Split (1)

train · 523k rows

text stringlengths 165 61.8k
[Name] Veal Piccata [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-01-20T08:54:00Z [Description] Tender veal slices with a buttery, lemon sauce. This is good enough to serve at a fancy dinner party. I've made this one for years. Sprinkle parsley on top. [Images] character(0) [RecipeCategory] Veal [Keywords] ["Meat", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", NA, "1/2", "1/4", "2", "2"] [RecipeIngredientParts] ["flour", "butter", "lemons", "milk"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 69.3 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.4 [SodiumContent] 3.2 [CarbohydrateContent] 17.8 [FiberContent] 3.0 [SugarContent] 0.0 [ProteinContent] 2.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Salt and pepper the steaks. Heat butter in 12in. skillet on med. heat Roll the steaks in flour and brown on both sides turning occ. till done and golden brown. Remove from heat and keep warm. Slice one lemon. Extract juice from the other lemon. In skillet add lemon juice and slices. Cook for 2 minutes. Add milk. Stir well. Pour over veal and serve.
[Name] Vermont Cheddar Pie [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H [PrepTime] PT45M [TotalTime] PT1H45M [DatePublished] 2002-01-20T08:54:00Z [Description] Make and share this Vermont Cheddar Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Cheese", "Vegetable", "Free Of...", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2 -3", "1/2", "1", "1/2", "3/4", "1/4", "1/2", "2", "1/2", NA, NA, "1/3"] [RecipeIngredientParts] ["potatoes", "onion", "garlic powder", "spinach", "romano cheese", "white cheddar cheese", "eggs", "low-fat milk", "parsley flakes", "paprika", "feta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 158.0 [FatContent] 8.2 [SaturatedFatContent] 4.8 [CholesterolContent] 85.7 [SodiumContent] 243.1 [CarbohydrateContent] 12.1 [FiberContent] 1.4 [SugarContent] 2.5 [ProteinContent] 9.1 [RecipeServings] 6.0 [RecipeYield] 1 pie [RecipeInstructions] Grease a glass pie plate. Combine potatoes and ¼ cup onions, press into pie plate as crust. Sprinkle with lemon/herb seasoning and garlic powder. Carefully put a layer of spinach and crumbled feta cheese into the crust, and then top with Parmesan then cheddar cheese. Combine eggs, milk, and pour carefully over cheeses. Garnish pie: make a small circle of ¼ cup onions in center of pie; sprinkle parsley flakes in a larger circle around the onions; sprinkle paprika in a larger circle around parsley flake circle. Bake at 350F for 1 hour.
[Name] Easiest Beef Enchiladas Ever! [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-01-20T08:54:00Z [Description] Make and share this Easiest Beef Enchiladas Ever! 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/17/58/6/iFWI10ogRAq6SGTSXnXS_DSC_0385.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/17586/xmquxT4RTy6w9qbBSm6X_20180421_181347.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/58/6/Kw1ICiRzGglI2nDAeotg_image.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/58/6/aICocwEISPKtfeZ2srKS_DSC_0381.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/58/6/01473803669.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/58/6/01470505954.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/58/6/7MmhZRYRHiguz06MTBIw_DSC_0384.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/58/6/pic8iihj0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/58/6/piclbjvqA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/58/6/01464993881.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/58/6/01459995742.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/58/6/asOYlE8iS6eZWz8wX38L_DSC_0388.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/58/6/VHcGsWiSwue0AZJOt5mt_DSC_0386.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/58/6/6L7SKs8NSKSsV0Qgo4Ht_20150215_184415.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/58/6/pict9NCP2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/58/6/picFcy4vL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/58/6/picT1EpZ6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/58/6/picuLko45.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/58/6/piczwPAHW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/58/6/picPrVHVp.jpg"] [RecipeCategory] Meat [Keywords] ["Mexican", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "8"] [RecipeIngredientParts] ["ground beef", "onion", "cheddar cheese", "flour tortillas"] [AggregatedRating] 5.0 [ReviewCount] 134.0 [Calories] 723.4 [FatContent] 40.4 [SaturatedFatContent] 19.7 [CholesterolContent] 136.4 [SodiumContent] 2037.1 [CarbohydrateContent] 45.2 [FiberContent] 4.6 [SugarContent] 11.8 [ProteinContent] 42.7 [RecipeServings] 4.0 [RecipeYield] 8 enchiladas [RecipeInstructions] Brown meat and onions in large skillet. Add 1 cup enchilada sauce and 1 cup cheese. Mix well. Put filling along center of each tortilla. Roll up and place seam side down in a 9x13 pan. Pour remaining sauce over. Sprinkle remaining cheese over. Bake at 350F degrees for about 30 minutes till cheese is bubbly.
[Name] Honey Balls [AuthorId] 23866 [AuthorName] Belinda McManaway [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-20T08:54:00Z [Description] Make and share this Honey Balls recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Kid Friendly", "Christmas", "< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", NA] [RecipeIngredientParts] ["peanut butter", "honey", "powdered milk", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 63.9 [FatContent] 3.3 [SaturatedFatContent] 1.0 [CholesterolContent] 2.5 [SodiumContent] 33.5 [CarbohydrateContent] 7.6 [FiberContent] 0.3 [SugarContent] 7.0 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] 50 depending on size [RecipeInstructions] mix together all ingredients except crushed corn flakes. Scoop out by teaspoon full and roll into balls, then roll in crushed corn flakes. Chill before serving.
[Name] Italian Love Cake [AuthorId] 15718 [AuthorName] Steve P. [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-01-20T08:54:00Z [Description] A luscious combination marble cake and cheese cake with a creamy chocolate topping. It tastes like a chocolate eclair [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/58/8/DubjtuVBRD88MkqPFfcW_Italian%20love%20cake%2017588-7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/58/8/lK88UOnwSzy6CNVUgcL1_Italian%20love%20cake%2017588-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/58/8/7dGC2CJRyivCSZoQE8Ww_Italian%20love%20cake%2017588-5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/58/8/A016x85RBi2mUqUL8fXz_Italian%20Love%20Cake.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/58/8/xCqWp1UIR2CyopxU1Fzw_Italian%20love%20cake.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/58/8/picmktufc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/58/8/pic8VMZhU.jpg"] [RecipeCategory] Dessert [Keywords] ["European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "4", "1", "1", "1", "8", "1"] [RecipeIngredientParts] ["ricotta cheese", "sugar", "eggs", "vanilla", "instant chocolate pudding mix", "milk", "non-dairy whipped topping"] [AggregatedRating] 5.0 [ReviewCount] 59.0 [Calories] 507.2 [FatContent] 22.2 [SaturatedFatContent] 12.5 [CholesterolContent] 103.5 [SodiumContent] 511.3 [CarbohydrateContent] 66.4 [FiberContent] 1.6 [SugarContent] 52.1 [ProteinContent] 13.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Prepare cake as directed on box and pour into greased and floured 9 x 13 pan. In separate bowl, combine ricotta, sugar, eggs, and vanilla; mix well. Spoon over unbaked cake. Bake cake for 1 hour. Cool. Mix instant pudding with milk; fold in whipped topping. Spread over cake; refrigerate.
[Name] Alu Gobhi (potatoes and cauliflower) [AuthorId] 6923 [AuthorName] kusum gupta [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-01-20T08:54:00Z [Description] Variation: Mix in 1 cup green peas and/or chopped carrots along with cauliflower. Use lemon juice instead of mango powder for a lemony taste. May also add a chopped tomato. [Images] character(0) [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "Asian", "Indian", "Lactose Free", "Free Of...", "Spicy", "< 60 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "1", "1", "2", "1", "2", "1/2", "1", "1", "1", "1"] [RecipeIngredientParts] ["potatoes", "cauliflower", "red onion", "mustard seeds", "cumin seed", "garlic", "ginger", "coriander powder", "red chili powder", "salt", "garam masala", "mango powder", "green coriander"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 101.2 [FatContent] 1.7 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 257.4 [CarbohydrateContent] 19.7 [FiberContent] 3.6 [SugarContent] 2.6 [ProteinContent] 3.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Wash and peel (or scrub] the potatoes. Cut into long half inch thick pieces. Microwave for 6 to 8 minutes, covered, for faster cooking. Heat the oil in a wide skillet on high heat. Add mustard seeds and cover. As soon as the seeds start popping, reduce the heat and add cumin seeds. As they change color, add garlic. Add the half cooked potatoes, cauliflower pieces, and remaining seasonings (except garam masala and mango powder]. Cook covered until ready (about 15 minutes]. Stir and sprinkle water if needed; lower the heat to prevent burning. Mix in garam masala, mango powder, and chopped red onion. Serve hot garnished with green coriander.
[Name] Low Fat Creamy Italian Salad Dressing [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-20T08:54:00Z [Description] I had to bring a creamy salad to my exercise class party that was low fat, and this is what I managed to come up with. It came out great, if I do say so myself! [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["European", "Kosher", "Free Of...", "< 15 Mins", "For Large Groups", "No Cook", "Beginner Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "3", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["low-fat sour cream", "red wine vinegar", "white wine vinegar", "dry white wine", "garlic cloves", "Dijon mustard", "honey", "parmesan cheese", "olive oil", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 26.2 [FatContent] 2.1 [SaturatedFatContent] 1.2 [CholesterolContent] 6.0 [SodiumContent] 11.5 [CarbohydrateContent] 1.2 [FiberContent] 0.0 [SugarContent] 0.4 [ProteinContent] 0.5 [RecipeServings] 16.0 [RecipeYield] 1 1/4 cups [RecipeInstructions] In a blender or food processor, process all ingredients except sour cream until completely mixed. Add sour cream and process just until mixed.
[Name] Healthy Hamburger and Green Bean Soup [AuthorId] 27783 [AuthorName] HeatherFeather [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2002-01-20T08:54:00Z [Description] I make this thick comforting soup often for my family during the cold winter months. It is so fast and easy to fix and it is rather low in fat and calories. This makes 4 very large servings. To reduce sodium, you may use low sodium green beans if you prefer. I adapted this recipe from "Fast, Cheap and Easy," by JoAnna Lund. Condensed cream of tomato soup and condensed regular tomato soup are interchangeable in this recipe; no alterations necessary.The important part is that it is indeed a condensed version of tomato soup, as opposed to ready to serve. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/59/1/picxaFvtP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/59/1/pic3jDMhD.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "White Rice", "Rice", "Vegetable", "Meat", "Low Cholesterol", "Healthy", "Kid Friendly", "Winter", "< 30 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] [NA, "1/2", "1", "1", "1", "1 1/2", "2/3", "1", "2", "1/8"] [RecipeIngredientParts] ["lean ground beef", "onion", "tomato sauce", "water", "dried parsley flakes", "ground black pepper"] [AggregatedRating] 5.0 [ReviewCount] 40.0 [Calories] 288.2 [FatContent] 7.6 [SaturatedFatContent] 2.7 [CholesterolContent] 39.9 [SodiumContent] 1144.3 [CarbohydrateContent] 38.8 [FiberContent] 5.0 [SugarContent] 5.0 [ProteinContent] 16.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Spray a large saucepan with cooking spray. Brown beef and chopped onions over medium heat until cooked though; drain any fat. To the browned meat and onions, add the cream of tomato soup, tomato sauce, and water. Bring to a boil. Add uncooked instant rice, green beans, parsley, and black pepper; stir well. Cover and reduce heat to low. Simmer for 15 minutes or until rice is tender, stirring once or twice.
[Name] Spaghetti Bake [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2002-01-20T08:54:00Z [Description] This is a lasagna alternative I found in an old issue of "Canadian Living". It was from an article spotlighting personal chefs and make-ahead dishes. Bake in two 9x9-inch dishes or one very large casserole. CHEF NOTE: After making this several times, I prefer to make the "topping" more cheesy. I reduce flour to 1/4 cup and reduce milk to 2 cups, increasing cheese to a generous 1 cups mozzarella cheese with another half cup or more sprinkled over top. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/59/2/picOwddXt.jpg" [RecipeCategory] Spaghetti [Keywords] ["Pork", "Meat", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "6", "1", "4", "2", "1", "1/2", "6", "1", "2", "1/2", "3", "3/4", "1/8", "1/8", "1/2"] [RecipeIngredientParts] ["mild Italian sausage", "onions", "garlic cloves", "dried basil", "chopped tomatoes", "tomato paste", "pepper", "fresh spinach", "spaghetti", "butter", "all-purpose flour", "milk", "mozzarella cheese", "salt", "fresh ground black pepper", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 533.4 [FatContent] 28.6 [SaturatedFatContent] 11.7 [CholesterolContent] 66.0 [SodiumContent] 1218.0 [CarbohydrateContent] 42.9 [FiberContent] 4.3 [SugarContent] 7.9 [ProteinContent] 27.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a large pot, cook sausage over medium-high heat, breaking up as it cooks with a spatula. Cook until it is no longer pink. Drain off fat. Add onions, garlic and basil and cook for another 5 minutes to soften onions. Add mushrooms and cook until liquid is evaporated, about 5 minutes. Add tomatoes, tomato paste and pepper; bring to a boil. Reduce heat and simmer for about 15 minutes until most of liquid is evaporated. Stir in spinach. Meanwhile, for topping: in saucepan, melt butter over medium heat. Whisk in the flour and cook, whisking constantly for 1 minute. Whisk in the milk. Cook, whisking constantly for 12 to 15 minutes until sauce is thickened. Add mozzarella cheese, salt and pepper. Meanwhile, for noodles: cook spaghetti in large pot of boiling salted water for 5 minutes or until tender but firm. Drain and add to MEAT sauce; toss to coat. Spread in 2 greased 8-inch square glass baking dishes (this is what original recipe says, but not adequate--try 2 9 x 13-inch pans instead]; pour topping over and then sprinkle with Parmesan cheese. Bake in 375F° oven for 30 to 40 minutes or until bubbly and golden.
[Name] Chicken And Mashed Potato Bake [AuthorId] 28750 [AuthorName] Andrea [CookTime] PT22M [PrepTime] PT5M [TotalTime] PT27M [DatePublished] 2002-01-20T08:54:00Z [Description] This is a quick and very tasty dish. I found it on meals.com (courtesy of Washington Fryer Commission). [Images] character(0) [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Chicken Breast", "Chicken", "Poultry", "Meat", "Kid Friendly", "< 30 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "3", "3", "4"] [RecipeIngredientParts] ["chicken breasts", "mashed potatoes", "instant mashed potatoes"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 242.9 [FatContent] 2.8 [SaturatedFatContent] 0.9 [CholesterolContent] 5.5 [SodiumContent] 1064.8 [CarbohydrateContent] 48.6 [FiberContent] 6.6 [SugarContent] 2.1 [ProteinContent] 8.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Prepare gravy mix according package directions in skillet (or you can make your own gravy]. Add chicken and frozen vegetables and return to boil. Reduce heat, cover and simmer for 10 minutes. Pour hot stew into 4-quart baking dish. Spoon or pipe potatoes onto hot mixture using pastry bag and large tip. Bake at 375 degrees for 12-15 minutes or until potato topping is lightly browned.
[Name] Braised Beef Roll "CSAKY" style [AuthorId] 28460 [AuthorName] Chef Henry [CookTime] PT40M [PrepTime] PT25M [TotalTime] PT1H5M [DatePublished] 2002-01-20T08:54:00Z [Description] This dish combines the favorite flavors of Hungarian scrambled eggs with bacon, onion and peppers (an Eastern Western omlette) with a wine-braised pot roast and the ubiquitous sour cream. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Hungarian", "European", "Very Low Carbs", "Spring", "Summer", "Winter", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "5", "3", "2 -3", "6 -8", "6 -8", "10", "3", "4", "3 -4", "1", "2/3"] [RecipeIngredientParts] ["bacon", "Spanish onions", "sweet Hungarian paprika", "cubanelle peppers", "plum tomatoes", "eggs", "flour", "sour cream", "dry red wine"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 616.3 [FatContent] 43.0 [SaturatedFatContent] 15.7 [CholesterolContent] 271.5 [SodiumContent] 518.1 [CarbohydrateContent] 14.1 [FiberContent] 2.7 [SugarContent] 4.8 [ProteinContent] 40.1 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Dice bacon,chop onions,seed and dice tomatoes. slice peppers,beat eggs. Saute bacon in a little fat. Add a third of the onions,saute until translucent. Off heat stir 1 tbsp paprika,then add 2/3 of the peppers and tomatoes. Season with salt and pepper. Saute until the liquid is gone. Add eggs and cook, stirring, until firm. Put in a sieve to drain. Cut beef in wide slices, 1/2-in. thick or less. Beat until 1/4 in. thick,carefully so as not to make holes. Spread with the egg& pepper mixture,roll up, tuck in ends and tie up. Dredge with flour. sear the rolls in hot fat, remove. Fry the rest of the onion in the fat,then add 2 tbsp paprika,the rest of peppers and tomatoes. Return the meat rolls, add stock up to the half height and continue to simmer. When the vegetables are softened, add the wine. When the meat is nearly done,pour off some of the juice and stir into 2-3 tbsp flour blended into 1-1/2 cup of sour cream. Returne and simmer gently for 20 minutes. Strain the sauce. Serve the meat in diagonal slices with the sauce and dollops of sour cream. Serve with Butter Dumplings And Cucumber salad.
[Name] Vermont Salad Dressing [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1M [PrepTime] PT5M [TotalTime] PT6M [DatePublished] 2002-01-20T08:54:00Z [Description] Make and share this Vermont Salad Dressing 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/17/59/6/picPtWVW7.jpg" [RecipeCategory] Salad Dressings [Keywords] ["Lunch/Snacks", "Fruit", "Vegetable", "Low Protein", "Vegan", "Free Of...", "Spicy", "< 15 Mins", "Refrigerator", "Beginner Cook", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/2", "1/3", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["olive oil", "cider vinegar", "ketchup", "onion", "maple syrup", "salt", "garlic", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 30.0 [Calories] 190.6 [FatContent] 13.6 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 461.3 [CarbohydrateContent] 17.9 [FiberContent] 0.3 [SugarContent] 15.7 [ProteinContent] 0.4 [RecipeServings] nan [RecipeYield] 16 ounces, approximately [RecipeInstructions] Place all the ingredients into your blender. Blend on high speed for 1 minute. Serve immediately, or refrigerate.
[Name] Oat Muesli [AuthorId] 4470 [AuthorName] Bergy [CookTime] nan [PrepTime] PT9H [TotalTime] PT9H [DatePublished] 2002-01-20T08:54:00Z [Description] Here's a healthy cereal that most children love. You make it the night before and it's all ready in the AM with just a couple of additions [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Grains", "Fruit", "Canadian", "Weeknight", "No Cook"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1/2", "1 1/2", "2", "2", "1"] [RecipeIngredientParts] ["rolled oats", "rolled barley", "skim milk", "soymilk", "vanilla extract", "honey", "raisins", "raw cashews"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 237.6 [FatContent] 3.0 [SaturatedFatContent] 0.6 [CholesterolContent] 1.2 [SodiumContent] 41.5 [CarbohydrateContent] 45.6 [FiberContent] 6.4 [SugarContent] 10.4 [ProteinContent] 8.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a bowl combine the oats, barley, milk, preserves, vanilla& honey. Cover bowl& refrigerate over night. Before serving put in raisins, peaches& nuts. Top with additional milk or yogurt.
[Name] Anniversary Chicken [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 2002-01-20T08:54:00Z [Description] Found this recipe on allrecipies.com (courtesy of Vicki Frew). I cooked mine for 15 minutes before I added cheese, green onions and bacon bits. I was afraid the cheese would be cooked to much if it was on the whole time. Miss Annie is right--after the 1st time I made it I started skipping the browning too and just put raw skinless, boneless chicken breasts in pan and poured the other ingredients over top. Cooks up just fine either way. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/59/8/picv1x9EU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/59/8/pic2dLoM9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/59/8/pic0YXgVK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/59/8/picYCxQH4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/59/8/picWEGe3A.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/59/8/picuZr9Jw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/59/8/picpgnG8R.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/59/8/picVeV72T.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/59/8/pick7x3ZL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/59/8/picTO9qrU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/59/8/picu0RkJp.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "High Protein", "High In...", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "6", "1/2", "1/2", "1", "3", "1 1/2", "1"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "cheddar cheese", "green onions", "bacon bits", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 49.0 [Calories] 409.9 [FatContent] 27.1 [SaturatedFatContent] 7.8 [CholesterolContent] 109.8 [SodiumContent] 1559.1 [CarbohydrateContent] 6.0 [FiberContent] 0.4 [SugarContent] 4.2 [ProteinContent] 34.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. In a large skillet, heat oil over medium-high heat. Add chicken breasts and sauté 4 to 5 minutes each side until lightly browned. Place browned chicken breasts in a 9 x 13-inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with chopped parsley and serve.
[Name] Eggplant (Aubergine) Salad [AuthorId] 28899 [AuthorName] Kali Grinter [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2002-01-20T08:54:00Z [Description] Very tasty eggplant salad that goes very well with any kind of rice and curry. I like it with plain rice and lentil curry or on buttered toast or plain crackers. My Mom's recipe and everyone loves it [Images] character(0) [RecipeCategory] Asian [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["500", "1/2", "1", "1", "2", "3", "1/2", NA] [RecipeIngredientParts] ["eggplants", "eggplants", "lemon", "green chili", "onions", "turmeric powder", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 178.2 [FatContent] 1.8 [SaturatedFatContent] 0.7 [CholesterolContent] 1.0 [SodiumContent] 6011.3 [CarbohydrateContent] 39.6 [FiberContent] 13.2 [SugarContent] 15.9 [ProteinContent] 8.9 [RecipeServings] 2.0 [RecipeYield] 1 one side dish for two people or more [RecipeInstructions] Wash and cut each eggplant into two halves- lengthwise. Cut them into 1/4\" slices[like half circles]. Apply tumeric powder and salt. Deep fry them till medium brown and crispy using the vegetable oil. Drain on kitchen papers. Cut onions and green chillies into very thin slices. Dissolve 1/2 soup cube in about 1 Tables spoon of boiling water and mix with onion mixture. Add lemon juice and mix well. Finally, add fried eggplant and mix well. Check for salt and lemon- add more if you wish. This is a side dish to be served with rice and lentil curry.
[Name] Karl's Favorite Cucumbers [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-20T08:54:00Z [Description] My brother-in law eats these like candy. Every summer meal has them on the table. The other guys in the family like them too. They're crisp and sour. We usually double the recipe. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/60/0/picBCpS8r.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/60/0/picBkGXWX.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "No Cook"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/4", "1", "1/2"] [RecipeIngredientParts] ["cucumbers", "onion", "cider vinegar", "water", "salt", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 25.0 [Calories] 40.6 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 587.5 [CarbohydrateContent] 8.5 [FiberContent] 1.3 [SugarContent] 3.8 [ProteinContent] 1.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put cucumbers and onions in small bowl. Add remaining ingredients. Stir well. Chill.
[Name] Calves Liver and Onions [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-01-20T08:54:00Z [Description] I think this dish has an undeserved reputation. When it's cooked up nice and crisp it's really wonderful. I had kids eating this like crazy, because I didn't tell them what it was! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/60/1/picbeDUGd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/60/1/picGW8zsq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/60/1/picFzKRIt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/60/1/picEuXX05.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/60/1/picCu3vBv.jpg" ] [RecipeCategory] Beef Organ Meats [Keywords] ["Beef Liver", "Meat", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", NA, "3/4", "1/2", "2"] [RecipeIngredientParts] ["calf liver", "flour", "onions"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 348.2 [FatContent] 27.5 [SaturatedFatContent] 3.6 [CholesterolContent] 0.0 [SodiumContent] 2.7 [CarbohydrateContent] 23.0 [FiberContent] 1.6 [SugarContent] 2.4 [ProteinContent] 3.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut liver in small serving size pieces. Salt and pepper pieces. In a 12 inch skillet heat vegetable oil. Make sure it is good and hot (I use medium high]. Lightly roll pieces in flour. Saute in hot oil till brown on one side, turn and brown the other side. About 4 minutes per side. Remove from skillet and keep warm. Add onions to skillet and fry about 5 minutes till crisp tender. Put onions over liver and serve.
[Name] Cathedral Window Cookies [AuthorId] 27922 [AuthorName] Iron Bloomers [CookTime] PT5M [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2002-01-21T13:38:00Z [Description] Received this recipe from my mom a long time ago. She knows my passion for chocolate. It's chocolate, nuts and coconut at its best. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Nuts", "< 15 Mins", "Refrigerator", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2 - 1", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["margarine", "chocolate chips", "mini marshmallows", "coconut", "walnuts"] [AggregatedRating] 4.0 [ReviewCount] 7.0 [Calories] 1313.6 [FatContent] 99.0 [SaturatedFatContent] 35.9 [CholesterolContent] 0.0 [SodiumContent] 411.2 [CarbohydrateContent] 119.3 [FiberContent] 11.7 [SugarContent] 91.3 [ProteinContent] 12.9 [RecipeServings] nan [RecipeYield] 3 dozen [RecipeInstructions] Melt margarine and chocolate chips, combining well; cool slightly. Add nuts and marshmallows; mix well. On a piece of waxed paper, place some of the coconut. Shape 1/3 of chocolate mixture into log about 2-inches in diameter; roll in coconut to coat. Wrap in waxed paper. Repeat with remaining 2/3s for a total of 3 logs. Chill overnight or place in ziploc bag and freeze. When ready to use, slice about 1/2-inch thick.
[Name] Martha Stewart's Brandy Butter Dessert Sauce [AuthorId] 20371 [AuthorName] Lennie [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2002-01-21T13:38:00Z [Description] Martha says this is "lovely with steamed puddings" but I'm thinking that this is the perfect sauce for bread pudding! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kosher", "Christmas", "< 15 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "4", "1/2", "2", "2"] [RecipeIngredientParts] ["heavy cream", "unsalted butter", "white sugar", "cognac"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 2523.7 [FatContent] 236.3 [SaturatedFatContent] 146.9 [CholesterolContent] 1028.7 [SodiumContent] 84.9 [CarbohydrateContent] 104.5 [FiberContent] 0.0 [SugarContent] 100.3 [ProteinContent] 9.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a small, heavy saucepan, bring the cream to a boil. Stir in the butter and sugar. Pour some of this mixture into the egg yolks, whisking to prevent curdling. Return egg-yolk mixture to the pan and simmer, stirring constantly, just until the mixture thickens; do not boil. Remove from the heat and stir in the Cognac.
[Name] Chicken & Broccoli Casserole [AuthorId] 193853 [AuthorName] MirandaLee [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2002-01-21T13:38:00Z [Description] Make and share this Chicken & Broccoli Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Vegetable", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1/4", "1", "1", "1", "2", NA] [RecipeIngredientParts] ["chicken", "celery", "broccoli", "small onion", "mayonnaise", "rice", "butter", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1341.8 [FatContent] 42.6 [SaturatedFatContent] 20.2 [CholesterolContent] 85.5 [SodiumContent] 2633.4 [CarbohydrateContent] 209.1 [FiberContent] 8.2 [SugarContent] 10.5 [ProteinContent] 27.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix ingredients except topping and put into greased casserole. Top with topping and sprinkle paprika on top. Bake at 350 for about 30 minutes.
[Name] Cinnamon Bark [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2002-01-21T13:38:00Z [Description] Make and share this Cinnamon Bark recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1"] [RecipeIngredientParts] "white chocolate" [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 2443.5 [FatContent] 145.5 [SaturatedFatContent] 88.0 [CholesterolContent] 63.5 [SodiumContent] 408.0 [CarbohydrateContent] 268.6 [FiberContent] 0.0 [SugarContent] 267.8 [ProteinContent] 26.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Melt chocolate in a plastic bowl or double broiler. Stir in red hots. At this point you can pour out onto waxed paper or stir to melt red hots, then pour onto waxed paper to cool. Break off into chunks.
[Name] Tandoori Salmon [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2002-01-21T13:38:00Z [Description] Make and share this Tandoori Salmon recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["24", "1/2", "1", "1", "1", "2", "1", "3/4", "1/2", "1", "1"] [RecipeIngredientParts] ["salmon fillets", "plain yogurt", "fresh parsley", "cilantro", "lemon juice", "garlic", "ginger", "ground cumin", "paprika", "turmeric", "salt", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 967.8 [FatContent] 34.6 [SaturatedFatContent] 8.2 [CholesterolContent] 325.6 [SodiumContent] 725.2 [CarbohydrateContent] 13.2 [FiberContent] 1.8 [SugarContent] 6.5 [ProteinContent] 143.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Place salmon fillets, skin side down, in shallow glass dish.", "Pull out any small bones.", "Whisk together yogurt, coriander, lemon juice, garlic, ginger,cumin, paprika,turmeric, salt, and pepper.", "Pour over salmon.", "Cover and marinate in refrigerator for at least 4 hours or up to 24 hours.", "Shaking off excess marinade and reserving, place salmon, skin side up, on greased grill over medium-high heat.", "Cook for 5 minutes.", "Turn and baste with marinade.", "Cook for 4 to 6 minutes or until fish flakes easily when tested with fork." ]
[Name] Shrimp in a Tandoori Marinade [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT9M [PrepTime] PT6H30M [TotalTime] PT6H39M [DatePublished] 2002-01-21T13:38:00Z [Description] Shrimp can be cooked in many ways. Here's an Indian grilled version, done with tandoori flavourings. Ideal as a main course or as part of an appetizer extravaganza. Prep time includes marinating time. [Images] character(0) [RecipeCategory] Asian [Keywords] ["Indian", "Very Low Carbs", "High Protein", "Healthy", "Kid Friendly", "High In...", "Refrigerator", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["4", "16", "6", "1 1/4", "1 1/4", "1 1/4", "1 1/4", "4", "1/2", "2", "2"] [RecipeIngredientParts] ["shrimp", "plain yogurt", "fresh lemon juice", "cayenne pepper", "black pepper", "turmeric", "curry powder", "paprika", "salt", "garlic", "gingerroot"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 289.6 [FatContent] 6.2 [SaturatedFatContent] 2.1 [CholesterolContent] 353.6 [SodiumContent] 511.2 [CarbohydrateContent] 7.6 [FiberContent] 0.8 [SugarContent] 3.3 [ProteinContent] 48.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Thread shrimp on 8 10-inch skewers (if using wooden, they might not be as long so you may have to make more; soak wooden skewers in cold water for 30 minutes before threading shrimp onto them] and lay on a jelly roll sheet or any pan that will hold them in one layer. Marinate shrimp: In a small bowl, mix all ingredients well and spoon over skewered shrimp, cover completely. Slip into a plastic bag and refrigerate for at least 6 hours. Grill shrimp: Grill skewered shrimp over ashed coals for 3-4 minutes; turn and continue cooking 3 minutes more until done. Serve immediately with lemon wedges.
[Name] Cabbage Soup, Asian Style [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2002-01-21T13:38:00Z [Description] Prepare ahead up until you add the beef and the fresh lime juice. Do this step just before serving. This soup has a quiet flavor that defies you really knowing what is in it (other than the cabbage & beef) [Images] character(0) [RecipeCategory] Meat [Keywords] ["Canadian", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1 1/2", "4", "1", NA, "5", "2", "1", "1/2", "1"] [RecipeIngredientParts] ["napa cabbage", "olive oil", "onion", "soy sauce", "fresh lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 323.8 [FatContent] 24.4 [SaturatedFatContent] 6.3 [CholesterolContent] 38.0 [SodiumContent] 1530.0 [CarbohydrateContent] 10.2 [FiberContent] 2.7 [SugarContent] 4.2 [ProteinContent] 17.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brown the beef stir fry and set aside. Place oil in a large saucepan, medium heat add cabbage, onion, salt& pepper. Cook stirring until both the onion& the cabbage are tender about 20 minutes. Add stock, ginger and soy sauce. Add beef stir fry. Simmer for about 15 minutes. Add lime juice tasting until you get just the right taste for your liking. Serve.
[Name] Sweet and Spiced Potato Slices [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-21T13:38:00Z [Description] Make and share this Sweet and Spiced Potato Slices 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/17/60/9/picZktBTD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/60/9/pichP2s36.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1/2", "1", NA] [RecipeIngredientParts] ["kumara", "olive oil", "ground coriander", "ground cumin", "ground cardamom", "salt"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 117.3 [FatContent] 6.9 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 36.4 [CarbohydrateContent] 13.3 [FiberContent] 2.1 [SugarContent] 2.7 [ProteinContent] 1.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Parboil kumara for about 10 minutes, until just tender. Cool slightly and cut into 1/4 inch slices lengthways. Mix the oil and spices together, brush the mixture over the slices of kumara and then place over hot barbecue grill for a few minutes on each side until crisp and golden. Sprinkle with the salt and serve immediately.
[Name] Emeril Lagasse's Potato, Onion & Roquefort Soup [AuthorId] 3288 [AuthorName] TishT [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2002-01-21T13:38:00Z [Description] This such an amazing recipe that I couldn't resist sharing it with those of us who really enjoy a simple but complex taste combination. It will freeze well if you are a once a month cook [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/61/0/picf9ik7n.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Potato", "Vegetable", "European", "Weeknight", "St. Patrick's Day", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "2", "1", "3", "1", "1/2", "1/8", "1", "4", "1", "1/2", "1", "2", "2", "6"] [RecipeIngredientParts] ["unsalted butter", "yellow onions", "garlic", "yukon gold potatoes", "salt", "black pepper", "cayenne", "bay leaf", "heavy cream", "Roquefort cheese", "fresh thyme", "bacon"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 388.8 [FatContent] 20.0 [SaturatedFatContent] 11.1 [CholesterolContent] 59.3 [SodiumContent] 539.2 [CarbohydrateContent] 44.3 [FiberContent] 3.8 [SugarContent] 5.3 [ProteinContent] 8.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan, melt the butter over medium-high heat. Add the onions and cook, stirring, until just beginning to caramelize, about 10 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the potatoes, salt, pepper, cayenne, and bay leaf, and cook, stirring, for 3 minutes. Add the stock and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the potatoes are tender, about 25 to 30 minutes. Remove and discard the bay leaf. Remove from the heat and puree until smooth. Add the light and heavy creams, and stir well to blend. Gently reheat and barely simmer; careful not to boil. Add 3/4 cup of the cheese, the thyme, and Port, and whisk until the cheese is just melted. Adjust the seasonings, to taste. Top each serving with some of the remaining 1/4 cup of cheese and the crumbled bacon.
[Name] Chocolate Cheesecake [AuthorId] 17496 [AuthorName] Catherine Campbell [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 2002-01-21T13:38:00Z [Description] This is a rich and elegant cheesecake which is PERFECT for after dinner dessert with coffee. And it's EASY!! [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["15", "2", "1", "2", "6", "1/4 - 1/2", "20", "2", "3", "1", "1"] [RecipeIngredientParts] ["sugar", "butter", "unsalted butter", "cream cheese", "eggs", "sugar", "pure vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 632.2 [FatContent] 49.5 [SaturatedFatContent] 29.5 [CholesterolContent] 224.5 [SodiumContent] 291.0 [CarbohydrateContent] 45.1 [FiberContent] 4.0 [SugarContent] 28.7 [ProteinContent] 11.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["To make the Crust: Preheat oven to 350 F degrees.", "Oil 10-inch cheesecake pan.", "In blender: Combine all crust ingredients and grind until fine.", "Press the crust into the bottom of pan.", "To make the Filling: In a double boiler over barely simmering water, melt the chocolate and butter.", "Stir until smooth.", "In blender/food processor, combine the chocolate mixture, and the rest of your ingredients until well blended.", "Pour over crust.", "Bake for 35 minutes, or until set.", "Let cool completely, the hardest part." ]
[Name] Refrigerator Pickles [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-01-21T13:38:00Z [Description] These easy pickles are so good. They keep very well. Every summer we make enough of these to last the year. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "No Cook"] [RecipeIngredientQuantities] [NA, "3", "4", "4", "1 1/2", "1 1/2", "1 1/2", "1/3"] [RecipeIngredientParts] ["cucumber", "onions", "sugar", "cider vinegar", "mustard seeds", "celery seeds", "turmeric", "salt"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 3515.4 [FatContent] 2.6 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 37767.0 [CarbohydrateContent] 855.0 [FiberContent] 9.1 [SugarContent] 821.6 [ProteinContent] 6.5 [RecipeServings] nan [RecipeYield] 1 gallon [RecipeInstructions] Slice and layer cucumbers and onion in a gallon jar. Mix remaining ingredients in a large pan and bring to a boil. Carefully pour over cucumbers and onions. Cool. Stir. Keep in fridge.
[Name] Orange Blueberry Bread [AuthorId] 9690 [AuthorName] Cheryl E [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-01-21T13:38:00Z [Description] Make and share this Orange Blueberry 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/17/61/4/CGe1dqmjQ8OqNIptDEd8_465177126971296.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/61/4/pic5XTl6G.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/61/4/picrptt8j.jpg"] [RecipeCategory] Breads [Keywords] ["Breakfast", "Lunch/Snacks", "Berries", "Fruit", "Healthy", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2 1/4", "3/4", "3", "1", "1/4", "1", "1/2", "2", "1/4", "1"] [RecipeIngredientParts] ["flour", "brown sugar", "baking powder", "salt", "butter", "egg", "milk", "blueberries"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 194.5 [FatContent] 4.9 [SaturatedFatContent] 2.8 [CholesterolContent] 29.2 [SodiumContent] 328.6 [CarbohydrateContent] 34.6 [FiberContent] 1.0 [SugarContent] 15.0 [ProteinContent] 3.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a large mixing bowl combine all the ingredients except the blueberries. Mix at low speed until well blended, then beat at medium speed for 2-minutes. Fold in the blueberries. Turn into a loaf pan which is greased on thebottom only. Bake at 350-f for 60-70 minutes until done. Cool 10 minutes then remove pan and let cool fully before slicing.
[Name] Cherry Cookies [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-21T13:38:00Z [Description] Make and share this Cherry Cookies recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/61/5/8GU3DsjnSV2KVYmgDi4M_cherry%20cookies.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/61/5/picvSsLgL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/61/5/picbUy6wU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/61/5/17615.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/17615/ulS1TTmiQMyxyvuM9LMX_IMG_20200522_102905131.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/61/5/picdFCc8k.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/61/5/pichYRuC0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/61/5/picae5m6I.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Cherries", "Fruit", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "2 1/2", "1"] [RecipeIngredientParts] ["butter", "sugar", "vanilla", "salt", "flour", "maraschino cherries"] [AggregatedRating] 5.0 [ReviewCount] 69.0 [Calories] 1210.7 [FatContent] 62.6 [SaturatedFatContent] 39.1 [CholesterolContent] 162.7 [SodiumContent] 598.3 [CarbohydrateContent] 152.7 [FiberContent] 5.8 [SugarContent] 70.4 [ProteinContent] 11.6 [RecipeServings] nan [RecipeYield] 3 dozen cookies (or so) [RecipeInstructions] Pre heat oven to 375 and grease well cookie sheets. Combine butter, sugar, vanilla, salt and flour. Will be stiff. Stir in chopped cherries. Form into balls and place on sheets 2 inches apart. Bake for 15 minutes, DO NOT LET BROWN.
[Name] Yoyo Cookies [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT10M [PrepTime] PT24H [TotalTime] PT24H10M [DatePublished] 2002-01-21T13:38:00Z [Description] I found this recipe on the net per request, and it was posted first by "Alma." Fill with vanilla custard, or apricot jam.... [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Weeknight", "Oven", "Refrigerator"] [RecipeIngredientQuantities] ["1", "1", "2", "1/3", "1", "3 1/2", "2"] [RecipeIngredientParts] ["shortening", "brown sugar", "eggs", "honey", "vanilla", "flour", "baking soda"] [AggregatedRating] nan [ReviewCount] nan [Calories] 131.5 [FatContent] 6.1 [SaturatedFatContent] 1.5 [CholesterolContent] 11.8 [SodiumContent] 76.6 [CarbohydrateContent] 17.8 [FiberContent] 0.3 [SugarContent] 8.5 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] Mix shortening, brown sugar, and eggs together thoroughly. Stir in honey and vanilla. Sift together flour and baking soda and stir into creamed mixture. Chill overnight. Roll into balls and flatten out with a fork on an ungreased cookie sheet. Bake in a preheated, 350* oven for 10-12 minutes.
[Name] Coconut Pound Cake [AuthorId] 7802 [AuthorName] Mark H. [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2002-01-21T13:38:00Z [Description] Make and share this Coconut Pound Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/61/7/4rLpC0BNRbOlyVinSIdt_1428554391432-222566757.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/61/7/picF2TOeq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/61/7/picYv761S.jpg"] [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Coconut", "Fruit", "Nuts", "Potluck", "Christmas", "Weeknight", "St. Patrick's Day", "For Large Groups", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "3", "6", "3", "1/4", "8", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "flour", "baking soda", "sour cream", "flaked coconut", "water", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 24.0 [Calories] 343.3 [FatContent] 16.0 [SaturatedFatContent] 9.9 [CholesterolContent] 87.8 [SodiumContent] 126.0 [CarbohydrateContent] 47.3 [FiberContent] 0.6 [SugarContent] 34.9 [ProteinContent] 3.7 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350.", "Grease a bundt cake pan or a 10-inch fluted tube pan.", "Cream together butter and sugar in a mixing bowl.", "Add eggs one at a time, beating well after each one.", "In a separate bowl, sift together flour and baking soda.", "Add sour cream, Coconut extract, and Rum extract to the sugar/butter/egg mixture and cream well.", "Add flour and baking soda and mix into a batter.", "Stir flaked coconut into the batter.", "Spoon batter into the greased pan.", "Bake at 350 for 1 1/4 hours or until toothpich inserted in center comes out clean.", "Remove from oven and allow to cool 15 minutes before removing from pan.", "While cake is cooling, make the syrup by combining the water and sugar in a small saucepan.", "Cook over medium heat for 5 minutes, stirring frequently.", "Remove from heat and stir in Almond extract.", "Before removing cake from pan, brush about 1/3 of the warm syrup onto the cake bottom.", "Invert cake onto a serving plate and brush on the remaining syrup.", "Allow the cake to completely cool, then serve.", "Store leftovers in an air-tight container." ]
[Name] Cheesy Crock Pot Potatoes [AuthorId] 23913 [AuthorName] teresa [CookTime] PT1H30M [PrepTime] PT25M [TotalTime] PT1H55M [DatePublished] 2002-01-21T13:38:00Z [Description] Make and share this Cheesy Crock Pot 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/17/61/8/NN0JDRUpQFKhQYORbNke-DSCN5278.JPG" [RecipeCategory] Potato [Keywords] ["Vegetable", "Kid Friendly", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 -3", "1", "1", "1", "1", "1/4", "1", NA, NA] [RecipeIngredientParts] ["potatoes", "onion", "cheddar cheese", "sour cream", "butter", "salt", "pepper", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 575.3 [FatContent] 36.7 [SaturatedFatContent] 21.2 [CholesterolContent] 96.0 [SodiumContent] 1440.8 [CarbohydrateContent] 48.6 [FiberContent] 5.3 [SugarContent] 5.1 [ProteinContent] 14.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Boil potatoes with skins on until almost done. Slice into crock pot after peeling (I do not usually peel mine]. Mix ingredients in bowl. Cover potatoes with mixture. Cook on high for about an hour in crock pot or low for 3 to 5 hours. We are a cheese loving family so I usually add extra cheese.
[Name] Easy Skillet Beef & Hash Browns [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-01-21T13:38:00Z [Description] Make and share this Easy Skillet Beef & Hash Browns 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/17/61/9/picuRT05v.jpg" [RecipeCategory] Potato [Keywords] ["Vegetable", "Meat", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/4", "1", "2", "3"] [RecipeIngredientParts] ["ground beef", "water", "ketchup", "Worcestershire sauce", "potatoes", "process American cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 443.6 [FatContent] 25.8 [SaturatedFatContent] 10.8 [CholesterolContent] 99.1 [SodiumContent] 1205.2 [CarbohydrateContent] 24.6 [FiberContent] 2.1 [SugarContent] 7.0 [ProteinContent] 28.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In medium skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat. Add soup, water, ketchup and Worcestershire. Heat to a boil. Stir in potatoes. Reduce heat to medium-low. Cover and cook 10 minutes or until potatoes are done, stirring occasionally. Top with cheese.
[Name] Orange Creamsicle [AuthorId] 29330 [AuthorName] Sarah Vita [CookTime] PT2M [PrepTime] PT5M [TotalTime] PT7M [DatePublished] 2002-01-21T13:38:00Z [Description] This smoothie tastes just like those decadent 50-50 bars they sell on ice cream trucks. Creamy, smooth, and orangey, this smoothie will satisfy anyone on a warm day! [Images] character(0) [RecipeCategory] Shakes [Keywords] ["Beverages", "Dessert", "Lunch/Snacks", "Fruit", "Low Protein", "Kid Friendly", "Spring", "Summer", "Winter", "< 15 Mins", "No Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/2", "2", "1"] [RecipeIngredientParts] ["vanilla ice cream", "mandarin orange section", "heavy cream", "milk", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 532.4 [FatContent] 34.1 [SaturatedFatContent] 21.1 [CholesterolContent] 129.0 [SodiumContent] 117.3 [CarbohydrateContent] 54.3 [FiberContent] 1.8 [SugarContent] 49.1 [ProteinContent] 6.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place all of the ingredients in a blender and blend until smooth. Smoothie may be thin. If thicker texture is desired add more ice cream or frozen concentrate. Pour into 2 chilled glasses. Enjoy!
[Name] Apple Noodle Kugel [AuthorId] 28577 [AuthorName] Pam Walk [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-01-21T13:38:00Z [Description] This is an old recipe I saw demonstrated on TV. I made it and it's really delicious. May want to cover the edges of the pan with foil at the end of baking, so the noodles don't get crisp. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Weeknight", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "3 1/2", "1/2 - 1", "2", "1", "1", "1", "4", "1", NA] [RecipeIngredientParts] ["eggs", "sour cream", "butter", "margarine", "vanilla extract", "lemon juice", "sugar", "golden raisin", "apples", "cinnamon"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 274.3 [FatContent] 9.5 [SaturatedFatContent] 4.9 [CholesterolContent] 119.7 [SodiumContent] 75.2 [CarbohydrateContent] 40.7 [FiberContent] 2.2 [SugarContent] 18.9 [ProteinContent] 6.7 [RecipeServings] nan [RecipeYield] 1 nine x thirteen pan [RecipeInstructions] Preheat oven to 350 degrees. Grease a 9 x 13 pan. Mix all ingredients together in a very large bowl. Spread into pan. Sprinkle top with cinnamon and bake 1 hour to 1 hour and 20 minutes, or until golden brown. Let cool before cutting into squares. Can be served cold or at room temperature.
[Name] Spareribs in Orange Sauce [AuthorId] 9690 [AuthorName] Cheryl E [CookTime] PT5H [PrepTime] PT30M [TotalTime] PT5H30M [DatePublished] 2002-01-21T13:38:00Z [Description] Make and share this Spareribs in Orange Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Weeknight"] [RecipeIngredientQuantities] ["4", "2", "2", "1/2", "1/4", "1", "2", "1/2", "1/3", "1/3", "1", "1/2", "1 -2", "1 -2"] [RecipeIngredientParts] ["ground cinnamon", "ground cloves", "tomatoes", "garlic", "brown sugar", "dry white wine", "salt", "cider vinegar", "dried ancho chile"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1505.0 [FatContent] 114.2 [SaturatedFatContent] 41.5 [CholesterolContent] 353.8 [SodiumContent] 652.1 [CarbohydrateContent] 32.6 [FiberContent] 2.5 [SugarContent] 25.8 [ProteinContent] 79.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Trim all fat from ribs and cut into individual riblets. Heat oil in large skillet over medium heat. Add ribs;cook 10 minutes or until browned on all sides, remove to a plate. Keep 2 Tablespoon of drppings from skillet and remove the rest. Add the onions, cinnamon, ground cloves (chilies]. Cook and stir for 4 minutes or until softened. Put in the crock pot. Process the tomatoes (not drained] and garlic in food processor, or blender until smooth. Combine mixture with orange juice, wine, sugar, orange peel and salt and pour into crock;add ribs and stir to coat. Cook on Low for 5 hours or until ribs are fork-tender;remove to plates. *Ladeljuice out into bowl and let stand 5-minutes. Skim and discard fat; stir in vinegar and either pour over ribs or use to dip.
[Name] Crock Pot Meatloaf With Beer [AuthorId] 3288 [AuthorName] TishT [CookTime] PT7H [PrepTime] PT10M [TotalTime] PT7H10M [DatePublished] 2002-01-21T13:38:00Z [Description] Make and share this Crock Pot Meatloaf With Beer recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Weeknight", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1", "2", "1", "3", "1/2", "3", "3"] [RecipeIngredientParts] ["lean ground beef", "sausage meat", "dark beer", "egg", "onion", "parsley", "ground black pepper", "Worcestershire sauce", "Tabasco sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 409.8 [FatContent] 18.7 [SaturatedFatContent] 6.7 [CholesterolContent] 111.6 [SodiumContent] 2032.4 [CarbohydrateContent] 39.9 [FiberContent] 0.6 [SugarContent] 18.3 [ProteinContent] 22.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients and gently shape into a round loaf. Place on a trivet in crock pot. Cover and cook on low, about 7 to 8 hours. Serve with tomato sauce or chili sauce. Chill leftovers and slice for sandwiches the next day.
[Name] Texas Cheesecake [AuthorId] 7802 [AuthorName] Mark H. [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2002-01-21T13:38:00Z [Description] This is an award winning recipe I got from the local newspaper. The three-hour cook time includes about 2.5 hours chilling time before serving. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/62/4/picPB8KCx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/62/4/picaY7E6S.jpg"] [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cheese", "Southwestern U.S.", "Potluck", "Spicy", "Christmas", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/4", "2", "1", "8", "1/2", "1", "2", "1", "1", "1/2", "1/4"] [RecipeIngredientParts] ["tortilla chips", "margarine", "cream cheese", "egg", "colby-monterey jack cheese", "green chili", "garlic powder", "Tabasco sauce", "Tabasco jalapeno sauce", "sour cream", "red bell pepper", "green onion", "ripe olives"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 438.3 [FatContent] 41.2 [SaturatedFatContent] 22.9 [CholesterolContent] 126.7 [SodiumContent] 470.7 [CarbohydrateContent] 5.2 [FiberContent] 0.7 [SugarContent] 1.4 [ProteinContent] 13.4 [RecipeServings] nan [RecipeYield] 1 cheesecake [RecipeInstructions] Preheat oven to 350. Mix together crushed chips and melted margarine, then press into the bottom of a 9-inch springform pan. Bake 15 minutes at 350. Beat cream cheese and egg in a food processor or mixing bowl until well blended. Mix in colby/jack cheese, chilies, garlic powder, and Tabasco sauce. Pour mixture over crust. Bake 30 minutes at 350 degrees. When cake is done, remove from oven and spread sour cream over cheesecake. Loosen cheesecake from rim of pan by running a sharp, thin knife around inside rim. Let cheesecake cool before removing pan ring. Top with red bell pepper, green onion, and sliced olives. Refrigerate several hours, then serve with chips or crackers.
[Name] Chili Cheese Dip [AuthorId] 28577 [AuthorName] Pam Walk [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-01-21T13:38:00Z [Description] This is great for pot lucks or just a snack. I'm asked to bring this to work a lot for different occasions. You can also do this in a crockpot and keep it warm for longer. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1"] [RecipeIngredientParts] ["Velveeta cheese", "ground beef"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 471.6 [FatContent] 29.6 [SaturatedFatContent] 15.2 [CholesterolContent] 110.7 [SodiumContent] 1715.8 [CarbohydrateContent] 24.6 [FiberContent] 7.1 [SugarContent] 6.7 [ProteinContent] 28.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In large pan brown ground beef and drain. Add chili and cubed Velveeta. Stir occasionally until cheese is melted. Serve warm with tortilla chips.
[Name] Fast Candied Sweet Potatoes [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-01-21T13:38:00Z [Description] Make and share this Fast Candied Sweet Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Healthy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/4", "1", "1/4"] [RecipeIngredientParts] ["sweet potatoes", "brown sugar", "butter", "margarine", "miniature marshmallow", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 428.8 [FatContent] 11.6 [SaturatedFatContent] 7.3 [CholesterolContent] 30.5 [SodiumContent] 235.9 [CarbohydrateContent] 79.9 [FiberContent] 6.4 [SugarContent] 42.8 [ProteinContent] 3.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Drain off all but 1/4 cup liquid from potatoes. In medium saucepan melt butter. Add sugar and reserved liquid. Add potatoes. Stir to coat. Pour into medium casserole. Sprinkle with marshmallows. Add pecans if using. Put in oven and bake at 350 degrees till brown (30 minutes].
[Name] Blank Slate Buttermilk Pound Cake [AuthorId] 2586 [AuthorName] Donna M. [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2002-01-21T13:38:00Z [Description] This versatile cake is quick to mix up and tastes wonderful! It has been a winner in my family for over 35 years. The recipe originally came from an aunt of mine. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/62/7/pic84hH84.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/62/7/picpZGC9l.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/62/7/pichFvJqF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/62/7/pic4Ood4M.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/62/7/pich60uJp.jpg" ] [RecipeCategory] Dessert [Keywords] ["For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "3", "1", "1 1/2", "3", "1/4", "1", "1"] [RecipeIngredientParts] ["sugar", "eggs", "shortening", "flour", "baking soda", "salt", "buttermilk"] [AggregatedRating] 4.5 [ReviewCount] 21.0 [Calories] 314.9 [FatContent] 14.1 [SaturatedFatContent] 3.6 [CholesterolContent] 35.5 [SodiumContent] 195.1 [CarbohydrateContent] 43.7 [FiberContent] 0.6 [SugarContent] 25.8 [ProteinContent] 4.1 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Cream sugar, shortening and eggs. Add flavoring. Combine dry ingredients. Add dry ingredients alternately with buttermilk. Pour batter into greased and floured tube cake pan. Bake for 1 1/2 hours at 300°. Cool 10 minutes and turn out of pan. VARIATIONS: Add 1 cup of chocolate chips, melted, to batter for chocolate cake. Add grated orange or lemon peel for orange or lemon cake.
[Name] Grilled Sweet Herbed Tomatoes (Foil Wrapped) [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT20M [PrepTime] PT8H [TotalTime] PT8H20M [DatePublished] 2002-01-21T13:38:00Z [Description] I love grilling tomatoes and serving along side a nice steak or grilled chicken. This reminds me of summer. Prep time includes chill time. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "Weeknight" [RecipeIngredientQuantities] ["6", "2", "1/2", "1/4", "1/4", "2", "1", "1", "1", "1/8"] [RecipeIngredientParts] ["tomatoes", "cucumbers", "dry white wine", "white wine vinegar", "chives", "parsley", "sugar", "dried herbs", "ground pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 207.4 [FatContent] 18.4 [SaturatedFatContent] 2.6 [CholesterolContent] 0.0 [SodiumContent] 9.2 [CarbohydrateContent] 9.5 [FiberContent] 2.0 [SugarContent] 5.7 [ProteinContent] 1.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Sprinkle tomatoes lightly with salt. Place whole tomatoes and sliced cucumbers in a large bowl. Combine salad oil, white wine, white wine vinegar, chives, parsley, sugar, salad herbs and pepper in a screw top jar. Cover and shake vigorously. Pour over veggies. Cover and chill several hours or over night. Turn tomatoes once or twice. Remove tomatoes from the marinade. Wrap each tomato in a piece of heavy duty foil. Grill over med heat until heated through, about 20 minutes, turning once. Drain cucumbers, reserving marinade to store leftovers inches. Serve cucumbers on top of tomatoes.
[Name] Brunswick Chicken Beef and Pork Stew for a Crowd [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT2H [PrepTime] PT1H [TotalTime] PT3H [DatePublished] 2002-01-21T13:38:00Z [Description] Make and share this Brunswick Chicken Beef and Pork Stew for a Crowd recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Lunch/Snacks", "Chicken", "Pork", "Poultry", "Vegetable", "Meat", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "8", "8", "4", "3", "5", "1", "2", NA, NA] [RecipeIngredientParts] ["chicken", "beef", "tomatoes with juice", "corn", "onions", "ketchup", "cayenne pepper", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 14276.2 [FatContent] 1239.2 [SaturatedFatContent] 475.8 [CholesterolContent] 2904.1 [SodiumContent] 4700.9 [CarbohydrateContent] 190.4 [FiberContent] 26.4 [SugarContent] 82.5 [ProteinContent] 579.7 [RecipeServings] nan [RecipeYield] 3 gallons [RecipeInstructions] Place cut up chickens in a large dutch oven, cover with water and cook over medium heat until done, 45 minutes to 1 hour. Cool to handle, remove chicken, debone and skin, discarding both, and reserve the chicken and broth separately. Grill the meats until semi charred. Put the chicken, beef and pork along with the tomatoes, corn, onions and ketchup back into the dutch oven, if large enough, or into a large stock pot. Add the cayenne, salt and pepper to taste, and enough of the chicken broth to make a stew-like consistency. Cook over low for 2 hours to blend, stirring frequently-this tends to stick. Add broth if needed. This freezes well.
[Name] Grilled flank steak, mandarin style [AuthorId] 29229 [AuthorName] tgobbi [CookTime] PT10M [PrepTime] PT3H [TotalTime] PT3H10M [DatePublished] 2002-01-21T13:38:00Z [Description] Flank steak (or skirt or sirloin) prepared with a Chinese twist. (Works well with pork or chicken, too). [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/63/0/17630.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/63/0/picoPe4iw.jpg"] [RecipeCategory] Steak [Keywords] ["Meat", "Chinese", "Asian", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2 -3", "2 -3", "2 -3", "2 -3", "1", "1", "1", NA, NA, NA, "1 -2"] [RecipeIngredientParts] ["garlic", "scallions", "light soy sauce", "sugar", "dry sherry", "salt", "pepper", "vinegar"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 53.2 [FatContent] 2.3 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 340.6 [CarbohydrateContent] 5.3 [FiberContent] 0.6 [SugarContent] 2.7 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Works well with chicken or pork too. Score the steak by making Xs with a sharp knife. Marinate at least 3 hours. (I usually prepare it the night before I use it]. Grill (or broil] to the desired degree of doneness. Slice and serve with potatoes or rice and a salad. Hint: when using flank or skirt steak make sure you slice AGAINST THE GRAIN or it will be too tough to eat!
[Name] Macaroni 3 Cheese [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2002-01-21T13:38:00Z [Description] Make and share this Macaroni 3 Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "4", "1/3", "4", "1", NA, "1", "3", "1/2", "1/4"] [RecipeIngredientParts] ["macaroni noodles", "butter", "flour", "milk", "salt", "fresh ground black pepper", "cheddar cheese", "mild cheese", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 1087.3 [FatContent] 52.1 [SaturatedFatContent] 32.1 [CholesterolContent] 159.2 [SodiumContent] 1410.9 [CarbohydrateContent] 105.8 [FiberContent] 3.9 [SugarContent] 2.5 [ProteinContent] 47.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook pasta according to packet instructions, drain and set aside. Heat oven to 180°C (350°F] degrees. In a saucepan over medium heat, melt butter and stir in flour to form a paste. Slowly whisk in milk. Bring to a simmer, constantly stirring over low heat, until sauce begins to thicken. Season with salt, pepper and the hot sauce. Remove from heat and stir in 1 1/2 cups of the tasty cheddar cheese until blended. Butter a 4-quart baking dish. Layer pasta, remaining tasty cheddar and mild cheese, and sauce. Sprinkle top with Parmesan. Bake 30 minutes until bubbly and golden.
[Name] Ginger Shortbread [AuthorId] 27783 [AuthorName] HeatherFeather [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2002-01-21T13:38:00Z [Description] This is a very tasty cookie with a bit of a kick from ginger. These go very well with tea. Please only use real butter - shortbread does not lend itself to any substitutions. My dear friend,Michelle,used to serve these and shared the recipe with me. The recipe is adapted from "Traditional Scottish Cookery" by Theodora Fitzgibbon. The amount of cookies you get will very depending upon how small you cut them. I like to use a shortbread mold. NOTE: If you can't find golden syrup (also known as Cane Syrup), you may subsitute corn syrup or honey - or mix honey & corn syrup together. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/63/2/pic3kumGm.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Scottish", "European", "Christmas", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "2", "10", "1", "1", "2", "2", "3/4", "1", "4"] [RecipeIngredientParts] ["unsalted butter", "caster sugar", "all-purpose flour", "ground ginger", "baking powder", "unsalted butter", "golden syrup", "honey", "ground ginger", "candied ginger", "powdered sugar", "icing sugar"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 274.1 [FatContent] 14.1 [SaturatedFatContent] 8.8 [CholesterolContent] 36.6 [SodiumContent] 41.7 [CarbohydrateContent] 34.4 [FiberContent] 0.8 [SugarContent] 10.1 [ProteinContent] 3.1 [RecipeServings] nan [RecipeYield] 10-15 cookies [RecipeInstructions] Cream the 4 ozs butter with the sugar. Combine flour, 1 tsp. ginger, and baking powder; add to the butter mixture. Put into a greased shortbread pan (or a 7-8\" round or square baking pan] and bake at 325 F (170 C] for about 40 minutes or until done. While the shortbread is baking, prepare the icing: melt together the butter, ginger, and golden syrup in a saucepan over low heat until blended and smooth. Pour the icing over the hot shortbread and let it cool a little. When the icing has cooled a bit, decorate the top with pieces of candied ginger. Cut shortbread into shapes (wedges or rectangles]. Cool completely before removing from pan. *Note:You may leave out the candied ginger- some may find it too spicy, especially children.
[Name] Peanut Butter Cookies Supreme [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-01-21T13:38:00Z [Description] After these are made stand back or you will be crushed in the rush to get to these! The yield depends on how large you make these cookies. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Nuts", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "1/2", "1", "1/2", "1/2", "1", "1 1/2", "1 1/4", "2", "1/2", "1/3"] [RecipeIngredientParts] ["chunky peanut butter", "butter", "light brown sugar", "baking powder", "baking soda", "egg", "vanilla extract", "flour"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 2154.9 [FatContent] 124.4 [SaturatedFatContent] 52.5 [CholesterolContent] 228.8 [SodiumContent] 1343.5 [CarbohydrateContent] 243.3 [FiberContent] 14.7 [SugarContent] 162.1 [ProteinContent] 39.8 [RecipeServings] nan [RecipeYield] 2 dozen [RecipeInstructions] In a large bowl beat peanut butter and butter until well blended. Beat in sugar, baking powder and soda until well blended. Beat in egg and vanilla until well blended, and slowly begin to add the flour at low speed. Stir in peanut butter cups and mini chocolate chips. Cover with plastic wrap and refrigerate for 1 hour. Preheat oven to 375F degrees. Form cookie dough into 2 inch balls and place evenly on a cookie sheet. With the bottom of a sturdy glass press down to make perfect circles (this is if you wish to make as a gift and pack in a tube-or you have kids like mine-\"her's is bigger!\"] Bake for 10 minutes, remove to a rack to cool. Take the 1/3 cup of mini chocolate chips and pour into the ziplock baggie and seal. Microwave at 50% power for 1 min, turn bag and repeat. mush around with your hand to make sure all chips are melted. Snip off a very tiny corner of the bag and pipe chocolate onto cooled cookies-I do fast lines in all directions, and let stand until chocolate is set.
[Name] Cream of Mushroom Soup [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-01-21T13:38:00Z [Description] Make and share this Cream of Mushroom 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/17/63/4/pichbywjq.jpg" [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "1", "3", "1", "1", "1 3/4", "1 3/4", "1", "2 -3", NA, NA, NA] [RecipeIngredientParts] ["button mushrooms", "butter", "onion", "flour", "milk", "dried basil", "salt", "black pepper", "fresh basil leaf"] [AggregatedRating] 4.5 [ReviewCount] 13.0 [Calories] 226.5 [FatContent] 18.5 [SaturatedFatContent] 9.8 [CholesterolContent] 46.2 [SodiumContent] 120.3 [CarbohydrateContent] 10.8 [FiberContent] 1.0 [SugarContent] 1.9 [ProteinContent] 6.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Pull the caps away from the mushroom stalks. Finely slice the caps and chop the stalks, keeping the 2 piles separate. Heat the oil and half the butter in a heavy based saucepan and add the chopped onion, mushroom stalks and 1/2-3/4 of the sliced mushroom caps. Fry about 1-2 minutes, stirring frequently, and then cover and sweat over a gentle heat for 6-7 minutes, stirring occasionally. Stir in flour and cook for 1 minute. Gradually add the stock and milk to make a smooth, thin sauce. Add the basil, and season with salt and pepper. Bring to the boil and then simmer, partly covered, for 15 minutes. Allow to cool slightly and then pour into a food processor or blender and process until smooth. Melt remaining butter in a heavy based frying pan, and fry the remaining mushrooms over a gentle heat for 3-4 minutes until they are just tender. Pour soup into a large clean saucepan and stir in sliced mushrooms. Heat until very hot but not boiling and add salt and pepper to taste. Add the cream. Serve at once garnished with the basil leaves.
[Name] Dad's Chili (Wendy's Copycat) [AuthorId] 28864 [AuthorName] Mike McCarthy [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2002-01-21T13:38:00Z [Description] Make and share this Dad's Chili (Wendy's Copycat) recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/63/5/picT5vGWz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/63/5/picHWTdvf.jpg"] [RecipeCategory] Meat [Keywords] ["Weeknight", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", "1/2", "1/4", "1/4", "1", "1 1/2", "1", "1/2", "1/2", "1/2", "1/8"] [RecipeIngredientParts] ["ground beef", "tomato juice", "tomato puree", "red kidney beans", "pinto beans", "onion", "celery", "green pepper", "chili powder", "cumin", "garlic powder", "salt", "black pepper", "oregano", "sugar", "cayenne pepper"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 243.9 [FatContent] 9.9 [SaturatedFatContent] 3.7 [CholesterolContent] 41.1 [SodiumContent] 321.8 [CarbohydrateContent] 22.3 [FiberContent] 6.8 [SugarContent] 4.5 [ProteinContent] 17.8 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] In a frying pan, brown the ground beef; drain. Put the drained beef and the remaining ingredients into a 6-quart pot. Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes. Serve over fresh rice.
[Name] Crock Pot Meatloaf [AuthorId] 3288 [AuthorName] TishT [CookTime] PT7H [PrepTime] PT15M [TotalTime] PT7H15M [DatePublished] 2002-01-21T13:39:00Z [Description] An easy meal to make regardless if in crock pot or oven...still I love crock pot recipes because you can come home and dinner is done! Tomatoes may be changed to alternate topping of your chose. Also you may freeze this meatloaf and drop in the crock pot...cook a couple of hours more. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "Weeknight", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "2", "1 1/2", "2", "1", "1", "1 1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["milk", "ground beef", "eggs", "onion", "garlic", "salt", "pepper", "dry mustard", "whole tomatoes"] [AggregatedRating] 3.5 [ReviewCount] 5.0 [Calories] 324.5 [FatContent] 20.0 [SaturatedFatContent] 7.7 [CholesterolContent] 150.5 [SodiumContent] 750.0 [CarbohydrateContent] 9.6 [FiberContent] 1.2 [SugarContent] 2.6 [ProteinContent] 25.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place the milk and the bread in a large mixing bowl, and let stand until the bread has adsorbed all the milk. With two forks, break the bread into crumbs. Beat the ground beef into the crumbs until well mixed. Make a hollow in the center of the meat and break the eggs into it. Beat the eggs a little; then grate the onions into the eggs. Add garlic, salt, pepper and mustard. Beat the eggs into the beef. Shape into a round cake and place in the slow cooker. Drain the tomatoes, and place them on the meat. Cover and cook on Low for 5 to 7 hours.
[Name] Asparagus & Ham Potato Topper [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT4M [PrepTime] PT6M [TotalTime] PT10M [DatePublished] 2002-01-21T13:39:00Z [Description] Make and share this Asparagus & Ham Potato Topper recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Cholesterol", "Healthy", "Microwave", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", NA] [RecipeIngredientParts] ["potatoes", "cooked ham", "cheddar cheese", "swiss cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 308.8 [FatContent] 8.6 [SaturatedFatContent] 2.9 [CholesterolContent] 34.8 [SodiumContent] 629.3 [CarbohydrateContent] 43.7 [FiberContent] 5.0 [SugarContent] 2.2 [ProteinContent] 14.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place hot baked potatoes on microwave-safe plate. Carefully fluff up potatoes with fork. Top each potato with ham. Stir soup in can until smooth. Spoon soup over potatoes. Top with cheese, if desired. Microwave on HIGH 4 minutes or until hot.
[Name] Lemon Meringue Cake [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT45M [PrepTime] PT1H [TotalTime] PT1H45M [DatePublished] 2002-01-21T13:39:00Z [Description] This cake graced the cover of the February 2002 issue of Food and Wine and is my next "Big Dessert" it's absolutely beautiful. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1/2", "1/2", "2", "4", "1", "1", "9", "1", "1/2", "1/4", "4", "2 1/4", "1 1/2", "3/4"] [RecipeIngredientParts] ["cake flour", "baking powder", "salt", "unsalted butter", "sugar", "eggs", "vanilla extract", "milk", "sugar", "fresh lemon juice", "salt", "unsalted butter", "sugar", "fresh lemon juice"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 9163.2 [FatContent] 349.1 [SaturatedFatContent] 201.9 [CholesterolContent] 3170.1 [SodiumContent] 3973.2 [CarbohydrateContent] 1404.2 [FiberContent] 7.4 [SugarContent] 1057.3 [ProteinContent] 134.2 [RecipeServings] nan [RecipeYield] 1 nine inch layer cake [RecipeInstructions] Cake-----------. Preheat the oven to 350F degrees. Butter 2 9\" round cake pans and line the bottoms with parchment. Butter the paper and dust the pans lightly with flour, tapping out any excess In a medium bowl, sift together the cake flour, baking powder and salt. In the bowl of a stand mixer, beat the sugar with the butter at high speed until fluffy, about 5 minutes. Add the eggs and egg yolks, 1 at a time, beating well after each addition. Beat in the vanilla. Beat in the flour mixture at low speed in 3 batches, alternating with the milk, beat until just smooth. Scrape the batter into the prepared pans and smooth the surfaces. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool on racks for 10 minutes, then unmold onto the racks and let cool completely. Curd------------. Fill a large bowl with ice water. In a heavy medium sauce pan, whisk the egg yolks with the sugar, lemon juice and salt. Add the butter and cook over moderate heat, stirring constantly until the curd is thick nd just beginning to simmer, about 5 minutes. Set the saucepan in the water bath and chill the curd, whisking occasionally. Meringue------. In a saucepan, bring 1\" of water to a boil. In the clean bowl of a stand mixer, whisk the sugar, egg whites and lemon juice. Set the bowl over the saucepan and cook, whisking constantly until the sugar dissolves, about 6 minutes. Return the bowl to the mixer and beat the meringue at medium speed for about 10 minutes, or until cooled to room temperature. Continue beating at high speed until the meringue is thick, shiny and billowy, about 15 minutes longer. Assemble the cake-----------. Using a serrated knife, trim the cake tops to make them level. Halve each cake horizontally. Set 1 layer on a cake plate, cut side up, spread with 1/3 of the curd. Set another layer on top and spread with another 1/3 of the curd. Set another layer on top and spread the remaining curd, cover with the final layer of cake, cut side down. With a large offset spatula, frost the sides of the cake with a thin layer of meringue. Top the cake with the remaining meringue and swirl decoratively, then serve. Make ahead: The layers can be wrapped in plastic and refrigerated for 2 days or frozen up to 1 month. The curd can be refrigerated for 3 days. The assembled cake can be refrigerated for up to 2 days.
[Name] Stir Fried Beef and Veggies [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2002-01-21T13:39:00Z [Description] The best stir fry I've come up with. I have a couple more I use but this is the one we do most. A quick meal that is very good. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "Healthy", "< 60 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/2", "2", "2", "1/4", "1/2", NA, "1", "1/2", "1/2", "1/2", "1/4", "1/2"] [RecipeIngredientParts] ["cornstarch", "sugar", "salt", "pepper", "soy sauce", "oyster sauce", "water", "top round steak", "olive oil", "celery", "carrot", "radish", "zucchini"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 145.6 [FatContent] 4.8 [SaturatedFatContent] 1.8 [CholesterolContent] 39.1 [SodiumContent] 1004.6 [CarbohydrateContent] 10.5 [FiberContent] 2.4 [SugarContent] 4.2 [ProteinContent] 14.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In small bowl, mix first 7 ingredients. Set aside. In hot wok, stir fry steak, in olive oil 1/2 at a time for 2 minutes. Remove from wok and keep warm. Add oil if you need to, stir first the celery for 2 minutes. Add the carrots, 2 more minutes. Add radishes,1 minute. Add zucchini, 1 minute. Add sweet pepper, 1 minute. Add peas and stir for 2 minutes. Add the small bowl of sauce and stir till it boils. Add the steak and heat through. Serve over rice.
[Name] Pineapple Cheesecake Squares [AuthorId] 27397 [AuthorName] Korinna [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2002-01-21T13:39:00Z [Description] Make and share this Pineapple Cheesecake Squares recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Pineapple", "Tropical Fruits", "Fruit", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2/3", "1/2", "1/2", "2", "1/2", "2", "2/3", "1/4", "1/4", "1", "1/2"] [RecipeIngredientParts] ["flour", "margarine", "butter", "powdered sugar", "cream cheese", "sugar", "eggs", "flour", "sugar", "crushed pineapple"] [AggregatedRating] nan [ReviewCount] nan [Calories] 491.7 [FatContent] 31.1 [SaturatedFatContent] 12.9 [CholesterolContent] 90.4 [SodiumContent] 266.3 [CarbohydrateContent] 47.1 [FiberContent] 1.7 [SugarContent] 26.1 [ProteinContent] 8.2 [RecipeServings] 12.0 [RecipeYield] 12 sqares [RecipeInstructions] CRUST--------------. Mix all ingredients in medium bowl with fork until crumbly. Press firmly and evenly in bottom of ungreased rectangular pan, 13x2x2 inches. Bake at 350°F until set, 15 to 20 minutes. FILLING-----------. Beat cream cheese in medium bowl until smooth and fluffy; beat in 1/2 cup sugar and the eggs. Stir in 2/3 cup pineapple juice. Pour cream cheese mixture over hot crust. Bake just until center is set, about 20 minutes. Cool completely. Mix flour and 1/4 cup sugar in 2-quart saucepan. Stir in 1 cup reserved pineapple juice. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Remove from heat; fold in pineapple. Cool completely. Beat whipping cream in chilled bowl until stiff. Fold into pineapple mixture. Spread carefully over dessert. Cover loosely and refrigerate until firm, about 4 hours. Cut into about 3-inch squares. Makes 12 squares.
[Name] Quick and Easy Stroganoff [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-01-21T13:39:00Z [Description] Make and share this Quick and Easy Stroganoff recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "Very Low Carbs", "< 30 Mins", "Stove Top", "Stir Fry"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "1 -2", "1", "1", "1/2", NA, NA, "1"] [RecipeIngredientParts] ["paprika", "olive oil", "butter", "green onions", "brandy", "tomato sauce", "lemon juice", "sour cream", "salt", "black pepper", "mushroom"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 505.6 [FatContent] 41.8 [SaturatedFatContent] 16.9 [CholesterolContent] 101.3 [SodiumContent] 99.6 [CarbohydrateContent] 2.8 [FiberContent] 0.9 [SugarContent] 0.5 [ProteinContent] 26.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Sprinkle the beef strips with the paprika and toss to coat.", "Heat the olive oil and butter in a wok over high heat.", "Stirfry the beef, along with the green onions, (add mushrooms at this stage if using] for a couple of minutes.", "Remove with a slotted spoon and pour out any remaining oil.", "Over a low heat, stir the brandy, tomato sauce, lemon juice and sour cream together.", "Simmer a minute or two, then tip the beef strips back in and stir together.", "Season.", "Lovely served over hot buttered noodles or rice." ]
[Name] Thymed-Onions [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-01-21T13:39:00Z [Description] Make and share this Thymed-Onions recipe from Food.com. [Images] character(0) [RecipeCategory] Onions [Keywords] ["Vegetable", "Low Protein", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["5", "4", "2", "2", NA, NA] [RecipeIngredientParts] ["olive oil", "unsalted butter", "onions", "fresh thyme", "salt", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 347.5 [FatContent] 28.6 [SaturatedFatContent] 9.7 [CholesterolContent] 30.5 [SodiumContent] 8.8 [CarbohydrateContent] 23.2 [FiberContent] 3.4 [SugarContent] 9.7 [ProteinContent] 2.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425F degrees. Heat the oil and butter in large roasting dish. Remove outer skins off the onions but keep them whole. Add the onions to the dish and toss them in the oil and butter mixture over a medium heat until lightly sauteed. Add the thyme and seasoning and roast for 45-50 minutes, basting regularly.
[Name] Chunky Chili Con Carne [AuthorId] 5523 [AuthorName] Dave C [CookTime] PT2H [PrepTime] PT5M [TotalTime] PT2H5M [DatePublished] 2002-01-21T13:39:00Z [Description] Make and share this Chunky Chili Con Carne recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Mexican", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "2", "1", "1", "1", NA] [RecipeIngredientParts] ["ground beef", "onion", "water", "tomato paste", "red kidney beans", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 588.8 [FatContent] 19.0 [SaturatedFatContent] 7.1 [CholesterolContent] 77.1 [SodiumContent] 1573.7 [CarbohydrateContent] 71.7 [FiberContent] 15.4 [SugarContent] 29.0 [ProteinContent] 38.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In medium skillet over medium-high heat, brown beef and onion, stirring to separate meat. Spoon off fat. Add soup, water, beans, vinegar and chilies. Reduce heat to low and heat through. Last half hour add tomato paste and heat.
[Name] Chili Hominy Skillet [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-01-21T13:39:00Z [Description] Make and share this Chili Hominy Skillet recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Tex Mex", "Southwestern U.S.", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "4", "1", "2"] [RecipeIngredientParts] ["hominy", "onion", "mild cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 644.8 [FatContent] 34.2 [SaturatedFatContent] 18.1 [CholesterolContent] 102.8 [SodiumContent] 2034.5 [CarbohydrateContent] 57.5 [FiberContent] 15.8 [SugarContent] 7.8 [ProteinContent] 31.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat the oven to 325 degrees F. Grease a large, heavy skillet, preferably cast-iron. In it, layer half of the hominy, the chili, onion, and cheese. Repeat with the remaining ingredients. Bake for about 30 minutes, until the casserole is heated through and the cheese is bubbly.
[Name] Feta Cheeseburger for 1 [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT14M [PrepTime] PT10M [TotalTime] PT24M [DatePublished] 2002-01-21T13:39:00Z [Description] This is not a burger that you can BBQ as it is a bit fragile. It tastes wonderful, but can be a bit messy. Use either beef or lamb (I love the lamb). You can increase this recipe for as many burgers as you want to make. I add additional cheese slices as well as the feta interior. I like to serve the burger with Recipe #13613. Enjoy [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Lamb/Sheep", "Meat", "Canadian", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4 -6", "1/2", "1", "1/4", "1/4", "1 1/2", "1/2", "1/4", "1", NA, "1", "4", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["ground beef", "lamb", "ketchup", "Worcestershire sauce", "tarragon vinegar", "feta cheese", "garlic powder", "chili powder", "oregano", "fresh lemon juice", "mushrooms", "tomatoes", "lettuce leaf", "sweet onion", "hot mustard"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 506.2 [FatContent] 24.3 [SaturatedFatContent] 10.2 [CholesterolContent] 95.3 [SodiumContent] 725.2 [CarbohydrateContent] 38.9 [FiberContent] 3.2 [SugarContent] 5.9 [ProteinContent] 32.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Make two equal sized patties. Mix chili sauce, ketchup, Worcestershire, tarragon, vinegar, garlic, chili, oregano, salt and pepper; mix well. Pour this sauce on one side of your hamburger. Add feta cheese. Place other patty on top and seal edges well. Squeeze a bit of lemon juice over patty. Fry hamburger patty on high heat for about 2 minutes on one side. Flip and turn the heat to medium. Be careful, this patty is a bit fragile. Cook another 2 minutes. Lower heat to low. Add mushrooms to the pan. Cover the pan and continue cooking until patty is well done, about 10 minutes. Meanwhile, toast the bun on the inside. Place patty on bun; garnish hamburger with tomato, onion, lettuce and mustard--or any of your favorite toppings. Serve.
[Name] All Chocolate Boston Cream Pie [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT25M [PrepTime] PT45M [TotalTime] PT1H10M [DatePublished] 2002-01-21T13:39:00Z [Description] Make and share this All Chocolate Boston Cream Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Kosher", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1/4", "2", "1/2", "1", "1", "1", "1 1/4", "1", "1/2", "1/4", "6", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "butter", "water", "eggs", "buttermilk", "baking soda", "pure vanilla extract", "instant chocolate pudding mix", "milk", "butter", "half-and-half", "confectioners' sugar", "pure vanilla extract"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 591.4 [FatContent] 31.4 [SaturatedFatContent] 20.5 [CholesterolContent] 103.0 [SodiumContent] 430.6 [CarbohydrateContent] 74.9 [FiberContent] 2.0 [SugarContent] 52.5 [ProteinContent] 6.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350 degrees. For cake, combine flour and sugar in large bowl; set aside. Combine butter, water and cocoa in medium saucepan. Heat to a boil over medium heat, stirring frequently. Pour butter mixture over flour mixture; mix well. Stir in eggs, buttermilk, baking soda and vanilla. Divide batter between 2 greased 9-inch round cake pans. Bake until wooden pick inserted in center comes out clean, 20 to 25 minutes. Cool in pans 10 minutes; turn out onto cooling rack. Cool completely. For filling, combine pudding mix and milk in bowl of electric mixer. Beat on high speed until thickened, 3 to 4 minutes. Add whipped topping (or whipped cream]; beat 2 minutes. Refrigerate until set, about 5 minutes. For glaze, heat butter, cocoa and half-and-half to a boil in medium saucepan over medium-high heat. Remove from heat; slowly stir in confectioners' sugar (if added too fast, glaze will be lumpy]. Stir in vanilla. Note: Glaze must be warm when ready to pour over cake. Place 1 cake round upside down onto cake platter. Top with pudding mixture; it will be a thick layer. Place second cake layer on filling. Slowly pour warm glaze over the top; allow it to run down sides. Chill 2 to 4 hours before serving.
[Name] Sure Thing Pie Crust [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-01-21T13:39:00Z [Description] Make and share this Sure Thing Pie Crust recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "1 1/2", "1", "1", "5", "1"] [RecipeIngredientParts] ["flour", "shortening", "salt", "egg", "vinegar"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 2077.2 [FatContent] 157.9 [SaturatedFatContent] 39.5 [CholesterolContent] 105.8 [SodiumContent] 1201.8 [CarbohydrateContent] 143.3 [FiberContent] 5.1 [SugarContent] 0.7 [ProteinContent] 22.5 [RecipeServings] nan [RecipeYield] 2 crusts [RecipeInstructions] Sift together flour and salt, cut in shortning. Combine egg, water, and vinegar. Pour liquid into dry ing. Stir until well mixed. Roll on floured board.
[Name] Cream of Asparagus Soup [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-01-21T13:39:00Z [Description] This soup is wonderful served hot or cold. Half & half or milk may be substituted for the cream if fat content is a concern, although it won't taste quite as good. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/64/8/picAO9HH0.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Potato", "Poultry", "Grains", "Vegetable", "Meat", "European", "Low Protein", "Kid Friendly", "< 60 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "24", "1", "1", "1", "8", NA, NA] [RecipeIngredientParts] ["asparagus spear", "onion", "unsalted butter", "reduced-sodium chicken broth", "chicken broth", "potato", "celery rib", "dried thyme", "salt", "fresh ground white pepper"] [AggregatedRating] 5.0 [ReviewCount] 34.0 [Calories] 299.1 [FatContent] 21.9 [SaturatedFatContent] 13.3 [CholesterolContent] 71.1 [SodiumContent] 99.2 [CarbohydrateContent] 20.8 [FiberContent] 4.2 [SugarContent] 3.5 [ProteinContent] 8.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Soak and rinse asparagus. Remove top 1 inch of each spear, discard tough lower part, and reserve middle portion of stalks. In a 3-quart saucepan, over medium heat, sauté onion in butter for 3 to 5 minutes or until translucent. Add chicken stock, asparagus tips and stems, potato, celery, thyme, and pepper. Cover and bring to a boil. Reduce heat to low and simmer for 12 to 15 minutes or until vegetables are soft. Remove from heat and let cool. Remove asparagus tips and set aside. Place half of the soup at a time in a blender container. Cover and blend at high speed for 20 to 30 seconds or until very smooth. Pass through a fine sieve and return blended soup to saucepan. Add reserved asparagus tips and cream (or half and half, or milk] and heat thoroughly, or refrigerate to be served cold. Be sure to adjust the seasoning after you add the cream (or half& half, or milk], especially if you plan to serve it cold.
[Name] Easy Cream Cheese Dip [AuthorId] 29377 [AuthorName] undertkr [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-21T13:39:00Z [Description] I got this recipe from a family Christmas party, but I make it year round. It goes great with chips, sandwiches, vegetables; pretty much anything! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/64/9/picfgcZh8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/64/9/Mhu3SzDcRau1XFZB58lX_1476200558912-87649229.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/64/9/picBP5jq2.jpg"] [RecipeCategory] Cheese [Keywords] ["Low Cholesterol", "Healthy", "Spicy", "Christmas", "< 15 Mins", "For Large Groups", "No Cook", "Beginner Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["2", "24"] [RecipeIngredientParts] ["fat free cream cheese", "salsa"] [AggregatedRating] 5.0 [ReviewCount] 25.0 [Calories] 44.0 [FatContent] 0.4 [SaturatedFatContent] 0.2 [CholesterolContent] 3.6 [SodiumContent] 484.5 [CarbohydrateContent] 5.2 [FiberContent] 0.7 [SugarContent] 3.0 [ProteinContent] 5.4 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Pour about half of the salsa into a blender and then add the softened cream cheese and then add the rest of the salsa on top of that. Blend until all cream cheese and salsa is mixed together and appears very creamy. *refrigerate the dip for a couple of hours before serving!
[Name] Pretzel Bread [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT30M [PrepTime] PT2H [TotalTime] PT2H30M [DatePublished] 2002-01-21T13:39:00Z [Description] Make and share this Pretzel Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/3", "1/4", "1", "1/4", "2 1/2", "1", "1", "3 3/4 - 4", "1", NA] [RecipeIngredientParts] ["dark beer", "cornmeal", "dark molasses", "dry active yeast", "water", "canola oil", "salt", "flour", "egg", "coarse salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2794.3 [FatContent] 24.2 [SaturatedFatContent] 3.6 [CholesterolContent] 186.0 [SodiumContent] 2472.3 [CarbohydrateContent] 544.2 [FiberContent] 29.6 [SugarContent] 49.6 [ProteinContent] 73.6 [RecipeServings] nan [RecipeYield] 1 large loaf [RecipeInstructions] In a 2 quart or larger pan stir together beer, cornmeal and molasses. Bring to a boil over high heat, remove and cool to 110. In a large bowl sprinkle yeast over warm water and let stand 5 minutes. Stir in beer mixture, oil, table salt and rye flour until well blended. Stir in 3 1/2 cups flour until smooth. Knead bread until smooth and elastic, around 15 minutes, a dough hook around 10. Place in a greased bowl, turning once to cover with oil, cover with plastic wrap and set in a warm place until doubled, about 1 to 1 1/2 hours. Punch down, turn out onto a floured board and knead for a few turns to release the air. At this point you can shape into rolls, or a loaf, 1 large or 2 small, or shape into a pretzel shape for sandwiches later. Which ever you do, cover with plastic wrap and let rise until puffy, around 30 minutes. Remove plastic, brush top with egg and sprinkle with coarse salt. For bread and Pretzel shaped bread bake at 350 for about 30 minutes, rolls 15 to 20. Cool on a rack.
[Name] Triple Chocolate Chip Cookies [AuthorId] 23394 [AuthorName] Melissa [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-01-21T13:39:00Z [Description] Soft, yummy, rich and popular cookies that my mommy makes all the time, to the delight of her adoring fans! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/65/1/picySwrPS.jpg" [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Kid Friendly", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["3/4", "1", "1", "1", "2", "3", "3/4", "1", "1", "1", "1"] [RecipeIngredientParts] ["white sugar", "light brown sugar", "butter", "vanilla extract", "eggs", "flour", "baking soda", "white chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 143.7 [FatContent] 7.0 [SaturatedFatContent] 4.3 [CholesterolContent] 18.7 [SodiumContent] 61.6 [CarbohydrateContent] 19.2 [FiberContent] 0.5 [SugarContent] 12.9 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 50 cookies [RecipeInstructions] Preheat oven to 350F and line cookie sheets with parchment paper. Cream sugars and butter until light. Add eggs and vanilla, beat until fluffy. Sift dry ingredients and add to butter mixture, mixing well. Mix in chips and nuts, if using. Drop spoonfuls of batter onto cookie sheets and bake 10-12 minutes. Cookies should brown but remain soft. Cool on wire racks. These freeze very well.
[Name] Taco Salad With Salsa Vinaigrette [AuthorId] 3288 [AuthorName] TishT [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-01-21T13:39:00Z [Description] We lived in California for a number of years and I remember a few nights where left over taco meat made a gread taco salad. You can buy chips of course..just wanted to add how to do them if wanted. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Cheese", "Beans", "Vegetable", "Meat", "Mexican", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3/4", "1", "2", "2", "1 1/2", "1", "1", "2", "6", "8", "3", "1", "1/3", "1", "3", "3", "1/2", "1/2", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["onion", "garlic", "ground cumin", "chili powder", "tomato paste", "7-inch corn tortillas", "romaine lettuce", "tomatoes", "extra-sharp cheddar cheese", "scallion", "garlic", "red wine vinegar", "fresh lemon juice", "ground cumin", "olive oil", "olive oil", "tomatoes", "fresh coriander"] [AggregatedRating] nan [ReviewCount] nan [Calories] 542.6 [FatContent] 46.9 [SaturatedFatContent] 13.4 [CholesterolContent] 75.3 [SodiumContent] 251.5 [CarbohydrateContent] 11.1 [FiberContent] 3.7 [SugarContent] 5.3 [ProteinContent] 21.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large heavy skillet cook the onion, garlic, cumin, and chili powder in 1 1/2 tablespoons of oil over moderately low heat, stirring, until the onion is soft. Add the chuck, and cook the mixture over moderate heat,stirring and breaking up any lumps, until the meat is no longer pink. Add tomato paste, salt and pepper to taste and cook the mixture, stirring, until the meat is cooked through. Transfer the mixture to a bowl and let it cool. In the skillet, cleaned, heat 3/4-inch of the additional oil to 375 degrees and in it fry the tortilla chips in batches for 30 seconds to 1 minute, or until most of the bubbling subsides. Transfer the chips with a slotted spoon to paper towels to drain and sprinkle them with salt to taste. The tortilla chips may be made 1 day in advance and kept in an airtight container. On a large deep platter or in a large bowl arrange the romaine, add refried beans spread evenly if desired, spoon the beef mixture over it, and arrange the tortilla chips, tomatoes, Cheddar, and scallion decoratively over the salad. Make the vinaigrette: In a blender blend together the garlic, vinegar, lemon juice, cumin, and salt and black pepper to taste, with the motor running add the oil in a stream, and blend the vinaigrette until it is emulsified. Add the tomato, the jalapeno pepper, and the coriander. Blend the vinaigrette until it is smooth. Transfer the vinaigrette to a small bowl and serve it with the salad or pour the vinaigrette over the salad and toss the salad until it is combined.
[Name] Bean and Vegetable Stew (Vegan) [AuthorId] 3288 [AuthorName] TishT [CookTime] PT8H [PrepTime] PT20M [TotalTime] PT8H20M [DatePublished] 2002-01-21T13:39:00Z [Description] I used to be a vegetarian in college and couldn't find enough recipes to satisfy my needs. I put this together and it was a wonderful addition to the college fare in the cafeteria! [Images] character(0) [RecipeCategory] Stew [Keywords] ["Lunch/Snacks", "Beans", "Fruit", "Vegetable", "Vegan", "Weeknight", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1/3", "1/3", NA, "1/2", "1/2", "1/2", "1/2", "1", "1", "1", "1", "3", "1", "1"] [RecipeIngredientParts] ["dry white wine", "soy sauce", "apples", "water", "celery", "parsnip", "carrot", "mushroom", "onion", "basil", "parsley", "bay leaf", "garlic", "black pepper", "rice", "pasta"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 93.8 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 535.3 [CarbohydrateContent] 18.9 [FiberContent] 1.4 [SugarContent] 3.0 [ProteinContent] 2.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Sort and rinse beans, then soak overnight in water. Drain beans and place in crockpot. Add vegetable juice, wine, soy sauce, and apple or pineapple juice. Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid] or a stew (less]. The juice adds just a tad of sweetness and the soy sauce adds depth and the tang of salt. Cook at high for 2 hours. Add vegetables, herbs, and spices, and cook for 5-6 hours at low until carrots and parsnips are tender. When tender, add rice or pasta and cook for one additional hour. Notes: For beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas.
[Name] Skirlie (Scottish Oatmeal and Onions) [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2002-01-21T13:39:00Z [Description] I don't believe that this recipe is regional at all - I believe it can be had just about anywhere in Scotland and even the very north of England [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Pork", "Poultry", "Grains", "Vegetable", "Meat", "Scottish", "European", "Spicy", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "2", "4 -6", "8", NA] [RecipeIngredientParts] ["bacon fat", "beef suet", "onions", "old-fashioned oatmeal"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 431.9 [FatContent] 23.1 [SaturatedFatContent] 7.4 [CholesterolContent] 27.2 [SodiumContent] 49.6 [CarbohydrateContent] 44.5 [FiberContent] 6.3 [SugarContent] 3.6 [ProteinContent] 12.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt the fat or heat the oil in a large frying pan. Add the onion and cook until soft and golden. Add the oatmeal and mix in well. Cook for about 5 minutes, stirring frequently. Add the stock and allow it to be absorbed by the oatmeal. Season well and serve with light creamy mashed potatoes. (Skirlie may also be used as a stuffing for any kind of game bird or poultry. It is also a very good accompaniment to rich meaty and gamy stews].
[Name] Bite Size Steak [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-01-21T13:39:00Z [Description] This is a best selling dish in the restaurants around here. But it's a lot more expensive than I wanted to pay for it ,so I make my own. It's tender, juicy, YUM! Fry in batches. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Healthy", "< 30 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["1 1/2", NA, "1 1/2", "2", "1 1/2", NA] [RecipeIngredientParts] ["flour", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 167.5 [FatContent] 2.3 [SaturatedFatContent] 0.7 [CholesterolContent] 62.0 [SodiumContent] 81.8 [CarbohydrateContent] 29.7 [FiberContent] 1.1 [SugarContent] 0.6 [ProteinContent] 6.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Salt and pepper the steak and cut in pieces about 1 1/2 in. Put flour in shallow container. Beat eggs in shallow bowl. Put bread crumbs in shallow container. Roll steak in flour, eggs, then breadcrumbs. Drop in to hot oil 375* and cook about 3-5 min, depending how well you want it done.
[Name] My Best Chicken And Rice In Wine [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT30M [PrepTime] PT8M [TotalTime] PT38M [DatePublished] 2002-01-21T13:39:00Z [Description] Easy to make. A good mixture of flavors. One of our favorites. This is from Pierre Franey, my favorite chef. If you like you can add a bay leaf with the mushrooms. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/65/6/picyBebQx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/65/6/picLh7nVF.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Healthy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "4", "1/2", "2", "1", "1", "1/2", "3/4"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "butter", "onion", "garlic", "fresh mushrooms", "chicken broth", "dry white wine", "rice"] [AggregatedRating] 4.5 [ReviewCount] 15.0 [Calories] 343.4 [FatContent] 5.9 [SaturatedFatContent] 3.0 [CholesterolContent] 78.5 [SodiumContent] 298.0 [CarbohydrateContent] 33.1 [FiberContent] 1.0 [SugarContent] 1.6 [ProteinContent] 31.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brown chicken in butter in a dutch oven. Scatter onion and garlic over chicken. Add mushrooms,and cook 5 minutes. Add chicken broth. Add wine, cook another 5 minutes. Add rice, cover and cook 20 minutes.
[Name] Broiled Shrimp [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT7M [PrepTime] PT10M [TotalTime] PT17M [DatePublished] 2002-01-21T13:39:00Z [Description] Make and share this Broiled Shrimp 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/17/65/8/picHtTj0E.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/65/8/pico8yJIq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/65/8/picVQBLW9.jpg"] [RecipeCategory] European [Keywords] ["Very Low Carbs", "Broil/Grill", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "2", "2", "1/8", "1/8", NA, "3"] [RecipeIngredientParts] ["shrimp", "olive oil", "garlic", "parsley", "crushed red pepper flakes", "oregano"] [AggregatedRating] 5.0 [ReviewCount] 32.0 [Calories] 328.4 [FatContent] 28.2 [SaturatedFatContent] 3.9 [CholesterolContent] 142.9 [SodiumContent] 655.4 [CarbohydrateContent] 2.8 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 15.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat broiler. Put shrimp in lg. bowl Add all other ingredients. Toss well to coat shrimp. Place on shallow baking sheet. Broil 7 in from heat for about 6-7 min, turning once. Serve with sauce from pan. Add a little butter if you like.
[Name] Saucy Short Ribs [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT2H [PrepTime] PT12M [TotalTime] PT2H12M [DatePublished] 2002-01-21T13:39:00Z [Description] The sauce makes these so good. If you have hearty eaters, double this. You get them ready, them they cook on simmer. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1", "1/4", "1", "1", "1/4"] [RecipeIngredientParts] ["short rib of beef", "tomato sauce", "water", "onion", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 921.7 [FatContent] 82.5 [SaturatedFatContent] 35.8 [CholesterolContent] 172.4 [SodiumContent] 1296.8 [CarbohydrateContent] 9.7 [FiberContent] 1.9 [SugarContent] 5.4 [ProteinContent] 34.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut ribs in 4 pieces. Brown on all sides in greased skillet. Pour off any excess fat. Mix remaining ingredients. Pour over ribs. Cover and simmer for 2 hours or until tender.
[Name] Grilled Lemonade Chicken [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2002-01-21T13:39:00Z [Description] Delicious, lightly lemon flavored chicken grilled outside or on an indoors counter top unit. Bring a little summer back into your winter. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/3", "1", "1/2", "1/8"] [RecipeIngredientParts] ["chicken", "soy sauce", "seasoning salt", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 792.4 [FatContent] 51.4 [SaturatedFatContent] 14.7 [CholesterolContent] 255.2 [SodiumContent] 909.7 [CarbohydrateContent] 14.4 [FiberContent] 0.2 [SugarContent] 12.4 [ProteinContent] 64.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine lemonade concentrate, soy sauce, seasoned salt, celery salt and garlic powder. Stir well to blend. Dip chicken pieces in the lemonade mixture. Place chicken, bone side down over med heat. Grill for about 25 minutes. Turn and grill until done, about 15 to 20 minutes more. Brush chicken with lemonade mixture often during the last 10 minutes of cooking.
[Name] BBQ Pork With Tofu and Pea Pods in Hot Bean Sauce [AuthorId] 29229 [AuthorName] tgobbi [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2002-01-21T13:39:00Z [Description] This is a dish I developed with my chef when I still owned my restaurant. It's easy enough to make your own Chinese bbq pork (most Chinese cookbooks have recipes) but I almost always buy it in Chinatown; it can make a mess of your oven if you do it yourself. The hot bean sauce comes in cans and keeps for a long time refrigerated. (Transfer to a plastic container with a tight cove [Images] character(0) [RecipeCategory] Pork [Keywords] ["Soy/Tofu", "Beans", "Vegetable", "Meat", "Chinese", "Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["1", NA, "1", NA, NA, "3", "1 -3", "1", "2", "1", "1 -2", "1", NA, "1", NA, "1/4", NA] [RecipeIngredientParts] ["Chinese barbecue pork", "firm tofu", "cornstarch", "garlic", "scallions", "scallions", "dark soy sauce", "dry sherry", "salt", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 84.3 [FatContent] 6.0 [SaturatedFatContent] 0.9 [CholesterolContent] 0.9 [SodiumContent] 215.5 [CarbohydrateContent] 5.4 [FiberContent] 1.3 [SugarContent] 2.2 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Have a pot of boiling water handy when starting to cook this recipe. Keep a bowl handy lined with a sieve. When ready to start cooking carefully put the tofu into the boiling water. Heat wok to smoking; add a tablespoon or two of oil and stir in seasonings. (Note: if the wok looks too dry during cooking, just add a little more oil by pouring it directly onto the hot metal]. As soon as the seasonings start to give off a pungent aroma add the bbq pork and stir fry for 2- 3 minutes to coat with oil and seasonings and to heat through. Add the pea pods and continue stirring until they're hot. Pour the tofu into a colander or sieve and let it drain while you continue the recipe. Give the sauce ingredients a good stir and pour into the wok, trying to hit the metal surface rather than the contents. When it starts to bubble thicken it with a little of the binder. (The secret is to just draw the sauce together without making it gummy]. Stir in a few drops of the sesame oil. Very carefully stir and toss in the tofu. Serve immediately on a heated platter with steamed rice.
[Name] Braised Lamb Shanks With Winter Squash and Red Chard [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT2H30M [PrepTime] PT45M [TotalTime] PT3H15M [DatePublished] 2002-01-21T13:39:00Z [Description] I've only made this once and it was amazing!!! I found it on the cover of Bon Appetit in October of 2000. Really good hearty, homey meal for the cold months. Not too difficult to prepare either. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Vegetable", "Meat", "European", "Winter", "Christmas", "Weeknight", "Oven", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["4 3/4", "2", "4", "1 1/2", "1", "1", "4", "2", "1", "5", "1", "2", "2", "1 3/4", "1/2", "1", "2", "2", "2"] [RecipeIngredientParts] ["lamb shanks", "butter", "onions", "carrot", "parsnip", "thyme", "garlic heads", "dry red wine", "low sodium chicken broth", "orange", "cinnamon sticks", "fennel seeds", "ground nutmeg", "fennel bulb", "red swiss chard", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1801.7 [FatContent] 95.6 [SaturatedFatContent] 40.4 [CholesterolContent] 539.3 [SodiumContent] 1003.0 [CarbohydrateContent] 65.6 [FiberContent] 11.3 [SugarContent] 19.7 [ProteinContent] 155.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375F degrees. Sprinkle lamb on all sides with salt and pepper. Heat oil in heavy large pot over high heat. Add lamb, cook until brown turning occasionally; about 10 minutes. Transfer to plate. Add 1 Tbls butter to dripping in pot. Add onions, carrots, parsnips, thyme and garlic. Sauté until vegetables soften and begin to brown. Add wine, boil until reduced almost to a glaze; about 4 minutes. Return lamb to pot, arrange in single layer. Add stock, orange, cinnamon and 1 tsp fennel seeds, bring to a boil. Place pot in the oven. Braise lamb uncovered until tender, turning and basting often; about 2 hours and 15 minutes. Meanwhile, rub cut sides of squash with 1 Tbls butter and sprinkle with salt and pepper. Arrange squash, skin side down on a baking sheet. Roast on sheet alongside lamb until tender; about 1 hour and 15 minutes. Scrape squash from skins into a bowl. Add nutmeg and 2 Tbls of butter. Mash with a fork until almost smooth, season with salt and pepper. Transfer lamb to a plate, strain braising liquid into a bowl; spoon off the fat if desired. Return liquid to pot. Add fresh fennel, orange peel and 1 tsp fennel seeds. Simmer until fennel is tender and sauce is thick enough to coat a spoon. Rewarm lamb shanks, covered, over medium heat; about 15 minutes. Rewarm squash in a saucepan over low heat, stirring often; about 10 minutes. While the lamb and squash heat, cut out the center stem from the chard leaves, discard. Coarsely tear the leaves. Melt butter in a heavy skillet over high heat. Add chard and toss until it wilts; about 4 minutes. Season with salt and pepper. Divide chard and squash among 4 plates. Arrange the lamb atop the vegetables, spoon sauce with fennel over the top.
[Name] Cobb Salad [AuthorId] 3288 [AuthorName] TishT [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-01-21T13:39:00Z [Description] We've been making variations of this salad for years. Funny that people don't make it much anymore. It really is good!!! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/66/4/picv6eitV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/66/4/picShu4wJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/66/4/picjavtBn.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Pork", "Poultry", "Cheese", "Vegetable", "Meat", "Very Low Carbs", "Potluck", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "1/2", "2", "2", "2", NA] [RecipeIngredientParts] ["chicken breasts", "iceberg lettuce", "romaine lettuce", "tomatoes", "avocado", "bacon", "eggs", "Roquefort cheese"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 307.9 [FatContent] 22.6 [SaturatedFatContent] 7.8 [CholesterolContent] 129.2 [SodiumContent] 443.9 [CarbohydrateContent] 3.6 [FiberContent] 2.1 [SugarContent] 0.9 [ProteinContent] 22.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place greens in bowl. Arrange all other ingredients attractively across greens. Add dressing when ready to serve or on the side.
[Name] Pasta with mushrooms and spinach [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT18M [PrepTime] PT15M [TotalTime] PT33M [DatePublished] 2002-01-21T13:39:00Z [Description] Make and share this Pasta with mushrooms and spinach recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/66/5/pic7GDThJ.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["8", "2", "8", "2", "4", "6", NA, NA, NA, NA] [RecipeIngredientParts] ["pasta", "olive oil", "mushrooms", "garlic", "sun-dried tomatoes", "salt", "black pepper", "fresh basil leaf", "cherry tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 300.1 [FatContent] 8.0 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 91.9 [CarbohydrateContent] 47.6 [FiberContent] 3.4 [SugarContent] 3.9 [ProteinContent] 10.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook the pasta in lightly salted boiling water as per packet instructions. Meanwhile, heat the oil in a large frying pan, quickly fry the mushrooms and garlic over a high heat for 2-3 minutes, until just cooked. Add the spinach and stir until just wilted, stir in the sun dried tomatoes and season to taste. Drain pasta and toss into the mushroom and spinach mixture. Turn into a servig dish, and garnish with torn basil leaves and the halved cherry tomatoes.
[Name] Jean's Meatloaf [AuthorId] 24144 [AuthorName] Jean2 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-01-21T13:39:00Z [Description] Make and share this Jean's Meatloaf recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Weeknight", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1", "1", "1 1/2", "1/4", "1/4", "2", "1/2"] [RecipeIngredientParts] ["tomato sauce", "light brown sugar", "cider vinegar", "prepared mustard", "egg", "salt", "pepper", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 75.5 [FatContent] 1.2 [SaturatedFatContent] 0.3 [CholesterolContent] 35.2 [SodiumContent] 826.6 [CarbohydrateContent] 14.7 [FiberContent] 0.9 [SugarContent] 11.1 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 6-8 one loaf [RecipeInstructions] Heat oven to 400°F. In a small bowl, mix sugar, vinegar and mustard. Pour half into a large bowl. Add egg, salt, pepper and crackers to large bowl; mix well. Add meat and onion; mix well. Shape into a loaf and put into a oblong baking dish. Pour remaining sauce over it and bake for 1 hour.
[Name] Chicken with Mushroom Gravy [AuthorId] 28397 [AuthorName] Alexis Mom [CookTime] PT9H [PrepTime] PT15M [TotalTime] PT9H15M [DatePublished] 2002-01-21T13:39:00Z [Description] Make and share this Chicken with Mushroom Gravy 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/17/66/7/picnzaesX.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "Very Low Carbs", "Healthy", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["6", NA, NA, "1/4", "1", "1"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "salt", "pepper", "dry white wine", "mushrooms"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 284.5 [FatContent] 9.1 [SaturatedFatContent] 2.1 [CholesterolContent] 113.3 [SodiumContent] 739.2 [CarbohydrateContent] 6.4 [FiberContent] 0.3 [SugarContent] 1.8 [ProteinContent] 39.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place chicken in slow cooker. Season with salt and pepper. Combine wine and soup. Pour over chicken. Top with mushrooms. Cover. Cook on low 7-9 hours.
[Name] Green Beans with Lentils [AuthorId] 12657 [AuthorName] Anu_N [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2002-01-21T13:39:00Z [Description] Another spartan vegetable side that we make at home, but this one's always been my favourite and is the reason why I love french beans! Once when I was a kid, I sat on my kitchen platform and ate the entire 4 servings of this dish that my mom made, while she was cooking the rest of dinner! [Images] character(0) [RecipeCategory] Lentil [Keywords] ["Beans", "Vegetable", "Asian", "Indian", "Vegan", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["250", "3/4", "1", "2", "1/2", "1/8", "1"] [RecipeIngredientParts] ["fresh green beans", "water", "dried lentils", "mustard seeds", "salt", "turmeric powder"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 103.8 [FatContent] 5.0 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 155.1 [CarbohydrateContent] 12.8 [FiberContent] 6.2 [SugarContent] 1.9 [ProteinContent] 4.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a saucepan on a low flame and add the mustard seeds. When they begin to sputter, add the chopped french beans, lentils, salt, turmeric powder and water. The water should be sufficient to cover the beans, so add some more if necessary. Cover the saucepan tightly and cook on a low flame for about 30 minutes or until the beans are well cooked. Check to see that the water is sufficient (that is, the mixture isn't dry] every 10 minutes, with stirring, and add more water if necessary. After 30 minutes most of the water should have evaporated. Switch off burner, remove from flame and serve hot.
[Name] Potatoes and Peas in Cream [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT13M [PrepTime] PT10M [TotalTime] PT23M [DatePublished] 2002-01-21T13:39:00Z [Description] Make and share this Potatoes and Peas in Cream recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["8", "2", "1/2", "1", "1/2", NA, "1/8", NA] [RecipeIngredientParts] ["potatoes", "onion", "milk", "heavy cream", "nutmeg", "parsley"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 467.7 [FatContent] 13.9 [SaturatedFatContent] 8.4 [CholesterolContent] 49.3 [SodiumContent] 142.8 [CarbohydrateContent] 75.0 [FiberContent] 10.8 [SugarContent] 7.4 [ProteinContent] 13.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In large pan, bring 8 cups water to a boil. Drop in potatoes. Reduce heat to low. Cook till potatoes are tender, about 8 minutes. Drain and cool slightly (enough to handle]. Cut potatoes in rounds. Put back in pan. Add onions, milk, cream,and spices. Boil 5 minutes. Add peas. Stir well. Sprinkle with parsley.
[Name] Oregano Chicken Bundles [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2002-01-21T13:39:00Z [Description] My friend Carol and myself made this up one afternoon to feed our crowd something different-this is really good-and if you like, add sliced green olives to the mix-yummmmm. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Canadian", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "12", "2", "4", "3", "1/2", "1", "2", "2", "1", "1", "1", "6", "3", "3", "3", "12"] [RecipeIngredientParts] ["phyllo dough", "boneless skinless chicken thighs", "chicken breast halve", "onions", "garlic cloves", "roma tomatoes", "mushroom", "zucchini", "frozen spinach", "oregano", "pepper", "salt", "parmesan cheese", "oregano", "pepper", "salt", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 453.4 [FatContent] 16.2 [SaturatedFatContent] 5.3 [CholesterolContent] 99.1 [SodiumContent] 1836.5 [CarbohydrateContent] 42.4 [FiberContent] 5.2 [SugarContent] 3.6 [ProteinContent] 35.3 [RecipeServings] nan [RecipeYield] 12 bundles [RecipeInstructions] Heat a large skillet and add 2 T. oil along with 1 t. each oregano, pepper and salt. Add 4 pieces of chicken and cook, turning once until done. Remove and repeat with remaining chicken, oil, oregano, salt and pepper (two more batches]. In the same skillet saute onion, garlic and zucchini for 4 minutes. Add the romas, spinach and mushrooms and cook to medium doneness. Pour into a colander to cool and drain. Place in a large bowl and toss with the 1 cup of cheese. Place 1 sheet of dough on the counter and oil your hands, make prints and place another sheet on top. Place 4 T. of veggie mixture on the double sheets, about three inches in from the edge, and centered. Place a cooked chicken piece on this and top with 3 more T's veggie mixture. Take the edge of dough closest to you and fold over the chicken, and then roll one more time. Fold the ends over to make a\"bundle\" and continue to fold away from yourself until you have a square packet. Place seam side down on a baking sheet and repeat with remaining veggie mixture and chicken. When done bake in a preheated 350 degree oven for 30 minutes. Remove, brush bundles with oil and sprinkle each with 1 t. cheese. Return to oven for 10 minutes more.
[Name] Triple Layer Fudge [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2002-01-21T13:39:00Z [Description] Make and share this Triple Layer Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1 1/2", "1", "2", "1/4", "1 1/2", "1", "1 1/2", "3/4", "1/2", "1"] [RecipeIngredientParts] ["granulated sugar", "evaporated milk", "butter", "salt", "mini marshmallows", "vanilla", "light brown sugar", "creamy peanut butter", "white chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 477.6 [FatContent] 18.8 [SaturatedFatContent] 8.8 [CholesterolContent] 8.5 [SodiumContent] 167.4 [CarbohydrateContent] 76.8 [FiberContent] 1.8 [SugarContent] 70.6 [ProteinContent] 6.0 [RecipeServings] nan [RecipeYield] 10 dozen one inch pieces [RecipeInstructions] Combine sugar, milk, butter and salt in a medium sauce pan. Bring to a boil over medium heat, stirring constantlywith a wooden spoon. Boil/stir for 5 minutes. Remove from heat, stir in marshmallows until melted and mixed well. Stir in chocolate chips and vanilla. Stir until smooth, and for 6 minutes. Grease a 13x9 inch baking pan. Pour chocolate fudge into pan and prepare peanut butter fudge immediately. Peanut butter fudge: Follow above directions except reduce sugar to 3/4 cup and add 3/4 cup brown sugar, omit butter and chocolate, and add peanut butter where you would add the chocolate chips and vanilla, and Immediately spread evenly over the chocolate fudge. White fudge: Follow above directions and sub the white chocolate chips for the semi-sweet chocolate chips, and immediately spread evenly over the peanut butter fudge. Cover fudge with plastic wrap and refrigerate 2 hours or until firm. Cut into 1 inch squares. Keeps in fridge 3 weeks.
[Name] Chicken Couscous With Sun-Dried Tomatoes [AuthorId] 13251 [AuthorName] Tina Lynn [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2002-01-21T13:39:00Z [Description] Super Easy. Couscous turns out a pretty orange color in the tomato oil. Could replace chicken with tender beef or pork strips. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Meat", "European", "< 60 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "1", "5", "1/4", "2", "2", "1 1/2", "2", "1"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "fresh mushrooms", "yellow onion", "fresh garlic cloves", "sun-dried tomato", "olive oil", "fresh sage", "water", "butter", "couscous"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 543.8 [FatContent] 19.1 [SaturatedFatContent] 6.7 [CholesterolContent] 88.8 [SodiumContent] 239.3 [CarbohydrateContent] 54.5 [FiberContent] 5.2 [SugarContent] 4.0 [ProteinContent] 38.3 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Cook chicken, mushrooms, onion, garlic, sage in oil over medium heat. Add tomatoes to chicken mix. set aside. Boil water, add butter, and remove from heat. Add couscous. Add couscous to chicken mix and mix well or serve chicken mix over a bed of couscous.
[Name] Chicken Diable [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT1H [PrepTime] PT8M [TotalTime] PT1H8M [DatePublished] 2002-01-21T13:39:00Z [Description] Make and share this Chicken Diable recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Caribbean", "High Protein", "High In...", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "4", "1/2", "1/4", "1", NA] [RecipeIngredientParts] ["butter", "margarine", "honey", "prepared mustard", "salt", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 904.8 [FatContent] 55.6 [SaturatedFatContent] 17.1 [CholesterolContent] 265.4 [SodiumContent] 1023.4 [CarbohydrateContent] 36.1 [FiberContent] 0.6 [SugarContent] 35.2 [ProteinContent] 64.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt butter in shallow baking pan. Stir in next 4 ingredients. Roll the chicken pieces in this and bake at 375F degrees for 30 minutes on each side. Put on platter and sprinkle with paprika.
[Name] Meatloaf Texas style! [AuthorId] 24943 [AuthorName] Misty Bryant [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-01-21T13:39:00Z [Description] A flavorful meatloaf that combines Rotel and cheese all rolled into a zesty combination! (You may divide this recipe in half for smaller serving size.) Baking time will be less also, but we feed our family of four, then have meatloaf sandwiches for lunch the next day. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Tex Mex", "Southwestern U.S.", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2 -3", "2", "1", "1", "1 1/4", "2", "8"] [RecipeIngredientParts] ["hamburger meat", "eggs", "Rotel Tomatoes", "Worcestershire sauce", "American cheese"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 416.0 [FatContent] 24.6 [SaturatedFatContent] 10.6 [CholesterolContent] 143.8 [SodiumContent] 902.8 [CarbohydrateContent] 17.5 [FiberContent] 1.0 [SugarContent] 1.8 [ProteinContent] 29.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Combine meat with all ingredients except cheese. On a sheet of wax paper, flatten the meat mixture to 1/4 inch thick. Shape into a flat rectangle. Place cheese slices on top of meat, leaving about 1/2inch space on outside edges. Lift up one end of wax paper and begin rolling the meat mixture like a jellyroll onto cheese. When all cheese is rolled into meat mixture, pinch sides to keep cheese from melting out. Spray a loaf pan with cooking spray. Use wax paper to help lift meat loaf into pan. Bake for 1 hour 15 minutes. Let rest for 20 minutes after removing from oven.
[Name] Sweet & Tangy Chicken with Rice and California Vegetables [AuthorId] 29331 [AuthorName] Adam Leavens [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2002-01-21T13:39:00Z [Description] Make and share this Sweet & Tangy Chicken with Rice and California Vegetables recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["White Rice", "Poultry", "Rice", "Meat", "Weeknight", "Oven", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["4", "1", "1/2", "1/2", "1/4", "1/8", "1/8", "1 1/2", "3", "1", "1/8", "1/8", NA] [RecipeIngredientParts] ["chicken breasts", "onion", "brown sugar", "ketchup", "chunky salsa", "cayenne pepper", "white rice", "water", "rosemary", "fresh ground pepper", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 651.0 [FatContent] 14.0 [SaturatedFatContent] 4.0 [CholesterolContent] 92.8 [SodiumContent] 542.4 [CarbohydrateContent] 93.8 [FiberContent] 2.6 [SugarContent] 34.5 [ProteinContent] 35.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees. Place chicken in a rectangular oven-safe pan with sides. If it<U+0092>s a tight fit, they can be squished together Chop onion finely. Combine in a small bowl in this order; chopped onion, brown sugar, ketchup, salsa, and spice. Stir together and pour over chicken. Bake in hot oven, uncovered. Set timer for 30 minutes. Combine rice and water in an oven-safe pot. Cover and cook in hot oven beside chicken. When the timer rings for the chicken, both are ready. Rinse vegetables in a colander under cold water. Place in a medium size microwave-safe pot or casserole dish with lid. Microwave at high for 5 minutes, then let stand. Add spices to vegetables. Microwave at high for 2 additional minutes, just before serving. Add butter only if necessary.
[Name] Kelley's Cranberry Salad [AuthorId] 15205 [AuthorName] Mrs. Jaye [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 2002-01-21T13:39:00Z [Description] My kids insist I make this every Thanksgiving, Christmas, Easter and their birthdays! A big hit for many years. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Low Protein", "Kid Friendly", "Christmas", "Thanksgiving", "< 60 Mins", "No Cook", "Refrigerator", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["fresh cranberries", "sugar", "crushed pineapple", "walnuts", "Cool Whip", "mini marshmallows"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 238.8 [FatContent] 9.7 [SaturatedFatContent] 5.3 [CholesterolContent] 0.0 [SodiumContent] 7.1 [CarbohydrateContent] 39.4 [FiberContent] 2.5 [SugarContent] 35.1 [ProteinContent] 1.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Pick through cranberries discarding soft ones and stems, rinse and drain well.", "In a food processor, mince cranberries. (It'll take hours if you try to mince cranberries by hand!].", "Add sugar and chopped nuts to the cranberries and let sit at room temperature for an hour or so until sugar dissolves.", "Pour pineapple into cheesecloth and squeeze to drain liquid.", "Add to cranberry mixture.", "Once sugar is dissolved, add marshmallows and Cool Whip and mix well.", "Refrigerate until serving." ]
[Name] Mexican Bean Dip [AuthorId] 29361 [AuthorName] Paulette [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-01-21T13:39:00Z [Description] This recipe was given to me by my siser over 15 years ago, and I have many requests for it. When layered in a glass dish, it's very colorful for holiday parties. For a more casual get together with a festive look, such as a BBQ, layer it in a 10" iron skillet, and tie a bandana around the handle. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Mexican", "< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", NA, NA, "1", NA, "1"] [RecipeIngredientParts] ["nonfat sour cream", "onion", "lettuce", "tomatoes", "sharp cheddar cheese", "black olives"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 37.9 [FatContent] 2.1 [SaturatedFatContent] 1.2 [CholesterolContent] 6.3 [SodiumContent] 83.9 [CarbohydrateContent] 3.8 [FiberContent] 1.1 [SugarContent] 0.5 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix taco seasoning with beans and spread in a 13x9 inch glass dish. Layer sour cream, onion, peppers, lettuce, tomatoes, cheese& olives in that order. Serve with tortilla chips or scooper size Fritos.
[Name] Sweet Pickles [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT7M [PrepTime] PT8M [TotalTime] PT15M [DatePublished] 2002-01-21T13:39:00Z [Description] Sweet, crisp pickle made in the micro!! Make as many or as few as you want. They keep really well -- if you can keep any of them!! [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "2", "3/4", "1/2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["cucumbers", "onions", "sugar", "vinegar", "salt", "celery seed", "mustard seeds"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 762.7 [FatContent] 1.5 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 2345.8 [CarbohydrateContent] 187.0 [FiberContent] 5.3 [SugarContent] 166.1 [ProteinContent] 5.8 [RecipeServings] nan [RecipeYield] 1 pint [RecipeInstructions] In microwave safe bowl, put all ingredients. Cook uncovered on high for 4 min. Stir. Cook 3 more minutes, until bubbly. Put in jar and refrigerate.
[Name] Lentils Rice And Onions [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2002-01-21T13:40:00Z [Description] Super side dish!! You could add minced garlic if you want it spicier. A friend gave me this one.20 minutes is to precook the lentils. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Lentil", "Beans", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1/2", "1", "1/2", "1"] [RecipeIngredientParts] ["onions", "lentils", "rice", "salt", "pepper", "chicken bouillon cube"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 260.5 [FatContent] 18.5 [SaturatedFatContent] 2.4 [CholesterolContent] 0.1 [SodiumContent] 549.3 [CarbohydrateContent] 21.1 [FiberContent] 2.4 [SugarContent] 2.5 [ProteinContent] 3.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In dutch oven cook onions in the oil till soft. Add cooked undrained lentils ,rice, salt and pepper. Add chicken cube and stir. Simmer for 20 minutes or until rice is tender.
[Name] Harvey House Coleslaw [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT2M [PrepTime] PT25M [TotalTime] PT27M [DatePublished] 2002-01-21T13:40:00Z [Description] This recipe has been handed down for generations. It's sweet-tart-crisp and easy to make. Make it the day before you need it to let he flavors meld. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/68/0/pice3bEfr.jpg" [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "1", "1", "1", "1", "3/4"] [RecipeIngredientParts] ["head of cabbage", "onions", "carrots", "sugar", "celery seed", "dry mustard", "salt", "white vinegar"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 126.8 [FatContent] 10.4 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 166.4 [CarbohydrateContent] 7.8 [FiberContent] 2.5 [SugarContent] 4.2 [ProteinContent] 1.3 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Shred cabbage, onion, and carrots; mix well. Layer cabbage mixture, sprinkling each layer with sugar in 13x9-inch glass dish. Mix celery seed, dry mustard, salt, vinegar, and oil in sauce pan. Bring to a boil. Pour over cabbage mixture. Refrigerate for a day, stirring occasionally.
[Name] Mandarin Orange Cake [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2002-01-21T13:40:00Z [Description] This was a favorite cake growing up. The middle gets sunken, all good from the topping sinking into it. You may wnat to double the topping so you can pour extra over the edge pieces of the cake, they don't seem to get as much of the topping sinking in as it all flows to the middle of the cake. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/68/1/picfhWEBK.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "Healthy", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2", "2", "1/2", "2", "2", "3/4", "3", "2"] [RecipeIngredientParts] ["sugar", "flour", "baking soda", "salt", "eggs", "mandarin oranges", "brown sugar", "milk", "butter"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 3771.0 [FatContent] 38.5 [SaturatedFatContent] 19.4 [CholesterolContent] 439.5 [SodiumContent] 4113.9 [CarbohydrateContent] 833.5 [FiberContent] 17.3 [SugarContent] 622.2 [ProteinContent] 45.1 [RecipeServings] nan [RecipeYield] 1 nine x thirteen cake [RecipeInstructions] Preheat oven to 350F degrees. Beat the eggs, add oranges and dry ingredients, sugar, flour, baking soda and salt, beat on low speed until combined Pour into a greased and floured pan. Bake for 30-35 minutes. In a small saucepan bring the final 3 ingredients to a boil and pour over the hot cake as soon as it comes out of the oven Serve with whipped cream.
[Name] Vegetarian - Rice Crust Pizza [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-01-21T13:40:00Z [Description] The rice crust is gluten free and healthy. I found a recipe about 20 years ago similar to my recipe, however, I have modified it in order to have it workable and with a nice taste. If desired, you can change the filling to a good old fashioned Italian Style filling. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/68/2/picaC197A.jpg" [RecipeCategory] Cheese [Keywords] ["Vegetable", "Canadian", "European", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "4", "1", "1/2", "1/16", "1/2", "2", "1/4", "1/4", "1/4", "1/4", "2 1/2", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["long grain white rice", "brown rice", "water", "vegetable broth", "egg", "mozzarella cheese", "Tabasco sauce", "tomato sauce", "garlic", "dried oregano", "dried basil", "black pepper", "mozzarella cheese", "mushroom", "green pepper", "tomatoes", "red onion", "extra virgin olive oil"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 455.4 [FatContent] 16.2 [SaturatedFatContent] 8.1 [CholesterolContent] 75.2 [SodiumContent] 482.1 [CarbohydrateContent] 57.1 [FiberContent] 2.6 [SugarContent] 4.4 [ProteinContent] 19.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] RICE CRUST-----------------. Preheat oven to 400 F degrees. In a medium size saucepan, add rice and water or broth. Bring to a boil, reduce heat, cover and simmer for about 20 minutes or until all liquid is absorbed. Fluff rice with a fork and set aside to cool slightly. In a mixing bowl, combine cooked rice, beaten egg, mozzarella cheese and Tabasco sauce and mix well. Press mixture evenly into a lightly greased 12 inch pizza pan, covering bottom and sides. Bake in preheated 400 F oven for 4 minutes or until set. Remove from oven and let cool slightly before adding filling. VEGETARIAN FILLING------------. In a mixing bowl, stir together tomato sauce, garlic, 1/2 cup mozzarella cheese, oregano, basil, Italian herb seasoning and black pepper. Spread sauce mixture over the bottom of the rice crust. Sprinkle over with 1 cup grated mozzarella cheese. Arrange sliced mushrooms, green peppers, red peppers, sliced tomatoes, and sliced red onion in layers. Sprinkle remaining 1 cup of remaining mozzarella cheese over top. Drizzle with 2 tablespoons of olive oil. Bake in preheated 400 F oven for 15 minutes or until cheese bubbles. Remove from oven and let rest for 5 minutes before slicing. You can also use chopped fresh broccoli as another vegetable.
[Name] Italian olive oil dip [AuthorId] 27385 [AuthorName] polly salama [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-21T14:39:00Z [Description] this is so wonderful with an italian menu. a restaraunt in our town serves this. last year on my birthday i asked the waitress if i could take some home with me-they normally don't let you take it home. well anyway i figured out what was in it and it is great!! [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Breads", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["olive oil", "garlic", "fresh ground black pepper", "kosher salt", "red pepper flakes"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 129.8 [FatContent] 13.8 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 1745.7 [CarbohydrateContent] 2.3 [FiberContent] 0.8 [SugarContent] 0.2 [ProteinContent] 0.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] combine in a container and serve on a flat plate. dip warm french bread into oil mixture. there are no presevatives in this recipe so it should be used right away and not stored.
[Name] delicious chicken lemone [AuthorId] 27385 [AuthorName] polly salama [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2002-01-21T14:39:00Z [Description] this is a favorite at our house. a friend of mine made something similar and i changed it around to get this recipe. the buttermilk makes the chicken very juicy and tender. i learned that at a restaraunt i used to work for. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4 -6", "4", NA, "2", "3", "1", "2", "1/2"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "fresh ground pepper", "eggs", "buttermilk", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 703.7 [FatContent] 37.9 [SaturatedFatContent] 6.7 [CholesterolContent] 219.9 [SodiumContent] 713.8 [CarbohydrateContent] 48.8 [FiberContent] 2.6 [SugarContent] 10.5 [ProteinContent] 41.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["the night before cooking the chicken,put it in a zip lock baggie with the buttermilk.", "the next day rinse the chicken off and marinate in lemon juice with garlic and as much ground pepper as you like.", "leave for at least three hours.", "dredge the chicken through the whisked eggs and then add bread crumbs to cover both sides of chicken.", "heat the oil to hot but not smoking and add the chicken breasts.", "fry on each side for about 4-5 minutes.", "you can also cut the chicken into strips before you put in the buttermilk and have chicken lemone tenders." ]
[Name] Sex in a Pan [AuthorId] 23333 [AuthorName] Graybert [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-01-21T14:40:00Z [Description] Make and share this Sex in a Pan recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 60 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["1", "1", "1/2", "8", "1", "2", "1", "1", "3", "1"] [RecipeIngredientParts] ["pecans", "flour", "butter", "cream cheese", "icing sugar", "Cool Whip", "chocolate instant pudding", "instant vanilla pudding", "milk"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 363.1 [FatContent] 24.3 [SaturatedFatContent] 11.5 [CholesterolContent] 50.5 [SodiumContent] 262.4 [CarbohydrateContent] 32.4 [FiberContent] 1.3 [SugarContent] 19.8 [ProteinContent] 5.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Combine pecans, flour and butter.", "Press into a 9x13 inch pan.", "Bake at 350F for 20 minutes.", "Cool completely- I freeze mine. Combine cream cheese with icing sugar and spread on cooled base.", "Cover with 1 tub of cool whip.", "Beat chocolate and vanilla puddings with milk until thickened.", "Spread over cool whip layer.", "Spread remaining cool whip over pudding layer.", "Sprinkle with shaved milk chocolate bar.", "Let stand overnight in fridge.", "(I also sometimes sprinkle it with toasted coconut for a change]." ]
[Name] Lentil Curry [AuthorId] 28899 [AuthorName] Kali Grinter [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2002-01-21T14:42:00Z [Description] *Instead of tomatoes, I use tamarind (size of 1 lime, soaked in water). If you are gravy lover, add more water before adding chopped tomatoes. This lentil curry is my own version and hope you'd enjoy it as everyone else. We Sri Lankans are very fond of lentil curry and we have this curry atleast a couple of times a week. Tamarind Pod is a tropical fruit that we sun-dry when they are ripe. Tamarind pod has a semi-hard [easily crackable] peel, and when you break the peel, you can see "sticky type" of pulp which has covered its seeds [like beads]. You can buy tamarind pulp in Asian Food Stores, and all you need to do is just break a small piece and soak in a little bit of water and squeeze the juice and use in the curry. I live in Cairns, Australia - and I recently found "tamarind pulp" [comes in 4"x4"x1" block, wrapped in clear plastic wrapping, which you can keep forever in an air-tight container and use whenever you need] in an Asian Food Store.
[Name] Vermont Fiddlehead Pie [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H5M [PrepTime] PT15M [TotalTime] PT1H20M [DatePublished] 2002-01-21T14:43:00Z [Description] Fiddleheads are ferns that one picks in the spring. Wash and clean them to remove the paper thin membrane that clings to the coiled fern (looks like the head of a fiddle - hence the name). [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Cheese", "Vegetable", "Potluck", "Weeknight", "Oven", "Refrigerator", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "2", "1", "2", "1", "4", "1", "1", "2"] [RecipeIngredientParts] ["onion", "olive oil", "cheddar cheese", "eggs", "evaporated milk", "half-and-half cream", "mustard", "flour"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 295.2 [FatContent] 20.7 [SaturatedFatContent] 7.6 [CholesterolContent] 117.0 [SodiumContent] 300.3 [CarbohydrateContent] 16.6 [FiberContent] 0.7 [SugarContent] 0.6 [ProteinContent] 10.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Precook piecrust in preheated 350-degree oven (prevents soggy crust].", "Saute fiddleheads and onions in olive oil.", "Put in precooked crust followed by cheese.", "Blend eggs, mustard, flour, half and half and pour into piecrust over other ingredients.", "Bake at 350-degree oven for 50 minutes.", "Pie is cooked when knife comes out clean when inserted in pie.", "Let set for 5 minutes or so before cutting.", "Serve hot, warm, or cold as you would quiche.", "(Real Vermonters DON'T eat quiche]." ]

Subsets and Splits

No community queries yet

The top public SQL queries from the community will appear here once available.