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[Name] Lemonade Cake Trifle [AuthorId] 1666 [AuthorName] faiachin [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-24T05:09:00Z [Description] Make and share this Lemonade Cake Trifle recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1"] [RecipeIngredientParts] ["lemon pudding mix", "Cool Whip", "frozen blueberries", "frozen raspberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3388.0 [FatContent] 31.0 [SaturatedFatContent] 7.4 [CholesterolContent] 0.0 [SodiumContent] 5808.0 [CarbohydrateContent] 766.2 [FiberContent] 25.6 [SugarContent] 117.8 [ProteinContent] 27.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Combine fruits and reserve a small amount for garnish.", "Spread approximately 1/2 of cake into bottom of trifle dish.", "Then place a layer of 1/2 of combined fruits.", "Follow with a layer 1/2 of pudding.", "Repeat the cake layer, fruit layer and pudding layer Top with a layer of Cool Whip and garnish with reserved fruit. Lemonade Cake You will need: 1 - 3 oz pkg lemon Jello 3/4 cup hot tap water 1 lemon cake mix 4 eggs 3/4 cup oil 1 can frozen lemonade concentrate 1 cup sugar Preheat oven to 300.", "Grease and flour a Bundt pan.", "Dissolve Jello in hot water and set aside - DO NOT JELL.", "In a large bowl, mix next 3 ingredients.", "Add Jello and beat together 3 minutes.", "Turn into Bundt pan.", "Bake 1 hour or until inserted knife comes out clean.", "Meanwhile: While cake is baking mix next 2 ingredients and let sit. While cake is still warn, loosen it from edges of pan but leave cake in pan.", "Pour lemonade mixture over cake allowing it to run down the sides.", "Save some lemonade mixture. When you turn your cake out onto your, rack put some wax paper under rack and pour saved lemonade mixture over top of cake. This cake is simply divine." ]
[Name] Lemony Fish Fillets [AuthorId] 1530 [AuthorName] Carole Reu [CookTime] PT6M [PrepTime] PT4M [TotalTime] PT10M [DatePublished] 1999-09-03T07:54:00Z [Description] Make and share this Lemony Fish Fillets recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Oven" [RecipeIngredientQuantities] [NA, "4", "1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["sole fillets", "flounder fillets", "lemon pepper", "roma tomato", "green onion", "dried basil"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 152.5 [FatContent] 2.0 [SaturatedFatContent] 0.5 [CholesterolContent] 78.2 [SodiumContent] 133.4 [CarbohydrateContent] 0.9 [FiberContent] 0.3 [SugarContent] 0.5 [ProteinContent] 30.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450. Spray a 2 quart rectangular baking dish with cooking spray. Place fish in baking dish. Sprinkle with lemon pepper. Place tomato slices on top of fish. Sprinkle with green onion and basil. Bake for 4 to 6 minutes or until fish flakes easily with a fork.
[Name] Lentil Loaf [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-16T06:22:00Z [Description] Make and share this Lentil Loaf recipe from Food.com. [Images] character(0) [RecipeCategory] Lentil [Keywords] ["Beans", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "8", "1", "4", "1", "1 1/2", "1", "1", "1", NA, NA, NA] [RecipeIngredientParts] ["red lentils", "water", "bay leaf", "cheese", "onion", "parsley", "lemon juice", "egg", "butter"] [AggregatedRating] 3.5 [ReviewCount] 3.0 [Calories] 1132.3 [FatContent] 36.7 [SaturatedFatContent] 19.8 [CholesterolContent] 258.7 [SodiumContent] 1195.1 [CarbohydrateContent] 130.4 [FiberContent] 22.0 [SugarContent] 5.3 [ProteinContent] 76.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Put lentils, water and bay leaf into saucepan and simmer, uncovered, until lentils are tender, all liquid absorbed - about 20 mins. Remove bay leaf. Oven to Gas Mark 5. Grease loaf tin with butter, sprinkle with dried crumbs. Add cheese, onion, mushrooms, breadcrumbs, parsley, lemon juice and egg to lentils. Mix well. Season well. Bake in tin, uncovered for 45-60 mins. until firm and golden brown on top. Hope you like it! Eve
[Name] Linda's Enchiladas [AuthorId] 1575 [AuthorName] lindaWWJD [CookTime] PT25M [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 1999-08-25T05:17:00Z [Description] Make and share this Linda's Enchiladas recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1 1/2", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["onion", "ripe olives", "mild cheddar cheese", "tomato sauce", "corn tortillas", "mild cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 2651.9 [FatContent] 135.1 [SaturatedFatContent] 64.7 [CholesterolContent] 532.1 [SodiumContent] 5571.9 [CarbohydrateContent] 197.1 [FiberContent] 30.1 [SugarContent] 20.3 [ProteinContent] 168.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Brown meat and onion in large frying pan. Drain. Combine with olives and cheese in large bowl. Mix well. Combine sauces in frying pan and keep on low heat. Immerse tortilla in hot sauce mixture holding carefully by edge being careful not to burn fingers. Leave in for 30 seconds. Remove tortilla and place on plate. Spoon small amount of meat mixture (about 1/3 cup] along edge of tortilla. Roll up and place seam side down in 13 x 9 pan. Repeat until all tortillas have been used. Top with remaining sauce and any left-over meat mixture. Sprinkle cheese on top and lightly cover. Bake at 350 degrees for 20 minutes. Serve with sour cream and guacamole. I got this recipe from a Mexican lady in California who could not speak a word of English. We did a lot of hand signals.
[Name] Linzertorte [AuthorId] 174711 [AuthorName] Queen Dragon Mom [CookTime] PT45M [PrepTime] PT2H [TotalTime] PT2H45M [DatePublished] 1999-08-12T06:20:00Z [Description] Make and share this Linzertorte 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/27/42/picCr6dvI.jpg" [RecipeCategory] Dessert [Keywords] ["Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1/8", "1/4", "1", "1/2", "1", "2", "1", "2", "1", "1 1/2", "1", "2", NA] [RecipeIngredientParts] ["all-purpose flour", "clove", "cinnamon", "sugar", "lemon, rind of", "unsalted butter", "raw egg yolks", "vanilla extract", "egg", "confectioners' sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 618.4 [FatContent] 32.9 [SaturatedFatContent] 16.5 [CholesterolContent] 194.8 [SodiumContent] 37.4 [CarbohydrateContent] 74.7 [FiberContent] 2.8 [SugarContent] 42.4 [ProteinContent] 7.7 [RecipeServings] 8.0 [RecipeYield] 1 (9 inch) torte [RecipeInstructions] Sift flour, cloves and cinnamon together into a deep mixing bowl. Add ground almonds, sugar, lemon peel and mashed egg yolks. With a wooden spoon, beat in butter, raw egg yolks and vanilla. Continue beating until smooth and doughy. Form dough into ball. Wrap in waxed paper and refrigerate at least 1 hour or until firm. Remove about 3/4 of dough and return rest to refrigerator. Lightly butter round cake pan (spring-form, if available]. Add dough, and press out to form a 1/4-inch thick shell. Spoon in raspberry jam and spread out evenly with spatula. With floured rolling pin on a floured surface, roll out remaining dough 1/4-inch thick. Cut 1/2 inch wide strips, 2 of them 9-inches long and the rest 8-inches. Lay atop jam in lattice; run knife around sides of pan and press dough at sides down to form a 1/4-inch border. Lightly beat whole egg and cream and coat exposed pastry. Refrigerate 1/2 hour. Preheat oven to 350 degrees. Bake torte 45 to 50 minutes until lightly brown. Let cool 5 minutes and sprinkle with confectioners sugar.
[Name] Little Fish Balls [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT12M [PrepTime] PT0S [TotalTime] PT12M [DatePublished] 1999-08-09T04:56:00Z [Description] Make and share this Little Fish Balls recipe from Food.com. [Images] character(0) [RecipeCategory] Free Of... [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1 -2", NA, NA] [RecipeIngredientParts] ["onion", "egg", "evaporated milk"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 30.3 [FatContent] 1.3 [SaturatedFatContent] 0.4 [CholesterolContent] 52.9 [SodiumContent] 18.4 [CarbohydrateContent] 3.0 [FiberContent] 0.4 [SugarContent] 1.3 [ProteinContent] 1.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Steam or boil boneless fish. Drain and cool. Chop onions finely and mix with fish. Mix in eggs, salt and pepper and little evaporated milk. Make into golf ball size, squeezing out surplus liquid. Fry in deep hot oil or fat quickly until golden. Also very good cold.
[Name] Little Individual Pizzas [AuthorId] 1667 [AuthorName] Binkie45 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-26T19:05:00Z [Description] This is a recipe my sister got when she was in high school. My sisters and I always loved them and my mom enjoyed making them because they were quick and easy. Little Individual Pizzas [Images] character(0) [RecipeCategory] Broil/Grill [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "12", "1", NA, "6", NA] [RecipeIngredientParts] ["tomato sauce", "oregano", "cheese", "mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1924.1 [FatContent] 93.1 [SaturatedFatContent] 54.4 [CholesterolContent] 217.7 [SodiumContent] 5329.3 [CarbohydrateContent] 180.1 [FiberContent] 7.2 [SugarContent] 12.9 [ProteinContent] 89.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Turn the oven on broil - Put bread slices on cookie sheet to brown. When browned, turn over. Place one slice of spam diagonally across the bread, take a half piece of cheese and cross over the spam. Put a dab of mustard on top. Put back under the broiler to melt cheese. In a sauce pan, put the tomato sauce and oregano to taste, warm. Remove pizzas from oven and put some sauce on top of each. ENJOY
[Name] Veal Liver Alla Veneziana [AuthorId] 1668 [AuthorName] Medit [CookTime] PT10M [PrepTime] PT1H [TotalTime] PT1H10M [DatePublished] 1999-08-26T17:11:00Z [Description] Make and share this Veal Liver Alla Veneziana recipe from Food.com. [Images] character(0) [RecipeCategory] Beef Organ Meats [Keywords] ["Beef Liver", "Meat", "European", "Broil/Grill", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "2", "1", NA, NA, NA, NA] [RecipeIngredientParts] ["veal liver", "vinegar", "water", "extra virgin olive oil", "parsley", "butter", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 46.4 [FatContent] 0.1 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 9.4 [CarbohydrateContent] 10.6 [FiberContent] 1.9 [SugarContent] 4.8 [ProteinContent] 1.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Add vinegar to water. Slice liver and marinate in acidulated water for at least one hour. Drain and pat dry. While the liver is marinating, slice the onions and brown them slowly in butter and oil. Add sliced liver and cook on a lively flame. Add salt when they are nearly done, sprinkle it with finely chopped parsley and serve. Buon appetito!
[Name] Mabo Dofu - Tofu with Beef [AuthorId] 1671 [AuthorName] Eduardo Maldonado [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 1999-09-10T04:37:00Z [Description] This recipe comes from an English-language Chinese cookbook of my mother's. I have made it...easy and delicious, and better than in the Chinese restaurants. As most Chinese dishes, it is best as part of a meal of a variety of dishes and a group of people. Accompany with Oriental boiled rice. Mabo Dofu (Bean Curd with Ground Beef and Chili Peppers) [Images] character(0) [RecipeCategory] Soy/Tofu [Keywords] ["Beans", "Meat", "Southwestern U.S.", "Chinese", "Asian", "Low Cholesterol", "Healthy", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1/4", "3", "1", "3", "1", "2", "1", "2", "1/2", "1"] [RecipeIngredientParts] ["ground beef", "minced beef", "garlic", "chili peppers", "leek", "soy sauce", "sugar", "cornstarch", "water", "broth"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 795.3 [FatContent] 58.2 [SaturatedFatContent] 10.2 [CholesterolContent] 38.6 [SodiumContent] 1084.2 [CarbohydrateContent] 25.9 [FiberContent] 2.7 [SugarContent] 6.1 [ProteinContent] 51.3 [RecipeServings] 2.0 [RecipeYield] 4 side dish servings [RecipeInstructions] Cut bean curd into bite-sized squares and set aside. Heat oil and fry garlic, chili peppers and chopped leek. Add meat. When meat changes color, lightly stir in bean curd, soy sauce and = sugar. Cover with lid and cook for 10 min. Add cornstarch mixture, allowing it to thicken for a few minutes. Turn out into serving dish, sprinkle with the sesame oil and serve hot. EmmaDeer
[Name] Macaroni and Cheese a 'la King [AuthorId] 1575 [AuthorName] lindaWWJD [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 1999-08-15T07:37:00Z [Description] This is about as quick and inexpensive as you can get, and you can freeze the leftovers.
[Name] Maine Blueberry Compote [AuthorId] 1672 [AuthorName] W1xyz [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-09-06T04:17:00Z [Description] Nice texture, very satisfying, and low fat. Same as served in Stockton Springs, Bar Harbor etc, ME. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Berries", "Fruit", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2/3", "1/4", "2"] [RecipeIngredientParts] ["cottage cheese", "fresh blueberries", "dark amber maple syrup"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 269.3 [FatContent] 6.5 [SaturatedFatContent] 4.0 [CholesterolContent] 21.0 [SodiumContent] 571.2 [CarbohydrateContent] 35.8 [FiberContent] 0.9 [SugarContent] 27.8 [ProteinContent] 17.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix blueberries into the cottage cheese and drizzle the maple syrup on the top. Serve in an ice cream dish. Best when using small low bush berries that are slightly tart.
[Name] Major Greys Army Chutney [AuthorId] 1547 [AuthorName] Morton Design Graph [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-18T04:48:00Z [Description] Make and share this Major Greys Army Chutney recipe from Food.com. [Images] character(0) [RecipeCategory] Chutneys [Keywords] ["Sauces", "Fruit", "European", "Free Of...", "< 15 Mins"] [RecipeIngredientQuantities] ["25", "3", "2", "5", "1/4", "1", "1/2", "1/2", "1", "1 1/2", "4 1/2", "1", "2", "1/2", "1/2"] [RecipeIngredientParts] ["green mangoes", "brown sugar", "hot onions", "coarse salt", "fresh green gingerroot", "garlic", "raisins", "nutmeg", "whole cloves", "allspice berries", "wine vinegar", "preserved gingerroot", "dried currant"] [AggregatedRating] nan [ReviewCount] nan [Calories] 9428.6 [FatContent] 52.0 [SaturatedFatContent] 6.8 [CholesterolContent] 0.0 [SodiumContent] 35777.2 [CarbohydrateContent] 2351.2 [FiberContent] 112.3 [SugarContent] 2178.3 [ProteinContent] 49.1 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Peel the mangoes and cut them into i/2 -inch segments. Sprinkle well with the coarse salt and let stand overnight. Wash off the salt in the morning. Boil the green gingerroot in water for 30 minutes, then drain. Tie the spices in a muslin bag large enough to allow swelling. Put the vinegar in a heavy kettle and add the spice bag, sugar and drained gingerroot. Simmer gently for 30 minutes, stirring often. Add the onions, garlic, raisins, currants and chilies. Add half of the mangoes and simmer for 2 hours, stirring and watching carefully. Add the almonds and preserved gingerroot and the rest of the mangoes. Simmer for another 2 hours, or until the mixture is as thick as jam. Remove the spice bag. Arrange the fruit and other ingredients in a tasteful manner in hot sterilized jars, with almonds and raisins showing through the glass. Seal. Stand in a cool place for several weeks before using. This chutney can be kept for years.
[Name] Mango Chicken [AuthorId] 1530 [AuthorName] Carole Reu [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-10T04:36:00Z [Description] Make and share this Mango Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Papaya", "Poultry", "Tropical Fruits", "Fruit", "Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["12", "1/2", "2", "2", "2", "2", "1", NA, "1", "2", "2", "2", "2", NA] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "low sodium chicken broth", "lime peel", "lime juice", "brown sugar", "curry powder", "cornstarch", "red onion", "garlic", "canola oil", "mangoes", "papaya", "rice", "lime peel"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 557.2 [FatContent] 4.5 [SaturatedFatContent] 0.7 [CholesterolContent] 49.3 [SodiumContent] 69.9 [CarbohydrateContent] 100.1 [FiberContent] 3.8 [SugarContent] 16.2 [ProteinContent] 27.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut chicken into bite size strips; set aside. Sauce: stir together broth, shredded lime peel, lime juice, brown sugar, curry, and cornstarch in a small bowl; set aside. Spray an unheated large wok or 12\" skillet with cooking spray. Preheat over medium heat. Add onion and garlic; stir-fry about 3 minutes or until crisp tender. Remove from wok. Pour oil into hot wok. Add the chicken; stir fry for 2 to 3 minutes or until chicken is tender and no longer pink. Push chicken from center of wok. Stir sauce; pour into center of wok. Cook and stir until thickened and bubbly. Return onion mixture to the wok. Add mango. Stir to coat all ingredients with sauce. Cook and stir about 2 minutes more or until heated through. Serve over hot cooked rice. Garnish with strips of lime peel, if desired.
[Name] Banana-Walnut Bread [AuthorId] 1530 [AuthorName] Carole Reu [CookTime] PT3H [PrepTime] PT0S [TotalTime] PT3H [DatePublished] 1999-08-28T02:32:00Z [Description] Make and share this Banana-Walnut Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Weeknight", "Bread Machine", "For Large Groups", "Oven", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/3", "1", "1", "2", "2", "1/2", "1/8", "1", "1/2"] [RecipeIngredientParts] ["milk", "banana", "egg", "butter", "margarine", "bread flour", "sugar", "salt", "cinnamon", "active dry yeast", "bread machine yeast", "walnuts"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 106.2 [FatContent] 3.9 [SaturatedFatContent] 1.0 [CholesterolContent] 14.6 [SodiumContent] 87.7 [CarbohydrateContent] 15.2 [FiberContent] 0.8 [SugarContent] 2.1 [ProteinContent] 3.0 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Spread the nuts in a single layer in a shallow baking pan. Bake at a 350 oven for 5 to 10 minutes or till light golden brown, watching carefully and stirring once or twice so food doesn't burn. Add the ingredients to a bread machine according to manufacturer's directions, adding the banana with the milk. Bake the bread using regular or white setting (use the light color setting, if available].
[Name] Maraschino Pecan Bread Abm [AuthorId] 1752 [AuthorName] Bob Ross [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 1999-08-11T04:45:00Z [Description] Here is a personal favorite of mine that I've made many times: Maraschino Pecan Bread For Bread Machines: [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Fruit", "Nuts", "Bread Machine", "For Large Groups", "Small Appliance", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "3", "2", "1 1/4", "1", "1/4", "1/4", "1/4", "1/8", "1/8", "3", "1/4"] [RecipeIngredientParts] ["milk", "white bread flour", "sugar", "salt", "butter", "raisins", "sunflower seeds", "pecans", "cinnamon", "ginger", "active dry yeast", "fast rise yeast", "maraschino cherry"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 143.7 [FatContent] 4.0 [SaturatedFatContent] 1.1 [CholesterolContent] 4.6 [SodiumContent] 197.3 [CarbohydrateContent] 23.1 [FiberContent] 1.3 [SugarContent] 3.1 [ProteinContent] 4.1 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Add all ingredients except cherries to the bread maker in the order given. Start process; add cherries after the end of the first knead cycle. Enjoy -- .
[Name] Margarita Pie [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 1999-09-18T06:16:00Z [Description] Make and share this Margarita Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Mexican", "< 30 Mins"] [RecipeIngredientQuantities] ["1 1/4", "1/2", "1/4", "2", "1/4", "1", "1"] [RecipeIngredientParts] ["butter", "margarine", "sugar", "limes"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 529.7 [FatContent] 24.3 [SaturatedFatContent] 16.6 [CholesterolContent] 48.5 [SodiumContent] 657.7 [CarbohydrateContent] 72.5 [FiberContent] 1.6 [SugarContent] 43.5 [ProteinContent] 8.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Crush pretzels in plastic bag. Combine all crust ingredients in bowl. Press crust mixture onto bottom and up sides of 9-inch Pie Plate; set aside. Zest both limes. Juice both limes. Combine lime zest and juice with rest of filling ingredients and fold together. Pour filling into crust. Chill 25-30 minutes.
[Name] Martha Stewart's Boiled Main Lobster [AuthorId] 1674 [AuthorName] talbotc [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-21T10:59:00Z [Description] Each summer, many lobsters tough shells are replaced by thin ones. These lobsters, called shedders, are a delight to eat it takes no effort to get at the tail and claw meat. Still, i t is smart to keep a pair of crackers at hand, just in case. Boiling lobsters in court-bouillon, a staple for poaching seafood, makes them quite flavorful in the absence of seawater. [Images] character(0) [RecipeCategory] Lobster [Keywords] ["Free Of...", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "2", "2", "4", "1", "1", "1", "1", NA, "12", "1", "6"] [RecipeIngredientParts] ["carrots", "celery", "fresh thyme", "fresh flat-leaf parsley", "bay leaf", "dry white wine", "whole black peppercorn", "salt", "live lobsters", "butter", "lemons"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 484.0 [FatContent] 32.2 [SaturatedFatContent] 19.7 [CholesterolContent] 223.8 [SodiumContent] 680.9 [CarbohydrateContent] 11.4 [FiberContent] 3.2 [SugarContent] 2.1 [ProteinContent] 29.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Place onions, carrots, and celery in a large stockpot. Make a bouquet garni: Gather thyme, parsley, and bay leaf; tie into a bundle with kitchen string, then add to the stockpot. Fill stockpot two-thirds full with cold water; set over high heat. Bring to a boil. Reduce heat, and let simmer about 30 minutes. Add white wine and peppercorns; simmer about 15 minutes more. Return to a boil. Depending on size of stockpot, quickly add 4 to 6 lobsters to boiling court-bouillon, making sure the liquid covers all the lobsters. Allow court-bouillon to return to a boil again, and cook lobsters about 12 minutes. Using tongs, remove lobsters, and transfer to a platter or large bowl. Repeat with remaining lobsters, working in batches if necessary. Using kitchen scissors, trim the tip of each lobster claw; allow the liquid to drain, and discard. Serve lobsters with melted butter and lemons.
[Name] Martha Stewart's Potato Salad [AuthorId] 1674 [AuthorName] talbotc [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-22T05:00:00Z [Description] Tart little pickles called cornichons, from the French word for gherkins, flavor this updated version of an old-fashioned favorite. The dressing can be made up to two days ahead and stored, refrigerated, in an airtight container. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Free Of...", "Potluck", "Spring", "Summer", "< 15 Mins"] [RecipeIngredientQuantities] ["4", NA, "1/2", "1/4", "1", "1 1/2", "1", NA, "6", "2", "1/2"] [RecipeIngredientParts] ["potatoes", "salt", "dry vermouth", "white wine vinegar", "sugar", "creme fraiche", "sour cream", "celery seed", "pepper", "scallions", "fresh flat-leaf parsley"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 244.1 [FatContent] 11.3 [SaturatedFatContent] 6.9 [CholesterolContent] 40.8 [SodiumContent] 198.6 [CarbohydrateContent] 31.3 [FiberContent] 4.4 [SugarContent] 3.2 [ProteinContent] 4.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Place potatoes in a large stockpot; fill with enough cold water to cover by 3 inches. Add salt; bring to a boil. Reduce heat, and let simmer until potatoes are just tender when poked with a fork, 40 to 45 minutes. Remove from heat, drain, and sprinkle with vermouth. Let stand until cool. In a medium bowl, whisk together the vinegar, sugar, creme fraiche, and celery seeds. Season to taste with salt and pepper. Cut potatoes into bite-size pieces, and transfer to a serving bowl. Pour dressing over the potatoes. Add chopped cornichons, scallions, and parsley; toss to combine. Adjust seasoning with salt and pepper, and serve at room temperature.
[Name] Maryland Style Bull Roast [AuthorId] 1675 [AuthorName] Jim Weller [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-17T05:44:00Z [Description] Make and share this Maryland Style Bull Roast recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Canadian", "Roast", "< 15 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] "1" [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 480.0 [RecipeYield] nan [RecipeInstructions] First you need a backhoe to dig a hole big enough to accommodate several cords of wood. Use hardwoods, apple is good and fenceposts are acceptable, but do not use treated or creosoted wood. Once the wood has burned down to a bed of coals several feet deep, about four hours, prepare the beef: cut into large chunks of 15 pounds each, wrap in butcher paper and then in wet burlap bags; tie securely. Toss the packages directly onto the coals, quickly cover with a large sheet of tin, and cover the tin with dirt. The secret is to keep out oxygen so the coals do not burn quickly and burn the meat. The beef is left to cook- allow 12 hours for this. After the 12 hours are up uncover the bundles; they will not be charred. Unwrap, slice and serve with baked beans, fresh bread, salads, pickles and for dessert 60 assorted pies and 30 cakes.
[Name] Matauwhi Bay Hoisin Chicken [AuthorId] 1676 [AuthorName] Larry [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 1999-08-15T07:32:00Z [Description] Make and share this Matauwhi Bay Hoisin Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Free Of...", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "2", "1", "2", "3", "1/2", "2", "1", "1", "2", "3"] [RecipeIngredientParts] ["chicken piece", "garlic", "honey", "sherry wine", "hot chili sauce", "hoisin sauce", "soy sauce", "five-spice powder", "cornflour", "water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 769.5 [FatContent] 38.5 [SaturatedFatContent] 10.9 [CholesterolContent] 188.0 [SodiumContent] 640.9 [CarbohydrateContent] 36.0 [FiberContent] 1.2 [SugarContent] 22.7 [ProteinContent] 48.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Combine ingredients for sauce and simmer for 5 minutes over very low heat. Let sauce stand for at least 1 hour for the flavours to blend.", "Pierce chicken with fork in several places.", "Marinate chicken in refrigerator for several hours with 1/2 the sauce. Roast chicken in 190 C (375 F] oven for 45 minutes turning regularly, or until juices run clear, basting several times with the remaining sauce. Alternate cooking method is to BBQ for about 45 minutes, turning and basting regularly.", "Serve with rice and stir fried vegetables." ]
[Name] Maultaschen (Swabian Pockets) [AuthorId] 1662 [AuthorName] Anne Edgell [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-22T04:20:00Z [Description] It has been said that 'Maultaschen' were originally invented in order to allow Swabians to keep eating meat during Lent by concealing it beneath the pasta shell and amidst the spinach filling from the eye of the parish priest (if not the omniscient Deity Himself). The following recipe is typical but far from definitive, especially where the ingredients for the filling are concerned. Feel free to use whatever you have on hand or whatever your fancy (or your conscience) dictates. Certainly if anyone were to insist that 'Maultaschen' were the most delicious of all Swabian specialties, I[rst Scharfenberg] would hardly be prepared to deny it. In fact, as indicated earlier, I suspect that 'Maultaschen' would have very good chances in a four-way international competition with ravioli, won tons, and pirogi for the champion- ship of the Roughly Rectangular Pasta with Meat (plus Miscellaneous) Filling division. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "German", "European", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2 3/4", "4", NA, "1", "6", "3", "1/4", "1", "1/2", "1/2", "1", "3", "3", NA, NA, "1", "3"] [RecipeIngredientParts] ["flour", "eggs", "salt", "butter", "bacon", "onions", "sausage", "spinach", "Farmer's sausage", "eggs", "parsley", "salt", "pepper", "egg", "milk"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 723.2 [FatContent] 28.1 [SaturatedFatContent] 10.1 [CholesterolContent] 405.9 [SodiumContent] 660.4 [CarbohydrateContent] 85.1 [FiberContent] 5.4 [SugarContent] 4.6 [ProteinContent] 30.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Combine the flour, eggs, and salt in a bowl and mix to make a pasta dough.", "Then add a little water and knead until it has a firm but elastic consistency.", "To make the filling, melt the butter in a skillet and fry the bacon with the onions until both are quite translucent. Combine the bacon mixture with the sausage meat. Moisten the hard roll in water, press dry, and put through the meat grinder (better than the food mill or food processor], along with the bacon mixture, cooked spinach, ground meat or smoked farm sausage, leftover roast, etc. Then fold in the eggs, parsley, and seasonings; mix together.", "The filling should be very spicy indeed.", "On a board that has been sprinkled with flour, roll out the dough into rectangular sheets (about twice as wide as you want your 'Maultaschen' to be]. Take a tablespoon measure and put little dabs of filling at equally spaced 3-inch intervals all down the middle of one side of the sheet of dough.", "Mix together the egg and canned milk and apply it to the spaces in between, the outer edge and the fold line. Fold the plain half of the sheet of dough over to cover the filling, press down firmly on the spaces around the little packets of filling, and use a pastry wheel or knife to separate the packets into 3-inch square or diamond- shaped 'Maultaschen'.", "The process is similar to making ravioli.", "Cook thoroughly in beef stock or boiling salted water for about 10 to 15 minutes, depending upon the size of the 'Maultaschen'.", "They'll bob up to the surface when they're done; remove them with a slotted spoon and allow to drain.", "Serving suggestions: Cut an onion or two into half-rings, fry in butter until golden brown and empty the contents of the skillet over the 'Maultaschen' on the serving dish.", "Serve with slippery potato salad or a mixed green salad." ]
[Name] Mexican Pollo En Pipian [AuthorId] 174711 [AuthorName] Queen Dragon Mom [CookTime] PT30M [PrepTime] PT1H30M [TotalTime] PT2H [DatePublished] 1999-08-24T04:30:00Z [Description] For authenticity, leave out the peanut butter. Use your molcajete to grind the chilis. Then add the broth.
[Name] Microwave Spicy Spaghetti [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT4H [PrepTime] PT15M [TotalTime] PT4H15M [DatePublished] 1999-08-13T13:12:00Z [Description] Make and share this Microwave Spicy Spaghetti recipe from Food.com. [Images] character(0) [RecipeCategory] Spaghetti [Keywords] ["European", "Low Cholesterol", "Healthy", "Spicy", "Microwave"] [RecipeIngredientQuantities] ["225", "3", "1 -2", "1", "2", "2", "275", "50", "2", "25"] [RecipeIngredientParts] ["spaghetti", "curry powder", "garlic cloves", "onions", "sultanas", "parsley", "pine nuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 406.7 [FatContent] 11.8 [SaturatedFatContent] 1.7 [CholesterolContent] 0.0 [SodiumContent] 270.3 [CarbohydrateContent] 64.6 [FiberContent] 3.6 [SugarContent] 11.2 [ProteinContent] 11.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Rinse the spaghetti under running water and drain well. Place the oil, spices, garlic and onions in microwave safe bowl, cover and cook on HIGH for 2 minutes, or until onions are slightly softened, stirring twice. Add the hot stock and sultanas and cook on HIGH 4 - 5 minutes, or until the onions are tender, stirring once. Add onion mixture to spaghetti with parsley, pine nuts (if using] and pepper to taste and toss to blend. Leave at room temperature for 3 - 4 hours to allow flavours to blend. Toss again before serving. Cheers, Doreen Doreen Randal, Wanganui. New Zealand.
[Name] Minted Summer Salad [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-19T06:08:00Z [Description] Make and share this Minted Summer Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Free Of...", "Summer", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1", NA] [RecipeIngredientParts] ["pineapple slice", "firm ripe tomatoes", "cucumber", "mint"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 133.7 [FatContent] 1.3 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 30.6 [CarbohydrateContent] 30.2 [FiberContent] 7.4 [SugarContent] 18.0 [ProteinContent] 6.3 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] MINT DRESSING 2 Tbs finely chopped mint 1/3 cup white vinegar 1/4 cup oil salt and pepper Cut pineapple slices into large pieces. Score cucumber with a fork and slice thinly. Put tomatoes, pineapple and cucumber in a bowl. Pour over prepared dressing; toss well. Refrigerate. Before serving sprinkle over with chopped mint. Mint Dressing:- Put mint and vinegar in a small saucepan; bring to the boil. Reduce heat and simmer 1 minutes. Remove from the heat and allow to cool. When cold, strain into a screw-top jar, add oil, and season to taste with salt and pepper. Shake well.
[Name] Mississippi Mud Cake II [AuthorId] 1539 [AuthorName] opal Fitzgerald [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-24T05:27:00Z [Description] Hello, I have made this cake since the '70s when it first appeared in the Food section of the DALLAS Times Herald. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "2", "4", "1 1/2", "1", "1", "1 1/2", "1", "1", "1/2", "1/3", "1", "1", "1/4"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "flour", "salt", "coconut", "vanilla", "marshmallow creme", "butter", "vanilla", "powdered sugar", "milk"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 9427.9 [FatContent] 471.6 [SaturatedFatContent] 251.6 [CholesterolContent] 1586.6 [SodiumContent] 4016.5 [CarbohydrateContent] 1270.2 [FiberContent] 61.4 [SugarContent] 959.0 [ProteinContent] 106.5 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Melt butter and cocoa together, remove from heat. Stir in sugar and eggs and mix well. Add flour, salt, nuts, coconut and vanilla. Mix well. Bake in 13x9x2 inch pan at 350 degrees for 35 to 45 minutes (check with the toothpick method]. Remove from oven, spoon marshmallow cream over the cake while still very hot. Icing Melt butter and cocoa together, add the rest of the ingrediants. Spread over marshmallow layer. Swirl into marshmallow cream to resemble mud.
[Name] Barbecued Catch of the Day [AuthorId] 1558 [AuthorName] S. Malcolm [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-24T04:47:00Z [Description] Make and share this Barbecued Catch of the Day recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["2", "6", "1", "2", "3", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["lemons", "limes", "onion", "green peppers", "scallions", "fresh scallops", "fresh small shrimp", "white wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2195.2 [FatContent] 77.8 [SaturatedFatContent] 12.3 [CholesterolContent] 357.0 [SodiumContent] 4008.9 [CarbohydrateContent] 105.7 [FiberContent] 37.8 [SugarContent] 13.7 [ProteinContent] 291.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Squeeze lemon juice over fish and refrigerate for a few hours. Remove and drain well. Place fish and all other ingredients on a large piece of aluminum foil. Close securely and bake at 350 degrees for about one half (1/2] hour. Also try this on barbecue grills and camp fires.
[Name] Moghlai Chicken [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-02T04:18:00Z [Description] Make and share this Moghlai Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3 1/2", "1", NA, "2", "4", "7", "8", "1", "2", "2 1/2", "2 1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["whole chickens", "salt", "black pepper", "unsalted butter", "cardamom pods", "cloves", "cinnamon stick", "bay leaves", "raisins", "yogurt", "cumin", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 536.8 [FatContent] 42.6 [SaturatedFatContent] 14.2 [CholesterolContent] 150.4 [SodiumContent] 536.4 [CarbohydrateContent] 6.1 [FiberContent] 0.6 [SugarContent] 4.5 [ProteinContent] 31.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Remove skin from chicken. Cut into serving pieces, cutting whole legs into two pieces and whole breasts into 6 pieces. Spread chicken in single layer and sprinkle with 1/4 tsp salt and pepper to taste; pat into chicken to help it adhere. Turn chicken over and repeat with another 1/4 tsp salt and pepper to taste. Heat oil and butter in large skillet, preferably non stick, over medium-high heat. When hot, add cardamom, cloves, cinnamon, bay leaves and as many chicken pieces as pan will hold in single layer. (Do not crowd.] Brown chicken on both sides; transfer with slotted spoon to ovenproof casserole. Repeat with remaining chicken. Add almonds to hot oil in skillet and stir. As soon as they begin to brown, about 1 minute, stir in raisins. Immediately pour contents of skillet, fat and all over chicken. In small bowl, stir together yogurt, cumin, cayenne, remaining salt and black pepper to taste. Pour over chicken; mix well. Cover casserole; place in preheated 350F oven 20 minutes. Turn chicken pieces over; baste with juices. Cover, return to oven 20 to 25 minutes or until chicken is tender. Just before serving, if necessary, reheat chicken over low heat. Remove chicken pieces; transfer to warm serving dish. Spoon off most fat left in casserole; discard. Place remaining sauce in casserole over medium-high heat and boil until thickened, about 5 minutes. Pour thickened sauce over chicken.
[Name] Moms Chocolate Zucchini Cake [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] PT45M [PrepTime] PT45M [TotalTime] PT1H30M [DatePublished] 1999-09-12T06:44:00Z [Description] Make and share this Moms Chocolate Zucchini Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "1 3/4", "2", "1", "1/2", "2 1/2", "4", "1/2", "1", "1/2", "2", "1/2"] [RecipeIngredientParts] ["margarine", "sugar", "eggs", "vanilla", "flour", "baking powder", "baking soda", "cinnamon", "zucchini", "chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 138.8 [FatContent] 6.8 [SaturatedFatContent] 1.6 [CholesterolContent] 10.7 [SodiumContent] 76.2 [CarbohydrateContent] 18.7 [FiberContent] 0.7 [SugarContent] 11.4 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 36 pieces [RecipeInstructions] There are many versions of this recipe, this one we like the best for our family! Beat margarine,oil and sugar well. Beat in eggs, vanilla and sour milk. Sift dry ingredients and beat into mixture. Stir in zucchini. Pour batter into a greased and floured tube or Bundt pan. Sprinkle top of batter with chips ( Or could stir into batter if you wish ] Bake in a 325F oven 40 to 45 minutes or tested done. Cool in pan 15 minutes and carefully remove to finish cooling.Sprinkle with powder sugar if desired. Freezes well and tastes wonderful!
[Name] Monster Cookies [AuthorId] 1678 [AuthorName] Mary Lord [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 1999-08-16T05:38:00Z [Description] Make and share this Monster 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/27/68/fhAEdWzwQcKqJJIbQKdP_MC%204%20-%20final_2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/27/68/0kdMnctSxmfBszum0jy2_MC%205%20-%20final_3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/27/68/01475779055.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/27/68/picEZwHqy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/27/68/picbGfQ2i.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/27/68/picbdriYQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/27/68/picQkMMKW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/27/68/picRVl0b1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/27/68/pic0cbYU7.jpg" ] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "3", "1", "1", "1 1/2", "2", "4 1/2", "1", "4"] [RecipeIngredientParts] ["brown sugar", "sugar", "margarine", "eggs", "vanilla", "peanut butter", "baking soda", "oatmeal"] [AggregatedRating] 5.0 [ReviewCount] 99.0 [Calories] 91.3 [FatContent] 4.7 [SaturatedFatContent] 1.3 [CholesterolContent] 6.8 [SodiumContent] 68.4 [CarbohydrateContent] 11.1 [FiberContent] 0.9 [SugarContent] 7.3 [ProteinContent] 2.1 [RecipeServings] 84.0 [RecipeYield] nan [RecipeInstructions] Mix ingredients in order given. Drop by teaspoonful on ungreased cookie sheet. Bake at 350 degrees for 15 minutes. (I bake mine 10 - 12 minutes]. - - - - - - - - - - - - - - - - - - -
[Name] Mozzarella and Tomato Doughnuts [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-10T18:51:00Z [Description] Make and share this Mozzarella and Tomato Doughnuts recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["250", "1/2", NA, "2", "25", "1", "100", "1", NA, "4", "100", NA] [RecipeIngredientParts] ["strong white flour", "salt", "black pepper", "dried yeast granules", "parmesan cheese", "olive oil", "water", "egg", "parmesan cheese", "sun-dried tomatoes", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 76.5 [FatContent] 2.2 [SaturatedFatContent] 0.9 [CholesterolContent] 12.0 [SodiumContent] 101.3 [CarbohydrateContent] 10.7 [FiberContent] 0.7 [SugarContent] 0.2 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] 24 doughnuts [RecipeInstructions] Mix together the flour, salt, pepper and Parmesan in a bowl. Add the yeast to the water and it to fizz and become frothy. Pour into the flour mix, add the oil and the egg and mix to a soft dough. Turn onto a floured surface, knead 5 minutes until smooth and no longer sticky. Cut each tomato into six, cut the mozzarella into 24 chunks. Divide the dough into 24 pieces, shape each piece into a ball and flatten. Place a piece of mozzarella and tomato onto each flattened ball, draw the dough over the filling, pinch to enclose, then place on a greased baking tray. Cover with a greased plastic sheet, eg. a clean pedal bin liner. Allow to prove at room temperature for 1 hour until dough is springy when pressed. Heat the oil to 180C in a large saucepan (Test by dropping a cube of bread into the oil, if it rises to the top immediately the oil is hot enough]. Fry the doughnuts a few at a time for about 5 minutes until a deep golden. Drain and serve hot or cold. NB: These will freeze for 1 month. To serve defrost and warm in oven 1 minute.
[Name] Mulberry Jam [AuthorId] 1569 [AuthorName] Linda7 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-30T13:53:00Z [Description] Make and share this Mulberry 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/27/70/jshoDDuaTvyHNnDYmqS6_mulberryjam.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/27/70/piczwKyqi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/27/70/pic6b4cgu.jpg"] [RecipeCategory] < 15 Mins [Keywords] ["Canning", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "7", "1"] [RecipeIngredientParts] ["lemon juice", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 754.0 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 19.0 [CarbohydrateContent] 192.7 [FiberContent] 3.0 [SugarContent] 188.8 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 8 (1/2 pint) jars [RecipeInstructions] Put berries in saucepan and crush. Heat gently until juice starts to flow. Then, simmer covered, for 15 min. Put into jelly cloth or bag and squeeze out the juice. Measure out 3 cups of juice into a very large saucepan. Add sugar and lemonjuice, mix well. Put over high heat and bring to a boil, stirring constantly. AT ONCE STIR IN THE PECTIN. Then, bring to a rolling boil and boil hard for 1 min., stirring constatly. Remove from heat skim off the foam, with a metal spoon. POUR QUICKLY INTO HOT STERILIZED JARS AND THEN SEAL. Then Enjoy.
[Name] Murg Kari (Chicken Curry) [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-12T06:46:00Z [Description] Make and share this Murg Kari (Chicken Curry) recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Free Of...", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "4", "1/2", "2", "1", "1 1/2", "3/4", "1/2", "1/4", "1 1/2", "2", "1", "4", "4"] [RecipeIngredientParts] ["boneless skinless chicken thighs", "onion", "garlic", "gingerroot", "curry powder", "unsweetened coconut", "mango chutney", "ketchup", "lemon juice", "cornstarch", "water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 404.7 [FatContent] 28.0 [SaturatedFatContent] 18.1 [CholesterolContent] 95.8 [SodiumContent] 195.3 [CarbohydrateContent] 14.3 [FiberContent] 5.3 [SugarContent] 4.1 [ProteinContent] 25.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut chicken into cubes and set aside. In a large skillet over medium high heat, cook onion, garlic, ginger and curry until onion has softened. Add chicken and stir to coat chicken in seasonings. Stir in stock, coconut, chutney and ketchup. Bring to a boil then reduce heat and simmer 5 minutes. Add lemon juice, salt, and pepper and continue simmering until chicken is no longer pink inside. Dissolve cornstarch in water; stir into skillet and bring to a boil. Stir cook until sauce is thickened. Serve over basmati rice or long grain rice. This recipe can be made the day before and refrigerated until needed.
[Name] Mushroom Pot Roast [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT1H15M [PrepTime] PT20M [TotalTime] PT1H35M [DatePublished] 1999-08-15T07:14:00Z [Description] Make and share this Mushroom Pot Roast 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/27/72/picLhjv23.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/27/72/picobIzx0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/27/72/picqDoTdK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/27/72/picCnL3Nt.jpg"] [RecipeCategory] Weeknight [Keywords] ["Roast", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3 -4", NA, "2", "2", "1/4", "1/4", "1/3", "2", "1/4", "1/4", "1/4", "1/4", "1", "8", "1/4", "2", NA] [RecipeIngredientParts] ["flour", "olive oil", "onions", "water", "ketchup", "dry sherry", "garlic", "dry mustard", "marjoram", "rosemary", "thyme", "whole bay leaf", "fresh mushrooms", "water", "flour"] [AggregatedRating] 5.0 [ReviewCount] 22.0 [Calories] 128.1 [FatContent] 5.5 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 119.1 [CarbohydrateContent] 17.8 [FiberContent] 3.6 [SugarContent] 5.5 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Coat meat with flour. In a Dutch oven, brown meat on both sides in 2 tablespoons olive oil. Season with salt and pepper. Add 2 cups of sliced onion. Combine 1/4 cup each of water and ketchup, 1/3 cup dry sherry, 1 large clove garlic, minced, 1/4 teaspoon each of dry mustard, marjoram, crushed rosemary, thyme and 1 medium whole bay leaf. Add to pot, simmer covered for 2 hours or until tender. Remove meat to platter. Discard bay leaf. Add 1/4 lb. fresh mushrooms. Blend 1/4 cup cold water with 2 tablespoons flour. Stir into juices. Cook and stir until thickened and bubbly. Pour gravy over roast and use the rest for wide egg noodles you have cooked and drained. I usually double the gravy.
[Name] Mushroom Red Pepper Phyllo Puffs [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-10T18:49:00Z [Description] Make and share this Mushroom Red Pepper Phyllo Puffs recipe from Food.com. [Images] character(0) [RecipeCategory] Peppers [Keywords] ["Vegetable", "Potluck", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "1/4", "1/4", "1", "1", "1", "1/2", "10", "3", "12", "2", "1"] [RecipeIngredientParts] ["mushroom", "red wine vinegar", "salt", "pepper", "liquid honey", "dried mint", "sweet mustard", "phyllo pastry", "butter"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 195.5 [FatContent] 5.6 [SaturatedFatContent] 2.4 [CholesterolContent] 7.6 [SodiumContent] 345.7 [CarbohydrateContent] 30.4 [FiberContent] 2.3 [SugarContent] 5.3 [ProteinContent] 6.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Trim and quarter mushrooms; place on 17- x 11-inch (45 x 29 cm] rimmed baking sheet. Sprinkle with vinegar and half each of the salt and pepper; toss to coat mushrooms evenly.", "Bake in 400 F (200 C] oven, stirring occasionally, for 35 to 40 minutes or until tender and liquid is evaporated.", "Let cool slightly.", "Drain red peppers; pat dry with paper towels.", "Chop and place in large bowl.", "Add half of the bread crumbs, the honey, mint and remaining salt and pepper; toss to combine. Cut rind from cheese; shred and add to bowl along with mushrooms.", "Toss again; set aside. (Filling can be covered and refrigerated for up to 1 day; stir before using.] Blend mustard with 1 Tbsp (15 mL] water; set aside. Layer 3 sheets of phyllo on work surface; cover remaining phyllo with waxed paper or plastic wrap, then damp towel, to prevent drying out. Using sharp knife and 8-inch (20 cm] round cake pan or cardboard template as guide, cut out 2 circles from each sheet, discarding trimmings.", "Place 2 circles side by side on work surface. Brush each lightly with mustard mixture. Top each with second circle; brush lightly with butter.", "Top each with remaining circles; brush again with mustard.", "Sprinkle 1 Tbsp (15 mL] of the bread crumbs in centre of each.", "Top crumbs with heaping 1/2 cup (125 mL] of the filling.", "Fold 1 edge of phyllo to centre over filling.", "Grasp point at edge of circle where first fold begins; fold point over filling into centre, forming pleat. Continue folding phyllo over filling, overlapping pleats but leaving 1/2-inch (1 cm] diameter steam vent in centre; press to seal.", "Place on parchment paper-lined or greased baking sheet. Brush all over with egg white. Repeat to make 8 puffs.", "(Puffs can be refrigerated for up to 12 hours.", "Or freeze, then wrap each in plastic wrap and foil and store in airtight container for up to 2 weeks; increase baking time by 5 minutes.] Bake in 400 F (200 C] oven for 20 minutes or until golden brown and crispy.", "VARIATION Mushroom Prosciutto: Omit red pepper, honey and mint. Increase mushrooms to 2 lb (1 kg]. Increase red wine vinegar to 1/4 cup (50 mL]. Cook mushrooms for 40 to 45 minutes. Add 1/4 lb (125 g] chopped prosciutto or thinly sliced ham to filling. Omit bread crumbs in filling; sprinkle about 1/2 cup (125 mL] bread crumbs among phyllo circles. Top each with 1 cup (250 mL] filling." ]
[Name] Navajo Fry Bread [AuthorId] 1547 [AuthorName] Morton Design Graph [CookTime] PT2H20M [PrepTime] PT20M [TotalTime] PT2H40M [DatePublished] 1999-08-16T06:28:00Z [Description] Make and share this Navajo Fry Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Native American", "Kid Friendly", "Weeknight", "Deep Fried", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1", "2", "1/2", "1/2"] [RecipeIngredientParts] ["unsifted flour", "powdered milk", "double-acting baking powder", "salt"] [AggregatedRating] 3.5 [ReviewCount] 5.0 [Calories] 1856.1 [FatContent] 166.8 [SaturatedFatContent] 66.5 [CholesterolContent] 172.9 [SodiumContent] 794.6 [CarbohydrateContent] 72.6 [FiberContent] 2.3 [SugarContent] 8.4 [ProteinContent] 14.2 [RecipeServings] nan [RecipeYield] 3 (8 inch round) breads [RecipeInstructions] Combine the flour, powdered milk, baking powder and salt and sift them into a deep bowl. Add the 2 tablespoons of lard bits and, with your fingertips, rub the flour and fat together until the mixture resembles flakes of coarse meal. Pour in the water and toss the ingredients together until the dough can be gathered into a ball. Drape the bowl with a kitchen towel and let the dough rest at room temperature for about 2 hours. After the resting period, cut the dough into three equal pieces. Then, on a lightly floured surface, roll each piece into a rough circle about 8 inches in diameter and 1/4 inch thick. With a small sharp knife, cut two 4- to 5-inch long parallel slits completely through the dough down the center of each round, spacing the slits about 1 inch apart. In a heavy 10-inch skillet, melt the remaining pound of lard over moderate heat until it is very hot but not smoking. The melted fat should be about 1 inch deep, add more lard if necessary. Fry the breads one at a time for about 2 minutes on each side, turning them once with tongs or a slotted spatula. The bread will puff slightly and become crisp and brown. Drain on paper towels and serve warm.
[Name] Neil's Herbed Potatoes [AuthorId] 1554 [AuthorName] Jacques Lorrain [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 1999-09-05T19:44:00Z [Description] Make and share this Neil's Herbed Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "6", "5", "1 1/2", "1 1/2", "1", "3/4"] [RecipeIngredientParts] ["malt vinegar", "olive oil", "dried oregano", "fresh thyme", "thyme", "pepper", "salt"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 200.2 [FatContent] 8.7 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 249.7 [CarbohydrateContent] 28.2 [FiberContent] 3.4 [SugarContent] 2.3 [ProteinContent] 3.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place potatoes in large pot and cover with cold water. until almost tender, about 30 minutes. Drain and cool. Cut potatoes crosswise into 1/2-inch-thick rounds. Whisk remaining ingredients in large bowl to blend. Add potatoes and toss thoroughly to coat. Cover and let stand 1 hour at room temperature. Prepare barbecue (medium heat]. Remove potatoes from marinade and place on grill; reserve marinade. Cook potatoes until golden brown, turning occasionally, about 12 minutes. Transfer to platter. Brush with remaining marinade and serve.
[Name] No-Bake Rum Balls [AuthorId] 10033 [AuthorName] spatchcock [CookTime] PT72H [PrepTime] PT5M [TotalTime] PT72H5M [DatePublished] 1999-08-13T12:29:00Z [Description] This is an adopted recipe I've not yet personally tried, but the below review vouches for this recipe's edibility. Still, any further comments or suggestions are appreciated by those who try the recipe before I do! thanks! [Images] character(0) [RecipeCategory] No Cook [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "2", "2", "1/4", NA] [RecipeIngredientParts] ["confectioners' sugar", "pecans", "light corn syrup", "rum", "confectioners' sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 61.8 [FatContent] 3.3 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 1.2 [CarbohydrateContent] 7.1 [FiberContent] 0.5 [SugarContent] 5.6 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] 24-36 rum balls [RecipeInstructions] Mix together all ingredients. Roll into 1-inch balls. Roll in the additional confectioner's sugar. Cookies are best if made several days before serving. Store in a cool place in an airtight container.
[Name] Not Too Sweet Pecan Pie [AuthorId] 1573 [AuthorName] benluc [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-30T14:14:00Z [Description] Make and share this Not Too Sweet Pecan Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/4", "1/2", "1", "2", "1/4", "1/4", "3", "2", "1"] [RecipeIngredientParts] ["margarine", "sugar", "light corn syrup", "molasses", "salt", "nutmeg", "eggs", "rum", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2908.1 [FatContent] 139.1 [SaturatedFatContent] 21.0 [CholesterolContent] 558.0 [SodiumContent] 1553.8 [CarbohydrateContent] 408.7 [FiberContent] 10.6 [SugarContent] 218.3 [ProteinContent] 29.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Cream the margarine and sugar until fluffy. Add the corn syrup, molasses, salt, nutmeg, and rum; and mix thoroughly. Add the eggs, one at a time, whole beating. Stir in the pecans. Pour into an unbaked pie shell. Cover the pie crust edges with a long piece of aluminum foil to avoid scorching. Bake for 50 minutes at 350 degrees.
[Name] Barbecued Garlic Shrimp [AuthorId] 1554 [AuthorName] Jacques Lorrain [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-05T19:41:00Z [Description] Make and share this Barbecued Garlic Shrimp recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1 1/4", "12", "15", "2", "6", "1 1/2", "1", "3", NA, NA, "3", NA] [RecipeIngredientParts] ["unsalted butter", "green onions", "garlic", "dry white wine", "fresh lemon juice", "large unpeeled shrimp", "fresh parsley", "fresh parsley", "green onion tops", "lemon wedge"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 415.8 [FatContent] 30.4 [SaturatedFatContent] 18.5 [CholesterolContent] 205.9 [SodiumContent] 143.1 [CarbohydrateContent] 7.5 [FiberContent] 1.1 [SugarContent] 1.6 [ProteinContent] 18.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Melt butter in heavy large skillet over medium-low heat.", "Add 12 chopped green onions and garlic and saute 3 minutes.", "Add white wine and simmer 15 minutes, stirring occasionally.", "Mix in fresh lemon juice. Season to taste with pepper.", "Transfer to large bowl and let cool.", "Cut shrimp down back through shell; do not peel.", "Remove veins.", "Add shrimp and 1 cup parsley to garlic mixture and toss well.", "Cover and chill 6 hours, turning occasionally.", "Prepare barbecue (medium-high heat]. Remove shrimp from marinade. Thread 2 shrimp on each skewer.", "Transfer marinade to heavy medium saucepan.", "Simmer over medium heat until thick, stirring occasionally, about 12 minutes.", "Strain through a sieve, set over a bowl, pressing on solids.", "Season marinade with pepper sauce and salt. Spoon into 8 small ramekins; sprinkle with minced onion and 3 Tbsp parsley.", "Place 1 ramekin on each plate. Place shrimp on grill and cook until just pink and cooked through, turning once, about 3 minutes.", "Divide shrimp among plates.", "Garnish with lemon wedges and serve." ]
[Name] Oatcakes [AuthorId] 1749 [AuthorName] Pam Wood [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 1999-08-09T21:50:00Z [Description] Make and share this Oatcakes 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/27/79/picEXfAIb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/27/79/picKVleQR.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Scottish", "European", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["125", "50", "125", "125", NA] [RecipeIngredientParts] ["vegetable margarine", "soft brown sugar", "whole wheat flour", "porridge oats", "milk"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 495.0 [FatContent] 27.4 [SaturatedFatContent] 18.0 [CholesterolContent] 0.0 [SodiumContent] 298.6 [CarbohydrateContent] 56.1 [FiberContent] 6.9 [SugarContent] 12.8 [ProteinContent] 9.5 [RecipeServings] 4.0 [RecipeYield] 16 biscuits [RecipeInstructions] Cream margarine and sugar. Mix in flour and oats and work into a paste. Moisten if necessary with a teaspoon of milk. Using a floured board, roll out about 7mm / 1/4 inch thick and cut into rounds. Put onto a greased baking tray. Bake just above middle in a moderately hot oven, Gas mark 5, 375 F, 190 C for 20 minutes, until pale brown. Take straight off baking tin on to a wire rack to cool.
[Name] Oatmeal Breakfast Cookies [AuthorId] 1530 [AuthorName] Carole Reu [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-07T20:24:00Z [Description] Make and share this Oatmeal Breakfast Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Breakfast", "Dessert", "Cookie & Brownie", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["3/4", "1/2", "1/2", "1/3", "3", "2", "2", "1 1/2", "3/4", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "salt", "olive oil", "honey", "rolled oats", "wheat germ", "walnuts", "pecans"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 68.3 [FatContent] 2.4 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 80.0 [CarbohydrateContent] 9.7 [FiberContent] 1.1 [SugarContent] 1.5 [ProteinContent] 2.4 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Line 2 baking sheets with aluminum foil. Sift together the flour, baking soda, and salt. In a large bowl, stir together the jam, oil, honey, and egg whites until well combined. Stir in the flour mixture, oats, wheat germ, and walnuts, if desired. Drop the dough by heaping Tbsp on the baking sheet, spacing the mounds 1\" apart. Bake for 17 minutes or until the cookies are set and browned. Let cool for 1 to 2 minutes, then transfer to wire racks to cool completely. The cookies can be frozen or stored in the refrigerator for up to 3 days.
[Name] Grape Nuts-Oatmeal Cranberry Cookies [AuthorId] 1576 [AuthorName] Robb Dabbs [CookTime] PT8M [PrepTime] PT0S [TotalTime] PT8M [DatePublished] 1999-08-20T10:17:00Z [Description] Make and share this Grape Nuts-Oatmeal Cranberry 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/27/81/pic9ucD8R.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/27/81/picXuRVOA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/27/81/picIMV7V0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/27/81/picuJ9YYc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/27/81/pic01TMTG.jpg" ] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/2", "1 1/2", "2/3", "2/3", "1", "1", "2", "2", "1"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "salt", "margarine", "brown sugar", "granulated sugar", "egg", "vanilla", "quick-cooking oats", "dried cranberries"] [AggregatedRating] 5.0 [ReviewCount] 34.0 [Calories] 51.4 [FatContent] 3.0 [SaturatedFatContent] 0.6 [CholesterolContent] 1.9 [SodiumContent] 47.7 [CarbohydrateContent] 5.7 [FiberContent] 0.3 [SugarContent] 2.9 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] 96 cookies [RecipeInstructions] Preheat oven to 375°F. Mix flour, baking soda and salt in small bowl. Beat margarine in large bowl with electric mixer on medium speed to soften. Gradually add sugars, beating until light and fluffy. Beat in egg and vanilla. Gradually add flour mixture, beating well after each addition. Stir in cereal, oats and cranberries. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 minutes or until lightly browned. Cooled 1 minute; remove from cookie sheets. Cool completely on wire racks.
[Name] Olive Garden Hot Artichoke and Spinach Dip [AuthorId] 1609 [AuthorName] Barbara Heller [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 1999-08-28T02:30:00Z [Description] Make and share this Olive Garden Hot Artichoke and Spinach Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Broil/Grill [Keywords] ["< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", NA, "1", "2", "1", NA] [RecipeIngredientParts] ["light cream cheese", "parmesan cheese", "sour cream", "artichoke", "frozen spinach", "olive oil", "marjoram"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 300.9 [FatContent] 25.1 [SaturatedFatContent] 14.2 [CholesterolContent] 65.0 [SodiumContent] 563.7 [CarbohydrateContent] 4.7 [FiberContent] 1.0 [SugarContent] 0.5 [ProteinContent] 15.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat broiler and spray a baking dish with cooking spray (Pam]. Mix all ingredients together and place under a broiler until golden and bubbly.
[Name] Onion Flowers with Pecans [AuthorId] 1573 [AuthorName] benluc [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-23T12:47:00Z [Description] Make and share this Onion Flowers with Pecans recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Free Of...", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["4", NA, "4", "4", "2", NA, NA] [RecipeIngredientParts] ["sweet onions", "salt", "red wine vinegar", "butter", "pecans", "pecan halves", "pepper", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 847.3 [FatContent] 67.1 [SaturatedFatContent] 31.2 [CholesterolContent] 122.1 [SodiumContent] 431.1 [CarbohydrateContent] 60.1 [FiberContent] 12.9 [SugarContent] 26.6 [ProteinContent] 9.7 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] ["Preheat oven to 350 degrees.", "Peel the onion, leaving the roots trimmed but intact. Cut in 1/4-inch slices from stem to root, but don't cut through the root end. (A needle or skewer stuck through the root will prevent this.]", "Turn each onion at right angles and cut again so that when you stand it on its root end, it will form a chrysanthemum design.", "For another style, cut nearly through the root, turn and cut again, as you would with pie wedges, at 45-degree angles.", "Don't worry about any loose onion sections in the middle. Oil a baking dish lightly.", "Salt the onions and place them on their root ends in baking dish.", "Sprinkle vinegar over each onion and dribble butter over them until they are well coated and there is an excess in the pan for basting.", "Cover lightly with foil and bake for 1 to 1 1/2 hours, basting several times.", "Add a few chopped pecans to the center of each onion and continue baking together 1/2 hour.", "Remove from oven; season with salt and pepper, and sprinkle with chopped parsley.", "Serve hot or at room temperature. They may also be refrigerated and served cold." ]
[Name] Onion Soup [AuthorId] 1752 [AuthorName] Bob Ross [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-20T09:11:00Z [Description] Make and share this Onion Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["12", "1/2", "2", "4", "1", "1/2"] [RecipeIngredientParts] ["onions", "margarine", "salt", "flour", "white wine"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 161.6 [FatContent] 9.4 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 934.5 [CarbohydrateContent] 15.2 [FiberContent] 2.3 [SugarContent] 5.7 [ProteinContent] 3.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Sauti onions in marg until soft. Add salt and cook 8 minutes. Stir in flour, cook for 3 minutes longer. Combine onions, stock and wine in cooker. Cook over low heat for 6 to 8 hours.
[Name] Onion-Cheese Squares [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-14T06:39:00Z [Description] Make and share this Onion-Cheese Squares recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Onions", "Vegetable", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1/4", "3", "4", "1 1/2", "1/2", NA, "1 1/4", "1/4"] [RecipeIngredientParts] ["onions", "butter", "margarine", "milk", "eggs", "cheddar cheese", "pimiento", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 275.5 [FatContent] 18.9 [SaturatedFatContent] 11.1 [CholesterolContent] 143.3 [SodiumContent] 300.2 [CarbohydrateContent] 14.2 [FiberContent] 1.5 [SugarContent] 3.4 [ProteinContent] 12.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Saute onion in butter until soft and golden (do not brown]. Add milk, beaten eggs. Stir in remaining ingredients. Pour into a greased shallow 2-quart baking dish and set in pan containing 1 inch of hot water. Bake in preheated slow oven (325 degrees] for 50 minutes, or until firm. Garnish with parsley sprigs. Cut in squares and serve hot.
[Name] Orange Angel Cake [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 1999-09-03T19:10:00Z [Description] Make and share this Orange Angel Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1 1/2", "1", "1", "1", "1 1/2", "1"] [RecipeIngredientParts] ["flour", "icing sugar", "salt", "vanilla", "cream of tartar", "granulated sugar"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 211.7 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 221.8 [CarbohydrateContent] 45.4 [FiberContent] 0.5 [SugarContent] 32.8 [ProteinContent] 6.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Sift the flour, icing sugar and salt together four times.", "Place the egg whites in a large bowl.", "Add the vanilla, orange extract and peel.", "Beat egg whites until foamy.", "Add the cream of tartar and keep beating until firm but still glossy.", "Add the granulated. sugar 2 Tbsp. at a time to the egg whites.", "Continue beating until the cling to the sides of the bowl and are stiff but not dry.", "Fold in flour mixture a little at a time. Do not stir! Spoon batter into ungreased tube pan.", "cut through batter to release any air bubbles and gently smooth top.", "Bake at 350 degrees F for 45-50 minutes or top springs back when gently touched.", "Cool upside down.", "Top with Orange Glaze. Orange Glaze 1 1/4 cup icing sugar 1/2 cup orange juice 1 tsp.", "vanilla grated peel of one orange Mix all ingredients together with a wooden spoon and spread on top of cake, allowing some to dribble down the sides.", "A family oriented website http://home.sprynet.com/~jmjohnsn Seasonal Page Topic - Ice Cream New Appetizer Recipes Page" ]
[Name] Orange Chicken (Crock Pot) [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT6H [PrepTime] PT15M [TotalTime] PT6H15M [DatePublished] 1999-08-26T19:15:00Z [Description] Make and share this Orange Chicken (Crock Pot) recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Oranges", "Poultry", "Citrus", "Fruit", "Meat", "Weeknight"] [RecipeIngredientQuantities] ["6", "1/2", "1", NA, "8", "1 1/2", "2", "2"] [RecipeIngredientParts] ["chicken breasts", "ginger", "salt", "pepper", "coconut", "mandarin oranges", "canned mandarin oranges", "green onions"] [AggregatedRating] 3.0 [ReviewCount] 7.0 [Calories] 490.5 [FatContent] 27.5 [SaturatedFatContent] 16.1 [CholesterolContent] 92.8 [SodiumContent] 490.2 [CarbohydrateContent] 29.5 [FiberContent] 5.1 [SugarContent] 23.6 [ProteinContent] 33.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put chicken, ginger, salt, pepper and frozen orange juice in crock pot and cook on low 6 hours. Serve chicken on hot cooked rice on platter. Top with coconut, orange segments and green onions. Serve chicken liquid in gravy boat, if desired.
[Name] Oriental Main Dish Salad [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-07T08:02:00Z [Description] Make and share this Oriental Main Dish Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Fruit", "Vegetable", "Nuts", "Meat", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/2", "1/3", "1/4", "2", "2", "2", "2", "1", "1", "1/2", "1", "3/4", "1/2", "1", "6"] [RecipeIngredientParts] ["hazelnut butter", "water", "soy sauce", "red wine vinegar", "granulated sugar", "garlic", "white turkey meat", "chicken meat", "pasta", "hazelnuts", "green onion", "broccoli", "carrots"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2442.7 [FatContent] 111.1 [SaturatedFatContent] 11.9 [CholesterolContent] 85.1 [SodiumContent] 4546.7 [CarbohydrateContent] 274.7 [FiberContent] 43.4 [SugarContent] 46.0 [ProteinContent] 107.1 [RecipeServings] nan [RecipeYield] 1 salad [RecipeInstructions] Combine hazelnut butter and hot water in blender or processor, mix until smooth. Add soy sauce, vinegar, sesame oil, sugar, garlic and red pepper, blend. Place meat (shredded slightly] in a medium bowl. Add hazelnut sesame sauce and stir. Cover and marinate in the refrigerator 2 hours. In a large pot of boiling water, cook pasta until tender but firm, about 10 minutes. Drain and rinse under cool water. Drain well. In a large saucepan of boiling water, cook carrots about 3 minutes, then add broccoli and cook 3 more minutes, until broccoli is bright green and crisp-tender. Drain and rinse until cool; drain well. In a large bowl, toss pasta with vegetable oil. Add meat and sauce, vegetables, hazelnuts and onions. Toss and serve slightly chilled or at room temperature.
[Name] Outback Steakhouse Walkabout Onion Soup [AuthorId] 64642 [AuthorName] Molly53 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 1999-08-22T04:21:00Z [Description] This is a nice delightful soup that is easy to prepare. I personally like to use the 1015's sweet mild onions when they are in season. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/27/91/pic2jLFSK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/27/91/udF9g20iTlmd0HGdLQCK_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/27/91/udF9g20iTlmd0HGdLQCK_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/27/91/udF9g20iTlmd0HGdLQCK_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/27/91/picmjXTyi.jpg"] [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "1", "1/4", "1/4", "2", "1/4", "1 1/2 - 1 3/4", NA, "3", "3", "1/4", "1 1/2"] [RecipeIngredientParts] ["yellow sweet onions", "butter", "chicken broth", "salt", "fresh pepper", "chicken bouillon cubes", "Velveeta cheese", "white sauce", "cheddar cheese", "butter", "flour", "salt"] [AggregatedRating] 5.0 [ReviewCount] 57.0 [Calories] 398.2 [FatContent] 28.4 [SaturatedFatContent] 13.8 [CholesterolContent] 54.1 [SodiumContent] 1619.5 [CarbohydrateContent] 25.8 [FiberContent] 1.7 [SugarContent] 12.8 [ProteinContent] 10.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In 2 quart sauce pan place 3 tablespoons butter and sliced onions.", "Cook at low to medium heat stirring frequently until soft and clear but not brown.", "Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until completely heated through.", "Add white sauce and Velveeta cheese. White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly.", "Turn temperature to warm and let cook for additional 30 to 45 minutes.", "Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark Russian Bread.", "Thick White Sauce:", "In a 1 quart sauce pan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the sides of the sauce pan.", "Pour milk in flour a little at a time and stir constantly, add salt. Mixture should thicken and become like thick pudding.", "Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup." ]
[Name] Basil Lime Mayonnaise [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-09T16:41:00Z [Description] Make and share this Basil Lime Mayonnaise recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "1 1/2 - 2", NA] [RecipeIngredientParts] ["mayonnaise", "basil", "limes, juice of"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1852.0 [FatContent] 157.1 [SaturatedFatContent] 23.0 [CholesterolContent] 122.2 [SodiumContent] 3343.4 [CarbohydrateContent] 118.2 [FiberContent] 0.4 [SugarContent] 31.2 [ProteinContent] 4.8 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] "Mix the above ingredients together and let sit in the refrigerator until ready to use."
[Name] Pacifist Pesto [AuthorId] 1586 [AuthorName] Cyclopz [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-10T05:16:00Z [Description] Make and share this Pacifist Pesto recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "2", "1/2", "2", "1", "3", "1/3"] [RecipeIngredientParts] ["chickpeas", "fresh basil leaves", "olive oil", "miso", "garlic", "walnut pieces"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1302.2 [FatContent] 135.0 [SaturatedFatContent] 17.5 [CholesterolContent] 0.0 [SodiumContent] 623.9 [CarbohydrateContent] 24.5 [FiberContent] 7.4 [SugarContent] 4.6 [ProteinContent] 10.9 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] ["Put chick peas, lemon juice, 1/4 cup of olive oil, garlic and miso (or Parmesan cheese] in a blender or food processor and process until smooth.", "Add one cup of basil leaves and the remainder of the oil and process again until well-blended.", "Add the remainder of the basil leaves and process again until smooth.", "Last, add the walnut pieces and mix briefly.", "Suggestions Serve on top of pasta with tomato sauce or as a spread on bruschetta (toasted slices of French bread rubbed with garlic]. Miso can be found in many health food stores and Oriental groceries." ]
[Name] Parmesan Dill Potatoes [AuthorId] 1686 [AuthorName] bertil smith [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-06T18:47:00Z [Description] Make and share this Parmesan Dill Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["3 -4", "3 -5", NA, NA, NA, NA] [RecipeIngredientParts] ["potatoes", "olive oil", "lite olive oil", "dried dill weed", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 850.0 [FatContent] 41.1 [SaturatedFatContent] 5.8 [CholesterolContent] 0.0 [SodiumContent] 39.1 [CarbohydrateContent] 111.6 [FiberContent] 14.1 [SugarContent] 5.0 [ProteinContent] 12.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Boil Potatoes for 10-15 minutes checking them for softness with a fork.", "You want them to be soft, but not falling apart or fully cooked.", "Cube the potatoes into approx.", "1/2 to 1 inch cubes, not to thick or thin.", "Spread 2-3 tablespoons of the oil onto a nonstick cookie sheet. Preheat oven to 350 degrees.", "Put potatoes on sheet spreading them around in the oil, but keeping them away from direct contact with the side of the sheet. Season with garlic salt, onion salt and dill.", "(This should be over all potatoes, but depending on how much you want to flavor them, it is variable..", "I moderately-generously season them]. Pepper to taste. Cook for 25-30 minutes or until done. Slightly golden brown.", "Halfway through check potatoes and stir around on sheet. If oil has cooked out, add the remaining oil, keeping potatoes moist but not saturated.", "After done, remove from oven and place in bowl, generously sprinkling Parmesan cheese over them.", "Stir well and serve, making sure each potato has some Parmesan cheese on it!!! Enjoy!!! Sarah Smith" ]
[Name] Pasta and Beans [AuthorId] 1687 [AuthorName] Franco [CookTime] nan [PrepTime] PT2H [TotalTime] PT2H [DatePublished] 1999-08-13T13:53:00Z [Description] Make and share this Pasta and Beans recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["700 -800", "200", "2", NA, "1", "1", "1", NA] [RecipeIngredientParts] ["cannellini beans", "rigatoni pasta", "garlic", "unsmoked bacon", "sage", "rosemary", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1767.9 [FatContent] 11.6 [SaturatedFatContent] 3.0 [CholesterolContent] 168.0 [SodiumContent] 89.1 [CarbohydrateContent] 324.1 [FiberContent] 51.5 [SugarContent] 8.7 [ProteinContent] 97.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Cook the beans over gentle heat for 45 minutes or an hour at the most (an hour-and-a-half if they are dried, after soaking in water, together with the herbs and garlic, for a couple of hours]. In either case, do not add salt which tends to harden the skins.", "Purie by putting through a vegetable mill, carefully eliminating the husks.", "Put the garlic, rosemary, sage and cubed bacon to sauti briefly in a saucepan with 4 tablespoons of oil.", "Pour on the bean purie. Season lightly with salt and the red hot pepper to taste. Stir to blend the flavours and bring slowly to the boil.", "Throw the pasta into the purie and cook until firm, diluting with a little of the bean cooking water, but only if necessary - the soup must be thick and rather solid.", "It is excellent hot, but is absolutely delicious if heated up with the addition of a drop of first-rate olive oil.", "If you prefer, leave a few beans whole and add them to the saucepan with the purie. Some cooks hold that a carrot is not out of place in the mirepoix (but then cut out the bacon], or that the soup loses nothing if you add a little tomato, even tomato concentrate (paste]." ]
[Name] Pasta Salad with Sweet Peppers and Dill [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-13T13:57:00Z [Description] Make and share this Pasta Salad with Sweet Peppers and Dill recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["8", "4", "1/2", "6", "2", "2", "4", "2", "5", "1", "5", "3", NA] [RecipeIngredientParts] ["mange-touts peas", "green beans", "cauliflower", "carrots", "yellow sweet peppers", "green sweet pepper", "spring onions", "fresh dill", "garlic", "red wine vinegar", "granulated sugar", "water"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 83.4 [FatContent] 3.0 [SaturatedFatContent] 0.4 [CholesterolContent] 7.0 [SodiumContent] 24.2 [CarbohydrateContent] 12.4 [FiberContent] 1.9 [SugarContent] 3.8 [ProteinContent] 2.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In large saucepan of boiling water, cook pasta until al dente (tender but firm-start tasting 2 minutes for fresh pasta, 5 minutes for dry]; drain, rinse under cold running water and drain again. Blanch mangetout or green beans in boiling water for 2 minutes. Drain; rinse under cold running water and drain again. Cut diagonally into 2 inch/5 cm lengths. In large bowl, combine cauliflower, carrots, peppers, spring onions, dill, mangetout and pasta; toss to mix. Dressing: in food processor or bowl, combine garlic, vinegar and sugar; mix well. While whistling or processing, gradually add oil and water; mix well. Pour over salad and toss to mix. Add salt and pepper to taste.
[Name] Pasta with Blue Cheese Sauce [AuthorId] 1689 [AuthorName] Kevin Kirkland [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-13T13:03:00Z [Description] Make and share this Pasta with Blue Cheese Sauce recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/27/97/picHHhVWy.jpg" [RecipeCategory] Cheese [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "2", "2", "2", "2", "1/2", "1/2"] [RecipeIngredientParts] ["blue cheese", "light cream cheese", "sherry wine", "onion", "tomatoes", "pasta", "parsley", "basil", "oregano", "salt", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 475.8 [FatContent] 6.2 [SaturatedFatContent] 2.9 [CholesterolContent] 13.7 [SodiumContent] 703.5 [CarbohydrateContent] 82.3 [FiberContent] 5.7 [SugarContent] 8.8 [ProteinContent] 16.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Roast onion in oven for half an hour or until tender. Allow to cool. Peel and quarter. In blender, blend onion, blue cheese, cream cheese and sherry till very smooth. Cook pasta (gnocchi works well] in salted boiling water till done. Drain & toss with tomatoes, herbs, salt and pepper. Stir in sauce and serve.
[Name] Pasta with Peperoni (Sweet Green Peppers) [AuthorId] 1690 [AuthorName] ape4859 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-22T04:27:00Z [Description] Make and share this Pasta with Peperoni (Sweet Green Peppers) recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["500", "300", NA, NA, "1"] [RecipeIngredientParts] ["dried pasta shapes", "extra virgin olive oil", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 420.2 [FatContent] 2.5 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 36.4 [CarbohydrateContent] 93.4 [FiberContent] 13.7 [SugarContent] 1.6 [ProteinContent] 9.1 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Put some water in a large pan for the pasta and put some salt in it. Now take a smaller pan and put a drop of olive oil it, then add the pepperoni with a little pinch of salt. Stir them gently and after a while add the olives (without the brine of course]. When the pasta water is boiling put in the pasta and wait for it to cook. Don't cook it to much, but drain it when it is still 'al dente' (not to soft]. Put the peperoni in a large bowl and put the drained pasta on top. Mix and add a little oil. You can serve it with some Parmigiano cheese.
[Name] Pasta With Szechuan Peanut Dressing [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-09-06T04:42:00Z [Description] Make and share this Pasta With Szechuan Peanut Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Nuts", "Chinese", "Asian", "Vegan", "< 15 Mins"] [RecipeIngredientQuantities] ["8", "2", "1/3", "1/2", "1", "2", "2", "1", "1/2", "2"] [RecipeIngredientParts] ["pasta", "broccoli florets", "peanut butter", "water", "soy sauce", "rice vinegar", "garlic clove", "cherry tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 423.4 [FatContent] 18.8 [SaturatedFatContent] 2.8 [CholesterolContent] 0.0 [SodiumContent] 198.7 [CarbohydrateContent] 51.9 [FiberContent] 4.0 [SugarContent] 5.0 [ProteinContent] 14.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Bring large pot of water to boil; cook pasta until al dente. While pasta is cooking, steam broccoli florets. In a med mixing bowl, whisk together peanut butter and stock or water until smooth. Stir in remaining dressing ingredients. When pasta is done, drain well. Pour sauce over pasta; toss to coat well. Add broccoli and tomatoes; toss again. Garnish with chopped scallions. 4 - 6 Servings VARIATIONS: - add more red pepper to taste - try Szechwan Peanut Dressing as a warm topping on steamed vegetables, especially on green beans,broccoli, or cauliflower - make extra dressing to refrigerate and serve later on chilled steamed green beans or broccoli Alan Hewitt The UK Recipe Archive recipes on-line in Mastercookand Mealmaster formats. http://recipes.reedsweb.net/.
[Name] Pastrami [AuthorId] 1547 [AuthorName] Morton Design Graph [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-23T20:38:00Z [Description] Make and share this Pastrami recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Free Of...", "< 15 Mins"] [RecipeIngredientQuantities] ["5 -6", "4", "1", "2", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["beef silverside", "canning salt", "kosher salt", "cracked black pepper", "light brown sugar", "dark brown sugar", "fresh ginger", "fresh garlic", "ground coriander", "cracked black pepper"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 73.7 [FatContent] 1.1 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 7553.9 [CarbohydrateContent] 17.5 [FiberContent] 3.5 [SugarContent] 9.2 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 6 pounds [RecipeInstructions] Trim the beef. Combine the salt, pepper, sugar, ginger, garlic, and coriander. Working on a clean, nonporous surface, rub the seasoning mixture into all surfaces of the beef. Place the beef with all the seasonings into a heavy:-duty sealable plastic bag. Expel the excess air, and carefully tie and seal the bag. Put the bag in the cooler. Rotate and lightly massage the sealed bag at least once a day for 12 days. SMOKING Preheat the smoker to 650F (180C]. Adjust the dampers to wide open. Remove the beef from the plastic bag. Using a trussing needle and strong cord, provide a secure loop to hang the meat on a smoke stick. Place into the smoker Allow to air dry with no smoke for a full 24 hours. Remove the meat from the smoker and cover loosely. Set the temperature at 1'3(]0F (540C] with the dampers wide open. Return the meat to the smoker and hold at this setting for 2 hours. Adjust the dampers to one-half open. Monitor the temperature and raise the tempera ture gradually over the next several hours. Remove the pastrami when its internal temperature reaches 1200F (490C]. Do not shower with cold water. Apply a finishing rub of cracked pepper. Cool quickly and wrap tightly. Refrigerate for 2 days before using. To cook, unwrap the chilled pastrami and place in a large quantity of white beef stock. Bring quickly to a full boil, reduce the heat, and simmer for 2 or more hours until tender. Store the pastrami tightly wrapped and well-chilled at all times.
[Name] Patatas Brava [AuthorId] 1589 [AuthorName] kenk1492 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 1999-08-18T04:53:00Z [Description] Make and share this Patatas Brava recipe from Food.com. [Images] character(0) [RecipeCategory] Spanish [Keywords] ["European", "Low Protein", "Low Cholesterol", "Free Of...", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", NA, "1", "4", "2", "2", "1", "3", "1", "1/4", "2", "1", NA, "1", NA, "1/8", NA, NA] [RecipeIngredientParts] ["potatoes", "salt", "mayonnaise", "garlic", "olive oil", "onions", "garlic", "tomatoes", "tomato paste", "dry white wine", "water", "parsley", "crushed red pepper flakes", "Tabasco sauce", "bay leaf", "sugar", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 517.4 [FatContent] 27.1 [SaturatedFatContent] 3.9 [CholesterolContent] 15.3 [SodiumContent] 475.5 [CarbohydrateContent] 62.8 [FiberContent] 5.3 [SugarContent] 8.8 [ProteinContent] 8.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Grease a roasting pan and arrange the potatoes in one layer. Brush with olive oil,sprinkle with salt and bake at 375 for about 45 minutes or until golden brown. Prepare the tomato sauce by heating the oil in a new skillet. Saute the onions and garlic until the onion is wilted. Add the tomatoes and saute for another few minutes Stir in the tomato paste,wine water, parsley,chili pepper,Tabasco, bay leaf,sugar salt and pepper. Cover and simmer for 30 minutes. Strain. The sauce should should not be too thick-thin with water if necessary To serve, arrange the potatoes in a bowl or on the dish. Spoon on several tablespoons of the tomato sauce , then if you wish 3 or 4 tablespoons of the aioli. Generally we eat either the potatoes with only the tomato sauce or a separate dish potatoes aioli with just the aioli sauce.
[Name] Fresh Peach Cobbler With Almond Crunch Topping [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 1999-09-12T06:45:00Z [Description] Make and share this Fresh Peach Cobbler With Almond Crunch Topping recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["10", "2", "1/2", "2", "1", "1", "1", "1 1/3", "1/4", "1 1/4", "1/4", "1/4", "1/2", "1/2", "3", "1/2"] [RecipeIngredientParts] ["lemon juice", "sugar", "cornstarch", "nutmeg", "salt", "lemon zest", "all-purpose flour", "sugar", "baking powder", "salt", "unsalted butter", "buttermilk", "heavy cream", "light brown sugar", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 483.3 [FatContent] 14.8 [SaturatedFatContent] 5.5 [CholesterolContent] 21.1 [SodiumContent] 224.6 [CarbohydrateContent] 84.5 [FiberContent] 6.2 [SugarContent] 55.3 [ProteinContent] 8.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["For Cobbler: In food processor, combine flour, sugar, baking powder, and salt. Pulse to combine. Add cold butter and pulse until mixture is crumbly.", "Drizzle most of buttermilk /cream over flour mixture, pulse to combine. If mixture seems dry, add a little more. Dough should be just moist. Gather the dough and spread out onto lightly floured parchment or waxed paper.", "Patting into a Disc a little less than 1/2-inch thick chill for 1/2 hour.", "For Fruit: Slice peaches into wedges, toss with lemon juice. In a small bowl, combine cornstarch, spices, pinch of salt and lemon zest. Toss with the peaches and pour unto lightly greased 8-inch baking dish.", "To assemble: On a lightly floured surface, using a fluted cutter or any shaped cutter, cut out biscuits.", "Gently re-roll scraps and arrange over fruit, slightly overlapping.", "Brush biscuits with cream.", "In a small bowl, combine almonds, brown sugar and cinnamon.", "Sprinkle over dough.", "Place in the oven and cook until fruit is bubbling, biscuits are golden, and a skewer poked into the center of the biscuit dough comes out clean.", "Serve warm with ice cream, heavy cream or creme anglaise." ]
[Name] Peach Sour Cream Pie [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-21T11:03:00Z [Description] Make and share this Peach Sour Cream Pie recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/28/04/piczgtbBM.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Low Protein", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "3/4", "1/2", "2", "1 -8", "2", "2 1/2"] [RecipeIngredientParts] ["sour cream", "orange, juice of", "brown sugar", "salt", "flour"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1966.4 [FatContent] 90.3 [SaturatedFatContent] 43.6 [CholesterolContent] 478.8 [SodiumContent] 2008.4 [CarbohydrateContent] 277.8 [FiberContent] 7.9 [SugarContent] 202.8 [ProteinContent] 22.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Blend sour cream, orange juice, brown sugar, salt and egg yolks. Sprinkle pie shell with 1 Tbsp flour. Pour in peaches and sprinkle with remaining flour. Pour sour cream mixture over peaches. Bake 425F for 15 minutes, then 350F for 30 minutes.
[Name] Battenburg Cake [AuthorId] 1545 [AuthorName] Nancy Van Ess [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 1999-08-11T04:51:00Z [Description] Make and share this Battenburg 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/28/06/piczWaJ6x.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/28/06/picxm3BQi.jpg"] [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "3", "1/4", "2", "1", "1/8", NA, NA, "1", "2", "3", "1", "1 1/2", "1/4", NA, NA, NA] [RecipeIngredientParts] ["butter", "sugar", "eggs", "vanilla", "flour", "baking powder", "salt", "milk", "confectioners' sugar", "egg", "lemon juice", "lemon juice", "water", "confectioners' sugar", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 619.9 [FatContent] 29.4 [SaturatedFatContent] 11.2 [CholesterolContent] 111.2 [SodiumContent] 276.1 [CarbohydrateContent] 84.4 [FiberContent] 3.4 [SugarContent] 57.2 [ProteinContent] 9.7 [RecipeServings] 12.0 [RecipeYield] 2 cakes [RecipeInstructions] Cream butter and 1 cup sugar together. Beat in 3 eggs, one at a time. Mix in vanilla. Stir in flour, baking powder and salt gently. Add milk if needed. Divide batter into 2 equal parts. Add food coloring to 1 part to make a deep pink color. Grease two 7-inch square pans. Spread batters into pans. Bake at 350°F until an inserted wooden pick comes out clean, about 25-30 minutes. Let stand in pans 5 minutes. Turn out on racks to cool. Trim edges from both cakes. Cut each cake lengthwise into 4 strips as wide as the cake is thick. Trim to make strips match. Heat jam slightly. Spread on sides to glue 2 pink and 2 white strips together checkerboard fashion. Spread all 4 sides of completed cake with jam. Repeat with remaining pink and white stripes. Makes 2 cakes. To make almond paste: Mix almonds, confectioners' sugar, egg, lemon juice and almond extract together. Knead until smooth, adding a bit of lemon juice or water if too dry to roll. Add only 1/2 teaspoon at a time. It will be stiff. Divide into 2 equal parts. Roll 1/2 of paste 1/8 inch thick on a surface lightly dusted with confectioners' sugar. Cut to fit length of cake and long enough to cover 4 sides leaving ends uncovered. Lay cake on one end of paste. Wrap completely to enclose all 4 sides of cake pinching paste to seal. Roll in granulated sugar. Place with seal underneath on serving plate, or store in plastic bag. repeat for second cake. Chill. Slice thinly to serve.
[Name] Peachy Cheesecake [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-09T04:09:00Z [Description] Make and share this Peachy Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "1/2", "1/4"] [RecipeIngredientParts] "sugar" [AggregatedRating] nan [ReviewCount] nan [Calories] 169.5 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 12.8 [CarbohydrateContent] 42.0 [FiberContent] 1.7 [SugarContent] 32.9 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 4-5 [RecipeInstructions] Combine sugar and Fruit-Fresh; add peaches and toss well to coat each slice. Cover and refrigerate. Thaw cheese cake according to package directions. Melt preserves over low heat; add almond extract. Cool. Drain peaches well and arrange on top of cake. Glaze with preserves. Refrigerate until serving time. Makes 4-5 servings.
[Name] Pecan Honey Butter [AuthorId] 1573 [AuthorName] benluc [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-08-21T10:57:00Z [Description] Make and share this Pecan Honey Butter 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/28/08/picgRRwGG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/28/08/picTOKy57.jpg"] [RecipeCategory] Fruit [Keywords] ["Nuts", "Low Protein", "Free Of...", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "1/2"] [RecipeIngredientParts] ["honey", "butter", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 113.1 [FatContent] 11.2 [SaturatedFatContent] 6.0 [CholesterolContent] 24.4 [SodiumContent] 65.5 [CarbohydrateContent] 3.9 [FiberContent] 0.3 [SugarContent] 3.6 [ProteinContent] 0.4 [RecipeServings] 20.0 [RecipeYield] 2 cups [RecipeInstructions] Slowly beat the honey into the butter or margarine until well blended. Stir in chopped pecans. Pack in gift containers and refrigerate. Bring to room temperature before serving on biscuits, rolls, or other bread.
[Name] Perfect Fish & Chips [AuthorId] 55166 [AuthorName] peppermintkitty [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-28T03:16:00Z [Description] Make and share this Perfect Fish & Chips recipe from Food.com. [Images] character(0) [RecipeCategory] Healthy [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1 1/2", NA, NA, "1", NA, "1/4", NA, "1 1/2", "1/2", "3/4", "1", "3/4", "1"] [RecipeIngredientParts] ["sole fillets", "lemon juice", "white pepper", "salt", "flour", "active dry yeast", "water", "flour", "beer", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 542.6 [FatContent] 9.7 [SaturatedFatContent] 1.9 [CholesterolContent] 153.4 [SodiumContent] 1044.3 [CarbohydrateContent] 52.2 [FiberContent] 2.5 [SugarContent] 0.3 [ProteinContent] 52.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Wash fillet in lemon and water. Season with salt and pepper. Chill while you prepare the batter. Sprinkle yeast over warm water. Let stand until dissolved. Place flour in a bowl with the salt and sugar. Make a well in the center. Add the dissolved yeast, oil and 2/3 of the beer. Stir with a wooden spoon just to combine. Stir in remaining beer. Let the batter stand, covered, in a warm place for 30-35 minuted, until it has thickened and become frothy. Dry fish with paper towels and cut each fillet diagonally into 2 pieces. Heat the oven to warm. Stir together remaining flour, pepper and salt in a plate. Heat the oil. Whip egg white until it forms soft peaks and fold into batter. Coat fish with seasoned flour, patting so they are evenly coated. Shake off excess flour. Using a 2 pronged fork, dip the fish into the batter. Lift it out and hold it over bowl 5 seconds to drip off excess batter. Carefully lower the piece of fish into the hot oil and deep fry, turning once, until golden crisp. Fry 1-2 pieces at a time, transferring to paper towels as you go.
[Name] Pickled Onions [AuthorId] 174711 [AuthorName] Queen Dragon Mom [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-08T01:39:00Z [Description] Make and share this Pickled Onions recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Canning"] [RecipeIngredientQuantities] ["4", "1", "2", "2", "1/4", "2", NA, NA, NA] [RecipeIngredientParts] ["salt", "white vinegar", "sugar", "mustard seeds", "bay leaf", "pimiento"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3249.2 [FatContent] 15.1 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 268.8 [CarbohydrateContent] 695.6 [FiberContent] 43.4 [SugarContent] 522.3 [ProteinContent] 35.1 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] ["Sprinkle the onions with the salt. Cover with cold water and let stand 6-8 hours or overnight. Rinse thoroughly with cold water, and drain well.", "Combine the vinegar, sugar, mustard seed, and horseradish in a pot and simmer for 10 minutes.", "Spoon the onions into hot, sterilized jars, adding a few peppercorns, a bay leaf, and some pimiento slices to each jar.", "Pour the boiling hot vinegar mixture over the onions, leaving 1/4-inch headspace, and seal.", "Or close the jars and process in a boiling-water bath for 10 minutes." ]
[Name] Pina Colada Cake [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 1999-08-07T09:19:00Z [Description] Make and share this Pina Colada 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/28/11/pic30aVEo.jpg" [RecipeCategory] Dessert [Keywords] ["Coconut", "Fruit", "Nuts", "< 60 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/3", "1 1/3", "1", "1", "1", "1 1/2"] [RecipeIngredientParts] ["eggs", "water", "cream of coconut", "coconut flakes"] [AggregatedRating] 5.0 [ReviewCount] 22.0 [Calories] 424.3 [FatContent] 18.5 [SaturatedFatContent] 9.5 [CholesterolContent] 33.7 [SodiumContent] 308.6 [CarbohydrateContent] 60.9 [FiberContent] 1.2 [SugarContent] 50.9 [ProteinContent] 5.1 [RecipeServings] 15.0 [RecipeYield] 1 cake [RecipeInstructions] Preheat oven to 350 degrees. Grease and flour a 9x13-inch pan. Prepare cake as directed on package, but use 2 eggs instead of the number the recipe calls for. Bake as directed. While cake is baking, combine cream of coconut and sweetened condensed milk. When the cake is done, remove from oven and, while it is still hot, punch holes in the top (the handle of a wooden spoon works well]. Pour the cream of coconut/condensed milk mixture over top and into all the holes. Let cake cool thoroughly (can be refrigerated to cool]. When ready to serve, cover cake with whipped topping and sprinkle coconut flakes on top. Serve thoroughly cooled.
[Name] Pineapple Cheese Pie [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-07T08:02:00Z [Description] Make and share this Pineapple Cheese Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Pineapple", "Cheese", "Tropical Fruits", "Fruit", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2/3", "2", "1", "2", "1/4", "1/4", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["fine graham cracker crumbs", "butter", "cream cheese", "eggs", "sugar", "flour", "vanilla", "salt", "pineapple tidbits", "gelatin"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1841.8 [FatContent] 118.4 [SaturatedFatContent] 68.4 [CholesterolContent] 733.5 [SodiumContent] 1325.4 [CarbohydrateContent] 157.9 [FiberContent] 6.9 [SugarContent] 107.3 [ProteinContent] 39.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Combine graham cracker crumbs and butter. Mix well and press evenly into bottom of 9-inch pie pan. Cream cream cheese. Add eggs and mix until smooth. Add orange juice, sugar, flour, vanilla, orange rind and salt. Mix until smooth. Pour into crumb crust. Bake at 3500 for 20 - 30 minutes or until filling is set. Chill. To prepare topping drain pineapple juice into a saucepan. Soften gelatin in juice and warm gently until it dissolves. Chill until mixture begins to thicken. Arrange pineapple tidbits over baked pie filling. Pour gelatin mixture over all. Chill 1 hour or until firm.
[Name] Pink Lady Punch [AuthorId] 1548 [AuthorName] Peggy Benisch [CookTime] PT4H [PrepTime] PT20M [TotalTime] PT4H20M [DatePublished] 1999-08-23T20:57:00Z [Description] Make and share this Pink Lady Punch recipe from Food.com. [Images] character(0) [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "3", "2", "3", "2", "1", "2"] [RecipeIngredientParts] ["water", "lemon juice", "water", "maraschino cherries and juice", "ginger ale"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 894.5 [FatContent] 1.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 190.2 [CarbohydrateContent] 223.4 [FiberContent] 2.6 [SugarContent] 214.4 [ProteinContent] 6.1 [RecipeServings] nan [RecipeYield] 3 gallons [RecipeInstructions] Make up Koolaid according to package directions and heat to simmer.. This removes the koolaidy taste when punch is all made up.. All fruit juices and koolaid are to be mixed together 4 hours before serving. Add Ginger Ale just before serving.
[Name] Pizza Fondue [AuthorId] 135566 [AuthorName] LainieBug [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 1999-08-23T12:31:00Z [Description] Make and share this Pizza Fondue 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/28/14/cAh68OSAKnhFsvq8VF9w_0S9A3085.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/28/14/dVBfKeGgSaGcCo1Ljhrp_0S9A3103.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/28/14/Pxat9ZHvQS288wyRRD9r_0S9A3088.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/28/14/gesGwBmKSAO4bJIByHcH_0S9A3095.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/28/14/picadNuCq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/28/14/pic9ZGATm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/28/14/picJPp2oV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/28/14/picKPH9C3.jpg"] [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/2", "2", "2", "1 1/2", "1 1/2", "1/2", "10", "1"] [RecipeIngredientParts] ["onion", "ground beef", "cornstarch", "fennel seeds", "oregano", "garlic powder", "cheddar cheese", "mozzarella cheese"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 522.5 [FatContent] 38.4 [SaturatedFatContent] 22.0 [CholesterolContent] 135.2 [SodiumContent] 656.3 [CarbohydrateContent] 8.5 [FiberContent] 0.9 [SugarContent] 1.8 [ProteinContent] 34.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown the chopped onion and beef together; drain grease off. Add remaining ingredients and cook until cheese is melted. Place in fondue pot and serve with toasted cubes of French bread.
[Name] BBQ Portabella [AuthorId] 1778 [AuthorName] vval4621 [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 1999-08-30T14:12:00Z [Description] Make and share this BBQ Portabella 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/28/15/picmMuJHV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/28/15/pickEzFdh.jpg"] [RecipeCategory] Vegetable [Keywords] ["Very Low Carbs", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "1/4", "1/4", "1/4", "1/4", NA, NA, "2"] [RecipeIngredientParts] ["portabella mushroom cap", "olive oil", "green pepper", "fresh onion ring", "provolone cheese", "mozzarella cheese"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 494.3 [FatContent] 42.4 [SaturatedFatContent] 13.4 [CholesterolContent] 38.6 [SodiumContent] 499.5 [CarbohydrateContent] 14.1 [FiberContent] 3.3 [SugarContent] 4.3 [ProteinContent] 17.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Clean off the portabella cap, and cut stem close to cap, chop stem. Gently heat the olive oil in a saute pan, then add the peppers, onion, and stem ( I've added cubed tofu at this stage too] Saute all together until just tender Set the peppers, etc. aside for a moment and use a pastry brush dipped in the flavored olive oil in the bottom of the pan to oil the portabella cap ( both sides] Then, with the top side of the cap down, put all the peppers, etc. on the underside (up], transfer to the grill and cook for about 3-4 minutes. Put the cheese onto of the peppers, and grill until melted. Really good, I even like this, and I'm a confirmed carnivore! Vickie.
[Name] Pizza Pockets [AuthorId] 59780 [AuthorName] Pamela [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 1999-08-22T04:26:00Z [Description] Make and share this Pizza Pockets 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/28/16/NhfdD5brSXOKoap3Xtch_Pizza-Pockets-4.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/28/16/puUHgb21R6fSh5RwIGgo_IMG_20190114_174433.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/28/16/RWTzQRgASCamnsimKtC7_Pizza-Pockets-2.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/28/16/BAsfNaDsTyG2ycyKJ2na_Pizza-Pockets-6.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/28/16/yatDnE12SViD1Psyp3IJ-20131201_131045.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/28/16/picvXK3r0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/28/16/picC7dbdt.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2 1/2", "2 1/4", "1", "1", "2", "1/2", "1", "1/2", "2", "1/3", "1", "1/2", "1/2", "1 1/2", "3"] [RecipeIngredientParts] ["flour", "salt", "water", "ham", "onion", "green pepper", "tomatoes", "tomato paste", "basil", "salt", "thyme", "cheese", "water"] [AggregatedRating] 5.0 [ReviewCount] 24.0 [Calories] 421.1 [FatContent] 17.7 [SaturatedFatContent] 6.9 [CholesterolContent] 29.1 [SodiumContent] 1148.2 [CarbohydrateContent] 50.6 [FiberContent] 3.6 [SugarContent] 4.4 [ProteinContent] 15.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix 1 1/4 cups flour, yeast and salt in bowl. Stir in warm water. Beat on low speed for 1/2 minute. Scrape bowl constantly. Beat 3 minutes on high speed. Stir in remaining flour with a spoon. Turn dough out on floured surface. Knead 6 to 8 minutes. Cover dough; let rest for 10 minutes. Divide into 6 parts. (Dough is also excellent pizza dough.] Filling instructions: Brown and drain sausage, green pepper and onion. Add chopped tomatoes and tomato paste, spices and water. Cook 5 minutes. Roll each portion of pizza pocket dough into rounds. Spoon 1/6 of filling and 1/6 of cheese onto each pizza pocket round. Fold dough in half and close with fork tines. Brush with beaten egg. Bake at 375 degrees for 30 to 35 minutes.
[Name] Pork with Orange and Apricots [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-31T21:14:00Z [Description] Make and share this Pork with Orange and Apricots recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Broil/Grill", "< 15 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["15", "2", "1/2", NA, "1", "1/2", "3/4", "1", "1/2", NA] [RecipeIngredientParts] ["butter", "orange", "onion", "green pepper", "cornflour", "watercress"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1019.6 [FatContent] 48.7 [SaturatedFatContent] 19.7 [CholesterolContent] 306.7 [SodiumContent] 336.6 [CarbohydrateContent] 59.6 [FiberContent] 8.7 [SugarContent] 45.3 [ProteinContent] 86.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Melt the butter in a frying pan. add the chops and fry on both sides until evenly browned. Transfer to a shallow ovenproof dish, using a slotted spoon. Sprinkle with orange rind. Add onion and pepper to the fat remaining in the pan and fry until soft. Stir in the stock. Blend the cornflour with the orange juice and add to the pan. Heat, stirring, until the sauce thickens. Add the sugar and salt and pepper to taste. Arrange the apricots on top of the pork and pour the sauce over. Cover with foil and cook at 180 C for 1-1 1/4 hours. Serve hot garnished with watercress sprigs.
[Name] Pork With Orange Sauce [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 1999-08-07T08:02:00Z [Description] Make and share this Pork With Orange Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Citrus", "Fruit", "Meat", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["6", "2", "1 1/2", "1", "1", "1", "1", "3/4", "2", "1"] [RecipeIngredientParts] ["Worcestershire sauce", "seasoned flour", "garlic clove", "butter", "orange", "parsley", "dry mustard"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 75.9 [FatContent] 4.5 [SaturatedFatContent] 1.6 [CholesterolContent] 5.1 [SodiumContent] 70.3 [CarbohydrateContent] 8.8 [FiberContent] 0.8 [SugarContent] 5.3 [ProteinContent] 0.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Dust steaks with seasoned flour. Saute in oil and butter approximately 8 minutes. Remove from pan and keep warm. Drain excess fat from pan. Add juice, mustard, sauce and garlic and simmer for 3 minutes. Add slices of orange and reheat with pork, coating well with sauce. Serve sprinkled with parsley.
[Name] Potato Candy [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 1999-09-18T22:56:00Z [Description] Make and share this Potato Candy recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Potato", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/2"] [RecipeIngredientParts] ["potato", "powdered sugar", "vanilla extract", "peanut butter"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 2656.9 [FatContent] 65.6 [SaturatedFatContent] 13.4 [CholesterolContent] 0.0 [SodiumContent] 606.9 [CarbohydrateContent] 506.8 [FiberContent] 11.5 [SugarContent] 457.5 [ProteinContent] 35.8 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Peel hot potato and smash it up real good with a fork, about 1/2 cup mashed. Add 1/4 teaspoon vanilla. Add enough powdered sugar to create a stiff dough. You may need more sugar. Roll out on powdered sugar, spread with peanut butter. Roll up from one end, pinwheel fashion, slice into 1/4 inch slices.
[Name] Potato Cauliflower Soup [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 1999-08-17T05:59:00Z [Description] Make and share this Potato Cauliflower 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/28/20/picEmb9QK.jpg" [RecipeCategory] Potato [Keywords] ["Cauliflower", "Vegetable", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "2", "2", "1", "1", "6", "4", "4", "1", "1/4", "1", "1", "4", "1/2"] [RecipeIngredientParts] ["onions", "dried dill weed", "dried thyme", "cauliflower", "water", "potatoes", "bay leaves", "salt", "black pepper", "tamari soy sauce", "heavy cream", "white flour", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 257.6 [FatContent] 16.5 [SaturatedFatContent] 7.6 [CholesterolContent] 40.8 [SodiumContent] 458.6 [CarbohydrateContent] 24.9 [FiberContent] 4.2 [SugarContent] 3.8 [ProteinContent] 4.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a 4-quart soup pot, heat the oil and saute the onions, dill weed, and thyme until tender and beginning to brown. Add cauliflower and cook a few minutes more. Add stock or water and potatoes. Cover and cook on medium heat until tender (approximately 30 minutes.] Remove from heat, and in a blender puree approximately half the soup (or 6 cups], 2 cups at a time. Return puree to soup pot. Simmer on lowest heat, and add bay leaves, salt, pepper, and tamari. Cook approximately 20 minutes more uncovered, stirring occasionally. Mix cream with flour and stir to smooth out lumps. Turn off heat and add to soup along with parsley. Check seasoning. Thin with water or milk if the soup has gotten too thick after sitting. Reheat if necessary and serve.
[Name] Potato Salad with Cooked Dressing [AuthorId] 1691 [AuthorName] I Dunno [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-03T14:26:00Z [Description] Make and share this Potato Salad with Cooked 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/28/21/XW2R64uOS8eDqdmTHFWz_1491324261513-1527373442.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/2821/CQ63h3OcRlmHbMsYKrbY_14913245808431366693471.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2 -3", "1", "1", "1/2", "2", "1/2", "1", "1/4", "6", "2"] [RecipeIngredientParts] ["potatoes", "onion", "celery seed", "mayonnaise", "eggs", "water", "flour", "sugar", "vinegar", "butter"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 1925.4 [FatContent] 71.3 [SaturatedFatContent] 41.2 [CholesterolContent] 565.7 [SodiumContent] 472.6 [CarbohydrateContent] 284.7 [FiberContent] 29.4 [SugarContent] 66.2 [ProteinContent] 42.5 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Mix together and let come to a boil. Cook until thick. Add 1/2 cup cream or you can use 1/2 cup mayonnaise. Pour dressing over potato mixture.
[Name] Potato-Crusted Meatloaf [AuthorId] 1552 [AuthorName] Ron Joyce Ripple S [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 1999-09-12T06:26:00Z [Description] I have had this recipe for a long time and do not know where I got it other than it was from a magazine. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/28/22/picstPPHm.jpg" [RecipeCategory] Potato [Keywords] ["Vegetable", "Meat", "Asian", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "3", "1", "1", "1/4", "1/2", "1", "1 1/2", "1/2", "1", "1/4", "2"] [RecipeIngredientParts] ["yellow onion", "green bell pepper", "red bell pepper", "garlic cloves", "ground beef", "egg substitute", "egg", "bottled chili sauce", "fat free cheese", "black pepper", "russet baking potatoes", "chives"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 665.2 [FatContent] 27.3 [SaturatedFatContent] 10.4 [CholesterolContent] 170.6 [SodiumContent] 1479.2 [CarbohydrateContent] 50.2 [FiberContent] 6.3 [SugarContent] 7.5 [ProteinContent] 53.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat the broiler. Place the onion, bell peppers and garlic cloves on a baking sheet. Broil 3 inches from heat for 7 minutes or until blackened, turning frequently. Transfer to a paper bag, close tightly and let stand 15 minutes or until soft. Scrape off outside skins. Chop the onion and garlic; seed and chop the peppers. (You will have about 2 cups of vegetables]. Preheat oven to 350 and spray a 13x9x3\" baking dish with nonstick cooking spray. In a large bowl, mix the beef, veal, vegetables, egg, chili sauce, bread crumbs, 1/2 cup of the cheese and the black pepper. Mix with your hand until well combined. Transfer to the baking dish and pat into a 12x7\" loaf, mounding it slightly in the center. In a small bowl, with an electric mixer set on med.-high, whip the hot potatoes with the remaining 1 cup of cheese, the chives and the butter until fluffy. Pipe or spoon on top and sides of the loaf. Bake for 1 hour or until a meat thermometer inserted into the center of the meat loaf registers 145. Let stand for 10 minutes before serving.
[Name] Potato-Stuffed Green Bell Peppers [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT25M [PrepTime] PT40M [TotalTime] PT1H5M [DatePublished] 1999-08-10T18:23:00Z [Description] Make and share this Potato-Stuffed Green Bell Peppers recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Peppers", "Vegetable", "Lactose Free", "Vegan", "Egg Free", "Kosher", "Free Of...", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1/2", "1/2", NA, "1", "2", "2"] [RecipeIngredientParts] ["green bell peppers", "onion", "dried chives", "potatoes", "tomato sauce"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 143.2 [FatContent] 0.7 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 652.3 [CarbohydrateContent] 32.9 [FiberContent] 6.9 [SugarContent] 11.4 [ProteinContent] 4.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350 degrees.", "Slice away pepper tops below stems.", "Remove seeds and interior spines.", "Gently parboil peppers about 5 minutes.", "Drain upside down.", "Set peppers aside. Saute onions and red pepper until soft. Add seasonings and mix well into mashed potatoes.", "Carefully stuff peppers, set them in a deep- sided baking dish.", "Pour tomato sauce around base of peppers.", "Bake at 350 degrees for about 20 minutes covered.", "Uncover, and bake 5 minutes longer.", "Serve warm." ]
[Name] Pound Cake Supreme [AuthorId] 1692 [AuthorName] MP562 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-16T20:59:00Z [Description] Make and share this Pound Cake Supreme recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1"] [RecipeIngredientParts] ["cherry pie filling", "Cool Whip"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1851.2 [FatContent] 54.1 [SaturatedFatContent] 14.1 [CholesterolContent] 174.0 [SodiumContent] 1307.1 [CarbohydrateContent] 324.1 [FiberContent] 6.6 [SugarContent] 0.0 [ProteinContent] 17.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Split cake into 3 layers. Put 1/2 can of blueberry pie filling on first layer and put cherry pie filling on second layer. Cover entire dessert with thawed cool whip. You may make a small indentation in the cool whip on top and add a few cherries. Service with the leftover pie fillings.
[Name] Praline Pudding Cake [AuthorId] 1693 [AuthorName] LdySara108 [CookTime] PT35M [PrepTime] PT0S [TotalTime] PT35M [DatePublished] 1999-09-06T18:35:00Z [Description] Make and share this Praline Pudding Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "1 1/4", "1", "3/4", "1/3", "1", "1/4", "1/2", "2", "1 1/2", "1 3/4", NA, NA] [RecipeIngredientParts] ["brown sugar", "all-purpose flour", "all-purpose flour", "granulated sugar", "pecans", "baking powder", "salt", "low-fat milk", "butter", "margarine", "vanilla", "boiling water", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 259.4 [FatContent] 5.8 [SaturatedFatContent] 2.0 [CholesterolContent] 7.5 [SodiumContent] 221.2 [CarbohydrateContent] 50.2 [FiberContent] 0.9 [SugarContent] 35.4 [ProteinContent] 2.8 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Combine brown sugar and 1 tablespoon flour in a bowl, mix and set aside. Combine 1 1/4 cups flour with the granulated sugar, pecans, baking powder and salt in a bowl, make well in the center. Combine milk, margarine, and vanilla and add to flour mixture, stir until moist. Spread batter into an 8 inch square baking pan, sprinkle top with brown sugar mixture. Pour boiling water over batter, do not stir. Bake at 350 for 35 minutes or until pudding is bubbly and cake springs back when lightly touched in center. Serve warm with whipped cream topping. Garnish with pecans if desired. I made this cake this past weekend, it is not too heavy as I got it from Cooking Light Magazine.
[Name] Prawns (Shrimp) on the Barbie Aussie Style [AuthorId] 1694 [AuthorName] MaxinePeter [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-05T19:49:00Z [Description] Make and share this Prawns (Shrimp) on the Barbie Aussie 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/28/26/picPapF9B.jpg" [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "750", "2", "1", "1", "1"] [RecipeIngredientParts] ["garlic", "fresh ginger", "fresh coriander"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 233.2 [FatContent] 9.6 [SaturatedFatContent] 1.4 [CholesterolContent] 242.5 [SodiumContent] 243.3 [CarbohydrateContent] 2.2 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 32.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] These are prepared using a kettle bbq, with a direct fire, the lid off, and using the wok. Heat the wok and add the oil. Fry the prawns with the garlic, ginger and chilli, tossing them well until the prawns turn pink and are cooked through. Add the coriander and serve the prawns as an entree.
[Name] Prize Winning Zucchini Relish [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-14T04:41:00Z [Description] Make and share this Prize Winning Zucchini Relish recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["10", "4", "1", "1", "3", "3 1/2", "3", "1", "4", "1", "1/2"] [RecipeIngredientParts] ["zucchini", "onions", "green chilies", "canning salt", "sugar", "vinegar", "turmeric", "celery seeds", "pepper", "nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 693.6 [FatContent] 1.7 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 4221.2 [CarbohydrateContent] 165.8 [FiberContent] 6.3 [SugarContent] 154.1 [ProteinContent] 5.7 [RecipeServings] nan [RecipeYield] 5 pints. [RecipeInstructions] In a large container, combine zucchini, onion, pepper, chilies and salt; stir well. Chill overnight. Rinse thoroughly; drain. In a large kettle, combine remaining ingredients; bring to a boil. Add zucchini mixture; simmer for 10 minutes. Ladle hot into hot jars, leaving 1/4-inch headspace. Adjust lids. Process for 10 minutes in a boiling-water bath. Serving suggestion: Mix into tuna or macaroni salad. (Country Woman July/Aug 1995]
[Name] Queen's Speech Peach Trifle [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-14T19:37:00Z [Description] Make and share this Queen's Speech Peach Trifle recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "2", "1/3", "1", "4 1/2", "1", NA] [RecipeIngredientParts] ["low-fat vanilla yogurt", "non-fat vanilla yogurt", "vanilla pudding mix", "skim milk", "dry sherry", "mint sprig"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1302.8 [FatContent] 4.9 [SaturatedFatContent] 2.9 [CholesterolContent] 22.1 [SodiumContent] 1553.1 [CarbohydrateContent] 268.4 [FiberContent] 2.0 [SugarContent] 198.0 [ProteinContent] 32.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Pour the yogurt into a coffee filter set in a colander over a bowl and let drain for 5 to 10 minutes. In a large bowl, whisk together the pudding mix and milk until well blended. Add the drained yogurt and stir to combine. Set aside. In a small bowl, mix the jam and sherry. Set aside. In a large deep glass bowl, arrange half of the cake cubes. Spread half of the pudding mixture over them. Spoon half the jam mixture over the pudding, and top with half the peaches. Repeat layers in the same order with remaining ingredients. Granish with the reserved peach slices and mint. For a change, this trifle is also delicious when made with a 15 ounce (425g] package of frozen unsweetened raspberries, sweetened with 1 tbsp granulated sugar, instead of the peaches.
[Name] Quick and Cheap Pasta [AuthorId] 1696 [AuthorName] Hugo Soares [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-15T07:36:00Z [Description] Make and share this Quick and Cheap Pasta recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", NA, NA, "1/2", "4 -5", "1/2", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["butter", "spaghetti", "desired pasta", "olive oil", "onion", "tomato paste", "water", "salt", "pepper", "nutmeg", "mustard", "lemon juice"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 176.5 [FatContent] 11.9 [SaturatedFatContent] 7.4 [CholesterolContent] 30.5 [SodiumContent] 614.5 [CarbohydrateContent] 17.3 [FiberContent] 3.6 [SugarContent] 10.2 [ProteinContent] 3.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Have some boiling water, with salt and one of those chicken stock cubes in it and a tablespoon of butter.", "When it starts to boil, add the Spaghetti or any other type of pasta.", "After about 10-15 minutes, the pasta should be cooked (try it and see if its not hard] Remove the water, stir a little bit with a fork (don't squish it!] and let it dry for about one minute. You can eat the pasta like this it's good, but you'll be fed up with it in no time, so, the solution I found is to add some nice sauce: Start making the sauce about 5 minutes after the pasta's been boiling Have some oil or olive oil on a frying pan or a small pan.", "Add half an onion cut into little pieces.", "When the onion starts to get transparent and soft add a little bit of concentrated tomato, just about 4-5 table spoons.", "Stir (have the fire set to LOW] Add half a cup of water and stir again.", "Add salt, pepper, nutmeg, mustard, lemon juice, and any sort of seasoning you like, and let it cook for a couple of minutes.", "And there, you have your basic sauce recipe, if you're vegan, just pour it over the pasta, it's very tasty.", "If you're not vegan you'll soon get fed up with this to, to solve that problem, simply add whatever you want to the sauce, it's excellent with canned tuna, mushrooms, fish leftovers, meat, ham, really ANYTHING you like! And the great thing is that the sauce has a completely different taste depending on what you add to it. I hope this helps :]" ]
[Name] Quick Applesauce Crisp [AuthorId] 1545 [AuthorName] Nancy Van Ess [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 1999-08-24T04:40:00Z [Description] Make and share this Quick Applesauce Crisp recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/2", "1/4", "1/2", "1", "1/3", "3", "1/4"] [RecipeIngredientParts] ["applesauce", "brown sugar", "raisins", "cinnamon", "Bisquick baking mix", "sugar", "firm margarine"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 548.1 [FatContent] 17.8 [SaturatedFatContent] 3.5 [CholesterolContent] 0.6 [SodiumContent] 587.3 [CarbohydrateContent] 97.5 [FiberContent] 3.4 [SugarContent] 52.4 [ProteinContent] 4.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees. Mix applesauce, brown sugar, raisins, and cinnamon in ungreased round pan, 9x1 1/2\". Heat in oven for 15 minutes. Mix baking mix, sugar, and margarine until crumbly; stir in nuts. Sprinkle evenly over applesauce mixture. Bake until golden brown, about 25 minutes.
[Name] Quick Keema Beef Curry [AuthorId] 1697 [AuthorName] Alan1 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 1999-09-20T20:06:00Z [Description] Make and share this Quick Keema Beef Curry recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["4", "1", "1", "1", "2", "1 1/2", "1", "1/2", "6", "2", "2", "1/2"] [RecipeIngredientParts] ["onion", "garlic clove", "salt", "ginger", "beef", "garam masala", "hot chili powder", "tomatoes", "tomato puree", "unsweetened plain yogurt"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1370.7 [FatContent] 137.3 [SaturatedFatContent] 53.6 [CholesterolContent] 178.5 [SodiumContent] 679.7 [CarbohydrateContent] 16.0 [FiberContent] 3.3 [SugarContent] 10.4 [ProteinContent] 19.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat 2 tablespoons of oil in pan and fry mince to remove most of the fat, drain when complete and put to one side ready for the next stage. Heat remaining oil in a large pan. Add onions, garlic, ginger and salt and fry until golden. Add meat, tomatoes, garam masala, chilli powder, tomato puree, one carton of yogurt and some of the stock to make a dry mixture then simmer for about 1/2 hour or until meat is tender check regularly if mixture is getting to dry add more stock, try to aim for a moist curry not sloppy. When you are ready to serve mix in the rest of the yogurt and serve with rice and a sweet chutney. You may like some garlic bread or papadams with it also. A Favorite with some of my friends Alan.
[Name] Rainbow Ice Creams [AuthorId] 1646 [AuthorName] WildlifeDi [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-22T04:54:00Z [Description] I have a recipe to make sherbets which we love. It is light and flavorful as well as pretty and inviting! Give it a try Rainbow Ice Creams [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Free Of...", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1", "2", "2", "1"] [RecipeIngredientParts] ["fruit flavored gelatin", "boiling water", "half and half milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4691.3 [FatContent] 325.4 [SaturatedFatContent] 202.2 [CholesterolContent] 1153.3 [SodiumContent] 1304.6 [CarbohydrateContent] 353.7 [FiberContent] 0.0 [SugarContent] 231.9 [ProteinContent] 112.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, dissolve the gelatin in boiling water. Stir in remaining ingredients. Freeze in ice trays or according to your ice cream freezers instructions. FLAVOR SUGGESTIONS Lime add 2 tablespoons of fresh lime juice or concentrate Lemon add 1 tablespoons grated lemon rind, fresh only Orange add 1 tablespoon orange rind, fresh only
[Name] Raisin Pie [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-14T19:25:00Z [Description] Make and share this Raisin Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2 1/2", "1 1/2", "1/4", "3", "2", "1/3", "1", NA] [RecipeIngredientParts] ["seedless sultana raisins", "water", "brown sugar", "cornstarch", "vinegar", "orange", "evaporated milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 239.2 [FatContent] 2.6 [SaturatedFatContent] 1.5 [CholesterolContent] 9.1 [SodiumContent] 42.8 [CarbohydrateContent] 54.5 [FiberContent] 2.0 [SugarContent] 38.1 [ProteinContent] 3.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Wash raisins, add the water and simmer for 10 minutes. Add the brown sugar. Moisten the cornstarch with vinegar and orange juice (and a little water if using a chopped orange]. Stir into the raisin mixture and cook until thick. Add the milk. Roll out half the pastry to line an 8-inch pie plate. Fill with the raisin mixture. Cover with the other half of the pastry. Make three or four slits in the top crust. Bake at 400 F for 35 to 45 minutes.
[Name] Raisin Sour Cream Pie [AuthorId] 1752 [AuthorName] Bob Ross [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-11T04:46:00Z [Description] Make and share this Raisin Sour Cream Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1", "1", "1/4", "1/4", "1/2", "1", "1"] [RecipeIngredientParts] ["eggs", "sugar", "sour cream", "nutmeg", "clove", "cinnamon", "raisins"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 2837.9 [FatContent] 123.9 [SaturatedFatContent] 49.8 [CholesterolContent] 735.7 [SodiumContent] 1284.7 [CarbohydrateContent] 409.4 [FiberContent] 12.9 [SugarContent] 287.7 [ProteinContent] 41.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Beat yolks till light; add sugar, spices and sour cream. Dust raisins lightly with flour and add to egg mixture.Pour into pie shell and bake until set (approx. 45 minutes]. Make a meringue using the 3 egg whites and add a dash of cinnamon to it. Cover pie and brown. Enjoy....
[Name] Ranch Dressing Mix Plus [AuthorId] 1545 [AuthorName] Nancy Van Ess [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-09-03T12:56:00Z [Description] Make and share this Ranch Dressing Mix Plus recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2", "1/2", "1/4", "1/4", "2", "2", "2", "1/4", "2", "1", "1"] [RecipeIngredientParts] ["dried parsley flakes", "garlic powder", "onion powder", "dill weed", "mayonnaise", "buttermilk", "chili sauce", "cucumber", "celery seed"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 795.0 [FatContent] 42.2 [SaturatedFatContent] 6.8 [CholesterolContent] 35.5 [SodiumContent] 1416.3 [CarbohydrateContent] 96.0 [FiberContent] 9.9 [SugarContent] 24.0 [ProteinContent] 16.3 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] ["In a large mixing bowl, combine first 8 ingredients; mix well.", "Store in airtight container in a cool dry place. YIELD: 3 cups mix (enough to make 24 batches of ranch salad dressing]. For Ranch Salad Dressing: In a bowl, whisk together 2 tablespoons of mix with mayonnaise and buttermilk.", "Refrigerate until serving.", "For Thousand Island Dressing: Add chili sauce and pickle relish to 1 cup prepared ranch dressing.", "For Cucumber Dressing: Add cucumber and celery seed to 1 cup of prepared ranch salad dressing." ]
[Name] Beef and Bean Burritos II [AuthorId] 1777 [AuthorName] Brewer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-21T11:10:00Z [Description] Make and share this Beef and Bean Burritos II recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Meat", "Mexican", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1 -2", "1/4", "1"] [RecipeIngredientParts] ["salsa", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1751.5 [FatContent] 63.5 [SaturatedFatContent] 27.9 [CholesterolContent] 633.6 [SodiumContent] 2864.4 [CarbohydrateContent] 71.6 [FiberContent] 22.9 [SugarContent] 2.5 [ProteinContent] 227.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Place chuck roast in crockpot and add burrito mix and water. Turn the roast a few times and swish it around to blend in the mix. Add the salsa, cover and cook on low 12 to 14 hours or until the meat is falling apart. Wrap flour tortillas in foil and warm in a 325% oven for 10 to 15 minutes. While tortillas are warming heat up beans. On the middle of the tortillas from place some of the meat, some beans and some grated cheddar cheese if desired. You want to leave about 1/2 inch at the top and the bottom and have the mixture go out to the sides about a couple of inches. Fold over the top and the bottom and then fold one said then the other. I add grated cheddar cheese to the beans during the last couple of minutes of heating them up as well as adding beans to my burritos. Oh and I like mine hotter then the rest of the family so I add extra salsa to mine before rolling up. Simple bean and cheese burritos can be made using can beans and grated cheese.. Heat beans, heat tortillas and put together as above.
[Name] Red Candied Apples [AuthorId] 1551 [AuthorName] Sean Coate [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-15T06:25:00Z [Description] Make and share this Red Candied Apples recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Apple", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["8 -10", "2", "3/4", "1/2", "1/2", "3 -5"] [RecipeIngredientParts] ["crisp red apples", "sugar", "water", "light corn syrup"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 348.4 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 16.2 [CarbohydrateContent] 91.5 [FiberContent] 4.4 [SugarContent] 74.5 [ProteinContent] 0.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Butter cookie sheet generously.", "Wash and dry waxed apples thoroughly.", "Insert wooden skewer in stem end of each apple. Mix sugar, water, corn syrup and food color in 2-quart heavy saucepan.", "Heat to boiling over high heat; reduce heat. Boil gently, without stirring, to 290 on candy thermometer or until small amount of mixture dropped into very cold water separates into threads that are hard but not brittle. Stir in clove oil.", "Dip apples quickly into syrup, twirling until completely coated.", "Stand on cookie sheet; cool.", "MICROWAVE DIRECTIONS: Mix sugar, water, corn syrup and food color in 1 1/2-quart glass casserole. Microwave uncovered on high 19 to 23 minutes, stirring once after 5 minutes, to 290 on microwave candy thermometer or until small amount of mixture dropped into very cold water separates into threads that are hard but not brittle. Stir in clove oil.", "Dip apples quickly into syrup.", "Continue as directed.", "NOTES : Pour any remaining syrup onto buttered cookie sheet. Cool; break into small pieces for a treat." ]
[Name] Refrigerator Potato Rolls [AuthorId] 1559 [AuthorName] Will Parkinson [CookTime] PT25M [PrepTime] PT1H10M [TotalTime] PT1H35M [DatePublished] 1999-09-13T15:47:00Z [Description] Make and share this Refrigerator Potato Rolls recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Healthy", "For Large Groups", "Oven", "Refrigerator", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "4 1/2 - 4 3/4", "1/4", "1", "1/2", "1/2", "1", "2"] [RecipeIngredientParts] ["potatoes", "flour", "dry yeast", "milk", "shortening", "sugar", "salt", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 132.2 [FatContent] 4.0 [SaturatedFatContent] 1.1 [CholesterolContent] 14.3 [SodiumContent] 82.6 [CarbohydrateContent] 21.0 [FiberContent] 1.0 [SugarContent] 3.4 [ProteinContent] 3.0 [RecipeServings] 32.0 [RecipeYield] 32 rolls [RecipeInstructions] In large mixing bowl thoroughly mix 2 cups flour and yeast. In pan heat milk, shortening, sugar and salt until warm (115 - 120 degrees]. Stir in potatoes. Add to dry mixture in bowl. Add eggs. Beat at low speed for 1/2 minute. Beat 3 minutes at high speed. By hand stir in enough remaining flour to make a soft dough. Place dough in greased bowl; turn once to grease surface. Cover and refrigerate several hours or up to 1 week. To use dough, grease 13 x 9-inch pan. Makes 32 rolls. Cover and let rise about 45-60 minutes. Bake at 375 for 25 - 30 minutes.
[Name] Rhubarb Glazed Pork Roast [AuthorId] 1530 [AuthorName] Carole Reu [CookTime] PT1H30M [PrepTime] PT0S [TotalTime] PT1H30M [DatePublished] 1999-08-27T04:51:00Z [Description] Make and share this Rhubarb Glazed Pork Roast recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Weeknight", "Roast", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/2", "4", "0.5", "2", "2", "1/3", "2", "1"] [RecipeIngredientParts] ["boneless pork top loin", "rhubarb", "cornstarch", "water", "honey", "dijon-style mustard", "wine vinegar"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 152.9 [FatContent] 4.1 [SaturatedFatContent] 1.4 [CholesterolContent] 38.7 [SodiumContent] 31.0 [CarbohydrateContent] 16.2 [FiberContent] 1.1 [SugarContent] 12.3 [ProteinContent] 13.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place roast on a rack in a shallow roasting pan. Roast in 325 oven for 1 1/4 hours to 1 3/4 hours or until fork tender. For glaze: In a 2 quart sauce pan combine rhubarb and cranberry juice. Bring to boiling; reduce heat. Cover and simmer 15 minutes or till rhubarb is very tender. Strain mixture into a 2 cup liquid measure pressing out liquid with the back of a spoon. Add enough water to equal 1 1/4 cup. Discard pulp. In the same saucepan stir together cornstarch and 2 Tbsp water. Stir in rhubarb liquid. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in honey, mustard and vinegar. Heat through. Brush some of the glaze onto the meat for the last 30 minutes of roasting. Cover meat with foil; let stand 15 minutes before carving. Heat remaining glaze; serve with meat.
[Name] Rice with Lemongrass and Green Onion [AuthorId] 1554 [AuthorName] Jacques Lorrain [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-04T20:58:00Z [Description] Make and share this Rice with Lemongrass and Green Onion recipe from Food.com. [Images] character(0) [RecipeCategory] White Rice [Keywords] ["Long Grain Rice", "Rice", "Vegan", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "2/3", "1/4", "1", "1 3/4", "2", "1/2", "1"] [RecipeIngredientParts] ["onion", "turmeric", "long grain white rice", "water", "lemongrass", "salt", "green onion"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 242.1 [FatContent] 7.2 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 298.2 [CarbohydrateContent] 40.0 [FiberContent] 1.2 [SugarContent] 1.3 [ProteinContent] 3.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat 1 1/2 Tbsp oil in heavy medium saucepan over medium heat. Add 2/3 cup onion and turmeric and saute 5 minutes. Mix in rice. Add water lemon grass and 1/2 tsp salt and bring to simmer. Cover, reduce heat to medium low and simmer until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat; let stand covered 10 minutes. Discard lemon grass. Heat remaining 1/2 Tbsp oil in heavy large skillet over medium heat. Add green onion and saute 1 minute. Add rice and stir until heated through. Season to taste with salt.
[Name] Rich Raspberry Trifle [AuthorId] 1775 [AuthorName] kitka9 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-11T05:07:00Z [Description] Make and share this Rich Raspberry Trifle recipe from Food.com. [Images] character(0) [RecipeCategory] Raspberries [Keywords] ["Berries", "Fruit", "European", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "14", "1", "2", "1", "1", "3", "2", "2", "1", "1/2"] [RecipeIngredientParts] ["medium sherry", "raspberries", "sugar", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1784.6 [FatContent] 121.3 [SaturatedFatContent] 70.5 [CholesterolContent] 961.3 [SodiumContent] 375.5 [CarbohydrateContent] 152.1 [FiberContent] 30.4 [SugarContent] 75.0 [ProteinContent] 33.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Line the trifle bowl with jam. Place the sponge in the bowl and soak with sherry. Strain the fruit and reserve juice. Scatter the fruit on top of the sponge. Use a enough boiling water to dissolve jelly crystals and make up to 1 pint with water and strained fruit juice. Cool in fridge until just beginning to set (ie still runny]. Pour jelly over raspberries assisting it if necessary, with a knife, to soak through to the sponge cake. Cover and refrigerate while making custard. Make the custard as follows: beat the egg yolks and mix together with custard powder, sugar and a little milk taken from the 1 pint. Heat the rest of the milk until almost boiling and add the custard mixture, stirring constantly. Cook for 1 minute and remove from heat. Allow to cool stirring to prevent skin from forming, then pour over trifle. Cover and refrigerate until set. Whip the cream, spread over trifle and decorate as desired with cherries and angelica, ratafia biscuits or chopped nuts. Good luck! Note!! Email address spam protected - delete the 9 before replying
[Name] Ritz Cracker Pie [AuthorId] 1610 [AuthorName] B B Adams [CookTime] PT40M [PrepTime] PT40M [TotalTime] PT1H20M [DatePublished] 1999-08-24T04:49:00Z [Description] Make and share this Ritz Cracker Pie recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/28/44/YMVgZ0ATE2ZjXBceKdSe_IMG_6649.JPG" [RecipeCategory] Pie [Keywords] ["Dessert", "Low Cholesterol", "Healthy", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "20", "1", "1", NA] [RecipeIngredientParts] ["sugar", "baking powder", "salt", "pecans", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 236.8 [FatContent] 11.7 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 148.9 [CarbohydrateContent] 31.8 [FiberContent] 1.4 [SugarContent] 25.8 [ProteinContent] 3.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] To stiffly beaten egg whites, add sugar, baking powder, pinch salt, crackers (crumble by hand for larger crumbs], of pecans and vanilla. Pour into lightly greased 9\" pie pan. Bake 30 minutes at 325 degrees. Chill and serve with whipped cream.
[Name] Beef Barley Soup [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-18T06:16:00Z [Description] Make and share this Beef Barley Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "5", "1", "1", "1 - 1 1/2", "1/8", "2", "1", "1", "2/3", "1/4"] [RecipeIngredientParts] ["beef short ribs with bones", "water", "tomatoes", "onion", "salt", "pepper", "carrots", "celery", "cabbage", "quick-cooking pearl barley", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 489.1 [FatContent] 41.4 [SaturatedFatContent] 17.9 [CholesterolContent] 86.2 [SodiumContent] 98.4 [CarbohydrateContent] 11.1 [FiberContent] 2.7 [SugarContent] 4.0 [ProteinContent] 17.8 [RecipeServings] 8.0 [RecipeYield] 2 quarts [RecipeInstructions] In a soup kettle, combine ribs, water, tomatoes, onion, salt if desired and pepper; bring to a boil over medium heat. Reduce heat: cover and simmer for 1-1/2 to 2 hours or until meat is tender. Remove ribs; cool. Skim fat. Remove meat from bones and cut into bite-size pieces; return to broth. Add carrots, celery and cabbage; bring to a boil. Reduce heat; cover and simmer 15 minutes. Add barley; return to a boil. Reduce heat; cover and cook 10-15 minutes or until barley and vegetables are tender. Add parsley.

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