Split (1)

train · 523k rows

text stringlengths 165 61.8k
[Name] Amazing Spaghetti with Seafood Sauce [AuthorId] 20159 [AuthorName] HopeK [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-12-29T08:41:00Z [Description] Make and share this Amazing Spaghetti with Seafood Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Spaghetti [Keywords] ["European", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "8", "2 1/2", "1", "1", "1", "1", "1", "1 1/2", "1", "2", NA, NA] [RecipeIngredientParts] ["olive oil", "onion", "garlic", "spaghetti", "tomatoes", "tomato paste", "dried oregano", "bay leaf", "white sugar", "shrimp", "clams", "lemon juice", "butter", "salt", "ground black pepper"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 513.0 [FatContent] 18.5 [SaturatedFatContent] 5.5 [CholesterolContent] 154.7 [SodiumContent] 256.9 [CarbohydrateContent] 54.5 [FiberContent] 3.9 [SugarContent] 6.8 [ProteinContent] 31.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat the oil in a lg frying pan and add onion and garlic. Fry over medium heat for 6-7 minutes, until onions have softened. Meanwhile, cook the spaghetti in lg saucepan of boiling salted water for 10-12 mins or until al dente. Stir the strained tomatoes, tomato paste, oregano, bay leaf and sugar into the onions. Bring to a boil, then reduce heat and simmer 2-3 mins. Add the shellfish& lemon juice. Stir well, then cover and cook for 6-7 minutes. Do not over cook. Meanwhile, drain the spaghetti when it is ready and add butter to the pan. Return spaghetti to the pan and toss in the butter. Season with salt and pepper to taste. Serve the spaghetti with sauce spooned over it.
[Name] espresso truffles [AuthorId] 27415 [AuthorName] lisa simon [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2001-12-29T08:41:00Z [Description] chocolate, coffee and cream a girls best friend. this recipe is easy and extremely wonderful melt in your mouth for christmas or thanksgiving as a light desert or anytime. i found this recipe in a chatlain's magazine years ago, but i do like the white chocolate i added, makes for a nicer presentation. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Canadian", "Christmas", "Thanksgiving", "Microwave", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "1", "2", "8", "1/4", NA] [RecipeIngredientParts] ["heavy cream", "instant coffee", "corn syrup", "butter", "icing sugar", "white chocolate"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 241.7 [FatContent] 23.2 [SaturatedFatContent] 14.4 [CholesterolContent] 28.0 [SodiumContent] 33.2 [CarbohydrateContent] 14.7 [FiberContent] 4.7 [SugarContent] 4.6 [ProteinContent] 4.1 [RecipeServings] 8.0 [RecipeYield] 30-50 balls [RecipeInstructions] ["in a microwave safe bowl add cream, corn syrup, butter and coffee.", "microwave on med-high till hot but not boiling.", "add chocolate and stir till melted.", "once cool to the touch use a mixer and mix on high till colour lightens then cover and refridgerate for 3 hours minutes or overnight.", "make small balls (bite size] with your hands using icing sugar so they don't melt.", "then roll in cocoa or icing sugar, my favourite is to drizzle with white chocolate.", "keep refridgerated will keep in a closed container for 2 weeks but they won't last that long." ]
[Name] Butterscotch Bars [AuthorId] 8342 [AuthorName] Kathy-Lynn [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2001-12-29T08:41:00Z [Description] Make and share this Butterscotch Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Candy", "Dessert", "Lunch/Snacks", "Cookie & Brownie", "Potluck", "Christmas", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "2", "2", "1", "2", "2", "1/4", "1", "1"] [RecipeIngredientParts] ["margarine", "brown sugar", "eggs", "vanilla", "flour", "baking powder", "salt", "coconut", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 4870.1 [FatContent] 234.4 [SaturatedFatContent] 75.1 [CholesterolContent] 423.0 [SodiumContent] 2722.0 [CarbohydrateContent] 659.7 [FiberContent] 28.5 [SugarContent] 434.6 [ProteinContent] 63.1 [RecipeServings] nan [RecipeYield] 1 nine x thirteen pan [RecipeInstructions] In a saucepan put margarine and brown sugar, cook at low heat until bubbling. Cool, add eggs and vanilla, beat well. Sift together dry ingredients add with nuts and coconut to brown sugar mixture. Spread in a greased 9x13 pan. Cook in oven for 25 minutes at 350°.
[Name] Seven Layer Salad V [AuthorId] 12769 [AuthorName] Anthonys [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2001-12-29T08:41:00Z [Description] Make and share this Seven Layer Salad V recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Cauliflower", "Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1 -2", "2", NA, "1/2", "2"] [RecipeIngredientParts] ["lettuce", "cauliflower", "bacon", "parmesan cheese", "cheddar cheese", "sugar", "Hellmann's mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 937.3 [FatContent] 70.2 [SaturatedFatContent] 21.0 [CholesterolContent] 101.2 [SodiumContent] 1796.0 [CarbohydrateContent] 52.3 [FiberContent] 5.4 [SugarContent] 28.1 [ProteinContent] 27.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Layer the ingredients in order starting with the lettuce. I use a 13x9\" pan. Mix the sugar and mayonnaise together but do not add until you are ready to serve. The sugar draws the water out of the lettuce. This would leave you with water in the bottom of the serving dish if you're not careful.
[Name] Larry's Brownies [AuthorId] 27222 [AuthorName] Chris [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-12-29T08:41:00Z [Description] Make and share this Larry's Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "6", "1/4", "1"] [RecipeIngredientParts] ["graham cracker", "chocolate chips", "vanilla extract"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 253.5 [FatContent] 9.8 [SaturatedFatContent] 6.0 [CholesterolContent] 18.2 [SodiumContent] 69.8 [CarbohydrateContent] 39.8 [FiberContent] 1.0 [SugarContent] 38.4 [ProteinContent] 4.9 [RecipeServings] 10.0 [RecipeYield] 10 bars [RecipeInstructions] Combine milk with chocolate chips. Add vanilla. Stir in graham cracker crumbs slowly. Place in greased brownie pan. Bake at 350 degrees until lightly browned.
[Name] Corn Scallop [AuthorId] 8342 [AuthorName] Kathy-Lynn [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-12-29T08:41:00Z [Description] Make and share this Corn Scallop recipe from Food.com. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "Low Protein", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "1", "1/2", "1", "1/2", "3"] [RecipeIngredientParts] ["milk", "butter", "flour", "salt", "sugar", "butter"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 355.6 [FatContent] 24.4 [SaturatedFatContent] 14.9 [CholesterolContent] 64.5 [SodiumContent] 669.8 [CarbohydrateContent] 31.9 [FiberContent] 1.4 [SugarContent] 4.8 [ProteinContent] 5.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a double boiler heat the milk. Mix the 1/2 cup butter with the flour, then add to the hot milk. When thickened, add the corn, salt and sugar. Blend well. Put in a greased casserole sprinkle with cracker crumbs and dot the butter on top. Bake at 350 until browned and heated through. About 20 Minutes.
[Name] Fantastic Broccoli Salad [AuthorId] 18649 [AuthorName] Tiffanee [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-12-29T08:41:00Z [Description] This is an easy and super tasting broccoli salad. My husband hates broccoli, but loves this salad. It was a hit at a recent party. [Images] character(0) [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "2", "1", "1", "1/2", "1", "1/2", "1/3"] [RecipeIngredientParts] ["broccoli florets", "cauliflower", "purple onion", "bacon", "sunflower seeds", "mayonnaise", "sugar", "vinegar"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 336.9 [FatContent] 25.8 [SaturatedFatContent] 8.6 [CholesterolContent] 38.6 [SodiumContent] 495.6 [CarbohydrateContent] 18.3 [FiberContent] 0.8 [SugarContent] 13.6 [ProteinContent] 8.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix all salad ingredients in a large bowl. Mix dressing ingredients in a small bowl and pour over salad, stirring well. Chill for 2 to 4 hours.
[Name] Apricot-Cranberry Conserve [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-12-29T08:41:00Z [Description] This is the best for all holiday celebrations. All of the flavors compliment each other. Lovely and impressive served in a cut-glass dish. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/4", "1", "3/4", "1/3", NA] [RecipeIngredientParts] ["water", "sugar", "fresh cranberries", "orange marmalade", "orange zest"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 101.0 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 9.3 [CarbohydrateContent] 26.6 [FiberContent] 3.3 [SugarContent] 20.6 [ProteinContent] 0.6 [RecipeServings] 9.0 [RecipeYield] 2 1/4 cups [RecipeInstructions] Combine sugar and water. Bring to boiling until sugar disolves. Boil quickly for 5 minutes. Lower heat to medium; add cranberries and boil for another 3-4 minutes, or until berries pop, stirring occasionally. Stir in apricots and marmalade. Remove from heat. You may add a small amount of water, if necessary, to reach desired consistency. Serve warm or chilled.
[Name] Chocolate No-Bake Macaroons [AuthorId] 8342 [AuthorName] Kathy-Lynn [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-12-29T08:41:00Z [Description] Make and share this Chocolate No-Bake Macaroons recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Candy", "Dessert", "Cookie & Brownie", "Coconut", "Fruit", "Nuts", "< 15 Mins", "For Large Groups", "No Cook"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "6", "1", "1", "1", "2"] [RecipeIngredientParts] ["sugar", "shortening", "milk", "salt", "vanilla", "coconut", "rolled oats"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 105.6 [FatContent] 4.9 [SaturatedFatContent] 2.3 [CholesterolContent] 0.5 [SodiumContent] 67.5 [CarbohydrateContent] 15.3 [FiberContent] 1.1 [SugarContent] 11.4 [ProteinContent] 1.2 [RecipeServings] 36.0 [RecipeYield] nan [RecipeInstructions] In a medium saucepan, combine sugar, shortening and milk. Bring to a boil. Remove from heat. Add cocoa, salt, vanilla, coconut and oats, mix well together. Drop by tablespoonful onto wax paper lined cookie sheets. Chill and enjoy.
[Name] Myrt's Christmas Spaghetti [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT45M [PrepTime] PT25M [TotalTime] PT1H10M [DatePublished] 2001-12-29T08:41:00Z [Description] Make and share this Myrt's Christmas Spaghetti recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Spaghetti", "Meat", "Christmas", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1/2", "1 1/2", "1", "1/2", "2", "1", "1"] [RecipeIngredientParts] ["spaghetti", "onion", "bell pepper", "garlic clove", "ground beef", "stewed tomatoes", "stuffed green olive", "salt", "pepper", "American cheese", "Worcestershire sauce", "mushroom pieces"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 329.2 [FatContent] 9.6 [SaturatedFatContent] 3.5 [CholesterolContent] 38.6 [SodiumContent] 741.2 [CarbohydrateContent] 42.9 [FiberContent] 3.0 [SugarContent] 7.2 [ProteinContent] 17.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Sauté onions, bell pepper, and garlic in 5 tablespoons of olive oil. Add beef and cook until no longer pink. Add stewed tomatoes, olives, salt, pepper, and cheese. Cover and simmer for 30 minutes. Then add Worcestershire sauce, mushroom pieces and tomato soup. Combine mixture with cooked spaghetti, refrigerate overnight. To serve, heat in oven at 350°F for approximately 45-60 minutes, or until heated through.
[Name] Rock's [AuthorId] 27222 [AuthorName] Chris [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-12-29T08:41:00Z [Description] Make and share this Rock's recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1 1/2", "3", "3", "1", "1/2", "2", "1", "1", "1"] [RecipeIngredientParts] ["shortening", "brown sugar", "eggs", "flour", "baking soda", "salt", "cinnamon", "clove", "walnuts", "dates"] [AggregatedRating] nan [ReviewCount] nan [Calories] 558.9 [FatContent] 25.2 [SaturatedFatContent] 5.3 [CholesterolContent] 52.9 [SodiumContent] 232.1 [CarbohydrateContent] 80.9 [FiberContent] 4.8 [SugarContent] 50.9 [ProteinContent] 7.2 [RecipeServings] 12.0 [RecipeYield] 60 Cookies [RecipeInstructions] Preheat oven to 375 degrees. Mix shortening, sugar, and eggs. Combine dry ingredients except dates and nuts. Stir dry ingredients into wet. Fold in dates and nuts. Drop by round teaspoons 2\" apart onto greased baking sheet. Bake 8 to 10 Min.
[Name] Famous Shepherd's Pie [AuthorId] 8342 [AuthorName] Kathy-Lynn [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-12-29T08:41:00Z [Description] Make and share this Famous Shepherd's 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/16/36/8/picy8o4Ij.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/36/8/picoPcI9J.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/36/8/picNizaOi.jpg"] [RecipeCategory] Meat [Keywords] ["Kid Friendly", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "1", "1/4", "3", NA] [RecipeIngredientParts] ["ground beef", "onion", "flour", "boiling water", "pepper", "mashed potatoes", "paprika"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 291.0 [FatContent] 12.2 [SaturatedFatContent] 4.8 [CholesterolContent] 53.5 [SodiumContent] 386.8 [CarbohydrateContent] 27.3 [FiberContent] 3.5 [SugarContent] 2.4 [ProteinContent] 17.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large skillet, brown beef; drain fat. Add onions and flour. Cook for 5 minutes. Dissolve OXo cube in boiling water Add boillion, vegies and pepper to meat mixture. Turn into 6 cup casserole dish. Top with mashed potatoes, Bake at 375 for 30 minutes or until bubbling hot.
[Name] Apple Pumpkin Muffins [AuthorId] 18649 [AuthorName] Tiffanee [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2001-12-29T08:42:00Z [Description] A friend brought me these a few years ago and they have become a family favorite. They are not only great for breakfast, but for dessert also. They also freeze well. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/36/9/9lubWmJ5TruAEOYNfYs6-Pumpkin_cinnamon_apple_chocolate_chip_muffins_omno", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/36/9/pic5FeKqi.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Apple", "Fruit", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "1 1/2", "2", "1/4", "2 1/2", "1", "1/2", "1", "2", "1"] [RecipeIngredientParts] ["pumpkin", "sugar", "eggs", "flour", "baking soda", "salt", "pumpkin pie spice", "apples", "chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 163.0 [FatContent] 5.0 [SaturatedFatContent] 1.7 [CholesterolContent] 17.6 [SodiumContent] 108.0 [CarbohydrateContent] 28.8 [FiberContent] 1.1 [SugarContent] 17.5 [ProteinContent] 2.2 [RecipeServings] 24.0 [RecipeYield] 2 dozen [RecipeInstructions] Mix together pumpkin, sugar, eggs and oil. Add flour, soda, salt and pumpkin pie spice. Mix until blended. Add apples and chocolate chips. Spoon into muffin tins. Bake at 350 degrees for 15-20 minutes.
[Name] Tomato Juice [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-12-29T08:42:00Z [Description] This is not a tried recipe but an adaptation from my "Juicer" recipes. It is expensive to make in off season as 12 tomatoes only make 4 glasses of juice. You can enhace the flavor by adding a slice of onion, a bay leaf & a bit of parsley or leave it plain. The tabasco is nice as it takes up the slack from no salt.Please let me know if it turns out. The request was for a low sodium [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/37/0/picndqgaP.jpg" [RecipeCategory] Fruit [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 30 Mins", "Stove Top", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["12", "2", "1/2", "1"] [RecipeIngredientParts] ["tomatoes", "celery ribs", "water", "Tabasco sauce"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 69.6 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 35.3 [CarbohydrateContent] 14.9 [FiberContent] 4.8 [SugarContent] 10.1 [ProteinContent] 3.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Chop the tomatoes fine and process them in a blender or food processor until just juice. Add celery ribs and tabasco (if using] and process further. Put into a saucepan and simmer for 15 minutes add water. It's ready.
[Name] Streamlined Chimichangas [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2001-12-29T08:42:00Z [Description] This is a great tasting recipe and so easy that even my daughter doesn't complain when I ask her to make it. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/37/1/Uf11T67FRdexoioeLZxr_cheeseburger%20chimichangas%20fg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/37/1/gczi6GDXSIO8NfMn5fJE-Chimichanga-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/37/1/uSj86VQDSF6OnTz5bpBw-Chimichanga-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/37/1/5fqjNYXkShG5VwRQCKzP-Chimichanga-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/37/1/picjlA9Jv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/37/1/picvPPFS4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/37/1/picQliKcS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/37/1/pic3yztYv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/37/1/picpeNOna.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/37/1/picPp7viB.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Tex Mex", "Southwestern U.S.", "Mexican", "Kid Friendly", "Spicy", "< 30 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1 -2", "3/4", "1", "1/2", "1/2", "8", "1/4"] [RecipeIngredientParts] ["ground beef", "onion", "garlic clove", "ground cumin", "dried oregano leaves", "salt", "flour tortillas", "butter"] [AggregatedRating] 5.0 [ReviewCount] 182.0 [Calories] 373.7 [FatContent] 22.3 [SaturatedFatContent] 10.1 [CholesterolContent] 71.7 [SodiumContent] 761.3 [CarbohydrateContent] 24.7 [FiberContent] 2.2 [SugarContent] 2.6 [ProteinContent] 18.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 475 degrees.", "Brown meat with onion and garlic.", "Drain, but do not rinse.", "Stir in picante sauce, cumin, oregano and salt.", "Simmer 5 minutes or until most of the liquid has evaporated.", "Brush one side of the tortillas with butter.", "On unbuttered side spoon heaping 1/3 cup of meat mixture into center.", "Fold 2 sides over filling, fold ends down.", "Place seam side down in a 13 x 9 x 2-inch baking dish.", "Bake for 13 minutes or until golden brown.", "To serve, top with sour cream, guacamole and additional picante sauce." ]
[Name] Peanut Butter Bars [AuthorId] 8342 [AuthorName] Kathy-Lynn [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-12-29T17:14:00Z [Description] Make and share this Peanut Butter Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Lunch/Snacks", "Potluck", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "2", "3", "1"] [RecipeIngredientParts] ["butter", "peanut butter", "mini marshmallows", "coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 578.0 [FatContent] 41.8 [SaturatedFatContent] 23.9 [CholesterolContent] 27.1 [SodiumContent] 254.7 [CarbohydrateContent] 46.8 [FiberContent] 3.3 [SugarContent] 38.3 [ProteinContent] 9.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] On low heat, melt first 3 ingredients. Add coconut and marshmallows. Mix; put in a 8x8 pan. Chill and enjoy.
[Name] Fried Banana Chocolate Ravioli with Chocolate Rum Sauce [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT2M [PrepTime] PT15M [TotalTime] PT17M [DatePublished] 2001-12-29T17:14:00Z [Description] Oh Wow are these good, really good. I got this recipe from a poster named Lort from another site. These are fantastic! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1/4", "1/4", "4", "1/4", "20", "1", NA, NA, "12", "12", "1", "3"] [RecipeIngredientParts] ["bananas", "brown sugar", "graham cracker crumbs", "pecans", "chocolate", "wonton wrappers", "egg", "canola oil", "powdered sugar", "evaporated milk", "bittersweet chocolate", "butter", "rum"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 448.7 [FatContent] 15.8 [SaturatedFatContent] 8.0 [CholesterolContent] 77.3 [SodiumContent] 376.6 [CarbohydrateContent] 65.6 [FiberContent] 4.0 [SugarContent] 22.4 [ProteinContent] 13.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For Ravioli---------------. Gently mix bananas, brown sugar, graham cracker crumbs, pecans and chocolate. Roll dough and cut into 3 inch squares or use wontons and lay out on a clean work surface. Fill each square or wrapper with 1 1/2 t's of filling. Brush edges with egg wash and fold in half diagonally, sealing edges completely. Place on wax papaer and repeat. Heat oil to 350-375 degrees. Fry ravioli until golden, around 2 minutes. Remove and drain. Sprinkle with powdered sugar and serve with chocolate rum sauce. Chocolate Rum Sauce-------------------. Heat milk and chocolate in a 2 quart saucepan over medium heat. When the chocolate has melted, remove from heat and stir in butter and rum. Serve warm.
[Name] Rotel Dip [AuthorId] 15781 [AuthorName] Jeannie McCurdy [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-12-29T17:14:00Z [Description] Make and share this Rotel Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Spicy", "< 30 Mins", "For Large Groups", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2"] [RecipeIngredientParts] ["ground beef", "Velveeta cheese", "Rotel Tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 316.7 [FatContent] 22.2 [SaturatedFatContent] 12.2 [CholesterolContent] 88.9 [SodiumContent] 1086.9 [CarbohydrateContent] 7.2 [FiberContent] 0.0 [SugarContent] 4.8 [ProteinContent] 21.2 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Brown ground beef. Drain. Pour in rotel. Stir and let cook down some. Cut velveeta into cubes. Pour into ground beef. Stir until all cheese is melted.
[Name] Dani's Cheesy Artichoke Dip [AuthorId] 27180 [AuthorName] Winter [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-12-29T17:14:00Z [Description] My sister-in-law's dip is always the hit of the party. Artichokes & 3 kinds of cheese baked until bubbly! Yummmmm! [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] ["Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["artichoke heart", "green chili", "monterey jack cheese", "monterey jack pepper cheese", "mayonnaise", "tortilla chips"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 662.9 [FatContent] 39.5 [SaturatedFatContent] 15.1 [CholesterolContent] 61.4 [SodiumContent] 638.0 [CarbohydrateContent] 56.1 [FiberContent] 4.4 [SugarContent] 1.4 [ProteinContent] 23.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Drain artichoke hearts and cut into quarters. Drain green chili's. Combine first 7 ingredients in 9x12 or round souffle dish. Bake in 400° oven until bubbly -- stirring occasionally to mix well. Serve hot with tortilla chips!
[Name] Fluffy Pancakes [AuthorId] 8342 [AuthorName] Kathy-Lynn [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-12-29T17:14:00Z [Description] I got this recipe from a Today's Parent magazine years ago and I haven't used pancake mix since! If I have the time I double the recipe and freeze any extras in freezer bags. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/37/6/picyvclB4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/37/6/pic7fiH3u.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/37/6/piczWoF4I.jpg"] [RecipeCategory] Breakfast [Keywords] ["Kid Friendly", "High In...", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "1", "2"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "egg", "milk"] [AggregatedRating] 4.5 [ReviewCount] 28.0 [Calories] 86.2 [FatContent] 3.5 [SaturatedFatContent] 0.9 [CholesterolContent] 18.4 [SodiumContent] 197.7 [CarbohydrateContent] 11.6 [FiberContent] 0.3 [SugarContent] 2.1 [ProteinContent] 2.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl, combine the flour, sugar and powder. In a small bowl, whisk together the egg, milk and oil, then add to the dry ingredients an beat until smooth. Heat a greased pan and pour in about 1/2 cup of mix. Allow pancakes to cook on one side until bubbles start to appear on the top and the bottom is golden, flip and let the other side cook until golden.
[Name] Mashed Potatoes [AuthorId] 27458 [AuthorName] Tam4672 [CookTime] PT25M [PrepTime] PT35M [TotalTime] PT1H [DatePublished] 2001-12-29T17:14:00Z [Description] Make and share this Mashed Potatoes recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/37/7/sQIyj7ESXOaoq7YOgs1I_Mashed Potatoes_0328.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/37/7/JYrVtgifSN6fqzukCWyZ_Mashed Potatoes_0319.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/37/7/picZitOZA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/37/7/picfbgaV2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/37/7/picuoB1PN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/37/7/picDb0TTy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/37/7/pickQ7fXS.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "2", "4"] [RecipeIngredientParts] ["potatoes", "margarine", "milk"] [AggregatedRating] 5.0 [ReviewCount] 46.0 [Calories] 183.5 [FatContent] 6.4 [SaturatedFatContent] 1.6 [CholesterolContent] 2.1 [SodiumContent] 83.5 [CarbohydrateContent] 28.7 [FiberContent] 3.5 [SugarContent] 1.2 [ProteinContent] 3.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel and quarter potatoes. Cook covered in a small amount of boiling salted water for 25 minutes. Drain. Beat with an electric mixer on low speed. Add margarine. Salt and pepper or nutmeg to taste. Beat in enough milk to make potatoes light and fluffy.
[Name] Pasta Dough #3, Whole Wheat Pasta [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT4M [PrepTime] PT45M [TotalTime] PT49M [DatePublished] 2001-12-29T17:14:00Z [Description] Make and share this Pasta Dough #3, Whole Wheat Pasta recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["Healthy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", "1/2", "1", "1"] [RecipeIngredientParts] ["whole wheat flour", "eggs", "water", "salt", "white flour"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 151.5 [FatContent] 1.8 [SaturatedFatContent] 0.5 [CholesterolContent] 52.9 [SodiumContent] 309.9 [CarbohydrateContent] 28.4 [FiberContent] 3.2 [SugarContent] 0.2 [ProteinContent] 6.3 [RecipeServings] 8.0 [RecipeYield] 1 pound (there about) [RecipeInstructions] In a large glass bowl and with a wooden spoon mix together the flours and salt. Make a well. Whisk together the eggs and water, and pour into the well and begin to mix well until a ball is formed. Turn out onto a floured board and knead for 20 turns. Wrap in waxed paper and let rest for 30 minutes. Cut to manageable shape and follow directions for a manual pasta machine or roll out to desired thickness and cut to desired shape.
[Name] The Great Garlic Dip [AuthorId] 27429 [AuthorName] Lauren Moran [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-29T17:14:00Z [Description] Make and share this The Great Garlic Dip 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/16/37/9/picEiUas0.jpg" [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1", NA] [RecipeIngredientParts] ["cream cheese", "sour cream", "mayonnaise"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 122.1 [FatContent] 12.3 [SaturatedFatContent] 7.0 [CholesterolContent] 37.0 [SodiumContent] 91.3 [CarbohydrateContent] 1.6 [FiberContent] 0.0 [SugarContent] 1.5 [ProteinContent] 1.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Blend all together,by hand. And eat with pretzels.
[Name] Chow Mein Noodle Cookies [AuthorId] 8342 [AuthorName] Kathy-Lynn [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-12-29T17:14:00Z [Description] Make and share this Chow Mein Noodle Cookies recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/38/0/piceWhMoI.jpg" [RecipeCategory] Candy [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Toddler Friendly", "Kid Friendly", "Potluck", "Christmas", "Microwave", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1"] [RecipeIngredientParts] ["chocolate chips", "peanuts"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 1337.2 [FatContent] 93.3 [SaturatedFatContent] 35.8 [CholesterolContent] 0.0 [SodiumContent] 130.4 [CarbohydrateContent] 130.7 [FiberContent] 17.0 [SugarContent] 94.5 [ProteinContent] 27.8 [RecipeServings] nan [RecipeYield] 2 dozen [RecipeInstructions] Mix chips together in a microwavable safe bowl, melt. Mix in noodles and peanuts. Drop onto wax paper by the teaspoonful and cool. DO NOT FREEZE! I sometimes put in mini M&M's instead of the peanuts.
[Name] Irish Italian Spaghetti [AuthorId] 27222 [AuthorName] Chris [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2001-12-29T17:14:00Z [Description] I grew up on this dish and didn't know anyone else liked it. But, I did a web search and found many people had similar experiences. [Images] character(0) [RecipeCategory] Spaghetti [Keywords] ["European", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "1", "1", "1/4", "1", "8", "1"] [RecipeIngredientParts] ["ground beef", "onion", "pepper", "chili powder", "spaghetti", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 335.5 [FatContent] 11.5 [SaturatedFatContent] 4.9 [CholesterolContent] 27.5 [SodiumContent] 827.7 [CarbohydrateContent] 41.2 [FiberContent] 2.3 [SugarContent] 6.8 [ProteinContent] 16.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Brown beef with onion. Add Soups and spices. Simmer covered for 45 Minutes. Cook pasta while the sauce simmers. Stir pasta in to sauce and add half the cheese. Serve with remaining cheese on top.
[Name] Homemade Sausage Rolls [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT45M [PrepTime] PT40M [TotalTime] PT1H25M [DatePublished] 2001-12-29T17:14:00Z [Description] An excellent make-ahead for parties -- or even weekend lunches, served with a green salad. Add lots of cayenne or even hot pepper flakes if your tastes run more towards a spicier version. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "Canadian", "Scottish", "European", "Kid Friendly", "Potluck", "Christmas", "Weeknight", "Oven", "Freezer", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1", "1/2", "1/4", "1", "1", "1", "1", "1", "2"] [RecipeIngredientParts] ["fresh parsley", "salt", "black pepper", "ground fennel", "nutmeg", "cayenne pepper", "butter", "onion", "frozen puff pastry", "water"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 127.1 [FatContent] 8.1 [SaturatedFatContent] 2.3 [CholesterolContent] 20.3 [SodiumContent] 152.2 [CarbohydrateContent] 8.1 [FiberContent] 0.4 [SugarContent] 0.3 [ProteinContent] 5.4 [RecipeServings] nan [RecipeYield] 24 sausage rolls [RecipeInstructions] In a large bowl, mix together pork, parsley, salt, pepper, fennel, nutmeg and cayenne to taste. In small saucepan, melt butter and cook onion until softened and translucent; add to pork mixture and stir well. Cut pastry into 2 portions; roll 1 portion into 18x6-inch rectangle. Shape handful of pork mixture into sausage shape about 1 inch in diameter; place along long edge of pastry. Continue to shape pork mixture until long edge of pastry is filled with half the pork mixture. Roll up jellyroll style. Dampen edge of pastry and seal. Place roll, seam side down, on tray and refrigerate for 10 minutes. With sharp knife, cut roll into 1-1/2 inch lengths. Repeat with remaining pastry and filling. Preheat oven to 450F (230C]. Place rolls seam-side-down on parchment-lined baking sheet. Beat together egg yolk and water and brush over tops of rolls. Bake at 450F for 10 minutes, then reduce heat to 375F (190C] and bake for 15 minutes longer, or until golden. Let cool, then freeze rolls in single layer on baking sheet; package in airtight containers and store in freezer. Do NOT thaw before reheating. To reheat, bake frozen sausage rolls in single layer on baking sheet at 425F (220C] for 20 minutes or until heated through.
[Name] Pasta Dough #2, Spinach [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT3M [PrepTime] PT1H [TotalTime] PT1H3M [DatePublished] 2001-12-29T17:14:00Z [Description] You really cant taste the spinach but it's goodness is loaded in this pasta-easy to get past the kids! I've put the resting time in with the prep time below. [Images] character(0) [RecipeCategory] European [Keywords] ["Healthy", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2 1/2 - 3", "1", "1"] [RecipeIngredientParts] ["frozen spinach", "eggs", "flour", "salt"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 1421.1 [FatContent] 19.9 [SaturatedFatContent] 5.1 [CholesterolContent] 423.0 [SodiumContent] 2703.0 [CarbohydrateContent] 252.8 [FiberContent] 18.1 [SugarContent] 4.3 [ProteinContent] 57.2 [RecipeServings] nan [RecipeYield] 1 pound [RecipeInstructions] ["Take your spinach and either chop it to almost nothing or put in a blender/processor and whirl to fine-squeeze again.", "In a large glass bowl add spinach, eggs, salt and oil.", "Mix well.", "Slowly fork in flour-mix well.", "Turn onto a floured board or counter and kneed to a smooth ball, around 10 minutes.", "Wrap in waxed paper and let rest for 30 minutes.", "At this point follow your pasta maker's instructions for rolling (manual machine] or flour your counter, cut dough to manageable pieces and roll to desired thickness and cut to desired shape." ]
[Name] Egg Noodles [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT3M [PrepTime] PT15M [TotalTime] PT18M [DatePublished] 2001-12-29T17:14:00Z [Description] Make and share this Egg Noodles recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["Healthy", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2 1/2", "1", "6", "1", "1", "3"] [RecipeIngredientParts] ["white flour", "egg", "salt", "water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1537.6 [FatContent] 36.3 [SaturatedFatContent] 11.2 [CholesterolContent] 1318.9 [SodiumContent] 2437.7 [CarbohydrateContent] 242.1 [FiberContent] 8.4 [SugarContent] 1.7 [ProteinContent] 52.4 [RecipeServings] nan [RecipeYield] 1 pound [RecipeInstructions] In a large bowl combine flour and salt. Make a well. Mix together the wet ingredients and pour into well. Mix well. Turn out onto a floured board and knead until firm, shiny and elastic. At this point cover and chill for 1 hour, up to 24 hours. When ready to use follow instructions for manual pasta machine or cut into manageable pieces and roll out to desired thickness, cut into desired shape.
[Name] Pasta dough #1 [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT3M [PrepTime] PT15M [TotalTime] PT18M [DatePublished] 2001-12-29T17:14:00Z [Description] I make homemade pasta all the time. A nice addition to this would be to add tomato powder or paste for a red pasta. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/38/5/picFOd2FT.jpg" [RecipeCategory] European [Keywords] ["Healthy", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2 1/4 - 2 1/2", "1/3", "2", "1", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "water", "eggs", "olive oil", "salt"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 1255.8 [FatContent] 20.8 [SaturatedFatContent] 5.6 [CholesterolContent] 538.0 [SodiumContent] 2482.9 [CarbohydrateContent] 215.9 [FiberContent] 7.6 [SugarContent] 1.2 [ProteinContent] 44.0 [RecipeServings] nan [RecipeYield] 1 pound [RecipeInstructions] In a large glass or plastic bowl combine 1 cup flour and remaining ingredients. With a mixer on low speed beat 2 minutes, scraping the bowl. You can do this part by hand. With a wooden spoon stir in enough additional flour to make a soft dough. Turn dough onto a lightly floured surface, knead until smooth and elastic, about 10 minutes. cover dough and let rest 30 minutes. Follow pasta machine instructions at this point, or lightly flour your counter and rolling pin, cut dough down to manageable size and roll, turn, roll, turn until desired thickness. Cut to desired shape.
[Name] Portuguese Piri Piri Chicken [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT50M [PrepTime] PT24H [TotalTime] PT24H50M [DatePublished] 2001-12-29T17:14:00Z [Description] Posted by request; from The Complete Canadian Living Cookbook. Prep time includes LOTS of marinating time. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/38/6/picoAmobT.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Canadian", "Portuguese", "European", "Very Low Carbs", "High Protein", "Kid Friendly", "Kosher", "High In...", "Potluck", "Spicy", "Weeknight", "Refrigerator", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "3", "10", "2", "2", "1/2", "2"] [RecipeIngredientParts] ["fresh lemon rind", "lemon juice", "garlic", "olive oil", "salt", "chicken pieces"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 1151.3 [FatContent] 82.1 [SaturatedFatContent] 22.5 [CholesterolContent] 375.0 [SodiumContent] 642.7 [CarbohydrateContent] 4.2 [FiberContent] 0.6 [SugarContent] 0.6 [ProteinContent] 93.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In large glass bowl, combine all ingredients except chicken; mix well.", "Add chicken, turning to coat.", "Cover and refrigerate for 4 hours, turning occasionally; can be refrigerated for up to 24 hours if you want to make it ahead.", "Reserving marinade, place chicken, skin side down, on a greased grill over medium heat; close lid and cook for 10 minutes.", "Turn and brush with marinade; cook for 30 to 40 minutes or until juices run clear when chicken is pierced.", "For a less spicy version, replace above marinade with Portuguese Paprika Marinade: 1/3 cup dry white wine, 1 tsp grated lemon rind, 3 tbsp lemon juice, 2 tbsp tomato paste, 1 tbsp olive oil, 1/2 tsp paprika, 1/4 tsp salt, 1/4 tsp hot pepper sauce, and 2 cloves of garlic, minced." ]
[Name] Crackerjack Cookies [AuthorId] 8342 [AuthorName] Kathy-Lynn [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-12-29T17:14:00Z [Description] Make and share this Crackerjack Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Kid Friendly", "Potluck", "Christmas", "< 30 Mins", "Oven", "Freezer", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "1 1/2 - 1 3/4", "1", "1", "2", "1", "2"] [RecipeIngredientParts] ["butter", "brown sugar", "white sugar", "eggs", "vanilla", "flour", "baking powder", "baking soda", "quick oats", "coconut"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 114.1 [FatContent] 5.5 [SaturatedFatContent] 3.6 [CholesterolContent] 19.0 [SodiumContent] 77.7 [CarbohydrateContent] 15.3 [FiberContent] 0.7 [SugarContent] 8.9 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 48 cookies [RecipeInstructions] Mix all ingredients together in usual manner. Drop onto a cookie sheet or roll into balls. Do not press down. Bake at 350° for 10-12 minutes or until ligt brown. Remove cookies from tray and cool on a wire rack.
[Name] Pizza by the Scoop [AuthorId] 13301 [AuthorName] Lauren Clark [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-12-29T17:14:00Z [Description] Make and share this Pizza by the Scoop recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "Kid Friendly", "Potluck", "Spring", "Summer", "Spicy", "< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "3/4", NA] [RecipeIngredientParts] ["cream cheese", "chili sauce", "Canadian bacon", "onion", "green pepper", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 258.1 [FatContent] 19.8 [SaturatedFatContent] 11.0 [CholesterolContent] 68.1 [SodiumContent] 912.9 [CarbohydrateContent] 10.0 [FiberContent] 2.2 [SugarContent] 5.6 [ProteinContent] 9.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Spread cream cheese on 12 inch pizza pan. Cover with chili sauce. Sprinkle with onion, green pepper, bacon and shredded cheese. Serve with corn chips.
[Name] Ravioli Meat Filling [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-12-29T17:14:00Z [Description] Make and share this Ravioli Meat Filling recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["European", "Very Low Carbs", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/2", "1/3", "1", "1", "1/4", "4", "1/4"] [RecipeIngredientParts] ["ground beef", "onion", "garlic", "egg", "parsley", "parmesan cheese", "salt"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 155.5 [FatContent] 10.3 [SaturatedFatContent] 4.0 [CholesterolContent] 92.9 [SodiumContent] 228.4 [CarbohydrateContent] 2.0 [FiberContent] 0.3 [SugarContent] 0.7 [ProteinContent] 13.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a 10 inch skillet over medium high heat cook the beef, onion and garlic until meat is browned. Remove from heat and strain off the fat. Make sure your meat is minced fine when done. Stir in the egg, parsley, cheese and salt. Mix well, and fill pasta.
[Name] Fig-Walnut Sweet Potato Casserole Boats [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT25M [PrepTime] PT1H [TotalTime] PT1H25M [DatePublished] 2001-12-29T17:14:00Z [Description] I found this recipe while searching for another. If your not a fig person I would use 1 mashed, ripe banana, or dates. The prep time includes baking the potato. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "8", "1/4 - 1/2", "1", "1", "1/2", "1/2", "4"] [RecipeIngredientParts] ["sweet potatoes", "dried figs", "walnuts", "corn syrup", "maple syrup", "vinegar", "brown sugar", "salt", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 556.7 [FatContent] 8.8 [SaturatedFatContent] 2.9 [CholesterolContent] 10.1 [SodiumContent] 403.3 [CarbohydrateContent] 123.6 [FiberContent] 6.0 [SugarContent] 60.6 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Bake sweet potatoes until done-around 1 hour. Mince figs. When cool enough to handle scoop out potatoes and place in a large bowl-reserve jackets. Add remaining ingredients except butter and whip well. Restuff jackets and dot tops with 1/2 t. butter each. Bake at 350 for around 20 to 30 minutes.
[Name] " Yummy N' Easiest" Warm Blueberry Sauce [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-12-30T08:49:00Z [Description] Make and share this " Yummy N' Easiest" Warm Blueberry Sauce recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/39/1/picdsq6zu.jpg" [RecipeCategory] Berries [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Christmas", "Ramadan", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "1/2", "1/4"] [RecipeIngredientParts] ["blueberries", "sugar", "cinnamon", "nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 326.3 [FatContent] 1.0 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 2.9 [CarbohydrateContent] 83.5 [FiberContent] 6.1 [SugarContent] 72.2 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Place all ingredients in a saucepan. Bring to a boil. Reduce the heat and simmer for 5 minutes. Yum, it is ready!
[Name] Green Bean Bake [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-12-30T08:49:00Z [Description] There may be similar bean recipes already posted but I found this old yellow newspaper article headed Green Bean Bake now 35 so it must be 55 by now! Simple quick and easy recipe and Oh so good [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/39/2/picMFId0M.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/39/2/picsH1iJy.jpg"] [RecipeCategory] Vegetable [Keywords] ["Canadian", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", NA, "4", "1"] [RecipeIngredientParts] ["milk", "soy sauce", "pepper", "fresh green beans"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 76.5 [FatContent] 3.8 [SaturatedFatContent] 1.2 [CholesterolContent] 2.9 [SodiumContent] 418.1 [CarbohydrateContent] 9.0 [FiberContent] 1.8 [SugarContent] 2.9 [ProteinContent] 2.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a 1 1/2 qt casserole mix soup, milk, soy& pepper. Stir in beans and 1/2 can fried onions. Bake 350 for 25 minutes. Top with remaining 1/2 can of fried onions. Brown for 5 minutes more.
[Name] Comfort Potatoes (For the Waistline) [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2001-12-30T08:49:00Z [Description] This is about as low calorie and still tasty potatoes that you can find. You can do ahead and reheat in the oven just before serving. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Canadian", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "1", "4", NA, "1", "2"] [RecipeIngredientParts] ["unsalted butter", "onion", "potatoes", "skim milk", "garlic cloves", "nutmeg", "low-fat plain yogurt"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 137.0 [FatContent] 2.2 [SaturatedFatContent] 1.4 [CholesterolContent] 6.1 [SodiumContent] 35.0 [CarbohydrateContent] 25.6 [FiberContent] 2.8 [SugarContent] 2.6 [ProteinContent] 4.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Sauté the onion in the butter over medium heat until browned (about 12 minutes]. Put potatoes, milk and garlic in a saucepan; cover pot. Over medium heat simmer until the potatoes are cooked through (about 12 minutes] stir occasionally. Remove potatoes with a slotted spoon and put them in the skillet with the onions. Mash potatoes with the onions. Add milk (that the potatoes were boiled in]. Add the milk slowly until you have a lovely smooth texture (you may not need all the milk]. Stir in the yogurt, season to taste.
[Name] Burger Bean Cups [AuthorId] 26372 [AuthorName] peggy yruegas [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-12-30T08:49:00Z [Description] Make and share this Burger Bean Cups recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1/2", "1/4", "1", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["ground beef", "onion", "egg", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 398.5 [FatContent] 23.5 [SaturatedFatContent] 8.3 [CholesterolContent] 123.6 [SodiumContent] 1185.9 [CarbohydrateContent] 18.7 [FiberContent] 2.3 [SugarContent] 2.9 [ProteinContent] 26.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix 1/4 C soup, raw beef, bread crumbs, onions, egg, salt& pepper. Divide into 4 mounds on wax paper. Flatten each mound into a 5 inch circle. Turn up edges of each patty to make a 1/2 inch rim. Place in shallow baking dish. Combine rest of soup, green beans and onions. Spoon mixture into burger cups. Bake at 350 degrees for 30 minutes.
[Name] Minted Orange Carrots [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT6M [PrepTime] PT10M [TotalTime] PT16M [DatePublished] 2001-12-30T08:49:00Z [Description] Make and share this Minted Orange Carrots recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Vegetable", "Canadian", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", NA, "1"] [RecipeIngredientParts] ["carrots", "fresh ginger", "of fresh mint"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 55.0 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 45.2 [CarbohydrateContent] 12.7 [FiberContent] 2.0 [SugarContent] 8.2 [ProteinContent] 1.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine all the ingredients (except mint] in a saucepan. Cover and bring to a boil, turn heat down ans simmer for 5 minutes. Cover and chill overnight. Garnish with chopped mint just before serving.
[Name] Sesame & Ginger Carrots [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2001-12-30T08:49:00Z [Description] Make and share this Sesame & Ginger 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/16/39/6/picDrfQ0p.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/39/6/picWMDVr3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/39/6/picxn2rqN.jpg"] [RecipeCategory] Fruit [Keywords] ["Vegetable", "Canadian", "Low Protein", "Vegan", "Low Cholesterol", "Free Of...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1 1/2", "1", "1", NA] [RecipeIngredientParts] ["carrots", "fresh ginger", "sesame seeds", "garlic", "salt"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 56.2 [FatContent] 2.2 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 59.3 [CarbohydrateContent] 8.9 [FiberContent] 2.5 [SugarContent] 4.1 [ProteinContent] 1.1 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Saute carrots, garlic and ginger in sesame oil, over medium heat for about 5 minutes. Add sesame seeds. Cover and saute for another 3 minutes or until carrots are heated but still crisp. Serve.
[Name] Grilled Tenderloin of Beef with Horseradish sauce [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT45M [PrepTime] PT48H [TotalTime] PT48H45M [DatePublished] 2001-12-30T08:49:00Z [Description] Serve this thinly sliced on toasted french bread drizzled with the sauce-oh yeah! Below for the cooking time I've posted the least amount of time-it just depends on how well you like your Beef, the servings also depend on the size you buy. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/39/7/picmoeNEZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/39/7/picWI8ihp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/39/7/picNUN7Wj.jpg"] [RecipeCategory] Meat [Keywords] ["European", "Weeknight"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "4", "1/4", NA, "1", "6", "2", "2", NA] [RecipeIngredientParts] ["beef tenderloin", "olive oil", "fresh thyme", "fresh rosemary", "garlic", "cracked black pepper", "mayonnaise", "horseradish", "Dijon mustard", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 307.8 [FatContent] 31.1 [SaturatedFatContent] 5.3 [CholesterolContent] 17.4 [SodiumContent] 38.4 [CarbohydrateContent] 4.2 [FiberContent] 1.6 [SugarContent] 0.4 [ProteinContent] 4.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Take the olive oil, fresh herbs, garlic and puree in a food processor to a paste. Whisk in black pepper. Coat Tenderloin on all sides, wrap in plastic wrap and refrigerate for 48 hours. Remove marinated beef 2 hours before cooking. Oil your grill grid and over medium high heat sear the beef. Sprinkle with salt. Remove from grill and place a pan soaked with hickory chips on a lower rack or place coals around it. Place Tenderloin of Beef on a rack above chips on medium heat. 45 minutes to 1 hour for rare, 1 hour 30 minutes to 45 minutes for medium. Horseradish Sauce: Whisk together all ingredients and chill-make the day before if you can.
[Name] Poorman's Creole [AuthorId] 27443 [AuthorName] L DJ3309 [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2001-12-30T08:49:00Z [Description] I cooked for a wealthy old lady that felt the 'help' shouldn't have shrimp, so when I prepared Shrimp Creole for her and her family I made this for the 'help'. The hominy turns pink and looks like shrimp and the tuna gives it taste [Images] character(0) [RecipeCategory] Tuna [Keywords] ["Creole", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1", "3", "1", "1", "1", "1", "1", "1", "1", "1", "1", "2", "1"] [RecipeIngredientParts] ["onion", "celery", "green bell pepper", "garlic clove", "olive oil", "tomatoes", "tomato sauce", "salt", "sugar", "bay leaf", "chili powder", "Worcestershire sauce", "hominy", "cornstarch", "tuna", "Tabasco sauce"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 324.2 [FatContent] 12.5 [SaturatedFatContent] 2.2 [CholesterolContent] 32.3 [SodiumContent] 952.1 [CarbohydrateContent] 29.6 [FiberContent] 5.6 [SugarContent] 8.2 [ProteinContent] 23.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook onion, celery, green bell peppers and garlic in hot oil until tender but not brown. Add tomatoes, tomato sauce and seasonings, and hominy. Simmer uncovered about 45 minutes. stirring occasionally. Mix cornstarch and 2 teaspoon water, stir into sauce. Add canned tuna simmer 5 minutes. Serve over rice.
[Name] Quinoa-Toasted [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT15M [PrepTime] PT2M [TotalTime] PT17M [DatePublished] 2001-12-30T08:49:00Z [Description] Make and share this Quinoa-Toasted 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/16/39/9/pic1Qdjbq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/39/9/piclRHBd6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/39/9/PsPprV81Sl6E1No8rxWr_16012635979.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/39/9/YBFxM6NUSFG8kPF91Hs3_16172875306.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/39/9/ggRLd11YQQCDAwEHg6iy_P1020504.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/39/9/HmYlnw2yRbmj7bWAOvTG_P1020500.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/39/9/f477R7YhQauTnzWMBhEi_toasted%20quinoa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/39/9/picInaS6M.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/39/9/picrUBOid.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/39/9/picvvQRu6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/39/9/pichZGquF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/39/9/picI0s1VM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/39/9/picRuiYCe.jpg" ] [RecipeCategory] Grains [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", NA] [RecipeIngredientParts] ["quinoa", "water"] [AggregatedRating] 5.0 [ReviewCount] 92.0 [Calories] 625.6 [FatContent] 10.3 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 8.5 [CarbohydrateContent] 109.1 [FiberContent] 11.9 [SugarContent] 0.0 [ProteinContent] 24.0 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Pour 1 cup quinoa into a fine strainer and rinse thoroughly under cool water-this will get rid of it's natural, bitter coating. I find this method helpful too-pour quinoa into a medium bowl, add cold water and swish around with your hand. Place a unbleached coffee filter into your strainer, then drain off the quinoa. It's a lot less annoying this way as the tiny grain won't get stuck in your strainer. Put rinsed quinoa into a large frying pan over medium heat. Cook, shaking the pan for around 15 minutes or until the quinoa reaches a golden brown. Remove from heat and pan and cool. Store in a clean jar with a tight fitting lid. Keeps for up to 1 month.
[Name] Falafel I [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-12-30T08:49:00Z [Description] Make and share this Falafel I recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Beans", "Southwest Asia (middle East]", "Asian", "Healthy", "Kosher", "< 30 Mins", "Deep Fried", "Inexpensive"] [RecipeIngredientQuantities] ["4", "3", "1/2", "1/2", "1/2", "1/2", "1/4", "1 1/2", "2", "3", "3", "1", NA] [RecipeIngredientParts] ["chickpeas", "garlic cloves", "celery", "scallion", "ground cumin", "turmeric", "cayenne", "salt", "eggs", "tahini", "flour", "black pepper", "flour"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 139.8 [FatContent] 3.6 [SaturatedFatContent] 0.6 [CholesterolContent] 35.2 [SodiumContent] 548.7 [CarbohydrateContent] 21.4 [FiberContent] 4.2 [SugarContent] 0.3 [ProteinContent] 6.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mash the chickpeas well (make sure you cook them well enough to be mash able]. Combine with other ingredients. Chill well. With floured hands make the batter into one-inch-diameter balls. Dust each one lightly with flour. Heat a 2-in. pool of oil in a heavy skillet to 365°F. Deep-fry the falafel until golden, and serve immediately.
[Name] Hummus [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-30T08:49:00Z [Description] Make and share this Hummus 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/16/40/1/piceJAQEd.jpg" [RecipeCategory] Beans [Keywords] ["Asian", "Indian", "Low Cholesterol", "Healthy", "< 15 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1/3", "2", "4 -6", NA] [RecipeIngredientParts] ["garbanzo beans", "lemon juice", "tahini", "cumin", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 994.1 [FatContent] 44.1 [SaturatedFatContent] 5.9 [CholesterolContent] 0.0 [SodiumContent] 1324.2 [CarbohydrateContent] 123.5 [FiberContent] 26.7 [SugarContent] 0.7 [ProteinContent] 36.6 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Place all ingredients in a food processor and whirl to smooth. Add a bit of water if needed.
[Name] South Indian Curry Powder [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-12-30T08:49:00Z [Description] Make and share this South Indian Curry Powder recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] ["Indian", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "8", "1/4", "1"] [RecipeIngredientParts] ["channa dal", "Urad Dal", "asafoetida powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1299.3 [FatContent] 18.6 [SaturatedFatContent] 1.8 [CholesterolContent] 0.0 [SodiumContent] 99.6 [CarbohydrateContent] 228.0 [FiberContent] 78.9 [SugarContent] 46.2 [ProteinContent] 73.9 [RecipeServings] nan [RecipeYield] 1 small jar [RecipeInstructions] Fry all ingredients in a small amount of oil (tea spoon] on low heat. Watch for the nice aromas. Do not let it go too brown or burn. Once the fried mixture is luke warm transfer contents to blender and add a tablespoon of salt and grind to a fine powder. Store in air tight jar and preferably keep in the refrigerator. Add a spoonfull of this to any curry of your choice and let it do the magic!
[Name] Beggers in rum [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-12-30T08:49:00Z [Description] Make and share this Beggers in rum recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "European", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Canning"] [RecipeIngredientQuantities] ["1 1/2", "1", "1 1/2", "1", "1", "1 1/3 - 1 1/2", "1 1/3", "1"] [RecipeIngredientParts] ["prunes", "golden raisin", "dried figs", "dark raisin", "rum", "water", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1273.2 [FatContent] 1.7 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 27.7 [CarbohydrateContent] 272.4 [FiberContent] 20.2 [SugarContent] 215.1 [ProteinContent] 8.9 [RecipeServings] nan [RecipeYield] 3 pint Jars [RecipeInstructions] In each of 3 wide mouth 1 pind clean, sterile jars layer 1/3 prunes, golden raisins, figs, apricots, and dark raisins. Add 1/3 cup rum to each-or a touch more if you like. In a 2 quart pan mix water with sugar, bring to a boil over high heat. Pour hot syrup into each jar leaving 1/2 inch head space. Cover and let stand until fruits are plump-around 1 week. Check after 2 days and add rum if fruit is dry on top. After a week you are ready to serve-keeps up to 2 months.
[Name] Quinoa Pilaf [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-12-30T08:49:00Z [Description] Considered the Mother Grain by the Ancient Incas, Quinoa is high in protein(16%) and is gluten free. This recipe was originaly from Sunset. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/40/4/picDfIrEY.jpg" [RecipeCategory] Grains [Keywords] ["Low Cholesterol", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/3", NA, "1", "1/3", "1", "1/2", "1/3", "1/3"] [RecipeIngredientParts] ["bacon", "onion", "beef broth", "quinoa", "carrot", "green pepper"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 204.4 [FatContent] 9.2 [SaturatedFatContent] 2.7 [CholesterolContent] 10.9 [SodiumContent] 444.3 [CarbohydrateContent] 22.9 [FiberContent] 3.2 [SugarContent] 2.3 [ProteinContent] 8.0 [RecipeServings] nan [RecipeYield] 2 1/2 cups [RecipeInstructions] In a 12 inch fry pan over medium highheat cook bacon, stirring occasionally, until crisp around edges, around 8 minutes. With a slotted spoon lift bacon pieces from pan and set aside. Spoon off and discard all but 3 T. of the fat-or drain it all and use vegetable oil. Add mushrooms and onion to pan and cook, stirring occasionally, until liquid cooks away and mushrooms are golden. Add broth, quinoa, carrots, and green pepper; Bring to a boil over high heat. Cover and simmer until liquid is absorbed, about 15 minutes. Take off heat, remove lid and let stand 2 minutes. Stir with a fork to separate grains. Spoon onto serving dish and sprinkle with cooked bacon.
[Name] Chocolate Almond Cookies [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-12-30T08:49:00Z [Description] Make and share this Chocolate Almond Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "Christmas", "Thanksgiving", "< 30 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/2", "2", "1/2", "1/4", "1/4", "1/8", "1", NA, NA] [RecipeIngredientParts] ["butter", "margarine", "sugar", "egg", "vanilla extract", "all-purpose flour", "baking powder", "baking soda", "salt", "sugar"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 103.9 [FatContent] 5.9 [SaturatedFatContent] 3.5 [CholesterolContent] 16.7 [SodiumContent] 49.9 [CarbohydrateContent] 12.4 [FiberContent] 0.6 [SugarContent] 7.0 [ProteinContent] 1.2 [RecipeServings] 42.0 [RecipeYield] 3 1/2 dozen [RecipeInstructions] Beat butter and 1 cup sugar in large bowl until fluffy. Add egg, almond and vanilla extracts; beat well. Combine flour, cocoa,baking powder, baking soda and salt; gradually add to butter mixture, beating to form smooth dough. Stir in small chocolate chips. If necessary, refrigerate dough about 1 hour or until firm enough to handle. Heat oven to 350°F. Shape dough into l 1/8-inch balls; roll in sugar. Place about 2 inches apart on ungreased cookie sheet. Place three slivered almonds on top of each ball; press slightly. Bake 9 to 10 minutes or until set. Cool slightly. Remove from cookie sheet to wire rack. Cool completely.
[Name] Amaretto Rum Cherry Cream Pie [AuthorId] 27443 [AuthorName] L DJ3309 [CookTime] PT2M [PrepTime] PT30M [TotalTime] PT32M [DatePublished] 2001-12-30T08:49:00Z [Description] NO BAKE, Wonderfully rich and naughty. contains alcohol (not for children) I make this every New Years Eve. This recipe started off being a Rum Dessert that someone gave me that I elaborated on for the holidays one year and have been asked to make ever since. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 60 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["1", "1", "6", "1", "1", "1/2", "1", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["cherry pie filling", "sugar", "unflavored gelatin", "water", "amaretto liqueur", "rum"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 464.4 [FatContent] 27.3 [SaturatedFatContent] 16.1 [CholesterolContent] 223.1 [SodiumContent] 44.6 [CarbohydrateContent] 49.1 [FiberContent] 1.1 [SugarContent] 25.1 [ProteinContent] 4.6 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] ["Beat egg yolks til light, gradually slowly adding the 1 cup sugar, til thick, light and fluffy.", "Soften gelatin in water in small sauce pan, then bring it to a boil.", "In a very slow ribbon stream slowly beat into egg yolk mixture.", "Set aside.", "Beat whipping cream til thick and stiff, fold into egg yolk mixture.", "Slowly fold in amaretto and rum.", "Spread pie cherries on bottom of prepared shell.", "fill with egg-cream mixture.", "Top with grated chocolate.", "Chill over night or several hours til firm." ]
[Name] Blue Cheese Potatoes Delmonico [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-12-30T08:50:00Z [Description] Make and share this Blue Cheese Potatoes Delmonico recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "< 30 Mins"] [RecipeIngredientQuantities] ["8", "1/2", "1/2", "1", "1", "1/2", "1/3"] [RecipeIngredientParts] ["potatoes", "butter", "flour", "milk", "blue cheese"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 896.9 [FatContent] 49.6 [SaturatedFatContent] 30.9 [CholesterolContent] 148.5 [SodiumContent] 540.7 [CarbohydrateContent] 97.8 [FiberContent] 10.2 [SugarContent] 4.1 [ProteinContent] 18.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Pre-heat the oven to 375. Boil the potatoes. Allow to coolslightly and dice. Place in a casserole dish. Melt the butter in a saucepan. Whisk in the flour and cook for 5 minutes, stirring frequently. Whisk in the milk and cream. Reduce the heat and simmer for 20 minutes. Whisk in the cheese until blended. Pour over the potatoes. Top with the breadcrumbs and bake for 25 minutes.
[Name] Raspberry Mousse Meringues With Raspberry Lime Sauce [AuthorId] 27503 [AuthorName] katfysh77 [CookTime] PT15M [PrepTime] PT40M [TotalTime] PT55M [DatePublished] 2001-12-30T08:50:00Z [Description] This is a recipe that my father passed on to me. Raspberries are in abundance where he lives so we have this often. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Raspberries", "Berries", "Fruit", "< 60 Mins", "Oven", "Refrigerator"] [RecipeIngredientQuantities] ["5", "1 1/4", "400", "1/3", "2", "1", "1/4", "300", "200", "1/4", "1/4", "1"] [RecipeIngredientParts] ["caster sugar", "raspberries", "caster sugar", "Cointreau liqueur", "gelatin", "water", "water", "raspberries", "icing sugar", "water", "lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 306.5 [FatContent] 0.8 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 50.6 [CarbohydrateContent] 72.8 [FiberContent] 8.0 [SugarContent] 63.3 [ProteinContent] 5.5 [RecipeServings] 6.0 [RecipeYield] 6 meringues [RecipeInstructions] Cover 2 oven trays with paper, mark 6 x 9cm circles on paper. Beat egg whites until soft peaks form, gradually adding sugar until dissolved. Spoon into a large piping bag fitted with a large flute. Pipe over circles to form base, then add another 5cm height to the sides to form cases. Bake in a very slow oven or until firm to touch, alternating position of trays halfway through cooking. Cool with oven door open. MOUSSE: Blend raspberries, sugar and Cointreau until smooth, then push through a sieve into a bowl. Sprinkle gelatin over the water in a cup and stand in a small pan containing simmering water. Stir until dissolved and cool. Stir the gelatin mix into the raspberry mix. Beat cream until soft peaks form and fold into raspberry mix in 2 batches. Cover and refrigerate until set. Gently whisk all ingredients in raspberry mousse mix, spoon into piping bag fitted with large flute and pipe into cases. Serve with sauce. SAUCE: Simply blend all sauce ingredients until smooth.
[Name] Baba Ganouy( Baba Ghanoush/ Baba Gannoujh ) [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2001-12-30T08:50:00Z [Description] A lovely dip for veggies, toasted pompadams or tortilla chips. I use it as a spread for meat and veggie sandwiches also. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Asian", "Indian", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1/2", "3 -6", "1/2", "1", "1/4", NA, "1"] [RecipeIngredientParts] ["eggplants", "tahini", "garlic cloves", "parsley", "salt", "scallion", "black pepper", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 257.7 [FatContent] 16.1 [SaturatedFatContent] 2.3 [CholesterolContent] 0.0 [SodiumContent] 614.8 [CarbohydrateContent] 26.2 [FiberContent] 12.6 [SugarContent] 7.0 [ProteinContent] 8.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] First off, buy only shiny eggplants-dull ones are old. Cut off the stem ends of eggplants and prick them like you would a spud for baking. Place on the middle rack in oven and bake at 250 degrees for about 1 hour. They should look quite pooped out. Using mitts remove and cool to touch. Cut open and scoop out-toss the peel. Place in a food processor with all the ingredients except oil. Whirl away-until smooth. Taste and adjust-remember the pepper and garlic will get stronger. Place in a serving dish and cover with oil if not serving right away. Chill.
[Name] Not Your Usual Date Bars [AuthorId] 86520 [AuthorName] Dorel [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2001-12-30T08:50:00Z [Description] This is my adopted recipe as of Feb. 2005. This is pretty darned good if I do say so. I changed the recipe to use 1 1/2 cups dates as suggested by the reviewer. This is more like cake than date bars. I didn't bother with the icing. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/41/0/picV4ila1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/41/0/picmpXXYu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/41/0/picKtxxR7.jpg"] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Nuts", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "4", "2", "1/2", "1/2", "1/2", "3/4", "2", "1", "3/4", "1/2", "2", "2", "2", "1/4"] [RecipeIngredientParts] ["dates", "milk", "cream cheese", "flour", "baking soda", "salt", "butter", "brown sugar", "eggs", "vanilla extract", "sour cream", "plain yogurt", "butter", "milk", "powdered sugar", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 234.5 [FatContent] 10.1 [SaturatedFatContent] 5.5 [CholesterolContent] 39.2 [SodiumContent] 156.6 [CarbohydrateContent] 34.3 [FiberContent] 1.4 [SugarContent] 23.7 [ProteinContent] 3.1 [RecipeServings] 24.0 [RecipeYield] 1 10x15 jelly roll pan [RecipeInstructions] In saucepan cook dates, milk and cream cheese over medium-low heat until dates are soft and mixture is blended. Cream butter and sugar, add eggs, vanilla and sour cream or yogurt and mix well. Mix baking soda and salt with flour and add to mixture, mixing well. Stir in by hand, slightly cooled date mixture and nuts. Spread in greased 15x10 jellyroll pan. Bake at 350° for 20-25 minutes until lightly browned. ICING: Brown the butter on low heat, be careful not to burn. Stir into remaining ingredients, beat until smooth. Add small amount of milk if icing is too thick; spread over warm bars.
[Name] Falafel II [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-12-30T08:50:00Z [Description] Make and share this Falafel II 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/16/41/1/pic7HWFVp.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Beans", "Southwest Asia (middle East]", "Asian", "Healthy", "Kosher", "< 30 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["1", "4 -6", "1", "1/2", "1/2", NA, "1", "1", "6", "2", "1/2"] [RecipeIngredientParts] ["chickpeas", "garlic cloves", "onion", "parsley", "salt", "fresh ground pepper", "cumin", "cayenne pepper", "eggs", "baking powder"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 86.3 [FatContent] 2.0 [SaturatedFatContent] 0.5 [CholesterolContent] 52.9 [SodiumContent] 314.9 [CarbohydrateContent] 13.3 [FiberContent] 2.0 [SugarContent] 1.3 [ProteinContent] 4.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Soak chick peas over night in cold water until soft. Drop garlic through feed tube while machine is running. Process until minced. Discard peel. Add onion and parsley: process until minced. Add remaining ingredients and process until finely ground and smooth, about 20 to 30 seconds, scraping down bowl as necessary, might have to do in two loads. Form into 1\" balls. Deep fry in hot oil until golden. May be frozen.
[Name] 7-Vegetable Chicken Stew with Dumplings [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-12-30T08:50:00Z [Description] A delicious meal on a cold evening. You can also use skinless boneless chicken thighs if you prefer dark meat. I sometimes add mushrooms too, making it an 8-veg stew! [Images] character(0) [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Chicken Breast", "Chicken", "Poultry", "Vegetable", "Meat", "Canadian", "Kid Friendly", "< 60 Mins", "Beginner Cook", "Stove Top", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "4", "2", "2", "2", "1 1/2", "1 1/2", "4", "1", "1/2", "1/2", "1/2", "1", "1", "2", "2", "1 1/2", "1/4", "1/2"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "potatoes", "carrots", "onions", "celery", "sweet potatoes", "dried thyme", "dried sage", "salt", "black pepper", "all-purpose flour", "fresh parsley", "butter", "margarine", "baking powder", "salt", "milk"] [AggregatedRating] 5.0 [ReviewCount] 28.0 [Calories] 789.1 [FatContent] 16.6 [SaturatedFatContent] 6.6 [CholesterolContent] 172.0 [SodiumContent] 1369.8 [CarbohydrateContent] 92.0 [FiberContent] 11.3 [SugarContent] 16.1 [ProteinContent] 66.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large pot, combine chicken, all veg except peas, stock and spices; bring to a boil over high heat. Reduce heat to medium-low and simmer, covered, for 20 minutes; stir in peas. Meanwhile, in a food processor or by hand, make dumplings: combine flour, parsley, butter, baking powder and salt until mixture is in coarse crumbs; stir in milk, then drop by tablespoonfuls onto the hot stew; you should have about 6 mounds. Cover pot and simmer-- don't boil hard and DON'T lift the lid-- for 15 minutes or until dumplings have risen. Note: to reduce sodium content in this recipe, replace stock with water.
[Name] Olive Jam [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-30T08:50:00Z [Description] Make and share this Olive Jam recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "2", "1", "1", "1/2", "3"] [RecipeIngredientParts] ["pitted black olives", "garlic cloves", "capers", "extra virgin olive oil", "fresh lemon juice", "Dijon mustard", "thyme", "anchovy fillets"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 67.2 [FatContent] 6.3 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 353.0 [CarbohydrateContent] 3.3 [FiberContent] 1.5 [SugarContent] 0.0 [ProteinContent] 0.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Whirl all ingredients in a food processor until a paste forms. Use with French bread, raw veggies crackers or pasta.
[Name] Black Olive Pesto for Pizza [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-30T08:50:00Z [Description] Make and share this Black Olive Pesto for Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Fruit", "High In...", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1/4", "1/4", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["black olives", "garlic", "roasted walnut", "pine nuts", "romano cheese", "parmesan cheese", "extra virgin olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1843.5 [FatContent] 184.6 [SaturatedFatContent] 32.6 [CholesterolContent] 66.2 [SodiumContent] 2013.4 [CarbohydrateContent] 23.6 [FiberContent] 7.8 [SugarContent] 2.7 [ProteinContent] 37.0 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Whirl all the ingredients together in a food processor. Use as a base for pizza or as a dip.
[Name] Honey Glazed Shallots with Mint [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-12-30T11:29:00Z [Description] Make and share this Honey Glazed Shallots with Mint recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Canadian", "Free Of...", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "1", NA, "1", "1", "1"] [RecipeIngredientParts] ["shallots", "butter", "honey", "of fresh mint"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 127.1 [FatContent] 1.1 [SaturatedFatContent] 0.6 [CholesterolContent] 2.5 [SodiumContent] 24.4 [CarbohydrateContent] 28.3 [FiberContent] 0.1 [SugarContent] 4.3 [ProteinContent] 3.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt the butter in a heavy skillet. Add the shallots, honey, salt& pepper pour in the stock and cook over medium heat, simmering until almost all of the liquid has evaporated, about 30 minutes. Stir in the mint and serve.
[Name] Skinny Broccoli With Mustard Sauce [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-12-30T11:29:00Z [Description] The mustard sauce is still very tasty but calorie wise using skim milk. You can use this sauce on other veggies too but it is good on broccoli [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Canadian", "Low Protein", "Low Cholesterol", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "3", "2", "1", "2", "3", "1/2"] [RecipeIngredientParts] ["broccoli floret", "carrot", "celery rib", "water", "lemon juice", "margarine", "flour", "skim milk", "Dijon mustard", "lemon juice", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 98.3 [FatContent] 3.6 [SaturatedFatContent] 0.8 [CholesterolContent] 1.2 [SodiumContent] 148.9 [CarbohydrateContent] 12.8 [FiberContent] 0.7 [SugarContent] 1.1 [ProteinContent] 6.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Place broccoli, carrot, celery water and lemon juice in a baking dish.", "Cover with foil and bake in 350°F oven for approx 1 hour (less if you like your veggie crisp].", "Mustard sauce--------------------.", "Melt margarine in a small saucepan and stir in the flour, cook 1 minute.", "Add milk gradually whisking constantly.", "Cook until it thickens then stir in the mustard lemon juice and seasoning.", "To serve slice carrot and celery diagonally mix with the florets, drizzle with the mustard sauce." ]
[Name] Jims Dip [AuthorId] 24631 [AuthorName] james keck [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-12-30T11:29:00Z [Description] Make and share this Jims Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Meat", "Spring", "Summer", "Winter", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["16", "1", "1/2", "1", "1/4", "1/4"] [RecipeIngredientParts] ["Philadelphia Cream Cheese", "green onion", "garlic powder", "Tabasco sauce"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 39.8 [FatContent] 4.0 [SaturatedFatContent] 2.5 [CholesterolContent] 12.5 [SodiumContent] 33.6 [CarbohydrateContent] 0.3 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.9 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] "mix in large bowl with mix master and chill 60 minutes."
[Name] Lite Cauliflower with mushroom sauce [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-12-30T11:29:00Z [Description] Not too hard on the waistline. Add a bit of garlic if you want MMmmm. I don't think that your family will know that you are serving them a dish that's good for them [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/41/8/picrzKcYf.jpg" [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "Canadian", "Low Cholesterol", "< 60 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1", "2", "1", "1", "1/2", "2"] [RecipeIngredientParts] ["cauliflower florets", "margarine", "mushroom", "green onion", "flour", "salt", "pepper", "skim milk", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 107.3 [FatContent] 4.8 [SaturatedFatContent] 1.3 [CholesterolContent] 2.7 [SodiumContent] 217.1 [CarbohydrateContent] 11.7 [FiberContent] 2.5 [SugarContent] 2.5 [ProteinContent] 6.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Put steamed cauliflower florets in a baking dish, single layer. Melt marg in a skillet, add mushrooms, green onion and saute for 1 minute. Stir in flour,salt& pepper, cook stirring constantly until the flour is incorpoarated with the mushrooms& onion. Slowly add milk and cook until slightly thickened. Pour sauce over cauliflower and sprinkle with parmesan. Bake 450f for about 15minutes or until the top is nicely browned.
[Name] Calorie Wise Curried Cauliflower [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2001-12-30T11:29:00Z [Description] Make and share this Calorie Wise Curried Cauliflower 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/16/41/9/picCBao7o.jpg" [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "Canadian", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1/2", "2", "1/2", "1/2", "1/2", NA] [RecipeIngredientParts] ["cauliflower florets", "lite olive oil", "onion", "garlic", "fresh ginger", "curry powder", "fresh tomato", "salt"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 93.6 [FatContent] 4.8 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 33.7 [CarbohydrateContent] 11.9 [FiberContent] 3.7 [SugarContent] 5.0 [ProteinContent] 2.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Steam the cauliflower for 5 minutes, reserve 1/2 cup of the water. Put the oil in a saucepan and add onion& garlic, saute until soft. Stir in the curry, ginger and salt (if using]. Add tomatoes, bring to a simmer. Add cauliflower and 1/2 cup of cauliflower water. Cover and simmer for 3 minutes (longer if you want your veggies well done]. Remove cover to allow some of the liquid to evaporate. Serve.
[Name] Chicken Cacciatore [AuthorId] 9590 [AuthorName] Elena Bedner [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-12-30T11:29:00Z [Description] Make and share this Chicken Cacciatore recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Duck Breasts", "Chicken", "Duck", "Poultry", "Meat", "European", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "4", "1", "2", "1", "1", "1/4", "1 1/2", "1/2"] [RecipeIngredientParts] ["butter", "margarine", "boneless chicken breasts", "onion", "garlic", "green bell pepper", "stewed tomatoes", "chicken broth", "spaghetti"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 562.8 [FatContent] 20.4 [SaturatedFatContent] 7.7 [CholesterolContent] 108.1 [SodiumContent] 429.9 [CarbohydrateContent] 54.1 [FiberContent] 3.9 [SugarContent] 7.8 [ProteinContent] 39.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat butter in skillet over medium high heat. Add chicken. Saute' 3 minutes on each side. Remove chicken. Drain all but 2-3 tbs of drippings. Add garlic, onion, and bell pepper to skillet. Saute' until tender, about 4 minutes. Add undrained tomatoes, broth, and italian seasoning. Return chicken to skillet. Cover and simmer for 25 minutes, or until chicken is tender. Bring large pot of water to a boil. Cook pasta according to directions and drain well. Place pasta in large serving bowl and spoon sauce and chicken over top. Serve.
[Name] Resembles Little House on the Prairie Ginger Tea [AuthorId] 14987 [AuthorName] barbaja w. [CookTime] PT5M [PrepTime] PT14M [TotalTime] PT19M [DatePublished] 2001-12-30T11:29:00Z [Description] I read it in a Little House on the Prairie book somewhere. Idon't use measurements--by the cup or by the quart. I used it as a tea at Girl Scout da ycamp first and it was good. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/42/1/picZnjJ0M.jpg" [RecipeCategory] Beverages [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "Microwave", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA, NA] [RecipeIngredientParts] ["water", "ginger powder", "apple cider vinegar", "honey"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 1 cup or quart [RecipeInstructions] Put a sprinkle of ginger into the water. Heat in the microwave or stovetop until the ginger releases its flavor into the water. You can tell by tasting it and smelling it. Add vinegar and then stir. Add honey to taste. It is nice and not like anything we drink today that I know of. Serve hot or cold.
[Name] Hot and Hearty Ohio Chili Con Carne With Beans [AuthorId] 27519 [AuthorName] Jerry Albert [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-12-30T11:29:00Z [Description] This chili is an adaptation of the chili my dad used to make... with the main difference being the octane level. While this chile is hot, it is not unbearable and the heat can be tempered by serving with fresh french baguettes or tortilla chips. This chili is hearty, dark, and spicy- perfect for watching football on those cold winter afternoons. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Tex Mex", "Southwestern U.S.", "Mexican", "Low Cholesterol", "Healthy", "Winter", "Spicy", "Weeknight", "Beginner Cook", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "4", "1", "4 -5", "4 -5", "3", "1", "1", "1 1/2", "1", "1", "1/2", NA, "1"] [RecipeIngredientParts] ["lean ground beef", "yellow onion", "crushed tomatoes", "stewed tomatoes", "garlic cloves", "green bell pepper", "habanero peppers", "chili beans", "kidney beans", "chili powder", "cumin", "oregano", "basil", "dark beer"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 341.6 [FatContent] 10.3 [SaturatedFatContent] 3.9 [CholesterolContent] 59.0 [SodiumContent] 589.8 [CarbohydrateContent] 34.7 [FiberContent] 7.5 [SugarContent] 8.9 [ProteinContent] 27.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] First brown the ground beef in large saucepan, add onions and garlic when beef is about halfway done. Be sure not to burn garlic. Drain grease when meat is done. Add 1 1/2 cans crushed tomatoes (saving 1/2 can for later], and the stewed tomatoes. Add both cans of beans, draining most, but not all sauce. Add bell, red and jalapeno peppers. Puncture habeneros with a knife and throw into pot whole. Add spices to taste. Simmer. Pour beer into mixture. As it cooks, add remaining crushed tomatoes if needed to thicken to desired consistency. Simmer uncovered for one hour, stirring occasionally. When done serve with grated Monterey jack or hot pepper cheese over thick sliced baguette or tortilla chips. Garnish with fresh parsley. Eat habeneros only if you dare!
[Name] Triple Good Bars [AuthorId] 27520 [AuthorName] Jeris Chitwood [CookTime] PT30M [PrepTime] PT25M [TotalTime] PT55M [DatePublished] 2001-12-30T11:29:00Z [Description] Make and share this Triple Good Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Grains", "Fruit", "Kid Friendly", "< 60 Mins", "For Large Groups", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1 1/3", "1 1/2", "2 1/2", "1 1/2", "1/2", "1/4"] [RecipeIngredientParts] ["raisins", "sweetened condensed milk", "lemon rind", "fresh lemon juice", "butter", "margarine", "brown sugar", "vanilla", "quick-cooking oats", "walnuts", "baking soda", "salt"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 213.3 [FatContent] 10.8 [SaturatedFatContent] 4.7 [CholesterolContent] 19.5 [SodiumContent] 99.4 [CarbohydrateContent] 27.9 [FiberContent] 1.3 [SugarContent] 21.2 [ProteinContent] 3.2 [RecipeServings] 32.0 [RecipeYield] 32 bars [RecipeInstructions] ["In medium saucepan combine first four ingredients.", "Cook over medium heat, stirring constantly; just until mix starts to bubble.", "Remove from heat.", "Cool slightly; set aside.", "Beat margarine, sugar& vanilla until smooth.", "Stir in remaining ingredients.", "Spread half of the oat mixture into bottom of a greased 9x13 pan and press firmly.", "Spread raisin mixture over surface within 1/4 inch of sides.", "Crumble remaining half of oat mixture over top; pat lightly.", "Bake 25 to 30 minutes at 375°F degrees or until golden brown." ]
[Name] Coriander Chicken-crock pot recipe [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT8H [PrepTime] PT5M [TotalTime] PT8H5M [DatePublished] 2001-12-30T11:29:00Z [Description] One of my favorite crock pot dishes-the aroma alone will bring them running to the table! My girlfriend Melody's recipe from Gabriola Island, B.C. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Canadian", "Very Low Carbs", "High Protein", "Healthy", "High In...", "Weeknight"] [RecipeIngredientQuantities] ["6", "1/4", "1", "1", "1 1/2", "1/2", "1", "8", "2", "6"] [RecipeIngredientParts] ["skinless chicken breasts", "butter", "onion", "ground coriander", "salt", "chicken broth", "lemon juice", "plain yogurt", "flour", "green onions"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 558.4 [FatContent] 18.2 [SaturatedFatContent] 9.8 [CholesterolContent] 243.8 [SodiumContent] 1312.1 [CarbohydrateContent] 8.8 [FiberContent] 1.2 [SugarContent] 4.7 [ProteinContent] 85.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Roll the chicken in a mixture of butter, onion, corriander and salt to coat well. Place in the crock pot. Pour in the broth and lemon juice. Remove chicken when done. Stir together the yogurt and flour until well blended and whisk into broth. Pour some over chicken and reserve the rest of the sauce for the table. I like this with rice pilaf and a salad. Cook for 8 hours on low, 4 hours on high.
[Name] Sausage, Peppers and Pasta Casserole [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-12-30T11:31:00Z [Description] A hearty dish for a cold winters night that will feed a crowd! Use all sweet or all hot sausage if you prefer. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "European", "Winter", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "3", "1", "1", "3", "1", "1", "1/2"] [RecipeIngredientParts] ["pasta dough", "spaghetti", "sweet Italian sausage link", "hot Italian sausage", "green peppers", "mozzarella cheese", "red pepper flakes"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 489.2 [FatContent] 37.5 [SaturatedFatContent] 14.6 [CholesterolContent] 87.1 [SodiumContent] 1888.7 [CarbohydrateContent] 8.6 [FiberContent] 1.2 [SugarContent] 2.4 [ProteinContent] 28.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Butter a 13x9 baking dish. In a large stockpot boil salted water. Prepare pasta if using fresh and boil for 4 minutes OR boil the dry pasta for 10 minutes. For either drain when done and rinse under cold water to stop the cooking process. Meanwhile cook sausage over medium heat, around 8 minutes or until fully cooked. Remove with a slotted spoon and add to spaghetti. Add bell peppers to drippings and cook for 3 minutes. Add remaining ingredients to pasta and toss well. Pour into casserole dish. Bake for 45 minutes in a 350 degree oven. Serve with a green salad and bread sticks.
[Name] Mandarin Chow Mein for Two [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-12-30T11:34:00Z [Description] Make and share this Mandarin Chow Mein for Two 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/16/42/6/picLZAL8z.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/42/6/picO1OWP7.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Vegetable", "Meat", "Asian", "< 30 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["1", "2", "2", "4", "1", "1", "1/2", "4", "1/4", "1/2", "3", "1", "1", "1", "1/2", "2", "1"] [RecipeIngredientParts] ["canola oil", "soy sauce", "ketchup", "Worcestershire sauce", "sugar", "garlic", "red pepper flakes", "bok choy", "napa cabbage", "bamboo shoots", "sliced water chestnuts", "mandarin orange segments", "carrot", "green onions", "ginger"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 404.1 [FatContent] 11.0 [SaturatedFatContent] 2.7 [CholesterolContent] 66.9 [SodiumContent] 641.4 [CarbohydrateContent] 49.0 [FiberContent] 10.0 [SugarContent] 26.1 [ProteinContent] 32.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Cook noodles with out flavor packet for 3 minutes or until just tender. Drain and set aside. Combine soy sauce, ketchup, worcestershire sauce, sugar, sesame oil. Set aside. Pour oil into a hot wok or large, heavy skillet. Add garlic, ginger and red pepper, cook for 20 seconds. Add pork and stir fry for 2 minutes. Add cabbage, bamboo shoots, water chestnuts, carrot and onion. Stir fry for 3 minutes. Add the noodles, mandarines and sauce, heat through. Add a bit of the mandarine juice if needed and toss to coat. Remove and serve with rice and spring roll. (you can use the flavor packets from the noodles for the rice if you like].
[Name] Waisteline Friendly Butternut Squash Souffle [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-12-30T11:34:00Z [Description] Make and share this Waisteline Friendly Butternut Squash Souffle recipe from Food.com. [Images] character(0) [RecipeCategory] Grains [Keywords] ["Vegetable", "Canadian", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "2", "2 1/2", "2", "2"] [RecipeIngredientParts] ["skim milk", "reduced-sugar orange marmalade", "wheat germ"] [AggregatedRating] nan [ReviewCount] nan [Calories] 223.6 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.1 [SodiumContent] 50.1 [CarbohydrateContent] 55.0 [FiberContent] 9.2 [SugarContent] 10.7 [ProteinContent] 7.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place squash halves, cut side down in a baking dish. Pour in 1/2\" water and bake in 375f oven for 30 minutes. Turn the squash over and continue to bake for a further 15 minutes or until the squash are tender, set aside to cool until you can handle the squash. carefully scoop out the flesh leaving a 1/4\" skin (do this the day ahead if you wish and refrigerate covered scooped]. Increase oven to 400f degrees. Put the squash flesh, orange juice,milk& marmalade in a food processor fitted with a metal blade, process until very smooth, Transfer the squash to a medium bowl. In another bowl beat the egg whites until stiff but not dry. Quickly but throughly fold the egg whites into the squash. Place the four skins on a baking sheet& spoon the squash into the four skins (if you wish you can bake the souffle in 4 ramekins or a one quart souffle dish if you do not want to use the skins]. Sprinkle the tops with wheat germ and bake for apprx 15 minutes or until the souffles have risen and are golden brown on top.
[Name] Buckeyes [AuthorId] 26372 [AuthorName] peggy yruegas [CookTime] PT15M [PrepTime] PT45M [TotalTime] PT1H [DatePublished] 2001-12-30T11:35:00Z [Description] Make and share this Buckeyes recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Kid Friendly", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/4", "1", "1/2 - 1"] [RecipeIngredientParts] ["confectioners' sugar", "vanilla extract", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 144.7 [FatContent] 9.1 [SaturatedFatContent] 3.4 [CholesterolContent] 4.9 [SodiumContent] 61.1 [CarbohydrateContent] 15.3 [FiberContent] 1.0 [SugarContent] 13.5 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 50-60 buckeyes [RecipeInstructions] Mix confectioners sugar, peanut butter,vanilla and margarine in bowl. Roll out bite sized balls of PB mixture and place on wax paper covered cookie sheet. Set in freezer to set. Melt chocolate chips and 1/4 bar of parafin in a double boiler. After PB balls have set, use a toothpick and dip balls 3/4 way into melted chocolate. Put back onto waxed paper and put aside to set. Candy balls will look like Buckeyes, hence the name.
[Name] Beef and Mushrooms [AuthorId] 27442 [AuthorName] Sandra Hyde [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-12-30T11:36:00Z [Description] This was a quick easy meal which I designed when I had a family and worked. I have cooked it for many American friends who call it Aussie Beef and Mushrooms. They all seem to love it. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Australian", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", NA, NA, NA] [RecipeIngredientParts] ["beef", "bacon", "mushrooms", "butter"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 367.5 [FatContent] 28.2 [SaturatedFatContent] 7.6 [CholesterolContent] 15.4 [SodiumContent] 2157.1 [CarbohydrateContent] 21.3 [FiberContent] 0.2 [SugarContent] 4.8 [ProteinContent] 8.2 [RecipeServings] 1.0 [RecipeYield] 1 serve per piece of meat [RecipeInstructions] Make up the soup using only half of the fluid needed according to the can or packet. Set aside. Wrap each piece of beef in a slice of bacon and secure with toothpicks. Fry the wrapped meat gently in a little butter to seal the meat. Turn to ensure both sides are browned. Pour prepared soup over the meat, add sliced mushrooms. Stir well. Season to taste. Simmer meat in the pan until tender (30 minutes plus. The more serves, the longer it will take to cook]. When tender, serve meat with creamy mashed potatoes and your favourite vegetables. Pour any remaining fluid over the meat as a gravy.
[Name] Jayne's Nacho Dip [AuthorId] 8342 [AuthorName] Kathy-Lynn [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-12-30T11:38:00Z [Description] Make and share this Jayne's Nacho Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", NA, NA, NA] [RecipeIngredientParts] ["sour cream", "cottage cheese", "mild salsa", "cheese", "bell pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1556.9 [FatContent] 116.2 [SaturatedFatContent] 72.2 [CholesterolContent] 265.4 [SodiumContent] 5052.8 [CarbohydrateContent] 63.3 [FiberContent] 8.3 [SugarContent] 17.8 [ProteinContent] 75.0 [RecipeServings] nan [RecipeYield] 1 pan [RecipeInstructions] Layer all ingredients together in a shallow container and add finely chopped peppers on top. Serve with Nacho Chips for dipping. Ingredients may also be mixed alltogether in a shallow container.
[Name] Fast & Easy Crab Stuffed Mushrooms [AuthorId] 27180 [AuthorName] Winter [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2001-12-30T11:43:00Z [Description] Make and share this Fast & Easy Crab Stuffed Mushrooms recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] ["Vegetable", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 -2", "1", NA, "1/4", "1", "1/4", NA, "2", NA, "2"] [RecipeIngredientParts] ["mushroom stems", "shallot", "butter", "water chestnut", "garlic", "butter", "fresh parmesan cheese", "fresh mushrooms"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 102.6 [FatContent] 2.3 [SaturatedFatContent] 1.1 [CholesterolContent] 3.8 [SodiumContent] 283.9 [CarbohydrateContent] 18.1 [FiberContent] 3.2 [SugarContent] 1.2 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Wash mushrooms& remove stems. Brush caps with melted butter& place upside-down in a buttered baking dish. Chop stems and set aside. Drain crabmeat, remove any undesirable elements. Flake crabmeat so it goes a long way. In a saucepan, melt 1 T. of butter. Add garlic, shallots& mushroom stems. Heat until shallots turn transparent. Leave shallots& mushrooms in the saucepan and Prepare Stovetop stuffing mix according to the directions& add water chestnuts. When stuffing is done, add crabmeat. Mix well. Top mushrooms with crabmeat mixture. Sprinkle mushrooms with parmesan cheese and drizzle melted butter onto each. Bake in a 375° oven for 15 minutes until cheese is melted and has turned golden. Crab Mixture can be prepared ahead of time and refrigerated.
[Name] Panini Sandwiches [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT4M [PrepTime] PT0S [TotalTime] PT4M [DatePublished] 2001-12-30T11:44:00Z [Description] When I got my George Foreman grill, I made up this recipe to be like the ones that I had bought. It has been a big hit with everyone. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/43/2/pice11z6V.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/43/2/01472746774.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/43/2/01471808112.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/43/2/picTK77p4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/43/2/picCAxHMn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/43/2/picBPgXdQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/43/2/picZJLpNn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/43/2/pic1XURJz.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Poultry", "Grains", "Cheese", "Meat", "European", "High Protein", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "4", "4", "4", "1/2", "1/2", "1/2", "1/2", NA, "1/4"] [RecipeIngredientParts] ["mozzarella cheese", "provolone cheese", "cheddar cheese", "deli ham", "butter"] [AggregatedRating] 5.0 [ReviewCount] 54.0 [Calories] 1422.3 [FatContent] 87.2 [SaturatedFatContent] 39.3 [CholesterolContent] 282.3 [SodiumContent] 4740.6 [CarbohydrateContent] 81.1 [FiberContent] 4.0 [SugarContent] 6.3 [ProteinContent] 77.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Start heating the grill. Place 1 slice of mozzarella on each of 4 slices of bread. Place 1 slice of provolone on each of the other 4 slices of bread. Top the mozzarella with pepperoni, salami and pepperoncini. Top the provolone with turkey, ham and cheddar. Place the two halves of the sandwiches together. Brush the top of the first sandwich with the melted butter. Place the sandwich butter side down on the grill. Brush the other side with melted butter. Grill till bread is toasted and the cheese has melted. Continue with the other sandwiches. A George Foreman grill works great with these sandwiches but even a stove top grill would work.
[Name] Cherry Apple Crisp [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-12-30T11:45:00Z [Description] Make and share this Cherry Apple Crisp recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "2/3", "1/2", "6", NA] [RecipeIngredientParts] ["cherry pie filling", "vanilla extract", "quick-cooking oats", "flour", "brown sugar", "butter", "margarine", "ice cream"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 379.2 [FatContent] 9.5 [SaturatedFatContent] 5.6 [CholesterolContent] 22.9 [SodiumContent] 94.2 [CarbohydrateContent] 69.9 [FiberContent] 2.2 [SugarContent] 13.5 [ProteinContent] 3.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine filling ingredients and set aside. Mix together the oats, flour and brown sugar. Cut in the butter using a pastry blender until mixture resembles coarse crumbs. Spoon half the filling into a 2 qt baking dish. Sprinkle half the topping mixture over the filling in the dish. Repeat layers with the remaining cherry and topping. Bake in a preheated 400 degree oven 25 to 30 minutes or until topping is golden brown. Serve warm with ice cream if desired.
[Name] Ginger/Garlic Glazed Cornish Game Hens [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2001-12-30T11:46:00Z [Description] Very attractive presentation and a great flavor. Serve one per person if they have huge appetites or cut in two and serve a half bird to each person.The veggie stuffing is under a separate posting [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Canadian", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "4", NA, NA, NA, "1"] [RecipeIngredientParts] ["ginger orange marmalade", "garlic cloves", "orange"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 158.5 [FatContent] 4.0 [SaturatedFatContent] 1.0 [CholesterolContent] 108.8 [SodiumContent] 81.8 [CarbohydrateContent] 4.8 [FiberContent] 0.8 [SugarContent] 3.1 [ProteinContent] 24.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash the hens and dry. Salt and pepper the hens. Stuff the birds with the vegetable dressing. Cover the birds loosely with foil and bake in 375°F oven for 45 minutes. Uncover and continue baking for 15 minutes. Mean while mix the marmalade and garlic in a small pot to melt the marmalade. Paint the birds with the glaze, decorate with the orange slices and continue baking for 15 minutes or until golden and the birds are done (watch you don't burn the birds].
[Name] Purple Pops [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT4H [TotalTime] PT4H [DatePublished] 2001-12-30T11:46:00Z [Description] Make and share this Purple Pops recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Kosher", "Weeknight", "Freezer", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "6", "1/4", "1/4", "1"] [RecipeIngredientParts] ["bananas", "water", "plain nonfat yogurt", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 74.7 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.1 [SodiumContent] 7.8 [CarbohydrateContent] 18.3 [FiberContent] 0.8 [SugarContent] 15.1 [ProteinContent] 0.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Puree all the ingredients and pour into small paper cups or popsicle molds. If using cups, when halfway frozen, stand a wooden stick or plastic spoon in the popsicle to make a handle. When frozen solid, unmold or peel away the paper to eat.
[Name] Chocolate Peanut Butter Easter Eggs [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-12-30T11:47:00Z [Description] I got this recipe from the back of a box of confectioners' sugar, but we make these all year 'round. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Lunch/Snacks", "Fruit", "Nuts", "Kid Friendly", "Kosher", "Hanukkah", "< 30 Mins", "For Large Groups", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "6", "3", "1", "2 -3", "1", "2", "2 -4"] [RecipeIngredientParts] ["confectioners' sugar", "cream cheese", "vanilla", "hot water", "salt", "peanut butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 501.1 [FatContent] 23.1 [SaturatedFatContent] 11.5 [CholesterolContent] 19.4 [SodiumContent] 80.4 [CarbohydrateContent] 68.8 [FiberContent] 2.7 [SugarContent] 62.2 [ProteinContent] 5.8 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Blend confectioners sugar, semisweet chocolate flavored compound coating, cream cheese, vanilla, hot water, and salt together with mixer. Divide mixture in half. To one half add 2 tablespoons peanut butter and form into small eggs. Repeat with remaining half or leave plain for basic Chocolate Easter Eggs. Dip in melted chocolate; decorate if desired.
[Name] Annette Funicello's Peanut Butter Chocolate Chip Cookies [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2001-12-30T11:48:00Z [Description] Make and share this Annette Funicello's Peanut Butter Chocolate Chip Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Fruit", "Nuts", "Kid Friendly", "Kosher", "Christmas", "Hanukkah", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/4", "1/2", "1/2", "2", "1", "1", "6"] [RecipeIngredientParts] ["unsifted flour", "sugar", "baking soda", "salt", "chunky peanut butter", "eggs", "water", "vanilla"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 1137.5 [FatContent] 56.1 [SaturatedFatContent] 10.8 [CholesterolContent] 141.0 [SodiumContent] 1004.0 [CarbohydrateContent] 139.4 [FiberContent] 4.8 [SugarContent] 71.2 [ProteinContent] 23.9 [RecipeServings] nan [RecipeYield] 3 dozen [RecipeInstructions] In small bowl stir together flour, sugar, baking soda, and salt. In large bowl with mixer at low speed beat together margarine, peanut butter, eggs, water, and vanilla just until blended. Add flour mixture, beat until blended. Increase speed to medium; beat 2 minutes. Optional: stir chocolate pieces into batter. Drop by rounded tablespoonfuls 3 inches apart onto ungreased cookie sheets. Flatten slightly with floured bottom of glass. Bake in 375 F oven 10 to 12 minutes or until lightly browned. Cool on wire rack. Store in tightly covered container.
[Name] Chocolate Covered Ants [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT3M [PrepTime] PT400H [TotalTime] PT400H3M [DatePublished] 2001-12-30T11:52:00Z [Description] Make and share this Chocolate Covered Ants recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Kid Friendly", "Free Of...", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["1742", "3"] [RecipeIngredientParts] "chocolate" [AggregatedRating] 5.0 [ReviewCount] 42.0 [Calories] 248.0 [FatContent] 25.9 [SaturatedFatContent] 16.0 [CholesterolContent] 0.0 [SodiumContent] 11.9 [CarbohydrateContent] 14.8 [FiberContent] 8.2 [SugarContent] 0.5 [ProteinContent] 6.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Catch ants at a picnic site and keep them in a glass jar to which you have added a teaspoon of sugar to keep them happy.", "(Unhappy ants are liable to go sour before processing.] At home, pick up each ant with tweezers and remove entrails with a small, very sharp knife edge.", "This will take about 400 hours.", "If you are in a hurry, eliminate this step; you'll never know the difference.", "Dip each ant into melted chocolate and place to drain on waxed paper.", "If any of them are still able to crawl off the paper, let them go-- be a good sport!" ]
[Name] Fish and Veggies: for the steamer [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-12-30T11:53:00Z [Description] Make and share this Fish and Veggies: for the steamer recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Steam"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1", "4 -6", NA, NA, "1", "1", NA] [RecipeIngredientParts] ["napa cabbage", "brown button mushroom", "ginger", "green onion", "broccoli", "soy sauce", "pepper", "cornstarch", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 265.3 [FatContent] 2.4 [SaturatedFatContent] 0.4 [CholesterolContent] 99.0 [SodiumContent] 198.3 [CarbohydrateContent] 14.8 [FiberContent] 5.3 [SugarContent] 4.4 [ProteinContent] 47.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Lightly sprinkle fillets with asian dry rub and pepper-rub in and set aside. Prepare all veggies and ginger. In the bottom of the steamer place cabbage or suey choy and broccoli, then fish on that, then ginger, mushrooms and onions on that. Steam for 10 minutes. Take 1 cup of the steamer juice and add 1/4 cup of the soy sauce. Mix 1 T. cornstarch with 2 T water and whisk well, add to steamer/soy liquid and cook until thickened, you want it pourable but thick To serve just spoon out equal amounts of veggie and fish, serve on rice with sauce. I don't like fish and I thought it was great!
[Name] Crab Cakes with an Asian Vinaigrette [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-12-30T11:54:00Z [Description] I really like the vinigrette for these crab cakes. I think it would be great with the regular ones also. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/44/0/pickagVkY.jpg" [RecipeCategory] Crab [Keywords] ["Asian", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/2", "1/2", "3", "1 1/2", "1/4", "1", "2", "1 1/2", "2", "1", "2", "1/2", "1/2", "1", "1", "4", "1", "1", "1", "1/2", "3", "1/2"] [RecipeIngredientParts] ["fresh lime juice", "shallot", "soy sauce", "ginger", "garlic", "liquid honey", "curry paste", "olive oil", "butter", "red bell pepper", "green bell pepper", "cilantro", "carrot", "panko breadcrumbs", "radicchio", "ginger", "mayonnaise"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 836.8 [FatContent] 61.8 [SaturatedFatContent] 9.7 [CholesterolContent] 71.9 [SodiumContent] 918.5 [CarbohydrateContent] 45.4 [FiberContent] 3.9 [SugarContent] 8.3 [ProteinContent] 27.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For vinaigrette whisk all ingredients together. For the Crab Cakes---------------. In a medium pan melt butter over medium heat. Add red and green pepper and saute for about 4 minutes. In a large bowl combine crab, peppers, sprouts. cilantro, radicchio and carrots. Add 1/2 cup of the dry breadcrumbs, the fresh breadcrumbs and enough ginger mayo to get the ingredients to just stick together. Add salt and pepper to taste. Form the crab into 8 patties and lightly coat with the remaining breadcrumbs. In a large fry pan heat the oil over medium heat. Once oil is hot, saute the crab cakes until golden-around 4 to 5 minutes per side. To serbe whisk the vinaigrette again and drizzle on 4 or 8 plates-place one or two cakes on each plate.
[Name] Chateaubriand for 2 [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-12-30T11:55:00Z [Description] Make and share this Chateaubriand for 2 recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "High Protein", "High In...", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "2", NA, "2"] [RecipeIngredientParts] ["beef tenderloin steaks", "black pepper", "butter"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 875.2 [FatContent] 78.5 [SaturatedFatContent] 30.6 [CholesterolContent] 191.6 [SodiumContent] 190.7 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 40.4 [RecipeServings] 2.0 [RecipeYield] 2 steaks [RecipeInstructions] ["Rub the beef with the vegetable oil and season with freshly ground black pepper.", "Let the beef rest at room temperature for 1 hour.", "Heat a large, heavy skillet over medium-high heat.", "Quickly sear the meat about 5 seconds on each side, then remove from skillet.", "Melt and brown the butter in the skillet.", "Return the meat to the skillet, and fry 4 to 5 minutes on each side.", "The outside of the meat should be browned and crisp.", "Remove from the skillet and let stand for about 5 minutes for the juices to settle." ]
[Name] Haggis [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT3H [PrepTime] PT1H [TotalTime] PT4H [DatePublished] 2001-12-30T12:00:00Z [Description] "Great chieftain o' the puddin-race!" (Robert Burns). CHEF'S NOTE: Due to the fact that some of the “true” ingredients of a Scottish haggis recipe are officially considered “unfit for human consumption” by the United States Department of Agriculture, it is impossible to obtain those ingredients in the United States. The following recipe loosely resembles a true Scottish recipe and, in my humble opinion, tastes darn good and does a fine job of mocking “real” haggis. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Veal", "Lamb/Sheep", "Pork", "Poultry", "Grains", "Beans", "Vegetable", "Meat", "Scottish", "European", "Spicy", "Weeknight", "Steam", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["3 -4", "6", "4", "4", "4", "8", "1 1/2", "2", "1 1/2", "2", "8 -10", "6", NA, "1", "1 1/2", "1/2", "1/4", "2", "1/2", NA, NA, "96"] [RecipeIngredientParts] ["liver", "scrapple", "ground lamb", "kidney beans", "beef broth", "Kitchen Bouquet", "onions", "old-fashioned oatmeal", "suet", "salt", "garlic powder", "nutmeg", "cayenne pepper", "sage", "red pepper flakes", "Tabasco sauce"] [AggregatedRating] 3.0 [ReviewCount] 4.0 [Calories] 473.7 [FatContent] 32.1 [SaturatedFatContent] 15.3 [CholesterolContent] 77.6 [SodiumContent] 456.4 [CarbohydrateContent] 30.6 [FiberContent] 4.8 [SugarContent] 2.5 [ProteinContent] 15.9 [RecipeServings] 8.0 [RecipeYield] 3 pounds [RecipeInstructions] In a medium saucepan, add Kitchen Bouquet and Pickapeppa to the beef broth. Boil the liver (or other organ meat] in this mixture for five minutes. Drain and put aside to cool. Cut the scrapple (chilled] into thick slabs. Boil scrapple in broth for two minutes. Drain and put aside. Do not discard the remaining broth mixture. Toast (broil] the oatmeal in the oven until it all begins to turn a pale brown. Grind the liver or organ meat (I recommend using the same method as for the suet, above]. Mix all the ingredients (except the 2-oz batch of suet] with the seasonings and spices. Using your hands, mix thoroughly. The objective is to produce a mixture that is thoroughly moist but not wet. If your mixture is just a little too dry, add just enough of the remaining broth until a thoroughly moist consistency is achieved. If your mixture is very dry (especially if you used lean meats and lots of oats], add some of the remaining ground suet in addition to some broth until a thoroughly moist consistency is achieved. Cut the sausage casing into 12-inch strips. Stuff the haggis mixture into each strip of sausage casing. It is CRITICAL that you leave 2 1/2 to 3 inches at both ends unfilled. This is absolutely necessary to allow the oats room to swell during the cooking process. Leave the ends of the casings open- do not tie or otherwise close them. Place the haggises in a steamer and cover and steam them for three hours. If you do not have sausage casings, thoroughly and heavily grease the top pan of your steamer (preferably with shortening]. Place the haggis mixture in the pan, but make sure you leave ample space for swelling during cooking. I suggest only filling the pan about 2/3 full. If your steamer does not have a vented lid, cover the pan with greaseproof paper and a cloth. Steam the mixture for three hours. Repeat the cooking process with any remaining mixture. In Scotland, the traditional way to serve haggis is piping hot (on warm plates] with mashed potatoes and mashed yellow turnips-\"tatties and neeps\", as they are called in Scotland- and to give the meal a truly Scottish flavour, I recommend serving a glass of single malt whiskey along with it. The cooked haggis may be refrigerated or frozen. I like to slice cold haggis and heat it through in a DRY frying pan until golden brown on both sides. I serve fried haggis with poached eggs for breakfast, and also with chips (chips= French fries] for lunch.
[Name] Lobster Ravioli With Vanilla Butter Sauce [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT8M [PrepTime] PT1H [TotalTime] PT1H8M [DatePublished] 2001-12-30T12:01:00Z [Description] I stole this recipe from Mike Kalina who stole the ravioli recipe from Windows on the World Restaurant, and the vanilla sauce from L'Archestrate in Paris. It's a triple copycat worth repeating!!! [Images] character(0) [RecipeCategory] Lobster [Keywords] ["Greek", "European", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "3/4", "4", "1", "3", NA, NA, "2", NA, "2", "5", "3", "1", "1/2 - 1", NA, NA, "1"] [RecipeIngredientParts] ["lobsters", "brown button mushroom", "butter", "shallot", "creme fraiche", "salt", "white pepper", "chives", "pasta dough", "butter", "shallots", "white wine vinegar", "dry white wine", "butter", "salt", "white pepper", "vanilla bean"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 517.7 [FatContent] 37.9 [SaturatedFatContent] 23.3 [CholesterolContent] 212.1 [SodiumContent] 555.8 [CarbohydrateContent] 10.6 [FiberContent] 0.9 [SugarContent] 2.0 [ProteinContent] 25.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Dice the lobster meat (you can use shrimp or scallops for this, or a mixture which is what I do]. Clean the mushrooms and dice and saute in butter in a large sauce pan. Add the shallot and mix in the creme fraiche and quickly bring to a boil. Season to taste with salt and pepper. Add the chives and lobster meat. gently blend. Simmer for about 5 minutes. Remove from heat and cool to room temperature. Vanilla Butter Sauce----------------. Melt the butter in a small saucepan. Add the shallots and simmer until soft. Add the vinegar and white wine, cook, uncovered at a low boil until the mixture reduces to about 2 Tablespoons. Lower the heat to moderate and add a few cubes of butter, remove the pan form the heat and whisk vigorously until the butter is blended inches. Continue to add the butter this way-on the heat, off the heat. Season to taste with salt and pepper and remove from the heat. Scrape the vanilla bean and whisk it into the sauce. Strain the sauce into a clean saucepan, using pressure with a wooden spoon to make sure that as much of the vanilla and shallots goes through as possible. Putting it together--------------------. Roll out your pasta dough by machine or hand and lay flat. It should be about 5 inches across. Place about 1/2 T of lobster mixture, 4 to a row. Repeat and top with a fresh sheet of dough. Press down with hands and cut into squares. Crimp with a fork. Repeat. You can use won ton wrappers if you prefer. Put ravioli into a boiling pot of salted water-they cook very fast. When they float to the surface they are done. Remove, drain and place in a serving dish, topped with the sauce. By the way, I double the sauce!
[Name] Shrimp and Roasted Corn Ravioli [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT6M [PrepTime] PT1H [TotalTime] PT1H6M [DatePublished] 2001-12-30T12:02:00Z [Description] Again, I stole this one from Mike Kalina, who got it from the Park Hayatt in Washington, D.C. I changed the recipe by roasting the corn-I like the smokey taste with the shrimp. (cook time is for ravioli only) [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1/2", "8", "1", NA, NA, "2", NA, NA, "2", "1", "1/4", "1/2", "1", "1", "1", NA, NA, "2", "8", NA] [RecipeIngredientParts] ["corn", "shrimp", "large shrimp", "heavy cream", "salt", "white pepper", "fresh chives", "cracked black pepper", "pasta dough", "shallots", "bay leaf", "dried thyme", "dry white wine", "butter", "salt", "white pepper", "corn", "shrimp", "cracked black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 906.4 [FatContent] 78.5 [SaturatedFatContent] 48.4 [CholesterolContent] 303.0 [SodiumContent] 557.6 [CarbohydrateContent] 34.2 [FiberContent] 3.4 [SugarContent] 4.4 [ProteinContent] 17.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Put the corn, shrimp and heavy cream into a food processor and puree. Season to taste with salt and pepper, then mix in the chives. Roll out your dough so its around 5 inches across. Place 1 t. of the shrimp mixture 4 across the dough. Repeat and cover with a fresh sheet of pasta. Press with hands to remoive air and find the shrimp puree. Cut and crimp on all sides with a fork. Place on a floured board and cover with a dry towell. For the Sauce-----------------. Bring the shallots, bay leaf, thyme, peppercorns, wine and lemon juice to a boil in a medium saucepan. Simmer until the mixture reduces to about 1/3 cup. Whisk in the butter, one chunk at a time. Season with salt and pepper, strain and keep warm. Bring a large pot of salted water to a boil and drop in ravioli-they cook quick and when they float, your done. Remove and drain. Place in a large serving dish, top with sauce and garnish with reserved corn and cooked shrimp. Sprinkle with cracked black pepper.
[Name] Cheese Filling for Ravioli [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-30T12:03:00Z [Description] Make and share this Cheese Filling for Ravioli 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/16/44/5/picJQiY82.jpg" [RecipeCategory] Cheese [Keywords] ["European", "Very Low Carbs", "High In...", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["8", "4", "3", "1", "1/4", NA, NA] [RecipeIngredientParts] ["ricotta cheese", "parmesan cheese", "parsley", "egg", "salt", "nutmeg", "pasta dough"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 123.8 [FatContent] 9.1 [SaturatedFatContent] 5.5 [CholesterolContent] 66.9 [SodiumContent] 234.4 [CarbohydrateContent] 2.0 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 8.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] "Mix together all ingredients well and fill pasta."
[Name] Spinach filling for Ravioli [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-12-30T12:04:00Z [Description] Make and share this Spinach filling for Ravioli recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "1/4", "1/4", "1/8", NA] [RecipeIngredientParts] ["frozen chopped spinach", "parmesan cheese", "butter", "salt", "pepper", "ground nutmeg", "pasta dough"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 107.9 [FatContent] 7.0 [SaturatedFatContent] 3.5 [CholesterolContent] 96.5 [SodiumContent] 401.1 [CarbohydrateContent] 3.9 [FiberContent] 2.1 [SugarContent] 0.6 [ProteinContent] 8.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] "Mix together all ingredients well and stuff pasta."
[Name] Chicken Tortellini in a Cream Sauce [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT20M [PrepTime] PT40M [TotalTime] PT1H [DatePublished] 2001-12-30T12:04:00Z [Description] Make and share this Chicken Tortellini in a Cream Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Cheese", "Meat", "European", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] [NA, "2", "1/2", "1/3", "1/2", "1/2", "1/8", "1/2", "1", "1"] [RecipeIngredientParts] ["pasta dough", "prosciutto", "boneless skinless chicken breast", "salt", "pepper", "ground nutmeg", "butter", "heavy cream", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 411.8 [FatContent] 36.1 [SaturatedFatContent] 22.0 [CholesterolContent] 133.9 [SodiumContent] 686.6 [CarbohydrateContent] 6.2 [FiberContent] 0.3 [SugarContent] 0.6 [ProteinContent] 16.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] While pasta dough is resting, chop meats to a fine mince. In a large bowl mix the meats with bread crumbs, salt, pepper, nutmeg and 1/3 cup water. You can do all this in a food processor if you like. Roll and cut pasta into 1 inch squares. Place 1/2 t. filling on center of each square. Fold over to make a triangle, seal and take the two opposite points, bring to center and pinch together. Place tortellini in single layer on paper towel. Repeat until done. This makes around 125. Heat a large pot of salted water to boiling and start cooking. This will take around 4 rounds at 5 minutes each. To make the sauce melt butter in a medium saucepan. Add cream and heat to boiling, slowly add cheese and cook to thicken. Add to cooked pasta, toss and serve.
[Name] Osso Bucco for Two [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT30M [PrepTime] PT4H [TotalTime] PT4H30M [DatePublished] 2001-12-30T12:07:00Z [Description] Make and share this Osso Bucco for Two 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/16/44/8/picFzlp7l.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/44/8/pvcIZSFVS8a3MfpQ0dDg-IMG_1411.jpg"] [RecipeCategory] Meat [Keywords] ["European", "Weeknight", "Stove Top"] [RecipeIngredientQuantities] ["4", "2", "4", "2", "4", "1", "1", "1/2", "1", NA, "2", "2"] [RecipeIngredientParts] ["olive oil", "celery", "carrots", "onion", "roma tomatoes", "dry red wine", "beef broth", "cracked black pepper", "rosemary", "thyme"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 381.2 [FatContent] 10.3 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 946.2 [CarbohydrateContent] 32.8 [FiberContent] 7.7 [SugarContent] 16.1 [ProteinContent] 6.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] 4 hours before cooking or the night before rub the French Dry Rub into the shanks, both sides. In a large dutch oven over medium high heat add the oil and sear the shanks on both sides. Reduce heat to medium and add the carrots, celery, and onions and cook, as is, for 5 minutes. Now add the tomatoes, broth, wine and pepper and fresh herbs. Bring to a boil, cover and reduce to a simmer for 30 minutes. When done remove shanks to individual plates along with the vegetables and over high heat quickly reduce the liquid. Pour this over top. I serve this with a Cesar Salad, Garlic Bread and roasted potatoes. Don't forget the wine!
[Name] Elegant Seafood Chowder [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H30M [PrepTime] PT24H [TotalTime] PT25H30M [DatePublished] 2001-12-30T12:08:00Z [Description] The original recipe is from Chatelaine. I've added clams and more mussels. Excellent Chowder. The prep time includes the 1 day of chilling time. [Images] character(0) [RecipeCategory] Chowders [Keywords] ["Trout", "Mussels", "Very Low Carbs", "Healthy", "Weeknight", "Refrigerator", "Stove Top"] [RecipeIngredientQuantities] ["2", "3", "5", "3", "2", "2", "1", "2", "2", "1/2", "1", "1", "1", "1/4", "1/4", "1/4", "1", "2", "1 1/2", "2", "1 1/2", "1 1/2", "1", NA] [RecipeIngredientParts] ["butter", "onions", "garlic", "bacon", "chicken broth", "white wine", "dry sherry", "plum tomatoes", "fresh basil", "dried basil", "fresh thyme", "dried thyme", "cumin", "sugar", "dill", "salt", "cayenne", "bay leaf", "red snapper", "trout", "zucchini", "mussels", "clams", "shrimp", "fresh dill"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 494.9 [FatContent] 8.0 [SaturatedFatContent] 2.1 [CholesterolContent] 190.7 [SodiumContent] 1486.7 [CarbohydrateContent] 23.2 [FiberContent] 3.5 [SugarContent] 9.3 [ProteinContent] 64.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Melt the butter in a large saucepan over medium high heat. Add the onions, garlic, and bacon and cook for 5 minutes, stirring often. Add the broth, wine, sherry, tomatoes, hot peppers, seasonings and the bay leaf. Bring to a boil, stirring often and break up the tomatoes. Place the whole snapper on top. Cover, reduce heat and simmer for 45 minutes. Stir occasionally, being careful not to break up the fish. Remove from heat. Chill in fridge for 1 day. Reheat, remove snapper and bay leaf from the chowder. Discard the bay leaf and the heads, bones and skin. Return the fish pieces to the chowder and place the chowder over medium heat. Stir frequently until the chowder is piping hot. Meanwhile, cut the fillets into 1 inch pieces and cut the zucchini into bite sized pieces. Just 10 minutes before serving stir the fillets into the hot chowder. Cover and reduce to medium low heat and simmer for 5 minutes. Scrub mussels and clams. Stir in the shrimp and place mussels and clams on top. cover and continue to simmer just until the mussels and clams open. This should take around 5 minutes. Discard any clams or mussels that have not opened. Ladle into bowls, garnish with dill and serve.
[Name] Chicken Enchiladas [AuthorId] 24911 [AuthorName] Makrae [CookTime] PT20M [PrepTime] PT1H [TotalTime] PT1H20M [DatePublished] 2001-12-30T12:34:00Z [Description] A Texas favorite. A package of taco seasoning could be used in place of the individual seasonings to make it even easier. Boiling time of the chicken is included in the prep. time. [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "Tex Mex", "Southwestern U.S.", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", NA, NA, NA, "1", "2", "1", "2", "10 -15", "4", "1"] [RecipeIngredientParts] ["chicken", "salt", "pepper", "chili powder", "tomatoes", "green chilies", "milk", "corn tortillas", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 968.1 [FatContent] 58.5 [SaturatedFatContent] 21.4 [CholesterolContent] 230.7 [SodiumContent] 1423.8 [CarbohydrateContent] 48.2 [FiberContent] 4.8 [SugarContent] 4.4 [ProteinContent] 61.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Boil and debone chicken. Simmer chicken uncovered in skillet with salt, pepper,chili powder and tomato for flavor. In another pan, combine green chiles, soup, and milk to make a creamy soup mixture. Fry corn tortillas in vegetable oil. Roll chicken in tortillas and line in baking pan. Pour soup mixture over tortillas and top with grated cheese. Cook at 350 degrees for 20 minutes or until cheese is melted and bubbly.
[Name] 'lite' Stuffed Mushrooms [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-12-30T16:12:00Z [Description] This is a good appetizer to serve when you are watching calories. Leave out the jalapeno & garlic, if you wish they are good even without them. Try using a Portabello and if you can find them Black Garlic. - Wonderful flavor. Black Garlic are from Korea and are fermented in a special process - Very mellow flavor [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/45/1/pic4kxBJ4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/45/1/picYGcQ1a.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/45/1/picwJ0JLG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/45/1/picOBkesc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/45/1/picJDHYIh.jpg" ] [RecipeCategory] Cheese [Keywords] ["Vegetable", "Canadian", "Low Cholesterol", "Healthy", "Broil/Grill", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["12", "1/4", "1", "2", NA] [RecipeIngredientParts] ["mushrooms", "2% fat cottage cheese", "garlic cloves", "cayenne pepper", "chili powder"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 37.2 [FatContent] 0.7 [SaturatedFatContent] 0.3 [CholesterolContent] 1.5 [SodiumContent] 80.5 [CarbohydrateContent] 4.0 [FiberContent] 0.9 [SugarContent] 1.4 [ProteinContent] 5.0 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Place the mushrooms in a baking dish. Mix cottage cheese, jalapeno and garlic. Spoon into the mushroom caps. Sprinkle with cayenne or chile. Have oven rack in second position down in the oven turn on broiler and broil the mushrooms until the cottage cheese is bubbly and slightly brown. Serve warm.
[Name] Swedish Sandwich Cookies [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-12-30T16:12:00Z [Description] Make and share this Swedish Sandwich Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "Swedish", "Scandinavian", "European", "Christmas", "< 30 Mins", "Oven", "Refrigerator"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "1", "2 - 2 1/4", "3", "2/3"] [RecipeIngredientParts] ["butter", "sugar", "sugar", "egg", "all-purpose flour", "red currants"] [AggregatedRating] nan [ReviewCount] nan [Calories] 182.7 [FatContent] 11.4 [SaturatedFatContent] 6.7 [CholesterolContent] 49.4 [SodiumContent] 77.3 [CarbohydrateContent] 18.4 [FiberContent] 0.7 [SugarContent] 7.4 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] 18 cookies [RecipeInstructions] Grease and flour cookie sheets; set aside. Beat butter and 1/2 cup sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in 2 egg yolks. Gradually add 1 1/2 cups flour; beat at low speed until well blended. Stir in additional flour with spoon to form stiff dough. Form dough into 2 discs; wrap in plastic wrap and refrigerate until firm, at least 2 hours. Preheat oven to 375°F. Unwrap 1 disc and place on lightly floured surface. Roll out dough with lightly floured rolling pin to 3/16-inch thickness. Cut dough with floured 2 1/4-inch round cookie cutter. Place cutouts 1 1/2 to 2 inches apart on prepared cookie sheets. Gently knead dough trimmings together; reroll and cut out more cookies. Unwrap remaining dough disc and place on lightly floured surface. Roll out dough with lightly floured rolling pin. Cut dough with floured 2 1/4-inch scalloped cookie cutter. Cut 1-inch centers out of scalloped cookies. Place cutouts 1 1/2 to 2inches apart on prepared cookie sheets. Cut equal numbers of round and scalloped cookies. Beat egg white in small cup with wire whisk. Combine almonds and remaining 2 tablespoons sugar in small bowl. Brush each scalloped cookie with egg white; sprinkle with sugar mixture. Bake all cookies 8 to 10 minutes or until firm and light golden brown. Remove cookies to wire racks; cool completely. To assemble sandwich cookie, spread about 1/2 teaspoon currant jelly over flat side of each round cookie; top with flat side of scalloped cookie. Repeat with remaining cookies and jelly. Store tightly covered at room temperature or freeze up to 3 months.
[Name] Eggnog Cheesecake [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 2001-12-30T16:12:00Z [Description] Make and share this Eggnog Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Cheese", "Christmas", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "6", "1/4", "4", "1", "3", "3", "1", "2", "1", "4"] [RecipeIngredientParts] ["butter", "margarine", "ground nutmeg", "Philadelphia Cream Cheese", "sugar", "all-purpose flour", "rum", "vanilla", "eggs"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 671.2 [FatContent] 49.0 [SaturatedFatContent] 27.4 [CholesterolContent] 223.8 [SodiumContent] 402.1 [CarbohydrateContent] 47.9 [FiberContent] 0.8 [SugarContent] 17.0 [ProteinContent] 9.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] CRUST---------------------. HEAT oven to 325°F degrees. MIX crumbs, butter and nutmeg; press onto bottom and 1 1/2-inches up sides of 9-inch springform pan. Bake 10 minutes. FILLING-------------------. BEAT cream cheese, sugar, flour, rum and vanilla at medium speed with electric mixer until well blended. Add eggs, 1 at a time, mixing at low speed after each addition, just until blended. BLEND in cream and egg yolks; pour into crust. HEAT oven to 325°F degrees. BAKE 1 hour and 10 minutes to 1 hour and 15 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with COOLWHIP® Whipped Topping and ground nutmeg.
[Name] Birthday Nankatais [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT17M [PrepTime] PT45M [TotalTime] PT1H2M [DatePublished] 2001-12-30T16:12:00Z [Description] Today it is my dad's 50th Birthday. Happy Birthday PAPA!! I made these as a gift for him, this being his favourite sweet(one of his top 10 favourites)! I got this recipe from my BF's mom:)!!!!!!!!!!! These are my favourite too, just can't seem to stop with one, I can have them all n yet yearn for more, these are so tasty, everyone must try this atleast once. You can serve this for [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "Lunch/Snacks", "Fruit", "Asian", "Indian", "Ramadan", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["300", "150", "1", "100 -150", "4 -5", NA] [RecipeIngredientParts] ["self-rising flour", "white sugar", "baking powder", "ghee"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 97.3 [FatContent] 5.1 [SaturatedFatContent] 3.1 [CholesterolContent] 12.8 [SodiumContent] 191.2 [CarbohydrateContent] 11.2 [FiberContent] 0.4 [SugarContent] 0.1 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 20 delicious nankatais' [RecipeInstructions] Pour the melted ghee in a bowl. Put the sugar in a mixer and grind it nicely. Add the ground sugar to the ghee. Mix with a spoon. (DO NOT USE A BEATER]. Add the maida, pineapple essence and baking powder. Mix well using YOUR HANDS AND ONLY YOUR HANDS (DO NOT USE A BEATER]. If the mixture is too hard, you may add a little melted ghee. Tip: The mixture should be a little looser than that of wheat flour, oil, salt and water (roti/chappati mixture]. Make small round balls (nankatais'] out of the mixture. Garnish each of these with 2 slices of almonds. Put in a greased baking tray, keeping 2 inches apart. Bake for 17 minutes 2 seconds at 180 degrees celcius. Remove from oven once the nankatais' turn light whitish- pink in colour (They should in no way be allowed to turn golden brown]. Allow to cool for sometime on another plate. Once they cool down, keep in an airtight container. Serve after 24 hours for better taste.
[Name] Fluffy Pancakes [AuthorId] 27535 [AuthorName] Meghann [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-12-30T16:12:00Z [Description] Make and share this Fluffy Pancakes 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/16/45/6/picrVFvYE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/45/6/pic05pO5T.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/45/6/piciZdDAm.jpg"] [RecipeCategory] Breakfast [Keywords] ["Kid Friendly", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "2", "1/2", "1", "1/2", "1", "1", "2", "3/4"] [RecipeIngredientParts] ["flour", "baking powder", "baking soda", "sugar", "salt", "egg", "milk", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 36.0 [Calories] 94.8 [FatContent] 5.1 [SaturatedFatContent] 2.1 [CholesterolContent] 20.7 [SodiumContent] 190.0 [CarbohydrateContent] 10.1 [FiberContent] 0.3 [SugarContent] 1.3 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] 15 pancakes [RecipeInstructions] Sift dry ingredients together. Combine egg, milk and salad oil;add to dry ingredients. Stir until moistened. Add sour cream and stir again. (Some lumps in batter are o. k.]. Bake on hot griddle, turning once when top side bubbles. Pancakes act like sponges!
[Name] Meal-in-a-Bag [AuthorId] 27564 [AuthorName] MsLizze [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-12-30T16:12:00Z [Description] I just love this recipe. It so versatile! Since each person gets their own bag they can have their own vegetables. My friend likes mushroom, but I don't. We each get what we want. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Pork", "Poultry", "Meat", "Kid Friendly", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "4", NA, NA, "4"] [RecipeIngredientParts] ["pork", "basil", "garlic", "butter"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 428.4 [FatContent] 25.5 [SaturatedFatContent] 12.6 [CholesterolContent] 164.3 [SodiumContent] 224.7 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 47.2 [RecipeServings] nan [RecipeYield] 4 bags [RecipeInstructions] Preheat oven to 375 fahrenheit. Separate meat into four equal portions. Place each portion onto a separate sheet of aluminum foil. Sprinkle seasoning onto meat. Add salt and pepper. Place 2 cups of vegetables on top of each portion of meat. Add a tablespoon of butter onto each portion. Fold the aluminum around each portion to create a bag. Place each bag in a baking dish. Bake until done, about 45 minutes. Serve hot.

Subsets and Splits

No community queries yet

The top public SQL queries from the community will appear here once available.