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[Name] Montezuma's Revenge [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2002-01-05T14:24:00Z [Description] This recipe won Harold R. Timber of Taos, New Mexico, a World Championship in 1983 at the International Chili Society Cookoff. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Vegetable", "Meat", "Southwestern U.S.", "Kid Friendly", "Potluck", "Spicy", "Weeknight", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "8", "2", "2", "2", "1", "7", "2", "1", "1", "1", "2", NA, "2", "2", "2", NA, "3", "2", "1", "1", "1", NA] [RecipeIngredientParts] ["white sugar", "oregano", "paprika", "cumin", "Gebhardt® Chili powder", "msg", "cayenne pepper", "garlic powder", "water", "beef chuck", "top round beef", "onions", "fresh garlic", "green chili", "Hunts tomato sauce", "Old Milwaukee beer", "masa harina"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 578.5 [FatContent] 35.2 [SaturatedFatContent] 13.1 [CholesterolContent] 148.2 [SodiumContent] 526.8 [CarbohydrateContent] 15.5 [FiberContent] 3.7 [SugarContent] 6.0 [ProteinContent] 47.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Combine first 11 ingredients (sugar to mole] with the 2 cups of water (you may need to do this on the stove]; when all is dissolved, add to a large, heavy cooking pot and keep at a light boil. In a skillet, saute the meat in a little oil; when all is browned, add to the large pot. Add a little more oil to the skillet, then saute the onion and garlic. Add to the large pot, along with the green chiles and the tomato sauce. Bring mixture to a boil, then add the beer. Simmer, uncovered, for 1-1/2 to 2 hours, stirring occasionally. Let stand for 30 minutes and skim off excess grease. Correct seasonings to taste. Thicken with Masa Harina in warm water to suitable consistency. Cover and let stand one hour before serving.
[Name] Rosemary Orange Pound Cake [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] PT45M [PrepTime] PT45M [TotalTime] PT1H30M [DatePublished] 2002-01-05T14:25:00Z [Description] Make this orange and rosemary scented cake up to 3 months ahead. (found this on the internet somewhere as a request for someone, haven't made myself -- based on errors pointed out in reviews, I have corrected recipe 10/07) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/76/5/picj3MXcy.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "Spring", "Summer", "Winter", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "4 -5", "2", "1", "1", "1/4", "1", "1/4", "2", "2", "1", NA] [RecipeIngredientParts] ["butter", "eggs", "cake flour", "baking powder", "sugar", "honey", "fresh rosemary", "dried rosemary", "powdered sugar", "fresh rosemary"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 221.4 [FatContent] 10.3 [SaturatedFatContent] 6.2 [CholesterolContent] 66.7 [SodiumContent] 98.1 [CarbohydrateContent] 30.4 [FiberContent] 0.3 [SugarContent] 19.6 [ProteinContent] 2.5 [RecipeServings] 20.0 [RecipeYield] 2 loaves [RecipeInstructions] Allow butter and eggs to stand at room temperature for 30 minutes. Grease and lightly flour two 8x4x2-inch loaf pans. Combine flour and baking powder. Set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds or until softened. Gradually add sugar, 2 tablespoons at a time, beating on medium speed about 6 minutes or until very light and fluffy. Beat in honey. Add eggs, one at a time, beating on low to medium speed for 1 minute after each addition and scraping bowl frequently. (Batter may look slightly curdled.] Gradually add flour mixture, beating on low speed just until combined. Gently stir in snipped or crushed rosemary, orange flower water or extract, orange peel, and orange juice. Pour batter into prepared pans. Bake in a 325 degree F oven about 45 minutes or until wooden toothpick inserted in centers comes out clean. Cool in pans for 10 minutes. Remove from pans, and cool on wire racks. For glaze, stir together powdered sugar and 2 teaspoons orange juice. Drizzle over cakes. If desired, top with rosemary sprigs. Make-ahead tip: Prepare cakes as directed, except do not glaze. Place in a freezer container, and freeze for up to 3 months. To serve, thaw at room temperature. Glaze as directed above.
[Name] Japanese Steak With Sunomono [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT15M [PrepTime] PT45M [TotalTime] PT1H [DatePublished] 2002-01-05T14:26:00Z [Description] Sunomono (pronounced soo-noh-moh-noh) is Japanese for vinegared foods. It is a salad made with raw or cooked vegetables, meats, or seafood with a sweet vinaigrette and seasonings. Prep time is minimum chill time. [Images] character(0) [RecipeCategory] Steak [Keywords] ["Meat", "Japanese", "Asian", "Broil/Grill", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "3", "1", "1/2", "3", "1/4", "3", "1", "1/2", "1"] [RecipeIngredientParts] ["cucumber", "salt", "sugar", "radish", "carrot", "soy sauce", "dry sherry", "ground ginger", "garlic clove"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 515.2 [FatContent] 32.2 [SaturatedFatContent] 12.7 [CholesterolContent] 161.6 [SodiumContent] 1424.2 [CarbohydrateContent] 9.9 [FiberContent] 1.5 [SugarContent] 6.0 [ProteinContent] 43.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] To prepare sunomono----------------. Place cucumber in a colander. Sprinkle with salt. Let stand for 20 minutes. Squeeze out liquid. Rinse with water. Squeeze again. Combine vinegar and sugar. Stir until sugar dissolves. Add cucumber, radishes and carrots. Cover and chill for 30 minutes to 2 hours, stirring occasionally. To prepare steaks----------------. Place steaks in a shallow dish. Combine soy sauce, sherry, sesame oil, ginger and garlic. Pour over steaks. Cover and chill for 30 minutes to 2 hours, turning occasionally. Broil or grill steaks to desired doneness. (I also use my rotissorie when I don't grill] Slice across the grain in 1/2 inch thickness. Serve with sunomono.
[Name] Easy Food Processor Hummus [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-05T14:28:00Z [Description] Once you make this once yourself and find out how easy and delicious it is, you will never buy store bought again. Makes 1 1/2 cups [Images] character(0) [RecipeCategory] Beans [Keywords] ["< 15 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "3"] [RecipeIngredientParts] ["chickpeas", "lemon, juice and pulp of", "garlic", "extra virgin olive oil"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 314.8 [FatContent] 9.2 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 636.2 [CarbohydrateContent] 48.6 [FiberContent] 9.4 [SugarContent] 0.0 [ProteinContent] 10.6 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Place all ingredients in the food processor bowl fitted with a metal blade. Process until smooth, scraping down the sides of the bowl as necessary.
[Name] Caribbean Pork and Mango Stir-Fry [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT6M [PrepTime] PT15M [TotalTime] PT21M [DatePublished] 2002-01-05T14:29:00Z [Description] Make and share this Caribbean Pork and Mango Stir-Fry recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Fruit", "Meat", "Caribbean", "< 30 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "2/3", "2", "1/2", "1/4"] [RecipeIngredientParts] ["olive oil", "mango", "red bell pepper", "cornstarch", "green onion"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 87.1 [FatContent] 2.6 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 18.7 [CarbohydrateContent] 16.6 [FiberContent] 1.8 [SugarContent] 12.6 [ProteinContent] 1.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Trim fat from meat and cut into thin strips. Heat oil in a large skillet or wok until very hot. Add pork and seasoning blend. Stir-fry 2 minutes. Add mango and bell pepper. Stir-fry 2 minutes or just until pork loses its pink color. Mix together orange juice, cornstarch and pepper sauce until smooth. Add to pork mixture in the skillet or wok. Cook and stir 2 minutes or until sauce is clear and thick. Stir in green onions.
[Name] Spicy Chicken Stir Fry, # 3 [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-01-05T14:29:00Z [Description] Make and share this Spicy Chicken Stir Fry, # 3 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/16/76/9/16769.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/76/9/picVJ0JB1.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "Chinese", "Asian", "Spicy", "< 30 Mins", "Stove Top", "Stir Fry", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "1", "1/2", NA, NA, "1/2", "1/4", "1", "4", "1/4", "2", "1"] [RecipeIngredientParts] ["chicken breasts", "garlic", "green onions", "eggplant", "zucchini", "yellow onion", "olive oil", "soy sauce", "rice wine", "orange, juice of", "ginger", "sesame seeds"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 444.8 [FatContent] 14.4 [SaturatedFatContent] 4.0 [CholesterolContent] 92.8 [SodiumContent] 4132.5 [CarbohydrateContent] 31.4 [FiberContent] 10.4 [SugarContent] 13.5 [ProteinContent] 42.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients for marinade. Reserve about 1/4 of mixture in separate container. Add chicken and let sit for at least an hour. Put pan or wok over medium-high heat. Add fire oil/olive oil combo until sizzling. Add green onions and garlic. Add chicken mixture and simmer until chicken is no longer pink. Add eggplant, zucchini and onion; add reserved marinade as necessary. Simmer for about 10 minutes, until vegetables are crisp-tender. Cook soba noodles in boiling water 2- 3 minutes. Remove and drain; add noodles to vegetable-chicken mixture and cook 2 minutes longer.
[Name] Chuck Wagon Steak Rub [AuthorId] 27720 [AuthorName] Cindy1 [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2002-01-05T14:30:00Z [Description] The secret is the COFFEE!!! This is a variation of a steak rub from a morning news show (dont remember which one), only they made the Montreal Steak Seasoning from scratch....I say forget that...this was a big hit & so much easier!!! Too much pepper? Add more O. powder and coffee. Enjoy! [Images] character(0) [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "Spicy", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/3"] [RecipeIngredientParts] ["onion powder", "coffee"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 2.4 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.5 [CarbohydrateContent] 0.6 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 2 cups of Steak Rub [RecipeInstructions] Mix all together. Rub on steaks, chicken, pork, or fish. Grill, fry, bake, or broil. Can be stored for up to 5 months in a shaker.
[Name] Coke Cake [AuthorId] 20895 [AuthorName] Rhonda O [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2002-01-05T14:31:00Z [Description] Make and share this Coke Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Potluck", "Spring", "Summer", "Winter", "Christmas", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1", "1/2", "1 1/2", "2", "2", "1/2 - 1", "1/2", "1", "6", "1/2", "1", "1", "2"] [RecipeIngredientParts] ["flour", "sugar", "baking soda", "buttermilk", "miniature marshmallows", "marshmallow cream", "eggs", "margarine", "margarine", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 514.4 [FatContent] 23.6 [SaturatedFatContent] 4.0 [CholesterolContent] 26.7 [SodiumContent] 291.2 [CarbohydrateContent] 74.4 [FiberContent] 1.6 [SugarContent] 58.2 [ProteinContent] 4.6 [RecipeServings] 16.0 [RecipeYield] 8 big pieces [RecipeInstructions] Mix together flour, sugar, and marshmallows; set aside. melt and bring to a boil margarine, oil, cocoa and coke. When mixture boils pour into flour mixture. Beat eggs, buttermilk, soda add to mix. Stir well. This batter will be thin. Bake at 350 degrees in greased 13x9-inch pan for 30 to 45 minutes. Frosting: Combine margarine, cocoa, coke. Heat to boiling point remove from heat. Add sugar and nuts. Spread on cake while hot!
[Name] Trio Restaurant's Savoury Bubble Tea [AuthorId] 20371 [AuthorName] Lennie [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-01-05T14:33:00Z [Description] Make and share this Trio Restaurant's Savoury Bubble Tea recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Vegetable", "Savory", "< 15 Mins", "No Cook", "Beginner Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "1", "2", "1", "1", "4"] [RecipeIngredientParts] ["cucumbers", "creme fraiche", "salt", "sugar", "fresh dill"] [AggregatedRating] nan [ReviewCount] nan [Calories] 191.8 [FatContent] 12.2 [SaturatedFatContent] 7.2 [CholesterolContent] 93.1 [SodiumContent] 611.5 [CarbohydrateContent] 18.3 [FiberContent] 1.5 [SugarContent] 11.3 [ProteinContent] 5.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place cucumbers in blender with 1/4 cup of the creme fraiche, salt, sugar and green tea; blend thoroughly. Strain the mixture through a mesh strainer and discard cucumber pulp. Whisk the remaining creme fraiche with 3 tablespoons of strained cucumber juice until it is frothy. Place 1 tablespoon of the salmon roe in the bottom of each of four wine glasses. Pour cucumber juice over the roe. Spoon frothy creme fraiche on top and sprinkle the top of each drink with the chopped dill. Serve with a wide straw.
[Name] Double Coconut Cake With Fluffy Coconut Frosting [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2002-01-05T14:33:00Z [Description] Make and share this Double Coconut Cake With Fluffy Coconut Frosting 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/16/77/3/IZbmQs1eTHOZFYkqJeav_8738D393-00FE-4B1D-8B46-ABEF3C0934FD.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/16773/NboFlIUTFum8EcRr7RVw_IMG_6311.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/77/3/audyUFzkRUuBhCOLdOLu_Easter%20Cocunut%20Rum%20Cake.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/77/3/picfUuYqx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/77/3/picr8pDVm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/77/3/picwUcdk7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/77/3/picN4hA0m.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/77/3/picKep8WC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/77/3/picGIonnW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/77/3/picScB80r.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/77/3/picMvHA2l.jpg"] [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Coconut", "Fruit", "Nuts", "Canadian", "Kid Friendly", "Potluck", "Spring", "Winter", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "1", "2 1/4", "2 1/4", "1/2", "1 2/3", "1/3", "2", "1", "1", "2/3", "4", "1/2", "1", "1", "4", "1/2", "1/4"] [RecipeIngredientParts] ["cake flour", "cake flour", "baking powder", "salt", "sugar", "butter", "eggs", "light coconut milk", "vanilla", "sweetened flaked coconut", "eggs", "cream of tartar", "salt", "sugar", "hot water", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 28.0 [Calories] 324.8 [FatContent] 8.2 [SaturatedFatContent] 4.9 [CholesterolContent] 91.3 [SodiumContent] 234.2 [CarbohydrateContent] 58.4 [FiberContent] 0.6 [SugarContent] 40.2 [ProteinContent] 4.7 [RecipeServings] 14.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Coat 2 (9 inch] round cake pans with cooking spray, dust with 1 tablespoon flour. Combine 2 1/4 cups flour, baking powder,and salt, stirring with a whisk. Place sugar and butter in a large bowl, beat with a mixer at medium speed until well blended (for about 5 minutes]. Add eggs, one at a time, beating well after each addition. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in vanilla. Pour batter into prepared pans. Sharply tap the pans once on countertop to remove air bubbles. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in the centre comes out clean. Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks. Place 1 cake layer on a plate, spread with 1 cup fluffy coconut frosting. Sprinkle with 1/3 cup coconut. Top with remaining cake layer, spread remaining frosting over top and sides of cake. Sprinkle with 1/3 cup coconut over top of cake. Store cake loosely covered in refrigerator. Fluffy coconut Frosting: Place egg whites, cream of tartar, and salt in a large bowl, beat with a mixer at high speed until stiff peaks form. Combine sugar and water in a saucepan, bring to a boil. Cook, without stirring, until candy thermometer registers 238 degrees. Pour hot sugar syrup in a thin steam over egg whites, beating at high speed. Stir in extracts.
[Name] Pistachio 5-Spice Cookies [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-01-05T14:34:00Z [Description] Make and share this Pistachio 5-Spice Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Chinese", "Asian", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "1/4", "3", "2/3", "1", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["pistachio nut", "water", "canola oil", "honey", "amaranth flour", "baking powder", "baking soda", "Chinese five spice powder"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 51.0 [FatContent] 2.6 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 23.1 [CarbohydrateContent] 5.9 [FiberContent] 0.7 [SugarContent] 0.3 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] Preheat oven to 350 degrees. In a blender, grind nuts to a powder and put in a small bowl. Add water, oil, and syrup. Mix well. In a large bowl, whisk together flour, baking powder, baking soda and five-spice powder. Stir in nut mixture to form a dough. Form 1ö balls and bake on ungreased cookie sheets for 8-10 minutes, or until lightly browned. Makes about 3 dozen cookies. *NOTE:This recipe is gluten and dairy free.
[Name] Greek Feta Spread (Kopanisti) [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-05T14:36:00Z [Description] Make and share this Greek Feta Spread (Kopanisti) 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/16/77/5/picDxo0N4.jpg" [RecipeCategory] Spreads [Keywords] ["Cheese", "Greek", "European", "Spring", "Summer", "Winter", "< 15 Mins", "No Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1/2", "3", "1", "1", "1/4", "6"] [RecipeIngredientParts] ["feta cheese", "extra virgin olive oil", "garlic", "of fresh mint", "dried mint", "red pepper flakes"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 264.8 [FatContent] 22.4 [SaturatedFatContent] 9.9 [CholesterolContent] 50.6 [SodiumContent] 1920.0 [CarbohydrateContent] 8.3 [FiberContent] 1.6 [SugarContent] 6.0 [ProteinContent] 9.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a food processor, combine the cheese, olive oil, garlic, mint, red pepper flakes and peperoncini and process until smooth. Taste and add more red pepper flakes or peperoncini, if desired.
[Name] Swanky Franky [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT4M [PrepTime] PT10M [TotalTime] PT14M [DatePublished] 2002-01-05T14:37:00Z [Description] Make and share this Swanky Franky recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Kid Friendly", "< 15 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["8", "8", "8", "8", NA, NA] [RecipeIngredientParts] ["bacon", "American cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 352.1 [FatContent] 22.2 [SaturatedFatContent] 9.1 [CholesterolContent] 38.4 [SodiumContent] 922.8 [CarbohydrateContent] 24.3 [FiberContent] 0.9 [SugarContent] 4.2 [ProteinContent] 12.9 [RecipeServings] 8.0 [RecipeYield] 8 dogs [RecipeInstructions] Cut a slit lengthwise in each hot dog. Cut each slice of cheese in half. Insert 1/2 slice cheese in each hot dog. Wrap a slice of bacon around each and secure with toothpick. Put about 3 inches oil in heavy saucepan and heat to medium hot. Fry dogs about 3-4 minutes, until bacon is crisp. Drain on paper towel.
[Name] Red Hot Applesauce Salad [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-05T14:38:00Z [Description] Make and share this Red Hot Applesauce Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/2", "1", "2"] [RecipeIngredientParts] ["boiling water", "raspberry Jell-O gelatin", "applesauce"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 204.8 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 168.6 [CarbohydrateContent] 51.0 [FiberContent] 1.5 [SugarContent] 24.4 [ProteinContent] 2.4 [RecipeServings] 4.0 [RecipeYield] 3 cups [RecipeInstructions] Dissolve red hots in boiling water. Add jello and applesauce, stirring well. Serve on a lettuce leaf. Goes especially good with pork.
[Name] Low Fat Ranch Dressing [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT2M [PrepTime] PT4M [TotalTime] PT6M [DatePublished] 2002-01-05T14:39:00Z [Description] Co-workers often ask me to bring in my Ranch Dressing to have in the lunch room. This is the recipe I normally use. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Salad Dressings", "Lunch/Snacks", "Grains", "Fruit", "Vegetable", "Kid Friendly", "Potluck", "< 15 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1/4", "2", "1", "3/4", "1/2", "1/4", "1", "1", "1", "1/2", "1/4 - 3/4"] [RecipeIngredientParts] ["low-fat mayonnaise", "low-fat sour cream", "nonfat sour cream", "nonfat yogurt", "onion powder", "garlic powder", "chives", "lemon, zest of", "dried dill", "dried herbs", "low-sodium instant chicken bouillon granules", "lemon juice", "fat-free buttermilk"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 14.7 [FatContent] 0.9 [SaturatedFatContent] 0.6 [CholesterolContent] 3.0 [SodiumContent] 6.5 [CarbohydrateContent] 1.2 [FiberContent] 0.1 [SugarContent] 0.5 [ProteinContent] 0.6 [RecipeServings] 8.0 [RecipeYield] 10-12 ounces [RecipeInstructions] Use a food processor, blender, or whisk by hand, all of the ingredients except buttermilk. Add buttermilk a little at a time until desired consistency is reached (If you like a thicker consistency, this can double as a dip or a spread]. Chill 4-6 hours or overnight. Serve over crisp salad greens and garnish with croutons. For variation, omit salad herbs, and add 3/4 cup chopped green onion and 3/4 cup crumbled blue cheese or spicy Feta cheese.
[Name] Ella Mae's Creamy-Sure Fudge [AuthorId] 14120 [AuthorName] Lane Harris [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2002-01-05T14:39:00Z [Description] I like this recipe because it is easy to prepare, no-fail recipe. This was given to me by a friend many years ago, and I would like to pass it on to others. It is a chocolate confection that candy lovers will enjoy. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "Christmas", "< 30 Mins", "For Large Groups", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2/3", "16", "1 1/3", "1/4", "1/4", "1 1/2", "1", "1"] [RecipeIngredientParts] ["sweetened condensed milk", "marshmallows", "marshmallow cream", "sugar", "salt", "butter", "vanilla", "walnuts", "pecans"] [AggregatedRating] 4.0 [ReviewCount] 8.0 [Calories] 184.8 [FatContent] 9.0 [SaturatedFatContent] 3.9 [CholesterolContent] 8.0 [SodiumContent] 53.7 [CarbohydrateContent] 26.8 [FiberContent] 0.9 [SugarContent] 24.3 [ProteinContent] 2.0 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Mix first five ingredients in saucepan, stirring. constantly, heat to boiling, and boil five minutes. Remove from heat, add chocolate and stir till melted. Stir in vanilla and walnuts/or pecans. Spread in buttered 8\" pan. Cool until firm. Makes about two pounds of fudge.
[Name] Garlic Mushrooms 2002 - Charishma's Sweet and Sour Creation!! [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2002-01-05T14:40:00Z [Description] At 9:30pm I decided that I wanted to eat mushrooms for dinner tonight. At 10:40pm, my parents and me were enjoying this wonderful meal to our heart's content. Mom and dad made my day when mom said she simply LOVED the colour of this dish and dad said he was proud of his girl. I'm just thinking- When I entered my kitchen all I had in mind was to cook mushrooms in a tomato base, but [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Weeknight", "Stove Top", "Stir Fry", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "2 1/2", "6", "3", "3", "3", "1", "3", "1", "2", "3/4", "1", "2", "1/4", "1", "1/4", "4", "4", "1 1/2"] [RecipeIngredientParts] ["mushrooms", "green peas", "cinnamon sticks", "garlic cloves", "bay leaves", "onion", "garlic cloves", "tomatoes", "coriander powder", "red chili powder", "turmeric powder", "apricots", "salt", "water", "water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 260.0 [FatContent] 14.5 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 168.3 [CarbohydrateContent] 27.9 [FiberContent] 6.8 [SugarContent] 12.5 [ProteinContent] 7.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Boil all the vegetables in 4 cups of water. Side-by-side, while the vegetables are kept to boil, heat oil in a large skillet. To the oil, add cloves, cinnamon and bay leaves. Fry on low flame till the bay leaves are crisp. Once the vegetables come to a boil, remove from heat and allow to cool. Now come back to the skillet. To the oil, add onions and garlic and fry till the onions turn golden-brown and the raw smell of garlic is gone. Add the corriander powder, turmeric powder and red chilli powder. Mix well. Add the tomato paste and 1/4 cup of water. Next, toss in the vegetables (drain out the water before adding]. Squeeze lemon juice over the vegetables. Add the apricots and jam. Mix everything well. Cover. Cook on low flame for 20-25 minutes till vegetables are done. Serve hot with rotis, white bread, kulcha or naan.
[Name] Red Lentil Soup-Turkish Style [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2002-01-05T14:41:00Z [Description] Make and share this Red Lentil Soup-Turkish Style recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/78/1/piczmhvC9.jpg" [RecipeCategory] Lentil [Keywords] ["Beans", "Turkish", "Southwest Asia (middle East]", "Asian", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["3", "1 3/4", "1", "1", "2", "2", "6", "1", NA, NA, NA, NA, "3"] [RecipeIngredientParts] ["butter", "onions", "carrot", "red lentil", "paprika", "tomato paste", "milk", "lemon juice", "salt", "pepper", "cayenne pepper", "crouton", "of fresh mint"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 240.5 [FatContent] 5.7 [SaturatedFatContent] 2.1 [CholesterolContent] 12.2 [SodiumContent] 386.0 [CarbohydrateContent] 33.6 [FiberContent] 4.9 [SugarContent] 6.5 [ProteinContent] 14.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a medium saucepan melt butter over medium heat. Add onions, lentils and carrots. Cook, stirring often for 5 minutes. Add paprika and tomato paste and stir well to mix. Reduce heat to low and cook for a few minutes. Gradually add stock or water, stirring constantly. Simmer uncovered until lentils are v-e-r-y soft, around 30 minutes. Transfer to a food processor or blender and puree to smooth. Return to pan and add milk or lemon juice to taste. Taste and add salt, pepper and cayenne. Give it 5 minutes and taste again, adjust seasonings. Ladle into bowls and offer croutons and mint at the table.
[Name] Mexicali Pork Chops [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2002-01-05T14:43:00Z [Description] Make and share this Mexicali Pork Chops recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Meat", "Tex Mex", "Southwestern U.S.", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1", "1", "1/2", NA, "4"] [RecipeIngredientParts] ["butter", "onion", "green pepper", "tomatoes", "frozen whole kernel corn", "marjoram"] [AggregatedRating] nan [ReviewCount] nan [Calories] 363.7 [FatContent] 23.4 [SaturatedFatContent] 9.4 [CholesterolContent] 76.4 [SodiumContent] 85.6 [CarbohydrateContent] 19.1 [FiberContent] 3.6 [SugarContent] 6.0 [ProteinContent] 21.0 [RecipeServings] 4.0 [RecipeYield] 4 chops [RecipeInstructions] In heavy 12 inch skillet cook butter,onion and peppers about 5 minutes. Add tomatoes, corn and marjoram and cook on high 5 minutes. Transfer to a bowl and keep warm. In same skillet brown chops. Turn down heat. Return veg. mix, cover and cook on low for 15 minutes.
[Name] Chicken with Dijon [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-05T14:43:00Z [Description] Make and share this Chicken with Dijon recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "High Protein", "High In...", "Broil/Grill", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "2", "1", "1/4", "2", "1/2"] [RecipeIngredientParts] ["boneless chicken breast halves", "Dijon mustard", "honey", "black pepper", "green onions"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 259.4 [FatContent] 8.7 [SaturatedFatContent] 2.3 [CholesterolContent] 82.3 [SodiumContent] 254.8 [CarbohydrateContent] 12.2 [FiberContent] 1.1 [SugarContent] 2.5 [ProteinContent] 31.5 [RecipeServings] 4.0 [RecipeYield] 4 breasts [RecipeInstructions] Preheat broiler and lightly grease. Mix mustard, honey, pepper and onions. Broil breasts about 8 in. from heat for 5 minutes on each side. Coat with mustard mix. sprinkle with crumbs. Broil 2 minutes. Turn and repeat.
[Name] Choose-A-Colour Popcorn Treat [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-01-05T14:44:00Z [Description] Make and share this Choose-A-Colour Popcorn Treat recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Kid Friendly", "Potluck", "Christmas", "Halloween", "St. Patrick's Day", "< 30 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["12", "1", "1"] [RecipeIngredientParts] ["sweetened condensed milk", "cherry gelatin"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 100.1 [FatContent] 2.2 [SaturatedFatContent] 1.4 [CholesterolContent] 8.4 [SodiumContent] 40.4 [CarbohydrateContent] 16.7 [FiberContent] 0.0 [SugarContent] 13.5 [ProteinContent] 3.9 [RecipeServings] nan [RecipeYield] 16 cups [RecipeInstructions] Preheat oven to 300F degrees. Line large shallow roasting pan with heavy-duty aluminum foil, extending foil over edges of pan. Grease foil with butter. Remove all unpopped kernels from popped popcorn. Pour popcorn into prepared pan; keep warm in oven. In medium saucepan, combine sweetened condensed milk and dry gelatin. Heat and stir over medium heat until mixture is slightly thickened and bubbly, 4-5 minutes. Pour Eagle Brand mixture over popcorn. Using a long-handled wooden spoon, stir gently to coat. Bake 20 minutes, stirring every 5 minutes. Carefully turn out onto large piece of lightly buttered foil; cool. Break into pieces or clusters.
[Name] Hearty Pumpkin Bread [AuthorId] 27222 [AuthorName] Chris [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2002-01-05T14:46:00Z [Description] Make and share this Hearty Pumpkin Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2/3", "1 1/2", "3", "16", "3 1/2", "1", "1", "1/2", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "pumpkin", "Libby's canned pumpkin", "flour", "baking soda", "salt", "baking powder", "clove", "nutmeg", "allspice", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2099.5 [FatContent] 71.9 [SaturatedFatContent] 42.0 [CholesterolContent] 480.8 [SodiumContent] 2434.4 [CarbohydrateContent] 334.0 [FiberContent] 7.8 [SugarContent] 154.4 [ProteinContent] 35.1 [RecipeServings] nan [RecipeYield] 2 loafs [RecipeInstructions] Mix butter, sugar, and eggs and until fluffy. Stir pumpkin in to wet mixture. Combine dry ingredients. Stir dry ingredients into wet mixture. Pour into greased and floured baking dish. Bake at 325 until done (60 to 70 minutes for a big loaf, I always make smaller loafs that take less time].
[Name] Aloo Paratha (Indian Potato-Stuffed Flatbreads) [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2002-01-05T14:47:00Z [Description] This Indian-styled stovetop bread is a wonderful addition to any meal. However, it has been my humble experience that it goes fantastically with Chef Dave's Roasted Eggplant Soup! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/78/6/16786.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/78/6/piceVOSxs.jpg"] [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Potato", "Grains", "Vegetable", "Asian", "Indian", "Vegan", "Potluck", "Weeknight", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3 -4", "1 1/2", "1 1/2", "2", "1", "3", "1", NA, NA, NA, "1", NA] [RecipeIngredientParts] ["potatoes", "whole wheat flour", "all-purpose flour", "cumin", "sea salt", "olive oil", "water", "cayenne", "salt", "fresh ground pepper", "kalamata olive"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 359.8 [FatContent] 7.9 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 398.2 [CarbohydrateContent] 64.5 [FiberContent] 6.9 [SugarContent] 1.1 [ProteinContent] 9.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Boil potatoes in salted water to cover, until tender. While potatoes cook, mix the flours, cumin, and 1 teaspoon of salt. Add 2 tablespoons of oil, then water. Mix until this becomes a defined (albeit sticky] ball of dough. Remove and knead until smooth, adding flour or water as necessary. Cover dough with plastic wrap and set aside while preparing potatoes. When potatoes are finished (tender], remove, drain and mash them with cayenne, salt, pepper, citrus juice, olives and 1 tablespoon of oil. Taste and adjust seasonings as necessary. On a lightly floured surface, roll dough into 12-inch long snake and cut into 12 pieces. Roll each piece into about 4-inch round. Spoon 1-2 tablespoon of potato mixture into round, then fold over edges to enclose completely. Pinch dough closed and press down to distribute filling evenly. Heat a large cast iron pan over medium-high heat for 2-3 minutes. Add another tablespoon of oil to skillet, then pour out (you just want a thin film of oil on pan]. Cook each bread for about 3 minutes per side, until brown spots appear. Repeat until all are done. Serve hot or room temperature.
[Name] Sneaky Pete's Nacho Dip [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2002-01-05T14:48:00Z [Description] When you can get your kids to eat their vegetables without complaining, your a Sneaky Pete! The kids and adults REALLY enjoyed this at our last get together. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Cheese", "Vegetable", "Meat", "Kid Friendly", "Weeknight", "Small Appliance", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "16", "1"] [RecipeIngredientParts] ["sausage", "salsa", "Velveeta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3202.5 [FatContent] 247.6 [SaturatedFatContent] 113.2 [CholesterolContent] 621.5 [SodiumContent] 15798.8 [CarbohydrateContent] 106.5 [FiberContent] 8.0 [SugarContent] 56.0 [ProteinContent] 140.0 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Finely chop the vegetables in a food processor. Break the sausage into small pieces if needed. Then put everything into the crockpot and heat on high for 3 hours. Stir to get the cheese blended in. When heated thoroughly, serve on top of tortilla chips.
[Name] Navy Bean Soup-Pressure Cooker [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT30M [PrepTime] PT12H [TotalTime] PT12H30M [DatePublished] 2002-01-05T14:48:00Z [Description] Make and share this Navy Bean Soup-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/16/78/8/picZsteQx.jpg" [RecipeCategory] Pork [Keywords] ["Beans", "Meat", "Weeknight", "Pressure Cooker", "Stove Top"] [RecipeIngredientQuantities] ["4", "1/2", "2", "3", "2", "4", "4", "1/4", "2", "2", NA, "3"] [RecipeIngredientParts] ["dried navy beans", "salt", "ham shank", "onions", "carrots", "celery ribs", "green pepper", "tomato sauce", "garlic", "water"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 641.2 [FatContent] 34.1 [SaturatedFatContent] 9.6 [CholesterolContent] 77.1 [SodiumContent] 700.1 [CarbohydrateContent] 48.7 [FiberContent] 18.7 [SugarContent] 6.5 [ProteinContent] 35.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Soak beans overnight in vegetable oil, salt and water to cover. Drain and discard liquid. Place beans and all remaining ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 30 minutes at 15 pounds pressure. Let pressure drop of its own accord.
[Name] Tangy Veal Chops-Pressure Cooker [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-01-05T14:49:00Z [Description] Make and share this Tangy Veal Chops-Pressure Cooker recipe from Food.com. [Images] character(0) [RecipeCategory] Veal [Keywords] ["Meat", "Pressure Cooker", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["18", "3", NA, "2", "1/2", "3", "2", "2", "20"] [RecipeIngredientParts] ["paprika", "brown sugar", "lemon juice", "onions", "water"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 71.4 [FatContent] 1.6 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 6.7 [CarbohydrateContent] 14.8 [FiberContent] 0.5 [SugarContent] 12.9 [ProteinContent] 0.3 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] Heat cooker and add oil. Brown chops. Combine seasonings, brown sugar, lemon juice, onion and water. Pour over meat. Sprinkle olives over top. close cover securely. Place pressure regulator on vent pipe and cook 15 minutes at 15 pounds pressure. Let pressure drop of its own accord. Remove meat, thicken gravy if desired.
[Name] New England Boiled Dinner-Pressure Cooker [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT28M [PrepTime] PT15M [TotalTime] PT43M [DatePublished] 2002-01-05T14:49:00Z [Description] Make and share this New England Boiled Dinner-Pressure Cooker recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Vegetable", "Meat", "Low Cholesterol", "Pressure Cooker", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "4", "12", "12", "12", "1", "1"] [RecipeIngredientParts] ["ham shank", "water", "potatoes", "onions", "carrots", "cabbage", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 650.1 [FatContent] 32.3 [SaturatedFatContent] 11.2 [CholesterolContent] 102.8 [SodiumContent] 158.5 [CarbohydrateContent] 57.8 [FiberContent] 10.2 [SugarContent] 11.6 [ProteinContent] 32.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Place ham and water in canner. Close securely. Place pressure regulator on vent pipe and cook 20 minutes at 15 pounds pressure. Let pressure drop of its own accord. Add vegetables and pepper. Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes at 15 pounds pressure. Let pressure drop of its own accord.
[Name] Chicken Marengo [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-01-05T14:49:00Z [Description] Make and share this Chicken Marengo recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 30 Mins", "For Large Groups", "Stove Top"] [RecipeIngredientQuantities] ["9", "1", "1", "2", "1/3", "2", "4", "4", "2"] [RecipeIngredientParts] ["chicken", "coarse black pepper", "flour", "salt", "garlic", "mushrooms", "mushroom", "tomatoes", "dry white wine"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 483.1 [FatContent] 30.2 [SaturatedFatContent] 7.8 [CholesterolContent] 124.2 [SodiumContent] 435.1 [CarbohydrateContent] 12.9 [FiberContent] 2.0 [SugarContent] 3.9 [ProteinContent] 33.5 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Rub chicken with pepper. Dredge in flour and season with salt. Heat cooker, add oil and garlic. Brown chicken. Remove garlic. Add mushrooms, tomatoes and 1 cup wine. Close cover securely. Place pressure regulator on vent pipe and Cook 10 minutes at 15 pounds pressure. Let pressure drop of its own accord. Remove chicken from canner. Add remaining wine and simmer-thicken if desired.
[Name] Seasoned Rice [AuthorId] 5523 [AuthorName] Dave C [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2002-01-05T14:51:00Z [Description] Make and share this Seasoned Rice recipe from Food.com. [Images] character(0) [RecipeCategory] White Rice [Keywords] ["Rice", "Canadian", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1"] [RecipeIngredientParts] "white rice" [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 171.1 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 3.2 [CarbohydrateContent] 37.8 [FiberContent] 1.3 [SugarContent] 0.0 [ProteinContent] 3.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In saucepan, bring condensed broth to boil. Stir in rice. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed. Fluff and serve.
[Name] Gates & Sons KC Barbecue Beans [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2002-01-05T14:54:00Z [Description] You must have Baked Beans with BBQ ribs. I have previously posted the rub & sauce and how to put them together, here's the side dish. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/79/3/pichmV5cY.jpg" [RecipeCategory] Beans [Keywords] ["Low Cholesterol", "Healthy", "Kid Friendly", "Potluck", "Spring", "Summer", "Winter", "Spicy", "< 30 Mins", "For Large Groups", "Oven", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "3", "3/4", "1"] [RecipeIngredientParts] ["dark brown sugar", "molasses", "barbecue sauce", "liquid smoke"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 232.7 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 709.2 [CarbohydrateContent] 54.3 [FiberContent] 7.2 [SugarContent] 28.3 [ProteinContent] 8.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a cast-iron pot, combine all ingredients. Cook on the grill, stirring occasionally, until hardened “crust” forms on top of beans, about 20 minutes.
[Name] Gates & Sons Kc BBQ Ribs [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2002-01-05T14:54:00Z [Description] Mr Gates was on Martha Stewart and they gave out the recipes. Then the restaurant was featured on "The Best of" on Foodtv and they gave out the secret of keeping the grilled meat moist. You will be surprised, but it works and you will be in BBQ heaven with this. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Kid Friendly", "Spring", "Summer", "Winter", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", NA, NA, "1/4", "1/4"] [RecipeIngredientParts] ["barbecue sauce", "pickle juice", "water"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.2 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 1 slab of ribs [RecipeInstructions] The rib seasoning is a dry rub that should be applied 15 minutes before grilling. Mix the pickle juice with the water. During grilling, keep the ribs moist with this mixture. The barbecue sauce, warmed up in a saucepan, is an ideal accompaniment to the finished ribs.
[Name] White Chocolate Bavarian Christmas Tree [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT15M [PrepTime] PT8H [TotalTime] PT8H15M [DatePublished] 2002-01-05T14:55:00Z [Description] Make and share this White Chocolate Bavarian Christmas Tree recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Winter", "Christmas", "Weeknight", "For Large Groups", "Refrigerator", "Stove Top"] [RecipeIngredientQuantities] ["1", "2", "2", "6", "12", "1", "1 1/2", NA, NA, NA, NA] [RecipeIngredientParts] ["half-and-half", "vanilla", "unflavored gelatin", "eggs", "white chocolate", "cream of tartar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 278.5 [FatContent] 21.4 [SaturatedFatContent] 12.5 [CholesterolContent] 135.4 [SodiumContent] 70.8 [CarbohydrateContent] 16.2 [FiberContent] 0.0 [SugarContent] 14.6 [ProteinContent] 6.0 [RecipeServings] 14.0 [RecipeYield] nan [RecipeInstructions] SUPPLIES: 8-cup tree mold or other decorative mold. Use only clean, uncracked grade-A eggs. Combine half-and-half and vanilla in medium saucepan. Sprinkle gelatin over mixture;let stand 1 minute. Stir over low heat until gelatin is completely dissolved. Beat egg yolks in small bowl. Stir about1 cup gelatin mixture into egg yolks; return egg yolk mixture to saucepan. Cook over low heat, stirring constantly, until thick enough to coat the back of a spoon. Melt chocolate in top of double boiler over hot, not boiling, water, stirring constantly. Stir gelatin mixture into chocolate. Remove from heat; cool to room temperature. Beat egg whites and cream of tartar until stiff peaks form. Gently fold cooled chocolate mixture into beaten egg. whites. Fold in whipped cream. Spoon mixture into 8-cup tree or other decorative mold. Refrigerate until set, 8 hours or overnight. To unmold, pull chocolate mixture from edge of mold with moistened fingers. Or, run small metal spatula or pointed knife dipped in warm water around edge of mold. Dip bottom of mold briefly in warm water. Place serving plate on top of mold. Invert mold and plate and shake to loosen chocolate mixture. Gently remove mold. Decorate with candies.
[Name] Boston Baked Beans-Pressure Cooker [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2002-01-05T15:33:00Z [Description] Make and share this Boston Baked Beans-Pressure Cooker recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Weeknight", "Pressure Cooker", "< 60 Mins", "For Large Groups", "Stove Top"] [RecipeIngredientQuantities] ["6", "1/4", "3", "1/2", "1", "2", "1", "1", "4", "12"] [RecipeIngredientParts] ["salt", "brown sugar", "salt", "dry mustard", "molasses", "ketchup", "onions", "water"] [AggregatedRating] 3.0 [ReviewCount] 9.0 [Calories] 153.8 [FatContent] 3.8 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 815.6 [CarbohydrateContent] 30.8 [FiberContent] 0.6 [SugarContent] 24.5 [ProteinContent] 0.7 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Do not pre-soak beans. Add beans and all other ingredients to pot. DO NOT FILL PRESSURE COOKER OVER ONE HALF FULL. Close cover securely. Place pressure regulator on vent pipe and cook 45 minutes at 15 pounds pressure. Let pressure drop of its own accord.
[Name] Cucumber Vinaigrette [AuthorId] 4470 [AuthorName] Bergy [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-05T15:33:00Z [Description] This can be used as dressing on terraines or gelees or serve it with mixed fresh veggies as a dip. Very low calorie and tasty
[Name] Beef Goulash [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-05T15:33:00Z [Description] Make and share this Beef Goulash recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["6", "3", NA, "1 1/2", "4", "4", "8", "16", "2", "12"] [RecipeIngredientParts] ["paprika", "water", "garlic", "onions", "allspice berries", "tomato paste", "potatoes"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 808.8 [FatContent] 45.9 [SaturatedFatContent] 18.2 [CholesterolContent] 156.5 [SodiumContent] 376.4 [CarbohydrateContent] 50.5 [FiberContent] 7.1 [SugarContent] 8.3 [ProteinContent] 48.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Heat cooker, add oil and brown meat. Season meat with salt, pepper and paprika. Add water, garlic, onions, allspice and tomato paste. Place potatoes around meat. 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] Chili Con Carne [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-05T15:33:00Z [Description] Make and share this Chili Con Carne recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Meat", "Mexican", "< 30 Mins", "For Large Groups", "Stove Top"] [RecipeIngredientQuantities] ["3", "6", "4", "2", "1", "1", "3", "3", "2", "1/2", "2", "1"] [RecipeIngredientParts] ["ground beef", "onions", "garlic", "green pepper", "tomato sauce", "tomatoes", "kidney beans", "salt", "cayenne pepper", "chili powder", "water"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 514.4 [FatContent] 29.0 [SaturatedFatContent] 10.9 [CholesterolContent] 123.4 [SodiumContent] 867.6 [CarbohydrateContent] 22.7 [FiberContent] 6.1 [SugarContent] 6.9 [ProteinContent] 40.1 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Heat canner-add oil and brown beef, breaking it up to assure even browning. Add onions, green pepper, garlic and brown lightly. Add remaining ingredients. Close cover securely. Place pressure regulator on vent pipe and cook 15 minutes at 15 pounds pressure. Let pressure drop of it's own accord.
[Name] Kharcho (Georgian Beef-Walnut Soup with fresh herbs) [AuthorId] 28113 [AuthorName] DJ Park [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2002-01-05T15:33:00Z [Description] This truly outstanding soup can singlehandedly help you prepare for or recover from a blizzard, a grueling journey, any challenge you can imagine--it is that rich and robust. It has an unusual number of herbs and flavorings; these create an exotic but not offputting taste and texture. I recommend it highly. Serve hot as a meal to 6-8 people. [Images] character(0) [RecipeCategory] Meat [Keywords] ["European", "Winter", "Spicy", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "8", "3", "2", "1", "3", "1", "1/4", "1/2", "1/4", "1 1/2", "1/2", "1/2", "1/4", "2", "3", "1/4", NA, "1/4", "3/4"] [RecipeIngredientParts] ["butter", "onions", "flour", "tomato paste", "tomatoes", "rice", "dried tarragon", "dried mint", "sweet Hungarian paprika", "ground coriander", "ground fenugreek", "tamarind paste", "garlic", "walnut pieces", "salt", "fresh herb", "fresh herb"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 466.9 [FatContent] 31.9 [SaturatedFatContent] 13.2 [CholesterolContent] 91.2 [SodiumContent] 1217.2 [CarbohydrateContent] 18.1 [FiberContent] 2.7 [SugarContent] 5.3 [ProteinContent] 27.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Bring the meat, in one big piece, to a boil in the stock. Skim off the foam as necessary. Reduce heat and simmer, partly covered, for about 1½ hours. Remove and reserve the meat. When the meat has been cooking for an hour or so, melt the butter in a Dutch oven over medium heat, and stir in the onions. Fry for about 10 minutes, stirring occasionally, until the onions are soft and colored. Stir in the flour and cook, stirring, for about a minute. Add 1/2 cup stock and stir until smooth. Stir in the tomato paste and the tomatoes. Whisk in the rest of the stock, add the rice, and simmer, covered, for about 10 minutes. Add all the rest of the ingredients, except for the fresh herbs, and simmer them until the rice is tender--another 10 to 15 minutes. At this point, you can cut the meat into bite-sized pieces. When ready to serve, remove the soup from the heat, stir in the meat pieces and the 1/4 cup of fresh chopped herbs, cover, and let sit for 10 minutes. Stir in the remaining herbs and ladle into bowls. Serve with hearty bread and butter and a good Georgian red wine.
[Name] Chicken with Dried Cherry Sauce [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-01-06T07:55:00Z [Description] Make and share this Chicken with Dried Cherry Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/4", "1/2", "4", "1", "1/2", "1/2", "4", "1", "1/4", "1", "1", "2"] [RecipeIngredientParts] ["flour", "salt", "boneless skinless chicken breast halves", "butter", "cranberry juice cocktail", "brown sugar", "tarragon", "tart cherries", "cornstarch", "water"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 263.6 [FatContent] 4.2 [SaturatedFatContent] 1.3 [CholesterolContent] 78.0 [SodiumContent] 442.4 [CarbohydrateContent] 21.2 [FiberContent] 0.4 [SugarContent] 11.9 [ProteinContent] 26.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place flour and salt in a bag-add chicken-shake to coat. Melt butter in a large skillet over medium heat. Add chicken, cook 8 minutes on each side-depending on the size of the breasts-until done. Remove chicken and set aside, keeping warm. Add juice to skillet and the next 5 ingredients, bringing mixture to a boil. Cover and reduce heat, simmering for 5 minutes. Combine cornstarch and water-add to juice mixture. Bring to a boil and boil for 1 minute, stirring constantly. Remove from heat. Serve sauce with chicken.
[Name] Standing Rib Roast [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT2H30M [PrepTime] PT5M [TotalTime] PT2H35M [DatePublished] 2002-01-06T07:55:00Z [Description] Make and share this Standing Rib Roast recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "1", "1/2"] [RecipeIngredientParts] ["rosemary", "cayenne pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 0.4 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.1 [CarbohydrateContent] 0.1 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 10.0 [RecipeYield] 1 Roast [RecipeInstructions] Place roast fat side up on rack in roasting pan. Mix spices, and rub into roast. Bake uncovered at 325F degrees for 2 1/2 hours for medium. Remove from oven and let stand for 15 minutes. Carve into slices.
[Name] Cantonese Barbecued Pork [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT30M [PrepTime] PT72H [TotalTime] PT72H30M [DatePublished] 2002-01-06T07:55:00Z [Description] Make and share this Cantonese Barbecued Pork recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Asian", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["1/4", "1/4", "1/4", "1/3", "1", "2", "3", "1", "1/2", "4", "3", "2", "1"] [RecipeIngredientParts] ["light soy sauce", "dark soy sauce", "honey", "sugar", "salt", "dry sherry", "hoisin sauce", "fresh ginger", "five-spice powder", "honey", "light soy sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 800.2 [FatContent] 48.3 [SaturatedFatContent] 16.6 [CholesterolContent] 199.7 [SodiumContent] 2095.2 [CarbohydrateContent] 28.3 [FiberContent] 0.3 [SugarContent] 26.7 [ProteinContent] 59.6 [RecipeServings] nan [RecipeYield] 3 pounds, cooked [RecipeInstructions] In a medium saucepan combine all ingredients up to the five spice powder. Heat until sugar dissolves. Remove from heat and let cool. Cut the pork into strips 2 inches wide, 7 inches long and about 1 1/2 inches thick. Place in a zip lock baggie and marinate in cooled mixture overnight, up to 3 days in fridge. Preheat oven to 450F degrees. Drain pork and set strips across roasting rack-have about 1 inch of water in the pan below. Roast for 15 minutes-turn and roast 15 minutes longer. Remove and glaze. Serve warm or cold. Glaze: Mix together all three ingredients and glaze cooked pork.
[Name] Raspberry Sherbet Hawaiian Wedding Punch [AuthorId] 8688 [AuthorName] Bev I Am [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-01-06T07:55:00Z [Description] Make and share this Raspberry Sherbet Hawaiian Wedding Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Raspberries", "Berries", "Fruit", "Hawaiian", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["3", "2", "2", "3", "1"] [RecipeIngredientParts] "ginger ale" [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 137.8 [FatContent] 0.6 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 26.5 [CarbohydrateContent] 33.5 [FiberContent] 1.0 [SugarContent] 31.2 [ProteinContent] 0.7 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] In a large punch bowl, mix the drink and follow the can directions for the frozen juices. After that, scoop in the raspberry sherbet into the bowl and mix it up really good. Right before you serve, pour the 2 bottles of ginger ale or 7up very slowly around the outside edge of your punch bowl.
[Name] Crock Pot Ground Beef Stew [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT8H [PrepTime] PT10M [TotalTime] PT8H10M [DatePublished] 2002-01-06T07:55:00Z [Description] This is a simple and tasty crock pot recipe that as a wife & mother who works outside the home, I have used frequently to the delight of my family. [Images] character(0) [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Potato", "Onions", "Vegetable", "Meat", "Low Cholesterol", "Kid Friendly", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "3", "3", "1", "1 1/2", "1", "1"] [RecipeIngredientParts] ["potatoes", "carrots", "onions", "green peas", "ground beef", "water"] [AggregatedRating] 4.5 [ReviewCount] 26.0 [Calories] 694.9 [FatContent] 26.7 [SaturatedFatContent] 10.3 [CholesterolContent] 115.7 [SodiumContent] 460.6 [CarbohydrateContent] 70.5 [FiberContent] 13.3 [SugarContent] 19.6 [ProteinContent] 43.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown and drain beef. Peel and slice vegetables. Place layers of vegetables in crock pot in order given. Season each layer with salt and pepper. Then place cooked beef in pot. Mix soup with water and pour over all. Cover and cook on low 6-8 hours (cook high 2-4 hours stirring occasionally].
[Name] Pumpkin Ice Cream [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-01-06T07:55:00Z [Description] Make and share this Pumpkin Ice Cream recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Healthy", "Free Of...", "< 30 Mins", "Freezer", "Small Appliance"] [RecipeIngredientQuantities] ["3", "3/4", "1/8", "2", "3/4", "3/4", "1/4", "1/2", "1/4", "1", "1 1/3", "2"] [RecipeIngredientParts] ["eggs", "brown sugar", "confectioners' sugar", "cinnamon", "allspice", "nutmeg", "ground ginger", "ground cloves", "salt", "milk", "pumpkin puree", "vanilla"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 1151.6 [FatContent] 25.2 [SaturatedFatContent] 10.9 [CholesterolContent] 668.7 [SodiumContent] 983.2 [CarbohydrateContent] 205.7 [FiberContent] 4.4 [SugarContent] 178.4 [ProteinContent] 28.9 [RecipeServings] nan [RecipeYield] 1 recipe [RecipeInstructions] Measure all dry ingredients into a double broiler over boiling water. Whisk in eggs until the mixture thickens and coats the back of a metal spoon. Remove from heat and whisk in the scalded milk, pumpkin puree and vanilla. Cool to warm and follow your ice cream makers instructions or place in plastic container and freeze, stirring every few hours.
[Name] Zucchini Mushroom Medley [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-01-06T07:55:00Z [Description] An easy, tasty side dish for those who like zucchini. Do baked chicken pieces and baked potatoes, and dinner's all in the oven at once! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/80/7/pic4B0Nl3.jpg" [RecipeCategory] Cheese [Keywords] ["Vegetable", "Canadian", "European", "Kosher", "Potluck", "Christmas", "Thanksgiving", "< 60 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "1", "2", "2", "2", "2", NA, "1 1/4", "1 1/4"] [RecipeIngredientParts] ["zucchini", "red onion", "fresh mushrooms", "tomatoes", "garlic", "oregano", "black pepper", "sharp cheddar cheese", "mozzarella cheese"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 204.1 [FatContent] 13.5 [SaturatedFatContent] 8.1 [CholesterolContent] 43.1 [SodiumContent] 304.2 [CarbohydrateContent] 8.6 [FiberContent] 2.2 [SugarContent] 5.3 [ProteinContent] 13.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees. In a greased casserole dish, combine first 7 ingredients, then stir in 1 cup each of the shredded cheeses. Smooth top as best you can, then sprinkle on the remaining 1/4 cups of cheddar and mozzarella. Bake, uncovered, for 30 minutes; be careful not to bake too long or the zucchini goes mushy.
[Name] Porcupine Meatballs [AuthorId] 8257 [AuthorName] marj mcmurray [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2002-01-06T07:55:00Z [Description] This dish can be made in a pressure cooker also. I used this recipe for a quick meal when I lived on a farm and had many mouths to feed. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Canadian", "Low Cholesterol", "Healthy", "Potluck", "Weeknight", "Oven", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "1", NA] [RecipeIngredientParts] ["hamburger", "rice", "onion", "water"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 370.4 [FatContent] 13.7 [SaturatedFatContent] 5.2 [CholesterolContent] 76.1 [SodiumContent] 632.1 [CarbohydrateContent] 34.2 [FiberContent] 1.7 [SugarContent] 8.8 [ProteinContent] 26.8 [RecipeServings] nan [RecipeYield] 1 casserole [RecipeInstructions] Mix first three ingredients. Season with salt and pepper. Place in a greased casserole and cover with soup diluted with water. Set oven at 350 degrees.
[Name] Chicken Cordon Bleu [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT12M [PrepTime] PT8M [TotalTime] PT20M [DatePublished] 2002-01-06T07:55:00Z [Description] Make and share this Chicken Cordon Bleu 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/16/80/9/picj5aG72.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/80/9/piccTLN3B.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "High Protein", "High In...", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "4", "4", NA, "3", "1", "2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["chicken breast halves", "deli ham", "swiss cheese", "flour", "butter", "chicken bouillon cube", "garlic", "milk", "parsley"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 377.4 [FatContent] 26.8 [SaturatedFatContent] 13.9 [CholesterolContent] 115.4 [SodiumContent] 727.0 [CarbohydrateContent] 4.7 [FiberContent] 0.4 [SugarContent] 0.6 [ProteinContent] 28.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Pound chicken breasts flat. Top each with ham and cheese. Roll up and secure with toothpick. Melt butter in 8-inch saucepan. Roll chicken in flour and sauté for about 8 minutes or until lightly browned and juices run clear. Remove and keep warm. To same pan add crushed bouillon cube and garlic. Add 2 Tbs of reserved flour and cook and stir 1 minute. Add milk, stirring until bubbly. Add onion salt. Return chicken and coat with sauce. Sprinkle with parsley.
[Name] Moonstruck Eggs [AuthorId] 27783 [AuthorName] HeatherFeather [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-01-06T07:55:00Z [Description] In response to a request for a recipe similar to one made in the movie "Moonstruck," I typed this up from memory. The measurements are all estimated, so by all means, feel free to experiment. You may substitute bottled roasted peppers if you like, adding them after the onions are almost done cooking. Roasting the fresh peppers takes about 10-15 minutes - the eggs only take about 5 [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/81/1/picwpqtT5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/81/1/pickaiNK0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/81/1/16811.jpg"] [RecipeCategory] Breakfast [Keywords] ["European", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "4", "1/2", "1/2", NA, NA, NA, "1"] [RecipeIngredientParts] ["eggs", "red bell pepper", "onion", "salt", "fresh ground pepper", "extra virgin olive oil", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 270.5 [FatContent] 11.4 [SaturatedFatContent] 3.5 [CholesterolContent] 423.0 [SodiumContent] 374.7 [CarbohydrateContent] 24.3 [FiberContent] 1.9 [SugarContent] 3.1 [ProteinContent] 16.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Heat a small amount of olive oil in skillet on medium heat. Add sliced red peppers, sliced onions, and crushed garlic and saute until vegetables are soft& tender, but not mushy. Using a slotted spoon, remove peppers& onions to a plate and keep warm. Drain excess oil, if necessary, leaving just enough to keep bread and eggs from sticking to your pan. Reduce heat to low. You may even need to add a bit more oil depending on your pan. Make a nest in each slice of bread by tearing out some of the center and set bread slices into skillet. Let the bread brown for a few seconds, then flip over. Immediately crack an egg into the nests of each slice of bread and cook until eggs are set to your liking. You may flip over if desired, but it will not be as attractive as sunny side up. (Tip: If you place a lid over your pan after you crack the eggs, this will help the yolks cook faster.] The trick is to work quickly and also not to have heat set too high or you will burn your eggs/bread. While the eggs are cooking, you may return the vegetables to the pan and push them to one side to reheat them if necessary. Serve eggs with the roasted peppers& onions on top of egg nests or on the side. Season with salt& pepper to taste.
[Name] Coffee Cake [AuthorId] 8257 [AuthorName] marj mcmurray [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2002-01-06T07:56:00Z [Description] Make and share this Coffee Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Canadian", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "2", "1", "1", "1 1/2", "1 1/2", "1", "1", "1/4", "1/4", "1/2"] [RecipeIngredientParts] ["eggs", "white sugar", "sour cream", "flour", "baking powder", "vanilla", "baking soda", "white sugar", "walnuts", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 3903.3 [FatContent] 229.9 [SaturatedFatContent] 96.4 [CholesterolContent] 625.4 [SodiumContent] 2192.6 [CarbohydrateContent] 422.4 [FiberContent] 8.9 [SugarContent] 253.2 [ProteinContent] 51.1 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] ["Cream sugar and shortening.", "Add remaining ingredients and beat well.", "Put half the mixture into a greased cake pan.", "Sprinkle with a mixture of white sugar, cinnamon and grated walnuts.", "Add remaining cake mixture and top with sugar, cinnamon and walnut mixture.", "Set oven at 350°. I usually bake them for about 1 hour to 1 1/2 hours. You can stick a toothpick or one of those kabob holders in the middle. If it comes out clean, then the cake is done. It usually turns a kind of golden brown on top. You should let it cool for awhile so as not to burn your mouth." ]
[Name] Bisquick [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-06T07:56:00Z [Description] Make and share this Bisquick 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/16/81/3/picEr86PE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/81/3/picB6DxF8.jpg"] [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["4", "2", "1 1/2", "1"] [RecipeIngredientParts] ["flour", "baking powder", "salt", "shortening"] [AggregatedRating] 4.5 [ReviewCount] 28.0 [Calories] 606.1 [FatContent] 35.0 [SaturatedFatContent] 8.7 [CholesterolContent] 0.0 [SodiumContent] 704.1 [CarbohydrateContent] 64.0 [FiberContent] 2.2 [SugarContent] 0.2 [ProteinContent] 8.6 [RecipeServings] nan [RecipeYield] 6 cups [RecipeInstructions] Combine all dry ingredients in a large bowl. Add the shortening and mix with an electric mixer on medium speed until all shortening is blended with the flour. Use the mix as you would the real thing. Pancakes-Stir 2 cups of your bisquik with 1 cup milk and 2 eggs in a bowl until blended. Waffles-Stir 2 cups of your bisquik with 1 1/3 cups milk, 1 egg and 2 T veg oil. Biscuts-Preheat oven to 450* Stir 2 1/4 cups your bisquik with 2/3 cup milk. Makes 9.
[Name] Tandoori Chicken Breasts [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT12M [PrepTime] PT1H30M [TotalTime] PT1H42M [DatePublished] 2002-01-06T07:56:00Z [Description] Make and share this Tandoori Chicken Breasts recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Asian", "Very Low Carbs", "High Protein", "High In...", "Weeknight", "Broil/Grill", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "1/4", "2", "1 1/2", "1/4", "1/4"] [RecipeIngredientParts] ["chicken breasts", "lemon juice", "plain low-fat yogurt", "garlic cloves", "ginger", "ground cardamom"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 264.7 [FatContent] 13.7 [SaturatedFatContent] 4.0 [CholesterolContent] 93.7 [SodiumContent] 102.6 [CarbohydrateContent] 2.3 [FiberContent] 0.2 [SugarContent] 1.2 [ProteinContent] 31.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Lightly score chicken breasts 3 or 4 times with a sharp knife. Place in a med bowl. Sprinkle with lemon juice. Toss to coat. Combine yogurt, garlic, ginger, cardamom and red pepper in a small bowl. Add to chicken. Coat well with marinade. Cover and chill for at least 1 hour or over night. Remove chicken from refrigerator 15 minutes before cooking. Preheat broiler. Line broiler pan with foil. Arrange chicken on foil without the chicken touching. Brush with remaining marinade. Broil 3 inches from heat for 5 to 6 minutes or until chicken is no longer pink in the center.
[Name] Meatballs and Sauce [AuthorId] 8257 [AuthorName] marj mcmurray [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2002-01-06T07:56:00Z [Description] Make and share this Meatballs and Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Canadian", "Potluck", "Weeknight", "Roast", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1/2", "1", NA, "1", "1"] [RecipeIngredientParts] ["hamburger", "egg", "onion", "tomato sauce"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 517.9 [FatContent] 27.4 [SaturatedFatContent] 10.3 [CholesterolContent] 205.1 [SodiumContent] 172.9 [CarbohydrateContent] 14.5 [FiberContent] 0.8 [SugarContent] 1.3 [ProteinContent] 50.1 [RecipeServings] nan [RecipeYield] 1 casserole [RecipeInstructions] Mix hamburger and other ingredients together. Make into meatballs. Pour sauce over the top. I use a slow cooker but can be done in the oven. If using the oven set at 350 degrees.
[Name] Grilled Scalloped Potato Packets [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2002-01-06T07:56:00Z [Description] This recipe was first made for me by my good friend, Jeff Hahaj. I like adding hot pepper rings to mine. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Cheese", "Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "8", "8", "1", NA, NA, NA] [RecipeIngredientParts] ["potatoes", "ham", "cheddar cheese", "onion", "cayenne pepper", "butter"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 511.7 [FatContent] 27.5 [SaturatedFatContent] 14.9 [CholesterolContent] 88.2 [SodiumContent] 884.3 [CarbohydrateContent] 41.5 [FiberContent] 5.1 [SugarContent] 3.1 [ProteinContent] 25.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat your grill to medium high. Tear off 8 sheets of aluminum foil, 12x15 or so. Butter 4 sheets and lay them out on counter. Slice spuds and onion thin. Take 1/3 of each potato slices and lay out on buttered foil the size of your cheese slice. Top with onion's and ham, then with cheese, salt, pepper and cayenne. Repeat ending with a few spuds on top. Fold foil into tight packets and cover packets with one more sheet of foil. Place on grill, cover and cook for 20 minutes, turn and cook another 20 minutes. Unwrap and eat. I have pre-made these to take camping.
[Name] Coleslaw and Dressing [AuthorId] 8257 [AuthorName] marj mcmurray [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2002-01-06T07:56:00Z [Description] Make and share this Coleslaw and Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Vegetable", "Canadian", "Potluck", "< 60 Mins", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "3", "1", "3/4", "1", "2/3", "2", "1"] [RecipeIngredientParts] ["cabbage", "cabbage", "carrot", "onion", "green pepper", "parsley", "celery seed", "white sugar", "vinegar", "salt", "dry mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 279.8 [FatContent] 18.5 [SaturatedFatContent] 2.6 [CholesterolContent] 0.0 [SodiumContent] 1773.6 [CarbohydrateContent] 27.9 [FiberContent] 3.5 [SugarContent] 23.3 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 1 salad bowl [RecipeInstructions] Bring dressing to a boil and pour over vegetables. Seal in a gallon jar and leave for one week. Keeps in refrigerator indefinetly. Just keep adding vegetables. If desired can be used 2 hours before meal.
[Name] Hom Bao Filling [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-01-06T07:56:00Z [Description] Make and share this Hom Bao Filling recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Asian", "< 15 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["2", "3", "2", "1", "1", "1", "1", "3", "8", "6"] [RecipeIngredientParts] ["garlic", "garlic", "hoisin sauce", "oyster sauce", "soy sauce", "cornstarch", "Chinese barbecue pork", "scallions"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 14.5 [FatContent] 0.9 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 84.3 [CarbohydrateContent] 1.6 [FiberContent] 0.2 [SugarContent] 0.2 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] 16 fillings worth [RecipeInstructions] Heat oil in a wok over medium heat and fry garlic for 1 minute. Add hoisin sauce, oyster sauce, soy sauce and sesame oil. cook stirring for 2 minutes. Add the cornstarch/water mixture and bring to a boil until sauce thickens, around 2 minutes. Remove from heat and stir in pork and scallions. Transfer to a bowl and allow to cool completely.
[Name] Falafel Hut Stuffed Grape Leaves [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2002-01-06T07:56:00Z [Description] Make and share this Falafel Hut Stuffed Grape Leaves recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Berries", "Grapes", "Fruit", "Low Protein", "Vegan", "Low Cholesterol", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "2", "6", "1/2", "1", "1/2", "1/2", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["rice", "onion", "fresh parsley", "tomatoes", "olive oil", "salt", "ground black pepper", "ground allspice", "crushed red pepper flakes", "dried mint", "grape leaves", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 567.5 [FatContent] 30.4 [SaturatedFatContent] 4.3 [CholesterolContent] 0.0 [SodiumContent] 3883.7 [CarbohydrateContent] 67.9 [FiberContent] 5.6 [SugarContent] 7.7 [ProteinContent] 11.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all ingredients except grape leaves and sliced toamto. Spread out 1 grape leaf and spoon 1 T. of stuffing in center. Roll, closing ends. Layer in a pot lined with the reserved tomato slices. Pour juices from stuffing over layered grape leaves. Cook for 1 1/2 hours over low heat.
[Name] Onion-Cheese Bread [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-01-06T07:56:00Z [Description] Make and share this Onion-Cheese Bread 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/16/82/0/picHnFTdd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/82/0/picezMK4t.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/82/0/pic9oZGiC.jpg"] [RecipeCategory] Breads [Keywords] ["High In...", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "2", "1/2", "1", "1 1/2", "1"] [RecipeIngredientParts] ["onion", "butter", "milk", "egg", "biscuit mix", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 201.8 [FatContent] 12.2 [SaturatedFatContent] 6.2 [CholesterolContent] 51.5 [SodiumContent] 411.8 [CarbohydrateContent] 16.2 [FiberContent] 0.6 [SugarContent] 3.2 [ProteinContent] 6.7 [RecipeServings] 8.0 [RecipeYield] 1 loaf [RecipeInstructions] Cook chopped onion in half of the butter. Stir together milk and egg. Add biscuit mix, onion mixture, and 1/2 the cheese. Spread batter in greased 8-inch round pan. Sprinkle with remaining cheese. Melt remaining butter, drizzle over mixture. Bake at 400°F degrees about 20 minutes or until toothpick inserted near the center comes out clean.
[Name] Texas Style Salsa [AuthorId] 28129 [AuthorName] Linda3 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-06T07:56:00Z [Description] Here in texas we have a ton of different recipes for salsa, this is my recipe for the salsa that I like the best. Its a creation of several different recipes. Hope you enjoy it !!! [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Vegetable", "Tex Mex", "Southwestern U.S.", "Vegan", "Spicy", "< 15 Mins", "No Cook", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["diced tomato", "onion", "tomato sauce", "black pepper", "cumin", "chili powder"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 50.2 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 70.8 [CarbohydrateContent] 11.2 [FiberContent] 2.6 [SugarContent] 4.0 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 1 quart [RecipeInstructions] Chop jalapeno and onion in food processor until chopped but not pureed. Add diced tomatoes, garlic salt, black pepper, cumin, and chili powder and blend for a few seconds more. I like a lot of garlic so you might want to add more for your taste. Serve with tortilla chips or on baked potatoes for a low fat alternative to butter.
[Name] HomeMade Pumpkin Pie [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2002-01-06T07:56:00Z [Description] Make and share this HomeMade Pumpkin Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Thanksgiving", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1", "2", "1", "1", "1/2", "1/4", "1/4", "1/4", "1", NA] [RecipeIngredientParts] ["pumpkin", "2% low-fat milk", "eggs", "sugar", "butter", "margarine", "ground cinnamon", "salt", "ground ginger", "ground nutmeg", "Cool Whip"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 291.5 [FatContent] 10.7 [SaturatedFatContent] 4.0 [CholesterolContent] 79.7 [SodiumContent] 240.8 [CarbohydrateContent] 45.4 [FiberContent] 0.6 [SugarContent] 36.0 [ProteinContent] 4.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 degrees, combine all ingredients except pie shell and whipped cream. Pour into pie shell. Bake 45 to 50 minutes or until knife inserted into filling comes out clean. Cool completely. Serve with whipped topping or Cool Whip. Refrigerate leftovers.
[Name] Simple Mushroom Rolls [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-01-06T07:56:00Z [Description] My grandmother made these in the '60s whenever she entertained; imagine my surprise when I found this in a cookbook as an actual recipe! This brought back a ton of memories -- one of them that these were delicious! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Canadian", "Kid Friendly", "Kosher", "< 30 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1/4"] [RecipeIngredientParts] "butter" [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 332.7 [FatContent] 13.4 [SaturatedFatContent] 6.2 [CholesterolContent] 20.3 [SodiumContent] 949.9 [CarbohydrateContent] 45.6 [FiberContent] 2.0 [SugarContent] 4.3 [ProteinContent] 7.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400F (200C]. Remove crusts from a few bread slices; set crusts aside for another use. Flatten bread slices lightly, with a rolling pin. Spread with undiluted soup, then roll up jelly-roll style and secure with a couple of toothpicks. Keep making slices until you run out of soup. Place rolls on an ungreased baking sheet and brush with melted butter. Bake until bread is toasted, about 10 to 15 minutes-- keep an eye on them.
[Name] Beef and Noodles [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-06T07:56:00Z [Description] Make and share this Beef and Noodles recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Low Cholesterol", "Healthy", "Potluck", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1", "1", "1", "1", "1", "8"] [RecipeIngredientParts] ["margarine", "ground beef", "onion", "salt", "pepper", "tomato puree", "catsup", "water"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 540.2 [FatContent] 17.4 [SaturatedFatContent] 5.3 [CholesterolContent] 86.4 [SodiumContent] 1426.2 [CarbohydrateContent] 77.2 [FiberContent] 6.6 [SugarContent] 25.8 [ProteinContent] 23.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large saucepan, add 1/2 teaspoon salt to water, boil noodles until tender. Drain and Rinse. Melt margarine in a frying pan, and brown the ground beef, onion, and remaining salt and pepper. Add puree, catsup and water. Simmer for 5 minutes. Place all ingredients in a casserole dish, bake in 350 degree preheated oven for 10 minutes.
[Name] Pineapple Fritters [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-01-06T07:56:00Z [Description] Not too sweet--crispy on the outside, flaky on the inside. I estimated the yield, I get a different number every time I make them. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Low Cholesterol", "Healthy", "< 30 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1", "1/2", "1/2", "1/2", "1/2", NA] [RecipeIngredientParts] ["flour", "sugar", "baking soda", "salt", "cinnamon", "crushed pineapple"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 242.7 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 485.8 [CarbohydrateContent] 55.9 [FiberContent] 1.4 [SugarContent] 26.2 [ProteinContent] 4.1 [RecipeServings] 5.0 [RecipeYield] 10 Fritters [RecipeInstructions] Mix all the ingrediants together in a medium sized bowl. dough will be thick. Drop tablespoons of dough into oil that is about 3 inches deep. Oil should be about 350F degrees. Fry for about 2 minutes per side. Drain on paper towels. I sometimes sprinkle these with xxx sugar.
[Name] Rave Reviews Hot Fudge Sauce [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT8M [PrepTime] PT5M [TotalTime] PT13M [DatePublished] 2002-01-06T07:56:00Z [Description] A very smooth sauce. Keeps good in fridge. I made this one day for a treat, now it's considered a "staple". Tastes SO good!! [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Low Protein", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/2", "2", "2", "1", "1/2", "1"] [RecipeIngredientParts] ["butter", "sugar", "evaporated milk", "light corn syrup", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 289.9 [FatContent] 11.8 [SaturatedFatContent] 7.3 [CholesterolContent] 26.4 [SodiumContent] 100.1 [CarbohydrateContent] 47.8 [FiberContent] 0.8 [SugarContent] 37.2 [ProteinContent] 2.1 [RecipeServings] 12.0 [RecipeYield] 3 cups [RecipeInstructions] In saucepan melt butter and chocolate. Add sugar, ev. milk, corn syrup, and vanilla. Bring to a boil. Boil for 1 1/2 minutes. Remove from heat. Let cool about 10 minutes. serve over ice cream.
[Name] Ham Steak with Plum Sauce [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT10M [PrepTime] PT3M [TotalTime] PT13M [DatePublished] 2002-01-06T07:56:00Z [Description] Make and share this Ham Steak with Plum Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] ["Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1", "1", "2"] [RecipeIngredientParts] ["ham steak", "plum preserves", "prepared mustard", "lemon juice", "cinnamon", "butter"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 84.5 [FatContent] 4.3 [SaturatedFatContent] 2.6 [CholesterolContent] 14.4 [SodiumContent] 180.1 [CarbohydrateContent] 9.5 [FiberContent] 0.2 [SugarContent] 6.6 [ProteinContent] 2.0 [RecipeServings] 6.0 [RecipeYield] 1 Steak [RecipeInstructions] In small bowl mix preserves, mustard, lemon juice, and cinnamon. In saucepan saute the ham in butter on medium heat till the ham is brown and heated through. Spread preserve mixture atop, cover and heat for another 2 minutes.
[Name] Moo Goo Gai Pan [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-06T08:04:00Z [Description] Make and share this Moo Goo Gai Pan recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "Asian", "Very Low Carbs", "Low Cholesterol", "< 30 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["4", NA, "4", "2", "1", "5", "8", "4", "2", "4", "6"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "garlic", "water", "cornstarch", "fresh mushrooms", "bok choy", "sugar", "soy sauce", "scallions"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 226.0 [FatContent] 7.9 [SaturatedFatContent] 1.2 [CholesterolContent] 60.4 [SodiumContent] 619.5 [CarbohydrateContent] 14.0 [FiberContent] 4.7 [SugarContent] 7.4 [ProteinContent] 28.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a bowl, toss the sliced chicken with salt and pepper, garlic and cornstarch/water mixture. Set aside. Heat 3 Tbsp of the corn oil in a wok and add the mushrooms, cabbage and sugar. Stir fry for 2 minutes, then cover and cook for 5 minutes. Remove from the wok. Heat the remaining oil and stir fry the chicken mixture for 2 minutes over highheat. Add the soy sauce, sugar and mix well. Cover and cook for about 6 minutes. Add the cooked vegetables and the scallions. Toss everything together. Serve hot with steamed rice.
[Name] Moo Goo Gai Pan [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2002-01-06T08:04:00Z [Description] Make and share this Moo Goo Gai Pan recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Chinese", "Asian", "< 60 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["2", "3 -4", "1", "3/4", "1/2", "1/4", "1/4", "1/2", "3/4 - 1 1/2", "1/2 - 1 1/2", "1", "2", "2", "1", "3", "2", "2"] [RecipeIngredientParts] ["chicken", "scallions", "sugar", "bell pepper", "bean sprouts", "bamboo shoot", "water chestnut", "mushroom", "napa cabbage", "sherry wine", "Chinese wine", "soy sauce", "cornstarch", "garlic", "fresh ginger", "ground ginger"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 85.1 [FatContent] 2.8 [SaturatedFatContent] 0.5 [CholesterolContent] 0.9 [SodiumContent] 232.0 [CarbohydrateContent] 10.2 [FiberContent] 1.8 [SugarContent] 4.3 [ProteinContent] 3.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine chicken stock, egg white, cornstarch, sugar and a splash of sherry in a small bowl. Set aside. Heat a large skillet or wok on high. Add peanut oil and chicken. Stir-fry until chicken is no longer pink. Remove chicken. Add scallions, ginger, and garlic. Stir-fry 2 minutes. Add the cabbage, bell pepper, sprouts, bamboo shoots and water chestnuts. Stir-fry 2 minutes. Add mushrooms, sherry and soy sauce. Stir in chicken stock mixture. Cook and Stir until it thickens. Serve immediately.
[Name] Lemon Butter Tarts [AuthorId] 8257 [AuthorName] marj mcmurray [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2002-01-06T08:13:00Z [Description] Make and share this Lemon Butter Tarts recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Canadian", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "2", "1", "4", "1"] [RecipeIngredientParts] ["butter", "white sugar", "eggs", "lemon, juice and rind of", "milk", "currants"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 182.8 [FatContent] 8.7 [SaturatedFatContent] 5.2 [CholesterolContent] 56.3 [SodiumContent] 69.6 [CarbohydrateContent] 26.2 [FiberContent] 0.8 [SugarContent] 24.9 [ProteinContent] 1.8 [RecipeServings] 12.0 [RecipeYield] 12 tarta [RecipeInstructions] Mix all ingredients together and fill tart shells about 1/2 full. Set oven at 375 degrees.
[Name] Pita Bread [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT3M [PrepTime] PT3H [TotalTime] PT3H3M [DatePublished] 2002-01-06T08:22:00Z [Description] Make and share this Pita Bread 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/16/83/1/pict4JX87.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/83/1/picKJm87C.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/83/1/pic2bME58.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/83/1/HRsdYuOQAysevvbJV4sp_PitaBread.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/83/1/picdDnwdD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/83/1/picIIpUno.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/83/1/picevIxaf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/83/1/pic2Q3lpO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/83/1/picVeqfST.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/83/1/picM8hkdP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/83/1/picrpj4Yn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/83/1/picTSf8CA.jpg"] [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Asian", "Indian", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3 1/2", "1", "1", "1", "1", "1 1/3"] [RecipeIngredientParts] ["bread flour", "salt", "dry active yeast", "sugar", "olive oil", "water"] [AggregatedRating] 5.0 [ReviewCount] 59.0 [Calories] 139.3 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 195.6 [CarbohydrateContent] 28.4 [FiberContent] 1.1 [SugarContent] 0.5 [ProteinContent] 4.0 [RecipeServings] nan [RecipeYield] 12 pita breads [RecipeInstructions] Sift flour and salt together in a large bowl. Combine yeast, sugar and 1/3 cup very warm water-give a quick stir and set aside for 5 minutes to activate yeast. Make a well in the flour/salt mixture and add the yeast, 1 cup warm water and the olive oil. Gently stir to gather dough into a ball-you may need a touch more water-depending on where you live, altitude. Turn out and knead for 10 minutes. Put into a LIGHTLY greased large bowl, cover and place in a warm spot for around 1 1/2 to 2 hours. Punch down and knead to smooth. Cut dough into 12 pieces, form into rounds, roll out and place on a dusted baking sheet, cover and let rest for 45 minutes. Preheat oven to 500F degrees. I use my large cast iron skillet for this part, so I place it in the oven and when really hot I place in two pitas and let bake for around 3 minutes-you can broil for 1 minute if you like, just to get the tops browned. I wrap the cooked pitas in a slightly damp tea towel for a minute or two-then cool and place in plastic bags. This process can also be done on a cooking sheet.
[Name] Bacon wrapped Chicken Livers [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT16M [PrepTime] PT10M [TotalTime] PT26M [DatePublished] 2002-01-06T12:54:00Z [Description] Make and share this Bacon wrapped Chicken Livers 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/16/83/2/MrATFCI1TDSyoZlYH2YI_image.jpg" [RecipeCategory] Chicken [Keywords] ["Beef Organ Meats", "Beef Liver", "Pork", "Poultry", "Meat", "Very Low Carbs", "Broil/Grill", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", NA, NA, NA] [RecipeIngredientParts] ["bacon", "chicken liver", "honey"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 263.1 [FatContent] 20.7 [SaturatedFatContent] 6.8 [CholesterolContent] 286.5 [SodiumContent] 368.5 [CarbohydrateContent] 0.8 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 17.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut bacon strips in half. Wash and pat dry livers. Sprinkle livers with garlic salt if using. Wrap each liver in a halved slice of bacon and secure witha toothpick. Repeat. Set oven on broil. Place Livers on a baking rack or sheet and broil 6-8 minutes on each side. Remove and serve hot with warm honey as a dipping option.
[Name] White B-B-Q Sauce [AuthorId] 28188 [AuthorName] Florida Girl [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-06T12:54:00Z [Description] Make and share this White B-B-Q Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Chicken", "Poultry", "Meat", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "3", "1", "1", "2", "3"] [RecipeIngredientParts] ["mayonnaise", "honey", "salt", "pepper", "lemon juice", "white wine vinegar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 51.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 582.2 [CarbohydrateContent] 13.9 [FiberContent] 0.2 [SugarContent] 13.1 [ProteinContent] 0.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Whisk ingredients together until smooth. Brush on Chicken near end of baking, grilling, or broiling.
[Name] Puff Pastry Sheet Dough [AuthorId] 23302 [AuthorName] Millereg [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-01-06T12:54:00Z [Description] Make and share this Puff Pastry Sheet Dough 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/16/83/4/picxFJqb4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/83/4/pic93Eigg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/83/4/picaSgvId.jpg"] [RecipeCategory] Breads [Keywords] ["Scottish", "European", "< 15 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["8", "4", "1/2", "3", NA] [RecipeIngredientParts] ["flour", "butter", "salt", "lemon juice", "cold water"] [AggregatedRating] 4.5 [ReviewCount] 13.0 [Calories] 1638.8 [FatContent] 94.2 [SaturatedFatContent] 58.6 [CholesterolContent] 243.8 [SodiumContent] 1977.0 [CarbohydrateContent] 173.2 [FiberContent] 6.1 [SugarContent] 0.7 [ProteinContent] 24.4 [RecipeServings] nan [RecipeYield] 1 bunch of pastry [RecipeInstructions] Sieve the flour and salt into a bowl; add the lemon juice and the butter broken into pieces the size of a walnut. Add sufficient cold water to bind the ingredients together. Turn on to a floured board, and roll the pastry into a long strip. Fold it in three, and press the edges together. Half turn the pastry, rib it with the rolling pin to equalize the air in it, and again roll it into a strip. Fold in three and repeat this until the pastry has had four rolls, folds and half-turns. It is then ready for use.
[Name] Clapshot (An Orcadian Potato and Yellow Turnip/ Swede/ Rutabaga [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-01-06T12:54:00Z [Description] While attending Edinburgh University years ago, I had a flatmate from the Orkney Islans. He cooked this stuff fairly often because it was dirt cheap to make. Now I cook it because most new dinner guests have never even heard of it, never mind eaten it. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Potato", "Vegetable", "Scottish", "European", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "Potluck", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1", NA, NA, NA] [RecipeIngredientParts] ["potato", "turnip", "onion", "chives", "butter", "milk"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 130.9 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 83.7 [CarbohydrateContent] 29.9 [FiberContent] 4.9 [SugarContent] 6.4 [ProteinContent] 3.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Peel the potatoes and turnip.", "Cut both into roughly the same size pieces.", "Put into a deep pan with the onion.", "Add boiling water to cover and simmer gently until the ingredients are just soft.", "Drain off the cooking liquid.", "Mash everything thoroughly, adding chives and enough milk and butter to make a light consistency.", "Season well with salt and pepper.", "Serve with a nice sharp cheese as a meal, or as a side dish with a stew or meat.", "(We used to fry the leftovers and serve with fried tomatoes and bacon for breakfast]." ]
[Name] Hungarian Beef-Noodle Goulash [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2002-01-06T12:54:00Z [Description] Make and share this Hungarian Beef-Noodle Goulash 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/16/83/6/picJxrUsY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/83/6/01463705134.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/83/6/piceuhnLm.jpg"] [RecipeCategory] Weeknight [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["3", "1/4", "1/4", "3", "1", "1", NA, "1"] [RecipeIngredientParts] ["beef chuck", "flour", "onions", "paprika", "salt", "pepper", "beef broth"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 491.1 [FatContent] 36.1 [SaturatedFatContent] 12.6 [CholesterolContent] 117.4 [SodiumContent] 522.5 [CarbohydrateContent] 9.1 [FiberContent] 1.4 [SugarContent] 2.6 [ProteinContent] 31.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Roll beef cubes in flour. Heat oil in dutch oven and brown beef on all sides. Add onions, paprika, salt, pepper, and beef broth. Cover and cook over low heat for 1/ 1/2 hours or until tender.
[Name] Shrimp And Mushrooms [AuthorId] 26399 [AuthorName] Theresa Thunderbird [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-01-06T12:54:00Z [Description] Make and share this Shrimp And Mushrooms recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Vegetable", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "8", "1", "1", "1/8", "1", "1", "1/2", "2", "1"] [RecipeIngredientParts] ["butter", "celery", "shrimp", "mushrooms", "soy sauce", "pepper", "cornstarch", "water", "beef broth", "rice", "ginger"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 631.6 [FatContent] 9.6 [SaturatedFatContent] 5.3 [CholesterolContent] 115.6 [SodiumContent] 1038.0 [CarbohydrateContent] 111.0 [FiberContent] 3.6 [SugarContent] 2.5 [ProteinContent] 22.3 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] In a large skillet,cook and stir celery,mushrooms,soy sauce,ginger and pepper until celery is tendar,about 5 min. Mix cornstach with water. Stir cornstarch mixture and broth into celery and mushrooms. Cook stirring frequently until mixture thickens. Stir in shrimp,heat through. Spoon each serving over 1/2 cup rice.
[Name] Pita Burgers [AuthorId] 27694 [AuthorName] Robert Foster [CookTime] PT14M [PrepTime] PT30M [TotalTime] PT44M [DatePublished] 2002-01-06T12:54:00Z [Description] a light tasty sandwich with a greek influence. We love making these when we are in the mood for a burger. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "Greek", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "3/4", "1/2", "1/4", "1/4", "2", "3/4", "1/2", "1/2", "1", "2"] [RecipeIngredientParts] ["ground pork", "plain yogurt", "fresh basil", "fresh oregano", "salt", "garlic powder", "pepper", "fresh parsley", "green onions", "lemon, rind of", "sugar", "cucumber", "tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 437.3 [FatContent] 26.6 [SaturatedFatContent] 10.3 [CholesterolContent] 89.8 [SodiumContent] 693.9 [CarbohydrateContent] 23.9 [FiberContent] 1.7 [SugarContent] 5.3 [ProteinContent] 24.9 [RecipeServings] 4.0 [RecipeYield] 4 burgers [RecipeInstructions] In medium bowl, combine ground pork, 2 tablespoons of the yogurt, basil, oregano, 1/2 teaspoon of the salt, 1/4 teaspoon of the garlic powder and pepper; mix well. shape mixture into 4 oval shaped patties, 1/2 inch thick. In a small bowl, combine remaining yogurt, parsley, green onions, lemon peel, sugar, remaining 1/4 teaspoon salt and remamaining 1/4 teaspoon garlic powder; mix well. Set aside. It is recommended to grill the patties covered for approximately 11 to 14 minutes or until pork is no longer pink in center. We have cooked them in a skillet as well. You have to be careful because the meat is lean and it tends to stick. Place patties, cucumber and tomato slices topped with yogurt sauce in pita halves. ENJOY!
[Name] Quick Oven Fries [AuthorId] 9590 [AuthorName] Elena Bedner [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-01-06T12:54:00Z [Description] Make and share this Quick Oven 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/16/83/9/pic8tVePS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/83/9/piclGnc0E.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/83/9/picClJZvM.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Cholesterol", "Broil/Grill", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "1/4", "1/2", "1/2", NA] [RecipeIngredientParts] ["pepper", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 333.4 [FatContent] 12.3 [SaturatedFatContent] 3.6 [CholesterolContent] 11.0 [SodiumContent] 540.0 [CarbohydrateContent] 47.7 [FiberContent] 4.7 [SugarContent] 6.1 [ProteinContent] 10.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat broiler. Cut unpeeled potatoes into wedges. Arrange in a microwave baking dish. Microwave on HIGH until tender, about 10 min. Cool for 2-3 minutes and sprinkle with pepper. Line baking sheet with foil and spray with cooking spray. Place potatoes on baking sheet. Brush 1/4 cup salad dressing on potatoes; sprinkle with 1/4 cup parmesean. Broil until golden brown, about 2 minutes. Turn potatoes over. Brush with remaining salad dressing and sprinkle with remaining parmesean. Broil for 2 minutes, or until golden brown.
[Name] Charleston Shrimp Supreme [AuthorId] 26399 [AuthorName] Theresa Thunderbird [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-01-06T12:54:00Z [Description] Make and share this Charleston Shrimp Supreme recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Stove Top" [RecipeIngredientQuantities] ["4", "4", "1 1/2", "1", "1/2", "8", "4", NA, "2"] [RecipeIngredientParts] ["flour", "butter", "milk", "ketchup", "Worcestershire sauce"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 606.2 [FatContent] 23.3 [SaturatedFatContent] 13.4 [CholesterolContent] 647.1 [SodiumContent] 1505.1 [CarbohydrateContent] 28.6 [FiberContent] 0.4 [SugarContent] 11.4 [ProteinContent] 69.2 [RecipeServings] nan [RecipeYield] 2 lb [RecipeInstructions] Cream butter and flour. Add milk and make a thick cream sauce. Add remaining ingredients except shrimp. Salt and pepper to taste. Add cooked shrimp and heat until very hot. Serve with rice.
[Name] Italian Seasoning Mix [AuthorId] 26399 [AuthorName] Theresa Thunderbird [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-01-06T12:54:00Z [Description] Make and share this Italian Seasoning Mix 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/16/84/1/picV7kn0S.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/84/1/picVzVhZM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/84/1/picdJF4Lb.jpg"] [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "Free Of...", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1/4", "1/4", "1", "1", "1 1/2", "1"] [RecipeIngredientParts] ["salt", "dried parsley", "dried thyme", "garlic powder", "brown sugar", "bay leaf", "dried oregano", "dried basil"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 17.6 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 390.9 [CarbohydrateContent] 4.3 [FiberContent] 0.5 [SugarContent] 2.9 [ProteinContent] 0.3 [RecipeServings] 6.0 [RecipeYield] 1/4 cup [RecipeInstructions] "Mix all ingredients together and store in airtight container."
[Name] Witches Brew Marinade [AuthorId] 28188 [AuthorName] Florida Girl [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-06T12:54:00Z [Description] Make and share this Witches Brew Marinade recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Low Protein", "Halloween", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1/4", "1", "1/4", "3", "1/2", "1/2", "3", NA, NA, NA] [RecipeIngredientParts] ["vinegar", "brown sugar", "lemon juice", "ketchup", "Worcestershire sauce", "mustard", "soy sauce"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 492.1 [FatContent] 41.6 [SaturatedFatContent] 5.3 [CholesterolContent] 0.0 [SodiumContent] 1832.2 [CarbohydrateContent] 31.1 [FiberContent] 0.4 [SugarContent] 27.2 [ProteinContent] 2.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix well. Marinate meat 3-4 hours.
[Name] Glazed Popcorn for Charishma [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-06T12:54:00Z [Description] This is posted for Charishma, who really wants to color her popcorn! It comes from the Jell-O cookbook -- Fun and Fabulous Recipes [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Lunch/Snacks", "Grains", "Kid Friendly", "Kosher", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["8", "1/4", "3", "1/2", "1"] [RecipeIngredientParts] ["butter", "margarine", "light corn syrup", "light brown sugar", "granulated sugar", "gelatin"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 628.0 [FatContent] 24.5 [SaturatedFatContent] 14.8 [CholesterolContent] 61.0 [SodiumContent] 207.9 [CarbohydrateContent] 103.8 [FiberContent] 4.6 [SugarContent] 62.0 [ProteinContent] 4.4 [RecipeServings] nan [RecipeYield] 2 quarts [RecipeInstructions] Place popcorn in a large bowl. Heat butter and syrup in a small saucepan over low heat. Stir in brown sugar and gelatin, bring to a boil over medium heat. Reduce heat to low and gently simmer for 5 minutes. Pour syrup immediately over popcorn, tossing to coat well. Spread popcorn on an aluminum foil line 15 x 10 x 1 inch pan, using two forks to spread evenly. Bake in a preheated 300 degrees Fahrenheit oven for 10 minutes. Cool. Remove from pan and break into small pieces. Rainbow Popcorn: Prepare Glazed Popcorn 3 times, using 3 different gelatin colors, such as strawberry, lemon and lime. Bake as directed and break into pieces. Layer 3 cups of each variety in a 3 quart bowl. Serve remaining popcorn at another time.
[Name] Orange Chocolate Crunch [AuthorId] 26399 [AuthorName] Theresa Thunderbird [CookTime] PT50M [PrepTime] PT25M [TotalTime] PT1H15M [DatePublished] 2002-01-06T12:54:00Z [Description] Make and share this Orange Chocolate Crunch recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "2", "1", "1/4", "1 2/3", "1", "1", "1/2", "1/2", "1/2", "1", "6"] [RecipeIngredientParts] ["eggs", "vanilla", "flour", "sugar", "baking powder", "salt", "baking soda", "brown sugar", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 653.0 [FatContent] 23.3 [SaturatedFatContent] 6.8 [CholesterolContent] 70.5 [SodiumContent] 394.2 [CarbohydrateContent] 107.9 [FiberContent] 5.4 [SugarContent] 74.6 [ProteinContent] 10.6 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Preheat oven to 350. Peel and section oranges. Cut sections into small pieces. Combine the orange pieces and orange juice. Beat eggs and add oranges,vanilla and almond extract. Mix well. Sift dry ingredients together and add all at once. Pour into a greased and floured 9 by 13 inch pan. Combine the brown sugar,chocolate chips and nuts. Sprinkle on top of the cake. Bake at 350 degrees for 45-50 min.
[Name] Grandma's Spaghetti Sauce [AuthorId] 28188 [AuthorName] Florida Girl [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-06T12:54:00Z [Description] Make and share this Grandma's Spaghetti Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["European", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1/2", "1", "1/2", "1", "1/2"] [RecipeIngredientParts] ["hamburger", "onion", "mushroom", "tomato sauce", "tomato puree", "tomato paste", "ketchup", "water", "Worcestershire sauce", "parsley", "baking soda"] [AggregatedRating] nan [ReviewCount] 2.0 [Calories] 366.5 [FatContent] 13.8 [SaturatedFatContent] 5.1 [CholesterolContent] 76.1 [SodiumContent] 846.1 [CarbohydrateContent] 35.1 [FiberContent] 6.6 [SugarContent] 21.1 [ProteinContent] 30.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brown meat and add all other ingredients. Simmer and Serve.
[Name] Very Quick Soft Breadsticks [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT15M [PrepTime] PT8M [TotalTime] PT23M [DatePublished] 2002-01-06T12:54:00Z [Description] So easy to make. Goes really good with a plate of spaghetti. If you like you can sub. parmesean cheese for salt. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/84/7/picFlVjbB.jpg" [RecipeCategory] Breads [Keywords] ["< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", NA] [RecipeIngredientParts] "coarse salt" [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 74.9 [FatContent] 3.1 [SaturatedFatContent] 0.8 [CholesterolContent] 0.2 [SodiumContent] 232.4 [CarbohydrateContent] 9.9 [FiberContent] 0.2 [SugarContent] 1.7 [ProteinContent] 1.9 [RecipeServings] 10.0 [RecipeYield] 20 sticks [RecipeInstructions] Heat oven to 400F degrees. Grease cookie sheet. Cut each biscuit in half. Roll into pencil shape, about 6 inch long. Place on sheet, brush with egg white. Sprinkle with salt. Bake for 12 to 15 minutes until golden brown.
[Name] Cheesy Veggie Soup [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-01-06T12:54:00Z [Description] Make and share this Cheesy Veggie Soup recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["3", "1 1/2", "1", "1/2", "4", "2", "1 1/2", "2", "2"] [RecipeIngredientParts] ["butter", "celery", "carrot", "onion", "water", "chicken bouillon cubes", "instant mashed potatoes", "milk", "medium cheddar"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 329.5 [FatContent] 21.6 [SaturatedFatContent] 13.5 [CholesterolContent] 66.4 [SodiumContent] 698.6 [CarbohydrateContent] 20.7 [FiberContent] 2.2 [SugarContent] 3.0 [ProteinContent] 14.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In large pan melt butter, add celery, carrots, and onion. Cook on medium heat 10 minutes. Add water and bouillon. Bring to a boil. Cover and simmer 20 minutes. Stir in instant potato. Slowly add milk and cheese, stirring constantly until cheese is melted.
[Name] Tuscan Chicken Stew [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-06T12:54:00Z [Description] Make and share this Tuscan Chicken Stew recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/84/9/ijrfsltjTymHFLpIKRsE_Tuscan-Chicken-Stew-3.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/84/9/01484445351.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/84/9/38eIfMIiT0KiL9jbEitI_Tuscan-Chicken-Stew-4.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/84/9/SNvZPJnTEuAD9z7kPd7A_Tuscan-Chicken-Stew-6.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/84/9/picii4EPM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/84/9/picFS7bXA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/84/9/pic5WDKQm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/84/9/pic5DfGdz.jpg"] [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Lunch/Snacks", "Chicken", "Poultry", "Vegetable", "Meat", "Canadian", "European", "Kid Friendly", "Winter", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "2", "1/2", "1", "1", "3 1/2"] [RecipeIngredientParts] ["boneless skinless chicken breast", "dried rosemary", "olive oil", "garlic", "cannellini beans", "red bell peppers", "spinach"] [AggregatedRating] 4.5 [ReviewCount] 18.0 [Calories] 265.5 [FatContent] 6.1 [SaturatedFatContent] 1.1 [CholesterolContent] 72.6 [SodiumContent] 479.9 [CarbohydrateContent] 20.4 [FiberContent] 7.5 [SugarContent] 4.2 [ProteinContent] 31.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine chicken, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, toss well. Heat oil in a large non stick frypan over medium high heat. Add chicken mixture, saute for 3 minutes. Add garlic, saute 1 minute. Add broth, beans, and bell peppers, bring to a boil. Cover, reduce heat, simmer 10 minutes or until chicken is done. Stir in spinach, simmer 1 minute.
[Name] Tennessee Hummingbird Cake [AuthorId] 26399 [AuthorName] Theresa Thunderbird [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2002-01-06T12:54:00Z [Description] This recipe is from my cookbook called-Great Tennessee recipes copyright 1982. It is a popular cake here. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/85/0/pich4TxGX.jpg" [RecipeCategory] Breads [Keywords] ["Dessert", "Pineapple", "Tropical Fruits", "Fruit", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1", "1/2", "1 1/2", "3", "1 1/2", "2", "2 1/2", "2", "1"] [RecipeIngredientParts] ["plain flour", "sugar", "baking soda", "salt", "cinnamon", "eggs", "vanilla", "bananas", "crushed pineapple"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 1172.3 [FatContent] 69.8 [SaturatedFatContent] 9.6 [CholesterolContent] 90.6 [SodiumContent] 640.3 [CarbohydrateContent] 128.0 [FiberContent] 7.5 [SugarContent] 71.8 [ProteinContent] 15.8 [RecipeServings] 7.0 [RecipeYield] 1 two layer cake [RecipeInstructions] Sift all dry ingredients. Set aside. Beat eggs,add oil and vanilla. Add dry ingredients and beat about 2 minutes. Add bananas,pineapple,nuts and fold in with a fork--don't beat. Bake 50 minutes at 350 degrees.
[Name] Drop Biscuits [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT12M [PrepTime] PT5M [TotalTime] PT17M [DatePublished] 2002-01-06T12:54:00Z [Description] Make and share this Drop Biscuits 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/16/85/1/picg1DCyN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/85/1/picYKw5bX.jpg"] [RecipeCategory] Breads [Keywords] ["Breakfast", "Lunch/Snacks", "Canadian", "Kid Friendly", "High In...", "Potluck", "Winter", "< 30 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "1", "1/4", "1"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "sugar", "butter", "skim milk"] [AggregatedRating] 4.5 [ReviewCount] 13.0 [Calories] 120.1 [FatContent] 4.1 [SaturatedFatContent] 2.5 [CholesterolContent] 10.6 [SodiumContent] 137.1 [CarbohydrateContent] 17.7 [FiberContent] 0.6 [SugarContent] 0.4 [ProteinContent] 3.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] The dough for these biscuits is dropped into muffin tins instead of onto a baking sheet, but their final shape is still like that of traditional drop biscuits. Preheat oven to 450 degrees. Lightly spoon flour into dry measuring cups, level with a knife. Combine flour, baking powder, sugar, and 1/2 teaspoon salt in a bowl, cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add milk, stir just until moist. Spoon batter in 12 muffin cups coated with cooking spray. Bake at 450 degrees for 12 minutes or until golden. Remove from pan immediately, place on a wire rack. Store any leftover biscuits in a zip loc plastic bag. To reheat in oven, wrap in foil.
[Name] Valentine Spinach Timbales [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2002-01-06T12:54:00Z [Description] How to say "I Love You" without even a card. Combine this with their favorite dinner and you have a winner. They look wonderful with the red heart smiling up at them [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "Canadian", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "1 3/4", "1", "1/4", "1/2", "1/3", "1/4", "1", "3", "1/4", "1/4"] [RecipeIngredientParts] ["spinach", "butter", "margarine", "onion", "swiss cheese", "nutmeg", "cayenne", "eggs", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 152.5 [FatContent] 10.8 [SaturatedFatContent] 5.8 [CholesterolContent] 131.6 [SodiumContent] 124.9 [CarbohydrateContent] 6.8 [FiberContent] 0.6 [SugarContent] 1.1 [ProteinContent] 7.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350f with rack in lower 1/3 of the oven. Lightly oil six Timbale molds or custard cups that will hold 1/2 cup. Place pimiento heart in the bottom of each, shiny side down. Melt butter in a skillet, medium heat, add onions cook about 5 minor until tender. Transfer onions to a bowl and stir in the cheese,breadcrumbs, nutmeg and cayenne. Add eggs, mix well. Warm the milk& cream in a small saucepan over low heat (have it just warm]. Slowly beat milk into the egg mixture. Stir in the spinach. Season to Taste. Spoon into the prepared molds. Place molds in an ovenproof dish and add water to come 1/2 way up ther sides of the molds. Bake about 35-40 minutes or until a knife comes out clean when inserted in the middle. Remove from water bath and let stand 5 minutes. Invert onto each plate being care ful when removing the timbale not to break it. Serve immediately with your favorite Valentines dinner.
[Name] Portuguese Style Scallops [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-01-06T12:54:00Z [Description] Make and share this Portuguese Style Scallops recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Rice", "Canadian", "Portuguese", "European", "Healthy", "Spring", "Summer", "Winter", "< 15 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "1", "1/3", "2", "1/4", "5"] [RecipeIngredientParts] ["sea scallops", "olive oil", "lemon juice", "fresh parsley", "garlic cloves"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 310.4 [FatContent] 4.9 [SaturatedFatContent] 0.7 [CholesterolContent] 56.3 [SodiumContent] 281.6 [CarbohydrateContent] 28.4 [FiberContent] 0.7 [SugarContent] 1.8 [ProteinContent] 30.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Scallops cook quickly, so get the rice going first. Cook the rice according to package direction, omitting salt and fat. While the rice is cooking, sprinkle the scallops with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 1/2 teaspoons oil in a 10 inch cast iron frypan (or heavy pan],over high heat until very hot, about 3 minutes. Add half of the scallops, and cook for 2 minutes on each side or until browned. Remove scallops from pan and keep warm. Repeat the procedure with 1 1/2 teaspoons oil and remaining scallops. Remove scallops from pan. Stir in the port and lemon juice, scraping the pan to loosen browned bits. Add the scallops, 3 tablespoons parsley and garlic, saute for 30 seconds over high heat. Serve scallops over rice. Sprinkle with 1 tablespoon parsley.
[Name] Chocolate Almond Confections [AuthorId] 26399 [AuthorName] Theresa Thunderbird [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2002-01-06T13:02:00Z [Description] Make and share this Chocolate Almond Confections recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "1", "1/2", "1/2", "3", "2"] [RecipeIngredientParts] "sugar" [AggregatedRating] nan [ReviewCount] nan [Calories] 204.7 [FatContent] 12.5 [SaturatedFatContent] 1.4 [CholesterolContent] 0.8 [SodiumContent] 76.1 [CarbohydrateContent] 20.8 [FiberContent] 2.7 [SugarContent] 17.0 [ProteinContent] 5.2 [RecipeServings] 8.0 [RecipeYield] 3 dozen [RecipeInstructions] In blender or food processor,finely grind 1/4 cup of the almonds,set aside. Combine chocolate with orange juice and sugar in saucepan. Cook over med heat,stirring constantly until sugar is dissolved and chocolate is melted. Remove from heat and mix in crushed wafers,orange juice and chopped almonds. Chill mixture at least 1 hour. Form into small balls,roll in the ground almonds. Chill in air tight container for several days for best flavor.
[Name] Parmesan Crusted Broiled Scallops [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-01-06T13:04:00Z [Description] Make and share this Parmesan Crusted Broiled Scallops 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/16/85/5/pic7srdI0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/85/5/picSzKAmd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/85/5/picpuplAL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/85/5/picPZ15KR.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Canadian", "Healthy", "Kid Friendly", "Spring", "Summer", "Winter", "Broil/Grill", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/3", "1", "1", "1/4", "1 1/2", "1", NA] [RecipeIngredientParts] ["parmesan cheese", "fresh parsley", "paprika", "sea scallops", "butter", "lemon wedge"] [AggregatedRating] 5.0 [ReviewCount] 38.0 [Calories] 153.9 [FatContent] 4.1 [SaturatedFatContent] 2.3 [CholesterolContent] 49.7 [SodiumContent] 720.6 [CarbohydrateContent] 6.5 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 21.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place the broiler pan on the second rack position to keep the scallops from burning. Combine the first 4 ingredients and 1/4 teaspoon black pepper in a large ziploc plastic bag. Brush scallops with butter. Add scallops to bag, seal and shake to coat. Place scallops on a broiler pan coated with cooking spray. Broil 10 minutes or until done. Serve with lemon wedges.
[Name] Asparagus with Thyme [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-01-06T14:56:00Z [Description] Make and share this Asparagus with Thyme 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/16/85/6/picUe54d3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/85/6/picrUdRAW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/85/6/picZV44IT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/85/6/picBVv1zi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/85/6/picfPYQ2M.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/85/6/pichrIhsG.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Canadian", "Low Protein", "Low Cholesterol", "Kid Friendly", "Spring", "Summer", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "2", "1/4", NA] [RecipeIngredientParts] ["garlic", "asparagus spears", "olive oil", "dried thyme"] [AggregatedRating] 5.0 [ReviewCount] 51.0 [Calories] 58.7 [FatContent] 2.6 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 24.1 [CarbohydrateContent] 7.3 [FiberContent] 3.5 [SugarContent] 2.2 [ProteinContent] 4.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Rub the cut sides of the garlic over a 13 x 9 inch baking dish, place garlic in dish. Snap off tough ends of asparagus. Add asparagus to dish, drizzle with oil. Sprinkle asparagus with thyme and salt and fresh ground pepper to taste. Toss gently and bake at 400 degrees for 20 minutes, stirring once.
[Name] Lentil Bolognese for Pasta [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2002-01-06T14:56:00Z [Description] This lentil sauce is for the "after ski, sledding" type of cold winter day where you want some comfort "stick to the ribs" kind of meal. Serve with a light green salad and Ho Boy, Do ahead and warm up just before serving [Images] character(0) [RecipeCategory] Lentil [Keywords] ["Beans", "Vegetable", "Canadian", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Winter", "Weeknight", "Stove Top", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["2 3/4", "1", "2", "1 1/4", "4", "3/4", "3/4", "1", "3/4", NA] [RecipeIngredientParts] ["water", "brown lentils", "green lentil", "olive oil", "onions", "garlic", "carrot", "celery", "tomatoes", "oregano"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 302.3 [FatContent] 7.8 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 52.1 [CarbohydrateContent] 45.1 [FiberContent] 18.9 [SugarContent] 9.9 [ProteinContent] 15.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Boil the water and add lentils, stir until water returns to boil. Simmer covered for about 40 minutes or until the liquid is absorbes and lentils are soft. Heat oil in a saucepan. Add onion. carrot, garlic& celery, Cook over low until soft, stir occasionally Season with salt& pepper, cover& simmer 5 minutes. Stir in the tomatoes& oregano. Add cooked lentils, stirring until well blended and hot throught. Serve over your favorite pasta.
[Name] Spinach and Mandarin Orange Salad [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-06T14:56:00Z [Description] Make and share this Spinach and Mandarin Orange Salad recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/85/8/picLFGKWf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/85/8/picUo7jcR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/85/8/picBCJYVh.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Oranges", "Cheese", "Citrus", "Fruit", "Vegetable", "Canadian", "Spring", "Summer", "Winter", "< 15 Mins", "No Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["8", "8", "2", "1/4", "2", "1/2"] [RecipeIngredientParts] ["spinach", "fresh mushrooms", "mandarin orange sections", "blue cheese", "feta cheese", "pecans", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 201.0 [FatContent] 8.1 [SaturatedFatContent] 2.1 [CholesterolContent] 6.3 [SodiumContent] 177.5 [CarbohydrateContent] 30.6 [FiberContent] 3.7 [SugarContent] 25.9 [ProteinContent] 6.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place 2 cups of spinach on each of 4 plates. Arrange 1/2 cup mushrooms and 1/3 cup oranges over spinach. Sprinkle each serving with 1 tablespoon cheese and 1 1/2 teaspoons nuts. Drizzle each with 2 tablespoons vinaigrette. Or place ingredients, except vinaigrette, in a bowl, lightly toss and just before serving, drizzle with dressing.
[Name] Rosemary Potatoes - Microwave [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT16M [PrepTime] PT5M [TotalTime] PT21M [DatePublished] 2002-01-06T14:56:00Z [Description] Make and share this Rosemary Potatoes - Microwave 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/16/85/9/5VqWID0QdWYrIgUuuOzp_DSC_0768.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/85/9/sxkHURSE2HmXOyZXLl9g_roasted%20potatoes.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/85/9/URM80t8IT8SDjjGVU6TD_roasted%20potatoes.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/85/9/picnn58FD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/85/9/pic20OT50.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/85/9/picSqRaWX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/85/9/picxQwPuy.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Vegetable", "Canadian", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Spring", "Summer", "Winter", "Microwave", "< 30 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "2", "1", "1/2", "1/4", "1 1/2"] [RecipeIngredientParts] ["butter", "garlic", "dried rosemary", "kosher salt", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 60.0 [Calories] 148.1 [FatContent] 3.2 [SaturatedFatContent] 1.9 [CholesterolContent] 7.6 [SodiumContent] 347.1 [CarbohydrateContent] 27.8 [FiberContent] 3.1 [SugarContent] 2.2 [ProteinContent] 3.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place the butter and garlic in an 8 inch square baking dish. Microwave at medium high (70%] 45 seconds or until butter melts. Add rosemary, salt, 1/4 teaspoon black pepper and potatoes, toss well. Cover and microwave at high 15 minutes or until potatoes are tender.
[Name] Pork Chops in Honey-Mustard sauce [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT17M [PrepTime] PT5M [TotalTime] PT22M [DatePublished] 2002-01-06T14:56:00Z [Description] Make and share this Pork Chops in Honey-Mustard 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/16/86/0/piclWzCMH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/86/0/pic7CuM0k.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "Canadian", "High Protein", "Kid Friendly", "High In...", "Spring", "Summer", "Winter", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", NA, "2", "1 1/2", "1/3", "1/4"] [RecipeIngredientParts] ["center-cut pork chops", "olive oil", "dry white wine", "honey", "Dijon mustard"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 600.1 [FatContent] 25.9 [SaturatedFatContent] 8.7 [CholesterolContent] 137.8 [SodiumContent] 306.4 [CarbohydrateContent] 26.4 [FiberContent] 0.6 [SugarContent] 24.2 [ProteinContent] 48.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sprinkle pork with salt and dash fresh ground pepper to taste. Heat oil in a large nonstick frypan over medium high heat. Add pork, cook for 5 minutes on each side or until browned. Remove pork from pan. Add white wine, honey and mustard to pan, bring to a boil and cook 3 minutes. Add the pork, reduce heat, and simmer for 12 minutes, turning pork after 6 minutes.
[Name] Easy Cherry Cobbler [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2002-01-06T14:56:00Z [Description] This is an easy and delicious kid and adult pleasing dessert, you can add cinnamon or your favorite spice to the batter to give it a different flavor or use blueberry or apple or any fruit filling really. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "4", "1", "2", "2", "1"] [RecipeIngredientParts] ["butter", "margarine", "sugar", "eggs", "vanilla extract", "flour", "baking powder", "cherry pie filling"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 293.4 [FatContent] 12.9 [SaturatedFatContent] 7.7 [CholesterolContent] 83.4 [SodiumContent] 151.6 [CarbohydrateContent] 41.4 [FiberContent] 0.7 [SugarContent] 18.9 [ProteinContent] 3.5 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] ["In a large bowl, cream the butter and sugar.", "Add the eggs.", "Beat until light and fluffy.", "Add the vanilla extract.", "Stir in flour and baking powder.", "Mix until smooth.", "Butter a 13 x 9 inch cake pan.", "Pour batter into pan.", "Spoon pie filling into the batter, in about spacing 4 spoonfuls evenly in each direction.", "Bake in a 350 degree preheated oven for 45 to 50 minutes or until golden and cake is done.", "Note; filling will sink into the cake while baking.", "Serve with Whip cream, Cool Whip, powdered sugar or vanilla ice cream." ]
[Name] Yogurt Chicken [AuthorId] 27385 [AuthorName] polly salama [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2002-01-06T14:56:00Z [Description] I make this and serve it with tabbouleh, pita bread and tomatoes. My husband especially likes it as it is somewhat middle eastern. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Southwest Asia (middle East]", "Asian", "Healthy", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "3", "3", "2", "1"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "plain yogurt", "lemon juice", "cumin", "salt"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 248.7 [FatContent] 7.7 [SaturatedFatContent] 4.3 [CholesterolContent] 92.3 [SodiumContent] 201.9 [CarbohydrateContent] 10.0 [FiberContent] 0.2 [SugarContent] 8.9 [ProteinContent] 33.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash the chicken and put in a container big enough so that the chicken is flat, side by side. Combine the rest of the ingredients in a bowl and pour over chicken. Allow at least 4 hours for chicken to marinate. You can grill the chicken or bake it in the oven. It is great on the grill!
[Name] Blueberry Muffins [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-01-06T14:56:00Z [Description] Make and share this Blueberry Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Berries", "Fruit", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 3/4", "1/3", "2 1/2", "1/2", "1", "1", "1/2", "1/3", "1/3"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "salt", "fresh blueberries", "blueberries", "egg", "lemon juice", "butter", "butter", "margarine"] [AggregatedRating] 3.0 [ReviewCount] 5.0 [Calories] 191.7 [FatContent] 10.8 [SaturatedFatContent] 6.6 [CholesterolContent] 44.7 [SodiumContent] 251.4 [CarbohydrateContent] 21.5 [FiberContent] 0.8 [SugarContent] 6.8 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 12 muffins [RecipeInstructions] In a large bowl, combine the flour, sugar, baking powder and salt. Stir in blueberries. Add milk, egg, lemon juice and butter. Mix just until dry ingredients are moistened. The batter will be lumpy (do not over mix]. Spoon batter into twelve 2 1/2 inch greased muffin cups. Preheat oven to 400 degrees. Bake for 25 minutes or until tops spring back when lightly touched. Serve warm.
[Name] Greek Chicken With Capers, Raisins and Feta [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-01-06T14:56:00Z [Description] Not only quick and delicious but low cal too!! from Cooking Light. Serve with Curried Couscous (recipe #16866), and a light green salad. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Cheese", "Fruit", "Meat", "Canadian", "Greek", "European", "Spring", "Summer", "Winter", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1", "1", "1", "1 1/2", "1/3", "2", "2", "1/4", "4"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "all-purpose flour", "dried oregano", "olive oil", "onion", "golden raisin", "lemon juice", "capers", "feta cheese", "lemons"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 249.9 [FatContent] 7.0 [SaturatedFatContent] 2.3 [CholesterolContent] 74.1 [SodiumContent] 308.7 [CarbohydrateContent] 17.9 [FiberContent] 1.4 [SugarContent] 9.5 [ProteinContent] 28.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place each chicken breast half between 2 sheets of plastic wrap; flatten to 1/4 inch thickness using a meat mallet or rolling pin. Combine the flour and oregano in a shallow dish, dredge chicken in flour mixture. Heat oil in a large nonstick fry pan over medium high heat. Add chicken and cook for 4 minutes on each side. Remove chicken from pan, keep warm. Add onions to pan, sauté 2 minutes. Stir in broth, raisins, and juice, cook 3 minutes, scraping pan to loosen browned bits. Return chicken to pan. Cover, reduce heat, and simmer for 8 minutes or until chicken is done. Place chicken on individual plates and keep warm. Stir capers into sauce, and top each chicken breast with 1/3 cup sauce and 1 tablespoon cheese. Garnish with lemon slices if desired.
[Name] Shrimp Cocktail [AuthorId] 27385 [AuthorName] polly salama [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2002-01-06T14:56:00Z [Description] This is something I made up after going to a Mexican restaurant some years ago. I make it for parties and potlucks and it is always a hit. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/86/5/picN0nK3M.jpg" [RecipeCategory] Potluck [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "8", "2", "3", "4", "2"] [RecipeIngredientParts] ["large shrimp", "salsa", "cilantro", "avocados", "tomatoes", "limes, juice of"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 354.8 [FatContent] 17.2 [SaturatedFatContent] 2.6 [CholesterolContent] 172.8 [SodiumContent] 1043.1 [CarbohydrateContent] 27.0 [FiberContent] 10.4 [SugarContent] 11.8 [ProteinContent] 28.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all ingredients together and allow about 3 hours for marinating. Serve cold.

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