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[Name] Best Christmas Brandy Cake [AuthorId] 12657 [AuthorName] Anu_N [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2001-12-25T14:13:00Z [Description] This is my aunt's recipe for Christmas Cake. I tried this many years ago and still remember how awesome it was! If sultanas are hard to find, you can replace them with raisins. Merry Christmas and a Happy New Year to all! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Kid Friendly", "Winter", "Christmas", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["250", "250", "75", "150", "150", "150", "1/4", "1/4", "3", "1/4", "25"] [RecipeIngredientParts] ["sultanas", "thompson seedless grapes", "currants", "cherries", "whole wheat flour", "unsalted butter", "sugar", "cinnamon", "lemon", "eggs", "brandy"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 515.9 [FatContent] 17.7 [SaturatedFatContent] 10.4 [CholesterolContent] 110.1 [SodiumContent] 36.6 [CarbohydrateContent] 84.2 [FiberContent] 5.7 [SugarContent] 61.2 [ProteinContent] 7.5 [RecipeServings] 8.0 [RecipeYield] 8 large servings [RecipeInstructions] Combine fruits and brandy, dredge with half of the flour, and allow to stand 2 hours or overnight. Preheat oven to 350 degrees F (180 degrees C]. In a large bowl, cream butter, sugar, lemon zest till fluffy. Add beaten eggs slowly and whip to form peaks. Now add the rest of the flour and mix well. Fold in the brandy-fruit mixture. Turn into a greased cake tin and bake at 180C (350F] for 1 1/2 hours, or until cake tests done with a toothpick.
[Name] French Dry Rub [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-25T14:13:00Z [Description] Make and share this French Dry Rub recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "2", "1", "1"] [RecipeIngredientParts] ["dried thyme", "dried basil", "dried marjoram", "dried rosemary", "summer savory", "fennel seed"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 58.6 [FatContent] 1.8 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 10.4 [CarbohydrateContent] 12.5 [FiberContent] 8.2 [SugarContent] 0.2 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] 1/2 cup [RecipeInstructions] "Place all ingredients in a large bowl and crush with your fingers, of if you wish for a powder place in a spice grinder."
[Name] Asian Dry Rub [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-25T14:14:00Z [Description] Make and share this Asian Dry Rub recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] ["< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["12", "2", "2", "1", "1/2", "1"] [RecipeIngredientParts] ["fennel seeds", "szechwan pepper", "whole cloves", "red pepper flakes", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 60.7 [FatContent] 3.1 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 16.9 [CarbohydrateContent] 10.2 [FiberContent] 6.2 [SugarContent] 0.8 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] 1/2 cup [RecipeInstructions] Place all ingredients into a spice grinder and puree to a fine powder. Store in a tight fitting lid.
[Name] Soupy Mushroom Meatballs [AuthorId] 1634 [AuthorName] Bill Hilbrich [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-12-25T15:39:00Z [Description] I think that I found this on a Campbell Soup label and my favorite for this recipe is Beefy Mushroom. But remember, Cooking is a Creative Sport, so be brave and experiment. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "< 60 Mins", "Stove Top", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1/3", "1/2", "1", "1", "1", NA] [RecipeIngredientParts] ["ground beef", "egg", "tomato sauce", "onion", "flour"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 387.4 [FatContent] 23.9 [SaturatedFatContent] 7.9 [CholesterolContent] 130.0 [SodiumContent] 669.7 [CarbohydrateContent] 16.7 [FiberContent] 1.7 [SugarContent] 3.8 [ProteinContent] 25.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine meat, egg, bread crumbs and 1/4 cup tomato sauce and form into small meatballs. Coat with flour and brown in cooking oil. Remove from oil and set aside. Add diced onions and saute until limp. Add mushroom soup, meatballs, and remaining tomato sauce to the pan and simmer for 15 minutes. If the mixture seems too dry, add a small amount of milk. Taste, and add salt or pepper to taste. Serve over rice or noodles.
[Name] Pickle Dilly Green Beans [AuthorId] 1634 [AuthorName] Bill Hilbrich [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-12-25T15:40:00Z [Description] An adaptation of my memory of green beans served in a steak house in Omaha Nebraska. The owner's daughter would only tell us that the secret to this sweet sour dish was something that most people throw away. Pictured here with No-Nonsense Chuck Eye steak #238451 [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/25/6/pic3mz0lg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/25/6/picji7nHr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/25/6/picuXDb30.jpg"] [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "1/4", "1", "1"] [RecipeIngredientParts] ["green beans", "sweet onion", "butter", "pickle juice", "dried dill", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 168.6 [FatContent] 13.1 [SaturatedFatContent] 3.6 [CholesterolContent] 10.2 [SodiumContent] 37.0 [CarbohydrateContent] 12.7 [FiberContent] 5.1 [SugarContent] 3.1 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Add oil and butter to a large frying pan, heat until melted. Add onion and saute until nearly transparent. Add green beans, stirring until heated. Add pickle juice and dill, stir to coat, and serve hot. Depending on the pickle juice used, a little sugar might be needed if the dish is too sour for your taste.
[Name] Pickled Asparagus [AuthorId] 15718 [AuthorName] Steve P. [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-12-26T12:41:00Z [Description] Pickle asparagus in 12-ounce jelly jars, which are a little taller than pint jars-just right for the tender portion of an asparagus stalk. Some people like to pack asparagus into jars with the tips down, so that the spears are easy to remove without breaking them, but others think that asparagus looks more attractive with the tips up. Pack your pickles either way. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Vegan", "< 60 Mins"] [RecipeIngredientQuantities] ["5", "15", "30", "20", "5", "1/2", "3", "2 1/2", "2 1/2", "2 1/2", "2"] [RecipeIngredientParts] ["garlic", "allspice berries", "black peppercorns", "mace", "nutmeg", "asparagus", "white wine vinegar", "water", "pickling salt", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 83.9 [FatContent] 0.6 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 1203.8 [CarbohydrateContent] 17.2 [FiberContent] 5.5 [SugarContent] 8.6 [ProteinContent] 6.7 [RecipeServings] nan [RecipeYield] 5 twelve ounce Jars [RecipeInstructions] Divide the garlic, allspice, peppercorns, coriander, mace or nutmeg, and pepper flakes (if you're using them] among 5,12-ounce jelly jars. Pack the asparagus vertically in the jars, tips down or up. In a nonreactive saucepan, bring to a boil the vinegar, water, salt, and sugar, stirring to dissolve the salt and sugar. Pour the hot liquid over the asparagus, leaving 1/2 inch headspace. Close the jars with hot two-piece caps. Process the jars for 10 minutes in a boiling-water bath, or pasteurize the jars for 30 minutes in water heated to 180° to 185° F. Store the cooled jars in a cool, dry, dark place for at least 3 weeks before eating the asparagus.
[Name] Spicy Cucumbers [AuthorId] 13063 [AuthorName] skat5762 [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-12-26T12:41:00Z [Description] Make and share this Spicy Cucumbers recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Potluck", "< 30 Mins", "No Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "5", "3", "1", "1", "2", "2"] [RecipeIngredientParts] ["English cucumber", "soy sauce", "vinegar", "garlic", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 67.2 [FatContent] 3.5 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 1258.8 [CarbohydrateContent] 6.6 [FiberContent] 0.6 [SugarContent] 3.8 [ProteinContent] 3.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut cucumber to wedge shape, then thin slice. In a bowl, mix Soy sauce, vinegar, sesame oil, chile garlic sauce, garlic and sugar. Add cucumbers, mix well. Let cucumber set for at least 20 minutes, stir every few minutes. Use as side dish, serve cold.
[Name] Almond Chicken [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2001-12-26T12:41:00Z [Description] Make and share this Almond Chicken recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/25/9/picAc9xvD.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Vegetable", "Meat", "< 60 Mins", "Beginner Cook", "Stove Top", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["1", "1", "5", "3", "1", "1/2", "1/3", "1/4", "1/8", "1", "1", "1", "1", "2", "1", "1/2", "1", "1/2"] [RecipeIngredientParts] ["skinless chicken breast half", "green onions", "green pepper", "bamboo shoot", "salt", "white pepper", "cornstarch", "soy sauce", "rice vinegar", "soy sauce", "dry sherry", "salt", "sugar", "cornstarch"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 707.0 [FatContent] 60.1 [SaturatedFatContent] 9.9 [CholesterolContent] 65.8 [SodiumContent] 1282.5 [CarbohydrateContent] 8.8 [FiberContent] 2.5 [SugarContent] 3.5 [ProteinContent] 31.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Dice chicken into 1 inch cubes. Combine marinade ingredients, add chicken and mix well. Let stand 1/2 hour. Heat oil in wok, add chicken and stir fry until browned. Remove chicken and drain well. Stir fry ginger, onion, pepper and bamboo shoots for about 1 minute, until vegetables are crisp-tender. Combine ingredients for seasoning sauce in a small bowl, mix well and add to wok. Bring to boil. Add chicken to boiling sauce. Stir fry chicken until coated with sauce. Add almonds, mix well and serve hot. Variation----------------------. Deep fry slivered almonds in vegetable oil for 2 to 3 minutes to crisp them up. Drain well on paper towel. Let stand for 5 minutes before using.
[Name] Chocolate Scotcheroos [AuthorId] 22418 [AuthorName] ZCole [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-12-26T12:41:00Z [Description] Make and share this Chocolate Scotcheroos recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1", "1", "6", "6", "6"] [RecipeIngredientParts] ["sugar", "white corn syrup", "peanut butter", "chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 20.0 [Calories] 352.4 [FatContent] 14.6 [SaturatedFatContent] 6.2 [CholesterolContent] 0.0 [SodiumContent] 197.6 [CarbohydrateContent] 54.8 [FiberContent] 1.7 [SugarContent] 33.6 [ProteinContent] 5.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix sugar and white syrup and bring mixture to a boil. Blend in peanut butter. Blend in rice crispies. Spread into 13\" by 9\" buttered pan. Melt chocolate chips and butterscotch chips over a double boiler or in microwave. Spread melted mixture over ingredients in pan. Let cool until chocolate has hardened.
[Name] Savory Steak Rub [AuthorId] 23302 [AuthorName] Millereg [CookTime] nan [PrepTime] PT3M [TotalTime] PT3M [DatePublished] 2001-12-26T12:41:00Z [Description] Make and share this Savory Steak Rub recipe from Food.com. [Images] character(0) [RecipeCategory] Grains [Keywords] ["Vegetable", "Southwestern U.S.", "Free Of...", "Spicy", "Savory", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "3/4", "1/2"] [RecipeIngredientParts] ["dried marjoram", "dried basil", "garlic powder", "dried thyme", "dried rosemary", "dried oregano", "onion powder"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 11.1 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.4 [CarbohydrateContent] 2.5 [FiberContent] 0.8 [SugarContent] 0.5 [ProteinContent] 0.5 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients. Rub over steaks before grilling or broiling. Will season four to five steaks. Store in a covered container.
[Name] Thai Meatballs With Peanut Sauce [AuthorId] 23955 [AuthorName] KJ1036 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-12-26T12:41:00Z [Description] Make and share this Thai Meatballs With Peanut Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Fruit", "Nuts", "Meat", "Thai", "Asian", "Australian", "< 60 Mins", "Stove Top", "Stir Fry", "Inexpensive"] [RecipeIngredientQuantities] ["500", NA, NA, "2", "1", "2", "1", "1", "1 1/4"] [RecipeIngredientParts] ["beef mince", "flour", "red curry paste", "crunchy peanut butter", "brown sugar", "lemon juice", "coconut milk"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 517.2 [FatContent] 44.0 [SaturatedFatContent] 23.6 [CholesterolContent] 88.8 [SodiumContent] 132.6 [CarbohydrateContent] 7.4 [FiberContent] 0.7 [SugarContent] 4.1 [ProteinContent] 24.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Roll mince into small balls and coat lightly in flour.", "According to preference, deep or shallow fry meatballs until cooked through.", "Drain on absorbent paper and put aside.", "Drain most of the oil from pan in which meatballs were cooked.", "Add curry paste and cook for 1 minute.", "Add all other ingredients, except for meatballs and coriander, and bring to the boil.", "Add meatballs, lower heat, and simmer for 5-10 minutes, or until sauce has thickened.", "Sprinkle with coriander to serve." ]
[Name] 3 Cheesecake [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT2H30M [PrepTime] PT30M [TotalTime] PT3H [DatePublished] 2001-12-26T12:41:00Z [Description] Here's a 3-cheese cheesecake recipe that I pulled off the web in response to a request on the discussion board. Looks good (I've added notes in parens) [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Cheese", "Christmas", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "16", "1", "6", "6", "1", "1"] [RecipeIngredientParts] ["ricotta cheese", "cream cheese", "white sugar", "eggs", "all-purpose flour", "sour cream", "vanilla extract"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 387.8 [FatContent] 27.1 [SaturatedFatContent] 16.3 [CholesterolContent] 184.8 [SodiumContent] 204.9 [CarbohydrateContent] 23.3 [FiberContent] 0.1 [SugarContent] 17.2 [ProteinContent] 13.4 [RecipeServings] 12.0 [RecipeYield] 1 ten inch Cake [RecipeInstructions] Preheat oven to 325°F. Prepare a 10-inch springform pan by wrapping it with a layer of heavy duty alum foil. (I would grease the pan, put a round of parchment on the bottom and flour the sides] Cream together ricotta cheese, cream cheese and sugar until smooth (could use a food processor to really smooth out the ricotta]. Mix in the eggs one at a time. Add flour one tablespoon at a time, mixing well. Stir in the sour cream and vanilla. (I would be sure to mix things slowly and have all ingredients up to room temperature. Don't beat any air into the mixture and be sure it's really smooth when done]. Pour mixture into pan. Place cheesecake in a large rectangular pan filled with 2 inches of hot water. Carefully put into preheated oven. Bake for 90 minutes. After 90 minutes turn oven off, but leave the cake in the oven for another 60 minutes (do not open door]. Cool on counter for at-least 60 minutes (until room temp] and then refrigerate. Serve when thoroughly chilled (overnight].
[Name] Vegan macaroni with soy cheeze [AuthorId] 22278 [AuthorName] Sanut Tarrer [CookTime] PT15M [PrepTime] PT3M [TotalTime] PT18M [DatePublished] 2001-12-26T12:41:00Z [Description] Yummy vegan version of childhood fave using homemade soy cheeze; can also be used as a dipping cheeze [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Soy/Tofu", "Beans", "African", "Kid Friendly", "Potluck", "< 30 Mins", "Stove Top", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "1/2 - 1", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["macaroni", "soy margarine", "nutritional yeast", "soymilk", "soy cheddar cheese", "garlic powder", "paprika"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 540.7 [FatContent] 19.7 [SaturatedFatContent] 3.2 [CholesterolContent] 0.0 [SodiumContent] 261.2 [CarbohydrateContent] 65.8 [FiberContent] 15.7 [SugarContent] 1.2 [ProteinContent] 33.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook macaroni until soft or al dente. Drain and put back into pot. Blend soy butter, nutritional yeast, soy milk, garlic powder and paprika until smooth. Add blended ingredients to macaroni. Stir in HALF of the soy cheese. Put rest of soy cheese on top of macaroni. Cover and let it sit for 5 minutes so cheese can melt. Enjoy!
[Name] Vegetable Stuffing for Cornish Game Hens [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2001-12-26T12:41:00Z [Description] This is a slightly different stuffing, very tasty and if you don't eat fowl just have it as a side dish. This recipe is enough for 4 Cornish hens but if you are just cooking two put the rest of the stuffing in an oven proof dish and heat for about 25 minutes. In this way you can accommodate your vegetarians friends as well. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/26/5/picj0BB15.jpg" [RecipeCategory] Onions [Keywords] ["Vegetable", "Lactose Free", "Vegan", "Egg Free", "Kosher", "Free Of...", "Christmas", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1/3", "3/4", "3/4", "2", "1/2", "1/2", "1/2", "3"] [RecipeIngredientParts] ["carrot", "celery", "leek", "mushroom", "onion", "butter", "margarine", "thyme", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 140.1 [FatContent] 6.7 [SaturatedFatContent] 3.9 [CholesterolContent] 15.3 [SodiumContent] 486.2 [CarbohydrateContent] 17.0 [FiberContent] 3.6 [SugarContent] 5.0 [ProteinContent] 4.1 [RecipeServings] nan [RecipeYield] 4 Cornish hens stuffing [RecipeInstructions] In a large skillet cook the carrots, celery, leeks, mushrooms & onion in the 2 tbsp of butter (margarine] for about 3 minutes. Add thyme, salt, pepper. Mix bread crumbs with the veggies. Cool mixture before stuffing birds.
[Name] Greek Pasta Salad [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-12-26T12:41:00Z [Description] Make and share this Greek Pasta Salad recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/26/6/picsmDyZq.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Cheese", "Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1", "1/2", "3", "2", "1/2", "1 1/2", "4", "1/2"] [RecipeIngredientParts] ["pasta", "chicken", "cherry tomatoes", "cucumber", "red onion", "fresh lemon juice", "salt", "olive oil", "dried oregano", "feta cheese", "kalamata olive"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 268.6 [FatContent] 18.1 [SaturatedFatContent] 4.3 [CholesterolContent] 13.4 [SodiumContent] 814.9 [CarbohydrateContent] 21.7 [FiberContent] 1.7 [SugarContent] 2.8 [ProteinContent] 5.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine cooked pasta, chicken, tomatoes, cucumber and onion in a large bowl. In a seperate bowl, stir together lemon juice and salt until the salt dissolves. Add olive oil and oregano, mixing well. Pour over pasta mixture. Stir to blend. Add feta cheese and olives. Toss to mix. Cover and chill for 2 hours before serving.
[Name] Quick Lemon Chicken Soup [AuthorId] 1634 [AuthorName] Bill Hilbrich [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-12-26T12:41:00Z [Description] This is not Gramma's chicken soup, but it does provide comfort food fairly quickly to someone suffering from a cold. The lemon juice added to the bowl will add just enough tang to make it interesting enough to eat all of the soup. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Low Cholesterol", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "2", "2", "2", "1", "2"] [RecipeIngredientParts] ["onion", "carrot", "garlic", "boneless skinless chicken breast", "basil", "dry pasta", "olive oil", "butter", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 767.8 [FatContent] 27.4 [SaturatedFatContent] 7.5 [CholesterolContent] 65.8 [SodiumContent] 756.0 [CarbohydrateContent] 92.2 [FiberContent] 4.5 [SugarContent] 12.5 [ProteinContent] 36.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Heat the oil in a medium size pan, melt the butter in the oil and then saute onions until transparent. Add garlic and the chicken. Stir until meat turns white. Add carrots, basil, and chicken stock, and simmer for 30 minutes or until the carrots are tender. Add pasta and simmer for an additional 15 minutes. After the soup has been poured into a bowl, add one tablespoon of lemon juice to each serving.
[Name] Curried Asparagus [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT7M [PrepTime] PT5M [TotalTime] PT12M [DatePublished] 2001-12-26T12:41:00Z [Description] Make and share this Curried Asparagus recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/4", "2"] [RecipeIngredientParts] ["fresh asparagus", "red onion", "sour cream", "curry powder", "salted peanuts"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 177.5 [FatContent] 13.1 [SaturatedFatContent] 4.8 [CholesterolContent] 12.7 [SodiumContent] 131.3 [CarbohydrateContent] 11.6 [FiberContent] 3.7 [SugarContent] 3.9 [ProteinContent] 6.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Heat 1 inch salted water in medium pot, bring to boil. Add asparagus and onion. Heat to boiling; reduce heat. Simmer uncovered 3 minutes. Cover and simmer about 4 minutes longer or until tender-crisp; drain. Set aside. Heat sour cream and curry powder in same saucepan, stirring constantly,until warm;fold into asparagus. Sprinkle with peanuts.
[Name] Garlic Jelly [AuthorId] 15718 [AuthorName] Steve P. [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-12-26T12:41:00Z [Description] Make and share this Garlic Jelly recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/26/9/16269.jpeg" [RecipeCategory] Jellies [Keywords] ["Vegetable", "Vegan", "< 60 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "2", "5 1/2", "3", "1", "1/4", "2"] [RecipeIngredientParts] ["fresh garlic", "white wine vinegar", "sugar", "water", "butter"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 910.5 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.5 [SodiumContent] 29.4 [CarbohydrateContent] 234.8 [FiberContent] 1.3 [SugarContent] 219.9 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 5 cups jelly [RecipeInstructions] Combine garlic& vinegar in a 2 qt. kettle. Simmer mixture gently, uncovered, over medium heat for 15 minutes. Remove pan from heat& pour mixture into a 1 quart glass jar. Cover& let stand at room temperature for 24-36 hours. Pour flavored vinegar through a wire strainer into a bowl, pressing the garlic with the back of a spoon to squeeze out liquid. Discard any residue. Measure the liquid& add vinegar, if needed, to make 1 cup. Measure sugar into a dry bowl. Combine the garlic-vinegar solution& the water in a 5 or 6 quart kettle. Add pectin, stirring well. Over high heat, bring mixture to boil, stirring constantly to avoid scorching. Add sugar,& stir well. Bring mixture to a full, rolling boil. Add butter to reduce foaming. Continue stirring. Boil the mixture hard for exactly 2 minutes. Remove pan from heat& skim off any foam. Add red, yellow or orange food coloring if desired. Pour jelly into prepared glasses. Seal according to directions on recipe folder in pectin package.
[Name] Creole Gumbo [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2001-12-26T12:41:00Z [Description] Make and share this Creole Gumbo recipe from Food.com. [Images] character(0) [RecipeCategory] Gumbo [Keywords] ["Stew", "Creole", "Very Low Carbs", "Healthy", "Spicy", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "3", "3", "1", "1 1/2", "1/2", "2", "1", "1", "1/2", "1/4 - 1/2", "2", "2", "1", NA] [RecipeIngredientParts] ["onion", "garlic", "butter", "margarine", "all-purpose flour", "tomatoes", "water", "green pepper", "bay leaves", "oregano", "dried thyme", "salt", "fresh okra", "frozen okra", "shrimp", "rice"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 124.9 [FatContent] 2.8 [SaturatedFatContent] 1.4 [CholesterolContent] 101.7 [SodiumContent] 592.6 [CarbohydrateContent] 8.6 [FiberContent] 2.5 [SugarContent] 3.3 [ProteinContent] 16.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook onion and garlic in butter until onion is tender. Stir in flour. Cook, stirring constantly until flour is browned. Stir in the tomatoes, water, green pepper, bay leaves, oregano, thyme, salt and hot sauce. Bring to boil. Reduce heat and simmer, covered, for 20 minutes. Remove bay leaves. Stir in the okra. Bring to boil and simmer for 5 minutes. Stir shrimp and crab meat into okra mixture. Cook about 5 minutes longer or until heated through. Serve gumbo over hot rice. (Traditionally, rice is mounded in heated soup plates and the gumbo is spooned around it].
[Name] California Carrots [AuthorId] 27134 [AuthorName] Amber [CookTime] PT10M [PrepTime] PT2M [TotalTime] PT12M [DatePublished] 2001-12-26T12:41:00Z [Description] Make and share this California Carrots recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/27/1/picDKvkXQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/27/1/picSkpQDy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/27/1/picofbUpc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/27/1/picyB5zkA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/27/1/pic8mt4fI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/27/1/picPPWkmr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/27/1/picGE83QB.jpg"] [RecipeCategory] Oranges [Keywords] ["Citrus", "Fruit", "Vegetable", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Potluck", "Summer", "Microwave", "< 15 Mins", "Steam", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1"] [RecipeIngredientParts] ["orange", "green onion"] [AggregatedRating] 4.5 [ReviewCount] 21.0 [Calories] 56.1 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 88.8 [CarbohydrateContent] 13.4 [FiberContent] 4.2 [SugarContent] 8.5 [ProteinContent] 1.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Steam carrots. Stir in remaining ingredients. Yum!
[Name] Done In A Snap Oatmeal cookies [AuthorId] 15718 [AuthorName] Steve P. [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-12-26T12:41:00Z [Description] Delicious Oatmeal cookies. Done in the sanap of a finger with the most minimal of ingredients, and only one bowl to wash up! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Christmas", "Thanksgiving", "< 30 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3 3/4", "3/4", "3/4", "1"] [RecipeIngredientParts] ["quick oats", "butter", "margarine", "sugar", "vanilla"] [AggregatedRating] 3.5 [ReviewCount] 14.0 [Calories] 1489.8 [FatContent] 78.6 [SaturatedFatContent] 45.4 [CholesterolContent] 183.0 [SodiumContent] 496.6 [CarbohydrateContent] 177.1 [FiberContent] 14.9 [SugarContent] 77.5 [ProteinContent] 25.0 [RecipeServings] nan [RecipeYield] 2-3 dozen cookies [RecipeInstructions] Preheat oven to 350ºF degrees. Place all ingredients together in a large bowl. Knead together with your hands to form dough. Make small walnut size balls by rolling dough between your palms. Place balls 1 inch apart on an ungreased cookie sheet. Dip a fork in water and flatten each ball in a criss-cross fashion (once up and down and once across]. Bake at 350ºF for 15 to 20 minutes until golden, watch the first batch carefully so you can judge cooking time for your oven so as not to burn the bottoms. Remove to plate with a spatula to cool.
[Name] Karen's Swiss Steak (Stove Top, Crock Pot or Oven) [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT1H15M [PrepTime] PT30M [TotalTime] PT1H45M [DatePublished] 2001-12-26T12:41:00Z [Description] This recipe can be prepared on the stove top, or in the oven or crock pot. I decided to post it since it is a bit different than the swiss steak recipes I have seen on here. Just wait until you smell this stuff cooking! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/27/3/pic3bizGX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/27/3/01495573280.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/27/3/NAvtFZA0RGa4TKbVTRsE_FB164022-A3EB-4907-A5A0-FAA30532F861.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/27/3/pic4uxZAc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/27/3/piclJptYN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/27/3/pictqF5KX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/27/3/picMsAXTn.jpg"] [RecipeCategory] Steak [Keywords] ["Meat", "Swiss", "European", "Oven", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "3", "1", "1", "1/4", "3", "2", "1", "1", "1", "2", "1", "1/4", "1/4", NA, NA] [RecipeIngredientParts] ["beef round steak", "flour", "salt", "dry mustard", "pepper", "garlic powder", "shortening", "tomatoes", "onion", "celery", "carrots", "Worcestershire sauce", "red wine", "water", "mashed potatoes", "cooked rice"] [AggregatedRating] 5.0 [ReviewCount] 116.0 [Calories] 72.2 [FatContent] 1.8 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 440.8 [CarbohydrateContent] 11.3 [FiberContent] 2.1 [SugarContent] 4.0 [ProteinContent] 1.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut meat into 6 serving pieces. Combine flour, salt, mustard, pepper, and garlic powder. Put 2 T. of the flour mixture into the meat. Brown the meat in the shortening on both sides. Drain off excess fat. Add undrained tomatoes, onion, celery, carrots, Worcestershire sauce and cooking wine. Cover and simmer for 1 1/4 hours or until meat is tender. Remove meat to a serving platter and keep warm. Combine 1/4 water and the remaining flour mixture. Stir into tomato mixture until thick and bubbly. Pass with meat. Serve meat and sauce with hot cooked noodles or rice. Crock pot directions: Prepare swiss steak as above except cut meat to fit your crock pot. After browning meat, transfer to crock pot. Stir remaining flour into pan drippings in the skillet. Stir in the remaining ingredients and cook until thick and bubbly. Pour over meat in the crock pot. Cook on low for 8 to 10 hours. Serve with hot cooked noodles or rice. Oven directions: Place meat in a baking dish. Cover with thickened drippings and veggies as above. Bake, uncovered, in a 350 degree oven for 1 hour and 20 minutes. Serve with hot noodles or rice.
[Name] Charishma's Homemade Plain Kulchas [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT45M [PrepTime] PT1H25M [TotalTime] PT2H10M [DatePublished] 2001-12-26T12:41:00Z [Description] I ran a search on Recipezaar and found that there is not even a single Kulcha recipe. I was really surprised because Kulcha's are very famous and once you eat one, you'll want to eat them all!! So, here is one basic and simple Kulcha recipe. Happy Eating! [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Asian", "Indian", "Low Cholesterol", "Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1", "1/4", "1", "1 1/2 - 2", "2", NA] [RecipeIngredientParts] ["all-purpose flour", "dry yeast", "baking soda", "sugar", "low-fat milk", "yoghurt", "salt"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 421.6 [FatContent] 5.5 [SaturatedFatContent] 1.3 [CholesterolContent] 5.5 [SodiumContent] 124.8 [CarbohydrateContent] 77.9 [FiberContent] 2.8 [SugarContent] 6.4 [ProteinContent] 13.4 [RecipeServings] 4.0 [RecipeYield] 16-18 palm-sized kulchas [RecipeInstructions] in a bowl take some warm water. Sprinkle yeast and sugar over it. Keep aside for 5 minutes or till frothy. Take a large plate. Mix salt and flour in it. Make a well in the center. Add yoghurt in the well. Sprinkle baking soda over yoghurt. Allow to stand for 2-3 minutes. Pour oil and yeast solution in the well. Mix gradually. Use milk as required to make a soft- stiff dough. Brush dough with oil. Cover with an inverted bowl. Keep aside for 4 hours or longer if the weather is cold. Grease palms well and punch dough till soft and elastic. Cover again. Keep aside for 10 minutes. Break off a lump of dough. Roll or pat into a thick round (about 6\" in diameter]. Rost on a hot griddle till golden spots appear or shallow fry on griddle. Serve hot with gravied vegetables, Indian dals, etc.
[Name] Plum Good Pickled Plums [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-12-26T12:41:00Z [Description] Make and share this Plum Good Pickled Plums recipe from Food.com. [Images] character(0) [RecipeCategory] Plums [Keywords] ["Fruit", "Canadian", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 60 Mins", "Canning"] [RecipeIngredientQuantities] ["3", "1", "3", "1", "1", "2", "1/2", "1 1/2", "2"] [RecipeIngredientParts] ["Italian plums", "fresh ginger", "chilies", "clove", "cinnamon", "allspice", "salt", "sugar", "vinegar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 395.3 [FatContent] 1.1 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 704.6 [CarbohydrateContent] 96.3 [FiberContent] 5.2 [SugarContent] 88.4 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] 5 Half pints apprx depends on size of plums [RecipeInstructions] Wash the fruit and prick each plum with a fork. Put all the other ingredients into a saucepan and bring to a gentle boil, stirring until the sugar has melted. Add plums and cook for 3-4 minutes. Put plums into sterilized jars. Keep boiling the syrup until it thickens, pour over plums. Check the jars are sealed, keep for 2 months before using.
[Name] Southwestern Avocado Angels [AuthorId] 26800 [AuthorName] SOSUEME561 [CookTime] PT3M [PrepTime] PT30M [TotalTime] PT33M [DatePublished] 2001-12-26T12:41:00Z [Description] Make and share this Southwestern Avocado Angels recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Vegetable", "Meat", "Southwestern U.S.", "Spicy", "< 60 Mins", "For Large Groups", "Deep Fried", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3/4", "4", "3", "1", "2", "1", "60", NA] [RecipeIngredientParts] ["chorizo sausage", "pork sausage", "avocados", "lime juice", "fresh cilantro", "mayonnaise", "wonton wrappers"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 161.1 [FatContent] 10.3 [SaturatedFatContent] 3.1 [CholesterolContent] 15.5 [SodiumContent] 274.7 [CarbohydrateContent] 12.2 [FiberContent] 2.4 [SugarContent] 0.4 [ProteinContent] 5.7 [RecipeServings] 31.0 [RecipeYield] 62 PIECES [RecipeInstructions] Cook sausage in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain and let cool. Stir together avocado and next 3 ingredients; stir in sausage and cheese. Spoon 1 tablespoon mixture into center of each wonton wrapper. Moisten edges with water. Fold corners of wrapper to center, enclosing filling and pinching wrapper edges to seal. Place on wax paper coated with vegetable cooking spray; cover with additional wax paper. Pour oil to a depth of 3 inches into a Dutch oven; heat to 350. Fry wontons, 3 or 4 at a time, 1 1/2 minutes on each side or until golden; drain. Makes 5 dozen.
[Name] Stir Fried Chicken and Chilli [AuthorId] 23955 [AuthorName] KJ1036 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-12-26T12:41:00Z [Description] Make and share this Stir Fried Chicken and Chilli recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "White Rice", "Long Grain Rice", "Poultry", "Rice", "Vegetable", "Meat", "Asian", "Low Cholesterol", "Healthy", "Potluck", "Spicy", "< 60 Mins", "Stove Top", "Stir Fry", "Inexpensive"] [RecipeIngredientQuantities] ["3", "1", "2", "1", "2", "4", "2", "4", "4", "1", "1"] [RecipeIngredientParts] ["onion", "garlic cloves", "chicken breasts", "spring onions", "cucumber", "fish sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 802.0 [FatContent] 27.2 [SaturatedFatContent] 6.5 [CholesterolContent] 100.5 [SodiumContent] 807.4 [CarbohydrateContent] 91.6 [FiberContent] 3.9 [SugarContent] 6.8 [ProteinContent] 44.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a large saucepan or wok. Stir fry onion, garlic, coriander and chilli until onion is tender. Add chicken and stir fry until cooked. Transfer to a plate. Stir rice into same pan/ wok. Cook, stirring for 2 minutes. Pour in stock. Bring to the boil, then simmer until rice is cooked. Combine chicken mixture, spring onion, cucumber and fish sauce with rice. Cook gently until heated through. Serve with sweet chili sauce.
[Name] Perini Ranch Steak Rub [AuthorId] 23302 [AuthorName] Millereg [CookTime] nan [PrepTime] PT3M [TotalTime] PT3M [DatePublished] 2001-12-26T12:41:00Z [Description] A Texas-style steak rub worth committing to memory! Easy-to-find spices combine to add fantastic flavor to any steak, while helping to seal in the natural juices. From the Texas Beef Council. [Images] character(0) [RecipeCategory] Grains [Keywords] ["Vegetable", "Tex Mex", "Southwestern U.S.", "Low Cholesterol", "High Fiber", "Healthy", "Free Of...", "High In...", "Spicy", "Roast", "Broil/Grill", "< 15 Mins", "Oven", "No Cook", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2", "5", "1/2", "4", "4", "1", "1"] [RecipeIngredientParts] ["cornstarch", "flour", "salt", "pepper", "oregano", "garlic powder", "onion powder", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 1.4 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 34.8 [CarbohydrateContent] 0.3 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 135 ounces [RecipeInstructions] Mix all ingredients together. Either sprinkle or rub into meat before cooking. Store in a covered container.
[Name] Quick Cranberry Salad [AuthorId] 24911 [AuthorName] Makrae [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-12-26T12:41:00Z [Description] Make and share this Quick Cranberry Salad recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/27/9/pic5SOsaX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/27/9/picbguGP5.jpg"] [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Christmas", "< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["cranberry sauce", "pineapple", "water", "walnuts"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 140.7 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 137.3 [CarbohydrateContent] 34.1 [FiberContent] 0.4 [SugarContent] 31.3 [ProteinContent] 2.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine jello and cranberry sauce in saucepan. Heat slowly and stir until jello is dissolved. Remove from heat; add pineapple and nuts. Add soda& water. When foam has disappeared, pour into mold& chill until set.
[Name] Beef Wellington [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT2H [PrepTime] PT1H [TotalTime] PT3H [DatePublished] 2001-12-26T15:24:00Z [Description] Make and share this Beef Wellington recipe from Food.com. [Images] character(0) [RecipeCategory] Roast Beef [Keywords] ["Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1/2", "2/3", "1/3 - 1/2", "1", "1 1/2", "2", "1/2", "1/4", "1/3", "1/2", "1"] [RecipeIngredientParts] ["beef tenderloin", "all-purpose flour", "salt", "shortening", "water", "egg", "water", "beef bouillon granules", "water", "all-purpose flour", "Burgundy wine", "dried basil"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 777.9 [FatContent] 52.5 [SaturatedFatContent] 18.0 [CholesterolContent] 172.6 [SodiumContent] 257.3 [CarbohydrateContent] 24.3 [FiberContent] 0.9 [SugarContent] 0.1 [ProteinContent] 47.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place meat on a rack in a shallow roasting pan. Insert meat thermometer. Roast in 425 degree oven for about 45 minutes or until thermometer reads 130 degrees. Remove from pan, cover and refrigerate while preparing pastry. Reserve drippings. For pastry, combine 2 cups flour and salt. Cut in shortening until pieces are the size of small peas. Add 1/3 to 1/2 cup cold water, 1 tablespoon at a time, tossing with a fork until all is moistened. Form into a ball. On a floured surface roll into a 14x12 inch rectangle. If using pate, spread onto the pastry to within 1/2 inch of edges. Center meat on top of the pastry. Wrap pastry around the meat, overlapping the long edges. Brush with egg and seal. Trim excess pastry from the ends. Fold up over the meat, sealing edges. Brush with egg. Place seam side down on a greased baking sheet. Bake in a 425 oven for 35 minutes. To make gravy, in a saucepan heat and stir reserved drippings with 1 1/2 cups water and bouillon until granules dissolve. Combine 1/2 cup cold water with 1/4 flour. Stir into hot bouillon mixture. Stir in burgundy and basil. Cook and stir until thickened and bubbly. Season to taste with salt and pepper. Pass with meat.
[Name] Beer-Cheese Fondue [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-12-26T15:24:00Z [Description] Make and share this Beer-Cheese Fondue recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "2", "1", "1/2", "1", "3", "2/3", NA] [RecipeIngredientParts] ["swiss cheese", "American cheese", "cornstarch", "dry mustard", "Worcestershire sauce", "beer"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 151.8 [FatContent] 10.1 [SaturatedFatContent] 6.4 [CholesterolContent] 33.1 [SodiumContent] 80.3 [CarbohydrateContent] 3.6 [FiberContent] 0.0 [SugarContent] 0.6 [ProteinContent] 9.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Have the cheese at room temp. combine cheeses with cornstarch and mustard. Toss to coat. Add worcestershire and hot sauce. Mix well. Heat beer in a sauce pan until just warm. Gradually add cheese mixture, stirring constantly over med heat until melted. Quickly transfer cheese mixture to a fondue pot. Place over fondue burner. Spear a bread cube with a fondue fork, piercing the crust last. Dip the bread into the cheese mixture, swirling to coat and to keep the mixture in motion so it doesn't set. If the mixture thickens while standing, stir in more warm beer.
[Name] Hot Broccoli Fondue Dip [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-12-26T15:24:00Z [Description] Make and share this Hot Broccoli Fondue Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["beef bouillon granules", "sour cream", "Worcestershire sauce", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 286.1 [FatContent] 24.5 [SaturatedFatContent] 15.1 [CholesterolContent] 50.6 [SodiumContent] 124.7 [CarbohydrateContent] 12.5 [FiberContent] 4.3 [SugarContent] 2.4 [ProteinContent] 7.7 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] ["Cook broccoli according to package directions.", "Drain, reserving 1/3 cup liquid, adding water if necessary.", "Stir granules into the liquid.", "In a blender, combine broccoli, reserved liquid and sour cream.", "Cover and blend till smooth, stopping to scrape down sides of container as necessary.", "Pour broccoli mixture into a saucepan.", "Stir in worcestershire sauce and garlic powder.", "Heat through.", "Transfer to a fondue pot and place over the burner.", "Serve with veggies, crackers, and breadsticks." ]
[Name] Mom's Tater Tots Casserole [AuthorId] 26659 [AuthorName] Karen Hertzberg [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-12-26T15:24:00Z [Description] My mom had a way with taking inexpensive or left-over meat and cream soups and inventing wonderful casseroles. Here's one of my childhood favorites. [Images] character(0) [RecipeCategory] Kid Friendly [Keywords] ["Weeknight", "Oven", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "3/4", NA] [RecipeIngredientParts] ["butter", "margarine", "celery", "onion", "ground beef", "milk"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 951.5 [FatContent] 58.9 [SaturatedFatContent] 21.0 [CholesterolContent] 91.2 [SodiumContent] 1697.2 [CarbohydrateContent] 77.7 [FiberContent] 6.0 [SugarContent] 1.6 [ProteinContent] 30.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. In medium skillet over medium heat, sauté celery and onion in butter. Pour into large bowl and set aside (do not add to casserole dish yet]. In skillet, brown the beef. Add salt and pepper to taste (I sometimes add a dash of garlic salt]. Combine meat with celery and onion mixture. Place 1 layer of Tater Tots in the bottom of a round casserole dish. Top with meat mixture. Add another layer of Tater Tots on top of the meat. In separate bowl, combine soup and milk. Pour soup mixture evenly over top of casserole. Bake at 350° for 1 hour. Cover with foil if Tater Tots get too brown.
[Name] Heavenly Rhubarb Cake [AuthorId] 26659 [AuthorName] Karen Hertzberg [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-12-26T15:24:00Z [Description] This delicious rhubarb cake is a sinful blend of tart and sweet flavors--yet it's relatively low in calories! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Cholesterol", "Healthy", "Summer", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1 1/3", "1/2", "5", "3", "1/2", "1", "1", "2", "1", "3", "3"] [RecipeIngredientParts] ["sugar", "sugar", "ground cinnamon", "canola oil", "unsweetened applesauce", "egg substitute", "baking soda", "flour", "flour", "rhubarb", "walnuts"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 3035.5 [FatContent] 85.4 [SaturatedFatContent] 10.9 [CholesterolContent] 25.7 [SodiumContent] 1599.3 [CarbohydrateContent] 522.4 [FiberContent] 14.7 [SugarContent] 309.3 [ProteinContent] 53.0 [RecipeServings] nan [RecipeYield] 1 thirteen X nine Cake [RecipeInstructions] Preheat oven to 350 degrees. Coat a 13 X 9 inch pan (glass is best] with non-stick cooking spray. In a small bowl, combine 2 TBSP sugar and 1/2 tsp cinnamon. Set aside. In a large bowl, combine remaining 1 1/3 cup sugar, oil, applesauce, egg substitute, and sour milk. In separate bowl, combine baking soda and flour. Stir flour mixture into wet ingredients. Stir in rhubarb. Pour into prepared pan. Sprinkle top of cake with walnuts (optional] and cinnamon/sugar mixture. Bake in preheated oven for 40 minutes, or until top of cake springs back lightly when touched. NOTE: To make sour milk, place one TBSP vinegar or lemon juice in a liquid measuring cup. Add enough milk to equal one cup. Let mixture sit several minutes to allow milk to curdle. Buttermilk may be used in place of sour milk.
[Name] Candy Bar Fudge [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT6M [PrepTime] PT10M [TotalTime] PT16M [DatePublished] 2001-12-27T10:39:00Z [Description] This is a simple recipe that can be done in the microwave that creates an incredible candy that is totally addictive! [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Lunch/Snacks", "Fruit", "Nuts", "Kid Friendly", "Kosher", "Free Of...", "Microwave", "< 30 Mins", "For Large Groups", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/3", "1/4", "1/4", "3 1/2", "1", "30", "1", "2", "1/2", "1/2"] [RecipeIngredientParts] ["butter", "margarine", "brown sugar", "milk", "confectioners' sugar", "vanilla extract", "water", "salted peanuts"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 441.3 [FatContent] 23.6 [SaturatedFatContent] 7.4 [CholesterolContent] 17.3 [SodiumContent] 322.9 [CarbohydrateContent] 55.2 [FiberContent] 3.2 [SugarContent] 46.0 [ProteinContent] 8.4 [RecipeServings] 16.0 [RecipeYield] 3 pounds [RecipeInstructions] In a microwave-safe bowl, combine the butter, cocoa, brown sugar and milk. Microwave on high until mixture boils, about 3 minutes. Stir in confectioners' sugar and vanilla. Pour into a greased 8-in. square baking pan. In another microwave-safe bowl, heat caramels and water on high for 2 minutes or until melted. Stir in peanuts; spread over chocolate layer. Microwave chocolate chips on high for 1 minute or until melted; spread over caramel layer. Chill until firm.
[Name] Beer Cheese Fondue [AuthorId] 8221 [AuthorName] Joanne Fraser [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-12-27T10:39:00Z [Description] My family always wants me to make this for them! It's so perfect for the Holidays! I put this out on the table with other appetizers and let everyone dip at their own pace. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/28/6/picyGyu9D.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/28/6/PtGgu2nBTECQgC1O5ijz_4693C5C3-9F59-438D-AAB4-D1FABA7C79A3.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/28/6/PtGgu2nBTECQgC1O5ijz_4693C5C3-9F59-438D-AAB4-D1FABA7C79A3.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/16286/gMQpsZ7KTxK60wk79IY0_166955B5-52F5-4527-A91C-95288F64768A.jpeg" ] [RecipeCategory] Cheese [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "3/4", "8", "4", "1", "1", "1"] [RecipeIngredientParts] ["garlic", "beer", "swiss cheese", "sharp cheddar cheese", "flour"] [AggregatedRating] 4.5 [ReviewCount] 22.0 [Calories] 238.1 [FatContent] 16.8 [SaturatedFatContent] 10.7 [CholesterolContent] 54.6 [SodiumContent] 192.5 [CarbohydrateContent] 4.5 [FiberContent] 0.1 [SugarContent] 0.6 [ProteinContent] 15.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Rub inside of fondue pot with garlic.", "Discard garlic.", "Do at stovetop-------------------.", "Add beer to fondue pot and heat until boiling.", "Turn down heat.", "Coat grated cheeses with flour and add to pot.", "Heat slowly.", "At the table------------------.", "Turn on your fondue pot element.", "Put your fondue pot into place.", "Place one cube of bread onto the your fondue spear and dip into Cheese mixture.", "If mixture become too thick, thin it with a little beer by pouring it directly into fondue pot." ]
[Name] Crock Pot Apple and Brown Sugar Corned Beef [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10H [PrepTime] PT10M [TotalTime] PT10H10M [DatePublished] 2001-12-27T10:39:00Z [Description] An all-in-one meal that's easy to make and a huge pleaser. I got this recipe from a friend's mother. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/28/7/eslgaatSRUqTya2BADr4_DSC_0850.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/28/7/YCU4sweRMiscX9rDJngt_DSC_0851.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/28/7/ILhm2MqS4qcwbWVEAMFg_DSC_0867.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/28/7/gDnNPfzQSC2nEca6EHgs_DSC_0868.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/28/7/pic6hr77F.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/28/7/picr41mXP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/28/7/picAWkwOP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/28/7/picBHRNtZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/28/7/pic9FmO1K.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/28/7/picmGLQOV.jpg"] [RecipeCategory] Apple [Keywords] ["Fruit", "Meat", "Kosher", "Free Of...", "Potluck", "Weeknight", "St. Patrick's Day"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "8", "2", "1", "1/2"] [RecipeIngredientParts] ["corned beef brisket", "brown sugar", "prepared mustard", "carrots", "onion", "cabbage"] [AggregatedRating] 5.0 [ReviewCount] 39.0 [Calories] 410.3 [FatContent] 0.8 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 114.4 [CarbohydrateContent] 98.9 [FiberContent] 7.0 [SugarContent] 58.6 [ProteinContent] 6.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients in a large crock pot (cut meat in half if necessary]; stir to mix. Cook on HIGH for 4 to 5 hours or on LOW for 8 to 10 hours. Remove meat and vegetables and some of the cooking liquid. Slice meat thinly across the grain. Serve with vegetables and some of the liquid.
[Name] Double Chocolate Peanut Butter Cookies [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-12-27T10:39:00Z [Description] Make and share this Double Chocolate Peanut Butter Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Nuts", "Kid Friendly", "Kosher", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1/4", "3/4", "3/4", "1 -2", "1", "2", "2", "12", "24 -30"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "salt", "dark brown sugar", "sugar", "unsalted butter", "creamy peanut butter", "eggs", "vanilla", "peanuts"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 274.5 [FatContent] 18.0 [SaturatedFatContent] 8.7 [CholesterolContent] 38.5 [SodiumContent] 113.2 [CarbohydrateContent] 26.6 [FiberContent] 2.2 [SugarContent] 15.3 [ProteinContent] 5.5 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Preheat oven 300°F. In double boiler, over hot but not boiling water, (or microwave], melt semisweet chocolate. Set aside to cool to room temperature. In a small bowl, whisk together flour, baking soda and salt. In a medium bowl; whisk together sugars. Add butter and beat until well combined. Add peanut butter and beat until smooth. Add eggs and vanilla; beat until just combined. Add flour mixture and milk chocolate chips; beat until no streaks of flour are visible. Pour in melted chocolate; mix partially with a wooden spoon until marbled. Drop dough in 3 T mounds, 2\" apart on ungreased baking sheet. Top with one whole peanut. Bake 23 minutes or until just set but still soft. Cool on cookie sheet 30 seconds, then transfer to wire rack.
[Name] Chocolate Peanut Butter Terrine [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT5H [TotalTime] PT5H15M [DatePublished] 2001-12-27T10:39:00Z [Description] Make and share this Chocolate Peanut Butter Terrine recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Kid Friendly", "Kosher", "Free Of...", "Christmas", "Hanukkah", "Weeknight", "Refrigerator"] [RecipeIngredientQuantities] ["11", "4", "6", "4", "4", "1 3/4", "4", "5", "2", NA, "1/2", NA] [RecipeIngredientParts] ["bittersweet chocolate", "unsalted butter", "granulated sugar", "heavy cream", "bittersweet chocolate", "unsalted butter", "light corn syrup", "chocolate curls"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 576.0 [FatContent] 54.0 [SaturatedFatContent] 29.7 [CholesterolContent] 280.8 [SodiumContent] 112.2 [CarbohydrateContent] 19.5 [FiberContent] 1.0 [SugarContent] 12.0 [ProteinContent] 7.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Make the chocolate peanut butter mousse--------------------. Lightly grease the bottom and sides of a 9 1/4-by-5 1/4-by-2 3/4-inch metal loaf pan. Line the pan with plastic wrap so that the plastic extends about 2 inches beyond the rim of the pan. Place the pan in the freezer. Fill a medium saucepan one-third of the way with water and bring to a simmer. Place the chocolate, butter and peanut butter in a medium metal bowl over the simmering water and melt. When melted, set the chocolate mixture aside, keeping it warm. In a 4 1/2-quart bowl of an electric mixer, using the wire whip attachment, beat the egg yolks at medium speed until wellblended. While continuing to beat, add 2 tablespoons of the sugar in a steady stream. Remove the bowl from the mixer stand and place over a pot of hot water. (The bottom of the bowl must touch the water.] Cook over medium-high heat, whisking constantly until the mixture is thick and tripled in volume, and registers 140 degrees F for 3 to 5 minutes on an instant read thermometer. Remove the bowl from the heat and whisk the mixture until it is room temperature. Using a large rubber spatula, gently fold in the reserved chocolate mixture. In a chilled stainless steel medium bowl, using a hand-held electric mixer set at medium-high speed, whip the cream and 2 tablespoons of the sugar until soft peaks begin to form. Using the rubber spatula, gently fold the whipped cream into the chocolate mixture. Carefully scrape the mousse/terrine mixture into the prepared terrine pan. Smooth the top with the rubber spatula. Tap the pan on the counter to eliminate any air bubbles. Cover the top of the terrine with the plastic wrap overhang. Refrigerate for at least four hours until set. Unmold the terrine------------------------. Unfold the plastic wrap from the top of the chilled terrine, and use it to lift the terrine out of the loaf pan. Invert the terrine onto a rack set on top of a cookie sheet. Remove the plastic wrap from the terrine. Glaze the terrine------------------. Melt the chocolate and butter. Whisk in the corn syrup. Remove the melted chocolate from the double boiler and let cool for about 5 told minutes so it can thicken slightly. Pour the glaze over the terrine, spreading it evenly over the entire terrine using an offset metal cake spatula. Refrigerate until set, about 15 minutes. To serve--------------------. Slice the terrine with a hot, dry knife into 9 even slices, and then again in half making a total of 18 pieces. Place 3 pieces of terrine on each dessert plate. Sprinkle with toasted peanuts over the top and sides of the terrine. Garnish with sweetened whipped cream and chocolate curls.
[Name] Crock Pot Coke Brisket [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10H [PrepTime] PT5M [TotalTime] PT10H5M [DatePublished] 2001-12-27T10:40:00Z [Description] Make and share this Crock Pot Coke Brisket recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Kosher", "Potluck", "Hanukkah", "Weeknight", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "2", "2", "2", "1", "1/2", "1", "1/4", NA, "1", "1"] [RecipeIngredientParts] ["beef brisket", "paprika", "garlic cloves", "onion", "ketchup", "celery", "hot water"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 791.3 [FatContent] 63.8 [SaturatedFatContent] 24.8 [CholesterolContent] 165.6 [SodiumContent] 775.4 [CarbohydrateContent] 13.1 [FiberContent] 0.9 [SugarContent] 7.3 [ProteinContent] 39.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Throw everything in your crock pot and cook all day! (Low for 10 hours].
[Name] Peanut Butter Chocolate Delight [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-12-27T10:40:00Z [Description] This is a great dessert, kids and adults go wild over it. Although the original recipe calls for whipped topping, I use real whipped cream, LOTS of whipped cream! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/29/1/picUft4CL.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Kid Friendly", "Kosher", "< 30 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["3/4", "1 1/2", "3/4", "1", "1", "1", "1/2", "1", "1", "3"] [RecipeIngredientParts] ["butter", "margarine", "all-purpose flour", "roasted peanuts", "cream cheese", "powdered sugar", "crunchy peanut butter", "instant chocolate pudding mix", "vanilla instant pudding mix", "milk"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 483.6 [FatContent] 32.3 [SaturatedFatContent] 16.8 [CholesterolContent] 47.9 [SodiumContent] 471.8 [CarbohydrateContent] 42.2 [FiberContent] 2.2 [SugarContent] 24.1 [ProteinContent] 9.3 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] ["Combine first 3 ingredients; press into a 13-x 9-inch pan.", "Bake at 375 degrees for 15 minutes; cool.", "Combine cream cheese, 1 1/2 cups whipped topping, sugar, and peanut butter, stirring until blended.", "Spread over prepared crust, and chill.", "Beat pudding mixes and milk at medium speed with an electric mixer for 2 minutes.", "Spread over cream cheese layer.", "Spread remaining whipped topping over pudding layer, and chill.", "For Chocolate Delight, omit peanut butter, and substitute chopped pecans for peanuts." ]
[Name] Penicillin Pizza [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-12-27T10:40:00Z [Description] Make and share this Penicillin Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Kid Friendly", "High In...", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "1", "2", "3", NA, NA, NA] [RecipeIngredientParts] ["English muffins", "mozzarella cheese", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 271.2 [FatContent] 10.4 [SaturatedFatContent] 5.9 [CholesterolContent] 32.8 [SodiumContent] 543.9 [CarbohydrateContent] 29.1 [FiberContent] 2.7 [SugarContent] 3.0 [ProteinContent] 15.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Split muffins and place on an ungreased cookie sheet, making sure they don't touch. Spoon a thin layer of sauce on top then cover the sauce with a layer of shredded cheese. Set aside. Pour the Parmesan into a small bowl and add five drops each yellow, red and green food coloring until it's an even shade of mold green. (Use plastic bag to prevent your fingers from staining.] Set aside. With an adult's help, broil the pizzas until the cheese has melted and begun to brown. Remove from oven and let cool about 1 minute. Carefully sprinkle mold on top of hot pizzas. Allow pies to cool slightly before you slip on a lab coat and serve.
[Name] Cheesy Onion & Pepper Dip [AuthorId] 23302 [AuthorName] Millereg [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-12-27T10:40:00Z [Description] This started as a recipe from the American Heart Association, but I didn't have the exact ingredients called for. So I substituted a couple, added a few, and was very well plesed with the results. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Free Of...", "Potluck", "Spicy", "Christmas", "Thanksgiving", "< 15 Mins", "For Large Groups", "No Cook", "Beginner Cook", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["12", "2", "2", "1", "4", "7", "1/2", "4", "4", "1", "1", "1", NA] [RecipeIngredientParts] ["sour cream", "mayonnaise", "chives", "red onion", "scallions", "parmesan cheese", "feta cheese", "green peppers", "garlic powder", "cayenne pepper", "red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 49.3 [FatContent] 4.1 [SaturatedFatContent] 2.5 [CholesterolContent] 11.8 [SodiumContent] 70.9 [CarbohydrateContent] 1.9 [FiberContent] 0.3 [SugarContent] 1.2 [ProteinContent] 1.6 [RecipeServings] 24.0 [RecipeYield] 1 quart [RecipeInstructions] Combine all ingredients in a small bowl, blender, or food processor; mix well. Taste and add more cayenne and/or pepper flakes if desired. Cover and chill at least 2 hours before serving.
[Name] Holiday Coconut Macaroons [AuthorId] 6836 [AuthorName] Mary Scheffert [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-12-27T10:40:00Z [Description] Make and share this Holiday Coconut Macaroons recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Coconut", "Fruit", "Nuts", "Christmas", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "2/3", "1/4", "1/8", "1/2", "4", "1/4", "1/4"] [RecipeIngredientParts] ["sugar", "flour", "salt", "coconut"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 123.0 [FatContent] 9.2 [SaturatedFatContent] 8.1 [CholesterolContent] 0.0 [SodiumContent] 26.5 [CarbohydrateContent] 10.0 [FiberContent] 2.4 [SugarContent] 6.7 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 24 cookies [RecipeInstructions] Preheat oven to 325F degrees. Grease& lightly flour cookie sheets. In medium bowl, beat egg whites until foamy. Add sugar, flour, salt& almond extract; blend well. Stir in coconut& cherries (or fruit mix]. Drop tablespoons onto cookie sheet, approximately 2 inches apart. Bake 13-17 minutes or until set& lightly browned. Immediately remove from cookie sheets& cool completely.
[Name] Flat Cat Cookies [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-12-27T10:40:00Z [Description] Make and share this Flat Cat Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Kid Friendly", "< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1 -2", NA, NA] [RecipeIngredientParts] "flour" [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 138.9 [FatContent] 6.5 [SaturatedFatContent] 1.7 [CholesterolContent] 9.1 [SodiumContent] 132.9 [CarbohydrateContent] 18.9 [FiberContent] 0.2 [SugarContent] 6.8 [ProteinContent] 1.4 [RecipeServings] 18.0 [RecipeYield] 3 dozen [RecipeInstructions] With an adult's help, preheat oven to temperature specified on package. Sprinkle flour on a clean, flat surface and roll out cookie dough slightly thicker than what the package calls for. Then, using butter knife, cut out cookies in the shape of a flattened cat. Use a large spatula to carefully transfer cookies to cookie sheet. Bake according to package directions. While they're cooling, count out enough cinnamon candies to put two eyes and a nose on each cat. Carefully flatten between the front and back of two spoons and set aside. Allow the cookies to cool on the cookie sheet for about 3 minutes and then press in eyes and nose. Transfer to wire rack to continue cooling. Dribble jam here and there on each cookie for blood. Makes approximately 3 dozen kitty road kill. Sicko serving suggestion: Instead of making each cookie in a perfect cat shape, make a few that are missing a limb and/or tail. Why not even sever a head or two?. Drip jam blood at stumps for an authentically dismembered look?
[Name] Del's Layer Bars [AuthorId] 6836 [AuthorName] Mary Scheffert [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2001-12-27T10:40:00Z [Description] I got this recipe from my sister-in-law. These bars are her favorite--I'd be in big trouble if these weren't on my Christmas cookie list every year! [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Nuts", "Christmas", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "3", "2", "1", "1/4", "1/2", "1/2", "1", "1/2", "3/4", "1/2"] [RecipeIngredientParts] ["flour", "margarine", "powdered sugar", "eggs", "sugar", "flour", "salt", "baking powder", "vanilla", "coconut", "maraschino cherry"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 274.9 [FatContent] 15.2 [SaturatedFatContent] 4.2 [CholesterolContent] 35.2 [SodiumContent] 271.2 [CarbohydrateContent] 31.8 [FiberContent] 1.7 [SugarContent] 19.4 [ProteinContent] 4.2 [RecipeServings] nan [RecipeYield] 12 bars [RecipeInstructions] Mix pastry ingredients with fingers until smooth. Pat into an 8- or 9-inch pan. Bake at 350°F for 10 minutes. While pastry is baking, combine the filling ingredients. Spread over partially baked pastry. Return pan to oven, and bake for another 25 minutes or until center is set. Cool; cut into squares. *NOTE: Recipe can be easily doubled & baked in a 9 x 13 pan.
[Name] Californian Lemonade [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-27T10:40:00Z [Description] Make and share this Californian Lemonade recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["60", "60", "1"] [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 35.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.1 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 0.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients into a shaker cup filled with ice. Shake. Strain into 4 shooter glasses. 1,2,3 shoot.
[Name] White Fantasy Fudge [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-12-27T10:40:00Z [Description] You get a good upper body workout making this stuff. A big favorite with my daughters' ambulance volunteer gang. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/30/0/picEmhzUc.jpg" [RecipeCategory] Candy [Keywords] ["Dessert", "Lunch/Snacks", "Fruit", "Nuts", "Kid Friendly", "Kosher", "< 15 Mins", "For Large Groups", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "16", NA, NA] [RecipeIngredientParts] ["white chocolate", "chunky peanut butter", "peanuts"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 400.5 [FatContent] 25.4 [SaturatedFatContent] 13.6 [CholesterolContent] 4.0 [SodiumContent] 129.1 [CarbohydrateContent] 39.3 [FiberContent] 1.3 [SugarContent] 37.1 [ProteinContent] 6.2 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Melt the peanut butter, chocolate and, chips in a large pot. Then add enough peanuts and pretzels so that it is tough to stir, mixing well so that all are coated well. Pour into a greased 13\" X 9\" pan and chill in the`fridge`til hard. Remove and cut into bars or break into chunks of desired size.
[Name] Eggnog Logs [AuthorId] 6836 [AuthorName] Mary Scheffert [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-12-27T10:40:00Z [Description] I got this recipe from a business associate, who is also an avid cookie baker. If you like egg nog, you'll love these little cookies! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Christmas", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "1", "2", "2", "1", "3", "1", "2", "3", "3/4", "1/4", "2 -3", NA] [RecipeIngredientParts] ["sugar", "margarine", "vanilla", "egg", "flour", "nutmeg", "powdered sugar", "margarine", "vanilla", "milk", "nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 82.8 [FatContent] 3.8 [SaturatedFatContent] 0.7 [CholesterolContent] 3.6 [SodiumContent] 43.7 [CarbohydrateContent] 11.4 [FiberContent] 0.2 [SugarContent] 6.5 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 60 cookies [RecipeInstructions] In a large bowl, beat sugar, 1 cup margarine, 2 tsp vanilla, 2 tsp rum extract and egg until light& fluffy. Stir in flour& 1 tsp nutmeg; mix well. Cover dough with plastic wrap- chill at least 30-45 minutes for easier handling. Preheat oven to 350F degrees. Divide dough into 6 pieces. On lightly floured surface, shape each piece of dough into a long rope, 1/2-inch in diameter. Cut into 3-inch lengths; place on ungreased cookie sheets. Bake 12-15 minutes or until light golden brown. Immediately remove from cookie sheets,& cool completely. To make frosting: in a small bowl, combine all frosting ingredients (except nutmeg], adding enough milk for desired spreading consistency; blend until smooth. Spread frosting on cookies, and mark with tines of a fork to resemble bark. Sprinkle each cookie lightly with nutmeg,& allow frosting to set. Store cookies in a tightly covered container. **NOTE:These cookies freeze well.
[Name] Black Mexican [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT4M [TotalTime] PT4M [DatePublished] 2001-12-27T10:40:00Z [Description] Make and share this Black Mexican recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Mexican", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["15", "15"] [RecipeIngredientParts] "Kahlua" [AggregatedRating] nan [ReviewCount] nan [Calories] 53.6 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.4 [CarbohydrateContent] 5.6 [FiberContent] 0.0 [SugarContent] 5.6 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Pour both into a lowball glass over ice. Drink.
[Name] Fudgy Chocolate Fondue [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-12-27T10:40:00Z [Description] Make and share this Fudgy Chocolate Fondue recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Kosher", "Free Of...", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "3/4", "1/2", "1"] [RecipeIngredientParts] ["butter", "margarine", "sugar", "evaporated milk", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 433.8 [FatContent] 26.4 [SaturatedFatContent] 16.0 [CholesterolContent] 70.1 [SodiumContent] 196.9 [CarbohydrateContent] 46.8 [FiberContent] 2.0 [SugarContent] 37.6 [ProteinContent] 4.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In small saucepan over low heat melt butter. Remove from heat; immediately stir in cocoa. Add sugar and evaporated milk; cook over low heat, stirring constantly, until sugar is dissolved and mixture is smooth. Remove from heat; stir in vanilla. Serve warm with selection of fruit, marshmallows or small pieces of cake or cookies.
[Name] Deli Style Brisket - Crock Pot [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10H [PrepTime] PT10M [TotalTime] PT10H10M [DatePublished] 2001-12-27T10:40:00Z [Description] This one is a big favorite in our house. Makes a great gravy -- perfect for sopping up with a hunk of rye bread! [Images] character(0) [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "High Protein", "Kosher", "High In...", "Potluck", "Hanukkah", "Weeknight", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "1/4", "1"] [RecipeIngredientParts] ["beef brisket", "onion", "garlic powder", "ketchup", "all-purpose flour"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 1459.3 [FatContent] 120.5 [SaturatedFatContent] 48.5 [CholesterolContent] 331.1 [SodiumContent] 459.1 [CarbohydrateContent] 10.5 [FiberContent] 0.8 [SugarContent] 5.5 [ProteinContent] 78.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place brisket fat side up into slow cooker, sprinkle garlic powder on top and rub ketchup generously into brisket. Add onion slices all around and on top of meat, add enough water to coat the bottom of the cooker. Cook on low, all day, for the most tender brisket you will ever eat. For gravy, remove brisket and turn thermostat to high. Mix flour with 1/4 cup water, add to pot and bring to a boil, stirring constantly.
[Name] Faux Fudge -- Jello Pudding Fudge [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-12-27T10:40:00Z [Description] Make and share this Faux Fudge -- Jello Pudding Fudge recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/30/6/picFQwAaY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/30/6/picmZiAfV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/30/6/picDB6GbY.jpg"] [RecipeCategory] Candy [Keywords] ["Dessert", "Lunch/Snacks", "Fruit", "Nuts", "Low Protein", "Kid Friendly", "Kosher", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/4", "1 1/2", "1/4"] [RecipeIngredientParts] ["Jell-O chocolate pudding and pie filling", "butter", "milk", "confectioners' sugar"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 1529.4 [FatContent] 45.1 [SaturatedFatContent] 19.6 [CholesterolContent] 70.6 [SodiumContent] 773.9 [CarbohydrateContent] 279.2 [FiberContent] 7.5 [SugarContent] 220.3 [ProteinContent] 10.7 [RecipeServings] nan [RecipeYield] 1 pound [RecipeInstructions] Combine pudding, butter and milk. Bring to a full boil. Boil gently for 1 minute; stirring constantly. Remove from heat. Quickly blend in sugar; add nuts. Pour into greased 8x4-inch pan. Cool; cut into squares. Note: Any flavor of pudding will do.
[Name] Sweet Crunchy Nuts [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-12-27T10:40:00Z [Description] Make and share this Sweet Crunchy Nuts recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Nuts", "Kid Friendly", "Kosher", "Free Of...", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/4", "1"] [RecipeIngredientParts] ["eggs", "brown sugar", "butter", "margarine", "cashews", "peanuts"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 543.7 [FatContent] 44.0 [SaturatedFatContent] 7.5 [CholesterolContent] 68.1 [SodiumContent] 70.2 [CarbohydrateContent] 34.6 [FiberContent] 3.8 [SugarContent] 28.0 [ProteinContent] 10.3 [RecipeServings] 8.0 [RecipeYield] 5 cups [RecipeInstructions] Heat oven to 275 degrees. Have a 15-1/2 X 10-1/2 inch jelly roll pan ready. Beat egg whites in a large bowl with electric mixer until soft peaks form when beaters are lifted. Gradually add sugar, beating until whites are stiff and glossy. Stir in butter; add nuts and toss to coat well. Spread in ungreased pan. Bake 1 hour or until meringue is dry, stirring every 15 minutes to separate nuts. Cool completely in pan on wire rack. Store tightly covered at room temperature up to 2 months. (If they last that long!].
[Name] Almond Delight [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-27T10:40:00Z [Description] I quite like this drink. Has a very interesting flavour. Very simple drink to make for those people out there that are not really confident about making cocktails. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["10", "20"] [RecipeIngredientParts] "Amaretto" [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] 1.0 [RecipeYield] nan [RecipeInstructions] Pour both ingredients into a lowball glass over ice. Serve. Drink.
[Name] Spanakopita, Spinach Pie [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-12-27T10:40:00Z [Description] Make and share this Spanakopita, Spinach Pie recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/30/9/picelalkL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/30/9/picKVzuRM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/30/9/picWN15eV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/30/9/pictKAMyt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/30/9/pic2k5SJG.jpg" ] [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Greek", "European", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["10", "2", "1", "1/2", "1", "1/2", "2", "1/4", "1/2", "1", "1/4", "4", NA, "6"] [RecipeIngredientParts] ["phyllo pastry", "spinach", "onion", "olive oil", "green onion", "parsley", "dill", "fennel", "nutmeg", "dry curd cottage cheese", "feta cheese", "parmesan cheese", "eggs", "butter"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 411.8 [FatContent] 31.5 [SaturatedFatContent] 11.9 [CholesterolContent] 148.7 [SodiumContent] 563.8 [CarbohydrateContent] 20.5 [FiberContent] 3.6 [SugarContent] 2.6 [ProteinContent] 14.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat the washed spinach, do not add water the moisture from washing the spinach is enough. Saute until just wilted 3-5 minutes,remove from pan set aside. Fry onion in the oil for 10 minutes, add green onion and fry a further 5 minutes In a large bowl mix onions& spinach, add parsley, dill or fennel, nutmeg, cheeses and eggs. Stir to combine and check taste for the amount of salt& pepper you want. Brush a 12x10\" baking dish with butter and line with a sheet of fillo. Brush sheet with butter and place in another sheet of fillo continue to brush each sheet until you have 5 layers. Pour in the spinach mixture and top with remaining 5 sheets of fillo buttering each sheet. Brush top layer with butter and score it with a very sharp knife or a razor blade in serving size squares. Sprinkle with water to keep the fillo from curling. Bake in 350f oven for about 45 minute, or until it has puffed and is golden. allow to sit for 5 minutes and serve.
[Name] Ralph's Retch [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT3H [TotalTime] PT3H [DatePublished] 2001-12-27T10:40:00Z [Description] Make and share this Ralph's Retch recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/31/0/picVjElTa.jpg" [RecipeCategory] Beverages [Keywords] ["Kid Friendly", "Weeknight", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "40", "2"] [RecipeIngredientParts] "strawberry Jell-O gelatin dessert" [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 81.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 103.2 [CarbohydrateContent] 19.2 [FiberContent] 0.0 [SugarContent] 18.3 [ProteinContent] 1.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Prepare jello according to package directions.", "Pour into shallow pan and chill until firm, about 3 hours.", "Using a dull knife, make as many cuts as possible across the length and width, forming tiny cubes.", "With an adult's help, grind ice cubes in a blender.", "Spoon alternating layers of crushed ice and gelatin pieces into tall glasses, filling them about 2\" away from tops.", "Slowly pour soda into each glass until full, then stir gently.", "Serve retch with ice tea spoons, so your guests can get at every chilly glob." ]
[Name] Cookies 'n Cream Fudge [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT5M [PrepTime] PT2H [TotalTime] PT2H5M [DatePublished] 2001-12-27T10:40:00Z [Description] Make and share this Cookies 'n Cream Fudge recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/31/1/XoeultYISjqmPMD4KdDI_117-cookies-n-cream-fudge.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/31/1/2KS7kIsTvKodd1O1OeOD_140-cookies-n-cream-fudge.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/31/1/ArPoJBkiTti3dJOqBX3D_147-cookies-n-cream-fudge.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/31/1/uUqEOZxMSMWPIZCWZA2z_175-cookies-n-cream-fudge.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/31/1/picBPOtdE.jpg"] [RecipeCategory] Candy [Keywords] ["Dessert", "Lunch/Snacks", "Kid Friendly", "Kosher", "Weeknight", "Refrigerator", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/2", "1/2", "2/3", "2", "8", "1", "12"] [RecipeIngredientParts] ["sugar", "margarine", "butter", "evaporated milk", "marshmallow creme", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 25.0 [Calories] 141.5 [FatContent] 3.7 [SaturatedFatContent] 1.0 [CholesterolContent] 1.4 [SodiumContent] 64.0 [CarbohydrateContent] 27.1 [FiberContent] 0.1 [SugarContent] 21.4 [ProteinContent] 0.7 [RecipeServings] nan [RecipeYield] 36 squares [RecipeInstructions] Line 8-inch-square pan with foil so that foil extends over sides of pan; butter foil. In large heavy duty saucepan, combine sugar, margarine, and milk. Bring to a boil over medium heat, stirring constantly. Continue boiling 3 minutes over medium heat, stirring constantly. Remove from heat. Add marshmallow creme, candy coating and vanilla; blend until smooth. Pour half of mixture into foil-lined pan. Sprinkle cookie pieces over entire surface. Top with remaining mixture. Cool to room temperature. Refrigerate 1 to 2 hours or until set. Remove fudge from pan by lifting foil; remove foil from fudge. Using large knife, cut into squares. Store in refrigerator.
[Name] Chocolate Peanut Butter Log [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT40M [TotalTime] PT40M [DatePublished] 2001-12-27T10:40:00Z [Description] My daughters have a fun time making this. I usually use soy milk powder for a dairy-free vegan dessert. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "High Protein", "Kid Friendly", "Kosher", "High In...", "< 60 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["3", "3/4", "2", "1", "2", "1 1/2", "3", "1/3"] [RecipeIngredientParts] ["peanut butter", "quick-cooking oats", "vanilla extract", "water", "water", "sugar", "non-fat powdered milk"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 59.7 [FatContent] 2.7 [SaturatedFatContent] 0.6 [CholesterolContent] 0.8 [SodiumContent] 43.7 [CarbohydrateContent] 6.3 [FiberContent] 0.7 [SugarContent] 3.9 [ProteinContent] 3.1 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In a small bowl, combine all ingredients and mix well. Place mixture on wax paper and shape into a log. Roll up wax paper and chill in the refrigerator at least 30 minutes.
[Name] Bailey's Truffle Fudge [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10M [PrepTime] PT2H [TotalTime] PT2H10M [DatePublished] 2001-12-27T10:40:00Z [Description] Make and share this Bailey's Truffle Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Lunch/Snacks", "Fruit", "Nuts", "Kid Friendly", "Kosher", "Weeknight", "Refrigerator", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1/4", "3", "1", "1/2", "1", "1/2", "2", "4"] [RecipeIngredientParts] ["butter", "powdered sugar", "Baileys Irish Cream", "butter", "Baileys Irish Cream"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 119.1 [FatContent] 6.3 [SaturatedFatContent] 3.8 [CholesterolContent] 6.2 [SodiumContent] 16.9 [CarbohydrateContent] 15.6 [FiberContent] 0.6 [SugarContent] 14.5 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 64 pieces [RecipeInstructions] Fudge: Melt all chips with butter until they are soft enough to stir smooth. Do not overheat. Add chocolate/butter mixture to powdered sugar and Baileys. Stir until smooth. Add nuts, if desired. Mix well. Place fudge in an 8-inch square pan sprayed with vegetable spray. Lay a sheet of plastic wrap on top and gently press to smooth fudge. Topping: Melt chips until smooth. Remove from heat. With a fork, beat in butter and Bailey's until smooth. Spread topping over fudge with a knife. If a very smooth top is desired, use a piece of plastic as done on fudge. Refrigerate until firm, 1 to 2 hours. Can be frozen.
[Name] Chocolate Cinnamon Fondue (Dairy Free) [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1M [PrepTime] PT5M [TotalTime] PT6M [DatePublished] 2001-12-27T10:40:00Z [Description] Make and share this Chocolate Cinnamon Fondue (Dairy Free) recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Kosher", "< 15 Mins", "Beginner Cook", "Dairy Free Foods", "Easy"] [RecipeIngredientQuantities] ["1/4", "8", "1/4", "2", "1/4", "1/2"] [RecipeIngredientParts] ["margarine", "bittersweet chocolate", "flour", "light corn syrup", "Kahlua", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 825.7 [FatContent] 8.2 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 231.8 [CarbohydrateContent] 193.8 [FiberContent] 0.5 [SugarContent] 71.7 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] Melt margarine and chocolate. Whisk in flour until blended; cook 1 minute, stirring. Remove from heat, blend in cinnamon. Pour into fondue dish; keep warm. Suggested dippers: bananas, strawberries, oranges, lowfat pound cake.
[Name] "Crock Pot Corned Beef [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10H [PrepTime] PT10M [TotalTime] PT10H10M [DatePublished] 2001-12-27T10:40:00Z [Description] Make and share this "Crock Pot Corned Beef recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/31/5/picWftr2U.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/31/5/picUbHxjn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/31/5/picQOJqJR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/31/5/picHMgUML.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/31/5/picQ60KEV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/31/5/picfP7Osg.jpg"] [RecipeCategory] Greens [Keywords] ["Vegetable", "Meat", "European", "Kosher", "Free Of...", "Potluck", "Hanukkah", "Weeknight", "St. Patrick's Day", "Oven", "Easy"] [RecipeIngredientQuantities] ["4 1/2", "1/2", "2", "3", "1", "3"] [RecipeIngredientParts] ["corned beef brisket", "pepper", "onions", "vinegar", "cabbage", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 932.1 [FatContent] 64.7 [SaturatedFatContent] 21.6 [CholesterolContent] 333.2 [SodiumContent] 3884.6 [CarbohydrateContent] 20.2 [FiberContent] 4.5 [SugarContent] 12.7 [ProteinContent] 64.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine ingredients in removable liner with cabbage on top. Cut meat to fit, if necessary. Place liner in base. Cover and cook on low 10-12 hours; high 6-7 hours or auto 6-8 hours.
[Name] Karithopita, Walnut Cake [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-12-27T10:40:00Z [Description] I have not made this cake but have posted it by request. I trust the cookbook that it came from. Traditional Greek dessert. Sounds very sweet for my taste [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Greek", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1/4", "4", "1 1/2", "4", "1", "1", "2", "1 1/2", "1 1/2", "1", "1", "1"] [RecipeIngredientParts] ["butter", "eggs", "flour", "baking powder", "cinnamon", "salt", "walnuts", "sugar", "water", "cinnamon bark", "fresh lemon juice", "brandy"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 4538.6 [FatContent] 266.4 [SaturatedFatContent] 79.1 [CholesterolContent] 1089.8 [SodiumContent] 2556.9 [CarbohydrateContent] 483.4 [FiberContent] 22.0 [SugarContent] 308.1 [ProteinContent] 81.3 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Cream the butter& sugar until light& fluffy. Add egg yolks, beat well. Sift together the flour, Baking powder, cinnamon& salt. Beat egg whites stiff. Fold the flour into the butter/sugar then mix in about 1/3 of the egg whites. Fold in the groung walnuts and then fold in the last of the egg whites, use a metal spoon to blend mixture well, evenly and quickly. Spread in a buttered 9x12 cake pan and bake in 350f oven for 45 minutes or until cake is done. Meanwhile dissolve the sugar in the water over medium heat add cinnamon bark& lemon juice and bring to a boil, boil for 10 minutes. Remove from heat, remove bark, stir in the brandy& cool. Pour cold syrup over the hot cake and let the cake cool. Cut into squares or diamonds. Serve with whipped cream.
[Name] Crustless Spinach Pie [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-12-27T10:40:00Z [Description] Make and share this Crustless Spinach Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["High In...", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "3/4", "3", "1", "1", "1/2", "6"] [RecipeIngredientParts] ["eggs", "salt", "wheat germ", "frozen spinach", "cottage cheese", "cheddar cheese", "whole wheat flour"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 296.2 [FatContent] 19.0 [SaturatedFatContent] 11.1 [CholesterolContent] 156.8 [SodiumContent] 906.6 [CarbohydrateContent] 7.4 [FiberContent] 2.1 [SugarContent] 1.1 [ProteinContent] 24.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Thaw and chop frozen spinach. Beat eggs in a large bowl with the flour until smooth. Add spinach and mix well. Spread mixture in an 8x10 inch baking pan. Mix cheeses with salt and layer this onto spinach. Sprinkle with wheat germ. Bake at 350F for 45 minutes.
[Name] Dales Deviled Eggs [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-12-27T10:42:00Z [Description] Make and share this Dales Deviled Eggs recipe from Food.com. [Images] character(0) [RecipeCategory] Potluck [Keywords] ["Christmas", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["12", "1/2", "1", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["eggs", "mayonnaise", "brown mustard", "bread and butter pickle juice", "celery seed", "paprika", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 72.7 [FatContent] 4.8 [SaturatedFatContent] 1.6 [CholesterolContent] 186.0 [SodiumContent] 71.4 [CarbohydrateContent] 0.5 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 6.3 [RecipeServings] 12.0 [RecipeYield] 24 eggs [RecipeInstructions] Place eggs one layer deep in a large pan. Cover with hot water by 1\". Bring water to a gentle boil, lower heat and gently boil for 15 minutes. Remove from heat and place pot under cold running water, as soon as eggs are cool enough to handle peel them under cold water. Place on a paper towel to dry. Cut eggs in half, put yolks into a medium bowl, place whites on a prepared tray. Refrigerate whites. Chop yolks with a pastry cutter, food processor or mash with a fork. Add remaining ingredients, whisk thoroughly, adjust seasonings (the list will yield a pretty mild batch]. Add more mayo if a creamier texture is desired. Pipe filling into whites, sprinkle more salt and paprika and serve.
[Name] College Scrapple [AuthorId] 27274 [AuthorName] Krystal Shankle [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-12-27T15:52:00Z [Description] I like this recipe because my family always enjoyed this growing up. It is very easy and inexpensive. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/31/9/picrpcL7i.jpg" [RecipeCategory] Meat [Keywords] ["Kid Friendly", "< 30 Mins", "Beginner Cook", "Stove Top", "College Food", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["ground beef", "ground turkey", "rice", "corn", "salt", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 230.0 [FatContent] 14.6 [SaturatedFatContent] 5.2 [CholesterolContent] 56.7 [SodiumContent] 431.6 [CarbohydrateContent] 8.0 [FiberContent] 0.2 [SugarContent] 0.9 [ProteinContent] 15.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown hamburger in skillet on medium heat. While browning meat, boil noodles. When done drain corn, and mix all ingredients together. Serve with garlic bread. This is quick and easy, and fits your college budget. Enjoy!
[Name] 7 Layer Ham Casserole [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-12-27T15:52:00Z [Description] Make and share this 7 Layer Ham Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Rice", "Cheese", "Vegetable", "Meat", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "1", "2"] [RecipeIngredientParts] ["rice", "ham", "frozen broccoli", "onion", "milk", "cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 14.0 [Calories] 550.4 [FatContent] 20.2 [SaturatedFatContent] 10.6 [CholesterolContent] 69.5 [SodiumContent] 1335.4 [CarbohydrateContent] 62.7 [FiberContent] 3.5 [SugarContent] 2.7 [ProteinContent] 28.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In 2 quart casserole dish layer ham, rice, broccoli and onion. Mix soup, milk and cheese in bowl, pour over layers. Bake at 350 degrees for 30 minutes, or until hot and bubbly. I sometimes add buttered bread crumbs to the top before baking.
[Name] Spicy Roast Duck a La Princess [AuthorId] 27290 [AuthorName] Princess [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2001-12-27T15:52:00Z [Description] Make and share this Spicy Roast Duck a La Princess recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Winter", "Spicy", "Thanksgiving", "Weeknight", "Roast", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "1", NA] [RecipeIngredientParts] ["duck", "garlic", "paprika", "olive oil"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 1711.7 [FatContent] 166.4 [SaturatedFatContent] 55.9 [CholesterolContent] 321.2 [SodiumContent] 266.7 [CarbohydrateContent] 0.8 [FiberContent] 0.3 [SugarContent] 0.2 [ProteinContent] 48.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] If using frozen duck, thaw out over night Preheat oven to 350°F. Clean duck by rinsing, removing giblets, excess fat and blood Rub generously with olive oil. mix the pepper, paprika, Cajun seasoning, garlic clove, and seasoning salt in small dish Sprinkle mixture on the inside and outside of duckling. Place in oven bag. Cut 2 small slits on the top of the bag and put in oven for 1 hr and 30 minutes, or until juices run clear.
[Name] Bomb Shelter Croustades [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT30M [PrepTime] PT25M [TotalTime] PT55M [DatePublished] 2001-12-27T15:52:00Z [Description] According to the cookbook where this recipe was found, Grand Slam, the creative name of this recipe originates from the fact that the recipe was created by the wife of the architect who designed former Canadian Prime Minister Pierre Trudeau's bomb shelter! [Images] character(0) [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Cheese", "Vegetable", "Canadian", "Potluck", "Broil/Grill", "< 60 Mins", "Oven", "Refrigerator", "Freezer", "Easy"] [RecipeIngredientQuantities] ["24", "2", "3", "1/2", "4", "2", "1", "3", "1/2", "1", "1", "1 1/2", "3"] [RecipeIngredientParts] ["butter", "onions", "mushroom", "butter", "flour", "dry white wine", "salt", "cayenne pepper", "fresh parsley", "green onions", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 406.6 [FatContent] 22.8 [SaturatedFatContent] 13.2 [CholesterolContent] 65.3 [SodiumContent] 759.7 [CarbohydrateContent] 41.9 [FiberContent] 2.2 [SugarContent] 4.0 [ProteinContent] 8.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] First, make the croustades: generously butter small muffin tins, then cut a 3-inch round from each slice of bread and carefully fit into the muffin tins. Bake in preheated 400F oven for 10 minutes, or until rims are lightly browned; remove from tins and cool (may be frozen at this point]. Now make filling. In a skillet, melt butter, then saute onions and mushrooms; stir and cook until all the moisture is evaporated. Sprinkle with flour, then stir thoroughly. Add cream, stirring constantly until it boils. Add wine, reduce heat, and simmer a few minutes longer. Remove from heat; stir in salt, cayenne, parsley and green onion. Transfer to a bowl; cover and refrigerate until needed. To serve, preheat oven to 350F; spoon mushroom filling into croustades; lightly sprinkle with parmesan and place on cookie sheet. Heat in oven for 10 minutes, then put briefly under the broiler.
[Name] City "Chicken" [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2001-12-28T17:33:00Z [Description] Make and share this City "Chicken" recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1/4", "2", "2"] [RecipeIngredientParts] ["flour", "salt", "black pepper", "butter", "margarine", "milk", "water"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 374.3 [FatContent] 20.1 [SaturatedFatContent] 11.4 [CholesterolContent] 121.4 [SodiumContent] 805.5 [CarbohydrateContent] 18.0 [FiberContent] 0.6 [SugarContent] 0.1 [ProteinContent] 29.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Thread pork cubes onto 4\" bamboo skewers. Combine the flour, salt, and pepper on a plate. Roll skewered pork in flour mixture. Reserve left over flour mixture. Brown meat in butter. Combine the milk, water, and leftover flour mixture. Add to meat. Cover and simmer over low heat for 1-1 1/2hours.
[Name] Virginia's Green Beans [AuthorId] 25744 [AuthorName] Tammi1 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-12-28T17:33:00Z [Description] Make and share this Virginia's Green Beans recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegetable", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1", "1", NA, NA, NA] [RecipeIngredientParts] ["green beans", "ground turkey", "tomato paste", "salt", "pepper", "allspice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 249.3 [FatContent] 9.2 [SaturatedFatContent] 2.4 [CholesterolContent] 78.3 [SodiumContent] 410.6 [CarbohydrateContent] 18.5 [FiberContent] 5.8 [SugarContent] 10.1 [ProteinContent] 26.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brown ground turkey in pan. In another pan dissolve tomato paste with 3 cups water. Put green beans& cooked turkey in. Add water enough to cover beans. Add salt, pepper, allspice. Cook until done about 20 minutes. Serve over rice.
[Name] Pasta with Shrimp in Tomato Cream [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-12-28T17:33:00Z [Description] Make and share this Pasta with Shrimp in Tomato Cream recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/32/5/picw9NuLH.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/16325/g7AHAMrQkOF9SlmKsUYA_10210585279851532.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/32/5/picRMTytS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/32/5/picz2bkI8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/32/5/picDmUFVL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/32/5/picUoc3Wn.jpg"] [RecipeCategory] < 60 Mins [Keywords] "Stove Top" [RecipeIngredientQuantities] ["2", "1", "1", "1/4", "1/3", "1/2", "1", "3/4", "1", "10", NA, NA, NA] [RecipeIngredientParts] ["garlic", "medium shrimp", "green onion", "sun-dried tomato", "white pepper", "chicken broth", "dry vermouth", "bow tie pasta", "water", "parmesan cheese", "basil"] [AggregatedRating] 5.0 [ReviewCount] 76.0 [Calories] 641.6 [FatContent] 29.1 [SaturatedFatContent] 15.1 [CholesterolContent] 284.6 [SodiumContent] 965.2 [CarbohydrateContent] 58.3 [FiberContent] 3.2 [SugarContent] 3.8 [ProteinContent] 28.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a 12 inch frying pan over medium high heat combine oil and garlic. When hot (sizzle] add shrimp and cook, stirring constantly until opaque in center-no more than 6 minutes. Lift out shrimp and set aside. Add to pan onion, tomatoes, pepper, broth, booze, and cream. Boil on high heat, uncovered, until reduced to about 1 1/2 cups, around 10 minutes. Add shrimp and stir until hot. Meanwhile cook pasta in water until done-around 8 minutes. Drain well. Add to cooked sauce and toss lightly. Offer shaved cheese and basil at the table.
[Name] Delicious New Year's Eve Punch [AuthorId] 27327 [AuthorName] Lori2857 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-28T17:33:00Z [Description] Make and share this Delicious New Year's Eve Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Pineapple", "Tropical Fruits", "Fruit", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1"] [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 62.0 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 29.7 [CarbohydrateContent] 15.5 [FiberContent] 0.2 [SugarContent] 13.5 [ProteinContent] 0.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] "take the two cans of hawaiian punch, the pineapple juice, and the orange pop and mix in a punch bowl stir and serve over ice."
[Name] "Creamed" Spinach [AuthorId] 23724 [AuthorName] SherryKaraoke [CookTime] PT10M [PrepTime] PT2M [TotalTime] PT12M [DatePublished] 2001-12-28T17:33:00Z [Description] I created this recipe one evening when I wanted something just a little bit special to serve my husband. It's so simple, yet tastes so very rich. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/32/7/pic1TDK8M.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/32/7/picyRM9wy.jpg"] [RecipeCategory] Vegetable [Keywords] ["European", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2"] [RecipeIngredientParts] ["frozen spinach", "onion", "yogurt", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 92.5 [FatContent] 2.8 [SaturatedFatContent] 1.4 [CholesterolContent] 8.0 [SodiumContent] 134.7 [CarbohydrateContent] 12.1 [FiberContent] 4.7 [SugarContent] 5.3 [ProteinContent] 7.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] I keep drained yogurt available in my fridge all the time. I use a coffee filter and a wire strainer. I usually drain it over night, but even a half hour makes a big difference. Once you drain the yogurt, it becomes very thick and much less tart. Cook spinach according to package directions. While it cooks, saute chopped onions until slightly browned. Drain spinach well and combine with all other ingredients while still hot.
[Name] Mexicali Casserole [AuthorId] 27371 [AuthorName] cbrangel [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-12-28T17:33:00Z [Description] I like this recipe because it is not only low-fat but tasty. It is excellent warmed over but can eaten cold-very versatile dish for people on the go. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/32/8/piccd0NHV.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Poultry", "Meat", "Mexican", "Potluck", "Spicy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "1", "1", "2/3"] [RecipeIngredientParts] ["ground turkey", "fat free cheese", "onion", "green pepper", "whole kernel corn", "fat free sour cream", "skim milk"] [AggregatedRating] 5.0 [ReviewCount] 20.0 [Calories] 443.4 [FatContent] 11.7 [SaturatedFatContent] 3.5 [CholesterolContent] 89.3 [SodiumContent] 1932.3 [CarbohydrateContent] 56.4 [FiberContent] 6.7 [SugarContent] 17.9 [ProteinContent] 34.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Start browning meat in a large skillet adding the chopped onion and green pepper-drain excess fat. After browning meat, stir in taco seasoning mix, corn (non-drained], and entire jar of picante sauce. Simmer mixture on med heat approximately 10 minutes, stirring occasionally. While meat is simmering, preheat oven to 375°F. Mix Mexican cornbread mix and your 2/3 cup milk in a medium mixing bowl; set aside. Pour about 1/2 of mixture into 9-inch casserole dish then cover with 1/2 bag of shredded cheese. Repeat-layering the two cover top with cornbread mixture-spreading over entire casserole. Bake in oven for approximately 25 minutes or until brown. Cool for 5 minutes then serve. Add sour cream to taste.
[Name] Cheese and Olive Dip [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-12-28T17:33:00Z [Description] Make and share this Cheese and Olive Dip recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] ["Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "3/4", "1", "3"] [RecipeIngredientParts] ["cheddar cheese", "mozzarella cheese", "ripe olives", "mayonnaise", "green onions"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 228.0 [FatContent] 18.3 [SaturatedFatContent] 10.0 [CholesterolContent] 51.8 [SodiumContent] 536.8 [CarbohydrateContent] 2.8 [FiberContent] 0.9 [SugarContent] 0.5 [ProteinContent] 13.5 [RecipeServings] nan [RecipeYield] 4 cups (approx) [RecipeInstructions] Combine all of the ingredients in a bowl, and stir well. Place in an ungreased 1 qt. baking dish. Bake, uncovered, at 350 degrees for 25 minutes, or thoroughly heated. Serve with Doritos, or corn chips, or crackers.
[Name] Sourdough Bran Muffins [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-12-28T17:33:00Z [Description] My favorite bran muffin recipe. The muffins are moist and delicious. Sometimes I add raisins. This batter will keep in the refrigerator for up to 2 months. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1/2", "1/4", "1/2", "2", "2", "2 1/2"] [RecipeIngredientParts] ["boiling water", "sugar", "molasses", "baking soda", "buttermilk", "eggs", "flour"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 282.3 [FatContent] 11.0 [SaturatedFatContent] 1.8 [CholesterolContent] 36.9 [SodiumContent] 134.7 [CarbohydrateContent] 42.9 [FiberContent] 3.6 [SugarContent] 15.9 [ProteinContent] 6.4 [RecipeServings] nan [RecipeYield] 12-16 muffins [RecipeInstructions] Pour the boiling water over the oil and cereal. Mix and let cool. Add the remaining ingredients and mix well. Store in a covered container in refrigerator. When ready to bake, DO NOT STIR, just dip out enough for greased muffin tins. Bake at 400 degrees F for 25 minutes.
[Name] S'kat's Easy Pizza Dough [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT8M [PrepTime] PT2H [TotalTime] PT2H8M [DatePublished] 2001-12-28T17:33:00Z [Description] Throw away your coupons, put the local greaseries to shame! It's easy to make pizza dough at home! Prep time includes rising time. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/33/1/piczkHY6I.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/33/1/picGCCNRs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/33/1/pic83kwjh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/33/1/picx8GfL2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/33/1/16331.jpg" ] [RecipeCategory] Breads [Keywords] ["Grains", "Kid Friendly", "Potluck", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "3 -4", "1", "1", "3"] [RecipeIngredientParts] ["water", "dry yeast", "sugar", "bread flour", "cornmeal", "salt", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 895.0 [FatContent] 22.5 [SaturatedFatContent] 3.1 [CholesterolContent] 0.0 [SodiumContent] 1175.4 [CarbohydrateContent] 149.6 [FiberContent] 6.3 [SugarContent] 2.6 [ProteinContent] 21.1 [RecipeServings] nan [RecipeYield] 2 pizzas [RecipeInstructions] Stir together the water, yeast and the sugar. Let rest until the yeast foams, about 3 minutes. Place 2 1/2-cups of the flour, salt and cornmeal in a mixing bowl and combine. Add the yeast mixture and olive oil and stir together to form a sticky dough. Remove from bowl and knead, adding the remaining flour a little at a time until the dough becomes smooth and elastic, about 5 minutes. The longer you knead, the more texture your dough will have. Turn the dough into a lightly oiled bowl. Cover with a dry towel and place in a warm, draft free area. (I usually stick it in the oven. If your oven is cold, very briefly- about 1 minute- turn to highest temp, then off again, well before placing bowl in oven. Let's not melt any bowls, eh?] Let rise for at least one hour. When dough has doubled in bulk, punch back down. At this point, add any of the optional ingredients at end of recipe, or as desired. Let the dough rise again, until almost doubled, about 30 minutes. Or, if there were no extra additions, shape and add toppings. Bake at 500°F for about 8 minutes. Optional, but worthwhile: fresh herbs (I use basil, oregano and thyme], chopped minced garlic, parmiagiano-reggiano and extra cornmeal for texture.
[Name] Naan [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT10M [PrepTime] PT45M [TotalTime] PT55M [DatePublished] 2001-12-28T17:33:00Z [Description] This is the perfect East Indian bread to serve with Tandoori Chicken or other lentil & curry dishes. It took me a couple of times to get them the way I wanted but it was worth the patience. The trick is to have just the right amount of flour in the dough , The 3 1/2 cups works for me but it depends how dry your flour is.If you wish you can add different flavors to the naan, garlic for one. There are many recipes for Naan this is a Punjabi recipe from the cookbook "The Complete Asian Cookbook" by Charmaine Solomon, an expert on all Asian cooking [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/33/2/picvUn0kX.jpg" [RecipeCategory] Breads [Keywords] ["Asian", "Indian", "< 60 Mins", "Oven", "Inexpensive"] [RecipeIngredientQuantities] ["1", "3/4", "3", "1/4", "1", "1/4", "1", "3 1/2", "3", "3"] [RecipeIngredientParts] ["dried yeast", "water", "sugar", "yogurt", "egg", "ghee", "butter", "salt", "flour", "butter", "poppy seeds", "cumin"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 317.3 [FatContent] 12.3 [SaturatedFatContent] 7.2 [CholesterolContent] 55.6 [SodiumContent] 335.8 [CarbohydrateContent] 44.1 [FiberContent] 1.7 [SugarContent] 2.1 [ProteinContent] 7.2 [RecipeServings] nan [RecipeYield] 8 small loaves [RecipeInstructions] In a small warm bowl (not hot] pour in the 1/4 cup water and sprinkle on the yeast. Add 1 tsp sugar and stir, leave in a warm place for 10 minutes or until it starts to froth (if it does not froth your yeast is not working and start over check expiry date of the yeast] Stir yogurt until smooth and mix in the remaining 2 tbsp sugar, 1/2 cup water,egg, melted ghee and salt. Stir in the yeast mixture. In another bowl put in 2 cups flour, make a well in the center and pour in liquid (Use mixer with dough hook] mix until you have a smooth dough. Slowly add remaining flour until you have a stiff dough, use dough hook and knead for 7-8 minutes or knead by hand for 10-12 minutes until the dough is elastic& smooth. Form dough into a ball and place in a greased warm bowl, turn the dough over so the top is greased too, cover with a damp tea towel and keep in a warm place (I usually put it in the oven with my oven light on]. When it has doubled in size punch down, divide into 8 balls and let it rest for 10 minutes. Pat dough into circles making them thinner in the centre and thicker around the rim. Pull one end outwards making a teardrop shape or pull both ends outward making an oblong shape. They should be about 8\" long and about 3-4\" wide. Brush with melted ghee (butter] Bake in 450f oven for about 10 minutes or until golden and puffed.
[Name] Jalapeno Poppers [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-12-28T17:33:00Z [Description] The flavor of the peppers come through, but the cheese and bacon put some of the fire out. I believe the "tenderfoot" would even like these. I have even frozen these with good success. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/33/3/0bkxoGnERR28EABnWZvw_0S9A3914.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/33/3/IwnHIMB2SKyqeO9tMGJJ_15141513520651253835794.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/33/3/2E2oNbV4SeG1bSOE1xIy_0S9A3933.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/33/3/YVIBlXhR9KpkzzsJz8wg_0S9A3927.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/33/3/picqQUQrp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/33/3/picC4PEmx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/33/3/pic602ylB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/33/3/picsFyW8O.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/33/3/picH8byPT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/33/3/picdvjb3D.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/33/3/picGYenPz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/33/3/picOEfThH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/33/3/picGNbSeS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/33/3/picZ1iLDl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/33/3/picr4rA7r.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/33/3/pic8kS8IK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/33/3/picxnVXM6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/33/3/pic6hLngP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/33/3/picvUbPwg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/33/3/picnGl0kZ.jpg"] [RecipeCategory] Southwestern U.S. [Keywords] ["Spicy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["10", "8", "10"] [RecipeIngredientParts] ["cream cheese", "bacon"] [AggregatedRating] 5.0 [ReviewCount] 141.0 [Calories] 59.2 [FatContent] 5.7 [SaturatedFatContent] 2.8 [CholesterolContent] 15.2 [SodiumContent] 70.0 [CarbohydrateContent] 0.9 [FiberContent] 0.2 [SugarContent] 0.7 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 20 Pieces [RecipeInstructions] Cut jalapenos in half and remove seeds and veins. (Use gloves to work with peppers]. Fill jalpenos with cream cheese and wrap a slice of bacon around each one. Secure with a toothpick. Bake at 425 degrees until bacon appears to be done, about 15-20 minutes.
[Name] Mexican Party Dip - Microwave [AuthorId] 37036 [AuthorName] Kim D. [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-12-28T17:33:00Z [Description] Make and share this Mexican Party Dip - Microwave recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Beans", "Meat", "Mexican", "Kid Friendly", "Potluck", "Microwave", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "2", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["lean ground beef", "onion", "ketchup", "Tabasco sauce", "chili powder", "salt", "cheddar cheese", "tortilla chips"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 2231.8 [FatContent] 115.2 [SaturatedFatContent] 35.8 [CholesterolContent] 354.2 [SodiumContent] 5264.6 [CarbohydrateContent] 180.9 [FiberContent] 14.6 [SugarContent] 33.5 [ProteinContent] 124.8 [RecipeServings] nan [RecipeYield] 1 large casserole bowl [RecipeInstructions] Microwave ground beef and onion in glass casserole on high 5 minutes or until not pink. Drain off grease. Stir in ketchup, tabasco, chili powder, salt& beans. Microwave on 70% power 3-5 minutes until hot& bubly, stirring often. Garnish with cheese while still hot, and let cheese melt over top. Serve with tortilla chips. We use the bite size round tostitos.
[Name] Taco Filling [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT2H20M [PrepTime] PT10M [TotalTime] PT2H30M [DatePublished] 2001-12-28T17:33:00Z [Description] Make and share this Taco Filling recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Vegetable", "Meat", "Tex Mex", "Southwestern U.S.", "Mexican", "High Protein", "High In...", "Potluck", "Spicy", "Weeknight", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1 1/2", NA, NA, "1", "1", "1/2", "1/2", "1/4", "1", "3", "1"] [RecipeIngredientParts] ["lean ground beef", "all-purpose flour", "red bell pepper", "cocoa powder", "chili powder", "salt", "paprika", "onion powder", "garlic powder", "water", "white vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 166.6 [FatContent] 7.9 [SaturatedFatContent] 3.1 [CholesterolContent] 49.1 [SodiumContent] 496.9 [CarbohydrateContent] 6.5 [FiberContent] 0.7 [SugarContent] 0.2 [ProteinContent] 16.2 [RecipeServings] 6.0 [RecipeYield] 20 ounces [RecipeInstructions] In a medium bowl, combine the ground beef with the flour, red pepper, chili powder, salt, minced onion, paprika, onion powder, and garlic powder. DO NOT include the cocoa powder. Use your hands to thoroughly mix the ingredients into the ground beef. Add the seasoned beef mixture and all the liquid to a crock pot. Sprinkle a little cocoa powder on the mixture. Cook on low for about 2 hours. Every 20 to 30 minutes, sprinkle a small amount of cocoa powder on the mixture, and mash with a potato masher. Remove meat and water to saucepan and simmer gently until water evaporates.
[Name] Gentle Ben [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-12-28T17:33:00Z [Description] Yes Ben is very gentle. This drink is pretty potent so watch how many you have. Do not mix with any milk drinks. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["30", "30", "30", NA, "1"] [RecipeIngredientParts] ["vodka", "orange"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 138.6 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.8 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Place Vodka, Gin and Tequila in a shaker cup filled with ice and shake. Strain into a highball glass and fill with orange juice. Garnish with the orange slice on the top of the glass. Admire your great work. Drink.
[Name] Broccoli Lovers Casserole [AuthorId] 12619 [AuthorName] Kim7459 [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-12-28T17:33:00Z [Description] Make and share this Broccoli Lovers Casserole recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/33/8/picOOE0kN.jpg" [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1/4", "2", "1", "1", NA] [RecipeIngredientParts] ["broccoli", "mayonnaise", "eggs", "cheddar cheese", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 329.3 [FatContent] 19.4 [SaturatedFatContent] 8.3 [CholesterolContent] 122.7 [SodiumContent] 490.6 [CarbohydrateContent] 25.3 [FiberContent] 3.5 [SugarContent] 4.2 [ProteinContent] 15.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Microvave chopped broccoli until done. Drain any juice. Mix cream of broccoli soup, mayo, eggs, and cheese together. Then add broccoli. Then spread in casserole dish. (small one] Then top with crushed crackers. Bake in 350d oven for 45 min. Or until done.
[Name] Emerald [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-28T17:33:00Z [Description] This is a very nice drink but, you will only be able to drink one because it is very strong. Great for a cocktail party. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["30", "30", "15", "15"] [RecipeIngredientParts] ["dry vermouth", "blue curacao"] [AggregatedRating] nan [ReviewCount] nan [Calories] 73.1 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.6 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Pour all ingredients into a cocktail glass with ice. Stir thoroughly. Add a straw. Drink.
[Name] The Best Potato Soup [AuthorId] 150608 [AuthorName] 3boysmama [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2001-12-28T17:34:00Z [Description] Make and share this The Best Potato Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Winter", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "3", "1", "1", "2", "13", "1 1/2", "1/4"] [RecipeIngredientParts] ["carrots", "onion", "celery", "evaporated milk", "potatoes", "water", "butter"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 419.6 [FatContent] 14.0 [SaturatedFatContent] 7.4 [CholesterolContent] 38.5 [SodiumContent] 521.3 [CarbohydrateContent] 63.3 [FiberContent] 7.0 [SugarContent] 4.4 [ProteinContent] 12.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Sauté vegfies in butter. Add water. Boil potatoes. When potatoes are cooked, drain and add milk and soups. Pour water and veggies inches. Mesh together. It is better not to mesh completely--leave it a little chunky.
[Name] PB oatmeal chocolate chip cookies [AuthorId] 21087 [AuthorName] Sashayy [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-12-28T17:34:00Z [Description] Make and share this PB oatmeal chocolate chip cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3/4", "1/3", "1/3", "1/4", "1 1/4", "1", "1/2", "1/2", "1/3"] [RecipeIngredientParts] ["brown sugar", "light margarine", "butter", "buttermilk", "flour", "baking soda", "salt", "chocolate chips"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 59.8 [FatContent] 0.8 [SaturatedFatContent] 0.4 [CholesterolContent] 0.1 [SodiumContent] 64.4 [CarbohydrateContent] 12.4 [FiberContent] 0.5 [SugarContent] 6.5 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 30 cookies [RecipeInstructions] ["Preheat oven to 350 degrees.", "Cream brown sugar, margarine (or butter], peanut butter and buttermilk together.", "Combine flour, oats, baking powder, salt in a separate bowl.", "Add dry ingredients to creamed ingredients and mix into a smooth dough.", "Stir in chocolate chips.", "Drop dough by teaspoonfuls onto non-stick cookie sheet and flatten with a fork for a criss-cross pattern.", "Bake for 8- 10 minutes.", "Remove cookies from baking sheet and cool.", "Store in an air-tight container to keep the cookies moist." ]
[Name] Tuna elbows casserole [AuthorId] 21087 [AuthorName] Sashayy [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-12-28T17:34:00Z [Description] Although this is a low fat recipe, it is absolutely scrumptious and a real kid pleaser! Leftovers taste great microwaved. Can be made in advance and refrigerated until ready to bake. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/34/2/picb8BD0X.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Tuna", "Cheese", "Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "1", "1", "1/2", "1", "1/2", NA] [RecipeIngredientParts] ["elbow macaroni", "tuna", "celery", "green onions", "sweet bell pepper", "low-fat milk", "mild cheese", "low-fat mayonnaise", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 146.3 [FatContent] 0.8 [SaturatedFatContent] 0.2 [CholesterolContent] 1.0 [SodiumContent] 25.6 [CarbohydrateContent] 28.9 [FiberContent] 1.9 [SugarContent] 2.6 [ProteinContent] 5.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat the oven to 350 degrees. Cook the macaroni until just tender and drain. Combine cooked macaroni, tuna, celery, onion and bell pepper in a large bowl. Heat the undiluted soup with the milk in a small saucepan. When it is smooth, add the cheese and keep cooking it until the cheese is melted. Remove the saucepan from the heat and stir in the mayonnaise and the black pepper. Pour the saucepan contents over the macaroni mixture in the bowl and mix it up well to combine. Pour the whole thing into a medium sized casserole dish (about 2 quart] that has been sprayed with no-stick spray. Bake for 30 minutes.
[Name] cowboy pie [AuthorId] 27385 [AuthorName] polly salama [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-12-28T17:34:00Z [Description] Make and share this cowboy pie recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Potluck", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "1", "12", "1", "2"] [RecipeIngredientParts] ["lean ground beef", "cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 9.0 [Calories] 428.1 [FatContent] 30.1 [SaturatedFatContent] 16.6 [CholesterolContent] 133.2 [SodiumContent] 426.9 [CarbohydrateContent] 0.7 [FiberContent] 0.0 [SugarContent] 0.3 [ProteinContent] 36.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["brown the ground beef and follow the directions on taco seasoning packet as though you are making tacos.", "in a casserole dish first add taco meat then sprinkle shredded cheese evenly over the meat.", "Next evenly spread the pace over cheese.", "Prepare the corn bread mix as package instructs you to and pour over meat mixture.", "Bake in a pre heated 350 oven for 30 minutes or until corn bread is cooked through.", "I serve this with sour cream and more salsa.", "you can also sprinkle the top of the corn bread before baking with green chilis." ]
[Name] Chateaubriand With Cognac Sauce [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2001-12-28T17:34:00Z [Description] Posted in response to a request. From "Aces", one of the Best of Bridge series of cookbooks. This recipe is easily cut in half for a small dinner party. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Canadian", "European", "Very Low Carbs", "Weeknight", "Roast", "Oven", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "5", "2 1/2", "1 1/2", "4", "2", "2", "2", "1/2", "3", NA] [RecipeIngredientParts] ["beef tenderloin steaks", "garlic cloves", "olive oil", "butter", "margarine", "shallots", "cognac", "brandy", "Dijon mustard", "real butter", "fresh parsley"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 489.1 [FatContent] 39.6 [SaturatedFatContent] 17.3 [CholesterolContent] 152.7 [SodiumContent] 334.4 [CarbohydrateContent] 1.5 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 30.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Cut 3/4-inch deep slits in meat; insert garlic slivers into slits. Preheat oven to 450°F degrees. In large skillet, heat oil and brown meat on all sides. Place meat on a rack in roasting pan; set skillet aside. Roast meat to desired doneness, about 40 minutes for medium-rare. To make sauce, melt 1-1/2 tbsp butter or margarine in reserved skillet; add shallots and sauté until softened. Stir in stock, scraping up brown bits. Bring to a boil and cook until reduced by half. Add cognac and boil one minute. Reduce heat to low and whisk in mustard, then butter, one piece at a time. Cook just until butter is melted. Stir in parsley and season to taste with salt and freshly ground black pepper. Carve meat into 1/2-inch slices and spoon sauce over; serve immediately with a variety of fresh garden vegetables and a good red wine.
[Name] Five-Star Apple Pie [AuthorId] 25803 [AuthorName] silhouette1920 [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-12-28T17:34:00Z [Description] This secret of this decadent apple pie is brewing the sweet mixture of brown sugar, cinnamon, nutmeg, butter and apples before putting it in the oven. You'll enjoy having this pie in your cooking arsenal. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/34/5/pic7uGbVR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/34/5/pic9HNaiC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/34/5/picW1Qyzs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/34/5/picGl0jfJ.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "Low Protein", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "1", "1/4", "1", "1/4", "2", "3/4", "1", "3", "1/2", "1/2", "1"] [RecipeIngredientParts] ["brown sugar", "water", "lemon juice", "flour", "sugar", "salt", "vanilla", "butter", "margarine", "nutmeg", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 865.3 [FatContent] 38.9 [SaturatedFatContent] 13.0 [CholesterolContent] 22.9 [SodiumContent] 995.9 [CarbohydrateContent] 125.6 [FiberContent] 5.5 [SugarContent] 74.0 [ProteinContent] 6.9 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] Combine apples, brown sugar, water and lemon juice in a pot. Cover and cook over medium heat about five minutes or until the apples are just tender. Mix flour, granulated sugar, nutmeg, cinnamon and salt and stir into apple mixture. Cook, stirring constantly until the syrup thickens- about 2 minutes. Remove from heat and stir in the vanilla and butter. Heat oven to 425 degrees. Prepare pastry. Turn the apple mixture into the pastry-lined pie pan. Cover with top crust with slits in it; seal and flute. Cover the top of the pie with a 2-3 inch strip of aluminum foil to prevent excessive browning; remove foil during the last 15 minutes of baking. Bake 40-45 minutes or until the crust is golden brown.
[Name] Creamy herb Dijon chicken [AuthorId] 21087 [AuthorName] Sashayy [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-12-28T17:34:00Z [Description] Make and share this Creamy herb Dijon chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "1/4", "1", "2", "4", "1/4", "1", "1"] [RecipeIngredientParts] ["Dijon mustard", "lemon juice", "shallot", "dried thyme", "dried rosemary", "black pepper", "olive oil", "boneless skinless chicken breasts", "low-fat sour cream", "honey", "cornstarch"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 220.6 [FatContent] 7.4 [SaturatedFatContent] 2.1 [CholesterolContent] 81.4 [SodiumContent] 189.2 [CarbohydrateContent] 11.6 [FiberContent] 0.6 [SugarContent] 7.5 [ProteinContent] 26.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix apple juice, Dijon mustard, lemon juice, shallot (or onion] and spices in a bowl. Heat the olive oil in a skillet over medium high heat. Add chicken breasts to the skillet and cook until each side is lightly browned, about 2 or 3 minutes a side. Add juice/mustard/herb mixture to the skillet and simmer on medium heat for 5 to 7 minutes, until the chicken is no longer pink inside and the chicken juices run clear. Remove the chicken from the skillet and keep warm. Simmer the remaining liquid for 3 minutes until reduced in volume by about 1/4. While simmering the liquid, mix the sour cream, honey and cornstarch together in a small bowl. Add the sour cream mixture to the skillet and cook until the sauce is thick and bubbly. Pour the sauce over the warm chicken and serve. Excellent with rice or boiled potatoes and green beans.
[Name] Filled Date Swirl Cookies [AuthorId] 20591 [AuthorName] Virginia [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-12-28T17:34:00Z [Description] Make and share this Filled Date Swirl Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Kid Friendly", "Christmas", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "2", "2", "3", "1", "1", "1", "1", "3/4", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["butter", "brown sugar", "eggs", "flour", "baking soda", "cream of tartar", "salt", "vanilla", "white sugar", "boiling water", "flour", "dates", "vanilla"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 495.1 [FatContent] 14.7 [SaturatedFatContent] 6.0 [CholesterolContent] 55.6 [SodiumContent] 457.0 [CarbohydrateContent] 86.9 [FiberContent] 3.1 [SugarContent] 57.9 [ProteinContent] 6.8 [RecipeServings] 12.0 [RecipeYield] 4 dozen [RecipeInstructions] I make the filling first so it can cool. Mix sugar and flour in medium saucepan, pour in boiling water while stiring with a wisk. Add nuts and dates and vanilla. Cook til thick-not more than a minute. Put to cool. Begin cookie dough by creaming softened butter with brown sugar add eggs and remaining ingredients. Dough will form large ball divide in half and roll out: spread with half the date-nut filling. Roll like jelly roll. Do same to second half. And put in fridge to chill at least 2 hours. The better you chill the dough the firmer your cookies will be. Bake in preheated 325 degree oven about 20 min.
[Name] Cheesy Capsicums/ Bell Peppers [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT42M [PrepTime] PT15M [TotalTime] PT57M [DatePublished] 2001-12-28T17:34:00Z [Description] Make and share this Cheesy Capsicums/ Bell Peppers recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Peppers", "Vegetable", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "400", "200", "2", "1/4", "2", NA, "2", "1/2"] [RecipeIngredientParts] ["red capsicums", "ricotta cheese", "feta cheese", "oregano leaves", "fresh parsley", "fresh ground black pepper", "pine nuts", "parmesan cheese"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 228.2 [FatContent] 16.3 [SaturatedFatContent] 9.5 [CholesterolContent] 100.5 [SodiumContent] 421.1 [CarbohydrateContent] 8.2 [FiberContent] 1.3 [SugarContent] 2.6 [ProteinContent] 13.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cut capsicums in half horizontally and remove seeds and stalks so they can sit upright in a baking dish. Mix ricotta, feta, oregano, parsley, egg yolks and pepper together. Fill capsicums with the cheese mixture and stand upright in a baking dish. Scatter the pinenuts and parmesan over the top of the cheese mix. Bake at 180C for 40 minutes or until the capsicums are soft and cheese mixture is cooked through. Grill 2 minutes until golden.
[Name] Italian Breaded Chicken [AuthorId] 9590 [AuthorName] Elena Bedner [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-12-28T17:34:00Z [Description] My husband loves this easy and quick chicken. I use the egg substitute whenever I can to lower the fat in this recipe, but 2 eggs and 2tbs of milk can be substituted. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3 -4", "1", "1 1/2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["boneless chicken breasts", "Egg Beaters egg substitute", "pepper", "seasoning salt"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 347.8 [FatContent] 12.2 [SaturatedFatContent] 3.4 [CholesterolContent] 69.6 [SodiumContent] 365.0 [CarbohydrateContent] 29.3 [FiberContent] 1.9 [SugarContent] 2.5 [ProteinContent] 28.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees. Cut chicken breasts in half. Lay chicken on large cutting board, cover with plastic wrap, and pound with meat mallet till about 1/4 inch thick. In medium bowl, mix egg beaters, salt, and pepper. On large plate, mix breadcrumbs and salad dressing mix. Dip chicken in egg mixture, then roll in breadcrumb mixture. Arrange on baking sheet. Bake for 25-30 minutes.
[Name] Gasoline [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-28T17:34:00Z [Description] No this not the secret recipe to make your car run. This is called gasoline because it is very strong. Tread with caution. Only the bravest individuals can drink this! [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Vegan", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["15", "15"] [RecipeIngredientParts] character(0) [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 41.6 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.1 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Pour both ingredients over ice and serve in a lowball glass. Drink.
[Name] Sara's Cheesy Zucchini & Pasta Dinner [AuthorId] 27381 [AuthorName] SaraFish [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-12-28T17:34:00Z [Description] Easy stovetop casserole. One-dish vegetarian pasta meal with creamy cheese sauce, chunks of fresh zucchini and the tang of canned tomatoes. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Brunch", "< 30 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "3", "1/4", "2", "1", "1", "1", "2", "1", "1/2", "1"] [RecipeIngredientParts] ["onion", "zucchini", "olive oil", "dried basil", "small shell pasta", "Dijon mustard", "sharp cheddar cheese", "salt", "pepper", "tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 604.7 [FatContent] 27.2 [SaturatedFatContent] 12.2 [CholesterolContent] 51.5 [SodiumContent] 1004.5 [CarbohydrateContent] 67.3 [FiberContent] 4.5 [SugarContent] 6.2 [ProteinContent] 23.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["In a skillet, saute onion and zucchini in olive oil with basil until tender-crisp.", "Meanwhile, cook and drain pasta and return to its cooking pot.", "While pasta is still hot, over low heat, mix in cheddar cheese soup UNDILUTED, mustard, shredded cheese, salt and pepper and stir constantly with wooden spoon until cheese is melted and mixture is smooth.", "Add a spoonful of water or so if it seems too thick.", "Carefully fold in cooked zucchini mixture and then tomatoes.", "Serve hot!", "Goes great with crusty bread and a fresh salad." ]
[Name] Traditional Migas [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-12-28T17:34:00Z [Description] A favorite Tex-Mex breakfast. Serve with sausage or chorizo, refried beans, and warmed corn tortillas, if desired. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/35/2/SGs9RNR6QaWGmrnzIxGA_migas%20SITE-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/35/2/HDf6GPftS6OvfcyWkeIM_migas%20SITE-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/35/2/bHBMyTxmR9WlVjBDvUdJ_migas%20SITE-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/35/2/pic4gi6o4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/35/2/pic9DPRmi.jpg"] [RecipeCategory] Breakfast [Keywords] ["Tex Mex", "Southwestern U.S.", "Very Low Carbs", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "4", "2", "2", "1/2", "2", NA] [RecipeIngredientParts] ["butter", "eggs", "Tabasco sauce", "onions", "cheddar cheese", "green peppers"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 292.4 [FatContent] 22.7 [SaturatedFatContent] 11.5 [CholesterolContent] 411.7 [SodiumContent] 353.0 [CarbohydrateContent] 1.5 [FiberContent] 0.1 [SugarContent] 0.7 [ProteinContent] 19.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Melt butter in large skillet. Add Tabasco into eggs and pour into skillet. Add onion and green pepper. Stir. When eggs are almost set, add cheese. Turn heat to lowest setting, add tostados and finish cooking.
[Name] Shrimp Dip [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-28T17:34:00Z [Description] A nice blend of flavors, and very popular at parties. I got this recipe from my friend Margaret Hanks. I love this dip. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", NA, "2", "1", "1/2", NA] [RecipeIngredientParts] ["sour cream", "small shrimp", "medium shrimp", "green onions", "Worcestershire sauce"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 252.8 [FatContent] 24.1 [SaturatedFatContent] 15.0 [CholesterolContent] 50.6 [SodiumContent] 91.2 [CarbohydrateContent] 6.6 [FiberContent] 0.4 [SugarContent] 0.8 [ProteinContent] 3.9 [RecipeServings] nan [RecipeYield] 2 cups (approx) [RecipeInstructions] Mix all ingredients together cover and chill several hours to blend flavors. Serve with chips. NOTE: a few dashes of Tabasco sauce and a few drops of lemon juice may be added.
[Name] Cherry - Lemon Cheesecake [AuthorId] 25744 [AuthorName] Tammi1 [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-12-28T17:39:00Z [Description] Make and share this Cherry - Lemon Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Low Cholesterol", "Healthy", "Christmas", "< 30 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["24", "1", "3", NA] [RecipeIngredientParts] ["low fat cottage cheese", "Equal sugar substitute"] [AggregatedRating] nan [ReviewCount] nan [Calories] 655.6 [FatContent] 13.1 [SaturatedFatContent] 8.3 [CholesterolContent] 54.2 [SodiumContent] 2768.5 [CarbohydrateContent] 30.6 [FiberContent] 0.0 [SugarContent] 4.7 [ProteinContent] 98.8 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] Pour mixture over cookies. Top by crumbling 4 more on top. Refrigerate. Optional top with lo-calorie cherry topping or other fruit.
[Name] Bruschetta, Twin-Tomato Style [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2001-12-28T17:40:00Z [Description] Make and share this Bruschetta, Twin-Tomato Style recipe from Food.com. [Images] character(0) [RecipeCategory] Grains [Keywords] ["Vegetable", "European", "Kid Friendly", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1/3", "1/4", "1", "1", "1/4", NA, "24"] [RecipeIngredientParts] ["tomatoes", "roma tomato", "mozzarella cheese", "blue cheese", "sweet onion", "fresh basil", "fresh rosemary", "garlic", "olive oil", "baguette"] [AggregatedRating] nan [ReviewCount] nan [Calories] 199.5 [FatContent] 3.5 [SaturatedFatContent] 1.4 [CholesterolContent] 5.1 [SodiumContent] 446.0 [CarbohydrateContent] 34.1 [FiberContent] 2.1 [SugarContent] 0.7 [ProteinContent] 7.2 [RecipeServings] nan [RecipeYield] 24 slices [RecipeInstructions] Combine first 8 ingredients. Arrange baguette slices on a baking sheet. Lightly coat tops of bread with olive oil. Spoon tomato mixture evenly over slices. Bake at 350-degrees for 7 to 8 minutes or until cheese melts.

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