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[Name] Granny's Tater Soup [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT5H [PrepTime] PT10M [TotalTime] PT5H10M [DatePublished] 2002-01-01T15:08:00Z [Description] Not my Granny, she was too busy shopping at Bloomingdale's! If we ever do find the Granny that invented this soup we want to adopt her, this is super comfort food, very popular during the winter in our house. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Kid Friendly", "Kosher", "Winter", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["6", "2", "2", "1", "4", "1", "5", "1", "1/3", NA, "1"] [RecipeIngredientParts] ["potatoes", "leeks", "carrots", "celery", "vegetable bouillon cubes", "parsley flakes", "water", "salt", "butter", "chives", "evaporated milk"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 215.2 [FatContent] 8.9 [SaturatedFatContent] 5.5 [CholesterolContent] 26.1 [SodiumContent] 814.8 [CarbohydrateContent] 29.6 [FiberContent] 3.6 [SugarContent] 2.4 [ProteinContent] 5.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients, except chives and milk, in a 4 quart slow cooker. Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours. Stir in milk and chives during last hour of cooking.
[Name] Spaghetti With Lime & Arugula (Rocket) [AuthorId] 27678 [AuthorName] Sackville [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2002-01-01T15:08:00Z [Description] I love the zesty taste of this recipe, and the fact that it's so different. I never would have thought that lettuce could be good with pasta but it's lovely. [Images] character(0) [RecipeCategory] Spaghetti [Keywords] ["European", "< 60 Mins"] [RecipeIngredientQuantities] ["400", "2", "2", NA, NA, "1", "2", "8", "150", "2", "150"] [RecipeIngredientParts] ["spaghetti", "limes", "garlic cloves", "salt", "fresh ground black pepper", "red chile", "capers packed in salt", "prosciutto", "arugula", "olive oil", "feta cheese"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 607.8 [FatContent] 16.8 [SaturatedFatContent] 6.9 [CholesterolContent] 33.4 [SodiumContent] 436.4 [CarbohydrateContent] 93.0 [FiberContent] 5.4 [SugarContent] 5.5 [ProteinContent] 21.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook spaghetti in a large saucepan of rapidly boiling water until it is al dente. Drain. While that's cooking, remove the zest from the limes and finely shred to make one tablespoonful. Heat the oil in a large saucepan over a medium heat. If using bacon, add it to the hot oil first and cook until it starts to crisp before adding the lime rind, garlic, chilli and capers. Cook for a minute or until fragrant. If using prosciutto, stir it in at this point and cook for two minutes or until crisp. Add the spaghetti to the pan and toss to coat and heat through. To serve, toss the rocket and a bit of lime juice through the pasta and pile into serving bowls. Top with the marinated feta, a little of its oil, and a generous grinding of black pepper. Serve with a lime wedge on each plate, so people can add more if they like.
[Name] Crock Pot Hot Dog Chili [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT4H [PrepTime] PT15M [TotalTime] PT4H15M [DatePublished] 2002-01-01T15:08:00Z [Description] This is a great supper to serve at a child's birthday party. Not too shabby a meal for the family as well. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Beans", "Meat", "Kid Friendly", "Kosher", "Potluck", "Weeknight", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/4", "1", "1/2", "1/2", "8 -10", "8 -10"] [RecipeIngredientParts] ["tomato paste", "green pepper", "onion", "prepared mustard", "salt", "chili powder"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 994.6 [FatContent] 39.7 [SaturatedFatContent] 14.4 [CholesterolContent] 63.1 [SodiumContent] 3168.1 [CarbohydrateContent] 122.9 [FiberContent] 11.3 [SugarContent] 19.8 [ProteinContent] 37.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In the crock pot, combine chili with beans, tomato paste, green pepper, onion, mustard, salt, and chili powder. Cover and cook on low for 3 to 4 hours. In large saucepan, drop frankfurters into boiling water; simmer several minutes. Toast buns. Serve frankfurter on each bun. Spoon chili mixture onto frankfurters.
[Name] Low Fat Papaya Chicken breasts [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-01-02T14:30:00Z [Description] A tropical treat! When you choose your Papaya pick one that is mottled green and orange. They have more flavor than the straight yellow. Lovely flavored dish [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Papaya", "Poultry", "Tropical Fruits", "Fruit", "Meat", "Canadian", "< 60 Mins", "Oven", "Small Appliance"] [RecipeIngredientQuantities] ["3", "1", "3", "1", "1/4", "3/4", "2", "1/2", "1/4", "1", NA] [RecipeIngredientParts] ["chicken breasts", "papaya", "garlic", "shallot", "vegetable broth", "fresh lemon juice", "dried thyme", "mustard powder", "reduced sodium soy sauce", "pepper"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 192.2 [FatContent] 7.1 [SaturatedFatContent] 2.0 [CholesterolContent] 46.4 [SodiumContent] 86.4 [CarbohydrateContent] 16.7 [FiberContent] 2.3 [SugarContent] 11.2 [ProteinContent] 16.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Using a food processor, metal blade, pulse the garlic and shallot until chopped Add papaya and pulse until chopped. Add remaining ingredients, except chicken, puree until smoothe. Put chicken large zip lock bag and pour the marinade over it. Refrigerate, turn chicken frequently to coat it evenly. Marinate for at least 4 hours or up to a day. Take chicken out of the marinade. Place breasts into a Dutch oven or heavy casserole, without lid. Return the marinade onto the chicken, coating evenly with approximately a 1/4 inch on each breast. Place in 350F oven and bake until done approximately 30 minutes.
[Name] Beet Koshumbir - Beet Salad with yogurt [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-01-02T14:30:00Z [Description] This dish is from Maharastra, India and it is usually served with rice and lentils. It is very creamy and you may want to cut the yogurt back to 8 oz, depending on personal taste. Believe it or not it is low cal and high potassium [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/56/4/picK7qda7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/56/4/pichzfYt4.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Asian", "Indian", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "16", NA] [RecipeIngredientParts] ["beets", "plain low-fat yogurt", "fresh dill"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 62.1 [FatContent] 1.2 [SaturatedFatContent] 0.8 [CholesterolContent] 4.5 [SodiumContent] 78.4 [CarbohydrateContent] 8.6 [FiberContent] 0.7 [SugarContent] 8.0 [ProteinContent] 4.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Fold the beets gently into the yogurt. Place in a serving bowl and garnish with chopped dill.
[Name] Fabulous Hot Salad [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2002-01-02T14:30:00Z [Description] Low calorie, compatible for diebetics (one serving equals 1 1/2 veggie and 1 fat) great flavor and a bit different [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Vegetable", "Canadian", "Low Protein", "Vegan", "Low Cholesterol", "Free Of...", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "3", "1", "1/4", "1/2", "1/2", NA] [RecipeIngredientParts] ["eggplant", "zucchini", "green pepper", "tomatoes", "onion", "garlic", "mushroom", "lite olive oil", "salt", "tomato juice", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 77.8 [FatContent] 5.7 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 38.4 [CarbohydrateContent] 6.0 [FiberContent] 1.7 [SugarContent] 3.4 [ProteinContent] 2.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Combine all the ingredients in a large baking dish & mix well. Bake in a 350f oven for 40 minutes. Stir once or twice, gently.
[Name] Ground Beef And Potato Meal [AuthorId] 8342 [AuthorName] Kathy-Lynn [CookTime] PT8H [PrepTime] PT25M [TotalTime] PT8H25M [DatePublished] 2002-01-02T14:30:00Z [Description] Make and share this Ground Beef And Potato Meal recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Potato", "Vegetable", "Meat", "Low Cholesterol", "Weeknight", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/4", "1/2", "6", "2", "1", "1/2"] [RecipeIngredientParts] ["ground beef", "garlic", "pepper", "thyme", "potatoes", "onions", "water"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 708.0 [FatContent] 30.4 [SaturatedFatContent] 11.2 [CholesterolContent] 115.7 [SodiumContent] 670.3 [CarbohydrateContent] 68.3 [FiberContent] 8.4 [SugarContent] 6.8 [ProteinContent] 40.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook ground beef and garlic in pan until lightly browned. Stir in pepper and thyme. Peel and slice the potatoes and onions. Put 1/2 potatoes and onions into a buttered crock pot. Add browned beef and top with remaining potatoes and onions. Mix soup with water and spread over top of contents. Cover. Cook on low for 8 to 10 hours or on high for 3 to 4 hours.
[Name] Middle Eastern Lemonade [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-02T14:31:00Z [Description] Make and share this Middle Eastern Lemonade 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/16/56/7/picRqGUzY.jpg" [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Fruit", "Southwest Asia (middle East]", "Asian", "European", "Kid Friendly", "Kosher", "Free Of...", "Spring", "Summer", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["8", "3/4", "1", "1/4", NA, NA] [RecipeIngredientParts] ["lemons", "sugar", "mint", "water", "seltzer water"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 120.8 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.9 [CarbohydrateContent] 32.5 [FiberContent] 2.4 [SugarContent] 26.9 [ProteinContent] 1.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Squeeze the juice from the lemons and sweeten to taste with the sugar. Add the orange blossom water and the mint, and stir or shake well together. Pour a little into a tall glass and fill with water or soda and ice.
[Name] Bulgur, Red Pepper, Cucumber and Cheese Salad [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT40M [TotalTime] PT40M [DatePublished] 2002-01-02T14:31:00Z [Description] A delightful salad from North Africa. Oil-cured black olives can also be added to this salad just before serving, if you like. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "Southwest Asia (middle East]", "Moroccan", "African", "Asian", "European", "Kosher", "Potluck", "< 60 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["225", "300", "4", "3", "2", "3", NA, NA, "1", "1", "2", "1/2", "115", NA] [RecipeIngredientParts] ["bulgur wheat", "boiling water", "olive oil", "lemon juice", "of fresh mint", "fresh coriander", "salt", "pepper", "spring onion", "garlic cloves", "cucumber", "feta cheese", "lime wedge"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 175.3 [FatContent] 13.3 [SaturatedFatContent] 4.2 [CholesterolContent] 17.1 [SodiumContent] 219.8 [CarbohydrateContent] 10.9 [FiberContent] 2.4 [SugarContent] 2.3 [ProteinContent] 4.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place the bulgur wheat in a large bowl, add the boiling water and leave to soak for 30 minutes, stirring occasionally with a fork, until the water has been absorbed. In a mixing bowl, whisk together the oil, lemon juice and seasoning. Pour oil mixture over the bulgur wheat, add the herbs and mix well. Then mix in the remaining ingredients. Cover and chill until required. Serve garnished with lime wedges.
[Name] Smothered Chicken [AuthorId] 24323 [AuthorName] JoAnn [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-01-02T14:31:00Z [Description] A tasty, simple and quick way to prepare chicken. Especially good on buttered noodles. (Recipe from Cooking Live) [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "1/8", "1/2", NA, "1/4", "1", "2", "1", "1/2", "1/4"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "all-purpose flour", "cayenne pepper", "paprika", "onion", "garlic", "sour cream", "chicken broth", "green onion"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 439.9 [FatContent] 28.4 [SaturatedFatContent] 9.1 [CholesterolContent] 105.4 [SodiumContent] 278.7 [CarbohydrateContent] 16.5 [FiberContent] 1.0 [SugarContent] 3.1 [ProteinContent] 28.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Clean chicken breasts and dry well. In a shallow dish combine flour, cayenne pepper, paprika, salt and pepper. Dredge chicken breasts in flour mixture to coat and shake off excess. In large skillet heat 1/4 cup oil over medium heat. Add chicken and brown well on both sides. Remove chicken from pan and set aside. Pour excess oil from pan, leaving a thin layer. Add onions and garlic, saute, stirring occasionally until translucent, about 3-5 minutes. In a bowl combine sour cream and chicken broth and green onions and mix well. Transfer chicken back to skillet, and pour sour cream mixture over it. Bring to a simmer and cook, covered, until done, about 10 minutes. Serve on buttered noodles with chopped parsley.
[Name] Chicken Lo Mein [AuthorId] 27395 [AuthorName] Manda [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2002-01-02T14:31:00Z [Description] This recipe looks like a lot of work, but its really not, and believe me, it is WELL worth it! I made this recipe early in the afternoon one day to plan on having for dinner, and my mother and I ended up eating ALL OF IT for lunch! You can add any other veggies that you like. I have added broccoli, mushrooms, and bamboo shoots...yum! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/57/0/picH0gIZW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/57/0/picKBmgqn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/57/0/picIeMwEB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/57/0/piclDS9AO.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "Chinese", "Asian", "Low Cholesterol", "Healthy", "< 60 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["2", "2", "8", "1/4", "1/4", "4", "2", "3 -4", "1/2", "4", "4", "2", "1", "1", "1", "8"] [RecipeIngredientParts] ["instant chicken bouillon granules", "boiling water", "boneless skinless chicken breasts", "dry white wine", "soy sauce", "cornstarch", "garlic cloves", "ground ginger", "green onions", "water chestnuts", "cabbage", "celery", "frozen green pea", "carrot"] [AggregatedRating] 4.5 [ReviewCount] 96.0 [Calories] 443.1 [FatContent] 5.6 [SaturatedFatContent] 0.9 [CholesterolContent] 36.6 [SodiumContent] 1772.5 [CarbohydrateContent] 65.0 [FiberContent] 6.2 [SugarContent] 7.8 [ProteinContent] 30.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Dissolve broth granules in boiling water in small saucepan. Pour 1/2 cup broth mixture into large skillet. Let remaining liquid in saucepan cool. Bring mixture in skillet to boiling. Add chicken and simmer 5 minutes, until no longer pink in center. Remove chicken with slotted spoon to platter. Pour off liquid from skillet. Stir wine, soy, and cornstarch in small bowl until smooth. Stir into remaining cooled broth in saucepan. Heat oil in same skillet over medium-high heat. Add garlic and ginger; cook 30 seconds, stirring. Add all veggies; cook, stirring 2-3 minutes until veggies are crisp-tender. Add chicken and pasta; toss 2 minutes until heated through. Stir cornstarch mixture in saucepan; add to skillet. Cook 2-3 minutes, stirring, until slightly thickened. Top with additional sliced green onion if desired.
[Name] Feta Cheese Dip [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-02T14:31:00Z [Description] This is based on one of my favorite Claudia Rodan recipes. You need good feta cheese for this. Serve with pita bread to dip in. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Southwest Asia (middle East]", "Asian", "European", "Kosher", "High In...", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "2", "1"] [RecipeIngredientParts] ["feta cheese", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 162.0 [FatContent] 14.8 [SaturatedFatContent] 6.6 [CholesterolContent] 33.8 [SodiumContent] 423.3 [CarbohydrateContent] 2.2 [FiberContent] 0.0 [SugarContent] 1.7 [ProteinContent] 5.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] "With a fork, crush the feta cheese and mash with the lemon juice and the vegetable and olive oils until smooth."
[Name] Highland Beef Balls [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT7M [PrepTime] PT15M [TotalTime] PT22M [DatePublished] 2002-01-02T14:31:00Z [Description] Make and share this Highland Beef Balls recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Grains", "Meat", "Scottish", "European", "Very Low Carbs", "High Protein", "Kid Friendly", "High In...", "Potluck", "Spicy", "< 30 Mins", "Beginner Cook", "Deep Fried", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "2", NA, NA, "1/4", "1/2", "1/2", "1/2", "1/2", "1", NA] [RecipeIngredientParts] ["ground beef", "suet", "salt", "black pepper", "ground cloves", "ground ginger", "ground mace", "ground coriander", "dark brown sugar", "egg", "oatmeal"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 263.7 [FatContent] 21.7 [SaturatedFatContent] 9.9 [CholesterolContent] 93.5 [SodiumContent] 62.9 [CarbohydrateContent] 0.8 [FiberContent] 0.1 [SugarContent] 0.4 [ProteinContent] 15.3 [RecipeServings] nan [RecipeYield] 6 beef balls [RecipeInstructions] Mix all the ingredients together thoroughly and shape into 6 balls. Roll in oatmeal and fry in deep fat for about 5-7 minutes, depending on size, until they are a deep brown colour and cooked through.
[Name] Broiled Chicken with Oil, Lemon, and Garlic Sauce [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT20M [PrepTime] PT1H [TotalTime] PT1H20M [DatePublished] 2002-01-02T14:31:00Z [Description] Make and share this Broiled Chicken with Oil, Lemon, and Garlic Sauce recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/57/3/piccvwBVB.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Southwest Asia (middle East]", "Asian", "Very Low Carbs", "High Protein", "Kosher", "Free Of...", "High In...", "Weeknight", "Broil/Grill", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", NA, NA, "4", "1/4", "3", "1"] [RecipeIngredientParts] ["chicken", "salt", "black pepper", "garlic", "lemon juice", "olive oil", "parsley"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 1065.5 [FatContent] 76.1 [SaturatedFatContent] 20.8 [CholesterolContent] 345.0 [SodiumContent] 323.8 [CarbohydrateContent] 4.7 [FiberContent] 0.3 [SugarContent] 0.8 [ProteinContent] 86.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Season the chicken with salt and pepper. In a shallow dish filled with a mixture of garlic, lemon juice, oil, and parsley, roll the chicken quarters to coat them. Allow to marinate at least 1 hour. Preheat the broiler. Drain the chicken, reserving the marinade. Set the broiling rack about 7 inches from the heat. Place the quarters, skin side down on the broiling rack, and broil 10 minutes, basting often with the cooking juices and a little of the marinade. Turn the quarters over and broil the chicken 10 minutes longer. Turn and brush twice more with remaining oil mixture until both sides are golden brown and crusty. Serve at once.
[Name] Blueberry Tea [AuthorId] 7119 [AuthorName] Kathleen Nelson [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2002-01-02T14:31:00Z [Description] Make and share this Blueberry Tea 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/16/57/4/pictO1li2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/57/4/picAuo2VS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/57/4/picy5aimn.jpg"] [RecipeCategory] Beverages [Keywords] ["Berries", "Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2 - 3/4", "1/2", "1", NA] [RecipeIngredientParts] ["Amaretto", "Grand Marnier", "tea", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 0.3 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.9 [CarbohydrateContent] 0.1 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] boil water to make tea. put amaretto and grand marnier in sugar rimmed glass. add tea. enjoy.
[Name] Just the Best Barbecue Sauce Ever! [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-02T14:31:00Z [Description] Sweet and tangy. Goes great on ribs, chicken, makes a wonderful beef barbecue sandwich. Very versatile! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/57/5/nBaa86dCSO2Whhf1wXWU_Just%20the%20Best%20Bbq%20Sauce%20Ever!%20on%20Chicken.jpg" [RecipeCategory] Sauces [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "3/4", "1/2", "1/2", "1/3", "1 1/2", "1", "3/4", "1/2", "1/4"] [RecipeIngredientParts] ["ketchup", "brown sugar", "white vinegar", "honey", "soy sauce", "ground ginger", "salt", "ground mustard", "garlic powder", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 45.0 [Calories] 133.1 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 979.5 [CarbohydrateContent] 33.5 [FiberContent] 0.2 [SugarContent] 32.0 [ProteinContent] 1.5 [RecipeServings] 12.0 [RecipeYield] 2 1/2 cups [RecipeInstructions] Mix all ingredients in medium bowl. Stir well.
[Name] Baked Mustard Chicken [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2002-01-02T14:31:00Z [Description] Make and share this Baked Mustard 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/16/57/6/picwOlxwt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/57/6/picktrclx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/57/6/picCL6uB5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/57/6/piczxX3fe.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Kosher", "Potluck", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1/4", "1/2", "1/4", "2", "2", NA] [RecipeIngredientParts] ["chicken breast halves", "brown mustard", "margarine", "lemon juice", "white wine", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 48.0 [Calories] 196.7 [FatContent] 12.6 [SaturatedFatContent] 3.2 [CholesterolContent] 46.4 [SodiumContent] 175.2 [CarbohydrateContent] 3.2 [FiberContent] 0.2 [SugarContent] 0.5 [ProteinContent] 15.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brush chicken with mustard and dredge in bread crumbs. Place in a 13- x 9- x 2-inch baking dish. Combine margarine, lemon juice, and wine (or water]; drizzle 1 tablespoon over each piece of chicken and pour remainder in dish. Cover and bake at 350 degrees for 45 minutes. Remove cover, sprinkle with paprika, and bake an additional 15 minutes.
[Name] Glazed rack of lamb [AuthorId] 27745 [AuthorName] Matthew Dufresne [CookTime] PT30M [PrepTime] PT5H [TotalTime] PT5H30M [DatePublished] 2002-01-02T14:31:00Z [Description] Make and share this Glazed rack of lamb recipe from Food.com. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Canadian", "Weeknight", "Roast", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "4", "4", NA, "1", "3/4", "1", "1", "1", "1", "1", "1/8"] [RecipeIngredientParts] ["racks of lamb", "rosemary", "garlic", "fresh ground pepper", "olive oil", "onion", "Worcestershire sauce", "honey", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 560.5 [FatContent] 37.7 [SaturatedFatContent] 5.2 [CholesterolContent] 0.0 [SodiumContent] 39.3 [CarbohydrateContent] 55.4 [FiberContent] 0.8 [SugarContent] 52.2 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine marinade ingredients and marinade rack of lamb for a minimum of 4-6 hours prior to preparation. Refrigerate, and turn ocasionally. Combine honey and Southern Comfort in a preheated saucepan. Bring the mixture to a boil then reduce heat while stirring constantly for about 10 minutes. Add crushed pecans and reduce mixture to a thick syrup. Preheat oven to 425 degrees. In an ovenproof skillet, heat a tbsp of olive oil on medium and place the marinated rack of lamb, fat side down in the skillet and allow to cook for about 2 minutes (should be golden brown]. Pour the glaze liberally over the top of the rack of lamb, and allow to cook an additional minute, being careful not to burn. Place the ovenproof skillet with the rack of lamb in the preheated oven, and cook until rare (about 18-25 minutes or 145-150 degrees F at the centre]. Remove from oven, and allow to stand for 5 minutes before serving.
[Name] Easy Cheesy Foldover [AuthorId] 27395 [AuthorName] Manda [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-01-02T14:31:00Z [Description] This is a really easy recipe from my mom's collection. I don't eat it because I don't eat red meat, but I have made this recipe a million times for others and EVERYONE loves it!! Guys especially seem to rave about it, and kids really like it too. Great family-pleaser! [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Meat", "High Protein", "Kid Friendly", "High In...", "< 60 Mins", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/4", "3/4", "1", "5 -7", NA] [RecipeIngredientParts] ["hamburger", "onion", "barbecue sauce", "American cheese", "sesame seeds"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 517.9 [FatContent] 23.9 [SaturatedFatContent] 10.0 [CholesterolContent] 121.5 [SodiumContent] 1023.4 [CarbohydrateContent] 38.7 [FiberContent] 2.8 [SugarContent] 4.7 [ProteinContent] 35.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown hamburger in skillet with chopped onion. Mix in sauce. Flatten out crescent roll in baking pan (1 large or 2 small], sealing perforations. Top with hamburger mixture down center. Top with American cheese slices. Fold over sides and ends to look something like a stromboli. Sprinkle with sesame seed and bake in 350 degree oven for 30-35 minutes.
[Name] Creme Caramel [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2002-01-02T14:31:00Z [Description] Make and share this Creme Caramel recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Kosher", "Free Of...", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2 1/2", "2 1/2", "1", "6", "6"] [RecipeIngredientParts] ["sugar", "heavy cream", "milk", "vanilla bean", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 591.0 [FatContent] 37.1 [SaturatedFatContent] 21.1 [CholesterolContent] 412.8 [SodiumContent] 123.6 [CarbohydrateContent] 56.3 [FiberContent] 0.0 [SugarContent] 50.4 [ProteinContent] 10.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Line two 1-quart tin charlotte molds with caramel: Dissolve 1/2 cup sugar with 2 tablespoons water in each mold by swirling the water into the sugar. Do not stir. Cover mold and place on low heat until sugar is completely dissolved. Uncover and raise heat. Boil syrup until it begins to turn a golden color. Swirl pan over heat, and when desired caramel color is reached, remove from heat and plunge bottom of mold into cold water for a few seconds to stop the cooking. Swirl the caramel around the sides of the mold and invert on a plate to cool. Preheat oven to 325°. Simmer the cream and milk with the vanilla for 5 minutes. Beat the remaining 1 cup sugar into the eggs and yolks and continue beating until the mixture is light and fluffy. Gradually, add the hot milk and cream, beating continually. Strain the mixture into the prepared molds. Put the molds in a pan and pour boiling water into the pan to come halfway up the molds. Bake for about 45 minutes, or until custard is firm. Cool. To unmold, run a sharp knife around the edge of the custard. Put the serving dish over the mold and quickly invert. Pour the remaining caramel around the custard.
[Name] Fried Tomatoes with Garlic [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-01-02T14:31:00Z [Description] Make and share this Fried Tomatoes with Garlic 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/16/58/0/pichzACYZ.jpg" [RecipeCategory] Vegetable [Keywords] ["Southwest Asia (middle East]", "Asian", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Kosher", "Free Of...", "Spicy", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", NA, "1/2", "2", "2", "2"] [RecipeIngredientParts] ["garlic", "fresh parsley", "tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 83.5 [FatContent] 7.0 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 6.4 [CarbohydrateContent] 5.1 [FiberContent] 1.3 [SugarContent] 2.7 [ProteinContent] 1.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Thoroughly mix the garlic with the pepper, salt, and hot pepper; then stir in the parsley and set aside. Heat the oil in a frying pan over medium heat. Add the tomato slices and cook for about a minute on one side; then turn and sprinkle slices with the garlic, hot pepper, and parsley mixture. Continue to cook for another minute, shaking the pan occasionally; then turn the slices again and cook until they are done, but not mushy. Slide the tomato slices onto a plate, and serve immediately. Note: Do not try to cook more than two servings at a time or the tomatoes will end up overcooked. This type of tomato appetizer is great scooped up onto pita.
[Name] Chicken Quesadilla Stack [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-01-02T14:31:00Z [Description] Make and share this Chicken Quesadilla Stack recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Beans", "Meat", "Canadian", "Kid Friendly", "Spring", "Summer", "Winter", "Spicy", "< 60 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["4", "3/4", "1 1/2", "1", "1/4", "3/4", "1/4", "1/4"] [RecipeIngredientParts] ["flour tortillas", "boneless skinless chicken breasts", "green chilies", "fresh cilantro", "low-fat sour cream", "salsa"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 110.5 [FatContent] 3.0 [SaturatedFatContent] 1.2 [CholesterolContent] 3.9 [SodiumContent] 324.4 [CarbohydrateContent] 17.3 [FiberContent] 2.5 [SugarContent] 2.0 [ProteinContent] 4.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 degrees. Lightly coat baking sheet with veggie spray. Place one tortilla on baking sheet and spread 1/4 cup refried beans on top. Sprinkle with 1/2 cup chicken, 2 1/2 tablespoons chiles, 1 tablespoon cilantro, and 3 tablespoons cheese. Repeat layering two times. Top with remaining tortilla, pressing down slightly to help hold layers together. Cover top tortilla loosely with foil and bake stack until heated through, about 15 minutes. Remove foil, sprinkle with remaining cheese, and bake until cheese melts, about 5 minutes longer. Meanwhile, combine sour cream and remaining cilantro in a small bowl. Cut quesadilla into 6 wedges, but do not separate them. Spread cilantro sour cream over top and spoon salsa in centre.
[Name] French Onion Dip [AuthorId] 23302 [AuthorName] Millereg [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2002-01-02T14:31:00Z [Description] I'm still fighting my battle against high-sodium store-bought dips - this is my newest homemade weapon! [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Grains", "Vegetable", "European", "Potluck", "Spicy", "< 30 Mins", "For Large Groups", "No Cook", "Refrigerator", "Beginner Cook", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["16", "2", "1", "2", "4", "1", "1", "4", "3", NA, "2"] [RecipeIngredientParts] ["sour cream", "garlic", "reduced-sodium Worcestershire sauce", "green onions", "onion", "roasted sesame seeds", "garlic", "chives", "onion powder", "low-sodium beef bouillon cubes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 68.8 [FatContent] 6.4 [SaturatedFatContent] 3.9 [CholesterolContent] 13.2 [SodiumContent] 16.7 [CarbohydrateContent] 2.0 [FiberContent] 0.2 [SugarContent] 0.2 [ProteinContent] 1.1 [RecipeServings] 16.0 [RecipeYield] 20 ounces [RecipeInstructions] Mix all ingredients thoroughly in blender or food processor. Refrigerate at least 2 hours to let flavours blend and develop.
[Name] Marshmallow Date Nut Roll [AuthorId] 27443 [AuthorName] L DJ3309 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-02T14:31:00Z [Description] A frozen dessert rich nutty and filled with dates and marachino cherries.My bestfriend and I would whip this up for our boyfriends some 30 years ago. The Whipped cream at serving time is a nice festive touch, but the boys just would slice off a piece and gobble it down with a glass of milk. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] ["No Cook", "Freezer"] [RecipeIngredientQuantities] ["45", "24", "1 1/2", "3", "1 1/2", "10"] [RecipeIngredientParts] ["graham crackers", "marshmallows", "dates", "walnuts", "heavy cream", "maraschino cherries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 540.3 [FatContent] 32.9 [SaturatedFatContent] 9.1 [CholesterolContent] 40.8 [SodiumContent] 149.6 [CarbohydrateContent] 60.1 [FiberContent] 4.9 [SugarContent] 37.8 [ProteinContent] 7.6 [RecipeServings] 12.0 [RecipeYield] 1 log [RecipeInstructions] Roll graham crackers to fine crumbs. Combine marshmallows, dates, nuts and cherries Mix thoroughly with 2 3/4 cups cracker crumbs. Add cream (not whipped]; mix thoroughly. • Shape into roll (about 3 1/2-inches in diameter]; roll in remaining crumbs. Wrap well in wax paper. Chill several hours in refrigerator. (over night is best] • Cut in 3/4-inch slices. Top with whipped cream. Yield: 12 servings.
[Name] Marinated Chicken Wings [AuthorId] 27395 [AuthorName] Manda [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-01-02T14:31:00Z [Description] These Chinese style wings will definitely become a fave! Everything is prepped the day before, so all you have to do is pop them in the oven. They are great served with a cheesy potato casserole and fresh green salad. No need to worry about the leftovers because they are great when eaten hot or cold. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/58/4/picHrBtIE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/58/4/picaJUseh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/58/4/piciI0X3V.jpg"] [RecipeCategory] Chicken [Keywords] ["Pineapple", "Poultry", "Tropical Fruits", "Fruit", "Meat", "Chinese", "Asian", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/4", "1", "1", "3 -4"] [RecipeIngredientParts] ["water", "soy sauce", "sugar", "garlic powder", "ginger", "chicken wings"] [AggregatedRating] 5.0 [ReviewCount] 91.0 [Calories] 1511.6 [FatContent] 90.8 [SaturatedFatContent] 22.7 [CholesterolContent] 349.6 [SodiumContent] 5698.6 [CarbohydrateContent] 78.5 [FiberContent] 1.0 [SugarContent] 72.4 [ProteinContent] 93.7 [RecipeServings] nan [RecipeYield] 3-4 lbs. of wings [RecipeInstructions] Mix all ingredients together. Pour over wings. Refrigerate overnight. Arrange wings on foil-lined baking sheets. Bake at 350 degrees for 1 to 1 1/2 hours.
[Name] Sin Bars [AuthorId] 8342 [AuthorName] Kathy-Lynn [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-01-02T14:31:00Z [Description] Make and share this Sin Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Lunch/Snacks", "Potluck", "< 15 Mins", "No Cook"] [RecipeIngredientQuantities] ["2", "1 1/2", "2", "4", "2"] [RecipeIngredientParts] ["chunky peanut butter", "butter", "margarine", "graham cracker crumbs", "icing sugar"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 9671.3 [FatContent] 651.6 [SaturatedFatContent] 278.8 [CholesterolContent] 732.1 [SodiumContent] 5786.9 [CarbohydrateContent] 934.1 [FiberContent] 65.8 [SugarContent] 748.5 [ProteinContent] 152.8 [RecipeServings] nan [RecipeYield] 1 nine x thirteen pan [RecipeInstructions] ["Melt 1 cup of butter or margarine in a saucepan or the microwave.", "Stir in the peanut butter and blend until the butter is smooth.", "Blend in the graham cracker crumbs and powdered sugar until thourghly combined.", "Pat into greased 9x13 pan.", "Melt the chocolate chips and remaining 1/2 cup butter or margarine in a saucepan or the microwave until mixture is smooth.", "Spread the chocolate glaze on top of the peanut butter mixture.", "Chill before slicing and serving.", "This is very rich!" ]
[Name] Crock Pot Pork with Winter Fruits [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT6H [PrepTime] PT15M [TotalTime] PT6H15M [DatePublished] 2002-01-02T14:31:00Z [Description] We really like this, and there's always a small war over the apricots. Sometimes I strain the juice, add some soy sauce with a little bit of cornstarch to thicken and pour this on top. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Fruit", "Meat", "Winter", "Christmas", "Weeknight"] [RecipeIngredientQuantities] ["6", NA, "1", "1/4", "3", "1/4", "1/4", "1/4", "2", "1", "2", "2", "2", "1", "2", "1/4", "1/4"] [RecipeIngredientParts] ["salt", "sugar", "sherry wine", "garlic", "ground ginger", "ground cloves", "white pepper", "cider vinegar", "onion", "tomatoes", "apples", "pears", "bay leaves", "thyme", "oregano"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 753.8 [FatContent] 27.7 [SaturatedFatContent] 9.0 [CholesterolContent] 206.0 [SodiumContent] 177.4 [CarbohydrateContent] 60.3 [FiberContent] 10.0 [SugarContent] 43.3 [ProteinContent] 65.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Sprinkle pork with the salt and rub it in. In a bowl blend together the sugar, sherry, vinegar, garlic, ginger, pepper, cloves and cinnamon. In the bottom of the crock pot layer 1/3 oc the onion and tomato. Put on this the pork and fruit then the remaining onions and tomatoes. Pour in the vinegar mixture, cover and cook on high for 3 hours or low for 6. Serve with rice.
[Name] Slow Cooked Cinnamon Applesauce [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 2002-01-02T14:31:00Z [Description] Make and share this Slow Cooked Cinnamon Applesauce 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/16/58/7/2TPeLBIcRyeJqdejFjSJ-247-applesauce.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/58/7/R1G9ez8oRgOkRM3dcmSH-250-applesauce.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/58/7/1Q5hmCmJRKEcKxVvmpm5-GEDC3059.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/58/7/jKsJ7VUZQzqGJyuOrZES-230-applesauce.jpg" ] [RecipeCategory] Sauces [Keywords] ["Dessert", "Fruit", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Kosher", "Free Of...", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3 1/2", "1/2", "1 1/2", "1/4"] [RecipeIngredientParts] ["granny smith apples", "brown sugar", "fresh lemon juice", "ground cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 57.0 [Calories] 156.2 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 5.9 [CarbohydrateContent] 41.1 [FiberContent] 4.8 [SugarContent] 34.0 [ProteinContent] 0.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a 3 1/2-quart electric slow cooker, toss together the apples, brown sugar, and lemon juice. Cover and cook on the high heat setting 3 hours or until the apples are very tender. Mash up the apples with a potato masher. Stir in the cinnamon. Serve over vanilla ice cream, if desired.
[Name] 4-Ingredient Dump Cake [AuthorId] 8342 [AuthorName] Kathy-Lynn [CookTime] PT50M [PrepTime] PT5M [TotalTime] PT55M [DatePublished] 2002-01-02T14:31:00Z [Description] Make and share this 4-Ingredient Dump 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/16/58/8/picbSLNAp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/58/8/picGY5T79.jpg"] [RecipeCategory] Dessert [Keywords] ["Low Protein", "Potluck", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1"] [RecipeIngredientParts] ["cherry pie filling", "pineapple chunks", "pineapple tidbits", "butter"] [AggregatedRating] 5.0 [ReviewCount] 42.0 [Calories] 4860.9 [FatContent] 244.3 [SaturatedFatContent] 125.6 [CholesterolContent] 498.3 [SodiumContent] 5092.2 [CarbohydrateContent] 655.1 [FiberContent] 13.7 [SugarContent] 303.6 [ProteinContent] 29.0 [RecipeServings] nan [RecipeYield] 1 9x13 cake [RecipeInstructions] Dump the cherry pie filling in a 9x13 pan then dump the pineapple with the juice on top (DO NOT MIX TOGETHER] then dump the yellow cake mix on top evenly. (DON'T STIR TOGETHER]. Then pour the melted butter on top. Bake for an about 50-60 minutes at 350F until done.
[Name] Smurf Juice [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-02T14:31:00Z [Description] Yes the main reason this is called smurf juice is because it's blue. Which smurf did it come from though? Was it brainy, papa smurf or it could have been... [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["30", "30", "30"] [RecipeIngredientParts] ["white wine", "ginger ale", "blue curacao"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 35.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.6 [CarbohydrateContent] 3.5 [FiberContent] 0.0 [SugarContent] 3.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients into a shaker cup filled with ice and shake. Strain and pour into 3 shot glasses. Let’s drink these smurfs.
[Name] Cookie Ice Cream Sandwiches [AuthorId] 27656 [AuthorName] Sheba [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2002-01-02T14:32:00Z [Description] Make and share this Cookie Ice Cream Sandwiches 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/16/59/0/picFNium9.jpg" [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2"] [RecipeIngredientParts] "vanilla ice cream" [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 72.4 [FatContent] 4.0 [SaturatedFatContent] 2.4 [CholesterolContent] 15.8 [SodiumContent] 28.8 [CarbohydrateContent] 8.5 [FiberContent] 0.2 [SugarContent] 7.6 [ProteinContent] 1.3 [RecipeServings] 1.0 [RecipeYield] 1 ice cream sandwiches [RecipeInstructions] Get one cookie and get the ice cream and put the scoop of ice cream on the one cookie. Then get the other cookie and put them together. Now you are done. Enjoy! So simple isn't it!
[Name] Spiced Eggplant (Aubergine) [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2002-01-02T14:32:00Z [Description] Make and share this Spiced Eggplant (Aubergine) recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Southwest Asia (middle East]", "Asian", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Kosher", "Free Of...", "Spicy", "< 60 Mins", "Stove Top", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "4 -6", "1", NA] [RecipeIngredientParts] ["eggplant", "olive oil", "lemon juice", "sweet paprika", "garlic cloves", "ground cumin", "harissa"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 156.0 [FatContent] 13.9 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 3.8 [CarbohydrateContent] 8.6 [FiberContent] 4.7 [SugarContent] 3.1 [ProteinContent] 1.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] From each eggplant, cut out 3 vertical strips of skin, leaving it with a striped effect. Slice the eggplant into 1/2\" (1 cm] thick slices, salt and let drain in a colander for 1/2 hour. Rinse well and squeeze gently. Pat dry using paper toweling. Heat the oil in a heavy skillet and fry the slices, several at a time, until golden brown on both sides. Drain on paper toweling and then mash the eggplant, garlic and spices together. Return this mixture to the skillet and fry until all of the liquid evaporates and only oil and vegetables remain. Stir often during cooking. Pour off the oil and season with the lemon juice. Correct the seasoning with salt to taste and let come to room temperature. Serve with the harissa sauce.
[Name] Peanut Butter and Banana Sandwich [AuthorId] 27656 [AuthorName] Sheba [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2002-01-02T14:32:00Z [Description] Make and share this Peanut Butter and Banana Sandwich 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/16/59/2/picF40pH2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/59/2/picVv6Ymx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/59/2/picdz5Hr9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/59/2/pic48EDr5.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "2"] [RecipeIngredientParts] ["banana", "peanut butter"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 232.6 [FatContent] 5.9 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 377.8 [CarbohydrateContent] 40.4 [FiberContent] 3.2 [SugarContent] 10.1 [ProteinContent] 6.5 [RecipeServings] 1.0 [RecipeYield] 1 sandwiches [RecipeInstructions] Get the 2 slices of bread and the peanut butter and banana. Spread the peanut butter on one of the slices of bread. Slice up as much banna as the bread can fit on it. Place the two slices of bread together. And now it is ready to eat.
[Name] Stir Fry Snow Peas & Water Chestnuts [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2002-01-02T14:32:00Z [Description] I usually like to add a little low sodium soy sauce just before serving. Attractive dish, great as part of a Chinese meal or any meal. For added color throw in some shoestring carrots - They cook very quickly and only need 1 minute befor adding the snowpeas. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/59/3/pic0hiyOQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/59/3/picvJMrl2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/59/3/picdOIv5Y.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Chinese", "Asian", "Vegan", "Free Of...", "< 15 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "1", "1"] [RecipeIngredientParts] ["vegetable broth", "snow peas", "sliced water chestnuts"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 50.2 [FatContent] 0.9 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 4.9 [CarbohydrateContent] 8.6 [FiberContent] 2.6 [SugarContent] 3.6 [ProteinContent] 2.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Bring the broth to a boil in a wok or skillet. Toss in the peas cover and cook for 1-2 minutes (do not over cook the peas], shake the pan a couple of times. The peas should be crisp and bright green. Add sesame oil and water chestnuts, continue to cook for 2 more minutes. Serve immediately.
[Name] Roasted Red Pepper & Herb Dip [AuthorId] 23302 [AuthorName] Millereg [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2002-01-02T14:32:00Z [Description] Make and share this Roasted Red Pepper & Herb Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Grains", "Cheese", "Vegetable", "Southwestern U.S.", "Free Of...", "Potluck", "Spicy", "< 30 Mins", "No Cook", "Refrigerator", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1", "1", "1/3", "1/2", "1", "1/4"] [RecipeIngredientParts] ["cream cheese", "black pepper", "fresh thyme leave", "fresh parsley leaves", "milk", "salt", "garlic", "chives"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 74.8 [FatContent] 6.8 [SaturatedFatContent] 3.8 [CholesterolContent] 21.8 [SodiumContent] 164.3 [CarbohydrateContent] 2.2 [FiberContent] 0.4 [SugarContent] 1.1 [ProteinContent] 1.6 [RecipeServings] 12.0 [RecipeYield] 16 ounces, approximately [RecipeInstructions] ---To roast pepper---. Preheat broiler. Line broiling pan (without rack] with aluminum foil. Cut pepper lengthwise in half, discard stem and seeds. Arrange halves, cut side down, in broiling pan. Place broiling pan in broiler 5 to 6 inches from source of heat and broil pepper until it's blackened and blistered, about 6 to 8 minutes. Wrap foil around pepper and allow to steam at room temperature 15 minutes or until cool enough to handle. Remove pepper from foil. Peel off skin and discard. Cut each pepper half into 4 pieces. --To prepare dip--. In food processor with knife blade attached, blend roasted pepper with cream cheese, milk, salt, pepper, and garlic until smooth. Transfer mixture to medium bowl, stir in parsley, chives, and thyme. Cover and refrigerate if not serving right away.
[Name] Greek Beef Steak [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT1H30M [PrepTime] PT5M [TotalTime] PT1H35M [DatePublished] 2002-01-02T14:32:00Z [Description] Make and share this Greek Beef Steak recipe from Food.com. [Images] character(0) [RecipeCategory] Steak [Keywords] ["Meat", "Greek", "European", "Very Low Carbs", "Kid Friendly", "Potluck", "Weeknight", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "1/2", "2", "6", "1/2", "1", "4", NA, NA] [RecipeIngredientParts] ["beef", "red wine", "garlic", "vinegar", "sugar", "water", "flour"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 2660.1 [FatContent] 268.6 [SaturatedFatContent] 103.8 [CholesterolContent] 337.1 [SodiumContent] 101.7 [CarbohydrateContent] 7.7 [FiberContent] 0.1 [SugarContent] 3.9 [ProteinContent] 28.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oil in a skillet. Dredge the beef in flour mixed with salt and pepper. Brown the beef till just browned. Meanwhile, combine the wine, garlic, vinegar, sugar, and water in a stockpot. Add the browned beef including skillet scrapings. Bring to a boil, then reduce heat and simmer for 1 1/2 hours, adding water and stirring when neccessary. This recipe makes its own gravy, so goes well with rice, potatoes, or bread.
[Name] Lemon Roasted Potatoes, Greek Style [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-01-02T14:32:00Z [Description] Make and share this Lemon Roasted Potatoes, Greek Style recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/59/6/pic6pkohP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/59/6/picgtZNVh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/59/6/picdhlLQy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/59/6/picVANS0D.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Greek", "European", "Low Protein", "Vegan", "Low Cholesterol", "Kosher", "Free Of...", "Potluck", "Weeknight", "Roast", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "1", "2"] [RecipeIngredientParts] ["baking potatoes", "extra virgin olive oil"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 120.4 [FatContent] 4.6 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 3.8 [CarbohydrateContent] 18.8 [FiberContent] 1.7 [SugarContent] 1.0 [ProteinContent] 1.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place peeled and quartered baking potatoes in a pan just big enough to hold them in one layer. Place lemon juice in a one-cup measure. Add enough water to make one cup liquid. Pour lemon and water over potatoes. Drizzle oil over potatoes. Bake uncovered at 400 degrees for 45 minutes to an hour, adding more water as needed, until potatoes are golden brown and soft. Salt and pepper to taste.
[Name] Hearts of Palm Salad [AuthorId] 4470 [AuthorName] Bergy [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-01-02T14:32:00Z [Description] Make and share this Hearts of Palm Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Canadian", "Low Protein", "Low Cholesterol", "< 15 Mins", "No Cook"] [RecipeIngredientQuantities] ["2", "1/3", "1/3", "1", "1", "1", "2", "1", NA, NA] [RecipeIngredientParts] ["hearts of palm", "orange bell peppers", "yellow sweet pepper", "fresh parsley", "fresh lemon juice", "Dijon mustard", "low sodium chicken broth", "lite olive oil", "pepper", "lettuce leaf"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 104.5 [FatContent] 5.0 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 1012.5 [CarbohydrateContent] 12.4 [FiberContent] 6.1 [SugarContent] 1.0 [ProteinContent] 6.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Drain the hearts of palm and cut them into 3/4\" pieces and place them in a bowl.", "Mix in the sweet peppers& parsley.", "In another bowl using a whisk, mix the lemon juice, mustard, broth, and olive oil, whisk until well blended.", "Drizzle the dressing over the palm mixture, toss, be gentle.", "Season with pepper to taste.", "Place a lettuce leaf on salad plates (four] and place the hearts of palm mixture attractively on the lettuce, serve.", "(You can make this salad ahead of time and just do the final step before serving]." ]
[Name] Overnight Cinnamon Coffeecake [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT30M [PrepTime] PT8H [TotalTime] PT8H30M [DatePublished] 2002-01-02T14:32:00Z [Description] This is an easy breakfast when you have company or if you just will be short on time in the morning. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Grains", "Canadian", "Kid Friendly", "Weeknight", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1/2", "1/2"] [RecipeIngredientParts] ["instant butterscotch pudding mix", "brown sugar", "cinnamon", "butter", "pecan pieces"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 380.0 [FatContent] 19.5 [SaturatedFatContent] 8.4 [CholesterolContent] 30.9 [SodiumContent] 311.4 [CarbohydrateContent] 49.3 [FiberContent] 2.2 [SugarContent] 27.9 [ProteinContent] 4.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a greased bundt pan place half of the frozen dough balls, powdered pudding mix, brown sugar, cinnamon, butter and pecans. Repeat with remaining amounts. Cover the pan loosely with foil, top with clean towel and allow to sit overnight on the counter. The dough will defrost and rise overnight. In the morning bake 350 for about 30 minutes.
[Name] Coconut Brownies [AuthorId] 27656 [AuthorName] Sheba [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2002-01-02T14:32:00Z [Description] Make and share this Coconut Brownies 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/16/59/9/picbRJlFi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/59/9/pic7g9ETR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/59/9/picjyydpi.jpg"] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Coconut", "Fruit", "Nuts", "< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1/2", "2", "4", "3", "1 1/2", "1/2", "1/2", "1", "1/2", "2", "1/2"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "vanilla", "flour", "salt", "flaked coconut", "chocolate chips", "sugar", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 20.0 [Calories] 272.1 [FatContent] 10.5 [SaturatedFatContent] 6.6 [CholesterolContent] 61.8 [SodiumContent] 157.9 [CarbohydrateContent] 43.4 [FiberContent] 2.0 [SugarContent] 31.6 [ProteinContent] 3.8 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Melt butter over low heat;then remove. Add 2 c sugar. Beat. Add eggs an vailla. Blend. Add flour;cocoa;and salt. Mix. Stir in coconut. Pour into greased 13 by 9\" pan. Sprinkle remaining ingredients over. Bake at 350F for 30 minutes. The coconut in this recipe makes them nice and moist. Enjoy! You'll get lots of compliments on this one. I hope you love these!
[Name] Yellow Pepper & Sun-Dried Tomato Appetizer a la Tel Aviv [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT20M [PrepTime] PT35M [TotalTime] PT55M [DatePublished] 2002-01-02T14:32:00Z [Description] This appetizer is very trendy right now in Tel Aviv. It's a modern Mediterranean-style dish that bridges the gap between traditional Middle-Eastern and contemporary European food. Serve with hunks of country-style bread. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "Low Protein", "Vegan", "Low Cholesterol", "Kosher", "Free Of...", "Potluck", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["10 -15", "4 -5", "3", "6", "1 1/2", "1", "1", NA, "1", "2 -3", "1"] [RecipeIngredientParts] ["sun-dried tomatoes", "extra virgin olive oil", "yellow bell peppers", "garlic", "diced tomatoes", "fresh thyme leave", "sugar", "capers", "Italian parsley"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 129.2 [FatContent] 9.4 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 160.6 [CarbohydrateContent] 11.2 [FiberContent] 2.0 [SugarContent] 2.9 [ProteinContent] 2.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put the sun-dried tomatoes in a bowl and add hot water to cover. Let soak for at least 30 minutes, then drain and cut into halves or quarters. Heat the olive oil in a skillet over medium to medium-high heat. Add the peppers and saute for 5 to 7 minutes, or until lightly browned. Don't let them get too soft. Add half of the garlic, the diced tomatoes, thyme and sugar. Season with salt and pepper. Increase the heat to high and cook until the mixture is reduced to a thick paste. Stir in the sun-dried tomatoes, vinegar, capers and the remaining garlic. Let cool to room temperature. May be stored in a covered container in the refrigerator for up to 1 week. Serve at warm-room temperature, heaped in a bowl and sprinkled with parsley.
[Name] Spinach Noodle Pudding [AuthorId] 24323 [AuthorName] JoAnn [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-01-02T14:32:00Z [Description] Make and share this Spinach Noodle Pudding 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/16/60/1/picA0oBYB.jpg" [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["8", "1", "3", "8", "2", "2", NA, "1/2 - 1", NA, NA] [RecipeIngredientParts] ["onion", "garlic", "sour cream", "frozen creamed spinach", "eggs", "butter", "salt", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 296.2 [FatContent] 19.9 [SaturatedFatContent] 11.5 [CholesterolContent] 116.5 [SodiumContent] 149.9 [CarbohydrateContent] 23.4 [FiberContent] 1.3 [SugarContent] 2.4 [ProteinContent] 6.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Saute onions until golden in 1/2 stick of butter. Toss in garlic and cook for additional 2 minutes. Cook noodles according to directions on package. Drain noodles and toss with the other 1/2 stick of butter and blend with the spinach, sour cream, sauteed onions and eggs. Salt and pepper to your taste. Mix well. Pour into a buttered casserole dish and sprinkle with bread crumbs. Bake at 350 degrees.
[Name] Edward VII Lamb Chops [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2002-01-02T14:32:00Z [Description] Make and share this Edward VII Lamb Chops recipe from Food.com. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Grains", "Meat", "Scottish", "European", "Potluck", "Broil/Grill", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["6", NA, NA, "1", "2", "4"] [RecipeIngredientParts] ["lamb chops", "salt", "fresh ground pepper", "plain flour", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 376.8 [FatContent] 27.6 [SaturatedFatContent] 11.8 [CholesterolContent] 140.8 [SodiumContent] 213.0 [CarbohydrateContent] 11.2 [FiberContent] 0.5 [SugarContent] 1.0 [ProteinContent] 19.3 [RecipeServings] 6.0 [RecipeYield] 6-12 chops [RecipeInstructions] Trim the chops of most of their fat with a small sharp knife, scraping the long bone to make a sort of handle. Season them with salt and pepper. Dust them on both sides with flour and tap them lightly to shake off any that does not stick. Dip the chops first in the beaten egg and then in the breadcrumbs, pressing them on so that they form an even coating. Heat the broiler to red-hot and broil the chops fast, turning them frequently. They will take about 12 minutes altogether.
[Name] Simple Preserved Lemons [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT5M [PrepTime] PT120H [TotalTime] PT120H5M [DatePublished] 2002-01-02T14:32:00Z [Description] This is an adaptation of Paula Wolfert's quick method, made even faster by blanching the lemons first. We love it in all kinds of salads and as a low-fat alternative to olives. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/60/3/picdBoT4o.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/60/3/picgmPqWE.jpg"] [RecipeCategory] Fruit [Keywords] ["Southwest Asia (middle East]", "Moroccan", "African", "Asian", "Low Protein", "Vegan", "Low Cholesterol", "Kosher", "Free Of...", "Weeknight", "Canning", "Easy"] [RecipeIngredientQuantities] ["2 1/2 - 3", "2/3", "1/4"] [RecipeIngredientParts] ["lemons", "coarse salt", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 16.8 [FatContent] 1.2 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 1580.2 [CarbohydrateContent] 2.2 [FiberContent] 0.7 [SugarContent] 0.6 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] 48 pieces [RecipeInstructions] Blanch 6 lemons in boiling water 5 minutes. When cool enough to handle, cut lemons into 8 wedges each and discard seeds. Toss with salt in a bowl and pack into jar. Squeeze enough juice from remaining lemons to measure 1 cup. Add enough juice to cover lemons and cover jar with lid. Let stand at room temperature, shaking gently once a day, 5 days. Add oil and chill. Preserved lemons keep, chilled, up to 1 year.
[Name] Pear Stuffed Chicken Breasts [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-01-02T14:32:00Z [Description] Make and share this Pear Stuffed Chicken Breasts recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Fruit", "Meat", "Canadian", "Winter", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "1", "3/4", "3/4", "1", "2", "1/2", "1/2", "1", "1", "1 1/4", "2", "1", "1", "1", "1", "1/2", "1", "2", "2", "1/2", "1/2"] [RecipeIngredientParts] ["boneless chicken breasts", "all-purpose flour", "salt", "pepper", "dried tarragon", "white wine", "water", "cornstarch", "bartlett pears", "cinnamon", "parsley", "butter", "green onion", "garlic clove", "ginger", "broccoli", "parmesan cheese", "sun-dried tomatoes", "dried basil", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 672.7 [FatContent] 25.9 [SaturatedFatContent] 7.4 [CholesterolContent] 102.6 [SodiumContent] 832.6 [CarbohydrateContent] 65.2 [FiberContent] 6.5 [SugarContent] 12.7 [ProteinContent] 39.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Melt butter in a nonstick frying pan over medium heat.", "Add onions, garlic and ginger and cook stirring often, for 2 to 5 minutes or until softened.", "Add broccoli and cook, stirring for 1 minute.", "Remove from heat and add breadcrumbs, parmesan cheese, sundried tomatoes, basil and pepper. Set aside.", "Drain pears, reserving juice, and chop enough fruit to make 1/2 cup.", "Stir into stuffing mixture. Makes about 2 cups of stuffing.", "Using a meat mallet or the edge of a plate, pound chicken breasts between 2 pieces of plastic wrap until 1/4 inch thick.", "Divide stuffing between each chicken breast and roll up tightly.", "Use toothpicks, poultry pins or kitchen string to secure rolls closed.", "In a plastic bag or bowl, combine flour, salt, pepper and tarragon. Mix until combined.", "Dredge chicken rolls in flour mixture until evenly coated.", "Heat oil in frying pan set over medium high heat.", "Add chicken and brown, turning often, for about 10 minutes until golden.", "Add white wine and water to the pan.", "Bring to a boil and reduce heat to medium.", "Cook, uncovered and turning chicken often, for 30 minutes or until an instant read thermometer inserted in centre of chicken registers 180f.", "Transfer chicken to a platter and keep warm in oven.", "Whisk cornstarch into pear juice.", "Whisking, pour juice mixture into pan juices.", "Bring to boil and simmer, stirring often for 5 to 10 minutes or until thick enough to coat the back of a spoon.", "Stir in remaining pears and cinnamon.", "Sprinkle with parsley if desired.", "Serve chicken rolls with the sauce on the side." ]
[Name] Spinach Dip With Green Onion [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT2M [PrepTime] PT15M [TotalTime] PT17M [DatePublished] 2002-01-02T14:32:00Z [Description] Make and share this Spinach Dip With Green Onion recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] ["No Cook", "Refrigerator", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1 1/2", "1", "1", "1", "3"] [RecipeIngredientParts] ["frozen spinach", "sour cream", "mayonnaise", "water chestnuts", "green onions"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 223.5 [FatContent] 14.4 [SaturatedFatContent] 8.2 [CholesterolContent] 36.1 [SodiumContent] 633.5 [CarbohydrateContent] 20.8 [FiberContent] 3.6 [SugarContent] 5.5 [ProteinContent] 5.4 [RecipeServings] nan [RecipeYield] 5 cups of dip [RecipeInstructions] Thaw and squeeze spinach until dry; chop. In mixer add all ingredients together and mix well. Cover and refrigerate 2 hours before serving. You may want to add only 1 cup of sour cream then see if you want to add the rest.
[Name] Teviotdale Pie [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2002-01-02T14:32:00Z [Description] Originating in the Scottish borders where good meat is taken for granted, this dish is a kind of suet pie which makes a small amount of meat go a long way. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/60/6/pic1yooUm.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Grains", "Vegetable", "Meat", "Scottish", "European", "Kid Friendly", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "10", "1", "8", "1", "3", "10"] [RecipeIngredientParts] ["lean ground beef", "onion", "bouillon", "Worcestershire sauce", "self-raising flour", "cornflour", "suet", "milk"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 342.3 [FatContent] 18.2 [SaturatedFatContent] 9.2 [CholesterolContent] 49.9 [SodiumContent] 556.5 [CarbohydrateContent] 27.0 [FiberContent] 1.3 [SugarContent] 0.7 [ProteinContent] 16.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Pre-heat oven to 350 F degrees.", "Put the meat in a large saucepan and cook over a medium heat in its own fat until it starts to brown.", "Add the onion and cook for a further 5 minutes until softened.", "Add the stock and Worcestershire sauce.", "Simmer for 15-20 minutes.", "Put the flour, cornflour and suet in a bowl, and then gradually stir in the milk to form a thick batter.", "Put the meat in a 20-ounce pie dish.", "Cover with the batter mixture.", "Bake for 30-35 minutes until risen and browned." ]
[Name] Bubble and Squeak [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2002-01-02T14:32:00Z [Description] The name of this dish is due to the sounds that are emitted during cooking, the cabbage bubbles as it is boiled and then squeaks in the frying pan. NOTE: This classic British dish originally contained beef along with the leftover cooked potatoes and cabbage, though today people don't generally bother with the meat. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "Lunch/Snacks", "Lamb/Sheep", "Vegetable", "Meat", "Scottish", "Welsh", "European", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Free Of...", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "8", NA] [RecipeIngredientParts] ["butter", "bacon fat", "onion", "potato", "cabbage", "ground beef", "lamb"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 217.8 [FatContent] 7.9 [SaturatedFatContent] 4.9 [CholesterolContent] 20.3 [SodiumContent] 78.2 [CarbohydrateContent] 34.4 [FiberContent] 5.6 [SugarContent] 5.5 [ProteinContent] 4.6 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Melt the butter in a large frying pan, add the onion and fry for a few minutes until softened, stirring frequently. Add the potatoes and cabbage. If you are including the beef, add this as well. Fry over a medium heat for about 15 minutes until brown then serve. Omit the beef and lamb and bacon fat for Vegetarian.
[Name] Hershey's Cocoa Cream Pie [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-02T14:32:00Z [Description] Make and share this Hershey's Cocoa Cream Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Christmas", "< 15 Mins", "Oven", "Refrigerator"] [RecipeIngredientQuantities] ["1", "1/2", "1 1/4", "1/3", "1/4", "3", "3", "1 1/2", NA] [RecipeIngredientParts] ["graham cracker crumb crust", "sugar", "cornstarch", "salt", "milk", "butter", "margarine", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 378.8 [FatContent] 16.0 [SaturatedFatContent] 6.8 [CholesterolContent] 24.3 [SodiumContent] 278.3 [CarbohydrateContent] 54.1 [FiberContent] 1.4 [SugarContent] 31.3 [ProteinContent] 5.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Prepare crust. Stir together cocoa, sugar, cornstarch and salt in medium saucepan. Gradually add milk, stirring until smooth. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil 1 minute. Remove from heat; stir in butter and vanilla. Pour into prepared crust. Press plastic wrap directly onto surface. Cool to room temperature. Refrigerate 6 to 8 hours. Top with whipped cream. Cover; refrigerate leftover pie.
[Name] Winter Apricot Jam [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT15M [PrepTime] PT48H [TotalTime] PT48H15M [DatePublished] 2002-01-02T14:32:00Z [Description] I like making this when I get that canning itch in the middle of a Calgary winter! Very, very nice on toasted english muffins or as a topping for home baked muffins. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Winter", "Christmas", "Weeknight", "Canning"] [RecipeIngredientQuantities] ["4", "4", "7", "3", "1/4", "1"] [RecipeIngredientParts] ["boiling water", "white sugar", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1055.5 [FatContent] 2.4 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 59.2 [CarbohydrateContent] 269.6 [FiberContent] 8.0 [SugarContent] 239.8 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] 7 eight ounce jars [RecipeInstructions] Wash, drain and chop apricots and place in a large bowl. Pour 4 cups of boiling water over apricots and let stand 48 hours. Pour into a large stainless or enamel pot. Simmer 30 minutes or until misture measures 4 cups; add sugar, almonds and lemon juice. Bring to a full, rolling boil and boil rapidly for 1 minute. Remove from heat, add pectin and stir well. Skim top if needed and ladle into hot sterilized jars leaving 1/2 inch head space, seal. Process 5 minutes in a boiling water bath. This jam is slow in setting so give it a week and don't panic.
[Name] Honey Pork Oriental [AuthorId] 27395 [AuthorName] Manda [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-01-02T14:32:00Z [Description] This is my mom's recipe. Not sure exactly where she got it from, but it has been a family favorite for years. The original recipe is served over cooked rice, but my dad doesn't like rice, so he eats it over cooked egg noodles. It's great both ways. This is a great recipe that uses ingredients that you usually have sitting around in the cupboard. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/61/0/pickgGLLA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/61/0/piclLSpHH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/61/0/picRY74m7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/61/0/picbdRJ9h.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/61/0/picKIeegJ.jpg" ] [RecipeCategory] Pork [Keywords] ["Meat", "Chinese", "Asian", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1", "3/4", "1/4", "3", "2", "1/2", "1/2", "4", "1", "1", NA] [RecipeIngredientParts] ["water", "honey", "soy sauce", "red wine vinegar", "ginger", "carrots", "onion", "green pepper", "rice"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 713.3 [FatContent] 47.9 [SaturatedFatContent] 15.1 [CholesterolContent] 161.0 [SodiumContent] 948.7 [CarbohydrateContent] 28.5 [FiberContent] 2.9 [SugarContent] 22.4 [ProteinContent] 41.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut pork in 1 inch squares; discard bones. Brown pork in oil in large skillet. Fry for 15-20 minutes. Combine gravy mix, water, honey, soy sauce, vinegar, ginger, and garlic salt. Add to skillet, cover, and cook 20 minutes. Add carrots, cook 15 minutes. Add onion and green pepper, cook 5-10 minutes. Serve over hot rice or egg noodles.
[Name] Lemon-Yogurt Vinaigrette [AuthorId] 4470 [AuthorName] Bergy [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-02T14:32:00Z [Description] Delicious dressing and good for the waistline. Excellent with Spinach-Mushroom salad (separate posting) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/61/1/picgXcM8U.jpg" [RecipeCategory] Salad Dressings [Keywords] ["Lunch/Snacks", "Canadian", "Low Protein", "Low Cholesterol", "Free Of...", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1/4", "1 1/2", "1", NA, "2", "1/4"] [RecipeIngredientParts] ["fresh lemon juice", "red wine vinegar", "garlic", "pepper", "Dijon mustard", "plain yogurt"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 66.2 [FatContent] 2.5 [SaturatedFatContent] 1.3 [CholesterolContent] 8.0 [SodiumContent] 144.6 [CarbohydrateContent] 8.7 [FiberContent] 0.6 [SugarContent] 4.5 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 1 cup or a little more [RecipeInstructions] Whisk everything together except the yogurt. When well blended whisk in the yogurt.
[Name] Lemon Poppy Seed Shortbread [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT25M [PrepTime] PT4H [TotalTime] PT4H25M [DatePublished] 2002-01-02T14:32:00Z [Description] Make and share this Lemon Poppy Seed Shortbread recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Lemon", "Citrus", "Fruit", "Canadian", "Scottish", "European", "Kid Friendly", "Kosher", "Potluck", "Christmas", "Weeknight", "Oven", "Refrigerator", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "3/4", "1 1/2", "1 1/2", "1/2", "2", "1 1/2", "1/2"] [RecipeIngredientParts] ["unsalted butter", "icing sugar", "fresh lemon juice", "lemon zest", "vanilla extract", "all-purpose flour", "poppy seeds", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 148.4 [FatContent] 9.6 [SaturatedFatContent] 5.9 [CholesterolContent] 24.4 [SodiumContent] 59.8 [CarbohydrateContent] 14.2 [FiberContent] 0.4 [SugarContent] 4.6 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 20 cookies [RecipeInstructions] Using an electric mixer, in a large bowl beat butter and sugar until creamy and smooth; then add lemon juice and zest, and vanilla, and beat well. In another bowl, combine the flour, poppy seeds and salt; add these dry ingredients to the butter mixture and mix until well combined. Wrap dough in plastic wrap and chill in fridge for at least 3 hours (you can also freeze dough for up to 2 months]. Preheat oven to 300F degrees. Roll dough between two sheets of wax paper to a 1/4-inch thick rectangle about 10 by 12 inches. Cut shortbread dough into 3x2-inch bars (make them 3x1 if you wish] using a knife or sharp edge. Place on ungreased cookie sheet (s] one inch apart. Prick the shortbread with a fork and bake until pale golden, approx 25 minutes. Cool on a wire rack.
[Name] Beatlejuice [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-02T14:32:00Z [Description] Unlike the movie this drink is in good taste. To be honest I liked the movie too I just thought that it was a good line. Vodka drinks are becoming really popular in Australia at the moment so drinks like this are increasing in popularity. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/61/3/picsDRZ5F.jpg" [RecipeCategory] Beverages [Keywords] ["Vegan", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["10", "10", "10", "1"] [RecipeIngredientParts] ["Amaretto", "vodka", "cranberry juice"] [AggregatedRating] 2.5 [ReviewCount] 2.0 [Calories] 22.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.1 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Pour all ingredients into a shooter glass in the order given. 1,2,3 down!
[Name] Harissa Sauce [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-02T14:32:00Z [Description] Make and share this Harissa Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Southwest Asia (middle East]", "Asian", "European", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Kosher", "Spicy", "< 15 Mins", "For Large Groups", "No Cook"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "1/4", "1/4", NA] [RecipeIngredientParts] ["red pepper flakes", "tomatoes", "garlic", "caraway seed", "ground cumin", "salt", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 2.7 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 24.7 [CarbohydrateContent] 0.5 [FiberContent] 0.2 [SugarContent] 0.2 [ProteinContent] 0.1 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] In a blender or with a mortar and pestle grind the peppers finely. Add the garlic, spices, tomato and salt. Crush until well blended. Scrape the mixture into a jar, pour over just enough olive oil to cover, cover tightly and refrigerate until needed. Considering how hot the sauce is, this quantity should last for quite a while.
[Name] Spinach Salad with Lemon [AuthorId] 4470 [AuthorName] Bergy [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-01-02T14:32:00Z [Description] Make and share this Spinach Salad with Lemon recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Canadian", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Free Of...", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["10", "1", "2", "1/4", "1"] [RecipeIngredientParts] ["fresh spinach", "pimientos", "fresh lemon juice", "sugar", "pepper"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 18.2 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 43.9 [CarbohydrateContent] 3.4 [FiberContent] 1.5 [SugarContent] 1.0 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 6 first course servings [RecipeInstructions] Tear or cut the spinach into small pieces & put in a salad bowl. Add chopped pimientos. Toss well. In a small bowl mix the lemon juice, pepper& sugar, mix well. Drizzle over the salad & toss well.
[Name] Rice with Almonds and Dates [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-01-02T14:32:00Z [Description] Make and share this Rice with Almonds and Dates recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Fruit", "Nuts", "Southwest Asia (middle East]", "Asian", "Kosher", "Free Of...", "Potluck", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "50", "50", "8", "50", "1"] [RecipeIngredientParts] ["rice", "butter", "dates", "sultanas", "rose water"] [AggregatedRating] 3.5 [ReviewCount] 3.0 [Calories] 284.6 [FatContent] 11.9 [SaturatedFatContent] 4.7 [CholesterolContent] 17.8 [SodiumContent] 92.8 [CarbohydrateContent] 41.5 [FiberContent] 2.6 [SugarContent] 11.4 [ProteinContent] 4.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] While the rice is standing, after cooking, melt the butter in a frying pan. Add the almonds, stirring until they turn golden. Now add the dates and sultanas, and cook, stirring, for a few more minutes. Remove from the stove and mix in the rose water, if used. Pile the rice on a dish and arrange the mixture on top of it.
[Name] Bruschetta (Garlicky) [AuthorId] 7119 [AuthorName] Kathleen Nelson [CookTime] PT6M [PrepTime] PT15M [TotalTime] PT21M [DatePublished] 2002-01-02T14:33:00Z [Description] Make and share this Bruschetta (Garlicky) 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/16/61/7/picDSCezK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/61/7/picpj7AyU.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Low Cholesterol", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "3", "1", "1/4", "1/4", "4", "1/4"] [RecipeIngredientParts] ["garlic", "fresh tomatoes", "extra virgin olive oil", "parmesan cheese", "baguette", "fresh basil"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 374.3 [FatContent] 16.7 [SaturatedFatContent] 3.3 [CholesterolContent] 5.5 [SodiumContent] 432.3 [CarbohydrateContent] 45.7 [FiberContent] 3.0 [SugarContent] 4.9 [ProteinContent] 11.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut 4 slices off of loaf of bread; place in 350°F oven for 2-3 minutes per side to toast. Place garlic, tomatoes, basil, oil and vinegar in bowl and mix thoroughly (taste at this point, more vinegar may be needed]. Heat mixture in microwave for 2 minutes if cold (room temperature is fine]. Place toast on baking sheet. Place mixture on toasted bread approximately 1/2 inch high covering all areas sprinkle top of tomato mixture with Parmesan cheese. Broil for 1 minute (until cheese is melted]. Serve. Can be served on smaller pieces of a baguette for hors d'oeuvres. If you don't love garlic reduce garlic by half. To make mixture stronger, make it and place in the fridge for a few days (no more than 2]. Enjoy.
[Name] Peanut Butter Cookies [AuthorId] 7119 [AuthorName] Kathleen Nelson [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-01-02T14:33:00Z [Description] Make and share this Peanut Butter 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/16/61/8/picVJruLc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/61/8/picPprTEr.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1", "1/2", "1/2", "1/2", "1", "1/2"] [RecipeIngredientParts] ["butter", "brown sugar", "granulated sugar", "egg", "peanut butter", "salt", "baking soda", "flour", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 26.0 [Calories] 80.8 [FatContent] 4.5 [SaturatedFatContent] 2.0 [CholesterolContent] 11.9 [SodiumContent] 91.7 [CarbohydrateContent] 9.1 [FiberContent] 0.3 [SugarContent] 6.1 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 36-42 cookies [RecipeInstructions] ["preheat oven to 350 degrees F.", "cream butter.", "add sugars to butter and cream.", "combine all dry ingredients in a separate bowl.", "add vanilla to butter mixture.", "slightly beat egg add to butter.", "add peanut butter to butter mixture and mix thoroughly.", "slowly add dry ingredients to butter mixture.", "using two teaspoons spoon mixture onto non greased baking sheet, leaving room for spreading use a fork dipped in water to level out mounds.", "cook for 8-10 minutes.", "cool on pan for 1 minute then transfer to cooling rack." ]
[Name] Very Veggie Bruschetta [AuthorId] 27395 [AuthorName] Manda [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-01-02T14:33:00Z [Description] This is one of my own creations; a crunchy, tasty twist on the classic bruschetta. I am a devout garlic-lover, so I use lots, but you can use less if you prefer. The flavor of this bruschetta gets better as it sets, so it is a great make-ahead appetizer. I enjoy this recipe with a nice big bowl of soup for a light, healthy lunch. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "No Cook"] [RecipeIngredientQuantities] ["2", "1/4", "1/4", "1/4", "1/2 - 1", NA, NA, "1", "4", "1", "1", NA] [RecipeIngredientParts] ["tomatoes", "onion", "green pepper", "celery", "olive oil", "black pepper", "salt", "garlic powder", "garlic", "dried basil", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 82.6 [FatContent] 1.5 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 149.7 [CarbohydrateContent] 14.7 [FiberContent] 1.3 [SugarContent] 1.3 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] Combine all ingredients in medium size bowl. Top toasted bread slices with tomato mixture. Sprinkle with grated parmesan cheese. Refrigerate leftovers.
[Name] Classic Pumpkin Pie with Candied Pecan Topping [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT1H10M [PrepTime] PT20M [TotalTime] PT1H30M [DatePublished] 2002-01-02T14:37:00Z [Description] Make and share this Classic Pumpkin Pie with Candied Pecan Topping recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Lunch/Snacks", "Fruit", "Nuts", "Christmas", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1/2", "1/4", "1", "1/2", "1/2", "1/4", "1/8", "1/4", "1/4", "2", "1"] [RecipeIngredientParts] ["solid-pack pumpkin", "evaporated milk", "eggs", "granulated sugar", "light brown sugar", "cinnamon", "salt", "ginger", "nutmeg", "clove", "granulated sugar", "water", "butter", "margarine", "pecan pieces"] [AggregatedRating] nan [ReviewCount] nan [Calories] 309.9 [FatContent] 17.2 [SaturatedFatContent] 5.1 [CholesterolContent] 72.8 [SodiumContent] 232.0 [CarbohydrateContent] 35.8 [FiberContent] 1.8 [SugarContent] 26.8 [ProteinContent] 6.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Roll and press crust into 9-inch glass pie plate . Do not bake . Heat oven to 350°F degrees . For filling, combine pumpkin, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, salt, ginger, nutmeg and cloves in large bowl . Mix well . Pour into unbaked pie crust. Bake at 350°F for 1 hour 10 minutes or until knife inserted in center comes out clean . Do not overbake . Cool completely . Grease baking sheet lightly with shortening . For topping, combine granulated sugar and water in small saucepan . Cook and stir on medium heat until sugar dissolves . Increase heat . Bring to a boil . Boil 7 to 8 minutes or until mixture becomes light golden brown, stirring frequently Stir in butter and nuts . Stir briskly Spread quickly in thin layer on baking sheet . Cool completely Break into pieces . Sprinkle around edge of pie . (You might not use all of topping. Cover and store any extra for later use.] Refrigerate leftover pie .
[Name] Za'atar [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT6M [PrepTime] PT5M [TotalTime] PT11M [DatePublished] 2002-01-02T14:38:00Z [Description] A very Middle Eastern spice mix, I use it in almost everything that has even a hint of the Mediterranean. Sprinkle this over a plate of hummous, dip some pita in olive oil and za'atar, have some lemonade with mint and you're in paradise. [Images] character(0) [RecipeCategory] Southwest Asia (middle East) [Keywords] ["Asian", "European", "Vegan", "Kosher", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/2", "1/4", "2"] [RecipeIngredientParts] ["dried thyme", "sumaq", "sea salt", "onion", "toasted sesame seeds"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 275.2 [FatContent] 16.3 [SaturatedFatContent] 2.9 [CholesterolContent] 0.0 [SodiumContent] 1186.6 [CarbohydrateContent] 34.1 [FiberContent] 17.7 [SugarContent] 2.3 [ProteinContent] 8.4 [RecipeServings] nan [RecipeYield] 1 half cup [RecipeInstructions] Preheat the oven to 350 degrees. Put the sesame seeds on a small sheet pan or pie plate and toast for 6 minutes. Combine thyme, sumac, salt, dehydrated onions and sesame seeds and grind into a fine powder in a spice mill. (This may require 2 batches.] Store in an airtight container for up to 3 to 4 months.
[Name] Dynamite Enchiladas [AuthorId] 27811 [AuthorName] Sean McDonnell [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-01-02T14:40:00Z [Description] Make and share this Dynamite Enchiladas recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Meat", "Mexican", "< 60 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "2", "3", "1", "1", "1", "2", "1", "1"] [RecipeIngredientParts] ["tomato sauce", "tomato puree", "tomatoes", "tomatoes", "hamburger", "cheese", "onion", "green pepper", "flour tortilla", "salt", "pepper", "water"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 454.7 [FatContent] 26.4 [SaturatedFatContent] 14.3 [CholesterolContent] 82.3 [SodiumContent] 1201.3 [CarbohydrateContent] 25.9 [FiberContent] 2.4 [SugarContent] 4.0 [ProteinContent] 28.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In Large Skillet brown hamburger, onion, and green pepper adding salt and pepper. In large Saucepan combine tomato sauce,puree,diced tomatoes, and crushed tomatoes. Take 1 cup of cold water and mix dry enchilada seasoning with a fork, this will keep the seasoning from clumping together. Add to tomato sauce Cook over medium heat, stirring frequently. Cover in between stirring, and bring to a mild boil Drain cooked ground beef and place into a large bowl. add 1 lb of shredded cheese to meat and mix thoroughly. place tortilla shell flat on a plate and moisten entire tortilla with some sauce. (use a ladel for this] Scoop 1-2 large heaping spoonfuls of meat mixture in the tortilla, and roll tightly. scoop 2 ladels of sauce into a 9x13x2 caserole dish.(this prevents the enchiladas from sticking to the bottom] repeat making enchiladas and place them side by each until pan is full. Cover enchiladas with some more sauce and 1 lb of remaining cheese on top cover with tin foil and bake at 375 degrees for 20 minutes. Repeat process with a second Caserole dish, and also bake at 375 for 20 minutes. You can bake both dishes at the same time. This recipe may be cut in half for less servings. Take out of oven and let cool for about 10 minutes then cut in to squares.
[Name] Millet or Quinoa Stuffed Acorn Squash [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-01-02T14:40:00Z [Description] Lovely nutty flavor and a good appearence. If you have any stuffing left over put it in a green pepper and cook it along with the squash, it's quite good cold too [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Grains", "Cheese", "Vegetable", "Canadian", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1/4", "2", "1/2", NA, "1", NA] [RecipeIngredientParts] ["acorn squash", "1% fat cottage cheese", "chives", "garlic cloves", "marjoram", "pepper", "parmesan cheese", "paprika"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 328.9 [FatContent] 3.3 [SaturatedFatContent] 1.0 [CholesterolContent] 3.4 [SodiumContent] 271.6 [CarbohydrateContent] 61.2 [FiberContent] 7.6 [SugarContent] 1.7 [ProteinContent] 15.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Slice off a sliver on the bottom of each squash half so they can sit flat. Place squash, cut side down in an oven proof dish pour in about 1/2 inch of water, cover with foil and steam in a 375f oven until tender, turn over after 30 minutes and test for tenderness (it will take approximately 45 min total or less depending on size of the squash]. Combine filling ingredient s and spoon in enough to have a rounded top on each squash. Put back in the baking dish with the water, stuffed side up. Cover loosely with foil and bake in 350F oven for apprx 30 minutes, uncover& bake a further 15 minutes.
[Name] Beef Souvlaki [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2002-01-02T14:41:00Z [Description] Make and share this Beef Souvlaki 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/16/62/4/picB0kIC8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/62/4/picPJ9edt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/62/4/picU0t9y0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/62/4/pica0n0SB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/62/4/pic2XmAm5.jpg" ] [RecipeCategory] Meat [Keywords] ["Greek", "European", "Very Low Carbs", "High Protein", "High In...", "Broil/Grill", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "2", "1/2", "2", "1/4", "1/3", "1/2", "1", "1"] [RecipeIngredientParts] ["sirloin tip steaks", "dried oregano", "garlic", "ground black pepper", "lemon juice", "plain yogurt", "dried dill", "red wine vinegar", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 29.0 [Calories] 359.7 [FatContent] 23.2 [SaturatedFatContent] 8.8 [CholesterolContent] 117.1 [SodiumContent] 92.7 [CarbohydrateContent] 4.4 [FiberContent] 0.5 [SugarContent] 1.8 [ProteinContent] 32.1 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Combine spices and oil and press into meat on both sides. Cut meat into 1 inch cubes and toss with lemon juice and let stand for 5 minutes. Thread on skewers. Broil or grill for about 5 minutes, turnning once. Do not overcook. Combine sauce ingredients and serve with Souvlaki.
[Name] Low Fat Lox Stuffed Eggs [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT9M [PrepTime] PT15M [TotalTime] PT24M [DatePublished] 2002-01-02T14:42:00Z [Description] Make and share this Low Fat Lox Stuffed Eggs 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/16/62/5/AZax1Y9SJ6Y04vTZyy8X_003b.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Canadian", "< 30 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["6", "2", "1/4", "1", "1", "1", "1"] [RecipeIngredientParts] ["hard-boiled eggs", "low-fat cream cheese", "nonfat sour cream", "low fat cottage cheese", "lox", "lemon juice", "fresh dill", "capers"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 52.5 [FatContent] 3.4 [SaturatedFatContent] 1.2 [CholesterolContent] 96.0 [SodiumContent] 97.0 [CarbohydrateContent] 1.2 [FiberContent] 0.0 [SugarContent] 0.8 [ProteinContent] 4.0 [RecipeServings] nan [RecipeYield] 12 Deviled eggs [RecipeInstructions] Take 2 egg yolks and place in food processor, using steel blade (Use remaining 4 yolks for some other purpose]. Add cream cheese, sour cream (cottage cheese], salmon & lemon juice. Pulse until you have a well blended mixture (If you over pulse the mixture will become runny]. Fill the eggs and garnish with a sprig of dill and 3 capers.
[Name] Orange and Lemon Ice [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-01-02T14:44:00Z [Description] This is one of the typical refreshing desserts of the Middle East. You can easily substitute crushed melon or strawberries or your favorite fruit. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Fruit", "Southwest Asia (middle East]", "Asian", "European", "Vegan", "Kosher", "Free Of...", "< 30 Mins", "Freezer", "Small Appliance"] [RecipeIngredientQuantities] ["1", "2 1/2", "1 1/3", "1/2", "1", "1"] [RecipeIngredientParts] ["sugar", "water", "fresh lemon juice", "orange, rind of", "lemon, rind of"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 118.7 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.0 [CarbohydrateContent] 30.3 [FiberContent] 0.1 [SugarContent] 28.8 [ProteinContent] 0.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Bring the sugar and the water to a boil. Boil 5-10 minutes, until the sugar is completely dissolved. Cool slightly and strain. Add the juices and rinds, stirring to mix well, or whirl in a food processor. Transfer the liquid to a glass bowl, and freeze to a mush. Use an electric mixer or a food processor to beat the frozen mixture until smooth. Pour into a container of your choice, and return to the freezer. Freeze until firm.
[Name] Beid Bi Lamoun (Egg and Lemon Soup) [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-01-02T14:45:00Z [Description] This is a great favorite all over the Middle East. It is the Greek avgolemono. Egg yolks alone or whole eggs are used as a thickening for this very lemony soup. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Fruit", "Meat", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Low Protein", "Healthy", "Kosher", "Potluck", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["7 1/2", NA, NA, "1/3", "3", "1 -2", "2"] [RecipeIngredientParts] ["salt", "white pepper", "rice", "eggs", "parsley", "chives"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 173.6 [FatContent] 5.7 [SaturatedFatContent] 1.7 [CholesterolContent] 103.4 [SodiumContent] 432.9 [CarbohydrateContent] 20.1 [FiberContent] 0.2 [SugarContent] 5.0 [ProteinContent] 9.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Make a rich chicken stock with leftover chicken bones or giblets. If it is not strong enough, add a stock cube. Season with salt and pepper. Add the rice, pastina, or tapioca to the boiling stock and simmer until tender. Beat the egg yolks or whole eggs and add the lemon juice, beating constantly. Add a ladleful of the soup to the egg mixture and beat well. Pour this back into the pan slowly, still beating constantly. Keep the heat under the pan very low, and cook the soup gently, stirring all the time, until it thickens. On no account allow it to boil, or the eggs will curdle. Taste and adjust seasoning, adding more lemon juice if necessary. Garnish, if you like, with chopped parsley or chives, and serve immediately.
[Name] Chicken Papadoris [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-02T14:46:00Z [Description] This is an excellent light curry dish to be served over cooked rice. I developed this recipe in Palm Springs, CA and it has been a big success with everyone who has tried it. The recipe name is very original as I named it after some friends of mine. Her name was "Doris" and I called her husband "Papa". Therefore, "CHICKEN PAPADORIS". You can also use chicken drumettes, wings or thighs. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Fruit", "Meat", "Greek", "African", "Asian", "European", "Very Low Carbs", "Spicy", "< 30 Mins", "Stove Top", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["2", "4", "1", "4", "1/4", "2", "2", "14", "1/4", "1", "2", "1/4"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "butter", "margarine", "onion", "garlic cloves", "pine nuts", "soy sauce", "Hungarian paprika", "coconut milk", "ground cumin", "curry powder", "tapioca", "cornstarch", "cold water"] [AggregatedRating] 4.5 [ReviewCount] 16.0 [Calories] 328.0 [FatContent] 22.9 [SaturatedFatContent] 14.4 [CholesterolContent] 87.9 [SodiumContent] 442.3 [CarbohydrateContent] 5.2 [FiberContent] 0.8 [SugarContent] 0.9 [ProteinContent] 26.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Remove all fat from chicken breasts and discard. Cut chicken breasts into bite size pieces. In a large frying pan, melt butter, add onion and garlic and saute' until onions are translucent. Add chicken pieces, cover and fry until cooked through and have turned white, about 6 minutes, stirring occasionally. Stir in pine nuts, soy sauce, paprika, coconut milk, cumin and curry powder; cover and continue cooking for about 5 more minutes, stirring occasionally. In a cup, mix together tapioca starch and water until dissolved. Near the end of cooking the chicken and while sauce is bubbling, add cornstarch mixture, small amounts at a time, stirring constantly until the sauce thickens. Use only enough tapioca mixture so that the sauce has the consistency of gravy. Adjust seasonings to taste.
[Name] Yaku's Stuffed Chicken [AuthorId] 27675 [AuthorName] yaku sexy chef [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-01-02T14:47:00Z [Description] Make and share this Yaku's Stuffed Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Cheese", "Vegetable", "Meat", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1/2", "1/2", "1/2", "50", "1", "1", "1", "1/2", "1", "1", "15"] [RecipeIngredientParts] ["chicken breasts", "spinach", "smoked gruyere cheese", "garlic", "cinnamon", "nutmeg", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 369.2 [FatContent] 24.5 [SaturatedFatContent] 10.7 [CholesterolContent] 133.6 [SodiumContent] 106.2 [CarbohydrateContent] 5.2 [FiberContent] 0.5 [SugarContent] 3.9 [ProteinContent] 31.1 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Make an incision in the side of chicken breast. Mix all other ingredients (3/4 of the cheese] and equally stuff the four chicken breast with mixture, except butter and cream. In hot pan with clarified butter sear chicken and then bake for 12 min or until done. In sauce pan, heat cream, cinnamon, nutmeg and honey and rest of the cheese, whisking till smooth. Place chicken on plate and pour sauce over chicken. Garnish with red pepper and sage leaves.
[Name] Szechuan Mushroom Stir Fry [AuthorId] 27736 [AuthorName] Milann Taylor [CookTime] PT15M [PrepTime] PT2M [TotalTime] PT17M [DatePublished] 2002-01-02T14:48:00Z [Description] I made up this recipe tonight. I had to cook the mushrooms and I was craving avocados. I threw it together for lack of anything better to do. Make it vegan using vegan noodles. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Spicy", "< 30 Mins", "Stove Top", "Stir Fry", "Easy"] [RecipeIngredientQuantities] [NA, NA, "2", "1", "1 -2", "1", NA] [RecipeIngredientParts] ["lemon juice", "portabella mushrooms", "avocado", "extra virgin olive oil", "spaghetti noodles"] [AggregatedRating] nan [ReviewCount] nan [Calories] 484.6 [FatContent] 43.3 [SaturatedFatContent] 6.2 [CholesterolContent] 0.0 [SodiumContent] 24.4 [CarbohydrateContent] 25.7 [FiberContent] 16.0 [SugarContent] 4.3 [ProteinContent] 8.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Sprinkle the mushrooms with Cajun seasoning and squirt them with the lemon juice. Heat oil in wok or skillet. Cube the mushrooms and add them to the skillet. Stir fry for 2-3 minutes. Add the Szechuan sauce. Stir thoroughly to incorporate the sauce. Add spaghetti noodles when the mushrooms are browned. Transfer to plate when noodles are heated through. Top with cubed avocado.
[Name] A&p Spanish Cake [AuthorId] 27782 [AuthorName] mycatskillscabin DeS [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2002-01-02T14:51:00Z [Description] Make and share this A&p Spanish Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/4", "1/2", "1", "1", "3/8", "3/8", "3/8", "3/8", "3/4", "1/2", "1/2", "3/4", "1/2", "1/2", "1/4", "1", "1/2", "2", "3/4", "1/4", NA, "4", "2", "1", "4", "2", "2", "1", "1", "1", "1", "1/2", "2", "1"] [RecipeIngredientParts] ["butter", "sugar", "egg", "flour", "ground cloves", "salt", "nutmeg", "ginger", "cinnamon", "baking powder", "baking soda", "buttermilk", "dried prune", "walnuts", "golden raisin", "cream cheese", "lemon, rind of", "lemon juice", "vanilla", "salt", "powdered sugar", "water", "raisins", "shortening", "all-purpose flour", "white sugar", "baking soda", "ground cloves", "ground nutmeg", "ground cinnamon", "ground allspice", "salt", "eggs"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 9451.8 [FatContent] 415.6 [SaturatedFatContent] 120.0 [CholesterolContent] 857.4 [SodiumContent] 7935.5 [CarbohydrateContent] 1355.0 [FiberContent] 55.8 [SugarContent] 746.5 [ProteinContent] 141.8 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Cream butter and sugar together. Add egg; beat until light and fluffy. Sift together flour, spices, and baking powder and soda. Add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in remaining ingredients. Turn into greased 8 inch square pan. Bake@ 350 degrees for 35 minutes. Cool in pan 5 minutes, then turn onto rack to cool thoroughly. Cut into 3 strips. Spread cream cheese frosting between layers and on top of cake. CREAM CHEESE FROSTING------------------------ Beat cream cheese with lemon peel, lemon juice, vanilla, salt until light and fluffy. Beat in enough powdered sugar to make spreading consistency about 2 cups. Spanish Bar Cake#2--------------. Preheat oven to 350 degrees F (175degrees C]. Lightly grease one 13x9 inch cake pan. Cook raisins and water for 10 minutes over medium heat. Stir in the shortening. Remove from heat and let mixture cool. Combine flour, salt, baking soda,ground cloves, ground nutmeg, ground cinnamon, ground allspice, and salt. Add flour mixture to the cooled raisin mixture and blend well. Stir in the beaten eggs. Add the chopped nuts (if desired]. Pour batter into prepared pan. Bake at 350 degrees F (175degrees C] for 35 minutes. Makes 1-9x13 inch cake.
[Name] Russian Friendship Tea Mix [AuthorId] 27783 [AuthorName] HeatherFeather [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-02T14:55:00Z [Description] This is a delicious orangey tea that just smells wonderful! I portion out some of the mix in little holiday ziploc baggies to give as gifts at the holidays. I am always surprised how many people have never had this tea. I have used this recipe for 8 years and have had many positive comments. A nice way to present this tea is to fill a zip-plastic baggie with some of the tea mix and place in a gift mug. This is an instant version of the real Russian tea, which is more like a hot fruity tea punch. Imagine a warm, sweet spiced apple cider, only with a citrusy/orange taste instead. This will not taste like a brewed black tea. The lemonade mix called for is one tiny packet, enough to make a 2 quart size pitcher (although you only use the mix dry). If you are subbing in sugar-free versions of any ingredients (which do work just fine) be aware that they will weigh less than anything made with sugar, so measuring by volume (such as US type cups and spoons) is key here if you are converting the recipe. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/63/2/picQ1QtTu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/63/2/picxCQTDY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/63/2/picajrSxS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/63/2/picX2q7DO.jpg"] [RecipeCategory] Beverages [Keywords] ["Russian", "European", "Winter", "Christmas", "< 15 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 - 1 1/2", "2", "1/2", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["sugar", "ground cinnamon", "ground allspice", "ground cloves"] [AggregatedRating] 5.0 [ReviewCount] 38.0 [Calories] 210.5 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 4.6 [CarbohydrateContent] 53.5 [FiberContent] 0.9 [SugarContent] 50.1 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 4 cups mix [RecipeInstructions] Combine all ingredients well and store in an airtight container. To use, fill a mug with boiling water and stir in 2-3 teaspoons of mix, to taste. If all you can find is presweetened lemonade, then use the amount of dry mix needed for a 2 quart pitcher according to the package instructions and leave out the sugar.
[Name] Mediterranean Veggie-Full Soup [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2002-01-02T14:56:00Z [Description] Make and share this Mediterranean Veggie-Full Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegetable", "Southwest Asia (middle East]", "Asian", "European", "Vegan", "Kosher", "Potluck", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1", "2", "1/4", "1/4", "20", "20", "8", "1/2", "6", "1", "1", "1", NA, "1", "2", NA, NA, NA] [RecipeIngredientParts] ["olive oil", "onions", "whole tomatoes", "ground turmeric", "ground ginger", "ground cinnamon", "cilantro", "Italian parsley", "Spanish saffron threads", "vegetable broth", "lentils", "garbanzo beans", "salt", "fresh ground pepper", "egg", "cilantro leaf", "lemon wedge"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 156.6 [FatContent] 4.4 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 460.8 [CarbohydrateContent] 24.6 [FiberContent] 6.5 [SugarContent] 4.5 [ProteinContent] 6.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oil in large soup pot over medium-high heat. Fry onions, stirring occasionally, until golden, 4 to 5 minutes. Meanwhile, blend tomatoes, turmeric, ginger, cinnamon, cilantro, parsley and saffron in blender. Add to onions, cover and bring to rolling boil over high heat. Lower heat to medium, add wheat berries and broth and cover tightly. Cook until wheat berries are fairly tender, 1 to 1 1/2 hours. Add lentils and garbanzo beans with liquid. Cover and cook until lentils are tender, 20 to 25 minutes. Ten minutes before serving, lower heat to simmer and season with salt and pepper to taste. Just before serving, beat egg with lemon juice in small bowl and add to soup, stirring with long wooden spoon until mixture forms strands. Ladle soup into individual soup bowls. Top with cilantro and serve immediately with lemon wedges and crusty bread.
[Name] Mom's Cornmeal Mush [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-01-02T14:58:00Z [Description] This is my husband's treasured recipe of his mom's for corn meal mush. You can cook and then serve with salt and pepper or jelly or syrup. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Grains", "Vegetable", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1 1/2", "1", "1"] [RecipeIngredientParts] ["salt", "cornmeal", "cold water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 203.4 [FatContent] 6.0 [SaturatedFatContent] 3.0 [CholesterolContent] 15.2 [SodiumContent] 950.1 [CarbohydrateContent] 30.8 [FiberContent] 2.2 [SugarContent] 7.9 [ProteinContent] 7.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place the milk on top of double boiler. Place over hot water and heat the milk until hot. Combine cornmeal, salt and cold water and stir until smooth. Add to the hot milk, stirring constantly and cook for 10 minutes or until thickened. Cover and cook for about 30 minutes longer. Divide and put in 2 medium size loaf pans. Slice and fry in hot oil when cooled.
[Name] Crock Pot Autumn Chicken [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10H [PrepTime] PT10M [TotalTime] PT10H10M [DatePublished] 2002-01-02T14:59:00Z [Description] Make and share this Crock Pot Autumn 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/16/63/5/piczn0F1N.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/63/5/picdgnmMp.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "Kosher", "Potluck", "Weeknight", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "1", "4", NA, NA, NA, NA] [RecipeIngredientParts] ["chicken breasts", "chicken breasts", "parsnips", "carrots", "acorn squash", "chicken broth", "garlic cloves", "salt", "pepper", "nutmeg", "honey"] [AggregatedRating] 3.5 [ReviewCount] 3.0 [Calories] 202.5 [FatContent] 7.5 [SaturatedFatContent] 2.1 [CholesterolContent] 46.4 [SodiumContent] 408.8 [CarbohydrateContent] 15.6 [FiberContent] 2.5 [SugarContent] 1.8 [ProteinContent] 18.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel and chop carrots and parsnips and place them in the bottom of the crock pot. Sprinkle with garlic. Place chicken on top. Pour in broth. Cut squash into chunks and slice off the skin. Place on top of chicken. Sprinkle desired amounts of salt, pepper and nutmeg on top of squash and drizzle enough honey on top to lightly cover the squash. Cook on low 8-10 hours.
[Name] Finger licking yummy chocolate crunchies! [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2002-01-02T15:00:00Z [Description] I saw this on TV on Mirch Masala, Star Plus. It is delicious, so crunchy, munchy, mmmmmmmmm! Oh, this also happens to be my first recipe for 2002!!! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Asian", "Indian", "Kid Friendly", "< 15 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "6 -8", "1/2", "3", "1", "1/2", "1", NA] [RecipeIngredientParts] ["golden syrup", "honey", "butter", "sugar", "cocoa powder", "cashews", "cashews"] [AggregatedRating] nan [ReviewCount] nan [Calories] 70.3 [FatContent] 3.4 [SaturatedFatContent] 1.7 [CholesterolContent] 5.9 [SodiumContent] 38.5 [CarbohydrateContent] 10.1 [FiberContent] 0.3 [SugarContent] 4.2 [ProteinContent] 0.7 [RecipeServings] nan [RecipeYield] 31 cases [RecipeInstructions] In a saucepan, put the golden syrup. Add butter. Add sugar. Add cocoa powder. Allow to boil JUST ONCE. Remove from heat. Add cornflakes, murmure and cashews. Put into paper cases. Garnish with few chopped cashews. Put in your refrigerator to set. Serve after dinner!
[Name] Hot-Sweet No Tomato Salsa [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-01-02T15:02:00Z [Description] Make and share this Hot-Sweet No Tomato Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Spreads", "Lunch/Snacks", "Papaya", "Tropical Fruits", "Fruit", "Vegetable", "Canadian", "Winter", "Spicy", "Christmas", "< 15 Mins", "Refrigerator", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "1/2", "1 1/2", "1 1/2", "1/4", "1/2", "48"] [RecipeIngredientParts] ["cucumber", "pimientos", "parsley", "green onions", "lime rind", "lime juice", "sugar", "crushed red pepper flakes", "papayas", "mango"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 108.4 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 16.7 [CarbohydrateContent] 27.0 [FiberContent] 3.6 [SugarContent] 18.5 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Pare and halve cucumber, remove seeds, discard, chop cucumber finely. Mix cucumber with pimentos, chopped as necessary to make a finely textured salsa, the parsley, green onion, lime rind, lime juice, sugar and red pepper flakes. Stir in papaya or mango for a tropical taste, cantaloupe will do in a pinch. Cover and chill until serving time. Serve as a dip or spread for Triscuits.
[Name] Spinach & Mushroom Salad [AuthorId] 4470 [AuthorName] Bergy [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-01-02T15:03:00Z [Description] Nice refreshing salad, Very low calorie. Eye appealing. Use with Recipe #16611, Lemon-Yogurt Vinaigrette. A variation on this recipe is to use Fresh Spring Greens in place of the spinach and a raspberry vinaigrette [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/63/8/pickpDcIt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/63/8/picOVal58.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/63/8/picpNfBzj.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Canadian", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 30 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "6", "1", "2"] [RecipeIngredientParts] ["fresh spinach", "fresh mushrooms", "fresh lemon juice", "fresh parsley"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 16.4 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 32.1 [CarbohydrateContent] 2.6 [FiberContent] 1.2 [SugarContent] 0.7 [ProteinContent] 2.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Tear or cut the spinach leaves into small pieces. Toss the mushrooms with the lemon juice. Place spinach in salad bowl top with mushrooms and sprinkle with parsley. Toss with Lemon-Yogurt Vinagrette (Recipe #16611] dressing just before serving.
[Name] Toad in the Hole [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2002-01-02T15:04:00Z [Description] Savoury, spicy, British breakfast dish. I doubt that you have eaten sausage prepared in this fashion. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/63/9/01505718937.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/63/9/01505718905.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/63/9/picL7mtt6.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "Lunch/Snacks", "Pork", "Meat", "Scottish", "European", "Kid Friendly", "Spicy", "< 60 Mins", "Oven", "Beginner Cook", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "4", "1", "10"] [RecipeIngredientParts] ["butter", "sausage", "flour", "egg", "milk"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 584.1 [FatContent] 42.6 [SaturatedFatContent] 16.9 [CholesterolContent] 144.6 [SodiumContent] 1129.3 [CarbohydrateContent] 28.0 [FiberContent] 0.8 [SugarContent] 0.2 [ProteinContent] 20.7 [RecipeServings] 4.0 [RecipeYield] 1 pound [RecipeInstructions] ["Pre-heat oven to 425 (220 C/ Gas 7].", "Place butter and sausages in a 10\" x 12\" roasting pan.", "Cook for 10 minutes, or until they are done to your liking.", "Sift the flour into a bowl.", "Break in the egg.", "Gradually add half the milk, beating to form a smooth batter.", "Pour in the remaining milk and beat until quite smooth.", "Alternatively, add the flour, milk and egg to a blender or food processor and blend until smooth.", "Pour the batter into the roasting pan and bake for 40-45 minutes, until the batter is well risen and golden." ]
[Name] Grilled Flank Steak Argentine [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT26M [PrepTime] PT2H15M [TotalTime] PT2H41M [DatePublished] 2002-01-02T15:05:00Z [Description] Make and share this Grilled Flank Steak Argentine 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/16/64/0/picFKMqkW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/64/0/picBw1u1B.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/64/0/picewqJNC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/64/0/pictAUQzJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/64/0/picM47TnO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/64/0/picqRvr7D.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Canadian", "Kid Friendly", "Spring", "Summer", "Winter", "Weeknight", "Broil/Grill", "Oven", "Beginner Cook", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/3", "1", "2", "2", "1", "1/2", "1", "1/2", "1", "1/2", "1/2", "4"] [RecipeIngredientParts] ["reduced-sodium chicken broth", "extra virgin olive oil", "fresh lemon juice", "garlic", "fresh oregano", "dried oregano", "crushed red pepper flakes", "onion", "flat leaf parsley", "beef flank steak", "salt", "pepper", "baking potatoes"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 361.0 [FatContent] 12.8 [SaturatedFatContent] 4.3 [CholesterolContent] 78.4 [SodiumContent] 358.9 [CarbohydrateContent] 30.8 [FiberContent] 3.2 [SugarContent] 2.1 [ProteinContent] 30.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put broth, oil, lemon juice, garlic, oregano, red pepper, onion, and parsley in large zip lock plastic bag. Seal bag tightly and shake to mix Chimichurri sauce. Rub steak on both sides with 1/4 teaspoon salt and 1/4 teaspoon black pepper, and then put steak into bag and close. Refrigerate at least 30 minutes, or up to 2 hours, turning bag one time. Meanwhile, place a wire cookling rack over paper towels. Cut potatoes lenghtwise, do not peel, into 1/2 inch thick slices. Bring potatoes, remaining salt and pepper and enough water to cover to a boil in large saucepan over high heat. Reduce heat to medium and simmer until potatoes are almost tender, about 10 minutes, transfer potatoes back to rack. Lightly coat potatoes on both sides with veggie cooking spray, butter or olive oil flavoured. Remove steak from sauce. Boil sauce vigorously in small saucepan 3 minutes, stirring constantly, remove from heat and cover to keep warm. Meanwhile, coat grill pan with veggie spray and set over medium high heat. Cook steak and potatoes until steak is done to taste, 3 to 4 minutes on each side for medium rare, 4 to 5 minutes for medium; and potatoes are crispy, about 4 minutes per side. Thinly slice steak across the grain. Divide potato and steak slices among 4 plates. Spoon about 2 tablespoons warm Chimichurri sauce over each serving.
[Name] Turkish Cornbread [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2002-01-02T15:10:00Z [Description] This is slightly heavier than American corn bread, with the distinct flavor of olive oil. It's very nice as an accompaniment to soups and bean dishes. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/64/1/picVkFkus.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/64/1/picq171ZS.jpg"] [RecipeCategory] Breads [Keywords] ["Grains", "Vegetable", "Turkish", "Southwest Asia (middle East]", "Asian", "Kosher", "High In...", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "2", "1", "1/2", "1", "1 1/2", "2", "2"] [RecipeIngredientParts] ["whole wheat flour", "baking powder", "sugar", "salt", "plain low-fat yogurt", "eggs", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 106.9 [FatContent] 4.0 [SaturatedFatContent] 0.9 [CholesterolContent] 37.1 [SodiumContent] 194.4 [CarbohydrateContent] 14.2 [FiberContent] 1.4 [SugarContent] 2.7 [ProteinContent] 4.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 425 degrees. Oil an 8\" x 4\" loaf bread pan or an 8\" x 8\" round cake pan. Sift together the flour, baking powder, sugar, salt, and cornmeal. Beat together the yogurt, eggs, and olive oil. Stir in the dry ingredients and mix well but don't overwork. Pour into the oiled pan and bake for 30 minutes, until the top is golden and the bread firm. Cool in the pan for 5 minutes, then transfer to a wire rack to cool another 15 minutes or more before slicing (for a loaf] or cutting into squares or wedges if baked into a cake pan. Storing: Cover the pan with foil, or keep leftover pieces in plastic bags. This bread does not freeze well.
[Name] Eggplant (Aubergine) Kuku (Persian Eggplant) [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H10M [PrepTime] PT15M [TotalTime] PT1H25M [DatePublished] 2002-01-02T15:11:00Z [Description] Make and share this Eggplant (Aubergine) Kuku (Persian Eggplant) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Southwest Asia (middle East]", "Asian", "Low Protein", "Kosher", "Potluck", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1/2", "2", "4", "4", "4", "1/4", "1", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["eggplants", "eggplants", "ghee", "onions", "garlic cloves", "eggs", "fresh parsley", "powdered saffron", "lime, juice of", "baking powder", "all-purpose flour", "salt", "fresh ground black pepper"] [AggregatedRating] 4.5 [ReviewCount] 13.0 [Calories] 432.0 [FatContent] 32.9 [SaturatedFatContent] 5.2 [CholesterolContent] 211.5 [SodiumContent] 766.5 [CarbohydrateContent] 27.5 [FiberContent] 10.7 [SugarContent] 10.3 [ProteinContent] 11.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel the eggplants, cut them lengthwise in quarters if they are large, and salt them to remove bitternes if necessary. Brush each side of the eggplant pieces with eggwhite to reduce the oil needed for frying. In a skillet, heat 4 tablespoons oil over medium heat. Add the onion and stir-fry for 10 minutes, until translucent. Add the eggplant and garlic and stir-fry 10 minutes longer, until all sides are lightly golden brown. Remove from heat and allow to cool. Preheat the oven to 350°F. Pour 4 tablespoons of oil into an 8-inch baking dish lined with parchment paper. Break the eggs into a large bowl. Add the parsley, saffron water, lime juice, baking powder, flour, salt, and pepper. Beat thoroughly with a fork. Add the eggplant, onion and garlic and mix thoroughly. Pour the mixture into the dish and bake uncovered for 45 to 50 minutes, until the edge is golden brown. Serve the kuku from the baking dish or unmold it by loosening the edge with a knife and inverting the dish onto a serving platter. Remove the parchment paper.
[Name] Cucumber & Enoki Salad [AuthorId] 4470 [AuthorName] Bergy [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2002-01-02T15:11:00Z [Description] Enoki can be difficult to find but when you do try this salad it's good. Enoki are very tiny long stemmed mushroons the head is about 1/8" across. Low calorie recipe Enjoy and spare the waistline [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Canadian", "Low Protein", "Vegan", "Low Cholesterol", "< 30 Mins", "No Cook"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "1/2", "1/2", "1", "1", "1/2", "5", "1", "2", NA] [RecipeIngredientParts] ["cucumber", "rice wine", "fresh ginger", "garlic", "sugar", "reduced sodium soy sauce", "red leaf lettuce", "peas", "radishes", "lite olive oil", "fresh lemon juice", "pepper"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 68.5 [FatContent] 3.0 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 37.4 [CarbohydrateContent] 8.7 [FiberContent] 2.4 [SugarContent] 2.9 [ProteinContent] 2.7 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Peel the cucumber, cut in half lengthwise and remove seeds. Slice cucumber very thinly and place in a bowl. Mix together the vinegar, ginger, garlic, sugar and soy, whisk well. Pour vinegar mixture over the cukes& toss to coat, setaside. Combine the lettuce, enoki, peas and radishes in a salad bowl toss with oil, lemon juice and pepper to taste. Add cucumbers and toss again. Serve.
[Name] Southern Comfort Chicken [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H6M [PrepTime] PT10M [TotalTime] PT1H16M [DatePublished] 2002-01-02T15:17:00Z [Description] This is from the Scottish/English border region. To make it authentically British, you should use mead (if you can find it!) instead of Southern Comfort. But it's delicious either way. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken Thigh & Leg", "Chicken", "Poultry", "Apple", "Fruit", "Vegetable", "Meat", "Scottish", "European", "Very Low Carbs", "High Protein", "Kid Friendly", "Free Of...", "High In...", "Weeknight", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "2", "1", "1", "4", NA, "1", "5", NA] [RecipeIngredientParts] ["chicken legs-thighs", "olive oil", "butter", "onion", "mushrooms", "fresh parsley", "lemon juice"] [AggregatedRating] 3.5 [ReviewCount] 3.0 [Calories] 383.0 [FatContent] 17.8 [SaturatedFatContent] 5.0 [CholesterolContent] 96.9 [SodiumContent] 109.3 [CarbohydrateContent] 2.8 [FiberContent] 0.5 [SugarContent] 1.2 [ProteinContent] 26.8 [RecipeServings] nan [RecipeYield] 4 chicken joints [RecipeInstructions] Preheat the oven to 375 F degrees. Fry the chicken joints in the oil and butter until browned. Put them aside in a casserole dish. Make a sauce by adding the chopped onion to the oil and butter in the pan and fry for 2-3 minutes. Add the mushrooms, parsley, lemon juice, Southern Comfort and seasonings. Stir well and cook for a further 3 minutes before pouring the sauce over the chicken joints. Cover and cook in the 375°F oven for about an hour.
[Name] Chateaubriand [AuthorId] 24995 [AuthorName] BarbaraK [CookTime] PT25M [PrepTime] PT3M [TotalTime] PT28M [DatePublished] 2002-01-02T15:17:00Z [Description] Make and share this Chateaubriand recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA] [RecipeIngredientParts] ["beef tenderloin", "butter"] [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] 4.0 [RecipeYield] nan [RecipeInstructions] Rub the tenderloin with butter all over. Use salt and pepper as desired. Put it under the broiler and broil for about 25 minutes for rare for a 4-6 pound roast. While the tenderloin is cooking, prepare the peppercorn sauce. We really enjoy this. And you do NOT want to ruin a tenderloin roast by overcooking it.
[Name] Blueberry Cake [AuthorId] 27858 [AuthorName] Cody in Ontario [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-01-02T15:17:00Z [Description] Make and share this Blueberry Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "Berries", "Fruit", "Canadian", "Kid Friendly", "Summer", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/4", "3/4", "1", "1 1/2", "1/2", "2", "1/2", "1/2", NA] [RecipeIngredientParts] ["shortening", "sugar", "egg", "flour", "salt", "baking powder", "milk", "lemon juice", "blueberries"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 1872.4 [FatContent] 62.5 [SaturatedFatContent] 17.4 [CholesterolContent] 228.6 [SodiumContent] 2022.5 [CarbohydrateContent] 301.6 [FiberContent] 5.1 [SugarContent] 150.8 [ProteinContent] 29.7 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Cream Shortning and Sugar. Add Beaten Egg. Mix Dry Ingredients and Milk And Add To The Egg Mixture. Line pan with blueberries and sprinkle with sugar. Pour mixture Over Blueberries. Bake 50 minutes Or Untill Golden Brown at 350°F degrees.
[Name] Roasted Chicken with Peppers [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT55M [PrepTime] PT10M [TotalTime] PT1H5M [DatePublished] 2002-01-02T15:17:00Z [Description] Make and share this Roasted Chicken with 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/16/64/7/picrIwJgs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/64/7/picdnjSxY.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "Very Low Carbs", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "1 1/2", "1", "1 1/4", "3/4", "3", "1"] [RecipeIngredientParts] ["chicken", "olive oil", "rosemary", "lemon juice", "salt", "pepper", "bell peppers", "onion"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 648.9 [FatContent] 46.7 [SaturatedFatContent] 12.4 [CholesterolContent] 198.4 [SodiumContent] 672.5 [CarbohydrateContent] 4.8 [FiberContent] 1.4 [SugarContent] 2.2 [ProteinContent] 50.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place washed and dryed chicken in a shallow roasting pan. Combine 2 tablespoons oil, rosemary and lemon juice. Brush over chicken. Sprinkle 1 teaspoons salt and 1/2 teaspoon pepper over chicken. Roast in a preheated 375 degree oven for 15 minutes. Cut bell peppers lengthwise into 1/2 strips. Slice onion into thin wedges. Toss vegetables with remaining oil, salt and pepper. Place veggies around chicken. Continue roasting until veggies are tender and chicken is cooked, about 40 minutes. Serve chicken with peppers and pan drippings.
[Name] Apple Cartwheels [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2002-01-02T15:17:00Z [Description] This is from the Nestle Toll House cookbook. I have never tried this recipe and am posting it in response to a request. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "Lunch/Snacks", "Apple", "Fruit", "Peanut Butter", "Low Protein", "Toddler Friendly", "Kid Friendly", "Potluck", "Halloween", "< 30 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["8", "6", "1/2", "1/4", "1"] [RecipeIngredientParts] ["apples", "chocolate chips", "peanut butter", "raisins", "honey"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 78.3 [FatContent] 3.7 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 19.7 [CarbohydrateContent] 11.9 [FiberContent] 1.7 [SugarContent] 9.2 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 32 cartwheels [RecipeInstructions] Remove the core from each apple, leaving a 1-1/4 inch diameter cavity down the center, set aside In a blender, process the chocolate chips until they are chopped. In a small bowl, combine the chopped chocolate chips with the last 3 ingredients. Stuff each apple with the mixture. Wrap each apple in plastic wrap and refrigerate until well chilled. When ready to serve, cut each apple crosswise into 1/2 inch slices.
[Name] Zucchini Chocolate Cake [AuthorId] 27858 [AuthorName] Cody in Ontario [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-01-02T15:17:00Z [Description] Make and share this Zucchini Chocolate Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "Canadian", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2 1/2", "1/2", "3/4", "3", "2", "2 1/2", "1 1/2", "2", "2", "1/2 - 3/4", NA] [RecipeIngredientParts] ["flour", "butter", "margarine", "eggs", "zucchini", "baking powder", "baking soda", "sugar", "vanilla", "milk"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 4373.0 [FatContent] 166.9 [SaturatedFatContent] 98.9 [CholesterolContent] 1017.6 [SodiumContent] 4086.8 [CarbohydrateContent] 680.8 [FiberContent] 25.5 [SugarContent] 407.9 [ProteinContent] 68.0 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Mix all ingredients together in large bowl. Bake 350F degrees For 1 Hour (or until a toothpick comes out clean] in a 9x13 pan. Enjoy!
[Name] Green Beans with Blue Cheese and Roasted Peppers [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-01-02T15:17:00Z [Description] Make and share this Green Beans with Blue Cheese and Roasted Peppers recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["20", "1/2", "1/8", "1/8", "4", "1/2", "3/4", "1/2", "1"] [RecipeIngredientParts] ["salt", "pepper", "cream cheese", "milk", "blue cheese", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 323.3 [FatContent] 20.1 [SaturatedFatContent] 11.7 [CholesterolContent] 57.0 [SodiumContent] 643.4 [CarbohydrateContent] 23.6 [FiberContent] 4.3 [SugarContent] 5.0 [ProteinContent] 12.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Spray a 2 qt casserole dish with nonstick cooking spray. Combine beans, red pepper strips, salt and pepper in the prepared dish. combine milk and cream cheese in a small saucepan. Stir over low heat until melted. Add blue cheese. Stir just until mixed in. Pour cheese mixture over beans. Combine bread crumbs and butter. Sprinkle over beans and cheese. Bake in a preheated 350 degree oven, covered, for 20 minutes.
[Name] Bubble & Squeak [AuthorId] 27584 [AuthorName] Andy Mann [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-01-02T15:19:00Z [Description] Working class,poor mans food usually made from leftovers,now sold in British restaurants,hotels and cafe's as a "special",Bubble&Squeak has a fond place in British hearts amongst the 40 odds+ for breakfast,it's nothing special,just very,very tasty,and don't,please,not ever,use instant potato mixes,they just do not work! [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Potato", "Vegetable", "Scottish", "Welsh", "European", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Winter", "< 30 Mins", "Stove Top", "Inexpensive"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["mashed potatoes", "potato", "cabbage", "onion", "salt", "pepper", "butter"] [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] nan [RecipeInstructions] If cooking fresh just boil some potatoes,green cabbage and onion together,drain, No need to mash ingredients at all. Melt some butter in a pan (I add black pepper here,salt is usually added when cooking the spuds] and brown in the butter,push it down in the pan until nicely brown on one side then turn it over or just stir it up until it's how you like it! But it has to be brown! If using leftover mashed potato with butter already added then no need to add more,just brown slowly to taste but don't burn it,you can even form into patties and freeze if you like to cook as and when, This is a British breakfast dish traditionally served with eggs,bacon,sausages,etc,but it's great with a thick slice of real home cured ham,a poached egg or two,and even pickles, Don't try it with any kind of instant mashed potato,it just does'nt work! For a quick hash the way we Brits make it just add some cubed corned beef (Sorry,we only get the stuff in the tin] and a generous dash of Worcestershire sauce,a little soy sauce or mushroom condiment will do but there is no substitute for the real Lea&Perrins Worcestershire sauce! If serving as a corned beef hash you need do nothing more than put a poached egg or two on top, (fried if you must] and serve with good strong coffee or lemon tea for a real pick me up and get up and go to work breakfast! Enjoy!
[Name] Aunt Darlene's Macaroni & Cheese [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2002-01-04T16:48:00Z [Description] The absolute best macaroni and cheese I have ever tasted. My kids love macaroni and cheese and this takes it up a notch! Every time I have taken it to a potluck it is gone almost as soon as it is set out. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/65/2/picfvwHFN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/65/2/picdn5Hyb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/65/2/picU41JIO.jpg"] [RecipeCategory] Cheese [Keywords] ["Kid Friendly", "High In...", "Potluck", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", NA, "2", NA, NA, "1", NA, "2"] [RecipeIngredientParts] ["milk", "eggs", "butter", "margarine", "evaporated milk", "milk", "cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 14.0 [Calories] 276.7 [FatContent] 19.6 [SaturatedFatContent] 11.8 [CholesterolContent] 97.2 [SodiumContent] 456.6 [CarbohydrateContent] 8.8 [FiberContent] 0.2 [SugarContent] 0.5 [ProteinContent] 16.3 [RecipeServings] 10.0 [RecipeYield] 1 very large pan [RecipeInstructions] ["Boil macaroni until tender, then drain water completely.", "Put macaroni in a large bowl.", "Stir in cheese from package and butter as required on box directions. Stir eggs and evaporated milk together. Add to macaroni mixture. Add additional milk until it covers macaroni. Stir it up!", "Salt and pepper to taste.", "Pour the mixture into pan and stir in all of the shredded (and chunked] cheese reserving about 1 1/2 to 2 cups shredded cheese for the top.", "Cook on 375°F until cheese is golden brown." ]
[Name] Urban Cowboy [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-04T16:48:00Z [Description] This is a drink for anyone who thinks they are a cowboy. It has a lot of hop so don't say that I didn't warn you. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Vegan", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["20", "5", "5"] [RecipeIngredientParts] character(0) [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 60.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.1 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Layer in a shot glass in the order above. Admire your layering ability's (or lack of]. Shoot.
[Name] Nose Candy [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-04T16:48:00Z [Description] Make and share this Nose Candy recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["25", "5", "1/2"] [RecipeIngredientParts] ["Tabasco sauce", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5.4 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 30.2 [CarbohydrateContent] 1.3 [FiberContent] 0.0 [SugarContent] 1.2 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix the Tequila and tabasco sauce in a shot glass. Sprinkle the sugar on top. Skull.
[Name] Erin's Scalloped Potatoes and Ham [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT1H5M [PrepTime] PT20M [TotalTime] PT1H25M [DatePublished] 2002-01-04T16:49:00Z [Description] Make and share this Erin's Scalloped Potatoes and Ham 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/16/65/5/picTTcGGE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/65/5/piczCUpAJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/65/5/picCZBh5v.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/65/5/picIbi4fw.jpg"] [RecipeCategory] Ham [Keywords] ["Pork", "Potato", "Vegetable", "Meat", "Winter", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1", "1/2", "1 1/2", "1 1/2", "1", "5", "1", "1", "1", NA] [RecipeIngredientParts] ["butter", "onion", "flour", "half-and-half", "milk", "ham", "potatoes", "salt", "pepper", "cayenne pepper", "cheese"] [AggregatedRating] 5.0 [ReviewCount] 40.0 [Calories] 649.2 [FatContent] 39.2 [SaturatedFatContent] 23.9 [CholesterolContent] 125.6 [SodiumContent] 1409.8 [CarbohydrateContent] 56.8 [FiberContent] 5.3 [SugarContent] 3.3 [ProteinContent] 19.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Melt the butter over medium-low in a large deep pan.", "Add chopped onions and cook until the onions are soft.", "Add the flour and stir until the flour becomes frothy.", "Add the half and half and milk 1/2 a cup at a time, stirring in between.", "Add salt, pepper and cayenne pepper.", "Bring to a boil, reduce heat.", "Add ham, stir.", "Add potatoes and stir to coat.", "Pour into a buttered baking dish and put into the oven at 400F for 45 minutes, covered.", "Uncover after 45 minutes and continue baking at 400F for 20 minutes." ]
[Name] Quick Coconut Cream Pie [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-01-04T16:49:00Z [Description] Great home made flavor. Tastes like what you get in restaurants. I once had to make 10 of these for a family reunion! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/65/6/6VrWhEemQuK4T4HOn7du-coconut-pie.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/65/6/picLsWJr8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/65/6/picEO0pW6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/65/6/pic6rONj5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/65/6/picf6t2A2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/65/6/picAtbF0r.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/65/6/picD3mxBv.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Coconut", "Fruit", "Nuts", "Thanksgiving", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2/3", "1/3", "2", "2", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["sugar", "flour", "milk", "coconut", "vanilla", "butter", "Cool Whip"] [AggregatedRating] 5.0 [ReviewCount] 69.0 [Calories] 415.0 [FatContent] 25.3 [SaturatedFatContent] 16.2 [CholesterolContent] 51.3 [SodiumContent] 164.1 [CarbohydrateContent] 43.1 [FiberContent] 2.7 [SugarContent] 24.2 [ProteinContent] 5.6 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] In medium saucepan mix flour,sugar,milk,and egg yolks. Cook and stir until mixture comes to a boil. Boil for 1 minute. Remove from heat and add coconut, vanilla, and butter. Pour into crust. Cover with plastic wrap and refrigerate for 3 hours. Top with Cool Whip.
[Name] The Inn at Jackson's Orange Snowball Cookies [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2002-01-04T16:49:00Z [Description] Just found this recipe and, while I haven't tried it, just had to post it for all the Zaar orange lovers! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Oranges", "Citrus", "Fruit", "Kid Friendly", "Kosher", "Potluck", "Christmas", "Halloween", "< 60 Mins", "Oven", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "3/4", "1", "2 2/3", "1", "2", "3/4"] [RecipeIngredientParts] ["butter", "icing sugar", "all-purpose flour", "orange zest", "orange zest", "white sugar"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 157.8 [FatContent] 7.8 [SaturatedFatContent] 4.9 [CholesterolContent] 20.3 [SodiumContent] 54.8 [CarbohydrateContent] 20.8 [FiberContent] 0.4 [SugarContent] 10.0 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 24 cookies [RecipeInstructions] Using an electric mixer on medium-high speed, beat the butter in a large mixing bowl for 30 seconds; add the icing sugar and beat until combined, scraping the sides of the bowl occasionally. Beat in the orange juice until combined. Beat in as much of the flour as you can with the mixer. With a wooden spoon, stir in 1 tbsp of the orange peel, plus the remaining flour. Shape the dough into 1-1/4-inch balls. Roll each one in granulated sugar. Place the balls 2 inches apart on an ungreased cookie sheet. Bake in a preheated 325°F oven for 15 minutes, or until the bottoms are lightly browned. Cool on cookie sheet for 5 minutes. Meanwhile, in a food processor or blender, blend together the 3/4 cup of granulated sugar and the remaining 2 tsp orange peel. Roll the warm, baked cookies in this mixture. Cool on wire racks.
[Name] My Mom's Salad Dressing [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] nan [PrepTime] PT3M [TotalTime] PT3M [DatePublished] 2002-01-04T16:49:00Z [Description] I grew up in the south, and this is the only dressing I knew existed until I was grown. I eat others now, but I still use this one a lot. It's sweet-tart, creamy. Very good. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2"] [RecipeIngredientParts] ["mayonnaise", "sugar", "cider vinegar", "celery seed"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 9.3 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.4 [CarbohydrateContent] 2.2 [FiberContent] 0.0 [SugarContent] 2.1 [ProteinContent] 0.0 [RecipeServings] 6.0 [RecipeYield] 1 cup [RecipeInstructions] "Mix it all together and chill."
[Name] German Pancake [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-01-04T16:49:00Z [Description] Make and share this German Pancake 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/16/65/9/01488947310.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/65/9/pMlwWCj6TAiT7tHqT9Zw_20170305_113245.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/16659/aB93hdrSQJuShjKZARAE_20161204_080418.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/65/9/Fl3VUdwvQH2eWyaRbf9n_DSCN1459.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/65/9/01462409307.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/65/9/picCEGADZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/65/9/picUPJ166.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/65/9/pic4Qx38B.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/65/9/picz7rrHD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/65/9/picYldN9a.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/65/9/picFQm4w0.jpg"] [RecipeCategory] Breakfast [Keywords] ["German", "European", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1", "1/2", "2"] [RecipeIngredientParts] ["eggs", "milk", "flour", "salt", "butter"] [AggregatedRating] 5.0 [ReviewCount] 46.0 [Calories] 207.3 [FatContent] 10.3 [SaturatedFatContent] 5.0 [CholesterolContent] 201.9 [SodiumContent] 318.9 [CarbohydrateContent] 18.1 [FiberContent] 0.6 [SugarContent] 0.2 [ProteinContent] 9.8 [RecipeServings] 6.0 [RecipeYield] 1 pancake [RecipeInstructions] Preheat oven to 400 degrees. Place butter in 9x13 baking dish and place in oven to melt butter,tilt to coat bottom of pan. Place remaining ingredients in blender jar,blend until smooth. Pour into buttered baking dish. Bake for 20 minutes or until golden. Sprinkle with powdered sugar,cut into squares,serve warm. Serve with favorite syrup.

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