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[Name] Spicy Crock Pot Chickpeas [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT8H [PrepTime] PT20M [TotalTime] PT8H20M [DatePublished] 2002-01-14T09:21:00Z [Description] Make and share this Spicy Crock Pot Chickpeas 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/17/17/2/picsjmekm.jpg" [RecipeCategory] Beans [Keywords] ["Vegetable", "Vegan", "Low Cholesterol", "Healthy", "Kosher", "Spicy", "Weeknight", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "2", "4", "2", "2", "1", "1", "1/2", "1/2", "2", "2", "2"] [RecipeIngredientParts] ["onions", "garlic cloves", "ground coriander", "cumin seed", "salt", "fresh ground black pepper", "cayenne pepper", "tomatoes", "chickpeas"] [AggregatedRating] 4.5 [ReviewCount] 31.0 [Calories] 269.4 [FatContent] 4.7 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 930.8 [CarbohydrateContent] 48.4 [FiberContent] 9.7 [SugarContent] 3.5 [ProteinContent] 10.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a skillet over medium heat, cook onions, stirring, just until they begin to brown; then add garlic and all spices and cook, stirring, for 1 minute. Add vinegar and tomatoes and bring to a boil, then place mixture in your slow cooker; add chickpeas and combine well. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, or until the mixture is hot and bubbling. Serve with hot naan or pita bread.
[Name] garlic -pepper t- bone steaks [AuthorId] 27385 [AuthorName] polly salama [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-01-14T09:21:00Z [Description] This is the best recipe for the grill and t-bones. My husband loves them and asks for them all the time. The key to a good steak is bringing it to room temp. before you cook it. The garlic and pepper go hand in hand. [Images] character(0) [RecipeCategory] Steak [Keywords] ["Meat", "Broil/Grill", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "6", NA] [RecipeIngredientParts] ["garlic", "fresh ground pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 6.7 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.8 [CarbohydrateContent] 1.5 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 0.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] bring the t-bones to room temp. mince the garlic and apply liberally to each side of the steak. next with your pepper mill add the fresh ground pepper until the steak is covered on both sides, again apply liberally. the best cooking method is the grill but you can also broil them.
[Name] Fish and Chip Shop Curry Sauce [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-01-14T09:21:00Z [Description] Make and share this Fish and Chip Shop Curry Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Lunch/Snacks", "Fruit", "Scottish", "European", "Low Protein", "Vegan", "Low Cholesterol", "Spicy", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "2", "20", "1", NA, NA] [RecipeIngredientParts] ["onion", "apple", "curry powder", "flour", "water", "tomato puree", "tomato paste", "pepper", "lemon juice"] [AggregatedRating] 4.0 [ReviewCount] 14.0 [Calories] 73.6 [FatContent] 4.8 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 4.0 [CarbohydrateContent] 7.9 [FiberContent] 1.3 [SugarContent] 3.3 [ProteinContent] 0.7 [RecipeServings] 6.0 [RecipeYield] 20 ounces [RecipeInstructions] Chop the onion and apple and fry with the curry powder in the oil until tender. Stir in the flour, cook for 2 minutes and then remove from the heat and add the water, tomato purée, pepper and lemon juice to taste. Simmer for 15 minutes. Store refrigerated.
[Name] Scalloped Potatoes Jarlsberg [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-01-14T09:21:00Z [Description] Make and share this Scalloped Potatoes Jarlsberg 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/17/17/6/picFLsyB4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/17/6/picMu4WcX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/17/6/picduqeIr.jpg"] [RecipeCategory] Potato [Keywords] ["Cheese", "Vegetable", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1 1/2", "1/8", "2", "8", "2", "3/4", "1/4"] [RecipeIngredientParts] ["leek", "butter", "margarine", "all-purpose flour", "salt", "pepper", "milk", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 435.2 [FatContent] 23.7 [SaturatedFatContent] 14.7 [CholesterolContent] 69.4 [SodiumContent] 696.4 [CarbohydrateContent] 40.3 [FiberContent] 3.3 [SugarContent] 3.0 [ProteinContent] 15.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In saucepan, cook leeks in 1/4 cup butter until tender. Stir in flour, salt and pepper. Gradually stir in milk. Cook, stirring constantly, until thickened. In 2-quart buttered baking dish, layer half of the potatoes, half of the leek sauce and half of the cheese. Repeat layers. Bake, covered, at 375°F for 45 minutes. Uncover. Blend bread crumbs and 1/4 cup melted butter. Sprinkle around edge of casserole. Bake 15 minutes longer.
[Name] Maia's Carrot Muffins [AuthorId] 28056 [AuthorName] Audra [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2002-01-14T09:21:00Z [Description] This is the only way I can sneak carrots into my 2 1/2 year old daughter. The whole family likes them! The 3 parts can be prepared the night before and refrigerated uncombined to make the next morning. Also freezes well. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Lunch/Snacks", "Healthy", "< 60 Mins", "For Large Groups", "Oven", "Freezer"] [RecipeIngredientQuantities] ["1", "1 1/2", "1", "1", "2", "1 1/2", "2", "2", "3/4", "1/4", "3/4", "3"] [RecipeIngredientParts] ["raisins", "water", "all-purpose flour", "wheat flour", "baking soda", "cinnamon", "eggs", "applesauce", "brown sugar", "carrots"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 160.8 [FatContent] 3.9 [SaturatedFatContent] 0.6 [CholesterolContent] 20.7 [SodiumContent] 453.5 [CarbohydrateContent] 29.9 [FiberContent] 2.0 [SugarContent] 14.8 [ProteinContent] 3.2 [RecipeServings] 18.0 [RecipeYield] 18 muffins [RecipeInstructions] Preheat oven to 350 degrees. Combine raisins and water and let soak for 15 minutes. Drain and set raisins aside. Meanwhile, in a large bowl, combine flour, baking powder, baking soda and cinnamon. In a small bowl, combine eggs, egg whites, applesauce, oil and brown sugar. Mix well. Combine egg mixture and flour mixture. combine until moistened. Add carrots and raisins. spoon into greased muffin tins or muffin cups. Bake in a preheated oven 20-30 minutes.
[Name] Crock Pot White Kidney Beans With Rosemary [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT10H [PrepTime] PT20M [TotalTime] PT10H20M [DatePublished] 2002-01-14T09:21:00Z [Description] Make and share this Crock Pot White Kidney Beans With Rosemary recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Beans", "Vegetable", "Meat", "Canadian", "European", "Kid Friendly", "Weeknight", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "3", "1", "4", "1", "1", "1/4", "1/2", "1/2", "1", "2"] [RecipeIngredientParts] ["olive oil", "pancetta", "prosciutto", "red onion", "garlic cloves", "potato", "dried rosemary", "fresh parsley leaves", "salt", "fresh ground black pepper", "tomatoes", "white kidney beans"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 255.1 [FatContent] 3.8 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 738.5 [CarbohydrateContent] 45.8 [FiberContent] 11.4 [SugarContent] 8.4 [ProteinContent] 12.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a skillet, heat oil over medium-high heat and add pancetta; cook until it just begins to brown then place in your slow cooker. Note: if you are using the prosciutto, skip the above step and instead heat the oil for the onions, next step. Reduce heat to medium and add onion to pan; cook, stirring, often softened. Add garlic, grated potato, rosemary, parsley, salt and pepper to pan; cook, stirring, for 1 minute. Stir in tomatoes and bring to a boil; cook, stirring, until liquid is reduced by about 1/3, which will take about 2 minutes. Add mixture to slow cooker, along with the beans. Stir well, then add just enough water to barely cover mixture. Cover and cook on Low for 8 to 10 hours or High for 4 to 5 hours, until mixture is hot and bubbly. If using the prosciutto, stir in about 30 minutes before serving if cooking on High, or 1 hour before serving if cooking on Low.
[Name] Sally Lunn Bread [AuthorId] 27588 [AuthorName] Curt Newport [CookTime] PT45M [PrepTime] PT2H30M [TotalTime] PT3H15M [DatePublished] 2002-01-14T09:21:00Z [Description] Make and share this Sally Lunn Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/4", "2", "2/3", "1", "3", "6"] [RecipeIngredientParts] ["milk", "sugar", "salt", "butter", "fresh yeast cake", "eggs", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 570.6 [FatContent] 20.5 [SaturatedFatContent] 11.9 [CholesterolContent] 128.7 [SodiumContent] 749.5 [CarbohydrateContent] 81.2 [FiberContent] 2.7 [SugarContent] 6.7 [ProteinContent] 14.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Scald milk (heat, but do not bring to a boil].", "Remove milk from burner, add sugar, salt, shortening.", "Stir to dissolve, cool to lukewarm.", "Add yeast and beaten eggs.", "Add flour and beat until smooth.", "Cover and let rise until doubled (about 1 hr].", "Stir down and turnbatter into 2 loaf pans or 1 bundt pan, which has been greased.", "Let rise until doubled in bulk (about 1 hr].", "Bake at 350 for 45 minutes.", "Cool slightly, serve warm with butter.", "Separate with two forks instead of cutting with knife." ]
[Name] Banana Bread (With a Twist) [AuthorId] 27922 [AuthorName] Iron Bloomers [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2002-01-14T09:21:00Z [Description] Grandma's recipe handed down over the years, with 1 minor alteration! Stranded without a car, a toddler under foot and half way through the recipe I realized I was out of the margarine the recipe called for..."Oh bother," what to do? Well, there was always peanut butter in the house, and with nothing to lose at that point, I SUBSTITUTED! The end result was this recipe. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Fruit", "Lactose Free", "Healthy", "Free Of...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1 1/2", "1", "1/4"] [RecipeIngredientParts] ["bananas", "baking soda", "eggs", "flour", "sugar", "peanut butter"] [AggregatedRating] 4.0 [ReviewCount] 9.0 [Calories] 219.3 [FatContent] 4.5 [SaturatedFatContent] 1.0 [CholesterolContent] 42.3 [SodiumContent] 170.1 [CarbohydrateContent] 41.0 [FiberContent] 1.5 [SugarContent] 23.6 [ProteinContent] 5.1 [RecipeServings] 10.0 [RecipeYield] 1-2 loaves [RecipeInstructions] Grease 2 loaf pans. Preheat oven to 350°. Mash 2 bananas with 1 teaspoon baking soda. Slightly beat 2 eggs, add sugar and peanut butter, mixing well. Mix in the banana mixture and the flour, combining well. Pour into prepared pans. Bake 40-50 minutes (check at 4 minutes with toothpick and adjust baking time if still \"gummy\"]. Cool 10 minutes, then remove from pans and finish cooling on wire racks. Freezes well.
[Name] Crock Pot Stifado [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT10H [PrepTime] PT20M [TotalTime] PT10H20M [DatePublished] 2002-01-14T09:21:00Z [Description] Make and share this Crock Pot Stifado 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/17/18/1/pic1Hvoi7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/18/1/picvhUvfq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/18/1/picN6AXVD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/18/1/picUJeoJl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/18/1/piczUvLk4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/18/1/picilap1b.jpg"] [RecipeCategory] Stew [Keywords] ["Cheese", "Vegetable", "Meat", "Greek", "European", "Kid Friendly", "Free Of...", "Potluck", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["1", "2", "3", "4", "1/2", "1/2", "3", "1 1/2", "1", "1", "1"] [RecipeIngredientParts] ["stewing beef", "onions", "garlic cloves", "ground cinnamon", "ground allspice", "red wine vinegar", "tomato sauce", "white sugar", "bay leaf", "feta cheese"] [AggregatedRating] 5.0 [ReviewCount] 117.0 [Calories] 332.4 [FatContent] 14.6 [SaturatedFatContent] 7.0 [CholesterolContent] 119.0 [SodiumContent] 725.0 [CarbohydrateContent] 13.2 [FiberContent] 2.4 [SugarContent] 7.5 [ProteinContent] 38.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oil in a skillet over medium-high heat and brown beef-- in batches if necessary, adding more oil if needed. Transfer beef to crock pot with a slotted spoon. Reduce heat to medium and add onions to skillet, cooking until soft; add garlic, cinnamon and allspice and cook for 1 minute. Add vinegar, tomato sauce, sugar and bay leaf and stir well to combine. Pour mixture over meat. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until beef is tender. Add feta cheese, cover again, and cook on High for 10 minutes. Discard bay leaf and serve over hot buttered pasta or mashed potatoes.
[Name] Chocolate Almond Fudge Cake [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2002-01-14T09:21:00Z [Description] This made a great special occasion cake, (birthday) this weekend. Very Nummy! Caught my eye on the new Canadian Living mag calendar for December 2002. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Canadian", "Kid Friendly", "Potluck", "Spring", "Summer", "Winter", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["3", "2", "3/4", "1 1/2", "1 1/2", "1", "3/4", "1", "1/2", "4", "2", "1", "1/4", "1/4", "1"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking soda", "baking powder", "salt", "butter", "margarine", "water", "sour cream", "eggs", "vanilla", "icing sugar"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 399.8 [FatContent] 20.9 [SaturatedFatContent] 10.9 [CholesterolContent] 99.3 [SodiumContent] 387.6 [CarbohydrateContent] 49.9 [FiberContent] 3.1 [SugarContent] 27.5 [ProteinContent] 7.0 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Measure all cake ingredients into large mixer bowl. Beat until blended, then beat on high 3 minutes. Pour into three parchment paper lined or greased 9 inch round layer cake pans. Bake at 350°F for 25 to 30 minutes or until cake tester inserted in centre comes out clean. Cool in pans 10 minutes, then invert onto cooling rack. Cool completely. Beat cream, cocoa and icing sugar until stiff peaks form. Place one cake layer on serving plate and spread with 1/3 cream mixture, sprinkle with 1/3 nuts. Add remaining layers with cream and nuts. Refrigerate until serving time. To toast almonds, place on baking sheet in oven for 3 to 5 minutes after cakes have baked.
[Name] Zippy Dressing [AuthorId] 27443 [AuthorName] L DJ3309 [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2002-01-14T09:21:00Z [Description] Make and share this Zippy Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/4", "1/4", "1", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["dry mustard", "sugar", "cornstarch", "water", "vinegar", "catsup", "horseradish", "Worcestershire sauce", "salt", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 11.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 159.8 [CarbohydrateContent] 2.5 [FiberContent] 0.1 [SugarContent] 1.6 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] 12 oz. [RecipeInstructions] Combine first 3 ingredients in saucepan gradually add the cold water. Cook and stir over med heat til thickens. Remove from heat, Cover with paper towel, to keep skin from forming. Cool to lukewarm, about 10 minutes. Beat in remaining ingredients with whisk. Transfer to container with lid. Chill.
[Name] Italian Butter (No Real Butter) [AuthorId] 10271 [AuthorName] Mark O. [CookTime] PT2M [PrepTime] PT10M [TotalTime] PT12M [DatePublished] 2002-01-14T09:21:00Z [Description] Make and share this Italian Butter (No Real Butter) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["European", "Vegan", "Kid Friendly", "Free Of...", "High In...", "Potluck", "< 15 Mins", "No Cook", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "1", "1", "2"] [RecipeIngredientParts] ["red pepper flakes", "ground black pepper", "garlic powder", "garlic", "dried oregano", "dried rosemary", "dried basil", "dried parsley", "kosher salt", "extra virgin olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1216.9 [FatContent] 117.5 [SaturatedFatContent] 17.0 [CholesterolContent] 0.0 [SodiumContent] 4696.1 [CarbohydrateContent] 46.5 [FiberContent] 16.3 [SugarContent] 2.4 [ProteinContent] 9.7 [RecipeServings] nan [RecipeYield] 1/2 cup [RecipeInstructions] Using a mortar& pestle, grind together red and black peppers, dried herbs, garlic powder, minced garlic, and salt. Mix herb mixture into a small bowl. Pour olive oil on top. Mix throughly. And serve. Store unused mixture in an air-tight container. Can be easily multiplied to make larger portions.
[Name] Chocolate Sponge [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2002-01-14T09:21:00Z [Description] Make and share this Chocolate Sponge recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "1", "1", "1", "1", "3/4", "1"] [RecipeIngredientParts] ["butter", "golden syrup", "egg", "sugar", "cocoa powder", "flour", "baking powder", "vanilla essence", "milk", "baking soda"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1528.3 [FatContent] 59.7 [SaturatedFatContent] 35.5 [CholesterolContent] 359.0 [SodiumContent] 2125.6 [CarbohydrateContent] 225.8 [FiberContent] 5.2 [SugarContent] 107.2 [ProteinContent] 26.8 [RecipeServings] nan [RecipeYield] 1 sponge [RecipeInstructions] Melt the butter and the syrup (I use the microwave]. Add egg and sugar, beat well. Sift together flour, cocoa and baking powder. Add to butter mixture. Add vanilla and lastly the baking soda dissolved in the milk. Bake 30-40 minutes at 190C (375F] degrees. Fill with whipped craem and dust with icing sugar before serving.
[Name] Patti Labelle's Macaroni and Cheese [AuthorId] 28201 [AuthorName] yooper [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2002-01-14T09:21:00Z [Description] Got this off of the "Good Morning America" website after I saw her cook this on the show. This is the best macaroni and cheese I have ever tasted!! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/18/6/picSntKIZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/18/6/5lV3DdU0TduAdl4i8uJx_C1C009F8-C922-47A0-9269-E90EF40EE552.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/18/6/2psHotSoWxPUsjGZGxbQ_IMG_0607.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/18/6/picAaJM4h.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/18/6/ZAlBTmOZQm5dsoIuUMgu_9B1397DC-214C-4577-9A88-81BF0124825E.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/17186/prxrFao3QJCdNZSSf8PT_57F245D2-C3A0-4271-A18D-4E76930C7510.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/17186/kdCbXhYRnq9SP8PbVaXk_15146661129562077432414.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/18/6/picPqPNLg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/18/6/picK6Hlcv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/18/6/rCxRdUhJS7aOPqvH8hbB_1155149078020778.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/18/6/DIaxab0BSu7ROCdILzTE_2210396722592816.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/18/6/62CeQVrQdezTVTprQQEa_1533662746649330.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/18/6/picyYcdM3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/18/6/picuvWIjV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/18/6/picKp292K.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/17186/aFLFZbujSYWT8zPK6hsO_IMG_2417.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/17186/HQzciV3nS0mH6ZeulCsS_20170402_124148.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/18/6/tGA7sseCQqLcdcLD6GVb_1411932057873.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/18/6/iVTuxNOBRCWzygCHerxb_mac%20%26%20cheese.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/18/6/aWdVVIeuQt6CLssHcA8k-20140302_180329.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/18/6/iQ4UEx3RaKLcPUD5GQea-image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/18/6/H96B7IC2QBGesrTZq5X0-Decided_to_make_Mac_n_cheese_for_the_first_time_lo", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/18/6/R46eVbcQThef77Rpdedi-20131128_115339.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/18/6/OUhKACevTfCkRTrXNKWj-image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/18/6/picLjWtOE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/18/6/picvC5xBB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/18/6/picExkE4P.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/18/6/picXSN2S4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/18/6/pic87qbMV.jpg"] [RecipeCategory] Cheese [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "8", "1", "1/2", "1/2", "1/2", "1/2", "2", "8", "2", "1/4", "1/8"] [RecipeIngredientParts] ["macaroni", "butter", "butter", "muenster cheese", "mild cheddar cheese", "sharp cheddar cheese", "monterey jack cheese", "half-and-half", "Velveeta cheese", "eggs", "seasoning salt", "fresh ground pepper"] [AggregatedRating] 5.0 [ReviewCount] 162.0 [Calories] 631.8 [FatContent] 38.8 [SaturatedFatContent] 23.0 [CholesterolContent] 153.5 [SodiumContent] 749.7 [CarbohydrateContent] 48.3 [FiberContent] 1.8 [SugarContent] 4.1 [ProteinContent] 22.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Lightly butter a deep 2 1/2 quart baking dish. Fill a large pot with water and bring to a rapid boil. Add macaroni and the 1 TB oil. Cook for 7 minutes, or until somewhat tender. Drain well, and return to the pot. Meanwhile, in a small saucepan, melt 8 TB of the butter. Stir into macaroni. In a large bowl, combine all of the shredded cheeses. To the macaroni, add 1 1/2 cups of shredded cheeses, half and half, the cubed cheese and the eggs, and the seasoned salt and pepper. Transfer to the prepared casserole dish, and top with remaining 1/2 cup shredded cheese. Dot with remaining 1 TB of the butter. Bake for 30-35 minutes or until the edges are golden brown and bubbly. Serve hot. Serves 8.
[Name] Beef Round Steak Roll Up [AuthorId] 3288 [AuthorName] TishT [CookTime] PT6H [PrepTime] PT20M [TotalTime] PT6H20M [DatePublished] 2002-01-14T09:21:00Z [Description] You can make the roll ups the night before and just set up to cook in the a.m. An easy meal to come home to. You can also use boneless chicken breast for this recipe with little change. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Vegetable", "Meat", "Weeknight"] [RecipeIngredientQuantities] ["2", "1/2", "1/3", "1/4", "1/4", "1/4", "2", "1", "1 -2", NA, "2", "1", NA, NA] [RecipeIngredientParts] ["boneless beef round steak", "carrot", "zucchini", "green pepper", "green onion", "parmesan cheese", "fresh parsley", "garlic", "pasta", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 262.4 [FatContent] 11.3 [SaturatedFatContent] 3.0 [CholesterolContent] 84.6 [SodiumContent] 127.2 [CarbohydrateContent] 2.5 [FiberContent] 0.7 [SugarContent] 1.2 [ProteinContent] 35.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut the meat into 6 pieces and pound each piece to about 1/4 inch thickness. Combine the vegetables, Parmesan cheese and seasonings: place 1/3 cup in the center of each piece. Roll meat up around filling and secure them with toothpicks. Brown the roll ups in oil in a skillet. Transfer the roll ups to a 5 qt. slow cooker and top with spaghetti sauce. Cover and cook on low for 6 hours or until the meat is tender. Cook Pasta. Take the toothpick out and serve roll up over pasta. Sprinkle with additional Parmesan if desired.
[Name] Sweet & Sour Meatballs [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT5H [PrepTime] PT10M [TotalTime] PT5H10M [DatePublished] 2002-01-14T09:21:00Z [Description] Make and share this Sweet & Sour Meatballs 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/17/18/8/picz2GDPC.jpg" [RecipeCategory] Meat [Keywords] ["Weeknight", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "2", "1"] [RecipeIngredientParts] ["ground beef", "egg", "onion", "salt", "chili sauce", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 474.3 [FatContent] 20.3 [SaturatedFatContent] 7.8 [CholesterolContent] 118.3 [SodiumContent] 782.9 [CarbohydrateContent] 45.0 [FiberContent] 3.6 [SugarContent] 30.5 [ProteinContent] 26.4 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, combine beef, egg, onion and salt. Mix together, then shape into little balls. In a slow cooker combine chili sauce, lemon juice and grape jelly. Stir in meatballs and cook on high for 4 to 5 hours.
[Name] Italian Style Steak [AuthorId] 27395 [AuthorName] Manda [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2002-01-14T09:21:00Z [Description] I am posting this recipe as a request for venison recipes. This is the only way that my family will eat deer meat, and it is also very tasty with regular steak. I skip the whole meat thing altogether, but I love the sauce over top of the noodles with lots of cheese (I always add extra, and extra 'shrooms too!) [Images] character(0) [RecipeCategory] Wild Game [Keywords] ["Meat", "European", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", NA, "2", "1/4", NA, NA, "1", "1", "1", "1", "1/2", "1/2", "1", "1", "1", NA] [RecipeIngredientParts] ["beef sirloin", "flour", "salt", "black pepper", "green pepper", "onion", "mushrooms", "tomato sauce", "water", "oregano", "basil", "garlic powder", "mozzarella cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 445.4 [FatContent] 27.2 [SaturatedFatContent] 12.3 [CholesterolContent] 105.5 [SodiumContent] 892.4 [CarbohydrateContent] 17.4 [FiberContent] 2.9 [SugarContent] 6.8 [ProteinContent] 33.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Soak steak in Italian dressing several hours in refrigerator. Cut steak in 2 pieces. Combine flour, salt, and pepper. Pound into steak with meat pounder. In skillet, brown steak in oil; drain. Top steak with green pepper, onion, mushrooms, and combined tomato sauce, water, and spices. Cover and simmer 45 minutes or until veggies are tender. Top with cheese and continue cooking until cheese melts. Serve over hot cooked noodles.
[Name] Barbecued Baked Beans [AuthorId] 26268 [AuthorName] susan [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2002-01-14T09:21:00Z [Description] I get raves about these at every picnic or pot-luck! My family loves them, too. Don't let the raisins and apple scare you off! No one ever guesses the 'secret' ingredients! [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Beans", "Low Cholesterol", "Healthy", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["32", "3/4", "1/2", "1", "1", "1", "1/3", "3"] [RecipeIngredientParts] ["barbecue sauce", "light brown sugar", "tart apple", "onion", "garlic", "golden raisin", "bacon"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 314.6 [FatContent] 3.3 [SaturatedFatContent] 1.1 [CholesterolContent] 11.8 [SodiumContent] 961.9 [CarbohydrateContent] 66.8 [FiberContent] 10.7 [SugarContent] 26.5 [ProteinContent] 9.8 [RecipeServings] nan [RecipeYield] 1 casserole [RecipeInstructions] Preheat oven to 350. Drain beans and remove the fat pieces. Combine beans with remaining ingredients except for bacon. Pour into a greased 1 1/2 quart casserole dish. Arrange bacon on top. Bake uncovered for 50-60 minutes.
[Name] Green Tomato Chutney [AuthorId] 27922 [AuthorName] Iron Bloomers [CookTime] PT1H [PrepTime] PT1H [TotalTime] PT2H [DatePublished] 2002-01-14T09:21:00Z [Description] This is a spicy, tangy relish that goes great with pot roast, roast pork, just about any meat. It was given to me by a co-worker years ago. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Vegetable", "Spicy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "5", "2 1/4", "1 1/2", "3", "1 1/2", "1/4", "2", "2"] [RecipeIngredientParts] ["lemon", "garlic clove", "green tomatoes", "brown sugar", "raisins", "candied ginger", "salt", "cayenne", "cider vinegar"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 582.6 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 771.0 [CarbohydrateContent] 146.3 [FiberContent] 5.6 [SugarContent] 130.6 [ProteinContent] 4.3 [RecipeServings] nan [RecipeYield] 5 pints [RecipeInstructions] Combine all in a large pot. Bring to a boil, reduce heat and simmer until the tomatoes a tender. Time will vary due to the firmness of the tomatoes. Should take about 1 hour. Pack into hot, sterile jars and seal. Let cool completely (I have never found it necessary to use boiling water bath, but feel free to if you feel safe--10 minutes should do it for pint and 6 oz jars]. If apples are plentiful, they can replace the tomatoes--just as good that way.
[Name] Fruit Medley [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-01-14T09:22:00Z [Description] Make and share this Fruit Medley recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Dessert", "Lunch/Snacks", "Pineapple", "Tropical Fruits", "Fruit", "Canadian", "Kid Friendly", "Potluck", "Spring", "Summer", "Winter", "< 15 Mins", "No Cook", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/4", "2", "2", "1/8", "1", "1", "1/3", "1/3", "1", "1"] [RecipeIngredientParts] ["plain low-fat yogurt", "light cream cheese", "honey", "ground ginger", "mandarin orange sections", "pineapple chunks", "seedless grapes", "banana", "lemon juice", "coconut"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 142.4 [FatContent] 3.4 [SaturatedFatContent] 2.4 [CholesterolContent] 6.3 [SodiumContent] 44.3 [CarbohydrateContent] 28.4 [FiberContent] 1.7 [SugarContent] 24.7 [ProteinContent] 2.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For sauce, in a small mixing bowl stir together yogurt, cheese, honey, and ginger'til mixture is smooth, cover and chill if desired. Drain orange sections and pineapple chunks. In a medium bowl combine the orange sections, pineapple chunks and grape halves. In a small bowl toss together banana slices and lemon juice, add fruit mixture. Chill. To serve, divide the fruit mixture among 4 dessert dishes. Top each with the sauce and the coconut.
[Name] Curt's Playoff Jambalaya [AuthorId] 27588 [AuthorName] Curt Newport [CookTime] PT2H [PrepTime] PT45M [TotalTime] PT2H45M [DatePublished] 2002-01-14T09:22:00Z [Description] Good things come to those who wait. Let this cook during the game, and it should be ready when the games' over. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Pork", "Poultry", "Meat", "Creole", "Spicy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "4", "2", "2", "2", "1", "1", "2", "2", "1", "2", "2", NA, NA, "2"] [RecipeIngredientParts] ["chicken breasts", "sweet onion", "garlic", "tomato sauce", "rice", "butter", "beer", "green bell peppers", "stewed tomatoes", "kidney beans", "crushed red pepper flakes", "paprika"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 595.8 [FatContent] 22.8 [SaturatedFatContent] 8.3 [CholesterolContent] 71.2 [SodiumContent] 1502.4 [CarbohydrateContent] 69.2 [FiberContent] 9.5 [SugarContent] 10.1 [ProteinContent] 25.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large stockpot, saute onions and peppers until onions are soft. In a skillet, brown the chicken. When nearly done, add the sausage, to brown, even if it is already cooked. Add cooked meats to stockpot. Add tomato sauce, tomatoes, jalapenos (uncooked], kidney beans, chicken stock, crushed red pepper, hot sauce and beer, and cook on medium for 20 minutes, to blend flavors. Turn mixture to\"high\" until a boil is achieved. Boil for 5 minutes. Add rice, and turn to low. Cook until rice is done AND you reach desired consistency. SHould be about 45-60 minutes, perhaps more. Water may be substitued for the chicken stock. I just like the extra flavor it adds.
[Name] Pat Preaw Waan [AuthorId] 10271 [AuthorName] Mark O. [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-01-14T09:22:00Z [Description] Delicious Thai version of "Sweet & Sour Chicken". Easy to prepare. Shrimp or any other meat may be used in place of chicken. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/19/5/picULkqnC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/19/5/picuVjcwl.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Chicken", "Pineapple", "Poultry", "Tropical Fruits", "Fruit", "Vegetable", "Meat", "Thai", "Asian", "Kid Friendly", "< 30 Mins", "Beginner Cook", "Stir Fry", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["200", "100", "100", "100", "100", "1", "1", "1", "2", "3", "1/2", "1", "2"] [RecipeIngredientParts] ["chicken breasts", "cucumbers", "tomatoes", "carrots", "spring onion", "onion", "fish sauce", "oyster sauce", "tomato sauce", "sugar", "garlic"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 208.5 [FatContent] 11.8 [SaturatedFatContent] 2.3 [CholesterolContent] 32.0 [SodiumContent] 693.8 [CarbohydrateContent] 14.3 [FiberContent] 1.8 [SugarContent] 7.4 [ProteinContent] 12.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut chicken, vegetables, and pineapple into mouth sized pieces. Pour oil in a work, fry garlic until it becomes golden color. Add sliced chicken and stir, then add oyster sauce, fish sauce, sugar and stir contantly. Pour pineapple, cucumber, tomatoes, large onion and baby corn in the wok then add tomato sauce. Stir until fresh vegetable are all dente, add spring onion. Flavour to taste and serve with rice.
[Name] Chocolate Chunk Muffins [AuthorId] 28774 [AuthorName] Janice [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-01-14T09:22:00Z [Description] These are the ultimate muffins for all chocolate lovers. These melt in your mouth muffins won't last long. They are fantastic! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/19/6/picQyVv0E.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "20", "2", "1", "1", "2", "1 1/3", "1", "2", "4"] [RecipeIngredientParts] ["bittersweet chocolate", "flour", "baking soda", "salt", "vanilla", "butter", "light brown sugar", "eggs"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 206.3 [FatContent] 10.8 [SaturatedFatContent] 6.4 [CholesterolContent] 38.0 [SodiumContent] 153.9 [CarbohydrateContent] 27.6 [FiberContent] 1.1 [SugarContent] 20.9 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 36 muffins [RecipeInstructions] Preheat oven to 350 F. Spray 3 dozen muffin cups. Melt the bittersweet chocolate with 1 cup of the chocolate chips in the microwave about a minute to 1 ½ minutes, stirring every 30 seconds, do not overheat. Combine dry ingredients. Combine milk and vanilla. In bowl of an electric mixer cream butter and brown sugar. Add the eggs one at a time mixing in thoroughly. Add the melted chocolate. Alternately add the flour and the milk mixtures beginning and ending with the flour. Fold in remaining chocolate chips. Drop the batter into prepared cups with muffin scoop. Bake 25 minutes. Remove from muffin tins immediately to cooling rack. Makes 3 dozen muffins.
[Name] Linguine with Red Clam Sauce [AuthorId] 9590 [AuthorName] Elena Bedner [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-14T09:22:00Z [Description] Make and share this Linguine with Red Clam 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/17/19/7/awwIGCNfSWGwqAmBubSJ-get-attachment.aspx.jpg" [RecipeCategory] European [Keywords] ["Healthy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "3", "3", "1", "1/2", "1/4", "1", "1/2", "16", "1", "1"] [RecipeIngredientParts] ["butter", "olive oil", "garlic", "diced tomatoes", "fresh parsley", "dried oregano", "dried basil", "salt", "minced clams", "linguine", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 23.0 [Calories] 817.3 [FatContent] 25.8 [SaturatedFatContent] 9.3 [CholesterolContent] 106.5 [SodiumContent] 740.7 [CarbohydrateContent] 99.3 [FiberContent] 5.5 [SugarContent] 6.2 [ProteinContent] 45.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat butter and olive oil in pan over medium high heat. Add garlic and cook till garlic is golden, about 3 minutes. Add parsley, oregano, basil, tomatoes, and salt to pan, mixing well. Add undrained clams. Bring mixture to a boil. Simmer for 5 minutes. Cook pasta according to directions; drain. Add lemon juice to sauce, cook for 1 minute. Put pasta in platter and toss with sauce.
[Name] French Canadian Tourtiere II [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2002-01-14T09:22:00Z [Description] This French Canadian Dish has a very distinct flavor. Each chef has his/her own recipe that they hoard because they know their's is the best. This is not my recipe but it is tried and true [Images] character(0) [RecipeCategory] Savory Pies [Keywords] ["Lunch/Snacks", "Pork", "Vegetable", "Meat", "Canadian", "Christmas", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "2", "3", "1", "3/4", "1/2", "1/4", "1/2", "1", "2", NA, "1", "2"] [RecipeIngredientParts] ["onion", "celery", "butter", "garlic cloves", "thyme", "allspice", "salt", "bay leaf", "egg"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 450.4 [FatContent] 34.3 [SaturatedFatContent] 14.7 [CholesterolContent] 159.5 [SodiumContent] 540.7 [CarbohydrateContent] 10.9 [FiberContent] 0.9 [SugarContent] 2.6 [ProteinContent] 23.5 [RecipeServings] 4.0 [RecipeYield] 1 seven and a half inch pie [RecipeInstructions] In a saucepan melt the butter and saute the garlic, onion & celery approximately 4 minutes. Add pork and break it up so there are no lumps, cook the meat until it changes color. Add chicken stock, thyme, salt, allspice and the bay leaf. Cover and simmer for 30 minutes. Remove the bay leaf. Let the mixture cool and add bread crumbs. Place in pie crust and put top crust on sealing the edges by fluting the crusts together. Cut an X in the center of the top crust. Glaze with egg & cream (just brush it on]. Start baking it in lower 1/3 of the oven in a 425 oven for 10 minutes, lower heat to 375, transfer the pie to the middle of the oven and bake for 25 minutes or until the crust is golden.
[Name] Mare's Most Delicious Meatloaf [AuthorId] 26530 [AuthorName] mare5345 [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2002-01-14T09:22:00Z [Description] this meat loaf is sooooooo delicious...very moist, and with delicious gravy...It got raves in the Southern U S Cuisine..I promise it will be the only one you will ever make.. ok...just wait till you taste this.. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/19/9/picCZOJrI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/19/9/piczAPmiX.jpg"] [RecipeCategory] Meat [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "6", "1/2", "2", "1", "1/2", "2", "2", "1"] [RecipeIngredientParts] ["milk", "eggs", "onion", "garlic powder", "salt", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 297.0 [FatContent] 14.2 [SaturatedFatContent] 5.1 [CholesterolContent] 131.7 [SodiumContent] 1065.6 [CarbohydrateContent] 14.3 [FiberContent] 0.7 [SugarContent] 1.5 [ProteinContent] 26.4 [RecipeServings] 8.0 [RecipeYield] 1 nice sized loaf [RecipeInstructions] put meat, bread (broken up in large pieces], both eggs beaten with the milk, onion, garlic powder, salt, and pepper. in a large bowl. then mix about 1/2 the can of soup into meat mixture (if you are using 2 small cans mix 1 can into meat mixture]. mix thoroughly with VERY clean hands. shape into a loaf (it will be soft, very mushy to be exact, a friend told me to say it is the consistancy of\"tuna salad\" or canned cat food\"] don't worry, it is a sort of flatter than most meat loafs. Mix about 1 cup of water with remaining soup (if you are using the large can] and pour over loaf (or mix 1 cup water with the other small can and pour over loaf]. Bake at 375 degrees about 1 hour and 30 minutes (adding water periodically]. if the gravy looks too light -- cook for another 30 minutes -- it will never be too dry -- but the gravy will have a little more flavor -- keep scrapping down the sides. It will be golden brown on top and you will have delicious gravy to use over rice or potatoes. It is the best meat loaf you will ever eat (it is VERY moist and so delicious].
[Name] Chicken Chilaquiles [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2002-01-14T09:22:00Z [Description] Make and share this Chicken Chilaquiles recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Chicken", "Poultry", "Cheese", "Vegetable", "Meat", "Mexican", "Kid Friendly", "Potluck", "Spicy", "< 60 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "1/4", "1", "3/4", "1", NA] [RecipeIngredientParts] ["flour tortillas", "chicken", "turkey", "salsa", "monterey jack cheese", "mozzarella cheese", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 792.8 [FatContent] 41.5 [SaturatedFatContent] 12.4 [CholesterolContent] 33.5 [SodiumContent] 1557.1 [CarbohydrateContent] 82.4 [FiberContent] 5.8 [SugarContent] 5.1 [ProteinContent] 22.8 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Heat oil in a large skillet until hot. Cook tortilla strips in hot oil for 30 to 60 seconds or until they are a light golden brown; drain on paper towel. Place the tortilla strips in a lightly greased 2-quart baking dish. Top with cooked poultry, salsa and shredded cheese. Bake 30 to 35 minutes or until cheese is melted and bubbly around the edges. Serve with sour cream or guacamole.
[Name] Maryland Chicken Kabobs [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT10M [PrepTime] PT2H10M [TotalTime] PT2H20M [DatePublished] 2002-01-14T09:22:00Z [Description] I was feeling like a little barbecue action tonight so I dug out this recipe. I love fruit on the grill and the banana is a bit unexpected. The original recipe calls for chicken thigh pieces butI've always used chicken breasts. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Fruit", "Meat", "Kid Friendly", "Summer", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3 -4", "1", "1", "1", "6", "1", "4", "2", NA] [RecipeIngredientParts] ["boneless skinless chicken breasts", "white wine vinegar", "lemon juice", "honey", "olive oil", "garlic", "bacon", "bananas"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 450.7 [FatContent] 31.8 [SaturatedFatContent] 6.5 [CholesterolContent] 66.7 [SodiumContent] 247.7 [CarbohydrateContent] 18.5 [FiberContent] 1.6 [SugarContent] 11.6 [ProteinContent] 23.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut the chicken into bite sized pieces. Combine the vinegar, lemon juice, honey, oil, garlic and salt and pepper to taste in a large bowl. Add the chicken and toss until well coated. Cover and leave to marinate 1-2 hours. Cut each strip of bacon in half. Cut the bananas into 1\" lengths and brish with lemon juice. Wrap a piece of bacon around each piece of banana. Remove the chicken from the marinade, reserve the marinade for basting. Thread the chicken and banana rolls onto the skewers. Barbecue the kabobs over hot coals 8-10 minutes until the chicken is cooked through. Baste the kabobs with the marinade and turn the skewers frequently. Serve with corn on the cob and mango relish.
[Name] Turkey Pasties [AuthorId] 15572 [AuthorName] Clifford Boren [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-01-14T09:22:00Z [Description] Make and share this Turkey Pasties recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Poultry", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "1", "1", "3", "1", "1", "1", "2", "1 1/2", "1", "1/2", NA] [RecipeIngredientParts] ["ground turkey", "onion", "garlic cloves", "nutmeg", "cinnamon", "allspice", "chili powder", "corn", "broccoli", "fresh coarse ground black pepper"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 536.3 [FatContent] 21.5 [SaturatedFatContent] 5.8 [CholesterolContent] 179.3 [SodiumContent] 279.2 [CarbohydrateContent] 44.6 [FiberContent] 7.5 [SugarContent] 7.6 [ProteinContent] 46.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Sautee turkey, onions, garlic, nutmeg, cinnamon, allspice, chili, corn, broccoli, and peppers until turkey is no longer pink and onions are translucent. Roll out biscuits with a rolling pin until they are about 6 or 7 inches in diameter. Place a large dollop of meat filling in biscuit and fold in half into a half moon shape. Seal with water and cut steam vents into top. Brush top lightly with butter. Bake at 400 for about 15 to 20 minutes until nicely brown.
[Name] Taco salsa dip [AuthorId] 5929 [AuthorName] Roberta Barker [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2002-01-14T09:22:00Z [Description] Make and share this Taco salsa dip recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Cheese", "Canadian", "Kid Friendly", "< 30 Mins", "No Cook", "Refrigerator", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/2", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["Philadelphia Cream Cheese", "mayonnaise", "salsa", "cheddar cheese", "green pepper", "green onion"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Blend the cream cheese, mayo and salsa together. Spread in a serving platter. Top with chopped veggies. Put in refrigerator for about three hours. Remove from fridge about 1/2 hour before serving so it softens for easy dipping. I have made it the day before and it turns out just fine.
[Name] Mint Sauce [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2002-01-14T09:22:00Z [Description] Make and share this Mint 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/17/20/4/01463929052.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/20/4/picU7DDeD.jpg"] [RecipeCategory] Sauces [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "2", "1/4"] [RecipeIngredientParts] ["water", "sugar", "vinegar", "of fresh mint"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 208.9 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 9.7 [CarbohydrateContent] 51.9 [FiberContent] 1.6 [SugarContent] 49.9 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Combine the water and sugar in small pot. Stir over low heat until the sugar has dissolved. Bring to boil, reduce heat and simmer about 3 minutes. Remove from heat and stir in the vinegar and the mint. Cool slightly and serve in a jug.
[Name] TR's Angel Biscuits [AuthorId] 27588 [AuthorName] Curt Newport [CookTime] PT12M [PrepTime] PT45M [TotalTime] PT57M [DatePublished] 2002-01-14T09:22:00Z [Description] Make and share this TR's Angel Biscuits recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["5", "3", "3", "1", "1", "3/4", "1", "1/2", "2"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "baking soda", "salt", "shortening", "dry yeast", "water", "buttermilk"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 266.8 [FatContent] 11.0 [SaturatedFatContent] 2.8 [CholesterolContent] 1.3 [SodiumContent] 347.1 [CarbohydrateContent] 36.3 [FiberContent] 1.2 [SugarContent] 4.2 [ProteinContent] 5.6 [RecipeServings] nan [RecipeYield] 15 biscuits [RecipeInstructions] ["Combine flour, sugar, baking powder, soda, salt.", "Cut in shortening.", "Dissolve yeast in warm water, stir into buttermilk.", "Add buttermilk mixture to dry ingredients and stir until moistened.", "Cover and chill.", "When ready to use, roll out dough on lightly floured surface to 1/2-3/4\" thickness.", "Cut out biscuits with 2\" cutter, place on lightly greased cookie sheet.", "Bake at 400 degrees for 12 minutes.", "*Doughwill keep in refrigerator for several weeks if unused/prepared in advance." ]
[Name] The Best Dipping Sauce [AuthorId] 20371 [AuthorName] Lennie [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-14T09:22:00Z [Description] This is absolutely the best dipping sauce for wontons (or other similar yummies). Double the recipe (at least) if you're having a party or a crowd over to watch the big game. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/20/6/pic31EU8U.jpg" [RecipeCategory] Sauces [Keywords] ["Vegetable", "Canadian", "Asian", "Vegan", "Kid Friendly", "Kosher", "Potluck", "< 15 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1", "1/2", "1/2", "1", "2"] [RecipeIngredientParts] ["low sodium soy sauce", "rice vinegar", "green onion", "fresh ginger"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 23.1 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1062.8 [CarbohydrateContent] 3.0 [FiberContent] 0.3 [SugarContent] 0.6 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all ingredients in a small bowl with a whisk. Serve immediately as a dipping sauce for wontons (steamed or deep-fried] or spring rolls, or refrigerate until needed. Note: if you can't find the chili oil, a good substitute is 1/2 tsp vegetable oil and a goodly pinch of dried red pepper flakes or cayenne pepper.
[Name] Crock Pot Ham [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2002-01-14T09:22:00Z [Description] A while ago someone asked for a recipe for crock pot ham, Diana Neal suggested doing it with pineapple and brown sugar so last night I experimented and this recipe is the result. Mitchell hams are a small solid ham but you can adjust this recipe to accommodate any size or type of ham Do not over cook it. The raisin sauce is so easy and tastes great. Since this is a first try recipe I would ask anyone that tries this recipe to please send in comments and any adjustments that you make I feel it has a way to go before it is just right. [Images] character(0) [RecipeCategory] Ham [Keywords] ["Pineapple", "Pork", "Pears", "Tropical Fruits", "Fruit", "Meat", "Canadian", "Weeknight"] [RecipeIngredientQuantities] ["1", "1", "3", "1/2", "16", "3", "3/4"] [RecipeIngredientParts] ["crushed pineapple", "brown sugar", "allspice", "whole cloves", "shallots", "dark raisin"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 191.3 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 10.0 [CarbohydrateContent] 49.9 [FiberContent] 1.9 [SugarContent] 40.4 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix all the ingredients except raisins and ham in your crock pot. Place ham in crock pot, spoon some of the mixture over the ham, turn to low. Cook for 4 hours, after 3 hours add the raisins to the pot. Carve and serve. Put sauce in a serving bowl and it's done.
[Name] Orange Coconut Pound Cake [AuthorId] 27922 [AuthorName] Iron Bloomers [CookTime] PT1H15M [PrepTime] PT20M [TotalTime] PT1H35M [DatePublished] 2002-01-14T09:22:00Z [Description] Make and share this Orange Coconut Pound Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Coconut", "Fruit", "Nuts", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "3", "6", "1", "1", "1", "3", "1", "1"] [RecipeIngredientParts] ["margarine", "butter flavor shortening", "sugar", "eggs", "orange, zest of", "flour", "milk", "flaked coconut"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 530.9 [FatContent] 21.6 [SaturatedFatContent] 6.5 [CholesterolContent] 108.6 [SodiumContent] 150.1 [CarbohydrateContent] 78.2 [FiberContent] 1.1 [SugarContent] 53.0 [ProteinContent] 7.3 [RecipeServings] 12.0 [RecipeYield] 1 tube cake [RecipeInstructions] Grease and flour 10-inch tube pan. Preheat oven 350°. Cream margarine, shortening, and sugar till light and fluffy, about 10 minutes. Beat in eggs 1 at a time, beating well after each one. Add extract, zest and juice; combine well. Alternately add flour and milk, beating well after each addition. Add coconut and beat 1 minute. Pour into prepared pan; bake 1 hour and 15 minutes till test done. Cool 15 minutes remove to wire rack to cool completely.
[Name] Campbell's 15-Minute Chicken, Broccoli & Rice Dinner [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2002-01-14T09:22:00Z [Description] Make and share this Campbell's 15-Minute Chicken, Broccoli & Rice Dinner 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/17/20/9/cfpZTUOPT8qKi8VSArlc_15min-chicken-broccoli-rice_6998.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/20/9/7UEO0DMrSiqDxY6BUm0N_15min-chicken-broccoli-rice_7036.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/20/9/skLGoRwQTKvk8srl8pos_15min-chicken-broccoli-rice_7043.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/20/9/picUghXwc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/20/9/piclGDJu6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/20/9/picGkjO47.jpg"] [RecipeCategory] Chicken [Keywords] ["White Rice", "Poultry", "Rice", "Meat", "Low Cholesterol", "Healthy", "Potluck", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1", "1 1/2", "1/4", "1/4", "2", "2"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "water", "paprika", "pepper", "MINUTE White Rice"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 441.6 [FatContent] 12.1 [SaturatedFatContent] 2.5 [CholesterolContent] 80.8 [SodiumContent] 763.6 [CarbohydrateContent] 48.9 [FiberContent] 3.3 [SugarContent] 1.1 [ProteinContent] 32.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] HEAT oil in skillet. Add chicken and cook until browned. Remove chicken. ADD soup, water, paprika and pepper; stir. Heat to a boil. STIR in rice and broccoli. Top with chicken. Season chicken with additional paprika and pepper. Cover and cook over low heat 5 minute. or until done.
[Name] Crock Pot Rustic Lamb Stew [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10H [PrepTime] PT10M [TotalTime] PT10H10M [DatePublished] 2002-01-14T09:22:00Z [Description] Make and share this Crock Pot Rustic Lamb Stew recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/21/0/oPUebT59Q2aZdv49Sp3Q_0S9A6871.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/17210/k4g3F0vdRcuLYXRo4AvR_1521720473603653517205.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/21/0/d3zVfV8YR761Ka3920Cm_0S9A6901.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/21/0/X6ZgUU0RRCuIueUYnaDo_0S9A6867.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/21/0/w6krqNsqRs6yAlU8DU00-IrishLambStew.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/21/0/picF64b9b.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/21/0/picSeGCZn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/21/0/pic6FXpeN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/21/0/picdHUYQ0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/21/0/pic80SdGi.jpg"] [RecipeCategory] Stew [Keywords] ["Lamb/Sheep", "Meat", "Healthy", "Kosher", "Potluck", "Weeknight", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/2", "1/4", "2", "1/2", "1", "1", "2", "1", "2", "1"] [RecipeIngredientParts] ["lean lamb stew meat", "salt", "pepper", "all-purpose flour", "thyme", "rosemary", "onion", "water", "potatoes"] [AggregatedRating] 5.0 [ReviewCount] 63.0 [Calories] 387.0 [FatContent] 11.6 [SaturatedFatContent] 3.6 [CholesterolContent] 110.6 [SodiumContent] 762.9 [CarbohydrateContent] 30.0 [FiberContent] 5.0 [SugarContent] 5.4 [ProteinContent] 39.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sprinkle lamb with 1/2 t salt and the pepper. Coat with flour. Heat oil in a 2 to 3 quart Dutch oven over medium-high heat. Brown lamb a few pieces at a time in the hot oil. Remove to crock pot with slotted spoon. Reduce heat to medium. Add onion and cook 3 to 4 minutes, stirring occasionally until lightly browned. Stir in the water scraping up browned bits on bottom of pot. Transfer onion mixture to the crock pot; add carrots and potatoes. Cover and cook on low for 8 to 10 hours, adding peas during the last 30 to 45 minutes. Note: I have also simmered this in the Dutch oven on the stove for 1 1/2 to 2 hours and it is very good.
[Name] Stuffed Sole Fillets [AuthorId] 24323 [AuthorName] JoAnn [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2002-01-14T09:22:00Z [Description] An elegant and delicious meal, with a minimum of fuss. Quick enough to serve for supper yet special enough for company. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["1", "2", "1", "2", "1/2", "8", "1/2", "1/4", "1/4", "2", "1/3", "2", "2/3", "2", NA] [RecipeIngredientParts] ["onion", "shrimp", "mushrooms", "butter", "sole fillets", "flounder fillets", "salt", "pepper", "paprika", "chicken broth", "water", "cheddar cheese", "fresh parsley", "wild rice", "white rice"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 344.5 [FatContent] 13.1 [SaturatedFatContent] 5.5 [CholesterolContent] 166.3 [SodiumContent] 1186.5 [CarbohydrateContent] 8.0 [FiberContent] 0.5 [SugarContent] 2.3 [ProteinContent] 46.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Saute onion, shrimp and mushrooms in butter until onion is tender. Add crabmeat. Sprinkle fillets with salt, pepper and paprika. Spoon crabmeat mixture on fillets; roll up and fasten with toothpick. Place in a greased 13x9x2 inch baking dish. Combine soup, broth and water, blend until smooth. Pour over fillets. Sprinkle with cheese. Cover and bake for 30 minutes at 400 degrees. Sprinkle with parsley and return to oven, uncovered for 5 minutes or until the fish flakes easily with a fork. Serve over rice if desired.
[Name] Roasted Chicken and Vegetables [AuthorId] 28662 [AuthorName] Tammi [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-01-14T09:22:00Z [Description] Make and share this Roasted Chicken and Vegetables recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "1", "1", "1", "1", "1/4", "2", "2", "1/2", "1/2", "3", "4"] [RecipeIngredientParts] ["zucchini", "onion", "olive oil", "basil", "thyme", "salt", "pepper", "garlic cloves", "boneless skinless chicken breast halves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 527.0 [FatContent] 15.7 [SaturatedFatContent] 2.4 [CholesterolContent] 68.4 [SodiumContent] 395.9 [CarbohydrateContent] 61.6 [FiberContent] 7.6 [SugarContent] 6.9 [ProteinContent] 35.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Heat oven to 375°F.", "In an ungreased 13x9 baking dish, combine potatoes, squash, zucchini, red pepper, and onion.", "In a small bowl, combine oil, basil, thyme, salt, pepper and garlic; mix well.", "Pour half of the oil mixture over vegetables and stir well to coat.", "Place chicken breasts on top of vegetables.", "Brush chicken with remaining oil.", "Bake at 375°F for 45 minutes.", "Stir. (Sometimes I add a little water if there is not a lot juice.] Bake for 15-20 minutes more or until chicken and vegetables are tender and chicken juices run clear." ]
[Name] Iowa Maid-Rites ( Loose Meat Sandwiches ) [AuthorId] 28729 [AuthorName] Auntie Jan [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-01-14T09:22:00Z [Description] This was a big winner in our work pot lucks,I was requested to bring it all the time and its easy easy to throw in a crock pot also. It may not be an Authentic Maidrite...but everyone who has tried them seem to agree they are pretty darn good. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "High Protein", "High In...", "Potluck", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1.5", NA] [RecipeIngredientParts] "ground beef" [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 322.5 [FatContent] 21.1 [SaturatedFatContent] 8.1 [CholesterolContent] 92.8 [SodiumContent] 776.1 [CarbohydrateContent] 5.2 [FiberContent] 0.6 [SugarContent] 1.9 [ProteinContent] 26.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] After frying hamburger and draining it, mix in all the soup mixes and simmer to blend flavors,about an hour would do. Ladle on top of hamburger buns and treat them like you would a sloppy joe. Any left over meat is great for taco and burrito filler.
[Name] Clodhoppers [AuthorId] 23333 [AuthorName] Graybert [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-01-14T09:22:00Z [Description] Make and share this Clodhoppers recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Canadian", "Kid Friendly", "Christmas", "< 30 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1", "1"] [RecipeIngredientParts] ["white chocolate wafers", "cashew nuts", "butter"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 283.0 [FatContent] 14.6 [SaturatedFatContent] 3.2 [CholesterolContent] 2.0 [SodiumContent] 467.2 [CarbohydrateContent] 35.5 [FiberContent] 1.8 [SugarContent] 12.6 [ProteinContent] 5.8 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Put the wafers in butter to melt wafers in microwave 1 minute or until melted. Mix the nuts and cereal into melted wafers. Spread on waxed paper lined cookie sheet. Let cool in the refrigerator. Lift waxed paper and break the mixture into pieces. I often use peanuts instead of cashews.
[Name] Solo Green Chili Cheese Omelette [AuthorId] 1634 [AuthorName] Bill Hilbrich [CookTime] PT5M [PrepTime] PT2M [TotalTime] PT7M [DatePublished] 2002-01-14T09:22:00Z [Description] The green chili will add a little excitement to the breakfast table, and the cheese will add some dairy to the diets of those who find milk difficult to digest. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/21/5/picf4oHdV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/21/5/pic74TTxR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/21/5/picEOowi8.jpg"] [RecipeCategory] Breakfast [Keywords] ["Cheese", "Very Low Carbs", "High In...", "Spicy", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/3", "1"] [RecipeIngredientParts] ["eggs", "green chili salsa", "cheddar cheese", "butter"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 401.0 [FatContent] 33.9 [SaturatedFatContent] 18.3 [CholesterolContent] 493.0 [SodiumContent] 455.5 [CarbohydrateContent] 1.4 [FiberContent] 0.1 [SugarContent] 1.0 [ProteinContent] 22.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Beat 2 whole eggs lightly until the yokes are broken up, but not totally homogenized. Add jalapeno pepper or Green Salsa and beat for another 30 seconds. Melt the butter in a frying pan and swirl until the bottom of the pan is totally covered. Pour in the egg mixture, and lift the edges until it has have started to set and is no longer liquid Add cheese evenly over the eggs, and remove the pan from the heat. Tip the pan towards the center of the plate and start to slide the eggs out. When half of the omelette is out of the pan, twist the pan so that the second half flops over the first half, covering the cheese inside. Before serving, allow the folded omelette to sit for 30 seconds so that the cheese can melt.
[Name] French Canadian Tourtiere I [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-01-14T09:22:00Z [Description] The true (original) French Canadian tourtiere was made with 'Tourte' a type of pigeon, hence the name. It is very tasty. Be careful not to use too much allspice [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/21/6/pic5Bj6rn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/21/6/picHMlqa4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/21/6/picj8HUwv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/21/6/pichjfQAy.jpg"] [RecipeCategory] Savory Pies [Keywords] ["Lunch/Snacks", "Pork", "Potato", "Vegetable", "Meat", "Canadian", "Christmas", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["500", "50", "3", "2", "2", "2", "50", "250", "2"] [RecipeIngredientParts] ["ground pork", "onions", "salt", "garlic cloves", "allspice", "pepper", "boiling water", "potatoes"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 372.6 [FatContent] 21.6 [SaturatedFatContent] 7.0 [CholesterolContent] 3.8 [SodiumContent] 769.7 [CarbohydrateContent] 39.6 [FiberContent] 1.7 [SugarContent] 3.4 [ProteinContent] 4.8 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] Combine pork, onion, seasonings and the boiling water. Simmer uncovered stirring occasionally until the meat is cooked. Cool and skim off any fat. Stir in the potatoes. Line pie plate with a pie crust. Fill with the cooked mixture. Cover with second crust. Seal the pastry edges & cut vents. Bake 10 minutes at 230c then lower temp to 180c for 30 minutes or until golden.
[Name] Russian Cabbage Soup [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT3H [PrepTime] PT1H [TotalTime] PT4H [DatePublished] 2002-01-14T09:22:00Z [Description] Make and share this Russian Cabbage 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/17/21/8/OVrGJlgQZ6CRZtz3W2d6_IMG_0036.JPG" [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "Meat", "Russian", "European", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "2", "1", "1", "1", "3", "1", "2", "2", "1", NA, NA] [RecipeIngredientParts] ["tomatoes", "onion", "bay leaf", "garlic", "water", "head of cabbage", "white vinegar", "white sugar", "lemon juice", "sour cream"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 265.2 [FatContent] 16.9 [SaturatedFatContent] 6.8 [CholesterolContent] 58.7 [SodiumContent] 80.7 [CarbohydrateContent] 11.2 [FiberContent] 3.4 [SugarContent] 7.1 [ProteinContent] 17.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large soup pot cover the beef, tomatoes, onion, bay leaf and garlic with cold water. Let stand for 1 hour and simmer covered for 3 hours. Remove the bay leaf, add cabbage, sugar, onion, salt and pepper. Simmer for 15 minutes more. Remove from heat, add lemon juice and offer Sour Cream at the table.
[Name] Sweet & Sour Meatballs II [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-01-14T09:22:00Z [Description] Make and share this Sweet & Sour Meatballs II recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "1", "3/4", "1", "1/8", "1/3", "1", "1", "1", "1/2", "1/3", "1", "1/2"] [RecipeIngredientParts] ["ground beef", "milk", "egg", "salt", "onion", "pepper", "Worcestershire sauce", "cornstarch", "soy sauce", "brown sugar", "vinegar", "pineapple tidbits", "green pepper"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 483.2 [FatContent] 19.5 [SaturatedFatContent] 7.5 [CholesterolContent] 132.1 [SodiumContent] 880.3 [CarbohydrateContent] 51.2 [FiberContent] 2.4 [SugarContent] 37.4 [ProteinContent] 25.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Prepare basic meatballs and cook. Mix cornstarch and sugar in large skillet. Stir in pineapple with syrup, soy sauce and vinegar. Stirring constantly, cook until mixture thickens and boils. Add cooked meatballs; cover and simmer 10 minutes, stirring occasionally. Stir in green pepper; cover and simmer until green pepper is crisp-tender, about 5 minutes. Serve over rice.
[Name] Crock Pot Veal Stew With Vodka [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT10H [PrepTime] PT20M [TotalTime] PT10H20M [DatePublished] 2002-01-14T09:22:00Z [Description] This veal stew is easy to make, and absolutely delicious. Substitute regular onion for green onions, if you wish. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Veal", "Vegetable", "Meat", "Canadian", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1/2", "2", "1/4", "1/4", "1 1/2", "1", "2", "1"] [RecipeIngredientParts] ["butter", "margarine", "green onion", "celery seed", "dried thyme", "salt", "fresh ground black pepper", "all-purpose flour", "vodka", "condensed beef broth", "tomato juice", "Worcestershire sauce", "lemon, rind of"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 150.6 [FatContent] 5.5 [SaturatedFatContent] 2.9 [CholesterolContent] 58.5 [SodiumContent] 694.4 [CarbohydrateContent] 7.0 [FiberContent] 1.0 [SugarContent] 2.9 [ProteinContent] 13.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt butter in a skillet over medium heat; add onions and cook until softened. Add celery seed, thyme, salt and pepper and cook, stirring, for 1 minute. Sprinkle flour over mixture and cook, stirring, for 1 minute. Add vodka and cook for 2 minutes, then add beef broth, juice and Worcestershire and bring to a boil. Cook, stirring, until mixture thickens. Place veal cubes and lemon peel in slow cooker, then pour sauce over meat. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until veal is tender. Serve with mashed potatoes or rice.
[Name] Leigh's Chocolate Silk Pie [AuthorId] 27588 [AuthorName] Curt Newport [CookTime] nan [PrepTime] PT45M [TotalTime] PT45M [DatePublished] 2002-01-14T09:22:00Z [Description] My wife makes this, and she got it from her mom and aunt. This is wonderful. We usually double the recipe for each pie, to make it slightly taller. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2 - 1", "2/3", "1", "2", "1", NA, NA] [RecipeIngredientParts] ["butter", "sugar", "vanilla extract", "eggs", "Cool Whip"] [AggregatedRating] nan [ReviewCount] nan [Calories] 186.4 [FatContent] 12.8 [SaturatedFatContent] 7.7 [CholesterolContent] 83.4 [SodiumContent] 99.3 [CarbohydrateContent] 16.9 [FiberContent] 0.0 [SugarContent] 16.9 [ProteinContent] 1.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix butter and sugar together until creamed and fluffy. Add vanilla, eggs, and choco bake. Beat entire mixture together until sugar disolves. Pour into pie crust. Lick beaters (very important!:-]. Top with cool whip. Allow to set up in refrigerator a minimum of 15-30 minutes to chill.
[Name] Ultimate Potato Soup [AuthorId] 28120 [AuthorName] treko [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-01-14T09:22:00Z [Description] I found this on the net last year and have made it too many times to count. Best soup recipe I think I have! [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Potato", "Vegetable", "Meat", "Winter", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "3", "1", "8", "4", "3", "1/4", "1", "1", "3", NA] [RecipeIngredientParts] ["bacon", "celery", "garlic cloves", "onion", "potatoes", "chicken broth", "margarine", "flour", "heavy cream", "dried tarragon", "fresh cilantro"] [AggregatedRating] 5.0 [ReviewCount] 26.0 [Calories] 810.1 [FatContent] 55.7 [SaturatedFatContent] 21.8 [CholesterolContent] 105.8 [SodiumContent] 1249.5 [CarbohydrateContent] 58.8 [FiberContent] 6.9 [SugarContent] 3.8 [ProteinContent] 19.6 [RecipeServings] nan [RecipeYield] 6-8 easily doubles or triples [RecipeInstructions] In a dutch oven cook bacon till soft/ crisp, remove from pan and set aside. Drain off fat except for 1/4 of a cup and cook onion and celery till onion is translucent. Add garlic and cook for 1-2 minutes add potatoes and toss to coat. Sauté for 4-5 minutes. Add bacon and cover with enough stock to just cover potatoes. Cover and simmer till potatoes are tender. In separate pan melt margarine and cook with flour for 1-2 minutes. Add cream, tarragon and cilantro and bring mixture to a boil to thicken, stirring constantly. Add cream mixture to potato mixture, heating through. Puree about 1/2 the soup and return to pot. Season to taste and serve.
[Name] Surprise Cheese Puffs [AuthorId] 24323 [AuthorName] JoAnn [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2002-01-14T09:22:00Z [Description] Great appetizer. These puffs are so easy to serve because they can be made in advance and baked as needed. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["< 60 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1/2", "1", "1", "1", "50"] [RecipeIngredientParts] ["butter", "sharp cheddar cheese", "salt", "paprika", "cayenne pepper", "flour", "stuffed green olives"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 43.7 [FatContent] 3.4 [SaturatedFatContent] 2.1 [CholesterolContent] 9.6 [SodiumContent] 67.6 [CarbohydrateContent] 2.0 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 1.4 [RecipeServings] 50.0 [RecipeYield] nan [RecipeInstructions] Blend butter, cheese, salt, paprika and cayenne. Stir in flour, mixing well. Mold 1 tsp. of this mixture around each olive, covering completely. Arrange on baking sheet and chill until firm. Bake for 15 minutes in 400 degree oven. Serve hot. Can be frozen before baking and stored in plastic bag for future use. Bake as needed.
[Name] Authentic Russian Cabbage Soup [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT3H [PrepTime] PT1H [TotalTime] PT4H [DatePublished] 2002-01-14T09:22:00Z [Description] Make and share this Authentic Russian Cabbage Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "Russian", "European", "Weeknight", "Oven", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "3", "1/2", "1/2", "1", "1", "1/2", "1/2", "1", "3", "4", "1", "1", "1/2", "8", "1"] [RecipeIngredientParts] ["beef", "sauerkraut", "dried mushrooms", "mushroom", "carrot", "potato", "onion", "celery root", "celery", "dill", "bay leaves", "garlic", "heavy cream", "sour cream", "peppercorns", "marjoram"] [AggregatedRating] nan [ReviewCount] nan [Calories] 691.7 [FatContent] 64.3 [SaturatedFatContent] 27.0 [CholesterolContent] 92.6 [SodiumContent] 617.9 [CarbohydrateContent] 20.1 [FiberContent] 5.0 [SugarContent] 3.5 [ProteinContent] 10.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Boil the beef with 1/2 of the onions, carrots and celery in 2 liters of water for 2 hours. After 1 hour salt to taste. Drain the broth-reserve-and cut the beef into 1 inch cubes-set aside In a large ovenproof bowl pour 1 liter boiling water over the sauerkraut, add the oil and cream, cover the bowl and place it in the oven at medium heat for 30 minutes or until the sauerkraut is soft. Put the mushrooms and spuds into a saucepan and add 2 cups cold water and boil until the mushrooms and spuds are tender. Remove the mushrooms and sliver. Mix all the ingredients together-except sour cream-taste and salt. Boil for 20 minutes, remove from heat, cover witha towel and let stand 20 minutes. Offer pickled mushrooms and sour cream at the table.
[Name] Easy Ham Carbonara [AuthorId] 3288 [AuthorName] TishT [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-14T09:22:00Z [Description] This is so quick and easy. I love it when you can cook a good dinner and still be able to spend some time with the family! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/22/5/D0A9dit9RTaEV3PsDIgD_DSC_6639.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/22/5/UjMOqlvHQ9anjJRb4NNh_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/22/5/nuBBJh2ITOKh4D6mb4yC_DSC_6650.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/22/5/mqzE279YQymXU5ccVqwj_DSC_6647.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/22/5/picU1R2FV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/22/5/picu6qUxy.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Ham", "Pork", "Cheese", "Vegetable", "Meat", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1/3", "1", "1/2", "1/4", "2", "1/2", "1/2"] [RecipeIngredientParts] ["angel hair pasta", "onion", "ham", "chicken broth", "margarine", "fresh parsley", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 73.0 [Calories] 410.4 [FatContent] 37.4 [SaturatedFatContent] 8.3 [CholesterolContent] 112.2 [SodiumContent] 957.0 [CarbohydrateContent] 4.1 [FiberContent] 0.7 [SugarContent] 1.5 [ProteinContent] 15.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook pasta. In a skillet, saute the onion in oil. Add the ham, broth and margarine and heat through. Add drained pasta to ham mixture. Pour in egg yolks and cook until the eggs are completely set. Sprinkle with parsley and Parmesan cheese and toss to coat.
[Name] Tasty Low Sodium Chili [AuthorId] 29035 [AuthorName] Nesta [CookTime] PT4H [PrepTime] PT20M [TotalTime] PT4H20M [DatePublished] 2002-01-17T17:11:00Z [Description] Make and share this Tasty Low Sodium Chili 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/17/22/6/PjvOV4sqQRSY9cPDk2Nv_chi500.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/22/6/Ua7OGcyYSUiXiScHYkpa_chill500.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/22/6/UgGRzlwXT1CZVhjtBF43_ch500.jpg"] [RecipeCategory] Weeknight [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "4", "4", "2", "1", "2", "1/4", "1 1/2", "1", "2", "2", "1 1/2", "1 1/2"] [RecipeIngredientParts] ["lean ground beef", "no-salt-added pinto beans", "low-sodium crushed tomatoes", "low-sodium tomato puree", "oregano", "paprika", "garlic powder", "onion powder", "Tabasco sauce", "salt", "black pepper", "cayenne pepper", "ground cumin", "garlic", "onions", "green peppers"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 148.1 [FatContent] 6.4 [SaturatedFatContent] 2.4 [CholesterolContent] 36.9 [SodiumContent] 128.7 [CarbohydrateContent] 10.5 [FiberContent] 3.1 [SugarContent] 3.1 [ProteinContent] 13.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Brown ground beef, rinse under water. Brown peppers, onion and garlic. Mix all ingredients in crock pot. Let cook at low heat for 4- 8 hours. Ready when you get home from work!
[Name] Buttery Farm Biscuits [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-01-17T17:11:00Z [Description] This is an easy never fail recipe. You don't even use a rolling pin! Change it to suit the meal you are serving them with - add 2 tbsp parmesan cheese and a bit of basil & oregano, try 1 tsp grated orange peel, or just before baking sprinkle the top with cinnamon & sugar Use your own imagination [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/22/7/picmhVqHW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/22/7/xLKSgj0xQ9GA6l8ddJCY_Buttert%20Farm%20Biscuits_0786.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/22/7/l9k9HmfcSOyPgQRBjsGA_BUTTERY%20farm%20BISCUITS_0810.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/22/7/picBb5HTC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/22/7/picYwAnYh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/22/7/picLNsv6F.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/22/7/picWDIk0V.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/22/7/pico1D3Sk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/22/7/picKC4ei7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/22/7/picBwDinG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/22/7/picWeQfl5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/22/7/picoumbnF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/22/7/picVfdH3i.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/22/7/pic7zYhn8.jpg" ] [RecipeCategory] Breads [Keywords] ["Breakfast", "Lunch/Snacks", "Canadian", "High In...", "< 30 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "1/4", "1/4", "3/4"] [RecipeIngredientParts] ["flour", "baking powder", "salt", "unsalted butter", "skim milk"] [AggregatedRating] 4.5 [ReviewCount] 104.0 [Calories] 116.6 [FatContent] 4.1 [SaturatedFatContent] 2.5 [CholesterolContent] 10.5 [SodiumContent] 149.2 [CarbohydrateContent] 17.0 [FiberContent] 0.6 [SugarContent] 0.1 [ProteinContent] 2.8 [RecipeServings] nan [RecipeYield] 12 Biscuits [RecipeInstructions] Combine flour, baking powder& salt. Cut the butter into the flour using 2 knives or a pastry blender, keep cutting until the mixture looks like coarse crumbs. With a fork stir in the milk, very gently, until a soft dough forms. Don't over mix. Place the dough on a baking sheet (jelly roll pan] and with floured hands press it into a 9\" x 9\" square. Use a spatula or the dull side of a knife and cut the dough into 12 biscuits without actually cutting them apart. Bake in 400F oven for about 15-20 minutes or until they are golden. Transfer to a wire rack& cool for about 10 minutes. Serve with homemade fruit jam or anything else that takes your fancy.
[Name] Meatball Stew [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2002-01-17T17:11:00Z [Description] I love making this on a cold winter's day. It's warm and filling, perfect for when the weather isn't. [Images] character(0) [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Meat", "Canadian", "Winter", "< 60 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "2", "1", "1/2", "1", "1/2", "1/4", "2", "1", "1", "1", "1/2", "1/2", "30", "1"] [RecipeIngredientParts] ["ground beef", "onion", "parsley", "salt", "oregano", "egg", "milk", "basil", "Italian tomatoes", "tomato sauce", "oregano", "basil", "kidney beans", "cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 306.9 [FatContent] 15.3 [SaturatedFatContent] 6.0 [CholesterolContent] 65.6 [SodiumContent] 866.4 [CarbohydrateContent] 24.6 [FiberContent] 5.8 [SugarContent] 6.5 [ProteinContent] 18.9 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Combine meatball ingredients in bowl. Mix well and shape into 32 meatballs. Brown in hot oil in dutch oven. Remove as they brown. Pour off all but 2 Tbsp fat. Saute green peppers in oil until tender. Add remaining ingredients, except cheese. Add meatballs. Simmer, uncovered about 30 minutes. Serve in bowls topped with cheese.
[Name] Asparagus Soup [AuthorId] 18391 [AuthorName] najwa [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-01-17T17:11:00Z [Description] My husband's favorite soup. It's really very good, and freezes well. Use vegetable stock for a vegetarian version .. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/22/9/picMtchho.jpg" [RecipeCategory] Vegetable [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "Healthy", "Kosher", "Winter", "< 30 Mins", "Freezer", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "6", "3", "1", "2", "2", NA] [RecipeIngredientParts] ["idaho potato", "boiling water", "chicken bouillon cubes", "asparagus", "garlic", "fresh basil"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 51.0 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.3 [SodiumContent] 389.4 [CarbohydrateContent] 10.0 [FiberContent] 2.4 [SugarContent] 1.6 [ProteinContent] 3.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put the water, chicken boullion cubes and potatoes in a large sauscepan, cover and simmer for 15 minutes. Add asparagus and garlic and cook for 5 minutes. Puree the soup in a blender until smooth. Return soup to pan, add the basil, salt and pepper. Cook until hot. Enjoy with sourdough rolls!
[Name] Angel Hair Pasta with Prosciutto and Peas [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-01-17T17:11:00Z [Description] Make and share this Angel Hair Pasta with Prosciutto and Peas recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["12", "2", "1", "1/2", "2", "1", "1", "1", "1", "4", "1/4"] [RecipeIngredientParts] ["angel hair pasta", "olive oil", "salt", "fresh ground pepper", "butter", "shallot", "white wine", "green peas", "prosciutto", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 473.5 [FatContent] 22.8 [SaturatedFatContent] 11.7 [CholesterolContent] 58.1 [SodiumContent] 505.6 [CarbohydrateContent] 49.0 [FiberContent] 3.1 [SugarContent] 3.4 [ProteinContent] 11.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook pasta according to package directions,drain,reserving a small amount of cooking water. Return pasta to pot,tossing with olive oil,salt and pepper. Melt butter in large,non-stick skillet over medium heat. Add shallot and cook until tender,about 2-3 minutes. Stir in cream and white wine. Bring to boil. Add peas and cook until tender,2-3 minutes. Stir in prosciutto and parmesan,cook for 1 minute. Add pasta and toss to coat well. Top with additional parmesan if desired. Serve with Chardonnay.
[Name] 20 Minute Garlic Rosemary Chicken & Brown Rice Dinner [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-01-17T17:11:00Z [Description] Make and share this 20 Minute Garlic Rosemary Chicken & Brown Rice Dinner recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Brown Rice", "Poultry", "Rice", "Meat", "Lactose Free", "Healthy", "Free Of...", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "4", "3/4", "3/4", "1", "1/3", "1"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "garlic powder", "dried rosemary leaves", "reduced-sodium chicken broth", "water", "Minute brown rice"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 202.5 [FatContent] 5.6 [SaturatedFatContent] 1.0 [CholesterolContent] 68.4 [SodiumContent] 100.5 [CarbohydrateContent] 7.3 [FiberContent] 0.6 [SugarContent] 0.2 [ProteinContent] 29.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in large nonstick skillet on medium-high heat. Add chicken; sprinkle with 1/4 tsp. each of the garlic powder and rosemary. Cover. Cook 4 minutes on each side or until chicken is cooked through. Remove chicken from skillet. Add broth and water to skillet; stir. Bring to boil. Stir in rice and remaining garlic powder and rosemary. Top with chicken; cover. Cook on low heat 5 minutes. Remove from heat. Let stand 5 minutes.
[Name] Cinnabons - Cinnamon Buns From Heaven [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT30M [PrepTime] PT2H [TotalTime] PT2H30M [DatePublished] 2002-01-17T17:11:00Z [Description] Make and share this Cinnabons - Cinnamon Buns From Heaven 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/17/23/2/paSmx61cSyzxhemygqZv_CR%205%20-%20final_2.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/23/2/Pyk4yluOR6ixSelRa6v6_CR%206%20-%20final_3.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/23/2/pic6LEQfh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/23/2/picfQMi4J.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/23/2/d2Ur3obPQNek3WDTXDM4_CR%204%20-%20final_1.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/23/2/ch8Euo2R5msumxH8EWOE_CR%202%20-%20process_1.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/23/2/Y7KsSmbjSDCesUnxFHNK_CR%203%20-%20process_2.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/23/2/01501937593.jpeg" ] [RecipeCategory] Breads [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "2/3", "1", "1", "2/3", "2", "2", "7", "1", "1 3/4", "3", "1 1/2", "1 1/2", "2/3", "4", "2", "4 -8"] [RecipeIngredientParts] ["active dry yeast", "water", "granulated sugar", "granulated sugar", "milk", "butter", "salt", "eggs", "all-purpose flour", "butter", "granulated sugar", "ground cinnamon", "walnuts", "raisins", "butter", "powdered sugar", "vanilla", "hot water"] [AggregatedRating] 5.0 [ReviewCount] 54.0 [Calories] 931.5 [FatContent] 38.3 [SaturatedFatContent] 23.6 [CholesterolContent] 129.0 [SodiumContent] 729.7 [CarbohydrateContent] 139.4 [FiberContent] 3.3 [SugarContent] 80.1 [ProteinContent] 10.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["To prepare dough: In a cup, combine yeast, warm water and 1 tsp sugar, stir and set aside.", "In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture.", "Add half the flour and beat until smooth.", "Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky].", "Turn out onto a well-floured board; knead 5-10 minutes.", "Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.", "When doubled, punch down dough and let rest 5 minutes.", "Roll out on floured surface into a 15 x 20 inch rectangle.", "To prepare filling: Spread dough with 1/2 cup melted butter.", "Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough.", "Sprinkle with walnuts and raisins, if desired.", "Roll up jellyroll-fashion and pinch edge together to seal.", "Cut into 12 slices.", "Coat bottom of a 13-by-9-inch baking pan and an 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar.", "Place cinnamon roll slices close together in pans.", "Let rise in warm place until dough is doubled in bulk,about 45 minutes.", "Preheat oven to 350 degrees.", "Bake 25 to 30 minutes, or until rolls are nicely browned.", "Cool rolls slightly.", "To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp at a time until glaze reaches desired spreading consistency.", "Spread over slightly cooled rolls.", "These will taste most like the originals if you use Makara Cinnamon (available at the Cinnabon Stands] instead of conventional powdered cinnamon from the supermarket." ]
[Name] Rosemary Meatloaf [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-01-17T17:11:00Z [Description] Make and share this Rosemary Meatloaf 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/17/23/3/picJHkspc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/23/3/picOxX3ql.jpg"] [RecipeCategory] Meat [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "3/4", "3/4", "2", "1 1/2", "1/2", "1/2", "1/2", "2", "1/2"] [RecipeIngredientParts] ["eggs", "water", "broth", "rolled oats", "salt", "thyme leaves", "rosemary", "pepper", "lean ground beef", "ketchup"] [AggregatedRating] 5.0 [ReviewCount] 29.0 [Calories] 262.8 [FatContent] 13.1 [SaturatedFatContent] 5.1 [CholesterolContent] 126.6 [SodiumContent] 696.3 [CarbohydrateContent] 9.2 [FiberContent] 0.8 [SugarContent] 3.7 [ProteinContent] 25.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350 degrees. Spray a 13 x 9 x 2 inch baking pan with nonstick spray. In a large bowl, beat eggs slightly with a fork. Add water and oatmeal and let stand until liquid is absorbed (about 5 minutes] Stir in remaining ingredients, except meat; mix well. Add meat, using your hands or a sturdy spoon and mix until well blended. Shape into a loaf in your baking pan. Make an indentation (trough] down center of loaf and fill with ketchup. Bake for 1 hour or until loaf is done (should not be pink in the middle]. Remove from oven and cover with foil--let stand 10 to 15 minutes before serving and it will cut nicely.
[Name] Steve's World Famous Chili [AuthorId] 28978 [AuthorName] Steve Kim [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-01-17T17:11:00Z [Description] Hormel chili, with jalapenos and imitation crab, perfect for a cold winter day when you need something spicy! [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1/2", "1/4", "1/4", "1", "1", "1/2"] [RecipeIngredientParts] ["onion", "mushroom", "American cheese", "swiss cheese", "rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 123.5 [FatContent] 7.0 [SaturatedFatContent] 4.2 [CholesterolContent] 25.4 [SodiumContent] 368.7 [CarbohydrateContent] 5.7 [FiberContent] 0.5 [SugarContent] 0.8 [ProteinContent] 9.7 [RecipeServings] nan [RecipeYield] 2-3 bowls [RecipeInstructions] cook the chili until it boils. add the jalapenos, onion and mushrooms. add the imitation crab, making sure to stir. (optional] add the rice. pour into favorite bowl, add cheese to melt on top.
[Name] Cottage Cheesy Beef Bake [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2002-01-17T17:11:00Z [Description] Make and share this Cottage Cheesy Beef Bake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Meat", "Kid Friendly", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["5", "1 1/2", "1", "1", "1", "1/2", "1/4", "1", "1", "1/2", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["bow tie pasta", "farfalle pasta", "cream-style cottage cheese", "cream cheese", "egg", "onion", "green bell pepper", "lean ground beef", "tomato sauce", "salt", "dried marjoram", "savory", "pepper", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 409.6 [FatContent] 20.4 [SaturatedFatContent] 9.3 [CholesterolContent] 131.5 [SodiumContent] 978.5 [CarbohydrateContent] 26.3 [FiberContent] 2.3 [SugarContent] 4.7 [ProteinContent] 30.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In large saucepan, cook noodles per package directions until just tender; drain. While noodles are cooking, combine cottage cheese, cream cheese and egg in a small bowl. Beat until fluffy. In skillet, brown onion and bell peppers until softened. Add ground beef and cook until meat is browned; drain off fat. Stir in tomato sauce, salt, marjoram, pepper and the cooked, drained noodles. Place half of this mixture in a greased 10x6-inch baking dish. Spread cheese mixture over meat mixture. Top with remaining meat mixture. Sprinkle top with Parmesan cheese. Bake (uncovered] at 350 degrees for about 40 minutes, until heated through and bubbling at edges.
[Name] Low Carb Shrimp Stir Fry for one [AuthorId] 16459 [AuthorName] Elizabeth Fullerton [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-01-17T17:11:00Z [Description] If you are on a high protein, low carb diet this is a good recipe. It tastes good even if your not on the diet. [Images] character(0) [RecipeCategory] Healthy [Keywords] ["< 30 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["7", "5", "1", "1/2", "2", "2", NA] [RecipeIngredientParts] ["raw shrimp", "green onions", "mushroom", "carrot", "garlic", "low sodium soy sauce"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 218.5 [FatContent] 2.5 [SaturatedFatContent] 0.3 [CholesterolContent] 249.7 [SodiumContent] 2225.6 [CarbohydrateContent] 17.2 [FiberContent] 3.9 [SugarContent] 5.2 [ProteinContent] 32.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Heat skillet and coat with cooking spray. When skillet is hot, put vegetables and soy sauce in pan, stirring often. After about 5 minutes, add the shrimp, cook until shrimp are done. Enjoy.
[Name] Giant Stuffed Beef Burger [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2002-01-17T17:11:00Z [Description] These are easy and delicious cooked outside on the grill. The stuffing stays moist. Serve on a bed of lettuce for an attractive appearence. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1 1/4", "1", "1/3", "1/4", "1/4", "2", "1", "2", "1"] [RecipeIngredientParts] ["egg", "herb seasoned stuffing mix", "mushrooms", "beef broth", "green onion", "parsley", "butter", "margarine", "lemon juice", "ground beef", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 266.9 [FatContent] 18.7 [SaturatedFatContent] 7.5 [CholesterolContent] 106.1 [SodiumContent] 407.1 [CarbohydrateContent] 0.9 [FiberContent] 0.3 [SugarContent] 0.4 [ProteinContent] 22.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix together the egg, stuffing mix, mushrooms, beef broth, green onion, parsley, butter, and lemon juice. Set aside. Combine meat and salt. Divide mixture in half. Pat each half into an 8 inch patty on sheets of waxed paper. Spoon stuffing over one meat patty to within 1 inch of the edge. Top with 2nd patty, peeling away waxed paper. Seal edges of the meat together. Invert meat patty onto a well greased wire grill basket, peeling away the last piece of waxed paper. Grill over med heat for 10 to 12 minutes. Turn and grill until done. Cut burger into wedges. Served with warm catsup if desired.
[Name] Marshmallows [AuthorId] 3288 [AuthorName] TishT [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-01-17T17:11:00Z [Description] Make and share this Marshmallows 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/17/23/8/picBl7jeO.jpg" [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Kid Friendly", "< 30 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1 1/4", "2", NA, NA] [RecipeIngredientParts] ["unflavored gelatin", "water", "white sugar", "confectioners' sugar", "vanilla"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 1688.7 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 88.2 [CarbohydrateContent] 399.9 [FiberContent] 0.0 [SugarContent] 399.6 [ProteinContent] 36.0 [RecipeServings] nan [RecipeYield] 1 nine x thirteen Baking Dish [RecipeInstructions] In small bowl, stir together gelatin and 1/2 cup plus 2 tablespoons water. Set aside to set up. Combine sugar and remaining 1/2 cup plus 2 tablespoons water in a medium saucepan over low heat to make a syrup. Stir until sugar is dissolved and let cool. With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla if desired; beat to incorporate. Pour into a lightly greased 9x13 inch baking dish and let set overnight. Cut into squares, dust with confectioners sugar and serve.
[Name] Sour Lemon Cake with Glaze [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2002-01-17T17:11:00Z [Description] Make and share this Sour Lemon Cake with Glaze recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1 1/2", "4", "3", "2", "1/2", "1", "2", "1/3", "1/3", "1/2"] [RecipeIngredientParts] ["unsalted butter", "sugar", "eggs", "flour", "baking powder", "salt", "milk", "lemons, zest of", "cognac", "fresh lemon juice", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5015.8 [FatContent] 216.6 [SaturatedFatContent] 128.9 [CholesterolContent] 1368.2 [SodiumContent] 2321.7 [CarbohydrateContent] 708.3 [FiberContent] 10.5 [SugarContent] 404.3 [ProteinContent] 74.2 [RecipeServings] nan [RecipeYield] 1 nine inch cake [RecipeInstructions] Preheat the oven to 350F degrees. Butter and flour a 9\" round cake pan. Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Sift together the flour, baking powder and salt. Add to the butter mixture, alternating with the milk. Stir in the lemon zest. Pour the batter into the pan. Bake for 1 hour, or until a cake tester comes out clean. Remove from oven and allow to sit in the pan for a few minutes. Turn the cake out onto a rack. Stir the glaze ingredients together until the sugar dissolves and brush them onto the cake. Allow to cool.
[Name] Caramel Pecan Dream Bars [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-01-17T17:11:00Z [Description] A little bit of heaven. These are YUMMY!!! Recipe comes from a small book Pillsbury put out some years ago. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Fruit", "Nuts", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/3", "1", "1", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["butter", "egg", "sweetened condensed milk", "egg", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 150.8 [FatContent] 7.1 [SaturatedFatContent] 2.4 [CholesterolContent] 21.6 [SodiumContent] 130.5 [CarbohydrateContent] 19.9 [FiberContent] 0.5 [SugarContent] 14.5 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 36 Bars [RecipeInstructions] In large bowl combine cake mix, butter, and 1 egg. Mix on high till crumbly. Press onto the bottom of a greased 9x13 pan. In small bowl, beat milk, egg, and maple flavoring until blended. Stir in pecans and bits o brickle chips. Pour over cake mixture in pan, spread to cover. Bake at 350F for 30-35 minutes until light brown. Center may not appear done, but will set after cooled. Cut into bars.
[Name] Chicken-Cheese Enchiladas [AuthorId] 26134 [AuthorName] Sandy Sadewater [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 2002-01-17T17:11:00Z [Description] This is a wonderful dish was made for me by a friend and I had to make it also. My family loved it. Can be doubled. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1/2", "1", "1", "8"] [RecipeIngredientParts] ["milk", "chicken", "salsa", "green chilies", "chili powder", "flour tortillas"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 228.9 [FatContent] 6.0 [SaturatedFatContent] 1.9 [CholesterolContent] 4.3 [SodiumContent] 599.4 [CarbohydrateContent] 37.3 [FiberContent] 3.0 [SugarContent] 3.6 [ProteinContent] 7.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In small bowl, combine soup and milk; set aside. In medium bowl, combine chicken, salsa, chilies,chili powder and 2 tbsps of soup mixture. To make enchilas, along one side of each tortilla, spread about 1/3 cup of chicken mixture. Roll up each tortilla, jelly roll fashion; place seamside down in greased 3 qt oblong dish. Spread remaining soup mixture over top of enchilladas. Cover with foil. Bake at 375 for 35 minutes, or until hot and bubbly.
[Name] Banana Blueberry Pudding Pie [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] nan [PrepTime] PT1H25M [TotalTime] PT1H25M [DatePublished] 2002-01-17T17:11:00Z [Description] Make and share this Banana Blueberry Pudding Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Lunch/Snacks", "Berries", "Fruit", "Weeknight", "No Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "6", "1", "3/4", "3 1/2", "1"] [RecipeIngredientParts] ["bananas", "blueberries", "cream cheese", "Nestle sweetened condensed milk", "water", "instant banana pudding mix"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 726.2 [FatContent] 33.7 [SaturatedFatContent] 17.0 [CholesterolContent] 79.3 [SodiumContent] 517.9 [CarbohydrateContent] 99.0 [FiberContent] 2.3 [SugarContent] 51.3 [ProteinContent] 10.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Line a 9 inch pie plate with vanilla wafers, reserving any excess for garnish. Layer bananas and blueberries on top of the vanilla wafers. In a large bowl beat softened cream cheese with an electric mixer on medium speed until fluffy. Add sweetened condensed milk and beat until smooth. Beat in water and instant banana pudding mix. Chill for 10 minutes. In another bowl beat cream with an electric mixer on medium speed until soft peaks form. Fold into the chilled pudding mixture. Pour mixture into the prepared pie crust. Garnish with excess vanilla wafers. Chill.
[Name] Honey Soy Sausages [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-01-17T17:11:00Z [Description] I am definitely not a sausage fan, one of the few things I wont eat, but my kids like these when we are having a barbecue. 15 minutes to prepare plus overnight to marinade. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 30 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["10", "1", "1/3", "1/3", "1", "1", "2"] [RecipeIngredientParts] ["fresh ginger", "honey", "soy sauce", "garlic", "sherry wine", "fresh thyme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 93.8 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1073.2 [CarbohydrateContent] 20.3 [FiberContent] 0.2 [SugarContent] 19.0 [ProteinContent] 2.1 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Place sausages in glass dish, I use my pyrex roasting dish. Combine ginger, honey, soy sauce, garlic, sherry and thyme in a jug; mix well. Pour marinade over sausages. Cover and refrigerate overnight. Lightly grease a barbecue hotplate, cook sausages 5-6 minutes, away from the hottest part of the fire, brushing occasionally with marinade. Turn sausages frequently to prevent the marinade from burning. Cook for approximately another 10 minutes or until cooked through.
[Name] Apple Cream Dream Sandwich [AuthorId] 27783 [AuthorName] HeatherFeather [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-17T17:12:00Z [Description] This is my re-creation of a sandwich I used to order often for lunch at a great restaurant in NY State. It may sound like a bizarre combination of ingredients, but it tastes very good and is a nice light luncheon choice. I also like this with cinnamon raisin bread. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/24/4/piceVYi9I.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Apple", "Fruit", "< 15 Mins", "No Cook", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1 -2", "2 -3", NA, NA, "1 -2", "1"] [RecipeIngredientParts] ["cream cheese", "apples", "raisins", "pecans", "celery"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 252.6 [FatContent] 9.3 [SaturatedFatContent] 4.6 [CholesterolContent] 23.4 [SodiumContent] 522.1 [CarbohydrateContent] 34.9 [FiberContent] 4.8 [SugarContent] 3.7 [ProteinContent] 8.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Toast bread lightly first (if desired, I usually do not]; Spread bread slices with cream cheese. Place apple slices on top of the cream cheese on one of the toast slices. Sprinkle raisins, pecans, celery, and cheese to taste on the other piece of toast, pressing a little so these items stick to the cream cheese a bit. Put sandwich together, securing with a toothpick.
[Name] Coffee Cream Filling / Frosting [AuthorId] 26101 [AuthorName] Emily1 [CookTime] nan [PrepTime] PT3M [TotalTime] PT3M [DatePublished] 2002-01-17T17:12:00Z [Description] Make and share this Coffee Cream Filling / Frosting recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 15 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/2 - 3/4", "1"] [RecipeIngredientParts] ["confectioners' sugar", "instant coffee"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 472.9 [FatContent] 37.0 [SaturatedFatContent] 23.1 [CholesterolContent] 132.7 [SodiumContent] 42.3 [CarbohydrateContent] 34.7 [FiberContent] 0.0 [SugarContent] 29.5 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 2 or more cups [RecipeInstructions] Mixed all three ingredients in a medium sized glass bowl. Beat ingredients still stiff. Use as a filling in your favourite cake or as frosting for cupcakes. Be creative!
[Name] Coconut Candy [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-01-17T17:12:00Z [Description] I especially like the "Almond Joy" version of this recipe. I found it years ago in Family Circle. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/24/6/picDIcHxa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/24/6/picd9BP5m.jpg"] [RecipeCategory] Candy [Keywords] ["Dessert", "Coconut", "Fruit", "Nuts", "Christmas", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "1/2", "1", "1/2"] [RecipeIngredientParts] ["sugar", "light corn syrup", "water", "flaked coconut"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 148.5 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 21.5 [CarbohydrateContent] 39.5 [FiberContent] 0.0 [SugarContent] 22.4 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 15-20 pieces [RecipeInstructions] Combine sugar, corn syrup and water in a large saucepan. Cook, stirring constantly, just until sugar is dissolved. Cook without stirring to 236 degrees (soft ball]; remove from heat. Stir in coconut and flavoring; cool. Variation 1: Chocolate Coconut Almond Drops (otherwise known as Almond Joys]- Shape cooled coconut mixture into 1-inch balls, flattening bottoms. Top each with a toasted almond. Chill at least 1 hour. Dip in melted chocolate. Variation 2: Acorns- Shape in balls, tapering one end to cone shape. Chill 1 hour. Dip large end into melted chocolate.
[Name] Sugar Cookies [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-01-17T17:12:00Z [Description] The sour cream makes this cookie moist and rich. Chill the dough for 2 hours or more before rolling out. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/24/7/picn0Z1vR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/24/7/picCIVffI.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Kid Friendly", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "3", "1", "1", "1", "1", "1/4", "2", "5"] [RecipeIngredientParts] ["sugar", "butter", "eggs", "vanilla extract", "baking soda", "sour cream", "salt", "baking powder", "flour"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 172.0 [FatContent] 7.0 [SaturatedFatContent] 4.2 [CholesterolContent] 34.0 [SodiumContent] 117.2 [CarbohydrateContent] 24.8 [FiberContent] 0.5 [SugarContent] 11.2 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] Cream the butter and sugar. Beat in eggs and extracts. Mix the baking soda into the sour cream and add to mixture. Sift last three ingredients together and add to mixture. Chill dough. Roll out and cut into desired shapes. Bake at 350° for 8-10 minutes.
[Name] Monkey Balls [AuthorId] 27395 [AuthorName] Manda [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 2002-01-17T17:12:00Z [Description] Despite the name, these sweet, gooey treats are AWESOME!!! Best when eaten day of making, but can be reheated in the microwave several days later to taste just as great. Every time I make these, I just can't resist ripping off a chunk every time I walk by them. They disappear quickly!! I don't add nuts because my family doesn't care for them, but I'm sure it's equally as great wit [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/24/8/picqW3HKr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/24/8/pic2KY5Sl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/24/8/pic2ZBVuy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/24/8/picghFhXy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/24/8/picuJRT2z.jpg" ] [RecipeCategory] Breads [Keywords] ["Dessert", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "2", "1/2", NA] [RecipeIngredientParts] ["sugar", "cinnamon", "butter", "margarine", "pecans", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 1599.7 [FatContent] 92.2 [SaturatedFatContent] 58.3 [CholesterolContent] 244.0 [SodiumContent] 654.9 [CarbohydrateContent] 203.7 [FiberContent] 2.5 [SugarContent] 200.0 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 1 bundt loaf [RecipeInstructions] Knead dough. Mix sugar and cinnamon in small bowl. Pinch off dough into walnut-size balls. Roll in melted butter, then in sugar-cinnamon mixture. Place in butter-greased bundt or angel food pan, in layers. Sprinkle nuts over each layer, if desired. Pour remaining butter and sugar over top. Let rise, about 10 minutes. Bake in 325 degree oven for 35 to 45 minutes. Invert onto plate while still warm.
[Name] Quick and Light Fettuccine Primavera [AuthorId] 25467 [AuthorName] erinBOberrin [CookTime] PT12M [PrepTime] PT2M [TotalTime] PT14M [DatePublished] 2002-01-17T17:12:00Z [Description] Make and share this Quick and Light Fettuccine Primavera recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Healthy", "< 15 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["12", "1", "1", "1", "1/4", NA] [RecipeIngredientParts] ["fettuccine", "butter", "margarine", "parmesan cheese", "fresh ground pepper"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 329.0 [FatContent] 4.9 [SaturatedFatContent] 1.9 [CholesterolContent] 54.9 [SodiumContent] 168.4 [CarbohydrateContent] 56.9 [FiberContent] 5.2 [SugarContent] 6.0 [ProteinContent] 15.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook fettucini according to package directions; drain; return to pot. Add butter and toss to coat. As pasta is cooking, cook vegetables in steamer or in the microwave, just until tender. Add milk and parmesan cheese to fettucini; toss gently. Add cooked vegetables and pepper to taste.
[Name] Ranch Style Pinto Beans [AuthorId] 28839 [AuthorName] Maine-iac [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2002-01-17T17:12:00Z [Description] This is a home-made and not a "can" version. Make it on a cold day, when you can spend some time in the kitchen. Guaranteed to please! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/25/0/picU5mWr3.jpg" [RecipeCategory] Pork [Keywords] ["Beans", "Meat", "Tex Mex", "Southwestern U.S.", "Potluck", "Winter", "Spicy", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "4", "2", "2", "1", "2", "2", NA, NA, NA, "3 -4", "3 -4"] [RecipeIngredientParts] ["dry pinto beans", "olive oil", "Spanish onion", "garlic", "carrots", "celery", "green pepper", "cumin", "oregano", "liquid smoke", "Tabasco sauce", "smoked ham hocks", "chicken broth"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 149.5 [FatContent] 5.2 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 1053.1 [CarbohydrateContent] 17.1 [FiberContent] 1.8 [SugarContent] 3.7 [ProteinContent] 11.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place pinto beans in large pot, cover with water, bring to rapid boil, cover and set aside. In another large pot, add olive oil and sautee onion, garlic, carrots, celery, and pepper. Add spices and simmer an additional 2 minutes. Drain and rinse pinto beans and add to vegetable mixture, along with ham hocks. Add chicken broth to cover contents. Cover and simmer, adding more chicken broth if needed, until beans are tender and liquid is absorbed, about 2 hours. Re-season with spices, as needed. Cut and flake meat from hocks into bean mixture. Serve as a side dish, or in tortilla shells with salsa and sour cream or with your favorite red or green sauce.
[Name] Breaded Ranch or Ranchero Chicken [AuthorId] 7108 [AuthorName] TheDancingCook [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2002-01-17T17:12:00Z [Description] Make and share this Breaded Ranch or Ranchero 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/17/25/1/eSDoZHjuTZe8asUOcjYq_CHICKEN2%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/25/1/uCSYCzAmQ4OTssxTwk35_CHICKEN1%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/25/1/f7kxcWEmQ2Cr1shBeSy3_CHICKEN3%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/25/1/mrMcLW3qROObab8WzMw8_2016-11-22%2010.21.36.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/25/1/picX9VtRe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/25/1/picu8YIty.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/25/1/picf5TYWV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/25/1/picebHpqK.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Kid Friendly", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "3/4", "3/4", "1", "1/2"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "parmesan cheese", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 90.0 [Calories] 281.0 [FatContent] 17.1 [SaturatedFatContent] 9.6 [CholesterolContent] 111.4 [SodiumContent] 395.3 [CarbohydrateContent] 2.7 [FiberContent] 0.1 [SugarContent] 0.4 [ProteinContent] 28.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In bowl, combine cereal, salad dressing mix and cheese. Dip chicken into melted butter, then dip into above mixture. Bake in a greased, 9x13 dish, uncovered at 350 degrees for about 45 minutes.
[Name] Vegan Bean Spread [AuthorId] 29038 [AuthorName] pneumatic_sally [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-17T17:12:00Z [Description] Make and share this Vegan Bean Spread recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Beans", "Vegan", "Kid Friendly", "< 15 Mins", "No Cook", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] [NA, "1", "2", "1", "1", NA] [RecipeIngredientParts] ["white beans", "black beans", "garlic clove", "tahini", "miso", "lemon juice"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 89.6 [FatContent] 7.2 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 11.4 [CarbohydrateContent] 5.1 [FiberContent] 1.5 [SugarContent] 0.2 [ProteinContent] 2.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place all ingredients in a food processor and whir until smooth. Spread on bread and top with sprouts, shredded carrots, tomatoes, lettuce, bell peppers or whatever you enjoy.
[Name] Individual Mini Cherry Cheesecakes [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-17T17:12:00Z [Description] Make and share this Individual Mini Cherry Cheesecakes 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/17/25/3/bM6KA8qIRyFdTos04UlZ_INDIVIDUAL_MINI_CHERRY_CHEESECAKES_004.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/25/3/01467570568.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/25/3/ufSRyXaXQYeKsn253YZ9_INDIVIDUAL_MINI_CHERRY_CHEESECAKES_011.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/25/3/BSsK7YzqTcmf1cfT2fBT_INDIVIDUAL_MINI_CHERRY_CHEESECAKES_008.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/25/3/n27mKa5bSMKrxZa3mhuV_CC96F8C8-087B-47E0-BA73-5EA4C21329A7.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/25/3/tiBfM9hrQwCBwhpIDvvu_40F256B8-8217-420F-8ED9-C62F414CA4EF.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/25/3/05vNQDMlT22ogJEWyCrB_F773DE2F-EF1B-413B-B9B8-D7C34FD8137C.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/25/3/SU0MGJWVSGzTB9tffj6e_C365E408-D1CF-42A7-90C9-1205BCFEC8F1.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/25/3/dpXRlJhoThWOtwey6uJc_IMG_2339.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/25/3/PdbbVQCvQdeYOSQbkTWp_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/25/3/picx04GH4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/25/3/piciTecnH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/25/3/pichE4gLi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/25/3/picF7brpo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/25/3/picPzHe6n.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/25/3/picNzFlF8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/25/3/picl1vd8v.jpg"] [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Cheese", "Fruit", "Christmas", "< 30 Mins", "Oven", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["2", "3/4", "2", "1", "1", "12", "1"] [RecipeIngredientParts] ["cream cheese", "sugar", "eggs", "lemon juice", "vanilla", "cherry pie filling"] [AggregatedRating] 5.0 [ReviewCount] 49.0 [Calories] 276.3 [FatContent] 15.0 [SaturatedFatContent] 7.9 [CholesterolContent] 72.7 [SodiumContent] 160.8 [CarbohydrateContent] 32.3 [FiberContent] 0.4 [SugarContent] 13.8 [ProteinContent] 3.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix softened cream cheese, sugar, eggs, lemon juice and vanilla in bowl. Place wafer in bottom of each of 12 cupcake papers (in cupcake tin]. Spoon in cream cheese mixture 3/4 full. Bake in 375 degree oven for 15 minutes. Let cool. Top each with cherry pie filling and refrigerate for 1 hour or more.
[Name] Sweet Pickled Banana Peppers [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT10M [PrepTime] PT25M [TotalTime] PT35M [DatePublished] 2002-01-17T17:12:00Z [Description] I love these peppers on hot dogs, hamburgers or what ever. They are so easy to make. You can double the recipe with no problem. I have never water bathed these pickles the jars have always sealed securely and I have used them a year or so later, Just be sure that the top has sealed and you have heard it POP. If the jar does not seal fully store in the fridge and use within a couple of months. As you can see from the picture, I often mix hot Jalapeno, Anaheim, Banana and any other peppers on hand - the result is medium hot pickled peppers.
[Name] Healthy Banana Bread [AuthorId] 23584 [AuthorName] Jo2678 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-01-17T17:12:00Z [Description] This is the best banana bread. It's also low in fat and calories. I was pleasantly surprised to find that it is moist and not rubbery like other low-fat baked products can be. My family raved about it. I found it from Betty Crocker's website. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/25/5/m19u3V7TnSeYqEjIwxIA_healthy_banana_bread1_17255.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/25/5/25TfV5oBToqn8l7NxXHc_healthy_banana_bread2_17255.jpg"] [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "Healthy", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "1/4", "1/4", "1/2", "1 1/2", "1/2", "1", "2 1/2", "1", "1", "1"] [RecipeIngredientParts] ["sugar", "unsweetened applesauce", "margarine", "egg substitute", "bananas", "buttermilk", "vanilla", "all-purpose flour", "baking soda", "salt"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 1858.7 [FatContent] 62.5 [SaturatedFatContent] 9.8 [CholesterolContent] 3.1 [SodiumContent] 2696.6 [CarbohydrateContent] 294.6 [FiberContent] 13.7 [SugarContent] 145.8 [ProteinContent] 39.1 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] Heat oven to 350. Grease bottom only of 2 loaf pans, 8 1/2 by 4 1/2 by 2 1/2 inches, or 1 loaf pan 9 by 5 by 3 inches. Mix sugar, applesauce, and margarine in large bowl. Stir in egg product until well blended. Add bananas, buttermilk, and vanilla. Beat until smooth. Stir in flour, baking soda, and salt until just moistened. Stir in nuts (if desired]. Pour into pans. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely.
[Name] Burrito Burgers [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-01-17T17:12:00Z [Description] Make and share this Burrito Burgers recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Meat", "Mexican", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "4", "1/4", "1 1/2", "4", "8", "1", "1", NA] [RecipeIngredientParts] ["mild green chilies", "onion", "ground beef", "sharp American cheese", "flour tortillas", "lettuce", "tomatoes", "salsa"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 314.6 [FatContent] 15.5 [SaturatedFatContent] 5.7 [CholesterolContent] 60.4 [SodiumContent] 510.9 [CarbohydrateContent] 22.3 [FiberContent] 3.1 [SugarContent] 1.8 [ProteinContent] 20.4 [RecipeServings] nan [RecipeYield] 8 Burgers [RecipeInstructions] Combine beans, 2 tablespoons of the chili peppers, onion and 3/4 salt. Add beef and mix well. Form into 8- 5 inch patties. Cut cheese slices in half. Place 1/2 cheese slice on each beef patty. Fold to seal in the cheese, forming a semicircle. Grill or fry 5 to 6 minutes. Turn and grill or fry 4 to 5 minutes more or until done. Serve burgers in warmed tortillas. Add lettuce, chopped tomatoe, salsa and remaining chilies as desired.
[Name] Broccoli Casserole [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2002-01-17T17:12:00Z [Description] You can add your leftover cubed chicken, pork or beef if you desire to this casserole. Also freezes well. [Images] character(0) [RecipeCategory] White Rice [Keywords] ["Rice", "Vegetable", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/2", "1", "1", "1 1/2", "1/2"] [RecipeIngredientParts] ["Cheese Whiz", "frozen broccoli", "celery", "onion", "mushrooms", "water chestnuts", "Minute Rice", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1322.2 [FatContent] 80.5 [SaturatedFatContent] 46.4 [CholesterolContent] 207.1 [SodiumContent] 3269.9 [CarbohydrateContent] 124.0 [FiberContent] 13.4 [SugarContent] 21.4 [ProteinContent] 32.4 [RecipeServings] nan [RecipeYield] 2 quarts [RecipeInstructions] Cook broccoli, celery and onions until tender. Put in a large bowl and mix in the Cheese Whiz, cream of mushroom soup, the undrained mushrooms, water chestnuts and rice. Put into a casserole dish and pour melted butter over the mixture. Bake at 350°F for 40 minutes. I feel you can cut the butter in half, but you can decide for yourself. You can add your leftover cubed chicken, pork or beef if you desire.
[Name] Easy Chicken Casserole [AuthorId] 14690 [AuthorName] Carey [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2002-01-17T17:12:00Z [Description] My mother-in-law gave me this recipe and told me it was my husband's favorite meal. I usually serve it with rice on the side. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Meat", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "3 -4", "1", NA, "1/2 - 1 1/2"] [RecipeIngredientParts] ["chicken breasts", "sour cream", "butter"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 431.0 [FatContent] 38.8 [SaturatedFatContent] 22.1 [CholesterolContent] 122.2 [SodiumContent] 196.9 [CarbohydrateContent] 3.4 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 17.8 [RecipeServings] nan [RecipeYield] 1 Casserole dish [RecipeInstructions] Boil chicken breast until they are white throughout. In a casserole dish, mix together soup and sour cream. Tear chicken into small chunks. Mix with soup-sour cream mixture. Crush the 2 sleeves of crackers and pour on top of chicken mixture. Melt butter and pour on top. Cover and put in the oven at 350F until heated through or when crackers on top are brown.
[Name] Parmesan Chicken Breasts [AuthorId] 3288 [AuthorName] TishT [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-01-17T17:12:00Z [Description] Make and share this Parmesan Chicken Breasts 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/17/25/9/picgyguCp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/25/9/picWy7wYh.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Cheese", "Meat", "High Protein", "High In...", "< 30 Mins", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["6", "1/2", "1", "2", "1/4", "1/4", "2", "2"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "flour", "egg", "water", "parmesan cheese", "butter"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 291.1 [FatContent] 12.2 [SaturatedFatContent] 4.5 [CholesterolContent] 117.6 [SodiumContent] 267.6 [CarbohydrateContent] 11.6 [FiberContent] 0.5 [SugarContent] 0.4 [ProteinContent] 31.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix Seasoned Bread Crumbs and Parmesan Cheese together. Pound breast fillets to a thickness of 1/4 inch thick. Put flour, egg, water and crumb/cheese in individual shallow dishes. Dredge chicken pieces in each and place on a large platter (in order above]. Preheat oven to 200F degrees. In a wide frying pan, heat butter and oil. Add half the breasts and saute until golden (about 3-5 minutes per side]. Do not crowd the pan. Keep cooked breasts warm in oven while sauteing remainder. Add more butter as needed. Garnish with sliced avocado and oranges.
[Name] Stuffed Zucchini [AuthorId] 3288 [AuthorName] TishT [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-01-17T17:12:00Z [Description] Make and share this Stuffed Zucchini recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/26/0/pichJ8ZAg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/26/0/picEY9Thf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/26/0/picumhy64.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 30 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["3", "2", "2", "3", "1", "1/2", NA, NA] [RecipeIngredientParts] ["zucchini", "onions", "garlic", "butter", "tomatoes", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 21.0 [Calories] 94.8 [FatContent] 6.2 [SaturatedFatContent] 3.8 [CholesterolContent] 15.3 [SodiumContent] 103.1 [CarbohydrateContent] 8.9 [FiberContent] 1.5 [SugarContent] 2.6 [ProteinContent] 2.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook zucchini in boiling salted water 10 minutes. Cut in halves and scoop out centers. Saute Onion, Garlic and tomato for 2-3 minutes. Mix pulp with remaining ingredients. Fill zucchini. Bake in 350 F oven for 15 minutes. Top with Parmesan Cheese last 5 minutes until slightly browned. Serve.
[Name] Asparagus with Pine Nuts [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT4M [PrepTime] PT15M [TotalTime] PT19M [DatePublished] 2002-01-17T17:12:00Z [Description] Make and share this Asparagus with Pine Nuts recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1/4", "1", "1", "1/4", "1/2", "2", NA] [RecipeIngredientParts] ["fresh asparagus", "pine nuts", "olive oil", "fresh lemon juice", "garlic", "sugar", "dried oregano", "fresh basil"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 170.5 [FatContent] 16.5 [SaturatedFatContent] 2.1 [CholesterolContent] 0.0 [SodiumContent] 2.5 [CarbohydrateContent] 5.2 [FiberContent] 2.3 [SugarContent] 2.3 [ProteinContent] 2.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Trim tough ends off asparagus.", "Cook in small amount of boiling water until tender-crisp, approx 4 minutes.", "Drain and plunge into ice water for a few minutes.", "Drain well and cut into 2 inch lengths, set aside.", "Im small frypan, toast pine nuts until evenly browned, shaking pan frequently.", "Remove from pan and cool.", "Whisk together oil, lemon juice, garlic, sugar, oregano, basil, salt and pepper and pour over cool asparagus.", "Let stand about 30 minutes.", "Sprinkle with the pine nuts." ]
[Name] Slice & Bake Chocolate Chip Cookies [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-01-17T17:12:00Z [Description] Make and share this Slice & Bake Chocolate Chip 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/17/26/2/picd5hr7A.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/26/2/picpZWYZh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/26/2/picgMneTS.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Kid Friendly", "< 30 Mins", "For Large Groups", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1 1/3", "1 2/3", "1", "4", "2", "2", "5 1/2", "2"] [RecipeIngredientParts] ["butter", "sugar", "brown sugar", "vanilla", "eggs", "salt", "baking soda", "flour", "chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 210.8 [FatContent] 10.3 [SaturatedFatContent] 6.2 [CholesterolContent] 35.8 [SodiumContent] 226.1 [CarbohydrateContent] 28.5 [FiberContent] 0.8 [SugarContent] 16.9 [ProteinContent] 2.4 [RecipeServings] 48.0 [RecipeYield] nan [RecipeInstructions] Cream together the butter and sugars. Beat in vanilla and eggs. Stir in dry ingredients. Add chocolate chips. Divide into four balls. Roll each into an 8 to 10 inch roll. Wrap in waxed paper, then put in a freezer bags. Freeze. When needed pull out of the freezer, slice and bake at 350 degrees for 10 minutes.
[Name] Low-Carb Cheesecake [AuthorId] 28928 [AuthorName] Suzanne Kern [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2002-01-17T17:12:00Z [Description] Make and share this Low-Carb Cheesecake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/26/3/JiV0fhmeThmBtLK68Iy3-low-carb-cheese-cake.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/17263/FYKETg9oRSyBweOiZodq_20170418_053814.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/17263/e4dnhF6gQQekUqZssItA_20170210_155951.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/26/3/T9hTAcleQkYNL07zqmaD-low-carb-cheesecake.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/26/3/9kHhDp1nTbqXWTi4dRjV-DSC_0305.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/26/3/6maD3x2TOiv3Au73NKh9-Cheesecake.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/26/3/pic16PYNW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/26/3/picD36rQB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/26/3/picwBLjrP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/26/3/picaIMrRh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/26/3/picbTXOMR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/26/3/picnb19vt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/26/3/picePCUnI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/26/3/picMcRCgs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/26/3/picEOhiE2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/26/3/Tff3CEh8TNyHMIiei5eJ_P1010005.JPG"] [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "3", "25", "1", "1"] [RecipeIngredientParts] ["cream cheese", "eggs", "Splenda sugar substitute", "vanilla extract"] [AggregatedRating] 4.5 [ReviewCount] 79.0 [Calories] 334.9 [FatContent] 31.0 [SaturatedFatContent] 17.0 [CholesterolContent] 163.5 [SodiumContent] 300.3 [CarbohydrateContent] 6.7 [FiberContent] 0.0 [SugarContent] 5.6 [ProteinContent] 7.4 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] Mix together cream cheese, Splenda, and extracts. Then add eggs and beat until creamy. Pour into a greased pie pan. Bake for 35 minutes at 350°F or until cracked and golden brown.
[Name] Earthquake Cake [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-01-17T17:12:00Z [Description] Make and share this Earthquake Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "Kid Friendly", "Kosher", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1 1/4", "3", "1/2", "1/2", "8", "3 1/2"] [RecipeIngredientParts] ["coconut", "water", "eggs", "margarine", "cream cheese", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 653.5 [FatContent] 39.0 [SaturatedFatContent] 13.2 [CholesterolContent] 73.7 [SodiumContent] 515.4 [CarbohydrateContent] 74.2 [FiberContent] 3.7 [SugarContent] 56.5 [ProteinContent] 7.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Grease 9x13 cake pan and preheat oven to 350°F. Cover bottom of pan with nuts and coconut. Mix cake as directed on package. Pour cake batter over nuts and coconut. Mix margarine and cream cheese until smooth. Add powdered sugar and mix well. Spoon over the cake batter. Bake 1 hour. Cool completely. Turn upside down on plates.
[Name] $25 Pumpkin Pie [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT50M [PrepTime] PT30M [TotalTime] PT1H20M [DatePublished] 2002-01-17T17:12:00Z [Description] A unique baking method preserves crispness of the crust and yields a slightly spicy, not too sweet pumpkin pie. The name came shortly after someone purchased three of them from me for $75 :-) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/26/5/picFEo8Nt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/26/5/pic8ss2Wl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/26/5/picSCbQO0.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Vegetable", "Winter", "Christmas", "Thanksgiving", "Weeknight", "Oven", "Small Appliance", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "2", "2", "1", "1/4", "1/2", "2/3", "2/3", "4"] [RecipeIngredientParts] ["pumpkin puree", "dark brown sugar", "ground ginger", "ground cinnamon", "nutmeg", "ground cloves", "salt", "heavy cream", "milk", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 29.0 [Calories] 350.0 [FatContent] 18.1 [SaturatedFatContent] 7.8 [CholesterolContent] 123.0 [SodiumContent] 330.5 [CarbohydrateContent] 41.9 [FiberContent] 1.5 [SugarContent] 27.4 [ProteinContent] 6.5 [RecipeServings] 8.0 [RecipeYield] 1 Pie [RecipeInstructions] Adjust an oven rack to lowest position and heat oven to 400°F. Prepare pie crust for blind baking (prick bottom with a fork, line crust with parchment and fill with dried rice or beans]. Bake crust for 15 minutes. (Have all your ingredients measured out and start your filling when the crust goes into the oven]. Remove parchment from crust, prick any bubbles with a sharp fork and bake shell for 8 to 10 minutes longer, or until bottom just begins to color. Remove crust from oven and brush lightly with egg white while still hot. Process pumpkin, sugar, spices and salt ingredients in a food processor fitted with steel blade for 1 minute. Transfer mixture to a 3-quart heavy saucepan. Bring it to a sputtering simmer over medium-high heat. Cook pumpkin, stirring constantly, until thick and shiny, about 5 minutes. As soon as pie shell comes out of oven, whisk heavy cream and milk into pumpkin and bring to a bare simmer. Process eggs in food processor until whites and yolks are mixed, about 5 seconds. Gradually pour hot pumpkin mixture through feed tube while still running. Process 30 seconds. Pour warm filling into hot pie shell. Put a crust shield on completed pie and bake about 25 minutes. Filling will be dry-looking and lightly cracked around the edge. The center will wiggle when pie is gently shaken. Cool on a wire rack to a warm room temperature. Serve with slightly sweetened whipped cream.
[Name] Rose Mussick's Chinese Pineapple Chicken [AuthorId] 19392 [AuthorName] Pioneer [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-01-17T17:12:00Z [Description] This recipe is from the archives of Pioneer Lodge, a Seniors residence. This chicken goes well with rice. Nice texture. Have some stir fried veggies too. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Pineapple", "Poultry", "Tropical Fruits", "Fruit", "Meat", "Canadian", "Chinese", "Asian", "< 60 Mins", "Stove Top", "Stir Fry", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "2", "1/2", "1/3", "1", "2", "1/2", "1/3", "1", "1/4", "1/2", "1", "1"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "egg", "flour", "salt", "tomato juice", "garlic cloves", "pineapple chunk", "celery", "cornstarch", "honey", "ground ginger", "soy sauce", "sherry wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 364.4 [FatContent] 20.1 [SaturatedFatContent] 3.1 [CholesterolContent] 87.1 [SodiumContent] 770.1 [CarbohydrateContent] 31.0 [FiberContent] 0.9 [SugarContent] 24.4 [ProteinContent] 16.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix egg, flour & salt; roll the chicken in this mixture. Heat oil and fry the chicken, stir constantly while frying, using medium heat. When the chicken starts to brown, appr 10 minutes, add tomato juice, garlic, pineapple & celery. Mix well, cover, and simmer 15 minutes. In a bowl blend the cornstarch, honey & ginger; stir well and then add the soy sauce & sherry. Pour over chicken and cook, stirring, until it is creamy& thickened.
[Name] Skillet Meatloaf [AuthorId] 29084 [AuthorName] Cindy Barb [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2002-01-17T17:12:00Z [Description] Make and share this Skillet Meatloaf recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "2", "1", "1/2", "2", "1", "1", "1", "2", NA, NA] [RecipeIngredientParts] ["hamburger meat", "eggs", "spring onion", "garlic", "oregano", "lemon pepper seasoning", "thyme", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 387.3 [FatContent] 26.8 [SaturatedFatContent] 10.4 [CholesterolContent] 168.5 [SodiumContent] 130.9 [CarbohydrateContent] 0.8 [FiberContent] 0.2 [SugarContent] 0.2 [ProteinContent] 33.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine meat all ingredients and 1/2 can of Hunts Meatloaf sauce. Form a long or square loaf depending on the size skillet you use. Place in skillet. Brown on med heat, turn over and brown the other side on med heat. After the browning process, pour 1 can of Hunts Meatloaf sauce into skillet over loaf. Cover and cook on low-med heat for 1 1/2 hours. Turning the loaf every 20 minutes. Heat the remaining 1/2 can of Hunts Meatloaf sauce for the eater who likes the extra sauce on their meat loaf. Place meatloaf on platter and serve. To watch calories and cholesterol, do not use the juice the meatloaf was cooked in and only use the extra sauce heated.
[Name] Chunky Chicken & Mushroom Chowder [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2002-01-17T17:12:00Z [Description] Make and share this Chunky Chicken & Mushroom Chowder recipe from Food.com. [Images] character(0) [RecipeCategory] Chowders [Keywords] ["Chicken", "Poultry", "Meat", "Low Cholesterol", "Potluck", "Winter", "Weeknight", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8", "1", "2", "1", "6", "1", "3/4", "1/8", "1", "1/4", "1/2"] [RecipeIngredientParts] ["cremini mushrooms", "chicken breasts", "water", "carrot", "salt", "black pepper", "milk", "heavy cream", "Worcestershire sauce"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 597.0 [FatContent] 22.1 [SaturatedFatContent] 8.9 [CholesterolContent] 120.3 [SodiumContent] 1032.3 [CarbohydrateContent] 58.6 [FiberContent] 6.2 [SugarContent] 6.1 [ProteinContent] 42.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a 3 quart pot, bring chicken breast, broth, and water to a boil over high heat. Reduce heat to low, cover, and simmer about 20 minutes, or until the chicken is no longer pink inside. Remove the chicken from the broth and set aside the pot with the broth. Remove and discard chicken skin and bones. Tear chicken meat into large pieces; set aside. To the broth in the pot, add potatoes, carrot, 3/4 teaspoon of the salt, the thyme, and black pepper. Cover and simmer about 15 minutes, or until the potatoes are tender. Add milk, cream, mushrooms, and the reserved chicken meat. Bring to a boil. Reduce heat, cover, and simmer 5 minutes. Taste and add the remaining salt if needed, along with the Worcestershire sauce. Serve with crusty French bread.
[Name] Tangy Tomatoey Soybeans [AuthorId] 12657 [AuthorName] Anu_N [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2002-01-17T17:12:00Z [Description] The perfect side-dish for a cold winter night! This goes very well with rotis, or as a sandwich filling (sort of a drier version of baked beans!) Prep. time does not include pre-soaking time for the beans. [Images] character(0) [RecipeCategory] Soy/Tofu [Keywords] ["Beans", "Asian", "Indian", "Vegan", "< 60 Mins", "Stove Top", "Stir Fry", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["125", "2", "2", "3/4", "2", "1/2", "1/4", "1/4", "2", NA] [RecipeIngredientParts] ["soybeans", "water", "onion", "tomato paste", "mustard seeds", "red chili powder", "garam masala powder", "cilantro leaves", "salt"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 122.3 [FatContent] 7.0 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 91.5 [CarbohydrateContent] 9.3 [FiberContent] 3.5 [SugarContent] 3.8 [ProteinContent] 7.8 [RecipeServings] nan [RecipeYield] 3 side dish servings [RecipeInstructions] Bring a pot of water (2 cups] to a boil, lower flame, add salt to taste (around 1/4 tsp], and cook the pre-soaked soy beans for about 30 minutes, or until cooked. Drain. While the beans are cooking, heat oil in a saucepan on a medium-high flame and add the mustard seeds. When they start sputtering, add the chopped onions and sauté until they turn brown. Now add the tomato paste, red chili powder, garam masala powder, and sauté for about 5 minutes. Add the cooked soy beans to the saucepan, mix well and sauté for another 5 minutes. Remove from flame, garnish with chopped cilantro and serve hot!
[Name] Quick and Easy Saffron Rice [AuthorId] 24323 [AuthorName] JoAnn [CookTime] PT18M [PrepTime] PT15M [TotalTime] PT33M [DatePublished] 2002-01-17T17:12:00Z [Description] A mild side dish that won't overpower the entree. Use the thread saffron, which gives a much better flavor. [Images] character(0) [RecipeCategory] White Rice [Keywords] ["Rice", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "1/2", "1", "1 1/2", "1/2", "1 1/2"] [RecipeIngredientParts] ["olive oil", "onion", "garlic", "white rice", "chicken broth", "saffron", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 313.9 [FatContent] 7.8 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 387.1 [CarbohydrateContent] 52.4 [FiberContent] 1.9 [SugarContent] 0.9 [ProteinContent] 6.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat the oil in a heavy saucepan (that has a lid]. Add the onion and garlic and cook until just soft. Add in the rice and cook for 3 minutes, stirring frequently. Add the broth, saffron, and parsley. Cover and reduce the heat to low. Cook for 15-18 minutes or until the liquid is absorbed. Fluff with a fork before serving.
[Name] Hari Bhari Hari Roti (All The Way Green Green Peas Roti) [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2002-01-17T17:12:00Z [Description] A wonderful green colour Indian roti popularly known as "Hari roti". It goes well with a dry vegetable such as methi-aloo and also accompanied by yogurt/ lime pickle. I loved this roti, tried it for the first time tonight inspite of having the recipe in my file for almost a year and everyone loved it. I feel this roti makes a great , too good picnic food too!! A good tip would be [Images] character(0) [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Asian", "Indian", "Low Cholesterol", "Healthy", "Kid Friendly", "Ramadan", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3 1/2", "1 1/2", "2", "2", "1", "2", "1/2", NA, NA] [RecipeIngredientParts] ["whole wheat flour", "green peas", "salt", "lime juice", "cilantro", "black pepper", "water"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 115.9 [FatContent] 2.2 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 293.2 [CarbohydrateContent] 21.3 [FiberContent] 4.0 [SugarContent] 0.9 [ProteinContent] 4.4 [RecipeServings] nan [RecipeYield] 16 small rotis [RecipeInstructions] Sift wheat flour with salt in a bowl. Add in 2 tbsps. of oil. Add mashed peas and mix well. Add pepper, cilanto and lime juice. Knead well. Divide into 16 equal parts. Shape into round balls. Roll each ball on a floured board into a circle. Lift each roti carefully with floured hands. Place on a hot griddle one at a time. Shallow fry with 1-2 tbsp. of oil until brown specs appear on both sides (i. e. both sides must be well cooked]. Remove on a clean napkin to drain out excess oil. Serve immediately. Serving tip: Enjoy this roti with methi-aloo and some lime pickle/yogurt. Yum!
[Name] Citrus-Cranberry Sauce [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-17T17:12:00Z [Description] I found this on the Food Network web site before the holidays this year (courtesy of Patty Burns). Very nice flavor and texture. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/27/2/piclk95oo.jpg" [RecipeCategory] Sauces [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Christmas", "Thanksgiving", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", "3/4", "1/4", "1/8", "1/2", "1/2"] [RecipeIngredientParts] ["navel oranges", "fresh cranberries", "sugar", "water", "ground ginger", "fresh lemon juice", "fresh lime juice"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 295.9 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.8 [CarbohydrateContent] 76.7 [FiberContent] 7.7 [SugarContent] 62.8 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] Remove peel and pith from oranges and cut into large pieces. In a saucepan over medium heat, combine oranges, cranberries, sugar, water and ground ginger. Cook, stirring frequently for 15 minutes. Remove from heat and stir in lemon and lime juices. Cover and chill thoroughly before serving. Ideally made the day before you plan to serve.
[Name] Best Chicken Liver Pate [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-01-17T17:12:00Z [Description] Make and share this Best Chicken Liver Pate recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Livers [Keywords] ["Chicken", "Beef Organ Meats", "Beef Liver", "Poultry", "Meat", "Very Low Carbs", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "3/4", "1 1/2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["onion", "chicken livers", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 899.8 [FatContent] 70.5 [SaturatedFatContent] 14.5 [CholesterolContent] 1177.3 [SodiumContent] 1407.1 [CarbohydrateContent] 6.4 [FiberContent] 1.0 [SugarContent] 2.6 [ProteinContent] 58.4 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Heat oil in 12 inch skillet. Add chicken livers and cook until brown and well done. Add onion and cook 1 minute more. Add salt, pepper and garlic salt. Remove from heat and cool. Put into blender and process on puree till smooth. Chill.
[Name] Crock Pot Goetta [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT5H [PrepTime] PT5M [TotalTime] PT5H5M [DatePublished] 2002-01-17T17:12:00Z [Description] Make and share this Crock Pot Goetta 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/17/27/4/mWwJcbCHT8SaTcPxfyVl_20140705_074342.jpg" [RecipeCategory] Pork [Keywords] ["Grains", "Meat", "Weeknight"] [RecipeIngredientQuantities] ["5", "2 1/2", "3", "1/2", "1", "1", "1 1/2", "1/2", "1/4", "4", "1/2"] [RecipeIngredientParts] ["water", "pinhead oats", "steel cut oats", "salt", "pepper", "ground beef", "ground pork", "pork sausage", "onions", "sage", "thyme", "bay leaves", "cornmeal"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 520.9 [FatContent] 24.0 [SaturatedFatContent] 8.3 [CholesterolContent] 91.9 [SodiumContent] 958.5 [CarbohydrateContent] 41.3 [FiberContent] 6.2 [SugarContent] 1.3 [ProteinContent] 34.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Place water, oats, salt and pepper into the crock pot and mix well.", "Cover and cook on high for 1 hour, stirring 2 or 3 times.", "Add meats and break up well.", "Add onion, sage, thyme and bay.", "cook for 4 hours on low, stirring now and again.", "Uncover and add cornmeal-stir well.", "Cook uncovered for 30 minutes.", "Turn out into 3 loaf pans, cool and chill in fridge.", "When set turn out and freeze what you want.", "Slice and fry in a little butter or oil until brown and crusty, but dont let them touch in the pan or they will run." ]

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