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[Name] Tangy Ramen Noodle Salad [AuthorId] 28747 [AuthorName] Precious Annie [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-01-18T16:28:00Z [Description] I received this recipe from one of my sisters when we had a family reunion quite some years ago. I have had many comments on it, and I am always printing out copies of it for people. This recipe gives you a new way to use those Ramen Noodles! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/48/3/picn2F0Px.jpg" [RecipeCategory] Vegetable [Keywords] ["Potluck", "< 15 Mins", "No Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "3/4", "2", "4", "1", "4", "1", "1/4", "6", "1", "2"] [RecipeIngredientParts] ["cabbage", "green onion", "sesame seeds", "sugar", "salt", "pepper", "vinegar"] [AggregatedRating] 5.0 [ReviewCount] 21.0 [Calories] 598.8 [FatContent] 51.0 [SaturatedFatContent] 6.9 [CholesterolContent] 0.0 [SodiumContent] 580.4 [CarbohydrateContent] 31.9 [FiberContent] 6.7 [SugarContent] 15.0 [ProteinContent] 8.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine cabbage and onions. Set aside. Mix together all dressing ingredients and refrigerate. Toast the sesame seeds and almonds. Smash ramen noodles into bite size pieces. 2 to 3 hours before serving, combine all ingredients except sesame seeds. Just before serving, add the sesame seeds. ENJOY!
[Name] SOS ("something" on a shingle) [AuthorId] 15572 [AuthorName] Clifford Boren [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-01-18T16:28:00Z [Description] Millions of GIs who served in the Big One, WWII, will recognize this one and they will also know what the first "S" stands for. It is meant for breakfast, but makes a nice light dinner too. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Meat", "< 30 Mins", "Inexpensive"] [RecipeIngredientQuantities] ["3", "3", "3", "2", "1/2", "1/2", NA, NA, "1", "1"] [RecipeIngredientParts] ["butter", "margarine", "onions", "flour", "milk", "non-dairy milk substitute", "turkey", "paprika", "Tabasco sauce", "black pepper", "sherry wine", "marsala", "vanilla"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 534.4 [FatContent] 28.6 [SaturatedFatContent] 17.6 [CholesterolContent] 169.6 [SodiumContent] 3439.6 [CarbohydrateContent] 25.2 [FiberContent] 0.8 [SugarContent] 3.8 [ProteinContent] 44.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In your favorite skillet, melt the butter and saute the onions until they are translucent. Stir in the flour then the hot milk. Heat the milk in the microwave before starting the onions. Keep stirring until it thickens up. When thick, add the remaining ingredients and heat through. Serve on toast or toasted English Muffins.
[Name] Stuffed Pasta Shells [AuthorId] 28697 [AuthorName] sara2 [CookTime] PT55M [PrepTime] PT35M [TotalTime] PT1H30M [DatePublished] 2002-01-18T16:30:00Z [Description] This dish has lots of cheeses, beef and sauce into stuffed pasta shells that are mouthwatering!An excellent pasta dish for supper! My husband and I have been making it since college, and now our children love it!! Freeze the leftovers for a precooked meal! [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Pasta Shells", "European", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "1", "3", "3", "1"] [RecipeIngredientParts] ["ground beef", "ricotta cheese", "mozzarella cheese", "parmesan cheese", "eggs", "milk", "San Georgio jumbo pasta shells"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 583.9 [FatContent] 38.7 [SaturatedFatContent] 20.1 [CholesterolContent] 209.8 [SodiumContent] 917.3 [CarbohydrateContent] 19.4 [FiberContent] 2.8 [SugarContent] 8.2 [ProteinContent] 38.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large mixing bowl, mix eggs and milk. Whisk well. Add one cup mozzarella cheese, all ricotta cheese, all Parmesan cheese, and browned ground beef (or browned sausage]. Mix well. Put egg/beef/cheese mixture into cooked shells in oven safe dish (eg. Corningware]; add spaghetti sauce to layer. Top with remaining mozzarella cheese. Cover with foil loosely. Bake 350°F for 50-60 minutes or until bubbling!
[Name] Jane Davis's Brownies [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-01-19T14:34:00Z [Description] Who is Jane Davis anyway? I have used this quick and foolproof recipe for years and love it! Great tasting traditional brownie that is more melt-in-your-mouth than chewy. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/48/6/picvkDmPG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/48/6/picvN0s3L.jpg"] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "1/4", "1/2", "3", "1", "1", "3", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "salt", "butter", "margarine", "granulated sugar", "vanilla extract", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 160.1 [FatContent] 10.3 [SaturatedFatContent] 6.1 [CholesterolContent] 54.9 [SodiumContent] 97.6 [CarbohydrateContent] 17.4 [FiberContent] 1.1 [SugarContent] 14.1 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 16 squares [RecipeInstructions] Preheat oven to 350°F. Lightly grease bottom and sides of an 8-inch square baking pan. Line with parchment paper, letting ends of paper extend above pan on 2 sides; lightly grease paper. Mix flour, baking powder and salt (I do it on a small piece of waxed paper so I have less dishes to wash]. Melt butter in a medium saucepan over low heat. Remove from heat and add unsweetened chocolate; stir until chocolate melts completely. Stir sugar, vanilla and eggs into chocolate mixture (put it directly into the pan you used to melt chocolate]. Add flour mixture and chocolate chips and stir until just blended. Spread evenly in prepared pan. Bake for 20 to 25 minutes until top is firm when lightly touched. Be sure not to overbake. Cool in pan on wire rack. When cool, lift out, holding paper ends, from pan to cutting board. The parchment paper should peel easily off before cutting.
[Name] Harvest Minestrone [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-01-19T14:34:00Z [Description] Make and share this Harvest Minestrone recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "3", "2", "1", "1/4", "1/4", "1", NA] [RecipeIngredientParts] ["water", "potato", "garlic", "zucchini", "red kidney beans", "salt", "ground pepper", "dried red pepper flakes", "extra virgin olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 212.4 [FatContent] 2.0 [SaturatedFatContent] 0.5 [CholesterolContent] 3.6 [SodiumContent] 335.1 [CarbohydrateContent] 38.6 [FiberContent] 7.8 [SugarContent] 4.5 [ProteinContent] 11.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine liquids,potato and garlic in large saucepan. Bring to boil over medium heat and cook until potato is tender (about 15 minutes] Mash potato slightly with fork. Add zucchini and kidney beans,heat thoroughly. Add seasonings. Ladle into 4 soup bowls and drizzle each serving with a small amount of olive oil.
[Name] Peanut Butter Fudge Cake [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT25M [PrepTime] PT25M [TotalTime] PT50M [DatePublished] 2002-01-19T14:34:00Z [Description] A decadent chocolate/peanut butter cake like none you have ever had before. My old buddy Bob from Austin Texas shared this recipe with me many moons ago! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "2", "2", "1", "1/4", "1", "1/2", "2", "1", "12", "1 1/2", "1/2", "1/4", "1", "6", "2"] [RecipeIngredientParts] ["butter", "margarine", "sugar", "flour", "baking powder", "baking soda", "water", "buttermilk", "eggs", "vanilla extract", "peanut butter", "butter", "margarine", "confectioners' sugar", "buttermilk", "vanilla extract"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 783.8 [FatContent] 40.7 [SaturatedFatContent] 18.1 [CholesterolContent] 97.0 [SodiumContent] 381.7 [CarbohydrateContent] 96.8 [FiberContent] 3.3 [SugarContent] 74.2 [ProteinContent] 12.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Melt butter in small saucepan. Add cocoa powder and stir until smooth. Stir dry ingredients together in large bowl. In a second bowl beat together water, buttermilk, eggs and vanilla with wire whip. Pour egg mixture over dry ingredients; mix together until blended. Add hot cocoa mixture and beat at medium speed for 2 minutes. Pour into greased and floured 13 x 9-inch cake pan. Bake in preheated 350 degree oven for 25 minutes or until done. Cool thoroughly. Peanut Butter Layer: Whip peanut butter and oil in small mixing bowl. When cake is thoroughly cool, spread over cake. Frosting: Put sugar and vanilla in medium mixing bowl. Melt butter in small saucepan. Add cocoa powder; stir until smooth. Add milk and heat over low heat until hot (just as it starts to bubble]. Pour hot mixture over sugar and beat until smooth. Spread over peanut butter layer. Let cake sit for at least an hour before serving so frosting has time to firm up.
[Name] Breakfast Frittata [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT18M [PrepTime] PT15M [TotalTime] PT33M [DatePublished] 2002-01-19T14:34:00Z [Description] Nice dish for breakfast, brunch, lunch, light supper or after theatre snack. Looks great with the peppers. I like to add some jalapeno, cheese & garlic. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/48/9/picwtLreG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/48/9/picVMdVlZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/48/9/picM6oR3e.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/48/9/piceNgZmp.jpg"] [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Vegetable", "Canadian", "Healthy", "Brunch", "Broil/Grill", "< 60 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["2", "1 1/2", "1/2", "1/3", "1 1/2", "4", "1", "2", NA] [RecipeIngredientParts] ["green peppers", "onion", "green onion", "potatoes", "egg", "skim milk", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 127.3 [FatContent] 3.8 [SaturatedFatContent] 0.8 [CholesterolContent] 53.0 [SodiumContent] 83.1 [CarbohydrateContent] 16.6 [FiberContent] 2.9 [SugarContent] 4.2 [ProteinContent] 7.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat broiler. in a heat proof skillet heat 1 tsp oil and add peppers, onions and green onions saute 2 minutes Add potatoes and cook until potatoes are lightly browned. about 4 minutes. In a bowl whisk together the egg whites, egg& milk. Add remaining oil to skillet& pour in the egg mixture. Cover& cook until the eggs are beginning to set around the edges but the center is still soft about 8 minutes use medium heat Gently loosen the egg from side of pan. Place skilletabout 4\" from heat under broiler. and cook until the frittata is golden about 1 minute. Slide frittata onto a plate cut into wedges, garnish with parsley& serve.
[Name] 14 Day Unsealed Pickles [AuthorId] 28533 [AuthorName] Tarynne [CookTime] nan [PrepTime] PT336H [TotalTime] PT336H [DatePublished] 2002-01-19T14:34:00Z [Description] Make and share this 14 Day Unsealed Pickles recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] "Canning" [RecipeIngredientQuantities] ["2", "3", "1", "1", "1", "7"] [RecipeIngredientParts] ["cucumbers", "canning salt", "vinegar", "alum", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 13465.2 [FatContent] 3.6 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 339661.8 [CarbohydrateContent] 3295.1 [FiberContent] 16.4 [SugarContent] 3228.6 [ProteinContent] 21.3 [RecipeServings] nan [RecipeYield] 1 Gallon [RecipeInstructions] 1ST DAY: Dissolve salt in 1 gallon boiling water. Pour over cucumbers and let stand overnight. 2ND DAY: Pour off salt water. Add 1 gallon boiling water mixed with alum. Let stand overnight. 3RD DAY: Pour off alum water. Add 1 gallon clear boiling water. Let stand 24 hours. 4TH DAY: Boil 1 gallon vinegar and spices wrapped in cloth bag. Boil 15 minutes and pour over drained cucumbers. Let stand 9 days moving spice bag around each day. 13TH DAY: Slice or cut pickles and layer alternately with sugar until all sugar is used. Let stand overnight. 14TH DAY: Can. (Sugar will pull juice out of cucumbers and make a syrup.] Recipe calls for unsealed pickles; however, I heat the syrup and pickle slices and pack them in hot jars. I store these in refrigerator.
[Name] Easy Raspberry Sauce [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-01-19T14:34:00Z [Description] Make and share this Easy Raspberry Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Dessert", "Raspberries", "Berries", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "< 15 Mins", "No Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1"] [RecipeIngredientParts] ["frozen raspberries in light syrup", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 37.0 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.4 [CarbohydrateContent] 9.4 [FiberContent] 1.6 [SugarContent] 7.8 [ProteinContent] 0.3 [RecipeServings] 8.0 [RecipeYield] 1 cup [RecipeInstructions] Put raspberries in a food processor and puree. Strain to remove seeds (if you are feeling ambitious]. Add lemon juice and orange liquer if desired. Pour over pound cake or ice cream or whatever you can think of, chocolate cake comes to mind.
[Name] Rum and Pepper Painted Filet Mignon [AuthorId] 27675 [AuthorName] yaku sexy chef [CookTime] PT15M [PrepTime] PT25M [TotalTime] PT40M [DatePublished] 2002-01-19T14:34:00Z [Description] I have had nothing but comliments about this steak. I also added it to my menu and is making me a fortune. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Meat", "Canadian", "Spring", "Summer", "Winter", "< 60 Mins", "Oven", "Stove Top", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "12", "1/2", "3/4", "3/4", "2 1/2", "2", "1", "4", "1", "1", NA] [RecipeIngredientParts] ["whole black peppercorns", "whole cloves", "sugar", "soy sauce", "light rum", "lemon zest", "lemon juice", "ground black pepper", "salt", "roasted garlic"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 220.7 [FatContent] 7.7 [SaturatedFatContent] 4.9 [CholesterolContent] 20.4 [SodiumContent] 2038.3 [CarbohydrateContent] 19.5 [FiberContent] 0.6 [SugarContent] 17.5 [ProteinContent] 3.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Toast the black peppercorns and the cloves together in a dry skillet over moderately high heat until you see puffs of smoke. (About 1 minute.] Now grind them together in an electric spice grinder. Transfer them to a heavy sauce pan. Add the remaining ingredients and heat all together on medium heat. The mixture will begin to foam as it reduces. When it has reduced by approximately half, about 25-35 minutes strain it through a fine-mesh strainer into a bowl. Reserve until needed. NOTE: The rum can suddenly ignite when reducing. Be sure to have a lid or another pan handy to cover the paint pan. It will immediately extinguish the oxygen and the flame. Then lower the heat a touch, remove the lid and proceed. On pie plate place 3 bulbs of garlic cut in half and drizzle with oil and salt and pepper. In hot pan with clarified butter sear tenderloin. In hot pan with clarified butter sear tenderloin on one side and flip over. Glaze the tenderloin with the paint and finish in the oven for 2-5 minutes. Garnish with roasted garlic and serve.
[Name] Dundee Orange Marmalade [AuthorId] 21107 [AuthorName] Janice Gill [CookTime] PT40M [PrepTime] PT25M [TotalTime] PT1H5M [DatePublished] 2002-01-19T14:34:00Z [Description] In February the bitter Seville Oranges appear in the stores. They are not good to eat, they are used only for marmalade. This is my Grandmother's way of making marmalade. It is imperative to use the bitter, Seville oranges.Using sweet oranges does not make true marmalade but orange jam! I prefer it chunky but many people prefer the fruit cut in fine shreds. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Scottish", "European", "Low Protein", "Low Cholesterol", "Healthy", "Winter", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "3", "6", "15", NA] [RecipeIngredientParts] ["seville oranges", "lemons", "white sugar", "water"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1126.5 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 8.1 [CarbohydrateContent] 291.8 [FiberContent] 4.9 [SugarContent] 271.9 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 10 pounds [RecipeInstructions] Wash the fruit and place in a large pan. Add water and cover. Bring to a boil, reduce heat and simmer until fruit is soft. Let stand until fruit is cool enough to handle. Remove fruit from cooking water and cut each orange and lemon in half. With a spoon remove pips and pith and return them to the juice. Simmer for 25 minutes, then strain and discard pips. Meanwhile, cut skins and pulp into small pieces or shreds, whichever you prefer. Put fruit, juice and sugar into a large preserving pan and boil rapidly until setting point is reached. To determine setting point, use jelly thermometer or stir until 2 drops hang side by side on a wooden spoon when removed from hot liquid Remove from heat, skim and cool slightly. Pour into sterilized jars and add 1 Tablespoon whisky to each jar. Seal with parrafin and cover.
[Name] Herbed Potato Salad [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-01-19T14:34:00Z [Description] Make and share this Herbed Potato Salad recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/49/4/picz1hXel.jpg" [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Potluck", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["olive oil", "onion", "dried thyme", "dried basil", "dried oregano"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 141.8 [FatContent] 1.4 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 32.1 [CarbohydrateContent] 30.0 [FiberContent] 3.6 [SugarContent] 3.4 [ProteinContent] 3.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Simmer potatoes in water until tender, about 15 minutes. Drain. While they are cooking, saute onion in oil until tender. Combine potatoes with onion and herbs. Serve warm or at room temperature.
[Name] Spinach Salad [AuthorId] 29177 [AuthorName] mysonshine [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-01-19T14:34:00Z [Description] My step-mom makes this salad and for a life-long spinach "hater", this is what turned me around! It is one of my favorite salads now! Quick and easy to make. Enjoy! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/49/5/picMKxuZV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/49/5/picikz6tr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/49/5/picG1Yi7m.jpg"] [RecipeCategory] Summer [Keywords] ["< 30 Mins", "No Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "8 -10", "2 -5", "1", "6 -10", "1/2", "1/2", "1/4", "2", "2", NA] [RecipeIngredientParts] ["fresh spinach leaves", "radishes", "green onions", "water chestnuts", "bacon", "sugar", "catsup", "vinegar", "Worcestershire sauce"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 337.9 [FatContent] 15.8 [SaturatedFatContent] 5.2 [CholesterolContent] 23.1 [SodiumContent] 609.6 [CarbohydrateContent] 44.6 [FiberContent] 3.5 [SugarContent] 31.9 [ProteinContent] 7.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Toss chopped spinach and onions with thinly-sliced radishes and water chestnuts Top with crumbled bacon slices. In dressing bottle, shake dressing ingredients together, and drizzle over salad. Serve with crunchy breadsticks or hot cornbread, for a special summer meal in itself.
[Name] Baked Bread [AuthorId] 20160 [AuthorName] LeeAnn [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2002-01-19T14:34:00Z [Description] Make and share this Baked Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] ["Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "1", "1/4", "1/2", "1"] [RecipeIngredientParts] ["cream cheese", "cheddar cheese", "dill weed", "mayonnaise", "onion", "bacon", "shrimp"] [AggregatedRating] nan [ReviewCount] nan [Calories] 358.4 [FatContent] 24.0 [SaturatedFatContent] 12.4 [CholesterolContent] 66.8 [SodiumContent] 597.5 [CarbohydrateContent] 25.8 [FiberContent] 3.1 [SugarContent] 2.0 [ProteinContent] 10.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Cut a hole in the pumpernickel bread and scoop out the center, Reserve the inside bread for dipping and do not cut up the lid. Cut up the sourdough bread for dipping. Mix together the remaining ingredients except for the shrimp well. Once the mixture is smooth add the shrimp and stir well. Fill the pumpernickel bread with the mixture, put the\"lid\" on and wrap the bread in foil. Bake at 350 for 2 hours. Serve with the cut up bread for dipping.
[Name] Cheesy Potato Bake [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2002-01-19T14:34:00Z [Description] Make and share this Cheesy Potato Bake recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] ["Oven", "Inexpensive"] [RecipeIngredientQuantities] ["3", "1/4", "1", "1/2", "1/4", "2", "1/2"] [RecipeIngredientParts] ["potatoes", "green onion", "margarine", "milk", "caraway seed", "crisp bacon", "monterey jack cheese"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 191.4 [FatContent] 8.1 [SaturatedFatContent] 4.1 [CholesterolContent] 21.2 [SodiumContent] 201.9 [CarbohydrateContent] 21.8 [FiberContent] 2.7 [SugarContent] 1.1 [ProteinContent] 8.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In 1 1/2 qt. casserole, layer potatoes and green onion. Dot with butter. Pour milk over. Sprinkle with caraway seed. Bake, uncovered, in 350F oven 45 minutes or until potatoes are tender. Sprinle with bacon and cheese. Bake about 5 more minutes, until cheese melts.
[Name] Southwestern Couscous [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-01-19T14:35:00Z [Description] Make and share this Southwestern Couscous 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/17/49/8/picynA53Q.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Grains", "Cheese", "Black Beans", "Beans", "Fruit", "Vegetable", "Tex Mex", "Southwestern U.S.", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "2", "1", "1", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["green onion", "unsalted butter", "margarine", "fat free chicken broth", "no-salt-added stewed tomatoes", "ground cumin", "chili powder", "couscous", "black beans", "extra-sharp cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 333.9 [FatContent] 8.4 [SaturatedFatContent] 4.9 [CholesterolContent] 21.7 [SodiumContent] 360.6 [CarbohydrateContent] 50.4 [FiberContent] 7.4 [SugarContent] 0.4 [ProteinContent] 14.1 [RecipeServings] 6.0 [RecipeYield] 7 cups [RecipeInstructions] In a large saucepan, cook 1/3 cup of the green onions in butter until they are tender. Stir in broth, tomatoes, cumin, and chili powder. Heat to a boil, and then remove from heat. Stir in couscous and beans; then cover and let stand for 5 minutes. Fluff couscous mixture with a fork. Top each serving with cheese and remaining green onions.
[Name] Mexican Veggie or Chip Dip [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-19T14:35:00Z [Description] Make and share this Mexican Veggie or Chip Dip 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/17/49/9/picTF5zq9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/49/9/picygfCTx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/49/9/pickeYNrJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/49/9/picHnFwVE.jpg"] [RecipeCategory] Mexican [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "1"] [RecipeIngredientParts] ["cream cheese", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 188.7 [FatContent] 18.2 [SaturatedFatContent] 10.4 [CholesterolContent] 53.7 [SodiumContent] 483.0 [CarbohydrateContent] 4.9 [FiberContent] 0.8 [SugarContent] 3.2 [ProteinContent] 2.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a small bowl, combine all of the ingredients. Beat till smooth and creamy. Cover and refrigerate several hours, till flavors are blended. Serve with assorted raw veggies or tortilla chips.
[Name] Peanut Butter Pie for Kids [AuthorId] 16758 [AuthorName] sheila [CookTime] nan [PrepTime] PT6M [TotalTime] PT6M [DatePublished] 2002-01-19T14:35:00Z [Description] This is a one of the greatest recipes for children who like peanut butter. I use grape jelly and it is easy to make. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Kid Friendly", "< 15 Mins", "Freezer", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["Cool Whip", "graham cracker crust", "milk", "instant vanilla pudding", "peanut butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 631.9 [FatContent] 31.9 [SaturatedFatContent] 13.5 [CholesterolContent] 5.7 [SodiumContent] 598.7 [CarbohydrateContent] 81.0 [FiberContent] 2.3 [SugarContent] 58.7 [ProteinContent] 9.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Spread 1 cup of the Cool Whip carefully over the bottom of graham cracker crust. Drop jam by tablespoonfuls onto topping; spread carefully. In a bowl, whisk milk and pudding mix well. Add peanut butter and mix well; fold in the remaining Cool Whip topping and spread over jam. Cover and freeze for about 3 1/2 hours. Remove from freezer 10 minutes before serving.
[Name] Rutabaga Casserole [AuthorId] 24323 [AuthorName] JoAnn [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2002-01-19T14:35:00Z [Description] Make and share this Rutabaga Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1/4", "1/4", "2", "1", "1/4", "2"] [RecipeIngredientParts] ["eggs", "half-and-half", "sugar", "corn syrup", "salt", "ground nutmeg", "butter"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 845.2 [FatContent] 42.7 [SaturatedFatContent] 22.7 [CholesterolContent] 455.4 [SodiumContent] 3047.3 [CarbohydrateContent] 94.2 [FiberContent] 20.6 [SugarContent] 53.9 [ProteinContent] 27.5 [RecipeServings] nan [RecipeYield] 1 Casserole [RecipeInstructions] Dice rutabagas and cook by boiling 20 to 25 min. Or microwave with 1/2 cup water for 15 to 18 minutes. Mash rutabagas with reserved liquid. Stir remaining ingredients except butter into rutabagas. Pour into greased casserole and dot with butter. Bake 45 to 50 minutes in a 350 degree oven until top is light brown.
[Name] Coconut Peter Paul Mounds Bars [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT2M [PrepTime] PT5M [TotalTime] PT7M [DatePublished] 2002-01-19T14:35:00Z [Description] Make and share this Coconut Peter Paul Mounds Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Candy", "Dessert", "Cookie & Brownie", "Coconut", "Fruit", "Nuts", "< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "1", "1/2 - 1", "1", "1", "1"] [RecipeIngredientParts] ["coconut", "sweetened condensed milk", "oleo", "powdered sugar", "chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 446.6 [FatContent] 30.8 [SaturatedFatContent] 23.1 [CholesterolContent] 5.6 [SodiumContent] 79.3 [CarbohydrateContent] 44.6 [FiberContent] 6.2 [SugarContent] 37.7 [ProteinContent] 4.2 [RecipeServings] 24.0 [RecipeYield] 24 bars [RecipeInstructions] Mix all candy ingredients in a bowl. Pour into a 9x13-inch cookie sheet. Chill. Slice into bars. Use toothpick to dip in chocolate coating. Melt paraffin in a medium pan on very low heat. Add chocolate chips and stir till melted (VERY LOW HEAT or chocolate will burn]. Dip and enjoy.
[Name] Strawberry and Spinach Salad [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-01-19T14:35:00Z [Description] This is from the Low-Fat Living for Real People cookbook. It say in the book it has no sodium. I love spinach with strawberries and this dressing is really good. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/50/3/picblsmOt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/50/3/picU2oOlr.jpg"] [RecipeCategory] Strawberry [Keywords] ["Berries", "Fruit", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Spring", "Summer", "< 15 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1/4", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["canola oil", "cider vinegar", "sugar", "fresh strawberries"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 165.9 [FatContent] 14.1 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 35.0 [CarbohydrateContent] 9.9 [FiberContent] 2.8 [SugarContent] 5.6 [ProteinContent] 1.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put all dressing ingredients together in a smalll jar, shake well and set aside to let the flavors blend. Lay spinach on a platter and mound berries in the middle. Before serving, shake dressing and pour carefully over the salad.
[Name] Kumquat Nut Bread [AuthorId] 6836 [AuthorName] Mary Scheffert [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-01-19T14:35:00Z [Description] Ever see kumquats in the grocery store & wonder what to do with them? I received them in a gift box of citrus fruit from Florida, and this is an excellent nut bread recipe that was in an enclosed flyer. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Citrus", "Fruit", "Nuts", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2/3", "2", "2", "3/4", "2", "1 1/2", "1", "1/2", "3/4", "3/4"] [RecipeIngredientParts] ["milk", "eggs", "sugar", "flour", "baking powder", "salt", "baking soda"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 216.4 [FatContent] 8.2 [SaturatedFatContent] 1.5 [CholesterolContent] 37.2 [SodiumContent] 367.7 [CarbohydrateContent] 31.4 [FiberContent] 1.3 [SugarContent] 13.0 [ProteinContent] 5.1 [RecipeServings] 12.0 [RecipeYield] 1 loaf [RecipeInstructions] To puree kumquats, wash the fruits, cut in half& remove seeds. Place the halved, de-seeded fruits in a blender or food processor; chop into small pieces. Preheat oven to 350F; grease one 8x4x2\" loaf pan. In a mixing bowl combine milk, eggs and oil. In another mixing bowl, combine dry ingredients. Add liquid mixture and stir till moistened. Fold in kumquat puree and nuts. Pour into prepared loaf pan& bake 50-60 minutes. Cool& remove loaf from pan. Recipe doubles easily, and extra loaves freeze well. *NOTE:Kumquat puree can be placed in zipper freezer bags or other freezer containers, and frozen for up to 6 months. Thaw& drain excess liquid before using in recipes.
[Name] Chicken Stuff [AuthorId] 29110 [AuthorName] KookieMomster [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2002-01-19T14:35:00Z [Description] Make and share this Chicken Stuff recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Healthy", "Kid Friendly", "Potluck", "< 30 Mins", "Oven", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "2", NA] [RecipeIngredientParts] ["chicken", "peas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 369.6 [FatContent] 9.8 [SaturatedFatContent] 2.7 [CholesterolContent] 73.4 [SodiumContent] 358.7 [CarbohydrateContent] 52.5 [FiberContent] 4.8 [SugarContent] 4.5 [ProteinContent] 17.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Boil the noodles; drain and return to pan. Add remaining ingredients. Season as you wish (we use Mrs. Dash and salt and pepper].
[Name] Best Chocolate Chip Cookies [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT12M [PrepTime] PT35M [TotalTime] PT47M [DatePublished] 2002-01-19T14:35:00Z [Description] I especially love this cookie because it is essentially coconut, chocolate chips and nuts held together with the minimum amount of dough. Prep time includes chill time. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/50/6/picC4SoT2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/50/6/picABG69y.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/2", "1", "1", "1", "1/2", "1/2", "1", "1", "3/4"] [RecipeIngredientParts] ["sugar", "brown sugar", "butter", "egg", "vanilla", "flour", "baking soda", "salt", "flaked coconut", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 122.6 [FatContent] 7.7 [SaturatedFatContent] 3.9 [CholesterolContent] 15.2 [SodiumContent] 91.7 [CarbohydrateContent] 13.4 [FiberContent] 0.7 [SugarContent] 9.3 [ProteinContent] 1.4 [RecipeServings] 30.0 [RecipeYield] nan [RecipeInstructions] Cream together sugars and butter. Add eggs and vanilla. Stir in flour, baking soda and salt and mix well. Stir in chocolate chips, coconut and walnuts. Chill dough 1/2 hour. Drop by spoonfuls on cookie sheet. Bake at 350° for 12 minutes.
[Name] Bread Machine Spinach Feta Bread [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-01-19T14:35:00Z [Description] Found on the Net in response to a request. I know nothing about bread machines, so the timing here is a total guess on my part :-) [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Lunch/Snacks", "Cheese", "Vegetable", "Canadian", "Greek", "European", "Healthy", "Kosher", "Potluck", "Weeknight", "Bread Machine", "Small Appliance", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3/4", "2 1/4", "3", "1/3", "1 1/2", "1/2", "1/2", "1/2", "3", "1", "1/3", "1/2"] [RecipeIngredientParts] ["frozen chopped spinach", "bread flour", "sugar", "salt", "nutmeg", "black pepper", "egg", "feta cheese", "water"] [AggregatedRating] 2.5 [ReviewCount] 2.0 [Calories] 213.0 [FatContent] 6.3 [SaturatedFatContent] 1.6 [CholesterolContent] 25.6 [SodiumContent] 421.8 [CarbohydrateContent] 33.1 [FiberContent] 2.5 [SugarContent] 2.4 [ProteinContent] 6.3 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Defrost spinach but do not cook; squeeze out all the liquid. Bring all ingredients to room temperature and add to machine; select white bread cycle.
[Name] Awesome, Easy Spaghetti and Meatballs [AuthorId] 27384 [AuthorName] Sue Gifford [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-01-19T14:35:00Z [Description] This is a tasty easy hand-me-down recipe from my mom and I use it regularly. You can make it and eat it right away, no one ever complains about eating left-overs with this dish and it also freezes well for future eating. Enjoy!! [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Meat", "Kid Friendly", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "1", "1", "1/4", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["Italian sausage", "tomatoes", "onion", "garlic", "green pepper", "celery", "salt", "pepper", "oregano", "fennel seed", "basil", "mushrooms"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 297.2 [FatContent] 21.0 [SaturatedFatContent] 7.3 [CholesterolContent] 43.1 [SodiumContent] 1314.2 [CarbohydrateContent] 11.4 [FiberContent] 2.4 [SugarContent] 5.3 [ProteinContent] 16.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Skin Italian sausage links, cut into pieces and roll into balls. Brown on all sides and drain. Brown the onion, garlic, green pepper and celery and add to meat. Stir in the can of crushed tomatoes and mushroom (optional], salt, pepper, oregano, fennel seed and basil. Simmer for 45 minutes- Serve over spaghetti with a salad and garlic bread.
[Name] No Bake Cherry Cheesecake Pie [AuthorId] 25455 [AuthorName] SharleneW [CookTime] nan [PrepTime] PT3H [TotalTime] PT3H [DatePublished] 2002-01-19T14:35:00Z [Description] This recipe is from Grandma B. I am especially amused when I take it to a pot luck and people think I bought it because I can top it with the neat cover the ready-made crust comes with! Very easy! Be sure to chill well for a firm cheesecake. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/50/9/nNtyqWrTeGAIDUXK3Fsw_untitled-4378.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/50/9/tVBzfizgSR2Ji8bQ233n_untitled-4373.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/50/9/It6JV6MQRWOkKuT33qDD_DSC_0532.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/50/9/IztVhcdaQl2oyFqlbcXu_DSC_0536.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/50/9/noLjoJYQS0OgTZQsMYM5_untitled-4381.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/50/9/picaAyU7z.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/50/9/picResBa5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/50/9/azTbSSl0Su27aNK0uz46_DSC_0534.jpg" ] [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Low Protein", "Kid Friendly", "Potluck", "Christmas", "Thanksgiving", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["prepared graham cracker crust", "cream cheese", "sugar", "cherry pie filling"] [AggregatedRating] 5.0 [ReviewCount] 42.0 [Calories] 460.7 [FatContent] 24.4 [SaturatedFatContent] 13.2 [CholesterolContent] 31.2 [SodiumContent] 281.1 [CarbohydrateContent] 58.5 [FiberContent] 0.8 [SugarContent] 31.4 [ProteinContent] 3.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Blend cream cheese and sugar. Fold in frozen dessert topping. Press into graham cracker crust, spreading cream cheese mixture up sides. Bottom will be covered and there will be a ring of cream cheese mixture about 1 inch wide around pie. Pour cherry pie filling into center. Chill at least 3 hours.
[Name] T.G.I.F's Broccoli Cheese Soup [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2002-01-19T14:35:00Z [Description] A good copycat recipe I use in place of Campbell's broccoli and cheddar for my soup freak! Serve with Salad, hot bread or crackers. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/51/0/picX21mf4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/51/0/pic88fPnG.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "1", "1", "4", "1/2", "1/2", "1/4", "4 1/2", "1", "3 -4"] [RecipeIngredientParts] ["chicken broth", "water", "half-and-half", "process American cheese", "flour", "black pepper", "broccoli florets", "cheddar cheese", "fresh parsley"] [AggregatedRating] 4.5 [ReviewCount] 15.0 [Calories] 270.1 [FatContent] 16.8 [SaturatedFatContent] 10.1 [CholesterolContent] 46.8 [SodiumContent] 949.6 [CarbohydrateContent] 14.9 [FiberContent] 0.3 [SugarContent] 2.1 [ProteinContent] 15.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine Chicken broth, water, half and half, cheese, flour, onion and pepper in a large soup pot. Bring to a boil, stirring constantly, then reduce to a simmer. Add broccoli and simmer for 15 minutes more or until broccoli is tender but not mushy. Pour into a large soup bowl and offer cheese and parsley at the table.
[Name] Encore !! Chicken [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-01-19T14:35:00Z [Description] Wonderful!!! The oven does the work. Asparagus or fresh spinach is super with this. An old recipe of mine. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "European", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", NA, "1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["chicken breasts", "margarine", "sour cream", "cooking sherry"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 701.3 [FatContent] 46.5 [SaturatedFatContent] 12.6 [CholesterolContent] 105.5 [SodiumContent] 860.3 [CarbohydrateContent] 10.5 [FiberContent] 0.0 [SugarContent] 2.3 [ProteinContent] 32.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Season chicken with salt and pepper. Brown in melted margarine. Place in a shallow casserole. Mix remaining ingredients in skillet and pour over chicken. Cover and bake at 350* for 55-60 min, or until chicken juices run clear.
[Name] Carrot Cookies [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-01-19T14:35:00Z [Description] We love these carrot cookies either plain or with butter cream frosting flavored with a little lemon zest and lemon juice, or try 1/2 recipe of Recipe #26165. These cookies have a nice cake-like texture--nice and soft. Note: Made these again today and thought I'd better add a comment. I made them about tablespoon sized and they cooked in 8 minutes. They don't need to brown on bottom--just cook until they are nice and firm. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/51/2/picRm9FXH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/51/2/picGJaKx8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/51/2/picOTd6iG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/51/2/picHlulGQ.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "3/4", "1", "1", "1", "2", "2", "1/2"] [RecipeIngredientParts] ["carrots", "butter", "margarine", "sugar", "egg", "vanilla", "all-purpose flour", "baking powder", "salt"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 64.5 [FatContent] 3.0 [SaturatedFatContent] 1.9 [CholesterolContent] 11.5 [SodiumContent] 70.0 [CarbohydrateContent] 8.7 [FiberContent] 0.3 [SugarContent] 4.4 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 48 cookies [RecipeInstructions] ["Cook carrots in saucepan with water until tender; drain and mash.", "(Should measure about 1 cup when you are done].", "Cool.", "Cream butter and sugar.", "Add egg and vanilla, beat together until fluffy.", "Stir in cooled mashed carrots.", "Stir together flour, baking powder and salt; blend into butter.", "Drop by spoonful on ungreased cookie sheet.", "Bake at 375° for about 8-12 minutes (doesn't need to cook until browned--just until firm].", "Cool.", "Good plain or top with butter cream frosting with a little lemon zest and lemon juice added." ]
[Name] Pasta with Fresh Herbs [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-01-19T14:35:00Z [Description] Make and share this Pasta with Fresh Herbs recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] ["Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "1/2", "4", "3/4", "1/2", "1/2", "1/2", "1/3", "1/2", "3", "1"] [RecipeIngredientParts] ["olive oil", "olive oil", "red onion", "garlic", "chicken broth", "sea salt", "red pepper flakes", "fresh basil leaf", "fresh mint leaves", "Italian parsley", "fresh thyme", "linguine"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 438.2 [FatContent] 9.9 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 429.2 [CarbohydrateContent] 72.9 [FiberContent] 4.1 [SugarContent] 3.2 [ProteinContent] 13.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a nonstick skillet, heat 1 teaspoon oil over medium heat. Add bread crumbs and toast until golden, stirring frequently to prevent burning. Remove from heat and transfer to bowl. In same skillet, using remaining oil over low heat, add onion and saute, stirring frequently, until soft but not yet brown, about 2 minutes. Add garlic and cook until soft, about 30 seconds. Stir in chicken broth and simmer until heated. Season with salt and red pepper flakes. Transfer mix to pasta bowl, add fresh herbs, and stir to combine. Cook pasta in 6 quarts boiling water with 2 teaspoons coarse salt until al dente. Drain pasta, transfer to pasta bowl, and toss with herb mixture. Sprinkle with toasted bread crumbs on top and serve.
[Name] Giant Peanut Butter Cookies [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT14M [PrepTime] PT10M [TotalTime] PT24M [DatePublished] 2002-01-19T14:35:00Z [Description] My favorite peanut butter cookie. Not too peanuty and a nice texture. Makes 20 regular-size or 10 3-inch cookies. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/51/4/bsUylvoMQBu4ASniTUKN_1402935817677.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/51/4/picrpEKBM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/51/4/picDW4yvs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/51/4/picMm33zU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/51/4/pic87yAet.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/51/4/picPtV3T2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/51/4/picFLy2jy.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Kid Friendly", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/2", "1", "1", "1 1/4", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["brown sugar", "granulated sugar", "butter", "margarine", "peanut butter", "vanilla extract", "egg", "all-purpose flour", "baking powder", "baking soda", "salt"] [AggregatedRating] 5.0 [ReviewCount] 36.0 [Calories] 302.9 [FatContent] 16.4 [SaturatedFatContent] 7.3 [CholesterolContent] 45.5 [SodiumContent] 333.6 [CarbohydrateContent] 35.3 [FiberContent] 1.2 [SugarContent] 21.9 [ProteinContent] 5.6 [RecipeServings] nan [RecipeYield] 10 three inch cookies [RecipeInstructions] Heat oven to 375°. In large bowl, combine sugars, margarine, peanut butter, vanilla and egg; beat well. Lightly spoon flour into measuring cup and level off. Add flour, baking powder, baking soda and salt; mix well. If you are making the large cookies, it helps to chill the dough for an hour or so at this point, before shaping. It seems to make a firmer cookie--less likely to break. If you aren't concerned about that, you can skip this step. Shape about 1/4 cup dough (for 3-inch cookie] into a ball and place 4 inches apart on ungreased cookie sheet (6 per sheet]. Bake at 375° for 13-16 minutes. Remove from cookie sheet and cool completely on wire rack.
[Name] Campbell's Bean and Bacon Soup [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT3H [PrepTime] PT12H [TotalTime] PT15H [DatePublished] 2002-01-19T14:35:00Z [Description] You might have guessed this is a copycat recipe and it rocks if you like Bean and Bacon Soup. Serve with cornbread and honey or sleeves of saltine crackers. Prep time includes bean soaking time. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/51/5/picUG0DSu.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Beans", "Meat", "Weeknight", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", NA, "6", "3", "3", "1", "1/2", "2 -4", "1", "1", "6 -8", "1", "3", NA] [RecipeIngredientParts] ["navy beans", "water", "bacon", "carrots", "celery", "onion", "thyme", "garlic cloves", "tomato paste", "dried red pepper flakes", "water", "wine vinegar", "liquid smoke"] [AggregatedRating] 4.5 [ReviewCount] 24.0 [Calories] 239.2 [FatContent] 6.3 [SaturatedFatContent] 2.0 [CholesterolContent] 8.2 [SodiumContent] 603.2 [CarbohydrateContent] 36.8 [FiberContent] 12.8 [SugarContent] 7.3 [ProteinContent] 11.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Soak beans overnight and discard water. Place all ingredients EXCEPT wine vinegar, liquid smoke, salt and pepper in a large kettle. Simmer until beans are tender, around 3 hours. Puree 2 cups of soup and return to pot. Add wine vinegar and liquid smoke. Mix well. Taste; add salt and pepper to taste.
[Name] Pecan Caramel Cheesecake [AuthorId] 28120 [AuthorName] treko [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 2002-01-19T14:35:00Z [Description] Make and share this Pecan Caramel Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Fruit", "Nuts", "Chinese", "Asian", "Ramadan", "Weeknight", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "1/4", "1/3", "14", "1/2", "3", "1", "3", "1", "3", "1", NA] [RecipeIngredientParts] ["graham cracker crumbs", "brown sugar", "butter", "margarine", "half-and-half", "half-and-half", "pecans", "cream cheese", "sweetened condensed milk", "eggs", "vanilla", "pecan halves"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 751.2 [FatContent] 48.4 [SaturatedFatContent] 22.7 [CholesterolContent] 169.4 [SodiumContent] 500.2 [CarbohydrateContent] 70.8 [FiberContent] 1.3 [SugarContent] 59.0 [ProteinContent] 13.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 300°F. Combine crumbs, sugar and butter. Press into 9-inch springform pan. Reserve 10 caramels. In saucepan, combine remaining caramels and 1/2 cup Creamo. Over medium-low heat, cook and stir till melted and smooth. Stir in chopped pecans and spread over crust. Bake 15 minutes and cool. In mixing bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs and vanilla; mix well. Pour into pan and bake 1 hour or until set (center will be slightly soft]. Cool. In small saucepan over low heat, cook and stir reserved caramels with remaining 3 tbsp Creamo until melted and smooth. Immediately spread over cake. Garnish with pecan halves or pieces. Chill overnight.
[Name] Great Chocolate Chip Cookies [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2002-01-19T14:35:00Z [Description] This is an awesome cookie worth the little extra work caused from only cooking 6 at a time and then cooling on paper toweling. You won't be disappointed, I guarantee it! [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1/2", "3", "1", "2", "2", "2"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "unsalted butter", "light brown sugar", "granulated sugar", "vanilla extract", "salt", "eggs", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 154.1 [FatContent] 8.3 [SaturatedFatContent] 5.0 [CholesterolContent] 25.3 [SodiumContent] 107.7 [CarbohydrateContent] 20.0 [FiberContent] 0.7 [SugarContent] 13.8 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] Preheat oven to 350°. Beat butter about 1 minute until fluffy. Add sugars, vanilla and salt; beat until thick and pale. Beat in egg until just blended. Mix flour and baking soda together. With spoon stir flour mixture into butter/sugar mixture. Stir in chocolate chips and nuts. Drop about 2 tablespoons dough per cookie on ungreased cookie sheet (6 per sheet]. Bake for 10-12 minutes until golden brown around edges and only lightly browned on top. Cool on wire rack 2 to 3 minutes and then move to paper towels. Leave on towels for another 5 minutes before moving to wire rack to finish cooling. Be sure to completely cool cookie sheets before reusing.
[Name] Creamy Chicken and Penne [AuthorId] 3288 [AuthorName] TishT [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-01-19T14:35:00Z [Description] Make and share this Creamy Chicken and Penne recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken Breast", "Chicken", "Penne", "Poultry", "Vegetable", "Meat", "European", "Potluck", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "4", "1", "1", "1/2", "3/4", "1/2", "1", "2", "1", "1/4", NA] [RecipeIngredientParts] ["penne", "broccoli florets", "onion", "olive oil", "boneless skinless chicken breast", "sun-dried tomato", "chicken broth", "heavy cream", "salt", "pepper", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 516.2 [FatContent] 20.0 [SaturatedFatContent] 10.0 [CholesterolContent] 78.6 [SodiumContent] 667.2 [CarbohydrateContent] 70.1 [FiberContent] 9.5 [SugarContent] 4.2 [ProteinContent] 17.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook penne to package directions. Sir in broccoli flowerets for last 2 minutes. In the meantime, saute onion in olive oil in large skillet for approximately 6 minutes, until softened. Add chicken strips and saute for 4 minutes. Stir in sun-dried tomatoes, heavy cream, chicken broth, balsamic vinegar, salt and pepper and simmer 4 minutes. Drain pasta, broccoli; toss with chicken mixture and top with Parmesan cheese.
[Name] Kate's Best Brownies [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2002-01-19T14:35:00Z [Description] This recipe was in a magazine article containing celebrity recipes and is Katherine Hepburn's recipe for brownies. I have used it for years and may have adjust the ingredients to my own satisfaction. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/51/9/picOji8hi.jpg" [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/4", "2", "2", "1", "1/4", "1", "1/2", "1/2"] [RecipeIngredientParts] ["unsalted butter", "eggs", "sugar", "salt", "vanilla", "flour", "walnuts"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 139.6 [FatContent] 7.8 [SaturatedFatContent] 3.4 [CholesterolContent] 34.1 [SodiumContent] 46.5 [CarbohydrateContent] 17.1 [FiberContent] 0.9 [SugarContent] 12.7 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 16 squares [RecipeInstructions] Preheat oven to 350°. Spray bottom of an 8-inch square baking pan with Baker's Joy. Melt together butter and chocolate in small pan over low heat; remove from heat. Beat eggs, sugar, salt and vanilla in small mixer bowl at medium speed until very light (about 5 minutes]. Beat in chocolate mixture. Blend in flour. Fold in walnuts. Spread in prepared pan. Bake for 30 to 35 minutes. Top will have a shiny crust. Cool in pan on wire rack. Cut into squares.
[Name] Cheese and Peas Salad [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-01-19T14:35:00Z [Description] Make and share this Cheese and Peas Salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "2", "1/4", "2", "2", "1", "1", "1/4", "1/8"] [RecipeIngredientParts] ["cheddar cheese", "eggs", "celery", "onions", "mayonnaise", "white vinegar", "salt", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 137.8 [FatContent] 8.0 [SaturatedFatContent] 4.5 [CholesterolContent] 81.8 [SodiumContent] 292.1 [CarbohydrateContent] 7.1 [FiberContent] 2.2 [SugarContent] 2.7 [ProteinContent] 9.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook frozen peas. Drain well. Cool. In large bowl combine combine first 6 ing. In small bowl mix mayo, vinegar, salt, and pepper. Add to peas. Toss. Chill.
[Name] Easy Manhattan Clam Chowder [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT7M [PrepTime] PT8M [TotalTime] PT15M [DatePublished] 2002-01-19T14:35:00Z [Description] Make and share this Easy Manhattan Clam Chowder recipe from Food.com. [Images] character(0) [RecipeCategory] Chowders [Keywords] ["Rice", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "2", "1", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["margarine", "celery", "onions", "parsley", "minced clams", "diced tomatoes", "milk"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 152.3 [FatContent] 4.4 [SaturatedFatContent] 1.7 [CholesterolContent] 36.6 [SodiumContent] 809.7 [CarbohydrateContent] 14.5 [FiberContent] 1.2 [SugarContent] 3.6 [ProteinContent] 13.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In medium saucepan, cook celery and onions in margarine until tender. Add remaining ingredients except milk. Heat just to boiling: cover and simmer for 7 minutes. Add milk, do not let it boil again.
[Name] Louisiana Style French Toast (or Pain Perdu) [AuthorId] 27783 [AuthorName] HeatherFeather [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-01-19T14:35:00Z [Description] I learned how to make this rich, gooey, caramel-ly version of French Toast when I lived in Louisiana. It is very sweet - feel free to decrease the amount of sugar if you wish. There is no milk in this version. If you don't have a good nonstick pan, you may need to grease your pan with some oil or butter rather than the nonstick spray, as the sugar caramelizes and can be a little messy to clean. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/52/2/picdkFo7D.jpg" [RecipeCategory] Breakfast [Keywords] ["Healthy", "Kid Friendly", "< 15 Mins", "Stove Top", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2/3", "1/2", NA, NA, NA] [RecipeIngredientParts] ["eggs", "sugar", "vanilla extract", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 333.8 [FatContent] 4.8 [SaturatedFatContent] 1.6 [CholesterolContent] 186.0 [SodiumContent] 71.8 [CarbohydrateContent] 67.5 [FiberContent] 0.0 [SugarContent] 67.2 [ProteinContent] 6.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Beat together the eggs,sugar,and vanilla extract. Dip each slice of bread into the batter to coat both sides. Drain off excess batter and cook on a hot griddle that has been first sprayed with nonstick butter flavor spray (or brushed with oil]. Brown well on both sides,but don't let burn. Dust with powdered sugar and serve with warm maple syrup on the side. Note: You may use any kind of bread you prefer-however,the softer the bread you use, the soggier it will be (I prefer to use day old challah bread or Italian bread slices]. The number of servings will also vary depending upon the size of your bread slices- I usually serve 2-3 slices per person.
[Name] Marinated, Grilled London Broil [AuthorId] 29203 [AuthorName] Mark Marcarian [CookTime] PT18M [PrepTime] PT10M [TotalTime] PT28M [DatePublished] 2002-01-19T14:35:00Z [Description] I love this because I am a huge fan of grilled steak and kind of made this up as I went along. Serve with seasoned potato wedges, a simple salad and a green veggie. Don't forget the garlic bread as well. YUM! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/52/3/picZKtuNL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/52/3/picyyyn0w.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/52/3/picIDgHMM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/52/3/picOoiCeL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/52/3/picm40JsV.jpg" ] [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1 - 1 1/2", "1", "2", "1/2", "1", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["garlic", "red wine vinegar", "Spanish onion", "green onions", "pepper", "salt"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 245.4 [FatContent] 0.8 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 1325.0 [CarbohydrateContent] 50.3 [FiberContent] 5.1 [SugarContent] 4.9 [ProteinContent] 9.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Get the freshest, leanest piece of top sirloin you can find (Black Angus is most recommended]. Make sure it is deep red in color. Place your sirloin in a deep rectangular pan. LIGHTLY score the meat with a very sharp knife on both sides to make sure marinade gets into meat. Start by sprinkling both sides of meat with the salt and pepper. Stuff a few cloves garlic all over meat by cutting little slits. Pour in red wine vinegar, A1 sauce, Tabasco sauce; add the chopped spanish onions. (Reserve the green onions for later as a garnish]. Stir and flip the meat to coat evenly on both sides. Cover pan with foil or plastic and let sit in refrigerator for at least three hours. Preheat charcoal or gas grill for 20 minutes on high setting. Place your marinated steak on the hot grill and place a small weight on top. Grill for about 1 1/2 minutes, then flip it over and do the same for the other side. Reduce heat on grill to a low medium setting, and turn every minute or so, taking care to grill so that you get charcoaled score lines in a criss-cross pattern on the steak. Do NOT over cook! The steak should be pink inside-not brown!
[Name] The Best Casserole Ever! [AuthorId] 23333 [AuthorName] Graybert [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-01-19T14:35:00Z [Description] Make and share this The Best Casserole Ever! recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Potato", "Vegetable", "Meat", "Canadian", "Low Cholesterol", "Healthy", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["1", "5", "2", "1", "1", "1", "1/2", NA] [RecipeIngredientParts] ["lean ground beef", "potatoes", "frozen corn", "onion", "milk"] [AggregatedRating] 4.0 [ReviewCount] 21.0 [Calories] 610.9 [FatContent] 20.0 [SaturatedFatContent] 7.2 [CholesterolContent] 82.5 [SodiumContent] 905.8 [CarbohydrateContent] 76.5 [FiberContent] 8.5 [SugarContent] 4.8 [ProteinContent] 34.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brown beef in a frying pan and season with pepper and salt- drain all the fat. Butter a casserole dish. Layer the beef, potatoes and corn and onion, alternating the ingredients in each layer (beef, potatoes, corn,onion, beef, potatoes, corn, etc] until you reach the top of the casserole dish. Mix the two soups together with the milk until creamy and pour over the casserole. MAKE SURE TO GET THE SOUPS TO SIFT THROUGHT THE CASSEROLE - MAKING LITTLE HOLES FOR IT TO GET TO THE BOTTOM. COVER THE CASSEROLE WITH TIN-FOIL. Bake at 350F for one hour or until the potatoes are done. Enjoy!
[Name] Chili-Cheese Burritos [AuthorId] 3288 [AuthorName] TishT [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-01-19T14:35:00Z [Description] If you have made the Chicken Chili ahead (recipe#17543), this makes for a quick meal. You may also use canned chili if you want [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Cheese", "Beans", "Vegetable", "Meat", "Mexican", "Spicy", "< 60 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["6", "4 1/2", "1 1/2", NA, NA] [RecipeIngredientParts] ["10-inch flour tortillas", "cheddar cheese", "sour cream", "salsa"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 332.2 [FatContent] 14.8 [SaturatedFatContent] 7.3 [CholesterolContent] 29.7 [SodiumContent] 620.6 [CarbohydrateContent] 36.3 [FiberContent] 2.2 [SugarContent] 1.5 [ProteinContent] 12.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350 F degrees. Grease 15 X 10 X 1 in. jelly roll pan. Wrap tortillas in damp paper towels: microwave until warm and flexible about 1 minute, or wrap tortillas in foil, heat in 350 oven for 10 minutes Spread 1 tortilla on work surface; keep remaining tortillas warm. Top tortilla with 3/4 cup chicken chili. Sprinkle with 1/2 cup cheddar cheese, Wrap up tortilla envelope fashion, to enclose filling. Transfer burrito, seam side down to prepared jelly roll pan. Repeat with the remaining tortillas, chili and cheddar cheese Bake in 350F degree oven until tortillas are crispy, filling is heated through and cheese is melted, about 30 minutes. Let burritos cool slightly. Serve with sour cream and salsa on the side.
[Name] Old Fashioned Upside-Down Cake [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2002-01-19T14:35:00Z [Description] A traditional pineapple upside-down cake cooked in a cast-iron skillet. I guess you could use a regular cake pan as well. I found in an article on "skillet" recipes years ago--sounded strange, but it is very good. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/52/6/qGTtCSFbSzilU9PAZQe6_IMG_3569.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/52/6/XMpr9GNNSBCyYqBA9eE6_IMG_3547.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/52/6/picW1yQhw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/52/6/picX2fqvo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/52/6/picrYdciP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/52/6/picpxiuuL.jpg"] [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "< 60 Mins"] [RecipeIngredientQuantities] ["2/3", "2/3", "1", "8", "1 1/2", "1 3/4", "3/4", "2", "3/4", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["butter", "brown sugar", "pineapple", "maraschino cherries", "cake flour", "baking powder", "salt", "eggs", "granulated sugar", "lemon, zest of", "lemon juice", "vanilla", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 458.2 [FatContent] 19.9 [SaturatedFatContent] 12.0 [CholesterolContent] 99.9 [SodiumContent] 440.1 [CarbohydrateContent] 67.3 [FiberContent] 1.4 [SugarContent] 44.1 [ProteinContent] 4.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Melt 1/3 cup of the butter in a 10-inch cast-iron skillet; stir in brown sugar until well blended. Drain pineapple, reserving 2 tablespoons of the syrup. Arrange pineapple slices close together in butter-sugar mixture. Center each slice with a cherry. Sift flour, baking powder and salt onto waxed paper. Beat egg whites until foamy in medium bowl. Beat in 1/4 cup of the granulated sugar a tablespoon at a time until meringue stands in soft peaks. With same beater, beat remaining 1/3 cup butter with remaining 1/2 cup sugar until fluffy. Beat in egg yolks, lemon rind, lemon juice and vanilla. Blend flour mixture into creamed mixture alternately with sour cream and the 2 tablespoons reserved pineapple syrup. Fold meringue until no streaks of white remain. Pour over pineapple in skillet. Bake in a 350° oven for 35 minutes or until center springs back when lightly touched with fingertip. Cool cake in skillet on wire rack for 10 minutes; then invert over serving plate. Allow skillet to remain over a cake a minute for syrup to drain from pan. Serve warm or cold.
[Name] Simple Crock Pot Chicken Noodle Soup [AuthorId] 29221 [AuthorName] soulofcicero [CookTime] PT8H [PrepTime] PT15M [TotalTime] PT8H15M [DatePublished] 2002-01-19T14:35:00Z [Description] Make and share this Simple Crock Pot Chicken Noodle 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/17/52/7/pic9lBHLA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/52/7/pic73Yv8f.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "4", "4", "1", "2", "1/2", "1/4", "3", "1", "4", "1"] [RecipeIngredientParts] ["onions", "carrots", "celery ribs", "chicken", "salt", "pepper", "basil", "white wine", "canned chicken broth"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 450.7 [FatContent] 25.0 [SaturatedFatContent] 7.2 [CholesterolContent] 116.7 [SodiumContent] 1978.8 [CarbohydrateContent] 10.6 [FiberContent] 2.3 [SugarContent] 4.9 [ProteinContent] 37.0 [RecipeServings] 6.0 [RecipeYield] 6 bowls [RecipeInstructions] Cut up onion, carrots and celery and place in bottom of crock pot. Put cut-up chicken on top. Pour white wine and chicken broth over all. Sprinkle with salt, pepper, garlic and basil. Cook 8 hours on low. Remove chicken and cool. Debone chicken and cut up into bite size pieces. Cook rotini according to package directions. Add chicken and noodles to crock pot. Stir.
[Name] Mom's Secret Ingredient Meatloaf [AuthorId] 27474 [AuthorName] hopeful [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2002-01-19T14:35:00Z [Description] My mother made the best meatloaf in town, but would never share her recipe saying it was just a basic meatloaf recipe with a "secret ingredient". Now all MY family and friends beg for this meatloaf, but only my daughter knows the secret ingredient -- now you will too. You will get raves on this one! [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Meat", "Kid Friendly", "Potluck", "Weeknight", "Oven", "Small Appliance", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["2 - 2 1/2", "1", "1", "1", "3", "1", "1/8", "1/3 - 1/2", "1/2", "1/2"] [RecipeIngredientParts] ["egg", "onion", "milk", "salt", "pepper", "Heinz Chili Sauce", "catsup", "mild cheddar cheese", "monterey jack cheese"] [AggregatedRating] 4.5 [ReviewCount] 30.0 [Calories] 346.4 [FatContent] 21.5 [SaturatedFatContent] 8.7 [CholesterolContent] 105.8 [SodiumContent] 747.0 [CarbohydrateContent] 14.1 [FiberContent] 1.3 [SugarContent] 5.9 [ProteinContent] 23.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix ground chuck with breadcrumbs. (extra lean works well too]. Add salt,pepper and egg. Mixing with you hands now, add the Heinz Chili Sauce and the milk. Seperate the mixture in half and form 2 loaves. They will both fit comfortably in a 13\" by 9\" pan. Mix the topping together and spread on the top and the sides of the loaves. Cook at 375 for one hour or 400 for 45 minutes. Check for firmness. Let rest for ten minutes before cutting. Tips---------. If you have stale bread you can lay 2 slices under each loaf and it will soak up the grease so your meatloaf is a bit leaner upon serving. Also, you can use the Chili Sauce on top of the meatloaf instead of catsup. This makes it spicier but my mother never did this because it would have given away her\"Secret Ingredient\" -- and the kids probably will like it better with catsup on top. Enjoy!
[Name] Carrot Pecan Cookies [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-19T14:35:00Z [Description] Make and share this Carrot Pecan Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Nuts", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/4", "3/4", "1/4", "1/2", "3/4", "1", "1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["flour", "baking powder", "baking soda", "salt", "ground cardamom", "cinnamon", "butter", "light brown sugar", "egg", "vanilla", "carrot", "pecans", "raisins"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 125.0 [FatContent] 7.4 [SaturatedFatContent] 2.8 [CholesterolContent] 17.9 [SodiumContent] 95.2 [CarbohydrateContent] 14.3 [FiberContent] 0.8 [SugarContent] 8.9 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 24 cookies [RecipeInstructions] Heat oven to 325 degrees; lightly grease 2 cookie sheets. Combine flour, baking powder, soda, salt and spices. Beat the butter with the sugar until fluffy- 2 to 3 minutes. Beat in the egg and the vanilla. Beat in the flour mixture. Stir in the carrots, nuts and raisins. Drop the batter by generous tablespoons onto the baking sheets 2 inches apart. Bake until the edges are lightly browned, about 15 minutes.
[Name] Hot Chicken Wings (very hot) [AuthorId] 29237 [AuthorName] AngelMom [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2002-01-19T14:35:00Z [Description] It took us a long time to find the perfect hot sauce for our chicken wings but everyone loves these in our family, even the kids! [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Spicy", "< 60 Mins", "Deep Fried", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1"] [RecipeIngredientParts] "chicken wings" [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Prepare the chicken wings by by splitting them in half at the knuckle. Fill the deep fryer with peanut oil (It is best to do this outside because it can get messy]. Let the oil heat up. Once the oil is hot, put the chicken wings in the basket and lower them in. The wings should be cooked long enough to be crispy on the outside but not too long so as to make them overcooked on the inside. Once the wings are done, put the bottle of red hot sauce in a large freezer bag and shake the wings in the sauce. That's all there is to it. This is a great weekend dish. Either a snack or you can add some side dishes to make it a dinner. This is better than any restaurant's hot wings!
[Name] Mustard-seed chilli prawns [AuthorId] 26721 [AuthorName] Dolphin [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2002-01-19T14:35:00Z [Description] Make and share this Mustard-seed chilli prawns recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Asian", "Spicy", "< 30 Mins", "Stove Top", "Stir Fry"] [RecipeIngredientQuantities] ["20", "1/4", "2", "2", "2", "2", "2"] [RecipeIngredientParts] ["ground turmeric", "black mustard seeds", "garlic", "fresh coriander"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 89.3 [FatContent] 7.5 [SaturatedFatContent] 0.9 [CholesterolContent] 37.8 [SodiumContent] 170.5 [CarbohydrateContent] 1.2 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 4.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Shell and devein prawns, leaving tails intact. Cut along back of prawn, taking care not to cut all the way through; flatten prawn slightly. Rub turmeric and chilli into prawns in medium bowl. Heat oil in large frying pan; cook mustard seeds and garlic, stirring, until seeds start to pop. Add prawn mixture; cook, stirring, until prawns just change colour. Mix in coriander. Tip: If you like hot dishes, don't seed the chillies before chopping, as removing the seeds and membranes lessens the heat level. serving suggestion: Serve mustard-seed chilli prawns with saffron rice. Garnish with spring onion curls.
[Name] Bow Tie Casserole [AuthorId] 3288 [AuthorName] TishT [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2002-01-19T14:35:00Z [Description] This is definitely a freeze ahead recipe option. You can freeze after you put together and just heat from freezer for approx 20 additional minutes! [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "European", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["12", "1", "1", "1", "1", "3/4", "1", "1/2", "2"] [RecipeIngredientParts] ["bow tie pasta", "low fat cottage cheese", "sour cream", "frozen chopped spinach", "scallion", "salt", "black pepper", "cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 453.9 [FatContent] 20.5 [SaturatedFatContent] 10.9 [CholesterolContent] 88.1 [SodiumContent] 976.7 [CarbohydrateContent] 44.9 [FiberContent] 4.4 [SugarContent] 10.2 [ProteinContent] 23.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook pasta according to directions, omitting salt and undercooking by 2 minutes. Drain Meanwhile, heat oven to 375 F degrees. Grease 12 cup oven-proof casserole. Mix pasta, sauce, cottage cheese, sour cream, spinach, scallions, salt, pepper in a bowl. Spoon into casserole and top with cheese. Bake, covered for 20 minutes, uncover and continue baking for about 10 minutes or until temperature registers 150 F degrees.
[Name] Never Fail Two Flavour Fudge [AuthorId] 21107 [AuthorName] Janice Gill [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-01-19T14:35:00Z [Description] Make and share this Never Fail Two Flavour Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Canadian", "Low Protein", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "20", "1", "1", "1", "1"] [RecipeIngredientParts] ["light brown sugar", "granulated sugar", "evaporated milk", "butter", "marshmallows", "chocolate chips", "vanilla extract", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 98.8 [FatContent] 4.3 [SaturatedFatContent] 2.2 [CholesterolContent] 5.0 [SodiumContent] 21.4 [CarbohydrateContent] 15.3 [FiberContent] 0.3 [SugarContent] 13.9 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 64 pieces [RecipeInstructions] combine brown and white sugar with evaporated milk and butter in a heavy saucepan. Cook over moderate heat until syrup reaches soft ball stage. Remove from heat and stir in marshmallows, vanilla, butterscotch and chocolate chips. Stir until all are melted and mixture is uniform. Stir in nuts. Pour into greased 9\" x 9\" cake pan and mark into squares. Let stand until cool and cut into pieces.
[Name] Red,White and Green Lasagna [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2002-01-19T14:35:00Z [Description] Make and share this Red,White and Green Lasagna recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["European", "High In...", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "8", "4", "1", "1/4", "2", "1", "1/2", "2", "1/2", "2", "4"] [RecipeIngredientParts] ["hot water", "sun-dried tomato", "butter", "onion", "flour", "milk", "salt", "fresh ground black pepper", "ricotta cheese", "basil pesto", "olive oil", "mozzarella cheese"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 718.3 [FatContent] 43.5 [SaturatedFatContent] 24.1 [CholesterolContent] 132.6 [SodiumContent] 1118.6 [CarbohydrateContent] 47.7 [FiberContent] 4.5 [SugarContent] 4.0 [ProteinContent] 35.6 [RecipeServings] nan [RecipeYield] 1 pan of lasagna [RecipeInstructions] ["Pour hot water over tomatoes and let sit until soft (about 10 minutes].", "Cook pasta according to package,drain in colander.", "Drain tomatoes,reserving liquid.", "Puree tomatoes in blender until smooth,using reserved liquid if needed.", "Melt butter over medium heat in saucepan.", "Add onion and cook until soft (about 5 minutes] Add flour and stir.", "Cook until flour starts to stick to pan (about 2 minutes] Add milk and stir until smooth.", "Cook until mixture is thickened (3 to 5 minutes] Add sundried tomatoes and salt and pepper.", "Combine pesto and ricotta cheese in small bowl.", "Cover bottom of 9X13 baking dish with olive oil.", "Arrange noodles over oil,covering bottom of pan completely.", "Spread half of ricotta mixture over noodle layer,top with 1 cup mozzeralla.", "Arrange second layer of noodles over cheese.", "Top with half of the sun-dried tomato sauce and 1 cup mozzarella.", "Repeat both layers,ending with mozzerella cheese.", "Bake at 350 degrees for 45-60 minutes,until hot throughout.", "Serve with Sauvignon Blanc wine." ]
[Name] Homemade Spaghetti Sauce [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2002-01-19T14:35:00Z [Description] I use "store bought" spaghetti sauce sometime, but it can't compare to your own homemade. This is so much better!! [Images] character(0) [RecipeCategory] Sauces [Keywords] ["European", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "3", "2", "1", "1", "1", "1", "1", "1/2", NA] [RecipeIngredientParts] ["ground beef", "onion", "green pepper", "garlic", "tomatoes", "tomato paste", "sugar", "oregano", "basil", "rosemary", "thyme"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 226.8 [FatContent] 11.8 [SaturatedFatContent] 4.5 [CholesterolContent] 51.4 [SodiumContent] 284.3 [CarbohydrateContent] 14.6 [FiberContent] 3.6 [SugarContent] 9.1 [ProteinContent] 17.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In dutch oven, cook beef, onion, pepper, and garlic until meat is brown. Drain fat. Stir in remaining ingredients and bring to a boil. Reduce to simmer and cook for 30 minutes or to desired consistency.
[Name] Selsig Morgannwg (Glamorgan Sausages - Welsh) [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-19T14:35:00Z [Description] 30 years ago or so, I had these in a pub in Wales and they were outstanding. Glad I finally found a recipe for them. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Grains", "Cheese", "Fruit", "Vegetable", "Welsh", "European", "Kid Friendly", "Potluck", "< 30 Mins", "Beginner Cook", "Deep Fried", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["5", "1", "3", NA, NA, "1", "1", "1", NA] [RecipeIngredientParts] ["onion", "cheese", "salt", "pepper", "dry mustard", "egg", "flour"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 133.4 [FatContent] 5.6 [SaturatedFatContent] 2.8 [CholesterolContent] 64.0 [SodiumContent] 270.2 [CarbohydrateContent] 14.4 [FiberContent] 0.8 [SugarContent] 1.6 [ProteinContent] 6.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix breadcrumbs and cheese, finely chopped onion and seasoning. Beat together 1 egg and 1 egg yolk and use to bind mixture. Make into 12 even sized sausage shapes and roll in flour. Coat in beaten egg white and flour. Fry in hot fat or oil. Serve with red peppers and a fresh green salad.
[Name] Great Sauteed Vegetables [AuthorId] 29059 [AuthorName] Eric Walker [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-01-19T14:35:00Z [Description] Make and share this Great Sauteed Vegetables recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "< 30 Mins", "Steam", "Stove Top", "Stir Fry", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["7", "2", "1", "1", "1/2", "1", "1", "1/8", "1", "1/4", "2", "2", NA] [RecipeIngredientParts] ["asparagus spears", "carrots", "onion", "red bell pepper", "cauliflower", "celery", "sea salt", "garlic powder", "white pepper", "basil", "white wine"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 61.0 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 116.5 [CarbohydrateContent] 11.7 [FiberContent] 3.5 [SugarContent] 6.0 [ProteinContent] 2.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Spay Pam in large heavy skillet add vegetables then add spices. Cook over medium high heat about 4 minutes stirring often. Add Wine and cover for 3 minutes more, stir once every minute. Remove from heat to stop cooking and serve on warmed plate. Don't cook to long covered as this will create to much steam thus releasing the water soluble vitamins into the air instead of your body.
[Name] Zesty Halibut [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-01-19T14:35:00Z [Description] Another recipe from the Low-Fat Living for Real People cookbook. My fiance loves fish and this was a real winner. Halibut is a pretty bland fish but the other ingredients really pep it up. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/53/8/picHSeKW2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/53/8/picUuqfci.jpg"] [RecipeCategory] Halibut [Keywords] ["Very Low Carbs", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] [NA, "1", "1", "1/2", "1", "1/2"] [RecipeIngredientParts] ["onion", "halibut fillet", "lemon", "tomatoes", "dry white wine"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 203.1 [FatContent] 3.5 [SaturatedFatContent] 0.5 [CholesterolContent] 46.5 [SodiumContent] 82.5 [CarbohydrateContent] 6.2 [FiberContent] 1.4 [SugarContent] 2.3 [ProteinContent] 31.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Spray a medium baking dish lightly with cooking spray. Lay onion slices on bottom and the fish on top. Place the lemon slices on fish and sprinkle with tomato. Season with pepper. Pour wine all over. Slowly bring to a boil on the top of the stove. Transfer to the oven and cook 10-15 minutes at 350F until the fish is cooked through.
[Name] Orange Mousse [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT10M [PrepTime] PT2H [TotalTime] PT2H10M [DatePublished] 2002-01-19T14:35:00Z [Description] This is a very refreshing dessert after a big meal or on a hot sunny day. The recipe says it serves 6 but when I made it I found that it serves 10. Great flavor [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Healthy", "Kid Friendly", "Free Of...", "Weeknight", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3 1/2", "3", "3", "1", "2/3", "1/2", "1", "1", "4", "2", NA] [RecipeIngredientParts] ["skim milk", "eggs", "granulated sugar", "cornstarch", "butter", "vanilla extract"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 401.2 [FatContent] 11.1 [SaturatedFatContent] 7.7 [CholesterolContent] 101.0 [SodiumContent] 172.8 [CarbohydrateContent] 63.1 [FiberContent] 0.3 [SugarContent] 41.3 [ProteinContent] 11.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large saucepan heat milk over medium heat until bubbles form around the edge of the pan (do not boil]. Add butter,allow it to melt. Meanwhile in a bowl using an electric mixer at high speed beat eggs, egg whites, sugar & cornstarch until very light and fluffy, about 3 minutes. Mix in orange juice and orange peel. Beat in 1 cup of the hot milk into the egg mixture. Slowly whisk the egg mixture into the hot milk. Bring mousse to a boil whisking the entire time until the mixture is thick, about 2 minutes. Remove from heat and stir in the vanilla. Pour mousse into a bowl, cover and put in fridge until cold, about 2 hours. Fold in whipped topping, place in serving dishes (a large wine glass looks great] garnish with an orange and serve or you may cover and put in fridge until you are ready to serve, garnish just before serving.
[Name] Tropical Nut Bread [AuthorId] 6836 [AuthorName] Mary Scheffert [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-01-19T14:35:00Z [Description] Make and share this Tropical Nut Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Nuts", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/3", "4", "4", "1 1/2", "4", "3", "2", "1", "3/4", "1/2", "1/4", "1 1/2"] [RecipeIngredientParts] ["milk", "eggs", "sugar", "flour", "baking powder", "salt", "baking soda", "crushed pineapple", "flaked coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 223.1 [FatContent] 8.4 [SaturatedFatContent] 1.7 [CholesterolContent] 37.1 [SodiumContent] 369.6 [CarbohydrateContent] 32.6 [FiberContent] 1.4 [SugarContent] 14.1 [ProteinContent] 5.2 [RecipeServings] 24.0 [RecipeYield] 2 loaves [RecipeInstructions] To prepare kumquat puree, wash fruits, cut in half& remove seeds. Place halved, de-seeded fruits in a blender or food processor; chop into small pieces. Preheat oven to 350F; grease two 8x4x2\" loaf pans. In a mixing bowl combine milk, eggs& oil. In another bowl, mix dry ingredients. Add liquid mixture& stir until moistened. Fold in kumquat puree, pineapple, coconut& nuts. Pour evenly into prepared pans. Bake 50-60 minutes; cool& remove from pans.
[Name] Sticky Honey Barbecued Ribs [AuthorId] 26721 [AuthorName] Dolphin [CookTime] PT1H [PrepTime] PT24H [TotalTime] PT25H [DatePublished] 2002-01-19T14:36:00Z [Description] Make and share this Sticky Honey Barbecued Ribs recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Summer", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "2", "2", "2", "1/3", "4", "1/4", "1", "1"] [RecipeIngredientParts] ["Chinese barbecue sauce", "ketjap manis", "garlic", "fresh ginger", "honey", "milk", "kumara", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1349.1 [FatContent] 93.3 [SaturatedFatContent] 34.4 [CholesterolContent] 294.0 [SodiumContent] 317.6 [CarbohydrateContent] 60.5 [FiberContent] 4.6 [SugarContent] 29.3 [ProteinContent] 69.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Cut pork into 2-rib portions.", "Place the ribs in a large saucepan, cover with cold water; bring to the boil, simmer, uncovered for 10 minutes.", "Drain well.", "Combine the sauce, kecap manis, garlic, ginger and honey in a large dish.", "Add the ribs to the marinade, cover and refrigerate for several hours or overnight, turning occasionally.", "Meanwhile, peel the husks back from the corn, leaving them attached at the base; remove the silk, fold husks back over the corn.", "Place the corn in a large bowl, add the milk and enough cold water to cover; refrigerate for several hours or overnight.", "Drain the ribs from the marinade, reserve marinade.", "Drain the corn.", "Brush the kumara slices with the oil and barbecue the kumara and corn until tender.", "Barbecue the ribs until browned on both sides and cooked through.", "Transfer the marinade to a small saucepan, bring to the boil and boil, stirring occasionally, for about 5 minutes or until thickened.", "Serve the ribs and sauce with the corn and kumara.", "Marinated pork ribs suitable to freeze.", "Not suitable to microwave.", "COOK'S NOTE: Kecap manis is a thick sweet Indonesian soy sauce." ]
[Name] Low Fat Turkey Sloppy Joes [AuthorId] 22227 [AuthorName] Marty [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-01-19T14:36:00Z [Description] Make and share this Low Fat Turkey Sloppy Joes 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/17/54/2/picDbpMuL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/54/2/picQyY1IE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/54/2/picV485xe.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["< 60 Mins", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1/4", "1/4", "1/2", "1/2", "1", "1/8", "1/2", "1/2", "3/4"] [RecipeIngredientParts] ["ground turkey", "onion", "celery", "green pepper", "corn", "honey", "cayenne powder", "paprika", "dry mustard", "chili powder"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 127.3 [FatContent] 5.2 [SaturatedFatContent] 1.4 [CholesterolContent] 44.8 [SodiumContent] 67.9 [CarbohydrateContent] 9.8 [FiberContent] 1.4 [SugarContent] 3.4 [ProteinContent] 11.1 [RecipeServings] 4.0 [RecipeYield] 4 burgers [RecipeInstructions] In large heavy pan, cook turkey 3 to 5 minutes until no longer pink. Add onion and saute 3 to 5 minutes longer until softened. Add chili, celery, green pepper, corn, tomato sauce, honey and seasoning to turkey. Cover and simmer for 30 minutes, stirring occasionally. Serves 4.
[Name] Chicken Chili [AuthorId] 3288 [AuthorName] TishT [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2002-01-19T14:36:00Z [Description] Another great freeze ahead soup. It heats up well. Can also be used for Chili-Cheese Burritos also posted [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Beans", "Vegetable", "Meat", "Winter", "Spicy", "< 60 Mins", "Freezer", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "1", "3", "3", "1", "2 1/2", "2", "2", "1", "1/2", "2", "2", "1", NA] [RecipeIngredientParts] ["ground cumin", "salt", "boneless skinless chicken breasts", "onion", "garlic", "jalapeno chiles", "dried oregano", "black pepper", "corn", "tomatoes with onion and garlic", "white beans"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 577.9 [FatContent] 11.9 [SaturatedFatContent] 2.0 [CholesterolContent] 131.7 [SodiumContent] 566.9 [CarbohydrateContent] 58.4 [FiberContent] 9.2 [SugarContent] 7.3 [ProteinContent] 63.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Mix 1 tsp cumin,1/2 tsp salt and chicken in bowl.", "Heat half the oil in a pot.", "In 2 batches, brown chicken (approx 5-7 min] using remaining oil for second batch.", "Remove chicken with a slotted spoon to a plate Add onion, green pepper, remaining 1/2 tsp cumin, garlic, jalapeno, oregano and black pepper to pot; saute until vegetables are tender Return chicken to pot.", "Add corn and tomatoes and simmer 15 minutes.", "Stir in remaining 1/2 tsp salt, beans and liquid hot-pepper sauce and simmer 5 minutes to thicken slightly." ]
[Name] Sweet Mint Sauce [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2002-01-19T14:36:00Z [Description] Make and share this Sweet Mint Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Lunch/Snacks", "Grains", "Scottish", "Australian", "European", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Christmas", "< 15 Mins", "Refrigerator", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "3", "1", "1/4", "3"] [RecipeIngredientParts] ["of fresh mint", "boiling water", "confectioners' sugar", "salt", "vinegar"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 12.3 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 147.5 [CarbohydrateContent] 2.5 [FiberContent] 0.4 [SugarContent] 2.0 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Stir the mint into the boiling water. Add the sugar and salt. Leave until cold. Add the vinegar and mix well.
[Name] Ham & Cheese & Onion Mashed Potatoes [AuthorId] 16758 [AuthorName] sheila [CookTime] PT30M [PrepTime] PT12M [TotalTime] PT42M [DatePublished] 2002-01-19T14:36:00Z [Description] Make and share this Ham & Cheese & Onion Mashed Potatoes 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/17/54/5/picqap4KM.jpg" [RecipeCategory] Breads [Keywords] ["Potato", "Vegetable", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "3/4", "1", "1", "1/2"] [RecipeIngredientParts] ["mashed potatoes", "onion", "cooked ham", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 269.8 [FatContent] 18.0 [SaturatedFatContent] 10.2 [CholesterolContent] 69.5 [SodiumContent] 350.1 [CarbohydrateContent] 14.5 [FiberContent] 1.3 [SugarContent] 1.7 [ProteinContent] 12.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Add your onion to the mash potatoes. In bowl add mash potatoes, garlic salt. Spread into greased 1 1/2 quart baking dish; add the diced ham. Fold cheese into whipped cream, spoon over ham. Bake uncovered at 400°F for 15 minutes or golden brown.
[Name] Caramel Corn [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-01-19T14:36:00Z [Description] Make and share this Caramel Corn 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/17/54/6/picMxQwev.jpg" [RecipeCategory] Candy [Keywords] ["Dessert", "< 15 Mins"] [RecipeIngredientQuantities] ["3/4", "1/2", "1/4", "1/8", "1/2", "1/4", "12"] [RecipeIngredientParts] ["brown sugar", "light corn syrup", "water", "cream of tartar", "butter", "baking soda"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 159.9 [FatContent] 7.7 [SaturatedFatContent] 4.9 [CholesterolContent] 20.3 [SodiumContent] 95.0 [CarbohydrateContent] 24.3 [FiberContent] 0.0 [SugarContent] 17.0 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 12 cups [RecipeInstructions] Combine brown sugar, karo syrup, water, cream of tartar and butter in saucepan. Cook to soft ball stage. Remove from heat and cool 1 minute. Stir in soda-- will bubble. Pour over popped corn and stir until coated. Spread on waxed paper to cool.
[Name] Balsamic Strawberries [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-19T14:36:00Z [Description] This is really great. I admit I don't have a wonderful bottle of balsamic and they still were very tasty. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/54/7/picf8YgpI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/54/7/picPp3UCA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/54/7/pic3xi4ma.jpg"] [RecipeCategory] Dessert [Keywords] ["Strawberry", "Berries", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "4"] [RecipeIngredientParts] "fresh strawberries" [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 33.8 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.8 [CarbohydrateContent] 8.0 [FiberContent] 1.9 [SugarContent] 5.2 [ProteinContent] 0.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Rinse berries. Slice and put into a bowl, sprinkle with vinegar.
[Name] Chicken in Red Wine with Raisins [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT5H [PrepTime] PT10M [TotalTime] PT5H10M [DatePublished] 2002-01-19T14:36:00Z [Description] Make and share this Chicken in Red Wine with Raisins recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Fruit", "Meat", "Scottish", "European", "Weeknight", "Stove Top", "Inexpensive"] [RecipeIngredientQuantities] ["10", "3", "4", "6", "1", "1", "1/2", "4", "4", "4", "2", "1/2", "1", "10", NA] [RecipeIngredientParts] ["red wine", "red wine vinegar", "seedless raisins", "ground ginger", "ground cinnamon", "gingerroot", "cloves", "cranberries", "chicken breast fillets", "plain flour", "butter", "chicken broth", "chicken bouillon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 551.0 [FatContent] 12.0 [SaturatedFatContent] 3.5 [CholesterolContent] 118.6 [SodiumContent] 335.8 [CarbohydrateContent] 58.9 [FiberContent] 4.8 [SugarContent] 42.5 [ProteinContent] 40.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put the wine, vinegar, raisins, apricots, ground ginger, cinnamon, fresh ginger, cloves and cranberries in a dish. Add the chicken breasts and spoon the liquid over them. Cover and leave to marinate in a cool place for 3-4 hours or overnight. Remove the chicken from the marinade and dry with paper towel. Reserve the marinade. Coat the chicken in flour. Heat the butter and oil in a large pan, add the chicken, and fry until lightly browned, turn over and fry the other side. Drain on kitchen paper. Pour off any excess fat from the pan, then stir in the stock and reserved marinade and bring to the boil. Return the chicken to the pan, cover tightly and cook for about 30 minutes, until the chicken is tender. Transfer the chicken to a warmed serving plate and keep hot. Boil the liquid until reduced and thickened, and then pour over the chicken. Serve garnished with orange segments. Accompany with rice.
[Name] Burnished Bananas [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-01-19T14:36:00Z [Description] This is a really easy way to get rid of those extra bananas that seem to linger. You can also use unripe bananas. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/54/9/picZrdaNy.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Winter", "< 30 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/2 - 1", "1/2"] [RecipeIngredientParts] ["banana", "honey", "dark rum"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 120.9 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1.3 [CarbohydrateContent] 29.8 [FiberContent] 3.1 [SugarContent] 17.3 [ProteinContent] 1.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400F. Lay unpeeled banana on the oven rack and roast for 15 minutes. The skin will be a uniform black-brown and the inside will be soft. Using a sharp knife, slit the banana from end to end. Drizzle with honey and if desired, rum. Eat with a spoon.
[Name] Val Howard's Oatmeal Cake [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2002-01-19T14:36:00Z [Description] A wonderful cinnamon, oatmeal cake with a nutty topping. Good warm or cold. I got this recipe in the early 70s from a friend I haven't seen in about 30 years. Hello Val! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1", "1", "1 1/3", "1", "1", "1", "2", "1/2", "6", "1/4", "1/2", "1 1/2"] [RecipeIngredientParts] ["water", "butter", "margarine", "rolled oats", "brown sugar", "flour", "cinnamon", "baking soda", "baking powder", "eggs", "butter", "margarine", "evaporated milk", "confectioners' sugar", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 406.8 [FatContent] 21.8 [SaturatedFatContent] 11.4 [CholesterolContent] 86.8 [SodiumContent] 353.2 [CarbohydrateContent] 48.3 [FiberContent] 2.0 [SugarContent] 27.7 [ProteinContent] 6.1 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Bring water and 1 cube margarine to a boil in a small medium-sized pan.", "Add oats and let stand 20 minutes.", "Meanwhile, mix together sugar, flour, cinnamon, soda and baking powder.", "Pour oatmeal over dry ingredients and break 2 eggs over that.", "Mix by hand until blended.", "Pour in greased and floured 9 x 13-inch cake pan.", "Bake at 350 degrees for 35 minutes or until done.", "While cake is baking, mix together nuts, butter, sugar and vanilla.", "When cake is done, remove from oven and spread nut mixture over top." ]
[Name] Kung Pao Chicken [AuthorId] 29229 [AuthorName] tgobbi [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2002-01-19T16:14:00Z [Description] Make and share this Kung Pao Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Chinese", "Asian", "Low Cholesterol", "Healthy", "< 30 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["1/2", "2 -3", NA, "1/2", "3", "1/2", "1", "2", "1", "3", "1 -3", "2", "1/2", "1", "1/4", "1", "1 -3", "2", "1", "1", "1/4"] [RecipeIngredientParts] ["chicken breast", "cornstarch", "peanuts", "salt", "cornstarch", "dry sherry", "garlic", "scallions", "green bell pepper", "bamboo shoot", "sugar", "dark soy sauce", "dry sherry", "vinegar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 540.6 [FatContent] 34.7 [SaturatedFatContent] 6.5 [CholesterolContent] 73.5 [SodiumContent] 1135.8 [CarbohydrateContent] 18.4 [FiberContent] 5.2 [SugarContent] 7.0 [ProteinContent] 37.7 [RecipeServings] nan [RecipeYield] 1 depends on how many dishes are served [RecipeInstructions] Have a heat proof bowl handy. Line it with a heat proof colander or sieve. You will cook the chicken in what seems a lot of oil but it gets poured into the sieve allowing any excess to drain off while you finish the dish. The fire should be on high for the whole cooking process. Heat a wok to smoking and pour in enough oil to cover the chicken. When the oil is hot, carefully add the chicken. Stir until just cooked. This shouldn't take more than a minute or so. Carefully pour the contents of the wok into the sieve-lined bowl. Reheat the wok and pour in 2- 3 T of the oil. Add the dried chilies and stir them until they're charred. (Warning: make sure you have your exhaust fan turned on high since the chilies throw off some nasty fumes]! Stir in the seasonings; when they start to smell strong (about 10- 20 seconds] add the vegetables. Stir fry until they are cooked but still crispy (a minute or two]. Give the sauce a good stir and pour into the wok. Stir until it begins to bubble. Return the chicken and keep stirring to heat through. Thicken by stirring a little of the binder into the sauce. (Note: add only a little of the binder at a time to avoid making the sauce gummy]. Stir in a few drops of sesame oil. Sprinkle the peanuts on top. Serve immediately on a heated platter.
[Name] New York Black and Whites [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT2H [PrepTime] PT1H [TotalTime] PT3H [DatePublished] 2002-01-19T16:14:00Z [Description] This is the grand dame of all cookies. The biggest one at the bakery, the one calling out to you at the coffee shop. Which side do you eat first? [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "3/4", "1/4", "1 1/3", "2/3", "1/2", "2", "2 1/2", "2", "3/4", "1/3", "1/4", "5", "3/4", "2"] [RecipeIngredientParts] ["flour", "salt", "baking soda", "sugar", "butter", "shortening", "eggs", "vanilla extract", "light corn syrup", "sour cream", "light corn syrup", "powdered sugar", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 305.9 [FatContent] 11.4 [SaturatedFatContent] 5.4 [CholesterolContent] 31.4 [SodiumContent] 128.2 [CarbohydrateContent] 50.0 [FiberContent] 0.8 [SugarContent] 35.4 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 25 four inch cookies [RecipeInstructions] Preheat the oven to 350, grease several baking sheets or coat with nonstick spray. In a medium bowl, thouroughly stir together the flour, salt and baking soda, set aside. In a large bowl, with an electric mixer on medium speed beat together the sugar, butter and shortening until well blended and fluffy, about 2 minutes. Add the eggs, vanilla, corn syrup and lemon extract and beat until evenly incorporated. Beat in half of the flour mixture until evenly incorporated. On low speed, beat in the sour cream. Beat or stir in the remaining flour mixture just until well blended and smooth. Let dough stand to firm up for about 5 minutes. Using a scant 1/4 c measure of dough, shape into balls with lightly breased hands. Place on the baking sheets about 3-1/2 apart. Using your hands, press and pat the balls into about 3-1/4\" in diameter. Bake the cookies, 1 sheet at a time on the middle rack 10-14 minutes unti lightly browned at the edges and the tops spring back when touched. Transfer the sheet to a wire rack until the cookies firm up a bit, about 1-2 minutes. Transfer the cookies to wire racks using a spatula, let stand until completely cooled. For the Fondants---------. In a medium heavy saucepan, bring 1/2 c water and the corn syrup just to a boil over medium high heat. Remove from the heat and stir in the powdered sugar and anilla until completely smooth. Place the chocolate into a small deep bowl. Pour 2/3 c of the hot vanilla fondant over the chocolate. Stir until the chocolate is partially melted. Pour another 1/2 c of the vanilla fondant over the chocolate. Stirring constantly, thin the chocolate fondant out by adding 3-4 Tbls of hot water a little at a time, should be fluid but not runny. Stir until the chocolate melts completely and the water is incorporated. To Ice---------. Set the wire racks with the cookies over waxed paper to catch the drips. Using a small, wide bladed spatula, spreader or table knife, immediately ice half of each cookie with the chocolate fondant. If the fondant stiffenes as you are working, thin it by adding a few drops of hot water and stirring, if it cools completely, rewarm over low heat, stirring. If necessary, adjust the consistency of the vanilla fondant by stirring in additional powdered sugar or hot water until fluid but not runny. Ice the 2nd half of each cookie with the vanill fondant. Let the cookies stand until the icing sets, 2-4 hours. Store the cookies in a single layer or between wax paper in an airtight container for up to 1 week or in the freezer for 1 month. Like they'll last that long!
[Name] Peanut Butter Cocoa Fudge [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2002-01-19T16:14:00Z [Description] Make and share this Peanut Butter Cocoa Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1/2 - 1", "2", "1/4", "3", "1/4", "1/2"] [RecipeIngredientParts] ["oleo", "sugar", "milk", "peanut butter", "vanilla"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 117.5 [FatContent] 5.3 [SaturatedFatContent] 1.1 [CholesterolContent] 0.4 [SodiumContent] 58.0 [CarbohydrateContent] 17.7 [FiberContent] 0.4 [SugarContent] 16.9 [ProteinContent] 0.9 [RecipeServings] 24.0 [RecipeYield] 1 pound [RecipeInstructions] Mix oleo, sugar, milk, and cocoa. Cook over medium heat; boil until mixture forms a soft ball in water. Remove from heat; mix in peanut butter and vanilla. Pour into buttered dish and let cool. Cut and eat.
[Name] Peanut Butter Fudge [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2002-01-19T16:15:00Z [Description] Make and share this Peanut Butter Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1 1/2", "1", "1 1/4"] [RecipeIngredientParts] ["granulated sugar", "brown sugar", "milk", "creamy peanut butter", "margarine", "vanilla"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 179.8 [FatContent] 6.7 [SaturatedFatContent] 1.5 [CholesterolContent] 1.1 [SodiumContent] 68.8 [CarbohydrateContent] 28.6 [FiberContent] 0.7 [SugarContent] 26.9 [ProteinContent] 3.3 [RecipeServings] 32.0 [RecipeYield] 32 pieces [RecipeInstructions] Mix brown and granulated sugars with milk in a large pot. Bring to a boil Stir in the peanut butter; reduce your heat to medium and bring back to a boil stirring constantly. When mix forms a ball in a glass of cold water, remove from heat and stir the margarine and the vanilla into the mixture. Stir constantly till fudge begins to harden, always stirring in the same direction. Pour into buttered pan and cool. Cut into squares after cooled.
[Name] Coconut Cream Pie [AuthorId] 20895 [AuthorName] Rhonda O [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-01-19T16:16:00Z [Description] Make and share this Coconut Cream Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Coconut", "Fruit", "Nuts", "Potluck", "Spring", "Summer", "Winter", "Christmas", "Hanukkah", "Ramadan", "< 60 Mins", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "2/3", "1/2", "2 1/2", "3", "1", "1", "3 -6"] [RecipeIngredientParts] ["cornstarch", "sugar", "salt", "milk", "eggs", "vanilla", "flaked coconut", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 301.0 [FatContent] 12.8 [SaturatedFatContent] 6.6 [CholesterolContent] 90.0 [SodiumContent] 334.9 [CarbohydrateContent] 41.1 [FiberContent] 0.6 [SugarContent] 26.3 [ProteinContent] 5.9 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] Mix corntarch, sugar, & salt in double boiler top . Slowly pour in milk, cook over boiling water . Stir constantly until thick enough to mold slightly when dropped from spoon . Cover cook 10 minutes longer. Stir a little Hot mixture into egg yolks beaten, then stir all into hot mixture . Cook 2 mins . remove from water, stir in vanilla & 3/4 cup coconut . beat egg whites with remaining sugar . Pour hot mixture into pie crust. top with egg whites . top with 1/4 cup coconut . Bake at 425 for 5 mins to brown top .
[Name] Potato Gratin with Goat Cheese and Garlic [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT1H10M [PrepTime] PT20M [TotalTime] PT1H30M [DatePublished] 2002-01-19T16:16:00Z [Description] This is from Cooking Lights "Lighten Up" section where they take a favorite recipe and "Lighten" it up a bit. This got great reviews at my house. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/55/6/picp9iYAA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/55/6/picoxtdU0.jpg"] [RecipeCategory] Potato [Keywords] ["Cheese", "Vegetable", "Potluck", "Winter", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "3/4", "1/8", "1", "5", NA] [RecipeIngredientParts] ["half-and-half", "flour", "1% low-fat milk", "salt", "black pepper", "ground nutmeg", "garlic", "yukon gold potatoes"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 126.0 [FatContent] 3.5 [SaturatedFatContent] 2.1 [CholesterolContent] 11.3 [SodiumContent] 284.9 [CarbohydrateContent] 20.9 [FiberContent] 1.6 [SugarContent] 2.2 [ProteinContent] 3.5 [RecipeServings] 9.0 [RecipeYield] 9 2/3 cup servings [RecipeInstructions] ["Preheat oven to 400F degrees.", "Combine 2 Tbls half and half with flour in a large bowl, stirring with a whisk.", "Add the remaining half and half, cheese and next 5 ingredients, stirring with a whisk.", "Arrange half the potatoes in a single layer in an 11x7\" baking dish coated with cooking spray.", "Pour half of the milk mixture over the potatoes, stirring the milk mixture right before adding.", "Repeat procedure with remaining potatoes and mlk mixture.", "Bake at 400F for 1 hour and 10 minutes, or until potatoes are tender and golden brown." ]
[Name] Delicious Strawberry Bread [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-01-19T16:16:00Z [Description] Make and share this Delicious Strawberry Bread recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/55/7/picoqBTH4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/55/7/picj4avAH.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Strawberry", "Berries", "Fruit", "Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1", "3", "1 1/2", "2", "1"] [RecipeIngredientParts] ["strawberry", "eggs", "flour", "sugar", "cinnamon", "baking soda"] [AggregatedRating] 4.5 [ReviewCount] 21.0 [Calories] 2402.6 [FatContent] 121.1 [SaturatedFatContent] 17.5 [CholesterolContent] 423.0 [SodiumContent] 774.3 [CarbohydrateContent] 301.2 [FiberContent] 7.7 [SugarContent] 154.6 [ProteinContent] 32.5 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] In a large bowl, combine strawberry puree, eggs and oil. Blend in sugar, cinnamon and baking soda. Add flour. Pour into 2 greased and floured 9x5\" loaf pans. Bake 40-50 minutes at 350F. Cool completely before removing from pans. Serve with sweetened cream cheese.
[Name] Cherry Cordials [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT2M [PrepTime] PT10M [TotalTime] PT12M [DatePublished] 2002-01-19T16:18:00Z [Description] Make and share this Cherry Cordials recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1/2", "4 1/2", "2", "1", "1/2", "80", "1", "1"] [RecipeIngredientParts] ["butter", "powdered sugar", "milk", "vanilla extract", "maraschino cherries", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 131.0 [FatContent] 4.9 [SaturatedFatContent] 3.0 [CholesterolContent] 6.2 [SodiumContent] 18.2 [CarbohydrateContent] 23.1 [FiberContent] 0.8 [SugarContent] 21.8 [ProteinContent] 0.4 [RecipeServings] 40.0 [RecipeYield] 80 cherries [RecipeInstructions] In a large mixing bowl, cream butter and sugar till soft and fluffy. Blend in milk and flavorings. Shape mixture into half-inch balls and press a cherry (MAKE SURE THEY ARE NOT WET] into center of each ball or mold mixture around each cherry. Place on wax paper and refrigerate till ready to dip in chocolate. • To Dip: Melt parafin and chocolate chips and dip.
[Name] Banana Split Dessert or Salad [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-19T16:28:00Z [Description] Make and share this Banana Split Dessert or Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Kid Friendly", "Summer", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["12", "14", "21", "1", "4", "1"] [RecipeIngredientParts] ["Cool Whip", "sweetened condensed milk", "cherry pie filling", "crushed pineapple", "bananas"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 735.1 [FatContent] 32.2 [SaturatedFatContent] 17.7 [CholesterolContent] 22.5 [SodiumContent] 270.0 [CarbohydrateContent] 106.5 [FiberContent] 5.0 [SugarContent] 65.2 [ProteinContent] 11.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine Cool Whip and condensed milk in a bowl, beating well. Fold in remaining ingredients. Chill in fridge till serving time.
[Name] Reese's Cup Candy [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT2M [PrepTime] PT5M [TotalTime] PT7M [DatePublished] 2002-01-19T16:28:00Z [Description] Make and share this Reese's Cup Candy recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1 1/2", "1"] [RecipeIngredientParts] ["graham cracker crumbs", "peanut butter", "powdered sugar", "chocolate chips"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 380.1 [FatContent] 20.8 [SaturatedFatContent] 7.5 [CholesterolContent] 0.0 [SodiumContent] 168.9 [CarbohydrateContent] 48.0 [FiberContent] 3.4 [SugarContent] 36.5 [ProteinContent] 7.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix all but chocolate chips together and press into a small square cake pan. Melt chocolate chips and pour over top. Harden and enjoy.
[Name] Versatile Fluffy Jello [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-19T16:28:00Z [Description] Talk about a versatile dish--can't get any more versatile than this. AND if it has all the things in it you like, how can you go wrong? [Images] character(0) [RecipeCategory] Gelatin [Keywords] ["Dessert", "Pineapple", "Cheese", "Tropical Fruits", "Fruit", "Summer", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", NA, NA, NA, NA] [RecipeIngredientParts] ["cottage cheese", "Jello gelatin", "Cool Whip", "coconut", "pineapple"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 224.9 [FatContent] 11.3 [SaturatedFatContent] 8.8 [CholesterolContent] 13.7 [SodiumContent] 427.3 [CarbohydrateContent] 18.6 [FiberContent] 0.0 [SugarContent] 15.9 [ProteinContent] 12.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Sprinkle Jello on cottage cheese and add Cool Whip. Mix Well. Add your heart's desire and mix well. Walla--Enjoy!
[Name] Dirt Cake [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-01-19T16:28:00Z [Description] This makes a really cute center piece and tastes very refreshing. It is not hard to make and is very tasty. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Potluck", "Spring", "Summer", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "6", "3/4", "3", "2 1/2", "1"] [RecipeIngredientParts] ["cream cheese", "oleo", "powdered sugar", "instant vanilla pudding", "milk", "Cool Whip"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 777.4 [FatContent] 40.8 [SaturatedFatContent] 18.2 [CholesterolContent] 41.9 [SodiumContent] 997.7 [CarbohydrateContent] 97.8 [FiberContent] 1.9 [SugarContent] 73.3 [ProteinContent] 8.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Combine cream cheese, oleo and powdered sugar; set aside.", "Mix milk and pudding well.", "Now combine the cream cheese mixture with the pudding and add the 8-ounce carton of Cool Whip.", "In a large plastic flower pot, put a layer of crushed Oreos, then a layer of pudding mixture. Repeat till almost full, ENDING WITH A LAYER OF OREOS.", "Refrigerate for 24 hours.", "When ready to serve, stick a silk or artificial flower in top and a small plastic child's shovel in and set on table.", "Very cute--enjoy." ]
[Name] Strawberry Cream Pizza [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT15M [PrepTime] PT45M [TotalTime] PT1H [DatePublished] 2002-01-19T16:28:00Z [Description] I'm not sure were this originally came from. I believe it came from a magazine, but I got it from one of our potlucks at work. You talk about good? This is! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/56/3/pica8bYJm.jpg" [RecipeCategory] Dessert [Keywords] ["Strawberry", "Berries", "Fruit", "Low Protein", "Potluck", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2 - 1", "1", "1/2", "1", "1", "1/4", "1", NA, "3", "1", "1"] [RecipeIngredientParts] ["margarine", "flour", "powdered sugar", "cream cheese", "Cool Whip", "sugar", "fresh strawberries", "strawberry Jell-O gelatin dessert", "cornstarch", "sugar", "water"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 530.1 [FatContent] 28.6 [SaturatedFatContent] 14.0 [CholesterolContent] 31.2 [SodiumContent] 233.9 [CarbohydrateContent] 66.7 [FiberContent] 1.9 [SugarContent] 49.5 [ProteinContent] 4.3 [RecipeServings] 8.0 [RecipeYield] 8 sevings [RecipeInstructions] • Dough: Mix margarine, flour, powdered sugar. Spread on Pizza pan (may use 1 roll of refrigerator sugar cookies instead of making dough]. Bake at 325° for 13 to 15 minutes. Watch closely for browning. • Cream Topping: Mix cream cheese, Cool Whip and sugar until creamy; spread on COOLED crust. • Strawberry Topping: Wash, drain and slice 1 quart berries and add to glaze. Spread on cream topping. • Glaze: Combine Jello, cornstarch, sugar and water. Heat to boiling, stirring constantly until thickened. Cool and spread on cream topping. Enjoy.
[Name] Delightful 4 Layer Dessert [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-01-19T16:28:00Z [Description] Very good--take this to a family get together and you are stuck bringing it every time for the rest of your life. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cheese", "Potluck", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2 - 1", "1/2", "1", "1", "1", "1", NA, "2", "3"] [RecipeIngredientParts] ["oleo", "flour", "Cool Whip", "powdered sugar", "cream cheese", "coconut", "instant chocolate pudding mix", "milk"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 545.5 [FatContent] 32.0 [SaturatedFatContent] 13.2 [CholesterolContent] 44.0 [SodiumContent] 665.7 [CarbohydrateContent] 57.4 [FiberContent] 2.1 [SugarContent] 29.8 [ProteinContent] 9.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] First Layer: Cream oleo, flour and nuts together; pat and spread in a 9x12-inch pan. Bake in 350° oven for 20 minutes and then cool. Second Layer: Mix Cool Whip, powdered sugar and cream cheese well; spread over first layer and then sprinkle generously with coconut (if desired]. Third Layer: Mix and beat milk and chocolate pudding until thick; spread over second layer. Fourth Layer: Use rest of Cool Whip and spread over top; sprinkle with coconut (if desired]. Refrigerate. Cut into squares to serve; sprinkle with nuts. Yum, yum.
[Name] Oreo Cookie Dessert [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-19T16:28:00Z [Description] This is a recipe one of the girls at the hospital used to bring to our potlucks. We all loved it--it's a real good summer treat. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Potluck", "Summer", "< 15 Mins"] [RecipeIngredientQuantities] ["46", "1/2", "1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["butter", "margarine", "ice cream", "Cool Whip", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 662.6 [FatContent] 36.9 [SaturatedFatContent] 18.6 [CholesterolContent] 63.0 [SodiumContent] 452.3 [CarbohydrateContent] 78.9 [FiberContent] 3.3 [SugarContent] 53.0 [ProteinContent] 7.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Combine cookie crumbs and butter in a bowl, mixing well. Press into 9x14-inch pan. Slice ice cream and press over cookie mixture. Spread with Cool Whip. Drizzle with chocolate syrup and top with pecans. Freeze until firm.
[Name] Chinese Duck Salad [AuthorId] 4470 [AuthorName] Bergy [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-19T16:29:00Z [Description] I have not made this salad but posted it by request. It is from Jeff Smith's "The Frugal Gourmet cooks Three ancient cuisines" I have made many excellent recipes from this cook book [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Duck", "Poultry", "Vegetable", "Meat", "Chinese", "Asian", "< 15 Mins", "No Cook"] [RecipeIngredientQuantities] ["1/2", "3/4", "1/4", NA, "2", "2", "1/2", "2", NA] [RecipeIngredientParts] ["boneless duck meat", "bean sprouts", "iceberg lettuce", "light soy sauce", "sugar", "sesame seeds", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 119.2 [FatContent] 9.2 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 508.8 [CarbohydrateContent] 7.2 [FiberContent] 2.2 [SugarContent] 4.2 [ProteinContent] 4.4 [RecipeServings] 4.0 [RecipeYield] 4 servings as part of a Chinese meal [RecipeInstructions] Mix the dressing with a whisk. Place ingredients in a salad bowl. Toss with dressing. Serve over iceberg lettuce.
[Name] One Ingredient Soft Caramel [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT4H [PrepTime] PT0S [TotalTime] PT4H [DatePublished] 2002-01-19T16:31:00Z [Description] Make and share this One Ingredient Soft Caramel recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Candy", "Dessert", "Canadian", "Scottish", "European", "Healthy", "Kid Friendly", "High In...", "Weeknight", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] "1" [RecipeIngredientParts] "sweetened condensed milk" [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 171.7 [FatContent] 4.7 [SaturatedFatContent] 2.9 [CholesterolContent] 18.2 [SodiumContent] 67.9 [CarbohydrateContent] 29.1 [FiberContent] 0.0 [SugarContent] 29.1 [ProteinContent] 4.2 [RecipeServings] 10.0 [RecipeYield] 1 or more cans of caramel [RecipeInstructions] ["For an easy caramel topping or dip, simply heat Eagle Brand using the following directions. For safety reasons, heating the unopened can (an old cooking method] is NOT recommended. Instead use one of the following methods.", "OVEN METHOD; Pour 1 can Eagle Brand sweetened condensed milk into 9 inch pie plate. Cover with aluminum foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 425° for 1 1/2 hours or until thick and caramel colored.", "STOVETOP METHOD; Pour 1 can Eagle Brand sweetened condensed milk into top of double boiler; place over boiling water. Over low heat, simmer 1 to 1 1/2 hours or until thick and caramel colored. Beat until smooth.", "MICROWAVE METHOD; Pour 1 can Eagle Brand sweetened condensed milk into 2-quart glass measuring cup. Cook on 50% power (medium] 4 minutes, stirring briskly every 2 minutes until smooth. Cook on 30% power (medium-low] 20 to 26 minutes or until very thick and caramel-colored, stirring briskly every 4 minutes during the first 16 minutes and every 2 minutes the last 4 to 10 minutes.", "CAUTION: NEVER HEAT UNOPENED CAN", "NEVER let the water level get down to the top of the can (s], because this could cause the can (s] to explode." ]
[Name] Bodacious Beefy Bacon Biscuits for Bonzo [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2002-01-19T16:32:00Z [Description] Make and share this Bodacious Beefy Bacon Biscuits for Bonzo recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Grains", "Meat", "Southwestern U.S.", "Canadian", "Scandinavian", "Australian", "European", "Weeknight", "For Large Groups", "Oven", "Small Appliance", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "4", "3", "1", "3", "4", "1/2", "2", "1", "3"] [RecipeIngredientParts] ["bacon", "bacon grease", "powdered milk", "dry buttermilk", "salt", "sugar", "egg", "whole wheat flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 202.3 [FatContent] 9.5 [SaturatedFatContent] 4.0 [CholesterolContent] 25.8 [SodiumContent] 233.0 [CarbohydrateContent] 24.4 [FiberContent] 2.6 [SugarContent] 4.1 [ProteinContent] 6.5 [RecipeServings] nan [RecipeYield] 16-20 dog biscuits [RecipeInstructions] In a food processor fitted with metal blade, process jerky and bacon until you have tiny crumbs- set aside. In a large bowl, pour beef bouillon or meat juices over grease. Stir in powdered milk, salt, sugar, egg, cereal crumbs and crumbled bacon/jerky. Add flour, ¼ to ½ cup at a time, mixing well after each addition. Knead 4 to 5 minutes, adding more flour if necessary to make very stiff dough. Pat or roll to between ¼-inch and ½-inch thickness. Cut into bone shapes and place on a greased baking sheet. Bake at 325 degrees for 45 minutes. Cool on a wire rack. Say\"Woof! \".
[Name] Frost on the Pumpkin Pie [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT6M [PrepTime] PT20M [TotalTime] PT26M [DatePublished] 2002-01-19T16:32:00Z [Description] I can't even begin to tell you how good this pie is. Makes a beautiful presentation: and is just fabulous! It comes from a Pillsbury cookbook. I have made it for years. Very easy. Time is mostly chilling. Great for a special occasion. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Thanksgiving", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "3", "1/2", "1/4", "1/8", "1/3", "1", "1", "1", "1", "1/2", "1/4", "1"] [RecipeIngredientParts] ["graham cracker crumbs", "sugar", "cinnamon", "nutmeg", "clove", "butter", "sour cream", "canned pumpkin", "cinnamon", "ginger", "clove"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 288.4 [FatContent] 22.0 [SaturatedFatContent] 14.7 [CholesterolContent] 35.3 [SodiumContent] 234.4 [CarbohydrateContent] 22.1 [FiberContent] 1.6 [SugarContent] 14.3 [ProteinContent] 2.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350F degrees. In small bowl, combine all crust ingredients. Stir until well blended. Reserve 2 Tbsp for topping. Press remaining crumbs in 9 inch pie pan. Bake at 350* for 6 minutes. Cool. In large bowl, combine all filling ingredients EXCEPT whipped topping. Beat for 2 minutes at medium speed. Fold in 1 cup whipped topping, pour into crust. Spread remaining topping over filling. Sprinkle with crumbs. Chill at least 4 hours.
[Name] your favorite meatloaf with a twist [AuthorId] 23005 [AuthorName] tiptoe [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2002-01-19T16:33:00Z [Description] Make and share this your favorite meatloaf with a twist recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Kid Friendly", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] [NA, "2 -3", "3", "1/2"] [RecipeIngredientParts] ["mashed potatoes", "cheese"] [AggregatedRating] 1.0 [ReviewCount] 2.0 [Calories] 251.7 [FatContent] 11.0 [SaturatedFatContent] 5.2 [CholesterolContent] 24.1 [SodiumContent] 868.6 [CarbohydrateContent] 29.7 [FiberContent] 2.4 [SugarContent] 3.1 [ProteinContent] 8.3 [RecipeServings] nan [RecipeYield] 1 as your favorite recipe [RecipeInstructions] put half the meatloaf mixture in baking dish, then place the hotdogs onto the mixture and put the remaining mixture over the hotdogs to cover and bake as usual. when done baking per your recipe, spread with the mash potatoes on the top and sprinkle with the cheese and bake until the cheese is melted and the potatoes have a golden brown color.
[Name] salmon loaf supreme [AuthorId] 13109 [AuthorName] Dianne Lewis [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2002-01-19T16:34:00Z [Description] This is a salmon loaf I have been making since the 1960's and everyone that has ever tried it, raves over it. It takes a little more time than some but it is worth it!! This is also great cold. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/2", "3", "1/4", "1/3", "3", "2", "1", "1/8", "3"] [RecipeIngredientParts] ["salmon", "milk", "butter", "margarine", "onions", "lemon juice", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 20.0 [Calories] 271.9 [FatContent] 14.6 [SaturatedFatContent] 6.8 [CholesterolContent] 140.9 [SodiumContent] 280.4 [CarbohydrateContent] 13.2 [FiberContent] 0.6 [SugarContent] 1.3 [ProteinContent] 21.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Drain salmon, reserving liquid. Flake salmon. Scald the milk, add breadcrumbs and butter and let stand 5 minutes. Add salmon liquid and beat until smooth. Add egg yolks,onion,lemon juice,pepper,and salmon;mix thoroughly. Fold in egg whites. Pour in a well greased 1 1/2 quart loaf pan. Bake in 350 degree oven 50 to 60 minutes or until firm in the center,remove from oven and let stand for 5 minutes. Loosen from side of pan with a spatula and invert onto plate. I usually make creamed peas to go with this or sometimes I use a can of celery soup diluted with half a can of milk, both ways are great. This has been a favorite of mine for years, it is a little fussy but trust me, it is worth it.
[Name] Bean Salad [AuthorId] 7119 [AuthorName] Kathleen Nelson [CookTime] PT5M [PrepTime] PT4H [TotalTime] PT4H5M [DatePublished] 2002-01-19T16:35:00Z [Description] Make and share this Bean Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Weeknight", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "3", "1/2", "1", "1/2", "1", "1", "1/2", "2", "3"] [RecipeIngredientParts] ["garbanzo beans", "onion", "celery", "vinegar", "honey", "salt", "pepper", "dry mustard", "celery seeds"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 170.6 [FatContent] 11.8 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 371.2 [CarbohydrateContent] 14.1 [FiberContent] 2.7 [SugarContent] 3.0 [ProteinContent] 2.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Clean beans and break into 1-inch pieces. Rinse canned beans and place all in bowl. Heat oil, vinegar, salt, pepper, mustard, celery seed and honey for 5 minutes on medium-low heat. Mix with beans, pepper and celery. Place in fridge for 4 hours or more. Add onion before serving.
[Name] Rumbledthumps [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2002-01-19T16:35:00Z [Description] The name for this British dish means "mixed together" - rumbled, and "bashed together" - thumped. This is a meatless main course but can also be served as a vegetable dish along with meat. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/57/4/piclSFeXM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/57/4/picgh4voK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/57/4/picdhYBHu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/57/4/piciIwa44.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Cheese", "Vegetable", "Scottish", "Welsh", "European", "Low Protein", "Kid Friendly", "< 60 Mins", "Oven", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "3", NA, "2", NA, NA, NA] [RecipeIngredientParts] ["potato", "spring cabbage", "kale", "onions", "leeks", "butter", "cheddar cheese", "fresh chives", "black pepper", "salt"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 335.8 [FatContent] 22.2 [SaturatedFatContent] 14.0 [CholesterolContent] 60.6 [SodiumContent] 238.6 [CarbohydrateContent] 29.1 [FiberContent] 5.5 [SugarContent] 6.2 [ProteinContent] 7.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Slice the potatoes thickly and boil in salted water. Once cooked, drain and mash. Slice the cabbage and steam or boil gently in salted water, do not over cook! Melt the butter in a heavy bottomed pan and cook the onions or leeks. Once they are all completely soft, add the cooked potatoes and cabbage. Add a little cream, season to taste and beat together. Place the mixture in an oven safe dish, cover with shredded sharp cheddar cheese and place under a hot broiler to brown. Garnish with chives and serve.
[Name] Stewed Veal in a Cream and Lemon Sauce [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H45M [PrepTime] PT15M [TotalTime] PT2H [DatePublished] 2002-01-19T16:36:00Z [Description] This recipe is from the 'Compleat Housewife' written in 1729. It is a most satisfying and delicate dish, and is traditionally served with plain, boiled, fluffy rice. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/57/5/picG5Ddhq.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Veal", "Grains", "Fruit", "Meat", "Belgian", "European", "Potluck", "Weeknight", "Stove Top", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["2 1/2", "2 -3", "2", "20", NA, "1", "1 1/2", "5", "1", "1", NA] [RecipeIngredientParts] ["anchovies", "fresh thyme", "chicken broth", "butter", "plain flour", "heavy cream", "nutmeg", "lemon", "lemon slice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 459.2 [FatContent] 27.2 [SaturatedFatContent] 13.8 [CholesterolContent] 203.3 [SodiumContent] 390.4 [CarbohydrateContent] 10.5 [FiberContent] 0.5 [SugarContent] 1.9 [ProteinContent] 40.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Trim the veal of fat and sinews and cut it into neat cubes. Put them into a saucepan with the anchovies and thyme and cover with stock. Season lightly and simmer, covered for 1 hour or so until tender. The veal must cook gently or it will shrink and toughen. When completely tender, strain the stock into a jug and keep the veal on one side, removing the stalks of thyme. Melt the butter in a saucepan and stir in the flour. When it starts to froth gradually add the veal cooking liquid, stirring it in between each addition so that you have a smooth sauce. Let it simmer for 10 minutes then stir in the cream. Season the sauce with nutmeg and lemon zest and if necessary with salt and pepper. Put the meat back in the sauce and simmer gently until heated through. Serve garnished with slices of lemon.
[Name] Steak Pie with Cheese Crust [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT2H30M [PrepTime] PT15M [TotalTime] PT2H45M [DatePublished] 2002-01-19T16:50:00Z [Description] Make and share this Steak Pie with Cheese Crust 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/17/57/6/piccBxdF1.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Grains", "Cheese", "Vegetable", "Meat", "Scottish", "European", "Kid Friendly", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "4", "1/2", "1/4", NA, NA, "2", "20", "5", "1", "2 1/2", "3"] [RecipeIngredientParts] ["seasoned flour", "onions", "carrots", "mixed herbs", "nutmeg", "salt", "black pepper", "cloves", "plain flour", "salt", "butter", "cheshire cheese", "lancashire cheese"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 425.3 [FatContent] 24.3 [SaturatedFatContent] 12.1 [CholesterolContent] 113.2 [SodiumContent] 513.9 [CarbohydrateContent] 20.7 [FiberContent] 1.9 [SugarContent] 2.8 [ProteinContent] 29.7 [RecipeServings] nan [RecipeYield] 1 large pie [RecipeInstructions] Preheat oven to 375 F degrees. Roll the meat in the seasoned flour. Reserve 2 teaspoons of the excess flour. Heat the fat or oil and just soften the onions and carrots in it but do not let them color. Remove them and put them in a flameproof dish. In the same fat quickly brown the meat all over and add it to the vegetables. Add the herbs and spices to the pan juices, together with the reserved seasoned flour. Mix well to absorb the fat, then add the stock and mix well until it boils and becomes smooth. Pour the thickened stock over the meat and vegetables, bring back to the boil then cover and put into the oven for 1-1½ hours. Meanwhile, make the crust by putting the flour and salt into a bowl, then rubbing in the butter until it is like coarse breadcrumbs. Add the cheese and mix well. When the meat is cooked, allow to cool slightly, then sprinkle the pastry mix evenly over the meat and bake for about 30 minutes or until it is golden and cooked.
[Name] Sweetened Cream Cheese [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-19T17:37:00Z [Description] Make and share this Sweetened Cream Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Cheese", "Kid Friendly", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2"] [RecipeIngredientParts] ["cream cheese", "honey", "milk"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 977.7 [FatContent] 84.9 [SaturatedFatContent] 53.4 [CholesterolContent] 269.3 [SodiumContent] 685.0 [CarbohydrateContent] 41.7 [FiberContent] 0.1 [SugarContent] 35.0 [ProteinContent] 18.1 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Beat the cream cheese with an electric mixer until smooth. Add honey and cream or milk until of spreading consistency.
[Name] Fried Sweet Potato Pies [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT2H [PrepTime] PT45M [TotalTime] PT2H45M [DatePublished] 2002-01-19T17:37:00Z [Description] Make and share this Fried Sweet Potato Pies recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Potato", "Vegetable", "Low Protein", "Kid Friendly", "Weeknight", "Oven", "Deep Fried", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", NA, "2", "1", "1", "2", "3/4", "3 -4", "1", "1/4", "1", "1/4", "2", NA, "1", "2 -3"] [RecipeIngredientParts] ["sweet potatoes", "flour", "salt", "sugar", "sugar", "vegetable shortening", "ground cinnamon", "nutmeg", "Bourbon", "powdered sugar", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 318.9 [FatContent] 14.7 [SaturatedFatContent] 4.1 [CholesterolContent] 17.8 [SodiumContent] 53.5 [CarbohydrateContent] 43.9 [FiberContent] 2.4 [SugarContent] 18.5 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] 12 pies [RecipeInstructions] Preheat oven to 375°F. In a large mixing bowl, toss the sweet potatoes with the oil, salt and pepper. Put them on a baking sheet and roast until tender about 1-1/2 hours. Remove from oven and let cool completely. In a large mixing bowl, combine the flour, salt and 2 tsp sugar. Add the shortening and work it with your hands until the mixture resembles course crumbs. Add the ice water, 1 tbsp at a time. Add only as much as you need to make a smooth ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Turn the dough onto a lightly floured work surface. Roll out into a rectangle about 24x8 inches and about 1/8\" thick. With a sharp knife, cut 12 4-inch squares. Peel the potatoes and put the flesh in a large mixing bowl. Add the egg yolk, cane syrup, cinnamon, nutmeg and a splash of bourbon and mix well. Place about 1/4 cup of the filling into the center of each pastry square. Fold one corner to the opposite corner to form a triangle. Using the tines of a fork, crimp the edges to seal. Heat 4\" of oil in a large heavy pot or electric fryer to 360°F. Fry the pies 2 or 3 at a time until golden brown, turning them once. Remove the pies and drain on paper towels. Sprinkle with remaining 2 tbsp of sugar. Combine the powdered sugar, milk and remaining splash of bourbon in a medium mixing bowl and beat until smooth. Drizzle over the hot pies and serve immediately.
[Name] Devil's Dip [AuthorId] 28120 [AuthorName] treko [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-01-19T17:37:00Z [Description] Excellent dip for parties, company, potlucks etc. It'll disappear quick! From Company's Coming Greatest Hits. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Beans", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["8", "1", "10 1/2", "10", "3", "2", "1", "1 1/2", "1 1/2", "1"] [RecipeIngredientParts] ["cream cheese", "sour cream", "dried chives", "parsley flakes", "chili powder", "monterey jack cheese", "medium cheddar", "chili powder"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 657.7 [FatContent] 59.1 [SaturatedFatContent] 37.0 [CholesterolContent] 169.9 [SodiumContent] 737.6 [CarbohydrateContent] 6.2 [FiberContent] 0.8 [SugarContent] 0.8 [ProteinContent] 27.4 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] Mix first six ingredients in medium bowl. Spread in ungreased 9x13 pan. Sprinkle chili powder over top, adding more if necessary to cover. Add layer of Monterey Jack cheese then layer of cheddar cheese. Sprinkle with chili powder. Bake in 350°F oven for about 20 minutes or for 40 minutes for a crispy effect.
[Name] Asian-Style Salad Dressing [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT3M [TotalTime] PT3M [DatePublished] 2002-01-20T08:53:00Z [Description] This dressing is superb on simple green salads, but it also makes a a dynamite oriental style chicken salad. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Asian", "Vegan", "Low Cholesterol", "Kosher", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1", "2", "1", "1/2"] [RecipeIngredientParts] ["soy sauce", "water", "sherry wine", "mirin", "ground ginger", "white pepper"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 243.5 [FatContent] 18.4 [SaturatedFatContent] 2.6 [CholesterolContent] 0.0 [SodiumContent] 6035.3 [CarbohydrateContent] 10.2 [FiberContent] 1.9 [SugarContent] 2.0 [ProteinContent] 11.9 [RecipeServings] nan [RecipeYield] 1/2 cup [RecipeInstructions] Whisk together all ingredients. Dressing will keep, refrigerated for several weeks.
[Name] The Most Awesome Grande Nachos in the World! [AuthorId] 29059 [AuthorName] Eric Walker [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-01-20T08:53:00Z [Description] On the west banks of the Nile, naw just kidding This recipe is so easy, healthy, and well so darned good you will be forced to make it time and time again. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Cheese", "Beans", "Vegetable", "Meat", "Tex Mex", "Southwestern U.S.", "Mexican", "Potluck", "Spicy", "Microwave", "< 60 Mins", "Oven", "Beginner Cook", "Stove Top", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "1", "1/2", "0.5", NA, "1", "3", "2", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["tortilla chips", "tomatoes", "onion", "green olives", "black olives", "mushroom", "light sour cream", "water", "green chili", "onion", "lettuce"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 900.5 [FatContent] 37.4 [SaturatedFatContent] 9.9 [CholesterolContent] 150.5 [SodiumContent] 1375.4 [CarbohydrateContent] 78.6 [FiberContent] 12.5 [SugarContent] 5.9 [ProteinContent] 63.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brown the beef in large skillet and drain (in colander rinsing with hot water if possible to reduce fat intake]. Return to skillet with water, beans, taco seasoning, onion and green chilies. Cook until everything is mixed well under medium-low heat stirring often until a low boil is achieved. Reduce heat cover and simmer 10 minutes stirring every couple minutes. The construction. On a large plate cover with tortilla chips and dollop generous portions of the meat mixture on chips. Now pour over WARMED cheese sauce. Top with the lettuce next, then what ever order you want of the other veggies except the JP's. Then add the JP's AS MUCH AS YOU CAN MUSTER YEA! A couple dollops of sour cream and you are ready for a very filling, spicy treat that you will not forget--EVER. You should also consider topping with some of my guacamole. You are welcome.
[Name] Triple Fudge Brownies [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2002-01-20T08:53:00Z [Description] Make and share this Triple Fudge 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/17/58/2/1I3ghKhmRGwFTyqgnCIS_0S9A2538.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/58/2/INd1PRBPTkqVDayPeEoX_20180501_101251.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/17582/xSObFa7QRNiCbSOAWiDS_IMG_4730.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/58/2/WrOZWCgRR7MkMoRxnkgA_0S9A2520.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/58/2/0pSVoTSyHZjUxuGUcmAX_0S9A2521.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/58/2/G52g4KRZSJqatPRI2kr2_0S9A2528.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/58/2/BQ5REv9iQBmR7lVtidZb_20180430_225833.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/58/2/wH86RrKWQfWf31wwhJcA_IMG_4730.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/58/2/picCIykUc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/58/2/picZxUnsi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/58/2/piceQqpm2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/58/2/picf0ocea.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/58/2/picdBSRkr.jpg" ] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "Kosher", "Potluck", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", NA, "1", "2", NA] [RecipeIngredientParts] ["instant chocolate pudding mix", "milk", "confectioners' sugar"] [AggregatedRating] 5.0 [ReviewCount] 49.0 [Calories] 88.1 [FatContent] 3.8 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 122.3 [CarbohydrateContent] 14.3 [FiberContent] 0.8 [SugarContent] 9.5 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 48 brownies [RecipeInstructions] Prepare pudding according to package directions. Whisk in cake mix. Stir in chocolate chips. Pour into a greased 15- x 10- x 1-inch baking pan. Bake at 350 degrees F. for 30 to 35 minutes or until the top springs back when lightly touched. Dust with confectioner's sugar. Serve with ice cream, if desired.
[Name] Breed (Oatcakes from the Far Northeast Corner of Scotland) [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-01-20T08:54:00Z [Description] This recipe truly is an endangered species, even in Scotland. That surprises me, because they are so nice and crisp and simple to make. Slather them with butter and jam, or top them as you would any other crackers. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Scottish", "European", "Kid Friendly", "Potluck", "Christmas", "< 30 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "1", "1", "2 -3"] [RecipeIngredientParts] ["oatmeal", "beef drippings", "salt", "boiling water"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 219.4 [FatContent] 3.6 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 80.1 [CarbohydrateContent] 38.3 [FiberContent] 5.6 [SugarContent] 0.8 [ProteinContent] 9.1 [RecipeServings] 2.0 [RecipeYield] 4 oatcakes [RecipeInstructions] Sprinkle a baking board with medium oatmeal. Mix together the ingredients and form into a ball. Place the mixture onto a baking board that has been sprinkled with a little medium oatmeal and roll out the mix to form a round about 1/8 inch thick. Cut into four triangles. Work quickly since the mixture becomes difficult to work with if it becomes cold (it will break and crack]. Put the oatcakes on a hot griddle and bake on one side only. Once the edges curl they are cooked and now must be placed on a rack or tea towel and allowed to dry off in a warm room (or in the oven on a rack]. Store in an airtight cookie tin at room temperature. For the Vegetarian/Vegan option use Vegetable Oil.

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