Split (1)

train · 523k rows

text stringlengths 165 61.8k
[Name] favorite crab poppers [AuthorId] 27385 [AuthorName] polly salama [CookTime] PT2H10M [PrepTime] PT50M [TotalTime] PT3H [DatePublished] 2002-01-27T19:54:00Z [Description] these are so good with guacamole(see recipe) and sour cream,jalapeno jelly(available at grocer) and salsa. [Images] character(0) [RecipeCategory] Crab [Keywords] ["Mexican", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["10", "1", "1", "1/2", "2", "2/3", "1", "3"] [RecipeIngredientParts] ["white crab meat", "cream cheese", "cheddar cheese", "salsa", "self-rising flour", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 347.5 [FatContent] 20.1 [SaturatedFatContent] 11.2 [CholesterolContent] 192.6 [SodiumContent] 1197.3 [CarbohydrateContent] 17.8 [FiberContent] 1.3 [SugarContent] 2.0 [ProteinContent] 23.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] boil jalapenos in water for 10-15 minutes until tender. drain and cool. dry with paper towel. combine cheeses,crab meat and salsa in a bowl. fill each pepper half with enough of the cheese mixture to fill to the top. dredge the peppers in egg then flour (i add paprika and salt to flour to taste not much] then egg and finally in corn flakes. repeat until all peppers are coated, then refridgerate for 2 hours. in a heavy skillet add enough oil to cover peppers bring oil to high heat but not smoking. fry until golden brown on each side. drain, and continue until each pepper is fried. serve with sour cream, jalapeno jelly and or salsa and guacamole.
[Name] Scalloped Potatoes with Herbed Cheese [AuthorId] 29212 [AuthorName] bert2421 [CookTime] PT1H15M [PrepTime] PT20M [TotalTime] PT1H35M [DatePublished] 2002-01-27T19:54:00Z [Description] I clipped this recipe from our local newspaper quite some time ago and I have been making it ever since. It goes great with Baked Ham but try it with any other meat that strikes your fancy. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "2 1/2", "4", "3/4", "1/2", "1/4", "1", "1 1/2", "1/4"] [RecipeIngredientParts] ["butter", "all-purpose flour", "milk", "cream cheese", "swiss cheese", "salt", "pepper", "nutmeg", "baking potatoes", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 513.6 [FatContent] 28.9 [SaturatedFatContent] 18.1 [CholesterolContent] 91.9 [SodiumContent] 631.6 [CarbohydrateContent] 46.4 [FiberContent] 3.2 [SugarContent] 1.9 [ProteinContent] 18.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees. Butter 9-inch casserole dish. In medium saucepan, melt butter. Whisk in flour. Cook 2 or 3 minutes at medium heat without browning, stirring constantly. Gradually whisk in milk. Bring to a boil. Reduce heat. Simmer gently 5 minutes. Add cream cheese, swiss cheese, salt, pepper and nutmeg. Stir until cheese melts. Layer potatoes and butter sauce alternately in buttered dish, ending with sauce. Sprinkle with Parmesan. Bake 1 hour and 20 minutes or until potatoes are tender. Let stand 5 to 10 minutes before serving.
[Name] Low Fat Southwestern Cheeseburgers [AuthorId] 13593 [AuthorName] Amber of AZ [CookTime] PT18M [PrepTime] PT15M [TotalTime] PT33M [DatePublished] 2002-01-27T19:54:00Z [Description] Make and share this Low Fat Southwestern Cheeseburgers recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "< 60 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "2", "2", "1", "8", "4", "1/4"] [RecipeIngredientParts] ["ground turkey", "onions", "green chilies", "mushroom stems and pieces", "low-fat monterey jack pepper cheese", "salsa"] [AggregatedRating] nan [ReviewCount] nan [Calories] 381.9 [FatContent] 16.8 [SaturatedFatContent] 4.4 [CholesterolContent] 134.5 [SodiumContent] 583.4 [CarbohydrateContent] 22.3 [FiberContent] 2.5 [SugarContent] 4.5 [ProteinContent] 34.6 [RecipeServings] 4.0 [RecipeYield] 4 hamburgers [RecipeInstructions] Mix ground turkey, chopped onion, and chilies. Shape mixture into 8 thin patties. Top centers of 4 patties with mushrooms. Top each with 2 slices cheese. Place remaining patties on top; pinch edges to seal securely. Place patties on rack in broiler pan. Set oven control to broil. Broil patties with tops 4 to 6 inches from heat 14 to 16 minutes, turning once, until turkey is no longer pink in center and juice is clear. Serve on rolls with taco sauce or salsa.
[Name] Best Banana Muffins [AuthorId] 28153 [AuthorName] Syd5879 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-01-27T19:54:00Z [Description] Make and share this Best Banana Muffins 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/18/20/4/picWfYrL8.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Grains", "Canadian", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "3/4", "1", "2", "1", "1/2", "1", "1/4", "1/2", "1"] [RecipeIngredientParts] ["white flour", "whole wheat flour", "oats", "baking powder", "baking soda", "salt", "egg", "olive oil", "milk", "banana"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 168.4 [FatContent] 6.4 [SaturatedFatContent] 1.2 [CholesterolContent] 19.1 [SodiumContent] 274.1 [CarbohydrateContent] 23.6 [FiberContent] 2.8 [SugarContent] 1.6 [ProteinContent] 5.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] 1/2 cup sugar (I use Splenda substitute] so left out of ingredients above so as not to distort nutritional calculations. Combine flours, oats, baking powder, baking soda and salt; set aside. Beat egg. Add oil, sugar, milk and mashed banana and stir well. Add dry ingredients to liquids and stir until just blended. Spoon batter into prepared muffin tins and bake for 18-20 minutes. Remove and cool on racks.
[Name] Reuben Roll-Ups [AuthorId] 29300 [AuthorName] Gingerbear [CookTime] PT20M [PrepTime] PT45M [TotalTime] PT1H5M [DatePublished] 2002-01-27T19:54:00Z [Description] Make and share this Reuben Roll-Ups recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Meat", "German", "European", "Spring", "Winter", "Weeknight", "St. Patrick's Day", "For Large Groups", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "1", "2", "1/2", "2 -3", "1/4", "2", "1", "1/2"] [RecipeIngredientParts] ["shortening", "cream cheese", "flour", "caraway seeds", "salt", "water", "corned beef", "swiss cheese", "sauerkraut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 115.0 [FatContent] 8.3 [SaturatedFatContent] 3.2 [CholesterolContent] 18.8 [SodiumContent] 228.1 [CarbohydrateContent] 5.9 [FiberContent] 0.4 [SugarContent] 0.6 [ProteinContent] 4.1 [RecipeServings] nan [RecipeYield] 20-24 appetizers [RecipeInstructions] For pasrty: Cut shortening, cream cheese, flour and caraway seeds together into crumbs or small clumps. Add salt and water. Form into dough. Roll dough into 2 rectangles of approximately 11X9 inches. Set aside. For Filling: Spread salad dressing on pastry rectangles. Top with layers of corned beef, swiss cheese and sauerkraut. Fold in ends of dough. Roll up to jelly roll fashion. Seal the roll. Bake at 450 for 15 to 20 minutes. Slice the roll up into 1 inch slices. May insert party toothpicks if desired. Arrange on serving tray or platter.
[Name] Cherry Salad Supreme [AuthorId] 26651 [AuthorName] Laurie1 [CookTime] nan [PrepTime] PT2H [TotalTime] PT2H [DatePublished] 2002-01-27T19:54:00Z [Description] This is more of a dessert than a salad. Jello salad meets cheesecake! Delicious! It gets raves wherever I take it. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Potluck", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "3", "3", "1/3", "1", "1", "1", "2"] [RecipeIngredientParts] ["raspberry Jell-O gelatin", "cherry pie filling", "cream cheese", "mayonnaise", "crushed pineapple", "Cool Whip", "miniature marshmallow"] [AggregatedRating] nan [ReviewCount] nan [Calories] 367.4 [FatContent] 8.6 [SaturatedFatContent] 5.5 [CholesterolContent] 15.6 [SodiumContent] 212.1 [CarbohydrateContent] 70.4 [FiberContent] 1.0 [SugarContent] 38.5 [ProteinContent] 4.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Dissolve raspberry jello in 1 c. boiling water; stir in pie filling. Chill until partially set. Dissolve lemon jello in 1 c. boling water. Beat together cream cheese and mayo; gradually add lemon jello. Stir in undrained pineapple. Fold in Cool Whip and marshmallows. Spread on top of the cherry layer in a 9\" square pan. Top with nuts. Can double in a 9x13 pan.
[Name] Chicken and Sausage Gumbo [AuthorId] 24342 [AuthorName] brenda hardesty [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-01-27T19:54:00Z [Description] Make and share this Chicken and Sausage Gumbo recipe from Food.com. [Images] character(0) [RecipeCategory] Gumbo [Keywords] ["Stew", "Chicken", "Poultry", "Meat", "Cajun", "Creole", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "3", "1", "1", "2 -3", "1", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["chicken", "sausage", "onion", "green pepper", "celery", "tomatoes", "potatoes", "garlic powder", "crushed red pepper flakes", "salt", "black pepper", "flour"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 286.5 [FatContent] 10.7 [SaturatedFatContent] 3.2 [CholesterolContent] 41.1 [SodiumContent] 550.5 [CarbohydrateContent] 34.0 [FiberContent] 4.0 [SugarContent] 4.8 [ProteinContent] 14.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In large pot combine chicken, sausage, onion, green pepper, celery, tomatoes, potatoes, rice, red and black pepper, salt, and garlic powder. In med skillet put enough oil to cover bottom and add flour till thick on low heat so as not to burn, till it thickens. Cook chicken and ingredients till done add roux (flour mix] till desired thickness.
[Name] Cucumber Cooler [AuthorId] 8728 [AuthorName] Ashley U [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-27T19:54:00Z [Description] Make and share this Cucumber Cooler recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Fruit", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Kid Friendly", "< 15 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["2", "3", "1/2", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["cucumbers", "buttermilk", "fresh parsley", "of fresh mint", "sour cream", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 54.0 [FatContent] 1.9 [SaturatedFatContent] 1.2 [CholesterolContent] 5.1 [SodiumContent] 73.9 [CarbohydrateContent] 7.3 [FiberContent] 0.6 [SugarContent] 4.8 [ProteinContent] 2.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place cucumber and ice cubes in the blender and pulse. Add buttermilk, parsley, mint, sour cream, and lemon juice.
[Name] Spicy Rice, Bean and Lentil Casserole [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT48M [PrepTime] PT10M [TotalTime] PT58M [DatePublished] 2002-01-27T19:54:00Z [Description] Fibre packed, vegetarian nutritionally complete meal. I used a mix of yellow and green split peas, instead of green lentils, the kidney beans can be substituted with any other type beans also. Can be reheated in microwave, next day for lunch at work. from the local newspaper through The Canadian Press. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/20/9/j1K950T3TZP9XIfsErI2_Spicy%20Jerk%20Shrimp%2C%20Rice%20and%20Beans_7243.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/20/9/ZVvWRtUTme97VsO8DANX_Spicy%20Jerk%20Shrimp%2C%20Rice%20and%20Beans_7240.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/20/9/pic9jcpG1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/20/9/picNEwNUK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/20/9/picT71lMf.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Brown Rice", "Rice", "Lentil", "Beans", "Vegetable", "Canadian", "Vegan", "Kid Friendly", "Spicy", "< 60 Mins", "Oven", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2 -3", "1", "3/4", "3 3/4", "3/4", "1/2", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["garlic cloves", "onion", "green pepper", "brown rice", "green lentil", "dried basil", "chili powder", "red kidney beans", "canned corn kernels", "frozen corn kernels", "mild salsa", "hot salsa"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 480.8 [FatContent] 4.9 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 541.4 [CarbohydrateContent] 89.5 [FiberContent] 21.8 [SugarContent] 6.6 [ProteinContent] 23.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a non stick saucepan, heat oil over medium high heat. Add garlic, onions and green pepper, cook for 3 minutes. Stir in stock, brown rice, lentils, basil and chili powder, bring to boil. Reduce heat to medium low and cook, covered and stirring occasionally, for 30 to 40 minutes or until rice and lentils are tender and liquid is absorbed. Stir in beans, corn and salsa, cover and cook for 5 minutes or until heated through.
[Name] Raspberry-Jam Bread Pudding [AuthorId] 3288 [AuthorName] TishT [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2002-01-27T19:54:00Z [Description] Make and share this Raspberry-Jam Bread Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Kid Friendly", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "4", "4", "1", "1/4", "1", "1/3", "3/4"] [RecipeIngredientParts] ["eggs", "milk", "sugar", "salt", "vanilla extract", "butter", "margarine"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 399.1 [FatContent] 15.1 [SaturatedFatContent] 8.5 [CholesterolContent] 143.2 [SodiumContent] 320.9 [CarbohydrateContent] 58.2 [FiberContent] 0.7 [SugarContent] 40.4 [ProteinContent] 8.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place bread cubes in a 2 quart casserole. Beat 2 eggs with 2 egg yolks, reserving 2 egg whites for merinqe. Gradually beat scalded milk into eggs. Beat in 1/2 cup sugar, salt, vanilla, and butter. Pour milk mix over bread cubes. Bake in preheated 350 F oven for 25 minutes. Spread jam evenly over top of pudding. Beat egg whites until stiff but not dry. Beat in sugar, 1 Tbs at a time, until merinque is stiff and glossy Pile meringe over jam, making sure to spread merinque to edge of dish. Bake for another 15 minutes.
[Name] Beverly Hills Cheesecake [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT9H [PrepTime] PT20M [TotalTime] PT9H20M [DatePublished] 2002-01-27T19:54:00Z [Description] This is the one I make most of the time, definately our favourite!! (cook time includes chill time)Top it with any thing you like, Blueberry sauce is a nice finish. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/21/1/pictDgTt7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/21/1/pic6xMlpS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/21/1/pickAro9A.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/21/1/picaIZQfi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/21/1/picSiEvfS.jpg" ] [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Cheese", "Canadian", "Kid Friendly", "Potluck", "Spring", "Summer", "Winter", "Weeknight", "Oven", "Refrigerator"] [RecipeIngredientQuantities] ["1 1/2 - 2", "1", "3", "1", "2", "1", "3", "2", NA, NA] [RecipeIngredientParts] ["butter", "cream cheese", "cream cheese", "lemon, rind of", "vanilla", "sugar", "eggs", "sour cream", "red grapes", "green grape"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 504.5 [FatContent] 39.5 [SaturatedFatContent] 24.2 [CholesterolContent] 184.4 [SodiumContent] 271.5 [CarbohydrateContent] 29.5 [FiberContent] 0.0 [SugarContent] 25.5 [ProteinContent] 9.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place oven rack in centre of oven, heat to 350 degrees. Coat bottom and sides of 9 inch springform pan evenly with butter, reserve. Cut cream cheese into 1 inch cubes, place in large mixer bowl. Beat at medium speed, scraping down sides of bowl as needed, until completely smooth. Beat in lemon rind and 1 teaspoon of the vanilla. Continue beating at medium speed while very slowly adding 1/2 cup of the sugar to cheese mixture and scraping down sides of bowl as needed, beat until sugar is absorbed. Add eggs, about 1/4 cup at a time, beating well and scraping down sides of bowl after each addition. Pour batter into reserved pan, spread top smooth. Gently rotate pan several quarter turns to settle batter. Bake until centre is just set, about 25 minutes. Transfer pan to wire rack away from drafts. Let cool undisturbed 30 minutes. Do not turn oven off. While cake is cooling, mix sour cream, remaining 1/2 cup sugar and remaining 1 teaspoon vanilla in medium bowl until smooth. Gently spread sour cream mixture evenly over partially baked cake. (cake will not fill pan to the top] Rotate pan several quarter turns to settle sour cream mixture. Return pan to oven, bake until sour cream mixture is set, about 10 minutes. Turn oven off. Let cake stand in oven with door propped open 8 inches for 30 minutes. Transfer pan to wire rack away from drafts. Let cool undisturbed until sides and bottom of pan are completely cooled to room temperature. Remove sides of pan. Refrigerate cake uncovered 2 hours. Cover cake loosely with plastic wrap, refrigerate overnight or at least 6 hours. Garnish with grapes before serving, if desired.
[Name] Quick Corn Relish [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT12M [PrepTime] PT5M [TotalTime] PT17M [DatePublished] 2002-01-27T19:54:00Z [Description] Make and share this Quick Corn Relish recipe from Food.com. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/4", "2", "1/2", "1/4", "1/4", "1/4", "1"] [RecipeIngredientParts] ["sugar", "onions", "dry mustard", "celery seed", "salt", "cider vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 284.1 [FatContent] 1.5 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 1059.4 [CarbohydrateContent] 68.3 [FiberContent] 0.2 [SugarContent] 30.4 [ProteinContent] 5.1 [RecipeServings] nan [RecipeYield] 1 2/3 cup [RecipeInstructions] In small saucepan, combine all ingredients EXCEPT corn. Bring to a boil. Stir in corn, and simmer 10 minutes. Spoon into bowl. Cover and refrigerate till chilled.
[Name] Brats In Sauce [AuthorId] 29300 [AuthorName] Gingerbear [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-01-27T19:54:00Z [Description] Make and share this Brats In Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "German", "European", "< 60 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/4 - 1/2", "1", "1"] [RecipeIngredientParts] ["beer", "butter", "onion"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 121.2 [FatContent] 9.2 [SaturatedFatContent] 5.8 [CholesterolContent] 24.4 [SodiumContent] 68.9 [CarbohydrateContent] 4.8 [FiberContent] 0.3 [SugarContent] 0.9 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 5-6 bratwurst [RecipeInstructions] Simmer brats in water to cook. Be careful not to boil or the casings may crack. Brown the brats on a grill and put them into the sauce to add flavor and keep warm without overcooking until ready to serve. To make the sauce put all of the sauce ingredients together in a small loaf type pan and warm on the grill and after the brats are grilled, place the brats in the sauce on the grill. To serve: Use a good brat bun, spoon in a bit of sauce into the bun with some of the onion. Add the brat and top with your favorite condiments; mustard, ketsup, chopped onion and/or relish. The smell will attract hundreds of people.
[Name] Coconut caramel tart [AuthorId] 26721 [AuthorName] Dolphin [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2002-01-27T19:54:00Z [Description] Make and share this Coconut caramel tart recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Coconut", "Fruit", "Nuts", "Kid Friendly", "< 60 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "3", "1/2", "300", "2/3", NA] [RecipeIngredientParts] ["eggs", "brown sugar", "sour cream", "coconut", "icing sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 615.1 [FatContent] 41.1 [SaturatedFatContent] 21.2 [CholesterolContent] 186.3 [SodiumContent] 335.7 [CarbohydrateContent] 53.6 [FiberContent] 4.0 [SugarContent] 28.0 [ProteinContent] 10.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place pastry onto a lightly greased 20cm pie plate. Trim and decorate edges. Bake in hot (200c] oven for 10 mins, cool slightly. Beat eggs and sugar together in a large bowl. Stir in sour cream and coconut, and mix well. Pour into pastry case and bake 25-30 minutes. cool. Dust with icing sugar. Serve with any fruit you have on hand.
[Name] Peachy Treat [AuthorId] 8728 [AuthorName] Ashley U [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-27T19:54:00Z [Description] Make and share this Peachy Treat recipe from Food.com. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "< 15 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["vanilla yogurt", "honey", "gingerroot"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 179.8 [FatContent] 2.2 [SaturatedFatContent] 1.3 [CholesterolContent] 8.0 [SodiumContent] 36.8 [CarbohydrateContent] 39.6 [FiberContent] 2.6 [SugarContent] 35.8 [ProteinContent] 3.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Blend peaches and orange juice in the blender. Add the yogurt, honey, and ginger and blend until smooth.
[Name] Easy Chocolate Chip Oatmeal Cookies [AuthorId] 25483 [AuthorName] pollen [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-01-27T19:54:00Z [Description] These are delicious cookies that are super-quick to make when you need to satisfy a cookie fix. Even my non-cooking roommates know how to make them, so we have these about once a week.. they never last for more than 24 hours. Try adding coconut, nuts, other dried fruit, etc... [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/21/6/01497868019.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/21/6/picMPLiyY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/21/6/picWS9aZW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/21/6/picKU6Ro5.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Kid Friendly", "Potluck", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "1/4", "1", "1 1/2", "1/3", "1", "2", "1"] [RecipeIngredientParts] ["margarine", "butter", "brown sugar", "white sugar", "vanilla", "flour", "water", "baking soda", "oats", "chocolate chips"] [AggregatedRating] 4.5 [ReviewCount] 52.0 [Calories] 103.1 [FatContent] 5.1 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 69.3 [CarbohydrateContent] 13.4 [FiberContent] 1.0 [SugarContent] 6.0 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 50 cookies [RecipeInstructions] Cream together butter and sugar in a bowl, then mix in vanilla. Add flour and mix well. Mix together baking soda and water, and then add to the batter. Stir in the oats and chocolate chips. Drop by spoonfuls onto a cookie sheet (no need to grease it], and bake at 350° for 12-15 minutes.
[Name] Zucchini and Carrots With Orange [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT12M [PrepTime] PT5M [TotalTime] PT17M [DatePublished] 2002-01-27T19:54:00Z [Description] Make and share this Zucchini and Carrots With Orange 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/18/21/7/picaYEWtQ.jpg" [RecipeCategory] Vegetable [Keywords] ["Canadian", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", NA] [RecipeIngredientParts] ["zucchini", "carrots", "celery rib", "onions"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 53.3 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 44.5 [CarbohydrateContent] 11.7 [FiberContent] 2.3 [SugarContent] 7.9 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all ingredients in large nonstick saucepan. Simmer covered, 10 to 12 minutes or until zucchini is tender. Uncover and continue to simmer, stirring occasionally, until most of the liquid has evaporated.
[Name] Swedish Brown Beans [AuthorId] 23724 [AuthorName] SherryKaraoke [CookTime] PT3H [PrepTime] PT5M [TotalTime] PT3H5M [DatePublished] 2002-01-27T19:54:00Z [Description] I belong to a food buying club served by Ozark Co-operative Warehouse. They often run specials on unusual (to Americans) cheeses, rices, beans, etc. Recently I bought a #5 sack of Swedish Brown Beans, but when a searched Recipezaar -- nothing! However I did find this recipe on SOAR: The Searchable Online Archive of Recipes and tried it that night. It made a delicious creamy dish - a little sweeter than most main-dish bean recipes, but very delicious. You can cut down on prep time by bringing the beans to a boil for 10 minutes, then covering. Remove from heat and let sit for an hour. This takes the place of soaking overnight. Make sure your beans are tender before you add salt. (Salt tends to toughen the beans.) Serve with a hearty bread. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Swedish", "Scandinavian", "European", "Low Cholesterol", "Healthy", "Weeknight", "Stove Top", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["2", "6", "1/2", "1/2", "3", "2", "1", "1 1/2"] [RecipeIngredientParts] ["water", "white distilled vinegar", "corn syrup", "brown sugar", "butter", "cinnamon stick", "salt"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 265.4 [FatContent] 3.5 [SaturatedFatContent] 2.0 [CholesterolContent] 7.6 [SodiumContent] 465.7 [CarbohydrateContent] 49.0 [FiberContent] 12.0 [SugarContent] 10.1 [ProteinContent] 11.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Pick over and rinse the beans. Add the water and soak the beans at least 12 hours. Bring the beans and soaking water to a boil. Cover the pan and simmer for 1 1/2 hours. Add the salt, vinegar, syrup, brown sugar, butter and cinnamon stick. Stir to mix. Simmer, uncovered, for 1 hour, or until the beans are tender. The liquid should be as thick as a sauce at the end of the cooking period. If the liquid is not thickened, turn up the heat for 10 minutes, or until the liquid is reduced. Remove the cinnamon stick. Serve hot.
[Name] Bananas Foster [AuthorId] 26041 [AuthorName] Dana-MMH [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-01-27T19:54:00Z [Description] Make and share this Bananas Foster recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["4", "1/4", "1", "1/2", "1/4", "1/4", "4"] [RecipeIngredientParts] ["bananas", "unsalted butter", "light brown sugar", "cinnamon", "golden rum", "white rum", "vanilla ice cream"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 520.4 [FatContent] 15.9 [SaturatedFatContent] 9.9 [CholesterolContent] 46.3 [SodiumContent] 53.2 [CarbohydrateContent] 89.2 [FiberContent] 3.5 [SugarContent] 75.0 [ProteinContent] 2.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Peel bananas cut in half, slice each half lengthwise into quarters.", "In a large skillet, melt butter over medium heat.", "Add sugar, cinnamon, and banana liqueur and cook, stirring frequently, for 2 minutes or until bubbly Add bananas turning once, for 2 minutes, or until slightly softened and browned Remove skillet from heat.", "In a small saucepan heat rum over low heat.", "Carefully light the rum using a long fireplace match, pour flaming rum over bananas and sauce Allow sauce to flame until it dies out, swirling the pan gently to prolong the flaming Scoop the ice cream into bowls and spoon the bananas and warm sauce on top." ]
[Name] Quick Beef Skillet [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-01-27T19:54:00Z [Description] Make and share this Quick Beef Skillet recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Potato", "Vegetable", "Kid Friendly", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1", "1/8", "1", "1"] [RecipeIngredientParts] ["ground beef", "water", "Worcestershire sauce", "pepper", "potatoes", "carrots"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 398.1 [FatContent] 17.7 [SaturatedFatContent] 6.8 [CholesterolContent] 77.1 [SodiumContent] 457.0 [CarbohydrateContent] 35.1 [FiberContent] 4.9 [SugarContent] 10.1 [ProteinContent] 25.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In medium skillet over medium-high heat, cook beef in skillet until browned. Pour off fat. ADD soup, water, Worcestershire, pepper, potatoes and carrots. Reduce heat to low and heat through.
[Name] Fruit Ketchup [AuthorId] 3288 [AuthorName] TishT [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2002-01-27T19:54:00Z [Description] I have not tried this recipe yet, but it sounds so intriguing that I am going to as soon as the fruits go into season. What an interesting new condiment to add to the table! [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Weeknight", "Canning", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "4", "2", "1", "1/2", "1/4"] [RecipeIngredientParts] ["water", "cider vinegar", "sugar", "ground cinnamon", "ground cloves", "ground allspice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 586.5 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 18.7 [CarbohydrateContent] 137.2 [FiberContent] 0.6 [SugarContent] 134.5 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 3 eight oz. containers [RecipeInstructions] Clean fruit, removing stems, cores and pits. Add water to fruit and simmer, covered for 30 minutes or until the fruit is tender. Press fruit through a sieve. Pour fruit pulp into a large kettle; add remaining ingredients. Cook over a medium heat, stirring frequently, until smooth and very thick. Spoon mixture into hot sterilized glasses. Seal tightly. Cool and store.
[Name] Spicy Apples and Red Cabbage [AuthorId] 3288 [AuthorName] TishT [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2002-01-27T19:54:00Z [Description] I found this recipe in a 1966 recipe book that I have in my collection. It is a nice combination of sour and sweet. Great side for a meat dish that needs a little kick up. [Images] character(0) [RecipeCategory] Apple [Keywords] ["Fruit", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1/4", "1", "3 1/2 - 4", "2", "1", "2", "1/4", "3", "1/4"] [RecipeIngredientParts] ["yellow onions", "butter", "margarine", "seedless raisin", "red cabbage", "apples", "salt", "pepper", "sugar", "cider vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 225.8 [FatContent] 6.3 [SaturatedFatContent] 3.7 [CholesterolContent] 15.2 [SodiumContent] 679.6 [CarbohydrateContent] 43.9 [FiberContent] 6.5 [SugarContent] 29.9 [ProteinContent] 3.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Saute onion in butter in a large kettle until lightly browned. Add raisins, cabbage, and apple. Tie pickling spice in wet piece of cheesecloth. Add to cabbage mixture and season with salt and pepper. Cover and cook over low heat for about 45 minutes. Mix in sugar and vinegar; stir into cabbage. Simmer for 5 minutes. Remove spice bag. Serve.
[Name] Flax Seed Bread [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT30M [PrepTime] PT3H [TotalTime] PT3H30M [DatePublished] 2002-01-27T19:55:00Z [Description] Make and share this Flax Seed Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Grains", "Low Cholesterol", "Healthy", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "1", "1", "1", "1/2", "2", "3", "2", "3", "1", "1", "3", "2", "1", "1"] [RecipeIngredientParts] ["whole wheat flour", "all-purpose flour", "water", "dry yeast", "flax seed", "flax seeds", "honey", "molasses", "salt", "bread flour", "cornmeal", "flax seed"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 168.9 [FatContent] 4.2 [SaturatedFatContent] 0.4 [CholesterolContent] 0.4 [SodiumContent] 213.6 [CarbohydrateContent] 28.6 [FiberContent] 4.7 [SugarContent] 6.5 [ProteinContent] 6.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Add yeast to warm water and proof for about 5 minutes, until foamy. Add the all purpose flour to yeast and stir well. Cover and let stand at room temperature 1 hour. Place 1/2 cup flax seed in a spice or coffee grinder, process until finely ground to measure 3/4 cup. Add the ground flax seed, whole-wheat flour, 2 tablespoons whole flax seed, and next 5 ingredients (2 tablespoons flax seed though salt] to the yeast mixture, and stir until a soft dough forms (dough will feel tacky]. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes]; add enough of remaining 3 tablespoons bread flour, 1 tablespoon at a time, to prevent the dough from sticking to hands. Shape dough into a 5-inch round loaf; place onto a baking sheet coated with cooking spray and sprinkled with cornmeal. Brush loaf with egg white; sprinkle with 1 teaspoon flax seed. Make 3 diagonal cuts 1/4-inch-deep across top of loaf using a sharp knife. Cover and let rise in a warm place 1 hour or until doubled in size. (Press two fingers into dough. If the indentation remains, the dough has risen enough]. Preheat oven to 375°F degrees. Bake at 375°F for 30 minutes or until bread sounds hollow when tapped. Remove from pan; cool on a wire rack.
[Name] Baked Hominy Grits with Cheese [AuthorId] 3288 [AuthorName] TishT [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2002-01-27T19:55:00Z [Description] Make and share this Baked Hominy Grits with Cheese 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/18/22/4/picwRq0Uh.jpg" [RecipeCategory] Grains [Keywords] ["Cheese", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "2", "1", "2"] [RecipeIngredientParts] ["water", "milk", "salt", "hominy grits", "eggs", "sharp cheddar cheese", "butter"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 281.2 [FatContent] 15.1 [SaturatedFatContent] 8.8 [CholesterolContent] 111.8 [SodiumContent] 597.1 [CarbohydrateContent] 25.8 [FiberContent] 1.3 [SugarContent] 0.5 [ProteinContent] 11.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine water, milk, salt, and grits in a saucepan. Bring to a boil. Lower heat and simmer until thickened, stirring occasionally. Allow 5 minutes for quick-cooking grits and 30 minutes for regular grits Stir a little of the grits in eggs; return to saucepan and mix well with cheese. Pour into a buttered 1 quart casserole; dot with butter. Bake in 350 F for 40 minutes or until lightly browned.
[Name] Plum Sauce [AuthorId] 12481 [AuthorName] Wenstar [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-27T19:55:00Z [Description] Make and share this Plum Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Salad Dressings", "Plums", "Fruit", "Japanese", "Asian", "Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "1/2", "1", "1/2", "1 1/2", "2 1/4", "1"] [RecipeIngredientParts] ["vinegar", "sugar", "plum sauce", "ground black pepper", "salt", "roasted sesame seeds"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1731.7 [FatContent] 117.4 [SaturatedFatContent] 16.7 [CholesterolContent] 0.0 [SodiumContent] 6001.5 [CarbohydrateContent] 166.4 [FiberContent] 3.8 [SugarContent] 100.0 [ProteinContent] 4.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients and mix well. Great as a dip for fried won ton wrappers, slices of cooked octopus leg, or as a salad dressing.
[Name] Onions Baked in Their Papers [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-01-27T19:55:00Z [Description] Make and share this Onions Baked in Their Papers 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/18/22/6/picb0gUzR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/22/6/pic3guQSk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/22/6/pic6SQ2Ut.jpg"] [RecipeCategory] Vegetable [Keywords] ["Canadian", "Spicy", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "1 1/2", "1", "1/2", "1", "1/4", "1/2", NA, NA, NA, NA] [RecipeIngredientParts] ["yellow onions", "mixed herbs", "sugar", "salt", "red pepper flakes", "cayenne pepper", "butter", "margarine", "fresh tarragon sprig", "red bell pepper", "chives"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 205.7 [FatContent] 12.3 [SaturatedFatContent] 7.5 [CholesterolContent] 30.5 [SodiumContent] 474.6 [CarbohydrateContent] 22.0 [FiberContent] 2.2 [SugarContent] 6.6 [ProteinContent] 3.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Line square baking pan with aluminum foil, set aside. Slice off stem and root ends of onions. Cut 1 1/2 x 1 1/2 inch cone shaped indentation in the top of each onion with paring knife. Set onions in prepared pan on root ends. Stir herbs, sugar, salt and red pepper into melted butter. Add bred crumbs, mix until blended. Spoon equal amounts of crumb mixture into indentations. Bake about 1 hour or until fork tender. Garnish, as suggested, if desired. Serve immediately.
[Name] Hawaiian Chicken Wings [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-01-27T19:55:00Z [Description] Make and share this Hawaiian Chicken Wings recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Hawaiian", "High Protein", "Kid Friendly", "High In...", "Potluck", "Spicy", "< 30 Mins", "Beginner Cook", "Deep Fried", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1 1/2", NA, "1/3", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["chicken wings", "flour", "salt", "sugar", "soy sauce", "garlic clove", "green onion"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 399.8 [FatContent] 24.3 [SaturatedFatContent] 6.8 [CholesterolContent] 116.5 [SodiumContent] 736.8 [CarbohydrateContent] 14.0 [FiberContent] 0.4 [SugarContent] 5.7 [ProteinContent] 29.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a large plastic bag combine flour and salt. Add wings in small batches, toss to coat. In an electric skillet or deep fryer, heat oil to 350°F. Fry wings a few at a time, until juices run clear, about 9 minutes. Drain on paper towels. In a bowl, combine sugar, soy sauce, garlic, onion and jalapeño. Dip fried wings in the sauce. Serve immediately.
[Name] Cherry Orgasm [AuthorId] 13593 [AuthorName] Amber of AZ [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2002-01-27T19:55:00Z [Description] Make and share this Cherry Orgasm 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/18/22/8/picpY0y1n.jpg" [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "Christmas", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1 1/4", "1/2", "1/2", "1/2", "2", "2/3", "2", "2", "1"] [RecipeIngredientParts] ["walnut pieces", "all-purpose flour", "brown sugar", "butter flavor shortening", "flaked coconut", "cream cheese", "granulated sugar", "eggs", "vanilla", "cherry pie filling"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 160.4 [FatContent] 9.9 [SaturatedFatContent] 3.8 [CholesterolContent] 24.2 [SodiumContent] 51.9 [CarbohydrateContent] 16.3 [FiberContent] 0.6 [SugarContent] 7.7 [ProteinContent] 2.1 [RecipeServings] 36.0 [RecipeYield] 36 bars [RecipeInstructions] Heat oven to 350 F. Grease 13 x 9 x 2 inch pan with butter flavor shortening. Set aside. Chop 1/2 cup nuts coarsely for toping. Set aside. Chop remaining 1/2 cup finely. For crust, combine flour and brown sugar. Cut in butter flavored shortening until fine crumbs form. Add 1/2 cup finely chopped nuts and coconut. Mix well. Remove 1/2 cup of mixture and set aside. Press remaining crumbs in bottorm of pan. Bake at 350 F for 12 to 15 minutes, until edges are lightly browned. For filling, beat cream cheese, granuated sugar, eggs and vanilla in a small bowl at medium speed until smooth. Spread over hot baked crust. Return to oven. Bake 15 minutes longer. Spread cherry pie filling over cheese layer. Combine reserved coarsely chopped nuts and reserved crumbs. Sprinkle evenly over cherries. Return to oven. Bake 15 minutes longer. Cool and refrigerate several hours. Cut into bars about 2 x 1 1/2 inches.
[Name] Uncle Bill's Petite Pea Salad [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-01-27T19:55:00Z [Description] A very light salad to add to any dinner meals. I developed this recipe in 1995 and it has been a highly rated salad. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/22/9/picLvdkYS.jpg" [RecipeCategory] Vegetable [Keywords] ["Canadian", "Microwave", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "2", "2", "4", "3"] [RecipeIngredientParts] ["frozen tiny peas", "sour cream", "mayonnaise", "dried dill weed", "onions", "celery", "bacon"] [AggregatedRating] 5.0 [ReviewCount] 30.0 [Calories] 95.3 [FatContent] 4.5 [SaturatedFatContent] 2.1 [CholesterolContent] 9.5 [SodiumContent] 112.5 [CarbohydrateContent] 10.0 [FiberContent] 3.1 [SugarContent] 4.0 [ProteinContent] 4.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a microwave-proof dish, microwave peas on HIGH (full power] for 2 minutes; stir. Continue to microwave for an additional 2 minutes on HIGH (full power]. Drain and cool completely with cold water and ice cubes; then drain. In a large mixing bowl, mix together peas, sour cream, mayonnaise, dill weed, onions and celery and mix well to blend. Chill for at least 30 minutes in refrigerator. Meanwhile, fry bacon until well done and crispy; DO NOT BURN. Place fried bacon on paper toweling to drain. Crumble bacon and garnish salad when serving.
[Name] Chicken in Orange [AuthorId] 27395 [AuthorName] Manda [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2002-01-27T19:55:00Z [Description] A light and tangy chicken recipe, with a flavorful orange sauce. I like to cut the chicken into bite-size pieces because it makes it easier to eat (Note:Cooking time may be reduced by about 10 min. if this step is added). Very simple and inexpensive...healthy, too:) [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "2", "1", "1/2", "1", "1/3", "1/3", "2", "2", "1/2", NA] [RecipeIngredientParts] ["fryer chickens", "chicken breasts", "salt", "paprika", "onion", "water", "brown sugar", "parsley flakes", "ginger", "white rice", "brown rice"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 495.9 [FatContent] 27.3 [SaturatedFatContent] 6.6 [CholesterolContent] 131.6 [SodiumContent] 711.7 [CarbohydrateContent] 19.2 [FiberContent] 0.9 [SugarContent] 16.7 [ProteinContent] 41.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brown chicken on all sides in hot oil. Sprinkle with salt and pepper. Optional step: Remove chicken from skillet, let cool, and cut into bite-size pieces, then return to skillet. Arrange onion over chicken. Combine OJ concentrate, water, brown sugar, parsley, and ginger. Pour over chicken and onion. Cover and simmer 35-40 minutes or until chicken is tender. Serve over hot, cooked rice.
[Name] Sweet And Sour Pork [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-01-27T19:55:00Z [Description] Make and share this Sweet And Sour Pork recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Pork", "Tropical Fruits", "Fruit", "Meat", "Chinese", "Asian", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1", "3", "2", "1/2", "1", "1/3", "1/3", "1", "1", "1", "4"] [RecipeIngredientParts] ["boneless pork filet", "shortening", "paprika", "brown sugar", "cornstarch", "salt", "pineapple chunks", "vinegar", "water", "soy sauce", "Worcestershire sauce", "green pepper", "rice"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 1030.9 [FatContent] 16.7 [SaturatedFatContent] 5.6 [CholesterolContent] 71.5 [SodiumContent] 451.4 [CarbohydrateContent] 178.0 [FiberContent] 4.3 [SugarContent] 19.6 [ProteinContent] 36.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In lg. skillet, melt shortning, add pork, sprinkle with paprika. Brown well. Cover and cook 20 minutes. In med. bowl, combine brown sugar, cornstarch and salt. Add pineapple juice, vinegar, water, soy sauce, and worcestershire sauce; blend until smooth. Stir into meat. Cook on low until thickened. Add green pepper and pineapple. Cover and cook 5 minutes. Serve over rice.
[Name] Pork Chops Braised in Beer [AuthorId] 29268 [AuthorName] Amber Dawn [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2002-01-27T19:55:00Z [Description] Make and share this Pork Chops Braised in Beer recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Very Low Carbs", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1 3/4", "1/2", NA, "3/4"] [RecipeIngredientParts] ["onions", "beer", "marjoram"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 463.1 [FatContent] 28.6 [SaturatedFatContent] 9.2 [CholesterolContent] 133.0 [SodiumContent] 122.0 [CarbohydrateContent] 6.7 [FiberContent] 0.8 [SugarContent] 2.4 [ProteinContent] 40.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Fry onions until soft, remove to plate. Sear both sides of pork chops. Put pork chops in baking dish and cover with onions. Mix beer with salt and pepper and marjoram; pour over pork chops. Cover and bake in 350 degree F oven for 1 1/2 hours.
[Name] Banana Bread [AuthorId] 29713 [AuthorName] Karen [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2002-01-27T19:55:00Z [Description] Make and share this Banana Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Tropical Fruits", "Fruit", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2/3", "1 1/3", "2", "4", "4", "6", "2", "1"] [RecipeIngredientParts] ["shortening", "sugar", "bananas", "flour", "eggs", "buttermilk", "baking powder", "baking soda"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 2331.9 [FatContent] 81.9 [SaturatedFatContent] 21.1 [CholesterolContent] 424.8 [SodiumContent] 1186.2 [CarbohydrateContent] 362.0 [FiberContent] 10.7 [SugarContent] 154.8 [ProteinContent] 41.5 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] Cream shortening, add sugar then eggs and beat well (I use electric mixer]. Stir in buttermilk and bananas (by hand] and mix well. Sift dry ingredients and add to liquid mixture blending well. Pour into 2 greased and floured bread loaf pans. Bake 50- 60 minutes at 350 degrees. Let the bread cool in the pan on a cooling rack for at least 10 minutes before removing.
[Name] Curried Cheddar Dip [AuthorId] 2985 [AuthorName] scott miller [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-01-27T19:55:00Z [Description] Make and share this Curried Cheddar Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Cheese", "Spicy", "< 30 Mins", "No Cook"] [RecipeIngredientQuantities] ["3", "1", "3/4", "3", "4", "1/2", "1", "1", "1 1/2", "1/2"] [RecipeIngredientParts] ["cheddar cheese", "mayonnaise", "sour cream", "scallions", "green olives", "Worcestershire sauce", "curry powder", "paprika", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 466.8 [FatContent] 39.5 [SaturatedFatContent] 23.2 [CholesterolContent] 111.4 [SodiumContent] 868.2 [CarbohydrateContent] 6.7 [FiberContent] 1.9 [SugarContent] 3.1 [ProteinContent] 22.9 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] Blend first 7 ingredients together well in a bowl. Combine the dry spices together and mix well. Thoroughly blend the spices. into the cheese mixture. Refrigerate for at least 4 hours before serving.
[Name] Taters 'n' Onions 'n' Stuff [AuthorId] 15572 [AuthorName] Clifford Boren [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-01-27T19:55:00Z [Description] Make and share this Taters 'n' Onions 'n' Stuff recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1/3", "1/4", "1", "1", "1", "1"] [RecipeIngredientParts] ["russet potatoes", "onions", "olive oil", "butter", "margarine", "thyme", "oregano", "marjoram"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 396.1 [FatContent] 30.1 [SaturatedFatContent] 9.8 [CholesterolContent] 31.0 [SodiumContent] 873.3 [CarbohydrateContent] 30.2 [FiberContent] 3.9 [SugarContent] 5.1 [ProteinContent] 3.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine everything in a large pan. Toss to coat the solid ingredients with the spice mix. Bake at 450 until potatoes are done, stirring from time to time. It should take about an hour and fifteen minutes.
[Name] Fooll Mudammes (Fava Bean Egyptian Breakfast)(فول مدمس) [AuthorId] 18391 [AuthorName] najwa [CookTime] PT12M [PrepTime] PT3M [TotalTime] PT15M [DatePublished] 2002-01-27T19:55:00Z [Description] Traditional breakfast in the middle east. This is my mom's recipe, my (and my husband's) favorite. You can make it at night and heat the next morning, keeps well in the fridge. I do not use oil to cook the onions, to lower the fat, and it tastes just as good! [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "Beans", "Southwest Asia (middle East]", "Egyptian", "African", "Asian", "Vegan", "< 15 Mins", "Refrigerator", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "1", "1/4 - 1/2", "1", "1/2", "1/8", "1/2", "1"] [RecipeIngredientParts] ["onion", "tomato sauce", "ground cumin", "ground coriander", "cayenne pepper", "salt", "fava beans"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 226.3 [FatContent] 10.8 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 378.0 [CarbohydrateContent] 25.2 [FiberContent] 6.5 [SugarContent] 3.8 [ProteinContent] 8.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil, add onion and cook for about 4 minutes. Add tomato sauce, spices and salt, cook for 2-3 minutes. Add fava beans, and mash it on low heat. You can mash it finely or leave some fava beans whole. Cover and cook for 5 more minutes. Serve with pita bread. You can drizzle some olive oil, tahini, lemon, or a combination on it before serving. I like hot chili peppers as well.
[Name] Homemade Taco Shells #1 [AuthorId] 27720 [AuthorName] Cindy1 [CookTime] PT20M [PrepTime] PT2M [TotalTime] PT22M [DatePublished] 2002-01-27T19:55:00Z [Description] These are so good, you may NEVER buy taco shells again! But be prepared to be the last one to have a chance to sit down and eat. As soon as I sit down to eat my first taco, my guests are needing their 3rd or 4th or 5th one cooked...But, it is well worth it to hear that these are the best tacos they have ever had! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/23/7/picyG4B5R.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/23/7/picfo4UGw.jpg"] [RecipeCategory] Sauces [Keywords] ["Grains", "Tex Mex", "Southwestern U.S.", "Mexican", "Healthy", "Kid Friendly", "Spicy", "< 30 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1 1/2", "1"] [RecipeIngredientParts] ["flour", "salt", "water", "egg"] [AggregatedRating] 4.0 [ReviewCount] 9.0 [Calories] 186.8 [FatContent] 2.0 [SaturatedFatContent] 0.5 [CholesterolContent] 46.5 [SodiumContent] 171.7 [CarbohydrateContent] 35.7 [FiberContent] 2.0 [SugarContent] 0.2 [ProteinContent] 6.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat a dry skillet over medium/high heat. Mix the ingredients well. The batter will be runny. Drop by large utensil spoonful onto skillet, quickly spreading the batter in a circular motion, working from the inside out. Each side only takes about 1 minute of cooking. The shells are not supposed to brown. When the shells are removed from the pan, they can be molded into\"taco shell shape\" by placing, half-curled, between two objects, such as coffee cups. I like to serve them to each guest directly from the pan without molding them, however, becuz I find that they dont crack while still hot and pliable. Fill with all the taco stuffin's and enjoy!
[Name] Dreamy Cherry Delight Cake [AuthorId] 27395 [AuthorName] Manda [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2002-01-27T19:55:00Z [Description] Easy, refreshing dessert. It can easily be made low-fat/cal. by making cake according to low-fat directions, using sugar-free pudding (w/ skim milk),light pie filling, and fat-free cool-whip...and it still tastes AWESOME!! (Cook time depends on baking time of cake) [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "Healthy", "Kid Friendly", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "3", "1/3", "1 1/3", "1", "1", "1"] [RecipeIngredientParts] ["eggs", "water", "instant vanilla pudding", "cherry pie filling", "Cool Whip"] [AggregatedRating] nan [ReviewCount] nan [Calories] 405.6 [FatContent] 17.1 [SaturatedFatContent] 6.1 [CholesterolContent] 53.7 [SodiumContent] 446.6 [CarbohydrateContent] 59.7 [FiberContent] 0.8 [SugarContent] 31.6 [ProteinContent] 3.9 [RecipeServings] 12.0 [RecipeYield] 1 9x13 cake [RecipeInstructions] Prepare and bake cake according to pkg. directions, using 9x13 inches. pan. Meanwhile, prepare pudding according to pkg. directions. When cake is done, remove from oven and poke several large holes in cake (I use the end of a wooden spoon]. Spread pudding on top. Let cool completely. Spread cherry pie filling evenly over top of pudding. Spread cool whip over top of pie filling. Refrigerate until serving.
[Name] Almond Rice Stuffing [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2002-01-27T19:55:00Z [Description] Make and share this Almond Rice Stuffing recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/4", "4", "1/2", "2", "1"] [RecipeIngredientParts] ["butter", "margarine", "onion", "rice", "poultry seasoning", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3959.9 [FatContent] 124.2 [SaturatedFatContent] 61.7 [CholesterolContent] 244.0 [SodiumContent] 2989.6 [CarbohydrateContent] 635.6 [FiberContent] 18.2 [SugarContent] 4.5 [ProteinContent] 64.7 [RecipeServings] nan [RecipeYield] 1 qt [RecipeInstructions] In lg. skillet cook butter and onion until soft, stirring. Mix in rice. Add remaining ingredients. Bake at 375* for 35-40 min, or until cooked through and browned. OR: stuff poultry, and cook according to poultry recomendations.
[Name] BBQ Joes [AuthorId] 29813 [AuthorName] Lisa in Oregon [CookTime] PT1H [PrepTime] PT12M [TotalTime] PT1H12M [DatePublished] 2002-01-27T19:55:00Z [Description] Make and share this BBQ Joes recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Kid Friendly", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1", "1", "1/3", "1 1/2", "3/4", "1/4", "6 -8"] [RecipeIngredientParts] ["ground beef", "onion", "bell pepper", "barbecue sauce", "brown sugar", "Worcestershire sauce", "dry mustard"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 580.1 [FatContent] 26.1 [SaturatedFatContent] 9.7 [CholesterolContent] 102.8 [SodiumContent] 1062.3 [CarbohydrateContent] 50.7 [FiberContent] 2.8 [SugarContent] 22.9 [ProteinContent] 34.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] "brown meat and onion and drain off fat, add bell pepper, cook 5 minutes, add the next 7 ingredients;bring to a boil, reduce heat, cover and simmer for 1 hour serve on buns."
[Name] Classic Smoothie [AuthorId] 29330 [AuthorName] Sarah Vita [CookTime] PT2M [PrepTime] PT5M [TotalTime] PT7M [DatePublished] 2002-01-27T19:55:00Z [Description] The classic smoothie is healthy, tasty, and perfect for any day. With the combination of orange juice, strawberries, and bananas it can't go wrong! [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "Dessert", "Lunch/Snacks", "Fruit", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Kid Friendly", "Spring", "Summer", "Winter", "< 15 Mins", "No Cook", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "2"] [RecipeIngredientParts] ["strawberry", "bananas"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 183.9 [FatContent] 0.8 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 3.1 [CarbohydrateContent] 45.4 [FiberContent] 4.8 [SugarContent] 28.2 [ProteinContent] 2.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Combine strawberries, orange juice, and bananas in a blender. Combine until smooth. Smoothie will be thick. Add orange juice to create the desired consistency. Enjoy!
[Name] Beef and Bean Burritos [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT12M [PrepTime] PT5M [TotalTime] PT17M [DatePublished] 2002-01-27T19:55:00Z [Description] Make and share this Beef and Bean Burritos recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Beans", "Meat", "Mexican", "Kid Friendly", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1", "1", "1", "6", "1"] [RecipeIngredientParts] ["beef round steak", "garlic", "pinto beans", "diced green chilies", "cilantro", "flour tortillas", "cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 275.2 [FatContent] 9.1 [SaturatedFatContent] 4.6 [CholesterolContent] 19.8 [SodiumContent] 532.1 [CarbohydrateContent] 35.3 [FiberContent] 7.5 [SugarContent] 1.5 [ProteinContent] 13.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Spray nonstick skillet with cooking spray. Heat over med. heat. Add steak and garlic. Cook until desired doneness (about 5 minutes]. Stir in beans, chilis, and cilantro. Cook and stir 7 minutes. Spoon mixture on tortillas. Top with cheese. Fold bottom up, fold sides over. Garnish with salsa, sour cream.
[Name] Aberdeen Rolls (a/k/a Buttries) [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT20M [PrepTime] PT2H30M [TotalTime] PT2H50M [DatePublished] 2002-01-27T19:55:00Z [Description] If you visit the Northeast of Scotland you will find Aberdeen Rolls on sale in every bakery, corner shop and supermarket and if you taste them you will be hooked forever. Or, if a trip to Scotland is not in your plans, simply follow this recipe. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Grains", "Scottish", "European", "Kid Friendly", "Weeknight", "For Large Groups", "Oven", "Freezer", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["1", "6", "4", "1", "2", "1/2", "5"] [RecipeIngredientParts] ["plain flour", "butter", "salt", "sugar", "fresh yeast", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 251.8 [FatContent] 16.6 [SaturatedFatContent] 8.5 [CholesterolContent] 30.2 [SodiumContent] 207.6 [CarbohydrateContent] 22.3 [FiberContent] 0.8 [SugarContent] 0.6 [ProteinContent] 3.1 [RecipeServings] 16.0 [RecipeYield] 16 Buttries [RecipeInstructions] These are yeast rolls and, just like yeast breads, ought to be made under warm conditions to allow the yeast to raise the dough. Sieve the flour and salt into a large bowl and set aside. Cream the fresh yeast, sugar and a little of the tepid water together and add to the bowl of flour. Mix the ingredients together with enough water to make smooth firm dough. Transfer the dough to a well-floured surface and knead well for about five minutes. Place the dough back into the bowl, cover with a warm slightly damp cloth and set aside in a warm place for about an hour to allow the yeast do its work of expanding the dough to about double its original size. While the dough is rising cream together the butter and lard in readiness for the next step. When the dough has risen, knead it again and then roll it out on a floured surface. Then spread it with a third of the butter/lard mixture and sprinkle lightly with flour. Fold the dough in three and roll it out again. Repeat this procedure two more times. Roll out the dough quite thinly and cut into squares. Bring the four corners of each square to the centre, shape them into rounds and flatten slightly with hand- do not over handle the dough. Place the uncooked rolls onto a floured and warm baking tray and leave them in a warm place to rise for about half an hour to 40 minutes. Bake the rolls in a hot oven (200C/ 400F] for about 15-20 minutes until golden brown and crispy on both sides. The rolls can be eaten warm (absolutely fabulous] or set aside until they are cool and stored. Rolls can be made in a large batch and subsequently frozen for later use. If defrosting frozen rolls in a microwave oven, do not overheat otherwise the rolls will become limp and the fat content will become over-heated and sizzle. Aberdeen rolls can be eaten dry (without anything spread on them], spread with butter (just in case you really hanker after an early coronary, even if the rolls do then taste splendid] or spread with jam etc.
[Name] Mexican Tortilla Casserole [AuthorId] 29813 [AuthorName] Lisa in Oregon [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-01-27T19:55:00Z [Description] I really enjoy making this dish as well as eating it and my family will agree to that! I hope you all enjoy it as much as we do. :o) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/24/4/picLMlNAy.jpg" [RecipeCategory] Meat [Keywords] ["Mexican", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "4", "1", "2", "10", "2"] [RecipeIngredientParts] ["ground beef", "onion", "red bell pepper", "diced green chilies", "salsa", "soft taco-size flour tortillas", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 389.7 [FatContent] 20.9 [SaturatedFatContent] 10.0 [CholesterolContent] 68.2 [SodiumContent] 1365.7 [CarbohydrateContent] 28.6 [FiberContent] 3.7 [SugarContent] 5.1 [ProteinContent] 22.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Brown and drain meat; stir in onion, bell peppers, chilies, and season mix. Cook until veggies are slightly tender (about 5 minutes]. Blend salsa in blender and pour 1/2 cup on bottom of a greased 9x13-inch baking dish. Cover with 5 tortillas, spread with 1/2 of meat mix and 1/2 more salsa, sprinkle with 1 cup of cheese and layer rest of ingredients. Bake for 20 minutes at 350°F or until top is golden brown. Top with lettuce, sour cream tomatoes, whatever you like. Enjoy.
[Name] cracker chicken casserole [AuthorId] 29813 [AuthorName] Lisa in Oregon [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2002-01-27T19:55:00Z [Description] Make and share this cracker chicken casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "8", "2", "2", "1/2", "1", "4", "1/2", NA] [RecipeIngredientParts] ["chicken breasts", "sour cream", "mayonnaise", "chicken broth", "onion", "butter"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 1012.4 [FatContent] 71.0 [SaturatedFatContent] 31.2 [CholesterolContent] 197.1 [SodiumContent] 2028.5 [CarbohydrateContent] 52.9 [FiberContent] 1.8 [SugarContent] 9.0 [ProteinContent] 40.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] cook and cube chicken (I boil it]. crush crackers and pour 1/2 cup of butter and mix, place 1/2 crackers in a 9x13 baking dish and spread. mix sauce (soup, onion, mayo, chicken broth] combine chicken and sauce mix and stir. place sauce/chicken mix ontop of crackers. next place rest of crackers and bake 325 for 35-45 minutes until top is golden brown. enjoy.
[Name] Pound Cake With Granola [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2002-01-27T19:55:00Z [Description] Make and share this Pound Cake With Granola recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "Grains", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "8", "3", "1", "1/2", "2 1/2"] [RecipeIngredientParts] ["water", "plain yogurt", "eggs", "granola cereal", "powdered sugar", "water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 328.9 [FatContent] 14.0 [SaturatedFatContent] 2.6 [CholesterolContent] 56.4 [SodiumContent] 316.2 [CarbohydrateContent] 45.5 [FiberContent] 1.4 [SugarContent] 26.9 [ProteinContent] 5.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350F degrees. Grease and flour 10inch tube pan. In large bowl, combine cake mix,water, oil, yogurt, and eggs. Beat 2 minutes at high speed. Pour half the batter in pan. Sprinkle with 1/2 cup granola. Spread remaining batter over granola, and sprinkle with remaining granola. Bake for 50-55 minutes Use the toothpick test. Cool in pan 30 minutes, then invert onto cake plate. For glaze, mix powdered sugar and water until smooth. Drizzle over warm cake.
[Name] Hot & Cool Teriyaki Wings [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2002-01-27T19:55:00Z [Description] I think this recipe came from a Kikkoman Teriyaki Sauce ad. "Spice up your next barbecue with these hot and spicy wings!" (Prep time does not include refrigerating overnight). [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/24/7/okQGADZZRo2oRLdzm4OY_Food-com-2017-06-197534.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/24/7/qnegFkWBTMqHYlJdxhU3_Food-com-2017-06-197532.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/24/7/8ymNM7MiRs6L57L3s4nT_Food-com-2017-06-197536.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/24/7/pic6Yr0Cj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/24/7/picBuWZS6.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Potluck", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "3/4", "2", "3/4", "3/4", "1/3", "1", "1", "1"] [RecipeIngredientParts] ["chicken wings", "crushed red pepper flakes", "Tabasco sauce", "sour cream", "mayonnaise", "green onion", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 1145.3 [FatContent] 81.1 [SaturatedFatContent] 25.3 [CholesterolContent] 372.0 [SodiumContent] 2614.9 [CarbohydrateContent] 10.8 [FiberContent] 0.2 [SugarContent] 10.0 [ProteinContent] 87.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Discard chicken wing tips.", "Combine teriyaki sauce, crushed red pepper and pepper sauce; pour over chicken in large plastic food storage bag.", "Press air out of bag; close top securely.", "Turn bag over several times to coat all pieces well.", "Refrigerate 8 hours or overnight.", "Cook wings on grill 4 to 5 inches from hot coals 20 to 25 minutes, or until tender, turning over frequently.", "For sauce: Combine all ingredients; refrigerate until ready to serve.", "Almonds: you can mix them in the sauce, or you can sprinkle them on top with the crackers." ]
[Name] Lasagna Toss - Reduced Calorie [AuthorId] 13593 [AuthorName] Amber of AZ [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-01-27T19:55:00Z [Description] Make and share this Lasagna Toss - Reduced Calorie recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1 1/2", "1", "1", "2", NA] [RecipeIngredientParts] ["pasta shells", "ground turkey", "onion", "garlic clove", "fat-free ricotta cheese", "fat-free cottage cheese", "fresh parsley", "fat free mozzarella cheese", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 433.0 [FatContent] 8.6 [SaturatedFatContent] 2.1 [CholesterolContent] 66.6 [SodiumContent] 655.1 [CarbohydrateContent] 52.5 [FiberContent] 3.0 [SugarContent] 7.7 [ProteinContent] 34.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350 F degrees. Cook pasta according to package directions and drain. Maenwhile in large skillet brown ground turkey with onions and garlic; drain off excess fat. Stir in sauce and simmer 10 minutes or until heated through. Remove 1 cup meat sauce; set aside. Stir cooked pasta into the remaining sauce. Place 1/2 of pasta mixture in 2-qt. casserole. Combine ricotta cheese with parsley; evenly spread on top of mixture in casserole. Spirnkle with 1 cup mozzarella cheese. Place remaining pasta mixture on top of cheese; cover with reserved meat sauce and remining mozzarella. Sprinkle with parmesan cheese, if desired. Cover and bake 20- 25 minutes or until hot and bubbly. Let stand 5 minutes before serving. Makes 6 servings.
[Name] Five Hour Beef Stew [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT5H [PrepTime] PT12M [TotalTime] PT5H12M [DatePublished] 2002-01-27T19:55:00Z [Description] Make and share this Five Hour Beef Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Meat", "Healthy", "Weeknight", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "1", "2", "6", "1", "1", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["onion", "carrots", "potatoes", "celery", "green pepper", "tapioca", "salt", "pepper", "water"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 524.6 [FatContent] 10.8 [SaturatedFatContent] 4.6 [CholesterolContent] 145.2 [SodiumContent] 819.9 [CarbohydrateContent] 53.6 [FiberContent] 7.7 [SugarContent] 9.8 [ProteinContent] 55.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix--Cover tightly--Bake at 275* for 5 hours. Don't lift lid while it's cooking.
[Name] Cranberry Zipper [AuthorId] 8728 [AuthorName] Ashley U [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-27T19:56:00Z [Description] Make and share this Cranberry Zipper 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/18/25/1/picZjR8Tj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/25/1/picRqEa8x.jpg"] [RecipeCategory] Beverages [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "< 15 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "3", "1/2", "1/2"] [RecipeIngredientParts] ["fresh raspberries", "frozen raspberries", "fresh cranberries", "canned cranberry sauce", "applesauce", "cranberry juice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 126.1 [FatContent] 0.6 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 21.2 [CarbohydrateContent] 31.6 [FiberContent] 5.9 [SugarContent] 11.2 [ProteinContent] 0.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Pulse raspberries and cranberries in a blender till a chunky mixture forms. Add the ice and blend. Add the applesauce and cranberry juice and blend until smooth.
[Name] Nutty Oatmeal Raisin Chews [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT14M [PrepTime] PT10M [TotalTime] PT24M [DatePublished] 2002-01-27T19:56:00Z [Description] Make and share this Nutty Oatmeal Raisin Chews 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/18/25/2/pichEEiC7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/25/2/picebLYe4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/25/2/pic7afJkP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/25/2/picqhXJga.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Grains", "Fruit", "Nuts", "Canadian", "Kid Friendly", "Potluck", "< 30 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "1", "1/4", "1", "1", "3", "1/2", "1"] [RecipeIngredientParts] ["old fashioned oats", "brown sugar", "all-purpose flour", "salt", "light raisins", "dark raisin", "walnut pieces", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 333.4 [FatContent] 16.4 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 71.3 [CarbohydrateContent] 42.9 [FiberContent] 2.6 [SugarContent] 23.1 [ProteinContent] 5.9 [RecipeServings] 12.0 [RecipeYield] 3-4 dozen cookies [RecipeInstructions] Preheat oven to 375°. Place all ingredients in a large bow, mix well. Spray a cookie sheet with nonstick spray. Drop 1 tablespoon full of batter, 2 inches apart on cookie sheet. Dampen fingers lightly with cold water and press batter to flatten into 2 inch rounds. Bake until cookies are light golden, but not brown, about 12 to 14 minutes. Cool on pan for 3 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
[Name] Mexican Lasagna [AuthorId] 29300 [AuthorName] Gingerbear [CookTime] PT1H [PrepTime] PT45M [TotalTime] PT1H45M [DatePublished] 2002-01-27T19:56:00Z [Description] Make and share this Mexican Lasagna recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Meat", "Tex Mex", "Southwestern U.S.", "Mexican", "Potluck", "Spring", "Winter", "Spicy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", NA, "1", "3", "2", "1", "1", "15 -18", NA, NA] [RecipeIngredientParts] ["ground beef", "green chilies", "onion", "garlic powder", "cumin", "ranch-style pinto beans", "Rotel Tomatoes", "corn tortillas", "sour cream", "cheese"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 301.6 [FatContent] 15.6 [SaturatedFatContent] 5.4 [CholesterolContent] 55.2 [SodiumContent] 530.4 [CarbohydrateContent] 22.8 [FiberContent] 3.0 [SugarContent] 2.5 [ProteinContent] 18.0 [RecipeServings] 12.0 [RecipeYield] 1 9x13 casserole [RecipeInstructions] Brown ground beef with onion and garlic and then drain. Put beans in pot (juice and all] and simmer for 15 minutes. Smoosh beans really well with a potato masher. Add the following ingredients to the meat mixture: Cream of Chicken, Rotel, Jalapenos, cumin, green chilis and enchilada sauce. Spray 9x13 pan with vegetable oil spray. Layer meat, beans, cheese and tortillas until gone. Top with more CHEESE! Bake 1 hour at 350 degrees with a cookie sheet under casserole dish. Flavor is enhanced; if prepared a day in advance.
[Name] Tomato Bread [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT40M [PrepTime] PT3H [TotalTime] PT3H40M [DatePublished] 2002-01-27T19:56:00Z [Description] Make and share this Tomato 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/18/25/4/picR4BOFU.jpg" [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Grains", "Vegetable", "Vegan", "Potluck", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1/2", "2", "6 1/2", "2", "3", "1", "3/4", "1/2", "1/4", "1/4", "2"] [RecipeIngredientParts] ["tomato juice", "tomato sauce", "olive oil", "flour", "active dry yeast", "brown sugar", "salt", "oregano", "dry basil", "rosemary", "pepper", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 1763.8 [FatContent] 18.1 [SaturatedFatContent] 2.6 [CholesterolContent] 0.0 [SodiumContent] 2158.1 [CarbohydrateContent] 349.0 [FiberContent] 14.6 [SugarContent] 32.3 [ProteinContent] 47.6 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] Lightly grease large bowl and two loaf pans with olive oil. In small saucepan, heat juice, sauce and 2 tbs olive oil to 120 F degrees. Combine 3 cups flour with yeast and remaining ingredients. Pour in tomato mix and beat 3 minutes. Gradually add remaining flour until it holds together enough to turn out on floured surface. If the dough is too sticky, and you may need to add a little more flour, but not too much or you will have a dry bread. Knead about 5 minutes, until dough smooths out, place in lightly oiled bowl (olive is best here!], turning to coat dough with oil once, cover and let rise 1 hour. Punch dough down, let rest 15 minutes, then shape into 2 loaves, and place in pans. Cover pans and let rise 45 minutes. Preheat oven to 375 F degrees. Bake loaves 10 minutes, reduce heat to 350 F and bake 30-40 minutes more. Bread is done when loaf sounds hollow when thumped with knuckle. Tip loaves out immediately onto wire rack to cool. *Note-Insteadof individual spices, you can also use 1 3/4 tsp of Italian Seasoning.
[Name] Oven Baked Pork Chops [AuthorId] 28662 [AuthorName] Tammi [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2002-01-27T19:56:00Z [Description] Make and share this Oven Baked Pork Chops recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/25/5/picJzeBmx.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/18255/CjrsHvJRfeqc6GXgrjB2_0517170012.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/25/5/01484439847.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/25/5/01477700009.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/25/5/j6XLEtZTKSaMYM8JSipN-photo-2.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/25/5/pichqvbf8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/25/5/pic66Xdv0.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1", "2", "1", "4"] [RecipeIngredientParts] ["butter", "margarine", "egg", "milk"] [AggregatedRating] 5.0 [ReviewCount] 49.0 [Calories] 437.4 [FatContent] 28.1 [SaturatedFatContent] 12.0 [CholesterolContent] 207.8 [SodiumContent] 207.0 [CarbohydrateContent] 0.5 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 43.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven tho 425 degrees. Place butter or margarine in a 13x9x2 pan. Put pan in oven for 3 minutes or until butter is melted. Stir together egg and milk. Put stuffing mix in a resealable bag and crush (or leave as is]. Dip pork chops in egg mixture. Coat with stuffing mix. Put chops on top of melted butter in pan. Bake 20 minutes. Turn. Bake 10-15 minutes more.
[Name] Super Duper Fruit Salad [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT2M [PrepTime] PT8M [TotalTime] PT10M [DatePublished] 2002-01-27T19:56:00Z [Description] Make and share this Super Duper Fruit Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "1/2", "2", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["crushed pineapple", "bananas", "oranges", "walnuts", "miniature marshmallows", "sugar", "cornstarch", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 446.6 [FatContent] 11.2 [SaturatedFatContent] 1.4 [CholesterolContent] 52.9 [SodiumContent] 40.3 [CarbohydrateContent] 87.0 [FiberContent] 4.7 [SugarContent] 68.4 [ProteinContent] 6.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix fruit and marshmallows in large bowl. Put juice from pineapple in small saucepan. Add sugar, cornstarch, and egg. Cook and stir on medium until thickened. Pour over fruit. Gently stir to allow glaze to coat.
[Name] Artichoke Dip [AuthorId] 23333 [AuthorName] Graybert [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-01-27T19:56:00Z [Description] Make and share this Artichoke Dip recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] ["Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1", "2 -4", "1", "1 -2"] [RecipeIngredientParts] ["artichokes", "mozzarella cheese", "parmesan cheese", "mayonnaise", "garlic", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 107.0 [FatContent] 5.5 [SaturatedFatContent] 3.2 [CholesterolContent] 18.4 [SodiumContent] 243.6 [CarbohydrateContent] 8.0 [FiberContent] 3.6 [SugarContent] 0.9 [ProteinContent] 8.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] "Puree in blender, put in a bowl and cook on high for 2 minutes (or 20 minutes in oven at 350F) Serve hot with crackers or cut up french bread."
[Name] Black Bean and Mango Dip [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT2M [PrepTime] PT10M [TotalTime] PT12M [DatePublished] 2002-01-27T19:56:00Z [Description] A co-worker gave me this recipe at a staff birthday party. It has a unique taste and is extremely versatile. It will last for several days refrigerated. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Black Beans", "Beans", "Fruit", "Vegetable", "Tex Mex", "Southwestern U.S.", "Mexican", "Vegan", "Low Cholesterol", "Healthy", "Free Of...", "Potluck", "Spicy", "< 15 Mins", "For Large Groups", "No Cook", "Refrigerator", "Beginner Cook", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "4", "2", "1", "2", "1"] [RecipeIngredientParts] ["red onion", "oranges", "garlic", "limes", "fresh cilantro", "black beans", "mango"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 57.7 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1.7 [CarbohydrateContent] 11.7 [FiberContent] 3.5 [SugarContent] 2.8 [ProteinContent] 3.1 [RecipeServings] nan [RecipeYield] 5-6 cups [RecipeInstructions] Feel free to adjust jalapeno and garlic according to your taste. Combine all ingredients. OPTIONAL: For a smoother texture, purée the onions, peppers, garlic, lime juice and cilantro in a food processor, and then mix with the beans and mango. Refrigerate for at least an hour to allow flavours to blend. Serve with tortilla chips or tostado as an appetizer, or as an additional salad with grilled meat, or use it to fill a pita for an easy lunch.
[Name] Plantation Milk Punch [AuthorId] 26041 [AuthorName] Dana-MMH [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2002-01-27T19:56:00Z [Description] Make and share this Plantation Milk Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "2", "1/4", "3", "1"] [RecipeIngredientParts] ["half-and-half", "confectioners' sugar", "vanilla extract", "brandy", "nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 382.1 [FatContent] 20.9 [SaturatedFatContent] 13.0 [CholesterolContent] 67.2 [SodiumContent] 75.0 [CarbohydrateContent] 13.0 [FiberContent] 0.0 [SugarContent] 5.3 [ProteinContent] 5.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a blender or cocktail shaker, combine half-and-half, sugar, vanilla, and brandy Blend or shake vigorously. Pour into a glass packed with crushed ice. Sprinkle with nutmeg (if desired].
[Name] Sakura Sauce [AuthorId] 29450 [AuthorName] Wendy W88 [CookTime] PT4M [PrepTime] PT5M [TotalTime] PT9M [DatePublished] 2002-01-27T19:56:00Z [Description] Make and share this Sakura Sauce recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/26/0/pic0EVIiq.jpg" [RecipeCategory] Sauces [Keywords] ["Japanese", "Asian", "Very Low Carbs", "Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1", "5", NA] [RecipeIngredientParts] ["egg", "white pepper", "salt", "soy sauce", "cooking wine"] [AggregatedRating] nan [ReviewCount] 10.0 [Calories] 2001.2 [FatContent] 222.3 [SaturatedFatContent] 29.7 [CholesterolContent] 194.5 [SodiumContent] 3024.1 [CarbohydrateContent] 3.0 [FiberContent] 0.7 [SugarContent] 0.5 [ProteinContent] 5.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a medium bowl, add the 3 egg yolks, whole egg, and a little vegetable oil. Note: Be careful to add the oil very slowly. If too much is added at once, the mixture will separate and be wasted. You can tell the mixture has separated when it does not look smooth and creamy like mayonnaise. Using a hand-held blender, begin mixing until of mayonnaise consistency, slowly adding the rest of the oil. Add white pepper, salt, soy sauce, and remaining oil. Mix until well blended. Use with seafood or chicken, covering with sakura sauce when almost completely cooked. Sprinkle wine around food, simmering for 3 to 4 minutes, and serve. *The wine creates steam so sauce will cook on top.
[Name] Chewy Choco-Chip Cookies [AuthorId] 28750 [AuthorName] Andrea [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-01-28T11:10:00Z [Description] Make and share this Chewy Choco-Chip Cookies recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/26/1/pic9L3SSQ.jpg" [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "Christmas", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1/2", "12", "1", "1/2", "1", "1", "2", "1 1/2"] [RecipeIngredientParts] ["all-purpose flour", "all-purpose flour", "baking soda", "salt", "unsalted butter", "brown sugar", "granulated sugar", "egg", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 264.3 [FatContent] 12.5 [SaturatedFatContent] 7.5 [CholesterolContent] 42.6 [SodiumContent] 111.5 [CarbohydrateContent] 37.6 [FiberContent] 1.2 [SugarContent] 25.1 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] 18 cookies [RecipeInstructions] Preheat oven to 325ºF. Line two cookie sheets with parchment paper. Place flour, baking soda and salt in a mixing bowl; whisk to combine; set aside. In a large mixing bowl, beat butter and sugars, mixing until thoroughly blended. Beat in egg, egg yolk and vanilla extract. Add dry ingredients and beat at low speed with electric mixer just until combined. Stir in chocolate chips. Bake for 10 minutes or until golden brown.
[Name] Spicy Onion rings [AuthorId] 28268 [AuthorName] Elmo5922 [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2002-01-28T11:10:00Z [Description] Make and share this Spicy Onion rings recipe from Food.com. [Images] character(0) [RecipeCategory] Onions [Keywords] ["Vegetable", "Tex Mex", "Southwestern U.S.", "Spicy", "< 15 Mins", "Beginner Cook", "Deep Fried", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2/3", "3/4", "1/2", "1/2", "1/2", "6", "1", "2", "1"] [RecipeIngredientParts] ["flour", "salt", "chili powder", "ground cumin", "baking powder", "beer", "egg", "red onion"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 71.2 [FatContent] 3.4 [SaturatedFatContent] 0.5 [CholesterolContent] 21.1 [SodiumContent] 201.9 [CarbohydrateContent] 8.0 [FiberContent] 0.4 [SugarContent] 0.5 [ProteinContent] 1.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat oil to 375 degrees. Stir together flour, chili powder, cumin, baking powder and set aside. In a medium sized bowl, beat beer, egg, and oil. Gradually add dry ingredients until combined. There batter should be smooth, with no lumps. Dredge onion slices in flour, then dip into batter. Fry until golden brown. Salt immediately after removing from oil.
[Name] Chili Cornbread Skillet Pie [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-01-28T11:10:00Z [Description] Make and share this Chili Cornbread Skillet Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Meat", "Southwestern U.S.", "Lactose Free", "Kosher", "Free Of...", "Potluck", "Spicy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "2 -4", "2", "1/2", "1", "1", "1", "1", "1/2", "1", "2"] [RecipeIngredientParts] ["ground beef", "onion", "green pepper", "garlic", "chili powder", "cumin", "chili beans", "tomato sauce", "yellow cornmeal", "sugar", "salt", "corn", "eggs"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 418.7 [FatContent] 15.7 [SaturatedFatContent] 5.7 [CholesterolContent] 110.7 [SodiumContent] 517.5 [CarbohydrateContent] 45.9 [FiberContent] 6.6 [SugarContent] 4.8 [ProteinContent] 26.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat a large skillet. Brown ground beef. Add garlic, onion, green pepper, chili powder and cumin. Add tomato sauce and chili beans. Cook for 10 minutes and top with cornmeal topping. Preheat oven to 350 degrees F. For the topping------------. Combine cornmeal, sugar and salt in a saucepan. Pour reserved corn liquid into a measuring cup and add enough water to make 2 3/4 Cups. Whisk liquid into cornmeal. Add corn. Stir over medium high heat until mixture is thick and starts to boil, about 10 minutes. Let cool for 15 minutes and mix in eggs. Spread on top of chili and bake for 40 minutes.
[Name] Tuna Stuff [AuthorId] 29110 [AuthorName] KookieMomster [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2002-01-28T11:10:00Z [Description] When I first saw this I thought it sounded so gross, but my daughter loved it so I tried some. I really like it, and I still make it for the kids. I think my family has a problem naming receipts, because so many are called "stuff" lol. Add another can of tuna if you like. [Images] character(0) [RecipeCategory] Tuna [Keywords] ["Low Cholesterol", "Kid Friendly", "< 30 Mins", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["corn", "tuna", "butter", "margarine", "milk"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 280.2 [FatContent] 9.5 [SaturatedFatContent] 3.6 [CholesterolContent] 23.5 [SodiumContent] 612.4 [CarbohydrateContent] 35.8 [FiberContent] 2.1 [SugarContent] 5.8 [ProteinContent] 14.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Boil noodles. Drain and return to pan. Add cheese powder, butter, milk, and soup. Mix well and bring to a low boil. Drain tuna and corn. Add tuna and corn. Season to your tastes.
[Name] Crustless tomato Quiche [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2002-01-28T11:10:00Z [Description] Make and share this Crustless tomato Quiche 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/18/26/5/xV1pWqLRRejIfeJ1LCFM-easter-tomato-basil-quiche-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/26/5/picc80bs5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/26/5/picLztZyE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/26/5/picLztZyE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/26/5/picmr3ikz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/26/5/picLztZyE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/26/5/picaMpSLY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/26/5/picSZwXeF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/26/5/picGgy43q.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/26/5/pic7RZja2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/26/5/pic14YZLu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/26/5/picjSE9Lv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/26/5/picHNby5t.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/26/5/picV725CI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/26/5/picesghun.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/26/5/picuPkI12.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/26/5/picE13q67.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/26/5/picnMvKY6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/26/5/picgIkqvg.jpg" ] [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "Canadian", "Kid Friendly", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "4", "1", "1/4", "1"] [RecipeIngredientParts] ["gruyere cheese", "onion", "plum tomatoes", "fresh basil", "dried basil", "eggs", "2% evaporated milk", "salt", "cayenne pepper"] [AggregatedRating] 5.0 [ReviewCount] 36.0 [Calories] 130.6 [FatContent] 9.1 [SaturatedFatContent] 4.5 [CholesterolContent] 143.8 [SodiumContent] 206.2 [CarbohydrateContent] 2.2 [FiberContent] 0.5 [SugarContent] 1.2 [ProteinContent] 9.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In bottom of lightly greased 9 inch quiche dish or pie plate, spread cheese. Layer onion, then tomato slices over cheese. Sprinkle basil over tomatoes. Beat together eggs with milk, salt and pepper. Slowly pour egg mixture over tomatoes. Bake in preheated 350 degree oven for 35 to 40 minutes or until filling is just set in the centre.
[Name] Lemon Basil Pasta w/ Chicken [AuthorId] 13593 [AuthorName] Amber of AZ [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-28T11:10:00Z [Description] This is a tasty dish than can serve as a main dish with a nice soup or salad. Very economical. I made this a lot when I first moved out of my parents house. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Chicken", "Poultry", "Meat", "Kid Friendly", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "2", "1", "1 1/2", "1/4", "1/4", "1/4", "2"] [RecipeIngredientParts] ["linguine", "butter", "fresh lemon juice", "basil leaves", "black pepper", "parmesan cheese", "chicken"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 150.3 [FatContent] 4.1 [SaturatedFatContent] 2.4 [CholesterolContent] 10.5 [SodiumContent] 110.6 [CarbohydrateContent] 21.8 [FiberContent] 1.0 [SugarContent] 0.6 [ProteinContent] 6.2 [RecipeServings] 4.0 [RecipeYield] 4 portions [RecipeInstructions] Cook pasta according to package directions. Drain and return pasta to pan. In a small bowl, combine butter, lemon juice, basil, garlic, and pepper. Add chicken and mix with the pasta. Sprinkle cheese over the pasta and serve. Yield 4 servings.
[Name] Superb Chicken [AuthorId] 29110 [AuthorName] KookieMomster [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-01-28T11:10:00Z [Description] This one just came to me. It was wonderful served with mashed potatoes and broccoli. Don't worry, the breading won't burn; let it get really dark and crispy. I know, bacon is the diet no-no, but there are only 3 strips in the whole thing. It adds such a nice old fashioned flavor, from the days when fat was okay to eat. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "2", NA, "1", "1/2", "3", "1", "1", "1/2", "1", "2"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "eggs", "flour", "milk", "bacon", "onion", "garlic", "bouquet garni"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 183.6 [FatContent] 8.4 [SaturatedFatContent] 2.6 [CholesterolContent] 112.1 [SodiumContent] 153.6 [CarbohydrateContent] 1.9 [FiberContent] 0.1 [SugarContent] 0.5 [ProteinContent] 23.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Render bacon in a large pan. Add onion and cook it down. While onion is cooking, beat eggs and some of the milk together to make an egg wash. Mix 1/2 of the Bouqet Garni with enough flour to bread all the chicken. Remove onions and bacon from pan, leave grease in pan to fry chicken. Flour chicken. Dip in egg wash. Flour again, coat well. Fry chicken in pan, add oil if needed. Brown very well on both sides. Put chicken into 350°F oven to finish cooking. Return onions and bacon to pan. Add soup, stock, the rest of the milk, the rest f the Bouquet Garni and garlic Stir vigorously until a gravy forms. Serve gravy as a side dish to chicken.
[Name] Garlicky Tortellini, Spinach and Tomato Soup [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-01-28T11:10:00Z [Description] I first found this in Fine Cooking Magazine and adapted it for my family. It's one of the few times I will be ready-made tortellini. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "European", "Kosher", "Potluck", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "6 -8", "1/2", "4", "2", "9", "1", "10", "8 -10", "1", "1/2", NA] [RecipeIngredientParts] ["unsalted butter", "garlic", "onion", "vegetable broth", "water", "diced tomatoes", "spinach", "basil leaves", "egg", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 252.3 [FatContent] 10.5 [SaturatedFatContent] 5.7 [CholesterolContent] 70.6 [SodiumContent] 474.6 [CarbohydrateContent] 28.9 [FiberContent] 3.2 [SugarContent] 3.9 [ProteinContent] 12.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan, melt the butter over medium heat. Add the garlic and onion and saute until fragrant, 2-3 minutes. Add the chicken broth and water; bring to a boil. Add the tortellini and cook halfway, about 5 minutes for frozen pasta, less if using fresh. Add the tomatoes and their liquid, reduce the heat to a simmer and cook just until the pasta is tender, about 4 minutes. Stir in the spinach and basil and cook until wilted, 1-2 minutes. Meanwhile, whisk together the egg, Parmesan cheese, salt and pepper. Drizzle into the soup and cook, stirring about 3 minutes more. Remove from heat and serve.
[Name] Candy Canes [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-01-28T11:10:00Z [Description] Don't limit yourself to candy canes and peppermint. You can use any flavoring and food coloring and make any kind of cookie. You are only limited by your imagination. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "Kid Friendly", "Kosher", "Christmas", "Hanukkah", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/2", "1", "2 1/2", "1/2"] [RecipeIngredientParts] ["butter", "confectioners' sugar", "egg", "vanilla", "salt", "flour"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1658.7 [FatContent] 96.1 [SaturatedFatContent] 59.3 [CholesterolContent] 349.8 [SodiumContent] 770.2 [CarbohydrateContent] 179.5 [FiberContent] 4.2 [SugarContent] 59.7 [ProteinContent] 20.2 [RecipeServings] nan [RecipeYield] 2 dozen [RecipeInstructions] In a mixing bowl, cream butter and sugar together until fluffy. Add egg, vanilla, extract and salt, beat well. Add flour and beat until thoroughly mixed. Divide dough in half. Add red food coloring to one half. Wrap in plastic wrap and chill for 30 minutes. For each cookie, on a floured surface shape a teaspoon of plain dough and a teaspoon of red dough into a 4 inch long rope. Place ropes side by side and twist together. Pinch ends to seal. Form into a candy cane shape and place 2 inch apart on ungreased cookie sheets. Preheat oven to 350°F. Bake for 8- 10 minutes. Remove from sheet, cool and brush on icing.
[Name] Payday Balls [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-01-28T11:10:00Z [Description] Make and share this Payday Balls recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Kid Friendly", "Kosher", "< 15 Mins", "For Large Groups", "Refrigerator", "Freezer", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/3", "1/2", "1", NA] [RecipeIngredientParts] ["white chocolate chips", "peanut butter", "marshmallow cream", "peanuts"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 106.0 [FatContent] 4.5 [SaturatedFatContent] 1.9 [CholesterolContent] 1.7 [SodiumContent] 47.6 [CarbohydrateContent] 15.7 [FiberContent] 0.2 [SugarContent] 13.1 [ProteinContent] 1.6 [RecipeServings] 32.0 [RecipeYield] nan [RecipeInstructions] Mix together melted chocolate, peanut butter and marshmallow cream. Chill and roll into balls. Freeze balls so the caramel will stick. Melt caramels and dip the balls into caramel. Roll in nuts.
[Name] Chicken Fire Soup [AuthorId] 29110 [AuthorName] KookieMomster [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2002-01-28T11:10:00Z [Description] Very spicy and strong, this is a real 'Old Wives' type of cold/flu remedy. The more spicy and strong you make it the better it seems to work on head congestion and that icky feeling, but only make it as strong as the recipient can handle. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "4", "4"] [RecipeIngredientParts] ["scotch bonnet peppers", "garlic cloves"] [AggregatedRating] 1.0 [ReviewCount] 2.0 [Calories] 46.0 [FatContent] 1.4 [SaturatedFatContent] 0.4 [CholesterolContent] 3.6 [SodiumContent] 171.9 [CarbohydrateContent] 4.9 [FiberContent] 0.1 [SugarContent] 2.0 [ProteinContent] 3.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Pour all ingredients into pot and boil vigorously 1 hour. Strain and serve. Sip this slowly, it is spicy.
[Name] Meatball Stew [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT2H30M [PrepTime] PT15M [TotalTime] PT2H45M [DatePublished] 2002-01-28T11:11:00Z [Description] Make and share this Meatball Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Lunch/Snacks", "Meat", "Kosher", "Free Of...", "Potluck", "Weeknight", "Oven", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "2", "1 1/2", "2", "4", "1", "2", "2", "1/2", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["ground beef", "olive oil", "onions", "celery", "garlic", "carrot", "potatoes", "beef broth", "red wine", "dried thyme", "rosemary", "bay leaf", "salt", "fresh ground pepper"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 333.1 [FatContent] 14.3 [SaturatedFatContent] 5.3 [CholesterolContent] 57.8 [SodiumContent] 340.6 [CarbohydrateContent] 28.6 [FiberContent] 4.9 [SugarContent] 5.2 [ProteinContent] 19.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix 1/2 t. of the thyme, salt and pepper into the ground beef. Shape into 1 1/2 inch balls. Place on a baking sheet that has been lightly sprayed with oil. Place in a 350°F. oven and bake for 20 minutes. In a large Dutch oven, heat the oil and add the onions. Cook until the onions reach a golden brown, about 20 minutes. Add the celery, and garlic and cook for another 20 minutes over low heat. Add the potatoes, carrots, broth, 1/2 t. thyme, rosemary, bay leaf, salt and pepper. Add the meatballs to the pot and simmer for another 45 minutes or until vegetables are tender. Make a roux of 4 T. flour and 6 T. water. Stir and remove the lumps. Stir the roux into the stew. Cook for another 5 minutes.
[Name] Super Easy Cocktail Sauce [AuthorId] 26041 [AuthorName] Dana-MMH [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-28T11:11:00Z [Description] Make and share this Super Easy Cocktail Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "2 -3", "1"] [RecipeIngredientParts] ["ketchup", "chili sauce", "Worcestershire sauce"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 16.7 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 203.1 [CarbohydrateContent] 3.7 [FiberContent] 0.6 [SugarContent] 2.7 [ProteinContent] 0.3 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] "In a small bowl, combine all ingredients; mix well."
[Name] fruit dip [AuthorId] 18990 [AuthorName] trixie [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-28T11:11:00Z [Description] Make and share this fruit dip recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/27/4/picg7TnLa.jpg" [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "2", "1", "1"] [RecipeIngredientParts] ["marshmallow creme", "cream cheese", "ginger"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 158.5 [FatContent] 15.8 [SaturatedFatContent] 10.0 [CholesterolContent] 49.9 [SodiumContent] 134.3 [CarbohydrateContent] 1.3 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 3.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] mix cream cheese and marshmellow creme on medium speed until well blended. Add orange rind and ginger. Serve with fresh fruit.
[Name] Reubens [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT15M [PrepTime] PT6M [TotalTime] PT21M [DatePublished] 2002-01-28T11:11:00Z [Description] Make and share this Reubens recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Meat", "German", "European", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "6", "3", "1/2", "8", NA] [RecipeIngredientParts] ["mayonnaise", "chili sauce", "swiss cheese", "corned beef", "sauerkraut", "margarine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 480.5 [FatContent] 24.4 [SaturatedFatContent] 10.2 [CholesterolContent] 99.9 [SodiumContent] 1910.6 [CarbohydrateContent] 36.9 [FiberContent] 6.2 [SugarContent] 4.7 [ProteinContent] 27.6 [RecipeServings] 3.0 [RecipeYield] 3 sandwiches [RecipeInstructions] Mix mayo and chili sauce. Spread over 3 slices bread. Arrange cheese, corned beef, and sauerkraut on top. Top with other 3 slices of bread, spread with margarine. Place margarine side down in lg. skillet. Spread margarine on the now top slices of bread. Cook on low heat about 15 min, until both sides are lightly browned and heated through.
[Name] No Oil Dressing [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-28T11:11:00Z [Description] Make and share this No Oil Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["European", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["2/3", "1/2", "4", "2", "1", "1/2", "2"] [RecipeIngredientParts] ["water", "lemon juice", "honey", "prepared mustard", "salt", "paprika", "garlic"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 88.9 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1629.6 [CarbohydrateContent] 24.5 [FiberContent] 0.9 [SugarContent] 17.4 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 1 1/2 cup [RecipeInstructions] Skake all ingredients in a tightly covered container. Chill at least an hour. Shake before serving.
[Name] Russian Blintsi [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-01-28T11:11:00Z [Description] These Blintsi are a light type of very thin pancake. They have been a tradition in our Russian family for over 100 years. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Scandinavian", "Russian", "European", "< 30 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "1 1/2", "1", "3", "2", "1/2", "3", "3", "2", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "salt", "eggs", "granulated sugar", "baking soda", "butter", "baking powder", "butter"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 233.9 [FatContent] 16.2 [SaturatedFatContent] 8.5 [CholesterolContent] 86.9 [SodiumContent] 454.1 [CarbohydrateContent] 17.2 [FiberContent] 0.4 [SugarContent] 5.5 [ProteinContent] 5.3 [RecipeServings] 12.0 [RecipeYield] 24 blintsi [RecipeInstructions] In a large bowl, add milk then mix in flour half a cup at a time, beating well with an electric mixer after each addition or until mixture is well blended and smooth. Add salt and mix well. Add 1 egg at a time and beat well to mix after each addition. Add sugar and beat again. Add 3 tablespoons melted butter and beat again. Mix baking soda in about 1 tablespoon of milk, add to batter and lightly beat again. Add baking powder and mix lightly until blended. Let batter sit for about 5 minutes before using. Batter consistency should be like whipping cream. Preheat a 10 inch heavy bottom, shallow fry pan to medium-high heat. Rub fry pan with vegetable oil before cooking each blintsi. Pour about 1/2 cup batter onto fry pan and quickly spread over fry pan by shaking fry pan in a circular motion. Cook until edges just start to brown and lightly curl, about 1 minute. Turn blintsi over and cook an additional 15 to 20 seconds. Adjust heat temperature to suit the type of fry pan you are using. Remove blintsi from fry pan, fold in half and wipe blinsti with melted butter. Although the blinsti taste best if served immediately, you can cook them ahead of time and place in a preheated 275 F oven to keep warm. Serve with syrups or jams of your choice. If desired, use chopped fresh strawberries or blueberries along with a dollop of sour cream, or plain yogurt or whipping cream. You can also simply sprinkle blintsi with lemon juice and some sugar. Refrigerate any unused blintsi. To reheat again, place in a microwave-safe dish and microwave on HIGH (full power] for about 15 seconds for each one, or place them in a preheated 400 F oven for about 5 minutes.
[Name] Tomato Green Bean Stew [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-01-28T11:11:00Z [Description] Make and share this Tomato Green Bean Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "< 60 Mins", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/3", "3", "1", "1", "1", "1", NA, "1"] [RecipeIngredientParts] ["onion", "olive oil", "garlic", "green beans", "tomato paste", "tomatoes", "fresh tomatoes", "salt", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 227.2 [FatContent] 18.4 [SaturatedFatContent] 2.6 [CholesterolContent] 0.0 [SodiumContent] 44.2 [CarbohydrateContent] 15.6 [FiberContent] 5.4 [SugarContent] 5.0 [ProteinContent] 3.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Saute the onion in the olive oil. add the garlic, and when the onions are soft, add the green beans, tomato paste, and the fresh tomato, finely diced or crushed. Add 1/2 cup water. Simmer until the beans have absorbed the stew and are soft. Then add the hot red pepper powder, salt and adjust the spices (parsley] to taste. Pour this stew over a bowl of hot rice or cous-cous.
[Name] Chicken, Gorgonzola, & Pear Salad [AuthorId] 13593 [AuthorName] Amber of AZ [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-01-28T11:11:00Z [Description] Make and share this Chicken, Gorgonzola, & Pear Salad recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/27/9/picnFrXAr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/27/9/picQw79J0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/27/9/picQyPuV4.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Pears", "Fruit", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "3", "2", NA, "3", "1/2", "1/2", "2", "14 -16"] [RecipeIngredientParts] ["extra virgin olive oil", "red wine vinegar", "chicken breasts", "walnuts", "gorgonzola", "pears"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 461.3 [FatContent] 41.5 [SaturatedFatContent] 7.8 [CholesterolContent] 12.7 [SodiumContent] 237.7 [CarbohydrateContent] 20.2 [FiberContent] 4.5 [SugarContent] 11.7 [ProteinContent] 6.3 [RecipeServings] nan [RecipeYield] 4-6 individual salads [RecipeInstructions] In a bowl, whisk together olive oil, vinegar, mustard, salt, and pepper to taste. Add chicken, walnuts, and Gorgonzola cheese and toss lightly. Place greens on individual salad plates. Arrange sliced pears in fan shape along one side on top of greens. With slotted spoon, divide the chicken mixture equally among plates. Drizzle any dressing remaining in bowl over pears and greens.
[Name] Butter Crunch Lemon-Cheese Bars [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2002-01-28T11:11:00Z [Description] Make and share this Butter Crunch Lemon-Cheese 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/18/28/0/pic7sXYG1.jpg" [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Fruit", "Healthy", "Kosher", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/3", "1/4", "1/4", "1/4", "1", "1", "1", "2", "1", "3 1/2", "1/4", "1", "1"] [RecipeIngredientParts] ["butter", "dark brown sugar", "salt", "ground mace", "nutmeg", "all-purpose flour", "low fat cottage cheese", "granulated sugar", "all-purpose flour", "lemon, zest of", "fresh lemon juice", "baking powder", "egg"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 293.2 [FatContent] 9.0 [SaturatedFatContent] 5.4 [CholesterolContent] 49.0 [SodiumContent] 271.9 [CarbohydrateContent] 46.9 [FiberContent] 0.6 [SugarContent] 32.0 [ProteinContent] 7.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 degrees. Spray an 8-by-8-inch square baking dish with nonstick spray. To prepare the crust, in a mixing bowl beat together on medium speed the butter, dark brown sugar, salt and mace until smooth. Spoon 1 cup flour lightly into a dry measuring cup and level with a knife. Add the flour to the butter mixture and beat at low speed until well blended. Press the crust into the prepared baking dish and bake for 20 minutes. Meanwhile, prepare the filling. In a food processor fitted with the metal blade, process the cottage cheese for 2 minutes or until smooth, scraping sides of the bowl once. Add the sugar, flour, lemon zest, lemon juice, baking powder, egg and egg white. Process until well blended. Pour the filling over the baked crust. Bake at 350 degrees for 25 minutes or until set (the edges will get lightly browned]. Remove from the oven and cool. When cool, cover and chill for 8 hours. To serve, cut into bars.
[Name] Bok Choy Au Gratin [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2002-01-28T11:11:00Z [Description] Make and share this Bok Choy Au Gratin recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "Chinese", "Asian", "Broil/Grill", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "1", "1/2", "1/4", "1/2", "1/2", "2"] [RecipeIngredientParts] ["bok choy", "butter", "flour", "salt", "nutmeg", "swiss cheese"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 99.3 [FatContent] 7.9 [SaturatedFatContent] 4.9 [CholesterolContent] 24.8 [SodiumContent] 284.9 [CarbohydrateContent] 3.8 [FiberContent] 0.8 [SugarContent] 1.1 [ProteinContent] 4.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Boil bok choy for 5 minutes. Drain well. Preheat broiler. Place bok choy in ungreased square oven dish. In 1 quart saucepan, melt 1 Tbsp butter over low heat. Stir in flour, salt, and nutmeg. Cook, stirring, until smooth. Quickly add cream and cheese,heat to boiling, stirring. Boil and stir 1 minutes. Pour over bok choy. Mix breadcrumbs and 1 T melted butter. Sprinkle over bok choy and broil 6 inches from heat for about 5 minutes.
[Name] Italian Bagel Bites [AuthorId] 13593 [AuthorName] Amber of AZ [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2002-01-28T11:11:00Z [Description] Make and share this Italian Bagel Bites recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Cheese", "Kid Friendly", "< 15 Mins", "For Large Groups", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1"] [RecipeIngredientParts] ["miniature bagels", "cream cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 31.7 [FatContent] 3.2 [SaturatedFatContent] 2.0 [CholesterolContent] 10.0 [SodiumContent] 26.9 [CarbohydrateContent] 0.2 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.7 [RecipeServings] 25.0 [RecipeYield] 25 pieces [RecipeInstructions] Cut the bagels in half, lengthwise, toast in the oven on broil. Mix softened cream cheese with the salad dressing mix. Spread cream cheese mixture on the toasted bagel halves. Place on platter and refrigerate until ready to serve.
[Name] Gubbins Sauce (for chicken or other poultry) [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2002-01-28T11:11:00Z [Description] Nathaniel Gubbins, a great English gourmet, invented many spicy sauces, of which this is one of the most delicious. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Grains", "European", "< 30 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "3", "2", "4", NA] [RecipeIngredientParts] ["butter", "English mustard", "tarragon vinegar", "heavy whipping cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 77.1 [FatContent] 7.8 [SaturatedFatContent] 4.3 [CholesterolContent] 20.4 [SodiumContent] 35.1 [CarbohydrateContent] 1.3 [FiberContent] 0.5 [SugarContent] 0.2 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 10 tbsp., approx. [RecipeInstructions] Make the sauce in the top of a double boiler over gently simmering water which should be low enough not to touch the base of the top pan. Melt the butter, stir in the mustard, the vinegar and lastly the cream. Season with salt and pepper and keep the sauce hot over the simmering water. Serve over chicken drumsticks or wings.
[Name] English Beef Stew [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT2H30M [PrepTime] PT20M [TotalTime] PT2H50M [DatePublished] 2002-01-28T11:11:00Z [Description] Make and share this English Beef Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Lunch/Snacks", "Grains", "Vegetable", "Meat", "Scottish", "European", "Kid Friendly", "Potluck", "Spicy", "Weeknight", "Oven", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "2", "1/2", "2", "1", "1", "12", "1", "2", "1"] [RecipeIngredientParts] ["onions", "mushroom", "carrots", "celery", "English mustard", "beer", "bouquet garni", "plain flour", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 148.9 [FatContent] 9.3 [SaturatedFatContent] 4.5 [CholesterolContent] 15.0 [SodiumContent] 58.9 [CarbohydrateContent] 10.9 [FiberContent] 1.8 [SugarContent] 3.4 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 300F degrees.", "On the stove top, heat the lard in an ovenproof casserole and brown the beef.", "Add the onions and cook for 3 minutes.", "Add the remaining vegetables and mustard, cook for 5 minutes.", "Pour in the beer, bring to the boil and turn off the heat.", "Add the bouquet garni or spice bag, cover and cook in the oven for 2 hours, checking and stirring every 30 to 40 minutes.", "Add a little water if necessary.", "Mix the flour and butter, stir into the stew to thicken and remove the bouquet garni." ]
[Name] Ginger Tea [AuthorId] 29110 [AuthorName] KookieMomster [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2002-01-28T11:11:00Z [Description] This is "Aunt Sally's" own receipt. Half of my family got food poisoning at Thanksgiving one year. This ended my nausea. Don't give into the temptation to add more honey or sugar, because then it doesn't work--especially if you are vomiting because sugar can make that worse. This was made with dried powdered ginger that wasn't very strong, if using fresher ginger you may use more water. Remember to sip slowly. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/28/5/picnHtzRj.jpg" [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1"] [RecipeIngredientParts] ["powdered ginger", "water", "honey"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 39.8 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 6.8 [CarbohydrateContent] 9.5 [FiberContent] 0.7 [SugarContent] 5.9 [ProteinContent] 0.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Boil water. Add ginger and honey. Boil 5 minutes. Strain and serve. Cool and sip slowly, this can be served over ice.
[Name] Steak Wine Marinade [AuthorId] 28839 [AuthorName] Maine-iac [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-28T11:11:00Z [Description] Make and share this Steak Wine Marinade recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["1/4", "1/2", "1", "1", "1/4", "1/4", "1", "1", "1/4", "1/4"] [RecipeIngredientParts] ["red wine", "lemon juice", "oregano", "ground cumin", "garlic", "sugar", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 52.0 [Calories] 623.5 [FatContent] 54.7 [SaturatedFatContent] 7.1 [CholesterolContent] 0.0 [SodiumContent] 591.5 [CarbohydrateContent] 12.7 [FiberContent] 0.3 [SugarContent] 7.8 [ProteinContent] 0.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a heavy-duty plastic food bag, mix all ingredients well. Place steak in marinade and seal bag tightly. Place in refrigerator for at least 4 hours, inverting bag every hour. Marinade can be used to baste steak while grilling.
[Name] Ambrosia Salad [AuthorId] 13593 [AuthorName] Amber of AZ [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-28T11:12:00Z [Description] Make and share this Ambrosia Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Pineapple", "Tropical Fruits", "Fruit", "Kid Friendly", "< 15 Mins", "For Large Groups", "No Cook", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "3", "2", "2", "1"] [RecipeIngredientParts] ["miniature marshmallows", "mandarin oranges", "crushed pineapple", "sour cream", "maraschino cherry"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 244.5 [FatContent] 10.2 [SaturatedFatContent] 6.3 [CholesterolContent] 21.1 [SodiumContent] 53.4 [CarbohydrateContent] 38.5 [FiberContent] 0.8 [SugarContent] 27.3 [ProteinContent] 2.5 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Mix all of the above well. Refrigerate 4 to 6 hours before eating.
[Name] Lilly's Pumpkin Cake [AuthorId] 29110 [AuthorName] KookieMomster [CookTime] PT13M [PrepTime] PT15M [TotalTime] PT28M [DatePublished] 2002-01-28T11:12:00Z [Description] I made this for my daughter's class as a last minute snack day fix. I wanted my Granma’s receipt but this had to do, and it did. Wonderful as a breakfast treat too. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Thanksgiving", "< 30 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", NA, "1", "1"] [RecipeIngredientParts] ["pumpkin", "egg", "raisins"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 2878.6 [FatContent] 77.5 [SaturatedFatContent] 19.8 [CholesterolContent] 211.5 [SodiumContent] 3489.4 [CarbohydrateContent] 528.8 [FiberContent] 16.3 [SugarContent] 333.2 [ProteinContent] 37.8 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Preheat oven as per box instructions. Pour boxed cake mix into a large bowl. Add eggs and oil in the amounts shown on the box. Mix well. Blend in pumpkin and condensed milk. Pour into baking pan or cup cake liners. Bake for 13 minutes.
[Name] Crunchy Peanut Biscuit Ring [AuthorId] 28397 [AuthorName] Alexis Mom [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-01-28T11:12:00Z [Description] This is great recipe for a breakfast or brunch. It may even be used as a desert. Very sweet. Great with coffee! [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2 - 1", "3/4", "1/4", "2"] [RecipeIngredientParts] ["butter", "margarine", "peanuts", "brown sugar", "maple syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 483.6 [FatContent] 25.5 [SaturatedFatContent] 9.8 [CholesterolContent] 30.5 [SodiumContent] 808.2 [CarbohydrateContent] 58.4 [FiberContent] 0.8 [SugarContent] 26.2 [ProteinContent] 7.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oven to 350F. Lightly grease a 12 cup fluted tube pan, 2 1/2 quart ring mold, or 10 inch tube pan. In saucepan, melt butter. Stir in peanuts, brown sugar, and syrup. Pour about 1/4 cup sugar mixture into greased pan. Seperate biscuit dough into about 20 biscuits. Stand biscuits on end, slightly overlapping around the pan. Pour remaining sugar mixture over biscuits. Bake at 350F for 20 to 30 minutes or until deep golden brown. Cool 3 minutes then turn onto serving plate. Serve warm or cool.
[Name] Orange Candy Cake [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2002-01-28T11:12:00Z [Description] This is kind of like a Fruit Cake with a "Twist". Frost this cake with the Orange Candy Frosting. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "Fruit", "Nuts", "Kid Friendly", "Weeknight", "Oven", "Refrigerator", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "4", "1", "1/2", "4", "14", "2", "1", "1"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "baking soda", "buttermilk", "all-purpose flour", "dates", "coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 8646.8 [FatContent] 407.4 [SaturatedFatContent] 191.9 [CholesterolContent] 1339.0 [SodiumContent] 4857.2 [CarbohydrateContent] 1176.4 [FiberContent] 83.8 [SugarContent] 679.0 [ProteinContent] 145.8 [RecipeServings] nan [RecipeYield] 1 bundt cake [RecipeInstructions] Cream butter with gr. sugar, add eggs, one at a time. Creaming well after each. Dissolve soda in buttermilk. Alternate butter mixture and 3 1/2 C flour. Mix remaining 1/2 C flour with dates, candy pieces,& nuts. Add to flour mixture with coconut. Pour batter into 10 inch tube pan (greased& floured] Bake 250* for 3 hours. Frost with Orange Candy Frosting. NOTES: This cake may be kept in refrigerator two weeks if wrapped in foil or plastic.
[Name] Broccoli Salad [AuthorId] 13593 [AuthorName] Amber of AZ [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-01-28T11:12:00Z [Description] My sister in law made this for a family gathering. I was so impressed that I bugged her for the recipe. I did lighten it up a bit for those of us eating healthier. Don't worry not all of my recipies are sinless. Enjoy! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Kid Friendly", "< 60 Mins", "Refrigerator", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 -2", "1", "1/2", "1/2", "1/2", "1/2", "1/2", "1/2", "1/2", "2"] [RecipeIngredientParts] ["broccoli", "sunflower seeds", "celery", "golden raisin", "red onion", "fat-free mayonnaise", "fat free sour cream", "sugar", "red wine vinegar"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 407.6 [FatContent] 21.0 [SaturatedFatContent] 3.4 [CholesterolContent] 38.1 [SodiumContent] 678.8 [CarbohydrateContent] 45.7 [FiberContent] 5.9 [SugarContent] 30.5 [ProteinContent] 15.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put all of the ingredients from broccoli to chopped red onions in a bowl and mix them up. In another bowl mix sauce ingredients. Pour over vegetable mixture and mix well. The sugar masks the fact that you are using fat free products. Enjoy.
[Name] Gift Giving Edible Cookie Bowl [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2002-01-28T11:12:00Z [Description] Make and share this Gift Giving Edible Cookie Bowl recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Kid Friendly", "Kosher", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/3", "1/3", "2 1/2", "3/4", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["shortening", "butter", "flour", "sugar", "egg", "milk", "baking powder", "salt", "vanilla"] [AggregatedRating] 2.0 [ReviewCount] 2.0 [Calories] 1477.0 [FatContent] 68.9 [SaturatedFatContent] 29.0 [CholesterolContent] 187.4 [SodiumContent] 516.3 [CarbohydrateContent] 195.4 [FiberContent] 4.2 [SugarContent] 75.8 [ProteinContent] 19.7 [RecipeServings] nan [RecipeYield] 2 nine inch bowls [RecipeInstructions] Add shortening and butter to a mixing bowl. Beat with an electric mixer until softened and well blended. Add half of the flour, sugar, egg, milk, baking powder and salt to the flour. Beat until thoroughly combined. Stir in remaining flour. Divide dough in half. Cover and refrigerate for 3 hours. Meanwhile, invert a 1 or 1 1/2 quart ovenproof bowl on a cookie sheet. Cover the bowl with foil. Grease the foil and set aside. For a pattern, cut out a 9 inch circle of parchment paper. To make bowls-------------. Roll out one of the dough packages between 2 sheets of wax paper to a 10-11 inch circle. Lay your 9 inch pattern on top. Cut with a knife or fluted pastry cutter around the pattern. If desired, cut out of the scrap dough decorative shapes and place them on another cookie sheet. Remove one sheet of the wax paper and carefully invert dough over bowl. Remove other sheet and form dough around bowl. Bake the cookie bowl in a 350° F oven, about 15 minutes or until edges turn a light brown. Transfer the cookie bowl to a wire rack to cool. Then carefully remove the cookie bowl from bowl it was baked on. Bake the decorative shapes, if you did them, for about 6 minutes or till the edges are a light brown. Cool and attach with a little frosting.
[Name] Warm Mustard Sauce [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT15M [PrepTime] PT25M [TotalTime] PT40M [DatePublished] 2002-01-28T11:12:00Z [Description] Pour this warm sauce over smoked sausages, baked potatoes or hot dogs....an excellent entry from my collection !!! [Images] character(0) [RecipeCategory] Kid Friendly [Keywords] ["Spring", "Winter", "< 60 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "1/4", "1/2"] [RecipeIngredientParts] ["onion", "green bell pepper", "garlic", "celery seed", "Dijon mustard"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 337.7 [FatContent] 25.9 [SaturatedFatContent] 3.1 [CholesterolContent] 0.0 [SodiumContent] 1422.3 [CarbohydrateContent] 23.6 [FiberContent] 8.1 [SugarContent] 8.6 [ProteinContent] 7.9 [RecipeServings] nan [RecipeYield] 1 big cup [RecipeInstructions] Heat the oil in a saucepan. Add the onion and pepper. Cook until just soft (do not brown]. Add the garlic, celery seed and Dijon. Heat for 1 minute, stirring constantly. Remove from the heat and allow the sauce to sit for 15 minutes.
[Name] Tomato & Bacon Dressing (or dip, or sauce!) [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2002-01-28T11:12:00Z [Description] Make and share this Tomato & Bacon Dressing (or dip, or sauce!) recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Pork", "Fruit", "Vegetable", "Meat", "Free Of...", "Potluck", "Spicy", "< 60 Mins", "For Large Groups", "Refrigerator", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3 -5", "1", "1", "4", "4", "3", "2", "1", "1", "1", NA] [RecipeIngredientParts] ["bacon", "red onion", "water", "honey", "red wine vinegar", "tomato paste", "Dijon mustard", "cornstarch", "Worcestershire sauce", "lemon pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 40.3 [FatContent] 0.8 [SaturatedFatContent] 0.2 [CholesterolContent] 1.0 [SodiumContent] 81.6 [CarbohydrateContent] 8.2 [FiberContent] 0.4 [SugarContent] 6.8 [ProteinContent] 0.6 [RecipeServings] 16.0 [RecipeYield] 1 quart [RecipeInstructions] Fry the bacon until very crisp. Reserve and measure the drippings – you will need 2 or 3 ounces of melted fat. Set the bacon aside and crumble 3 rashers when it is cool. In a medium saucepan over medium heat, sauté the onions, stirring often, until they are all quite brown or are turning black. In the meantime, pour the water, honey and vinegar into a bowl. Mix thoroughly with a whisk. Add cornstarch and whisk thoroughly again. Add tomato paste and whisk thoroughly again. Add the mustard to the onions and gently but thoroughly mix together. Now pour the water, vinegar, honey, cornstarch and tomato paste melange into the saucepan with the mustard and onions. Add the crumbled bacon and optional hot sauce. Stir constantly over medium-high heat until thickening and boiling. Refrigerate in a tightly sealed container.
[Name] Orange Lamb Shanks [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2002-01-28T11:12:00Z [Description] Make and share this Orange Lamb Shanks recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Lamb/Sheep", "Fruit", "Meat", "Canadian", "High Protein", "High In...", "Spicy", "Weeknight", "Oven", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "4", "1/2", "1/4", "4", "1 1/2", "1/4", "2", "2", "2", "1", "1"] [RecipeIngredientParts] ["lamb shanks", "salt", "pepper", "garlic", "curry powder", "all-purpose flour", "orange", "fresh parsley"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 760.4 [FatContent] 40.7 [SaturatedFatContent] 14.6 [CholesterolContent] 242.1 [SodiumContent] 1157.9 [CarbohydrateContent] 20.9 [FiberContent] 1.7 [SugarContent] 13.5 [ProteinContent] 73.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In large frypan or saucepan, I use my cast iron dutch oven, heat oil over medium high heat, brown lamb on all sides. Sprinkle with salt and pepper. Drain off fat. In bowl, combine orange rind and juice, teriyaki sauce, garlic and curry powder, pour over lamb. Bring to boil. Reduce heat, cover and simmer, turning occasionally, for 1 to 1 1/4 hours or until lamb is tender. Transfer to plate, tent with foil and let stand for 10 minutes. Meanwhile, skim fat from pan juices. In bowl, whisk flour into 1/4 cup of the pan juices, whisk back into pan and simmer, whisking for about 5 minutes or until slightly thickened. Serve over lamb. Garnish with orange slices and parsley.
[Name] Pumpkin Shake [AuthorId] 13593 [AuthorName] Amber of AZ [CookTime] PT3M [PrepTime] PT2M [TotalTime] PT5M [DatePublished] 2002-01-28T11:12:00Z [Description] This is a refreshing breakfast drink. A light desert. There are many different things you can do with this basic recipe. Different spices, ice cubes for a slushier drink, ice cream, vanilla yogurt. The possibilities are endless. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/29/6/UGJZEiBUR1S8oi74O1K4_DSC05504-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/29/6/sEKi62a3SCmnbkJFEaNO_DSC05508-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/29/6/4abGEXJgRpu8rKr0jvcF_DSC05505-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/29/6/picMYQoXB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/29/6/picFmvc0h.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/29/6/picj106og.jpg"] [RecipeCategory] Shakes [Keywords] ["Beverages", "Breakfast", "Lunch/Snacks", "Low Cholesterol", "Healthy", "Kid Friendly", "Free Of...", "Winter", "< 15 Mins", "No Cook", "Beginner Cook", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "1 1/2", "8", "1/8", "1"] [RecipeIngredientParts] ["canned pumpkin", "skim milk", "sugar", "cinnamon", "vanilla"] [AggregatedRating] 4.5 [ReviewCount] 44.0 [Calories] 167.1 [FatContent] 0.6 [SaturatedFatContent] 0.4 [CholesterolContent] 3.7 [SodiumContent] 250.9 [CarbohydrateContent] 32.2 [FiberContent] 1.8 [SugarContent] 19.0 [ProteinContent] 8.0 [RecipeServings] 2.0 [RecipeYield] 2 drinks [RecipeInstructions] Combine all ingredients in a blender. Makes two servings.
[Name] Trifle [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-01-28T11:12:00Z [Description] This is DH's niece's recipe. She brings to family gatherings often. I've made it also with other fruits. Even once with choc. pudding, nuts and mini marshmallows [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/29/7/picsiqt6V.jpg" [RecipeCategory] Dessert [Keywords] ["Potluck", "Sweet", "St. Patrick's Day", "Brunch", "< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1"] [RecipeIngredientParts] ["mandarin oranges", "raspberries", "Cool Whip", "vanilla pudding mix"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 3288.6 [FatContent] 150.4 [SaturatedFatContent] 102.1 [CholesterolContent] 1003.3 [SodiumContent] 3159.2 [CarbohydrateContent] 469.9 [FiberContent] 22.8 [SugarContent] 201.6 [ProteinContent] 31.9 [RecipeServings] nan [RecipeYield] 1 Big Bowl [RecipeInstructions] Divide cake, oranges and raspberries into thirds. Layer one third into Trifle bowl, make pudding according to pkg directions and pour 1/3 over. Repeat layers. Refrigerate for 24 hours. Just before serving, top with cool whip.
[Name] Broccoli and Cheese Breakfast Melts [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-01-28T11:12:00Z [Description] Make and share this Broccoli and Cheese Breakfast Melts 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/18/29/8/uCsszj0RVmEabWsfNKyY_file1.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/29/8/pic9jD7zH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/29/8/NZoEwwjgTzyfjDyaHsaX_file.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/29/8/picwXPS2A.jpg" ] [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "Lunch/Snacks", "Cheese", "Vegetable", "Canadian", "Kid Friendly", "Broil/Grill", "< 30 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "2", "2", "4", "1"] [RecipeIngredientParts] ["broccoli floret", "English muffins", "ham", "bacon bits", "tomatoes", "cheddar cheese", "mozzarella cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 187.1 [FatContent] 9.9 [SaturatedFatContent] 6.2 [CholesterolContent] 29.7 [SodiumContent] 284.4 [CarbohydrateContent] 14.7 [FiberContent] 1.2 [SugarContent] 1.7 [ProteinContent] 10.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Thaw broccoli in microwave oven or at room temperature, drain well on paper towels. Place muffins on baking sheet, broil turning once, until lightly toasted. Remove and turn cut side up. Top each with slice of ham and tomato, top with broccoli. Sprinkle with cheese. Broil for 3 minutes or until cheese is melted and bubbly.
[Name] chili pie [AuthorId] 11455 [AuthorName] foxjen [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-01-28T11:12:00Z [Description] Make and share this chili pie recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Mexican", "< 30 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "8"] [RecipeIngredientParts] ["cheddar cheese", "colby cheese"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 247.9 [FatContent] 17.2 [SaturatedFatContent] 10.0 [CholesterolContent] 54.2 [SodiumContent] 680.2 [CarbohydrateContent] 10.7 [FiberContent] 3.8 [SugarContent] 1.3 [ProteinContent] 14.3 [RecipeServings] 6.0 [RecipeYield] 1 pie [RecipeInstructions] in an ungreased pie plate place thin layer of crackers,chili,and cheese. repeat layers until all ingredients are used ending with cheese on top. bake at 350 degrees for 20 minutes. remove from oven and let sit for 5 minutes. then slice as you would a pie.
[Name] Power Shake for Breakfast [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2002-01-28T11:12:00Z [Description] Start your day with this "power breakfast." Not only is it loaded with antioxidants (beta carotene, vitamin C, etc.),it is also packed with active enzymes that aid in digestion. Thanks to emazing for this ! [Images] character(0) [RecipeCategory] Shakes [Keywords] ["Beverages", "Breakfast", "Papaya", "Tropical Fruits", "Fruit", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Kid Friendly", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1"] [RecipeIngredientParts] ["mango", "oranges", "papaya", "banana"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 211.0 [FatContent] 0.7 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 4.9 [CarbohydrateContent] 53.9 [FiberContent] 7.9 [SugarContent] 39.3 [ProteinContent] 2.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Wash produce. Juice the mango, oranges and papaya. Pour juice into a blender, add the banana and liquefy. Serve and feel the power.
[Name] Fudgy Oatmeal Squares [AuthorId] 29893 [AuthorName] Beve538 [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2002-01-28T11:12:00Z [Description] I found this recipe years ago from where, I don't recall. It's a fav. of my whole family.A wonderful, easy cake. Cut into squares.No need for icing on this one. It's so moist and dark and "delish"..and good for you.... [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "1", "1 1/2", "1/2", "1", "1/2", "2", "1/2", "1"] [RecipeIngredientParts] ["quick oats", "boiling water", "flour", "sugar", "cocoa powder", "baking soda", "salt", "eggs", "shortening", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 3082.2 [FatContent] 124.4 [SaturatedFatContent] 33.3 [CholesterolContent] 372.0 [SodiumContent] 2593.7 [CarbohydrateContent] 476.3 [FiberContent] 25.8 [SugarContent] 302.2 [ProteinContent] 44.5 [RecipeServings] nan [RecipeYield] 1 9x13 [RecipeInstructions] Pour boiling water over oats, set aside. Combine: shortening, vanilla and oats. Beat with mixer till well-blended. Then beat for 2 minutes. Add eggs. Beat 2 minutes more. Combine flour, sugar, cocoa, soda, salt. Add dry ingredients to wet. Pour into greased/sprayed 9x13 pan. Bake, preheated 350°F oven for 30-35 minutes. No need for icing this one. It's so moist and dark and \"delish\".

Subsets and Splits

No community queries yet

The top public SQL queries from the community will appear here once available.