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[Name] Easy Stove Top Candied Sweet Potatoes [AuthorId] 16766 [AuthorName] Adam K. [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2002-01-04T16:49:00Z [Description] Make and share this Easy Stove Top Candied Sweet Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Kid Friendly", "Winter", "Christmas", "Thanksgiving", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6 -8", "1", "1/2", "1", "1", "1/4", "1"] [RecipeIngredientParts] ["brown sugar", "sugar", "vanilla", "butter", "cinnamon"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 750.0 [FatContent] 8.1 [SaturatedFatContent] 4.9 [CholesterolContent] 20.3 [SodiumContent] 218.0 [CarbohydrateContent] 171.2 [FiberContent] 11.3 [SugarContent] 57.6 [ProteinContent] 4.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Put all ingredients into a nice sized pot. Cover and bring to a boil. Reduce heat to a medium-low, stirring not to burn. Cook until nice and thick, about 45 minutes. They will get nice and thick as they cool down some.
[Name] Ragout [AuthorId] 20497 [AuthorName] Kim Weimer [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2002-01-04T16:49:00Z [Description] Make and share this Ragout recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "Meat", "European", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "6 -8", "2", "1", "1", "3", "1", NA] [RecipeIngredientParts] ["beef", "onion", "garlic", "green chili pepper", "bell pepper", "mushrooms", "basil", "cayenne pepper", "tomato sauce", "penne pasta", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 835.8 [FatContent] 81.0 [SaturatedFatContent] 33.5 [CholesterolContent] 112.4 [SodiumContent] 932.2 [CarbohydrateContent] 15.6 [FiberContent] 4.0 [SugarContent] 10.3 [ProteinContent] 13.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook Pasta according to package. In a large fry pan add the olive oil and saute the garlic, onion, chili, and bell pepper until tender. Add the mushrooms and cook for apporximately 3 more minutes. Add the tomatoe sauce, the herbs, and the beef. Simmer for approximately 5-7 minutes. Mix in the pasta, and simmer for another 10 minutes. Serve.
[Name] Lentil & Bacon Soup [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2002-01-04T16:49:00Z [Description] Wonderful on a cold snowy night served with homemade cornbread with maple butter and fried potatoes. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/66/2/01499028016.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/66/2/picw0Z5rd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/66/2/picCgjYqD.jpg"] [RecipeCategory] Lentil [Keywords] ["Beans", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "8", "1", "4 -5", "1", "2", "3", "2", "1", "2", "1", "1/4", "1"] [RecipeIngredientParts] ["dried lentils", "cold water", "tomatoes", "bacon", "onion", "carrots", "parsley", "wine vinegar", "garlic clove", "salt", "dried oregano", "pepper", "bay leaf"] [AggregatedRating] 4.5 [ReviewCount] 39.0 [Calories] 241.9 [FatContent] 2.6 [SaturatedFatContent] 0.7 [CholesterolContent] 2.7 [SodiumContent] 639.5 [CarbohydrateContent] 39.4 [FiberContent] 18.8 [SugarContent] 4.0 [ProteinContent] 16.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all ingredients in a Dutch oven. Cover and simmer for 45 minutes.
[Name] Sweet Potato Puffs [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-01-04T16:49:00Z [Description] Make and share this Sweet Potato Puffs recipe from Food.com. [Images] character(0) [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Vegetable", "Canadian", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Potluck", "Winter", "Christmas", "Thanksgiving", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1/3", "1", "1", "1/2", "1/4"] [RecipeIngredientParts] ["sweet potatoes", "egg", "ground nutmeg", "pecans"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 109.1 [FatContent] 2.6 [SaturatedFatContent] 0.4 [CholesterolContent] 21.1 [SodiumContent] 57.1 [CarbohydrateContent] 19.8 [FiberContent] 3.1 [SugarContent] 4.7 [ProteinContent] 2.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Peel and cut sweet potatoes into 1 inch pieces. Place potatoes in medium saucepan. Add enough water to cover, bring to boil over medium high heat. Cook 10 to 15 minutes or until tender. Drain potatoes and place in large bowl,mash until smooth. Alternatively, use 4 cups cooked, mashed sweet potatoes. Add orange juice, egg, orange peel and nutmeg, mix well. Preheat oven to 375 degrees. Spray baking sheet with nonstick cooking spray. Spoon potato mixture into 10 mounds on prepared baking sheet. Sprinkle pecans on tops of mounds. Bake 30 minutes or until centres are hot.
[Name] Sweet Potato with Brandy and Raisins [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2002-01-04T16:49:00Z [Description] Make and share this Sweet Potato with Brandy and Raisins recipe from Food.com. [Images] character(0) [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Vegetable", "Canadian", "Low Protein", "Low Cholesterol", "Healthy", "Potluck", "Christmas", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "4", "2/3", "1/4", "2", "1/4"] [RecipeIngredientParts] ["seedless raisin", "brandy", "sweet potatoes", "brown sugar", "margarine", "water", "ground cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 447.1 [FatContent] 11.5 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 221.1 [CarbohydrateContent] 76.5 [FiberContent] 4.7 [SugarContent] 51.5 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix raisins and brandy in small bowl, let stand 20 minutes. Drain raisins. Layer sweet potatoes in 9 x9 x2 inch baking pan, top with raisins. Mix brown sugar, margarine, water and cinnamon in small saucepan, heat to boil. Pour over sweet potatoes. Bake in preheated oven at 350 degrees for 40 minutes, basting with pan juices occasionally.
[Name] Chocolate Bar Cake [AuthorId] 26399 [AuthorName] Theresa Thunderbird [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2002-01-04T16:49:00Z [Description] Make and share this Chocolate Bar Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 -2", "2", "2 1/2", "2", "1/2", "1", "4", "1", "6"] [RecipeIngredientParts] ["margarine", "sugar", "plain flour", "vanilla", "baking soda", "buttermilk", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1022.7 [FatContent] 47.5 [SaturatedFatContent] 12.9 [CholesterolContent] 152.8 [SodiumContent] 584.9 [CarbohydrateContent] 135.3 [FiberContent] 2.9 [SugarContent] 91.8 [ProteinContent] 14.6 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Melt chocolate bars in syrup in a double boiler. Cool. Cream sugar and margarine. Add eggs one at a time. Add cooled melted chocolate,then flour and milk alternately. Add vanilla. Bake 1 1/2 hours in tube or bundt pan which has been lightly greated and floured,bake at 300 degrees. Use with chocolate icing or just sprinkle with powder sugar.
[Name] Lentils, garlic and tomatoes [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2002-01-04T16:49:00Z [Description] Make and share this Lentils, garlic and tomatoes 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/16/66/6/knIOvbQ7TuqPIuBtB2Z0-Pork-chop.jpg" [RecipeCategory] Lentil [Keywords] ["Beans", "Asian", "Indian", "Low Cholesterol", "High Fiber", "High Protein", "Healthy", "High In...", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "5", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["olive oil", "garlic", "tomatoes", "dried lentils", "salt", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 37.0 [Calories] 225.3 [FatContent] 5.1 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 587.8 [CarbohydrateContent] 32.4 [FiberContent] 15.4 [SugarContent] 2.5 [ProteinContent] 13.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat the oil in a large 2 quart pot over medium heat. Add garlic and cook until JUST turning golden. Add tomatoes and cook down to thick, around 8 minutes. Add lentils and 2 1/2 cups water. Bring to a boil, cover and reduce heat. Simmer 30 minutes. Add the salt and lemon juice. Mix well.
[Name] Quick Vegetable Gumbo [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-01-04T16:49:00Z [Description] Make and share this Quick Vegetable Gumbo recipe from Food.com. [Images] character(0) [RecipeCategory] Gumbo [Keywords] ["Stew", "Brown Rice", "Rice", "Vegetable", "Cajun", "Creole", "Vegan", "Spicy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1/2", "2", "2", "2", "1", "1", "1/4", "1/2", "2", "1 1/2", "1"] [RecipeIngredientParts] ["green bell pepper", "celery", "onion", "garlic", "tomatoes", "tomato juice", "red kidney beans", "parsley", "dried oregano", "bay leaves", "quick-cooking brown rice", "frozen okra"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 238.6 [FatContent] 2.4 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 363.3 [CarbohydrateContent] 45.6 [FiberContent] 13.1 [SugarContent] 13.5 [ProteinContent] 13.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil over med heat in a 4 qt dutch oven until hot. Add bell pepper, celery, onion and garlic. Stir until crisp tender. Add Tomatoes, juice, beans, parsley, oregano, pepper sauce and bay leaves. Bring to boil over high heat. Add rice. Cover and reduce heat to simmer. Simmer 15 minutes or until rice is cooked. Add okra. Cover and cook 5 minutes longer or until okra is tender. Remove bay leaves.
[Name] Low-Fat/ Low-Calorie Chocolate Fudge [AuthorId] 10699 [AuthorName] HRH Alexia Windsor [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-01-04T16:49:00Z [Description] Make and share this Low-Fat/ Low-Calorie Chocolate Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Lunch/Snacks", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Spring", "Summer", "Winter", "< 60 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "2", "1 1/2", "3/4", "1", "1"] [RecipeIngredientParts] ["sugar", "light corn syrup", "nonfat milk", "cocoa powder", "vanilla extract", "light butter"] [AggregatedRating] 1.0 [ReviewCount] 2.0 [Calories] 43.7 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.3 [SodiumContent] 3.5 [CarbohydrateContent] 10.8 [FiberContent] 0.3 [SugarContent] 10.3 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] 80 squares [RecipeInstructions] In a 3-quart saucepan, combine the sugar, milk, cocoa, and corn syrup. Heat on medium heat until the mixture reaches 240°F stirring constantly. Take the mixture off the heat and add butter and vanilla. Let cool to 110°F and then stir until mixture loses its gloss. Spoon into a foiled 9x13-inch pan and let harden. Cut into squares.
[Name] Crock Pot Stroganoff [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT8H [PrepTime] PT20M [TotalTime] PT8H20M [DatePublished] 2002-01-04T16:49:00Z [Description] Make and share this Crock Pot Stroganoff recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "Weeknight"] [RecipeIngredientQuantities] ["3 1/2", "1/2", "2 1/2", "1/2", "1/2", "2", "1", "1", "1/4", "1 1/2", "1/4"] [RecipeIngredientParts] ["beef round steak", "flour", "salt", "pepper", "Coleman's dry mustard", "Keen's dry mustard", "onions", "fresh mushrooms", "condensed beef broth", "dry white wine", "sour cream", "flour"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 215.0 [FatContent] 11.9 [SaturatedFatContent] 6.7 [CholesterolContent] 29.9 [SodiumContent] 1345.0 [CarbohydrateContent] 20.3 [FiberContent] 1.9 [SugarContent] 5.2 [ProteinContent] 6.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Trim fat from steak and cut meat into strips about 1/4 to 1/2 inch wide. Combine 1/2 cup flour with the salt, pepper and dry mustard; toss with steak strips to coat. Place seasoned strips in the crock pot, stir in the onion wedges and mushrooms. Add broth and wine; stir well. Cover and cook on low for 8-10 hours. Before serving combine sour cream with the 1/4 cup flour, stir into the crock pot. Serve stroganoff over egg noodles.
[Name] Sonoran Rice [AuthorId] 22867 [AuthorName] Chuckster [CookTime] PT30M [PrepTime] PT45M [TotalTime] PT1H15M [DatePublished] 2002-01-04T16:49:00Z [Description] Rice goes well with chicken or fish. I watched a friend's housekeeper make this. She was from Sonora Mexico. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/67/1/picokkNp8.jpg" [RecipeCategory] Long Grain Rice [Keywords] ["Rice", "Mexican", "Spicy", "Weeknight", "Stove Top", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "1/2", "2", "7", "1/4", "1 1/2", "1"] [RecipeIngredientParts] ["olive oil", "long grain rice", "onion", "garlic", "plum tomatoes", "chicken broth", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 341.0 [FatContent] 12.6 [SaturatedFatContent] 6.5 [CholesterolContent] 29.7 [SodiumContent] 564.5 [CarbohydrateContent] 43.2 [FiberContent] 1.8 [SugarContent] 3.1 [ProteinContent] 13.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook rice, onion and garlic in oil,preferably in an electric skillet,stirring until rice is lightly browned. Stir in tomato, Paces,juice from tomato and chicken broth such that you add a total of 2 cups liquid in addition to the Paces. Simmer covered until liquid is absorbed (about 20 minutes], without stirring. Top with cheddar or Monterrey Jack cheese before serving.
[Name] Oxford Sausage [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2002-01-04T16:49:00Z [Description] These are succulent and meaty, well-flavoured with herbs and lemon. They are shaped by hands before cooking and do not have skins. They remind me of the sausage my mother bought from the local butcher when I was a kid. These keep very well in the fridge or freezer and can be reheated quickly. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Veal", "Pork", "Poultry", "Grains", "Meat", "Scottish", "European", "Kid Friendly", "Potluck", "Spicy", "Broil/Grill", "< 30 Mins", "For Large Groups", "Oven", "Refrigerator", "Freezer", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "12", "8", "1/2", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["ground pork", "ground lamb", "suet", "lemon", "nutmeg", "mixed herbs", "fresh sage", "egg", "plain flour"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 422.2 [FatContent] 34.9 [SaturatedFatContent] 17.2 [CholesterolContent] 75.9 [SodiumContent] 153.5 [CarbohydrateContent] 11.3 [FiberContent] 0.9 [SugarContent] 1.0 [ProteinContent] 14.8 [RecipeServings] nan [RecipeYield] 3 lbs, approx uncooked weight [RecipeInstructions] Put the meats into a large bowl and add the suet, breadcrumbs, lemon zest, nutmeg and herbs. Mix well, add the egg and mix again with a fork until everything is thoroughly combined. With floured hands, form the mixture into sausage (links] shapes. Coat each sausage with flour, shaking off any excess. Cook the sausages under a hot broiler, turning frequently, until evenly browned and cooked through.
[Name] Ice Cream Kolaczki [AuthorId] 27397 [AuthorName] Korinna [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2002-01-04T16:49:00Z [Description] Make and share this Ice Cream Kolaczki 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/16/67/3/pic5JrQ8X.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Christmas", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "2", "1", NA] [RecipeIngredientParts] ["flour", "butter", "sugar", "vanilla ice cream"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 5747.0 [FatContent] 404.6 [SaturatedFatContent] 253.4 [CholesterolContent] 1101.8 [SodiumContent] 2853.6 [CarbohydrateContent] 474.4 [FiberContent] 15.5 [SugarContent] 87.4 [ProteinContent] 65.5 [RecipeServings] 1.0 [RecipeYield] 24 cookies [RecipeInstructions] Sift flour and sugar. Cut in butter until mixture resembles corn meal. Add partly softened ice cream. Blend. Chill dough in regfrigerator for approximately 1 hour (This allows for easier handling]. Roll out and cut into squares or rounds. Spread with any desired fruit filling and fold dough partly over the filling. Bake at 375F degrees for 20 minutes or until light brown.
[Name] Carrots Au Gratin [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2002-01-04T16:49:00Z [Description] Make and share this Carrots Au Gratin recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/67/4/picOWK5Kt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/67/4/picrSPlGh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/67/4/picfYNYSQ.jpg"] [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "1/4", "1"] [RecipeIngredientParts] ["carrots", "cheddar cheese", "butter"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 170.9 [FatContent] 10.7 [SaturatedFatContent] 5.8 [CholesterolContent] 30.1 [SodiumContent] 454.9 [CarbohydrateContent] 12.9 [FiberContent] 2.3 [SugarContent] 4.0 [ProteinContent] 6.5 [RecipeServings] 6.0 [RecipeYield] 1 side dish [RecipeInstructions] Heat oven to 350F degrees. Butter 1qt. casserole. Combine carrots, soup, and cheese. Pour into casserole. Combine breadcrumbs and butter. Sprinkle over carrots. Bake uncovered for 25 minutes.
[Name] Cheesy Corn Bake [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-01-04T16:49:00Z [Description] Make and share this Cheesy Corn Bake 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/16/67/5/picvsHUzC.jpg" [RecipeCategory] Corn [Keywords] ["Vegetable", "Kosher", "Potluck", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "3/4", "3/4", "1/2", "1/2", "3", "1", "3/4", "1/4"] [RecipeIngredientParts] ["eggs", "cheddar cheese", "milk", "green bell pepper", "onions", "Lawry's Seasoned Pepper"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 220.5 [FatContent] 9.0 [SaturatedFatContent] 4.4 [CholesterolContent] 123.4 [SodiumContent] 460.8 [CarbohydrateContent] 26.2 [FiberContent] 1.8 [SugarContent] 4.0 [ProteinContent] 10.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In large bowl, combine all ingredients. Pour into ungreased 2-quart casserole. Bake in 350°F oven 1 hour. Let stand 10 minutes before serving.
[Name] Spaetzle [AuthorId] 27991 [AuthorName] MBP7273 [CookTime] PT5M [PrepTime] PT1H [TotalTime] PT1H5M [DatePublished] 2002-01-04T16:49:00Z [Description] You must have a spatzle maker to use this recipe! It is a grater with very large holes and a container that passes back and forth to press the rather runny batter through the holes. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/67/6/picA3xnQA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/67/6/picrjaGP1.jpg"] [RecipeCategory] German [Keywords] ["European", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/4", "1", "1/4", "1", "1/2", "2", "2", "1"] [RecipeIngredientParts] ["eggs", "milk", "flour", "nutmeg", "white pepper", "salt", "bouillon", "butter", "parsley"] [AggregatedRating] 4.0 [ReviewCount] 8.0 [Calories] 212.6 [FatContent] 9.2 [SaturatedFatContent] 4.9 [CholesterolContent] 123.2 [SodiumContent] 388.9 [CarbohydrateContent] 24.9 [FiberContent] 0.9 [SugarContent] 0.3 [ProteinContent] 7.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Beat eggs and add milk. Combine flour, nutmeg, pepper and salt in bowl. Add liquid gradually, beat until smooth. Let dough rest, beating occasionally, for an hour (optional]. Bring gallon of water to boil, add boullion (powder or cubes] to the water. Use Spaetzle press to drop noodles into water. When noodles rise to surface, they are done. Skim off with slotted spoon and place in bowl of ice water to cool. Drain. Melt butter, add noodles and parsley. Stirfry until heated. Serve immediately.
[Name] Amaretto Stone Sour [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 2002-01-04T16:49:00Z [Description] Make and share this Amaretto Stone Sour recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1"] [RecipeIngredientParts] "Amaretto" [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 13.5 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.3 [CarbohydrateContent] 3.1 [FiberContent] 0.1 [SugarContent] 2.5 [ProteinContent] 0.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] "Shake and Serve over ice."
[Name] Almond Legend Cake [AuthorId] 20895 [AuthorName] Rhonda O [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2002-01-04T16:49:00Z [Description] Happy New Year! Legend has it that the person that gets the piece of cake with the almond will have Goodluck!This is a delicious cake! I love apricots. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Potluck", "Spring", "Summer", "Winter", "Christmas", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1", "1/2", "1/2", "1/3", "1/2", "3", "1", "1/2", "2 -3"] [RecipeIngredientParts] ["water", "eggs"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 237.9 [FatContent] 10.2 [SaturatedFatContent] 1.8 [CholesterolContent] 39.7 [SodiumContent] 242.7 [CarbohydrateContent] 34.1 [FiberContent] 0.6 [SugarContent] 19.1 [ProteinContent] 3.2 [RecipeServings] 16.0 [RecipeYield] 8 big slices [RecipeInstructions] Heat oven to 350Generously grease Bundt or 10 inch tube pan. Gently press 1/2 cup chopped Almonds into bottom and half way up sides of pan. In large bowl combine cake mix, 1/2 cup orange juice, water, oil, almond extract,& eggsBeat at low speed untill moist. Beat at high speed for 2 mins. Stir in whole almond carefully pour batter into prepared panBake at 350 for 30 to 45 mins. Cool upright in pan 10 mins. Invert onto serving plate. In small bowl combine all glaze ingredients. Blend well. Spoon over warm cake. Cool completely.
[Name] Stove-Top " Baked Beans " [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-01-04T16:49:00Z [Description] Make and share this Stove-Top " Baked Beans " 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/16/67/9/piczEmQL5.jpg" [RecipeCategory] Beans [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/2", "1/4", "1", "2", "1/2", "3", "3", "1"] [RecipeIngredientParts] ["onion", "green pepper", "butter", "margarine", "brown sugar", "molasses", "catsup", "prepared mustard"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 309.6 [FatContent] 4.7 [SaturatedFatContent] 2.2 [CholesterolContent] 16.9 [SodiumContent] 834.9 [CarbohydrateContent] 62.7 [FiberContent] 9.7 [SugarContent] 25.7 [ProteinContent] 9.2 [RecipeServings] 6.0 [RecipeYield] 3 cups [RecipeInstructions] In med. sauce pan saute onions and green peppers in butter until soft. Add remaining ingrediants and bring to a boil. Lower heat to simmer and cook another 10 minutes stirring often.
[Name] Watermelon Jelly [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT5M [PrepTime] PT30M [TotalTime] PT35M [DatePublished] 2002-01-04T16:49:00Z [Description] This recipe was posted by request. I've not made it, myself, but I have a friend who I know would enjoy it, so plan to make some next time watermelon is easily available. :) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/68/0/piccKiDVw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/68/0/pic9bLet7.jpg"] [RecipeCategory] Jellies [Keywords] ["Melons", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Canning", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "3 1/2", "2", "3"] [RecipeIngredientParts] ["watermelon", "sugar", "lemon juice"] [AggregatedRating] 4.5 [ReviewCount] 16.0 [Calories] 2908.4 [FatContent] 0.9 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 6.4 [CarbohydrateContent] 750.2 [FiberContent] 4.3 [SugarContent] 737.8 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Blend watermelon pieces in blender for about 1 minute on medium speed. In large kettle, mix melon, sugar, and lemon juice. Bring to a boil. Stir in liquid fruit pectin and boil fifteen minutes, stirring. Skim off the foam and pour into jars. Wipe rims, place lids, screw on bands finger-tight and process in a boiling water bath for ten minutes. Remove to a protected surface to cool undisturbed. Note: this is an adopted recipe, and needs a bit of tweaking. I plan on making the jelly with a thermometer in the future to ensure that the results are consistent. Note #2: I've received questions about the 15 minute time listed in the recipe. Almost all of the watermelon jelly recipes I've found doing a search are for 1 minute. As this recipe has already been reviewed as is, I don't want to alter it too much. But as an alternative, I'd like to give you a recipe from Epicurious.com, whom I've found to be a reliable source. Watermelon Jelly, courtesy of Epicurious.com: 4 cups seeded, diced watermelon, 3 1/2 cups sugar, 2 Tbs lemon juice, 1/2 of a 6 ounce pkg of liquid fruit pectin (1 foil pouch]. Instructions: Place diced watermelon in a blender container or food processor bowl. Cover and blend or process until smooth (should have 2 cups watermelon puree]. In a 6 to 8 quart kettle combine the watermelon puree, sugar and lemon juice. Bring the mixture to a full rolling boil (a boil that cannot be stirred down] over high heat, stirring constantly with a long handled wooden spoon. Stir in the pectin all at once. Return mixture to a full rolling boil; boil hard for 1 minute, stirring constantly. Remove kettle from heat; skim off foam. Ladle jelly into clean, hot half-pint jars, leaving 1/4-inch head space. Wipe jar rims; adjust lids. Allow to cool completely away from drafts, then store in cool, dark place. Makes 4 half pints. Note #3: from RecipeZaar user Foggy Kitchen come these helpful comments. \"Mine did not gel and I had to research why not. Follow directions! Detail on the Pectin box distinctly separates fruit w/pectin -vs- bowl of sugar on side to be added LATER, then briefly fast boiled (the one minute reference].\".
[Name] Chicken bacon rolls in creamy basil sauce [AuthorId] 27443 [AuthorName] L DJ3309 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-01-04T16:49:00Z [Description] Tender chicken breasts rolled with bacon and swiss cheese, covered in a tantilizing creamy basil sauce. Easy enough for family, elegant enough for company. I serve this with thin noodles,or small boiled new red potatoes peeled around the middle. And steamed spinach. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/68/1/pic6Wz7Hv.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "4", "4", "2", "1/2", "1/2", "1/2", "1", "1", "1/2", "1/4", NA, NA] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "bacon", "canola oil", "all-purpose flour", "milk", "chicken broth", "heavy whipping cream", "pimientos", "parmesan cheese", "fresh basil", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 580.7 [FatContent] 40.8 [SaturatedFatContent] 19.0 [CholesterolContent] 177.8 [SodiumContent] 530.0 [CarbohydrateContent] 17.2 [FiberContent] 1.0 [SugarContent] 1.1 [ProteinContent] 35.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] FOR CHICKEN---------------------. Place each chicken breast between 2 sheets of plastic wrap and, using a meat pounder, pound until 1/4 inch thick. Place 1 cheese slice and bacon slice on top of each breast half. Fold the sides in toward the center and then, begin at the bottom end,rollup tightly. Secure with toothpicks. Preheat an oven to 425 degrees F. Add oil to frying pan heat over medium-high heat, While the oil is heating, Put milk and flour in separate shallow bowls. dip chicken rolls in milk. then coat them in the flour, coating lightly and evenly. Add the chicken to the pan and brown lightly on all sides, 5-7 minutes. save pan drippings and pan for sauce. Using a slotted spatula, transfer the chicken to a baking dish. Place in the center of the oven and immediately reduce the heat to 375' Bake until cooked through, 10-12 minutes. Let stand for a few minutes, remove the toothpicks. FOR SAUCE--------------. While the chicken is baking, in same frying pan you browned chicken in, add broth bring to a boil over med heat, lossening browned bits from pan. Stir in cream and pimientos bring to a boil over med. heat stirring for 1 minute. Reduce heat, add parmesan cheese, basil. Salt and pepper to taste. cook stirring til heated through. Pour over chicken serve.
[Name] Scalloped Potatoes and Ham With Cheese [AuthorId] 24995 [AuthorName] BarbaraK [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2002-01-04T16:49:00Z [Description] Make and share this Scalloped Potatoes and Ham With Cheese 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/16/68/2/J563NRJTCa8ri9VBoPWM_scallopedpotatoes.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/68/2/Pp0Ue0HER0S5dedgM3Rm-SDC11124.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/68/2/pic13jki7.jpg"] [RecipeCategory] Pork [Keywords] ["Potato", "Vegetable", "Meat", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] [NA, NA, "1/4", "1/4", "1/4 - 1/2", "2", "2 -3"] [RecipeIngredientParts] ["potato", "ham", "butter", "margarine", "flour", "onion", "milk", "cheese"] [AggregatedRating] 5.0 [ReviewCount] 23.0 [Calories] 399.3 [FatContent] 29.9 [SaturatedFatContent] 18.8 [CholesterolContent] 83.7 [SodiumContent] 707.4 [CarbohydrateContent] 17.3 [FiberContent] 0.4 [SugarContent] 0.5 [ProteinContent] 16.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Peel potatoes, I usually use about 6 for a 2 quart baking dish. Slice the ham. Make Basic White Sauce:Melt butter or margarine.Add flour and mix.Add chopped onions.Add milk and stir until mixture thickens. Add cheese to white sauce and stir until melted. In the meantime, slice potatoes. Place one layer of potatoes in a 2 quart baking dish. Top with ham slices. Add another layer of potatoes, another layer of ham slices and so on. Pour the cheese sauce over all. Cover and bake at 350 degrees Fahrenheit for one hour. Remove the cover and bake another 1/2 hour until cheese bubbles and top browns.
[Name] Almond-Pear Strudel [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT40M [PrepTime] PT24H [TotalTime] PT24H40M [DatePublished] 2002-01-04T16:49:00Z [Description] Make and share this Almond-Pear Strudel recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pears", "Fruit", "Low Protein", "Christmas", "Thanksgiving", "Weeknight", "Microwave", "Oven", "Refrigerator"] [RecipeIngredientQuantities] ["3/4", "5 -6", "1", "1", "1/3", "1", "2", "1", "4", "6", "1/2"] [RecipeIngredientParts] ["pears", "lemon, rind of", "lemon juice", "sugar", "sugar", "ground cinnamon", "ground nutmeg", "butter", "margarine", "phyllo dough"] [AggregatedRating] nan [ReviewCount] nan [Calories] 250.6 [FatContent] 12.0 [SaturatedFatContent] 4.3 [CholesterolContent] 15.3 [SodiumContent] 111.1 [CarbohydrateContent] 35.2 [FiberContent] 5.1 [SugarContent] 19.7 [ProteinContent] 3.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 300 degrees. Spread almonds in shallow baking pan. Bake 10 to 12 minutes or until lightly browned, stirring frequently; cool and cover. Place sliced pears in large microwavable container. Stir in lemon peel and lemon juice. Microwave at HIGH 6 minutes or until tender; cool. Combine 1/3 cup sugar, cinnamon and nutmeg in small bowl; cover. Cover pears and refrigerate overnight. Place butter in microwavable container. Microwave at HIGH 20 seconds or until melted. Lay 2 sheets plastic wrap on work surface to make 20-inch square. Place 1 phyllo sheet in middle of plastic wrap. (Cover remaining phyllo dough with damp kitchen towel to prevent dough from drying out]. Brush 1 teaspoon melted butter onto phyllo sheet. Place second phyllo sheet over first; brush with 1 teaspoon butter. Repeat layering with remaining sheets of phyllo. Cover with plastic wrap. Cover remaining butter. Refrigerate phyllo dough and butter overnight or up to 1 day. Preheat oven to 400°F. Drain reserved pears in colander. Toss pears with reserved sugar mixture and almond extract. Melt reserved butter. Uncover phyllo dough and spread pear mixture evenly over phyllo, leaving 3-inch strip on far long side. Sprinkle pear mixture with 1/4 cup toasted almonds. Brush strip with 2 teaspoons melted butter. Beginning at long side of phyllo opposite 3-inch strip, carefully roll up jelly-roll style, using plastic wrap to gently lift, forming strudel. Place strudel, seam-side down, onto buttered baking sheet. Brush top with 1 teaspoon butter. Bake 20 minutes or until deep golden. Brush again with 1 teaspoon butter. Combine remaining% cup toasted almonds with remaining butter; sprinkle on top of strudel. Sprinkle with remaining 1 teaspoon sugar. Bake an additional 5 minutes. Cool 10 minutes; sprinkle with powdered sugar, if desired.
[Name] Slightly Sourdough Pancakes [AuthorId] 27858 [AuthorName] Cody in Ontario [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-01-04T16:49:00Z [Description] These pancakes are a household favourite! The eggs and yogurt give them a nice fluffy texture. Experiment with different flavours of yogurt! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/68/4/picFpyRCk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/68/4/picShS2Xl.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "European", "Kid Friendly", "< 30 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "1", "2/3", "1", "2", "1", "2", "4"] [RecipeIngredientParts] ["eggs", "all-purpose flour", "plain yogurt", "milk", "sugar", "salt", "baking powder", "butter"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 360.3 [FatContent] 19.1 [SaturatedFatContent] 10.8 [CholesterolContent] 203.0 [SodiumContent] 946.6 [CarbohydrateContent] 35.8 [FiberContent] 0.8 [SugarContent] 8.6 [ProteinContent] 11.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Beat the eggs and then add the flour, yogurt, and milk. Beat until smooth- then add remaining ingredients. Stir until all ingredients are incorperated, and let stand for 15 minutes. Heat a nonstick skillet over medium low heat and drop the batter in tablespoonfulls into the skillet. Flip when bubbles form. Enjoy!
[Name] Chicken and Leek Pastries [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2002-01-04T16:49:00Z [Description] Make and share this Chicken and Leek Pastries recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "1", "1/3", "1/3", "2", "1/3", "3", "1/2", "1/2", "10", "1/3"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "bacon", "leeks", "garlic", "dry white wine", "heavy cream", "Dijon mustard", "parmesan cheese", "parmesan cheese", "salt", "white pepper", "phyllo dough", "butter"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 107.9 [FatContent] 6.8 [SaturatedFatContent] 3.6 [CholesterolContent] 23.3 [SodiumContent] 189.8 [CarbohydrateContent] 6.7 [FiberContent] 0.4 [SugarContent] 0.4 [ProteinContent] 4.3 [RecipeServings] nan [RecipeYield] 20 pastries [RecipeInstructions] In a large skillet heat the oil over medium heat. Cook the chicken until just done, around 15 minutes. Remove and drain on paper towels. Cool to handle and chop. Add bacon, leeks and garlic to skillet and cook 4 minutes-you want the leeks soft, the bacon crisp. Add chopped chicken, wine, cream and mustard. Cook, stirring constantly for 4 to 5 minutes-you want it thickened a bit. Remove from heat and add 1/3 cup of the cheese. Season with salt and pepper and cool slightly. Lay out 1 sheet of phyllo, butter your hands and Print the sheet-lay onother sheet on top and repeat. Cut into 4 strips. Place around 1 1/2 T. filling on each strip and fold like you would a flag. Place on baking sheet and repeat. Use more phyllo if needed. Brush tops with remaining butter and sprinkle with remaining cheese. Bake 20 minutes at 400*.
[Name] Homemade Horseradish Mustard [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2002-01-04T16:49:00Z [Description] Make and share this Homemade Horseradish Mustard recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Vegetable", "< 30 Mins", "Small Appliance"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "2", "1", "1", "1", "6", "2", NA] [RecipeIngredientParts] ["Coleman's dry mustard", "tap water", "white wine vinegar", "rice vinegar", "kosher salt", "horseradish", "garlic", "sugar", "black peppercorns", "allspice berries", "dry white wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 36.3 [FatContent] 2.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 588.6 [CarbohydrateContent] 2.7 [FiberContent] 0.9 [SugarContent] 1.1 [ProteinContent] 1.7 [RecipeServings] 8.0 [RecipeYield] 8 tablespoons [RecipeInstructions] Stir together the dry mustard and water and let stand, uncovered, for 20 minutes, stirring once or twice. In the container of a blender or a food processor, combine the vinegar, salt, horseradish, garlic, sugar, peppercorns, and allspice. Process until the garlic and horseradish have been pureed in the liquid, then strain through a fine-meshed strainer, pressing all juice from any pulp in the strainer. Combine the strained liquid with the mustard-water mixture in the top of a double boiler set over simmering water. Cook, stirring constantly, for about 5 minutes, or until the mustard has thickened (it will thicken more while cooling]. Cool and taste. Add more prepared horseradish, if desired, and if the mustard seems too thick, thin it with a few drops of white wine or additional vinegar.
[Name] Easy Crock Pot Salsa Chicken [AuthorId] 25467 [AuthorName] erinBOberrin [CookTime] PT8H [PrepTime] PT2M [TotalTime] PT8H2M [DatePublished] 2002-01-04T16:49:00Z [Description] Quick, healthy and delicious. Just pop the four ingredients into the Crock-Pot in the morning and you'll have a great-tasting meal for dinner. This would also be great for larger gatherings. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/68/7/QDZT5Am8S9Gsxp0CjtQO_crock-pot-salsa-chicken_3791.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/68/7/spLV4DzOQm2kQHsPCazO_crock-pot-salsa-chicken_3783.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/68/7/Z8GBDqoTRKanRdV49rXq_crock-pot-salsa-chicken_3801.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/68/7/picTeQJQz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/68/7/piclP5NqK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/68/7/pice2ESHr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/68/7/pic14wXDX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/68/7/picKTszs3.jpg"] [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Chicken", "Poultry", "Meat", "Mexican", "Low Cholesterol", "Healthy", "Weeknight", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "32", "1", "1", NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["boneless skinless chicken breasts", "salsa", "corn", "black beans", "flour tortilla", "sour cream", "lettuce", "tomatoes", "cheese", "salsa"] [AggregatedRating] 5.0 [ReviewCount] 88.0 [Calories] 157.0 [FatContent] 2.1 [SaturatedFatContent] 0.4 [CholesterolContent] 30.2 [SodiumContent] 599.8 [CarbohydrateContent] 21.3 [FiberContent] 5.0 [SugarContent] 4.6 [ProteinContent] 15.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Place first four ingredients in crock pot. Cook on low 6-8 hours. 30-60 minutes prior to serving, remove chicken, shred and return to crock pot. To serve, use chicken mixture as filling inside tortillas. Add desired condiments.
[Name] Moroccan Spiced Lentil Soup [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-01-04T16:49:00Z [Description] Make and share this Moroccan Spiced Lentil Soup recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/68/8/pic1SMKH2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/68/8/picDpjGN5.jpg"] [RecipeCategory] Lentil [Keywords] ["Beans", "Moroccan", "African", "Low Cholesterol", "Healthy", "Potluck", "Winter", "Spicy", "< 60 Mins", "Stove Top", "Inexpensive"] [RecipeIngredientQuantities] ["7", "1 1/2", "3", "2", "1 1/2", "3/4", "1/2", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["hot water", "dried brown lentils", "onions", "instant beef bouillon", "cumin", "sugar", "salt", "cinnamon", "allspice"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 311.8 [FatContent] 1.1 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 322.6 [CarbohydrateContent] 56.9 [FiberContent] 23.9 [SugarContent] 7.4 [ProteinContent] 19.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In Dutch oven, bring water to a boil. Add lentils; return to a boil. Reduce heat; simmer 10 minutes. Meanwhile, spray large nonstick skillet with nonstick cooking spray. Heat over Medium-High heat until hot. Add onions; cook 8-10 minutes or until edges of onions are brown, stirring occasionally. Add onions to lentils. If desired for additional flavor, pour about 1/2 cup of lentil liquid into skillet; scrape bottom and sides to remove any bits of browned onions. Add to lentil mixture. Stir in all remaining ingredients. Cover: cook 20 minutes.
[Name] Grandpa's Goulash [AuthorId] 27858 [AuthorName] Cody in Ontario [CookTime] PT5H [PrepTime] PT1H [TotalTime] PT6H [DatePublished] 2002-01-04T16:49:00Z [Description] Make and share this Grandpa's Goulash recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Meat", "Canadian", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Weeknight", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["stewing beef", "salt", "pepper", "flour", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 1 Pot [RecipeInstructions] Brown stewing beef. Add salt& pepper to taste. Add Consomme Soup& Simmer for an hour. Add Veggies- Simmer on stovetop all day. Gravy---------------. About 3tbsp Flour& Bisto Add to pot when boiling. Add cold water to thin.
[Name] Pineapple Sweet Potato Pie [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2002-01-04T16:49:00Z [Description] Make and share this Pineapple Sweet Potato Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Pineapple", "Tropical Fruits", "Fruit", "Vegetable", "Canadian", "Kid Friendly", "Winter", "Christmas", "Thanksgiving", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "2", "2/3", "1/4", "1", "2", "1", "1/2", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["sweet potatoes", "brown sugar", "half-and-half", "egg", "butter", "margarine", "vanilla", "ground cinnamon", "salt", "pineapple", "cornstarch", "candied ginger"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 253.3 [FatContent] 9.6 [SaturatedFatContent] 4.2 [CholesterolContent] 36.9 [SodiumContent] 233.0 [CarbohydrateContent] 40.3 [FiberContent] 2.0 [SugarContent] 25.0 [ProteinContent] 2.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Prepare pastry shell, set aside. Combine sweet potatoes, brown sugar, half and half, egg, butter, 1/2 teaspoon vanilla, cinnamon, nutmeg and salt, mix well. Pour into pastry shell. Bake at 425 degrees, 25 to 30 minutes, or until set in centre, cool. Drain pineapple, reserving 1/2 cup juice. Pour reserved juice into small saucepan. Add cornstarch, stir until dissolved. Cook, stirring constantly, until thickened and translucent. Stir in ginger and remaining 1/2 teaspoon vanilla Cut pineapple slices in half, arrange pineapple over pie in a pinwheel pattern, spoon topping over pineapple. Garnish with whipped cream.
[Name] Penne With Tomatoes, Olives and Two Cheeses [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2002-01-04T16:49:00Z [Description] A hearty, tasty dish with a little kick. It is meatless, but the Havarti cheese and Kalamata olives give it enough body to satisfy the carnivores in your family. I found this recipe in the Feb. 1995 issue of Bon Appetit. Make yourself a loaf of Rosemary Focaccia bread to go with it! Bon Appetit says this serves 4--that would be 4 HUGE servings. I make two casseroles, one for now a [Images] character(0) [RecipeCategory] Penne [Keywords] ["European", "Spicy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1 1/2", "1", "3", "2", "1 1/2", "2", "1", "2 1/2", "1/3", "1/3", "1/4"] [RecipeIngredientParts] ["olive oil", "onions", "garlic", "Italian plum tomatoes", "dried basil", "crushed red pepper flakes", "low sodium chicken broth", "penne", "rigatoni pasta", "havarti cheese", "parmesan cheese", "fresh basil"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 387.6 [FatContent] 13.5 [SaturatedFatContent] 2.5 [CholesterolContent] 3.7 [SodiumContent] 99.6 [CarbohydrateContent] 61.0 [FiberContent] 10.4 [SugarContent] 9.3 [ProteinContent] 10.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat 3 tablespoons of the oil in a large saucepan over medium-high heat. Add onion and garlic and sauté for a few minutes until onion is translucent. Add tomatoes, basil and crushed red pepper. (See note below about the pepper]. Crush tomatoes with a potato masher to break into smaller pieces. Add broth and bring to a boil. Reduce heat and simmer until sauce is reduced to 6 cups, stirring occasionally. This will take about an hour. Season to taste with salt and pepper. When sauce is close to done, cook pasta in a large pot of boiling salted water until it is just tender but still a little bit firm to the bite. Drain pasta and toss with remaining 3 tablespoons of olive oil. Stir in pasta mixing thoroughly. Mix in Havarti cheese. Pour into 13x9/2-inch glass baking dish. Sprinkle top with olives and then the Parmesan cheese. Bake at 350° until heated thoroughly, about 30 minutes. Sprinkle with fresh basil before serving. Note: Use your best judgment about the crushed red pepper. I found 1 1/2 teaspoons quite spicy. My whole family can enjoy this dish if I only use 1 teaspoon.
[Name] Winter Fruit Compote [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-01-04T16:49:00Z [Description] Very versatile fruit dish that's easy to prepare. My favourite dried fruits to use are raisins and dried apricots. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Breakfast", "Dessert", "Lunch/Snacks", "Fruit", "Canadian", "Vegan", "Kid Friendly", "Kosher", "Potluck", "Winter", "Christmas", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1 1/2", "1", "1", "2", "1", "1"] [RecipeIngredientParts] ["sugar", "water", "fresh ginger", "fresh cranberries", "frozen cranberries", "orange", "granny smith apple"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 187.9 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 8.5 [CarbohydrateContent] 49.1 [FiberContent] 5.3 [SugarContent] 22.4 [ProteinContent] 1.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In large saucepan, combine sugar, water and ginger; bring to a boil over high heat. Add dried fruit and bring back to a boil; immediately reduce heat to low simmer. Cook, uncovered, until fruit is not quite tender, about 5 minutes. Add cranberries and simmer, stirring occasionally, until cranberries pop. Stir in orange and apple. Remove from heat and allow to cool down. For dessert, serve warm over ice cream, or at room temperature over a plain cake, such as angel food cake or pound cake. Can also be served with yogurt; makes a particularly nice breakfast.
[Name] The Angus Barn's Sawdust Pie [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2002-01-04T16:49:00Z [Description] Make and share this The Angus Barn's Sawdust Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "Kid Friendly", "Kosher", "Potluck", "Christmas", "< 60 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["7", "1 1/2", "1 1/2", "1 1/2", "1 1/2", "1", NA, NA] [RecipeIngredientParts] ["sugar", "graham cracker crumbs", "flaked coconut", "pecans", "banana"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 554.4 [FatContent] 28.3 [SaturatedFatContent] 7.6 [CholesterolContent] 0.0 [SodiumContent] 285.7 [CarbohydrateContent] 71.2 [FiberContent] 4.8 [SugarContent] 49.2 [ProteinContent] 8.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 F degrees. In a mixing bowl, combine egg whites (unbeaten] and sugar by hand; stir in graham cracker crumbs, coconut and pecans until well-blended. Pour mixture into pie shell. Bake 25 to 35 minutes, until glossy and set. Do not overbake. Let cool to room temperature before serving. When serving, top with whipped cream and banana slices.
[Name] Amaretto Sour [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 2002-01-04T16:49:00Z [Description] Make and share this Amaretto Sour recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2"] [RecipeIngredientParts] "Amaretto" [AggregatedRating] 5.0 [ReviewCount] 9.0 [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] 1.0 [RecipeYield] nan [RecipeInstructions] "Shake and serve."
[Name] Tequila Shooter [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-04T16:49:00Z [Description] Make and share this Tequila Shooter recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["30", "1/2"] [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 2.1 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.1 [CarbohydrateContent] 0.4 [FiberContent] 0.2 [SugarContent] 0.2 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Pour the tequila into a shot glass. First skull the tequila and then suck the pepper. Sit their and feel the heat. Don't be tempted to drink.
[Name] Poppy Seed Chicken [AuthorId] 18649 [AuthorName] Tiffanee [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-01-04T16:49:00Z [Description] This is a great and easy chicken dish. It is a way to use up leftover chicken or turkey and it can be prepared beforehand. The cracker mixtures is what makes this dish so good. I have taken it to people for dinner several times and had lots of requests for the recipe. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1 1/2", "1/2"] [RecipeIngredientParts] ["poppy seed", "sour cream", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 26.0 [Calories] 469.9 [FatContent] 37.6 [SaturatedFatContent] 19.1 [CholesterolContent] 109.5 [SodiumContent] 731.4 [CarbohydrateContent] 17.6 [FiberContent] 0.7 [SugarContent] 3.9 [ProteinContent] 15.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine chicken with soup and sour cream in a bowl. In another bowl add crushed crackers and poppy seeds to melted butter. Mix well. Mix half of cracker mixture in chicken. Put in casserole dish. Spread remaining cracker mix on top. Bake 30 minutes at 350 degrees. Cover for first 15 minutes and then uncover for last 15 minutes. (I like to double the crackers and butter].
[Name] Grilled Stuffed Onions in Their Skins (Foil Wrapped) [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-01-04T16:49:00Z [Description] Make and share this Grilled Stuffed Onions in Their Skins (Foil Wrapped) recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1 1/2", "1 1/2", "1 1/2", "1", "1/2", "1/8", "1/4", "1/2"] [RecipeIngredientParts] ["yellow onions", "thyme", "sage", "tarragon leaves", "sugar", "salt", "red pepper flakes", "butter", "margarine"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 207.1 [FatContent] 12.4 [SaturatedFatContent] 7.5 [CholesterolContent] 30.5 [SodiumContent] 474.7 [CarbohydrateContent] 22.2 [FiberContent] 2.3 [SugarContent] 6.6 [ProteinContent] 3.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Slice off stem and roots ends of the onions, leaving skins in place. Prepare a square baking pan by lining it with foil. Cut a cone shaped hole in the top of the onions without cutting through the bottom of the onion. Set onions in the pan on their roots. Stir spices and sugar into the melted butter. Add the bread crumbs. Stir until well mixed. Spoon the bread mixture into each onion. Wrap in foil and grill with your steak on the grill, turning often. You can also bake in a 400 degree preheated oven for about an hour or until onion is fork tender. Serve immediately.
[Name] Grilled Packet Potatoes [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-01-04T16:49:00Z [Description] Once you have these potatoes, you will never bake another potato. These are so good served just as you would a baked potato. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2 -3", "1", "1", "4", NA, NA] [RecipeIngredientParts] ["potatoes", "red onion", "bell pepper", "butter", "margarine", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 31.0 [Calories] 509.8 [FatContent] 23.4 [SaturatedFatContent] 14.7 [CholesterolContent] 61.1 [SodiumContent] 227.1 [CarbohydrateContent] 69.6 [FiberContent] 9.1 [SugarContent] 5.2 [ProteinContent] 8.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Tear off enough foil that when its folded over the potatoes, you can still seal all openings. Toss the potato slices, bell pepper and the onion rings with seasonings in a large bowl. Place 2 Tablespoons of butter on 1 half of the foil. Top the butter with the seasoned potato and onion mixture. Place the rest of the butter on top of potatoes. Close foil over the potatoes and fold the edges all around to completely seal in all the ingredients. Bake in a 350 degree oven for 30 minutes or grill for about an hour on the bbq, turning often. Serve with addition butter and sour cream if desired.
[Name] Tequila Slammer [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-04T16:50:00Z [Description] This is also known as lick, sip, suck. I love this drink especially when I'm with my mates. A great party drink. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/70/0/picq94p7e.jpg" [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["30", NA, "1"] [RecipeIngredientParts] ["salt", "lemon"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 2.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.1 [CarbohydrateContent] 0.7 [FiberContent] 0.2 [SugarContent] 0.2 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Pour the tequila into a shooter glass. Make a wet patch on your wrist and pour some salt on it. Now first you lick the salt. Then you sip (I really mean skull] the tequila. Then you suck the lemon.
[Name] Cretan Small Cheese Pies (Kalitsounia Kritis) [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT3M [PrepTime] PT20M [TotalTime] PT23M [DatePublished] 2002-01-04T16:50:00Z [Description] Make and share this Cretan Small Cheese Pies (Kalitsounia Kritis) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Greek", "European", "< 30 Mins", "For Large Groups", "Deep Fried", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", NA, NA, "1", "2", "1", "5", "1"] [RecipeIngredientParts] ["flour", "salt", "water", "mint", "egg", "sugar", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 149.9 [FatContent] 9.4 [SaturatedFatContent] 1.3 [CholesterolContent] 8.8 [SodiumContent] 3.5 [CarbohydrateContent] 14.6 [FiberContent] 0.5 [SugarContent] 2.7 [ProteinContent] 1.9 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Put the flour in a bowl and blend in some salt and water to form a thick dough. Roll out the dough on a lightly floured board and cut into round shapes with a pastry cutter or drinking glass. Place the cheese, egg and finely chopped mint in a bowl and mix together. Place a teaspoon of the mixture into the middle of each round shaped pastry. Fold half of the pastry over the filling, pressing the open ends of a fork along the folded end of the pie. Heat the olive oil over a medium heat and fry the pies until they are a golden colour. Place the pies on a serving plate, sprinkle with sugar and serve.
[Name] Zucchini Pancakes [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-01-04T16:50:00Z [Description] This is a great vegetarian pancake, easy to make and is delicious. This recipe was passed to my Mother over 100 years ago and has been a favorite of the families. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/70/2/piceExMM9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/70/2/pichzNkbz.jpg"] [RecipeCategory] Breakfast [Keywords] ["Grains", "Vegetable", "Russian", "European", "High In...", "Brunch", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "4", "3/4", "1/2", "1/2", "3", "4", "1/4"] [RecipeIngredientParts] ["fresh zucchini", "eggs", "all-purpose flour", "granulated sugar", "salt", "extra virgin olive oil", "baking powder", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 64.0 [Calories] 363.0 [FatContent] 26.8 [SaturatedFatContent] 10.3 [CholesterolContent] 216.5 [SodiumContent] 831.7 [CarbohydrateContent] 21.8 [FiberContent] 1.3 [SugarContent] 2.3 [ProteinContent] 9.6 [RecipeServings] 4.0 [RecipeYield] 16 pancakes [RecipeInstructions] Wash and shred zucchini on a fine shredder (DO NOT PEEL]. In a large mixing bowl, beat eggs; add shredded zucchini and mix well using a fork. Add flour, sugar, salt and olive oil and stir well to blend. Finally, add baking powder and mix using a spoon (Batter consistency should be like heavy whipping cream]. Preheat griddle to 425- 450°F. If using a heavy duty frying pan, heat to medium-high heat; adjust heat if necessary. Rub grill or frying pan with oil before cooking each batch of pancakes. Spoon batter onto hot griddle (about 2 tablespoons for each pancake]. Cook until bubbles on the top of the pancake almost stop, about 1 1/2 minutes; turn pancake over and continue to cook for another 1 to 1 1/2 minutes or until pancakes are done. When done, rub pancakes with melted butter and place in a preheated 250 F oven to keep warm until the remainder are cooked, or serve immediately. Serve with your choice of jams or syrups. Also very good with sour cream or yogurt along with your choice of jams or syrups, or you can eat them just plain. These pancakes are delicious for breakfast, brunch or just as a snack anytime.
[Name] Chili Fries [AuthorId] 20497 [AuthorName] Kim Weimer [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-01-04T16:50:00Z [Description] Make and share this Chili Fries 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/16/70/3/piciy2bXc.jpg" [RecipeCategory] Potato [Keywords] ["Vegetable", "Tex Mex", "Southwestern U.S.", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "1/3", "2"] [RecipeIngredientParts] ["potatoes", "olive oil", "chili powder"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 416.8 [FatContent] 18.9 [SaturatedFatContent] 2.7 [CholesterolContent] 0.0 [SodiumContent] 57.4 [CarbohydrateContent] 57.9 [FiberContent] 8.3 [SugarContent] 2.8 [ProteinContent] 6.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Sliced the potatoes into large fries. Add the oil and chili powder to the bag and close. Squeeze the bag, until the oil and chili powder are mixed. Then add the potatoes and seal the bag. Shake the potatoes in the bag and remove. Lay them on a lightly greased or sprayed cookie sheet and bake at 350°F for approximately 1 hour or until fork tender.
[Name] Counrty Style Skillet [AuthorId] 26399 [AuthorName] Theresa Thunderbird [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-01-04T16:50:00Z [Description] Make and share this Counrty Style Skillet recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1/4", "1", "1/4", "1", "1", "1", "3"] [RecipeIngredientParts] ["butter", "onion", "green pepper", "salt", "pepper", "tomatoes", "tomato sauce", "mushroom"] [AggregatedRating] nan [ReviewCount] nan [Calories] 448.2 [FatContent] 26.7 [SaturatedFatContent] 11.8 [CholesterolContent] 117.5 [SodiumContent] 708.9 [CarbohydrateContent] 26.4 [FiberContent] 2.6 [SugarContent] 4.1 [ProteinContent] 25.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook meat,onion and green pepper in butter until meat browns. Stir in tomatoes,tomato sauce,salt and pepper. Cook slow over low heat for 10 minutes. Add mushrooms and uncooked noodles and cook covered on low heat fo 15 minutes,stirring.
[Name] Slow Cooked BBQ Ribs (For Crock Pot) [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] PT10H [PrepTime] PT10M [TotalTime] PT10H10M [DatePublished] 2002-01-04T16:50:00Z [Description] This is the most perfect recipe for ribs. You can't get them in a restaurant better than this! The meat falls off the bone as you take them out of the crock! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/70/5/mSYAaMuER7SYgspYFCQC_pork-ribs-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/70/5/picQnc0Mg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/70/5/picwEQlZ7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/70/5/picGu8Cxf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/70/5/7nYvluWTAmzYN9yihgWQ_IMG_4883.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/70/5/qWER6f3KTP2seO1xBHGL_pork-ribs-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/70/5/xcWokA8QGCRMN7KK63oH_pork-ribs-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/70/5/picWZbMge.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/70/5/pic8J4vNX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/70/5/piciLXrnQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/70/5/picAv2JWb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/70/5/picSwIUsX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/70/5/picsAVsNA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/70/5/pic0jA2wB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/70/5/picwL8Lkg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/70/5/pice81a0E.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Southwestern U.S.", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["3", NA, NA, "1", "1"] [RecipeIngredientParts] ["salt", "pepper", "barbecue sauce", "onion"] [AggregatedRating] 5.0 [ReviewCount] 157.0 [Calories] 1048.8 [FatContent] 80.0 [SaturatedFatContent] 25.7 [CholesterolContent] 272.6 [SodiumContent] 806.5 [CarbohydrateContent] 25.2 [FiberContent] 0.8 [SugarContent] 17.4 [ProteinContent] 53.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Do not pre-heat the slow cooker. Dice up the onion, add to crock pot. Rub the ribs with salt and pepper, add to crock pot. Dump BBQ sauce on top. Cook on low setting for 8-10 hours. Try not to lift the lid too much. The meat will FALL OFF THE BONE!
[Name] Easy Caramel Cheesecake [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-04T16:50:00Z [Description] Easy to make and looks quite elegant. I put a little caramel sauce on the plate, set the slice on, them make a few swirls on top. Looks as good as it tastes. All but 5 min. of the time is for chilling. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Cheese", "Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "3/4", "1", "1", "1"] [RecipeIngredientParts] ["prepared graham cracker crust", "cream cheese", "sugar", "lemon juice", "Cool Whip"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 522.5 [FatContent] 24.6 [SaturatedFatContent] 14.0 [CholesterolContent] 31.6 [SodiumContent] 418.3 [CarbohydrateContent] 75.2 [FiberContent] 0.8 [SugarContent] 36.8 [ProteinContent] 4.4 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] Mix cream cheese with sugar and lemon juice on med speed until creamy. Fold in Cool Whip. Pour into crust. Refrigerate for about 3 hours. Swirl the caramel syrup on top.
[Name] Mutton Curry [AuthorId] 27896 [AuthorName] anodita singh [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2002-01-04T16:50:00Z [Description] This is a really spicy meat recipe from Rajasthan in India. Made with 30 red chillies ! We love hot food but you can cut down on the chili. This one's been in our family for years. Slow cooking, but really good if you like hot curry [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Asian", "Indian", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1", "6", "1", "3", "3", "6", "3", "3", "500", "1", "1", "1", "30", NA, NA, NA] [RecipeIngredientParts] ["onions", "cumin seed", "black cardamom pods", "green cardamoms", "peppercorns", "cloves", "cinnamon sticks", "yoghurt", "red chili powder", "coriander powder", "turmeric powder", "salt", "hot water", "fresh coriander leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1120.2 [FatContent] 65.1 [SaturatedFatContent] 23.6 [CholesterolContent] 256.6 [SodiumContent] 297.2 [CarbohydrateContent] 61.0 [FiberContent] 9.3 [SugarContent] 33.7 [ProteinContent] 77.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Put yoghurt in a bowl, add all spice powders (chili, turmeric, coriander], 30 chillies and salt to taste. Let this sit until needed. Heat oil in large vessel. Add all dry spices. Slice onions thin and add to oil, stir and fry till dark brown. Add mutton. Roast this until the colour changes to dark and the oil separates from the meat. Add the yoghurt mixture. Once again, keep stirring this till the water dries up. Then pour in enough hot water to cover the meat in the vessel. Cover this and let cook till the meat is tender, stirring occasionally so nothing sticks to the bottom. Alternately, if you use a pressure cooker, wait till the pressure starts building and then time. After 20 minutes your meat is done. Garnish with fresh coriander leaves. Serve hot with boiled rice or Indian bread.
[Name] Beef Tenderloin with Peppercorn Hollandaise [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-01-04T16:50:00Z [Description] Make and share this Beef Tenderloin with Peppercorn Hollandaise recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "Canadian", "Roast", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", NA, NA, "1/2", "1/2", "1/2", "1/4", "1/4", "3", "1", "2", "2", "1/3", "1", NA] [RecipeIngredientParts] ["beef tenderloin steaks", "salt", "black pepper", "green peppercorn", "black peppercorns", "white wine", "dry sherry", "sherry wine vinegar", "shallot", "garlic", "unsalted butter", "olive oil", "flat leaf parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 540.3 [FatContent] 41.5 [SaturatedFatContent] 21.8 [CholesterolContent] 270.1 [SodiumContent] 22.2 [CarbohydrateContent] 8.0 [FiberContent] 0.1 [SugarContent] 1.6 [ProteinContent] 3.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 F degrees. Season the tenderloins with salt and pepper and set them aside. In a small saucepan over high heat, bring the green, black, and pink peppercorns, white wine, sherry, sherry vinegar, shallot, and garlic to a boil. Cook for about 2 minutes, or until about 2 tbsp of liquid remain; set aside to cool. Place the egg yolks and the cooled wine mixture in a small stainless steel bowl. Place the bowl over a pot of simmering water and whisk for 3 to 4 minutes, or until the egg yolks thicken to the consistency of softly whipped cream. Do not scramble the eggs. Slowly whisk in the melted butter and mix thoroughly. Season to taste with salt. Leave the bowl over the hot water and remove the pot from the heat. Cover and set aside. In a medium saute pan over high temperature, heat the 1 tbsp olive oil until smoking hot. Sear the tenderloins well on both sides, about 2 minutes per side. If your saute pan is ovenproof, place it in the oven; otherwise, transfer the beef to a roasting pan. Bake the tenderloins for about 8 minutes for medium-rare. Place the tenderloins on individual plates and pour over the sauce. Garnish with the chopped parsley.
[Name] Tyropita (Cheese pies) [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-01-04T16:50:00Z [Description] Make and share this Tyropita (Cheese pies) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Greek", "European", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1", "3", "4", NA, NA, NA] [RecipeIngredientParts] ["feta cheese", "phyllo pastry", "milk", "butter", "eggs", "dill", "mint", "pepper", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 551.6 [FatContent] 31.1 [SaturatedFatContent] 18.1 [CholesterolContent] 212.6 [SodiumContent] 1331.6 [CarbohydrateContent] 45.1 [FiberContent] 1.4 [SugarContent] 3.4 [ProteinContent] 21.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mash the feta cheese with a fork and add the kefalograviera, milk, butter, dill (or mint], eggs and pepper. Butter a pan with the margarine and place half the sheets of fyllo on the bottom also buttered with the margarine (so it doesn't stick] Pour the cheese mix and cover with the rest of the fyllo sheets, also buttered with margarine. Bake in medium oven for about 1 hr.
[Name] Red Hot Texan [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-04T16:50:00Z [Description] This is a recipe that a friend gave me. He swears by it and says that it is nice. It is meant to be very original. Editor's note: Pure alcohol is very irritating to the throat and should never be drunk straight -- Please drink responsibly. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["15", NA] [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Place the everclear into a shot glass. Slowly fill up with the candys. Shoot. Don't shoot the candies leave them in your mouth for a nice aftertaste.
[Name] Cindy's Jumbo Sugar Cookies [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT10M [PrepTime] PT1H15M [TotalTime] PT1H25M [DatePublished] 2002-01-04T16:50:00Z [Description] Great recipe for decorating! Both children and adults love these. Please note preparation time includes required chilling. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/71/1/picP6DjIb.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Kid Friendly", "Christmas", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2/3", "3/4", "1", "1 1/2", "1/4", "1/2", "1/2", "4", "2"] [RecipeIngredientParts] ["butter", "sugar", "egg", "baking powder", "salt", "vanilla", "milk", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 111.4 [FatContent] 5.5 [SaturatedFatContent] 3.3 [CholesterolContent] 22.5 [SodiumContent] 86.8 [CarbohydrateContent] 14.3 [FiberContent] 0.3 [SugarContent] 6.3 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 24-30 cookies [RecipeInstructions] Beat eggs, sugar, and butter well. Add remaining ingredients and mix well. Chill dough at least 1 hour. Roll out and cut into shapes. Bake at 350° for approximately 10 minutes. Easy decorating hint: Sprinkle with colored sugar before baking.
[Name] Crock Pot Beef Short Ribs [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT8H [PrepTime] PT15M [TotalTime] PT8H15M [DatePublished] 2002-01-04T16:50:00Z [Description] Make and share this Crock Pot Beef Short Ribs 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/16/71/2/SDSw0kKlRqq27ry6hZtT_crockpot-beef-short-ribs-6248.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/71/2/A1mxVzkxSpKePRo9f1JK_crockpot-beef-short-ribs-6255.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/71/2/picOyCLYC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/71/2/VUrOes2qQu6Oer0ga3mG_crockpot-beef-short-ribs-6269.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/71/2/picNElsyA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/71/2/picsjCzvD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/71/2/picXyajRN.jpg"] [RecipeCategory] Vegetable [Keywords] ["Meat", "Weeknight"] [RecipeIngredientQuantities] ["3 1/2 - 4", "1", "2", "4", "4", "1", "1/3", "1", "1", "1/2", "1/2", "2", "1", "1", "2"] [RecipeIngredientParts] ["short rib of beef", "onions", "potatoes", "carrots", "water", "red wine vinegar", "paprika", "curry powder", "chili powder", "Coleman's dry mustard", "Keen's dry mustard", "salt", "pepper", "cornstarch", "water"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 1782.2 [FatContent] 145.6 [SaturatedFatContent] 62.9 [CholesterolContent] 301.6 [SodiumContent] 1424.9 [CarbohydrateContent] 51.9 [FiberContent] 8.3 [SugarContent] 7.8 [ProteinContent] 63.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brown ribs in oil and place in crock pot with the onions, spuds and carrots. Mix together the remaining ingredients and pour over ribs and veggies. Cover and cook on low for 8-10 hours. Remove ribs and veggies, and add the cornstarch mixture to thicken liquid if desired.
[Name] Spanakopita Triangles [AuthorId] 15718 [AuthorName] Steve P. [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2002-01-04T16:50:00Z [Description] Make and share this Spanakopita Triangles 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/16/71/3/pic0oYNQu.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/16713/jslLbKfITGGfgNKnkTTu_20190630_184330.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/71/3/dKs09jZNQgWPpYNQXxBf_20160704_220855.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/71/3/01464328794.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/71/3/pic4ZfDt7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/71/3/16713.jpg"] [RecipeCategory] Cheese [Keywords] ["Greek", "European", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "2", "2", "2", "2", "2", "4", NA, "1", "3/4"] [RecipeIngredientParts] ["onions", "frozen chopped spinach", "fresh dill", "all-purpose flour", "feta cheese", "eggs", "phyllo dough", "butter"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 248.3 [FatContent] 18.5 [SaturatedFatContent] 8.9 [CholesterolContent] 62.6 [SodiumContent] 338.1 [CarbohydrateContent] 16.1 [FiberContent] 1.3 [SugarContent] 1.1 [ProteinContent] 5.0 [RecipeServings] nan [RecipeYield] 27 Spanakopitas [RecipeInstructions] Preheat oven to 350 degrees F (175 degrees C]. Heat vegetable oil in a large saucepan over medium heat. Slowly cook and stir onions until softened. Mix in spinach, dill and flour. Cook approximately 10 minutes, or until most of the moisture has been absorbed. Remove from heat. Mix in feta cheese, eggs, salt and pepper. Lay phyllo dough flat and brush with butter. Place a small amount of spinach mixture onto each piece of dough. Fold phyllo into triangles around the mixture. Brush with butter. Place filled phyllo dough triangles on a large baking sheet. Bake in the preheated oven 45 minutes to 1 hour, or until golden brown.
[Name] Lentil, Barley and Rice Risotto [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2002-01-04T16:50:00Z [Description] Make and share this Lentil, Barley and Rice Risotto recipe from Food.com. [Images] character(0) [RecipeCategory] Short Grain Rice [Keywords] ["Rice", "Grains", "Lentil", "Beans", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "2", "1/2", "1/2", "1/2", "1/2", "3", "1/2", "1", NA, "1"] [RecipeIngredientParts] ["butter", "shallots", "arborio rice", "barley", "green lentil", "dry white wine", "chicken", "parmesan cheese", "half-and-half", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 379.1 [FatContent] 8.8 [SaturatedFatContent] 5.0 [CholesterolContent] 22.8 [SodiumContent] 225.7 [CarbohydrateContent] 54.1 [FiberContent] 12.0 [SugarContent] 1.1 [ProteinContent] 15.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a large frying pan melt 2 T.", "of butter over medium heat.", "Add the shallots and cook until transparent.", "Add rice and saute for 3 minutes.", "Add barley and lentils and saute for 1 minute.", "Add the wine and, stirring constantly-for the rest of the cooking time-cook until the liquid is almost gone.", "Ladle in some stock, (1 ladle's worth] cook down.", "Repeat until all the liquid is absorbed.", "Remove from heat, fold in cream, cheese, butter and chives.", "Taste and add salt and peppr as needed." ]
[Name] Marinated Shrimp [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-04T16:50:00Z [Description] Make and share this Marinated Shrimp 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/16/71/5/picVaLoBI.jpg" [RecipeCategory] < 15 Mins [Keywords] ["No Cook", "Refrigerator", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "2", "1", "1", "1", "1", NA, "2"] [RecipeIngredientParts] ["green onion", "olive oil", "fresh lemon juice", "ketchup", "chives", "garlic", "Dijon mustard", "salt", "medium shrimp"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 30.6 [FatContent] 1.2 [SaturatedFatContent] 0.2 [CholesterolContent] 38.2 [SodiumContent] 180.9 [CarbohydrateContent] 0.5 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 4.2 [RecipeServings] nan [RecipeYield] 30-40 shrimp [RecipeInstructions] Combine all ingredients except shrimp in large bowl. Add shrimp and toss to coat. Cover and refrigerate 4 to 6 hours or overnight. Transfer shrimp mixture to serving bowl and serve with toothpicks.
[Name] Best Ever Buckeyes [AuthorId] 23584 [AuthorName] Jo2678 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-04T16:50:00Z [Description] Small peanut butter balls that taste even better than Reese's Cups. The taste so good- be careful, they are addictive! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/71/6/g3AbkqshQAyjvSkbgrNZ_0724182343_HDR_Film1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/71/6/picUFBwCb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/71/6/picwKP4IZ.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/16716/DOCBmNqBQgS2nU3bqhgy_IMG_20180421_180939.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/71/6/mX7f4qdRdClomYr0H7Jw_960DD773-24F3-46C9-B914-84124C95BFF7.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/16716/9DMNlkT6S52LrY1jB6Hr_IMG_6448.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/16716/lzcVXJQSGunja3xYBQxj_15267608_10208490435480141_8844106061838757064_n.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/71/6/G2eVegt3S1axMGIlIoSz_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/71/6/pic95illA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/71/6/picROuBmb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/71/6/picHloKEc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/71/6/picB6kjH0.jpg"] [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Peanut Butter", "Kid Friendly", "Christmas", "< 15 Mins", "No Cook", "Refrigerator", "Freezer", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1", "1", "1 1/2", NA] [RecipeIngredientParts] ["peanut butter", "margarine", "butter", "powdered sugar", "vanilla", "chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 56.0 [Calories] 151.8 [FatContent] 9.0 [SaturatedFatContent] 2.6 [CholesterolContent] 0.0 [SodiumContent] 71.9 [CarbohydrateContent] 17.3 [FiberContent] 0.9 [SugarContent] 15.4 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] 40-50 balls [RecipeInstructions] Mix peanut butter, margarine or butter, powdered sugar, and vanilla in bowl (It helps to soften the margarine]. Shape into 1\" balls. Refrigerate balls. Meanwhile, melt chocolate with a bit of crisco (so the chocolate will harden. Without crisco, chocolate will remain soft.] in double boiler. Insert toothpick into refrigerated balls and dip into chocolate, leaving small area resembling a buckeye. Cool on wax paper and store in refrigerator or freezer.
[Name] Buttermilk Syrup [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-01-04T16:50:00Z [Description] Make and share this Buttermilk Syrup recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/71/7/picGxQipK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/71/7/picVsn3XN.jpg"] [RecipeCategory] Breakfast [Keywords] ["Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "3/4", "1/2", "2", "1", "2"] [RecipeIngredientParts] ["sugar", "buttermilk", "butter", "corn syrup", "baking soda", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 38.0 [Calories] 1089.6 [FatContent] 46.8 [SaturatedFatContent] 29.7 [CholesterolContent] 125.7 [SodiumContent] 1133.2 [CarbohydrateContent] 169.4 [FiberContent] 0.0 [SugarContent] 159.7 [ProteinContent] 3.5 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Place first five ingredients in large saucepan. bring to boil and cook for 7 minutes (mixture will foam], stirring to prevent scorching. Remove from heat and stir in vanilla extract. Serve with German pancakes,or waffles,french toast,etc.
[Name] Corn Masa [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-01-04T16:50:00Z [Description] Make and share this Corn Masa recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Mexican", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "2 1/2", "1", "1/4", "1 1/2"] [RecipeIngredientParts] ["masa harina", "sea salt", "baking powder", "chicken broth", "water"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 828.4 [FatContent] 55.5 [SaturatedFatContent] 20.8 [CholesterolContent] 48.7 [SodiumContent] 1191.8 [CarbohydrateContent] 73.0 [FiberContent] 0.0 [SugarContent] 0.3 [ProteinContent] 11.3 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] Beat the lard until light and fluffy. Add remaining ingredients, using just enough liquid until the dough holds together well.
[Name] Spicy Mexican Coleslaw [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-04T16:50:00Z [Description] This is ideal picnic food since it has no mayo in it. You can use more or less hot pepper depending on how hot you like it/can take it. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/71/9/16719.jpg" [RecipeCategory] Vegetable [Keywords] ["Mexican", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Kosher", "Free Of...", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "3", "1 -2", "1/3", "1/4", "1/4", "2", "2", "1/2", NA] [RecipeIngredientParts] ["green cabbage", "jicama", "carrot", "tomatoes", "cilantro", "fresh lime juice", "garlic", "sugar", "ground cumin"] [AggregatedRating] 4.5 [ReviewCount] 13.0 [Calories] 56.3 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 20.8 [CarbohydrateContent] 13.4 [FiberContent] 3.6 [SugarContent] 8.2 [ProteinContent] 1.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine all salad ingredients and mix well. Combine all dressing ingredients and toss well with salad ingredients. Refrigerate until ready to serve. This slaw gets better if it has a chance to sit for a few hours before serving and it's even good the next day.
[Name] Carrot Cake [AuthorId] 8672 [AuthorName] Unkle Leo [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2002-01-04T16:50:00Z [Description] Make and share this Carrot 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/16/72/0/pictp9Y3A.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/72/0/picBBwtVA.jpg"] [RecipeCategory] Breads [Keywords] ["Dessert", "Pineapple", "Tropical Fruits", "Fruit", "Vegetable", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2 1/4", "2", "2", "1/2", "3", "3/4", "1/2", "2", "2", "8", "4", "1", "1", "1/2", "8", "1", "1"] [RecipeIngredientParts] ["raisins", "flour", "baking soda", "cinnamon", "salt", "eggs", "butter", "milk", "dark brown sugar", "vanilla", "crushed pineapple", "carrots", "walnuts", "coconut", "butter", "cream cheese", "vanilla", "confectioners' sugar"] [AggregatedRating] 4.5 [ReviewCount] 27.0 [Calories] 486.0 [FatContent] 23.1 [SaturatedFatContent] 12.7 [CholesterolContent] 71.8 [SodiumContent] 362.6 [CarbohydrateContent] 67.8 [FiberContent] 2.7 [SugarContent] 51.7 [ProteinContent] 5.1 [RecipeServings] nan [RecipeYield] 1 Cake [RecipeInstructions] For cake---------------. Put raisins in a bowl and cover with boiling water. Pre-heat oven to 350 degrees. Grease and flour a 9\" x 13\" cake pan. Sift flour, soda, cinnamon and salt together. Beat eggs, butter, milk, sugar and vanilla together. Drain water from raisins with a sieve. Add egg mixture to dry ingredients and mix well. Stir in pineapple, carrots, walnuts, coconuts and raisins and mix. Pour into pan and bake for about one hour or until a toothpick comes out clean. Allow to cool for 20 minutes before removing from pan. Cool completely before Icing. For frosting----------------. Beat butter and cream cheese. Add vanilla and sugar and blend well.
[Name] Easy Steak and Gravy [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2002-01-04T16:50:00Z [Description] Make and share this Easy Steak and Gravy recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/2", "1/2", "3"] [RecipeIngredientParts] ["salt", "pepper", "flour", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 266.3 [FatContent] 14.5 [SaturatedFatContent] 5.8 [CholesterolContent] 85.0 [SodiumContent] 450.4 [CarbohydrateContent] 8.1 [FiberContent] 0.3 [SugarContent] 0.0 [ProteinContent] 24.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix flour, salt, and pepper. Pound into steak (you'll have some left]. Cut steak into 6 pieces. Heat oil in large Dutch oven. Brown steaks on both sides. Remove from skillet. Add flour left from pounding, and cook for 2 minutes. Slowly add water, stirring until smooth. Return steaks, and simmer for about 1 1/2 hours stirring occasionally. If you like you can add a browning sauce (Kitchen Bouquet] for more color.
[Name] Leftover Turkey Hotpot [AuthorId] 27993 [AuthorName] JayBee [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2002-01-04T16:50:00Z [Description] A way of using up leftover turkey (and other things) that doesn't leave it dry and flavourless. The recipe is my own invention, and I enjoy it because the meat remains moist and flavoursome. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/72/2/3vBkgZKTC6hJBOzHMVTd_turkey-hot-pot-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/72/2/2rv4gvQgQZeHGEA7NNIQ_turkey-hot-pot-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/72/2/FiikCmY4SfumkZhNcDVW_turkey-hot-pot-3.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Poultry", "Meat", "European", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Potluck", "Christmas", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["turkey meat", "prepared stuffing", "potato", "butter"] [AggregatedRating] 5.0 [ReviewCount] 22.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 1 meal [RecipeInstructions] Butter a casserole dish. Peel and slice potatoes. Pull turkey apart into BIG bite size pieces. Layer up potatoes, turkey, and lumps of stuffing, (in that order], putting a tiny knob of butter and a scant sprinkling of S& P onto the potatoes with each layer. Save a layer of potatoes for the top. Pour gravy (possibly thinned down a bit] over all, until it only just covers, and then add the reserved layer of potatoes. Put a knob of butter and some S& P onto each potato. Cover casserole with foil (or a lid] and bake in a low oven for about an hour (longer if you have done a large hotpot]- make sure the potatoes are cooked by inserting a knife to see if they are tender. Serve with cabbage, brussels sprouts, carrots- whatever veg you like, and, for the piggies amongst us, some crusty bread.
[Name] Scalloped Potatoes and Ham [AuthorId] 10332 [AuthorName] chris brossard [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2002-01-04T16:50:00Z [Description] Make and share this Scalloped Potatoes and Ham recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Cholesterol", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3/4", "2 1/4", "1", "1", "3", "1", "1/4", NA] [RecipeIngredientParts] ["smoked ham", "flour", "milk", "potatoes", "carrot", "onion"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 308.9 [FatContent] 13.4 [SaturatedFatContent] 4.6 [CholesterolContent] 53.7 [SodiumContent] 1649.3 [CarbohydrateContent] 27.1 [FiberContent] 2.9 [SugarContent] 3.1 [ProteinContent] 20.6 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees. Cut ham into serving size pieces; brown lightly on both sides in skillet. Stir flour into fat in skillet and add soup. Gradually add milk and heat to boiling; stir constantly. In 2-qt. casserole arrange layers of ham, potatoes, carrots and onion until all are used, sprinkling salt and pepper lightly on the vegetables. Pour on soup and milk mixture. Cover and bake 1 hour. Remove cover and bake 15 minutes more; or until potatoes are tender.
[Name] Cheddar-scallion Beer Bread [AuthorId] 26399 [AuthorName] Theresa Thunderbird [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2002-01-04T16:50:00Z [Description] Make and share this Cheddar-scallion Beer Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Cheese", "Healthy", "High In...", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 2/3", "12", "1", "1/2", "1 1/2"] [RecipeIngredientParts] ["self rising flour", "beer", "cheddar cheese", "scallion", "poultry seasoning"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 302.2 [FatContent] 6.8 [SaturatedFatContent] 4.1 [CholesterolContent] 19.8 [SodiumContent] 827.2 [CarbohydrateContent] 44.5 [FiberContent] 1.8 [SugarContent] 0.4 [ProteinContent] 10.7 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Heat oven to 375. Lightly grease 9 by 5 by3 inch. loaf pan. Put flour in a med. bowl. Mix flour with cheddar cheese,scallions and poultry seasoning. Add beer and stir until just mixed. Scrape into pan. Bake 50-55 minutes. Cool on wire rack 5 minutes.
[Name] Crumb Topped Tomatoes [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT8M [PrepTime] PT5M [TotalTime] PT13M [DatePublished] 2002-01-04T16:50:00Z [Description] Make and share this Crumb Topped Tomatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Broil/Grill", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["6", NA, "3", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["tomatoes", "butter", "onion", "parsley", "thyme"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 60.1 [FatContent] 3.3 [SaturatedFatContent] 1.9 [CholesterolContent] 7.6 [SodiumContent] 58.1 [CarbohydrateContent] 6.9 [FiberContent] 1.3 [SugarContent] 2.7 [ProteinContent] 1.4 [RecipeServings] 12.0 [RecipeYield] 12 tomato halves [RecipeInstructions] Cut tomatoes in half and arrange in shallow pan. Season with salt and pepper. Broil, cut side up 6 inches from heat for 5 minutes. In small skillet, cook onion in butter, until soft. Stir in rest of ing. Spoon onto tomatoes. Broil about 3 minutes longer -- until lightly browned.
[Name] Pineapple sauce [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-01-04T16:50:00Z [Description] Wonderful compliment for ham or any other kind of pork. I always serve it on Christmas with my ham. Can easily be doubled. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/72/6/picHlZp0Y.jpg" [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Vegan", "Winter", "Christmas", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1 1/2", "1/2", "1/4 - 1"] [RecipeIngredientParts] ["Red Delicious apples", "crushed pineapple", "raisins", "brown sugar", "ground cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 160.2 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 8.9 [CarbohydrateContent] 42.1 [FiberContent] 2.3 [SugarContent] 34.7 [ProteinContent] 1.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Add everything to medium saucepan. Simmer for about 30 minutes until apples are soft. Serve hot. Serve this side dish with ham, pork chops, grilled sausage or as a side dish for Christmas dinner like I do.
[Name] Veggie-Laden Corn Chowder [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-01-04T16:50:00Z [Description] Make and share this Veggie-Laden Corn Chowder recipe from Food.com. [Images] character(0) [RecipeCategory] Chowders [Keywords] ["Corn", "Vegetable", "Kosher", "Potluck", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["3", "3", "1", "3", "1", "2", "1", NA, "3", "1", "1", "1", "4", NA] [RecipeIngredientParts] ["potatoes", "onion", "celery", "red bell pepper", "bay leaves", "flour", "frozen corn kernels", "vegetable broth", "milk", "scallions"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 281.9 [FatContent] 8.8 [SaturatedFatContent] 4.1 [CholesterolContent] 22.8 [SodiumContent] 106.5 [CarbohydrateContent] 43.7 [FiberContent] 4.5 [SugarContent] 2.7 [ProteinContent] 10.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Heat a deep pot over medium to medium-high heat.", "Add oil and potatoes.", "Cover and cook 5 minutes, stirring frequently.", "Add onion, celery, red bell pepper, and bay leaves.", "Season with Old Bay and salt and pepper.", "Cover and reduce heat a bit; cook a few minutes more, stirring occasionally.", "Uncover and whisk in flour.", "Cook a minute more.", "Add corn, broth, and milk.", "Bring soup to a boil, reduce heat, and simmer, 7 to 10 minutes, to thicken.", "Adjust seasonings and serve bowls of chowder with a sprinkle of chopped scallions and crackers." ]
[Name] Tequila Pork Roast [AuthorId] 15368 [AuthorName] msintrepid [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2002-01-04T17:09:00Z [Description] Make and share this Tequila Pork Roast recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/72/8/picuS1Ni7.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "Southwestern U.S.", "Spicy", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["3", NA, "3", "2", "1", "3", "3", "1", NA, "1", "1", "1/4", "6", NA] [RecipeIngredientParts] ["boneless pork loin roast", "olive oil", "beef broth", "celery ribs", "carrots", "onion", "bay leaf", "Coleman's dry mustard", "white wine worcestershire sauce"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 531.7 [FatContent] 31.7 [SaturatedFatContent] 5.8 [CholesterolContent] 145.2 [SodiumContent] 350.6 [CarbohydrateContent] 7.9 [FiberContent] 2.3 [SugarContent] 3.9 [ProteinContent] 52.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat pan with olive oil. Rub roast with salt and pepper. Place roast in pan, browning on all sides. Add Tequila and deglaze pan, scraping up all the brown bits. Add the beef broth. Add the diced veggies and bay leaf. Cover and simmer for 1 to 1 1/2 hours until tender. Remove roast to platter, tent with aluminum foil. Prepare Sauce-----------------. Make slurry of the mustard, horseradish, peanut butter and Worcestershire, set aside. Strain juices from the roast, pressing hard on the solids to get all the good stuff. Return juice to pan and reduce, about 1/2 hour until about half. Add mustard slurry. Return to a simmer- correct seasoning. Slice roast thinly, serving sauce on the side.
[Name] Braised Chicken in Sun-Dried Tomato Cream Sauce [AuthorId] 22893 [AuthorName] karen2 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-01-04T17:11:00Z [Description] Definitely make extra sauce, bc. it goes really well over white rice or pasta, or quinoa, even without the chicken. This might even go well with pork instead of chicken. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Meat", "European", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "2", "5", "1 1/2", "1", "3/4", "1", "1/2"] [RecipeIngredientParts] ["boneless chicken breasts", "garlic cloves", "dry white wine", "heavy whipping cream", "sun-dried tomato packed in oil", "red bell pepper", "basil"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 647.1 [FatContent] 45.3 [SaturatedFatContent] 18.9 [CholesterolContent] 174.3 [SodiumContent] 175.3 [CarbohydrateContent] 11.9 [FiberContent] 2.0 [SugarContent] 2.2 [ProteinContent] 33.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash and pat dry chicken, sprinkly with salt and pepper. Heat Oil from tomatoes in a heavy skillet, over medium heat. Add chicken to skillet and saute until golden, about 4 minutes per side. Add garlic and stir 30 seconds--do not brown garlic. Add white wine, cream, pepper, and tomatoes, and bring to a boil. Cover skillet, reduce heat to medium-low, and simmer until chicken is just cooked through, about 3-5 minutes. Transfer chicken to plates. Add most of basil to sauce in skillet. Increase heat and boil until sauce thickens enough to coat spoon, and peppers and tomatoes are soft-about 2-5 minutes. (seems to take longer for me]. Season sauce to taste with salt and pepper, spoon over chicken and top with fresh basil and serve.
[Name] Sunday Night Chili Con Carne With Beans [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-01-05T14:23:00Z [Description] I must be getting forgetful; I can't remember if I tried this recipe or not -- being a mushroom lover, it sounds like something I would have tried. If you make it, let me know how it goes. It's from the Chili-Lovers' Cook Book and was submitted by Alice Adamson from Austin, Minnesota. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegetable", "Meat", "Low Cholesterol", "Healthy", "Kid Friendly", "Kosher", "Potluck", "Weeknight", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "3/4", "1", "2", "1/4", "1/2", "2", "3", "1"] [RecipeIngredientParts] ["onion", "fresh garlic", "ground beef", "fresh mushrooms", "salt", "chili powder", "water", "ketchup", "cornstarch", "kidney beans"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 391.6 [FatContent] 18.1 [SaturatedFatContent] 6.8 [CholesterolContent] 77.1 [SodiumContent] 1416.0 [CarbohydrateContent] 26.4 [FiberContent] 5.0 [SugarContent] 8.2 [ProteinContent] 31.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a Dutch oven or large skillet, fry the beef, onion and garlic; drain off fat if necessary. Add mushrooms and salt, and cook for 5 minutes. Blend chili powder with 2 tbsp water and add to meat mixture. Add ketchup and consomme and heat to a boil. Blend corn starch with remaining water and add to meat; simmer 15 minutes. Add undrained beans and simmer 10 minutes more.
[Name] Gates & Son's KC BBQ Rub [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-05T14:23:00Z [Description] This is a BBQ rub that should be used with the Gates & Sons KC BBQ Sauce or Gates & Sons KC BBQ Baked Beans, both posted here. This is authentic KC Barbeque at it's best. If you can't be here then try these. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/73/2/B7o6J1WJRqi26lJhsjjU_IMG_0498.JPG" [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "Kid Friendly", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "2", "1", "1"] [RecipeIngredientParts] ["sugar", "salt", "paprika", "ground cumin", "ground celery seed"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 1233.6 [FatContent] 28.4 [SaturatedFatContent] 2.6 [CholesterolContent] 0.0 [SodiumContent] 56761.8 [CarbohydrateContent] 252.9 [FiberContent] 18.0 [SugarContent] 202.9 [ProteinContent] 21.4 [RecipeServings] nan [RecipeYield] 1 jar of seasoning [RecipeInstructions] In a medium bowl, mix together all ingredients. Store in a tightly sealed jar.
[Name] Banana Pudding Cake [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT55M [PrepTime] PT5M [TotalTime] PT1H [DatePublished] 2002-01-05T14:23:00Z [Description] Make and share this Banana Pudding 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/16/73/3/4BzacGxoQZiEAiG5nNQG_banana%20pudding%20bundt%20cake.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/73/3/xfcwyXAMS1qLNi5PM7J8_banana%20pudding%20bundt%20cake-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/73/3/n9RlDy2RiSam1AO0MisY_banana%20pudding%20bundt%20cake-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/73/3/picC4RgFl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/73/3/picjGMBcu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/73/3/pichhL1Tx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/73/3/pic9VRo83.jpg"] [RecipeCategory] Dessert [Keywords] ["Fruit", "Canadian", "Kid Friendly", "Kosher", "Potluck", "Christmas", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1/2", "4", "1", "1/4"] [RecipeIngredientParts] ["Vegetarian banana pudding mix", "banana", "eggs", "water"] [AggregatedRating] 5.0 [ReviewCount] 55.0 [Calories] 256.1 [FatContent] 11.2 [SaturatedFatContent] 1.9 [CholesterolContent] 62.9 [SodiumContent] 308.1 [CarbohydrateContent] 35.3 [FiberContent] 0.6 [SugarContent] 19.5 [ProteinContent] 4.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F; grease a bundt pan and set aside. In a large bowl, combine all ingredients and beat with your electric mixer for 3 minutes. Pour into prepared pan and bake for 50-55 minutes, or until a tester comes out clean. Cool for 15 minutes before removing from pan. If desired, combine 1 cup of sifted icing sugar with a little milk and drizzle this over the cake.
[Name] Aunt Rosie's Gob Cake [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2002-01-05T14:23:00Z [Description] Make and share this Aunt Rosie's Gob Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Kosher", "Potluck", "< 60 Mins", "Oven", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1 1/2", "4", "2", "1/2", "1/2", "1/2", "1", "3"] [RecipeIngredientParts] ["instant chocolate pudding mix", "milk", "eggs", "icing sugar", "milk", "shortening", "butter", "vanilla extract", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 6452.5 [FatContent] 370.8 [SaturatedFatContent] 126.1 [CholesterolContent] 1158.3 [SodiumContent] 6917.7 [CarbohydrateContent] 750.7 [FiberContent] 16.8 [SugarContent] 489.1 [ProteinContent] 77.7 [RecipeServings] nan [RecipeYield] 1 two layer ten x fifteen inch cake [RecipeInstructions] Preheat oven to 350F (175C]. Grease and flour a 10x15 inch pan; line a second 10x15 inch pan with parchment paper. In a large bowl, combine cake mix, pudding mix, 1/4 cup oil, 1-1/2 cups milk and 4 eggs; beat 4 minutes on high speed on mixer. Divide batter into the two 10x15 inch pans. Bake in preheated oven for 12 to 15 minutes, or until a toothpick inserted into cake comes out clean; allow to cool. To make the filling: In a large bowl, combine 2 cups icing sugar, 1/2 cup milk, shortening, butter, vanilla and flour; beat with mixer on high speed for 5 minutes, or until it achieves the consistency of whipped cream. Spread filling over the layer in the greased pan. Loosen the sides of the other layer by running a knife around the edge between the cake and the pan. Flip the cake onto the frosted layer. Remove the pan and parchment paper from the top layer and serve.
[Name] Fragrant Rosemary Zucchini [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT8M [PrepTime] PT5M [TotalTime] PT13M [DatePublished] 2002-01-05T14:23:00Z [Description] Make and share this Fragrant Rosemary Zucchini 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/16/73/5/pic6ofGo0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/73/5/pic2AnsLh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/73/5/pic9dadAt.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Low Protein", "Vegan", "Low Cholesterol", "< 15 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1", NA, NA, "1"] [RecipeIngredientParts] ["garlic", "olive oil", "zucchini", "fresh rosemary", "sea salt", "fresh ground pepper", "white wine"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 78.6 [FatContent] 7.1 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 8.2 [CarbohydrateContent] 3.5 [FiberContent] 1.0 [SugarContent] 2.5 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Saute garlic in oil until barely brown, and add zucchini. Stir to cover zucchini with oil and garlic. Add rosemary, salt, and pepper. Simmer gently, adding wine as necessary to maintain moistness, until zucchini is barely tender, about 6 minutes.
[Name] Baked Hush Puppies [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-01-05T14:23:00Z [Description] Here's an alternative to deep fried hush puppies, try them you may even like them. You may double this recipe it works well. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Lunch/Snacks", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/2", "1 1/2", "1/2", "1/2", "1", "1/4", "1", "1/3", "2"] [RecipeIngredientParts] ["yellow cornmeal", "flour", "baking powder", "salt", "sugar", "chili powder", "onion", "egg", "milk", "lite olive oil"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 143.4 [FatContent] 6.5 [SaturatedFatContent] 1.3 [CholesterolContent] 37.1 [SodiumContent] 317.4 [CarbohydrateContent] 18.3 [FiberContent] 1.5 [SugarContent] 0.9 [ProteinContent] 3.6 [RecipeServings] nan [RecipeYield] 6 hush puppies [RecipeInstructions] Heat oven to 425F degrees. Spray of small muffin tin with veggie oil. Mix dry ingredients. Stir in onion. Mix egg, milk& olive oil, beat well. Add to cornmeat mixture and stir gently until just blended. Spoon batter into muffin tins fill 1/2 to 2/3 full. Bake until golden, about 15-20 minutes. Serve immediately.
[Name] Lemon Pork Chops-Pressure Cooker [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-01-05T14:23:00Z [Description] Make and share this Lemon Pork Chops-Pressure Cooker recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "High Protein", "High In...", "Pressure Cooker", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["20", "1/4", "20", "4", "1", "1", "2", "2"] [RecipeIngredientParts] ["lemons", "onions", "salt", "pepper", "ketchup", "water"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 793.6 [FatContent] 41.6 [SaturatedFatContent] 12.7 [CholesterolContent] 274.6 [SodiumContent] 989.7 [CarbohydrateContent] 17.6 [FiberContent] 1.3 [SugarContent] 13.2 [ProteinContent] 83.9 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Heat cooker, add oil and brown chops. Top each chop with a lemon slice. Add onions, salt and pepper. Combine ketchup and water, pour over chops. Close cover securely. Place pressure regulator on vent pipe and cook 10 minutes at 15 pounds pressure. Let pressure drop of its own accord.
[Name] New York Bialy, First Cousin to a Bagel [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT25M [PrepTime] PT1H10M [TotalTime] PT1H35M [DatePublished] 2002-01-05T14:23:00Z [Description] Make and share this New York Bialy, First Cousin to a Bagel 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/16/73/8/picnUCKX1.jpg" [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Lunch/Snacks", "European", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1 1/2", "5", "4 -5", "1", "1 -2", "1", "1 1/2", "1", "1", "2", NA] [RecipeIngredientParts] ["active dry yeast", "warm water", "sugar", "white flour", "kosher salt", "cornmeal", "onion", "poppy seeds", "canola oil", "egg", "water", "salt"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 190.5 [FatContent] 2.3 [SaturatedFatContent] 0.3 [CholesterolContent] 17.6 [SodiumContent] 590.4 [CarbohydrateContent] 36.3 [FiberContent] 1.8 [SugarContent] 2.5 [ProteinContent] 5.8 [RecipeServings] nan [RecipeYield] 12 Bialys [RecipeInstructions] Whisk together the water, sugar and yeast, whisk until the yeast has dissolved Stir in about 1 tbsp salt and about 2 1/2 cups flour, just enough flour to make a soft dough. Knead on floured board or using your dough hook in your mixer. By hand knead 8-10 minutes with the dough hook about 6 minutes. Incorporate flour as you are doing this until your dough is smooth and elastic Cover dough with clean cloth and set aside to rise (I do this in the oven with the oven light on]. Let rise until double in size and then punch down. Line two baking sheets with parchment paper and sprinkle with the cornmeal. Stir together the onions, poppy seed and oil. In an other bowl whisk together the egg& 2 tbsp water. When the dough has risen and you have punched it down divide it into 12 equal pieces and let it rest for ten minutes. Roll or stretch each piece into a 4-5 inch oval and place them on the prepared baking sheets. Brush each Bialy with the egg mixture and sprinkle with the onion/poppy seed mixture (about a heaping tablespoonful on each]. Cover with a floured tea towel and let rise until they look puffy (about 30-40 minutes]. Place in 450F oven, reduce heat right away to 425F and bake for 20-25 minutes or until golden.
[Name] Swiss Steak-Pressure Cooker [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-05T14:23:00Z [Description] Make and share this Swiss Steak-Pressure Cooker recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "High Protein", "Healthy", "High In...", "Pressure Cooker", "< 30 Mins", "For Large Groups", "Stove Top"] [RecipeIngredientQuantities] ["12", "1", NA, "4", "2", "4", "4"] [RecipeIngredientParts] ["flour", "onions", "green peppers", "tomato juice"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 339.7 [FatContent] 9.7 [SaturatedFatContent] 3.2 [CholesterolContent] 129.3 [SodiumContent] 227.9 [CarbohydrateContent] 7.5 [FiberContent] 0.8 [SugarContent] 2.3 [ProteinContent] 52.8 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Season flour with salt and pepper, pound flour into beef. Heat cooker and add oil, brown meat. Add remaining ingredients. Close cover securely. Place pressure regulator on vent pipe and cook 15 minutes at 15 pounds pressure. Let pressure drop of its own accord.
[Name] Quesadillas with Three Cheeses [AuthorId] 28048 [AuthorName] Elyse [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-01-05T14:23:00Z [Description] Make and share this Quesadillas with Three Cheeses recipe from Food.com. [Images] character(0) [RecipeCategory] Southwestern U.S. [Keywords] ["Mexican", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "1/8", "1/8", "1", "1 1/2", "1", "1 1/2", "1", "1", "2", NA, "1"] [RecipeIngredientParts] ["olive oil", "onion", "red bell pepper", "green bell pepper", "garlic", "low-fat cheddar cheese", "cream cheese", "cream cheese", "parmesan cheese", "cumin", "6-inch flour tortillas", "cherry tomatoes", "lime"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 214.2 [FatContent] 10.7 [SaturatedFatContent] 4.6 [CholesterolContent] 18.6 [SodiumContent] 392.8 [CarbohydrateContent] 19.7 [FiberContent] 1.6 [SugarContent] 2.2 [ProteinContent] 9.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In small nonstick skillet heat 3/4 teaspoon oil; add onion, bell pepper, and garlic and cook until bell pepper is tender-crisp, 2 to 3 minutes. Set aside. Using a fork, in small mixing bowl combine remaining ingredients, except tortillas, stirring to combine. Preheat oven to 450 F. Onto bottom half of 1 tortilla spoon half of the vegetable mixture; top with half of the cheese mixture. Fold tortilla in half and gently press to close. Repeat procedure with remaining vegetable mixture, cheese mixture, and tortilla. Arrange filled tortillas on nonstick baking sheet and brush each with half of the remaining oil. Baked until cheeses are melted, about 5 minutes. Cut each tortilla in half, making 4 quesadillas. Garnish with tomato, lime, and parsley as desired.
[Name] Aunt Bee's Lentil Soup [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2002-01-05T14:23:00Z [Description] This came from a cookbook that was done years and years ago from the Andy Griffith Show. Aunt Bee is Andy's Aunt Bee. It's a great tasting soup. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Lentil", "Beans", "Meat", "Low Protein", "Low Cholesterol", "Weeknight", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1/2", "1/8", "2 1/2", "1 1/2", "1", "8", "1"] [RecipeIngredientParts] ["smoked sausage", "lentils", "onion", "celery", "carrot", "salt", "oregano", "tomato paste", "water", "tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 186.3 [FatContent] 11.0 [SaturatedFatContent] 3.6 [CholesterolContent] 23.1 [SodiumContent] 926.1 [CarbohydrateContent] 13.5 [FiberContent] 4.5 [SugarContent] 4.6 [ProteinContent] 9.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a large stock pot, combine all of the ingredients except the tomatoes. Cook for 1 hour and 30 minutes. Add the tomatoes and simmer for 30 minutes.
[Name] Chewy Popcorn Balls [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2002-01-05T14:23:00Z [Description] Make and share this Chewy Popcorn Balls 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/16/74/2/picm4aNLO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/74/2/picgvqvSX.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Kid Friendly", "Free Of...", "Christmas", "Halloween", "< 15 Mins", "For Large Groups", "Stove Top", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1", "3/4", "2", NA] [RecipeIngredientParts] ["butter", "miniature marshmallow", "powdered sugar", "light corn syrup", "water"] [AggregatedRating] 5.0 [ReviewCount] 21.0 [Calories] 127.3 [FatContent] 1.9 [SaturatedFatContent] 1.2 [CholesterolContent] 5.1 [SodiumContent] 25.6 [CarbohydrateContent] 28.7 [FiberContent] 0.0 [SugarContent] 22.5 [ProteinContent] 0.1 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Pop popcorn. Place in large bowl. Place all ingredients except for food coloring in saucepan. Cook over medium heat, stirring occasionally until mixture comes to full, rolling boil. Remove from heat. Add desired amount of food coloring. Pour over popcorn, stirring to coat well. Shape into balls with buttered hands.
[Name] Bandito Chili Con Carne [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2002-01-05T14:23:00Z [Description] Make and share this Bandito Chili Con Carne recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Vegetable", "Meat", "Southwestern U.S.", "Kid Friendly", "Potluck", "Spicy", "Weeknight", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "3", "5", "2", "6", "5", "3", "8", "1", "1", "2", "2"] [RecipeIngredientParts] ["bacon", "garlic cloves", "lean ground beef", "onions", "whole green chilies", "chili powder", "tomatoes", "oregano", "cumin", "red wine", "basil"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 5605.2 [FatContent] 274.4 [SaturatedFatContent] 107.0 [CholesterolContent] 1535.8 [SodiumContent] 2583.8 [CarbohydrateContent] 194.9 [FiberContent] 38.2 [SugarContent] 92.5 [ProteinContent] 492.8 [RecipeServings] nan [RecipeYield] 1 gallon [RecipeInstructions] Cut bacon into squares, place in bottom of Dutch oven, and heat-- this renders the bacon. Add garlic cloves, beef and onions, and stir. Chop whole chiles into small pieces and add. After meat mixture has browned, add spices and tomatoes. Then add wine, bring to a boil, and simmer for 2 hours.
[Name] Honey Taffy [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2002-01-05T14:23:00Z [Description] Make and share this Honey Taffy recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Lunch/Snacks", "Low Protein", "Healthy", "Kid Friendly", "Free Of...", "Christmas", "< 15 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1/8"] [RecipeIngredientParts] ["granulated sugar", "honey", "butter", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1425.2 [FatContent] 33.2 [SaturatedFatContent] 20.7 [CholesterolContent] 118.9 [SodiumContent] 158.8 [CarbohydrateContent] 295.3 [FiberContent] 0.2 [SugarContent] 292.7 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] 3 pounds [RecipeInstructions] Combine ingredients in large,heavy saucepan. Bring to boil over medium heat,stirring constantly. Continue stirring and cook until mixture reaches soft crack stage (270 degrees on candy thermometer]. Pour mixture onto cool,buttered surface (a large cookie sheet works]. Allow to cool slightly,until it can be handled comfortably. Here is the fun part,butter your hands,find a partner,pull and twist taffy into ropes, until it lightens in color. Break ropes into pieces about 2 inches long. wrap pieces in waxed paper and twist ends.
[Name] Gates & Son's KC BBQ Sauce [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT5M [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2002-01-05T14:23:00Z [Description] Make and share this Gates & Son's KC BBQ Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["< 15 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/4", "2", "2", "2", "2", "1", "2", "2", "1 1/2", "1"] [RecipeIngredientParts] ["sugar", "salt", "celery seeds", "ground cumin", "garlic powder", "chili powder", "ketchup", "apple cider vinegar", "liquid smoke", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 23.0 [Calories] 984.8 [FatContent] 5.0 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 16631.7 [CarbohydrateContent] 240.8 [FiberContent] 5.3 [SugarContent] 213.8 [ProteinContent] 14.5 [RecipeServings] nan [RecipeYield] 3 quarts [RecipeInstructions] In a small bowl, mix together sugar, salt, celery seed, cumin, red pepper, garlic powder, and chili powder. Set aside. In a large bowl, combine remaining ingredients. Add dry ingredients, and mix well. Serve warm or at room temperature. Sauce can be stored in an airtight container in the refrigerator for 2 to 3 weeks or in freezer for up to 6 months.
[Name] Mom's Gingersnaps [AuthorId] 20160 [AuthorName] LeeAnn [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-01-05T14:23:00Z [Description] Everyone in my family loves these. Dad keeps asking me to make them and send them over. Great ginger and molasses flavour. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/74/6/pVXoHejZQlCImJYNSHsg-These_are_my_ginger_spice_cookies.._they_came_out_", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/74/6/picES69Zu.jpg"] [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "Kid Friendly", "< 30 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2 1/4", "2", "1", "3/4", "1/2", "1/4", "3/4", "3/4", "1", "1/4", "1/2"] [RecipeIngredientParts] ["flour", "ginger", "baking soda", "cinnamon", "clove", "salt", "butter", "margarine", "white sugar", "egg", "molasses", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 22.0 [Calories] 67.0 [FatContent] 2.8 [SaturatedFatContent] 1.7 [CholesterolContent] 10.4 [SodiumContent] 59.8 [CarbohydrateContent] 10.1 [FiberContent] 0.2 [SugarContent] 5.6 [ProteinContent] 0.7 [RecipeServings] nan [RecipeYield] 53 1 inch cookies [RecipeInstructions] Preheat oven to 350F degrees. Combine dry ingredients and set aside. In a large bowl beat butter till soft, gradually add sugar. Beat in egg and molasses. Stir in flour mixture. Roll into balls, then roll in sugar. Bake 10- 12 minutes. Cooking time depends on the size of cookie. I have small children so I make them quite small and the baking time decreases. The yield is not correct- It depends on the size of the cookie- I do not know the amount it will make?
[Name] Low Fat Honey Glazed Chicken [AuthorId] 21734 [AuthorName] Chris White [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-01-05T14:23:00Z [Description] Make and share this Low Fat Honey Glazed Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "High Protein", "High In...", "Broil/Grill", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "3", "1/4", "1", "2", "1/4", "1"] [RecipeIngredientParts] ["chicken breasts", "soy sauce", "onion", "garlic clove", "honey", "ginger", "catsup"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 289.7 [FatContent] 13.5 [SaturatedFatContent] 3.9 [CholesterolContent] 92.8 [SodiumContent] 622.9 [CarbohydrateContent] 9.5 [FiberContent] 0.4 [SugarContent] 7.3 [ProteinContent] 31.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Set oven to'Broil'. Mix soy sauce, onion, garlic, honey ginger and catsup in a small bowl. If necessary, run your honey jar under warm water before measuring out, to make mixing easier. Trim fat from chicken breasts, rinse and pat dry. Cover a metal broiling pan with heavy-duty aluminum foil (makes cleanup easier], and place the chicken breasts inside. Brush top side of the chicken with half of the honey mixture. Make sure and get the edges of the meat to ensure the juices are sealed in! Broil chicken for 5 minutes, remove, and turn over. Brush on remaining honey mixture and return to oven for another 5-10 minutes more (until juices run clear].
[Name] Yummy Easy Hotdish [AuthorId] 27384 [AuthorName] Sue Gifford [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2002-01-05T14:23:00Z [Description] This dish is perfect for family meals, potluck, company, game day get-togethers or when you're just wondering what to make with ingredients in your pantry. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Meat", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["ground beef", "onions", "green pepper", "peas", "mushrooms", "sharp cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 462.9 [FatContent] 25.2 [SaturatedFatContent] 10.6 [CholesterolContent] 100.2 [SodiumContent] 1160.0 [CarbohydrateContent] 28.2 [FiberContent] 2.7 [SugarContent] 10.8 [ProteinContent] 31.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown beef, onions and pepper; drain. Add remaining ingredients except cheese and mix together well. Turn into 13x9x2 pan or 3 quart casserole. Top with cheese. Bake at 375 degrees for 30 minutes or until done (bubbly around edges]. Let stand 5 minutes before eating.
[Name] Quick N' Easy Dill Sauce [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2002-01-05T14:23:00Z [Description] Make and share this Quick N' Easy Dill 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/16/75/0/piccu88mL.jpg" [RecipeCategory] Sauces [Keywords] ["< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2", NA] [RecipeIngredientParts] ["sour cream", "dill", "fresh ground pepper"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 492.4 [FatContent] 48.2 [SaturatedFatContent] 30.0 [CholesterolContent] 101.2 [SodiumContent] 122.1 [CarbohydrateContent] 9.8 [FiberContent] 0.0 [SugarContent] 0.4 [ProteinContent] 7.3 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Whisk together all ingredients. Use immediately or refrigerate.
[Name] Rotini with Beef and Vegetables [AuthorId] 5523 [AuthorName] Dave C [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-01-05T14:23:00Z [Description] Make and share this Rotini with Beef and Vegetables recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "Canadian", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1", "2", "3/4", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["rotini pasta", "broccoli florets", "carrots", "ground beef", "milk", "dry mustard", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 739.0 [FatContent] 23.8 [SaturatedFatContent] 9.8 [CholesterolContent] 85.3 [SodiumContent] 584.9 [CarbohydrateContent] 92.6 [FiberContent] 4.8 [SugarContent] 5.5 [ProteinContent] 36.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In large saucepan, cook rotini according to package directions. Add broccoli and carrots for last 5 minutes of cooking time. Drain. Meanwhile, in large skillet, brown beef. Pour off fat. Stir in soup, milk and mustard. Bring to boil. Add rotini, vegetables and cheese. Heat through, stirring occasionally.
[Name] Basil Skillet Scalloped Potatoes [AuthorId] 5523 [AuthorName] Dave C [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2002-01-05T14:23:00Z [Description] Make and share this Basil Skillet Scalloped Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Canadian", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1/4", "1/2", "4"] [RecipeIngredientParts] ["margarine", "butter", "onion", "dried basil leaves", "water", "cheddar cheese", "potatoes"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 308.8 [FatContent] 11.1 [SaturatedFatContent] 4.4 [CholesterolContent] 23.2 [SodiumContent] 711.8 [CarbohydrateContent] 44.6 [FiberContent] 5.4 [SugarContent] 3.5 [ProteinContent] 9.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In large skillet over medium heat, melt margarine. Cook onion with basil until tender. Add soup, water and cheese. Reduce heat to low. Heat until cheese is melted, stirring often. Add potatoes. Heat through, stirring occasionally.
[Name] Spareribs with Barbecue Sauce-Pressure Cooker [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-01-05T14:24:00Z [Description] Make and share this Spareribs with Barbecue Sauce-Pressure Cooker 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/16/75/3/01470009881.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/75/3/pics73Z8q.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Pressure Cooker", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["10", NA, NA, "3", "4", "2", "1", "2", "1", "1"] [RecipeIngredientParts] ["paprika", "onions", "ketchup", "vinegar", "Worcestershire sauce", "chili powder", "celery seed"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 1883.3 [FatContent] 139.0 [SaturatedFatContent] 50.6 [CholesterolContent] 548.5 [SodiumContent] 972.2 [CarbohydrateContent] 16.9 [FiberContent] 0.9 [SugarContent] 13.0 [ProteinContent] 133.1 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Season ribs with salt, pepper and paprika. Heat canner, add oil and brown ribs. Add onions. Combine remaining ingredients and pour over ribs. Close cover securely. Place pressure regulator on vent pipe and cook 15 minutes at 15 pounds pressure. Let pressure drop off of its own accord.
[Name] Pedernales River Chili [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT1H15M [PrepTime] PT10M [TotalTime] PT1H25M [DatePublished] 2002-01-05T14:24:00Z [Description] The book, Chili-Lovers' Cook Book, is a collection of chili recipes compiled from many different sources, including cookoffs, community cookbooks, and more. This recipe's source is a Mrs. Lyndon B. Johnson of Stonewall, Texas. :-) [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "Tex Mex", "Southwestern U.S.", "Very Low Carbs", "Healthy", "Kid Friendly", "Kosher", "Potluck", "Spicy", "Weeknight", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "1", "2", "1", "1", "6", "1 1/2", "2 -6", NA, "2"] [RecipeIngredientParts] ["onion", "garlic", "ground oregano", "cumin seed", "chili powder", "canned whole tomatoes", "salt", "hot water"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 259.1 [FatContent] 7.5 [SaturatedFatContent] 2.5 [CholesterolContent] 103.4 [SodiumContent] 159.6 [CarbohydrateContent] 4.2 [FiberContent] 1.2 [SugarContent] 1.7 [ProteinContent] 42.1 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Place meat, onion and garlic in a large, heavy frying pan or Dutch oven; cook unti light coloured. Add remaining ingredients. Bring to a boil, lower heat, and simmer for about 1 hour; skim off fat during cooking.
[Name] English Muffins [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT8M [PrepTime] PT3H [TotalTime] PT3H8M [DatePublished] 2002-01-05T14:24:00Z [Description] Crusty and filled with nooks and crannies. Plain, buttered, jammed or crammed? When you make these babies fresh, you may just like 'em in the raw... prep time includes rising time. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/75/5/picKl1VUp.jpg" [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Grains", "Healthy", "Kid Friendly", "Weeknight", "Small Appliance", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "1", "1", "2"] [RecipeIngredientParts] ["all-purpose flour", "bread flour", "salt", "dry yeast", "sugar", "milk", "butter"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 187.7 [FatContent] 5.0 [SaturatedFatContent] 3.0 [CholesterolContent] 13.0 [SodiumContent] 232.0 [CarbohydrateContent] 30.4 [FiberContent] 1.1 [SugarContent] 0.5 [ProteinContent] 4.8 [RecipeServings] nan [RecipeYield] 12 muffins [RecipeInstructions] Sift the flour and salt into a bowl and leave in a warm place. Dissolve the yeast and sugar in warm milk. Let froth, then mix in the butter. Stir all the liquid into the warm flour and beat well until smooth and elastic. Cover and proof in a warm place for 50 minutes or until doubled in bulk. Turn onto a well-floured board and knead, working a little more flour if necessary to make the dough easier to shape. Round up the dough, roll into a thick sausage shape and slice into 8 to 10 portions, each about 1 1/2 to 1 3/4 inch thick. Shape each one into a round with straight sides. Put onto a greased baking sheet. Cover (use greased plastic wrap] and put in a warm place to proof for 30-40 minutes or until springy to the touch. Leave room for expansion and be careful not to over-proof, as the muffins will get flabby and lose their shape. Warm and grease the bakestone lightly. Lift the muffins carefully onto the bakestone and cook over very moderate heat (about 350-degrees] for 8-10 minutes until pale gold underneath. Turn and cook the other side. Wrap in a cloth and keep warm if cooking in batches. To serve, insert a knife in the side, pull the top and bottom slightly apart, and insert slivers of butter. Apple butter ain't bad either. Enjoy.
[Name] Spicy Sweet Dogs [AuthorId] 37713 [AuthorName] kimbearly [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-01-05T14:24:00Z [Description] An unusual way to cook hot dogs, but very tasty. one of my adoptees....sounds great,especially with the reviewers suggestions! [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Pork", "Poultry", "Vegetable", "Meat", "Kid Friendly", "Potluck", "Spicy", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1/4", "1", "2", "1/2", "1", "1/4", "1/2", "1"] [RecipeIngredientParts] ["sugar", "molasses", "yellow mustard", "tomato paste", "salt", "lemon juice", "water", "garlic powder", "onion"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 433.8 [FatContent] 26.8 [SaturatedFatContent] 10.6 [CholesterolContent] 47.7 [SodiumContent] 1847.0 [CarbohydrateContent] 38.5 [FiberContent] 1.1 [SugarContent] 34.0 [ProteinContent] 11.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients except hot dogs in medium saucepan. Bring to a boil, and then reduce to simmer, and cook for 2-4 minutes. Add hot dogs, and cook 5 minutes or until hot. Serve hot.
[Name] Italian Potted Beef-Pressure Cooker [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2002-01-05T14:24:00Z [Description] Make and share this Italian Potted Beef-Pressure Cooker 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/16/75/7/exM2GicrRcGXhjlLulZd_DSC_0795_zps5fa3ae2b.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/75/7/picd1Jrny.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/75/7/pic93MLVm.jpg"] [RecipeCategory] Meat [Keywords] ["European", "Very Low Carbs", "Pressure Cooker", "< 60 Mins", "For Large Groups", "Stove Top"] [RecipeIngredientQuantities] ["9", "3", "3", "2", "3", "3", "1", "2", "3", "2", "1 1/2"] [RecipeIngredientParts] ["rump steak", "onions", "celery", "carrots", "bay leaves", "salt", "mushrooms", "tomato paste", "beef broth", "dry red wine"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 615.8 [FatContent] 34.3 [SaturatedFatContent] 13.2 [CholesterolContent] 204.1 [SodiumContent] 739.3 [CarbohydrateContent] 11.1 [FiberContent] 2.4 [SugarContent] 6.3 [ProteinContent] 59.0 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Heat the cooker, add oil and brown roast on all sides. Add veggies and seasonings. Blend the paste with the broth and wine. Pour over meat and veg. Close cover securely. Place pressure regulator on vent pipe and cook 35 minutes at 15 pounds pressure. Let pressure drop of its own accord. Thicken gravy if desired.
[Name] Pineapple Lamb-Pressure Cooker [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-01-05T14:24:00Z [Description] Make and share this Pineapple Lamb-Pressure Cooker recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Lamb/Sheep", "Tropical Fruits", "Fruit", "Meat", "Asian", "Pressure Cooker", "< 30 Mins", "For Large Groups", "Stove Top"] [RecipeIngredientQuantities] ["6", "1/4", "2", "4", "4", NA, "3", "2", "4", "3", "1/2"] [RecipeIngredientParts] ["boneless lamb", "onions", "celery", "mushrooms", "bean sprouts", "pineapple chunks", "cornstarch", "soy sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 654.3 [FatContent] 43.3 [SaturatedFatContent] 17.8 [CholesterolContent] 130.6 [SodiumContent] 826.5 [CarbohydrateContent] 32.1 [FiberContent] 3.3 [SugarContent] 26.3 [ProteinContent] 35.7 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Heat cooker-add oil and brown meat. Add onion and celery, brown lightly. Add mushroom liquid, seasonings and beef stock. Close cover securely. Place pressure regulator on vent pipe and cook 10 minutes at 15 pounds pressure. Let pressure drop of its own accord. Add sprouts, pineapple and mushrooms. Blend cornstarch and soy sauce and stir into mixture. Cook until thickened, stirring carefully. Serve over chow mein noodles or steamed rice.
[Name] Raisin Gravy for Ham [AuthorId] 101823 [AuthorName] Ms B. [CookTime] PT2M [PrepTime] PT10M [TotalTime] PT12M [DatePublished] 2002-01-05T14:24:00Z [Description] I adopted this recipe from the Recipezaar account. The original poster noted that it is really sweet and good on baked ham. I prepared it for my Easter ham and found it to be sweet with a slight tang from the mustard. I used a powerful, dry, ground mustard and liked the contrast of the bite with the sweetness of the other ingredients. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/75/9/picPSeFaz.jpg" [RecipeCategory] Fruit [Keywords] ["Low Protein", "Healthy", "Free Of...", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/2", "2", "1", "1 1/2", "1/2", "2", "2", "1/4", "2"] [RecipeIngredientParts] ["brown sugar", "cornstarch", "ground mustard", "water", "white raisins", "white vinegar", "lemon juice", "lemon, rind of", "butter", "margarine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 462.8 [FatContent] 12.2 [SaturatedFatContent] 7.3 [CholesterolContent] 30.5 [SodiumContent] 112.5 [CarbohydrateContent] 91.6 [FiberContent] 1.7 [SugarContent] 74.9 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 2 Cups [RecipeInstructions] In a saucepan combine brown sugar, cornstarch and mustard. Stir in water, raisins, vinegar, lemon juice and lemon peel until blended. Bring to a boil and cook and stir for 2 minutes or until thickened. Stir in butter until melted. Serve warm over baked sliced ham.
[Name] Quick Aioli [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2002-01-05T14:24:00Z [Description] Make and share this Quick Aioli recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "< 15 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "2", "1", "1 1/2"] [RecipeIngredientParts] ["dry mustard", "salt", "lemon juice", "olive oil", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1980.3 [FatContent] 220.6 [SaturatedFatContent] 31.3 [CholesterolContent] 188.8 [SodiumContent] 1175.5 [CarbohydrateContent] 5.2 [FiberContent] 0.5 [SugarContent] 1.0 [ProteinContent] 3.2 [RecipeServings] nan [RecipeYield] 1 cups [RecipeInstructions] Add the egg yolk, mustard, salt and lemon juice to the bowl of a food processor. With the processor running, slowly add the olive oil. Add the garlic and pulse a few times. Use immediately or refrigerate.
[Name] Diane's Crock Pot Chili Con Carne [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2002-01-05T14:24:00Z [Description] This is not a recipe I have tried, but comes from Diane Deiber from Santa Cruz, California. I would be tempted to cook it longer, but I am not an experienced crock pot user. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/76/1/picpXmlse.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/76/1/pic5hLrVH.jpg"] [RecipeCategory] Vegetable [Keywords] ["Meat", "Kid Friendly", "Kosher", "Potluck", "Spicy", "Weeknight", "For Large Groups", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8", "3", "2", "3", "1", "2", "2", "3", "2", "3", "1", "1", NA, NA, NA] [RecipeIngredientParts] ["onions", "green bell peppers", "celery ribs", "tomato paste", "stewed tomatoes", "tomato sauce", "garlic cloves", "chili powder", "salt", "chile salsa", "hot green chili pepper", "fresh coarse ground black pepper", "oregano"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 666.1 [FatContent] 47.5 [SaturatedFatContent] 17.8 [CholesterolContent] 161.0 [SodiumContent] 2098.1 [CarbohydrateContent] 19.1 [FiberContent] 6.3 [SugarContent] 8.6 [ProteinContent] 42.5 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Brown ground beef in frying pan; pour off extra fat. Put browned meat in bottom of crock pot; add chopped vegetables then all other ingredients. Cook on low heat for 3 hours.
[Name] Beef Short Ribs-Pressure Cooker [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2002-01-05T14:24:00Z [Description] Make and share this Beef Short Ribs-Pressure Cooker recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "Pressure Cooker", "< 60 Mins", "For Large Groups", "Stove Top"] [RecipeIngredientQuantities] ["10", "3", "3", "1", "1", "2", "2", "1", "2"] [RecipeIngredientParts] ["short rib of beef", "onions", "celery", "green pepper", "tomatoes", "salt", "pepper", "water"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 1197.4 [FatContent] 110.6 [SaturatedFatContent] 47.8 [CholesterolContent] 229.8 [SodiumContent] 466.9 [CarbohydrateContent] 3.6 [FiberContent] 0.9 [SugarContent] 1.9 [ProteinContent] 44.1 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Heat canner, add oil and brown ribs. Add remaining ingredients. Close cover securely. Place pressure regulator on vent pipe and cook 40 minutes at 15 pounds pressure. Let pressure drop of its own accord.
[Name] Hearty Baked Bean Casserole [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2002-01-05T14:24:00Z [Description] I typically use the tinned maple baked beans in this; if you use regular baked beans you may want to add an extra tbsp of brown sugar. This is great on a cold day. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Pork", "Beans", "Vegetable", "Meat", "Canadian", "Kid Friendly", "Potluck", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1", "1", "2", "1", "1/4", "1", "1/8", NA] [RecipeIngredientParts] ["bacon", "lean ground beef", "onion", "stewed tomatoes", "brown sugar", "chili powder"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 395.8 [FatContent] 20.3 [SaturatedFatContent] 7.2 [CholesterolContent] 63.9 [SodiumContent] 856.9 [CarbohydrateContent] 34.4 [FiberContent] 7.0 [SugarContent] 9.8 [ProteinContent] 21.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 300F degrees. In a large skillet, cook bacon until crisp; remove and drain fat from skillet; crumble bacon and set aside. In the same skillet, brown the ground beef and onion; drain off any fat. Combine all ingredients in a casserole dish and bake for 2 hours; I keep it covered during the first hour, then remove the cover and stir, and leave the cover off for the last hour of cooking, although the original recipe did not specify this.

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