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[Name] Sang Choy Baw (Lettuce Rolls) [AuthorId] 13551 [AuthorName] rick2978 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-01-17T17:12:00Z [Description] Make and share this Sang Choy Baw (Lettuce Rolls) recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Pork", "Poultry", "Meat", "Healthy", "< 60 Mins", "Stove Top", "Stir Fry"] [RecipeIngredientQuantities] ["1/2", "1", "1", "6", "100", "1 1/2", "1", "1", "2", "1", "2", "1"] [RecipeIngredientParts] ["ground chicken", "chestnuts", "bamboo shoots", "spring onions", "shiitake mushrooms", "lettuce", "sweet sherry", "oyster sauce", "hoisin sauce", "allspice"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 292.9 [FatContent] 9.6 [SaturatedFatContent] 2.4 [CholesterolContent] 71.7 [SodiumContent] 254.1 [CarbohydrateContent] 35.9 [FiberContent] 4.1 [SugarContent] 2.8 [ProteinContent] 19.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Chop spring onions very finely, same with mushrooms, chestnuts and bamboo shoots (this three last, I normally mince them, find it very easy]. In a wok or deep frying pan, heat oil and fry chicken mince till golden, add onion, chestnut, bamboo shoots and mushrooms, cook for another 5 minutes, add sauce and cook for another 2 minutes. Keep stirring while adding ingredients. Place in a bowl and take to table, same with lettuce leafs. Place some filling into leaf, roll or fold leaf and enjoy. options: can be used pork mince, beef mince, finely chopped fresh shrimp (requires less cooking time] or combination of meats, it's up to you. ---Sauce---. Combine all and mix well.
[Name] Szechuan Peppercorn Chicken [AuthorId] 4470 [AuthorName] Bergy [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-01-17T17:12:00Z [Description] Szechuan peppercorns have a bitter, sweet chili taste and that is what makes their cooking so unique. This is a surprisingly tasty dish great for lunch. Serve cold or at room temerature. Great for using left over chicken. As pointed out in one review be careful with the amount of salt salt as the Soy sauce is very salty in itself. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/27/8/picBg2jQO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/27/8/picfvUWJt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/27/8/pic7IN0ca.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "Canadian", "Chinese", "Asian", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1/2", "3", "2", "1", "1", "1", "1", "1 1/2"] [RecipeIngredientParts] ["szechuan peppercorns", "scallions", "fresh ginger", "salt", "soy sauce", "red wine vinegar", "sugar", "iceberg lettuce", "chicken"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 460.2 [FatContent] 32.7 [SaturatedFatContent] 8.3 [CholesterolContent] 127.7 [SodiumContent] 1183.4 [CarbohydrateContent] 6.3 [FiberContent] 1.8 [SugarContent] 4.1 [ProteinContent] 34.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Remove seeds from peppercorns (good quality peppercorns have no seeds or only one or two], discard seeds and crush the peppercorns. Mix remaining ingredients (except lettuce& chicken]. Place lettuce on a serving plate and arrange the chicken on it& pour over the sauce.
[Name] Easy stir fried chicken [AuthorId] 18391 [AuthorName] najwa [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2002-01-17T17:12:00Z [Description] Make and share this Easy stir fried chicken recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/27/9/picnsiaKb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/27/9/picWSFKxm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/27/9/pic9I29dr.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "Healthy", "Kid Friendly", "< 30 Mins", "Stove Top", "Stir Fry", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "1", "1", NA, NA, "1", "1", "1", "2"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "onion", "green bell pepper", "salt", "pepper", "cabbage", "soy sauce", "Worcestershire sauce", "white vinegar"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 189.5 [FatContent] 1.7 [SaturatedFatContent] 0.5 [CholesterolContent] 68.4 [SodiumContent] 673.3 [CarbohydrateContent] 13.0 [FiberContent] 2.9 [SugarContent] 6.3 [ProteinContent] 29.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Heat 2 tbsp oil in a saucepan, add the chicken and cook until inside is white. (I use cooking spray]. Remove chicken, add onions and cook until soft, return chicken to saucepan and add green bell pepper and jalapeno. Season with salt and pepper, add cabbage and cook for a few minutes. Add the last three ingredients and cook for a few minutes longer. Goes well with rice or pita.
[Name] Cheese-Stuffed Burgers [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-01-17T17:12:00Z [Description] Make and share this Cheese-Stuffed Burgers recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/28/0/picpwGLGZ.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "Meat", "Canadian", "Kid Friendly", "Spicy", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/4", "1", "1", "1 1/2", "2", NA, "8", "2"] [RecipeIngredientParts] ["monterey jack cheese", "hot chili pepper", "tomatoes", "lean ground beef", "fresh coriander"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 786.2 [FatContent] 31.8 [SaturatedFatContent] 13.5 [CholesterolContent] 135.9 [SodiumContent] 1046.8 [CarbohydrateContent] 68.9 [FiberContent] 4.4 [SugarContent] 1.8 [ProteinContent] 52.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Shred the cheese, seed and chop the chile pepper; combine. Slice the tomato; set aside. Shape the beef into 8 thin patties, put 1/4 of the cheese mixture in the centre of 4 of the patties; top with remaining patties and pinch to seal. Toast the bread. Heat oil in a frying pan and cook the hamburgers 6-8 minutes over medium heat for medium rare (I don't recommend cooking any ground meat to medium rare-- safety concerns-- but this is what the recipe states]. Sprinkle with salt and pepper. Place cooked hamburgers on the toast and top with tomato slices and coriander, then another slice of toast.
[Name] Jo Mama's Rosemary Pork Chops [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-01-17T17:12:00Z [Description] This recipe evolved from one I found in a cookbook years ago. Use fresh rosemary if possible. Either way, the aroma will fill your home and make your family anxious to eat! One of my most requested recipes. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/28/1/picEddkKT.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Meat", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "2", "1", "2", "3", "1/2", "2", "4", "1", "1", NA] [RecipeIngredientParts] ["olive oil", "onion", "carrots", "potatoes", "celery", "water", "fresh rosemary", "beef bouillon cube"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 457.3 [FatContent] 22.9 [SaturatedFatContent] 6.3 [CholesterolContent] 115.3 [SodiumContent] 811.8 [CarbohydrateContent] 27.0 [FiberContent] 4.0 [SugarContent] 5.3 [ProteinContent] 35.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oil in large frying pan with lid or dutch oven. Brown pork chops until nearly done, turning as required. Remove to a plate and set aside. Add onions to pan and brown until softened, about 5 minutes. Add carrots, potatoes, celery, cream of celery soup, water and bouillon cube to pan. Return pork chops to the pan and stir to blend in soup mixture. Push rosemary sprig under the liquid. Bring to a boil; reduce heat and simmer until vegetables are done, about 20 minutes. Remove stem from rosemary stem before serving (the leaves will have softened and become integrated in sauce].
[Name] Broccoli with Almond Breadcrumb Topping [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT17M [PrepTime] PT5M [TotalTime] PT22M [DatePublished] 2002-01-17T17:12:00Z [Description] A change in taste with broccoli, very nice, from Cooking light. I sprinkled a few sliced almonds on top, added to the nutty flavour. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Canadian", "Kid Friendly", "Potluck", "Spring", "Summer", "Winter", "< 30 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["6", "1/3", "2", "2", "1", "1", "1/4", "1/4"] [RecipeIngredientParts] ["fresh broccoli", "parmesan cheese", "dried basil", "dried oregano", "salt", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 77.2 [FatContent] 2.2 [SaturatedFatContent] 0.5 [CholesterolContent] 1.1 [SodiumContent] 179.8 [CarbohydrateContent] 12.3 [FiberContent] 4.4 [SugarContent] 2.0 [ProteinContent] 4.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450 degrees. Cook the broccoli in boiling water for 2 minutes, and drain. rinse with cold water, and drain well. Place the broccoli in an 11 x 7 inch baking dish. Combine the breadcrumbs, cheese, almonds, basil, oregano and 1/4 teaspoon each salt and black pepper, and sprinkle the crumb mixture evenly over the broccoli. Bake at 450F degrees for 15 minutes or until the topping is golden.
[Name] Mammies Oatmeal Cookies [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-01-17T17:12:00Z [Description] Make and share this Mammies Oatmeal Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1 1/2", "1", "1", "1", "1/4", "1/4", "1", "3"] [RecipeIngredientParts] ["butter", "sugar", "brown sugar", "eggs", "flour", "salt", "baking soda", "cinnamon", "clove", "nutmeg", "raisins", "oatmeal"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 151.1 [FatContent] 5.9 [SaturatedFatContent] 3.4 [CholesterolContent] 25.3 [SodiumContent] 143.0 [CarbohydrateContent] 23.3 [FiberContent] 1.0 [SugarContent] 14.0 [ProteinContent] 2.1 [RecipeServings] 36.0 [RecipeYield] nan [RecipeInstructions] Cream butter and sugars add eggs. Sift flour, soda, salt and spices. Add dry ingredients to mixture; blend well. Stir in oatmeal and raisins. Form walnut sized balls and roll in sugar. Then place on lightly greased cookie sheet. Bake 350 degrees for 12-15 minutes.
[Name] Blonde Brownies [AuthorId] 20895 [AuthorName] Rhonda O [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2002-01-17T17:12:00Z [Description] Make and share this Blonde Brownies recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/28/4/01485223220.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/28/4/pic8PfJuW.jpg"] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "Potluck", "Spring", "Summer", "Winter", "Christmas", "Hanukkah", "Ramadan", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["2/3", "2", "2", "2", "1", "1", "2", "1", "1"] [RecipeIngredientParts] ["margarine", "brown sugar", "eggs", "flour", "baking soda", "salt", "vanilla", "chocolate chips", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 28.0 [Calories] 256.1 [FatContent] 7.7 [SaturatedFatContent] 2.9 [CholesterolContent] 23.2 [SodiumContent] 286.5 [CarbohydrateContent] 45.8 [FiberContent] 1.0 [SugarContent] 32.5 [ProteinContent] 2.9 [RecipeServings] 16.0 [RecipeYield] 8 pieces [RecipeInstructions] preheat oven to 350°F. Melt margarine. Add to sugar in bowl set aside. Beat eggs add to sugar & margarine. Sift together flour, baking soda,& saltAdd vanilla then nuts if used. Spread into a 13 x 9 pan. Sprinkle chocolate chips on top of batter. Bake at 350° for 25 - 30 minutes. Cover these when you take them out of the oven. They will stay soft!
[Name] Broccoli Rice Casserole [AuthorId] 23333 [AuthorName] Graybert [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2002-01-17T17:12:00Z [Description] Make and share this Broccoli Rice Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Long Grain Rice [Keywords] ["Rice", "Vegetable", "Canadian", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1/2", "1", "6"] [RecipeIngredientParts] ["Uncle Ben's converted brand rice", "fresh broccoli", "celery", "onion"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 413.2 [FatContent] 18.7 [SaturatedFatContent] 9.0 [CholesterolContent] 42.5 [SodiumContent] 1644.6 [CarbohydrateContent] 48.8 [FiberContent] 4.8 [SugarContent] 8.2 [ProteinContent] 13.8 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Cook rice. Add soup, celery, onion and Cheez Whiz. Mix well, then add broccoli. Season with pepper and salt. Bake at 350F for 40 to 50 minutes.
[Name] Tomato, Cucumber, & Avocado Sandwich [AuthorId] 27783 [AuthorName] HeatherFeather [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-17T17:12:00Z [Description] This delicious sandwich is a re-creation of one I ate in a lovely lunch cafe in Natchitoches, Louisiana. This was served with slices of fresh melon,kiwi,strawberries,and orange on the side drizzled with some honey mustard dressing. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/28/6/picbueEpN.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "< 15 Mins", "No Cook"] [RecipeIngredientQuantities] ["2", "2 -4", "2 -4", "2", "1/2", NA, NA, "2", "1 -2"] [RecipeIngredientParts] ["cucumbers", "beefsteak tomatoes", "red onions", "avocado", "lemon juice", "alfalfa sprout", "green leaf lettuce"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 371.4 [FatContent] 18.0 [SaturatedFatContent] 2.7 [CholesterolContent] 0.0 [SodiumContent] 529.6 [CarbohydrateContent] 47.9 [FiberContent] 11.9 [SugarContent] 7.7 [ProteinContent] 8.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Lightly toast bread or roll. Toss avocado slices with a tiny bit of lemon juice to keep from getting brown. Spread some of the honey mustard on the bread. Place lettuce on bread, followed by tomato slices, cucumbers, red onion, and avocado slices. Drizzle remaining honey mustard over the vegetables. Top with sprouts and close up sandwich, securing with a toothpick. Note: To make honey mustard, combine honey and prepared yellow mustard together to taste. To make honey mustard salad dressing, simply add a little mayonnaise to the same mixture and thin with a tiny bit of milk if needed, to suit your taste. Of course, both honey mustard and honey mustard salad dressings are now sold in stores if you prefer to use ready made.
[Name] Crabmeat and Corn Soup [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-01-17T17:12:00Z [Description] This soup is like a chowder and is delicious. I am a soup lover and have developed or modified over 150 soup recipes to make them taste much better. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/28/7/picdTmT3q.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/28/7/picKBXAzf.jpg"] [RecipeCategory] Chowders [Keywords] ["Crab", "Corn", "Vegetable", "Southwestern U.S.", "Canadian", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "2", "2", "2", "1", "1", "1/2", "1/2", "1", "1/4"] [RecipeIngredientParts] ["butter", "all-purpose flour", "half-and-half cream", "corn", "green onions", "scallion", "fresh crabmeat", "white pepper", "seasoning salt", "soy sauce", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 271.9 [FatContent] 15.9 [SaturatedFatContent] 9.3 [CholesterolContent] 77.2 [SodiumContent] 398.0 [CarbohydrateContent] 18.0 [FiberContent] 1.4 [SugarContent] 5.2 [ProteinContent] 15.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a heavy bottom cooking pot, melt butter on medium heat. Add flour and stir gently until blended; DO NOT LET THE MIXTURE DARKEN. Add milk gradually stirring continously until it starts to simmer. Add half and half, stir gently until well blended. Add corn and green onions, and cook for 3 to 4 minutes or until corn is just tender, stirring occasionally. Add crabmeat, pepper, salt and soy sauce and simmer until very hot and small bubles start to form around the edge of the pot; stir frequently; BUT DO NOT BOIL. Adjust seasonings to taste. Garnish with sprinkles of chopped fresh parsley and serve immediately. If using fresh corn, use 4 large cobs. Cut kernels off cobs, scrape cobs for any milk and add to soup. Canned crabmeat or imitation crabmeat may be used instead of fresh crabmeat. Use 7 1/2 ounces of canned crabmeat (drained] and 8 ounces of imitation crabmeat cut into smaller pieces.
[Name] Herb-Baked Chicken [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2002-01-17T17:12:00Z [Description] Make and share this Herb-Baked Chicken recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/28/8/pic6l9Wzs.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "High Protein", "High In...", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1/2", "1/8", "1/4", "1/4", "1/4", "3"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "salt", "black pepper", "oregano", "ground rosemary"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 414.4 [FatContent] 17.6 [SaturatedFatContent] 2.9 [CholesterolContent] 181.6 [SodiumContent] 620.0 [CarbohydrateContent] 0.2 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 60.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place chicken pieces in baking dish sprayed with non-stick spray. Mix salt, pepper and other seasonings in a small bowl. Brush chicken with oil and sprinkle with seasoning mix. Bake at 450 degrees for 30 to 35 minutes.
[Name] Spicy Peanut Chicken [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT10M [PrepTime] PT35M [TotalTime] PT45M [DatePublished] 2002-01-17T17:13:00Z [Description] This is something quick I threw together. It satified my spicy and my sweet side. I like chunky peanut butter because you get the peanut in the sauce. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Fruit", "Nuts", "Meat", "Asian", "High Protein", "High In...", "Spicy", "< 60 Mins", "Beginner Cook", "Stove Top", "Stir Fry", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1/3", NA, NA] [RecipeIngredientParts] ["chicken breasts", "garlic", "chunky peanut butter"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 514.9 [FatContent] 35.1 [SaturatedFatContent] 7.4 [CholesterolContent] 92.8 [SodiumContent] 1791.5 [CarbohydrateContent] 11.6 [FiberContent] 3.7 [SugarContent] 4.4 [ProteinContent] 41.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut the chicken into 1\" chunks, put into a medium bowl. Pour the Franks and garlic into the bowl, stir and let sit for 30 minutes. Heat some sesame and vegetable oil in a large saute pan. Pour the bowl of chicken with sauce into the hot pan, saute until chicken is almost done. Add the peanut butter to help thicken the sauce, stir until heated through. Serve with white rice.
[Name] Maple Mousse Parfait [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-01-17T17:13:00Z [Description] A very simple but delicious dessert. Perfect for the winter season when the new batch of maple syrup hits the market. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kosher", "Free Of...", "Potluck", "Spring", "Winter", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "1/8", "1"] [RecipeIngredientParts] ["eggs", "pure maple syrup", "salt", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 243.6 [FatContent] 17.2 [SaturatedFatContent] 9.9 [CholesterolContent] 160.1 [SodiumContent] 100.9 [CarbohydrateContent] 19.3 [FiberContent] 0.0 [SugarContent] 16.2 [ProteinContent] 4.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Beat the egg yolks with an electric mixer until fluffy and lemon-colored, about 5 minutes. Add the maple syrup and cook in the top of a double boiler until the mixture becomes very thick, stirring often. Let cool completely. Beat the egg whites with 1/8 teaspoon salt until stiff. Gently combine the cooled syrup mixture, egg whites, and whipped heavy cream until thoroughly incorporated. Spoon into beautiful parfait or martini glasses. Chill.
[Name] Spicy Peanut Chicken [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2002-01-17T17:13:00Z [Description] My family loved this dish. It is reminiscent of Thai food, with the peanut and cilantro flavor. If you love cilantro like I do use only fresh cilantro and garnish liberally! This recipe is from "The All New Good Housekeeping Cook Book". Since my family isn't too wild about large chunks of tomatoes on their plate, I put in only half the tomatoes called for and gave them a brief whirl in the food processor. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins", "Stove Top", "Small Appliance"] [RecipeIngredientQuantities] ["1", "1/4", "4", "1", "1", "1", "1/4", "1/4", "2", "1/2", "1/4"] [RecipeIngredientParts] ["ground cumin", "ground cinnamon", "chicken legs", "onion", "plum tomatoes", "creamy peanut butter", "fresh cilantro leaves", "garlic cloves", "salt", "crushed red pepper flakes"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 489.7 [FatContent] 32.3 [SaturatedFatContent] 7.9 [CholesterolContent] 138.6 [SodiumContent] 509.1 [CarbohydrateContent] 14.7 [FiberContent] 4.0 [SugarContent] 8.0 [ProteinContent] 36.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a small bowl, combine cumin and cinnamon; sprinkle on chicken. Heat oil in large skillet. Add chicken and cook about 5 minutes per side. Chicken should start to brown but don't worry about cooking through at this point. Add onion and cook another 5 minutes until onions soften and start to turn golden brown. In food processor, puree reserved juice from tomatoes, peanut butter, cilantro, garlic, salt, and crushed red pepper until smooth. Pour this mixture with chopped tomatoes over chicken. Bring mixture to a boil. Reduce heat; cover and simmer until chicken is done (30 to 40 minutes]. Garnish with fresh cilantro.
[Name] Appetizing Shrimp Scampi [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-17T17:13:00Z [Description] Make and share this Appetizing Shrimp Scampi recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/29/3/picHiDL0P.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/29/3/pic3IdcaR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/29/3/picevJvr5.jpg"] [RecipeCategory] Very Low Carbs [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["3/4 - 1 1/2", "1", "6", "1/2", "1/4", "4", "3", "1"] [RecipeIngredientParts] ["butter", "margarine", "olive oil", "fresh parsley", "salt", "pepper", "garlic cloves", "lemon juice", "fresh shrimp"] [AggregatedRating] 4.5 [ReviewCount] 16.0 [Calories] 68.0 [FatContent] 6.3 [SaturatedFatContent] 3.6 [CholesterolContent] 37.6 [SodiumContent] 198.7 [CarbohydrateContent] 0.5 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 25-30 appetizers [RecipeInstructions] Heat butter over low heat. Add olive oil, and next 5 ingredients. Cook about 3 minutes. Remove from heat. Add shrimp and let stand for 30 minutes. Serve on large platter with toothpicks.
[Name] Chocolate Walnut Torte [AuthorId] 27922 [AuthorName] Iron Bloomers [CookTime] PT30M [PrepTime] PT25M [TotalTime] PT55M [DatePublished] 2002-01-17T17:13:00Z [Description] Make and share this Chocolate Walnut Torte recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["30", "3/4", "1", "2", "3", "1", "1", "2", "2", "1/2"] [RecipeIngredientParts] ["walnuts", "baking powder", "sugar", "sugar", "milk"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 538.8 [FatContent] 26.6 [SaturatedFatContent] 10.7 [CholesterolContent] 2.9 [SodiumContent] 297.9 [CarbohydrateContent] 75.4 [FiberContent] 3.6 [SugarContent] 60.0 [ProteinContent] 7.9 [RecipeServings] 6.0 [RecipeYield] 1 nine inch pie [RecipeInstructions] Preheat oven to 325°F. Combine and set aside: crackers, nuts, chips and baking powder. With electric mixer, beat egg whites till frothy. Slowly beat in sugar a bit at a time until all in and egg whites are glossy and almost as stiff as for angel cake. Fold in cracker mixture, gently but well. Pour into ungreased 9-inch pie pan. Bake at 325° for 25-30 minutes. Cool completely. • Topping: While pie is baking, combine Dream Whip, cocoa and sugar in mixing bowl; add milk, blend well. Place bowl in fridge while pie bakes. Once pie is cool, whip topping to stiff peaks. Spread on pie leaving 1-inch band around edge (for looks]. Sprinkle with chopped nuts, or shaved chocolate. Chill overnight.
[Name] Chicken Marsala [AuthorId] 14478 [AuthorName] Michael Matta [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2002-01-17T17:13:00Z [Description] Make and share this Chicken Marsala recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "European", "Healthy", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["3 -4", "4", "2", "2", "1/2", "1 1/2", "1", "1", "1", "2", "2", NA, NA, NA] [RecipeIngredientParts] ["boneless chicken breasts", "shallots", "olive oil", "eggs", "flour", "fresh mushrooms", "beef broth", "marsala wine", "garlic", "cornstarch", "water", "salt", "pepper", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 636.8 [FatContent] 19.7 [SaturatedFatContent] 4.7 [CholesterolContent] 162.6 [SodiumContent] 348.9 [CarbohydrateContent] 30.6 [FiberContent] 1.0 [SugarContent] 3.1 [ProteinContent] 30.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Roasting Garlic-------------------.", "Pre-heat oven to 375 degrees.", "Cut the top of a whole bulb of garlic, place in a small cookie sheet or oven-capable pan.", "Pour a small amount of oil on top of the bulb and heat in oven for 30 minutes.", "When done, let cool- you should be able to just squeeze the cloves right out of the bulb.", "Cooking the Chicken Marsala----------------.", "Pat dry chicken and between cellophane or wax paper pound flat with a mallet- salt and pepper each breast.", "Dredge chicken in eggs and then flour.", "Place 2 tablespoons of oil in pan and fry chicken until brown on both sides.", "When done place chicken aside.", "Heat mushrooms and shallots until mushrooms are done and shallots turn transparent.", "Mix in the pan the wine, broth and roasted garlic.", "Place the chicken back in pan, bring to a boil and cover and simmer for 35 minutes, or until chicken is done.", "Mix the cornstarch and cold water, pour in pan until you reach desired thickness, garnish with parsley and serve with noodles or mash potatoes." ]
[Name] Creamed Spinach [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT11M [PrepTime] PT5M [TotalTime] PT16M [DatePublished] 2002-01-17T17:13:00Z [Description] Make and share this Creamed Spinach recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/29/6/picwYkIMJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/29/6/picqV5Mh5.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Canadian", "Kid Friendly", "Spring", "Summer", "Winter", "< 30 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["18", "2", "2", "1/8", "1/2", "1/8", "1/2"] [RecipeIngredientParts] ["shallots", "onions", "all-purpose flour", "ground nutmeg", "1% low-fat milk", "2% low-fat milk", "salt", "light cream cheese"] [AggregatedRating] 4.0 [ReviewCount] 8.0 [Calories] 124.4 [FatContent] 7.5 [SaturatedFatContent] 4.5 [CholesterolContent] 23.1 [SodiumContent] 300.8 [CarbohydrateContent] 8.8 [FiberContent] 2.9 [SugarContent] 2.1 [ProteinContent] 7.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Rinse the spinach with cold water, drain. Place a large dutch oven over medium heat, add spinach. (Spinach will need to be tightly packed into the pan to cook all of it in one batch.] Cover and cook for 5 minutes or until spinach wilts, stirring well after 2 minutes. Place spinach in a colander, and drain well, pressing the spinach with the back of a spoon to remove as much moisture a possible. Heat pan coated with cooking spray over medium heat. Add shallots and saute for 2 minutes. Combine flour, nutmeg and 1/8 teaspoon salt, add to pan, stirring well. Cook for 30 seconds. Add milk and cheese, stirring with a whisk, cook for 1 minute or until thick. Add spinach, and cook for 30 seconds or until thoroughly heated.
[Name] The Absolute and Most Ultimate Macaroni and Cheese [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-01-17T17:13:00Z [Description] I got this in a recipe chain letter. We eat a lot of m&c and this one is really the ultimate! It's different (in a good way) that you don't have to cook the sauce first, it bakes right in with the macaroni. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Kosher", "Potluck", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 3/4", "1 1/4", "2", "1 1/2", "1 1/2", "1/4", "1/8", "1/8", "1 1/3", "1 1/3", "2/3", "2", "1 1/4"] [RecipeIngredientParts] ["elbow macaroni", "extra-sharp cheddar cheese", "all-purpose flour", "salt", "dry mustard", "ground black pepper", "cayenne", "ground nutmeg", "half-and-half", "sour cream", "eggs", "extra-sharp cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 340.2 [FatContent] 25.9 [SaturatedFatContent] 15.8 [CholesterolContent] 115.9 [SodiumContent] 501.8 [CarbohydrateContent] 15.4 [FiberContent] 0.6 [SugarContent] 0.6 [ProteinContent] 11.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F. Lightly butter 13- x 9- x 2-inch glass baking dish. Cook macaroni in large saucepan of boiling salted water until just tender but still firm to bite. Drain pasta. Transfer to prepared dish. Mix in cubed cheese. Whisk flour, salt, mustard, black pepper, cayenne pepper, and nutmeg in medium bowl until no lumps remain. Gradually whisk in half and half, then whipping cream and sour cream. Add eggs and whisk to blend. Pour over macaroni mixture; stir to blend. Sprinkle grated cheese over. Bake macaroni and cheese until just set around edges but sauce is still liquid in center, about 25 minutes. Remove from oven; let stand 10 minutes to thicken slightly (sauce will be creamy].
[Name] Challah (Braided Egg Bread) [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT3H [TotalTime] PT4H [DatePublished] 2002-01-17T17:13:00Z [Description] Challah bread is one of the most satisfying things I make. I usually knead it in my Kenwood mixer, but there's nothing like kneading by hand to help relieve stress. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/29/8/pic1Lh30q.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/29/8/picDLhRfy.jpg"] [RecipeCategory] Breads [Keywords] ["European", "Healthy", "Kosher", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["8 -9", "3/4 - 1", "1", "1", "2 1/2", "1/2", "5"] [RecipeIngredientParts] ["flour", "sugar", "salt", "water", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 1431.5 [FatContent] 36.7 [SaturatedFatContent] 6.0 [CholesterolContent] 232.5 [SodiumContent] 1849.9 [CarbohydrateContent] 234.6 [FiberContent] 10.6 [SugarContent] 38.3 [ProteinContent] 39.4 [RecipeServings] nan [RecipeYield] 4 medium challahs [RecipeInstructions] Mix together 2 1/2 cups flour with the sugar (honey], salt and yeast. There is no need to dissolve the yeast first. Add the water and oil. Mix in 4 eggs. Beat in another 1 1/2 cups of flour very well. Add 4-5 cups of flour, until a very soft dough is formed. Knead for about 10 minutes. If using the dough hook, knead for about 7 minutes. Let rise for 1-2 hours until doubled in size. Alternately, let rise in the refrigerator overnight and then let warm to room temperature for about 1 or 2 hours. Decide how many challahs you want, how many strands you want to braid in each. Make a dough ball for each strand; roll them into ropes and braid. Let rise covered for 1/2-1 hour. Beat the remaining egg and brush on the challah. Bake in a preheated oven at 325 F (150 C] for 30 minutes. Apply egg wash once more and bake for another 30 minutes at 350 F (175 C]. This dough is enough for 4 medium sized challahs. You can really let your imagination run rampant here, making intricate braids, placing the braids in a loaf pan, even then winding them into a circle. You can add about 1/4 cup of raisins to the dough, but we leave them out.
[Name] Sour Lemon Cake [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT1H40M [PrepTime] PT20M [TotalTime] PT2H [DatePublished] 2002-01-17T17:13:00Z [Description] Make and share this Sour Lemon Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["5", "2", "3", "4", "1/2", NA, "1", "1", "2"] [RecipeIngredientParts] ["eggs", "sugar", "flour", "baking powder", "salt", "lemon, zest of", "fresh lemon juice", "vanilla extract", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4973.2 [FatContent] 204.7 [SaturatedFatContent] 118.0 [CholesterolContent] 1709.6 [SodiumContent] 3154.8 [CarbohydrateContent] 708.6 [FiberContent] 10.2 [SugarContent] 405.1 [ProteinContent] 80.0 [RecipeServings] nan [RecipeYield] 1 nine inch cake [RecipeInstructions] Preheat oven to 325F degrees. Butter and flour a 9\" springform pan. Beat the eggs with an electric mixer until thick and pale yellow. Gradually beat in the sugar. Mix the flour with the baking powder, salt and lemon zest. Set aside. Mix the lemon juice and vanilla with the heavy cream. Alternatly add the cream and flour mixtures to the eggs, beginning and ending with the flour. Pour the batter into the prepared pan and bake for 1 hour and 40 minutes, or until the cake feels firm to the touch and a cake tester comes out clean Cool the cake in the pan for 10 minutes, then remove outer ring and cool completely on a wire rack. Frost as desired.
[Name] Chicago Style Deep-Dish Pizza [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-01-17T17:13:00Z [Description] An easy to fix deep-dish pizza cooked in a cast-iron skillet. To be sure pizza doesn't stick, I give it a shot of non-stick spray. For pizza sauce, I recommend Steve's Recipe #8497 and I haven't used refrigerated store-bought dough since. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/30/0/bMt1geSd2uGYPcJC9OYA_IMG_20170802_170849.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/30/0/pic4N9LF6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/30/0/piccuB1Sj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/30/0/t49ASolqT7u0SwU8EW5g_IMG_20170429_151633.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/30/0/picn9D04Y.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/30/0/pica19ZLX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/30/0/pic9WHnnw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/30/0/picLvLqtl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/30/0/pic3FWNjr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/30/0/pics3PfG3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/30/0/picUoTDWV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/30/0/picImcRGD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/30/0/picbmm0xq.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Kid Friendly", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "1", "2", "1", "1", "1/4", "1", "1/2", "2", "2"] [RecipeIngredientParts] ["mild Italian sausage", "red bell peppers", "green bell pepper", "onion", "olive oil", "garlic clove", "basil", "oregano", "black pepper", "parmesan cheese", "mozzarella cheese"] [AggregatedRating] 5.0 [ReviewCount] 33.0 [Calories] 295.2 [FatContent] 21.7 [SaturatedFatContent] 9.3 [CholesterolContent] 53.1 [SodiumContent] 756.8 [CarbohydrateContent] 7.5 [FiberContent] 1.2 [SugarContent] 2.7 [ProteinContent] 17.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 degrees. Remove skins from sausage and cook in heavy skillet, crumbling as you cook. Remove sausage to plate covered with paper towel to drain. Remove fat from skillet. Sauté sweet pepper and onion in olive oil in the same skillet over medium heat for about 5 minutes, stirring occasionally. Add the garlic and cook for another minute. Add pepperoni, basil, oregano and black pepper; cook another 2 to 3 minutes, stirring occasionally. Unroll pizza dough and place in well-seasoned 10-inch cast-iron skillet. You may need to stretch slightly so dough comes up about 1 inch on the sides. Spread dough with 2 tablespoons of the pizza sauce. Spread half the vegetable filling evenly over and top with half of the sausage. Sprinkle with 1 tablespoon Parmesan cheese and dot with 3 tablespoons sauce. Top with half of the mozzarella cheese. Repeat layering again. Bake in preheated oven for 15 to 20 minutes or until cheese is melted and crust is golden brown.
[Name] Chocolate Nut Chews [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2002-01-17T17:13:00Z [Description] When I was a little girl in the Bronx I was addicted to Goldenberger's Peanut Chews. These are the closest I could get. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Lunch/Snacks", "Fruit", "Nuts", "Kid Friendly", "Kosher", "Christmas", "Hanukkah", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "1/2", "1/3", "1/3", "1", "1 1/2", "1/2"] [RecipeIngredientParts] ["sugar", "evaporated milk", "butter", "peanut butter", "vanilla", "salted peanuts"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 99.1 [FatContent] 5.0 [SaturatedFatContent] 1.8 [CholesterolContent] 5.5 [SodiumContent] 52.6 [CarbohydrateContent] 12.4 [FiberContent] 0.9 [SugarContent] 8.8 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] 36 chews [RecipeInstructions] Mix in a heavy 2 quart saucepan, sugar, cocoa, milk and butter. Stir over medium heat until mixture bubbles all over. Boil and stir 2 minutes more. Remove from heat. Stir in the peanut butter until melted and totally incorporated. Add the vanilla, uncooked quick rolled oats and nuts. With 2 teaspoons, drop on waxed paper. Let stand until set.
[Name] Super Bowl Burgers [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-01-17T17:13:00Z [Description] Make and share this Super Bowl Burgers recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "Meat", "Canadian", "Kid Friendly", "< 30 Mins", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "1"] [RecipeIngredientParts] ["ground beef", "potatoes", "swiss cheese", "mushroom"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 479.4 [FatContent] 28.3 [SaturatedFatContent] 12.1 [CholesterolContent] 119.8 [SodiumContent] 898.2 [CarbohydrateContent] 19.5 [FiberContent] 2.3 [SugarContent] 2.8 [ProteinContent] 35.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat grill for high heat. In a medium bowl, mix together potato, cheese, and mushrooms. In a large bowl, mix hamburger with onion soup mix; form into patties. Make a pocket in each hamburger, stuff with potato mix, and seal. When ready to grill, brush grate with oil. Cook over high heat for 3 to 5 minutes on each side. Serve hot.
[Name] Stuffed Green Pepper Soup [AuthorId] 26134 [AuthorName] Sandy Sadewater [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-01-17T17:13:00Z [Description] This is the greatest. If you like stuffed peppers well this has same effect less time. Have made it for pot lucks also and goes over so well. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["ground beef", "tomato juice", "salsa", "green pepper", "onion", "rice"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 2186.7 [FatContent] 70.9 [SaturatedFatContent] 27.4 [CholesterolContent] 308.4 [SodiumContent] 3655.9 [CarbohydrateContent] 273.9 [FiberContent] 26.0 [SugarContent] 57.9 [ProteinContent] 115.5 [RecipeServings] nan [RecipeYield] 1 dutch oven full [RecipeInstructions] Brown ground beef and cook rice. Mix together all ingredients and cook as soup.
[Name] Apricot-Pecan Camembert [AuthorId] 23333 [AuthorName] Graybert [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2002-01-17T17:13:00Z [Description] Make and share this Apricot-Pecan Camembert recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Fruit", "Nuts", "High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "1/4", "1"] [RecipeIngredientParts] ["camembert cheese", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 97.2 [FatContent] 6.5 [SaturatedFatContent] 3.5 [CholesterolContent] 16.3 [SodiumContent] 194.2 [CarbohydrateContent] 5.5 [FiberContent] 0.2 [SugarContent] 3.1 [ProteinContent] 4.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350F degrees. Place cheese in shallow ovenproof serving dish. Bake at 350F for 20 minutes or until cheese is soft. Remove from oven. Top cheese with preserves and pecans. Return to oven; bake an additional 3 minutes or until preserves are warm. Serve with assorted crackers.
[Name] Bothnian Flatbread (Finnish maitorieska) [AuthorId] 28936 [AuthorName] Toneywell [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-17T17:13:00Z [Description] Make and share this Bothnian Flatbread (Finnish maitorieska) recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Grains", "Finnish", "Scandinavian", "European", "Low Cholesterol", "Healthy", "< 30 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/4", "1/3", "1/4 - 1/3"] [RecipeIngredientParts] ["milk", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 631.2 [FatContent] 8.2 [SaturatedFatContent] 4.0 [CholesterolContent] 21.7 [SodiumContent] 856.6 [CarbohydrateContent] 122.1 [FiberContent] 15.6 [SugarContent] 1.2 [ProteinContent] 21.3 [RecipeServings] nan [RecipeYield] 1 bread [RecipeInstructions] Heat oven to 300 degrees F. Mix milk and salt. Add the flour, mix and form it by hand into a flat bread, about 0.5 cm thick. Bake for about 15 minutes. Serve with butter and cold milk.
[Name] London Broil with Mushroom Sauce [AuthorId] 3288 [AuthorName] TishT [CookTime] PT35M [PrepTime] PT1H [TotalTime] PT1H35M [DatePublished] 2002-01-17T17:13:00Z [Description] Make and share this London Broil with Mushroom Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Steak [Keywords] ["Vegetable", "Meat", "Very Low Carbs", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "2", "1/2", "1", "3", "2", "2", "1"] [RecipeIngredientParts] ["london broil beef", "portabella mushroom", "dry red wine", "fresh parsley", "dried rosemary", "garlic", "shallots", "beef broth", "diced tomato"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 503.5 [FatContent] 17.1 [SaturatedFatContent] 7.0 [CholesterolContent] 147.4 [SodiumContent] 591.4 [CarbohydrateContent] 11.5 [FiberContent] 2.4 [SugarContent] 4.8 [ProteinContent] 52.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place London broil along with mushrooms, wine, parsley, rosemary, garlic and shallots in a plasticbag and secure. Place in the refrigerator for about an hour to marinate. Remove beef from marinade and place in a large skillet and cook over medium heat until cooked to your liking. Place steak aside. In the same skillet, place reserved marinade, beef broth and tomatoes and cook over low heat for 15- 20 minutes. Slice London broil and pour sauce over meat.
[Name] Quiche Lorraine [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-01-17T17:13:00Z [Description] I have used this tried and true recipe for many years. It is from an old Betty Crocker Cookbook. A few reviewers have mentioned the onions don't cook enough. Please note that the instructions say "minced onions". It is a very small cut. If you don't intend to cut the onions that small, please do sauté them first. I have great results every time I have made this quiche using a ready from the freezer 9-inch pie crust. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/30/7/noToYtdPSb2NdpI8BxZH_Quiche1.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/17307/Zm2w47x7QnKOlhegRAN1_20161029_114914.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/30/7/i5dhSef6TsaPbChnnNhm_Quiche%203.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/30/7/Ac7WHKEuQBuMEtqEvPCA_Quiche%202.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/30/7/tBuNFdgHRWulIO750JEx_Quiche%202.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/30/7/MSk6upqTZ2DlVJGoVrSe_Quiche%203.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/30/7/pics1wucO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/30/7/pic1E7Dug.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/30/7/picqf4MRa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/30/7/picIrXv5o.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/30/7/pichhiitD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/30/7/picIHW6Ne.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/30/7/picDvQrNw.jpg" ] [RecipeCategory] Cheese [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "12", "1", "1/3", "4", "2", "3/4", "1/4", "1/8"] [RecipeIngredientParts] ["bacon", "swiss cheese", "onion", "eggs", "salt", "sugar", "cayenne pepper"] [AggregatedRating] 5.0 [ReviewCount] 68.0 [Calories] 619.0 [FatContent] 54.7 [SaturatedFatContent] 27.4 [CholesterolContent] 260.1 [SodiumContent] 692.2 [CarbohydrateContent] 18.2 [FiberContent] 1.3 [SugarContent] 1.1 [ProteinContent] 14.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 450°F. Sprinkle bacon, cheese and onion in pastry-lined pie pan. Whisk eggs slightly, Beat in remaining ingredients. Pour mixture into pie pan. Bake for 15 minutes at 450°F. Reduce oven temperature to 300°F. Bake an additional 30 minutes. Quiche is done when knife inserted 1 inch from edge comes out clean. Important--let stand 10 minutes before cutting.
[Name] Sweet Rum Sauce [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-01-17T17:13:00Z [Description] I used this sauce atop of my homemade mincemeat pie. Put it on a warm piece of pie and watch it melt over the sides. Sooo good, try it on top of your favorite dessert. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Dessert", "Low Protein", "< 30 Mins", "Refrigerator", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/4", "1", "2", "1", "1"] [RecipeIngredientParts] ["butter", "powdered sugar", "vanilla extract", "rum", "brandy"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 952.0 [FatContent] 46.3 [SaturatedFatContent] 29.2 [CholesterolContent] 122.0 [SodiumContent] 438.2 [CarbohydrateContent] 120.6 [FiberContent] 0.0 [SugarContent] 118.5 [ProteinContent] 7.7 [RecipeServings] nan [RecipeYield] 1 batch of sauce [RecipeInstructions] Cream butter; mix in powder sugar. Add egg whites. Add the flavorings. I just stored in an airtight container and put a dollop on the piece of pie. Or you can make into small patties with hands. Place on a plate then sprinkle lightly with nutmeg. Store in refrig.
[Name] Hot Fudge Sauce - Microwave [AuthorId] 27922 [AuthorName] Iron Bloomers [CookTime] PT3M [PrepTime] PT10M [TotalTime] PT13M [DatePublished] 2002-01-17T17:13:00Z [Description] Make and share this Hot Fudge Sauce - Microwave recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/30/9/picadd3zp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/30/9/pictWzca6.jpg"] [RecipeCategory] Sauces [Keywords] ["High In...", "Microwave", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/3", "1", "2", "1"] [RecipeIngredientParts] ["margarine", "sweetened condensed milk", "water", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 70.0 [Calories] 398.9 [FatContent] 15.0 [SaturatedFatContent] 6.6 [CholesterolContent] 33.7 [SodiumContent] 192.8 [CarbohydrateContent] 58.2 [FiberContent] 1.3 [SugarContent] 54.1 [ProteinContent] 9.2 [RecipeServings] 4.0 [RecipeYield] 1 pint [RecipeInstructions] In a microwave proof bowl, combine margarine, water and cocoa. With wire whisk, blend in condensed milk. Microwave on high 1 minute then whisk to blend. Microwave 1 1/2 minutes more on high. Add vanilla and blend with whisk completely. Serve over your favorite ice cream. Store in 1 pint canning jar, cool and refrigerate. Can be rewarmed in jar (lid removed] in microwave--add a bit of water if it thickens too much.
[Name] Boneless Pork Chops [AuthorId] 18549 [AuthorName] ArtWork [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-01-17T17:13:00Z [Description] Make and share this Boneless Pork Chops recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/31/0/picNQI6Bt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/31/0/spi27IXLTfKpcbhPm3vW_Boneless%20Pork%20Chops_3096.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/17310/dMzDCaK7QOieoG7GNMId_20160322_190359.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/31/0/01463003517.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/31/0/GW3UxrMVQPSkO1iXn7vi_Boneless%20Pork%20Chops_3083.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/31/0/picfBT3wz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/31/0/picIFQalP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/31/0/picsiZ6qP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/31/0/picRtGMpF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/31/0/picuFBnXV.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Very Low Carbs", "High Protein", "High In...", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1", "4"] [RecipeIngredientParts] ["olive oil", "coarse salt", "ground pepper", "boneless pork chops"] [AggregatedRating] 4.5 [ReviewCount] 30.0 [Calories] 407.5 [FatContent] 26.4 [SaturatedFatContent] 6.4 [CholesterolContent] 124.0 [SodiumContent] 1251.9 [CarbohydrateContent] 0.4 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 39.9 [RecipeServings] 4.0 [RecipeYield] 4 pork chops [RecipeInstructions] Preheat oven to 400 degrees farenheit. Heat 2 tablespoons olive oil in oven proof skillet over medium heat. Sprinkle salt and pepper on both sides; add to skillet. Saute until golden brown: about 2 minute. Flip, cook two more minute. Place pan in oven; roast until cooked through. About 10- 20 minutes.
[Name] Applesauce Donut Drops [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-01-17T17:13:00Z [Description] Make and share this Applesauce Donut Drops recipe from Food.com. [Images] character(0) [RecipeCategory] Healthy [Keywords] ["< 60 Mins", "Deep Fried", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/3", "2", "1/2", "1/4", "1/4", "1/4", "1/2", "1/4", "2", "1/2", "1", "1/2", "1", NA] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "salt", "cinnamon", "ginger", "nutmeg", "applesauce", "canned pumpkin", "milk", "vanilla", "egg", "sugar", "cinnamon"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 60.0 [FatContent] 1.2 [SaturatedFatContent] 0.2 [CholesterolContent] 7.3 [SodiumContent] 67.7 [CarbohydrateContent] 11.4 [FiberContent] 0.3 [SugarContent] 5.6 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 30 (about) [RecipeInstructions] In large bowl, combine flour, sugar and next 5 ingredients. Combine pumpkin, milk, oil, vanilla, and eggs. Stir into dry ingredients. Drop by teaspoons, into hot oil, 5 or 6 at a time. Fry 1/12 to 2 minutes on each side until golden brown. Drain on paper towel. Combine 1/2 cup sugar and 1 teaspoon cinnamon in a paper bag. Shake drops in this mixture while warm.
[Name] Hot Pineapple Casserole [AuthorId] 23807 [AuthorName] Dennis Baker [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-01-17T17:13:00Z [Description] Make and share this Hot Pineapple Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Kid Friendly", "Thanksgiving", "< 60 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["5", "2 1/2", "1 1/2", "1", "32 -64", "4"] [RecipeIngredientParts] ["chunk pineapple", "sugar", "flour", "butter", "sharp cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 590.9 [FatContent] 30.3 [SaturatedFatContent] 18.5 [CholesterolContent] 80.6 [SodiumContent] 348.7 [CarbohydrateContent] 74.7 [FiberContent] 2.1 [SugarContent] 61.6 [ProteinContent] 8.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix sugar and flour in mixing bowl. Drain Pineapple, add cheddar cheese - mix thoroughly. Combine dry and wet mixtures, pour into greased full pan. Crush Ritz crackers and add melted butter to them. Pour this mixture over pineapple and cheese mixture. Bake at 350°F for 30 minutes or until golden brown.
[Name] Cryin Crab Onion Pie [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-01-17T17:13:00Z [Description] I think this started as a copycat, however I have changed amounts and added an ingredient and now love the final product. serve it hot or cold with a salad, bread sticks and white wine. [Images] character(0) [RecipeCategory] Savory Pies [Keywords] ["Crab", "Cheese", "Vegetable", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "6", "2", "1/4", "1 1/2", "5", "1", "3", "12", "3/4 - 1", "1 1/2", "1/2"] [RecipeIngredientParts] ["butter", "onions", "salt", "milk", "eggs", "fresh parsley", "bacon", "swiss cheese", "white pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 505.2 [FatContent] 35.0 [SaturatedFatContent] 13.5 [CholesterolContent] 202.0 [SodiumContent] 946.0 [CarbohydrateContent] 22.4 [FiberContent] 2.0 [SugarContent] 4.1 [ProteinContent] 24.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350*. In a medium saucepan over medium-low heat saute onions, Old Bay and salt for 15 minutes, stirring every now and again. Remove from heat and Drain. Add milk and stir in beaten eggs. Fold in crab, cheese and pour into shell, shake gently to even out the mixture. Top with bacon and parsley. Bake for 1 hour or until done.
[Name] Mesquite Beef Fajitas [AuthorId] 7108 [AuthorName] TheDancingCook [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2002-01-17T17:13:00Z [Description] My favorite quick and tasty way to make fajitas. Don't forget about marinating at least 30 minutes beforehand. Serve with a side of rice and/or beans. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Tex Mex", "Southwestern U.S.", "Mexican", "< 30 Mins", "Stove Top", "Stir Fry", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "2", "2", "1 -2", NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["beef", "flour tortillas", "green peppers", "onions", "sour cream", "cheese", "diced tomato", "lettuce", "salsa"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1654.5 [FatContent] 135.2 [SaturatedFatContent] 53.3 [CholesterolContent] 168.6 [SodiumContent] 951.4 [CarbohydrateContent] 80.8 [FiberContent] 6.3 [SugarContent] 6.5 [ProteinContent] 26.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Rinse off beef strips; marinate in Mesquite Marinade for 30 min or more. Julienne peppers and onions. Add oil to pan and heat. Add beef strips and brown 3-4 minutes; add peppers and onions; cook until veggies are softened. Remove from heat; serve in warm tortillas with toppings.
[Name] Good Guacamole for Two [AuthorId] 29059 [AuthorName] Eric Walker [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-01-17T17:13:00Z [Description] Very important to remove as much air as possible and to use a glass bowl to prevent oxidation. Also if you want it hotter coarsely chop all of the onion instead of just half. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/31/5/picJjx6GS.jpg" [RecipeCategory] Sauces [Keywords] ["Tex Mex", "Southwestern U.S.", "Mexican", "Free Of...", "Spicy", "Weeknight", "No Cook", "Refrigerator", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1", "1", "1/8"] [RecipeIngredientParts] ["avocados", "onion", "onion", "tomatoes", "garlic powder", "sea salt"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 184.9 [FatContent] 14.8 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 82.6 [CarbohydrateContent] 14.1 [FiberContent] 7.7 [SugarContent] 3.2 [ProteinContent] 2.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Remove meat from avocados and place in glass mixing bowl. Add all other ingredients and mix leaving about 1/2 of the avocado in good size chunks. Press down in same glass bowl to remove all air pockets and place plastic wrap directly on mixture it's self, leaving NO AIR SPACE between mixture and top of glass bowl. Put in refrigerator for one hour and serve.
[Name] Fresh Peach Cobbler (Or Berry Cobbler) [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-01-17T17:13:00Z [Description] A fabulous cobbler recipe. It is quick to make and delicious every time. If peaches are not in season--it is also wonderful with frozen sliced peaches--just be sure they are thawed through before you put it together and allow more time to cook. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/31/6/wXGOEAnxSEi9vX0K30Mz_peach-cobbler-5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/31/6/louG6vThTNeKrRvg44S9_peach-cobbler-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/31/6/ossICYFSre1Kx6ocWEru_peach-cobbler-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/31/6/picZSNnJM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/31/6/picq7BfsZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/31/6/picahhHpa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/31/6/picFKiiMT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/31/6/picrVD58l.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/31/6/picQlmTHl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/31/6/picDoeDaP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/31/6/pic9RR6qh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/31/6/picOrAYk9.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1 1/4", "1/4", "2", "1", "1", "1", "1", "3/4", "1", "1/4", "1/4"] [RecipeIngredientParts] ["sugar", "all-purpose flour", "all-purpose flour", "sugar", "baking powder", "salt", "milk", "unsalted butter", "sugar", "nutmeg", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 64.0 [Calories] 570.4 [FatContent] 19.0 [SaturatedFatContent] 11.7 [CholesterolContent] 50.0 [SodiumContent] 445.4 [CarbohydrateContent] 97.6 [FiberContent] 2.7 [SugarContent] 67.5 [ProteinContent] 5.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Filling: Mix peaches, sugar and flour together and pour into a 15-inch baking dish. Batter: Combine 2 cups flour, 1 cup sugar, baking powder, and salt in food processor. Process to combine. Add the milk and melted butter. Process until smooth. Spoon batter over the peaches, making sure you spread to edge of dish. Sprinkle remaining 1 tablespoon sugar, nutmeg and cinnamon over the top. Bake in center of oven about one hour. Crust should be brown and crisp on the outside and cooked all the way through. Let cool for 10 minutes before serving. Serve with whipped cream or vanilla ice cream. Variation: Blackberry, blueberry or raspberry cobbler--omit cinnamon and nutmeg.
[Name] Mantecaditos-Almonds Shortbread Cookies [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-01-17T17:13:00Z [Description] Make and share this Mantecaditos-Almonds Shortbread Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Scottish", "European", "Christmas", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2 1/4", "1/4", "3/4", "1/4", "1 1/2", "1/2", "1/2", "5"] [RecipeIngredientParts] ["flour", "nutmeg", "butter", "shortening", "vanilla extract", "sugar", "maraschino cherries"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 78.8 [FatContent] 4.8 [SaturatedFatContent] 2.5 [CholesterolContent] 9.2 [SodiumContent] 24.7 [CarbohydrateContent] 8.2 [FiberContent] 0.2 [SugarContent] 2.8 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 40 cookies [RecipeInstructions] ["Place your oven rack in the middle on your oven and preheat to 350°.", "In a medium bowl combine flour and nutmeg-set aside.", "In a large bowl beat butter, shortening and extracts and beat until smooth.", "Gradually add sugar and cream.", "Blend in flour-dough should be slightly moist.", "Using teaspoons and not your hands form into balls.", "Place on ungreased cookie sheet and press down slightly.", "Cut each cherry into 8 pieces and place a sliver on each cookie.", "Bake for 20 minutes and cool on a rack." ]
[Name] Asian Chicken Wontons in ginger broth [AuthorId] 23807 [AuthorName] Dennis Baker [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-01-17T17:13:00Z [Description] Make and share this Asian Chicken Wontons in ginger broth recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "8", "4", "1", "4", "40", "1/2", "1/2", NA] [RecipeIngredientParts] ["cilantro", "fat free chicken broth", "ginger", "ground chicken", "wonton wrappers", "salt", "ground pepper", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 231.9 [FatContent] 6.0 [SaturatedFatContent] 1.5 [CholesterolContent] 52.4 [SodiumContent] 2436.9 [CarbohydrateContent] 27.2 [FiberContent] 1.2 [SugarContent] 2.0 [ProteinContent] 16.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] separate leaves from stems, chop, and keep separate. mix broth, cilantro stems, and 2 tbs. of the minced ginger in a large pot and simmer 10 minutes; strain and reserve broth. Mix ground chicken, teriyaki sauce, chopped cilantro leaves, 2 tbs. of the minced ginger, 1/2 tsp. salt, and 1/2 tsp. ground black pepper in a large bowl. put one tsp. of the chicken mixture on each wonton wrapper, moisten with water and fold one edge over to form a triangle. Pinch edges together to seal. Bring broth to a low boil and drop wontons in, a few at a time, simmer until wontons float,5 min. Remove wontons from broth and divide evenly among 8 serving bowls; Garnish with whole cilantro leaves and chopped green onions.
[Name] Linguini with Red Clam Sauce [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT10M [PrepTime] PT8M [TotalTime] PT18M [DatePublished] 2002-01-17T17:13:00Z [Description] Make and share this Linguini with Red Clam Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "2", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["linguine", "butter", "garlic", "onion", "clams", "diced tomatoes", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 326.1 [FatContent] 7.2 [SaturatedFatContent] 3.9 [CholesterolContent] 30.8 [SodiumContent] 285.0 [CarbohydrateContent] 50.9 [FiberContent] 3.3 [SugarContent] 4.8 [ProteinContent] 14.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat butter in 12-inch skillet. Add garlic and onion, cook till soft. Add tomatoes. Bring to a boil, reduce to simmer and cook for 5 minutes. Add clams and heat through. Serve over linguini, sprinkle with cheese.
[Name] Meaty Lasagna [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT45M [PrepTime] PT25M [TotalTime] PT1H10M [DatePublished] 2002-01-17T17:13:00Z [Description] Make and share this Meaty Lasagna recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "6", "3/4", "1", "1", "1", "2", "2", "1", "1", "3", "1/2", "1", "1 1/2", "1", "1", "3/4", "1/2"] [RecipeIngredientParts] ["lean ground beef", "onion", "garlic clove", "tomatoes", "tomato sauce", "parsley flakes", "sugar", "salt", "basil", "cream-style cottage cheese", "parmesan cheese", "parsley flakes", "salt", "oregano", "mozzarella cheese", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 380.9 [FatContent] 18.3 [SaturatedFatContent] 9.4 [CholesterolContent] 72.4 [SodiumContent] 1226.8 [CarbohydrateContent] 24.0 [FiberContent] 1.8 [SugarContent] 5.9 [ProteinContent] 29.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Brown ground beef, pork, onion and garlic in large saucepan until meat is brown and onion is tender. Drain off fat. Add tomatoes and break up with a fork. Stir in tomato sauce, 2 Tablespoons parsley flakes, sugar, 1 teaspoon salt and basil. Heat to boiling, stirring occasionally. Reduce heat, simmer uncovered for 1 hour or until mixture is consistency of spaghetti sauce. Heat oven to 350°. Mix cottage cheese, 1/2 cup Parmesan cheese, 1 tablespoon parsley flakes, 1 1/2 teaspoon salt and oregano. Reserve 1/2 cup meat sauce for thin top layer. In ungreased baking pan (12 x 9 x 2 inches] layer 1/4 each of the noodles, meat sauce, mozzarella cheese and cottage cheese mixture. Repeat 3 times. Spread reserved meat sauce over top; sprinkle with 1/2 cup Parmesan cheese. Bake uncovered at 350° for 45 minutes. Let stand 15 minutes before cutting.
[Name] Succotash - Quick [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-01-17T17:13:00Z [Description] Make and share this Succotash - Quick recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Canadian", "Low Cholesterol", "Healthy", "Kid Friendly", "Spring", "Summer", "Winter", "< 15 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3/4", "1/4", "1", "2"] [RecipeIngredientParts] ["frozen baby lima beans", "frozen whole kernel corn", "green bell pepper", "summer savory", "basil", "salt", "plum tomatoes"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 147.4 [FatContent] 0.9 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 66.7 [CarbohydrateContent] 31.2 [FiberContent] 6.2 [SugarContent] 2.4 [ProteinContent] 7.0 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Bring 1/2 cup water to a boil in a saucepan. Add beans, and cook uncovered for 5 minutes. Add corn, bell pepper, savory and 1/2 teaspoon salt. Cook 5 minutes, stirring occasionally. Remove from heat, and stir in tomato.
[Name] Swiss Melt Mushroom Burgers [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-01-17T17:13:00Z [Description] Make and share this Swiss Melt Mushroom Burgers recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "Meat", "Canadian", "High Protein", "Kid Friendly", "High In...", "< 30 Mins", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "2", "3/4", "1/4", "1/2", "1/8", "2", "1/2", "6", "12"] [RecipeIngredientParts] ["hamburger", "onion", "eggs", "ketchup", "salt", "black pepper", "butter", "mushroom", "swiss cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 583.0 [FatContent] 28.7 [SaturatedFatContent] 13.3 [CholesterolContent] 182.5 [SodiumContent] 947.6 [CarbohydrateContent] 39.9 [FiberContent] 4.4 [SugarContent] 6.4 [ProteinContent] 40.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix well the first 7 ingredients (meat through to pepper] and form into twelve 1/4-inch thick patties. Melt the butter and saute the mushrooms lightly in it. Place on 6 of the patties. Top with remaining patties and seal edges. Broil or grill to desired doneness. Top with cheese. Place each patty on a slice of toasted bread and top with another slice of toast.
[Name] Tamarind Vinaigrette dressing [AuthorId] 28918 [AuthorName] Jack Bigio [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2002-01-17T17:13:00Z [Description] Make and share this Tamarind Vinaigrette dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Southwest Asia (middle East]", "Asian", "Low Protein", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1", "1", "1"] [RecipeIngredientParts] ["olive oil", "Dijon mustard", "tamarind paste", "salt", "brown sugar"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 91.3 [FatContent] 9.1 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 29.9 [CarbohydrateContent] 2.3 [FiberContent] 0.1 [SugarContent] 2.0 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix vinegar, mustard, salt and sugar. Slowly add oil and continue to mix.
[Name] Easy Chocolate Sandwich Cookies [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-01-17T17:13:00Z [Description] Make and share this Easy Chocolate Sandwich Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2/3", "2", "3", "1 3/4", "1"] [RecipeIngredientParts] ["shortening", "eggs", "butter", "powdered sugar", "vanilla extract"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 3115.2 [FatContent] 173.9 [SaturatedFatContent] 50.5 [CholesterolContent] 343.1 [SodiumContent] 3065.2 [CarbohydrateContent] 388.7 [FiberContent] 8.2 [SugarContent] 268.3 [ProteinContent] 28.7 [RecipeServings] nan [RecipeYield] 1 1/2 Dozen [RecipeInstructions] Mix cake mix, shortening and eggs. Roll into balls the size walnuts. Bake at 350* for 7-8 min, on lightly greased cookie sheet. Do not overbake. Cool. Mix butter, sugar, and vanilla until creamy. Add a little cream if needed. Put filling between cookies.
[Name] Mild Green Chutney (for Sandwiches) [AuthorId] 12657 [AuthorName] Anu_N [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-17T17:13:00Z [Description] This chutney tastes best on sandwiches, topped with sliced tomatoes, though you can use any toppings/fillings you like. The recipe makes enough to spread on 5 slices of bread. [Images] character(0) [RecipeCategory] Chutneys [Keywords] ["Sauces", "Spreads", "Lunch/Snacks", "Asian", "Indian", "Spicy", "< 15 Mins", "No Cook", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3/4", "2", "1/2", "1/2", "2", "1/4", "1", "1/4"] [RecipeIngredientParts] ["onion", "cheddar cheese", "tamarind paste", "coriander leaves", "green chilies", "ginger", "water", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 19.1 [FatContent] 0.4 [SaturatedFatContent] 0.2 [CholesterolContent] 1.0 [SodiumContent] 124.6 [CarbohydrateContent] 3.7 [FiberContent] 0.6 [SugarContent] 1.8 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 5 slices of bread (spread for) [RecipeInstructions] Grind all the ingredients in a mixer/grinder until smooth. Use as a spread for sandwiches, and top with anything you like!
[Name] Smothered Pork Chops [AuthorId] 20106 [AuthorName] Moe Heon [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-01-17T17:13:00Z [Description] Make and share this Smothered Pork Chops recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/32/6/picMayyCO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/32/6/picko3b8m.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/32/6/picMY50te.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/32/6/pic77mHdG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/32/6/picw8VFdo.jpg" ] [RecipeCategory] Pork [Keywords] ["Meat", "Canadian", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4 -6", "1/2", "1/4", "1/4", "2", "1/2", NA] [RecipeIngredientParts] ["chicken broth", "honey", "soy sauce", "ketchup", "ginger"] [AggregatedRating] 5.0 [ReviewCount] 41.0 [Calories] 312.1 [FatContent] 14.4 [SaturatedFatContent] 5.0 [CholesterolContent] 75.0 [SodiumContent] 1252.5 [CarbohydrateContent] 20.6 [FiberContent] 0.2 [SugarContent] 19.5 [ProteinContent] 25.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown chops in microwave, cut off any fat. Mix remaining ingredients and pour over chops. Bake in 350 degree oven for 1 hour.
[Name] Maple Glazed green Beans [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-01-17T17:13:00Z [Description] Make and share this Maple Glazed green Beans recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/32/7/picI3as8D.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Canadian", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Spring", "Summer", "Winter", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "1/3", "2", "2", "1/2"] [RecipeIngredientParts] ["green beans", "water", "maple syrup", "low sodium soy sauce", "fresh ginger", "ground ginger"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 65.2 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 307.9 [CarbohydrateContent] 15.4 [FiberContent] 3.8 [SugarContent] 7.7 [ProteinContent] 2.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place the beans in a large saucepan of boiling water, cook 5 minutes. Drain well, return to pan. Add 1/3 cup water and remaining ingredients, cook over medium low heat 10 minutes or until beans are tender.
[Name] Szechuan Peppery Hot Chicken [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-01-17T17:13:00Z [Description] Szechuen Peppercorns have a distinctive bitter sweet chili kind of flavor and this flavor combined with the chili oil etc is what gives the true Szechuan flavor. So look for the real Szechuen pepper corns. You can control the heat by increasing or cutting backon the heat. You may want to add some chili paste as well. Just stir fry the the cut up chicken until cooked, keep it warm and stir fry the sprouts until they are just heated through combine and ther's your dinner. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "Canadian", "Chinese", "Asian", "< 30 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "2", "3", "3", "1", "2", "1", NA] [RecipeIngredientParts] ["boneless skinless chicken breast", "scallions", "sesame seeds", "red wine vinegar", "soy sauce", "szechuan peppercorns", "bean sprouts", "cilantro"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 221.0 [FatContent] 7.8 [SaturatedFatContent] 1.4 [CholesterolContent] 73.0 [SodiumContent] 910.0 [CarbohydrateContent] 8.7 [FiberContent] 2.5 [SugarContent] 5.2 [ProteinContent] 29.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix all the sauce ingredients to gether in a bowl. Arrange warm chicken and hot sprouts on a platter and pour the sauce over.
[Name] Crunchy Fudge Sandwich [AuthorId] 25455 [AuthorName] SharleneW [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-01-17T17:13:00Z [Description] Make and share this Crunchy Fudge Sandwich recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["6", "1/2", "4", "6", "1/2", "1"] [RecipeIngredientParts] ["crunchy peanut butter", "powdered sugar", "water"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 130.5 [FatContent] 6.9 [SaturatedFatContent] 3.4 [CholesterolContent] 0.0 [SodiumContent] 68.8 [CarbohydrateContent] 16.9 [FiberContent] 0.9 [SugarContent] 11.9 [ProteinContent] 2.1 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Melt butterscotch chips and peanut butter over low heat, stirring constantly, until smooth. Add cereal and stir until well coated. Press HALF of the mixture into buttered 8-inch square pan. Chill while preparing fudge mixture. Melt chocolate chips, powdered sugar, butter and water over hot water; stir until smooth. Spread chocolate over chilled cereal mixture. Spread remaining cereal mixture evenly over top. Press gently and refrigerate until firm. Cut into squares.
[Name] Holiday Butterscotch Haystacks [AuthorId] 25455 [AuthorName] SharleneW [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-17T17:13:00Z [Description] A yummy treat kids love. You could also add a few salted peanuts or cashews to the mix for a tasty variation. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/33/1/picqRNfGi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/33/1/pics4E1iX.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Candy", "Dessert", "Cookie & Brownie", "Kid Friendly", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2", "1", "3", "4"] [RecipeIngredientParts] ["peanut butter", "mini marshmallows"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 199.0 [FatContent] 11.8 [SaturatedFatContent] 4.9 [CholesterolContent] 0.0 [SodiumContent] 99.9 [CarbohydrateContent] 21.0 [FiberContent] 0.9 [SugarContent] 14.1 [ProteinContent] 3.8 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, melt butterscotch chips in the microwave. Mix in the peanut butter. Add the marshmallows and the noodles. Stir to coat noodles. Drop by spoonfuls on waxed paper. Allow to set up (takes an hour or so at room temperature]. Best kept covered in refrigerator (if you have any left!].
[Name] Green Tomatillo Salsa [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2002-01-17T17:13:00Z [Description] Make and share this Green Tomatillo Salsa recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/33/2/39cGIXkOStquBo8dzlPw_Tomatillo_Salsa_repost.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/33/2/Nyo3kns0ReOx4d2lBK13_FullSizeRender%20145.jpg"] [RecipeCategory] Sauces [Keywords] ["Vegetable", "Mexican", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 60 Mins", "Oven", "Small Appliance"] [RecipeIngredientQuantities] ["1 1/4", "1/3", "1/2 - 1", "3/4", "1/3", NA] [RecipeIngredientParts] ["cilantro", "chicken broth", "lime juice", "salt"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 78.1 [FatContent] 2.3 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 194.1 [CarbohydrateContent] 13.8 [FiberContent] 3.8 [SugarContent] 8.2 [ProteinContent] 3.2 [RecipeServings] nan [RecipeYield] 3 cups or so [RecipeInstructions] Husk tomatillos and place on a baking pan. Roast them, uncovered in a 400* oven until spotted brown. This should take around 40 minutes. Remove and cool. On a food processor whirl the tomatillos, cilantro and jalapeno until smooth. Pulse in broth and lime juice. Taste and salt to preference. Serve at room temp. You can cook this down if you like it a bit thicker.
[Name] Strudel Sticks [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2002-01-17T17:13:00Z [Description] These take a bit of time to make but are good. They can also be prepared and frozen until ready to use. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Christmas", "< 60 Mins", "For Large Groups", "Oven", "Refrigerator", "Freezer"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1", "1", "30", "1/2", "20", "1/2", "2", "1/8"] [RecipeIngredientParts] ["butter", "all-purpose flour", "sour cream", "egg", "flaked coconut", "pecan halves", "confectioners' sugar", "milk", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 219.4 [FatContent] 14.2 [SaturatedFatContent] 7.8 [CholesterolContent] 37.6 [SodiumContent] 104.7 [CarbohydrateContent] 21.1 [FiberContent] 0.9 [SugarContent] 4.6 [ProteinContent] 2.6 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] n a bowl, cut butter into flour until mixture resembles coarse crumbs. Combine sour cream and egg yolk; add to flour mixture, stirring with a fork to form a soft dough. Divide in half; wrap in plastic wrap. Refrigerate several hours or overnight. On a floured surface, roll each portion of dough into a 12\" square. Spread with preserves. Combine crushed wafers and coconut; sprinkle over preserves. Roll up jelly-roll fashion; seal seam. Place seam-side down on a greased baking sheet. Cut widthwise with a sharp knife 3/4 of the way through dough every 1\". Beat egg white until foamy; brush over pastry. Place a pecan half on each slice. Bake at 350°F for 25-30 minutes or until golden brown. Combine glaze ingredients; drizzle over pastries.
[Name] Easy Crispy Falafel [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT40M [PrepTime] PT1H [TotalTime] PT1H40M [DatePublished] 2002-01-17T17:13:00Z [Description] Make and share this Easy Crispy Falafel recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Beans", "Southwest Asia (middle East]", "Asian", "Low Cholesterol", "Healthy", "Ramadan", "Weeknight", "Beginner Cook", "Deep Fried", "Stove Top", "Small Appliance", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["450", "3", "1/2", "2", "1", "2", "1", "4", "2", NA, NA, NA, "1"] [RecipeIngredientParts] ["dried garbanzo beans", "garlic cloves", "baking soda", "coriander powder", "black pepper", "cumin powder", "onion", "spring onions", "cilantro", "salt", "red chili powder", "parsley"] [AggregatedRating] 3.5 [ReviewCount] 3.0 [Calories] 290.9 [FatContent] 4.8 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 128.1 [CarbohydrateContent] 49.3 [FiberContent] 13.8 [SugarContent] 9.1 [ProteinContent] 15.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Soak the chickpeas overight in plenty of water. Drain well. Grind in a food processor. Add onion and parsley. Grind for a few seconds more. Add the rest of the ingredients. Mix well. Keep this mixture in a refrigerator for 30 minutes. With wet hands, shape a dessertspoonful of the mixture into a patty 4 cm round. Heat oil in a wok. Deep fry the falafels until golden brown. Drain on kitchen paper. Sprinkle red chilli powder lightly and serve or serve without it. Serving Tip: Falafels can be had plain or served in sandwiches with a spread of sesame paste on bread slices followed by tomato slices and pickled (in vinegar] pieces of cucumber, beetroot and whole green chillies.
[Name] Fudge Drops [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT2M [PrepTime] PT5M [TotalTime] PT7M [DatePublished] 2002-01-17T17:13:00Z [Description] Make and share this Fudge Drops recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Lunch/Snacks", "Fruit", "Nuts", "High Protein", "Kid Friendly", "Kosher", "High In...", "Christmas", "Hanukkah", "Microwave", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/4", "1"] [RecipeIngredientParts] ["granola cereal", "salted peanuts"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 592.1 [FatContent] 41.5 [SaturatedFatContent] 7.6 [CholesterolContent] 3.2 [SodiumContent] 480.2 [CarbohydrateContent] 40.5 [FiberContent] 8.3 [SugarContent] 17.1 [ProteinContent] 20.1 [RecipeServings] nan [RecipeYield] 4 dozen [RecipeInstructions] Place milk chocolate morsels in a microwave-safe bowl, and microwave at MEDIUM (50% power] 2 minutes. Stir in cereal and peanuts. Drop by teaspoonfuls onto wax paper-lined cookie sheets. Garnish, if desired. Chill until firm.
[Name] Lamb Chops with Pineapple Salsa [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-01-17T17:13:00Z [Description] Make and share this Lamb Chops with Pineapple Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Pineapple", "Lamb/Sheep", "Tropical Fruits", "Fruit", "Meat", "Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["12", "2", "1", "1", "1", "1", "1", "1", NA, "2"] [RecipeIngredientParts] ["lamb loin chops", "cracked black pepper", "pineapple chunk", "red onion", "red chile", "cider vinegar", "sugar", "of fresh mint"] [AggregatedRating] nan [ReviewCount] nan [Calories] 647.5 [FatContent] 55.2 [SaturatedFatContent] 22.9 [CholesterolContent] 140.6 [SodiumContent] 108.7 [CarbohydrateContent] 4.3 [FiberContent] 0.7 [SugarContent] 2.2 [ProteinContent] 31.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Prepare and heat barbecue. Trim chops of excess fat and sinew. Brush chops with oil and season with pepper. Salsa--------. Peel onion and chop finely. Slit open chilli, scrape out seeds, chop finely. Combine pineapple, onion and chilli in medium bowl; mix lightly. Add vinegar, sugar, salt, pepper and mint; mix well. Place chops on lightly greased barbecue grill. Cook 4-5 minutes each side, turning once, cook until just tender. Serve with the salsa.
[Name] Sopapillas (Yeast variation) [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT5M [PrepTime] PT30M [TotalTime] PT35M [DatePublished] 2002-01-17T17:13:00Z [Description] Make and share this Sopapillas (Yeast variation) recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/33/7/zbhI7GnARo6m2599PxaN_image.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/33/7/pic6SpmLZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/33/7/piczxgnAd.jpg"] [RecipeCategory] Breads [Keywords] ["Kid Friendly", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["3/4", "2", "1/2", "1/2", "1/4", "1"] [RecipeIngredientParts] ["milk", "flour", "salt", "baking powder", "butter", "active dry yeast"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 97.1 [FatContent] 3.7 [SaturatedFatContent] 2.2 [CholesterolContent] 9.8 [SodiumContent] 118.0 [CarbohydrateContent] 13.5 [FiberContent] 0.6 [SugarContent] 0.1 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] 15-20 sopapillas [RecipeInstructions] Bring milk just to a boil. Remove from heat and let cool. Combine flour, salt and baking powder in medium bowl. Cut in butter until mixture resembles coarse meal; make well in center. Dissolve yeast in 1/4 cup warm water. Pour in 1/2 cup of the cooled milk. Pour the yeast mixture into the center of dry ingredients. Add additional milk if necessary so the dough just holds together. Gather dough together and knead 15 times. Cover with a cloth and let stand about 10 minutes. Heat oil in a deep-fat fryer to 375 degrees. On a floured surface, roll out half the dough to a 1/4-inch sheet. Cut into 9 triangles and cover with a towel to keep moist. Repeat with the remaining dough. Add a few to oil at a time. Fry on both sides 3 to 5 minutes. Drain on paper toweling.
[Name] Zucchini and Rice Casserole [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2002-01-17T17:14:00Z [Description] This is the first zucchini recipe I ever tasted and it is still my absolute favorite after all of these years. Thanks Mom for discovering it. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/33/8/piczZzqbM.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Rice", "Cheese", "Vegetable", "Meat", "Canadian", "Potluck", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1/2", "1/4", "2", "8", "1", "1", "1"] [RecipeIngredientParts] ["fresh zucchini", "ground beef", "onion", "garlic clove", "salt", "basil", "oregano", "pepper", "cooked rice", "tomato sauce", "cottage cheese", "egg", "cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 405.1 [FatContent] 20.4 [SaturatedFatContent] 9.8 [CholesterolContent] 111.7 [SodiumContent] 916.7 [CarbohydrateContent] 27.5 [FiberContent] 2.1 [SugarContent] 4.5 [ProteinContent] 27.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook zucchini in boiling, salted water, 2-3 minutes. Drain well. Saute beef, onions, garlic and seasonings until onions are transparent. Stir in rice and tomato sauce. Blend cottage cheese and egg in separate bowl. Arrange 1/2 zucchini slices in a buttered casserole. Spoon meat-rice mixture, then spread with cottage cheese mixture. Top with remaining zucchini slices. Sprinkle on cheddar cheese. Bake at 350 degrees for 20-25 minutes.
[Name] Skewered Surprise Meatballs [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2002-01-17T17:14:00Z [Description] Make and share this Skewered Surprise Meatballs recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "3/4", "1/4", "1/4", "3/4", "1/2", "1/8", "1", "15", "2", NA] [RecipeIngredientParts] ["egg", "milk", "onion", "salt", "dried oregano", "pepper", "ground beef", "cherry tomatoes", "dill pickles"] [AggregatedRating] nan [ReviewCount] nan [Calories] 253.2 [FatContent] 15.4 [SaturatedFatContent] 6.0 [CholesterolContent] 105.7 [SodiumContent] 810.8 [CarbohydrateContent] 8.0 [FiberContent] 1.2 [SugarContent] 3.0 [ProteinContent] 19.7 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Combine egg, bread crumbs, milk, onion, salt, oregano and pepper. Add ground beef and mix well. Shape 3 tablespoons of the meat mixture around each cherry tomato to form meatballs. Thread meatballs and pickle chunks on skewers. Grill over medium heat 15 to 20 minutes, turning 3 or 4 times to cook evenly. Brush meatballs with steak sauce occasionally.
[Name] Paradise Pie [AuthorId] 27922 [AuthorName] Iron Bloomers [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-01-17T17:14:00Z [Description] Pure heaven! A cookie-like crust filled with rich Chocolate. Not for dieters! My boys' favorite birthday cake. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "9", "16", "1/4", "1"] [RecipeIngredientParts] ["sugar", "marshmallows", "heavy cream", "Cool Whip"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 658.7 [FatContent] 38.1 [SaturatedFatContent] 18.7 [CholesterolContent] 23.4 [SodiumContent] 214.4 [CarbohydrateContent] 77.6 [FiberContent] 4.3 [SugarContent] 53.4 [ProteinContent] 7.0 [RecipeServings] 6.0 [RecipeYield] 1 pie [RecipeInstructions] • Pie crust: Make as you would for any single crust pie adding sugar and chips into flour mixture before adding water. Continue as if you were going to roll it once it's ready go to next step. Dump into pie pan and with fork or damp fingers (fingers work best] press evenly into pan. Prick with fork all over. Bake at 425° till lightly golden and done. Cool completely. • Filling: In medium sauce pan over medium heat, combine chocolate, cream and marshmallows. Stir constantly until melted and well blended. Be careful not to scorch--turn down heat once it starts to melt. Cool completely. When cool, fold in Cool Whip and pour into cooled pie shell. Refrigerate at least 3 hours (overnight is best]. To serve, top with more Cool Whip.
[Name] Chicken Manicotti [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2002-01-17T17:14:00Z [Description] Make and share this Chicken Manicotti recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Manicotti", "Poultry", "Cheese", "Meat", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "1", "1/2", "1/4", "15", "1 1/2", "14", "1/4", "1"] [RecipeIngredientParts] ["butter", "margarine", "onion", "salt", "nutmeg", "ricotta cheese", "mozzarella cheese", "water"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 347.8 [FatContent] 23.2 [SaturatedFatContent] 12.9 [CholesterolContent] 87.4 [SodiumContent] 861.3 [CarbohydrateContent] 12.6 [FiberContent] 0.4 [SugarContent] 7.9 [ProteinContent] 22.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Sauté onion in butter. Stir in the chicken, salt and nutmeg and heat through. In mixing bowl, blend the cooked mixture, ricotta cheese and half of the mozzarella cheese. Stuff into the manicotti shells and place in a 9x13-inch baking pan. Pour the spaghetti sauce over the shells and sprinkle the remaining mozzarella cheese on top. Pour the water around the edges of the pan. Cover tightly with aluminum foil. Bake at 350 degrees for 1 1/4 hours.
[Name] Succotash Chowder [AuthorId] 27783 [AuthorName] HeatherFeather [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2002-01-17T17:14:00Z [Description] I originally clipped this recipe from a Woman's Day magazine years ago. It is very soothing and comforting - just the thing on a chilly, drizzly day. If you don't care for creamed corn, you may use 1 1/2 cups corn kernels instead. You may choose to peel your potatoes,if you prefer, however I do not. I have tried this with several different types of potatoes and you want something that will soften up enough in the soup; red skinned potatoes work nicely. I have tried Yukon Golds in this and they just don't soften up soon enough, so I would say precook them before adding to the soup if that is your potato of choice. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/34/2/picRRVGLr.jpg" [RecipeCategory] Chowders [Keywords] ["Low Cholesterol", "< 60 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2 1/2", "1", "1/2", "1/3", "3", "3", "1", "1/4", "1/4", "1/4", "1", "2"] [RecipeIngredientParts] ["butter", "margarine", "onion", "celery", "all-purpose flour", "evaporated milk", "chicken broth", "frozen lima beans", "salt", "black pepper", "dried thyme", "cooked ham"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 294.9 [FatContent] 10.8 [SaturatedFatContent] 4.7 [CholesterolContent] 43.4 [SodiumContent] 609.9 [CarbohydrateContent] 32.6 [FiberContent] 3.3 [SugarContent] 8.6 [ProteinContent] 17.8 [RecipeServings] 8.0 [RecipeYield] 9 cups soup [RecipeInstructions] Melt butter in a large stockpot. Add potatoes, celery,and onions, and stir to coat with the butter. Cover and cook on medium heat for 12 minutes, stirring occasionally. Meanwhile, whisk together 1 cup of the milk with the flour; add to the pot. Add remaining milk, chicken broth, lima beans, and seasonings. Bring soup to just a boil (be careful not to burn milk], then immediately reduce heat to low and allow to simmer about 8 minutes, stirring occasionally. Add corn and ham; simmer until vegetables are very tender, another 10 minutes or so (depending upon how small or large you chopped your vegetables]. Taste and adjust seasonings as needed before serving.
[Name] Zakieh's and Rachel's Favorite Pot Roast [AuthorId] 28924 [AuthorName] Susi Basser [CookTime] PT4H [PrepTime] PT1H30M [TotalTime] PT5H30M [DatePublished] 2002-01-17T17:14:00Z [Description] Recipe originates from my mother's (Olga's) famous Viennese recipe book, and has been a family favorite for decades. [Images] character(0) [RecipeCategory] Weeknight [Keywords] ["Roast", "Oven"] [RecipeIngredientQuantities] ["4", "4", "8", "2", "2", "2", NA, NA, NA] [RecipeIngredientParts] ["onions", "garlic", "beef broth", "butter", "soy sauce", "paprika", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 85.5 [FatContent] 3.4 [SaturatedFatContent] 1.9 [CholesterolContent] 7.8 [SodiumContent] 219.2 [CarbohydrateContent] 12.4 [FiberContent] 1.6 [SugarContent] 3.5 [ProteinContent] 2.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat Oven to 350F degrees. Wash meat, remove all extra fat. Add paprika and pepper to taste. Sprinkle with Maggi. Let it stand for an hour. User deep oven proof casserole on stove, remove lid and heat butter slowly; Place meat into casserole until it looks golden. add sliced onion and stir for a few minutes. Place meat on top of the onions and place uncovered casserole into preheated oven at 350F for about 30 minutes or until meat is dark golden. Add broth, garlic, bread, and cover casserole. Lower oven heat to 250F, and place it into oven for approximately 3 hours. While in oven, stir gravy occasionally. When done, lift meat out and put on a separate plate to allow to cool. Pour gravy, onion, garlic, bread mixture into food processor and blend. Place gravy into refrigerator. After gravy has congealed in refrigerator, remove all fat from top. Place pot roast into refrigerator after it has cooled. Before serving pot roast dinner, heat refrigerated gravy and stir. Take the cold pot roast and slice it, then gently heat the slices in the gravy, ready to eat.
[Name] Crushed Saltine Meatloaf [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-01-17T17:14:00Z [Description] Make and share this Crushed Saltine Meatloaf recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/34/4/picSwkczu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/34/4/SgyWarh3Q0Gd1ryKJCGA_20201107_181313.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/34/4/picuLG9y6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/34/4/picHa49VD.jpg" ] [RecipeCategory] Meatloaf [Keywords] ["Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "21", "1/3", "1/3", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["lean ground beef", "onion", "green pepper", "egg", "tomato sauce", "Worcestershire sauce", "Heinz ketchup"] [AggregatedRating] 5.0 [ReviewCount] 54.0 [Calories] 272.3 [FatContent] 13.2 [SaturatedFatContent] 5.1 [CholesterolContent] 104.7 [SodiumContent] 431.8 [CarbohydrateContent] 11.7 [FiberContent] 1.2 [SugarContent] 2.7 [ProteinContent] 25.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix all of the above ingredients together until the mixture is homogeneous. Shape the mixture into a loaf and place in a 9x13 inch pan. Frost the top of the meatloaf with the Heinz Ketchup. Bake 350 degrees for around 45 minutes or until done.
[Name] Spaghetti with Bacon and Peas [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-01-17T17:14:00Z [Description] Make and share this Spaghetti with Bacon and Peas recipe from Food.com. [Images] character(0) [RecipeCategory] Spaghetti [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "1", "2", "1", "12"] [RecipeIngredientParts] ["bacon", "garlic", "onion", "diced tomatoes", "spaghetti"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 530.6 [FatContent] 14.5 [SaturatedFatContent] 4.6 [CholesterolContent] 19.3 [SodiumContent] 712.1 [CarbohydrateContent] 82.4 [FiberContent] 7.1 [SugarContent] 11.0 [ProteinContent] 18.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In med. skillet cook bacon until crisp. Drain most of the fat off. Add garlic and onions and cook until soft. Add tomatoes and bring to a boil. Reduce heat and cook on low for 5 minutes. Add peas and cook 2 more minutes. Place spaghetti on plate and spoon sauce over.
[Name] Roasted Garlic Sauce [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2002-01-17T17:14:00Z [Description] Make and share this Roasted Garlic Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Low Protein", "Roast", "< 60 Mins", "Oven", "Refrigerator", "Small Appliance"] [RecipeIngredientQuantities] ["6", "1", "1", "2", NA, NA] [RecipeIngredientParts] ["garlic", "onion", "white wine", "heavy cream", "salt", "fresh ground pepper"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 636.8 [FatContent] 58.8 [SaturatedFatContent] 36.6 [CholesterolContent] 217.4 [SodiumContent] 66.3 [CarbohydrateContent] 12.2 [FiberContent] 0.6 [SugarContent] 2.6 [ProteinContent] 4.0 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] To roast garlic Preheat oven to 350°F. Rub individual garlic cloves with olive oil, place in a small oven proof pan, and season with salt and pepper. Cover the pan with aluminum foil and roast for 45 minutes, or until garlic is soft and lightly browned. Peel garlic. Method for Sauce-----------. In a medium saucepan over high heat, combine the garlic, onion, and white wine, bring to a boil, and reduce by three-fourths. Reduce the heat to medium, add cream, and let simmer for 15 to 20 minutes. Season to taste with salt and pepper. Transfer to food processor and puree. May be prepared up to two days ahead, covered, and refrigerated. Bring to room temperature before serving.
[Name] Chicken and Spaghetti Bake [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-01-17T17:14:00Z [Description] Make and share this Chicken and Spaghetti Bake recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Spaghetti", "Poultry", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "1/2", "1/2", "2", "1", "1 1/4", "2", "1", "3/4", "2"] [RecipeIngredientParts] ["spaghetti", "celery", "onion", "butter", "milk", "chicken", "tomatoes", "butter"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 340.8 [FatContent] 13.2 [SaturatedFatContent] 6.9 [CholesterolContent] 33.1 [SodiumContent] 572.9 [CarbohydrateContent] 46.2 [FiberContent] 2.6 [SugarContent] 3.3 [ProteinContent] 9.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook spaghetti according to package instructions. In large skillet, cook celery and onion in butter until soft. Blend in soup and milk. Add chicken and tomatoes. Add the cooked spaghetti. Put in a 3 quart casserole. Combine crumbs and butter, sprinkle on top. Bake at 350* for 30 minutes.
[Name] Quesadillas Breakfast style [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2002-01-17T17:14:00Z [Description] Make and share this Quesadillas Breakfast style recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Pork", "Cheese", "Meat", "Tex Mex", "Southwestern U.S.", "< 30 Mins", "Oven", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["12", "12", "1", "1", "2", "1 -2", "1", "1", NA, NA, NA] [RecipeIngredientParts] ["flour tortillas", "eggs", "bulk sausage", "onion", "sweet bell peppers", "monterey jack cheese", "salsa", "sour cream", "cilantro"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 814.8 [FatContent] 52.4 [SaturatedFatContent] 22.6 [CholesterolContent] 545.7 [SodiumContent] 1313.5 [CarbohydrateContent] 35.9 [FiberContent] 2.9 [SugarContent] 4.1 [ProteinContent] 48.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Lay out 6 tortillas on 2 cookie sheets. Evenly distribute the scrambled eggs, then sausage, the fried onion/pepper mixture, cheese and top with remaining tortillas. Bake in a hot oven-450 is good, for 5 minutes-you want the tortillas crisp and the cheese all melty. Remove and plate up with salsa, sour cream and cilantro.
[Name] Asian Garlic Wine Sauce [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-01-17T17:14:00Z [Description] I've used this sauce quite a few times with shrimp on noodles-I think it would be great with steamed vegies. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Asian", "Low Protein", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["3", "3", "1", "1/2", "3", "1", "2", "1 1/2", NA, "1"] [RecipeIngredientParts] ["sweet butter", "garlic", "shallot", "dry white wine", "parsley", "fresh lemon juice", "salt", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 610.4 [FatContent] 41.5 [SaturatedFatContent] 21.7 [CholesterolContent] 94.5 [SodiumContent] 33.6 [CarbohydrateContent] 17.7 [FiberContent] 0.6 [SugarContent] 2.9 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 1/2 cup [RecipeInstructions] In a medium sauce pan over medium high heat melt butter. Add garlic and shallots and saute for 4 minutes-to just translucent. Whisk in the wine, cream and sesame oil. Cook to reduce slightly-just a little thick. Whisk in parsley and lemon juice. Taste and adjust with salt and sugar. Serve with steamed veggies or shrimp on buckwheat noodles.
[Name] Chicken and Macaroni [AuthorId] 24323 [AuthorName] JoAnn [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2002-01-17T17:14:00Z [Description] Easy, economical, one dish meal. A different way to serve chicken. Haven't tried this yet but sounds like it would be very good. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Meat", "Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["8", "2", "1", "1", "1", "1", "1", "1/4", "2", "1/4"] [RecipeIngredientParts] ["macaroni", "chicken", "milk", "pimientos", "salt", "pepper", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 300.6 [FatContent] 9.2 [SaturatedFatContent] 4.4 [CholesterolContent] 19.9 [SodiumContent] 855.5 [CarbohydrateContent] 43.7 [FiberContent] 3.4 [SugarContent] 3.8 [ProteinContent] 10.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine cooked macaroni, chicken, soup, milk, pimientos, salt and pepper in a greased 2 1/2-quart casserole. Toss bread crumbs with melted butter; sprinkle over casserole. Bake uncovered in a 400° oven for 25 minutes, or until hot.
[Name] Swiss Steak Salsa [AuthorId] 28671 [AuthorName] Recipewrestler [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2002-01-17T17:14:00Z [Description] With just a few stock cupboard items and some decent round steak you can make this tender, one-pan meal that's sure to please yourself and your family. I don't like "spicy" dishes so I used a mild salsa. The choice is yours. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["White Rice", "Long Grain Rice", "Rice", "Meat", "Southwestern U.S.", "Low Cholesterol", "Healthy", "Weeknight", "Beginner Cook", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "3", "1"] [RecipeIngredientParts] ["beef eye round", "canola oil", "chunky salsa", "water", "long-grain white rice"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 470.0 [FatContent] 10.4 [SaturatedFatContent] 3.2 [CholesterolContent] 92.3 [SodiumContent] 1517.0 [CarbohydrateContent] 49.5 [FiberContent] 3.0 [SugarContent] 5.2 [ProteinContent] 42.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Slice round steak into thin strips. I find that a sharp knife and partially frozen meat makes this easiest. Pour oil into good-sized frying pan. Brown round steak until no pink is apparent. Add onion soup mix, 1 cup water and salsa. Stir until well mixed. Bring to boil, lower heat, cover and simmer for 45 minutes. Add two cups water and one cup uncooked rice. Stir and bring back to boil. Cover and cook on medium heat for 20 to 25 minutes, until rice is done.
[Name] Chocolate Sin [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-01-17T17:14:00Z [Description] My DH and kids say this cake is "sinfully incredably, awsome" evolved from Favorite recipes (1985). Flourless [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Canadian", "Kid Friendly", "Spring", "Summer", "Winter", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] [NA, NA, "10", "1/2", "6", "1", "2", "1/2", "1 1/2", "2 1/2 - 3"] [RecipeIngredientParts] ["butter", "flour", "eggs", "sugar", "Creme de Cacao", "vanilla", "powdered sugar"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 600.0 [FatContent] 50.3 [SaturatedFatContent] 30.2 [CholesterolContent] 250.3 [SodiumContent] 159.8 [CarbohydrateContent] 40.1 [FiberContent] 5.9 [SugarContent] 28.6 [ProteinContent] 10.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place oven rack in lower third of oven, heat oven to 375 degrees F (190C]. Butter and flour bottom and sides of an 8 inch (20cm] springform pan, put aside. Melt chocolate with 1/2 cup (125ml] butter. Keep chocolate warm over a pan of warm, tap water. Beat egg yolks in large mixer bowl at high speed, gradually adding 3/4 cup (180ml] of the sugar. Beat until yolk mixture is pale yellow and thick, 4 to 6 minutes. Add chocolate mixture to the yolk mixture, beat until completely smooth. Add creme de cacao and vanilla, beat until blended. Beat egg whites in medium mixer bowl at high speed until soft peaks form. Gradually beat remaining 1/4 cup (60ml] sugar into whites, continue beating until stiff but not dry peaks form. Fold whites gently but thouroughly into chocolate mixture. Pour batter evenly into reserved pan, smooth top. Bake 15 minutes. Reduce oven temperature to 350 degrees F (180C],bake another 15 minutes. Reduce oven temperature to 250 degrees F (120c], bake 30 minutes longer. Total baking time is 1 hour. Turn oven off, prop open oven door and allow cake to remain in oven for 30 minutes. Remove cake from oven and cover top with damp paper toweling, let stand 5 minutes. Remove toweling and cool cake completely. Dome of cake will crack and collapse, this is normal - press top of cake down lightly to smooth topRemove springform and transfer cake to serving platter. Whip cream in chilled mixer bowl on high speed until soft peaks form. Continue beating, gradually adding 1 1/2 tablespoons (22ml] of the powdered sugar until stiff peaks form. Dust top of cake with remaining powdered sugar just before serving. Serve cake at room temperature with whipped cream. \"This flourless cake rises light and lovely in the oven, then comes back down to earth as it cools to create a moist unique chocolate cake, moist textured and intensely flavoured.\"
[Name] Sesame Asparagus with Garlic [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT3M [PrepTime] PT5M [TotalTime] PT8M [DatePublished] 2002-01-17T17:14:00Z [Description] Make and share this Sesame Asparagus with Garlic recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/35/3/picmKYv8O.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Canadian", "Low Protein", "Low Cholesterol", "Kid Friendly", "Spring", "Summer", "Winter", "Microwave", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/4", "3", "2", "2", "1", NA] [RecipeIngredientParts] ["rice vinegar", "low sodium soy sauce", "garlic", "asparagus", "sesame seeds"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 53.5 [FatContent] 2.5 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 416.1 [CarbohydrateContent] 6.2 [FiberContent] 2.4 [SugarContent] 1.7 [ProteinContent] 3.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine first 4 ingredients in a small bowl and set aside. Snap off tough ends of asparagus. Place asparagus and 1/4 cup water in an 11 x 7 inch baking dish. Microwave at high 3 minutes or until tender, drain, pour the vinegar mixture over asparagus, toss well. Serve at room temperature or chilled. Sprinkle with sesame seed, if desired.
[Name] Beef Bundle Kabobs [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT10M [PrepTime] PT3H [TotalTime] PT3H10M [DatePublished] 2002-01-17T17:14:00Z [Description] Wonderful easy kabobs done on the grill. You can make packet potatoes at the same time, serve with a salad and dinner is done. Part of prep time is marinating time. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1/3", "2", "1/4", "1", "1/2", "4", "2"] [RecipeIngredientParts] ["soy sauce", "sugar", "ground ginger", "beef round tip steak", "green beans", "carrots", "butter", "margarine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 329.1 [FatContent] 18.7 [SaturatedFatContent] 7.8 [CholesterolContent] 78.8 [SodiumContent] 1471.7 [CarbohydrateContent] 14.4 [FiberContent] 4.1 [SugarContent] 6.6 [ProteinContent] 26.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine soy sauce, sugar and ginger in a med bowl. Cut steak into thin strips. Cover and marinate meat in soy mixture for 2 or 3 hours at room temp, stirring occasionally. While meat marinates, cook beans and carrots seperatly in boiling, salted water until barely tender. (or steam them] Drain well and cool. Wrap half the meat strips around bundles of four beans. Repeat with remaining meat and carrot sticks. Secure with toothpicks. Thread bundles ladder style on two parallel skewers. Brush with melted butter. Grill over medium heat for about 4 minutes. Turn and grill 3 or 4 minutes more. Brush with melted butter during cooking.
[Name] Clean Plate Hamburger Pie [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-01-17T17:14:00Z [Description] To make this quick meal even quicker, use instant mashed potatoes. You can make it "pretty" by squeezing potato mixture through pasty bag with a large star tip. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/35/5/pic8SAZil.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Meat", "Kid Friendly", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1/4", "1", "1", NA, "1", NA, "1/2"] [RecipeIngredientParts] ["potato", "lean ground beef", "onion", "water", "green beans", "salt", "pepper", "egg", "milk", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 29.0 [Calories] 298.9 [FatContent] 12.0 [SaturatedFatContent] 5.5 [CholesterolContent] 90.0 [SodiumContent] 713.8 [CarbohydrateContent] 26.4 [FiberContent] 4.4 [SugarContent] 7.7 [ProteinContent] 22.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook potatoes in boiling salted water until tender, about 20 minutes; drain. Meanwhile, in large frying pan, cook ground beef and onion until meat is lightly browned and onion is tender; drain off fat. Stir in green beans, tomato soup, water, salt and pepper. Turn mixture into a 1 1/2 quart casserole. Mash potatoes while hot; blend in egg. Add enough milk to make potatoes fluffy. Season potatoes to taste with salt and pepper. Spread or drop potato mixture on top of meat mixture. Sprinkle with cheese. Bake, uncovered, at 350 degrees for 20 to 25 minutes until cheese is melted and sauce is bubbly.
[Name] Banana Pudding Supreme [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-17T17:14:00Z [Description] Make and share this Banana Pudding Supreme recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Fruit", "< 15 Mins", "No Cook", "Refrigerator", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "4", "1"] [RecipeIngredientParts] ["cream cheese", "sweetened condensed milk", "milk", "instant vanilla pudding", "non-dairy whipped topping", "bananas"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 479.8 [FatContent] 21.4 [SaturatedFatContent] 12.0 [CholesterolContent] 37.8 [SodiumContent] 418.7 [CarbohydrateContent] 67.3 [FiberContent] 1.6 [SugarContent] 40.9 [ProteinContent] 7.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Cream the cheese with milk until smooth. Stir in sweetened condensed milk and pudding mix. Fold in half of the whipped topping. Layer pudding, cookies and bananas in dish. Top with remaining topping. Chill.
[Name] Goetta [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT3H [PrepTime] PT5M [TotalTime] PT3H5M [DatePublished] 2002-01-17T17:14:00Z [Description] Make and share this Goetta recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/35/7/kRzqHIM1RdC7yxJPpfxE-homemade-goetta.jpg" [RecipeCategory] Pork [Keywords] ["Grains", "Meat", "Weeknight", "Refrigerator", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "8", "2 1/2", "1", "1 -4", "3", "1"] [RecipeIngredientParts] ["ground beef", "ground pork", "sausage", "water", "pinhead oats", "steel cut oats", "onion", "bay leaf", "salt", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 13.0 [Calories] 390.4 [FatContent] 18.9 [SaturatedFatContent] 6.6 [CholesterolContent] 73.5 [SodiumContent] 765.8 [CarbohydrateContent] 27.4 [FiberContent] 4.3 [SugarContent] 0.6 [ProteinContent] 26.8 [RecipeServings] 10.0 [RecipeYield] 1 recipe [RecipeInstructions] In a large pot bring water to a boil and add oats, salt and pepper-reduce to a simmer, cover and cook for 2 hours. Add meat, onion, spices and cover, cooking for 1 hour more. Pour into pan/s-cool and then refrigerate. Turn out, slice and fry until brown in a bit of butter or oil.
[Name] Carol Berger's Coach House Stewed Chicken Pot Pie [AuthorId] 19392 [AuthorName] Pioneer [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2002-01-17T17:14:00Z [Description] This recipe is from the archives of Pioneer Lodge, a Seniors residence. This is a really good old-fashioned Chicken pot pie like Grandma used to make. [Images] character(0) [RecipeCategory] Savory Pies [Keywords] ["One Dish Meal", "Lunch/Snacks", "Chicken", "Poultry", "Vegetable", "Meat", "Canadian", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "12", "2", NA, "3/4", "2/3", "2", "3", "1"] [RecipeIngredientParts] ["stewing chicken", "carrots", "onions", "whole mushrooms", "butter", "flour", "peas", "dried parsley"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1195.0 [FatContent] 79.8 [SaturatedFatContent] 30.1 [CholesterolContent] 221.3 [SodiumContent] 557.4 [CarbohydrateContent] 65.3 [FiberContent] 13.5 [SugarContent] 17.5 [ProteinContent] 55.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cover chicken in a pot with water and bring to a boil, simmer until the chicken is tender about 1 1/2 hours. Remove chicken, remove skin from the chicken and de-bone. Save 4 cups broth, remove fat. Add carrots & onions to the 4 cups of broth and cook until veggies are tender, apprx 10 minutes, skim fat again. Remove veggies, set aside. Melt butter in a skillet, add flour then gradually add the 4 cups broth stirring all the while. When it bubbles and has thickened, add salt & pepper. Pour 1/2 the sauce in a casserole dish. Add mushrooms and arrange the chicken, add veggies, parsley and peas. Pour in remaining sauce. Place crust over top, 1\" overlap all round and press the crust against the sides of the casserole; vent the top. Bake 400f oven for 45 minutes.
[Name] Copycat Cinnabon Rolls With Icing [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT20M [PrepTime] PT2H [TotalTime] PT2H20M [DatePublished] 2002-01-17T17:14:00Z [Description] Make and share this Copycat Cinnabon Rolls With Icing recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/35/9/picW0JFol.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/35/9/ePUJUCiERPK4XTCapwWe_FB_IMG_1526922315531.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/35/9/J9k7vL7TBW7cNb2D8DIs_cinnabon-rolls-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/35/9/picqMSPDF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/35/9/picHXyocW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/35/9/picp3arz7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/35/9/NnANfCysTriskFpUK2Ko_cinnabon-rolls-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/35/9/TkVgiwXQAmj3N4LrPK4D_cinnabon-rolls-5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/35/9/qarMT1GrQqKHDg629Htl_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/35/9/gztxia59QFScx38e35hR_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/35/9/picu6JYAJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/35/9/picrj5nh6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/35/9/picddpbeS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/35/9/picSe1xPN.jpg"] [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Kid Friendly", "Kosher", "Potluck", "Christmas", "Oven", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "2", "1 1/2 - 2", "1", "1/2", "2", "1", "6", "1", "2", "4", "8", "1/2", "1", "3", "1"] [RecipeIngredientParts] ["warm water", "dry yeast", "sugar", "pudding", "margarine", "eggs", "salt", "flour", "butter", "brown sugar", "cinnamon", "cream cheese", "margarine", "vanilla", "confectioners' sugar", "milk"] [AggregatedRating] 5.0 [ReviewCount] 73.0 [Calories] 515.7 [FatContent] 23.4 [SaturatedFatContent] 10.2 [CholesterolContent] 55.6 [SodiumContent] 362.9 [CarbohydrateContent] 71.9 [FiberContent] 1.7 [SugarContent] 41.3 [ProteinContent] 6.1 [RecipeServings] nan [RecipeYield] 20 rolls [RecipeInstructions] First, make Cream Cheese Frosting: mix all frosting ingredients together until smooth; set aside. Next, make rolls. In a bowl combine water, yeast and sugar. Stir until dissolved; set aside. In large bowl, take pudding mix and prepare according to package directions. Add margarine, eggs and salt; mix well, then add yeast mixture; blend. Gradually add flour; knead until smooth. Place in a greased bowl. Cover and let rise until doubled. Punch down dough and let rise again. Next, roll out on floured board to 34 x 21-inch size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 tsp cinnamon; sprinkle over top. Roll up very tightly. With knife, put a notch every 2 inches; cut with thread or knife. Place on lightly greased cookie sheet 2 inches apart. Take hand and lightly press down on each roll. Cover and let rise until double again. Bake in a preheated 350F oven for 15-20 minutes. Remove when they start to turn golden. DON'T OVERBAKE. Frost warm rolls with Cream Cheese Frosting. Makes about 20 very large rolls.
[Name] Breaded Brussels Sprouts [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2002-01-17T17:14:00Z [Description] Brussels sprouts are quite often referred to as "Little Cabbages" and some persons did not like them until they tried them breaded. These Breaded Brussels Sprouts are an excellent vegetable dish to be served with your main course. The crumb coating gives them a very unique taste. Originally, I found a recipe that just had some dried bread crumbs sprinkled on them. With some experi [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/36/0/pich15TMi.jpg" [RecipeCategory] Vegetable [Keywords] ["Canadian", "Russian", "European", "Winter", "Thanksgiving", "Broil/Grill", "< 60 Mins", "Oven", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "2 -3", "1", "6", "4", "4", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["Brussels sprouts", "water", "salt", "butter", "parmesan cheese", "garlic powder", "black pepper", "seasoning salt"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 105.3 [FatContent] 8.0 [SaturatedFatContent] 4.8 [CholesterolContent] 20.1 [SodiumContent] 359.5 [CarbohydrateContent] 7.0 [FiberContent] 1.9 [SugarContent] 1.4 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Wash and trim Brussels sprouts. Cut an\"X\" in the stem, about 3/8 inch deep (This will help cook the Brussels sprouts more evenly and quicker]. In a medium size saucepan, add Brussels sprouts and cover with cold water, add 1 teaspoon of salt and bring to boil. Reduce heat, cover and simmer for 6 minutes or until just tender, (DO NOT OVERCOOK]; drain. Place sprouts in a six-cup oven proof casserole dish. Sprinkle 3 tablespoons melted butter over the sprouts and mix well to coat. Brussel sprouts should be in a single layer. Meanwhile, combine Parmesan cheese, dried bread crumbs, granulated garlic powder, black pepper, seasoning salt and remaining 3 tablespoons butter and mix well. Sprinkle mixture over the Brussels sprouts. Place casserole dish about 3 inches below broiler in oven and broil on HIGH for about 5 minutes or until the crumb mixture is lightly browned. Serve hot.
[Name] Quick Cheeseburger Chowder [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-01-17T17:14:00Z [Description] A quick, hearty dish that is easy to put together. I found it years ago in a Better Homes & Garden Hamburger and Ground Meats cookbook. Gosh--does that make me sound old? [Images] character(0) [RecipeCategory] Chowders [Keywords] ["One Dish Meal", "Meat", "Kid Friendly", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1/4", "2", "1", "1 1/2", "1", "2 1/2", "3", "1"] [RecipeIngredientParts] ["lean ground beef", "potatoes", "celery", "onion", "green bell peppers", "beef bouillon cube", "water", "salt", "milk", "all-purpose flour", "cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 332.2 [FatContent] 17.7 [SaturatedFatContent] 9.4 [CholesterolContent] 83.2 [SodiumContent] 717.4 [CarbohydrateContent] 17.8 [FiberContent] 1.5 [SugarContent] 1.1 [ProteinContent] 24.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan, cook ground beef until browned; drain off any fat. Stir in potatoes, celery, onion, green pepper, bouillon cube, water and salt. Cover and cook for 15 to 20 minutes, until vegetables are tender. Whisk together flour and milk. Slowly add to meat mixture, stirring until thickened and bubbly. Add cheese and heat, stirring, just until cheese melts. Garnish with additional shredded cheese when serving, if desired.
[Name] Easy Cheesy Chicken Breasts [AuthorId] 28533 [AuthorName] Tarynne [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-01-17T17:14:00Z [Description] Make and share this Easy Cheesy Chicken Breasts recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Cheese", "Meat", "Kid Friendly", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1", "1/2", "2", "2"] [RecipeIngredientParts] ["chicken breast halves", "milk", "cheddar cheese", "rice"] [AggregatedRating] 3.0 [ReviewCount] 4.0 [Calories] 543.5 [FatContent] 22.6 [SaturatedFatContent] 10.7 [CholesterolContent] 88.8 [SodiumContent] 290.2 [CarbohydrateContent] 53.0 [FiberContent] 0.9 [SugarContent] 0.2 [ProteinContent] 29.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Brown chicken breasts in oil on both sides. Mix together cream of broccoli soup and milk. Pour over browned chickened breasts. Cook 5- 10 minutes until chicken is done. Add 1 cup of cheese to chicken and stir into sauce. Serve Chicken breast with sauce over cooked rice and top with leftover cheese.
[Name] Dahoomi's Favorite Blueberry Muffins [AuthorId] 18391 [AuthorName] najwa [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-01-17T17:14:00Z [Description] My husband's favorite muffins. I got the recipe off the internet about a year ago. I added rosewater, it gives the muffins a nice flavor. These freeze very well. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Berries", "Fruit", "Kid Friendly", "< 60 Mins", "For Large Groups", "Oven", "Refrigerator", "Freezer", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "3/4", "3", "3", "3/4", "4", "1/4", "1/2", "1 1/2", "1", "1 1/2", "1"] [RecipeIngredientParts] ["sugar", "shortening", "eggs", "flour", "salt", "baking powder", "cinnamon", "nutmeg", "milk", "vanilla", "rose water", "blueberries"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 195.9 [FatContent] 7.8 [SaturatedFatContent] 2.2 [CholesterolContent] 25.4 [SodiumContent] 150.2 [CarbohydrateContent] 29.0 [FiberContent] 1.0 [SugarContent] 15.0 [ProteinContent] 3.1 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350°F.", "Spray the muffin tins with non-stick cooking spray.", "In a large bowl, combine sugar and shortening.", "Add eggs, mix well.", "In another bowl, combine flour, salt, baking powder, cinnamon and nutmeg.", "In a small bowl, combine milk, vanilla, and rosewater, if using.", "Add 1/3 the flour to the shortening mixture and mix until well combined, then add 1/3 the milk mixture and mix again.", "Repeat twice.", "Finally, add the blueberries.", "Pour into muffin tins.", "Bake for 25-30 minutes." ]
[Name] Sopapillas [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT3M [PrepTime] PT30M [TotalTime] PT33M [DatePublished] 2002-01-17T17:14:00Z [Description] If oil is the right temperature, sopapillas will puff up. We like to make with chili or stew. You can also shake them in a bag with cinnamon/sugar and make something that tastes like a churro. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/36/4/01503338918.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/36/4/picNj8bhy.jpg"] [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "Healthy", "Kid Friendly", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "2", "1/2", "2", "3/4", NA] [RecipeIngredientParts] ["flour", "baking powder", "salt", "shortening", "water"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 63.4 [FatContent] 1.6 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 105.4 [CarbohydrateContent] 10.7 [FiberContent] 0.4 [SugarContent] 0.0 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 18-24 sopapillas [RecipeInstructions] ["Sift together flour, baking powder and salt.", "Cut shortening in until mixture is a rough texture.", "Gradually add warm water.", "Mix to form dough.", "Knead until smooth.", "Cover and let stand for 20 minutes (this will make it easier to roll out].", "Start oil heating (desired temp is 375° - 400°].", "On a lightly floured board, roll dough thin (between 1/4 and 1/8 inch].", "Cut into 3 inch squares.", "Fry a few at a time, turning when golden and puffed up.", "Drain on paper towels.", "Serve immediately." ]
[Name] Beefy Macaroni and Cheese Bake [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-01-17T17:14:00Z [Description] Make and share this Beefy Macaroni and Cheese Bake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/36/5/piccaDTkc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/36/5/pic3nZBqU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/36/5/pic39E2ay.jpg"] [RecipeCategory] Cheese [Keywords] ["Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "1", "1/2", "1/2", NA, "2", "1 1/2", "1"] [RecipeIngredientParts] ["elbow macaroni", "onion", "lean ground beef", "tomatoes", "thyme", "dried oregano", "flour", "milk", "cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 21.0 [Calories] 395.7 [FatContent] 18.9 [SaturatedFatContent] 8.8 [CholesterolContent] 77.5 [SodiumContent] 202.2 [CarbohydrateContent] 29.4 [FiberContent] 2.1 [SugarContent] 3.2 [ProteinContent] 26.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook macaroni in large pot of boiling salted water until done; drain. Meanwhile, heat oil in large frying pan and sauté onion until softened. Add ground beef and cook until browned. Add tomatoes, thyme, oregano and salt to taste. Cook about 5 minutes to blend flavors. In a small saucepan, whisk together flour and milk. Cook over medium heat, stirring, until mixture comes to a boil. Continue cooking 1 minute. Remove from heat and stir in 3/4 cup cheese. Stir until cheese is melted. Stir into meat sauce. Combine with macaroni. Pour into prepared baking dish. Top with remaining 1/4 cup cheese. Bake at 375° until golden, about 20 minutes.
[Name] Cinnamon scones [AuthorId] 18391 [AuthorName] najwa [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-01-17T17:14:00Z [Description] Make and share this Cinnamon scones recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/36/6/picuwfrf7.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/17366/zssckjklToCHwgwberk0_IMG_2465.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/36/6/mgJNr9nNQM2jBM3tHlng_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/36/6/picASQzSL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/36/6/picV3DNMP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/36/6/picZ9Oziy.jpg"] [RecipeCategory] Scones [Keywords] ["Quick Breads", "Breads", "Breakfast", "Kid Friendly", "< 30 Mins", "Oven", "Refrigerator", "Beginner Cook", "Freezer", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "4", "1", "2", "1/4", "1", "1", "1", "4", NA, NA] [RecipeIngredientParts] ["sour cream", "baking soda", "all-purpose flour", "white sugar", "baking powder", "cream of tartar", "salt", "butter", "egg", "cinnamon", "sugar", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 49.0 [Calories] 397.4 [FatContent] 19.9 [SaturatedFatContent] 12.1 [CholesterolContent] 66.1 [SodiumContent] 516.6 [CarbohydrateContent] 50.0 [FiberContent] 1.6 [SugarContent] 17.5 [ProteinContent] 5.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 F degrees. Spray two baking sheets with non-stick cooking spray. Combine sour cream and baking soda in a small bowl. Combine flour, sugar, baking powder, cream of tartar and salt in another bowl. Cut in butter until mixture resembles fine breadcrumbs. Combine egg with sour cream mixture, add cinnamon. Gently stir into flour mixture until moistened. IMPORTANT: knead dough briefly, no more than 10 times. Divide dough into two, place on baking sheet and pat into 3/4 inch thickness. Cut each round into 6 wedge-shaped pieces. Move scones so they are not touching (at least 3 inches], dust with sugar and cinnamon. Bake 15-20 minutes or until golden brown.
[Name] Party Punch [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-17T17:14:00Z [Description] Make and share this Party Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "9", "2", NA, NA] [RecipeIngredientParts] ["sugar", "hot water", "vodka", "lemon slice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 274.1 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 7.7 [CarbohydrateContent] 52.1 [FiberContent] 0.3 [SugarContent] 50.2 [ProteinContent] 0.7 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients and stir until combined. Float fruit slices on top.
[Name] Fire-Roasted Eggplant (Aubergine) With Yogurt [AuthorId] 28857 [AuthorName] Ruta4400 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-01-17T17:14:00Z [Description] A smoky, delicious eggplant dish that works equally well as a side dish, as a salad or as a dip with crackers. This version is from the western state of Maharashtra in India. [Images] character(0) [RecipeCategory] Curries [Keywords] ["Spreads", "Vegetable", "Asian", "Indian", "Spicy", "Roast", "< 30 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["1", "1/2", "2", "2", "1", "1/4", "1/2", "3", "1", NA] [RecipeIngredientParts] ["globe eggplant", "yogurt", "cilantro leaves", "red onions", "fresh green chile", "chili powder", "mustard seeds", "canola oil", "sugar", "salt"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 143.6 [FatContent] 11.9 [SaturatedFatContent] 1.4 [CholesterolContent] 4.0 [SodiumContent] 18.4 [CarbohydrateContent] 8.7 [FiberContent] 4.1 [SugarContent] 4.4 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Smoke the eggplant. This can be done under the broiler, on an open flame or on an outdoor grill. First wash the eggplant and dry thoroughly. Using a small knife, pierce the skin all over and rub lightly with the 1 tbsp of oil. Place the eggplant on an open flame or under the broiler. Turn frequently so it blackens evenly on all sides. It is ready when soft and collapses on itself when touched (in 20 to 25 minutes.] Remove in a bowl and set aside. While the eggplant is cooling, prepare the yogurt. In a serving dish, lightly beat the yogurt with a pinch of sugar and salt to taste. Then stir in the chopped onion and cilantro and the (optional] green chili. When completely cool, skin the eggplant. The skin should peel off easily, leaving the wonderful smoky flesh behind. Do not discard the juices that have collected in the bowl. Add the juices and the skinned eggplant to the yogurt mixture and combine well. Do not mash the eggplant; the naturally lumpy texture is desirable. Now make the hot oil dressing. Place the chili powder or paprika in a small pile on the eggplant-yogurt mix. Heat the oil in a small skillet or butter warmer. (Keep a spatter-screen or lid handy.] When the oil just begins to smoke, add the mustard seeds, cover immediately and remove from heat. The seeds will pop wildly; do not panic! When they stop sputtering, uncover and pour this hot oil dressing directly on the chili powder. Do not blend the dressing into the yogurt—instead, swirl it in decoratively just before serving. Serve cold or at room temperature.
[Name] Broccoli Peanut Salad [AuthorId] 25455 [AuthorName] SharleneW [CookTime] nan [PrepTime] PT2H [TotalTime] PT2H [DatePublished] 2002-01-17T17:14:00Z [Description] There are lots of variations of this Broccoli Salad. I have had similar salads with sunflower seeds or toasted pecans instead of the peanuts. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "3/4", "2", "1", "5", "1/2", "1/2", "1/2", "1 -2"] [RecipeIngredientParts] ["mayonnaise", "sugar", "cider vinegar", "lemon juice", "broccoli florets", "raisins", "peanuts", "red onion", "bacon"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 231.5 [FatContent] 6.9 [SaturatedFatContent] 1.1 [CholesterolContent] 0.9 [SodiumContent] 31.7 [CarbohydrateContent] 41.1 [FiberContent] 1.7 [SugarContent] 33.2 [ProteinContent] 5.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a small bowl, combine mayonnaise, sugar, vinegar and lemon juice. Chill for an hour or two. In a large bowl, combine broccoli, raisins, peanuts, onions and bacon. Add the dressing mixture; toss to coat.
[Name] Canadian Cheese Soup [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2002-01-17T17:14:00Z [Description] Make and share this Canadian Cheese Soup recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/37/0/picwIbP31.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/37/0/picIM0ZFc.jpg"] [RecipeCategory] Cheese [Keywords] ["Vegetable", "Kid Friendly", "< 60 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1/2", "1 1/2"] [RecipeIngredientParts] ["water", "potato", "onion", "carrot", "celery rib", "chicken broth", "half-and-half", "sharp cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 309.7 [FatContent] 18.0 [SaturatedFatContent] 11.2 [CholesterolContent] 55.7 [SodiumContent] 489.1 [CarbohydrateContent] 22.5 [FiberContent] 3.1 [SugarContent] 3.2 [ProteinContent] 15.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine water and vegetables in a medium pan; cover. Cook until tender, about 12- 17 minutes, stir about half way through the cooking time. Stir in chicken broth, half& half and cheese; stir until cheese melts and soup is heated thoroughly.
[Name] Beef & Noodle Bake [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-01-17T17:14:00Z [Description] Make and share this Beef & Noodle Bake recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1/2", "1", "1/8", "1", "2"] [RecipeIngredientParts] ["ground beef", "onion", "mushrooms", "green pepper", "salt", "pepper", "cheese"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 528.1 [FatContent] 23.1 [SaturatedFatContent] 11.1 [CholesterolContent] 107.4 [SodiumContent] 1550.6 [CarbohydrateContent] 51.3 [FiberContent] 3.5 [SugarContent] 13.0 [ProteinContent] 29.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Brown meat and onion; drain. Add soup and bring to a simmer. Stir in mushrooms, salt and pepper. Prepare noodle as stated by manufacture; drain. Place a layer of noodles in an 8X10 casserole dish followed by a layer of meat then cheese. Repeat this step one more. Bake at 350 degrees until cheese is brown about 20-30 minutes.
[Name] Orange Chicken Stir-Fry [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-01-17T17:14:00Z [Description] A yummy dinner that's easy to whip up if you keep the ingredients on hand, both in the cupboard and in the freezer. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Fruit", "Vegetable", "Meat", "Canadian", "Kid Friendly", "< 60 Mins", "Beginner Cook", "Stove Top", "Stir Fry", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "1", "1", "1/4"] [RecipeIngredientParts] ["boneless skinless chicken breast", "fresh broccoli florets", "garlic cloves", "mandarin orange segments", "oregano flakes"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 275.3 [FatContent] 9.8 [SaturatedFatContent] 2.0 [CholesterolContent] 70.8 [SodiumContent] 643.6 [CarbohydrateContent] 17.4 [FiberContent] 1.3 [SugarContent] 7.6 [ProteinContent] 29.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Heat oil at medium-high in large skillet and add chicken and stir-fry 5 minutes or until browned; set aside.", "Reduce heat to medium.", "Add broccoli and garlic to skillet; stir-fry 2 minutes.", "Stir in soup, liquid drained from mandarin orange segments (reserve segments], and oregano.", "Heat to a boil, stirring often.", "Reduce heat to low and stir in chicken.", "Simmer until chicken is cooked through, about 5 minutes.", "Stir in orange segments and serve.", "Particularly nice with rice, or serve with thin Asian-style noodles." ]
[Name] Chili Con Coors [AuthorId] 28839 [AuthorName] Maine-iac [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2002-01-17T17:14:00Z [Description] The Coors beer (or your favorite), combined with the ingredients adds a great flavor to this chili. I've been making this for years and still enjoy it every time! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Beans", "Vegetable", "Tex Mex", "Southwestern U.S.", "Potluck", "Winter", "Spicy", "Weeknight", "Refrigerator", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1", "4", "1", "1", "1", "1", "2", "1", "4", "2", "1", "2", "1/2", "2", "2", "1", "1", "4", "2", "1", NA, "1", "1", "1"] [RecipeIngredientParts] ["olive oil", "bacon", "onion", "garlic cloves", "celery", "green pepper", "olive oil", "ground beef", "white flour", "stewed tomatoes", "tomato paste", "red kidney beans", "Worcestershire sauce", "lime juice", "beef broth", "cayenne pepper", "chili powder", "ground cumin", "oregano", "Tabasco sauce", "sugar", "green chilies", "Coors beer"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 992.4 [FatContent] 39.4 [SaturatedFatContent] 13.0 [CholesterolContent] 115.7 [SodiumContent] 2083.0 [CarbohydrateContent] 107.3 [FiberContent] 25.7 [SugarContent] 32.1 [ProteinContent] 59.5 [RecipeServings] 6.0 [RecipeYield] 6 bowls [RecipeInstructions] In a large pot, cook bacon in 1 T olive oil, and set aside. To same pot, sauté onion, garlic, celery, and peppers. In separate pan, cook ground beef in 1 T olive oil. Drain and add beef to sauté mixture. Mash B&M beans using a potato masher, mix in 4 T white flour, and set aside. Add remaining ingredients and spices. Add cooked bacon, bean/flour mixture, and beer. Stir well, cover, and bring to boil. Simmer, covered, for 3 hours. Taste and re-season with spices. Refrigerate overnight (if you can wait]. Reheat next day and enjoy! Serve with grated cheddar or jack cheese and/or sour cream.
[Name] Chicken Supreme "Oscar" [AuthorId] 24323 [AuthorName] JoAnn [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-01-17T17:14:00Z [Description] Make and share this Chicken Supreme "Oscar" recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/37/4/pic9eTC1C.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/37/4/picHYz21p.jpg"] [RecipeCategory] Lobster [Keywords] ["Crab", "Chicken", "Poultry", "Vegetable", "Meat", "High Protein", "Healthy", "High In...", "< 30 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["2 -4", "1/4", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["boneless skinless chicken breasts", "flour", "shrimp", "lobster", "salt", "pepper", "asparagus spear"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 191.4 [FatContent] 3.2 [SaturatedFatContent] 0.7 [CholesterolContent] 75.5 [SodiumContent] 137.2 [CarbohydrateContent] 11.9 [FiberContent] 0.4 [SugarContent] 0.0 [ProteinContent] 26.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Dredge the chicken in flour seasoned with salt and pepper. Saute in clarified butter until lightly browned on both sides, approximately 6-7 minutes. Reduce heat, and cover. Cook until chicken is done. Remove chicken to serving platter and top with the shellfish and asparagus laid across the top. Coat with Hollandaise sauce. Serve immediately.
[Name] Easy Cinnamon Buns [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT17M [PrepTime] PT15M [TotalTime] PT32M [DatePublished] 2002-01-17T17:14:00Z [Description] What a treat for the kids when they come home from school or for a Sunday brunch. There will never be any of these left over! They are crispy on the outside and lovely and soft inside. Very tasty [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/37/5/picl8pPT4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/37/5/picYa8wwN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/37/5/picbBAC2v.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/37/5/pic2isfOp.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Fruit", "Nuts", "Canadian", "Kid Friendly", "< 60 Mins", "Oven", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1/4", "1/4", "2", "3/4", "1/4", "3/4", "1/4", "2", "1/4", "4", "1"] [RecipeIngredientParts] ["flour", "granulated sugar", "dark raisin", "baking powder", "baking soda", "salt", "plain fat-free yogurt", "canola oil", "margarine", "light brown sugar", "walnuts", "cinnamon"] [AggregatedRating] 4.5 [ReviewCount] 26.0 [Calories] 189.4 [FatContent] 7.0 [SaturatedFatContent] 0.7 [CholesterolContent] 0.3 [SodiumContent] 208.9 [CarbohydrateContent] 28.8 [FiberContent] 0.9 [SugarContent] 11.7 [ProteinContent] 3.5 [RecipeServings] nan [RecipeYield] 12 cinnamon buns [RecipeInstructions] Spray a 9 inch baking pan and preheat oven to 425°F. In a small bowl mix the filling ingredients together, mixing well. In large bowl combine the sugar, raisins, flour, salt, baking powder and baking soda. Add yogurt and oil, mix well together until you have formed a dough. On a lightly floured surface knead the dough 8-10 times. Roll the dough out to a 8\" x 10\" rectangle. Brush dough with margarine and sprinkle the filling evenly over the dough. Roll up jelly roll fashion, Pinch seam to seal. Cut into 12 1-inch pieces. Place rolls slightly touching in the prepared baking pan. Bake for approx 17 minutes or until golden. Place on wire rack for 10 minutes. Serve warm.
[Name] Quick Chicken and Bacon Sauté [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-17T17:14:00Z [Description] There is practically no excuse to have fast food for dinner when it is this quick an easy to fix a tasty meal. Serve this with rice or buttered noodles. Bacon and chicken make a good marriage! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/37/6/picFw1uFZ.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "High Protein", "High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "3", NA, "6", "2"] [RecipeIngredientParts] ["bacon", "boneless skinless chicken breasts", "scallions", "white wine"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 297.7 [FatContent] 12.3 [SaturatedFatContent] 4.0 [CholesterolContent] 114.2 [SodiumContent] 301.5 [CarbohydrateContent] 1.1 [FiberContent] 0.3 [SugarContent] 0.3 [ProteinContent] 42.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cut bacon into 1/2 inch pieces. Cut the chicken across the grain into 1/2 inch slices and sprinkle with salt. Cut the scallions, including the green tops, into thin slices. Brown the bacon in a large frying pan. Remove it from pan. Put half the chicken in the pan and cook over medium-high heat, stirring frequently, about 3 minutes. Set aside with cooked bacon. Cook remaining chicken in the same way. Return all the chicken and bacon to the pan and cook for another 5 minutes, until chicken is done. Add the wine or stock and stir to deglaze the bottom of the pan. Stir in the scallions. Season to taste with salt and pepper.
[Name] Carrot and Zucchini Chocolate Cake [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT1H [PrepTime] PT12M [TotalTime] PT1H12M [DatePublished] 2002-01-17T17:14:00Z [Description] Make and share this Carrot and Zucchini Chocolate 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/17/37/7/picE7U0Be.jpg" [RecipeCategory] Dessert [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1/4", "1", "1", "1", "1/2", "1/2", "1/2", "1 1/2", "1 1/2", "1", "4"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "baking soda", "cinnamon", "nutmeg", "allspice", "salt", "carrots", "zucchini", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 405.1 [FatContent] 20.1 [SaturatedFatContent] 3.1 [CholesterolContent] 62.0 [SodiumContent] 269.2 [CarbohydrateContent] 52.7 [FiberContent] 1.6 [SugarContent] 34.6 [ProteinContent] 4.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In lg. bowl mix all dry ingredients. Stir in carrots and zucchini. In small bowl beat eggs, add oil, add to dry mixture and stir to moisten well. Bake in greased 9x13 pan for 55-60 minutes at 325F degrees.
[Name] Burgers Stuffed with Blue Cheese [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-01-17T17:14:00Z [Description] Make and share this Burgers Stuffed with Blue Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "Meat", "Canadian", "Kid Friendly", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "1/3", "3", "1", "4", "1 1/2", "2", "1/4", "1/4", "1", "4"] [RecipeIngredientParts] ["ground beef", "salt", "blue cheese", "cream cheese", "Dijon mustard", "fresh mushrooms", "onions", "salt", "pepper", "Worcestershire sauce", "tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 515.8 [FatContent] 36.4 [SaturatedFatContent] 16.2 [CholesterolContent] 147.5 [SodiumContent] 716.9 [CarbohydrateContent] 9.0 [FiberContent] 1.6 [SugarContent] 4.6 [ProteinContent] 37.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In medium bowl stir together ground beef, 1/4 teaspoon salt and 1/4 teaspoon pepper; form into 8 large 1/4-inch thick patties. In small bowl stir together blue cheese, cream cheese and mustard. Place about 2 tablespoons cheese mixture on top of each of 4 patties. Top each with remaining meat patty; press around edges to seal. Place hamburgers in large skillet. Cook over medium heat, turning once, until desired doneness (about 12 minutes for medium]. Place hamburgers on buns. In same skillet with drippings place mushrooms and onions, add 1/4 teaspoon salt, 1/4 teaspoon pepper and Worcestershire sauce. Cook over medium high heat, stirring occasionally, until tender (4 to 5 minutes]. Meanwhile, place tomato slice on each hamburger, top with grilled mushrooms and onions.

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