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[Name] Spicy Tomato Juice [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT11H [PrepTime] PT15M [TotalTime] PT11H15M [DatePublished] 2001-12-30T16:12:00Z [Description] Campbell's, get lost! This beats the daylights out of Campbell's "Healthy Request" tomato juice. Feel free to "tweak" the recipe to suit your taste. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Breakfast", "Lunch/Snacks", "Fruit", "Vegetable", "Southwestern U.S.", "Canadian", "European", "Spicy", "Weeknight", "Refrigerator", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "1/2", "1/4", "6", "2", "1 1/2", "1/2", "1/2", "4", "1/2"] [RecipeIngredientParts] ["fresh tomatoes", "celery", "onion", "beets", "lemon juice", "sugar", "mixed spice", "reduced-sodium Worcestershire sauce", "Tabasco sauce"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 47.8 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 16.6 [CarbohydrateContent] 10.7 [FiberContent] 2.9 [SugarContent] 7.2 [ProteinContent] 2.1 [RecipeServings] 8.0 [RecipeYield] 1 quart (approximately) [RecipeInstructions] Chop tomatoes, celery, onion, and beets. Place them in crockpot. Cover; cook on low 8-10 hours. Press mixture through a sieve. Return the extracted juice to crockpot and cook on high for half an hour. Add remaining ingredients and cook for 15 minutes. Chill.
[Name] Napoleons [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT25M [PrepTime] PT25M [TotalTime] PT50M [DatePublished] 2001-12-30T16:14:00Z [Description] These are very special and wonderful, but very time consuming, Good Luck!! Have not entered cook time or prep time, it is as long as it takes!! (posted by request) [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Canadian", "< 60 Mins", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1/3", "1/4", "2", "4", "1", "1", "1", "1", "2", "1/2", "1", "1", "1/8"] [RecipeIngredientParts] ["frozen puff pastry", "sugar", "flour", "salt", "egg", "vanilla", "sherry wine", "strawberries", "powdered sugar", "lemon juice", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 426.8 [FatContent] 28.4 [SaturatedFatContent] 16.7 [CholesterolContent] 249.6 [SodiumContent] 198.9 [CarbohydrateContent] 38.6 [FiberContent] 1.1 [SugarContent] 29.1 [ProteinContent] 6.0 [RecipeServings] nan [RecipeYield] 6 depending on cut size [RecipeInstructions] Puff Pastry-------------------. Roll the paste 1/4 inch thick. Cut it into 2 x 4 inch strips. Prick them with a fork. Place them on 2 layers of heavy brown paper on a sheet or in a pan. Chill them thoroughly. Bake them in a hot oven, 500°F for 5 minutes. Reduce the heat by 50°F, every 5 minutes until the temperature is 350°F and bake for about 10 minutes longer. Cool the cakes. Split them lengthwise into halves. Fill them with custard filling. Serve them with Fluffy Strawberry sauce drizzled over (other fruit sauce can be substituted.] Do as many layers as you wish. Usually 3 pastry and two filling, start with pastry, filling, pastry, filling, and top with pastry. Then the drizzle. The easiest way is with just pastry on bottom, filling, and pastry on top with the drizzle. If wished, whipped cream may be added to top it off. Custard filling--------------------. Combine sugar, flour and salt. Add the scalded cream and stir until smooth and thick. Slightly beat the egg and yolks in the top of a double boiler. Pour the cream mixture over the egg mixture, cook and stir the custard \"over\" hot water, not in, until the eggs thicken. Let it cool, then add the vanilla and if using the almonds and sherry or rum. Fluffy Strawberry Sauce----------------. Hull and mash the strawberries. Add the powdered sugar and lemon juice. In another bowl, whip until stiff the egg white and salt. Add the egg mixture to the strawberry mixture and whip the sauce until it is light and fluffy.
[Name] Cream Cheese Appetizer [AuthorId] 27454 [AuthorName] Mel996 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-30T16:14:00Z [Description] Make and share this Cream Cheese Appetizer recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "8"] [RecipeIngredientParts] "cream cheese" [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 162.8 [FatContent] 6.7 [SaturatedFatContent] 4.2 [CholesterolContent] 20.8 [SodiumContent] 71.9 [CarbohydrateContent] 26.3 [FiberContent] 0.1 [SugarContent] 14.8 [ProteinContent] 1.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix first two ingredients and refrigerate for an hour or so to let flavors combine. Pour over a brick of cream cheese and enjoy with crackers.
[Name] Puff Pastry [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 2001-12-30T16:17:00Z [Description] This is posted by request, if anyone ever makes it please let me know how you make it work and how long it took you and were your hands amputated because of frostbite??!! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Canadian", "Christmas", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "1/4", "1/4", "2", "1"] [RecipeIngredientParts] ["butter", "all-purpose flour", "salt", "flour"] [AggregatedRating] 3.0 [ReviewCount] 4.0 [Calories] 2636.6 [FatContent] 194.7 [SaturatedFatContent] 119.9 [CholesterolContent] 865.6 [SodiumContent] 1909.8 [CarbohydrateContent] 192.1 [FiberContent] 6.8 [SugarContent] 1.0 [ProteinContent] 32.6 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Ok, you get the whole story! \"Before beginning the adventure with puff paste there is one thing to be explained that will make its compositions comparatively easy. (Ha Ha!] The butter used must be washed. The purpose of washing it is to make it elastic. It should be soft through being kneaded, but in no sense soft through being melted- quite the contrary, it must be soft and cold at the same time. In winter turn on the cold water faucet. Manipulate the butter with the hands under the stream of cold water until it is creamy and waxy. At other seasons, do this in a quart of ice water placed in a bowl of ice. The butter may be kneaded with a spoon if preferred. The final kneading of the butter is done on a board or it is patted briskly in the hands until no water flies. This is the recipe of a professional cook. As it calls for egg yolks it differs from the orthodox rule for puff paste. However, her results are remarkable and her method is simple, so I am giving it in preference to the usual rather complicated recipes. (Ha Ha again, it is complicated!] She stresses 2 points: Keep the hands, the bowl, the board and the rolling pin as cold as possible. (Ha Ha, your hands will be frostbitten!] A cold windy day is best for making puff paste. \"Work with hands,as in the first paragraph, under water, 1 cup of butter. Place 1/4 cup butter in a cold bowl. Form the remainder into a square and place it where it will keep cold. Add to the butter in the bowl, the flour and salt, work these ingredients with a pastry blender, 2 knives or the finger tips. Beat and add 1/4 cup ice water and 2 egg yolks, (the yolks may be omitted, in that case use in all, 6 tablespoons of water]. Work these ingredients well with the hands. If necessary add, to loosen the dough from the bowl, a pinch of flour. Place the dough were it will be cold but will not freeze, preferably in the open air. If it is not possible to do this, fold the dough in a clean cloth and place it in a dripping pan that has been placed between 2 dripping pans filled with ice. After 15 minutes, roll the dough into a square on a floured board. Roll it one way only, not back and forth. A good way is out from the centre. Put the square of butter in the centre of the dough and fold the 4 corners to the centre completely covering the butter. Permit the dough to stand on a cloth or piece of waxed paper in a cold place for 1/2 hour. Turn it once to keep it from becoming dry. Roll out the dough again into a square and fold the corners to the centre. Permit it to stand again for 1/2 hour. Repeat this process. The dough must be chilled and rolled at least 4 times in all. Chill the dough until you are ready to use it. Wrapped in waxed paper it may be kept in the refrigerator for several days. Roll it, cut it into shapes. Chill it again and bake it. One of the secrets of success of puff paste is to have it ice cold when placed in a hot oven. The matter of baking puff paste is a moot point. In all rules the very cold paste is put into a very hot oven- 500°F. In some it is baked at this temperature throughout. In this case the pastry is covered with waxed paper after 10 minutes baking. In other rules the heat is reduced 50 degrees every 5 minutes until the temperature is 350°F for final baking. GOOD LUCK!
[Name] Recycled Holiday Mainstay [AuthorId] 15572 [AuthorName] Clifford Boren [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-12-30T16:17:00Z [Description] A nummy way to blow a hole through that ghastly huge pile of leftover turkey after the holidays. Try it with the alternative serving suggestion in the recipe. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Low Cholesterol", "Healthy", "Spicy", "Christmas", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "2", "1", "1", NA, "4", NA] [RecipeIngredientParts] ["turkey", "onion", "nutmeg", "cinnamon", "allspice", "chili powder", "corn", "black pepper", "mashed potatoes", "paprika"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 892.7 [FatContent] 23.5 [SaturatedFatContent] 7.2 [CholesterolContent] 162.8 [SodiumContent] 1453.7 [CarbohydrateContent] 114.6 [FiberContent] 13.1 [SugarContent] 13.3 [ProteinContent] 59.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] With reckless abandon, plop everything except the potatoes and paprika into a skillet and sautee it until the onion is translucent. Chunk it all into individual ramekins and spread a layer of mashed potatoes over the mouths of the ramekins. Sprinkle with paprika. Bake in a 350 degree oven until the potatoes are heated through. Possibly 10 minutes, or less. Serve with crispy green salad. ALTERNATIVE: Instead of ramekins, use those small (about 4 inch] round loaves of brown and serve sourdough bread. Lop off the tops and dig out most of the bread. Put the filling inside and cover with potatoes. Bake according to directions on the bread package.
[Name] V10 Vegetable Juice [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT10H [PrepTime] PT30M [TotalTime] PT10H30M [DatePublished] 2001-12-30T16:19:00Z [Description] Another weapon in my war against high sodium store-bought juices. Drink it, or use it in veggie or tomato soup recipes. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Lunch/Snacks", "Fruit", "Vegetable", "Canadian", "European", "Spicy", "Weeknight", "Refrigerator", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "1/2", "1/4", "2", "1/2", "1/2", "2", "3", "1", "1", NA, "2", "1 1/2", "1/2", "1/2", "4", "1/2", "2", "2", "1", "1", "1", "1/2", "1/4", "1/4", "1/4", "1/4", "1/4", "1/8", "1/8", "1/8", "1/8"] [RecipeIngredientParts] ["fresh tomatoes", "celery", "onion", "beets", "apple", "green peppers", "cucumbers", "zucchini", "vegetable broth", "fresh parsley", "lemon juice", "sugar", "mixed spice", "Worcestershire sauce", "Tabasco jalapeno sauce", "allspice", "cloves", "mild chile", "peppercorn", "celery seed", "marjoram leaves", "dried garlic", "fennel seed", "thyme leaves", "sage", "basil"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 53.8 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 43.5 [CarbohydrateContent] 12.3 [FiberContent] 3.2 [SugarContent] 7.7 [ProteinContent] 2.2 [RecipeServings] 10.0 [RecipeYield] 6 pints [RecipeInstructions] Chop tomatoes, celery, and onion. Place them in crock-pot. Puree beets, apple, jalapeno, green pepper, cucumber, and zucchini. Pour mixture into crock-pot. Add broth and parsley. Stir mixture gently, then cover and cook on low 8-10 hours. Press mixture through a sieve. Return the extracted juice to crock-pot, put spice bag in with the juice, and cook on high for half an hour. If juice is too thin for your liking, thicken with 2 to 3 teaspoons cornstarch. Add remaining ingredients and cook for 15 minutes. Chill. (Makes a terrific soup base, also].
[Name] Garden Zucchini & Yellow Squash Saute [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT8M [PrepTime] PT5M [TotalTime] PT13M [DatePublished] 2001-12-31T10:02:00Z [Description] Make and share this Garden Zucchini & Yellow Squash Saute recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "3/4", "3/4", "3", "1/4"] [RecipeIngredientParts] ["olive oil", "zucchini", "green onions"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 24.4 [FatContent] 0.9 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 10.8 [CarbohydrateContent] 3.8 [FiberContent] 1.2 [SugarContent] 1.8 [ProteinContent] 1.3 [RecipeServings] 6.0 [RecipeYield] 24 ounces [RecipeInstructions] Heat oil in a heavy nonstick skillet over medium high heat. Sauté zucchini, yellow squash and onions 2 minutes, stirring frequently. Add stock and salt substitute and pepper to taste. Continue to sauté another 2-3 minutes, or until squash is tender and liquid is evaporated.
[Name] Perfect Crock Pot Rice [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT2H30M [PrepTime] PT5M [TotalTime] PT2H35M [DatePublished] 2001-12-31T10:02:00Z [Description] Make and share this Perfect Crock Pot Rice 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/16/46/5/picw4epkW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/46/5/picpg61VE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/46/5/pic7ktOPl.jpg"] [RecipeCategory] Rice [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Kosher", "Free Of...", "Weeknight", "Beginner Cook", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", NA, "2", NA] [RecipeIngredientParts] ["rice", "salt", "water", "butter"] [AggregatedRating] 4.0 [ReviewCount] 55.0 [Calories] 175.5 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 4.0 [CarbohydrateContent] 38.7 [FiberContent] 0.7 [SugarContent] 0.0 [ProteinContent] 3.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Rub your slow cooker lightly with 1 tablespoon butter or margarine. Pour in rice, water and salt. Cover and cook on High 1 1/2 to 2 1/2 hours, stirring occasionally. Note: Up to 4 cups raw rice may be prepared in slow cooker making 10 cups cooked.
[Name] Monica's Beef Teriyaki [AuthorId] 27384 [AuthorName] Sue Gifford [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2001-12-31T10:02:00Z [Description] My husband and 6 year old son regularly request this recipe when it is their turn to pick a meal. They are more than willing to wait the marinading time for the end results. I accompany this dish with steamed broccoli with cheese sauce and 2nd's and 3rd's are frequent. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Kid Friendly", "< 60 Mins", "Stove Top", "Inexpensive"] [RecipeIngredientQuantities] ["2 1/2", "1", "1", "1", "1", "1", "2", "2", "1/4", "1"] [RecipeIngredientParts] ["sirloin tip roast", "onion", "garlic", "gingerroot", "soy sauce", "sherry wine", "sugar", "olive oil", "water", "cornstarch"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 134.8 [FatContent] 2.4 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 4026.7 [CarbohydrateContent] 11.1 [FiberContent] 1.1 [SugarContent] 5.0 [ProteinContent] 8.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put cut sirloin pieces in a 13x9 glass baking dish or other flat non-metal dish. Cover meat in order starting with sugar, then garlic slices, shredded ginger and finally onion. Combine soy sauce and sherry and pour over meat. Let stand at room temperature for 2 to 3 hours. Remove meat; strain marinade and set aside. Heat oil and add meat, cooking until no longer red; add marinade and bring to a boil. Add cornstarch to thicken. Serve over rice.
[Name] White Chili [AuthorId] 138047 [AuthorName] HappyBunny [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-12-31T10:02:00Z [Description] A yummy recipe for white chili. This is one of my adoptees from the Recipezaar account and I look forward to trying it. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Beans", "Meat", "Potluck", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2 1/2", "1", "1", "1 1/2", "1", "1", "1", "1", "2", "3", "2", NA, NA] [RecipeIngredientParts] ["water", "lemon pepper", "cumin seed", "chicken breasts", "garlic", "ground cumin", "onion", "white corn", "chilies", "lime juice", "great northern beans", "tortilla chips", "mozzarella cheese"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 803.7 [FatContent] 18.4 [SaturatedFatContent] 5.2 [CholesterolContent] 109.0 [SodiumContent] 136.7 [CarbohydrateContent] 97.3 [FiberContent] 27.2 [SugarContent] 9.6 [ProteinContent] 67.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine water, lemon pepper and cumin seed in a large saucepan or stock pot and bring to a boil. Add chicken breast reduce heat and simmer until chicken is tender. Cook clove of garlic in a pan sprayed with pam cooking spray for about a minute. Add cumin, garlic, onions, corn, chiles, lime juice and beans. Simmer 15- 30 minutes. To serve, put tortilla chips in bottom of a bowl, cover with cheese and pour the chili on top.
[Name] Kiddie Face Paint [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-31T10:02:00Z [Description] Make and share this Kiddie Face Paint recipe from Food.com. [Images] character(0) [RecipeCategory] Kid Friendly [Keywords] ["Household Cleaner", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "3", "3", NA] [RecipeIngredientParts] ["cornstarch", "water"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 17.5 [FatContent] 0.8 [SaturatedFatContent] 0.5 [CholesterolContent] 2.8 [SodiumContent] 1.1 [CarbohydrateContent] 2.5 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 6 paints [RecipeInstructions] In each cup of the muffin tin, put 1 teaspoon of cornstarch, 1/2 teaspoon each of cold cream and water. Add a different color food coloring to each cup. Mix well.
[Name] Glycerin and Rose Water Hand Cream [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-31T10:02:00Z [Description] Make and share this Glycerin and Rose Water Hand Cream recipe from Food.com. [Images] character(0) [RecipeCategory] Bath/Beauty [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "3", "1/3"] [RecipeIngredientParts] "mineral water" [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.4 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 1 bottle [RecipeInstructions] Blend all the ingredients until smooth and clear. Place in a clean bottle with a top.
[Name] Homemade Drain Cleaner and Declogger [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2001-12-31T10:02:00Z [Description] For those of you who hate poison-type drain cleaners, use white vinegar and baking soda. This will clean and unclog a drain. Also drops of white vinegar in your pet's water will keep away fleas and ticks! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/47/0/picJztOB8.jpg" [RecipeCategory] Household Cleaner [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/2"] [RecipeIngredientParts] ["baking soda", "vinegar"] [AggregatedRating] 5.0 [ReviewCount] 168.0 [Calories] 21.4 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 15331.6 [CarbohydrateContent] 0.1 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 1 treatment [RecipeInstructions] Pour baking soda into drain. Follow with vinegar.
[Name] Homemade Bath Beads [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT24H [TotalTime] PT24H [DatePublished] 2001-12-31T10:02:00Z [Description] A great project for kids to make for their friends, and a great gift. You can choose whatever fragrance you like -- white musk is a favorite in our house. [Images] character(0) [RecipeCategory] Kid Friendly [Keywords] ["Bath/Beauty", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["2", "1", "10"] [RecipeIngredientParts] "baking soda" [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 9.4 [FatContent] 1.1 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 1878.6 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 4 bath beads [RecipeInstructions] Place all ingredients in a small bowl and knead it with your fingers (it's a little messy]. Form four balls by pressing the dough into little ball shapes. Place it on waxed paper and let beads air dry 24 hours.
[Name] Death By Chocolate Cake Mix [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-12-31T10:02:00Z [Description] When I first tried this cake I got very possessive over the remaining pieces. This will be a big hit! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/47/2/picYvzP1S.jpg" [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Kosher", "Halloween", "Weeknight", "For Large Groups", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1/3", "1 1/3", "1", "1", "1", NA] [RecipeIngredientParts] ["eggs", "water", "Cool Whip", "sweetened condensed milk"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 350.7 [FatContent] 16.2 [SaturatedFatContent] 6.4 [CholesterolContent] 43.5 [SodiumContent] 362.0 [CarbohydrateContent] 49.5 [FiberContent] 0.9 [SugarContent] 29.0 [ProteinContent] 5.4 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Bake the cake per the box instructions in a bundt pan. Put the cake on a large platter (because this is messy]. When the cake is done and while still hot, poke holes with a fork. Pour sweetened condensed milk over the hot cake - it will soak inches. Cool. Pour caramel topping over top of cake and spread Cool Whip over the top. Sprinkle with the crushed Heath bars.
[Name] Hot-N-Spicy Artichoke Spread [AuthorId] 27617 [AuthorName] Stan5347 [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-12-31T10:02:00Z [Description] This recipe is my own adaptation of an otherwise bland artichoke spread recipe. It gets RAVE reviews at parties! [Images] character(0) [RecipeCategory] Spreads [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1/2", "1/2", "3/4", "1", "1", "1/4", "2 -3", NA] [RecipeIngredientParts] ["artichoke hearts", "mayonnaise", "sour cream", "parmesan cheese", "mozzarella cheese", "tomatoes and green chilies", "garlic clove", "onion", "green onions"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 138.0 [FatContent] 7.6 [SaturatedFatContent] 4.4 [CholesterolContent] 21.0 [SodiumContent] 436.7 [CarbohydrateContent] 11.8 [FiberContent] 5.9 [SugarContent] 1.8 [ProteinContent] 7.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Sauté onion and garlic in TBS of margarine until golden. Combine mayonnaise and sour cream; mix well. Add drained/chopped artichokes, cheese, drained tomatoes/chilies, and garlic/onion mixture. Spread into a 9-inch pie plate or baking dish. Bake uncovered at 350°F for 20-25 minutes, or until top is slightly golden brown. Sprinkle with chopped green onions. Serve with crackers!
[Name] Chocolate Cherry Creams [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-12-31T10:03:00Z [Description] These are easy and delicious. We prefer these rolled in ground almonds, although they are also great in coconut. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/47/4/picjRCY5z.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/47/4/pic775orQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/47/4/picsbTHW9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/47/4/picsbTHW9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/47/4/picm0lCHg.jpg" ] [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Kid Friendly", "Kosher", "Christmas", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1/3", "1 1/2", "1/3", "1/3", "1 1/4"] [RecipeIngredientParts] ["evaporated milk", "powdered sugar", "maraschino cherry", "coconut"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 108.0 [FatContent] 6.2 [SaturatedFatContent] 4.1 [CholesterolContent] 1.0 [SodiumContent] 19.0 [CarbohydrateContent] 13.8 [FiberContent] 1.3 [SugarContent] 11.6 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 24 balls [RecipeInstructions] Melt chocolate and milk over low heat. Remove from heat. Stir in powdered sugar, nuts and cherries, mix well. Chill until cool enough to handle. Shape into 1-inch balls and roll in nuts or coconut. Chill at least 4 hours. Keep chilled.
[Name] Rich Lemon Cake [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-12-31T10:03:00Z [Description] This cake is supposed to be freeze-able, although it never lasts long enough in our house to get to the freezer. This is one of my most requested items when I ask "what can I bring?" [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/47/5/pics7gQd6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/47/5/picYz8egT.jpg"] [RecipeCategory] Dessert [Keywords] ["Fruit", "Kid Friendly", "Kosher", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1 1/4", "3", "1", "2", "1", "1", "3", "3/4", "1"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "lemon, zest of", "baking powder", "milk", "flour", "lemon juice", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 33.0 [Calories] 615.5 [FatContent] 21.1 [SaturatedFatContent] 12.8 [CholesterolContent] 108.0 [SodiumContent] 270.1 [CarbohydrateContent] 101.8 [FiberContent] 1.1 [SugarContent] 70.0 [ProteinContent] 6.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 325 degrees and grease and flour a 9-inch tube pan or Bundt cake pan. Beat the butter and sugar in a large bowl until light and fluffy. Beat in the eggs one at a time, mixing well until they are incorporated. Mix in the lemon zest, baking powder, and almond extract. Add the milk and flour in alternating doses, starting and ending with the milk, and mixing very well after each addition. Pour the batter into the prepared pan. Bake for 1 hour, or until the cake is browned and the sides of the cake have pulled away slightly from the sides of the pan. While the cake is baking, mix together the lemon juice and powdered sugar until smooth. Set aside. Remove the cake from the oven and poke small holes into the top of the cake using a wooden or metal skewer or cake tester. Pour about 3/4 of the glaze over the top of the cake. Cool the cake completely in the pan. Remove the cake from the pan, invert, and place on a serving plate or waxed paper if freezing. Pour the remaining glaze over the top of the unglazed part of the cake. Let sit at room temperature until the glaze dries. Cover and store at room temperature for up to 48 hours, or tightly seal in a freezer proof container for up to 3 months. Serve at room temperature or chilled. Thawing Directions: Simply thaw overnight at room temperature.
[Name] Chipotle-Cheddar Mashed Potatoes [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-12-31T10:03:00Z [Description] Daughter in law made these for a special dinner, everyone loved them. Very good taste! From Cooking Light. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/47/6/picEaKViR.jpg" [RecipeCategory] Potato [Keywords] ["Vegetable", "Canadian", "Kid Friendly", "Potluck", "Winter", "Spicy", "< 60 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "4", "6", "1 1/2", "3/4", "3", "1"] [RecipeIngredientParts] ["chipotle chiles in adobo", "yukon gold potatoes", "garlic", "reduced-fat sharp cheddar cheese", "2% low-fat milk", "1% low-fat milk", "butter", "salt"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 191.4 [FatContent] 4.3 [SaturatedFatContent] 2.7 [CholesterolContent] 11.8 [SodiumContent] 313.2 [CarbohydrateContent] 31.9 [FiberContent] 2.8 [SugarContent] 2.2 [ProteinContent] 6.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Remove 1 chile and 1 tablespoon adobo sauce from can.", "(more if you wish, to taste] Chop chile to measure 1 tablespoon.", "Reserve remaining chiles and adobo sauce for another use.", "Place potato and garlic in a large dutch oven, cover with water and bring to boil.", "Cook 15 minutes or until potato is tender, Drain.", "Return potato mixture to the dutch oven.", "Add chopped chile and adobo sauce, cheese, and remaining ingredients.", "Mash to desired consistency with a potato masher.", "Cook 3 minutes over medium heat or until thoroughly heated, stirring constantly." ]
[Name] Warm Chocolate Honey Torte [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-12-31T10:03:00Z [Description] Make and share this Warm Chocolate Honey Torte 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/16/47/7/picGVMisJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/47/7/piclLdjtl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/47/7/picUyFfjX.jpg"] [RecipeCategory] Dessert [Keywords] ["Kosher", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/4 - 1/2", "1/2", "4", "2", "1", "1/2", "1/4"] [RecipeIngredientParts] ["butter", "honey", "eggs", "all-purpose flour", "instant coffee granules", "baking soda", "salt"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 268.2 [FatContent] 13.7 [SaturatedFatContent] 7.7 [CholesterolContent] 108.9 [SodiumContent] 238.9 [CarbohydrateContent] 33.2 [FiberContent] 1.5 [SugarContent] 28.7 [ProteinContent] 4.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Line the bottom of a 9-inch springform pan with waxed paper. In a medium saucepan over low heat, melt butter; stir in chocolate morsels. Remove from heat; continue stirring until chocolate is melted. (If necessary, return pan to low heat.] Gradually add honey, stirring to blend. Lightly beat egg yolks; whisk into chocolate mixture. Stir in flour, coffee, baking soda and salt. In a large bowl, beat egg whites until soft peaks form. Fold 1/4 of egg whites into chocolate mixture. Stir lightened chocolate mixture into remaining whites; do not over mix. Pour mixture into prepared pan. Bake at 325 F for 45 minutes, or until toothpick inserted halfway from center to edge comes out clean; cool 5 minutes. Run knife around edge to loosen cake from pan. Invert cake onto plate; remove paper. Serve warm.
[Name] Rice Flour Pastry [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2001-12-31T10:03:00Z [Description] Make and share this Rice Flour Pastry 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/16/47/8/picCa8p7g.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Rice", "Canadian", "Vegan", "Free Of...", "Christmas", "< 30 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/4", "1/3", "3", "1/2"] [RecipeIngredientParts] ["sugar", "salt", "baking powder", "shortening", "cold water", "vanilla"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 1237.1 [FatContent] 70.5 [SaturatedFatContent] 17.7 [CholesterolContent] 0.0 [SodiumContent] 1255.2 [CarbohydrateContent] 139.8 [FiberContent] 3.8 [SugarContent] 13.0 [ProteinContent] 9.4 [RecipeServings] nan [RecipeYield] 1 nine inch pie [RecipeInstructions] From the rice flour box: \"rice flour pastry is very delicate and may break in handling, however it does repair readily and there is no worry of toughening the pastry from overhandling; Some cracks may appear in baked product\". Combine rice flour, sugar, salt and baking powder. Cut in shortening until mixture is crumbly. Combine water and vanilla. Stir into flour mixture just until moistened. With floured hands, press into 9 inch pie plate. OR form dough into ball and roll between two sheets of waxed paper to about 1/8 inch thickness. Remove top paper. Turn into pie plate. Remove remaining paper. Carefully fit into pie plate. Flute edges. For filled pies, bake crust at 375°F for 5 minutes. Then fill and bake pie according to recipe. For baked pie shell, line with aluminum foil and sprinkle with dried beans, bake at 425°F for 12 minutes. Remove foil and beans. Bake 5 minutes longer or until lightly browned.
[Name] Impossible Greek Spinach Pie [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2001-12-31T10:03:00Z [Description] Make and share this Impossible Greek Spinach Pie recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/47/9/piclTItgX.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "1", "1/2", "3", "1", "1/4", "3", "1/4"] [RecipeIngredientParts] ["green onion", "butter", "spinach", "cottage cheese", "milk", "Bisquick", "eggs", "lemon juice", "pepper", "parmesan cheese", "nutmeg"] [AggregatedRating] 4.5 [ReviewCount] 26.0 [Calories] 138.0 [FatContent] 7.4 [SaturatedFatContent] 3.3 [CholesterolContent] 84.1 [SodiumContent] 288.5 [CarbohydrateContent] 9.5 [FiberContent] 1.1 [SugarContent] 2.0 [ProteinContent] 8.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook onions in butter. Mix in spinach. In a greased dish layer spinach and cottage cheese. Put last 7 ingredients in a blender and mix well. Pour over casserole. Bake at 350 degrees F for about 35 minutes, until knife comes out clean.
[Name] Chicken Enchiladas [AuthorId] 42720 [AuthorName] Susie in Texas [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-12-31T10:03:00Z [Description] We had this at a relatives child's birthday party, the kids devoured it, and I couldn't wait to get the recipe from her since we've never had chicken enchilada's with spinach and mozeralla in it. What's nice is it bakes to a lasagne like texture and can be cut into square pieces for serving, you'd never know the shells were in it. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Cheese", "Vegetable", "Meat", "Mexican", "Kid Friendly", "Potluck", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["8", "1", "1", "3/4", "4", "1/2", "1", "1", "1", "1"] [RecipeIngredientParts] ["flour tortillas", "sour cream", "milk", "boneless skinless chicken breasts", "onion", "frozen spinach", "nutmeg", "mozzarella cheese"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 448.8 [FatContent] 20.8 [SaturatedFatContent] 9.9 [CholesterolContent] 72.5 [SodiumContent] 856.7 [CarbohydrateContent] 36.9 [FiberContent] 3.1 [SugarContent] 2.8 [ProteinContent] 28.4 [RecipeServings] 8.0 [RecipeYield] 1 nine X thirteen pan size [RecipeInstructions] Dice chicken and brown with onion in skillet with about 1 tbsp oil, set aside. Defrost spinach and squeeze out all moisture. In large bowl, mix cooked chicken, onion and spinach set aside. In another bowl combine all other ingredients except cheese to form liquid mixture. Take 1/2 cup of liquid mixture and pour a little on each open shell. Spread chicken mixture on top of the liquid mixture on each shell. Roll up all shells and place seam side down in a greased 9X13 pan. Pour remaining liquid over all. Cover tightly and bake at 350 for 30 minutes. Uncover and sprinkle cheese on all and bake until cheese is melted and browned, (may need to put under broiler just a couple minutes as well].
[Name] Praline Brownies [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-12-31T10:03:00Z [Description] Make and share this Praline Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Nuts", "Kid Friendly", "Kosher", "Potluck", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "4", "4", "2", "1 1/2", "2", "1", "3", "3/4", "3/4"] [RecipeIngredientParts] ["butter", "eggs", "sugar", "flour", "vanilla extract", "salt", "butter", "light brown sugar", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 453.0 [FatContent] 22.3 [SaturatedFatContent] 10.8 [CholesterolContent] 98.5 [SodiumContent] 119.2 [CarbohydrateContent] 62.7 [FiberContent] 2.7 [SugarContent] 47.2 [ProteinContent] 5.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Melt the chocolate squares and butter together. Mix lightly beaten eggs with the sugar, flour, vanilla extract and a pinch of salt. Add the melted chocolate mixture. Spread in a 13 x 9 x 2 inch pan. Combine the 3 tablespoons of the melted butter, the brown sugar and pecans. Sprinkle evenly over the batter. Bake for 25 to 30 minutes in a 350 degree oven. Do not overcook. Brownies should be creamy in the center.
[Name] Snickerdoodles (The Best) [AuthorId] 23584 [AuthorName] Jo2678 [CookTime] PT8M [PrepTime] PT20M [TotalTime] PT28M [DatePublished] 2001-12-31T10:03:00Z [Description] Everyone I know loves these cookies. I took a batch to a party once and disappeared within 30 min. with people asking for more. I especially like the cinnamon and sugar. I must admit, it is not my creation; I got it from the Pillsbury Complete Book of Baking. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/48/2/picXTnZUV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/48/2/picr3SL8l.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/48/2/picerRqla.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/48/2/picGikope.jpg"] [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "Kid Friendly", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1", "2", "2 3/4", "1", "1/2", "1/4", "2", "2"] [RecipeIngredientParts] ["sugar", "margarine", "butter", "vanilla", "eggs", "all-purpose flour", "cream of tartar", "baking soda", "salt", "sugar", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 24.0 [Calories] 874.9 [FatContent] 26.1 [SaturatedFatContent] 4.9 [CholesterolContent] 105.8 [SodiumContent] 606.1 [CarbohydrateContent] 148.8 [FiberContent] 2.9 [SugarContent] 81.8 [ProteinContent] 12.3 [RecipeServings] nan [RecipeYield] 4 dozen cookies [RecipeInstructions] ["Heat the oven to 400°F.", "Next, in a large bowl, beat 1 1/2 cups sugar and margarine until light and fluffy.", "Add vanilla and eggs and blend well.", "Add flour, cream of tartar, baking soda, and salt, and mix well.", "Mix 2 Tbsp sugar and 2 tsp cinnamon in small bowl.", "Shape the dough into balls (approx 1-inch or whatever your preference] and roll in the cinnamon-sugar mixture.", "Place 2 inches apart on ungreased cookie sheet.", "Bake at 400°F for 7 to 9 minutes or until set.", "Immediately remove from cookie sheets and cool completely." ]
[Name] Crock Pot Caramel Apples [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2001-12-31T10:03:00Z [Description] Make and share this Crock Pot Caramel Apples 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/16/48/3/pickG7O2M.jpg" [RecipeCategory] Candy [Keywords] ["Dessert", "Apple", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Kosher", "Free Of...", "Halloween", "Sweet", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "8"] [RecipeIngredientParts] ["water", "apples"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 453.8 [FatContent] 8.3 [SaturatedFatContent] 2.5 [CholesterolContent] 7.0 [SodiumContent] 246.5 [CarbohydrateContent] 96.1 [FiberContent] 3.3 [SugarContent] 79.8 [ProteinContent] 5.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place caramels and water in your slow cooker. Cover and cook on high for 1 to 1 1/2 hours on high, stirring frequently. Wash and dry apples. Remove stems from apple and insert stick into stem end. Turn control on low. Dip apple into hot caramel and turn to coat entire surface. Holding apple above pot, scrape off excess accumulation of caramel from bottom apple. Place on greased wax paper to cool.
[Name] Praline French Toast Bake [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2001-12-31T10:03:00Z [Description] This is from the Very Virginia cookbook. It is a really easy, great tasting dish that takes the work out of French Toast in the morning. You need to do the first step the night before, I did not include this in the prep or baking time. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["European", "Kid Friendly", "Christmas", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["8", "1 1/2", "1", "2", "8", "1/2 - 1", "3/4", "1/2", "3/4"] [RecipeIngredientParts] ["eggs", "half-and-half", "brown sugar", "vanilla extract", "butter", "brown sugar", "maple syrup", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 620.0 [FatContent] 31.0 [SaturatedFatContent] 13.1 [CholesterolContent] 258.8 [SodiumContent] 570.7 [CarbohydrateContent] 72.4 [FiberContent] 2.9 [SugarContent] 34.6 [ProteinContent] 14.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a small bowl, combine eggs and next 3 ingredients and pour half into a 13x9x2 inch pan. Cover with bread slices, top with remaining egg mixture. Cover and refrigerate overnight. Heat oven to 350F degrees. In a glass 13x9x2 inch baking dish, melt 1 stick of butter and stir in remaining ingredients. Cover butter mixture with soaked bread pieces and bake 30-35 minutes until puffed and brown. Cut into squares and invert onto plates to serve.
[Name] Homemade Cough Syrup [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-12-31T10:03:00Z [Description] Make and share this Homemade Cough Syrup 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/16/48/5/picJyROmq.jpg" [RecipeCategory] Kosher [Keywords] ["< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "4", "4", "3"] [RecipeIngredientParts] ["cognac", "honey", "lemons"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 40.0 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.6 [CarbohydrateContent] 13.0 [FiberContent] 1.9 [SugarContent] 8.6 [ProteinContent] 0.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix ingredients to-gether in a saucepan and simmer 15 minutes then bottle. Take 2 tsp. every 4 hours.
[Name] Curried Crab Cakes [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-12-31T10:03:00Z [Description] Make and share this Curried Crab Cakes recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Crab", "Canadian", "Potluck", "Winter", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/4", "1/4", "1/8", NA, "1", "1", "1/2", "2", "1", "1 1/4", "1/4", "1", "1", "1", "2", NA] [RecipeIngredientParts] ["curry powder", "salt", "dry mustard", "black pepper", "cayenne pepper", "onion", "red bell pepper", "celery", "ginger", "garlic clove", "mayonnaise", "fresh lemon rind", "lump crabmeat", "egg", "butter", "parsley sprig"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 60.8 [FatContent] 1.8 [SaturatedFatContent] 0.8 [CholesterolContent] 24.6 [SodiumContent] 174.8 [CarbohydrateContent] 5.6 [FiberContent] 0.6 [SugarContent] 1.0 [ProteinContent] 5.4 [RecipeServings] nan [RecipeYield] 24 crab cakes [RecipeInstructions] Combine first 5 ingredients in a small bowl, stir well. Heat a large nonstick frypan coated with cooking spray over medium high heat. Add onion, bell pepper, and celery, cover, reduce heat to medium low and cook for 10 minutes, stirring occasionally. Add the curry powder mixture, ginger and garlic, cook, uncovered, 5 minutes, stirring frequently. Spoon mixture into a large bowl, cool. Wipe frypan clean with a paper towel. Add 3/4 cup breadcrumbs, mayonnaise, rind, crabmeat and egg to onion mixture, stir well. Divide crabmeat mixture into 24 equal portions, shaping each into 1/2 inch thick patty. Place remaining breadcrumbs in a shallow dish, dredge each crab cake in breadcrumbs. Melt 2 teaspoons butter in pan over medium heat. Add 8 patties and cook 2 minutes on each side or until browned. Remove the crab cakes from pan, and keep warm. Repeat procedure with remaining butter and patties. Garnish with parsley sprigs.
[Name] No Cook Divinity [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT13H [TotalTime] PT13H [DatePublished] 2001-12-31T10:03:00Z [Description] Make and share this No Cook Divinity recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Kid Friendly", "Kosher", "Christmas", "Hanukkah", "For Large Groups", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1/3", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["light corn syrup", "vanilla", "boiling water", "confectioners' sugar"] [AggregatedRating] 2.5 [ReviewCount] 3.0 [Calories] 121.3 [FatContent] 3.0 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 41.4 [CarbohydrateContent] 23.9 [FiberContent] 0.5 [SugarContent] 20.1 [ProteinContent] 1.0 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Combine frosting mix(dry], corn syrup, vanilla and boiling water in a small bowl. Beat on highest speed until stiff peaks form, about 5 minutes. Transfer to a large mixing bowl, on low speed gradually blend in sugar. Stir in nuts. Drop by spoonfuls on wax paper. When outside of candy feels firm, turn over and allow to dry at least 12 hours. Store in an air tight container.
[Name] Impossible French Apple Pie [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-12-31T10:03:00Z [Description] Make and share this Impossible French Apple Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "Low Protein", "Kosher", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1 1/4", "1/4", "3/4", "2", "2", "1", "1/2", "1", "1/2", "1/3", "3"] [RecipeIngredientParts] ["apples", "cinnamon", "nutmeg", "milk", "margarine", "butter", "eggs", "sugar", "Bisquick", "baking mix", "Bisquick", "baking mix", "brown sugar", "margarine", "butter"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 424.9 [FatContent] 17.2 [SaturatedFatContent] 3.7 [CholesterolContent] 56.5 [SodiumContent] 460.8 [CarbohydrateContent] 64.8 [FiberContent] 3.7 [SugarContent] 46.7 [ProteinContent] 6.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325 degrees F. Grease pie plate, 10\" x 1 1/2\". Mix apples and spices; turn into plate. Beat remaining ingredients except for Streusel till smooth; 15 seconds in blender or 1 minute with hand beater. Pour into plate. Sprinkle with Streusel. Bake till a knife inserted in the center comes out clean, 55-65 minutes; cool. For the Streusel--------------------. Mix Bisquick, chopped nuts, brown sugar and margarine till crumbly.
[Name] Million Dollar Pound Cake [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H40M [PrepTime] PT10M [TotalTime] PT1H50M [DatePublished] 2001-12-31T10:03:00Z [Description] Make and share this Million Dollar Pound Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/48/9/KeRLt3pcQ0id0nKrv5Lr_image.jpg" [RecipeCategory] Dessert [Keywords] ["Kosher", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "6", "4", "3/4", "1", "1"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "all-purpose flour", "milk", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 28.0 [Calories] 498.0 [FatContent] 25.5 [SaturatedFatContent] 15.5 [CholesterolContent] 132.4 [SodiumContent] 235.9 [CarbohydrateContent] 62.1 [FiberContent] 0.8 [SugarContent] 37.7 [ProteinContent] 6.2 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Cream the butter; gradually add sugar, beating at medium speed of an electric mix until light and fluffy. Add the eggs, one at a time, beating after each addition. Add the flour to butter mixture alternately with the milk, beginning and ending with flour mixture. Mix after each addition. Stir in almond and vanilla extracts. Pour the batter into a greased and floured 10-inch tube pan. Bake at 300 degrees for 1 hour and 40 minutes or until a wooden pick inserted in the center of the cake comes out clean. Cool in pan for 10 to 15 minutes. Remove to wire rack. Cool completely.
[Name] Quick Ham and Potato Scallop [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-12-31T10:03:00Z [Description] Make and share this Quick Ham and Potato Scallop 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/16/49/0/pichYJGSt.jpg" [RecipeCategory] Pork [Keywords] ["Potato", "Vegetable", "Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "2", "3/4", "2", "1", "1"] [RecipeIngredientParts] ["scalloped potatoes mix", "boiling water", "butter", "margarine", "milk", "ham", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 417.4 [FatContent] 18.7 [SaturatedFatContent] 10.0 [CholesterolContent] 79.3 [SodiumContent] 1840.9 [CarbohydrateContent] 34.1 [FiberContent] 4.9 [SugarContent] 1.7 [ProteinContent] 28.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In an ungreased 2 qt baking dish, combine potatoes with sauce mix. boiling water and butter. Stir in milk, ham, and beans. Bake, uncovered, in a 400 degree oven for 35 minutes or until potatoes are tender, stirring occassionaly. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.
[Name] Tahitian Coffee [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-12-31T10:04:00Z [Description] Make and share this Tahitian Coffee 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/16/49/1/picbafvJw.jpg" [RecipeCategory] Beverages [Keywords] ["Canadian", "Low Protein", "Low Cholesterol", "Healthy", "Winter", "Christmas", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2 3/4", "1/4", "1", "1/2", "4"] [RecipeIngredientParts] ["brewed coffee", "dark rum", "sugar", "low-fat vanilla ice cream", "cinnamon sticks"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 73.2 [FatContent] 0.8 [SaturatedFatContent] 0.5 [CholesterolContent] 4.5 [SodiumContent] 15.6 [CarbohydrateContent] 7.4 [FiberContent] 0.1 [SugarContent] 6.8 [ProteinContent] 1.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine the first 3 ingredients in a pitcher, stirring until sugar dissolves. Pour into mugs, and top with ice cream (2 tablespoons per mug]. Garnish with cinnamon sticks, if desired.
[Name] Flavoured Onion Rice with Broccoli [AuthorId] 12657 [AuthorName] Anu_N [CookTime] PT22M [PrepTime] PT5M [TotalTime] PT27M [DatePublished] 2001-12-31T10:04:00Z [Description] Another one of my bizzare originals, that actually turned out wonderfully! This makes a light main dish along with a salad/raita, or a side dish with anything else! Steam the broccoli beforehand if you like to it more cooked. I like it crunchy! Oh, and I didn't make a spelling error; "FlavoUr" is right :) [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Long Grain Rice", "Rice", "Grains", "Vegetable", "Asian", "Indian", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Winter", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1", "1/2", "1/2", "1/3", "1", "2", NA, NA] [RecipeIngredientParts] ["long-grain rice", "basmati rice", "water", "butter", "margarine", "onion", "water", "broccoli floret", "tomato paste", "salt", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 202.6 [FatContent] 1.4 [SaturatedFatContent] 0.7 [CholesterolContent] 2.5 [SodiumContent] 68.6 [CarbohydrateContent] 42.4 [FiberContent] 1.3 [SugarContent] 1.9 [ProteinContent] 4.9 [RecipeServings] nan [RecipeYield] 2 main dish servings [RecipeInstructions] Wash the rice well. In a saucepan, cover the rice with 1 cup water, add a little salt (around 1/4 to 1/2 teaspoon], and bring to a boil. Now lower the flame, cover the saucepan with a lid, leaving a small gap for the steam to escape, and cook for about 15 minutes or until the rice is cooked. While the rice is cooking, melt butter in a skillet and saute the onions on medium-high heat until browned. Remove onions from the skillet and reduce the flame to low. Add 1/3 cup water to the same skillet, salt to taste, and cook the broccoli in it for about 5 minutes. Now add the tomato paste, mix well, and cook for another minute or so. When all the water has evaporated, add the browned onions and the cooked rice to the skillet and mix well. Heat through for a minute, add salt to taste, and turn off the burner. Add a dash of pepper and serve hot!
[Name] Curt's Five Alarm Touchdown Chili Con Carne With Beans [AuthorId] 27588 [AuthorName] Curt Newport [CookTime] PT2H [PrepTime] PT45M [TotalTime] PT2H45M [DatePublished] 2001-12-31T10:04:00Z [Description] This is somewhat labor intensive, but worth the wait. I always make this during one weekend of the NFL playoffs. I like the Canadian beer, because of the different hops. I have put this together from a collection of recipes, and then added some touches of my own, such as the chipotle, to give it a smokey flavor, and ground turkey to give it a "slightly" healthier touch. If you're [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/49/3/picTLTkKO.jpg" [RecipeCategory] Poultry [Keywords] ["Beans", "Meat", "Potluck", "Winter", "Spicy", "Weeknight", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1 1/2", "1", "4", "8", "4", "4", "6", "6", "6", "7", "3", "2", "6", "1 1/2", "2", "3", "2", "2", "2"] [RecipeIngredientParts] ["bacon", "lean beef chuck roast", "regular hamburger", "ground turkey", "kidney beans", "whole cloves", "onions", "garlic cloves", "fresh jalapeno chilies", "chipotle chiles", "chili peppers", "paprika", "fresh cumin seed", "fresh black pepper", "Tabasco sauce", "Worcestershire sauce", "beer", "tomato paste", "stewed tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 676.6 [FatContent] 30.2 [SaturatedFatContent] 9.6 [CholesterolContent] 146.6 [SodiumContent] 1385.4 [CarbohydrateContent] 44.2 [FiberContent] 10.8 [SugarContent] 13.4 [ProteinContent] 54.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Fry bacon in a heavy pot till crisp and the fat is rendered. Remove and reserve bacon. Pour off most of the bacon fat into a heavy cast iron skillet, leaving a small amount in the pot. Brown the meat and garlic in the skillet. Saute onions in the fat remaining in the pot until soft. Add the meat, bacon, ground chilies, dried spices, the sauces, green chilies, Jalapenos, chipotle, beer and tomatoes. Simmer for two hours. Add remaining seasonings and sauces during cooking, as you check and stir. Make sure last ingredients are added with at least one hour of cooking time remaining. Allow the chili to sit in the refrigerator for 24 hours to give the spices a chance to intensify. It is okay to serve it right off the stove, but it is almost always better as leftovers.
[Name] Lemon Icebox Cookies [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT1H30M [PrepTime] PT0S [TotalTime] PT1H30M [DatePublished] 2001-12-31T10:04:00Z [Description] We just tried this recipe this year for the first time and it was probably the biggest hit of the cookie tray. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Lemon", "Grains", "Citrus", "Fruit", "Nuts", "Kid Friendly", "Christmas", "Weeknight", "Oven", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "3/4", "2", "1", "1", "1 1/2", "5", "3 -4", "1/3"] [RecipeIngredientParts] ["all-purpose flour", "yellow cornmeal", "butter", "granulated sugar", "fresh lemon juice", "lemon, rind of", "confectioners' sugar", "fresh lemon juice", "water", "pistachios"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 60.9 [FatContent] 3.0 [SaturatedFatContent] 1.7 [CholesterolContent] 12.6 [SodiumContent] 19.1 [CarbohydrateContent] 8.1 [FiberContent] 0.3 [SugarContent] 4.6 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 72 cookies [RecipeInstructions] ["Combine flour, and cornmeal in medium bowl.", "Beat butter and granulated sugar in large mixer bowl at medium speed until light and fluffy.", "Beat in egg yolks, lemon juice and lemon peel until well blended.", "With mixer at low speed, beat in dry ingredients just until combined.", "Divide dough in half.", "Shape each half into a 10-inch log.", "Wrap each log in plastic wrap and freeze until firm, 1 hour.", "(Can be made ahead. Cover and freeze up to 1 month. Let stand at room temperature 10 minutes before slicing].", "Heat oven to 350 degrees.", "Unwrap and cut each log into 1/4-inch-thick slices.", "Arrange slices 1 inch apart on ungreased cookie sheets.", "Bake 10 to 12 minutes, until firm and golden at edges.", "Transfer cookies to wire racks and cool completely.", "Make Lemon Icing: Whisk confectioners' sugar, lemon juice and 3 teaspoons water until smooth and spreadable, adding remaining 1 teaspoon water to thin icing if necessary.", "Spread tops of each cookie with icing; sprinkle with pistachios.", "Let cookies stand until icing is set, 15 minutes." ]
[Name] White Holiday Punch [AuthorId] 59780 [AuthorName] Pamela [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2001-12-31T10:04:00Z [Description] A wonderfully sweet holiday punch with just a hint of almond. I adopted this recipe and I'm glad that I did :) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/49/5/picm8GHoo.jpg" [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Potluck", "Christmas", "< 60 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "6", "3"] [RecipeIngredientParts] ["water", "sugar", "evaporated milk", "vanilla ice cream"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 13598.2 [FatContent] 376.7 [SaturatedFatContent] 230.7 [CholesterolContent] 1492.6 [SodiumContent] 4032.1 [CarbohydrateContent] 2450.6 [FiberContent] 22.2 [SugarContent] 2195.4 [ProteinContent] 140.3 [RecipeServings] nan [RecipeYield] 1 large punch bowl [RecipeInstructions] Mix sugar and water in a saucepan. Stir constantly over medium heat until sugar is dissolved. Remove from heat, add evaporated milk and almond extract and let cool. Chill until serving time. Combine milk mixture and lemon-lime drink in punch bowl just before serving. Add and stir ice cream, to break ice cream up into small pieces.
[Name] Snowball Cookies [AuthorId] 27397 [AuthorName] Korinna [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-12-31T10:04:00Z [Description] Make and share this Snowball Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Christmas", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "4", "2", "1", "1", NA] [RecipeIngredientParts] ["sugar", "flour", "vanilla", "butter", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 1260.0 [FatContent] 88.7 [SaturatedFatContent] 48.7 [CholesterolContent] 195.2 [SodiumContent] 708.5 [CarbohydrateContent] 103.5 [FiberContent] 5.2 [SugarContent] 21.8 [ProteinContent] 15.8 [RecipeServings] nan [RecipeYield] 5-6 dozen [RecipeInstructions] Cream butter until very light; add sugar a little at a time. Add flour a little at a time. Add vanilla. Mix in nuts. Let dough stand in refrigerator over night or at least 2 hours. Roll into small balls. Place on cookie sheet. Bake at 350°F for 30 minutes or until light brown. While still hot, roll cookies in powdered sugar.
[Name] Quinoa-Stuffed Green Bell Peppers [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-12-31T10:04:00Z [Description] Make and share this Quinoa-Stuffed Green Bell Peppers 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/16/49/7/4HxsbHJnRPuIeXU1yuNm_2peppers%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/49/7/n4CZEzDTRzOht9aRPiT5_1peppers%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/49/7/sN6iDgPLQWack8pipMsQ_3peppers%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/49/7/pic5Wizpx.jpg" ] [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Grains", "Vegetable", "Canadian", "Vegan", "Kosher", "Potluck", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "4", "1", "1", "8", "1", "2", "1", "2", "2", "1", "1/2"] [RecipeIngredientParts] ["quinoa", "onion", "mushrooms", "frozen corn kernels", "canned corn kernel", "fresh coriander", "fresh cilantro", "soy sauce", "fresh garlic", "red pepper flakes"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 233.7 [FatContent] 5.7 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 262.7 [CarbohydrateContent] 42.1 [FiberContent] 6.2 [SugarContent] 4.8 [ProteinContent] 8.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Rinse quinoa under cold water; drain well. In a saucepan, bring 1 cup of water to boil and then stir in quinoa. Reduce heat, cover, and simmer for 15 minutes or until the water is absorbed and quinoa is translucent. Cut 1/2-inch off top of green peppers and remove seeds. In a large saucepan filled with boiling water, cook peppers for 5 minutes or until tender-crisp. Remove from water and drain well, upside down. In a skillet, heat oil over medium heat and cook onion until tender; stir in mushrooms, quinoa, corn, half the coriander, soy sauce, sesame oil, garlic and pepper flakes. Stuff this mixture into peppers. Sprinkle with bread crumbs and remaining coriander. Bake in a greased 8-inch baking dish in a preheated 350F (180C] oven for 30 minutes or until heated through.
[Name] Crock Pot Amish Dinner [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT8H [PrepTime] PT10M [TotalTime] PT8H10M [DatePublished] 2001-12-31T10:04:00Z [Description] Make and share this Crock Pot Amish Dinner recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Potato", "Vegetable", "Meat", "Kosher", "Free Of...", "Potluck", "Hanukkah", "Weeknight", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2", "2", "1/2", "2", "1/4", "1", "2"] [RecipeIngredientParts] ["hamburger", "raw potatoes", "celery", "onion", "salt", "pepper", "green pepper", "canned tomatoes"] [AggregatedRating] 4.5 [ReviewCount] 18.0 [Calories] 102.0 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1381.2 [CarbohydrateContent] 23.1 [FiberContent] 4.7 [SugarContent] 6.1 [ProteinContent] 3.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put all ingredients in slow-cooker in order listed. Cover and cook on low 6 to 8 hours.
[Name] Almost Heath Bars [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-12-31T10:04:00Z [Description] Make and share this Almost Heath Bars 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/16/49/9/picJ07V9W.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/49/9/picoPUWnS.jpg"] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "Kosher", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "1", "1"] [RecipeIngredientParts] ["vanilla", "brown sugar", "butter", "flour", "pecans"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 363.2 [FatContent] 23.2 [SaturatedFatContent] 11.6 [CholesterolContent] 42.3 [SodiumContent] 90.2 [CarbohydrateContent] 39.7 [FiberContent] 2.3 [SugarContent] 25.2 [ProteinContent] 3.4 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Sift flour into a bowl. Cream egg yolk, vanilla, brown sugar and butter. Add creamed mixture to flour and mix well. Spread mixture onto a greased cookie sheet. Bake at 250 degrees for 15 minutes. While it's still hot, sprinkle chocolate chips on top. Return to the oven for 2 minutes or until chocolate is melted. Remove from oven and spread chocolate over toffee. Sprinkle pecans over top.
[Name] Grainy Vegetable Soup [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2001-12-31T10:04:00Z [Description] This inexpensive, hearty soup is perfect for everyone. Use whatever combination of grains you wish (as long as it equals 1/2 cup), likewise use whatever vegetables you wish. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Long Grain Rice", "Rice", "Grains", "Lentil", "Beans", "Vegetable", "Canadian", "Kosher", "Potluck", "Weeknight", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "6", "2", "3", "3", "2", "2", "2", "2", "1/2", "1/4", NA] [RecipeIngredientParts] ["margarine", "onion", "fresh garlic", "barley", "long-grain rice", "green lentils", "carrots", "cabbage", "dried basil", "dried thyme", "fresh parsley"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 203.5 [FatContent] 5.2 [SaturatedFatContent] 2.1 [CholesterolContent] 12.3 [SodiumContent] 391.6 [CarbohydrateContent] 29.6 [FiberContent] 5.5 [SugarContent] 9.4 [ProteinContent] 10.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan, melt butter (or heat oil] over medium heat and cook the onion until tender, about 5 minutes. Add garlic, stock, grains and vegetables EXCEPT cabbage; bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Add cabbage and dried herbs; simmer for about 15 more minutes or until vegetables and grains are all tender. Stir in fresh parsley, taste, and add salt and pepper if you wish.
[Name] Orange Chicken Crock Pot [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT8H [PrepTime] PT10M [TotalTime] PT8H10M [DatePublished] 2001-12-31T10:04:00Z [Description] Make and share this Orange Chicken Crock Pot 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/16/50/1/pic1dQHRX.jpg" [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Oranges", "Poultry", "Citrus", "Fruit", "Meat", "Healthy", "Kosher", "Potluck", "Weeknight", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "1/2", "1/2", "1/2", "1/2", "1", "1/2", "1/2", "2", "6", "1", "2", "1", "1/2"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "salt", "chili powder", "ground cayenne pepper", "paprika", "onion", "bell pepper", "celery", "garlic cloves", "honey", "Worcestershire sauce", "ground ginger"] [AggregatedRating] 4.0 [ReviewCount] 20.0 [Calories] 213.2 [FatContent] 1.8 [SaturatedFatContent] 0.5 [CholesterolContent] 68.4 [SodiumContent] 425.6 [CarbohydrateContent] 20.7 [FiberContent] 1.6 [SugarContent] 15.3 [ProteinContent] 28.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine salt, cayenne pepper, chili powder and paprika. Sprinkle over chicken. Set aside. Place onion, celery, bell peppers and garlic in bottom of slow cooker. Place chicken on top. Mix orange juice, peel, honey, Worcestershire sauce and ginger. Pour over chicken. Cook for 6 to 8 hours on low.
[Name] Ham and Potatoes Au Gratin [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-12-31T10:04:00Z [Description] Make and share this Ham and Potatoes Au Gratin 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/16/50/2/picM3JJoP.jpg" [RecipeCategory] Pork [Keywords] ["Potato", "Vegetable", "Meat", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1/3", "3", "1 1/2", "1", "3/4", "1"] [RecipeIngredientParts] ["potatoes", "ham", "onion", "butter", "margarine", "all-purpose flour", "milk", "cheddar cheese", "salt", "white pepper"] [AggregatedRating] 4.5 [ReviewCount] 16.0 [Calories] 848.7 [FatContent] 60.2 [SaturatedFatContent] 36.9 [CholesterolContent] 202.6 [SodiumContent] 2652.8 [CarbohydrateContent] 38.5 [FiberContent] 3.5 [SugarContent] 1.6 [ProteinContent] 39.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Combine potatoes, ham and onion in a greased 1 qt casserole dish and set aside. Melt butter in a med saucepan over med heat. Stir in flour until smooth. Gradually add milk, stirring constantly until mixture thickens and bubbles. Add cheese, salt and pepper. Stir until cheese melts. Pour over potatoe mixture and stir gently to mix. Bake in a 350 degree oven for 35 to 40 minutes or until bubbly.
[Name] Manda's Winter Salsa [AuthorId] 27395 [AuthorName] Manda [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2001-12-31T10:06:00Z [Description] This salsa is the best!! I have tried many salsa recipes, and this one tops the charts! I don't add jalapenos, but if you like it HOT, go for it! [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Vegetable", "Mexican", "Winter", "Christmas", "Weeknight", "For Large Groups", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "2", "1/4", "1", "1", "4 -5", "1/3", "1/4", "1/2", "1/8", NA, "1/8", "1/8", "1 1/2"] [RecipeIngredientParts] ["diced tomatoes", "tomato sauce", "celery", "green pepper", "onion", "garlic", "sugar", "vinegar", "limes, juice of", "ReaLime juice", "garlic powder", "ground cumin", "chili powder", "cilantro leaves"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 42.3 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 243.4 [CarbohydrateContent] 10.2 [FiberContent] 1.3 [SugarContent] 7.4 [ProteinContent] 0.9 [RecipeServings] 16.0 [RecipeYield] 4 cups [RecipeInstructions] In med. saucepan, combine all ingredients, except garlic. Bring to boil, stirring. Add minced garlic, mix, reduce heat and simmer 45 min. ,stirrring occasionally. Remove from heat and let cool. Refrigerate until serving. Serve with tortilla chips. Makes approx. 4 c. of salsa.
[Name] Lacquered Crock Pot Chicken [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT7H [PrepTime] PT30M [TotalTime] PT7H30M [DatePublished] 2001-12-31T10:09:00Z [Description] While this chicken recipe takes a little more preparation than most crock pot recipes, it is worth the little bit of extra effort. [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "Low Cholesterol", "Kosher", "Potluck", "Weeknight", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2", "3", "5", "1", "1", "1", "1/8", "1/2", "1", "3", "1/4"] [RecipeIngredientParts] ["whole chickens", "onions", "tomatoes", "orange", "sugar", "salt", "pepper", "water", "bouillon cube", "sweet sherry"] [AggregatedRating] nan [ReviewCount] 2.0 [Calories] 339.1 [FatContent] 18.2 [SaturatedFatContent] 4.8 [CholesterolContent] 71.4 [SodiumContent] 570.6 [CarbohydrateContent] 23.9 [FiberContent] 3.7 [SugarContent] 15.4 [ProteinContent] 19.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat the oil in a skillet and saute the chicken, turning often, until well browned. Remove the chicken and set aside. Saute onion in skillet until well browned. Put onions in the bottom of the slow cooker. Place tomatoes, orange, sugar, salt and pepper in the pot and set chicken on top. Add the water and bouillon cube. Cover and cook on low for 5 to 7 hours. Before serving, remove the chicken to a deep serving dish and keep warm. Place the vegetables from the slow cooker, into a skillet and simmer until thick. Stir in the jelly and the sherry and cook, stirring until the sauce boils. Do not overcook, so the sauce doesn't lose its shiny quality. If sauce is not shiny enough, bring back to a very brisk boil and quickly stir in some jelly. Pour sauce over the chicken.
[Name] Hot Cocoa, Adults Only [AuthorId] 19135 [AuthorName] Holiday1234 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-31T10:10:00Z [Description] Make and share this Hot Cocoa, Adults Only 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/16/50/5/picaE3bR3.jpg" [RecipeCategory] Beverages [Keywords] ["Winter", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "3/4", "2", NA, "1"] [RecipeIngredientParts] "vodka" [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 264.4 [FatContent] 13.1 [SaturatedFatContent] 7.8 [CholesterolContent] 4.6 [SodiumContent] 26.1 [CarbohydrateContent] 47.5 [FiberContent] 28.6 [SugarContent] 2.0 [ProteinContent] 17.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Add the schnapps and vodka to your cocoa. Top with whipped cream, chocolate shavings and peppermint stick.
[Name] Real Shepherd's Pie [AuthorId] 27584 [AuthorName] Andy Mann [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-12-31T10:11:00Z [Description] A traditional British dish, Cottage pie may be made by the same method substituting lamb and lamb stock with beef and beef stock,it may also be topped with grated cheese and tomato before browning, My recipe serves 2 hungry people with good appetites,but it can serve 4. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Lamb/Sheep", "Potato", "Vegetable", "Meat", "Scottish", "Welsh", "European", "Spring", "Summer", "Winter", "< 60 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", NA, "2", NA, NA, NA] [RecipeIngredientParts] ["ground lamb", "onion", "Knorr lamb cube", "Oxo lamb cubes", "plain flour", "cornflour", "potatoes", "butter", "of fresh mint"] [AggregatedRating] 4.0 [ReviewCount] 8.0 [Calories] 1012.3 [FatContent] 53.6 [SaturatedFatContent] 23.3 [CholesterolContent] 165.9 [SodiumContent] 163.5 [CarbohydrateContent] 84.5 [FiberContent] 10.9 [SugarContent] 5.9 [ProteinContent] 47.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown meat and chopped onion together for about 5 minutes,add stock and simmer slowly,occasionally stirring until cooked,about 20 minutes. Mix 2-3 teaspoons of flour or cornflour to a smooth cream with water and slowly add to meat mixture over a low heat stirring continuously until thickened. Pour into ovenproof dish and set aside,allowing to cool,depending on the quality of the meat used you should not need to skim the fat,however,this is to personal taste. Peel,boil and mash potatoes with salt,pepper,freshly chopped mint if required,and a generous knob of butter. Cover the meat mixture with the potato and bake in a medium oven for 30-40 minutes. If required dish can be browned under a grill. Serve with fresh vegetables. I also like thickly sliced fresh bread and butter with my Real Shepherds Pie.
[Name] Steak Au Poivre [AuthorId] 27555 [AuthorName] Terry Caldwell [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2001-12-31T10:14:00Z [Description] Make and share this Steak Au Poivre recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Southwestern U.S.", "< 60 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", NA, "1/3"] [RecipeIngredientParts] ["boneless beef sirloin", "peppercorn", "garlic oil", "cognac"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 127.5 [FatContent] 1.6 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 22.0 [CarbohydrateContent] 32.4 [FiberContent] 13.2 [SugarContent] 0.3 [ProteinContent] 5.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["The pepper corns must be crushed, preferably with a mortar.", "Allow about 1/2 TBS per steak.", "About 30 minutes before cooking, press the crushed peppercorns into both sides of the steaks, using the heal of your hand or fingers.", "In a heavy skillet, heat a very small amount of oil.", "Sear the steak on both sides very quickly over high heat.", "Reduce the heat and cook to preference.", "When the steaks are done, quickly flame with the warm cognac.", "Remove the steaks to a hot platter, rinse the pan with a touch of the same cognac and pour over the steaks." ]
[Name] Chicken and Rice Casserole [AuthorId] 87236 [AuthorName] truebrit [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2001-12-31T10:18:00Z [Description] Make and share this Chicken and Rice Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Rice", "Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "3/4", "10 -12", "1/2", "1"] [RecipeIngredientParts] ["rice", "milk", "chicken", "sour cream"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 1901.1 [FatContent] 92.6 [SaturatedFatContent] 43.6 [CholesterolContent] 152.2 [SodiumContent] 5744.6 [CarbohydrateContent] 227.1 [FiberContent] 4.0 [SugarContent] 10.3 [ProteinContent] 39.8 [RecipeServings] nan [RecipeYield] 1 nine x thirteen pan [RecipeInstructions] Warm up soups and milk slightly and pour over top of rice in a 9X13 pan. Lift up the rice slightly, don't stir. On top of the rice, lay out chicken pieces. Mix dry onion soup mix with sour cream and pour on top. Cover with foil and bake at 325 for 2 1/2 hours.
[Name] Crustless Banana-Chocolate Pie [AuthorId] 27599 [AuthorName] jessica2 [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2001-12-31T10:18:00Z [Description] Make and share this Crustless Banana-Chocolate Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Lunch/Snacks", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Broil/Grill", "< 15 Mins", "Oven", "No Cook", "Refrigerator", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "2 1/2", "2", NA] [RecipeIngredientParts] ["sugar-free instant chocolate pudding mix", "sugar-free strawberry banana flavor gelatin", "water", "bananas", "Cool Whip Free"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 55.6 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 256.9 [CarbohydrateContent] 12.1 [FiberContent] 1.3 [SugarContent] 3.7 [ProteinContent] 1.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Slice bananas into little chunks and distribute evenly onto the bottom of a pie plate. In a medium sauce pan, combine pudding and Jello mix with water; bring to a boil, stirring constantly with wire whisk until it boils pour over bananas and refrigerate at least 4 hours; then freeze for 2 hours. Serve with FREE whipped topping if desired.
[Name] Smoky Brussels Sprouts Gratin [AuthorId] 24323 [AuthorName] JoAnn [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-12-31T10:18:00Z [Description] Our family loves Brussels sprouts and are always looking for new ways to serve them. I found this on a website and made some adjustments and it has become a favorite. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "3 -4", "1", "8", "2", "2", "2", "3", "6", NA, NA, "1", "3", "1 1/2"] [RecipeIngredientParts] ["Brussels sprouts", "bacon", "butter", "shallots", "butter", "flour", "milk", "cream cheese", "smoked gouda cheese", "salt", "pepper", "nutmeg", "butter"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 506.2 [FatContent] 31.0 [SaturatedFatContent] 17.9 [CholesterolContent] 92.6 [SodiumContent] 678.8 [CarbohydrateContent] 40.9 [FiberContent] 4.2 [SugarContent] 4.8 [ProteinContent] 18.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Prepare Brussels sprouts and drain well. Cook diced bacon until well done but not too crisp. Remove bacon to a paper towel but leave the bacon fat in the pan. Add the 1 Tbsp butter to pan and heat until sizzling and add the shallots. Saute over low heat until shallots start to brown, but don't allow to brown too much. In saucepan, melt 2 Tbsp butter and add the flour. Stir for about 2 minutes to cook the flour. Slowly whisk in the milk. Cook until the mixture simmers and allow to thicken for about 3 minutes more. Stir in cream cheese and smoked Gouda until completely melted. In a large non-stick saute pan, melt 3 Tbsp butter until sizzling and add breadcrumbs. Stir well to coat and toast slightly. Mix the bacon and shallots with the cheese sauce and stir into cooked Brussels sprouts. Place into shallow casserole dish. Sprinkle toasted breadcrumbs over casserole and bake in medium oven (350°F] until casserole is bubbly and hot.
[Name] Italian Beef [AuthorId] 24323 [AuthorName] JoAnn [CookTime] PT3H [PrepTime] PT5M [TotalTime] PT3H5M [DatePublished] 2001-12-31T10:18:00Z [Description] We enjoy slicing the roast as for a traditional roast beef, but many enjoy it shredded and piled high on buns. Great flavor and your house will smell wonderful as it cooks. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/51/1/pic7uXZ2u.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "European", "Weeknight", "Roast", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1"] [RecipeIngredientParts] ["boneless beef chuck shoulder pot roast", "beef broth", "beer"] [AggregatedRating] 5.0 [ReviewCount] 27.0 [Calories] 1886.5 [FatContent] 55.9 [SaturatedFatContent] 22.5 [CholesterolContent] 898.1 [SodiumContent] 4333.3 [CarbohydrateContent] 27.1 [FiberContent] 3.7 [SugarContent] 9.4 [ProteinContent] 298.7 [RecipeServings] nan [RecipeYield] 1 Roast [RecipeInstructions] Put all ingredients in a roasting pan. Cover and bake all afternoon at 300 degrees, or until beef shreds easily. Can be shredded (using 2 forks] and left sitting in the juice for an hour to absorb the flavors. Then served on buns.
[Name] Lemony Rice Pilaf [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-12-31T10:19:00Z [Description] This takes plain ol' rice to a new level. Goes particularly well with chicken. If you don't use chicken stock, this side dish is vegetarian/vegan. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/51/2/picxHuqVP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/51/2/pic136EG7.jpg"] [RecipeCategory] White Rice [Keywords] ["Long Grain Rice", "Rice", "Fruit", "Vegetable", "Canadian", "Kid Friendly", "Kosher", "Potluck", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "3", "1", "1", "1/2", NA] [RecipeIngredientParts] ["onion", "long grain white rice", "lemon, rind of", "lemon juice", "flat-leaf Italian parsley", "fresh ground pepper"] [AggregatedRating] 5.0 [ReviewCount] 55.0 [Calories] 177.1 [FatContent] 2.0 [SaturatedFatContent] 0.5 [CholesterolContent] 2.7 [SodiumContent] 138.5 [CarbohydrateContent] 33.7 [FiberContent] 1.2 [SugarContent] 2.5 [ProteinContent] 5.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a heavy saucepan, heat oil over mediumheat and cook onion for 5 minutes, or until softened. Stir in rice, then stock, and bring to a boil. Reduce heat and cover; let simmer for 20 minutes, or until rice is tender. Stir in lemon zest, lemon juice, and parsley; taste and add pepper if you wish. Note: this reheats very well so don't fret if this makes too much for your family.
[Name] Barbecue Sauce [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT50M [PrepTime] PT2M [TotalTime] PT52M [DatePublished] 2001-12-31T10:20:00Z [Description] Make and share this Barbecue Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Grains", "Vegetable", "Southwestern U.S.", "Vegan", "Spicy", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "3/4", "1/2", "1/2", "3", "3", "1", "1/2", "1/4", "1/4", "1/8", "1/4"] [RecipeIngredientParts] ["water", "light corn syrup", "tomato paste", "vinegar", "molasses", "brown sugar", "liquid smoke", "Nu-salt", "onion powder", "pepper", "paprika", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 148.8 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 155.6 [CarbohydrateContent] 38.5 [FiberContent] 0.7 [SugarContent] 19.8 [ProteinContent] 0.8 [RecipeServings] 8.0 [RecipeYield] 12 ounces [RecipeInstructions] Combine all ingredients in a medium saucepan over high heat and whisk until smooth. Bring mixture to a boil, then reduce heat and simmer for 45 to 60 minutes or until mixture is thick. Cool, then store in a covered container in the refrigerator overnight so that flavors can develop.
[Name] Green Bean Salad [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-12-31T10:21:00Z [Description] Make and share this Green Bean Salad recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/51/4/picKFTPog.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/51/4/picWzzbZz.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "European", "Potluck", "< 30 Mins", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1/4", "1", "1/2", "1/4", "8 -9"] [RecipeIngredientParts] ["green beans", "white wine vinegar", "Nu-salt", "olive oil", "onion", "bacon"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 467.6 [FatContent] 47.5 [SaturatedFatContent] 10.5 [CholesterolContent] 30.8 [SodiumContent] 381.8 [CarbohydrateContent] 5.2 [FiberContent] 2.0 [SugarContent] 1.2 [ProteinContent] 6.3 [RecipeServings] 4.0 [RecipeYield] 16 ounces [RecipeInstructions] Cook green beans, drain and cool. Blend oil, vinegar, onion, and salt- pour over beans. Fry bacon until crisp. Break into small pieces and add to beans. Toss lightly to mix.
[Name] Fruit and Grain Cereal [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT1M [PrepTime] PT5M [TotalTime] PT6M [DatePublished] 2001-12-31T10:21:00Z [Description] I love this recipe and it is a great way to get the fiber you need into your diet. Not to mention it is a wonderful tasting hot breakfast to get you going in the morning. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Grains", "Fruit", "Vegan", "Low Cholesterol", "Healthy", "Microwave", "< 15 Mins", "For Large Groups", "No Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "3/4", "1/4", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["old fashioned oats", "barley nugget cereal", "toasted wheat germ", "raisins", "dates"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 127.6 [FatContent] 3.5 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 67.6 [CarbohydrateContent] 22.4 [FiberContent] 3.6 [SugarContent] 6.7 [ProteinContent] 4.2 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients in a large bowl until well combined. Store in an airtight container up to one month. To serve, place 1/3 cup cereal in a serving bowl. Add 1/2 cup skim milk, non-fat yogurt, or unsweetened applesauce; stir and let sit five minutes before serving. This is also great heated in the microwave for about 1 minute.
[Name] Impossible Cauliflower Quiche [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-12-31T10:22:00Z [Description] Make and share this Impossible Cauliflower Quiche recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cauliflower", "Vegetable", "Kosher", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] [NA, NA, "2", "1", "1/2", "1/2", "1", "1", "1/2", "3", "1/2", "1/8"] [RecipeIngredientParts] ["salt", "boiling water", "cauliflower florets", "frozen cauliflower", "onion", "green pepper", "colby cheese", "milk", "Bisquick", "eggs", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 156.5 [FatContent] 8.9 [SaturatedFatContent] 4.5 [CholesterolContent] 87.6 [SodiumContent] 369.6 [CarbohydrateContent] 11.2 [FiberContent] 1.8 [SugarContent] 2.9 [ProteinContent] 8.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In covered saucepan in enough boiling salted water to cover, cook cauliflorets 10 minutes. Drain. Place in greased 9\" pie plate. Sprinkle with onion, green pepper and cheese. Place remaining ingredients in blender container. Cover and whirl 15 seconds (or beat 1 minute with rotary beater]. Pour into pie plate. Bake at 375 degrees for 20 to 25 minutes or until knife inserted in center comes out clean and top is golden. Let stand 5 minutes before serving.
[Name] Island Crock Pot Chicken [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT9H [PrepTime] PT10M [TotalTime] PT9H10M [DatePublished] 2001-12-31T10:23:00Z [Description] Make and share this Island Crock Pot Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Kosher", "Potluck", "Weeknight", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "2", "1", "1/4", "2", "2", "1", "1", "3", "1/4"] [RecipeIngredientParts] ["chicken parts", "chicken broth", "vinegar", "brown sugar", "soy sauce", "garlic clove", "green pepper", "cornstarch", "water"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 795.0 [FatContent] 37.1 [SaturatedFatContent] 10.3 [CholesterolContent] 235.0 [SodiumContent] 775.4 [CarbohydrateContent] 34.4 [FiberContent] 1.4 [SugarContent] 23.1 [ProteinContent] 76.2 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Drain pineapple and reserve liquid. Put chicken parts in bottom of slow-cooker. Mix together pineapple syrup, chicken broth, vinegar, brown sugar, and soy sauce in a saucepan. Heat until brown sugar dissolves. Pour over chicken. Heat on high for one hour. Add pineapple chunks, garlic and green pepper. Cover and cook on low for 7- 9 hours. Half an hour before serving mix together cornstarch and water and add to the slow-cooker.
[Name] Creamy Crock Pot Potatoes [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT8H [PrepTime] PT5M [TotalTime] PT8H5M [DatePublished] 2001-12-31T10:24:00Z [Description] Make and share this Creamy Crock Pot Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Cheese", "Vegetable", "Kosher", "Potluck", "Weeknight", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1"] [RecipeIngredientParts] ["small red potatoes", "cream cheese"] [AggregatedRating] 4.5 [ReviewCount] 18.0 [Calories] 303.6 [FatContent] 20.2 [SaturatedFatContent] 11.3 [CholesterolContent] 64.3 [SodiumContent] 369.2 [CarbohydrateContent] 25.5 [FiberContent] 2.6 [SugarContent] 3.3 [ProteinContent] 6.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place potatoes in bottom of slow cooker. Beat cream cheese, soup and salad dressing, mix. Stir into potatoes. Cover and cook on low for 8 hours.
[Name] Cream Cheese Ice Cream [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT4H [PrepTime] PT15M [TotalTime] PT4H15M [DatePublished] 2001-12-31T10:24:00Z [Description] This thick and sinfully luscious ice cream really does taste just like a slice of creamy cheesecake. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Cheese", "Kid Friendly", "Kosher", "Weeknight", "For Large Groups", "Freezer", "Small Appliance"] [RecipeIngredientQuantities] ["5", "2 1/2", "4", "3", "1", "2", "2", NA] [RecipeIngredientParts] ["half-and-half", "sugar", "eggs", "cream cheese", "low-fat cream cheese", "lemon, rind of", "lemon juice", "vanilla", "nectarines", "dark sweet cherry"] [AggregatedRating] 3.5 [ReviewCount] 3.0 [Calories] 256.5 [FatContent] 16.3 [SaturatedFatContent] 9.3 [CholesterolContent] 80.9 [SodiumContent] 123.9 [CarbohydrateContent] 24.4 [FiberContent] 0.0 [SugarContent] 21.9 [ProteinContent] 4.2 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] ["In a large saucepan combine 3 cups of the half-and-half or light cream, the sugar, and eggs.", "Cook and stir over medium heat just till boiling.", "In a large mixing bowl beat cream cheese with an electric mixer till smooth, gradually beat in hot mixture.", "Cover and chill thoroughly.", "Stir in remaining half-and-half, lemon peel, lemon juice, and vanilla.", "Freeze in a 4- or 5-quart ice cream freezer according to the directions.", "Let freeze for 4 hours.", "Garnish each serving with choice of fresh fruit, if desired." ]
[Name] Fruit-Filled Dessert Quesadillas [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT4M [PrepTime] PT10M [TotalTime] PT14M [DatePublished] 2001-12-31T10:25:00Z [Description] Make and share this Fruit-Filled Dessert Quesadillas 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/16/52/0/16520.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "Mexican", "Kid Friendly", "Kosher", "< 15 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["10", "2", NA, "1", "1"] [RecipeIngredientParts] ["flour tortillas", "butter", "margarine", "confectioners' sugar", "low-fat cream cheese"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 450.2 [FatContent] 12.4 [SaturatedFatContent] 3.6 [CholesterolContent] 4.0 [SodiumContent] 901.2 [CarbohydrateContent] 71.9 [FiberContent] 4.3 [SugarContent] 2.7 [ProteinContent] 11.6 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Lightly brush one side of a tortilla with butter. Spread the tortilla with a thin layer of cream cheese, if desired. Spread about 1/4 cup pie filling on one-half of the tortilla, then fold the tortilla in half, pressing slightly to seal the edges. In a large skillet on medium-low heat, cook the tortilla until lightly browned (about 4 min.]; turn and brown the other side. To serve, dust with confectioners' sugar or cinnamon-sugar. Each quesadilla may be served whole or cut into 3-4 wedges before serving. Serve hot.
[Name] Pork Chops with Seasoned Tomatoes [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2001-12-31T10:27:00Z [Description] These tender pork chops are very easy to make. A big hit with our family. Make extras, they are sure to want more. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/52/1/pic7MhHEC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/52/1/picjPVH3c.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/52/1/pichE670S.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/52/1/piciRfA3Z.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1", NA, "10"] [RecipeIngredientParts] ["onion", "tomatoes seasoned with basil garlic & oregano", "fresh mushrooms"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 235.6 [FatContent] 14.2 [SaturatedFatContent] 4.9 [CholesterolContent] 75.0 [SodiumContent] 68.0 [CarbohydrateContent] 2.8 [FiberContent] 0.4 [SugarContent] 1.2 [ProteinContent] 22.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Arrange sliced onions on the bottom of a casserole dish. Lay pork chops over onions. Season with salt and pepper. If you use the mushrooms put them on top of pork chops then cover with tomatoes. Bake, covered for 1 hour. Remove cover and bake for 30 minutes longer.
[Name] Ravioli Soup [AuthorId] 27565 [AuthorName] Susan2 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-12-31T10:28:00Z [Description] Make and share this Ravioli Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1/4", "3/4", "2", "1", "1", "1", "1", "1", "1/2", "1/2", "1/4", "1/4", "1"] [RecipeIngredientParts] ["Italian sausage", "parmesan cheese", "garlic", "olive oil", "tomatoes", "tomato paste", "beef broth", "water", "sugar", "dried basil leaves", "dried thyme leaves", "dried oregano leaves"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 361.1 [FatContent] 25.2 [SaturatedFatContent] 8.3 [CholesterolContent] 47.5 [SodiumContent] 1741.4 [CarbohydrateContent] 14.8 [FiberContent] 3.0 [SugarContent] 8.0 [ProteinContent] 20.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Brown the sausage in a large pot. Combine remaining ingreadient except ravioli. Bring soup to boil, cover and simmer 40 minutes. Cook ravioli seperately, add to soup. Serve with grated paramesan cheese.
[Name] Stained Glass Cookies [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT6M [PrepTime] PT1H [TotalTime] PT1H6M [DatePublished] 2001-12-31T10:29:00Z [Description] Make and share this Stained Glass Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "Kid Friendly", "Christmas", "Weeknight", "Oven", "Refrigerator", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1", "1", "3", "1", "1/2", "1/2", "5"] [RecipeIngredientParts] ["margarine", "butter", "sugar", "honey", "egg", "vanilla extract", "all-purpose flour", "baking powder", "baking soda", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 75.4 [FatContent] 2.4 [SaturatedFatContent] 0.4 [CholesterolContent] 5.0 [SodiumContent] 78.7 [CarbohydrateContent] 12.6 [FiberContent] 0.2 [SugarContent] 5.7 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 42 cookies [RecipeInstructions] Beat margarine or butter, sugar, honey, egg and vanilla in large bowl with electric mixer until creamy. Mix in flour, baking powder, baking soda and salt. Cover; refrigerate at least 2 hours. Roll dough on lightly floured surface to 1/4-inch thickness. Cut dough into desired shapes with 2 1/2- to 3-inch floured cookie cutters. Trace smaller version of cookie shape on dough leaving 1/2- to 3/4-inch border of dough. Cut out and remove dough from center of cookies; set aside. Place cut-out shapes on baking sheets lined with foil. Repeat with reserved dough, re-rolling scraps as necessary. Crush each color of candy separately between two layers of wax paper with a mallet. Spoon crushed candy inside centers of cut-out cookie shapes (about ½ teaspoon for each cookie]. Bake at 350°F for 6 to 8 minutes or until candy is melted and cookies are lightly browned. Cool cookies completely before removing from foil.
[Name] Body Paints [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-31T10:31:00Z [Description] Kids have lots of fun painting themselves (OUTSIDE), and then it all rinses off with a run through the sprinklers. [Images] character(0) [RecipeCategory] Household Cleaner [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", NA] [RecipeIngredientParts] character(0) [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] 2 cups [RecipeInstructions] Divide the shampoo into two or more portions (depending on number of children who will be playing]. Stir in enough tempura paints to make a medium-density color. Outside: The children can smooth this onto their bodies, lathering to make shapes and designs. This comes off easily by running through the sprinklers.
[Name] Crystal Gardens [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-12-31T10:33:00Z [Description] Make and share this Crystal Gardens 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/16/52/5/WVXoedxoR7DLPE0MAHBw_crystal-garden-7782.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/52/5/nNYTnoqmS4qZCixuGQ7S_crystal-garden-7778.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/52/5/xxS34lPZQOlSSLguPLKo_crystal-garden-7775.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/52/5/DhWKNR0ATua3O01pY7ee_crystal-garden-7774.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/52/5/picsy0NaR.jpg"] [RecipeCategory] Kid Friendly [Keywords] ["Household Cleaner", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "6", "6", "1", "6"] [RecipeIngredientParts] ["salt", "water"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [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] 536870911 1/2 crystals [RecipeInstructions] Combine salt, bluing, water and ammonia. Pour over small pieces of rock or coal in a shallow GLASS or CHINA bowl. Drip food coloring on top if desire. Crystals will begin to grow soon. Add water occasionally to keep crystals growing. You'll probably want to place the dish on a tray or wooden board as crystals grow over the sides of the bowl.
[Name] Do-It-Yourself 'Slime' [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-12-31T10:34:00Z [Description] It's gooey, slippery, sticky, really slimy and kids love it! Make up a batch of SLIME and you'll be the hit of any party. From the Mad Scientist 1995 Girl Scout Day Camp. [Images] character(0) [RecipeCategory] Kid Friendly [Keywords] ["Household Cleaner", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", NA, NA] [RecipeIngredientParts] ["guar gum", "water"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 1 slime [RecipeInstructions] Making The Borax Water: Borax is a type of powder soap that is available in most grocery stores. Add 1 tablespoon Borax powder to 1 cup of water. Stir until most of the powder dissolves. Store the Borax Water in a jar or bottle, and label the container\"BORAX& WATER MIXTURE\". Remember that one cup of Borax Water will make many batches of\"SLIME\". Preparing The Guar Gum (available at health food stores]: Measure 4 cups (approximately 1 litre] of warm water into a large mixing bowl. Add 10 drops of food colouring- possibly green! SLOWLY (very slowly] stir in 2 teaspoons of guar gum. This fine powder has a tendency to clump up if it is not stirred into the water slowly. After thoroughly mixing, pour the guar gum mixture into a soda bottle and label it appropriately. Making Slime: Pour 1/2 cup of the guar gum mixture into a clean zipper-lock bag. Add 1 teaspoon of the Borax Water mixture that you made previously. Seal the bag and shake. Within seconds you'll have prepared your very own batch of SLIME! This gooey mixture will retain its slimy properties for 1-2 days before finally turning into a watery mess. When the SLIME is no longer good, seal it in the zipper-lock bag and throw it away. Do not pour it down the drain. SAFETY PRECAUTIONS WITH CHEMICALS: Although these substances are not considered hazardous, you should treat all chemicals with care and wash your hands after handling. Do not taste or eat any of the materials described in these activities. Do not pour any of these experiments down the sink. Clean up any spill immediately.
[Name] Lemon Cheese Tart - New Year's Gift To All Lemon Lovers! [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT10M [PrepTime] PT35M [TotalTime] PT45M [DatePublished] 2001-12-31T12:29:00Z [Description] This is the last recipe I'm posting for 2001. My 511th!! Wow! HAPPY NEW YEAR to everyone on 'Zaar !!! [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Asian", "Indian", "Kid Friendly", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "100", "350", "3/4", "6 -8", "2", "150"] [RecipeIngredientParts] ["butter", "panir", "milk", "walnuts", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 749.8 [FatContent] 39.1 [SaturatedFatContent] 22.6 [CholesterolContent] 111.8 [SodiumContent] 360.4 [CarbohydrateContent] 90.2 [FiberContent] 0.6 [SugarContent] 84.5 [ProteinContent] 14.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Grease a pie plate with butter. Put crushed biscuits in a bowl. Add butter. Mix both with your hands. Put mixture into pie plate. Bake for 8-10 minutes at 180 degees C. Allow to cool. Now prepare the filling. For this, put paneer in a blender. Add lemon juice, cold milk and condensed milk. Blend all well together till you get a fine paste. Put on the pie base prepared earlier. Decorate tart with walnuts. Refrigerate for half an hour and serve.
[Name] Crunchy Nut Lentil Roast [AuthorId] 21950 [AuthorName] Renee [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2001-12-31T12:29:00Z [Description] Great yummy side, snack or main dish. Someone emailed me this recipe and I tryed it and found it very good. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Lentil", "Beans", "Vegan", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1 1/2", "1 1/2", "1/2", "1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["lentils", "brown rice", "onions", "celery", "walnuts", "salt", "sage", "marjoram"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 197.6 [FatContent] 4.8 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 240.4 [CarbohydrateContent] 32.7 [FiberContent] 5.0 [SugarContent] 2.2 [ProteinContent] 7.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients in a bowl. Put in a large glass loaf pan. Bake at 350 degrees F for 30 to 40 minutes. Is good the next day. Also good w/ lettuce and ketchup. You can also add some meat (sausage] if you want a more fully meal.
[Name] Pumpkin Bread [AuthorId] 9590 [AuthorName] Elena Bedner [CookTime] PT1H5M [PrepTime] PT10M [TotalTime] PT1H15M [DatePublished] 2001-12-31T14:20:00Z [Description] A yummy & moist treat that is good any time of year. This recipe yields three loaves - one to keep and two to give to friends. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/52/9/picYpvjQr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/52/9/pic4LLUuz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/52/9/picUdCSzM.jpg"] [RecipeCategory] Breads [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3 1/2", "3", "2", "1", "1", "1", "1", "2/3", "4", "1"] [RecipeIngredientParts] ["flour", "sugar", "baking soda", "salt", "cinnamon", "pumpkin", "water", "eggs", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 22.0 [Calories] 2302.2 [FatContent] 106.2 [SaturatedFatContent] 14.1 [CholesterolContent] 282.0 [SodiumContent] 1712.5 [CarbohydrateContent] 317.7 [FiberContent] 7.0 [SugarContent] 201.8 [ProteinContent] 29.4 [RecipeServings] nan [RecipeYield] 3 loaves [RecipeInstructions] Heat oven to 350. Grease and flour 3 loaf pans. Stir together flour, sugar, baking soda, salt,& cinnamon; set aside. Stir pumpkin, oil, water, and eggs in large bowl. Gradually add dry ingredients, stirring until blended. Stir in nuts. Pour evenly into prepared pans. Bake for 55-65 minutes, or until toothpick inserted in center comes clean. Cool on wire rack for 15 minutes before removing from pans.
[Name] Oyster & Artichoke Bisque [AuthorId] 2985 [AuthorName] scott miller [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-12-31T14:20:00Z [Description] Make and share this Oyster & Artichoke Bisque recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Oysters" [RecipeIngredientQuantities] ["1/2", "1", "2", "3", "1/4", "2", "3", "1/2", "1/2", "1", "24", "2", "1/4"] [RecipeIngredientParts] ["butter", "onion", "celery ribs", "garlic", "flour", "milk", "half-and-half", "salt", "white pepper", "Tabasco sauce", "artichoke bottoms", "dry sherry"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 426.7 [FatContent] 26.4 [SaturatedFatContent] 15.7 [CholesterolContent] 115.1 [SodiumContent] 488.9 [CarbohydrateContent] 27.0 [FiberContent] 5.8 [SugarContent] 1.0 [ProteinContent] 16.8 [RecipeServings] 8.0 [RecipeYield] 9 cups [RecipeInstructions] Melt the butter in a sauce pot. Add the onion, celery, and garlic; saute for 5 minutes or until tender. Whisk in the flour and stir for 3 minutes. Add the milk and heat until thickened. Stir in the half and half and seasonings. Bring to a boil, stirring constantly. Reduce the heat, add the oysters and artichokes. Simmer for 5 minutes, then add the sherry.
[Name] Crock Pot Garlic Brown Sugar Chicken [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT8H [PrepTime] PT10M [TotalTime] PT8H10M [DatePublished] 2002-01-01T15:07:00Z [Description] Make and share this Crock Pot Garlic Brown Sugar Chicken recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/53/1/picvtN3Gu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/53/1/picXJBHo2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/53/1/Eya5mxd7SR6gbood81ih_1516178463876-2118680359.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/53/1/9TZ41GgyQoet5J1IKi52-iphoto2-f.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/53/1/27yYNPmuThWGi6b5QXnE-IMG_20131215_162907.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/53/1/picy0cKRr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/53/1/picDO8qoQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/53/1/picwOoXS3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/53/1/picYyogAN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/53/1/pictjQPxF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/53/1/16531.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Kosher", "Free Of...", "Potluck", "Weeknight", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2/3", "1/4", "2 -3", "2", "1"] [RecipeIngredientParts] ["chicken", "brown sugar", "vinegar", "garlic", "soy sauce", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 334.0 [Calories] 486.6 [FatContent] 23.1 [SaturatedFatContent] 6.6 [CholesterolContent] 115.0 [SodiumContent] 454.8 [CarbohydrateContent] 38.5 [FiberContent] 0.2 [SugarContent] 36.6 [ProteinContent] 29.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place chicken in crock pot. Mix all remaining ingredients and pour over chicken. Cook on low for 6-8 hours. Serve over rice or noodles. You can thicken the juices after cooking with a little cornstarch.
[Name] Paul Prudhomme's Sweet Hush Puppies [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT4M [PrepTime] PT3H [TotalTime] PT3H4M [DatePublished] 2002-01-01T15:07:00Z [Description] Make and share this Paul Prudhomme's Sweet Hush Puppies recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Grains", "Vegetable", "Kid Friendly", "Kosher", "Spicy", "Weeknight", "Beginner Cook", "Deep Fried", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "2", "1/4", "1/8", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["all-purpose flour", "white sugar", "cornmeal", "baking powder", "salt", "onion", "green pepper", "green onion", "egg"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 312.3 [FatContent] 2.2 [SaturatedFatContent] 0.5 [CholesterolContent] 52.9 [SodiumContent] 717.2 [CarbohydrateContent] 68.2 [FiberContent] 3.2 [SugarContent] 27.7 [ProteinContent] 6.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In large bowl, combine flour, sugar, cornmeal, baking powder, salt, pepper; mix well, breaking up any lumps. Add chopped onions, green peppers, green onion tops and egg, stirring thoroughly. Note: Mix will be very dry. Cover and refrigerate for about 2 hours, but no longer than 3 hours or batter will get too moist. Shape the dough into small balls for deep frying. In a deep skillet, wok, electric frying pan or a proper deepfryer, heat your preferred deep-frying oil to 330F, slip hush puppies into hot oil, turn heat to low and fry in small batches until dark golden brown, about 4 minutes. Drain on towels and serve hot.
[Name] Braised Red Cabbage with Red Onion and Apples [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-01-01T15:07:00Z [Description] Posted in response to a request, taken from The New Canadian Basics Cookbook. The cookbook states this is a wonderful side dish to serve with pork, poultry and sausages, and I'd have to agree. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/53/3/pic5ayoRq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/53/3/picCR5f5P.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/53/3/picvdgPB5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/53/3/pic8ztGhV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/53/3/picndDCjg.jpg" ] [RecipeCategory] Apple [Keywords] ["Fruit", "Vegetable", "Canadian", "Low Protein", "Low Cholesterol", "Kid Friendly", "Kosher", "Potluck", "Christmas", "Thanksgiving", "Weeknight", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1 1/2", "8", "2", "2", "1", "1/4", "2", "1", NA] [RecipeIngredientParts] ["red onions", "red cabbage", "garlic", "apples", "red wine vinegar", "brown sugar", "bay leaf"] [AggregatedRating] 5.0 [ReviewCount] 30.0 [Calories] 227.8 [FatContent] 8.0 [SaturatedFatContent] 1.1 [CholesterolContent] 1.8 [SodiumContent] 130.3 [CarbohydrateContent] 37.9 [FiberContent] 6.2 [SugarContent] 25.0 [ProteinContent] 4.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large heavy saucepan, over medium heat, heat the oil then add onion and cook for 5 minutes or until softened. Stir in cabbage, garlic and apples. Cook, stirring frequently, for 5 minutes or until cabbage begins to wilt. Stir in stock, vinegar, sugar and bay leaf. Reduce heat, cover, and simmer, stirring occasionally, for 45 minutes or until cabbage is soft and liquid has evaporated. Remove bay leaf and season with salt and pepper to taste.
[Name] Strawberry Champagne Sorbet [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT7M [PrepTime] PT5H [TotalTime] PT5H7M [DatePublished] 2002-01-01T15:07:00Z [Description] Make and share this Strawberry Champagne Sorbet recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Strawberry", "Berries", "Fruit", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Kosher", "Free Of...", "Weeknight", "Freezer"] [RecipeIngredientQuantities] ["1/2", "1/2", "10", "2", "1 1/2", NA] [RecipeIngredientParts] ["sugar", "water", "frozen strawberries", "lemon juice", "fresh strawberries"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 131.1 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 4.3 [CarbohydrateContent] 22.9 [FiberContent] 1.0 [SugarContent] 19.5 [ProteinContent] 0.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine sugar and water in a heavy saucepan; cook over medium heat, stirring constantly, until sugar dissolves. Remove sugar syrup from heat; cool. Place thawed strawberries in container of an electric blender or food processor; process until smooth. Pour through a wire mesh strainer into a 8-inch square pan, pressing with back of spoon against the sides of the strainer to squeeze out juice. Discard pulp and seeds. Stir lemon juice, sugar syrup, and champagne into strawberry puree. Cover and freeze at least 4 hours. Position knife blade in food processor bowl; add frozen mixture, and process until smooth. Return to pan and freeze until firm. Repeat processing procedure, and return mixture to pan; freeze until firm. Spoon into glasses, and serve with fresh strawberries.
[Name] Sausage Delight [AuthorId] 27720 [AuthorName] Cindy1 [CookTime] PT2H [PrepTime] PT45M [TotalTime] PT2H45M [DatePublished] 2002-01-01T15:07:00Z [Description] Make and share this Sausage Delight recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Pork", "Fruit", "Vegetable", "Meat", "German", "Polish", "European", "Potluck", "Winter", "Weeknight", "For Large Groups", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1 - 1 1/2", "1", "1 1/2", "2 1/2", "10", "2", "2", "5", "3", "8", "2", "2", "4", "1"] [RecipeIngredientParts] ["smoked ham", "breakfast sausage", "kielbasa", "smoked link sausage", "carrots", "potatoes", "onions", "sauerkraut", "apples", "water", "apple cider", "white wine", "bay leaves", "oleo", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 704.7 [FatContent] 43.9 [SaturatedFatContent] 14.6 [CholesterolContent] 119.2 [SodiumContent] 2415.4 [CarbohydrateContent] 46.3 [FiberContent] 8.4 [SugarContent] 8.7 [ProteinContent] 31.9 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] You will need a really large pot for this one. But it serves quite a few people (10-15+] or you can have some great leftovers for the next day. I made this for my family reunion and they, literally, licked the pot clean! Brown and cut all meats and set aside. Using half of the oleo, saute the carrots and bay leaf in you large pot (covered] for about 8 minutes. Add the onion and saute again until the onions turn clear. Add the potatoes, water, cider, wine, salt and pepper. Bring to a boil. Turn it down to a simmer. Add the rest of the ingredients (meats and oleo] and simmer for about 2 hours or until carrots and potatoes are done. Serve with hot rolls and butter, oh so good!
[Name] Oma's Gingersnaps [AuthorId] 27732 [AuthorName] Greta [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2002-01-01T15:07:00Z [Description] Make and share this Oma's Gingersnaps recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "German", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["3/4", "1", "1/4", "1", "2", "1/2", "2", "1 1/2", "1 1/2", "1"] [RecipeIngredientParts] ["shortening", "sugar", "molasses", "egg", "flour", "salt", "baking soda", "cinnamon", "cloves", "ginger"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 677.0 [FatContent] 32.4 [SaturatedFatContent] 8.1 [CholesterolContent] 42.3 [SodiumContent] 759.1 [CarbohydrateContent] 92.0 [FiberContent] 2.0 [SugarContent] 49.6 [ProteinContent] 6.5 [RecipeServings] nan [RecipeYield] 5 dozen [RecipeInstructions] Cream shortening and sugar- mix dry ingredients in a separate bowl. Add molasses and egg to creamed mixture- add dry ingredients- stir or handmix. Roll dough into small balls- roll in extra sugar. Place on cookie sheet and flatten. Bake 350 for 5-10 minutes.
[Name] Mideastern Lemon Chicken [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-01-01T15:07:00Z [Description] My upstairs neighbor makes this all the time. Once she let me have a taste and I immediately bullied the recipe off of her. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Fruit", "Meat", "Southwest Asia (middle East]", "Asian", "European", "Low Cholesterol", "Healthy", "Kosher", "Free Of...", "Potluck", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/2", "2", "2", "1/4", "2 1/2", "1/4", "7", "4", "1", "6", NA, "1", "6", "1", "1"] [RecipeIngredientParts] ["lemons", "garlic powder", "saffron", "chicken", "nutmeg", "green olives", "white wine", "onion", "brown rice", "lemon, rind of", "lemon", "margarine", "celery", "rosemary"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 1993.4 [FatContent] 75.0 [SaturatedFatContent] 14.7 [CholesterolContent] 129.4 [SodiumContent] 1014.4 [CarbohydrateContent] 235.8 [FiberContent] 16.1 [SugarContent] 6.9 [ProteinContent] 56.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Use blender to combine oil, lemon juice, garlic and saffron. Rub this mixture on chicken pieces. Place remaining ingredients in pan with chicken. Simmer covered 20-30 minutes. Serve with Lemon Rice. Lemon Rice: Combine rice with all ingredients and toss together. Serve immediately.
[Name] " Katie's Famous Shake!" [AuthorId] 23428 [AuthorName] Katie [CookTime] PT1M [PrepTime] PT5M [TotalTime] PT6M [DatePublished] 2002-01-01T15:07:00Z [Description] This is an easy and fun recipe I came up with for New Year's Eve and was a big hit with my family!!! [Images] character(0) [RecipeCategory] Shakes [Keywords] ["Beverages", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "1/3", "2", NA] [RecipeIngredientParts] ["vanilla ice cream", "milk", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 247.5 [FatContent] 10.8 [SaturatedFatContent] 6.3 [CholesterolContent] 35.8 [SodiumContent] 152.1 [CarbohydrateContent] 30.3 [FiberContent] 1.0 [SugarContent] 19.5 [ProteinContent] 5.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large blender, add vanilla ice cream. Slowly add the milk. Then add the vanilla extract. Either spoon or pour the fudge in (depends on the brand]. Sprinkle with the jimmies. On low speed, use the frappe setting to mix all the ingredients. After combined, pour into tall, chilled glasses and top with another sprinkle of jimmies. ENJOY!
[Name] Mascarpone Dessert with Raspberry Puree [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] nan [PrepTime] PT1H15M [TotalTime] PT1H15M [DatePublished] 2002-01-01T15:07:00Z [Description] Make and share this Mascarpone Dessert with Raspberry Puree recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Raspberries", "Berries", "Fruit", "Weeknight", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1/2"] [RecipeIngredientParts] ["fresh raspberry", "mascarpone cheese", "sugar", "vanilla essence"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 41.9 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.4 [CarbohydrateContent] 10.0 [FiberContent] 2.0 [SugarContent] 7.7 [ProteinContent] 0.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Puree the raspberries in blender. Press through a fine sieve to remove seeds. In a medium bowl, beat together the mascarpone, sugar, vanilla and raspberry puree with electric mixer until smooth and fluffy. Spoon into individual dessert dishes and garnish with the extra raspberries. Refrigerate at least 1 hour before serving.
[Name] Euphoric Potatoes [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 2002-01-01T15:07:00Z [Description] Make and share this Euphoric Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Cheese", "Vegetable", "Low Protein", "Kid Friendly", "Kosher", "Free Of...", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/4", "8", "8", "4"] [RecipeIngredientParts] ["garlic cloves", "salt", "fresh ground black pepper", "boiling potatoes", "cream cheese", "scallions"] [AggregatedRating] 4.0 [ReviewCount] 11.0 [Calories] 441.9 [FatContent] 20.1 [SaturatedFatContent] 12.5 [CholesterolContent] 62.4 [SodiumContent] 762.8 [CarbohydrateContent] 57.9 [FiberContent] 5.3 [SugarContent] 2.9 [ProteinContent] 9.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a small bowl combine the scallions and the garlic. In another small bowl, combine the salt and pepper. In a well-buttered 3.5-qt slow cooker, layer one fourth of the sliced potatoes. Sprinkle with about 1/4 tsp of the salt and pepper, and top with one third of the cheese cubes and then one third of the scallion mixture. Make a second layer of potatoes, sprinkle with about 1/4 tsp of the salt/pepper mix, and top with half of the remaining cheese and scallion mixtures. Repeat with a third layer of potatoes, sprinkle another 1/4 tsp of salt/pepper mix, and top with the remaining cheese and scallion mixtures. Make a final layer of potatoes and sprinkle with the remaining salt and pepper. Cover and slow cook for 2 hours on high. Stir the potatoes to distribute the melting cheese, cover and continue cooking until the potatoes are very tender, about 1 hour longer. Stir the potatoes well to mash slightly and serve immediately.
[Name] Shortcrust Pastry Dough [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT50M [PrepTime] PT1H [TotalTime] PT1H50M [DatePublished] 2002-01-01T15:07:00Z [Description] This is in response to a request for homemade pastry. I am the world's worst baker, but my pastry came out right on my first attempt! (Prep time includes refrigeration time) [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Grains", "Scottish", "European", "Christmas", "Weeknight", "Oven", "Refrigerator", "Small Appliance", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["4", "1/4", "1/2", "1", NA, NA] [RecipeIngredientParts] ["flour", "salt", "salted butter", "egg", "cold water", "shortening"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 704.2 [FatContent] 38.8 [SaturatedFatContent] 23.8 [CholesterolContent] 139.9 [SodiumContent] 393.8 [CarbohydrateContent] 76.4 [FiberContent] 2.7 [SugarContent] 0.4 [ProteinContent] 12.0 [RecipeServings] nan [RecipeYield] 5 cups (approx) [RecipeInstructions] In a large mixing bowl, sift together the flour and salt. Add the butter and cut into flour until the mixture resembles fine bread crumbs. (Using a food processor fitted with the dough blade makes the\"cutting\" process a little easier and faster]. Mix in enough cold water to hold mixture together. Form into a ball. Wrap in wax paper (preferred] or plastic wrap and place in the refrigerator for 30-45 minutes. Assembly: Preheat the oven to 350 degrees. Spray a baking sheet, muffin tray, etc. with nonstick cooking spray or grease with shortening. Remove pastry from refrigerator. Lightly sprinkle work surface with flour. Roll out pastry to about 1/8-inch thickness. Cut into circles, squares, or any shape and size that you like. Use any filling that you want. To\"join\" separate pastry pieces together, moisten the edges with beaten egg and gently crimp the edges together. If your dish is to have pastry on the top, brush the top of the pastry with beaten egg. Place on prepared baking sheet, muffin tray, etc. and bake for 50 minutes or until golden brown on top. Pastry freezes extremely well.
[Name] Gotta Have a Second Bowl Crock Pot Chili Con Carne [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT4H [PrepTime] PT15M [TotalTime] PT4H15M [DatePublished] 2002-01-01T15:07:00Z [Description] Or even a third, or fourth bowl. It's been done. This is a bean-less chili, so feel free to indulge in polite company. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/54/2/picDN1teA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/54/2/picinrb0D.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Kid Friendly", "Kosher", "Potluck", "Weeknight", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3 1/2", "14 1/2", "3", "1", "3", "8", "2", "1", "1/2", "4", "1", "1/4", "1/4", "1/4", "1/4", "1/4", "1/2"] [RecipeIngredientParts] ["beef broth", "onions", "garlic powder", "beef bouillon granules", "tomato sauce", "paprika", "cayenne pepper", "black pepper", "chili powder", "cumin", "onion powder", "salt", "sugar", "instant chicken bouillon granules", "lime juice"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 24.4 [FatContent] 0.7 [SaturatedFatContent] 0.2 [CholesterolContent] 0.1 [SodiumContent] 702.3 [CarbohydrateContent] 3.9 [FiberContent] 1.3 [SugarContent] 1.8 [ProteinContent] 1.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook beef in large skillet over medium heat, stirring to crumble until beef is browned. Drain. Place cooked beef, chopped onion, beef broth, tomato sauce, chili powder, paprika, cumin, 2 tsp beef bouillon, garlic powder, cayenne and pepper in crock pot. Cover and cook on low for 3 hours. Then, stir in remaining beef bouillon, onion powder, salt, sugar, garlic salt, chicken bouillon and lime juice. Cover and cook one hour.
[Name] Tiramisu [AuthorId] 19033 [AuthorName] Jen Hejtmanek [CookTime] nan [PrepTime] PT1H30M [TotalTime] PT1H30M [DatePublished] 2002-01-01T15:08:00Z [Description] Make and share this Tiramisu recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cheese", "European", "Weeknight", "No Cook", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["200", "5", "4", "500", "200", "4", "4", NA] [RecipeIngredientParts] ["heavy cream", "granulated sugar", "mascarpone cheese", "ladyfingers", "Amaretto", "cocoa powder"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 232.1 [FatContent] 13.5 [SaturatedFatContent] 7.3 [CholesterolContent] 219.6 [SodiumContent] 50.9 [CarbohydrateContent] 23.8 [FiberContent] 0.2 [SugarContent] 14.3 [ProteinContent] 4.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Whip the cream and 1 Tbsp sugar until stiff. Mix egg yolks with the rest of the sugar on the highest mixer speed until creamy. Add Mascarpone then stir in whipped cream on lowest mixer speed. Line flat ovenproof dish with sponge fingers. Mix espresso and Amaretto and trickle over the bisuits (don't soak them]. Spread a layer of cream over the biscuits. Add a second layer of sponger fingers sprinkled with the coffee/amaretto mixture. Cover with final layer of cream. Dust with cocoa powder. Refrigerate for at least one hour before serving.
[Name] Molasses Sugar Cookies [AuthorId] 26234 [AuthorName] nancyal [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2002-01-01T15:08:00Z [Description] Make and share this Molasses Sugar 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/16/54/4/pichOWZZJ.jpg" [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "Low Protein", "Kid Friendly", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["3/4", "1", "1/4", "1", "2", "2", "1/2", "1/2", "1", "2"] [RecipeIngredientParts] ["shortening", "sugar", "molasses", "egg", "baking soda", "flour", "ground ginger", "clove", "cinnamon", "salt"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 494.9 [FatContent] 51.4 [SaturatedFatContent] 12.8 [CholesterolContent] 3.9 [SodiumContent] 151.7 [CarbohydrateContent] 9.5 [FiberContent] 0.2 [SugarContent] 5.2 [ProteinContent] 0.7 [RecipeServings] 48.0 [RecipeYield] 4 dozen cookies [RecipeInstructions] Melt shortening in a 3 or 4 quart saucepan over low heat. Remove from heat and let cool. when cool, add sugar, molasses, and egg; beat well. sift together the flour, soda, cloves, ginger, cinnamon and salt. add to first mixture. mix well. form into 1-inch balls, roll in granulated sugar and place on greased cookie sheet 2 inches apart. bake at 375 degrees for 8 to 10 mminutes.
[Name] Crock Pot Very Best Beef BBQ [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT6H [PrepTime] PT15M [TotalTime] PT6H15M [DatePublished] 2002-01-01T15:08:00Z [Description] Make and share this Crock Pot Very Best Beef BBQ recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Kid Friendly", "Kosher", "Potluck", "Hanukkah", "Weeknight", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1", "3", "1/2", "1/2", "1/3", "2", "1"] [RecipeIngredientParts] ["beef", "onion", "chili sauce", "ketchup", "cider vinegar", "pepper", "salt", "light brown sugar", "dry mustard", "ground allspice"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 1679.8 [FatContent] 161.5 [SaturatedFatContent] 67.0 [CholesterolContent] 224.8 [SodiumContent] 1414.1 [CarbohydrateContent] 34.2 [FiberContent] 3.5 [SugarContent] 27.0 [ProteinContent] 21.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put meat, bouillon & onions in crock pot on high for 4 1/2-5 hours. Shred beef. Drain all but 2 cups liquid. Put beef mixture & remaining ingredients back into crock pot. Stir well. Cook on high for 45 minutes. Serve on bulky rolls.
[Name] Crock Pot Cowboy Beef & Baked Beans Stew [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10H [PrepTime] PT10M [TotalTime] PT10H10M [DatePublished] 2002-01-01T15:08:00Z [Description] Make and share this Crock Pot Cowboy Beef & Baked Beans Stew 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/16/54/6/pic9fCeyQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/54/6/picjsD0kE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/54/6/picp0bb2v.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/54/6/pickd5iwA.jpg"] [RecipeCategory] Stew [Keywords] ["Potato", "Beans", "Vegetable", "Meat", "Low Cholesterol", "Healthy", "Kid Friendly", "Kosher", "Potluck", "Weeknight", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/4", "4", "1/2", "1", "1/4", "1"] [RecipeIngredientParts] ["beef stew meat", "potatoes", "onion", "salt", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 32.0 [Calories] 360.2 [FatContent] 4.9 [SaturatedFatContent] 2.0 [CholesterolContent] 60.5 [SodiumContent] 926.0 [CarbohydrateContent] 54.2 [FiberContent] 8.8 [SugarContent] 12.2 [ProteinContent] 29.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix stew meat, potatoes, onions, salt and pepper in crock pot. Spread beans over meat mix. Cover and cook on low heat 8-10 hours until beef is tender.
[Name] The Boulders Resort's Goat Cheese Guacamole [AuthorId] 20371 [AuthorName] Lennie [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-01T15:08:00Z [Description] Make and share this The Boulders Resort's Goat Cheese Guacamole recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Cheese", "Vegetable", "Potluck", "Spicy", "Thanksgiving", "St. Patrick's Day", "< 15 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["avocados", "poblano chile", "cilantro leaf", "garlic", "lime"] [AggregatedRating] nan [ReviewCount] nan [Calories] 225.1 [FatContent] 19.0 [SaturatedFatContent] 5.1 [CholesterolContent] 11.2 [SodiumContent] 81.6 [CarbohydrateContent] 12.5 [FiberContent] 7.4 [SugarContent] 1.9 [ProteinContent] 5.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Puree all ingredients except salt and pepper in a food processor; taste and add salt and pepper if desired. Keep refrigerated until serving.
[Name] Pam's Mexican Cornbread [AuthorId] 27588 [AuthorName] Curt Newport [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2002-01-01T15:08:00Z [Description] Make and share this Pam's Mexican Cornbread 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/16/54/9/picresQZn.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Mexican", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "1/4", "2", "2", "1/4", "1/2"] [RecipeIngredientParts] ["yellow cornmeal", "flour", "baking powder", "salt", "egg", "milk", "onion", "green chilies", "pimientos", "butter", "cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 220.2 [FatContent] 9.5 [SaturatedFatContent] 5.5 [CholesterolContent] 47.4 [SodiumContent] 562.5 [CarbohydrateContent] 28.7 [FiberContent] 1.9 [SugarContent] 1.5 [ProteinContent] 6.3 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] Combine dry ingredients in bowl and mix well. Beat egg and milk together; add corn. Mix well. Saute onion, chiles and pimiento in butter inskillet until onion is tender. Add milk mixture, onion mixture and cheese to dry ingredients. Stir until just mixed. Pour into well buttered 8-inch square pan. Bake in hot oven at 400 degrees 35-40 minutes (adjust time and temp for altitude, if necessary], or until toothpick inserted in center comes out clean.
[Name] KARTOSHNIK - (Potato Cake) [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] PT35M [PrepTime] PT25M [TotalTime] PT1H [DatePublished] 2002-01-01T15:08:00Z [Description] The Kartoshnik looks like a cake but is eaten like a potato. Serve with your main meal. This recipe was given to me by my grandmother over 50 years ago. Since then, I have modified the recipe and it is even better than the original. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Cheese", "Vegetable", "Russian", "European", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "4", "1/4", "3/4", "3/4", "3/4", "1", "3", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["potatoes", "eggs", "salt", "swiss cheese", "sharp cheddar cheese", "onion", "baking powder", "butter", "sour cream", "yogurt", "green onion"] [AggregatedRating] 5.0 [ReviewCount] 23.0 [Calories] 345.9 [FatContent] 23.3 [SaturatedFatContent] 14.0 [CholesterolContent] 154.0 [SodiumContent] 512.1 [CarbohydrateContent] 24.6 [FiberContent] 3.0 [SugarContent] 1.8 [ProteinContent] 10.9 [RecipeServings] 9.0 [RecipeYield] 9 three inch squares [RecipeInstructions] ["In a medium size saucepan, add potatoes, cover with water and bring to boil.", "Reduce heat and cook until done about 15 minutes.", "When done, drain and discard water.", "Mash potatoes and set aside.", "Preheat oven to 450 F degrees.", "In a mixing bowl, beat eggs, add whipping cream and salt and whisk until well blended.", "Add mashed potatoes and whisk until blended.", "Add both grated cheeses and finely chopped onion and mix well.", "Add baking powder and stir to incorporate.", "Prepare a 9 inch square oven-proof casserole dish by spraying with a vegetable oil or rubbing inside with butter.", "Pour potato mixture into prepared dish and level.", "Bake in preheated 450 F oven for 35 minutes or until the top has a nice light golden color.", "Remove from oven and let cool for 5 minutes before cutting.", "In a small saucepan, melt 1/2 cup butter.", "Cut Kartoshnik into 3 inch squares.", "When serving, sprinkle with melted butter, add a dollop of sour cream or yogurt and a sprinkling of chopped green onions.", "This recipe doubles very well. However, use only 6 eggs and 4 teaspoons of baking powder. Baking time is still the same, 35 minutes at 450 F." ]
[Name] Classic Crisco Single Crust [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2002-01-01T15:08:00Z [Description] Make and share this Classic Crisco Single Crust 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/16/55/1/picWdsQxf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/55/1/piclioyNI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/55/1/picqxklVt.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Christmas", "Thanksgiving", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/3", "1/2", "1/2", "3"] [RecipeIngredientParts] ["all-purpose flour", "salt", "Crisco shortening", "water"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 1511.2 [FatContent] 104.1 [SaturatedFatContent] 25.9 [CholesterolContent] 0.0 [SodiumContent] 1166.9 [CarbohydrateContent] 126.9 [FiberContent] 4.5 [SugarContent] 0.5 [ProteinContent] 17.2 [RecipeServings] nan [RecipeYield] 1 pie crust [RecipeInstructions] Spoon flour into measuring cup and level. Combine flour and salt in medium bowl. Cut in shortening using pastry blender or 2 knives until all flour is blended to form pea-size chunks. Sprinkle with water, 1 tablespoon at a time. Toss lightly with fork until dough forms a ball. Press dough between hands to form 5- to 6-inch\"pancake\". Flour rolling surface and rolling pin lightly Roll dough into circle. Trim circle 1 inch larger than upside-down pie plate. Carefully remove trimmed dough. Set aside to reroll and use for pastry cutout garnish, if desired. Fold dough into quarters. Unfold and press into pie plate. Fold edge under. Flute. For recipes using a baked pie crust, heat oven to 425°F. Prick bottom and side thoroughly with fork (50 times] to prevent shrinkage. Bake at 425°F for 10 to 15 minutes or until lightly browned. For recipes using an unbaked pie crust, follow directions given for that recipe.
[Name] Cranberry Poppy Seed Loaf [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT1H10M [PrepTime] PT10M [TotalTime] PT1H20M [DatePublished] 2002-01-01T15:08:00Z [Description] Make and share this Cranberry Poppy Seed Loaf recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Lunch/Snacks", "Fruit", "Christmas", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/2", "3/4", "2", "1", "1", "1/3", "1/4", "1", "2", "1", "1", "5 -6"] [RecipeIngredientParts] ["all-purpose flour", "granulated sugar", "poppy seeds", "baking powder", "nonfat milk", "Fleischmann's margarine", "Egg Beaters egg substitute", "vanilla extract", "lemons, rind of", "fresh cranberries", "frozen cranberries", "powdered sugar", "water"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 202.4 [FatContent] 1.0 [SaturatedFatContent] 0.1 [CholesterolContent] 0.4 [SodiumContent] 102.6 [CarbohydrateContent] 45.0 [FiberContent] 1.2 [SugarContent] 24.0 [ProteinContent] 3.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["In large bowl, combine flour, granulated sugar, poppy seed and baking powder; set aside.", "In small bowl, combine milk margarine, Egg Beaters®, vanilla and lemon peel.", "Stir milk mixture into flour mixture just until moistened.", "Stir in cranberries.", "Spread batter into greased 8 1/2X 4 1/2X2 1/4-inch loaf pan.", "Bake at 350°F for 60 to 70 minutes or until toothpick inserted in center comes out clean.", "Cool in pan on wire rack.", "Drizzle with Powdered Sugar Glaze, if desired.", "Powdered Sugar Glaze: In small bowl, combine powdered sugar and water until smooth." ]
[Name] Siro's Restaurant's Roasted Garlic Bread Pudding [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT3H [PrepTime] PT24H [TotalTime] PT27H [DatePublished] 2002-01-01T15:08:00Z [Description] A wicked dish for garlic lovers! Prep time and cook time include the overnight refrigeration of the pudding and the time to roast the garlic heads. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Kosher", "Potluck", "Thanksgiving", "Weeknight", "Roast", "Oven", "Refrigerator", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/2", "1/2", "1/2", "1", "1", "8", "3", "1", "2", "3"] [RecipeIngredientParts] ["olive oil", "onion", "celery", "carrot", "red bell pepper", "scallion", "garlic", "fresh rosemary", "eggs", "eggs", "heavy cream", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1644.6 [FatContent] 111.3 [SaturatedFatContent] 61.0 [CholesterolContent] 837.6 [SodiumContent] 1183.4 [CarbohydrateContent] 120.4 [FiberContent] 6.3 [SugarContent] 8.4 [ProteinContent] 45.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Set a skillet over medium heat and add the 2 tbsp of oil; when hot, add the onion, celery, carrot, bell pepper, scallion, and minced garlic; cook until the vegetables begin to soften.", "Mince the rosemary and briefly rub in your hand before adding to the vegetables (this releases the oil and adds to the flavour of the dish].", "Cook for 2 more minutes, season with salt and pepper and let cool.", "In a large bowl, combine the whole eggs with the egg yolks and beat well.", "Stir in the heavy cream and the roasted garlic puree until well blended.", "Combine the cream mixture with the vegetables and the dried bread cubes and mix well.", "Allow the mixture to stand overnight, covered in the refrigerator.", "Beat the reserved egg whites until stiff and fold into the bread pudding one-third at a time and mound in a greased large muffin tin (you should get 4 to 6].", "Bake in a preheated 350F oven 45 to 60 minutes until golden brown.", "To make the Roasted Garlic: cut the tops off of 2 heads of garlic and simmer in 1 cup milk for 10 minutes; drain, season with salt and freshly ground black pepper, and combine garlic with 3/4 cup olive oil; place in a pan and tightly cover it, and roast for 2 hours in a 275F oven; uncover and let cool; strain the oil to remove unwanted garlic skin; squeeze the garlic from the heads and place in a small blender and puree, adding the strained oil in a slow, steady stream to emulsify the oil into the puree." ]
[Name] Tried and True Chili [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-01-01T15:08:00Z [Description] Easy to make and never fails!! A staple in my family for years. Don't leave out the pepper, it adds a lot of flavor. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Meat", "Southwestern U.S.", "Low Cholesterol", "Healthy", "Winter", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "1", "1", "2", "3", "1/8", "1"] [RecipeIngredientParts] ["onion", "green pepper", "ground beef", "tomatoes", "tomato juice", "chili beans", "chili powder", "salt", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 635.8 [FatContent] 19.7 [SaturatedFatContent] 7.2 [CholesterolContent] 77.1 [SodiumContent] 1084.5 [CarbohydrateContent] 74.6 [FiberContent] 14.3 [SugarContent] 10.4 [ProteinContent] 43.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In large stock pot saute onion until soft. Add ground beef and cook and stir until no longer pink. Add all remaining and bring to a boil. Reduce heat to simmer and cook for 1 hour stirring occasionally.
[Name] Liverwurst Pate [AuthorId] 15511 [AuthorName] Bob Crouch [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-01-01T15:08:00Z [Description] This hors d'oeuvre is embarrassingly simple to make and I am always asked to bring it to gatherings. It makes people think I am a great cook! Easy and good! [Images] character(0) [RecipeCategory] Spreads [Keywords] ["< 30 Mins", "No Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "4", "3", "8", "1/2", "1", "1", NA] [RecipeIngredientParts] ["garlic powder", "dried basil", "green onions", "cream cheese", "garlic powder", "mayonnaise"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 2300.4 [FatContent] 207.8 [SaturatedFatContent] 92.2 [CholesterolContent] 968.5 [SodiumContent] 4654.3 [CarbohydrateContent] 28.0 [FiberContent] 4.0 [SugarContent] 8.0 [ProteinContent] 80.6 [RecipeServings] nan [RecipeYield] 1 Appetizer Sized Serving [RecipeInstructions] In a medium bowl, knead together liverwurst, garlic powder, basil and green onion. Place on serving tray and form into mound or square. Mix softened cream cheese, garlic powder, hot sauce and mayonnaise and frost the liverwurst stuff. Garnish with something appropriate to the occasion and serve with pumpernickel bread.
[Name] Crock Pot Creamy Orange Cheesecake [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2002-01-01T15:08:00Z [Description] Make and share this Crock Pot Creamy Orange Cheesecake 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/16/55/6/picSSMW7t.jpg" [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Cheese", "Fruit", "Kid Friendly", "Kosher", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "2", "3", "16", "2/3", "2", "1", "1/4", "1", "1", "1/2"] [RecipeIngredientParts] ["graham cracker crumbs", "sugar", "butter", "light cream cheese", "cream cheese", "sugar", "eggs", "orange zest", "lemon zest", "flour", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 301.3 [FatContent] 19.0 [SaturatedFatContent] 10.6 [CholesterolContent] 120.7 [SodiumContent] 246.9 [CarbohydrateContent] 26.2 [FiberContent] 0.1 [SugarContent] 25.0 [ProteinContent] 7.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine crumbs with sugar; mix in melted butter until well moistened. Pat into a 7-inch spring form pan. In a medium bowl, cream together the cream cheese and sugar. Add eggs and yolk and beat for about 3 minutes on medium with a hand-held electric mixer. Beat in orange juice, zest, flour, and vanilla. Beat for another 2 minutes. Pour batter into prepared crust; place on a rack or aluminum foil ring in the crock pot (so it doesn't rest on the bottom of the pot]. Cover and cook on high for 2 1/2 to 3 hours. Turn off and leave for 1 to 2 hours, until cool enough to remove. Cool completely and remove the sides of the pan. Chill before serving, and store leftovers in the refrigerator.
[Name] Italian Crock Pot Roast [AuthorId] 27711 [AuthorName] chef blade [CookTime] PT8H [PrepTime] PT20M [TotalTime] PT8H20M [DatePublished] 2002-01-01T15:08:00Z [Description] The garlic in this dish actually sweetens with the long cooking time. Thinly slice the roast, layer over wide egg noodles. Ladle with the sauce and top with Parmesan! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/55/7/picBBpcJl.jpg" [RecipeCategory] Roast Beef [Keywords] ["Onions", "Vegetable", "Meat", "European", "Potluck", "Weeknight"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "8", "1/2", "2", "1", "1", "3", "3", "1"] [RecipeIngredientParts] ["celery", "onion", "carrot", "garlic cloves", "parsley", "bay leaves", "tomato paste", "red wine vinegar", "Worcestershire sauce", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 109.3 [FatContent] 0.6 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 777.2 [CarbohydrateContent] 23.8 [FiberContent] 4.1 [SugarContent] 13.4 [ProteinContent] 4.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place veggies in crock pot. Pierce beef, from top, 2\" deep, eight times. Shove a garlic clove half and parsley into each slit. Add beef to pot. Mix remaining ingredients and pour over top. Cook on low heat for 8 hours.
[Name] Seafood Enchiladas [AuthorId] 15718 [AuthorName] Steve P. [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2002-01-01T15:08:00Z [Description] Make and share this Seafood Enchiladas 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/16/55/8/picnFqgib.jpg" [RecipeCategory] Mexican [Keywords] ["Free Of...", "Potluck", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1 1/2", "1", "1", "1", "1", "1", "1", NA, "12", "2", "1", "1/2", "1 1/2", "1", "1/2"] [RecipeIngredientParts] ["diced green chilies", "butter", "baby shrimp", "walnut halves", "monterey jack cheese", "cheddar cheese", "corn tortillas", "half-and-half", "sour cream", "butter", "dried oregano", "salt", "garlic powder"] [AggregatedRating] 4.5 [ReviewCount] 15.0 [Calories] 699.5 [FatContent] 52.7 [SaturatedFatContent] 27.6 [CholesterolContent] 210.5 [SodiumContent] 1592.5 [CarbohydrateContent] 20.1 [FiberContent] 3.7 [SugarContent] 2.3 [ProteinContent] 38.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["To toast walnuts, place in a shallow baking pan.", "Bake at 350F (175C] for 15 to 20 minutes or until walnuts are lightly browned, stirring occasionally.", "Cool.", "In large skillet, saute onions in butter until they become transparent.", "Remove from heat and add chilies, crab, shrimp, walnuts, and olives.", "Combine cheeses, reserving 1 1/2 cups of the cheese mixture for top of casserole.", "Stir remaining cheese into seafood mixture.", "In medium skillet, heat 1/4 inch oil.", "Fry tortillas, one a time, just long enough to soften, about 30 seconds.", "Drain on paper towels.", "Fill each tortilla with seafood filling, roll up and place seam side down in a lightly greased 13 x 9 x 2-inch baking dish.", "In medium saucepan, combine the half and half, sour cream, butter, oregano, salt and garlic powder, stirring constantly over medium heat until lukewarm and well blended.", "Remove from heat and pour sauce over enchiladas.", "Sprinkle enchiladas with reserved cheese.", "Bake at 350F (175C] for 30 minutes or until bubbly.", "Allow to set 5 minutes before serving." ]

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