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[Name] Hawaiian Wrapped Chicken Livers [AuthorId] 27443 [AuthorName] L DJ3309 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-08T09:54:00Z [Description] Tender chicken livers, pineapple chunks wrapped in a slice smoky bacon, basted with sweet Dijon mustard sauce and broiled. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Beef Organ Meats", "Beef Liver", "Pineapple", "Poultry", "Tropical Fruits", "Fruit", "Meat", "Hawaiian", "Broil/Grill", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "12", "1", "1/3", "2", "1"] [RecipeIngredientParts] ["chicken liver", "bacon", "pineapple chunks", "soy sauce", "brown sugar", "dijon-style mustard"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 89.1 [FatContent] 6.0 [SaturatedFatContent] 2.0 [CholesterolContent] 73.1 [SodiumContent] 331.7 [CarbohydrateContent] 3.6 [FiberContent] 0.1 [SugarContent] 3.2 [ProteinContent] 5.0 [RecipeServings] nan [RecipeYield] 24 Appetizers [RecipeInstructions] Cut livers and bacon slices in half. Wrap 1/2 slice bacon around piece of chicken liver and pineapple chunk. Secure with wooden pick. Arrange on broiler pan. Combine soy sauce, brown sugar and mustard in small bowl. Brush over bacon rolls. Broil, 6-inches from heat, 15 to 20 minutes turning and brushing with soy/Dijon mixture occasionally until bacon is crisp and chicken livers are done.
[Name] Prepared Black Turtle Beans [AuthorId] 15913 [AuthorName] Elizabeth H. [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 2002-01-08T09:55:00Z [Description] Don't pay up to $1 per can for black beans when you can make them yourself for pennies! These tasty beans work great in Santa Fe style recipes or as a substitute for refried beans. Tested at high altitude. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/96/9/piczbw4dA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/96/9/picDqPhxH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/96/9/picdewd3q.jpg"] [RecipeCategory] Black Beans [Keywords] ["Beans", "Southwestern U.S.", "Low Cholesterol", "Healthy", "Weeknight", "Freezer", "Stove Top", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", NA, "1", "1", "2", "2"] [RecipeIngredientParts] ["black beans", "water", "onion powder", "garlic powder", "salt"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 264.9 [FatContent] 1.4 [SaturatedFatContent] 0.3 [CholesterolContent] 0.5 [SodiumContent] 1948.8 [CarbohydrateContent] 48.7 [FiberContent] 15.7 [SugarContent] 2.9 [ProteinContent] 16.2 [RecipeServings] nan [RecipeYield] 4 quarts [RecipeInstructions] The night before: wash beans and remove any debris. Place in large mixing bowl and add water to cover plus 4 inches. To cook: pour off water from beans and place in 6-quart heavy kettle or dutch oven. Add enough water to cover, plus 2 inches. Cover and bring to a boil. Reduce heat but keep boiling at steady rate. Boil beans for about 2 1/2 hours or until just tender. Stir occasionally. Add water as needed. (Ideally, at the end of the cooking time, there will be just enough water to cover the beans.] Remove from heat. Add remaining ingredients and stir well. Allow to cool. Scoop 2 cups of mixture into each freezer bag. Try to distribute an equal amount of liquid into each bag. Squeeze out excess air and seal. Freeze. To use: Remove bag from freezer and allow to thaw in refrigerator for 24 hours, OR thaw bag in microwave according to manufacturer's directions, OR run warm water over bag to release contents from bag, then place frozen bean mixture in saucepan and heat over low flame until hot. Each bag yields 4 servings.
[Name] Sauced Chicken Breasts With Apples and Onions [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT21M [PrepTime] PT10M [TotalTime] PT31M [DatePublished] 2002-01-08T09:56:00Z [Description] Make and share this Sauced Chicken Breasts With Apples and Onions 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/16/97/0/picrMrAII.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Apple", "Fruit", "Meat", "Canadian", "Kid Friendly", "Spring", "Summer", "Winter", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", NA, "4", "2", "3", "2 1/2", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "boneless skinless chicken breast halves", "olive oil", "onions", "granny smith apples", "dried marjoram", "dried rosemary", "apple cider"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 249.7 [FatContent] 3.9 [SaturatedFatContent] 0.7 [CholesterolContent] 65.8 [SodiumContent] 78.3 [CarbohydrateContent] 25.9 [FiberContent] 3.7 [SugarContent] 13.3 [ProteinContent] 27.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Place flour and salt and pepper in a ziplock bag, add chicken, seal bag and shake to coat.", "Heat 1 teaspoon oil in a large nonstick frypan over medium high heat.", "Add chicken, saute 2 minutes on each side.", "Remove from pan, keep warm.", "Heat 1 teaspoon oil in pan.", "Add onion, saute for 5 minutes or until browned.", "Add apple and marjoram, saute for 5 more minutes.", "Add the chicken and cider, bring to a boil.", "Cover, reduce heat, and simmer for 10 minutes or until chicken is done." ]
[Name] Peach and Walnut (or Pecans) Salad [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-01-08T09:57:00Z [Description] Nice luncheon salad, serve with a cheese biscuit , or cinnamon toast.Benefits from a couple of hours of chilling. Evolved to our taste from Cooking Light. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/97/1/pick0aqu8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/97/1/pickIAM5u.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Fruit", "Vegetable", "Canadian", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Potluck", "Spring", "Summer", "Winter", "< 15 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "4 1/2", "1/4", NA, NA] [RecipeIngredientParts] ["fat free cream cheese", "walnuts", "pecans", "lettuce leaf", "ground cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 112.6 [FatContent] 3.5 [SaturatedFatContent] 0.5 [CholesterolContent] 1.7 [SodiumContent] 121.5 [CarbohydrateContent] 17.8 [FiberContent] 2.1 [SugarContent] 14.3 [ProteinContent] 4.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Drain peaches in a colander over a bowl, reserving 1/4 cup juice. Combine the reserved juice and cream cheese, stir well with a whisk. Stir in nuts. Divide peaches among 6 lettuce lined bowls/plates. Drizzle 3 tablespoons cream cheese mixture over each serving, sprinkle with cinnamon.
[Name] Chicken Scarpariello [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2002-01-08T09:58:00Z [Description] Italian chicken dish posted off the internet as a recipe request. Make the vinagared peppers 2 weeks before. It looks yummy. Someone comment on it if you try this one please. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Pork", "Poultry", "Meat", "European", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "2 - 2 1/2", "2", "1", "1", "1/2", "1/2", "1/2", "1/2", "1/2", "1/2", NA, "1", "6", "1", "2", "1/2"] [RecipeIngredientParts] ["sausage", "chicken", "bell peppers", "yellow onion", "garlic", "chicken broth", "dry white wine", "sweet bell pepper", "vinegar", "dried oregano", "red bell peppers", "yellow bell peppers", "coarse salt", "white wine vinegar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1050.9 [FatContent] 90.8 [SaturatedFatContent] 18.6 [CholesterolContent] 112.8 [SodiumContent] 1220.2 [CarbohydrateContent] 27.2 [FiberContent] 4.4 [SugarContent] 12.3 [ProteinContent] 30.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a large deep saute pan over medium high heat. Saute sausage for about 8 minutes until lightly browned. Using a slotted spoon, remove them and set aside. Reheat oil, pat chicken dry and saute chicken for about 15 minutes until cooked through. Stir in bell peppers, onion and garlic and saute for 5 minutes or until vegetables are soft and beginning to brown. Drain off all excess oil and return sausage to pan. Add wine and chicken stock to chicken, sausage and vegetables and bring to a boil. Stir in Hot and Sweet Vinegared Peppers, vinegar, oregano, and salt and pepper. Bring to a boil. Lower heat and let it simmer for 10 minutes or until flavors have all combined and sauce has reduced. Remove from heat and serve. To make Vinegared Hot Cherry or Sweet Bell Peppers-------------. Wash and dry peppers. Leave cherry peppers whole with stems attached. Core, quarter and seed bell peppers. Remove all membrane and cut into 1/2 inch thick strips. Set aside. Peel onions and cut an x into both ends. Add to the peppers. Fill a 1-quart canning jar with boiling water and let stand for 1 minute. Drain water and immediately pack cherry or bell peppers and onions in the jar, sprinkling with salt as you pack. Pour vinegar over peppers and add water, if needed, to cover peppers completely. Tightly seal jar and shake well to mix. Place in a cool dark place to marinate for at least two weeks before using.
[Name] Fish Head Curry [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2002-01-08T10:00:00Z [Description] Found on the internet as a recipe request. Guessing at times and servings since I don't have any idea how long it takes to cook a fish head or how many servings it makes. [Images] character(0) [RecipeCategory] Asian [Keywords] ["Indian", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1/2", "4", "1/4", "3", "3", "3", "2", "5", "8", "2", "5", "1/2", "1", "2", "2", NA] [RecipeIngredientParts] ["salt", "tamarind juice", "curry powder", "turmeric powder", "milk", "water", "eggplants", "shallots", "green chili peppers", "garlic", "fenugreek seeds", "lemongrass", "curry leaves", "bay leaves", "tomatoes", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 234.0 [FatContent] 12.2 [SaturatedFatContent] 1.9 [CholesterolContent] 1.6 [SodiumContent] 610.0 [CarbohydrateContent] 31.1 [FiberContent] 11.7 [SugarContent] 8.5 [ProteinContent] 6.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Marinate fish with salt and tamarind juice. Mix the curry powder, turmeric powder and milk with water into a paste; set aside. Heat oil in pan and fry egg plant and okra until lightly brown. Drain oil and set aside. In same oil, fry shallots, chili, garlic, lemon grass and fenugreek until fragrant. Add curry leaves/bay leaves. Pour curry paste into saucepan and bring to boil. Put in fish head and cook until the flesh is opalescent. Add salt to taste. Add fried egg plant and okra and lastly tomatoes. Serve hot with white rice.
[Name] Veal Emince [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT6M [PrepTime] PT5M [TotalTime] PT11M [DatePublished] 2002-01-08T10:01:00Z [Description] Make and share this Veal Emince recipe from Food.com. [Images] character(0) [RecipeCategory] Veal [Keywords] ["Meat", "Swiss", "European", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["9", NA, "1", "2", "1 1/2", "2", "1/4", "1/2", "1/4", "1"] [RecipeIngredientParts] ["salt", "flour", "butter", "onions", "fresh mushrooms", "white wine", "heavy cream", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 461.0 [FatContent] 34.6 [SaturatedFatContent] 19.7 [CholesterolContent] 197.0 [SodiumContent] 158.5 [CarbohydrateContent] 4.7 [FiberContent] 0.4 [SugarContent] 1.0 [ProteinContent] 27.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Season veal with salt, pepper and flour. Heat butter in a hot skillet and add veal, onion and mushrooms. Saute 1 minute. Add wine, cream and brown sauce or au jus. Do not boil. Sprinkle with parsley and serve with Roesti Potatoes.
[Name] Absolutely Anything Ice-Cream Layer Log [AuthorId] 16334 [AuthorName] Cas7721 [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2002-01-08T10:04:00Z [Description] My mother-in-law makes this every Christmas, possibly to compensate for the hot lunch in the Australian summer (not that I'd ever complain about her awesome Christmas dinners)! Everyone adores it, and her Christmases are famous for a perfect ending to a perfect meal. When my turn came, each family member put in their lolly/chocolate request for the ice cream. Thankfully she made it. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/97/5/pic2Hp7Xr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/97/5/picOPfgpM.jpg"] [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Australian", "Kid Friendly", "Christmas", "< 30 Mins", "Freezer", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "4 -5"] [RecipeIngredientParts] "vanilla ice cream" [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 2185.9 [FatContent] 116.2 [SaturatedFatContent] 71.7 [CholesterolContent] 464.6 [SodiumContent] 844.8 [CarbohydrateContent] 249.2 [FiberContent] 7.4 [SugarContent] 224.1 [ProteinContent] 37.0 [RecipeServings] nan [RecipeYield] 1 tub ice cream [RecipeInstructions] Take ice cream out of freezer to soften. Crush your first choice of sweet. Portion the ice cream to however many chocolates or lollies you have. Mix the portioned ice cream and your 1st chocolate together until even. In a large tin, such as a square cake tin or loaf tin (or even empty the ice cream out and use the tub] line with cling wrap, leaving a long end every side (to wrap up when finished] and spoon in your ice cream so it is thick and flat. Put into the freezer in between doing the rest of your lollies. When your layers are complete, wrap tightly with the excess cling wrap and freeze. To serve, pull the log out by the cling wrap and cut on a plate lengthways so you get a bit of each flavoured ice cream. To make patterns on the top of the ice cream, pull the cling wrap so it is crinkled. Serve by itself or with any dessert.
[Name] Eight Layer Taco Spread [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-01-08T15:34:00Z [Description] Make and share this Eight Layer Taco Spread 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/16/97/6/picbCC8YX.jpg" [RecipeCategory] Spreads [Keywords] ["Mexican", "< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1", "1", "1", "1/4", "2", "2", NA] [RecipeIngredientParts] ["lettuce", "sour cream", "monterey jack cheese", "cheddar cheese", "green onion", "black olives", "tomatoes", "tortilla chips"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 77.6 [FatContent] 5.6 [SaturatedFatContent] 3.4 [CholesterolContent] 14.0 [SodiumContent] 123.2 [CarbohydrateContent] 4.0 [FiberContent] 1.1 [SugarContent] 0.7 [ProteinContent] 3.2 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Stir together beans and picante or taco sauce. Spread bean mixture about 1/4 inch thick, on a 12 inch platter, leaving a 2 inch open rim at edge of platter. Then layer sour cream, guacamole, cheese, onion, olives and lettuce. Cover and chill up to 24 hours. Before serving, arrange tomatoes on top. Arrange the chips on a platter around spread.
[Name] Broccoli & Cheese Casserole [AuthorId] 28192 [AuthorName] sea critter [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2002-01-08T15:34:00Z [Description] Make and share this Broccoli & Cheese Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "6", "1", NA, NA] [RecipeIngredientParts] ["broccoli", "half-and-half", "eggs", "cheddar cheese", "salt", "white pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 352.5 [FatContent] 27.3 [SaturatedFatContent] 15.8 [CholesterolContent] 233.2 [SodiumContent] 303.2 [CarbohydrateContent] 10.9 [FiberContent] 2.0 [SugarContent] 1.9 [ProteinContent] 17.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cut brocccoli and blanch. Drain and set aside. Mix half& half (you can use milk if you prefer] with eggs, cheese, and salt& pepper. Place brocccoli into a 7 x 11 baking dish. Pour egg mixture over the broccoli. Place the pan into a larger pan that contains water (water bath] and bake at 350 degree for about 45 minutes or until knife inserted comes out clean.
[Name] Chess Squares [AuthorId] 28377 [AuthorName] Kelly1966 S [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2002-01-08T15:34:00Z [Description] This recipe is really good and sweet. They are so delicious that they might go fast. Very good to serve these with company or just the family. Kids will like them. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Christmas", "< 60 Mins", "Oven", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1/4 - 1/2", "1", "2", "1"] [RecipeIngredientParts] ["egg", "butter", "margarine", "cream cheese", "eggs", "confectioners' sugar"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 904.4 [FatContent] 33.1 [SaturatedFatContent] 14.5 [CholesterolContent] 156.7 [SodiumContent] 799.9 [CarbohydrateContent] 145.4 [FiberContent] 1.0 [SugarContent] 113.1 [ProteinContent] 9.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Take the first 3 ingredients and combine them. combine and press in bottom of 9\"x12\" pan. then combine the last 3 ingredients. pour over cake mix. bake at 350 degrees for 35 minutes. let cool and cut into squares.
[Name] Chocolate-Toffee Shortbread [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT33M [PrepTime] PT25M [TotalTime] PT58M [DatePublished] 2002-01-08T15:34:00Z [Description] I got this recipe on a supermarket checkout coupon! Very easy to make and I am often asked for the recipe. Delicious. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Grains", "Scottish", "European", "Kid Friendly", "Potluck", "Christmas", "< 60 Mins", "For Large Groups", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "1", "1", "2 1/4", "8 -9", "3"] [RecipeIngredientParts] ["butter", "granulated sugar", "egg", "vanilla extract", "all-purpose flour"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 279.4 [FatContent] 16.5 [SaturatedFatContent] 10.1 [CholesterolContent] 42.3 [SodiumContent] 98.8 [CarbohydrateContent] 32.3 [FiberContent] 1.2 [SugarContent] 19.2 [ProteinContent] 2.8 [RecipeServings] 18.0 [RecipeYield] 18 cookie squares [RecipeInstructions] Preheat oven to 350 degrees Fahrenheit. Beat butter and sugar in a large mixer bowl until creamy. Beat in egg and vanilla extract. Gradually beat in flour. Spread the mixture evenly in an ungreased 9\" x 12\" baking pan. Prick all over with tines of a table fork. Bake for approximately 30 to 33 minutes until the top of the shortbread is a light golden brown. Remove from oven and allow to cool, in the baking pans, for 3 or 4 minutes. Pour the melted chocolate evenly and smoothly over the shortbread. Allow chocolate to cool and then, while it is still in a liquid state, sprinkle the chopped Heath Bars over the chocolate so that the chocolate is fairly well hidden. Gently press very lightly on the candy chunks with the back of a fork so that they will be slightly embedded in the chocolate. Allow to cool completely and then cut into squares of any size that you want- I cut them into 18 squares, 3\" x 2\" each. Store in an airtight container (preferably a cookie tin] in a cool place.
[Name] Teriyaki Glazed Chicken [AuthorId] 16758 [AuthorName] sheila [CookTime] PT45M [PrepTime] PT6M [TotalTime] PT51M [DatePublished] 2002-01-08T15:34:00Z [Description] Make and share this Teriyaki Glazed Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Meat", "High Protein", "Kid Friendly", "High In...", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/4", "3", "2", "1 1/2", "3/4", "5"] [RecipeIngredientParts] ["lemon juice", "light soy sauce", "sugar", "brown sugar", "water", "garlic", "ground ginger", "boneless chicken breasts"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 324.4 [FatContent] 13.5 [SaturatedFatContent] 3.9 [CholesterolContent] 92.8 [SodiumContent] 1733.9 [CarbohydrateContent] 16.9 [FiberContent] 0.4 [SugarContent] 13.8 [ProteinContent] 33.5 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients except chicken in a non-stick frying pan. Cook over medium heat until sugar dissolves, about 3 minutes. Add chicken, turning chicken occasionally. Cook about 45 minutes.
[Name] easy tomato vinaigrette pasta [AuthorId] 27385 [AuthorName] polly salama [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-01-08T15:34:00Z [Description] this is good any time of year. its a great side dish in the summer when you are barbequeing chicken or steaks. it is best when you use fresh parmesean [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "2", "2", "3", "6", "2", NA, NA] [RecipeIngredientParts] ["tomatoes", "lemon juice", "olive oil", "green onions", "garlic", "parmesan cheese", "cooked pasta"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 123.0 [FatContent] 10.4 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 10.3 [CarbohydrateContent] 7.6 [FiberContent] 2.1 [SugarContent] 4.0 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] prepare the pasta as the package instructs for 4 servings. while the pasta cooks, combine the remaining ingredients and let stand at room temperature until the pasta is cooked. drain the pasta and immediately add the vinagrette. toss and sprinkle with parmesean cheese. you can also use fresh ground pepper to taste.
[Name] Scalloped Potatoes with Ham [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT1H15M [PrepTime] PT10M [TotalTime] PT1H25M [DatePublished] 2002-01-08T15:34:00Z [Description] Make and share this Scalloped Potatoes with Ham recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "4", "1", "1/2", "1/4", "1", "1/4"] [RecipeIngredientParts] ["cooked ham", "onion", "potatoes", "milk", "butter", "margarine", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 478.7 [FatContent] 19.9 [SaturatedFatContent] 10.0 [CholesterolContent] 77.5 [SodiumContent] 756.7 [CarbohydrateContent] 52.1 [FiberContent] 6.0 [SugarContent] 3.4 [ProteinContent] 23.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a 1 1/2 quart casserole layer half of the ham, half of the onion and half of the potatoes. Repeat layers. Mix soup, milk, and 1/4 tsp. pepper. Pour over potatoes. Bake, covered in a preheated 350 degree oven for about 1 hour or until potatoes are almost tender. Mix bread crumbs and margarine. Sprinkle on top of potatoes. Bake, uncovered for 15 minutes more. Let stand 10 minutes before serving.
[Name] Pork Cutlets Parmesan with Tomato Sauce [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT8M [PrepTime] PT20M [TotalTime] PT28M [DatePublished] 2002-01-08T15:34:00Z [Description] These are really quite easy to put together. The fresh taste of the sauce makes them so delicious. I think this is one of my best dinners. There's enough sauce for a side of pasta. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/98/3/picknECuK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/98/3/picftLEwP.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "European", "< 30 Mins"] [RecipeIngredientQuantities] ["3", "2", "1", "1", "1/8", NA, "6", "1", "2", "2", "2", "1 1/2", "6", "1/4"] [RecipeIngredientParts] ["tomatoes", "olive oil", "garlic", "rosemary", "red pepper flakes", "boneless pork loin", "egg", "water", "olive oil", "tomato sauce", "mozzarella cheese", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 601.3 [FatContent] 34.0 [SaturatedFatContent] 11.5 [CholesterolContent] 133.2 [SodiumContent] 902.8 [CarbohydrateContent] 35.3 [FiberContent] 3.7 [SugarContent] 7.6 [ProteinContent] 38.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] FOR TOMATO SAUCE---------------. Heat oil in saucepan and add garlic. Cook briefly (do not brown]. Add tomatoes and bring to a boil. Add rosemary, pepper flakes, salt and pepper. Simmer for 10 minutes. FOR CUTLETS------------. Sprinkle the cutlets with salt and pepper. Mix egg and water well. Put breadcrumbs in shallow dish. Dip cutlets in egg mixture--then in breadcrumbs (pat the crumbs with a flat knife to help them stick]. Heat olive oil in nonstick 10 inch skillet. Cook cutlets on med. hi heat about 5 minutes per side until lightly browned. Preheat the oven to 400 degrees. Place cutlets in baking dish. Put mozzarella slices on top. Sprinkle with parmesean. Spoon sauce around the cutlets. Bake until piping hot and the cheese is melted (about 8 minutes].
[Name] Beer Batter Fried Chicken [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-01-08T15:34:00Z [Description] Make and share this Beer Batter Fried Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "High Protein", "High In...", "< 30 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["3 1/2", "1", "1/2", "1/4", "1/4 - 1/2", "1", "1/2", NA] [RecipeIngredientParts] ["broiler-fryer chickens", "Bisquick", "garlic powder", "cayenne pepper", "egg", "beer"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 676.4 [FatContent] 43.8 [SaturatedFatContent] 12.5 [CholesterolContent] 234.3 [SodiumContent] 453.1 [CarbohydrateContent] 13.6 [FiberContent] 0.5 [SugarContent] 2.4 [ProteinContent] 52.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Rinse chicken. In a large saucepan, cover chicken with lightly salted water. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Drain. Pat dry with paper towels. For batter, in a bowl combine bisquick mix, onion salt, garlic powder, and cayenne pepper. In another bowl stir together egg and beer; add to bisquick mixture. Beat until smooth. Meanwhile, in a heavy 3 quart saucepan or deep fat fryer heat 1 1/4 inches of oil or shortening to 365 degrees. Dip chicken pieces, one at a time, into batter, gently shaking off excess batter. Carefully lower into the hot oil. Fry, two or three pieces at a time, for 2 to 3 minutes or until golden brown, turning once. Drain well on paper towels. Keep warm.
[Name] Eggplant-tomato sauce w/penne pasta [AuthorId] 28383 [AuthorName] diana esposito [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-01-08T15:34:00Z [Description] Make and share this Eggplant-tomato sauce w/penne pasta recipe from Food.com. [Images] character(0) [RecipeCategory] Penne [Keywords] ["Vegetable", "European", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1", "1", NA, NA, NA] [RecipeIngredientParts] ["eggplant", "garlic", "extra virgin olive oil", "whole tomatoes", "penne pasta", "kosher salt", "black pepper", "pecorino romano cheese"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 603.6 [FatContent] 16.4 [SaturatedFatContent] 2.3 [CholesterolContent] 0.0 [SodiumContent] 15.1 [CarbohydrateContent] 107.9 [FiberContent] 19.0 [SugarContent] 6.6 [ProteinContent] 11.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Skin& chop eggplant. Peel garlic cloves. Saute garlic cloves& eggplant and 2 teaspoons kosher salt in oil until oil is pretty much soaked up (not too long]. Put can of tomatoes in pan with eggplant& garlic. Cover and simmer on low approx 20 minutes or until eggplant is soft. Spoon mixture out into blender and blend-- you may have to do this in stages as it may not all fit into one blender. Result will be an orange colored smooth sauce. Add fresh ground black pepper to taste. Keep sauce warm while you boil water for pasta. Make pasta and toss with eggplant sauce, serve immediately with freshly grated pecorino romano cheese.
[Name] Chocolate Streusel Brownies [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2002-01-08T15:34:00Z [Description] All my friends are chocolate fiends; this one is their most requested. These stay moist and chewy. Recipe came from McCalls years ago. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/4", "1 1/4", "3/4", "1", "1", "1", "1", "2", "1/2", "1/2"] [RecipeIngredientParts] ["flour", "confectioners' sugar", "cocoa powder", "butter", "cream cheese", "sweetened condensed milk", "egg", "vanilla", "walnuts"] [AggregatedRating] 3.0 [ReviewCount] 4.0 [Calories] 244.8 [FatContent] 15.7 [SaturatedFatContent] 8.9 [CholesterolContent] 45.2 [SodiumContent] 107.6 [CarbohydrateContent] 24.5 [FiberContent] 1.4 [SugarContent] 17.2 [ProteinContent] 4.1 [RecipeServings] nan [RecipeYield] 24 brownies [RecipeInstructions] Preheat oven to 350F degrees. In lg. bowl mix flour, sugar, and cocoa. Cut in butter until mixture resembles coarse crumbs. Reserve 2 cups crumbs. Press remaining crumbs in bottom of 13 by 9 inch pan. Bake 15 minutes. In lg. bowl beat cream cheese till fluffy. At med speed gradually beat in milk. Add egg and vanilla; blend well. Pour over crust. Add choc. chips and walnuts to reserved crumbs. Crumble over cream cheese mixture. Bake 25 minutes or until toothpick comes out clean. Cool on wire rack. Refrigerate.
[Name] Tuna Noodles Romanoff [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2002-01-08T15:35:00Z [Description] Make and share this Tuna Noodles Romanoff recipe from Food.com. [Images] character(0) [RecipeCategory] Tuna [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "2", "1", "1", "1 1/2", "3/4", "1", "1", "1/4", "1/4", "1/4", "2"] [RecipeIngredientParts] ["tuna", "mushroom", "sour cream", "milk", "fresh chives", "salt", "pepper", "romano cheese", "butter"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 302.3 [FatContent] 18.7 [SaturatedFatContent] 10.7 [CholesterolContent] 69.3 [SodiumContent] 564.6 [CarbohydrateContent] 26.2 [FiberContent] 1.6 [SugarContent] 3.9 [ProteinContent] 8.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350 degrees. Cook noodles as directed on package, drain. Mix noodles, tuna, red pepper, mushrooms, sour cream, milk, chives, salt and pepper in ungreased 2 quart casserole or square baking dish, 8 x 8 x 2 inches. Mix bread crumbs, cheese and margarine; sprinkle over tuna mixture. Bake uncovered 35 to 40 minutes or until hot and bubbly.
[Name] Cornish Game Hens With Feta [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-01-08T15:35:00Z [Description] Found this in the newspaper years ago. One of my husband's all time favorites. SO easy to make! Brown rice is a good side dish with this. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", NA, "1", "2", "1", "2", "1", "2"] [RecipeIngredientParts] ["olive oil", "onions", "Italian plum tomatoes", "minced garlic cloves", "oregano", "feta cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 255.4 [FatContent] 10.8 [SaturatedFatContent] 3.8 [CholesterolContent] 122.1 [SodiumContent] 256.9 [CarbohydrateContent] 11.4 [FiberContent] 2.3 [SugarContent] 6.2 [ProteinContent] 27.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut hens in half. Salt and pepper. In large heavy skillet with a lid, heat oil. Brown the hens on both sides. Cover and simmer for 10 minutes. Transfer to a platter and keep warm. Add onions to the pan, cook and stir for 2 minutes. Add tomatoes, garlic, and oregano, stir well. Return hens. Sprinkle the feta on hens. Spoon sauce over the hens.
[Name] Yellow Punch [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-08T15:35:00Z [Description] Make and share this Yellow Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "2", "1", NA] [RecipeIngredientParts] ["water", "ginger ale", "maraschino cherry"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 81.5 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 6.7 [CarbohydrateContent] 20.4 [FiberContent] 0.2 [SugarContent] 18.9 [ProteinContent] 0.5 [RecipeServings] 35.0 [RecipeYield] nan [RecipeInstructions] Combine all juices and water. Add ginger ale and maraschino cherries when ready to serve, chill.
[Name] Irene Stewart's Ham & Macaroni Casserole [AuthorId] 19392 [AuthorName] Pioneer [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-01-08T15:35:00Z [Description] This recipe is from the archives of Pioneer Lodge, a Seniors residence. This is an easy recipe, quick to put together and then just bake it. Serve with a salad. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/99/1/picVnQsli.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/99/1/picedeJu8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/99/1/picCerXuc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/99/1/picBS3qg7.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Cheese", "Meat", "Canadian", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2/3", "1", "1/2", "1", "1", "3/4"] [RecipeIngredientParts] ["macaroni", "milk", "cheddar cheese", "Worcestershire sauce", "ham"] [AggregatedRating] 4.5 [ReviewCount] 14.0 [Calories] 373.4 [FatContent] 17.8 [SaturatedFatContent] 8.7 [CholesterolContent] 53.6 [SodiumContent] 1270.9 [CarbohydrateContent] 31.8 [FiberContent] 1.0 [SugarContent] 2.4 [ProteinContent] 21.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat together the soup, milk, cheddar cheese, celery salt, and Worcestershire sauce until bubbly, stirring frequently. Add ham. Add mixture to cooked macaroni. Pour into a 2 quart greased casserole dish. Top with cornflake crumbs. Bake at 350 degrees Fahrenheit for 45 minutes.
[Name] Roast Crispy Chicken [AuthorId] 27711 [AuthorName] chef blade [CookTime] PT1H15M [PrepTime] PT24H [TotalTime] PT25H15M [DatePublished] 2002-01-08T15:35:00Z [Description] This simple roast produces a crispy skin and juicy meat with a slight hint of herbs. Goes great with all the traditional chicken side dishes. (Do not baste when cooking) [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "Weeknight", "Roast", "Oven", "Easy"] [RecipeIngredientQuantities] ["3 -5", "1", "2", "1", "2 -3"] [RecipeIngredientParts] ["fryer chickens", "salt", "onion"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 813.8 [FatContent] 46.3 [SaturatedFatContent] 12.9 [CholesterolContent] 299.6 [SodiumContent] 3768.2 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 93.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Boil all but the chicken in 1 qt. water for 20 minutes. Allow to cool and pour into pot large enough to hold the entire chicken. Add the chicken and enough cold water to cover. \r\n\r\nDO NOT PUT THE CHICKEN IN WARM OR HOT BRINE. Cover and refrigerate 24 hours. Drain and pat the chicken dry, removing any of the spice-pak contents. Roast, uncovered in 350 degree oven for 60-80 minutes, depending on the weight.
[Name] Eileen's 7-Up Salad [AuthorId] 19392 [AuthorName] Pioneer [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-01-08T15:35:00Z [Description] This recipe is from the archives of Pioneer Lodge, a Seniors residence. There is no suggested number of servings but I would guess apprx 6 servings. This sounds almost like a dessert salad [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pineapple", "Cheese", "Tropical Fruits", "Fruit", "Canadian", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "8", "1", "1", "1/2"] [RecipeIngredientParts] ["small marshmallows", "lime Jell-O gelatin", "cream cheese", "crushed pineapple", "Miracle Whip"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 431.9 [FatContent] 27.9 [SaturatedFatContent] 17.4 [CholesterolContent] 95.9 [SodiumContent] 210.8 [CarbohydrateContent] 43.0 [FiberContent] 0.6 [SugarContent] 35.2 [ProteinContent] 5.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Over low heat melt together the 7-up, marshmellows,lime jello, cream cheese, and pineapple with juice. When completely melted to gether remove from heat. Chill until it mounds. Add the miracle whip to the cream cheese mixture and stir together. Gently fold in the whipped cream.
[Name] Raspberry Trifle [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-08T15:35:00Z [Description] Make and share this Raspberry Trifle recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Raspberries", "Berries", "Fruit", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", NA, "1", "1/2", "2", "1/4"] [RecipeIngredientParts] ["instant vanilla pudding", "milk", "Cool Whip", "fresh raspberries", "frozen raspberries"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 742.8 [FatContent] 11.1 [SaturatedFatContent] 6.6 [CholesterolContent] 0.0 [SodiumContent] 1135.6 [CarbohydrateContent] 153.0 [FiberContent] 5.4 [SugarContent] 97.4 [ProteinContent] 11.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut cake into 1 inch cubes. Prepare pudding according to directions on package. Fold half of the Cool Whip into the pudding. Place 1/3 of the cake cubes in a 2 quart serving bowl; dot with 1/2 of the raspberry preserves. Layer 1/2 of the raspberies and 1/2 of the pudding mixture over this. Continue layering with 1/3 of the cake cubes, the remaining preserves, raspberries and pudding mixture. Top with remaining cake cubes and whipped topping. Cover and refrigerate at least 3 hours. Sprinkle with almonds before serving. *Youmay have a variation of this using omit raspberry preserves and raspberries. add 1 tsp. rum flavoring into the pudding mixture, and 2 cups fresh of 12 oz. frozen (thawed] blueberries.
[Name] Backyard Garden Tomato Soup [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-01-08T15:40:00Z [Description] This is one of the first soups I ever made. The fresh herbs make all the difference, and the soup frezzes very well. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Fruit", "Vegetable", "European", "Vegan", "Kid Friendly", "Free Of...", "Spicy", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1 1/2", "1", "2", "4", "8", "8", "3/4", "1"] [RecipeIngredientParts] ["olive oil", "onions", "garlic", "plum tomatoes", "tomatoes", "water", "fresh basil", "of fresh mint"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 99.5 [FatContent] 3.9 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 13.5 [CarbohydrateContent] 15.8 [FiberContent] 3.9 [SugarContent] 8.6 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] 6 cups, approximately [RecipeInstructions] ["In a 4-quart saucepan, combine the oil, onions, peppers and garlic.", "Cook over medium-high heat for 1 minute; cover, reduce heat to low and cook for 5 minutes.", "Add the tomatoes, water, vegetable stock, basil and mint.", "Bring to a boil over medium heat and simmer, uncovered, for 15 minutes, or until the vegetables are just tender.", "Chef's Note: Mint and tomatoes make a beautiful pair.", "The sweetness of the mint counteracts the natural acidity in the tomatoes and eliminates the need for added sugar." ]
[Name] Cream of Anything Soup - "Souper Easy :)" [AuthorId] 26209 [AuthorName] Christy Cherney [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2002-01-08T15:41:00Z [Description] "Souper" Easy and Sooooo Good! Here is a quick easy recipe for those times you need a good meal or meal compliment. Add your favorite sandwich and crackers or eat as a meal. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] ["Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "4", "4", "2 -3"] [RecipeIngredientParts] ["butter", "flour", "milk"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 214.5 [FatContent] 13.5 [SaturatedFatContent] 8.4 [CholesterolContent] 46.2 [SodiumContent] 1309.6 [CarbohydrateContent] 14.7 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 9.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a soup pot, Melt 1 1/2 Tbs of butter (Do not burn it!]. Add 1 1/2 Tbs of flour. Add a dash of salt and pepper. Stir it together, it should look like a thin dough. If it looks too thin you can add a little more flour, but be careful not to add too much or your soup will taste bland no matter what you do to it. Stir around for about 5 minutes (DO NOT BURN!!] If you accidentally burn it, throw it away and start over. Add 4 cups of milk, blend well (a wire whisk works great for this]. Add 4 cubes or 4 tsp granulated chicken stock, dissolve and blend well. Add 2-3 cups of vegetables, cooked chicken, etc. Simmer for 30 minutes stirring frequently, soup will thicken, do not allow it to boil and do not burn it.
[Name] grannys ham and artichoke casserole [AuthorId] 27385 [AuthorName] polly salama [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-01-08T15:42:00Z [Description] This is a hearty, "warm you up" dish that my grandma used to make. it is one of the few things that i remember her making as she lived far from us and i only saw her once a year. Enjoy. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "2", "2", "1/4", "1", "2", "6", NA] [RecipeIngredientParts] ["onions", "sherry wine", "ham", "cheddar cheese", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 420.2 [FatContent] 27.1 [SaturatedFatContent] 12.4 [CholesterolContent] 81.1 [SodiumContent] 2390.7 [CarbohydrateContent] 12.2 [FiberContent] 0.1 [SugarContent] 2.8 [ProteinContent] 28.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Drain artichoke hearts. Combine soup,onion,sherry and garlic salt. Mix well. In a 3 quart casserole dish put artichoke and ham,pour soup mixture over top,then add cheese over top of the soup mixture. cover and bake for 25-30 minutes in a preheated 375 degree oven. One variation of this recipe that i leave out is to add 8 quatered hard boiled eggs to the pan before the soup mixture is poured on. I am not a big hard boiled egg fan so I omit it. She sometimes added chow mein noodles to the top 5 minutes before taking out of the oven. When it is finished cooking i always take fresh ground pepper and sprinkle over the top before serving.
[Name] Butter Pecan Cake [AuthorId] 27150 [AuthorName] Damar12 [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2002-01-08T17:29:00Z [Description] Make and share this Butter Pecan Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Christmas", "Weeknight", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "6", "1", "1", "2 1/2", "4", "1 1/2", "2"] [RecipeIngredientParts] ["butter", "eggs", "baking powder", "sugar", "all-purpose flour", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 567.0 [FatContent] 35.0 [SaturatedFatContent] 16.1 [CholesterolContent] 140.3 [SodiumContent] 213.1 [CarbohydrateContent] 57.5 [FiberContent] 2.2 [SugarContent] 32.1 [ProteinContent] 7.1 [RecipeServings] 16.0 [RecipeYield] 1 Cake [RecipeInstructions] In a bowl, cream butter and sugar. Blend in eggs, one at a time. Stir in three cups of flour (sifted] a little at a time. Add lemon extract and lemon juice. Add nuts and remaining flour. Bake in well greased tube cake pan in slow oven (300°- 350°] about 2 hours.
[Name] Feta Cheese, Kale & Red Onions [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2002-01-08T17:29:00Z [Description] Make and share this Feta Cheese, Kale & Red Onions 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/16/99/9/picFPyDBM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/99/9/picC5wFrn.jpg"] [RecipeCategory] Cheese [Keywords] ["Vegetable", "Caribbean", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1", "3", NA, "1/3", "1/4"] [RecipeIngredientParts] ["kale", "olive oil", "red onion", "garlic cloves", "feta cheese"] [AggregatedRating] 5.0 [ReviewCount] 25.0 [Calories] 110.9 [FatContent] 4.0 [SaturatedFatContent] 1.7 [CholesterolContent] 8.3 [SodiumContent] 155.5 [CarbohydrateContent] 16.2 [FiberContent] 3.0 [SugarContent] 2.1 [ProteinContent] 5.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Bring a large pot of water to a boil. Put in the kale and cook 2 minutes (it should be bright green], drain immediately, put under cold water. Coarsely chop the Kale. In the same pan heat the oil and cook the garlic and onions for about 4 minutes until the onions are clear and the garlic is golden. Add a tbsp of water as you are cooking them and it will steam the onions and keep them soft. Add kale, salt, pepper half of the feta cheese and the broth. Stir and heat through. Crumble the remaining feta cheese over the veggies just before serving.
[Name] Sauteed Swiss Chard [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT4M [PrepTime] PT10M [TotalTime] PT14M [DatePublished] 2002-01-08T17:29:00Z [Description] Swiss Chard is not a common veggie in most of North America. It is very rich in iron.Some people say you need to acquire a taste for it. It is rather like strong cabbage. Very low calorie [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/00/0/picFm8Twq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/00/0/picSzudIE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/00/0/pickHWFT5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/00/0/picqIjCom.jpg"] [RecipeCategory] Vegetable [Keywords] ["Canadian", "European", "Low Protein", "Low Cholesterol", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "2", NA] [RecipeIngredientParts] ["red swiss chard", "lite olive oil", "garlic cloves", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 33.0 [Calories] 38.7 [FatContent] 1.9 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 242.0 [CarbohydrateContent] 4.7 [FiberContent] 1.9 [SugarContent] 1.3 [ProteinContent] 2.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Swiss Chard should be chopped into pieces about 2\" square. Heat oil in a wok or skillet. Saute garlic for about 1 minute. Have high heat and saute the swiss chard for about2-3 minutes. (Water clinging to the leaves is enough liquid to cook the chard]. Toss (do not over cook] until just wilted and getting soft. Season with pepper and serve.
[Name] Indian Tacos (And Fry Bread) [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2002-01-08T17:29:00Z [Description] I love these for a change from regular tacos or burritos. Top with green chili instead of salsa if desired. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/00/1/picAmPEUF.jpg" [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Native American", "Mexican", "Low Cholesterol", "Healthy", "Spicy", "< 60 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1/2", "1", "3", "1", "1", NA, "1", NA, NA, NA, NA, NA, NA, NA, "2", "3", "1", "1", NA] [RecipeIngredientParts] ["hamburger", "diced tomatoes", "green pepper", "onion", "cooked rice", "red kidney beans", "mild green chilies", "chili powder", "ground cumin", "Tabasco sauce", "lettuce", "diced tomato", "sour cream", "black olives", "salsa", "flour", "baking powder", "salt", "milk"] [AggregatedRating] 4.5 [ReviewCount] 14.0 [Calories] 560.1 [FatContent] 12.3 [SaturatedFatContent] 4.8 [CholesterolContent] 62.5 [SodiumContent] 1189.9 [CarbohydrateContent] 79.7 [FiberContent] 13.4 [SugarContent] 7.6 [ProteinContent] 33.6 [RecipeServings] nan [RecipeYield] 6-8 Indian Tacos [RecipeInstructions] Mix the first 10 ingredients in a large sauce pan or skillet. Simmer on low heat for about 30 minutes or until fry bread is done. While this is simmering make fry bread. Fry Bread: Sift dry ingredients. Lightly stir in milk. Add more flour as necessary to make a dough you can handle. Knead and work the dough on a floured board with floured hands until smooth. Pinch off fist-sized lumps and shape into a flat disk shape. Fry in fat (about 375°] until golden and done on both sides, about 5 minutes. Drain on paper towels. Place hot fry bread on a plate. Spread a layer of refried beans. Top with meat sauce and shredded cheese. Add lettuce, tomatoes, salsa, etc. if desired.
[Name] Creamed Chipped Beef on Toast [AuthorId] 27385 [AuthorName] polly salama [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-01-08T17:29:00Z [Description] This is a breakfast that is most often served in Amish homes according to my mother. But my dad called s.o.s and said he had it in the army. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/00/2/picDvkjJY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/00/2/picj16PB0.jpg"] [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1/4 - 1/2", "1", "4", "2", "1", "5 -6"] [RecipeIngredientParts] ["margarine", "butter", "green onions", "flour", "milk"] [AggregatedRating] 5.0 [ReviewCount] 31.0 [Calories] 423.7 [FatContent] 14.9 [SaturatedFatContent] 5.5 [CholesterolContent] 110.2 [SodiumContent] 2751.5 [CarbohydrateContent] 36.5 [FiberContent] 1.6 [SugarContent] 3.5 [ProteinContent] 36.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut the beef and onions very fine. Melt the butter or margarine in a large skillet. First add onions for 1-2 minutes then add beef. Sprinkle the flour over the mixture and stir well to cook the flour and melted butter,be sure it doesn't stick or burn-stir constantly. Gradually add the milk, continue stirring until the mixture boils, then turn the fire down and cook slowly. It should thicken enough to be a good gravy consistency. Serve over toast. Some people serve it on the toast with chopped hard boiled eggs. I am sorry there is no stove temperature. mentioned but this is written word for word from my mothers cook book.
[Name] Apricot Cranberry Sauce [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-01-08T17:29:00Z [Description] Make and share this Apricot Cranberry 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/17/00/3/picEJ2ATJ.jpg" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "3/4", "1", "2/3", "1"] [RecipeIngredientParts] ["cranberry juice cocktail", "cranberries", "sugar", "fresh ginger"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 313.0 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 6.0 [CarbohydrateContent] 81.0 [FiberContent] 6.8 [SugarContent] 68.3 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] In 2 qt. saucepan soak apricots in cranberry juice for 10 minutes. Add cranberries, sugar, and ginger; heat to boiling. Reduce heat and cook uncovered 10 minutes, stirring occasionally. Cover and refrigerate till well chilled.
[Name] Crock Pot Amaretto Chicken [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT8H [PrepTime] PT15M [TotalTime] PT8H15M [DatePublished] 2002-01-09T12:53:00Z [Description] Make and share this Crock Pot Amaretto Chicken recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/00/4/evEuuZETSYeyWZdAx5c9_0S9A6613.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/00/4/mxvlwbscQQKpCAt5M2wM_0S9A6593.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/00/4/LHhfsIkcTWiFw6ZTkP2g_0S9A6595.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/00/4/piczMOGQ0.jpg" ] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Kosher", "Potluck", "Weeknight", "Oven", "Easy"] [RecipeIngredientQuantities] ["4 -6", "1/2", "1", "1", "1/4", "1/4", "1", "1", "1", "1/4", "1", "2"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "flour", "Madras curry powder", "garlic powder", "salt", "pepper", "mushrooms", "Amaretto", "Kitchen Bouquet", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 198.1 [FatContent] 7.5 [SaturatedFatContent] 1.5 [CholesterolContent] 50.4 [SodiumContent] 538.1 [CarbohydrateContent] 12.9 [FiberContent] 0.7 [SugarContent] 1.3 [ProteinContent] 19.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix flour, curry powder, garlic powder, salt, and pepper in a plastic or paper bag. Add chicken breasts (rinsed and patted dry] and toss to coat. Brown quickly in hot vegetable oil over medium high heat. Transfer to crock pot. Mix remaining ingredients and spoon over chicken. Cover and cook on low for 6 to 8 hours. Serve with rice.
[Name] Green Bean Salad [AuthorId] 27443 [AuthorName] L DJ3309 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-09T12:53:00Z [Description] Make and share this Green Bean Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Potluck", "< 15 Mins", "No Cook", "Refrigerator", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "2", "3", "1/2"] [RecipeIngredientParts] ["onion", "celery", "pimiento", "bacon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 123.9 [FatContent] 9.3 [SaturatedFatContent] 2.3 [CholesterolContent] 52.4 [SodiumContent] 505.7 [CarbohydrateContent] 7.5 [FiberContent] 1.9 [SugarContent] 3.3 [ProteinContent] 3.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] I put the eggs in an egg slicer (one at a time] slice, carefully turn egg and slice again against the slices. wal la: chopped eggs. (I bake up several pounds bacon and store in bags in freezer Then I have it when needed]. Put everything in bowl, toss together, chill at least 30 minutes.
[Name] Applesauce Oatmeal [AuthorId] 27976 [AuthorName] Karrine McFarlane [CookTime] PT4M [PrepTime] PT10M [TotalTime] PT14M [DatePublished] 2002-01-09T12:53:00Z [Description] Make and share this Applesauce Oatmeal 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/17/00/6/picp8nGNX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/00/6/picv7fkj6.jpg"] [RecipeCategory] Breakfast [Keywords] ["Grains", "Canadian", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1/2", "1", "1", "3/4", NA] [RecipeIngredientParts] ["oatmeal", "water", "salt", "cinnamon", "ground ginger", "vanilla", "brown sugar", "applesauce"] [AggregatedRating] 4.5 [ReviewCount] 27.0 [Calories] 131.6 [FatContent] 1.4 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 58.1 [CarbohydrateContent] 27.4 [FiberContent] 3.0 [SugarContent] 3.7 [ProteinContent] 2.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix the water, oats, salt, cinnamon, ginger, and vanilla in medium sauce pan. Bring to a boil and reduce heat to just above medium. Continue boiling for 3 minutes. Add sugar and stir. Add applesauce and stir. Scoop into bowls and add small amount of milk (do not stir]. Top with sprinkles 4 fun!
[Name] Carne Asada Soft Tacos [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-01-09T12:53:00Z [Description] Make and share this Carne Asada Soft Tacos 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/17/00/7/17007.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/00/7/picRoF29R.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Vegetable", "Meat", "Mexican", "Kid Friendly", "Potluck", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1/2", "1/4", "2", "8", "1", "2", "1", "1/2"] [RecipeIngredientParts] ["lime juice", "sea salt", "ground black pepper", "olive oil", "10-inch flour tortillas", "10-inch corn tortillas", "chunky salsa", "avocados", "onion", "fresh cilantro"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 527.7 [FatContent] 24.8 [SaturatedFatContent] 5.9 [CholesterolContent] 50.1 [SodiumContent] 1001.0 [CarbohydrateContent] 46.1 [FiberContent] 6.8 [SugarContent] 4.3 [ProteinContent] 30.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Additional toppings to taste (I use jalapenos, pepperoncinis, tomato, spinach/lettuce].", "Preheat grill.", "Sprinkle lime juice over steak and season both sides with salt and pepper.", "Grease rack with olive oil before placing steak on grill.", "Grill until desired doneness is reached.", "Transfer to a cutting board to rest.", "Thinly slice across the grain.", "Quickly warm tortillas on grill, about 5 seconds per side.", "Serve meat in tortillas with salsa, avocado, onion and cilantro.", "Note: these can easily be done on the stove top!" ]
[Name] Mom's Fabulous Pfeffernuesse [AuthorId] 28132 [AuthorName] Karen Horner [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2002-01-09T12:53:00Z [Description] A delicious and rich little spice cookie-very flavorful and perfect for tea. My mother sends me some every year around Christmas, but they're so good that I begged her for the recipe. My favorite aunt Ava's version uses molasses instead of honey, but a combination is nice, and the honey helps them stay fresh. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/00/8/DY6u0UY2SBe3vNgYITv5-peppernuts.jpg" [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "German", "European", "< 60 Mins", "Oven", "Refrigerator"] [RecipeIngredientQuantities] ["1 1/4", "1 1/4", "3/4", "1/2", "1/2", "1", "1/2", "1/2", "1/4", "1/4", "1 1/2", "1/8", "6", "1/2", "1", "2"] [RecipeIngredientParts] ["butter", "brown sugar", "honey", "molasses", "water", "baking soda", "pepper", "clove", "allspice", "nutmeg", "mace", "cinnamon", "cardamom", "flour", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 317.1 [FatContent] 14.6 [SaturatedFatContent] 6.4 [CholesterolContent] 23.5 [SodiumContent] 221.6 [CarbohydrateContent] 43.4 [FiberContent] 1.9 [SugarContent] 18.9 [ProteinContent] 5.0 [RecipeServings] nan [RecipeYield] 26 dozen [RecipeInstructions] Cream butter, add sugar, cream well. Blend in honey (molasses] and 1/2 of water. Dissolve soda in remaining water. Add with sifted dry ingredients, anise and nuts to creamed mixture. Mix well. Chill. On greased cookie sheets, 10- 12 min, 375F. My mother used to make long rolls of dough, 3/4 in. thick, and slice'em off. Ava has some kind of sausage stuffer- works on same principle. I use a melon-baller, which does take some time. My batch is usually 26 dozen or so, if I remember right. Good luck and enjoy. Love, Mom.
[Name] Lentil Stew with Ham and Greens [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2002-01-09T12:53:00Z [Description] Make and share this Lentil Stew with Ham and Greens recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Lunch/Snacks", "Pork", "Lentil", "Beans", "Meat", "Canadian", "Kid Friendly", "Potluck", "Winter", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "1", "3", "5", "1", "1/2", "2", "3", "1 1/2", "1", "1", "1", "1/2", "1/2", "3"] [RecipeIngredientParts] ["olive oil", "onion", "garlic", "dried lentils", "carrot", "bay leaves", "swiss chard", "baking potatoes", "smoked ham", "diced tomatoes", "dried basil", "dried thyme", "black pepper", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 253.9 [FatContent] 4.8 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 66.3 [CarbohydrateContent] 41.8 [FiberContent] 15.1 [SugarContent] 5.6 [ProteinContent] 12.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oil in a Dutch oven over medium high heat. Add onion and garlic, saute 5 minutes. Add broth, lentils, carrot, and bay leaves, bring to a boil. Partially cover, reduce heat, and simmer 20 minutes. Add swiss chard, potato,and ham, bring to a boil. Reduce heat, simmer 15 minutes or until potato is tender. Stir in tomatoes, basil, thyme, and pepper, simmer 10 minutes. Discard bay leaves. Sprinkle with parsley.
[Name] Fabulous Chicken Cacciatore [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT45M [PrepTime] PT12M [TotalTime] PT57M [DatePublished] 2002-01-09T12:53:00Z [Description] Make and share this Fabulous Chicken Cacciatore 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/17/01/0/picoIefk7.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1/3", "1", "1/2", "4", "1", "1", "1", "1/4", "1", "1/4"] [RecipeIngredientParts] ["bacon", "onion", "garlic clove", "tomato sauce", "salt", "oregano", "pepper", "chicken", "olive oil"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 955.6 [FatContent] 68.8 [SaturatedFatContent] 17.8 [CholesterolContent] 260.6 [SodiumContent] 2171.4 [CarbohydrateContent] 15.3 [FiberContent] 4.2 [SugarContent] 11.2 [ProteinContent] 67.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In large dutch oven sauté bacon until brown. Add onions, garlic, and mushrooms, cook 1 minute. Add tomato sauce, salt, oregano, Italian seasoning and pepper. In another skillet, heat olive oil and brown chicken on all sides. Add chicken to sauce, cover and simmer for 45 minutes or until chicken is tender. Serve over hot spaghetti.
[Name] Baked Lentils with Cheese [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H15M [PrepTime] PT10M [TotalTime] PT1H25M [DatePublished] 2002-01-09T12:53:00Z [Description] Make and share this Baked Lentils with Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Lentil", "Beans", "Kosher", "Free Of...", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 3/4", "2", "1", "2", "1/4", "1/8", "1/8", "1/8", "2", "2", "2", "1/2", "1", "2", "3"] [RecipeIngredientParts] ["lentils", "water", "bay leaf", "salt", "pepper", "marjoram", "sage", "thyme", "onions", "canned tomatoes", "carrots", "celery", "green pepper", "parsley", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 254.0 [FatContent] 14.4 [SaturatedFatContent] 9.0 [CholesterolContent] 44.5 [SodiumContent] 952.2 [CarbohydrateContent] 16.9 [FiberContent] 5.4 [SugarContent] 4.9 [ProteinContent] 15.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375° F. Combine lentils, water, spices, onions, garlic, and tomatoes in a 9x13 baking dish. Cover tightly and bake for 30 minutes. Stir in carrots and celery and bake, covered, for another 40 minutes. Stir in green pepper and parsley. Sprinkle cheese on top and bake, uncovered, for five minutes until cheese melts. For variation, put mashed potatoes on top in place of the cheese.
[Name] Cheesy Potatoes Au Gratin [AuthorId] 28201 [AuthorName] yooper [CookTime] PT1H [PrepTime] PT1H10M [TotalTime] PT2H10M [DatePublished] 2002-01-09T12:53:00Z [Description] A very easy side dish that tastes awesome!Great with a ham dinner. You won't miss the sour cream or canned soup from the other hash brown casserole recipes [Images] character(0) [RecipeCategory] Potato [Keywords] ["Cheese", "Vegetable", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1.5", "1/2", "1", "1", NA] [RecipeIngredientParts] ["hash browns", "butter", "margarine", "half-and-half", "Velveeta cheese"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 528.3 [FatContent] 38.9 [SaturatedFatContent] 19.2 [CholesterolContent] 85.5 [SodiumContent] 978.3 [CarbohydrateContent] 35.5 [FiberContent] 2.7 [SugarContent] 4.4 [ProteinContent] 10.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°. Place frozen hash browns in a buttered 9x13-inch pan. In a medium saucepan over medium heat, combine half and half, butter and cheese cubes, stirring until cheese has melted and sauce is smooth. Pour over the frozen hash browns, making sure all the sauce is incorporated into the potatoes. Let stand at room temperature for one hour. Bake, uncovered for one hour until potatoes are lightly browned and bubbly.
[Name] Chicken Cacciatore [AuthorId] 22867 [AuthorName] Chuckster [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-01-09T12:53:00Z [Description] Make and share this Chicken Cacciatore recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "European", "Healthy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "1/4", "1", "2", "1", "1", "1/2", "1/4", "1/2", "1/4", "1/2", "1/4", "1", NA] [RecipeIngredientParts] ["boneless chicken breast halves", "flour", "onion", "garlic", "mushroom pieces", "plum tomatoes", "basil", "tomato paste", "dry oregano", "red wine", "thyme", "bay leaf"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 286.9 [FatContent] 8.1 [SaturatedFatContent] 2.2 [CholesterolContent] 82.3 [SodiumContent] 207.4 [CarbohydrateContent] 17.9 [FiberContent] 3.0 [SugarContent] 6.5 [ProteinContent] 32.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Dredge chicken in seasoned flour. Saute 5 min per side in 2 T oil (I make this in my wok]. Set chicken aside and cook onion and garlic 5 min. Deglaze pan with wine. Add tomatoes, mushrooms, spices. Mix well. Add chicken and simmer covered 45 min. Serve over pasta. Sauce freezes well. You can also make this with pork chops or veal.
[Name] Turkey Veg out Sandwiches [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-09T12:53:00Z [Description] After being on a totally fat free diet for several weeks, I went to a restaurant and had a variation on this sandwich. I felt like they used too much fat, so I have cut it down more than they did and renamed the sandwiches. I like my food to look good and taste good. This recipe fits both requirements and is good for you too. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/01/4/picFUZ27p.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Poultry", "Vegetable", "Meat", "Canadian", "Low Cholesterol", "Healthy", "Broil/Grill", "< 30 Mins", "Oven", "Steam", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/2", "1/2", "1/2", "1/2", "6", "6", "1", "3"] [RecipeIngredientParts] ["green pepper", "broccoli", "zucchini", "fat-free chicken broth", "tomatoes", "provolone cheese"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 267.5 [FatContent] 6.9 [SaturatedFatContent] 2.9 [CholesterolContent] 22.0 [SodiumContent] 769.5 [CarbohydrateContent] 36.2 [FiberContent] 2.8 [SugarContent] 4.5 [ProteinContent] 15.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Saute or steam vegetables in chicken broth.", "Take a thin slice from the top of each roll and scoop out the center leaving about 1/4 inch around the sides.", "Fill rolls with the drained vegetables.", "Top each sandwich with 1 oz of turkey, a slice of tomato and a slice of cheese.", "Spray a baking sheet with non-stick cooking spray and place sandwiches on tray.", "Cook under broiler until the cheese melts.", "Serve with soup or a fruit salad for a pretty and tasty luncheon.", "My mother uses the filling in tortillas and rolls them up instead of using the onion rolls." ]
[Name] Lobster Tostadas [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-01-09T12:53:00Z [Description] To me, the perfect romantic appetizer: rich luscious lobster with the kick of jalapeno. Found in a "healthy" cookbook, The 99% Fat-Free Cookbook. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Lobster", "Vegetable", "Mexican", "Spicy", "Christmas", "Thanksgiving", "< 30 Mins", "Oven", "Beginner Cook", "Stove Top", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["4", "6", "12", "6", "1", "1", "1", "1/2", "3", "1", "2"] [RecipeIngredientParts] ["6-inch corn tortillas", "dry white wine", "lobster meat", "red-leaf lettuce", "garlic", "fresh cilantro leaves", "plum tomatoes", "yellow tomatoes", "lime juice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 181.6 [FatContent] 1.8 [SaturatedFatContent] 0.3 [CholesterolContent] 84.8 [SodiumContent] 298.6 [CarbohydrateContent] 18.2 [FiberContent] 3.1 [SugarContent] 2.7 [ProteinContent] 19.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375F degrees. First, make the salsa: In your food processor, place the jalapeno pepper, onion, garlic, and 1/4 cup of the cilantro leaves; process to a fine mince. Add the red and yellow tomatoes and pulse to a coarse chop. Transfer to a bowl, stir in the lime juice, and set aside. Put the tortillas in the oven, directly on the middle rack; bake for about 5 minutes or until toasted. Meanwhile, combine the remaining 1/4 cup cilantro leaves and the wine in a nonstick frying pan; cook for 1 minute over low heat, just until liquid begins to smoke. Stir in the lobster meat, cover, and cook for 3 minutes; remove from the heat. Put the toasted tortillas on individual serving plates, topped with a handful of lettuce. Divide the salsa and lobster meat among the 4 tostadas and spoon a little of the cilantro/wine mixture over each serving.
[Name] Most Delicious Chicken Wings [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT30M [PrepTime] PT4H [TotalTime] PT4H30M [DatePublished] 2002-01-09T12:53:00Z [Description] Make and share this Most Delicious Chicken Wings recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Grains", "Vegetable", "Meat", "Southwestern U.S.", "Kid Friendly", "Potluck", "Spicy", "Weeknight", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["20", "1", "1", "2", "1", "1/4"] [RecipeIngredientParts] ["chicken wings", "barbecue sauce", "garlic", "sesame seeds", "cayenne pepper"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 650.1 [FatContent] 45.9 [SaturatedFatContent] 11.9 [CholesterolContent] 188.7 [SodiumContent] 689.1 [CarbohydrateContent] 9.8 [FiberContent] 1.4 [SugarContent] 2.5 [ProteinContent] 47.0 [RecipeServings] nan [RecipeYield] 20 wings [RecipeInstructions] Combine garlic, cayenne pepper, and barbecue sauce in a saucepan and bring to a quick boil. Allow sauce to cool, then add the sesame oil and set aside. With a sharp knife remove the tips from the chicken wings. Place the wings in a large lock-top baggie and add the sauce mixture. Seal the bag and coat the wings with the sauce. Refrigerate for about four hours, turning the baggie periodically to coat the wings with sauce. Remove the wings from the baggie and sprinkle with sesame seeds. Pour the remaining marinade into a saucepan and bring to a boil for one minute and remove from the heat. Grill the chicken wings directly over a medium heat. Turn the wings once with tongs and continue to baste with the boiled marinade for approximately 15 minutes. Serve the wings warm with additional sauce (or a different sauce/dip/dressing of your choice] for dipping.
[Name] Tuna Casserole - the Easy Way [AuthorId] 21487 [AuthorName] Rise3834 [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-01-09T12:53:00Z [Description] QUICK & EASY is my motto after a long day at the office yet wanting to cook a "meal". This is a great money saving dish that although everyone teases about tuna casserole, I never have any left over. Prep time is to open the cans, cooking time is to boil the pasta and then simmer time. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Tuna", "Low Cholesterol", "Healthy", "Kid Friendly", "< 30 Mins", "Oven", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "1", "1", NA, NA, NA, NA] [RecipeIngredientParts] ["tuna in water", "mushrooms", "shell pasta", "milk", "black pepper"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 400.3 [FatContent] 5.8 [SaturatedFatContent] 1.4 [CholesterolContent] 25.0 [SodiumContent] 548.4 [CarbohydrateContent] 60.1 [FiberContent] 2.4 [SugarContent] 2.1 [ProteinContent] 24.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Cook pasta as directed then drain.", "Drain tuna then add the tuna, soup and mushrooms, stir.", "Add milk to desired consistency (anywhere from 1/2 to 1 cup].", "Add seasonings to taste.", "I add a bit of salt but not too much as I love salt and would tend to add too much. I'd rather the \"diner\" add their own salt & pepper to taste.", "Let simmer 5-10 minutes stirring occasionally.", "I like to serve with a small amount of crushed potato chips on top, just adds a nice crunch to the meal.", "(Others have suggested adding peas or carrots--it's all up to you]." ]
[Name] Paper-Wrapped Chicken [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2002-01-09T12:53:00Z [Description] This is an interesting Chinese Cantonese dish, that we usually ordered in Chinese restaurants. Ideal for buffets and dinner parties. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Chinese", "Asian", "< 60 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["1/2", NA, "1", "1", "1", "1 1/2", "2", "1", "1", "1"] [RecipeIngredientParts] ["chicken", "salt", "sugar", "light soya sauce", "dark soya sauce", "rice wine", "ginger juice", "cornflour"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 58.5 [FatContent] 4.0 [SaturatedFatContent] 1.0 [CholesterolContent] 14.2 [SodiumContent] 319.8 [CarbohydrateContent] 1.1 [FiberContent] 0.1 [SugarContent] 0.4 [ProteinContent] 3.7 [RecipeServings] nan [RecipeYield] 12 packages [RecipeInstructions] Get grease-proof paper and cut into 18cm by 18cm 12 square pieces of papers. Marinate the chicken pieces with seasoning 1 for 15 minutes. Brush 1 side of the each paper with oil. Place a piece of chicken at one corner of the paper. Fold up this corner to cover the chicken. Then fold the sides to cover the chicken as well. Fold the remaining corner down and tuck into the pocket to make a package. Repeat for the rest of the chicken pieces. Heat oil in a saucepan for deep-frying. When the oil is hot, reduce the heat to medium-low. Place in the packages and fry for about 5 to 7 minutes. Remove and drain the packages off excess oil. Serve hot. The packages are to be open by the diners themselves.
[Name] Curried Coconut Soup [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-01-09T12:53:00Z [Description] Found on the Net in response to a request. This recipe apparently originated with Better Homes and Gardens, in the late '70s. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Coconut", "Fruit", "Vegetable", "Nuts", "Asian", "Indian", "Kosher", "Potluck", "< 60 Mins", "Refrigerator", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1/4", "3", "1", "2", "1/2", "2", NA] [RecipeIngredientParts] ["onion", "curry powder", "water", "milk", "flaked coconut", "cloves", "salt", "coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 158.9 [FatContent] 9.8 [SaturatedFatContent] 6.8 [CholesterolContent] 80.0 [SodiumContent] 288.3 [CarbohydrateContent] 13.1 [FiberContent] 0.8 [SugarContent] 5.9 [ProteinContent] 5.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In 2-quart saucepan cook onion and curry powder in water till onion is tender. Stir in milk, coconut, cloves, and salt. Simmer, covered, for 15 minutes. Strain mixture through a sieve. Stir about 1 cup of the hot milk mixture into the egg yolks. Return to remaining milk mixture in saucepan. Cook and stir about 2 minutes or till mixture thickens slightly. Remove from heat; cover and chill. Garnish each serving with toasted coconut if desired.
[Name] Deep fried Peaches [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT6M [PrepTime] PT10M [TotalTime] PT16M [DatePublished] 2002-01-09T12:54:00Z [Description] This is a combination recipe-options include cutting the peach in half and filling cavity with an ammerato cookie or vanilla ice cream-put the peach back together-then fry! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Canadian", "< 30 Mins", "Deep Fried", "Easy"] [RecipeIngredientQuantities] ["6", "1/4", "1 1/4", "4", "4", "4", "1", "1/2", "2", "1", "1", "1 - 1 1/3", NA] [RecipeIngredientParts] ["flour", "flour", "sugar", "coconut", "graham cracker crumbs", "cinnamon", "ginger", "double-acting baking powder", "salt", "egg", "milk", "canola oil"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 228.4 [FatContent] 3.1 [SaturatedFatContent] 1.3 [CholesterolContent] 36.7 [SodiumContent] 588.2 [CarbohydrateContent] 44.7 [FiberContent] 3.4 [SugarContent] 15.9 [ProteinContent] 7.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Take blanched, peeled peaches and roll in the 1/4 cup flour. Combine the remaining flour, sugar, coconut, cracker crumbs, cinnamon, ginger, baking powder and salt in a large bowl. In a smaller bowl combine the egg and 1 cup of milk. Fork into the the flour mixture. If the batter is to thick add a bit of milk. Pour oil into a large, deep saucepan so that its around 3 to 4 inches deep-heat to medium high. Dip peaches in the batter and then into hot oil. Fry for 3 minutes or until golden brown. The pan should hold 3 at a time without touching.
[Name] Mama Lu's Broccoli Casserole [AuthorId] 28201 [AuthorName] yooper [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2002-01-09T12:54:00Z [Description] I got this recipe years ago from a Jane and Michael Stern cookbook that featured recipes from restaurants around the country. The original recipe was for a smaller casserole and I doubled the recipe. We have it at every holiday meal. Mama Lu's is a southern restaurant that is located in Florida I believe (not sure of the city). I like this recipe because it's not like every other broccoli casserole. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "Kid Friendly", "Potluck", "Thanksgiving", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["9", "1", "2", "5", "1", "1/2", "3", NA] [RecipeIngredientParts] ["cheddar cheese", "eggs", "milk", "butter", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 259.3 [FatContent] 17.4 [SaturatedFatContent] 10.1 [CholesterolContent] 131.1 [SodiumContent] 347.3 [CarbohydrateContent] 15.8 [FiberContent] 1.6 [SugarContent] 4.7 [ProteinContent] 10.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees. Butter a 9x13 glass Pyrex dish. Tear the bread slices into bite size pieces and cover the bottom of the pan. (You may need more or less slices to fit the pan depending on the size of your slices.] Layer the chopped broccoli on top of the bread slices. In a large bowl, combine the remaining ingredients and pour over the broccoli and bread, making sure all the bread pieces get a good soaking and that the cheese is distributed evenly. Cover with tin foil and bake for 35-40 minutes or until casserole is golden brown and set. Let rest 10 minutes and cut into squares and serve.
[Name] Sweet Brown Pickle [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT2H [PrepTime] PT45M [TotalTime] PT2H45M [DatePublished] 2002-01-09T12:54:00Z [Description] One of the best-known commercially available British pickles is Branston Pickle, a spiced vegetable mixture. It's a great sandwich topper, goes well with French fries, and is very savory garnish for many dihes. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Spreads", "Grains", "Fruit", "Vegetable", "Scottish", "European", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Spicy", "Christmas", "Weeknight", "Canning", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2 1/2", "1/4", "1", "1", "1/4", "1/2", "1/2", "1/2", "4", "2", "1", "1", "3", "1/4", "1/2", "1/2", "1", NA] [RecipeIngredientParts] ["carrots", "swede", "garlic", "dates", "cauliflower", "onion", "apple", "zucchini", "dark brown sugar", "salt", "lemon juice", "malt vinegar", "Worcestershire sauce", "mustard seeds", "ground allspice", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 50.0 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 247.3 [CarbohydrateContent] 12.1 [FiberContent] 1.3 [SugarContent] 9.8 [ProteinContent] 0.7 [RecipeServings] 12.0 [RecipeYield] 16 ounces [RecipeInstructions] Combine all the ingredients except the caramel colouring in a large saucepan. Bring to the boil and then reduce the heat to a simmer. Cook until the swede is cooked through but still firm, about 1½ to 2 hours. Add the caramel colouring until the colour is dark brown. Bottle and seal. The flavour will improve if the pickle is allowed to age for a few weeks before using.
[Name] Sonny's Chicken Stuff [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H15M [PrepTime] PT10M [TotalTime] PT1H25M [DatePublished] 2002-01-09T12:54:00Z [Description] White trash cookin at it's best! This really does turn out great-I did not believe it when our friend Sonny made it in my kitchen-thought he was insane. Pour extra gravy over rice or mashed potatoes-it makes alot! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/02/3/picAqIh5T.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/02/3/picN1jPpe.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Canadian", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["16", NA, NA, "6", "2", "2"] [RecipeIngredientParts] ["chicken", "garlic powder", "green onions"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 171.7 [FatContent] 6.8 [SaturatedFatContent] 1.8 [CholesterolContent] 0.0 [SodiumContent] 1397.6 [CarbohydrateContent] 25.9 [FiberContent] 2.0 [SugarContent] 12.7 [ProteinContent] 4.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Wash and pat chicken dry, place, side by side in a large baking pan at least 2 inches high. Dust the chicken with garlic powder, salt and pepper-a nice amount please. In a medium bowl whisk the 4 cans of soup together-add no extra liquid. Pour over chicken to cover every inch. Top with sliced green onions and a touch of garlic powder and pepper. Bake at 375 for 1 hour and 15 minutes. Serve the gravy over rice or mashed potatoes.
[Name] 2 Egg Vegetable Omelets [AuthorId] 27976 [AuthorName] Karrine McFarlane [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2002-01-09T12:54:00Z [Description] Make and share this 2 Egg Vegetable Omelets recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Cheese", "Vegetable", "Canadian", "Very Low Carbs", "< 30 Mins"] [RecipeIngredientQuantities] ["6", "1/4", "1", "1", "3", "1", "5", NA, "1"] [RecipeIngredientParts] ["eggs", "milk", "salt", "pepper", "bacon bits", "roma tomato", "mushrooms", "medium cheddar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 327.5 [FatContent] 23.6 [SaturatedFatContent] 11.8 [CholesterolContent] 416.3 [SodiumContent] 479.6 [CarbohydrateContent] 4.0 [FiberContent] 0.6 [SugarContent] 1.7 [ProteinContent] 24.4 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Whisk eggs, milk, salt, pepper and bacon bits in bowl. Combine diced vegetables in another bowl. Pour into hot griddle/frying pan (a thin layer, enough for one omelette]. Sprinkle vegetables over egg. Cook until egg begins to lift. Sprinkle small 1/3 of cheese over and fold omelette. Place lid over and reduce heat to allow cheese to melt without burning egg. Repeat for 2 more omelettes.
[Name] Red Lentil Pilaf [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-01-09T12:54:00Z [Description] Make and share this Red Lentil Pilaf 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/17/02/5/picWyyD2s.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Lentil", "Beans", "Vegetable", "Canadian", "Low Cholesterol", "Healthy", "Kid Friendly", "Potluck", "Winter", "Spicy", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1/3", "1/3", "1/2", "1/2", "1", "1", "1", "2"] [RecipeIngredientParts] ["green onions", "green bell pepper", "carrot", "zucchini", "red lentil", "garlic", "cayenne pepper", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 104.7 [FatContent] 1.0 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 30.3 [CarbohydrateContent] 17.6 [FiberContent] 3.4 [SugarContent] 1.4 [ProteinContent] 7.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine the veggies in a heavy frying pan. Cook for about 5 minutes over low heat, stirring constantly, until the green onion wilts Add the lentils, chicken broth, and garlic. Stir. Bring to a boil over medium heat, then lower the heat, cover and simmer for 10 minutes. Stir in the cayenne pepper and parsley. Take care not to overcook, the lentils should have a crunch.
[Name] Cheese and Onion Flan [AuthorId] 25483 [AuthorName] pollen [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2002-01-09T12:54:00Z [Description] Make and share this Cheese and Onion Flan recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["European", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "3", "3", "1", "1", "1", "4", "2", "1/2", "1", NA] [RecipeIngredientParts] ["rolled oats", "whole wheat flour", "margarine", "egg", "onion", "margarine", "cheese", "eggs", "milk", "tomato juice", "dried sage"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 2238.0 [FatContent] 150.2 [SaturatedFatContent] 48.0 [CholesterolContent] 664.9 [SodiumContent] 2512.2 [CarbohydrateContent] 156.6 [FiberContent] 20.6 [SugarContent] 8.1 [ProteinContent] 74.4 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] for crust: rub margarine into the flour and oatmeal and mix with the beaten egg. press the mixture into a round pie tin 8\" in diameter and 2\" deep for filling: chop the onion and cook in margarine for a few minutes. add the sage, and salt and pepper to taste. in a large bowl mix the beaten eggs, milk/juice, and cheese. add the onion mixture. pour the filling into the crust and bake at 350 degrees for 45 minutes, until the filling is set and golden-brown.
[Name] Ben & Jerry's Cherry Garcia (Copycat) [AuthorId] 20371 [AuthorName] Lennie [CookTime] nan [PrepTime] PT24H [TotalTime] PT24H [DatePublished] 2002-01-09T12:54:00Z [Description] Are Ben & Jerry two of your best friends? Then try this copycat ice cream recipe! (Prep time includes LOTS of chilling time.) [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Fruit", "Kid Friendly", "Kosher", "Christmas", "Weeknight", "No Cook", "Beginner Cook", "Freezer", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/4", "1/4", "2", "3/4", "2", "1"] [RecipeIngredientParts] ["bing cherry", "eggs", "sugar", "heavy cream", "milk"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 452.3 [FatContent] 35.4 [SaturatedFatContent] 21.5 [CholesterolContent] 184.9 [SodiumContent] 74.7 [CarbohydrateContent] 31.8 [FiberContent] 1.0 [SugarContent] 26.0 [ProteinContent] 5.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place the shaved chocolate flakes and the cherries in separate bowls; cover and refrigerate. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend; add chilled chocolate and cherries and stir to combine. Transfer the mixture to an ice cream maker and freeze following the manufacturer<U+0092>s instructions.
[Name] Cornish Game Hens With Pineapple Pepper Sauce [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-01-09T12:54:00Z [Description] These little babies are really cute and really delicious. Great for dinner parties or holiday meals. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Kosher", "Hanukkah", "Thanksgiving", "Weeknight", "Roast", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "2", "1", "1/2", "2", "3", "1", "1", "1", "1"] [RecipeIngredientParts] ["cornstarch", "dry mustard", "water", "red wine vinegar", "honey", "soy sauce", "pineapple chunks in juice", "green bell pepper", "red bell pepper"] [AggregatedRating] 2.5 [ReviewCount] 2.0 [Calories] 451.7 [FatContent] 11.6 [SaturatedFatContent] 2.9 [CholesterolContent] 309.9 [SodiumContent] 290.6 [CarbohydrateContent] 13.5 [FiberContent] 1.1 [SugarContent] 9.7 [ProteinContent] 69.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Remove giblets. Rinse hens inside and out; pat dry. Cut each hen in half lengthwise. Place skin side up on broiler pan or in shallow roasting pan. Broil 4 to 6 inches from heat 8 to 10 minutes or until skin is crisp; drain. Heat oven to 325 degrees F. Place halves skin side up in ungreased 13x9 inch baking dish. In medium bowl, combine remaining ingredients; spoon over hens. Bake 45 to 50 minutes or until tender, basting occasionally.
[Name] Pistachio Coconut Cookies [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-01-09T12:54:00Z [Description] Make and share this Pistachio Coconut Cookies recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/02/9/pic13gmXU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/02/9/picTu3pzV.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Coconut", "Fruit", "Nuts", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "3", "2", "1/2", "1/2"] [RecipeIngredientParts] ["instant pistachio pudding mix", "water", "eggs", "walnuts", "coconut"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 800.5 [FatContent] 48.2 [SaturatedFatContent] 10.8 [CholesterolContent] 74.4 [SodiumContent] 727.9 [CarbohydrateContent] 85.5 [FiberContent] 3.1 [SugarContent] 58.1 [ProteinContent] 9.6 [RecipeServings] nan [RecipeYield] 5 dozen [RecipeInstructions] Combine all Ingredients in large bowl. Mix well with fork. Drop by teaspoons onto greased baking sheets. Bake at 350F degrees for 10 minutes.
[Name] Mexican Tostados [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2002-01-09T12:54:00Z [Description] Make and share this Mexican Tostados 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/17/03/0/piczHMcH4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/03/0/picixS4GQ.jpg"] [RecipeCategory] Mexican [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1/2", "1/8", "1", "6", NA] [RecipeIngredientParts] ["ground beef", "onion", "green pepper", "salt", "pepper", "flour tortillas"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 482.1 [FatContent] 21.1 [SaturatedFatContent] 7.8 [CholesterolContent] 77.1 [SodiumContent] 1097.7 [CarbohydrateContent] 40.7 [FiberContent] 9.1 [SugarContent] 3.0 [ProteinContent] 31.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Brown ground beef with onions and peppers. Add salt and pepper. Cook till well done. Add refried beans. Cover and simmer for 5 minutes. Cook tortillas in small amount of oil in small frying pan until golden brown on bottom. Drain on paper towel. Spread meat mixture on tortilla and top with your favorite topping. cheese,tomatoes,olives,sour cream etc.
[Name] Hot Spinach Cheese Dip [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2002-01-09T12:54:00Z [Description] Make and share this Hot Spinach Cheese Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Free Of...", "Potluck", "Microwave", "< 30 Mins", "No Cook", "Beginner Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "8", "1", "1", "2", "1/4", "1/4", "3"] [RecipeIngredientParts] ["frozen chopped spinach", "cream cheese", "cheddar cheese", "monterey jack cheese", "sour cream", "onion", "spicy brown mustard", "garlic", "sea salt", "fresh ground black pepper"] [AggregatedRating] 5.0 [ReviewCount] 39.0 [Calories] 553.9 [FatContent] 49.6 [SaturatedFatContent] 29.2 [CholesterolContent] 148.4 [SodiumContent] 769.5 [CarbohydrateContent] 8.5 [FiberContent] 2.2 [SugarContent] 4.8 [ProteinContent] 21.3 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] Combine all ingredients in a large (microwave safe preferably] bowl. Microwave on high for 2 minutes. Stir; microwave another 2 minutes. Stir again and microwave for 1 minute. Serve piping hot.
[Name] Breakfast in a Cup [AuthorId] 27443 [AuthorName] L DJ3309 [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2002-01-09T12:54:00Z [Description] In a hurry, fix and take with. You can vary the cereal, hubby likes grapenuts and adds chopped walnuts, sometimes I use fruit yogurt instead of whipped topping. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Kid Friendly", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/4", "1", "1"] [RecipeIngredientParts] ["banana", "nonfat cottage cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 161.6 [FatContent] 3.2 [SaturatedFatContent] 1.2 [CholesterolContent] 7.3 [SodiumContent] 76.6 [CarbohydrateContent] 25.8 [FiberContent] 2.5 [SugarContent] 11.4 [ProteinContent] 8.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Peel and slice banana into a 10 ounce plastic cup. Top with cottage cheese, cereal, whipped topping and jam. Enjoy.
[Name] Salmon Patties [AuthorId] 27443 [AuthorName] L DJ3309 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-01-09T12:54:00Z [Description] Make and share this Salmon Patties recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Stove Top" [RecipeIngredientQuantities] ["1", "1", "2", "2", "1/2", "1/4", "2 -3", NA] [RecipeIngredientParts] ["salmon", "onion", "flour", "eggs", "white pepper", "lemon wedge"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 246.3 [FatContent] 13.0 [SaturatedFatContent] 2.3 [CholesterolContent] 161.0 [SodiumContent] 107.1 [CarbohydrateContent] 6.1 [FiberContent] 0.5 [SugarContent] 1.4 [ProteinContent] 25.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Remove skin and larger bones, then mash and mish the rest together with wooden spoon. Add remaining ingredients, mix well form into 4 patties. Heat oil in fry pan, add cakes fry about 5 minutes each side. Serve with lemon wedges.
[Name] Yellow Split Pea Soup [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT1H5M [PrepTime] PT10M [TotalTime] PT1H15M [DatePublished] 2002-01-09T12:54:00Z [Description] Make and share this Yellow Split Pea Soup recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/03/4/picwKdo8d.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/03/4/piciCIGDm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/03/4/picPzpukj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/03/4/picMzk2Se.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/03/4/picQfYNp0.jpg" ] [RecipeCategory] Lunch/Snacks [Keywords] ["Beans", "Canadian", "Low Cholesterol", "Healthy", "Kid Friendly", "Potluck", "Winter", "Spicy", "Weeknight", "Beginner Cook", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "3 -4", "2", "1", "1/2", "1", "1", "1/8", "6"] [RecipeIngredientParts] ["garlic", "dried oregano", "dried thyme", "salt", "black pepper", "fat free chicken broth"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 248.1 [FatContent] 1.0 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 892.4 [CarbohydrateContent] 44.4 [FiberContent] 17.5 [SugarContent] 7.0 [ProteinContent] 17.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put the onion in a large non stick saucepan over medium low heat. Cook for about 5 minutes, stirring constantly, until the onion is wilted and translucent. Add the garlic, stir and continue to cook for 1 minute. Stir in the split peas, then the seasonings, hot sauce and the broth. Raise the heat to medium and bring to a boil. Reduce the heat to low, cover, and simmer for about 1 hour, until the soup is fairly thick. Remove the cover and stir well before serving.
[Name] Carrot Halva [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-01-09T12:54:00Z [Description] Make and share this Carrot Halva recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Lunch/Snacks", "Fruit", "Vegetable", "Nuts", "Canadian", "Asian", "Indian", "Kosher", "Potluck", "Weeknight", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "6", "1", "2 1/2", "1/2", "1/3"] [RecipeIngredientParts] ["pistachio nut", "butter", "carrot", "milk", "sugar", "golden raisin"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 287.9 [FatContent] 17.8 [SaturatedFatContent] 7.8 [CholesterolContent] 33.6 [SodiumContent] 182.7 [CarbohydrateContent] 29.2 [FiberContent] 3.2 [SugarContent] 19.5 [ProteinContent] 5.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F (180C]. Spread almonds and pistachio nuts in separate shallow baking pans and toast in oven for 5 to 10 minutes, turning once; remove and cool. Heat butter in a saucepan. Add carrots; cover and cook for 10 minutes. Scald milk in another saucepan; add milk to carrots and cook for 40 minutes, stirring frequently, until milk is absorbed. Add sugar and cook for an additional 10 minutes, stirring constantly. Remove from heat. Add almonds, and raisins if you're using them. Spread carrot mixture on a large platter and shape into a mound; decorate surface with pistachio nuts. Serve warm or at room temperature.
[Name] Fish Cutlets [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2002-01-09T12:54:00Z [Description] Instead of frying, you could also bake or grill the fish cutlets without coating them with beaten eggs. This will cut down the fat intake. The cooking time include steaming of the fish and boiling of the potatoes. [Images] character(0) [RecipeCategory] Chinese [Keywords] ["Asian", "Healthy", "Kid Friendly", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["150", "2", "2", NA, "1", NA] [RecipeIngredientParts] ["potatoes", "sweet onions", "salt", "egg"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 170.7 [FatContent] 1.4 [SaturatedFatContent] 0.4 [CholesterolContent] 53.7 [SodiumContent] 47.6 [CarbohydrateContent] 28.5 [FiberContent] 3.7 [SugarContent] 2.4 [ProteinContent] 11.4 [RecipeServings] nan [RecipeYield] 5 cutlets [RecipeInstructions] Mix fish, potatoes, onions and salt together in a bowl. Make 6 round balls from the mixture. Flatten the balls lightly with your palms. Heat oil in a pan. Coat cutlets with beaten egg before frying them. Fry the cutlets until golden brown. Remove and drain off excess oil using kitchen paper.
[Name] Onion Dip [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1M [PrepTime] PT3M [TotalTime] PT4M [DatePublished] 2002-01-09T12:54:00Z [Description] Make and share this Onion Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Grains", "Vegetable", "Potluck", "Spicy", "< 15 Mins", "No Cook", "Beginner Cook", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "1/4", "1"] [RecipeIngredientParts] ["dried dill weed", "fat-free mayonnaise", "non-fat low-sodium ricotta cheese", "plain nonfat yogurt"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 21.4 [FatContent] 0.1 [SaturatedFatContent] 0.1 [CholesterolContent] 0.8 [SodiumContent] 39.2 [CarbohydrateContent] 3.3 [FiberContent] 0.1 [SugarContent] 2.7 [ProteinContent] 1.9 [RecipeServings] 8.0 [RecipeYield] 12 ounces, approximately [RecipeInstructions] Blend all ingredients in a food processor, or combine in a blender. Process the mixture for 30 seconds until the texture is smooth and creamy. Store covered in the refrigerator. Served on raw vegetables, fat free crackers or small breads. Also great on potato chips.
[Name] Chocolate-Covered Maraschino Cherries [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-01-09T12:54:00Z [Description] I love chocolate covered cherries,and these are so easy to make.I make them every Christmas and Valentines Day [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/03/8/pic77lD4s.jpg" [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Kid Friendly", "Christmas", "Weeknight", "For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1/4", "1", "1/4", "4 1/2", "1", "2"] [RecipeIngredientParts] ["maraschino cherry", "butter", "evaporated milk", "vanilla", "salt", "powdered sugar", "shortening"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 121.2 [FatContent] 4.6 [SaturatedFatContent] 2.5 [CholesterolContent] 3.0 [SodiumContent] 27.8 [CarbohydrateContent] 21.2 [FiberContent] 0.6 [SugarContent] 19.9 [ProteinContent] 0.5 [RecipeServings] 36.0 [RecipeYield] 36 cherries(more or less,depending on size of cherrie [RecipeInstructions] Drain cherries,place on paper towels and pat well. Set aside. Place sifted powdered sugar in bowl. Combine melted butter,evaporated milk vanilla,and salt. Pour over powdered sugar and mix well. May need to use hands to form a stiff,not sticky dough. Add more powdered sugar slowly,if need to form dough. Now pinch of a small amount,flatten into a disc and form around each cherry. Pinch off any excess dough. Place cherry on wax paper lined cookie sheets and refrigerate for 1 hour. Melt chocolate chips and shortening over boiling water in double boiler. Dip cherries in chocolate,scraping off excess. Refrigerate until chocolate is hard. (I cheat sometimes and just use the chocolate flavored Almond Bark or candy coating].
[Name] Heinz 57 Sauce (Copycat) [AuthorId] 20371 [AuthorName] Lennie [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-09T12:55:00Z [Description] Make and share this Heinz 57 Sauce (Copycat) 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/17/03/9/33z7qBQlQdmolXavEQso-image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/03/9/qV3ilw6pSlGfh1duMZbW-image.jpg"] [RecipeCategory] Sauces [Keywords] ["Lunch/Snacks", "Fruit", "Vegetable", "Vegan", "Kid Friendly", "Kosher", "Potluck", "< 15 Mins", "Refrigerator", "Beginner Cook", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "2/3", "1", "1", "4", "2"] [RecipeIngredientParts] ["raisins", "Heinz ketchup", "chili powder", "seasoning salt", "applesauce"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 553.3 [FatContent] 9.9 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 2343.8 [CarbohydrateContent] 125.0 [FiberContent] 5.4 [SugarContent] 82.2 [ProteinContent] 5.7 [RecipeServings] nan [RecipeYield] 1 bottle [RecipeInstructions] Put all ingredients in a blender and blend on/off for 2 minutes on high or until smooth. Keep chilled.
[Name] Arthur Treacher's Fish [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-01-09T12:55:00Z [Description] Make and share this Arthur Treacher's Fish 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/17/04/0/picQHj3Dz.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["European", "Kid Friendly", "Kosher", "< 60 Mins", "Beginner Cook", "Deep Fried", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "2", "3", "3", "1", "1", NA] [RecipeIngredientParts] ["all-purpose flour", "onion powder", "seasoning salt"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 382.8 [FatContent] 3.3 [SaturatedFatContent] 0.7 [CholesterolContent] 83.0 [SodiumContent] 595.9 [CarbohydrateContent] 47.4 [FiberContent] 1.8 [SugarContent] 0.1 [ProteinContent] 37.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Dip moistened fish pieces evenly but lightly in the flour.", "Dust off any excess flour and allow pieces to air dry on waxed paper, about 5 minutes.", "Whip the pancake mix with the club soda to the consistency of buttermilk-- pourable, but not too thin and not too thick.", "Beat in the onion powder and seasoned salt.", "Dip floured fillets into batter and drop into 425F oil in heavy saucepan using meat thermometer.", "Brown about 4 minutes per side.", "Arrange on cookie sheet in 325F oven until all pieces have been fried." ]
[Name] Sausage Soup [AuthorId] 16758 [AuthorName] sheila [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-01-09T12:55:00Z [Description] Make and share this Sausage Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Low Cholesterol", "Potluck", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "2", "1", "3/4"] [RecipeIngredientParts] ["Italian sausage", "onion", "crushed tomatoes", "chicken broth", "sweet basil", "orzo pasta"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 650.7 [FatContent] 27.3 [SaturatedFatContent] 9.3 [CholesterolContent] 51.8 [SodiumContent] 1832.9 [CarbohydrateContent] 68.7 [FiberContent] 5.6 [SugarContent] 3.8 [ProteinContent] 32.5 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] In a 2-quart hot saucepan, crumble and brown sausage. Remove meat from pan, pour off drippings. Sauté onions in the saucepan. Return meat to saucepan and add crushed tomatoes and broth. Bring to a boil; add sweet basil and simmer for one hour. Add 1 to 2 cups water as needed.
[Name] Sweet and Sour Red Onion Condiment [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT1H15M [PrepTime] PT5M [TotalTime] PT1H20M [DatePublished] 2002-01-09T12:55:00Z [Description] Make and share this Sweet and Sour Red Onion Condiment 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/17/04/2/picOMErqO.jpg" [RecipeCategory] Vegetable [Keywords] ["Canadian", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Free Of...", "Winter", "Spicy", "Weeknight", "Refrigerator", "Beginner Cook", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1/3", "1/2", "1"] [RecipeIngredientParts] ["sugar", "red onion", "green bell pepper", "yellow bell pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 395.5 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 26.5 [CarbohydrateContent] 95.8 [FiberContent] 2.8 [SugarContent] 84.6 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 1 1/2 cups [RecipeInstructions] Combine the vinegar and sugar in a saucepan and bring to a boil over medium heat. Lower the heat and simmer for 5 minutes. Remove from the heat and cool for 10 minutes. Combine the onion and peppers in a bowl. Pour the vinegar and sugar mixture over them. Leave at room temperature for 20 minutes, stirring occasionally, then refrigerate for at least 1 hour. Drain most of the liquid before serving.
[Name] Radish Sprout and Lentil Salad [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-09T12:55:00Z [Description] Make and share this Radish Sprout and Lentil Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Lentil", "Beans", "Vegetable", "Canadian", "Potluck", "Spring", "Summer", "Winter", "< 30 Mins", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "3", "1", "1", "1", "1", "1/2", "1/4", "1", "1", "1/8", "1/4"] [RecipeIngredientParts] ["dried lentils", "water", "shallot", "garlic", "bay leaf", "radish sprouts", "watercress", "Dijon mustard", "white wine vinegar", "black pepper", "salt"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 121.5 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 112.4 [CarbohydrateContent] 21.1 [FiberContent] 9.8 [SugarContent] 1.5 [ProteinContent] 8.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Rinse, drain and set aside the lentils. Put the water and shallot in a saucepan over medium heat and bring to a boil. Add garlic, bay leaf, and lentils. Reduce heat and simmer for 15 minutes, uncovered. Do not overcook, the lentils should have a crunch. Drain the lentils, discarding the shallot, garlic and the bay leaf. For the dressing, combine the ingredients in a small bowl and whisk to blend. Mix the lentils, sprouts and the watercress in a salad bowl. Add the dressing and toss to combine. Cover and refrigerate the salad for 2 to 3 hours before serving.
[Name] Scotch Broth [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2002-01-09T12:55:00Z [Description] This is a staple in every self-respecting Scottish household. It will take the chill out of you on a cold winter's evening. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/04/4/picjFCE2k.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Lamb/Sheep", "Vegetable", "Meat", "Scottish", "European", "Winter", "Weeknight", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "8", "1/2", "2", "2", "1", "2", "1", NA] [RecipeIngredientParts] ["lamb breast", "stewing lamb", "water", "pearl barley", "butter", "carrots", "turnip", "celery ribs", "onion"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 87.1 [FatContent] 3.1 [SaturatedFatContent] 1.9 [CholesterolContent] 7.6 [SodiumContent] 62.9 [CarbohydrateContent] 13.7 [FiberContent] 3.0 [SugarContent] 2.2 [ProteinContent] 1.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large stockpot or Dutch oven, cover the lamb with cold water; bring to a boil. Add the barley, partially cover the pot, and simmer until the meat and barley are tender, about 1½ hours. Add more water to adjust for any evaporation; skim the surface of the soup as necessary. Remove meat from broth; cut meat from bone and cut in small pieces. Discard the bones and return the meat to the soup. Continue simmering. In a skillet, melt the butter over medium heat. Add the carrots, turnip, celery, and onion and cook stirring often for 10 minutes. Add the vegetables to the soup. Simmer for about 10 minutes, or until the vegetables are tender. Add salt, pepper, and seasonings to taste.
[Name] Creamy Taco Casserole [AuthorId] 10028 [AuthorName] Jim Trebilcox [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-01-09T12:55:00Z [Description] This will get rave reviews from the family. It's easy, novel and filling. Serve with Spanish Rice and refried beans. Que Bueno! [Images] character(0) [RecipeCategory] Meat [Keywords] ["Tex Mex", "Southwestern U.S.", "Mexican", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "4", "3", "8", "4", "1", "2", NA, NA, NA, NA] [RecipeIngredientParts] ["lean ground beef", "water", "onion", "garlic", "cream cheese", "corn kernels", "tomatoes", "green onion", "sour cream", "lettuce"] [AggregatedRating] 4.5 [ReviewCount] 18.0 [Calories] 630.2 [FatContent] 42.3 [SaturatedFatContent] 22.3 [CholesterolContent] 166.4 [SodiumContent] 1335.7 [CarbohydrateContent] 22.9 [FiberContent] 2.9 [SugarContent] 6.0 [ProteinContent] 41.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown the ground beef with the onions and garlic. When all the pink is out of the meat add the seasoning mix, water, cream cheese, corn, 1/2 the olives and Taco sauce. Let this simmer for 3 to 4 minutes. Crush the Fritos chips (I used the chili flavored ones, but plain will work fine]. In an 8x12 casserole dish, layer 1/2 of the Fritos, then 1/2 the meat filling, and then 1/2 the cheese (regular cheddar will work also, I just prefer the combined cheese flavors]. Repeat the layers and top with the remaining olives. Bake at 375° for 20-25 minutes, or until it is warmed completely and the cheese is melted. To serve, you can top with shredded lettuce, the diced green onions (tops included], diced tomatoes and a shot of the sour cream.
[Name] Self Crusting Quiche [AuthorId] 11195 [AuthorName] Wilz3075 [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2002-01-09T12:55:00Z [Description] Make and share this Self Crusting Quiche recipe from Food.com. [Images] character(0) [RecipeCategory] Savory Pies [Keywords] ["Breakfast", "Lunch/Snacks", "Potato", "Cheese", "Vegetable", "Spring", "Summer", "Winter", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "2", "2", "3", "1/2", "1", "1/2"] [RecipeIngredientParts] ["potatoes", "spinach", "cheese", "onion", "garlic", "bacon", "eggs", "salt", "milk", "self rising flour"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 305.6 [FatContent] 12.3 [SaturatedFatContent] 5.8 [CholesterolContent] 128.6 [SodiumContent] 642.1 [CarbohydrateContent] 36.1 [FiberContent] 3.6 [SugarContent] 2.3 [ProteinContent] 13.2 [RecipeServings] 6.0 [RecipeYield] 1 pie [RecipeInstructions] Grease an ovenproof dish placing in layers sliced cooked potatoes, spinach, cheese, onion, garlic and bacon. Mix together eggs, self rising flour, salt and milk. Pour egg mixture over potatoe mixture. Bake at 180-350 degrees celsius for about 30 minutes or until set and lightly browned. Leave sitting in the dish for about 5 minutes before it is cut.
[Name] Italian Salad Dressing [AuthorId] 20371 [AuthorName] Lennie [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-09T15:10:00Z [Description] Make and share this Italian Salad Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Canadian", "European", "Vegan", "Kid Friendly", "Kosher", "Potluck", "< 15 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1", "1 1/3", "1", "1", "1"] [RecipeIngredientParts] ["apple cider vinegar", "sugar", "olive oil", "garlic powder", "dry mustard"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 2656.8 [FatContent] 288.3 [SaturatedFatContent] 39.7 [CholesterolContent] 0.0 [SodiumContent] 14.1 [CarbohydrateContent] 21.0 [FiberContent] 1.3 [SugarContent] 15.3 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 1 jar [RecipeInstructions] Dissolve sugar in vinegar. Combine remaining ingredients in blender and blend very well. Seasonings may be adjusted to taste.
[Name] Berry Good Strata [AuthorId] 27443 [AuthorName] L DJ3309 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-01-09T15:10:00Z [Description] Make and share this Berry Good Strata recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Fruit", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "8", "1/4", "1/4", "1", "6", "1", "1/4", "1/2", "1", "1/2", "1"] [RecipeIngredientParts] ["cream cheese", "sugar", "ground cinnamon", "frozen raspberries", "eggs", "milk", "maple syrup", "sugar", "cornstarch", "water", "frozen blueberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 509.0 [FatContent] 20.6 [SaturatedFatContent] 11.0 [CholesterolContent] 258.8 [SodiumContent] 374.6 [CarbohydrateContent] 70.5 [FiberContent] 3.3 [SugarContent] 51.1 [ProteinContent] 12.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut or tear bread into about 1 inch pieces. Place half in 9\" baking dish coated with cooking spray. Combine sugar and cinnamon in small bowl. Cut cream cheese into 1\" cubes roll cheese cubes in cinnamon sugar. Place cheese cubes over bread. Top with frozen raspberries and remaining bread cubes. In large bowl combine eggs, milk and maple syrup; mix well, pour over bread and cheese. Cover and chill over night. Remove from refrigerator 30 minutes before baking. Cover and bake 30 minutes at 350°F uncovered, bake 25-30 minutes til golden and center is set. SAUCE----------------. In saucepan combine sugar, cornstarch, and water. Bring to boil over med heat, boil 3 minutes stirring constantly, stir in blueberries, reduce heat, simmer til berries burst about 10 minutes. Cut strata into 6 squares serve with blueberry sauce.
[Name] FLUFFY ORANGE SALAD ( OR DESSERT!! ) [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-09T15:10:00Z [Description] This makes a very pretty salad, and it always goes real quick. We have it on the Easter dinner table every year. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Low Protein", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "1 1/2", "1"] [RecipeIngredientParts] ["non-dairy whipped topping", "sour cream", "mandarin oranges", "pineapple tidbits", "banana"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 199.6 [FatContent] 10.8 [SaturatedFatContent] 8.0 [CholesterolContent] 10.1 [SodiumContent] 65.2 [CarbohydrateContent] 25.5 [FiberContent] 1.3 [SugarContent] 21.2 [ProteinContent] 2.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Mix jello, whipped topping and sour cream well. Add oranges, pineapple, and banana. Chill.
[Name] Copycat Lawry's Seasoned Salt [AuthorId] 20371 [AuthorName] Lennie [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-09T15:10:00Z [Description] This is an MSG-free copycat recipe for Lawry's Seasoned Salt. (Found it on the Web while searching for something else; haven't tried it myself.) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/05/1/pic1oURYw.jpg" [RecipeCategory] Low Protein [Keywords] ["Vegan", "Low Cholesterol", "Healthy", "Kosher", "Free Of...", "< 15 Mins", "No Cook", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1/4", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["salt", "sugar", "paprika", "turmeric", "onion powder", "garlic powder", "cornstarch"] [AggregatedRating] 5.0 [ReviewCount] 53.0 [Calories] 44.9 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 13954.9 [CarbohydrateContent] 11.0 [FiberContent] 0.7 [SugarContent] 8.6 [ProteinContent] 0.4 [RecipeServings] nan [RecipeYield] 1 spice bottle [RecipeInstructions] Combine all ingredients in a small bowl and mix well. Pour the blend into an empty spice bottle to store.
[Name] Gobble Me Down Brandy Crescents [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT15M [PrepTime] PT45M [TotalTime] PT1H [DatePublished] 2002-01-09T15:10:00Z [Description] I made these today, the 366th day of my cooking:) Yes, I am one year old today (as far as cooking goes)LOL! Please note that preparation time includes refrigerating time. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Asian", "Indian", "Low Protein", "Microwave", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "4", "1", "6", "2", NA] [RecipeIngredientParts] ["sugar", "ghee", "brandy", "self-raising flour", "cashews", "icing sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 38.7 [FatContent] 2.7 [SaturatedFatContent] 1.5 [CholesterolContent] 6.0 [SodiumContent] 32.1 [CarbohydrateContent] 3.0 [FiberContent] 0.1 [SugarContent] 1.2 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] 22 cookies [RecipeInstructions] Put sugar in a bowl. Add ghee and mix well. Add brandy and continue to mix. Add maida and mix. Add cashews and mix. Refrigerate for 15-20 minutes. Shape into half moons (crescents]. Bake for 15 minutes at 180 degrees celcius. Remove from oven. Cool. Sprinkle icing sugar over the cookies. Serve!
[Name] Children Love Me Corn Flakes Cookies [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2002-01-09T15:10:00Z [Description] Today, I have completed ONE whole year of cooking. Its been a great day though I was real busy until 3 pm writing my Info. Tech assignment that I've finished too! So, its a day for double thrills. It's also Bergy's b'day and Anu's too which makes it all the more a reason to party. I saved this recipe along with my brandy crescents for today and I am so happy to be posting them. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "Asian", "Indian", "Kid Friendly", "< 60 Mins"] [RecipeIngredientQuantities] ["150", "150", "150", "100", "1", "1", "3"] [RecipeIngredientParts] ["butter", "sugar", "refined flour", "salt", "vanilla essence"] [AggregatedRating] nan [ReviewCount] nan [Calories] 110.1 [FatContent] 5.3 [SaturatedFatContent] 3.3 [CholesterolContent] 21.2 [SodiumContent] 72.8 [CarbohydrateContent] 14.7 [FiberContent] 0.3 [SugarContent] 6.8 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 24 cookies [RecipeInstructions] Mix butter and sugar in a bowl. Add yolk and salt. Add essence, flour and corn flakes. Mix with hands until everything has just mixed (don't overmix]. Refrigerate for 10-15 minutes. Make into flat cookie shapes. Bake for 15 minutes at 180°C. Cool. Allow to harden. Serve.
[Name] Fresh Tomato Salsa [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-01-09T15:10:00Z [Description] What to do with all the tomatoes in your garden. Very fresh garden ripe flavors and homemade goodness. Also makes a great topper for sautéed chicken breasts, just add to pan last 2 min. of cooking. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/05/4/picZQvacc.jpg" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "3", "8", "2", "1", "2", "1/2"] [RecipeIngredientParts] ["chopped tomatoes", "green pepper", "garlic cloves", "green onions", "fresh cilantro", "jalapeno chile", "lime juice", "salt"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 49.6 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 346.9 [CarbohydrateContent] 11.3 [FiberContent] 3.2 [SugarContent] 5.6 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 3 1/2 cups [RecipeInstructions] Mix all ingredients in glass bowl. Cover and refrigerate for 1 hour. Serve with your favorite chip.
[Name] Chicken and Tortillas in Chili-Cheese Sauce [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2002-01-09T15:10:00Z [Description] A dear friend works at a winery in Napa,Ca.,and has been sharing recipes that the chef develops.This is one of my favorites. Reccomended wines: Pinot Grigio/Pinot Gris,and Zinfandal. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Cheese", "Meat", "Mexican", "Spicy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1", "2", "2", "2", "6", "2", "2", "1", "1", "3", "1/4", "1"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "onion", "celery ribs", "garlic", "whole black peppercorns", "corn tortillas", "cheese", "green chilies", "light sour cream", "green onions", "cilantro leaf", "garlic"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 356.1 [FatContent] 19.3 [SaturatedFatContent] 9.2 [CholesterolContent] 71.7 [SodiumContent] 454.5 [CarbohydrateContent] 21.7 [FiberContent] 2.5 [SugarContent] 2.5 [ProteinContent] 24.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Place chicken,chopped onion,celery,garlic slices and peppercorns in medium saucepan. Cover with water and bring to boil over high heat. Reduce heat and let simmer 20 minutes. Remove chicken and cool slightly,Shred chicken. Toss tortilla strips and oil in large bowl. Arrange on baking sheet and bake until crisp (about 10 minutes] Let cool slightly. Transfer chicken to large bowl. Add tortilla strips,cheese and chilis. Stir to coat well. Pour into 8x8 baking pan. Combine sour cream,green onion,cilantro and garlic. Mix well. Spread sour cream mixture over chicken. Bake until cheese melts,about 20 minutes.
[Name] Princess Di' Chicken Benedict [AuthorId] 27443 [AuthorName] L DJ3309 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-01-09T15:10:00Z [Description] While cooking in a restaurant I had to prepare daily entree specials using ingredients we had on hand. Made by boss crazy cause he'd ask what the special was, I would tell him don't know haven't named it yet. On this particular day Princess Di was in the headlines thus the name.... [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["6", "1/2", "1", "1/4", NA, "6", "6", "1/2", "1/2", "1", "1", "3"] [RecipeIngredientParts] ["boneless chicken breast halves", "flour", "paprika", "pepper", "Canadian bacon", "tomatoes", "sour cream", "mayonnaise", "lemon juice", "Dijon mustard", "English muffins"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 383.4 [FatContent] 14.1 [SaturatedFatContent] 5.2 [CholesterolContent] 106.5 [SodiumContent] 600.6 [CarbohydrateContent] 22.8 [FiberContent] 1.7 [SugarContent] 2.3 [ProteinContent] 39.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a heavy duty plastic bag pound chicken breast to 1/4 inch. Combine flour, paprika, and pepper. Coat chicken with flour mixture, shaking off excess. In large nonstick skillet, coated with cooking spray saute' chicken til browned and juices run clear. Remove and keep warm. In skillet, brown canadian bacon,turning once, remove, keep warm. Wipe skillet clean with paper towel. Combine sour cream, mayonnaise, lemon juice, mustard in skillet cook stirring constantly over med-low heat til sauce is heated through (do not boil]. Place English muffin on baking sheet, top each half with slice of canadian bacon, chicken breast, 1 slice tomato and 2 tablespoons sauce. Broil til bubbly, serve.
[Name] Basil Mashed Potatoes [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-01-09T15:10:00Z [Description] Make and share this Basil Mashed Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "8", "2", "1/4", "1/2"] [RecipeIngredientParts] ["yukon gold potatoes", "garlic", "kosher salt", "fresh basil leaves", "olive oil", "fresh ground pepper"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 202.6 [FatContent] 7.7 [SaturatedFatContent] 2.6 [CholesterolContent] 11.1 [SodiumContent] 784.9 [CarbohydrateContent] 31.2 [FiberContent] 2.8 [SugarContent] 1.3 [ProteinContent] 3.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place potatoes and garlic in small stock pot,cover with water. Add 1 tsp of the salt and bring to boil over high heat. Cook until tender,about 25 minutes. Drain in colander. Place basil in bowl of food processor,process until finely chopped,with motor still running. Gradually add olive oil. Set aside. Mash potatoes and garlic using ricer or food mill (gives potatoes a better texture,but if you don't have either,just mash them the usual way!]. Transfer to large bowl and add cream,basil-oil mixture,the remaining 1 tsp of salt,and pepper. Mix well. Serve Suggested wines:Cabernet Sauvignion or Pinot Noir.
[Name] Old Kentucky Favorite Potato Salad [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-01-09T15:10:00Z [Description] My mom's recipe. I've made it for years. Have tried a few others, but always come back to this one. The cooking time is for the potatoes. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/05/8/picQaXs74.jpg" [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["6", "5", "1", "1/2", "3", "1 1/2", "3", "2", "2", "1", "1/2", NA] [RecipeIngredientParts] ["potatoes", "celery", "onion", "mayonnaise", "sugar", "cider vinegar", "milk", "celery seed", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 235.5 [FatContent] 2.9 [SaturatedFatContent] 0.9 [CholesterolContent] 82.5 [SodiumContent] 88.3 [CarbohydrateContent] 45.9 [FiberContent] 5.3 [SugarContent] 7.6 [ProteinContent] 7.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In large bowl, mix potatoes and the 4 diced eggs. Add celery, onion,and relish. In small bowl mix mayo, sugar, vinegar, milk, celery seed and garlic salt. Slice remaining egg over potato salad and sprinkle with paprika.
[Name] Hot Buttered Rum Batter [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-09T15:19:00Z [Description] Make and share this Hot Buttered Rum Batter 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/17/05/9/04r81TPQvGcG3LnarHAg_Hot%20Rum%20Toddy%20Batter_2017.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/05/9/azL5LW8fRKuVAbo2hjaO_Hot%20Rum%20Toddy%20Batter_2013.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/05/9/t4h4HY3Q5ibaIBIGn2k8_Hot%20Buttered%20Rum%20Batter_076.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/05/9/17059.jpg" ] [RecipeCategory] Beverages [Keywords] ["Low Protein", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1"] [RecipeIngredientParts] ["butter", "powdered sugar", "brown sugar", "cinnamon", "nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 211.1 [FatContent] 11.6 [SaturatedFatContent] 7.3 [CholesterolContent] 30.5 [SodiumContent] 87.4 [CarbohydrateContent] 28.1 [FiberContent] 0.1 [SugarContent] 27.6 [ProteinContent] 0.1 [RecipeServings] 32.0 [RecipeYield] nan [RecipeInstructions] In large mixer bowl, mix butter, sugars, cinnamon and nutmeg until crumbly. To mix drinks----------. Put two heaping Tablespoons in 8oz cup. Add a jigger of rum and 2 Tbs coffee creamer. Fill cup with hot water.
[Name] Spinach Special Strata [AuthorId] 27443 [AuthorName] L DJ3309 [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2002-01-09T15:19:00Z [Description] Sunday Brunch...also good for supper. Prep night before, bake next morning. I don't usually time myself while cooking just do it so "prep" times are approx. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1/2", "1/2", "1/2", "1", "1", "1/4", "1/2", "6", "4", "1", "2", "2", "1", "1/4", "1", "1"] [RecipeIngredientParts] ["lean ground beef", "mushroom", "fresh spinach", "green onion", "pimiento", "pepper", "eggs", "cream cheese", "milk", "butter", "flour", "milk", "salt", "white pepper", "nutmeg"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 393.9 [FatContent] 23.1 [SaturatedFatContent] 11.3 [CholesterolContent] 253.0 [SodiumContent] 493.0 [CarbohydrateContent] 24.9 [FiberContent] 2.9 [SugarContent] 3.8 [ProteinContent] 22.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut or tear bread into 1\" pieces place half into 9\" baking dish coated with nonstick coating spray. Cut cream cheese into small pieces, put over bread. In heated nonstick skillet add crumbled ground beef and sliced mushrooms,cook til beef is done and mushrooms browned, drain off fat. Add spinach, onions, pimento, garlic salt, and pepper cook 1 minute stirring. Cool. in bowl combine eggs and milk, mix well. Layer meat spinach mixture over bread and cheese. Top with remaining bread pieces. Pour milk/egg mixture over all. cover, chill over night. Remove from freg 30 minutes before baking. Bake covered at 350F degrees for 30 minutes. Remove cover bake another 30 minutes til center is set. Prepare sauce-------------------. In saucepan combine butter and flour over med heat, add hot milk stirring constantly, cook until begins to bubble cook for 1 minute stirring. Add seasonings remove for heat. Cut into serving portions serve with sauce.
[Name] Cinnamon Glazed Popcorn [AuthorId] 27443 [AuthorName] L DJ3309 [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-01-09T15:19:00Z [Description] Make and share this Cinnamon Glazed Popcorn 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/17/06/1/pic4thDNP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/06/1/picpJk8Q0.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1", "1/4"] [RecipeIngredientParts] ["sugar", "ground cinnamon", "salt"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 328.9 [FatContent] 1.5 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 320.9 [CarbohydrateContent] 75.9 [FiberContent] 5.3 [SugarContent] 50.4 [ProteinContent] 6.0 [RecipeServings] nan [RecipeYield] 2 quarts [RecipeInstructions] Spread popcorn over sided baking tray. In small bowl combine egg white, sugar, cinnamon, salt beat with fork til frothy. Pour over popcorn and toss coating all. Bake at 300F degrees for 20 minutes cool store in airtight container.
[Name] Soyabean Milk Drink [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] PT15M [PrepTime] PT7M [TotalTime] PT22M [DatePublished] 2002-01-09T15:21:00Z [Description] Try this, it is a good source of protein for vegetarians. Preparation time given does not include soaking time for the soyabeans. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Soy/Tofu", "Beans", "Chinese", "Asian", "Vegan", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["100", "25", "600", "1"] [RecipeIngredientParts] ["soybeans", "sugar", "water", "screwpine leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 88.7 [FatContent] 2.2 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 10.9 [CarbohydrateContent] 15.8 [FiberContent] 0.4 [SugarContent] 12.7 [ProteinContent] 4.2 [RecipeServings] nan [RecipeYield] 2 glasses [RecipeInstructions] Blend soya beans in an electric food blender with a little water. Mix with the rest of the water. Strain mixture through the muslin cloth. Boil the soyabean milk with sugar and the pandan leak for 10 to 15 min over low heat. Serve cold.
[Name] Ukranian Pickled Beets [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT15M [PrepTime] PT72H [TotalTime] PT72H15M [DatePublished] 2002-01-09T15:22:00Z [Description] When you make pickled beets yourself, you control the spicing. Here's an easy recipe from "Vancouver Entertains". Prep time includes marinating time. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Canadian", "European", "Vegan", "Kosher", "Potluck", "Christmas", "Weeknight", "Canning", "Refrigerator", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "1", "1/4", "1/2", "4", "1/3"] [RecipeIngredientParts] ["beets", "vinegar", "white sugar", "salt", "whole allspice", "cloves", "cinnamon stick"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 146.4 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 150.4 [CarbohydrateContent] 35.0 [FiberContent] 2.0 [SugarContent] 33.0 [ProteinContent] 1.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix beet liquid, vinegar, sugar, salt and spices in a saucepan and bring to a boil. Add beets and return to a boil, then remove from the heat. Transfer beets to a jar and cover with liquid. Marinate in refrigerator for 2 to 3 days, then serve.
[Name] Savoury Tomato Sauce [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2002-01-09T15:23:00Z [Description] Make and share this Savoury Tomato Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Grains", "Fruit", "Vegetable", "Scottish", "European", "Kid Friendly", "Free Of...", "Spicy", "Savory", "< 30 Mins", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "10", "1", "2"] [RecipeIngredientParts] ["butter", "onion", "garlic", "tomatoes", "tomato puree", "ground mace", "mixed herbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 124.1 [FatContent] 9.5 [SaturatedFatContent] 5.1 [CholesterolContent] 20.3 [SodiumContent] 63.9 [CarbohydrateContent] 9.8 [FiberContent] 2.2 [SugarContent] 5.3 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] Heat the butter and oil in a saucepan. Add the onion and garlic and fry until golden. Stir in the tomatoes, tomato purée, stock, mace and herbs. Bring to the boil, stirring. Reduce heat and cover. Simmer gently for 20 minutes.
[Name] Savory Sausage Rolls [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2002-01-09T15:23:00Z [Description] Make and share this Savory Sausage Rolls recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Veal", "Lamb/Sheep", "Pork", "Poultry", "Grains", "Vegetable", "Meat", "Canadian", "Scottish", "European", "Kid Friendly", "Potluck", "Spicy", "Savory", "< 60 Mins", "Oven", "Inexpensive"] [RecipeIngredientQuantities] ["1/4", "1/4", "1", "2 -3", "2 -3", "1/4", "2", "1/2", "1/4", "1/4", "1/2", "1/2", NA, "1", NA, "8", "8", NA, NA] [RecipeIngredientParts] ["ground pork", "ground lamb", "onion", "suet", "lemon, zest of", "Worcestershire sauce", "garlic powder", "onion powder", "nutmeg", "mixed herbs", "fresh sage", "egg", "plain flour", "frozen puff pastry", "sausage meat", "plain flour", "milk"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1039.4 [FatContent] 80.5 [SaturatedFatContent] 29.0 [CholesterolContent] 192.1 [SodiumContent] 1056.9 [CarbohydrateContent] 39.3 [FiberContent] 1.9 [SugarContent] 2.7 [ProteinContent] 37.3 [RecipeServings] 4.0 [RecipeYield] 8 sausage rolls [RecipeInstructions] ----SAUSAGEMEAT FILLING----. Put the first 13 ingredients into a large bowl and mix well. Add the egg and mix again with a fork until everything is thoroughly combined. ----SAUSAGE ROLLS----. Roll the pastry out thinly into a rectangle approximately 9\" x 9\" and then cut it lengthwise into 2 strips. Divide the sausage meat into 2 pieces, dust with flour, and form into 2 rolls the length of the pastry. The rolls should be about ¾ inch in diameter. Lay a roll of sausage meat down the center of each strip, brush down the edges of the pastry with a little milk, fold one side of the pastry over the sausage meat and press the two edges firmly together. Seal the long edges (optional] together by flaking. Brush the length of the two rolls with milk, then cut each into slices 1½ to 2 inches long. Place on a baking sheet and bake at 400 °F to cook the meat thoroughly, and then reduce the temperature to 350 °F and cook for a further 15 minutes. Can be served hot or cold, as appetizers or part of a main course.
[Name] Apple Date Crisp [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2002-01-10T12:07:00Z [Description] This is something a little different than the old standby dessert. Goes great with a scoop of vanilla ice cream a la mode! [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "Nuts", "Low Protein", "Kosher", "Christmas", "Hanukkah", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["8", "2", "2/3", "1/2", "1", "1/3", "1"] [RecipeIngredientParts] ["tart apples", "dates", "brown sugar", "flour", "ground cinnamon", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 458.6 [FatContent] 16.9 [SaturatedFatContent] 6.1 [CholesterolContent] 20.3 [SodiumContent] 178.6 [CarbohydrateContent] 79.1 [FiberContent] 8.5 [SugarContent] 59.7 [ProteinContent] 5.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine the apples and dates in an ungreased 13x9x2 inch baking dish. In a small bowl, combine sugar, flour, and cinnamon. Cut in butter until crumbly. Add nuts and then sprinkle over apples and dates. Bake at 375 degrees F. for 35 to 40 minutes or until the apples are tender. Serve warm.
[Name] Lighter Beef Stroganoff [AuthorId] 20084 [AuthorName] Mary Anne [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2002-01-10T12:07:00Z [Description] This is an easy recipe that I make a lot.....perfect comfort food - without the guilt! I love having leftovers of this to take to work. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1 1/2", "2 1/2", "2", "1", "2", "1/2", "1 1/2", "1", "1/4", "1 1/2", "3"] [RecipeIngredientParts] ["beef sirloin steaks", "mushrooms", "onions", "garlic", "margarine", "salt", "beef broth", "Worcestershire sauce", "all-purpose flour", "nonfat sour cream", "low-fat sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 467.9 [FatContent] 24.2 [SaturatedFatContent] 8.8 [CholesterolContent] 97.9 [SodiumContent] 503.5 [CarbohydrateContent] 32.2 [FiberContent] 1.6 [SugarContent] 7.1 [ProteinContent] 29.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut the beef into thin, bite-sized strips (this is easier if the beef is slightly frozen]. Cook mushrooms, onions, and garlic in a skillet over medium heat until unions are tender. Remove from skillet and set aside. Brown the beef in the skillet. Stir in 1 cup of the beef broth, the salt, and the Worcestershire sauce. Heat to boiling, then reduce heat. Cover and let simmer for 15 minutes. This is a good time to prepare the noodles if they are not already cooked. After 15 minutes, stir in remaining 1/2 cup broth into the flour, then stir into the beef mixture (minimizing lumps]. Add the onion, mushrooms, and garlic mixture. Stir and heat to boiling. Boil and stir for one minute. Stir in the sour cream and serve over noodles.
[Name] Outback Steakhouse's Tangy Tomato Salad Dressing Clone [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-10T12:07:00Z [Description] Make and share this Outback Steakhouse's Tangy Tomato Salad Dressing Clone recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1/4", "1", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["ketchup", "tomato sauce", "corn syrup", "lemon juice", "Worcestershire sauce", "ground black pepper", "cayenne"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 396.7 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1678.3 [CarbohydrateContent] 105.3 [FiberContent] 1.2 [SugarContent] 56.5 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 1 3/4 cups [RecipeInstructions] "Whisk all ingredients together well, chill, and re-whisk before serving."
[Name] Crock Pot Chinese Style Ribs [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10H [PrepTime] PT10M [TotalTime] PT10H10M [DatePublished] 2002-01-10T12:07:00Z [Description] Make and share this Crock Pot Chinese Style Ribs recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/07/0/picudpuE8.jpg" [RecipeCategory] Meat [Keywords] ["Chinese", "Asian", "Kosher", "Potluck", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "1/4", "4", "2"] [RecipeIngredientParts] ["soy sauce", "garlic clove", "orange marmalade", "ketchup"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 884.7 [FatContent] 70.9 [SaturatedFatContent] 22.8 [CholesterolContent] 242.3 [SodiumContent] 979.0 [CarbohydrateContent] 10.9 [FiberContent] 0.2 [SugarContent] 9.3 [ProteinContent] 48.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine soy sauce, marmalade, ketchup, and garlic. Brush on both sides of the ribs. Place in a crock- pot. Pour remaining sauce over all. Cover and cook on low for 8 to 10 hours.

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