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[Name] Vermont Maple Float [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1M [PrepTime] PT0S [TotalTime] PT1M [DatePublished] 2002-01-21T14:43:00Z [Description] Used to be able to get these at most Vermont Howard Johnsons. These days, you pretty well have to make your own. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/68/9/picAyqOeW.jpg" [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Lunch/Snacks", "Free Of...", "< 15 Mins", "No Cook", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["6", "1", "1"] [RecipeIngredientParts] ["milk", "pure maple syrup", "vanilla ice cream"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 241.7 [FatContent] 10.7 [SaturatedFatContent] 6.6 [CholesterolContent] 41.5 [SodiumContent] 120.3 [CarbohydrateContent] 30.4 [FiberContent] 0.2 [SugarContent] 19.5 [ProteinContent] 7.3 [RecipeServings] 1.0 [RecipeYield] 1 Float [RecipeInstructions] Pour milk into a tall glass and stir in maple syrup. Mix well, and top with a scoop of ice cream.
[Name] Delectable Potatoes-n-Onions [AuthorId] 12657 [AuthorName] Anu_N [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-21T14:44:00Z [Description] This is a fantastic yet unbelievably simple way to serve potatoes, with the onions lending their signature flavour. These potatoes go with anything... period. :) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/69/0/picDHKfMn.jpg" [RecipeCategory] Potato [Keywords] ["Vegetable", "Asian", "Indian", "Vegan", "Kid Friendly", "< 30 Mins", "Beginner Cook", "Stove Top", "Stir Fry", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "1 1/2", "1", "3", "1/2", "1/2", "1/2", "4", "1/4", "2"] [RecipeIngredientParts] ["potatoes", "onions", "green chili", "mustard seeds", "Urad Dal", "black gram", "turmeric powder", "curry leaves", "salt", "coriander leaves", "cilantro leaves"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 440.7 [FatContent] 7.5 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 320.6 [CarbohydrateContent] 86.1 [FiberContent] 11.4 [SugarContent] 8.1 [ProteinContent] 10.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a skillet on a medium flame and add the mustard seeds and urad dal. When the mustard begins to sputter, add the sliced green chilli, curry leaves, and chopped onions. Saute until the onions become translucent. Now add the boiled potatoes, turmeric powder, and salt. Stir well for a minute or so and switch off the burner. Garnish with corriander and serve immediately!
[Name] Basic Boiled Cabbage Sabzi [AuthorId] 12657 [AuthorName] Anu_N [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2002-01-21T14:44:00Z [Description] This is one sabzi (vegetable side) that we make regularly at home, and one that has been in my family for years. Fresh cabbage tastes best! Serve this hot with rotis or rice. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Asian", "Indian", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["300", "2", "1/2", "1/2", "1/4", "1/8", "1"] [RecipeIngredientParts] ["cabbage", "mustard seeds", "Urad Dal", "black gram", "water", "salt", "turmeric powder"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 83.4 [FatContent] 4.9 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 173.1 [CarbohydrateContent] 9.3 [FiberContent] 3.9 [SugarContent] 5.5 [ProteinContent] 2.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a saucepan on a medium flame and add mustard seeds and urad dal. When the mustard sputters, immediately add the chopped cabbage. Add salt and turmeric powder, 1/4 cup water, and cover the saucepan with a tight-fitting lid (preferably one that snugly covers the cabbage]. Uncover after 10 minutes, stir the cabbages, and cover again. Repeat after 10 minutes, and if required add some more water (if the mixture appears dry and browning]. After 5 minutes, the water would have evaporated. Switch off the burner, stir once more, and serve.
[Name] Cock-A-Leekie Soup [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2002-01-21T14:45:00Z [Description] Good taste! some times I add the chicken pieces, chopped, other times I make chicken pie, with mashed potatoes on top with the chicken meat and use some of the soup for liquid and add veggies. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "Scottish", "European", "Low Cholesterol", "Kid Friendly", "Potluck", "Winter", "Weeknight", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "10 -12", "2", NA, NA, "2"] [RecipeIngredientParts] ["stewing chicken", "leeks", "salt", "allspice", "dried prunes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 461.9 [FatContent] 28.1 [SaturatedFatContent] 8.0 [CholesterolContent] 94.2 [SodiumContent] 1167.1 [CarbohydrateContent] 22.9 [FiberContent] 2.9 [SugarContent] 6.8 [ProteinContent] 29.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place the fowl in a large pot with three or four of the leeks and the stock or water, if using water, add the bouquet garni, tied in a piece of cheesecloth. Bring to a boil, skim and then cook gently for 2 hours or longer, until the fowl is tender, when it should be removed. Clear off all the grease with paper towels. Add the remainder of the leeks cut into 1 inch lengths. Add salt and allspice to taste. Simmer very gently until leeks are tender. Half hour before serving, add the prunes, chopped. Use the chicken meat in other recipes.
[Name] Orange Carrots and Kumara [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-01-21T14:45:00Z [Description] Make and share this Orange Carrots and Kumara recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["New Zealand", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1/2", "6", "1", "1/2", "1", NA, NA, NA] [RecipeIngredientParts] ["kumara", "butter", "gingerroot", "orange, zest of", "carrot", "salt", "black pepper", "parsley"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 188.3 [FatContent] 3.3 [SaturatedFatContent] 1.9 [CholesterolContent] 7.6 [SodiumContent] 165.1 [CarbohydrateContent] 38.0 [FiberContent] 6.6 [SugarContent] 13.9 [ProteinContent] 3.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Parboil the kumara in boiling lightly salted water for 10 minutes, then drain and cube. Melt butter in a saucepan, add orange juice, ginger juice, orange zest, kumara and carrots. Bring to boil, reduce heat, cover pan and simmer for 10 minutes, until vegetables are tender. Remove the lid, turn up heat and boil the liquid in the pan until syrupy,stirring frequently. Season to taste. Transfer glazed vegetables to a warm serving dish and sprinkle with chopped parsley.
[Name] Neeps An'tatties [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-01-21T15:01:00Z [Description] Very good, I have substituted rutabegas for the turnip,many times, white turnip is not always available. My kids loved these as babbies and older,(omit chives/shallots for babbies). As a matter of interest, a rutabega is not a turnip nor is a turnip a rutabega. they are two different veggies often mistaken as the same. A turnip is white with a purple top and rutabega is yellow with a browish purple top, they each have their own flavour. (I believe a "sweede" is a rutabega) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/69/4/picXdOgZ0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/69/4/picTbaaGi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/69/4/pickoTvME.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/69/4/picd3QFSn.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Winter", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1", NA] [RecipeIngredientParts] ["potato", "chives", "shallots", "turnips", "butter"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 144.8 [FatContent] 3.1 [SaturatedFatContent] 1.9 [CholesterolContent] 7.6 [SodiumContent] 108.2 [CarbohydrateContent] 27.2 [FiberContent] 4.6 [SugarContent] 5.2 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook the vegetables separtely, drain and then mash them together, adding all the other ingredients. Season to taste and serve very hot.
[Name] Hurry up Cake With Variations [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-01-21T15:04:00Z [Description] Excellent in a hurry cake, we like the spice variation with the orange icing best. Easy! Make it with your eyes closed. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Canadian", "Kid Friendly", "Potluck", "Spring", "Summer", "Winter", "Spicy", "< 60 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 3/4", "1", "1/2", "2", "1/2", "1/2", "2 1/4", "1"] [RecipeIngredientParts] ["cake flour", "sugar", "butter", "eggs", "milk", "salt", "baking powder", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 269.8 [FatContent] 10.8 [SaturatedFatContent] 6.5 [CholesterolContent] 68.4 [SodiumContent] 283.8 [CarbohydrateContent] 39.7 [FiberContent] 0.4 [SugarContent] 20.2 [ProteinContent] 3.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Frosting choices: Sift icing sugar over or chocolate butter icing or lemon/orange butter icing. Simple butter icing- icing sugar, butter, cocoa, tiny bit of milk, for chocolate, just measure amounts that look right and whip them all together. Lemon or orange butter icing: the same as chocolate except instead of cocoa, use lemon or orange zest, and a teaspoon of vanilla or a tiny bit of the lemon or orange juice. Sift before measuring,cake flour, resift with sugar. add soft butter, eggs,milk, salt baking powder and vanilla. Beat these ingredients vigorously with a wire whisk or electric beater for 2 or 3 minutes. Bake the cake in a buttered 9 x 13 inch pan or in two 8 inch buttered, round layer pans in a moderate oven (350°F] for about 1/2 hour or until tester inserted in middle comes out clean. Variations-----------. Spice cake: add to flour, 1 teaspoon cinnamon and 1/2 teaspoon cloves. Chocolate cake: Use 4 tablespoons less flour and add to flour 4 tablespoons cocoa.
[Name] Pound Cake [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-01-21T15:04:00Z [Description] Wonderful, dense pound cake, serve with custard or berry sauce over thin slices, top with whipped cream (Mmm!) or just nice slices with tea or coffee. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Canadian", "European", "Kid Friendly", "Potluck", "Spring", "Summer", "Winter", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "9", "1", "1/2", "2", "4", "1/2", "1/2"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "vanilla", "mace", "brandy", "rose water", "cake flour", "cream of tartar", "salt"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 3734.2 [FatContent] 209.0 [SaturatedFatContent] 124.0 [CholesterolContent] 1439.8 [SodiumContent] 2210.3 [CarbohydrateContent] 416.6 [FiberContent] 4.8 [SugarContent] 202.8 [ProteinContent] 52.7 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] Cream thoroughly with electric mixer, butter, (when you think you have creamed it enough, cream it some more!]. Slowly dribble in the sugar, beating and creaming well. Cream for a couple of minutes after the sugar is all inches. Beat in one at a time the 9 eggs, beating well after each addition. Add the vanilla and mace. Add brandy if using. Resift the flour with the cream of tartar and salt. Dribble in the sifted ingredients slowly, at lowest speed, mixing until thoroughly blended only. Pour the batter into 2 greased 9 x 5-inch loaf pans lined with buttered, heavy waxed paper. Allow the paper to project over the sides of the pan, for easy removal. Bake the cake in a slow oven 325°F for about 1 hour. Tester inserted in centre should come out clean. Variation: Add to half the mixture 1/2 cup each of floured candied cherries, pineapple, citron and white raisins and have a delicious fruit cake.
[Name] Easy Pot Roast [AuthorId] 28397 [AuthorName] Alexis Mom [CookTime] PT8H [PrepTime] PT20M [TotalTime] PT8H20M [DatePublished] 2002-01-21T15:05:00Z [Description] Make and share this Easy Pot Roast 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/17/69/7/pic0AC9GF.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Meat", "Healthy", "Weeknight", "Roast", "Oven", "Easy"] [RecipeIngredientQuantities] ["3 -4", "4", "4", "2", "1", "3"] [RecipeIngredientParts] ["carrots", "potatoes", "celery ribs", "water"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 693.9 [FatContent] 21.0 [SaturatedFatContent] 9.4 [CholesterolContent] 224.5 [SodiumContent] 1118.8 [CarbohydrateContent] 50.5 [FiberContent] 7.0 [SugarContent] 5.0 [ProteinContent] 77.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Put roast, potatoes, carrots, and celery in slow cooker. Add onion soup mix and water. Cover. Cook on LOW 6-8 hours.
[Name] Pina Colada Cheesecake With Coco-Nut Crust [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT1H20M [PrepTime] PT20M [TotalTime] PT1H40M [DatePublished] 2002-01-21T15:06:00Z [Description] Made this cheesecake only once, quite a few years ago, but remember it as "sumptuous"!! The perfect dessert - 1985 [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Pineapple", "Tropical Fruits", "Fruit", "Canadian", "Potluck", "Spring", "Summer", "Winter", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2 - 2", "1", "1", "1/4", "1/4", "2 1/4", "3/4", "1/3", "1/4", "1 1/2", "4", "2"] [RecipeIngredientParts] ["butter", "flaked coconut", "brazil nuts", "sugar", "butter", "cream cheese", "sour cream", "sugar", "eggs", "fresh pineapple"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 924.0 [FatContent] 71.0 [SaturatedFatContent] 40.0 [CholesterolContent] 270.2 [SodiumContent] 497.2 [CarbohydrateContent] 56.1 [FiberContent] 1.9 [SugarContent] 50.3 [ProteinContent] 16.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Prepare coco nut crust.", "Place oven rack in centre of oven, heat to 350 degrees.", "Coat bottom and sides of 9 inch springform pan evenly with unmelted butter, reserve.", "Stir coconut, Brazil nuts and sugar in medium bowl.", "Drizzle melted butter over nut mixture.", "Stir and toss mixture vigorously with fork until slightly darkened and uniform.", "Press nut mixture evenly on sides and bottom of reserved pan.", "Refrigerate 5 minutes.", "Bake crust 7 minutes.", "Cool on wire rack to room temperature before filling, about 30 minutes.", "Cheesecake-------------.", "Place oven rack in centre of oven, heat to 350 degrees.", "Cut cream cheese into 1 inch cubes, place in large mixer bowl.", "Beat at medium speed, scraping down sides of bowl as needed, until completely smooth.", "Continue beating while gradually adding crushed pineapple.", "Gradually beat in reserved pineapple juice and the liqueur until blended, scraping down sides of bowl as needed.", "Add sour cream to cheese mixture, beat at medium speed until blended.", "Continue beating while very slowly adding sugar, scraping down sides of bowl as needed, beat until sugar is absorbed.", "Add eggs, about 1/4 cup at a time, beating well and scraping down sides of bowl after each addition.", "(Batter will be thin] Pour patter into baked cooled coconut crust.", "Gently rotate pan several quarter turns to settle batter.", "Bake until sides of cheesecake are set 2 1/2 inches in from edges and centre is still pudding like, 60 to 65 minutes for a creamy centre.", "For a firmer centre, bake until centre is just set, about 10 minutes longer (cake may crack at sides].", "transfer pan to wire rack away from drafts.", "Let cool undisturbed until sides and bottom of pan are completely cooled to room temperature.", "Remove sides of pan.", "Refrigerate cake uncovered overnight or at least 8 hours.", "Cover cake loosely with plastic wrap, refrigerate until serving time.", "Make optional garnish just before serving.", "Pare and core pineapple slices, cut out eyes of pineapple making small notches in outer edge of slices (or use canned slices].", "Cut slices into quarters.", "Place 6 to 8 pineapple quarters in border around top of cheesecake." ]
[Name] Spinach Garnish [AuthorId] 14042 [AuthorName] mozarth622 [CookTime] PT2M [PrepTime] PT10M [TotalTime] PT12M [DatePublished] 2002-01-21T15:07:00Z [Description] You will need two 10 ounce packages of fresh spinach to serve 4 persons (do not use frozen spinach). [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 15 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1 -2", "1", NA] [RecipeIngredientParts] ["fresh spinach", "butter", "nutmeg"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 61.5 [FatContent] 3.5 [SaturatedFatContent] 1.9 [CholesterolContent] 7.6 [SodiumContent] 143.8 [CarbohydrateContent] 5.7 [FiberContent] 3.4 [SugarContent] 0.7 [ProteinContent] 4.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] First remove the stems of the spinach; rinse in cold water and dry off excess water. In a pot over med heat, put 1 or 2 tablespoon of butter a pinch of nutmeg salt and pepper. As soon as the butter stars bubbling, add you spinach. With a wooden spoon, keep turning the spinach until the leaves soften--but no more. Put some spinach on bottom of each plate and your fish on top. To add colour, you can insert a few mini tomatoes around.
[Name] Raspberry Mirror Cake (Shiny Red Frosting) [AuthorId] 154044 [AuthorName] UnknownChef86 [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2002-01-21T15:07:00Z [Description] This is a recipe for a very pretty/shiny white cake with both white and red frosting. This is a shiny jewel-like cake that can be made in many different colors. The raspberry-cranberry juice makes the brightest red topping but any raspberry or red type juice concentrate can be used or substituted in this recipe. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Raspberries", "Berries", "Fruit", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1 1/4", "1/4", "3", "1/3", "1/2", "1/2", "4", "2 -3", "2/3", "4", "1", NA] [RecipeIngredientParts] ["water", "shortening", "unsalted butter", "powdered sugar", "kirsch", "cornstarch", "fresh raspberry", "mint sprig"] [AggregatedRating] nan [ReviewCount] nan [Calories] 7783.5 [FatContent] 306.5 [SaturatedFatContent] 99.5 [CholesterolContent] 244.0 [SodiumContent] 3660.1 [CarbohydrateContent] 1252.3 [FiberContent] 15.0 [SugarContent] 1035.0 [ProteinContent] 37.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Grease and flour two 9 or 8\" round cake pans. In bowl combine cake mix, water, oil, and egg whites and beat on low speed until moistened. Beat 2 minutes at medium speed and pour into greased and floured pans. Bake at 350 for 25-40 minutes or until cake springs back when touched lightly in center. Cool in pans on wire racks 15 minutes. Remove from pans and cool 30 minutes or until all the way cooled. Stir raspberry preserves until smooth; cover and set aside. Meanwhile in large bowl, combine shortening and butter; beat on medium speed until creamy. Add powdered sugar and beat until smooth. Beat in 2 tablespoons. Kirsch, and additional Kirsch if necessary for soft spreading consistency. To assembles the cake, trim cake layers to even off and place 1 cake layer trimmed side down on serving plate. Spread with 1/2 cup frosting. Spread evenly with raspberry preserves. Top with remaining cake layer, trimmed side down. Spread top with 1/2 cup frosting smoothing top to form flat surface. Reserve another 1/2 cup frosting for piping. Spread sides with remaining frosting. Place reserved frosting in small decorating bag fitted with small star tip. Pipe decorative edge around top and bottom edge of the cake. In a small saucepan combine juice concentrate and cornstarch. Over medium to low heat bring to a boil, stirring constantly until thickened. Remove from heat. Cool 10 minutes or until thickened mixture is room temperature. Spoon on top of the cake and spread to piped edges of frosting. Before serving arrange some raspberries around top edge of the cake and garnish with mit sprigs.
[Name] Chocolate Truffles With Liqueur [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-01-21T15:09:00Z [Description] Decadent chocolate truffles, made even more sinful with the addition of your favourite liqueur. The yield will depend on how small you roll the truffles; I get at least 15 usually. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/70/1/picp9disK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/70/1/picdHZikF.jpg"] [RecipeCategory] Candy [Keywords] ["Dessert", "Canadian", "Kid Friendly", "Kosher", "Christmas", "Thanksgiving", "Microwave", "Refrigerator", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "3", "2", NA] [RecipeIngredientParts] ["butter", "icing sugar"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 405.4 [FatContent] 20.4 [SaturatedFatContent] 12.3 [CholesterolContent] 65.5 [SodiumContent] 44.0 [CarbohydrateContent] 24.8 [FiberContent] 4.8 [SugarContent] 15.9 [ProteinContent] 4.6 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] In microwave using medium-low power, melt chocolate in a medium-sized bowl-- the length of time this will take will depend on the strength of your microwave, but expect it to take at least 1 minute. Whisk in butter and egg yolk until blended; then whisk in liqueur and icing sugar until smooth. Cover and refrigerate until firm enough to shape, about 1 hour. Shape mixture into small balls, roll balls in cocoa, then place in tiny foil or paper cups. The above will be a messy job on your hands-- they will get quite chocolatey; if mixture gets too soft, return it to the fridge to stiffen up again. Keep truffles refrigerated in a covered container; remove from fridge about 30 minutes before serving to take the chill off them.
[Name] Ukrainian Borscht [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] PT1H20M [PrepTime] PT30M [TotalTime] PT1H50M [DatePublished] 2002-01-21T15:11:00Z [Description] This borscht is very healthy. Preparation and cooking time is quite long, however, you will not be disappointed. You will note that I cook most of the vegetables separately as each vegetable takes different times to cook, therefore, you do not have mushy soup. This is my Mothers recipe, however, I have improved on it and my Mother likes my recipe better. It is of Ukrainian origin, [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegetable", "European", "Weeknight", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "6", "4", "6", "4", "3", "3", "2", "2", "2", "1", "1", "5", "3", "4", "4", "1/2", "1", "2", "4", "3", "2"] [RecipeIngredientParts] ["pinto beans", "water", "beets", "water", "carrots", "water", "potatoes", "water", "celery ribs", "onions", "green pepper", "garlic", "chicken bouillon cubes", "water", "chicken broth", "vegetable broth", "black pepper", "soy sauce", "dried dill weed", "granulated sugar", "white vinegar"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 80.8 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 292.3 [CarbohydrateContent] 16.1 [FiberContent] 2.9 [SugarContent] 5.0 [ProteinContent] 3.5 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] In a medium size saucepan, add pinto beans and 6 cups water, bring to boil; reduce heat, cover and simmer for 1 hour or until beans start to split. Make sure beans are covered with water at all times during simmering; add additional water if required. Save water along with beans to add to borscht later. Peel and grate beets. In a large cooking pot, add grated beets and 6 cups of water. Boil beets until just tender, DO NOT OVERCOOK. Peel and grate carrots. In a separate medium size saucepan, add grated carrots and 3 cups of water, cook until just tender. Add cooked carrots and liquid to the pot with beets. In another separate medium size saucepan, add diced potatoes and 2 cups of water and cook until tender. Mash potatoes in the water and add to the cooking pot with beets. In a separate large saucepan, add chopped celery, chopped onions, diced green and red peppers, chopped garlic, 4 cups of water, chicken soup base and simmer covered until vegetables are tender. When tender, add to the large cooking pot along with the liquid. Add vegetable broth to cooking pot, stir well and bring to boil. Add instant potato flakes, black pepper, soy sauce, dried dill weed, sugar, vinegar and cook for 5 minutes. If borscht appears too thick, add additional water or chicken broth (one cup at a time] and cook for 2 minutes longer. Adjust seasonings to taste. If soup tastes too sweet, add 1 teaspoon of lemon juice and stir well. Serve with a dollop of sour cream if desired. Refrigerate any unused portion.
[Name] Fresh Vegetable-Beef Barley Soup [AuthorId] 3288 [AuthorName] TishT [CookTime] PT8H [PrepTime] PT20M [TotalTime] PT8H20M [DatePublished] 2002-01-21T15:12:00Z [Description] I found this recipe on the back of a box...can't even remember which one, but it is wonderful. Have used a crock pot and top of stove method. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "Meat", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", NA, "3/4", "2/3", "2/3", "1 1/2", "1", "1", "1/4", "2", "2", "1"] [RecipeIngredientParts] ["beef stew meat", "bell pepper", "green beans", "onion", "barley", "whole kernel corn", "water", "salt", "fresh thyme leaves", "dried thyme leaves", "pepper", "beef broth", "tomatoes with garlic", "tomato sauce"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 316.2 [FatContent] 18.8 [SaturatedFatContent] 7.1 [CholesterolContent] 71.7 [SodiumContent] 1071.2 [CarbohydrateContent] 14.3 [FiberContent] 3.0 [SugarContent] 2.0 [ProteinContent] 22.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Mix all ingredients in 3 1/2- to 6-quart slow cooker.", "Cover and cook on low heat setting 8 to 9 hours (or high heat setting 4 to 5 hours] or until vegetables and barley are tender.", "Note: If you can't find the canned diced tomatoes with garlic, use 2 cans diced tomatoes and add 1/2 teaspoon garlic powder.", "You may also 3/4 cup frozen cut green beans and 2/3 cup frozen whole kernel corn.", "Rinse the frozen vegetables under cold running water to separate and partially thaw them before adding to the soup." ]
[Name] Chi Chi's Seafood Enchilada - Copycat [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-21T15:20:00Z [Description] Make and share this Chi Chi's Seafood Enchilada - Copycat recipe from Food.com. [Images] character(0) [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "Microwave", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "8", "1 3/4", "8", "1", "1", "1"] [RecipeIngredientParts] ["onion", "monterey jack cheese", "flour tortillas", "milk", "nutmeg", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 29.0 [Calories] 198.1 [FatContent] 7.8 [SaturatedFatContent] 3.2 [CholesterolContent] 29.7 [SodiumContent] 573.8 [CarbohydrateContent] 20.6 [FiberContent] 1.1 [SugarContent] 1.2 [ProteinContent] 11.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In mixing bowl, stir together soup, onion, nutmeg and black pepper. In another bowl, place half of the soup mixture, crab and 1 cup of the jack cheese; set aside. Wrap the tortillas in paper towels, microwave on 100 percent power for 30 to 60 seconds. Place 1/3 cup mixture on each tortilla and roll up. Place seam side down in greased 12 X 7-1/2 dish. Stir milk into the reserved soup mixture, pour over enchiladas. Microwave, covered, on high for 12 to 14 minutes. Sprinkle with remaining cheese. Let stand for 10 minutes. Add a dash of hot pepper sauce to soup mix if desired.
[Name] Khatta-Meetha Karela(Sour N' Sweet Bitter Gourd) [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT35M [PrepTime] PT25M [TotalTime] PT1H [DatePublished] 2002-01-21T15:21:00Z [Description] This is nice. Gur(jaggery) gives it a sweet flavor and tamarind pulp gives it a sour flavor. Very nice dish we enjoyed for dinner tonight. Got the recipe from a cookey show on Star Plus called 'Mirch Masala'. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Asian", "Indian", "< 60 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "2 -3", "2", "3 -4", "2", "2", "1/2", "2", "1", "3", NA, NA] [RecipeIngredientParts] ["karela", "tamarind pulp", "salt", "coriander powder", "cumin seed", "water", "hing", "gur", "salt", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 95.7 [FatContent] 7.3 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 1172.4 [CarbohydrateContent] 7.8 [FiberContent] 4.2 [SugarContent] 2.1 [ProteinContent] 1.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash bittergourd. Scrape it nicely. Make a long slit in the center. Apply salt in the slit. Remove seeds of the bittergourd. Now add the stuffing. Stuffing-------------. Put tamarind pulp in a bowl. Add 2 tsp salt, corriander and chilli powders and saunf powder. Mix well. Fill the bittergourd with this stuffing. Heat oil in a pan. Add cumin seeds and hing. Allow to crackle. Add bittergourd. Cook on all sides on low heat. Remove from heat once cooked. Add water. Cover with a lid. Occasionally stir. Cook on low flame for 15-20 minutes. Uncover. Add gur. Mix well so as to let it melt. Garnish with cilantro. Serve hot with rotis.
[Name] Chinese Beef or Pork Stew (Red Cooked Meat) [AuthorId] 29229 [AuthorName] tgobbi [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2002-01-21T15:21:00Z [Description] Make and share this Chinese Beef or Pork Stew (Red Cooked Meat) recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Pork", "Vegetable", "Meat", "Chinese", "Asian", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", NA, "1", "1", "1 -4", "1", "2", "1 -2", NA, "2 -4", "2/3", "2", "2"] [RecipeIngredientParts] ["stewing beef", "yellow onion", "garlic", "fresh ginger", "star anise", "chile", "brown sugar", "soy sauce", "dry sherry", "boiling water"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 1260.2 [FatContent] 87.4 [SaturatedFatContent] 35.4 [CholesterolContent] 303.9 [SodiumContent] 5653.1 [CarbohydrateContent] 16.6 [FiberContent] 1.6 [SugarContent] 8.6 [ProteinContent] 93.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Staranise comes in the form of an eight point star. ,each point having an anise seed in it. Most of them are broken up so use a total of eight points, more or less, to taste. *Theorange (or tangerine] peel has a slightly bitter taste that I like better with beef but this is personal taste. It comes in plastic bags and has a long shelf life. Start by browning the meat in a few T of oil. Do it in batches so it gets well caramelized. When the last of the meat is well browned, remove it all to a bowl. (Add more oil as needed]. Add the onion, garlic, ginger, anise, orange peel and chiles to the wok (or pot]; keep cooking, stirring frequently, until the onion starts to brown. Stir in the meat along with the sauce, bring it to a full boil, stir well and reduce heat to simmer. Cover the pot and simmer for 1 hour (pork] or 2 hours (beef]. Adjust seasonings, add the vegetables and simmer, covered for another half hour. Before serving, remove all the pieces of ginger, star anise, orange peel, chile, etc. Serve with steamed rice or boiled noodles.
[Name] Poppy Seed Pound Cake [AuthorId] 28671 [AuthorName] Recipewrestler [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2002-01-21T15:21:00Z [Description] For family gatherings this cake is a standard request. It's moist and easy. You'll come back for another slice! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/70/8/pic50tguC.jpg" [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "4", "1", "1/2", "1/4"] [RecipeIngredientParts] ["boiling water", "eggs", "instant coconut cream pudding mix", "poppy seed"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 4139.5 [FatContent] 215.3 [SaturatedFatContent] 41.2 [CholesterolContent] 856.5 [SodiumContent] 4766.8 [CarbohydrateContent] 503.5 [FiberContent] 13.2 [SugarContent] 296.9 [ProteinContent] 55.5 [RecipeServings] nan [RecipeYield] 1 twelve inch bundt cake [RecipeInstructions] Using electic mixer, combine the above ingredients using the general method listed on the cake mix box. Add the poppy seeds last. Pour into a greased bundt pan. Bake at 350 degrees F for 50 minutes. Invert onto serving plate while still warm.
[Name] Rice Pudding [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT1H15M [PrepTime] PT5M [TotalTime] PT1H20M [DatePublished] 2002-01-21T15:21:00Z [Description] A nice, sweet, rice pudding. I devised this recipe by putting together a rice pudding exactly the way I like it--I hope you like it too. Note: I've decided after making this several more times that I like it better when I make a couple of changes: Simmer milk/rice mixture at a very low temperature for an hour or so until rice is very soft and liquid begins to thicken (instead of just 30 minutes). Watch the pot closely so you don't scorch it though! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/70/9/picSFRZHe.jpg" [RecipeCategory] Dessert [Keywords] ["Healthy", "Kid Friendly", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1/8", "1", "1", "5", "1/2 - 1", "1/2 - 1", "4", "1 1/2", NA] [RecipeIngredientParts] ["water", "rice", "salt", "cornstarch", "sugar", "milk", "raisins", "nutmeg", "eggs", "vanilla", "cinnamon"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 352.8 [FatContent] 8.3 [SaturatedFatContent] 4.3 [CholesterolContent] 127.1 [SodiumContent] 148.1 [CarbohydrateContent] 59.9 [FiberContent] 0.7 [SugarContent] 30.7 [ProteinContent] 10.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In large saucepan, bring water, rice and salt to a boil. Cover and reduce temperature to low; simmer for 20 minutes until water is absorbed. In small bowl, mix cornstarch and sugar together; Add to rice with milk and nutmeg (do not mix in cinnamon!]; stirring occasionally, bring just to boiling point; keep at low simmer (not boil] with lid on for 10-15 minutes, then turn heat off. If you like soft raisins, stir them in now. Cover and let stand for about 15 minutes to allow temperature to drop, the rice to soften to desired consistency, and flavors to meld. Add a small quantity of warm milk/rice mixture to eggs and whisk to blend. (I slowly add about 1 cup of warm liquid to eggs, whisking after each addition]. (For firm raisins, add them now]. (I slowly add about 1 cup of hot liquid to eggs, whisking after each 1/8 cup]. This will make a nice smooth custard. If you add eggs to hot liquid too quickly, the eggs will curdle. Over medium-high heat, bring mixture barely to the boiling point, stirring constantly. Continue to cook on a low temperature for another 5 minutes, stirring constantly. Remove from heat and stir in vanilla. Eat warm, or cover top with plastic wrap and chill. Before serving, sprinkle top lightly with cinnamon.
[Name] Meatloaf [AuthorId] 12392 [AuthorName] gina2452 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-01-21T15:21:00Z [Description] Make and share this Meatloaf recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "High Protein", "High In...", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", NA, "1", "1/4", "4", "1", "5", "2", "3/4"] [RecipeIngredientParts] ["onion", "salt", "salsa", "ketchup", "bacon", "ground beef", "ground pork", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1009.4 [FatContent] 66.5 [SaturatedFatContent] 25.3 [CholesterolContent] 337.8 [SodiumContent] 859.9 [CarbohydrateContent] 21.5 [FiberContent] 2.3 [SugarContent] 5.8 [ProteinContent] 77.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all ingredients except half of the salsa and the bacon. Mix. Form into a loaf, put in a large pan. Pour remaining salsa on top, then lay strips of bacon on top. Bake about one hour (until done] at 350 degrees F. You will need to pour off grease about half way through the cooking process.
[Name] Chili Cheese Jubilee [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT30M [PrepTime] PT25M [TotalTime] PT55M [DatePublished] 2002-01-21T15:21:00Z [Description] Make and share this Chili Cheese Jubilee recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "1/2", "2", "1", "1", "4 -6", "1 1/2", "3/4"] [RecipeIngredientParts] ["ground beef", "butter", "margarine", "onion", "tomato sauce", "water", "eggs", "monterey jack cheese", "sour cream", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 720.4 [FatContent] 55.5 [SaturatedFatContent] 27.5 [CholesterolContent] 216.4 [SodiumContent] 717.3 [CarbohydrateContent] 26.9 [FiberContent] 2.3 [SugarContent] 3.2 [ProteinContent] 29.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Brown the ground beef until crumbly, drain and set aside. Melt butter in skillet. Add onion; saute until tender. Add tomato sauce, seasoning mix, and water; simmer 5 minutes. Beat eggs slightly; add light cream (or milk]. Mix well. Remove tomato-chili sauce from heat; add egg-cream mixture slowly, stirring constantly. Place 1/2 corn chips into the bottom of a 2 quart casserole; top with 1/2 of meat. Add layer of jack cheese; cover with 1/2 tomato-chili sauce. Repeat layers. Frost the top with the sour cream. Sprinkle with grated cheese. Bake in 325 degree oven for 25 to 30 minutes.
[Name] Tava(Pan) Mushrooms [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 2002-01-21T15:21:00Z [Description] These are addictive! This is also popularly served in hotels with the name - Tava Dhingri. Very popular with those who love to eat mushrooms, like myself, but, few know how to cook this up:) A real tasty Indian dry vegetable worth every effort! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/71/2/picTbdyHz.jpg" [RecipeCategory] Vegetable [Keywords] ["Asian", "Indian", "Weeknight", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1/2", "1/2", "1/4", NA, "2", "2", NA] [RecipeIngredientParts] ["mushrooms", "onion", "red chili powder", "turmeric powder", "cilantro", "yogurt", "salt"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 107.1 [FatContent] 9.3 [SaturatedFatContent] 1.1 [CholesterolContent] 0.3 [SodiumContent] 21.1 [CarbohydrateContent] 5.1 [FiberContent] 1.4 [SugarContent] 2.1 [ProteinContent] 2.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Fry onions in oil until golden brown. Prepare a paste of these onions. Keep aside. Soak almonds, cashews and poppy seeds in water prior to making this dish. Soak for 1 hour. Grind these well to prepare a paste. Now heat oil in a pan. Add ginger-garlic paste. Add cashews-almonds-poppy seeds paste. Add onion paste. Add yogurt. Mix well. Add salt, red chilli powder and turmeric powder. Mix well. Add mushrooms (Each mushroom should be chopped into 4 pieces]. Mix all well. Put into a serving plate. Garnish with cilantro and serve immediately with rotis/phulkas/naan.
[Name] Fluffy Frosting [AuthorId] 18931 [AuthorName] jolyn421 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-22T17:26:00Z [Description] Make and share this Fluffy Frosting recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Healthy", "< 15 Mins", "No Cook", "Refrigerator", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1"] [RecipeIngredientParts] ["instant vanilla pudding", "milk", "Cool Whip"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 609.2 [FatContent] 16.7 [SaturatedFatContent] 12.2 [CholesterolContent] 34.2 [SodiumContent] 1513.9 [CarbohydrateContent] 107.3 [FiberContent] 0.0 [SugarContent] 96.0 [ProteinContent] 8.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Beat milk and pudding together for 2 minutes using a wire whisk. Gently stir in Cool Whip. Spread on cake and refrigerate.
[Name] Chicken Pasta [AuthorId] 27395 [AuthorName] Manda [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2002-01-22T17:26:00Z [Description] Another version of a chicken lo mein-type dish, but with lots more veggies! The sauce is very tasty, and this dish is great eaten hot or cold. I love to take the leftovers to work with me for a healthy, filling lunch. Add any of your favorite veggies; I just listed some of the ones that I used [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/71/4/picc9T9iw.jpg" [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Chinese", "Asian", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["8", "1 1/2", "1", "2", "3", "1", "1/4", "1/4", "1", "1", "1", "4", NA] [RecipeIngredientParts] ["angel hair pasta", "soy sauce", "vinegar", "garlic", "boneless chicken breast", "salt", "black pepper", "sesame seeds", "soy sauce"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 448.4 [FatContent] 13.3 [SaturatedFatContent] 2.9 [CholesterolContent] 48.4 [SodiumContent] 572.3 [CarbohydrateContent] 57.4 [FiberContent] 6.7 [SugarContent] 5.7 [ProteinContent] 26.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook and drain pasta according to package and set aside. Combine soy sauce, vinegar, sesame oil, and 1 clove minced garlic. Sprinkle both sides of chicken with salt and pepper. In dry skillet, over medium heat, cook sesame seeds until golden, about 2 minutes. Remove from heat and set aside. In same skillet, heat peanut oil over medium heat. Add remaining garlic, cook, stirring, until golden, about 1 minutes (May have to add a bit of water to prevent burning]. Add chicken, cook, stirring, until no longer pink, about 6 minutes. In large bowl, combine corn, veggies, and pasta with chicken and soy mixture. Toss well. Sprinkle with reserved sesame seeds.
[Name] Coconut Dream Cake [AuthorId] 26416 [AuthorName] duckit [CookTime] PT20M [PrepTime] PT1H [TotalTime] PT1H20M [DatePublished] 2002-01-22T17:26:00Z [Description] best cake I have ever had. it looks good too. Chocolate cake mix(prepared & baked) you can either bake in four 9 in. pans or slice to make four layers. bake 20 minutes (do not over bake) [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Coconut", "Fruit", "Nuts", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "3", "2", "1"] [RecipeIngredientParts] ["Cool Whip", "coconut", "sour cream", "white sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 346.5 [FatContent] 26.5 [SaturatedFatContent] 21.2 [CholesterolContent] 16.9 [SodiumContent] 32.9 [CarbohydrateContent] 27.6 [FiberContent] 3.5 [SugarContent] 22.6 [ProteinContent] 2.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Prepare cake according to Package instruction. Baking in either four 9in pans, or 2 pans, slicing each layer to make a total of four layers. Do not over bake. Bake 20 minutes and check it. Frost and and stack each layer. top with coconut or shredded chocolate. This is also very good prepared with a lemon cake. Keep refrigerated.
[Name] Easy Cornbread Pudding [AuthorId] 29454 [AuthorName] Erin2 [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2002-01-22T17:26:00Z [Description] Make and share this Easy Cornbread Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Vegetable", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2 - 1", "1"] [RecipeIngredientParts] ["whole kernel corn", "butter", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 246.3 [FatContent] 18.5 [SaturatedFatContent] 11.3 [CholesterolContent] 43.7 [SodiumContent] 417.6 [CarbohydrateContent] 20.6 [FiberContent] 1.7 [SugarContent] 3.0 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix all ingredients together in a large bowl. Pour into 9x13 casserole that has been sprayed with Pam. Bake at 350 for about 45 minutes, or until toothpick inserted in the center comes out clean.
[Name] Chocolate Caramel Pie [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-01-22T17:26:00Z [Description] I found this recipe in one of my old Betty Crocker cookbooks, and I have made it several times and it is deeelightful! [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Cheese", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "1", "2", "2", "1/2", "2", "1/3", "4", "3", "1", "2", "2"] [RecipeIngredientParts] ["butter", "margarine", "butter", "water", "pecans", "cream cheese", "powdered sugar", "hot water", "vanilla", "powdered sugar"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 335.4 [FatContent] 31.9 [SaturatedFatContent] 17.2 [CholesterolContent] 80.1 [SodiumContent] 108.1 [CarbohydrateContent] 12.5 [FiberContent] 1.0 [SugarContent] 9.7 [ProteinContent] 2.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Place crushed Pecan Sandies in a pie pan, add melted butter and shape to the pan to make a crust. Bake 350 degrees for 10 minutes. Heat caramels, margarine and 2 tablespoons water over medium heat. Stirring frequently, until caramels are melted. Pour into crust. Sprinkle with pecans. Refrigerate about 1 hour or until chilled. Beat cream cheese and 1/3 cup powdered sugar until smooth. Spread over caramel layer; refrigerate. Heat chocolate and 3 tablespoons hot water over low heat, stirring constantly, until chocolate is melted. Let cool to room temp. Stir in vanilla. Beat heavy cream and 2 tablespoons powdered sugar in chilled medium bowl until stiff. Reserve 1 1/2 cups. Fold chocolate mixture into remaining whipped cream. Spread over cream cheese mixture. Top with reserved whipped cream. Garnish with chocolate curls if desired. Refrigerate pie at least 1 hour or until firm. Refrigerate any leftover pie.
[Name] Homemade Italian Seasoning [AuthorId] 13063 [AuthorName] skat5762 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-22T17:26:00Z [Description] Make and share this Homemade Italian Seasoning recipe from Food.com. [Images] character(0) [RecipeCategory] High Fiber [Keywords] ["Healthy", "Free Of...", "High In...", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["thyme", "oregano", "savory", "marjoram", "basil", "sage", "rosemary"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 10.2 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1.2 [CarbohydrateContent] 2.2 [FiberContent] 1.5 [SugarContent] 0.1 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] 1 jar [RecipeInstructions] "Mix well and store in airtight container."
[Name] Gramma's Apple Crisp [AuthorId] 28442 [AuthorName] Terri F. [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-01-22T17:26:00Z [Description] This is my grandma's recipe, her version of Apple Crisp. It is so good that the first mouth full would always make the grandkids grunt...so that's what we named it. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1/4", "1", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["sliced apples", "sugar", "flour", "cinnamon", "nutmeg", "butter"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 385.3 [FatContent] 15.8 [SaturatedFatContent] 9.8 [CholesterolContent] 40.7 [SodiumContent] 110.3 [CarbohydrateContent] 60.8 [FiberContent] 2.6 [SugarContent] 41.9 [ProteinContent] 2.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Lay apples in buttered 9 inch square cake pan. Sprinkle apples with orange juice. Combine flour sugar spices and pinch of salt. Cut butter into flour mixture until crumbly. Sprinkle over apples. Bake at 375 for 45 minutes until topping is crisp. Serve warm.
[Name] Muhallabia, Lebanese Almond Cream Pudding [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-22T17:26:00Z [Description] I have never made this recipe. I posted it in answer to a request. Please post a review if you try it. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/72/0/picLGGZSE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/72/0/picQ60CjO.jpg"] [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Lebanese", "Southwest Asia (middle East]", "Asian", "Free Of...", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/4", "3", "1", "1/4", "3/4", "1", NA] [RecipeIngredientParts] ["milk", "salt", "sugar", "rose water", "pistachios"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 202.7 [FatContent] 10.4 [SaturatedFatContent] 3.2 [CholesterolContent] 17.1 [SodiumContent] 85.8 [CarbohydrateContent] 21.9 [FiberContent] 1.6 [SugarContent] 8.8 [ProteinContent] 6.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Blend ground rice in a 1/4 cup of milk. Bring remainder of milk to a boil and blend in the ground rice mixture, salt & sugar. Stir constantly until the mixture bubbles gently (medium high heat]. Simmer for 5 minutes, stir frequently lower heat if necessary so the mixture cooks slowly Add ground almonds and blend until smooth. Add rose water. Remove from heat and stir occasionally until the mixture cools slightly. Pour into a serving bowl and garnish with nuts (optional].
[Name] Spicy Meatballs (Sri Lankan) [AuthorId] 28899 [AuthorName] Kali Grinter [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2002-01-22T17:26:00Z [Description] Very very tasty meat balls to serve with steamed rice. This is my own recipe and one of my husband's favourite. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Asian", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "4", "3", "3", "1", "1", "1/2", "1/2", "1", "1/2", "1/2", "1/4", "4", "1/2", "1/2", "1", "1", "1", "2", "1", "1/2", "2", NA, NA, "1", "3"] [RecipeIngredientParts] ["diced tomatoes", "tomato paste", "tomato ketchup", "sugar", "tomatoes", "bulb of garlic", "onion", "curry powder", "chili powder", "mustard", "fenugreek seeds", "beef mince", "ground pork", "bulb of garlic", "onion", "parsley", "egg", "boiling water", "salt", "fresh ground black pepper", "green chili"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 892.9 [FatContent] 63.5 [SaturatedFatContent] 19.3 [CholesterolContent] 181.9 [SodiumContent] 9966.0 [CarbohydrateContent] 34.9 [FiberContent] 3.7 [SugarContent] 23.2 [ProteinContent] 46.2 [RecipeServings] 5.0 [RecipeYield] 25 meat balls [RecipeInstructions] ---------SAUCE-------. Heat oil in a sauce pan. Add mustard seeds and fenugreek. When they are brown, add chopped onion. Reduce heat, and fry onion till they are transparent. Add garlic and fry on very low heat for about 5 minutes. It is very important to fry garlic on VERY low heat. Add chillie powder and curry powder. Stir and cook about 1 minute. Add chopped tomatoes and cook on high heat for another 2 minutes. Add can of diced tomatoes, tomatoe paste and tomato ketchup. Put soup cube and adjust salt. Sprinkle sugar on top. Cover and SLOW cook till meat balls are ready. ------METHODMEAT BALLS------------. In a large bowl, mix all the ingredients using your hand. Break and mix the egg. Squeeze milk out of the slice of bread and mix with the meat mixture. Make lime size balls and fry all sides on low heat for about 15-20 minutes. When frying it is important to use a non-stick frying pan. Fry them till they are medium brown on all sides. Add one by one to the sauce mixture, using a slotted spoon. Cover and SLOW cook for about 30 minutes[longer the better]. These meat balls are very good if you serve over steamed rice. If you serve on bed of spaghetti, the sauce should be bit thinner. To adjust the sauce for spaghetti add 1 cup of boiling water to the sauce. Do this just after adding meat balls. Check for salt. Cover and SLOW cook for about 30 minutes[longer the better].
[Name] Old-fashioned Linguine with White Clam Sauce [AuthorId] 28839 [AuthorName] Maine-iac [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-01-22T17:26:00Z [Description] This recipe is easy and takes less than 20 minutes. It's one of my weekend favorites and has been a family tradition for years. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/72/2/xHdgT8fgRejpwFup46Jg_0S9A3095.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/72/2/A59cxCW8S86qNv6U2pf1_0S9A3098.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/17722/bFvxJlqlQ8aNbfhiJZVC_IMG_1212.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/72/2/piceQdhJ1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/72/2/01497887275.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/17722/6ajh418kRLKoUXN3oSBh_1495065603653-1118567673.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/17722/9Xa2c1KGSOupMAhkIcsd_14911765582841514226525.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/72/2/RFpfM2pERsibhK0FRSxl_0S9A3089.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/72/2/pxiijHLTtq2o2UhF3a7Z_IMG_20180514_080950.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/72/2/01497887258.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/72/2/picEHD0Yo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/72/2/picV5iSVA.jpg"] [RecipeCategory] < 30 Mins [Keywords] ["Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "3", "1", "4", "1", "1", "1", "1", "1", "3", "1", NA, "1"] [RecipeIngredientParts] ["butter", "extra virgin olive oil", "onion", "garlic", "red pepper flakes", "lemon juice", "oregano", "basil", "clams", "parsley", "parmesan cheese", "linguine"] [AggregatedRating] 5.0 [ReviewCount] 149.0 [Calories] 795.1 [FatContent] 22.7 [SaturatedFatContent] 7.6 [CholesterolContent] 90.3 [SodiumContent] 1435.2 [CarbohydrateContent] 96.2 [FiberContent] 4.1 [SugarContent] 3.9 [ProteinContent] 48.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a 5 qt pot, heat water to a boil and cook pasta until al dente.", "While the pasta is cooking, melt butter and olive oil in pan.", "Sautee onion and garlic, and add crushed red pepper flakes.", "Add lemon juice, oregano, basil, and Old Bay seasoning, stir for one minute Add clams with juice.", "Simmer for 5 minutes.", "Drain pasta and place in large bowl.", "Cover pasta with clam sauce, stir well and top with parsley and parmesan cheese.", "Serve with warm crusty bread and chilled white wine." ]
[Name] Sweet & Sour Italian Sausage With Sauce [AuthorId] 12491 [AuthorName] Christine [CookTime] PT4H [PrepTime] PT15M [TotalTime] PT4H15M [DatePublished] 2002-01-22T17:26:00Z [Description] Make and share this Sweet & Sour Italian Sausage With Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "Weeknight", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["8", "1 1/2", "2", "1/2", "1/2", "3", NA, "1/2", "3", "1"] [RecipeIngredientParts] ["ketchup", "honey", "green pepper", "onion", "mustard", "brown sugar"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 1037.4 [FatContent] 51.6 [SaturatedFatContent] 17.0 [CholesterolContent] 94.6 [SodiumContent] 4333.0 [CarbohydrateContent] 100.4 [FiberContent] 5.6 [SugarContent] 32.9 [ProteinContent] 44.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown sausage on both sides. Add all ingredients (except italian rolls] in crock pot and cook slowly for about 3 or 4 hours. If you do not have a crock pot just cook slowly on the stove until sausage is done to your taste. Slice a roll in half lenthwise (like a hot dog bun] and place on a plate, put a sausage inside. Spoon onions, peppers and some of the sauce on top. Enjoy!
[Name] Pineapple Meatballs [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 2002-01-22T17:26:00Z [Description] This is a family favourite; my teenage son eats at least 2 servings himself. Cooking time includes the browning of the meatballs, although you can brown them in the oven on a cookie sheet and make the sauce at the same time, saving yourself a little time. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/72/4/n7S3XvQeRdmyz8JYj5Ua_Pine%20Meatballs%20SITE-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/72/4/YyA07ZbqQEestddjCVkM_Pine%20Meatballs%20SITE-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/72/4/picoiPll2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/72/4/wsAMRvWzRbwEOutUTxzY_Pine%20Meatballs%20SITE-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/72/4/picXpS8Ko.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/72/4/picoDzrr3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/72/4/picsVCBEX.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Meat", "Canadian", "Healthy", "Kid Friendly", "Kosher", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1", "1/4", "1 1/2", "1/4", "1", "3", "1 3/4", "1/4", "1 1/2", "1 1/2", "1"] [RecipeIngredientParts] ["lean ground beef", "eggs", "salt", "black pepper", "Worcestershire sauce", "garlic powder", "brown sugar", "cornstarch", "white vinegar", "soy sauce", "Worcestershire sauce", "pineapple tidbits"] [AggregatedRating] 5.0 [ReviewCount] 64.0 [Calories] 559.5 [FatContent] 17.4 [SaturatedFatContent] 6.8 [CholesterolContent] 160.3 [SodiumContent] 869.4 [CarbohydrateContent] 65.3 [FiberContent] 1.6 [SugarContent] 50.4 [ProteinContent] 34.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees. First, make the meatballs: combine all meatball ingredients (there's 7, beef to garlic powder] in a bowl and mix well; shape into 1-inch balls. Brown them in a nonstick frying pan (I do it in 3 batches] until browned all over; drain on paper towel then place in a large ungreased casserole dish. To make sauce, combine brown sugar and cornstarch in a large saucepan, then whisk in the 1-3/4 cup pineapple juice/water combination until mixture is smooth. Add vinegar, soy sauce and worcestershire sauce; stir. Simmer, uncovered, on medium-low heat for about 8 minutes, or until thickened. Pour sauce over meatballs and add pineapple tidbits; stir gently to combine until meatballs are coated with sauce. Bake in preheated oven for 30 minutes. If you want a lot, this recipe doubles well.
[Name] Pork Chops With An Oregano Wine Sauce [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2002-01-22T17:26:00Z [Description] The sauce on these chops is so good I could eat it with a SPOON!!! It's a great combination of flavors. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/72/5/piccTKCyh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/72/5/picJEJevS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/72/5/picXRn7og.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "European", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "1/4", "2", "1/2", "2", "1", "1", "1/2", "2", NA] [RecipeIngredientParts] ["olive oil", "green peppers", "mushroom", "garlic", "diced tomato", "tomato sauce", "white wine", "oregano"] [AggregatedRating] 5.0 [ReviewCount] 21.0 [Calories] 516.8 [FatContent] 31.9 [SaturatedFatContent] 7.9 [CholesterolContent] 137.3 [SodiumContent] 118.3 [CarbohydrateContent] 7.7 [FiberContent] 2.2 [SugarContent] 4.0 [ProteinContent] 44.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brown chops in oil for 10 minutes. Add peppers and mushrooms, cook 5 minutes. Add garlic, tomatoes and tomato sauce. Stir and cook 3 minutes. Add wine. Add seasonings. Cover and cook for 20-25 minutes.
[Name] Spaghetti & Puttanesca Sauce [AuthorId] 28839 [AuthorName] Maine-iac [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-01-22T17:26:00Z [Description] Make and share this Spaghetti & Puttanesca Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Spaghetti [Keywords] ["European", "< 60 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/4", "3", "1", "1", "2/3", "1", "1", "1", "1/8", NA, "1", "1", NA] [RecipeIngredientParts] ["olive oil", "garlic cloves", "Italian plum tomatoes", "capers", "oil-cured black olive", "dried red pepper flakes", "dried basil", "dried oregano", "fresh ground black pepper", "salt", "spaghetti", "dried parsley", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 619.0 [FatContent] 18.2 [SaturatedFatContent] 2.6 [CholesterolContent] 0.0 [SodiumContent] 250.4 [CarbohydrateContent] 97.5 [FiberContent] 7.8 [SugarContent] 9.6 [ProteinContent] 17.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Heat the oil in a large saucepan over medium heat.", "Add the garlic, stir, 3 minutes.", "Stir in the tomatoes, capers, olives, red pepper flakes, basil, oregano, and black pepper, return to low heat, and simmer for 15 minutes.", "Taste the sauce and add salt and pepper if needed.", "Reduce the heat to very low, simmer another 15 minutes.", "Cook the spaghetti in plenty of boiling water until al dente; drain.", "Toss the spaghetti with the sauce, sprinkle on the fresh parsley, Parmesan cheese, and serve." ]
[Name] Ice Cream Dessert [AuthorId] 18931 [AuthorName] jolyn421 [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-01-22T17:26:00Z [Description] Be careful when you make this dessert because it will disappear quickly. I have only made it with the mint ice cream, but I am sure any kind will taste great. You could also try the filling in a pie crust. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Potluck", "< 30 Mins", "For Large Groups", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["30", "1/3", "2", "1 1/2", "1", "1", "1"] [RecipeIngredientParts] ["butter", "instant vanilla pudding", "milk", "ice cream", "Cool Whip"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 326.0 [FatContent] 17.4 [SaturatedFatContent] 10.2 [CholesterolContent] 31.1 [SodiumContent] 362.8 [CarbohydrateContent] 40.7 [FiberContent] 0.8 [SugarContent] 32.5 [ProteinContent] 3.5 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Mix cookies and butter. Press into a 9x13 pan and refrigerate. Beat together pudding, milk, and Dream Whip. Add ice cream and beat until smooth. Pour over crust and refrigerate. Top with Cool Whip. Sprinkle crushed Oreo's on top. Keep refrigerated.
[Name] Biersuppe [AuthorId] 3288 [AuthorName] TishT [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2002-01-22T17:26:00Z [Description] Biersuppe...I hope I spelled it correctly is German for Beer Soup. This was in response for finding a use for egg yolks [Images] character(0) [RecipeCategory] German [Keywords] ["European", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["9", "3", "1 1/2", "1 1/2", "1 1/2", "3/4", "6", "1 1/2"] [RecipeIngredientParts] ["beer", "sour cream", "cornstarch", "white sugar", "salt", "swiss cheese"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 585.5 [FatContent] 23.5 [SaturatedFatContent] 13.4 [CholesterolContent] 144.5 [SodiumContent] 780.8 [CarbohydrateContent] 51.7 [FiberContent] 1.9 [SugarContent] 1.7 [ProteinContent] 17.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In saucepan over medium heat, bring beer, covered, to a boil. Beat together in a bowl egg yolks, sour cream, cornstarch, sugar and salt until well blended. Transfer mixture to a large saucepan over low heat. Pour in beer slowly, stirring until well combined. Don't boil. To serve, divide bread cubes into six warmed soup bowls. Sprinkle cheese over bread. Pour hot soup over all and serve.
[Name] Mom's Tangy Beef Casserole [AuthorId] 6664 [AuthorName] Bruce Casey Lau [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2002-01-22T17:26:00Z [Description] This is one of my favorites from when I was a kid. Mom, having four growing boys, had to come up with things that tasted good and quick to make. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 60 Mins", "Oven", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "2", "2", "1", "1", "2"] [RecipeIngredientParts] ["lean ground beef", "onion", "green beans", "corn", "crushed red pepper flakes", "potatoes"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 497.1 [FatContent] 16.0 [SaturatedFatContent] 6.5 [CholesterolContent] 98.3 [SodiumContent] 678.5 [CarbohydrateContent] 52.5 [FiberContent] 9.8 [SugarContent] 12.2 [ProteinContent] 37.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Start potatoes to boil for mashing.", "Brown beef with peppers and steak sauce, add onions towards the end of the browning so they soften slightly.", "Drain browned beef leaving enough of the juices for flavor and place in a medium casserole dish.", "Add beans, soup and corn if desired and stir to mix well.", "Spread mashed potatoes on top of mixture.", "Bake covered in an oven preheated to 375 for 25 minutes.", "Optionally remove covering and bake for an additional 10-15 minutes to brown the potato." ]
[Name] Chocolate Covered Fruit [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-01-22T17:26:00Z [Description] Make and share this Chocolate Covered Fruit recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "< 30 Mins", "For Large Groups", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "2"] [RecipeIngredientParts] ["oranges", "strawberries", "salted peanuts"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 260.1 [FatContent] 16.8 [SaturatedFatContent] 6.4 [CholesterolContent] 0.0 [SodiumContent] 126.7 [CarbohydrateContent] 28.9 [FiberContent] 4.5 [SugarContent] 21.6 [ProteinContent] 5.4 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Peel oranges and separate into sections. Wrap sections in plastic wrap so they do not dry out. Rinse strawberries under cold running water, do not remove the stems. Pat berries completely dry with paper towels. Set fruit aside. Fruit should be at room temperature for dipping. Place peanuts in a small bowl. Into a double boiler top, not over water, grate semi sweet chocolate squares. Set candy thermometer in place, set aside. Heat water to boiling in double boiler bottom; remove from heat. Place double boiler top over hot water; melt chocolate, stirring constantly with rubber spatula, until temperature reaches 130 degrees. Immediately discard hot water from double boiler bottom and refill with cold water to come one-third of the way up the side of the double boiler. Set top in place and cool chocolate, stirring constantly, until chocolate temperature reaches 83 degrees. Remove double boiler top and replace cold water in bottom with warm water (about 85 degrees]. This will keep the chocolate and dipping consistency longer. With fingers, hold one piece of fruit at a time and dip it into chocolate, leaving part of fruit uncovered. Shake off excess chocolate or gently scrape one side of fruit to remove excess. Place on waxed paper. Working quickly, stir peanuts into leftover chocolate in pan. Drop mixture by tablespoonfuls onto waxed paper. Let chocolate covered fruit and peanut clusters stand until chocolate is set (about 10 minutes] before removing from waxed paper. Serve dipped fresh fruit same day. Store peanut clusters in tightly covered container; use within one week. Note: Chocolate can be easily melted in the microwave as well. Break chocolate into chunks and microwave in increments of 20-30 seconds, stirring in between each session.
[Name] Egg-yolk Sponge Cake [AuthorId] 15718 [AuthorName] Steve P. [CookTime] PT1H5M [PrepTime] PT20M [TotalTime] PT1H25M [DatePublished] 2002-01-22T17:26:00Z [Description] Have some unused egg yolks and you don't know what to do with them? This recipe makes a very delicious and marvelously moist cake. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/73/1/piczq4fFT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/73/1/picvNpoVd.jpg"] [RecipeCategory] Dessert [Keywords] ["Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 2/3", "1 1/2", "1/2", "8", "1", "1 1/2", "1", "1", "1/2", "3/4"] [RecipeIngredientParts] ["flour", "baking powder", "salt", "egg", "sugar", "boiling water"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 2453.3 [FatContent] 43.1 [SaturatedFatContent] 14.9 [CholesterolContent] 1889.7 [SodiumContent] 1850.8 [CarbohydrateContent] 469.3 [FiberContent] 6.3 [SugarContent] 302.7 [ProteinContent] 49.6 [RecipeServings] nan [RecipeYield] 1 ten inch tube cake [RecipeInstructions] Preheat oven to 325 ° F (165 ° C]. Sift together twice: flour, baking powder, and salt. In large mixing bowl beat egg yolks and whole egg with an electric mixer until thick and lemon colored (about 5 minutes]. Gradually add sugar, beating after each addition. This should take about 10 minutes. Fold in orange rind, orange juice, and lemon extract. Sift dry ingredients into egg and sugar mixture and fold in. Do not stir or beat. Add boiling water and fold in quickly, just until liquid is blended. Pour batter into one ungreased 10-inch tube pan. Bake at 325° F for 60 to 65 minutes. Turn cake over in pan on wire rack or neck of bottle and let cake hang for 1 hour or until cool. Loosen cake sides from pan with metal spatula or thin knife and shake from pan. Dust lightly with confectioners' sugar.
[Name] Heart Healthy Chicken Bake [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2002-01-22T17:26:00Z [Description] Make and share this Heart Healthy Chicken Bake recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Kosher", "Free Of...", "Potluck", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "2", "1/2", "1", "1", "9", "3", "1/2", "1", NA] [RecipeIngredientParts] ["chicken thighs", "boneless skinless chicken breasts", "olive oil", "poultry seasoning", "green pepper", "stewed tomatoes", "stuffed green olives", "garlic", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 269.3 [FatContent] 19.3 [SaturatedFatContent] 4.7 [CholesterolContent] 79.6 [SodiumContent] 261.5 [CarbohydrateContent] 6.4 [FiberContent] 1.1 [SugarContent] 3.4 [ProteinContent] 17.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Brown chicken in skillet in olive oil and poultry seasoning, removing skin from thighs. Arrange chicken pieces in a shallow 2-quart baking dish. Combine all remaining ingredients and spoon over the chicken. Bake uncovered, basting often, until chicken is well done or fork tender. Baking time varies, but is usually 30 to 45 minutes. Add water if sauce tends to boil away. Serves: 6, but if folks are hungry, serves 3.
[Name] Simple Alfredo Sauce [AuthorId] 3288 [AuthorName] TishT [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-01-22T17:26:00Z [Description] In response to how to use extra egg yolks. This is an easy meal. Throw in some steamed vegies and it's a side dish, serve over pasta and it's a whole meal. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Cheese", "European", "Very Low Carbs", "High In...", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "3", NA, "3/4", "3/4", "3", "1/4", "2"] [RecipeIngredientParts] ["butter", "butter", "heavy whipping cream", "salt", "parmesan cheese", "romano cheese", "parmesan cheese", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 708.0 [FatContent] 71.4 [SaturatedFatContent] 44.1 [CholesterolContent] 319.0 [SodiumContent] 609.0 [CarbohydrateContent] 4.7 [FiberContent] 0.0 [SugarContent] 0.4 [ProteinContent] 14.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Melt butter or margarine in a sauce pan over medium heat. Add heavy cream, stirring constantly. Stir in salt, grated Parmesan cheese, and grated Romano cheese. Stir constantly until melted, then mix in egg yolk. Simmer over medium low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired.
[Name] Balsamic Vinegar and Wine [AuthorId] 20084 [AuthorName] Mary Anne [CookTime] PT1M [PrepTime] PT0S [TotalTime] PT1M [DatePublished] 2002-01-22T17:26:00Z [Description] Make and share this Balsamic Vinegar and Wine recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] [NA, NA] [RecipeIngredientParts] "white wine" [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] "If your white wine is a little too sweet, add a bit of balsamic vinegar, honestly!"
[Name] Mom's Orange Souffle Salad [AuthorId] 8688 [AuthorName] Bev I Am [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-01-22T17:26:00Z [Description] Make and share this Mom's Orange Souffle Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "< 30 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "2"] [RecipeIngredientParts] ["pineapple tidbits", "sour cream", "mandarin oranges"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 186.3 [FatContent] 5.5 [SaturatedFatContent] 3.4 [CholesterolContent] 10.1 [SodiumContent] 105.7 [CarbohydrateContent] 32.8 [FiberContent] 1.6 [SugarContent] 27.5 [ProteinContent] 2.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Drain the pineapple, reserving the syrup. dissolve the jello in the hot orange juice. Add 1/2 cup pineapple syrup and mix. Chill until slightly thickened. Add sour cream and sherbet to jello mixture and beat until thick and fluffy. Add drained pineapple and oranges and mix. Pour into lightly oiled 2 1/2 quart mold and chill until firm.
[Name] Garden-Veggie Carrot Relish [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2002-01-22T17:27:00Z [Description] Make and share this Garden-Veggie Carrot Relish recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Free Of...", "Potluck", "< 60 Mins", "Canning", "Refrigerator", "Beginner Cook", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["6", "6", "1", "1", "3/4", "1/4", "1", "1"] [RecipeIngredientParts] ["carrots", "celery ribs", "green bell pepper", "sugar", "vinegar", "water", "sea salt", "celery seed"] [AggregatedRating] nan [ReviewCount] nan [Calories] 256.6 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1858.8 [CarbohydrateContent] 62.1 [FiberContent] 4.1 [SugarContent] 56.1 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 4-5 cups [RecipeInstructions] Mix all ingredients in 3-quart saucepan; bring to boil. Reduce heat, cover, and simmer for 30 minutes. Chill before serving. For a change of pace, try apple-cider or red-wine vinegars. This will keep up to 2 months in refrigerator. To can, pack in hot sterilized jars and seal tightly with vacuum seal lids. Process in hot water bath for 10 minutes.
[Name] Stick Potato Casserole [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-01-22T17:27:00Z [Description] Make and share this Stick Potato Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Kid Friendly", "Kosher", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "1", "1/2", "1 2/3", "1", "1/3", "1/3", "6 -7", "1", "1"] [RecipeIngredientParts] ["flour", "flour", "salt", "milk", "American cheese", "extra-sharp cheddar cheese", "baking potatoes", "sweet onion", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 430.0 [FatContent] 19.5 [SaturatedFatContent] 11.3 [CholesterolContent] 57.6 [SodiumContent] 1018.5 [CarbohydrateContent] 46.9 [FiberContent] 3.6 [SugarContent] 3.3 [ProteinContent] 17.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine flour and salt in saucepan; whisk in milk until smooth. Bring to boil. Cook and stir 2 or 3 minutes. Remove from heat; whisk in soup and cheese until smooth. Set aside. Place potato\"sticks\" in a greased 15 x 11-inch pan. Sprinkle with onion and cover with cheese sauce. Bake at 350 degrees for 55 to 60 minutes.
[Name] Chicken Breasts With Shrimp Sauce [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-01-22T17:27:00Z [Description] Make and share this Chicken Breasts With Shrimp Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "1/2", "3", "1/4", "1", "2", "1", "1"] [RecipeIngredientParts] ["chicken breast halves", "flour", "butter", "onion", "green pepper", "garlic", "tomatoes", "baby shrimp"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 217.3 [FatContent] 9.8 [SaturatedFatContent] 3.8 [CholesterolContent] 54.0 [SodiumContent] 72.9 [CarbohydrateContent] 14.3 [FiberContent] 0.9 [SugarContent] 1.1 [ProteinContent] 17.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Dredge breasts in flour. Cook breasts in butter till browned and juices run clear (about 10 minutes]. Remove and keep warm. Add to skillet, onion, green pepper,garlic, and tomato. Cook 5 minutes. Add shrimp. Cook 2 minutes. Pour sauce over chicken breasts.
[Name] George Clooney Cake (Chocolate) [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT20M [PrepTime] PT6H [TotalTime] PT6H20M [DatePublished] 2002-01-22T17:27:00Z [Description] After much deliberation on the discussion boards it was decided that certain chocolate cakes were better than sex, but nothing is better than George Clooney, except for this cake! Prep time includes chilling. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Kosher", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["1 1/4", "3/4", "1", "1", "1", "2", "4", "1", NA] [RecipeIngredientParts] ["unsalted butter", "sugar", "sugar", "all-purpose flour", "vanilla extract", "eggs", "chocolate curls"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 417.1 [FatContent] 34.7 [SaturatedFatContent] 21.2 [CholesterolContent] 178.2 [SodiumContent] 41.6 [CarbohydrateContent] 26.3 [FiberContent] 2.2 [SugarContent] 21.7 [ProteinContent] 4.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 425 F degrees Grease bottom of 8-inch springform pan. In medium saucepan over low heat, melt butter. Add cocoa and 1 cup sugar, stirring until well blended. Remove from heat; cool slightly. Stir in flour and vanilla. Add egg yolks, one at a time, beating well after each addition. In small mixer bowl, beat egg whites with remaining 1 tablespoon sugar until soft peaks form; gradually fold into chocolate mixture. Spoon batter into prepared pan. Bake 16 to 18 minutes or until edges are firm (center will be soft]. Cool completely on wire rack (cake will sink slightly in center as it cools]. Remove side of pan. Refrigerate cake at least 6 hours. In small mixer bowl, beat whipping cream until soft peaks form; spread over top of cake. Cut cake while cold, but let stand at room temperature 10 to 15 minutes before serving. Garnish with chocolate curls, if desired.
[Name] Western Macaroni [AuthorId] 27395 [AuthorName] Manda [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2002-01-22T17:27:00Z [Description] This is a very inexpensive, easy, and well-rounded dish sure to feed the heartiest of appetites. VERY bachelor and college-student friendly!:) I used to absolutley LOVE this dish when I was younger (before I decided to forgo the red-meat thing), but my family still enjoys it often.(I'm thinking of trying it with chicken?!?!) Let me know how it turns out if you do!! [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Meat", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/4", "1", "1", "1/2", "1", NA] [RecipeIngredientParts] ["hamburger", "green pepper", "green onion", "whole kernel corn", "tomato paste", "water", "salt", "black pepper"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 277.6 [FatContent] 11.4 [SaturatedFatContent] 4.1 [CholesterolContent] 60.9 [SodiumContent] 1084.2 [CarbohydrateContent] 24.0 [FiberContent] 3.6 [SugarContent] 6.8 [ProteinContent] 22.8 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Prepare macaroni and cheese according to pkg. directions. Brown meat, green pepper, and onion. Cook until veggies are tender and meat is cooked through. Stir in corn, tomato paste, water, salt, and pepper. Add prepared macaroni and cheese dinner and mix well. Simmer 10-15 minutes.
[Name] Carrot Cucumber Relish [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT20M [PrepTime] PT3H [TotalTime] PT3H20M [DatePublished] 2002-01-22T17:27:00Z [Description] Make and share this Carrot Cucumber Relish recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Vegetable", "Free Of...", "Potluck", "Weeknight", "Canning", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["4 -6", "6", "2", "2", "2 1/2", "1 1/2", "1 1/2", "1 1/2"] [RecipeIngredientParts] ["cucumbers", "carrots", "onions", "salt", "sugar", "cider vinegar", "celery seeds", "mustard seeds"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 982.4 [FatContent] 1.7 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 1985.8 [CarbohydrateContent] 241.8 [FiberContent] 8.3 [SugarContent] 219.0 [ProteinContent] 6.0 [RecipeServings] nan [RecipeYield] 2 1/2 pints [RecipeInstructions] Coarsely grind to the following amounts of each cucumbers (3 1/2 cups], carrots (1 1/2 cups] and onions (1 cup]. Combine them and add salt. Let stand 3 hours; drain. Combine sugar, vinegar celery seed and mustard seed. Bring to a boil. Add vegetables to the above. Simmer uncovered for 20 minutes. Seal at once in hot sterilized jars. Makes 2 1/2 pints. Chill before serving.
[Name] No-Bake Easy Corn Flake Crunchies [AuthorId] 27395 [AuthorName] Manda [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2002-01-22T17:27:00Z [Description] I have been making these incredibly easy, sweet treats since I was a kid, and I still LOVE THEM! I don't do the add-ins 'cause I think they are great without them. One tip: try to work fairly quickly after removing from heat because the mixture gets harder to work with as it cools. Having all the ingreds. pre-measured before starting makes this a lot easier. This is a great treat [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/74/3/picSE4AiL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/74/3/picDoe0GJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/74/3/picAj2gDR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/74/3/picmz337v.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Vegetable", "Kid Friendly", "< 15 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1 1/3", "1", "4", NA, NA, NA] [RecipeIngredientParts] ["sugar", "light corn syrup", "creamy peanut butter", "crunchy peanut butter", "vanilla", "raisins", "peanuts", "coconut"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 92.7 [FatContent] 3.9 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 57.7 [CarbohydrateContent] 13.9 [FiberContent] 0.5 [SugarContent] 7.5 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] 45 cookies [RecipeInstructions] Heat sugar and corn syrup in large saucepan until mixture reaches a boil. Remove from heat. Mix in peanut butter and vanilla; combine well. Stir in corn flakes and desired add-ins. Shape into small mounds (about 1 inch] on waxed paper to cool.
[Name] Vegetable Dip [AuthorId] 26416 [AuthorName] duckit [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-22T17:27:00Z [Description] Make and share this Vegetable Dip recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/74/4/picyb7baM.jpg" [RecipeCategory] < 15 Mins [Keywords] ["For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["mayonnaise", "sour cream", "dill weed", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 21.8 [FatContent] 2.2 [SaturatedFatContent] 1.1 [CholesterolContent] 5.2 [SodiumContent] 14.6 [CarbohydrateContent] 0.4 [FiberContent] 0.0 [SugarContent] 0.4 [ProteinContent] 0.2 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Mix It all together. refrigerate at least two hours to let the flavors blend. Your choice of vegetables.
[Name] Greek Chicken and Orzo [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-01-22T17:27:00Z [Description] Make and share this Greek Chicken and Orzo recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Chicken Breast", "Chicken", "Poultry", "Cheese", "Vegetable", "Meat", "Greek", "European", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "3/4", "2", "3/4", "3", "1/2"] [RecipeIngredientParts] ["fat free chicken broth", "onion", "dried oregano leaves", "orzo pasta", "boneless chicken breast", "feta cheese"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 538.8 [FatContent] 13.6 [SaturatedFatContent] 5.3 [CholesterolContent] 71.2 [SodiumContent] 1126.8 [CarbohydrateContent] 68.9 [FiberContent] 3.9 [SugarContent] 4.4 [ProteinContent] 33.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large skillet, heat broth, onion and oregano to a boil. Add the Orzo, reduce heat and simmer, covered, for 6 minutes, stirring occasionally. Add the chicken and cook 6 minutes longer or until chicken and pasta are cooked. Stir in the spinach, and heat just until the spinach wilts. Remove from heat and top with cheese. Serve immediately.
[Name] Scallops And Mushrooms In A Creamy Sauce [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT8M [PrepTime] PT5M [TotalTime] PT13M [DatePublished] 2002-01-22T17:27:00Z [Description] Make and share this Scallops And Mushrooms In A Creamy Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "4", "2", "1/2", "1", "1/4", "1", "1", "1/2"] [RecipeIngredientParts] ["scallops", "butter", "shallots", "mushroom", "diced tomato", "dry white wine", "salt", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 452.9 [FatContent] 31.5 [SaturatedFatContent] 19.0 [CholesterolContent] 153.1 [SodiumContent] 961.9 [CarbohydrateContent] 8.5 [FiberContent] 0.6 [SugarContent] 1.2 [ProteinContent] 31.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brown scallops in 3 Tbsp of the butter. Cook 2 minutes. Remove. To skillet, add shallots, mushrooms, tomatoes. Cook 2 minutes. Add wine- cook till reduced by 1/2. Add cream and salt and pepper. Cook 3 minutes. Return scallops and add the 1 Tbsp butter. Heat through.
[Name] Linzertorte [AuthorId] 9690 [AuthorName] Cheryl E [CookTime] PT40M [PrepTime] PT1H [TotalTime] PT1H40M [DatePublished] 2002-01-22T17:27:00Z [Description] This torte is from the town of Linz and is the apotheosis of all jam tarts!This recipe came from an old German lady I once knew. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["German", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["5/8", "1", "1 1/4", "1", "1", "1", "1", "5/8", "3", "1/2", "1", "3/4", "1"] [RecipeIngredientParts] ["sugar", "flour", "ground cloves", "ground cinnamon", "nutmeg", "ground allspice", "butter", "lemon, zest of", "icing sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 477.8 [FatContent] 25.4 [SaturatedFatContent] 10.5 [CholesterolContent] 109.2 [SodiumContent] 174.3 [CarbohydrateContent] 58.2 [FiberContent] 3.0 [SugarContent] 34.2 [ProteinContent] 7.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix together almonds, sugar, ground cloves, cinnamon, nutmeg and allspice in a large bowl Cut in the butter with a knife then rub in briefly withe your fingers . Add egg yolks,lemon juice, and lemon zest to the centre of the bowl and pull the dry ingredients into the liquid with your fingertips, quickly working in the dry ingredients When a ball is formed, knead briefly then chill, wrapped for 30 minutes . Heat oven to 350-f . Grease and flour a 9 inch flan case . The pastry is so workeable there is no need to roll it out . Reserve 1/3 for the top, then flatten the rest into the tin and line the bottom and sides of the case, pressing it with your fingers in place Prick the pastry lightly with a fork . Spread the jam over the bottom pastry . Roll out the remaining pastry 1/8\" thick and cut into strips 1/2\" wide . Arrange the strips in a lattice pattern over the jam . Neaten the edge by arranging one strip in a circle round the top to cover all the ends . Bake the tart in the oven for 40-minutes or until the pastry is dark golden . Dust the tart with icing sugar while still warm, but allow it to cool completely before serving . Enjoy !
[Name] Chickpea Salad [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] nan [PrepTime] PT7M [TotalTime] PT7M [DatePublished] 2002-01-22T17:27:00Z [Description] A great,different salad for a change. Or, make it a meal by adding a can of salmon. Make sure you chill for at least 2 hrs. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/74/8/pickvIrTA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/74/8/picMKVN68.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/74/8/picQ6Blr2.jpg"] [RecipeCategory] Beans [Keywords] ["< 15 Mins", "No Cook", "Refrigerator"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/2", "2", "1", "1", NA, "3", "1/2"] [RecipeIngredientParts] ["chickpeas", "chopped tomato", "onion", "celery", "garlic", "parsley", "dill weed", "red wine vinegar", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 259.7 [FatContent] 27.1 [SaturatedFatContent] 3.8 [CholesterolContent] 0.0 [SodiumContent] 14.4 [CarbohydrateContent] 4.5 [FiberContent] 1.1 [SugarContent] 2.3 [ProteinContent] 0.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put all ingredients EXCEPT vinegar and oil in a large bowl. Mix vinegar and oil well. Toss with chickpea mixture. Chill.
[Name] Favorite Banana Bread [AuthorId] 29361 [AuthorName] Paulette [CookTime] PT1H20M [PrepTime] PT15M [TotalTime] PT1H35M [DatePublished] 2002-01-22T17:27:00Z [Description] I got this banana bread recipe from the Family Circle magazine in 1988, and have baked it 3-4 times a year since then. I get requests for this from my co-workers every Christmas. Makes a great gift! [Images] character(0) [RecipeCategory] Breads [Keywords] ["Christmas", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1/2", "1", "2", "1", "3", "1/2", "1"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "baking powder", "salt", "butter", "sugar", "eggs", "vanilla", "bananas", "milk", "pecans", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 271.8 [FatContent] 13.5 [SaturatedFatContent] 5.1 [CholesterolContent] 48.9 [SodiumContent] 343.5 [CarbohydrateContent] 35.4 [FiberContent] 1.9 [SugarContent] 17.8 [ProteinContent] 4.1 [RecipeServings] nan [RecipeYield] 14 slices [RecipeInstructions] Preheat oven to 350 degrees, grease& flour 9x5x3 inch loaf pan. Combine flour, baking soda, baking powder& salt in medium size bowl. Beat together butter and sugar until light colored, then beat in eggs, one at a time. Stir in vanilla, then stir in flour mixture, a little at a time with the banana& milk. Add 2/3 cup nuts, and pour batter into pan. Sprinkle remaining nuts on top. Bake for 1 hour& 20 minutes or until done (when a toothpick inserted in center comes out clean]. Cool bread in pan on wire rack for 10 minutes. Loosen around the edges and cool completely on rack. Wrap tightly& store at room temperature. TIP: Make sure the bananas are ripe, or the bread will be dry& crumbly. The riper the bananas, the moister the bread. Bread is better the next day. Freezes well- up to 6 months.
[Name] Cocoa Drop Cookies [AuthorId] 20160 [AuthorName] LeeAnn [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-01-22T17:27:00Z [Description] Make and share this Cocoa Drop Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Cheese", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2 1/2", "1/2", "1", "1", "1/2", "1", "1 3/4", "1", "2", "1"] [RecipeIngredientParts] ["flour", "baking powder", "baking soda", "salt", "butter", "margarine", "sugar", "cream-style cottage cheese", "eggs", "vanilla"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 63.8 [FatContent] 3.0 [SaturatedFatContent] 1.8 [CholesterolContent] 13.1 [SodiumContent] 70.8 [CarbohydrateContent] 8.6 [FiberContent] 0.3 [SugarContent] 4.9 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 72 cookies [RecipeInstructions] Stir together flour, cocoa, baking powder, baking soda and salt. Beat butter until smooth, add sugar and cottage cheese. Mix well. (the recipe says to beat until smooth but we always left the cottage cheese lumpy- we always blended by hand, not with the mixer- it's up to you] Add eggs and vanilla, mix well. Add dry ingredients to wet and mix well. Drop from a teaspoon 2\" apart. Bake 350 for 10-12 minutes. Cool cookies 1 minute before removing to a wire rack.
[Name] Chewy Mall Pretzels [AuthorId] 27395 [AuthorName] Manda [CookTime] PT8M [PrepTime] PT2H [TotalTime] PT2H8M [DatePublished] 2002-01-22T17:27:00Z [Description] I have tried tons of recipes in my quest to duplicate "Auntie Anne's" pretzels. I found this one on the net, and it really tastes VERY similar to the real thing, best one so far. I have tried experimenting with add-ins and toppings. One of my faves is adding dried italian seasoning to the dough and sprinkling with parmesan cheese, garlic powder, and coarse salt, dipping [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/75/1/pic4XwzqY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/75/1/picoZCk9d.jpg"] [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Low Cholesterol", "Healthy", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1 1/8", "1 1/2", "3", "1", "2", "2", "2 -3", "2"] [RecipeIngredientParts] ["active dry yeast", "brown sugar", "salt", "water", "all-purpose flour", "bread flour", "water", "baking soda", "butter", "kosher salt"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 179.1 [FatContent] 2.4 [SaturatedFatContent] 1.3 [CholesterolContent] 5.1 [SodiumContent] 2025.0 [CarbohydrateContent] 34.3 [FiberContent] 1.2 [SugarContent] 2.3 [ProteinContent] 4.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour. Combine 2 cups warm water and baking soda in an 8 inch square pan. After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place on greased or sprayed cookie sheets. Brush pretzels with melted butter and sprinkle with garlic powder, parmesan cheese, sugar/cinnamon, coarse salt, etc. (get creative;] Let rise 15 to 20 minutes. Bake at 450 degrees for 8 to 10 minutes, or until golden brown. Brush with additional melted butter, if desired.
[Name] Aunt Emma's Bread Pudding [AuthorId] 15718 [AuthorName] Steve P. [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-01-22T17:27:00Z [Description] My Aunt Emma made the best bread pudding I've ever had. She passed away about 5 years ago and I just ran across a copy of her recipe in my recipe box. Thought I'd share it with you. The brown sugar melts as it bakes on top so it kind of has a caramelized sauce built in. Crumble the brown sugar over the top between your fingers so it doesn't all sink. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/75/2/picKwaSx4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/75/2/picWiYi2K.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/75/2/picMQhomJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/75/2/picdIsz9e.jpg"] [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Weeknight", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "4", "3", "1/2", "1/2"] [RecipeIngredientParts] ["milk", "butter", "white sugar", "eggs", "vanilla", "raisins", "brown sugar"] [AggregatedRating] 5.0 [ReviewCount] 29.0 [Calories] 572.5 [FatContent] 20.6 [SaturatedFatContent] 11.3 [CholesterolContent] 153.3 [SodiumContent] 608.9 [CarbohydrateContent] 83.7 [FiberContent] 1.8 [SugarContent] 47.1 [ProteinContent] 12.3 [RecipeServings] nan [RecipeYield] 1 9 x 13 inch pan [RecipeInstructions] Break the bread into small chunks in a large bowl. Add the white sugar and melted butter and stir. Add the eggs one at a time alternately with the milk stirring well so that each egg is incorporated before adding the next one until all the eggs and milk are used. Stir in the vanilla and raisins. Pour into a greased lasagna pan or a 13x9\" inch pan. (sometimes the 13x9 tends to get over full depending on the particular loaf of bread]. Sprinkle the brown sugar evenly across the top of bread mixture. Bake in a preheated 350* oven for 1 hour. Let cool 20 to 30 minutes as pudding will set firmer as it cools. Can be served warm or chilled.
[Name] Garlic & Rosemary Cornish Game Hens [AuthorId] 21487 [AuthorName] Rise3834 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-01-22T17:27:00Z [Description] I adore garlic so here is yet another recipe using it! I don't know who gave this recipe to me, I found it this weekend in a kitchen drawer! I hope you enjoy it. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/75/3/picYSYZIJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/75/3/picrIt7mn.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "4", "20 -25", "1", "3", "1/3", "1/3"] [RecipeIngredientParts] ["rosemary", "fresh garlic", "lemon", "olive oil", "chicken broth", "dry white wine"] [AggregatedRating] 5.0 [ReviewCount] 30.0 [Calories] 411.1 [FatContent] 18.3 [SaturatedFatContent] 3.5 [CholesterolContent] 217.5 [SodiumContent] 228.5 [CarbohydrateContent] 6.6 [FiberContent] 0.7 [SugarContent] 0.8 [ProteinContent] 49.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oven to 450. Rinse and pat dry game hens. Season cavities lightly with salt& pepper. Cut lemon into 4 wedges. Place 1 wedge inside each hen along with 1 sprig of the rosemary and 1 clove peeled garlic Rub outside of hens with 1 tbl of oil. Season outside of hen lightly with salt& pepper. Place hens in pan placing peeled garlic around all. Roast hens for appx 25 minutes at 450. Reduce temp to 350 and pour wine, broth and remaining oil over hens. Continue to cook for about 25 minutes (or until juice from thickest part runs clear] Be sure to baste about every 10 minutes in this final cooking time. Remove hens from pan and pour remaining juices as well as any juices from the cavities into medium saucepan Boil juices about 6 to 8 minutes (or until desired consistency]. Arrange hens on plates and spoon sauce and garlic over and around each, add additional rosemary as a garnish if you like. The 4-8 servings is that you can cut the hens in half to double the servings. This goes very well with a light salad and rice pilaf (and of course a glass of wine].
[Name] Audrey's Oatmeal Crisps [AuthorId] 6836 [AuthorName] Mary Scheffert [CookTime] PT15M [PrepTime] PT3H [TotalTime] PT3H15M [DatePublished] 2002-01-22T17:27:00Z [Description] I got this recipe from my best friend - they were her favorites growing up, and still are. These are posted in honor & loving memory of her mother. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Christmas", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "1 1/2", "1", "1", "3", "1/2"] [RecipeIngredientParts] ["shortening", "dark brown sugar", "white sugar", "eggs", "vanilla", "flour", "salt", "baking soda", "quick-cooking oats", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 92.8 [FatContent] 4.5 [SaturatedFatContent] 1.0 [CholesterolContent] 7.0 [SodiumContent] 63.8 [CarbohydrateContent] 12.2 [FiberContent] 0.6 [SugarContent] 7.0 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] 60 cookies [RecipeInstructions] ["Cream shortening& sugars; add eggs& vanilla, beat well.", "Add dry ingredients, oats& nuts, mixing well.", "Form dough into 3 squared-off logs, wrap in aluminum foil& chill well (about 2 hours].", "When ready to bake, preheat oven to 350F.", "Cut dough into 1/4\" slices, place about 1 inch apart on ungreased cookie sheets& bake 15 minutes.", "Remove cookies to wire rack to cool completely.", "NOTE:Prep time includes chill time!", ".", "Store cookies in an airtight container to keep crisp." ]
[Name] Battletown Yellow Squash [AuthorId] 8688 [AuthorName] Bev I Am [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2002-01-22T17:27:00Z [Description] This is an excellent squash casserole. This recipe has been in our family for years and is a favorite! [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/4", "3", "2", "4", "1", "8", "1/4", "1/2"] [RecipeIngredientParts] ["light brown sugar", "eggs", "butter", "onion", "half-and-half", "vanilla extract", "salt"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 258.0 [FatContent] 13.0 [SaturatedFatContent] 6.3 [CholesterolContent] 129.9 [SodiumContent] 490.1 [CarbohydrateContent] 28.9 [FiberContent] 1.9 [SugarContent] 11.5 [ProteinContent] 7.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook squash till tender and allow to drain well. Saute onion in butter. Add eggs to squash and blend well. Add onions and butter to squash and blend. Add salt and brown sugar. Alternate adding cracker crumbs and the half and half to the squash. Add vanilla. Mix well. Pour into greased baking dish. Bake 45 minutes at 375*. Makes 6-8 servings.
[Name] Creme Caramel French Toast [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT55M [PrepTime] PT10M [TotalTime] PT1H5M [DatePublished] 2002-01-22T17:27:00Z [Description] Make and share this Creme Caramel French Toast recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Kosher", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1/4", "1 1/2", "6", "2", "2", "1/3", "1", "1/2", NA] [RecipeIngredientParts] ["corn syrup", "brown sugar", "butter", "eggs", "milk", "sugar", "vanilla", "salt", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 706.5 [FatContent] 33.9 [SaturatedFatContent] 18.7 [CholesterolContent] 248.7 [SodiumContent] 631.6 [CarbohydrateContent] 88.3 [FiberContent] 3.7 [SugarContent] 41.4 [ProteinContent] 14.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["In saucepan combine corn syrup, brown sugar, and butter.", "Melt until smooth and bubbly.", "Spread on 11 x 17-inch glass baking dish.", "Overlap bread like dominoes on the syrup.", "In large bowl combine eggs, milk, cream, sugar, vanilla and salt.", "Pour over bread.", "Refrigerate overnight.", "Bake at 350 degrees, covered, for 50 to 55 minutes, uncovering last 10 minutes.", "The toast should be puffy and golden.", "Cut into 8 or 10 pieces and invert to serve.", "Top each piece with two Tablespoons sour cream and accompany with fresh berries or a cranberry or raspberry sauce." ]
[Name] Baked Hawaiian Pineapple [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2002-01-22T17:27:00Z [Description] Mom made this recipe to go with ham but it would dress up any meal and is especially nice when the meat is plain. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Cheese", "Tropical Fruits", "Fruit", "Hawaiian", "Canadian", "Kid Friendly", "Potluck", "Christmas", "Thanksgiving", "< 30 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["15", "1/2", "1 1/2", "14", "1", "1/2", "2", "1"] [RecipeIngredientParts] ["crushed pineapple", "American cheese", "marshmallows", "salt", "sugar", "flour", "egg"] [AggregatedRating] 2.5 [ReviewCount] 2.0 [Calories] 287.6 [FatContent] 1.4 [SaturatedFatContent] 0.4 [CholesterolContent] 52.9 [SodiumContent] 77.6 [CarbohydrateContent] 68.7 [FiberContent] 1.0 [SugarContent] 57.7 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine sugar, flour, salt, pineapple juice and egg in a saucepan. Mix until sugar is dissolved. Cook over medium heat until thick. In a 1 quart casserole, layer pineapple, cheese and marshmallows. Pour cooked mixture over the top. Bake covered at 300 degrees for 20 minutes.
[Name] Icebox Cookies [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT8M [PrepTime] PT24H [TotalTime] PT24H8M [DatePublished] 2002-01-22T17:27:00Z [Description] An old-fashioned treat that first gained popularity in the 1940s, I believe. Prep time includes overnight chilling time. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Nuts", "Canadian", "Kid Friendly", "Kosher", "Potluck", "Christmas", "Weeknight", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1", "1 1/2", "1 1/2", "1/4", "3", "3"] [RecipeIngredientParts] ["butter", "brown sugar", "vanilla", "egg", "all-purpose flour", "baking powder", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 44.6 [FatContent] 2.3 [SaturatedFatContent] 1.3 [CholesterolContent] 9.5 [SodiumContent] 43.0 [CarbohydrateContent] 5.4 [FiberContent] 0.1 [SugarContent] 2.2 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 48 cookies [RecipeInstructions] In bowl, cream butter with sugar until light; then add vanilla and egg, mixing well. In a small bowl, combine flour, baking powder and salt; stir this mixture into the butter mixture. Stir in cherries and nuts. Shape into a 2-inch diameter roll; wrap with plastic wrap or wax paper and chill thoroughly, overnight if you wish. When ready to bake, preheat oven to 400F degrees. Cut chilled cookie dough into 1/4-inch slices and place on a lightly-greased cookie sheet, leaving a little bit of room between each cookie. Bake for 5 to 8 minutes, or until almost firm. Remove to a rack to cool.
[Name] Spicy Quesadilla [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-22T17:27:00Z [Description] Very, Very good, if you can find the sundried tomato tortillas, they add a wonderful taste, as compared to the plain ones. We pass the salsa also, with the sour cream. More heat can be added if desired and the recipe can be scaled down to one or two. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/75/9/pic0Zstle.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/75/9/picauXy6t.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/75/9/pic6K1k9t.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/75/9/pic4YnBsT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/75/9/picJMHRpw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/75/9/picaL0wEy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/75/9/picX9XuVM.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Vegetable", "Mexican", "Kid Friendly", "Spring", "Summer", "Winter", "Spicy", "< 30 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["6", "1", "2", "1", "2", "1/2", "2", "1", "1", "1/4", "2", NA] [RecipeIngredientParts] ["10-inch sun-dried tomato tortillas", "olive oil", "onion", "black olives", "garlic", "chili powder", "ground cumin", "cayenne pepper", "cheese", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 368.1 [FatContent] 26.0 [SaturatedFatContent] 12.6 [CholesterolContent] 48.2 [SodiumContent] 936.6 [CarbohydrateContent] 19.6 [FiberContent] 3.7 [SugarContent] 5.9 [ProteinContent] 16.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large skillet heat oil. Cook peppers, onions, garlic, jalapeno, chili powder, cumin and cayenne, stirring often until peppers and onions are limp, about 5 minutes. Remove from heat and add olives. Arrange 3 tortillas in single layer on baking sheets. Divide onion and pepper mixture evenly over tortillas, spread to 1/2 inch off edges. Top with shredded cheese, spread evenly between 3 tortillas. Place remaining 3 tortillas on top, press down lightly. Bake at 450 degrees until tortillas are lightly browned. 8 to 10 minutes. Cut into 4 to 6 wedges. Arrange on platter and serve with sour cream, if desired.
[Name] Chocolate Chip Crumb Cake [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-01-22T17:27:00Z [Description] this was always a hit at my house growing up. I like it hot out of the oven or any other time, day or night. Great with a big glass of milk. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/76/0/picSGgSuo.jpg" [RecipeCategory] Breads [Keywords] ["Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "1", "1/2", "1", "3", "1", "1", "2", "1/2", "1/2"] [RecipeIngredientParts] ["flour", "baking powder", "sugar", "baking soda", "salt", "vanilla", "eggs", "sour cream", "flour", "butter", "brown sugar"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 5129.6 [FatContent] 218.4 [SaturatedFatContent] 126.4 [CholesterolContent] 796.8 [SodiumContent] 3375.9 [CarbohydrateContent] 789.3 [FiberContent] 32.5 [SugarContent] 544.1 [ProteinContent] 71.2 [RecipeServings] nan [RecipeYield] 1 nine x thirteen cake [RecipeInstructions] Combine the dry ingredients (excluding chocolate] for the cake together in a medium bowl Combine the wet ingredients for the cake in a large bowl, stir. Mix the dry ingredientsinto the wet ingredients. Fold in the chocolate chips. Spread into a greased 9x13 pan. Mix topping ingredients together and sprinkle on top of cake. Bake at 350F 45-50 minutes.
[Name] Banana Cake With Pudding Icing [AuthorId] 27395 [AuthorName] Manda [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-01-22T17:27:00Z [Description] Easy, one-bowl cake with a divine icing. This is the ULTIMATE banana cake, great way to use ripe bananas, too. The icing makes a lot, but if you're like me, I'm lucky if half of it makes it onto the cake and not in my mouth/lol. Also, great to turn the cake onto a platter, so you can cover the sides with icing, too. If you like bananas, I GUARANTEEE you will LOVE this cake!! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", "1", "2 1/2", "1", "1/2", "1", "2", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["sugar", "eggs", "banana", "flour", "baking powder", "shortening", "buttermilk", "baking soda", "instant vanilla pudding", "banana cream instant pudding", "sugar", "milk", "shortening", "vanilla extract"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 6758.7 [FatContent] 338.1 [SaturatedFatContent] 91.1 [CholesterolContent] 481.6 [SodiumContent] 4673.5 [CarbohydrateContent] 889.5 [FiberContent] 12.3 [SugarContent] 624.9 [ProteinContent] 62.4 [RecipeServings] nan [RecipeYield] 1 nine x thirteen cake [RecipeInstructions] ["Grease and flour the bottom of a 9x13 cake pan.", "Blend together all cake ingredients and pour into prepared pan.", "Bake at 350 degrees for 30-35 min.", ",until toothpick inserted in center comes out clean.", "Let cool.", "Meanwhile, prepare icing.", "Place all icing ingredients into medium-sized bowl.", "Mix with electric mixer on high speed until icing becomes fluffy and thick enough to spread (this takes a while, about 3-4 min.] Spread on top of cooled cake.", "Refrigerate entire cake for a few hours before serving for best taste, and serve cold." ]
[Name] Orange Creamsicle Fudge [AuthorId] 12882 [AuthorName] Claire312 [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2002-01-22T17:27:00Z [Description] Marbled orange and white fudge that tastes just like a creamsicle. I have revised this recipe over the years and this is my latest version -- it's less sweet than the original. When you dump it in the bowl, it might look as if you've failed, however, it smooth up as it sets. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/76/2/picwXkWUC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/76/2/picj2n5J8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/76/2/piclPDwx9.jpg"] [RecipeCategory] Candy [Keywords] ["Dessert", "Christmas", "Weeknight", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["7", "12", "1", "2/3", "12", "3", "3", "5"] [RecipeIngredientParts] ["marshmallow creme", "white chocolate chips", "granulated sugar", "heavy cream", "salted butter"] [AggregatedRating] 5.0 [ReviewCount] 28.0 [Calories] 227.2 [FatContent] 12.4 [SaturatedFatContent] 7.7 [CholesterolContent] 21.9 [SodiumContent] 84.7 [CarbohydrateContent] 28.5 [FiberContent] 0.0 [SugarContent] 25.0 [ProteinContent] 1.2 [RecipeServings] 20.0 [RecipeYield] 2 1/4 pounds [RecipeInstructions] ["Line a 9 inch square pan with \"Release\" foil or line with regular foil and spray with cooking spray.", "Place marshmallow crème and white chips in a large mixing bowl.", "Combine sugar, cream and butter in saucepan.", "Turn heat to medium and cook, stirring once or twice, until mixture reaches 235°F", "Remove from heat immediately and pour hot cream mixture into mixing bowl with chips and marshmallow crème.", "Stir well with a wooden spoon -- mixture might look slightly stretchy and unappetizing, but don't worry, it will smooth out.", "Remove 1 cup of mixture and set aside.", "Stir orange extract and a few drops of each color food coloring into mixture which remains in bowl.", "Stir until it reaches a lovely orange hue.", "Adjust colors if needed.", "Pour orange mixture into prepared pan. Pour or spoon white mixture on top.", "Drag a knife through both to make swirls.", "Using a sheet of foil, press down slightly to smooth top.", "Let cool to room temperature (about 40 minutes] then chill for one hour or until set.", "Lift fudge from pan using foil handles and using a large knife, score into squares." ]
[Name] Eggplant (Aubergine) Parmigiana [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT20M [PrepTime] PT8M [TotalTime] PT28M [DatePublished] 2002-01-22T17:27:00Z [Description] Make and share this Eggplant (Aubergine) Parmigiana 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/17/76/3/picxvho76.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "5", "3", "1/2", "1/2", "1"] [RecipeIngredientParts] ["eggplants", "butter", "parmesan cheese", "salt", "pepper", "parsley"] [AggregatedRating] 4.0 [ReviewCount] 12.0 [Calories] 114.0 [FatContent] 5.6 [SaturatedFatContent] 3.3 [CholesterolContent] 13.7 [SodiumContent] 357.3 [CarbohydrateContent] 15.9 [FiberContent] 9.4 [SugarContent] 6.5 [ProteinContent] 3.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel and slice eggplant. Mix butter and parmesan cheese. Spread on eggplant. Sprinkle with salt and pepper. Put on baking sheet in one layer. Bake at 375* for 20-25 minutes. Sprinkle with parsley.
[Name] You've Got to Be Kidding Me Restaurant Rolls (or Bread) [AuthorId] 27783 [AuthorName] HeatherFeather [CookTime] PT30M [PrepTime] PT5H [TotalTime] PT5H30M [DatePublished] 2002-01-22T17:27:00Z [Description] This is really more a tip than a recipe - It is so ridiculously easy. After hunting high and low for the recipe for restaurant yeast rolls/bread that are served in many chain restaurants & steakhouses, I was astonished to learn that very often they merely use pre-made ordinary yeast dough and honey flavored margarine - The secret "recipe" I had been searching for was actually just a method. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/76/4/picFOCc6T.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/76/4/picz4db7d.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/76/4/pic4SSKK8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/76/4/pic48RhHP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/76/4/pic0k9wf2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/76/4/picZvhxoh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/76/4/pice8EYdn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/76/4/pic03vjLJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/76/4/picUC3oXy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/76/4/piccMFI1m.jpg" ] [RecipeCategory] Breads [Keywords] ["Weeknight", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1 -2", "1 -2"] [RecipeIngredientParts] ["margarine", "honey"] [AggregatedRating] 5.0 [ReviewCount] 60.0 [Calories] 122.5 [FatContent] 11.3 [SaturatedFatContent] 2.4 [CholesterolContent] 0.0 [SodiumContent] 133.2 [CarbohydrateContent] 5.8 [FiberContent] 0.0 [SugarContent] 5.7 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Thaw frozen dough, let rise, and bake dough all according to package directions- either for a loaf or rolls. When the bread has baked and while still warm, combine margarine and honey well and spread liberally all over the top of the warm bread. It should be glistening. You may serve right away, or you may prepare earlier in the day and set the warm, glistening bread inside a resealable plastic bag. It will stay very soft this way and can be reheated as desired later the same day. Serve warm with real butter or more honey margarine mixture, as desired. Note: Surprisingly, homemade doughs don't produce the same texture as the frozen doughs- so if you really want that restaurant taste, the purchased stuff is actually the way to go.
[Name] Creamy Dill Noodles [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-01-22T17:27:00Z [Description] Make and share this Creamy Dill Noodles 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/17/76/5/piccAfaQD.jpg" [RecipeCategory] < 30 Mins [Keywords] "Stove Top" [RecipeIngredientQuantities] ["8", "3", "1 1/2", "1", "1", "1"] [RecipeIngredientParts] ["butter", "dill weed"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 449.5 [FatContent] 23.1 [SaturatedFatContent] 13.4 [CholesterolContent] 114.8 [SodiumContent] 144.8 [CarbohydrateContent] 49.6 [FiberContent] 2.1 [SugarContent] 1.7 [ProteinContent] 11.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook noodles according to directions on box. While they are cooking, Melt butter in saucepan. Add cream, garlic salt, and dillweed. Drain noodles well, mix with sauce. Put in heavy serving dish. Sprinkle crumbs on top. Broil until lightly brown.
[Name] Chili Bean Dip [AuthorId] 12491 [AuthorName] Christine [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-01-22T17:27:00Z [Description] Make and share this Chili Bean Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Potluck", "< 60 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1/4", "2", "1", "1/4", "1", "1"] [RecipeIngredientParts] ["ground beef", "onion", "tomatoes", "pepper", "chili powder", "cayenne pepper", "garlic powder", "kidney bean", "Velveeta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 274.4 [FatContent] 17.1 [SaturatedFatContent] 9.2 [CholesterolContent] 66.7 [SodiumContent] 822.1 [CarbohydrateContent] 12.0 [FiberContent] 2.3 [SugarContent] 5.4 [ProteinContent] 18.1 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Brown meat and onions strirring frequently until crumbly. Drain off excess fat. Add tomatoes and spices. Simmer 15-20 minutes. Add drained kidney beans and Velveeta. Continue stirring until cheese is melted. Serve warm. Dip with Frito\"Scoops\".
[Name] Applesauce Topped Pork Loin Roast [AuthorId] 42720 [AuthorName] Susie in Texas [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2002-01-22T17:27:00Z [Description] Make and share this Applesauce Topped Pork Loin Roast 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/17/76/7/Y0shcU2SbitHiIWJPeEH-Applesauce-Top-Pork-Loin-Roast_1697.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/76/7/lLY4yE85TcO8R1dxz9yy-Applesauce-T-opped-Pork-Loin-Roast_1685.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/76/7/picT8iJTm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/76/7/picfNpvKZ.jpg" ] [RecipeCategory] Pork [Keywords] ["Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1/3", "2", "1/4", "1", "2", "1", "1/2", "1/8", "1"] [RecipeIngredientParts] ["applesauce", "brown sugar", "vinegar", "ground cloves", "garlic clove", "flour", "salt", "sugar", "pepper", "prepared mustard"] [AggregatedRating] 5.0 [ReviewCount] 28.0 [Calories] 1085.5 [FatContent] 43.9 [SaturatedFatContent] 16.0 [CholesterolContent] 367.7 [SodiumContent] 884.3 [CarbohydrateContent] 34.5 [FiberContent] 1.0 [SugarContent] 18.2 [ProteinContent] 130.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a small bowl combine applesauce, brown sugar, vinegar and ground cloves, set aside. Cut slits in top of the loin roast and insert garlic strips into those slits. Combine flour, salt, sugar, pepper and mustard, like a rub and rub over the roast. Place roast on a rack in a shallow roasting pan. Bake uncovered, at 350°F until a thermometer reads 160 degrees. Brush applesauce mixture over roast during the last 1/2 hour of baking. When thermometer reads done, remove the roast to a warm serving platter. To make gravy thicken broth in pan with cornstarch and water. (Really sweet gravy though].
[Name] Southwest Tortilla Wedges [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-22T17:27:00Z [Description] Make and share this Southwest Tortilla Wedges recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Lunch/Snacks", "Tex Mex", "Southwestern U.S.", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/4", "1/2", "8", "1/2", "1/4", "1"] [RecipeIngredientParts] ["salsa", "sour cream", "red bell pepper", "chicken", "flour tortillas", "cheddar cheese", "monterey jack cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 100.8 [FatContent] 5.1 [SaturatedFatContent] 2.8 [CholesterolContent] 11.2 [SodiumContent] 215.2 [CarbohydrateContent] 10.0 [FiberContent] 1.1 [SugarContent] 0.7 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] 16 appetizer [RecipeInstructions] Heat oven to 350 degrees. Mix salsa and sour cream. Reserve half of the salsa mixture. Mix the remaining salsa mixture, half of the bell pepper and the chicken. Place 2 tortilla on ungreased cookie sheet and spread with chicken mixture. Spread 2 tortillas with Guacamole. Top each stack with remaining salsa, a tortilla, bell pepper and cheese. Bake about 15 minutes or until cheese is melted and filling is hot. Cut each stack into 8 wedges.
[Name] Soba Noodles [AuthorId] 25483 [AuthorName] pollen [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-01-22T17:27:00Z [Description] This is my aunt's recipe. It makes a ton! Good for potlucks. (Soba noodles are Japanese buckwheat noodles) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/76/9/17769.jpg" [RecipeCategory] Japanese [Keywords] ["Asian", "Vegan", "Kosher", "Potluck", "Spicy", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "2", "2", "2", "1/2", "1"] [RecipeIngredientParts] ["soy sauce", "sugar", "sesame seeds", "green onion"] [AggregatedRating] 4.5 [ReviewCount] 18.0 [Calories] 328.4 [FatContent] 11.7 [SaturatedFatContent] 1.7 [CholesterolContent] 0.0 [SodiumContent] 958.1 [CarbohydrateContent] 49.9 [FiberContent] 1.5 [SugarContent] 4.2 [ProteinContent] 11.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook, drain and rinse noodles. Add sauce, stir and let soak in. Sprinkle with sesame seeds and green onions.
[Name] Banana Cream Pie With Chocolate [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2002-01-22T17:27:00Z [Description] Make and share this Banana Cream Pie With Chocolate recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Low Protein", "Kid Friendly", "Kosher", "Potluck", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3", "2", "1/2", "2", "1", "2", "1", "1", "1", "2", "1/2", NA] [RecipeIngredientParts] ["bittersweet chocolate", "eggs", "sugar", "vanilla extract", "bananas", "heavy cream", "confectioners' sugar", "vanilla extract", "fresh nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 424.8 [FatContent] 29.4 [SaturatedFatContent] 16.3 [CholesterolContent] 126.9 [SodiumContent] 143.6 [CarbohydrateContent] 36.5 [FiberContent] 1.5 [SugarContent] 19.8 [ProteinContent] 5.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 degrees . Put the pie shell on a cookie sheet and scatter the chocolate in the shell. To make the custard, mix together the eggs, sugar, cream, and vanilla . Pour into the pastry shell and carefully put it in the oven . Bake until the custard is nearly set in the middle, about 40 minutes . Let the custard cool, then cover and chill . Right before serving, peel and slice the bananas, and toss them with the orange juice and chocolate liqueur . Spread the slices on the custard . Whip the heavy cream, sweeten it with confectioner's sugar, and flavor with vanilla . Spread the cream over the bananas, dust with . nutmeg, and chill until serving time . Don't let the completed pie wait long .
[Name] Cheesy Ham & Veggie Soup [AuthorId] 29014 [AuthorName] KeyWee [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-01-22T17:27:00Z [Description] This is "souper" easy comfort food - the kind of pantry throw-together we all need some days. I add some cooked elbow pasta to mine as I am a carboholic! Adapted from a recipe found in Hometown Cookbook magazine. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "Winter", "< 60 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "3", "1", "1", "1/2", "2", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["water", "carrots", "potato", "onion", "celery", "ham", "diced tomatoes"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 322.7 [FatContent] 18.0 [SaturatedFatContent] 8.9 [CholesterolContent] 61.2 [SodiumContent] 1994.3 [CarbohydrateContent] 22.4 [FiberContent] 2.9 [SugarContent] 8.2 [ProteinContent] 17.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a soup pot, combine water, carrots, potato, onion& celery. Bring to a boil, lower heat, cover& simmer 10 minutes. Add the ham, peas& tomatoes. Bring to a boil, lower heat, cover& simmer 5 minutes more. Stir in the soups and cheese dip. Heat and stir until soup is heated through.
[Name] Eggs in Bed [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-01-22T17:27:00Z [Description] In their own bed, not in yours, although you can eat them in your bed, whatever floats your boat. Super easy, you don't even have to pre-heat the oven. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/77/2/picRFtzx7.jpg" [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Cheese", "Very Low Carbs", "Kid Friendly", "Kosher", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA, "9", NA, NA, "1", NA] [RecipeIngredientParts] ["butter", "eggs", "salt", "pepper", "cheddar cheese", "skim milk"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 186.2 [FatContent] 13.7 [SaturatedFatContent] 6.3 [CholesterolContent] 337.0 [SodiumContent] 222.0 [CarbohydrateContent] 0.8 [FiberContent] 0.0 [SugarContent] 0.7 [ProteinContent] 14.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Use 9 x 12-inch cooking dish. Spray the dish with cooking spray. Line bottom of pan with the bread. Butter the bread, then salt and pepper it. Sprinkle the grated cheddar cheese on top. In a bowl, beat eggs then add an equal amount of milk. Pour over bread. Cover with tin foil and refrigerate overnight. In the morning, put in cold oven, then turn oven on to 400 degrees. Bake for an hour.
[Name] Champaign Cake [AuthorId] 28577 [AuthorName] Pam Walk [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-01-22T17:27:00Z [Description] The cream cheese makes this wonderful. It has 4 layers and they work very well together. I had this at a potluck a long time ago it was so good I got the recipe from the person that brought it. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["18", "3", "1/3", "1 1/3", "1", "1 1/2", "1", "1", "1", NA] [RecipeIngredientParts] ["eggs", "water", "instant vanilla pudding", "milk", "cream cheese", "crushed pineapple", "Cool Whip", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 456.2 [FatContent] 24.8 [SaturatedFatContent] 10.9 [CholesterolContent] 78.8 [SodiumContent] 475.5 [CarbohydrateContent] 53.6 [FiberContent] 0.8 [SugarContent] 36.3 [ProteinContent] 6.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F and lightly grease/flour 9 x 13\" baking pan. Prepare cake mix as directed. Pour 1/2 cake mix into prepared pan. Bake 20 minutes. Mix together pudding, milk, and cream cheese. Spread over cooled cake. Spread drained pineapple over this, then the Cool Whip, and then the nuts.
[Name] Tex Mex Dip [AuthorId] 12491 [AuthorName] Christine [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-22T17:27:00Z [Description] Make and share this Tex Mex Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Kid Friendly", "Potluck", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["ground beef", "Italian sausage", "onion", "garlic", "salsa", "Velveeta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 707.1 [FatContent] 51.0 [SaturatedFatContent] 25.4 [CholesterolContent] 160.5 [SodiumContent] 2833.4 [CarbohydrateContent] 19.8 [FiberContent] 0.4 [SugarContent] 12.5 [ProteinContent] 40.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Brown ground beef, sausage, onion and garlic. Drain. Add taco sauce, soup, cheese. Divide into two baking dishes and bake at 350 degrees until cheese melts. Serve with your favorite chips or crackers.
[Name] Red Snapper in Wine Sauce [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-01-22T17:27:00Z [Description] Make and share this Red Snapper in Wine Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["Healthy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1", "2", "2", "1", "3", "1", "1", "1", "1"] [RecipeIngredientParts] ["red snapper", "egg", "milk", "olive oil", "butter", "garlic", "lemon juice", "dry white wine", "dill weed", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 459.5 [FatContent] 11.0 [SaturatedFatContent] 3.6 [CholesterolContent] 146.3 [SodiumContent] 392.4 [CarbohydrateContent] 23.1 [FiberContent] 1.3 [SugarContent] 2.4 [ProteinContent] 52.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix egg and milk in shallow bowl. Mix well. Put bread crumbs on a plate. Heat oil and butter in 12 inch deep skillet. Put fish in egg mix then in breadcrumbs and fry for 3 minutes on each side. Remove from skillet and keep warm. To skillet add, garlic, lemon juice, wine, dillweed and onion salt. Bring to boil, add fish and simmer 6 minutes. Place on platter, spoon sauce over, and sprinkle with parsley.
[Name] Mrs. Knobbes Gooey Butter Cake [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2002-01-22T17:27:00Z [Description] Make and share this Mrs. Knobbes Gooey Butter 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/17/77/6/aujsGXflS8CG9ApjIXaT_gooey-butter-cake-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/77/6/729UZUzlTfSDQmUtgLPK_gooey-butter-cake-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/77/6/iWsipj7zQgG4I9eiQT6b_gooey-butter-cake-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/77/6/picWhufmV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/77/6/pic2sfPvt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/77/6/picneSLP4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/77/6/piciFc2uB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/77/6/picQgA5l9.jpg"] [RecipeCategory] Dessert [Keywords] ["Cheese", "Potluck", "< 60 Mins", "For Large Groups", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1", "2", "1"] [RecipeIngredientParts] ["egg", "butter", "cream cheese", "powdered sugar", "eggs", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 72.0 [Calories] 386.0 [FatContent] 16.2 [SaturatedFatContent] 7.7 [CholesterolContent] 70.8 [SodiumContent] 341.4 [CarbohydrateContent] 57.5 [FiberContent] 0.4 [SugarContent] 44.9 [ProteinContent] 3.7 [RecipeServings] 15.0 [RecipeYield] 1 nine x thirteen cake [RecipeInstructions] Mix the cake mix with 1 egg and the butter and pat into a greased cake pan. Mix and pour the remaining ingredients over the cake. Bake at 350F for 35 minutes. Dust the top with powdered sugar.
[Name] Bacon Bitskits [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT13M [PrepTime] PT1M [TotalTime] PT14M [DatePublished] 2002-01-22T17:27:00Z [Description] This is my husband's recipe. He insisted I post it. I have never eaten it--it is one he eats if I am not around to cook for him (Lazy Man's Breakfast) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/77/7/picxBUf2l.jpg" [RecipeCategory] Breads [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", NA, NA] [RecipeIngredientParts] ["oleo", "bacon bits"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 79.2 [FatContent] 3.3 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 272.6 [CarbohydrateContent] 10.8 [FiberContent] 0.4 [SugarContent] 1.9 [ProteinContent] 1.5 [RecipeServings] 10.0 [RecipeYield] 10 Biscuits [RecipeInstructions] Bake biscuits as instructed on can. Cut biscuit open. Butter each half on inside of biscuit. Sprinkle on bacon bits and leave open. WALLA--enjoy.
[Name] Okra Patties [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-01-22T17:27:00Z [Description] My favorite way to use okra, and besides...it is good. I usually make this in the summer when okra is plentiful, but I have also used frozen okra successfully.
[Name] Decadent French Toast [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2002-01-22T17:27:00Z [Description] Make and share this Decadent French Toast recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Cheese", "Healthy", "Kosher", "< 15 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["12", "1", "4", "3 -4", "3/4", "1", "2", "1", "1", "1/2", NA, NA] [RecipeIngredientParts] ["cream cheese", "eggs", "milk", "cinnamon", "vanilla", "sugar", "maple syrup", "butter", "chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 856.7 [FatContent] 21.9 [SaturatedFatContent] 11.1 [CholesterolContent] 187.4 [SodiumContent] 970.3 [CarbohydrateContent] 145.9 [FiberContent] 4.6 [SugarContent] 63.1 [ProteinContent] 18.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Spread each slice of bread with whipped cream cheese. Put 2 slices of bread together to make a sandwich. Set aside. Combine eggs, milk, cinnamon, sugar, and vanilla in a medium-size dish. Beat well. Dip both sides of sandwiches in egg mixture. Lightly butter medium hot griddle and grill sandwiches until golden brown and cream cheese begins to melt. Warm strawberry preserves and maple syrup. Serve over French toast and top with whipped cream and chocolate chips.
[Name] Cheese and Egg Puffs [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-01-22T17:27:00Z [Description] Make and share this Cheese and Egg Puffs recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Cheese", "Kosher", "< 60 Mins", "Stove Top", "Inexpensive"] [RecipeIngredientQuantities] ["6", "1", "1", "2", "2", "1", "1", "3/4", "1 1/2", "1/2", "1 1/2"] [RecipeIngredientParts] ["eggs", "green pepper", "onion", "butter", "cornstarch", "tomato sauce", "mushrooms", "flour", "baking powder", "salt", "cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 655.2 [FatContent] 37.2 [SaturatedFatContent] 20.0 [CholesterolContent] 502.7 [SodiumContent] 1868.4 [CarbohydrateContent] 48.1 [FiberContent] 4.6 [SugarContent] 10.4 [ProteinContent] 33.7 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Beat eggs in large mixer bowl until thick. Cook and stir green peppers and onion in butter in 2-quart saucepan over medium heat until tender. Add tomato sauce and mushrooms. Cook, stirring constantly until mixture thickens. Reduce heat and cover and simmer 15 minutes. Heat lightly greased griddle over medium heat. Mix flour, baking powder and salt, beat into eggs gradually. Fold in cheese. Drop batter by 1/4 cupfuls onto hot griddle. Cook until light and fluffy brown on each side. For each serving, top 2 or 3 egg puffs with 1/2 cup sauce.
[Name] Quick and Tasty Tortilla Soup [AuthorId] 24943 [AuthorName] Misty Bryant [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-01-22T17:27:00Z [Description] A quick tortilla soup that will surprise you in flavor! Only thing my sister in college will "cook" because its so easy! [Images] character(0) [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "2", NA, NA, NA] [RecipeIngredientParts] ["chicken broth", "Rotel Tomatoes", "whole kernel corn", "chicken bouillon cubes", "tortilla chips", "monterey jack cheese", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 127.3 [FatContent] 1.8 [SaturatedFatContent] 0.4 [CholesterolContent] 0.2 [SodiumContent] 2012.6 [CarbohydrateContent] 24.7 [FiberContent] 1.5 [SugarContent] 10.7 [ProteinContent] 5.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Grab a pot. Empty all canned ingredients into it. Add bouillon cubes. Bring to a boil. Reduce heat to low and cook 15 minutes. Dip into a bowl, crush tortilla chips, and sprinkle on top. Top with cheese. Sprinkle with onions. Enjoy!
[Name] Basic Food Processor Pie Crust [AuthorId] 20371 [AuthorName] Lennie [CookTime] nan [PrepTime] PT1H10M [TotalTime] PT1H10M [DatePublished] 2002-01-22T17:27:00Z [Description] Easy, foolproof pie crust -- made easy by using your food processor. Prep time includes chilling time. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Canadian", "Kid Friendly", "Kosher", "Potluck", "Oven", "Small Appliance", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "unsalted butter", "salt", "water"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 1496.3 [FatContent] 93.9 [SaturatedFatContent] 58.6 [CholesterolContent] 244.0 [SodiumContent] 1180.2 [CarbohydrateContent] 143.2 [FiberContent] 5.1 [SugarContent] 0.6 [ProteinContent] 20.3 [RecipeServings] nan [RecipeYield] 1 pie crust [RecipeInstructions] Insert metal blade into your food processor. Add flour, butter and salt and process until mixture is like coarse meal; it takes about 8 to 10 seconds. Add ice water and pulse, not process, until dough begins to clump together; don't let it form a ball. Remove dough from processor and place in a freezer-size plastic storage zippie bag. Work through the bag to press dough together into a ball; then press into a flat disc. Refrigerate dough for at least 1 hour. When you need it, roll dough out onto a lightly floured surface. Makes enough dough for a single 9 or 10-inch pie shell. Note that this is the recipe provided by Cuisinart; I am not quite as fussy and it always works for me; the key is the ice-cold butter, the ice-cold water, and not letting it process too long.
[Name] Cardamom Creme Brulee [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT50M [PrepTime] PT24H [TotalTime] PT24H50M [DatePublished] 2002-01-22T17:27:00Z [Description] Not everyone likes the taste of cardamom, but if you do, this make-ahead dessert is a real winner. Prep time includes all the chilling time. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Canadian", "Kosher", "Weeknight", "Oven", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["8", "3/4", "1 1/2", "3", "6"] [RecipeIngredientParts] ["white sugar", "ground cardamom", "white sugar"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 598.1 [FatContent] 50.1 [SaturatedFatContent] 29.6 [CholesterolContent] 442.7 [SodiumContent] 56.2 [CarbohydrateContent] 33.7 [FiberContent] 0.1 [SugarContent] 29.4 [ProteinContent] 6.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Note that you need to prepare these custards the day before you are serving them. Preheat oven to 350F degrees. In a large roasting pan, place six 3/4-cup custard cups or ramekins; set aside. In a large bowl, whisk the 3/4 cup white sugar and the egg yolks together; then whisk in the cardamom. In a medium saucepan, bring the cream to a boil; then, s-l-o-w-l-y whisk the hot cream into the yolk mixture (you don't want to curdle the yolks]. Pour this custard evenly into the 6 ramekins. Have ready a kettle full of hot water. Open oven door, partially pull out rack, place roasting pan on rack, then pour hot water into the roasting pan to come halfway up the sides of the ramekins. Carefully slide rack back into oven, close door, and bake until custards are set in centre, about 40 minutes. Remove ramekins from roasting pan and cool; refrigerate overnight. Anywhere from one to six hours before serving time, preheat your broiler. Arrange ramekins on a baking sheet and sprinkle 1 tsp white sugar onto each one. Broil until sugar browns; watch closely, it only takes about 2 minutes. If your broiler does not provide even heat, rotate ramekins halfway during broiling. Chill custards in refrigerator at least 1 hour, and for as long as six hours, before serving.
[Name] Emeril's Pot Roast [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT5H [PrepTime] PT10M [TotalTime] PT5H10M [DatePublished] 2002-01-22T17:27:00Z [Description] We adore this roast. The next day throw the meat, vegetables & gravy into a pot. Add a can of beef broth simmer. Thicken to a desired consistency and you have a wonderful stew the next day. [Images] character(0) [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Roast Beef", "Vegetable", "Meat", "Canadian", "Weeknight", "Roast", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "10", NA, NA, NA, "4", "3/4", "2", "3/4", "3/4", "3/4", "1/4", "1/2"] [RecipeIngredientParts] ["garlic", "olive oil", "salt", "black pepper", "potato", "onions", "carrot", "turnip", "parsnip", "flour", "water"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 424.2 [FatContent] 14.3 [SaturatedFatContent] 6.3 [CholesterolContent] 149.7 [SodiumContent] 594.4 [CarbohydrateContent] 23.7 [FiberContent] 4.5 [SugarContent] 5.8 [ProteinContent] 51.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat the oven to 325 degrees. Make 10 slits throughout the roast. Stuff a clove of garlic in each slit. Rub the entire roast with the olive oil. Season with salt& pepper. Heat a large skillet over medium heat. When the pan is hot, sear the roast on all sides, about 3-4 minutes. Remove from the pan and place the roast in a dutch oven with a cover. Add the stock and cover. Place in the oven and cook for 4 hours. Place the vegetables around the roast and cover. Cook for an additional hour. Remove the roast from the oven and arrange on a serving platter, reserving the liquid. Whisk the flour and water together. Pour the reserved liquid and grime into a saucepan and bring to a simmer. Whisk the flour mixture into the reserved liquid. Bring the liquid back to a simmer and cook for 4-6 minutes. Season with salt and pepper.
[Name] Spicy Naan [AuthorId] 25483 [AuthorName] pollen [CookTime] PT1H [PrepTime] PT45M [TotalTime] PT1H45M [DatePublished] 2002-01-22T17:27:00Z [Description] This is a reasonably simple recipe for an Indian flatbread. I got the recipe from a magazine and modified it. It's a bit time-consuming, but definitely worth it! Goes great with curries. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Grains", "Asian", "Indian", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "6", "1", "1", "2", "1"] [RecipeIngredientParts] ["water", "milk", "flour", "salt", "salt", "butter", "cumin seed"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 524.1 [FatContent] 7.2 [SaturatedFatContent] 3.8 [CholesterolContent] 16.6 [SodiumContent] 1576.4 [CarbohydrateContent] 98.0 [FiberContent] 3.6 [SugarContent] 0.4 [ProteinContent] 14.7 [RecipeServings] 6.0 [RecipeYield] 12 breads [RecipeInstructions] Proof yeast in 1/2 cup of the water: mix the water and the yeast and teaspoon of flour in a cup; cover and let sit until it's bubbly and active (5- 10 minutes]. Mix the yeast/water, the milk and the rest of the water in a large bowl. Stir in 2 cups of flour (always stir in the same direction] until smooth. Add the salt, oil and cumin seeds and stir well. Add the remaining flour 1/2 a cup at a time until the dough is too stiff to stir. Turn out dough onto a lightly floured board. Knead well, until the dough is springy; only add enough flour to keep the dough from sticking to the board. Let dough rise in a lightly oiled bowl, covered with plastic, in a cool place for a few hours (warmer rising spot= shorter rise; I prefer leaving it longer]. When the dough has risen to about double its original size, knead it down. Preheat the oven to 500ºF. I use unglazed quarry tiles in my oven when I make naan, attempting to mimic the tandoor ovens that are supposed to be used. If you don't have baking tiles, just use a baking sheet (I guess]. Cut the dough into 12 equal pieces and form them into balls. Brush the top of each ball lightly with melted butter or ghee and let it sit for about 20 minutes before shaping (by the time you've formed the last ball, the first one has usually sat long enough]. Shape and bake naan two at a time: first smoosh the ball down flat with your fingers, then stretch it out into an oval shape. Transfer to the oven using a baking peel, or some other lightly floured thing you can use to slide the breads into the oven. Bake for about 6 minutes, or until puffy and getting brown. Yum!
[Name] Irresistible Chocolate Cake [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-01-22T17:28:00Z [Description] This is from the Sampson Eagon Inn. It's a little bit a work, but really worth it. True chocolate nirvana! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kosher", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1/2 - 1", "2", "2", "1", "1/2", "1/4", "6", "10", "1", "1 1/2", "3/4", "1"] [RecipeIngredientParts] ["cocoa powder", "vanilla yogurt", "butter", "eggs", "cake flour", "baking soda", "salt", "Kahlua", "unsalted butter", "heavy cream", "Kahlua"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 588.3 [FatContent] 33.7 [SaturatedFatContent] 20.5 [CholesterolContent] 79.9 [SodiumContent] 292.6 [CarbohydrateContent] 73.5 [FiberContent] 6.7 [SugarContent] 44.8 [ProteinContent] 8.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Blend together 1 cup sugar, cocoa powder and 1/2 cup yogurt. In another bowl, cream butter with 1 cup sugar. Beat eggs, one at a time, into creamed butter. Then beat in cocoa mixture. In a separate bowl, sift together flour, salt and baking soda. Add flour to butter cocoa mixture, alternating with remaining 1/2 cup of yogurt into which the Kahlua has been blended. Fold in chocolate chips. Pour evenly into a buttered 10-inch springform tube pan that has been dusted with cocoa powder. Bake for approximately one hour or until tester comes out clean. Cool cake on a rack before removing from pan. For the Glaze---------------. Break chocolate into bits. Place double boiler over, not in, a pan of hot water. Add chocolate, cream, butter and Kahlua. Cover tightly and heat for a few minutes, stir until completely melted and smooth. Transfer to stainless steel bowl and cover. Keep at room temperature. Slowly pour about half the glaze over the top of the cake spreading it evenly with a metal spatula over the top, sides and in the center. Refrigerate until glaze is firm. Then repeat with remaining glaze. Refrigerate again to allow second layer of glaze to firm up. Decorate with piped buttercream chocolate frosting in an interesting shape and top each with a chocolate coffee bean or pecan or walnut half. Or just accent with fresh flowers in center and around the sides. Best served the next day.
[Name] Royal Chicken [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT30M [PrepTime] PT2H15M [TotalTime] PT2H45M [DatePublished] 2002-01-22T17:28:00Z [Description] This elegant recipe supposedly dates back to 1953, the year when Elizabeth II was crowned Queen of England. Whether or not that is the case, it is an unusual recipe and tastes great. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Grains", "Fruit", "Vegetable", "Meat", "Scottish", "Welsh", "European", "Kid Friendly", "Potluck", "Spicy", "Weeknight", "Stove Top", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "2 -3", "1", "1", "4", "1", "1/2", "4", "1 1/4", "4 -5", NA, NA] [RecipeIngredientParts] ["chicken", "sweet onions", "curry paste", "tomato puree", "red wine", "bay leaf", "mayonnaise", "heavy whipping cream", "watercress", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 693.0 [FatContent] 49.8 [SaturatedFatContent] 15.7 [CholesterolContent] 232.0 [SodiumContent] 205.7 [CarbohydrateContent] 2.3 [FiberContent] 0.4 [SugarContent] 0.6 [ProteinContent] 53.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Remove the flesh from the cooked chicken and cut into small pieces. In a small saucepan, heat the oil, add the onion and cook for about 3 minutes, until softened. Add the curry paste, tomato puree, wine, bay leaf and lemon juice. Simmer, uncovered, for about 10 minutes until well reduced. Strain and leave to cool. Puree the chopped apricot halves in a blender or food processor or through a sieve. Beat the cooled sauce into the mayonnaise with the apricot puree. Whip the cream until it forms stiff peaks and fold into the mixture. Season, adding a little extra lemon juice if necessary. Fold in the chicken pieces. Garnish with watercress or parsley to serve.
[Name] North American Haggis [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT55M [PrepTime] PT20M [TotalTime] PT1H15M [DatePublished] 2002-01-22T17:28:00Z [Description] I have not tried this Haggis recipe, but could not resist posting it. Apparently it is difficult to get proper ingredients in North America for the real Haggis, this is supposed to be a 2nd best. [Images] character(0) [RecipeCategory] Beef Organ Meats [Keywords] ["Lamb/Sheep", "Meat", "Scottish", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "1", "3/4", "3/4", "1/2", "1/4", "1/8", "1/8", "1"] [RecipeIngredientParts] ["lamb shoulder", "lamb breast", "lamb liver", "water", "onion", "egg", "salt", "pepper", "sugar", "ginger", "clove", "nutmeg", "old fashioned oats"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 1943.9 [FatContent] 119.1 [SaturatedFatContent] 49.1 [CholesterolContent] 1379.8 [SodiumContent] 2259.1 [CarbohydrateContent] 69.5 [FiberContent] 9.6 [SugarContent] 6.8 [ProteinContent] 141.6 [RecipeServings] nan [RecipeYield] 1 haggis in a pan [RecipeInstructions] ["Heat oven to 350 degrees.", "Grease an 8 1/2 x 4 1/2 inch loaf pan.", "In food processor with chopping blade, process together half of the lamb, the liver, water, onion, egg, salt, pepper, sugar, ginger, cloves, and nutmeg until well combined.", "Add the remaining half of the lamb and the oats, process until well combined.", "Spoon lamb mixture into greased pan, pat surface to level.", "Bake 45 to55 minutes or until centre feels firm when gently pressed.", "Cool 5 minutes in pan, unmold onto platter, slice and serve." ]
[Name] Herbed Chicken with Grapes [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT30M [PrepTime] PT2M [TotalTime] PT32M [DatePublished] 2002-01-22T17:28:00Z [Description] Make and share this Herbed Chicken with Grapes 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/17/79/0/pic8zIXlB.jpg" [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Lunch/Snacks", "Chicken", "Poultry", "Grains", "Berries", "Grapes", "Fruit", "Meat", "Kid Friendly", "< 60 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "4", "1", "2", "2", "1/4", "1/4", "1", NA] [RecipeIngredientParts] ["fat free chicken broth", "lemon pepper seasoning", "couscous", "boneless skinless chicken breast halves", "dry white wine", "cornstarch", "dried thyme leaves", "dried basil leaves", "red grapes"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 365.4 [FatContent] 5.4 [SaturatedFatContent] 0.9 [CholesterolContent] 68.4 [SodiumContent] 502.7 [CarbohydrateContent] 42.3 [FiberContent] 2.6 [SugarContent] 6.4 [ProteinContent] 33.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Reserve ½ cup of the broth. Bring the remainder of the broth and the lemon pepper to a boil. Place couscous in a large bowl and pour the boiling broth over it; cover and let stand for 5 minutes. Meanwhile, gently flatten chicken to uniform thickness. In a large skillet, cook the chicken in oil until cooked through (about 4 minutes per side] and then remove the chicken. Combine reserved ½ cup broth, wine, cornstarch, thyme and basil, and whisk or stir to dissolve the cornstarch. Pour the mixture into skillet and cook, stirring constantly, until thickened. Return the chicken to the skillet and add the grapes. Heat. Fluff couscous with a fork. Serve chicken over couscous, and garnish with almonds.
[Name] Two-Bean Salad [AuthorId] 20371 [AuthorName] Lennie [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-22T17:28:00Z [Description] This is an excellent salad that's never out of place, whether at a summer barbecue or a winter potluck dinner. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/79/2/17792.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Black Beans", "Beans", "Vegetable", "Canadian", "Vegan", "Low Cholesterol", "Kosher", "Potluck", "< 15 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/4", "3", "2", "3"] [RecipeIngredientParts] ["chickpeas", "black beans", "red onion", "flat leaf parsley", "olive oil", "garlic"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 214.6 [FatContent] 7.8 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 201.8 [CarbohydrateContent] 29.1 [FiberContent] 7.4 [SugarContent] 1.4 [ProteinContent] 7.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients in a bowl; stir to blend well. Refrigerate until 30 minutes before serving; make sure salad is brought to room temperature before serving. Taste before putting on table and add salt and pepper to taste, if you wish.

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