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[Name] Stars N Stripes Cake [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2002-01-24T18:26:00Z [Description] Make and share this Stars N Stripes Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "Kid Friendly", "Potluck", "Summer", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1 1/4", "1/3", "3", "1", "1/3", "1"] [RecipeIngredientParts] ["water", "eggs", "blueberries", "strawberry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 272.3 [FatContent] 12.5 [SaturatedFatContent] 1.9 [CholesterolContent] 53.8 [SodiumContent] 305.2 [CarbohydrateContent] 37.1 [FiberContent] 1.2 [SugarContent] 20.8 [ProteinContent] 3.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350ºF; Grease (or lightly spray with cooking spray] bottom only of 13x9x2-inch rectangular pan. Beat cake mix, water, oil and eggs in large bowl on low speed 2 minutes (do not overbeat]; or stir 3 minutes by hand. Pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Frost with frosting. Arrange berries on frosted cake to create flag design. Serve immediately.
[Name] Mirj's Faux Crab Salad [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-24T18:26:00Z [Description] This is my version of (fake) crab salad. It's evolved over the years, and changes every time, but this is the basic recipe. I'm always asked to make it for parties. [Images] character(0) [RecipeCategory] Crab [Keywords] ["Beans", "Low Cholesterol", "Healthy", "Kosher", "Potluck", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["300", "1", "250", "250", "1", NA] [RecipeIngredientParts] ["scallion", "pasta", "chunky salsa", "chickpeas"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 253.1 [FatContent] 1.9 [SaturatedFatContent] 0.3 [CholesterolContent] 7.5 [SodiumContent] 717.4 [CarbohydrateContent] 46.6 [FiberContent] 5.2 [SugarContent] 2.0 [ProteinContent] 12.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cut up the faux crab into salad size pieces. Shred the scallions and add to the fish. Add the cooked pasta, salsa, chickpeas and salt and pepper. Toss to mix. Chill for at least one hour. Serve in a pretty glass bowl to show off the colors.
[Name] Crispy Baked Barbecued Chicken [AuthorId] 28620 [AuthorName] Vicki [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2002-01-24T18:26:00Z [Description] I love this seasoning mix and sometimes double it to get more crunch. It came from Better Homes & Gardens Cookbook with only two slight adaptations. I usually have to dry slices of bread in my oven & send them through the food processor to crumb, but I usually have all of these ingredients on hand. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/99/8/picTDMhJd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/99/8/picViRM3i.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/99/8/piccUrV7i.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/99/8/picLvvctt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/99/8/picXbzieW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/99/8/picBzZQZg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/99/8/pic5gB62Q.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1", "1/2", "1/2", "1/4", "1/4", "3 1/2", "1/4", NA, NA] [RecipeIngredientParts] ["brown sugar", "chili powder", "garlic powder", "dry mustard", "celery seed", "broiler-fryer chickens", "butter", "margarine", "salt", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 24.0 [Calories] 678.1 [FatContent] 48.1 [SaturatedFatContent] 16.4 [CholesterolContent] 219.0 [SodiumContent] 308.4 [CarbohydrateContent] 7.6 [FiberContent] 0.5 [SugarContent] 1.4 [ProteinContent] 50.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Oven temp 375F degrees. Combine bread crumbs, brown sugar, chili powder, garlic powder, dry mustard, and celery seed. Season chicken with salt and pepper. Brush each chicken piece with melted butter. Roll in crumb mixture to coat. Arrange chicken, skin side up and so pieces don't touch, in a shallow baking pan. Sprinkle with any remaining crumb mixture. Bake, uncovered, in a 375 oven about 50 minutes or till tender. Do Not Turn! Makes 6 servings.
[Name] Tuna Hot Dish [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-01-24T18:26:00Z [Description] Make and share this Tuna Hot Dish recipe from Food.com. [Images] character(0) [RecipeCategory] Tuna [Keywords] ["Fruit", "Nuts", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["tuna", "celery", "onion", "cashew nuts"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 182.7 [FatContent] 12.5 [SaturatedFatContent] 2.6 [CholesterolContent] 0.0 [SodiumContent] 663.2 [CarbohydrateContent] 15.2 [FiberContent] 1.6 [SugarContent] 4.1 [ProteinContent] 4.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sauté celery and onion until tender. Mix all ingredients together. Put in a greased casserole dish. Bake for 45 minutes at 350 degrees.
[Name] Yum Yum Cake [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-01-24T18:26:00Z [Description] This makes a large cake, perfect for a pot luck or a family gathering. It is a fairly flat cake--ends up less than two inches high after you have added the toppings. This recipe came from my sister-in-law in Chicago. I had a piece at a family reunion dinner and couldn't leave without the recipe! Yum Yum! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/00/0/picWplWwF.jpg" [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Kid Friendly", "Potluck", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "3", "1/3", "1 1/3", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["eggs", "water", "vanilla pudding mix", "milk", "cream cheese", "Cool Whip Topping", "crushed pineapple", "flaked coconut", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 450.3 [FatContent] 29.4 [SaturatedFatContent] 11.5 [CholesterolContent] 87.5 [SodiumContent] 365.5 [CarbohydrateContent] 42.5 [FiberContent] 1.4 [SugarContent] 26.7 [ProteinContent] 6.4 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Grease and flour a 12 x 17 or 12 x 15-inch pan. Mix cake according to directions and bake for 20 minutes or until done; let cool completely. Cook pudding with 1 cup milk, let cool. Mix pudding, cream cheese and frozen topping with mixer; spread over cool cake. Top with crushed pineapple. Sprinkle with coconut and nuts. Be sure to refrigerate leftovers.
[Name] Freezer Pickles [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-01-24T18:26:00Z [Description] Make and share this Freezer Pickles recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Canning", "No Cook", "Freezer", "Easy"] [RecipeIngredientQuantities] ["7", "2", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["cucumbers", "sugar", "green pepper", "vinegar", "onion", "celery seed", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 257.8 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 336.8 [CarbohydrateContent] 64.3 [FiberContent] 1.2 [SugarContent] 60.3 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 7-8 cups [RecipeInstructions] Mix all ingredients until sugar dissolves. Put into freezer proof containers and Freeze. \"Butter\"bowls work great! Best if you can let stand in fridge overnight, then put in the little containers and freeze.
[Name] Company Huevos Rancheros [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-01-24T18:26:00Z [Description] A nice breakfast or brunch dish. Serve with warm tortillas, and green chiles on the side, if desired. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/00/2/pickfMlTU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/00/2/pic0utDEV.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "Tex Mex", "Southwestern U.S.", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "2", "3", "1", "2", "1/2", "1/2", "1/4", "1/4", "1/4", "6", "1/2", "1/4"] [RecipeIngredientParts] ["onion", "green pepper", "garlic", "olive oil", "flour", "tomatoes", "oregano", "cumin", "salt", "pepper", "white wine", "eggs", "sharp cheddar cheese", "ripe olives"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 193.5 [FatContent] 11.4 [SaturatedFatContent] 4.0 [CholesterolContent] 221.4 [SodiumContent] 284.4 [CarbohydrateContent] 11.8 [FiberContent] 2.9 [SugarContent] 6.3 [ProteinContent] 10.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Saute onion, green pepper and garlic in olive oil. Stir in flour and cook for 1 minute. Add next 7 ingredients and cook over medium heat for 5 minutes. Pour sauce into a 9x13 baking dish. Make 6 indentions in the sauce and break an egg into each, gently. Sprinkle with cheese and olives. Bake at 350 degrees F. for 15 minutes or until eggs are set. Serve immediately.
[Name] Tex Mex Ground Beef Stew [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT16M [PrepTime] PT5M [TotalTime] PT21M [DatePublished] 2002-01-24T18:26:00Z [Description] Make and share this Tex Mex Ground Beef Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Meat", "Tex Mex", "Southwestern U.S.", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "1", "1", "2 1/4", "1", "1/2", "1/4", "2"] [RecipeIngredientParts] ["ground beef", "green pepper", "black beans", "canned corn niblets", "diced green chilies", "water", "cumin", "oregano", "cayenne pepper", "flour"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 378.2 [FatContent] 18.2 [SaturatedFatContent] 6.8 [CholesterolContent] 77.4 [SodiumContent] 913.3 [CarbohydrateContent] 26.8 [FiberContent] 6.5 [SugarContent] 3.8 [ProteinContent] 27.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Brown beef in dutch oven. Add next 5 ingredients. Add 2 cups water, cumin, oregano,and cayenne. Simmer for 10 minutes, covered. Stir 1/4 cup water into flour until smooth. Stir into stew; cook until thickened, about 1 minute.
[Name] Baked Stuffed Lobster For Two [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2002-01-24T18:26:00Z [Description] I used to get this at Karl's Chop House in Detroit. It cost a bundle. So I learned to make my own. And you can too! It's easy. Makes a great romantic dinner. Soooooo goooood!!!!!! [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] ["Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1", "1/2", "1", "2"] [RecipeIngredientParts] ["lobsters", "butter", "salt", "pepper", "tarragon"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 919.1 [FatContent] 55.4 [SaturatedFatContent] 30.7 [CholesterolContent] 553.3 [SodiumContent] 2987.5 [CarbohydrateContent] 14.5 [FiberContent] 0.8 [SugarContent] 1.0 [ProteinContent] 87.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450F degrees. When lobster is cool enough to handle, split in half lengthwise. Remove dark strip if present. Remove the coral and liver to a medium bowl. To coral, add bread crumbs and butter, salt, pepper and taragon. Put mixture in cavaties of lobster, drizzle with vegetable oil. Bake for 25 minutes or until browned.
[Name] Easy Pasta [AuthorId] 29212 [AuthorName] bert2421 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-01-24T18:27:00Z [Description] I make this when I am on the fly (and sometimes when I'm not). Serve it with a salad and some garlic bread and you have a fast and tasty dinner. I can't remember where I got this recipe but I have been making it for a long time and it goes over really well in my house. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", NA, NA, NA] [RecipeIngredientParts] ["light sour cream", "sour cream", "penne", "salt", "fresh ground pepper", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 575.9 [FatContent] 11.4 [SaturatedFatContent] 4.5 [CholesterolContent] 20.1 [SodiumContent] 645.5 [CarbohydrateContent] 108.1 [FiberContent] 13.0 [SugarContent] 11.2 [ProteinContent] 12.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine spaghetti sauce and sour cream. Cook over low heat. Cook pasta until al dente. Drain well. Toss penne with hot sauce on large serving platter. Add salt& pepper to taste. Sprinkle with parmesan.
[Name] Six Week Muffins [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-01-24T18:27:00Z [Description] These muffins are so handy to have. Just make as many as you want!! They are delicious! I store mine in a gallon jar. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Grains", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3", "5", "5", "2", "2", "4", "1", "1"] [RecipeIngredientParts] ["sugar", "flour", "baking soda", "cinnamon", "salt", "eggs", "margarine", "buttermilk"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 1378.9 [FatContent] 37.8 [SaturatedFatContent] 7.8 [CholesterolContent] 147.5 [SodiumContent] 2819.3 [CarbohydrateContent] 242.6 [FiberContent] 11.7 [SugarContent] 131.0 [ProteinContent] 26.8 [RecipeServings] nan [RecipeYield] 6 dozen [RecipeInstructions] Mix raisin bran, sugar, flour, soda,cinnamon and salt in large bowl. Stir in beaten eggs, margarine, and buttermilk. Mix well. Store, covered, in refrigerater. To use, bake at 400* for 15-20 minutes. Will keep in frige for 6 weeks. Sugarless version: I think you could take off half the sugar, add the sugar replacement, and 1 t baking soda.
[Name] Key Lime Cheesecake Squares [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2002-01-24T18:27:00Z [Description] This is a delightful and refreshing dessert. I found a recipe 15 years ago that is similar to mine, but I modified it to have a very good blend between the lime juice and sugar. My crust enhances the taste of the cheesecake. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/00/7/picBNwVWQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/00/7/picFzlHw8.jpg"] [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Cheese", "Fruit", "Caribbean", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/4", "1/4", "8", "1/2", "1", "2", "1/2", "1"] [RecipeIngredientParts] ["butter", "cream cheese", "granulated sugar", "egg", "lime zest", "key lime juice", "tapioca starch", "cornstarch"] [AggregatedRating] 5.0 [ReviewCount] 25.0 [Calories] 54.1 [FatContent] 4.1 [SaturatedFatContent] 2.1 [CholesterolContent] 15.5 [SodiumContent] 35.6 [CarbohydrateContent] 3.8 [FiberContent] 0.1 [SugarContent] 3.2 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 36 one and a half inch squares [RecipeInstructions] ["CRUST---------.", "Preheat oven to 350 F degrees.", "In a mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs and ground almonds.", "Cut in butter using a pastry blender or a fork until mixture is crumbly.", "Prepare a 9 inch x 9 inch oven-proof casserole dish by spraying inside with a vegetable spray.", "Press wafer mixture firmly in bottom of casserole dish.", "Bake in preheated 350 F oven for 15 minutes.", "FILLING----------.", "In a mixing bowl using an electric mixer, beat softened cream cheese, sugar and egg until smooth.", "Add lime juice, grated lime zest and tapioca starch and beat until smooth and creamy.", "Spread mixture evenly over baked crust.", "Return to oven and bake at 350 F for 25 to 30 minutes or until set.", "Cool on wire rack.", "Chill in refrigerator for at least 1 hour before cutting into squares to serve.", "If desired, decorate top of cheesecake with pieces of lime or halved small fresh strawberries or quartered maraschino cherries (red and green].", "You can also use regular lime juice or use bottled key lime juice." ]
[Name] Red - Hot Apples [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-01-24T18:27:00Z [Description] Make and share this Red - Hot Apples recipe from Food.com. [Images] character(0) [RecipeCategory] Apple [Keywords] ["Fruit", "Kid Friendly", "Potluck", "Christmas", "< 30 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "2", "1 1/4", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["tart apples", "water", "lemon, juice and zest of", "ground cinnamon", "ground cloves", "ground nutmeg"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 77.8 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 4.7 [CarbohydrateContent] 20.6 [FiberContent] 3.7 [SugarContent] 14.7 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Peel, core, and quarter apples. Combine with the remaining ingredients in a saucepan, and bring to a boil. Reduce heat and simmer for 15-20 minutes, until the liquid is thickened and the apples are tender. Cool the apples in the syrup for at least 30 minutes. Serve at room temperature or chilled.
[Name] Rosemary Sauce [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2002-01-24T18:27:00Z [Description] Make and share this Rosemary Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Grains", "Vegetable", "European", "Free Of...", "Spicy", "< 60 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["8", "8", "3", "2", "2 -3"] [RecipeIngredientParts] ["dry white wine", "heavy cream", "rosemary", "Dijon mustard", "shallots"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 264.5 [FatContent] 22.4 [SaturatedFatContent] 13.8 [CholesterolContent] 81.7 [SodiumContent] 111.8 [CarbohydrateContent] 5.2 [FiberContent] 0.2 [SugarContent] 0.7 [ProteinContent] 1.8 [RecipeServings] 4.0 [RecipeYield] 5 ounces [RecipeInstructions] Reduce white wine to approximately 4 to 5 ounces by simmering. Add shallots and rosemary, and continue simmering, stirring occasionally. When the mixture has been reduced to approximately 1½ to 2 ounces, add heavy cream and further reduce to 4 ounces. Whisk in Dijon mustard. Serve immediately.
[Name] Peppers and Steak for Crock Pot [AuthorId] 26041 [AuthorName] Dana-MMH [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2002-01-24T18:27:00Z [Description] Make and share this Peppers and Steak for Crock Pot recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/01/0/YiarsM7xRg6HW6wzBecX_crockpot-peppers-steak-8472.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/01/0/18010.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/01/0/K70KEIfIQly9PkZA9LLq_crockpot-peppers-steak-8459.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/01/0/yEtYz51jROKnxLVfY0q4_crockpot-peppers-steak-8463.jpg" ] [RecipeCategory] Steak [Keywords] ["Peppers", "Vegetable", "Meat", "Weeknight"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["lean round steak", "green peppers", "soy sauce", "ground ginger", "garlic powder"] [AggregatedRating] 4.5 [ReviewCount] 38.0 [Calories] 23.7 [FatContent] 0.1 [SaturatedFatContent] 0.1 [CholesterolContent] 0.1 [SodiumContent] 774.0 [CarbohydrateContent] 4.3 [FiberContent] 1.0 [SugarContent] 1.9 [ProteinContent] 1.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut steak into serving size portions (I do strips]. Place 1/2 the steak in crock pot. Arrange green peppers on steak. Place remaining steak on top. Mix remaining ingredients together and pour over meat. Cover and cook on low for 8-10 hours or high 4-5 hours serve over white rice.
[Name] The Best Pork Meatball Ever [AuthorId] 16758 [AuthorName] sheila [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-01-24T18:30:00Z [Description] Make and share this The Best Pork Meatball Ever recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1/8", "1", "1/4", "3", "1"] [RecipeIngredientParts] ["ground pork", "onion", "salt", "ground pepper", "egg", "ketchup", "brown sugar", "dry mustard"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 477.9 [FatContent] 25.9 [SaturatedFatContent] 9.4 [CholesterolContent] 159.7 [SodiumContent] 826.6 [CarbohydrateContent] 26.3 [FiberContent] 1.2 [SugarContent] 15.1 [ProteinContent] 33.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In bowl combine pork and the onion, breadcrumbs, salt, pepper, and the egg in small bowl. Combine ketchup, brown sugar, an dry mustard, then spoon 2 tablespoons of the ketchup mixture into the pork mixture. Spray pan with oil. Form 6 meatballs and place in pan coat top of meatball with remaining ketchup mixture. Bake at 375°F for 30 minutes or nicely brown.
[Name] Beef Jerky [AuthorId] 3288 [AuthorName] TishT [CookTime] PT6H [PrepTime] PT24H [TotalTime] PT30H [DatePublished] 2002-01-25T18:29:00Z [Description] Make and share this Beef Jerky recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "High Protein", "Healthy", "High In...", "Weeknight", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/2", "1", "1"] [RecipeIngredientParts] ["beef eye round", "soy sauce", "ground black pepper", "brown sugar"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 171.3 [FatContent] 5.6 [SaturatedFatContent] 1.9 [CholesterolContent] 61.2 [SodiumContent] 1097.2 [CarbohydrateContent] 2.3 [FiberContent] 0.2 [SugarContent] 1.4 [ProteinContent] 26.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a medium bowl, combine the soy sauce, ground black pepper and brown sugar to taste. Adjust the amounts to your taste. Mix well and add the steak slices. Place entire mixture with meat into a sealed plastic container and refrigerate for 12 to 24 hours. If doing in the oven, place one oven rack on the highest rack setting and one rack on the lowest setting. Place a piece of aluminum foil OR a baking sheet on the lowest rack, to catch any drippings. (If doing in your dehydrater, follow your manufactures instructions]. Preheat oven to 160F degrees. Insert a wooden toothpick through the end of each slice of meat, and suspend each slice from the top rack in the oven, using the toothpick as a support for the slice. Bake at 160 degrees F (with the oven door propped open to allow moisture to escape]. Bake for 6 to 8 hours depending on thickness of slices. Jerky should bend, and not snap.
[Name] Buffalo Chicken Wings W/ Blue Cheese Dip [AuthorId] 28727 [AuthorName] Cookingrvc [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2002-01-25T18:29:00Z [Description] These wings are baked, not fried, which simplifies the prep. The recipe was adapted from The Anchor Bar in Buffalo, the bar where these wings were originally served. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/01/3/pick6mPhq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/01/3/6WY4grHORsqaFjYaMSEA_Finished_product_now_lets_eat_breedinginsanity.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/01/3/picLnDV90.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/01/3/pic894fgK.jpg" ] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "1/4", "1/2", "1", "1", "1/2", "1", "25", "8", "2", "2/3", NA] [RecipeIngredientParts] ["Hellmann's mayonnaise", "onions", "fresh parsley", "sour cream", "lemon juice", "white vinegar", "blue cheese", "garlic", "chicken wings", "butter", "vinegar", "cayenne pepper"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 88.0 [FatContent] 7.0 [SaturatedFatContent] 2.2 [CholesterolContent] 23.9 [SodiumContent] 157.1 [CarbohydrateContent] 1.3 [FiberContent] 0.0 [SugarContent] 0.4 [ProteinContent] 4.9 [RecipeServings] nan [RecipeYield] 50 Wing pieces [RecipeInstructions] Mix all dip ingredients and chill overnight if possible. Spread wings out on a lightly oiled cookie sheet. Mix melted butter, vinegar, and hot pepper sauce. Brush butter mixture onto wings. (Can do this ahead and hold for 2 hours maximum if at room temp]. Bake at 400° for 20- 30 minutes, or until wings are cooked through. Baste one time during cooking. Sprinkle cayenne during last 5 minutes of cooking for more heat. Serve hot with dip and celery sticks.
[Name] Spiced Pumpkin Bread [AuthorId] 8688 [AuthorName] Bev I Am [CookTime] PT1H10M [PrepTime] PT20M [TotalTime] PT1H30M [DatePublished] 2002-01-25T18:29:00Z [Description] This is the best pumpkin bread I've ever tasted! I got the recipe from the November, 1995 issue of Bon Appetit Magazine. It was submitted by Vern Bertagna of West Frankfort, IL. Enjoy! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/01/4/picx8pMC6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/01/4/qBydqCP6Rciocf44F7AV_20191009_212026.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/01/4/90ND5x8dRc2hM6hLbEvs_20191118_211139.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/01/4/5v6IT60RpyYlyRaM2mwu_20191009_215148.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/01/4/kLhX6YETU61U9Z7yZZZB_20191009_212803.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/01/4/picdGgbsT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/01/4/pic3GVEXp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/01/4/picQzfvEI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/01/4/WomgOafxQeWcdPAFjX0N_20191118_212116.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/01/4/E752604gTTmEI1B7QvJU_20191118_211527.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "3", "1", "3", "1", "1", "1", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["sugar", "eggs", "solid pack pumpkin", "all-purpose flour", "ground cloves", "ground cinnamon", "ground nutmeg", "baking soda", "salt", "baking powder", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 93.0 [Calories] 421.2 [FatContent] 19.6 [SaturatedFatContent] 2.6 [CholesterolContent] 34.9 [SodiumContent] 177.6 [CarbohydrateContent] 58.6 [FiberContent] 1.4 [SugarContent] 38.1 [ProteinContent] 5.0 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] Preheat oven to 350ºF. Butter and flour two 9x5x3\" loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 addtions. Mix in walnuts, if desired. Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour and 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely. Makes 2 loaves.
[Name] Tuna-Noodle Casserole [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-01-25T18:29:00Z [Description] This came from a "Knudsens" cookbook, "Cooking or Compliments". An excellent tuna casserole. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/01/5/picYkeaZl.jpg" [RecipeCategory] Tuna [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1", "2", "1", "3", "3", "1/2", "1/8", "1", "1/8", "1/4", "2"] [RecipeIngredientParts] ["butter", "elbow macaroni", "sour cream", "butter", "flour", "salt", "pepper", "basil", "tarragon", "pimiento", "light chunk tuna in water"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 429.4 [FatContent] 19.6 [SaturatedFatContent] 10.3 [CholesterolContent] 57.3 [SodiumContent] 884.5 [CarbohydrateContent] 40.3 [FiberContent] 1.8 [SugarContent] 3.8 [ProteinContent] 22.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Butter a 3 quart casserole. Prepared butter breadcrumbs (melt 1 tablespoons butter in small skillet, stir in breadcrumbs and sauté until golden brown] Cook noodles or macaroni in lightly salted water according to package directions. Drain. Empty sour cream into a large bowl. Fold in noodles or macaroni. Melt 3 tablespoons butter in a saucepan. Stir in flour, salt and pepper; cook until bubbly. Add soup and tarragon or basil. Cook, stirring until mixture thickens. Gradually add sauce to noodles and sour cream, folding continuously. Fold in pimiento and tuna. Pour into buttered casserole and sprinkle with buttered breadcrumbs. Bake about 20 minutes until piping hot.
[Name] Stuffed Chicken Breasts [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2002-01-25T18:29:00Z [Description] Make and share this Stuffed Chicken Breasts recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "High Protein", "High In...", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1/2", "8", "1/3", "1/2", "1/2", "12"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "fresh lemon juice", "cream cheese", "green onion", "dried tarragon", "salt", "bacon"] [AggregatedRating] 5.0 [ReviewCount] 24.0 [Calories] 596.5 [FatContent] 36.4 [SaturatedFatContent] 15.8 [CholesterolContent] 204.1 [SodiumContent] 832.0 [CarbohydrateContent] 3.5 [FiberContent] 0.2 [SugarContent] 0.7 [ProteinContent] 60.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Pound chicken breasts carefully between pieces of wax paper to flatten. Dip breast pieces in lemon juice. Combine cream cheese, onions, tarragon and salt; place about 2 tablespoons of this mixture on each piece of chicken. Roll and wrap with a slice of bacon. Secure with a toothpick or skewer. Place in baking dish coated with non-stick spray. Bake, uncovered for 40 to 45 minutes.
[Name] Oklahoma Dirt Cake [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-01-25T18:29:00Z [Description] Make and share this Oklahoma Dirt Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Kid Friendly", "< 30 Mins", "No Cook", "Refrigerator"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "2", "1", "3", "1"] [RecipeIngredientParts] ["cream cheese", "butter", "powdered sugar", "French vanilla instant pudding", "French vanilla instant pudding", "Cool Whip", "milk", "vanilla"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 2379.7 [FatContent] 120.0 [SaturatedFatContent] 75.7 [CholesterolContent] 346.5 [SodiumContent] 3378.1 [CarbohydrateContent] 306.6 [FiberContent] 0.0 [SugarContent] 270.5 [ProteinContent] 25.0 [RecipeServings] nan [RecipeYield] 1 Big Bowl [RecipeInstructions] Crush half the Oreo cookies in bottom of pan. Mix margarine, sugar, cream cheese together. In separate bowl, mix pudding, vanilla and milk. Fold in Cool Whip. Mix both bowls together. Spread over cookies. Crush remaining cookies and sprinkle on top.
[Name] Lemon Glaze Cake [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-01-25T18:29:00Z [Description] This is a good lemon cake and glaze that came from the "Sister" who was my husband's Sunday School Teacher for many years. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/01/8/picPysHz2.jpg" [RecipeCategory] Dessert [Keywords] ["Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "5", "2/3", "2/3", "1", "2", "4", "4"] [RecipeIngredientParts] ["lemon gelatin", "eggs", "water", "vanilla", "confectioners' sugar", "butter", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 5602.6 [FatContent] 276.8 [SaturatedFatContent] 65.0 [CholesterolContent] 1062.6 [SodiumContent] 4609.9 [CarbohydrateContent] 732.2 [FiberContent] 6.0 [SugarContent] 538.0 [ProteinContent] 61.8 [RecipeServings] nan [RecipeYield] 1 bundt cake [RecipeInstructions] Combine first six ingredients. Beat 5 minutes on medium speed. Pour into greased and floured 10 inch tube pan. Bake 350* for 1 hour. NOTES: Glaze: mix powdered sugar, butter and lemon juice well. Pour over hot cake.
[Name] Santa Maria Beans [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2002-01-25T18:29:00Z [Description] A very good bean recipe I found on the internet back in the olden days when there were no graphics and no color monitors...a long time ago! I did not add overnight soaking in prep time. [Images] character(0) [RecipeCategory] Weeknight [Keywords] ["Stove Top", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1", "3/4", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["dried pink beans", "bacon", "ham", "garlic clove", "tomato puree", "red chili sauce", "sugar", "dry mustard", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 308.7 [FatContent] 3.1 [SaturatedFatContent] 0.9 [CholesterolContent] 5.6 [SodiumContent] 522.4 [CarbohydrateContent] 53.9 [FiberContent] 10.3 [SugarContent] 5.4 [ProteinContent] 18.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cover beans with water and soak overnight. Drain and cover with fresh cold water and simmer 2 hours or until tender. Meanwhile, sauté bacon and ham until lightly browned. Add garlic and sauté 1 or 2 minutes, then add tomato puree, chili sauce, sugar, mustard and salt. Drain most of liquid off beans and stir in sauce. Keep warm over very low heat, or in low oven until ready to serve.
[Name] Pecan Blue-Cheese Spread [AuthorId] 20371 [AuthorName] Lennie [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-25T18:29:00Z [Description] I bought my Cuisinart back in 1983. This is the very first recipe I made in it, and have made it many times since. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/02/0/pic1brGd6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/02/0/picW14LrR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/02/0/pic0pZdZH.jpg"] [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Cheese", "Fruit", "Nuts", "Canadian", "Kosher", "Potluck", "< 15 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/4", "1/2", "2"] [RecipeIngredientParts] ["pecans", "cream cheese", "blue cheese"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 1039.4 [FatContent] 103.5 [SaturatedFatContent] 54.6 [CholesterolContent] 262.1 [SodiumContent] 906.7 [CarbohydrateContent] 10.2 [FiberContent] 2.6 [SugarContent] 1.6 [ProteinContent] 23.2 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Place nuts in food processor and process until finely chopped; it takes about 10 seconds. Add both cheeses. Process until very smooth; again, it should only take about 10 seconds. Pack into a bowl and refrigerate until serving; this is best if allowed to chill for a few hours. A dribble of brandy or port added when you add the cheeses doesn't hurt.
[Name] Mashed Sweet Potatoes [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-01-25T18:29:00Z [Description] Make and share this Mashed Sweet Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Kid Friendly", "Thanksgiving", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "1/4", "1", "4", "1/2", "1", "1/2"] [RecipeIngredientParts] ["sweet potatoes", "butter", "salt", "brown sugar", "nutmeg", "pecans"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 389.1 [FatContent] 21.6 [SaturatedFatContent] 8.2 [CholesterolContent] 30.5 [SodiumContent] 198.0 [CarbohydrateContent] 48.1 [FiberContent] 5.4 [SugarContent] 24.6 [ProteinContent] 3.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Boil, cool, peel and mash potatoes or use 1 can sweet potatoes. Add remaining ingredients. Mix well. Pour into buttered casserole. Top with chopped nuts. Bake 350* 15 min.
[Name] Shepherd's Pie With Caramelized Onions [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 2002-01-25T18:29:00Z [Description] This is an old recipe that my children loved when they were younger--fresh simple flavors--especially if you caramelize the onions right! Family favorite from "Farmhouse Cookbook". You can simplify it by using instant mashed potatoes, but fresh is definitely better. (I just recently made this and thought I'd up the nutritional value by throwing in a bag of fresh spinach and stirring it in just before I put mixture in pan to bake. Mmm -- great addition.) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/02/2/pic8hnyAb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/02/2/picngxEv5.jpg"] [RecipeCategory] Meat [Keywords] ["Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2/3", "1/3", "1", "1/4", NA, NA, "2", "1/4", "2"] [RecipeIngredientParts] ["russet potatoes", "milk", "heavy cream", "lean ground beef", "ground allspice", "salt", "fresh ground black pepper", "onions", "water", "frozen corn kernels"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 379.5 [FatContent] 14.0 [SaturatedFatContent] 6.8 [CholesterolContent] 71.0 [SodiumContent] 80.8 [CarbohydrateContent] 44.0 [FiberContent] 5.0 [SugarContent] 2.8 [ProteinContent] 21.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Steam potatoes in a steamer basket over boiling water until they are soft, 20 to 25 minutes. Meanwhile, mix ground beef in a bowl with allspice, salt and pepper to taste. Brown seasoned ground beef in a large skillet until it is almost cooked through, but still somewhat pink. Transfer to a medium-size bowl with a slotted spoon. Add the onions to the fat in the skillet, cover and cook, stirring frequently, until they are a deep golden to dark brown, about 10 minutes. The onions should get quite dark brown and caramelized. (Don't cook at too high of a heat, or they will burn]. Add the water and stir, scraping browned bits from bottom of skillet. Add onions and the cooking liquid to the ground beef and stir until combined. Season to taste and set aside. Preheat the oven to 350°F. Mash the potatoes until they are completely smooth, adding the milk and cream as you mash them. Season to taste with salt and pepper. (The potatoes will be quite soft] Add corn to the meat mixture. Press mixture into a 9-inch glass pie plate or 8x8-inch glass baking pan. Spoon or pipe potatoes evenly over the mixture, making sure you completely and evenly cover the meat (don't pile in center]. Bake until it is hot through, about 30 minutes. Remove from oven while you heat broiler. Broil about 2 inches from the heat until potatoes are golden brown on top, 3 to 4 minutes. Serve immediately.
[Name] Cream Cheese with Buttered Pecan Frosting [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-25T18:29:00Z [Description] Make and share this Cream Cheese with Buttered Pecan Frosting recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2 - 1", "4", "1", "1 1/2", "2"] [RecipeIngredientParts] ["butter", "cream cheese", "confectioners' sugar", "pecans", "evaporated milk"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 4146.0 [FatContent] 252.1 [SaturatedFatContent] 94.8 [CholesterolContent] 377.9 [SodiumContent] 1027.4 [CarbohydrateContent] 480.7 [FiberContent] 15.7 [SugarContent] 450.9 [ProteinContent] 26.7 [RecipeServings] nan [RecipeYield] 1 three layer cake [RecipeInstructions] Cream together butter, cream cheese and confectioners sugar, add milk last. Add enough milk to make creamy (1 or 2 tablespoons] according to how creamy you want your frosting. Brown pecans in 3 TBLspoons of butter. Frost between each layer and sprinkle with browned nuts. Frost side of cake and pat on remaining nuts. Frost top of cake. NOTE: Use this on the NUTTY CREAM CHEESE CAKE.
[Name] Pumpkin Brownies [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-01-25T18:29:00Z [Description] Make and share this Pumpkin Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Vegetable", "Kid Friendly", "Thanksgiving", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["16", "4", "3/4", "2", "2", "2", "1", "2", "2", "1", "6", "3", "1", "1", "2"] [RecipeIngredientParts] ["pumpkin", "eggs", "vanilla", "all-purpose flour", "sugar", "pumpkin pie spice", "ground cinnamon", "baking powder", "baking soda", "butter", "cream cheese", "vanilla", "milk", "powdered sugar"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 1247.7 [FatContent] 57.3 [SaturatedFatContent] 18.2 [CholesterolContent] 225.0 [SodiumContent] 606.4 [CarbohydrateContent] 175.0 [FiberContent] 2.5 [SugarContent] 129.1 [ProteinContent] 12.7 [RecipeServings] nan [RecipeYield] 5-6 dozen [RecipeInstructions] In mixing bowl, beat pumpkin, eggs, oil& vanilla until well mixed. Combine dry ingredients, stir into pumpkin mixture& mix well. Pour into greased 15\" X 10\" X 1\" pan. Bake 350* for 20-25 minutes or done when tested with toothpick. Frost brownies. Store in refrigerator. Makes 5- 6 dozen. NOTES: ICING: Beat butter, cream cheese, vanilla& milk until smooth. Add powdered sugar, mix well.
[Name] Wacky Cake [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-01-25T18:29:00Z [Description] Make and share this Wacky Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Cholesterol", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/4", "1/2", "1", "1", "1/3", "1", "1"] [RecipeIngredientParts] ["flour", "sugar", "salt", "white vinegar", "vanilla", "water", "baking soda"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 2160.6 [FatContent] 77.4 [SaturatedFatContent] 11.4 [CholesterolContent] 0.0 [SodiumContent] 2434.9 [CarbohydrateContent] 355.3 [FiberContent] 12.2 [SugarContent] 201.2 [ProteinContent] 23.6 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] "Mix all together, bake 350* until toothpick inserted comes out clean."
[Name] Bavarian Apple Torte [AuthorId] 29212 [AuthorName] bert2421 [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2002-01-25T18:29:00Z [Description] This dessert looks great and tastes even better! I found the recipe in a cookbook called "Fare for Friends". It's easy to make and looks impressive. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/02/6/pickuxEOT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/02/6/picZmMtRJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/02/6/picbae6rx.jpg"] [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/3", "1/4", "1", "1/4", "8", "1/4", "1", "1/2", "1/3", "1/2", "4", "1/2"] [RecipeIngredientParts] ["butter", "sugar", "vanilla", "flour", "cream cheese", "sugar", "egg", "vanilla", "sugar", "cinnamon", "apples"] [AggregatedRating] 5.0 [ReviewCount] 25.0 [Calories] 597.6 [FatContent] 33.2 [SaturatedFatContent] 17.6 [CholesterolContent] 113.3 [SodiumContent] 274.4 [CarbohydrateContent] 70.6 [FiberContent] 3.8 [SugarContent] 47.3 [ProteinContent] 7.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 450. Cream butter, sugar and vanilla. Blend in flour. Press into 9\" springform pan and spread with jam. Combine cream cheese and sugar. Add egg and vanilla. Mix well. Pour over jam. Topping: Toss apples with sugar and cinnamon and spoon over cheese. Sprinkle almonds on top. Bake at 450 for 10 minutes; then 400 for 25 minutes. Cool.
[Name] Chicken Breasts in Tomatoes [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-01-25T18:29:00Z [Description] Make and share this Chicken Breasts in Tomatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "4", "1", "1", "1", "1/4", "1/4", "1/4", NA, NA, NA] [RecipeIngredientParts] ["butter", "boneless skinless chicken breast halves", "onion", "paprika", "tomatoes", "basil", "oregano", "heavy cream", "salt", "fresh ground pepper", "fresh parsley"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 281.6 [FatContent] 13.7 [SaturatedFatContent] 6.2 [CholesterolContent] 96.5 [SodiumContent] 113.5 [CarbohydrateContent] 10.3 [FiberContent] 2.9 [SugarContent] 6.1 [ProteinContent] 29.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat butter and oil in frying pan; when hot, add chicken and cook 3 to 4 minutes over medium heat. Season well and turn chicken over; partially cover and continue cooking 4 more minutes. Add onion and paprika; mix well. Partially cover and cook another 3 to 4 minutes over low heat. Stir in tomatoes and spices; cover and cook 8 to 9 minutes over medium-low heat. When chicken is done, pour in cream and mix well. Sprinkle with parsley before serving.
[Name] Lamingtons [AuthorId] 11936 [AuthorName] leonie [CookTime] PT40M [PrepTime] PT1H [TotalTime] PT1H40M [DatePublished] 2002-01-25T18:29:00Z [Description] Make and share this Lamingtons recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "4 -5", "1/2", "1/2", "3", NA] [RecipeIngredientParts] ["icing sugar", "boiling water", "butter", "vanilla essence"] [AggregatedRating] nan [ReviewCount] nan [Calories] 179.2 [FatContent] 3.1 [SaturatedFatContent] 0.5 [CholesterolContent] 0.7 [SodiumContent] 164.9 [CarbohydrateContent] 37.1 [FiberContent] 0.5 [SugarContent] 27.6 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] 21 lamingtons [RecipeInstructions] For best results bake the cake the day before or, if you have stored the cake in the freezer, allow to defrost 24 hours before icing. Cut cake into 21 squares 2 Chocolate Icing: Sift icing sugar and cocoa into a bowl. Mix in remaining ingredients except coconut and stir until smooth and shiny, using a little more water if necessary to reach the right consistency. Use immediately, keeping bowl over hot water. Add a little more boiling water if icing begins to thicken. Dip the squares of cake in icing. A carving fork or skewer is useful. Allow to drip for a minute then roll in coconut. Leave on wire rack to cool.
[Name] Peanut Butter in My Chocolate No-Bake Cookies [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2002-01-25T18:29:00Z [Description] Kids love these and you can whip them up in less than 10 minutes. They are a cross between a cookie and a candy. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/02/9/picyPCFLj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/02/9/picloeJ6G.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/02/9/pichpySzh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/02/9/picmuJWTG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/02/9/picSxFikw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/02/9/picY6hrvj.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Candy", "Dessert", "Cookie & Brownie", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "3", "1/2", "1/2", "1", "1/2", "3"] [RecipeIngredientParts] ["sugar", "margarine", "milk", "vanilla", "peanut butter", "rolled oats"] [AggregatedRating] 5.0 [ReviewCount] 23.0 [Calories] 174.5 [FatContent] 7.4 [SaturatedFatContent] 1.6 [CholesterolContent] 0.7 [SodiumContent] 72.3 [CarbohydrateContent] 25.2 [FiberContent] 1.5 [SugarContent] 17.2 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 24 cookies [RecipeInstructions] Stir sugar, cocoa, margarine and milk together in saucepan. Bring to a boil and boil for 1 minute, stirring frequently. Remove from heat. Stir in vanilla, peanut butter and oats. Drop by teaspoonfuls on waxed paper. Should be kept refrigerated.
[Name] Hash Browns Potato Pancakes - Homemade [AuthorId] 26075 [AuthorName] SwoR8193 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-01-25T18:29:00Z [Description] Make and share this Hash Browns Potato Pancakes - Homemade recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Potato", "Vegetable", "Low Protein", "Healthy", "Kid Friendly", "< 30 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "1", "1/4", "1", NA, NA, NA, NA] [RecipeIngredientParts] ["potatoes", "egg", "onion", "garlic powder", "Tabasco sauce", "cheese"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 147.9 [FatContent] 1.4 [SaturatedFatContent] 0.4 [CholesterolContent] 52.9 [SodiumContent] 27.6 [CarbohydrateContent] 29.5 [FiberContent] 3.7 [SugarContent] 1.9 [ProteinContent] 5.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Wash and bake potatoes until they are half done and still very firm. shred them in the food processor with the shredder blade (large if you have two sizes] mince the onions and garlic if you are using fresh clove. Mix with the egg and other seasonings except cheese. Add to potatoes and mix well. Make into\"pancakes\" and fry in pan until browned turn and brown other side. Top with cheese if desired and serve warm.
[Name] Tortilla Chip Casserole [AuthorId] 29268 [AuthorName] Amber Dawn [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-01-25T18:29:00Z [Description] My mom used to make this for us all the time when I was growing up. It is one of the first recipes I made by myself--easy and tasty. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Kid Friendly", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "2", "1", "1", "1/2", "3", "1", "1/3"] [RecipeIngredientParts] ["onion", "butter", "tomato sauce", "mild green chilies", "oregano", "salt", "tortilla chips", "monterey jack cheese", "chicken", "sour cream", "cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 498.9 [FatContent] 34.5 [SaturatedFatContent] 16.9 [CholesterolContent] 67.4 [SodiumContent] 1361.2 [CarbohydrateContent] 34.0 [FiberContent] 3.4 [SugarContent] 4.5 [ProteinContent] 16.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325 degrees. Caot a 1 1/2 to 3 quart casserole with nonstick spray. Saute onion in butter until transparent; add tomato sauce, chilies, oregano and salt. Simmer sauce, uncovered for 10 minutes; remove from heat. Layer in the casserole dish, in order, half the following: tortilla chips, jack cheese, chicken and sauce. Repeat with the other half of each. Bake for 20 minutes at 325 degrees. Remove from oven and spread sour cream over top; wreath with grated cheese. Broil just until cheese melts. Serve immediately.
[Name] Baked Spareribs With Sauerkraut and Apples [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT2H [PrepTime] PT8M [TotalTime] PT2H8M [DatePublished] 2002-01-25T18:29:00Z [Description] Make and share this Baked Spareribs With Sauerkraut and Apples 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/18/03/2/PtuvcIsQoSA6RMf7GgBz_IMG_20160214_190601.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/03/2/picrltHAv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/03/2/picclqWfH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/03/2/picVAR0yG.jpg" ] [RecipeCategory] Pork [Keywords] ["Apple", "Fruit", "Meat", "German", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1 1/2", "1/4", "1", "2", "2", "1/2", "1/4"] [RecipeIngredientParts] ["salt", "pepper", "sauerkraut", "brown sugar", "tart apples", "onion", "water"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 1158.5 [FatContent] 82.8 [SaturatedFatContent] 30.3 [CholesterolContent] 329.1 [SodiumContent] 2214.1 [CarbohydrateContent] 19.2 [FiberContent] 6.3 [SugarContent] 11.6 [ProteinContent] 81.1 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 450°F degrees. Cut ribs into serving pieces. Place in 13x9-inch pan; sprinkle with salt and pepper. Bake uncovered for 20 minutes. Reduce oven to 350°F degrees. Remove ribs; drain fat from pan. In same pan, combine sauerkraut, sugar, apples, onion, and water. Spread it all out evenly. Put ribs on top; bake uncovered for 1 1/2 hrs, stirring occasionally.
[Name] Pork and Apples [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-25T18:29:00Z [Description] Make and share this Pork and Apples recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Apple", "Fruit", "Meat", "Canadian", "Healthy", "Kid Friendly", "Potluck", "Spring", "< 30 Mins", "Stove Top", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1/2", "1/4", "1", "4", "3", "2", "2"] [RecipeIngredientParts] ["dry white wine", "cornstarch", "ground cinnamon", "ground ginger", "sweet potato", "green onions", "apples", "raisins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 262.3 [FatContent] 8.1 [SaturatedFatContent] 2.2 [CholesterolContent] 53.5 [SodiumContent] 66.1 [CarbohydrateContent] 23.3 [FiberContent] 3.4 [SugarContent] 12.8 [ProteinContent] 20.4 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Partially freeze pork, bias slice into thin bite size strips. For the sauce, Whisk together wine, cornstarch, cinnamon, ginger and 1/2 cup water. Set aside. Spray a large frypan or wok with veggie coating. Preheat over medium high heat. Stir fry sweet potatoes 3 minutes. Add green onions and 1 tablespoon of the oil, stir fry 3 to 4 minutes more or till potato is tender. Remove vegetable mixture from frypan. Add 1 teaspoon of oil to frypan. Stir fry half the pork 3 to 4 minutes or till no longer pink. Remove pork. Add remaining oil, stirfry remaining pork 3 to 4 minutes or till no longer pink. Return all meat to frypan. Add apples and raisins. Stir sauce, add to frypan. Cook and stir till thickened and bubbly. Cover and cook 2 minutes more. Return vegetables to frypan, heat through.
[Name] Nutty Cream Cheese Cake [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2002-01-25T18:29:00Z [Description] Make and share this Nutty Cream Cheese Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "4", "4", "1/2", "1/2", "1/2", "1", "1/2", "2 1/2", "1", "4"] [RecipeIngredientParts] ["butter", "sugar", "cream cheese", "water", "vanilla", "buttermilk", "salt", "all-purpose flour", "baking soda"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1694.9 [FatContent] 81.8 [SaturatedFatContent] 49.7 [CholesterolContent] 459.3 [SodiumContent] 1526.4 [CarbohydrateContent] 219.0 [FiberContent] 2.8 [SugarContent] 138.1 [ProteinContent] 25.0 [RecipeServings] nan [RecipeYield] 3 eight inch layers [RecipeInstructions] Have butter, eggs, cream cheese and milk at room temp. Cream butter, sugar and cream cheese together, add egg yolks, flavorings, water and buttermilk. Sift all dry ingredients together and add to mixture. Fold in egg whites. Bake in three 8\" pans lined with wax paper (bottoms only] 350* for 40 min. NOTES: Frost with\"Cream Cheese with Buttered Pecan Frosting\".
[Name] Rice with Macadamia Nuts [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-25T18:29:00Z [Description] This rice recipe produces a lovely flavored dish that goes well with chicken. Very attractive too. Cut back on the pepper flakes if you do not like it too spicy [Images] character(0) [RecipeCategory] Grains [Keywords] ["Canadian", "Free Of...", "Spicy", "< 30 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "2", "3", "2", "1 1/2"] [RecipeIngredientParts] ["butter", "margarine", "long grain rice", "parmesan cheese", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 436.5 [FatContent] 10.8 [SaturatedFatContent] 2.6 [CholesterolContent] 4.8 [SodiumContent] 40.2 [CarbohydrateContent] 75.6 [FiberContent] 2.2 [SugarContent] 0.7 [ProteinContent] 8.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Melt butter in a skillet and fry the nuts and Pepper flakes over medium high heat until the nuts are brown Add remaining ingredients and cook until heated through. Alternative method after step 1 mix all the ingredients and place in a casserole 25 minutes before serving place covered casserole in a 350f oven uncover last 5 minutes- I prefer heating the rice on the pan Serve.
[Name] Spicy Black Bean Salsa [AuthorId] 28846 [AuthorName] Caryn [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-01-25T18:30:00Z [Description] A wonderful salsa recipe that is easy to make and very flavorful. It has been a hit with tortilla chips every time I've made it for an occasion. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/03/6/piclkA2Fw.jpg" [RecipeCategory] Sauces [Keywords] ["Black Beans", "Beans", "Vegetable", "Cuban", "Caribbean", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1/2 - 3/4", "1/2", "1/2", "6", "2", "1 1/2", NA] [RecipeIngredientParts] ["black beans", "whole kernel corn", "diced tomatoes", "Rotel Tomatoes", "red onion", "fresh cilantro", "lime juice", "olive oil", "ground cumin"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 166.3 [FatContent] 3.7 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 366.7 [CarbohydrateContent] 29.0 [FiberContent] 7.1 [SugarContent] 3.3 [ProteinContent] 7.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine the first ten ingredients into a large bowl. Season with salt and pepper. Cover and refrigerate for 24 hours to let all the flavors meld together.
[Name] Chocolate Caramel Raspberry Fondue (For Mini Crock Pot) [AuthorId] 27783 [AuthorName] HeatherFeather [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2002-01-25T18:30:00Z [Description] I first tasted this fondue at a friend's Christmas party about 8-9 years ago. I think just about everyone left that party with a copy of the recipe! I have served this at my own parties many times with great success. I enjoy serving this with strawberries, fresh pineapple chunks, cantaloupe, bananas, and sponge cake as the dippers. This makes enough fondue to partly fill a medium-sized crockpot. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/03/7/picLrDuwF.jpg" [RecipeCategory] Dessert [Keywords] ["Raspberries", "Berries", "Fruit", "Christmas", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/2", NA, NA] [RecipeIngredientParts] ["evaporated milk", "sweet unsalted butter"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 486.7 [FatContent] 25.2 [SaturatedFatContent] 14.4 [CholesterolContent] 37.0 [SodiumContent] 143.4 [CarbohydrateContent] 66.8 [FiberContent] 2.2 [SugarContent] 52.3 [ProteinContent] 5.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["In a 2-quart saucepan, combine chocolate chips, caramels, milk, butter, raspberry jam.", "Cook over low heat, stirring often, until melted and smooth- this may take a while, about 20-30 minutes (do not be tempted to rush things by raising the heat or your fondue will burn].", "When everything has melted together, pour into a either a fondue pot or a crockpot set on low heat.", "Serve along with a platter of bite-sized pieces of sponge cake, pound cake, and fresh fruit and some fondue forks or skewers to dip into the fondue." ]
[Name] Vanilla Ice Cream Affogato (with Espresso) [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2002-01-25T18:30:00Z [Description] Make and share this Vanilla Ice Cream Affogato (with Espresso) recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "European", "Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/2"] [RecipeIngredientParts] "vanilla ice cream" [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 145.6 [FatContent] 8.0 [SaturatedFatContent] 4.9 [CholesterolContent] 31.7 [SodiumContent] 63.5 [CarbohydrateContent] 17.0 [FiberContent] 0.5 [SugarContent] 15.3 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Scoop the ice cream into a dish. Pour the hot shot of espresso over it.
[Name] Tender Roast Loin Of Pork [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT5H [PrepTime] PT10M [TotalTime] PT5H10M [DatePublished] 2002-01-25T18:30:00Z [Description] Last Sunday I had guests coming for an early dinner. I had to be gone for a few hours, so I popped this in the oven before I left. It was SO tender and juicy!! I'll make it like this all the time now. I think it would work well in a crockpot too, if you cut the roast in large pieces before browning. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/03/9/pic6F3N0g.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/18039/ylotwVU0RlyDiXylSBM0_pork%20being%20browned.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/03/9/picTIO8Nw.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Very Low Carbs", "High Protein", "High In...", "Weeknight", "Oven", "Easy"] [RecipeIngredientQuantities] ["3 -4", NA, "1", "4", "5"] [RecipeIngredientParts] ["rosemary", "water"] [AggregatedRating] 5.0 [ReviewCount] 68.0 [Calories] 501.1 [FatContent] 24.9 [SaturatedFatContent] 8.4 [CholesterolContent] 183.9 [SodiumContent] 137.6 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 65.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Rub roast with salt and pepper. Sprinkle with rosemary. Heat oil in heavy skillet (oven proof]. Brown roast on all sides. Add water. Cover tightly with foil. Bake at 325* for 4-5 hours.
[Name] Swiss Steak [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2002-01-25T18:30:00Z [Description] This recipe is a long-time family favorite from "First" magazine. It can easily be adapted for the crock pot. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/04/0/82pTpR5bQbauKxVduWW7-Swiss-Steak.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/04/0/picAAU0PH.jpg"] [RecipeCategory] Steak [Keywords] ["Meat", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "1/4", NA, NA, "2", "3", "1"] [RecipeIngredientParts] ["garlic cloves", "onions", "green bell peppers", "tomatoes", "flour", "salt", "fresh ground pepper", "beef round tip steaks", "broth"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 119.2 [FatContent] 7.2 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 155.4 [CarbohydrateContent] 12.5 [FiberContent] 2.4 [SugarContent] 4.5 [ProteinContent] 2.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Drain tomatoes, reserving the liquid.", "Chop tomatoes.", "Combine flour, 1 teaspoon salt and 1/4 teaspoon pepper.", "Cut meat into serving pieces.", "Coat steaks with the seasoned flour and pound until slightly flattened.", "Heat the oil in a large frying pan over medium heat; add steaks and cook until browned on both sides, 10 to 12 minutes in all.", "Add the garlic, onions, peppers, tomatoes with their liquid, and the broth.", "Bring to a boil.", "Cover and reduce heat, simmer until steaks are tender (about 3 1/2 hours]." ]
[Name] Corn Stuffing Bake [AuthorId] 28397 [AuthorName] Alexis Mom [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-01-25T18:30:00Z [Description] Make and share this Corn Stuffing Bake recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Corn", "Vegetable", "Meat", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "1/4", "1/4", "4", "1", "1", "1"] [RecipeIngredientParts] ["cornbread stuffing mix", "celery", "onion", "boneless skinless chicken breast halves", "brown sugar", "butter", "spicy brown mustard"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 174.2 [FatContent] 4.4 [SaturatedFatContent] 2.2 [CholesterolContent] 76.1 [SodiumContent] 117.8 [CarbohydrateContent] 4.7 [FiberContent] 0.3 [SugarContent] 3.9 [ProteinContent] 27.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In bowl, combine soup, stuffing, celery, and onion. Spoon stuffng mixture into greased 9 inch pie plate. Arrange chicken over stuffing mixture and lightly press them into the stuffing. In a bown, combine sugar, butter, and mustard. Spread the mixture evenly over the chicken. Bake at 400F for 25 minutes or until chicken is no longer pink. Stir the stuffing before serving.
[Name] Mississippi Mud Cake [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2002-01-25T18:30:00Z [Description] Make and share this Mississippi Mud Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1/3", "4", "2 -4", "2", "1 1/2", "1 1/2", "1 1/2", "7", "1/2", "1/2", "1/2 - 1", "1/2", NA, "1"] [RecipeIngredientParts] ["sugar", "eggs", "butter", "vanilla", "flour", "coconut", "pecans", "marshmallow cream", "powdered sugar", "milk", "butter", "milk", "powdered sugar", "vanilla"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 9695.7 [FatContent] 695.5 [SaturatedFatContent] 389.1 [CholesterolContent] 2100.3 [SodiumContent] 3885.8 [CarbohydrateContent] 842.7 [FiberContent] 51.3 [SugarContent] 571.6 [ProteinContent] 88.3 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Cream sugar& cocoa add 3 sticks butter& eggs, 1 tsp vanilla, nuts, flour, coconut, greased pan 350F 40 minutes. Spread warm with marsh. cool. Beat icing ingredients until smooth. Spread on cool cake.
[Name] Firehouse Mexican Bean Dip [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2002-01-25T18:30:00Z [Description] I got this wonderful recipe from a friend who is a paramedic at the local fire station. It's a favourite snack that they munch on in between 911 calls. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Cheese", "Beans", "Vegetable", "Meat", "Mexican", "Kid Friendly", "Potluck", "Spicy", "< 60 Mins", "Beginner Cook", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "4", "1", "1", "1/4", "1/4", "2 -3", "1", "4", "4", "2", NA, NA] [RecipeIngredientParts] ["ground beef", "bulk sausage", "onions", "garlic clove", "ground cumin", "dried oregano", "habanero peppers", "monterey jack cheese", "cheddar cheese", "ripe olives", "green onion", "tortilla chips"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 309.9 [FatContent] 18.8 [SaturatedFatContent] 9.5 [CholesterolContent] 71.3 [SodiumContent] 663.3 [CarbohydrateContent] 13.3 [FiberContent] 3.6 [SugarContent] 2.8 [ProteinContent] 21.5 [RecipeServings] nan [RecipeYield] 1 pie dish full [RecipeInstructions] Cook ground beef, onion, and garlic in medium skillet until meat is browned, stirring to break up pieces. Drain well. Return to skillet and stir in refried beans, cumin, and oregano. Spread bean mixture in a 9 inches quiche dish or pie plate. Top with layer of chopped peppers. Pour taco sauce over top and spread evenly. **Atthis point, dip may be covered with plastic wrap& chilled for up to 24 hrs if desired. Bake the bean mixture, uncovered, in a 350-degree oven for 10 minutes. Sprinkle with cheeses and bake 5-10 minutes more or until heated through. Sprinkle olives and green onion over dip. Serve hot with warm tortilla chips.
[Name] Irish Honey Whiskey Sauce [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-01-25T18:30:00Z [Description] Make and share this Irish Honey Whiskey Sauce 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/18/04/5/picfVwwDy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/04/5/piclAowCB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/04/5/picYBSU6z.jpg"] [RecipeCategory] European [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1/4", "1", "1", "2", NA, "4", "1/2"] [RecipeIngredientParts] ["onion", "garlic", "honey", "Worcestershire sauce", "ketchup", "condensed chicken broth"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 660.9 [FatContent] 9.9 [SaturatedFatContent] 2.2 [CholesterolContent] 15.0 [SodiumContent] 1165.5 [CarbohydrateContent] 60.3 [FiberContent] 0.9 [SugarContent] 46.5 [ProteinContent] 15.7 [RecipeServings] nan [RecipeYield] 2 cups or less [RecipeInstructions] Place all ingredients into a large saucepan and bring to a boil. Boil down to half, check consistency and boil down a bit more if needed.
[Name] Leftover Chili Bake [AuthorId] 27678 [AuthorName] Sackville [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-01-25T18:30:00Z [Description] I'm notorious for making huge pots of chili that our family can never finish so this recipe came out of all the left-over chili in our fridge. I think it makes an old dish taste new again, with very little effort. If you don't have any chili, then why not whip a small amount up? Serve this dish with crusty bread or a nice salad. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Cheese", "Beans", "Vegetable", "Potluck", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4 -5", "3 -4", "1", "2", "1", NA] [RecipeIngredientParts] ["potatoes", "cheddar cheese", "butter", "onion", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 1110.7 [FatContent] 51.8 [SaturatedFatContent] 28.4 [CholesterolContent] 155.1 [SodiumContent] 2464.3 [CarbohydrateContent] 126.5 [FiberContent] 27.0 [SugarContent] 11.1 [ProteinContent] 45.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Cut the unpeeled potatoes in half and parboil for about 10 minutes. Let potatoes cool slightly and then slice thinly, like you would for scalloped potatoes. Line a casserole dish with tinfoil and put potatoes in the bottom, mixing in dabs of butter and onion. Bake in oven for 10-15 minutes, until potatoes start to brown. Take out of oven and pour chili on top, return to oven for 5-10 minutes or until warm. Sprinkle cheese over top and bake until bubbling. Serve immediately.
[Name] Peanut Butter Cookies [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-01-25T18:30:00Z [Description] These used to be DH's favorite, then he discovered Oatmeal Raisin, now I think these are his 2nd favorite. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/04/7/picIjTPHr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/04/7/picD5xl1p.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/04/7/picHUfedJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/04/7/picKvCi51.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/04/7/picVfNAFp.jpg" ] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Kid Friendly", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "3/4", "1/4", "1/2", "1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["flour", "baking soda", "salt", "shortening", "peanut butter", "sugar", "brown sugar", "egg"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 129.5 [FatContent] 7.2 [SaturatedFatContent] 1.7 [CholesterolContent] 8.8 [SodiumContent] 93.1 [CarbohydrateContent] 14.7 [FiberContent] 0.5 [SugarContent] 9.1 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] 24 cookies [RecipeInstructions] Sift flour add baking soda and powder and salt; sift again. Cream shortening and peanut butter. Gradually add the sugar and cream thoroughly. Add the well beaten egg. Combine the dry ingredients and creamed mixture. Chill. Form into 1-inch balls and place on lightly greased and floured sheet. Flatten with fork, making a criss-cross design. Bake at 375° 8-10 minutes.
[Name] Creamy Green Chile Sauce [AuthorId] 28839 [AuthorName] Maine-iac [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-01-25T18:30:00Z [Description] This is a mild green chili recipe that will tantalize your taste buds! Serve it over your favorite Mexican or Tex-Mex food. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/04/8/picjf3T0k.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/04/8/picVwPWOc.jpg"] [RecipeCategory] Sauces [Keywords] ["Tex Mex", "Southwestern U.S.", "Mexican", "Low Protein", "Low Cholesterol", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "1", "1/4", "1", "2"] [RecipeIngredientParts] ["butter", "onion", "garlic clove", "flour", "chicken broth", "ground cumin", "oregano", "green chilies"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 78.1 [FatContent] 4.4 [SaturatedFatContent] 2.6 [CholesterolContent] 10.2 [SodiumContent] 263.1 [CarbohydrateContent] 7.6 [FiberContent] 0.9 [SugarContent] 2.9 [ProteinContent] 2.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In saucepan, melt butter over medium heat. Saute onion and garlic until transparent. Stir in flour until well-mixed and golden brown. Slowly stir in broth and remove lumps. Add chiles, cumin, and oregano and stir well. Reduce heat to simmer; cook, uncovered, about 15 minutes. Serve over burritos or your favorite Tex-Mex food.
[Name] Spicy Chicken in Foil [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT1H15M [PrepTime] PT10M [TotalTime] PT1H25M [DatePublished] 2002-01-25T18:30:00Z [Description] Fast, tasty and easy--can't beat that. This is my husband's absolute favorite baked chicken. I serve with plain rice to soak up the wonderful juices. An easy dish backed in the oven, but also a great recipe to try over the coals when camping. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/04/9/picJ9FKeb.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "4", "2", "1", "2", "1/4", "3", "1", "1", "2", "1/4", "1"] [RecipeIngredientParts] ["chicken pieces", "ketchup", "vinegar", "lemon juice", "Worcestershire sauce", "water", "butter", "hickory smoke salt", "dry mustard", "chili powder", "cayenne pepper", "paprika"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 369.2 [FatContent] 26.9 [SaturatedFatContent] 9.6 [CholesterolContent] 118.8 [SodiumContent] 313.7 [CarbohydrateContent] 4.7 [FiberContent] 0.6 [SugarContent] 3.1 [ProteinContent] 26.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put chicken on individual pieces of foil. In a small bowl, combine the remaining ingredients; spoon over each piece of chicken. Seal foil tightly and place on cookie sheet. Bake for 15 minutes at 500°F. Reduce heat to 350°F and continue baking for 20 to 30 minutes or until done. (It takes less time if you are using boneless, skinless breast pieces].
[Name] Pepperoni Pork Chops [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-01-25T18:30:00Z [Description] Make and share this Pepperoni Pork Chops recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Spicy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "8"] [RecipeIngredientParts] ["banana pepper", "onion", "mozzarella cheese"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 484.1 [FatContent] 30.3 [SaturatedFatContent] 10.1 [CholesterolContent] 166.7 [SodiumContent] 573.0 [CarbohydrateContent] 1.8 [FiberContent] 0.3 [SugarContent] 0.8 [ProteinContent] 47.8 [RecipeServings] nan [RecipeYield] 8 pork chops [RecipeInstructions] Take a little juice from peppers and fry pepperoni, peppers and onion till good and warm. Take pork chops with a\"pocket\" cut along side and stuff with pepper mix and about 1 T cheese. Keep closed with toothpicks. Cook in A-1 sauce.
[Name] Yogurt Sesame Chicken [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-01-25T18:30:00Z [Description] Make and share this Yogurt Sesame Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "High Protein", "High In...", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1", "1/2", "1", "1/4", "1/2"] [RecipeIngredientParts] ["boneless chicken breasts", "plain yogurt", "parmesan cheese", "sesame seeds", "butter"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 682.2 [FatContent] 46.8 [SaturatedFatContent] 22.1 [CholesterolContent] 168.5 [SodiumContent] 657.5 [CarbohydrateContent] 23.4 [FiberContent] 2.3 [SugarContent] 3.1 [ProteinContent] 41.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Pound chicken breasts slightly and cut each one in half lengthwise. Put in bowl and add yogurt. Stir to cover. Mix cheese, breadcrumbs, and seeds. Coat chicken well and press to adhere. Place on baking sheet. Bake in 350* oven for 20-25 min. or until golden brown and chicken is done.
[Name] Orange Chicken with Fruited Rice [AuthorId] 28442 [AuthorName] Terri F. [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2002-01-25T18:30:00Z [Description] Make and share this Orange Chicken with Fruited Rice recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken Breast", "Chicken Thigh & Leg", "Chicken", "Poultry", "Meat", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/3", "1/3", "1", "6", "2", "1/2"] [RecipeIngredientParts] ["rice", "chicken broth", "dried cranberries", "cherries", "onion", "chicken drumsticks", "boneless chicken breasts", "onion powder"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 452.1 [FatContent] 10.6 [SaturatedFatContent] 2.9 [CholesterolContent] 88.7 [SodiumContent] 434.6 [CarbohydrateContent] 59.9 [FiberContent] 2.9 [SugarContent] 7.2 [ProteinContent] 27.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 F degrees. In 9 inch square baking pan, mix rice, broth, orange juice, cranberries, fruit bits, and onion. Place chicken pieces on top of rice mixture. Brush chicken with orange juice concentrate and sprinkle with onion powder. Cover tightly with aluminum foil. Bake 1 hour and 15 minutes to 1 hour and 30 minutes until chicken is cooked through and rice is tender. Let stand 5 minutes before serving.
[Name] Blueberry Crisp [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-01-25T18:30:00Z [Description] A fabulous dessert at any occasion. I have been making this recipe for over 25 years. I am not too sure where it came from. We have an abundance of blueberries in our area and I freeze them in separate packages to use when necessary. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Grains", "Berries", "Fruit", "Canadian", "Low Protein", "Healthy", "Microwave", "< 30 Mins"] [RecipeIngredientQuantities] ["1/4", "1", "2", "1/4", "1/4", "1/4", "2"] [RecipeIngredientParts] ["brown sugar", "cornstarch", "tapioca starch", "blueberries", "all-purpose flour", "brown sugar", "butter"] [AggregatedRating] 5.0 [ReviewCount] 33.0 [Calories] 112.4 [FatContent] 2.9 [SaturatedFatContent] 1.7 [CholesterolContent] 6.8 [SodiumContent] 26.6 [CarbohydrateContent] 21.7 [FiberContent] 1.1 [SugarContent] 15.2 [ProteinContent] 0.9 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] In a mixing bowl, mix together brown sugar with cornstarch. Add blueberries to sugar mixture and stir until well coated. Spoon blueberry mixture into a 9 inch x 9 inch microwave safe dish. Microwave on HIGH (full power] uncovered for 3 1/2 minutes for fresh blue berries or 6 minutes if using frozen blueberries. Blueberry sauce should be thick and bubbly. Stir once half way through cooking. TOPPING-----------. In a mixing bowl, combine flour, brown sugar, rolled oats and butter and rub together with fingers until evenly mixed. Spread evenly in a separate microwave safe dish and microwave on HIGH (full power] for 4 minutes or until golden and crumbly; stirring once. Spoon cooked topping evenly over blueberry base. Serve hot with icecream or whipping cream.
[Name] Steak Au Poivre Vert [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2002-01-25T18:31:00Z [Description] This is my #1 favorite recipe in my whole collection. It is the first meal I made for my husband. Be sure to use green peppercorns (available packed in brine in a can or bottle). Adapted from a recipe in Jr. League of San Francisco's "San Francisco a la Carte". [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["6", "2", "1 -2", "2", "1", "1/2", "3", "1/2", "4"] [RecipeIngredientParts] ["heavy cream", "beef bouillon cubes", "fresh lemon juice", "salt", "dry sherry", "brandy", "green peppercorns"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 383.0 [FatContent] 31.7 [SaturatedFatContent] 18.6 [CholesterolContent] 108.8 [SodiumContent] 429.8 [CarbohydrateContent] 3.7 [FiberContent] 0.0 [SugarContent] 0.6 [ProteinContent] 1.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a heavy saucepan over medium-heat cook cream, stirring fairly frequently until reduced to approximately 1 cup. (Be sure to use a large enough pan as this bubbles up and will overflow pan if you are not careful]. The cream should be thick. When it is, set in refrigerator. In skillet large enough to hold the filets in a single layer, heat oil until it is hot. Cook steaks for 3 to 4 minutes per side and then set aside and keep warm (I put them in oven at low temperature]. Pour off excess fat from the skillet and deglaze with brandy; set aside. To the cream, add bouillon cubes, lemon juice, salt and sherry. Stirring constantly, bring to a boil. Remove from heat and add deglazing liquid along with the peppercorns. Reheat and pour a small amount over each steak. Serve remaining sauce in a gravy boat.
[Name] Shrimp Puffs [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2002-01-25T18:31:00Z [Description] These puffs are just great as an appetizer. I developed this recipe after making cream puffs and thought it would be a good idea to have something different. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Canadian", "< 60 Mins", "For Large Groups", "Oven", "Refrigerator", "Stove Top"] [RecipeIngredientQuantities] ["1/4", "1/2", "1/2", "1/4", "2", "12", "1", "3", "3", "2/3", "1/4", "2"] [RecipeIngredientParts] ["butter", "water", "all-purpose flour", "salt", "eggs", "shrimp", "fresh shrimp", "celery", "green onions", "mayonnaise", "salt", "fresh lemon juice"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 79.4 [FatContent] 4.7 [SaturatedFatContent] 2.4 [CholesterolContent] 92.6 [SodiumContent] 241.3 [CarbohydrateContent] 3.6 [FiberContent] 0.2 [SugarContent] 0.3 [ProteinContent] 5.3 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] TO MAKE PUFFS------------. Preheat oven to 400 F degrees. In a medium size saucepan, combine butter and water; heat to boiling. Stir in flour and salt using a wooden spoon. Stir until butter/flour mixture forms a thick, smooth base that follows the back of the spoon around the pan. Remove from heat; cool slightly. Using a wooden spoon, mix in eggs one at a time until mixture is thick and smooth. (This is very important to make sure that the mixture is smooth.] Drop by teaspoons onto a lightly greased cookie sheet; space 1 inch apart. Bake in preheated 400 F oven for 20 to 25 minutes or until puffed and golden; let cool. PUFF FILLING-------------. Rinse shrimp in cold water; drain well. In a medium bowl, combine shrimp, chopped celery, chopped green onions and chopped hard cooked eggs; mix well. In a separate bowl using a whisk, blend together mayonnaise, salt and lemon juice; fold into shrimp mixture and chill for about 1/2 hour in refrigerator. TO ASSEMBLE PUFFS-----------------. Pull or cut tops off the puffs and set aside with each puff. Remove any soft membrane from inside puff and discard. Stuff with chilled filling. Replace tops of puffs. Refrigerate until ready to serve. You can also use crab in place of shrimp.
[Name] Mock Coconut Pie (Spaghetti Squash) [AuthorId] 27566 [AuthorName] mew Elaine in MD [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2002-01-25T18:31:00Z [Description] Few would know this pie is not coconut. I found the recipe in a community newspaper when vacationing in a very rural area of West Virginia about twenty years ago. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/05/6/W78s89UxQBKWLD3iZNAY_DSC05580-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/05/6/JZ7qlGJAQ9mGVnk8bNYz_DSC05577-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/05/6/ysYEkWlHRMqqWQN2ytXJ_DSC05578-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/05/6/pic8RO4EY.jpg" ] [RecipeCategory] Pie [Keywords] ["Dessert", "Coconut", "Fruit", "Vegetable", "Nuts", "Thanksgiving", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "3", "1/4", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["spaghetti squash", "eggs", "butter", "sugar", "fresh lemon juice", "vanilla", "ground nutmeg", "cinnamon"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 414.1 [FatContent] 20.8 [SaturatedFatContent] 8.3 [CholesterolContent] 113.3 [SodiumContent] 277.5 [CarbohydrateContent] 52.7 [FiberContent] 0.5 [SugarContent] 33.6 [ProteinContent] 5.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Set oven 350. With two forks, scoop squash from shell and set aside (you want approximately 3 cups]. In large mixing bowl combine eggs, sugar, butter, lemon juice and vanilla. Whisk well. Stir in spaghetti squash. Pour into prebaked pie shell and sprinkle with nutmeg or cinnamon if desired. Bake 40-45 minutes until a knife inserted in the center comes out clean. Cool on rack. Serve with a dollop of whipped cream. Store, covered, in the refrigerator.
[Name] Marinated Steaks [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT24H [PrepTime] PT10M [TotalTime] PT24H10M [DatePublished] 2002-01-25T18:31:00Z [Description] Mmm! Made these for dinner tonight and served with Recipezaar's Greek salad and a small baked potato. Excellent dinner! [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Canadian", "Kid Friendly", "Spring", "Summer", "Winter", "Weeknight", "Broil/Grill", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1/4", "1/2", "1", "1", "2", "1/4"] [RecipeIngredientParts] ["beef top round steak", "green onion", "garlic clove", "pepper", "dry sherry", "parsley", "cornstarch", "beef bouillon granules"] [AggregatedRating] nan [ReviewCount] nan [Calories] 354.0 [FatContent] 11.5 [SaturatedFatContent] 4.4 [CholesterolContent] 69.2 [SodiumContent] 69.7 [CarbohydrateContent] 8.4 [FiberContent] 1.0 [SugarContent] 2.5 [ProteinContent] 26.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Trim fat from meat. Cut meat into 4 pieces and place in a plastic bag. Set bag in a deep bowl. Add sliced onion, garlic, pepper and sherry to bag. Close bag tightly and turn to coat meat. Marinate in the fridge for 8 to 24 hours, turning bag once or twice. Drain steaks well, reserving marinade. Place on an unheated rack in a broiler pan. Broil 3 inches from heat for 5 minutes. Using tongs, turn steaks, broil 5 to 6 minutes more or till desired doneness. Meanwhile, for sauce, add enough water to reserved marinade to measure 1 cup. In a small saucepan combine marinade, mushrooms, parsley, cornstarch, and bouillon granules. Cook and stir till thickened and bubbly, cook and stir 2 minutes more. Place steaks on a hot platter. Spoon sauce over steaks.
[Name] Crock Pot Pork Roast and Mushrooms [AuthorId] 7802 [AuthorName] Mark H. [CookTime] PT8H [PrepTime] PT15M [TotalTime] PT8H15M [DatePublished] 2002-01-25T18:31:00Z [Description] Make and share this Crock Pot Pork Roast and Mushrooms 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/18/05/8/9RT9vZzQ7GdMuFAcxehg_IMG_4092%20mushroom%20pork%20roast.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/05/8/Na22UEA7QH6Tybnk3QKy_IMG_4107%20pork%20roast.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/05/8/yZJADkjgQ9S5GwhKk9Xw_IMG_4084%20mushroom%20pork%20roast.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/05/8/picQWH9lB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/05/8/picV9skDc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/05/8/picBmCn6k.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Southwestern U.S.", "Very Low Carbs", "Weeknight"] [RecipeIngredientQuantities] ["3 -5", NA, NA, NA, NA, NA, "2", "1", "1", "1 -2"] [RecipeIngredientParts] ["chili powder", "garlic powder", "onion powder", "black pepper", "fresh mushrooms"] [AggregatedRating] 5.0 [ReviewCount] 74.0 [Calories] 430.1 [FatContent] 15.1 [SaturatedFatContent] 4.6 [CholesterolContent] 163.1 [SodiumContent] 1764.5 [CarbohydrateContent] 14.5 [FiberContent] 0.9 [SugarContent] 4.7 [ProteinContent] 57.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Season pork roast liberally on all sides with seasoning salt, chili powder, garlic powder, and onion powder. Allow the roast to sit for 15-30 minutes so that seasonings and meat get to know each other better. Stir together 1 can of Golden Mushroom soup and cream of mushroom soup and pour into crock pot. Place seasoned pork roast into crock pot atop soup mixture. Pour second can of golden mushroom soup over pork roast. Cover the pork roast with the sliced/halved mushrooms. Pour can of beef consommé over mushrooms. Season mushrooms to taste with salt and black pepper. Cook on low setting for about 8 hours. Remove roast from crock pot (it will be very tender]. Use the juices in the crock pot as gravy for the pork roast and mashed potatoes. You can use it just as it is, which is what we do, or adjust it to however you like gravy (e.g. add flour or cornstarch, remove fat, etc].
[Name] Sweet Watergate Salad [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-25T18:31:00Z [Description] Make and share this Sweet Watergate 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/18/05/9/picatLdTT.jpg" [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Pineapple", "Tropical Fruits", "Fruit", "Kid Friendly", "< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["Cool Whip", "pecans", "miniature marshmallows", "pistachio pudding mix", "crushed pineapple"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 2398.4 [FatContent] 104.8 [SaturatedFatContent] 59.1 [CholesterolContent] 0.0 [SodiumContent] 306.3 [CarbohydrateContent] 377.4 [FiberContent] 9.1 [SugarContent] 295.8 [ProteinContent] 15.4 [RecipeServings] nan [RecipeYield] 1 Big Bowl [RecipeInstructions] "Mix all ingredients and refrigerate."
[Name] White Sangria [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] nan [PrepTime] PT7M [TotalTime] PT7M [DatePublished] 2002-01-25T18:31:00Z [Description] Make and share this White Sangria 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/18/06/0/picl7rR4h.jpg" [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1", "8", NA, NA] [RecipeIngredientParts] ["triple sec", "sugar", "orange", "lime"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 32.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 13.0 [CarbohydrateContent] 8.3 [FiberContent] 0.0 [SugarContent] 8.3 [ProteinContent] 0.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine wine, triple sec, and sugar. Stir until sugar dissolves. Add club soda. Stir gently. Add ice cubes. Float fruit on top.
[Name] Hamburger Corn Casserole [AuthorId] 2586 [AuthorName] Donna M. [CookTime] PT30M [PrepTime] PT40M [TotalTime] PT1H10M [DatePublished] 2002-01-25T18:31:00Z [Description] This is my kid's all-time favorite casserole. They are grown now and they still beg me to make it. The recipe originally came from a hospital dietitian who gave it to my mother in the 1950's. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Corn", "Vegetable", "Kid Friendly", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "1", "1", "3/4", "1/4", "1", "1", "1 1/2", "4"] [RecipeIngredientParts] ["ground beef", "onion", "whole kernel corn", "sour cream", "salt", "pepper", "diced pimentos", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 548.4 [FatContent] 31.0 [SaturatedFatContent] 11.3 [CholesterolContent] 97.4 [SodiumContent] 1084.6 [CarbohydrateContent] 44.1 [FiberContent] 2.8 [SugarContent] 4.3 [ProteinContent] 24.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown meat and onion together until onions soften. Add next 8 ingredients and mix well. Stir in noodles. Pour into 13 x 9 inch baking pan or 2-quart casserole dish. Mix crumbs and margarine; sprinkle over top. Bake at 350° for 30 minutes, or until bubbly.
[Name] Ma Blick's Chicken Soup [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2002-01-25T18:31:00Z [Description] This is from the cookbook "Savor the Flavor of Oregon". Fairly standard chicken soup recipe kicked up a notch with curry. Could easily be adapted for crock pot. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Whole Chicken", "Chicken", "Poultry", "Meat", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3 1/2", "8", "2", "2", "2", "3", "2", "1/2", "1", "2", "1 -2"] [RecipeIngredientParts] ["whole chickens", "water", "onions", "celery", "carrots", "chicken bouillon cubes", "salt", "seasoning salt", "curry powder", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 438.9 [FatContent] 27.9 [SaturatedFatContent] 7.9 [CholesterolContent] 130.3 [SodiumContent] 1456.2 [CarbohydrateContent] 13.9 [FiberContent] 2.7 [SugarContent] 4.9 [ProteinContent] 31.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put all ingredients except the noodles into a large pot; bring to a boil then reduce heat a simmer for 1 hour. Remove chicken; let broth simmer another hour or two. Take chicken off bones and return chicken to pot. Add noodles and cook until noodles are done (see noodle package for expected time].
[Name] Spicy Baked Beans [AuthorId] 27678 [AuthorName] Sackville [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-01-25T18:31:00Z [Description] Make and share this Spicy Baked Beans recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Beans", "Vegetable", "African", "Vegan", "Low Cholesterol", "Healthy", "Spicy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "2", "2", "1/2", NA, "1", "300", "4", "1", "1/2", "1"] [RecipeIngredientParts] ["red onion", "olive oil", "ground cinnamon", "chili powder", "cannellini beans", "water", "garlic", "chopped tomatoes", "lemon", "parsley"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 249.0 [FatContent] 7.6 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 26.6 [CarbohydrateContent] 37.3 [FiberContent] 9.9 [SugarContent] 4.8 [ProteinContent] 11.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Chop the onion. Heat oil in a large pan and saute the onion for six or seven minutes. Stir in the cinnamon, chilli powder, salt and pepper to taste and cook for a few minutes Meanwhile, rinse the beans in cold water and add to the pan with the water. Simmer for around 15 minutes, before adding tomatoes, garlic, sugar and lemon juice. Simmer until thick. Add parsley at the last minute, serving immediately.
[Name] Planet Hollywood Captain Crunch Chicken [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-01-25T18:31:00Z [Description] This is great and a real kid pleaser. The creole mustard sauce sets off the sweetness of the chicken just right. DH saw a demonstration of the recipe on an early morning show and searched the recipe out for me. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/06/5/nPyzai22TgqWBdrnfWqL_IMG_20160207_180322.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/06/5/picad9FeW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/06/5/nPyzai22TgqWBdrnfWqL_IMG_20160207_180322.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Kid Friendly", "< 30 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["2", "1 1/2", "1", "1", "1", "1", "1", "1/2", "2", NA, "1", "1/4", "1", "1", "1/2", "1", "1", "1", "1/2", "1/2", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["egg", "milk", "all-purpose flour", "onion powder", "garlic powder", "black pepper", "chicken breasts", "mayonnaise", "creole mustard", "Dijon mustard", "yellow mustard", "horseradish", "cider vinegar", "Worcestershire sauce", "red wine vinegar", "water", "cayenne pepper", "salt", "green onion", "garlic", "green pepper", "celery", "onion"] [AggregatedRating] 4.5 [ReviewCount] 25.0 [Calories] 345.7 [FatContent] 13.3 [SaturatedFatContent] 4.3 [CholesterolContent] 100.2 [SodiumContent] 448.0 [CarbohydrateContent] 27.0 [FiberContent] 1.3 [SugarContent] 4.8 [ProteinContent] 28.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Coarsely grind or crush the two cereals and set aside. Beat the egg with milk and set aside. Stir together the flour, onion and garlic powders and black pepper. Set aside. Dip the chicken: pieces in the seasoned flour. Move around to coat well, then shake off the excess flour. Dip in the egg wash, coating well, then dip in the cereal mixture, coating well. Heat oil in a large heavy skillet to 325. Drop coated chicken tenders carefully in the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size. Drain and serve immediately with creole mustard sauce. For sauce:Mix all ingredients together.
[Name] Pepper Steak With Rice [AuthorId] 29212 [AuthorName] bert2421 [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2002-01-25T18:31:00Z [Description] I first had this for dinner at the house of a good friend and it was delicious! That was at least 10 or more years ago and I still make it for my family and company, too. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/06/6/01497481067.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/06/6/01479527792.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/06/6/picFnUQvR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/06/6/01479527792.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/06/6/pic0bZxrK.jpg" ] [RecipeCategory] Meat [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3", "1", "1", "2", "2", "1 1/2", "1", "2", "2", "1/4", "1/4", "2"] [RecipeIngredientParts] ["cooked rice", "lean round steak", "paprika", "butter", "garlic cloves", "beef broth", "green onion", "green peppers", "cornstarch", "water", "soy sauce", "tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 48.0 [Calories] 153.9 [FatContent] 3.4 [SaturatedFatContent] 2.0 [CholesterolContent] 7.6 [SodiumContent] 701.8 [CarbohydrateContent] 27.1 [FiberContent] 2.0 [SugarContent] 2.5 [ProteinContent] 4.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Method: While rice is cooking, pound meat to 1/4\" thickness. (I use sandwich steaks, inside or outside round as it eliminates the need for pounding.] Sprinkle meat with paprika and allow to stand while preparing other ingredients. Using a large skillet, brown meat in butter. Add garlic and broth and simmer covered for 30 minutes. Stir in onions and green peppers. Cover and cook 5 minutes more. Blend cornstarch, water and soy sauce. Stir into meat mixture. Cook, stirring until clear and thickened- about 2 minutes. Add tomatoes and stir gently. Serve over fluffy rice.
[Name] Baked Cranberry Pork Chops [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2002-01-25T18:31:00Z [Description] A simply delicious and easy meal to prepare. My husband liked this one a lot, and gave it his rating of "a keeper". [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Free Of...", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["whole berry cranberry sauce", "lemon juice", "ground nutmeg"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 315.7 [FatContent] 20.0 [SaturatedFatContent] 7.5 [CholesterolContent] 68.8 [SodiumContent] 67.1 [CarbohydrateContent] 15.0 [FiberContent] 0.4 [SugarContent] 14.6 [ProteinContent] 18.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place pork chops in a baking dish. Mix cranberry sauce, lemon juice, almond extract and nutmeg and pour over pork, saving enough of the sauce to put 1 teaspoon in each of the peach halves. Bake at 375 degrees F. until chops are done, about 45-55 minutes. Arrange pork and peach halves on a platter to serve.
[Name] Baked Pears In Caramel Sauce [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT45M [PrepTime] PT7M [TotalTime] PT52M [DatePublished] 2002-01-25T18:31:00Z [Description] Make and share this Baked Pears In Caramel Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pears", "Fruit", "Low Protein", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1/4", "1/4", "1"] [RecipeIngredientParts] ["pears", "sugar", "butter"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 333.2 [FatContent] 22.6 [SaturatedFatContent] 14.0 [CholesterolContent] 74.7 [SodiumContent] 71.2 [CarbohydrateContent] 35.1 [FiberContent] 5.2 [SugarContent] 24.6 [ProteinContent] 1.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut pears in half lengthwise. Arrange, cut side down on lightly greased baking dish. Sprinkle with sugar and dot with butter. Bake at 400* for 35 minutes or until tender. Pour whipping cream over pears. Bake 10 more minutes, basting frequently.
[Name] Winter Bisque [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-01-25T18:31:00Z [Description] Make and share this Winter Bisque recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Winter", "Christmas", "< 60 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "1", "4", "1", "1", "1 1/2", "2", "1 1/2", "1", "1/4"] [RecipeIngredientParts] ["olive oil", "onion", "sweet potato", "corn kernel", "chicken broth", "fresh ginger", "brown sugar", "ground coriander", "ground black pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 183.7 [FatContent] 2.8 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 313.4 [CarbohydrateContent] 38.4 [FiberContent] 5.6 [SugarContent] 8.1 [ProteinContent] 5.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In large saucepan,heat olive oil. Add onion,cook until it begins to brown (3-5 minutes] Add all remaining ingredients,bring to boil. Reduce heat to low,cover and simmer until squash is tender (15-20 minutes]. Transfer solids to blender or food processor,blend to smooth puree. Return to saucepan,stir and serve hot.
[Name] Chile-Vinegar Turnip Greens [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT50M [PrepTime] PT5M [TotalTime] PT55M [DatePublished] 2002-01-25T18:31:00Z [Description] Make and share this Chile-Vinegar Turnip Greens recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Potluck", "Spicy", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "2", "1", "1", "1/4", "2", "1/2"] [RecipeIngredientParts] ["olive oil", "garlic", "chicken broth", "rice vinegar", "fresh ground black pepper"] [AggregatedRating] 4.5 [ReviewCount] 19.0 [Calories] 64.0 [FatContent] 2.4 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 232.4 [CarbohydrateContent] 9.0 [FiberContent] 3.7 [SugarContent] 1.1 [ProteinContent] 3.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in stockpot over medium-high heat. Add garlic and saute 30 seconds or until lightly browned. Add greens and saute 5 minutes, or until wilted. Add remaining ingredients. Bring to a boil, cover, reduce heat, and cook 45 minutes.
[Name] Rice Krispies Cookies [AuthorId] 28397 [AuthorName] Alexis Mom [CookTime] PT11M [PrepTime] PT10M [TotalTime] PT21M [DatePublished] 2002-01-25T18:31:00Z [Description] Make and share this Rice Krispies Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Kid Friendly", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "1 1/4", "1/2", "1/4", "2", "2"] [RecipeIngredientParts] ["butter", "sugar", "egg", "vanilla", "all-purpose flour", "baking soda", "salt", "walnuts"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 203.4 [FatContent] 10.0 [SaturatedFatContent] 6.0 [CholesterolContent] 22.8 [SodiumContent] 125.3 [CarbohydrateContent] 29.0 [FiberContent] 1.2 [SugarContent] 19.5 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] 20-35 cookies [RecipeInstructions] In a large bowl, mix the butter, sugar, egg, and vanilla. Beat until light and creamy. Then fold in the flour, baking soda, and salt. Mix well. Add the rice krispy cereal. Add the 2 cups of goodies. Use anything that you prefer. You kind of have to form these into ball and mash them down with a cup. They don't spread a lot. Test one first, and don't let them get too brown. Bake at 350°F for 11 to 13 minutes.
[Name] Apple Dumpling Cake [AuthorId] 27395 [AuthorName] Manda [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2002-01-25T18:31:00Z [Description] AWESOME apple recipe. Don't really know why it is called a cake, because it is more like an apple crisp, with an extra thick, crunchy topping. Gotta try!! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "Healthy", "Kid Friendly", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["6 -7", "2", "1 1/2", "2", "1", "2", NA, NA] [RecipeIngredientParts] ["cooking apples", "flour", "sugar", "baking powder", "salt", "eggs", "cinnamon"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 221.1 [FatContent] 1.1 [SaturatedFatContent] 0.3 [CholesterolContent] 35.2 [SodiumContent] 267.1 [CarbohydrateContent] 50.7 [FiberContent] 2.2 [SugarContent] 32.3 [ProteinContent] 3.4 [RecipeServings] 12.0 [RecipeYield] 1 nine x thirteen cake [RecipeInstructions] ["Grease 9x13 inch baking pan.", "Slice enough apples to fill pan about half way.", "Sprinkle with sugar and cinnamon.", "Mix flour, sugar, baking powder, salt and egg.", "Mixture will be crumbly (I usually just do this with my hands, but you could use a pastry cutter] Sprinkle oil over top (works well to hold your finger over the top of the bottle so that you don't end up with big globs of oil] Sprinkle with additional sugar and cinnamon.", "Bake at 350 degrees for 30-40 minutes.", "Optional: Place under broiler for 2-3 minutes to brown topping (I usually do this because it makes it extra tasty]." ]
[Name] Celery Shrimp Bisque [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-01-25T18:31:00Z [Description] OOOHH This is good soup. If you want, you can puree a cup of soup and put it back in the pot for a thicker smoother texture. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Stove Top" [RecipeIngredientQuantities] ["2", "2", "2", "1/2", "1", "1", "4", "1/4", "1", "1/4", "1/2", "1/4"] [RecipeIngredientParts] ["potatoes", "celery", "water", "onion", "salt", "pepper", "half-and-half", "flour", "medium shrimp", "butter", "dry sherry"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 280.8 [FatContent] 16.6 [SaturatedFatContent] 10.0 [CholesterolContent] 117.1 [SodiumContent] 393.0 [CarbohydrateContent] 14.6 [FiberContent] 1.2 [SugarContent] 1.4 [ProteinContent] 13.3 [RecipeServings] nan [RecipeYield] 10 cups [RecipeInstructions] Combine first 6 ingredients in a large dutch oven. Bring to a boil, cover and simmer 10 minutes. Mix flour and half-and-half in small bowl. Add to potatoes, stirring well. Add shrimp. Add butter and celery salt. Cook on medium until thick and bubbly. Stir in sherry.
[Name] Pumpkin Cake [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-01-25T18:31:00Z [Description] Make and share this Pumpkin Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Thanksgiving", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "2", "4", "1", "2", "1", "2", "1", "2", "1/2 - 1", "8", "1", "1"] [RecipeIngredientParts] ["flour", "baking soda", "eggs", "baking powder", "sugar", "cinnamon", "salt", "pumpkin", "butter", "cream cheese", "vanilla", "confectioners' sugar"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 8115.6 [FatContent] 409.6 [SaturatedFatContent] 137.1 [CholesterolContent] 1238.0 [SodiumContent] 7050.7 [CarbohydrateContent] 1075.3 [FiberContent] 10.7 [SugarContent] 855.8 [ProteinContent] 67.9 [RecipeServings] nan [RecipeYield] 1 three layer cake [RecipeInstructions] Combine first 9 ingredients- mix and beat well. Bake 350* about 45 min. Makes 3 layers NOTES: Icing: Mix butter, cream cheese, vanilla and conf. sugar. Beat well. Ice between layers and top. Do not ice sides.
[Name] Chicken Fried Rice 3 [AuthorId] 26721 [AuthorName] Dolphin [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2002-01-25T18:31:00Z [Description] Make and share this Chicken Fried Rice 3 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/18/07/5/pic7swS0Z.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/07/5/picVlKuez.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/07/5/pic7swS0Z.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/07/5/picSNDO1K.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/07/5/picFbwy5Q.jpg" ] [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Rice", "Meat", "Kid Friendly", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/4", "1", "2", NA, "2", "2", "1", "2", "1/2", "2", "2", "2", "1"] [RecipeIngredientParts] ["soy sauce", "ground cumin", "chicken breast fillets", "garlic cloves", "ginger", "red capsicum", "cooked rice", "peas", "green onions", "eggs", "fresh coriander", "fish sauce"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 208.1 [FatContent] 3.2 [SaturatedFatContent] 0.9 [CholesterolContent] 105.8 [SodiumContent] 1393.6 [CarbohydrateContent] 35.2 [FiberContent] 2.6 [SugarContent] 3.4 [ProteinContent] 9.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine 1 tbs of soya sauce with cumin in a cup. Pour over chicken and refrigerate, covered for 20 minutes basting occasionally. Spray a large frying pan with cooking oil. Add garlic and ginger and sauté for 1 minute. Add capsicum, cook for 2-3 minutes over high heat. Add rice, peas and onions to pan. Stir over high heat for 3 minutes, then keep warm. Cook chicken under grill for 5-7 minutes each side. Cook eggs in a small pan stirring until set. Add the egg, coriander, fish and soy sauces to the rice and combine. Serve rice with sliced chicken and salad/veggies.
[Name] Tuna Cashew Casserole [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2002-01-25T18:32:00Z [Description] Cashews and chow mein noodles set this recipe apart from other tuna casseroles. My dear friend Donna W. shared this recipe with me many moons ago. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/07/6/picpveg31.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/07/6/picFtHNSc.jpg"] [RecipeCategory] Tuna [Keywords] ["Fruit", "Nuts", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2/3", "2/3", "1/4", "1 1/2", "3", "3", "1/2", "1 1/2", "2", "3/4", "2", "3/4", "1/4"] [RecipeIngredientParts] ["celery", "onion", "green bell pepper", "butter", "butter", "flour", "salt", "milk", "tuna in water", "milk", "salted cashews", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 413.1 [FatContent] 26.4 [SaturatedFatContent] 10.3 [CholesterolContent] 60.7 [SodiumContent] 709.5 [CarbohydrateContent] 23.9 [FiberContent] 1.8 [SugarContent] 2.0 [ProteinContent] 21.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Sauté celery, onion and green pepper in 1 1/2 tablespoons butter. In saucepan, melt 3 tablespoons butter. Mix in flour, stir until smooth. Remove from heat and add salt and milk. Heat the mixture until it boils (stirring frequently]. Boil for 1 minute or until thick (keep stirring]. Add tuna and sauce to vegetables in pan. Stir in milk, 1 cup of the chow mein noodles, the cashews and pepper. Pour into 1 1/2 quart buttered baking dish. Top with remaining chow mein noodles. Bake at 350°F for 30 minutes.
[Name] Cranberry Cocktail Meatballs [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2002-01-25T18:32:00Z [Description] Make and share this Cranberry Cocktail Meatballs recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Chinese", "Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", "2", "1/3", "1/3", "2", "1", "1/4", "1", "1", "1", "1"] [RecipeIngredientParts] ["eggs", "onion", "catsup", "soy sauce", "garlic", "pepper", "whole berry cranberry sauce", "chili sauce", "brown sugar", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 573.2 [FatContent] 17.9 [SaturatedFatContent] 6.5 [CholesterolContent] 202.5 [SodiumContent] 1458.1 [CarbohydrateContent] 60.5 [FiberContent] 5.3 [SugarContent] 47.6 [ProteinContent] 40.4 [RecipeServings] nan [RecipeYield] 5 dozen [RecipeInstructions] Combine first 8 ingredients in large bowl. Stir well. Make into 1 inch meatballs. Bake in uncovered shallow pan for 10 minutes at 450F degrees. Put meatballs in a large bowl and keep warm. Combine cranberry sauce, and remaining ingredients in saucepan. Cook on med. heat until bubbly. Pour over meatballs. Mix well. Serve warm.
[Name] Unsurpassable Chocolate Chipper [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-01-25T18:32:00Z [Description] Make and share this Unsurpassable Chocolate Chipper 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/18/07/8/picy8bTMx.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Potluck", "Christmas", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1 1/2", "1", "2", "2", "1", "1", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["butter", "light brown sugar", "egg", "vanilla", "all-purpose flour", "baking soda", "cinnamon", "ground ginger", "salt", "pecans", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 87.1 [FatContent] 5.2 [SaturatedFatContent] 2.6 [CholesterolContent] 9.7 [SodiumContent] 55.2 [CarbohydrateContent] 10.4 [FiberContent] 0.5 [SugarContent] 7.1 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 72 cookies [RecipeInstructions] With a mixer, cream the butter; add brown sugar, egg and vanilla. Combine the flour, baking soda, ginger, salt and cinnamon. Blend into the butter mixture. Stir in the chocolate chips and nuts. Cover and chill until firm (can be refrigerated over night]. Between palms of hands, roll small pieces of dough into 1-inch rounds and dredge in powdered sugar. Place on lightly greased cookie sheets--about 2 inches apart. Bake in 375 degree oven for 10 minutes. Remove from oven, cool 5 minutes on cookie sheets before removing to racks. Store in airtight container.
[Name] Summer Trifle [AuthorId] 25455 [AuthorName] SharleneW [CookTime] nan [PrepTime] PT1H20M [TotalTime] PT1H20M [DatePublished] 2002-01-25T18:32:00Z [Description] I got this recipe from "The Mike and Matty Show" -- does anyone remember it (vintage 1994). It is very easy and very yummy! Prep time includes chilling time. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Kid Friendly", "Summer", "Weeknight", "Refrigerator", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "1", "1/2", "4", "1/2", "8", "1/2"] [RecipeIngredientParts] ["instant vanilla pudding", "banana", "maraschino cherry", "fresh strawberries", "lemon yogurt"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 324.4 [FatContent] 14.0 [SaturatedFatContent] 5.8 [CholesterolContent] 28.7 [SodiumContent] 514.9 [CarbohydrateContent] 47.6 [FiberContent] 2.3 [SugarContent] 41.1 [ProteinContent] 4.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Cut pound cake loaf in half lengthwise and then in 1/2-inch slices.", "Line sides and bottom of clear bowl with a layer of pound cake.", "Spoon in 1/2 pudding, 1/2 bananas, 1/2 cherries, 1/2 peaches and 1/2 strawberries.", "Mix aromatic bitters with pineapple juice; sprinkle half of juice over fruit.", "Put in another layer of pound cake and remaining pudding, bananas, cherries, peaches and strawberries.", "Fold yogurt into whipped cream.", "Spread on top.", "Sprinkle with chopped nuts.", "Refrigerate 1 hour before serving." ]
[Name] Coconut Plantation Bread [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-01-25T18:32:00Z [Description] Make and share this Coconut Plantation Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Grains", "Coconut", "Fruit", "Nuts", "Caribbean", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1/2", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["flour", "baking powder", "salt", "sugar", "coconut", "milk", "egg", "vanilla"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 2944.4 [FatContent] 72.5 [SaturatedFatContent] 56.4 [CholesterolContent] 245.7 [SodiumContent] 1754.7 [CarbohydrateContent] 519.6 [FiberContent] 24.0 [SugarContent] 208.0 [ProteinContent] 58.9 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Combine first 5 ingredients. Stir well. Mix milk, egg, and vanilla; stir well. Stir into flour mixture. Cover and let stand 20 minutes. Pour into greased 9 inch loaf pan. Bake at 325* for 60 minutes or until toothpick comes out clean. Let cool in pan 10 minutes. Remove and cool on rack.
[Name] Stuffed Cabbage Rolls [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT1H50M [PrepTime] PT20M [TotalTime] PT2H10M [DatePublished] 2002-01-25T18:32:00Z [Description] This is adapted from a recipe in Jr. League of San Francisco cookbook, "San Francisco a la Carte". I added ketchup and wine to develop flavor. A long running family favorite. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/08/1/picHSiG0A.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/08/1/picgf7GA4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/08/1/pic2gFpr5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/08/1/pichc9Hn8.jpg"] [RecipeCategory] Rice [Keywords] ["Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "2", "1", "1", "1/2", "1", "1", "1", "1", "1/2", "1", "1/4", "1", "1/8", "1/8", "1/2"] [RecipeIngredientParts] ["cabbage", "butter", "onions", "lean ground beef", "Italian sausage", "cooked rice", "allspice", "tomatoes", "tomato sauce", "tomato paste", "salt", "thyme", "pepper", "sugar", "ketchup", "Burgundy wine", "sour cream"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 295.8 [FatContent] 13.6 [SaturatedFatContent] 7.0 [CholesterolContent] 54.6 [SodiumContent] 753.5 [CarbohydrateContent] 29.2 [FiberContent] 5.7 [SugarContent] 14.2 [ProteinContent] 16.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. In large pot, steam cabbage for 10 minutes or until leaves are soft enough to peel off. Cool; separate leaves and set aside. Melt butter in a skillet and sauté onions until they are golden. Put half of the onions in a bowl with the ground beef. Mix in the rice and allspice with our hands. To the remaining onions in the skillet, add the tomatoes and juice, tomato sauce, tomato paste, ketchup, salt and seasonings. Simmer for 15 minutes. Stir in burgundy wine. Place a small amount of mixture (an oval about the size of two walnuts] in each cabbage leaf. Fold leaf over to enclose meat and roll up folding sides inches. Place rolls, seam side down in a baking dish. Cover with tomato mixture and bake, uncovered for 1 hour. Serve with sour cream.
[Name] Berry Rice Pudding [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-01-25T18:32:00Z [Description] Make and share this Berry Rice Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Long Grain Rice", "Rice", "Fruit", "Canadian", "Kid Friendly", "Winter", "< 60 Mins", "Refrigerator", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/3", "2/3", "1/3", "1", "2", "2", "1", "1/4", "3", "1/4", "2", "1", "1", "8"] [RecipeIngredientParts] ["water", "long grain rice", "sugar", "lemon juice", "vanilla", "lemon rind", "cream of tartar", "sugar", "fresh strawberries", "lemon, rind of", "fresh strawberries"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 94.1 [FatContent] 0.7 [SaturatedFatContent] 0.2 [CholesterolContent] 24.4 [SodiumContent] 47.6 [CarbohydrateContent] 17.8 [FiberContent] 0.7 [SugarContent] 10.4 [ProteinContent] 4.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a medium saucepan combine water, milk and rice. Bring to boiling. Reduce heat, cook, covered over low heat for 20 minutes, stirring often. Uncover, cook 5 minutes more. In a small bowl combine egg yolk, 2 tablespoons sugar, lemon juice, and 1/4 teaspoon salt. Stir about 1 cup of the hot mixture into yolk mixture, return all to saucepan. Bring to a gentle boil,. Cook and stir over low heat 3 to 4 minutes or till slightly thickened. Remove from heat, stir in vanilla and 1/4 teaspoon lemon peel. Cool thoroughly. In a medium bowl beat egg whites and cream of tartar with electric mixer on high speed till soft peaks form (tips curl over]. Gradually add 2 tablespoons sugar, beating till stiff peaks form (tips stand straight]. Fold in sliced berries, spoon mixture into 8 sherbet dishes, Cover, chill several hours. To serve, garnish with lemon peel and whole strawberries.
[Name] Myrtle's Potato Salad [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-01-25T18:32:00Z [Description] Make and share this Myrtle's Potato Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Vegetable", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "10", "1", "1", "1", "2", "1", "1", NA] [RecipeIngredientParts] ["eggs", "green pepper", "celery seed", "onion", "celery", "pimiento", "Miracle Whip"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2185.2 [FatContent] 53.6 [SaturatedFatContent] 16.2 [CholesterolContent] 2115.0 [SodiumContent] 902.5 [CarbohydrateContent] 324.7 [FiberContent] 39.6 [SugarContent] 37.3 [ProteinContent] 102.3 [RecipeServings] nan [RecipeYield] 1 Big Bowl [RecipeInstructions] Boil potatoes, leave jackets on. Cut potatoes in halves or quarters (depending upon size] Add next 6 ingredients. Add miracle whip and salt and pepper to taste.
[Name] Onion Rings [AuthorId] 15718 [AuthorName] Steve P. [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-01-25T18:32:00Z [Description] Make and share this Onion Rings recipe from Food.com. [Images] character(0) [RecipeCategory] Onions [Keywords] ["Vegetable", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "7", "1", "2", "1", "4"] [RecipeIngredientParts] ["sweet onions", "salt", "seasoning salt", "sugar", "paprika", "eggs"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 293.6 [FatContent] 5.3 [SaturatedFatContent] 1.7 [CholesterolContent] 211.5 [SodiumContent] 1015.1 [CarbohydrateContent] 53.6 [FiberContent] 2.3 [SugarContent] 10.9 [ProteinContent] 10.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Cut each onion into 4 thick slices.", "Separate slices into rings reserving small rings for other uses.", "Combine cereal, salt, sugar, and paprika.", "Divide coating mixture into two small bowls.", "Beat eggs until soft peaks have formed.", "Dip half of onion rings into beaten eggs and then dredge in crumb mixture.", "Place in a single layer on oiled baking sheet.", "Repeat procedure with remaining onion rings and second bowl of crumb mixture.", "Bake at 375ºF for 15 minutes until crisp.", "Serve warm." ]
[Name] Vera's Rhubarb Cake [AuthorId] 29212 [AuthorName] bert2421 [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2002-01-25T18:32:00Z [Description] I got this recipe from my good friend, Vera, about 4 years ago and I've been making it ever. I've passed on this recipe to friends many times. Hope you will try it and enjoy it as much as my family does. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1 1/2", "1", "1", "2", "1", "1/2", "1", "2 1/2", "1", "1/2", "2", "1"] [RecipeIngredientParts] ["shortening", "sugar", "egg", "vanilla", "flour", "baking soda", "salt", "buttermilk", "rhubarb", "flour", "butter", "cinnamon", "brown sugar"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 613.4 [FatContent] 25.6 [SaturatedFatContent] 10.9 [CholesterolContent] 58.2 [SodiumContent] 438.4 [CarbohydrateContent] 92.6 [FiberContent] 1.9 [SugarContent] 66.0 [ProteinContent] 5.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Method: Preheat oven to 350. Cream shortening and sugar. Beat in egg and vanilla. Sift together soda,salt and flour, and add to creamed mixture alternately with buttermilk. Toss rhubarb with the tbsp of flour and mix gently into batter. Spoon into 9x13 pan and smooth surface. Topping: Combine all ingredients and sprinkle over batter. Bake for 50- 60 minutes.
[Name] Tangy Lemon Curd [AuthorId] 28898 [AuthorName] Napoleon XIV [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-01-25T18:32:00Z [Description] A pleasant change from jams, jellies, and marmalades. Try it on toast or muffins, or use it as a filling between layers of cake. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Fruit", "Scottish", "European", "Kid Friendly", "< 60 Mins", "Canning", "Refrigerator", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "5", "9", "14"] [RecipeIngredientParts] ["lemons", "eggs", "unsalted butter", "margarine", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 379.0 [FatContent] 23.1 [SaturatedFatContent] 13.9 [CholesterolContent] 147.9 [SodiumContent] 39.2 [CarbohydrateContent] 42.0 [FiberContent] 0.7 [SugarContent] 40.3 [ProteinContent] 3.6 [RecipeServings] 10.0 [RecipeYield] 3 cups, approximately [RecipeInstructions] Extract the juice of the lemons, and then grate the rind very thinly. Beat the eggs, and then put the eggs, lemon rind and lemon juice, butter and sugar into the top of a double boiler. Stir over simmering water until the mixture is glossy and thick enough to coat the back of wooden spoon. Strain into sterilized jars and cover. Unless you plan to use the lemon curd within a couple of days, refrain from making large quantities at a time. Store in a fridge.
[Name] Lemon Sponge Pie [AuthorId] 27566 [AuthorName] mew Elaine in MD [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2002-01-25T18:32:00Z [Description] Make and share this Lemon Sponge Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "2/3", "2", NA, "1/3", "2/3", "2", "1"] [RecipeIngredientParts] ["eggs", "sugar", "flour", "lemon, rind of", "fresh lemon juice", "milk", "butter"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 351.3 [FatContent] 18.1 [SaturatedFatContent] 6.6 [CholesterolContent] 155.0 [SodiumContent] 243.3 [CarbohydrateContent] 40.7 [FiberContent] 1.2 [SugarContent] 22.9 [ProteinContent] 7.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350.", "Beat egg whites until foamy and gradually add 2 Tbsp of the sugar; continue to beat until soft peaks form.", "Beat the yolks with the balance of the sugar until thick and light.", "Add flour, rind, juice, milk and butter and beat until blended.", "Fold into the egg whites.", "Pour into the pie shell and bake at 350 for 30-35 minutes until the top is golden brown.", "This rises somewhat during baking but then sinks a bit with cooling.", "When I was a child 50+ years ago and my maternal grandmother knew I would be visiting, she always prepared this favorite pie." ]
[Name] Peach Freezer Jam [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-01-25T18:32:00Z [Description] Make and share this Peach Freezer Jam 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/18/08/8/pic61YNj0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/08/8/picVWhAKG.jpg"] [RecipeCategory] Sauces [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Canning", "No Cook", "Freezer", "Easy"] [RecipeIngredientQuantities] ["2", "3 1/2", "3", "3"] [RecipeIngredientParts] ["sugar", "lemon juice"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 286.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.1 [CarbohydrateContent] 73.8 [FiberContent] 0.7 [SugarContent] 72.9 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] 10-12 containers [RecipeInstructions] In large bowl, combine peaches and sugar. Mix well. Let stand 10 minutes. In small bowl, combine pectin and lemon juice; Pour over peaches. Stir thoroughly 3 minutes (a few sugar crystals will remain] Spoon into freezer proof containers. Cover. Let stand in fridge for 24 hours. Store in freezer. (Butter bowls work great].
[Name] Matt's cinnama cookies [AuthorId] 29680 [AuthorName] Bonbon [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-01-25T18:32:00Z [Description] Make and share this Matt's cinnama 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/18/08/9/picucW87t.jpg" [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "Kid Friendly", "< 30 Mins", "Oven", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1/2", "2", "2", "1/2", "2", "1", "4"] [RecipeIngredientParts] ["butter", "sugar", "egg", "salt", "baking powder", "flour", "vanilla", "cinnamon", "butter", "margarine", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 120.5 [FatContent] 4.6 [SaturatedFatContent] 2.8 [CholesterolContent] 20.2 [SodiumContent] 112.5 [CarbohydrateContent] 18.6 [FiberContent] 0.4 [SugarContent] 10.5 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 24 large cookies [RecipeInstructions] mix together butter and sugar. mix in egg. sift salt, flour, and baking powder. add to mixture. add vanilla. chill. mix filling ingredients together in seperate bowl. form dough into 6-inch strips about 1/2 inch wide. cover one side of strips with thin layer of filling. roll up into a cinnamon roll shape. bake at 400 degrees for 8-10 minutes or until soft yet golden brown. top with homemade icing.
[Name] Robert Redford [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2002-01-25T18:32:00Z [Description] This recipe, just like the person it is named after, is a "CLASSIC". If you love Reese's Peanut Butter Cups you will LOVE this recipe. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/09/0/picdiYkG7.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "Kid Friendly", "< 60 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1/2 - 1", "1 1/2", "1", "1", "1", "1", "1", "1", "3", "1", NA, NA, NA] [RecipeIngredientParts] ["butter", "flour", "pecans", "cream cheese", "confectioners' sugar", "peanut butter", "vanilla pudding mix", "chocolate pudding mix", "milk", "Cool Whip", "Cool Whip", "chocolate"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 6490.0 [FatContent] 429.8 [SaturatedFatContent] 176.0 [CholesterolContent] 597.0 [SodiumContent] 3986.2 [CarbohydrateContent] 566.5 [FiberContent] 36.1 [SugarContent] 284.8 [ProteinContent] 140.0 [RecipeServings] nan [RecipeYield] 1 Delight [RecipeInstructions] Melt butter; mix with flour and press into baking pan. Pour pecans over and press down. Bake 15 minutes at 350 degrees Fahrenheit. Cool. Mix cream cheese with confectioners' sugar and peanut butter. Mix well. Pour over crust. Mix vanilla and chocolate pudding mixes with the milk and Cool Whip. Beat well. Pour over peanut butter layer. Garnish with additional Cool Whip. Sprinkle with nuts and chocolate as desired.
[Name] Orange Candy Frosting [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-25T18:32:00Z [Description] Make and share this Orange Candy Frosting recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1"] [RecipeIngredientParts] "confectioners' sugar" [AggregatedRating] nan [ReviewCount] nan [Calories] 578.4 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 3.7 [CarbohydrateContent] 145.3 [FiberContent] 0.5 [SugarContent] 138.3 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 1 bundt cake [RecipeInstructions] Mix OJ and conf. sugar. Mix well. Immediately pour over hot cake in pan. Let stand overnight. Remove from pan and slice to serve.
[Name] Carolyn's Ice Box Fruitcake [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2002-01-25T18:32:00Z [Description] This is my family's favorite fruitcake. Even people who don't care for fruitcake seem to like this one. The chill time is included in the cook time.
[Name] Buttermilk Pancakes with Pecans [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-01-25T18:32:00Z [Description] Make and share this Buttermilk Pancakes with Pecans recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["3", "3", "1 1/2", "3/4", "1", "1", "1", "1/2", "1 2/3"] [RecipeIngredientParts] ["eggs", "butter", "flour", "pecans", "sugar", "baking powder", "baking soda", "salt", "buttermilk"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 437.7 [FatContent] 22.6 [SaturatedFatContent] 4.9 [CholesterolContent] 170.3 [SodiumContent] 877.2 [CarbohydrateContent] 45.1 [FiberContent] 3.2 [SugarContent] 7.2 [ProteinContent] 14.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Beat egg yolks and butter in large bowl. Combine flour, pecans, sugar, baking powder, baking soda, and salt. Add to egg mixture alternately with buttermilk. Beat whites until stiff. Fold into batter. Cook on hot griddle with a little veg. oil until golden brown on both sides.
[Name] Pork Chops Supreme [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT1H30M [PrepTime] PT5M [TotalTime] PT1H35M [DatePublished] 2002-01-25T18:32:00Z [Description] From "A Taste of Oregon". My family loves pork chops, so I am always looking for a variety of ways to fix them. This is one of our favorites. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/09/4/picUbjzgM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/09/4/picJ1WwxM.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "High Protein", "High In...", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["onion", "lemon", "brown sugar", "ketchup"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 553.4 [FatContent] 28.9 [SaturatedFatContent] 10.0 [CholesterolContent] 152.0 [SodiumContent] 367.1 [CarbohydrateContent] 26.6 [FiberContent] 1.2 [SugarContent] 23.0 [ProteinContent] 46.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350 degrees. Season pork chops with salt and place in large baking dish. Top each pork chop with an onion slice and a lemon slice. Mix brown sugar and ketchup; spoon a couple of tablespoons over each chop. Cover and bake 1 hour. Uncover and bake 30 minutes longer, basting occasionally.
[Name] Apple Chicken Salad [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-25T18:32:00Z [Description] Make and share this Apple Chicken 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/18/09/5/Muic3YJFSnyIHwobvLiz_CHICKENSALAD3%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/18/09/5/zHRVRSjqTaOplEXZK0El_CHICKENSALAD1%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/18/09/5/FKgNjoffRrOJ2MhHE7LU_CHICKENSALAD2%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/18/09/5/picV3q0CX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/09/5/picIypKFf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/09/5/pic2dOSjG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/09/5/pic8HzCtl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/09/5/picUoDZKU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/09/5/picEFFyaN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/09/5/picDFH70i.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Chicken", "Poultry", "Apple", "Fruit", "Meat", "Canadian", "Kid Friendly", "Spring", "Summer", "Winter", "< 15 Mins", "No Cook", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["5 -6", "1/4", "1/2", "2", "1/3", "2", NA] [RecipeIngredientParts] ["apple", "celery", "raisins", "brown sugar"] [AggregatedRating] 5.0 [ReviewCount] 34.0 [Calories] 291.5 [FatContent] 15.9 [SaturatedFatContent] 3.0 [CholesterolContent] 53.2 [SodiumContent] 474.2 [CarbohydrateContent] 19.3 [FiberContent] 1.1 [SugarContent] 15.7 [ProteinContent] 18.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl, gently stir together, chicken, apple, celery and raisins. In a small bowl, whisk together, dressing and brown sugar, pour over chicken mixture. Toss gently to coat. Serve on lettuce leaves, sprinkle nuts of your choice over.
[Name] Cranberry Sauce with Jalapeno Peppers [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-01-25T18:32:00Z [Description] Through some experimintation, I finally developed a most marvelous Cranberry Sauce that has just enough peppery taste without being overpowering. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Fruit", "Canadian", "Low Protein", "Low Cholesterol", "Healthy", "Spicy", "< 30 Mins", "For Large Groups", "Stove Top", "Inexpensive"] [RecipeIngredientQuantities] ["12", "1", "1", "2", "2", "1/2"] [RecipeIngredientParts] ["fresh cranberries", "frozen cranberries", "water", "granulated sugar", "fresh lemon juice", "sherry wine"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 66.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.5 [CarbohydrateContent] 15.8 [FiberContent] 1.1 [SugarContent] 13.6 [ProteinContent] 0.1 [RecipeServings] 16.0 [RecipeYield] 2 cups [RecipeInstructions] Rinse cranberries in cold water; drain. In a medium size saucepan mix water and sugar and bring to boil on medium-high heat; stir to dissolve. Add cranberries and Jalapeno peppers and return to boil. Reduce heat, cover and boil gently, for 10 minutes, stirring occasionally. Add lemon juice and sherry and stir well to blend. Remove from heat and let cool completely at room temperature. Refrigerate in a glass container with lid. Serve with turkey or chicken. CAUTION when handling the Jalapeno peppers. Wear plastic gloves, or wash hands thoroughly after handling, using any toothpaste. Then wash again with soap and water. You can also use a mixture of bleach and water to remove all pepper heat.
[Name] Pork Fillet With Apple and Leek Sauce [AuthorId] 26721 [AuthorName] Dolphin [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2002-01-25T18:32:00Z [Description] Make and share this Pork Fillet With Apple and Leek Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Apple", "Fruit", "Meat", "Kid Friendly", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] [NA, "2", "2", "1", "1", "2", "2", "2", NA, "2"] [RecipeIngredientParts] ["leeks", "garlic clove", "brown sugar", "white wine vinegar", "green apples", "arugula leaf", "carrots"] [AggregatedRating] nan [ReviewCount] nan [Calories] 199.9 [FatContent] 3.2 [SaturatedFatContent] 1.0 [CholesterolContent] 33.3 [SodiumContent] 144.2 [CarbohydrateContent] 30.9 [FiberContent] 3.9 [SugarContent] 20.3 [ProteinContent] 13.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Spray a medium frying pan with oil.", "Cook pork over high heat for 10-15 minutes covered.", "Add leeks, garlic and 1/2 cup stock to a large frying pan, and bring to boil.", "Reduce heat and simmer on medium heat 5-7 minutes or until liquid has reduced by half.", "Stir in sugar and vinegar for 1 minute.", "Add apple and cook on high heat until caramelized.", "Stir in remaining stock and reduce heat.", "Simmer for 3-5 minutes to thicken sauce.", "Slice pork thickly, top with apple and leek.", "Serve on rocket leaves with carrots." ]

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