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[Name] Aunt Bev's Chicken Huntington [AuthorId] 25467 [AuthorName] erinBOberrin [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-01-24T18:24:00Z [Description] Make and share this Aunt Bev's Chicken Huntington recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 30 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["chicken", "Velveeta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 114.6 [FatContent] 8.1 [SaturatedFatContent] 3.7 [CholesterolContent] 16.3 [SodiumContent] 716.9 [CarbohydrateContent] 6.4 [FiberContent] 0.0 [SugarContent] 2.3 [ProteinContent] 4.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] This dish can be made 2 ways. Quickest and easiest: Heat soups, chicken and cheese in pan on stove until cheese is melted, add noodles, heat through. Casserole method: Combine all ingredients in greased casserole, top with croutons, bake at 350 for about an hour. If you like it cheesier, add more. If it looks a little dry, you can add milk to it.
[Name] Polish Delights [AuthorId] 27395 [AuthorName] Manda [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2002-01-24T18:24:00Z [Description] These are great little appetizers to have on hand when "unexpected" guests pop in. We always have a few batches in the freezer, and everyone loves them. I am ALWAYS asked for the recipe (I think by this point, I have it memorized!)lol. I could make these in my sleep!! Note: Servings is approximate. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["oregano", "garlic powder", "Velveeta cheese", "lean ground beef", "sausage", "Worcestershire sauce"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 82.7 [FatContent] 6.4 [SaturatedFatContent] 3.0 [CholesterolContent] 20.3 [SodiumContent] 223.5 [CarbohydrateContent] 1.2 [FiberContent] 0.0 [SugarContent] 0.8 [ProteinContent] 4.7 [RecipeServings] 48.0 [RecipeYield] nan [RecipeInstructions] Brown hamburger and sausage in separate skillets. Drain both. In a pot, add hamburger, sausage, and rest of ingredients and stir until cheese is melted. Put 1 teaspoons of mixture on each bread slice and freeze on cookie sheets for 10 minute or until set. Remove from sheets and place in plastic bags. Freeze. Take out as many as you want to use and place on cookie sheet. Bake at 350 degrees for 10-15 minutes or until hot.
[Name] Green Bean Supreme [AuthorId] 29212 [AuthorName] bert2421 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-01-24T18:24:00Z [Description] I have been using this recipe for ages. I found it in the newspaper years ago and I like to make it when I have company as a side dish with whatever else I happen to be making, i.e. steak, chicken or chops. If you're a garlic lover, then just crush the cloves into the beans rather than leaving them whole. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["7", "1/2", "1/2", "1", "4", "1", "1", NA] [RecipeIngredientParts] ["bacon", "green beans", "mushroom", "garlic", "sweet basil", "thyme"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 249.5 [FatContent] 18.5 [SaturatedFatContent] 6.1 [CholesterolContent] 27.0 [SodiumContent] 341.7 [CarbohydrateContent] 13.7 [FiberContent] 5.1 [SugarContent] 3.6 [ProteinContent] 10.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Parboil beans in salted water 7-10 minutes, then drain. Cut bacon into 1\" slices and begin to fry slowly. Add mushrooms and garlic cloves. Stir and fry until mushrooms are cooked, about 8-10 minutes. Remove garlic cloves. Add the green beans and mix together, then season to taste with salt and pepper.
[Name] Danish Aebleskiver [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-24T18:24:00Z [Description] Found on the Net in response to a request. This information came with the recipe: "Aebleskiver - a Danish dessert, like doughnut holes, but sweeter & much better traditionally served with glogg during the Advent. Cooked in a cast iron pan that resembles an egg poacher. Serve hot with syrup, jam or powdered sugar." [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Danish", "Scandinavian", "European", "Kid Friendly", "Kosher", "< 30 Mins", "Deep Fried", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "1/2", "1/2", "4", "2", "1"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "white sugar", "baking soda", "salt", "butter", "buttermilk"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 117.6 [FatContent] 9.0 [SaturatedFatContent] 2.0 [CholesterolContent] 4.7 [SodiumContent] 115.8 [CarbohydrateContent] 7.7 [FiberContent] 0.2 [SugarContent] 1.2 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 30 Aebleskiver [RecipeInstructions] Note: You will need an aebleskiver pan to cook these properly. Beat the egg whites until stiff. In a separate bowl, mix together the flour, baking powder, salt, baking soda, sugar, melted butter and buttermilk at one time and beat until smooth. Gently fold in the egg whites last. Put about 1 tablespoon of vegetable oil in the bottom of each aebleskiver pan cup and heat until hot. Pour in about 2 tablespoons of the batter into each cup. As soon as they get bubbly around the edge, turn them quickly (the original recipe poster states,\"Danish cooks use a long knitting needle, but a fork will work\"]. Continue cooking, turning the ball to keep it from burning.
[Name] Cherry Cream Fudge [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-24T18:24:00Z [Description] Make and share this Cherry Cream Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Kid Friendly", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1/2", "1/2", "1", "2", "2", "1/2", "1", "1"] [RecipeIngredientParts] ["sugar", "half-and-half", "white corn syrup", "salt", "butter", "margarine", "white vinegar", "vanilla", "marshmallow cream", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 333.3 [FatContent] 14.6 [SaturatedFatContent] 7.0 [CholesterolContent] 28.9 [SodiumContent] 138.4 [CarbohydrateContent] 52.4 [FiberContent] 0.5 [SugarContent] 45.2 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 20-25 squares [RecipeInstructions] In heavy 4 quart saucepan; combine first 6 ingredients. Bring to a boil, stirring constantly until sugar is dissolved. Reduce heat to low. Cook, stirring occasionally until soft ball stage. Remove from heat. Add vanilla and marshmallow cream. Stir well, then add pecans and cherries. Spread in buttered 8x8-inch pan.
[Name] Quick Turkey Chili [AuthorId] 25467 [AuthorName] erinBOberrin [CookTime] PT22M [PrepTime] PT5M [TotalTime] PT27M [DatePublished] 2002-01-24T18:24:00Z [Description] Make and share this Quick Turkey Chili recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Tex Mex", "Southwestern U.S.", "Winter", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "4", "2", "2", "2", "1", "1/2", "1/2", "1", "2", "1", "1", "1"] [RecipeIngredientParts] ["onion", "garlic", "bell peppers", "lean ground turkey", "chili powder", "ground cumin", "salt", "sugar", "white vinegar", "stewed tomatoes", "salsa", "red kidney beans", "pinto beans"] [AggregatedRating] 4.5 [ReviewCount] 15.0 [Calories] 277.2 [FatContent] 7.9 [SaturatedFatContent] 1.9 [CholesterolContent] 59.7 [SodiumContent] 620.0 [CarbohydrateContent] 31.6 [FiberContent] 8.6 [SugarContent] 8.4 [ProteinContent] 21.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Optional garnishes: shredded lowfat cheese, light sour cream, chopped cilantro or onion Heat oil in large saucepan over medium heat. Add onion, garlic,and bell peppers. Cook 3-4 minutes, stirring occasionally. Add turkey, chili powder, cumin, salt, sugar and vinegar. Cook another 5 minutes, stirring to break up turkey. Add tomatoes, salsa, and beans. Bring to a boil. Reduce heat and simmer uncovered for 10 minutes, stirring occasionally.
[Name] Delight [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2002-01-24T18:24:00Z [Description] Make and share this Delight recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "3/4 - 1 1/2", "8", "1", "1/2", "2", "3"] [RecipeIngredientParts] ["flour", "pecans", "butter", "cream cheese", "Cool Whip", "confectioners' sugar", "instant pudding mix", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4273.7 [FatContent] 246.6 [SaturatedFatContent] 154.4 [CholesterolContent] 718.0 [SodiumContent] 2017.9 [CarbohydrateContent] 457.0 [FiberContent] 6.8 [SugarContent] 223.5 [ProteinContent] 68.4 [RecipeServings] nan [RecipeYield] 1 Delight [RecipeInstructions] ["Crust: Mix flour, pecan pieces and melted butter and pat into a sheet cake pan and bake 300* till lightly brown, about 10-12 min.", "Then cool.", "Second Layer: Mix cream cheese, half the cool whip, confectioner's sugar and pour over cooled crust.", "Third Layer: Mix pudding with milk, refrigerate until thick.", "Pour over second layer and top with remaining cool whip.", "NOTES: Second Layer: you can also add peanut butter& use choc and vanilla pudding.", "Third Layer: You can use choc, van, butter pecan, banana or lemon." ]
[Name] Don Pablo Queso Dip [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2002-01-24T18:24:00Z [Description] Make and share this Don Pablo Queso Dip recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/90/2/bspGucAyQXaiZPDqq2hH_8C8A4B25-8E46-4FB4-AF5B-34B7D7A6133F.jpeg" [RecipeCategory] Cheese [Keywords] ["Tex Mex", "Southwestern U.S.", "High In...", "< 60 Mins", "Refrigerator", "Stove Top"] [RecipeIngredientQuantities] ["1", "3", "2", "1", "2", "1"] [RecipeIngredientParts] ["onion", "butter", "Rotel tomatoes & chilies", "stewed tomatoes", "Velveeta cheese", "sharp cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 817.9 [FatContent] 60.0 [SaturatedFatContent] 38.7 [CholesterolContent] 203.9 [SodiumContent] 3258.9 [CarbohydrateContent] 26.1 [FiberContent] 1.1 [SugarContent] 16.8 [ProteinContent] 44.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Saute onion in butter. Add all the tomatoes and cook until thick. Add cheeses and cook to thick and smooth, stirring often. Refrigerate overnight. Heat to eat.
[Name] Food Processor Loaf Bread [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT2H30M [PrepTime] PT5M [TotalTime] PT2H35M [DatePublished] 2002-01-24T18:24:00Z [Description] Fast and easy and good. I got this recipe from my food processor recipe book about 20 years ago. It's real good and faster than the dough setting on my bread machine (although I also love my bread machine). [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/90/3/iTdt1MrgQwCYvmaCXiFt_IMG_20170212_104018.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/90/3/3xBdLLGS1Wx3J1xr9f09_IMG_20170212_104405.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/17903/CWTjykqRvKJtSyFKiHXw_69586B7F-99E6-4881-8A8C-74C72FB0D012.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/90/3/8o8h9uVCTkmUnJp9MP5I_IMG_20170212_114831.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/90/3/2aZCBDM0Qs2WDkJQWeT5_IMG_20201108_171303256 (2].jpg"] [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "Healthy", "Weeknight", "Small Appliance", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "3", "1 1/2"] [RecipeIngredientParts] ["water", "active dry yeast", "sugar", "all-purpose flour", "salt"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 121.6 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 292.0 [CarbohydrateContent] 25.6 [FiberContent] 1.0 [SugarContent] 1.7 [ProteinContent] 3.5 [RecipeServings] 12.0 [RecipeYield] 12 slices [RecipeInstructions] ["Combine water, sugar and yeast in a small bowl and set aside.", "Using steel blade, place flour and salt in bowl of food processor. Pour in yeast mixture through chute; process till dough forms ball.", "Break dough apart and reprocess 2 or 3 times.", "Place dough in BUTTERED bowl; turn dough in bowl to butter all sides.", "Cover and let rise about 1 hour, till doubled in size.", "Punch down, shape into loaf and place in greased loaf pan.", "Let rise till doubled (about 45 minutes].", "Bake in preheated oven (450°] 25 to 30 minutes or till golden brown." ]
[Name] Sausage, Peppers, and Potatoes [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-01-24T18:24:00Z [Description] Make and share this Sausage, Peppers, and Potatoes recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/90/4/IzxSzIXQ5OK7ZTjG5MJA_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/90/4/picQvT8zk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/90/4/picrWRGso.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/90/4/piclV6Fxo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/90/4/picKe5zmy.jpg" ] [RecipeCategory] Low Cholesterol [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "5", "1", "1 1/2"] [RecipeIngredientParts] ["olive oil", "Italian sausage", "green pepper", "potatoes", "water"] [AggregatedRating] 5.0 [ReviewCount] 34.0 [Calories] 817.1 [FatContent] 35.0 [SaturatedFatContent] 11.6 [CholesterolContent] 64.7 [SodiumContent] 1972.4 [CarbohydrateContent] 94.4 [FiberContent] 12.3 [SugarContent] 7.6 [ProteinContent] 32.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In 12 inch skillet, heat oil and brown sausage. Remove from pan. Add peppers, potatoes, onion mix and water. Bring to a boil. Reduce to low and simmer, covered 20 minutes. Return sausage and simmer another 5 minutes, or until potatoes are done.
[Name] Quick Salmon Patties [AuthorId] 25467 [AuthorName] erinBOberrin [CookTime] PT6M [PrepTime] PT5M [TotalTime] PT11M [DatePublished] 2002-01-24T18:24:00Z [Description] Healthy and quick - give these salmon patties a try. Add some homemade tartar sauce (1/4 c. light mayo, 1 T. pickle relish, dash lemon juice, and optional 1 t. horseradish) and some fresh corn on the cob. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/90/5/pic2JigAM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/90/5/picYZ8PXJ.jpg"] [RecipeCategory] < 15 Mins [Keywords] ["Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "1", NA, NA, NA, NA] [RecipeIngredientParts] ["canned salmon", "egg substitute", "fresh parsley", "black pepper", "canola oil", "olive oil", "lemon wedge"] [AggregatedRating] 5.0 [ReviewCount] 20.0 [Calories] 149.5 [FatContent] 4.8 [SaturatedFatContent] 0.8 [CholesterolContent] 81.4 [SodiumContent] 455.8 [CarbohydrateContent] 0.6 [FiberContent] 0.0 [SugarContent] 0.6 [ProteinContent] 25.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine drained and flaked salmon with crushed crackers, egg substitute, Old Bay, and parsley. Form into 4 patties. Sprinkle with pepper. Add a small amount of oil to non-stick pan to coat, turn burner to medium. Add patties, saute until browned, approximately 2-3 minutes on each side. Garnish with lemon wedges and tartar sauce.
[Name] Chocolate Jelly Roll [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2002-01-24T18:24:00Z [Description] Make and share this Chocolate Jelly Roll recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1/2", "1/4", "1/4", "3", "1/2", "1/4", "1", "2", "18", "1", "5", NA, NA] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "salt", "eggs", "sugar", "sugar", "vanilla", "heavy cream", "strawberry ice cream", "strawberry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 598.6 [FatContent] 45.5 [SaturatedFatContent] 26.3 [CholesterolContent] 115.2 [SodiumContent] 149.3 [CarbohydrateContent] 55.0 [FiberContent] 9.5 [SugarContent] 15.7 [ProteinContent] 12.0 [RecipeServings] nan [RecipeYield] 1 Jelly Roll [RecipeInstructions] Preheat oven to 350*. Grease 15 1/2\" X 10 1/2\" X 1\" pan. Line bottom with wax paper. in small bowl, combine flour, cocoa, baking powder and salt. Set aside. In large bowl, beat eggs, sugar, vanilla until thick& pale yellow. Beat in flour& oil mix. Spread in prepared pan. Bake 10-12 min til brown. Sprinkle towel with conf. sugar. Immediately invert cake onto towel. Gently peel off wax paper. Roll warm cake with towel inside. Place seam side down on wire rack. Cool. Unroll cake. Spread filling within 1/2\" of edges. Roll up. Wrap tight in foil. Freeze 2 hours.
[Name] Cream of Broccoli Soup [AuthorId] 20591 [AuthorName] Virginia [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-01-24T18:24:00Z [Description] I ate some cream of broccoli soup somewhere then came home and made this up. You can substitute grated cheddar if you are a purest. We are Velveeta kind of people. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1 -2", "1/2", "3", "2 -3", NA] [RecipeIngredientParts] ["fresh broccoli", "onion", "celery", "Velveeta cheese", "butter", "flour", "milk"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 226.6 [FatContent] 18.6 [SaturatedFatContent] 11.6 [CholesterolContent] 52.1 [SodiumContent] 200.2 [CarbohydrateContent] 12.0 [FiberContent] 2.1 [SugarContent] 1.6 [ProteinContent] 4.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Chop broccoli in small pieces. Put broccoli, onion and celery in small saucepan. Add 1/2 water-cook slowly about 3 minutes. Drain water. Put Velveeta on broccoli mix,to let melt. To make white sauce-----------. Melt butter in skillet. Add flour and stir. Raise heat. Add milk til desired consistency. Pour broccoli mix and white sauce together. Simmer on low a few minutes and serve. Sometimes I add a couple tablespoons of Dijon mustard.
[Name] Boiled Raisin Cake [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2002-01-24T18:24:00Z [Description] Make and share this Boiled Raisin Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "Low Protein", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "1", "1/2", "1", "1", "1", "1", "1", "2"] [RecipeIngredientParts] ["raisins", "water", "sugar", "shortening", "salt", "egg", "vanilla", "baking soda", "cinnamon", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3114.1 [FatContent] 110.5 [SaturatedFatContent] 27.6 [CholesterolContent] 211.5 [SodiumContent] 1515.0 [CarbohydrateContent] 508.3 [FiberContent] 13.3 [SugarContent] 287.3 [ProteinContent] 36.7 [RecipeServings] nan [RecipeYield] 1 Cake [RecipeInstructions] Boil 1 cup of raisins in 2 cups water until reduced to 1 cup water. Drain raisins and add soda to the cup of water. Mix in sugar, shortening, salt, egg, vanilla, cinnamon and flour. Bake 25 minutes at 350F degrees.
[Name] Fudge Cake [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2002-01-24T18:24:00Z [Description] Make and share this Fudge Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "Kid Friendly", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3", "2 1/2", "2", "3", "2 1/2", "1 1/2", "2", "1 1/2", "3"] [RecipeIngredientParts] ["butter", "sugar", "vanilla", "flour", "milk", "baking powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 8010.8 [FatContent] 502.8 [SaturatedFatContent] 260.6 [CholesterolContent] 1593.8 [SodiumContent] 5088.7 [CarbohydrateContent] 813.4 [FiberContent] 26.9 [SugarContent] 512.2 [ProteinContent] 101.8 [RecipeServings] nan [RecipeYield] 1 three layer cake [RecipeInstructions] Cream butter, egg yolks, sugar and vanilla. Add the melted chocolate. Mix together the flour, milk, baking powder and nuts. Add flour mixture to creamed mixture. Fold in egg whites. Bake 325* 40-45 min 3 9\" pans.
[Name] Chocolate Cheesecake [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-01-24T18:24:00Z [Description] Make and share this Chocolate Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "4", "16", "1/2", "1 1/2", "1", "1", NA] [RecipeIngredientParts] ["eggs", "cream cheese", "sugar", "milk", "vanilla", "Cool Whip", "chocolate curls"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 4873.3 [FatContent] 286.8 [SaturatedFatContent] 133.0 [CholesterolContent] 1396.2 [SodiumContent] 6125.4 [CarbohydrateContent] 513.7 [FiberContent] 12.6 [SugarContent] 303.6 [ProteinContent] 102.3 [RecipeServings] nan [RecipeYield] 1 cheesecake [RecipeInstructions] ["Set aside one cup of dry cake mix.", "Mix remaining cake mix with oil and 1 egg.", "spray 9x13 pan with Pam and pat mix in dish to form crust.", "In bowl, mix 3 eggs, softened cream cheese, sugar and the reserved cup of cake mix for 1 min at medium speed.", "Turn on low speed and add milk and vanilla.", "Mix till smooth.", "Pour onto crust and bake 300* for 55-65 min or until center is firm.", "Cool 1 hour then refrigerate for at least 3-4 hours before serving.", "Serve with cool whip and chocolate curls." ]
[Name] Fluffy Peanut Butter Cookies [AuthorId] 27678 [AuthorName] Sackville [CookTime] PT8M [PrepTime] PT30M [TotalTime] PT38M [DatePublished] 2002-01-24T18:24:00Z [Description] These are the ultimate rich peanut butter cookie. Definitely not for every day, but great when you want a special treat, maybe for a child's birthday party or a potluck. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/91/1/picvO82if.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/91/1/17911.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Grains", "Kid Friendly", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "3", "3", "2", "1/4", "1/2", "3", "1", "5 -6"] [RecipeIngredientParts] ["shortening", "butter", "peanut butter", "sugar", "brown sugar", "vanilla", "eggs", "flour", "baking soda", "salt", "creamy peanut butter", "icing sugar", "vanilla", "milk"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 871.5 [FatContent] 42.0 [SaturatedFatContent] 9.7 [CholesterolContent] 63.8 [SodiumContent] 519.5 [CarbohydrateContent] 113.8 [FiberContent] 3.3 [SugarContent] 80.3 [ProteinContent] 15.6 [RecipeServings] 10.0 [RecipeYield] 4 dozen filled cookies [RecipeInstructions] Cream together shortening, peanut butter and sugars. Add vanilla. Add eggs, one at a time, beating well after each one. Mix together flour, baking soda and salt. Add dry ingredients to creamed mixture. Shape into 1 inch balls and place on ungreased baking sheets. Flatten slightly with a fork. Bake at 375 F for about 8 minutes until golden. When you take them out, they will be a bit soft but leave them on the sheet for a couple minutes and they will continue to cook. Remove from the sheet and cool on wire racks. Meanwhile, in a mixing bowl, beat filling ingredients until smooth. Spread on one half of cool cookies and top each with another cookie.
[Name] Veal Scaloppine [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT7M [PrepTime] PT5M [TotalTime] PT12M [DatePublished] 2002-01-24T18:24:00Z [Description] Make and share this Veal Scaloppine 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/17/91/2/picVyXTwU.jpg" [RecipeCategory] Veal [Keywords] ["Meat", "European", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1/2", "4", "1", "1", "1"] [RecipeIngredientParts] ["salt", "pepper", "butter", "parsley", "tarragon", "chives"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 280.7 [FatContent] 15.4 [SaturatedFatContent] 7.2 [CholesterolContent] 149.6 [SodiumContent] 748.4 [CarbohydrateContent] 0.4 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 33.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Pound steaks to 1/8 in. thick. Sprinkle with salt and pepper. Melt butter in 12 inch skillet. Add Steaks and cook on medium high for 3 minutes per side. Add remaining ingredients and cook 1 minute more. Add a little more butter(if needed] to make a sauce.
[Name] Slow Cooker Thai Chicken [AuthorId] 12882 [AuthorName] Claire312 [CookTime] PT4H [PrepTime] PT15M [TotalTime] PT4H15M [DatePublished] 2002-01-24T18:24:00Z [Description] I found this recipe on a Betty Crocker site. The original recipe uses chicken thighs, but this version uses boneless, skinless breasts. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/91/3/VsbbvM9eTvSiou6NoNbZ_Thai%20Chicken%202.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/91/3/FlrixC74Qdm8DxSs7HwN_Thai%20Chicken%201.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/91/3/L7MDFxaQXmYhxq5kMjlQ_Thai%20Chicken%203.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Thai", "Asian", "High Protein", "High In...", "Weeknight"] [RecipeIngredientQuantities] ["1 - 1 1/2", "3/4", "2", "1", "1", "1/4", "1/2", "2"] [RecipeIngredientParts] ["boneless skinless chicken breast", "salsa", "lime juice", "soy sauce", "gingerroot", "peanuts", "peanut butter", "fresh cilantro"] [AggregatedRating] 4.0 [ReviewCount] 49.0 [Calories] 389.0 [FatContent] 23.8 [SaturatedFatContent] 4.7 [CholesterolContent] 72.6 [SodiumContent] 824.5 [CarbohydrateContent] 11.8 [FiberContent] 3.6 [SugarContent] 5.0 [ProteinContent] 35.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place chicken in crockpot. Mix other ingredients except cilantro. Pour over chicken. Cook for 4 hours on low. Sprinkle cooked chicken with cilantro. This is great served with rice!
[Name] Don Pablo's Frijoles A La Charra [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2002-01-24T18:24:00Z [Description] Make and share this Don Pablo's Frijoles A La Charra recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Tex Mex", "Southwestern U.S.", "Mexican", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "3", "1", "1", "1", "1/4", NA, "2"] [RecipeIngredientParts] ["bacon", "onion", "pinto beans", "tomatoes", "garlic powder", "fresh ground pepper", "cilantro"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 407.7 [FatContent] 11.7 [SaturatedFatContent] 3.6 [CholesterolContent] 15.4 [SodiumContent] 193.8 [CarbohydrateContent] 56.6 [FiberContent] 19.0 [SugarContent] 3.0 [ProteinContent] 21.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Saute bacon, jalapeno and onion until well browned. Add the beans, tomato and spices. Bring to a boil and add cilantro. Reduce heat to a simmer and cook for 15 minutes.
[Name] Maggie's Heavenly Hash [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] nan [PrepTime] PT45M [TotalTime] PT45M [DatePublished] 2002-01-24T18:24:00Z [Description] My Grandmother, Maggie, was a marvelous chef. Simple, but good, was her ideal dish. This is one of her signature recipes. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Spring", "Summer", "< 60 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1/2", NA] [RecipeIngredientParts] ["crushed pineapple", "pecans"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 299.4 [FatContent] 31.8 [SaturatedFatContent] 14.6 [CholesterolContent] 81.5 [SodiumContent] 22.6 [CarbohydrateContent] 3.5 [FiberContent] 1.3 [SugarContent] 0.6 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix Jello with 1 cup boiling water and 1/2 cup cold water. Let set until the consistency of egg whites. Beat the whipping cream until stiff. Fold the whipped cream into the Jello; also. Fold in the pineapple with juice, and pecans. Return to refrigerator to let set. Serve on angel food cake slices.
[Name] Slippery Noodles, Pennsylvania Dutch in origin [AuthorId] 27566 [AuthorName] mew Elaine in MD [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-01-24T18:24:00Z [Description] Make and share this Slippery Noodles, Pennsylvania Dutch in origin recipe from Food.com. [Images] character(0) [RecipeCategory] Pennsylvania Dutch [Keywords] ["Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1/2", "3", "1/2 - 3/4"] [RecipeIngredientParts] ["flour", "baking powder", "salt", "hot water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 156.8 [FatContent] 5.1 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 237.0 [CarbohydrateContent] 24.1 [FiberContent] 0.8 [SugarContent] 0.1 [ProteinContent] 3.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Whisk dry ingredients together in a bowl. Cut in Crisco as for pastry until it resembles crumbs. Stir in enough hot water to make a dough almost the consistency of pie crust. Turn onto floured surface, knead briefly and then roll to desired thickness. Cut into squares. Slip into hot simmering broth one at a time. Simmer, uncovered, until tender about 15 minutes.
[Name] Chicken Cordon Bleu Casserole [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT30M [PrepTime] PT25M [TotalTime] PT55M [DatePublished] 2002-01-24T18:24:00Z [Description] My family loved this recipe. All the flavors of the real deal, only quicker to put on the table. It would be a lovely brunch dish too. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/91/7/mawTmAQTQqqrlcoAFyHr_chicken-cordon-bleu-casserole-1894.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/91/7/01473722736.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/91/7/01463021392.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/a_270/v1/img/recipes/17/91/7/bzT7Qm1QjGZz1AfwmzaO_1404172864309.jpg?rotate=270", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/91/7/O6frA0UjTFm5i8F5X4tW_chicken-cordon-bleu-casserole-1890.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/91/7/x32Jy2jcRbiKY5cSI2qB_chicken-cordon-bleu-casserole-1881.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/91/7/8WR8wnPPSamvJKuMm8ft_chicken-cordon-bleu-casserole-1887.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/91/7/01473722637.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/91/7/01459986489.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/91/7/pic9JUYeW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/91/7/picNncYUP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/91/7/pic1zLoe1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/91/7/picQ1iQkT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/91/7/picvW68vk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/91/7/picBZldU6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/91/7/picyXdZ0N.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/91/7/picvbeaEx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/91/7/picVbLZ0C.jpg" ] [RecipeCategory] One Dish Meal [Keywords] ["Chicken Breast", "Chicken", "Pork", "Poultry", "Cheese", "Meat", "Very Low Carbs", "High Protein", "High In...", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", NA, "1/2", "1", "8", "8", "1", "1"] [RecipeIngredientParts] ["skinless chicken breasts", "milk", "egg", "swiss cheese", "ham", "milk"] [AggregatedRating] 4.5 [ReviewCount] 250.0 [Calories] 703.8 [FatContent] 33.9 [SaturatedFatContent] 16.2 [CholesterolContent] 292.8 [SodiumContent] 1831.5 [CarbohydrateContent] 12.9 [FiberContent] 0.0 [SugarContent] 1.2 [ProteinContent] 82.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Dip chicken in egg and milk mixture, then toss with bread crumbs, coating well. Brown in a little oil until golden. Place chicken in a baking dish, add cheese and ham. Mix soup with 1 cup of milk and pour over all. Bake at 350°F for 30-35 minutes, or until tender and bubbly.
[Name] Fruitcake - Sister Hays [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 2002-01-24T18:24:00Z [Description] Make and share this Fruitcake - Sister Hays recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Christmas", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2", "1/2", "1 3/4", "2", "3/4", "3/4", "1/2", "1/2"] [RecipeIngredientParts] ["sugar", "butter", "baking powder", "vanilla", "lemon", "flour", "pecans", "red maraschino cherry", "green maraschino cherry", "pineapple"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 4826.2 [FatContent] 252.5 [SaturatedFatContent] 72.3 [CholesterolContent] 244.0 [SodiumContent] 863.4 [CarbohydrateContent] 633.5 [FiberContent] 45.9 [SugarContent] 370.7 [ProteinContent] 48.8 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Cream sugar and butter. Add: baking powder, vanilla, lemon, flour, pecans, red cherries, green cherries, pineapple, mixed fruit. Put in tube pan and bake 3 hrs at 250F degrees.
[Name] Beef-Macaroni Skillet Supper [AuthorId] 27871 [AuthorName] judi5816 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-01-24T18:24:00Z [Description] Make and share this Beef-Macaroni Skillet Supper recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "2", "1", "1", "2", "2", "1", "1/2"] [RecipeIngredientParts] ["elbow macaroni", "ground beef", "onion", "garlic clove", "tomato sauce", "catsup", "mushrooms", "Worcestershire sauce", "salt"] [AggregatedRating] 2.5 [ReviewCount] 2.0 [Calories] 570.0 [FatContent] 28.1 [SaturatedFatContent] 9.6 [CholesterolContent] 102.8 [SodiumContent] 1192.7 [CarbohydrateContent] 44.2 [FiberContent] 2.6 [SugarContent] 13.7 [ProteinContent] 35.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook macaroni according to package directions. drain and set aside. Add oil to large frying pan over medium heat. Sauté beef, onion, and garlic until beef is browned and onions are limp. Drain excess fat. Add tomato sauce, catsup, mushrooms, Worcestershire sauce, salt, and Italian seasonings; bring mixture to a boil. Add cooked macaroni and simmer uncovered about 5 minutes or until heated through.
[Name] Oriental Casserole( Microwave) [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-01-24T18:24:00Z [Description] Make and share this Oriental Casserole( Microwave) recipe from Food.com. [Images] character(0) [RecipeCategory] Chinese [Keywords] ["Asian", "Microwave", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "1", "1/2", "1", "1/4", "1"] [RecipeIngredientParts] ["ground beef", "onions", "celery", "water", "raw rice", "soy sauce", "pepper"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 592.7 [FatContent] 32.0 [SaturatedFatContent] 9.8 [CholesterolContent] 82.8 [SodiumContent] 1198.5 [CarbohydrateContent] 47.4 [FiberContent] 2.7 [SugarContent] 4.3 [ProteinContent] 28.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients together. Place in covered casserole dish and microwave on high for 25 minutes. Uncover and cook 5 minutes more.
[Name] Easy 5-Ingredient Chili [AuthorId] 29614 [AuthorName] Aubrey [CookTime] PT15M [PrepTime] PT1M [TotalTime] PT16M [DatePublished] 2002-01-24T18:24:00Z [Description] Make and share this Easy 5-Ingredient Chili 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/17/92/1/picMEJgVk.jpg" [RecipeCategory] Beans [Keywords] ["Meat", "Low Cholesterol", "Healthy", "Potluck", "Winter", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", NA, "1", "1", "1"] [RecipeIngredientParts] ["ground beef", "chili powder", "stewed tomatoes", "kidney bean"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 411.3 [FatContent] 18.4 [SaturatedFatContent] 7.0 [CholesterolContent] 77.1 [SodiumContent] 1154.5 [CarbohydrateContent] 34.2 [FiberContent] 6.4 [SugarContent] 14.8 [ProteinContent] 28.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] brown the ground beef. drain. add chili powder to taste, I usually cover the ground beef. add tomato soup. add stewed tomatoes, undrained. add kidney beans, undrained. heat up in skillet. serve.
[Name] Don Pablo Tortilla Soup [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-01-24T18:24:00Z [Description] Make and share this Don Pablo Tortilla Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Poultry", "Cheese", "Vegetable", "Meat", "Tex Mex", "Southwestern U.S.", "Low Cholesterol", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1/4", "2", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["chicken broth", "mild salsa", "sun-dried tomato", "cumin", "cilantro", "lime juice", "tortilla chips", "corn kernels", "avocado", "monterey jack cheese"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 322.9 [FatContent] 16.2 [SaturatedFatContent] 4.5 [CholesterolContent] 12.6 [SodiumContent] 1484.5 [CarbohydrateContent] 35.7 [FiberContent] 7.7 [SugarContent] 8.3 [ProteinContent] 14.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan mix broth, salsa, dried tomatoes and cumin. Bring to a boil, reduce and simmer for 10 minutes or until tomatoes are tender. Mix in 2 tsp of the cilantro and 2 tsp of lime juice. Ladle into 4 bowls. Divide equally among the 4 bowls the remaining cilantro, tortilla chips, corn, avocado and cheese. Offer sour cream if you wish.
[Name] Rhubarb Bread [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2002-01-24T18:24:00Z [Description] Make and share this Rhubarb Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 3/4", "1 1/2", "1", "1", "1", "1", "1/2", "1", "1", "2"] [RecipeIngredientParts] ["flour", "brown sugar", "baking soda", "salt", "egg", "buttermilk", "vanilla", "rhubarb", "flour"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 310.4 [FatContent] 10.0 [SaturatedFatContent] 1.5 [CholesterolContent] 18.4 [SodiumContent] 337.7 [CarbohydrateContent] 51.1 [FiberContent] 1.0 [SugarContent] 27.7 [ProteinContent] 4.4 [RecipeServings] 12.0 [RecipeYield] 1 loaf [RecipeInstructions] Grease and flour loaf pan. In lg. mixing bowl, combine first 4 ing. In another bowl, combine next 4 ing. Mix well. Stir wet ingredients into dry ingredients. Toss rhubarb with the 2 Tbsp flour; fold into batter. Bake at 350* for about 50 minutes. Try the toothpick test and bake longer if necessary.
[Name] Here's My Heart Cookies [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-01-24T18:24:00Z [Description] Make and share this Here's My Heart Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Low Protein", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2 1/2", "1", "7", "3/4"] [RecipeIngredientParts] ["unsalted butter", "brown sugar", "flour", "vanilla", "walnuts"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1886.5 [FatContent] 121.6 [SaturatedFatContent] 63.1 [CholesterolContent] 195.2 [SodiumContent] 39.2 [CarbohydrateContent] 193.4 [FiberContent] 10.4 [SugarContent] 87.1 [ProteinContent] 22.4 [RecipeServings] nan [RecipeYield] 2 1/2 dozen [RecipeInstructions] Cream butter, gradually add sugar, at med speed. Add flour and vanilla; mix well. Shape into ball, wrap in wax paper. Chill 2 hours. Roll dough to 1/4 inch thick on floured surface. Cut with 2 inch heart shaped cookie cutter. Bake at 300* for 25 minutes or until just turning brown at the edges. Cool on rack. Melt chocolate on low heat. Dip half of each cookie in chocolate. Sprinkle with nuts.
[Name] Ice Cream [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2002-01-24T18:24:00Z [Description] Make and share this Ice Cream recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Kid Friendly", "Summer", "Weeknight", "For Large Groups", "No Cook", "Freezer", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "2 1/4", "5", "1/2", "1", "1", "3", "1/4", "1/2 - 3/4"] [RecipeIngredientParts] ["eggs", "sugar", "vanilla extract", "salt", "evaporated milk", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 204.7 [FatContent] 6.7 [SaturatedFatContent] 3.6 [CholesterolContent] 89.4 [SodiumContent] 86.3 [CarbohydrateContent] 30.4 [FiberContent] 0.0 [SugarContent] 25.3 [ProteinContent] 5.7 [RecipeServings] 18.0 [RecipeYield] nan [RecipeInstructions] Beat together the first six ingredients. Then add the next two in and mix. Pour into your gallon ice cream freezer. Fill to instructed level with milk. Follow manufacture's directions from here on.
[Name] Junior's Famous Cheesecake [AuthorId] 28201 [AuthorName] yooper [CookTime] PT1H10M [PrepTime] PT1H [TotalTime] PT2H10M [DatePublished] 2002-01-24T18:25:00Z [Description] When I orignally posted this back in Jan 2002, I said I had not tried this recipe because it looked like a lot of work. Flash forward to Easter 2007..I finally broke down and made this, and I was right, it is indeed, a lot of work. But it is so worth it. This tastes just like the Junior's cheesecake I ordered off of QVC. I made it again last night for a co-workers birthday and brought it in...everyone was swooning and begging for the recipe! Next time I make this I will make the sponge cake layer a day ahead and just cover it tightly with tin foil and leave it out overnight. You do want to make this a day ahead before you plan to serve it as it's best chilled for at least 8 hours. Enjoy!!! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/92/7/rq25FK4ITqG5o7c4OK2G_JUNIOR%27S_FAMOUS_CHEESECAKE_085.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/17927/edwzUB9XRXmfzewRe0ju_IMG_8812.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/17927/MaXDhGDSOKR2Vadm8j3f_328106B0-844C-4F39-BE13-A1E4A49EC68D.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/92/7/YzSqzDsR2KuffqxOiRBi_7A2312FC-E9CD-4C7B-8249-6EB109A63210.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/92/7/ikP7vXQXTTSB2EDe7eJw_20200412_165414.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/92/7/ikP7vXQXTTSB2EDe7eJw_20200412_165414.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/92/7/S0VOGS0e5kLEsLulgtQe_JUNIOR%27S_FAMOUS_CHEESECAKE_087.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/92/7/4hQQ0zgURmWbnIQecZc1_2733C6AC-82CB-45D7-9E30-AAF3ACD28F1B.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/92/7/EWMkriFFRSCU7Z8UO0dZ_IMG_0045.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/92/7/cMX3FhN1QcWyfrEXi0cT_image.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/17927/GW1mReKsSJemYHT1aQzY_E34BE926-F368-49CE-8CA2-2A90CF9F15ED.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/92/7/bJIovIgOSLuh2SOoHpjv_IMG_3639.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/92/7/bJIovIgOSLuh2SOoHpjv_IMG_3639.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/17927/6IIRNfcIS7Gp5aQt9Q7V_IMG_3639.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/92/7/ikP7vXQXTTSB2EDe7eJw_20200412_165414.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/92/7/OA4SVGuwQSwdGSJ1PsAM_10219118231324197.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/92/7/JOPMDuOCQn6VvRCS0JoQ_JUNIOR%27S_FAMOUS_CHEESECAKE_089.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/92/7/iwUQ9pcKSMXNmg3F9lUm_247F1598-93DB-428B-95E8-D67EAB3192CA.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/92/7/K47yhy7wTbaWrEbks8uO_9D760D71-A629-4802-A49F-FB548FD3D4B1.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/92/7/picWQU3S2.jpg" ] [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1", "1", "3", "1/3", "2", "1", "3", "3", "1/4", "4", "1 2/3", "1/4", "1", "2", "3/4"] [RecipeIngredientParts] ["cake flour", "baking powder", "salt", "eggs", "sugar", "sugar", "pure vanilla extract", "unsalted butter", "cream of tartar", "cream cheese", "sugar", "cornstarch", "pure vanilla extract", "eggs", "heavy whipping cream"] [AggregatedRating] 5.0 [ReviewCount] 45.0 [Calories] 538.2 [FatContent] 36.4 [SaturatedFatContent] 20.5 [CholesterolContent] 188.8 [SodiumContent] 322.8 [CarbohydrateContent] 46.3 [FiberContent] 0.1 [SugarContent] 38.1 [ProteinContent] 7.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Sponge cake: Preheat the oven to 350 F and generously butter a 9-inch springform pan. Sift the cake flour, baking powder, and salt together ina medium sized bowl and set aside. Beat the egg yolks together in a large bowl with an electric mixer on high for 3 minutes. Then, with the mixer still running, gradually add the 1/3 cup of sugar and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more. Beat in the vanilla and lemon extracts. Sift the flour mixture over the batter and stir it in by hand until mo more white flecks appear. Then blend in the butter. In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high until frothy. Gradually add the remaining 2 tablespoons sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks, but not be dry]. Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites (don't worry if a few white specks remain]. Gently spoon the batter into the pan. Bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes (watch carefully!] Let the cake cool in the pan on a wire rack while you continue making the cheesecake filling. Do not remove the cake from the pan. Cream Cheese Filling---------------. Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla. Blend in the eggs, one at a time, beating the batter well after each one. Blend in heavy cream. At this point mix the filling only until completely blended (just like they do at Junior's] Be careful not to overmix the batter. Gently spoon the cheese filling on top of the baked sponge cake layer. Place the springform pan in a large shallow pan containing hot water that comes about 1 inch up the side of the pan. Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour. Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight. Remove the sides of the springform pan. Slide the cake off of the bottom of the pan onto a serving plate. Or, if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate. Store any leftover cheesecake in the refrigerator.
[Name] Stollen (German Christmas Bread) [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT1H [PrepTime] PT6H [TotalTime] PT7H [DatePublished] 2002-01-24T18:25:00Z [Description] Do I need to ask about the nutritional value? I'm sure there is some...in the milk, egg...check those calories racking up!! I got this out of our church cookbook. I have not tried to make it YET, so I'm guessing on the prep & cook time. Please review if you make this. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Grains", "Fruit", "Nuts", "German", "European", "Christmas", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["3 1/2", "1/2", "4", "10", "1", "2 1/2", "1 1/2", "2", "5", "2", "1", "1", "1", "1/2", "1", "1/2"] [RecipeIngredientParts] ["milk", "water", "flour", "salt", "butter", "sugar", "fresh lemon rind", "brandy", "raisins", "citron", "pecans", "dates", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3512.9 [FatContent] 171.2 [SaturatedFatContent] 69.8 [CholesterolContent] 456.7 [SodiumContent] 2205.0 [CarbohydrateContent] 464.0 [FiberContent] 28.1 [SugarContent] 224.3 [ProteinContent] 50.5 [RecipeServings] nan [RecipeYield] 5 loaves [RecipeInstructions] Scald milk and cool to lukewarm. Dissolve yeast in water for 10 minutes; add to milk. Add 6 cups flour sifted with salt to make a soft batter. Let raise until double in bulk. Add 1 1/2 cups butter, sugar, egg yolks, lemon rind and brandy; mix thoroughly. Add 4 cups flour slowly, working in until the mixture loosens from the bowl. Now knead in the fruits and nuts, working in well. Divide mixture in five parts. Shape into loaves and place in greased pans. Make two rows of slashes across top of loaves. Let rise to double length in size. Bake 1 hour in 350 degree oven. After removing bread from oven and it has partially cooled, spoon over 1 cup melted butter, let it soak into the bread. Sprinkle with powdered sugar. Put in cool storage for 2 or 3 days to mellow.
[Name] Butter Roll [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-01-24T18:25:00Z [Description] This is one of my MIL's "specialties". Three generations have grown up eating and LOVING this TREAT!! [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "5", "1", "1 1/2", "1/4", "1/4", "1/4 - 1/2", "1", "3", "3"] [RecipeIngredientParts] ["shortening", "flour", "baking powder", "buttermilk", "baking soda", "salt", "butter", "vanilla", "sugar", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 953.7 [FatContent] 39.5 [SaturatedFatContent] 14.4 [CholesterolContent] 34.2 [SodiumContent] 496.6 [CarbohydrateContent] 128.6 [FiberContent] 5.2 [SugarContent] 8.2 [ProteinContent] 19.4 [RecipeServings] nan [RecipeYield] 1 Butter Roll [RecipeInstructions] Make dough with shortening, flour, baking powder, buttermilk, baking soda and salt. Roll out as for a pie crust. Mix butter, vanilla, sugar and cinnamon to make filling. Spread filling over crust and fold crust in half. Sprinkle with sugar and cinnamon. Bake 350* 25 minutes.
[Name] California Appetizer Pizza [AuthorId] 20031 [AuthorName] Pansori [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-24T18:25:00Z [Description] I got this recipe from a Pampered chef cookbook, and my husband and I made it for a Christmas-eve party. It was an absolute hit. Very tasty, and refreshing. [Images] character(0) [RecipeCategory] Cheese [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "2", "2", "1", "1/4", "1/2", "4", "4", "2", "2"] [RecipeIngredientParts] ["avocados", "onions", "lemon juice", "sour cream", "salt", "monterey jack cheese", "plum tomatoes", "fresh cilantro"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 206.1 [FatContent] 12.4 [SaturatedFatContent] 4.3 [CholesterolContent] 26.8 [SodiumContent] 406.2 [CarbohydrateContent] 17.5 [FiberContent] 3.7 [SugarContent] 1.8 [ProteinContent] 7.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Unroll crescent dough; separate into 8 triangles. On a round baking stone arrange triangles in a circles with points in the center and wide ends toward the outside. Using lightly floured rolling pin roll out dough to a 12-inch circle, pressing seams together to seal. Bake 12-15 minutes, or until light golden brown. Remove from oven; cool completely. Mix together avocado, lemon juice, salt, onion and sour cream; mix well. Spread mixture evenly over crust. Shred cheese over avocado mixture. Sprinkle chopped crabmeat and tomato over cheese. Snip cilantro and sprinkle over top. Cut into squares.
[Name] Gingered Cheese Mold [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] nan [PrepTime] PT4H [TotalTime] PT4H [DatePublished] 2002-01-24T18:25:00Z [Description] Make and share this Gingered Cheese Mold recipe from Food.com. [Images] character(0) [RecipeCategory] Gelatin [Keywords] ["Spreads", "Dessert", "Lunch/Snacks", "Pineapple", "Cheese", "Tropical Fruits", "Fruit", "Canadian", "Kid Friendly", "Potluck", "Spring", "Summer", "Winter", "Spicy", "Weeknight", "No Cook", "Refrigerator", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1", "1", "3"] [RecipeIngredientParts] ["reduced calorie cream cheese", "pineapple", "green pepper", "crystallized ginger", "carrots"] [AggregatedRating] nan [ReviewCount] nan [Calories] 24.5 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 17.2 [CarbohydrateContent] 6.1 [FiberContent] 1.1 [SugarContent] 4.0 [ProteinContent] 0.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Line a 2 cup mold or bowl with plastic wrap. Wrap and chill 2 tablespoons of drained pineapple for garnish. In a small bowl combine cream cheese, remaining pineapple, green pepper, ginger and hot pepper sauce. spread evenly into lined mold. Cover. Chill for 4 hours or overnight. Turn out onto serving plate. Remove plastic wrap. Garnish with reserved pinapple and additinal chopped green pepper if desired. Serve with carrots.
[Name] Aebleskiver [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT6M [PrepTime] PT10M [TotalTime] PT16M [DatePublished] 2002-01-24T18:25:00Z [Description] I remember these from a cooking class in Junior High School. This recipe was found on the net and is posted by request-but I can tell you these are good. You will need the Aebleskiver pan to do this. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/93/2/kMlfJo3DSCeHPZhG7BS3_Aebleskiver.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/93/2/picoyZiEC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/93/2/picOZmDUB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/93/2/picINsq5u.jpg"] [RecipeCategory] Breads [Keywords] ["Breakfast", "Scandinavian", "Dutch", "European", "Healthy", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "2", "2", "3", "2", "1", "1", "1"] [RecipeIngredientParts] ["flour", "butter", "buttermilk", "eggs", "sugar", "baking soda", "baking powder", "salt"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 40.8 [FatContent] 0.8 [SaturatedFatContent] 0.4 [CholesterolContent] 19.3 [SodiumContent] 135.2 [CarbohydrateContent] 6.4 [FiberContent] 0.2 [SugarContent] 1.0 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 35 balls [RecipeInstructions] In a medium bowl beat the egg whites to stiff peaks form, set aside. In a large bowl beat yolks and sugar until well blended. Add all remaining ingredients except whites and beat until smooth. Fold in whites until well blended. Heat your greased aebleskiver pan over medium heat. Its ready when drops of water sizzle. Fill each cup with about 1 T. of batter. Cook 2 to 3 minutes on one side, flip and cook 2 to 3 minutes on the other. Both sides should be golden brown and a toothpick inserted into the middle comes out clean. Roll in powdered sugar and serve with jam if desired.
[Name] Tangy Lemon Rice with Peanuts [AuthorId] 12657 [AuthorName] Anu_N [CookTime] PT7M [PrepTime] PT3M [TotalTime] PT10M [DatePublished] 2002-01-24T18:25:00Z [Description] One of my lunch-box favourites and it's sooo easy to make! Although it tastes best served hot, it keeps well for later too. Serve with a coconut chutney (#15042 possibly? :) No no, I'm NOT advertising my recipes!), or plain chilled curds/yoghurt. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/93/3/17933.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Rice", "Grains", "Asian", "Indian", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Potluck", "< 15 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3/4", "1", "1/2", "1/2", "1/8", "1/8", "1", "1/2", "1/4", "1", NA] [RecipeIngredientParts] ["cooked rice", "mustard seeds", "Urad Dal", "black gram", "turmeric powder", "asafoetida powder", "peanuts", "green chili", "salt", "lemon juice", "coriander leaves"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 299.4 [FatContent] 9.7 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 585.0 [CarbohydrateContent] 46.7 [FiberContent] 2.5 [SugarContent] 2.0 [ProteinContent] 7.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Heat oil in a frying pan on medium heat and add mustard seeds and urad dal.", "When mustard starts to splutter, add turmeric powder, chopped chilli, asafoetida, and peanuts.", "Saute for about 2 minutes.", "Then add cooked rice and salt and saute for another 5 minutes.", "Remove from flame, add lemon juice and mix well.", "Garnish with chopped corriander and serve!", "Note: If you don't have cooked rice on hand, cook 1/4 cup of rice in a pressure cooker, or with about 1/2 to 2/3 cup water in a pot; allow it to cool well before using it in the recipe, since warm rice will tend to clump together in the mixture." ]
[Name] Angel Hair with Garlic Spinach and White Beans [AuthorId] 25467 [AuthorName] erinBOberrin [CookTime] PT18M [PrepTime] PT5M [TotalTime] PT23M [DatePublished] 2002-01-24T18:25:00Z [Description] If you're looking for something healthy, and you love garlic, this is for you. Very lowfat, and very high fiber...hearty and filling. To cut prep time, buy bottled minced garlic and a bag of prewashed baby spinach. I serve this with a green salad. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/93/4/picFYBpNw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/93/4/picuGHTpv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/93/4/picpjOlbe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/93/4/picTt8Fss.jpg"] [RecipeCategory] < 30 Mins [Keywords] ["Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "6", "5", "1", "2", "8", NA] [RecipeIngredientParts] ["olive oil", "garlic", "fresh spinach leaves", "cannellini beans", "vegetable broth", "angel hair pasta", "parmesan cheese", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 236.8 [FatContent] 2.1 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 33.3 [CarbohydrateContent] 45.4 [FiberContent] 2.7 [SugarContent] 1.2 [ProteinContent] 8.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook pasta according to package directions, drain, spray with cooking spray, toss, set aside. Heat olive oil in large non-stick saucepan over medium heat. Add garlic, cook until lightly browned (3-4 minutes]. Add spinach and beans, cook 3 minutes. Add broth and bring to a boil. Reduce heat, simmer 3 minutes. Add cooked pasta, cook 2 more minutes, stirring often. Let stand a few minutes before serving. Garnish with parmesan cheese.
[Name] Game Bird Marinade [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-24T18:25:00Z [Description] Make and share this Game Bird Marinade recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "Winter", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "1/4", "1", "1", "1/4", "1/2", "1"] [RecipeIngredientParts] ["dry vermouth", "soy sauce", "prepared mustard", "garlic", "black pepper", "salt", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 545.5 [FatContent] 54.8 [SaturatedFatContent] 7.1 [CholesterolContent] 0.0 [SodiumContent] 5408.0 [CarbohydrateContent] 9.0 [FiberContent] 0.9 [SugarContent] 3.1 [ProteinContent] 8.0 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] In a food processor or blender, combine ingredients and process 2 minutes. Pour over game in a glass dish and refrigerate overnight, turning game occasionally.
[Name] Mennonite Style Chicken Broth [AuthorId] 22868 [AuthorName] Bunsby [CookTime] PT5H [PrepTime] PT10M [TotalTime] PT5H10M [DatePublished] 2002-01-24T18:25:00Z [Description] This broth recipe has been handed down for a few generations and it seems to change a little with each person. I found that I have been able to copy my mother's version pretty accurately. Warning: Don't make this soup if you don't like black licorice flavour. [Images] character(0) [RecipeCategory] Stocks [Keywords] ["Chicken", "Poultry", "Meat", "European", "Winter", "Weeknight", "Stove Top", "Inexpensive"] [RecipeIngredientQuantities] ["1", NA, "1", NA, "2 -3", "1 -2", "5 -6", "10 -15"] [RecipeIngredientParts] ["stewing chicken", "cold water", "onion", "salt", "parsley", "bay leaf", "star anise", "peppercorns"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 2101.0 [FatContent] 161.9 [SaturatedFatContent] 45.5 [CholesterolContent] 565.2 [SodiumContent] 569.9 [CarbohydrateContent] 11.3 [FiberContent] 1.6 [SugarContent] 4.7 [ProteinContent] 140.8 [RecipeServings] nan [RecipeYield] 1 Large pot [RecipeInstructions] ["Place the chicken in a large pot and cover with water to the top.", "Bring to a boil.", "As it boils, skim off the fat.", "Lower heat to a simmer and add the onion and salt.", "Continue to simmer on the lowest heat.", "When it is approximately one hour to serving, add the rest of the seasonings.", "Take the meat out, reserving same for later in the meal.", "Transfer liquid through a sieve to skim out of the broth.", "Serve with homemade noodles and people will never want the store bought stuff again (hopefully!]." ]
[Name] Soft and Chewy Pineapple Cookies [AuthorId] 27395 [AuthorName] Manda [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2002-01-24T18:25:00Z [Description] Even if you don't care for pineapple, this soft and chewy cookie is fantastic! Mom's recipe (and her favorite, as well). Have to laugh, every time I make them, she CANNOT walk past them without taking one. You can add chopped nuts, too if you are a nut fan :) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/93/7/26iKIYhSBScMPf37nNQm_1475382235725780079511.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/93/7/pic918wzh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/93/7/picNl1H08.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Pineapple", "Tropical Fruits", "Fruit", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "1 1/2", "4", "1/2", "1 1/2", "1/2"] [RecipeIngredientParts] ["light brown sugar", "granulated sugar", "shortening", "eggs", "crushed pineapple", "vanilla", "flour", "salt", "baking soda", "baking powder"] [AggregatedRating] 4.5 [ReviewCount] 17.0 [Calories] 1148.0 [FatContent] 44.0 [SaturatedFatContent] 11.0 [CholesterolContent] 84.6 [SodiumContent] 694.8 [CarbohydrateContent] 177.4 [FiberContent] 3.6 [SugarContent] 99.3 [ProteinContent] 13.3 [RecipeServings] nan [RecipeYield] 5 dozen cookies [RecipeInstructions] Stir vanilla into pineapple; set aside. Cream shortening, sugars and eggs. Add pineapple and stir until well blended. In separate bowl, combine flour, salt, baking soda, and baking powder; mix well. Stir flour mixture gradually into pineapple mixture until thoroughly combined. Drop by spoonfuls onto ungreased cookie sheets. Bake at 350 degrees for 12-15 minutes.
[Name] Fluffy Orange Sponge Cake [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-01-24T18:25:00Z [Description] Make and share this Fluffy Orange Sponge 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/17/93/8/pic5C4gIe.jpg" [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Fruit", "Canadian", "Healthy", "Kid Friendly", "Potluck", "Spring", "Summer", "Winter", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1 1/4", "5", "1", "5", "1", "1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["cake flour", "powdered sugar", "vanilla", "cream of tartar", "honey"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 100.9 [FatContent] 1.4 [SaturatedFatContent] 0.5 [CholesterolContent] 59.0 [SodiumContent] 20.0 [CarbohydrateContent] 19.2 [FiberContent] 0.2 [SugarContent] 11.7 [ProteinContent] 2.7 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] ["Combine cake flour and 1/2 cup of the sifted powdered sugar, set aside.", "In small mixer bowl beat egg yolks with electric mixer on high speed about 6 minutes or till thick and lemon coloured.", "Gradually add remaining powdered sugar, beating constantly about 4 minutes.", "Stir in orange peel.", "Wash beaters thoroughly.", "In large mixer bowl beat egg whites, vanilla, and cream of tartar till soft peaks form.", "Gently fold yolk mixture into whites.", "Sift flour mixture over egg mixture, 1/3 at a time and fold in gently.", "Turn into ungreased 9 inch tube pan.", "Bake in 325 degree oven about 55 minutes or till cake springs baack when lightly touched.", "Invert cake in pan, cool thoroughly.", "Remove from pan.", "With a long tined fork, poke holes in top of cake at 1 inch intervals.", "For syrup, in a saucepan combine orange juice and honey.", "Simmer 5 minutes.", "Remove from heat, stir in almond extract.", "Spoon syrup evenly over cake, a small amount at a time, allowing cake to absorb syrup.", "Chill, if desired." ]
[Name] Granny's Pot Roast [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT4H [PrepTime] PT15M [TotalTime] PT4H15M [DatePublished] 2002-01-24T18:25:00Z [Description] Make and share this Granny's Pot Roast recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/93/9/picSyRCcK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/93/9/piclOBgEr.jpg"] [RecipeCategory] Meat [Keywords] ["Weeknight", "Stove Top", "Inexpensive"] [RecipeIngredientQuantities] ["3", "3/4", "4", "1", "8", "4", "6", "1"] [RecipeIngredientParts] ["rump roast", "flour", "bacon grease", "water", "carrots", "potatoes"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 748.6 [FatContent] 31.0 [SaturatedFatContent] 12.1 [CholesterolContent] 172.8 [SodiumContent] 721.3 [CarbohydrateContent] 60.3 [FiberContent] 7.7 [SugarContent] 5.0 [ProteinContent] 54.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Roll the meat in flour and brown in bacon grease in a dutch oven. Add onion soup mix and water. Bring to a boil. Reduce heat and simmer for 3 hours. Add carrots and potatoes and cook until done (about 30 minutes]. Add peas and heat through.
[Name] Vermicelli Salad [AuthorId] 24323 [AuthorName] JoAnn [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-01-24T18:25:00Z [Description] This is one of the best pasta salads I've ever had. It can be enjoyed year round. It makes plenty and will keep for a long time in refrigerator if it doesn't get eaten quickly (which it will!) [Images] character(0) [RecipeCategory] Potluck [Keywords] ["< 30 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "10", "2", "3 -4", "1", NA, "2 - 2 1/2"] [RecipeIngredientParts] ["onion", "pimiento", "green bell pepper", "Cracker Barrel sharp cheddar cheese", "green peas", "dried tarragon", "parsley", "cayenne pepper", "Hellmann's mayonnaise"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 631.2 [FatContent] 32.6 [SaturatedFatContent] 10.6 [CholesterolContent] 52.5 [SodiumContent] 650.2 [CarbohydrateContent] 66.5 [FiberContent] 4.8 [SugarContent] 8.7 [ProteinContent] 19.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Break vermicelli in half and cook in boiling water for 2 minutes, stirring constantly. Remove from fire, cover and let stand 10 minutes. Stir well and drain in colander. Rinse in cold water, drain, and place in large mixing bowl. Add mayonnaise, lemon juice and grated onion. Mix well. Add remainder of ingredients. Taste and add more mayonnaise and seasonings if needed. You may want to add salt. Chill for several hours.
[Name] Crab Rockefeller [AuthorId] 24323 [AuthorName] JoAnn [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-01-24T18:25:00Z [Description] Make and share this Crab Rockefeller recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Crab", "< 30 Mins", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "2"] [RecipeIngredientParts] ["butter", "onion", "frozen chopped spinach", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 364.6 [FatContent] 30.5 [SaturatedFatContent] 19.0 [CholesterolContent] 106.8 [SodiumContent] 1019.8 [CarbohydrateContent] 2.4 [FiberContent] 0.2 [SugarContent] 0.8 [ProteinContent] 20.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Melt butter in pan. Add onion and saute until tender but not brown. Add spinach and mix well. Add crabmeat and cheese. Put in serving dish and serve with crackers or Melba toast.
[Name] Horseradish With Red Beets [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-01-24T18:25:00Z [Description] A fantastic recipe to use with meat dishes, shrimp cocktails, cooked potatoes and on crackers as an appetizer. This recipe was passed on to me by my Russian Grandmother and it has remained the same without any changes for the last 100 plus years. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Vegetable", "Hungarian", "Russian", "Polish", "European", "Low Protein", "Low Cholesterol", "Healthy", "Spicy", "Christmas", "< 60 Mins", "Small Appliance"] [RecipeIngredientQuantities] ["5", "1/2", "2 1/4", "1", "1/2", "2"] [RecipeIngredientParts] ["red beets", "white vinegar", "cold water", "granulated sugar", "salt"] [AggregatedRating] nan [ReviewCount] 2.0 [Calories] 152.0 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1019.5 [CarbohydrateContent] 32.7 [FiberContent] 3.8 [SugarContent] 26.0 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] 5-6 cups [RecipeInstructions] ["Cook scrubbed beets with skins until tender.", "When done, immerse in cold water immediately.", "Let cool slightly, peel and discard skins.", "Shred beets with a medium coarse grater and set aside.", "Scrape horseradish root well to remove any blemishes.", "Cut root into small pieces.", "Measure 1 1/2 cups of vinegar and 1 cup of cold water.", "Add horseradish to blender (a few pieces at a time], cover and process, adding vinegar/water mixture as required until horseradish is well blended; continue to process remainder of horseradish root.", "If necessary, add more vinegar and water in equal amounts so that the horseradish is well chopped and blended.", "In a mixing bowl, add grated beets, sugar, the remainder 3/4 cup of white vinegar and 1 cup of processed horseradish; mix well.", "Add sugar and salt and mix well to incorporate.", "If desired, add more horseradish to suit your taste, also adust seasonings to taste.", "Store any remaining horseradish in a glass jar with a tight fitting lid in the refrigerator.", "Store the jar upside down so that no air gets into the jar, lasts much longer." ]
[Name] Flourless Peanut Butter Cookies [AuthorId] 8688 [AuthorName] Bev I Am [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-01-24T18:25:00Z [Description] This flourless peanut butter cookie recipe is excellent and so easy to make. Your kids will love it and you will too! Because this recipe contains no flour, the true taste of the peanut butter comes through loud and clear! I hope you will enjoy these cookies as much as I do! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/94/3/MufmlxfwRG6joErzi1cg_flourless_pb_cookies17943_1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/94/3/picEc0fCL.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/17943/hXlD0tffTzy8W9b1otXL_peanut%20butter%20cookies%20gluten%20free.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/17943/8vl1pdWLSeGuRhsizHNn_10101439395427138.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/94/3/KSIrSMsKSzW5KEg6oUu7_image.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/94/3/MDCqaPH5TqOMTLR2Ax9w_11061245_10153405625543254_8637883394299747441_n.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/94/3/picZTEQ46.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/94/3/Oo3eEQfSk2SAUsjhWOEA_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/94/3/F76lVqQ0SZ6gvhi3ooSI_1527174530875162481153116994038.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/94/3/01464026382.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/94/3/picK2Q493.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/94/3/pic36nzOd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/94/3/picuy3xFp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/94/3/pic6Yy2nj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/94/3/picaOsl0X.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/94/3/picsj6Pkx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/94/3/picIwRfk2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/94/3/picIJikd7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/94/3/picxk7u0Q.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/94/3/picDXfO9Y.jpg"] [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "Lactose Free", "Free Of...", "< 30 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1"] [RecipeIngredientParts] ["peanut butter", "sugar", "egg", "baking soda"] [AggregatedRating] 5.0 [ReviewCount] 219.0 [Calories] 98.4 [FatContent] 5.6 [SaturatedFatContent] 1.2 [CholesterolContent] 7.8 [SodiumContent] 104.8 [CarbohydrateContent] 10.4 [FiberContent] 0.7 [SugarContent] 9.3 [ProteinContent] 3.0 [RecipeServings] 24.0 [RecipeYield] 24 cookies [RecipeInstructions] Preheat oven to 350* and grease cookie sheets. Beat together peanut butter and sugar in a large bowl with an electric mixer until smooth. Add beaten egg and baking soda to peanut butter mixture and beat until well combined. Roll 1 teaspoon of dough into a ball and place on cookie sheet. Place dough balls one inch apart on cookie sheet and flatten with tines of fork making a cross pattern. Bake until puffed and a golden pale, about 10 minutes. Cool cookies on baking sheet about 2 minutes and then transfer with spatula to rack to cool. May be kept in air tight container at room temperature for 5 days. Makes about 2 dozen cookies.
[Name] Chocolate Kiss Peanut Butter Cookies [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-01-24T18:25:00Z [Description] Make and share this Chocolate Kiss Peanut Butter Cookies recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/94/4/pic9Bzmnh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/94/4/01474753987.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/94/4/picPSbo5c.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/94/4/picYNiSqG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/94/4/pic44jnja.jpg" ] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2/3", "1", "1", "2", "2", "3", "2", "1", NA, "2"] [RecipeIngredientParts] ["butter", "creamy peanut butter", "sugar", "brown sugar", "eggs", "vanilla", "flour", "baking soda", "salt", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 40.0 [Calories] 1026.6 [FatContent] 52.4 [SaturatedFatContent] 25.3 [CholesterolContent] 127.0 [SodiumContent] 941.7 [CarbohydrateContent] 125.8 [FiberContent] 4.5 [SugarContent] 83.1 [ProteinContent] 16.4 [RecipeServings] nan [RecipeYield] 8 dozen [RecipeInstructions] Cream butter and peanut butter. Gradually add sugar and brown sugar, at medium speed until fluffy. Add eggs and vanilla, beat well. Combine dry ingredients. Add to creamed mixture, mixing well. Shape dough into 1-inch balls. Place on ungreased baking sheets. Bake at 350° for 8 minutes. Press a kiss into top of each cookie. Bake 2 more minutes. Cool on wire racks.
[Name] Butter Pecan Banana Cake [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2002-01-24T18:25:00Z [Description] Make and share this Butter Pecan Banana Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "Fruit", "Nuts", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", "4", "1", "1/4", "1/2", "1", "1"] [RecipeIngredientParts] ["banana", "instant butter pecan pudding mix", "eggs", "water", "milk", "confectioners' sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 3989.7 [FatContent] 171.3 [SaturatedFatContent] 27.5 [CholesterolContent] 858.6 [SodiumContent] 4195.1 [CarbohydrateContent] 565.5 [FiberContent] 13.9 [SugarContent] 358.4 [ProteinContent] 61.4 [RecipeServings] nan [RecipeYield] 1 Cake [RecipeInstructions] Mix first 7 ingredients. Beat 4 minutes bake 350* 50 minutes. Top with mixture of last 2 ingredients.
[Name] Scallops With Zucchini [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT10M [PrepTime] PT8M [TotalTime] PT18M [DatePublished] 2002-01-24T18:25:00Z [Description] Make and share this Scallops With Zucchini 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/17/94/6/picgyB2VY.jpg" [RecipeCategory] Low Cholesterol [Keywords] ["< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "3", NA, "1 1/2", "2", "1", "2", "1", NA] [RecipeIngredientParts] ["zucchini", "olive oil", "scallops", "butter", "garlic", "green onions", "tomatoes", "fresh parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 192.6 [FatContent] 6.5 [SaturatedFatContent] 2.0 [CholesterolContent] 46.0 [SodiumContent] 696.7 [CarbohydrateContent] 11.0 [FiberContent] 1.7 [SugarContent] 3.8 [ProteinContent] 22.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In large skillet, heat olive oil, add zucchini, salt and pepper, cook 3 minutes. Remove zucchini from pan. Add scallops to pan. Cook until no longer opaque (about 5 minutes]. Put with zucchini. Add butter to skillet. Add garlic, green onions and tomato. Bring to a boil. boil 1 minute. Add zucchini and scallops. Heat through. Sprinkle with parmesan cheese.
[Name] Beef Patties With Mushrooms And Gravy [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-24T18:25:00Z [Description] Make and share this Beef Patties With Mushrooms And Gravy recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/4", "1", "1 1/2", "1", "1/2", "2", "1/2"] [RecipeIngredientParts] ["egg", "onions", "prepared mustard", "lean ground beef", "water", "fresh mushrooms"] [AggregatedRating] nan [ReviewCount] nan [Calories] 406.8 [FatContent] 20.9 [SaturatedFatContent] 8.4 [CholesterolContent] 166.1 [SodiumContent] 763.3 [CarbohydrateContent] 11.7 [FiberContent] 1.4 [SugarContent] 1.9 [ProteinContent] 41.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In lg. bowl, beat egg; stir in onion, breadcrumbs and mustard. Add beef and mix well. Shape into 4 patties. Cook in ungreased skillet for 5 minutes on each side. Drain. In small bowl, mix gravy, water, horseradish and mushrooms. Pour over patties in pan. Cook uncovered for 5 minutes.
[Name] Salad Supreme [AuthorId] 27395 [AuthorName] Manda [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-01-24T18:25:00Z [Description] This salad is a staple at family get-togethers. Simple and very tasty. You can add any veggies that you like. I have added parboiled broccoli and cauliflower, and it was great! [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] ["Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2 -3", "1", "1", "0.25", "1", "1", "1"] [RecipeIngredientParts] ["onion", "green pepper", "tomatoes", "cucumber", "oregano", "basil", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 420.5 [FatContent] 12.6 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 635.3 [CarbohydrateContent] 61.2 [FiberContent] 1.2 [SugarContent] 6.2 [ProteinContent] 16.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Toss vegetables with remaining ingredients; coat well. Refrigerate several hours. Mix well before serving.
[Name] Fruit Salad [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-24T18:25:00Z [Description] Make and share this Fruit Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Pineapple", "Tropical Fruits", "Fruit", "Kid Friendly", "< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["16", "1", "4", "3", "1", "1", "1/2"] [RecipeIngredientParts] ["Cool Whip", "pineapple chunk", "apples", "grapes", "mandarin orange", "walnuts", "coconut"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 1630.3 [FatContent] 110.4 [SaturatedFatContent] 65.4 [CholesterolContent] 0.0 [SodiumContent] 74.8 [CarbohydrateContent] 167.3 [FiberContent] 19.7 [SugarContent] 136.6 [ProteinContent] 16.0 [RecipeServings] nan [RecipeYield] 2-3 Quarts [RecipeInstructions] Mix together and refrigerate. Enjoy.
[Name] Vince's Easy Hot Sauce [AuthorId] 16365 [AuthorName] Jeff Williamson [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-01-24T18:25:00Z [Description] Make and share this Vince's Easy Hot Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Mexican", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "Spicy", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["3", "6", "1/2", "1", NA] [RecipeIngredientParts] ["roma tomatoes", "bacon grease", "olive oil", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3.9 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.2 [SodiumContent] 0.8 [CarbohydrateContent] 0.3 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 0.1 [RecipeServings] 50.0 [RecipeYield] nan [RecipeInstructions] Wash and\"pull\" stems from Jalapenos and Tomatoes so they remain whole. Do Not cut them off. Place in a Medium Sauce Pan and cover with Water. Bring to a slow boil and cook for 15-20 minutes, turning jalapenos to cook evenly. Drain water and place in food processor or blender. Pulse to chop/blend. Add Garlic Salt and Bacon Grease/Olive Oil. Then salt to taste. For hotter or milder sauce adjust the ratio of jalapenos to Tomatoes. The natural oils from jalapenos are what give it heat. Adding Bacon. Grease/Olive Oil helps incorporate the flavors.
[Name] The Unrouladen Rouladen for one or two [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT30M [PrepTime] PT45M [TotalTime] PT1H15M [DatePublished] 2002-01-24T18:25:00Z [Description] My apology to the true great German Rouladen, this is a clean the cupboard version. I served them with buttered noodles, with the remaining sauce poured over them, carrot/parsnip patties and a small salad .. Do not over cook or the rouladen will be very dry and chewy. The preparation time includes the half hour marinade time, If you wish add about 1 tsp corn starch to the remaining sauce to thicken it. You may use Oriental quick cook noofles they taste good. I like to remove the cover for the last 5 minutes and have them 10" from the broiler. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/95/1/picc24jkH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/95/1/picmL1xK3.jpg"] [RecipeCategory] Meat [Keywords] ["Canadian", "Spicy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "3", "2", "4 -6", NA, "2", "2", "4", "1", "1", "1/4"] [RecipeIngredientParts] ["garlic", "onions", "sun-dried tomatoes", "mushrooms", "hot chili sauce", "ketchup", "tomato juice", "Worcestershire sauce", "red wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 150.4 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1438.8 [CarbohydrateContent] 24.0 [FiberContent] 2.6 [SugarContent] 15.4 [ProteinContent] 5.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Unroll the rouladen and marinade it in the wine for about 1/2 hour (if you do not like to use wine marinade it in applejuice or some other natural tenderizer] Pat dry and leave them unrolled, starting at one (and shared between the two] lay a row of mushrooms Moving up the rouladen put a strip off sun dried tomatoes. Next a row of garlic, then Salt& Pepper to your taste. Beginning at the mushroom end roll it up jelly roll fashioh and secure with two toothpicks. Next mix together the chili sauce,ketsup,tomatoe juice,worcestershire& black bean sauce, mix well. Place rouladen in an over proof dish Pour the sauce over cover tightly and bake in a 350f oven for 30 minutes. Pour any remaining sauce over your potatoes or buttered noodles.
[Name] Easy Vegetable and Cheese Lasagna [AuthorId] 25467 [AuthorName] erinBOberrin [CookTime] PT1H5M [PrepTime] PT3M [TotalTime] PT1H8M [DatePublished] 2002-01-24T18:25:00Z [Description] Here's a lasagna recipe that you can enjoy without too much guilt. To serve on work nights, assemble the night before, pop in oven when you get home. Relax, have a glass of wine, and eat in an hour! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/95/2/picqW522K.jpg" [RecipeCategory] European [Keywords] ["Winter", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "6", "1/2", "1", "1/2", "1", "1/2", "8"] [RecipeIngredientParts] ["mushroom", "fresh spinach leaves", "red bell pepper", "fat-free ricotta cheese", "nutmeg", "lowfat mozzarella cheese"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 290.9 [FatContent] 9.8 [SaturatedFatContent] 4.4 [CholesterolContent] 24.2 [SodiumContent] 913.0 [CarbohydrateContent] 35.1 [FiberContent] 1.8 [SugarContent] 14.0 [ProteinContent] 15.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 375 degrees.", "Spray 11x7 inch baking dish with cooking spray.", "Combine ricotta and nutmeg, set aside.", "Layer ingredients as follows: Spread about a cup of the sauce on bottom of dish; 3 noodles over sauce to cover; another cup of the sauce; ricotta mixture and vegetables; 1/2 of the mozzarella; remaining 3 noodles; remaining sauce.", "Cover with foil, bake about 1 hour (until noodles are cooked].", "Remove foil, add remaining cheese, bake 5 minutes.", "Let stand 5-10 minutes before serving." ]
[Name] Slow Cooked Oriental Pork Chops [AuthorId] 7108 [AuthorName] TheDancingCook [CookTime] PT8H [PrepTime] PT10M [TotalTime] PT8H10M [DatePublished] 2002-01-24T18:25:00Z [Description] Make and share this Slow Cooked Oriental Pork Chops recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/95/3/O7Wk23QVTbiNTXr6MslE_image.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "High Protein", "High In...", "Weeknight", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "2", "1", "1/4", "1/4", "2", "1/4", "1", "1"] [RecipeIngredientParts] ["garlic clove", "soy sauce", "chicken broth", "brown sugar", "cornstarch", "cold water"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 332.2 [FatContent] 21.1 [SaturatedFatContent] 5.8 [CholesterolContent] 75.0 [SodiumContent] 1123.5 [CarbohydrateContent] 9.9 [FiberContent] 0.2 [SugarContent] 7.0 [ProteinContent] 24.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In pan, brown chops both sides in oil then transfer to crockpot.", "Add garlic to drippings in pan, cook and stir about 1 min or until golden brown.", "Stir in soy sauce, broth, brown sugar, pepper flakes and cook and stir until dissolved.", "Pour over chops, cover& cook 7-8 hours on low heat.", "Remove chops.", "Combine corn starch& cold water until smooth and stir into slow cooker.", "Return chops, cover, set to high heat and cook for 20 minutes.", "Serve over white rice or with a boxed oriental style rice." ]
[Name] Mexican Lasagna [AuthorId] 25467 [AuthorName] erinBOberrin [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2002-01-24T18:25:00Z [Description] Make and share this Mexican Lasagna 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/17/95/4/picCASss8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/95/4/picEfhbmd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/95/4/picSnwZ6p.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/95/4/pickbkr5k.jpg"] [RecipeCategory] Poultry [Keywords] ["Meat", "Tex Mex", "Southwestern U.S.", "Mexican", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1 1/2", "16", "1", "3/4", "8", "4", "4"] [RecipeIngredientParts] ["lean ground turkey", "onion", "tomato sauce", "salsa", "light cottage cheese", "egg substitute", "corn tortillas", "light monterey jack cheese", "light cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 78.0 [Calories] 219.2 [FatContent] 6.3 [SaturatedFatContent] 2.0 [CholesterolContent] 42.6 [SodiumContent] 1164.7 [CarbohydrateContent] 21.2 [FiberContent] 4.1 [SugarContent] 6.0 [ProteinContent] 21.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Brown turkey, drain (if necessary]. Add seasoning packet, onion, tomato sauce and salsa. Simmer 5-7 minutes. Combine cottage cheese and egg in small bowl. Spray 9 x 13 pan with cooking spray. Assemble lasagna in the following order: 1/2 meat mixture, 1/2 tortillas, 1/2 cottage cheese mixture, 1/2 cheese, repeat. Bake at 350°F for 25 minutes. Let stand 10 minutes before serving.
[Name] Freezer Coleslaw [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2002-01-24T18:25:00Z [Description] Make and share this Freezer Coleslaw recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Canning", "Freezer"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "2", "1", "1"] [RecipeIngredientParts] ["cabbage", "carrot", "green pepper", "salt", "wine vinegar", "sugar", "celery seed", "mustard seeds"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 188.1 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 720.1 [CarbohydrateContent] 46.8 [FiberContent] 2.8 [SugarContent] 43.5 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 10-12 containers [RecipeInstructions] Mix veggies with salt. Let stand one hour. Squeeze out juice. Set aside. Boil vinegar, sugar and seeds. Cool. Mix with veggies. Put into small freezer proof containers. (Butter bowls work great].
[Name] Crab Cakes [AuthorId] 28727 [AuthorName] Cookingrvc [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2002-01-24T18:25:00Z [Description] This recipe was adapted from one on the Epicureous.com cooking site. It does not produce the ususal 'Old Bay' or bready type crab cake, but instead, allows the crab to be the focus. [Images] character(0) [RecipeCategory] Crab [Keywords] ["< 60 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["2", "2", "4", "1", "1", "4", "4", "4", NA, "1", "3", "6"] [RecipeIngredientParts] ["eggs", "heavy cream", "Dijon mustard", "lemon juice", "dried tarragon", "onions", "panko breadcrumbs", "panko breadcrumbs", "unsalted butter"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 335.4 [FatContent] 12.5 [SaturatedFatContent] 6.1 [CholesterolContent] 131.5 [SodiumContent] 560.5 [CarbohydrateContent] 34.4 [FiberContent] 2.1 [SugarContent] 3.0 [ProteinContent] 20.2 [RecipeServings] nan [RecipeYield] 14-24 large-small crab cakes [RecipeInstructions] In bowl, combine crab meat, breadcrumbs, an 1 cup panko. In small bowl, whisk eggs well and add cream, whisking. Add cream mixture, mustard, lemon juice, tarragon, onion, and salt/pepper to crab mixture and combine well. In a large skillet, heat 1 tablespoon of butter over moderate heat until foam subsides. Take mounded tablespoon full of crab mixture in hand, and pat panko onto the crab cake to coat (don't try to dip it in the panko as the cake will fall apart]. Drop cake into pan and sauté for 2 to 3 minutes; until deep golden. Carefully turn over and cook 2 to 3 minutes more. The cakes may be cooked a few hours ahead. Place on a cookie sheet and cover. When ready to serve, reheat in 350°F oven for 10 to 15 minutes.
[Name] Lemon Brussels Sprouts [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-24T18:26:00Z [Description] If you like your veggies well done increase cooking time but for best flavor keep them crisp. I love the lemon parsley flavor of this recipe [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/95/7/picNMyLdx.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Canadian", "Free Of...", "< 30 Mins", "Stove Top", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1/4", "1/4", NA] [RecipeIngredientParts] ["Brussels sprouts", "butter", "fresh lemon juice", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 69.8 [FatContent] 3.5 [SaturatedFatContent] 1.9 [CholesterolContent] 7.6 [SodiumContent] 45.8 [CarbohydrateContent] 9.1 [FiberContent] 3.1 [SugarContent] 2.2 [ProteinContent] 3.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Bring a pot of water to a rolling boil and drop in the sprouts; cook for 6 minutes. Drain and plunge the sprouts into ice water to stop the cooking. Drain again. Melt butter in a skillet over medium heat, add sprouts, stirring to coat them evenly Cook over med-low heat for 5 minutes. Raise heat and add remaining ingredients; toss and serve immediately.
[Name] Pumpkin,Spinach and Feta Salad [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-24T18:26:00Z [Description] Make and share this Pumpkin,Spinach and Feta Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "Free Of...", "< 15 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["3", "4", "3", "20", "7", "6", NA, NA, NA] [RecipeIngredientParts] ["pine nuts", "arugula leaves", "cherry tomatoes", "pumpkin", "feta cheese", "salt", "black pepper", "extra virgin olive oil"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 202.0 [FatContent] 14.4 [SaturatedFatContent] 7.2 [CholesterolContent] 40.1 [SodiumContent] 537.4 [CarbohydrateContent] 11.1 [FiberContent] 2.5 [SugarContent] 5.5 [ProteinContent] 9.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat frying pan until hot, add pine nuts and stir fry for 1-2 minutes, until lightly golden. Remove nuts from pan and cool. Arrange the spinach and rocket leaves on a serving platter, then top with the tomatoes, pumpkin and cheese. Scatter the toasted pine nuts over, then season salad lightly with the salt and pepper. Drizzle with the olive oil before serving.
[Name] Honey Teriyaki Salmon [AuthorId] 25467 [AuthorName] erinBOberrin [CookTime] PT12M [PrepTime] PT8H [TotalTime] PT8H12M [DatePublished] 2002-01-24T18:26:00Z [Description] If you like salmon, you'll love this recipe! This is another recipe my husband developed based on one of our restaurant favorites. This is now about the only way we eat salmon. Even our 1 and 4 year olds eat this. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/95/9/picsEo61q.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/95/9/picjzGq3X.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/95/9/picWmVnCC.jpg"] [RecipeCategory] Healthy [Keywords] ["Weeknight", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4"] [RecipeIngredientParts] ["salmon fillet", "honey"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 272.9 [FatContent] 5.0 [SaturatedFatContent] 0.9 [CholesterolContent] 52.3 [SodiumContent] 2845.9 [CarbohydrateContent] 28.7 [FiberContent] 0.1 [SugarContent] 27.6 [ProteinContent] 27.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large ziploc bag, marinate salmon in teriyaki at least 4 hours, or overnight. Preheat grill on high. Place salmon meat side down on grill for 3 minutes. Rotate 1/4 turn (don't flip], cook 3 minutes. Flip so skin side is now down. Brush with honey. Cook 6 minutes, or until no longer pink.
[Name] Special Scottish Swede [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2002-01-24T18:26:00Z [Description] This is a more modern Scottish recipe. Makes a nice change from mashed potatoes and is a great accompaniment to most beef, pork, or lamb dishes [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Fruit", "Vegetable", "Scottish", "European", "Low Protein", "Low Cholesterol", "Free Of...", "Christmas", "Thanksgiving", "St. Patrick's Day", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", NA, NA] [RecipeIngredientParts] ["onion", "bacon drippings", "butter", "sweet apples", "nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 150.3 [FatContent] 7.3 [SaturatedFatContent] 2.2 [CholesterolContent] 4.5 [SodiumContent] 34.4 [CarbohydrateContent] 21.2 [FiberContent] 5.1 [SugarContent] 14.6 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Boil the swede until tender (about 20 minutes] and drain. Meanwhile, fry the onion in the oil and after 2 minutes add the drippings and apples. Cook for 10 minutes over medium heat. Mash the swede and add to the pan. Season and stir well. Sprinkle a little grated nutmeg on top and serve. For the Vegetarian option please use butter.
[Name] Penne Gorgonzola With Chicken and Roma Tomatoes [AuthorId] 25467 [AuthorName] erinBOberrin [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-01-24T18:26:00Z [Description] Although I usually post healthy recipes, this one does not fall into that category! It is rich, creamy and decadent. If you like cream sauces, watch out!! This is a recipe my husband developed based on a dish at an Italian restaurant. I think his is just as good. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Penne", "Poultry", "Meat", "European", "Kid Friendly", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "1", "1/2 - 1", "1", "4", "1/4", "1", "2"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "penne pasta", "butter", "heavy cream", "gorgonzola", "parmesan cheese", "nutmeg", "roma tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 643.2 [FatContent] 40.5 [SaturatedFatContent] 24.6 [CholesterolContent] 159.6 [SodiumContent] 390.7 [CarbohydrateContent] 48.1 [FiberContent] 6.5 [SugarContent] 0.7 [ProteinContent] 23.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Grill or broil chicken breasts; slice into thin strips.", "Cook pasta according to package directions.", "Toss with olive oil, return to pot.", "While pasta and chicken are cooking, melt butter in medium saucepan, heat to boiling, stirring constantly, boil 1 minute.", "Slowly add heavy cream, heat to a boil to reduce, stirring constantly.", "Boil for 2 minutes.", "Reduce heat, add Gorgonzola, parmesan and nutmeg.", "Stir until melted.", "Serve sauce over noodles, top with chicken and chopped tomatoes." ]
[Name] Chicken Breast Stuffed With Feta Cheese, Sun-Dried Tomato [AuthorId] 29629 [AuthorName] Terrence Maguire [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2002-01-24T18:26:00Z [Description] A stuffed chicken breast where the sweetness of the sun-dried tomatoes harmonizes with the saltiness of the Feta cheese. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/96/2/5sjhE8CLSeuFFUJBFn6x-062-feta-tomato-chicken.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/96/2/DNNR2d1jQxKwFzhax4je-024-feta-tomato-chicken.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/96/2/9diZoztGQCurllKjcNPI-018-feta-tomato-chicken.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/96/2/picHZ39Cb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/96/2/pic13e7Vs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/96/2/pichpXUpA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/96/2/picz6PrR0.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Cheese", "Meat", "High Protein", "High In...", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1", "6", "5", "1", "8", "1/2", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["boneless skinless chicken breasts", "red bell pepper", "garlic cloves", "sun-dried tomatoes", "thyme", "feta cheese", "olive oil", "salt", "pepper", "green onion"] [AggregatedRating] 5.0 [ReviewCount] 97.0 [Calories] 369.3 [FatContent] 16.8 [SaturatedFatContent] 9.8 [CholesterolContent] 129.1 [SodiumContent] 962.0 [CarbohydrateContent] 16.9 [FiberContent] 1.6 [SugarContent] 5.5 [ProteinContent] 36.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sauté garlic and red bell pepper, in Olive Oil, for about 3 minutes (just enough to\"combine\" the flavors]. Put aside to cool. In a bowl, combine Feta cheese, breadcrumbs, thyme, sun-dried tomatoes, and garlic and red pepper mixture. Toss until well mixed (this will be your \"stuffing\"]. Lay a flattened piece of chicken breast on a cutting board or your counter. Put a 1/4 of the above mixture on the flattened chicken breast like you would be making a burrito and roll as tight as you can get it. Secure it with a toothpick or butcher string. Place chicken breast \"roll\" on a baking sheet (I spray it with Pam so it doesn't stick], brush with olive oil (this gives it a nice golden brown texture], and season with salt and pepper. Preheat oven to 350°F. Cook for about 35 minutes or until the internal temperature reaches 180°F. I guess you could try it on a grill, but I never attempted it yet! Garnish with chopped green onion and serve hot.
[Name] Asian Asparagus [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2002-01-24T18:26:00Z [Description] The asparagus should still be crunchy when you serve them. If you use very thin asparagus cut the cooking time back. You can also use this recipe for broccoli [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/96/3/piczpa6x1.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Canadian", "< 15 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", "1/4", "1", "2", "1", "1", "1", "1", "2", "1/4", "2"] [RecipeIngredientParts] ["fresh asparagus", "water", "sugar", "garlic", "reduced sodium soy sauce", "oyster sauce", "dry sherry", "crushed red pepper flakes", "green onions"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 49.9 [FatContent] 2.4 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 174.1 [CarbohydrateContent] 5.5 [FiberContent] 2.5 [SugarContent] 2.3 [ProteinContent] 2.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut asparagus into 2\" pieces. Heat oil in wok or large skillet (high heat]. Add asparagus, stir fry for 1 minute. Add water& sugar to the asparagus, cover and steam for 2 minutes, shake the pan a few times Combine the remaining ingredients. Uncover wok and add remaining ingredients and cook for 1 minute, stirring to coat the asparagus with the spice mixture. Serve immediately.
[Name] Lemon Squares [AuthorId] 8688 [AuthorName] Bev I Am [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2002-01-24T18:26:00Z [Description] If you love lemon the way our family does you will love these lemon squares! Just the slightest hint of coconut in the bottom layers gives it just the right touch. Lemony delicious layer completes the top! Hmmmmm! So delicious you won't be able to stop at just one! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/96/4/picoA1yVG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/96/4/pictz5sRd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/96/4/picKx5cbf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/96/4/picF1hVPY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/96/4/picXkRZ1q.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/96/4/picBzw98M.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/96/4/picziLSFy.jpg"] [RecipeCategory] Breads [Keywords] ["Dessert", "Weeknight", "Oven", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/4", "1", "1/2", "1/2", "2", "4", "1/2", "1", NA] [RecipeIngredientParts] ["all-purpose flour", "unsalted butter", "powdered sugar", "sweetened flaked coconut", "sugar", "eggs", "fresh lemon juice", "baking powder", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 66.0 [Calories] 138.4 [FatContent] 6.2 [SaturatedFatContent] 3.8 [CholesterolContent] 34.2 [SodiumContent] 22.4 [CarbohydrateContent] 19.7 [FiberContent] 0.3 [SugarContent] 13.4 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 36 squares [RecipeInstructions] Preheat oven to 350°F degrees. Butter 13x9x2-inch baking pan. In food processor combine 2 cups flour, butter pieces, 1/2 cup powdered sugar and the coconut. Process until moist clumps form. Press onto the bottom of the prepared pan. Bake about 20 minutes, until edges are golden. In a large bowl, whisk together 2 cups sugar, eggs, lemon juice, baking powder and the remaining 1/4 cup flour until well blended. Pour over hot crust. Bake until topping is set and light brown, about 25 minutes. Cool in the pan on a wire rack. Cut into squares and dust tops with powdered sugar. Can be made 1 day ahead. Cover with plastic wrap. Makes 36 squares.
[Name] Sauerkraut Salad [AuthorId] 27395 [AuthorName] Manda [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2002-01-24T18:26:00Z [Description] Ahh, sauerkraut...one of those things you'd never dreamed you'd grow to like when you were a kid! This is a great, unusual twist on plain old sauerkraut. Fast and easy..great for picnics and barbeques. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/96/5/MeB0yg9TqS6vwTbR7bDg_apple-cider-sauerkraut-4237.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/96/5/ZzOFdfjeSROVxISbvfNC_apple-cider-sauerkraut-4221.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/96/5/f9PrCnrXRESh8FgKN4VX_apple-cider-sauerkraut-4231.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/96/5/pic2Eyi6o.jpg" ] [RecipeCategory] Lactose Free [Keywords] ["Free Of...", "< 15 Mins", "Refrigerator", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "1/2", "1/2", "3/4", "1/3", "1/3"] [RecipeIngredientParts] ["sauerkraut", "celery", "green pepper", "onions", "salt", "pepper", "sugar", "cider", "white vinegar"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 224.1 [FatContent] 12.2 [SaturatedFatContent] 1.7 [CholesterolContent] 0.0 [SodiumContent] 708.5 [CarbohydrateContent] 29.7 [FiberContent] 2.8 [SugarContent] 27.1 [ProteinContent] 1.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix chopped vegetables with sauerkraut. Heat sugar, oil, vinegar, salt, and pepper over low heat just until sugar dissolves. Cool and pour over vegetables. Chill overnight.
[Name] Peaches Continental [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-01-24T18:26:00Z [Description] Make and share this Peaches Continental recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1/4", "2", "3", "2"] [RecipeIngredientParts] ["light rum", "sour cream", "sour cream", "brown sugar"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 69.9 [FatContent] 2.8 [SaturatedFatContent] 1.5 [CholesterolContent] 4.8 [SodiumContent] 6.7 [CarbohydrateContent] 10.3 [FiberContent] 1.2 [SugarContent] 8.8 [ProteinContent] 1.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Arrange peach halves, cut side up, in 9 inch pie plate. Sprinkle evenly with rum. Spoon 1 T. sour cream into center of each peach. Sprinkle brown sugar and almonds evenly over peaches. Bake at 350* for 30 minutes.
[Name] Yellow Angel Cake [AuthorId] 27922 [AuthorName] Iron Bloomers [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 2002-01-24T18:26:00Z [Description] This is a "heavenly" cake with a unique flavor combo. Well worth the effort, though it is not difficult to make. From an old Farm Journal cookbook [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1/2", "1 1/3", "1/2", "1/2", "1/2", "1 1/2", "1/4", "3/4"] [RecipeIngredientParts] ["eggs", "cold water", "sugar", "vanilla extract", "flour", "salt", "cream of tartar"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 181.6 [FatContent] 2.6 [SaturatedFatContent] 0.8 [CholesterolContent] 105.8 [SodiumContent] 84.1 [CarbohydrateContent] 34.5 [FiberContent] 0.4 [SugarContent] 22.5 [ProteinContent] 4.8 [RecipeServings] 12.0 [RecipeYield] 1 ten inch cake [RecipeInstructions] Beat egg yolks till thick and lemon colored; add water and beat again till thick. Slowly add sugar, beating well after each addition (total beating time 10 minutes--do not under beat]. Fold in flavorings. Fold in flour that was sifted with salt. Beat egg whites till foamy. Add cream of tartar. Beat till stiff and glossy--not dry. Fold into batter. Pour into ungreased 10-inch tube pan. Bake in preheated 350° oven about 1 hour. To test doneness, gently press top (it should spring back]. Invert pan and cool completely. To remove from pan, run knife around inner and outer ring and invert over rack; remove pan and turn right side up. Serve plain, frosted or glazed.
[Name] Hunter's Sauce [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT12M [PrepTime] PT8M [TotalTime] PT20M [DatePublished] 2002-01-24T18:26:00Z [Description] Make and share this Hunter's Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "2", "1/3", "1/2", "3", "2"] [RecipeIngredientParts] ["butter", "salt", "black pepper", "onions", "white wine", "chopped tomato", "water", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 92.2 [FatContent] 3.1 [SaturatedFatContent] 1.7 [CholesterolContent] 6.7 [SodiumContent] 804.2 [CarbohydrateContent] 9.1 [FiberContent] 2.1 [SugarContent] 3.6 [ProteinContent] 5.1 [RecipeServings] nan [RecipeYield] 3 cups (about) [RecipeInstructions] Melt butter in 10 inch skillet. Add mushrooms, salt, and pepper. Fry for 3 minutes. Add onion, fry 1 more minute. Add wine. Cook on high 2 minutes. Add tomatoes, cook 5 minutes. Mix water and cornstarch, add to skillet stirring until bubbly.
[Name] Country Apple Pie [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2002-01-24T18:26:00Z [Description] Make and share this Country Apple Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "Low Protein", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "5", "3/4", "4", "1", "1/2", "1", NA, NA] [RecipeIngredientParts] ["sliced apples", "sugar", "flour", "cinnamon", "salt", "heavy cream", "sugar", "cinnamon"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 2258.4 [FatContent] 123.8 [SaturatedFatContent] 63.6 [CholesterolContent] 326.1 [SodiumContent] 1801.5 [CarbohydrateContent] 289.8 [FiberContent] 16.4 [SugarContent] 207.5 [ProteinContent] 13.9 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] Put apples in lg. bowl. In sm. bowl mix remaining ingredients. Add to apples and mix well. Place in crust. Mix and sprinkle a little cinnamon and sugar on top, (1 T each]. Bake at 350* for 50-60 minutes.
[Name] Huevos Rancheros [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-01-24T18:26:00Z [Description] Make and share this Huevos Rancheros recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Tex Mex", "Southwestern U.S.", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/4", "1/4", "4", "3", NA] [RecipeIngredientParts] ["black beans", "salsa", "water", "eggs", "cheese", "cilantro"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 287.4 [FatContent] 10.8 [SaturatedFatContent] 5.0 [CholesterolContent] 225.1 [SodiumContent] 762.2 [CarbohydrateContent] 29.1 [FiberContent] 9.3 [SugarContent] 2.9 [ProteinContent] 19.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In 10 inch skillet mix beans, salsa, and 1/4 c. water. Heat to boiling. Carefully break eggs into skillet on top of bean mixture. Reduce heat and simmer, covered for 5 minutes. Sprinkle with cheese. Garnish with cilantro.
[Name] Sister Little's Spice Cake [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-01-24T18:26:00Z [Description] Make and share this Sister Little's Spice 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/17/97/1/piclt3dnA.jpg" [RecipeCategory] Breads [Keywords] ["Dessert", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "2 1/2", "1", "1", "1 1/2", "3/4", "1", "1 1/4", "3/4", "1/3", "3", "3/4"] [RecipeIngredientParts] ["flour", "baking powder", "salt", "baking soda", "brown sugar", "shortening", "molasses", "ginger", "clove", "nutmeg", "eggs", "buttermilk"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 5710.7 [FatContent] 175.8 [SaturatedFatContent] 45.1 [CholesterolContent] 641.9 [SodiumContent] 5158.9 [CarbohydrateContent] 969.3 [FiberContent] 14.0 [SugarContent] 516.1 [ProteinContent] 76.9 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Mix all ingredients and pour into a greased pan. Add spices to suit your taste. Bake 20 minutes at 350*.
[Name] Dried Beef And Noodle Casserole [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-01-24T18:26:00Z [Description] Make and share this Dried Beef And Noodle Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "5", "2", "1", "1", "1"] [RecipeIngredientParts] ["butter", "milk", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 272.1 [FatContent] 12.9 [SaturatedFatContent] 6.5 [CholesterolContent] 76.2 [SodiumContent] 1640.8 [CarbohydrateContent] 22.7 [FiberContent] 1.1 [SugarContent] 2.3 [ProteinContent] 16.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brown dried beef in butter. Cook and drain noodles. Combine all ingredients; mix. Pour into casserole dish. Bake at 350 dregrees for 25 minutes.
[Name] Ginger Vegetable Lo Mein [AuthorId] 25467 [AuthorName] erinBOberrin [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-01-24T18:26:00Z [Description] This is a wonderful, light lo mein. If you've never tried fresh gingerroot, try it--it has great flavor combined with the sesame oil. You could also try different combinations of vegetables. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/97/3/picl796J2.jpg" [RecipeCategory] Asian [Keywords] ["< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "3/4", "10", "2", "1", "1", "2", "1", "2", "1", "1/8", "2", "1/3", NA] [RecipeIngredientParts] ["boiling water", "egg", "red bell pepper", "garlic cloves", "crushed red pepper flakes", "sugar snap peas", "snow peas", "salt"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 311.9 [FatContent] 17.9 [SaturatedFatContent] 2.7 [CholesterolContent] 31.0 [SodiumContent] 242.2 [CarbohydrateContent] 32.5 [FiberContent] 3.6 [SugarContent] 1.7 [ProteinContent] 7.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place mushrooms in small bowl with boiling water, let stand 20 minutes while proceeding with recipe. After 20 minutes, drain mushrooms and reserve 1/2 cup liquid. Chop mushrooms. Cook noodles according to package directions, toss with 1 tsp sesame oil, return to pan. Combine egg whites and egg. Heat 1 tsp cooking oil and 1 tsp sesame oil in large skillet over medium heat. Add egg mixture. Cook without stirring until egg is set (about 2-3 minutes]. Flip egg and cook until set on other side. Remove from pan and cut into short strips. Heat remaining 1 tsp cooking oil and 1 tsp sesame oil in same skillet on medium-heat heat. Add mushrooms, red bell pepper, garlic, ginger, crushed red pepper, and peas. Cook and stir for 2-3 minutes. Add mushroom liquid and teriyaki sauce. Bring to a low boil, cook for 3-4 minutes. Toss with noodles and egg strips, sprinkle with salt if desired. Serve with low-sodium soy sauce.
[Name] Orange Sauced Butter Cake [AuthorId] 27922 [AuthorName] Iron Bloomers [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 2002-01-24T18:26:00Z [Description] Make and share this Orange Sauced Butter Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "2", "1", "1", "1/2", "1", "1", "2", "4", "3/4", "1/3", "3"] [RecipeIngredientParts] ["flour", "sugar", "salt", "baking powder", "baking soda", "buttermilk", "butter", "vanilla", "eggs", "sugar", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 508.5 [FatContent] 22.6 [SaturatedFatContent] 13.6 [CholesterolContent] 125.5 [SodiumContent] 467.2 [CarbohydrateContent] 71.4 [FiberContent] 0.8 [SugarContent] 47.4 [ProteinContent] 6.2 [RecipeServings] 12.0 [RecipeYield] 1 ten inch tube cake [RecipeInstructions] Preheat oven 325°. Grease and flour a 12-cup bundt pan or 10-inch tube pan. Stir together dry ingredients; set aside. Cream butter and sugar till light and fluffy. Beat in eggs one at a time, till well combined; add vanilla. Alternately work in dry ingredients and buttermilk until well mixed. Pour into prepared pan. Bake at 325° for 55-70 minutes. Check for doneness with toothpick. • While cake bakes, make sauce: Combine all ingredients in small sauce pan; bring to simmer over medium heat for 2 minutes, till sugar is dissolved. Keep warm. When cake comes from oven, immediately poke all over with a fork, fairly deeply. Spoon sauce slowly over cake till pan is empty. Let cake cool 30 minutes, then remove from pan. Finish cooling.
[Name] Chocolate-Chip Feather Pancakes [AuthorId] 20031 [AuthorName] Pansori [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2002-01-24T18:26:00Z [Description] I just threw this together one morning when my 2-year old was on one of his hunger strikes. turned out better than expected. Of course, my son didn't touch it, but my husband, his mom and his grandma couldn't get enough. VERY GOOD! [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Kid Friendly", "High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "2", "1/2", "1", "1", "2", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking powder", "salt", "egg", "milk", "chocolate chips"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 239.8 [FatContent] 11.2 [SaturatedFatContent] 4.3 [CholesterolContent] 40.9 [SodiumContent] 590.4 [CarbohydrateContent] 32.0 [FiberContent] 1.4 [SugarContent] 11.9 [ProteinContent] 5.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In mixing bowl thoroughly stir together flour, sugar, baking powder and salt. Combine egg, milk and cooking oil; add all at once to dry ingredients, beating until blended. Pour in chocolate chips. Mix well. Bake on hot lightly greased griddle. Makes about 32 dollar-size pancakes or 6-8 4-inch pancakes.
[Name] Highly Rated Chicken Spectacular [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT30M [PrepTime] PT25M [TotalTime] PT55M [DatePublished] 2002-01-24T18:26:00Z [Description] A nice dinner for company or family. Serve with a green salad and rolls. You may assemble all the ingredients ahead and refrigerate until you are ready to bake, or bake it and freeze it. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Meat", "Potluck", "< 60 Mins", "Oven", "Freezer", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1", "1", "2", "1", "1", NA] [RecipeIngredientParts] ["chicken", "Uncle Bens wild rice", "pimientos", "mushroom", "onion", "French style green beans", "mayonnaise", "water chestnut"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 89.2 [FatContent] 2.5 [SaturatedFatContent] 0.6 [CholesterolContent] 5.6 [SodiumContent] 434.2 [CarbohydrateContent] 15.6 [FiberContent] 3.7 [SugarContent] 4.1 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix all ingredients and a large bowl. Pour into a 13x9 baking dish. Bake at 350 degrees for 25-30 minutes.
[Name] Arabian Pita Bread [AuthorId] 18391 [AuthorName] najwa [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2002-01-24T18:26:00Z [Description] This doesnt taste exactly like arabian pita, but it is close. So quick and easy, and tastes better with arabian dishes (hummous, falafel, shawerma, etc). I make it when i can't get arabian pita, great with "fooll muddames" as well. This is my Mom's recipe. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/97/7/picuUrA0O.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/97/7/jiInC4SWR7uk8A7ymfV7_Pita Bread_0086.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/97/7/N1uoG3eDQfemZERWQi4c_Pita Bread_0073.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/97/7/tdfIvDkBRqmDiV47Ikke_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/97/7/piccrI7zU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/97/7/picAAhCFr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/97/7/picdSxU1J.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/97/7/picJgVo4z.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/97/7/picgedFI4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/97/7/picDIQUDj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/97/7/pick91Pux.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/97/7/picGuvOHw.jpg"] [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Breakfast", "Grains", "Lebanese", "Southwest Asia (middle East]", "Asian", "Low Cholesterol", "Kid Friendly", "Kosher", "Spring", "Summer", "Weeknight", "Freezer", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1 1/2", "1 -2", "3", "1", "1/2", "6"] [RecipeIngredientParts] ["instant yeast", "water", "sugar", "flour", "salt"] [AggregatedRating] 5.0 [ReviewCount] 103.0 [Calories] 120.5 [FatContent] 4.8 [SaturatedFatContent] 0.6 [CholesterolContent] 0.1 [SodiumContent] 68.2 [CarbohydrateContent] 16.6 [FiberContent] 0.7 [SugarContent] 0.5 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 18 Pitas [RecipeInstructions] Mix yeast, water and sugar. Set aside. In a large bowl, combine flour, dried milk and salt. Pour in the oil and yeast/water mixture and stir well. You might need to add more flour or water, depending on the absorbency of the flour. Knead dough briefly, divide into 18 egg sized balls. Place on a floured surface, cover and let rest for 15-30 minutes. Roll one ball out and cook in a skillet until large \"bubbles\" form. Flip pita over and cook the other side for a few more minutes. I flatten it out with a spatula. Keep bread warm (wrap in a towel or place in a ziploc bag] while cooking the rest of the bread. These freeze well.
[Name] Sauteed Salmon [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-01-24T18:26:00Z [Description] Make and share this Sauteed Salmon 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/17/97/8/piczQ2Wwi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/97/8/01495581144.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/97/8/picTFRb72.jpg"] [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "High In...", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "5", NA, "1", "1/2", "3"] [RecipeIngredientParts] ["salmon fillets", "butter", "lemon juice", "dill weed"] [AggregatedRating] 5.0 [ReviewCount] 65.0 [Calories] 352.3 [FatContent] 23.0 [SaturatedFatContent] 11.2 [CholesterolContent] 119.8 [SodiumContent] 254.3 [CarbohydrateContent] 0.2 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 34.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In 12 inch skillet, heat 3 Tbsp butter. Add filets, skin side down, and saute on low heat for about 10 min turning often. Add salt and pepper to taste. Sprinkle with lemon juice and dill. Remove to serving plate. Add 2 Tbsp butter, and cream. Cook and stir 1 minute. Pour over salmon. Serve with lemon slices.
[Name] Grilled Chicken/Veggie Kabobs With Greek Yogurt Sauce [AuthorId] 28727 [AuthorName] Cookingrvc [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2002-01-24T18:26:00Z [Description] Always loved the taste of Greek Yogurt sauce that accompanies Chicken Souvlaki and Gyros. Created this recipe so that I could enjoy it at home. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Greek", "European", "Summer", "< 60 Mins"] [RecipeIngredientQuantities] ["16", "1", "4", "3", "1", NA, "6", "2", "3", "2", "2", NA, NA, NA, NA] [RecipeIngredientParts] ["plain yogurt", "cucumber", "olive oil", "garlic cloves", "white vinegar", "chicken cutlets", "zucchini", "onions", "green peppers", "potato", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 196.3 [FatContent] 9.0 [SaturatedFatContent] 3.3 [CholesterolContent] 15.9 [SodiumContent] 77.1 [CarbohydrateContent] 24.5 [FiberContent] 4.1 [SugarContent] 14.2 [ProteinContent] 7.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For yogurt sauce: Mix all ingredients and refrigerate overnight. For chicken and veggies: Cut chicken breasts into 2\" pieces. Marinate in one of the prepared Good Seasons dressing for at least 1 hour. (The other one will be used for basting] Remove chicken from marinade--discard marinade. Alternately thread chicken, zucchini, onions, and green peppers on skewer (can cook veggies separately from chicken if desired] On separate skewers thread potatoes. Preheat grill until hot. Baste potatoes with dressing and place on grill, turning and basting occasionally--cook until browned. Grill chicken until cooked, basting occasionally. Veggies are done when they're tender and darkened around the edges. Brush both sides of pita with olive oil and grill for 3 minutes each side. Serve chicken, veggies, and potatoes with yogurt sauce and pitas.
[Name] Cathy's Mandarin Cake [AuthorId] 25467 [AuthorName] erinBOberrin [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2002-01-24T18:26:00Z [Description] You've got to try this one! My mom makes it for family gatherings and the recipe is always requested. I make it for friends and the recipe is always requested. It is so moist and delicious, you won't believe it. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Kid Friendly", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "3", "3/4", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["eggs", "mandarin oranges", "Cool Whip", "instant vanilla pudding", "vanilla", "crushed pineapple"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 285.7 [FatContent] 20.4 [SaturatedFatContent] 6.8 [CholesterolContent] 52.9 [SodiumContent] 142.9 [CarbohydrateContent] 24.9 [FiberContent] 1.0 [SugarContent] 23.3 [ProteinContent] 2.3 [RecipeServings] 12.0 [RecipeYield] 1 nine x thirteen cake [RecipeInstructions] Directions for cake-------------. Mix all cake ingredients together in stand mixer and beat. (If mixing by hand, make sure oranges are broken up] Pour into greased cake pan and bake 30-35 minutes at 325 degrees. Cool cake before frosting. Frosting-----------. Mix together (with spoon] Cool Whip, dry pudding mix, vanilla and pinapple, w/juice. Spread on cake; can serve right away, or keep refrigerated until ready to serve.
[Name] Marinated Pork Kebabs [AuthorId] 29212 [AuthorName] bert2421 [CookTime] PT30M [PrepTime] PT25M [TotalTime] PT55M [DatePublished] 2002-01-24T18:26:00Z [Description] Make and share this Marinated Pork Kebabs 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/17/98/1/picFZmc81.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/98/1/picztEqkY.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Broil/Grill", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2 - 2", "3/4", "1/4", "1/2", "2", "1", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["boneless pork loin", "soya sauce", "vinegar", "Worcestershire sauce", "dry mustard", "sage", "salt", "black pepper", "garlic clove"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 484.1 [FatContent] 41.7 [SaturatedFatContent] 8.5 [CholesterolContent] 71.4 [SodiumContent] 1170.7 [CarbohydrateContent] 2.3 [FiberContent] 0.3 [SugarContent] 0.8 [ProteinContent] 23.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut pork into 1\" cubes and place in a shallow pan. Combine remaining ingredients in a screw top jar and shake until well blended. Pour marinade over pork. Cover and refrigerate several hours, turning occasionally. Drain meat; pat dry and tread on skewers. Heat remaining marinade to brush on kebabs during cooking. Broil slowly 5\" from coals for about 25 minutes. Turn skewers frequently and brush with marinade during cooking. Vegetables may also be served in this way. Thread mushrooms, green peppers, onion wedges or apple on skewers and brush with marinade. Broil for 15-20 minutes.
[Name] Sesame Ginger Shrimp and Vegetable Packets [AuthorId] 25467 [AuthorName] erinBOberrin [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-01-24T18:26:00Z [Description] Here's a recipe I modified from one of those Reynolds foil ads. It's quick and healthy. Whatever you do (unless you know you don't like it!), don't leave out the fresh ginger. To me, it makes the recipe! Add brown or white rice, soy sauce for a condiment, and you have a meal! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/98/2/picLvn5iS.jpg" [RecipeCategory] Very Low Carbs [Keywords] ["Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "2", "1/2", "1"] [RecipeIngredientParts] ["shrimp", "mushroom", "fresh broccoli florets", "red bell pepper", "garlic", "fresh ginger", "fresh ginger"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 143.1 [FatContent] 2.6 [SaturatedFatContent] 0.5 [CholesterolContent] 220.9 [SodiumContent] 264.8 [CarbohydrateContent] 4.1 [FiberContent] 0.6 [SugarContent] 1.1 [ProteinContent] 25.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat grill to med-high or oven to 450 degrees. Use either foil cooking bags, or pieces of aluminum foil to make a cooking pouch. Add shrimp and vegetables, top with garlic, ginger and oil. To grill: Place foil pouch on grill rack, cook for 15-20 minutes, or until shrimp is no longer pink. To bake in oven: Place pouch in cake pan or cookie sheet with sides. Bake 25-30 minutes, or until shrimp is no longer pink.
[Name] P.E.I. Potato Pudding [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 2002-01-24T18:26:00Z [Description] Prince Edward Island, Canada's tiniest province, is famous for its potatoes. This is an old fashioned dish; the recipe is from a Mme. Benoit cookbook, and she gives credit to "Dolly", her hostess in Summerside, PEI. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/98/3/L2IupBcDSpyhLZgcj7V5-PEI-Potato-Pudding.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/98/3/picN5oNrh.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Canadian", "Low Protein", "Kid Friendly", "Kosher", "Potluck", "Christmas", "Thanksgiving", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "1/4", "1/4", "2", "2"] [RecipeIngredientParts] ["potatoes", "onion", "carrot", "salt", "pepper", "savory", "butter"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 160.3 [FatContent] 8.3 [SaturatedFatContent] 5.2 [CholesterolContent] 23.6 [SodiumContent] 372.2 [CarbohydrateContent] 20.3 [FiberContent] 3.3 [SugarContent] 3.8 [ProteinContent] 2.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F; generously butter a medium-sized casserole dish and set aside. In a mixing bowl, combine potatoes, onions, carrots, salt, pepper and savory; stir in the cream. Place in prepared casserole dish and dot top with butter. Bake, covered, for 45 minutes; uncover and bake for an additional 15 minutes or until a golden crust has formed.
[Name] Cretons [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H10M [PrepTime] PT6M [TotalTime] PT1H16M [DatePublished] 2002-01-24T18:26:00Z [Description] This French Canadian recipe is posted by request. The Lumber Jacks used to take this with them into the woods. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/98/4/picJC9RKO.jpg" [RecipeCategory] Spreads [Keywords] ["Pork", "Meat", "Canadian", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "1", "1 1/2"] [RecipeIngredientParts] ["ground pork", "milk", "onion", "garlic", "salt", "pepper", "clove", "allspice"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 2158.1 [FatContent] 111.4 [SaturatedFatContent] 42.5 [CholesterolContent] 460.9 [SodiumContent] 3888.3 [CarbohydrateContent] 133.7 [FiberContent] 9.0 [SugarContent] 14.1 [ProteinContent] 146.2 [RecipeServings] nan [RecipeYield] 1 pound [RecipeInstructions] In a large sauce pan add all the ingredients except the bread crumbs. Using 2 knives mince the meat mixture as it beging to cook over medium heat. Cook for 1 hour stirring often and breaking up-you really want this minced fine. When the hour is up, add the bread crumbs and cook for 10 minutes more. Remove from heat, cool and place in the fridge in a clean container.
[Name] Soft Raisin Cookies [AuthorId] 27678 [AuthorName] Sackville [CookTime] PT12M [PrepTime] PT20M [TotalTime] PT32M [DatePublished] 2002-01-24T18:26:00Z [Description] Make and share this Soft Raisin Cookies recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/98/5/picKihukU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/98/5/picEl9mBK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/98/5/pic1LufZl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/98/5/pichCSOJR.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1 3/4", "2", "1", "3 1/2", "1", "1", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["water", "raisins", "shortening", "butter", "sugar", "eggs", "vanilla extract", "flour", "baking powder", "baking soda", "salt", "ground cinnamon", "ground nutmeg", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 38.0 [Calories] 965.5 [FatContent] 36.8 [SaturatedFatContent] 9.2 [CholesterolContent] 62.0 [SodiumContent] 690.2 [CarbohydrateContent] 152.9 [FiberContent] 3.9 [SugarContent] 87.2 [ProteinContent] 11.1 [RecipeServings] nan [RecipeYield] 6 dozen [RecipeInstructions] Combine raisins and water in a small saucepan; bring to a boil and cook for three minutes. Remove from the heat and let cool but do not drain. In a mixing bowl, cream shortening or butter with sugar. Add eggs and vanilla. Mix dry ingredients together and gradually add to creamed mixture. Blend thoroughly. Stir in nuts and raisins, along with the water the raisins were boiled inches. Drop by spoonfuls onto greased baking sheets. Bake at 350° for 12-14 minutes.
[Name] Banana Delight [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2002-01-24T18:26:00Z [Description] Make and share this Banana Delight recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2 - 1", "1", "1", "1", "8", "2", "3"] [RecipeIngredientParts] ["flour", "butter", "pecan meal", "confectioners' sugar", "Cool Whip", "cream cheese", "banana instant pudding", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3461.6 [FatContent] 218.9 [SaturatedFatContent] 141.4 [CholesterolContent] 596.0 [SodiumContent] 1707.5 [CarbohydrateContent] 320.0 [FiberContent] 5.1 [SugarContent] 135.8 [ProteinContent] 62.4 [RecipeServings] nan [RecipeYield] 1 Delight [RecipeInstructions] Mix flour, butter and 3/4 of the nut meal together. Press in bottom and sides of pan and bake 15 minutes 350*. Let cool and place in freezer. Mix together, conf. sugar, Cool Whip, cream cheese. When creamy, spread over crust. Mix 2 small boxes banana cream pudding, cold milk, pour over cream cheese layer. put remainder of Cool Whip over top. Sprinkle with remaining nut meal or chopped nuts.
[Name] Quick Butternut Squash Soup [AuthorId] 25467 [AuthorName] erinBOberrin [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-01-24T18:26:00Z [Description] Here's a quick, light and creamy soup that warm you on the coldest night. Add some hearty whole grain bread and a tossed salad to make a very satisfying meal. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/98/7/znRaTaX8RnedD1igvyYm_BUTTERNUTSOUP2%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/98/7/picvazEYG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/98/7/tQfUOCTpQoWRa1jzxh62_BUTTERNUTSOUP3%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/98/7/3dCHkxTnQe2CLczSJfP6_BUTTERNUTSOUP1%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/98/7/picvmosOz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/98/7/picAH79G4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/98/7/picplvDn9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/98/7/pic27TDfw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/98/7/pic9AwzCD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/98/7/pic6cfxDE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/98/7/picLBicZR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/98/7/piccVN22O.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/98/7/pic9Kr4VG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/98/7/picCVXshl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/98/7/picCG1cYk.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Winter", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1/2", "1/8", "3", "1 1/2", NA] [RecipeIngredientParts] ["olive oil", "garlic", "onion", "fresh sage", "salt", "ground black pepper", "fat-free chicken broth", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 160.0 [Calories] 68.9 [FatContent] 1.1 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 663.2 [CarbohydrateContent] 15.0 [FiberContent] 2.6 [SugarContent] 3.2 [ProteinContent] 1.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Add oil, garlic and onion to large stockpot over medium heat. Saute for 3-4 minutes. Add sage, salt, pepper, broth and squash. Bring to a boil. Cover, reduce heat and simmer for 20 minutes (or until squash has a tender consistency]. Use stick blender to lightly puree, leaving some chunks, or puree half of the soup in a food processor or blender and return to pot. Garnish with parmesan cheese and more fresh sage (if desired].
[Name] Shana's Easy French Bread Appetizer [AuthorId] 25467 [AuthorName] erinBOberrin [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2002-01-24T18:26:00Z [Description] Make and share this Shana's Easy French Bread Appetizer recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Broil/Grill", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4"] [RecipeIngredientParts] ["mayonnaise", "parmesan cheese", "green onion"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 339.8 [FatContent] 4.7 [SaturatedFatContent] 2.2 [CholesterolContent] 8.8 [SodiumContent] 678.6 [CarbohydrateContent] 58.4 [FiberContent] 2.5 [SugarContent] 2.8 [ProteinContent] 15.9 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Mix up the ingredients, spread over sliced bread, and broil til golden brown. That's it!
[Name] Greek Chicken Salad Pitas [AuthorId] 25467 [AuthorName] erinBOberrin [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-01-24T18:26:00Z [Description] These pita sandwiches are packed with flavor. They are great to serve for guests for a nice lunch. You can often buy kalamata olives from the deli section of the grocery store, the gourmet food case, or with the regular olives. If you need to save time, buy precooked, cubed chicken. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Greek", "European", "Spring", "Summer", "< 30 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "4 -5", "1", "2", "1/4", "1/2", "1", "2", NA, NA] [RecipeIngredientParts] ["chicken breasts", "feta cheese", "kalamata olives", "cucumber", "fresh parsley", "light mayonnaise", "plain fat-free yogurt", "dried oregano", "garlic", "lettuce"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 128.9 [FatContent] 9.5 [SaturatedFatContent] 3.7 [CholesterolContent] 22.6 [SodiumContent] 391.9 [CarbohydrateContent] 6.3 [FiberContent] 0.4 [SugarContent] 4.2 [ProteinContent] 4.9 [RecipeServings] 4.0 [RecipeYield] 8 filled pita halves [RecipeInstructions] Combine all salad ingredients in large mixing bowl. Combine dressing ingredients in small bowl. Add dressing to salad mixture and stir well. Cover and chill in refrigerator for at least an hour. To serve, line each pita half with lettuce leaves and 1/2 cup salad.
[Name] Beef Tips [AuthorId] 26041 [AuthorName] Dana-MMH [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2002-01-24T18:26:00Z [Description] Make and share this Beef Tips 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/17/99/0/5xlpyAPOSxGdaqmTLZ0o_BT%205%20-%20final_3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/99/0/bxnvlKdORDCuHvc2iyod_BT%206%20-%20final_4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/99/0/01462160937.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/99/0/picTfuiEe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/99/0/01492558352.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/99/0/picUo1LGP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/99/0/picJTJkdK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/99/0/picjO09u2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/99/0/picRrJjSo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/99/0/01502054616.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/99/0/pictDD54L.jpg"] [RecipeCategory] Meat [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "1/4", "1/4", "2", "3", "1", "1", "1", "1"] [RecipeIngredientParts] ["beef stew meat", "onion", "soy sauce", "Worcestershire sauce", "water", "garlic", "salt", "ground pepper", "water"] [AggregatedRating] 5.0 [ReviewCount] 208.0 [Calories] 278.8 [FatContent] 13.6 [SaturatedFatContent] 3.8 [CholesterolContent] 96.8 [SodiumContent] 1295.6 [CarbohydrateContent] 5.2 [FiberContent] 0.5 [SugarContent] 2.1 [ProteinContent] 34.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large skillet, heat oil over high heat. Saute the onion until translucent. Add stew meat and cook on high heat until meat is browned on all sides (3-5 minutes]. Pour 2 cups water, soy sauce, and worcestershire sauce into the skillet. Stir in garlic powder, salt and pepper. Bring to boil and reduce heat. Cover and simmer for 1 1/2 to 2 hours. Then combine the gravy mix with 1 cup of water, mix thoroughly and stir into the meat. Bring to boil, stirring frequently until it slightly thickens. Serve over egg noodles.
[Name] Spread It [AuthorId] 21487 [AuthorName] Rise3834 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-24T18:26:00Z [Description] ....on crackers that is! This is just a "throw together" type of spread...use your imagination on ingredient combinations. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Very Low Carbs", "Low Protein", "Low Cholesterol", "< 15 Mins", "No Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["cream cheese", "garlic", "sun-dried tomato", "green onion", "dried oregano"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 1 bowl [RecipeInstructions] Blend ingredients with a hand mixer or food processor. No measuring here, I just do all to taste and the amount desired. The serrano pepper is if you want to add a little spice to the spread. Again, all other ingredients are to taste (and I improvise alot as well, i. e. bell pepper, red or yellow peppers and so on]. For best results, let chill a minimum of half an hour. Serve with crackers, celery sticks, green onions, carrots, etc.
[Name] Emeril Lagasse's Creton [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT2H [PrepTime] PT24H [TotalTime] PT26H [DatePublished] 2002-01-24T18:26:00Z [Description] Creton is a french-canadian specialty; this type of "pork pate" is certainly not healthy, but really delicious! I like it spread on toast or crackers, along with hot mustard. Many in Quebec eat it at breakfast. Prep time includes chilling time. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/99/2/UfZOSkHyRmCZhqcTDStJ_Screen%20Shot%202017-07-10%20at%205.03.51%20PM.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/99/2/UfZOSkHyRmCZhqcTDStJ_Screen%20Shot%202017-07-10%20at%205.03.51%20PM.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/99/2/pc5k6OYRTai2ODFjVBqb_10153440107842501.jpg" ] [RecipeCategory] Spreads [Keywords] ["Breakfast", "Lunch/Snacks", "Pork", "Vegetable", "Meat", "Canadian", "High Protein", "High In...", "Potluck", "Weeknight", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/4", "3/4", "1", "1", "3/4", "1/2", "1/4", "1/4", "1/4", "3/4", "1/4"] [RecipeIngredientParts] ["ground pork", "yellow onion", "garlic", "salt", "ground black pepper", "ground cloves", "ground cinnamon", "ground ginger", "nutmeg"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 328.4 [FatContent] 21.0 [SaturatedFatContent] 8.0 [CholesterolContent] 92.0 [SodiumContent] 503.1 [CarbohydrateContent] 7.2 [FiberContent] 0.7 [SugarContent] 2.8 [ProteinContent] 26.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large saute pan, add the pork and cook until no longer pink, about 3 minutes. Add the onions and garlic, and cook for 1 minute. Add the salt, pepper, cloves, cinnamon, ginger, and nutmeg and cook for 1 minute. Add the milk and bread crumbs and cook for 3 minutes over medium heat, stirring to break up the meat. Reduce the heat to low, cover, and cook, stirring occasionally, until the pork is very tender and most of the liquid is evaporated, about 1 hour and 15 minutes. Remove the lid and cook uncovered, stirring occasionally, until the mixture is thick and all the liquid is evaporated, about 10 to 15 minutes. Remove from the heat and adjust the seasoning, to taste. Transfer to a decorative bowl or several smaller ramekins, smoothing the top with a rubber spatula. Cover tightly with plastic wrap and refrigerate until well chilled and firm, at least 4 hours or overnight. Serve with thinly sliced French bread or toasted French bread croutons.
[Name] Tarragon Tartar Sauce [AuthorId] 3288 [AuthorName] TishT [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-24T18:26:00Z [Description] Make and share this Tarragon Tartar Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Free Of... [Keywords] ["< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "3", "4", "18", "1 1/2", "1", NA] [RecipeIngredientParts] ["mayonnaise", "shallots", "green olives", "tarragon leaves", "cider vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 76.7 [FatContent] 4.1 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 1953.3 [CarbohydrateContent] 9.7 [FiberContent] 2.5 [SugarContent] 1.5 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] In a small bowl whisk together the mayonnaise, the shallots, the cornichons, the olives, the tarragon, the vinegar, and the Tabasco until the tartar sauce is combined well. (The sauce may be made 1 day in advance and kept covered and chilled]. *Servewith Crab Cakes.
[Name] Seafood Macaroni Salad [AuthorId] 20371 [AuthorName] Lennie [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2002-01-24T18:26:00Z [Description] Make and share this Seafood Macaroni 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/17/99/4/pic28yyDI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/99/4/AdLtS701QNyqp9Ghzndm_20180528_130022.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Crab", "Vegetable", "Canadian", "Kid Friendly", "Potluck", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "3", "1/2", "1", "1", "4", "1", "1", "1 1/2", "1", "1", "1"] [RecipeIngredientParts] ["macaroni", "baby shrimp", "celery", "green pepper", "radishes", "mayonnaise", "lemon juice", "horseradish", "cayenne pepper", "salt", "black pepper"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 109.0 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 35.0 [CarbohydrateContent] 22.2 [FiberContent] 1.7 [SugarContent] 1.9 [ProteinContent] 3.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix cooked macaroni, shrimp, onion, celery, green pepper, and radishes together in a salad bowl. In a small bowl, combine mayonnaise with the horseradish and lemon juice, then add spices to taste. Fold into salad and chill well before serving.
[Name] Deer Hunters Cake [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2002-01-24T18:26:00Z [Description] Make and share this Deer Hunters Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "Pineapple", "Tropical Fruits", "Fruit", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "2", "1", "2", "8", "1", "1/2", "1", "1/2 - 1"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking soda", "vanilla", "eggs", "pecans", "pineapple in juice", "cream cheese", "powdered sugar", "pecans", "vanilla", "margarine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 7126.1 [FatContent] 300.7 [SaturatedFatContent] 79.3 [CholesterolContent] 672.5 [SodiumContent] 4406.7 [CarbohydrateContent] 1075.7 [FiberContent] 26.4 [SugarContent] 850.0 [ProteinContent] 73.6 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Mix first 7 ingredients. Bake 350* 30-40 minutes. ICING: cream cheese, powder sugar, pecans, vanilla, margarine. Mix softened cream cheese and margarine. Add sugar and vanilla beat until smooth. Add pecans. Poke holes in top of cake while hot. Spread icing over cake.

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