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[Name] Amaretto Slush [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT4H [PrepTime] PT0S [TotalTime] PT4H [DatePublished] 2002-01-22T17:28:00Z [Description] My SIL made this at the lake one time and I loved it. This is particularly good on a hot day at the lake. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/79/3/piczHxrOy.jpg" [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Canadian", "Summer", "Weeknight", "No Cook", "Freezer", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "1/4"] [RecipeIngredientParts] "Amaretto" [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 1626.1 [FatContent] 1.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 205.0 [CarbohydrateContent] 417.5 [FiberContent] 0.9 [SugarContent] 384.3 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 1 gallon [RecipeInstructions] Mix all well and freeze, stirring after 2-3 hours. Stir again later. To serve, just pull out of the freezer, stir it up and scoop it into a glass.
[Name] Walnut-Banana Upside-Down Cake [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT55M [PrepTime] PT25M [TotalTime] PT1H20M [DatePublished] 2002-01-22T17:28:00Z [Description] Serve this at your next dinner party; just don't expect any to be left! One tablespoon of rum, mixed in with the maple syrup, is a nice addition. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/79/4/picTCfd5N.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/79/4/picgLsMeO.jpg"] [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Canadian", "Low Protein", "Kid Friendly", "Kosher", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/4 - 1/2", "3", "1/4", "4", "1", "2", "1/2", "1/4", "3/4", "3/8 - 3/4", "1", "1/2", "6"] [RecipeIngredientParts] ["light brown sugar", "unsalted butter", "pure maple syrup", "walnuts", "bananas", "all-purpose flour", "baking powder", "cinnamon", "salt", "white sugar", "unsalted butter", "egg", "pure vanilla extract", "milk"] [AggregatedRating] 4.5 [ReviewCount] 13.0 [Calories] 483.5 [FatContent] 18.3 [SaturatedFatContent] 10.0 [CholesterolContent] 66.5 [SodiumContent] 192.3 [CarbohydrateContent] 79.5 [FiberContent] 2.5 [SugarContent] 58.2 [ProteinContent] 4.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325F degrees. First, make topping: In a heavy, medium-sized saucepan, combine sugar and butter over low heat. Stir until butter melts and mixture is well combined; then pour into a 9-inch-diameter cake pan that has 2-inch-high sides; spread to coat bottom of pan. Pour maple syrup over sugar mixture, then evenly sprinkle on the nuts. Place banana slices in concentric circles on the nuts, overlapping slightly and covering the bottom of the pan. Now, make cake: In a medium-sized bowl, stir together the flour, baking powder, cinnamon and salt. In another medium-sized bowl, beat sugar and butter together until creamy; add egg and vanilla, then beat until light and fluffy. Beat in flour mixture, alternating with milk, in 3 additions. Spoon this batter over the bananas; bake about 55 minutes, or until a tester inserted into centre comes out clean. Transfer cake, in pan, to a rack, and run a knife around the sides; let cool on rack for 30 minutes. Place plate over pan; invert cake-- let stand for 3 minutes, then gently lift off the pan. Serve warm, preferably with whipped cream.
[Name] Chocolate Cherry Cake [AuthorId] 26416 [AuthorName] duckit [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2002-01-22T17:34:00Z [Description] Make and share this Chocolate Cherry 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/17/79/5/picGP3qPu.jpg" [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "21", "1", "2", "1", "5", "1/3", "1"] [RecipeIngredientParts] ["cherry pie filling", "eggs", "white sugar", "butter", "milk", "chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 26.0 [Calories] 186.3 [FatContent] 7.6 [SaturatedFatContent] 4.5 [CholesterolContent] 33.5 [SodiumContent] 51.0 [CarbohydrateContent] 29.9 [FiberContent] 0.8 [SugarContent] 18.3 [ProteinContent] 1.6 [RecipeServings] 16.0 [RecipeYield] 16 or more [RecipeInstructions] combine cake mix,pie filling,extract, and eggs. Mix by hand and spread on jelly roll pan or 13 x 9 pan Bake at 350 Until done in middle (25-35 minutes]. Frosting-------------. combine sugar,butter and milk,stir over low heat. Bring to boil for 1 minute. Stir in chocolate chips until melted. Cool then frost.
[Name] Mashed Potato Candy [AuthorId] 29111 [AuthorName] Tammy_409493291 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2002-01-22T17:34:00Z [Description] My grandmother made this very rich candy every year at Christmas for my father. I've never been able to make it exactly like hers because she didn't use a "recipe". Her recipes called for a little of this and a pinch of that. I'm sorry I don't have prep times and serving amount is a guess as these vary. It depends on how large you roll this out. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Christmas", "< 15 Mins"] [RecipeIngredientQuantities] ["3/4", "1", "4", "4", "1", "1/2", NA] [RecipeIngredientParts] ["mashed potatoes", "vanilla", "powdered sugar", "coconut", "chocolate chips", "english walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1471.2 [FatContent] 80.7 [SaturatedFatContent] 63.9 [CholesterolContent] 0.8 [SodiumContent] 161.0 [CarbohydrateContent] 200.3 [FiberContent] 19.5 [SugarContent] 170.8 [ProteinContent] 10.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine mashed potatoes, vanilla, powdered sugar, and cocnut. Mix well. Roll into snake-like shape on waxed paper. Let set. Melt chocolate chips and paraffin in double boiler. Cut candy into bite size pieces and dip in chocolate mixture. Place a walnut piece on each candy. Place on waxed paper to set. (When mixing the candy, you need to keep adding powdered sugar until it forms a stiff\"dough\" in order to roll].
[Name] Red Hot Carrots [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT24H [PrepTime] PT15M [TotalTime] PT24H15M [DatePublished] 2002-01-22T17:36:00Z [Description] El Chico use to serve a dish similar to this. Serve it as a side dish or as a condiment with your enchiladas, chile, or beans. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/79/7/picElO3kO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/79/7/piccOGvCn.jpg"] [RecipeCategory] Vegetable [Keywords] ["Tex Mex", "Southwestern U.S.", "Mexican", "Spicy", "Weeknight", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1 -2", "3", "2", "2", "2", "1", "1", "1", NA] [RecipeIngredientParts] ["carrot", "onions", "cumin seeds", "white vinegar", "garlic", "sugar", "salt"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 147.8 [FatContent] 5.6 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 344.5 [CarbohydrateContent] 24.0 [FiberContent] 7.0 [SugarContent] 11.2 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Blanch the carrots in a pan of boiling water, drain and rinse in cold water. Drain again. In a nonreactive bowl, mix the remaining ingredients. Add the carrots to the marinade and refrigerate, covered, for a least 24 hours. Before serving, taste and adjust the seasoning. if needed. They will keep in refrigerator for several days.
[Name] Braunschweiger Liver Sausage Pate [AuthorId] 26416 [AuthorName] duckit [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2002-01-22T17:38:00Z [Description] Make and share this Braunschweiger Liver Sausage Pate recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Beef Organ Meats", "Beef Liver", "Collard Greens", "Greens", "Vegetable", "Meat", "< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "2"] [RecipeIngredientParts] ["sour cream", "Worcestershire sauce", "Tabasco sauce"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 90.3 [FatContent] 7.7 [SaturatedFatContent] 3.4 [CholesterolContent] 34.1 [SodiumContent] 386.3 [CarbohydrateContent] 2.8 [FiberContent] 0.2 [SugarContent] 0.6 [ProteinContent] 2.9 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Put all ingredients in food processor or beat with mixer. Let stand over night. Serve on crackers or party rye. Very good.
[Name] Fereni Starch Pudding [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-01-23T10:38:00Z [Description] Make and share this Fereni Starch Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Lebanese", "Southwest Asia (middle East]", "Asian", "Kosher", "Ramadan", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2/3", "2", "6", "1/2", NA, "1/4", "1/4"] [RecipeIngredientParts] ["cornstarch", "milk", "cardamom seeds", "rose water", "white sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 219.6 [FatContent] 10.1 [SaturatedFatContent] 2.4 [CholesterolContent] 11.4 [SodiumContent] 42.9 [CarbohydrateContent] 27.9 [FiberContent] 1.7 [SugarContent] 9.0 [ProteinContent] 5.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Dissolve corn starch in 1 cup of cold milk. Bring remaining milk to boil with cardamom and ground almonds; then add cornstarch mixture and stir continuously with a whisk. Add sugar and rosewater to taste. Allow the mixture to boil for about 3 more minutes on medium heat. Remove cardamom seeds from the mixture and pour it into serving dishes. Garnish with slivered almonds and serve warm or cold.
[Name] On Top On Top [AuthorId] 20084 [AuthorName] Mary Anne [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-23T10:38:00Z [Description] Make and share this On Top On Top recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 -2", NA, NA, NA] [RecipeIngredientParts] "powdered sugar" [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] 8.0 [RecipeYield] nan [RecipeInstructions] Option 1----------. Layer the bottom of a casserole dish with chocolate wafers. Break up some wafers to fill in the gaps between wafers. Put a layer of whipped cream or Cool Whip on top of the chocolate wafers. If you use the whipping cream, make sure it is well whipped and add some powdered sugar (because the wafers aren't too sweet]. Repeat two more times (so that there are three layers of each]. Top with sprinkles. Option 2----------. Instead of a casserole, make individual\"sandwiches\" with 2-3 wafers and whipped cream. Add a dollup of whipped cream (or rosette] on top if you like. No sprinkles.
[Name] Lemon Spinach [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT25M [PrepTime] PT25M [TotalTime] PT50M [DatePublished] 2002-01-23T10:38:00Z [Description] Make and share this Lemon Spinach recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/4", NA, NA] [RecipeIngredientParts] ["frozen chopped spinach", "cream cheese", "butter"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 345.1 [FatContent] 32.3 [SaturatedFatContent] 20.2 [CholesterolContent] 92.9 [SodiumContent] 354.7 [CarbohydrateContent] 8.2 [FiberContent] 4.4 [SugarContent] 1.5 [ProteinContent] 10.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook spinach according to directions. Drain well. Mix in cream cheese, lemon juice, butter, salt and pepper. Spoon into a buttered 1 quart baking dish. Sprinkle with bread crumbs. Bake at 350 degrees for 25 minutes.
[Name] Chicken,Honeydew and Grape Salad [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-01-23T10:38:00Z [Description] Make and share this Chicken,Honeydew and Grape Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Berries", "Grapes", "Melons", "Fruit", "Meat", "< 30 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/2", "4", "2", "1", "1/4", "2", NA, NA, "3", "2", NA] [RecipeIngredientParts] ["boneless chicken breasts", "honeydew melon", "spring onions", "tomatoes", "cucumber", "seedless black grapes", "salt", "black pepper", "mayonnaise", "blue cheese", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 431.0 [FatContent] 17.1 [SaturatedFatContent] 7.8 [CholesterolContent] 77.0 [SodiumContent] 522.9 [CarbohydrateContent] 45.2 [FiberContent] 5.6 [SugarContent] 36.3 [ProteinContent] 28.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Arrange salad leaves on two serving plates. Slice the chicken, then arrange on the leaves. Combine remaining salad ingredients and season well. Spoon over the chicken, drizzling any juices from the melon over the chicken. Mix the mayonnaise with the crumbled cheese and season lightly, then dollop a spoonful of dressing on top of each portion. Sprinkle with paprika then serve immediately.
[Name] Crock Pot Sweet and Sour Chicken [AuthorId] 12882 [AuthorName] Claire312 [CookTime] PT10H [PrepTime] PT10M [TotalTime] PT10H10M [DatePublished] 2002-01-23T10:38:00Z [Description] Make and share this Crock Pot Sweet and Sour Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "Chinese", "Asian", "Weeknight"] [RecipeIngredientQuantities] ["3", "1", "1", "2", "2 -3", "8", "1/3", "1/3", "1", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["carrots", "green pepper", "onion", "quick-cooking tapioca", "chicken", "unsweetened pineapple chunks", "dark brown sugar", "red wine vinegar", "soy sauce", "garlic powder", "ginger", "instant chicken bouillon granules"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 667.8 [FatContent] 34.5 [SaturatedFatContent] 9.8 [CholesterolContent] 170.1 [SodiumContent] 566.5 [CarbohydrateContent] 44.1 [FiberContent] 3.4 [SugarContent] 34.2 [ProteinContent] 44.2 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Put vegetables in crock pot. Sprinkle tapioca over vegetables. Place chicken on top of vegetables. For sauce, in a small bowl combine undrained pineapple, sugar, vinegar, soy sauce, garlic powder, bouillon granules and ginger. Pour sauce over vegetables and chicken. Cook on low for 10 to 12 hours.
[Name] Tortilla Crust [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-23T10:38:00Z [Description] Make and share this Tortilla Crust recipe from Food.com. [Images] character(0) [RecipeCategory] Grains [Keywords] ["Tex Mex", "Southwestern U.S.", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3/4", "1/2", "2", "1/2", "2"] [RecipeIngredientParts] ["masa harina", "flour", "baking powder", "water"] [AggregatedRating] 1.5 [ReviewCount] 2.0 [Calories] 623.8 [FatContent] 12.9 [SaturatedFatContent] 1.7 [CholesterolContent] 0.0 [SodiumContent] 735.2 [CarbohydrateContent] 115.1 [FiberContent] 7.2 [SugarContent] 0.2 [ProteinContent] 14.4 [RecipeServings] nan [RecipeYield] 1 crust [RecipeInstructions] Sift the masa harina, flour and baking powder into a large bowl. Add water and oil and stir until a soft dough forms. Turn out dough onto a well floured board, pat into a round and gently roll to about 1/4 inch thickness. Carefully ease the crust into an 8 or 9 inch pie plate and prick the bottom. Bake at 400 for 15 minutes, fill with taco/chili filling and continue to bake for 45 minutes or until pie is done.
[Name] Mexican Skillet Chicken Delicioso [AuthorId] 16459 [AuthorName] Elizabeth Fullerton [CookTime] PT38M [PrepTime] PT15M [TotalTime] PT53M [DatePublished] 2002-01-23T10:38:00Z [Description] Another winning entry from the Martha White Bake-Off.Created by Jane W. Flowers of Baton Rouge, Louisiana. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Mexican", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "4", "2 1/2", "1", "1/2", "1", "1", "2", "1 1/3", "4"] [RecipeIngredientParts] ["tortilla chips", "monterey jack pepper cheese", "sour cream", "onion", "green chilies", "milk", "cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 492.2 [FatContent] 26.8 [SaturatedFatContent] 13.1 [CholesterolContent] 82.5 [SodiumContent] 955.3 [CarbohydrateContent] 38.0 [FiberContent] 3.1 [SugarContent] 10.2 [ProteinContent] 24.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Heat oven to 400°F.", "Grease 10 1/2-inch cast iron or oven-proof skillet.", "Sprinkle tortilla chips evenly in bottom of skillet.", "Sprinkle with Monterey Jack cheese.", "In medium bowl, combine chicken, sour cream, onion, soup and chilies; mix well.", "Spoon chicken mixture evenly over cheese.", "In another medium bowl, combine cornbread mix and milk; stir until smooth.", "Stir in cheddar cheese.", "Spoon over chicken mixture; spread evenly.", "Bake at 400°F for 28 to 38 minutes or until golden brown." ]
[Name] Pumpkin Fruit Bread [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-01-23T10:38:00Z [Description] Make and share this Pumpkin Fruit Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "2/3", "1/2", "3", "2 1/2", "2", "1", "1", "1/2", "2/3", "1/2", "2/3"] [RecipeIngredientParts] ["pumpkin", "sugar", "butter", "margarine", "water", "eggs", "flour", "baking soda", "salt", "cinnamon", "clove", "dates", "raisins", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2587.2 [FatContent] 97.7 [SaturatedFatContent] 44.1 [CholesterolContent] 480.8 [SodiumContent] 2977.6 [CarbohydrateContent] 413.4 [FiberContent] 15.7 [SugarContent] 264.5 [ProteinContent] 34.4 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] Heat oven to 325F degrees. Grease bottom of 2 loaf pans. In large bowl mix first 5 ingredients. Beat 1 minute at medium speed. Add next 5 ingredients. Beat 1 minute. Stir in dates, raisins, and pecans. Pour into greased pans. Bake for 55-60 minutes till toothpick comes out clean.
[Name] Cornmeal Pastry Crust [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-23T10:38:00Z [Description] Make and share this Cornmeal Pastry Crust recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 15 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "cornmeal", "salt", "solid shortening"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1235.9 [FatContent] 56.5 [SaturatedFatContent] 13.6 [CholesterolContent] 0.0 [SodiumContent] 336.4 [CarbohydrateContent] 165.3 [FiberContent] 11.4 [SugarContent] 1.0 [ProteinContent] 19.6 [RecipeServings] nan [RecipeYield] 2 pie crusts [RecipeInstructions] In a large bowl combine flour, cornmeal and salt. Whisk to combine well. Cut in shortening to resemble coarse crumbs and sprinkle 1 T. of water over the mixture. Toss with a fork, pushing to the sids of the bowl, repeating until all dry ingredients are moistened. Form the dough into 2 balls and chill for 30 minutes. Roll out and use as you will.
[Name] Warm Bean Salad with Balsamic-Bacon Vinaigrette [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-01-23T10:38:00Z [Description] I'm on a balsamic vinegar kick so this recipe is on deck for my next big meal. This is from my new cookbook "A New Way To Cook." [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/80/8/7rY5OJGCSje6FsuJGdd0_warm-bean-salad-bacon-2632.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/80/8/otSB8oHcTxmStHjJOExz_warm-bean-salad-bacon-2646.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/80/8/ntvHiBB0StSgCXJv9pgd_warm-bean-salad-bacon-2635.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/80/8/pichOd9Su.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/80/8/picjP2fpV.jpg"] [RecipeCategory] Pork [Keywords] ["Lentil", "Beans", "Meat", "Potluck", "Winter", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3", "2", "1/3", "2", "3", NA, NA, "1/4"] [RecipeIngredientParts] ["lean bacon", "pancetta", "onions", "bay leaves", "water", "lentils", "kosher salt", "black pepper", "fresh flat-leaf parsley"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 85.6 [FatContent] 3.3 [SaturatedFatContent] 1.1 [CholesterolContent] 4.8 [SodiumContent] 69.5 [CarbohydrateContent] 11.6 [FiberContent] 1.5 [SugarContent] 6.7 [ProteinContent] 1.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] To make the dressing, put the bacon in a medium heavy nonstick skillet set over moderately low heat, cover and cook until it's crisp and browned and has rendered it's fat out, about 8 minutes Add the onions, cover and cook until they are wilted, about 5 minutes adding 1 Tbls of water if necessary to prevent sticking Remove the lid and continue cooking until the onions are golden brown, about 8 minutes Add the bay leaves, balsamic vinegar and water, simmer for 30 seconds. Stir in the beans and salt to taste. Simmer 5-10 minutes, tossing occasionally, until the beans are heated through Pepper generously and stir in the parsley. Serve warm.
[Name] Aunt Tzipporah's Crispy Chicken and Potatoes [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2002-01-23T10:38:00Z [Description] My Aunt Tzipporah lives in the most amazing retirement village (this is where I'm going to go in 30 years). She got this recipe at a cooking class given there. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Potato", "Poultry", "Vegetable", "Meat", "Kid Friendly", "Kosher", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1", "8", "1", "1", "1", "1/2", "1/4", "1/4", "1 1/3", "1"] [RecipeIngredientParts] ["water", "skinless chicken thighs", "dried sage", "tarragon", "salt", "pepper", "barbecue sauce", "honey", "prepared yellow mustard", "potatoes", "egg"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 293.7 [FatContent] 3.6 [SaturatedFatContent] 0.8 [CholesterolContent] 76.4 [SodiumContent] 1113.9 [CarbohydrateContent] 55.7 [FiberContent] 4.6 [SugarContent] 21.1 [ProteinContent] 12.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 375 degrees. Pierce potatoes with tines of fork; microwave on HIGH 8 minutes. Meanwhile, in shallow dish beat egg with water; place corn flake crumbs in another shallow dish. Dip chicken pieces into egg, then crumbs to coat completely. Coat rimmed baking sheet with vegetable cooking spray; place chicken on sheet. Cut potatoes into 1-inch chunks; place on sheet with chicken. Coat potatoes with cooking spray; sprinkle with sage. Season chicken and potatoes with salt and pepper. Bake about 40 minutes until juices run clear when chicken is pierced and potatoes are golden brown. Meanwhile, to make sauce: in bowl mix barbecue sauce, honey and yellow mustard. Serve chicken and potatoes with sauce for dipping.
[Name] Crisp Pastry Crust [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-23T10:38:00Z [Description] Make and share this Crisp Pastry Crust recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["2", "1/4", "2", "1/4", "2", "1", "4 -5"] [RecipeIngredientParts] ["flour", "salt", "sugar", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 737.7 [FatContent] 30.5 [SaturatedFatContent] 17.2 [CholesterolContent] 157.8 [SodiumContent] 460.5 [CarbohydrateContent] 99.9 [FiberContent] 3.4 [SugarContent] 4.6 [ProteinContent] 14.4 [RecipeServings] nan [RecipeYield] 2 crusts [RecipeInstructions] Place flour, salt and sugar into a large mixing bowl and mix well. Cut in the butter and shortening, and cut the fat into the flour mixture until it resembles coarse cornmeal. In a cup whisk together the yolk and 3 teaspoons of the ice water. Using a fork mix it into the dry mixture, drawing the mixture twoards the center of the bowl. If it's still crumbly add a bit more water, 1 teaspoon at a time. Turn out, knead for a few seconds and form into 2 even balls. Wrap in plastic and chill for 30 minutes. Roll out and use as you will.
[Name] Chocolate Sin Trifle [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT20M [PrepTime] PT9H [TotalTime] PT9H20M [DatePublished] 2002-01-23T10:38:00Z [Description] Ultra-decadent and ultra-easy! Break this one out on special occasions or when you want to wow a crowd! Prep time includes refrigeration time! recipe courtesy allrecipes.com [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/81/1/picsvOyhH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/81/1/picHQ0dpB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/81/1/picCA5rbt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/81/1/picfWYoAA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/81/1/picCvafhO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/81/1/17811.jpg"] [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Potluck", "Weeknight", "For Large Groups", "Oven", "Refrigerator", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2", "1", "2", "2", "2", "1", NA, NA] [RecipeIngredientParts] ["instant chocolate pudding mix", "water", "sweetened condensed milk", "cherries", "raspberries"] [AggregatedRating] 5.0 [ReviewCount] 34.0 [Calories] 524.6 [FatContent] 17.8 [SaturatedFatContent] 6.5 [CholesterolContent] 25.7 [SodiumContent] 438.2 [CarbohydrateContent] 88.7 [FiberContent] 0.5 [SugarContent] 33.8 [ProteinContent] 7.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Prepare brownie according to package directions (or use homemade], and cool completely. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in the 2 containers of 8-ounce whipped topping until no streaks remain. In a trifle bowl, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping (I have a big trifle bowl- you may need to cut recipe in half!]. If using any optional ingredients, place on top of brownie layer. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving. Note: You can use non-fat ingredients and never know the difference.
[Name] Bulgur Salad [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-01-23T10:38:00Z [Description] Make and share this Bulgur Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Vegetable", "Canadian", "Low Protein", "Low Cholesterol", "Healthy", "Spring", "Summer", "Winter", "< 15 Mins", "No Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/4", "1/3", "1/4", "1/4", "1", "1/2", "1", "1/3", "1/2", NA, NA] [RecipeIngredientParts] ["Bulgar wheat", "raisins", "parsley", "green onion", "olive oil", "dried oregano", "tomatoes", "plain low-fat yogurt", "salt", "lettuce", "pine nuts"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 147.2 [FatContent] 4.1 [SaturatedFatContent] 0.7 [CholesterolContent] 1.2 [SodiumContent] 315.0 [CarbohydrateContent] 27.3 [FiberContent] 3.5 [SugarContent] 18.2 [ProteinContent] 3.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] rinse and drain bulgur. In medium bowl combine bulgur, apricots, raisins, parsley, onion, orange juice, olive oil, oregano and salt. Mix well. Add tomato and yogurt. Toss to mix. Cover and chill several hours or overnight. Line 4 salad plates with romaine lettuce, Stir bulgar mixture, spoon over lettuce leaves. Just before serving, sprinkle with pine nuts.
[Name] Bearnaise Sauce [AuthorId] 29511 [AuthorName] Gigi6287 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-01-23T10:38:00Z [Description] Make and share this Bearnaise Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["European", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/4", "1/4", "4", "2", "3", "1/4", "1"] [RecipeIngredientParts] ["dry white wine", "fresh tarragon", "shallots", "butter", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 265.1 [FatContent] 26.2 [SaturatedFatContent] 15.7 [CholesterolContent] 202.6 [SodiumContent] 210.8 [CarbohydrateContent] 3.4 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 2.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine the vinegar, wine, tarragon and shallots in a small saucepan. Bring to a boil, reduce heat and simmer until liquid is reduced by half. Strain through a sieve, reserve liquid and set aside. In a double boiler over simmering water (not boiling], whisk the egg yolks until doubled in volume. Slowly drizzle in the melted butter, whisking continuously, until sauce is thickened. Stir in vinegar/wine reduction. Season with salt. Serve immediately or cover and keep warm.
[Name] taco soup [AuthorId] 29485 [AuthorName] David Selleck [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-23T10:38:00Z [Description] Make and share this taco soup recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Black Beans", "Beans", "Meat", "Tex Mex", "Southwestern U.S.", "Mexican", "Spicy", "< 30 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "2", "20"] [RecipeIngredientParts] ["kidney beans", "black beans", "corn", "Mexican tomatoes", "chicken", "fat free chicken broth", "fat free sour cream", "tortilla chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1115.4 [FatContent] 40.2 [SaturatedFatContent] 6.1 [CholesterolContent] 32.6 [SodiumContent] 1799.8 [CarbohydrateContent] 156.9 [FiberContent] 26.8 [SugarContent] 9.5 [ProteinContent] 40.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine first seven ingredients, heat to boiling. Top with sour cream and tortillia chips and serve.
[Name] Mucho Bueno Guacamole [AuthorId] 27385 [AuthorName] polly salama [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-01-23T10:38:00Z [Description] this is great several different ways, with my shrimp tostada recipe or on hamburgers or with chips and my pico de gallo recipe. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/81/5/Ymg8OQjQzepdd32u7CNw_IMG_20190623_185632.jpg" [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Mexican", "Low Protein", "Low Cholesterol", "< 30 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["4", "3", "1", "1", "1/2", "10", "1/2", NA] [RecipeIngredientParts] ["garlic", "avocados", "cilantro", "lime, juice of", "green onions", "red pepper flakes", "kosher salt"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 174.5 [FatContent] 14.8 [SaturatedFatContent] 2.1 [CholesterolContent] 0.0 [SodiumContent] 12.8 [CarbohydrateContent] 11.7 [FiberContent] 7.6 [SugarContent] 1.5 [ProteinContent] 2.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] you can mix all the ingredients in a large bowl until smooth or put all the ingredients in a food processor and blend until smooth. refrigerate for about an hour to let the flavors blend.
[Name] Chocolate Chip Coffee Cake [AuthorId] 13301 [AuthorName] Lauren Clark [CookTime] PT55M [PrepTime] PT20M [TotalTime] PT1H15M [DatePublished] 2002-01-23T10:38:00Z [Description] Make and share this Chocolate Chip Coffee Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "Kid Friendly", "Potluck", "Christmas", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "2", "1", "2", "1", "1/2", "1/4", "6", "1/4", "1", "1/4"] [RecipeIngredientParts] ["butter", "margarine", "cream cheese", "sugar", "eggs", "vanilla extract", "all-purpose flour", "baking powder", "baking soda", "salt", "pecans", "ground cinnamon", "milk"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 568.5 [FatContent] 34.7 [SaturatedFatContent] 19.7 [CholesterolContent] 111.8 [SodiumContent] 412.3 [CarbohydrateContent] 62.0 [FiberContent] 2.1 [SugarContent] 40.2 [ProteinContent] 6.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a mixing bowl, cream the butter, cream cheese and 1 1/4 cups of sugar. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Stir in chocolate chips. Pour into a greased 9-inch springform pan. Combine the pecans, cinnamon and remaining sugar; sprinkle over batter. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Cool completely before cutting.
[Name] Bacon Topped Meatloaf [AuthorId] 13301 [AuthorName] Lauren Clark [CookTime] PT1H10M [PrepTime] PT15M [TotalTime] PT1H25M [DatePublished] 2002-01-23T10:38:00Z [Description] Make and share this Bacon Topped Meatloaf recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/81/7/3Nu5gHl5S4KL4g0HlhXJ_IMG_0866.JPG" [RecipeCategory] Meat [Keywords] ["Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "2", "1", "1", "1", "2/3", "1/2", "1/4", "2", "2"] [RecipeIngredientParts] ["chili sauce", "eggs", "Worcestershire sauce", "onion", "cheddar cheese", "salt", "pepper", "lean ground beef", "bacon"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 361.5 [FatContent] 20.4 [SaturatedFatContent] 8.9 [CholesterolContent] 145.3 [SodiumContent] 688.1 [CarbohydrateContent] 12.0 [FiberContent] 1.6 [SugarContent] 3.3 [ProteinContent] 30.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into a loaf in an ungreased 13 inch by 9 inch by 2 inch baking dish. Top with bacon. Bake uncovered at 350° for 70-80 minutes or until meat is no longer pink and a meat thermometer reads 160 degrees. Drain, let stand for 10 minutes before cutting.
[Name] Potato Lefse [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT13H [PrepTime] PT30M [TotalTime] PT13H30M [DatePublished] 2002-01-23T10:38:00Z [Description] Cook time includes an overnight chill time. With Potato Lefse you may want to buy a lefse stick to help turn while baking. Look for my Milk Lefse recipe. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Potato", "Grains", "Vegetable", "Norwegian", "Scandinavian", "European", "Healthy", "Christmas", "Thanksgiving", "Weeknight", "For Large Groups", "Stove Top", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "2", "1/2", "2/3 - 2/3", "4 -5"] [RecipeIngredientParts] ["potato", "sugar", "butter", "salt", "milk", "Carnation instant milk", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 252.4 [FatContent] 7.6 [SaturatedFatContent] 4.7 [CholesterolContent] 20.7 [SodiumContent] 372.6 [CarbohydrateContent] 40.6 [FiberContent] 1.8 [SugarContent] 7.1 [ProteinContent] 5.3 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Peel, boil then rice the potatoes. Scald milk then add the butter, sugar and salt. Add this into the HOT riced potatoes and mix well. Let cool overnight. Add enough flour to make a stiff dough. Pinch off walnut size portions and roll THIN. Bake on lefse iron or large griddle. Watch carefully, so not to burn them, it only takes a minute for this step. When you see the lefse start to bubble and turn a light brown, flip and bake the other side. Lay it on top of waxed paper and keep stacking them up. Keep a piece of waxed paper on top to keep them from drying out. Store in airtight container. Butter and sprinkles lightly with sugar, roll up and eat. If needed; when you're ready to eat place lefse between damp dishtowels to soften, about 15 minutes. Potato Lefse is harder to handle then Milk Lefse at the rolling out and baking stage.
[Name] Chocolate Malted Pudding [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-01-23T10:38:00Z [Description] This is the first recipe I've tried out of my new cookbook, A New Way To Cook. It turned out great. I loved chocolate malt balls and the malted flavor in general. The malted milk powder also helps to keep the creamy texture even though you are using 1% lowfat milk. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Cholesterol", "Healthy", "Kid Friendly", "Winter", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "1/4", "1", "1/4", "1/4", "2", "6", "1"] [RecipeIngredientParts] ["1% low-fat milk", "cornstarch", "kosher salt", "sugar", "vanilla"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 265.1 [FatContent] 5.7 [SaturatedFatContent] 3.5 [CholesterolContent] 6.1 [SodiumContent] 211.9 [CarbohydrateContent] 49.6 [FiberContent] 2.7 [SugarContent] 36.2 [ProteinContent] 8.6 [RecipeServings] 8.0 [RecipeYield] 8 1/2 cup servings [RecipeInstructions] In a small bowl, blend 1/2 cup of milk with the cornstarch. Combine the malted milk powder, cocoa and salt in a small heavy saucepan and slowly whisk in the remaining 3-1/2 cups of milk, the chocolate and the sugar. Heat over moderate heat, stirring occasionally, until the chocolate is melted. Whisk in the cornstarch mixture. Cook, stirring frequently, over very low heat until very thick and just beginning to boil, about 10 minutes. Remove from heat and stir in the vanilla. Let cool, stirring occasionally until the custard is just warm. Pour the pudding into small 1/2 c bowls. Cover with plastic wrap and refrigerate until set. You can make this up to 3 days in advance.
[Name] Spring Potato Strata [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2002-01-23T10:38:00Z [Description] Make and share this Spring Potato Strata 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/17/82/0/picO6ADAQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/82/0/pic8PXNJf.jpg"] [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Potato", "Cheese", "Vegetable", "Kosher", "Free Of...", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] [NA, "2", "3", "5", "2", "1", "2 1/2", "2 1/2", "5", "1 1/4", "1 1/2", "1/2", "1/2"] [RecipeIngredientParts] ["butter", "margarine", "leeks", "garlic", "red bell peppers", "mushrooms", "potatoes", "fontina", "swiss cheese", "eggs", "milk", "salt", "pepper", "dried thyme leaves"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 405.6 [FatContent] 20.5 [SaturatedFatContent] 11.7 [CholesterolContent] 177.1 [SodiumContent] 872.9 [CarbohydrateContent] 36.0 [FiberContent] 4.9 [SugarContent] 5.3 [ProteinContent] 20.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 375 F degrees. Lightly spray 13 x 9-inch baking dish with no-stick cooking spray; set aside. In large skillet, heat butter over medium-high heat until melted. Cook and stir leeks and garlic 1 to 2 minutes or until leeks are tender. Add bell peppers and mushrooms; cook 4 to 6 minutes or until peppers are crisp-tender. Remove from heat; set aside. Layer 1/2 of the potatoes onto bottom of prepared dish; sprinkle with 1 1/2 cups of the cheese. Spoon vegetable mixture over cheese. Layer remaining potatoes over vegetables. In medium bowl, whisk together eggs, milk, salt, pepper and thyme (if desired]; pour evenly over potatoes. Cover with aluminum foil. Bake 1 hour or until potatoes are almost tender. Remove foil; top with remaining 1 cup cheese. Bake an additional 10 to 15 minutes or until top is golden and potatoes are tender. Let stand 5 to 10 minutes; cut into 8 servings.
[Name] Aunt Stella's Cracker Spread [AuthorId] 27395 [AuthorName] Manda [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-01-23T10:38:00Z [Description] My great aunt's recipe..kind of a cross between taco and pizza dip, I guess. Well, whatever it is, IT'S GOOD!! You can alter amounts of toppings to suit your taste (we like LOTS of cheese), and use mild, med., or hot taco sauce. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "< 15 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "4", "4", "1/4", "1/4", "20", "7 1/2"] [RecipeIngredientParts] ["cream cheese", "mozzarella cheese", "cheddar cheese", "green pepper", "onion", "black olives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 169.8 [FatContent] 15.0 [SaturatedFatContent] 8.2 [CholesterolContent] 42.0 [SodiumContent] 386.2 [CarbohydrateContent] 2.5 [FiberContent] 0.7 [SugarContent] 0.4 [ProteinContent] 6.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Spread cream cheese on serving platter. Top with even layer of taco sauce and remaining ingredients in order listed. Serve with\"Wheatables\" or\"Wheat Thins\" crackers.
[Name] Orange Pork Chops [AuthorId] 20084 [AuthorName] Mary Anne [CookTime] PT55M [PrepTime] PT5M [TotalTime] PT1H [DatePublished] 2002-01-23T10:38:00Z [Description] Make and share this Orange Pork Chops recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Kid Friendly", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", NA, "1", "2", NA] [RecipeIngredientParts] ["paprika", "cinnamon", "rice"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 311.6 [FatContent] 14.4 [SaturatedFatContent] 5.0 [CholesterolContent] 75.0 [SodiumContent] 69.1 [CarbohydrateContent] 21.2 [FiberContent] 1.0 [SugarContent] 19.9 [ProteinContent] 23.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Rub pork chops with paprika and brown them in a skillet on med-hi for about 3-5 min per side, watch them closely to prevent burning. Add thawed oj concentrate and cinnamon (to taste]. Simmer for 45 minutes. Keep the skillet partially covered for the first half, then flip the meat and leave uncovered so sauce will thicken. Sometimes I add a few tablespoons of water around 35 minutes into cooking if the sauce looks like it is getting too thick. Serve over rice (I use easy minute rice]. Spoon extra sauce on top.
[Name] Cottage Cheese Fruit Salad [AuthorId] 28442 [AuthorName] Terri F. [CookTime] nan [PrepTime] PT3H [TotalTime] PT3H [DatePublished] 2002-01-23T10:38:00Z [Description] This is a light fruit salad that goes well with chicken or pork. The cottage cheese keeps it from being overly sweet. Please note prep time includes chilling time. Kids like this, too! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/82/3/picufZ9k0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/82/3/picQFVoXs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/82/3/picxKoDgO.jpg"] [RecipeCategory] Fruit [Keywords] ["Kid Friendly", "Potluck", "Weeknight", "Refrigerator", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["small curd cottage cheese", "Jello gelatin", "Cool Whip", "walnuts", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 31.0 [Calories] 216.6 [FatContent] 9.6 [SaturatedFatContent] 7.2 [CholesterolContent] 9.6 [SodiumContent] 265.5 [CarbohydrateContent] 26.1 [FiberContent] 0.5 [SugarContent] 24.6 [ProteinContent] 7.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix together cottage cheese and dry jello. Add the Cool Whip and mix thoroughly. Add fruit cocktail and nuts (if desired] and mix. Chill for at least 3 hours before serving.
[Name] Orange Beets [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT1H15M [PrepTime] PT10M [TotalTime] PT1H25M [DatePublished] 2002-01-23T10:38:00Z [Description] Make and share this Orange Beets 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/17/82/4/pic68E02M.jpg" [RecipeCategory] Vegetable [Keywords] ["Canadian", "Kid Friendly", "Winter", "Weeknight", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "1", "3/4", "1", "1/8", "1/8", "1 1/2"] [RecipeIngredientParts] ["beets", "butter", "lemon juice", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 51.9 [FatContent] 3.1 [SaturatedFatContent] 1.3 [CholesterolContent] 5.1 [SodiumContent] 82.3 [CarbohydrateContent] 5.6 [FiberContent] 0.8 [SugarContent] 4.0 [ProteinContent] 1.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Leaving root and 1 inch of stem on beets, trim tops and scrub with a brush. Place in a large saucepan, cover with water. Bring to boil, cover, reduce heat, and simmer for 1 hour or until tender. Drain and rinse with cold water. Drain, cool. Trim off beet roots, rub off skins. Cut beets into cubes to measure 3 1/2 cups. Melt butter in a large nonstick frypan over medium heat. Add beets, rind, and next 4 ingredients, (rind through pepper.] Bring to boil, cook until liquid is the consistency of a thin syrup (about 12 minutes], stirring occasionally. Sprinkle with almonds.
[Name] Oatmeal Pie Shell [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-01-23T10:38:00Z [Description] This dough might break when put into the pie plate-push back together and patch if needed. A great shell for Hommus Pie. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Grains", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "3/4", "1/2", "1", "1", "1/2", "6", "2", "4 -5"] [RecipeIngredientParts] ["flour", "quick-cooking oatmeal", "salt", "sugar", "baking powder", "dried parsley", "tarragon", "solid shortening", "butter"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1228.3 [FatContent] 38.9 [SaturatedFatContent] 12.2 [CholesterolContent] 20.1 [SodiumContent] 1587.0 [CarbohydrateContent] 189.2 [FiberContent] 11.1 [SugarContent] 5.6 [ProteinContent] 29.2 [RecipeServings] nan [RecipeYield] 1 crust [RecipeInstructions] In a large bowl mix together the flour, oatmeal, salt, sugar, baking powder and herbs of choice. Cut in shortening and butter to coarse. Add 3 T. of the ice water and mix with a fork. Add more water, 1 T. at a time until mixture holds together. Roll out on a lightly floured board to 1/4 inch thick. Line a pie plate, prick the surface and bake at 375 for 20 to 25 minutes for a partially done crust, 30 to 35 for a fully baked one.
[Name] Swiss Chicken Casserole [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT8H [PrepTime] PT10M [TotalTime] PT8H10M [DatePublished] 2002-01-23T10:38:00Z [Description] An easy dinner to put together. Serve with rice pilaf and a salad. What could be easier? You can also cook on high for 4-6 hours. [Images] character(0) [RecipeCategory] Weeknight [Keywords] "Oven" [RecipeIngredientQuantities] ["6", "6", "1", "1/4", "2", "1/2"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "swiss cheese", "milk", "butter", "margarine"] [AggregatedRating] 4.5 [ReviewCount] 13.0 [Calories] 426.0 [FatContent] 29.5 [SaturatedFatContent] 16.3 [CholesterolContent] 143.4 [SodiumContent] 685.2 [CarbohydrateContent] 5.4 [FiberContent] 0.0 [SugarContent] 1.1 [ProteinContent] 33.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Lightly grease crockpot. Place chicken breasts in crockpot. Top with cheese. Combine soup and milk, stirring well. Spoon over cheese; sprinkle with stuffing mix. Drizzle melted butter over stuffing mix. Cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours. 6 servings.
[Name] Crab Stuffed Portabella's Singing the Blues [AuthorId] 29518 [AuthorName] Denise Morris [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-01-23T10:38:00Z [Description] This works great as an appetizer to a meal or as a sidedish. The blue cheese brings a nice rich flavor. Its gourmet food in your own kitchen [Images] character(0) [RecipeCategory] Crab [Keywords] ["Cheese", "Vegetable", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] [NA, "1/2", "2", "1/2", "1", "1", "1", "2 -3", "4 -5", "1/4", "1/4"] [RecipeIngredientParts] ["onion", "garlic", "parmesan cheese", "blue cheese", "portabella mushrooms", "olive oil", "water"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 472.1 [FatContent] 26.9 [SaturatedFatContent] 9.3 [CholesterolContent] 56.7 [SodiumContent] 1587.9 [CarbohydrateContent] 28.7 [FiberContent] 3.0 [SugarContent] 4.4 [ProteinContent] 29.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees. Remove stems of portabellas and scrape off the brown underside. Heat oil in a sauce pan, add onion and garlic until the onion is tender. Turn off the stove and add crabmeat, italian seasoning, parmeasean cheese, blue cheese and breadcrumbs. Stuff the mushrooms, and place on a cookie sheet. Mix the olive oil and water together and sprinkle over the mushrooms. Bake 20-25 minutes serve while hot.
[Name] Warm Olivada [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2002-01-23T10:38:00Z [Description] My fiancé loves olives and we always seem to have them around, lots of half-eaten deli plastics that are perfectly good, just waiting to be used. This seems to be the perfect answer. A second life for olives! Serve with bread as a dip or as a pasta sauce. This is from the "A New Way to Cook" cookbook. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Spreads", "Lunch/Snacks", "Vegetable", "European", "Low Protein", "Low Cholesterol", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "3/4", "1", "1", "6", "6", NA] [RecipeIngredientParts] ["garlic clove", "kosher salt", "orange zest", "fresh thyme", "fresh thyme", "green olives", "black olives", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 301.0 [FatContent] 29.5 [SaturatedFatContent] 3.9 [CholesterolContent] 0.0 [SodiumContent] 2851.0 [CarbohydrateContent] 12.9 [FiberContent] 7.8 [SugarContent] 0.6 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 1 1/2 cups [RecipeInstructions] In a mortar, pound the garlic clove and salt with the pestle until reduced to a puree. Add the orange zest and thyme and pound to a course paste Add the olives and continue pounding until they are reduced to a very course mash Add pepper to taste. To serve, spoon the olivada into a small skillet, add a tbsp or two of water and heat, stirring frequently, over moderate heat until hot Serve at once with peasant bread.
[Name] Egg Pastry [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-23T10:38:00Z [Description] Make and share this Egg Pastry 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/17/82/9/picSD502N.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "< 15 Mins", "Refrigerator", "Small Appliance"] [RecipeIngredientQuantities] ["2 1/2", "3/4", "1/2", "1/2", "2", "1", NA] [RecipeIngredientParts] ["flour", "salt", "butter", "margarine", "lemon juice", "white vinegar", "egg", "water"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 1419.2 [FatContent] 95.5 [SaturatedFatContent] 38.1 [CholesterolContent] 227.8 [SodiumContent] 1769.0 [CarbohydrateContent] 120.4 [FiberContent] 4.2 [SugarContent] 0.8 [ProteinContent] 20.3 [RecipeServings] nan [RecipeYield] 2 single crusts [RecipeInstructions] Put flour and salt in the bowl of a food processor and pulse a few times to mix well. With the motor OFF, cut in the cold butter and margarine. Pulse until the fats are in about 1/4 inch pieces. Put the lemon juice OR vinegar and the egg, beaten into a measuring cup and add enough ice water to make 1/2 cup. Start your processor and feed water in a slow stream through the tube. Watch what your doing as you may not need all the liquid, because as soon as the dough begins to gather together stop the machine. The dough does not have to form a ball but it should be soft and silken. Turn dough out onto waxed paper, form into two balls, wrap and chill for 30 minutes.
[Name] Pouch Potatoes Italiano [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2002-01-23T10:38:00Z [Description] Make and share this Pouch Potatoes Italiano 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/17/83/0/picDkwCYj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/83/0/picv4ZPFk.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Poultry", "Vegetable", "Meat", "European", "Kid Friendly", "Kosher", "Potluck", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1 1/3", "4", "1", "1"] [RecipeIngredientParts] ["potatoes", "fresh broccoli florets"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 167.5 [FatContent] 1.7 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 314.5 [CarbohydrateContent] 34.4 [FiberContent] 3.6 [SugarContent] 6.7 [ProteinContent] 4.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Cut 4 sheets, 12 inches square, of heavy duty aluminum foil.", "Heat oven to 450 degrees F.", "In bowl, mix all ingredients; divide equally among foil sheets (about 1 1/2 cups each], placing mixture on right halves of foil squares.", "To seal each pouch, fold left side of foil over mixture.", "Fold in right edge 1/2 inch; fold again.", "Fold top and bottom edges the same way, leaving room for heat to circulate inside pouch.", "Place on baking sheet in center of oven 35 minutes.", "To open pouches, with scissors, cut a cross in the top of each, then pull back points, being careful as steam is released." ]
[Name] Asparagus-Water Chestnut Casserole [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2002-01-23T10:38:00Z [Description] Need an elegant side dish? This casserole is easy to assemble and very tasty. The water chestnuts add a crunchy texture to the creamy asparagus. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", NA] [RecipeIngredientParts] ["asparagus", "sliced water chestnuts"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 112.0 [FatContent] 5.0 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 521.8 [CarbohydrateContent] 13.9 [FiberContent] 4.3 [SugarContent] 3.9 [ProteinContent] 6.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place asparagus in bottom of a baking dish. Top with water chestnuts and soup. Top with buttered bread crumbs and bake at 350 degrees F. for 25 minutes.
[Name] Baked Potatoes Primavera [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT16M [PrepTime] PT10M [TotalTime] PT26M [DatePublished] 2002-01-23T10:38:00Z [Description] Make and share this Baked Potatoes Primavera recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Vegetable", "Kosher", "Potluck", "Microwave", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["4", "4", "1 1/4", "2", "1/4", NA] [RecipeIngredientParts] ["potatoes", "alfredo sauce", "dried basil leaves", "red pepper flakes"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 165.2 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 12.9 [CarbohydrateContent] 37.5 [FiberContent] 4.9 [SugarContent] 1.7 [ProteinContent] 4.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Prick each potato several times with fork. Arrange spoke-fashion in microwave oven. Microwave on HIGH 14 to 16 minutes until tender. Meanwhile, in 2-quart saucepan, bring 1 cup water to boil. Add vegetables, cover, and cook over medium-high heat about 5 minutes, just until crisp-tender; drain thoroughly. Add sauce, basil and red pepper to vegetables in saucepan. Heat to simmering, stirring. Season with salt and pepper. Split and fluff potatoes; place on four serving plates. Spoon vegetable mixture over potatoes, dividing equally.
[Name] Ham and Broccoli Ring [AuthorId] 28442 [AuthorName] Terri F. [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2002-01-23T10:39:00Z [Description] Make and share this Ham and Broccoli Ring 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/17/83/3/01492786824.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/83/3/picxJS6lk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/83/3/picSE1O0q.jpg"] [RecipeCategory] Pork [Keywords] ["Vegetable", "Meat", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "4", "1", "1/2", "6", "2", "1", "2"] [RecipeIngredientParts] ["ham", "fresh broccoli", "onion", "fresh parsley", "swiss cheese", "Dijon mustard", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 382.8 [FatContent] 14.1 [SaturatedFatContent] 6.6 [CholesterolContent] 73.8 [SodiumContent] 754.5 [CarbohydrateContent] 43.6 [FiberContent] 3.8 [SugarContent] 4.4 [ProteinContent] 19.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 F degrees. Coarsely chop ham, broccoli, onion, and parsley with food chopper. Add cheese, lemon juice, and mustard and mix well, then set aside. On a 13 inch pan, arrange crescent triangles in a circle with bases overlapping in center and points to the outside. There should be a circle about 3 inches in diameter in the center. Spoon filling over bases evenly. Fold points of triangles over filling and tuck under bases at the center. Filling will not be completely covered. Bake 20- 25 minutes until golden brown.
[Name] Basic Butter Crust [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-23T10:39:00Z [Description] Make and share this Basic Butter Crust recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["2", "1/4", "1 1/2", "1/4", "3", "4 -5", "2"] [RecipeIngredientParts] ["flour", "salt", "sugar", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 728.2 [FatContent] 30.6 [SaturatedFatContent] 17.4 [CholesterolContent] 64.6 [SodiumContent] 456.8 [CarbohydrateContent] 98.5 [FiberContent] 3.4 [SugarContent] 3.5 [ProteinContent] 13.2 [RecipeServings] nan [RecipeYield] 2 eight inch crusts [RecipeInstructions] Put flour, salt and sugar in a large mixing bowl and mix well-I like to use a whisk with all dry ingredients, and if using the cocoa add it with the other dry ingredients. Cut in the butter and shortening. Cut in the fat, using two forks, or two knives or a pastry knife but NOT your hands, until mixture looks like coarse cornmeal. Add 2 T. of the ice water and mix quickly with a fork. Of the dough is still crumbly sprinkle on a bit more ice water, still working with the fork, until the dough just holds together. Gather the dough into a ball. Wrap in plastic and chill for 30 minutes. Roll out and use as you will.
[Name] Broccoli Salad [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT9M [PrepTime] PT10M [TotalTime] PT19M [DatePublished] 2002-01-23T10:39:00Z [Description] Make and share this Broccoli Salad recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/83/5/picoxOaS8.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Canadian", "Potluck", "Winter", "< 30 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "4", "1/4", "1/2", "1/2", "3", "1", "3", "1/4", "1/8", "1"] [RecipeIngredientParts] ["broccoli stems", "olive oil", "green onion", "dried tarragon", "dry mustard", "garlic cloves", "red wine vinegar", "water", "black pepper", "salt", "Dijon mustard"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 63.9 [FatContent] 2.8 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 96.2 [CarbohydrateContent] 8.4 [FiberContent] 3.2 [SugarContent] 2.0 [ProteinContent] 3.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Steam broccoli, covered, 6 minutes or until crisp tender. Drain, place in a large serving bowl. Heat oil in a small saucepan over medium heat. Add onions and next 3 ingredients (onions through garlic], saute for 3 minutes. Remove from heat. Add vinegar, Dijon, water, pepper and salt. Stir with a whisk until blended. Drizzle over broccoli, tossing gently to coat.
[Name] Milk Lefse [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2002-01-23T10:39:00Z [Description] You can make these Norwegian treats by yourself. But it goes faster with two people, one to roll and the other to bake. I like the Milk Lefse but look for my Potato Lefse also. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Grains", "Norwegian", "Scandinavian", "European", "Low Cholesterol", "Healthy", "Christmas", "Thanksgiving", "Weeknight", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "4", "1 1/2", "4", "1"] [RecipeIngredientParts] ["milk", "salt", "flour", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 148.1 [FatContent] 3.3 [SaturatedFatContent] 1.7 [CholesterolContent] 8.6 [SodiumContent] 543.9 [CarbohydrateContent] 24.4 [FiberContent] 0.8 [SugarContent] 0.8 [ProteinContent] 4.7 [RecipeServings] nan [RecipeYield] 18 pieces (depending on thickness) [RecipeInstructions] In a large bowl combine flour, sugar and salt. Put milk and lard in pan heat to scalding point. When it begins to bubble pour all milk over the flour mixture. Keep stirring until all flour has been mixed into the milk. Let cool. Pinch off walnut size portions and roll THIN. About the size of a dinner plate. Bake on lefse iron or large griddle. Watch carefully, so not to burn them, it only takes a minute for this step. When you see the lefse start to bubble and turn a light brown, flip and bake the other side. Lay it on top of waxed paper and keep stacking them up. Keep a piece if waxed paper on top to keep them from drying out. Store in airtight container or freeze. Butter and sprinkles lightly with sugar, roll up and eat. If needed when you're ready to eat place lefse between damp dishtowels to soften, about 15 minutes.
[Name] Potato Chive Dip [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-23T10:39:00Z [Description] Make and share this Potato Chive Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Kosher", "Free Of...", "< 15 Mins", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/4", "1", "1/4", "1/4"] [RecipeIngredientParts] ["sour cream", "mayonnaise", "potato", "fresh chives", "Worcestershire sauce", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 44.8 [FatContent] 4.0 [SaturatedFatContent] 2.3 [CholesterolContent] 10.4 [SodiumContent] 78.7 [CarbohydrateContent] 2.0 [FiberContent] 0.2 [SugarContent] 0.9 [ProteinContent] 0.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a bowl, combine all ingredients; mix until blended. Cover and refrigerate at least 1 hour to allow flavors to blend. Serve with French-fried potatoes or roasted potato wedges. Tip: Two-thirds cup cut-up (1-inch] peeled potato will yield approximately 1/2 cup mashed cooked potato. In small saucepan, combine potato, 1/8 teaspoon salt and enough water to cover; bring to a boil. Reduce heat to medium; cover and cook 12 to 15 minutes or until potatoes are tender when pierced with a fork. Mash with potato masher or fork until smooth. Cool before using for dip.
[Name] Creamy Paprika Sauce For Seafood [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-01-23T10:39:00Z [Description] Here's a sauce that will compliment any seafood. I put the seafood in the sauce and pour it on rice or noodles. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["European", "Low Protein", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "2", "1", "1/2", "1/2", "2", "1", "1/2", "1", "2", "1"] [RecipeIngredientParts] ["olive oil", "butter", "shallots", "garlic", "green pepper", "salt", "pepper", "flour", "chicken bouillon cube", "dry white wine", "heavy cream", "paprika", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 280.9 [FatContent] 26.5 [SaturatedFatContent] 15.3 [CholesterolContent] 86.7 [SodiumContent] 515.1 [CarbohydrateContent] 5.1 [FiberContent] 0.5 [SugarContent] 0.7 [ProteinContent] 1.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In large skillet melt oil and butter. Add next 5 ingredients. Add flour and boullion. Cook 2. min. Stir in wine and bring to a boil. Reduce by 1/2. Add cream and paprika, and the 1 T. butter.
[Name] Easy Cheese Lasagna(WW) [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT1H5M [PrepTime] PT10M [TotalTime] PT1H15M [DatePublished] 2002-01-23T10:39:00Z [Description] Make and share this Easy Cheese Lasagna(WW) 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/17/83/9/OthvVCSrTxK16vC5YnO3_easy-cheese-lasagna-02.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/83/9/2UJN31xKQPw0lfTS0hjc_easy-cheese-lasagna-05.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/83/9/5R5CppCdSmJYGbWIXPX7_easy-cheese-lasagna-11.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/83/9/cNPpUDkHROx4pp3qRPHW_easy-cheese-lasagna-06.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/83/9/pic7nFraR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/83/9/piceaZCtq.jpg"] [RecipeCategory] Cheese [Keywords] ["Vegetable", "European", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "6", "1", "1 -2", "1"] [RecipeIngredientParts] ["fat-free ricotta cheese", "lowfat mozzarella cheese"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 243.1 [FatContent] 8.3 [SaturatedFatContent] 4.4 [CholesterolContent] 25.7 [SodiumContent] 529.6 [CarbohydrateContent] 27.9 [FiberContent] 2.6 [SugarContent] 7.4 [ProteinContent] 13.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Spray 11x7 baking dish with cooking spray. Spread 1/3 of the sauce on bottom of dish. Arrange 3 noodles over the sauce. Top with another 1/3 of sauce,all of the riccota cheese and the vegetables,and 1/2 the mozzerella cheese. Top with remaining 3 noodles and the remaining sauce. Cover dish with foil. Bake at 375 degrees for 1 hour. Remove foil and sprinkle with remaining cheese,bake for another 5 minutes. Let stand 5 minutes before cutting. I cut the lasagna in 6 pieces,wrap them in seran wrap and freeze them. Then I just microwave them when I need a quick,lowfat lunch!
[Name] Chocolate Picnic Cake [AuthorId] 13301 [AuthorName] Lauren Clark [CookTime] PT38M [PrepTime] PT15M [TotalTime] PT53M [DatePublished] 2002-01-23T10:39:00Z [Description] Make and share this Chocolate Picnic Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Potluck", "Christmas", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/4", "1/2", "1/2", "1", "1", "3/4", "1/3", "1"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "salt", "egg", "sugar", "cold water"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 349.6 [FatContent] 17.7 [SaturatedFatContent] 6.6 [CholesterolContent] 23.5 [SodiumContent] 211.2 [CarbohydrateContent] 49.2 [FiberContent] 2.6 [SugarContent] 32.5 [ProteinContent] 4.1 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] In a microwave, melt chocolate; cool for 10 minutes. Combine the flour, baking soda, and salt; set aside. In a mixing bowl, beat the egg and sugar. Beat in the water and oil. Stir in the melted chocolate and dry ingredients; mix until blended. Pour into a greased 8 inch square baking pan. Sprinkle with chocolate chips. Bake at 350° for 32-38 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack!
[Name] Cheese and Trees Soup [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-01-23T10:39:00Z [Description] Make and share this Cheese and Trees Soup recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/84/1/picW5S7D1.jpg" [RecipeCategory] Potato [Keywords] ["Cheese", "Vegetable", "Kid Friendly", "Kosher", "Potluck", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1 1/3", "2 1/2", "2", "1", "1 1/2", NA] [RecipeIngredientParts] ["butter", "margarine", "onion", "potatoes", "water", "vegetable bouillon cubes", "broccoli", "cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 353.4 [FatContent] 17.4 [SaturatedFatContent] 10.8 [CholesterolContent] 52.1 [SodiumContent] 320.2 [CarbohydrateContent] 35.7 [FiberContent] 5.7 [SugarContent] 4.3 [ProteinContent] 16.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In 2 to 3-quart saucepan over medium heat, melt butter. Add onion; saute 5 minutes. Add potatoes, water and bouillon cubes. Bring to boil, reduce heat, cover and cook until potatoes are just tender, about 15 minutes. Remove 1 cup of potato cubes with slotted spoon; set aside. Pour contents of saucepan into container of electric blender. Holding lid down tightly, blend until smooth; return to saucepan. Alternately, blend with an immersion blender straight in the pot until smooth. Mix in reserved potatoes and the broccoli. Over medium-low heat gradually add cheese, stirring until heated through and cheese is completely melted. Season with salt and pepper.
[Name] chicken cordon bleu [AuthorId] 28377 [AuthorName] Kelly1966 S [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-01-23T10:39:00Z [Description] This is pretty delicious and pretty simple to make. It is an updated version from an old recipe I had. I hope everyone else likes it as much as me and my husband does. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "2", "4", "4", "1", "1", "1/2"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "parsley", "mozzarella cheese", "ham", "mayonnaise", "water"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 278.9 [FatContent] 10.3 [SaturatedFatContent] 4.7 [CholesterolContent] 98.5 [SodiumContent] 582.4 [CarbohydrateContent] 10.9 [FiberContent] 0.8 [SugarContent] 1.2 [ProteinContent] 33.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] rinse chicken and pat dry; preheat oven to 400 degrees. pound to flatten; sprinkle with parsley. layer 1 slice of cheese and ham on each filet. roll tightly to enclose filling. dip each roll in mixture of mayonnaise and water; then roll them in the crumb mix. hold together with toothpick and place them seam side down on greased baking sheet. bake at 400 degrees for 20 mins or until chicken is done thoughout and browned on the outside.
[Name] Chicken Cutlets [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-23T10:39:00Z [Description] I was just fooling around the other evening and threw this together and enjoyed it so thought I would share it. Watch the crumbs don't burn. Quite tasty! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Vegetable", "Meat", "Canadian", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "4", "1", NA, "1/4", "2", "2", "6 -10"] [RecipeIngredientParts] ["chicken cutlets", "parmesan cheese", "parsley", "tomato juice", "mushrooms"] [AggregatedRating] nan [ReviewCount] nan [Calories] 288.2 [FatContent] 18.1 [SaturatedFatContent] 3.9 [CholesterolContent] 8.8 [SodiumContent] 560.2 [CarbohydrateContent] 23.1 [FiberContent] 1.9 [SugarContent] 3.8 [ProteinContent] 9.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mix together the bread crumbs, parmesan, parsly, salt& pepper. Stir together the tomato juice& hot sauce. Dip chicken cutlets into the juice and then into the crumbs, press the crumbs into the cutlet Heat the fry pan, add oil or spray and over high heat quickly brown the chicken on both sides, be careful not to burn Turn down the heat to medium low, cover the cutlets and cook a few minutes to each side Add mushrooms, cover and finish cooking until the chicken is fully cooked.
[Name] Quesadilla [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT1M [PrepTime] PT5M [TotalTime] PT6M [DatePublished] 2002-01-23T10:39:00Z [Description] Make and share this Quesadilla recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Black Beans", "Beans", "Mexican", "< 15 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "8", "1/4"] [RecipeIngredientParts] ["salsa", "canned black beans", "zucchini", "fat free tortillas", "monterey jack pepper cheese"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 106.8 [FatContent] 2.6 [SaturatedFatContent] 1.4 [CholesterolContent] 6.3 [SodiumContent] 660.7 [CarbohydrateContent] 15.6 [FiberContent] 5.7 [SugarContent] 3.2 [ProteinContent] 6.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine salsa, beans and zucchini . Spread 1/4 of mixture over 4 tortillas, top with 3 Tbsps cheese . Cover each with remaining tortillas. Heat large non-stick skillet over medium heat. Cook each quesadilla, turning once until cheese is melted (about 1 minute each side] Cut into quarters, serve .
[Name] Solo Sweet Red Rice [AuthorId] 1634 [AuthorName] Bill Hilbrich [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2002-01-23T10:39:00Z [Description] The recipe uses Sun Dried Tomato and the oil that was used for packing. The rice has a mild sweet/sour taste that adds flavor, but will not distract from the other dishes in the meal. [Images] character(0) [RecipeCategory] Long Grain Rice [Keywords] ["Rice", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/3", "1", "1", "1", "1/3", "2/3"] [RecipeIngredientParts] ["onion", "sun-dried tomato", "butter", "long grain rice"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 535.7 [FatContent] 27.6 [SaturatedFatContent] 9.7 [CholesterolContent] 35.4 [SodiumContent] 385.7 [CarbohydrateContent] 62.2 [FiberContent] 1.9 [SugarContent] 6.2 [ProteinContent] 9.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Heat the oil from the tomato in a small sauce pan that has a tight fitting lid. Add the butter and stir until melted. Add onion and saute until nearly transparent. add rice and stir until all the grains are coated with the oil/butter. Add the tomato, and chicken stock. Cover, reduce heat to the lowest level and allow to simmer for 15 minutes. Remove from heat, but do NOT remove the cover. Allow to sit for another 15 minutes.
[Name] Green Chile Tortilla Pinwheels [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-01-23T10:39:00Z [Description] A great dish to take to your next pot luck, or serve as an appetizer at your next party. Not too spicy, and very addicting. [Images] character(0) [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "Potluck", "< 15 Mins", "No Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1/4", "2", "3 -4", NA] [RecipeIngredientParts] ["cream cheese", "green chilies", "flour tortillas"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 79.7 [FatContent] 4.4 [SaturatedFatContent] 2.4 [CholesterolContent] 10.4 [SodiumContent] 126.9 [CarbohydrateContent] 8.1 [FiberContent] 0.5 [SugarContent] 0.6 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] 24 pinwheels [RecipeInstructions] Mix cream cheese, chilies, garlic salt and 2 tablespoons picante together. Spread on tortillas. Roll tortillas tightly, like a jelly roll and wrap in plastic wrap. When ready to serve, cut in 1/2-inch pieces. Serve with additional picante sauce for dipping.
[Name] Barbecue Beef Pouch Potatoes [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2002-01-23T10:39:00Z [Description] Make and share this Barbecue Beef Pouch Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Vegetable", "Meat", "Low Cholesterol", "Healthy", "Kid Friendly", "Kosher", "Free Of...", "Potluck", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1"] [RecipeIngredientParts] ["potatoes", "lean ground beef", "green bell pepper", "hickory flavored barbecue sauce"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 468.7 [FatContent] 12.8 [SaturatedFatContent] 4.9 [CholesterolContent] 73.7 [SodiumContent] 601.8 [CarbohydrateContent] 58.4 [FiberContent] 7.3 [SugarContent] 5.1 [ProteinContent] 29.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Cut 4 sheets, 12 inches square, of heavy duty aluminum foil.", "Heat oven to 450 degrees.", "In bowl, mix all ingredients; divide equally among foil sheets (about 1 1/2 cups each], placing mixture on right halves of foil squares.", "To seal each pouch, fold left side of foil over mixture.", "Fold in right edge 1/2 inch; fold again.", "Fold top and bottom edges the same way, leaving room for heat to circulate inside pouch.", "Place on baking sheet and bake in center of oven 35 minutes.", "To open pouches, with scissors, cut a cross in the top of each, then pull back points, being careful as steam is released." ]
[Name] Penang Curry for Two [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-01-23T10:39:00Z [Description] Make and share this Penang Curry for Two recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Poultry", "Vegetable", "Meat", "Thai", "Asian", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["12", "1", "12", "2", "1", "2", "4 -5", "1", "1", "2", "1/2"] [RecipeIngredientParts] ["chicken breasts", "coconut milk powder", "water", "peanuts", "sugar", "fish sauce", "Thai basil", "bell pepper", "onion", "panang curry paste", "red chile"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 373.1 [FatContent] 18.3 [SaturatedFatContent] 4.9 [CholesterolContent] 108.9 [SodiumContent] 2307.4 [CarbohydrateContent] 12.3 [FiberContent] 2.2 [SugarContent] 7.1 [ProteinContent] 39.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Heat a large skillet over medium heat. Place the curry paste and sugar in the pan and cook to reduce a bit. Add the chicken and stir to coat well. Add the peppers and onions, stirring to coat. Add the coconut concentrate followed by the water/stock and stir well. When chicken is almost cooked through add the remaining ingredients and simmer for 10 minutes.
[Name] Black Forest Potato Salad [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-01-23T10:39:00Z [Description] I know what you're thinking, potatoes with chocolate and cherries, gross, ick and ewwww! Wrong, there's no chocolate or cherries here, just a very different potato salad that is surprisingly tasty. Give it a try! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Vegetable", "German", "European", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Kosher", "Potluck", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/3", "2", "2", "1/4", "1", "1/4", "1/4", NA, "1"] [RecipeIngredientParts] ["potatoes", "cider vinegar", "water", "pepper", "sauerkraut", "green onion", "parsley", "salt", "tart apple"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 317.0 [FatContent] 7.3 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 514.5 [CarbohydrateContent] 58.1 [FiberContent] 9.5 [SugarContent] 7.0 [ProteinContent] 6.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In 2-quart saucepan over medium heat, cook potatoes, covered, in 2 inches boiling water until tender, about 12 minutes; drain. Meanwhile, in large bowl whisk together vinegar, oil, water and pepper. Mix in apples. Add potatoes, sauerkraut, onions and parsley to apple mixture; toss gently. Season with salt.
[Name] Tangy No-Bake Cheesecake [AuthorId] 28577 [AuthorName] Pam Walk [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-01-23T10:39:00Z [Description] This is a light and fluffy cheesecake that has been in our family since I was a kid. My mom used to take this to all the family get togethers. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "3/4", "1", "1", "13", NA] [RecipeIngredientParts] ["ReaLemon juice", "boiling water", "cream cheese", "sugar", "evaporated milk", "graham cracker crust"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 199.7 [FatContent] 8.9 [SaturatedFatContent] 5.6 [CholesterolContent] 29.7 [SodiumContent] 122.9 [CarbohydrateContent] 27.0 [FiberContent] 0.0 [SugarContent] 22.9 [ProteinContent] 4.1 [RecipeServings] nan [RecipeYield] 1 nine x thirteen pan [RecipeInstructions] ["Before you begin, make sure you let the cream cheese soften and chill a large bowl, the beaters to your mixer, and the evaporated milk in the freezer.", "In small mixing bowl combine the Jello, Reallemon and boiling water.", "Set aside to cool.", "In medium mixing bowl combine the cream cheese and sugar.", "Whip with fork until fluffy.", "Set aside.", "In the chilled large bowl beat the evaporated milk until thick with mixer.", "At low speed add the Jello mix and then the cream cheese mix.", "Pour into 9 x 13 graham cracker crust or 2 9\" pie crusts." ]
[Name] Carrots And Green Beans Au Gratin [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2002-01-23T10:39:00Z [Description] Make and share this Carrots And Green Beans Au Gratin recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "2", "5", "1", "3", "3", "1", "2 1/2", "1/8", "2", "1"] [RecipeIngredientParts] ["green beans", "carrots", "butter", "onion", "flour", "salt", "milk", "pepper", "eggs", "cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 316.1 [FatContent] 20.1 [SaturatedFatContent] 11.9 [CholesterolContent] 113.7 [SodiumContent] 812.5 [CarbohydrateContent] 23.2 [FiberContent] 3.2 [SugarContent] 4.7 [ProteinContent] 12.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Melt 3 tbs butter in a pan. Add minced onion and sauté. Add flour, stirring until smooth. Add milk, salt, pepper, and cheese; cook until thickened. Slightly cool. Pour over beaten eggs; mix. Arrange beans, carrots and sauce in alternate layers in a greased casserole. Melt remaining butter and mix in bread crumbs; put on top of casserole. Bake in a 350 degree oven for 30 minutes.
[Name] Cornbread Supreme 2000 [AuthorId] 16459 [AuthorName] Elizabeth Fullerton [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2002-01-23T10:39:00Z [Description] This recipe won the 2000 Martha White Bake - Off. It was created by Kay Gay and Hellen Hollansworth of Gulf Shores, Alabama [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "4", "1/4", "1/2", "1", "6", "1", "1", "1", "8", NA] [RecipeIngredientParts] ["bacon", "eggs", "milk", "butter", "Martha White buttermilk", "onion", "spinach", "cheddar cheese", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 367.7 [FatContent] 28.2 [SaturatedFatContent] 15.7 [CholesterolContent] 283.4 [SodiumContent] 509.0 [CarbohydrateContent] 4.1 [FiberContent] 1.3 [SugarContent] 1.4 [ProteinContent] 24.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 375°F. Cook bacon in 10 1/2-inch cast iron skillet until crisp. Drain on paper towel; cool. Crumble bacon; set aside. Reserve 1 tablespoon bacon drippings; drain off remaining drippings from skillet. Wipe skillet clean with paper towel. Return reserved bacon drippings to skillet; place in oven to heat. Beat eggs in large bowl. Add milk, butter, cornbread mix and hot pepper sauce; stir until well blended. Stir in onion, broccoli, shrimp and 1 1/2 cups of the cheese. Pour batter into hot skillet. Sprinkle remaining 1/2 cup cheese evenly over top. Bake at 375°F for 30 to 35 minutes or until set and golden brown. Sprinkle with bacon and parsley.
[Name] Biscuit Crust [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-23T10:39:00Z [Description] Make and share this Biscuit Crust recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/85/3/bBamgsiJQTm4FyG3Wk62_image.jpeg" [RecipeCategory] Pie [Keywords] ["Dessert", "High In...", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["flour", "baking powder", "salt", "butter", "milk"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 905.6 [FatContent] 49.5 [SaturatedFatContent] 30.7 [CholesterolContent] 130.6 [SodiumContent] 2326.5 [CarbohydrateContent] 100.5 [FiberContent] 3.4 [SugarContent] 0.4 [ProteinContent] 15.4 [RecipeServings] nan [RecipeYield] 1 eight or nine inch crust [RecipeInstructions] In a medium bowl whisk together flour, salt and baking powder. Cut in the butter to resemble coarse cornmeal. Add the milk and quickly stir to gather dough into a ball. Gently, on a lightly floured board roll out to fit the pie plate or top of a deep dish pie. **Ifyou need this partially baked roll the biscuit dough 1/4 inch thick, place lined pie plate/dish in a 350 degree oven for 10 minutes, fill and continue recipe for pie.
[Name] Garlic Roasted Potato Wedges with Jalapeno Chili [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT45M [PrepTime] PT25M [TotalTime] PT1H10M [DatePublished] 2002-01-23T10:39:00Z [Description] Something really special, a big hit at parties or perfect for noshing on when watching the game (any game). [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Cheese", "Vegetable", "Kosher", "Potluck", "Spicy", "Weeknight", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] [NA, "2 1/2", "3", "2", "1", "1", "2", "1", "2", "1/3", NA, NA] [RecipeIngredientParts] ["potatoes", "garlic", "salt", "pepper", "vegetarian chili", "sharp cheddar cheese", "fresh cilantro leaves", "sour cream", "green onion"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 301.8 [FatContent] 10.2 [SaturatedFatContent] 3.7 [CholesterolContent] 14.8 [SodiumContent] 722.4 [CarbohydrateContent] 41.9 [FiberContent] 7.5 [SugarContent] 3.9 [ProteinContent] 11.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 400¦F. Lightly spray 2 foil-lined baking sheets with no-stick cooking spray. In large bowl, combine potatoes, oil, and garlic; toss to coat. Arrange in even layer on baking sheets; season potatoes with salt and pepper. Bake 40 to 45 minutes or until tender and browned, turning potatoes and switching position of pans halfway. Meanwhile, in saucepan, combine chili, cheese and jalape±os; heat over medium-low heat 5 to 8 minutes or until cheese is melted, stirring occasionally. Stir in cilantro. To serve, spoon chili mixture into heatproof bowl; place on large serving platter. Surround chili with potato wedges; serve with sour cream and green onions, if desired. Serve immediately. Chili may be served as a sauce for dipping or spooned over potato wedges on individual plates.
[Name] polly's pico de gallo [AuthorId] 27385 [AuthorName] polly salama [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-01-23T10:39:00Z [Description] this is especially good with home grown veggies from the garden!! but store bought will do in the non-gardening months. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Mexican", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 30 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "1", "3", "1/2", "1/4", NA, NA] [RecipeIngredientParts] ["tomatoes", "scallion", "garlic", "cilantro", "lime juice", "kosher salt", "fresh ground black pepper"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 90.3 [FatContent] 0.9 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 25.5 [CarbohydrateContent] 20.6 [FiberContent] 5.9 [SugarContent] 11.6 [ProteinContent] 4.2 [RecipeServings] nan [RecipeYield] 2-3 cups [RecipeInstructions] "combine all ingredients and refrigerate in an air tight container for about an hour to allow the flavors to blend."
[Name] Colonial Maple Nut Cake [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT45M [PrepTime] PT8M [TotalTime] PT53M [DatePublished] 2002-01-23T10:39:00Z [Description] Make and share this Colonial Maple Nut Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1/3", "3", "2", "1/2", "1", "2", "2", "1/4"] [RecipeIngredientParts] ["water", "eggs", "powdered sugar", "butter", "milk"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 334.9 [FatContent] 15.5 [SaturatedFatContent] 2.7 [CholesterolContent] 48.3 [SodiumContent] 347.4 [CarbohydrateContent] 45.5 [FiberContent] 0.9 [SugarContent] 33.9 [ProteinContent] 4.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350F degrees. Grease and flour 12-cup fluted pan. In large bowl combine all cake ingredients EXCEPT nuts. Blend at low speed until moistened, then at high for 2 minutes. Fold in nuts. Bake for 40-45 minutes. Cool in pan, then turn onto plate. Blend glaze ingredients until smooth. Spoon over cooled cake.
[Name] Cheddar Cheese Crust [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-23T10:39:00Z [Description] Make and share this Cheddar Cheese Crust recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Cheese", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1/2", "4 -5", "1/2"] [RecipeIngredientParts] ["flour", "cheddar cheese", "salt", "solid shortening", "cayenne"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1021.9 [FatContent] 61.8 [SaturatedFatContent] 19.0 [CholesterolContent] 29.7 [SodiumContent] 759.5 [CarbohydrateContent] 95.8 [FiberContent] 3.4 [SugarContent] 0.5 [ProteinContent] 19.9 [RecipeServings] nan [RecipeYield] 2 crusts [RecipeInstructions] In a large bowl mix together the flour, cheddar and salt. Cut in shortening until pea size. Stir in ice water 1 T. at a time until the dough just holds together. Roll out on a floured board to desired thickness.
[Name] Blue Cheese and Walnut Crumpets [AuthorId] 3288 [AuthorName] TishT [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2002-01-23T10:39:00Z [Description] Another one from Emeril Lagasse. Goes with the Potato, Onion, and Roquefort Soup I posted on this site. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Cheese", "Fruit", "Nuts", "Broil/Grill", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["5", "5", "4", "7", "1/8", "8", "16"] [RecipeIngredientParts] ["Roquefort cheese", "unsalted butter", "walnuts", "salt", "English muffins", "walnut halves"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 130.8 [FatContent] 11.8 [SaturatedFatContent] 5.3 [CholesterolContent] 22.3 [SodiumContent] 358.1 [CarbohydrateContent] 1.5 [FiberContent] 0.4 [SugarContent] 0.3 [ProteinContent] 4.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a bowl, cream together the cheese and butter. Add the Port, walnuts, and salt, and mix until creamy. Lightly toast each crumpet or muffin half. Spread about 1 heaping tablespoon of the cheese mixture onto each of the 16 crumpet or muffin halves and top each with half a walnut. Toast until just bubbling. Serve with the Potato, Onion, and Roquefort Soup.
[Name] Cream Cheese Pastry [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-23T10:39:00Z [Description] Make and share this Cream Cheese Pastry recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Cheese", "< 15 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1/2"] [RecipeIngredientParts] ["cream cheese", "butter", "flour", "salt"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 1664.6 [FatContent] 132.8 [SaturatedFatContent] 83.4 [CholesterolContent] 368.8 [SodiumContent] 1573.3 [CarbohydrateContent] 98.5 [FiberContent] 3.4 [SugarContent] 0.6 [ProteinContent] 22.4 [RecipeServings] nan [RecipeYield] 2 crusts [RecipeInstructions] In a large bowl cream together cream cheese and butter. slowly sift in flour and salt. Shape into 2 balls, wrap in plastic and chill for at least 3 hours or overnight (I chill overnight] in the fridge. Roll out on a floured board and use as you will.
[Name] Whoopie Pies [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2002-01-23T10:39:00Z [Description] Make and share this Whoopie Pies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Healthy", "Kid Friendly", "< 15 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1/4", "1/2", "1/4", "1", "1/2", "3/4"] [RecipeIngredientParts] ["flour", "baking soda", "salt", "sugar", "shortening", "1% low-fat milk", "marshmallow cream"] [AggregatedRating] 2.5 [ReviewCount] 5.0 [Calories] 108.9 [FatContent] 3.2 [SaturatedFatContent] 0.9 [CholesterolContent] 0.3 [SodiumContent] 116.2 [CarbohydrateContent] 19.3 [FiberContent] 0.6 [SugarContent] 10.4 [ProteinContent] 1.5 [RecipeServings] 18.0 [RecipeYield] nan [RecipeInstructions] Combine dry ingredients in small bowl. Beat sugar,shortening and egg white in medium bowl with an electric mixer on medium speed until fluffy,about 2 minutes. Stir in flour mixture,then milk,until just blended. Drop dough by spoonfuls onto ungreased baking sheetes making 36 cookies. Bake at 425 degrees,until top springs back when lightly touched,5-7 minutes. Cool completely on baking sheets placed on wire racks. Spoon 2 teaspoons marshmallow spread on bottom half of cookies. Top with remaining cookies. Store in airtight container up to 3 days.
[Name] Apple Peanut Dip [AuthorId] 12491 [AuthorName] Christine [CookTime] nan [PrepTime] PT5H [TotalTime] PT5H [DatePublished] 2002-01-23T10:46:00Z [Description] Make and share this Apple Peanut Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Apple", "Fruit", "Kid Friendly", "Weeknight", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["8", "1", "4", "3", "2", "1", "1"] [RecipeIngredientParts] ["cream cheese", "granny smith apples", "lemon juice", "water", "Spanish peanut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1145.0 [FatContent] 43.6 [SaturatedFatContent] 17.4 [CholesterolContent] 73.7 [SodiumContent] 1030.7 [CarbohydrateContent] 187.5 [FiberContent] 9.5 [SugarContent] 18.5 [ProteinContent] 19.7 [RecipeServings] nan [RecipeYield] 3 1/2 cups [RecipeInstructions] In a medium bowl, blend together the cream cheese and caramel sauce with a wire whisk or low-speed mixer. Pour into a shallow dish or pie plate. Cover and chill at least 4 hours or overnight. Place the apple slices in water mixture until ready to serve to prevent browning. Just before serving, gently pour the butterscotch sauce over the top of the cream cheese mixture. Sprinkle top with Spanish peanuts. Place the dish with the dip on a large serving platter. Drain apple slices and decoratively arrange on the platter surrounding the dip. Or just throw the apples in a bowl!
[Name] Party Pin Wheels [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-01-23T10:46:00Z [Description] When I worked at the hospital a little Filipino girl named ALVIE used to bring these to our pot lucks. Everybody loved them--and her. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "For Large Groups" [RecipeIngredientQuantities] ["2", "1", "2", "4", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["cream cheese", "green onions", "flour tortillas", "celery", "black olives", "ham"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 134.8 [FatContent] 10.3 [SaturatedFatContent] 4.1 [CholesterolContent] 22.2 [SodiumContent] 332.1 [CarbohydrateContent] 6.5 [FiberContent] 0.5 [SugarContent] 0.7 [ProteinContent] 4.1 [RecipeServings] 32.0 [RecipeYield] 32 slices [RecipeInstructions] MIX first 3 ingredients. Spread on tortillas. Sprinkle on remaining ingredients. Then roll and wrap tightly. Chill 2 hours. Cut off roll ends. Then cut rolls into 1 inch slices. Ready to eat. Bet you can't make them without snitching some. I also like these made as they are with little baby dill pickles added in the middle and then rolled and chilled.
[Name] Super Bowl Mini Pizzas [AuthorId] 12491 [AuthorName] Christine [CookTime] PT15M [PrepTime] PT40M [TotalTime] PT55M [DatePublished] 2002-01-23T10:46:00Z [Description] Make and share this Super Bowl Mini Pizzas 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/17/86/4/pictTsOgv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/86/4/picSd1w7h.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Kid Friendly", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "3/4", NA] [RecipeIngredientParts] ["mozzarella cheese", "parmesan cheese", "sausage", "mushroom"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 103.9 [FatContent] 6.0 [SaturatedFatContent] 3.2 [CholesterolContent] 17.4 [SodiumContent] 348.0 [CarbohydrateContent] 6.1 [FiberContent] 1.0 [SugarContent] 3.8 [ProteinContent] 6.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Lightly grease a baking sheet. Slice dough crosswise into 12 pieces. Place on baking sheet and press each out to a 4-inch round. Divide sauce, mozzarella,and other toppings among pizzas. Set aside 30 minutes to rise slightly. Preheat oven to 450 degrees F. Bake pizzas until crust has browned and cheese is melted and bubbly.
[Name] Ice Cream Cone Cupcakes [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT18M [PrepTime] PT20M [TotalTime] PT38M [DatePublished] 2002-01-23T10:55:00Z [Description] Make and share this Ice Cream Cone Cupcakes 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/17/86/5/xutnRnbTpfBClht4DZmg_DSC03145-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/86/5/hYiCBBwtT7az22wP8Jv6_DSC03137.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/86/5/KeIWZAEQvSZUgfR3F4Xu_15260116157132001139115.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/17865/LD8slWCWSSM7QkvVSsMV_1526014549081-1550020678.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/86/5/HQGLxIwKQz2jEaoRdDK1_DSC03129-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/86/5/picHio2Np.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/86/5/picB0d0rl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/86/5/pic1MOtcS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/86/5/picwHBiRm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/86/5/picrR7XIe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/86/5/picuaThWs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/86/5/picQlTAn2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/86/5/picJjLd1X.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/86/5/picC0rPY4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/86/5/picJQ0Jdr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/86/5/pic0CXl1U.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/86/5/picgcU8I5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/86/5/picLSsn9I.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/86/5/picmvXlpX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/86/5/picq1KjoU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/86/5/pic4QhCnd.jpg"] [RecipeCategory] Dessert [Keywords] ["Low Protein", "Kid Friendly", "Kosher", "Potluck", "< 60 Mins", "For Large Groups", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "24", "1", NA] [RecipeIngredientParts] character(0) [AggregatedRating] 5.0 [ReviewCount] 53.0 [Calories] 187.0 [FatContent] 5.7 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 187.3 [CarbohydrateContent] 32.7 [FiberContent] 0.3 [SugarContent] 23.9 [ProteinContent] 1.3 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 400°F. Prepare batter for cupcakes per instructions on the box. Pour scant 1/4-cup batter into flat-bottomed ice cream cones so they are a little less than half full, or about half full; if you fill the cones too much, the cakes will not have a nice, round top. Place the cones on a baking sheet and bake for 15 to 18 minutes. Cool and frost, then decorate with sprinkles as desired.
[Name] Crock Pot French Dip [AuthorId] 60989 [AuthorName] Bekah [CookTime] PT6H [PrepTime] PT15M [TotalTime] PT6H15M [DatePublished] 2002-01-23T10:55:00Z [Description] Make and share this Crock Pot French Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Weeknight", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "3 -4"] [RecipeIngredientParts] ["beef broth", "water"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 7.0 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 372.1 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] "Put all in crock pot and cook 6-8 hours on low."
[Name] Homemade Biscuits [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-01-23T10:55:00Z [Description] I've been making this same recipe for home made biscuits for 40 years, so I could not begin to tell you where the recipe came from. I just know its GOOD [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/86/7/b4hWz8IR7iEuRuf6JKYA_homemade-biscuits-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/86/7/01499608660.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/86/7/01499608660.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/86/7/01467647742.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/86/7/8TDfNVubQP2gGqV7aLbT_homemade-biscuits-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/86/7/bSO3Rpr3T6W9WjlefXej_homemade-biscuits-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/86/7/picEnZu4V.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/86/7/pic0XsMPt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/86/7/picWQjipl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/86/7/piczZ1QMn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/86/7/picM3ClLE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/86/7/picWfTzkX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/86/7/picQZH8vR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/86/7/pic6vrQnh.jpg"] [RecipeCategory] Breads [Keywords] ["High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "3", "1/2", "3 -4", "2/3 - 3/4"] [RecipeIngredientParts] ["flour", "baking powder", "table salt", "shortening", "milk"] [AggregatedRating] 4.5 [ReviewCount] 42.0 [Calories] 113.4 [FatContent] 3.9 [SaturatedFatContent] 1.1 [CholesterolContent] 1.9 [SodiumContent] 194.7 [CarbohydrateContent] 16.8 [FiberContent] 0.6 [SugarContent] 0.1 [ProteinContent] 2.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Sift flour with baking powder and salt. Cut in shortening till mixture resembles coarse crumbs. Add milk all at once and mix till mixture follows fork around bowl. Turn out on lightly floured board. Knead gently for about 1/2 minute. Roll or pat 1/2 inch thick. Flour rim of glass or biscuit cutter and cut out biscuits. Put on (ungreased] cookie sheet and bake at 450° for 12 to 15 minutes.
[Name] My Breakfast Frittata [AuthorId] 14766 [AuthorName] Patrick [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-01-23T10:55:00Z [Description] Breakfast Frittata. Eggs baked together with cheese and other ingredients to create a very pizza-like breakfast dish. VERY good and easy to modify with your own ingredients. I came up with this method by modifying a baked omelete recipe that just sounded bland. This is very tasty and is easy to make very large in a 12" non-stick skillet. This variant will feed 4 people easily. Serv [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Chicken", "Pork", "Potato", "Poultry", "Cheese", "Vegetable", "Meat", "Tex Mex", "Creole", "Southwestern U.S.", "Cuban", "Caribbean", "Spanish", "Mexican", "European", "South American", "Kid Friendly", "Spicy", "Christmas", "Thanksgiving", "Broil/Grill", "< 15 Mins", "Oven", "Beginner Cook", "Stove Top", "Stir Fry", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["6", "1", "1", "4 -5", "2 -3", "1/4", "1/4", "1/4", "1", NA, NA] [RecipeIngredientParts] ["eggs", "bell pepper", "onion", "bacon", "sausage", "milk", "salt", "cayenne pepper", "garlic", "cheddar and colby cheese"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 485.4 [FatContent] 36.6 [SaturatedFatContent] 12.2 [CholesterolContent] 669.6 [SodiumContent] 897.0 [CarbohydrateContent] 11.8 [FiberContent] 1.9 [SugarContent] 5.0 [ProteinContent] 26.3 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] Turn on oven to BROIL. If not already done, fry bacon and sausage in pan and drain. Saute onion and peppers in a little of the bacon grease. use the same non-stick (oven-safe] 9\" skillet for everything. Salt and pepper this at the first, then halfway through, add garlic and adjust seasoning. Sauté for about 4 minutes, flipping or stirring occasionally. While this is cooking and the bacon and sausage are resting. Beat the 6 eggs together with the milk, cayenne and 1/4 t. salt, add fresh ground pepper. When onions and peppers are colored and done to your liking, mix sausage and bacon (CRUMBLED] back into pan. Pour the egg mixture over all of this and drag a rubber or wooden spatula across bottom of pan, letting the egg fill in behind spatula (this is important to produce fluffy eggs]. Once the egg stops filling in easily, shake pan around and get everything even. Add about 1/2 cup shredded cheese mixture onto top and let cook over medium heat for a few minutes (about 3-4 minutes]. Take off burner and add immediately to oven under BROILER. Make sure rack is in the middle of the oven. Let cook until cheese is not only melted, but colored very well, some browning will occur, this is just tasty goodness. Pull from oven, shake pan around a bit to loosen eggs from non-stick surface. If a little help is needed, push sides of fritata with a wooden spatula or spoon to help loosen. Slide off pan onto cutting board or plate and cut in quarters like a pizza. Plate up with some oregano or parsley sprinkled on top. Enjoy. This is very easily altered to your specific tastes by changing or adding ingredients. For instance: Use Parmesan and Mozzerella, add pepperoni and Canadian bacon in place of sausage and bacon. Add oregano and some mushrooms to make a Rustic Italian Fritata. Easy modification. Just be careful, adding too much cheese on top will result in the middle of the eggs not being fully cooked.
[Name] Monkey Bread [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2002-01-23T10:55:00Z [Description] I got this recipe from my friend Lois Dickerson in 1978 and have been making it ever since. We love it--actually I just made it 3 days ago. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/86/9/picBq1DHc.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Low Protein", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "2/3", "3 1/2", "3/4 - 1 1/2", "1", "1", "1"] [RecipeIngredientParts] ["sugar", "cinnamon", "oleo", "brown sugar", "cinnamon", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 815.0 [FatContent] 43.6 [SaturatedFatContent] 8.2 [CholesterolContent] 0.0 [SodiumContent] 1573.7 [CarbohydrateContent] 100.9 [FiberContent] 4.1 [SugarContent] 52.9 [ProteinContent] 9.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mixture: Heat ingredients and stir in pan till boiling. Biscuits: Cut each biscuit into 4 pieces and shake in bag with sugar and cinnamon. Arrange in a bundt pan that has been well buttered (I use butter spray]. Pour dissolved mixture over top evenly. Bake at 350° for 35 to 40 minutes. Be careful when you take it out of the oven,if you try to snitch some. IT IS VERY HOT!
[Name] Penang Curry Paste [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-01-23T10:55:00Z [Description] Make and share this Penang Curry Paste recipe from Food.com. [Images] character(0) [RecipeCategory] Thai [Keywords] ["Asian", "Spicy", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["6", "1/4", "1", "1/4", "1", "1", "1", "1", "3", "5"] [RecipeIngredientParts] ["red chili peppers", "fennel seed", "mace", "lemongrass", "dried lemon grass", "lemon, zest of", "galangal", "shallots", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 422.6 [FatContent] 3.4 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 74.2 [CarbohydrateContent] 96.1 [FiberContent] 9.7 [SugarContent] 29.1 [ProteinContent] 16.5 [RecipeServings] nan [RecipeYield] 1/2 cup [RecipeInstructions] Soak the chilis in cold water for 5 minutes. Drain. In a dry skillet over low heat roast the fennel, coriander and mace. Place all ingredients in a food processor and whirl to a smooth paste, adding a few drops of water at a time to get desired consistency.
[Name] Scrumptious Shrimp Tostadas [AuthorId] 27385 [AuthorName] polly salama [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2002-01-23T10:55:00Z [Description] Make and share this Scrumptious Shrimp Tostadas recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["High Protein", "High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["6 -8", "1", "2", "2", "1/4", "1/2", "2", NA, "1", "1", NA, NA] [RecipeIngredientParts] ["flour tortillas", "corn tortillas", "limes, juice of", "cumin powder", "red pepper flakes", "garlic cloves", "cheddar cheese", "monterey jack cheese", "pico de gallo"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 335.6 [FatContent] 15.6 [SaturatedFatContent] 8.3 [CholesterolContent] 196.0 [SodiumContent] 1124.9 [CarbohydrateContent] 18.6 [FiberContent] 1.1 [SugarContent] 1.0 [ProteinContent] 29.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["two hours before serving combine lime juice,garlic,red pepper flakes,cumin,and tequilla in a zip lock baggie, then add shrimp and refridgerate and let marinate at least two hours.", "preheat the oven to 400 degrees.", "pre heat the beans.", "put the tortillas in the oven for 3-4 minutes each side.", "sprinkle a little of each cheese on tortillas-enough to cover.", "then add beans,shrimp and another layer of the cheeses.", "bake until the cheese is bubbly around 5-8 minutes.", "serve with guacamole and pico de gallo." ]
[Name] Mock Chopped " Liver " ( Lentils ) [AuthorId] 27779 [AuthorName] annie chambers [CookTime] PT9H [PrepTime] PT10M [TotalTime] PT9H10M [DatePublished] 2002-01-23T10:55:00Z [Description] This recipe was given to me by my mother. The kids enjoy it, and it is perfect for serving on crusty bread.The cook time is including the chill time. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lentil", "Beans", "Weeknight", "Small Appliance"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "1/4", "1/2", NA, NA] [RecipeIngredientParts] ["dried lentils", "chicken broth", "yellow onion", "walnuts", "salt", "pepper", "green onion", "baby leaf lettuce"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 422.2 [FatContent] 23.7 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 531.4 [CarbohydrateContent] 36.2 [FiberContent] 17.1 [SugarContent] 3.3 [ProteinContent] 19.5 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] Bring chicken broth and lentils to a boil in large pan. Cover and reduce heat to simmer. Stir occasionally for 30 minutes or until tender. Drain if necessary. Saute chopped onions in hot vegetable oil over heat for 5 minutes or until tender. Process 1/3 of lentils, 1/3 of onions and 1/3 of walnuts in food processor in 3 batches until mixed smooth. Stir mix with salt and pepper. Line a 3 cup mold with plastic wrap. Put mixture in mold. Chill for 8 hours, unmold onto baby leaf lettuce. Garnish with green onions and serve on crackers and celery sticks.
[Name] Hot Artichoke & Spinach Spread [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-01-23T10:55:00Z [Description] Make and share this Hot Artichoke & Spinach Spread recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "3", "1/2"] [RecipeIngredientParts] ["cream cheese", "mayonnaise", "frozen spinach", "artichoke hearts", "mozzarella cheese", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 383.6 [FatContent] 28.4 [SaturatedFatContent] 16.2 [CholesterolContent] 93.2 [SodiumContent] 678.3 [CarbohydrateContent] 13.2 [FiberContent] 7.2 [SugarContent] 2.9 [ProteinContent] 21.7 [RecipeServings] nan [RecipeYield] 6 cups [RecipeInstructions] In in a medium bowl, combine cream cheese, mayonnaise, and soup & dip mix. Stir in spinach, artichoke hearts, and Mozzarella cheese. Spread mixture in 2 quart baking dish; sprinkle with parmesan cheese. Bake at 350°F oven for 30 minutes or until lightly browned at edges. Serve warm with toasted bread rounds or crackers.
[Name] Horseradish Cheese Dip [AuthorId] 8688 [AuthorName] Bev I Am [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2002-01-23T11:41:00Z [Description] If you love horseradish, you will love this recipe! Make it for an informal occasion and serve with saltines or Cheese-Its. It makes alot so I usually divide it up into 2 cup containers to keep in the fridge for my husband. He loves it! [Images] character(0) [RecipeCategory] Cheese [Keywords] ["High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["Velveeta cheese", "Hellmann's mayonnaise", "horseradish", "Worcestershire sauce"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 3230.4 [FatContent] 256.0 [SaturatedFatContent] 87.6 [CholesterolContent] 480.6 [SodiumContent] 10364.8 [CarbohydrateContent] 165.9 [FiberContent] 2.4 [SugarContent] 72.9 [ProteinContent] 78.1 [RecipeServings] nan [RecipeYield] 2 quarts [RecipeInstructions] Melt velveeta in the top of a double boiler. Add horseradish and stir well. Remove from double boiler and add remaining ingredients. Mix well. Chill to serve.
[Name] Crock Pot Beef Bourguignon [AuthorId] 25925 [AuthorName] kat26110 [CookTime] PT9H [PrepTime] PT20M [TotalTime] PT9H20M [DatePublished] 2002-01-23T11:41:00Z [Description] Make and share this Crock Pot Beef Bourguignon recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Steak", "Potato", "Vegetable", "Meat", "Winter", "Weeknight"] [RecipeIngredientQuantities] ["1", "1/2", "4", "2", "8", "8 -10", "20 -24", "3", "1", "1", "1/2", "1/2", NA, "2 1/2"] [RecipeIngredientParts] ["boneless beef top sirloin steaks", "all-purpose flour", "bacon", "carrots", "mushrooms", "garlic cloves", "bay leaf", "dried marjoram", "dried thyme leaves", "salt", "black pepper", "Burgundy wine", "beef broth"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 520.2 [FatContent] 9.3 [SaturatedFatContent] 3.3 [CholesterolContent] 104.8 [SodiumContent] 321.9 [CarbohydrateContent] 51.3 [FiberContent] 6.2 [SugarContent] 9.2 [ProteinContent] 44.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Coat beef with flour, shaking off excess. Set aside. Cook bacon in large skillet over medium heat until partially cooked. Add beef; cook until browned. Remove beef and bacon with slotted spoon. Layer carrots, potatoes, mushrooms, onions, garlic, bay leaf, marjoram, thyme, salt, pepper, beef and bacon mixture and wine in slow cooker. Cover and cook on LOW 8 to 9 hours or until beef is tender. Discard bay leaf before serving.
[Name] Orange Teriyaki Chicken [AuthorId] 12882 [AuthorName] Claire312 [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2002-01-23T11:41:00Z [Description] Make and share this Orange Teriyaki Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Chinese", "Asian", "Weeknight"] [RecipeIngredientQuantities] ["1", "1", "2", "1/2", "2", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["boneless skinless chicken breast half", "frozen broccoli", "quick-cooking tapioca", "chicken broth", "brown sugar", "dry mustard", "ground ginger"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 235.0 [FatContent] 3.6 [SaturatedFatContent] 0.8 [CholesterolContent] 72.6 [SodiumContent] 642.2 [CarbohydrateContent] 22.6 [FiberContent] 3.6 [SugarContent] 15.5 [ProteinContent] 28.6 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Cut chicken into 1 inch pieces. Place vegetables in crockpot. Sprinkle tapioca over vegetables then add chicken. Combine all other ingredients and pour over chicken. Cover and cook on low for 4 hours.
[Name] Easy-Does-It-Spaghetti [AuthorId] 12491 [AuthorName] Christine [CookTime] PT5H [PrepTime] PT20M [TotalTime] PT5H20M [DatePublished] 2002-01-23T11:41:00Z [Description] Make and share this Easy-Does-It-Spaghetti recipe from Food.com. [Images] character(0) [RecipeCategory] Spaghetti [Keywords] ["Meat", "Weeknight", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "2", "1 - 1 1/2", "1", "3", "6"] [RecipeIngredientParts] ["onion", "garlic", "tomato sauce", "mushrooms", "tomato juice", "spaghetti"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 492.0 [FatContent] 20.4 [SaturatedFatContent] 7.9 [CholesterolContent] 78.2 [SodiumContent] 1158.8 [CarbohydrateContent] 49.1 [FiberContent] 4.5 [SugarContent] 13.9 [ProteinContent] 29.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brown ground chuck in skillet, drain and put in crockpot. Add all remaining ingredients except dry spaghetti; stir well. Cover; cook on low for 6 to 8 hours (high 3-5 hours]. Turn to high last hour and stir in dry spaghetti. Makes 4 servings.
[Name] Dutch Meatloaf a.k.a. "Mince Muttischen" [AuthorId] 29525 [AuthorName] Bazeltje [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2002-01-23T11:41:00Z [Description] This is a recipe from The Netherlands, although Mince Muttischen may sound German. My mom is a rather small lady and we kids used to call her Muttischen, just for fun. It means "little mother" in German. Mom is a great cook and even won a prize with several of her recipes which were then used in a wellknown restaurant. This was one of them. I hope all of the ingredients are clear [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "Dutch", "European", "Kid Friendly", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["500", "100", "1", "1", "1", "1 -2", "2", "1", "1", "1", "250"] [RecipeIngredientParts] ["onion", "garlic", "egg", "salt", "pepper", "curry powder", "paprika", "butter"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 503.2 [FatContent] 52.3 [SaturatedFatContent] 32.4 [CholesterolContent] 186.4 [SodiumContent] 1583.0 [CarbohydrateContent] 8.2 [FiberContent] 1.7 [SugarContent] 1.8 [ProteinContent] 3.3 [RecipeServings] 4.0 [RecipeYield] 2 loafs [RecipeInstructions] ["Mix the meat with the chopped soup vegetables.", "These should be very finely chopped!", "Chop up the onion and mince the garlic and mix with rest.", "Beat the egg, when yolk and white are well mixed, mix it with the meat.", "Add the salt, pepper, curry and paprika powder.", "Make crumbs of a slice of bread and add these.", "Now wash your hands, take of any rings you're wearing and start kneading the mixture well.", "The mixture shouldn't be too dry nor too moist.", "If too dry, add a little milk, of too moist, add more breadcrumbs.", "When kneaded, form two smaller loafs.", "Make sure they are firm.", "Then melt the butter into a large, deep pan that can be covered.", "The butter must be very dark before you put in the loafs.", "Be careful.", "Now you need to stay with your food for a while, turning it every so often until the meat has a brown crust all around.", "Then add a little water, make the sauce boil and lower the heat.", "The loafs should simmer for about an hour and need to be turned about every 15 minutes.", "Great with Mashed potatoes and red cabbage." ]
[Name] Scottish Toast [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-01-23T11:41:00Z [Description] Serve this hearty toast with fresh sliced fruit and other traditional breakfast items for a hearty breakfast. Also makes a nice dinner dish on a cold day. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "Lunch/Snacks", "Grains", "Fruit", "Scottish", "European", "< 30 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "8", "2", "2", "1", "2", "2", NA] [RecipeIngredientParts] ["oats", "eggs", "vanilla extract", "salt", "butter", "canola oil", "powdered sugar", "confectioners' sugar"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 605.0 [FatContent] 30.0 [SaturatedFatContent] 10.2 [CholesterolContent] 450.5 [SodiumContent] 949.6 [CarbohydrateContent] 57.2 [FiberContent] 2.4 [SugarContent] 11.8 [ProteinContent] 24.2 [RecipeServings] nan [RecipeYield] 1 toasted loaf [RecipeInstructions] If loaf is unsliced, cut it into thick slabs. Set out the sliced bread beside the stove. Pour oats onto a big plate, and layer a fine amount of them for dipping the toast into. Beat eggs, milk, salt and vanilla in a bowl deep enough to hold a slice of your bread. Put butter and oil in a saucepan and let oil/butter come to a good heat, not too high but not too low. Dip a slice of bread in egg mixture, let it absorb wet mixture until it is saturated but not too soggy. Put slice in oats and cover and turn to cover again. Place it in butter/oil mixture and cook on both sides until golden. Set the slices that are done on a plate lined with paper towel. If you are cooking for a few people, transfer to cookie sheet in low-heat oven until all slices are cooked. Transfer to serving plate and sprinkle with powdered sugar, or serve with honey or syrup.
[Name] Swiss Steak for the Crock Pot [AuthorId] 12491 [AuthorName] Christine [CookTime] PT4H [PrepTime] PT15M [TotalTime] PT4H15M [DatePublished] 2002-01-23T11:41:00Z [Description] Make and share this Swiss Steak for the Crock Pot 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/17/88/0/picSiNtrq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/88/0/picxgv204.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/88/0/piccJ6evY.jpg"] [RecipeCategory] Steak [Keywords] ["Meat", "Weeknight", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", "1/2", "1/4", "1", "1", "1", "1"] [RecipeIngredientParts] ["flour", "salt", "pepper", "onion", "carrot", "celery", "tomato sauce"] [AggregatedRating] 4.5 [ReviewCount] 14.0 [Calories] 257.2 [FatContent] 13.3 [SaturatedFatContent] 5.2 [CholesterolContent] 82.8 [SodiumContent] 644.7 [CarbohydrateContent] 8.8 [FiberContent] 1.9 [SugarContent] 4.4 [ProteinContent] 25.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut round steak into serving pieces. Season flour with salt and pepper. Dredge meat in seasoned flour. Put onions in bottom of crock pot; add meat. Top with carrots and celery and cover with tomato sauce. Cover; cook on low for 8-10 hours or on high for 3-5 hours.
[Name] Avocado & Roasted Garlic Dip [AuthorId] 21487 [AuthorName] Rise3834 [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2002-01-23T11:41:00Z [Description] My vice is chips and dips (I'm not really into sweets) and as you may have guessed I love garlic. This is a very garlicy recipe so you may want to reduce the garlic quantity. (Note: cook time is for roasting the garlic) [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["6", "4", "1/3", "1/2", "1/4", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["avocados", "garlic", "lemon juice", "fresh garlic", "parsley", "dried oregano", "salt", "ground black pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 581.7 [FatContent] 44.6 [SaturatedFatContent] 6.5 [CholesterolContent] 0.0 [SodiumContent] 324.7 [CarbohydrateContent] 48.3 [FiberContent] 21.9 [SugarContent] 3.1 [ProteinContent] 10.2 [RecipeServings] nan [RecipeYield] 1 medium sized bowl [RecipeInstructions] Mash avocados and roasted garlic (texture should be somewhat\"chunky\" not smooth]. Fold in remaining ingredients, be sure to blend well. Let chill for a minimum of 1 hour. If color turns brownish upon serving, sprinkle with a bit of lemon or lime juice.
[Name] Easy Swiss Steak [AuthorId] 28442 [AuthorName] Terri F. [CookTime] PT2H20M [PrepTime] PT15M [TotalTime] PT2H35M [DatePublished] 2002-01-23T11:41:00Z [Description] An easy to make one dish meal that I found in a grocery store cookbook. Add hot rolls and it is dinner! Yum! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/88/2/picKyLCXr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/88/2/picfB8EJ7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/88/2/picypFC84.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/88/2/piclS8G40.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/88/2/picq9CWst.jpg" ] [RecipeCategory] One Dish Meal [Keywords] ["Steak", "Meat", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1/4", "1/2", NA, "1/4", "1"] [RecipeIngredientParts] ["boneless round steak", "boneless round steak", "carrot", "onion", "diced tomatoes", "thyme", "pepper", "instant mashed potatoes", "thyme", "dried parsley"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 61.9 [FatContent] 1.6 [SaturatedFatContent] 0.7 [CholesterolContent] 1.7 [SodiumContent] 337.1 [CarbohydrateContent] 9.9 [FiberContent] 2.1 [SugarContent] 4.0 [ProteinContent] 3.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 325 degrees Fahrenheit. Cut beef into serving size pieces and arrange in 2 quart baking dish. Top beef with carrots and onion. In a bowl, combine gravy, tomatoes, 1/4 teaspoon thyme and pepper; mix well. Pour gravy mixture over meat and vegetables. Cover with foil. Bake for 2 hours. Make the instant garlic mashed potatoes as instructed on the package, adding 1/4 teaspoon thyme and dried parsley. Uncover meat, top with dollops of potatoes (you can pipe the potatoes on top to make it prettier if you want]. Bake uncovered an additional 20 minutes until potatoes are just light brown.
[Name] My Favorite Chili [AuthorId] 8688 [AuthorName] Bev I Am [CookTime] PT1H10M [PrepTime] PT15M [TotalTime] PT1H25M [DatePublished] 2002-01-23T11:41:00Z [Description] I love this chili recipe! It is so easy and tastes so good! I like to serve it with shredded cheddar and some chopped onions sprinkled on top. Enjoy! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/88/3/picO10Qw4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/88/3/picSTTPln.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/88/3/picCs6Rgl.jpg"] [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "1 1/2 - 2", "1/2", "1/4", "1", "2"] [RecipeIngredientParts] ["ground beef", "onion", "tomato sauce", "water", "green pepper", "chili powder", "salt", "ground pepper", "ground oregano", "kidney beans"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 472.5 [FatContent] 19.0 [SaturatedFatContent] 7.0 [CholesterolContent] 77.1 [SodiumContent] 1367.4 [CarbohydrateContent] 42.4 [FiberContent] 12.3 [SugarContent] 8.4 [ProteinContent] 34.5 [RecipeServings] nan [RecipeYield] 2 quarts [RecipeInstructions] Cook ground beef and onion in dutch oven until beef is browned, stirring to crumble. Add remaining ingredients, except beans. Cover and simmer 20 minutes. Stir in beans and continue to cook, covered, 45 minutes. Remove cover and cook 15 minutes more. Makes 2 quarts.
[Name] Dan's Favorite Tex Mex Layered Dip [AuthorId] 8688 [AuthorName] Bev I Am [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-01-23T11:41:00Z [Description] Make and share this Dan's Favorite Tex Mex Layered Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Southwestern U.S. [Keywords] ["Sweet", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "3", "3", "8", "1", "1", NA, NA] [RecipeIngredientParts] ["avocados", "tomatoes", "scallions", "sour cream", "lemon juice", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 201.2 [FatContent] 14.4 [SaturatedFatContent] 4.5 [CholesterolContent] 13.9 [SodiumContent] 163.3 [CarbohydrateContent] 15.9 [FiberContent] 7.3 [SugarContent] 1.8 [ProteinContent] 5.1 [RecipeServings] nan [RecipeYield] 1 Platter [RecipeInstructions] Spread the refried beans on a platter. Peel and mash avocados and spread over the beans. Sprinkle the avocados with lemon juice. Mix the taco seasoning with the sour cream and spread over the avocados. Peel the tomatoes and remove the seeds, then dice. Thinly slice scallions including 1/2 of the green stalk. Combine the tomatoes and scallions and put on as next layer. Cover with Cheddar cheese. Serve with chips.
[Name] Fried Parsley [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2002-01-23T14:06:00Z [Description] Make and share this Fried Parsley recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Scottish", "European", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Free Of...", "Christmas", "< 60 Mins", "Oven", "Deep Fried", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", NA] [RecipeIngredientParts] "parsley" [AggregatedRating] nan [ReviewCount] nan [Calories] 3.6 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 5.6 [CarbohydrateContent] 0.6 [FiberContent] 0.3 [SugarContent] 0.1 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] 1 garnish [RecipeInstructions] Pick over the parsley, removing the large stalks so that neat sprigs remain. Wash it clean and shake it dry in a cloth. Heat the oil in a deep pan to 190C/ 375F degrees. Put the parsley in a frying basket and hold it in the oil for 2 minutes. Drain well and then place in a low heat oven until quite dry, crisp and brittle. Serve over fried, baked, or broiled white fish, such as trout, sole, or whiting.
[Name] Sun-Dried Tomato & Cheddar Skillet Bread [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2002-01-23T14:06:00Z [Description] Make and share this Sun-Dried Tomato & Cheddar Skillet Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Cheese", "Canadian", "High In...", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "1/4", "2", "2", "1", "1/2", "2", "2", "2/3"] [RecipeIngredientParts] ["cornmeal", "flour", "granulated sugar", "baking powder", "cheddar cheese", "sun-dried tomato packed in oil", "eggs", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 539.3 [FatContent] 28.6 [SaturatedFatContent] 8.1 [CholesterolContent] 76.2 [SodiumContent] 437.0 [CarbohydrateContent] 59.3 [FiberContent] 3.6 [SugarContent] 6.8 [ProteinContent] 13.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix all the dry ingredients. Stir in jalapeno, cheddar& chopped tomatoe. In a fresh bowl whisk together the eggs,& milk. Stir liquids into the dry ingredients. Stir in the peanut oil. do not mix too much. Lightly oil a cast iron 8\" skillet& heat it until very hot. Pour in batter& bake at 400f for apprx 40 minutes. N. B. You may also use an 8\" baking pan but allow longer to bake (approximately 20 minutes longer].
[Name] Herbal Shaker [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-23T14:06:00Z [Description] Make and share this Herbal Shaker recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["High Fiber", "Healthy", "Free Of...", "High In...", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["cayenne pepper", "basil", "garlic powder", "thyme", "parsley flakes", "savory", "mace", "onion powder", "black pepper", "sage", "marjoram"] [AggregatedRating] nan [ReviewCount] nan [Calories] 246.5 [FatContent] 4.4 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 33.4 [CarbohydrateContent] 51.3 [FiberContent] 13.8 [SugarContent] 12.2 [ProteinContent] 9.8 [RecipeServings] nan [RecipeYield] 1/4 cup seasoning [RecipeInstructions] Mix together. Put in an airtight container with a shaker lid. Use in place of salt at the table.
[Name] Texas Potatoes [AuthorId] 29561 [AuthorName] Angie [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2002-01-23T14:06:00Z [Description] Yummy sidedish great for potlucks, holidays or just a good dish at dinner time. Easy to make with a taste unlike any other. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] ["Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2 - 1", "1", "1", "2"] [RecipeIngredientParts] ["hash browns", "margarine", "sour cream", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 397.5 [FatContent] 28.4 [SaturatedFatContent] 9.3 [CholesterolContent] 30.5 [SodiumContent] 622.9 [CarbohydrateContent] 28.0 [FiberContent] 2.3 [SugarContent] 1.3 [ProteinContent] 8.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375F degrees. on stove in pan mix sour cream, margarine, and cream of chicken until it becomes a bit runny. Pour hashbrowns into a 9 by 13 inch pan and add liquid mixture on top, mix up so all potatoes are saturated. Bake at 375 for 40 minutes. Take out of oven and top with 2 cups of cheddar cheese, return to oven for 5 minutes or until cheese is melted. This is a family favorite. Yum!
[Name] Good-'n'-Gooey Fresh Peach Cobbler [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT45M [PrepTime] PT25M [TotalTime] PT1H10M [DatePublished] 2002-01-23T14:07:00Z [Description] This is a real Texas peach cobbler with an abundance of juicy fruit and a sweet, biscuit-like batter topping that is crunchy on the surface and doughy inside. This recipe comes from Cheryl and Bill Jamison. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/88/9/pic9Dvt1Q.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/88/9/picbwekvq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/88/9/picOmjIBB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/88/9/picY5HP3R.jpg"] [RecipeCategory] Dessert [Keywords] ["Fruit", "Southwestern U.S.", "Low Protein", "Healthy", "Weeknight", "For Large Groups", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["12 -14", "1/4", "1", "2", "3/4", "3/4", "1/2", "1 1/4", "1", "2", "1"] [RecipeIngredientParts] ["sugar", "fresh lemon juice", "cinnamon", "powdered ginger", "vanilla", "unsalted butter", "flour", "sugar", "baking powder", "milk"] [AggregatedRating] 5.0 [ReviewCount] 28.0 [Calories] 202.5 [FatContent] 6.7 [SaturatedFatContent] 4.0 [CholesterolContent] 17.4 [SodiumContent] 54.1 [CarbohydrateContent] 35.0 [FiberContent] 2.1 [SugarContent] 25.1 [ProteinContent] 2.6 [RecipeServings] 16.0 [RecipeYield] 1 nine x thirteen Cobbler [RecipeInstructions] ["Preheat oven to 350 degrees F.", "In a bowl, mix together all the filling ingredients.", "Set aside.", "The filling will be a bit juicier than most pies.", "Melt butter in a 9x13 baking dish in the oven.", "In another bowl, stir together flour, sugar, and baking powder, and then add the milk.", "Mix until lightly blended.", "Spoon the mixture evenly over the melted butter.", "DO NOT STIR.", "Pour the peach filling evenly over batter.", "Bake 45 minutes.", "Serve warm, with vanilla ice cream or whipped cream if desired." ]
[Name] Frozen Fruit Slushy Stuff [AuthorId] 10934 [AuthorName] KathyShu [CookTime] PT5M [PrepTime] PT30M [TotalTime] PT35M [DatePublished] 2002-01-23T14:07:00Z [Description] Make and share this Frozen Fruit Slushy Stuff recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "Lunch/Snacks", "Fruit", "Kid Friendly", "< 60 Mins", "Freezer", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/2 - 1", NA, NA] [RecipeIngredientParts] ["Jello gelatin", "unsweetened pineapple chunks"] [AggregatedRating] 2.5 [ReviewCount] 2.0 [Calories] 40.5 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 49.5 [CarbohydrateContent] 9.6 [FiberContent] 0.0 [SugarContent] 9.1 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Dissolve jello in 1/2-3/4 cup boiling water.", "Place all chopped fruit in a freezer safe bowl.", "Add dissolved jello, soda and fruit juice to cover fruit.", "(Adjusting fruit juice amount according to the quantity of fruit.] Cover and place in freezer overnight.", "Stir/break up prior to serving.", "If the mixture is in the freezer longer than overnight, it will need thawing time prior to serving.", "Note: If you want to use bananas, stir them in just prior to serving, otherwise they get mushy in the freezing process." ]
[Name] Jalapeno Jam and Corn Muffins [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2002-01-23T14:07:00Z [Description] These tasty hot-sweet muffins will go great with your next barbecue, chili feast, or just plain old beans. Try it, you will like it. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Vegetable", "Tex Mex", "Southwestern U.S.", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "3/4", "1", "1/2", "1/4", "3/4", "1/4", "3", "2", "1 1/2", "3/4"] [RecipeIngredientParts] ["flour", "cornmeal", "baking powder", "salt", "cayenne pepper", "buttermilk", "butter", "sugar", "eggs", "corn kernels"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 205.6 [FatContent] 5.4 [SaturatedFatContent] 2.9 [CholesterolContent] 46.0 [SodiumContent] 192.0 [CarbohydrateContent] 36.7 [FiberContent] 1.6 [SugarContent] 12.7 [ProteinContent] 4.2 [RecipeServings] nan [RecipeYield] 12 muffins [RecipeInstructions] Preheat oven to 375°F. Grease muffin tin. Sift together the flour, cornmeal, baking powder, salt, and cayenne in a bowl and set aside. In another large bowl, beat together buttermilk, butter and sugar. Mix in the eggs, then the corn, blending well after each addition. Add the flour mixture, and stir to combine lightly. Spoon half of the batter (it will be stiff] into the greased muffin tins, filling each cup just 1/3 full. Drop about 1 teaspoon of jelly on top of the batter in each cup. Top with the remaining batter, covering the jelly completely. Bake at 375 degrees for 20-25 minutes, or until they are a deep golden. Serve warm with butter.
[Name] Hot and Sour Soup [AuthorId] 10934 [AuthorName] KathyShu [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2002-01-23T14:07:00Z [Description] After trying many recipes, this one comes the closest to the soup served at my favorite Chinese restaurant. Be sure and have all ingredients cut, measured, etc. before you start, because it goes together fairly quickly once you get going. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/89/2/picRDWidf.jpg" [RecipeCategory] Beans [Keywords] ["Vegetable", "Chinese", "Asian", "Low Cholesterol", "Spicy", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "1", "4", "1", NA, NA, "4", "1", "2", "4", "4", "2", "1/4", "1/4", "1/4", "1", NA, NA] [RecipeIngredientParts] ["hot water", "green onion", "salt", "fresh ground black pepper", "bamboo shoots", "cornstarch", "water", "soy sauce", "rice vinegar", "egg", "green onion top", "Tabasco sauce"] [AggregatedRating] 4.5 [ReviewCount] 15.0 [Calories] 201.4 [FatContent] 8.7 [SaturatedFatContent] 1.9 [CholesterolContent] 56.3 [SodiumContent] 1202.0 [CarbohydrateContent] 15.3 [FiberContent] 2.2 [SugarContent] 4.7 [ProteinContent] 16.9 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Soak wood ear mushrooms in hot water for 30 minutes. Drain and julienne the mushrooms after removing tough center/core of each mushroom. In a wok, over medium heat, add oil. Season pork with salt and pepper. When the oil is hot, add the pork and chopped white onions and stir fry for 2 minutes. Add all mushrooms, bamboo shoots and bean curd. Season with salt and pepper. Sauté for 2 minutes. Add the stock and bring to a boil. Reduce to a simmer and cook for 5 minutes. Dissolve the cornstarch in water. Stir the cornstarch mixture into simmering liquid. Bring back to a boil and cook for 2 to 3 minutes. Reduce the heat to a simmer and add the soy sauce and rice vinegar. In a wide circle, stir in the beaten eggs. Stir gently until the eggs are cooked. Season the soup with Tabasco sauce to desired hotness. Reseason soup with salt and pepper to taste. Serve in bowls, topping with green onion tops and crispy noodles (fried strips of wonton wrappers] if desired. Notes------------. The Tabasco provides the hot, adjust quantity added according to taste. More can be added at the table to allow for additional heat as desired! The rice vinegar provides the sour;, so add more as needed until desired tartness is achieved. The more soy added, the darker the overall color of the broth, but as it is high in sodium, add more in small quantities and taste accordingly, until desired flavor results. White pepper can be substituted for the black pepper. Although the fresh ground black pepper more strongly flavors the soup overall than the white pepper does. Can be made vegetarian by eliminating the pork strips.
[Name] Cinnamon Sugar Monkey Bread [AuthorId] 26416 [AuthorName] duckit [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-01-23T14:07:00Z [Description] Make and share this Cinnamon Sugar Monkey Bread recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/89/3/R1SKiMX8R5wFL6Qh9HZL_Monkey%20Bread_final_3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/89/3/picNYwh8P.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/89/3/ddlHQVoeTkyA3VEzDnTu_Monkey%20Bread_final_1%20copy.jpg"] [RecipeCategory] Breads [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3", "2/3", "1", "3/4 - 1 1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["sugar", "cinnamon", "butter", "margarine", "brown sugar", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 745.0 [FatContent] 36.0 [SaturatedFatContent] 13.8 [CholesterolContent] 35.0 [SodiumContent] 976.6 [CarbohydrateContent] 96.4 [FiberContent] 2.5 [SugarContent] 32.2 [ProteinContent] 10.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] cut entire tube of biscuits into 4 parts lenghth wise. shake rolls in bag with cinnamon and sugar. Spray a bundt pan and arrange coated biscuts in the bottom of pan. Melt oleo and stir in brown sugar,cinnamon and nuts. pour over biscuits in pan. bake at 350 25-30 minutes. let cool and turn out of pan.

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