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[Name] Roast Suckling Pig [AuthorId] 1547 [AuthorName] Morton Design Graph [CookTime] PT11H40M [PrepTime] PT30M [TotalTime] PT12H10M [DatePublished] 1999-08-18T04:31:00Z [Description] Select a whole pig weighing 30 to 35 pounds and have the butcher clean it. Long, slow cooking yields a marvelously tender product. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/28/46/picObGviI.jpg" [RecipeCategory] Roast [Keywords] ["For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["30 -35", "1", "1", "1", "2", "1", NA, "1"] [RecipeIngredientParts] ["honey", "soy sauce", "celery", "dried sage"] [AggregatedRating] nan [ReviewCount] nan [Calories] 199.3 [FatContent] 1.6 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 408.4 [CarbohydrateContent] 43.2 [FiberContent] 1.7 [SugarContent] 21.6 [ProteinContent] 4.2 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] ["Rinse the cavity well with water and dry; set meat to the side.", "Mix together and cook the liquid ingredients for 5 minutes.", "Mix the bread cubes, celery and seasonings together.", "Stuff the abdominal cavity firmly with the stuffing and sew up the opening or use skewers to seal.", "Fit aluminum foil caps over the ears and tail to avoid burning.", "These caps should be removed about l/2 hour before the barbecue is completed to obtain a uniform baking color.", "Leave a wooden block in the pig's mauth, so that a red apple can be inserted when the barbecue is completed.", "Briquettes are placed only on the sides of the charcoal grill and are separated from the suckling pig by the walls of a foil drip pan. (To make this drip pan, use 3 sheets of heavy aluminum foil molded slightly larger than the pig to collect the rich drippings.].", "Place the cooking grill over the foil drip pan. (This will allow you to add more briquettes as needed, and to collect the basting fluids.].", "Liberal usage of marinade on partially cooked suckling pig enhances the finished entree." ]
[Name] Roasted Italian Chicken and Vegetables [AuthorId] 1530 [AuthorName] Carole Reu [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-06T04:55:00Z [Description] Make and share this Roasted Italian Chicken and Vegetables recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "European", "Low Cholesterol", "Healthy", "Roast", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["16", "12", "1/3", "1", "4", NA, "12"] [RecipeIngredientParts] ["tiny new potatoes", "boneless skinless chicken breast halves", "yellow cherry tomatoes", "red pear shaped cherry tomatoes"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 529.2 [FatContent] 2.5 [SaturatedFatContent] 0.6 [CholesterolContent] 68.8 [SodiumContent] 358.2 [CarbohydrateContent] 88.1 [FiberContent] 10.1 [SugarContent] 10.1 [ProteinContent] 37.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375. Add a small amount of water to a 2 quart saucepan; bring to boiling. Add carrots and potatoes; return to boiling. Cook, covered for 8 minutes. Stir together salad dressing, Italian seasoning, and 1/8 tsp pepper in a bowl. Rinse chicken and pat dry. Spray a 9 x 9 x 2\" baking pan with nonstick cooking spray. Brush chicken with half of the dressing mixture. Place chicken in baking pan. Bake, uncovered for 10 minutes. Drain vegetables and toss with remaining salad dressing mixture. Pour over chicken. Return to oven and bake about 5 minutes more or until chicken is tender and no longer pink. Place chicken on a serving platter. Toss tomatoes with vegetables. Arrange vegetables around chicken; brush chicken and vegetables with pan drippings.
[Name] Roasted Red Snapper [AuthorId] 1530 [AuthorName] Carole Reu [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-08T05:34:00Z [Description] Make and share this Roasted Red Snapper 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/28/48/picKMZnHh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/28/48/pic9DVSoa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/28/48/picLJG6lQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/28/48/picErsU93.jpg"] [RecipeCategory] Very Low Carbs [Keywords] ["Low Cholesterol", "Healthy", "Roast", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "14 1/2", "8", "2", "1", NA, "1/4", "1/4", "1/4", "2"] [RecipeIngredientParts] ["red snapper", "green onions", "lemon juice", "dried oregano", "pepper", "feta cheese", "ripe olives"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 155.6 [FatContent] 4.1 [SaturatedFatContent] 1.8 [CholesterolContent] 50.4 [SodiumContent] 213.2 [CarbohydrateContent] 3.6 [FiberContent] 1.1 [SugarContent] 1.3 [ProteinContent] 25.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven 450. Cut fish into 4 serving size portions. Combine undrained tomatoes, green onions, celery, lemon juice, and oregano in a large skillet. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until most of the liquid has evaporated. Spray a 2 quart rectangular baking dish with cooking spray. Place fish in baking dish, turning under any thin edges. Sprinkle with the pepper and coriander. Bake for 8 to 10 minutes or until fish flakes easily with a fork. Transfer fish to individual serving plates. Spoon sauce over fish. Sprinkle feta cheese and olives over fish.
[Name] Rock 'N' Rollers [AuthorId] 1555 [AuthorName] Cindy Hartlin [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-07T14:14:00Z [Description] Make and share this Rock 'N' Rollers recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "2", "1", "1 1/2", "1", "1", "1"] [RecipeIngredientParts] ["butter", "coconut", "walnuts", "miniature marshmallows", "chocolate chips", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 169.3 [FatContent] 11.1 [SaturatedFatContent] 6.4 [CholesterolContent] 12.7 [SodiumContent] 64.5 [CarbohydrateContent] 17.0 [FiberContent] 1.4 [SugarContent] 13.3 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 36 squares [RecipeInstructions] In 9 inch square cake pan (or, for thinner bars, 13x9 inch pan], combine crumbs and melted butter, mixing with fork. Spread mixture out evenly and press down. Spread mixture out evenly and press down. Spread coconut evenly over crumbs, then nuts and then marshmallows. Pur condensed milk evenly over top. Bake in 350= F oven for about 20 minutes or until browned on top. Let cool (will firm up as it cools]. Melt chocolate chips with butter; drizzle evenly over top. Let cool thoroughly and cut into small bars or squares. (If weather is warm, store in refrigerator.]
[Name] Root Beer Cake [AuthorId] 1704 [AuthorName] HELEN PEAGRAM_40951 [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 1999-09-15T04:25:00Z [Description] Make and share this Root Beer Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/28/50/pic1teCMm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/28/50/picMriiIK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/28/50/picWbdZLW.jpg"] [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3/4", "4", "1/3", "1", "2", "1", "1"] [RecipeIngredientParts] ["eggs", "instant vanilla pudding", "vanilla"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 274.5 [FatContent] 12.5 [SaturatedFatContent] 2.5 [CholesterolContent] 70.5 [SodiumContent] 371.9 [CarbohydrateContent] 37.2 [FiberContent] 0.6 [SugarContent] 27.6 [ProteinContent] 3.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350 F.", "Grease and flour two 9\" round pans.", "Mix cake mix, 3/4 cup root beer, eggs, oil and pudding mix in a large bowl.", "Bake as directed on package.", "Chill cake for ease in splitting layers.", "Split each layer into 2 thin layers.", "Filling and Topping: Combine Dream Whip, ice cold root beer and vanilla in a chilled bowl.", "Beat as directed on package. Spread 1 cup of filling between layers of cake with remaining on top.", "Serve immediately or store in refrigerator until ready to serve." ]
[Name] Salmon Teriyaki With Carrots and Onions [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 1999-09-13T16:49:00Z [Description] I made this for the first time in while tonight and it was SO delicious. Thought I'd share it with the group. Christine [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/3", "2", "2 1/2", "2", "1 1/2", "2", "2", "1", "1", "2"] [RecipeIngredientParts] ["soy sauce", "mirin", "medium-dry sherry", "cider vinegar", "sugar", "salmon steaks", "carrots", "onion", "scallion tops"] [AggregatedRating] nan [ReviewCount] nan [Calories] 383.6 [FatContent] 17.9 [SaturatedFatContent] 3.1 [CholesterolContent] 59.0 [SodiumContent] 2874.9 [CarbohydrateContent] 28.6 [FiberContent] 3.0 [SugarContent] 18.9 [ProteinContent] 26.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Make teriyaki sauce: In a small saucepan simmer sauce ingredients, stirring until sugar is dissolved, until reduced to about 1/2 cup and cool to room temperature in a metal bowl set in a larger bowl of ice and cold water. In a baking dish large enough to just hold salmon steaks in one layer marinate salmon in sauce, turning to coat, 15 minutes. While salmon is marinating, in a large saucepan of boiling salted water blanch vegetables 2 minutes, or until crisp-tender, and drain in a colander. Transfer vegetables to a bowl of ice and cold water to stop cooking and drain well. In a 10-inch heavy skillet (preferably cast iron] heat oil over moderately high heat until hot but not smoking. Transfer salmon to skillet with a metal spatula, letting excess sauce drip off and reserving, and reduce heat to moderate. Saute salmon, turning once, until just cooked through and browned well, about 2 1/2 minutes on each side, and transfer to 2 plates. Pour off oil and cook vegetables, stirring, 1 minute. Add reserved sauce and boil, stirring, 1 minute, or until thickened. Spoon vegetables and sauce over salmon and garnish with scallion greens.
[Name] San Francisco Chops [AuthorId] 1779 [AuthorName] SusieCat [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-11T04:34:00Z [Description] Make and share this San Francisco Chops recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "High Protein", "Free Of...", "High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["4", "1", "1", "2", "4", "4", "2", "1/4", "2", "2"] [RecipeIngredientParts] ["garlic", "dry sherry", "broth", "soy sauce", "brown sugar", "crushed red pepper flakes", "cornstarch", "water"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 443.9 [FatContent] 23.6 [SaturatedFatContent] 6.7 [CholesterolContent] 137.3 [SodiumContent] 1118.1 [CarbohydrateContent] 9.7 [FiberContent] 0.2 [SugarContent] 7.1 [ProteinContent] 43.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Trim pork chops of fat Heat oil in skillet. Brown chops on both sides. Remove and add a little more oil if needed. Saute garlic for a minute, being careful not to burn it. Combine oil, sherry or broth, soy sauce, brown sugar and red pepper. Place chops in skillet. Pour sauce over them. Cover tightly. Simmer over low heat until chops are tender and cooked through. 30 to 35 minutes. Add a little water, 1 to 2 Tbsp. if needed to keep sauce from cooking down too much. Turn once. Remove chops to platter. Stir in cornstarch dissolved in water. Cook until thickened. Pour over chops and serve. Tips: Boneless pork chops can be used. Trim fat and pound to 1/4 inch thickness. Cooking takes on 20 minutes. Good served with: Thin spaghetti or noodles tossed with butter and sauce, green salad with sliced cucumbers and dinner rolls.
[Name] Scallop Normandy [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-10T07:04:00Z [Description] Make and share this Scallop Normandy recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["4", "24", "1", "50", "1", "1/2", "1/2", "100", NA] [RecipeIngredientParts] ["apples", "apples", "fresh scallops", "puff pastry", "butter", "parsley", "lemon, juice and zest of", "white wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 707.9 [FatContent] 42.4 [SaturatedFatContent] 17.4 [CholesterolContent] 84.7 [SodiumContent] 381.4 [CarbohydrateContent] 60.9 [FiberContent] 6.1 [SugarContent] 22.8 [ProteinContent] 20.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut the tops off the apples and scoop out the flesh leaving the apple intact. Remove 1/2 cup of the apple flesh and and blend to a pulp along with the lemon juice and zest. Place the butter into a heavy-based saute pan and add the scallops. Cook quickly for 1 minute, then add the wine and cream, and reduce the liquid by increasing the heat. Once a creamy sauce is achieved add the apple mixture and parsley. Check the seasoning and spoon the filling into the apple cases. Place onto a baking tray. Cut the pastry sheet into 4 pieces and score a crisscross pattern across the top. Brush with milk and egg wash and place onto the baking tray. Bake all together at 180C for 20 - 25 minutes until pastry is golden and the apple has softened. Serve the apples alongside the pastry crouton with a crisp green salad.
[Name] Schweinsteak [AuthorId] 1704 [AuthorName] HELEN PEAGRAM_40951 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-16T15:43:00Z [Description] Make and share this Schweinsteak recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "German", "European", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1/3", "2", "1/4", "3", "1 1/2", "1/4", "3", "2", "1/2", "1/8", "3", "3", "1/2", "1", "1", "1/4", "2"] [RecipeIngredientParts] ["flour", "salt", "pepper", "broth", "ketchup", "Worcestershire sauce", "vinegar", "cayenne pepper", "cloves", "allspice", "bay leaf", "garlic", "onion", "water", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1587.0 [FatContent] 118.3 [SaturatedFatContent] 41.5 [CholesterolContent] 438.9 [SodiumContent] 1686.2 [CarbohydrateContent] 16.4 [FiberContent] 0.8 [SugarContent] 4.9 [ProteinContent] 107.2 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Set out a heavy skillet and a roasting pan having a tight fitting cover. Cut the ribs into serving-size pieces. Coat meat evenly with a mixture of the next three ingredients, flour, salt, and pepper. Pour the cooking oil in the heavy skillet. Add the ribs to the oil and brown slowly on both sides. While the meat is browning, prepare the meat broth. Add the next 10 (from ketchup to the garlic clove], ingredients to the broth mixture. Finely chop the onion. Put the meat into the roasting pan. Pour the broth mixture over the browned ribs. Add the chopped onion. Cover and put in a 350 degree F. oven for about 1-1/2 hours, or until the ribs are tender. With a slotted spoon, remove meat from pan to a warm serving platter. Set aside to keep warm while preparing the sauce. For Sauce: If necessary, skim excess fat from cooking liquid. Strain the liquid and pour into a small saucepan. Mix the 1/4 cup of water and 2 tablespoons of flour in a screw top jar. Cover jar tightly and shake until mixture is well blended. Bring liquid in saucepan to boiling; stirring constantly, slowly pour 1/2 of the flour mixture into the cooking liquid. Bring to boiling. Gradually add the remaining flour mixture. Bring sauce to boiling after each addition. Cook 3 to 5 minutes. Spoon or pour about 1/2 of the hot sauce over spareribs on the platter. Serve remaining sauce in a gravy boat if desired. Serve ribs with Spaetzle.
[Name] Schweinsteak - Grilled Pork Filets [AuthorId] 1662 [AuthorName] Anne Edgell [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-17T19:27:00Z [Description] Make and share this Schweinsteak - Grilled Pork Filets recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "German", "European", "< 15 Mins"] [RecipeIngredientQuantities] ["4", "3", NA, NA, "1", "2", "1", "1/2", "1/2", NA, NA, "1"] [RecipeIngredientParts] ["boneless pork filets", "gourmet wine vinegar", "tomato ketchup", "onion", "garlic", "Dijon mustard", "pepper", "sugar", "fresh thyme", "fresh rosemary", "Tabasco sauce"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 252.6 [FatContent] 14.8 [SaturatedFatContent] 5.1 [CholesterolContent] 73.7 [SodiumContent] 74.6 [CarbohydrateContent] 4.9 [FiberContent] 0.6 [SugarContent] 2.8 [ProteinContent] 23.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In heavy plastic ziplock bag mix vinegar, ketchup, oil, onion, garlic, mustard, pepper and sugar. Add herbs and Tabasco. Marinade steaks for at least 4 hours, then grill 4-5 minutes each side. Serve on hard-crust Broetchen. Try this one with Dijon, or Duesseldorf Mustard (available in German delis, sometimes in a good grocery store]
[Name] Saucy Seafood Newburg [AuthorId] 1612 [AuthorName] JANIC412 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-31T21:06:00Z [Description] Here is a Seafood Newburg recipe that I make for parties-you can just use extra lobster instead of the mixed seafood. Seafood Newburg [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/28/57/pic3h8roF.jpg" [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1/2", "1/2", "2", "1", "1", "1/4", "1", NA, NA, "1", "1"] [RecipeIngredientParts] ["shrimp", "bay scallop", "lobster", "unsalted butter", "flour", "Worcestershire sauce", "dry sherry", "fresh lemon juice", "salt", "white pepper", "nutmeg", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 328.6 [FatContent] 17.0 [SaturatedFatContent] 9.9 [CholesterolContent] 168.7 [SodiumContent] 577.4 [CarbohydrateContent] 8.5 [FiberContent] 0.2 [SugarContent] 0.7 [ProteinContent] 29.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Poach the seafood in water and white wine being careful not to overcook. Remove from pan and drain. Reserve a little for garnish Make sauce: Saute onions in butter making sure not to brown them-gradually add flour stirring well after each addition. Add the cream and soup. Cook until thick and creamy stirring continuously. Add Worcestershire sauce, sherry, lemon juice, salt, white pepper, nutmeg and paprika. Keep stirring. Add all seafood except the crab meat and carefully blend into the sauce- gently stir in the crab.Serve over rice, noodles or puff pastry shells. Garnish with some cooked shrimp or lobster pieces. Sprinkle a little fresh chopped parsley over. This serves about 12 for appetizers or 6 for entree..
[Name] Seen Goo Gailau to Yan [AuthorId] 1572 [AuthorName] Ed Paulhus [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-28T02:43:00Z [Description] Make and share this Seen Goo Gailau to Yan recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Broil/Grill", "< 15 Mins", "Oven", "Deep Fried", "Stove Top"] [RecipeIngredientQuantities] ["2", "3", "1", "1/2", "6", "1", "1", NA, "1", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["chicken breasts", "cornstarch", "salt", "Chinese five spice powder", "spring onions", "bamboo shoot", "walnuts", "light soy sauce", "cornstarch", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 493.2 [FatContent] 33.3 [SaturatedFatContent] 5.8 [CholesterolContent] 92.8 [SodiumContent] 1172.9 [CarbohydrateContent] 13.2 [FiberContent] 5.3 [SugarContent] 1.3 [ProteinContent] 39.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Remove skin from chicken breasts and with a sharp knife cut flesh from bones. Skin and bones can be simmered in a little water and used for stock. Cut chicken meat into small dice. Combine corn starch, salt and five spice powder and sprinkle over chicken. Toss to coat. Cut spring onions into bite-sized lengths. Drain straw mushrooms and cut each mushroom in half. Dice bamboo shoot. Heat oil and deep fry walnuts or almonds until golden. Drain and set aside. Fry chicken pieces, a third at a time, in deep oil over high heat just until they change colour. This takes about 1 minute for each lot. As they are fried, lift them out with a slotted spoon and drain on absorbent paper. Pour off all but 2 tbsp. oil. Add vegetables to pan and stir fry over high heat for 1 minute. Add stock. Mix soy and extra corn starch with cold water, add to pan, stir until it thickens. Add chicken pieces and heat through. Turn off heat, stir in nuts and serve immediately over rice or noodles.
[Name] Sharp Turkey Hoagie [AuthorId] 1706 [AuthorName] talk538 [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 1999-09-03T05:13:00Z [Description] Make and share this Sharp Turkey Hoagie recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Poultry", "Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "1", "4", NA, NA, "1/4", NA, "1"] [RecipeIngredientParts] ["onion", "garlic clove", "olive oil", "turkey breast", "blue cheese", "dried thyme", "summer savory"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 306.5 [FatContent] 16.0 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 312.1 [CarbohydrateContent] 34.8 [FiberContent] 2.0 [SugarContent] 2.5 [ProteinContent] 6.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In hot skillet (I use wok], add oil and then onion and garlic. Add pinch of salt and fresh ground pepper. Add thyme or summer savory. Saute until onions are brown. Cut open hoagie roll and smear bleu cheese on one side. Add onion/garlic mixture on top of cheese. In the same wok (still hot], lay turkey slices around the sides long enough to heat. Turn and heat the other side. Pile turkey slices over onion/garlic mixture and top with pepper relish. More ground black pepper if you like. Top with hoagie top and enjoy! Tip: This is a fairly pungent sandwich packed full of flavor. A sprig of fresh parsley should take care of things afterwards.
[Name] Shepherd's Pie IV [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-17T04:00:00Z [Description] Make and share this Shepherd's Pie IV recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["European", "Free Of...", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["30", "1", "1", "460", "1", NA, "280", "30", "900", "60"] [RecipeIngredientParts] ["onion", "carrot", "lamb", "mixed herbs", "cornflour", "potatoes", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 711.6 [FatContent] 41.5 [SaturatedFatContent] 20.3 [CholesterolContent] 153.0 [SodiumContent] 216.4 [CarbohydrateContent] 49.1 [FiberContent] 6.4 [SugarContent] 3.7 [ProteinContent] 35.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat the fat in a large frypan and add the onion and carrot. Cook for 3 minutes or until onion and carrot are softened. Add the meat and cook for 3 minutes. Stir in the herbs, seasoning, and most of the stock. Blend the cornflour with a little cold water, stir in the remaining stock then add to the pan. Bring to the boil, stirring until thickened. Transfer the mixture to a warmed pie dish. Mash the potatoes with half the butter and season well. Cover the meat well with the mashed potatoes and mark furrows with a fork. Dot small pieces of the remaining butter over the top and bake in an oven, preheated to 200*C ( 400*F/Gas mark 6], for about 15 minutes or until the top is brown.
[Name] Shredded Beef Tacos [AuthorId] 101732 [AuthorName] mydesigirl [CookTime] PT3H [PrepTime] PT45M [TotalTime] PT3H45M [DatePublished] 1999-08-14T06:16:00Z [Description] Make and share this Shredded Beef Tacos recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Mexican", "Low Cholesterol", "Free Of...", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "10 -15", "1", "3", "3", "1", "1"] [RecipeIngredientParts] ["beef brisket", "corn tortillas", "lime", "cilantro", "margarine", "lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 149.9 [FatContent] 5.2 [SaturatedFatContent] 1.0 [CholesterolContent] 1.2 [SodiumContent] 67.3 [CarbohydrateContent] 24.3 [FiberContent] 3.8 [SugarContent] 1.2 [ProteinContent] 3.5 [RecipeServings] 50.0 [RecipeYield] nan [RecipeInstructions] ["This is an easy recipe, although time consuming.", "Prepare the brisket, cook it thoroughly, whether you cook on the grill or in the oven.", "The oven method is easy, I use a cooking bag, spice it with salt, pepper, chopped onion, smoke flavored sauce, or any steak sauce. Once the beef is done, using the leanest part of the brisket, chop the meat finely, set aside in an oven proof pan, cover with tin foil and return to a warm oven.", "Heat up the margarine as indicated above, heat up a frying pan, I use a cast iron one, using tongs, dip a corn tortilla into the butter and drop into the frying pan, heat on one side turn an heat the other, takes about 60 seconds total.", "Tortilla should not be soggy.", "Heat a pile of them and wrap in tin foil and place in the oven to keep warm.", "Wash jalapenos, dry and toss in the pan after you have heated the tortillas, doing so before hand will make the tortillas taste hot, you may add a little lime butter to make them cook faster.", "Grill the jalapenos in the pan until they are soft, usually five to seven minutes, they will wilt, put aside in a bowl, ceramic or glass, plastic will pick up the flavor.", "Mix together the chopped onion and cilantro, toss with the fresh lime juice. To assemble the tacos: Get one tortilla, place about 2 tablespoons of chopped meat in the tortilla, add one tablespoon of onion mixture and if you dare one jalapeno whole! With the left over meat from the brisket, you can freeze it and make barbecue sandwiches out of them." ]
[Name] Shrimp Sauce for Pasta [AuthorId] 1707 [AuthorName] Rumrill [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 1999-08-12T06:58:00Z [Description] Make and share this Shrimp Sauce for Pasta 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/28/62/01496366257.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/28/62/01478564910.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/28/62/picr9pM2B.jpg"] [RecipeCategory] Healthy [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1 1/2", "4", "1/4", "1/3", "1", "2", "1/4", "1/4", NA, "2/3"] [RecipeIngredientParts] ["medium shrimp", "garlic cloves", "parsley", "white wine", "butter", "olive oil", "water", "parmesan cheese", "pasta"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 520.1 [FatContent] 12.4 [SaturatedFatContent] 3.0 [CholesterolContent] 222.9 [SodiumContent] 1077.9 [CarbohydrateContent] 60.3 [FiberContent] 2.6 [SugarContent] 2.3 [ProteinContent] 35.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat a large pot of water to the boil, add 1 tsp salt and pasta (cooking time about 11 minutes], then start your sauce. When pasta is done, usually at the most critical point of cooking the sauce, reserve 1/4 cup of pasta water, and drain the pasta. Put butter and olive oil into a large frying pan over medium-high heat and add the garlic when the butter melts. Cook garlic, stirring constantly, until it becomes soft, but not browned at all, about 3-4 minutes. Add shrimp and briefly stir into the oil, then add the parsley, stir again and add the wine, half the pasta water and a good grind of pepper. Reduce heat to medium and cook, stirring occasionally, until the shrimp are just done. Add the pasta and Parmesan cheese to the shrimp pan and toss thoroughly.
[Name] Sicilian Sausage Bread [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 1999-08-22T04:47:00Z [Description] Make and share this Sicilian Sausage Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "4", "1/2", "1", "3", "2"] [RecipeIngredientParts] ["sausage", "mozzarella cheese", "egg", "romano cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 506.0 [FatContent] 43.5 [SaturatedFatContent] 16.8 [CholesterolContent] 139.4 [SodiumContent] 1111.1 [CarbohydrateContent] 3.3 [FiberContent] 0.0 [SugarContent] 0.7 [ProteinContent] 24.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Coat pizza tin with oil. Roll out pizza dough on pizza tin. Remove casing from sausage, cut up into small pieces and brown lightly with 2 tablespoons of water in frying pan until cooked. Remove cooked sausage from frying pan, dry thoroughly with paper towel. Dice the Mozzarella. Mix 1 raw egg with dried sausage and spread on pizza dough evenly. Keep part of the egg yolk for later. Spread diced Mozzarella on pizza dough. Sprinkle grated Romano cheese on pizza dough. Roll up dough into itself and seal ends with brushed egg yolk. Bake in 350 degrees oven for about 45 minutes. - - - - - - - - - - - - - - - - - - --.
[Name] Simple Hamburger Vegetable Soup [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT1H10M [PrepTime] PT0S [TotalTime] PT1H10M [DatePublished] 1999-08-10T06:47:00Z [Description] Make and share this Simple Hamburger Vegetable 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/28/64/picwsT0Bu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/28/64/picWtzEbL.jpg"] [RecipeCategory] Low Cholesterol [Keywords] ["Free Of...", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1", "1", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["hamburger", "tomatoes", "thyme", "carrots", "fresh carrots", "celery", "onion", "basil", "bay leaf", "corn", "potato"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 1572.5 [FatContent] 58.3 [SaturatedFatContent] 20.7 [CholesterolContent] 304.4 [SodiumContent] 707.6 [CarbohydrateContent] 157.7 [FiberContent] 32.5 [SugarContent] 56.7 [ProteinContent] 117.2 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Brown beef and onion. Drain. Combine everything in a large pot and simmer for about an hour. Good soup to use leftovers in - beans, zucchini, etc. Very good the next day.
[Name] Homemade Bailey's Irish Cream Liqueur [AuthorId] 1555 [AuthorName] Cindy Hartlin [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-09-24T05:39:00Z [Description] Make and share this Homemade Bailey's Irish Cream Liqueur recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["European", "Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1 1/2", "2", "1", "1"] [RecipeIngredientParts] ["half-and-half", "eggs", "cinnamon", "vanilla"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1753.0 [FatContent] 68.9 [SaturatedFatContent] 39.2 [CholesterolContent] 602.8 [SodiumContent] 467.8 [CarbohydrateContent] 46.0 [FiberContent] 1.1 [SugarContent] 14.8 [ProteinContent] 28.6 [RecipeServings] 1.0 [RecipeYield] 1 quart [RecipeInstructions] Blend until mixed well, serve cold. Stores up to two weeks in the refrigerator, but it's never lasted that long.
[Name] Bailey's Irish Cream Liqueur [AuthorId] 1555 [AuthorName] Cindy Hartlin [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-09-24T05:39:00Z [Description] Make and share this Bailey's Irish Cream Liqueur recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["European", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "15", "1/2", "3", "13"] [RecipeIngredientParts] ["eggs", "canned milk"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 3593.8 [FatContent] 147.3 [SaturatedFatContent] 86.5 [CholesterolContent] 1115.6 [SodiumContent] 1068.7 [CarbohydrateContent] 289.6 [FiberContent] 1.6 [SugarContent] 266.7 [ProteinContent] 62.1 [RecipeServings] nan [RecipeYield] 1 quart [RecipeInstructions] Combine all ingredients in a blender for 1 minute. Let stand overnight. Bottle the next day.
[Name] Bailey's Irish Cream Liqueur [AuthorId] 1555 [AuthorName] Cindy Hartlin [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-09-24T05:39:00Z [Description] Make and share this Bailey's Irish Cream Liqueur recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "2", "2", "1 1/2", "1/2", "1", "2"] [RecipeIngredientParts] ["eggs", "instant espresso powder", "vanilla", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4657.1 [FatContent] 177.0 [SaturatedFatContent] 106.4 [CholesterolContent] 1171.5 [SodiumContent] 1425.2 [CarbohydrateContent] 477.9 [FiberContent] 0.3 [SugarContent] 466.2 [ProteinContent] 91.5 [RecipeServings] nan [RecipeYield] 1 quart [RecipeInstructions] Mix all ingredients in blender; pour into a bottle, cap and refrigerate. This tastes best if you let it age for a week. But you'd better hide it! It is great.
[Name] Quick &amp; Chewy Chocolate Drops [AuthorId] 1555 [AuthorName] Cindy Hartlin [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 1999-09-24T05:53:00Z [Description] Make and share this Quick &amp; Chewy Chocolate Drops recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["8", "1/4", "1/2", "1", "1 1/2", "1/2", "1/4", "1/2"] [RecipeIngredientParts] ["butter", "margarine", "sugar", "egg", "vanilla extract", "all-purpose flour", "baking powder"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 46.3 [FatContent] 2.1 [SaturatedFatContent] 1.3 [CholesterolContent] 12.8 [SodiumContent] 23.7 [CarbohydrateContent] 6.2 [FiberContent] 0.1 [SugarContent] 4.2 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 24 cookies [RecipeInstructions] Heat oven to 350 deg F. In small microwave-safe bowl, place chocolate. Microwave at high (100%] 1 1/2 to 2 minutes or until chocolate is melted when stirred; cool slightly. In large mixer bowl, beat butter and sugar until well blended. Add egg and vanilla; beat well. Blend in melted chocolate, flour and baking powder. Stir in nuts, if desired. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until almost set. Cool slightly. Remove from cookie sheet to wire rack. Cool completely.
[Name] Ga Kho (Ginger Chicken) [AuthorId] 52448 [AuthorName] PetsRus [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-26T04:14:00Z [Description] Make and share this Ga Kho (Ginger 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/28/72/picpvVxPQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/28/72/picRtoIJG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/28/72/picZ0nftb.jpg"] [RecipeCategory] Poultry [Keywords] ["Meat", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", "2", "1 1/2", "2", "1", "1", "1/2", "1", NA] [RecipeIngredientParts] ["fresh ginger", "garlic", "boneless chicken", "sugar", "thick soy sauce", "fish sauce", "pepper", "onion", "salt"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 908.1 [FatContent] 61.6 [SaturatedFatContent] 16.0 [CholesterolContent] 255.4 [SodiumContent] 1119.3 [CarbohydrateContent] 20.7 [FiberContent] 1.3 [SugarContent] 15.4 [ProteinContent] 64.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Heat oil and fry ginger, garlic and shallot until brown. Add chicken and stir fry for 1 minute, then add all ingredients. Cook for 8 minutes, stirring often until sauce thickens.
[Name] Chicken with Lemongrass [AuthorId] 148316 [AuthorName] - Carla - [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-26T04:14:00Z [Description] The lemongrass, really compliments this easy and nutritious recipe. Serve with Asian noodles or steamed white rice. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Asian", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "1/2", "2", "2", "1", "1", "1", "2", "1/2", "2", "1/4"] [RecipeIngredientParts] ["onion", "garlic", "boneless chicken breasts", "pepper", "lemongrass", "fish sauce", "sugar", "curry paste", "curry powder", "red chile", "water", "coconut milk", "peanuts", "cilantro leaf"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 583.4 [FatContent] 43.7 [SaturatedFatContent] 17.0 [CholesterolContent] 92.8 [SodiumContent] 1519.9 [CarbohydrateContent] 14.4 [FiberContent] 2.6 [SugarContent] 6.7 [ProteinContent] 35.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Heat oil and fry onion with garlic for 1 minute. Add chicken, black pepper, lemon grass, fish sauce, sugar, curry and chili and stir fry for 4 minutes. Add chicken, black pepper, lemon grass, fish sauce, sugar, curry and chili pepper and stir fry 5 minutes. Add water and continue to stir fry an additional 8 to 10 minutes, or until chicken is just about cooked through. Remove smashed Lemongrass. Add the coconut milk and simmer, stirring, until sauce it thickened. Serve over Asian noodles or steamed white rice. Garnish with sprinkled chopped nuts and the freshly chopped cilantro.
[Name] Ga Xe Phay [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-26T04:14:00Z [Description] Make and share this Ga Xe Phay recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2 1/2", "1", "1", "1/2", "1/4"] [RecipeIngredientParts] ["salt", "onion", "lime, juice of", "black pepper", "mint"] [AggregatedRating] nan [ReviewCount] nan [Calories] 726.6 [FatContent] 47.0 [SaturatedFatContent] 13.0 [CholesterolContent] 336.7 [SodiumContent] 5982.7 [CarbohydrateContent] 15.0 [FiberContent] 2.0 [SugarContent] 5.4 [ProteinContent] 58.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] boil hen with salt. pull meat from hen and cut into chunks. combine hen with all ingredients and seasoned with salt and pepper. chill before serving with French bread.
[Name] Garlic Chicken [AuthorId] 53959 [AuthorName] looneytunesfan [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 1999-09-26T04:14:00Z [Description] Make and share this Garlic Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["5", "8", "2", "1", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["garlic cloves", "chicken breasts", "oyster sauce", "Chinese wine", "sherry wine", "salt", "water"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 636.8 [FatContent] 54.3 [SaturatedFatContent] 9.2 [CholesterolContent] 92.8 [SodiumContent] 1954.8 [CarbohydrateContent] 5.6 [FiberContent] 0.3 [SugarContent] 0.3 [ProteinContent] 31.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Heat oil and fry garlic until brown, remove. In remaining oil fry chicken until cooked, about 30 minutes. Add oyster sauce, wine, soy sauce, salt, water, garlic and sesame oil and simmer for 10 minutes.
[Name] Chicken With Spiced Rice [AuthorId] 148316 [AuthorName] - Carla - [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 1999-09-26T04:14:00Z [Description] This is a really good dish for entertaining because it can be prepared in advance and reheated in the oven. [Images] character(0) [RecipeCategory] Curries [Keywords] ["Lunch/Snacks", "Chicken", "Poultry", "Rice", "Meat", "Asian", "Potluck", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "4", "2", "1 -2", "1", "2", "1", "2/3", "2/3", "2", NA, "2 1/4", "1/2", "3 3/4", "1/2", "1/2"] [RecipeIngredientParts] ["olive oil", "onions", "green chili pepper", "fresh ginger", "garlic cloves", "curry powder", "plain yogurt", "cilantro", "basmati rice", "garam masala", "golden raisin"] [AggregatedRating] nan [ReviewCount] nan [Calories] 847.9 [FatContent] 41.9 [SaturatedFatContent] 9.8 [CholesterolContent] 136.0 [SodiumContent] 389.3 [CarbohydrateContent] 77.9 [FiberContent] 5.0 [SugarContent] 14.2 [ProteinContent] 40.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place Basmati rice in a bowl and cover with cold water; let soak for 30 minutes then drain. Preheat the oven to 325°F. Cut the chicken into bite size pieces. Heat 2 tbsp of the oil in a large flameproof casserole dish, add 1 onion and cook until softened. Add the finely chopped chilies, grated ginger, crushed garlic and curry powder to the dish and continue cooking for another 2 minutes, stirring occasionally. Add the stock and seasoning and bring slowly to a boil. Add the chicken; cover and bake 20 minutes, or until tender. Remove from the oven and stir in the yogurt. Meanwhile, heat the remaining oil in a flameproof casserole dish and cook the remaining onion gently until tender and lightly browned. Add the drained Basmati rice, garam masala, raisins, slivered almonds and stock to the dish. Bring to a boil, cover and cook in the oven with the chicken for 25 to 30 minutes, or until the rice is tender and all the stock has been absorbed. To Serve: Spoon half of the rice onto a large deep serving dish, cover with the chicken and then the remaining rice. Sprinkle with chopped cilantro and or additional slivered almonds to garnish.
[Name] Brunswick Chicken Stew [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT1H25M [PrepTime] PT15M [TotalTime] PT1H40M [DatePublished] 1999-09-26T04:14:00Z [Description] Brunswick stew is better if made a day ahead and allowed to stand in refrigerator overnight in order for flavors to blend. Serve with a salad and hot bread with butter. Named for Brunswick County, Virginia, was originally made with squirrel and without vegetables, cooked slowly for hours and thickened with stale bread. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "2", "1/2", "1/2", "1/4", "3/4", "3", "1", "1", "2"] [RecipeIngredientParts] ["broiler-fryer chickens", "butter", "margarine", "onion", "whole tomatoes", "water", "dried thyme leaves", "dried basil leaves", "cayenne", "salt", "potatoes", "lima beans", "lima beans", "fresh corn", "frozen corn"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 503.8 [FatContent] 26.9 [SaturatedFatContent] 7.8 [CholesterolContent] 128.9 [SodiumContent] 464.6 [CarbohydrateContent] 28.6 [FiberContent] 4.5 [SugarContent] 3.7 [ProteinContent] 36.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Rinse chicken pieces; drain well. Heat butter in a 4 quart cast-iron kettle or Dutch oven. Saute sliced onion in butter until golden. Add tomatoes, water, thyme, basil, cayenne and salt. Stir to combine well; add chicken pieces. Bring to boiling, reduce heat and simmer, covered for 30 minutes. Scrub and quarter potatoes; add to kettle after chicken has cooked 30 minutes. If using fresh lima beans, add along with potatoes. Cook 20 minutes longer. Add fresh or f rozen corn and lima beans, if using frozen. Cook 5 to 10 minutes or until potatoes are tender. Push chicken and vegetables to one side of kettle. Stir bread into broth in kettle until it has disintegrated and broth is thickened. Stir chicken, vegetables and broth together.
[Name] Raspberry Vinegar [AuthorId] 67395 [AuthorName] Dannygirl [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-09-26T04:22:00Z [Description] Make and share this Raspberry Vinegar recipe from Food.com. [Images] character(0) [RecipeCategory] Raspberries [Keywords] ["Berries", "Fruit", "< 15 Mins", "Canning", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1/2"] [RecipeIngredientParts] ["white wine vinegar", "red raspberries", "red raspberries"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 27.0 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.5 [CarbohydrateContent] 6.2 [FiberContent] 3.4 [SugarContent] 2.3 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 6 cups [RecipeInstructions] ["In a medium, nonreactive saucepan over low heat, warm the vinegar just until it begins to give off steam (do not bring to a boil].", "Put 1 pint of the raspberries into a fine sieve fitted over a sterilized 1/2-gallon clamp jar.", "Pour the warm vinegar over the berries and let it run into the jar, then add the berries to the jar.", "Allow the mixture to cool 20 to 30 minutes to room temperature, then seal and shake the jar gently.", "Set the jar out of direct sunlight and away from heat to steep for 4 days, shaking it every so often. While steeping, the vinegar will take on a raspberry hue and the fruit will lose most of its color.", "Strain the mixture through a fine sieve into a large batter bowl with a handle or into a large, nonreactive saucepan.", "Rinse the jar and return the strained vinegar to it. Rinse the bowl or saucepan.", "Dump the fruit and rinse the sieve. Dampen a flat-bottom coffee filter, then line the sieve with the filter and fit it over the bowl or saucepan.", "Transfer the vinegar to flasks or bottles. Discard fruit.", "If you wish, spear 6 to 8 whole raspberries on a wooden skewer and put the skewer into the container before filling.", "The vinegar should be ready to use immediately, with a shelf life of at least 1 year.", "VARIATION: For Raspberry Lemon Thyme Vinegar, place 1 sprig fresh lemon thy me in a flask or bottle before adding the vinegar. Fill, seal, and steep out of direct sunlight and away from heat for 1 week before using or shipping.", "CRANBERRY VINEGAR Follow the recipe for Raspberry Vinegar, except substitute 4 cups (1 pound] fresh cranberries, coarsely chopped, for the raspberries. Decorate, if you wish, with skewers of whole cranberries." ]
[Name] Herbal Vinegars [AuthorId] 148316 [AuthorName] - Carla - [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-26T04:22:00Z [Description] Herbal vinegars are easy to prepare, beautiful to look at and can be used in any recipe that calls for vinegar. Plus they make great gifts from your garden. The prodecure for making any herbal vinegar is the same, no matter what herb or combination of herbs you are using. All you need are some herbs, top quality vinegars, glass jars and a glass or stainless steel saucepan. For the best retention of flavors, store flavored vinegars in the refrigerator or a cool dark place. If properly prepared, flavored vinegars should retain good quality for two to three months in cool room storage and for six to eight months in refrigerated storage. -=Attention=- Should you decided to display pretty bottles of herb and fruit vinegars on a kitchen window sill. If left out for more than a few weeks, these bottles are then considered as decoration and not used in food preparation. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/28/79/picwX1oMo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/28/79/pic1TCKfK.jpg"] [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/3", "1/3", "5", "1", "3", "1/3", "1/3", "2", "20 -30", "2", "3"] [RecipeIngredientParts] ["fresh thyme", "fresh rosemary", "bay leaves", "white wine vinegar", "fresh oregano", "fresh basil", "garlic", "whole black peppercorns", "white wine vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 25.7 [FatContent] 0.8 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 3.6 [CarbohydrateContent] 5.2 [FiberContent] 3.1 [SugarContent] 0.0 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] ["In a glass or stainless steel sauce pan heat white wine vinegar on the stove to where it is warm, but not boiling.", "Bruise herbs. Loosely fill clean glass jars with herbs and other ingredients, depending on which vinegar you are making.", "Pour the warmed vinegar to fill each glass jar and cap with an acid-proof lid. Store in a cool, dark place and shake daily for 2 weeks.", "Store vinegar as it is or strain through cheesecloth and rebottle. Add a few fresh sprigs of the herbs you have used to the bottle for identification purposes and visual appeal." ]
[Name] Herbal Vinegar With Lemon Verbena &amp; Mint [AuthorId] 148316 [AuthorName] - Carla - [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 1999-09-26T04:22:00Z [Description] Herbal vinegars are easy to prepare, beautiful to look at and can be used in any recipe that calls for vinegar. Plus they make great gifts from your garden. The prodecure for making any herbal vinegar is the same, no matter what herb or combination of herbs you are using. All you need are some herbs, top quality vinegars, glass jars and a glass or stainless steel saucepan.
[Name] Herbal Vinegar with Basil [AuthorId] 148316 [AuthorName] - Carla - [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-26T04:22:00Z [Description] Herbal vinegars are easy to prepare, beautiful to look at and can be used in any recipe that calls for vinegar. Plus they make great gifts from your garden. The prodecure for making any herbal vinegar is the same, no matter what herb or combination of herbs you are using. All you need are some herbs, top quality vinegars, glass jars and a glass or stainless steel saucepan.
[Name] Herbal Vinegar with Tarragon [AuthorId] 148316 [AuthorName] - Carla - [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-26T04:22:00Z [Description] For use in salad dressings, sauces for fish and chicken dishes. Herbal vinegars are easy to prepare, beautiful to look at and can be used in any recipe that calls for vinegar. Plus they make great gifts from your garden. The prodecure for making any herbal vinegar is the same, no matter what herb or combination of herbs you are using. All you need are some herbs, top quality vinegars, glass jars and a glass or stainless steel saucepan.
[Name] Carrot Walnut Cake [AuthorId] 1762 [AuthorName] lkadlec [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-26T20:49:00Z [Description] Make and share this Carrot Walnut Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Vegetable", "Nuts", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "2", "1", "1", "1/2", "1", "1", "1", "1", "4", "2", "2", "2", "2", "1", "1"] [RecipeIngredientParts] ["unsifted all-purpose flour", "baking powder", "baking soda", "cinnamon", "salt", "carrot", "butter", "margarine", "light brown sugar", "granulated sugar", "eggs", "lemons, rind of", "lemon juice", "walnuts", "seedless raisin"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 526.8 [FatContent] 23.8 [SaturatedFatContent] 10.9 [CholesterolContent] 102.7 [SodiumContent] 454.7 [CarbohydrateContent] 74.4 [FiberContent] 3.4 [SugarContent] 44.0 [ProteinContent] 7.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["CREAM CHEESE GLAZE 8 oz Cream cheese, softened 1 Tbsp Lemon juice 1 tsp Grated lemon peel 1 1/2 cup Confectioners sugar 1/2 cup Coarsely chopped walnuts This is billed as the richest carrot cake recipe ever.", "Lightly grease and flour a 10-by-4-inch tube pan.", "Sift flour with baking powder, soda, cinnamon and salt; set aside. Wash and pare carrots; grate on medi um grater or use coarse blade of food processor.", "Should measure 4 cups.", "Preheat oven to 350F.", "In large bowl of mixer, at high speed, beat butter and brown and granulated sugars, occasionally scraping side of bowl with rubber scraper, until light and fluffy-about 4 minutes.", "Add eggs, one at a time; beat well after each addition until smooth and light. In measuring cup, combine lemon and orange peels and juices.", "At low speed, beat in flour mixture (in fourths], alternately with lemon-orange mixture (in thirds], beginning and ending with flour mixture. Beat just until smooth-about 1 minute. With wooden spoon, stir in grated carrot, nuts and raisins; mix well.", "Turn into the prepared tube pan; spread evenly.", "Bake 60 minutes, or until a cake tester inserted in center of the cake comes out clean.", "Cool in pan on wire rack 20 minutes, to cool slightly.", "Meanwhile, make cream-cheese glaze: In medium bowl, combine cream cheese, lemon juice, lemon peel and confectioners' sugar.", "With portable electri c mixer at high speed, beat mixture until smooth.", "Set aside. Gently loosen edge of cake with spatula.", "Turn out of pan onto rack.", "Spread glaze over top of the warm cake, letting it run down side of cake. Carefully remove cake to cake platter.", "Sprinkle chopped walnuts around top edge of cake. Serves 12." ]
[Name] Carrot Cake with Lemon Frosting [AuthorId] 1762 [AuthorName] lkadlec [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-26T20:49:00Z [Description] Make and share this Carrot Cake with Lemon Frosting recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "1", "8", "4", "1", "3", "2 1/2", "1", "1", "1", "1 1/2", "1", "1 1/4", "1", "2", "5 2/3", NA] [RecipeIngredientParts] ["carrot", "unsweetened pineapple", "eggs", "vanilla extract", "unbleached all-purpose flour", "sugar", "cinnamon", "baking soda", "salt", "walnuts", "cream cheese", "unsalted butter", "fresh lemon juice", "vanilla extract", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 830.7 [FatContent] 46.4 [SaturatedFatContent] 17.5 [CholesterolContent] 115.9 [SodiumContent] 512.8 [CarbohydrateContent] 99.7 [FiberContent] 2.6 [SugarContent] 77.2 [ProteinContent] 7.9 [RecipeServings] 16.0 [RecipeYield] 1 cake [RecipeInstructions] For Cake: Preheat oven to 350 deg. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with waxed pape r. Butter paper. Mix together oil, pineapple, eggs, vanilla and carrots. Mix flour, sugar, cinnamon, baking soda and salt in medium bowl. Stir into oil mixture. Mix in walnuts. Divide batter among prepared pans. Bake until tester inserted into center comes out clean, about 35 minutes. Cook cakes in pans on racks. For Frosting: Using electric mixer, beat cream cheese, butter, lemon juice and vanilla until light and fluffy. Gradually beat in sugar. Chill until firm but spreadable, about 1 hour. Turn cakes out of pans; peel off waxed paper. Place 1 cake on platter. Spread 3/4 cup frosting over. Top with second cake. Spread 3/4 cup frosting over. Top with third cake. Spread remaining frosting over top and sides of cake. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate. Let stand 3 hours at room temperature before serving.] Garnish cake with flowers. ** Actual recipe calls for carrots to be cut into 1/2-inch pieces and cooked in a large pot of boiling salt ed water until tender, about 12 minutes. Drain. Puree in processor, stopping occasionally to scrape down sides of bowl. Transfer to large bowl and cool. I prefer to use the shredded carrots and have had very good results. I have also baked this in a large sheet cake size pan and adjusted the cooking time.
[Name] Banana Bread II [AuthorId] 1762 [AuthorName] lkadlec [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 1999-09-26T20:49:00Z [Description] Make and share this Banana Bread II 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/28/85/pic9eiT8h.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/28/85/picxUzJ24.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/28/85/picxUzJ24.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/28/85/picD9e3ue.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Fruit", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2 1/2", "2", "1", "1", "1/2", "1", "3", "4", "1"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "baking soda", "cinnamon", "applesauce", "granulated sugar", "bananas", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 21.0 [Calories] 417.2 [FatContent] 0.8 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 366.4 [CarbohydrateContent] 96.2 [FiberContent] 3.9 [SugarContent] 43.2 [ProteinContent] 8.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°. Spray a 9 x 5 loaf pan with non-stick cooking spray. Combine flour, baking powder, baking soda and cinnamon and set aside. In a large bowl, whisk together applesauce, sugar, egg whites, banana and vanilla. Add flour mixture all at once and stir gently to blend. Pour batter into prepared loaf pan and bake for 50-60 minutes or until knife inserted comes out clean. Cool bread completely before slicing.
[Name] Best Banana Bread [AuthorId] 1762 [AuthorName] lkadlec [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 1999-09-26T20:49:00Z [Description] Make and share this Best Banana Bread recipe from Food.com. 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"Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1", "2", "3", "1 1/2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["butter", "granulated sugar", "eggs", "bananas", "all-purpose flour", "baking soda", "salt", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 2273.0 [Calories] 272.8 [FatContent] 10.5 [SaturatedFatContent] 6.2 [CholesterolContent] 61.6 [SodiumContent] 338.3 [CarbohydrateContent] 42.5 [FiberContent] 1.4 [SugarContent] 24.4 [ProteinContent] 3.7 [RecipeServings] 10.0 [RecipeYield] 1 loaf [RecipeInstructions] Remove odd pots and pans from oven. Preheat oven to 350º / 180º. Cream together butter and sugar. Add eggs and crushed bananas. Combine well. Sift together flour, soda and salt. Add to creamed mixture. Add vanilla. Mix just until combined. Do not overmix. Pour into greased and floured loaf pan. Bake at 350º / 180º for 55 minutes. Keeps well, refrigerated.
[Name] Barbecue Sauce Marinade [AuthorId] 1572 [AuthorName] Ed Paulhus [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-27T05:26:00Z [Description] Make and share this Barbecue Sauce Marinade recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1/2", "1/2", "1/2", "2 1/2", "2", "1", "1/2", "1/4"] [RecipeIngredientParts] ["dried garlic", "salt", "chili powder", "dry mustard", "brown sugar", "Worcestershire sauce", "tomato sauce", "dry red wine", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 261.6 [FatContent] 7.5 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 1364.3 [CarbohydrateContent] 39.3 [FiberContent] 2.8 [SugarContent] 26.9 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Saute onion flakes in vegetable oil. Stir in garlic, salt, chili powder, dry mustard, brown sugar;add the Worcestershire sauce, tomato sauce, and wine and stir well. Bring mixture to boil and then simmer for 5 minutes. Cool.
[Name] Vanilla Cake II [AuthorId] 1646 [AuthorName] WildlifeDi [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-27T05:52:00Z [Description] Make and share this Vanilla Cake II recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "4", "3/4", "2", "1", "2", "1", "5", "3", "1", "1/4", "1/8", "3/4", "1", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "double-acting baking powder", "salt", "vanilla extract", "butter", "margarine", "sugar", "milk", "eggs", "cream of tartar", "salt", "sugar", "vanilla", "boiling water"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 5699.9 [FatContent] 220.6 [SaturatedFatContent] 130.6 [CholesterolContent] 1452.2 [SodiumContent] 6151.6 [CarbohydrateContent] 856.7 [FiberContent] 10.2 [SugarContent] 552.8 [ProteinContent] 83.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Sift together the flour, baking powder and salt; set aside. Mix vanilla with butter or margarine. Gradually blend in sugar. Beat in 1 egg yolk. Add flour mixture alternately with milk. Beat 4 of the egg whites until they stand in soft, stiff peaks. Fold into mixture. Divide batter into 2 equal parts and blend 4 egg yolks and yellow food coloring into 1 part. Drop white and yellow batters alternately into well-greased, lightly floured 10 x 4-inch tube pan. Bake in preheated oven at 325 degrees for 1 hour and 20 minutes or until cak e tester inserted in center comes out clean. Remove from oven. Cool in pan 20 minutes. Turn out onto cake rack to finish cooling. Frost top and sides with Easy Vanilla Frosting. Easy Vanilla Frosting: Place all ingredients in small deep bowl of electric mixer. Beat with mixer at high speed until very stiff. Spread over top
[Name] White Cake with Coconut Pecan Frosting [AuthorId] 1646 [AuthorName] WildlifeDi [CookTime] PT40M [PrepTime] PT1H [TotalTime] PT2H [DatePublished] 1999-09-27T05:52:00Z [Description] Make and share this White Cake with Coconut Pecan Frosting recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Coconut", "Fruit", "Nuts", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "6", "2", "1", "1", "1/2", "1/2", "1", "1", "1", "1"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "flour", "baking soda", "buttermilk", "butter", "coconut", "cream cheese", "pecans", "powdered sugar"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 9973.8 [FatContent] 632.4 [SaturatedFatContent] 305.3 [CholesterolContent] 2260.4 [SodiumContent] 4608.6 [CarbohydrateContent] 1021.5 [FiberContent] 31.1 [SugarContent] 794.5 [ProteinContent] 107.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Cream butter and sugar until fluffy. Add eggs, one at a time and mix. Add flour, baking soda and buttermilk; mix well. Add oil. Bake in layer cake pans for 40 minutes at 350 degrees F until done. Frosting: Mix all ingredients together well and frost cake.
[Name] Pasta Fruit Salad [AuthorId] 1545 [AuthorName] Nancy Van Ess [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 1999-09-27T06:10:00Z [Description] Make and share this Pasta Fruit Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "20", "1", "1", "1", "1", "1", "8", "1/4"] [RecipeIngredientParts] ["medium pasta shells", "unsweetened pineapple chunks", "navel orange", "green grape", "red grapes", "apple", "firm banana", "plain yogurt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 196.2 [FatContent] 1.4 [SaturatedFatContent] 0.6 [CholesterolContent] 3.2 [SodiumContent] 14.4 [CarbohydrateContent] 42.7 [FiberContent] 3.0 [SugarContent] 18.9 [ProteinContent] 5.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Cook pasta; rinse in cold water and drain very well. Place in a large bowl; add the fruit. Combine the yogurt and orange juice concentrate; pour over salad and toss to coat. Cover and chill for several hours.
[Name] Potluck Pasta Salad [AuthorId] 1545 [AuthorName] Nancy Van Ess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-27T06:10:00Z [Description] Make and share this Potluck Pasta Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Potluck [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["4", "4", "1", "1", "1", "10", "6", "4", "1", "1/2", "2", "8"] [RecipeIngredientParts] ["desired pasta", "tri-colored corkscrew macaroni", "desired pasta", "fresh peas", "black olives", "smoked cheddar cheese", "green onion", "basil", "dill"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 278.0 [FatContent] 16.6 [SaturatedFatContent] 3.6 [CholesterolContent] 9.9 [SodiumContent] 525.5 [CarbohydrateContent] 25.0 [FiberContent] 4.0 [SugarContent] 4.6 [ProteinContent] 9.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Cook pasta according to package directions except add crushed red pepper to the cooking water. Rinse with cool water and drain thoroughly. Cool pasta to room temperature. In a large mixing bowl combine pasta, sweet red pepper, yellow squash or zucchini, peas, olives, cheese, almonds, green onions and herb. Add dressing to pasta mixture. Toss gently to mix. Cover and chill for 2 hours or up to 24 hours.
[Name] Spinach Pasta Salad [AuthorId] 1545 [AuthorName] Nancy Van Ess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-27T06:10:00Z [Description] Make and share this Spinach Pasta Salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["7", "6", "1", "6", "4", "1/3"] [RecipeIngredientParts] ["fresh spinach", "red cabbage", "bacon", "green onions"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 141.1 [FatContent] 9.9 [SaturatedFatContent] 2.9 [CholesterolContent] 14.7 [SodiumContent] 166.0 [CarbohydrateContent] 9.4 [FiberContent] 0.9 [SugarContent] 0.7 [ProteinContent] 4.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan cook tortellini. drain. Rinse. Drain. In a large salad bowl toss together tortellini, spinach, cabbage, bacon and green onion. Cover and chill. Just before serving, shake dressing well. Toss with tortellini mixture. - - - - - - - - - - - - - - - - - -
[Name] Streusel-Topped Pumpkin Pie [AuthorId] 1760 [AuthorName] Cheryl Thebeau-Blev [CookTime] PT55M [PrepTime] PT10M [TotalTime] PT1H5M [DatePublished] 1999-09-27T06:39:00Z [Description] Make and share this Streusel-Topped Pumpkin Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Thanksgiving", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "3/4", "1/2", "1/2", "1/2", "1/2", "1/4", "2", "2", "3/4"] [RecipeIngredientParts] ["pumpkin", "egg", "ground cinnamon", "ground cinnamon", "ground ginger", "nutmeg", "salt", "brown sugar", "flour", "butter", "margarine", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 504.4 [FatContent] 26.8 [SaturatedFatContent] 8.8 [CholesterolContent] 82.3 [SodiumContent] 441.4 [CarbohydrateContent] 60.3 [FiberContent] 2.6 [SugarContent] 48.4 [ProteinContent] 11.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 425.", "With mixer or wire whist, beat pumpkin, sweetened condensed milk, egg, 3/4 tsp cinnamon, ginger, nutmeg and salt. Pour into crust bake 15 minutes meanwhile, combine sugar, flour and 1/2 teaspoons.", "cinnamon; cut in butter until crumbly.", "Stir in walnuts.", "Remove crust from oven.", "Reduce oven to 350.", "Sprinkle streusel mixture over pie. Bake 40 minutes or until set. Cool.", "Serve warm or at room temperature. Refrigerate leftovers.", "TIP: Top with whipped cream if desired." ]
[Name] Better Than Sex Cake Icing [AuthorId] 1646 [AuthorName] WildlifeDi [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-27T06:52:00Z [Description] Make and share this Better Than Sex Cake Icing recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["margarine", "cream cheese", "powdered sugar", "vanilla", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3442.5 [FatContent] 207.8 [SaturatedFatContent] 66.0 [CholesterolContent] 249.9 [SodiumContent] 1800.9 [CarbohydrateContent] 394.3 [FiberContent] 5.2 [SugarContent] 378.5 [ProteinContent] 19.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] "Mix and spread on cake. Decorate with a little the shaved German chocolate"
[Name] Better Than Sex Cake with Bananas [AuthorId] 1646 [AuthorName] WildlifeDi [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-27T06:52:00Z [Description] Make and share this Better Than Sex Cake with Bananas recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "4 -5", "1", "1/2", "1", NA] [RecipeIngredientParts] ["pineapple", "sugar", "cream cheese", "instant vanilla pudding", "bananas", "Cool Whip", "pecans", "coconut", "cherries"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 6622.4 [FatContent] 236.8 [SaturatedFatContent] 112.0 [CholesterolContent] 260.0 [SodiumContent] 5582.8 [CarbohydrateContent] 1118.4 [FiberContent] 45.5 [SugarContent] 840.8 [ProteinContent] 59.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Mix cake as directed on package, using milk instead of water.", "Bake in oblong pan at 350 degrees until done. When done, remove from oven and punch holes in top (the size of a pencil]. Mix sugar and pineapple and bring to a boil.", "Slowly pour this over the cake. Let set a few minutes.", "Mix the pudding as directed on box.", "Mix cream cheese with the pudding mix using mixer; spread over cake. Cover this with layer of sliced bananas.", "Spread Cool Whip over bananas.", "Sprinkle coconut and pecans over top and decorate with cherries." ]
[Name] Strawberry-Banana Smoothie [AuthorId] 1771 [AuthorName] Joanne Wallace [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-28T05:37:00Z [Description] Make and share this Strawberry-Banana Smoothie recipe from Food.com. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "Breakfast", "Strawberry", "Berries", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1/4", "1/2", "1", "1"] [RecipeIngredientParts] ["strawberries", "bananas", "vanilla yogurt", "skim milk", "lemon juice", "honey"] [AggregatedRating] 4.0 [ReviewCount] 11.0 [Calories] 163.0 [FatContent] 3.9 [SaturatedFatContent] 1.6 [CholesterolContent] 8.0 [SodiumContent] 46.2 [CarbohydrateContent] 31.7 [FiberContent] 4.5 [SugarContent] 17.7 [ProteinContent] 5.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cover and freeze strawberries and sliced bananas until firm, about 4 hours or overnight. Combine all ingredients in a blender; process until smooth. Serve immediately in chilled glasses. MMMMM MMMMM----- Recipe via Meal-Master (tm] v8.06
[Name] Strawberry Shake [AuthorId] 1771 [AuthorName] Joanne Wallace [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 1999-09-28T05:37:00Z [Description] Make and share this Strawberry Shake 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/28/98/picOhdmrP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/28/98/picdHldh9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/28/98/picIN1r4Q.jpg"] [RecipeCategory] Shakes [Keywords] ["Beverages", "Breakfast", "Strawberry", "Berries", "Fruit", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "1/2", "3", "1/2"] [RecipeIngredientParts] ["fresh strawberries", "skim milk", "low-fat plain yogurt", "brown sugar", "vanilla essence"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 128.7 [FatContent] 1.4 [SaturatedFatContent] 0.8 [CholesterolContent] 5.5 [SodiumContent] 100.0 [CarbohydrateContent] 21.9 [FiberContent] 1.4 [SugarContent] 14.7 [ProteinContent] 7.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients in a blender bowl and process until smooth. Serve at once.
[Name] Orange Roughy in Parchment [AuthorId] 1704 [AuthorName] HELEN PEAGRAM_40951 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-28T05:37:00Z [Description] Make and share this Orange Roughy in Parchment recipe from Food.com. [Images] character(0) [RecipeCategory] Orange Roughy [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "6", "12", "1/4", NA, "3", "2", "2"] [RecipeIngredientParts] ["carrot", "lime juice", "paprika", "capers", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 171.7 [FatContent] 1.5 [SaturatedFatContent] 0.1 [CholesterolContent] 107.1 [SodiumContent] 408.4 [CarbohydrateContent] 8.4 [FiberContent] 2.2 [SugarContent] 3.2 [ProteinContent] 30.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 425 degrees F. (220 degrees C.]. Cook the carrots in 1/2 cup of water for 5 minutes. Drain and set aside. Cut the parchment or foil into 2 large pieces, big enough to wrap each fillet in. Place one half of the carrots and peapods in the center of the foil. Place a fillet on top of the vegetables. Pour one half of the lime juice over the fillet and sprinkle with paprika. Scatter some of the sliced olives and capers over the top of the fillet. S prinkle some of the chopped parsley on top of the capers. Fold the edges of the parchment or foil to completely enclose the fillet and seal them. Place on a baking sheet and bake 8 to 10 minutes. To serve, place the packet on a serving dish, and cut a slash in the top. Open slightly to let the steam escape and serve.
[Name] Orange Roughy With Vegetables [AuthorId] 1704 [AuthorName] HELEN PEAGRAM_40951 [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 1999-09-28T05:37:00Z [Description] Make and share this Orange Roughy With Vegetables recipe from Food.com. [Images] character(0) [RecipeCategory] Orange Roughy [Keywords] ["Vegetable", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "1", "1", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["lemon juice", "stewed tomatoes", "celery", "onion", "bell pepper", "mushroom", "thyme", "garlic powder"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 238.8 [FatContent] 2.0 [SaturatedFatContent] 0.1 [CholesterolContent] 136.4 [SodiumContent] 457.8 [CarbohydrateContent] 15.5 [FiberContent] 3.0 [SugarContent] 9.0 [ProteinContent] 39.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Spray a 13x9-inch pan with non-stick cooking spray and sprinkle with 1 tablespoon lemon juice. Arrange fish in a single layer and sprinkle with 1 tablespoon lemon juice. Combine remaining ingredients and spoon over fish. Bake uncovered in a 350°F oven for 25-30 minutes, until fish flakes and sauce is thick.
[Name] Orange Roughy with Veggies [AuthorId] 1704 [AuthorName] HELEN PEAGRAM_40951 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-28T05:37:00Z [Description] Make and share this Orange Roughy with Veggies 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/29/01/picAc1ecw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/29/01/picZvYcM2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/29/01/picyRmsbQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/29/01/picLTPk2b.jpg"] [RecipeCategory] Orange Roughy [Keywords] ["Very Low Carbs", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "3", "1", "1", "2", "1/4", "1/8", "3"] [RecipeIngredientParts] ["zucchini", "onion", "mushroom", "lemon slices", "olive oil", "margarine", "parmesan cheese", "pepper", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 231.0 [FatContent] 6.4 [SaturatedFatContent] 1.1 [CholesterolContent] 137.9 [SodiumContent] 215.2 [CarbohydrateContent] 3.0 [FiberContent] 0.8 [SugarContent] 1.6 [ProteinContent] 38.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Saute zucchini, onion, mushrooms and lemon slices in olive oil and margarine until tender, about 3 min. Remove lemon slices and set aside. Stir Parmesan cheese, pepper and garlic powder into vegetables. Place fish in 13x9 sprayed with pan coating. Top with vegetable mixture, put lemon slices on top, and bake at 375o F. until fish flakes easily, about 30 to 35 min. Alternate fish: Red snapper, perch, catfish, flounder, or cod.
[Name] Broiled Orange Roughy with Salsa Glaze [AuthorId] 1704 [AuthorName] HELEN PEAGRAM_40951 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-28T05:37:00Z [Description] Make and share this Broiled Orange Roughy with Salsa Glaze recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Orange Roughy", "Broil/Grill", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/2", "2", "1", "2", NA, NA] [RecipeIngredientParts] ["lime juice", "salsa", "low-fat mayonnaise", "plain low-fat yogurt", "cayenne pepper", "black pepper", "lime wedge"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 120.4 [FatContent] 1.1 [SaturatedFatContent] 0.1 [CholesterolContent] 91.2 [SodiumContent] 144.6 [CarbohydrateContent] 0.9 [FiberContent] 0.1 [SugarContent] 0.6 [ProteinContent] 25.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat broiler. In a small bowl, combine the lime juice, salsa, mayonnaise, yogurt and cayenne. Place fish on a broiling pan and sprinkle with pepper. Spread half the glaze on top of the fish. Broil the fish about 3 inches from the heat for 5 minutes. Spread with remaining glaze and continue broiling the fish until done. Serve with lime wedges.
[Name] Orange Roughy Veracruz [AuthorId] 1704 [AuthorName] HELEN PEAGRAM_40951 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-28T05:37:00Z [Description] Make and share this Orange Roughy Veracruz 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/29/03/picjyakqC.jpg" [RecipeCategory] Orange Roughy [Keywords] ["Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "1", "4", "1", "1"] [RecipeIngredientParts] ["olive oil", "onion", "garlic", "yellow bell pepper", "Mexican-style stewed tomatoes with jalapeno peppers", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 164.9 [FatContent] 3.4 [SaturatedFatContent] 0.4 [CholesterolContent] 79.2 [SodiumContent] 510.0 [CarbohydrateContent] 10.5 [FiberContent] 1.1 [SugarContent] 1.7 [ProteinContent] 23.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a large nonstick skillet over medium heat. Add onion and garlic, saute 7 minutes or until tender. Add peppers and tomatoes; cook over medium-high heat 3 minutes. Add fish; sprinkle with garlic powder and pepper. Cover and reduce heat, simmer 5 minutes. Turn fish over. Cover and simmer an additional 5 minutes or until fish flakes with a fork. Transfer to individual serving plates, reser ving cooking sauce in skillet. Keep fish warm. Place skillet with cooking sauce over medium-high heat, and cook 3 minutes or until thickened. Serve sauce over fish.
[Name] Orange Roughy with Basil and Peppers [AuthorId] 1704 [AuthorName] HELEN PEAGRAM_40951 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-28T05:37:00Z [Description] Make and share this Orange Roughy with Basil and Peppers recipe from Food.com. [Images] character(0) [RecipeCategory] Orange Roughy [Keywords] ["Healthy", "Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["red bell peppers", "green bell peppers", "onion", "fresh basil", "dried basil leaves", "pepper", "paprika", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 117.1 [FatContent] 1.1 [SaturatedFatContent] 0.1 [CholesterolContent] 68.2 [SodiumContent] 85.4 [CarbohydrateContent] 6.8 [FiberContent] 2.1 [SugarContent] 3.6 [ProteinContent] 19.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Layer peppers and onion over bottom of a shallow 12 x 7\" microwave-safe baking dish. Sprinkle with half of the basil and half the pepper. Cover dish with plastic wrap, leaving one corner open to vent. Microwave on HIGH (100%] setting for 2-3 minutes, or until vegetables are partially tender. Arrange fillets over vegetables, with thickest portions tow ard outside, and sprinkle with remaining basil and pepper. Dust lightly with paprika. Cover with vented plastic wrap and microwave 7-9 minutes longer, or until fish flakes easily with a fork, rotating dish 1/2 turn after 4 minutes. Let stand, covered, 3 minutes before serving with lemon wedges.
[Name] Valentine Lollipops [AuthorId] 1704 [AuthorName] HELEN PEAGRAM_40951 [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 1999-09-28T05:45:00Z [Description] Make and share this Valentine Lollipops recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "< 30 Mins"] [RecipeIngredientQuantities] [NA, "2", "8", "8", "12", "12", "12"] [RecipeIngredientParts] ["imported white chocolate", "imported bittersweet chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3626.3 [FatContent] 184.9 [SaturatedFatContent] 110.2 [CholesterolContent] 23.1 [SodiumContent] 37.4 [CarbohydrateContent] 460.0 [FiberContent] 45.6 [SugarContent] 373.1 [ProteinContent] 31.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Lightly oil lollipop molds. In small bowl set over saucepan of simmering water, stir white chocolate just until melted and smooth. Remove bowl from over water. In another small bowl set over same saucepan of simmering water, stir bittersweet chocolate just until melted and smooth. Cool chocolates slightly. Drizzle small spoonful of white chocolate into bottom of each mold. Drizzle small spoonful of bittersweet chocolate over. Using toothpick, swirl chocolates slightly to marbleize. Repeat layering of chocolates and swirling until mold s are filled. Insert lollipop sticks into groove in molds and rotate sticks to coat with chocolate. Gently tap molds on work surface to release air bubbles. Refrigerate lollipops until very firm, at least 3 hours or overnight. Refrigerate cookie sheets until chilled. Invert molds onto chilled cookie sheets. Gently bend corners to release lollipops (it may be necessary to let molds stand 30 seconds and then repeat bending]. If desired, insert each lollipop into cellophane bag and tie decoratively with ribbon. (Lollipops can be prepared 3 days ahead. Cover tightly and keep refrigerated.]
[Name] Macaroni and Cheese [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-09T16:34:00Z [Description] Make and share this Macaroni and Cheese recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/29/10/picKKTizz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/29/10/picGI7sFD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/29/10/picvzTXlz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/29/10/picQpYTBk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/29/10/picmusoIM.jpg" ] [RecipeCategory] Cheese [Keywords] ["High In...", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["8", "6", "5 1/2", "1/2", "2", "1/4", "1/4", "1/4", "4 1/2", "2", NA, "1"] [RecipeIngredientParts] ["unsalted butter", "milk", "all-purpose flour", "salt", "nutmeg", "black pepper", "cayenne pepper", "sharp white cheddar cheese", "gruyere", "pecorino romano cheese", "elbow macaroni"] [AggregatedRating] 4.5 [ReviewCount] 21.0 [Calories] 1156.5 [FatContent] 65.4 [SaturatedFatContent] 39.9 [CholesterolContent] 200.6 [SodiumContent] 1666.7 [CarbohydrateContent] 89.1 [FiberContent] 3.4 [SugarContent] 3.8 [ProteinContent] 52.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Pre-heat oven to 375 degrees F. Butter a 3-quart casserole dish; set aside. Place the bread in a medium bowl. In a small saucepan over medium heat, melt 2 Tbsp butter. Pour butter into bowl with bread, and toss; set the bread crumbs aside. In a medium saucepan set over medium heat, heat the milk. Melt remaining 6 Tbsp. butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute. While whisking, slowly our in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cup cheddar cheese, and 1 1/2 cup Gruyere or 1 cup Pecorino Romano; set cheese sauce aside. Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 min. less than manufacturer's directions, until the outside of the pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.] Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce. Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cup cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and bread crumbs over top.Bake until browned on top, 30-60 minutes. Transfer dish to a wire rack to cool 5 min.; serve.
[Name] Artichoke Pate [AuthorId] 1587 [AuthorName] rosasharn [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-09-02T04:33:00Z [Description] Make and share this Artichoke Pate recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "2", "2", "1/4", "1", NA, "1/4", "1/4"] [RecipeIngredientParts] ["canned artichoke bottoms in water", "lemon juice", "olive oil", "fat-free parmesan cheese", "oregano", "pepper", "walnuts", "low-fat ricotta cheese", "lowfat silken tofu"] [AggregatedRating] nan [ReviewCount] nan [Calories] 151.0 [FatContent] 8.9 [SaturatedFatContent] 1.5 [CholesterolContent] 3.2 [SodiumContent] 85.1 [CarbohydrateContent] 16.0 [FiberContent] 10.7 [SugarContent] 1.5 [ProteinContent] 5.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place artichoke bottoms, lemon juice and olive oil in a blender or a food processor and puree. Add Parmesan cheese, oregano and walnuts and pulse 5 or 6 times. Remove from blender and stir in ricotta cheese. Add pepper to taste. Serve with peppered crackers.
[Name] Zucchini and Cheese Stuffed Mushrooms [AuthorId] 1587 [AuthorName] rosasharn [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 1999-09-02T04:33:00Z [Description] Make and share this Zucchini and Cheese Stuffed Mushrooms recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["12", "3", "1/4", "1", "1/8", "1/8", "1", "1/4", "2"] [RecipeIngredientParts] ["fresh mushrooms", "zucchini", "lowfat parmesan cheese", "fat-free mayonnaise", "salt", "black pepper", "Worcestershire sauce", "fat-free parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 119.5 [FatContent] 1.8 [SaturatedFatContent] 0.3 [CholesterolContent] 1.6 [SodiumContent] 472.6 [CarbohydrateContent] 21.9 [FiberContent] 6.6 [SugarContent] 11.2 [ProteinContent] 11.2 [RecipeServings] 1.0 [RecipeYield] 1 dozen appetizers (se [RecipeInstructions] Remove stems from mushrooms and discard; set caps aside. Arrange zucchini in a vegetable steamer over boiling water in a Dutch oven. Cover and steam 5 minutes. Place zucchini on several layers of paper towels; cover with additional paper towels. Let stand 15 minutes, pressing down occasionally to remove moisture. Combine zucchini and next 6 ingredients; stir well. Spoon mixture evenly into mushroom caps. Carefully arrange mushrooms in a single layer in steamer over boiling water in pan. Cover and steam 6 minutes or until mushrooms are barely tender. Arrange mushrooms on a serving platter; sprinkle with Parmesan cheese. Serve immediately.
[Name] Hummus Bundles [AuthorId] 1587 [AuthorName] rosasharn [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 1999-09-02T04:33:00Z [Description] Make and share this Hummus Bundles recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Southwest Asia (middle East]", "Asian", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/3", "1/4", "19", "2", "3", "2", "2", "1/2", "1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["cucumber", "tomatoes", "green onion", "alfalfa sprouts", "bean sprouts", "fresh parsley", "canned chick-peas", "tahini", "lemon juice", "toasted sesame seeds", "water", "salt", "ground cumin", "pepper", "garlic clove"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 184.4 [FatContent] 6.0 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 497.8 [CarbohydrateContent] 27.5 [FiberContent] 6.1 [SugarContent] 1.0 [ProteinContent] 7.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Hummus: In food processor, finely chop parsley and chick-peas.", "Add tahini, lemon juice, sesame seeds, water, oil, salt, cumin, coriander and pepper; pure until smooth.", "Mix in garlic. [Hummus can be refrigerated in airtight container for up to 3 days.] Spread 1/3 cup hummus over each tortilla; sprinkle cucumber, tomato and green onion evenly over each.", "Sprinkle each with about 1 Tbsp alfalfa.", "Fold bottom of tortilla up about 1 inch; roll side tightly into centre, then roll other side into centre. Wrap each bundle tightly in plastic wrap." ]
[Name] Soft Pretzels [AuthorId] 1587 [AuthorName] rosasharn [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-02T04:33:00Z [Description] Make and share this Soft Pretzels 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/29/15/pic6fVnHR.jpg" [RecipeCategory] Healthy [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] [NA, "1", "1", "1", "1/2", "3 1/4", "1", "1", "2"] [RecipeIngredientParts] ["water", "dry active yeast", "sugar", "table salt", "all-purpose flour", "egg", "water", "coarse salt"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 135.2 [FatContent] 0.8 [SaturatedFatContent] 0.2 [CholesterolContent] 15.5 [SodiumContent] 1267.2 [CarbohydrateContent] 27.2 [FiberContent] 1.1 [SugarContent] 1.1 [ProteinContent] 4.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Place an oven rack in the center of the oven. Preheat the oven to 425 degrees. Spray the 2 baking sheets with the cooking oil. Pour the warm water into a large mixing bowl, sprinkle yeast over the water and let stand for about 5 minutes. Stir until completely dissolved. Add sugar, table salt, and 1 cup of flour; stir until blended. Add 2 more cups of flour a 1/2 cup at a time, stirring to blend after each addition. The dough should be well blended. Sprinkle some flour over a clean kitchen surface or board. Turn the dough onto the floured surface. Knead until the dough is smooth and elastic, sprinkling with flour if the dough is sticky. Pull the dough into 12 equal pieces.Roll 1 piece into a rope about 15 inches or any length you desire, depending on the size of the heart you want to make. Put the pretzel on a baking sheet and continue with the remaining dough. Beat the egg in a small bowl and add 1 tablespoon of water.Beat together. Brush the egg wash over each pretzel using a pastry brush. Sprinkle the coarse salt over the pretzels with your finger. Bake until golden brown, about 15-20 minutes. Allow to cool on a baking rack before serving.
[Name] Thai Dumplings with Dipping Sauce [AuthorId] 1587 [AuthorName] rosasharn [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-02T04:33:00Z [Description] Make and share this Thai Dumplings with Dipping Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Thai [Keywords] ["Asian", "Low Cholesterol", "Healthy", "< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "3", "1", "1", "1", "1/2", "1", "1/4", "2", "1", "1/2", "1"] [RecipeIngredientParts] ["garlic", "ginger", "green onions", "zucchini", "red bell pepper", "fresh lime juice", "cilantro", "wonton wrapper", "tamari", "rice vinegar", "green onion"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 58.0 [FatContent] 1.5 [SaturatedFatContent] 0.2 [CholesterolContent] 1.3 [SodiumContent] 208.3 [CarbohydrateContent] 9.2 [FiberContent] 0.5 [SugarContent] 0.4 [ProteinContent] 1.9 [RecipeServings] 32.0 [RecipeYield] nan [RecipeInstructions] In large skillet, heat oil over high heat. Add garlic, ginger and chili paste. Stir-fry 1 minute. Add green onions and cook 1 minute. Add zucchini and bell pepper and cook, stirring often, until vegetables are just tender, 3 to 4 minutes. Add lime juice and cilantro. Remove from heat and allow the mixture to cool. Transfer mixture to food processor and coarsely chop. Dipping sauce: In small bowl, mix all sauce ingredients and set aside. Line baking sheet with plastic wrap. Working on a clean, flat surface, place 1 tablespoon of filling in center of won ton wrapper. Brush corners with a little water, then gather sides of wrapper and pinch tops to resemble a pouch. Set dumpling on baking sheet. Repeat until filling is used up. Fill wok or base of tiered bamboo steamer about 1/3 full of water. Cover and bring to a boil over high heat. Lightly oil steamer and place dumplings inside so edges are not touching. Set steamer over boiling water, cover and cook dumplings until tender, 15 minutes. Transfer dumplings to a platter and serve right away with dipping sauce.
[Name] Aku Poki [AuthorId] 1727 [AuthorName] Laniakea [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-06T04:26:00Z [Description] Make and share this Aku Poki recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", NA, "1", "1"] [RecipeIngredientParts] ["raw aku", "ahi", "hawaiian sea salt", "red chili pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 80.9 [FatContent] 0.8 [SaturatedFatContent] 0.2 [CholesterolContent] 35.6 [SodiumContent] 28.7 [CarbohydrateContent] 0.7 [FiberContent] 0.1 [SugarContent] 0.4 [ProteinContent] 16.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cube raw fish into 1\" squares. Add salt to taste. Clean limu well, rinsing in water several times. Chop limu into 1\" pieces. Combine fish and limu and mix with hands. Add pepper. Chill until ready to serve. - - - - - - - - - - - - - - - - - -
[Name] Pipi Kaula [AuthorId] 1727 [AuthorName] Laniakea [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-06T04:26:00Z [Description] Make and share this Pipi Kaula recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Dehydrator", "< 15 Mins", "Oven", "Small Appliance"] [RecipeIngredientQuantities] ["2", "3/4", "2", "1 1/2", "1", "1", "1"] [RecipeIngredientParts] ["soy sauce", "hawaiian sea salt", "sugar", "garlic", "ginger", "red chili pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1704.1 [FatContent] 75.4 [SaturatedFatContent] 31.3 [CholesterolContent] 371.9 [SodiumContent] 12556.2 [CarbohydrateContent] 31.9 [FiberContent] 1.8 [SugarContent] 22.6 [ProteinContent] 215.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Cut beef into strips 1 1/2 inches wide. Combine all other ingredients and soak beef in the sauce overnight. If you have a drying box, place the meat in the sun for two days, bringing it in at night. If drying in the oven, set oven to 175-degrees. Place meat on a rack such as a cake cooling rack. Place rack on a cookie sheet and dry meat in oven seven hours. Keep in refrigerator.
[Name] Dobash Cake [AuthorId] 1727 [AuthorName] Laniakea [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 1999-09-06T04:26:00Z [Description] Make and share this Dobash Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["3", "1 1/2", "1 1/2", "3/4", "3/4", "1/2", "1/2", "1", "1 1/2", "1", "1/4", "1/4", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["eggs", "sugar", "cake flour", "baking soda", "salt", "milk", "water", "sugar", "salt", "butter", "cornstarch", "water"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 347.1 [FatContent] 13.7 [SaturatedFatContent] 4.3 [CholesterolContent] 51.0 [SodiumContent] 289.6 [CarbohydrateContent] 55.8 [FiberContent] 2.3 [SugarContent] 35.8 [ProteinContent] 4.4 [RecipeServings] 14.0 [RecipeYield] 14 slices [RecipeInstructions] ["For the Cake: Preheat oven to 350°F.", "Line 2 - 8-inch round pans with parchment or waxed paper.", "Beat egg whites until frothy.", "Gradually beat in 1/2 cup of sugar.", "Beat egg whites until stiff.", "Sift dry ingredients together.", "Make a well in the flour mixture; add vegetable oil and half of the milk.", "Beat until well blended, medium speed.", "Add remaining milk and egg yolks.", "Beat until smooth.", "Fold in the egg whites.", "Pour into prepared pans.", "Bake for 30-35 minutes.", "Cool and slice each layer in half, horizontally, to make 4 layers.", "Frost with Dobash frosting.", "For the Frosting: Combine first four ingredients and bring to a boil.", "Sift the cocoa and cornstarch together to get the lumps out and combine with the remaining 1/2 cup water.", "Add to the boiling mixture. Bring to a boil again, cool slightly, and then frost. (Don't let it get too cool, or it will 'set' in the pot!] This is a nice frosting, it's very smooth, and once it sets, you can't even ding it up and make it ugly! - - - - - - - - - - - - - - - - - -." ]
[Name] Lomi Salmon [AuthorId] 1727 [AuthorName] Laniakea [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-06T04:26:00Z [Description] Make and share this Lomi Salmon recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3", "3", "1", "3"] [RecipeIngredientParts] ["salted salmon", "tomatoes", "green onions", "round onion"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 114.4 [FatContent] 2.8 [SaturatedFatContent] 0.5 [CholesterolContent] 39.4 [SodiumContent] 57.3 [CarbohydrateContent] 6.0 [FiberContent] 1.5 [SugarContent] 3.4 [ProteinContent] 16.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Soak salted salmon in cold water for 1 hour. If salmon is very salty, repeat process. Remove skin and bones and shred salmon with fingers. Place in a bowl and add tomatoes and onions. Chill; add crushed ice just before serving.
[Name] Oven Kalua Pig [AuthorId] 1727 [AuthorName] Laniakea [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-06T04:26:00Z [Description] Make and share this Oven Kalua Pig recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1", "2", "3 1/2", "5 1/2", "1", "8"] [RecipeIngredientParts] ["garlic powder", "hawaiian sea salt", "liquid smoke flavoring", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 816.5 [FatContent] 53.4 [SaturatedFatContent] 18.8 [CholesterolContent] 203.7 [SodiumContent] 1176.6 [CarbohydrateContent] 0.9 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 77.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Make several deep slashes around pork butt. Rub garlic powder and 1 tablespoon salt on pork. Pour on liquid smoke. Remove and discard most fat from pork skin. Add 1-1/2 cups water to roasting pan, then line with foil. Lay 4 of the ti leaves on foil. Place pork and skin on leaves. Cover with remaining leaves. Cover tightly with foil. Roast at 400-degrees for 1 hour. Lower temperature to 375-degrees and cook for 4-1/2 hours more or until pork is easy to shred. In large sauce pot bring the remaining 4 cups water to a boil. Add remaining salt. Shred pork and cut skin; add to boiling water. Cover and cook for 15 minutes.
[Name] Pao Doce (Portuguese Sweet Bread) [AuthorId] 1727 [AuthorName] Laniakea [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-06T04:26:00Z [Description] Make and share this Pao Doce (Portuguese Sweet Bread) recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/29/22/pic4kprds.jpg" [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Portuguese", "European", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "1", "1/4", "1", "1/4", "3", "3/4", "4"] [RecipeIngredientParts] ["potato", "sugar", "active dry yeast", "milk", "salt", "butter", "eggs", "sugar", "flour"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 1733.0 [FatContent] 34.1 [SaturatedFatContent] 18.1 [CholesterolContent] 344.3 [SodiumContent] 1505.6 [CarbohydrateContent] 314.1 [FiberContent] 11.8 [SugarContent] 89.8 [ProteinContent] 41.7 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] Boil potato until soft. Save 1/4 cup of the water the potato was boiled in and cool to lukewarm. Mash potato and measure out 1/2 cup. Add 2 Tbsp sugar and the yeast to the lukewarm potato water, stir to dissolve. Stir in mashed potato and set mixture aside to double in bulk. Scald milk, add salt and cool to lukewarm. Melt butter and cool. In large warm mixing bowl (rinse with hot water and dry before using], beat eggs. Remove 1 Tbsp of eggs to use for brushing tops of loaves. Gradually beat in sugar, then melted butter. Combine egg and yeast mixtures. Blend thoroughly. Add 1 1/3 cups of the flour and 1/4 cup milk. Beat until completely mixed. Add another 1 1/3 cups flour and beat till blended. (All ingredients should be in your dough now except for the last of the flour you will be kneading with.] Turn out the dough on floured board. Add last 1 1/3 cups flour* and knead dough till smooth and elastic, 75 to 100 times. Make a ball of dough, place in an oiled bowl, cover with damp cloth, and let rise in warm place. When double in bulk, punch down, divide dough into 2 round balls and place on 2 oiled pie pans or in oiled bread pans. Allow it to double in bulk (about 1 hour]. Preheat oven to 350 degrees. Brush loaves with beaten eggs. Bake for 35-45 minutes or until brown and done. They may be frozen. * Additional flour may have to be added to make a soft dough. Dough should be smooth not sticky after kneading is complete. - - - - - - - - - - - - - - - - - -
[Name] 7-Up Pound Cake [AuthorId] 1610 [AuthorName] B B Adams [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 1999-08-24T05:04:00Z [Description] Make and share this 7-Up Pound Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/29/23/pic9OVA7E.jpg" [RecipeCategory] Dessert [Keywords] ["Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "3", "5", "3", "1", "3/4"] [RecipeIngredientParts] ["butter", "margarine", "sugar", "eggs", "cake flour"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 556.9 [FatContent] 25.3 [SaturatedFatContent] 15.3 [CholesterolContent] 138.5 [SodiumContent] 234.8 [CarbohydrateContent] 78.4 [FiberContent] 0.6 [SugarContent] 51.5 [ProteinContent] 5.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 300F and grease/flour a tube pan. Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating after each one. Add flour alternating with 7-Up; stir in lemon flavoring. Bake in prepared pan until cake tests done, approximately an hour.
[Name] 7-Up Cake II [AuthorId] 1610 [AuthorName] B B Adams [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 1999-08-24T05:04:00Z [Description] Make and share this 7-Up Cake II recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "3/4", "4", "1", "1/2", "1 1/2", "2", "2", "2"] [RecipeIngredientParts] ["instant jello lemon pudding mix", "eggs", "crushed pineapple", "butter", "margarine", "granulated sugar", "eggs", "flour", "flaked coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 621.4 [FatContent] 30.1 [SaturatedFatContent] 11.5 [CholesterolContent] 126.1 [SodiumContent] 421.4 [CarbohydrateContent] 83.8 [FiberContent] 1.4 [SugarContent] 45.1 [ProteinContent] 6.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325°F. Grease and flour three 8 inch cake pans. Mix first five ingredients together. Bake until cake tests done (30-35 minutes]. Remove from oven and let rest for five minutes; turn out onto cooling rack to finish cooling. While the cake is baking, mix the first five topping ingredients together in a saucepan. Cook, stirring constantly, until thick. Cool and add the coconut. Spread topping between layers and on top of cake.
[Name] Betty's Apple Crisp [AuthorId] 1649 [AuthorName] Whtsebring [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 1999-08-24T05:23:00Z [Description] Make and share this Betty's Apple Crisp recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6 -8", "1", "1", "3/4", "1/2"] [RecipeIngredientParts] ["tart baking apples", "sugar", "cinnamon", "flour", "unsalted butter"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 394.3 [FatContent] 15.7 [SaturatedFatContent] 9.8 [CholesterolContent] 40.7 [SodiumContent] 3.9 [CarbohydrateContent] 64.6 [FiberContent] 3.9 [SugarContent] 47.7 [ProteinContent] 2.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Peel and core apples. Cut into slices. Place in a buttered 9-inch baking dish. Combine sugar, cinnamon, flour, and butter. Mix with hands until lumps form. Pack closely over apples. Bake about 1 hour or until bubbly.
[Name] Beets in Orange Vinaigrette [AuthorId] 1728 [AuthorName] Philip and Karen Se [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-28T03:09:00Z [Description] Make and share this Beets in Orange Vinaigrette recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "2", "1/4", "2", "1 1/2", "1 1/2", "3"] [RecipeIngredientParts] ["beets", "cider vinegar", "cider vinegar", "Dijon mustard", "soy sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 978.0 [FatContent] 43.6 [SaturatedFatContent] 5.6 [CholesterolContent] 0.0 [SodiumContent] 2471.5 [CarbohydrateContent] 134.2 [FiberContent] 20.0 [SugarContent] 112.7 [ProteinContent] 21.6 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Rinse beets, drain, and blot dry. Combine beets with remaining ingredients. Chill, marinating beets a minimum of 6 hours but preferably overnight. Drain and serve.
[Name] Beet, Orange and Walnut Salad [AuthorId] 1728 [AuthorName] Philip and Karen Se [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-28T03:09:00Z [Description] Make and share this Beet, Orange and Walnut Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Nuts", "Low Protein", "Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "3", "1/2", "2", "1", NA, "1", "1 1/2"] [RecipeIngredientParts] ["beet", "olive oil", "seedless oranges", "walnuts", "walnut oil", "sugar", "head romaine lettuce", "red wine vinegar"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 1357.2 [FatContent] 95.5 [SaturatedFatContent] 10.2 [CholesterolContent] 0.0 [SodiumContent] 403.7 [CarbohydrateContent] 120.2 [FiberContent] 35.6 [SugarContent] 81.9 [ProteinContent] 27.9 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] ["Preheat the oven to 375 degrees.", "Wrap each beet in a piece of foil, sealing tight. Place all the beet packages on a foil-lined baking dish.", "Bake for 1 - 1 1/4 hours.", "Leave the beet packages on the baking dish, but carefully pull open a corner of the foil package to let the steam escape. Let the beet packages sit in this manner for 5-10 minutes.", "Carefully open the foil package more fully.", "Let the beet packages sit in this manner for an additional 5-10 minutes or until the beets can be handled comfortably.", "Slide your fingers over the surface of the beets and the skin of the beets will peel off easily.", "Cut the beets into wedges.", "Peel 2 of the oranges well, taking care to remove all the white pith, Carefully separate the peeled oranges into separate segments.", "Set aside. Squeeze the juice from the remaining orange. Set aside. In a bowl, combine 1 tablespoon of the walnut oil, sugar, salt and pepper.", "Add the walnuts and toss well to coat. Place the walnuts in a single layer on a baking dish and bake 5-7 minutes until the nuts are very hot to the touch and smell \"nutty.\" Allow nuts to cool and chop coarsely.", "In a bowl, combine the orange juice, the olive oil, the remaining tablespoon walnut oil, red wine vinegar, and additional salt and pepper to taste. Toss the lettuce with three-quarters of the vinaigrette and spread on a platter.", "Toss the beets with the remaining vinaigrette. Top the nest of greens with a layer of beets.", "Arrange the orange wedges decoratively around the mound of beets and sprinkle the seasoned nuts over everything.", "Serve immediately.", "Note: Other nuts and their counterpart in nut oil may be used instead of walnuts." ]
[Name] Bananas Baked With Custard [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] nan [PrepTime] PT45M [TotalTime] PT45M [DatePublished] 1999-09-18T18:02:00Z [Description] Make and share this Bananas Baked With Custard recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Healthy", "< 60 Mins", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "4", "6", "2", "1", "2", "2", "2", "1/2"] [RecipeIngredientParts] ["butter", "bananas", "sultanas", "milk", "eggs", "brown sugar", "nutmeg"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 211.5 [FatContent] 5.9 [SaturatedFatContent] 2.7 [CholesterolContent] 109.9 [SodiumContent] 183.1 [CarbohydrateContent] 35.1 [FiberContent] 2.3 [SugarContent] 15.7 [ProteinContent] 6.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Grease a med-sized baking dish with butter. Peel the bananas and cut into rounds. Halve the bread slices Put layers of the bread, bananas and sultanas in the baking dish, ending with a layer of bread. In a small pan heat milk over moderate heat. Beat the eggs, egg-yolks and sugar together. Slowly pour in the milk, stirring continuously. Pour the milk-egg mixture into the baking dish and leave to stand 30 minutes. Dust the pudding with nutmeg. Cook in at 190 C for 30 minutes. Serve hot or cold.
[Name] Orange Bread Pudding [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT55M [PrepTime] PT20M [TotalTime] PT1H15M [DatePublished] 1999-09-18T18:02:00Z [Description] Make and share this Orange Bread Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "3/4", "1", "2", "1/2", "1/8", NA, NA] [RecipeIngredientParts] ["milk", "sugar", "salt", "butter"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 231.2 [FatContent] 5.0 [SaturatedFatContent] 2.3 [CholesterolContent] 102.9 [SodiumContent] 234.4 [CarbohydrateContent] 42.4 [FiberContent] 0.5 [SugarContent] 29.7 [ProteinContent] 5.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Soak bread cubes in milk for 10 minutes. Add orange juice and rind, egg yolks, sugar and salt. Stir until sugar has dissolved. Pour into well buttered 4-cup oven-proof dish or, 4 well buttered individual moulds, dot with butter and place in a roasting tin with hot water to come halfway up the sides. Bake in mod. hot oven 190 C for 45 minutes or 30 minutes for individual ones, or until the tip of a knife inserted 1 inches in from outside edge comes away clean. Chill and serve with whipped cream. Unmould the individual puddings. Cheers, Doreen Doreen Randal, Wanganui. New Zealand.
[Name] Winnipeg Chicken Curry [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 1999-08-13T13:32:00Z [Description] Make and share this Winnipeg Chicken Curry 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/29/30/picCFQeA6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/29/30/picOfOUmV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/29/30/pic7osvus.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "2", "2", "2", "2", "1", "2", "1/4", NA] [RecipeIngredientParts] ["butter", "onions", "curry powder", "chicken breasts", "cornstarch", "water"] [AggregatedRating] 5.0 [ReviewCount] 26.0 [Calories] 327.7 [FatContent] 21.9 [SaturatedFatContent] 10.8 [CholesterolContent] 89.5 [SodiumContent] 302.6 [CarbohydrateContent] 13.5 [FiberContent] 2.0 [SugarContent] 4.3 [ProteinContent] 19.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat butter in large frying pan. When hot, add onions; cook 5-6 minutes over medium heat. Stir occasionally. Mix in curry powder and cook 3-4 minutes over low. Add chicken and stir; season well. Cook 2-3 minutes over medium. Pour in chicken stock and bring to boil. Continue cooking 9-10 minutes over medium low heat. Mix cornstarch with water; stir into sauce. Cook 1 minute. Pour in cream and bring to boil; cook 2-3 minutes and season well.
[Name] Oakwood Feed Store Chili Con Carne [AuthorId] 1729 [AuthorName] Mahlon Meier [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 1999-08-20T10:06:00Z [Description] Make and share this Oakwood Feed Store Chili Con Carne recipe from Food.com. [Images] character(0) [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "Free Of...", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "1 1/2", "2", "4", "3", "4", "6", "5", "2", "2", "1 1/2", "4", "1", "2", "1", "2", "1", "1"] [RecipeIngredientParts] ["bacon", "lean beef chuck roast", "regular hamburger", "prepared garlic in oil", "onions", "fresh jalapeno chilies", "dry ancho chilies", "chili peppers", "Hungarian paprika", "fresh cumin seed", "fresh black pepper", "msg", "Accent seasoning", "Tabasco sauce", "Worcestershire sauce", "canned tomato"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 721.6 [FatContent] 41.3 [SaturatedFatContent] 13.8 [CholesterolContent] 212.4 [SodiumContent] 1056.7 [CarbohydrateContent] 14.2 [FiberContent] 3.3 [SugarContent] 5.5 [ProteinContent] 70.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Fry bacon in a heavy pot till crisp and the fat is rendered. Remove and reserve bacon. Pour off most of the bacon fat into a heavy cast iron skillet, leaving s small amount in the pot. Brown the meat and garlic in the skillet. Saute onions in the fat remaining in the pot until soft. Add the meat, bacon, ground chilies, dried spices, the sauces, green chilies, Jalapenos, stock and tomatoes. Simmer for two hours. Allow the chili to sit in the refrigerator for 24 hours to give the spices a chance to intensify. For garnishes, serve fresh chopped Jalapenos, chopped raw onions, shredded Monterey or sharp Cheddar cheese, and saltines. Serves 8 generously. Joe & Shirley Stewart's Championship Chili.
[Name] Reno Red Chili Con Carne [AuthorId] 1729 [AuthorName] Mahlon Meier [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 1999-08-20T10:06:00Z [Description] Make and share this Reno Red Chili Con Carne recipe from Food.com. [Images] character(0) [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "3", "1", NA, "3", "6", "2", "6", "2", "1", "1", "1/2", "2", "2", "3", "4", "14", "1", "2"] [RecipeIngredientParts] ["suet", "black pepper", "Gebhardt&reg; Chili powder", "cumin", "msg", "garlic cloves", "onions", "oregano", "Budweiser beer", "paprika", "cider vinegar", "beef broth", "green chilies", "stewed tomatoes", "Tabasco sauce", "masa harina flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 8062.7 [FatContent] 565.7 [SaturatedFatContent] 157.9 [CholesterolContent] 1716.8 [SodiumContent] 5153.5 [CarbohydrateContent] 151.0 [FiberContent] 49.3 [SugarContent] 42.9 [ProteinContent] 596.4 [RecipeServings] nan [RecipeYield] 1 potful [RecipeInstructions] Brown meat in oil or fat, adding black pepper to taste. Drain meat and add chili powder, cumin, MSG, garlic and chopped onion. Cook for 30 - 45 minutes using as little liquid as possible. Add water only as necessary. Stir often. Remove skins from boiled chile pods. Mash the pulp and add to meat mixture. Strain oregano tea, then add to meat mixture along with paprika, vinegar, 2/3 of the beef broth, green chiles, stewed tomatoes and Tabasco sauce. Simmer 30 - 45 minutes. Stir often. Dissolve masa flour into remaining beef broth then pour into chili. Simmer another 30 minutes, stirring often. Makes 1 potful.
[Name] Christmas Cake [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 1999-09-08T20:19:00Z [Description] Make and share this Christmas Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "Christmas", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "4", "6", "6", "3", "3", "1", "1", "1", "8", "2", "2"] [RecipeIngredientParts] ["self-raising flour", "plain flour", "sugar", "margarine", "butter", "eggs", "mixed spice", "orange, rind of", "lemon, rind of", "mixed currants", "marmalade"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 438.2 [FatContent] 21.2 [SaturatedFatContent] 4.3 [CholesterolContent] 69.8 [SodiumContent] 430.5 [CarbohydrateContent] 57.1 [FiberContent] 2.6 [SugarContent] 32.5 [ProteinContent] 6.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 300F (Gas Mark 2] and lightly grease 8\" cake pan. Cream butter and sugar together until light. Add eggs and mix well. Stir in flour, grated lemon and orange rind, and mixed spice. Fold in almonds, and mixed fruits. Bake for approximately 3 hours. Remove when done and cool on a rack. Turn out of pan and glaze top with marmalade.
[Name] Christmas Puddings [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] PT6H [PrepTime] PT15M [TotalTime] PT6H15M [DatePublished] 1999-09-08T20:19:00Z [Description] Make and share this Christmas Puddings recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "European", "Christmas", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["3", "5", NA, "1/2", "1/2", "3", "1/4", "1/4", "3", "1", "1/2", "1", "3", "2", "1"] [RecipeIngredientParts] ["flour", "salt", "mixed spice", "mace", "suet", "brown sugar", "currants", "raisins", "dates", "oranges, juice of", "golden syrup", "eggs"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 403.7 [FatContent] 10.0 [SaturatedFatContent] 4.5 [CholesterolContent] 40.4 [SodiumContent] 127.5 [CarbohydrateContent] 50.7 [FiberContent] 2.0 [SugarContent] 21.7 [ProteinContent] 6.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Sift flour, salt and spices together. Put suet, breadcrumbs, sugar, eggs, stout and golden syrup, almond essence and juice into bowl. Mix well. Stir in nuts and fruit. Add dry ingredients and mix well. Turn batter into thoroughly greased 2-quart mold. Cover tightly with greased cover or aluminum foil, waxed paper or parchment. Place mold on trivet or rack in steamer or deep kettle. Pour boiling water into steamer about half the height of mold. Cover and steam pudding for six hours. Add more boiling water if necessary during steaming.
[Name] Balkenbrij (Liverwurst) [AuthorId] 1664 [AuthorName] Duane and Ginger Va [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 1999-09-03T19:19:00Z [Description] I live in Holland, Michigan and these are just a few of the &quot;traditional&quot; recipes I've collected from people I know who probably brought them from &quot;the old country.&quot; Enjoy! Balkenbrij (Liverwurst) [Images] character(0) [RecipeCategory] Beef Organ Meats [Keywords] ["Pork", "Meat", "High Protein", "Healthy", "High In...", "< 60 Mins", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "2", "2", "10 -12", "6 -7", NA] [RecipeIngredientParts] ["beef liver", "broth", "buckwheat flour"] [AggregatedRating] 2.0 [ReviewCount] 2.0 [Calories] 749.0 [FatContent] 17.6 [SaturatedFatContent] 5.7 [CholesterolContent] 879.7 [SodiumContent] 818.1 [CarbohydrateContent] 53.5 [FiberContent] 6.0 [SugarContent] 2.1 [ProteinContent] 92.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Trim and cook liver in separate kettle, keep broth.", "Remove veins.", "Trim fat and veins from heart, cook, keep broth.", "Trim fat from roast and cook, keep broth.", "When all meats are cooked, put through food grinder using coarse cutter.", "Put all ground meat and broth in 8 quart kettle. Add salt and pepper.", "Bring to boiling, adding buckwheat flour a little at a time to mix well.", "Mixture will become very thick.", "Spoon and press into 4 to 5 loaf pans.", "Refrigerate or freeze. To serve, slice and brown on both sides, with a slice of cheese if desired, or with syrup." ]
[Name] Olie Bollen (Dutch Fritters) [AuthorId] 1664 [AuthorName] Duane and Ginger Va [CookTime] PT15M [PrepTime] PT2H30M [TotalTime] PT2H45M [DatePublished] 1999-09-03T19:19:00Z [Description] I live in Holland, Michigan and these are just a few of the "traditional" recipes I've collected from people I know who probably brought them from "the old country." Enjoy! [Images] character(0) [RecipeCategory] Breads [Keywords] ["Healthy", "Sweet", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "3/4", "3", "2", "3", "1", "4", "1"] [RecipeIngredientParts] ["active dry yeast", "sugar", "water", "eggs", "milk", "light corn syrup", "raisins", "flour", "salt"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 3930.7 [FatContent] 39.8 [SaturatedFatContent] 16.9 [CholesterolContent] 626.3 [SodiumContent] 7538.5 [CarbohydrateContent] 822.6 [FiberContent] 32.2 [SugarContent] 292.5 [ProteinContent] 103.3 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Dissolve yeast and sugar in water. let stand in warm place for 30 minutes. Combine eggs, milk, syrup, raisins and yeast mixture in large kettle. Sift flour and salt into mixture and mix well for 2 to 3 minutes. Test a spoonful of dough to see if it will fall in lump form from the spoon. If not, add a little more water or milk. Let rise in warm place for 2 hours. Drop by tablespoonful into deep, hot fat. Fry until brown.
[Name] Barbecued Pork Strips [AuthorId] 39194 [AuthorName] OzMan [CookTime] PT8H [PrepTime] PT5M [TotalTime] PT8H5M [DatePublished] 1999-08-11T19:33:00Z [Description] Make and share this Barbecued Pork Strips 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/29/37/picXUgTqA.jpg" [RecipeCategory] Pineapple [Keywords] ["Pork", "Tropical Fruits", "Fruit", "Meat", "High Protein", "Healthy", "Free Of...", "High In...", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/2", "2", "1/8", "1/2", "1", "3"] [RecipeIngredientParts] ["soy sauce", "dry sherry", "brown sugar", "garlic cloves", "pepper", "barbecue sauce", "pineapple chunks"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 188.8 [FatContent] 5.2 [SaturatedFatContent] 1.8 [CholesterolContent] 53.5 [SodiumContent] 656.5 [CarbohydrateContent] 13.4 [FiberContent] 0.3 [SugarContent] 11.7 [ProteinContent] 20.6 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients except pork strips in crock pot and stir well. Add pork and stir to coat. Cook on LOW, covered, for 8-10 hours.
[Name] Medallions of Pork with Riesling Sauce [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-11T19:33:00Z [Description] This is a recipe that I adopted that sounds really delicious! The recipe is going to require a bit of editing to figure it out - I hope to prepare it soon. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["12", NA, "4", "1", "3", "1/2", "1/2", "1", "3", "1/2", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["flour", "butter", "onion", "garlic", "riesling wine", "golden raisin", "green peppercorn", "thyme", "oregano", "butter", "pine nuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 467.2 [FatContent] 31.9 [SaturatedFatContent] 16.0 [CholesterolContent] 116.3 [SodiumContent] 254.7 [CarbohydrateContent] 21.7 [FiberContent] 1.6 [SugarContent] 14.2 [ProteinContent] 20.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Season pork with salt and pepper. Coat with flour; shake off excess. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add onions and garlic and saute until golden brown, about 5 minutes; transfer mixture to bowl. Melt remaining 2 tablespoons of butter in same skillet over medium-high heat, and add pork and saute about 4 minutes per side about 16 minutes. Transfer pork to platter; tent with foil to keep warm. Add onion mixture, Riesling, raisins, vinegar, peppercorns and herbs to the same skillet and simmer until sauce thickens, about 4 minutes. Add browned pork to skillet and heat through. Slice and divide pork among plates. Add remaining 1/4 cup butter to sauce in skillet and whisk just until melted; mix in pine nuts. Spoon sauce over pork and serve. Goes well with wild rice pilaf and asparagus or green bean almondine.
[Name] Peachy Pork Picante [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 1999-08-11T19:33:00Z [Description] Make and share this Peachy Pork Picante recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Free Of...", "< 30 Mins", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["boneless pork", "chunky salsa"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 383.6 [FatContent] 18.2 [SaturatedFatContent] 6.2 [CholesterolContent] 76.0 [SodiumContent] 463.7 [CarbohydrateContent] 31.6 [FiberContent] 1.5 [SugarContent] 21.4 [ProteinContent] 22.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Coat pork cubes with taco seasoning. Heat oil in a heavy nonstick skillet over medium high heat. Saute pork 2-3 minutes, stirring occasionally until browned on all sides. Add salsa and preserves. Reduce heat to low, cover and simmer 15-20 minutes.
[Name] Lemon Sherbet Punch [AuthorId] 1654 [AuthorName] Paula Maguire [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-08-16T05:24:00Z [Description] Make and share this Lemon Sherbet Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Free Of...", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", NA, NA] [RecipeIngredientParts] ["ginger ale", "water"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 32.6 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.9 [CarbohydrateContent] 8.4 [FiberContent] 0.0 [SugarContent] 4.4 [ProteinContent] 0.0 [RecipeServings] 40.0 [RecipeYield] nan [RecipeInstructions] Mix Lemonade in very large punch bowl. Add soda and frozen fruit. Open sherbet and dump the entire package of it into punch (it will float on the top]. Due to the frozen fruit and Sherbet, there is really no need for ice until later, or unless it it very hot.
[Name] Raspberry Sherbet Punch [AuthorId] 1654 [AuthorName] Paula Maguire [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 1999-08-16T05:24:00Z [Description] Make and share this Raspberry Sherbet Punch 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/29/41/picbvFn91.jpg" [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Dessert", "Raspberries", "Pineapple", "Berries", "Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "33"] [RecipeIngredientParts] "ginger ale" [AggregatedRating] 5.0 [ReviewCount] 29.0 [Calories] 103.2 [FatContent] 0.9 [SaturatedFatContent] 0.5 [CholesterolContent] 0.4 [SodiumContent] 25.2 [CarbohydrateContent] 23.5 [FiberContent] 0.6 [SugarContent] 19.9 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 7 quarts [RecipeInstructions] "Combine all together and serve."
[Name] Strawberry Punch #1 [AuthorId] 1654 [AuthorName] Paula Maguire [CookTime] PT6M [PrepTime] PT0S [TotalTime] PT6M [DatePublished] 1999-08-16T05:24:00Z [Description] Make and share this Strawberry Punch #1 recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Strawberry", "Berries", "Fruit", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["10", "6", "1", "1"] [RecipeIngredientParts] ["strawberries", "ginger ale"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 43.3 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 6.4 [CarbohydrateContent] 11.0 [FiberContent] 0.5 [SugarContent] 10.1 [ProteinContent] 0.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Allow strawberries to thaw for a couple of hours in refrigerator. Prepare lemonade and chill. Combine all just before serving and mix until sherbet is dissolved. Place ice ring in to keep punch cold.
[Name] Apple Bread Pudding [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-14T20:23:00Z [Description] Make and share this Apple Bread Pudding recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/29/43/U12OV9CrQVOvDmF9ufU6_apple-bread-pudding_5449.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/29/43/TFkjnhBRoiM9hydCzB2i_apple-bread-pudding_5437.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/29/43/WBnNm8yRaWHGA03DxwMP_apple-bread-pudding_5453.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/29/43/piclZDdfH.jpg" ] [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1", "1/2", "2", "1", "1/2", "1 1/2", "1/4", "1/4"] [RecipeIngredientParts] ["granny smith apple", "brown sugar", "eggs", "skim milk", "vanilla", "cinnamon", "nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 1577.7 [FatContent] 25.1 [SaturatedFatContent] 6.4 [CholesterolContent] 93.6 [SodiumContent] 1664.4 [CarbohydrateContent] 301.4 [FiberContent] 22.9 [SugarContent] 59.4 [ProteinContent] 44.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. In large bowl, toss bread cubes and apples together. In separate bowl, whisk together brown sugar and eggs. Add evaporated milk, skim milk, vanilla, cinnamon, nutmeg and whisk again. Pour egg/milk mixture over bread cubes and apples. Stir well and let stand 5 minutes for bread to absorb liquid. Transfer mixture to an 8 x 8\"- baking pan coated with non-stick spray, ensuring apples are evenly distributed. Bake 50 minutes or until bread is deep golden brown and puffed up. A knife inserted in the centre should come out clean.
[Name] Apple Chutney [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 1999-09-10T05:51:00Z [Description] Make and share this Apple Chutney 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/29/44/picBJwGoV.jpg" [RecipeCategory] Chutneys [Keywords] ["Sauces", "Apple", "Fruit", "European", "Low Protein", "Low Cholesterol", "Healthy", "Canning", "< 4 Hours"] [RecipeIngredientQuantities] ["10", "5", "3", "1", "4", "2", "1", "1/4", "1/3", "3", "2"] [RecipeIngredientParts] ["green apples", "tomatoes", "onions", "ginger", "garlic cloves", "chilies", "raisins", "lemon juice", "soft brown sugar", "cider vinegar"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 4047.0 [FatContent] 5.3 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 378.4 [CarbohydrateContent] 1019.0 [FiberContent] 50.8 [SugarContent] 888.1 [ProteinContent] 23.1 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Peel, core and chop apples. Combine with tomatoes, onions, ginger, garlic, chilies, raisins, juices, brown sugar and vinegar in a large deep heavy-based pan. Stir over low heat until sugar is completely dissolved. Increase heat, stirring occasionally until mixture boils. Simmer, uncovered, 2 hours or until fruit and vegetables are tender and chutney is thick. Stir occasionally. Allow to stand 5 minutes. Using a jug, pour into warm sterilised jars and seal immediately. Label and date jars when cool. Store in a cool place for up to 12 months. Cheers, Doreen Doreen Randal, Wanganui. New Zealand.
[Name] Apple Fantasy [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-10T07:10:00Z [Description] Make and share this Apple Fantasy recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Apple", "Tropical Fruits", "Fruit", "Canadian", "Free Of...", "< 15 Mins"] [RecipeIngredientQuantities] ["1/3", "1/4", "2 1/2", "1 1/2", "1", "6"] [RecipeIngredientParts] ["liquid sweetener", "red apples", "lemon juice", "fresh pineapple", "fresh strawberries"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 77.6 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.8 [CarbohydrateContent] 20.3 [FiberContent] 3.0 [SugarContent] 14.7 [ProteinContent] 0.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Dissolve rice syrup into pineapple juice; then combine all ingredients but the strawberries in a bowl. Let stand for a few minutes, mix again. Set fruit mixture in individual dishes, garnish with berries. Serve at once.
[Name] Cereal Apple Pie Bars [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT50M [PrepTime] PT1H [TotalTime] PT1H50M [DatePublished] 1999-08-26T19:26:00Z [Description] A Land-O-Lake classic recipe. I've learned the hard way not to roll the crust out on waxed paper. Just make sure you flour the counter extremely well. The easiest way for me to move the crust from the counter to the pan is to fold it over, flour the top if necessary and fold it over again. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/29/46/picmz5pqn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/29/46/picqvQc05.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/29/46/picop6fre.jpg"] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Apple", "Fruit", "Low Protein", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2/3", "2 1/2", "1", "1", "1", "8", "1", "1 1/2", "1/2", "1", "2", "1/2", "1", "1 -2", "1/2"] [RecipeIngredientParts] ["milk", "all-purpose flour", "salt", "butter", "tart cooking apples", "granulated sugar", "ground cinnamon", "ground nutmeg", "granulated sugar", "ground cinnamon", "powdered sugar", "milk", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 136.9 [FatContent] 5.6 [SaturatedFatContent] 3.4 [CholesterolContent] 18.9 [SodiumContent] 120.0 [CarbohydrateContent] 21.1 [FiberContent] 1.0 [SugarContent] 12.5 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 36 bars [RecipeInstructions] Preheat oven to 350 degrees. For crust, add enough milk to egg yolk to measure 2/3 cup; set aside. In medium bowl, combine flour and salt. Cut in butter until crumbly. With fork, stir in milk mixture until dough forms a ball. You may need to add a few teaspoons more of milk if dough is still too dry. Divide into halves. Roll out half of the dough, on lightly floured surface, into a 15x10-inch rectangle. Place on bottom of ungreased 15x10x1-inch jelly-roll pan. For Filling, sprinkle cereal over top of crust; layer apples over cereal. In small bowl, combine 1 cup granulated sugar, 1 1/2 teaspoons cinnamon and nutmeg. Sprinkle over apples. Roll remaining half of dough into a 15 1/2-10 1/2-inch rectangle; place over apples. In small bowl, beat egg white with fork until foamy; brush over top crust. In another small bowl, stir together 2 tablespoons granulated sugar and 1/2 teaspoon cinnamon; sprinkle over top crust. Bake for 45 to 60 minutes or until lightly browned. For Glaze, in small bowl, stir together all glaze ingredients. Drizzle over top crust while still warm. Cut into bars.
[Name] Strawberry Punch #2 [AuthorId] 1654 [AuthorName] Paula Maguire [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 1999-08-16T05:24:00Z [Description] Make and share this Strawberry Punch #2 recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Strawberry", "Berries", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "2"] [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 2538.2 [FatContent] 24.1 [SaturatedFatContent] 13.7 [CholesterolContent] 0.0 [SodiumContent] 732.1 [CarbohydrateContent] 571.2 [FiberContent] 39.1 [SugarContent] 475.0 [ProteinContent] 14.1 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Put the sherbet in a bowl and pour the 7-Up over the sherbet. Stir until the sherbet is melted. This makes a pretty pink punch.
[Name] Apple-Raisin Pie [AuthorId] 97901 [AuthorName] Zaney1 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-18T04:01:00Z [Description] Make and share this Apple-Raisin Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "Low Protein", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["9", "1/2", "1/3", "2", "1"] [RecipeIngredientParts] ["apples", "raisins", "granulated sugar", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 349.4 [FatContent] 14.3 [SaturatedFatContent] 4.7 [CholesterolContent] 7.6 [SodiumContent] 270.2 [CarbohydrateContent] 55.4 [FiberContent] 4.1 [SugarContent] 29.8 [ProteinContent] 3.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 deg. Roll out half the chilled pastry to a thickness of 1/8-inch. press into an 8-inch pie plate, and chill. Roll out remaining pastry with very sharp knife and make several vents in center. Place top pastry on parchment-lined baking sheet and chill. Put apple slices and raisins in a mixing bowl. Sprinkle with sugar, and toss to mix well. Pour this mixture into the chilled bottom crust and dot with butter. Carefully cover the apples with the top pastry, trim and crimp edges to seal. Bake 45-50 min. or until pastry is nicely browned and juices in center are bubbling. Let cool slightly on wire rack before serving. -----
[Name] Sour Cream Raisin Pie From Blue Gentian Restaurant [AuthorId] 171303 [AuthorName] BonnieZ [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-18T04:01:00Z [Description] Make and share this Sour Cream Raisin Pie From Blue Gentian Restaurant recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1/4", "1/2", "1/2", "3", "2 1/2"] [RecipeIngredientParts] ["20% sour cream", "sugar", "cinnamon", "clove", "raisins", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 236.3 [FatContent] 12.0 [SaturatedFatContent] 5.4 [CholesterolContent] 71.8 [SodiumContent] 22.3 [CarbohydrateContent] 30.8 [FiberContent] 1.1 [SugarContent] 24.4 [ProteinContent] 3.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients in a double boiler and stir until well mixed. Cook until the mixture is the consistency of a heavy cream filling and turns dark in color. Stir occasionally. Put the filling in a baked pie shell and top with meringue. Bake until the meringue darkens.
[Name] Old Fashioned Raisin Pie [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-18T04:01:00Z [Description] Make and share this Old Fashioned Raisin Pie 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/29/50/QlRGEd20Qu6D8Tr38n9U_raisin%20pie%20SITE-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/29/50/9TUM415Q2aAnVWGLxr0q_raisin%20pie%20SITE-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/29/50/gYMKf53QlWqNcEYLhReg_raisin%20pie%20SITE-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/29/50/picUVzKcQ.jpg" ] [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "15", "3/4", "2", "2", "1 1/4", "2", "1", "2"] [RecipeIngredientParts] ["raisins", "brown sugar", "cornstarch", "water", "lemon juice", "walnuts", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 635.2 [FatContent] 24.3 [SaturatedFatContent] 6.0 [CholesterolContent] 10.2 [SodiumContent] 171.9 [CarbohydrateContent] 107.2 [FiberContent] 5.0 [SugarContent] 73.5 [ProteinContent] 7.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Divide the pastry almost in half and roll out the larger half, on a lightly floured surface, to a 13-inch circle. Line a 9-inch pie plate with the pastry and trim the pastry 1/2 inch beyond the rim of the pie plate. Combine the raisins, brown sugar, corn starch and drink mix in a 3-quart saucepan. Stir in the water and lemon juice. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from the heat and stir in the walnuts. Turn the mixture into the pastry-lined pie plate and dot with the butter. Roll out the remaining pastry to an 11-inch circle. Place the top crust over filling and trim the edge to 1-inch beyond the rim. Fold the top crust under the bottom crust and form a ridge. Flute the edge and cut steam vents in the top crust. Bake in a preheated 400 degree F. oven for 30 minutes or until the crust is a golden brown and the filling is bubbly. Cool on a wire rack.
[Name] Raisin Pie (Rosina Pie, "Funeral Pie") [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT40M [PrepTime] PT3H [TotalTime] PT3H40M [DatePublished] 1999-08-18T04:01:00Z [Description] This is an adopted recipe from the Great Recipezaar Adoption Programme. I've read a lot about the Funeral Pie and when it was up for adoption, I grabbed it. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1 1/2", "4", "1", "1", "2", "1/4", NA] [RecipeIngredientParts] ["raisins", "water", "sugar", "flour", "egg", "lemon", "lemons, rind of", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1802.3 [FatContent] 5.9 [SaturatedFatContent] 1.7 [CholesterolContent] 186.0 [SodiumContent] 688.0 [CarbohydrateContent] 446.3 [FiberContent] 9.1 [SugarContent] 387.4 [ProteinContent] 14.8 [RecipeServings] nan [RecipeYield] 1 Pie [RecipeInstructions] Wash raisins and soak in cold water for 3 hours. Drain. Combine the 2 cups water, the raisins, sugar and flour which have been mixed together, salt, lemon juice and rind, and the egg. Mix thoroughly and cook over hot water for 15 minutes, stirring occasionally. Cool. Pour into pastry-lined pan. Cover with narrow strips of dough, crisscrossed. Bake at 450-F for 10 minutes. Reduce heat to 350-F and bake 30 minutes.
[Name] Spaetzle (Homemade Noodles) [AuthorId] 1662 [AuthorName] Anne Edgell [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 1999-09-05T19:33:00Z [Description] Make and share this Spaetzle (Homemade Noodles) recipe from Food.com. [Images] character(0) [RecipeCategory] German [Keywords] ["European", "Low Protein", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", "6", "1 -2", "1", "2", "3 -4", "4"] [RecipeIngredientParts] ["flour", "salt", "eggs", "water", "marjoram", "margarine", "boiling water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1710.4 [FatContent] 56.0 [SaturatedFatContent] 15.0 [CholesterolContent] 1116.0 [SodiumContent] 3448.6 [CarbohydrateContent] 223.9 [FiberContent] 8.7 [SugarContent] 4.4 [ProteinContent] 69.5 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] ["Place flour and salt in mixing bowl, add eggs and beat with a large spoon.", "Add water, as needed, mixture should be stiff.", "(beat from bottom to top to put air in dough] season with marjoram and let rest.", "Bring a saucepan of salted water to a boil, reduce the heat, and maintain a simmer. Place a colander over the pan, pour about 1/4 of the batter into the colander, and press through the holes with a plastic spatula into the hot water.", "When the spaetzle starts to float to float to the surface, cover the pan and keep covered until the spaetzle appears to swell and is fluffy. Remove the dumplings and repeat the procedure with the remaining batter." ]
[Name] Spaetzle II [AuthorId] 1662 [AuthorName] Anne Edgell [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 1999-09-05T19:33:00Z [Description] Basic Spaetzle and how to serve while you make the schnitzel. We have a spaetzle press that is similar to a potato ricer with a little larger holes. My mother-in-law would put dough on a smooth rim plate and tip the plate till it started to slide off and cut off the dough in slivers with a butter knife into the boiling water. When they float they are done and can be skimmed off and put in a bowl. Melt the margarine in a pan and stir in breadcrumbs, pour mixture over spaetzle. (posted by John Reynolds) [Images] character(0) [RecipeCategory] German [Keywords] ["European", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "3", "3/4", "1/4", "1/4", "1", "2"] [RecipeIngredientParts] ["flour", "eggs", "salt", "black pepper", "nutmeg", "water"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 528.0 [FatContent] 6.1 [SaturatedFatContent] 1.8 [CholesterolContent] 186.0 [SodiumContent] 657.3 [CarbohydrateContent] 96.0 [FiberContent] 3.5 [SugarContent] 0.6 [ProteinContent] 19.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Sift flour into large bowl, make a depression in the center, and into it break the eggs.", "Add salt, pepper and nutmeg, and 1 cup water, or enough to make a medium batter.", "Beat the batter only until it is smooth.", "Pour the batter into a colander with large holes and let the Spaetzle fall directly into a pot of simmering stock.", "Stir gently so that they do not stick together.", "When the Spaetzle rise to the surface they are sufficiently cooked.", "Drain the Spaetzle well, put them in a heated vegetable dish, and pour 1/2 cup melted butter over them." ]
[Name] Spaetzle (Tiny Dumplings) [AuthorId] 1662 [AuthorName] Anne Edgell [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 1999-09-05T19:33:00Z [Description] Make and share this Spaetzle (Tiny Dumplings) recipe from Food.com. [Images] character(0) [RecipeCategory] German [Keywords] ["European", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", NA, "4", "1", "1", "6"] [RecipeIngredientParts] ["all-purpose flour", "salt", "nutmeg", "eggs", "milk", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2241.8 [FatContent] 38.2 [SaturatedFatContent] 13.6 [CholesterolContent] 880.2 [SodiumContent] 3523.1 [CarbohydrateContent] 376.8 [FiberContent] 15.0 [SugarContent] 9.2 [ProteinContent] 86.3 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] ["Combine the flour, 1/2 the salt, and the nutmeg in a large mixing bowl.", "Beat the eggs into the flour mixture.", "Add the milk in a thin stream, stirring constantly with a wooden spoon and continue to stir until the batter is smooth.", "Bring 2 quarts (2 L] of water with the remaining salt to a boil in a 4 to 5 quart (4-5 L] saucepan over high heat.", "Place a large colander (with large holes] over the saucepan and press a few tablespoons of batter at a time through the holes with a spoon or rubber spatula." ]
[Name] Kasespaetzle (Cheese Spaetzle) [AuthorId] 1662 [AuthorName] Anne Edgell [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 1999-09-05T19:33:00Z [Description] Make and share this Kasespaetzle (Cheese Spaetzle) recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["German", "European", "High In...", "< 30 Mins", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", NA, "1", NA, NA, "1/2"] [RecipeIngredientParts] ["flour", "egg", "milk", "salt", "nutmeg", "onion", "butter", "gruyere", "swiss cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1592.4 [FatContent] 84.3 [SaturatedFatContent] 47.6 [CholesterolContent] 478.8 [SodiumContent] 2062.8 [CarbohydrateContent] 113.4 [FiberContent] 4.9 [SugarContent] 6.2 [ProteinContent] 92.0 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Prepare spaetzel: Combine the dry ingredients (add a bit of nutmeg to taste if doing it for German Cooking, omit if for Hungarian] Add the milk and egg and mix together into a batter of sorts. Meanwhile, have a wide pan of water with salt boiling. Take the batter and put it into a spaetzle maker, or I used a French fry basket, and rubbed it with the bottom of a spatula to break it up. When the Spaetzle float, remove with a slotted spoon and put them into a colander. Fry onion in a little oil until very brown and crispy.Set aside. In heavy (preferably non-stick] skillet, heat spaetzle in a little butter. Grate cheese and toss into spaetzle. When cheese melts, transfer to large bowl and sprinkle with onion. Serve hot.