer for 1 hour more. Strain well and remove any fat you can. Dumplings------------------. Combine flour, soda, salt. Cut in shortening until flour resembles coarse crumbs. Add the stock, buttermilk and thyme. Stir to make a stiff dough-and it will be stiff. Turn out onto a floured board and knead gently 6 times. Wrap in plastic and chill 1 hour. Bring strained broth to a boil, reduce to a simmer. Roll out the chilled dough to 1/8 inch thick, and cut into 4x1 inch pieces. Drop them into simmering stock and stir gently. Cook for 10 minutes, add the chicken and cook for 5 min more. Season with salt and lots of pepper.
[Name] Sausage Breakfast Casserole [AuthorId] 15718 [AuthorName] Steve P. [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-12-24T12:31:00Z [Description] Make and share this Sausage Breakfast Casserole recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/22/2/01482699627.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/22/2/01482699627.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/22/2/01465646926.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/22/2/pic718vyR.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "Cheese", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "4", "9 -12", "1 1/2"] [RecipeIngredientParts] ["onion", "green pepper", "hash browns", "eggs", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 43.0 [Calories] 1206.2 [FatContent] 85.5 [SaturatedFatContent] 30.1 [CholesterolContent] 543.6 [SodiumContent] 1871.5 [CarbohydrateContent] 61.9 [FiberContent] 5.7 [SugarContent] 4.3 [ProteinContent] 45.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown the sausage and drain. In a greased 9x13 inch cake pan, sprinkle the hashbrowns, then sausage, onion, green peppers, and 1/2 cheese. Mix the eggs until scrambled and pour over the hashbrown mixture in cake pan. Fork the ingredients together. Bake at 350* for 30 minutes, checking to see if done in the center. Sprinkle the remaining cheese over the top and put back in the oven until melted. This can be done the night before and put in the refrigerator overnight. You may need to cook a little longer, though. You can be creative, substitute ham for the sauasage. or pepper jack cheese for the cheddar.
[Name] Pot Roast in Barbecue Sauce [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2001-12-24T12:31:00Z [Description] Comfort food at it's best. Great with a tossed salad, roasted potatoes, parsnips, french bread and a good red wine. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "2", "4", "2", "1/4", "1", "1", "1", "1", "1/2", "1/2", "1/2", "3"] [RecipeIngredientParts] ["onions", "boneless beef chuck roast", "bouillon", "garlic", "tomato sauce", "brown sugar", "paprika", "dry mustard", "rosemary", "thyme", "lemon juice", "ketchup", "red wine vinegar", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 643.8 [FatContent] 23.6 [SaturatedFatContent] 10.5 [CholesterolContent] 249.5 [SodiumContent] 1260.6 [CarbohydrateContent] 27.0 [FiberContent] 2.4 [SugarContent] 19.7 [ProteinContent] 83.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees. In the bottom of a large dutch oven layer onions and place meat on top, pour over 1 cup of stock. Cover and bake for 1 1/2 hours, adding more stock if needed. Mix the garlic, tomato sauce, brown sugar, paprika, mustard, rosemary and thyme, lemon juice, ketchup, vinegar and worcestershire sauce. Pour over the meat, recover and cook for about 1 1/2 hours more, basting every 20 minutes. Remove the lid the last 1/2 hour. Slice meat and arrange on a serving platter. Spoon on a little sauce and offer the rest at the table.
[Name] Santa Fe Chili Rub [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT3M [PrepTime] PT5M [TotalTime] PT8M [DatePublished] 2001-12-24T12:31:00Z [Description] Make and share this Santa Fe Chili Rub recipe from Food.com. [Images] character(0) [RecipeCategory] Southwestern U.S. [Keywords] ["Low Cholesterol", "High Fiber", "High In...", "< 15 Mins", "Stove Top", "Small Appliance"] [RecipeIngredientQuantities] ["1/4", "1/4", "2", "1", "1", "1"] [RecipeIngredientParts] ["red chili powder", "dried Mexican oregano", "sugar", "salt", "fresh black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 156.8 [FatContent] 6.0 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 2638.4 [CarbohydrateContent] 30.7 [FiberContent] 15.0 [SugarContent] 10.3 [ProteinContent] 5.3 [RecipeServings] nan [RecipeYield] 1 one half cup [RecipeInstructions] In a skillet over medium heat toast pepper flakes, chili powder and oregano, stirring or shaking the pan for 2 minutes. Do not put your face over the pan to take a wiff, but you want to smell the aroma of roasted chili's. Remove and cool. Pour into a spice grinder and whirl to fine powder. In a bowl stir together spice mixture, sugar, salt and pepper. Store in a Jar.
[Name] Best Ever Macaroons [AuthorId] 15718 [AuthorName] Steve P. [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2001-12-24T12:31:00Z [Description] Make and share this Best Ever Macaroons recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Candy", "Dessert", "Cookie & Brownie", "Coconut", "Fruit", "Nuts", "Winter", "Christmas", "Hanukkah", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "3", "1", "1", "1/3", "3"] [RecipeIngredientParts] ["sugar", "honey", "vanilla extract", "unbleached flour", "unsweetened dried shredded coconut"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 824.2 [FatContent] 55.1 [SaturatedFatContent] 48.7 [CholesterolContent] 0.0 [SodiumContent] 69.4 [CarbohydrateContent] 81.8 [FiberContent] 14.3 [SugarContent] 57.4 [ProteinContent] 9.8 [RecipeServings] nan [RecipeYield] 3-4 dozen macaroons [RecipeInstructions] preheat oven to 375F degrees. Beat egg whites until starting to expand but still soft. Add sugar, honey, and extracts. Beat at high speed until very stiff peaks form, about 8-10 minutes. Fold in flour and coconut by hand. Drop on well buttered baking sheets by heaping teaspoonfuls, or use a pastry bag with a#2 star tip. Bake at 375ºF for about 10 minutes or until golden. Variations------------------. (a] For cocomacs, add 1 additional tablespoon of honey to egg white. Then fold in 1/2 cup unsweetened cocoa with the flour. (b] Dip the bottom of cooled macaroons in melted semisweet chocolate, drying upside down on a rack. (c] Sandwich two dipped macaroons together to make a \"macwich\".
[Name] Garlicky Spinach (or Broccoli) Dip [AuthorId] 23302 [AuthorName] Millereg [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2001-12-24T12:31:00Z [Description] Make and share this Garlicky Spinach (or Broccoli) Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Cheese", "Fruit", "Vegetable", "Southwestern U.S.", "Canadian", "Potluck", "Spicy", "Christmas", "Ramadan", "St. Patrick's Day", "< 30 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1/4", "2", "1", "1/4", "1", "1", "3", "1/8", "1", NA, NA, NA] [RecipeIngredientParts] ["fat-free ricotta cheese", "nonfat sour cream", "frozen chopped spinach", "scallion", "fresh basil", "fresh oregano", "garlic", "ground nutmeg", "red pepper flakes", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 19.3 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.6 [SodiumContent] 27.1 [CarbohydrateContent] 3.2 [FiberContent] 1.1 [SugarContent] 1.1 [ProteinContent] 1.6 [RecipeServings] 10.0 [RecipeYield] 2 cups [RecipeInstructions] In a food processor fitted with the steel blade, combine the ricotta, sour cream and orange juice. Add the spinach (or broccoli], scallions, basil, oregano, garlic, nutmeg and hot pepper sauce. Process until smooth, stopping occasionally to scrape down the sides. Add salt substitute and pepper to taste. Pour into a medium bowl, cover and chill in the refrigerator for at least 30 minutes, or overnight.
[Name] Honeyed Pineapple [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2001-12-24T12:31:00Z [Description] Make and share this Honeyed Pineapple recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Kosher", "Free Of...", "Broil/Grill", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/4"] [RecipeIngredientParts] ["pineapple", "honey"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 60.5 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.0 [CarbohydrateContent] 16.2 [FiberContent] 0.8 [SugarContent] 14.2 [ProteinContent] 0.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Peel the pineapple, cut into 4 wedges, and slice off and discard the core from each piece. Cut each section into narrower wedges or triangles. The pineapple triangles can be threaded onto skewers. Put the pineapple in a glass or stainless steel bowl. Coat it with the honey. Let it rest for at least 15 minutes or up to several hours. Preheat the broiler. Line a baking pan with parchment paper or foil coated with nonstick spray. (This greatly eases cleanup-- broiled honey can really stick to a pan.] Place the pineapple on the baking pan, then put it under the broiler. Cook for about 5 minutes, until the edges turn light brown. Turn thick pieces once during cooking, using long-handled metal tongs.
[Name] Brussels Sprouts and Potatoes [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT16M [PrepTime] PT10M [TotalTime] PT26M [DatePublished] 2001-12-24T12:31:00Z [Description] Make and share this Brussels Sprouts and Potatoes 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/16/22/8/picJ1FsNj.jpg" [RecipeCategory] Potato [Keywords] ["Vegetable", "European", "Vegan", "Free Of...", "St. Patrick's Day", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["8", "8", "2", "2", "1", NA, NA] [RecipeIngredientParts] ["new potatoes", "Brussels sprouts", "extra virgin olive oil", "garlic", "fresh oregano", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 82.3 [FatContent] 2.6 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 12.6 [CarbohydrateContent] 13.7 [FiberContent] 2.6 [SugarContent] 1.2 [ProteinContent] 2.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] (*Chef's note: To prepare Brussels sprouts, trim ¼ inch from the bottom and score the trimmed sprouts with a deep X.] In a large saucepan, cover the potatoes with water; bring to a boil over high heat and cook for 5 to 8 minutes, or until fork tender. Add the Brussels sprouts and cook for 5 minutes, or until fork tender. Drain, reserving ½ cup of the cooking liquid. In a large nonstick frying pan at medium-high heat, sauté the garlic in the oil for 3 minutes, or until it is just beginning to color. Add potatoes, Brussels sprouts, ¼ cup of the reserved cooking liquid, and oregano; add salt substitute and pepper to taste. Cover and heat through, adding more liquid as needed.
[Name] Mexican Salad [AuthorId] 25744 [AuthorName] Tammi1 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-12-24T12:31:00Z [Description] Make and share this Mexican Salad recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "Mexican", "Low Protein", "Low Cholesterol", "< 15 Mins", "No Cook"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "4", "6", "2", NA, NA, "2", NA] [RecipeIngredientParts] ["oranges", "tomatoes", "frozen corn kernels", "red onions", "fresh lime juice", "salt", "pepper", "cilantro", "red leaf lettuce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 861.2 [FatContent] 28.9 [SaturatedFatContent] 4.5 [CholesterolContent] 0.0 [SodiumContent] 1071.2 [CarbohydrateContent] 147.8 [FiberContent] 23.1 [SugarContent] 47.2 [ProteinContent] 22.8 [RecipeServings] 1.0 [RecipeYield] 1 salad [RecipeInstructions] Combine first 5 ingredients in medium bowl. Blend dressing and lime juice. Season with salt and pepper. Add to salad with cilantro and mix. Line plates with red leaf lettuce. Mound salad on lettuce.
[Name] Red Wine Herb Vinaigrette Dressing [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-12-24T12:31:00Z [Description] Make and share this Red Wine Herb Vinaigrette Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Lunch/Snacks", "Southwestern U.S.", "European", "Low Protein", "Low Cholesterol", "Free Of...", "Potluck", "Spicy", "Christmas", "Ramadan", "< 15 Mins", "No Cook", "Beginner Cook", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["red wine vinegar", "garlic powder", "basil", "oregano", "honey", "pure maple syrup", "canola oil", "olive oil"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 25.2 [FatContent] 1.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 2.7 [CarbohydrateContent] 1.1 [FiberContent] 0.1 [SugarContent] 0.7 [ProteinContent] 0.1 [RecipeServings] 8.0 [RecipeYield] 12 ounces [RecipeInstructions] Whisk all ingredients together until mixed thoroughly. Store covered and refigerated. Dressing will hold at least one week.
[Name] Tandoori Dry Rub [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-24T12:31:00Z [Description] Make and share this Tandoori Dry Rub 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/16/23/1/picPjIDtr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/23/1/pictYUMSk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/23/1/picXrDwls.jpg"] [RecipeCategory] Asian [Keywords] ["Indian", "Low Cholesterol", "Healthy", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "2", "2", "1", "1", "1 1/2", "1/2", "2"] [RecipeIngredientParts] ["ground coriander", "ground cumin", "garam masala", "ground ginger", "paprika", "turmeric", "ground cardamom", "salt", "white pepper", "cayenne", "garlic powder"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 315.4 [FatContent] 9.5 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 7028.0 [CarbohydrateContent] 60.1 [FiberContent] 21.6 [SugarContent] 6.7 [ProteinContent] 12.4 [RecipeServings] nan [RecipeYield] 1/3 cup [RecipeInstructions] "Mix well all ingredients and store in a jar with a tight fitting lid."
[Name] Christmas Cappuccino [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-12-24T12:33:00Z [Description] Make and share this Christmas Cappuccino recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Canadian", "Winter", "Christmas", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1/2", "1/2", NA, NA] [RecipeIngredientParts] ["cinnamon", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 155.4 [FatContent] 8.7 [SaturatedFatContent] 5.1 [CholesterolContent] 67.4 [SodiumContent] 69.7 [CarbohydrateContent] 15.5 [FiberContent] 0.0 [SugarContent] 9.6 [ProteinContent] 4.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Steam the eggnog until it is doubled in volume. Pour eggnog into a tempered Christmas glass or mug. Pour espresso gently down the side of the glass into the steamed/frothed eggnog. Dust with cinnamon or nutmeg.
[Name] Creamy Vegan Eggnog [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-12-24T12:34:00Z [Description] This was in the local newpaper today, I have not tried it but thought there might be some Vegans out there that would enjoy it. (Submitted to the newpaper by Stacey Lalonde) [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Rice", "Soy/Tofu", "Beans", "Canadian", "Vegan", "Winter", "Christmas", "< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/3", "1", "1", "2", "1/8", "10 -15"] [RecipeIngredientParts] ["Mori-Nu silken soft tofu", "Mori-Nu extra firm lite tofu", "rum", "vanilla", "nutmeg"] [AggregatedRating] 2.5 [ReviewCount] 3.0 [Calories] 43.7 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 16.4 [CarbohydrateContent] 9.2 [FiberContent] 0.1 [SugarContent] 4.7 [ProteinContent] 0.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Place the ingredients (except the ice cubes] in blender and blend until smooth.", "Cover and refrigerate until serving time.", "To serve, blend the mixture with ice cubes until frothy (you may need to divide liquid in half to fit into blender with ice].", "Serve in glass sprinkled with nutmeg.", "*Mori-Nuis Japanese tofu that is silky smooth in texture and easier to digest than Chinese tofu.", "It works well in beverages, mousses and other creamy-type dishes.", "It is available at health food stores and some grocery stores." ]
[Name] Bacon Ranch Dressing [AuthorId] 23302 [AuthorName] Millereg [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2001-12-24T12:36:00Z [Description] Make and share this Bacon Ranch Dressing 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/16/23/4/pic9TQRdM.jpg" [RecipeCategory] Salad Dressings [Keywords] ["Pork", "Vegetable", "Meat", "Southwestern U.S.", "Canadian", "Potluck", "Christmas", "Thanksgiving", "< 30 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3/4", "3", "1 1/2", "3/4", "3/4", "3/4", "1", "1/2", "1/4", "1/4", "3 -4"] [RecipeIngredientParts] ["fat-free buttermilk", "sugar", "vinegar", "garlic powder", "fresh dill", "fresh parsley", "onion powder", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 127.2 [FatContent] 9.1 [SaturatedFatContent] 3.0 [CholesterolContent] 23.9 [SodiumContent] 224.6 [CarbohydrateContent] 2.6 [FiberContent] 0.1 [SugarContent] 1.8 [ProteinContent] 8.2 [RecipeServings] 4.0 [RecipeYield] 1 cup [RecipeInstructions] Combine all ingredients in a small bowl and let chill for 1-2 hours. Store tightly covered and refrigerated.
[Name] Overnight Waffles [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT5M [PrepTime] PT9H [TotalTime] PT9H5M [DatePublished] 2001-12-24T15:18:00Z [Description] These are the ultimate waffles, crisp on the outside, light on the inside. Serve with your favorite jam or syrup, bacon &amp; sausages on the side. Be sure you follow the directions DO NOT add eggs the night before!! It is safe to leave the other ingredients out over night but not with the eggs added [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/23/5/picFjFMrd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/23/5/pick6ffuz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/23/5/picjgjwQf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/23/5/pic0gef32.jpg"] [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Canadian", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1", "1/2", "2", "8", "1/2", NA, "2"] [RecipeIngredientParts] ["instant yeast", "all-purpose flour", "sugar", "salt", "milk", "butter", "vanilla", "lite olive oil", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 30.0 [Calories] 558.8 [FatContent] 30.5 [SaturatedFatContent] 18.2 [CholesterolContent] 171.1 [SodiumContent] 590.3 [CarbohydrateContent] 56.9 [FiberContent] 1.8 [SugarContent] 3.4 [ProteinContent] 14.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Before going to bed combine the dry ingredients and stir in the milk, then the cooled melted butter and vanilla (if using it].", "The mixture will be very loose.", "Cover and let it sit at room temperature overnight.", "In the morning, separate the two eggs.", "Stir the yolks into the batter.", "Beat the whites until they hold soft peaks.", "Gently stir the whites into the batter.", "Brush waffle iron with oil lightly and ladle batter on the waffle iron and bake until done (3-5 munutes].", "Serve or keep warm until all are baked." ]
[Name] Refreshing Citrus Beverage [AuthorId] 27073 [AuthorName] Fitz4 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-24T15:18:00Z [Description] Make and share this Refreshing Citrus Beverage recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "< 15 Mins", "No Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["12", "1", "1", "1"] [RecipeIngredientParts] ["lemon juice concentrate", "tonic water"] [AggregatedRating] 1.0 [ReviewCount] 2.0 [Calories] 167.6 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 6.8 [CarbohydrateContent] 39.0 [FiberContent] 1.0 [SugarContent] 30.7 [ProteinContent] 2.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] "Combine all ingredients and stir."
[Name] Afghan Dressing (Or Dip) [AuthorId] 23302 [AuthorName] Millereg [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-12-24T15:19:00Z [Description] I was concocting dip and dressing recipes one day, and I was half watching CNN news at the same time when Osama bin Laden's face appeared on the TV screen - hence the name. Enjoy it - it's tasty. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Spreads", "Salad Dressings", "Lunch/Snacks", "Vegetable", "Southwest Asia (middle East]", "Asian", "Spicy", "Christmas", "Ramadan", "< 15 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["7", "2", "1", "2", "2", "1", "1", "2", "1", "1/2", NA] [RecipeIngredientParts] ["low-fat mayonnaise", "sodium-free ketchup", "ketchup", "tarragon vinegar", "olive oil", "honey", "molasses", "chives", "onion powder", "fresh ground black pepper"] [AggregatedRating] 2.0 [ReviewCount] 4.0 [Calories] 24.6 [FatContent] 1.5 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 12.4 [CarbohydrateContent] 2.8 [FiberContent] 0.1 [SugarContent] 2.1 [ProteinContent] 0.1 [RecipeServings] 6.0 [RecipeYield] 12 ounces [RecipeInstructions] Mix all ingredients thoroughly in blender or food processor. Chill before serving. Store refrigerated, tightly covered.
[Name] Sunken Meat Burrito [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT2H30M [PrepTime] PT30M [TotalTime] PT3H [DatePublished] 2001-12-24T15:22:00Z [Description] Toucan Taco, an old, hole-in-the-wall family-owned and operated restaurant in Laurel, Maryland, serves some of the best and most unique Mexican food I have ever tasted. Until I was diagnosed with congestive heart failure, I had gone to Toucan Taco at least once a week for a delicious Sunken Meat Burrito. But now that I am on a low sodium diet, Toucan Taco is "off limits" to me. So I embarked on a mission to clone these sunken beauties and, after numerous “close-but-no-cigar” attempts, I did it! I have isted “regular” ingredients, but it’s incredibly easy to significantly reduce the sodium content by using reduced-sodium, low-sodium, or sodium-free beef stock, tomato paste, canned tomatoes, and tortillas. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Grains", "Meat", "Tex Mex", "Southwestern U.S.", "Mexican", "Potluck", "Spicy", "Weeknight", "Broil/Grill", "Oven", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["4", NA, NA, NA, NA, NA, "1", "1 1/2", "1", "1/4", "1", "1 -2", "1", "2", "1/2", "1/2", "1/4", "1", "3", "1", "3", "1", "3 -4", "3", "3", "6", "1 1/2", "1", "1", "2", "1/2", "1", "3", "1", "1/2", "1", "6", "3"] [RecipeIngredientParts] ["flour tortillas", "colby cheese", "monterey jack cheese", "sour cream", "lean ground beef", "all-purpose flour", "red bell pepper", "cocoa powder", "chili powder", "recaito", "salt", "onions", "paprika", "onion powder", "garlic powder", "white vinegar", "bacon fat", "onion", "mushrooms", "all-purpose flour", "tomato paste", "Kitchen Bouquet", "liquid smoke", "tomatoes", "diced tomatoes", "chili powder", "red pepper flakes", "white pepper", "onion", "onion powder", "cider vinegar", "molasses"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 539.1 [FatContent] 15.5 [SaturatedFatContent] 5.7 [CholesterolContent] 73.7 [SodiumContent] 1893.2 [CarbohydrateContent] 66.3 [FiberContent] 7.4 [SugarContent] 24.7 [ProteinContent] 33.9 [RecipeServings] 4.0 [RecipeYield] 4 burritos [RecipeInstructions] ------TheFilling--------------. In a medium bowl, combine the ground beef with the flour, red pepper, chili powder, salt, minced onion, paprika, onion powder, and garlic powder. DO NOT include the cocoa powder. Use your hands to thoroughly mix the ingredients into the ground beef. Add the seasoned beef mixture and all the liquid to a crock pot. Sprinkle a little cocoa powder on the mixture. Cook on low for about 2 hours. Every 20 to 30 minutes, sprinkle a tiny amount of cocoa powder on the mixture, and mash with a potato masher. Remove meat and water to saucepan. Add refried beans, if desired. Simmer gently until water evaporates. ----------TheSinking Gravy---------------. Melt bacon fat or oil. Gently sauté chopped onion and mushrooms until tender. Set this mixture aside. Combine ¼ cup of the beef stock with the flour in a jar with a tight-fitting lid- shake mixture vigorously until smooth. Combine stock/flour mixture with remaining stock in a heavy saucepan. Add tomato paste and whisk until tomato paste is thoroughly mixed in. Bring the stock mixture to a boil, and then reduce heat to low and simmer for 10-15 minutes or so, whisking frequently, until mixture begins to thicken. Add all remaining ingredients as well as onion/mushroom/fat mixture. Simmer until heated throughout. Add salt, pepper and other spices to taste. ----PUTTINGIT ALL TOGETHER----. Preheat oven to 375 degrees. Place 3 to 4 ounces of beef or beef/bean mixture in the center of each tortilla. Sprinkle minced onion and then cheese, generously, on top of beef. Fold the filled tortillas into oblong burritos. Place each burrito, folded side down, into an 8\" x 4\" baking pan OR place all the burritos into a baking pan large enough to accommodate them without letting them touch one another. Pour gravy into baking pan until burrito is barely covered. Sprinkle more cheese, generously, on top of each burrito. Bake for 15 to 20 minutes OR bake 10 to 15 minutes and then broil until cheese is bubbling. Add hot sauce, crumbled tostados, sour cream and/or guacamole, if desired. Serve with a taco salad (or other salad of your choice] on the side.
[Name] Chicken Surprise [AuthorId] 26954 [AuthorName] srpitman [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-12-24T15:23:00Z [Description] Easy Chicken dish which all my family loves including the grandchildren. This receipe came from my turn to cook Sunday dinner and what I had in the pantry and frig. We like the receipe because it is easy, spicy and a meal all in one. We serve it with green salad. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Meat", "Tex Mex", "Southwestern U.S.", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "8", "1", "1/2", "1", "1/2 - 3/4", NA] [RecipeIngredientParts] ["boneless chicken breasts", "low-fat cream cheese", "low-fat cheddar cheese", "corn tortilla", "milk"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 440.8 [FatContent] 28.8 [SaturatedFatContent] 13.6 [CholesterolContent] 143.1 [SodiumContent] 419.0 [CarbohydrateContent] 3.4 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 40.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Boil chicken breast until tender. Remove meat from bone. Spray 9 by 13 pan with low fat spray. Cut at least 9 tortillas into strips. Line the bottom of the pan until covered. In a small skillet, melt cream cheese and the jar of cheese with chilies. Add milk to a sauce consistency. Sprinkle red pepper. Break chicken into small pieces and place in pan, layer with tortillas strips and alternate until pan is filled. Pour cheese mixture over the top. Sprinkle cheddar cheese on top. Bake at 350 for approximately 30 minutes.
[Name] Scampi Rockefeller [AuthorId] 15718 [AuthorName] Steve P. [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-12-25T14:11:00Z [Description] Make and share this Scampi Rockefeller recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "1", "6", "1", "5", "1", "2", "1/2", "1/2", "3"] [RecipeIngredientParts] ["shrimp", "olive oil", "garlic", "green onion", "fresh spinach leaves", "basil leaves", "romano cheese", "white wine vinegar", "Pernod"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 213.3 [FatContent] 9.9 [SaturatedFatContent] 2.0 [CholesterolContent] 148.4 [SodiumContent] 804.6 [CarbohydrateContent] 11.6 [FiberContent] 3.5 [SugarContent] 1.9 [ProteinContent] 21.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450°F degrees. Lightly oil 9-inch glass pie plate. Arrange shrimp in prepared plate. Season shrimp lightly with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add garlic and green onions and saute until softened, about 2 minutes. Add spinach to skillet. Cover and cook until spinach is tender and wilted, stirring occasionally, about 4 minutes. Mix in basil, cheese, hot pepper sauce and vinegar. Season with salt and pepper. Remove from heat; mix in Pernod. Spoon spinach mixture evenly over shrimp. Bake until shrimp are just cooked through, approximately 8 minutes.
[Name] Jailhouse Doughnuts [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-12-25T14:11:00Z [Description] I worked for a number of years in a women's correctional facility and these were a regular treat. You won't believe how good they are. Put a good tablespoon full of jam in each donut [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "Canadian", "Healthy", "Hanukkah", "< 30 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["24", "5", "2 1/2", "2", "2", NA, NA] [RecipeIngredientParts] ["eggs", "milk", "sugar", "vanilla extract", "icing sugar"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 68.8 [FatContent] 1.9 [SaturatedFatContent] 0.7 [CholesterolContent] 31.8 [SodiumContent] 131.6 [CarbohydrateContent] 10.0 [FiberContent] 0.4 [SugarContent] 1.5 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] 36-48 doughnuts [RecipeInstructions] ["Heat oil in your deep fryer to 375-380 degrees F.", "Spread your favorite jam on 12 slices of the bread (fruit jams or jelly are best rather than marmalade].", "Cover with another slice of the crustless bread and cut the sandwich into any shape you want, into thre pieces to make a Bismark type of doughnut, or cut them into four squares, whatever pleases you.", "Beat the eggs, milk, sugar and Vanilla together.", "LIGHTLY DIP both sides of the dougnut in the egg mixture (do not soak the doughnut].", "When deepfryer has reached the right temperature (375-380f] drop in a few doughnuts and fry about 2 minutes on each side. It is extremely important that you have the temperature high enough and do not soak the bread in the egg just dip them or you will end up with soggy, greasy lumps.", "They should be golden and crisp.", "Wait a few minutes between batches to ensure the temp is hot enough or you will end up with a grease soaked doughnut.", "Drain on a rack.", "If you wish you can drizzle icing sugar over them just after you remove them from the fryer or have them plain." ]
[Name] All the Greens Tossed Salad [AuthorId] 26624 [AuthorName] Babygeri [CookTime] nan [PrepTime] PT45M [TotalTime] PT45M [DatePublished] 2001-12-25T14:11:00Z [Description] This recipe was devised from what I had on hand. I was asked to come up with a recipe for a fund raiser cookbook,this is how it was created. It is fast and the different textures make the salad interesting. It can be used as a base for additional ingredients for a main course. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "St. Patrick's Day", "< 60 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "1", "3/4", "3/4", "1/2", "1", "3/4", "1/4", "1", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["endive", "iceberg lettuce", "spinach", "romaine lettuce", "kirby cucumbers", "green onion", "alfalfa sprout", "green olives", "Italian parsley", "olive oil", "red wine vinegar", "salt", "cracked pepper", "sugar", "oregano", "garlic clove"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 518.4 [FatContent] 44.7 [SaturatedFatContent] 6.2 [CholesterolContent] 0.0 [SodiumContent] 459.1 [CarbohydrateContent] 26.6 [FiberContent] 14.2 [SugarContent] 8.8 [ProteinContent] 10.2 [RecipeServings] nan [RecipeYield] 8 cups approx. [RecipeInstructions] Wash and dry a large salad bowl and rub with one clove garlic. Wash greens and dry well, place in bowl. Wash cucumbers, onions and rinse sprouts and parsley; defrost frozen peas and dry. Chop, dice or slice,your preference. Place greens in bowl. Add cucumber, peas and onions. Toss lightly. Top with sprouts and green olives. Mix the dressing, oil, wine, salt, black pepper, sugar, oregano. Mix with whisk and pour over salad when ready to serve. Serve with loaf of hot Italian bread. Very good and healthy for the New Year. You can transform this salad into a chef salad very easily with mild cheese provolone and your choice of cooked meat. bite sized pieces of chicken or shrimp. Use your imagination!
[Name] Fastnachts German style [AuthorId] 15718 [AuthorName] Steve P. [CookTime] PT20M [PrepTime] PT1H [TotalTime] PT1H20M [DatePublished] 2001-12-25T14:11:00Z [Description] German Style pre-lenten Holiday Doughnut.Fastnacht Day is a special Holiday tradition that falls on Shrove Tuesday (the day before Ash Wednesday). [Images] character(0) [RecipeCategory] Breads [Keywords] ["German", "European", "Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "3", "1/2", "4", "5 1/2", "1", "2", NA, "1", "1/2"] [RecipeIngredientParts] ["dry yeast", "water", "eggs", "flour", "butter", "flour", "nutmeg", "granulated sugar", "sugar", "sugar"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 342.4 [FatContent] 7.0 [SaturatedFatContent] 3.7 [CholesterolContent] 60.7 [SodiumContent] 71.3 [CarbohydrateContent] 59.4 [FiberContent] 1.9 [SugarContent] 11.6 [ProteinContent] 9.6 [RecipeServings] nan [RecipeYield] 12 donoughts [RecipeInstructions] Dissolve the yeast in the warm water. Add the first measure of flour to the yeast. Stir until smooth. Add the milk. Stir in the first measure of sugar and half of the second measure of flour. Set aside in a warm place to rise until doubled. Stir in the salt, eggs, butter, the second measure of sugar, the nutmeg and sufficient additional flour to make a firm dough. Let rise until doubled in bulk. Punch down. Roll out on a floured board. Cut into squares. Set on a floured board. Let rise. Preheat the oil in the deep fryer to 360°. Deep fry the Fastnachts until light and golden. Drain on paper towels. Roll in granulated sugar while still warm.
[Name] All Day Macaroni &amp; Cheese [AuthorId] 27078 [AuthorName] Janine Lehiy [CookTime] PT6H [PrepTime] PT20M [TotalTime] PT6H20M [DatePublished] 2001-12-25T14:11:00Z [Description] I got this recipe form another website that is no longer available so I thought I'd pass it along to others. It is really easy to prepare &amp; once in the crockpot you can go about you way until its done. It's great for camping &amp; potlucks. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Cheese", "High In...", "Weeknight", "Oven", "Easy"] [RecipeIngredientQuantities] ["16", "6", "2", "3", "4", "2", "1", "2"] [RecipeIngredientParts] ["elbow macaroni", "sharp cheddar cheese", "evaporated milk", "milk", "eggs", "salt", "pepper", "sharp cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 888.5 [FatContent] 50.5 [SaturatedFatContent] 30.8 [CholesterolContent] 249.1 [SodiumContent] 1457.3 [CarbohydrateContent] 59.7 [FiberContent] 2.0 [SugarContent] 2.3 [ProteinContent] 48.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place the cooked macaroni in a large crockpot (Oval Style not recomended] that has been coated with non-stick cooking spray. Add 24oz. cheese, milk, evap. milk, eggs, and seasoning to the macaroni; mix well. Sprinkle remaining 2cups cheese on top. Crockpot will be full to the top. Then cover and cook on low setting for 5-6 hours or until the mixture is firm& golden on the edges. DO NOT REMOVE COVER OR STIR UNTIL MIXTURE HAS FINISHED COOKING!
[Name] Saint Barbara cookies (Lebanese) [AuthorId] 15718 [AuthorName] Steve P. [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2001-12-25T14:11:00Z [Description] Make and share this Saint Barbara cookies (Lebanese) recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Lebanese", "Southwest Asia (middle East]", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["1/3", "1/2", "1/3", "1", "1", "1/2", "2", "3/4", "1/3", "1/3"] [RecipeIngredientParts] ["butter", "sugar", "baking powder", "baking soda", "all-purpose flour", "sugar", "honey", "walnuts"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 1270.3 [FatContent] 64.2 [SaturatedFatContent] 23.5 [CholesterolContent] 81.3 [SodiumContent] 552.2 [CarbohydrateContent] 169.5 [FiberContent] 3.2 [SugarContent] 104.0 [ProteinContent] 11.1 [RecipeServings] nan [RecipeYield] 3 dozen [RecipeInstructions] In mixer bowl, beat cooking oil into butter until blended, beat in sugar. Add orange juice, baking powder and baking soda, mix well. Add flour, a little at a time, to make a soft dough. Shape dough into 2-inch ovals and place on an ungreased baking sheet. Bake at 350 degrees for 20 to 25 minutes or until golden. Cool pastries on rack. Meanwhile Prepare Natif topping: In a saucepan, combine the 3/4 cup sugar, honey and 1/2 cup water, bring to a boil. Boil gently, uncovered for 5 minutes. Dip cooled pastries into the warm syrup. Sprinkle immediately with nuts. Dry on wire rack.
[Name] Eggplant (Aubergine) Casserole [AuthorId] 23955 [AuthorName] KJ1036 [CookTime] PT55M [PrepTime] PT10M [TotalTime] PT1H5M [DatePublished] 2001-12-25T14:11:00Z [Description] Make and share this Eggplant (Aubergine) Casserole recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/24/6/piciGRRTe.jpg" [RecipeCategory] Cheese [Keywords] ["Vegetable", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "3", NA, "125", "1", "1", "2"] [RecipeIngredientParts] ["eggplants", "onion", "olive oil", "margarine", "fresh ground pepper", "cheddar cheese", "milk", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 26.0 [Calories] 437.8 [FatContent] 27.5 [SaturatedFatContent] 11.1 [CholesterolContent] 134.4 [SodiumContent] 366.1 [CarbohydrateContent] 31.7 [FiberContent] 2.6 [SugarContent] 2.5 [ProteinContent] 16.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 180°C. Heat oil in saucepan. Sauté eggplant and onion until soft. Remove saucepan from heat and stir through margarine until melted. Add remainder of ingredients, and combine well. Transfer to a casserole dish, and bake until golden and bubbling, approx 45 minutes.
[Name] Easy Rice & Orzo [AuthorId] 9590 [AuthorName] Elena Bedner [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-12-25T14:11:00Z [Description] Make and share this Easy Rice & Orzo recipe from Food.com. [Images] character(0) [RecipeCategory] White Rice [Keywords] ["Rice", "Low Protein", "Healthy", "Kid Friendly", "< 60 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "1 1/4", "1/2", "3", "3", "1"] [RecipeIngredientParts] ["butter", "margarine", "white rice", "orzo pasta", "water", "instant chicken bouillon", "dried parsley"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 383.6 [FatContent] 9.6 [SaturatedFatContent] 5.7 [CholesterolContent] 23.8 [SodiumContent] 1816.5 [CarbohydrateContent] 64.8 [FiberContent] 2.4 [SugarContent] 0.6 [ProteinContent] 7.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt butter or margarine in saucepan. Add orzo and saute' on medium high heat till browned. Stir in rice. Meanwhile dissolve bouillon in water. Add parsley. Slowly add bouillon mixture into saucepan. Stir well. Turn heat to low and cover tightly. Let simmer gently, covered, for 20-30 minutes. Stir occasionally to make sure rice is not sticking to bottom of pan.
[Name] FASTNACHTS Pennsylvania Dutch style [AuthorId] 15718 [AuthorName] Steve P. [CookTime] PT20M [PrepTime] PT1H [TotalTime] PT1H20M [DatePublished] 2001-12-25T14:11:00Z [Description] Pennsylvania Dutch traditional Lentin favorite. made on Fastnacht Day which is a special Pennsylvania Dutch tradition that falls on Shrove Tuesday (the day before Ash Wednesday). [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Pennsylvania Dutch", "Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/3", "3/4", "1", "2", "1/2", "1", "3"] [RecipeIngredientParts] ["milk", "sugar", "salt", "eggs", "water", "dry yeast", "unbleached all-purpose flour"] [AggregatedRating] nan [ReviewCount] 3.0 [Calories] 188.1 [FatContent] 3.6 [SaturatedFatContent] 1.4 [CholesterolContent] 18.5 [SodiumContent] 91.1 [CarbohydrateContent] 33.6 [FiberContent] 1.0 [SugarContent] 5.1 [ProteinContent] 4.8 [RecipeServings] nan [RecipeYield] 30 donoughts [RecipeInstructions] Mix together all ingredients except flour. Gradually add flour, stirring well, using spoon until too thick. Then use hands and start kneading, gradually adding more flour until no longer sticky. Cover with wet cloth and let rise in warm place for about 4 hours. Roll dough on floured board to 1/2 to 3/4-inch thickness. Cut into rectangles about 2-1/2 x 3-1/2 inches. Make hole in center. Place on floured board and let rise about 1 hour. Deep fry in lard or vegetable oil at 360° until golden brown. Flip to other side and brown. Drain on paper towels. (Recipe can easily be doubled]. Mix some powered sugar with a bit of nutmeg. Dust with powdered sugar/nutmeg while still warm.
[Name] Lemon Cheese Squares [AuthorId] 1634 [AuthorName] Bill Hilbrich [CookTime] PT30M [PrepTime] PT3H [TotalTime] PT3H30M [DatePublished] 2001-12-25T14:12:00Z [Description] This has always been a favorite at pot lucks, but it needs to be very cold to cut properly. I found this on the internet, and the author was listed as Grace McKeown at University California, Davis. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Cheese", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "1/2", "1/2", "2", "1", "1/4", "1", "1"] [RecipeIngredientParts] ["eggs", "butter", "pecans", "powdered sugar", "cream cheese", "sour cream", "lemon, rind of", "vanilla extract", "Bourbon"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 153.5 [FatContent] 8.2 [SaturatedFatContent] 3.7 [CholesterolContent] 32.0 [SodiumContent] 141.1 [CarbohydrateContent] 18.6 [FiberContent] 0.3 [SugarContent] 14.7 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 36 squares [RecipeInstructions] Preheat oven to 350 degrees (f]. Combine cake mix, 1 of the eggs,butter and pecans in a bowl and blend well. Press mixture into the bottom of an ungreased 13 by 9 by 2 inch glass baking dish. Beat sugar, cream cheese, and sour cream in a large bowl until blended. Mix in remaining 2 eggs, lemon peel, and vanilla (or bourbon], and spread evenly over the crust. Bake until cheese topping sets, about 30 minutes. Cool the pan on a rack and then refrigerate until very cold, about 3 hours. Cut into squares and serve cold.
[Name] Wazoo's Pick Me Up Pasta Salad [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-12-25T14:12:00Z [Description] Make and share this Wazoo's Pick Me Up Pasta Salad recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Vegetable", "Vegan", "Low Cholesterol", "Healthy", "Kosher", "Potluck", "< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2", "4 1/2", "2", "12", "1", "1/2", NA, NA] [RecipeIngredientParts] ["radiatore", "broccoli florets", "chickpeas", "carrot", "sun-dried tomato", "salt", "ground black pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 108.0 [FatContent] 2.0 [SaturatedFatContent] 0.2 [CholesterolContent] 1.3 [SodiumContent] 365.0 [CarbohydrateContent] 19.2 [FiberContent] 2.1 [SugarContent] 2.3 [ProteinContent] 4.0 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Cook pasta according to package directions, adding broccoli during last one minute of cooking, drain. Rinse with cold water to cool quickly; drain well. In large bowl, toss cooled pasta and broccoli with remaining ingredients. Cover; refrigerate.