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[Name] Meatballs [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2002-01-25T18:33:00Z [Description] Make and share this Meatballs 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/18/09/8/picXvHAcU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/09/8/picefUI7L.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/09/8/pic0gVLxX.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "Kid Friendly", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "1", "10", "1 1/4", "1 1/2", "2 1/2", "20", "2 1/4", "5", "3 3/4", "15", "5"] [RecipeIngredientParts] ["ground beef", "ground pork", "eggs", "onions", "salt", "soy sauce", "allspice", "mustard powder", "catsup", "brown sugar", "vinegar"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 163.1 [FatContent] 8.6 [SaturatedFatContent] 3.2 [CholesterolContent] 68.4 [SodiumContent] 515.1 [CarbohydrateContent] 10.9 [FiberContent] 0.2 [SugarContent] 8.4 [ProteinContent] 10.5 [RecipeServings] nan [RecipeYield] 50 meatballs [RecipeInstructions] Mix meats, eggs, crumbs, onion and salt all together and roll into 1\" balls. Brown in a little oil. Mix sauce ingredients together. Add meat balls. Bake in a 350 degree Fahrenheit oven for 20 to 25 minutes.
[Name] Spinach Fandango [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-01-25T18:33:00Z [Description] Make and share this Spinach Fandango 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/18/09/9/GgyRGMeQSPqqXPWmE2L6-IMG_0840.JPG" [RecipeCategory] Meat [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/2", "2", "1", "2", "1", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["lean ground beef", "mushroom", "garlic", "oregano", "frozen chopped spinach", "sour cream", "salt", "pepper", "mozzarella cheese"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 534.6 [FatContent] 36.4 [SaturatedFatContent] 18.2 [CholesterolContent] 145.0 [SodiumContent] 1043.4 [CarbohydrateContent] 12.9 [FiberContent] 3.7 [SugarContent] 2.4 [ProteinContent] 40.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Brown beef, add mushrooms, garlic and oregano. Stir fry until mushrooms are light browned. Add spinach, heat until thawed and almost all juices have cooked away, about 10 minutes. Stir in soup, sour cream, salt and pepper. Spoon into shallow casserole. Scatter cheese over top. Bake at 350 degrees for 30 minutes or until bubbly.
[Name] Mustard Pickles [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2002-01-25T18:33:00Z [Description] This is one of those recipes that has been passed down from my great-great grandmother, eventually to me. These pickles have a "Kick" to them from the horseradish. It's not bad though, they are GREAT!!! I keep mine in a gallon jar in my "Extra" fridge all winter. Mmmmm Mmmmmm [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Spicy", "< 30 Mins", "Canning", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "2"] [RecipeIngredientParts] ["sugar", "mustard", "salt", "vinegar", "horseradish", "cucumbers"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 1115.8 [FatContent] 6.5 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 58434.4 [CarbohydrateContent] 183.5 [FiberContent] 16.2 [SugarContent] 141.2 [ProteinContent] 17.0 [RecipeServings] nan [RecipeYield] 2 gallon jar [RecipeInstructions] Scrub cucumbers and put in the above mixture. These are ready to eat in 10 days. Keep in a glass crock or a 1 gallon jar with cheese cloth\"lid\". (Lay a piece of cheesecloth over the jar or crock to \"Create\" a lid. You can wrap a rubber band around to hold in place or use a piece of string. If using a jar, you can use the metal band that you'd use in canning but don't use the flat lid part, that's where the cheesecloth is used. This allows air in and \"critters\", dust, bugs etc. are kept out. If you don't do this, you may get mold in them too.] Will keep all winter in cool place.
[Name] Pumpkin Scones [AuthorId] 29196 [AuthorName] JustJanS [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2002-01-25T18:33:00Z [Description] Make and share this Pumpkin Scones 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/18/10/1/picJP2ZtV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/10/1/pic0bjmTy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/10/1/picW8UftY.jpg"] [RecipeCategory] Scones [Keywords] ["Quick Breads", "Breads", "Grains", "Vegetable", "Australian", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "3/4", "1", "1"] [RecipeIngredientParts] ["self raising flour", "butter", "sugar", "pumpkin", "egg", "milk"] [AggregatedRating] 4.5 [ReviewCount] 19.0 [Calories] 97.0 [FatContent] 1.6 [SaturatedFatContent] 0.8 [CholesterolContent] 18.2 [SodiumContent] 15.5 [CarbohydrateContent] 17.5 [FiberContent] 0.6 [SugarContent] 1.2 [ProteinContent] 2.8 [RecipeServings] nan [RecipeYield] 12 Scones [RecipeInstructions] Heat the oven to 220°C. Rub the butter into the flour with your fingertips. Add the sugar, pumpkin and egg, then the milk if you need it. Turn the dough onto a lightly floured board and knead until smooth. Roll out 2cm thick. Using a knife, cut into 12 scones. Place on a tray, and brush the tops with milk. Place in the top half of your oven and bake at 220°C for 10-15 minutes until brown. Allow them to cool a little, then serve with butter.
[Name] Quick White Chili [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-01-25T18:33:00Z [Description] This is in my family's &quot;Top 10&quot; list. Quick and easy and very good. I found it in the food column of my local paper (San Jose Mercury News) several years ago. Addendum: I couldn't find tomatillos in the grocery store when I wanted to make this recently. I substituted an equivalent sized bottle of &quot;Salsa Verde&quot; and got nearly the same results. Just look for one that the primary ingredient is tomatillos. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Chicken", "Poultry", "Meat", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "3", "3", "1", "1", "1", "1", "1/2", "1/2", "1/4", "2", "1", NA, NA, NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["olive oil", "skinless chicken breast half", "shallots", "garlic cloves", "tomatoes", "chicken broth", "mild green chilies", "dried oregano", "ground cumin", "white kidney beans", "lime, juice of", "salt", "fresh ground pepper", "red onion", "fresh cilantro", "tomatoes", "avocado", "sour cream", "monterey jack cheese", "lime wedge"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 474.3 [FatContent] 13.0 [SaturatedFatContent] 2.2 [CholesterolContent] 72.6 [SodiumContent] 1548.6 [CarbohydrateContent] 50.5 [FiberContent] 16.2 [SugarContent] 13.2 [ProteinContent] 40.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan, heat olive oil. Add chicken and cook, stirring often, just until beginning to brown. Remove with slotted spoon and set aside. Add shallots and garlic to pan and sauté until softened. Stir in tomatillos, tomatoes with liquid, chicken broth, green chilies, oregano, coriander and cumin. Bring to boil, then immediately reduce heat and simmer about 20 minutes. Return chicken to pan along with drained beans and cook about 5 minutes, just until chicken is cooked through and beans are hot. Add lime juice and season to taste with salt and pepper.
[Name] My Own Pie Crust [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2002-01-25T18:33:00Z [Description] Make and share this My Own Pie Crust recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/10/3/picsdDpZy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/10/3/picDDZasf.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "< 30 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "2", "1", "1/2", "2"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "salt", "milk"] [AggregatedRating] 5.0 [ReviewCount] 23.0 [Calories] 1763.1 [FatContent] 112.0 [SaturatedFatContent] 15.1 [CholesterolContent] 4.3 [SodiumContent] 2344.2 [CarbohydrateContent] 169.7 [FiberContent] 5.1 [SugarContent] 25.7 [ProteinContent] 20.4 [RecipeServings] nan [RecipeYield] 1 nine inch pie crust [RecipeInstructions] Sift flour, sugar and salt into a 9\" pie plate. In a 1 cup measuring cup, whisk together oil and milk and pour over the flour mixture. Using a fork, mix until completely dampened. Press the dough evenly over the bottom of the pan, then up the sides and over the rim. To use as a baked shell, prick the surface of the dough with a fork several times and bake in a preheated 425* oven for 12-15 minutes; cool and fill as desired. To use as an unbaked shell, just fill with the desired pie filling and bake according to the filling directions. NOTES: If you want to use the crust for beef pot pies or with any other savory filling, just eliminate the 2 tablespoons sugar.
[Name] Chocolate Kiss Coffee Cake [AuthorId] 27922 [AuthorName] Iron Bloomers [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-01-25T18:33:00Z [Description] Make and share this Chocolate Kiss Coffee Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Dessert", "Low Protein", "Low Cholesterol", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "20", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["sugar", "cinnamon", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 880.1 [FatContent] 40.6 [SaturatedFatContent] 10.6 [CholesterolContent] 3.8 [SodiumContent] 2300.3 [CarbohydrateContent] 116.2 [FiberContent] 3.6 [SugarContent] 43.2 [ProteinContent] 13.5 [RecipeServings] 5.0 [RecipeYield] 1 loaf [RecipeInstructions] Grease 1 loaf pan and preheat oven to 375°. Flatten biscuits slightly; place kiss in center and pull edges up and around kiss to cover completely. Seal each tight and roll in hands to make into balls. Combine sugar and cinnamon. Roll each biscuit in melted margarine and then in cinnamon/sugar mix. Place in loaf pan making layers. Bake at 375° for 18 to 20 minutes till golden brown. Cool 1 minute on wire rack and then invert onto serving plate. Serve while warm.
[Name] Nettie Cronish's Wasabi Spread [AuthorId] 20371 [AuthorName] Lennie [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-25T18:33:00Z [Description] Make and share this Nettie Cronish's Wasabi Spread recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Cheese", "Soy/Tofu", "Beans", "Canadian", "Kosher", "Potluck", "< 15 Mins", "Beginner Cook", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "4", "1", "1/4", "1", "2"] [RecipeIngredientParts] ["light cream cheese", "firm tofu", "garlic", "fresh coriander", "chives", "wasabi powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 380.5 [FatContent] 31.4 [SaturatedFatContent] 17.8 [CholesterolContent] 86.2 [SodiumContent] 468.5 [CarbohydrateContent] 6.5 [FiberContent] 1.3 [SugarContent] 0.8 [ProteinContent] 21.0 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] In food processor, blend together all ingredients until very smooth. Will keep, refrigerated, for approximately 5 days.
[Name] Spaghetti Puttanesca [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2002-01-25T18:33:00Z [Description] A friend of mine served this at a dinner party. Everyone loved it and went home with the recipe. From Weight Watcher's magazine. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/10/6/pichj6JNg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/10/6/picehgCz2.jpg"] [RecipeCategory] Tuna [Keywords] ["Spaghetti", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/4", "4", "1/2", "2", "6", "1 1/2", "1", "12", "1/4", "1", NA] [RecipeIngredientParts] ["golden raisin", "olive oil", "onion", "garlic cloves", "spaghetti", "tomatoes", "tomato sauce", "black olives", "tuna in water", "fresh ground black pepper"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 336.6 [FatContent] 7.9 [SaturatedFatContent] 1.3 [CholesterolContent] 18.7 [SodiumContent] 580.5 [CarbohydrateContent] 49.5 [FiberContent] 4.1 [SugarContent] 11.4 [ProteinContent] 18.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In small bow, soak raisins in 1/3 cup warm water. Heat oil in large skillet over low heat. Add onion and garlic; cook 7 to 10 minutes, until soft. Meanwhile, in large pot of boiling water, cook spaghetti 7 to 9 minutes, until tender, drain and keep warm. To skillet, add raisins and their soaking liquid, tomatoes, tomato sauce, olives and ground red pepper. Raise heat to high and cook for 3 to 5 minutes, until slightly thickened. Break tuna into chunks; stir into tomato mixture and cook just until heated through. Season to taste with pepper.
[Name] Mo's Margarita Pie [AuthorId] 28268 [AuthorName] Elmo5922 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-01-25T18:33:00Z [Description] Make and share this Mo's Margarita Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Potluck", "Summer", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "14", "1/3", "4", "2", "1", "1", "1"] [RecipeIngredientParts] ["sweetened condensed milk", "fresh lime juice", "lime zest", "triple sec", "9-inch graham cracker crust", "Cool Whip"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 449.0 [FatContent] 18.7 [SaturatedFatContent] 6.8 [CholesterolContent] 162.3 [SodiumContent] 317.2 [CarbohydrateContent] 63.5 [FiberContent] 0.7 [SugarContent] 51.5 [ProteinContent] 8.8 [RecipeServings] 6.0 [RecipeYield] 1 pie [RecipeInstructions] Preheat oven to 350 degrees. Whisk together yolks, condensed milk, lime juice, zest, tequila, and triple. Pour in pie shell. Bake until filling is evenly set and shell is light browned, about 15-20 minutes. Cool to room temperature and then refrigerate for 2 hours. Serve with a spoonful of cool whip on top.
[Name] Pasta Seafood Salad [AuthorId] 12619 [AuthorName] Kim7459 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2002-01-25T18:33:00Z [Description] Make and share this Pasta Seafood Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "4", "2", "2", "1", "8", NA, "20"] [RecipeIngredientParts] ["pasta", "black olives", "green onions", "baby shrimp"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1048.3 [FatContent] 47.1 [SaturatedFatContent] 7.5 [CholesterolContent] 133.2 [SodiumContent] 3681.7 [CarbohydrateContent] 115.2 [FiberContent] 5.2 [SugarContent] 14.8 [ProteinContent] 41.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook Pasta. Follow directions on box. Cool the pasta. Then toss all the ingredients together and chill for about an hour to let the flavor set in.
[Name] Mo's Red Salad Dressing [AuthorId] 28268 [AuthorName] Elmo5922 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-25T18:33:00Z [Description] A sweet and tangy salad dressing. You can adjust the amount of sugar if you are in the mood for something sweeter. My Mom loves to put this on her taco salad. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Low Protein", "Kid Friendly", "Potluck", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/2", "2", "3", "1 1/2", "1/2"] [RecipeIngredientParts] ["ketchup", "sugar", "salt", "vinegar", "red onion"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 4558.9 [FatContent] 328.9 [SaturatedFatContent] 42.6 [CholesterolContent] 0.0 [SodiumContent] 10001.5 [CarbohydrateContent] 428.4 [FiberContent] 2.6 [SugarContent] 412.5 [ProteinContent] 9.1 [RecipeServings] nan [RecipeYield] 1 quart [RecipeInstructions] 1. In a large bowl, whisk the ketchup, sugar, salt and vinegar until the sugar is dissolved. 2. Whisk in the oil 1/2 c. at a time. MIx in onions. Serve on your favorite salad veggies. 3. This makes a large quantity so refrigerate any unused portion. When you are ready to use it again, you may need to let it set out at room temperature for about 10 minutes and then whisk again before serving.
[Name] Winner's Spaghetti Casserole [AuthorId] 27783 [AuthorName] HeatherFeather [CookTime] PT50M [PrepTime] PT5M [TotalTime] PT55M [DatePublished] 2002-01-25T18:33:00Z [Description] This fast, easy recipe is a real family pleaser! I have used this recipe for many years as my good old stand-by for potlucks and tailgate parties. I have also baked this recipe in two smaller pans, keeping one for my family and bringing the other over to a new mother or neighbor as a welcome gift. This is my version of one I found in a community cookbook called &quot;Enough to Feed an Army.&quot; (NOTE: Updated the amount of the spaghetti, I also now use a smaller box of pasta in this, even though the original called for a 1 pound box) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/11/0/pad7BoH4TGH2XAFQfeDt_1404701310829.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/11/0/picm48otv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/11/0/pic7Ag0W1.jpg"] [RecipeCategory] Spaghetti [Keywords] ["Cheese", "Meat", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "8", "1", NA] [RecipeIngredientParts] ["lean ground beef", "onion", "green bell pepper", "cream cheese", "butter", "margarine", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 30.0 [Calories] 428.3 [FatContent] 20.3 [SaturatedFatContent] 9.9 [CholesterolContent] 71.9 [SodiumContent] 640.0 [CarbohydrateContent] 38.0 [FiberContent] 0.7 [SugarContent] 10.0 [ProteinContent] 22.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350 F degrees.", "Place cooked spaghetti in a deep 1.5 quart oval baking dish or a glass 9x13\" casserole.", "In a skillet, brown the ground beef until cooked through;drain fat and stir in spaghetti sauce.", "Heat over low heat, covered, until warmed through, stirring occasionally.", "Meanwhile, in a small saucepan, melt butter over low heat.", "Add onions and peppers to the butter and saute until just lightly browned.", "Cut up cream cheese into small chunks and add to the onion mixture; stir until melted and well combined.", "Pour half of the meat sauce over the cooked spaghetti.", "Pour all of the cream cheese sauce over the first layer of meat sauce, using a spatula to spread evenly.", "Pour remaining meat sauce over the cream cheese layer, again using a spatula to spread evenly.", "Sprinkle some Parmesan cheese over the top to taste.", "Cover with foil and bake for about 25 minutes or warm and bubbly.", "Remove cover and bake 5 minutes more.", "This can be prepared ahead, refrigerated, and not baked until the following day, if desired (if you do, allow extra baking time]." ]
[Name] Caramel Apples In Rum Sauce [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT6M [PrepTime] PT12M [TotalTime] PT18M [DatePublished] 2002-01-25T18:33:00Z [Description] Make and share this Caramel Apples In Rum Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Dessert", "Apple", "Fruit", "Low Protein", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "1 1/3", "1", "4", "1 1/2"] [RecipeIngredientParts] ["butter", "sugar", "lemon juice", "granny smith apples", "rum"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 451.4 [FatContent] 23.3 [SaturatedFatContent] 14.6 [CholesterolContent] 61.0 [SodiumContent] 164.9 [CarbohydrateContent] 63.9 [FiberContent] 3.4 [SugarContent] 59.0 [ProteinContent] 0.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Melt butter in lg. skillet. Add sugar and lemon juice. Cook on med. stirring constantly, until sugar melts and syrup is golden brown. Stir in apples and cook 5-6 minutes. Remove from heat, stir in rum.
[Name] Fresh Orange Pound Cake with Orange Glaze [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2002-01-25T18:33:00Z [Description] This recipe comes from the Food Network courtesy of Emeril Lagasse, 2000 (show #EM1D03)
[Name] Lasagne [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-01-25T18:33:00Z [Description] This is my husband's oldest sister's recipe. I use this but don't cook the noodles first. I put them in dry and just add extra sauce. REALLY is a "Time Saver" and tastes just as good. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Meat", "European", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["sausage", "cinnamon", "oregano", "basil", "salt", "pepper", "garlic powder", "onion", "mozzarella cheese"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 4191.9 [FatContent] 300.8 [SaturatedFatContent] 94.1 [CholesterolContent] 526.2 [SodiumContent] 18674.7 [CarbohydrateContent] 222.1 [FiberContent] 8.8 [SugarContent] 152.9 [ProteinContent] 143.0 [RecipeServings] nan [RecipeYield] 1 large pan [RecipeInstructions] Fry sausage with onion. Drain. Mix sausage, sauce, and spices. Cook noodles. Layer sauce, noodles, cheese, repeat. Top with sauce. Bake until bubbly and done.
[Name] Three Bean Soup [AuthorId] 3288 [AuthorName] TishT [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-01-25T18:33:00Z [Description] This is a great filling soup with potential to adjust to your individual taste. You can add the hamburger or leave out...I leave it out. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Black Beans", "Beans", "Vegetable", "Meat", "< 60 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/4", "1", "2", "2", "2", "15", "3", "3", "2", "15", "2", "1 1/2", "4", "2", "1"] [RecipeIngredientParts] ["ground beef", "olive oil", "onion", "garlic cloves", "great northern beans", "red kidney beans", "canned black beans", "celery", "carrots", "potatoes", "brown sugar", "dried thyme", "water", "vegetable bouillon cubes", "red wine"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 401.1 [FatContent] 11.0 [SaturatedFatContent] 3.0 [CholesterolContent] 25.7 [SodiumContent] 261.4 [CarbohydrateContent] 51.8 [FiberContent] 14.0 [SugarContent] 5.5 [ProteinContent] 21.8 [RecipeServings] 12.0 [RecipeYield] 12 one cup servings [RecipeInstructions] Heat the olive oil in a large saucepan over medium heat. Cook hamburger until mostly cooked, then add onion and garlic in the saucepan and slowly cook until tender and browned. Place the great northern beans, red kidney beans, black beans, celery, carrots, potatoes, tomato-vegetable juice cocktail, brown sugar, thyme, water and vegetable bouillon in the saucepan. Cook over medium-high heat approximately 25 minutes. As the mixture thickens, stir in the red wine.
[Name] Honey Glazed Acorn Squash [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2002-01-25T18:33:00Z [Description] Make and share this Honey Glazed Acorn Squash recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1/2 - 1", "1/2", "1"] [RecipeIngredientParts] ["acorn squash", "margarine", "honey", "salt"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 258.4 [FatContent] 15.2 [SaturatedFatContent] 2.6 [CholesterolContent] 0.0 [SodiumContent] 568.8 [CarbohydrateContent] 33.2 [FiberContent] 1.5 [SugarContent] 23.2 [ProteinContent] 1.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350F degrees. Arrange squash in shallow 10inch baking dish. Combine butter, honey, and salt. Pour over squash. Bake, covered for 40 minutes. Uvcover and bake another 10 minutes.
[Name] Chocolate Eclair Cake [AuthorId] 29563 [AuthorName] Karen5 [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-01-25T18:33:00Z [Description] Make and share this Chocolate Eclair Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/11/6/Aym2f48OQbab4lamnSqc_untitled-7786.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/11/6/lVRvPyQQSOWGe8eYoAf8_untitled-7777.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/11/6/Wf8TE5R4SbaK0s8KOBf0_untitled-7796.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/11/6/picWt00Y7.jpg" ] [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "2", "1", "3", "2", "3", "3", "2", "1", "1 1/2"] [RecipeIngredientParts] ["honey graham crackers", "French vanilla instant pudding", "Cool Whip", "milk", "butter", "milk", "vanilla", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 31.0 [Calories] 692.7 [FatContent] 23.8 [SaturatedFatContent] 10.7 [CholesterolContent] 16.7 [SodiumContent] 597.6 [CarbohydrateContent] 112.2 [FiberContent] 3.9 [SugarContent] 54.8 [ProteinContent] 10.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Line buttered 9 x 12 dish with graham crackers. Combine pudding mix with milk. Fold in Cool Whip. Pour half of the mixture over crackers. Add second layer of crackers. Add remaining pudding mixture. Add final layer of graham crackers. Over medium heat, melt chocolate glaze except for the powdered sugar. Remove from heat. Beat in 1-1/2 cups powdered sugar. Pour over crackers. Refrigerate overnight.
[Name] Chicken in Mead Sauce [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H10M [PrepTime] PT10M [TotalTime] PT1H20M [DatePublished] 2002-01-25T18:38:00Z [Description] This dish originated on the island of Lindisfarne, a remote and secluded little island off the southeast coast of Scotland and northeast coast of England. The last time I visited this island, about 30 years ago, it was impossible to reach by air (too small to have an airport) or by water (the only boats that went to Lindisfarne were supply boats), and there was no bridge across which one could drive from the mainland. The ONLY way for "tourists" to reach this little diamond in the rough was, and may still be, to drive to the island. And one had the opportunity to do so only twice every day, with about a 30- to 45-minute window of time in which to do so. In case you haven't guessed, that meant that one had to drive across the seabed at low tide. Mead (a sweet, light honey-coloured or clear wine) was originally made, for centuries, by the monks on the island. Although the monks are now gone, their tradition and recipes remain. You will probably want to double or quadruple the ingredients, or you may be sorry that you didn't! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken Thigh & Leg", "Chicken", "Poultry", "Fruit", "Vegetable", "Meat", "Scottish", "European", "Free Of...", "Potluck", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1", "1", "4", NA, "1", "5", NA, NA] [RecipeIngredientParts] ["chicken legs-thighs", "olive oil", "butter", "onion", "mushrooms", "fresh parsley", "lemon juice", "salt", "black pepper"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 280.5 [FatContent] 17.8 [SaturatedFatContent] 5.0 [CholesterolContent] 96.9 [SodiumContent] 109.0 [CarbohydrateContent] 2.8 [FiberContent] 0.5 [SugarContent] 1.2 [ProteinContent] 26.8 [RecipeServings] nan [RecipeYield] 4 wings or thighs [RecipeInstructions] Preheat the oven to 190C/375F/Gas 5. Fry the chicken joints in the oil and butter until browned. Put them aside in a casserole dish. Make a sauce by adding the chopped onion to the oil and butter in the pan and fry for 2-3 minutes. Add the mushrooms, parsley, lemon juice, mead and seasonings. Stir well and cook for a further 3 minutes before pouring the sauce over the chicken joints. Cover and cook in the oven for about 1 hour.
[Name] Scottish Crowdie [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT6H [PrepTime] PT0S [TotalTime] PT6H [DatePublished] 2002-01-25T18:39:00Z [Description] The true origins of, and recipe(s) for crowdie somehow got lost over the centuries. Even the origin of the word "crowdie" is a subject of debate. Today, it is generally accepted that crowdie is a semi-cooked soft cheese without rennet. It has a unique taste and most folks either love it or hate it.
[Name] Marinated Prawns (Shrimp) and Mussels [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2002-01-25T18:42:00Z [Description] Make and share this Marinated Prawns (Shrimp) and Mussels recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Mussels", "Grains", "Fruit", "European", "Potluck", "Spicy", "Christmas", "< 60 Mins", "Refrigerator", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["3 -4", "5", "6", "2", "2", "2", "2", "2", "2", "3", "3", "1", "1", "2", "2", "1"] [RecipeIngredientParts] ["scallions", "olive oil", "lemon juice", "ketchup", "chili sauce", "chives", "recaito", "cilantro leaf", "garlic", "Dijon mustard", "mussels", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 180.7 [FatContent] 8.2 [SaturatedFatContent] 1.2 [CholesterolContent] 116.5 [SodiumContent] 808.6 [CarbohydrateContent] 6.3 [FiberContent] 0.5 [SugarContent] 1.3 [ProteinContent] 19.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Do not cook prawns and mussels ahead of time and do not use pre-cooked prawns. Thoroughly mix all ingredients, except prawns, mussels, scallions, and lemon slices in blender or food processor. Place the marinade in a bowl large enough to hold all the shellfish, and refrigerate for at least 2 hours. Steam the prawns just until the flesh has turned from a translucent white to a solid white. This should take approximately 12 to 15 minutes for extra large prawns. Keep a close eye on them and do not overcook. As soon as the prawns are cooked, drain them and place them in the marinade, making sure they are all covered. Steam the mussels just until the shells open. Discard any unopened shells. Remove mussels from their shells and place them in the marinade. Add chopped scallions to the marinade and stir very gently. Float the sliced lemon on top. Allow the shellfish to marinate, in the fridge, for at least 5 hours (preferably longer]. Pick the prawns and mussels out of the marinade with toothpicks or cocktail forks. Serve with Ritz or similar crackers, if desired, and enjoy!
[Name] Scottish Oxtail Soup [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT2H30M [PrepTime] PT20M [TotalTime] PT2H50M [DatePublished] 2002-01-25T18:44:00Z [Description] You won't find this one in the Campbell's Soup section of your local grocery store! When I was a child, this was a family favourite and my mother made it fairly often. Nowadays, oxtails are becoming increasingly hard to find, although you might get some from an old-fashioned butcher or meat market. Therefore, some folks now substitute inexpensive cuts of bone-in beef. Here, in the metropolitan Washington, DC area, I can occasionally get oxtails from the meat department at some of the Giant Food supermarkets. In my opinion, it is well worth the hunt for oxtails, because the taste is very distinctive and different than any beef soup. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/12/0/picg5KqaP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/12/0/picRiQzf6.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Fruit", "Vegetable", "Meat", "Scottish", "European", "Weeknight", "Stove Top", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["1", "2", "1", "2", "1", "36", "4", "1", "3", "1", "3", "4", "1", "2"] [RecipeIngredientParts] ["onions", "carrot", "celery", "butter", "tomato juice", "plain flour", "port wine", "bay leaf", "thyme", "parsley", "celery", "whole green onions"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 134.8 [FatContent] 6.5 [SaturatedFatContent] 4.0 [CholesterolContent] 15.2 [SodiumContent] 991.1 [CarbohydrateContent] 12.9 [FiberContent] 2.2 [SugarContent] 5.8 [ProteinContent] 4.4 [RecipeServings] nan [RecipeYield] 40 ounces, approximately [RecipeInstructions] To make the spice bag, place 1 bay leaf, 3 sprigs thyme, 4 large sprigs parsley (including stalks], one 4-inch piece celery stalked with leaves, and two whole green onions in the center of a square of double thickness cheesecloth. Fold up the sides of the cheesecloth and tie off the top very tightly to make a spice bag. (Equivalent dry herbs may be substituted]. Fry the oxtail pieces and the vegetables in the fat for a few minutes until lightly browned. Remove from heat. Pour the beef stock into a saucepan and add the fried oxtail and vegetables as well as the spice bag. Bring to the boil, and then transfer to a crockpot and cook on high for 1½- 2 hours (or longer if necessary] until the meat is tender. Strain the stock, cut all the meat (in small pieces] from the bones and then return the stock and meat to the pan. Bring to the boil. Puree. Mix the flour and port together and add to the soup. Simmer for 5 minutes before serving.
[Name] Guinness Cake [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT50M [PrepTime] PT35M [TotalTime] PT1H25M [DatePublished] 2002-01-25T18:45:00Z [Description] Make and share this Guinness Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/12/1/pic62oZqd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/12/1/pic1aR9B8.jpg"] [RecipeCategory] Breads [Keywords] ["Grains", "Fruit", "Nuts", "European", "Low Protein", "Kid Friendly", "Potluck", "Weeknight", "St. Patrick's Day", "Oven", "Beginner Cook", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "10", "2", "6", "1/4", "1", "7", "2", "4", "2", "2", "4", "1"] [RecipeIngredientParts] ["unsalted butter", "dark brown sugar", "eggs", "plain flour", "baking powder", "baking soda", "cocoa powder", "chocolate", "butter", "icing sugar", "walnuts"] [AggregatedRating] 4.5 [ReviewCount] 25.0 [Calories] 622.2 [FatContent] 26.0 [SaturatedFatContent] 14.8 [CholesterolContent] 77.0 [SodiumContent] 236.8 [CarbohydrateContent] 77.3 [FiberContent] 5.0 [SugarContent] 43.3 [ProteinContent] 8.2 [RecipeServings] 9.0 [RecipeYield] 1 cake [RecipeInstructions] To make the cake-----------. Grease and line two 8-inch cake pans, and preheat the oven to 350F degrees. Cream butter and sugar together. Gradually beat in the eggs. Sift the flour, baking powder and baking soda into a separate bowl. Stir Guinness into cocoa. Carefully fold in alternate quantities of flour and cocoa to butter/sugar mixture. Spread mixture into pans and bake for 30-35 minutes. Leave to cool in pans for 5 minutes before turning out. To make the icing---------. Melt chocolate with Guinness, and then beat in butter and leave to cool a little before beating in icing sugar. Remove ¼ of icing and stir in chopped walnuts. When icing has cooled to a spreadable consistency, sandwich cake with walnut icing and use rest for top and sides. Decorate with walnut halves and grated chocolate.
[Name] Banana Cookies (With Dates and Nuts) [AuthorId] 18391 [AuthorName] najwa [CookTime] PT12M [PrepTime] PT20M [TotalTime] PT32M [DatePublished] 2002-01-27T19:50:00Z [Description] Yummy cookies!! Great when you have leftover bananas that are too soft to eat .. they smell heavenly while baking, and keep well in the fridge ... I don't add the nuts, but you can if you like .. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/12/2/pickv65zK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/12/2/picBk7Bz7.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Nuts", "Kid Friendly", "< 60 Mins", "For Large Groups", "Oven", "Refrigerator", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "2", "1", "1 1/2", "2", "1/2", "1/8", "1", "1/2", "1/8", "1 1/2", "1/2", "1"] [RecipeIngredientParts] ["banana", "butter", "sugar", "eggs", "vanilla", "flour", "baking powder", "baking soda", "cinnamon", "salt", "nutmeg", "clove", "quick oatmeal", "dates"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 148.5 [FatContent] 6.2 [SaturatedFatContent] 2.9 [CholesterolContent] 27.8 [SodiumContent] 115.7 [CarbohydrateContent] 21.4 [FiberContent] 1.7 [SugarContent] 9.9 [ProteinContent] 2.9 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°F. In a large bowl, combine butter, sugar and eggs. Add bananas and vanilla, mix well. Add the rest of the ingredients, with dates and nuts last. Drop dough onto cookie sheet (sprayed with non-stick spray], and flatten slightly. Bake 12 minutes or until done.
[Name] Spicy Peanut Chicken Wings [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2002-01-27T19:51:00Z [Description] These spicy Chinese-inspired wings came from a cookbook called, &quot;Blue Corn and Chocolate&quot;. The flavor is best when the wings are slightly warm or at room temperature. I also use this sauce to make a great main dish using chicken breasts! Chef note: Try lining pan with parchment paper. It is great for cakes and cookies, but fabulous for oven fries and chicken wings etc. Nothing sticks to it and makes cleanup so much easier.” [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/12/3/picQvv4f8.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Asian", "High Protein", "High In...", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", NA, "2", "2", "1 1/2", "1", "1/4", "1/3", NA] [RecipeIngredientParts] ["chicken wings", "peanut butter", "soy sauce", "honey", "garlic clove", "crushed red pepper flakes", "fresh cilantro"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 692.2 [FatContent] 49.7 [SaturatedFatContent] 12.3 [CholesterolContent] 174.8 [SodiumContent] 859.4 [CarbohydrateContent] 12.9 [FiberContent] 2.1 [SugarContent] 8.2 [ProteinContent] 49.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Chop tips off the chicken wings; discard. Preheat oven to 400 degrees. Line a baking pan with foil (this will save clean-up later]. Place the chicken wings in a single layer on the tray; salt and pepper them lightly. Bake the wings for about 30 minutes until they are just beginning to brown and get crisp. While the wings are baking, combine the peanut butter, soy sauce, honey, garlic, and the hot peppers in a small saucepan. Heat the mixture over low heat, stirring until well blended and spreadable. Spoon or brush the peanut sauce generously over the wings. Return the wings to the oven for 10- 15 minutes until the sauce is set. (Do not allow the sauce to burn.] Remove the wings from the oven and sprinkle immediately with the chopped peanuts and cilantro. Let cool slightly before serving.
[Name] Sour Cream Coffee Cake [AuthorId] 29212 [AuthorName] bert2421 [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2002-01-27T19:51:00Z [Description] This can literally be thrown together at the last minute. I couldn't tell you how many times I have made this cake but there is never a crumb left. Great for a get together for coffee and a chat. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/12/4/picuYVcrY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/12/4/picUNWPhJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/12/4/picsvFx8L.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/18124/wbkpWTtqRQKfEVwefs40_IMG_20180709_153846142.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/12/4/picM1Hyok.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/12/4/picdKSdA1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/12/4/picuoNMlT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/12/4/pichaM5Ay.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/12/4/18124.jpg"] [RecipeCategory] Breads [Keywords] ["Breakfast", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1", "2", "1", "2", "1", "1", "1 3/4", "1/4", "1 1/2", "1/4 - 1/2"] [RecipeIngredientParts] ["butter", "margarine", "sugar", "eggs", "vanilla", "flour", "baking soda", "baking powder", "sour cream", "brown sugar", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 58.0 [Calories] 642.4 [FatContent] 33.5 [SaturatedFatContent] 18.4 [CholesterolContent] 137.6 [SodiumContent] 524.7 [CarbohydrateContent] 78.4 [FiberContent] 2.0 [SugarContent] 45.1 [ProteinContent] 9.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Prepare the topping first and set aside. Preheat oven to 350°. Grease and flour tube or bundt pan (I just spray with Pam]. Sift dry ingredients and set aside. Combine butter and sugar. Add eggs and vanilla. Beat well. Stir in dry ingredients. Fold in sour cream. Pour 1/2 batter in pan; top with 1/2 topping. Pour remaining batter in pan and top with rest of topping. Bake 45-50 minutes or until toothpick inserted in cake comes out clean.
[Name] Easy &amp; Quick Broccoli Bake [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-01-27T19:51:00Z [Description] Make and share this Easy &amp; Quick Broccoli Bake recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1", "1"] [RecipeIngredientParts] ["milk", "soy sauce", "pepper", "fresh broccoli", "frozen broccoli"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 24.2 [FatContent] 0.9 [SaturatedFatContent] 0.5 [CholesterolContent] 2.9 [SodiumContent] 78.1 [CarbohydrateContent] 3.2 [FiberContent] 1.0 [SugarContent] 0.4 [ProteinContent] 1.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In 1 1/2-quart shallow casserole, combine soup, milk, soy sauce and pepper. Stir in broccoli and 1/2 can of the onions. CONVENTIONAL OVEN: Bake at 350° for 25 minutes or until hot through; stir. Top with remaining onions and bake 5 minutes longer. MICROWAVE OVEN: Cover with wax paper; microwave on high 8 minutes, rotating dish halfway through heating. Top with remaining onions. Microwave, uncovered 1 minute.
[Name] Classic vanilla ice-cream [AuthorId] 26721 [AuthorName] Dolphin [CookTime] PT20M [PrepTime] PT24H [TotalTime] PT24H20M [DatePublished] 2002-01-27T19:51:00Z [Description] Make and share this Classic vanilla ice-cream recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Kid Friendly", "Weeknight", "Beginner Cook", "Freezer", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "2", "1/2"] [RecipeIngredientParts] ["milk", "vanilla essence", "caster sugar"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 346.5 [FatContent] 22.8 [SaturatedFatContent] 13.7 [CholesterolContent] 169.3 [SodiumContent] 81.4 [CarbohydrateContent] 30.1 [FiberContent] 0.0 [SugarContent] 25.3 [ProteinContent] 6.3 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] Bring milk and cream to boiling point in saucepan. Remove from heat and stir in vanilla. Whisk eggs and sugar together with a little milk. Place bowl over saucepan of simmering water. Whisk in milk until mixture thickens slightly. Pour into a metal tray and semi freeze. Beat well in a bowl (will make a smoother result]. Put back into freezer over night.
[Name] Voreniki (Perogies), Potato/Cheddar Cheese &amp; Onion [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2002-01-27T19:51:00Z [Description] The Voreniki are an excellent side dish and are handy to have available frozen. I have improved on this recipe since my Russian Grandmother taught me how to make them over 50 years ago. Using whipping cream in the dough mixture, tenderizes the dough [Images] character(0) [RecipeCategory] Potato [Keywords] ["Cheese", "Vegetable", "European", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "3/4", "1/4", "1/4", "1/2", "1", "2 3/4", "3", "1", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["eggs", "sour cream", "salt", "baking powder", "all-purpose flour", "potatoes", "sharp cheddar cheese", "onions", "green onion", "salt", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 393.9 [FatContent] 11.3 [SaturatedFatContent] 6.4 [CholesterolContent] 77.5 [SodiumContent] 469.3 [CarbohydrateContent] 59.4 [FiberContent] 4.3 [SugarContent] 2.9 [ProteinContent] 13.4 [RecipeServings] 8.0 [RecipeYield] 36 Voreniki [RecipeInstructions] DOUGH PREPARATION--------------. In a medium size mixing bowl, add eggs, milk, whipping cream, sour cream and salt and whisk well to blend. Add baking powder and stir in gently. In a large mixing bowl, add flour and egg mixture and mix well to incorporate. Add additional flour if necessary so that dough does not stick to bowl or feel sticky. Form dough into a ball and knead about 10 times. Divide dough in half, form into balls, cover with a damp cloth and set aside until ready to use. FILLING--------------. In a medium size saucepan, add potatoes and cover with water. Cook until potatoes are tender; drain. Mash potatoes, then add grated cheddar cheese, onion, salt and pepper and mix well to incorporate. Break off pieces of dough and form into balls, about the size of a golf ball. Roll out each ball of dough on a floured surface to about 1/16 inch thickness. Place dough into a 4 or 5 inch \"MINI FORM\" and make sure that the dough projects over the edges. Spoon about 1 to 2 tablespoons of filling into the centre, (depending to the size of Mini Form you are using]. Place the form into one hand and lift the edge of the\"MINI FORM\" and slightly push the filling down with your finger. Now fold the\"MINI FORM\" completely over and squeeze. Remove excess dough by running your finger around the folded edges and set excess dough aside to be used again. Continue to form the Voreniki until all dough and filling are used up. As an alternate, if you do not have a \"MINI-FORM\", after rolling the dough out to 1/16 inch thickness, place a heaping tablespoon of filling in the center. Fold the dough over and crimp together. Then take a fork that is dipped in flour and press the edges to ensure a seal. If you have filling left over, cover and refrigerate to use later or form patties and fry. TO COOK--------------. Fill a pasta cooker or a large pot 3/4 full with water and bring to a rolling boil. Add 2 tablespoons of olive oil and 1 tablespoon of salt to the water. When the water is in a rolling boil, drop in 6 formed Voreniki, stir once with a slotted spoon so that they do not stick together. Cook for about 2 minutes or until they rise to the surface in about 1 1/2 minutes of cooking and continue to cook for the full 2 minutes. Remove with a slotted spoon and place in a bowl. If desired, add some melted butter to coat. Serve immediately with additional melted butter, a dollop of sour cream or yogurt and a sprinkling of chopped green onions or chives. To reheat, you can drop them again into boiling water for about 1 1/2 minutes. Or you can fry them in a small amount of butter, cover and fry on medium-high heat for about 1 minute on each side or until golden brown. The Voreniki freeze very well. Place on a tray or a cookie sheet in one layer and freeze. Then package them in zip-loc bags or vacuum seal bags in quanties as desired. To reheat frozen Voreniki; let thaw for about 1/2 hour and then fry in a small amount of butter as noted above.
[Name] Aztec Pie [AuthorId] 29268 [AuthorName] Amber Dawn [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2002-01-27T19:51:00Z [Description] Make and share this Aztec Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Mexican", "Kid Friendly", "< 60 Mins", "Oven", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "2", "1", "1", "1", "1/4", "1/4", "1/8", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["onions", "garlic", "lean ground beef", "chili powder", "sugar", "ground cumin", "oregano", "salt", "pepper", "cinnamon", "tomatoes", "mild green chilies", "tortilla chips", "green olives", "pitted black olives", "mild cheddar cheese", "monterey jack cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 576.5 [FatContent] 34.4 [SaturatedFatContent] 12.4 [CholesterolContent] 85.7 [SodiumContent] 1027.0 [CarbohydrateContent] 40.3 [FiberContent] 5.8 [SugarContent] 7.7 [ProteinContent] 29.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Saute onion in oil in a skillet over medium heat until soft. Add garlic and cook another minute or so. Transfer to small bow. Cook beef in skillet until no longer pink, about 8 minutes. Return onion and garlic to skillet. Stir in chili powder, sugar, cumin, oregano, salt, pepper and cinnamon; cook 2 to 3 minutes more, stirring to blend falvors. Stir in undrained tomatoes and chlies; break up tomatoes. Reduce heat to low and simmer gently for 10 minutes, stirring occasionally. Preheat oven to 400 degrees. Place half of chips in an even layer on bottom of large casserole dish. Spoon half of the meat sauce over. Sprinkle with green onion. Reserving 6 olives, scatter remainder of olives over green onion. Sprinkle with half of the cheeses. Press down with a spatula to compress slightly. Top with another layer of chips and meat sauce. Press down slightly again. Top with remaining cheeses. Bake in 400 degree oven for 20 minutes or until hot and bubbly. Let stand 10 minutes befire serving. Garnish top with reserved olives and additional green olives, avocado and lime, if desired.
[Name] Easy Greco Chicken and Pasta [AuthorId] 20327 [AuthorName] KyanaBelle [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2002-01-27T19:51:00Z [Description] A quick and easy chicken & pasta dish inspired by Cincinnati-style chili. The combination of cinnamon and garlic is the secret! Not an authentic Greek dish but the influence is there. Tastes great fresh and even better reheated, making it ideal for one-a-month cooking! [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Greek", "European", "Microwave", "< 60 Mins", "Freezer", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4 -6", NA, "1", "1", "1", "1", "1/8", "1/2", "12"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "olive oil", "diced tomatoes", "garlic", "cinnamon", "mozzarella cheese", "spaghetti", "angel hair pasta"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 581.8 [FatContent] 10.5 [SaturatedFatContent] 3.5 [CholesterolContent] 79.5 [SodiumContent] 883.7 [CarbohydrateContent] 76.1 [FiberContent] 4.2 [SugarContent] 6.6 [ProteinContent] 43.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown chicken breasts in a large skillet over medium heat in olive oil, clarified butter or a combination until juices run clear. Remove chicken from pan and keep warm. Saute garlic in pan drippings til softened. Add cream soup and diced tomatoes to pan, stir to combine thoroughly. Add Italian seasoning and cinnamon. Adjust seasonings, more or less of each, to your family's tastes. If you intend to freeze the dish for later, go lightly on the seasonings as the flavors usually intensify with freezing. Bring to a boil then reduce heat, cover and simmer for 10-20 minutes. Meanwhile, prepare pasta according to package directions. Add chicken on top of sauce. Top each breast with shredded cheese. Cover and heat until cheese is melted. Place pasta on a platter, top with sauce and chicken breasts. Pass parmasan cheese at table. The sauce is very, very good made fresh but is fantastic when reheated, making it a great make-ahead dish. Follow the directions below. Freezer directions: Cool sauce and chicken (do not put mozzarella on chicken breasts at this time!]. Place sauce and chicken breasts, without mozzarella, in freezer bag. Remove air, seal, label, date and freeze. Keep pasta and mozzarella on hand for serving day. To serve, thaw sauce and chicken. Reheat on medium-low to medium heat until chicken is hot throughout. Proceed with recipe as directed above. Alternately, sauce and chicken may be reheated in the microwave at 50% power.
[Name] Oven Browned Potatoes [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2002-01-27T19:51:00Z [Description] Make and share this Oven Browned Potatoes recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/13/1/piczCKyD5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/13/1/picBoioGX.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["potato", "margarine", "salt", "pepper", "paprika"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 291.6 [FatContent] 22.9 [SaturatedFatContent] 4.0 [CholesterolContent] 0.0 [SodiumContent] 854.3 [CarbohydrateContent] 20.4 [FiberContent] 2.7 [SugarContent] 0.9 [ProteinContent] 2.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place potatoes in shallow baking pan. Drizzle margarine over. Season with salt and pepper. Bake at 350* for about 1 hour or until tender. Baste occasionally with the margarine. Sprinkle with paprika and serve.
[Name] Cream Cheese Cookies [AuthorId] 3288 [AuthorName] TishT [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-01-27T19:51:00Z [Description] Make and share this Cream Cheese Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "3 1/2", "1", "1", "1", "1", "1", "4", "1"] [RecipeIngredientParts] ["light brown sugar", "white sugar", "butter", "eggs", "all-purpose flour", "baking soda", "salt", "vanilla extract", "pecans", "cream cheese", "confectioners' sugar", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2286.9 [FatContent] 108.7 [SaturatedFatContent] 45.9 [CholesterolContent] 290.1 [SodiumContent] 1450.7 [CarbohydrateContent] 315.9 [FiberContent] 8.2 [SugarContent] 223.3 [ProteinContent] 24.2 [RecipeServings] nan [RecipeYield] 4 dozen [RecipeInstructions] Preheat oven to 375 F degrees. Cream together white and brown sugars, butter or margarine, eggs, baking soda, salt, and vanilla. Spoon in flour and mix well. Mix in 1 cup chopped pecans if desired. Drop by teaspoon onto cookie sheets. Bake 8 to 10 minutes. Let cookies cool, then place filling on one cookie and put together like a sandwich. To Make Filling: Mix together cream cheese, confectioner's sugar and 1 cup chopped pecans (optional]. Spread on cooled cookies.
[Name] Firehouse Tomato Soup [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2002-01-27T19:51:00Z [Description] Make and share this Firehouse Tomato Soup recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Fruit", "Vegetable", "Vegan", "Spicy", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["6", "15", "3", "3", "12", "1 1/2", "6", "6", "3", "3", "6", "6", "1"] [RecipeIngredientParts] ["onions", "garlic", "olive oil", "tomatoes", "peanut butter", "cayenne pepper", "chili powder", "vinegar", "pepper", "sugar", "water", "cumin"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 553.4 [FatContent] 37.3 [SaturatedFatContent] 7.1 [CholesterolContent] 0.0 [SodiumContent] 320.4 [CarbohydrateContent] 45.8 [FiberContent] 11.4 [SugarContent] 22.9 [ProteinContent] 20.1 [RecipeServings] nan [RecipeYield] 4 quarts, approximately [RecipeInstructions] Sauté onions and garlic in olive oil until the are soft. Add tomatoes and reduce heat to low. Stir or whisk in the peanut butter until thoroughly mixed and then add all the other ingredients. Simmer over low heat, stirring frequently, for 10 to 15 minutes. This soup will burn easily if not stirred enough and/or if soup is allowed to boil. Feeds 12 firefighters or 8 really hungry firefighters or 6 starving firefighters.
[Name] Turkey Carrot Roll-Ups [AuthorId] 29300 [AuthorName] Gingerbear [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-27T19:51:00Z [Description] This is a healthy appetizer. Nice fresh and tasty without all of the fat of most appetizers. You may want to double up on the ingredients according to how many you are serving. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Cheese", "Meat", "European", "Very Low Carbs", "Free Of...", "Potluck", "Spring", "Summer", "Winter", "< 15 Mins", "No Cook", "Refrigerator", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "1/2", "1/2", "6", "1", "1"] [RecipeIngredientParts] ["low-fat cream cheese", "prepared mustard", "turkey", "lettuce leaves", "carrot"] [AggregatedRating] nan [ReviewCount] nan [Calories] 104.5 [FatContent] 6.3 [SaturatedFatContent] 2.7 [CholesterolContent] 36.2 [SodiumContent] 90.5 [CarbohydrateContent] 2.2 [FiberContent] 0.6 [SugarContent] 1.1 [ProteinContent] 9.5 [RecipeServings] 6.0 [RecipeYield] 6 appetizers [RecipeInstructions] blend together softened cream cheese and prepared mustard. Spread on thinly sliced turkey. Place on a lettuce leaf and roll up. Slice in half. Dip the cut edge into a mound of grated carrot to garnish. Secure with a toothpick if necessary.
[Name] Copper Pennies [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT1M [PrepTime] PT6M [TotalTime] PT7M [DatePublished] 2002-01-27T19:51:00Z [Description] Make and share this Copper Pennies recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Potluck", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["5", "1/2", "1", "1", "1/2", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["carrots", "onion", "green peppers", "vinegar", "sugar", "prepared mustard", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 567.1 [FatContent] 28.2 [SaturatedFatContent] 3.7 [CholesterolContent] 0.0 [SodiumContent] 1002.1 [CarbohydrateContent] 79.2 [FiberContent] 6.4 [SugarContent] 65.4 [ProteinContent] 3.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put carrots in medium bowl. Mix all other ingredients together in saucepan and bring to a boil. Cook 1 minute. Pour over carrots and stir well.
[Name] White Bean Hummus [AuthorId] 28846 [AuthorName] Caryn [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-01-27T19:51:00Z [Description] A friends recipe that was served at large gatherings as a spread with pita chips and vegetables. Very different than most spreads you encounter. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/13/6/picsnsMrT.jpg" [RecipeCategory] Spreads [Keywords] ["Beans", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2", "4", "1/2", "3", "2", NA, NA, "4", NA] [RecipeIngredientParts] ["garlic", "white kidney beans", "fresh lemon juice", "ground cumin", "cayenne pepper", "salt", "white pepper", "fresh cilantro leaves", "cilantro"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 173.5 [FatContent] 11.6 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 256.4 [CarbohydrateContent] 14.0 [FiberContent] 4.0 [SugarContent] 1.8 [ProteinContent] 4.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Place garlic in the bowl of a food processor* and process until finely minced.", "Add the kidney beans and lemon juice; process until smooth.", "Add the olive oil, ground cumin, cayenne pepper, salt, and white pepper; process until smooth.", "Add the 4 Tablespoons of cilantro and process for 30 seconds with on/off pulses.", "Transfer to a bowl, cover, and chill overnight (or at least a few hours to allow the flavors to meld].", "Serve with chips, pita chips, or vegetables.", "*You may use a blender if you do not have access to a food processor." ]
[Name] Hearty Shepherd's Pie [AuthorId] 15913 [AuthorName] Elizabeth H. [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2002-01-27T19:51:00Z [Description] This delicious recipe sticks to the ribs and will please the whole family. My own personal version of the traditional English classic. High altitude tested. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Meat", "Kid Friendly", "Winter", "Weeknight", "Oven", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1/4", "3", "1", "1", "1", "1", "1", NA, "3/4", "3/4", "5", NA] [RecipeIngredientParts] ["ground beef", "olive oil", "onion", "celery ribs", "peas", "Worcestershire sauce", "ground black pepper", "milk", "water", "mashed potatoes", "paprika"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 456.2 [FatContent] 21.3 [SaturatedFatContent] 7.3 [CholesterolContent] 69.2 [SodiumContent] 1877.7 [CarbohydrateContent] 45.0 [FiberContent] 3.8 [SugarContent] 5.8 [ProteinContent] 21.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat olive oil in frying pan. Add onion and celery and saute for 3 minutes. Add ground beef and cook until brown. Drain, if necessary. Add peas and toss gently. In a bowl, combine the two cans of soup, worcestershire sauce, onion soup mix, pepper, milk and water. Whisk until well-mixed. (Should be the consistency of gravy.] Add soup mixture to beef mixture and stir well. Pour beef mixture into greased 13x9x2 pan. Gently spoon (or pipe] mashed potatoes over all. Sprinkle lightly with paprika. Bake at 350F for 45-60 minutes, or until potatoes are lightly browned and beef mixture is bubbly.
[Name] Lebanese Laban Mutboukh (Cooked Yogurt) [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-27T19:51:00Z [Description] Cooked yogurt is used in Lebanese cooking much the same as we use sour cream in the western world. If you can get goat's milk yogurt it is the best. [Images] character(0) [RecipeCategory] Lebanese [Keywords] ["Southwest Asia (middle East]", "Asian", "Low Cholesterol", "Free Of...", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1"] [RecipeIngredientParts] ["plain yogurt", "cornstarch", "salt"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 168.2 [FatContent] 8.0 [SaturatedFatContent] 5.1 [CholesterolContent] 31.9 [SodiumContent] 1303.1 [CarbohydrateContent] 14.0 [FiberContent] 0.0 [SugarContent] 11.5 [ProteinContent] 10.3 [RecipeServings] nan [RecipeYield] 2 cups apprx [RecipeInstructions] Place yogurt in a heavy saucepan. Blend beaten egg white into the yogurt. Add cornstartch& salt. Stir in the same direction until well blended. Place pan over medium heat and stir constantly with a wooden spoon. Heat until it starts to boil, always stir in the same direction (this is important]. Lower heat and let it simmer 3-5 minutes until thick. Use as required in recipes (Laba Bil Bayd-Eggs in yogurt is one recipe that calls for it- see separate posting].
[Name] Sausage and Potato Quick Fix [AuthorId] 23333 [AuthorName] Graybert [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-01-27T19:51:00Z [Description] Make and share this Sausage and Potato Quick Fix recipe from Food.com. [Images] character(0) [RecipeCategory] Microwave [Keywords] ["< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["7", "1/4", "3 -4", "1", "1", "1", NA, "4"] [RecipeIngredientParts] ["potatoes", "extra virgin olive oil", "garlic", "instant chicken bouillon", "parsley flakes", "pepper", "smoked sausage"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 899.1 [FatContent] 47.2 [SaturatedFatContent] 12.9 [CholesterolContent] 61.6 [SodiumContent] 1391.2 [CarbohydrateContent] 89.8 [FiberContent] 11.0 [SugarContent] 3.9 [ProteinContent] 30.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine potatoes and sausages in microwavable dish and set aside. Mix remaining ingredients together until creamy and pour over potato mixture. Mix all ingredients together and cover dish. Microwave on high for 15 minutes or until done. When cooked, place under oven broiler to\"toast\" the top.
[Name] Special Sprinkle Oatmeal Cookies [AuthorId] 29268 [AuthorName] Amber Dawn [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-01-27T19:51:00Z [Description] This came from my sunday school teacher, Diana Graham, way back in 1991. I don't know where she is now, but I still make her cookies! This recipe is 3 WW Pts. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Kid Friendly", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "3/4", "1/2", "1", "1", "1 1/2", "1", "1", "1", "1/4", "3"] [RecipeIngredientParts] ["butter", "margarine", "brown sugar", "granulated sugar", "egg", "vanilla", "flour", "baking soda", "cinnamon", "salt", "nutmeg", "rolled oats"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 99.0 [FatContent] 5.3 [SaturatedFatContent] 3.1 [CholesterolContent] 17.1 [SodiumContent] 111.8 [CarbohydrateContent] 11.9 [FiberContent] 0.6 [SugarContent] 5.5 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 48 cookies [RecipeInstructions] Heat oven to 375 degrees. Beat together butter or margarine and sugars until fluffy. Beat in egg and vanila. Combine dry ingredients and add to margarine mixture. Mix well. Stir in oatmeal. Roll into balls and then in colored sugar sprinkles. Bake for 10-11 minutes for crispy cookies or 8-9 minutes for chewy cookies. Cool and store in covered container.
[Name] Toasted Pumpkin Seeds [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2002-01-27T19:51:00Z [Description] Make and share this Toasted Pumpkin Seeds recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Nuts", "Low Cholesterol", "Free Of...", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1/4", "2"] [RecipeIngredientParts] ["water", "salt"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 746.6 [FatContent] 63.3 [SaturatedFatContent] 12.0 [CholesterolContent] 0.0 [SodiumContent] 14181.0 [CarbohydrateContent] 24.6 [FiberContent] 5.4 [SugarContent] 1.4 [ProteinContent] 33.9 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] In large pot, combine all ingredients. Let stand for at least 24 hours at room temperature. Heat oven to 200F degrees. Drain seeds. Butter large cookie sheet. Place seeds on sheet. Bake 1 hour. Turn oven off, leave in oven until cooled completely.
[Name] Lebanese Baked Lamb and Potatoes [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H10M [PrepTime] PT15M [TotalTime] PT1H25M [DatePublished] 2002-01-27T19:51:00Z [Description] Make and share this Lebanese Baked Lamb and Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Lamb/Sheep", "Potato", "Vegetable", "Meat", "Lebanese", "Southwest Asia (middle East]", "Asian", "Kosher", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["800", "1", "1", "2", "1/2", "1/4", "1/4", NA, "1", "1", "1", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["lamb", "parsley", "onion", "paprika", "ground cinnamon", "potato", "tomatoes", "tomatoes", "lemon juice", "water", "tomato puree"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 873.8 [FatContent] 41.5 [SaturatedFatContent] 15.9 [CholesterolContent] 195.8 [SodiumContent] 271.1 [CarbohydrateContent] 64.4 [FiberContent] 9.9 [SugarContent] 10.7 [ProteinContent] 61.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Spread the oil in a medium sized oven tray. Mix the first set of ingredients (kafta mixture]. Spread the kafta mixture flat in the tray but no more than 1 cm thick. Bake in a hot oven for 20 minutes. Take out and add the tomatoes with their juice, water, tomato puree, lemon juice, spices, salt and pepper. Put back in the oven and bake for 10 minutes, lower the heat to medium and continue cooking for 30- 40 minutes more or until the meat is well cooked and the tomato sauce has thickened. Meanwhile, deep fry the potatoes, and keep on kitchen paper. When the kafta is ready, arrange the potatoes on top and put back in the oven for 5 minutes. Serve hot.
[Name] Mango-Banana Cake [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT1H [PrepTime] PT2H [TotalTime] PT3H [DatePublished] 2002-01-27T19:51:00Z [Description] This is a pretty fancy cake if you ask me. Make it for something special, when you want to impress. It is really very good. Out of the ordinary, fabulous in the summertime. The mango curd needs to be made ahead of time, the night before. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cheese", "Fruit", "Kid Friendly", "Potluck", "Spring", "Summer", "Weeknight", "Oven", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "1/2", "1/4", "1/2", "1", "1", "2", "1/3", "1", "1", "3", "6", "1 1/2", "2 1/2", "15", "1/2", "3", "1", "4", "1/4", NA, NA] [RecipeIngredientParts] ["flour", "cornstarch", "baking powder", "baking soda", "salt", "ground nutmeg", "unsalted butter", "sugar", "eggs", "sour cream", "vanilla extract", "banana", "cream cheese", "unsalted butter", "vanilla extract", "powdered sugar", "mangoes", "sugar", "fresh lemon juice", "salt", "unsalted butter", "mango", "mint sprig"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 8591.8 [FatContent] 493.7 [SaturatedFatContent] 284.1 [CholesterolContent] 2633.1 [SodiumContent] 4794.9 [CarbohydrateContent] 975.4 [FiberContent] 22.1 [SugarContent] 735.0 [ProteinContent] 103.6 [RecipeServings] nan [RecipeYield] 1 8" layer cake [RecipeInstructions] Cake--------------. Preheat the oven to 350F degrees. Lightly butter 3 8\" cake pans and dust with flour, tap out excess. Whisk first 6 ingredients in a medium bowl to blend. Using an electric mixer, beat butter and egg yolk in a large bowl until well blended. Gradually beat in sugar. Beat in eggs, 1 at a time. Beat in sour cream and vanilla. Beat in dry ingredients, alternating with the mashed banana. Divide mixture evenly between 3 cakepans. Bake cakes until tester inserted into center comes ut clean, about 20 minutes. Cool cakes in pans on racks 10 minutes. Turn cakes out onto racks and cool. Place 1 cake layer on a platter. Spread 3/4c cream cheese frosting (to follow] over top. Spread 1/2 of the mango curd (to follow] over the frosting. Top with 2nd cake layer, spread with 3/4 c of frosting and remaining mango curd. Top with 3rd cake layer. Spoon 3/4 c of the frosting into a pastry bag fitted with a large star tip. Spread remaining frosting around sides and over top of the cake. Pipe frosting around top edge of cake. Arrange mango slices around top edge of cake, garnish with mint. Cream Cheese Frosting----------. Beat cream cheese, butter and vanilla in a large bowl until light and fluffy. Gradually beat in the sugar. Cover and refrigerate until firm enough to spread, about 15 minutes. Mango Curd----------. Puree first 4 ingredients in processor, scraping down sides of work bowl. Add yolks, puree 15 seconds. Strain through sieve set over a large metal bowl, pressing on solids with back. of spatula to release as much puree as possible. Discard solids in sieve. Set metal bowl over medium saucepan of simmering water. Do not allow bottom of bowl to touch water. Whisk puree until thickened and thermometer registers 170F, about 10 minutes. Remove from water. Whisk in butter, 1 piece at a time. Cover and refrigerate overnight.
[Name] Ersatz Thai-fried Noodles [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2002-01-27T19:52:00Z [Description] This is a knock-off of "Street Noodles" that (I am led to believe) street vendors flog in the busy areas of Thai cities. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Chicken", "Poultry", "Grains", "Fruit", "Vegetable", "Nuts", "Meat", "Thai", "Asian", "Potluck", "Spicy", "< 60 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "2", "3", "1", "1", "1", "2 -3", "1/2", "4", "1/2", "1", NA] [RecipeIngredientParts] ["crushed red pepper flakes", "ground black pepper", "chicken breasts", "garlic", "sugar", "tomato ketchup", "green onions", "tamari soy sauce", "peanuts", "cashews", "fresh cilantro", "bean sprouts", "lemon slice"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 936.6 [FatContent] 59.0 [SaturatedFatContent] 9.3 [CholesterolContent] 46.4 [SodiumContent] 635.5 [CarbohydrateContent] 75.5 [FiberContent] 7.2 [SugarContent] 5.7 [ProteinContent] 32.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Prepare noodles according to package directions, and set aside. Heat oil and sauté chicken until cooked. Add garlic, sugar, ketchup, onions and tamari sauce. Using chopsticks or two forks, mix the chicken and noodles, and then add the peanuts or cashews and cilantro. Garnish with sprouts and lemon.
[Name] Mincemeat Cookies [AuthorId] 29743 [AuthorName] ddoubletroublei [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-01-27T19:52:00Z [Description] Make and share this Mincemeat Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Grains", "Fruit", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1 1/2", "3", "3", "1", "1/2", "1 1/3"] [RecipeIngredientParts] ["shortening", "sugar", "eggs", "flour", "baking soda", "salt"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 2869.9 [FatContent] 111.8 [SaturatedFatContent] 28.2 [CholesterolContent] 317.2 [SodiumContent] 1387.5 [CarbohydrateContent] 440.2 [FiberContent] 7.4 [SugarContent] 254.2 [ProteinContent] 29.6 [RecipeServings] nan [RecipeYield] 2 dozen [RecipeInstructions] Preheat oven to 375*. In lg. bowl,beat shorting and sugar until fluffy. Add eggs, beat well. Stir together dry ingredients, gradually add to shortning misture. Mix well. Stir in mincemeat. Drop by rounded tableshoons, 2 inches apart onto lightly greased sheet. Bake 8 Minutes or until lightly browned. Cool.
[Name] Cape Breton Blueberry Cake (milk/egg substitute incl.) [AuthorId] 16908 [AuthorName] whittlejohn [CookTime] PT1H15M [PrepTime] PT20M [TotalTime] PT1H35M [DatePublished] 2002-01-27T19:52:00Z [Description] C.B.Blueberry Cake - This is a very tasty cake for blueberry lovers! My mother, Elizabeth Anne (the wonderful cook she is) shared this recipe with me. She received this recipe from my best friend's (childhood) Mom, Mary. I like this recipe because it reminds me of family - home and picking wild blueberries as a child in Cape Breton. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Berries", "Fruit", "Canadian", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1 3/4", "3", "1", "2", "3 1/2", "1 1/2", "1", "2", "1 1/2", "1 1/2", "1"] [RecipeIngredientParts] ["sugar", "margarine", "eggs", "milk", "flour", "baking soda", "salt", "blueberries", "water", "baking powder"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 6541.0 [FatContent] 346.9 [SaturatedFatContent] 66.2 [CholesterolContent] 668.7 [SodiumContent] 6107.4 [CarbohydrateContent] 792.0 [FiberContent] 18.8 [SugarContent] 430.9 [ProteinContent] 77.8 [RecipeServings] nan [RecipeYield] 1 bundt or tube like pan cake [RecipeInstructions] Mix and cream together: sugar,margarine,eggs (or substitute],almond in bowl. Then mix together in another bowl: flour, baking soda, salt and adding milk (or substitute- water] while combining both mixtures. Add blueberries. Bake 350 degrees for approximately 1 1/4 hours. Great in large tube-like or bundt cake pan. EGG SUBSTITUTE: Mix together all ingredients and add to recipe.
[Name] Easy Chicken Chow Mein [AuthorId] 27702 [AuthorName] Lisa1 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-01-27T19:52:00Z [Description] Make and share this Easy Chicken Chow Mein 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/18/14/7/S52rumS1eD5vn10wUMaA_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/14/7/picmh6rus.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Meat", "Low Cholesterol", "< 30 Mins", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "2", "3", "1/4", "1", "1/4", NA, NA] [RecipeIngredientParts] ["celery", "olive oil", "bean sprouts", "mushroom pieces", "sliced water chestnuts", "cornstarch", "water", "condensed chicken broth", "soy sauce", "cooked rice"] [AggregatedRating] 5.0 [ReviewCount] 68.0 [Calories] 210.3 [FatContent] 7.4 [SaturatedFatContent] 1.6 [CholesterolContent] 42.6 [SodiumContent] 1320.8 [CarbohydrateContent] 15.4 [FiberContent] 3.3 [SugarContent] 4.5 [ProteinContent] 20.7 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] In a large pot, saute celery in oil for apx 5 minutes or until crisp-tender. Add bean sprouts (if using], mushrooms, water chestnuts, and chicken. In a large bowl, blend cornstarch with water. When smooth, add chicken broth and soy sauce to bowl. Mix well and pour over meat and vegetables. Bring to a boil, stirring until sauce thickens. Reduce heat to low. Cover and simmer 10 to 15 minutes. Serve over hot, cooked rice and chow mein noodles.
[Name] Baked Brie with Caramelized Pecans [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2002-01-27T19:52:00Z [Description] Make and share this Baked Brie with Caramelized Pecans 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/18/14/8/0FAkiTj8RF6ViRoyWWuI_baked-brie-caramelized-pecans-2586.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/14/8/Ln73gfjRTmaoUhwRGnbo_baked-brie-caramelized-pecans-2594.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/14/8/zE4pXXLyTqKyawEkatf9_baked-brie-caramelized-pecans-2583.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/14/8/NEBMRBNUQbwpEpsBrejO_baked-brie-caramelized-pecans-2589.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/14/8/51bfP7pSYuCQFcJ9T3qn_baked%20brie%20w%20caramilized%20pecans.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/14/8/oF1G6VAR2SV5Z0bDQ7lQ_Baked%20brie.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/14/8/8r0qNoYiT9EtVd8qrHBp_DSC_0422.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/14/8/0WOJ6YvBTS1cg76GQcgr_Baked%20brie.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/14/8/pica0kjDS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/14/8/picKqw9ti.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/14/8/picmSQdfy.jpg"] [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Cheese", "Fruit", "Nuts", "Winter", "Brunch", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "2", "2", "2"] [RecipeIngredientParts] ["sour cream", "brown sugar", "pecans", "butter"] [AggregatedRating] 5.0 [ReviewCount] 23.0 [Calories] 154.8 [FatContent] 12.8 [SaturatedFatContent] 6.6 [CholesterolContent] 34.7 [SodiumContent] 193.7 [CarbohydrateContent] 4.2 [FiberContent] 0.3 [SugarContent] 3.9 [ProteinContent] 6.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Heat oven to 350F degrees.", "Spray a small ovenproof dish with nonstick cooking spray.", "Place the Brie in this dish.", "Spread sour cream over brie as though frosting a cake.", "Sprinkle top with brown sugar, then with pecans.", "Dot top with butter.", "Bake until cheese is very soft to the touch, 15-18 minutes.", "Increase heat to 425F and bake 5 minutes longer.", "Brie will be starting to melt on the bottom and the sugar will be bubbling on the top.", "Serve with bread, sliced apples and crackers." ]
[Name] Grilled B.C.T. [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-01-27T19:52:00Z [Description] Make and share this Grilled B.C.T. 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/18/14/9/picC5qcFg.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Cheese", "Meat", "< 15 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "4", "3", "2", "2"] [RecipeIngredientParts] ["butter", "bacon", "American cheese", "tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 478.5 [FatContent] 34.7 [SaturatedFatContent] 18.0 [CholesterolContent] 74.8 [SodiumContent] 865.6 [CarbohydrateContent] 29.4 [FiberContent] 1.7 [SugarContent] 3.2 [ProteinContent] 12.7 [RecipeServings] nan [RecipeYield] 1 sandwich [RecipeInstructions] Heat nonstick 10in. skillet on med. Butter one slice of bread with half the butter. Place in skillet. Layer with bacon, cheese, and tomatoes. Butter other slice bread. Place on top of sandwich. Turn when bottom is golden brown and brown other side.
[Name] Zabaglione [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-01-27T19:52:00Z [Description] This dessert was described to me as the sexiest ever dessert! You can serve it as is or use it as a topping for fresh fruit. You may substitute your favorite liqueur for the Marsala but this recipe must have alcohol in it. This recipe is from the Australian Women's weekly Italian cookbook [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "Low Protein", "Healthy", "Free Of...", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["5", "1/4", "1/2", "1/4"] [RecipeIngredientParts] ["sugar", "marsala wine", "dry white wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 246.5 [FatContent] 5.1 [SaturatedFatContent] 1.8 [CholesterolContent] 236.0 [SodiumContent] 17.3 [CarbohydrateContent] 17.6 [FiberContent] 0.0 [SugarContent] 13.9 [ProteinContent] 3.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Combine egg yolks and sugar in the top of a double boiler,.", "Beat for a few minutes off the stove with an electric beater until really well combined Put mixture over simmering water.", "Gradually beat in half the Marsala and half the white wine.", "Gradually beat in the remaining wine.", "Beat really well.", "While still on the stove over the simmering water beat constantly for about 10 minutes until thick and creamy If the mixture adheres to the side of the pan quickly remove from heat and beat vigorously with a wooden spoon, especially around the base of the pan Pour into individual serving dishes." ]
[Name] Pasta with Chicken and Shrimp [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-01-27T19:52:00Z [Description] Make and share this Pasta with Chicken and Shrimp recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/15/2/pic8kWvkq.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Asian", "Healthy", "< 60 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["4", "1/2", "2", "1", "1/2", "8", "6", NA, "1 -2", "1/2", "2", "1", "1", NA] [RecipeIngredientParts] ["fresh shrimp", "frozen shrimp", "reduced-sodium chicken broth", "light soy sauce", "cornstarch", "ground ginger", "boneless skinless chicken breasts", "angel hair pasta", "green onion", "garlic", "green sweet pepper", "black sesame seed"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 289.8 [FatContent] 3.3 [SaturatedFatContent] 0.6 [CholesterolContent] 76.0 [SodiumContent] 262.1 [CarbohydrateContent] 37.6 [FiberContent] 2.7 [SugarContent] 3.0 [ProteinContent] 26.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine chicken broth, soy sauce, cornstarch and ginger in a small bowl and set aside. Cook pasta according to package instructions,drain and keep warm. While pasta cooks, coat a large skillet with the cooking spray. (add oil if necessary when cooking] Heat over med heat. Add green onions and garlic. Stir fry for 1 minute and remove from pan. Add squash to skillet. Stir fry for 2 minutes. Add sweet peppers to the skillet and stir fry 2 minutes more or until veggies are crisp tender. Remove veggies from skillet. Add chicken and shrimp to the skillet. Stir fry 2 or 3 minutes or until chicken is no longer pink and shrimp is opaque. Push chicken and meat from the center of the skillet. Stir the sauce and add to the center of the pan. Cook and stir until thickened and bubbly. Return veggies to the skillet. Stir all the ingredients together to coat with the sauce. Cook and stir about 1 minute more or until heated through. Serve hot chicken and shrimp mixture over pasta. Sprinkle with sesame seeds if desired.
[Name] The Good Old Summertime [AuthorId] 8728 [AuthorName] Ashley U [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-27T19:52:00Z [Description] Make and share this The Good Old Summertime recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "< 15 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["frozen raspberries", "fresh raspberry", "banana", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 173.1 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 6.5 [CarbohydrateContent] 43.9 [FiberContent] 5.2 [SugarContent] 35.1 [ProteinContent] 2.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] "Blend until smooth."
[Name] stuffed mushrooms [AuthorId] 24342 [AuthorName] brenda hardesty [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2002-01-27T19:52:00Z [Description] Make and share this stuffed 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/18/15/4/picIydHZn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/15/4/picA8j3rI.jpg"] [RecipeCategory] < 60 Mins [Keywords] ["For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", NA, "1"] [RecipeIngredientParts] ["whole mushroom", "cream cheese", "bacon bits", "green onion"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 81.1 [FatContent] 7.9 [SaturatedFatContent] 5.0 [CholesterolContent] 24.9 [SodiumContent] 68.1 [CarbohydrateContent] 1.0 [FiberContent] 0.2 [SugarContent] 0.2 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] take cores out of mushrooms. in bowl soften cream cheese,add chopped green onions. stuff mushrooms with cream cheese,sprinkle bacon bits on top. grill or bake in 350 degree oven till mushrooms soft.
[Name] Rice Pudding With Caramel Peaches [AuthorId] 26721 [AuthorName] Dolphin [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2002-01-27T19:52:00Z [Description] Make and share this Rice Pudding With Caramel Peaches recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Short Grain Rice", "Rice", "Fruit", "Low Cholesterol", "Healthy", "Kid Friendly", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "2", "1", "1/4", "2", "1", "1"] [RecipeIngredientParts] ["skim milk", "cinnamon sticks", "short-grain rice", "brown sugar", "golden syrup", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 371.0 [FatContent] 1.1 [SaturatedFatContent] 0.5 [CholesterolContent] 5.1 [SodiumContent] 159.0 [CarbohydrateContent] 76.4 [FiberContent] 2.4 [SugarContent] 18.8 [ProteinContent] 13.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] On a low heat, bring milk and sticks to the boil. Add the rice and cook for 10-12 minutes. Remove cinnamon sticks and add sugar. Cook, stirring for 5 minutes until creamy. Spoon into serving bowls. Place peaches and golden syrup into a small pan. Cook, siring over medium heat until caramelized. Spoon onto rice, sprinkle with cinnamon and serve.
[Name] Healthy Substitute for Cream of Chicken Soup [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1M [PrepTime] PT5M [TotalTime] PT6M [DatePublished] 2002-01-27T19:52:00Z [Description] From the Mayo Health Organization. This soup is intended for use in casseroles. It is low in fat and sodium. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/15/7/pic9Jnosz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/15/7/picsUoH3x.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "European", "< 15 Mins", "No Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "3/4", "1/4", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["cornstarch", "low-sodium instant chicken bouillon granules", "onion powder", "dried basil", "dried thyme", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 56.0 [Calories] 212.5 [FatContent] 0.3 [SaturatedFatContent] 0.2 [CholesterolContent] 8.0 [SodiumContent] 216.0 [CarbohydrateContent] 37.0 [FiberContent] 0.4 [SugarContent] 21.4 [ProteinContent] 14.7 [RecipeServings] nan [RecipeYield] 6 cans soup mix [RecipeInstructions] Blend ingredients. Store in an airtight container at room temperature. When ready to use, combine 1/3 cup soup substitute mix with 1¼ cups water to equal 1 can of soup.
[Name] Apple-Cheese Lunch [AuthorId] 21730 [AuthorName] Izzy Knight [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2002-01-27T19:52:00Z [Description] A diet-proof lunch i always bring to my bookclub meeting. Nutrious and delicious. You can also sub. vanilla yogurt for sour cream. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Apple", "Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "2", "4", "1 1/4", "1", "1/2", "1"] [RecipeIngredientParts] ["sour cream", "liquid honey", "lemon juice", "red apples", "colby cheese", "celery", "walnut pieces", "lettuce"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 327.7 [FatContent] 22.1 [SaturatedFatContent] 10.4 [CholesterolContent] 39.2 [SodiumContent] 177.8 [CarbohydrateContent] 27.4 [FiberContent] 3.0 [SugarContent] 21.1 [ProteinContent] 8.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In small bowl, combine sour cream, honey and lemon juice. Chill dressing at least 1 hour to blend flavours. Just before serving, combine apples, Colby cheese, celery and nuts in large bowl. Pour in dressing and toss lightly to combine. Spoon into lettuce-lined bowl and serve.
[Name] Orange Cream Cheese-Stuffed French Toast [AuthorId] 18510 [AuthorName] Meryl [CookTime] PT8M [PrepTime] PT15M [TotalTime] PT23M [DatePublished] 2002-01-27T19:52:00Z [Description] Make and share this Orange Cream Cheese-Stuffed French Toast recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "4", "1/2", "4", "1", "1", "1/4", "1/8", "2"] [RecipeIngredientParts] ["cream cheese", "orange marmalade", "eggs", "milk", "vanilla extract", "ground cinnamon", "ground nutmeg", "butter", "margarine"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 715.3 [FatContent] 26.7 [SaturatedFatContent] 13.7 [CholesterolContent] 266.5 [SodiumContent] 1026.8 [CarbohydrateContent] 97.2 [FiberContent] 4.2 [SugarContent] 24.9 [ProteinContent] 21.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 300°F. Place baking sheet in oven. Cut a 4-inch long by 2-inch deep pocket through the top crust of each slice of bread. Mix cream cheese and marmalade together. Spoon 1 generous Tablespoon of cream cheese mixture into each bread pocket. Whisk eggs, milk, vanilla extract, cinnamon, and nutmeg together in a pie plate. Dip 4 stuffed bread slices into egg mixture, thoroughly coating them. Over medium heat, melt 1 Tablespoon butter in large, nonstick skillet, then add the 4 bread slices. Cook until golden brown, about 2 minutes per side. Place on baking sheet, and keep in oven until ready to serve. Repeat procedure for the remaining 4 slices. Serve with orange syrup.
[Name] Thai Beef &amp; Noodles [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-01-27T19:52:00Z [Description] A quick easy dish to make, a meal on it's own or with a nice salad. You control the heat by your choice of steak sauce &amp; the amount of jalapenos you put in [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Meat", "Canadian", "Thai", "Asian", "Spicy", "< 30 Mins", "Stir Fry", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1/4", "1", "2", "1/4"] [RecipeIngredientParts] ["top round beef", "carrot", "fresh cilantro", "unsalted peanuts"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 339.6 [FatContent] 16.5 [SaturatedFatContent] 4.5 [CholesterolContent] 62.4 [SodiumContent] 506.8 [CarbohydrateContent] 17.4 [FiberContent] 1.6 [SugarContent] 1.4 [ProteinContent] 29.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Have your steak half frozen for easy cutting and slice into 1\" strips by 3\" long (or buy pre cut stir fry] In a medium bowl combine the beef, jalapeno& oil, toss to coat.", "Break the noodles into 3 or 4 pieces and cook according to instructions& drain Add beef& peppers with oil to a hot skillet and stir fry until the ouside surface of the meat is no longer pink, about i min.", "Do not over cook, remove from skillet& keep warm In the same skillet combine noodles, carrot, cilantro, seasoning packet from noodles and the steak sauce, cook until heated through over medium heat Add beef, mix& serve, Garnish with peanuts." ]
[Name] Almond Teacake Bread [AuthorId] 2586 [AuthorName] Donna M. [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2002-01-27T19:52:00Z [Description] This is soooo yummy! It's even good without the glaze. For more intense orange flavor, add some grated orange zest to the batter. This recipe came from a magazine many years ago. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Fruit", "Nuts", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 1/4", "3", "1", "2", "3", "1 1/2", "1 1/2", "1 1/2", "1 1/2", "1 1/2", "1 1/2", "1", "3/4", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["sugar", "eggs", "flour", "baking powder", "salt", "milk", "poppy seeds", "vanilla extract", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3223.7 [FatContent] 141.6 [SaturatedFatContent] 23.0 [CholesterolContent] 342.9 [SodiumContent] 2217.1 [CarbohydrateContent] 458.5 [FiberContent] 5.8 [SugarContent] 305.1 [ProteinContent] 36.2 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] In large bowl using electric mixer cream together 2 1/4 cups sugar, eggs, and oil. Stir together flour, baking powder and salt. Alternating with milk, beginning and ending with dry ingredients, add to the creamed mixture. Stir in poppy seeds and flavorings. Beat together 1 to 2 minutes. Grease two loaf pans and divide batter evenly between the pans. Bake for 45 to 50 minutes at 350 degrees, or until it tests done with a toothpick. While loaves are baking, make glaze------------. In small saucepan combine sugar, orange juice, almond extract and butter flavor. Heat, stirring until sugar dissolves, then boil one minute. Keep warm. Remove loaves from oven when they test done and glaze while still in the pan with warm glaze. Cool 15 minutes, loosen from sides of pan and turn out of pan to finish cooling.
[Name] Ryens Favorite Biscuits and Gravy [AuthorId] 27385 [AuthorName] polly salama [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2002-01-27T19:52:00Z [Description] this is an easy dish for breakfast or dinner. my daughter, Ryen, loves this and asks for it often. it really takes no time at all and is very good and filling. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Pork", "Meat", "< 30 Mins", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["12", "2 -3", "4 -6", NA, "2 1/4", "2/3"] [RecipeIngredientParts] ["milk", "flour", "Bisquick", "milk"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 758.3 [FatContent] 47.3 [SaturatedFatContent] 17.4 [CholesterolContent] 84.5 [SodiumContent] 1625.9 [CarbohydrateContent] 58.5 [FiberContent] 1.6 [SugarContent] 7.9 [ProteinContent] 23.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the gravy---------------. In a large skillet on medium high heat,brown the sausage. Add enough milk to completely cover the sausage. Reserve some of the milk. With the reserved milk whisk in the flour and add to the skillet, stirring constantly bring to a boil. The sauce will thicken. If the sauce has not thickened to your liking, simply add more of the flour milk mixture and remember to stir continuously. Salt and pepper to your tastes. I also add paprika (just a dash]. For the bisquick biscuits---------------. Preheat the oven to 350°F. Combine the milk and Bisquick in a large bowl. Stir until just mixed. On a cookie sheet with foil or cooking spray drop enough dough for a biscuit. Continue until your dough is gone. Put in oven and bake until very lightly browned. Watch these carefully as they burn easily! Serve with the gravy over the biscuits.
[Name] Holiday Ham Glaze [AuthorId] 29300 [AuthorName] Gingerbear [CookTime] PT10M [PrepTime] PT7M [TotalTime] PT17M [DatePublished] 2002-01-27T19:52:00Z [Description] Make and share this Holiday Ham Glaze 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/18/16/3/UEizQ9hHTVWox6cJjD0w_g3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/16/3/iMRK4nBQ5qr0FPEx9Pzo_g2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/16/3/eq57I7DQQCZCARC3wxvY_g1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/16/3/picztPu0H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/16/3/pickeeSPa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/16/3/picYPtZNz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/16/3/pic3WzbBq.jpg"] [RecipeCategory] Sauces [Keywords] ["European", "Free Of...", "Potluck", "Spring", "Winter", "Christmas", "< 30 Mins", "Oven", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "8", "1/2", "1/4", "3", "1", "1/2", "1/2"] [RecipeIngredientParts] ["dark brown sugar", "butter", "dark rum", "dark molasses", "spicy mustard", "cider vinegar", "ground cinnamon", "fresh ground pepper"] [AggregatedRating] 5.0 [ReviewCount] 30.0 [Calories] 177.3 [FatContent] 9.4 [SaturatedFatContent] 5.8 [CholesterolContent] 24.4 [SodiumContent] 138.6 [CarbohydrateContent] 17.5 [FiberContent] 0.2 [SugarContent] 15.4 [ProteinContent] 0.3 [RecipeServings] 10.0 [RecipeYield] 1 ham [RecipeInstructions] Mix all ingredients (just prior to use] in a non-reactive saucepan and bring to a boil. Stir constantly while heating. Reduce heat, stirring and allow to simmer for 5 to 10 minutes. Apply to ham while warm.
[Name] Sofrito Beans [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-27T19:52:00Z [Description] Make and share this Sofrito Beans recipe from Food.com. [Images] character(0) [RecipeCategory] Black Beans [Keywords] ["Beans", "Caribbean", "< 30 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "1", "1", "1", "1/2", "2", "1", "1", "1"] [RecipeIngredientParts] ["olive oil", "green pepper", "onion", "fresh cilantro", "garlic", "salt", "cumin", "cayenne pepper", "tomatoes", "tomato sauce", "black beans", "red kidney beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 244.2 [FatContent] 7.8 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 889.6 [CarbohydrateContent] 35.1 [FiberContent] 10.6 [SugarContent] 5.9 [ProteinContent] 11.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in large skillet. Add next 7 ingredients. Cook 5 minutes. Stir in tomatoes and sauce. Cook another 5 minutes. Stir in beans. Another 5 minutes! Serve over a mound of rice.
[Name] French Onion Burgers [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-01-27T19:52:00Z [Description] Make and share this French Onion Burgers recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Kid Friendly", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "4", "4"] [RecipeIngredientParts] ["ground beef", "cheese"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 632.7 [FatContent] 34.4 [SaturatedFatContent] 15.9 [CholesterolContent] 113.4 [SodiumContent] 1572.7 [CarbohydrateContent] 39.7 [FiberContent] 1.8 [SugarContent] 3.0 [ProteinContent] 40.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Shape beef into 4 patties, 1/2 inch thick. In medium skillet over medium-high heat, cook patties until browned. Set patties aside. Pour off fat and add soup. Heat to a boil. Return patties to pan. Reduce heat to low. Cover and cook 10 minutes or until patties are no longer pink (160 degrees] Place cheese on patties and cook until cheese is melted. Place patties on 4 roll halves. Serve with soup mixture for dipping.
[Name] Smoked Salmon Fettuccine [AuthorId] 29718 [AuthorName] Bob Regent [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-01-27T19:52:00Z [Description] This low fat creamy fettuccine dish is simple and easy to prepare. I use home smoked salmon, but any kippered style salmon works great. [Images] character(0) [RecipeCategory] European [Keywords] ["Healthy", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "2", "1", "1 1/2", "2", "3/4", "8", "1"] [RecipeIngredientParts] ["margarine", "garlic cloves", "flour", "skim milk", "light cream cheese", "parmesan cheese", "smoked salmon", "fettuccine"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 679.8 [FatContent] 17.8 [SaturatedFatContent] 6.8 [CholesterolContent] 133.3 [SodiumContent] 898.1 [CarbohydrateContent] 89.4 [FiberContent] 3.9 [SugarContent] 2.3 [ProteinContent] 39.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sauté garlic in margarine for 1 minute--do not let it brown. Add flour and incorporate completely. Add skim milk a little at a time and mix until flour has dissolved. Cook on medium heat stirring continuously for 8 minutes. Add cream cheese and mix until incorporated. Cook for 2 minutes. Add parmesan cheese and salmon. Cook fettuccine according to directions and drain. Combine sauce with fettuccine and serve immediately.
[Name] Sloppy Joes [AuthorId] 29751 [AuthorName] kstein [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2002-01-27T19:52:00Z [Description] Make and share this Sloppy Joes recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "1", "1", "1", "4"] [RecipeIngredientParts] ["lean ground beef", "onion", "ketchup", "chili sauce", "mustard", "cider vinegar", "sugar"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 374.2 [FatContent] 13.4 [SaturatedFatContent] 5.1 [CholesterolContent] 73.7 [SodiumContent] 744.1 [CarbohydrateContent] 34.4 [FiberContent] 1.9 [SugarContent] 12.7 [ProteinContent] 27.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brown meat and onions over med-high heat. Pour off fat. Add everything else (except for the hamburger buns] and mix. Reduce heat and simmer for 30 minutes, uncovered. Serve over hamburger buns.
[Name] Gremolata [AuthorId] 23302 [AuthorName] Millereg [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-01-27T19:52:00Z [Description] In Italy, this is served on top of crusty bread as an appetizer, but I also like it as a side accompaniment to fin fish. And it's extremely healthy! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/16/8/picrvC3kR.jpg" [RecipeCategory] Fruit [Keywords] ["Vegetable", "European", "Vegan", "Kosher", "Potluck", "Spicy", "< 15 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "2 -3", "2 -3"] [RecipeIngredientParts] ["lemon, rind of", "fresh parsley", "garlic"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 5.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.6 [CarbohydrateContent] 1.2 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] 2 ounces, approximately [RecipeInstructions] "Combine ingredients in a bowl and mix thoroughly."
[Name] Pecan Pie Bars [AuthorId] 29743 [AuthorName] ddoubletroublei [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2002-01-27T19:52:00Z [Description] Make and share this Pecan Pie Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Nuts", "< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "1/2", "1 1/2", "1", "3", "2"] [RecipeIngredientParts] ["flour", "brown sugar", "butter", "pecans", "sweetened condensed milk", "eggs", "lemon juice"] [AggregatedRating] 2.0 [ReviewCount] 2.0 [Calories] 189.9 [FatContent] 10.9 [SaturatedFatContent] 4.0 [CholesterolContent] 42.2 [SodiumContent] 58.1 [CarbohydrateContent] 20.2 [FiberContent] 0.9 [SugarContent] 11.6 [ProteinContent] 3.8 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350*. In med. bowl, cumbine flour and brown sugar. Cut in butter until crumbly. Press on bottom of ungreased 13x9 pan. Bake 15 minutes. Meanwhile, combine pecans, milk, eggs, and lemon juice. Pour over crust. Bake 25 minutes or until filling is set. Cool, Cut into bars.
[Name] Refrigerator Buttermilk Bran Muffins [AuthorId] 29212 [AuthorName] bert2421 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-01-27T19:52:00Z [Description] This recipe came from my Canadian Living Cookbook.I have made these muffins for years and my family loves them and they're good for you. You can store the batter in the fridge for up to two weeks and make fresh muffins anytime you want. Use any bran cereal that is labelled all-bran or 100% bran; do not use bran flakes. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/17/0/picWJPPyn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/17/0/picRbrxER.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Healthy", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["2", "2", "2", "4", "1", "2", "1", "4", "5", "4", "1 1/2", "2"] [RecipeIngredientParts] ["boiling water", "buttermilk", "shortening", "granulated sugar", "brown sugar", "eggs", "all-purpose flour", "baking soda", "salt", "raisins"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 143.0 [FatContent] 4.2 [SaturatedFatContent] 1.1 [CholesterolContent] 14.8 [SodiumContent] 171.1 [CarbohydrateContent] 25.6 [FiberContent] 1.9 [SugarContent] 14.2 [ProteinContent] 2.8 [RecipeServings] 60.0 [RecipeYield] nan [RecipeInstructions] In very large bowl, combine bran and bran cereal. Add boiling water, stir to moisten and let stand 10 minutes. Add buttermilk. In another very large bowl, cream shortening with sugars. Beat in eggs one at a time. Add bran mixture to creamed mixture, stirring until blended. Mix together flour, soda and salt; add raisins. Add to bran mixture, stirring until evenly mixed. Cover tightly with foil and refrigerate at least 24 hours. To make muffins, spoon batter into muffin tins lined with paper baking cups, filling about 3/4 full. Bake in 375 oven for 20-25 minutes. Make as many muffins as you wish, then return remaining batter to refrigerator. Batter will thicken considerably, but don't stir it before spooning it out. Recipe makes about 5 dozen muffins; it may be halved successfully. Baked muffins freeze well.
[Name] Autumn Spicy Icy [AuthorId] 8728 [AuthorName] Ashley U [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-27T19:53:00Z [Description] Make and share this Autumn Spicy Icy recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Pears", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "< 15 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1/8"] [RecipeIngredientParts] ["pear", "banana", "yogurt", "pumpkin pie spice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 175.7 [FatContent] 4.3 [SaturatedFatContent] 2.6 [CholesterolContent] 15.9 [SodiumContent] 58.2 [CarbohydrateContent] 32.1 [FiberContent] 4.1 [SugarContent] 21.1 [ProteinContent] 5.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] "Blend all until smooth."
[Name] Izzy's Salmon Chowder [AuthorId] 21730 [AuthorName] Izzy Knight [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-01-27T19:53:00Z [Description] My famous chowder. I spent some time try to figure out the exact measurements of ingredients; but it's a flexible recipe. Be creative! You can cook this ahead of time (even 2-3 days; just be sure you don't nibble @_@); this soup tastes better with time. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/17/2/pic6Znnjp.jpg" [RecipeCategory] Chowders [Keywords] ["Potato", "Vegetable", "Canadian", "Low Cholesterol", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/4", "1", "3", "1", "1", "1", "1/2", "1", "1", "1 1/2", "1", NA, NA, "2"] [RecipeIngredientParts] ["butter", "onion", "celery", "green bell pepper", "garlic", "potatoes", "carrot", "chicken broth", "water", "zucchini", "salmon", "milk", "fresh parsley", "butter"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 425.3 [FatContent] 15.8 [SaturatedFatContent] 8.3 [CholesterolContent] 62.9 [SodiumContent] 739.7 [CarbohydrateContent] 53.1 [FiberContent] 5.9 [SugarContent] 8.6 [ProteinContent] 21.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In large saucepan, saute onions, celery, green pepper and garlic in butter for 5 minutes while stirring. Stir in potatoes, carrots, broth, water and dill. Bring to boil. Reduce heat, cover and simmer for 20 minutes. Add zucchini and cook for another 5 minutes. Stir in salmon, milk and corn; season to taste with salt and pepper. Cook over low heat for 5 to 10 minutes. Sprinkle with fresh parsley and a tab of butter floating on top (my secret ingredient].
[Name] Asparagus Pasta [AuthorId] 29713 [AuthorName] Karen [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-01-27T19:53:00Z [Description] Make and share this Asparagus Pasta recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["5", "1", "3", "1/4", "1", "1/4", "1/4", "1/2", "1"] [RecipeIngredientParts] ["garlic", "red pepper flakes", "olive oil", "butter", "pepper", "parmesan cheese", "mostaccioli pasta", "fresh asparagus"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 413.3 [FatContent] 19.3 [SaturatedFatContent] 5.0 [CholesterolContent] 13.1 [SodiumContent] 128.1 [CarbohydrateContent] 48.8 [FiberContent] 4.5 [SugarContent] 3.3 [ProteinContent] 12.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a skillet, cook garlic, red pepper flakes and hot pepper sauce in oil and butter for 2-3 minutes. Add asparagus and pepper. Saute until asparagus is crisp-tender (about 8-10 minutes]. Add parmesan cheese; mix well. Pour over hot pasta and toss to coat. Sprinkle with additional shredded parmesan if desired. Serve immediately.
[Name] Creamy Chicken Broccoli Bake [AuthorId] 26041 [AuthorName] Dana-MMH [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-01-27T19:53:00Z [Description] Make and share this Creamy Chicken Broccoli Bake 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/18/17/4/picUSF4k0.jpg" [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "White Rice", "Poultry", "Rice", "Vegetable", "Meat", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "1 1/2", "1 1/4", "1", "1/2", "1/2"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "MINUTE White Rice", "milk", "Velveeta American cheese spread", "Miracle Whip", "Miracle Whip light"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 387.2 [FatContent] 16.4 [SaturatedFatContent] 7.7 [CholesterolContent] 92.9 [SodiumContent] 864.7 [CarbohydrateContent] 30.9 [FiberContent] 1.9 [SugarContent] 5.8 [ProteinContent] 27.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients. Spoon into 12x8 inch baking dish. Bake at 375 for 30 minutes or until chicken is cooked through.
[Name] Scalloped Apples, Pork Chops, and Sweet Potatoes [AuthorId] 3288 [AuthorName] TishT [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-01-27T19:53:00Z [Description] Make and share this Scalloped Apples, Pork Chops, and Sweet Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Potato", "Apple", "Fruit", "Vegetable", "Meat", "Low Cholesterol", "Healthy", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/2", "4", "1/3", "1/2", "1", "3", "3", "4", NA] [RecipeIngredientParts] ["sliced apples", "sweet potatoes", "seedless raisin", "light brown sugar", "ground nutmeg", "currant jelly", "prepared mustard"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 560.8 [FatContent] 14.8 [SaturatedFatContent] 5.0 [CholesterolContent] 75.0 [SodiumContent] 282.2 [CarbohydrateContent] 83.9 [FiberContent] 6.5 [SugarContent] 54.6 [ProteinContent] 25.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Divide apple slices into two equal batches. Put apples on each end of a shallow baking dish. Cut sweet potatoes into thick slices and put in the center of the dish. Sprinkle with raisins, then with brown sugar and nutmeg. Mix jelly and mustard, beating until smooth. Trim excess fat from chops. Place chops over sweet potatoes and apples. Top with jelly-mustard mix. Sprinkle with salt and pepper. Bake in preheated 350 F oven for 1 1/2 hours or until chops are tender.
[Name] Chicken Tikka Masala [AuthorId] 29742 [AuthorName] neroldc [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-01-27T19:53:00Z [Description] Make and share this Chicken Tikka Masala recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Asian", "Indian", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "3", "2", "1", "1/2", "1", "1", "1", "1", "4", "10", "2"] [RecipeIngredientParts] ["chicken", "ginger", "garlic", "unsalted butter", "onion", "turmeric powder", "ground cumin", "ground coriander", "garam masala", "chili powder", "chicken broth", "heavy cream"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 652.5 [FatContent] 58.8 [SaturatedFatContent] 29.6 [CholesterolContent] 217.6 [SodiumContent] 230.3 [CarbohydrateContent] 7.4 [FiberContent] 1.5 [SugarContent] 1.6 [ProteinContent] 24.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] marinate chicken in store-bought tikka paste and yogurt and grill (or just plain grilled if unable to find paste]. Pulp together ginger, garlic and some salt. melt butter and fry onion until soft, add pulp and cook a few minutes. Stir in all powdered spices and cook for few minutes. Add chicken broth to make a thick saute. Warm through and add cream and heat gently. Now add the cooked chicken and cook for 10 minutes in the sauce. Stir in the ground almonds and simmer for 5 minutes or less. Usually served with saffron rice and naan bread.
[Name] Tropical Fruit Dip [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] nan [PrepTime] PT1H5M [TotalTime] PT1H5M [DatePublished] 2002-01-27T19:53:00Z [Description] Make and share this Tropical Fruit Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cheese", "Fruit", "Hawaiian", "Healthy", "Kid Friendly", "Potluck", "Spring", "Summer", "Weeknight", "No Cook", "Refrigerator", "Beginner Cook", "Small Appliance", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["16", "1/4", "3 -4", "1", "2", NA] [RecipeIngredientParts] ["cottage cheese", "lemon yogurt", "honey", "flaked coconut"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 535.3 [FatContent] 17.1 [SaturatedFatContent] 11.3 [CholesterolContent] 50.5 [SodiumContent] 1359.3 [CarbohydrateContent] 54.4 [FiberContent] 0.5 [SugarContent] 45.9 [ProteinContent] 42.8 [RecipeServings] nan [RecipeYield] 1 1/2 cups [RecipeInstructions] Place cottage cheese and yogurt in a blender. Cover and process until smooth. Stir in honey and orange peel. Pour into a serving dish. Cover and refrigerate 1 hour. Sprinkle with coconut. Serve with fruit.
[Name] Nacho Dip [AuthorId] 23333 [AuthorName] Graybert [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-27T19:53:00Z [Description] Make and share this Nacho Dip recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["500", "1", "2", "3", "1 3/4"] [RecipeIngredientParts] ["sour cream", "roma tomatoes", "green onions", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 288.7 [FatContent] 25.6 [SaturatedFatContent] 16.1 [CholesterolContent] 65.4 [SodiumContent] 244.0 [CarbohydrateContent] 4.8 [FiberContent] 0.4 [SugarContent] 1.0 [ProteinContent] 10.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix everything, except the tomatos. Refrigerate for a couple of hours or over night. Add tomatoes 1 hour prior to serving. Serve with taco chips or corn chips.
[Name] Crabmeat Stuffed Avocados [AuthorId] 3288 [AuthorName] TishT [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-27T19:53:00Z [Description] Make and share this Crabmeat Stuffed Avocados 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/18/17/9/picnb34By.jpg" [RecipeCategory] Crab [Keywords] ["Vegetable", "Southwestern U.S.", "Spring", "Winter", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["4", "2", NA, NA, "4", NA] [RecipeIngredientParts] ["avocados", "lime juice", "mayonnaise"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 458.8 [FatContent] 39.6 [SaturatedFatContent] 6.7 [CholesterolContent] 193.6 [SodiumContent] 136.4 [CarbohydrateContent] 21.1 [FiberContent] 16.2 [SugarContent] 1.7 [ProteinContent] 12.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Stuff avocado halves with canned or froxen crabmeat. Squeeze a little lime juice over top. Put a dollop of mayonnaise on top of each, and sprinkle with shredded hard-cooked egg yolks. Serve with you favorite dressing. This is really attractive if you pinwheel the avocados on a plate, with fresh cooked green beans in between and black olives around a small bowl of your favorite dressing in the center.
[Name] Italian Meatloaf [AuthorId] 29268 [AuthorName] Amber Dawn [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-01-27T19:53:00Z [Description] This is the very first recipe I ever found in a cookbook and made on my own (when I was in Jr. High School over 10 years ago). I found it in a book called, &quot;Cooking With Kids&quot;. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/18/0/picctjZ31.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/18/0/pic8gKqEQ.jpg"] [RecipeCategory] Meat [Keywords] ["Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "3", "1/2", "2", "8", "1", "1", "1/2"] [RecipeIngredientParts] ["lean ground beef", "onion", "green bell pepper", "butter", "oregano", "Worcestershire sauce", "elbow macaroni", "tomatoes", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 553.4 [FatContent] 24.2 [SaturatedFatContent] 11.5 [CholesterolContent] 120.9 [SodiumContent] 607.9 [CarbohydrateContent] 42.3 [FiberContent] 2.7 [SugarContent] 7.4 [ProteinContent] 40.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Peel and chop onion and green pepper. Melt butter in pan over medium heat. Add onion and green pepper and sauté until tender. Add ground beef and sauté until browned. Stir in Worcestershire sauce, oregano, and salt and pepper to taste. Meanwhile, bring a large pot of water to a boil. Add macaroni and cook according to package directions. Drain. Place in medium-size casserole; add ground beef mixture, soup and chopped tomato. Mix well. Bake, covered with foil for 40 minutes. Remove foil, sprinkle with cheese and bake uncovered for 5 minutes more until cheese is melted and lightly browned.
[Name] Pecan Delight Pie [AuthorId] 29511 [AuthorName] Gigi6287 [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-01-27T19:53:00Z [Description] A delightful pie, as the name suggests. Great dessert and not too heavy. No one would ever believe much of the filler is saltine crackers, and it makes its own crust! [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3 -4", "1", "1", "1", "1/2", "1/2", "25 -30", "1 1/2"] [RecipeIngredientParts] ["salt", "cream of tartar", "vanilla", "granulated sugar", "brown sugar", "pecan pieces"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 332.0 [FatContent] 18.1 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 166.9 [CarbohydrateContent] 40.9 [FiberContent] 2.6 [SugarContent] 30.5 [ProteinContent] 4.7 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Beat egg whites to foam. Add salt and cream of tartar. Beat to stiff peaks. Add vanilla extract and both sugars. Beat until consistency of 7 minute frosting. Fold in crackers and nuts. Grease bottom and sides of pyrex dish and add mixture to dish. Bake at 350 degrees for 15-20 minutes. Top with Cool Whip or whipped cream when pie is completely cool, or slice and add topping on individual slices when serving.
[Name] Italian Burger Melt [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-01-27T19:53:00Z [Description] Make and share this Italian Burger Melt recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Kid Friendly", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "4", "4"] [RecipeIngredientParts] ["ground beef", "water", "mozzarella cheese", "monterey jack cheese"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 450.5 [FatContent] 25.3 [SaturatedFatContent] 10.9 [CholesterolContent] 99.9 [SodiumContent] 462.3 [CarbohydrateContent] 21.9 [FiberContent] 0.9 [SugarContent] 3.0 [ProteinContent] 31.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Shape beef into 4 patties, 1/2 inch thick.", "In medium skillet over medium-high heat, cook patties until.", "browned.", "Set patties aside.", "Pour off fat.", "Add soup and water.", "Heat to a boil.", "Return patties to pan.", "Reduce heat to low.", "Cover and cook 10 minutes or until patties.", "are no longer pink (160°F].", "Place cheese on patties and cook until cheese is melted.", "Place.", "patties on 4 roll halves.", "Top with soup mixture and remaining.", "roll halves.", "Makes 4 sandwiches." ]
[Name] Mexican Madness [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2002-01-27T19:53:00Z [Description] Make and share this Mexican Madness recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1/4", "1", "1", "1/4", "1/2", "1/2", "1/2", "1", "1 1/2", "10"] [RecipeIngredientParts] ["water", "tomato sauce", "cornmeal", "ground beef", "corn", "onion", "oregano", "catsup", "diced green chilies", "cheddar cheese", "stuffed green olives"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 403.5 [FatContent] 21.9 [SaturatedFatContent] 10.6 [CholesterolContent] 81.1 [SodiumContent] 1022.7 [CarbohydrateContent] 29.8 [FiberContent] 3.1 [SugarContent] 10.3 [ProteinContent] 24.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Grease 14inch pizza pan. In large bowl dissolve yeast from hot roll mix in water. Add tomato sauce, hot roll mix and cornmeal. Blend well. With greased fingers, spread on pan. Cover and let rise until doubled (about 35 minutes]. In large skillet, brown beef. Drain. Remove from heat, add next 5 ingredients. Heat oven to 400*. Spread filling on crust, sprinkle with green chilis. Top with cheese and olives. Bake for 35 minutes or until edges are brown.
[Name] Garlic Teriyaki Marinade [AuthorId] 28442 [AuthorName] Terri F. [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-27T19:53:00Z [Description] Make and share this Garlic Teriyaki Marinade 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/18/18/4/picOeMyTM.jpg" [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["6", "3", "1 1/2", "1 1/4", "1 1/4", "3 -6"] [RecipeIngredientParts] ["soy sauce", "light molasses", "dry mustard", "ginger", "garlic cloves"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 550.4 [FatContent] 42.0 [SaturatedFatContent] 5.7 [CholesterolContent] 0.0 [SodiumContent] 6047.2 [CarbohydrateContent] 34.4 [FiberContent] 1.9 [SugarContent] 18.9 [ProteinContent] 13.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients together. In a zip lock bag, pour mixture over up to 3 lbs steak that has been scored in a diamond pattern. Marinate in the refrigerator for at least 3 hours, and up to 24 hours before charbroiling. Turn bag over several times during chilling time. Discard unused marinade. Slice steak thin to serve.
[Name] Quick n Easy Quiche Crust [AuthorId] 15913 [AuthorName] Elizabeth H. [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2002-01-27T19:53:00Z [Description] Need a fast, flaky crust? This delicious recipe is so much cheaper than ready-made pie crusts! High altitude tested. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/18/5/5pRoEAutR4ejaKyBncHe_IMG_1165.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/18/5/oDH5NUcdQ3y0rdZCbC60_1518391499204-896189926.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/18185/Jtn1rsZrQkOmD3SDuTAx_Quiche.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/18/5/KrD6bkx3R7JqHKHdDdDo_IMG_20200403_104523_239.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/18185/douYakAXScaWy1vm9Xcf_20181112_184345.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/18185/2HWm5cs9T4vSquFyZKgz_quiche.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/18/5/KrD6bkx3R7JqHKHdDdDo_IMG_20200403_104523_239.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/18185/yJ6LliySnK1vcmyd2NSK_9D646653-B9DB-44ED-B8AB-EEBCE11976A0.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/18185/8L3Fag39Tqq0ECOoLldh_AA9A8C7A-8ED7-41C6-8D0D-2AE1C402140B.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/18185/mBqYdPJTHWY0Vosj0990_20170925_233110.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/18185/M4TJwhWpRPeqKeiHii4X_IMG_0831.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/18/5/SpLbYARtSjyV7HdcbzN9_IMG_1167.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/18/5/3gfNEJ5RgadSNLhru7YX_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/18/5/RJr7GKvQQGWwb3uZCWER_image-321cbe6dbbf7e77eabf12d17c40609630a97cd7d0f43de2be03c5840b436c754-V.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/18/5/fqhzIAiLQZaGbKuW4H8a_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/18/5/4rWZALqTj6z6m1QaPYrg-20140408_085208.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/18/5/Fh3aHJ8Qmy40crJPxsx7-20140408_085204.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/18/5/NfhmSfr9STyqvJGZeaVL-Homemade_quiche_made_a_new_crust_too.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/18/5/picPSNza9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/18/5/picitXMmc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/18/5/picHw5awS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/18/5/picTEwd9W.jpg"] [RecipeCategory] Breads [Keywords] ["< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["flour", "salt", "olive oil", "canola oil"] [AggregatedRating] 5.0 [ReviewCount] 168.0 [Calories] 233.1 [FatContent] 13.8 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 292.0 [CarbohydrateContent] 23.9 [FiberContent] 0.8 [SugarContent] 0.1 [ProteinContent] 3.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix flour and salt with fork. Beat oil and water with whisk or fork to thicken. Pour into flour and mix with fork. Press into 9\" pie crust. Fill with quiche mixture and bake at 400F until done. NOTES: I've never made this with canola oil. You can double the recipe, divide dough in half, and roll out into a pair of rounds for two-crust pies. This recipe is not suitable for baked pie crust shells. It makes a nice, flaky crust that's suitable for everyday use.
[Name] Turkey Eggplant (Aubergine) Lasagna [AuthorId] 21730 [AuthorName] Izzy Knight [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-01-27T19:53:00Z [Description] My father's Thanksgiving signature dish! The instructions may look alittle fussy, but it follows any basic lasagna dish recipe. They are definetely worth a try! [Images] character(0) [RecipeCategory] Canadian [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "4 -6", "2", "1", "1", "1", "2", "2", "2", "2", "1", "1", "1", NA, "1", "150", "1", "1", "1"] [RecipeIngredientParts] ["eggplants", "olive oil", "ground turkey", "crushed tomatoes", "fresh mushrooms", "onion", "garlic cloves", "fresh basil", "fresh basil", "fresh thyme", "fresh thyme", "fresh oregano", "fresh oregano", "white wine", "sun-dried tomato", "ricotta cheese", "egg", "mozzarella cheese", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 750.7 [FatContent] 46.7 [SaturatedFatContent] 22.2 [CholesterolContent] 203.6 [SodiumContent] 1048.8 [CarbohydrateContent] 25.4 [FiberContent] 7.2 [SugarContent] 8.2 [ProteinContent] 55.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees. Heat olive oil in a large skillet over medium heat. Saute mushrooms, garlic and onion until limp about 5-8 minutes. Add turkey and saute until meat is cooked through. Stir occasionally to break up any clumps. Add tomatoes, white wine, herbs and balsamic vinegar. Cook stirring frequently until mixture thickens, about 15-20 minutes. Stir in sun dried tomatoes and season with salt and pepper. Let cool slightly. Combine ricotta, egg and goat cheese mixing until smooth. Grease a baking dish or lasagna pan. Spread half the meat mixture over the bottom of the pan. Place eggplant slices over top overlapping slightly. Cover the eggplant with 1/3 of the mozzarella slices. Top with the remaining meat mixture. Cover with eggplant slices then top with the ricotta mixture. Cover with 1/3 of the mozzarella then top with remaining eggplant slices. Layer remaining cheese on top then sprinkle with the Parmesan cheese. Bake for 40 to 50 minutes or until dish is bubbly and top is nicely browned. Let sit 15 minutes before serving (very important].
[Name] Beef and Black Bean Sauce [AuthorId] 26721 [AuthorName] Dolphin [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2002-01-27T19:53:00Z [Description] Make and share this Beef and Black Bean Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Black Beans [Keywords] ["Beans", "Meat", "Chinese", "Asian", "Kid Friendly", "< 15 Mins", "Beginner Cook", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["1", "1", "500", "125", "6", "1", "1/2", "1", NA] [RecipeIngredientParts] ["onion", "green beans", "mushrooms", "bean sprouts"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 233.1 [FatContent] 8.5 [SaturatedFatContent] 2.2 [CholesterolContent] 71.3 [SodiumContent] 168.6 [CarbohydrateContent] 7.7 [FiberContent] 2.3 [SugarContent] 3.2 [ProteinContent] 31.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in wok or large frying pan. Stir-fry onion until tender. Add steak and stir-fry 3-4 minute. Stir in beans and mushrooms, stir-fry 2 minutes. Add black bean sauce and stock, stirring. When sauce boils add sprouts. Serve immediately with cooked noodles or rice.
[Name] stuffed jalapenos [AuthorId] 24342 [AuthorName] brenda hardesty [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2002-01-27T19:53:00Z [Description] Make and share this stuffed jalapenos recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["14", "2", "1", "1 -2"] [RecipeIngredientParts] ["cream cheese", "bacon"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 265.8 [FatContent] 26.0 [SaturatedFatContent] 12.0 [CholesterolContent] 57.7 [SodiumContent] 366.2 [CarbohydrateContent] 1.9 [FiberContent] 0.4 [SugarContent] 0.6 [ProteinContent] 6.4 [RecipeServings] nan [RecipeYield] 14-28 peppers [RecipeInstructions] half and take seeds out of peppers (wear gloves]. in a bowl soften cream cheese and add seasoning packet. stuff jalapenos,wrap in bacon. cook on grill or in 350 degree oven till peppers and bacon done. enjoy.
[Name] Cottage Cheese Batter Cake [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-01-27T19:53:00Z [Description] This cake and a hot cuppa tea make a nice lunch. I have used frozen berries from the freezer, they work quite well and didn't have to slice the strawberries.from Reader's digest. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "Cheese", "Fruit", "Canadian", "Kid Friendly", "Potluck", "Weeknight", "Oven", "Beginner Cook", "Small Appliance", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "2", "1/2", "1/3", "1/3", "1/4", "1", "2", "1", "1", "1/2", "1", "1", "1", "1/4", "1"] [RecipeIngredientParts] ["eggs", "cottage cheese", "all-purpose flour", "sugar", "cream cheese", "butter", "ground cinnamon", "vanilla", "baking powder", "strawberry", "raspberries", "blueberries", "red currant jelly"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 379.4 [FatContent] 18.2 [SaturatedFatContent] 10.5 [CholesterolContent] 150.8 [SodiumContent] 446.7 [CarbohydrateContent] 40.6 [FiberContent] 3.1 [SugarContent] 23.9 [ProteinContent] 14.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cake------------. Preheat oven to 350 degrees. Place all ingredients for cake in food processor. Pulse together until batter forms. Spoon into buttered 8 inch square cake pan. Bake for 45 to 50 minutes or until cake tester inserted in centre comes out clean. Topping------------. Combine berries. Melt red currant jelly with orange juice. Let cool slightly, stir into berries. Top cake with berry mixture and cut into squares to serve. Variation------------. If you don't have a food processor, you can use a blender to combine the ingredients for this cake. Process the eggs, cottage cheese and cream cheese until smoth, then add the remaining cake ingredients and process until combined. Proceed as directed above. (An electric mixer is not recommended for preparing this recipe as it changes the texture of the cake].
[Name] Lebanese Adas Bis Silq (Lentil &amp; Swisschard Soup) [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2002-01-27T19:53:00Z [Description] Wonderful, satisfying soup. This is a whole meal in itself. Great for lunch or dinner. Do ahead and reheat. The aroma from the garlic and cilantro fills the house and makes you want to dig right in. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Lentil", "Beans", "Vegetable", "Lebanese", "Southwest Asia (middle East]", "Asian", "Vegan", "Low Cholesterol", "Healthy", "Free Of...", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "6", "1/4", "8 -10", "1", "4", "1/4", NA, "1/4", NA] [RecipeIngredientParts] ["brown lentils", "cold water", "olive oil", "swiss chard", "onion", "garlic cloves", "cilantro", "lemon juice", "lemon wedge"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 416.0 [FatContent] 14.5 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 218.4 [CarbohydrateContent] 53.0 [FiberContent] 24.2 [SugarContent] 4.5 [ProteinContent] 20.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Wash the lentils and place in a large sauce pan with the 6 cups water.", "Bring lentils to a boil, skimming when necessary, cover and simmer gently for approximately 1 hour or until the lentils are soft (do not under-cook] .", "In a separate pan heat the olive oil, add onions and cook until transparent, stir in the garlic and cook for a minute more. Add shredded swiss chard and stir fry until the leaves are wilted.", "Pour onions into the pot with the lentils, add cilantro, season with salt and pepper, add lemon juice and simmer for a further 15-20 minutes. Serve in soup bowls garnished with a wedge of lemon. Serve with some type of flatbread." ]
[Name] Cornflake-crumbed fish with spinach [AuthorId] 26721 [AuthorName] Dolphin [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-01-27T19:53:00Z [Description] This is a budget family meal and is low in fat. Bake the tomotoes for 15 minutes and cook the spinach for a few minutes for a winter meal. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["African", "Kid Friendly", "< 60 Mins", "Oven", "Refrigerator", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/3", "1", "1", "1", "4", "1/4", "2", NA, "250", "1", NA] [RecipeIngredientParts] ["ground cumin", "paprika", "ground turmeric", "plain flour", "cherry tomatoes", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 65.2 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 95.0 [CarbohydrateContent] 11.3 [FiberContent] 2.0 [SugarContent] 0.7 [ProteinContent] 4.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine crumbs, cumin, paprika and turmeric. Coat fish in flour then into egg whites. Press crumbs firmly onto fish. Refrigerate for 20 minutes. Place fish on a (sprayed] foil lined baking tray. Bake in moderate oven (180c] for 10-15 minutes. Arrange vegetables on plate, top with fish. Drizzle with lemon juice.
[Name] Shrimp DeJonghe [AuthorId] 28442 [AuthorName] Terri F. [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-01-27T19:53:00Z [Description] Make and share this Shrimp DeJonghe recipe from Food.com. [Images] character(0) [RecipeCategory] High Protein [Keywords] ["High In...", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "2", "1/3", "1/2", "1", "1/2", "2", "4"] [RecipeIngredientParts] ["butter", "margarine", "garlic", "fresh parsley", "paprika", "cayenne pepper", "dry white wine", "shrimp"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 344.6 [FatContent] 17.5 [SaturatedFatContent] 10.3 [CholesterolContent] 335.3 [SodiumContent] 552.7 [CarbohydrateContent] 8.8 [FiberContent] 0.6 [SugarContent] 0.9 [ProteinContent] 33.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt butter over low heat in small saucepan. Add garlic, parsley, paprika, pepper, and wine, and mix thoroughly. Stir bread crumbs into butter mixture. Place shrimp in 13x9 baking dish. Spread butter and crumb mixture over. Bake at 350 F degrees about 30 minutes, until crumbs brown. Sprinkle with more fresh chopped parsley. Serve with good bread for dipping in garlic/herb butter.
[Name] Calcium-Armed Bran Muffins [AuthorId] 21730 [AuthorName] Izzy Knight [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-01-27T19:53:00Z [Description] These are nutritious, high-fibre, and made-ahead muffins are so divine you won't believe they are good for you! [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Kid Friendly", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1 1/2", "1/2", "1/2", "1 1/2", NA, "1", "2", "1", "2/3", "3/4", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking soda", "salt", "ground cinnamon", "eggs", "2% evaporated milk", "molasses", "dates"] [AggregatedRating] nan [ReviewCount] nan [Calories] 221.7 [FatContent] 9.6 [SaturatedFatContent] 1.4 [CholesterolContent] 23.5 [SodiumContent] 134.6 [CarbohydrateContent] 33.5 [FiberContent] 2.7 [SugarContent] 17.6 [ProteinContent] 3.7 [RecipeServings] nan [RecipeYield] 18 Large muffins [RecipeInstructions] In large bowl, combine bran, all-purpose flour, soy flour, sugar, baking soda, salt and cinnamon. In separate bowl, whisk together eggs, milk, oil and molasses. Stir egg mixture into bran mixture just until moistened. Stir in dates. Spoon batter into 18 paper-lined large muffin cups and bake at 400°F (200°C] for 15 to 18 minutes. You can also freeze the muffins first, and bake them for your kids in the morning.
[Name] Ham and Potato Casserole [AuthorId] 29300 [AuthorName] Gingerbear [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2002-01-27T19:53:00Z [Description] Make and share this Ham and Potato Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "Potato", "Vegetable", "European", "Spring", "Summer", "Winter", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1"] [RecipeIngredientParts] ["O'Brien potatoes", "sour cream", "ham", "crouton"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 377.8 [FatContent] 19.8 [SaturatedFatContent] 10.3 [CholesterolContent] 57.7 [SodiumContent] 1506.2 [CarbohydrateContent] 35.9 [FiberContent] 0.8 [SugarContent] 1.1 [ProteinContent] 14.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400F degrees. In medium bowl, combine undiluted soup and sour cream; blend well. Stir in hash browns and ham. Spoon into ungreased 1-1/2 quart casserole dish. Cover and bake for 40 to 50 minutes, or until bubbly and potatoes are tender, stirring once after 20 minutes. Remove from oven and sprinkle with croutons.
[Name] Chasen's Famous Chili [AuthorId] 28201 [AuthorName] yooper [CookTime] PT4H [PrepTime] PT8H [TotalTime] PT12H [DatePublished] 2002-01-27T19:53:00Z [Description] Famous landmark Hollywood restaurant that closed in the last decade. This is the popular chili--Liz Taylor loved it so much she had it shipped around the world to every movie set that she was working on! [Images] character(0) [RecipeCategory] Meat [Keywords] ["Mexican", "Weeknight", "Stove Top"] [RecipeIngredientQuantities] ["1/2", "2", "1", "1 1/2", "1 1/2", "2", "1/2", "1/2", "2 1/2", "1", "1/3", "2", "1 1/2", "1/2"] [RecipeIngredientParts] ["dried pinto bean", "tomatoes", "green bell pepper", "onions", "garlic cloves", "parsley", "butter", "lean ground beef", "ground pork", "chili powder", "salt", "pepper", "ground cumin"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 553.3 [FatContent] 32.2 [SaturatedFatContent] 14.3 [CholesterolContent] 130.8 [SodiumContent] 684.9 [CarbohydrateContent] 29.2 [FiberContent] 7.8 [SugarContent] 7.0 [ProteinContent] 37.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Rinse beans, put in a bowl and add water so that it extends 2 inches above beans. Allow to soak overnight. Transfer beans AND water to a large stock pot. Simmer, covered, in the same water until tender, about 2 to 2 1/2 hours. Add tomatoes and simmer 5 minutes. Heat oil in large skillet and sauté green peppers slowly 5 minutes. Add onions and cook until tender, stirring frequently. Add garlic and parsley. In a second large skillet, melt butter and sauté beef and pork 15 minutes. Add meat to onion mixture, stir in chili powder and cook 10 minutes. Add meat mixture to beans in large pot. Season with salt, pepper, and cumin. Simmer, covered, 1 hour. Remove cover and cook 30 minutes longer. Skim fat off top. NOTE: This chili freezes very well.
[Name] Margarita Pie (non - alcoholic) [AuthorId] 13593 [AuthorName] Amber of AZ [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-01-27T19:54:00Z [Description] Make and share this Margarita Pie (non - alcoholic) recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Frozen Desserts", "Dessert", "Kid Friendly", "Spring", "Summer", "St. Patrick's Day", "< 30 Mins", "No Cook", "Freezer", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["reduced fat graham cracker crust", "lime concentrate", "lime", "frozen raspberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 252.2 [FatContent] 3.0 [SaturatedFatContent] 1.7 [CholesterolContent] 0.0 [SodiumContent] 68.6 [CarbohydrateContent] 55.2 [FiberContent] 6.7 [SugarContent] 43.9 [ProteinContent] 1.9 [RecipeServings] 8.0 [RecipeYield] 8 slices [RecipeInstructions] Set the lime aid till slushy. Set out the ice cream until soft. Lightly, with a hand mixer mix ice cream and lime aid together. Pour mixture into crust and freeze. Set out 5 minutes before slicing. Decorate with limes and frozen raspberries.
[Name] Fried Pork Tenderloin Sandwich (A Midwest Favorite) [AuthorId] 17452 [AuthorName] DPN9925 [CookTime] PT8M [PrepTime] PT15M [TotalTime] PT23M [DatePublished] 2002-01-27T19:54:00Z [Description] A favorite found exclusively in America's Heartland. This one from America's Hometown, Hannibal, Missouri. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/19/7/pickxkQBi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/19/7/picrMghyJ.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "< 30 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["1", NA, "1", "1", NA, "4"] [RecipeIngredientParts] ["water", "bouillon"] [AggregatedRating] 5.0 [ReviewCount] 25.0 [Calories] 120.3 [FatContent] 1.9 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 227.5 [CarbohydrateContent] 21.3 [FiberContent] 0.9 [SugarContent] 2.7 [ProteinContent] 4.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut the pork tenderloin into 3/4 inch slices. Pound the slices until each is about 1/4 inch thick. Place the cracker meal in a dish (aluminum pie pans work great]. In a second dish, pour in the water and stir in the bouillon. Dip each slice in the bouillon water and then in the cracker meal. Coat well. Deep fry in a fry daddy or deep fryer at 375°F until golden brown. (Pan frying works equally well]. Drain. Serve on a hamburger bun with your choice of condiments.
[Name] Totally Awesome Turkey Tetrazzini [AuthorId] 13593 [AuthorName] Amber of AZ [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2002-01-27T19:54:00Z [Description] So good. Due to the calories, I usually only make this one once a year. Great for turkey leftovers. A nice goodie to anticipate. :) [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Poultry", "Meat", "Potluck", "Winter", "Thanksgiving", "Weeknight", "Oven", "Freezer", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "6", "1/2", "1/8", "3", "1", "1", "4", "1", "4 -5", "1/2", NA, "1"] [RecipeIngredientParts] ["butter", "all-purpose flour", "salt", "cayenne pepper", "chicken broth", "linguine", "fresh mushrooms", "parmesan cheese", "fresh parsley", "pimiento"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 512.3 [FatContent] 20.6 [SaturatedFatContent] 11.2 [CholesterolContent] 107.0 [SodiumContent] 649.9 [CarbohydrateContent] 46.7 [FiberContent] 2.1 [SugarContent] 2.1 [ProteinContent] 33.4 [RecipeServings] nan [RecipeYield] 8-10 portions [RecipeInstructions] In a sauce pan over medium heat, melt the butter. Add the flour, salt,pepper and cayenne; stir until smooth. Gradually add broth; bring to a boil. Cook and stir for two minutes or until thickened. Remove from heat; stir in cream. Mix 2 cups sauce with linguini; pour into a greased casserole dish. Make a well in the center of the noodles, leaving about a 6 x 4 inch space. To the remaining sauce add turkey, mushrooms pimentos, parsley, and hot pepper sauce; mix well. Pour into the center of the dish. Sprinkle with parmesan cheese. Cover and bake at 350°F for 30 minutes. Uncover and bake 20-30 minutes more, or until bubbly and heated through. Yield 8-10 servings.
[Name] Grape Nuts Carb Bars [AuthorId] 29713 [AuthorName] Karen [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2002-01-27T19:54:00Z [Description] Make and share this Grape Nuts Carb Bars 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/18/19/9/picI0V9FJ.jpg" [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Berries", "Fruit", "Microwave", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3/4", "4"] [RecipeIngredientParts] ["light corn syrup", "sugar", "peanut butter"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 151.4 [FatContent] 3.6 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 131.0 [CarbohydrateContent] 29.2 [FiberContent] 1.7 [SugarContent] 12.2 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] 30 Bars [RecipeInstructions] Microwave corn syrup, sugar and peanut butter on HIGH for 2 1/2 minutes, stirring every minute. Add cereal; mix to coat well. Press into 9 x 13 pan that has already been lightly sprayed with non stick cooking spray. Let cool completely. Cut into bars.
[Name] Italian Herb Bread [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT35M [PrepTime] PT3H [TotalTime] PT3H35M [DatePublished] 2002-01-27T19:54:00Z [Description] Make and share this Italian Herb Bread recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/20/0/picOcAPUP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/20/0/pic3TnYDn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/20/0/picmAHQke.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/20/0/picwmxUhh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/20/0/picT4Wsbw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/20/0/picIGWBbk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/20/0/piccDkQ80.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/20/0/pic6lLlb8.jpg"] [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Grains", "European", "Potluck", "Weeknight", "For Large Groups", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "1/4", "1", "2", "2", "1", "1", "1/2", "6"] [RecipeIngredientParts] ["dry yeast", "water", "sugar", "olive oil", "sea salt", "fresh basil", "fresh oregano", "garlic powder", "onion powder", "pecorino romano cheese", "all-purpose flour"] [AggregatedRating] 5.0 [ReviewCount] 42.0 [Calories] 105.3 [FatContent] 1.9 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 219.3 [CarbohydrateContent] 19.0 [FiberContent] 0.8 [SugarContent] 0.9 [ProteinContent] 2.6 [RecipeServings] 32.0 [RecipeYield] 2 loaves [RecipeInstructions] Mix yeast, warm water and sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy. Stir in olive oil, salt, herbs, garlic powder, onion powder, cheese and 3 cups flour into the yeast mixture. Gradually mix in next three cups of flour. (Dough will be stiff]. Knead for 5 to 10 minutes, or until it is smooth and elastic. Place in an oiled bowl, turning to cover sides with oil. Cover with a damp linen towel, or plastic wrap. Let rise for 1 hour, or until dough has doubled. Punch down to release all the air. Shape into two loaves. Place loaves on a greased cookie sheet, or into two 9x5 inch, greased pans. Allow to rise for 1/2 hour again, until doubled in a warm place. Bake at 350 degrees for 35 minutes. Remove loaves from pans and let cool on wire racks for at least 15 minutes, before slicing.